New York Style Cheesecake with Homemade Caramel Sauce and Whipped Cream

-New York Style Cheesecake with Homemade Caramel Sauce and Whipped Cream-  Last week was a milestone of sorts. I turned 25! I’m not at all the person I thought I’d be at this stage in my life, but thankfully I can say I’m pretty happy with where I’ve ended up. My husband and I are fast approaching our 10 year anniversary (as a couple), I have three amazing daughters, and I’m well on my way to figuring out this whole grown up thing. Not too bad for 25!

This month also marks another exciting time. Dulce Delicious turns 2! In the past two years, my blog has grown a ton (my first month I only had 100 readers!), and I can’t thank all of you that have read, shared, tweeted, and pinned enough. Thank you!

To celebrate both birthdays, I made a cheesecake…of course! If you’re a frequent reader, it’s pretty obvious that I’m not a fan of a plain cheesecake. I like to add chocolate, coffee, and in this case caramel. Seriously, how can you go wrong with caramel? This cheesecake will knock your socks off! It’s pretty much so the epitome of amazing, and it’s perfectly fitting for a 25 year milestone, or even a two year milestone. Really, it’s pretty perfect for any occasion, and yes, Monday counts!

Happy Monday!

New York Style Cheesecake

Adapted From BrownEyedBaker

Yields 16 Slices

Ingredients

Crust

8 Whole Graham Crackers

1/2 Cup Butter, Softened

1 Tablespoon Granulated Sugar

Cheesecake Filling

40 Ounces Cream Cheese,  Softened

1 1/4 Cups Granulated Sugar

1/3 Cup Sour Cream

2 Teaspoons Lemon Juice

1/8 Teaspoon Salt

2 Teaspoons Vanilla Bean Paste

2 Egg Yolks

6 Whole EggsNew York Style Cheesecake

Preheat oven to 350 degrees. Line a 9 inch springform pan with parchment paper, and set aside. In the bowl of a food processor, combine all ingredients for the crust. Pulse until graham crackers are all crumbs, and the butter is evenly distributed. Pour crumb mixture into the bottom of the springform pan, and press crumbs evenly over the entire bottom of the pan to form crust. Bake for 5 minutes, remove, and set aside to cool.

To make the cheesecake, increase oven temp to 400 degrees. Place all of the cream cheese into the bowl of a stand mixer. Beat on medium speed for one minute. Scrape the sides, and then add in sugar, and beat for an additional minute. Next scrape the sides, and add in vanilla bean paste, lemon, and salt and beat for an additional 30 seconds. Scraping the sides again, add in eggs, and beat until fully incorporated. Pour mixture into springform pan, and bake on the center rack of your oven for 15 minutes. Leaving the cheesecake in the oven, decrease the oven temperature to 215 degrees. Continue baking for 1 1/2 to 2 hours or until the center of the cheesecake is just a little jiggly. Remove from oven, and allow to cool for one hours on your countertop. After that hour, place cheesecake in the fridge to finish cooling for at least three hours.

Homemade Caramel Sauce

Adapted From The Pioneer Woman

1 Cup Brown Sugar

1/2 Cup Heavy Cream

1/2 Cup Butter

1 Teaspoon Vanilla Bean Paste

1/4 Teaspoon Salt

While cheesecake is cooling, place all caramel ingredients in a medium saucepan. Bring to a boil over medium low hear, and cook for 8minutes, stirring very frequently. When done, it should be thick, but not super thick. Allow to cool a bit, and then place into refrigerator to finish cooling.New York Stlye Cheesecake with Homemade Caramel Sauce

Whipped Cream

1 Cup Heavy Cream

4 Tablespoons Powdered Sugar

1 Teaspoon Vanilla Bean Paste

To make whipped cream, combine all ingredients in the bowl of a stand mixer. Beat at medium high speed until thickened, and the consistency of whipped cream. Refrigerate until ready to assemble cheesecake.New York Style Cheesecake with Homemade Caramel and Whipped Cream

To assemble cheesecake: Once the cheesecake and caramel are both cooled completely, pour caramel over cheesecake, and spread evenly over the top of cheesecake with a spatula. Next, place whipped cream on top of cheesecake and spread evenly over the top. Serve and enjoy!

 

NY Style Cheesecake with Homemade Caramel Sauce and Whipped Cream

 

 

Homemade Coconut Oil Flour Tortillas

Homemade Coconut Oil Flour Tortillas-My family is trying hard to buy as much locally as we can, and to make a lot more of our food homemade. It’s been an ongoing process for the past couple of years, but this year, we’ve been much more serious about it. During this process, we’ve discovered some great blogs like The Prairie Homestead (where I found this tortilla recipe), and some great local shops like Local Roots. If you happen to live in, or are visiting the Wooster or Ashland Ohio area, I’d  recommend checking it out. It is full of produce, meats, dairy, baked goods, and more that is all locally produced, and naturally raised. It is most definitely my favorite store!

Anyways, back to the tortilla’s!

Tortilla’s are traditionally made with lard. I personally never have lard on hand, as I don’t own any pigs, don’t know any pig farmers, and don’t want the ultra processed hydrogenated lard that is sold in stores, so for us using coconut oil is a great healthy alternative. Plus, I always have it on hand!

Despite my excitement over discovering this coconut oil tortilla recipe, I was a little skeptical of my ability to make a tortilla. For whatever reason, having never made tortillas myself, it seemed like it would be quite a tricky endeavor. I was wrong. Homemade tortilla’s are almost effortless with a tortilla press, and even without, it is totally worth the little work it takes. These are way better than the store bought version, and I for one will never go back!

Don’t believe me? Try this recipe yourself, and find out! _Coconut Oil Flour Tortillas_

Coconut Oil Flour Tortillas

Adapted from The Prairie Homestead

Yields 12 6in Tortillas.

Ingredients      

2 Cups Unbleached All Purpose Flour (You can use half whole wheat if you’d like.)

1/2 Teaspoon Himalayan Pink Salt (Or other fine salt)

4 Tablespoons Coconut Oil

3/4 Cup Warm Milk

In the bowl of a food processor, combine flour, salt and coconut oil. Pulse a few times until oil is evenly distributed. Add in warm milk and process until dough is formed. Cover the bowl, and allow dough to rest for 20 minutes.Coconut Oil Flour Tortillas

-Coconut Oil Flour Tortillas-Once rested, preheat a skillet to medium heat. Divide dough into 12 balls, and using a 6in tortilla press place one ball of dough in the center, and press down until dough reaches edges. Pull off tortilla carefully and place in the center of you preheated skillet. Cook on each side for 20-30 seconds or until you see a couple golden brown spots on each side. Repeat until all tortillas are cooked. Serve and enjoy!

.Coconut Oil Flour Tortillas.Notes:

If you do not have a food processor or tortilla press, you can do this all by hand. To do so, combine the first three ingredients in a large bowl, and using a pastry cutter, a fork, or your hands, cut the oil into the flour until evenly distributed (there should be little balls of oil throughout all the flour). Add in the milk, and knead until dough is formed. Let rest as stated above, and then divide the dough into 12 balls. Roll out each ball as thin as you can onto a lightly floured surface. Cook as directed above. Easy Peasy!

Homemade (Coconut Oil) Flour Tortillas

P.S. These aren’t just good for Taco’s. They make great quesadillas and wraps, or try something sweet like peanut butter and banana. I love them plain too!

P.S.S. If you are going the taco route, be sure to try my homemade taco seasoning out!

White Chicken Chili

White Chicken ChiliWinter in Ohio has been brutal this year. I’m not sure that I have ever been more ready for spring! Between the bitter cold days and endless snow, I’m just so so done with it all! Because of the miserable weather, we’ve been spending lots of time at home trying to stay warm. This has meant lots of soups, stews, chili’s, and homemade bread. Unfortunately, after eating so many soups and chili’s in the past five months, my family is starting to get burnt out on all of our favorite recipes. So, when I stumbled across a recipe for white chicken chili on Annie’s Eats blog, I knew I had to give it a try.  After all, we have another one to two months of this winter crap, and if I don’t find a way to keep things fresh and exciting at dinnertime, I’m not sure we’ll make it to see springs fresh bounty!

This white chicken chili has been my saving grace! While I did have to make some big changes from the original recipe (my husband has an unfortunate hatred for sour cream), I was able to adapt Annie’s recipe to one that our family loved. I’m pretty sure that by throwing this into the rotation, my family might just make it through this winter with out a full on revolt in my kitchen.

Chili that can prevent a revolution?! It must be worth a try!.White Chicken Chili.

White Chicken Chili

Adapted from Annie’s Eats

Yields 6-8 Servings

Ingredients    

1 Tablespoon Olive Oil

1 Medium Onion, diced

4 Cloves Garlic, Minced

1lb. Chicken, Cooked (You can use breast or thighs.)

2 (15oz.) Cans Reduced Sodium Great Northern Beans

2 Cups Reduced Sodium Chicken Broth

2 (4oz.) Cans Diced Green Chili’s

1 Teaspoon Cumin

1 Teaspoon Oregano

3/4 Teaspoon Kosher Salt

1/2 Teaspoon Ground Black Pepper

1/4-1/2 Teaspoon Cayenne Pepper, To Taste

1 Cup Half and Half

1 Cup Sharp Cheddar Cheese, Shredded

Shredded Cheddar and Paprika for Garnishing, Optional

In a large pot, add in onions and olive oil and saute over medium high heat until the onion is soft (about 5 minutes). Add in garlic and saute another 1-2 minutes. Stir in remaining ingredients except the cheese, and reduce heat to medium low. Simmer uncovered for 30 minutes. Stir in cheese, and allow the chili to simmer for another 5 minutes or until cheese is fully melted. Garnish with additional cheddar, and paprika if desired. Serve and enjoy!..White Chicken Chili..

Vanilla Bean Cheesecake with White Chocolate Mousse

Vanilla Bean Cheesecake with White Chocolate MousseHappy New Year!!!

Among the many things I hope to accomplish this year, being a better blogger is definitely at the top of my list. It’s so easy to get caught up in the day to day of being a mom, and so easy to put the things I love doing for myself (i.e. blogging) on the back burner. For those that have continued to follow my blog despite my absence, thank you!! I promise to try to post much more frequently than I have been, and to be a bit more active and engaging with social networks as well. As an apology for my absence, I’m sharing with you a recipe for the best cheesecake I have ever eaten. Seriously, it’s ridiculously amazing!

My husband and I enjoyed this Vanilla Bean Cheesecake with White Chocolate Mousse on New Year’s Eve, and I’m now convinced that drinking is totally overrated. Cheesecake is definitely the best way to kick off the upcoming year. Unless of course, your goal is to lose weight in the new year….this is totally worth a week straight of salads and apples though. I promise! Besides, I used reduced fat cream cheese, so you could maybe, sort of, kind of count it as diet food….I’ll shut up now, and share the recipe. I’m rambling. Enjoy!.Vanilla Bean Cheesecake with White Chocolate Mousse.

Vanilla Bean Cheesecake with White Chocolate Mousse

Adapted from The Inner Gourmet

Yields 16 Serving (8 if you’re really in the mood to splurge!)

Crust

1 1/2 Cups Graham Cracker Crumbs

1/4 Cup Pecans

1/4 Cup Light Brown Sugar

1/2 Cup Butter, Softened

1 Large Egg Yolk

1/2 Teaspoon Pure Vanilla Extract

Cheesecake

20 Ounces Reduced Fat Cream Cheese, At Room Temperature

1 Cup Sour Cream, At Room Temperature

3/4 Cup Granulated Sugar

2 Tablespoons Butter, Softened

1/2 Tablespoon Vanilla Bean Paste

3 Large Eggs

Mousse

1 Cup Heavy Cream

5 Ounces White Chocolate (I used chips, but you could use a bar too)

4 Ounces Reduced Fat Cream Cheese

3 Tablespoons Powdered Sugar

Vanilla Bean Whipped Cream (optional)

1 Cup Heavy Cream

3 Tablespoon Powdered Sugar

1/2 Tablespoon Vanilla Bean Paste

 

Dark Chocolate Shaving (optional)

Preheat oven to 350 degrees. Line the bottom a 9 inch spring form pan with parchment paper and set aside. Place all the ingredients for the crust into the bowl of a food processor, and pulse a few times until all ingredients are combine, and pecans are crushed. Press crust evenly into the parchment lined spring form pan, covering the bottom , and about 1/2-1 inch of the sides. Bake in the center rack of your oven for 8 minutes, and then remove and set aside.

To make the cheesecake, reduce oven temp to 325 degrees. Combine cream cheese, sour cream, sugar and butter in the bowl of a stand mixer. With the whisk attachment, whip ingredients until smooth, and then add in eggs and vanilla bean paste and continue mixing until fully incorporated. Pour cheesecake mixture into the spring form pan with the prepared crust, and bake in the center rack of your oven for one hour. If desired, you may place the cheesecake in a water bath while baking to prevent cracking. The cheesecake may still be a little jiggly in the middle after one hour, but should firm up when cooled. Remove cheesecake from the oven, and allow to cool on a wire rack for at least one hour.

To make the mousse, whip heavy cream in the cold bowl of a stand mixer until soft peaks form. Add in powdered sugar, and continue whipping until stiff peaks form. Place mixture in the fridge. In the microwave or a double broiler, melt chocolate, being careful not to burn it, and then allow chocolate to cool as much as you can without it hardening. Add cooled chocolate to the bowl of a stand mixer along with cream cheese, and whip until fully incorporated. Remove the whipped cream mixture, and fold it into the cream cheese/chocolate mixture. Place mousse in the fridge until cheesecake is fully cooled.

If making the vanilla bean whipped cream, combine all ingredient for it into a cold bowl of a stand mixed, and whip until it becomes the consistency of whipped cream...Vanilla Bean Cheesecake with White Chocolate Mousse..

To assemble cheesecake: Once the cheesecake has cooled completely, spread the mousse evenly over the top of the cheesecake. If you are serving with the whipped cream also, you may spread it over the top evenly, so it covers the entire cheesecake, or you can choose to pipe it along the edges like I did, or just simply serve it on the side. If you are going to pipe it on, I recommend removing the sides of the spring form pan before piping to ensure a clean look. If desired, sprinkle chocolate shavings over cheesecake. Keep refrigerated until ready to serve. Enjoy!-Vanilla Bean Cheesecake with White Chocolate Mousse-