Milk Chocolate-Peanut Butter Cheesecake
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.
Okie. I’m a few days late with my April Daring Bakers post. I have no excuses except that I just forgot when the posting date was.
I was excited to see that this months challenge was a Cheesecake since I’ve never made one, vegan or not. I’ve definitely eaten my share though. I was also happy that we could go with whatever flavor we wanted. I decided to go for Milk Chocolate and Peanut Butter. It was an unusual choice for me since I have never been a fan of anything milk chocolate. The peanut butter was a last minute decision and a good one at that. Just before I was pouring the cheesecake batter onto the crust I had the wonderful idea of spreading a nice layer of natural creamy peanut butter on the crust first.
As usual while I was baking the cheesecake I was sure it would be a total FAIL. Especially since I made up the recipe on the fly and have never made a cheesecake. I dutifully let it continue baking though and cooled it down properly in the fridge until set. I went off to my yoga class, came home and ate some quinoa and beans and then cut a slice of the cheesecake.
I first surprised at how well it set up. I was then surprised at how tasty it was. The chocolate was very light tasting and definitely “milky” with a nice hint of cinnamon. The peanut butter was a glorious addition although next time I make it I’ll spread more on. I’m really excited about this new recipe. It needs it’s little tweaks here and there like maybe more cream cheese and less tofu and a tad more sugar. It needs a bit more of that cream cheesey tang that I remember from real cheesecake. Overall I think this might turn out to be a great “base” recipe that I can change up the flavors however I want in the future.
p.s. sorry for the all BOLD post. I don’t even have my bold setting on as I type this. I’m too busy today to figure out why this is happening.
Punk Rock Chickpea Gravy over Mashed Potatoes with Green Beans and Brussels Sprouts w. Joanna Tester Sausage
If you like a certain vegetable and no one else in your family does you have to get creative if you want to eat it but don’t want to just make it for yourself. That vegetable for me is Brussels Sprouts. My husband hates them. I’m not sure if Reno likes them or not but I wasn’t going to take a chance. She’s been on a I don’t eat vegetables kick (little does she know how many veggies she is really eating).
I’m not a fan of frozen veggies but I find myself using them more and more because its easier with our daughter. So I bought a bag of the frozen sprouts and dumped them into the pot of almost boiled potatoes along with some frozen string beans. Drained em. Mashed em with some Earth Balance and non dairy milk. Served them with VwaV’s Punk Rock Chickpea Gravy and breakfast sausage, fennel and seitan based, I made as a tester for Joanna’s new Yellow Rose cookbook.
I’m happy to report that all of it was eaten by the 3 of us. Later I confessed to my husband that he had indeed eaten brussels sprouts for dinner. He didn’t seem to mind since the whole meal tasted so good.
I will be M.I.A. for the next week or 2. Its moving time for us. We are almost done and I am exhausted. Its not easy moving with a toddler always trying to “help”.
We are hoping to get all the cable and internet stuff set up sometime next week so I will see you all then!!!
Field Roast Italian Sausage w. Tomato Sauce on Baguette
We are moving! Again! This will be our last move for quite awhile! We moved into our current place only 1 year ago. The idea of moving everything again only 1 year later makes me sick to my stomach but it will be worth it. My parents are moving back up from Southern New Jersey and have purchased a 2 family house for us and them. We will have 3 bedrooms and 2 full baths! AND a yard!! So exciting!
So with that news we have been pretty busy painting and moving stuff in slowly each day. It’s a lot of work especially with a toddler in tow. Our daily meals have been suffering because I’m just to exhausted at the end of the day. This dinner the other night was mega easy and surprisingly delicious.
Who knew Field Roast sausage with leftover jarred tomato sauce and a baguette that was about to see the trash would turn into a great quick meal. I highly recommend it for those nights you want to order take out.
Some pics of the paint colors of the new place:
New couches with the prettiest blue walls I’ve ever seen!
Green walls in our 3rd bedroom/office. It still needs another coat.
Welcome to my new site! I’m originally from B36 Kitchen. I was feeling a need for change and this is where it has taken me. My old blog posts will be staying put where they were originally posted and all new stuff will be happening here from now on! We still have a bit of tinkering to do with colors, links and such AND there will even be a recipe section. You’ll see everything here that is a part of my life. Mostly food (still) along with some knitting, sewing, misc. projects, my family and fun times.
the first post…
Maple-Buffalo Seitan w. Ranch Dressing
Yum Yum..This is by far one of my most requested dished to bring when I’m going somewhere that requires me to bring food (mostly to my sister’s potlucks and mostly requested by my sister Nicole and friend Rachele). Nicole was throwing her now annual Super Bowl Party so I knew what to bring.
The pic above shows two different styles. One with Panko Breadcrumbs and one without. Why? I ran out of Panko. I had a hard time deciding which one I liked better though. I’m usually a fan of anything breaded with Panko but I liked the smooth texture on the Panko-less pieces. The Panko crusted seitan did however hold the Maple-Buffalo Hot sauce and homemade Ranch Dressing better which should make it the clear winner but there was just something about the Panko-less. I think this just means that I will have to make them again very soon.
View from above..
I like this presentation a lot. At the party I kept everything separate so people could do as they pleased.
I could eat this stuff with a spoon. In fact I do eat it with a spoon sometimes. Its a Vegenaise base with lots of dry spices added to it. I use it as a dip and as a salad dressing all the time. All you need to do is thin it a bit with soy milk and you are set to go. A recipe for this dressing/dip will most definitely be added to my recipe page as soon as I make it one more time. I’m really happy with it but just want to tweak it just a bit. There is a little bit too much of something in there that needs to be mellowed.