creamy – Cooking Therapy

BAKLAVA CHEESECAKE

31 Dec 2021Leave a comment

As you are more than aware from my posts on this website, I love cheesecake. My inspiration for this one came from growing up in Greece and my mom making deliciously crispy baklava. The addition of pomegranate seeds add a burst of refreshing tartness to the sweet baklava. Try yours today!

Prep Time: 30 Minutes

Cook Time: 1 Hour 30 Minutes

Rest/cooling Time: 4 Hours

Ingredients:

4 packages of cream cheese at room temperature

2 cups of sugar

5 eggs at room temperature

¾ cups of sour cream at room temperature

¼ cup of heavy cream at room temperature

1 ½ tablespoons of vanilla extract

1 stick of butter, melted

1 cup of pecans

1 cup of hazelnuts

1 cup of pistachios

2 teaspoons cinnamon

1 teaspoon salt

14-16 sheets of phyllo dough

Pomegranate seeds for garnishing

Instructions:

For the crust:

Using a brush, spread some butter across the bottom of a springform pan
Fold 1 sheet of phyllo dough in the pan, pressing phyllo onto bottom and up sides of pan; brush with butter. Layer with remaining phyllo sheets, brushing each layer and rotating sheets slightly. It should begin like a crown forming around the pan. Trim the excess phyllo pointing up and out

In a food processor, blend the nuts and butter, until they form a moldable mixture
Pour the mixture in the pan, and using your hand spread it evenly across the phyllo dough, patting it down and pressing it against the sides of the pan very carefully not to rip the dough. Press the raised mixture around the side of pan so you can mold a “crust wall.” Let the crust sit in the fridge until the filling is ready

Preheat the oven to 325 degrees.

For the filling:

Add the cream cheese and the sugar into a mixer and blend until a smooth mixture forms
Add the vanilla and mix again
Using a slow setting of the mixer, add the eggs one by one into the cream cheese mixture and blend
Add the sour cream and heavy cream and mix
Pour the mixture into the crust

For the baking/serving:

We are going to do a water bath while baking
Cover the springform pan in aluminum foil so water does not enter it. DO NOT cover the top of the cheesecake. Simply cover the sides slightly so that there is no water leaking in, about halfway up the pan.
In a roasting pan add 1 inch of hot water or until the water comes up halfway up the side of the springform pan
Add the covered springform pan into the roasting pan carefully.
Place the pans in the oven and bake until the cheesecake is in the center but still has a slight jiggle when moved. About an hour and fifteen to an hour and a half
Let the cheesecake cool and rest for 3 hours
While it’s cooling, make the topping. Chop ½ cup of each of the nuts into a coarser mixture. Toast the nuts for 30 secs in a pan and shut off heat

In a small pot, add ½ cup sugar and 1 cup and water, 1 stick of cinnamon and a few dried rose petals. Bring to a high heat so the sugar dissolves and the water thickens. If the water is too thin, add more sugar. If the syrup is too thick, slowly add more water. You want a light thick consistency so the nuts are coated.

Pour over the nuts, making sure the cinnamon stick and rose buds do not pour over. Mix. Let the topping cool and pour it over the cheesecake
Place in the fridge for 1 hour
Top with the pomegranate seeds
Serve and enjoy!

CHICKEN AND CHICKPEA CURRY

10 Jan 202111 Jan 2021Leave a comment

As the weather gets colder, I focus on heartier, spicier food. For this recipe, I was craving to make a curry and, because I was hungry, wanted something that would make me full. I decided to use chicken and chickpeas, incorporating both Indian spices and Thai heat in making this curry. The result was a delightful combination of heat and flavor, with a peanut aftertaste. Definitely a filling and satisfying meal! Try yours today.

Prep Time: 15 minutes

Cook Time: 45 minutes to an hour

Serves: 4

Ingredients:

1 ½ pounds of chicken, diced into cubes

1 ¼ cups basmati rice or long-grain brown rice, rinsed

2 tablespoons olive oil

1 small white onion, chopped (about 1 cup)

4 cloves garlic, minced

1 red bell pepper, sliced into thin 2-inch long strips

1 large tomato, diced

1 can, 15oz, of coconut milk

½ cup of heavy cream

1 can of chickpeas, rinsed

2 tablespoons of smooth peanut butter

2 teaspoons of Thai red curry paste

1 tablespoon of red chili paste

2 teaspoons rice vinegar

1 tablespoon of kosher salt

2 teaspoons of freshly ground black pepper

2 teaspoons of red chili flakes

2 teaspoons of toasted ground garlic powder

2 teaspoons of curry powder

1 teaspoon paprika

1 teaspoon ginger

1 teaspoon coriander

1 teaspoon turmeric

1 teaspoon mustard powder

½ teaspoon cumin

Chopped cilantro for garnish

Instructions:

Cook the rice in a medium pot
In a large Dutch oven or heavy bottom pan, add the olive oil and the red chili flakes and toast the chili flakes over a medium heat for about 45 seconds
Add the chicken and cook it slightly until the pink fades. Then add the garlic and onions and cook until they soften
Add the rest of the spices and cook for about 30 seconds to 1 minute, until the flavors immerse and it becomes aromatic; then add the red peppers and tomatoes and cook until they soften

Add the coconut milk and heavy cream and stir. Raise the heat slightly so it comes to a boil
While it is boiling, add the peanut butter, the Thai red curry paste, red chili paste, and the rice vinegar and stir again. Add the chickpeas and stir once more. Stir often

Cook until the sauce thickens and reduces. Depending on how thick or thin you prefer the sauce, cooking takes from 45 minutes to an hour

Once it is done, plate the rice and serve the curry with it. Garnish with the cilantro

Enjoy!

COQUITO

20 Dec 202020 Dec 2020Leave a comment

Usually for the holidays, I end up making eggnog with bourbon. I have always wanted to make coquito, especially since I am a big fan of coconut. Although I am not the biggest fan of rum other than in baking, I really enjoyed this drink as it goes down quite smoothly. The cinnamon and the spiced rum do a well job of keeping you warm. I especially liked how simple it was to make and it did not contain any eggs, not making it as fattier as it already is. The vegan version is as simple and makes this drink completely dairy free. Try yours today!

Prep time: 5 Minutes

Wait time: 1- and one-half hours

Ingredients:

1 can cream of coconut (if it has separated when you open the can, just mix it quickly by stirring)

1 can of coconut milk (if it has separated when you open the can, just mix it quickly by stirring)

1/3 can of sweetened condensed milk

1 can of evaporated milk

2 capfuls of vanilla

1 tablespoon of cinnamon

1 teaspoon of nutmeg

2 cups of spiced rum

*For a vegan version, replace the condensed milk and the evaporated milk with their coconut-based counterparts. This makes it completely dairy free*

Instructions:

Heat a small frying pan over a medium-high flame. Toast the cinnamon and nutmeg for 30-seconds to 1-minute until fragrant. You do not want to cook the spices, simply toast them
Add all the ingredients in a blender. Sprinkle the cinnamon and nutmeg little by little to reach your desired taste. I used the whole mixture, but that is because I like it with some heat. Slowly add the rum ½ a cup at a time beginning with a cup. If you want it stronger, you can add more than the two cups. If you want it weaker, you can leave it to 1 cup or ½ cup. Blend them at a high speed
Transfer into a container and refrigerate
Serve chilled and use a cinnamon stick or sprinkle a bit of cinnamon and coconut flakes at the top to garnish
Enjoy

PUMPKIN SPICE RICE PUDDING

22 Oct 2020Leave a comment

Rice is a universal crop, and can be found in many recipes around the globe. I love eating rice as much as I can fit on my plate, but it is often seen as a side to a savory meal rather than a main course. Rice pudding, however, changes all that. It makes rice the star of the course. It’s a sweet, creamy blend of soft rice that packs an amazing amount of flavor. Top and blend some cinnamon in it and it’s out of this world. For this recipe I wanted to use the seasonal flavor of pumpkins and incorporate it in an already delicious dessert. It is an Autumnal twist on this classic favorite. As you can see from the photos, I do enjoy my cinnamon, and I like swirling it into my pudding when I eat it. While it does take a bit of time to cook the rice pudding, the effort will be well worth it in the end. Try yours today!

Prep Time: 10 minutes

Cook Time: 1 hour and 45 minutes to 2 hours

Serves: 8

Ingredients

2 cups arborio rice

8 cups whole milk

2 cups heavy cream

2 cups of sugar

3 capfuls of vanilla extract

3 tablespoons of cinnamon, plus more for garnish

2 teaspoons nutmeg

2 teaspoons allspice

2 teaspoons of ground ginger

1 teaspoon of cloves

Instructions:

In a heavy bottom pot, add the sugar, the whole milk, the rice, and 2 capfuls of the vanilla, and stir. Make sure you are constantly stirring throughout so that the rice does not sink to the bottom and burn. Bring to a boil over a medium high heat, then lower the heat to simmer the mixture
Let it cook, constantly stirring in 30-second to 1-minute intervals
About 30 to 40 minutes of simmering, prep the spiced pumpkin
In a pan, add the cinnamon, nutmeg, allspice, ginger, and cloves. Toast for 30 seconds on a high heat

Then add the pumpkin puree and cook on a low heat until it is heated
You will see that the rice has absorbed some of the milk. Add the warm pumpkin mixture and heavy cream into the milk mixture. Stir well until the pumpkin has been blended in with the liquids
Continue simmering on a low heat until the mixture thickens, and the rice has softened. If the mixture has thickened but the rice is still a bit undercooked, slowly add a bit more milk and stir. Keep doing this as needed until the rice softens
Transfer into serving bowls and sprinkle some cinnamon on top to garnish
Serve hot or cold
Enjoy!

BLUEBERRY CHEESECAKE

23 Jun 20201 Comment

Cheesecake has to be one of the best desserts created, and you can quote me on that. It is fluffy, it is smooth, it is buttery. What more could you ask for?! I love baking them for my friends and family. My recipe makes one of the most fluffiest cheesecakes you will ever have. It’s great by itself, but it’s even better with the homemade blueberry filling. Try this next time you want to bring a dessert to an event or gathering. I guarantee that the guests will go crazy for it.

Prep Time: 30 Minutes

Cook Time: 1 Hour 30 Minutes

Rest/cooling Time: 4 Hours

Ingredients:

4 packages of cream cheese at room temperature

2 cups of sugar

5 eggs at room temperature

¾ cups of sour cream at room temperature

¼ cup of heavy cream at room temperature

1 ½ tablespoons of vanilla extract

1 stick of butter, melted

½ cup of pecans

½ cup of graham crackers

1 cup of ginger snap cookies

1 cup of blueberry jam (store bought or homemade is fine; See instructions below for homemade jam)

*If you do not have ginger snap cookies, increase the volume of the graham crackers to 1 ½ cups and use half a teaspoon of cinnamon powder*

For the Blueberry Jam

1 small package of blueberries

2 cups of organic, unrefined, granulated sugar

1 cap full of vanilla extract

¼ cup of lemon juice

Lemon zest

Instructions:

For the crust:

Using a brush, spread some butter across the bottom of a springform pan
In a food processor, blend the graham crackers, ginger snap cookies, pecans and butter, until they form a moldable mixture
Pour the mixture in the pan, and using your hand spread it evenly across the pan, patting it down, and press it against the sides of the pan. Press the raised mixture around the side of pan so you can mold a “crust wall.” Let the crust sit until the filling is ready
Preheat the oven to 325 degrees.

For the filling:

Add the cream cheese and the sugar into a mixer and blend until a smooth mixture forms
Add the vanilla and mix again
Using a slow setting of the mixer, add the eggs one by one into the cream cheese mixture and blend
Add the sour cream and heavy cream and mix
Pour the mixture into the crust
Using a spoon, add the jam in spoonfuls across the cheesecake. It will sink to the middle area of the cheesecake. Using the back end of a spoon, swirl the cream around so it moves the jam and swirls it

For the baking/serving:

We are going to do a water bath while baking
Cover the springform pan in aluminum foil so water does not enter it. DO NOT cover the top of the cheesecake. Simply cover the sides slightly so that there is no water leaking in, about halfway up the pan.
In a roasting pan add 1 inch of hot water or until the water comes up halfway up the side of the springform pan
Add the covered springform pan into the roasting pan carefully.
Place the pans in the oven and bake until the cheesecake is in the center but still has a slight jiggle when moved. About an hour and fifteen to an hour and a half
Let the cheesecake cool and rest for 3 hours
Place in the fridge for 1 hour
Feel free to top with whipped cream, fresh fruit, or any topping of your choice
Serve and enjoy!

For the Blueberry Jam:

Add the blueberries into a pot and heat over a low heat
Add the lemon juice and zest into the pot and stir
Mix in the sugar, one cup at a time, and stir until it is dissolved
Raise the heat to high and bring the mixture to a boil, stirring often to avoid burning
Using a wooden spoon or ladle, softly press down and smash the fruit
Scrape off any foam bubbling on top of the mixture
Add the vanilla and stir
Let it cool down before adding it to the cheesecake

CACIO E PEPE MAC AND CHEESE

11 Jul 201912 Apr 20201 Comment

Mac and Cheese has got to be, if not already, one of the best and most favorite comfort foods (the homemade kind, not the boxed kind). It is stick-to-your-ribs good and makes anyone who eats it happy. I have yet to come across a mac and cheese plate that I did not enjoy. My recipe combines my take of a classic mac and cheese recipe with another one of my favorites, Cacio e Pepe. Cacio e Pepe is a traditional Italian dish which can be considered the original mac and cheese. It made with pasta, cheese, and fresh ground black pepper. It is simply decadent. Try this recipe today!

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

1 box of medium shell pasta

3 tbsps of butter

3 tsps of black pepper

1 cup of heavy cream

½ cup of whole milk

2 oz pepperjack cheese

2 oz smoked gouda cheese

3 oz pecorino romano

Instructions

Bring a large pot of water with a pinch of salt to boil and cook the pasta to box directions for al dente. Set aside
In a food processor, add the cheeses and blend to make your cheese mix. This will make it easier to melt than having large chunks. See below

In a medium saucepot or Dutch oven, melt the butter and add the black pepper. Sprinkle a little flour to the butter and mix to make a roux
Add the heavy cream and milk and bring to a boil. Once it boils, add the cheese and stir. Once it melts and mixture begins to thicken, add the pasta and stir
Add some more pepper depending on your taste and stir one last time

Serve and enjoy!

SUN SPOTS

2 Mar 201914 Apr 2020Leave a comment

I had been wanting to make a custard based dessert for a while, but could not decide on what. I did not want it to be too basic, but also not too complicated either. I finally decided on making what I call the Sun Spot. It is inspired by the Portuguese Pasteis de Nata, however, rather that using a tart crust as the pasteis, I turned to my Mediterranean roots and opted for phyllo dough instead. What came out was a creamy, buttery, crispy, mixture that I could not stop eating, and, because they are small bite-sized cups, I had no issue doing so. I called them Sun Spots because when I took them out of the oven, and looked below at them, they looked like the sun. Try them today!

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Serves: 12 cups

Ingredients

10 sheets of phyllo dough

1 cup milk

3 tablespoons cornstarch

½ cup white sugar

6 egg yolks

1 capful of vanilla extract

Orange peels

1 cinnamon stick

Instructions

Preheat oven to 350 degrees
In a medium sized bowl, add the egg yolks, the sugar, the corn starch, and the vanilla extract and blend well with a whisk until sugar begins to dissolve and a creamy mixture forms
In a medium sized saucepan, heat the milk with the orange peels and cinnamon stick and bring to a simmer
Using a ladle, slowly pour one scoop of the hot milk into the egg mixture and whisk to blend. Transfer the mixture slowly into the milk and stir until it begins to thicken. Once it thickens, transfer it to a clean bowl through a sieve or strainer to remove any lumps and the orange peels and cinnamon stick. Let the cream cool and while it cools, prepare the phyllo dough

Butter up a muffin tin
Carefully butter one sheet of phyllo and place it on your work surface. Butter another sheet and stack it on top of the first. Cut them into six square pieces. Stack two pieces one over the other to make a star. Place it in the muffin tin hole. Repeat process until all muffin tins holes are filled

Pour the custard into the phyllo dough slowly until it is ¾ of the way full

Place into the oven to bake. Bake until the phyllo is golden brown, about 15 minutes. While it is baking, make the syrup
To make the syrup, add a tablespoon of sugar, a little water to barely cover the sugar, and some orange peel and simmer until sugar is dissolved and it thickens a bit
Once the cups have finished baking, remove them from the oven and brush them with the syrup
Let cool down before serving
Enjoy!

BÛCHE DE NOËL (YULE LOG)

5 Jan 201914 Apr 2020Leave a comment

A Bûche de Noël (yule log), is a traditional dessert eaten in Europe during the holiday season between Christmastime and New Years. It is a rolled up sponge cake stuffed with a cream filling and topped with a buttercream frosting. For my variation, I incorporated both mascarpone and cream cheeses in the filling and frosting for a creamier, smoother texture. This is a delectable dessert to serve company, during a holiday dinner, or even indulging alone by a warm fire. Try this recipe today!

Prep Time: 25 minutes

Cook Time: 15 Minutes

Wait time: 1 hour and a half

Serves: 8-10

Ingredients

1 box of yellow cake mix

1 pinch of sea salt

4 eggs at room temperature, egg whites and yolks in separate bowls

2 cups of milk at room temperature

1 stick of unsalted butter at room temperature

1 package mascarpone cheese at room temperature

1 package of cream cheese at room temperature

2 cups of powdered sugar

2 teaspoons of vanilla extract

4 tablespoons of Nutella ™

Zest from one orange

Instructions

Preheat oven to 350 degrees
Butter a 10x15in baking pan and line with parchment paper. Butter the parchment paper and put aside
Sift the cake mix into a bowl and mix in the salt
In the bowl with the egg yolks, add one teaspoon of the vanilla and beat the yolks. Add them to the cake mix and stir
Slowly add in the milk until a thick batter begins to form. You might not need to use the whole 2 cups, only enough to where the thick batter forms
In a stand mixer with whisk attachment, or with an electric hand mixer, beat the egg whites until stiff peaks form. One big spoonful at a time, fold the egg whites into the batter and slowly incorporate. Do not overwork the batter
Pour the batter into the pan and gently spread it until it is even. If there are any peaks visible, smoothly pass over them without pressing down
Place in middle rack in oven and bake for at least 15 minutes or until the cake is set and bounces back when lightly pressed
Coat a clean towel with powdered sugar. Make sure the towel is larger than the cake. Invert the cake onto the towel and remove the parchment paper. Fold the edge of the towel onto the short edge of the cake and slowly and carefully roll the cake. Allow it to cool. While the cake cools, make the buttercream
In a stand mixer with paddle adjustment, add both cheeses and stir on high for 10 seconds. Add the powdered sugar, 3 tablespoons of butter from the stick, the orange zest, and the remaining teaspoon of vanilla and whip on high until a smooth mixture forms. Remove half of the cream and place in a separate bowl. This will become the filling
In the leftover buttercream in the stand mixer, add the remaining stick of butter and the Nutella ™ and blend until smooth. This will become the frosting
Once the cake has cooled, carefully unroll it. Add the vanilla filling and spread it across the cake. Carefully roll the cake again.

Coat it evenly with the Nutella ™ frosting. Using a fork, draw lines across the cake to resemble bark. You may top with sprinkles, nuts, dried fruit, or just leave as is

Put in the fridge and allow to cool for at least an hour
Serve and enjoy!

Pumpkin Spice Cheesecake

8 Oct 201714 Apr 2020Leave a comment

It’s Autumn and the end of the Summer harvest, which means it’s time for colder weather, sweaters, and pumpkin flavored sweets. This takes a classic favorite, Pumpkin Spice, and incorporates it into a sweet, and creamy cheesecake. It’s a dessert that can be served from the early days of September and even included at your family’s table for thanksgiving. It’s a sweet treat that will sure have your guests, or even yourself, asking for seconds! Bake yours today!

Prep Time: 30 Minutes

Cook Time: 1 Hour 30 Minutes

Rest/cooling Time: 4 Hours

Ingredients:

4 packages of cream cheese at room temperature

1 ½ cups of brown sugar

5 eggs at room temperature

¾ cups of sour cream at room temperature

1 can of organic pumpkin puree

2 teaspoons pumpkin pie spice (mix 2 teaspoons cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, quarter teaspoon cloves)

1 ½ tablespoons of vanilla extract

¼ teaspoon salt

1 stick of butter, melted

½ cup of pecans or hazelnuts ( I used toasted hazelnuts)

½ cup of graham crackers

1 cup of ginger snap cookies

*If you do not have ginger snap cookies, increase the volume of the graham crackers to 1 ½ cups and use half a teaspoon of cinnamon powder*

Instructions:

For the crust:

Using a brush, spread some butter across the bottom of a springform pan
In a food processor, blend the graham crackers, ginger snap cookies, pecans and butter, until they form a moldable mixture
Pour the mixture in the pan, and using your hand spread it evenly across the pan, patting it down, and press it against the sides of the pan. Press the raised mixture around the side of pan so you can mold a “crust wall.” Let the crust sit until the filling is ready
Preheat the oven to 325 degrees.

For the filling:

Add the cream cheese and the sugar into a mixer and blend until a smooth mixture forms
In a separate bowl, add the pumpkin puree, eggs, sour cream, salt, vanilla and mix and whisk together
Slow fold the pumpkin mixture into the cream cheese mixture and blend over a low setting until incorporated
Pour the mixture into the crust

For the baking/serving:

We are going to do a water bath while baking
Cover the springform pan in aluminum foil so water does not enter it. DO NOT cover the top of the cheesecake. Simply cover the sides slightly so that there is no water leaking in, about halfway up the pan.
In a roasting pan add 1 inch of hot water or until the water comes up halfway up the side of the springform pan
Add the covered springform pan into the roasting pan carefully.
Place the pans in the oven and bake until the cheesecake is in the center but still has a slight jiggle when moved. About an hour and fifteen to an hour and a half
Let the cheesecake cool and rest for 3 hours
Place in the fridge for 1 hour
Feel free to top with whipped cream, fresh fruit, or any topping of your choice
Serve and enjoy!

For a Bourbon Toffee drizzle

1 cup brown sugar

2 tablespoons butter

1 tablespoon bourbon

½ cup heavy cream

Sea salt

In a small saucepan, simmer the sugar and butter over a medium heat, swirling the pan instead of stirring, until sugar melts and forms a deep amber color
Once it has melted down, turn the flame off and add the heavy cream, swirling it. Add the bourbon and a pinch of salt and stir until the toffee starts to thicken
Let it cool and drizzle it on top of the cheesecake