Tag: teaspoon salt

Creamy Blue Cheese Dressing – Chicken Wings Sold Separately

Some of you might think I’m posting this creamy blue cheese
dressing recipe while on vacation, just so I don’t have to answer questions as to why it took five years for this popular food wish to appear.
And, while I don’t have a great answer for that, I do have a “grate” answer.

That’s right, a cheese grater and a wedge of frozen blue
cheese is real the secret behind a perfect creamy blue cheese dressing. Not
only is crumbling blue cheese a messy operation, but those larger chunks sink to
the bottom, and don’t become one with sauce.

Using this technique produces a
dressing exploding with the funky goodness of whichever blue-veined cheese you
decide to use. I used a Maytag blue cheese, but any of the World’s great
blues, like Roquefort or Stilton, will work beautifully. I hope you give this
great method a try soon. Enjoy!

Makes about 3 1/4 cups Creamy Blue Cheese Dressing:
*Please note: everything in this recipe is “to taste,” so
adjust to your liking!
1 cup mayonnaise
1 cup sour cream
3/4 cup buttermilk
1 teaspoon crushed garlic

1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard

1/2 teaspoon salt, or to taste
1/2 teaspoon sugar
cayenne to taste
1 teaspoon Worcestershire sauce
4 ounces frozen blue cheese, grated

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Rosemary Honey “Pull Apart” Dinner Rolls – Because You Love Them…Right?

Entertaining during the holidays usually means plenty of
costly, complicated, and time-consuming recipes, so absolutely no one would blame you if
you simply tossed a tube of store-bought dinner rolls into the oven to save a
little time and effort.

Of course the problem with that, at least for loyal
followers of this blog, is that some or all of your family members will have
seen this video by then, and you may get a few looks. Not that they would never
question your undying love and devotion to their happiness, but hey, why take a chance?

Assuming that you have an electric mixer, besides a few
minutes of cutting and balling the dough, these really aren’t that much work to
make. If you don’t, and would have to knead this by hand, then let your
conscience be your guide. I think I speak for your entire family when I say, we
know you’ll do the right thing.

Anyway, as far as holiday dinner rolls go, these are pretty
lean. You can certainly up the melted butter amount, and toss in a egg or two,
but since these are generally going to be eaten with fairly rich food, I prefer a lighter approach.

Please feel free to embellish with anything else you’d like
to toss in. I’ll toss out garlic, herbs, cheese, seeds, and nuts just to start
the brainstorming session. I hope you come up with something amazing, and give
these a try soon. Enjoy!

Ingredients for about 32-36 small dinner rolls:
1 packet (2 1/4 teaspoon) dry active yeast

1/4 cup warm water (100-110 degrees F.)

1 cup milk

4 tablespoon unsalted butter

1 or 2 tablespoon honey

1 teaspoon salt

2 tsp minced fresh rosemary leaves

about 3 cups unbleached all-purpose white flour, plus more
if needed (NOTE: add about 2 1/2 cups of flour at the beginning of the mixing,
and then add more in smaller increments until the dough just starts to pull
away from the bowl. Remember, you can always add more, but can’t remove too
much! Better a little too sticky than too stiff and dry.)
2 tbsp olive oil (to oil the dough)

egg wash (one egg beaten with a teaspoon of milk)

coarse sea salt

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Pumpkin Cheesecake – Giving Thanks for Cheap and Easy to Use Kitchen Gadgets

I’d rather eat vegan for a week than write a blog post on
why pumpkin cheesecakes crack, but I’m more than happy to explain how to get
that perfect, creamy-custardy, probably-won’t-crack doneness you all deserve.
Use a digital thermometer. Okay, that was a little anticlimactic, but it really
is that simple.

If you turn off the heat when the cheesecake’s internal temp
is between 155-160 F., and let it cool slowly in the warm oven, you should get
exactly what you see here. The reason a thermometer is so key, is that going
just by sight is hard to do. Even at 155 F., a cheesecake has a fairly jiggly
middle, and really does look undercooked. Many cooks get scared and leave it in
for a few more minutes, which can make all the difference.

This should take anywhere from 1 1/2 to 2 hours. Many
factors are involved, but a big one is the temperature of your cheese and eggs.
Mine were cold, which not only makes mixing harder, but also will increase
cooking time, as a room temp batter starts cooking sooner. So, to recap, use a
thermometer.

This recipe was adapted from one found on my friend Elise’s
blog, Simply Recipes. She’s one of my all-time favorites (food bloggers and
people), and I insist you head over there to check out her gorgeous version as
well. I (we) hope you give this easy pumpkin cheesecake a try soon. Enjoy!

Ingredients for 1 Pumpkin Cheesecake (10 slices)
For the crust:

2 cups gingersnap crumbs

1/4 cup all-purpose flour

1/2 cup brown sugar

1/4 cup melted butter

1 large egg yolk

Filling

4 (8-oz) packages cream cheese, room temp

1 cup packed brown sugar

1/2 cup white sugar

2 (15-oz) cans pure pumpkin puree

4 large eggs

2 large egg yolks

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon salt

1 tablespoon vanilla extract

1 tablespoons bourbon whiskey

1/4 cup all purpose flour

*Bake at 325 degrees F. for 1 1/2 to 2 hours, or until
internal temp is between 155-160 F. Let cool in warm oven, with door cracked.

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