Clean out the Pantry
Alright so this isn’t all that much of an experiment, but I’m doing this in a different way. But what I wanted to do is try to make some mini cheesecakes and clean out the pantry at the same time. I had a bunch of cream cheese in the fridge, but not enough to make a whole cheesecake; I had some raspberry coulis left over from the Marquis Roulade I made a few weeks ago; and there was some honey that I was just tired of looking at. Throw in some graham crackers and some frozen raspberries and it all made sense.
Actually there is a little bit of an experiment going on here. Instead of making the filling using a stand mixer, I tried to make everything in the blender. I was thinking to myself that this should work, in theory. It actually didn’t work out too bad. There was a little bit of work trying to get the blender going at first, but the batter was very smooth. Doubt that I could do this for a full cheesecake recipe though — my blender is too small.
It’s hard to figure out a recipe here. Like I’ve said before, I do have a specific formula for cheesecakes that I like to follow, so I just used that as a guide. I cut down a graham cracker crust recipe in half which I just sprinkled on the bottom of the tins or cupcake papers. My serious recommendation that I have for a recipe like this is to definitely use paper liners. One of the pans that I used is non-stick which I also generously sprayed with cooking spray — I still had to dig the cheesecakes out with a fork and spoon. Here’s what you need:
For the crust:
- 6 graham crackers
- 1/4 c. sugar
- 1/4 c. butter, melted
Pulse the crackers and sugar in a food processor until fine crumbs. Mix in butter and set aside.
For the filling:
- 3 8-oz. packages cream cheese
- 3 eggs
- 3/4 c. honey
- about 4 oz. frozen raspberries
- raspberry coulis
1. Preheat oven to 350 degrees F. Line standard cupcake pans with liners.
2. Throw the cream cheese, eggs, and honey in a blender. Or you could beat the cream cheese in a stand mixer until smooth. Add the honey and combine. Then add the eggs one at a time, scraping down the sides after each addition. (See! Using the blender is easier).
3. Place a couple of tablespoons of the crust mixture on the bottom of each cupcake liner. Lightly press down and place 1-2 of the frozen raspberries on the bottom. Fill about halfway with the cheesecake batter. Add about 1 t. of the coulis and carefully fill the liner about 2/3 full.
4. Bake in the over for about 30 – 45 minutes, until the middle is set. Allow to cool in the pan for about 10 minutes. Remove from the pan and cool completely.
Not having power makes it difficult to blog. So this is a first for me — using my iPhone to do a quick blurb. But I figured “why not?”. What else have I got to do in this 97 degree F heat?
Being without power for several days is surprisingly not new to me since I bought my house. I’ve been here less than 3 years and this is probably the fifth time it’s happened. Once it occurred when my family was visiting from Florida last summer i think. Another time it happened the day of my annual Winter Feast. Almost cancelled it but folks came anyway — we lit oodles of candles, had a big fire going in the fireplace, and drank lots of Martha’s egg nog. When the power came back it was like Rockefeller Center in my living room during the tree lighting ceremony. We all cheered, drank egg nog, and ate some crackers whilst the hosts tried to salvage the pork loin that should have been roasting for the past few hours.
Now sure it’s annoying to look down the bottom of my hill and see my neighbors across the street flaunting their electricity like there’s no tomorrow with their fancy lamp post and string lights. But often, weird times like this are when we get our best life stories. I even started a new tradition because of it; now every year I start out my Winter Feast with every light in the house turned off. Everything gets turned on right before dinner, or before we start with the nog. And then there is much rejoicing!
But every time this happens some of the same weird questions and concerns pop up. Of course these all involve food safety and I should know the answers since I am ServSafe certified, but I still wonder…
How terrible is it if I’m starting to smell kimchi in my refrigerator, especially if I am 100% sure there should be none in there?
People drink warm milk all the time. One glass couldn’t hurt all that much.
Can you cook burgers just using “solar power”?
Hot dogs have lots of preservatives so those can last for a while on the counter, right?
If I time it right, I think I can pickle everything…. or make adobo for days…
Let me say this — PLEASE FOLLOW ALL SAFETY GUIDELINES SET FORTH BY THE FDA OR OTHER APPROPRIATE GOVERNMENT INSTITUTION!
That being said, here’s a Vanilla cheesecake with strawberries I made following all safety guidelines. Recipe to follow once I get electricity back. Stay cool everyone! And follow me on Facebook! And follow Daisy Cakes on Facebook!