Tuesday, November 20, 2007


Thanks Kathy!

A spectacular cake that’s a superb way to say “Be my valentine.”

8 SERVINGS (Editors note: nice valentine!)

18 vanilla wafer cookies (I usually use 24+)
1 cup almonds, toasted
4½ tablespoons unsalted butter, melted

4 ounces imported white chocolate (such as Lindt), chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar 2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large eggs

3/4 cup fresh strawberries (raspberries work too) or frozen unsweetened, thawed, drained

TOPPING (After Refrigerating Overnight)
1 8-ounce container sour cream
3 tablespoons sugar ½ teaspoon vanilla extract
2 ½ pint baskets raspberries or one 1-pint basket strawberries
½ cup seedless raspberry or strawberry jam

FOR CRUST: Preheat oven to 350° F. Place large piece of foil on heavy large baking sheet. Set 8x2-inch bottomless heart- shaped pan * atop foil. (* If unavailable, use a 8-inch spring form pan; omit foil.) Wrap foil around outside and 1 inch up side of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.

FOR FILLING: Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.

Spoon half of batter into crust, lop with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes (time can be less based on oven and type i.e.: convection start watching after 30 minutes). Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.

FOR TOPPING: Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight. Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

Sunday, November 18, 2007

German Chocolate Cheesecake

Cheesecake Factory`s German Chocolate Cheesecake
CDKitchen http://www.cdkitchen.com

Category: C - Copy Cat Restaurant Recipes
Serves/Makes: 12 | Difficulty Level: 3 | Ready In: 1-2 hrs


24 ounces cream cheese, softened and cut into chunks
1/2 cup sugar
2 eggs
1/4 cup sour cream
1 teaspoon vanilla
***Chocolate Cake***
4 ounces unsweetened chocolate
1/2 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cup flour
***Chocolate Glaze***
1/2 cup semisweet chocolate chips
2 tablespoons whipping cream
***German Chocolate Topping***
2 egg yolks
2/3 cup sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 teaspoon vanilla
1 cup flaked coconut
1 cup chopped pecans
Whipping cream

For Cheesecake: In bowl of electric mixer or in food processor fitted with metal blade, blend cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.

For Chocolate Cake: In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly. With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter.

Bake in preheated 425 degree oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.

Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time. Garnish with whipped cream if desired.

For Chocolate Glaze: In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.

For German Chocolate Topping: In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.

Recipe Location: http://www.cdkitchen.com/recipes/recs/512/Cheesecakes_Factory_German_Chocolate_Cheesecake44271.shtml
Recipe ID: 17646
Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!

This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2007 CDKitchen, Inc.

Wednesday, November 14, 2007

Warm Chicken and Mushroom Salad

Warm Chicken and Mushroom Salad

The warmth of the chicken and mushroom brings out the tangy flavor of the Dijon dressing.
Preparation time: 20 minutes
Total cooking time: 15 minutes
Serves 4
• 2 skinless, boneless chicken breast halves
• oil, for cooking
• 3 tablespoons unsalted butter
• 7 ounces mixed wild mushrooms, trimmed
• 1 shallot, finely chopped
• 5-6 cups mixed salad leaves
• 2 teaspoons Dijon mustard
• 2 teaspoons red wine vinegar
• 1/3 cup olive oil
• sprigs of fresh chervil or parsley, to garnish
1. Season the chicken with salt and pepper, then heat a little oil in a skillet and fry for 4 minutes on each side, or until tender. Remove from the pan, cover with foil and set aside.
2. Heat a little more oil in the pan, add the butter and fry the mushrooms for 3-5 minutes, or until tender and lightly colored. Add the shallot and cook for 1 minute. Season to taste and removed with a slotted spoon.
3. Wash and dry the salad leaves and tear into bite-size pieces. Set aside in a large bowl. Remove the foil from the chicken and slice at an angle lengthwise.
4. Whisk together the mustard and vinegar. Continue whisking and slowly add the oil. Pour half the dressing over the salad leaves and toss well; place a mound in the center of each plate. Toss the mushrooms in half the remaining dressing and sprinkle over the salad. Arrange the chicken on top. Drizzle with the remaining dressing and garnish with springs