Do y’all remember those Sunday suppers at your grandmother’s when you were growing up? I do. All of my aunts, uncles and cousins packed into the house laughing or possibly squabbling. A table so full that we actually had to eat somewhere other than the dining room. Usually supper ended up becoming a musical chair symphony but the food and family made it all worthwhile. I have to tell you those memories find me often and fill me full of warmth.

Pam Anderson and her family know all about time well spent in the kitchen.  Creating not only their own long-lasting memories full of joy but also some ingenious recipes that have evolved from their lively gatherings. Fortunately Pam, along with her incredible daughters Maggy and Sharon, share some of their culinary creations with us on their blog Three Many Cooks. Pam has also been tempting our taste buds with her sensational cookbooks for some time now. Her latest book Perfect One Dish Dinners (which is her second book to hit the NY Times best sellers list) has now become a weekly resource for my family inspiring some exquisite, yet deceptively easy meals. Especially for some of our Sundays gatherings.

Pam brilliantly planned the recipes ahead of time for you in Perfect One Dish Dinners. She grouped them into meals consisting of an entrée, an appetizer and a desert. She even went so far as to give you helpful alternatives and recommend the perfect beverage to accompany each dinner. The beauty of her new book is that you can also mix and match the recipes as you please.

Just to give you all a little taste of what awaits you in her new book here’s what we had this Sunday. The guys and I spent a wonderful afternoon with my dad, step mom and sister enjoying what is a staple dish here on the coast. We made a Low Country Boil or as Pam calls it, Frogmore Stew. It’s a  spectacular blend of shrimp, kielbasa and vegetables infused with garlic and spices.

We paired it with Pam’s  absolutely delicious salad of Greens with Apples, Dried Cherries and Roasted Pumpkin Seeds. Now you are probably saying to yourselves, “Where are the pumpkin seeds”? Funny story about that. It involves three guys and you’ll just have to wait for it. We replaced the missing pumpkins seeds with pecans, which worked out just as well.

I also made this. Oh yeah, read it and weep y’all.

Better yet look and weep. Can I just say drool buckets! I couldn’t help myself, I’ve a passion for cheesecake.

Here is what you will need to make this beauty straight from Pam herself.

Rum-Raisin Cheesecake with Gingersnap Crust

Serves 12 to 16

3 tablespoons unsalted butter, melted

2 tablespoons plus 1 1/4 cups sugar, divided

24 gingersnaps, preferably Nabisco

2 pounds cream cheese (regular or light Neufchatel), softened

4 large eggs

1/3 cup dark rum

1 cup dark raisins

4 teaspoons all-purpose flour

———————————————————————————————————–

Adjust oven rack to middle position and heat oven to 375 degrees. Bring 1 quart water to a boil for a water bath.

Mix butter and 2 tablespoons sugar until well mixed. Coat a 9 inch springform pan with vegetable-oil cooking spray.

Place a single layer of gingersnaps, flat side down, on pan bottom (there will be spaces between them), and generously brush with butter mixture. Brush flat sides of remaining gingersnaps with remaining butter mixture, and place them, rounded side out and slightly tilted toward the outer edge, around pan sides. Bake until sugar on cookies bubbles, about 7 minutes. Remove from oven and reduce oven temperature to 325 degrees.

Meanwhile beat cream cheese in a large bowl with an electric mixture until fluffy. Gradually add remaining 1 1/4 cups sugar and beat on medium speed until sugar dissolves, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down sides after each addition. Beat in rum, or as Pam and her girls would say…” Perfume the cream cheese”. Toss raisins with flour and stir into batter. Cover exterior of springform pan with a double sheet of heavy-duty foil to ensure that no water can seep in; set in roasting pan. Pour batter into springform pan.

Set roasting pan on oven rack and pour in enough hot water to come about halfway up the side of the springform pan. Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes. Remove pan from oven and let stand in water bath for 30 minutes. Remove springform pan from water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Slice and serve.

Light and creamy with a hint of rum, sweet plump raisins and a crunchy spicy crust. What else can I say but that everyone loved it.

It was so yummy that my surfer was busted by M2 sneaking seconds. “Dad!!”“What?!? I don’t have anything!”

This cheesecake  is just too bloody brilliant for words. Look at all that rum soaked creamy goodness. Now that makes any Sunday mo bettah!

I’m not the only one who has found Pam’s new book, well excuse the pun, perfect. Today you will find quite a few people posting some recipes from Pam’s Perfect One Dish Dinners. I have listed the ones that I know of below, have fun checking them out. I just wanted to say thank you so much to Pam, Maggy and Sharon for passing along the gift of this lovely cook book when I was at their Big Summer Potluck. It has a few spots on the pages now and flour in the crevices but then again it’s loved.

DadCooksDinner.com
RecipeGirl.com
ArtofGlutenFreeBaking.com
KitchenGadgetGirl.com
MyBakingAddiction.com
Wenderly.com
BluebonnetsandBrownies.com
TheSensitivePantry.com
WhatsCookingBlog.com
TwoPeasandTheirPod.com
WhatsGabyCooking.com
Bellalimento.com
SmithBites.com
MyFavoriteEverything.com
FoodForMyFamily.com
SavoringTheThyme.com
Ivoryhut.com
DineAndDish.net
GlutenFreeGirl
Picky-Palate.com
TickledRed
SheWearsManyHats.com
WhatWereEating.com
ThisWeekForDinner.com
SugarCrafter.net
GoodLifeEats.com
LaFujiMama.com
HowTo-Simplify.com
RookieMoms.com
blogs.discovery.com

Love ya,

Tickled Red

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So on really, really, really hot humid days what do you crave? I crave cool lemonade with ice clinking in the glass, swinging in the hammock under the shade of the old oak trees and a bowl of  blackberries with creamy goat cheese to munch on. This recipe embodies all of those flavors.

When I found this recipe for Lemon Goat Cheese Cheesecake with Blackberry Sauce in one of my favorite magazines  Our State, I squealed with delight. Not something I would recommend when you are in the library. The looks you’ll get will turn you back into a prepubescent goof on the spot. But this dessert is worth the chagrin of your fellow book worms.

Our State has a  section called Carolina Kitchen where you can find some tasty, old fashioned southern recipes or some new fangled ones with delicious twists. This cheesecake would be one of those. It is basically a classic lemon cheesecake but with goat cheese added for some extra creaminess and a lovely dash of tart to go along with the lemon zest.

Ya’ll know that cheesecakes hold a special place in my heart and there are a few on here where you can follow along with the basic mixing process of all the ingredients and how to form a crust. I will however walk you through the blackberry sauce tonight. Mmmm…yummy!

Lemon Goat Cheese Cheesecake-From: Our State

For the Crust:

5 ounces graham crackers, crushed

6 tbsp unsalted butter, melted

For the Filling:

16 ounces Philadelphia cream cheese, softened

12 ounces fresh goat cheese (preferably Belle Chevre), softened

1/4 cup Daisy sour cream

1 1/2 cups Domino sugar

grated zest of one lemon

2 tsp of Tones vanilla extract

4 large brown eggs

First: Preheat oven to 350

Process crushed graham crackers in a food processor until finely ground. Add melted butter and pulse until mixture comes together; press into the bottom of a non-stick or pre-coated with cooking spray, 9 in springform pan. Let crust chill in the freezer while preparing the cake.

Place the cream cheese, goat cheese, sour cream and sugar in the bowl of your mixer fitted with the paddle attachment; beat until creamy. Add lemon zest and vanilla extract; beat until combined. Add eggs, one at a time, using  spatula to scrape down the sides of the bowl after each addition; beat until combined. Pour over chilled crust.

Place cake on a baking sheet and bake for about 50-55 minutes. The cake should be set around the edges and wobbly in the center. Remove cake from the oven and let cool completely. Once cool, carefully run a knife around the edge. Let chill in the refrigerator for at least 8 hours.

For the Blackberry Sauce-From: Our State

Approx. 10 ounces fresh blackberries, roughly chopped (I did not chop mine)

1/3 cup sugar

juice of one lemon

First-

Combine the sugar…

Lemon juice and…

Blackberries in a small saucepan set over medium-high heat.

Let cook until a slightly thickened sauce forms, about 10-12 minutes. Transfer to a small bowl and let cool to room temperature; chill.

Oh my! Now all you need to do is cut yourself a nice big creamy slice of lemon goat cheese cheesecake and drizzle some of this decadent blackberry sauce over the top.

Then kick your heels up in that hammock and watch the sky slowly fade from Carolina blue to the dusky hues of violet that usher in the glooming hour and light cool breezes. Purple hued tranquil evening skies that are reflected in this delicious lemony dessert, smothered in sweet blackberry sauce.

I hope that ya’ll enjoy trying this amazing cheesecake that has now become one of my favorites. As always have fun with the recipe. Tweak it, play with it and make it your own.

Love Ya,

Tickled Red

* As I have said before, ya’ll are the only ones who know about this goofy redhead. The products that you find on here happen to be what I keep in my pantry or what I have recently discovered, like Belle Chevre *

Almost every July 4th I am hounded, blackmailed and downright coerced into making this Triple Berry Cheesecake. My surfer LOVES it, especially since he bought me the cook book that the recipe is in. Have I told ya’ll how he takes credit for my cooking skills? Yes indeed, he loves to share that tall tale with everyone. I’ll give him 25% credit for buying me the fab cook book set but that is where I have to draw the line. Well…okay, maybe 45%…I did almost put him in the hospital with my Lemon Chicken one night way back when we first met.

This cheesecake is absolutely perfect for Independence Day. It has our beloved red, white and blue being displayed with an abundance of  fresh, luscious berries coated in preserves and rich decadent cream cheese covered with sweetened sour cream.

I have mentioned this fabulous cook book before and ya’ll know that I adore Williams and Sonoma to no end. As I have said before, I would take up residence in their store if they would allow it but I am not so sure goofy redheads are their cup of tea when it comes to accessorizing their store 🙂 I highly recommend the cook book though if you have a passion for cheesecake’s. It is a perfect choice to get you started.

I did change this recipe up just a bit. Rather than use a standard 9″ spring form pan I went with my 6″ spring form and 4 mini flan pans with removable bottoms. This way I now have a cake ready for this weekends festivities and we were able to have our own little individual treats tonight. I really do hope that you give this a try tomorrow it is worth the extra little effort.

*Now I know that ya’ll are saying to yourselves, “What in the world is up with Red? She used to do step by step photos with all of her recipes!” I promise that those days will be back soon. As of right now I am in the throws of upgrading Tickled Red and have to conserve space for just a wee  bit longer. Thank You for dealing with just a couple of photos for now-XOXO*

Here is what you will need to make…

Triple Berry Cheesecake- by Williams and Sonoma

Prep Work:

Preheat oven to 350

Coat spring form pan with non-stick  baking spray

For the Crust:

2 cups (6 oz) graham cracker crumbs

1.4 cup (2 oz) sugar

1/2 cup (4 oz) unsalted butter, melted & cooled.

To make the crust, in a food processor fitted with the metal blade, combine the crumbs, sugar & melted butter. Process until the crumbs begin to stick together. With your hand press the crumbs firmly onto the bottom and 2 1/4 inches up the sides of a spring form pan 9inches in diameter and 2 1/2 inches deep. Wrap aluminum foil around the outside of the pan. Bake the crust for 10 minutes until set. Remove from the oven and let cool. Leave the oven set at 350.

*I tend to form my crumb crust sides first then the bottom*

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For the Filling:

2lb (4-8 oz pkgs) Philadelphia Cream Cheese

1 cup (8 oz) sugar

2 tablespoons fresh lemon juice

2 teaspoons vanilla extract (essence)

4 large eggs, at room temperature

To make the filling, in a large bowl, combine the cream cheese, sugar, lemon juice and vanilla extract. Using an electric mixer set on medium speed, beat until well blended. Add the eggs one at a time, beating after each addition just until combined. Pour the filling into the cooled crust. Bake until the edges are set but the center still quivers slightly when the pan is shaken, about 1 hour and 10 minutes.

________________________________________________________________

For the Topping:

1 1/2 cups (12 fl oz) sour cream

3 tablespoons sugar

1/3 cup seedless raspberry preserves

1 cup (4 oz) strawberries, stems removed & sliced

1/2 cup (2 oz) raspberries

1/2 cup (2 oz) blueberries

Meanwhile, to make the topping, in a bowl, stir together the sour cream and sugar. When the cheesecake is done, spoon the sour cream mixture over the top. Return the cake to the oven for 5 minutes longer to set. Transfer to a rack to cool. Cover with aluminum foil and refrigerate overnight or for up to 2 days.

The next day run a knife around the pan sides to loosen the cake. In a large, heavy frying pan over medium heat, stir the preserves until melted. Remove from the heat, add all the berries and toss to coat. Mound the berries atop the cake. Refrigerate for 30 minutes or for up to 2 hours and…

Oh yeah! Scrump-deli-ishous!! Look at that cute little goody just waiting to be devoured. Is TICKLED a strong enough word this time or should I say ECSTATIC? I will not tell a lie, there wasn’t a single solitary crumb left on our plates this evening.  I can’t wait to share the larger cheesecake with everyone this weekend.

As always I encourage you to play with the recipes on here, have fun and make them your own 🙂

I am curious though what do you traditionally make for Independence Day?

Xoxo,

Tickled Red

PS: Williams and Sonoma does not know about the goofy redhead living in the south with her surfer and monkeys. They just happen to be one of my many loves.

This morning started out the same as any other. The alarm went off, I rolled out of bed, turned on my auto pilot and woke up the monkeys. My darlin’ made his killer coffee like always, I had half a cup and drove Monkey One to school. All was well…or so I thought. I should have known better. My resident Leprechauns were up to their shenanigans again while I was out.

One of these days I will develop a Leprechaun Radar so help me.

As soon as I got home my darlin’ took off for work. Monkey One was content with building hotels out of Lincoln Logs (he is on spring break right now). It was the perfect time to refill my cup of Joe and pull out my strawberry surprise for some final touches and quick photos. Right about now I should have heard loud fog horns of warning echoing through the house. Screeching sirens, banshee wails, a tingling of hairs on the back of my neck or even a simple Abort…Abort would have sufficed. That way I would have known to call it a day and go back to bed, pull the covers over my head and hide until the end of all days.

First I made my coffee, milk and two sugars please, but milk is not what I poured into it. Oh no, I the brilliant Red, poured Sunny-D into my fabulous cup of Joe…sigh. Downhill it went from there at the speed of a locomotive. No build up, no second or third clues of looming disaster on the horizon. Not with my Leprechauns. At least they don’t drag things out. They catch you swiftly and go straight for the sweet spot. No pun intended but oh so true.

I went to the refrigerator, pulled out my “sweet”, removed it from the pan, cut a slice and discovered this… not a TICKLED moment.

Go ahead and laugh. Get it out of your system even if it is at my expense. I’ll give you a moment or two while I keep sipping my much deserved Shiraz. I know that after seeing the ugh, mess up there, that you can’t help the giggles, gauffs & snorts. What was it Han Solo said to Chewbacca? Oh yeah…” Laugh it up fuzzball…laugh it up”.

Sip… whistle…stretch…sip…tap, tap,tap…

Okay times up.

Don’t worry it’s okay. I laughed a bit myself, cried, giggled and cried some more.  Needless to say you are not getting the recipe tonight for my strawberry cheesecake.

Here is the sad part, I know cheesecake. It’s my “thang” so to speak and that pink thing is not my strawberry cheesecake.  My cheesecake does not go BLUB when it is sliced. It does not resemble a pink gelatinous glop from some science experiment gone awry. At least the shortbread crust turned out okay.

I felt like I was moving in, okay I am just going to say it, pink gooey quicksand for the rest of the day. I was done, I didn’t even have the energy to throw it out. Wallowing in self pity for hours sounded fabulous right then. Who am I kidding that’s not like me at all.

It was a lesson well learned or relearned so to speak. The one that goes, ” If it isn’t broke don’t fix it”. I should know that one by now. I changed my recipe at the last minute. Do not change your recipe with out double checking all of the details first. Lesson learned thank you very much.

I am still blaming it on the Leprechauns though. 

On a good note I am a girl who takes lemons and makes lemonade. Yes, the strawberry cheesecake was soft and gooey but no I was not going to let it get me down. I am too forward thinking and positive for that. The pink goo still tasted fantastic, so waste not want not. Strawberry Cheesecake Mousse with Shortbread Crumble and fresh strawberries on top.

My darlin’ surfer loves it.

I am off now to tuck my tail in shame and stick my head in the sand…just a little.  I still owe you all a recipe, or two or three. No worries I have them all lined up and ready to start working on tomorrow and the next day. A couple sweet and one rich.

Until then…I’ll be making like an ostrich, not to mention I will probably be having nightmares tonight of, ” The Return of the Blob: Indestructible Pink Strawberry Goo… just waiting to swallow you whole! “

Tickled Red

Let me start by saying, as you drool over the yummy pictured above, that I do not have a big sweet tooth.

What? Yeah right Red! You are always talking about making cheesecakes and look at thing up there. Red, you are a big ole Fibber McGee!

I hear you, but really I don’t. I just happen to like making cheesecake, cake, cupcakes anything sweet for friends and family. I am more of a, “Can I do that?” kinda girl with my baking rather than “I need something sweet today, let’s bake”. I like the challenge. When it comes down to a choice between something salty or something sweet, I’ll take a bag of Lay’s Potato Chips over candy any day of the week. Unless it happens to be a Reese’s Peanut Butter Cup. OOOooo…those are my ultimate, sweet tooth, weakness in the candy world.

Jillian would have to arm wrestle me for my Reese’s Cups. Yeah, Yeah, I know…she would beat the pants off of me but then again, I could always go buy some more right? Yep!

How can you not love them. That perfect balance of not too sweet, rich, creamy, chocolaty, peanut butterlicious ( like my new word) perfect bite size from heaven. When I eat them I like to pop the center out, eat the peanut butter first and then the chocolate shell. How do you eat yours? Can you eat just one? I can’t if they are the miniatures. My mom always gives me a bag for my birthday and such. The first place that they go is into the freezer and then I guard them with my life from the monkeys and my surfer. Nah, I only jest. I share my Reese’s Cups…a little 🙂 Do you share yours?

I always make it up to them though. They get this instead, Peanut Butter Cheesecake with Bittersweet Chocolate Glaze.  See, I do love them more than Reese’s Cups. I make this yummy for their enjoyment only and never have any myself. Okay if you believe that than I have some beautiful, water front, swamp land for sale with your name on it.

Just so you know, this darlin’ yummy is on the rich side. If you have any ideas of eating it all on your own think again. This is a one slice at a time dessert. Although if you are looking for something easy that you can make and yet still impress the in-laws or co-workers give it a try.

Peanut Butter Chocolate CheesecakeWilliams & Sonoma tweaked by me

Pre-heat the oven to 350

Crust

1 cup unsalted roasted peanuts

1 cup graham cracker crumbs

1/3 cup firmly packed brown sugar

1/4 cup unsalted butter melted and cooled

In a food processor finely chop the peanuts and graham crackers.

Combine the peanuts, graham cracker crumbs, brown sugar and butter in a bowl. Mix thoroughly until the crumbs begin to stick together.

Spray a 9 inch spring form pan with cooking spray to keep the crumbs from sticking. Press the crumbs onto the bottom and approx. 2 inches up the sides of the spring form pan.

Bake the crust for 10 minutes until set. Remove from the oven and let cool completely.

Filling

1 lb cream cheese, at room temperature

2 cups creamy peanut butter

2 1/2 cups confectioners’ sugar

1 teaspoon vanilla extract

1 cup heavy cream, chilled

In a mixing bowl combine the cream cheese and peanut butter. With the mixer set on medium, beat until well blended.

Beat in the confectioners’ sugar and vanilla (imitation for me this time due to my darlin’ surfer) until thoroughly incorporated.

Now here is the only tricky part. You either need two mixers (yeah right say the readers) or in a separate bowl with clean, dry beaters on medium high speed, beat the cream until stiff peaks are formed.

Beat the whipped cream into the peanut butter mixture until thoroughly combined. Remember to pause and crape down the sides from time to time.

Spoon the filling into the cooled crust and smooth the top.

Cover and refrigerate for at least four hours or overnight before you add the glaze.

Bittersweet Chocolate Glaze

6 tbsp heavy cream

6 tbsp dark corn syrup

8 oz bittersweet chocolate

In a medium sized heavy saucepan over medium heat, combine the cream and corn syrup. Bring to a simmer, then reduce the heat to low.

Add the chocolate and whisk until melted and smooth, about one minute.

Remove from the heat and let stand until lukewarm, about ten minutes. the glaze should be thick but still pourable.

Pour the glaze over the peanut butter cheesecake, recover and refrigerate for at least two hours (or up to three days) before serving.

Then all you need to do is slice a piece, drizzle some caramel over the top and serve it up to your guys. Or… you don’t tell anyone and keep it all for yourself along with the Reese’s Cups.

Shhh… they don’t know what’s hidden in the veggie drawer of the fridge. It’s the perfect spot, the monkeys never go looking for veggies. Uh oh! Wait a minute… Monkey Two does. Hey M2 what are you doing in the fridge? Wait, no…don’t go in there!

I have to run and save my cheesecake. Don’t forget a big glass of milk or a cup of your favorite coffee to go with your slice of decadence. Enjoy!

Peanut butter & chocolate makes me smile! It TICKLES me from my tummy to my toes 🙂

How about you? What is your favorite sweet flavor combo?

Tickled Red