Pumpkin Cheesecake

I used to make this in college in the dorm kitchen regularly. I often used 3 pre-baked pie crusts in the little 9" tins, which require much less baking time than a full size cheesecake. I forgot to account for that this time around and overbaked them, but they're still edible.

• pre-made crust(s)
• 1.5 c sugar
• 1/4 c brown sugar
• 4-8oz pkg cream cheese (900 g = 9 mon chou pkgs)
• 3 T flour
• 2 t cinnamon
• 1.25 t ginger
• 1/4 t cloves
• 4 eggs
• 1 can pumpkin puree
• 1 T vanilla

1. Beat sugars with cream cheese until smooth.
2. Add flour and spices and beat.
3. Add eggs, one at a time, beating until smooth.
4. Add in pumpkin and vanilla and mix until incorporated.
5. Pour into crisped crust (1 9" springform or 3 8" tins). Bake at 325F for 1 hour (springform) or 25-35 min for short tins. 
6. Cool gradually to prevent cracking - let heat out of oven slowly, then slowly cool on counter before refrigerating for hours to set. If cracked, cover with whipped cream.

Notes

- European crust (instead of graham cracker crust)

Gan Bian Si Ji Dou

DBD started liking this dish last year. This is my second attempt at making it. Still needs improving, but ok as is.

• vegetable oil
• green beans (400-500 g)
• salt
• 115 g pork
• 1/4 t sichuan peppercorns
• 3 dried chilis
• +3 cloves garlic, minced
• 1 t ginger, minced
• 1 T shaoxing wine
• 1 T soy sauce
• splash dark soy sauce (optional)
• ~1 t sugar

1. Wash beans. Break off rough end. Dry thoroughly.
2. Heat 1 T oil on medium-high in large skillet. Layer beans, without overlap, and fry for 6-8 minutes, flipping every 15-20 seconds. Beans should start to brown and wither. If pan starts to smoke, turn down heat to medium. Move to plate.
3. Add pork and sichuan peppers to empty pan and cook until surface of pork is cooked.
4. Add the chilis, garlic and ginger. Stir until aromatic.
5. Add the beans, and stir for a few seconds.
6. Add the remaining ingredients (wine, soy(s), sugar). Stir until beans absorb sauce, about 1-2 minutes.
7. Salt to taste.

Mini Brownie Cheesecakes

These were easy small servings for a party. Big hit with everyone, but I'd rather just a brownie or just a cheesecake. Would still try again to be sure. Makes 12 muffin size treats. Used Mon Chou cream cheese blocks, 100 g each.

• 
  BROWNIE LAYER
  
• 1/4 c butter (56 g)
• 1/4 c bittersweet chocolate chips (I used semi-sweet and reduced sugar) (1.5 oz)
• 1/2 c sugar (100 g)
• 1 egg
• 1/2 t vanilla
• pinch of salt
• 1/3 c flour
• CHEESECAKE LAYER
• 16 oz/455 g cream cheese, softened to room temp
• 1 egg
• 1/3 c sugar
• 1 t vanilla

1. Melt chocolate and butter in small saucepan, stirring until smooth.
2. Remove from heat and add 1/2 c sugar.
3. Add egg and 1/2 t vanilla. Stir until smooth.
4. Fold in salt and flour.
5. Line muffin tin with paper liners. Divide brownie batter evenly between cups.
6. Bake 350F until brownies are just about set, about 10 min.
7. Beat cream cheese, egg, 1/3 c sugar, and 1 t vanilla until smooth.
8. Spoon over brownie bottoms.
9. Bake 350F until tops appear dry and centers barely jiggle when shaken, about 12-15 min.
10. Let cups cool slowly and completely, about 1 hour at room temp. Chill in fridge to firm up.

Single Layer Cake

A double layer cake leaves too much leftover so I found this recipe for a simple single layer. Made on 6/12 and 6/15. The first time I used fine patentbloem and the second time I used Amerikaanse tarwebloem.

• 
  250 g flour (about 2 c, depending on type)
  
• 1 T baking powder
• 1/4 t salt
• 113 g butter, room temp
• 65 g grapeseed oil
• 215 sugar
• 1 egg + 2 egg whites, room temp
• 1 T vanilla
• 200 ml karnemelk (buttermilk) 

1. Generously butter a 9" cake pan and coat with sugar.
2. Combine flour, baking powder and salt in a small bowl.
3. Beat butter, oil and sugar for 5 min.
4. Beat in eggs one at a time. With the last egg, add the vanilla.
5. Alternate folding flour and buttermilk starting with 1/3 of the flour mixture, then 1/2 of the buttermilk. Only fold until flour is incorporated, and no more!
6. Pour into prepared pan and bake for 45-50 min or until a toothpick comes clean.
7. Let cool for 10-15 min. Flip onto plate to finish cooling.
8. Top with whipped cream and fruit.

• 350 ml slagroom/whipping cream
• pinch salt
• 1/6 c sugar (1/4 c was too sweet)
• 1 t vanilla

Related

• Double Layer Vanilla Cake
• Double Layer Lemon Cake
• Single Layer Lemon Almond Cake

Macaroni and Cheese

I made a Mac and cheese with fancy white cheddar and it was awful. I tried a different recipe using the pre-shredded crappy cheddar at the store. It uses an egg instead of flour as a thickener. I used the herbed breadcrumbs and the kids didn't like it. Ate leftovers for a week.

• 4 c/450 g macaroni
• 6 T butter, divided
• 2 eggs, slightly beaten
• 4 c milk
• 1 generous t dry mustard
• 2 t salt
• pinch of black or cayenne pepper
• 6 c shredded sharp cheddar
• 1/2 c fine bread crumbs (1 c was too much)

1. Preheat oven to 220C/425F. Grease a large casserole dish (~9x13).
2. Cook macaroni just until al dente. Drain well.
3. Melt 3 T butter in pot and add pasta. 
4. Whisk eggs, milk, mustard, salt, and pepper. Add to pasta with cheese. Stir constantly over med-high heat until cheese melts and sauce thickens.
5. Continue cooking, stirring constantly for 5 min or until very thick and creamy.
6. Transfer to prepared dish.
7. Melt 3 T butter in small saucepan and mix with bread crumbs. Sprinkle evenly over top.
8. Bake 10-15 min.

Garlic Fingers with Donair Sauce

I needed a Canadian recipe for an International Festival so found this Nova Scotia snack, that east coasters know about. Easy filler, but better served warm from the oven.

• pizza dough
• garlic powder or minced garlic
• butter
• black pepper
• oregano
• 4 c mozzarella, shredded
• optional: 1 c parmesan, grated
• Sauce
• 1 can sweetened condensed milk (14 oz), 1 T garlic powder, 6 T white vinegar
• 300 g sweetened condensed milk, 1/4 c vinegar, garlic powder to taste (at least 1/4 t)

1. Sauce: Mix all in a closable container. Don't overmix. Just incorporate everything and let it rest. Let it sit in the fridge until ready to use. Mix and use as dip.
2. Fingers: Spread dough in 2 pans. Cover with seasoned garlic-butter mixture. Top with cheese. Bake 425F for 20-25 min or until cheese is melted, bubbly and light brown. Cut into fingers (thin slices)

Nanaimo Bars

I needed a Canadian recipe that I could make ahead of time to feed lots of people. I cut these into 25 squares instead of the recommended 16 and it worked out all right since they're so sweet. Tried 2 different recipes and didn't get to taste them, so made the 1st recipe again the next week but with extra custard powder and less sugar. BDs a fan and potluck attendees gave high praise.

• 1 c butter, softened, divided
• 5 T cocoa powder
• 1/4 sugar (or less if not using graham crackers...compensate for sweetness of Lu Bastogne crackers which are extra sugary)
• 1 3/4 c graham cracker crumbs (couldn't get these so processed Lu Bastogne crackers - almost full box)
• 1 c shredded coconut
• 1/2 c chopped walnuts (or almonds or pecans)
• 3 T heavy cream
• 2 T Bird's custard powder
• 2 c confectioner sugar (used icing sugar, which is not pure)
• 4 squares semisweet baking chocolate (1 full bar of Baker's)
• 2 t butter

1. In double boiler (metal bowl above steaming water), combine 1/2 c butter, cocoa and sugar. Stir occasionally until melted and smooth.
2. Beat in eggs and stir until thick, 2-3 min.
3. Remove from heat and mix in graham cracker crumbs, coconut and nuts. 
4. Press into bottom of parchment lined 8x8" pan.
5. Refrigerate.
6. Beat 1/2 c butter, heavy cream, and custard powder until light and fluffy. Mix in confectioners sugar until smooth. Spread over bottom layer. Refrigerate to set, ideally for a couple hours.
7. Melt chocolate and 2 t butter in double boiler. Spread over chilled custard layer and spread evenly. Refrigerate to set.
8. Score chocolate before cutting all the way through.

Nanaimo Bars II

This recipe tries to improve the good bits and keep the right ratio of layers. A thicker base layer and a more custardy middle layer. Meant for a 9x9" pan.

• 3/4 c butter
• 1/3 c sugar (or less if using substitute crackers)
• 8 T cocoa
• 2 eggs, beaten
• 2 1/4 c graham cracker crumbs
• 2 1/4 c icing sugar
• 1/2 c custard powder
• 2/3 c butter, room temp
• 1 t vanilla
• 2 T whipping cream
• 1 c chocolate chips
• 2 T butter

Carbonara

BDs favorite pasta dish. Couldn't find guanciale in Jumbo (available at AH) so substituted pancetta. Could use more spaghetti/less sauce ratio (XBD agreed). Very easy to put together and beats the weird carbonara sauce that MM gets from the store that is filled with cream and garlic. BDs gave it 5 *s but still only 3 from me (had stomach ache so maybe higher rating next time).

Jun 2024 I've made this 5 times now. The guanciale is easier to cook but DBD prefers pancetta because it's less fatty. One time I had leftover egg yolks so used 2 yolks in place of 1 egg. Increasing to ****, as it's easy to prepare and doesn't hurt my stomach. BDs give it 5 stars which is why I've made it so often for them.

• 
  ~400 g spaghetti (was 350 g/12 oz, 500 g is not saucy enough)
  
• 200 g guanciale (or sub 100 g pancetta with some oil, or full 200 g for extra meaty and salty)
• 4 eggs, beaten
• 100 g pecorino (not padano, not parmesan)
• black pepper

1. Cut the guanciale/pancetta into small pieces. Cook over medium heat for 2-3 minutes. (No oil needed for guanciale because it's so fatty. Some oil for the pancetta though.)
2. Zest the pecorino. Combine with eggs and black pepper. Mix until creamy.
3. Boil the spaghetti in salted water until al dente.
4. Move spaghetti to meat skillet. Cook with the guanciale over high heat until sizzling.
5. Turn OFF the heat. Add in the pecorino mixture, stirring constantly to prevent curdled eggs.
6. If it's too creamy, add some pasta water. If it's too runny, add some more pecorino.
7. Serve on plate/bowl with a side salad.

Sweet Dough Shapes

Used the food processor recipe for sweet dough, using the dough blade. Divided into thirds for 3 people to make cinnamon sugar filled treats of their own choosing. Fun project with kids, rolling pins and pastry cutter.

• 
  ~3 c flour (max 500 g)
• 1 packet yeast
• 220 ml milk
• 1 egg
• pinch salt
• 80 g sugar (1/4 c)
• 60 g butter
• optional: grated rind of half a lemon

1. Put everything but milk in food processor. 
2. Mix at low speed for 10 seconds.
3. Add the milk and mix at low for ~1.5 min. When dough is smooth, place in a warm location to rise. (Add additional flour but do not exceed capacity of processor)
4. After doubled, either shape or punch down and rise again.
5. Divide and shape. Fill with cinnamon-sugar-butter mixture, fruit, or nuts.
6. Let rise ~10-30 min. Coat with egg wash.
7. Bake at 350F/160C until lightly browned.

Related

Cinnamon Buns - also made of Sweet Dough
Animal Bread - dough used to make shapes

GF Peach Almond Cake

Had a gf friend coming so threw this together. Unfortunately, it turned out pretty gross. Not sweet enough, not tender. I had leftovers the next day and the almond was even stronger and covered with powdered sugar it was slightly better (or maybe it's because I was so hungry). Would not recommend.

Source: https://sweetsavoryandsteph.com/light-peach-cake-with-almond-flour/

Angel Food Cupcakes

I've been craving angel food cake for a while but I don't have the pan to cook it (nor a reliable oven). I had a bunch of leftover egg whites from making a double batch of empanadas and found a recipe for angel food cupcakes. However, they turned out terrible. My egg whites might not have been enough or improperly whipped, since it only made 4 cupcakes instead of 6 and they turned out incredibly dense. If I ever have leftover whites again I would still want to give it a another try. I also tried using my new food processor to do the whites. It was quite handy, but it was hard to scrape it all out. So perhaps a hand mixer in a bowl would be a better choice. I also didn't have bleached flour.

• 1/4 c flour, bleached
• 1.5 t cornstarch (to ensure tender crumb)
• 1/8 t salt
• 3 egg whites
• 1/4 t cream of tartar (to stabilize whites)
• 5 T sugar
• 1/2 t vanilla

1. Preheat oven to 350F. Place 6 paper liners in a muffin tin. Do NOT grease.
2. In a medium bowl sift the flour, cornstarch and salt. Sift into another bowl back and forth for a total of 3 siftings. 
3. In a separate bowl, beat egg whites until foamy (~30 sec). Add the cream of tartar and beat until soft peaks form (~2 min). Slowly stream the sugar, 1 T at a time, while beating. The mixture should be bright white and glossy. Add the vanilla and beat to combine.
4. Add the flour mixture to the whites and fold together. 
5. Divide the batter into 6 liners. The filling should go to the top of each liner. 
6. Bake for 17-19 min, until the tops are slightly brown and a toothpick comes out clean
7. Let cool completely in the pan before moving to a wire rack.

Pierogi

I could easily buy White Cheddar and Potato pierogies in the freezer section at my local grocery store in Toronto, but Cheddar is not really a thing in the land of Gouda. So I thought I'd try making this from scratch, but with orange cheddar. DBD liked them a lot. I thought the cheese was overpowering and would reduce the ratio next time.

1/16/25 made 42 pierogi, freezing immediately. Boiled then sauteed with buttered yellow onion. Both kids ate it (along with chicken noodle soup), xbd preferred extra crispy. Had too much filling leftover.

Dough

• 5 c flour
• 1 t sea salt
• 2 eggs
• 1 T butter, softened
• 1 c lukewarm potato water* (may not use all of it)
• 1/2 c milk

Filling

• 2 lb potatoes, Yukon gold (about 5)
• 3 c shredded sharp cheddar (would use less next time)
• optional: 1/2 c milk
• 1 t sea salt
• 1/2 t pepper

1. Leave the peel on the potatoes. Roughly quarter them so they cook faster. Add to pot with enough cold water to cover them. Salt the water. Bring to boil, and cook until fork tender.
2. *Reserve 1 cup of the cooking water (for the dough). Drain and peel the potatoes (they should come right off). Add the cheese, salt and pepper and mash with a fork or potato masher. Add the optional milk to make it creamier. Season to taste.
3. Dough
1. Sift the flour and salt in a large bowl. Make a well in the middle or use a dough hook.
2. Add eggs, then butter and milk, and mix.
3. Gradually add the potato water and mix until dough starts to form. Add enough water until a ball forms and the dough is not sticky.
4. Wrap the ball in plastic wrap and refrigerate for 20 min to rest.
5. Divide dough into 4 pieces, keeping covered to prevent drying out.
6. Divide one piece into 10-12 pieces. Roll to about 1/8-1/6" thick circular shape, about 3" in diameter.
7. Place a heaping tablespoon full of filling in center. Optional: Dab edge with water. Fold in half to seal into half moon shape.
8. Place on lightly greased cookie sheet, keeping covered until ready to boil.
9. Optional: Freeze the uncooked batch to cook later
10. Boil pierogi until they float.
11. Optional: Freeze the boiled batch to reheat later.
12. Optional: Saute chopped onion with butter over medium heat until golden brown. Then add the boiled pierogi until onions are caramelized and pierogi are crispy. Add more butter as needed.
    
    
    

Alice Salad

Alice always makes this salad and sends pictures of it so I finally threw it together with some leftover ingredients. Would be nice on a bed of greens.

• 
  Avocado
  
• Mango
• Shrimp
• Cilantro
• lime juice
• salt

Coconut Buns

This is another great recipe from The Joys of Baking. I use maple syrup instead of the golden syrup called for (not an ingredient available here) in the filling and always skip the sweet wash. It bakes up beautifully and tastes great.  

9/13/22

9/15/22
5/16/23 Egg white wash (looks better with whole egg)
1/29/24 Forgot the maple syrup in the filling until over halfway through stuffing. Added a squeeze to remainder of filling and they all still tasted good. Also ran out of coconut oil so substituted butter for greasing the pan and sunflower oil in the bread.