Cheesecake w/ Graham Cracker Crust and Stawberry Sauce

So I made a Cheesecake with Homemade Graham Cracker Crust and Strawberry Sauce for my husband's birthday. It was to die for. He told me it was the best thing on earth - so for that high of standards I have to post it.

Graham Cracker Crust

1 1/2 cups Graham Cracker, blended finely in a food processor
1/3 cup butter, melted
1/3 cup sugar

Blend all together and pat into a pie pan/dish. Bake for 8 minutes at 350 degrees and let cool for 1 hour. While it is cooling, make the Cheesecake filling.

Cheesecake

1/3 low fat cream cheese - 4 - 8oz blocks
1/4 cup corn starch
1 2/3 cups sugar
3/4 cup heavy whipping cream
1 tablespoon vanilla
2 eggs

Blend 1 block of the cream cheese, 1/3 cup of sugar and the cornstarch. Beat with a mixer until smooth. Add the rest of the cream cheese blocks and mix until smooth. Add the vanilla and the rest of the vanilla until it is mixed. Add each egg separately, mixing well in between adding each egg. Beat in the heavy cream. Beat until mixed but do not over mix. Add the cheesecake mixture into the cooled graham cracker crust. Bake for exactly 1 hour at 350 degrees.

Strawberry Sauce

1 pkg frozen strawberries, thawed
2 tablespoons sugar

While the cheesecake is baking take a thawed package of strawberries and add to the stove in a small pan at medium high heat. Add the sugar. Stir until bubbling and take off the heat and put in the refrigerator to cool.

Peach French Toast and Tiramisu Layer Cake Review

So the Peach French toast was a total hit! I served it for brunch on Christmas morning and my family expects it each Christmas now. Not only was it healthy but it was to die for!

The Tiramisu Layer Cake was divine as well! It was VERY rich!

Light Peach French Toast

So my next two recipes are for Christmas. I'm bringing the Light Peach French Toast to my parents for Christmas morning brunch and the Tiramisu Layer Cake will be going to our friend's Christmas dinner. I'll post pictures once they've been made {my pictures will replace preview picture}.

Light Peach French Toast

*Start this the night before you plan to serve it, as it must be refrigerated overnight.

1½ hours | 25 min prep

SERVES 8

• 2 (1 lb) bags frozen peach slices (unsweetened, not in syrup)
• 1/2 cup Splenda
• 2 tablespoons cornstarch
• 16 ounces whole grain cinnamon-raisin bread
• 1 1/2 cups Eggbeaters
• 1 1/2 cups skim milk
• 1 tablespoon vanilla extract
• 2 teaspoons cinnamon

1. Combine the frozen peaches, 1/2 cup water, Splenda and cornstarch in a saucepan and cook over low to medium heat, stirring often, until mixture is thickened and bubbly.
2. Lightly coat a 9X13 inch baking dish with cooking spray (Pam).
3. Put half the peach sauce in a storage container and refrigerate it.
4. Cover the bottom of the baking dish with the other half and scatter the bread cubes on top.
5. In a medium bowl, whisk the Egg Beaters, milk, vanilla and cinnamon.
6. Pour the egg mixture over the bread cubes evenly.
7. Tamp down the bread cubes with a spatula to thoroughly soak each piece in the egg mixture.
8. Cover the baking dish with foil and refrigerate overnight.
9. The next morning, slide the dish into a cold oven with the foil on; turn oven on to 350 degrees.
10. After baking for 25 minutes, remove the foil and bake for 20 more minutes.
11. While the casserole is baking. warm up the other half of the peach sauce in the microwave or in a saucepan on the stove.
12. Let the casserole stand for 5 minutes before serving.
13. Top each serving with a generous spoonful of warm peach sauce and serve.

Tiramisu Layer Cake

Tiramisu Layer Cake

Ingredients

Cake:

• 1 (18.25 ounce) package moist white cake mix
• 2 teaspoon instant coffee powder
• 1/4 cup coffee
• 1 tablespoon coffee flavored liqueur.

Filling:

• 2 (8 ounce) container mascarpone cheese
• 1 cup confectioners' sugar
• 4 tablespoons coffee flavored liqueur

FROSTING:

• 2 cups heavy cream
• 1/4 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur

GARNISH:

• 2 tablespoons unsweetened cocoa powder
• 1 (1 ounce) square semisweet chocolate

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide the batter by a third. Pour 1/3 of the batter into a pan and stir instant coffee into remaining batter; pour into remaining two pans.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1 cup confectioners' sugar and 4 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

So I decided to use the rest of these Reese cups I had laying around and use them in a cookie. I just used a Betty Crocker peanut butter cookie mix {it created 12 large cookies}. I pressed a large Reese cup in it AFTER it had cooked, but right after it had been taken out of the oven. Let cool for a few minutes and transfer to a plate and put in the refrigerator.

Julia Child's Quote

Found a quote I really like by Julia Child:
“I wouldn't keep him around long if I didn't feed him well.”


My new goal is to try and photograph all the dishes I make and post on here - hopefully I follow through! {It's definitely easier to cook something if you know what it's supposed to turn out to look like.}

Chicken Parmesan Review and Peanut Butter Pie

The Chicken Parmesan was amazing. {At least my husband gave it 2 thumbs up and said it tasted like Old Spaghetti Factory, but cheaper since we made it at home.} The sauce tasted so much better cooked in an oven with the chicken than if you had cooked it over the stove top by itself {maybe because it had pieces of cheese in it :) }. I used little tenderloin chicken peices because that is what I had on hand. Either way it would be good. It might have been better because you get more of the outside crunch. Another thing I may add is 1/2 cup of Parmesan cheese to the bread crumb mixture. This may give it more flavor and add more crunch {although it was pretty crunchy since I used to the Panko bread crumbs instead of regular... highly recommend using that.}

Peanut Butter Pie

I got this recipe off a website but tweaked it a bit and made it into a pie instead of brownies {since I am more of a pie girl and not a brownie girl ~ But you can layer the filling over brownies instead of a pie crust if you prefer.} I'm also sure you could make this a lightened version, which I have not tried and may have to - substituting the peanut butter for reduced fat and butter for reduced fat margarine and the cream for skim milk or 2%. {I'll let you know how it is since I have all of these ingredients in my pantry/refrigerator}. The first time I made this I used the ingredients listed below... and let me tell you, it was gone in 20 minutes. {I'll post pictures as soon as I make the lightened version}.

Filling
1 1/2 cups powdered sugar
1/2 cup creamy peanut butter
1/4 cup butter, softened
3 tablespoons half and half {or cream, whatever you have on hand}

Glaze
1 ounce semi-sweet chocolate
1 tablespoon butter or margarine

Crust {or you can buy a ready made chocolate graham cracker crust}
1 1/2 cups crushed chocolate graham cracker
1/4 cup sugar
5 tablespoons melted butter {or margarine}

Directions

Crust

1. Slowly add the powdered sugar until incorporated and then add the half in half/cream.
2. Pour into pie crust and smooth out the top.

Glaze

1. In a microwave safe bowl combine the ingredients for the glaze {1 ounce semi-sweet chocolate and 1 tablespoon butter/margarine}.
2. Mix thoroughly.
3. Pour glaze mixture in a zip lock bag.
4. Cut a small hole in the corner {using it as a pastry piper}and use this to create a design on the top {lines/swirls/etc}.
5. Smooth the top and and put in refrigerator covered for at least 1 hour before serving. Let it sit for 5-10 minutes before serving.