Friday, March 18, 2011

Scalloped Potatoes

6 large peeled and thinly sliced potatoes
3 cups shredded cheddar cheese
1 large onion chopped
¼ cup butter cubed
6 garlic cloves, minced
½ tsp. salt
½ tsp. pepper
1 cup milk

Preheat oven to 375.

Prepare a large pan lined with foil.  Prepare 6-7 ramekins in the pan.  Liberally spray with oil.  Place 6-7 slices on potatoes in each ramekin one on top of the other.  Then add a cube of butter and divide spice on each one.  Top with cheese.  Then layer more potatoes on top of that.  Pour milk into each ramekin so that it fills it about ½ way.  Then top with more cheese.  Cover entire pan with foil and bake for 70-80 minutes until potatoes are tender.

Turtle Cheescake

Turtle Cheesecake
Adapted from Taste of Home Cookbook


1 cup flour
1/3 cup brown sugar
¼ cup chopped pecans
6 Tbsp. butter

4 (8 oz.) packages cream cheese, softened
1 cup sugar
1/3 cup brown sugar
¼ cup flour plus 1 tsp. for later
2 Tbsp. heavy whipping cream
1 ½ tsp. vanilla extract
4 eggs
½ cup milk chocolate chips, melted and cooled
½  cup caramel ice cream topping (store bought or see recipe below)
1/3 cup chopped pecans

½ cup milk chocolate chips
¼ cup heavy whipping cream
2 Tbsp. chopped pecans

Optional garnish: pecans and more caramel ice cream topping

Place a 9-inch spring form pan on two pieces of foil.  I placed one lengthwise and one opposite to make an x under the pan.  Spray the pan and then wrap the foil around it. 

In a bowl combine the flour, brown sugar, and pecans.  Cut in the butter until its crumbly.  Press into the bottom of the pan.  Place pan on a cookie sheet and bake at 325 for 15 minutes until set.  Cool.

In a large bowl cream the cream cheese and sugar together.  Make sure to scrape the sides and bottom.  Beat in ¼ cup flour, cream, and vanilla.  Beat in eggs one at a time. 

Remove 1 cup of the batter to a small bowl and stir in the melted chocolate.  Spread over the crust. 

Mix the caramel ice cream topping 1 tsp. flour, and the pecans.  Drop by spoonfuls onto chocolate layer.  Top with the rest of the batter.

Place springform pan on a large baking pan.  Add 1 inch of hot water to the large pan.

Bake at 325 for 1 hour and 15 minutes to 1 ½ hours until set.  Remove springform pan from water bath and cool on a rack for 10 minutes.  Refrigerate over night. 

For the ganache place chocolate chips in a bowl.  In a saucepan bring the cream to a boil and pour over the chocolate chips.  Mix quickly so the chips melt.  Pour over the top of the cheesecake.  Don’t worry if it drips over the side.  It makes it pretty.

Garnish with pecans and caramel topping if you want.  I think more caramel is never amiss.  Chill until ready to serve.

Caramel Ice Cream Topping

½ cup butter
1 cup brown sugar
2/3 cup heavy whipping cream
1 tsp. vanilla extract

In a small saucepan melt the butter.  Add the brown sugar and whisk until combined and thickened.  (About 2 minutes.)  Whisk in the whipping cream for another 2 minutes.  Mix in the vanilla until combined.  Cool.

Healthier Chocolate Chip Muffins

Adapted from Nigella Lawson’s recipe on foodnetwork

Chocolate Chip Muffins

1 ¾ cups flour
2 tsp. baking powder
½ tsp. baking soda
2 Tbsp. cocoa powder
¾ cup sugar
¾ cup chocolate chips plus ¼ cup for sprinkling on top
1 cup milk
1/3 cup plus 2 tsp. applesauce
1 egg
1 tsp. vanilla extract

Preheat oven to 400 degrees and prepare muffin tin.

Combine dry ingredients and the wet separately.  Then mix them together and add the chocolate chips.  Spoon into muffin tins and sprinkle the ¼ cup chocolate chips on top of that.  Bake for 20 minutes until a toothpick comes out clean.

Tuesday, March 15, 2011

Vanilla Sauce

Got this recipe from an old roommate from college.  She said to put it on pancakes, but we like to just dip apples into it.

Vanilla Sauce

3 cubes real butter
3 cups white sugar
1 can evaporated milk
1 tsp. vanilla

Melt butter in a saucepan without boiling it.  Add sugar and bring to a slight boil, just enough to dissolve the sugar.  Remove from heat and add evaporated milk and vanilla.  Then stir it all together.  Chill in fridge.  I guess its good warm on ice cream, but we haven't tried that yet.

Chocolate Mousse

We have been trying different mousse recipes for a long time and I think I have it perfected.  This was so good.  Sorry, about the horrible picture.  I was in a hurry... in a hurry to eat it. :)

Chocolate Mousse-
2 cups heavy whipping cream (or you could use 3 cups whipped topping but it won't be as good)
1 package instant chocolate pudding mix (the small ones)
1/2 cup hot fudge ice cream topping (you can buy it or use the recipe a the bottom.)
2 cups cold milk

Place milk, whipping cream, and chocolate pudding in a bowl and mix until fluffy and smooth.  Is that a contradiction?  It will look like fluffy pudding.  Then slowly whisk in 1/2 cup hot fudge topping.

Then chill until ready to serve.

Hot Fudge Sauce-
1 cup milk chocolate chips
1 can of evaporated milk
1 stick of butter (1/2 cup)
1 1/2 tsp. pure vanilla extract

Place all ingredients except vanilla in a small saucepan and stir well until it is smooth and creamy and thickens a bit.  Add vanilla extract and then chill in the fridge.