Mini Cheesecakes

5 ozs cream cheese (recipe will be in the cookbook)
1/4 cup + 1 tablespoon sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract (recipe will be in cookbook)
1/2 egg (mix an egg and divide that in half)
1 yolk
1 tablespoon + 1 teaspoon heavy cream
2 Mini Cheesecake crusts in their pans
+ In a midsize bowl add the cream cheese sour cream and sugar
+ Use an electric hand blender and blend until smooth scraping the sides as needed
+ In a smaller bowl add the vanilla, egg, yolk, and cream.
+ Blend until smooth
+ Mix the egg mix into the the cream cheese mix
+ Preheat oven to 250f
+ Pour filling into the cooled crust tins
+ shake to flatten the filling
+ Place on a silicon baking mat in a baking she\et and place the filled spring form pans on the mat
+ Bake for 70 minutes
+ Turn off the oven and let it cool for at least 45 minutes to avoid cracking
+ Remove from oven and fully chill in the fridge before serving

mini-cheesecakes mise en place

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graham cracker cheesecake crust

Mini-Cheesecake Crusts

3/4 cup crumbled graham crackers
2 1/2 Tbsp melted butter
2 1/2 Tbsp sugar
+ Preheat oven to 350f
+ Crumble the graham crackers or even pulse them in a small food processor or spice grinder
+ Mix everything in a small bowl
+ Remove bottoms from spring form pans
+ Cover the disks in two layers of foil and place the bottoms back in
+ Pack the crumble mixture into pans, covering bottom completely
+ Bake for 8-10 minutes until bubbling
+ Let cool before filling with any cheese cake filling

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lentil mise en place

Tarried Lentils

4 cups of green lentils
12 cups of water
1 large onion, cut in half
2 stalks celery, cut into large chunks
2 carrots, peeled and cut into large chunks
2-4 cloves of garlic, smashed
1 bay leaf
1 large red bell peppers
1/4 cup olive oil
2 tbsp white wine vinegar
Salt and pepper
+ add the lentils, water, onion, celery, carrots, garlic and bay leaf to a large pot
+ bring to a boil and reduce heat to a simmer
+ simmer for 15-20 minutes until the lentils are tender
+ drain off the water, pull out the onions, celery, carrorts, garlic and the bay leaf
+ slice the bell peppers very thin
+ mix toss in the peppers
+ add olive oil, vinegar and salt and pepper to taste

Lentil burgers

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burger bun

Burger Buns or Hoagie Rolls

Servings: 8
7 grams (one packet) active dry yeast
1 1/2 cups warm water (105-110f)
1 tablespoons sugar, divided
480 grams (4 cups) AP flour
1/2 tablespoon salt
2 Tbsp vegetable oil
milk (optional)
onion (very fine mince) or sesame seeds (both optional)
+ In a small bowl, dissolve the yeast in the warm water
+ After two minutes add the sugar
+ Let stand about 5 minutes until frothy head develops.
+ In a large bowl add the flour and salt, whisk together
+ Pour the oil over it and the yeast slurry
+ Mix until you get a soft dough
+ Knead the bread until it passes the windowpane test.
+ Grease a bowl or pitcher
+ Place the dough in and place a wet cloth on top
+ Cover and let rise 45 minutes or until doubled.
+ Punch dough down. Turn onto a lightly floured board, divide into 8 pieces.
! I weigh my container of dough and then remove the dough and weigh the container again. Divided the difference by 8 if you want each one to be the same size.
+ Shape into an oval or ball and tuck the scraggly bits to one side to create a smooth side
+ Place 2 inches apart on a greased baking sheets.
+ With a sharp knife score an X in the top of the bun
+ Brush each one with milk to aid in browning (optional)
+ Dust each one with the onions or sesame seeds (optional)
! If going with the seeds I will recommend a thin spray or quick pastry brushing with a thin coat of water to help them stick
+ Preheat oven to 400f
+ Cover with wet cheese cloth or lint free towel and let rise 20 minutes.
+ Bake for 13-18 minutes until golden brown.
+ Move to cooling rack

uncooked buns

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oat pancakes

Oat Pancakes

1/2 cup rolled old fashioned oats
1 3/4 cup milk, divided
1 cup oat flour
2 tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
1 egg
2 tbsp yogurt (or butter/oil/apple sauce)
+ in a small pot heat the oats and one cup of the milk over medium heat for about five minutes until the oats are soft
+ drain the milk into a measuring cup
+ top off until there is 1 cup of milk in the measuring cup
+ mix the oat flour, sugar, baking powder in a large bowl
+ add the cooked oats on top of the dry mix
+ whisk the egg and yogurt, in a medium sized bowl
+ whisk in the milk
+ mix wet into dry and stir
+ cook as you would any other pancake

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