Saturday, September 30, 2017

Cheese Cake Filled Cake with Blueberry Sauce

Cheese Cake Filled Cake with Blueberry Sauce

Nora Carey's Perfect Preserves book has some amazing recipes but when I got the book I couldn't wait to try this cake. I can't imagine someone who doesn't like cheese cake and I know how to prepare some using super different recipes. What I liked about this one in particular was that is actually a cake with cheesecake filling...most likely closer to the original cheese cake than the one prepared with crackers.

This is a great variation to the regular recipe and the end result is quite amazing. It doesn't need to be refrigerated and it doesn't strike you as a cheesecake when eating it. I used my own blueberry sauce -we just finished blueberry season- but you can use store bought (or cherry?). The current wife loved it but this time she was good: she allowed me to have a slice. Oh love...

Cheese Cake Filled Cake with Blueberry Sauce

Cooking Time: 60 Minutes   Makes 18 servings
1 Stick (1/2 Cup) Unsalted Butter, softened

1 Cup Sugar

4 Large Eggs, room temperature
1 Tbsp Milk

1 Tbsp Vanilla

1 Cup Flour

1 Tsp Baking Powder

1/2 Tsp Salt

1/2 Lb Cream Cheese

1/2 Cup Sour Cream

2 Cups of Blueberry Sauce

Cooking Instructions
1. Using your mixer, cream the butter and 1/2 Cup of the sugar until the mix is light color and fluffy.

2. Beat in the 2 eggs, one at the time, making sure that the first one has incorporated perfectly.

3. Beat in the milk and the Vanilla and mix the dry ingredients in a separate bowl.

4. Fold the dry ingredients into the butter mix until incorporated. Reserve.

5. Let’s prepare the cheese filling: In a small bowl whisk the cream cheese and the sour cream until smooth. Beat in the remaining 1/2 Cup of sugar and the remaining 2 eggs, one at the time.

6. Pour the cake batter into a buttered and floured  10 inch. spring pan (removable bottom) and using a spatula spread it so it is even. Now pour the cream cheese mix into the center and bake for 60 minutes or so, until a skewer inserted in the middle comes out clean.

7. Allow it to cool and carefully remove the spring mold. 

8. Serve with blueberry sauce and enjoy! 

Monday, September 18, 2017

Jell-O Cookies

Jell-O Cookies

In search for recipes that come from way back then and trying to add to my recipe collection dishes and treats that are still around, I found this Jell-O Cookie recipe that I though could be fun to bake. It is a mega easy recipe and honest it takes 20 minutes from the beginning to the end. Can't get better than that.

I know that many people would snob this kind of recipe and I gave it a lot of thought before posting but, after days of considerations I decided that I couldn't care less if other people looks down this kind of every day cookies. Many times easy is the way to go and the cookies are actually quite nice. If you want more elaborate recipes just look in other recipes in the blog...they are there.

So while it hails outside I eat cookies and blog. This is the life...

Jell-O Cookies

Cooking Time: 20 Minutes   Makes 30 servings
1 1/2 Cup Flour

1/2 Tsp Baking Powder

1 1/4 Cups Butter, softened

1/2 Cup Sugar

1/8 Tsp Salt

1 3 oz Jell-O (any flavor), divided

1/2 Egg

1/2 Tsp Vanilla

Cooking Instructions
1. Preheat oven to 400°F. In a mixer combine the butter with the sugar until light colored and fluffy.

2.While the butter is getting mixed, combine the dry ingredients, except for the Jell-O

3. Add the egg to the butter mix and once incorporated add the vanilla and the first part (3/4 of the box) of the Jell-O

4. Add the dry ingredients and mix until you get a Play dough consistency.

5. Shape into one inch balls and place them 2 inches apart on baking sheets (use parchment paper if necessary). Flatten with the bottom of a glass and sprinkle with the remaining Jell-O

6. Bake for 10 minutes or until light brown color shows. Remove and place to cool in a cookie rack.

7. Enjoy !