Chocolate Chip Cookie... In a mug!

You know when you get those cravings for warm cookies? This is a 5 min quickie option!

You'll need a good sized coffee mug :)

2 T butter
2 T sugar
2 T brown sugar
1/2 tsp vanilla extract
2 egg yolks
6 T flour
chocolate chips - to taste ;)

Melt the butter in a microwave. Then with a spoon or fork mix everything but the chocolate chips together. Then fold in the chocolate chips. Finally Microwave for 1:00 -1:30 viola'! serve with unsweetened almond milk, normal milk, or ice cream! Enjoy!

Fruit Sushi!

Fruit Sushi! Fruitishi! Made this cute lil recipe for a youth group dessert social! It turned out to be tasty!

2cups of water
1 1/2 cups sushi rice.
3 Tbsp sugar
1/2tsp salt
1 cup Almond/Coconut blend milk
1 1/2 tsp vanilla

Assorted fruits- I used...
Kiwi
Mango
Strawberry
Blackberry
coconut

In a medium sized pot combine the rice, water, sugar and salt. Cook on low heat for about 15 minutes or until all the rice absorbs the water. Add the milk and vanilla. The mixture should be sticky. Cook a a little longer if it seems runny. Let the rice cool to room temp.
Lay a bamboo rolling mat on a table or counter, and place  plastic wrap over top. Spread the rice about 1/2 inch thick over the wrap. only covering about 2/3 of the mat.
Slice fruit into long pieces.
Toast coconut shreds for 2 minutes.
Have a bowl of water near you to dip your fingers in so the rice will spread better and not stick to your fingers.
Lay the fruit pieces on the rice, and roll up carefully
Coat the rolls with either very thin mango slices, or the toasted coconut. Slice each roll into 6 pieces.
With the rest of the rice, roll into balls and place thin slices of kiwi or strawberries over top ( like nigiri) with 3/4 of a blackberry on top to look like fish roe.
Blend 1/2 cup raspberries with 1/3 cup water and 1/2 tsp lemon juice to make a dipping saucefor your fruitishi.

Kimchi Fried Rice!

I've seen them make fried rice in the Korean dramas  I so  love. I then decided to make my own! This is my take on Korean kimchi fried rice! also perfect for an Omurice filling!

2 cups cooked rice
3/4 cup chopped kimchi
1/4 cup kimchi juice
1/4 cup water
2 Tbsp gochujang (Korean red chili paste)

2 Tbsp sesame oil
1 Tbsp roasted sesame seeds
1/4 sheet roasted seaweed (optional)
1 egg optional

Fry everything but the sesame seeds and seaweed together until heated all the way through. If you put the egg in, whisk briskly and add to the heated product heat for about 5 more min on low. To roast the sesame seeds put in a flat pan and heat until lightly browned. Makes enough for about 3 people.

decorating cupcakes... I used someone's red velvet cake recipe and choco recipe but can't remember where I got them :)


 :) they soooo cute!

Vegetarian Lo Mein

1 package of lo mein egg noodles about 10 oz. (the ones I used were already pre cooked i just soaked them in warm water for a bit.
about 1/2 cup winter peas (in the pods)
1 cup sliced mushrooms
1/2 cup carrots sliced thin
1 red bell pepper
2 cups spinach
1 tsp olive oil

for the sauce
1 teaspoon sesame oil
2 1/2 tablespoons soy sauce
1/2 teaspoon shaved ginger
2 1/2  teaspoons sugar
1 tsp teaspoon Sriracha, or more if you want it spicier

In a bowl, mix together sesame oil, soy sauce, shaved ginger, sugar, and Sriracha, set aside for later. Heat olive oil in a large skillet over medium  heat. Add mushrooms, pepper and carrot. Cook, stirring frequently, , about 2 min. Stir in winter peas and spinach for about  2 to 3 min. Stir in noodles and sauce mixture mix together and serve! :D yummay!

Mountain Trail Mix

So I am going on a mission trip to South Dakota and then a trip to Maine soon, and wanted to bring a healthy snack along! Couple minutes of work = Mountain Trail Mix :P You can use salted nuts but don't add salt if you do :)

1 cup pumpkin seeds (shelled)
1 cup pepitas
1 cup sunflower seeds
1 cup soy nuts
3/4 cup cashews
1 cup almonds
1 1/2 cup dried cranberries
1 cup shaved coconut
1 1/2 Tbsp coconut oil (melt in microwave first)
salt (to taste)

  optional
raisins 1 cup
peanuts 1/2 cup


Instructions

Mix all together :P Then eat! makes about  9 or 10 cups :)

Omurice!

This is one of my favorite quick meal recipes, and it's so easy! This dish is called Omurice. Omurice is a contemporary Asian dish consisting of an omelette made with rice. Omurice is said to have originated from Japan.

Ingredients

2 or 3 eggs depending how thick you want the shell
Cooked white or brown rice about 1/2 cup
salt - just a pinch
Ketchup - to taste

optional -----

onions
peppers
mushrooms
pepper
etc.


instructions use an omelette pan or a medium size frying pan
mix the eggs and salt together and pour into the hot oiled pan. flip and fry till cooked through. put rice on one half and fold over. Top with ketchup. Enjoy!

Wonton Pockets

It's Friday so I created a new vegetarian dish! #vegetarianfridays. I had wonton wrappers but wanted to make something similar to a burrito or taco... This is similar but only a little :P   Also if you don't follow me on twitter, sometimes I post little mini meal ideas. https://twitter.com/Galley_Cooking   :) So here is the recipe and a picture. (note... This recipe is better used as a side dish with like chilli or taco soup)



Ingredients
1 1/2 cup cooked white rice
1 cup cooked black beans... or canned (make sure to drain those and rinse them off)
1 cup sauteed peppers and onions (I sauteed mine in garlic olive oil and salt)
about 30 wonton wrappers depending on how many people you want to feed

Instructions

 Mix together rice, beans, and veggies.  swipe all four edges of the wonton wrappers with water and put a teaspoon or 1 and 1/2 tsp of the rice mixture in  in the middle pulling together the edges of the wrapper into a triangular shape pressing the edges firmly to close. Pour vegetable oil into a frying pan and heat on stove. then fry the wontons until golden brown on both sides.serve with your favorite salsa!  voila'!

Japchae Salad

So I had some friends over and made this.... It's a Korean side dish made with sweet potato noodles. It was spicy and yummy! :D


1 half package sweet potato noodles cooked
about 5 cups sauteed spinach
1 and 1/2 cup bean sprouts
1 tbsp red curry paste
1/4 cup crushed peanuts
1 1/2 tsp red chile flakes
2 tbsp sesame oil
2 tbsp soy sauce
1 tsp sea salt
 optional-
shiitake mushrooms (sauteed)
toasted sesame seeds
garlic (just a pinch)
onion (sauteed)

 INSTRUCTIONS

Mix together paste, peanuts, chile flakes, oil, soy sauce, and salt and pour over the other ingredients.... toss and serve at room temp :)

things to go with
Miso soup (recipe coming soon) or any light soup without noodles
broiled fish
any meat like grilled beef or chicken

Pixar Ratatouille

Yield: Makes 10 servings

Ingredients:

1 onion, processed
2 garlic cloves,crushed
2cups tomato puree mixed with 1 tablespoon tomato paste
1/2 tsp. oregano
1/4 tsp. crushed red pepper flakes (I used thai red pepper flakes)
2 tablespoons olive oil,
1 small eggplant
2 small or 1 large zucchini
2 small or 1 large yellow squash
1 long red bell pepper and 1 long yellow pepper
Goat Cheese (optional)
Salt and pepper (to taste)

Directions:

Heat oven to 425 degrees
Pour tomato puree into bottom of an oval baking dish, Drop the sliced garlic cloves and chopped onion into the sauce, stir in oregano, crushed red pepper flakes, one tablespoon of the olive oil, and season the sauce generously with salt and pepper.
Trim the ends off the eggplant, zucchini and yellow squash. Trim the top of the red pepper and remove the core.
On an adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices.
On top of the tomato sauce, arrange slices of prepared vegetables from the outer edge to the inside of the baking dish, overlapping so just a little of each flat surface is visible, alternating vegetables. You might have some left.
Drizzle the remaining tablespoon olive oil over the vegetables and season them with salt and pepper. bake for 20-30min Sprinkle goat cheese on top and serve as a side dish :)

Croquembouche "crunch in mouth" cream puff dessert

I made this for my youth group's dessert social. It was really good and the spun sugar worked great on the 3rd try! ;P It was also easier than I expected it to be!

 

 Ingredients

FOR PUFFS

• 12 tablespoons (1 1/2 sticks) unsalted butter
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 1 1/2 cups sifted all-purpose flour
• 7 large eggs

FOR CREAM

• 6 large egg yolks
• 1/2 cup sugar
• 1/2 cup sifted all-purpose flour
• 2 cups milk
• 3 tablespoons unsalted butter
• 2 ounces semisweet chocolate

FOR CARAMEL

• 2 cups sugar
• 2 tablespoons corn syrup

Directions

1. Heat oven to 425 degrees. To make the puffs: In a medium pan, melt butter in 1 1/2 cups water with salt and sugar. Remove pan from heat, and add flour. Return pan to heat and, using a wooden spoon, beat vigorously for 3 to 4 minutes. (A film should form on the bottom of the pan.) Cool slightly, and add 6 eggs, one at a time, beating vigorously.
   
2. Make a glaze by beating the remaining egg with 1 teaspoon water, and set aside. Using a pastry bag fitted with a coupler and a 1/2-inch-wide plain tip, pipe out mounds that are 1 inch high and 3/4 inch in diameter on a parchment-lined baking sheet. Brush with egg glaze, and smooth the tops. Bake until puffed and golden, 15 - 20 minutes. Cool 
   
3. Make the pastry cream: In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, gradually adding sugar, until mixture is thick and pale yellow. Beat in flour. Scald milk, and add in dribbles to egg mixture, reserving 1/2 cup. Place mixture in a clean pot over high heat, and stir vigorously until mixture boils and thickens. If it seems too thick to pipe, add reserved milk. Remove from heat. Using a hand whisk, beat butter into egg mixture, one tablespoon at a time.
   
4. In a pan  melt chocolate until smooth. Add chocolate mixture to the pastry cream; let cool completely. Just before assembling croquembouche, fill a pastry tube fitted with a 1/4-inch-wide tip with pastry cream, insert tip into puffs, and pipe in cream to fill.
   
5. To make the caramel: In a medium saucepan, combine 2/3 cup water, sugar, and corn syrup, and bring to a boil over high heat. Do not stir. Cover pan, and boil until steam dissolves any crystals. Uncover, and boil 5 more minutes, or until syrup is amber in color. Remove from heat. Dip the bottom of each puff into the caramel, and arrange puffs in a pyramid. You have to be quick!
   
6. To make a spun-sugar  to wrap around the croquembouche use two forks held side by side, and dip the ends into caramel. Wave the caramel back and forth over the croquembouche, allowing the strands to fall in long, thin threads around it. Wrap any stray strands up and around the croquembouche. Serve. yumm :P
   
   

#MeatlessMondays and #VegetarianFridays!

So this is something I did for #MeatlessMonday.... I'm just now posting it. :)  I actually made this out of leftovers. :)


1 can cream of celery soup and one can water
1/3 cup corn
1/4 cup cream
1/2 cup cooked rice
season with pepper and salt
warm on stove :)
it was actually creamed corn that I added but there ya go :) This is super easy, it only takes about 10 minutes and feeds up to 3 people. :)

Papaya!!!

              Papayas are a rich sources of antioxidant nutrients such as vitamin C, B, & E vitamins,  potassium, copper, magnesium, and fiber. These nutrients promote the health of the cardiovascular system and also provide protection against colon cancer. 
              Papaya contains several unique protein-digesting enzymes including papain and chymopapain. These enzymes have been shown to help lower inflammation and to improve healing from burns. In addition, the antioxidant nutrients found in papay are also great for reducing inflammation!

Made Papaya Lemon fruit tarts!

 

Fruit tart crust

1/2 cup powdered sugar
1 1/2 cups all-purpose flour
1 1/2 sticks butter softened

Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the powdered sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a tart pan.... or two :) depending on what size you want, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 minutes, until very lightly browned. Set aside to cool.

Lemon/Papaya Filling

Juice from 5 or 6 Lemons

process 1 half of a Papaya in a food processor
zest from 5 or 6 lemons
6 large eggs

3/4 cup of sugar

Honey about 3 Tbsp.

Mix lemon juice, lemon zest,  papaya, eggs, sugar, and honey into a bowl. Mix until smooth. bake for pour onto cooled crust and bake 20 min If you want  just lemon take out the papaya and add the juice and zest of 4 more lemons. Sorry the pics aren't better. Still working on the whole photography thing. :P

 

Steamed eggs and Rice (Gyeran Jjim)

Savory Korean-style steamed eggs are a real delicacy at any meal.:D Gyeran Jjim (Steamed Eggs) consists of eggs, water, milk(or just water) something salty( I used salt) and a side or two.

Ingrediants
 2 eggs
1/4 teaspoon salt
1/4 cup water
1/4 cup milk (skim or 2%)
optional... ketchup

Instructions
          whisk together eggs, milk, salt, and water until foamy. Pour into a heat safe ceramic bowl, such as a ramekin. Place the bowl in a pan. Fill the pan with hot water halfway up the sides of the bowl. Cover the pan with a clear glass lid. Cook over low-medium heat for 20 minutes, making sure the water stays at a simmer, or until the eggs are set. They should be firm but jiggly and have the consistency of custard. Remove ramekin and put desired topping on. Serve with a side of rice and your favorite Kimchi. :).... Or just rice.

Variations
substitute water and salt for some sort of broth (beef, miso, chicken, or other )
optional toppings---- ideas include, scallions, fried mushrooms, toasted sesame seeds, red curry paste(just a tiny bit) ground ginger, red pepper, kimchi, etc.

Pomegranate Smoothies

2 cleaned pomegranates
1 cup ice cubes
1/2 c rasberry sorbet
 blend together till smooth and enjoy!

4 cups frozen strawberries whole
1 cup pomegranate juice
1/2 cup water
1/2 cup Sparkling grape juice
blend until smooth

So I had a few friends over to test my food on them. One of the sides I had, ended up being bad when I opened the package... So I had to quickly come up with another side to make up for it. Weirdly enough it was the best dish on the table that night. A big success and was the first thing to go. I just took Swai Fish and put salt, sesame oil, red curry paste, mushrooms, and green onions on it. mmmmmm :P


Baked Swai

1tsp. salt
1Tbsp sesame oil
red curry paste (just enough to color the top of the fish)
chopped mushrooms and green onions for garnish :) took about two mushrooms 1 1/2 green onions

pat salt and sesame oil onto outside of fish with your hands(make sure they're cleeean) brush curry paste on with a fork... not too much or it ends up being too salty, just enough to color the top maybe a tad more. top with mushrooms and green onions. :) Lay fish on a baking sheet and bake at 375 degrees for about 20 min then broil on high for 1 min to brown the top. Fantastico!!!!

:)

Almond layer cake

So I made a cake.... It's almond cake :) hopefully I can mess around with it a little to get it perfected It was still really good though :D Here's the recipe and some pictures... It ended up being a heavier cake and I would have liked it to be fluffier but this was way way better than I thought it'd turn out.

Almond layer Cake with whipped cream frosting. :) topped with strawberries and crushed almonds
makes 1 full cake serves around 10


Makes 2, 9 in. round layer cakes,
1 1/2 sticks butter and extra (for coating pans..or spray)  at room temperature
2 cups Flour (sifted)
1 1/4 tsp. salt
1 T baking powder
1 3/4 cups sugar
3 large eggs beaten
1 cup almond milk
1 1/2 T vanilla

preheat oven to 350 f. Use butter to coat the bottom and sides of two 9 inch round cake pans.Flour the pans.. shake to distribute, then tap out excess flour. Set aside.
2. into a mixing bowl, sift together the flour, salt, and baking powder. put aside for later... Put the sugar in a bowl and set aside also.
 blend the eggs. Stir together the almond milk and vanilla. Set the eggs and almond milk aside
3. Using a stand mixer with the paddle attachment in place, cream the 3/4 cup of butter on medium speed for 1 min
4. With the mixer still running add the sugar then stop it and scrape the sides with a spatula
Return the mixer to medium and continue creaming the butter and sugar for 5 more minutes. The mixture should become fluffyish. ;)
5. With the mixer still running, add the beaten egg.
6. Turn the mixer off, add the flour and almond milk mixture slowly. Run the machine to incorporate.
7. Divide the batter between the cake pans.Use a rubber spatula to spread the batter.
8. Bake the cakes for 35 minutes, until golden on to, insert a toothpick into the middle if it comes out clean your cake is done.
9. Cool the cakes till room temp. fill with strawberry mousse, then frost with whipped cream frosting and top with strawberries and/or raspberries and crushed almonds.  I topped mine with cuties and strawberries (didn't have almonds :)

 Strawberry mousse filling
2 Tbsp Grape Juice
1 1/4 tsp unflavored gelatin
1 pint sized container Strawberries or raspberries
1/4 c sugar
1/2 c heavy cream, chilled

 

Put the juice in a small bowl and sprinkle the gelatin over it. Set aside.

Wash and pat the strawberries dry with a dish towel. Hull and cut enough berries into small pieces enough to make a little more than a cup.
Put the strawberries in a small skillet and add the sugar, stirring to combine. Heat over medium heat, stirring just until the sugar has melted. Remove from the heat and add the juice, stirring, until the gelatin has dissolved. Pour into a mixing bowl put in fridge to cool about 1 hour.
While the strawberry mixture cools, whip the 1/2 cup cream using a stand mixer or hand-held mixer until soft peaks form.mix together with the strawberry mixture. This is to put between the cake layers. Pretty much all of whipped cream frosting are really close or pretty much the same. At least all those I looked at. So I just picked one from a cookbook instead of making my own. you can use your favorite for this recipe also! here it is :)

Whipped cream frosting:
1 1/2 cups heavy cream, chilled
2 tablespoons sugar
1/2 teaspoon vanilla extract


For the frosting, combine the cream, sugar and vanilla in a bowl. Then whip using a stand mixer until done. Refrigerate the cream until ready to use. here are pics of the cake in progress and the finished product!

Finished and yuuuummmmy! :D



We had some extra filling left over so a cute little snack we made ;D

 

Italian Wet Burrito Casserole

So this was one my sis and I created together awhile back :) We used the sauces from a Recipe Maker kit, Creating a beautiful casserole. We decided to call it Italian wet burrito casserole. It was very good. :) the recipe will be down below. This makes enough for 10 people.

2 bottles oregano lemon simmer sauce
2 pouches tomato and Italian Herb sauce or 2 cups tomato sauce with , garlic powder, and Italian seasoning.(to taste)
2 med onions- chopped
1 green bell pepper- chopped
2 quarts cooked chunked chicken
1/2tsp red pepper
small tortillas around 12
mozzarella cheese
Toppings

Mix together the sauces in a bowl.
Put the chicken, onions, and peppers into a frying pan on the stove and heat till heated through add  half the sauce mixture, and simmer 15min. add pepper and stir. put the chicken mixture in tortillas, and role up and put in a 9x13 glass pan cover with the remaining sauce mixture. bake at 350 for 15 min. sprinkle cheese on top and bake 5 more min. top with lettuce, tomatoes, and sour cream. Or whatever you want! :P Enjoy!

Swamp Gumbo!

This is A recipe I kinda yanked outta my head and to my absolute shock, It was amazing! Or should I say the bees knees. One of the first recipes I created which also started my love of cooking :) I got the idea from The Princess And The Frog When frog Tiana makes gumbo (the swamp gumbo made from okra and mushrooms and pumpkin)while mine doesn't have pumpkin, (it can certainly be added though), it has a variety of other things. Also perfect for those who, like me, are allergic to shellfish. :) Enjoy! You can also make a vegetarian version by taking out the Polish sausage. :) This makes enough for 9 people... with leftovers :)

Ingredients
Vegetable oil  
3/4 cup all-purpose flour 
1 medium onion, chopped
1/2 green bell pepper, chopped
2 quarts hot water or half water half chicken stock
3 garlic cloves, minced 
2 bay leaves 
1 pound Polish Sausage, cut into 1/4-inch-thick slices
6 0z tomato paste
2 pints grape tomatoes (whole )
2 teaspoons Creole seasoning 
1/2 teaspoon dried thyme  
2T sweet basil dried
4 green onions, sliced
1 package of Portabella mushrooms sliced 
2 bags of frozen Okra or less if desired
Tabasco sauce to taste (optional)
chili powder to taste (optional)
salt and pepper- to taste

Preparation

1. Add enough oil to drippings in The pan to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is brown colored.
2. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add garlic, tomatoes, and okra and tomato paste. Reduce heat to low, and simmer, stirring occasionally, 1 hour.
3. Add sausage and mushrooms to gumbo; cook 30 minutes. Stir in green onions; simmer for 30 more minutes.
4. Remove and discard bay leaves.
5. Remove gumbo from heat. Serve over hot cooked rice. Garnish with scallions, if desired.
6. Also add some of salt, pepper, Tabasco sauce and chili  powder and your gumbo is complete          Here are some pictures! Sorry not a great photographer but here goes...
   
   
   
   
   
   
   
   
   

   

   Finished and served with Jasmine Rice! Excellent!

Lemon Honey Slow Roasted Strawberry Cheesecake

This is a recipe from one of my other blogs I got the basic recipe somewhere but I can't remember where and I tweaked it here and there to make it my own. :) this is amazing and rich... Just don't let the bottom get soggy or it won't taste right. It is great for the first couple days but after that it's ok but not "to die for" So here it is in all it's glory!

Lemon Honey Slow Roasted Strawberry Cheesecake Bars
Crust
9 oz of graham crackers (roughly 11 graham crackers)
2 tablespoons packed brown sugar
Zest of 1 medium lemon
6 tablespoons melted butter

Cheesecake Filling
1 cup of slow roasted balsamic strawberries, divided
(recipe below the picture)
3 8oz bricks of cream cheese, at room temperature
4 tablespoons all purpose flour, divided
3/4 cup locally bought honey
3 large brown9not that it matters) eggs, at room temperature
4 oz (1/2 cup) sour cream lowfat
2 tablespoons fresh squeezed lemon juice (strained)
1 teaspoon vanilla extract



1. Preheat an oven to 325˚F. Take a 13”x9” pan and lightly spray the bottom and side with olive oil. Then fit a piece of parchment paper into the pan, with two inches overhanging the sides. The oil will allow the paper to stick to the pan, while the paper itself will make it easy to life the cheesecake bars out of the pan without having to dig them out.

2. Place the graham crackers in a food processor and crush until you have a fine powder. You should have 1 1/2 cups of graham cracker crumbs. Place the brown sugar and lemon zest in the food processor with the crumbs and pulse three or four times to blend in. Then turn the processor on, and slowly drizzle the melted butter into the graham cracker crumbs until they start to clump together.

3. Pour the crumbs into the prepared pan, and press it evenly down creating a flat even coating of graham cracker crumbs. If you need to, you can use the bottom of a flat dish to pat it down further.

4. Place the pan with the crumbs in the oven for five minutes or until the crust starts to get fragrant and brown a little.

5. Pull the pan out and let it cool while you prepare the cheesecake filling.

6. Wipe out the food processor and place the 1 cup of slow roasted balsamic red wine strawberries in it. Puree the strawberries. Take out 1/2 a cup and place aside, leaving half a cup in the food processor.

7. Place the cream cheese and 3 tablespoons of flour in the bowl of a standing mixer, fitted with a paddle attachment. Beat until blended and fluffy. Add the honey and beat until incorporated. Add the eggs, one at a time beating between additions until each is incorporated. You may want to scrape down the sides with a large spatula between each addition.

8. Mix the sour cream, lemon juice and vanilla together in a small bowl until well blended. Then add it to the cheesecake batter and blend until incorporated.

9. Measure out 1 cup of the cheesecake batter and pour it into the strawberry puree that is still sitting in the food processor. Pulse until the batter is smooth, and the batter is light lavender. Add the remaining 1 tablespoon of flour and pulse until incorporated.

10. Pour the batter into the pan with the graham cracker crust. Using an offset spatula or butter knife, spread the strawberry cheesecake filing to create a thin layer all over the bottom of the pan, covering the entire graham cracker crust. Then carefully, spoon the remaining plain cheesecake filling on top of the strawberry one. Then using a clean offset spatula or butter knife carefully smooth out the plain cheesecake filling on top covering up the strawberry cheesecake filling.

11. Take the remaining Strawberry puree and poor over the top swirling gently with a knife.

12. Bake the cheesecake for 40 minutes or until the sides of the cheesecake start to look golden, puffy, and the center is only slightly wobbly. The cheesecake will deflate, sink a little and set while it cools.

13. Once baked, let the cheesecake cool to room temperature and then refrigerate overnight.
Makes 16 servings.

 slow roasted balsamic strawberries

You can easily double this recipe, but increase the roasting time by a half hour or so.

2 lbs fresh strawberries
1 vanilla bean
1/4 cup brown sugar
2 tablespoons balsamic vinegar
 1tablespoons red wine vinegar
1/2 teaspoon fresh finely ground mixed peppercorn
 2 cinnamon sticks

1. Preheat an oven to 275˚F

2. De-stem and hull the strawberries. Then quarter the strawberries into 1” pieces (if the strawberries are large, you might need to cut them down further) placing them into a large mixing bowl as you go.

3. Slice the vanilla pod lengthwise, and then take a small paring knife and scrape out the seeds from inside the pod into the bowl of strawberries. Once they are scraped out, throw the pod itself into the bowl.

4. Add the brown sugar, vinegar, red wine, pepper, and cinnamon stick and toss gently to mix.

5. Pour into a rimmed baking sheet, making sure to scrape the bowl with a spatula to get any juices and evenly distribute the strawberries into one layer.

6. Place in oven and roast for about 2 to 2 1/2 hours, making sure to stir every half hour so the strawberries don’t stick to the pan. The strawberries are done once they are softened, darkly colored, slightly dry on top, and the juices have thickened.

7. Cool on pan and then use at room temperature or store in the fridge for up to a week.

Makes about 2 cups of slow roasted strawberries. I also did half strawberries and half raspberries which was even better.