Blackberry Mousse Cheesecake

Blackberries are synonymous with Fall in the Pacific Northwest.  Everywhere you go you can find fresh blackberries for sale, blackberry shakes and smoothies, blackberry desserts, jam & syrup…you name it!  I’m lucky enough to have access to TONS of wild blackberry bushes that are heavy with ripe, juicy berries.  I’ve been a little obsessive this season about making sure I’ve picked enough to last me through the winter, and my torn up hands are proof of that!  But, it’s well worth it to have a nice supply in the freezer.  Not only are they amazing in tons of recipes, but they also make flavorful (and pretty!) little ice cubes for your water.

This recipe is a spin off from my Key Lime Cheesecake recipe.  I used the same basic method with a few key ingredient swaps.  Anyone who knows me knows that I’m not a dessert girl, but I could eat these all day!  It’s light and moussy with tons of blackberry flavor, not to mention the color!!  They’re pretty little things!

Keep in mind, the recipe as written includes the blackberry seeds.  If you are someone who is sensitive to those hard little seeds, just replace the 2 cups of blackberries with 1 cup of fresh, strained blackberry juice.  Also, you can prepare in two ways: traditional cheesecake in a spring-form pan, or, my favorite, cheesecake mini’s (as pictured above).

Happy Blackberry Season!!

Ingredients:

Crust:
1 package Graham Crackers (approx 1 ½ cups crushed)
⅓ cup granulated sugar
6 tablespoons melted butter
½ teaspoon cinnamon

Blackberry Mousse:
2 cups fresh blackberries (or 1 cup fresh, strained blackberry juice for seedless texture)
¼ cup water
¼ cup lemon juice
2 envelopes Knox gelatin
1 cup sugar
5 eggs
½ cup butter, softened
2 8-oz packages cream cheese, softened
1 cup heavy whipping cream

Optional Blackberry Syrup:
1 cup fresh blackberries
2 tablespoons lemon juice
2 tablespoons granulated sugar

Directions:

To Prepare Crust: In a food processor, process graham crackers until they turn to coarse crumbs.  Transfer to a bowl, add melted butter, sugar and cinnamon.  Stir until thoroughly combined and mixture is the consistency of wet sand.  Press crumbs firmly into the bottom of an ungreased spring-form pan.  (If you’re making individual cheesecakes in a cupcake pan, scroll to the bottom for further instructions.)   Bake for 7 minutes.  Remove and allow to cool completely.

To Prepare Blackberry Syrup:  In a small saucepan, mash blackberries.  Add lemon juice and cook on medium heat until they release their juices, 5-10 minutes.  Strain the liquid through a fine mesh strainer.  Return to pan, add the sugar and cook on medium for another 5 minutes or until liquid coats the back of a spoon.  Allow to cool completely.

To Prepare Blackberry Mousse:  Add blackberries to a medium saucepan and give them a quick squish with a fork.  Add water and Knox gelatin and allow to sit about 5 minutes until the gelatin begins to develop and the liquid thickens.

Add eggs and sugar and whisk until eggs are well beaten into the mixture.  Turn your heat on medium and stir constantly while the mixture slowly comes to a boil.  Stirring is VERY important, you don’t want to end up with scrambled eggs in your cheesecake!

Once the mixture has thickened remove from heat and set aside.

In a large mixing bowl, cream the butter and cream cheese together.  Add the blackberry mixture and mix on medium speed until well combined, scraping the sides and bottom so that all of the cream cheese is incorporated.  Refrigerate until cool stirring occasionally, about 1 hour.

Meanwhile, whip the heavy cream in a metal bowl until stiff peaks form.  When the blackberry mixture has cooled, fold in the whipped cream.  

Pour the mousse into prepared crust and smooth it out with a knife or the back of a spoon.  Refrigerate until firm, about 2 hours.

To release from the pan, run a thin knife around the edge of the pan before opening the spring-form clip.  Remove the pan cuff.  Place a sheet of parchment over the top of the cheesecake, then flip it over onto a flat surface.  Gently insert a butter knife between the crust and the pan and the the cheesecake should easily release.

Before serving, drizzle with blackberry syrup.

Variation:

To prepare cheesecake mini’s, fill cupcake pans with foil liners (recipe makes about 24).

Note: You cannot prepare mini’s in batches, they must all be done at once because the cheesecake mixture will firm up in the mixing bowl if left unpoured.  If you don’t have at least 24 cupcake spaces, you can purchase disposables at any dollar store or grocery store.

Distribute graham cracker mixture evenly into all foil liners, about 1 tablespoon each.  Press firmly into the bottom of each cup.  (Try using a clean spice bottle for this.)  

Bake about 7 minutes at 375.

Once crust has cooled, fill with prepared blackberry mixture all the way to the top of the foil liner.  Refrigerate until cool and set, at least 2 hours.

Top with blackberry sauce and fresh berries.  Indulge!

Orange Essence Zucchini Bread

Zucchini is one of the most abundant fall vegetables here in the US.  And zucchini bread is one of the most popular ways to use it up, especially when your garden produces an abundance of overgrown, deep green squash.  While I don’t have a garden (just a few tomato plants on my patio), one of my associates at work has generously shared this years zucchini crop.

Quick breads often seem more like cake than bread, and I’m ok with that.  Classic zucchini bread is so comforting and delicious!  However, I wanted my zucchini bread to really stand apart, so I started baking.  And baking.  And baking.  I don’t know how many loaves and muffins I’ve given away in my quest for the perfect bread, but it’s been a lot!  However, it has been well worth it because I really do believe that this is the best zucchini bread I’ve ever had.  It’s subtly sweet with just a hint of orange while still maintaining that classic zucchini bread flavor.  If you like to drizzle yours with a sweet glaze, I’ve included directions for a quick orange glaze that perfectly compliments it.  I hope it’s your new favorite!

Ingredients:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons cinnamon
3 eggs
1 cup vegetable oil
1 cup brown sugar
1 1/4 cup granulated sugar
zest from 1 large orange
3 teaspoons vanilla extract
3 cups grated zucchini
1 cup chopped walnuts or unsalted pistachios (optional)

Orange Glaze (optional):
1 cup confectioners sugar
1 teaspoon fresh squeezed orange juice
¼ teaspooon orange zest

Makes about 2 full-sized loaves, 4 mini-loaves, or about 24 muffins.

Directions:

Prepare your loaf pan or muffin tins.  I highly recommend using parchment if you’re making loaves because, for some reason, this bread seems to stick to my stoneware EVERY time if I don’t.

Preheat oven to 325 degrees F (165 C)

Using a vegetable peeler, peel the zest off the orange being careful to get as little white pith as possible.  Toss the orange peel and the granulated sugar into a food processor fitted with a steel blade and pulverize until the peel is very finely minced into the sugar.  Set aside.

Sift flour, salt, baking powder, baking soda and cinnamon together in a bowl.  In a separate bowl, beat eggs, oil, vanilla, brown sugar and orange sugar together.  Add sifted ingredients to the wet mixture and beat will.

Stir in the zucchini and nuts until well combined.  Pour batter into prepared pans.

Bake for 40-60 for a loaf pan.
Bake approx 30 minutes for muffins.

Test doneness by inserting a toothpick or small tester into the middle.  When it comes out clean, it’s done!

Allow bread to cool in pans for about 20 minutes (not necessary for muffins using liners), then turn them out and let it cool completely.

To prepare optional glaze: whisk sugar, orange juice and zest in a bowl until smooth.  Drizzle over bread.

Enjoy!

 

Key Lime Cheesecake

Imagine a dessert that’s sweet, tart, silky, crunchy, rich and fluffy all at once.  Are you imagining Key Lime Cheesecake?  This sweet treat is one that will awaken all your senses…and is quite possibly my favorite dessert!  It’s so refreshing when it’s served ice cold on a hot day.  

Occasionally, I take orders for baked goods/desserts and this one is the one that’s most requested.  Don’t be intimidated by all the steps, it’s really quite simple!  You can even prepare the crust ahead of time or, if you’re really in a pinch, you can purchase prepared graham cracker crusts (this recipe fills 2!).  That being said, I highly recommend making your own crust with the addition of the unsweetened coconut.  The coconut really adds something special!  You can usually find it in the bulk section of the grocery store.  If not, ask!  Want to present your cheesecake in a more festive way?  Scroll to the bottom for a fun variation: cheesecake mini’s!

Go ahead, try this one!!  Your time and effort will be rewarded!  

Ingredients:

Crust
1 package Graham Crackers (about 1 ½ cups, crushed)
½ cup unsweetened coconut
⅓ cup granulated sugar
6 tbs butter, melted
½ tsp cinnamon
*If you choose not to use coconut, just increase your graham cracker crumbs to 2 cups.

Cheesecake
1 cup Nelly & Joe’s Key Lime Juice
¼ cup water
2 envelopes unflavored Knox gelatin
1 ½ cups granulated sugar
5 eggs
zest from 1 lime
½ cup butter, softened
2 8-oz packages cream cheese, softened
1 cup heavy whipping cream

Optional: additional heavy whipping cream to decorate plus granulated sugar to taste.

Special Equipment: Springform Pan

Method:

Preheat oven to 375* F.

In a food processor, process graham crackers until they turn to coarse crumbs, add in coconut and pulse until combined.  

Transfer to a bowl, add melted butter, sugar and cinnamon.  Stir until thoroughly combined and mixture clumps.

Press crumbs firmly into the bottom of an ungreased springform pan.  Bake for 7 minutes.  Remove and allow to cool completely.

In a 2 qt saucepan, combine lime juice, water and gelatin.  Let stand 5 minutes.  Add sugar, eggs, and lime zest.  

Whisk up the mixture until completely combined and cook over medium heat, stirring constantly until it just begins to bubble.  DO NOT allow it to boil.  Remove from heat and set aside.

In a large mixing bowl, beat butter and cream cheese together until well combined.

Pour the hot lime mixture into the cream cheese mixture.  Beat with an electric mixture until thoroughly combined, approximately 2 minutes.

Refrigerate for about an hour, stirring occasionally.  You want the mixture to cool down, but not set up.

In a separate bowl, whip heavy cream until stiff peaks form.  (DO NOT add sugar.)

Once lime mixture is cool, fold in the whipped cream.  Make sure you combine it well, but some marbling is okay.

Pour mixture into the prepared crust, smooth out the top and refrigerate for several hours to allow cheesecake to firm up.

Once cheesecake has set, run a knife around the edge of the springform pan to loosen the edges.  Slowly release the clasp and press the cake up out of the pan.  You can remove the bottom piece of the pan by putting a sheet of parchment over the top of the cheesecake, putting a cutting board (or other flat surface) over the parchment, then flipping the whole cake over.  Insert a butter knife between the pan and crust and the crust should pop right off.  Place your serving platter on top of the crust and flip the cheesecake back over.  Carefully remove parchment from the top.

You can serve your cheesecake naked, or decorate with whipped cream.

Whip approximately 1 ½ cups heavy whipping cream in a metal bowl until stiff peaks form.  Add in sugar to taste, one tablespoon at a time, until desired sweetness is reached.

Use the whipped cream in a piping bag or frosting gun to create all sorts of designs.  My favorite is the roses and stars (pictured), which is created by using a 2D star tip.  

Variation:
You can create cheesecake mini’s, which is my personal favorite way to prepare this dessert, and it’s a lot easier to serve.  Fill cupcake pans with paper or foil liners.

Note:  You cannot prepare the mini’s in batches, they must all be done at once.  If you don’t have at least 24 spaces in cupcake pans you can purchase disposables at any dollar store/grocery store.

Press about 1 tablespoon of the crumb mixture into the bottom of each.  I like to fill all the cups before pressing to ensure the mixture is spread evenly.  Bake about 7 minutes at 375.

Fill each cupcake with the prepared lime mixture, you should have more than enough to fill each cupcake to the very top (any excess can be refrigerated and enjoyed without crust).  Refrigerate until cooled and set, at least 2 hours.  Garnish with whipped cream and lime zest.

Serve ice cold and enjoy!

Thyme for Frittata

As Janna mentioned in her Easy Cheesy recipe, our sweet friend, Caty, asked for ideas for some throw together meals. Since Janna went the pasta route, I decided to go a different direction and make a Frittata.

Frittata is a very simple but elegant dish. The only thing you absolutely need is eggs, and a little imagination. For this dish, I used what I had on hand, but also highlighted some substitutes that would go equally well. After making it, the only thing I would change about this dish is the addition of some feta cheese. That would have brought it all together, but I didn’t have any in the fridge. It was delicious, none the less.
~Joanie

Ingredients:
1 lb +/- of sausage (Subs: diced ham, chopped bacon, chicken, or meat of choice. You can also completely omit meat from this dish and it’s just as good!)
2 Cups Asparagus, chopped into 1 in. pieces (Subs: broccoli, spinach)
1 Cup sliced mushrooms (Subs: chilies, jalepenos)
3-4 Cloves of Garlic or 1 tsp garlic powder
1 TBS butter
6 eggs
2 Cups shredded hashbrown style potatoes (Subs: diced potato, sweet potato)
1/2 Cup shredded sharp white cheddar (Subs: any cheddar variety, parmesan, feta, or none at all)
1 Shallot, chopped (Subs: 1/4 cup any onion variety)
1 tsp fresh thyme or 1/3 tsp ground thyme (Subs: Parsley, cilantro, basil)
1/2 tsp salt

Directions:
In a large skillet, brown meat (skip this step if you’re using pre-cooked meat). Drain excess grease. Add garlic, veggies, and butter to the meat skillet and saute until veggies are heated through but still crisp (this will vary depending on the veggies you use, 5-10 minutes).

In a bowl, whisk together the eggs, potatoes, cheese, shallots and spices. Set aside.

Spray and oven-safe dish with non-stick spray and transfer meat and veggies into it (skip this step if using an oven safe skillet or cast iron pan).
Pour egg mixture over the meat mixture. Use a spatula to help the egg soak into the dish. The goal is for the egg to bind all the other ingredients together.

Place dish in a 450 degree oven on the middle rack for 15 minutes. If the top is not golden, you can broil it for a bit at the end, but watch it very carefully! Let it sit a minute or two, then cut and serve! Serves about 8.