Archive for the ‘Food’ Category
Saturday was the bday party for Babe, and I didn’t want to be stressed out all day, so I made the chesecake on Friday night. I’m no fan of that no-bake nonsense, so I got the family recipe for my aunt. Unfortunately, that means that I can’t completely share it with you. Hers is a basic cheesecake, and I decided to raise it a few notches. Now how, you may wonder, do you raise a cheesecake up a few notches? Well, it’s easy. You CHOCOLIFY.
Instead of the cracker crust, I made an oreo crust. I just crushed oreos to bits in the blender until I had a cup full of them. Of course, my afterthought was that I should have counted the oreos so that I could tell you how many you need for a cup. *sighs* Maybe next time. Anyway, I mixed the oreo crumbs with about two tablespoons of butter to make it stick. Then, I pressed the mixture into the bottom of the pan. Once that was done, and the sides of the pan greased, I was free to mix the actual cake. When all done, I poured it into the pan and put it in the oven. The recipe gave me no clue how long to bake it for, so I googled and googled until I found a random basic cheesecake recipe. One hour. Good. At least I knew it wasn’t 15 minutes, or 30 minutes. When the hour was up, the middle still didn’t seem done, so I let it sit in the hot oven (which I’d already turned off) for another 10 minutes. Then, I let it cool. After that, it was ready to chill in the fridge to really set.
Just 90 minutes or so before the party was to start, I took out [the voices of angels since "Uuuuuuuhhhhhhh" beautifully] the Nutella. I covered the top AND sides of that basic cheesecake with Nutella. When I was done with that, I covered the top with more oreo crumbs so it looked like black fairy dust (or something). I decided that all it needed was a little colour. That’s where the strawberries came in. I cut about 12 (totally guessing the number there) strawberries into quarters, and threw them in a waiting pot of simple syrup (water + sugar). I let it “cook” on low heat until the strawberries started to colour the water. I let it all cool, then chill before putting the little strawberry fourths around the top edge of the cheesecake, the tips all facing the same direction.
Results: Not your grandmother’s cheesecake. No basic around here!
“Ooh! I could taste the love in this.”
“Is there NUTELLA in this?!”
“Mmm! So good!”
Happy? Yes, I am. My first cheesecake was a success. YAY, me!
Yeah, I know. No photos. No reason for you to believe me. *sighs* No longer having a smartphone means no photos.
What did you get up to on the weekend? Try anything new? What’s your favourite “basic” thing to make fun/interesting/different?
This has to be one of the best ideas EVER. YUMMM! I don’t know if I’d be able to have just one, but I know I’d like to make a zillion of them. And I want you to share in the goodness, even though I can’t give you any of mine. You can make you’re own. SUPER EASY.
Banana Split Bites ~ A classic ice cream dessert gets mini for some bite size fun. And yes, there is actually a tiny scoop of ice cream tucked inside and underneath the whip cream of those little darlings.
For once I made something mini for portion control and not just for the cute factor. My little guy had some friends over the other day and of course with a mom who is a baker, the expectation is dessert will not only be good but it will be fun. And I was asked, by friend Caroline, not to let her boys eat too much dessert.
Keeping all things in mind what I served is what you see here. It was a hit!
Here’s what wasn’t a hit and what I learned.
- Impromptu play dates with four kid’s ages 3-5 year olds after a full work day –not a good idea.
- Know in advance what other kids will and won’t eat. Hungry kids are cranky kids and some cranky kids bite; so no that is not a new tattoo I’m sporting on my arm.
Luckily, dessert made all things right. The banana split mini bites were fun and having two each seemed to be just enough for each kid.
No recipe just a few notes:
- Use firm bananas and cut into 1 inch sections. Leave the peel on for easy handling, and with a melon baller, dig a well in the middle of each banana section.
- Melt chocolate in the microwave and dip the bottom portion of the banana in chocolate and then dip it once again in either non-pareils or chopped peanuts. To quickly harden the chocolate, place dipped bananas in the freezer for five minutes.
- Fill each well with ice cream (I filled mine with vanilla chocolate chip) and top with whip cream and a maraschino cherry.
I may not make this clear enough. I am a serious Nutella addict. Chocolate is my ish. That hazelnut… MMM! I also quite like cheesecake. Muchly. And now I can have ‘em both?! IN A BROWNIE! Whoa, whoa, whoa… I need proof. You do too, right? Okay, let’s see…
Nutella Cheesecake Brownies
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup + 2 tablespoons water
- ¾ cup applesauce
- 2 tablespoons canola oil
- 1 block (8 ounces) cream cheese, softened
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- 6 tablespoons Nutella
- Preheat the oven to 350 degrees Fahrenheti.
- In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, applesauce, and oil; mix until well blended. Spread evenly in a greased 9×13 inch baking pan.
- In a small bowl, stir together the cream cheese, powdered sugar, and vanilla extract. Microwave on high for 10-15 seconds or until soft and easy to pour. Pour evenly over the brownie batter, drop Nutella by the spoonfuls on top, and make swirls in the batter with a knife.
- Bake for 25 to 30 minutes in the preheated oven. Let cool for at least 10 minutes before cutting into squares.
Yield: 12 brownies
Yeah. It’s possible. I’m doing it. *goes to the kitchen*
The work day is LONG. I have iron-deficiency anaemia. Those are two good reasons for me to eat frequently. If I don’t have snacks, the day does not go well. I get super cranky. I feel ill. I feel tired. I want to kill people. You know… So I make sure I have food. Not just my lunch. Snackage. I toss at least one pre-packaged snack in my bag, and at least one fresh snack. I prefer when a fruit or vegetable is included. I have breakfast before leaving home, have 2 snacks before lunch, have lunch, and rush home to dinner. Yeah… I gotta have my food.
My faves are:
- Banana slices with nutella
- Apple slices with nutella
- Kirkland’s Best Fruit & Nut mix – Amazing mix of dried cranberries, dried cherries, almonds, walnuts, and dry-roasted pistachios. YUM!
- Welch’s Fruit Snacks (Blue package)
- Cheddar cheese slices and cream crackers
- Fritos (Terrible, I know. This is for lazy mornings.)
- Cheese Puffs (Yeah… Like the one just above.)
- Carrot sticks
- Cucumber + Tomato (either with a little Italian dressing, or sour cream and a little salt and black pepper)
- Blueberries + Kiwi (LOVE this combo!)
- Smoothies (I haven’t made one in ages. *sighs*)
- Navel Oranges (cut up)
Healthy Baked Chicken Nuggets
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th of nuggets • Old Points: 4 pts • Points+: 4 pts
Calories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g
- 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
- salt and pepper to taste
- 2 tsp olive oil
- 6 tbsp whole wheat Italian seasoned breadcrumbs
- 2 tbsp panko
- 2 tbsp grated parmesan cheese
- olive oil spray (I used my Misto)
Preheat oven to 425°. Spray a baking sheet with olive oil spray.
Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 – 10 minutes. Turnover then cook another 4 – 5 minutes or until cooked though.
You’ve never seen anything this yummy and sexy looking. The taste… WELL… Pair it up with mimosaaaaas. MMM!
- 3 heart shaped pieces of challah bread (I used a giant cookie cutter)
- your favorite french toast batter (I used 2 eggs, 1/2 cup of milk, 1/4 tsp vanilla, and 1/4 tsp cinnamon)
- 3 large sliced organic strawberries
- 2 pads of salted butter
- 2 tbs of Mascarpone Cheese
- 2 tbs of Nutella (ZOMG, right?)
*optional whipped cream*
Ok lover, once you get your bread cut up into hearts and your french toast batter whisked, heat your skillet to medium high and melt some butter. Then lightly submerge your challah for a hot sec into the batter. After you dredge each piece, carefully place on your skillet without getting too much drip-age everywhere. I created a nice little trail (on accident) so cupid would know where to find me. yep.
I wish I had time to figure out how to copy and paste the recipe, and add a picture. I don’t. If you like mac and cheese, and you like buffalo chicken, you probably NEED this in your life. So clicky the linky!