Friday, July 6, 2012

Red Velvet Raspberry Cheesecake




Red Velvet Raspberry Cheesecake

**Recipe adapted from a Brown Eyed Baker Recipe



Yield: 12 servings

Prep Time: 1 hour (active) + 8 hours (inactive) | Bake Time: 1 hour 20 minutes


For the Cheesecake:

 32 ounces low or reduced fat cream cheese, at room temperature

 1¼ cups granulated sugar

 4 eggs, at room temperature

 ½ cup heavy cream

 2 tablespoons vanilla extract



For the Red Velvet Cake:

 1 cup unsalted butter, at room temperature

 1½ cups granulated sugar

 2 eggs

 ¼ cup + 3 tablespoons unsweetened cocoa powder

 6 tablespoons red food coloring (liquid)

 1 teaspoon vanilla extract

 1 cup buttermilk

 2¼ cups all-purpose flour

 1 teaspoon baking soda

 1 teaspoon salt

 1 tablespoon distilled white vinegar



For the Raspberry Sauce/Filling:

 1 cup sugar

 ½ cup water

 3 tablespoons corn starch-dissolved in 1/8 cup water

 5 cups washed fresh raspberries

For the Cream Cheese Frosting:

 1 cup butter, at room temperature

 8 ounces cream cheese, at room temperature

 5 cups powdered sugar

 2 tablespoons clear vanilla extract



Directions:

1. Make the Cheesecake: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and then tightly wrap the outside with heavy duty foil, to prevent leaks. Boil the water for your water bath & add to a large pan big enough to fit your springform pan.



2. Using an electric mixer, beat together the cream cheese and sugar at medium speed until completely smooth, about 3 minutes. Add the eggs one at a time, beating for a minute or so after each addition, and scraping down the sides of the bowl as needed. Add the heavy cream and vanilla extract, and beat until completely incorporated.



3. Pour the batter into the springform pan; place the springform pan into a larger pan, such as a roasting pan, and pour the boiling water into the larger pan until the water comes about halfway up the side of the springform pan.



4. Bake until the cheesecake edges are set but the middle still jiggles a bit, about 55-60 minutes. Turn the oven off, but leave the cheesecake in the oven with the door closed for 1 hour. After one hour, remove the cheesecake from the water bath and place the springform pan on a cooling rack to cool to room temperature. Place the cheesecake in the refrigerator until well-chilled, at least 4 hours or overnight.



5. Make the Red Velvet Cake: Preheat oven to 350 degrees F. Grease two 9-inch cake pans. Line the bottoms of the pans with a parchment round, butter the parchment paper, and then flour the pans.



6. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs one at a time, mixing for about a minute after each addition. Scrape down the bowl and beat until well incorporated.



7. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.



8. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining buttermilk and flour. Beat on high until smooth.



9. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.



10. Divide the batter evenly between the two cake pans and bake for about 30 minutes, or until a thin knife or skewer inserted into the center comes out clean. Cool for 10 minutes and then remove cakes from the pans and place them on a cooling rack to cool completely.



11. On the stove top add water, sugar and raspberries to a small pot. Bring to a boil over medium high heat, and reduce. Dissolve corn starch in water, & add to pot. Whisking well, combine & stir until thickened. Remove from heat & set aside to cool for use later.



12. Make the Frosting: Using an electric mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping down the bowl as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium-high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.



13. Assemble the Cheesecake: If needed, level the tops of the red velvet cake layers with a serrated knife or cake leveler so that the tops are level and not domed. Next, slice the cheesecake in half horizontally to create two layers. Place one layer of the red velvet cake on your serving plate. Spread a very thin layer of the cream cheese frosting over it (it creates a type of glue so that the layers stick together and don’t slide around). Then on top of each layer of frosting, add a few spoonful’s of raspberry filling. Save the remaining filling for the top of your cake. Top that with one layer of the cheesecake, and again top with a very thin layer of frosting. Repeat, adding the second red velvet layer, and then placing the second cheesecake layer on top, with a layer of frosting between them. Using the remaining frosting, cover the cake in frosting and decorate as desired. Decorate with remaining raspberry filling, or save for use to top each individual slice of cake when you serve. Refrigerate until ready to serve.



Wild Rice Asian Salad



Wild Rice Asian Salad


Ingredients:

¼ cup extra virgin Organic Olive Oil

1 tablespoon Butter

Toasted Sesame seeds

2 tablespoons Sesame oil-for dressing

4 green onions-chopped

1 tablespoon White Pepper

3-4 cloves Garlic-minced

1 whole Yellow Onion-minced

1 cup freshly chopped Thai Basil

1 cup uncooked Wild Rice pilaf (use quick cook-or soak for 1 hour beforehand)

2 cups Long-Grain Jasmine Rice

2-3 tablespoons low-sodium Soy Sauce

1 teaspoon Fish Sauce

1/2 finely chopped green Chili (optional)

1 cup chopped water Chestnuts (canned)

3 cups sliced sautéed Baby Portabella Mushrooms

1 tablespoon grated fresh Ginger

1 green Bell Pepper-diced

½ red Bell Pepper-diced

3 stalks Celery-chipped finely

Juice of 1 Lemon

Salt to taste

4 cups chicken or vegetable stock

 Optional** Toasted Almond Slivers

Directions:

Over stovetop over medium-high heat, in a large skillet with a lid, heat olive oil, then add garlic & onions. Sautee until fragrant & golden brown. Add mushrooms, chili, and 1 tablespoon of butter. Sauté until they have a golden brown color. Add uncooked rice, and stock, mix well. Reduce heat to lowest setting, and cover. Cook until all liquid is gone, and when rice is tender.



Remove rice from heat and add to a large bowl. Add any seasonings, and spices, sesame oil, vegetables, ginger, lemon juice and adjust to taste. Toss well. Serve immediately.

Thursday, July 5, 2012

Lower-Fat New York Style Cheesecake with Raspberry Sauce


Lower-Fat New York Style Cheesecake with Raspberry sauce

Yield: 12 servings
Bake Time: 55 minutes + 12 minutes
For the Cheesecake:
 32 ounces low or reduced fat cream cheese, at room temperature
 1¼ cups granulated sugar
 4 eggs, at room temperature
 ½ cup heavy cream
 2 tablespoons vanilla extract

For the Crust:
 ¼ cup sugar
 1 package graham crackers or similar type of cookie (I used Digestive Cookies)
 ½ tsp. Nutmeg
½ tsp. ground Ginger
¼ cup melted butter
For the Raspberry Sauce/Filling:
 1 cup sugar
 ½ cup water
 3 tablespoons corn starch-dissolved in 1/8 cup water
 5 cups washed fresh raspberries

Directions:
1. Make the Crust and Cheesecake: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and then tightly wrap the outside with heavy duty foil, to prevent leaks. In a medium sized bowl, melt the butter, then add sugar and spices. In a bag, or food processor- crumble cookies or graham crackers until they resemble fine crumbs. Add to butter. Mix well, & press into your springform pan. Bage at 350 for about 10-12 minutes. Remove from heat & cool on a wire rack.
Boil the water for your water bath & add to a large pan big enough to fit your springform pan.

2. Using an electric mixer, beat together the cream cheese and sugar at medium speed until completely smooth, about 3 minutes. Add the eggs one at a time, beating for a minute or so after each addition, and scraping down the sides of the bowl as needed. Add the heavy cream and vanilla extract, and beat until completely incorporated.

3. Pour the batter into the springform pan; place the springform pan into a larger pan, such as a roasting pan, and pour the boiling water into the larger pan until the water comes about halfway up the side of the springform pan.

4. Bake until the cheesecake edges are set but the middle still jiggles a bit, about 55-60 minutes. Turn the oven off, but leave the cheesecake in the oven with the door closed for 1 hour. After one hour, remove the cheesecake from the water bath and place the springform pan on a cooling rack to cool to room temperature. Place the cheesecake in the refrigerator until well-chilled, at least 4 hours or overnight.

5. On the stove top add water, sugar and raspberries to a small pot. Bring to a boil over medium high heat, and reduce. Dissolve corn starch in water, & add to pot. Whisking well, combine & stir until thickened. Remove from heat & set aside to cool for use later.

Decorate with cooled raspberry filling, and save remaining filling to top each individual slice of cheesecake when you serve. Refrigerate until ready to serve.

Monday, July 2, 2012

We're Expecting.......Twins!

As some of you have noticed, I've been completely absent from my blog since March. Fear not-I am not dead, but am elated to announce that we are expecting TWINS in the Fall. I am so excited to share this amazing news with all of my readers, and I hope you can share in this happy event. Those who know us personally know that it has been a long road, and to have this blessing is beyond words.

Needless to say for any of you Mom's that have been pregnant, even a single pregnancy can pose it's challenges, not to mention two little babies. I am now feeling much better, getting bigger, & tackling the challenges of getting ready for our two new additions, & everything that comes with it.

Our household has had many changes so far this year. We have been blessed with a new home, two babies on the way & great sucessess in our personal and professional lives. Our two older kids are out of school, we just got back from our awesome Seattle-Vancouver vacation, and are now preparing for an upcoming visit from our in-laws, and baby shower this coming weekend. Whew!!!

With all this going on--I most certainly need my naps. I have not stopped cooking, but blogging, photo taking and still working and running a household can be exhausting. I am planning on easing back into it, & am of course still cooking for the fam. They are not starving yet.