In this time of madness...
I made a cheesecake. Not just any cheesecake, but MY cheesecake. I have had this idea in my head for a while now and I just never really got around to making it until now. I used a combination of butterscotch and dark chocolate for a decadent flavor combination that is mouthwatering and delicious. It pairs well with the tartness of the filling and the sweetness of the cookie crust.
I should make cheesecake a little more often.
This is another short and sweet blog because I have a lot to say in a different post that I am not ready to discuss, so please enjoy this cheesecake!
Enjoy, my foodie friends.
I wanted to make a no-bake cheesecake...
... that tasted like S'mores. So what I did was exactly that! This was a joy to make and this can be had all year round and it is easy as... well... pie! While I don't have some amazing story that comes with it, I thought I would at least give you a quick recipe so that, again, you knew I hadn't forgotten about you all. I made this pie back when the summer was just about to start and I had wanted to make some stuff ahead for the blog and just never got around to posting it until I remembered it was in my folder. I bought a bag of those giant s'more marshmallows and they are what actually inspired the whole blog to begin with.
I even decided to roast the marshmallows to give it that toasty flavor and it was definitely the right call. It definitely tasted like a no-bake cheesecake and s'more's combined, and it was a delight to eat.
And that is it.
This has a nice smokey flavor to it and it tastes nice and tangy from the cream cheese. Additionally, you could add flakes of salt but I don't think it needs it, as the acidity in the cheese does cut through the sweetness, as well as that pungent flavor of the dark chocolate as opposed to milk chocolate so it isn't overly sweet. You do not need to add vanilla since it is already in the marshmallows.
I hope you enjoy! I know this is another quickie! As always, happy eating, happy belly.
This recipe is in collaboration with Capt'n Kenny's Fresh
- In a your mixing bowl, mash your bananas as mashed as you can get them.
- Add your cream cheese or Neufchatel on top of that, as well as vanilla and salt(Optional) and mix well, scraping the sides as necessary for an even mix
- Fold in whipped cream with the spatula, moving through the middle and stirring gently from the sides
- Fold in chocolate
- Optional - Pipe into individual servings if you don't want to leave it in the mixing bowl
- Cover and leave in the fridge for an hour (if you are impatient), but for best results, leave it overnight so the banana flavor can intensify
Prep time: 10-15 min
Calories(Cream Cheese): 330-440
Yield: 6-8 servings
Chill time: 1-24 hour(s)
Speaking of Bananas!
You could end up with a gratitude gift of one of my favorites out of this collection, the banana measuring spoons that are both metric and standard, as well as in braille. These wonderful tools are for a good cause, helping kids of all sorts to develop a love for cooking as well as adults who happen to like cuteness such as these.
I am looking forward to testing these babies out, and you will help make that happen.
Be sure to check them out at their Kickstarter Campaign!
This was a new experience for me in general... Not just the fact that I get to make Italian donuts, but the fact that I had never fried a donut in my life. I worked in a department store bakery where the donuts were frozen and had to go into the ovens at night to get packaged for mornings so people could grab their breakfast and go... Furthermore, rum soaked raisins? I had never gotten to make those before either and I will tell you how to do that too. My grandmother actually gave me an entire, unopened fifth of rum to play with, but otherwise, the booze is the only expensive part and it's optional to put the raisins in anyways. I suggest you do it just for the experience, however, as the flavors somehow work.
The making of the donut pastry itself was easy peasy and didn't take much ingredients at all. The best thing about it was the smell of the lemon zest, which definitely added a certain amount of freshness to the experience. I initially thought that the rum raisins would be weird in there after tasting one, but it actually worked really well with that citrus. All in all, I was glad to have been able to have this experience and I think I will definitely be making these again!
- If using regular yeast, put into the water to activate, if not, you can add it directly to the mixture.
- Mix the flour, salt, and sugar... Then add the water and yeast and mix until forming a sticky dough
- Fold in the Rum soaked raisins
- Let your dough rise until doubled
- Heat oil in a deep pan (enough for deep fry), or in a deep fryer.
- Test the oil with a tiny piece of dough, if it gives off the right amount of bubble, you're good to go.
- Rub oil over your hands to prevent sticking, then form dough into small rings.
- Fry two to three at a time, make sure to keep them from sticking together...
- Flip halfway through for even browning
- Drain well on paper towels
- While still hot, coat with sugar OR dust with sugar/powdered sugar
- Serve while still hot for best experience
If you have a request recipe, please do let me know! I had a blast! I hope you enjoy this as much as I did.
Happy Eating, foodie friends!
Easy Mousse w/Variations
Add instead of chocolate
- Peanut Butter - Mix 1/2 cup peanut butter with 1/4-1/2 cup confectioner's sugar, and 2-4 TBPS milk to thin
- Berries or Fruits - chop 1/2-1 cup berries/fruit and mash with 2 TBSP granulated sugar, let sit until it makes it's own juice. Either strain for no fruit mush or keep the mush in for texture
- Vanilla or Other Candies - Melt about 1/3-1/2 cup of vanilla or candies
These are various recipes that either I created, or I found and adjusted to what I thought would be awesome or even healthier.
Poor Man's Meal