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

Canuckette's Pumpkin Cupcake Patch

Hello Sweets!

I hope you all had a fantastic Friday.  I know mine hasn't been the best health wise, but this is nothing new, so I trek through as always :)  Yesterday Nathan and I had a relaxing Texas day, that means we enjoyed each others company, the beautiful weather, finalized our Halloween costumes (yes I will be blogging about my favorite time of year ;)), and then I baked him some yummy pumpkin spice cupcakes.  I spoil this man so much, but it brings me the utmost joy to do so, my runner up would be my cutie nephew Miguel!

This brings a smile to my face, seeing my little burrito enjoying my treats!

Now I have only made this recipe once, and it turned out great, but this time I decided to test out different spices and the measurements.  For those of you whom don't know me, other than through my blog, this is the way I like to cook and bake.  It's actually the way I was raised.  Like my grandfather always said, "recipes are directions and guidelines only!", and I couldn't agree more (he is a wise man after all).  When I cook, I love to get my nose up really close and smell the aroma.  Of course, I will take a taste now and then (to make sure it's not poison lol), and I have even been known to literally get my hands it there too!  So when I decided to make these delicious cupcakes again, I decided to venture further with my spices than originally.  There are two recipes with this one, since you need special icing to go with pumpkin cupcakes ;), so hang on to your whisks we are heading to cupcake town!

Pumpkin Spice Cupcakes

Ingredients

2C flour

1tsp baking soda

1tsp baking powder

1tsp coarse salt

1tsp cinnamon

1tsp ginger

1/4tsp nutmeg

1/4tsp allspice (or cloves)

1C packed light brown sugar

1C white sugar

1C butter, melted and cooled

4 large eggs

1 can (15ounces) pumpkin puree

I used both pumpkin spice and cloves in addition to what's listed above

Directions:

1) Preheat oven to 350F.  Line cupcake pans and set aside.  In a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, clove, pumpkin spice and allspice, set aside.  The extra spices I added I eyeballed, approximately 1/4tsp each.

Am I weird because I love these types of photos??

2)  In a large bowl, whisk together: brown sugar, white sugar, butter, and eggs.

:( harder to keep liquids separate

3)  Add dry ingredients and whisk until smooth.  Whisk in pumpkin puree.

loving the fall color!

4)  Divide batter evenly among liners, filling each about 1/2 way (I only had a 12 and 6 muffin tins).  Makes 24 cupcakes.

waiting is the hardest part

5)  Bake until tops spring back when touched, and a toothpick comes out clean.  Takes about 20-25 minutes.  Rotate pan once if needed.  Transfer to wire rack; let cool completely.

your kitchen will smell divine mmmmm

Brown Sugar Cinnamon Icing

Ingredients

8oz cream cheese, room temp

1 stick of butter, room temp (1/2C)

1/4C brown sugar

1tsp vanilla

1/2tsp cinnamon

4-6C icing sugar

I also added pumpkin spice, allspice and food coloring to make it more festive

Directions:

1)  With an electric mixer, mix cream butter and cream cheese until light and fluffy.

2)  Beat in brown sugar, vanilla, cinnamon, allspice and pumpkin spice until fully incorporated.

3)  Gradually add icing sugar(powdered sugar) in small portions, (I only used about 2 1/2 - 3C), scraping down the sides with each addition until desired consistency is reached.  When you think it's ready, slowly add the food coloring until you reach your desired color :)

Tada!

There will be plenty of icing for 24 cupcakes and plenty left over.  Since I was going with a pumpkin patch theme, I decided to top the cupcakes with green decorative sugar to imitate the stems lol.  The last time I topped them with graham crumble in an ode to pumpkin pie.  Go with whatever inspires you ;)  The addition of the extra spices gave the recipe a more robust flavor, in other words......delish!!!

My little pumpkin "cupcake" patch

I hope you all enjoy this recipe as much as my family, friends, and myself do!  Let me know what inspires you in this recipe, I always love to experiment with an already great recipe!  Until next time.

Stay sweet,

Jennifer xoxoxo

Pumpkin pancakes for my love

Hello Sweets!!

I hope everyone is having a wonderful day, do you have fun plans for the weekend?  As I told you yesterday my other half is coming to visit me today EEEKK!!  Actually he should  be here within the hour so I need to type quickly lol.  I have a fun filled weekend planned for the two of us, first stop I will be taking him to the Belmont Haunted Corn Maze, this is something I've done with friends for years (I'll write a mini blog tomorrow night so you can see some pics).  Then we're off to the drive-in on Saturday!  I know what you're thinking "drive-in in October??? must be cold!", but it's not too bad when you bring a blanket to keep you warm plus because it's so late in the season it won't be as busy :)

So in trying to be the super organized freak that I am, I prepped my pancake batter this afternoon to have on hand for the next few days (in case of late nights!).  I promised you all that I would have step by step pictures and a recipe, well get ready for your tummy to growl because we are going on a pancake adventure!!   I know what you're thinking, who gets this excited about cooking?  This girl does especially when it's for Nathan <3  

Pumpkin Pancakes (recipe adapted from www.food.com)

Ingredients:

1 1/4 c all purpose flour

2 tbs sugar

2 tbs baking powder

1/2 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

1 pinch of allspice (or clove)

1 c low fat milk

6 tbs canned pumpkin puree

2 tbs melted butter

1 egg

Directions:

1)  Whisk flour, sugar, baking powder, spices and salt in a bowl

2)  In a separate bowl whisk together milk, pumpkin puree, melted butter, and egg.

 3)  Fold mixture into dry ingredients.

4)  Spray or grease a skillet and heat over medium heat; pour in 1/4 c of batter for each pancake.   These are very hearty pancakes, batter is not as runny as regular pancakes.

5)  Cook pancakes about 3 minutes per side.  Serve with butter and syrup.  Makes about 6 6" pancakes

 YUM!!

Of course I had to make one....for you guys to see, certainly not for me to eat hahaha!  They turned out great!  I always use a recipe as a guideline only as I always use more spices since I love robust flavors.  The pancake embodies all the things that make you think of fall, and the smell is spectacular!  I chose to use allspice instead of cloves because that is what I had on hand, and the smell screams fall to me which is probably why I added more than the recipe called for.  Try the recipe and let me know what you guys think!!  And if you change or add anything let me know because I love tweaking an already great recipe :)

Stay sweet,

Jennifer xoxoxo