My Wonderful World

W e l c o m e... And Enjoy!

Sunday, September 13, 2015

The Perfect Size Cheesecake for Two!







Love cheesecakes...but making a ten inch standard size cheesecake is just too much for two.....well, I would eat it but can't afford all the calories!!    I found these Wilton six inch springform pans and they are the perfect size for 2 to 4 servings.  

My first task is to make a sugar free crust since I am diabetic.  I like this recipe quite a bit...from Ellen Brennan (family member of Brennan's in NOLA) in her Sugar Bust for Life! cookbook.  This is a nice crispy crust but missing the extra calories and sugar from graham crackers or vanilla wafers. This recipe will make enough for a 9 inch pan but use what you need for the smaller 6 inch version.   Save the extra for another use.  




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Triscuit Cracker Crust

Pastry, Sugar Busters

1 c Triscuit; crushed in processor
1 1/2 ts Splenda
1/4 c butter; softened

Mix all ingredients together and place in a lightly greased 9" pan.

Notes:  ©Ellen Brennan

Yield: 9" crust

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On to the cheesecake!  I enjoy this creamy and flavorful batter.  

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Mini Cheesecake


8 oz cream cheese; room temp
1/3 c Splenda
1 pinch salt
1 ts arrowroot; or corn starch
1 ts vanilla
6 tb sour cream
1/4 ts orange peel; grated
1  egg; room temp

Pulse cream cheese, Splenda, salt and arrowroot in food processor,
occasionally scraping down sides of bowl, until smooth. Add vanilla, sour
cream and orange peel zest.  Add egg and pulse to combine.

Scrape into cooled crust and bake cheesecake until edges are set but center
is still wobbly, 35-40 minutes. Transfer to a wire rack and let cool.
Chill until firm, at least 2 hours. Do Ahead: Cheesecake can be made 3 days
ahead. Cover and chill. Bring to room temperature before serving.

Notes:  ©WHStoneman


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Finished with the topping made with Mandarin Oranges.  I drained the juice from the canned orange segments and added a teaspoon arrowroot to the liquid.   Heat until thickened and add orange segments to the pan.  Chill until cold and then add to the thoroughly chilled cheesecake.  





Tuesday, September 8, 2015

The End of Summer Pizza!

The Last Hurrah of the Tomato Garden


Labor Day has arrived and departed and so have the last of the tomatoes.   Boy, it was a great year and my six plants produced more than I have ever enjoyed.  Lots of tomatoes in the freezer and will be enjoyed this winter.  

I have changed my pizza method by eliminating a tomato sauce that has become so traditional.   Instead, I am using Ina Garten's Roasted Tomatoes.   I love the way they taste and you can find her recipe HERE.   

My all time favorite pizza dough courtesy of Fine Cooking.  

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Pizza Dough/Fine Cooking



2 1/4 teaspoon yeast
1 1/2 cup warm water; 110F
18 ounce bread flour
  plus more for dusting
1 1/2 teaspoon salt
2 teaspoon olive oil

Dissolve the yeast in the warm water and set aside.

Meanwhile, put the flour and salt in a food processor fitted with the steel
blade. Process briefly to mix. With the machine running, add the
water-yeast mixture in a steady stream. Turn the processor off and add the
oil. Pulse a few times to mix in the oil.

Divide the dough. Scrape the soft dough out of the processor and onto a
lightly floured surface. With lightly floured hands, quickly knead the
doughty in a mass incorporating any bits of flour or dough from the
processor bowl that wasn't mixed in.

Cut dough into four equal pieces with a dough scrapper. Roll each piece
into a tight smooth ball, kneading to push out all the air.

Proceed as usual.

Extra pieces of dough will freeze very well. Cover with extra flour and
seal and freeze in a quart zip lock bag for future use.

Yield: 4 dough balls


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For a regular sheet pan, I used half the above recipe for this pizza.  For the ingredients, I used pepperoni, roasted tomato slices, sweet red peppers, mushrooms and my favorite
combination of cheeses......sharp cheddar, mozzarella and bleu cheese.  
Savory and very rich in flavor 



Rolled Dough on parchment paper with pepperoni and tomato slices


Toppings also include sweet red pepper, mushrooms and
purple basil


Topped with my personal favorite cheeses

Into a preheated oven  500F oven for 8 to 10 minutes


Be sure to brush the crust edge with olive oil if you like a 
softer crust.     Enjoy!!!




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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2015