Thursday, February 9, 2012
A Cheesecake Cookie from my past
When I saw that Abby Dodge's #Baketogether was cheesecake I flashed on a recipe and a story from my past. Eon's ago in another life, I had a sister-in-law that was a chef. She could make something out of nothing. She awed me with the way that she grew all her own food. She created things that my kids would come home after a visit and tell me about. Back when Annie was little she came home and begged for Sorrel.
When I was dating her brother (Mr X-husband) she made us cookies that I never forgot. So what did I do? When Annie went to visit her years later I asked her to get the recipe for me. When Annie has a mission she doesn't quit until it is accomplished. That is my girl! The recipe is written in Annie's writing and I treasure it.
This recipe actually is a healthy one. Little sugar considering it is a cheesecake. I used toasted sesame seeds in the crust but you can also use walnuts.
The filling uses honey instead of white sugar. Did I tell you that this is my very favorite honey EVER. I am a honey connoisseur. Shut up I am SO.
So cheesecake pictures are boring when they have no fruit on it. Let me restate that... MY cheesecake pictures are boring. I need a favor from all of you.
This is the picture that I took of the cheesecake cookie. Just my everyday plate and a picture of an ole cheesecake cookie. Then I had second thoughts and had a convo with myself
Janis: The damn white plate is good enough.
Myself: Come on Lard ass, beautify it a little bit.
Janis: Don't call me Lard ass.
Myself: Just put the damn thing on a pretty plate already...
This is after I put it on a pretty plate but still my substandard photography. Which one do you like better? You can say neither. I can take it.
Why am I showing you a picture of brussel sprouts in my Cheesecake cookie post? Well you see I am not good at keeping things until later to post about. Once they happen I have to tell you right away. I am so not OCD!
These Brussel sprouts were really good. All it is is olive oil (2 Tbl) with Fish sauce (1 Tbl). Squish the brussel sprouts around in it and saute until brown and crispy in spots
Oh, and this is the shiken that I made. I took the Peruvian Chicken buttermilk soak and used that. Then I took the Chourmoula recipe from Paula Wolfert's new book "The Food of Morocco" and rubbed it all over the chicken.
Good dinner. I used a regular plate to show you. Maybe I should have used a fancy one...
Cheesecake Cookies (2" squares)
1/3 C butter
1/3 C brown sugar
1 C whole wheat flour
1/2 C chopped walnuts or toasted sesame seeds
1/4 C honey
8 oz cream cheese
1 Tbl milk
1 Tbl lemon juice
Grated peel of 1 lemon
1/2 tsp vanilla extract
1/2 tsp nutmeg
1. Blend together with a pastry cutter to make crumbly texture: whole wheat flour, brown sugar, and butter. Mix in chopped nuts. Reserve 1/2 C of nuts for top.
2. Press remainder into an oiled 8" square pan and bake at 350 degrees for 12-15 minutes.
3. Soften cream cheese with mixing spoon. Blend in honey. Blend in remaining ingredients and beat well.
4. Spread over crust and sprinkle with reserved crust. Bake at 350 degrees for 25 minutes.