2 Boxes of the cheapest Ginger cookies you can find at the supermarket (mine were a dollar each)
2 Tablespoons Butter, melted
3 8oz blocks of room temperture cream cheese
1 cup Ricotta
1 Teaspoon each: Ginger, Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Ground Cloves
3 Teaspoons Almond Extract
1/2 Cup Molassase
3/4 Cup Brown Sugar
1 1/2 cup Sour Cream
5 Tablespoons White Sugar
1 Teaspoon almond extract
handful white chocolate chips
red and green sprinkles
Preheat over to 350
blend cookies until smooth, mix with butter and press into a greased spring form pan. make sure to have a TICK bottom and go high up the sides of the pan. use extra butter if necessary. bake for 15 minutes.
Dump all those ingredients into a bowl and MIX MIX MIX until mostly smooth and color is consistent (such a yummy gingerbread color). dump mixture into mostly cooled pie crust. bake for 70 minutes,
blend sour cream, sugar and extract until smooth. spread VERY gently spread the topping over the cheese cake. make sure to cover the top of the cake to the edges. take white chocolate and sprinkles and mound in the center of the cake.
bake 10-15 minutes longer until the cake is solid and the topping has begun to melt. you may need to cover the cake with foil to prevent the topping from browning while the cake finishes baking. add more chocolate and sprinkles to decorate. watch your family aw over what and awesome cheesecake maker you are ;)
ok...so i made this for thanksgiving, but make it for Christmas and i bet you $10 bucks no one complains. Super decadent and rich. this is a great end to any holiday meal.
There has been a pasta revolution going on in my house. I like to have a couple boxes as back up for a busy night, but I haven't been breaking those out lately. rather there are NEW, or rather old, pastas that have come into play.
First I introduced you to Bucatini Perciatelli.....
Aaaaand now my husband had invited over the new kid on the block. Long Ziti. Yes, you heard me right, this pasta not only lacks a funny name, but it is shaped liked ziti and measures the length of your average piece of spaghetti.
the key for making these?
one Heck of a big pot and a truly delicious sauce. personally, i wanted to make Vodka Sauce, but we drank all the vodka....soooooooo i made Brady sauce. Quite frankly, it was pretty good, good enough to make me forgo picking up vodka for my pasta sauce next time i have the urge to make a creamy tomato sauce.
the addition of the brandy (though only a small amount) sweetened the sauce more then vodka would have. this allowed me to add less sugar and complimented the smooth, rich taste of the light cream well.
as for the big pot, these noodles are thick, none bending and take awhile to cook. to get them all in the water at relatively the same time, you need a high water level.
Long Ziti With Brandy Sauce
Someone once said to me, "Well, do whatever the heck you want!", they then threw their hands up and walked away. I took their advice, joyfully, and have done things just the way i wanted ever since. This cake is good evidence of my disposition. I KNOW there is some kind of FORMAL recipe for a Hummingbird Cake, but i didn't follow it. rather i gathered that a hummingbird cake involves bananas, nuts of some sort (in my case, coconut. yes i stretched the rules again) pineapple and maybe fruit.
In other words, i took a Hummingbird cake to be a bright, happy jubilation of 'Spring is Coming!" goodness. so i made my version of that feelings. the cake is rich and warm,
Humming Bird Layer Cake with Cream Cheese Icing
first you want a large tray, i used a pizza pan because it was the perfect size and shape. place that aside for later. at this point you can cut a piece of cardboard about 1 1/2 larger then the base of your cake (makes the finished product easy to move) or you can follow my lead (however misguided) and use a sheet of the parchment paper you froze the cake in as a base. its your choice, but place you bottom layer onto of one or the other.
ice the top of the bottom cake and them place the nest layer on top. ice the second layer and place the third layer on top, place the forth layer on top and STOP! use your hand to hold the cake steady from the top (that is why we didn't ice the top layer...though licking icing off your fingers IS fun...) and use a standard bread knife to cut strait down along the edge of the cake and even up the sides. just take your time and you will be fine.
peel away all the trimmings and munch away. you have earned it girlfriend/boyfriend! brush any crumbs off the side of the cake. NOW you can ice the top, and the sides. dont worry if its a bit messy, this is the first layer. the second layer of icing will smooth out the look of the cake.l
let the cake sit for 15 minutes, this allows the icing to set. once the icing firmed up, add a second layer. once covered feel free to smooth the icing to look however you prefer. it wont show to much since we are going to cover the cake in coconut. get out a bag of the regular sweetened shredded stuff, and pinch up a good bunch. press the bunch against the top layer on the side of the cake and let the excess fall. i take pinched of the excess and press it along the places that did not cover. do this all around the cake. and then cover the top as well.
once you have covered the cake in coconut clean off the edges of your base a bit. then you can either lift up the cake on the cardboard and place it on the pizza tray, or slide the cake on the parchment onto the tray. the tray will get a little messy, just wipe it off with a slightly damp paper towel then dry. take a large paper doily and hold it over your cake to see how big of a piece you need to cut from the center. remove the center and lay the doily down around the cake, if you end up with a gap where the ends of the doily circle meet, cover it with a decorative flower.
feel free to top the cake with more decorative flowers (please nothing poisonous), maraschino cherry and birthday candles.
Ta-Da! you are now a splendid baker! Have fun transporting it!!!!
Essential Growing up food that Mac and Cheese is, i though i better test out making it on my husband before we have a little of children i need to feed it to. my problem with Mac n' Cheese? it really has NO nutritional value. you can go and serve it with a salad, but honestly, when a big plate of creamy cheese and noodles is sitting in front of you, how far do you really dig into your nutritious greens? especially if you are, you know, six!
so i decided the key was to make the Mac n' Cheese a little more healthful in itself. without, of coarse, compromising the crave-able goodness that it Mac n' Cheese. to do this i shook things up a bit. when i was a kid Mac n' Cheese was and occasional treat made from Velveeta and shells. I wanted to use real cheese and see what i could do about plain old noodles.
Healthy Mac N' Cheese with Tomatoes
Samantha Lee Gornowicz