In my opinion, the hardest part of making this cheesecake is waiting three or more hours for it to chill properly in the refrigerator before serving. It’s worth the wait, though, and believe me, I have been waiting quite a while for this cheesecake. Several weeks, in fact. ...
Archives for November 2013
Cheddar Apple Cinnamon Buns
When I was really young, my family had a Klutz Kids Cooking book. The only thing I remember from this book was a recipe for “Happle Bagel Sandwiches”: a bagel topped with apple slices, cheddar cheese, and cinnamon. I’m not sure why we stopped making these over time, but I only remember eating them as a small child (probably 5 or younger). When thumbing through Deb Perelman’s The Smitten Kitchen ...
Apple Cinnamon Cream Cheese Muffins
I’ll start with a warning: store these muffins in the fridge! The first time I made muffins with cream cheese centers was during my senior year of college, when I was living with three other girls. As it turns out, the average fridge is not designed with enough space to accommodate the different food preferences of four people, so it was like a never-ending game of tetris to find a place for a ...
Stuffing “Salad” with Roasted Sweet Potatoes and Tart Apples
If I had to pick one Thanksgiving food as my favorite, it would be stuffing. I like mashed potatoes well enough, pumpkin pie can be quite tasty, and I’ve made my peace with green beans (as a child, I would only eat them if they came from a can). I could live without cranberry sauce, and I’m still pretty lukewarm about the turkey itself – if ever I’m somehow left in charge of obtaining and ...
Barbecue Chicken Pizza
A couple of weeks ago, I posted a recipe for tater tot pizza. When I made that pizza, I doubled the recipe for the dough and froze half to use later, since it’s really not any more work to make a bigger batch of dough. Today, all I had to do for a scrumptious homemade pizza dinner was thaw the dough, prepare the toppings, and bake! If you’re using dough from the freezer, you’ll want to take it out ...
Feta and Dill Orzo Salad
I first made this feta and dill orzo salad a few weeks after I returned from studying abroad in Greece one summer in college. By the end of my stay, I thought I had eaten enough tomatoes and feta to last me a lifetime, but soon enough I found myself missing the flavors of Greece. This recipe brings back fond memories of leisurely meals at carefree and balmy tavernas, and the best part is that ...