Spider Girl

Ok, so I know that this is not about cooking, but I can't resist sharing this project.  My daughter wanted to be Spider Man for Halloween, but most of the Spider Man costumes have built in muscles and such... so I made her this Spider Girl costume instead.  She loved it and I think it turned out pretty great myself.  I am not a seamstress by any means, but I have been trying to learn to sew for the last year or so.  So what do you think?

Fluffy Cheese Souffle

Sometimes you just have to face your fears.  I am sure that sounds kind of silly on a cooking blog, but let me explain.  Whilst I have been working for years to hone my cooking skills, there are still a few dishes that I have been afraid to try.  Sometimes it is due to the level of difficulty or maybe it is in response to unknown ingredients.  Whatever the reason, I have decided that I will no longer live in fear of trying something new and difficult.  So in the spirit of bravery, I looked fear in the eyes and made my very first souffle.  After scouring the Internet for just the right recipe, I came upon this treasure by Alton Brown on foodnetwork.com.  The only change I made was to add bacon on top.  Everything is better with bacon, right?  In the end it turned out super fluffy and flavorful.  So if you are feeling brave too, give this one a try, and let me know how it turned out!

In the spirit of bravery, I don't love how this pic turned out,
but it is the only one I have.

Ingredients:

• Butter, room temp for greasing souffle
• 2 tbl grated Parmesan
• 3 tbl butter
• 3 tbl flour
• 1 tsp dry mustard
• 1/2 tsp garlic powder
• 1/8 tsp salt
• 1 1/3 cups hot milk
• 4 large egg yolks
• 6 oz sharp cheddar
• 5 egg whites plus 1tbl water
• 1/2 tsp cream of tartar 

Directions:

Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.

Preheat oven to 375 degrees F.

In a small saucepan, heat the butter. Allow all of the water to cook out.

In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.

Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.

In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.

In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.

Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/cheese-souffle-recipe/index.html?oc=linkback

New York Cheesecake

Since it has been a little while since my last update, I thought I would come back with a vengeance.  I had saved this recipe when I came across it some time ago on Allrecipes.com.  Looking for just the right occasion to make such a decadent desert, I jumped at the opportunity to make it for my dad's birthday.  It turned out amazing.  It was rich, and creamy, and sweet, and tangy, and yum!  I topped it with chocolate and cherries and homemade whipped cream to suite my parent's preferences, but it would have been delish all by itself.  Give it a try and let me know how it turns out.

I wish I would have taken a pic of it sliced, but we were too busy eating it.

Ingredients:

• 15 graham crackers, crushed
• 2 tbs butter, melted
• 4 (8 oz) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tbs vanilla extract
• 1/4 cup all-purpose flour

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan (don't forget to grease the sides too).
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Tips:

• For a little extra kick, try adding a tsp of cinnamon to the graham cracker mixture
• Many people suggest that you bake this in a waterbath to help prevent cracking.  I did not try this myself, but I probably will next time.
• Cheesecake can be very tempermental!
•  I suggest that you only use a mixer to mix the cream cheese and sugar until smoothe and then proceed with a spoon for the remainder of the mixing process.  Overmixing can cause it to crack.
• Don't over cook it.  Overcooking can cause it to crack.  
• Don't open the over to check on it.  Just set the time for 60 min and then when the timer goes off, turn the oven off and leave it alone for the next 5 to 6 hours.