Baked Peach Cheesecake

In about the last week peaches have come on here in Utah with a vengeance! Of course this is the best kind of vengeance as it revolves around fabulous fruit. After getting my hands on a few pounds of these beauties I started by eating a lot of them, but then wanted a beautiful dessert. After much searching I ended up with a baked Peach Cheesecake with an almond nut crust. It was perfect. The Peaches are fresh and bright and the cheesecake rich and just a little naughty and all together the perfect fall treat. If you don’t have peaches where you are, pull out that Peach Pie Filling I know you all still have and use it in place of the peach topping!

Here’s my recipe. Give it a try and tell me what you think.

baked peach cheesecake

Baked Peach Cheesecake

3 squares (24 oz) Low Fat Cream Cheese

3 eggs

3 Tablespoons Ultra Gel

2 teaspoons vanilla

2 teaspoons lemon juice

1 1/2 cups sugar

1/4 cup sour cream

Crust:

1 cup almond meal (I just ground a bunch of raw almonds in the blender)

2 Tablespoons melted butter

2 Tablespoons sugar

1 Tablespoon Ultra Gel

Preheat oven to 375 degrees. Combine ingredients for crust and mix well. Press into the bottom of a 9 inch springform pan. Bake for 8-10 minutes. Don’t let the nuts burn!

Raise oven heat to 400 degrees.

Place cream cheese in the bowl of your stand mixer and beat 3-5 minutes until fluffy. Add other ingredients as listed, scraping down the bowl frequently. Give the ingredients plenty of time to mix after each addition. You want this to be a very smooth mixture when you are finished.

Pour mixture over crust and return to oven. Lower oven temperature to 225 degrees and cook for 60-90 minutes checking at 30 minute intervals. You want the internal temperature in the center of the cake to be about 155-160 degrees. It won’t look fully set when you remove it from the oven but it will continue to set as it cools.

Fresh Peach Topping

Peel and slice 1 pound of peaches. Toss in 1-2 Tablespoons of lemon juice and 1/3 cup sugar. Let sit for at least 15 minutes for juices to flow. Add 1-2 Tablespoons of Ultra Gel to thicken. Optionally you can add a teaspoon of pumpkin pie spice to add more flavor, but I wanted to peach to really shine through so didn’t add anything but the sugar and the lemon.

Remove cheesecake from springform pan, slice and top with peach topping. This was really good the first day, but better on the second day. Done again I’d make everything and let it sit over night and serve the next day.

Brownie Cookies

About a week ago I was having a night filled with serious chocolate cravings. However, I didn’t just want any old chocolate bar I wanted brownies. Fudgy and chewy and decadent. It sounded perfect, but I didn’t want just any brownies either. I wanted brownies that were all corners since you get even more chew that way. Now, there are Pans designed to give you more edges, but I don’t own one of those. Honestly I agree with Alton Brown about unitaskers (in general) and it’s just not a pan I have space for given the number of times I’d use it. So what’s a chocolate craving girl to do?

Cookies. Brownie cookies. One batch gives you more servings than an 8×11 pan and everything is edges with this gooey yum right in the middle. And with the addition of Ultra Gel these moist cookies freeze really well. My daughter loves them to munch on when we go for an afternoon walk, and when it comes to ice cream sandwiches you just can’t go wrong!

Brownie Cookies

Brownie Cookies

1/2 cup butter, cut into pieces

12 ounces semi sweet chocolate chips

3 eggs

1 cup sugar

1/4 cup brown sugar

2 Tablespoons cocoa powder

2 Tablespoons Ultra Gel

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup flour

Combine chocolate chips and butter in a microwave safe bowl. Cook in 30 second bursts, stirring between until the chocolate is melted smooth. ((You can also do this over a double boiler if you prefer)). In a separate bowl or stand mixer combine eggs, sugars, cocoa powder, Ultra Gel and vanilla and beat smooth. Add chocolate mixture to creamed mixture to mix to combine. Combine dry ingredients and add to chocolate mixture until just combined. If desired add white chocolate chips or mini chips for even more chocolate death. Drop spoonfuls onto a lightly greased baking sheet and bake at 350 degrees F for 10-12 minutes. Let cool on sheets for 2-3 minutes before removing to a cooling rack.

Vanilla Ice Cream Base

Note: This was supposed to publish last week. Technology and I had a falling out, so I apologize to anyone who was miffed it didn’t show up, but I think we’re good now.

When it comes to homemade ice cream I think it is vital that everyone has a really really good vanilla ice cream base. Not only because vanilla ice cream is yummy on its own, but also because once you have a good vanilla base you can add all sorts of stuff to it to make a million flavors. But if your base isn’t good it doesn’t matter how many beautiful raspberries you add, or chunks of double brownie it just won’t have the quality you want.The Thick Gel in this recipe helps to create a really smooth ice cream that freezes with small crystals to retain a superior mouthfeel.

So…that said here is my favorite recipe, for now, for vanilla ice cream base.

vanilla ice cream

Vanilla Ice Cream Base

2 cups half and half

1 cup whipping cream

1 cup white sugar

3 Tablespoons Thick Gel (5 Tablespoons Ultra Gel)

2 Tablespoons peach jam (I use my Jam in a Jiffy Jam. And yes it needs to be peach as that flavor is very delicate and highlights the vanilla. If you don’t have peach then omit entirely. The flavor won’t be as rich, but it will work out)

1 vanilla bean, split and scraped

1 teaspoon vanilla extract

Combine sugar and Thick Gel and mix thoroughly. Move to a large saucepan and combine with all remaining ingredients. Stir well to make sure all ingredients are completely integrated. Warm over medium heat until mixture just starts to thicken. You need the heat to activate the Thick Gel but you do not want to boil the mixture to avoid scorching. Remove from heat and pour into a container. Refrigerate over night. Remove vanilla bean before pouring mixture into a churn and processing as per manufacturer’s directions.

When it comes out of the churn the ice cream will be soft. This is the perfect time to stir in any extras you want, then move the ice cream to the freezer for at least 4 hours before serving.

Homemade Chocolate Ice Cream – With Thick Gel!

As promised I made up a wonderful base for homemade churned chocolate ice cream last week. Then I ate it all…well…with a lot of help. My toddler tasted the chocolate base both before and after churning and determined that both were ‘nummy’! So without dragging it out, a wonderful recipe to add to your chocolate ice cream portfolio!

We use Thick Gel in this custard style recipe, so there are no eggs at all and it doesn’t require tempering, just a nice slow heat. The Thick Gel helps to create an ice cream with a really fine crystal and smooth mouth feel and fights off over icing in the freezer as the Thick Gel doesn’t want to let go of the water!

Here you go. Give it a try and tell us what you like with your ice cream! Tomorrow I’ll share the vanilla base…but one good thing at a time.

chocolate ice cream

Homemade Chocolate Ice Cream – With Thick Gel

3/4 cup sugar

3 Tablespoons Thick Gel

1/4 teaspoon salt

2 Tablespoons cocoa powder

1 cup milk

2 ounces semisweet chocolate, chopped

2 cups half and half

1 teaspoon vanilla

In a medium saucepan combine sugar, Thick Gel and salt and mix until well combined. Add milk and stir until smooth. Heat on medium heat, stirring frequently, until thickened. Do not boil. Remove from heat and add chocolate pieces. Stir until completely melted. Add half and half and vanilla. Strain mixture if necessary (it usually isn’t but if you get any scorching or if the sides of your pan are really steep you can get a few little lumps). Remove to a container with a lid and leave in the refrigerator for at least 4 hours. Over night is even better.

Use base according to the manufacturer’s instructions on your churn. I have a one quart churn and this filled it perfectly. Churn until thick and creamy, then remove to freezer to freeze hard. Eat with a big spoon, or serve with Hot Fudge Topping.

National Ice Cream Day

So today is not only National Junk Food Day but also National Ice Cream Day. Personally I find Ice Cream day more appealing so we’re going to focus on that. Now, I lost track of my days and didn’t realize today was an Ice Cream holiday until about 30 minutes ago. So this is going to be a two part post. This part is just going to talk about making ice cream and some recipes we’ve done before. On Friday I’ll post pictures of the ice cream I’m making today as it needs about 10 hours to let all the flavors come together before churning and we’re celebrating Pioneer Day on Friday so it’s the perfect time to share. I know, I can hear you going, 10 hours?!? I don’t want for any food 10 hours. Well, make this an exception because Ice Cream which is allowed time to sit and bring out flavors before churning is phenomenally awesome.

However, for those who want something a little faster I’ll direct your attention to a previous post on this subject using Ultra Gel and a cold ice cream starter to get a beautiful blackberry ice cream.

And here I’ll share another recipe for what is called a no churn ice cream. In this case you don’t need an ice cream machine of any sort, just a good stand mixer, or a whisk if you don’t mind stirring for a while!

ice cream

No Machine Vanilla Ice Cream

1 pint whipping cream

1 Tablespoon Ultra Gel

1 (14oz) can sweetened condensed milk

Scrapings of one vanilla bean or 2 tsp vanilla extract (You can use other flavors as desired)

Whip cream and Ultra Gel until stiff peaks are formed. Fold in condensed milk and vanilla. Don’t be too vigorous with this or you’ll deflate the cream. move to a freezer save container and freeze hard. Serve! It’s amazing how much flavor you get with this version and the Ultra Gel helps to keep the crystal formation very fine so you get a better mouth feel.

Blueberry Upside Down Cake

Today’s recipe is brought to you by trying to get all the goodness I can out of the wonderful blueberries which I know will, too soon, be disappearing from store shelves until spring again. I’ve actually seen versions of this blueberry upside down cake in recipe books and floating around online for sometime and I’ve always wanted to try it. The idea is very similar to a pineapple upside down cake where the fruit and a sugary glaze are put in the bottom of a pan and then covered with batter. The biggest difference is, beside the type of fruit, that the batter here is a thicker more biscuit like batter versus a fluffy cake.

Now I went through about six different recipes for blueberry upside down cake before I settled on what I wanted to make. I ended up taking aspects of each recipe and putting them together and I really love the end result.The cake layer is rich with a golden brown crust and the blueberry layer sweet and tart. I used Ultra Gel in both the filling and the cake and, of course, topped it with Ultra Gel Whipping Cream.

Next time I want to try adding some blackberries with the blueberries as I think the contrast with a tarter fruit would be even better! I also think I can do this with raspberries for a fantastic raspberry lemon cake.

upsidedowncake

Blueberry Upside Down Cake

1/4 cup butter

1 cup dark brown sugar

1/4 cup lemon juice (Or lemonade if you want a lighter lemon flavor)

16 ounces blueberries (fresh or frozen)

1 Tablespoon Ultra Gel

2 1/4 cups flour

3/4 cup sugar

3 teaspoons baking powder

1 teaspoon salt

2 Tablespoons Ultra Gel

1 teaspoon Pumpkin pie spice (Optional but tasty)

2 Tablespoons Water

2 egg

3/4 cups milk

3/4 cup butter, melted

1 tsp vanilla

Preheat oven to 400 degrees. In a 12 inch cast iron skillet melt the butter until completely melted. Remove from heat and stir in brown sugar. Once sugar is well incorporated whisk in juice, spice and 1 Tablespoon Ultra Gel. Smooth sugar layer across the bottom of the pan then cover with berries in a single layer. In a separate bowl combine flour, sugar, baking powder, salt and Ultra Gel. In another bowl wisk together water, egg, milk, melted butter and vanilla. Combine dry and liquid ingredients and stir until just combined.

Pour batter layer over blueberries and bake for 25-35 minutes until cake tests done. Remove and allow to cool for at least 10 minutes. At this point you can invert the whole thing onto a plate for presentation, or scoop it out cobbler style. Be very cautious as cast iron holds heat and will continue to be warm for a while. Serve with whipping cream or ice cream for extra smoothness.

Cornaby’s Open House!

RaspberriesThe Cornaby’s Open House is here!

Join us for our Cornaby’s LLC open house and christening of our new operations and sales location! Come and join a tour of our jam making facility and taste some of our newest spreads!

This new location will be where our fresh raspberries are sold this year and those are just around the corner!

Date: July 9, 2015
Place: 150 East 400 North, Salem, Utah
Time: 10 am – 7 pm