Cheesecake Brownies

I wanted chocolate. I still want chocolate. Hmmmm…Recipe taken from here.

Ingredients:

  • 10 TBSP unsalted butter, cut into small pieces
  • 1 cup + 2 TBSP flour
  • 1/4 cup coca powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 8 oz semisweet or bittersweet chocolate, roughly chopped
  • 4 oz cream cheese, at room temperature
  • 1 1/4 cup sugar
  • 4 eggs

Directions:

1) Preheat the oven to 350F/175C.

2) Rub butter in an 8 inch pan.

3) Line the bottom and 2 sides with baking paper.

4) Rub again with butter.

5) In a small bowl, mix flour, cocoa, baking powder and salt.

6) Melt and mix the (8 oz) butter and chocolate in a double broiler, or bowl over a pot of boiling water.

7) Remove from the heat.

8) Add 1 cup of the sugar and mix.

9) Add 3 of the eggs and mix.

10) Add the flour mixture and mix until moist.

11) Mix the cream cheese and 2 oz butter until smooth.

12) Add the remaining 1/4 cup of sugar, egg, and flour.

13) Spoon the chocolate mixture and cream cheese mixture alternately into the pan.

14) Swirl with a knife.

15) Bake 50-60 minutes, or until a toothpick comes out clean. The cream cheese on top should be golden.

16) Cool for 30 minutes in the pan.

Cheesecake Brownie

Pumpkin Cream Cheese

Recipe taken from here. Great addition to breakfast during this time of the year.

Ingredients:

  • 4 oz cream cheese
  • 1/4 cup pumpkin puree
  • 1 TBSP brown sugar
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice

Directions:

1) Combine all the ingredients!

Pumpkin Muffins

These tasted like pumpkin bread and were gone quick. I made mini ones so it was 2 or 3 bites and gone.

Recipe taken from here.

Ingredients:

  • 1 1/4 cups + 3 TBSP flour
  • 1/2 tsp baking soda
  • 3/4 + 1/8 cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp nutmeg
  • pinch allspice
  • 1/2 tsp salt
  • 1 cup + 2 tsp sugar
  • 1/4 cup + 3 TBSP canola oil
  • 3/4 cup + 2 TBSP pumpkin puree
  • 1/4 cup + 2 1/2 TBSP eggs (2)
  • 1/2 cups + 1/2 TBSP golden raisins

Directions:

1) Mix the flour, baking soda, cinnamon, cloves, nutmeg, allspice and salt together in a large bowl.

2) Mix the sugar and oil until combined.

3) Add the pumpkin and mix until smooth.

4) Add the eggs, in 2 additions.

5) Add the dry ingredients to the wet in 2 additions, scraping the sides.

6) Fold in the raisins.

7) Place in a container that you can cover for 8-26 hours.

8) Preheat the oven to 435F.

9) Spray the muffin pan with cooking oil.

10) Add the batter to the pan.

11) Add the muffins to the oven.

12) Lower the temperature to 325F.

13) Bake for 45 minutes, or until the muffins are golden brown and a toothpick comes out clean.

Pumpkin Muffin

Blueberry Cheesecake Pancakes

Delicious. I’d double the amount below. Recipe taken from here.

Ingredients:

  • Pancakes
  1. 4 oz cream cheese, cut into pieces and freeze overnight
  2. 1 cup flour
  3. 1 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 tsp salt
  6. 2 TBSP sugar
  7. 1 cup milk
  8. 1 egg, beaten
  9. 2 TBSP butter, melted
  • Syrup
  1. 1 cup blueberries
  2. 1/4 cup water
  3. 1/2 cup sugar
  4. 1 TBSP water
  5. 2 tsp cornstarch
  6. 1 TBSP lemon juice, or the juice of 1/2 of a lemon

Directions:

1) Cut the cream cheese into small pieces.

2) Mix the flour, baking soda, baking powder, salt and sugar in a large bowl.

3) Mix the milk, egg and butter in a small bowl.

4) Mix the dry ingredients into the wet ingredients.

5) Mix in the cream cheese.

6) Heat a pan over medium heat and melt a bit of butter in it.

7) Pour 1/4 cup of the mixture into the pan and cook until it bubbles, then flip it.

8) Cook though, about 2 minutes.

9) Repeat with the rest of the batter.

10) Bring the blueberries, water, sugar to a boil.

11) Reduce and simmer for 5 minutes.

12) Mix the water and cornstarch in a small bowl.

13) Add the cornstarch mixture to the blueberry sauce and cook until it thickens.

14) Pour sauce over pancakes.

Blueberry Cheesecake Pancakes

Bruleed Bourbon-Maple Pumpkin Pie

When I first arrived back in Boston, I saw a Bon Appetit magazine in my friends apartment with this on the cover. After a year of no pumpkin in the ‘American’ way (Korea does it sweet), I knew I had to make it.

Recipe taken from here.

Ingredients:

  • Crust
  1. 1/4 cup plus 1 TBSP unsweetened cocoa powder
  2. 3 1/2 TBSP sugar
  3. 1 tsp salt
  4. 1 1/4 cup + 1 TBSP flour
  5. 6 TBSP chilled unsalted butter
  6. 2 TBSP chilled vegetable shortening
  7. 1 large egg yolk
  8. 1/2 tsp apple cider vinegar
  • Filling
  1. flour
  2. 4 large eggs
  3. 115 oz can of pumpkin puree
  4. 1/4 cup sour cream
  5. 2 TBSP bourbon
  6. 1 tsp cinnamon
  7. 1/2 tsp salt
  8. 1/4 tsp ginger
  9. 1/4 tsp nutmeg
  10. 1/8 tsp allspice
  11. 3/4 cup maple syrup
  12. 1 tsp vanilla
  13. 1 cup heavy cream
  14. 2 TBSP sugar

Directions:

1) Pulse cocoa powder, sugar, salt and flour in a food processor.

2) Add butter and shortening and pulse until it has only a few pea sized pieces of butter left.

3) Whisk egg yolk, vinegar and 1/4 cup ice water in a small bowl.

4) Drizzle half of the egg mixtures over the flour and mix with a fork.

5) Add the rest of the wet to the dry and mix.

6) Turn the dough onto a floured surface and flatten.

7) Cut into quarters and stack, placing unincorporated dry pieces in dough between the layers.

8) Form dough into a 1 inch thick disk.

9) Wrap in plastic and chill for at least 1 hour.

10) Roll out the dough inot a 14 inch round.

11) Transfer to a 9 inch pie dish, leaving a 1 inch overhang and crimp.

12) Chill in the freezer for 15 minutes.

13) Place rack in the middle of the oven and heat to 350F/175C.

14) Line pie with parchment paper and put pie weights inside.

15) Bake about 20 minutes, until the crust is dry around the edge.

16) Remove paper and weights and bake for another 5-10 minutes until it looks dry.

17) Brush with 1 beaten egg.

18) Bake for another 3 minutes until the egg is set.

19) Whisk pumpkin puree, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, allspice, mace and 3 eggs in a large bowl.

20) Pour maple syrup and vanilla into a small pan and bring to a boil.

21) Lower to a simmer and stir until it is thickened and steam releases, about 3 minutes.

22) Remove from the heat.

23) Add cream in 3 additions, stirring after each.

24) Add to the pumpkin mixture until smooth.

25) Pour into the pie dish.

26) Bake about 50-60 minutes, rotating halfway though.

27) Before serving, sprinkle sugar on top of the pie, and brulee until it is dark brown, with a kitchen torch. Since I knew it would not be eaten all at once, the pieces were individually bruleed.

Pumpkin Pie

White Bean Soup

Boston’s weather has been all over the place recently, going from 30 to 60 and back in a day. When we first saw that it was going to be 40, my friend said he wanted something from the Crock Pot. So, here it is (was?).

Recipe from here.

Ingredients:

  • cooking spray
  • 1 medium onion, finely chopped
  • 2 medium carrots, finely grated
  • 1 cup of white mushrooms
  • 1 can of mushroom soup
  • 2 cans of┬ácannellini beans, drained and rinsed
  • 8 cups of water
  • 3 bay leaves
  • 5 black peppercorns

Directions:

1) Spray a large pan and heat to medium.

2) Add onion until golden brown.

3) Add carrots and cook for another 3 minutes or so.

4) Increase the heat to high and add the mushrooms.

5) Cook until they are golden brown.

6) Add the mushroom soup and cook until it is simmering.

7) Throw everything into a crock pot.

8) Cover and cook for 4 hours on high or 6-8 hours on low.

Son In Law Eggs

I picked to make these based on the name. The owner didn’t know the reason behind the name which I think is quite silly.

You have two choices: (1) A son in law made this for his mother in law when his wife was gone with what was leftover in the kitchen and she loved it; (2) A mother in law found out her future son in law was mistreating her daughter and made these to say ‘this is what will happen to your balls if you keep this up’. It depends on my mood which story I prefer to believe.

This dish is used as a sweet-ish thing to calm the spiciness of the usual Thai food, however it is NOT a desert.

Ingredients:

  • 1 TBSP palm sugar
  • 2 TBSP fish sauce
  • 3 TBSP tamarind juice
  • oil for frying
  • 4 shallots, finely sliced
  • 1 dried red chili finely sliced
  • 2 hard boiled eggs, shelled
  • coriander to garnish

Directions:

1) Combine the palm sugar, fish sauce and tamarind juice in a small pan and boil.

2) Lower to a simmer for 5 minutes.

3) Taste and see if you want to add more of any of the ingredients.

4) Heat the oil in two pans.

5) To the smaller one, add the shallots, chilies until they are golden brown. Allow to cool. (You could do this and then step 6, using the same pan.)

6) Fry the eggs, turning as needed to brown it. We left the egg whole but I think it would be good to slice it so there is more surface area to fry AND you’re not frying something that is round-ish.

7) Drain.

8) Cut the eggs in half (if left whole), pour the sauce over, and top with the fried shallots and chilies.

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