Wednesday, August 15, 2012

So sue me.


Hello, everyone! The Fresh Pioneer is back with a recipe that is neither fresh, nor pioneer-y. (That’s a word, I promise.) But here's a pretty photo to tide you over until we get back to the vegetables.
 


 So, every now and then we have a birthday around here and strangely enough, no one EVER asks for spinach-cranberry salad with walnuts on top. Weird. Anyway, my ten year old is having a birthday and she LOVES to make cheesecake. Any dessert recipe and she’s all over it, getting the real butter out of the fridge, blending in the sugar, etc.  (Can you hear my diet shattering into many tiny pieces??) So, this post is brought to you by Ana and her love of chocolate.

                   The recipe we use is pretty traditional, except we make a just a few changes.

The back of this box says 3 eggs.

            Aren’t they pretty??

 We use two eggs. 
(NOT EIGHT LIKE THE PICTURE! That was just to show off.)

 It's a long story but it all started the day the chickens would NOT COOPERATE and we NEEDED CHEESECAKE. I mean, how rude. That's why we let them prowl around the yard and eat all the bugs and peck at our toes and poo on the porch. Why ELSE would they get to run around like that every  morning, eh? Anyway, we only had two eggs... and it was better. Richer. Creamier. Fudgier. Mmmmmmm.
                                                                
                             
                                  Anyway. We don’t mess with the chocolate. One box, melted. (Those just might be lick marks on the spoon. Not mine. I would never do that.)
  Three packages of full fat cream cheese, warmed. Shoot me now.
 


         1 cup of sugar. Mmmmmm….





Mix. Add 1 tsp vanilla AND 1 tsp of raspberry flavoring. (Really, you can add anything, but we like the raspberry.)
The usual base of crushed graham crackers (half of one box) and butter (5 tbs) and sugar (4 tbs). Press into spring form pan.


The kids fight over who gets to crush the graham crackers. I’ve learned this is an outside project. Graham cracker crumbs get tracked EVERYWHERE.


 Now the directions say 350F for 50 minutes but my oven must run hot because it's always more like 40 minutes. We don't want burned cheesecake. That would be TRAGIC.
A bazillion hours later when the entire family has gnawed their hands to nubs because the house SMELLS SO GOOD, it’s chilled and we get to slice and eat.

        Ooooh. Gratuitous cheesecake shot. So rich, so creamy.

                                         Ahhhhhh. One more, with raspberry sauce.  This was my actual slice. I'm surprised I could contain myself long enough to get a picture. And yes, the raspberries are a fruit and healthy so it had NO CALORIES.

Next time, we’ll return to our regularly scheduled programming of FRESH FOOD!!! But you know, birthdays only come once a year so we celebrate in style!!

  Thank goodness we have eight people here… and holidays…

P.S. It's Julia Child's 100th birthday! Here's a little clip of some of her funniest moments. Enjoy!

http://www.huffingtonpost.com/2012/08/14/best-julia-childs-clips-videos_n_1776189.html


25 comments:

  1. yum! I found chocolate graham crackers the other day..bet they'd make good crust!
    susanna

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  2. I've seen those! And I wish they sold premade crusts that were springform, giant pan size! I'm so lazy! :D

    But I also have seen the chocolate graham cracker crusts with a bit of ginger or allspice, and then used for thick chocolate pudding pies. Mmmmm.

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    1. well I don't have a springform pan - wouldn't know how to work one if I had it! :-( I can just see my taking it out of the oven and it going 'boing'! and I'd have to cry..I'm not wild about ginger and allspice so I'll pass on those! I remember one holiday at my Aunts/Grandmother's my dad made some comment about liking his mother's pie since she didn't use that store bought pie crust (my mom did) and she said 'I've used it for the past 20 years!' he was just speechless and my mom said 'told you so'! he was so picky and refused to try any weight watchers desserts but I made one using a chocolate cake mix and can of pumpkin and I finally had to tell him when he was about 1/2 done with the entire cake since that's a lot of fiber for the uninitiated! He couldn't say he didn't like it since he's scarfed down half the cake while I was taking a shower...

      man 4 more hours of night shift..sooo tired! and now I'm hungry!

      susanna
      Susanna

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    2. LOL, Susanna. The springform makes me a little nervous too. :)

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  3. Oh, no! Night shift and hungry!!! :D And that cake recipe sounds interesting... Pumpkin for the fiber? Hmmmmm.... I love pumpkin.

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  4. it was a Weight watchers trick to add fiber to lower the points back on the original points system - not sure if it helps on the points plus - now it's adding greek yogurt for protein to lower the points! It was just mixing a can of pumpkin with cake mix and baking - kinda sticky IMO but tasted good.
    Susanna

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    1. I make that same cake with spice cake mix instead of chocolate. Yes, thick, gooey and sticky, but oh, so good!

      I keep the ingredients in the pantry in case I need to whip something up last minute - just cake mix and canned pumpkin. What can be easier?

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  5. So where we're you on Monday when I needed a birthday cake?


    Lucky Ana. This looks delicious. I know I sent wishes on her birthday, but happy 10th again,

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    1. Ack! I hit send and then ran out the door to church. Just realized that autocorrect turned were into we're.

      Sigh

      Cake sill looks delicious!

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    2. Oh, Mary, I misspell half the words I type, and then only correct another 1/4. (Hey, I should have been a math teacher, haha!)

      And she turned 11. The misspelled word she forgave. Not getting her age right? Unforgiveable.

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    3. LOL, Mary. I do that all the time. See the mistake as I hit send.

      Virginia, don't feel bad. I forwarded my daughter an email last year about our local photographer doing sweet 16 photos. Asked her if she wanted to do a session. Later, she shamed me, calling me a terrible mom who didn't even know her own daughter's age! (teasingly, of course). :) She was only turning 15! LOL

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    4. HAHAHA! At least you didn't say she was turning 13!


      Funny, I have to count up soemtimes from youngest to oldest. "Let's see... You're two and you're three and you're seven, nine, eleven, and twelve." I don't know why I can't count down from the oldest. And I wish they had their birthdays in the same season because it would be a lot easier to count by twos!

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    5. Oops. I wonder if I said happy 10th or 11th the last time.

      Happy 11th birthday, Ana.

      The only reason I remember that my eldest is turning 25 is because I know she has 1 more year before she gets booted off my insurance.

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  6. I love, love, LOVE cheesecake!

    The big debate at our house is which style to make. I have a couple sons (who shall remain nameless, but it's the oldest and the middle one) who like the box mix instant kind.

    To me that's 1)cheating and 2)just call it pudding and be done with it.

    Not that I don't eat my share...

    But this style is my favorite. Cakey, rich and CHOCOLATE!!!!

    I'm with Susanna. I'm hungry now...

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    1. Box mix? Is that the Jello one? I made that once for a strawberry trifle and itwas YUM.

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    2. Yes, the Jello one. And I agree, every one of them is delicious!

      But cheesecake? No.

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  7. I haven't made cheesecake in years. This looks so good!!! I'll have to bribe my daughter to make it. :) I'll waft chocolate under her nose. Show her flashes of those photos (not the vegetables!). Maybe I'll talk her into it...

    Will let you know how that goes.

    Jan, I like those icebox cheesecakes as well. But not nearly as good as a good old fashioned baked one.

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    Replies
    1. Heehee! I wish I had ti bribe this one to cook!

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  8. Yum -- you reeled me in with that first chocolate picture. LOL. The veggies were beautiful, mind you, and reminded me that I need to trek down to the farmer's market and buy local because it's so much fresher and environmentally friendly and cheap!

    I only attempted making a cheesecake once and it was such a disaster that I haven't tried to repeat it. It turned out more like soup...but part of the problem was I made it that morning and then transported it on the bus (with mutliple transfers) for an hour so it got jiggled around alot in transit. It was for a birthday do at work and a co-worker also made one. Hers ofcourse turned out beautifully and mine was just a wiggling mass of sludge next to hers. I was so embarrassed!!!!

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    1. Kav, how weird! Did it not get chilled I'll make sure to not carry my cheesecake around!

      I remember a co-worker meeting when I brought dilled salmon... and it was raw in the middle. Ohhhhhhh. Not good.

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  9. I need this now! (See my FB status). My birthday cake growing up was cheesecake. I did imagine at the time there could be chocolate cheesecake.

    My sister, the diabetic, loves when there is cheesecake around. The protein balances the sugars so she can have a little.

    Thanks for the inspiration.

    Peace, Julie

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    1. Julie, you deserve someone to make this for you now!

      Are you still shaking? I am just having read it.

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    2. Such a close call! I'm glad you're okay, Julie!

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  10. AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA!!!!!!!!!!!!!!!!!!!!

    Julie!!!!!


    Thank you, Jesus! Thank you, angels!

    I was in a near accident like that. My 'last thoughts' were of my unfinished to-do list on the counter. I
    ve always wondered what that meant. No regrets? Small life?

    So glad you're okay and they're okay!!

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  11. Been out of town so I'm trying to catch up. This looks absolutely divine, Virginia. I'm gonna have to give this a whirl.

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