Grandpop’s Peterson’s Creamy Baked Cheesecake with Strawberry Topping

There are few things that my husband goes weak in the knees for…myself obviously ;), our kids, chocolate milk, watermelon and pure, unadulterated cheesecake.

So to show our appreciation for him this past Father’s Day, we (and by we, I mean, me doing all the baking while my kids kept coming in the kitchen asking if they can have some cake yet) made him a beautifully rich, plain cheesecake with Strawberry topping. The recipe is one I received from my Grandpop Peterson, but slightly altered by way of replacing the Sour Cream and Peach Melba topping he used, for simple strawberries instead.

It’s simple to make and and keeps well in the fridge for days of cheesecake bliss.

Here’s what I did…

Beat 16 oz of cream cheese

Beat 16 oz of cream cheese

While that was beating, I prepared the graham cracker crust.

crush about 6 graham crackers in the food processor

crush about 6 graham crackers in the food processor

you need 1 Cup of Graham Cracker crumbs (p.s. Cinnamon Sugar ones are SO good!)

you need 1 Cup of Graham Cracker crumbs (p.s. Cinnamon Sugar ones are SO good!)

4 Tablespoons Butter to be zapped in the microwave until melted

4 Tablespoons Butter to be zapped in the microwave until melted

ZAP!

ZAP!

1/4 cup sugar

1/4 cup sugar

Combine the sugar, crumbs and butter

Combine the sugar, crumbs and butter

add 1 can of sweetened condensed milk and beat until smooth

add 1 can of sweetened condensed milk and beat until smooth

soooooo smooth

soooooo smooth

add 1/4 tsp salt

add 1/4 tsp salt

add 3 eggs

add 3 eggs

add 1/4 cup fresh lemon juice

add 1/4 cup fresh lemon juice

Pour it over the compacted crumb crust

Pour it over the compacted crumb crust

IMG_3274

tap it on the counter to release bubbles…ready for the water bath

Baked for 55 minutes at 300º F

Baked for 55 minutes at 300º F

cover the top with strawberries and drizzle hot jam over them to make them nice and glossy

cover the top with strawberries and drizzle hot jam over them to make them nice and glossy

nothing better than cheesecake for breakfast to kick off a great Father's Day!

nothing better than cheesecake for breakfast to kick off a great Father’s Day…complete with handmade cards and cool new mug!

Here’s what you’ll need…

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Sour Cream Summer Pound Cake

Nothin’ says summer like a Sour Cream Summer Poundcake. Paired with fresh whipped cream and berries, this recipe is perfect for a post-bbq no frills dessert or the a beautiful flower bedecked wedding cake!

Here’s what I did…

ingredients: pastry flour, eggs, salt, sugar, sour cream, butter, baking powder, nutmeg, lemon

ingredients: pastry flour, eggs, salt, sugar, sour cream, butter, baking powder,  lemon

add butter and sugar to mixing bowl

add butter and sugar to mixing bowl

cream until white and fluffy

cream until white and fluffy

add sour cream

add sour cream

add vanilla

add vanilla

baking powder

baking powder

zest of 1/3 of a lemon

Here comes the Summer part……….zest of 2/3 of a lemon

and salt

and salt

whip together until smooth

whip together until smooth

add 2 eggs and whip

add 2 eggs and whip

add 1 cup of sifted flour and whip

add 1 cup of sifted flour and whip

repeat with two more eggs and more flour

repeat with two more eggs and more flour

repeat again

repeat again

line the trays

line the trays

using a bag, fill each liner half way with batter

using a bag, fill each liner half way with batter

thanks to my very talented 5 year old, I could use both hands to pipe out batter, and not juggle a camera too

thanks to my very talented 5 year old, I could use both hands to pipe out batter, and not juggle a camera too

baked and ready to cool

baked and ready to cool

incredibly moist cake and fine crumb. It's subtle lemon flavor is just enough to brighten it up.

incredibly moist cake and fine crumb. It’s subtle lemon flavor is just enough to brighten it up.

Sneak peek at the cake sampling for Andrew and Randy's wedding cake using this recipe!!!!

Sneak peek at the cake sampling for Andrew and Randy’s wedding cake using this recipe!!!!

Here’s what you’ll need…

Sour Cream Summer Poundcake

2 Sticks of Unsalted Butter ( at room temp.)

3 C. Sugar

 1 C. Sour Cream

2 tsp. Vanilla

1/2 tsp Baking Powder

1/4 tsp Salt

Lemon for Zest

 6 Large Eggs

3 C. Pastry Flour

1 Tube Pan, 2 Loaf Pans, or 2 Cupcake trays

1) Cream butter and sugar until fluffy

2) add sour cream, salt, powder, lemon zest and vanilla

3) add 2 eggs and mix then 1 cup of flour and mix

4) repeat step 3 until all eggs and flour are combined in

5) grease and flour tube pan, 2 loaf pans or put liners in cupcake pans

6) Bake at 325ºF for 80 mins (tube), 60 mins (loaves), or 20 mins (cupcakes) checking regularly with tooth pick and removing as soon as the center is not sticking to toothpick

Chocolate Dairy-free Pudding!

Very recently, we discovered our precious little Lucy Lu has joined her brother’s ranks in  being anti-cow’s-milk. He has been allergic to cow’s milk in every way, shape and form since he was born, and so I became quite resourceful in covering my recipes into dairy-free treats. So with new development in my daughter’s digestive journey, going dairy free is easy as pie…or pudding, in this case.

Here’s what I did…

Ingredients...almond milk, egg yolks, sugar, cornstarch, vanilla, salt, cocoa

Ingredients…almond milk, egg yolks, sugar, cornstarch, vanilla, salt, cocoa

in the stove pot, combine sugar, cornstarch, salt and cocoa

in the stove pot, combine sugar, cornstarch, salt and cocoa

to the milk add vanilla. add milk to stove pot of ingredients to make a chocolate milk mixture.

to the milk add vanilla. add milk to stove pot of ingredients to make a chocolate milk mixture.

add egg yolks, 1 at a time, combining thoroughly

add egg yolks, 1 at a time, combining thoroughly

keep stirring over low heat until pudding becomes thick

keep stirring over low heat until pudding becomes thick

thick and smooth

thick and smooth

set in the fridge for 4 hours or longer

set in the fridge for 4 hours or longer

the face of approval

the face of approval

Here’s what you’ll need…

Chocolate Dairy-Free Pudding

1/4 cup cornstarch

1/3 cup cocoa

1/3 – 1/2 cup sugar

2 cups Almond Milk

7 egg yolks

1/4 tsp salt

1 tsp vanilla

1) combine dry ingredients

2) add milk and stir until smooth

3) turn heat on Med. Low

4) add yolks, 1 at a time, stirring constantly to avoid lumps

once thickened, remove from heat and transfer to ramekins to chill, covering the surface of the pudding with plastic wrap so a skin doesn’t form.

5) chill in fridge for at least 4 hours

6) serve with whipped cream, berries or a sprinkle of cinnamon.

Enjoy!

Rice Rice Baby…ba bump, ba bump, ba da bum bump

Remember that time I started a blog, while on a diet…then gave up on my diet because of my blog… then gave of on my blog because I was super tired from eating junk???!!.

yeah…well…i do.

SWEET KRYPTONITE strikes again!

I may be terrible at blogging, but I’m good at cooking, so here goes another recipe…a healthier one 😉 It’s my take on Persian Style Rice, not using any fancy, over priced rice, but run of the mill, cheap-o rice, made quite amazing by a few techniques that’ll up your rice game.

Here’s what I did…

get your rice...I used standard medium grain rice (the cheapest one in the store ;)

get your rice…I used standard medium grain rice (the cheapest one in the store 😉

cover with cold water and let it soak.

cover with cold water and let it soak.

this rice has sat for 1 hour...look at those starches!

this rice has sat for 1 hour…look at those starches!

rinse the rest if the starch away

rinse the rest if the starch away

meanwhile, boil enough water, veggie stock or chicken stock needed to cover the rice...i used about 4 cups. Once boiling add the rice.

meanwhile, boil enough water, veggie stock or chicken stock needed to cover the rice…i used about 4 cups. Once boiling add the rice.

boil for 2 minutes. This will cook the outside of each rice kernel so they won't stick together.

boil for 2 minutes. This will cook the outside of each rice kernel so they won’t stick together.

drain the rice again. Do not rinse!

drain the rice again. Do not rinse!

put the pot back on the stove and add some oil, then plop the rice back in.

put the pot back on the stove and add some oil, then plop the rice back in.

mound it up like so

mound it up like so

grab a stick and poke a bunch of holes in the little rice mountain.

grab a stick and poke a bunch of holes in the little rice mountain.

this will allow steam to get through

this will allow steam to get through

without catching your towel on fire...place a towel over the top and cover with a lid...beware of fire! ok...just turn it off for this step.

without catching your towel on fire…place a towel over the top and cover with a lid…beware of fire! ok…just turn it off for this step.

pull the edged of the towel up over the top so they don't catch on fire...turn your heat back on low to cook the rice mountain slowly for another hour.

pull the edged of the towel up over the top so they don’t catch on fire…turn your heat back on low to cook the rice mountain slowly for another hour.

behold...the best textured and most beautiful rice as well as incredibly flavorful!

behold…the best textured and most beautiful rice as well as incredibly flavorful!

each grain fully cooked and not sticking to another.

each grain fully cooked and not sticking to another.

What you’ll need…

Rice (4 servings)

2 Cups Rice

Cold water for soaking

4 Cups Chicken Broth, boiling

salt/pepper

parsley/seasoning of choice (for boiling water)

olive oil

pot with lid / strainer

1) soak rice in water for 1 hr and rinse thouroughly

2) boil for 2 minutes in chicken stock or stock of your choice

3) drain excess liquid then return to oiled hot pot

4) cover with towel and lid, securing towel so it is nowhere near the flame to avoid fire

5) cook for 45 minutes to 1 hour on low, without lifting the lid at all

enjoy!

(note that the rice at the bottom of the pan will be extra crunchy and can be considered the most desirable portion. You did not make a mistake if you have crunchy rice on the bottom! If you don’t like the crunchy bits, just avoid that bottom row of rice while serving)