Carrot Cake Cheese Cake

A friend of mine shared this recipe with me.

2 1/4 packages of cream cheese (18oz.) room temperature, divided
1 3/4 C sugar
1 3/4 C confectioner's sugar , sifted
1 C flour + 1TBS
5 eggs
2 1/2 tsp vanilla, divided
3/4 C vegetable oil
1 tsp baking soda
1 tsp cinnamon
1/8 tsp salt
1 (8 1/2 oz.) can of crushed pineapple , drain and reserve juice
1 C grated carrots
1/2 C flaked coconut
1/2 C roughly chopped walnuts
1 TBS butter, softened
1 TBS of the reserved pineapple juice
1/8 tsp salt

Spray a 9 1/2 " springform pan with a vegetable cooking spray or use my
Pan release recipe under Tips, Hints and More.

In a stand mixer beat together :
2 packages of the cream cheese
3/4 C sugar
Beat until smooth and creamy

Beat in:
1 TBS flour
3 eggs
2 tsp vanilla
until smooth and creamy
Set aside

Carrot Cake:
In a large bowl, combine:
oil
1 C sugar
2 eggs
1 tsp vanilla
Mix well
Stir in:
1 C flour
baking soda
cinnamon
1/8 tsp salt
Mix well
Stir in:
pineapple
carrots
coconut
walnuts

Spread 1 1/2 C of the carrot cake batter in the bottom of the pan
Drop large spoonfuls of cream cheese batter over the carrot cake batter
Top with large spoonfuls of remaining carrot  cake batter.
Repeat with remaining cream cheese batter, spreading evenly with an off set knife.

Bake at 350 degrees 50 - 60 minutes until set
Cool to room temperature and then refrigerate
when completely chilled, prepare the frosting.

Frosting:

In a bowl, use a hand mixer.
Combine:
8 oz. Cream Cheese, room temperature
1 Stick of Butter, (1/2 C), room temperature
4 C Confectioner's Sugar
2 tsp Vanilla

2 tsp of Reserved Pineapple Juice
1/2 tsp Salt

In a Bowl with an Electric Hand Held Mixer.
Beat on Low until combined.

Increase Speed to High and Mix for 4-5 minutes.
Frost the cooled Cheesecake
Refrigerate 3 hours before serving

I posted a few photographs, but I wasn't pleased with the results.
We just returned from Canton, Texas ( First Monday Trade Days) I think it's the world's largest Flea Market).
I bought a new Spring-form pan from Pampered Chef that has a tempered glass bottom. The next time I'll make the Cheese Cake in the new pan and post a photograph.

The Cake is amazing and it will become one of my "Best of the Best" recipes.

Enjoy!
Peace in the Kitchen!

Dallas Morning News Taste Section Recipe , No Bake Oreo Tart with Oreo Crust!

Today the recipes were very cool. Literally, the title was " Keep Your Cool " instead of slaving over a hot stove, try a no - bake summer dessert.

There were several really good recipes but I only chose one to post today.

No - Bake Chocolate Tart with Oreo Crust:

10 oz. Oreo Cookies ( 25 cookies)
1/2 C butter, melted
1 C heavy cream
8 ounces of 72% dark chocolate, coarsely chopped
1/2 tsp vanilla
1/2 C chopped almonds or other nuts. ( would use hazelnuts). If I wanted it to be a Texas tart, I would certainly use pecans!
sea salt for sprinkling
whipped cream for serving

In a food processor, blend Oreo Cookies until the texture of cornmeal.
Add melted butter and blend well
Place the mixture into a 9" round tart pan with a removable bottom.
Use the bottom of a measuring cup to press the mixture evenly onto the bottom and up the sides of the pan.
Freeze the crust while preparing the chocolate filling.

Place chocolate in a medium bowl and set aside.
In a microwave safe bowl or large glass measuring cup, heat cream in the microwave on high for 1 - 1 1/2 minutes, or until it comes to a boil.
Pour cream through a fine sieve held directly over the bowl of chocolate.
Let stand for 5 minutes.
Stir until chocolate is dissolved.
Quickly stir in vanilla.

Immediately pour chocolate mixture into the crust.
Sprinkle with nuts and sea salt.
Let sit at room temperature for at least 2 hours, or until set; or chill slightly for 1 hour.

Serve with whipped cream.

Enjoy!
Peace in the Kitchen!

Pineapple Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with
1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Cake:

2 Eggs
2 C Sugar
2 C Flour
20 oz. can crushed Pineapple, including liquid
2 tsp Baking Soda
1 cup chopped Pecans
Place all ingredients in a large Mixing Bowl and stir to combine well.
Pour into the pan and bake for 45 minutes.
Prepare the Frosting while the Cake is baking.

Frosting:

2 C Confectioner's Sugar
2 tsp Vanilla
8 oz.  Cream Cheese, softened
½ C Butter, softened

Cream ingredients together and set aside. When cake is removed from the oven, poke holes in it with a fork. Spread frosting over cake while the cake is still warm.
Serve when the cake has cooled and frosting has set.


Enjoy!
Peace in the Kitchen!

Cast Iron Skillet Eggplant Parmesan

I love Eggplant Parmesan. Here's a great recipe baked in a Cast Iron Skillet. I have other Eggplant recipes on the Blog.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Cast Iron Skillet
A Sheet Pan lined with Paper Towels to drain the Eggplant.

1 Eggplant, peeled and sliced 1/4" thick.
2 Eggs, beaten in s shallow bowl.
3/4 C Breadcrumbs in a shallow bowl.
3/4 C Grated Parmesan Cheese in a shallow bowl.
1/2 tsp Garlic Powder
1 tsp Oregano
Marinara Sauce, your choice.
6 oz. shredded Mozzarella Cheese

Vegetable Oil

Chopped Fresh Basil Leaves for Garnish

In the Breadcrumb Bowl:
Parmesan Cheese
Garlic Powder
Oregano
Whisk well.

Dip the Eggplant in the following order:
Egg
Breadcrumbs
Lightly press the Crumbs with your fingers.

In the Skillet on Medium High Heat:
1/4" of Oil, until Hot.

Fry each slice for 1 - 2 minutes until Golden Brown.
Transfer them to the Paper Towel to drain.

Discard the Oil.
Transfer the Eggplant to the Skillet, overlapping and up the sides a bit. Whatever it takes for all of them to fit.
Top each slice with a TBS of Marinara Sauce and Cheese.

Bake 25 - 30 minutes. The Cheese should be Golden Brown.

Garnish with Basil and Serve with additional Sauce.

Enjoy!
Peace in the Kitchen!

Venice Beach, Manhattan Beach Cuisine........ more great food!

English Toffee Candy Bar Pie

Another one of my favorite classic American Desserts.
This is great for a Church Supper, Family Gathering or ...... anytime!

2 packages ( 3.9 oz.)  Chocolate Instant Pudding Mix.
2 C Cold Milk.
1 Tub of Frozen Whipped Topping, thawed and divided.
2 Chocolate English Toffee Candy Bars, ( 1.4 oz. ea.) Chopped and divided.
1 Chocolate Cookie Pie Crust already prepared. There are simple recipes available to make your own.
1 Square ( 1 oz.) Semi Sweet Baking Chocolate, melted.

In a medium bowl , Whisk the Pudding Mixes and the Milk for about 2 minutes, until well blended.
Fold in 1/2 of the thawed Whipped Topping.
Fold in all but 3 TBS of the crushed Candy Bars.
Pour the mixture into the crust.

Top with remaining Whipped Topping and sprinkle with remaining crushed Candy Bar.
Drizzle the top with the Melted Chocolate.

Enjoy!
Peace in the Kitchen!

Ellise Pierce / Cowgirl Chef. Texas Cooking with a French Accent

I recently took a class at our local Central Market . The class was Hatch Chiles with a French Accent , taught by Ellise Pierce. She is the author of  Cowgirl Chef, Texas Cooking with a French Accent.
I purchased her book several months ago and was pleased to see that she was teaching at Central Market. The class was so educational, fun and Ellise made it a memorable experience.

The menu included the following dishes:

Green Chile Gougeres
Southwest Gazpacho with Green Chile Granita
Green Chile Granita
Roasted Corn, Yellow Squash and Green Chile Galettes with Avocado-Jicama Salsa and Margarita Shrimp
Avocado-Jicama Salsa
Fig and Green Chile Tartlettes
Margarita Shrimp
Buttermilk Ice CreamCroustade Dough

I don't feel that it's appropriate to post the class recipes
You can certainly purchase her book.

Ellise is very personable and her class is fun.
I would definitely take another class with her.

I've included some photographs from the class, photographs of some of the dishes and her book that she autographed for me.


Enjoy!
Peace in the Kitchen!

Green Chile Cheese Gougeres

Croustade Crust for a Fig and Green Chile Tartlette
served with Buttermilk Ice Cream

Roasted Corn, Yellow Squash and Green Chile Galettes
Avocado-Jicama Salsa
This was served with Margarita Shrimp , as a vegetarian, I passed on the Shrimp.