Tag Archives: cookies

Holiday baking begins

Posted on by
Reply

Thursday night, I decided to make a cheesecake to bring in to work. It was the holiday luncheon day, and people were bringing in desserts to pass.

This is the recipe that my mom has used for my entire life. It has a sour cream topping, and it is most decidedly not New York style. It’s meant to be made in a store-bought graham cracker crust. I have adapted the recipe to make in a springform pan, but as I don’t currently have one (and didn’t feel like going and getting one), I just made the regular recipe.

cheesecake slice

Instructions:

Beat–

  • 8 oz. cream cheese
  • 1/2 c. sugar
  • 1 T lemon juice
  • 1/2 tsp vanilla
  • dash salt
  • 2 eggs (add one at a time)

Pour into crust. Bake 25-30 minutes at 350

Mix topping–

  • 1 c. sour cream
  • 2 T sugar
  • 1/2 tsp vanilla

Pour and spread over cheesecake. Bake an additional 10 minutes. Let cool two hours and chill.

I find this recipe to be tasty on its own, but it’s also very good topped with fruit. (raspberries are my choice)

Since we had a snow day, I sent the cheesecake in with Rand…they got sent home at 10, but at least one person got a slice! I had a piece today, and I’m happy with the way it turned out. Rand had some too, but he prefers NY style cheesecake.

Here’s the half of the cheesecake that remains. Someone appears to have carved their name into it with a fork…not sure what that’s about!

cheesecake

I just mixed up the dough for the best ginger cookies evah, so I’ll be baking those later (will post photos, and recipe). I’ve got lots of plans…let’s see how it goes. 😉

Best. Cookies. Ever.

Posted on by
2

I’m reposting this for the benefit of both Debbie and my blogging-by-mail swap partner.

Chocolate Chip Cookies
(from the NY Times…you have to be a member)

cookies

Here’s the full recipe:

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

I used Ghirardelli baking chips, which I got at Wegmans. I also made much smaller cookies than the recipe says to make, so the baking time was cut down to about 12 minutes.

Blogged with the Flock Browser

Tags: , , , ,