Cheesecake! Oh and Red Velvet Cake...Together

So, we had company for dinner last Saturday night. We have also been looking for an 'excuse' to try to make some French style food. One of the people that came for dinner LOVES cheesecake. I love to bake cheesecake (ok I love to eat it too, but really trying to watch what I eat). Match made in heaven!

So I started looking for some good ideas for a cheesecake to try. I wanted to do something different, something I had never done before. While browsing around on Pinterest, I saw this picture of a Red Velvet Cheesecake. I knew I had to try it!!

Picture from 1-800-Baskets.com

Now, I've made all the components before, but never thought of combining them. Luscious creamy cheesecake, with decadent moist red velvet, plus tangy sweet and smooth cream cheese frosting. YUMMY!

While, I think I could have done better with the Red Velvet part, I LOVE the recipes I use for cheesecake and cream cheese frosting. I'm going to have to experiment and make some more red velvet cake to see what I like the best. I think the best red velvet that I liked was from a local bakery. It was a really heavy, dense cake, almost like cutting through a piece of fudge, than cake, and the flavor was AMAZING! Plus it was so moist, it didn't crumb up much. Sadly that won't work for this cheesecake.

PUBLIC SERVICE ANNOUNCEMENT: I didn't really remember to take pics, so if you're looking for a step by step tutorial, please let me know. I know a few people who would be MORE than happy for me to make another cheesecake :)

So to break it down, we have a few basic parts that need to be made

1. The cheesecake
2. The red velvet cake
3. The red velvet cake crumbs
4. The cream cheese frosting

I've had much success with my cheesecakes before. Everyone who's tried them has loved them (talk about an ego boost). What I love about them is they are nice and dense, without a lot of cheesy flavor, and not too sweet, while not being a heavy cake, like when they are made with flour.

The Cheesecake

So for the cheesecake... I was a little nervous because I've never made a crust-less cheesecake before. I actually normally make a double thick crust and pre-bake it before filling it with the batter and baking again. So I held my breath, made the batter, poured it into my spring form pan, and waited impatiently for it to finish baking, and cooling, and chilling. 

The Red Velvet Cake

For the red velvet cake layer I used the Joy of Cooking cake recipe since it is, at least in my mind, one of the tried-and-true, stand the test of time recipes. It's good, just not what I was looking for. I really wouldn't suggest a box mix for this part, since they tend to turn out light and fluffy, and probably wouldn't support the weight of the cheesecake. You also want to make sure your flavor of cake is going to contrast the flavor of the cheesecake, while at the same time complimenting it. So if you make a Vanilla cheesecake, you're probably going to want a stronger flavor cake, like Red Velvet, or Black Forest. Also consider the type of cheesecake you're making. If it's a really moist cheesecake, then you'll probably want to go for a dryer cake, and vice-verse if the cheesecake is a drier, flour type cake. 

I decided on the thickness I wanted for the red velvet layers, and carefully cut my cakes to size. A good trick for this, is once you decide where you need to cut, find something you can use to measure that height repeatedly, and poke toothpicks into the cake at the height all around the cake, about two inches apart. This way, when you go to cut the cake, you have a guide to follow to help you get a nice even layer. I think it's better than buying one of those flimsy cake leveler things anyway. I go all the way around the cake, keeping the knife if the same spot and turning the cake so that I score a line all the way around, this way I know it's going to match up BEFORE I start slicing my cake apart. I also use a LONG bread knife, so that way it goes most of the way through. Less work. 

The Crumb Coating

In order to make the crumb coating, I needed enough cake to have the inside layers, and enough left to crumble up. I ended up using two cakes, the same diameter as my spring form cheesecake. Since I made the red velvet cakes first, and they were cool by time the cheesecake was in the oven, I was able to sit and crumble the left over cake by hand. I found that I had to cut off the top edge of the cake, because it was a bit too dry to crumble nicely, and shave off the top layer across the dome of the cake because it somehow was too moist. 

Let the crumbling commence! I just sat and crumbled by hand, while listening to some fun music since I wanted my crumbs to be a little less than uniform. If you have little ones, I'm sure they'd love to help. If you want a REALLY fine crumb, then get a mesh strainer, like what you would strain stock through to help catch all the little bits of herbs and stuff so you have clear broth. Rub the cake over this and it will break up into a really fine, uniform crumb. Set the crumbs aside, yes you will probably have a lot, that's a good thing!

The Cream Cheese Frosting

I used the Joy of Cooking cream cheese frosting because it's simple, and I know I like it. Well, I know it's a good base. I normally add some buttermilk to help make it not so overpoweringly sweet. I though about adding coconut flakes, but decided against it since they would add one more layer of texture to an already varied cake. I made a double batch, since I knew I would have plenty of cake crumbs left over.

Assemble the Cake!

This ended up not being as scary as it sounds. The trick I found, was to make sure the cheesecake, and red velvet were nice and cold before handling them. If you have time, leave them in the fridge for a few hours. If not, then pop them in the freezer for about 30 minutes (Assuming both are already cooled to room temp!) or until they are cold enough to handle. 

Un-mold the cheesecake from the spring form pan, and use a long frosting spatula to separate the cake from the bottom of the pan. On your serving plate, or cardboard cake round, place the piece you decided to use as the bottom cake layer, cut side up. With the cheesecake loosened, but still on the bottom of the spring form, position the cheesecake near the cake layer, Flip the cake layer over so the cut side is on the top of the cheesecake, then place the serving plate over the cake layer. 

Carefully, holding all three pieces, flip everything right side up together so the cheesecake is on top of the cake layer, with the bottom of the spring form pan on the top. Now you should be able to carefully pull the pan off the cheesecake. If it sticks, get your long spatula hot with tap water, and carefully slide it between the cheesecake and the pan. If the cheesecake is cold enough the pan bottom should slip right off. If it's too cold (like if you forgot about it in the freezer because one or more of life's little distractions got involved) then just wait a while for it to warm up, or carefully put HOT clean wash cloths on the pan bottom to help it unstick. 

Now simply lay the last cake layer on top, and trim and edges that stick out. I had to trim the cheesecake very slightly all the way around. 

Frosting and Crumb Coating

I made sure the frosting was at room temp before starting.

Put a crumb coat on the cake, and put it in the fridge for at least 30 minutes to set up. If you don't know how to crumb coat, then check out this information from Wilton for a little more info. 

Since I wanted part of the top to be clean and crumb free when all done, I cut a circle of parchment paper, positioned it on the top of the cake, and pressed it in gently. This kept the crumbs off the top of the cake so I could pipe icing on later. I left about a 1/2 inch ring exposed so the crumbs would cover the top just a smidge. Once the parchment was in place, I put a final layer of icing around the cake, making it as even as possible, but I didn't pay much attention to how smooth it was. 

This part is MESSY!!!

Get some more parchment paper, or some newspaper to cover the table, scoop up a handful of your crumbs and press them into the side of the cake. Let whatever doesn't stick drop down, then press in another handful. Scoop up the stuff that fell, and keep going, adding in more crumbs as you go. Make sure to get the top of the cake if you're crumbing that too. 

When you're all done, set aside the remaining crumbs. They make great cake pops later. 

Once you have all the stray crumbs brushed off the parchment on top, carefully and slowly peel the parchment off, and pip on frosting as desired. 

If piping cream cheese frosting, remember it warms up and goes all floppy much much faster than butter cream, so keep your frosting in the fridge, and only put a little bit in your pastry bag at a time. 

So, what do you think? I think I did pretty well for my first time trying this without anything to follow other than a picture. I think next time, I might make a chocolate cake, so it turns out more like an Oreo.

Like I said earlier, let me know if you want a more detailed step-by-step tutorial. 

Tea, Soup, and Catching up

Hi All!

For the new followers YAY! Thanks for joining this crazy ride :)

Anonymous - Your request for honeymoon pics has been heard and being worked on. I have to get the laptop they are saved on up and running so I can pull them off.

So it's been a busy time. I've been working on the spring cleaning that I mentioned in my last blog, and have been moving away from electronic cleaning up of clutter to the more demanding, (sorely needed) task of the physical cleaning.

With a break for Valentines Weekend (I can't believe it's been almost 4 weeks since I posted something! Yikes!) Which was memorable, for good and bad. We started off that Friday night with a dinner out at a local place (not a big chain like Olive Garden), tried some new drinks, tried some new food, got some new sparklies for my Pandora bracelet. Then for the second year in a row we went to All Fired Up! and painted some pottery! I chose a large plate, and Hubby made a second storage bowl for us.

These shots are from before they were glazed and fired. Sadly when my husband went to pick them up, the piece next to his had exploded and embedded chunks of pottery into his incredible piece of art! BOO!!! At least they were kind enough to give us a gift certificate to cover the cost of painting another of the same.

Mine made it through unscathed: My mental image of Yggdrasil (very simplified). 

We also got a really cool version of Monopoly since Hubby loves that game, and has many fond memories of playing with his father. It's a vintage version, in a real wooden box (not fake wood painting to look like wood) with the original colors and playing pieces. Unfortunately, neither of us felt very well that weekend, so playing got put off until last week.

Hubby also "adopted" two Red Pandas for me!! Best Valentines Gift. EVER.

We also made a trip to my favorite tea shop, and was able to introduce a friend to their delicious selection of teas! One of my favorite things to do, is to bake goodies to go with tea, and have friends over. Yes, I still love having tea parties, I never out grew that, my friends are just a wee bit different now. They actually CAN drink the tea :-) I find that the most enjoyable times spent catching up with old friends, are generally over a glass of a good drink.

Spring Cleaning

I figured the best place to start is the room we use most. Those that know us, know we LOVE to cook and bake. Of course it also helped that we were in the process of moving the washing machine and dryer out of the kitchen to be put in a newly created laundry room.

I can't find what I did with the old pictures of the kitchen, but with everything in the kitchen, you really couldn't fit more than one person in there very well unless they are REALLY skinny, like supermodel skinny. We love to cook, we love to eat...we are not those people!

Any way, since we had someone out to run new drain, water line, and gas line for the dryer I used that opportunity to really get to cleaning in the kitchen. I started off with my favorite cleaner, Murphy's Oil Soap. It pulls the grime from fingers, cooking, whatever, off quickly and easily. So, here's my list of what get's cleaned when Spring Cleaning in the kitchen comes around.

• Wipe off cupboard doors and handles, inside and out
• Remove all contents from cupboard, wipe off shelves
• Wash all dishes removed from cupboards, wipe off containers and check contents, especially herbs and spices. Toss any that have lost what it means to be flavorful
• Repeat  above three steps with drawers
• EVERYTHING on the counter tops are cleaned, and moved so the counter itself gets scrubbed down
• Scrub the stove, including the front of the oven, and inside. Soak the grates and scrub them clean. It's amazing how dirty they get. 
• Remove all magnets, pictures, papers etc from the fridge, and scrub it down too. For this I like Windex, or rubbing alcohol. Don't forget the top (like I did and just realized it!)
• Move the movables, like the stove and fridge, so you can clean under and behind them.
• Scrub down the walls and base boards, paying special attention to messy areas like the stove, and by the trash can. 
• Finally, time to scrub down the floor
• When dry, put everything back!

The floor after moving the stove...YUCK!

This is where the stove was, and that counter was turned 90 degrees to make an L with the stove .
That left just enough room for the fridge door to open

The stove has now been moved to where the dryer was

See how shiny my floor got after scrubbing over it with  Murphy's Oil Soap?! It Sparkles!!

Then we pulled the washer out....Yes, that really is all the counter space we have.

Grimy Nasty stove front

Even more hideous behind the knobs

Again, Murphy's Oil Soap to the rescue! Amazing Difference!

Finally, all done, everything scrubbed. We will some day be putting a dishwasher in that empty spot, and expanding the countertop all the way to the wall!!!

So, now that I have this wonderfully opened up kitchen, and actually have to take more than half a step to get to anything, and it's all nice and clean....TIME TO COOK!!!

I'd been craving some stuffed cabbage, but didn't want to take the time to make all those little yummy rolls of goodness. So I made soup. It was a hit! 

What I did:

1 medium - large onion, diced

Celery - enough that when diced is equal to the same amount of onion ( I think I used 4 stalks)

Carrot - roughly half as much as you have of onion, so I used 2 large carrots

1 stick butter

1 lb ground beef

1 lb ground sausage (I used plain not spicy or sage)

One head cabbage, diced into bite sized pieces

1 packet Lipton soup (I used the lot of a noodle chicken noodle)

1 large can diced tomatoes

about a gallon of water (that's about 16 cups, or 128 oz)

Beef bouillon to make the water into broth (although next time I might just buy broth)

Salt, garlic, oregano, basil, and sugar (to counter the sour from the tomatoes) to taste

The onion, celery, and carrot mixture is called Mirepoix, and is the BEST start to any soup. 

I started off by sauteing the mirepoix with the stick of butter in my stock pot, until the onion were soft, but not translucent. While this was going, I browned and drained the beef and sausage, then added to the stock pot, along with water, and bouillon until I had a good flavor. Then I dumped in the cabbage, soup packet, and tomatoes, and let everything simmer for about an hour so the cabbage was tender. 

I wasn't too happy with the flavor at this point, so I added in a few generous pinches of coarse salt, as well as a generous sprinkle of granulated garlic. Let it simmer more, and it was getting there but not quite. 

So when tasting, I try to keep in mind that the flavors need to balance. If it's too salty, I need to a little sour or sweet. If it's too sour, I need to add a little bitter or sweet, if it's too sweet, then add sour or salty. See how that works? In this case, the tomatoes had made it a bit too sour for my tastes, so I sprinkled in a little sugar. That really helped mellow out the tomato, but it was still there. After added some oregano, and basil, (which adds a little bitter along with their own distinct flavors), and letting it simmer for a while, it was spot on! Served over some freshly cooked rice and YUM!

Remodeling

Now...those big appliances that got moved out of the kitchen....they got switched around to our hall closet, turned laundry room. We are still working on finishing up the walls in that area, but over the weekend, we were able to build a raised floor to set the machines on, and I LOVE how it looks! I was just a tad bit too busy helping hubby build the frame, and then attaching the boards to the frame to remember to stop and take pictures! 

Had to grab a shot before the washer went in.

Well, that's most of what's happened in the past month. Thanks for sticking with my during my long breaks! Hope to try experimenting with more cooking this week, and get a few more recipes up. Take care all!