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Archive for May, 2014

So this one has a slightly funny start to it.  I had been talking to a girl on Plentyoffish… haha yeah I know bad way to start a post.  Anyway, that didn’t really go anywhere, but during the conversation she mentioned once that she was going to go bake a cinnamon roll cheese cake.  I immediately knew this was something I had to make.  I think I asked her for the recipe but she never responded (see I told you it went nowhere)…  Since she wouldn’t tell me I had to ask my other friend… google.  So this recipe comes from a blog called The Girl Who Ate Everything which I have modified to be ever so slightly healthier. (and I mean ever so slightly).

I was a little nervous when I started this one out as I have never attempted a cheesecake before but cinnamon rolls and cheese cake are two of my favourite deserts so I cannot see how this could turn out bad.

So as Joe would say… LET’S DO THIS!!!!!

 

Ingredients :  Comes in 4 tiers

Cinnamon Roll Batter:

  • 2/3 cup organic white sugar
  • ¼ cup organic unsweetened unsalted butter, at room temperature
  • 1 egg
  • ½ cup whole milk (homogenized)
  • 1 Tablespoon organic vanilla extract
  • 2 cups organic whole wheat flour (here’s the slightly healthier part.)
  • 2 teaspoons organic baking powder
  • 1/2 teaspoon salt

Cheesecake filling:

  • 2 packages (8 oz. each) cream cheese, at room temperature (8 oz comes out to 230 ml, which is roughly one package)
  • 1 cup organic white sugar
  • 1 Tablespoon organic vanilla extract
  • 2 Tablespoons organic whole wheat flour
  • 3 eggs

Cinnamon Filling:

  • 1/3 cup organic  unsweetened unsalted butter, melted (I had to look this up, but this means you measure out 1/3  cup and then melt it. If you remove the comma then you have to measure 1/3 cup of melted butter).
  • 1 cup organic brown sugar
  • 3 Tablespoons organic cinnamon

Cream Cheese Frosting:

  • 3 oz cream cheese, softened ( 3 oz comes out to roughly 90 ml.  I just eye balled it on the package as it was marked in 60 ml blocks.)
  • 1/4 cup (4 tablespoons) organic unsalted unsweeted butter, softened
  • 1 1/2 cups icing sugar
  • 1/2 teaspoon organic vanilla extract
  • 1/8 teaspoon salt

No need to worry, the ingredients are pretty much all listed in the order they go into bowls.  Just a note that you will need to use a fair bit of mixing bowls for this recipe or you can do like I did which is just use two, but keep washing out one as you go.

Preparation :

Cinnamon Roll Batter :

  1. Preheat your oven to 350 F
  2. Mix butter and sugars until light and fluffy.  I had to use a spoon to really squish some of the butter and get it all mixed up properly.
  3. Mix in your egg,  milk and vanilla.
  4. Use your second bowl to swift the flour, baking powder and salt together before adding it into the batter.  As always try to add it in a little at a time.  Eventually it should look like dough.
  5. Split your dough into two equal pieces and set one half aside in the bowl.
  6. Grease a 9 inch spring form pan with some butter and flatten out your dough until it’s covered the whole bottom of the pan.  The dough is pretty sticky so you may want to grease your hands up as well, or just take a slight loss like I did.  I got it spread out and only lost about half a teaspoon.  Note : Just the bottom of the pan, you don’t need to go up the walls or anything like that.  Should be about half to one cm thick.

Now the Cheesecake filling :

  1. Get a third bowl, or clean the second bowl and reuse it.
  2. Beat your cream cheese and sugar together and medium to high speed.  You may want to scrape down some of the filling and mix it a little more as it does tend to fly everywhere when you first start.
  3. Add your three eggs one at a time, mixing the mixture for about a minute after each egg.
  4. Mix in your vanilla and flour
  5. Pour your mixed filling on top of the layer of dough in your spring form pan. You can pretty much scraped all of it out with a spoon or spatula easily.
  6. Wash your bowl or get a new one.

Cinnamon Filling :

  1. Mix the melted butter, cinnamon and brown sugar until well combined.
  2. Grab a teaspoon and drop your filling into the cheesecake batter in your spring form can.  You can pretty much drop it at random, I wouldn’t make the clumps too big but it’s all up to your discretion.  The only rule is to not put any really close to the edge of the pan as some bubbling make occur when it bakes.
  3. Once your are done that, do the exact same thing with the second half of the dough that you set aside earlier.  I would probably try to keep the spoon fulls small in this case as you are trying to cover most of the top of the cheesecake with it.
  4. Once you are done it was suggested to try and use a knife to gently swirl the dough around a little bit.  I was able to spread a very tiny bit of it around, but for the most part it just caused the dough to sink into the filling.  I wasn’t sure if that was ok at the time, but in the end it turned out fine.  So swirl on my wayward son!
  5. Bake for 45 to 55 minutes or until it turns golden brown.  I added 4 minutes overtime cooking as I wasn’t really sure if it was ready (again first time dealing with cheesecake).  If it suggested that if it starts to get too brown you can cover it up with foil for the last 10 minutes… I did not need to do that.

Once it is done you can leave it out to cool for 20 minutes.  After that you need to cover it up and put it in the fridge for 4 hours.  Once that’s done you can take it out till it warms to room temperature.  This is when I decided to make my frosting.

Cream Cheese Frosting :

  1. Mix together your cream cheese, butter, icing sugar, vanilla and salt… so yup, all the ingredients.  It will start out clumpy but if you are diligent and try to squish down some of the clumps you will see that it will eventually mix into a lovely icing consistency.
  2. If you don’t like the consistency you can add 1/4 to 1/2 a teaspoon of milk at a time until it’s how you want it.  If you go too far you can add a little more icing sugar.  But I have to admit, this frosting came out perfect without adding anything at all.
  3. Now you can either grab a spatula and spread the frosting across the top of your cheesecake or what I did was throw all the frosting into a freezer bag and cut a tiny hole in one of the corners.  Zip up the bag and squeeze out any pattern you want.  Once you are done you can put that bag into a second one and freeze what’s left over. (or so I’ve been told at least haha)

 

And Voilà!  You are done.  Your cheesecake should look similar to this :

 

Mmmmmmmmmm

Mmmmmmmmmm

 

Turned out better than I thought!

Turned out better than I thought!

 

Verdict :

The puppy turned out pretty friggin awesome.  The cream cheese icing is deadly and the cinnamon roll and cheesecake are a perfect duo.  The only flaw I saw was that the cheesecake turned out really fluffy, almost dry but not quiet.  I suspect this is because I didn’t trust the bake time and left it in too long.  It’s definitely very minor because I enjoyed every single bite!  The recipe is pretty easy, despite having to wash the bowl over and over.  Very recommended!

Here is a photo of my first slice 🙂

It will make sweet sweet lovin with your tastebuds.

It will make sweet sweet lovin with your tastebuds.

Cinnamon Roll Batter:
  • 2/3 cup white sugar
  • ¼ cup unsalted butter, at room temperature
  • 1 egg
  • ½ cup whole milk
  • 1 Tablespoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Cheesecake filling:
  • 2 packages (8 oz. each) cream cheese, at room temperature
  • 1 cup sugar
  • 1 Tablespoon vanilla extract
  • 2 Tablespoons flour
  • 3 eggs
Cinnamon Filling:
  • 1/3 cup butter, melted
  • 1 cup brown sugar
  • 3 Tablespoons cinnamon
Cream Cheese Frosting:
  • 3 oz cream cheese, softened
  • 1/4 cup (4 tablespoons) butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Read more at http://www.the-girl-who-ate-everything.com/2012/10/cinnamon-roll-cheesecake.html#fPssTbueVklKpc7U

HhhJJheCinnamon Roll Batter:
  • 2/3 cup white sugar
  • ¼ cup unsalted butter, at room temperature
  • 1 egg
  • ½ cup whole milk
  • 1 Tablespoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Cheesecake filling:
  • 2 packages (8 oz. each) cream cheese, at room temperature
  • 1 cup sugar
  • 1 Tablespoon vanilla extract
  • 2 Tablespoons flour
  • 3 eggs
Cinnamon Filling:
  • 1/3 cup butter, melted
  • 1 cup brown sugar
  • 3 Tablespoons cinnamon
Cream Cheese Frosting:
  • 3 oz cream cheese, softened
  • 1/4 cup (4 tablespoons) butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Read more at http://www.the-girl-who-ate-everything.com/2012/10/cinnamon-roll-cheesecake.html#fPssTbueVklKpc7U.99

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Alright, this one has been waiting to be posted forever…

Last November after watching a very amusing bit by John Stewart on the Daily Show about how much of an abomination the deep dish pizza was, I was even more amused when the very next morning when I turned my tv on.  It was still on CBC from the night before and I just happened to turn it on right when a cooking show was doing… you guessed it.   Chicago style deep dish pizza.  Coincidence?  Or were the cosmos telling me I should try and make one.  Well probably A, but I went and made one anyway.

Now I’m just going to go through how to making a pizza all over again.  The process for the dough and the sauce is the same as in my pizza from scratch recipe, found here : https://justeincroyable.wordpress.com/2013/09/14/homemade-pizza-from-scratch/

 

The only thing that changes for these types of pizzas is how you go about making thing.  Essentially you make it backwards.

Steps :

  1. Prepare your dough and sauce and set them aside.
  2. Roll out your dough into two round pizzas like you normally would. (My recipe for dough makes two medium sized pizzas)
  3. Place the dough in spring form cake pans or a pie plate if you don’t have two of those.  Anything that is a deep pan.  Make sure its snug to the sides so that it makes like a big bowl.
  4. Your cheese or cheeses go down on the bottom.  For my pizzas I used a marble cheddar, mozzarella, a tex mex mixtures and some parmesean.  You want a pretty thick layer of cheese, don’t be shy.
  5. On top of the cheese goes a layer of toppings.  Anything you want.  I had prepared some chopped up pork belly and some ground beef plus all my regular veggies : Green Pepper, Red Pepper, Onion, Mushrooms, Carrots.
  6. Once you’ve topped up your pizza you have top up your pan with the sauce.  To note that my recipe above did not make enough sauce for both deep dish pizzas, so I was forced to use a herb and garlic pasta sauce to finish one of my pies.  So I would suggest doubling the recipe as this type of pizza does take a fair bit of sauce.
  7. Place it in the oven at 400 to 450 F for roughly 25 to 40 minutes.  Bake until the crush around the edge is golden brown and the sauce starts to bubble a little bit.

 

Verdict :

I’m not sure I would make a pizza this way all the time, but it’s definitely good and a cool way to switch things up from time to time.  You can actually call it a pizza pie if you cook it this way!  And really it’s no more work than a regular pizza, it’s just inside out.  In retrospect I could have used more cheese… It seemed like a lot but it only ended up being a thin layer.  I think you really need to go nuts if you want a nice gooey cheese layer on the bottom.

 

Anyway, here are the pics!

 

Here is what the slices look like!

Here is what the slices look like!

 

Itsa nice a lookin a pie!

Itsa nice a lookin a pie!

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