Mini White Chocolate Raspberry Cheesecakes

 

Yesterday my husband and I celebrated our 19th wedding anniversary. I can honestly say it's been a blast. 19 years of laughter and love and hopefully many more to come. 

We decided to keep our special day fairly low-key and enjoy it with our children. The weather was spectacular with lots of sunshine and temperatures in the high 70's. Perfect!

We started our day with a lovely brunch of salmon and different cheeses along with artisan bread, fruit and of course mimosas (for the adults). We spent the afternoon just hanging out on the back porch, reading and sharing a good bottle of wine. Our dinner was just as lovely and truly a combined effort. My husband grilled some nice looking T-bone steaks and fresh asparagus, while I made roasted herbed fingerling potatoes and my Favorite "Fancy" Salad. I knew I wanted something special for dessert and knowing how much my husband loves anything with fruit that's not too sweet, I thought a cheesecake would fit the bill. 

I found this great recipe on foodnetwork.com for a white chocolate raspberry cheesecake. I did make a few changes to the written recipe and it turned out great. Instead of making one big cheesecake I thought it would be fun to make mini cheesecakes. There is something that appeals to me every time when presented with a "personal" dessert. The crust is simply composed of graham crackers and slivered almonds, ground up in a food-processor until well combined and mixed with butter. That's it, no extra sugar required, which I really liked considering the filling is quite rich. The cheesecake part is pretty much your average recipe, but is in enhanced with melted white chocolate which takes away a little more of the tartness of the cream cheese and leaves you with an incredible smooth mouth-feel with every bite. It also helps adjust the sweetness level since the filling only calls for a little more than 1/2 cup of sugar. To make my cheesecakes even more special, I decided to add dollops of seedless raspberry jam to each of my Mini Springfrom Pans and gently swirl it into the filling with a toothpick. The mini version of this dessert bakes up in just 25 minutes. You will however have to cool the cheesecakes in the refrigerator over night which really helps "set" the finished dessert.

We ate these fantastic cheesecakes with fresh raspberries on the side and they were indeed a fitting ending to a wonderful Anniversary! I think these cheesecakes would be wonderful for any occasion. I could definitely see them being served for baby showers, birthdays, a special dinner, or simply as the perfect dessert for the perfect husband!

Mini White Chocolate Raspberry Cheesecakes

~makes 6 Mini Cheesecakes~

(Print this Recipe)

Ingredients:

For the crust:

1 cup slivered almonds

2 cups (7 ounces) graham crackers

1 stick unsalted butter, melted

For the filling:

7 ounces fine-quality white chocolate

4 (8-ounce) packages cream cheese, softened

1/2 cup plus 2 tablespoons sugar

4 large eggs

2 tablespoons all-purpose flour

1 teaspoon vanilla

1/3 cup seedless raspberry jam, slightly warm and whisked to remove any lumps

Fresh raspberries for decoration (optional)

Directions:

For the crust: Finely grind almonds and graham crackers in a food processor and add butter, blending until combined. Press over bottom and 2/3 up the sides of 6 mini springform pans*. Set aside.

For the filling: Preheat oven to 350 degrees F.

Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.

Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add eggs, one at a time, beating well at low speed and scraping down the bowl after each addition.

Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.

Pour filling over crust. Add a couple of teaspoons of raspberry jam to each pan and gently swirl with a toothpick to get a marble effect being careful not to overmix.

Set mini-pans on a baking sheet and place in the middle of oven. Bake for about 25 minutes or until cake is set, but center is still wobbly when pans are shaken gently shaken.

Remove from oven, run a thin knife around edge of cake to loosen, then cool completely in pans on a rack. (Cake will continue to set as it cools). Serve chilled with additional raspberries if desired.

*Alternately you can just make this in a 10-inch springform pan. 

Adapted from: Foodnetwork

Homemade Chewy Granola Bars

Have you ever taken the time and looked at the ingredient list of store bought granola bars?  I have, and I was truly appalled to find so many strange ingredients listed in the nutritional info of several well known brands. Shouldn't something so wholesome be well, wholesome? Shouldn't you be able to feel good if you are packing them for your kids lunch or as a snack? I certainly thought so, and after seeing quite a few fantastic looking granola bars pop up on some of the blogs I read, I set out to find a version my family would love.

I didn't have to look further than Foodnetwork.com which had a basic granola bar recipe from the incomparable Ina Garten. I figured it was a great starting point. I loved the simplicity of her ingredients in the bars and only added a few of my own touches to end up with something that my kids think is "sell-worthy", but then again, they are kind of biased and I pay them to say things like that.

I used the recipe as more of a guideline and encourage you to do the same. The sky is the limit as far as flavor combinations are concerned. There are truly so many options when it comes to this recipe. You can chose any nut (I used almonds) but anything from pecans, to walnuts or pistachios would be wonderful. The dried fruit part is equally adjustable to your taste preferences. I used dried cranberries, but again anything from raisins to dried apricots or cherries would be lovely. I do think a couple of things are key though. Use only high quality ingredients in this recipe, they are a must for flavor. Also, watch the oats and nuts along with the coconut closely while toasting in the oven, you definitely don't want to burn it. The recipe calls for toasted wheat germ, I just toasted it on top of the stove in a dry pan but it also requires a watchful eye. There is not much difference in the time between a perfectly toasted batch and burned wheat germ, sometimes that means only a matter of seconds. Last but not least, I rounded out my granola bars with semi-sweet chocolate chips and some roasted sunflower kernels.

These bars are wonderful! Once baked and cooled they can be stored in an air-tight container for at least a week, that is, if they last that long. This is going in my recipe file and I will be making them many more times. The best compliment was probably from my husband though, who is not a granola bar eater like the rest of us, but who fell in love with them and has been eating one every day for his breakfast. I definitely know they are good when that happens.

Homemade Chewy Granola Bars

(Print this Recipe)

Ingredients:

2 cups old-fashioned oatmeal

1 cup sliced almonds

1 cup unsweetened, shredded coconut, loosely packed

1/2 cup toasted wheat germ

3/4 cup sunflower kernels, roasted

3 tablespoons unsalted butter

2/3 cup honey

1/4 cup light brown sugar, lightly packed

1 1/2 teaspoons pure vanilla extract

1/4 teaspoon kosher salt

3/4 cup dried cranberries

3/4 cup semi-sweet chocolate chips

Directions:

Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish and line with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the toasted wheat germ and sunflower kernels.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the cranberries and stir well. Let the mixture cool for about 5 minutes then stir in the chocolate chips. If you do this any earlier they will just melt.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into rectangles or squares. Serve at room temperature.

Adapted from: Ina Garten

Swiss and Bacon Dip

There isn't much I can say about this dip besides the fact that it is good, really good. The combination of Swiss cheese, bacon, and smoked almonds is delicious. It is also a very "manly" dip. With football season only a few short weeks away, this is the perfect dip to be served on football watching days (Go EAGLES!). If football isn't your "thing", and you are more into book club meetings and a glass of Chardonnay, well then you are in luck as well since this dip tastes fantastic for any kind of entertaining.

The dip is made very quickly by mixing cooked bacon bits with cream cheese, mayonnaise, mustard, scallions, and of course Swiss cheese. The dish is then baked until golden and bubbly. Then, right before serving, it is topped with chopped smoked almonds. Easy enough, even my teenager could make this. You can also kick this recipe up a notch by adding a couple of teaspoons horseradish into the mixture before baking. I made sure to only add almonds down the middle of the dip since not everyone cares for them, and this gave people an option to choose with or without nuts.

I served this dip with fresh baguette slices and carrots, but any kind of cracker, flat-bread, or crostini would be wonderful served along side. This dip was very well received with everyone who tried it, and has now gotten a permanent spot in my recipe file. I know I will be making this recipe a lot in the coming months, especially considering all of the entertaining events fall will bring. I really hope you will give this dish a try, it is truly a wonderful combination that you don't want to miss out on!

Swiss and Bacon Dip
(adapted from Rachael Ray)
(Printable Recipe)

Ingredients:

8 slices center cut bacon, chopped
8 ounces cream cheese, softened
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
2 rounded teaspoons horseradish (optional)
1 1/2 cups Swiss Cheese, shredded
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
Baby carrots and a selection of breads or crackers for dipping

Preparation:

Preheat oven to 400 degrees F.

Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.

In a mixing bowl, combine cream cheese, mayonnaise, mustard, horseradish (if using), Swiss cheese, and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.

Ice Cream Fridays: Coconut-Almond Gelato and Giveway Winner Announcement

Welcome to another edition of Ice Cream Fridays. Every Friday during the next few months (or until I get tired of it) you can look forward to a new ice cream recipe which will hopefully inspire you to break out your old dust covered ice cream maker that is hiding somewhere in a closet (yes, I'm talking about you). Since I'm always looking for inspiration and ideas, feel free to leave me a comment here on my blog or on my facebook page, and let me know what ice cream flavor you would like to see. Who knows, you might just get lucky and it will be featured the following week.

Remember when I told you a few weeks ago that I was so excited about my coconut ice cream flavor that I made two different ice creams containing coconut? Well, today I'm featuring the second one, an Almond Joy Gelato inspired by one of my favorite candy bars.

Really, is there any way to go wrong with coconut, almonds, and chocolate? I didn't think so, and when I found this recipe in yet another fantastic ice cream book, The Ciao Bella Book of Gelato and Sorbetto  I couldn't have been happier.

This recipe starts pretty much like most ice creams I've made in the last few weeks, with a cooked custard. Only difference is, the milk and cream proportions get reversed, which means less fat in the finished dessert. The cooked custard is then cooled in the refrigerator before adding almond extract and coconut. The base is then churned in your ice cream maker, and right before it finishes, toasted almonds and chopped up semi-sweet (or bitter-sweet) chocolate are added to the mix.

This is a great recipe that was really tasty. I enjoyed it and so did my two older kids. Unfortunately my youngest and husband didn't care for it as much as some of the other recipes I have made. If there is one tiny complaint about this recipe it is definitely the "chew-factor". A small portion goes a long way since your jaw will get quite the workout from all the add-ins, but then maybe I'm just a wimp who enjoys a smoother ice cream.

But if Almond Joy is your candy of choice, this is a definite must-make recipe!
(Recipe after the winner announcement)

And now for the  $40.00 csn stores Giveaway Winner which was picked by Random.org:

Congratulations to 

Jessica from Sugar High

csn stores will contact you by email with the certificate code, enjoy your shopping trip!

Coconut-Almond Gelato
(adapted from The Ciao Bella Book of Gelato and Sorbetto)
(Printable Recipe)


Ingredients:

Plain Base (recipe to follow)
1/4 teaspoon almond extract
1/2 cup shredded sweetened coconut flakes
1/4 cup sliced almonds, toasted
2 ounces coarsely chopped bitter or semi-sweet chocolate

Preparation:

Make the Plain Base and refrigerate as directed.

After the base has thoroughly chilled gently whisk in the almond extract, then stir in the coconut. Pour the mixture into the container of an ice cream machine and churn according to the manufacture's instructions. Add the almonds and chocolate 5 minutes before the churning is completed. Transfer to an airtight container and freeze for at least 2 hours before serving.



Plain Base

Ingredients:

2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cup sugar

Preparation:

In a heavy-bottom saucepan, combine the milk and cream. Place over medium low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170 degrees F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185 degrees F. Do not bring to a boil.

Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. to cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.

Broccoli-Noodle Casserole

I had this dish the very first time about 15 years ago. My friend and her boyfriend had my husband and I over for a dinner party and this is what she served at the time. I begged her for the recipe and have made this dish time and time again.

The recipe is easy to fix, but you do have to plan ahead a bit. In my version, I added cooked cut up chicken breast to the casserole. You can also serve grilled chicken on the side  but I've also made just the meatless version many times as well. Because of the use of vegetable broth in the dish it is an excellent meal that can be served to vegetarian eaters.

The broccoli, along with the pasta and creamy, cheesy sauce are even better tasting by sprinkling the dish generously with sliced almonds. Who knew that broccoli and almonds were such good "friends".

This truly is a very tasty dish and even kids who usually don't like to eat broccoli trees have been chowing down on this family friendly recipe without complaint.

I hope you will give this wonderful dish a try and maybe 15 years from now you love it still as much as we do!

Broccoli-Noodle Casserole

(Print this Recipe)

Ingredients:

1 1/2 pounds fresh broccoli, cleaned and pre-cooked in salted water for 5 minutes and drained

1 pound Gemelli Pasta or any other favorite pasta, cooked al dente and drained

2 tablespoons unsalted butter

2 tablespoons flour

1/2 medium onion, finely diced

1 1/2 cups vegetable broth

3/4 cup half-and-half or heavy cream

4 ounces Gouda cheese, shredded

Salt and Pepper to taste

2 ounces sliced almonds

1 pound chicken breast, diced, seasoned and cooked (optional)

Directions:

Pre-heat oven to 350° F. Generously butter a 9 x 13 casserole dish. Set aside.

In a medium sized pan melt butter, add onions and cook until onion is translucent. Dust with the flour and cook for another 1 minute while stirring. With a whisk add in your vegetable broth and continue to whisk until thickened. Add half-and-half (or heavy cream) and Gouda, stir until cheese is melted. Taste for seasonings and adjust accordingly.

In a large bowl toss together cooked pasta, broccoli, and chicken if desired. Add the mixture to your buttered casserole dish. Pour the cheese sauce evenly over the top. Sprinkle with sliced almonds and bake in your pre-heated oven for 30 minutes. Let casserole sit for about 5 minutes before serving!

Confetti Couscous Salad

Many years ago I was looking for a recipe to serve along side grilled shrimp. After searching through tons of magazines I found this recipe for Confetti Couscous Salad. I don't even recall in what publication I found the recipe but it has been a family favorite ever since. 

The first time I make a recipe I usually follow almost everything exactly, and then make notes if I do end up changing something as I'm sure a lot of cooks do. This salad however did not need one thing different or changed, the recipe was great as is. The salad is made very quickly and full of delicious flavors.

The name of the salad comes from the beautiful color of bright green celery, orange carrots and the  dark red of plump dried cranberries. Couscous, toasted almonds and a light vinaigrette round out this tasty dish.  I serve this salad most often with grilled seafood or chicken but it would taste great with just about anything. I truly hope you will give this one a try, it is a great salad.

Confetti Couscous Salad

~serves 4-6~

(Print this Recipe)

Ingredients:

1 cup chicken broth

1 cup uncooked couscous

1/2 cup celery, chopped

1/2 cup carrot, shredded

1/4 cup green onions, finely sliced

1/2 cup dried cranberries

1/4 cup sliced almonds, toasted

Dressing:

3 tablespoons red wine vinegar

1 tablespoon olive oil

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper

Directions:

In a small saucepan, bring chicken broth to a boil. Stir in couscous; cover and remove from the heat. Let sand for 5 minutes. Fluff with a fork; cool.

In a serving bowl, combine the couscous, celery, carrot, onions, and cranberries.

In a small bowl whisk together the dressing ingredients. Pour over salad; toss to coat. Add almonds just before serving.  This salad can be served chilled or at room temperature.