Cheesecake

Growing up I was never much of a cheesecake fan, I didn't mind the instant cheesecake (you know the kind made with Jello) but whenever I was offered the real baked stuffed (the kind that everyone else raves about) i always turned up my nose to it. Then last year for christmas my Grandma gave me three super nice springform pans and i decided i just had to put them to use. At first I made the cheesecakes purely to give away, but after awhile I was having more and more trouble  saying no to a piece of cheesecake. Finally I caved and had a piece, and i actually liked it, A lot!!! So finally at 22 the pleasures that cheesecake offers has entered into my life..though my waistline wishes that it hadn't ;). Spending a little extra time on the treadmill is totally worth it to each cheesecake, especially this one! Trust me you and all else eating this one will be extremely happy, just promise me that you will share :)

Ingredients

Crust

2.5 cups graham cracker crumbs
2 Tbsp sugar
1/2 cup butter, melted

Filling

4 (8oz.) packages cream cheese
1.5 cups sugar
3 Tbsp flour
5 eggs
1 cup sour cream
1 Tbsp vanilla
1 Tbsp lemon juice

Directions

• Preheat oven to 325 degrees
• Combine graham cracker crumbs and sugar.
• Stir in melted butter until moistened.
• Pour the mixture into a 9-inch springform pan(3 inches tall). Press the crumbs into the bottom and 1 inch up the sides of the pan.
• Bake for about 10 minutes. Remove and cool to room temperature.

• To make the cheesecake filling, cream the sugar, cream cheese and flour with an electric mixer on medium until light and fluffy.
• On medium low, add eggs one at a time, mixing well with each addition.
• On low, add sour cream, lemon juice and vanilla just until combined.
• Bake for about 1 hour and 15 minutes at 325.
• Make sure to take it out of the oven before the center looks done. It will be kind of wobbly and it will move in one piece. The center will look more shiny than the edges. That’s ok because it will continue to cook a little while it’s in the pan.
• Remove from the oven and let cool completely to room temperature.
• Hope that it doesn’t crack.
• Go ahead and separate the cheesecake from the sides of the pan by running a knife around the edges. I also opened and reclosed the springform panto help separate.
• Chill in the refrigerator overnight. That’s right. It’s best to make this the day before because it needs plenty of time to chill and firm up.

Italian Style Pork Cutlets

While growing up my parents had a pig farm for awhile, so we always had plenty of pork! I never liked pork cutlets when i was younger, or honestly most meat hahah but they were my brothers favorite so my mom liked to make them for him. This is her recipe that I have tweaked just a little bit. Pork cutlets are just a tender and enjoyable dish. The meat absorbs the flavor of the other ingredients that it is cooked with, so feel free to try them with different vegetables of your choice.
Now i love pork cutlets, they taste and remind me of home. I made these for my boyfriend and he told me that this may be his favorite dish ever!

Ingredients

Pork Cutlets

2 eggs

1 cup flour

1 ½ cup Italian Seasoned Breadcrumbs

1 jar spaghetti sauce

1 diced onion

Sliced Bell peppers of choice, I use 1 of each!

3 tablespoon Olive Oil

Directions

1.)  Preheat oven to 400 hundred degrees.

2.)  Cut and form the cutlets into your desired serving size.
      It is ok if the meat is falling apart a little, after they are breaded and once you start cooking them, the meat will cook together.
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3.)  Take 3 bowls. In bowl one put all the flour. In bowl two put the beat eggs. In bowl three put the breadcrumbs.

4.)  Dip pork in flour, then in egg mixture (allow excess egg to drip off) Then roll in the breadcrumbs, pat the bread crumbs into the cutlet.
         Warning you will get a bit dirty 

5.)  In a large cast iron skillet heat the oil to medium high. Add your pork cutlets and cook for 1-2 minutes on each side, until nice and brown.

6.)  Keep the pork cutlets in the skillet add the sauce, onion and peppers.

7.)  Cook at 400 for 30 minutes.

 Be prepared for you kitchen to smell delicious, the peppers release this amazing aroma. I made this at my boyfriends house and he asked me multiple times in that 30 minutes if it was done yet because it smells so good.

Italian style pork cutlet! Enjoy :)

Mocha Cupcakes with Espresso Buttercream Frosting!

These amazing little treats are the perfect pick me up! I stumbled across this recipe from a blog called Brown Eyed Baker! She has so many great recipes on there and i look forward for trying many of them out. The colors work so well for a fall cupcake. I boxed these up and gave them out as gifts and now everyone is asking me for them.
Mocha Cupcakes are a super tasty treat and a big crowd pleaser. They are offer a cupcake that is sure to stand out!
Everybody loves chocolate and coffee is always good, combining them is sure fabulousness!

Mocha Cupcakes

Yield: 12 cupcakes

Prep Time: 15 minutes Baking Time: 17-20 minutes

1-1/3 all-purpose flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup whole milk

½ cup strong brewed coffee

1½ teaspoons espresso powder

1 teaspoon vanilla extract

½ cup (1 stick) unsalted butter, at room temperature

½ cup granulated sugar

½ cup light brown sugar

1 egg, at room temperature

1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

Now come my favorite part, the frosting! I choose to use the Espresso Buttercream frosting, it is very easy to make but taste super special and looks pretty so people assume that it is a more complicated recipe. :) that can be our little secret. But a whipped frosting would taste good as well!

Espresso Buttercream Frosting

Makes enough to frost 12 cupcakes

1 cup (2 sticks) unsalted butter, at room temperature

2½ cups powdered sugar

1½ teaspoons vanilla extract

1½ teaspoons espresso powder

1. Mix the espresso powder into the vanilla until dissolved; set aside.

2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

*Note: To make the swirls on the cupcakes, I used a 1M decorating tip.

I found these cupcake boxes at Michaels! they had the perfect design, and gave the cupcakes a very nice, finished presentation!

I hope you love these as much as I do! 

Jackie :)

Creepy Mini Pizzas!

Halloween Pizza Time :)

Ingredients

Crust:

 3 1/4 cups all-purpose flour, or more as needed

 1 envelope Pizza Crust Yeast or Rapid Rise Yeast

 1 1/2 tablespoons sugar

 1 1/2 teaspoons salt

 1 1/3 cups very warm water (120 degrees to 130 degrees F)*

 1/3 cup Olive Oil

Suggested Toppings:

 Pepperoni

 Green, Yellow, and Red Peppers

 Jalapeno Pepper

 Black Olive

 White and Yellow Cheese

 Mushrooms

Directions

1.) Preheat oven to 425 degrees F.

2.) Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.

3.) Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Divide dough into 8 portions; cover. (If using RapidRise Yeast, let dough rise at this point for 10 minutes.)

4.) Pat each portion of dough with floured hands into an 8-inch circle on a greased baking sheet. Form a rim by pinching the edge of the dough. Add a second crust to the same baking sheet.

5.) Bake for 6 to 7 minutes, dough will be just set and only lightly browned on the bottom. Remove crusts to a wire rack to cool. Continue with remaining pizza dough. (Works best to use several baking sheets.) May use crusts immediately or place in freezer bags and freeze for up to 1 month.

6.) When ready to bake, preheat oven to 475 degrees F. Spread each crust with pizza sauce. Top with desired toppings to make Halloween designs! Repeat with remaining pizzas. Place on a baking sheet and bake for 6 to 8 minutes, until cheese is melted and lightly browned and bottom of crust is browned.

These great little pizzas are fun to make with family and friends and kids especially love them!

Be creative and have fun with your designs!

The dough tastes fabulous! and if you would prefer to make one big pizza thats ok!

Crafts are fun...eating is always enjoyable...combining them both is the recipe for a great evening! Now go have fun! :)