Just for fun

An experiment with Honey, Raspberries, and Cream Cheese

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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.

Definitely looked better with the pink liners

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.

There were really stuck in there. So use liners!

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.

Random Foodie Funnies

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It could just be me, but I need a break from the Olympics.  So instead I’m up watching the NASA channel on updates about the Mars Rover, well that and reruns of Futurama.  I guess I need to feed my inner nerd.  Sure I could be studying up on Policies and Procedures, but science is important.

And as another break from the Olympics I thought I’d just post some random things that I find funny that are food related.  I was thinking about trying to make this a regular feature, but that requires extra work that is difficult right now with all the training and studying I have to do.  Hell, I can’t even keep up with my regular blogging duties.

Anyhoo, I thought this was funny.  It was making the rounds a little bit ago along all the Interwebs, so I’m a little late with this one.  I have no idea on the source, but if anyone knows, drop me a line.

You cannot argue with the accuracy and validity of this interpretation of data

Random concerns when I have no electricity

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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!

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Taste of Ann Arbor and Ya’ssoo!

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Happy June and Happy Hazelnut Cake Day!  Alright this may be more appropriate for locals, but some of y’all might be visiting.  Plus it might give some of y’all some incentive to visit us here in SE Michigan (if you need more incentive, Frommer’s just named us as one of the top 20 Best Vacation Destinations!).  But we have a couple of our annual summer events coming up this weekend.  First of all there’s Ya’ssoo — the Greek Festival of Ann Arbor.  It starts today and runs through Sunday so there are lots of chances to head on over.  Here’s a link to the event flyer and here’s the website.  Of course, there’ll be specialty foods (here’s the menu!), concerts, raffles, and tours.  Lot’s of fun and I’ve been craving Saganaki and some Paximathakia (if you don’t know, look it up!).  Ooo, I should post my baklava recipe sometime.

This painting is from the Greek Festival’s website. It depicts an actual scene from the festival with the church in the background.

There is also the 17th Annual Ann Arbor African-American Festival, Saturday, June 2, 9am – 9 pm.  This festival pays tribute to the historic black business district of Ann Arbor.  Now I couldn’t find a website, but I did find an email where you can get more information — clpfestival@gmail.com.  There’ll be music, food, dances, and theatrical performances.  The cost is free and this will take place downtown.

Also this Sunday (June 3) is the Taste of Ann Arbor.  I’m excited and hope to attend this year!  Tasting tickets are $0.50 and it runs from 11am – 5pm.  Games and music will be a part of the festivities, but the food is the main draw!  A lot of my favorites will be there and some places that I’ve been dying to try.  And it’s great that a sample will just cost me 50 cents!  And if you’re interested there’s the Dexter Ann Arbor Run on Sunday; registration ends tonight.  They schedule concurrently with Taste of Ann Arbor; all that food at the finish line is motivation enough for me.  I wonder if runners get some free tasting tickets 🙂  There’s a half marathon, 10k, 5k, and kids’ run.  If the races are still open, you can register online here.

I got this image from “Living in Ann Arbor” on Facebook who, in turn, got this from wherelightstandsstill.blogspot.com

Sure this is short notice, but these are just some of the fun things going on around town this weekend.  They involve eating food, which is something I do everyday!  And they also give you a chance to learn, and play, and maybe run a half marathon.

Dean Martin Burgers

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I thought this is so fabulous i had to reblog this. Got this from Samo Tako

Samo Tako

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And the winner is. . .

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Alright, so I have been really busy lately, not that I have anything to show for it.  So that explains why I haven’t been keeping up with my blogging responsibilities.  The truth is that (like an idiot) I have started working out again.  Well, since I am apparently unemployable, might as well be constructive with my time.  But I am remembering how much working out takes out of me — time-wise (takes me about 2 1/2 hrs. each time), recovery-wise (I’m not in undergrad anymore and all that extra work hurts!), plus all the extra shower and laundry time!

Here is "The Bowl of Choosing". Very scientific methodology!

But I digress. . . I’m here to announce my first blogiversary giveaway winner.  And the winner is. . . Sarah at The Cook’s Life!!!  Congrats to Sarah!!!  And check out her blog where she shares her thoughts on cooking, family, and all adventures in between!

Here's what she wins -- Look! It's Michigan!

 

And here's the cookbook

So I will try to catch up with some posts.  I have several in the pipeline, including a couple focusing on Chef Eve Aronoff, who was the big subject of my giveaway!

Easter Christmas Cookies

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Happy Easter everyone! Just a little quick post to let y’all know that my blogiverary giveaway is closed.  And thanks to everyone who participated in my giveaway.  I will make the pick tomorrow and let y’all know.

White Chocolate Chip Chocolate cookies with M&Ms

Now I took some time off for a little bit there, but I am celebrating my Easter holiday by baking some Christmas cookies!  Yes, I understand that Christmas is not the same as Easter, but I hadn’t made these cookies yet and they were a gift from some in-laws over the Christmas holiday.  It was a nice homemade mix with white chocolate chips and chocolate candies.  Gifts like these are awesome; plus you get cookies!

But since we needed an Easter cake, I did decide to make the Lemon Sour Cream Cake from my giveaway cookbook (eve, by Chef Eve Aronoff).  I will post on that sometime this week!  Good luck to everyone who entered my contest!