I apologize in advance for the brain dump of a post that is to follow, but this is what happens when one decides to see The Hobbit and then go to work the next morning. I keep telling myself that functioning on four hours of sleep is practice for later in life, but the truth of the situation is I am not as young as I use to be and midnight showings are no longer worth the exhaustion that follows. However I’m sure by time the next Hobbit movie comes out, I’ll have forgotten all about this and still go to the midnight showing.
Today’s recipe has nothing to do with The Hobbit and everything to do with one of the few dishes I’ve had to make over and over and over again in an attempt to make it edible. I was in college the first time I attempted to make kugel, using a recipe from a book that will remain nameless because it was just bad. The dish was cloyingly sweet, putting it a far cry from the amazing kugel I had experienced in Poland only a few months prior. I tried tweaking that recipe, and recorded my attempts, but it never came together. I then switched to a recipe I found on AllRecipes.com which had the right level of sweetness but was too dry and more rock-like than pudding-like. With that I decided to combine elements of both recipes while adding/subtracting a few things until I finally came up with the variation that worked best for me.
8 oz wide egg noodles
2 tbsp butter, melted
2 oz cream cheese, room temperature
1/3 cup white sugar
3/4 cup ricotta cheese
1 tsp curry powder
- Bring water to a boil in a large sauce pan and cook the pasta for four minutes, then drain reserving 2 tbsp of the starchy water.
- Preheat oven to 375
- In a large casserole dish cream together the butter, cream cheese, and white sugar then stir in the ricotta cheese and curry powder. Slowly mix in the starchy water and the noodles.
- Bake for 35 minutes, the pudding should be set and the top should be a light golden brown. Allow to cool then enjoy!
by AmandaE at dancingveggies.com
This recipe still has an element of sweetness to it, without going too far into the “should be a dessert” category. For the rest of my Hanukkah inspired recipes please check out: Spinach Potato Knish, Cream Cheese Bread, and Sweet Potato Latkes.
Update: This post was written just prior to the horrible incident that happened today in CT. My thoughts and prayers, and those of my family, go out to the families and victims of today’s horrible crime. I’m still having a hard time wrapping my head around the senselessness of what happened and can only hope, wish, pray, and dream that something like this never happens again.
Check out my Guest Post over on Secret Recipe Club! I’m sharing my recipe for Cream Cheese Sourdough Bread – an easy (and delicious!) way to incorporate dairy in to any Hanukkah dinner!
Chocolate Cream Cheese Cookies
A little over a year ago I went to a party celebrating the launch of the Food 52 Cookbook, and at that time had some of the most amazing cookies ever. These cookies were simple and delicious, and could easily be converted to a vegan version making them perfect for family gatherings. Since then I’ve been messing around with the recipe, adding this and that to get the perfect flavor and consistency for my family. Currently I have three versions of this cookie: vanilla, chocolate, caramel and working on a nutella variation. These cookies are easy to put together, and feature ingredients that most people probably have on hand at all times making it even quicker and easier to have fresh cookies.
Chocolate Cream Cheese Cookies
1 stick of butter (soy or milk), at room temperature
3 oz cream cheese (soy or milk or other), at room temperature
3/4 cup white sugar
1 cup 2 tbsp flour
1/2 tbsp 70% (or higher) baking cocoa
1/4 tsp salt
- Preheat oven to 350
- Cream together the butter, cream cheese, and sugar. Blend for about 4minutes, or until mixture is fluffy.
- Meanwhile sift together the flour, cocoa, and salt. Slowly mix into the cream cheese mixture until everything is blended.
- Spoon onto cookie sheets and bake for 11 minutes. Allow cookies to sit on the sheet for at least 3 minutes before removing to a cooling rack. Enjoy!
Cookies will flatten some while cooling, this is okay!
by AmandaE at dancingveggies.com
I’m submitting these chocolate goodies to this week’s r/52Weeks cooking challenge, which is all about chocolate. Nothing like some chocolate indulgances right before the next round of holidays, will have to do my best to avoid recreating some of the recipes I’m seeing!
To make the vanilla, caramel, or peppermint versions leave out the cocoa powder and add 1 tsp of the desired extract. I’m sure other variations are out there and I’m looking forward to trying them all!!!!
Very Berry Terrine
When I saw the theme for this month’s International Incident Party I was a little confused. What in the world is a terrine?!? I had never heard of such a thing and a quick search of the internet did not really alleviate the confusion. Suddenly I was seeing pictures of very strange and interesting meat dishes that resemble the wet food dishes I serve my puppies. I’ll be honest, I thought about passing on this month. After all, I’m a vegetarian so how in the world can I do a “French forcedmeat dish?” Then I saw a fruit terrine done by SusanV and realized that I could easily do something like that and so I signed on up.
After gaining confidence that I could in fact do a vegetarian friendly terrine I started brainstorming ideas until it came down to two ideas. This battle can basically be summed up by chocolate vs. fruit. In the end the temperature settled it for me and I decided to go with the more summer-esque fruit style terrine. The basic inspiration for this dish is my insanely unhealthy obsession with cheesecake and my strong need to avoid using an oven. I decided to use Nilla Wafers instead of graham crackers in order to please a certain someone.
Ingredients: (serves 8-10)
- 12 oz. low fat cream cheese, softened
- 1/4 cup white sugar
- 1/2 tbsp caramel syrup (or vanilla extract)
- 2 cups cool whip (or homemade whipping cream)
- 1 cup raspberries, diced
- 1 cup strawberries, diced
- 1 cup crushed vanilla wafers
- 2 tbsp butter, melted
- 20 whole wafers
- Line a loaf pan with wax paper, leaving enough over the sides to cover the top.
- In a medium bowl mix together the cream cheese and the sugar. The stir in the caramel syrup before slowly folding in the cool whip. Split the mixture in to two smaller bowls. Fold the raspberries in to one bowl and the strawberries in to the second bowl.
- In the same original bowl used to mix the cream cheese and sugar, blend the crushed vanilla wafers with the melted butter. Press the mixture into the bottom of the loaf pan before going half way up the sides with the remaining mixture. Slowly and gently pour the raspberry cream cheese mixture into the bottom of the loaf pan. Smooth out the top then add the strawberry mixtures. Take the whole vanilla wafers and press them along the side of the pan, between the wax paper and the strawberry mixture. Use the remaining wafers to line the top.
- Fold the excess wax paper over the top of the loaf pan and use pie weights to keep the wax paper pressed down. Place into the freezer and keep in there for at least 6hrs. Remove to refrigerator to thaw for 2hrs before serving. The terrine can remain in the fridge for up to three days however it won’t last that long.
Other fruits can easily be substituted based on taste and what is available in your market. If using moist fruits such as watermelon, pineapples, or peaches leave out the extract otherwise the mixture won’t keep its shape as well.