Tag Archives: cheesecake

Patching together

7 Jan

Sometimes I feel like I’m trying to patch together my life. All sorts of random people and jobs and places that I need to connect somehow to turn into something awesome.
This parallels my kitchen adventures of late.
Wow Clifford, parallels? Way to write a blog post that reads like a college essay. Onward.
First week of the new year, acting not up and running yet. I’m feeling off-kilter. I make one of my once-in-a-blue-moon pilgrimages to Whole Paycheck to get chia seeds for the recipe I wanted to make and they were out.
Whilst shopping, I think I had my second Seth Rogen run-in in the last two months. The first time I accidentally chatted up his table at a restaurant, before I realized it was him. They probably thought I was just trying to get to him-but actually I heard them wondering if the Cards had won the series and I was regaling them with game highlights. After they left my friend informed me who I was talking to. He had a hat and glasses, how was I supposed to know?
This time I nearly ran my shopping cart into the flowers in the produce section. In front of Seth. At least I think it was him-I never recognize people. If he recognized me he probably thinks I have issues. Or suspects a stalker. With issues. He’d only be half-wrong.
Let’s not debate that right now.
So I get home and get on Fat Girl Trapped in a Skinny Body‘s recipe(blog title is meant to be funny, people, please don’t get offended)for Sundried Tomato and Mozzerella Tart and realize I don’t have mozzerella or cream. Or enough cream cheese. Or fresh basil. So I decide to halve the recipe, substitute 1/2 and 1/2 for cream, feta for mozzerella and parmesan and dried basil for fresh. And decided to bake it in large muffin cups. And omit the crust.
Dang! This is one ugly cheesecake-let. I made the mistake of WAY overcooking this. The reduced sizing + smaller pans require less heat. But I blithely ignored my instincts and let them cook away. They smelled like heaven though, and while dry, the flavor was good. Don’t be like me! Keep an eye on these and take out before they get too brown.
While consuming these I kept up the stargazing I started at Whole foods and caught the episode of Grimm guest-starring my acting teacher, Brad Henke. There he be!:
Go Brad!
Grimm also stars fellow St. Louisan David Giuntoli. Our moms are friends. I am so very close.
To my career. To making good food. To being a working actor. But sometimes it all seems like a battle that I may or may not be winning. I am gonna choose to believe I am, if not winning, at least ahead in the race. I plan to stay that way.
Enough of that. Food time!
Savory Sundried Tomato/Feta Cheesecake-lets(adapted from this recipe on the Fat Girl Trapped in a Skinny Body Blog-it’s just an offensive enough title I like it)
16 oz. lowfat cream cheese
2 Tbsp. 1/2 and 1/2
2 eggs
3/4 c. feta, crumbled
1/4 c. sundried tomatoes, soaked in boiling water, drained, dried and chopped
1 1/2 Tbsp. dried basil
1/4 tsp. chopped garlic
Heat oven to 400. Beat cream cheese until smooth. Add 1/2 and 1/2 and eggs and beat until creamy. Stir in everything else. Divide amongst Pam-sprayed large muffin tins. Bake 15 minutes then reduce heat to 300 and bake until center is set. It took these about a half hour. Turn off oven, crack open and leave for 30 minutes, then cool to room temp.


24 Sep


Moving on! I found this recipe on the allrecipes app, took the picture with my iphone’s camera app, then played around with the picture using the Adobe Photoshop Express app. That was pretty necessary considering the shake was boring to look at on its own:

See? Boring. What is this blah-looking concoction? A Chocolate Cheesecake Milkshake, that’s what. It’s funny I wanted to make this since I don’t like cheesecake. Not plain, straight up cheesecake anyway. Highly ironic since I LOVE The Cheesecake Factory. Don’t judge me. But I do. I have a whole Cheesecake Factory ritual that involves filling up on dinner and vino there, taking home a piece of the gigantic chocolate cake big enough for four, eating it all, and passing out. It is glorious.
Also, I like non-plain cheesecake.
Things like chocolate cheesecake, chocolate peanut butter cheesecake and the like are quite wondrous things. I still had a half of a pint of Zero Ice to use up and some cream cheese on hand so the allrecipes app recipe posted by a lady(I assume she’s a lady, you never know in this wacky online world)named Denise Bradbury for a Chocolate Cheesecake Milkshake was worth a try. That sentance was one hell of a run-on. Sorry.
The recipe served four and called for “scoops” of ice cream. Which is annoying. Anyone know how much a scoop is supposed to be? I cut the recipe down to serve one and decided to use a whole cup of the Zero Ice. I think I want to make it again using more cream cheese because I did not really detect it at all. The changes I made to this included using chocolate almond milk instead of milk and the Zero Ice instead of ice cream. I also added some Equal(bad me) and a drop of vanilla extract. The funny thing is that this really reminded me of a McDonald’s shake. Which I think is FANTASTIC. If you did not lose all respect for me reading about my Cheesecake Factory love, you probably will now that you know I love McDonald’s shakes. AND their fries. Suck it, gourmands.
Sorry, that was inappropriate and mean. Won’t happen again. My brain is surely messed up from the artificial sweetener and other crazy-bad-unnatural additives I’ve been consuming.

Chocolate Cheesecake Milkshake(adapted from the allrecipes app)
2 Tablespoons reduced fat cream cheese
1 cup chocolate Zero Ice
1/2 cup unsweetened chocolate almond milk
2 packets of Equal
dash of vanilla
Blend er’ up and suck it. The right way. Not the mean way I told the gourmands to.

What are your non-gourmet and perhaps slightly shameful food likes? Please comment! Even if you are pissed about my use of the word suck and want to tell me, go right ahead:)