Dandelions and Daydreams

Yesterday I promised the recipe for our Valentine’s Day tradition–white Chocolate Raspberry Truffle Cheesecake. This year, we decided not to hoard it all to ourselves, and took the famous cheesecake over to a party. It was the perfect end to a potato-bar supper.

I planned on including a picture, but my memory stick seems to have been corrupted. My written description will have to suffice.

The cheesecake is creamy white with a chocolate cookie crust. Towards the bottom of the slice is a ribbon of deep red–almost purple–raspberry preserves. At the bottom of the slice, just above the crust, there is a hidden layer of white chocolate baked to a slightly crunchy perfection.

My fork slices easily through the filling and crust, I pop a bite into my mouth. The first thing that I taste is the chocolate crust followed by the taste of melt-in-your-mouth raspberries and cream filling. As I start to chew, savoring every flavor, I find a new taste and texture: slightly crunchy, but smooth at the same time like…chocolate! I take another bite and let the flavors mingle. This is what a cheesecake is supposed to taste like.

White Chocolate Raspberry Truffle Cheesecake Recipe:

Crust:

• 1 1/2 c. chocolate cookie crumbs (I use Oreos and leave in the filling).
• 1/3 c. margarine or butter, melted

Cake:

• 1/2 c. raspberry preserves
• 1/4 c. water
• 4 8oz. packages of cream cheese
• 1 1/4 c. granulated sugar
• 1/2 c. sour cream
• 2T vanilla
• 5 eggs
• 4 oz white chocolate chips (or bar chopped into chunks)

Preheat oven to 475°F, fill a large pan with about 1/2 inch of water, and place into the oven while it preheats. Ideally this pan will be big enough to fit your springform (cheesecake) pan down inside. I always end up using the largest pan I own and then letting my springform pan rest on top.

Combine raspberry preserves with water in medium bowl. Microwave for 1 1/2 min. on high. Stir until smooth. Strain with cheesecloth to remove seeds. (we used a sieve this year, much faster and cleaner) Let strained preserves cool in the fridge.

Mix cookie crumbs and butter in a bowl. (I have always used oreo cookies, and have tried making the crust by leaving the cookie filling in or scraping it off. The crust seems to turn out better when I leave the filling in). Line the bottom and sides of a 9 in springform pan with parchment (or waxed) paper. Using the bottom of a drinking glass (or a large serving spoon) press the crumb mixture flat into the bottom of pan and about 2/3 of the way up the sides. (This is probably the hardest part). Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath.

Combine cream cheese, sugar, sour cream, and vanilla. mix until smooth and creamy. Whisk eggs and add to cream cheese mixture. Mix until just blended.

Sprinkle 4 oz white chocolate into bottom of crust (I usually put enough chips to get a solid layer). Pour 1/2 of cream cheese filling into crust. Drizzle raspberry preserves over entire surface of filling. Use a butter knife to swirl preserves into filling. Be careful not to cut into the crust, and don’t blend too much. You are trying to create ribbons of raspberry. Pour the other 1/2 of the filling into the crust over the raspberry preserves.

Place cheesecake in water bath in preheated oven. Bake 12 min at 457° F then turn oven down to 350°. Bake 50-60 minutes or until the top of the cheesecake turns tan.

When you take the cheesecake out, it will be puffed up high, and then collapse to about 1/2 the height. This is normal, don’t panic.

Chill 4 hours before serving.

Popularity: 24% [?]

In this month’s Inspired Room article from Christian Women Online, Melissa outlines some ideas for creating a Valentine’s Day “get away” in your own home.

Who says a date night has to involve consuming big bucks in a crowded restaurant? Why do we torture ourselves into thinking romance has to include over-priced handpicked chocolates, $100 worth of roses or glittering heart-shaped diamonds? Why not make the best of what we have–a roof over our head and a little ingenuity–to create a memorable evening for any occasion. A home shouldn’t just be a place to store our things. Our homes provide an opportunity to create the life we really want. Everyday life might not seem romantic, but it is all in the perspective. Life doesn’t always hand us our dreams on a silver platter, but with a little creative energy we can imagine life to be just about anything we want it to be. Work with what you have to create your dreams under your own roof.

The thing that I love about celebrating a holiday in my own home is that I can create traditions that will follow us wherever life takes us.

The first Valentine’s day after Brenton and I were married, we were overwhelmed by college and short on both time and money. Fancy gifts or an expensive date night were out of the question. I searched around the internet and found a recipe for a cheesecake that looked pretty good. I think I spend $20 on the ingredients, but the look on Brenton’s face when he took the first bite was well worth the time and money spent.

That cheesecake, White Chocolate Raspberry Truffle Cheesecake (watch for that recipe here tomorrow), is a once a year dessert, and we have made it every year for Valentine’s.

Actually, after that first Valentines, Brenton has taken over the job of making the Valentine’s Cheesecake. I spend my time on creating ambiance–votive candles, hearts cut from coffee filters and dyed with red food coloring, music playing softly in the background.

There are a few tricks to creating a romantic haven in your own home. The most important, in my opinion is to clear away the things that remind you of your “to-do.” The second trick is to work with what you have and don’t over-do it. This is your home, not a restaurant. Create a peaceful setting, but don’t get so caught up in creating the perfect setting that you spend $100 to get that romantic feel. Finally, eat off the good dishes, pull out the crystal goblets, it’s a special occasion.

Enjoy your new traditions, and always love your spouse.

Popularity: 37% [?]

photo by nrbelex CC-BY-SA

They say that the way to a man’s heart is through his stomach. I’m tempted to believe that the way to a woman’s heart is with chocolate. These peanut butter kiss cookies are easy to make and don’t have any strange, hard, to find ingredients. I was 10 or 12 the first time I made peanut butter kiss cookies. I baked them for my valentine–my dad.

• 2 2/3 c. flour
• 2 t. baking soda
• 1 t. salt
• 1 c. butter
• 2/3 c. creamy peanut butter (I prefer crunchy)
• 1 c. white sugar
• 1 c. brown sugar, firmly packed
• 2 eggs
• 2 t. vanilla
• additional sugar (for rolling the dough balls in, I like to use red sugar for Valentine’s day)
• 5 doz. kisses Unwrapped.

Mix flour, salt, and baking soda in a large bowl. Add butter and peanut butter and mix. Add sugars, beat until fluffy. Add eggs and vanilla, mix until smooth.

Using a spoon, make balls out of the dough. Add extra flour if the dough is too sticky. Roll the dough balls in the additional sugar.

place dough about 2 inches apart on an ungreased cookie sheet. Bake 8 minutes in a preheated 375°F oven.

Remove from oven and press 1 kiss into the center of each cookie. Return sheet to oven and bake 2 more minutes.

photo by kellypuff CC-BY-ND

Popularity: 25% [?]

Today’s the day! Last week, I made Potato Flake Sourdough Starter, and I have been watching it bubble for a week. Today I get to make the bread.

When it’s time to make bread, pull the starter out of the fridge, feed it, and let it sit on the counter top overnight. This will bring the yeasts up to room temperature.

Starter Feeder

• 1 c. warm water
• 1/2 c. sugar
• 3 T. instant potato flakes

add to starter, let stand on counter top 8 hours or overnight before making bread. Follow this feeder recipe every time you want to make more bread.

Basic Sourdough Bread

• 6 c. Flour
• 1 T salt
• 1/2 c. Sugar
• 1/2 c. oil
• 1 1/4 c. warm water
• 1 c. Starter

Mix all ingredients, knead on a floured surface for 5-10 minutes. Grease a large mixing bowl (I use PAM spray), and put dough into bowl, and cover the bowl with a wet dish towel. Let dough rise in a warm place overnight or all day (about 12 hours). Punch down and knead on a floured surface. Divid dough into 3 equal loaves, shape into loaf form, and place in greased loaf pans. Let rise 6-8 hours loosely covered. Bake at 350 ° F 25-30 minutes.

Notes:

• I use 3c. white flour and 3c. Whole Wheat.
• For the first rising, I like to put a layer of greased saran (plastic) wrap between the dough and the wet towel. The plastic wrap will keep your towel from getting all dough-covered. Cover the bowl loosely so that the moisture and air can still get in.
• These are for the larger 5″ X 9″ X 3″ 1.5-Quart Loaf Dish
• After using starter, pour 1c. into container and refrigerate. Discard any extra or feed it and share it with a friend.
• Store starter in refrigerator.
• feed starter when you are ready to make more bread or at least once a week.

Popularity: 38% [?]

The smell of fresh baked bread will bring your family running to your kitchen and invite them to linger and talk for a while. Making a loaf of sourdough bread may seem intimidating, and some recipes make it over-complicated.

Today I’m going to start out with instructions to make the starter. You will have to let the starter ferment for a week before you can make bread. Check back next Monday for the basic sourdough bread recipe.

Sourdough Starter

(first time)

• 1 c warm water
• 1/2 c sugar
• 1 package ( 2 1/4 t. dry yeast)
• 3 T instant potato flakes

Instructions:

Mix ingredients and let sit on the counter for two days. You should see bubbles form in the starter. Refrigerate 3-5 days, then feed starter (see directions below) and let sit out overnight before making bread.

Starter Feeder

• 1 c. warm water
• 1/2 c. sugar
• 3 T. instant potato flakes

add to starter, let stand on counter top 8 hours or overnight before making bread. Follow this feeder recipe every time you want to make more bread.

Other Notes:

Use a glass or plastic container for storing the starter and wooden or plastic spoons to stir with. Some say that if the starter comes in contact with stainless steel it will deactivate the yeasts. I have never experienced this, but I figured I would throw the warning out there.

Popularity: 26% [?]

This is one of my husband’s favorite Christmas snacks. I only make it when we have a large crowd because there is an incredible amount of sugar. This carmel popcorn ring will satisfy the sweet tooth in your family.

• 1/4 c butter
• 1/4 c oil
• 28 caramels
• 2 1/2 c mini marshmallows
• 10 cups popped popcorn
• 1/2 lb M & M’s
• 1/2 lb pecans

Melt butter, oil, carmels, and marshmallows in a double boiler. In a large bowl, mix popcorn, M&M’s and Pecans. Pour melted mixture over popcorn mixture. Stir to coat evenly.

Press mixture into a greased angel food cake pan.

Allow to cool before serving.

Popularity: 25% [?]

I come from a family of cooks, and when I say cooks, I mean GOOD cooks! I’m not sure that I got the gift, but at least I got a copy of the family recipe book.

Today’s cooking gem comes from that family recipe book. I have always loved these spicy little sandwiches. I remember my mom making them for special occasions, and family reunions. She did not make them often, but I certainly remember them.

I think these little sandwiches would be great for a superbowl party recipe.

• 8 or 10 Hoagy buns
• sliced ham
• sliced swiss cheese

spread

• 1 stick margarine
• 1 small onion, grated
• 3 T mustard (I like spicy brown mustard, it adds a little extra zip)
• 1T poppy seed
• 1T Worcestershire sauce

Heat ingredients and spread on both sides of hoagy buns. Add sliced ham and cheese. Wrap each sandwich in aluminum foil and place on tray in 350° for 15 minutes.

Serve warm.

The only way I would change this recipe would be to find a healthier substitute for margarine. Maybe you could reduce the amount of margarine, or substitute some with water. I never have, I’m just throwing out ideas.

Popularity: 20% [?]

When I am cooking for a potluck, I have two main criteria:

1. it’s fast (and/or easy)
2. I have all the ingredients on hand.

Friday I gave you the recipe for Hot Artichoke Spinach Dip. Every Monday for the rest of this year, I am going to be featuring some of my favorite party recipes. Today’s recipe is Cinnamon Sugar coated pecans.

• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Preheat oven to 250° F.

In a small bowl, whip together egg white and water until frothy. stir in pecans until coated with egg white mixture.

In a separate bowl, mix together sugar, salt, and cinnamon.

Remove nuts from egg white mixture and toss in cinnamon sugar mixture until thoroughly coated.

Spread nuts on a greased cookie sheet, bake at 250° F for 1 hour, stirring every 15 minutes.

Advice and tips:

• Try using ziplock bags for the egg white mixture and the cinnamon sugar mixture. It makes the coating process much easier.
• try substituting vanilla for the water
• make a double batch, these will go QUICK!!!
  

Popularity: 20% [?]

This spinach dip is a family favorite. I love to take it to potluck dinners, and it is always a big hit! I think my favorite part is that it only takes about 11 minutes to cook!

Hot Artichoke Spinach Dip

1 c.(8 oz) quartered artichoke hearts (canned or frozen)
1/2 c. frozen chopped spinach
8 oz. cream cheese
1/2 c. grated Parmesan cheese
1/2 t. crushed red pepper flakes
1/4 t. salt
1/8 t. garlic powder

Boil spinach and artichoke hearts in 1 c. water for 10 minutes or until tender. Drain in colander. While the spinach and artichokes are boiling, heat cream cheese in microwave until creamy (approximately 1 minute on high). Strain spinach and artichokes.  Add spinach and artichokes to cream cheese and stir well. Mash the veggies to break up large chunks. Add remaining ingredients and stir.

Serve with crackers, chips, or toasted bread.

I like to serve with French bread and have found that 1 loaf of French bread (the kind you buy fresh at the store) is just about the right amount of bread to finish the dip (2 loaves if you double the recipe, etc).

If you like your food spicy, make this dip the night before. The pepper flavor spreads throughout the dip better.

Popularity: 28% [?]

My freezer cooking challenge got quite a boost yesterday. My husband called shot his deer for this season. He took a nice doe that weighed around 170 lbs. The result, after de-boning and processing, will be about 70 lbs of meat added to our freezer.

This adds a new dimension to my cooking challenge because I don’t know any good recipes for venison.

I have always heard about the “gamey” taste, but I refuse to think that venison is a junk meat because I’ve seen it command some high prices at fancy restaurants.

I plan on making some of it into jerky that we will take with us on backpacking trips.

Beyond that, I confess I am at a loss.

If you have any good venison recipes, leave a comment or e-mail me. I’ll test your recipe and write about it over the next few weeks.

Click thumbnail for full size image

Popularity: 19% [?]