White Chocolate Cheesecake with Sea Salt Caramel

We’ve been on a birthday marathon around here lately.

Four of our five birthdays are in the summer, and coming from the 4th birthday just this week, I’m a little birthday-ed out! :)

However, with birthdays come cooking and food and cakes and such, and since two of the four birthdays requested cheesecake, I tried a new recipe for one.

We’re white chocolate fans ~ in mochas, in drinks, in cookies, and especially in cheesecakes. When I found this recipe for my husband’s birthday, I expected it to be a great one. I just didn’t expect it to be as fabulous as it really was! :) This was the perfect combination of tastebuds delight, rich but not too sweet, and absolutely amazing. This goes down as The Best Cheesecake Ever; at least, according to my husband.

Without further ado, let me introduce you to the

White Chocolate Cheesecake
with Sea Salt Caramel

cheesecake 1

[adapted from Tasty Kitchen]

FOR THE CRUST:

1 1/4 cups Pecan Sandies cookies
3 Tablespoons unsalted butter

FOR THE FILLING:

8 ounces White Chocolate Chips
4 packages Cream Cheese [8 ounce packages]
1 cup sugar
3 Tablespoons Unbleached All-purpose Flour
1 teaspoon Vanilla Extract
3 whole Large Eggs

FOR THE CARAMEL:

1 cup Brown Sugar
1/3 cups Heavy Whipping Cream
1/4 cups Unsalted Butter
1/4 teaspoon Sea Salt [or more to taste]

PREPARATION INSTRUCTIONS:

Preheat the oven to 225 degrees.

To make the crust:
Pulse the cookies in a food processor until you get fine crumbs. Add the butter and pulse again until all is well mixed. Press the mixture into the bottom of a 10-inch springform pan that is well-greased. Set the pan aside.

To make the filling:
Melt the white chocolate in a small bowl in the microwave [in 30-second intervals until well melted; this prevents the chocolate from getting burned]. Set aside to cool slightly. Soften the cream cheese if needed, and then beat in a large bowl with an electric mixer until smooth. Add the sugar, flour, and vanilla and beat it again, just until smooth. Add the eggs, one at a time, beating after each one. Beat in the melted chocolate. Pour the batter over the crust.

Bake the cheesecake at 225 degrees for two hours, then turn off the oven and leave in at least one hour or overnight before removing [the slow baking is the key to a smooth, uncracked perfect cheesecake!]. Refrigerate at least one hour serving AND before removing the sides of the springform pan.

To make the Sea Salt Caramel:
In a small saucepan, bring brown sugar, whipping cream, and butter to a boil over medium-high heat, stirring constantly. Boil for about 3 minutes. Remove from the heat, whisk in sea salt. Let it cool and then serve on top of the cheesecake.

Slice the cheesecake with a sharp knife dipped in hot water, then wiped dry before each slice.

Serve with the Sea Salt Caramel glazing individual slices.
[you can reheat the caramel as needed in the days after; it warms beautifully]

Garnish with whipped cream, if so desired.

Let it melt in your mouth, and Enjoy! :)

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February 15, 2011March 20, 2013

Of Princesses and Pink Cupcakes

The past few weeks since the girls have returned to good health [after the two-week illness bout over Christmas] have been so wonderful. These are the kinds of days I imagined when I thought about what being a mom would be like one day in the far future. :)

… happy, giggling children
… happy chattering
… occassional fights, but nothing to disturb the day too greatly

[The Dining Room mantel]

However, I live in the real world like everyone else, so not every day is like that! [see previous post]

But the past few weeks Zoe has been over-the-top happy. As in, giggles after almost every sentence she says. At stuff that isn’t even remotely funny. Fits the perfect description of “chatterbox.” So sweet to her sister [well, except for when I’m on the phone catching up with friends I haven’t talked to in months; then, well…]. Just generally happy almost all the time. It really is quite amazing. Not that she wasn’t usually happy, but now she’s just gushy happy.

Olivia, on the other hand, is in rough waters with teething. Part of her sickness over Christmas, along with the flu, was getting all four eye teeth at once. Since finally cutting those, she’s still been sooo grumpy, and it dawned on me through a talking-with-a-seasoned-mom-moment that she is also cutting her 2-year molars early. Sooo, still working on better days with that poor child. At least now I have more sympathy. :(

[Anyway, that part was for my mom. :) It’s not like everyone else is interested in hearing about someone else’s teething child. But Nana? Yep. She’ll listen for hours. ♥]

Zoe has also been living in the imaginary world of being a Princess. This just thrills my heart, seeing the innocence, the core desires of a girl’s heart being voiced so unassumingly. “Mommy! Look at me! I’m a blue-ti-ful Princess!”

[She has a lisp, or a “listhp” :), but most of her words are pronounced correctly. But she always says, “blue-ti-ful.” And I think it’s so precious I’m not about to try to change it.]

There is no shame in voicing the question, “Do you like me, Mommy?” just to hear a reassuring YES along with a tight squeeze. Or in asking, “Am I blue-ti-ful?” to hear the pride in a parent’s voice in the YES, because parents generally think their child far exceeds normal standards of beauty, blinded-by-love though they may be. There is no shame in enjoying beauty, in being beauty. “Mommy, watch me dance!”

My children teach me so much about God. And about relationship with God. About going to God honestly with the questions I’m feeling. It’s not silly or ridiculous. That’s what relationship is about – honesty and being vulnerable with our hearts before God. Not pretending that everything is okay if it isn’t. Being honest if we need a hug today. Being real with God, like Zoe was yesterday morning, “I’m sorry I wasn’t being nice to you, Mommy…” I’m intertwining the various relationships here, but I hope you follow. No wonder Jesus told us to be like a little child…

So the combination of Princess-love and hearts and pink and Valentines’s Day called for some pictures. I don’t claim to be a good photographer, and sometimes I’m rather embaressed to put up my shots, but you know, this is our life; we’re normal, we’re not perfect, but we invite you as friends. Although I would love to take a real photography course sometime, just to learn more about it. Any good suggestions? [on one that wouldn’t break the bank account?] Some of you “real” photographers have given me tips here and there and I love when you guys do that.

These pictures were taken in evening light, and I just loved the softness about them.

These following pictures were taken on a cloudy day, and I thought the lighting would be perfect. But just as we started taking pictures, the sun broke through the clouds VERY brightly and thus the harsh lighting. :( Re-doing wasn’t really an option, because, well, my girls aren’t really photogenic. :) It’s more like I run after them trying to snap a few pictures that hopefully will turn out. Olivia especially. She’ll probably wonder why I hardly have any pictures of her. And I’ll say, “Because you were always a blur, a whirlwind of running.”

But if she is fascinated by Zoe, then we can get a few still shots. But definitely not posy-posy. Oh no.

Valentine Princesses 124

On my chalkboard in the dining room, which adjoins to the living room, I have written:

TODAY:
– enjoy little things
– smile at my children
– choose to Trust

So because I want to make it a point to do fun little things with my children, and to meaningfully look into their precious little faces and smile into their eyes…

…and since Zoe is SO into pink [that was the first color she recognized, and it’s still her favorite today], and because this book is one of her favorites ever ever ever…

…we made pink cupcakes for Valentine’s Day. We had SO much fun! I felt like a little girl myself, and I don’t normally enjoy baking all that well.

I am not a baking genius, lest this picture fools you. My secret lies in the next picture.

Pillsbury Cake Mix, you are my new friend. You make baking so easy, and look so amazing. Baking right after breakfast was actually easy, due to these easy ingredients:

Other than Zoe cracking an egg and it sliding down off the counter and running down the cabinets and making a puddle on the floor [“I can do it! I can do it!!” she had emphatically told me], and other than batter flying around the kitchen when she was mixing up the batter with the electric mixer, it was a grand success. She chattered like a magpie during the whole 2 hours, or however long we were baking. I hope she remembers times like this, because this day will go down in my memory as pure loveliness.

[Pajama-clad and morning-hair glory all three of us. I look like I was either 1) crying my eyes out the night before, or, 2) just woke up 3 minutes prior. Neither was the case.]

BUT – the point of this picture is the matching aprons! They were a gift from my sister Ervina, and I’m sure she has no idea how much we love wearing them together. And if I forget, Zoe will remind me. She loves it that much. And besides the fun we have wearing them, we can think about Auntie Ervina and how much we miss her… ♥

Zoe’s role as Assistant Gourmet Artist was taken seriously.

This part of putting on the sprinkles delighted her little soul to no end. “Enjoy little things…”

And of course, whenever there is baking, there are always eager tasters.

We wrapped a couple of them up in little paper wrappers, inspired completely by Rachel. Never in a hundred years would’ve I thought of such a cute idea.

I love white cake stands, but have none of my own. So, putting a plate on top of a white milk glass bowl creates the effect I’m looking for. At least, until it has to be moved. :)

Zoe was making all kinds of faces that morning for the camera. These are for my mom too. :)

And thus ends my rant on how FUN it is to have two little girls. :)
I would like to have 2 more, just like them, please. :) And then boys may start after that. But I LOVE having two little girls!

[And now I’ve used up all my picture allowance on xanga for the month. And it’s only the 15th. Premium suddenly looks appealing. So if you see me uploading strange amounts of pictures to facebook, it’s because I can copy and paste, thus the odd size picture assortment…]

And that’s the post Of Pink, Of Princesses, and Of Cupcakes.

-clarita

July 13, 2010March 20, 2013

Making: Biscotti

This is for those of you who have seen biscotti pictures on my blog and asked for the recipe. :)

There’s no great secret – I just got this recipe online, I think. It takes a little bit of time to make, but oh so worth it! Take it from me – I’m not much of a baker, but I’ve had biscotti on hand almost every single day since November of last year when my friend Bek first sent me some. That’s dedication. My morning fix.

To sit in my living room, surrounded by soft morning light, soft music, soft couch, in the mornings before my children awake, and to sip hot coffee and have a delicious biscotti… Ahhhh, this is the start of a good day!

Chocolate Chip Biscotti

2 3/4 cups flour
1 1/2 teaspoon baking powder (don’t forget this… like I did once. ruins your batch. :( )
1/4 teaspoon salt

Combine dry ingredients in a medium-sized bowl. Set aside.

1/2 cup butter
1 cup sugar (I usually cut in half)
3 eggs
3 Tablespoons amaretto (almond flavor, which I omit and add 1 Tbs. vanilla instead because I’m not an almond fan)
1 Tablespoon water (mixed with 1 Tbs. instant coffee if you want mocha biscotti)

Beat butter and sugar in large bowl wih electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add liqueur and water. Gradually add flour mixture.

1 cup mini semi-sweet chocolate chips, plus 1/2 cup for coating
1 cup sliced almonds, toasted and coarsely chopped

Stir in 1 cup chips and the almonds.

Preheat oven to 300 degrees.

Divide dough into two parts. Spread each half on a greased baking sheet with floured hands, shaping into a log about 4 inches by 12 inches (this takes a little experimenting to get the shape right: too thin = too flat, but too thick = too fat because it will raise? rise? (someone help me out!) a bit from the baking powder.) I fit both logs on cookie sheet the short way.

If it helps you shape them, greased a sheet of wax paper and roll the dough back and forth in that until you get the desired shape. I did this for a long time.

(I did say two logs. Below is a double batch, just in case you were wondering.)

Bake approximately 1/2 hour, until the top of the logs are firm to the touch. Remove from the oven and cool.

(I made big batches, thus the long way on the cookie sheets. I’m really going to confuse everyone…)

Cut each log with serrated or electric knife into 1-inch thick pieces. Return slices, cut side up, to cookie sheets.

Bake until the top of slice are firm and hard to the touch. Turn slices over and bake again until cookies are completely dry. Cool on wire racks (or countertops on cookie sheets).

Side notes: I usually do the second baking overnight on warm or 200 degrees. It never burns that way, and I don’t even have to turn them over.

Final step: ice and decorate as you desire! The fun part, even though it takes a little time.

I drizzle a bit of olive oil over the chocolate before melting it in the microwave.

You can ice just the bottom…

… or you can be creative and add fun words or names of boys to send to your sister. :) I used a plastic sandwich bag with the corner cut off for this, since I don’t have all the fancy shmancy baking items.

Another kind of biscotti with white chocolate.

And it makes a lovely gift! Leftover chocolate is great for throwing a few strawberries on the plate.

There are endless options with biscotti. Take the basic recipe and add your favorite cookie flavor: lemon, white chocolate macadamia, orange and cranberry… I also double the recipe all the time – we go through the biscotti so fast around here since both of the girls already ask for it, and I love to give it away.

So there it is, ladies with a biscotti craving! Have fun with it!