inthebarrows:

wine-soaked fig cheesecake
you will need:
1 cup graham cracker crumbscinnamon3 (8 oz) packages cream cheese1 (8 oz) container marscarpone cheese3/4 cup greek yogurt (I used one with honey in it)1 lemon 1 cup wine6-7 large figs (whole), 8-10 figs (chopped)3/4 cup sugar, 1/4 cup sugar, and 2 tbsp sugar 1 cup red wine (I used Two Vines merlot)1/4 cup honey3 tbsp melted unsalted butter3 large eggs1 1/2 tsp vanilla 9x3 springform pan
here’s what you do:
Bring wine, honey, a pinch of cinnamon and 1/4 cup of sugar to a low simmer in either a saucepan or a deep skillet (cast iron is fine). Add 1 tablespoon of fresh lemon juice, hang on to the lemon for later. Drop the whole figs in, turn up the heat to medium and cook three minutes on each “side”. Remove figs from liquid and set aside for later. Reduce heat, simmer on low for 15-20 minutes until liquid is reduced by half and is starting to thicken. Remove from heat, set aside (can be chilled in fridge).
Preheat oven to 325F/162C/Gas Mark 3. Move rack to middle position in the oven.
Mix butter, 2 tbsp sugar and graham cracker crumbs. Press into bottom of (lightly buttered) springform pan. Bake 10 minutes. Scatter the chopped figs over the crust.
Blend together cream cheese, 3/4 cup sugar, marscarpone, greek yogurt, and vanilla. Mixture may be lumpy, that’s alright. Beat in eggs, swear a lot because you didn’t invest in a more powerful electric mixer. Begin drinking. Drop 3-4 of the figs into the cheese batter and blend. Chunks of fig are encouraged.
When cheese mixture is well blended, lightly butter the sides of the springform pan (do this even if your pan is “non-stick”, just trust me). Pour batter over figs/crust and bake. Here’s where it gets tricky.My oven is unreliable, some days baking too fast and other days baking too slow. It took 50 minutes to properly bake in my oven. Set your timer to 45 minutes, check on the cheesecake, as it may need more time. It shouldn’t take more than 45-55 minutes to properly bake.
Leave cheesecake in pan, and chill in fridge a minimum of four hours. Run a knife along the edge of cake before removing from pan. Pour glaze over top of cheesecake and arrange remaining poached figs. If the glaze is too thick, add wine 1 tbsp at a time until thin enough to pour.

inthebarrows:

wine-soaked fig cheesecake


you will need:

1 cup graham cracker crumbs
cinnamon
3 (8 oz) packages cream cheese
1 (8 oz) container marscarpone cheese
3/4 cup greek yogurt (I used one with honey in it)
1 lemon
1 cup wine
6-7 large figs (whole), 8-10 figs (chopped)
3/4 cup sugar, 1/4 cup sugar, and 2 tbsp sugar
1 cup red wine (I used Two Vines merlot)
1/4 cup honey
3 tbsp melted unsalted butter
3 large eggs
1 1/2 tsp vanilla
9x3 springform pan

here’s what you do:

Bring wine, honey, a pinch of cinnamon and 1/4 cup of sugar to a low simmer in either a saucepan or a deep skillet (cast iron is fine). Add 1 tablespoon of fresh lemon juice, hang on to the lemon for later. Drop the whole figs in, turn up the heat to medium and cook three minutes on each “side”. Remove figs from liquid and set aside for later. Reduce heat, simmer on low for 15-20 minutes until liquid is reduced by half and is starting to thicken. Remove from heat, set aside (can be chilled in fridge).

Preheat oven to 325F/162C/Gas Mark 3. Move rack to middle position in the oven.

Mix butter, 2 tbsp sugar and graham cracker crumbs. Press into bottom of (lightly buttered) springform pan. Bake 10 minutes. Scatter the chopped figs over the crust.

Blend together cream cheese, 3/4 cup sugar, marscarpone, greek yogurt, and vanilla. Mixture may be lumpy, that’s alright. Beat in eggs, swear a lot because you didn’t invest in a more powerful electric mixer. Begin drinking. Drop 3-4 of the figs into the cheese batter and blend. Chunks of fig are encouraged.

When cheese mixture is well blended, lightly butter the sides of the springform pan (do this even if your pan is “non-stick”, just trust me). Pour batter over figs/crust and bake. Here’s where it gets tricky.

My oven is unreliable, some days baking too fast and other days baking too slow. It took 50 minutes to properly bake in my oven. Set your timer to 45 minutes, check on the cheesecake, as it may need more time. It shouldn’t take more than 45-55 minutes to properly bake.

Leave cheesecake in pan, and chill in fridge a minimum of four hours. Run a knife along the edge of cake before removing from pan. Pour glaze over top of cheesecake and arrange remaining poached figs. If the glaze is too thick, add wine 1 tbsp at a time until thin enough to pour.

04:38 pm, reblogged  by wuetcher 87  |
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08:08 pm, reblogged  by wuetcher 5223  |
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chickpea-magazine:

Giveaway time!!!

Grand prize winner gets a year subscription to Chickpea, includes all four 2013 issues.
Tumblr winner gets a spring and summer 2013 issue.

All you have to do to enter is reblog this post in its entirety. One reblog per person.

Want extra entries and a better chance to win?

Get a shot at winning a spring issue and be eligible for the grand prize:
Retweet this on Twitter
Repost this photo on your Instagram feed and hashtag #chickpeamag

Rules: Don’t delete any part of this post. One entry counted per person per site. International entries welcome. Grand prize picked out of all site entries. Giveaway ends June 24. Randomly-picked winners will be announced June 26.

  01:57 pm, reblogged  by wuetcher 411  |
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findvegan:

Sweet Quinoa with Caramelized Apricot Layers..

  04:00 pm, reblogged  by wuetcher 106  |
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harrisonfords:

thediyguy:

The Naco, serves 5-6

Remember in Kim Possible how Ron, Kim, Monique, and Rufus would hang out at Bueno Nacho and Ron would make himself the Naco? It’s the combination of a taco and nachos. To make this easy dish all you will need is:

-20oz ground meat (I used Jennie-O seasoned ground turkey)
-Tortilla chips (preferably triangle shaped)
-Nacho cheese (home made or store bought)
-The largest tortillas you can find at your store
-Chopped lettuce and tomatoes

Take one large tortilla and lightly heat it, do not make it  crispy as it needs to fold up. Add a small layer of nacho cheese as your base. Then pile up the tortilla using the tortilla chips, cheese, ground meat, and lettuce/tomatoes. Then take two corners and fold them up. You can use nacho cheese to paste the two ends together, or sour cream or even guacamole. The other two sides should be gently folded up. Enjoy!
For any questions on this DIY feel free to ask! More DIYs coming your way!

image

The Naco is a true innovation

08:00 am, reblogged  by wuetcher 148056  |
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findvegan:

Lentils and vegetables, tempered w/ spices

  08:00 am, reblogged  by Follow Foodie 61  |
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findvegan:

Quinoa Patties With Chickpeas Gravy

04:00 pm, reblogged  by Hema 51  |
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Pizza

Traditionally when I think of Pizza at home, I’m remarkably un-enthused… maybe that’s because it brings to mind the bad frozen pizzas that haunt my past.  But no more!  Now I can’t take credit for this entirely, the wonderful people over at annies eats crafted the dough (which is one of the best parts!) and after that you can top it with whatever you want or whatever you have laying around!

One substitution I did make was using AP flour rather than bread flour, while I’m sure that would yield an even better dough, frankly I didn’t have any laying around.  So if you too find yourself without bread flour, don’t fret, AP flour will get you by! :)  You can also note that 1/4th this recipe is about perfect for a one person dinner pizza.  Go ahead and make the whole recipe but break it down in to fourths to have a personal pan for your self and save the other 3 for another day!

Basic Pizza Dough
Yield: enough dough for 2 medium pizzas or 4 calzones

Ingredients:
½ cup warm water
2¼ tsp. instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil

Directions:
Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle the yeast over the top.  In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend.  Measure the room temperature water into the measuring cup with the yeast-water mixture.  With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil.  Mix until a cohesive dough is formed.  Switch to the dough hook.  Knead on low speed until smooth and elastic, about 5 minutes.  Transfer to a lightly oiled bowl, turning once to coat.  Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.

Press down the dough to deflate it.  Transfer the dough to a lightly floured work surface.  Divide the dough into two equal pieces.  Form each piece of dough into a smooth, round ball.  (If freezing the dough, wrap in plastic wrap and freeze at this point.)  Cover with a damp cloth.  Let the dough relax for at least 10 minutes but no longer than 30 minutes.

To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes.  Transfer the dough to your shaping surface, lightly sprinkled with cornmeal.  Shape the dough with lightly floured hands.  Brush the outer edge lightly with olive oil.  Top as desired.  Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.

If you’re smart about what you put on your pizza and where you shop, and have some of the right ingredients laying around Pizza can be pretty inexpensive.  While I know everyone may not enjoy the same ingredients, this is a break down of what I spent to make my pizzas:

Pizza crust: so cheap it was next to free.

Pepperoni: $2 at Aldi

Mozzarella for 2 pizzas: $2 at Aldi

Pizza Sauce (for SEVERAL pizzas): $1 at the Dollar Tree

Onion: Left over from something else (free?)

Olives: $1 at the Dollar Tree

Peppers: $1 at the Dollar Tree

Parmesan: I’ve had it for a while so it wasn’t a new cost, but $1 at Dollar Tree

_______________________

$7 for everything, keeping in mind that some of the ingredients will last for several several pies.

Pictures will come soon, I’m making Pizza #2 tonight!

03:47 pm, by wuetcher 25  |  Comments