Chocolate Cherry Coconut Granola

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I’ve never been a huge breakfast person. I usually just stick to coffee and stave off my hunger until lunch. I know that for your metabolism’s sake, that’s one of the worst things you can do. In an effort to try to be a bit healthier this year, I’ve been trying to do the breakfast thing more often. When there is something like this delicious granola to look forward to, it’s certainly made the transition a lot easier.

Chocolate. Dried tart cherries. Sweet toasted coconut. I think the ground flaxseed really adds a depth of flavor and texture as well. It was great on yogurt, with milk as a cereal, and just by the handful for snacking. It made a HUGE batch, but none went to waste. If you have a smaller crowd, I’d suggest halving the recipe. This was my first time making granola, and it’s something I’m looking forward to making again already.

Chocolate Cherry Coconut Granola

2 cups shredded coconut (sweetened or unsweetened)
2/3 cup walnuts, coarsely chopped
2/3 cup almonds, coarsely chopped
6 cups old fashioned rolled oats
6 tablespoons canola oil
1 cup honey
¼ cup ground flaxseed (optional)
½ teaspoon ground cinnamon
½ teaspoon salt
2 cups dried cherries
8 ounces bittersweet chocolate, coarsely chopped

Preheat the oven to 325 degrees.  Line a baking sheet with parchment paper or a silicone baking mat.  Place a large skillet over medium heat.  Add the coconut to the pan in an even layer and cook, stirring frequently, until lightly browned and toasted.  Transfer to a bowl and wipe out the pan.  Return the pan to the heat and add the chopped walnuts and almonds.  Cook, stirring occasionally, until lightly browned, 3-4 minutes.  Stir in the oats and canola oil and continue to cook, stirring occasionally, until the oats are lightly toasted, about 3 minutes.

Transfer the oat mixture to a large bowl and stir in the honey, ground flaxseed, cinnamon, and salt.  Spread out onto the prepared baking sheet in an even layer.  Bake, stirring every few minutes, until the granola is light golden brown, about 15 minutes.

Stir in the toasted coconut and dried cherries.  Move the granola to one side of the baking sheet and press gently into a thick slab.  Let cool to room temperature.  Break the dried and cooled granola into small clusters, mix in the chopped chocolate, and store in an airtight container.

Source: adapted from America’s Test Kitchen, via Annie’s Eats

Raspberry Cheesecake

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I’d made a couple of cheesecakes before, but none had turned out exceptionally. Either I got a giant crack in the top, or my “water-tight” aluminum foil seal malfunctioned, and the water bath leaked into the spring-form pan when baking. They were mostly edible, but nothing to write home about. I got some new spring-form pans for Christmas, so I knew I wanted to make a cheesecake first thing. A cheesecake can be expensive to make, as many recipes call for close to a metric ton of cream cheese.  I came across Ty Flo’s recipe, which only used 2 blocks. It also incorporated sour cream, which I had a giant tub of. It was rated 5  stars with a ton of reviews, so figured it was a good place to start.

It turned out perfect! The texture was thick and creamy, just what a cheesecake should be. For the topping I used Ina’s raspberry topping. In a previous baking venture I’d tried her recipe, which resulted in aforementioned crack. But, the topping – the topping was to die for. It’s such a simple concept; melting down strawberry jelly, then mixing in fresh raspberries. The sugar in the jelly just slightly macerates the berries. Turning them into sweet, juicy, little glistening gems. Perched on top of a decadent cheesecake. Sheer perfection. If you are leery of baking a cheesecake at home, please try this recipe. It won’t disappoint!

Raspberry Cheesecake

Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream (about 2 cups)
1 lemon, zested
1 teaspoon vanilla extract

Topping:
1 pint fresh raspberries
1/2 cup strawberry jelly (NOT jam or preserves)

Preheat the oven to 325 degrees F.

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add the sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 1 hour. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Un-mold and transfer to a cake plate.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cheesecake. Refrigerate until ready to serve.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Source: Cheesecake adapted from Tyler Florence, raspberry topping from Ina Garten’s Family Style.

Cranberry Brown Butter Shortbread Bars

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In rifling around in the refrigerator last week, taking stock of what we needed for the weekly stock-up, I realized I had a bag of fresh cranberries lurking in the veggie bin. I knew I was done with cranberry sauce for the year. And, I wasn’t in the mood for fruity drinks. I had seen several versions of these delightful cranberry bars on several blogs, so I decided to make those with my turned up treasures. Tracey’s version was the one that finally sold me.  Shortbread made with brown butter? Be still my heart.

They were so delicious! A nice tartness from the cranberry, with the juice from the orange rounding out the sweetness. They held together really nicely too, which is something that I’ve had trouble with fruit/shortbread bars in the past. I sent the leftovers into work with Jon today, and everyone really enjoyed them. He said they went quickly! If you have a bag of cranberries leftover from the holidays hanging around, make these. If you don’t, pick up a bag before they’re gone for the season. I plan to do just that this weekend, and freeze a couple of bags. It’s nice to have a stash to make cranberry lemonade in July! Enjoy.

Cranberry Brown Butter Shortbread Bars

Crust/Streusel
1 cup plus 5 tablespoons (10 1/2 oz) unsalted butter
1 cup sugar, divided
3/4 teaspoon salt
2 large egg yolks
3 cups plus 3 tablespoons (14 1/4 oz) all-purpose flour

Filling
12 oz (about 2 cups) fresh or frozen cranberries
1 cup sugar
1 teaspoon orange zest
1/4 cup fresh-squeezed orange juice

To make the crust: Line a 13×9-inch metal baking pan with foil, leaving an overhang on opposing sides so you can lift the bars out after baking. Spray the pan and foil with nonstick cooking spray.

Add the butter to a medium saucepan set over medium-low heat. Melt the butter, swirling the pan frequently. Once the butter has melted, it will start to bubble and foam. Continue to cook (continuing to swirl the pan) until the butter turns brown and smells nutty – be patient and watch carefully, it can go from brown to burned quickly. Turn off the heat under the pan, and let the butter cool until lukewarm.

In a medium bowl, whisk together the butter, 3/4 cup of the sugar, and the salt. Beat in the egg yolks. Use a rubber spatula to stir in the flour until completely incorporated. The dough will be thick and stiff. Transfer about 2 cups to the prepared pan and press into an even layer in the bottom of the pan. Prick the dough all over with a fork, then chill in the refrigerator for at least 30 minutes, or until firm.

Meanwhile, preheat oven to 325 F.

Bake the crust for about 20 minutes, or until it begins to set, but has not yet started to brown around the edges.

While the crust bakes, make the streusel by combining the remaining 1/4 cup of sugar with the reserved dough. Use your fingers to mix until crumbly. Also use this time to make the cranberry filling. Combine the cranberries, sugar, orange zest and orange juice in a medium saucepan, and bring to a boil over high heat. Reduce the heat to medium-high, and continue boiling until the mixture is thick and syrupy (most of the cranberries will have popped), about 5-8 minutes. Turn off the heat, and let cool for 5-10 minutes.

Spread the cranberry mixture in an even layer over the hot crust. Sprinkle the streusel over the top. Increase the oven temperature to 350 F, and bake on a rack placed in the top of the oven for about 25 minutes, or until the streusel is golden.

Transfer the pan to a wire rack and cool for at least 1 hour (you can also cool in the fridge if you want to speed up the process). Once cool, use the foil handles to lift the bars out. Place on a cutting board, and cut into squares before serving. Store for up to a week in an airtight container at room temperature.

Source: adapted from Tracey’s Culinary Adventures; originally from Fine Cooking

Nutella Cheesecake Bars

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I’m usually not one to make something, and then blog it immediately. But, I just had to share these wonderful cheesecake bars with you guys before the end of the year. I’m going to try to lose some of this remaining baby weight (yeah, it’s been a year, but that’s my story and I’m stickin’ to it!) in 2012, so I wanted to make myself a decadent treat to “go out with a bang”. Obviously, a good choice was made.

I mean, what’s not to love? Oreo crust + Cheesecake+ Nutella? To-die! Took no time at all to make, either. The food processor does all of the work for you. And, because of the parchment lining – cleanup is a snap. I’m not going to try to sell these anymore, because I shouldn’t need to. Just do yourself a favor and make them. I hope everyone has a safe and happy New Year! Here is to plenty of good eating, drinking, and friendships in 2012. Cheers!

Nutella Cheesecake Bars

2 cups Oreo crumbs
1/4 cup unsalted butter, melted
16 ounces cream cheese, at room temperature
2 eggs, at room temperature
1/2 cup granulated sugar
1/4 cup + 1 tablespoon heavy cream
1 vanilla bean, halved and seeds scraped (or 1 tsp vanilla extract)
1/3 cup Nutella

Preheat oven to 325 degrees F. Butter an 8×8 baking dish and line with parchment paper, making sure that the parchment is well pressed in the corners.  Set aside.

In a food processor, pulse Oreos until they become crumbs.  Add in melted butter and pulse until moistened.  Press Oreo mixture evenly into the bottom of your baking dish.  Bake crust until set, about 12 minutes.  Set aside to cool.

Clean out the food processor. Add cream cheese, eggs, sugar, ¼ cup heavy cream, and vanilla. Pulse until smooth.  Put 2/3 of the cream cheese mixture in a bowl and set aside.  Add Nutella and 1 tablespoon of heavy cream to the remaining 1/3 cream cheese mixture in the processor.  Pulse until smooth.

To assemble, spread the plain cheesecake mixture over the cooled Oreo crust, being careful of the crust. Then pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly.  Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly.  Remove from the oven and cool completely on a cooling rack.  Refrigerate for at least 3 hours.

When ready to serve, lift the bars out of the pan by lifting up the parchment paper (it should release easily).  Cut into 16 squares and serve.

Source: adapted from The Moonlight Baker; via LiveLovePasta