Tuesday, October 9, 2007

Chocolate Sour Cream Cheesecake


I hope no one out there is trying to diet! I'm in a baking frenzy lately. Wednesday night, my MOPS table got together for a Mom's Night In. We left our young ones with the Dad's and got together at the one woman's house where she had only 1 young one...sleeping.

I told them I'd bring something Chocolate, and then spent the next week wondering WHAT would I do.

A chocolate cake?

A chocolate ice cream? (I debated on this one).

Chocolate, chocolate, chocolate. In my brain all day (actually, it was resonating as "chocol- EIGHT" because my son just started Math-U-See this week and we're learning the blocks! LOL :D).

Well, a long long time ago, in another life (i.e. before I met my husband and I was working for ADP), the secretary gave me a recipe for a sour cream cheesecake. For the last 15 years this has been the only true cheesecake I've made. I rarely waver from the recipe.

Of course, it wasn't chocolate.

Here is my rendition of her Sour Cream Cheesecake with Chocolate (chocol-EIGHT).

Chocolate Sour Cream Cheesecake

2 8 oz blocks of cream cheese, softened
1 cup sour cream
2 eggs
1/2 cup sugar
2/3 cup semi-sweet chocolate chips
2 Tbs butter
1 tsp vanilla

1 package Mi-Del Chocolate Creme Sandwiches
2 Tbs butter

Preheat oven to 350.

Pulse Mi-Del Chocolate Creme Sandwich Cookies to crumbs in a food processor. Add softened butter and pulse until the crumbs will stick together when pressed.

Press into a 9" springform pan.

Bake for about 10 minutes until glossy. Cool COMPLETELY. (if you do not, condensation will form between the cheesecake layer and the crust and it will not adhere right).

Reduce oven temperature to 325. Add a pan full of hot water into the bottom rack of the oven. Set second rack in the middle setting.

Melt chocolate chips and butter in microwave in 30 second bursts, stirring in between (my microwave took 1 1/2 minutes). Allow to cool (but not resolidify).

Mix sour cream, eggs, vanilla and sugar in a blender for about 8-10 seconds until fluffy. Slowly add 1 softened cream cheese block thru the opening in the top, while blender is blending. Slowly spoon melted chocolate in the blender while blending. Then slowly add last block of softened cream cheese. Blend until very smooth.

Pour into cooled crust.

Place in the oven and bake 35 minutes until the cheesecake is set. Turn off the oven and leave cheesecake in there for 15 minutes while oven is cooling.

Remove to a cooling rack and allow to cool completely before placing in the fridge for AT LEAST 4 hours - preferrably overnight.

Break from springform and cut into wedges.

Monday, October 8, 2007

Peanut Butter and Jelly Bars

A good friend of mine shared this recipe with me. Of course, it was not gluten free when I received it - but now, thru cunning adaptation, here it is! LOL :D

Peanut Butter and Jelly Bars

1/2 Cup Sugar
1/2 Cup Brown Sugar
1/2 Cup Peanut Butter
1/2 Cup Shortening
3/4 Cup White Rice Flour
1/4 Cup Tapioca Flour
1/4 Cup Corn Starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Xanthum gum
1/2 cup jelly - favorite flavor

Cream together sugars, peanut butter, shortening in a bowl. Mix flours, starches, baking powder, soda and xgum together well. Slowly add to the sugar/PB mixture.

Reserve 1 Cup of batter. Press remaining into a 13 X 9" pan. Spread jelly over top. Crumble reserved batter overtop.

Bake at 350 for 20-25 minutes.

Let cool COMPLETELY on a wire rack before cutting.

Enjoy with a glass of milk. :D

Thursday, October 4, 2007

PB & J bars....coming....

tap, tap, tap, Dear one, where is our new recipe!

Testing, Testing, Testing....had a few flops lately, won't post them!

Working on PB&J bars! Friend gave me a recipe, hoping to give them a try over the weekend, I want her to test them out too so I know how close to the original they are.

Look for that, hoping Monday.

Please come back!