Cheesecake Factory-style cheesecake

The internet ate my recipe. I’m busy using all the bad words I know right now, but I’ll re-type it up sometime this weekend. #$@&%*!

 

This is essentially this recipe, halved and cooked in the Instapot. Also, noting here that my cheesecakes always crack like a mofo. There are tips and tricks all over the internet about how to prevent that, but to be completely honest I just don’t care all that much.

Cheesecake Factory-style cheesecake
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Cheesecake Factory-style cheesecake
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Crispy Sweet Chicken Roulade

This is heavily adapted from Paula Deen’s Honey and Goat Cheese Chicken

 

 

Crispy Sweet Chicken Roulade
Print Recipe
Servings Prep Time
2-4 15 m
Cook Time
45 m
Servings Prep Time
2-4 15 m
Cook Time
45 m
Crispy Sweet Chicken Roulade
Print Recipe
Servings Prep Time
2-4 15 m
Cook Time
45 m
Servings Prep Time
2-4 15 m
Cook Time
45 m
Ingredients
Servings:
Instructions
  1. Preheat oven to 350°
  2. Pound chicken breasts to app. 1/4" thickness
  3. Spread cream cheese evenly on flattened chicken (you may have some leftover - that's okay! Just save it for something else. Like a bagel. Or whatever.)
  4. Roll chicken so that cream cheese is on the inside
  5. Place in baking dish
  6. Smash crackers, and add paprika and salt (I do this all in a Ziploc. You can do it in a bowl if that's your deal.)
  7. Pour cracker mixture over chicken (if you have enough, you can lift the rolls up and get some coating on the bottom, but it's okay if you don't have enough to do this)
  8. Bake at 350° for 10 minutes
  9. While chicken is baking, melt butter and stir in honey
  10. After 10 minutes, pull chicken out and pour honey butter mixture over the rolls (a lot of it will end up in the bottom of the baking dish - it's all good)
  11. Bake at 350° for another 30-40m (depending on the size of your breasts) (Your chicken breasts.)
  12. Make sure your chicken is cooked through, then dig in and enjoy!
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Basic Butter Pie Crust

You can make this basic crust by hand or in a food processor. The most important tips are to work with butter straight from the fridge, use ice water, and not to overmix – make sure your butter doesn’t melt and you don’t overwork the flour. You can also add flavorings to this crust: I like to substitute rum for some of the water and add a little cinnamon for pecan pie, or add a bit of seasoning if I’m using the crust for a savory pie.

This recipe makes a single crust. For a double crust pie, double the recipe.

Basic Butter Pie Crust
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Servings
1 crust
Servings
1 crust
Basic Butter Pie Crust
Print Recipe
Servings
1 crust
Servings
1 crust
Ingredients
Servings: crust
Instructions
  1. In a food processor, pulse together the flour, any dry flavorings, and butter until the mixture resembles coarse meal. (If working by hand, cut butter into flour, being careful not to warm butter as you work)
  2. Begin adding water 1 Tbsp at a time until dough just comes together, pulsing or mixing as you go. If you are adding liquid for flavor, alternate with the ice water.
  3. Turn out onto plastic wrap and form into a disc. Chill to firm, about 15 minutes.
  4. Roll out with a heavy rolling pin and place in pie dish.
  5. Trim excess.
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Irish Soda Bread

Irish Soda Bread
Print Recipe
Servings Prep Time
1 loaf 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
30-40 minutes
Irish Soda Bread
Print Recipe
Servings Prep Time
1 loaf 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: loaf
Instructions
  1. Preheat oven to 375°
  2. Whisk together the flour, sugar, baking soda, and salt
  3. Add buttermilk and cut in with a fork or pit crust cutter until combined
  4. Tip dough out on to parchment paper lined baking sheet and knead for 30 seconds
  5. Form dough into oval loaf about 8" long
  6. Score a cross into loaf
  7. Bake for 30-40m
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Thumbprint cookies

Thumbprint cookies
Print Recipe
Servings Prep Time
36-48 cookies 15 m
Cook Time Passive Time
8-12 m 30 m
Servings Prep Time
36-48 cookies 15 m
Cook Time Passive Time
8-12 m 30 m
Thumbprint cookies
Print Recipe
Servings Prep Time
36-48 cookies 15 m
Cook Time Passive Time
8-12 m 30 m
Servings Prep Time
36-48 cookies 15 m
Cook Time Passive Time
8-12 m 30 m
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350°F and prepare baking sheet by lining with parchment
  2. Cream together butter and cream cheese
  3. Add sugar to cream cheese mixture and beat until combined
  4. Add vanilla and beat until combined
  5. Gradually add flour and baking soda, mixing well
  6. Chill dough for 30m
  7. Shape chilled dough into balls and place on baking sheet
  8. Make indentation in each ball with the bottom of a spoon or with your thumb
  9. Fill each indentation with the preserves/jam of your choice
  10. Bake for 8-12m at 350°F, until lightly browned
  11. Transfer to cooling rack and allow to cool completely
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Vanilla Ice Cream

Vanilla Ice Cream
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This recipe does not require eggs or cooking. It's not as rich as a custard-based ice cream, but it's a lot less work and pretty damn tasty.
Servings Prep Time
1 qt 5 m
Passive Time
20 m
Servings Prep Time
1 qt 5 m
Passive Time
20 m
Vanilla Ice Cream
Print Recipe
This recipe does not require eggs or cooking. It's not as rich as a custard-based ice cream, but it's a lot less work and pretty damn tasty.
Servings Prep Time
1 qt 5 m
Passive Time
20 m
Servings Prep Time
1 qt 5 m
Passive Time
20 m
Ingredients
Servings: qt
Instructions
  1. Combine cream and milk in large mixing bowl.
  2. Stir in sugar, dissolving as much as possible.
  3. Stir in vanilla. For best taste, add vanilla until mixture tastes right, then add a bit more.
  4. Put mixture in ice cream maker, following manufacturer’s instructions.
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Monkey Bread

Monkey Bread
Print Recipe
(adapted from AllRecipes.com)
Servings Prep Time
1 loaf 45 m
Cook Time Passive Time
25 m 3 hr
Servings Prep Time
1 loaf 45 m
Cook Time Passive Time
25 m 3 hr
Monkey Bread
Print Recipe
(adapted from AllRecipes.com)
Servings Prep Time
1 loaf 45 m
Cook Time Passive Time
25 m 3 hr
Servings Prep Time
1 loaf 45 m
Cook Time Passive Time
25 m 3 hr
Ingredients
dough
topping
Servings: loaf
Instructions
  1. Set bread machine to Dough. Put yeast, flour, cinnamon, salt, sugar, butter, and water in machine in the order recommended by the manufacturer and start cycle.
  2. When dough is complete, turn out onto well-floured board and knead 10-20 times.
  3. Butter bundt pan.
  4. In a small saucepan, melt together butter and brown sugar.
  5. Cut dough into 1″ cubes.
  6. Dredge cubes in butter/sugar mixture (Yes, it’s hot. Be careful.) and drop evenly into prepared bundt pan.
  7. Let rise in covered bundt pan for 20m.
  8. Preheat oven to 375°F and continue to let do rise for another 5 minutes.
  9. Bake at 375°F for 20-25 minutes (until golden brown).
  10. To serve immediately, place a plate over the top of the pan and invert them together. You may need to give the bottom of the pan a thump after you’ve got them flipped.
  11. To serve the next morning, leave in pan and reheat at 375°F for 10-15 minutes (until butter/sugar mixture is gooey again). Serve as directed above.
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Flourless Chocolate Cookies

aka, “Crinkle Cookies”. These are great to make with the egg whites left over from my brownie recipe, and if you have GF person in your house they’ll almost make up for not being able to have tea actual brownies. Almost.

 

 

Flourless Chocolate Cookies
Print Recipe
Servings Prep Time
24 cookies 15 minutes
Cook Time
12 minutes
Servings Prep Time
24 cookies 15 minutes
Cook Time
12 minutes
Flourless Chocolate Cookies
Print Recipe
Servings Prep Time
24 cookies 15 minutes
Cook Time
12 minutes
Servings Prep Time
24 cookies 15 minutes
Cook Time
12 minutes
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 355° F
  2. Line cookie sheet with parchment
  3. In a large bowl, whisk dry ingredients together
  4. Add egg whites and vanilla extract, whisking until fully blended. Dough should be thick but moist (like a very thick cake batter)
  5. Place spoonfuls of dough on prepared cookie sheet, leaving space for cookies to spread
  6. Bake for 12-14 minutes, until tops are glossy and cracked.
  7. Let cool for 5 minutes on sheet, then transfer to cooling rack (I have found this is easiest if I leave the cookies on the parchment, then remove the paper when the cookies are completely cool)
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Three Bean Soup


Three Bean Soup
Print Recipe
Servings Prep Time
10 cups, app. 15 minutes
Cook Time
1-3 hours
Servings Prep Time
10 cups, app. 15 minutes
Cook Time
1-3 hours
Three Bean Soup
Print Recipe
Servings Prep Time
10 cups, app. 15 minutes
Cook Time
1-3 hours
Servings Prep Time
10 cups, app. 15 minutes
Cook Time
1-3 hours
Ingredients
Servings: cups, app.
Instructions
  1. Heat oil in bottom of stock pot
  2. Saute onion until translucent, about 5 min
  3. Add garlic ad saute for 1-2 min more
  4. Add turkey, taco seasoning, salt, and paprika
  5. When turkey is browned, add corn, beans, tomatoes, and 1c of broth
  6. Simmer for at least 1 hour, stirring regularly and adding additional broth as needed
  7. Garnish with sour cream and/or shredded cheese, as desired
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Reunion Tour Dates TBD

Which is my way of saying that despite my best intentions, and despite making and baking like a mofo these past few weeks, I haven’t been blogging. Obviously. I’m not even sure why not? For instance, the bean soup recipe I promised has been drafted and nearly ready to post since mid-April. So, what’s the hold up?

No idea. For now, I think I’m just going to accept that it’s just not going to happen right now. BUT. I do have like 30 recipe tabs open on my phone right now, and I’d love to close them down, so look for a bunch of recipes – probably without either pics or commentary – to be added in the next couple of weeks. I’m also exploring the idea of upping my Instagram presence, so keep an eye on that. (And maybe I’ll do a weekly roundup of those posts? We’ll see.)