Wednesday, May 16, 2007 

A Taste of Yellow - Live Strong Day!

Thank you WinosAndFoodies! Namaste!

When you say "yellow" there's only one thing that comes to mind for me....LEMONS! Since I don't have a digital camera, yet, I have to borrow a photo from an adapted recipe.

So bake, share the deliciousness of cheesecake...and share the deliciousness of life by DONATION!

LEMON CHEESECAKE WITH GINGERSNAP CRUST

Crust
2 cups ground Trader Joe's Triple ginger gingersnaps

6 tablespoons (3/4 stick) unsalted butter, melted

Filling
4 1/2 8-ounce packages cream cheese, room temperature
1/1/2 cups sugar
1/4 teaspoon salt
5 large eggs
2 cups (24 ounces) sour cream
2 tablespoons (packed) finely grated lemon peel
2 tablespoons fresh lemon juice

Lemon leaves or twists

For crust:
Preheat oven to 350°F. Stir cookie crumbs and butter in medium bowl until evenly moistened. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 3-inch-high sides. Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325°F.

Stack 3 large sheets of foil on work surface. Place same cake pan in center. Gather foil snugly around pan bottom and up sides to waterproof.

For filling:
Using electric mixer, beat cream cheese in large bowl until smooth and fluffy. Gradually beat in sugar, then salt. Beat in eggs, 1 at a time. Beat in sour cream, grated lemon peel, and lemon juice. Pour filling into pan.

Place wrapped cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake cake until filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes. Remove cake pan from water bath; remove foil. Cool cake in pan on rack 2 hours. Chill uncovered until cold; cover and keep chilled at least 1 day and up to 2 days.

Cut around pan sides; carefully loosen pan bottom from sides and push up pan bottom to release cake. Place cake (still on pan bottom) on platter. Garnish with lemon leaves or twists.


LIVESTRONG!



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Sunday, January 28, 2007 

Gun Toting Granny Don't Want No Do-Si-Doh's

Apparently, some folks don't like this time of year....Girl Scout Cookie season.
Terry Tedder looked forward to helping his 8-year-old daughter sell Girl Scout cookies in their St. Louis neighborhood Tuesday night. He'll never forget their second stop.

Tedder said when he knocked on the door, a man started yelling profanities and told him to go away.

"I said, 'Hey I got my daughter with me,' said Tedder. "I said, 'We're just selling Girl Scout cookies.'"

Tedder said he started walking away when the door opened, revealing an unwelcome surprise.

"It was his mother and she was pointing a double-barreled shotgun at me and she's like, 'I'm going to shoot you so I took off running,'" said Teddler. - WCSH6.com
I'm ordering up some from my local Girl Scout Troop here in Santa Barbara, Tres Condados...and, Girl Scout cookies aren't just for little snacks anymore!

Caramel deLite Girl Scout Cheesecake
by Executive Chef Patrick Becquet of Citronelle for Girl Scouts Tres Condados


Cookie dough for cheesecake:

1 lb butter
10 oz brown sugar
2 eggs
1 box Caramel deLite Girl Scout Cookies
5 oz Almonds, ground
3 oz Hazelnuts, ground
3 oz Pistachios, ground

Cream butter and sugar until light. Add eggs one at a time mixing well after each addition. Add 1 box cookie crumbs and nuts, and mix until just incorporated. Pipe dough into plastic wrap. Roll dough in wrap and hold both ends of wrap and twist each end closed. Freeze dough until ready to use. Bake at 325 degrees for 8 minutes.

Cheesecake:

1 cup coconut milk
1 lbs cream cheese
2 oz lemon juice
1 cup heavy cream
2 sheets gelatine
6 oz sugar
1 box Caramel deLite cookies (for the top)

Mix cream cheese, coconut milk and sugar together until smooth scraping sides frequently. Soften gelatin in cold water. Add cream cheese with lemon juice and mix until well combined.

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MY INGREDIENTS

  • I'm SantaBarbarian
  • From Santa Barbara, California, United States
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