cake • chocolate • dessert • raspberries • recipes • November 29, 2011

White Chocolate Raspberry Truffle Cheesecake Recipe

by Shelly Mathie

Ingredients:
1 (10oz) package frozen raspberries
2 tablespoons sugar
2 teaspoons cornstarch
1/2 cup water
25 oreos, crushed
1/4 cup melted butter
2 cups chopped white chocolate (the best quality you can find!)
1/2 cup half & half
3 (8oz each) packages cream cheese, softened
1/2 cup sugar
3 large eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 regular sized Hershey bars, milk or dark chocolate, coarsely chopped
1/2 cup heavy cream
1 cup chocolate chips or chopped dark chocolate

Directions:
Make the raspberry sauce:  Stir together the raspberries, sugar, cornstarch and water in a medium saucepan. Bring to a boil, stirring occasionally, and boil 5 minutes. Pour through a fine-mesh strainer into a small bowl and store in the fridge until you are ready to make the cheesecake. (This step can be done a few days in advance!)

Make the crust:  Preheat the oven to 350ºF. Stir together the finely crushed oreos and melted butter in a medium bowl until well mixed. Press into the bottom of a Springform pan and bake for 10-15 minutes, until the crust is set. Remove from the oven, reduce the oven temperature to 325ºF and let the crust cool while you prepare the filling.

Make the filling:  In a medium saucepan, heat the half & half to almost simmering. Remove from the heat and stir in the white chocolate until melted and smooth. Set aside.

In a large bowl, beat together the cream cheese and sugar until smooth. Beat in the eggs, one at a time, making sure to blend completely after each one. Beat in the vanilla, salt and the melted white chocolate mixture.

Wrap the pan with the cooled crust in it tightly with foil. Place the foil-wrapped pan in a roasting pan, and put a pot of water on the stove to boil (you will be making a water-bath for the cheesecake to bake in).

Pour half of the filling over the crust. Sprinkle with the chopped Hershey’s bars. Drizzle 4-5 tablespoons of raspberry sauce over the filling and chocolate bits and swirl with the tip of a knife. Pour the rest of the filling on top of that, drizzle with another 4-5 tablespoons of the raspberry sauce and swirl again with the knife.

Place the roasting pan into the oven and pour water into the roasting pan to reach about halfway up the sides of the Springform pan. Bake the cheesecake at 325ºF for 60-70 minutes, until the center is almost set (but still jiggles if you shake the pan).

Remove the roasting pan from the oven, let the cheesecake sit in the hot water for another 30 minutes or so, and then remove the Springform pan from the water onto a cooling rack to cool. Let the cheesecake cool to room temperature and then place in the fridge to chill at least 3 hours.

Make the ganache:  In a small saucepan, bring the heavy cream just to a boil. Remove from the heat and stir in the chocolate until smooth. Pour the ganache over the top of the cooled cheesecake, smoothing with a spoon and allowing some of the ganache to drip over the sides of the cheesecake. Return to the fridge to chill an additional 3 hours or until the ganache is shiny and set.

At this point you can wrap the cheesecake tightly in foil and freeze for several months, if desired! Cheesecake is a great make-ahead dessert, as it only tastes better as it chills. If frozen, remove from the freezer and thaw in the fridge for a few hours before serving!

NOTE: This is from http://www.sweetannas.com/2010/08/white-chocolate-raspberry-truffle.html

I would make the following changes – it was divine, but a bit rich for my tastes – graham cracker crust and ganache as a side topping – a little goes a long way! The cheesecake was perfect in every way!!!!! Loved the texture and the flavor.

candy • chocolate • dessert • recipes • November 29, 2011

Snickers Fudge

by Shelly Mathie

For the first layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

To make the first layer

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13″ baking pan lightly coated with nonstick spray. Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set.

For the second layer

4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

To make the second layer

In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow creme, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set.

For the third layer

14 ounce package caramel cubes
1/4 cup heavy cream

To make the third layer

Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set.

For the fourth layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

To make the fourth layer

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.

http://desertculinary.blogspot.com/2005/05/snickers-fudge.html – I usually have suggestions of things I did differently, but I followed this exactly and was very happy with the results. I did change up the way she shared the recipe, placing the instructions for each layer directly under the ingredients used. I hated having to scroll down to see how to prepare each layer, but otherwise would NOT make any changes. Enjoy – ’tis the season!

breakfast • eggs • healthy eating • recipes • November 29, 2011

Cheesy Bacon Omlet

by Shelly Mathie

1/2 egg yolk
4 egg whites
1/3 cup cooked brown rice
1 slice turkey bacon
1/2 cup chopped mushrooms
1/2 cup spinach
1/4 onion
1/4 bell pepper
2 T salsa
2 T mozzarella cheese

Cook veggies, bacon, and rice in fry pan. Blend eggs and add to cooked veggies. Cook as desired adding cheese at the end to just melt. Top with salsa.

From http://www.kristiapproved.com/ Week One Phase 3 menu.

diet • exercise • healthy eating • November 29, 2011

Update for Week 1 Phase Three

by Shelly Mathie

Challenging week with a family dinner on Wednesday night this week and then Thanksgiving dinner on Thursday. I was extremely careful on Wednesday’s dinner, but less so on Thanksgiving. I gained 5 pounds, but am only up a bit over 2 pounds as of this morning. Disappointing, but expected. I have such a lousy thyroid that I am not able to deviate at all! My hubby cheated big time on those two days and is exactly the same. Oh the injustice of it all! :)) Such is life at our house!

New exercises this phase and I am liking the change. I am able to work my upper body now (stitches came out of the elbow on Saturday), but still cannot side plank (my elbow cannot handle the pressure – it is still extremely sore and has some bruising). My pulled muscle in my right calve is also improving. I will try the elliptical tomorrow (last week I had to ride the stationary bike for cardio, as the elliptical pulled too much on the calve muscle). In spite of my physical setbacks, I have been diligent in working out each day and feel I am making progress.

The holiday season will prove to be somewhat challenging as I LOVE to bake and am already experimenting with new recipes (see new posts to follow this). I am pretty determined not to get too side tracked though! I felt absolutely miserable on Thanksgiving and will NOT do that again. It is not worth the grief I go through physically (I was sick all night on Thursday) and I would rather eat my regular, healthy meals and just have a small cheat on the side. It seems to work much better for me!

Hope you are all getting geared up for the Christmas season! It is absolutely my favorite time of year! I am pretty much all decked out (pics to follow) and excited for all the fun traditions that we enjoy. Here’s to staying the course! :))

fruit • recipes • salads • November 24, 2011

Autumn Fruit Salad

by Shelly Mathie

2 medium Granny Smith apples, diced
1-11 oz can mandarin oranges, drained
1 cup seedless red grapes, halved
1 1/2 cup miniature marshmallows
1-8 oz. vanilla low-fat yogurt
2 T chopped nuts
Zest of 1 lime

Combine all ingredients. Makes about 12 servings.

breakfast • diet • healthy eating • recipes • November 21, 2011

Apple Cream of Rice

by Shelly Mathie

3 T cream of rice
1/4 diced apple
1/2 tsp sugar-free apple cider powder
about 1 cup water
Truvia

Combine all ingredients in a microwavable bowl (go large so it does not boil over). I usually microwave about 2 minutes, stirring every 30 seconds or so.

For the challenge you also have a protein shake made with 1 1/2 scoops of protein. http://www.kristiapproved.com/

Simple but really yummy!

diet • exercise • healthy eating • weight • November 21, 2011

Challenge Update – Week 12 Phase 2

by Shelly Mathie

Just completed our first six-months on the challenge. My stats to date are: Down 26.6 pounds, lost 5″ from both my waist and hips. Arms are down 2″, thighs down 3.5″, calves down 2″, under bust down 4″, and full bust down 3″ (that’s one area I could have done without any loss! :)). I would like to lose another 10-15 pounds over the next 6 months. I have gone from a size 12-14 to a size 6-8. I was able to wear a skirt on Sunday that I have owned for years and never been able to get into.

I have been thinking a lot about the whole “losing weight and getting fit” thing. Seems nearly everyone wants to make some progress in that arena. Having had weight issues since I was 14 I have tried nearly every diet known to man! All with some measure of success, but nothing that has allowed me to keep the weight off long term. The thing I love about this challenge is that it is sustainable. I can eat and exercise this way all the time. We have even been able to keep ourselves (mostly on task) when we have been travelling or otherwise had an interruption to our regular schedule. Having just sustained pretty nasty injuries to my right side from passing out last weekend due to dehydration from the flu, I have realized how much a way of life this has become for me. In the past, under similar circumstances I would have used the stitches and severe bruising as an excuse to take some time off. Instead, this time I switched up my routine and went from working upper body to an intensive ab workout. I look at the scheduled workout for each day, do what I can and then switch over to my ab workout. I am feeling very strong! I have been pleased with the immense amount of stress we have been experiencing with our son and daughter-in-laws adoption (see Izze posts), how the exercise each morning has helped me to cope so much better. I have discovered that I can cry and do cardio at the same time – talk about multi-tasking! :))

I hope that my experience with this challenge will motivate you to do something active and positive with your own situation. I am alarmed at the types of things women put their bodies through in an effort to be skinny. So much better to eat healthy, exercise and allow your body to correct itself and find it’s healthy weight. I used to long to hear someone tell me I looked anorexic. NOW, I just want to be healthy and have the energy to get through life happy and contented. THIS challenge may not be right for your lifestyle, but find something that will suit you and get started! You will never improve if you don’t take the first step! Having my husband join me has been incredibly satisfying and has helped me to stay the course. Even when I still see myself overweight and out of shape, I can see how much he has progressed and it reminds me that I am just being overly critical of myself. Here’s to another 6-months of healthy eating and exercise! Hope this Thanksgiving you will be grateful for your health and the body that serves you! Pay it back by being good to it!

chicken • crepes • main dish • recipes • November 20, 2011

Chicken Mushroom Crepes

by Shelly Mathie

Crepe:

½ c cold milk

3 eggs

½ tsp salt

7/8 cup flour

2 T melted margarine

Combine in blender and refrigerate 1 hour before cooking crepes.

Filling:

¼ cup butter

½ cup fresh mushrooms (I do more)

¼ cup flour

1 ½ cup chicken broth

½ cup toasted almonds

1 ½ cup half and half

1 ½ tsp salt

¼ – 1 tsp tobasco sauce

2 cup cooked, diced chicken

parmesan cheese

Melt butter, add mushrooms, brown slightly. Stir in flour. Combine chicken broth and half and half. Cream in with mushrooms and flour. Add chicken. Cook until thickened. Stir in salt, pepper and tobasco. Set aside half of mixture to pour over crepes. Fill crepes with rest. Combine 1 cup whipped cream and ¾ cup cream of chicken soup. Arrange filled, rolled crepes in a pan; pour remainder of mushroom chicken mixture over crepes. Then pour whipped cream and soup mixture over crepes. Top with parmesan cheese and toasted sliced almonds. Bake at 350 degrees until golden brown for about 20 minutes.

Each recipe will do approximately 8 crepes.

NOTE: These are a bit more work than my other crepe recipes, but well worth the extra effort. These are my husband’s absolute favorites!

chocolate • dessert • recipes • sauce • November 19, 2011

Decadent Fudge Sauce

by Shelly Mathie

can (12 oz) evaporated milk

bag (12 oz) semisweet chocolate chips (2 cups)

1/2

cup sugar

tablespoon butter or margarine

teaspoon vanilla

In 2-quart saucepan, heat milk, chocolate chips and sugar to boiling over medium heat, stirring constantly; remove from heat.
Stir in butter and vanilla until sauce is smooth and creamy. Cool about 30 minutes or until sauce begins to thicken. Store covered in refrigerator up to 4 weeks.
Makes About 3 cups sauce

NOTE: ANY chocolate sauce is better – (thicker, glossy, silky smooth) if whirled in the blender for about 60-90 seconds.

Fabulous over crepes, ice cream, cheesecake.

crepes • dessert • fruit • raspberries • recipes • November 19, 2011

Raspberry Supreme Crepes

by Shelly Mathie

18 orange honey dessert crepes (recipe below)

2-10 oz pkgs frozen raspberries, thawed

2 T sugar

2 T cornstarch

¼ cup cold water

Whipped cream

Mix raspberries with sugar in saucepan and heat to a boil, stirring constantly. Mix cornstarch with cold water and add to raspberries. Cook until thickened, stirring frequently. Fold crepes into wedges and arrange on serving plates. Spoon warm raspberry sauce over crepes. Top with whipped cream.

Orange Honey Crepes

1 cup flour

1 cup sour cream

½ cup milk

½ cup orange juice

2 eggs

2 T honey

1 tsp salt

2 tsp grated orange peel

Whirl in blender for about 1 minute; scrape down sides and whirl another 15 seconds. Refrigerate 1 hour or more.

White Chocolate Raspberry Truffle Cheesecake Recipe

Snickers Fudge

Cheesy Bacon Omlet

Update for Week 1 Phase Three

Autumn Fruit Salad

Apple Cream of Rice

Challenge Update – Week 12 Phase 2

Chicken Mushroom Crepes

Decadent Fudge Sauce

Raspberry Supreme Crepes

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