Cheesecake Party

I’ve gotten behind on my blogging again :( But I’m SO excited for all of the cooking I’m going to do over Thanksgiving! Since I’m so behind, I’ll make this a double recipe post just to make it up to you. The first one is a dessert you can definitely have at your Thanksgiving. Yes, it’s pumpkin. Of course.

A couple weeks ago, we had a party at our house. I’d been wanting to use my mini cheesecake pan again, so I thought, why not make cheesecake for the party? My roommates said, “WHAT? What kind of college party has cheesecake?!!” The best ones, of course. And everyone appreciated the cheesecake, so I win.

If you don’t have a mini cheesecake pan, you can still bake this in a regular springform pan, but scale everything back to 2 packages of cream cheese.

Mini Pumpkin Cheesecake
Makes 2 1/2 dozen.

Ingredients
for the crust
26 regular (not Double-Stuf) Oreos – 2 rows in the package
4 Tbsp butter, melted
for the cheesecake
3 8oz packages cream cheese
3 eggs
1 15oz can pumpkin
1 1/2 tsp vanilla
3/4 C brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg

Instructions
1.
Preheat oven to 350F. Grease cheesecake pan.
2. Put Oreos in a food processor until you have fine crumbs. Pour in melted butter, stir. Press about 1 1/2 Tbsp into the bottom of each well in the pan (I found a shot glass works best for this – it’s really difficult with your fingers).
3. Bake crusts for 10 min. While they are cooling, begin the cheesecake.
4. With an electric mixer, combine cream cheese, eggs, pumpkin, and vanilla until completely smooth.
5. Stir in brown sugar, cinnamon, and nutmeg until combined.
6. Pour into each well, filling completely to the top. Bake 20-25 minutes until set.
7. Let cool about 15 minutes then remove from pans. Chill in fridge (or on your porch if it’s cold enough and your fridge is full like mine…) for at least 1 hour before serving.

So to go with all that cheesecake, I guess you might need some real food… maybe… Sometimes…

Quinoa Risotto
Serves 2-3.

Ingredients
1 C uncooked quinoa
2 C vegetable broth
1/2 C sliced baby bella mushrooms
1/2 C diced red onion
2 Tbsp olive oil
1/2 C white wine
1/4 C parmesan cheese
1/4 C goat cheese
3/4 C fresh spinach
salt and pepper, to taste

Instructions
1.
Cook quinoa in vegetable broth, either on the stove top or in a rice cooker.
2. Saute mushrooms and onion in oil over medium heat until onions are translucent. Add quinoa and cook a couple more minutes.
3. Add wine and stir until absorbed. Turn off heat.
4. Add cheese and spinach and stir until cheese is melted and spinach leaves are wilted. Serve immediately.

“_____ Week”

Last Week. Tech Week. Show Week. Stress Week. I Have No Time Week. It’s the last week of classes, the week of my dance show, the week when everything is going on all at once and I’m freaking out. Which means I’m stress baking to make myself feel better, but also that I don’t have much time to blog. So next week is Cookie Week, where I post all the different cookies I’ve made so far. I’ve got three already.

Last last weekend, instead of breakfast, we made delicious spinach lasagna rollups.

You can check out the recipe here. They were pretty straightforward to make, and very good, but next time I’d put more cheese. Mostly because I love cheese.

Anyway, onto the main event. Breakfast from last Saturday. Amazing. I wish I could eat these everyday. They’re sweet but not too sweet – I hate when breakfast gets too close to dessert. Making them was so quick that I really could do it on any random morning.

Applesauce Banana Muffins
Makes 10 muffins. Original recipe here.

Ingredients
2 ripe bananas
1/4 C sugar
1/4 C applesauce (if using unsweetened, add a bit more sugar)
1 C flour
1/2 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 egg

Instructions
1. Preheat oven to 350F.
2. In a medium bowl, mash bananas and mix in sugar.
3. Stir in remaining ingredients.
4. Pour into a muffin pan and bake 20-25 min until a knife comes out clean.

They’re really light, so don’t feel bad if you eat two. Or three. Or four. Which I did. They’re also pretty good with a little bit of butter on top, but they don’t need it.

Breakfasting Alone

This semester is going by so quickly – I can’t believe it. Only five weeks left in the semester, including this one, and then it’s finals and then my internship. I’m starting to feel like I haven’t done nearly as much cooking as I wanted to. Well, let me rephrase that. I cook everyday, but usually it’s lazy cooking. Pasta, sandwiches, whatever. I haven’t done as much fun and exciting cooking as I wanted.

I’ve been experimenting with tempeh quite a bit, actually. I like the taste and texture better than tofu, and it’s more versatile too. I have a hard time putting tofu in anything that isn’t Asian. I know how to put it with noodles or rice, but anything else and I just feel like it doesn’t belong! The other day I made fake Spam musubi with tempeh, which was pretty good (and super Asian), but you can definitely do more with it than that. For example, my bbq tempeh, or the really great sandwich I made the other day. I cut the tempeh really small and grilled it with some baby bella mushrooms, then stirred it up with some pesto I picked up at Trader Joe’s. Put that with some spinach and wheat bread, and you’ve got yourself a really great meal.

I have this bizarre obsession with vegan baked goods. I’m not a vegan, of course, but I love baking things and then saying GUESS WHAT THAT’S VEGAN! What I hate, though, is “vegan” recipes that call for “vegan butter” or “vegan cream cheese” or whatever. Taking a regular recipe and subbing in vegan versions of the ingredients doesn’t make a real vegan recipe.

This past weekend my Weekend Breakfast partner in crime was busy, so I decided to go vegan just for fun.

Blueberry Walnut Muffins 
Vegan. Original recipe here. Makes 12 muffins.

Ingredients
1 C quick or rolled oats
1 C soy milk
1 Tbsp agave nectar
1 tsp almond extract (or vanilla)
1 flax egg (1 tbsp flax meal mixed with 2 tbsp water)
1 C flour
1/2 tsp baking soda
1 tsp baking powder
2 Tbsp chia seeds
1 Tbsp flax meal
1/2 tsp salt
1/3 C sugar
1/3 C chopped walnuts
1 1/3 C fresh or frozen blueberries

Instructions
1.
Preheat oven to 400F.
2. In a medium bowl, mix together oats, milk, agave, and almond extract.
3. While the oats are soaking, combine flour, baking soda, baking powder, chia, flax, salt, and sugar.
4. Stir in the flax egg, walnuts, and oats. Last, add blueberries.
5. Spoon into muffin cups and bake 20-25 minutes.

I used frozen blueberries, which was fine I think. As soon as I stirred in the berries, the batter turned a crazy greenish color. They looked like zombie muffins but they tasted great! Not too sweet – perfect for breakfast. Although I will say you have to eat them fast. Since there’s no oil in the batter, by the second day they’re already pretty dried out. I wrapped them in a damp paper towel and zapped them in the microwave for 15 seconds, which helped, but these are definitely meant to be eaten the day of.