A Happy Birthday Cheesecake :)

Hello Sweets,

I hope you all had a fantastic Friday,  It's my birthday today, although it doesn't really feel like it. Actually, this is the first year where I could have probably gone almost all day without hearing much of anything, with the exception of Facebook.  It hasn't really bothered me too much, but I'm not going to lie, there have been a couple of tears, but not because of me turning twenty-nine.  I'm really rather excited, like I always say; "women are like a fine wine, they only get better with age" ;) and I whole heartily believe this, but I think it's because I realize how much my health had really impacted my life.  Every year you grow a little more and learn new things, I always like to look back to when I was younger, and take an enormous amount of pride in how much I have changed for the better!

So what did I do for my birthday you ask?  Well I got all my weekend cleaning out of the way (this screams adult lol), and had a nice quite lunch at home by myself, and then I made myself a delicious cheesecake from an old family recipe, with a couple of "jennifications" of course.  Now as I start writing this post, the cheesecake is cooling in the refrigerator (hardest part of any dessert is the waiting), and by the time I post this, you will see a picture of me enjoying the fruits of my labor as my birthday treat.  I also believe that you truly cannot celebrate your birthday without having either your favorite meal or dessert, so as of right now I have yet to celebrate my birthday, but I will by 10pm.  Okay on to the good stuff, that which we will call the "Happy Birthday Cheesecake", and only because I made it for my birthday lol there is no birthday cake flavors to it :p

Canuckette's Cheesecake 

Ingredients

Crust:

1 1/2C graham cracker crumbs (I used whole then used a food processor)

1/2C Pecans, finely chopped

1/2C Walnuts, finely chopped

1/2Tsp Cinnamon

1/2Tsp Nutmeg

1/3C butter, melted

Filling:

4-8 ounce pkgs of Cream Cheese

1 1/4C Granulated sugar

1/2C Sour Cream

2Tsp Vanilla extract

5 Eggs

Topping:

1/2C Sour Cream

2Tsp Granulated sugar

Optional Garnish: Whip Cream (I opted for my signature Cherry topping)

Directions:

1)  Preheat oven to 475F, place a large pan or oven-safe skillet (that the cheesecake pan will fit inside), filled with about 1/2 inch of water, into the oven while it preheats.  This will be your water bath.

my cheesecakes bath

2)  Combine all the dry ingredients for the crust into a medium bowl, mix in the melted butter.  Press the crumb into a 9" spring form pan that has been lined on the bottom and sides with parchment paper (I don't have a spring form pan, but you can use a regular cake pan or pie tin if you're going to serve directly from it).  Use the bottom of a glass to press the crumb mix flat into the bottom of the pan and about 2/3 up the side.  Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when in the water bath in the oven.  Put the crust in your freezer until your filling is complete.

                      

                                                           

The smell of the graham/nut crust is divine

3)  Using an electric mixer, combine the cream cheese, sugar, sour cream, and vanilla; blending until the ingredients are smooth and creamy.  Be sure, as always, to scrape down the sides of the bowl.  Whisk the eggs in a medium bowl, and then add them to the cream cheese mixture.  Blend the mixture just long enough to integrate the eggs, over mixing will cause the cheesecake to crack

                                   

                                    

All the creamy goodness :)

4)  Remove the crust from the freezer and pour the filling into it.  Carefully place the cheesecake into the preheated water bath.  Bake for 12 minutes at 475F, then turn down the oven to 350F, and bake for 50-60 minutes (it will be down once the top of the cheesecake turns a light brown color).  Remove the cheesecake from the oven to cool.

Mmmm mmm YUM!!

5)  When the cheesecake has cooled, combine the sour cream and sugar for the topping.  Spread the sweetened sour cream over the entire top surface of the cheesecake.  Cover and chill the cheesecake in the refrigerator for at least 4 hours.  Makes about 12 servings.

Now the final wait begins

Once of the hardest parts about making cheesecake is waiting for it to be completely cooled before eating, if you don't let it cool completely it won't set in the middle and will be runny and no one likes a runny cheesecake lol!

So thus ends my birthday baking, :) of course it tastes delicious, I did make it after all lol.  But seriously I think one of the best things you can learn when baking is to bake with confidence, and even when things don't turn up roses, knowing that you gave it your best is really the only thing that matters.  Also trying to determine the point of your mistake, and learning from it, there is never a wrong turn in a recipe only lessons to be learned. 

first piece didn't cut so pretty but it tastes pretty good :)

Now I'm going to enjoy the rest of my piece of birthday cheesecake, I really think they should replace birthday cake with cheesecake, after all it is much more enjoyable :)   Until next time......

mmmm happy birthday to me!!

Stay sweet,

Jennifer xoxoxo

A bid farewell to my 28th year!

Hello Sweets!

I am sure everyone is thinking the same thing, that thankfully tomorrow is Friday, although it may be for various reasons, mine is because it's my birthday!!  Sadly that is the extent of my excitement as this whole week has not been good health wise, I'm just really hoping for a somewhat pain-free day tomorrow as these seem to be harder to come by, actually the more I type the shorter I think this post will be :(

My roomie Tereza and I last year celebrating my twenty eighth and looking great lol

I'm not doing anything for my birthday, literally nothing as everyone is busy, so as long as my arms allow it tomorrow I will be making my absolute favorite dessert, CHEESECAKE!!!  I haven't made one in a couple of years now, and normally I would be 100% confident in making it, but this time I am attempting to duplicate the Cheesecake Factory delight :)  I have been obsessed with cheesecake since I was little, my mom used to make an Upside Down Cherry Cheesecake, and that is where my obsession started.  I'm sure it will turn out well, but as this may be my only celebration for my birthday, I am putting a bit of pressure on myself.  Now as I read as I am writing this, it may seem like I am not happy about my birthday, but I am.  I just can't celebrate like a normal person.  The way my health has been getting worse, I find it harder and harder to enjoy the simple things in life that all of us take for granted, like hanging out with friends, going for dinner, or even enjoying a night of music and dancing.  I cannot wait until I have my surgery (less than five months now :D).  Once I have healed I am going to do all the things I was planning to do the summer I was diagnosed; white water rafting, going to an amusement park, and riding the roller coasters, but most importantly, having my nights out with my girlfriends (I miss laughing and dancing with all my fabulous friends).  So my thirtieth birthday will not be sad, I am going to embrace my thirtieth year like nobody's business!!

I have also been checking out some recipes for my leftover chicken that I still have, to use it in a more imaginative way.  Do you recommend any ways you like to use leftovers?  I think I am leaning towards either chicken pot pie, or maybe a yummy soup (clearly I have some direction lol), mainly because it's getting so cold outside, and I like a hot and hearty meal during the fall/winter months.

Well since my arm, neck, and shoulders are screaming in protest at this point (didn't take very long did it), I am going to bid you farewell until tomorrow, when hopefully I will come back and write a super happy birthday post!  Until next time.........


Stay sweet,



Jennifer xoxoxo

A newbie and a Classic

Hello Sweets,

I don't know about where all of you are, but here in Texas there is a cold front coming and it is chilly, stay inside kind of weather.  The winds are so strong here, that the outdoor fans look like they're on high speed!  Before coming down to Texas, I made sure to pack some new and old recipes to make for my favorite men :), and I completely forgot about the rare and unique recipe that I had stumbled upon.....pecan pie muffins!  I love pecan pie, and just this last summer, Nathan took me to the Fort Worth Stockyards for a day trip/date, and while we were there we went to Riscky's Steakhouse.  We had some delicious steak, the waiter tried to trick us into ordering cow testicles, lol yuck, and for dessert we had the most amazing piece of pecan pie either of us have ever had!

Now I know with that setup, you'd be thinking I'm going to do a pecan pie recipe, but nope not a pie, but muffins!  When I came across the recipe, I thought it was an interesting concept and decided right then and there that I should make this the next time I'm in Texas.  Now Texans love their pecans, any which way they can have them too, so I knew that I had to make sure I brought my A game, and rock out some amazing muffins.  So let's get this recipe in the oven.  It's super simple and very quick to make ;)

Pecan Pie Muffins

Ingredients

1C pecans, chopped

1C brown sugar

1/2C flour

2 eggs

1/2C butter, melted

I'll be writing "keeper" on this recipe card ;)

Directions:

1)  Preheat the oven to 350F.  Combine the first 3 ingredients in a large bowl, make a well in the center of the mixture.

I only had whole pecans, so chop chop chop for me 

so simple it's crazy 

looks almost like instant oatmeal, but much more aromatic

2)  Beat eggs until foamy.  Stir together eggs and butter; add to dry ingredients, stirring until just moistened.

foamy eggs 

now with butter 

smells just like pecan pie, mmmmm!

3)  Place baking cups into muffin pans, or spray with cooking spray if you're out of muffin cups.  Spoon batter into cups, filling them 2/3's full.

Makes a small batch, only 12 :( should have doubled the recipe.

4)  Bake at 350F for 20-25 minutes or until a toothpick comes out clean.  Remove from pans immediately.

Makes your kitchen smell just like pecan pie!

Don't be alarmed when they don't rise, they are short but hearty muffins.  The top will be nice a crispy where the sugar caramelized, and the bottom is soft and sweet.  It passed the Texas men test, not to mention I absolutely love them too, so they are officially part of Canuckette's recipe box!  Hmmm maybe when I get home I'll take a picture of my recipe box and the story about how it all started :)

Well obviously that was the new recipe (I only said it like three times lol), and this oldie but goodie recipe is very simple but always delicious.  Now I have been craving these for almost five months now, lol and I know what you're thinking; "just make them!".  But you need a certain cooking method in order for them to be perfect and living in the city sort of limits you from having a....fire to roast marshmallows!  I have been wanting smores for so long, and since Nathan's family has a fire pit I asked him if we could have some :)  Of course he said yes, he actually thought I was cute when he saw how excited I got over them lol, and the best part of smores is that you can make them anyway you'd like.  It's much different now then when I grew up, they have all different kinds of marshmallows and even multiple types of graham crackers!  You can use different types of chocolate, so use your favorite chocolate bar.  There are unlimited options for them so have fun and get creative.  I have opted to go with the classic plain marshmallows, a Hershey's chocolate bar, and the twist is with the "cinnamon" graham crackers, courtesy of Honey Maid ;)

Super Easy and Delicious Smores

Ingredients

Kraft Jet Puffed marshmallows, as many as you'll need

Hershey's milk chocolate bars

Honey Maid graham crackers (we're using cinnamon)

Directions:

1)  Start a fire, making sure it's contained.  If you're a child, make sure that you have adult supervision.  If you're not lucky enough to have a marshmallow roaster, you can make one out of a coat hanger (just unwind and straighten as much as possible), and burn for a moment to sanitize.  You can also use a stick (just make sure it's not too thick and again burn it for a moment to sanitize).

I'm a child at heart, so Nathan supervised and started the fire

all the fixin's 

2)  Place the marshmallow on the end of the stick and roast it just above the flames.   I personally like mine REALLY cooked, but most people like them a light brown.

waiting is the hardest part

3)  Once you have reached your roasting preference, place a piece of the chocolate on a graham cracker and squish the marshmallow between that and another graham cracker.

haven't had one in years!!!!!

4)  Wait just a second or two as to not burn your mouth, and enjoy!

Lol I look sort of evil, my smore!!

Honestly this was the perfect little mini stay-in date on a chilly night :)  How do you like your smores?  Do you have any secrets or tips?  I would love to hear all about your childhood memories of summer.  And I encourage all of you to go back to your childhood once in awhile, and if you have an indoor fireplace I encourage you to have smores once every couple of months lol!!  Until next time....

Stay sweet,

Jennifer xoxoxo