more cookin' with cook

Time for "Cookin' with cook"-- and this time it was a successful time in the kitchen.

I really do enjoy trying new things, and get tired of cooking the same old, same old. So I'm always on the lookout for new things to try.  And I'm definitely no Pioneer Woman... so if/when I share things, I can't take credit for them.  But I figure some of you are like me, and would like to know that someone actually tried the recipe and enjoyed it before I go
to the trouble : )

Last week, I tried out this recipe for a Mother's Day dessert... because my sweet mom requested cheesecake.  And I figure since it's her day, I probably should do the real thing, instead of just buying the pre-made filling that I usually do.
Let me just say... this is sooooo good, not too hard,  and by no means low calorie :)



This one comes from http://www.melskitchencafe.com

The Ultimate Cheesecake
from Mel's Kitchen Cafe
adapted from Tyler Florence

Crust:
3 cups finely ground graham crackers (about 40 squares)
2 tablespoons sugar
1/2 cup butter, melted

Filling:
2 (8-ounce) blocks cream cheese, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 lemon, zest finely grated
1 pint sour cream

To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan (I use a 10-inch springform pan b/c it is all I have and it works great) with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.

Bake in a preheated 325 degree oven for 50-55 minutes. The cheesecake should still jiggle slightly, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake’s center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.

Ok.  And after we enjoyed this we needed to go on a diet : )

But seriously, D. and I have started watching our numbers... I'm trying (emphasis on trying) to figure out all the carbs, fats, proteins, etc. in each meal. I've been told to focus more on these numbers than calories.  

So... I tried these out last weekend.  And I will say, I was very skeptical... I mean, a whole wheat pancake doesn't sound very good.  But, after D's first bite, he smiled and said he was suprised at how good these were. I topped mine with freshly cut strawberries, yum : )

These whole wheat pancakes come from http://www.ourbestbites.com

Whole Wheat Buttermilk Pancakes

From ourbestbites.com
adapted from Cooking Light

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk.  This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together.  In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well.  Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a nonstick griddle or skillet to medium heat.  Coat pan with non-stick spray or a little butter and then pour on pancake batter.  Use about 1/4 C batter for large pancakes (5-6") and 2 T for kid-sized ones (2 /2-3").   Wait until bubbles form and edges are set and then flip.

Makes 12 large or 24 small pancakes.

Enjoy!

Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst." John 6:35