I’ve said it so many times, I’m surprised y’all can’t read my mind at this point: Winter is the best reason to live in South Florida. Putting the exclamation point on that, is Strawberry Season. For the next couple of months, we will be awash in the sweetest, juiciest strawberries ever. And the prices are starting to come down as the crops increase. Just in time for Valentines Day.  They even look like little hearts, don’t they?

Tonight I’m teaching a strawberry jam class at Fairchild Tropical Botanic Garden. I’m not just teaching these fine folks how to make a basic strawberry jam – oh, no! I’m showing them different things you can do with it, too. Now, for those of you not inclined to make your own, of course, you can buy it. In which case I would highly recommend one of Freakin’ Flamingo‘s excellent strawberry varieties, such as Strawberry Daiquiri or even Strawberry Joe. Oh, what? I shouldn’t get a plug in here? Please.

Anyway, one of the items on the menu tonight is Mini Strawberry Cheesecakes.  How many different ways can I adulterate adapt Abby Dodge’s delightful base recipe from Desserts 4 Today? Well, so far, I’ve done it 3 or 4 times. And I’ll do it again!  Abby doesn’t seem to mind.

Mini Strawberry Cheesecakes
(makes 6 mini cheesecakes) (Recipe adapted from Desserts 4 Today by Abigail Johnson Dodge)

 Ingredients:

1 8 oz. pkg. cream cheese, softened at room temperature
3 Tbs. sugar
1 tsp. vanilla extract
1 large egg
4 Tbs. strawberry jam

Preparation:

Preheat oven to 300º F.

In a medium bowl, beat the cream cheese with an electric hand-mixer until smooth. Add the sugar and beat until incorporated. Make sure you scrape down the sides of the bowl between each step.

Add the vanilla and the egg, beat thoroughly. Add the strawberry jam and mix completely.

Take a regular-sized muffin tin and place foil liners into 6 of the cups, then spray lightly with no-stick cooking spray. Alternatively, you can use reusable silicone cupcake liners without the cooking spray.

Bake for 15-18 minutes. The centers should barely jiggle when you nudge the pan. Set the muffin tin on a rack to cool completely, and refrigerate for a minimum of 2 hours.

Unmold onto serving dishes and garnish with a fresh strawberry and/or additional jam and/or whipped cream, as desired.

These uncomplicated little cheesecakes are light and creamy, and portioned to be the perfect ending to that special, romantic Valentines Day dinner. Or anytime you want a sweet bite at the end of a meal.

The food blogosphere came together this week to support our own Jennifer Perillo of In Jennie’s Kitchen and her young daughters, when the shocking news of her husband’s sudden passing hit us all like a slap in the face. And we did it in the best way we know how – with food. With peanut butter pies, to be exact.

You know, I don’t know how to speak about this kind of loss – the one-minute-he’s-here-and-the-next-minute-he’s-gone kind of loss. In my life, I’ve known several and it’s never any easier, because it never makes any sense. I’ve always said that there’s not much I believe in, but I believe that everything happens for a reason, and I believe in ultimate justice. You may not see it immediately – it may take weeks, months, or even years – but you will see it. Right now, I can’t fathom any rhyme nor reason, and those words seem hollow to me.

All I can say is, I’m so sorry for your loss, Jennie. All I can do is give you a virtual hug, and hope that you can read everything I feel for you in that seemingly lame gesture.

In response to the outpouring of love and questions of “What can we do for you?” from food bloggers all over the world, Jennie wrote, “For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there’s no tomorrow because today is the only guarantee we can count on.”

Chances are, if you Google “peanut butter pie” from here on out, you’ll have literally hundreds of choices and just as many more eloquent tributes than this one.

Peanut Butter Cup Pie

(makes about 12 mini-pies)

Ingredients:

8 oz. cream cheese (room temperature)

1/2 cup light brown sugar

3/4 cup creamy peanut butter

1/2 cup cream (light or heavy)- divided

pinch of salt

1 tsp. vanilla extract

1 large egg (room temperature)

4 oz. semi-sweet chocolate

2 Tbs. unsalted butter

Preparation:

Preheat the oven to 300º F.

In a medium bowl, beat the cream cheese with an electric mixer until it’s smooth and fluffy. Add the brown sugar, then the peanut butter, 1/4 cup of the cream, salt, and vanilla, scraping down the sides of the bowl well after each addition. Last, add the egg and beat until the entire mixture is smooth. Set aside.

In a small saucepan, over low heat, melt the butter. Add the chocolate and stir until melted. Add the remaining 1/4 cup of cream, and stir until the chocolate is smooth and glossy.

Prepare a muffin pan by lining it with foil or silicone cupcake liners. If using foil liners, give each one a small shot of cooking spray.

Using a dessert spoon, place a heaping spoonful of the chocolate mixture into the bottom of each cupcake liner. Now, spoon the pie batter over the chocolate, filling each cup about 2/3 full.

Bake for 15 – 18 minutes. The batter should still jiggle just a bit when the pan is shaken. Allow the pan and pies to cool completely on a wire rack, then refrigerate for at least several hours.

When cold and firm, flip each pie over onto individual plates and unmold to serve. Allow to warm for about 10 minutes, to get a really soft creamy texture.

Too many for one sitting? After chilling, leave them in the liners, pop into a freezer storage bag, and put them in the freezer. You can thaw just the amount you need in the future!

**************

I couldn’t make my peanut butter pies for Mikey and Jennifer Perillo on Friday, because my own Mikey was having oral surgery. In deference to his sore mouth, I skipped the crust and my beloved chunky peanut butter, and resisted the temptation to garnish with chopped peanuts. I promise you – the hugs were no less fierce.

Those of you in the U.S. are well into your Memorial Day preparations, but if you’re still stumped, well, you’ve got a problem there, haven’t you? I’m still away from home, but I’m going to celebrate Memorial Day vicariously through you, so get moving! I’ve dug into the archives to bring you a few ideas to give you a bit of a kick start, and I’m going to go in order of what you need to do early, as opposed to the actual meal plan. Ready? Set? Go!

You need some burger buns and maybe some hot dog rolls. This one comes from one of my previous posts on the Healthy Bread in 5 Minutes a Day baking book by Dr. Jeff Hertzberg and Zoe François, posted here. For the first time, I’m going to give you my adaptation (changes noted in red) of the the Soft Whole Wheat Sandwich Bread recipe that I used to make these burger buns a little lighter and healthier. But you have to start right now!

Soft Whole Wheat Sandwich Loaf (and Burger Buns)
(liberally adapted from Healthy Bread in 5 Minutes a Day)

Ingredients:

5 cups whole wheat flour (I substituted half of this with white whole wheat flour)
2-1/2 cups unbleached AP flour
1-1/2 Tbs yeast
1/4 cup vital wheat gluten
(1/4 cup flax seed meal)
1 Tbs. salt
2-1/2 cups lukewarm water (120ºF)
1/2 cup honey (I used agave nectar)
5 large eggs (I used an 8 oz carton of Egg Beaters, which approximates 4 eggs)
2/3 cup melted butter (I substituted canola oil or melted Smart Balance Light Spread)

Mix the dry ingredients together first, then add the liquid ingredients, using the paddle attachment of your mixer, or by hand, and allow to rise for 4 hours on countertop, loosely covered in a very large bowl or container, then refrigerate for several hours before using. (Overnight is best, but you don’t have time for that!) You’re not kneading this dough, so be prepared for it to be very soft and loose – more like a muffin batter than a bread dough.

Preheat the oven to 350ºF.

Sprinkle flour over the top of the chilled dough, and start pulling out roll-sized pieces (you may need or want the assistance of kitchen shears – I also suggest wearing latex or nitrile gloves, as this is going to be sticky!). I like to weigh mine out to about 4 oz. per roll, but you can make them smaller, if you’d like. Form the dough balls into rolls by stretching the edges out and tucking them under, until you get a nice, smooth ball. If you’re making hot dog rolls, give ‘em a bit of a stretch at this point, until they resemble fat logs. Place on a baking pan lined with parchment paper or silicone baking liner, cover loosely with plastic wrap, and allow to rest for about an hour.

Brush the tops of the rolls with water and sprinkle on sesame seeds, if desired. Bake for about 20 mins. or till golden brown.

Let’s move on to dessert. And when I say dessert, I can only mean one thing: Cheesecake! I’ve made several versions of cheesecake for this blog, and there’s something here for everyone – even if you or your guests are watching their weight for health reasons:

Here’s my classic Guilt-Free Cheesecake

For ease of serving, nothing beats Mini Coffee Chocolate Chip Cheesecakes or Mini Nutella Cheesecakes, which I adapted from Abby Dodge’s Desserts 4 Today.

For the grill, try this Coffee & Chipotle Crusted London Broil – you can adapt it to brisket or steaks, too!

For a refreshing side dish, you might like this Endive, Avocado, Tarragon & Grapefruit Salad recipe that I just picked up at CulinAire Cooking School in Washington, DC, while I attended the Eat Write Retreat conference.

I’m even reprising some of a Memorial Day post I wrote back in 2009. It’s every bit as appropriate today:

Popularly, we’ve all come to think of Memorial Day as the beginning of Summer – when you can bring out your white shoes and sundresses. And there’s nothing wrong with any of that. But I ask you, while you’re standing over your barbecue or puttering in your garden, to Stop. For just a moment. Look around you. Take in the day and your surroundings. Inhale deeply. And Remember.

Remember the men and women in uniform – both military and those we now refer to as “first responders” – who gave their lives in defense of our freedoms. Whatever we feel about war, these brave souls responded to their country’s call and made the ultimate sacrifice in our names. But for them, many of us would not have gardens to putter in or barbecues to stand over, or the food to put on those picnic tables. But for them, some of us wouldn’t even be here today, including me.

We are free and we are safe. Remember. And say Thank You. Even if it’s just a moment to yourself.

Have a beautiful, safe, and delicious day!

I recently began cooking and writing occasional mini-reviews for Cooks & Books & Recipes, an awesome website that focuses exclusively on reviews of the latest cookbooks, featuring a sample recipe from each one. Okay, I’ve done two, so far. But if you’re thinking of buying any of the new cookbooks coming out, be sure to check Cooks & Books & Recipes for the inside scoop!

One of the latest cookbooks reviewed at Cooks & Books (I call it for short), is Abby Dodge’s Desserts 4 Today. The recipe featured from the cookbook is Mini Bittersweet Chocolate Cheesecakes. Cheesecake? How could I pass up trying a recipe for personal-sized cheesecakes that takes 5 minutes to throw together and only 15 minutes in the oven?

Abby encourages creativity and even gives suggestions for ingredient switch-ins (or outs) and additions in case you want to “Gussy It Up.” I, of course, couldn’t leave well-enough alone and adapted her recipe even further. Not once, but twice! Because I’m just that kind of a girl. I give you

Coffee Chocolate Chip Mini Cheesecakes
(makes 6 mini cheesecakes) (Recipe adapted from Desserts 4 Today by Abigail Johnson Dodge)

Ingredients:

1 8 oz. pkg. cream cheese, softened at room temperature
1/3 cup dark brown sugar
1 tsp. instant coffee powder
1 tsp. vanilla extract
1 large egg
2/3 cup mini chocolate chips (do not use regular-sized chips)

Preparation:

Preheat oven to 300º F.

In a medium bowl, beat the cream cheese with an electric hand-mixer until smooth. Add the brown sugar and beat until thoroughly incorporated. Make sure you scrape down the sides of the bowl between each step.

Dissolve the coffee powder in the vanilla extract and add to the cream cheese mixture, then add the egg. Beat thoroughly. Add the mini chocolate chips and stir to combine completely.

Take a regular-sized muffin tin and place foil liners into 6 of the cups, then spray with no-stick cooking spray. Alternatively, you can use reusable silicone cupcake liners without the cooking spray.

Bake for 15-18 minutes. The centers should barely jiggle when you nudge the pan. Set the muffin tin on a rack to cool completely, then refrigerate for a minimum of 2 hours.

Notes:

About 30 minutes prior to serving, take the cheesecakes out of the refrigerator and remove from the liners. If using the silicone liners, just pull back the edges slightly with your fingers, then turn them over and push the bottoms with your thumbs. They should pop right out. This allows them to take some of the chill off and the cheesecakes to return to that creamy mouthfeel we all love about them.

And because I couldn’t stop playing with it, and because I love you, here’s your *Bonus* Recipe:

Mini Nutella Cheesecakes
(makes 6 mini cheesecakes) (Recipe adapted from Desserts 4 Today by Abigail Johnson Dodge)

Ingredients:

1 8 oz. pkg. cream cheese, softened at room temperature
1/3 cup natural cane sugar (or granulated white sugar)
1 tsp. vanilla extract
1 large egg
1/3 cup Nutella
A few hazelnuts, finely chopped for garnish

Preparation:

Preheat oven to 300º F.

In a medium bowl, beat the cream cheese with an electric hand-mixer until smooth. Add the sugar and beat until thoroughly incorporated. Make sure you scrape down the sides of the bowl between each step.

Add the egg, vanilla, and the Nutella, and beat till thoroughly combined.

Take a regular-sized muffin tin and place foil liners into 6 of the cups, then spray with no-stick cooking spray. Alternatively, you can use reusable silicone cupcake liners without the cooking spray.

Bake for 18 – 20 minutes. The centers should barely jiggle when you nudge the pan. Set the muffin tin on a rack to cool completely, then refrigerate for a minimum of 2 hours. After unmolding, garnish with the chopped hazelnuts.

For the original Bittersweet Chocolate Mini Cheesecakes recipe and a full review of Desserts 4 Today (and my mini-review!), click here.

Just think of the make-ahead possibilities for the Holidays. Or any day. Ooo… wonder what I could do with pumpkin…

I was flattered when Mardi of Eat. Live. Travel. Write. invited me to participate in the newly-revived (by Denise of Chez Us) “Hay Hay It’s Donna Day” monthly cooking event, dedicated to Australian star cookbook writer and home economist, Donna Hay.  I’m always flattered when one of my food blogger friends invites me to participate in one of these challenges.  I’m a little intimidated by some of the company I keep, these days.  By the way, I’m not “in it to win it.”  I just think it’s a lot of fun to see what different people in different parts of the world do with the same basic recipe to make it their own. 

Anyway, I’d never heard of Donna Hay before now, but she is quite famous on the other side of the pond for her super-simple, yet elegant, dishes.

The object of the game is to take one of Donna Hay’s recipes, prepare it – giving it your own personal twist, photograph it, and post it.  Mardi, our hostess this month, chose a light summer dessert: Blackberry Cheesecake Pots. To see the original recipe, click on that link.

MJ’s not fond of blackberries (or raspberries either, for that matter), and in any event, we don’t really see those in any quantity down here.  But Florida blueberries are starting to come in, and they’re a perfect substitute!  First, the Donna Hay recipe, with my modifications, then my notes.

Blueberry Cheesecake Pots

Ingredients:

1 8 oz. package cream cheese (soft, at room temperature)
¼ cup caster (superfine) sugar
¼ cup heavy whipping cream
1 tsp vanilla extract
 1 cup fresh blueberries

• 8 biscotti, to serve

Preparation:

Combine the cream cheese, sugar, cream and vanilla in a medium bowl with an electric mixer (I used my hand mixer) at high speed, until well-mixed and fluffy.  Crush half the blueberries with a fork, and add to the cream cheese mixture.  Spoon into 4  6 oz. dishes and refrigerate for 1 hour or until firm.

Serve with the biscotti and the remaining blueberries. Serves 4.

Notes:  All the usual adjectives apply here: rich, but light, delicious, quick, easy.  You can throw this together in 5 minutes in the morning (leave the cream cheese out to soften overnight – you know, someplace where the cat won’t get at it), and have it for dessert that evening… if you can wait that long.

In Mardi’s post, she says that the texture of hers didn’t firm up as well as it should, more the consistency of yogurt.  Mine firmed up perfectly, and I suspect it’s due to a couple of differences in the ingredients.  The original recipe specifies 250 grams of cream cheese.  Here in the U.S., cream cheese comes in 8 ounce packages – that is, 226 grams – and I didn’t feel the need to make up the difference.  Also, Mardi used “single” cream (what I assume to be the equivalent of our “regular” whipping cream), while I used “heavy” whipping cream.  I did not whip the cream before adding to the cream cheese.

The original recipe instructs to use a food processor.  I did just fine with my hand mixer. You can certainly buy superfine sugar, but I just took my regular granulated sugar and ran it through the mini-chop attachment of my hand blender for about a minute and achieved the same results. Frankly, I’m not sure you really even need to worry about it at all – I use regular granulated sugar for normal cheesecakes, and I’ve never had a problem with it.

I took the recipe literally when it said to serve with biscotti, so I baked up some coordinating Blueberry Biscotti to go with:

Preheat oven to 325°F.  Line 2 large baking sheets with parchment paper or silicone baking liners. 

Print this post for your Moleskine journal

Last Monday I posted the basic recipe for the low(er) fat, low(er) sugar cheesecake. One of the things I love about cheesecake is it’s versatility. There are so many different flavors that work on this backdrop, that there’s no reason to deny yourself a favorite, even if you’re watching your diet for your health or your waistline.

Let’s talk crusts: For some reason, graham cracker crusts have become the traditional bases for creamy pies and cheesecakes. I don’t know why. Maybe to keep us buying graham crackers long after we’re past the milk and cookie stage of life (wait! when did that happen?). Frankly, I’m over the graham cracker crust. Use one if you must, but truth be told, I find that strong flavor conflicts jarringly with things like Key Lime Pie, and yes, cheesecake. Just about any plain cookie (no raisins or chocolate chips – honestly, you people are just incorrigible!) can become pie crust – oatmeal, chocolate, or my favorites, vanilla wafers and lady fingers. I have a plastic zip bag into which I’ve tossed vanilla wafers and lady fingers that we didn’t finish before they went past their prime. Need a crust? Grab a handful of those and toss ‘em in the food processor. Et Voila! Crust. And nowadays, there are a number of sugar-free versions of many of them. I used sugar-free oatmeal cookies for the basic cheesecake.

My favorite crust for cheesecake, though, is made from ground nuts. Pecans, almonds, macadamias, and hazelnuts all work particularly well, because their natural oil contents make them hold together nicely when ground and pressed firmly. And they’re so healthy! No added sweeteners are necessary, and nuts (eaten 1-2 ounces a day), with their mono- and polyunsaturated fats, have been scientifically shown to help lower the bad LDL cholesterol, lower blood pressure, and boost immunity. So unless there’s an evil nut allergy preventing it, use them as you would a cookie crust, just be careful not to over-process. We’re making crust, not nut butter, here!

So, what do we have here? Why a Chocolate Marble Cheesecake in a Hazelnut Crust. Oh, Baby! Want one? Here’s how:

Prepare a cheesecake batter using the basic recipe, omitting the grated lemon rind. In a glass measuring cup (only so you can actually see what you’re doing) spoon about 1/2 cup of the batter. Add 1 Tbsp. of unsweetened cocoa powder and 1 Tbsp. of the Splenda Blend for Baking. Stir together very well, making sure that it’s completely blended. Pour the plain batter into your prepared springform pan. Pour the chocolate mixture into the plain batter, using a roughly circular motion. Got extra? Just pour it in the middle.

Take a thin-bladed knife and run it through both batters, swirling as you go. Don’t worry about being artistic – it’s gonna be awesome!

Continue with the regular baking instructions, chill, and serve!

Don’t feel like chocolate? What kind of a freak are you?!? Sorry. Anyway, maybe you’d like Amaretto. Use ground almonds for your crust, prepare the basic recipe, omit the grated lemon rind, and add 1 tsp. of almond extract. You can even give it a flavor boost by changing out the plain soy creamer for a flavored one!

The point is, baking your own cheesecake is fun, easy, and doesn’t have to sabotage your diet. You can do it!

I’ve been taunting you all with this for weeks, now, and I think I’ve come close enough to share it with you – a low(er) fat, low(er) sugar, low(er) carb cheesecake. Yes! I said CHEESECAKE! Rich, creamy cheesecake. And just about as guilt-less as you can get. Seriously.

In case you haven’t been following along, a little back story: Back at the end of March, the hubs (MJ) was diagnosed with Type 2 Diabetes. The asshat doctor we had at that time, handed him a pamphlet from the drug company with a “recommended” diet and a sneer. MJ totally freaked out, and when he took the plate of dinner I served him back to the kitchen to re-measure and re-weigh the portions I gave him one evening, I had enough. I took the pamphlet, tore it into a gazillion pieces and threw it in the trash. “But now what am I going to do?” “You’ll eat what I give you.” I tooled around the American Diabetes Association website, and got some more up-to-date insight. Today, MJ is 45 pounds lighter – mostly due to portion control, more vegetables, lower-fat, higher fiber options, and most importantly – common sense. In fact, I wouldn’t even let him get one of those blood glucose testing meters. An interim fasting blood test showed his sugar levels dropped significantly. He just had another one, and I’m hopeful that he’ll be back within normal parameters and off the medication very shortly.

I’m not saying that the course we took would work for everyone in his situation, but I know my husband. And I firmly believe that working with the foods he enjoys, and all the new choices out there, such as the higher fiber multigrain pastas, cutting portions, and providing something sweet for dessert, is making the process less onerous and more of a lifestyle modification, rather than radical change. Once he started seeing results – smaller clothing sizes and better glucose numbers – MJ began to settle down emotionally, and became more like his own sweet self again.

I know — enough with the yada yada yada! On with the cheesecake!

Guiltless Cheesecake
This recipe is for a 6-inch cheesecake. For a 9 or 10-inch cake, double the ingredients. Be sure to read the notes at the end!

Ingredients:

Cooking spray
1/4 cup sugar-free cookie crumbs (your choice)

1 pound (2 – 8 oz pkgs) fat-free cream cheese (at room temperature)
1/4 cup Splenda for Baking
1/3 cup liquid egg substitute
1 whole egg (at room temperature)
1/2 tsp. grated lemon rind
1 tsp. vanilla extract
2 Tbsp. fat-free sour cream
2 Tbsp. soy coffee creamer
Pinch of salt

Preheat the oven to 500 degrees (Yes, 500. Bear with me)

For the crust: While the oven is heating, spray a 6-inch springform pan with cooking spray. Put the crumbs in the pan, and shake it around a bit to spread the crumbs all over the bottom and about an inch up the sides of the pan. Then take a flat-bottomed drinking glass, and press the crumbs in evenly. When the oven reaches about 325 degrees, place the pan in the oven for about 5 minutes, then remove and set aside to cool.

For the filling: With an electric mixer, beat the cream cheese until light and fluffy. Add the Splenda and beat thoroughly. Beat the egg and egg substitute together with a fork, and add to the cream cheese in two portions, beating in thoroughly and scraping down the sides well after each addition. Add the remaining ingredients and beat for another minute, until the batter is smooth and well-blended.

Pour the filling into the prepared crust. Smack the pan on the counter several times to remove large air bubbles. They’ll rise to the surface and pop. It’s kind of cool, actually.

Place the pan in the 500 degree oven, on the center rack, for 5 minutes. It should look a little puffy with some light browning – something like this:

Turn the oven temp down to 200 degrees and keep the oven door open until the heat is reduced. Bake for an additional 20 – 30 minutes. The edges should be firm, but the cake should still jiggle.

Leaving the cake in the oven, turn off the oven and keep the door propped open. Let sit for about an hour. Remove the pan to cool on a rack till it comes to room temperature, then refrigerate for a minimum of 2 hours.

Delicious plain, or served with fresh fruit and/or fat-free whipped topping.

Notes:

As noted before, if you’re making a full-sized 9 or 10 inch cheesecake, just double everything, including the times. No, there’s no water bath. Really.

First little trick: Line the removable bottom of the springform pan with foil, then put the pan back together. This will not only provide leakage insurance, but enable you to remove the finished cheesecake to a nice serving plate later, with a minimum of fuss.

Second little trick: Whenever you have a recipe that calls for lemon juice, save the juiced rinds in a small freezer bag and put in the freezer. Then when you have a recipe – like this – where you need a little bit of grated rind, but no juice, you don’t have to mess up a perfectly good lemon. Have you seen the price of lemons, these days? You can just grab your microplane grater (you do have one, don’t you?) and grate off what you need. The fact that it’s frozen, makes it easier to get just the rind – no pith. Then just throw it back into the freezer.

Okay, about the oven heat. The idea is that the initial high heat cooks the eggs and causes the cheesecake to puff up. This will also cause a circular crack to form around the edge of the cheesecake to vent the steam. When you lower the heat, the cheesecake will sink and the “crack” pretty much disappears, and creating that rich, dense cheesecake texture we all know and love.

Well, this post has gone on far too long, so Next Monday: Variations!