Monday, January 28, 2013

Sopapilla Cheesecake

My computer is dead y'all... DEAD! I'm totally at work blogging, on my break, because I made all of these amazing recipes and don't have a computer (and I should get paid to blog, right? JK)!  I think its the fan on the computer, but then again I know nothing about computers...

So as to not keep my blog in the dark, I thought I would post a quick one! I hope to be back up and running with a computer soon but please... Make this recipe!

Sopapillas are my FAVORITE dessert!!

And this cheesecake is really nothing like a sopapilla (besides being cinnamon sugar) but it IS delicious!! So it's a sopapilla, churro, cinnamon-sugar, cheesecake :)

You Will Need:
2 cans of Crescent Rolls
2 (8-ounce) packages of cream cheese, softened
1 cup sugar plus 3 Tablespoons
1 teaspoon vanilla
1/4 cup butter, melted
1 Tablespoon cinnamon

Preheat oven to 350 degrees.
Spray a 9x13" baking dish with cooking spray and pop open one can of crescent roll dough. Press into the bottom of your prepared baking dish.

In a large bowl, with a hand mixer, beat the softened cream cheese, 1 cup of sugar, and teaspoon of vanilla over medium speed until combined. Spread over the layer of crescent dough.

Using a piece of parchment paper, press together the second container of crescent roll dough into a rectangle, the size of your baking dish. Place on the top of the cream cheese layer.

Pour and spread your melted butter of the top layer.
Combine the remaining 3 Tablespoons of sugar and the 1 Tablespoon of cinnamon in a small bowl, sprinkle over the top of the melted butter and MASSAGE into the dough.
Place the cheesecake into your preheated oven, on the center rack, and bake for 25-30 minutes or until puffed and firm in the middle.

Remove and let cool slightly before slicing! Enjoy with a nice big scoop of dulce de leche ice cream, any way is amazing but its definitely awesome warm!

Thanks for stopping by my blog!

Sunday, January 13, 2013

Carrot Cake Jam

I am obsessing....My new found addictions are scones and jam...

I'm really trying to refrain myself, otherwise my blog would be COVERED in anything scone and jam related. But, do you know what's perfect? They go together! Scones+jam is like Britney Spears and Pop music, or Mark Wahlberg and literally ANY movie he makes in appearance's just meant to be!

I'm devoting one post a month to a jam and scone recipe, at least until I move passed that obsession...

So please share any amazing recipes you might have for either on my blog and I will definitely pin it! I'm ADDICTED I tell you...

Now on to this delicious jam! The recipe is from the blog One Hundred Dollars a Month and I'm beginning to think she shares my jam addiction... I might be adding a few more of her recipes to my repertoire (Hello, Meyer Lemon marmalade!)

Carrot Cake Jam:
(this recipe makes 7-"1/2 pint" or 3.5-"1 pint jars")

1 can (20-ounces) crushed pineapple, with liquid
1 1/2 cups shredded carrot
1 1/2 cups peeled and chopped pears, I used Bartlett
3 Tablespoons fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
a pinch of cloves
1 package ( 1 3/4 ounce) powdered fruit pectin
6 1/2 cups granulated sugar

Fill a large pot with water and bring to a boil, remove from heat and place your jars and lids in the water. Let them soak in the boiling water until ready to use.

In a 6-quart sauce pot, combine the first 7 ingredients (up until the cloves). Cook over medium heat until the mixture is to a boil, cover and drop the temperature to low. Simmer for 15 minutes or until the pears are tender. Make sure to stir the mixture occasionally so no sticking occurs. Remove the saucepan from the heat and stir in the pectin.

Bring mixture to a rolling boil, stirring constantly. Slowly stir in the sugar and return to a boil for 1 minute. Stir as to not allow any boil over. While this is boiling remove your jars and lids, using tongs to help you, and turn upside down on a dish towel to dry. Dry them off more by hand if necessary.

When the minute is up, skim off any foam that has formed at the top with a metal spoon. Immediately ladle the jam into the prepared jars and cover and lid them.

Let the jars cool to room temperature before placing in the fridge. If you have a canner, you can drop them in and boil for 10 minutes to seal them. By leaving my jars to cool at room temperature they sealed on their own (to check this, press the middle, if it springs back the jars are not sealed and need to be permanently kept in the fridge, if they are sealed you can store them in a cool place in your cupboard).

The jam is amazing on a toasted English muffin with a light coat of cream cheese! Enjoy!

Saturday, January 12, 2013

Cheddar and Apple Scones

I'm sure I've told you this before, but since my family is from Wisconsin, I love anything cheesy...especially a sense of humor

(I'm not even certain that's why I love cheese, but I need something to blame my addiction on).

Seriously though... Throw cheese on anything and I'll love it. My favorite snack though, as far back as I can remember, was cheese, crackers, and a slice of apple. Something about the crisp-tart apple pairs so well with the sharp cheese.

When I found these scones over at Smitten Kitchen, I knew I had to make them... and then Fall came and went and before I knew it Christmas was over and these STILL hadn't made a guest appearance in my kitchen... Until this weekend!

These are really the ideal Fall treat, but I'm 100% sure these scones will be reappearing throughout the year. The scones have a crunchy sugar top which is an amazing addition to the mild cheese flavor and has just a hint of sweetly baked apple coming through. Plus this scone recipe is perfect... flaky, buttery, heaven!

They are truly addicting... I may or may not have eaten 2 in 10 minutes (please go with me here and assume I may not have...)

Cheddar-Apple Scones:
(makes 8 generous scones)

2 firm apples (I used Gala but a green apple would do well)
1 1/2 cups all-purpose flour
1/4 cup sugar plus 1 1/2 Tablespoons for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon salt plus a pinch for your egg wash
6 Tablespoons unsalted butter, cut into 1/2 inch cubes and chilled
1/2 cup sharp cheddar, shredded (I opted for yellow for a pop of color)
1/4 cup heavy cream
2 large eggs

Position a rack in the center of your oven and preheat to 375 degrees. Line a large baking sheet with parchment paper.

Peel and core your apples and cut into large chunks, about one-sixteenth in size. Place the cut apples in a single layer on your lined baking sheet and bake until they take on a little color and feel try to the touch, around 20 minutes. Let them cool completely by placing in the fridge while you continue.

In a large bowl, whisk together the flour, sugar, baking power and salt. Set aside. In the bowl of your stand mixer, fitted with the paddle attachment, place the chilled butter, cooled apple chunks, cheese, cream and one egg. Sprinkle the flour mixture over the top and mix on medium-low speed just until the dough comes together. Do not over-mix.

Generously flour your work surface and place the scone dough on top of it. Sprinkle the top with flour and form into a 6-inch circle that is about 1 inch thick.

Cut the circle into 8 even wedges. Cover your baking sheet with a fresh piece of parchment and transfer the wedges to the baking sheet. Leave about 2 inches between each scone.

Beat the remaining egg and pinch of salt in a small bowl and brush the scones with the egg wash and sprinkle them with the remaining Tablespoon and a half of sugar.

Bake the scones in your preheated 375 degree oven for 25-30 minutes or until firm and golden. Transfer the scones to a wire rack and cool for 10 minutes before devouring!

Enjoy the scones warm with cinnamon-butter or apple butter! Delicious!

Sunday, January 6, 2013

Iced Oatmeal Cookies (like Mothers)

Well the New Year is upon us and I hope you all had a safe and happy holiday.

I have to say, I'm really looking forward to 2013. I'm not sure if it's the promise of new things, or a chance to change what I didn't like about last year, but I'm really hopeful that this year is going to be great!

On top of all of that, I really want to devote time this year to making my blog amazing. Since 2012 was really my first full year blogging, it was kind of a trial run. And I have to say thank you so much to everyone who started following and commenting on my blog, I wouldn't be half the blogger I am today without all of you!

And yes, I know I've made some mistakes and have shotty photography, but I'm still learning.

Another new thing, is that I FINALLY have a Facebook page for my blog. I'm really going to try and stay on top of it by linking my posts as well as a few others I find amazing! If you could take a second and go and "like" my page, I would be truly grateful:

Now on to this delicious recipe. I found it over at the Novice Chef blog  (I'm kind of obsessed with her). These taste really similar to the Mothers cookies we all know and love and I think nutmeg and oatmeal pair so well together!


Cookie Dough:
(This recipe made about 22 fairly large cookies)

2 cups old fashioned oats
2 cups all-purpose flour
1 Tablespoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon salt
2 sticks unsalted butter, melted
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs

1 cup powdered sugar
3 Tablespoons whole milk
1/2 teaspoon vanilla

Preheat oven to 350 degrees and generously grease your cookie sheet (use butter or a good amount of cooking spray to help the cookies spread).

In a chopper, food processor or even your coffee grinder (cleaned of course) pulse the 2 cups of oats to a coarse meal, you do not want to go as far as a fine powder. Dump into a large bowl and add the flour, baking powder/soda, cinnamon, nutmeg and salt. Mix and set aside.

In the bowl of your stand mixer, combine the melted butter, granulated sugar and brown sugar. Beat on medium until the sugars are combined and the mixture is creamy. Add in the eggs, one at a time. Next, drop your oat/flour mix into the butter mixture and beat until thoroughly combined.

Place heaping Tablespoon fulls onto your prepared cookie sheets and bake, for 14 minutes or until golden, turning the pan half way through baking.

Let the cookies cool for a couple of minutes on the cookie sheets before transferring to a cooling rack. Let cool completely before frosting.

Mix your frosting ingredients together in a small bowl. Take the cooled cookies and dunk the tops into the frosting. Continue until all of the cookies are frosted and set aside to harden.

Enjoy this crisp oatmeal cookies with coffee... mmmm!