I invented a new cheesecake, inspired by GregDarcy and Pixie! PB&J Cheesecake I was reading Greg's cheesecake recipe where he said "biscuit crust" while remembering that biscuits are really cookies and having Pixie's Gluten Free Peanut Butter Cookies fresh in my mind. Sooooo...
I used a little over half a recipe of cookie dough, spread it thinly, but pressed firmly, into the pie plate, and baked it for 10-12 min. I should have docked it (poked a fork in it every inch or so) but I did that when it came out a bit puffy and it deflated nicely. When cooled, I spread a thin layer of Grape Jelly on the crust and poured Greg's Excellent Cheesecake into it. Then I used a Baggie with a corner cut out as a piping bag and squeezed jelly into little pockets (the outside dots) and trailed streams across the top.
My guinea pigs (tasters) agree that it tastes just like a PB&J, but with an extra piquancy which I'm sure is the lemon in the Excellent Cheesecake.
Thanks, Greg & Pixie, for the delicious inspiration! I recommend both the cookies and cheesecake and my PB&J Cheesecake, too!
p.s. Be sure to make cookies out of the remaining dough pps the pic was taken after it had been in the fridge overnite, the jelly weeped a little, but it was still great for breakfast!
Great job. You inspire me to make this again. What a shame it is a fast day today.
Actually when I said biscuit (cookie to you!) crust, i never thought of using biscuit dough. I crumble some plain sweet biscuits. I mix in melted butter to make the base. It sets firm in the fridge. Types I use are Morning Coffee (not coffee flavoured), Milk Arrowroot, Marie or Granita depending on what's in the cupboard. I think Graham Crackers are an American equivalent. Following on from your idea, I think a shortbread dough would be an interesting base.
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Post by wOMantraNOM on Jul 24, 2015 19:36:15 GMT -6
Thanks GregDarcy! The ordinary crust here is the graham cracker/butter one. I guess I could have crumbled Pixie's cookies like that, but I wanted more peanut and less butter. One of my tasters (and me) especially liked how the thin crust is still crispy, but not crumbly. Let us know if you do the shortbread!
Next time, I'll make a completely Valer PB&J Cheesecake - I'll use Peach Freezer Jam instead of store brand grape jelly because I got that recipe from wapatango
Last Edit: Jul 27, 2015 13:29:27 GMT -6 by wOMantraNOM
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I invented a new cheesecake, inspired by GregDarcy and Pixie! PB&J Cheesecake I was reading Greg's cheesecake recipe where he said "biscuit crust" while remembering that biscuits are really cookies and having Pixie's Gluten Free Peanut Butter Cookies fresh in my mind. Sooooo...
I used a little over half a recipe of cookie dough, spread it thinly, but pressed firmly, into the pie plate, and baked it for 10-12 min. I should have docked it (poked a fork in it every inch or so) but I did that when it came out a bit puffy and it deflated nicely. When cooled, I spread a thin layer of Grape Jelly on the crust and poured Greg's Excellent Cheesecake into it. Then I used a Baggie with a corner cut out as a piping bag and squeezed jelly into little pockets (the outside dots) and trailed streams across the top.
My guinea pigs (tasters) agree that it tastes just like a PB&J, but with an extra piquancy which I'm sure is the lemon in the Excellent Cheesecake.
Thanks, Greg & Pixie, for the delicious inspiration! I recommend both the cookies and cheesecake and my PB&J Cheesecake, too!
p.s. Be sure to make cookies out of the remaining dough pps the pic was taken after it had been in the fridge overnite, the jelly weeped a little, but it was still great for breakfast!
Great job. You inspire me to make this again. What a shame it is a fast day today.
Actually when I said biscuit (cookie to you!) crust, i never thought of using biscuit dough. I crumble some plain sweet biscuits. I mix in melted butter to make the base. It sets firm in the fridge. Types I use are Morning Coffee (not coffee flavoured), Milk Arrowroot, Marie or Granita depending on what's in the cupboard. I think Graham Crackers are an American equivalent. Following on from your idea, I think a shortbread dough would be an interesting base.
Greg, I made this again for Labor Day barbecue, but the cheesecake stayed softer and didn't set up firmly. Do you think it was because of too little lemon juice? I spilled a bit when adding it. Everyone loved it anyway.
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Post by wOMantraNOM on Feb 24, 2017 15:27:44 GMT -6
GregDarcy, I'm still trying to make the conversion for the lemon juice - how much do you use? My last try was too soft and didn't completely set. Reluctant to try again until I understand - will too much lemon juice make it firmer or softer?
Post by scarreddragon on Feb 26, 2017 8:08:29 GMT -6
Oooohhh I didn't even know a cooking thread existed... shows how little I've gone poking around the forum beyond the dragon park!
Tomorrow I'm making some traditional Japanese dishes for Hina Matsuri (the doll festival) for the first time. Considering that I'm attempting these dishes and taking care of a two month old at the same time, we'll see how successful I really am. Failing and then going to the store and buying the pre-made stuff still counts, right? *sweats*
GCID: scarreddragon // Level 85 // CBC currently Carnival trying for a twin... laissez les bon temps roulez!
Oooohhh I didn't even know a cooking thread existed... shows how little I've gone poking around the forum beyond the dragon park!
Tomorrow I'm making some traditional Japanese dishes for Hina Matsuri (the doll festival) for the first time. Considering that I'm attempting these dishes and taking care of a two month old at the same time, we'll see how successful I really am. Failing and then going to the store and buying the pre-made stuff still counts, right? *sweats*
Sounds very brave! What kinds of dishes are made? I hope they are not too complicated, but I think you will do fine. How many people are you cooking for?
I love the idea of a doll festival, does your two-month-old count as a dolly, too? Do Japanese boys have dolls? It seems like there's a movement here to be more tolerant of boys playing with dolls who are not GI Joe war toys.
gcid: womantrarae / team: Iron Blossom 🐉🌸🛠🌸🐉 Now offering: Various
Welcome to the Whine Lounge, please whinge creatively and bring cheese. ~featuring "utterly rifted l'aissez faire conversation pit" - happy hours 24/7~
"You see what you want to see. You hear what you want to hear." Rockman, in The Point, by Nilsson
Oooohhh I didn't even know a cooking thread existed... shows how little I've gone poking around the forum beyond the dragon park!
Tomorrow I'm making some traditional Japanese dishes for Hina Matsuri (the doll festival) for the first time. Considering that I'm attempting these dishes and taking care of a two month old at the same time, we'll see how successful I really am. Failing and then going to the store and buying the pre-made stuff still counts, right? *sweats*
Sounds very brave! What kinds of dishes are made? I hope they are not too complicated, but I think you will do fine. How many people are you cooking for?
I love the idea of a doll festival, does your two-month-old count as a dolly, too? Do Japanese boys have dolls? It seems like there's a movement here to be more tolerant of boys playing with dolls who are not GI Joe war toys.
First off is a clear clam soup called ushirojiru. I followed directions, but it didn't have enough flavor... Since I've never actually HAD the soup, I'm not sure if that's just how it was supposed to be, or if I missed a step somewhere! Then there's chirashi sushi, which is raw fish and other stuff over a bed of rice. That at least is super easy, since it's basically just whatever you want as a topping over the rice. It was pretty good! I used the leftover rice to make temari sushi, which are rice with stuff on top squeezed into ball shape. The actual Hina Matsuri is March 3rd, but I made the dishes today since my husband was off work to watch the baby while I cooked (which he kinda did...), and there's just the three of us. Since Friday is the actual festival, I saved the hina arare (sweet rice crackers) and hisa mochi (tri-colored mochi) I bought from the store for then.
March 3rd is Girl's Day, while May 5th is Boy's Day (although it's called Children's Day now, all the actual festival stuff relates to boys). They get Samurai dolls or samurai armor and bow and arrow sets displayed at that time.
None of these dolls you can actually play with though... they're all just for display, and can get SUPER expensive! Usually the grandparent's of the mother buy them for the grandchild, but since my parents aren't Japanese, we'll be getting them for her ourselves. Maybe by next year... have to save up some money first!
GCID: scarreddragon // Level 85 // CBC currently Carnival trying for a twin... laissez les bon temps roulez!
Sounds very brave! What kinds of dishes are made? I hope they are not too complicated, but I think you will do fine. How many people are you cooking for?
I love the idea of a doll festival, does your two-month-old count as a dolly, too? Do Japanese boys have dolls? It seems like there's a movement here to be more tolerant of boys playing with dolls who are not GI Joe war toys.
First off is a clear clam soup called ushirojiru. I followed directions, but it didn't have enough flavor... Since I've never actually HAD the soup, I'm not sure if that's just how it was supposed to be, or if I missed a step somewhere! Then there's chirashi sushi, which is raw fish and other stuff over a bed of rice. That at least is super easy, since it's basically just whatever you want as a topping over the rice. It was pretty good! I used the leftover rice to make temari sushi, which are rice with stuff on top squeezed into ball shape. The actual Hina Matsuri is March 3rd, but I made the dishes today since my husband was off work to watch the baby while I cooked (which he kinda did...), and there's just the three of us. Since Friday is the actual festival, I saved the hina arare (sweet rice crackers) and hisa mochi (tri-colored mochi) I bought from the store for then.
March 3rd is Girl's Day, while May 5th is Boy's Day (although it's called Children's Day now, all the actual festival stuff relates to boys). They get Samurai dolls or samurai armor and bow and arrow sets displayed at that time.
None of these dolls you can actually play with though... they're all just for display, and can get SUPER expensive! Usually the grandparent's of the mother buy them for the grandchild, but since my parents aren't Japanese, we'll be getting them for her ourselves. Maybe by next year... have to save up some money first!
So, these dolls are symbolic of the Samurai virtues in Japanese culture? Does your husband still have his boyhood dolls? Are they just given to young children? The Samurai costumes I've seen are very beautiful and intricate, no wonder the dolls are expensive!
Congratulations on your first Doll Festival meal! I'm sure your husband was pleased that you did it. It's challenging to make traditional 🥘 foods that you've never tasted - it's hard enough to try to duplicate flavors you already know! (I would be tempted to buy a little ushirojiru this week for comparison purposes - maybe you made it perfectly after all! )
I fell in love with condiment called mostarda twenty years ago when a friend brought some from Italy. Then I never could find it here. Just recently I found a recipe for it and, on a hunch, checked on Amazon to see if that brand is available here now. No surprise - Amazon rules! I've spent the $12 + shipping for a jar of the original, my justification for the expense is "comparison purposes" so I'll know how spicy my homemade should be.
gcid: womantrarae / team: Iron Blossom 🐉🌸🛠🌸🐉 Now offering: Various
Welcome to the Whine Lounge, please whinge creatively and bring cheese. ~featuring "utterly rifted l'aissez faire conversation pit" - happy hours 24/7~
"You see what you want to see. You hear what you want to hear." Rockman, in The Point, by Nilsson
First off is a clear clam soup called ushirojiru. I followed directions, but it didn't have enough flavor... Since I've never actually HAD the soup, I'm not sure if that's just how it was supposed to be, or if I missed a step somewhere! Then there's chirashi sushi, which is raw fish and other stuff over a bed of rice. That at least is super easy, since it's basically just whatever you want as a topping over the rice. It was pretty good! I used the leftover rice to make temari sushi, which are rice with stuff on top squeezed into ball shape. The actual Hina Matsuri is March 3rd, but I made the dishes today since my husband was off work to watch the baby while I cooked (which he kinda did...), and there's just the three of us. Since Friday is the actual festival, I saved the hina arare (sweet rice crackers) and hisa mochi (tri-colored mochi) I bought from the store for then.
March 3rd is Girl's Day, while May 5th is Boy's Day (although it's called Children's Day now, all the actual festival stuff relates to boys). They get Samurai dolls or samurai armor and bow and arrow sets displayed at that time.
None of these dolls you can actually play with though... they're all just for display, and can get SUPER expensive! Usually the grandparent's of the mother buy them for the grandchild, but since my parents aren't Japanese, we'll be getting them for her ourselves. Maybe by next year... have to save up some money first!
So, these dolls are symbolic of the Samurai virtues in Japanese culture? Does your husband still have his boyhood dolls? Are they just given to young children? The Samurai costumes I've seen are very beautiful and intricate, no wonder the dolls are expensive!
Congratulations on your first Doll Festival meal! I'm sure your husband was pleased that you did it. It's challenging to make traditional 🥘 foods that you've never tasted - it's hard enough to try to duplicate flavors you already know! (I would be tempted to buy a little ushirojiru this week for comparison purposes - maybe you made it perfectly after all! )
I fell in love with condiment called mostarda twenty years ago when a friend brought some from Italy. Then I never could find it here. Just recently I found a recipe for it and, on a hunch, checked on Amazon to see if that brand is available here now. No surprise - Amazon rules! I've spent the $12 + shipping for a jar of the original, my justification for the expense is "comparison purposes" so I'll know how spicy my homemade should be.
Yeah, I guess that's what they symbolize? Or maybe since the girls display a kind of doll, the boys do too. I'm not sure! I guess if I ever have a boy, I'll figure it out then!
I tried making the chirashizushi and ushirojiru again, this time using a different soup recipe. More flavorful, but ultimately still pretty bland. I think it's just supposed to taste that way!
GCID: scarreddragon // Level 85 // CBC currently Carnival trying for a twin... laissez les bon temps roulez!
GregDarcy, I'm still trying to make the conversion for the lemon juice - how much do you use? My last try was too soft and didn't completely set. Reluctant to try again until I understand - will too much lemon juice make it firmer or softer?
GregDarcy, I'm still trying to make the conversion for the lemon juice - how much do you use? My last try was too soft and didn't completely set. Reluctant to try again until I understand - will too much lemon juice make it firmer or softer?
The recipe I sound many decades ago used a "gill" of lemon juice. This was around 5 fluid ounces on the measuring cup I had at the time, but I notice a conversion page claims 4 Fl oz. This is probably because I was using UK measurements and the converter uses US measures. This is a common problem with cooking measures. They can vary widely from country to country. Especially when you use traditional measures.
So a little over half a cup of lemon juice. Within reason, more is better. The acid in the lemon juice is the setting agent, so if it is not setting, you probably need more. Of course if you use too much the extra liquid will swamp the setting benefit.
Other things I have noticed over the years: Avoid low fat or fat reduced anything in this recipe. If you use low fat cream cheese or condensed milk, it just won't set. Nor will it set if you use orange juice.
Main GCID: GregDarcy Secondary: GregDarcyToo All gems friends spoken for. Happy to accept friends for party hats. I blame Apple's auto incorrect for all my typos. I actively discourage challenges. All challengers are unfriended.
GregDarcy , I'm still trying to make the conversion for the lemon juice - how much do you use? My last try was too soft and didn't completely set. Reluctant to try again until I understand - will too much lemon juice make it firmer or softer?
The recipe I sound many decades ago used a "gill" of lemon juice. This was around 5 fluid ounces on the measuring cup I had at the time, but I notice a conversion page claims 4 Fl oz. This is probably because I was using UK measurements and the converter uses US measures. This is a common problem with cooking measures. They can vary widely from country to country. Especially when you use traditional measures.
So a little over half a cup of lemon juice. Within reason, more is better. The acid in the lemon juice is the setting agent, so if it is not setting, you probably need more. Of course if you use too much the extra liquid will swamp the setting benefit.
Other things I have noticed over the years: Avoid low fat or fat reduced anything in this recipe. If you use low fat cream cheese or condensed milk, it just won't set. Nor will it set if you use orange juice.
Thanks! I'll give it another shot. Everyone loves the lemony-ness. I topped the last, too-soft one with homemade Grapefruit jelly. Yummmmm!
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Post by shanda2lee on Apr 10, 2017 12:56:03 GMT -6
Mmmmmmm I just discovered this thread. I'm not much of a baker but the recipes tempt me to try!!!😋🍴
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We had to open all the windows to get rid of the smell of burning plastic. And all because I forgot to put any water in the bottom. I'm such an idiot sometimes...
We had to open all the windows to get rid of the smell of burning plastic. And all because I forgot to put any water in the bottom. I'm such an idiot sometimes...
Hmmmm have you by any chance had children? Baby brain is my excuse nothing has been the same since I had them and the youngest is now 12. 😏😉
With the demise of game centre I just started in FB to be able to friend people from this forum and join in on the fun. Please message me if you want to send a friend request so I know to watch for you😊, I never check FB otherwise. I'm deleting random requests way too many of those 😮.
We had to open all the windows to get rid of the smell of burning plastic. And all because I forgot to put any water in the bottom. I'm such an idiot sometimes...
Hmmmm have you by any chance had children? Baby brain is my excuse nothing has been the same since I had them and the youngest is now 12. 😏😉
Er... I'm not really old enough to have had any children! I'll just blame exams instead- my head is so full of remembering how the Haber process works and where amylase is produced, there's no room left for common sense.
Hmmmm have you by any chance had children? Baby brain is my excuse nothing has been the same since I had them and the youngest is now 12. 😏😉
Er... I'm not really old enough to have had any children! I'll just blame exams instead- my head is so full of remembering how the Haber process works and where amylase is produced, there's no room left for common sense.
I always loved the sciences except for maybe Physics and that only because of Algebra. With all those facts racing around your brain no wonder you can't focus on the mundane.😉
With the demise of game centre I just started in FB to be able to friend people from this forum and join in on the fun. Please message me if you want to send a friend request so I know to watch for you😊, I never check FB otherwise. I'm deleting random requests way too many of those 😮.
1. In a food processor, blend bananas, cocoa powder, oatmeal and yogurt until smooth.In a separate bowl, add a handful of berries and crush with a fork.
2. To assemble, layer banana mixture into popsicle molds coming halfway to the top. Tap on the counter to ensure this layer is level and with no air bubbles. Layer the berries in each mold then top with remaining yogurt. Then put them in the freezer for at least two hours.
These are good for breakfast on the go, or for a snack in the evening. I like to have one of these in the evening while I'm watching tv.
Blackberry Ice
Ingredients 1/4 cup apple juice 2 tsp unflavored gelatin 1 1/2 cups pureed and sieved blackberries 1/4 cup honey
Soften gelatin in apple juice, heating over low heat to dissolve. Combine gelatin with remaining ingredients. Freeze until slushy, then take from freezer and beat to break up ice crystals. Refreeze until firm. Let stand at room temperature for 10 minutes before serving.
I've made Blackberry Ice several times. And based on my experience, it's good to make this early in the morning and check it every two hours. When you check on it, stir it to break up ice crystals. Because if you don't, this stuff has the tendency to freeze into a petrified block. By the time evening rolls around it should be set up and not require anymore stirring. You can also make this with pears or cantaloupe. One regular sized can of pears should provide about 1 1/2 cup of juice once it's pureed.
I'd also like to add that it takes a lot of blackberries to make this. I use about three cups of fresh blackberries in order to get the required amount of juice.
Last Edit: Jul 13, 2017 13:17:57 GMT -6 by DragonMoonX
We share our physical lives with those in spirit. For life, like love, never dies. Love knows no limits, not even death.
Post by DragonMoonX on May 21, 2020 9:42:17 GMT -6
Since everyone is stuck inside nowadays, I thought I'd dig out some more recipes so you guys can have something new and fun to experiment with. 😊
Potato Soup With Garlic and Herbs
This is a recipe I came up with a couple years ago. It's popular with family and friends, and when I share it on other forums, people really seem to like it. So I thought I'd post it here for everyone to enjoy.
2 tbsp butter 3 cups chicken broth 4 large potatoes, peeled and sliced 3/4 cup milk 1 medium onion, finely chopped 5 cloves of garlic, chopped 2 tbsp thyme (fresh or dried) black pepper The first thing I do is chop the onion and garlic then put it in a pot with some butter. Cook the garlic and onions on medium heat until the onions become translucent. Don't let them brown or it'll taste nasty.
Next, add three cups of chicken broth. I usually peel and slice the potatoes while the onions and garlic are cooking so I can just dump them in the pot at this point. Then add the thyme and pepper to taste. After that put the lid on the pot and let it simmer for about twenty minutes. You'll know it's ready when you poke the potatoes with a fork and they feel soft.
Next, pour the soup through a sieve set over a bowl. Return the liquid to the pot, transfer solids to a blender and puree with 3/4 cup milk added. Then pour the pureed mixture into the pot with the broth and you're done.
It's important to note that, when you're reheating any leftovers, heat the soup on medium temperature and keep stirring because this stuff has the tendency to stick and burn very easily. You can also add more thyme if you want. I tend to add a lot because I like a strong flavor.
--------------------
Maple Brownies With Peanut Butter Frosting
I was experimenting in the kitchen, and when I didn't have the ingredients I needed, I started changing and adding things. The result was delicious.
There is one ingredient that might be hard to find. It's caramel cream cocoa powder. This is a flavored hot cocoa mix available during the holidays. I had some leftover and decided to toss it in. If you don't have that, then regular cocoa powder will do.
1/2 cup sugar 3 tablespoons maple syrup 2 tablespoons caramel cream cocoa powder 3 tablespoons butter, melted 2/3 cup flour 1 egg peanut butter cinnamon
Mix sugar, caramel cream cocoa powder and maple syrup. Stir well, should be wet and sticky when combined. Beat in egg and melted butter. Stir in flour.
Pour into an 8" X 8" lightly greased pan then bake at 325 for 25 minutes.
Remove from oven and let it cool for a couple minutes. Cut into slices and spread peanutbutter on top while still warm. Dust with cinnamon.
Last Edit: May 21, 2020 9:44:08 GMT -6 by DragonMoonX
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I'm such an idiot sometimes...
