Cheesecake Anyone?

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For nothing better to do today, I decided to try my hand on baking a cheesecake. I saw this recipe months ago and clipped it.

Ingredients:

7 oz. pkg. cannoli shells

3 tbsp unsalted butter melted

2 tbsp sugar

4 cups whole milk ricotta cheese

1 ½ cups sugar

¼ c flour

½ whipping cream

2 tsp pure vanilla extract

1 tsp orange zest

5 large eggs

1/3 mini chocolate chips

Confectioner sugar for sprinkling

A handful of chocolate chips for sprinkling

Directions:

  1. Preheat oven to 350 degrees. Line a 9 inch springform pan with parchment.
  2. Crush cannoli shells (food processor works best), add butter and 2 tablespoons sugar and continue to pulse until med-fine crumbs
  3. Press crumbs firmly onto bottom of pan. Bake 10 minutes. Let cool.
  4. Beat ricotta cheese, remaining sugar and flour in bowl of electric mixer on medium until well blended. Add whipping cream, vanilla, zest and chocolate chips. Mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.
  5. Bake for 1 hour and 15 minutes, then sprinkle top with a handful of chocolate chips delicately, pressing chips in lightly. Continue to bake 10 more minutes or until center is almost set. Run knife around rim of pan to loosen cake.
  6. Cool before removing rim of pan. Refrigerate for 4 hours or more. Before serving sprinkle with confectioner sugar.
  7. Top with whipped cream if desired. Store leftovers in refrigerator. Serves. 10.

Please note:

I don’t usually follow any given recipe. Somehow I always tweak it to suit what I have on hand in the kitchen. Same thing happened here when I baked this Cannoli Chocolate Cheesecake.

I didn’t have all the ingredients on hand so I improvised. Since I didn’t have cannoli shells, I used 16 ice cream sugar cones instead. I also used regular butter, not unsalted. For whipping cream, I used Cool Whip. For orange zest, I used the orange zest from the Orange malmalade. I added the last ingredient which was not in the original recipe.

I’m not a baker also so I don’t own all the baker’s gadgets so I also improvised. I don’t have a food processor so I crushed the ice cream cone inside a zip lock bag and mixed everything by hand using big wooden spoon.

They came out pretty good and quite delicious. Not bad for a first try.

 

Until next time. Stop and smell the roses.

Rosalinda Morgan

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Banana Nut Bread

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My son loves to buy bananas but oftentimes they were left on the kitchen counter turning black. Most often, I saved them to add to my soil mix for my roses. Yesterday, he had 4 overripe bananas and I thought maybe I should make banana nut bread. So I checked my pantry and my collection of recipes and came out with my own healthy version of Banana Nut Bread – no salt and less sugar.

 

Since my husband went on dialysis for his kidney disease, I learned how to cook without salt so salt was eliminated from this recipe. However, I used butter instead of margarine since my husband cannot have this bread because his renal diet does not allow butter, nuts and bananas. Bananas are full of potassium and renal diet is low on salt, potassium and phosphate. I’m very strict on what he eats because I don’t want him back in the hospital. 

 

Ingredients:

2 cups all-purpose flour

2 teaspoon baking soda

2 sticks of butter or margarine, melted

1-1/2 cups white or brown sugar

4 overripe mashed bananas

4 eggs, beaten

1 cup walnuts, chopped

 

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5 inch pans.

2. Sift the flour and baking soda into a large bowl. In a separate bowl, mix together the melted butter and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended and add the butter and sugar mixture into the mix. Stir just until blended. Divide the batter evenly between the two loaf pans.

3. Bake for 40 to 50 minutes in the preheated oven, until a toothpick inserted into the middle of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. To store, wrap in aluminum foil to keep in the moisture.

 Bon Appétit!

 

Until next time. Stop and smell the roses.

Rosalinda, The Rose Lady

www.rosalindarmorgan.com