Getting Baked

This is not what you were thinking.

I bake because it feels good to do it. I only started really baking about two years ago. I’ve kicked that can a few times over the years but nothing like what I’ve been doing. I bake about once a week now and thankfully I have people to share it with. I’ll try just about anything at least once. I’ve learned to create my own recipes. Somewhat trepidatiously at times but I still am willing to venture there.

I hope my grandparents would be proud. My grandmother was a phenomenal baker as was my grandfather. He was the blue-ribbon baker for Purity Mills but because it was during a time when the man worked and the woman stayed home. He was the bread and award winner (pun intended). We would show up during summer vacation when I was little and there was grandma pulling fresh, hot cream puffs out of the oven to let them cool just enough to pipe them full of real whipped cream. Every child’s dream. My mother was a fantastic baker too. She had this chocolate cake recipe that was out of this world. Wish I had that recipe to this day but sadly, I don’t.

I have however, crafted my own chocolate-based dessert – my No-bake Milk Chocolate Cheesecake. I’ve done a couple versions of it now: one with an Oreo cookie crust and the other done with my own brownie recipe. The brownie crust wins hands-down. It’s slightly chewy with a rich, chocolate flavour. Puts an extra chocolate kick to it while providing another texture to the soft, cheesecake. I incorporate two recipes into one dessert and from first-hand reports, is a winner. Which makes me very happy.

For me, the whole point of baking is to bring a little enjoyment into a person’s life. A savoury smile. A satisfied sigh. Eyes closed. For just a few moments then on to the next bite. Repeat. Then it’s done. Hopefully with little or no guilt attached to it. You shouldn’t feel guilty about having something like this. Even daily. I do. If it’s not the cheesecake, it’s my brownies or maybe cookies or muffins. Pastries even. But I cheat on that and buy the pre-made puff pastry. Sure I could make my own but I know where my strengths lie and it’s not making pastry from scratch. I leave that to the experts.

I’ve recently – and I take this seriously & humbly – been asked by several people I know to consider doing a cookbook. I have enough of my own recipes to have a healthy start to it and expand over the next several months. I was really honoured that they would even request/suggest such a thing. Sure I’ll throw in some of my old stand-bys such as baked ham with peaches, white onion & ginger (a favourite of my family I get requested to do often), poutine with onion rings and swiss cheese and there’s my slow-cooker mushroom gravy bombs but I think the real heart of it will be about desserts. The stuff we leave just enough room for or swap out for dinner altogether. Trust me. I’ve done that. Dessert first then dinner. Or skipped the dinner part completely.

There really is so much you can do with a few ingredients that lands a smile on so many faces. For me, that is the thing that makes it all so very worth it.

Peace & Love

No-Bake, Milk Chocolate, Milk Chocolate Chip Cheesecake

May 19/14 UPDATE: The peanut butter cup version is at the bottom of the page.

For those that know me, they know I'm always up for cooking and baking. Especially if I can create my own recipe. The one that follows is one such challenge I threw to myself and I'm so very happy with the results.

Crust

2 C       Oreo Cookie or Graham Cookie Crumbs

½ C      Butter, melted

¼ C      Sugar (optional)

Combine ingredients and press into spring-form pan across the bottom & up the sides. Place in 350 F oven for 8 minutes. Cool completely. May be placed in fridge for 30 minutes to speed this process.

Filling

Combine in a small bowl and set aside to add to filling mixture as it’s being mixed.

1 C       Cocoa

½ C      Sugar

In a stand mixer (or large bowl using a hand, beater-style mixer) combine the following:

2 C       Cream cheese (two regular-sized packages) Regular or Light versions will work

1.5 C    Sour cream

2 Tsp    Vanilla extract

1 C       Chocolate chips (regular or milk)

Start mixer on low/slow and add a tablespoon at a time of the cocoa mixture until it’s all mixed in and creamy. You will need to stop the mixer and spoon/spatula the mixture off the blade(s) into the bowl a couple times. Once it’s all combined and very creamy (about 8 minutes), clean the blade(s) again and add in the chocolate chips. Combine until thoroughly mixed (about 2 minutes).

Pull cooled crust from fridge and scoop the filling into it, smoothing it out. Set aside while the topping is made.

Topping

1 pkg    Instant chocolate pudding (or change it up by using, vanilla, banana, etc)

2 C       Real whipping cream

This couldn’t get easier. After washing the mixing bowl & using cold water to rinse beater(s) & bowl (refrigerate if possible - helps whipping cream from "breaking"), pour in the whipping cream and slowly add the pudding mixture. Beat on low/medium until light, fluffy & completely mixed with no lumps.

Scoop out onto the cheesecake mixture and smooth with spatula right to the edges. Garnish with a few of the remaining chocolate chips (from package) nuts or fresh fruit. Put in fridge for at least 4 hours to set up properly.

This is definitely a dessert you can make a day ahead. If you want to do a smaller version, cut all ingredients in half and use a 9” pie pan.

As mentioned if you wanted to change the flavour up, you could substitute the chocolate chips for 1.5 cups mashed banana (well-drained pineapple, mandarins, pears, etc.). Use a complimentary pudding with the whipped cream for the topping and add fruit to top off instead of chocolate chips (or slivered almonds, pecans, walnuts, etc.). If you're using an acidic fruit like orange or pineapple, ensure it's well drained and almost dried to avoid the possibility of curdling the mixture.

Peanut Butter Cup Version
Variations on a theme. This works for so many things. It's really marvelous when it applies to food.
 

The filling is essentially the same except swap the cocoa for 3 heaping tablespoons of peanut butter. To counter-balance the saltiness you could add 1/4 cup more sugar bringing the total to 3/4 cup for the filling. There's plenty enough in the topping and other additions. I replaced the chocolate chips with 15 mini peanut butter cups, cut into quarters and blended in as the filling mixture was ready. Fill the pan with your mixture & set aside.

Once your mixing bowl & beater are washed and cooled, pour the whipping cream in and follow the above directions for the topping. This particular time, I used a couple brownies (I made with left-over mixture for the base) and broke them up into the topping just as it was finishing and ready to be spread on the cake.

Enjoy!!

Peace & Love