Let’s say it isn’t.  Let’s just say maybe its because you wish to chronicle your family life maybe for your children so that when they become adults and leave they will have these internet pages as a journal.  Maybe sharing recipes, or maybe recording them for their families.  Lots of really cool foodies claim they just started their blogs to share family recipes.  Hmm….

Last Friday I had the pleasure of visiting with a couple here in Columbia,  Aaron and Maureen Harris. After a phone call from Maureen, and  setting an appointed time, we met, chatted,  and presto, Aaron wrote a very nice story for the Examiner.  The story was about inspiration, and cookies. I made some new friends, and  shared some of my baked goods or cookies. Let me tell you what I learned.  I think I read about it actually here in Aaron’s personal blog today.  I love it when I tinker with a baking recipe and am able to produce something delicious.  I love to bake.   More than that I love sharing the food I make  with people and making friends. I love baking and sharing.   Building relationships is easy with food and if they happen to enjoy it , well that is even mo  betta.  I love  baking, making friends and sharing what I love to do.

Its safe to say that the pleasure I receive when I see someone smile with a cookie in hand…. well, that’s what inspires me.  Food and relationships.

This is one of the other things that inspires me.  :”)

Two of the three adults in training are, as I write, on an adventure of a lifetime.  You see these words are from my perspective.  They still have a lifetime ahead and so they will have many more experiences.  Still I’m pretty sure they will treasure the memory of the 6 weeks in Australia together for a lifetime.  Just makes me smile to think they might.  That special connection they will share and remember and share with the families they create.  I know…. getting a little sappy.  Sorry.  Anyway, I’m all grown up (Wowza) and so I’m supposed to be able to cope with kids being on the other side of the earth with maturity and wisdom.  I’m trying.  Thankfully, our world’s population is really smart and has created an electronic world with instant communication.  What a relief for Mom and Dad.  We can at least know they are breathing.  They are, and they are having an amazing time together.  I hear they are making friends on the other side of the globe.  Kind of expands the scope of things, huh?  (I’ve never traveled across the pond….yet)  I think it is amazing how small technology makes the scope of ones world.

Really?  I know, this is a food blog.  I just wanted to share my confession, and let you know, (if you’re reading this at all) how it is that I have put blogging on the shelf for a time while trying to keep my feet on the ground.  There is much more, but somehow this blogging thing becomes very one sided if allowed.  That is a continual struggle I have…frankly, I’m not sure my life is all that interesting to others and  the “I” part of it is bothersome to me.

My part-time position at a local grocery store bakery, baking specialty items from scratch has perked along for about one year now. That has changed the scheme of things around this house a little. There have been some birthdays at my work place that I felt deserved a little treat or two.  I managed to snap a quick photo of one of them just to “get the ball rolling.”  I’ll even share a beloved recipe, which is rare in these parts.  I hope you’ve enjoyed your visit here and I thank you for taking the time to read…. there will be more confessions, probably, while trying to maintain some measure of brevity.

This cheesecake is one I have made many times.  Its a recipe I have  argued with and tinkered with and it still works each time.  Not for the faint of heart.  Seriously, if you have calorie counting issues or are type A and not at all able to bend from your “gym rat” diet regime not even for just one day, RUN I say, as fast as you can.  Or just click away now.  This one is a bender and it will please your palate.  Simple, creamy, and deliciously decadent.

Happy Birthday Cheesecake ~ for friends

Ingredients:

2  1/2 Pounds Cream Cheese

1  3/4 Cups Granulated Sugar

3 Tablespoons All-Purpose Flour

1/2 Teaspoon Grated Lemon Zest

1/2 Teaspoon Grated Orange Zest

2 Egg Yolks

5 Large Eggs

1/4 Cup Heavy Cream

1. Preheat the oven to 475 degrees

2. In a large mixing bowl, beat the cream cheese until it is light and fluffy.

3. Mix in the sugar and flour, and continue beating until smooth.

4. Add the grated zest, then the yolks and whole eggs, one at a time, beating after each until the mixture is thoroughly blended.

5. Stir in the heavy cream and mix only briefly.

6. Pour the mixture into the prepared crust and bake for 15 minutes at 475 degrees, then reduce the oven temperature to 200 degrees and continue to bake for another hour.

7. When the cakes is done, turn off the oven and allow the cake to cool slowly for an additional hour.  Remove the cake from the oven and cool to room temperature.  Chill overnight before serving.

My favorite crust for this cheesecake is a shortbread crust but some prefer traditional graham cracker.   This recipes requires a 10-inch springform pan.  It will serve up to 16.  Below is the shortbread crust recipe if you would like to try it.

1  1/2 Cups Sifted All Purpose Flour

1/4 to 1/3 Cup Granulated Sugar

1 Large Egg, Separated, and Yolk Lightly Beaten

1/2 Cup of Softened Butter

1. Place flour and sugar in the center of a flat working surface and mix together.  Form a small depression or well in the center of the mound.

2. Add the beaten yolk and the softened butter to the well, then blend these with the dry mixture.  Mix the ingredients thoroughly, using hands- no substitute for warm hands.

4. Shape the dough into a ball and wrap in plastic wrap to chill.

Here is where I simply dump all the crumbs or the ball into my buttered/sprayed pan and smush it all evenly into the bottom.

Bake it for 15 or so minutes in a  400 degree oven or until its lightly golden.  Allow it to cool before pouring your cheesecake batter inside the pan.

(Feel free to add 1 teaspoon of vanilla or perhaps 1 teaspoon of grated lemon zest.  I like to add my favorite liqueur to the mixture.)

The remaining egg white can be used to brush across the baked crust to help seal it from becoming soggy.  I do this sometimes when it won’t be consumed entirely in one day.    Just depends on when it will be served.

I hope you enjoy eating this classic, crowd pleasing cheesecake.  Although it is substantial it is light in flavor and texture.  Enjoy!

This recipe is from The Joy of Cheesecake by Dana Bovbjerg & Jeremy Iggers.

I made Mac’s for an event this week.  I used Pierre Herme’s recipe for the Chocolate  Macaroons (his spelling) from  Chocolate Desserts by Pierre Herme. A beautiful book of photographs and recipes.  My sweet husband gave me this book several years ago.  I have to admit I was intimidated by the “Macaroons” (his spelling again) until I gathered up the guts to try them.  Excitement folks!  You can succeed so don’t hesitate. Do it!  You’ll smile and do the happy dance.  I did.  They are so cute and fun and the most important part, delicious! I loved them, especially the chocolate ones.  My favorite food  of all.

The holidays, at least Christmas at my house, includes peppermint and so when doing my due diligence with the net, I saw these on Tartelette and thought “how appropriate” for this particular event.  Let’s just say she has educated the American novice baker on how to have a positive experience making macarons, among other things.  I may even learn how to take more pleasing photographs from her.  Her site is lovely.

A Holiday Show,( you can see it was a grocery store, folks) it was.    I had to have the pretty little bits of peppermint, red and white,  side by side with the luscious dark chocolate.  Even in mid-Missouri I was curious to learn if people knew what they were.  Some did.  I am baking small batches from scratch in a new location of a mid western grocery store chain here, if  you’re watching.  he he  Either way, “the cat is out of the bag” because I showed the same iphone photos (yep) to my Hairdresser, Steve, and his client in the chair who has an upcoming wedding.  They both loved them.  There are some photos on my camera as well, however we are playing musical computers around here and I don’t have uploading capability for the moment.   Where is Corbin when you need him?  he he  I am hopeful that the ones on the camera are better.  Please be patient.  Thanks!  You’re the best.

It was fun!  If you are at all interested in making Macarons, stop debating the issue and jump to the challenge.  It beats the apple pie challenge.  So GO!  Remember, practice makes “better” and I am looking forward to getting “better” at making macarons.

Typically, I open a book and discover a recipe that sounds good or if there is a photo, challenges me to make it as perfectly as the photo depicts. What is that? Its not all about the taste, some say. I guess its the same with personal attraction. Usually there is a quality seen with the naked eye that initially stirs your tastebuds.

I made a couple of selections from Sherry Yard’s, Desserts by the Yard. One is the Campton Place Coffee Cake and the second is her version of a Traditional English Scone with chocolate chips. You’ll find the recipes by clicking on the highlighted names and the magic of google.  You can even see Sherry’s beautiful photo of her cake from the book, baked in a Kugelhopf mold.  Quite impressive.  On the other hand my photos are courtesy of my iphone.  :”)  Shucks!

Campton Place Coffee Cake & Traditional English with Chocolate Chip Scones

Campton Place Coffee Cake has the lovely brown and granulated sugars, cinnamon, cocoa and fresh chopped peaches for the filling.  At first taste I believe I have decided to increase slightly the amount of peaches and also use Saigon Cinnamon in the filling for just a little more punch in the flavors.  A lovely sour cream coffee cake with a wonderful moist texture and surprise in the middle.

As for the Traditional English Scones with Chocolate Chip, in case you’re asking, they are very nice.  I am not a scones expert, however I do make a mean biscuit so all in all I really like these.  Sherry describes her Traditional English Scones as being less sweet than typical American scones.  They contain only 1/4 cup of sugar which is nice.  Sugar can always be sprinkled on top before baking or your favorite fruit jam would make a nice accompaniment. I kind of like that idea as well.  Chocolate and fruit jam is not all bad.

Thanks for stopping by and I hope you have had a lovely weekend.  We are at the middle of September….how did that happen?

Romance between two can be shared  without a designated day of forced merriment.  Don’t misunderstand….I am one of those girls, (ha ha… who are we kidding?  I’m old, anyway) who can never have too much romance or chocolate.  I love hugs and kisses, a stolen glance,  a great romantic comedy,  sweet notes, a great meal and  of course chocolate.  Oh yea, I love to laugh.  I love it a lot.   Tasting different chocolates from different makers has been a fun almost hobby of mine.   Chocolate can have a variety of flavor notes and there are many chocolate artisans all over the world  who craft their product with a passion that exceeds our expectation.  How fun is that?    Essentially, its up to you, your journey,  and your very own tastebuds to determine your own chocolate preferences.

This week the Tuesday’s With Dorie baking crew made a brownie recipe from Baking From My Home to Yours, however Dorie writes that she obtained this brownie from Rick Katz.   Either way, where ever it originated, its a delicious chocolatey brownie recipe.  The first baking I didn’t bake them long enough, nor follow the directions properly.  They were under baked and so I popped them into the freezer.  Oh wow!  Folks they were amazing!  I did bake again and yep, this is a brownie recipe you will want to try.  Don’t pass it up!  Especially if you are a chocolate lover.  A little crusty top layer providing the initial crunch as you bite into the fudgy-ness in the middle.  Oh my!  Don’t miss out folks.  Enjoy.  I did!

ChocolateChic helped continue our chocolate love this month.  She loves chocolate.  Surprised?  Not me!  I highly recommend you visit her site for the recipe, or purchase Baking From My Home to Yours, by Dorie Greenspan. Don’t forget to visit the TWD Blogroll for more fun.  Thanks for stopping by.

Happy Valentine’s Day to you and your love!