burnt basque cheesecake

• Ingredients:
• 1 pound full-fat cream cheese, room temperature
• 2/3 cup white sugar
• 3 large eggs, room temperature
• 1/2 cup + 2 tbsp heavy cream, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 2 heaping tbsp(s) flour
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• Method:

Preheat oven to 400°F.  Line a springform pan with two large crisscrossed sheets of parchment paper. To make the batter, add the cream cheese and granulated sugar to a stand mixer and beat the mixture on medium speed for 2 minutes, till smooth. Add the eggs one at a time, beating on medium-low speed until each egg is combined before adding in the next. 

Add in the heavy cream, pure vanilla extract, salt and mix on low speed until evenly combined. Then sprinkle the (sifted) flour over the batter and mix on low speed until evenly combined, scraping down the sides of the bowl as needed. Pour the mixture into the parchment-lined pan and bake for 30 minutes. Broil for 1 minute to achieve the burnt top.

ADULT CHOCOLATE PUDDING

Ingredients
1/2 cup granulated sugar
1/4 cup cocoa powder
1/4 cup cornstarch
1/4 teaspoon fine sea salt
2 cups whole milk
2 tablespoons butter
1 teaspoon pure vanilla extract
3 oz. chocolate chips
1/4 cup Baileys Original Irish Cream
whipped cream, for garnish
chocolate chips, for garnish

Method:
Add the sugar, cocoa powder, cornstarch, and salt to a medium sauce pan and whisk well. Pour in the milk and whisk to combine.
Heat over medium low heat until the pudding thickens and comes to a low boil, whisking almost constantly.When thickened, stir in the butter and chocolate chips and continue to stir for another minute or two until everything is well combined.
Remove from the heat and stir in the vanilla extract and Baileys Irish Cream. Stir really well until the  Irish Cream and vanilla are incorporated. Let cool and refrigerator for several hours.
Top with whipped cream, shaved chocolate and chocolate chips if desired.

Almond and cranberry tea cake

Ingredients
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 cup butter
1 cup white sugar
2 large eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 cup milk
1 cup dried cranberries
pinch of salt
1/3 cup sliced almonds

Method:

Preheat the oven to 350ºF.
In a medium bowl, stir together the flour, salt and baking powder until very well combined. Set the flour mixture aside.
In a large bowl, beat the softened butter and sugar together with a mixer until light and fluffy. Add the eggs, vanilla, and almond extract and beat again until the mixture is creamy in texture. Add milk and beat again. Incorporate flour mixture and mix it in with a spatula.
Add most of the cranberries to the cake batter and spread the cake batter into a 9-inch pie plate coated with non-stick spray, the sprinkle the remaining cranberries over top. Sprinkle the almonds over top and press them lightly into the cake batter. Bake for 35 minutes, or until the cake and almonds are lightly browned on top.

Mushroom and Spinach Lasagna

Ingredients:

1. Trader Joe's no-boil lasagna noodles 
2. Jar of marinara sauce (I use Rao's brand which is hella expensive but SO good)
3. 12 oz tub of mascarpone cheese (or ricotta or a blend of both)
4. Shredded parmesan cheese
5. Shredded mozzarella cheese
6. Spinach
7. Mushrooms
8. 1/4 cup milk
9. Bacon bits
10. Salt, pepper, pinch of nutmeg
11. Handful of parsley

Method:

• Pre-heat oven to 400 degrees F.
• Slice and cook mushrooms in butter with garlic, salt and pepper.
• Spray an 8"x11" baking pan with non-stick spray.
• Whisk milk with mascarpone cheese, salt, shredded parmesan, pepper and nutmeg.
• Layer a bit of white sauce in the bottom of the pan – just enough to barely cover the bottom.
• Place 2 noodles on the sauce, cover it with marinara. Sprinkle mozzarella. Stack spinach on the first layer. Soak noodles in the white sauce and place over the spinach (I use raw spinach but you can cook it if you don't want your lasagna to get watery).
• Layer marinara sauce. Spread the sliced mushrooms (keep some for later), bacon crumbles, top with another layer of soaked noodles, marinara and shredded mozzarella. 
• (You get the drill. Noodles. Milk sauce. Marinara. Topping - crumbled Italian sausage would be good, too. Mozzarella. My Pyrex dish can do 2-3 layers, tops.)
• Let the dish sit for 1/2 hour to overnight for everything to set.
• Place dish in oven and bake for 25 minutes or until lightly browned on top.
• Garnish with fried mushrooms and chopped parsley.
• Remove from oven, cut into individual portions and serve with salad and garlic bread.

Eggnog Pie

I know it's only February but this is the perfect Christmas time dessert (light and seasonal) to round up a heavy meal of turkey or shepherd's pie. My husband who loves eggnog naturally approves of this incredibly easy pie.

Ingredients:
nutmeg
graham cracker crust
instant vanilla pudding (3.4 oz)
cool whip

Method:
With an electric mixer, beat 2 cups of eggnog with 3.4 oz box of instant vanilla pudding mix. Add a pinch of nutmeg. Fold in 2 cups of cool whip. Spread into a store-bought graham cracker crust and set for 3 hours in the refrigerator.

Yogurt cake

I already have a favorite orange cake but that recipe calls for sour cream and I ran out of it this afternoon. I did have two tubs of yogurt languishing in the refrigerator so I decided to look for a recipe that incorporates it, instead. I found this French yogurt cake recipe on Epicurious so I adapted it by subbing orange zest for lemon 'cause I didn't have on hand. I must say, I've never baked a cake with yogurt in it before and this thing is a revelation. So moist and delicious and oh-so-easy.

Ingredients:

nonstick vegetable oil spray
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup sugar
1 tablespoon finely grated orange zest
3/4 cup whole-milk Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon orange extract

Method:
Preheat oven to 350°F. Coat a standard loaf pan with nonstick vegetable oil spray.
Whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon salt in a medium bowl.
Using your fingers, rub 1 cup sugar with 1 tablespoon finely grated orange zest in a large bowl until sugar is moist.
Add 3/4 cup whole-milk Greek yogurt, 1/2 cup vegetable oil, 2 large eggs, and 1/2 teaspoon vanilla extract; whisk to blend.
Fold in dry ingredients with a spatula.
Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50-55 minutes. 

Peanut butter pie

I am not a huge fan of peanut butter but my husband is and we had friends over for dinner last week and I decided on this dessert. The boys said it was a big hit.

Ingredients:
1 cup creamy peanut butter
1 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
1 8-ounce package whipped topping, such as Cool Whip, thawed

1 store bought Oreos pie crust

Reese's Pieces for decoration

Method:

Using a hand-held mixer, beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and gently incorporate it with a spatula until smooth, scraping the sides as needed. 

Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.