Sinning in the kitchen

I have been told that one of the kitchen's manymorethanseven deadly sins is cracking a cheesecake.

Forgive me father, for I have sinned.

Sometimes, it's difficult to tell how a cheesecake gets in this sorry state. One of the biggest threats is haste. This morning, I didn't let my cream cheese get warm enough before beating. Then I whipped the hell out of my batter...and whipped a helluva lot of air into it.

So, here are some solutions that will prevent similar occurences for you:

1) Always bring your ingredients to room temperature.

2) Do not beat at speeds over medium.

3) Bake at 325, not 350.

4) Don't just use a bottom rack steam bath - use a real water bath. This means take a pan that's 4 inches bigger on each side than your cheesecake pan. Put your cheesecake pan w/batter in it, then put in on your oven rack and pour water into the big outer pan. The water will stay at ~212 degrees and help keep your cheesecake from cracking, falling, and getting burnt around the edges.

5) You should probably bake it for between 50 and 60 minutes. It's done when the top is solidified with the exception of a small (2-3") circle in the center, and the whole top wobbles slightly (NOT sloshingly...if it seems that the whole center is still liquid...that's because it is).

6) When it's done baking, turn off your oven and let your cheesecake rest for a good hour.

7) Now put your cheesecake in the fridge. Overnight. Or for 24 hours.

8) Relish the deliciousness.

9) Store the tightly sealed leftovers in the fridge for up to a week or in the freezer for well...how long will you be able to resist eating it?

AND NOW...my Thanksgiving gift for you!

Bourbon Maple Pumpkin Cheesecake

Ingredients

Crust

3/4 cup graham cracker crumbs

3/4 cup gingersnap crumbs (~1 1/3 cups whole cookies - stick 'em in your food processor)

2 Tbs brown sugar

1/4 cup butter/margarine, melted

Filling

24 oz (3 packages) cream cheese (I use non-fat)

2/3 cup white sugar

2 eggs

1 can (15 oz) packed pumpkin puree (NOT pumpkin pie filling)

1 1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/4 tsp salt (I forgot this when I made it)

1 Tbs cornstarch

1 tsp vanilla extract

1/4 maple syrup (real, not fake...)

1/4 cup Kentucky Bourbon (I use Jim, but if you prefer another, go for it)

Topping

1 cup sour cream

1/4 cup maple syrup

1 Tbs bourbon

Directions

Just a thought...

If you ever get the urge to bake some bread, and think that the recipe you're using is a little too bland, do not just add more salt. Salt is a leavening inhibitor, so the texture of your bread is going to change (for the worse...I mean, for a higher density) when you increase the salt:yeast ratio. Instead of upping the salt, try adding garlic or onion powder to the dough, or a parmesan/basil mix sprinkled over an olive oil rub on the loaves right before you bake them.

I'm about to try out a new bread recipe myself, since I lost my go-to. Can't wait! (Then again, I'll have to wait, since I have a paper to finish. The joys of college...)
Laters!

Which part of the muffin is best?

Well, other than the top, the baking of course! So here is a tasty (experimental) recipe.

Whole Wheat Blueberry Oat Muffins
Ingredients
1 cup whole wheat flour
1 cup rolled oats
1/4 cup brown sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 whole egg + 1 egg white
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup water
1/2 cup banana, mashed
1 cup blueberries
1/4 cup honey

Preheat the oven to 375 degrees Fahrenheit. (or 400, your choice)
Combine the banana, sugar, 1 egg, milk, water and extract. (Wet)
Combine the flour, oats, leavening, and salt. (Dry)
Add the dry mix to the wet mix.
Beat the egg white and fold in the batter.
Ladle into muffin tins (fill 1/2-2/3) and drizzle tops with honey (and some oats if you like).
Bake 18-24 minutes.

So, will this blog always be recipes? I doubt it. Will I post every day? Highly unlikely. Will it always feature something I find interesting? Indubitably, and generally new too.