Sopapilla Cheesecake & Some Big Changes!!

Do you guys ever get to where you feel like everything in your life needs a little change? Maybe it’s just me. Perhaps, since I’m inching closer to the big 3.0., I’m going through a mid-midlife crisis. But I’ve been feeling like everything needs a good updating!!

First, I started on my house. The before color was just coming in on me. So lighter and brighter we go, not to mention, a whole lot less country then before.

So, I’m not done yet. Still need to get some valances, pictures, and a few little space fillers, but it’s a good start!!

Here is the inspiration behind my remodel. I still have yet to find an old door that I love, but that will be an addition to.

So far though, I’m loving how it’s turning out. A little masculine, a little feminine, a touch of shabby chic, and completely my style 🙂

Recipe Snobs

More changes to come. You might be noticing my new watermarks on my photography. Yes, we are changing the name of my blog. Finally!! Been wanting to do this F.O.R.E.V.E.R!! But I’m horrible with the techie computer side of things, so haven’t been able to. But we are going to be migrating from “Food Snots” to “Recipe Snobs” this week. I know there was a lot of you that have expressed attachment to the old name, and me as well, will be a little sad to see it go. But I feel we were able to keep the same feel and humor with the new name, so I’m hopeful that everyone will stay with me despite the change. I have already started moving stuff, but the one thing that wont transfer to a new name is the Facebook Page for my blog. You’ll have to go and like this page separately (click here to do so). In a way, I feel like I’m starting from square one all over again, which is a bit discouraging, and worrisome thinking that there may be a lot of people that don’t make the change with me. But I just need to keep looking at the positives, and in the long run, I’m hoping this will be a necessary change that will benefit my blog later.

Just one last thing that I want to sharing from my world here in The Valley of the Sun, aka Phoenix Arizona. We have been having an amazing monsoon season!!

I love love love monsoon season. We actually get to experience weather!! Don’t get me wrong. I love the three hundred and sixty odd day of sun we get a year, but it’s nice for a change sometimes 🙂 I took these pictures right before a big thunder storm hit and before I had to save my camera from the dust and retreat indoors to watch with fascinations. Brings to mind one of my most favorite saying, “God must be a painter.”

Oh and I almost forgot!! The giveaway is open till Friday! Click here to Enter!!

Sopapilla Cheesecake

     2 cans crescent seamless dough sheet
     2 (8 ounce) packages cream cheese, softened
     1 cup + 3 tablespoons granulated sugar, divided
     1 teaspoon vanilla extract
     1/4 cup butter, melted
     Cinnamon, as per taste

Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, 1 cup sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and remaining sugar. Bake at 350 degrees for 20 to 30 minutes. Let cool on cooling rack for 10 minutes. Serve warm. Refrigerate any leftovers.

Recipe altered from myellowumbrella.blogspot.com. Pallet idea from www.homedit.com. Vintage door shelving from bulbtoblossom.com

Chocolate Cheesecake Cake

I hope everyone had an great weekend, and all the amazing dad’s out there had a awesome Father’s Day!!

This is what I made for yesterday. It’s chocolate cheesecake, sandwiched between moist decadent chocolate cake, and frosted with even more chocolate. Probably more of a girls dessert, being that it’s chocolate, on chocolate, with yet even more chocolate!! But my hubby love’s cake, so it was a good compromise 🙂 Seriously, if you are in need of a chocolate fix, this is the fabulous! Enjoy!!

Printable Recipe

Chocolate Cheesecake
     5 ounces bittersweet chocolate (70% cocoa), chopped
     Two 8-ounce packages cream cheese, at room temperature
     1/2 cup + 3 tablespoons granulated white sugar
     2 tablespoons unsweetened cocoa powder
     2 large eggs

Chocolate Cake
     1 3/4 cups all-purpose flour
     1 1/2 cups granulated white sugar
     2/3 cup unsweetened cocoa powder (not Dutch process)
     1 1/2 teaspoons baking soda
     1/2 teaspoon baking powder
     1/2 teaspoon salt
     1 teaspoon instant espresso powder
     3 large eggs, at room temperature
     1 1/4 cups 2% milk, divided
     3/4 cup unsalted butter, at room temperature
     1 teaspoon vanilla extract

Chocolate Sour Cream Frosting
     2 cups semisweet chocolate chips
     1/2 cup (1 stick) unsalted butter, at room temperature
     1 cup sour cream
     2 tablespoons light (white or golden) corn syrup

Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the side of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan). Place chocolate in a medium glass bowl. Melt in the microwave in 30 second bursts until the chocolate is melted and smooth, stirring after each burst. Set the chocolate aside and let it cool off until it is lukewarm but still pourable. In a large bowl, use an electric mixer to mis the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and cocoa powder and blend until incorporated, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Mix in the lukewarm chocolate. Mix until smooth. The batter will be very thick- scrape it into the prepared pan and smooth the top. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for about 35 to 45 minutes. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the refrigerator and let the cheesecake cool completely overnight.

Prepare the cake layers: Preheat oven to 350 degrees F. Grease the flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add espresso powder, eggs, 1/4 cup of milk, butter and vanilla to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape side and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Add the remaining milk and beat on low speed for 15 to 30 seconds, until just blended. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 seconds, until just blended. Spread the batter evenly into prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

Prepare the frosting: In a large microwave-safe bowl, combine the chocolate chips and butter. Microwave 1 to 2 minutes, stopping every 30 seconds to stir, until melted and smooth. Whisk the sour cream and corn syrup into the chocolate mixture until smooth. Cover and refrigerate for at least 30 minutes or until firm enough to spread.

Assemble the cake!! Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the fridge, take off the side of the pan, and slide a knife until the parchment to remove the cheesecake from the pan. Peel off the parchment. Place the cheesecake layer on top of the first cake layer. If the cheesecake layer turns out to be slightly larger round then your cake,  gently shave off some of the exterior of the cheesecake (with a sharp knife) to get it to the same size as your cake layers. Place the 2nd cake layer on top of the cheesecake.

Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any crumbs floating around in the final frosting layer. Decorate, as desired. Refrigerate until ready to serve. Refrigerate any leftovers.

Yield: 12 to 14 servings

http://www.FoodSnots.com

Printable Recipe

Recipe from www.recipegirl.com.

Cherry Fudge Brownie Cheesecake

Wow!! This week is crazy eventful! We have Valentine’s Day the 14th, my blogs 1st birthday the 16th, and then my anniversary is the 19th. So to celebrate I think this week is going to be dessert week!!

To kick off a week of straight sweets I thought I would post this amazing first! I don’t know why I’ve gotten bitten by the chocolate and cherry bug this V-day, but every chocolate/cherry recipe I see perks my attention and makes me think, “Ew, I wanna make that!!”

Maybe it’s the deep brown and bright red colors that I’m drawn to so much, cause I think the combination is completely gorgeous!! Not to mention delish! But when I read through this recipe and saw that it includes a box of brownie mix instead of cocoa powder, I was like, “Wow!! Now that has got to be good!”

I actually had to doctor the original recipe a bunch cause in the instructions it asked for things that weren’t even included in the ingredients list. So I went ahead and added them in my own quantity and it turned out great. So creamy and the crust, although you can’t really tell from the picture, give the perfect firm contrast to the the cheesecake and cherry filling. And yes, you definitely still get the subtle taste of the brownie mix. Not so much that it overwhelms that cheesecake flavor, but just enough that compliments the other flavors. It’s truely amazing!! Enjoy!

Cherry Fudge Brownie Cheesecake
     1 box (about 1 lb 3 oz) fudge brownie mix
     3/4 cup all-purpose flour
     1/3 cup butter or margarine, melted
     2 packages (8 ounces each) cream cheese, softened
     1 1/2 cups heavy cream
     1/4 cup chocolate syrup
     2 tablespoons water
     1 can (21 ounces) cherry pie filling

Stir together 3/4 cup of the dry brownie mix, flour and melted butter.

Press mix into bottom of an ungreased 9″ springform pan.

Should look something like this.

In a large mixing bowl beat cream cheese on medium speed for about 2 minutes, scraping down bowl frequently, until smooth.

Add remaining brownie mix and heavy cream.

Beat on medium speed until just combined.

Add chocolate syrup and water. Beat on low until mostly incorporated, scrape down sides of bowl, and then beat on medium speed until smooth (about 1 minute).

Scoop over crust and spread until level.

Place spring form pan over a cookie sheet and bake at 350 degrees F for 45 to 50 minutes or until set. Let cheesecake cool for 20 minutes. Then run a sharp knife or metal icing spatula between the side of the cheesecake and the pan. This step is to loosen the cheesecake away from the pan and to preventing cracking. Top with pie filling, cover, and refrigerate overnight (or for about 6-8 hours until chilled threw out). Before un-molding, run a knife or spatula along sides of cheesecake again. Refrigerate any leftovers.

Printable Recipe

Recipe altered from Betty Crockers recipe.

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Cream Cheese Flan



Time for some more desserts!! I want to put this recipe up really quick before we get into cookies, fudges, and bars for your holiday Christmas plates. I made this recipe as a Thanksgiving dessert because: 1) It is gluten free, so my mother-in-law can have it. 2) One of my sister-in-laws is from Brazil. And 3) I freakin love flan 😉 So if I can find any excuse to make it, I will.

This recipe is a little different then traditional flan though. It’s almost like cheesecake and flan put together, and honestly, I thought the texture was so much better then regular flans. More creamy and custard like, instead of being so spongy. So amazing!! Enjoy!


Cream Cheese Flan
     2 cups sugar, divided
     1 can (12 ounces) evaporated milk
     1 package (8 ounces) cream cheese, cubed, softened
     5 eggs
     1 teaspoon vanilla
     Dash salt
     Berries as desired

Heat oven to 350 degrees.

Cook 1 cup sugar in small saucepan on medium heat until sugar is melted and deep golden brown, stirring constantly.

Pour into 9-inch round pan; tilt pan to cover bottom with syrup.

Blend milk and cream cheese in blender until smooth. Add remaining sugar, eggs, vanilla and salt; blend just until smooth.

Pour over syrup in pan. Place filled pan in larger pan; add enough hot water to larger pan to come halfway up side of smaller pan.

Bake 50 minutes to 1 hour or until knife inserted near center comes out clean. Cool slightly. Carefully remove flan from water. Cool completely on wire rack. Refrigerate several hours or until chilled. Unmold onto plate just before serving. Makes: 8 Servings.

Printable Recipe

Recipe from Philadelphia Cheesecakes, Cakes, Cookies & Pies, Entrees & Sides

Layered Turtle Cheesecake

Back to the daily grind. Don’t know about anyone else, but man did that holiday weekend ever fly by. It was really fun though.

I love any time that I get extra time with my hubby, and this year was the first year he tried to run the Turkey Trot with me. He only mad it through 3 of the 6.2 miles, but I love that he tried to share a love of mine.

Me on the other hand, well, not to brag but… I finished my run at 56 minutes and 43 seconds. Which is a new personal best for me. Almost 9 minute miles the whole way. Not gonna lie, I was pretty happy about that.

And another historical event, I made my first turkey!! Yeah, hum, this was an adventure. Here I was looking down at this things thinking, “Ok, now what???” Ha!! So I call my mom who was elk hunting, hence why I got assigned the turkey. So I got instructions on how to pull the neck out of the butt and the giblet bag out of the neck. Was expecting that to be the other way around, but whatever. I’m easy going so, moving on. Then time to separate the skin from the breast and stuff it with herbed butter. Wow!! Who new being a cook could be such a dirty job.

And then there was this weird plastic thing holding the drumsticks together. For 10 minutes I went back and forth, “Do I leave this on? Do I cut this off?” My first conclusion was, “This is to hold the bird together so I could easily put it in the pan. So now that it’s in the pan, I cut it off. Right?” But then when I actually tried to cut it off, it was really well put on there. Which made trying to get it off really difficult. So I finally decided that it was suppose to stay on. Can anyone answer this for me? Are you suppose to keep it on or take it off?

So, that was my Thanksgiving in a nutshell. That and this amazing cheesecake. I know everyone is so sick of gorging, but, desserts are my thing. Scrumptious dinners are soon to be on the way, but to hold you over, here you go.

I know I say this a lot, but this cheesecake is a 10!! Love all the textures and layers. The perfect combination of cheesecake, pecans, caramel, and chocolate. Actually, I wish I had some leftovers to refresh my memory (or to give myself another excuse to have another piece :). Seriously, this is just flat out amazing! Enjoy!!


Layered Turtle Cheesecake
     1 cup all-purpose flour
     1/3 cup packed brown sugar
     1/4 cup finely chopped pecans
     6 tablespoons cold butter, chopped

Filling
     4 packages (8 ounces each) cream cheese, softened
     1 cup sugar
     1/3 cup packed brown sugar
     1/4 cup plus 1 teaspoon all-purpase flour, divided
     2 tablespoons heavy whipping cream
     1 1/2 teaspoons vanilla extract
     4 eggs, lightly beaten
     1/2 cup milk chocolate chips, melted and cooled
     1/4 cup caramel ice cream topping
     1/3 cup chopped pecans

Ganache
     1/2 cup milk chocolate chips
     1/4 cup heavy whipping cream
     2 tablespoons chopped pecans

Optional Garnish
     Pecan halves
     Additional caramel ice cream topping

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a small bowl, combine the flour, brown sugar and pecans.

Cut in butter until crumbly.

Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325 degrees for 12-15 minutes or until set. Cool on a wire rack.

In a large bowl, beat cream cheese and sugars until smooth.

Beat in 1/4 cup flour, cream and vanilla.

Add eggs.

Beat on low speed just until combined.

Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust.

Combine caramel topping and remaining flour; stir in pecans.

Drop by tablespoonfuls over chocolate batter.

Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325 degrees for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally.

Spread over cheesecake. Sprinkle with chopped pecans.

Refrigerate until set. Remove sides of pan. Garnish with pecan halves and additional caramel topping if desired.

Printable Recipe

Recipe from Taste of Home Fall Baking.

Pumpkin Walnut Cheesecake



Off vacation and back to business!! I made this right before I left and was holding on to the recipe so I would have something to post when I got back. But I can’t stand it anymore, I gotta post this recipe a day early. This cheesecake is awesome!! Creamier then a pumpkin pie, and has a nice crunchy surprise from the walnut brown sugar topping. If you like anything pumpkin then you will love this cheesecake. It does take a little longer to prepare and bake, so make sure you have at least 2 hours since baking this is gonna be an hour and a half, but it is so worth the wait. Enjoy!!


Pumpkin Walnut Cheesecake

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons butter, melted

Filling

  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3/4 cup packed dark brown sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/4 cup heavy whipping cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 5 eggs, lightly beaten

Topping

  • 6 tablespoons butter, softened
  • 1 cup packed dark brown sugar
  • 1 cup chopped walnuts

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). securely wrap foil around pan. in a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan.

In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325 degrees for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake.

Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Printable Recipe

Recipe from Taste of Home Fall Baking.

Cookies and Cream Cheesecake Cupcakes

I’m helping out with a friends baby shower today, and I’m in charge of bringing the desserts. Yay! So I wanted to do some kind of cheesecake since I feel like cheesecake is kind of a dressier dessert then say just a normal cupcake. Plus, for some reason I am in a Oreo phase. I’ve been craving them like 24-7. Sad I know, but hey who doesn’t love Oreo’s, right?

I love this recipe. It is actually surprisingly super simple cause you don’t have to cook a crust. I ended up adding 18 chopped Oreo’s instead of 12 cause I felt like 12 just wasn’t enough. You could even do 20 just to give the cheesecake that cookies and cream flavor. So you are going to need to buy two packages of Oreo’s for this recipe. That was one thing I was trying to figure out in the grocery store that was a little frustrating, because trying to count the cookies through the package just wasn’t working. But in a nutshell, these mini cheesecakes taste almost exactly like a cookies and cream milkshake. So yummy! You just need to give it time in the refrigerator to set, so make then the night before. Enjoy!!

Ingredients

  • 42 cream-filled chocolate sandwich cookies, such as Oreos, 30 left whole and 12 coarsely chopped
  • 2 pounds cream cheese, room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • pinch or salt
Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in sour cream and salt.
Stir in chopped cookies by hand. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or up to overnight). Remove from tins just before serving.
Recipe from Martha Stewart’s Cupcakes