As promised, a mid-week foodie post! Last Thursday, for Thanksgiving dinner, I made and took a cherry cheesecake! It, thankfully and mercifully, smelled delicious while cooking, of cinnamon and vanilla. Cheesecakes are hard work. I used a basic New York Cheesecake recipe, and its never the combining of ingredients that’s too difficult. It’s what happens during or after the baking: cheesecakes like to crack. I took all the precautions I knew to take. I made the hot water bath for the cheesecake (the steam theoretically protects the surface from cracking while cooking), I left it in the oven after it was done baking for almost an hour (theoretically, it allows the cake to cool at a gentler rate, preventing cracks), and I let it cool for 3 hours at room temperature before sticking it in the fridge (again to prevent harsh cold air from contracting the surface of the cake and cracking it, theoretically). I’m sure you caught all those “theoretical” prevention measures, and possibly a hint of sarcasm in my tone….because it still cracked. It always cracks. It doesn’t, thankfully, change the flavor or texture of the cake though. My solution? Cover the top in shiny, gorgeous cherries! It was pretty good, too. I told y’all I had been eating too much cheesecake! 😉
This week at work was a bake-off. Now, being that I am not at home and have nothing to bake with, I kept it simple with a candy I like to make at Christmastime every year. I realize it wasn’t baked, but I just wanted to join the spirit and share! So I made Tiger Butter!
1 pound white chocolate bark
1/3 c. Creamy peanut butter
1 Tbsp. cocoa powder
In large microwave bowl, melt all of the white chocolate in 40 second intervals at high until fully melted. Be sure to take it out and stir after each 40 second interval, or it may burn! When melted, add the peanut butter and stir. Spread a large sheet of foil or waxed paper out on the countertop, and pour 3/4 of the peanut butter mixture over it. Smooth the peanut butter mixture out with a spoon or knife until about 1/2″ thick throughout.
To the remaining 1/4 peanut butter mixture in the bowl, add the cocoa powder and stir well. Pour the chocolate over the peanut butter mixture in any desired design. Let it cool to room temperature (I usually give it overnight). When completely cool, cut into 2″x2″ squares and serve!