Strawberry cheesecake-pie

Is there such a thing as a cheesecake-pie?? Last weekend I made a fresh strawberry pie for Easter dessert. During the process of mixing the strawberries in this wonderful sweet strawberry glaze, I realized that the pie would be so much tastier with a cream-cheesy layer to add a cheesecake like element. I can't fully call this a cheesecake or a strawberry pie alone because of the portions of both the cream filling and the strawberry filling. With a little experimentation and thumbs up from my best and most honest taste tester husband, I give to you a very simple but sweet and delicious (Griswold drumroll please)... Strawberry cheesecake-pie.  

 

Strawberry cheesecake-pie

Recipe source: Emmy in her Element

 

Ingredients:

{crust}

1 1/4 cup graham cracker crumbs

1/3 cup melted butter

1/4 cup sugar

 

Mix together and press into 9" pie dish. Bake in 375 degree oven for 6-8 minutes or until set and golden. Watch closely, this can burn! Let cool until room temp or cool in refrigerator before spreading cream filling.

 

{cream filling}

8 oz room temperature cream cheese

3 heaping tablespoons powdered sugar

1 cup whipped cream (I mixed up some heavy cream homemade and just whipped this up very first)

 

Beat whipped cream until stiff peaks form. Set aside.

Beat cream cheese and sugar until smooth. Gently fold in heavy cream until incorporated.

Spread into cooled graham cracker crust about 1/2" in thickness.

 

{Strawberry topping} 

1 box strawberry junket Danish Dessert.

2-3 cups fresh chopped strawberries (more or less depending on how high you want to pile them, yum!)

 

Follow directions on Danish dessert filling (the box calls to mix the powder with 1 3/4 cup water, I took out 2 tablespoons water and replaced it with 2 tablespoons lemon juice to add tartness). Let cool slightly before mixing strawberries into the glaze.

 

Assemble pie by baking crust, letting cool and then spreading with cream filling and topping with deliciously glazed fresh strawberries (make sure this is cool enough it wont melt your cream filling). Let this pie have 2-3 hours to set in the fridge before its ready to eat.  I like to add fresh whipped cream on the pie right before serving.

 

 



 

  I had extra filling so I made some mini pies to take and share as well. Wouldn't these mini's be so fun for a birthday party or shower?  

   

Creamy broccoli medley

 

 

Recipe: Creamy Broccoli cheese medley

Recipe source: Emmy in her Element

 

DIY baby shower on a dime!

This past weekend I hosted a baby shower for a sweet friend of mine. She is the most beautiful girl, inside and out. She is a strong mother who has quiet a story to tell. I was excited to share this special day with her. I wanted to share with you how I put together this party start to finish in case you are hosting and need some ideas!   Luckily Rachel agreed to let me take her maternity photographs so that I could design my own invitation. This was really fun and I loved the practice! Here are a few of my favorites...

Easy Gingerbread Man cookie glaze

  If you saw my favorite gingerbread man cookie post you will probably be wanting my easy gingerbread man cookie glaze. This is a very simple yet beautifully glossy glaze. I usually help my kids spoon it on and let them go crazy with sprinkles and decorations.  

Caramel-Pecan Sticky Buns

 

 

Fall Apple Crisp

 

Apples are falling and it's time to put them to good use! I have been canning applesauce this week and I decided to whip up a dish of warm apple crisp to snack on while I was working. Oh my! I cannot get enough of the tart apple taste with a buttery crumble topping. This is a quick and easy recipe, perfect for a fall dessert or party. Enjoy!

Ham and turkey salad sandwiches- perfect for a party food or light lunch

  I worked for a bakery when I was a teenager. I normally worked early (5am) on Saturday mornings. I remember the smell of  the delicious bread baking, one of my jobs was to run it through the slicer. I also frosted the cinnamon and orange rolls, and the giant sugar cookies... (Is your tummy growling yet?) One of my favorite lunch items was a ham and turkey salad sang. Some days I crave it so bad I have to drive back to the bakery and get one! Today I am sharing my best "copycat" recipe that I have come up with, to save myself from running into the bake shoppe. These sandwiches would be perfect for a bridal/baby shower or party, especially in the summer as the salad is served cold. I hope you enjoy it!

French Apple Galette AKA easy free form apple tart

 

   By now you know by now how much I love apple pie.  I have shared many versions... salted caramel apple pie, sweet cinnamon apple pie turnovers, mini apple pies, 2 tips to change the look of your pie crust and my most recent (and possibly favorite) post on homemade apple blossoms. Today I am going to break away a little from a full on apple pie, and switch over to something a little more simple, but still beautiful none the less. We can be fancy and call this a "French apple galette", galette meaning "free form" aka no stress over fitting the dough just perfect or making pretty edges, or we can be real and call it what it is. A simple no fuss, elegant to the eye and delicious to the taste dessert. It's easy, fun and when the scent of buttery crust and warm sweetened apples hits your senses you will find yourself wandering around your kitchen aimlessly until the timer beeps FINISHED! I hope you enjoy this recipe as much as I have. I found myself twirling in my apron dreaming of a fall day when I have a basket of freshly picked apples from a neighbor and warm quilt to wrap up in... ah fall, how I love you.    

Recipe for French Apple Galette

Slightly adapted recipe from here

 

Dough ingredients:

1 cup all-purpose flour
1/2 teaspoon  sugar
1/8 teaspoon salt
6 tablespoons butter cubed into small pieces
3 1/2 tablespoons chilled water

 

 Filling:
2 pounds about 8  apples (Granny smith, pink lady or any tart firm apple) peeled, cored (save peels and cores), and sliced
2 tablespoons butter  melted
 3-4 tablespoons sugar

 

Glaze:

1/2 cup sugar

1 tablespoon lemon juice

peels and cores of apples

cornstarch (optional)

 

Mix flour, sugar, and salt in a large bowl; add 2 tablespoons of the cold cubed butter. Blend in a mixer or food processer until dough is chunky and butter resembles large peas.

Slowly add  in water, stir or pulse and then add remaining cubes of butter until dough just holds together. 

 Remove dough from food processer and flatten into a 4-inch-thick disk; refrigerate. After at least 15 minutes.  On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Flour your rolling pin as well to resist sticking. 

Place your dough in a lightly greased 9-inch round tart pan, OR if you are going free form, roll dough up on your rolling pin, and unroll on to your baking sheet covered in parchment paper. Heat oven to 400 F. 

Slice apples thin and neatly arrange on your dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan or pie dish. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.

Brush your melted butter over apples and onto dough edge. Sprinkle 1 1/2 tablespoons sugar over dough edge and 2 tablespoons over apples.

Bake in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown, 40-45 minutes.

To make glaze: Put reserved peels and cores in a large saucepan, along with sugar and lemon juice. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup and add back to pan. Use cornstarch to thicken if desired. (One recipe of glaze made a jar extra that I kept in my fridge for up to 1 week to use on other tarts.

When tart is finished baking, remove from oven, and slide off parchment onto cooling rack. Let cool at least 15-20 minutes.

Brush the glaze over tart, slice, and serve.

   

 

 

If you do not have a pie dish or a tart pan, go ahead and place dough on parchment paper on a baking sheet and build the apple tart galette style (free form), see pics below.

 

 

Free form option:

   

   

Cheddar bacon vegetable dip

I love making beautiful food. What I love even more than that, is sharing it. I remember when I was little, my family loved watching the Utah Jazz play. I would always be in the kitchen slicing and dicing and making some kind of snack for us to enjoy during the game...for me, that was the best part of it. I would spend so much time placing the fruit on the dish in a way that the brightest colors played off of each other and so it looked as pretty as it tasted. I guess I have never outgrown that passion, and even today I love adding creativity and art to my makes. Today I am sharing our family's very favorite veggie/cracker dip. It was passed down from my Grandma, she used to make it every holiday we would spend together. It is so packed with flavor and SOOO delicious. I promise you will never make anything but this for your next veggie platter. This dip is also an amazing baked potato topper or dip for hot wings.  You are going to love it!  

 

Recipe: Cheddar bacon veggie dip
Recipe source: Emmy in her Element
 

1 pound 16 oz sour cream (we like daisy)

1 tablespoon plus 1 teaspoon Hidden Valley Ranch packet powder

1/4 cup Hormel bacon bits

1 1/2 cups medium or sharp cheddar cheese

3/4-1 teaspoon creamy horseradish (you can start out small and add more if you like the bold flavor!)

 

Mix ingredients together and serve with vegetables, crackers, pretzels, or on a baked potato as a topper. Keep chilled.

** Note: I served my dip today in 3 hollowed out green peppers just too add some creativity. I added a little bacon, cheese and chive straws from my HERB GARDEN on top for garnish. My veggie platter consists of cauliflower, sweet peppers, olives, celery and carrots. If you are making this for a large crowd, you can double the recipe for dip and serve it in a hollowed out eggplant to look pretty!

 

 

Family favorite Pasta Salad

 

 

LAST POST I promised to share a few recipes I used at a recent baby shower I threw for my friend. This pasta salad has been a recipe my mom made growing up, and after I got married I tried my Mother in Law's version as well. I took it upon myself to combine ideas from the two, and I am really happy with the end result!

This salad can be made with variations, adding or substituting as you please... the flavors are bright and fresh, and it can be made ahead of time for early and easy preparation.

 

Recipe: Family Favorite Pasta salad

Recipe source: Emmy in her Element

 

1 Box Rotini pasta

6 cheese sticks cut into 1/4"thick slices

3/4 cup purple chopped purple onion

1 cucumber peeled and cut into bite sized chunks

1 cup cheery tomatoes sliced in half or thirds

1 cup blanched broccoli chopped

1 2.25 oz can sliced black olives.

1 bottle Italian Dressing

1-2 tablespoons Jonny's salad essence seasoning

 

Garnish:

Toothpicks

cherry tomatoes

string cheese slices

sliced crostini bread or bagel chips

 

Boil Pasta as directed. Do not over cook as the pasta will soak in some of the dressing. Drain and cool in the refrigerator. Cut veggies and cheese, and set aside. Flash boil the broccoli for just a few minutes to lightly soften. Do not over cook. Immediately remove and add to an ice bath or rinse in cold water to stop the cooking process. Cool broccoli in the refrigerator. Once pasta has cooled, add veggies, olives, cheese, salad essence and stir in about 3/4 of the bottle of Italian Dressing. Mix together and let cool together in the fridge. After a few hours, add a little more dressing as the pasta will soak a little of it up as it cools.

For my party, a fun way I found to dish up the salad was to add it to clear cups and add a garnish on the top. I made this by taking a tooth pick and adding 1 whole cherry tomato and a slice of mozzarella cheese. Right next to it I added a bagel chip, I also think a slice of crostini bread would be perfection.

This was easy to make ahead of time and chill until my guests arrived.

 

   You could also add pepperoni, or use different kinds of pasta for this salad. I have had it made with tri-colored pasta, spaghetti noodles, or bowtie. You could also use different vegetables, let your imagination take over!  

Black forest Ham and Swiss Sliders with mustard poppy seed topping

 

  This past weekend I threw a baby shower for my good friend. The food turned out delicious and I wanted to share the menu with you. My next few posts will be dedicated to some of the best dishes I have found to share at your next party or family/friend get together... hope you enjoy!  

Recipe: Black forest Ham and Swiss sliders
Recipe source: Emmy in her Element

2 packages Hawaiian sweet rolls (white or wheat are both delicious!)

1 package deli ham (I used black forest from Costco)

Swiss Cheese sliced (Jarlsberg is always my favorite swiss)

 

Poppy seed topping:

1 stick melted butter

1 teaspoon Worcestershire

1 1/2 tablespoons Dijon mustard

1 tablespoon dried minced onion

1 tablespoon poppy seed

 

Slice the tops off of the rolls and set aside. Add 1-2 slices of black forest ham, and 1 slice of Swiss cheese on top. Replace tops of rolls and add the sandwiches to a cookie sheet close together. Prepare topping by whisking together ingredients and spoon over the tops of the rolls. Preheat oven to 350 degrees and let the topping set while the oven warms. Cover rolls with tin foil and place in oven for 10-15 minutes until cheese is all melted. Remove the foil for the last 2 minutes of baking time to crisp up the tops. Serve warm.

 

 

 

I imagine this recipe could be played around with as far as fillings go... maybe turkey and Swiss or cheddar? Gouda.... oh my!

Mini Cheesecakes with raspberry swirls

 

  I have been craving cheesecake for 2 weeks now and I finally gave in today and picked up some cream cheese. Now, I don't know how you feel about your cheesecake but for me, I can only have a sliver before it gets too rich. I decided today instead of making a whole big cheesecake that would probably go to waste, I would make some mini's and share with my Sister in law who is celebrating her birthday. Win Win.   I found this recipe from "Martha's Cupcakes" a while ago, and I love it. They look so beautiful and complicated, but if you follow a few simple steps, they turn out looking like they are from a restaurant! The first time I made it I was a little freaked out of doing a "water bath" so I skipped that step and unfortunately my cakes were sunken in the center. A tip for you: Don't skip the water bath. Its easier than it sounds and it makes for beautifully puffy little cakes that will make you smile.   The original recipe makes 32 cheesecakes, perfect for a bridal/baby shower or any party you want. For a family size, I will also share a broken down recipe that can make 12 cheesecakes or one for 8. I have never frozen these cheesecakes as they have never lasted long enough, but I do know they will store in the fridge for a few days if stored properly in an air tight container. Hope you enjoy this sweet little recipe!    

Recipe: {Makes 32 Cheesecakes}
-Graham cracker crust-

1 1/2 cups finely ground graham crackers (use gluten free graham cracker crumbs if desired)
4-5 tablespoons butter, melted (It may feel a little too dry but once compacted it will set very well!)
3 tablespoons sugar
1/4-1/2 teaspoon cinnamon (OPTIONAL)

-Cheesecake filling-

4 bricks of cream cheese (32 oz) MUST BE ROOM TEMPERATURE

1 1/2 cups sugar
1/8 teaspoon salt
1 teaspoon vanilla
4 large eggs, room temperature (setting your eggs out helps them incorporate into the filling more smoothly)

-Raspberry topping-
In your blender, mix a cup or so of fresh or frozen (thawed) raspberries, strawberries or triple berries.
Add a tablespoon of sugar (more if you want it sweeter) and blend.
Pour liquid through a sieve to separate seeds to make a smooth fruit topping.

 Recipe" {Makes 12 cheesecakes}
-Graham cracker crust-
2-3 tablespoons butter, melted
1 cup graham cracker crumbs (use gluten free graham cracker crumbs is desired)
3 teaspoons sugar
1/4 teaspoon cinnamon (OPTIONAL)

-Cheesecake filling-

2 bricks of cream cheese (16 oz) MUST BE ROOM TEMPERATURE

 3/4 cup of sugar
pinch of salt
1/2 teaspoon vanilla
2 large eggs- room temperature


-Raspberry filling-
1/2 cup of raspberries or about 6-8 strawberries
2 teaspoon of sugar
In your blender, mix fresh or thawed raspberries, strawberries or triple berries and sugar until pureed.
Pour liquid through a sieve to separate seeds to make a smooth fruit topping.

 

{Recipe: makes 8 cheesecakes}
 -Graham Cracker Crust-

2 1/4 tsp. sugar

1/4 cup + 2 Tbsp. graham cracker crumbs (use gluten free graham cracker crumbs if desired)
2 1/4 tsp. butter, melted
Dash of cinnamon (OPTIONAL)

-Raspberry Topping-
1/2 cup. raspberries, strawberries or triple berries fresh or thawed.
1 tsp. sugar

-Cheesecake filling-
1 brick (8 oz.) cream cheese MUST BE ROOM TEMPERATURE
1/4 cup + 2 Tbsp. sugar
pinch of salt
1/4 tsp. vanilla
1 large egg room temperature

 

 Directions for all:
Preheat oven to 325°F.
Line your muffin tins with paper liners. To make your life very easy, cut small strips of wax or parchment paper to go underneath your cheesecakes to make them extra easy to remove! Spray liners with pam cooking spray.

 Stir together ground graham crackers, butter, sugar and optional cinnamon. Press 1 tablespoon crust mixture firmly into bottom of each lined cup. Press with a (tippy) cup to make a firm crust! Bake until set, about 5 minutes. Transfer tins to a wire rack to cool.

Blend raspberries, strawberries or triple berries and sugar in a food processor or blender until smooth, about 30 seconds. Pass puree through a fine sieve into a bowl, pressing with a spatula to remove as much liquid as possible and separate seeds. Toss seeds in the garbage when done.

With an electric or stand mixer on medium-high speed, beat cream cheese until fluffy, scraping down sides of bowl as needed. With mixer on low speed, add your sugar in a steady stream. Add salt and vanilla; mix until well combined. Now add your eggs, one at a time, beating until just combined after each.

Spoon 2 heaping tablespoons of filling over crust in each cup. Use a spoon to make a few drops of  raspberry, strawberry or blackberry puree on the top of each cheesecake (about 1/2 a teaspoon). With a  skewer or back of your spoon, swirl sauce on the top of the cheesecakes . Put your cupcake pan on a baking sheet and add enough water to go about 1/2 way up the sides of the cookie sheet. THIS IS ALL YOU HAVE TO DO FOR THE WATER BATH! Do not skip this step, or your cheesecakes will sink in the center during baking.

Bake cheesecakes 30-32 minutes or until centers are set! THE WATER WILL BE VERY HOT so carefully remove your pan from the oven and out of the water on the tray. I like to turn the oven off and open the door a little to let them cool for about 5 minutes and I am able to carefully lift the pan out. Carefully transfer cheesecakes to a pan that you will transfer into the fridge.  Refrigerate for AT LEAST 4 hours. The longer the better.
 These can be made a day head, and I actually think they taste better that way as they are better set. They can be stored for 3 days (after cooled overnight, remove paper liners to store as they become moist as time goes on). Store in an airtight container or large ziplock bag in the fridge.
 

                                   I used my baby's tippy cup to press the crust into the tins.

 

   

 *Make sure and mix things in the right order, cream cheese, sugar, vanilla, salt and then eggs. It does make a difference! You should end up with a very smooth and creamy filling. Take a spatula and scrape down the sides and bottom of bowl to make sure you don't have any chunks of cream cheese.

 

Using a sieve to strain the seeds leaves a delicious smooth raspberry sauce.

 

Just a few drops on top will be perfect. Use a skewer or the back of a spoon about 1/4 of the way down into the filling to swirl them.

**NOTE: As you can see in my first pan, I used strawberry to top my cheesecakes and the liquid was much thinner than the raspberry below. It was also a lighter pink color after swirled (see 3rd pic) still very pretty but if you want the deep red color, go for the raspberry for sure).

 

 

 

 

**NOTE** did you know you can find cake carriers at the $1 store? They are so cute and PERFECT to carry/store/deliver cupcakes, cakes or cheesecakes! And since they are only a buck, you can give the container to whomever you're delivering the goodies too! No pan returning? That's my style.  

 

The perfect bite of creamy sweetness.  

  This recipe can be made with so many toppings. You could try plain cheesecakes with blueberries on top, cherry, caramel or chocolate... the sky is the limit! You could also use a Nilla wafer for the crust or an oreo!   Don't forget to pin the recipe to your goodie folder!