Sunday, November 21, 2010
Cupcake obsession
Saturday, November 20, 2010
Oh my heavenly cheese.
I'll make you banana pancakes, pretend like it's the weekend...
Tuesday, November 16, 2010
Not your average chicken noodle soup
For my friends of the gluten free persuasion
Sunday, November 14, 2010
Move over Rachael Ray
Tuesday, November 2, 2010
The Stock Box OR How I Saved $4
I am about to share with you something that may change your life forever. Well, maybe not. But this little tidbit may help you out if you are trying to put good food on the table while working with a tight budget.
Sunday, October 31, 2010
The Great Pumpkin
Wednesday, October 20, 2010
Homemade Pasta Sauce
Jana Banana Fee Fi Fo Fanna....
Tuesday, October 19, 2010
Cold Weather Food
Sunday, October 10, 2010
The Purpose of this Blog
Saturday, October 9, 2010
Molto bene!
The Burque Bunch
Wednesday, September 1, 2010
Garde Manger
Monday, August 2, 2010
Playing Catch-up
Saturday, April 10, 2010
Mmmm. BACON! And Cheesecake too!
Bacon wrapped chicken drumsticks with sweet and spicy pineapple dipping sauce. DE-lish!
Also, I recently revamped a cheesecake recipe that I rather love. My baking and pastry textbook from earlier this semester has the most incredible cheesecake recipe in it. I was thinking the other day about some substition suggestions I had seen for desserts to make them less bad for you. I read somewhere that if you substitue ricotta cheese for half the amount of cream cheese in cheesecake, it cuts the calories in half. Sounds pretty great to me! So I tried it.
I just love my adorable mini springform pans! They make the perfect portion size. One quarter of a cheesecake is just enough that your sweet tooth is satisfied, but you don't overindulge. Anyway, with my cheesecakes oven ready I started to guess at what the finished product would be. I was a little worried that the cheesecake wouldn't be quite as smooth due to the ricotta substitution. Also, I used half and half in my recipe instead of cream, so my batter was a little more runny than usual. After coming out of the oven, I let my cheesecakes cool for 2 hours before topping them with a blackberry/blueberry coulis. Then I let them chill overnight and Voila!
I am glad to say these turned out just as smooth and creamy as any cheesecake I have ever had. Plus they have half the calories. Which, as my adorable roommate stipulated means we can eat twice as much! Everyone wins. :)