Cheescake

Patriotic Cheesecake

Prepare Finished Cheesecake:

     Take the cooled Cheesecake out of pan and set it on your desired serving tray. Peel away any remaining parchment paper and cut any unwanted edges. Take a few generous scoops of your strawberry preserve and spread it where you plan to place your sliced strawberries. When you are finished spreading the preserve, arrange the thin cut strawberries in your desired pattern. This is your time to shine Picasso, so get creative! Once you're out of strawberries and everything is the way you want it, bring in those magical blueberries. Just remember, they love to roll around everywhere, so be practical. I know they're scrumptious, but you can always save some to add to each individual slice, so don't fret if you have any left over. No Worries, Enjoy!

Kosher Cheesecake

Directions:

    Creating this delicious Kosher Cheesecake is easier than you might think. Simply empty 3 packages of cream cheese into a mixing bowl and start mixing on medium-low for a few minutes.  Stop the mixer and scrape down the side of the bowl, then add in sugar and mix until creamed. Next, turn your mixer down a notch and slowly add in each egg one at a time until fully incorporated.  Stop and scrape down the mixing bowl during this process. Lastly, add in 1 tsp of Vanilla and 1 pinch of salt. Continue to mix well until a creamy consistency is reached.

     Now, pour your cheesecake mixture into the prepared parchment-lined pan that you set aside earlier.  Make sure to scrape the sides and evenly distribute all of the mixture in the pan.  When finished, place the cheesecake pan in the water bath. Lastly, place the water bath into the oven for 1 hour and 30 minutes.  When done, remove from oven and put on a wire rack to cool for 20 min. Once cooled, wrap and let chill in the refrigerator for at least 4 hours or overnight.  When ready, remove the parchment paper and serve plain, or elevate this decadence with your favorite topping. Now simply plate and serve. Home-baker’s Kiss!

Breakfast Quinoa

Breakfast Quinoa:

• Ingredients:
  • 2 cups milk
  • 1 cup quinoa
  • Pinch of salt
  • 2 tablespoons brown sugar
  • ½ teaspoon Canela (cinnamon)
  • Figs (Silan roasted, for serving)
  • Warm milk (for serving)
  • Figs (trimmed and halved or quartered)
  • Sea salt
• Instructions:

Combine milk, quinoa, salt, and brown sugar in a saucepan. Cook until quinoa is tender.  Serve with roasted figs, warm milk, and a sprinkle of sea salt.

Passover-Friendly Chocolate Cake

Passover-Friendly Chocolate Cake:

• Ingredients:
  • ¾ cup vegan butter (+3 tablespoons)
  • 9 ounces semisweet chocolate (broken into chunks)
  • 6 large eggs (separated)
  • 1 cup granulated sugar
  • ⅓ cup brown sugar
  • ½ cup cocoa powder
• Instructions:

Melt the chocolate and butter together. Beat egg yolks with sugars and cocoa. Fold in the melted chocolate mixture. Beat egg whites until stiff and fold into the batter. Bake for a rich and decadent chocolate cake.

Passover-Friendly Potato Kugel:

• Ingredients:
  • 10 medium potatoes
  • 1 large white onion
  • 5 eggs
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • ⅓ cup olive oil
  • ⅓ cup potato starch
• Instructions:

Grate the potatoes and onion.  Mix with eggs, salt, pepper, and potato starch. Bake until golden and crispy. Enjoy this comforting potato kugel.  Remember these dishes during Passover! 

Butter Pecan Ice Cream 

February 10, 2024

Directions:

1. Roughly chop, 4-8 oz of pecans. Set aside.
2. Roughly chop 4oz Bar of Ghirardelli Cocoa.
3. In a mixing bowl, combine 4 cups of Heavy Whipping Cream, 2 cups of Brown Sugar, & 2 tsp of Vanilla for 5 minutes or until you create a thick whipped mixture. 
4. While your cream is mixing, melt 2 Tbsp of Butter or Coconut oil in a clean sauté/frying pan. Add in 4-8 oz of chopped pecans and 1 tsp of Vanilla. Toast these ingredients in the pan for 3-5 min on medium-low. Set aside.
5. In another bowl, add 28 oz of condensed milk, 1 pinch of salt, and half of the toasted pecans. Mix together.
6. Now take your condensed cream mixture and add it to the thick whipped mixture. Whip for 2 minutes or until thick.
7. When the mixture has reached your desired consistency, fold in half of your roughly chopped chocolate.
8. Transfer to a bowl with lid to freeze. Divide mixture in three to four layers. Add in even amounts of left-over toasted pecans, roughly chopped chocolate, & 1 tablespoon of Salted Caramel between each layer for equal distribution.
9. Close Lid Tight & Freeze for 6 hours or overnight.
10. Enjoy!

Chocolate Covered Strawberries for V-Day

01Feb 2024

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