growing up, you could always count on my grandma to bake something yummy.  for birthdays it was chocolate cake.  for family dinners it was fresh chocolate chip cookies.  and during long summers at camp, a box of sugar-coated short bread was sure to be smuggled in.  but my very favorite of grandmas goodies were her famous mini-cheesecakes.  these chesecakes only came out for the most special of occasions (i think my first experience was at my aunt linda’s baby shower where i ate way more than my fair share) because they were especially time-consuming and at some point, after one significantly large production, she declared herself done – never to be made again.

when i got married a group of my mom’s friends threw me a recipe shower and included in my cookbook was my grandma’s secret mini-cheesecake recipe (she also gifted me the mini cupcake tins necessary to make the 8 dozen!!! cakes the recipe produces – so thoughtful).  they’d always been on my list of things to make one day but the opportunity had never real come up.  until this year.  back in may we hosted a shabbat dinner right around the holiday of shavuot (a holiday note worthy only for its celebration of the receiving of the ten commandments, but also dairy consumption).  so i got to work…and let me tell you, that woman was not joking around.

RECIPE NIGHT: BITE-SIZE CHEESECAKES

important to note – while the recipe appears simple it is time and labor intensive.  and the cakes must chill in the refrigerator for several hours before you add the topping.  this is part of my grandmother’s original recipe but it’s hidden down in the middle (not so helpful).  i’ve got a lot to say about my grandmother’s recipes – what she shares, what she doesn’t, what she leaves out…on purpose?, but i’ll leave that for another time.

yield: 8 dozen – you best be planning for a BIG party

ingredients:

for the crust:
2 1/2 cups graham cracker crumbs
1/2 cups sugar
2/3 cups melted better (about 1 1/2 sticks)

filling:
3 – 8oz pkgs cream cheese, softened
1 1/2 cups sugar
4 eggs
4 tsp vanilla
2 1/2 tsp lemon juice

topping:
1 pt sour cream
1 tsp vanilla
1/3 sugar

start off by mixing together the crust ingredients.  let’s just say i’m not sure if anything smells better than hot butter, graham crackers and sugar.  i could have stopped here and devoured the entire bowl.

next, line the pans with the mixture, about 1/8″ thick…whatever that means.  this part is messy.  and takes forever.  8 dozen mini cupcakes is a lot.  and if you don’t have 8 cupcake tins then you’ve got to do it in rounds.  and rounds requires days because before you put the final topping on the cakes need to chill for several hours.  do i sound bitter?  i’m not.  i just strongly suggest doing this process the day before you clean your kitchen – not the day after.  and you should probably get a dog to clean up the crumbs – because there are going to be lots.

confession – i only made 4 dozen.  i made my crust a little thick and i got totally overwhelmed and just didn’t have time to start fresh.  and believe me, 4 dozen was enough.  so i had thick-ish crusted cupcakes.  they were still delicious.

it’s time to make the filling.  beat cream cheese until soft, then add in sugar, eggs, vanilla and lemon and continue to mix until creamy.  i strongly suggest that you risk salmonella err whatever and stick your finger in and have a taste.  OMG.  worth the production.

fill each cup with a small spoon-full of the filling.  no doubt, over filled mine.  before you put them in the oven i think they should be slightly below the brim – not already brimming over.  but as i noted above, my cups were slightly thicker than recommended and so it get any cheesey-goodness in, i had to take drastic measures.  it worked out fine – but i’d do it differently next time.  anyway, shove those suckers in the oven and bake for 10 minutes.  they’ll probably rise a bit, but should fall once out of the heat.  they should be firm, not jiggly, to the touch.  let cool.

i bet you thought you were done – ha!  time to get going on that topping.  mix ingredients together and spread over the cooled cheesecakes.  then return the cakes to the oven for an additional 5 minutes – so the topping sets.  then find room for 4 8 dozen cheesecakes in your fridge – OVERNIGHT.

now comes the hardest part of all, getting those suckers out of the pan.  the original recipe suggested using a sharp knife.  below see the initial results:

sure they tasted delicious (there were plenty of halves to sample!) but no way could i serve that mess.  but then a vision flashed in front of my eyes of my grandma, standing at her kitchen counter in front of mini-cheesecakes and a glass of boiling water (thanks for including that tip – grandma!).  so i got my water and an even sharper knife.  before each go round i dipped my knife in the hot water, and ended up with a much better result:

the cakes were a huge hit – tasted just as good as i remembered them although, again in honesty, i could only get half way through one, my tummy just isn’t what it used to be, those buggers are rich!  i can’t imagine going to that effort again anytime soon, but i’m glad i made the attempt.  for those of you out there with a bit more time, and a heck of a lot more patience – you won’t be disappointed!

when thinking about the new year i made a vow to start sharing favorite recipes in this space again, but it has taken me a while to come up with a starting place.  since we started eating mostly paleo, we’ve tried a ton of new recipes (remember, i’m cooking 3 meals a day – yep, i sorta think i’m wonder woman too) and they have been great.  for example – last night i made lemon/lime carnitas in lettuce wraps – drool.  but i’ve been sticking pretty close to published recipes and haven’t really had the guts to throw my on spin on things.  until now.

i knew as soon as i read about these muffins over on the freckled italian, i’d be baking them up this weekend.  they did not disappoint, plus i had the cutest sous chef on this side of the mississippi.  due to a wonky pantry and my own inability to just follow directions, i’ve taken liberties and changed things up just a bit – it’s just my natural way:

RECIPE NIGHT: CHOCOLATE CHIP AND BERRY PALEO MUFFINS

ingredients:
(made 12 serious muffins)

6 eggs
4 tablespoons of coconut oil
1/2 cup of raw honey
1 cup coconut flour
1/2 cup of almond milk (original recipe calls for coconut milk)
1/2 teaspoon baking powder
1/4 teaspoon of vanilla (i like to add vanilla to my baked goods)
half container of raspberries
4 strawberries
1/2 cup of dark chocolate chips

when i told EBN i was getting her a step-stool, she marched into the bathroom and retrieved this.  i had something different (and higher) in mind but she was a toddler determined and i didn’t want to dissuade her.  so we made this work.  and don’t you always bake in just your dino undies?

pre-heat oven to 350 degrees

we started things off by lining up our ingredients.  after measuring off the coconut oil put it in the microwave to melt.  once melted, beat the eggs into the oil.  this will keep it from re-solidifying.

while i was in charge of cracking the eggs, EBN counted them, and kept track of where we were in the process.  she also put each of the egg-shells in the compost #hippiechild.

chop (i use this term loosely) the strawberries and raspberries and add them along with all the other ingredients to the bowl.  then get to mixing.

she’s got a lot of strength for a very little girl.

grease or line the cupcake pan and spoon in the mixture.  EBN then “bammed” each muffin – an essential part of the process.  i was super impressed by how easily these slipped out of the tin once they were done baking.

pop these suckers in the oven and let them bake for about 25 minutes.  at the half way point take them out and sprinkle a couple extra chocolate chips on top – hey, they are paleo, you gotta get your kicks somewhere.

fresh out of the oven and totally delicious.  so good that i plan to serve them to my dad (no one is a bigger critic, especially when it comes to baked goods) when he and my mom are in town later this week.  after enjoying just a taste last night, we put them in the toaster oven and each had a warm one for breakfast this morning.  already dreaming about another one with a cup of hot tea, for a post dinner treat!

there’s a tradition in my family that dates back further than i can remember most likely because it started way before i was a glimmer of an idea.  whenever we go on a vacation, at our very last meal, we create a “best of” list.  best hotel, best activity, best sight seeing, best meal…you get the idea.  it’s a tradition that ABN and i have continued as we’ve gone off on various adventures.  i’m responsible for coming up with the categories.  we then sit apart and fill in the blanks individually and then over our last dinner we compare answers.  it’s a fun way to appreciate all that we have experienced and to review the time that was (in both of our cases, before we forget).

so i thought i’d put into practice a little “best of” over here at freckles in the fog.  it’s been a banner year – full of food, books, crochet, ridiculous toddler antics and so much more.  and so, without further ado

THE BEST OF 2012 – according to LBN:

movie seen in a movie theater: i think i saw 4 movies total (which is probably more than i saw in 2011 – here’s to conintuing the momentum in 2013!) and they were all winners.  but my favorite, without a doubt was MOONRISE KINGDOM.  it helps that i had zero expectation, that i saw it in great company (ABN), that we had a fab babysitter at home to watch EBN (DBN) and that the soundtrack was basically as good as the dialogue as good as the costumes as good as the quirk.

best netflix: we don’t do movies at home because i always fall asleep (fatal flaw) but we love to catch up on all the tv shows that everyone else is constantly talking about that we are late in the game to get to.  best of the best, without a doubt, FRIDAY NIGHT LIGHTS.  we started the series way back in january, finished it in june and there still isn’t a day that goes by that i don’t think about how great that show is.  so great.  i think one of the  reasons i watch parenthood now (another great show) is because basically nothing makes me happier than a FNL guest-star.  i just think it’s cruel that LUKE and VINCE couldn’t have appeared in the same season.  we’re watching THE WIRE now and when VINCE was killed off at the end of season 1…well, it was just too much.

best book: the one goal i set for myself in 2012 was to read more.  fine.  then i went ahead and i set the completely ridiculous goal of reading 35 books.  what the what?  with people, vanity fair and the new yorker as well as, you know, raising a toddler, i quickly realized there was no way that was going to happen.  according to my GOODREADS account, i read 16 books which i am going to take as acceptable.  for 2013 i’ll aim for 20.  looking back over the list there were a number of real winners.  i’m not sure if it was my favorite (i had a run of really good fiction in the first quarter of the year) but AGE OF MIRACLES seems to have had the most lasting impact.  i would give a very strong recommendation for sure.

best get-a-way: BIG SUR

best date night: i can only narrow it down as far as two, one LOCAL one IN THE DESERT

biggest adventure: DUH

best holiday: in the last year it’s become pretty clear that we do holidays pretty big in this house.  from decorations to special menus there is a lot of attention paid to detail and it’s been fun to have EBN fully participate.  whether we’re talking about our weekly lighting of shabbat candles or banging her tamborine at the passover seder, she’s an essential player.  speaking of passover, that shindig holds the top spot.

best recipe night: there were so many good ones.  i realize now that i haven’t updated since we started paleo which is a shame because so many of the recipes have been so delicious – i’ll be sure to get on that in the new year.  but our meal from our backyard was a true highlight for sure.

best place to work: PROGRESSIVE GROUNDS

best discovery: without a doubt, WOODY’S in palm springs.

we just sort of happened upon this hamburger joint (it’s literally the front of an old grey hound station) that has live music every night.  we went twice during our very short trip – the first night we heard jazz and the second time rockabilly.  we can’t wait to go back.  palm springs feels really far away.

best home improvement: my photo wall.

best crochet project: i really love the chunky circle scarves i’ve made.  gotta get on one for myself.

best mama moment: it’s impossible to pick one.  but enjoying FREE TO BE with EBN has been a really really good one.

best family adventure: packing up and heading to sacramento for father’s day was a true highlight of the year.  from the time in the pool to the train museum to the hours spent at barnes and noble it was the perfect little get away.  i think we need to make this an annual event (but maybe we’ll go for mother’s day in hopes that it won’t be 98 degrees!)

 best EBN face: STINK

and finally…

best video of 2012: 

it’s been a truly spectacular year.  thanks for sticking around, seeing us through and taking the ride!

wishing you and yours a very happy, healthy and peaceful 2013

xo,

LBN, ABN and little miss EBN

we’re experiencing a bit of a heatwave here in pacifica – and it’s all kinds of awesome.  it won’t last long so we’re milking it for all that it’s worth – spending afternoons out in the backyard playing at the water table, wearing tank tops and skirts (for me ) and rompers (for the wee one).  i’m also trying to use the very last of our garden vegetables (we’ll still have lemons and limes…and next year, avocados?) so last night, i decided to cook a light and bright meal – on the stove top.  i couldn’t believe how quickly the sweet potatoes cooked up when diced and then sauteed.

RECIPE NIGHT: QUINOA WITH MUSHROOMS, KALE AND SWEET POTATOES

ingredients:

• 1 cup quinoa
• 2 tablespoons olive oil
• 2 small sweet potatoes, peeled and cut into 3/4-inch pieces
• 2 handfuls of mushrooms, quartered
• 2 or 3 or 6 garlic cloves, sliced
• 1 large buch of kale, stems discarded and leaves torn into 2-inch pieces
• 3/4 cup white, dry cooking wine
• kosher salt and pepper
• 1/4 cup grated parm

cook your quinoa as directed on the package – or if you are like me, throw it in the rice cooker.  i know – i’m a genius.  it cooks up super fast (on the quick rice setting, no less).  your proportions will be just like if you were making rice – water to quinoa 2:1.  if i happen to have an open carton of chicken stock (or veggie) i like to substitute one cup of water for a cup of stock – just for a bit of added flavor.

while your quinoa is cooking, peel and cut the sweet potatoes.  it’s important to get them on the stove top first, just for a couple of extra minutes of cook time, before adding the mushrooms and garlic.

once the potatoes are nice and hot add in the mushrooms and garlic.  i like to keep the heat semi- low to keep the potatoes from sticking to the pan.  cook for about 7 minutes before adding in the kale.

next add the kale and the wine.  i happened to have masala wine in my refridgerator and it added a really nice flavor.  as my kale might have been a bit past it’s prime the center vein was a bit – tough.  i should have ripped the leaves off or cooked the kale longer.  next time.  season with salt and pepper.

finally, spoon a big serving of quinoa into your bowl, add the the veggie mixture and sprinkle with parm.  the perfect end of summer/start of fall meal.  can’t wait to enjoy the leftovers for lunch.

no jewish holiday is complete without kugel.  sweet or savory, made with noodles or potatoes, if there’s no kugel there’s basically no reason to celebrate.  there are always big choices to make when considering how you will prepare a kugel.  with nuts or without. sour cream or cream cheese.  graham cracker, breadcrumb or cornflake topping.  raisins – golden or brown or, gasp, none at all. every year, every holiday, i find myself asking these same questions.

but i stumbled upon a new recipe to try for this new year – just a bit of a twist on the traditional with room to make it my own.  for my foundation i used the NEW YORK TIMES JEWISH COOKBOOK‘s noodle souffle kugel – which called for way fewer eggs than recipes i had used in the past, and separated eggs at that.  and then to make it my own i added cornflakes and raisins.

RECIPE NIGHT: KUGEL REMASTERED

ingredients:

• 3 eggs, separated
• 1/2 cup melted butter
• 2 Tablespoons sugar
• 1 pound creamed cottage cheese
• 8 oz egg noodles, cooked and drained
• 1/2 cup corn flakes
• 2 handfuls of golden raisins

in a large mixing bowl, beat the egg yolks until light.  add in the melted butter and sugar and beat until everything is nice and mixed together.  next, stir in the cottage cheese and sour cream.

beat those egg whites until they are stiff.  whenever i’m working with egg whites i find myself thinking, this is never going to come together, they look the same as they did 2 minutes ago, nothing is happening, i give up.  and then just as i go to turn off my mixer, all of a sudden i’ve got peaks!  EUREKA!

add the egg whites to your noodle, cheesy, buttery mixture, as well as two heaping handfuls of raisins.  if you enjoy other goodies in your kugel – like toasted nuts – go.to.town.

transfer that yummy mixture of goodness, sweetness and jewish love into a greased casserole dish.  i added cornflakes on top, for a nice crust, but that’s just personal preference.  again, do as do you, or as your tradition dictates.  that cook that sucker for 45 minutes.

due to the separated eggs, this kugel came out much less dense than other recipes i had tried in the past.  it was still sweet, which is what i was looking for, but instead of feeling full after an initial helping, we all opted for seconds.

cold or hot, serve immediately or enjoy leftovers day after day after day – there’s nothing quite like a noodle kugel.

amen.

we had friends over for shabbat dinner on friday night and started talking abou 1-pot meals.  i love one pot meals.  the less there is to clean up, the happier this mama is.  it’s for sure one of the reasons i’m such a big fan of the SLOW COOKER, and also why i stay clear of slow-cooker recipes that require the meat to be seared first – sorta defeats the purpose – can i get an amen?

anyway, my friend mentioned a new recipe she planned to try this week and i decided to jump on board.

RECIPE NIGHT: PASTA NICOISE

• 3 large eggs, shells washed
• Salt and pepper
• olive oil
• 1/2 pound short, twisted pasta, i used a whole wheat fusilli
• 3/4 pound small red potatoes, thinly sliced
• 1/2 pound green beans, trimmed and halved crosswise
• 2 cans tuna packed in water
• 2 large tomatoes, diced
• 1/3 cup pitted nicoise olives
• 2 tablespoons red-wine vinegar

here’s how the 1-pot action works.  first place your clean eggs in a pot of water and bring to boil, then lower the heat to a simmer.  let the eggs cook for another 6 minutes and then remove and place them in cool water so they quit cooking. (side note: i always over boil my eggs.  i didn’t really know that was a thing until recently, when i started only simmering them for a short while.  such a difference.  apparently the yoke should be super yellow, not yellowish-grey.  not only do the taste better but they are way more appetizing.  learn something new everyday).

salt the water and bring it back up to a boil.  once the water is a’rolling add the pasta and the sliced potatoes.  cook for 3 minutes less than your package of pasta recommends and then add the green beans and cook for the final 3 minutes.  drain your pasta/potato/green bean mixture, but save a bit of the pasta water for later – you might want to use it for your dressing.

add tuna, tomatos, olives and a generous drizzle of oil to the pasta and mix.  remove the shells from your perfectly hard boiled eggs and slice ‘em up and add them too.  add vinegar and salt and pepper and then access.  if the pasta is looking a bit dry you can add that reserved full of flavor pasta water.

this dish works great hot, cold or somewhere in between.  truth: it was sorta a strange main course for dinner – it felt a lot like fancy pasta salad.  i’ll make it again for sure but i’m thinking next time it will be for a picnic or a potluck.  enjoy!