Nanaimo Bars - Fail

I don’t even know how to pronounce these but Closet Cooking made them look wonderful and they are native to Canada so I was up for something new. I followed the recipe, but unfortunately, I did not like these at all. They were dry. Not creamy. Not very flavorful. I don’t get it either. The recipe looks promising- it has butter, sugar, vanilla, coconut, walnuts, more butter, milk, powdered sugar, chocolate. All worthy ingredients. I think the downfall is how uncreamy it is. Crumbly. Dry. I think it needs some sweetened condensed milk somewhere to help it out. I don’t know, if I go to Canada I will be trying an authentic nanaimo bar and I’m sure it’ll be divine.

Raspberry Sauce

I make this for ice cream, cheesecake, chocolate cake, pound cake- anything really. Its full awesomeness is tasted when paired with white chocolate. Especially white chocolate ice cream or white chocolate cheesecake. Its that sweet and tart thing.  

I’ve made it plenty of times without the jam, still tastes great, just a little more tart. You don’t have to thaw the frozen berries. This recipe makes a thin sauce, but if you would like it thicker and gooey, combine a teaspoon of cornstarch to a teaspoon of cold water in a separate small bowl. Then add this to the recipe and cook until bubbly. I’ve also tried using frozen strawberries- just as good.

Raspberry Sauce

1 (12 oz.) bag of frozen raspberries
½ cup sugar
1 teaspoon vanilla
2 teaspoons cornstarch mixed in 1 teaspoon cold water

In a small saucepan over medium heat, bring frozen berries to a slight simmer, DO NOT MIX (keep the fruit together as much as possible). Strain out seeds with a fine mesh sieve. Return sauce back to stove and add sugar and vanilla, simmer for a minute until dissolved. Add cornstarch mixture, simmer for one minute until thickened. Remove from heat and allow to cool. Store in refrigerator. 

Junior's White Chocolate & Rapsberry Swirl Cheesecake

This was the first recipe I baked after buying Junior's Cheesecake Cookbook. This cheesecake was very impressive and I love the flavor combination. I'm surprised how much I loved the sponge cake crust. I'm not really a fan of sponge cake but it wasn't as light and airy as angel food cake. It still had some body to it and made a great base for this dessert.

The only downfall to this recipe was the crunchiness of raspberry seeds. Please strain the seeds out of the puree. If not, you will not have a smooth, creamy texture in your cheesecake. Raspberry seeds are pretty hard.

Also, I'm not really a fan of the Junior's cheesecake texture. They mix the ingredients differently than most cheesecake recipes, and it has cornstarch in it. I don't know how to really explain the texture of it, but it comes out kind of dry and eggy and pasty. I like the more standard cheesecake recipe like this one. This recipe always produces a creamy, luscious cheesecake. You can substitute the sugar for a can of sweetened condensed milk. And you can still add heavy cream at the end which would change the cream cheese flavor to more like, well cream.

One more note. I never cook my cheesecakes in a water bath. Totally unnecessary. Just don't overbake or overmix and it won't crack. Also, leave the cheesecake in the oven and turn off the heat when it's done baking so that it cools slowly to room temperature which will also prevent cracking.


Junior's White Chocolate & Raspberry Swirl Cheesecake (original recipe)

Junior's Sponge Cake Crust (see recipe below)
10 ounces frozen whole raspberries, thawed and drained well
5 tablespoons cornstarch
8 ounces white chocolate
3 (8 ounce) packages cream cheese (full fat), softened
1 1/3 cups sugar
1 tablespoon pure vanilla extract
2 extra large eggs
2/3 cup heavy or whipping crema
6 ounces fresh raspberries (garnish)
White chocolate curls (garnish)

1. Preheat oven to 350 degrees F. Generously butter the bottom (not the sides) of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.

2. Pulse the thawed raspberries in your food processor or blender until pureed (you need 3/4 cup of puree). Stir in 1 tablespoon of cornstarch and set aside. It will slightly thicken as it stands. Melt the white chocolate and set aside. White chocolate is delicate and can scorch easily. Melt in a small saucepan over low heat, stirring constantly or microwave uncovered on high for 30 seconds. Stir with a spoon, then repeat 2-3 times until completely melted. It's important to stir because white chocolate keeps its shape so that it doesn't appear melted when it really is. Too much heat can curdle and ruin the chocolate.

3. Put one package of cream cheese, 1/3 cup of the sugar, and the remaining 4 tablespoons of cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Beat in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the melted white chocolate, then the cream, just until completely blended. Be careful not to overmix.

4. Gently spoon the batter on top of the crust. Using a teaspoon, drop the raspberry puree in spoonfuls on top the batter, pushing it down slightly as you go. Using a thin, pointed knife, cut through the batter a few times in a figure eight design, just until red swirls appear.

5. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform pan. Bake until the edges are light golden brown and top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath and let cool for 2 hours. Leave the cake in the pan, cover with plastic wrap, and refrigerate until completely cold, overnight.

6. Decorate the top with the fresh raspberries and chocolate curls when ready to serve.


Junior's Sponge Cake Crust (for one 9-inch cake crust)

1/3 cup sifted cake flour
3/4 teaspoon baking powder
pinch of salt
2 extra large eggs, separated
1/3 cup sugar
1 teaspoon pure vanilla extract
2 drops pure lemon extract
2 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

1. Preheat oven to 350 degrees F. Generously butter the bottom (not the sides) of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending up the sides.

2. In a small bowl, sift the flour, baking powder, and salt together.

3. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of sugar and beat until thick light yellow robbons form, about 5 minutes more. Beat in extracts.

4. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. now, blend in the melted butter.

5. Now, wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip). Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, as they'll disappear during baking.

6. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky) about 10-12 minutes. Touch the cake gently in the center. If it springs back, its done. Watch carefully and don't let the top brown. Leave the crust in the pan and let cool.

Chocolate Marbled Cheesecake - Three ways

These will become staple recipes in your cookbook. It combines the best of both worlds- vanilla and chocolate cheesecake. Creamy and luscious, they are sure to please all your guests. The chocolate crumb crust really makes the flavors pop. The first recipe posted below is what I usually make just for the family, a standard sized cheesecake. The second recipe is what I use for guests because it serves more, and its made with sweetened condensed milk. Yum. And the third recipe is what I use for potlucks because they are bars, and easy finger food. All three recipes are excellent. Their ingredients vary slightly, so make the one depending on what you have in the pantry. 

Chocolate Marbled Cheesecake
Recipe from: Hershey's

Ingredients
3 packages (8 oz. each) cream cheese, softened
1/2 cup dairy sour cream
2-1/2 teaspoons vanilla extract, divided
CHOCOLATE CRUMB CRUST (recipe follows)
1 tablespoon vegetable oil
3 eggs
1 cup sugar, divided
1/4 cup HERSHEY'S Cocoa
3 tablespoons all-purpose flour

Directions
1. Prepare CHOCOLATE CRUMB CRUST. Increase oven temperature to 450°F.
2. Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition.
3. Combine cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect.
4. Bake 10 minutes. Without opening oven door, reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.
5. Remove from oven. Immediately loosen cheesecake from side of pan with knife; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers, crushed), 1/3 cup powdered sugar and 1/3 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool completely.


Deluxe Chocolate Marbled Cheesecake
Recipe from: Hershey's

Ingredients
4 eggs
1 tablespoon vanilla extract
1/3 cup all-purpose flour
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1/4 cup HERSHEY'S Cocoa
4 packages(8 oz. each) cream cheese, softened
CHOCOLATE CRUMB CRUST (recipe follows)
1/4 cup(1/2 stick) butter or margarine, melted

Directions
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.
2. Combine cocoa and butter until smooth in small bowl; set aside. Beat cream cheese in large bowl until fluffy. Gradually add sweetened condensed milk, beating until smooth. Beat in eggs and vanilla then flour.
3. Measure 1-1/2 cups batter into medium bowl; beat in cocoa mixture. Spoon half of vanilla batter over prepared crust. Spoon half of chocolate batter in dollops into pan. Repeat, ending with chocolate batter. With metal spatula or knife, cut through batters to marble.
4. Bake 50 to 60 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Store covered in refrigerator. 12 servings.

CHOCOLATE CRUMB CRUST: Combine 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 1/2 cup powdered sugar, 1/3 cup HERSHEY'S Cocoa and 1/3 cup melted butter or margarine. Press mixture firmly onto bottom of 9-inch springform pan.


Marbled Cheesecake Bars
Recipe from: Hershey's

Ingredients
CHOCOLATE CRUST (recipe follows)
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 eggs
2 teaspoons vanilla extract
4 sections(1/2 oz. each) HERSHEY'S Unsweetened Chocolate Baking Bar, melted

Directions
1. Prepare CHOCOLATE CRUST. Heat oven to 300°F.
2. Beat cream cheese in large bowl until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; mix well.
3. Pour half of batter evenly over prepared crust. Stir melted chocolate into remaining batter; drop by spoonfuls over vanilla batter. With metal spatula or knife, swirl gently through batter to marble.
4. Bake 45 to 50 minutes or until set. Cool in pan on wire rack. Refrigerate several hours until chilled. Cut into bars. Cover; store leftover bars in refrigerator. Makes 24 to 36 bars.

CHOCOLATE CRUST: Stir together 2 cups vanilla wafer crumbs (about 60 wafers, crushed), 1/3 cup HERSHEY'S Cocoa and 1/2 cup powdered sugar in medium bowl. Stir in 1/2 cup (1 stick) melted butter or margarine until well blended. Press mixture firmly on bottom of 13x9x2-inch baking pan.

Philadelphia New York Style Strawberry Swirl Cheesecake

After you buy that Junior’s Cheesecake Cookbook, you’ll be dreaming about stacking cheesecake in a three layered cake. You’ll decide to start off simple and use one of your favorite cheesecake recipes and a boxed betty crocker vanilla cake, just to experiment. Surprisingly, it comes out great, with nothing tumbling over or collapsing. This cheesecake has been a favorite for a while, I tend to reduce it to 4 blocks of cream cheese. Strawberries and vanilla cheesecake is timeless.

Dessert Pizza

I first tried these at Ms. Leahy’s after a long day holding our ultrasound seminar. Well, sort of. It’s Ramadan so I’m fasting and my classmates were eating that dessert pizza saying it’s to die for. But Ms. Leahy was sweet enough to wrap me one to take home. And that cookie was divine. Such simple ingredients too. This soft, chewy sugar cookie is topped with a cream cheese icing and fresh strawberries, blueberries, blackberries, and raspberries. Perfect for a light, sweet summer snack. The longer they sit, the more juicy and flavorful they get.

Chocolate Mascarpone Brownies

I think I had you at mascarpone. Bake or break, I love you for these! And all of your other mouth watering recipes you post. These are nothing short of divine. Everyone needs to try them. They are decadently rich and chocolaty. Please don’t skip the ganache, it sends you to heaven.

Chocolate Mascarpone Brownies
Adapted from: Bake or Break via Food.com

Ingredients
1 cup unsalted butter (plus more for preparing pan)
3 ounces good quality semisweet chocolate, chips or finely chopped
1 cup granulated sugar
1/2 cup cocoa powder
1/2 cup mascarpone cheese, softened
3 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt

Directions
Preheat oven to 325°. Butter a 9-inch square glass baking pan and set aside.

Place the butter and chocolate in a microwave-safe bowl. Microwave at half power in 30 second intervals, stirring between each heating. Continue until both are completely melted.

Sift sugar and cocoa powder. Add to the butter/chocolate mixture. Beat in (by hand) the mascarpone, eggs, and vanilla extract until smooth. Fold in flour and salt.

Pour batter into pan and spread evenly.

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Chocolate Ganache
6 ounces good quality semisweet chocolate, chips or finely chopped
6 tablespoons heavy cream
3 tablespoons unsalted butter

Directions
Place chopped chocolate in a small bowl. Set aside.

In a small saucepan, heat the butter and cream over medium heat, stirring constantly. When mixture is almost boiling, pour over the chocolate. Let stand for 30 seconds. Then, stir until smooth.

Pour ganache over cooled brownies and spread evenly.

Allow ganache to firm before cutting brownies. Brownies may be placed in refrigerator to expedite this.

Apricot and White Chocolate Oatmeal Cookies

I think the title says it all- a wonderful triple flavor combination. Closet cooking is one of my favorite food blogs with diverse recipes and beautiful photography. These cookies come out voluminous and chewy. Sweet but earthy. I tried both a Lindt white chocolate bar and just a baking white chocolate bar and I am surprised to say that the baking chocolate actually had more flavor. If you’re short on time, just use white chocolate chips. Be sure to chop the dried apricots to about the size of a chocolate chip because they are pretty chewy. Mmm, the smell of oatmeal and butter. Ugh, why didn't I think of adding a pinch or two of nutmeg to the batter.

Apricot and White Chocolate Oatmeal Cookies
Adapted from: Closet Cooking

1/2 cup butter (softened)
1/2 cup brown sugar (packed)
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg or cinnamon or both (optional)
1/2 cup rolled oats
1/2 cup dried apricots (finely chopped)
1/2 cup white chocolate (coarsely chopped)

Directions
Preheat oven to 350 degrees F. Cream the butter and sugar in a bowl. Beat in the egg and vanilla extract. Mix the flour, baking soda and salt in another bowl. Mix the dry ingredients into the wet. Mix in the rolled oats, apricots and white chocolate. Place the dough onto a cookie sheet one table spoon at a time. Bake for 8-10 minutes.

Butterscotch Nut Fudge - Fail

Failure. Way too sweet. And I like sweet, so that’s saying a lot. Possible typo in the recipe? I don’t think you should be adding ANY sugar to a fudge recipe. Normally you get the sweetness from the chips. The butterscotch chips PLUS 1¾ cup sugar is just overkill. Just thought I’d share.






Marshmallow Creme

I needed marshmallow creme for the fudge recipe but didn’t want to buy the jar and risk eating pig fat. This recipe came out great- like creamy marshmallows. I wonder if it tastes better than Jet-Puffed.

1 egg white
2/3 cup light corn syrup
pinch of salt
2/3 cup sifted powdered sugar
1 tablespoon vanilla (don’t forget, this is all your flavor!)

In a large mixing bowl, combine egg white, syrup, and salt. Beat for 10 minutes until thick. Add sugar at low speed. Then add vanilla and beat until blended. Makes 2 cups exactly.

Old Fashioned Peach Cobbler

This recipe has 371 reviews, 4.6 stars, and that “my grandmother made it” taste. The peaches are lightly seasoned with the warm flavors of nutmeg and cinnamon. The orange juice really adds a fresh touch, without it being too citric. Of course it tastes best with fresh peaches, but when those aren’t available, I have made this recipe many times with frozen peaches and it still comes out great. You could also try substituting a cup of brown sugar for white sugar. The pie dough is what pushes this recipe over the top good. It comes out perfectly- flaky (but not crumbly) and golden. I’ve tried using butter flavored shortening too- fabulous.