I'm having trouble loading photos onto this blog. . . will try again later. It loads the photos, but then they come out as text on the post. Any suggestions - help anyone??? The Tall and Creamy Cheesecake was chosen by Anne of Anne Strawberry. You can find the recipe on pages 235-237 of of Dorie Greenspan's book Baking From My Home to Yours. Or, you can hop over to Anne's blog and check for it there. Since the beginning of time, chefs all over the world have blended cream cheese, neufchatel cheese, ricotta cheese, and eggs together trying to concoct that perfect cheesecake. The one that will beat all others. If you are like me and you visit a Cheesecake Factory restaurant, you will be in awe of all the different kinds to choose from. I think the famous New York cheesecake has no added ingredients, just more of a plain version. First, let me say that although I am not a fan of cheesecake, I've made plenty of cheesecakes in my day and all of them good. Just la
What is a Bakewell Tart, you might ask. Apparently it all began in Derbyshire, England. I had no idea it was popular with The Great British Baking Show. This classic combines a buttery shortcrust pastry with a filling of raspberry jam, (or in my case blackberry jam), topped with an almond spongecake and almond slices. I think there are probably many different versions of the Bakewell. On my first attempt, my crust totally fell apart in the oven. At that point, I went to plan b and made four mini tarts. These worked perfectly for us. I have a very thin layer of the jam and wish I had used a bit more. We enjoyed this and it was a breeze to put together. Check out Tuesdayswithdorie.wordpress.com for others.
Every year around Valentine's I get a hankering for strawberry cake. The best one I have made is from Paula Deen's collection. As you can see from the photo however, my frosting is a bit runny. I can attribute this to the fact that I "tried" to cut back on the amount of confectioner's sugar the recipe called for in an effort to be a tad healthier. In this case, the recipe was correct and I needed to use all seven cups of sugar. The cake itself is moist and delicious and the strawberry smell coming from your oven is divine! Paula makes hers as a layer cake but I made mine a sheet cake just because it is easier and quicker to do a sheet cake. Since this type of frosting is just too sweet for me, I have decided the next time I make this cake I will put a whipped cream topping on it. You can find the recipe here: http://www.foodnetwork.com/recipes/paula-deen/simply-delicious-strawberry-cake-recipe/index.html