spoon

Cake Batter Cheesecake!

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Posted on Friday, August 16, 2013 4:20 PM | By: Jerie

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Mmmmm!!! Doesn't that just looks scrumptious! I made that! And I am going to show you how to make it, too! 

This is probably the most frustrating recipe I've come across so far, and it's somewhat complicated, especially if you don't have upgraded equipment. It's especially frustrating for all the waiting you have to do. You know it's going to be delicious, but it's just sitting there... taunting you... chilling before you can serve it. 

I made this for the hubby for his birthday. He turned 24 last week and I tried this as a celebratory act. He loves funfetti, and he loves cheesecake. I thought this would be the best of both worlds, and it was. 

That said, it can be a bit... much. It really is great, but after a while you loose your appreciation for it. Like, after 2 or 3 slices, you just have to say "this is great, but regular cheesecake is nice, too." In other words, it hasn't replaced regular cheesecake or regular funfetti cake, for me. But who knows, it may for you! 

Ingredients: 

  • a springform pan
  • aliminum foil
  • 1 package of refrigerated, non-baked sugar cookie dough
  • 1 cup sour cream
  • 5 large eggs
  • 24oz (3 boxes) cream cheese
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 cup of yellow cake mix
  • 1/4 cup sprinkles
  • frosting (optional) if desired

Step one: Bake cookies according to package instructions. 


Step two: While cookies are baking, begin your cheesecake mix. Soften your cream cheese (~40 secs in microwave). Add sugar, cream cheese, and vanilla to a large mixing bowl. Beat until fully incorporated. 


Step three: Add 1 1/2 cup of yellow cake mix (NOT THE WHOLE PACKAGE - as I may or may not have done). Beat on low until fully mixed. 


Step four: Add your eggs to the mixture, one at a time. Beat until smooth. 


Step five: Measure out 1 cup of sour cream. Fold it in mixture. If you prefer sprinkles in your cheesecake (as pictured in the original recipe), fold them in now. The original recipe forgot to mention this step, and at the end of the recipe I was wondering what I was supposed to do with my sprinkles. Oops. So my cheesecake did not have sprinkles inside (bummer), but yours can! 


Step six: Take your springform pan, wrap the bottom tightly in aluminum foil (I'll explain in a minute). Take your done sugar cookies, and place in bottom of the pan. The cookies are going to act as your crust! Yum! 

**Note - don't turn your oven off yet! We still need to bake the cheesecake!**


Step seven: Use your hands to evenly spread and mash the cookies to the bottom of the pan to form a crust. You can eat one, I won't tell, but no more than that! You need nearly all of them! 


Step eight: Place your wrapped pan in a large pan. I used the bottom of a broiler pan as it was the only thing that would hold it. Now spoon your mixture into the springform pan, on top of the cookie crust. 


Step nine: Set your oven to 375. If you have a tea kettle, fill with water and bring to a boil. If you don't have a tea kettle, just boil water in a pot, it's fine. Whichever your method, once your water has begun boiling, pour water into the broiler pan about halfway up the springform if you can. This is called a "hot water bath" and it's a preferred method of baking cheesecakes because it limits cracking of the cheesecake. 


Step ten: Carefully set the entire pan in the oven and bake at 375 for 50 minutes. After 50 minutes has completed, turn off the oven, but do not remove cheesecake from the oven for another hour. After 1hr 50 minutes has passed, set cheesecake on counter to cook for an additional hour. 


Step eleven: After cooling on the counter for an hour, you may now place frosting on top if it is your desire to have icing. I think it adds something to the cheesecake and is quite festive, but the choice is yours. I used whipped chocolate. Top with sprinkles. 



Step twelve: It looks done, but it isn't. Now put it in the fridge and let it chill for at least SIX hours! I know! It's torturous! 

... But delicious. And totally worth the wait :)

Enjoy! 


Link to recipe as found on Pinterest: http://hubpages.com/hub/Easy-Birthday-Cake-Batter-Flavored-Recipes

Daily Double! Tex Mex Casserole and Guac

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Posted on Thursday, August 15, 2013 5:40 PM | By: Jerie

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So here's a nice dinner that is easy to make. It take some time, but it is easy - not at all strenuous. Perfect for a family gathering because of all the servings it provides. My husband and I couldn't finish this, even as leftovers. I felt terrible wasting such a delicious meal.

My favorite was the guac. It was my first time making it. I can see why it's so expensive. A lot of time and effort goes into peeling avocados and mashing them just right, even if you do cheat (as I did) and use a food processor. For such a simple recipe, it requires some patience and dedication.

I can't explain it but I used to hate guacamole. "They" say that your taste buds evolve as you grow older and I can definitely see that. Suddenly, I am more appreciative of foods like guac, onions, and blue cheese than I used to be. But what am I talking about, you're here for the food, right?

Let's break this down!

Guacamole

Ingredients:
  • 4 avocados 
  • 1 red onion, finely diced
  • 1 tomato, diced
  • 2 teaspoons lime juice
  • salt & pepper to taste
  • 1 teaspoon minced garlic

Step one: Give yourself plenty of time to do this recipe. It took me about an hour and I took a few shortcuts. First peel your avocados. My avocados weren't completely rip right so I couldn't use some pieces, which is why it is as you see it. I had to slice the ripe parts off the not-ripe parts. 


Step two: "Mash" it up the best way you know how. A masher, a food processor, a mortar, whatever. I used a processor thinking it would be easiest - it was not. I had to constantly readjust and scrape and mash with a fork. I suggest a mortar if you had one (I don't). 


Step three: Put all your mashed avocado in a mixing bowl and add your red onion, tomato, garlic, lime juice, and salt and pepper. Gently mix. 


You're all done! Seems simple, doesn't it! Give it a try and give me a comment in the comments section if you know of a good way to mash without a mortar! I love guac and would give just about anything a try! 

On to the next thing!

Tex Mex Casserole

Ingredients: 
  • 1 box penne (I used wheat, but you don't have to)
  • 1 can of cheddar soup
  • 4oz can of diced chiles
  • 10oz can of diced tomatoes
  • 4oz can tomato sauce
  • 4oz can tomato paste
  • 15oz can sweet corn
  • 15oz can black beans, drained
  • 1lb ground beef or vegetarian substitute
  • 1 yellow onion, chopped
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 1 teaspoon minced garlic 
  • 1 1/2 cup of colby jack cheese, shredded
It's a long list, I know - but a great meal! 

Step one: Preheat oven 350 degrees. Add your onion, garlic, and beef to a greased skillet and cook until browned. 


Step two: Prepare your penne according to box instructions. Cook until al dente. 


Step three: Once your meat has cooked well, drain the skillet and return to low heat. Add the cheddar soup, chiles, tomato, chili powder, cumin, salt, and pepper. Cook for an additional 4-6 minutes. 

**I apologize for the low quality of this picture**

Step four: Set your meat mixture aside. Drain your cooked pasta. In a mixing bowl, whisk together your tomato sauce and tomato paste. If you have tomato soup, you can just use that instead if you'd like. Pour the tomato mixture into the pasta and gently mix. 


Step five: In a small mixing bowl, mix together your corn and drained black beans. 


Step six: You should now have three mixtures. The next step is to layer the mixtures in a greased baking pan. 


Step seven: Place all your penne in the pan first, spread evenly. 


Step eight: Your meat mixture is next - again, spread evenly. 



Step nine: Evenly spread your bean and corn mixture on top. 


Step ten: Sprinkle with cheese. Bake in the oven for 15-20 minutes. 


Serve warm and enjoy! 

Link to recipe as found on Pinterest: http://www.skinnymom.com/2013/04/19/skinny-tex-mex-casserole/



I realize I've been slacking in terms of posting - working on it! Just so much editing and thought goes into every post and I want things to be perfect. I hope you enjoy it! 


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