Tiramisu Cheesecake

It's been so long since I've posted I struggled to find a good transitional post to get back into the swing of blogging-hopefully. I know I've said it before, and if I'm being honest with myself, I will likely say it again. I guess it's no surprise that blogging has fallen drastically on my priority list as a new mom, with a full-time job (even if it's from home), a hubby working on his CFP certification, and a baby that (while adorable) will not sleep for beans.

That being said, I miss it terribly! I'm constantly taking pictures and even editing them just to have them sit in a file marked "to blog" for all eternity. But I'm going to try, really, really try this time. Everyone needs a little outlet and this is mine. I know it may seem silly, what do I really say on here? Not much. A recipe here. A craft there. Soon to be motherly anecdotes about our adventures, I'm sure. But it's a place to express myself in those ways, which makes me happy. 

We had a wonderful Easter celebration this past weekend!

(HA it took me a week to write this-even after my promise. Not a great sign) 

Ben loved welcoming new members to his duck family. 

(He kisses each one and touches their beak to make sure they're really ducks)

 He's seriously obsessed. It's cute.

We went on a family playground adventure. And he liked it a little more than it looks in the photos. Only a little more though. Not quite warm enough just yet! 

Then we visited with both sides of our families for a holiday meal. Pete was honored to kick off the Sunrise Service at our church, even though that meant a 4:30 "wake up" call after a rough night. I use the term "wake up" loosely as I believe you have to sleep in order to wake up. Thanks Bug. We still love you.

Other than that, we have just been loving watching our little mushy baby boy grow into a sweet, curious little toddler. 

He's a mellow kid with the heart of a tiny explorer. You can find him chilling in his ball pit. Riding around in his new wheels. Or maybe banging on some drums in music class. 'Cause that's how he rolls. 

Ok, enough with the mom gushing. I love that little man to pieces, but the main reason for my post is this little beauty. 

 Ohhhh, yeaaaahhhhhh! I went there. Creamy filling. Sweet graham cracker crust. 

 Chocolate dusting covering all imperfections luring you in for that first bite. 

Want to make it right now?? Of course you do. 

The only thing is- this one tastes better once it has been chilled for at least a day. Quite honestly, it was the best several days later. Like 3. 

Richer

Creamier
Better. 

I recommend making it a few days before you need it. Trust me. 

Tiramisu Cheesecake 

(Original Source only slightly adapted)

For the crust:

1 ½ cups ground graham crackers
3 tablespoons granulated sugar
6 tablespoons butter, melted

For the cheesecake:
2 ½ pounds cream cheese, at room temperature (I used half low fat and half regular to cut calories/fat a bit!)
1 cup granulated sugar
2 eggs, at room temperature
3 egg yolks, at room temperature
3 tablespoons cornstarch
4 tablespoons Kahlua
4 teaspoons espresso coffee powder (I used a mix of instant coffee/espresso powder-because I ran out!)

1 tablespoon unsweetened cocoa powder

1 teaspoon powdered sugar 

Sweetened whipped cream, for the garnish

Preheat oven to 375ºF and butter the bottom of a 9-inch spring form pan

Mix together the cookie crumbs, sugar and melted butter.  Press into the spring form pan, going up the side of the pan only 1/4 inch.  Bake 8 minutes.  Cool completely.

Decrease oven temperature to 325ºF

In a stand mixer with a paddle attachment, cream the cream cheese until it’s smooth.  Add the sugar and mix together.  Add the eggs and yolks one at a time; mix each in before adding the next. Add the cornstarch and mix together. In a small bowl combine the Kahlua and coffee powder and stir until the coffee powder has dissolved.  Add to the cream cheese mixture and mix together. 

Wrap two layers of aluminum foil around the sides of the spring form pan.  Pour the cheesecake filling into the pan on top of the cooled crust.  Bake in a water bath for 55-60 minutes.  The outer edges should be set and the center will still jiggle a little when you move it.  (The cake continues cooking after it’s removed from the oven.)  Cool for 30 minutes, then remove the spring form rim.  Cool completely, then place into the refrigerator for at least 8 hours, overnight is best. 

Right before serving, mix the cocoa powder and powdered sugar and sprinkle over the cheesecake and serve with whipped cream.  

Sassy Cilantro Salad

I don't know what's sassy about it...but it's catchy, isn't it? And OH. MY. GOSH is it tasty!

This is one of my favorite foods. Hands down. It's fresh, flavorful, and fast! I'm just full of alliteration today! (alliterations? hmmmm)  While most of the ingredients are not ones you commonly have on hand, they are easy to find and inexpensive. Still a win in my book.

Look at that. It's a thing of beauty, don't you think?

Wanna know how to make it? I know you do.

Sassy Cilantro Salad

Ingredients:

1 bag cole slaw mix with carrots
1 red bell pepper, diced
1 cup green onions, sliced
1 cup cilantro, chopped
1 can sweet corn, drained
1/2 cup rice vinegar
1/4 cup sugar, Splenda, or equivalent amount of sweetener of your choice

Directions:

1. Toss all vegetables together in a large bowl and set aside.
2. Mix vinegar and sweetener in a small bowl and pour over salad.
3. Toss to combine.
4. Serve immediately or chill. For best results, chill for at least 30 minutes before serving.

Better late than never.

I cannot believe it has taken me 2 months to introduce the new man in my life. Life has been crazy. We've been adjusting to a new (not) sleeping schedule, visiting with friends and family, vacations, weddings, friends' babies, Pete going back to work, and just simply ignoring all other responsibilities to stare at this face for hours a day.

I am overjoyed to welcome Benjamin into our little family. Life has never had more meaning. More excitement. More worth. He is everything I've ever dreamed and hoped for and I'm so wildly blessed to call him mine. Well, ours. And Pete's when he needs to be changed ;) hehe

Benny joined our family June 15, 2012 at 6:08pm. He weighed in at a whopping 8lbs 12oz...and yes, we had a natural birth. Seems to be the first question people ask. haha I've had many pats on the back and "you brave girl" looks. haha

While the delivery was fairly quick, all things considered, it was definitely not easy. There were moments I truly feared having to walk away without my son, but my doctor is AMAZING and he managed to keep us both safe and make us a family. My recovery was difficult, it took me 2 weeks to be able to walk around the house on my own without being in immense pain. It was frustrating to have this perfect little bundle and not be able to care for him the way I wanted to. But we have a wonderful support system and I didn't have to worry about a thing. I would just sit in my chair and stare in wonder at this perfect little life in my arms. I don't think I looked at him once in his first month of life without tears coming to my eyes. I just can't believe he's finally here. I'd do it all again in an instant. No question.

We are so in love. It's only been two months since that first car ride home, but feels like he's been here forever...in a good way. He just slipped into our lives and fit in perfectly. It has taken some time learning how to be social again. I can't honestly say I'm there yet. But we're working on it. 

I won't be adding too many updates to Wingledings about Ben, but if you'd like you can follow along on our baby blog...I will add the link soon, it's not quite ready. Soon though. Promise.

I'm happy to be back to blogging...though I'm sure I won't have nearly the same amount of time to devote to Wingledings. I just need to get better at writing/editing quickly. 

Slap that on the "to-do" list ;) 

Sweet, sleepy baby Ben. We are so happy to know you.

Cheddar Bay Biscuits

First, a rant: 

I miss Picnik!! I'm SO annoyed they closed the site!! I can't edit any of my photos unless I want to use Photoshop and honestly, I just don't have the patience for that all the time. I loved being able to quickly upload and tweak a picture with next to no effort. And now it's all gone :( The programs they suggested stink...leaving me with unedited photos and a sad heart. Oh well. I'm sure someone will come up with something similar soon. I'll just wait it out. I wish they would allow us to buy it. I would in a heartbeat!

Ok, guess that's out of my system. Now on to the recipe!

The other day, my cheese-loathing husband asked me if I could recreate the biscuits that Red Lobster gives out before your meal comes. I said sure, without really thinking because he rarely asks for anything and I like to keep my man happy :) 

Once I started thinking about it, I was nervous that I wouldn't be able to make good on my promise...Not having been to Red Lobster in, gosh, 15 or so years, I was nowhere near confident I even remembered what they were, let alone create a recipe to replicate them! And what made him think of these, I'll never know! Commercial maybe? Regardless...I got to work...and by that, I mean I pulled up trusty old google and searched my butt off. Oh Internet, how I love you.

These came out awesome and really added some pizzazz to the otherwise lame dinner I made that night. Hey all my efforts went into the biscuits...that counts for something, right?! :) Either way, they were delicious and he loved them. Win. Win. 

Cheddar Bay Biscuits 

Recipe from: Top Secret Restaurant Recipes

Ingredients:

2 ½ cups Bisquick baking mix

¾ cup cold whole milk

4 tablespoons cold butter

¼ teaspoon garlic powder

1 heaping cup grated cheddar cheese

Bush on Top:

2 tablespoons butter, melted

¼ teaspoon dried parsley flakes

½ teaspoon garlic powder 

pinch salt

Directions:

1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. (I used a food processor) You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. 

 Makes one dozen biscuits.

Asparagus Risotto

How does this always happen? 

I get all excited that I have post, after post, after post to share...but weeks go by and nothing gets written?! Bad blogger! Sheesh! 

I have just been so busy getting ready for this tiny man that posts have fallen to a distant last on the "to-do" list. While I LOVE blogging and crafting, we've been spending most of our limited free time praying for, reading to, and loving on this guy. (And no, that's not my man hand. It belongs to the ecstatic daddy-to-be!) I feel like I need to soak up every last moment of relaxation I can and enjoy every kick while I can still have him this close to me. Soon these moments of peaceful joy will be replaced by a new kind of joy...a more tiring variety, I expect ;) 

BUT here I am. With 30 minutes to spare before I need to pick up a few cute monsters from the bus stop and said to myself...that's just enough time to write about my delicious lunch! 

For my birthday, my friends surprised me at my favorite restaurant with a wonderful birthday dinner. It was a blast and oh so very yummy! Two of us split this to-die-for risotto and I have been thinking of it ever since! I've only recently tried risotto and have decided, what's not to like?! It's kind of like pasta. Sort of like rice. Smothered in cheese. And in this case...asparagus. 

Oh yeah.

Creamy Asparagus Risotto

Recipe adapted from here

6-8 stalks of asparagus

3 Tbsp. plus 1 Tsp. (light) butter

1/2 small sweet onion, diced

1 cup Arborio rice

1/3 cup dry white wine, I used cooking wine

2 Tbsp cooking Sherry

3 1/2 cups fat free chicken stock

¼-1/2 cup freshly grated Parmesan cheese

salt and pepper

Instructions:

1. Break off tough ends of the asparagus and cut into ½ inch pieces, or larger if you’d prefer. Boil water in a medium saucepan and blanch the asparagus pieces for 2-3 minutes.  Drain and quickly place in an ice bath to stop cooking. Asparagus will remain green and vibrant. Set aside.
2. In a medium saucepan, melt 3 Tbsp butter over medium-low heat. Add onion and cook until translucent. Pour in rice and cook for 2 minutes more, stirring until nicely coated.
3.  While the shallots are cooking, bring the stock to a simmer in a saucepan.
4. Add the wine and sherry. Slowly stir, allowing the rice to absorb the wine.  Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, add another ½ cup of rice and continue in this pattern until all stock is used. Stir frequently, rice will stick to the bottom of the pan. After 15-20 minutes, the liquid should be absorbed rice will be tender. Remove from heat.
5. Gently stir in the Parmesan cheese to taste. My cheese was strong, so I only used a little more than ¼ cup. Add butter and asparagus and stir gently to combine. Salt and pepper to taste.

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