Saturday, November 26, 2011

Autumn Walnut Cheesecake

After having walnut cheesecake at a local family owned bistro, I couldn't help myself.
I had to ask the waitress "WHAT IS IN THIS CHEESECAKE????????'  She came back with the words, spices, walnuts, cloves, cream cheese scratched on an already used napkin.
(I'm really hoping it was my napkin.)
I decided to take matters in my own hands.
I came home to look the full recipe up on the internet.
I found recipes alright, but none with his limited ingredients.  Instead I combined four different recipes and Viola!!!!! Here she is!!!!

2 and 1/2 cups of ground Cinnamon graham crackers.
1/2 cup of brown sugar
3/4 ground walnuts
1 stick of melted butter
1 large tablespoon of cinnamon

Cheesecake Filling:
4 packages of cream cheese (8oz each)
4 large eggs
2 teaspoons of vanilla extract
3 tablespoons of flour

CHEESECAKE TIPS: first of all, there are a couple of tricks to these cheesecakes: set all your items out and do something else for an hour.  your cream cheese, eggs and butter really should be at room temperature or it won't blend correctly and honestly won't take as good.  Trust me!
Secondly, don't overcook your cheesecake, when it starts splitting on the top, you know it's time to take this baby OUT!

Grease bottom and sides of your 10 inch spring form pan. in a food processor, combine your cookies, then walnuts and brown sugar until blended.  add butter.  press on the bottom and sides of the pan.  bake for 8 minutes at 325 degrees.
blend together your cream cheese until smooth.  add maple syrup. add eggs, one at a time.  blend well. add vanilla, flour, and cream and gently blend all together. (don't get crazy with the blending - such as don't crank up and the blender and start a load of laundry.  It just doesn't take much!)
Pour mixture into your spring form pan and bake for 1 hour at 325.

MORE TIPS: Cool in the pan and refrigerate for AT LEAST FOUR HOURS!!!
Do not get overexcited to pop that spring form pan open and taste your cheesecake masterpiece or you Will have a disasterpiece instead of a masterpiece!!!!!!

Once cooled, carefully remove sides of spring form pan and cut into slices.
add caramel, whipped cream and walnuts. 

NOTE: picture is shown without walnuts and or caramel due to overindulgence of taste testers, but I'm hearing that chocolate sauce instead of caramel does just as well!
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Monday, November 21, 2011

Chunka Chunka Burning Luv Cake!

The cake that is actually shown above tasted as yuck as it looked. At least you know... I'm a tried it, fried it, turned it burned it... true black and blue cook. I will keep you abreast of my disasters and how to avoid them.

Truth be told... this Chunka Chunka Burning Luv Cake is the bomb! (like you really trust me after I confessed what a kitchen liar I really am)

Just to let you know.... this is the original picture I was going to use in my Let Them Eat Cake picture.

We ate it before it had time to make its debut in the header picture :)
You'll be needing......
1 box of cake mix. Can be yellow or chocolate, but make sure it already has pudding in the mix.
1 cup of water
1/2 cup of vegetable oil
4 eggs
1 cup of sour cream
1 small package of vanilla or chocolate instant pudding mix ~ don't try to get fancy putting chocolate pudding in vanilla cake and visa versa unless you want your cake to taste like the cake I'm holding up top.
One package of semisweet chocolate chips ~ not milk chocolate (once again...see above picture)
Preheat oven to 325 (dark pan) or 350 (light pan) I prefer 325.
Don't forget to spray something like Pam in your cake pan.
Pour in and cook her up for 40 minutes!!!
Depending on your oven, I would check it with a broom straw after 38 minutes, you never know.
Let cool for about 20 minutes. Loosen sides with a knife and place a plate over pan.
If  chocolate chips stick to bottom of the an, no worries!!!!! Just scoop them out and pile them on top of your cake. 
When COMPLETELY COOLED sift powdered sugar on top disguising any faux pas and adding extra taste not to mention pizazz!.

This cake is easy, yummy and it won't last long around your castle!
Trust me :)
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