Black and Blue Chocolate Cheesecake Pie

Cheesecake Trials Part II

If you can remember a few weeks ago, I got a little excited over some mini berry cheesecakes I had fun preparing and decorating one night with my roommate Christy. Here is another report back on my personal challenge to develop and try out some fun new cheesecake recipes. As it turns out, once you figure out how to get the basic consistency of the cheesecake batter, you have basically gotten through the tough part. You just keep adding delicious little bits of flavor and texture, and BOOM! you have a delicious dessert that is sure to impress. I got the idea for this dessert from an absolutely delicious pie I tried at a cafe in Budapest, Hungary. I hope I've done it some justice.

INGREDIENTS

CRUST
1 1/2 C. chocolate cookie crumbs
1 Tbsp. sugar
6 Tbsp. butter, softened or even melted

FILLING
1 8 Oz. pkg of cream cheese, softened
2 Tbsp. sugar
1 Tsp. vanilla
1 Egg
Juice from 1 medium sized lemon

TOPPING 
1 C. fresh blueberries
1/2 C. fresh blackberries
1 Tbsp. sugar
1/4-1/3 C. slivered almonds

ALSO
2 mixing bowls
1 8 inch round non stick baking dish
1 small sauce pan
1 sandwich bag

Begin by preheating your oven to 375 F. Place chocolate cookies in a sandwich bag, and crush until they are a semi fine texture. Place the cookie crumbs in a mixing bowl and add softened or melted butter and sugar. Mix until you can compress the crumbs together in your hand and they can loosely hold their shape. Press the crumb mixture into the bottom of your 8 inch round to form a thick chocolate crust.

On the side, prepare a mixed berry sauce to top off and marble into the cheesecake batter later. Just take fresh whole berries and a tablespoon of sugar and allow it to simmer and cook down over a medium heat for about 15-20 minutes. Use a fork or spoon to crush a few of the berries and release some juice for the rest to cook in. You can basically leave this alone while preparing the batter, just stir occasionally. What I was going for was a sort of berry syrup with a bit of flesh still for some texture. Besides an extra sweet tart taste the berry syrup mixture adds a beautiful rich bluish purple color to the finished pie.

In a second mixing bowl, use a fork to mix together softened cream cheese and sugar. You want smooth consistency. Add one egg, vanilla, and lemon juice. Whisk these all together until you get a very smooth texture, about 5-7 minutes. Spoon the cream cheese mixture into the prepared chocolate crust, and even it out. Then spoon on top in a sort of random pattern at least half of your berry mixture, if you want to save some to use at the end to pour over a warm slice. Use a knife or toothpick to swirl the dark purple berry mix into the off white cream cheese mix. Don't mix too much or else you will just end up with a purple pie, unless that is what you are going for :) Sprinkle on top some almond slivers for some crunch, and throw it in the oven for 25-30 minutes, checking often towards the end to make sure the top doesn't brown too much.

Remove the pie from the oven and allow it to cool for at least 10-15 minutes. Enjoy the it plain, or with some leftover berry syrup. More importantly, remember to enjoy it with a friend.

The pie which inspired this post. Chocolate cheesecake with tart blueberry sauce and star fruit from Cafe Jelen in Budapest, Hungary. Delicious then and delicious now.

Berry Cheesy Crescent Rolls

A seemingly fancy snack can be surprisingly simple.

A few days ago, my friend, Nikki, came over to throw back some beers, hang out, and make some food. I wanted to contribute something that was a more savory take on berries for the flavor of the month. Knowing that berry and cheese can at times compliment one another very nicely, I opted to make Berry Cheesey Crescent Rolls. 

Since I was feeling indecisive on which cheese or which types of berries to use, I decided to cook up a variety of stuffed crescent rolls comprised of strawberries, cranberries, brie, goat cheese, and some fresh herbs from my garden. It is still debatable which berry cheese combo was the best. My favorite was the strarberry, goat cheese, and thyme roll, while Nikki preferred the brie cheese and cranberry combination. I'll let you be the one to decide once you try it for yourself.

INGREDIENTS:
Pillsbury crescent roll dough
Brie cheese
Goat cheese
Strawberries (sliced, diced, or however you like 'em)
Dried cranberries
Fresh rosemary
Fresh thyme

All you have to do, is roll up each roll with a berry-cheese-herb mix of your choice, and get baking. They're quick, easy, and scrumptious.

-Ianna

Ho'olaule'a 2012

Wahine ("women" in Hawaiian) in metallic grass skirts dancing. Photo by Ianna Angelo.

Last weekend, on July 21st we met about halfway between our hometowns in the city of Lawndale for the 2012 Ho'olaule'a. The Ho'olaule'a is a Polynesian cultural festival that is held every summer in Lawndale by the Hawaiian Inter-Club Council of Southern California. Although the festival is coordinated by this Hawaiian cultural club, many Polynesian cultures are represented at the festival, including the Philippines, Tahiti, Fiji, Guam, Tonga, and Samoa. As a very proud hapa baby (a mix of Polynesian and White European), this is a festival Helaina has attended at least every few summers or so of her entire life to reconnect with her heritage. This was the first time Ianna, and some other friends who joined us, have ever attended the festival, but it is probably a safe bet that it was not the last! It was a hot summer day in southern California, and we enjoyed lots of muic, entertainment, a bit of shopping, and of course, a great sample of some Polynesian-American cuisine!

For an early lunch-late breakfast, a few of us enjoyed some combination plates from the food vendors. Much of Polynesian (Hawaiian, Samoan, etc.) emphasizes grilled fish, barbequed pork, rice, and some roots and veggies. There is also some fusion influence of American cuisine that incorporates macaroni and potato salads, cole slaw, and even barbequed chicken.  

Grilled Ahi Tuna marinated with garlic, served with sticky rice and soy sauce. Photo by Ianna Angelo.

Super tender barbequed Kahlua marinated pork, served with sticky rice, cabbage salad, and mandarin orange slices. One of Helaina's childhood favorites! Photo by Ianna Angelo.

There were an array of beautiful plants for sale at the Ho'olaule'a. Photo by Ianna Angelo

As the day grew hotter, we cooled off with some fresh tropical fruit. Besides the mango and pineapple pictured here, there were also offerings of coconuts, coconut waters, orange-pineapple drinks, pineapple lemonades, and many other choices as well.

The LHF ladies enjoying some fresh mango and salted pineapple, trying to stay cool on a hot summer day. Photo by Ianna Angelo/Sarah McCutcheon.

Flowers for sale at the Ho'olaulea'a. Photo by Ianna Angelo.

More wahine doing a traditional Hawaiian hula. Photo by Ianna Angelo.

Kane ("men" in Hawaiian) doing a more aggressive dance with coordinated stomping, clapping, and hitting. Photo by Ianna Angelo.

Ianna wanted to take all the flowers home with her. Photo by Ianna Angelo.

As the afternoon went on, instead of shelling out extra cash for large combination plates, we opted for different snack type foods so we could both sample some more options as well as stretch our cash a little further. Ianna got a Hawaiian shaved ice, which is best explained as ice shavings in a cup flavored with colorful sugar syrups that come in an array of flavors such as cotton candy, lime, strawberry, apple, watermelon, raspberry, pineapple, and many more! Helaina went for something a little more savory that is presumably only available at these sorts of Polynesian events or restaurants. She went for a manapua, a steamed bun stuffed with sweet tender barbequed pork....another treat taking her back to child hood memories of summer. 

Miss Ianna enjoying a rainbow Hawaiian Shaved Ice. Photo by Sarah McCutcheon/Ianna Angelo.

Helaina with a manapua and Ianna with her shaved ice. Photo by Sarah McCutcheon/Ianna Angelo.

-H

Rakott Töt

This dish was one of my favorites in Hungary. Although I'm not exactly sure what the name translates into, from what I understand, rakott indicates some sort of baked layered sausage casserole, which is exactly what this dish is! Consisting mostly of rice, squash, cheese, and sausage, this a really simple dish that delivers big flavor with just a few ingredients. As far as spices go, a generous amount of dill, some salt and pepper, and in true Hungarian fashion, a dusting of paprika for a bit of spice and color, do just the trick. When I tried it for the first time at a market with Ianna in Budapest, I immediately grabbed my notebook and scribbled down a list of what I thought I was tasting. And it turned out fantastic! Although I took a wild guess on what cheeses to use in my version, my feeling is that whatever your favorite cheese or cheeses are (or whatever looks good at the store) will work great and give you a dinner you will love! 

INGREDIENTS

2- 2 1/2 C. White Rice
Sausage
2 Small Yellow Summer Squash
2 C. Havarti Cheese, grated 
1/3 C. Soft Goat Cheese
2-3 cloves of Garlic, chopped
Dill weed
Paprika
Lemon Juice
Salt & Pepper
Olive Oil

ALSO
aluminum foil
glass baking dish

Begin by boiling water for rice to cook in. While the rice is cooking away, prepare the sausage and squash by slicing them and frying them together in a pan with olive oil, chopped garlic, salt and pepper, and a little bit of dill weed. Although neither has to cook 100 percent through since everything will continue to bake, it is important to make sure the sausage is mostly cooked in the pan, so it doesn't have too much further to go in the oven. As your stove simmers away cooking rice, sausage, and squash, grate the Havarti cheese, or whatever hard cheese you may be using.

Preheat your oven to 425 degrees. Towards the end of your rice being done cooking, squeeze in the juice of one lemon, and stir in about a tablespoon of dill. As everything finishes cooking on the stove, turn off the flames. 

Drizzle some olive oil into your baking dish. Scoop in your cooked lemon-dill rice and spread it evenly in the dish. Then add a layer of half of your grated cheese. On top of this layer the garlic squash and sausage mix. Add to this the other half of your grated cheese. Fill in the holes with some chunks of goat cheese that will add a pungent earthiness to the dish. Top it all off with a bit more dill and a dusting of paprika. Cover with foil, and bake for 20-25 minutes, allowing to cool 5-10.

You will begin to smell aromas of dill, lemon, garlic, goat cheese, and paprika as your casserole continues to bake. When you pull it out, I promise, you are going to have a hard time waiting for it to cool to eat it! Probably an appropriate moment to pop open a nice bottle of a tart dry white wine, or nice refreshing floral Hefeweizen. It will be a hard decision. But by the time you get past that obstacle, the steaming hot Rakott Töt will be just cool enough to enjoy.... So enjoy it!

-H.BOMB

Strawberry-Banana Trifle

I have been pretty busy this past week, so it has been challenging to make meals that require a lot of time. Yesterday, I went to a good friend's BBQ, and I was a slightly stressed when it was the night before, and I realized how little time I had to make a dessert for the get-together. Luckily, the delicious savior by the name of Trifle came swiftly to my rescue.

In only an hour, I was able to go to the store, pick up the few needed ingredients, make the dessert, stick it in the fridge to chill, and be on my way to work. But, don't let the trifle's fast and easy demeanor fool you, it packs a punch on the taste buds. The simple combination of creamy vanilla filling, soft wafer cookies, and sweet and tangy sliced bananas and strawberries was a hit with my friends. I wish I had taken photos of their delighted expressions as proof, but once you make this, you will see that the proof is really in the pudding.

INGREDIENTS:
6 oz sour cream (this can be substituted with non-fat Greek yogurt)
6 oz whipped topping, thawed (cool whip)
1 cup milk (whole works best)
5 oz pack instant vanilla pudding mix
3-4 bananas
10-15 strawberries
Vanilla wafer cookies
        *Serves about 8 people

Ok, so first you will combine the thawed whipped topping, sour cream, milk, and pudding mix in a large bowl. Once it is smooth and blended, you are ready to get layering! Grab another large bowl, and create an initial layer of wafer cookies. Then, cover the cookies with a layer of vanilla cream blend.  Next comes a layer of sliced bananas and strawberries. Simply repeat until you are out of the vanilla cream blend. Top with a dollop of the remaining whipped topping, and pop your trifle in the fridge to let it chill. This allows the wafer cookies to get nice and soft, although I'm sure it is just as delicious to serve right away if need be.

Fast. Easy. Tasty.

This would likely be a great recipe to mix up and use different pudding mixes, fruit blends, and cookie types. A vegan interpretation would be great to try. 

-Ianna

Mini Berry Cheesecakes

All week long I have been having a major sweet tooth. This has not been made easier by the fact that I just got a second part time job at a chocolate shop on the beach. What I've had a sweet tooth for though, I something fruity and not so rich for summer time. Last Wednesday afternoon after getting off work, I invited my roommate, Christy, to join me in going to the small farmer's market in downtown Pismo Beach that is still growing in size and popularity. There was a very friendly vendor who was selling freshly picked strawberries and raspberry baskets for a decent price, so of course I bought some. These mini cheesecakes are what Christy and I came up with after a little brainstorming. Best part of all, these are super simple and nearly fool proof, so you will be indulging in some sweet little treats in practically no time at all ;p

INGREDIENTS
CRUST

1 C. crushed graham crackers, about one plastic sleeve

1/3 C. brown sugar

3/4 stick of butter, softened to room temperature

FILLING

1 8oz. package of cream cheese, softened to room temperature

1/3 C. brown or white sugar

1 egg

*optional- 1/2 C. berry puree for extra color and flavor

OPTIONAL TOPPING IDEAS
-berry puree and a few tea spoons of sugar reduced over low heat, spooned over the top

-fresh raspberries, strawberries, blueberries

-left over graham cracker crumbs

-lemon zest, dark or white chocolate, honey, the list goes on!

YOU WILL ALSO NEED

Muffin tin

Paper baking cups

2 Mixing bowls

Blender???

Begin by crushing graham crackers to make the crust. It is easiest to break the graham crackers into squares and putting them in a sandwich bag to crush so you don't make a huge mess in your kitchen. Crush the graham crackers, and mix with butter and brown sugar. Spoon the mix into a muffin tin lined with baking cups, about 2 spoonfuls per cup. Use the back of the spoon to compress the crumb mix into a firm crust.

In a separate bowl, combine softened cream cheese and sugar. Mix well and add an egg. Whisk the entire mixture until it is smooth. If you prefer, this is also a good moment to add some fresh berry puree if you want to add some extra color and flavor to your mini cheesecakes. I made two half batches of plain and berry flavored minis. 

Spoon the cream cheese mixture on top of the prepared crusts. Fill the cups to about 3/4 full of the mix. Place these in the oven preheated to 350degrees F for about 15-17 minutes. After about 13 minutes I spooned the last 1/3 cup or so of my cooked down berry puree over half of my plain batch. This cooked for the last few minutes to make a sort of yummy berry jam on top of a few of my minis. Also, don't forget to lick up and enjoy every last bit of the berry goodness off of your utensils and fingers. Trust me, you won't want to let any go to waste.

Remove the done minis from the oven and allow to cool for at least 10 minutes before removing from the tin and decorating. But remember, have fun and be creative when decorating. What makes them cute isn't really the fact that they are some berry petite treats, although it helps, its the fact that each one can have its own personality, texture, and flavors.

These little treats were so fun, easy, and delicious that my roommate and I have become inspired to attempt other versions of these minis...chocolate, pumpkin, peanut butter, cookie...the possibilities are only limited by our imaginations! More reports on those mini adventures to come.

-H.BOMB

Feelin' Berry Patriotic

Hello Love Handling followers. I hope everyone had a festive fourth of July that was full of good food, booze, entertainment, and company. I had a great 4th in San Diego, where I spent it with some of my best friends just eating some vegetarian BBQ food (not on purpose, but still delicious), and drinking lots of sangria (thus we couldn't drive to the fireworks show, but instead shared some giggles watching them on TV). It was potluck style, and there were some amazingly delicious contributions, such as baked mac 'n' cheese, and a wonderful caprese salad. One of my favorites was Mexican Street Corn, which I certainly plan on making one day because it was just oh so addicting. Here is the link to the recipe that was said to be used to make this fabulous tasting side.

Photo courtesy of Diane Twitchell

I personally opted to bring a sweet treat for the post-BBQ pig out, which introduces LHF's new flavor of the month: berry. With perfectly summer ripe strawberries and blueberries, I skewered them, drizzled them with chocolate, and then added colorful sprinkles, and some red, white, and blue star-shaped marshmallows. As they were not too heavy of a dessert, they were the perfect follow up to gorging ourselves on other foods from the potluck. The red, white, and blue color scheme added a berry nice and patriotic touch of color to the meal, and I mean c'mon, who can resist chocolate covered...well, anything?

-Ianna