Neopolitan Cheesecake (Daring Bakers' Challenge, April '09)

Dispensing with the obligatory: The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.


This month's Daring Baker's challenge was cheesecake, and I know I say this about every challenge, but this one really excited me. I have made cheesecake countless times, but most of the time I stick with the tried-and-true basic cheesecake with a graham cracker crust (or occasionally a bittersweet chocolate cheesecake). Yummy to be sure, but I have been wanting to branch out for a while now. My mind was a-whirl of possibilities that I had spied over the years: pumpkin cheesecake, caramel turtle cheesecake, cookies-and-cream cheesecake, the possibilities are endless! I can truly say the most difficult part of this challenge was limiting myself to just one cheesecake. And that took a lot of deciding, because I wanted something rich and yet light, appropriate for spring.

Tsoureki (Sweet Greek Easter Bread)

One of my most consistent childhood memories is of the tsoureki my Yia-Yia would always bring to my house at Easter. She would get it from the church, and I was always fascinated by the slightly sweet, almond topped bread with a blood-red egg stuffed into it. This year, I decided to try my hand at making my own. I have never made a yeast bread before, and every Easter when I see the tsoureki at the Greek store by my house, I think "I can do that" but I never actually try. So I decided that 2009 would be the year. Ignoring my family's dusty, obligatory "Joys of Greek Cooking" book, I located a recipe online that I liked the look of, from Evelyn/Athens at RecipeZaar.


For those who don't know, tsoureki is a braided Greek sweet bread, traditionally served at Easter. It has many equivalents in other cultures, including: corek (Turkey); panaret (Albanian); choreg (Armenian); and, more distantly, Challah. It is considered a "brioche-like" bread, meaning that it is tender and yet has a dark outer crust courtesy of an egg wash. Although it has the right amount of flour, it does not, however, contain enough butter to be truly considered a brioche bread. In Greece, tsoureki can also be known as lambropsomo, which is a derivative of the Greek name for Easter Sunday, and literally means "shining bread." The outer glossiness of the bread is considered an important symbol for the light of Christ, and the blood-red egg (kokkina avga) is also highly symbolic -- red for the blood of Christ, and egg as a symbol of renewal and rebirth. All of this, of course, went right over my head as a child. I just thought I was getting a yummy dessert!

The prospect of tsoureki-making was exciting to me because it was such a familiar part of my life (and yet I had no clue how to make it), because it was a yeast bread, and because it contained a few elements out of the common way.

Squash Macaroni and Cheese

So, I've been trying to eat healthy lately. Or, at least more healthy than in recent memory. The biggest obstacle between me and my goal? The food! Quite a big obstacle! I love food. I love eating. I love baking. And I am even starting to nurture a budding love of cooking. With this in mind, I got it into my head to scope out some new "healthy" recipes, and I came across this on the Food Network website, from Ellie Krieger's show, Healthy Appetite (which I've personally never even watched, but maybe I should put it on my list).

It is a recipe for squash mac and cheese, and it caught my attention because 1) mac and cheese is a major comfort food for me; 2) I like squash; 3) mac and cheese is not diet friendly; and 4) the recipe uses ingredients like part-skim cheese and 1% milk. Notice how anything health-related is relegated to the end of the list. Ahem. Be that notwithstanding, I decided to give it a try, how bad could it be?

Lasagna with Homemade Spinach Pasta

First, let’s dispense with the obligatory statement:

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

This month’s challenge was lasagna -- and not just any lasagna, lasagna with home-made noodles. And not just any noodles – spinach noodles! I was very excited by this challenge. Normally, when I make lasagna, I use the no-bake noodles, which I know purists cringe at, but actually taste perfectly fine. Plus, I am always on a tight schedule, so the time-saving aspect is indispensible. But, despite this, deep down in the recesses of my mind, I have always wanted to try home-made pasta. The closest I have ever come was some nice gorgonzola and walnut tortellini from the refrigerated section at Shop Rite.

For this challenge, our hosts provided 3 different recipes: Spinach Pasta, Ragu, and Bechamel. The spinach pasta was the true challenge, and we were told that we could use our favorite sauces in lieu of the provided recipes if we so wished. I chose to do this, because I was planning on making this lasagna for dinner with my parents, and my mom refuses to touch anything that contains a cream sauce. So, since the béchamel sauce was out, I decided to just go ahead and make my normal lasagna meat sauce, which is really my friend Lauren’s meat sauce, she was good enough to share her techniques with me years ago.

The Legend of Drunken Cupcake (aka Guinness Cupcakes)

In honor of St. Patty's Day (again), I decided to make another Irish-themed dessert -- Guinness Cupcakes! The best part is, they only called for 1 bottle of beer, which means there were 5 bottles left over!
I pulled this recipe off of the Food Network. It got great reviews, and I was intrigued by the idea of using Guinness as a cupcake additive. Don't get me wrong, I've used strange mix-in's before -- tomato soup cake springs to mind -- but I would have thought Guinness was a tad too bitter to use in a dessert. And yet, with its (slight) chocolate notes, I was curious to see how a Guinness chocolate cupcake would shape up. So without further ado:

Irish Soda Bread

I have wanted to try and make Irish soda bread for a long time now, and in honor of St. Patrick's Day coming up, I finally decided to give it a shot. I don't know what it is about Irish Soda Bread, but around this time of year, I crave it. Maybe it makes me feel more Irish. Of course, I'm not Irish at all...but everyone always thinks I am. So I routinely pass myself off as such during every mid-March.

I prefer my soda bread with just a hint of sweetness (especially in the yummy crusty outer part), so I hunted for a recipe that seemed like it would fit the bill. I came across Marilyn O'Reilly's Irish Soda Bread on the Food Network website. Not only was it the highest rated out of all the soda bread recipes, but it also called for more sugar than the others. So I decided that this recipe was definitely the one for me.

Peanut Butter Cookie Perfection

Peanut butter is basically my favorite thing. Don't get me wrong, I love other desserts too, and I won't always go for the peanut butter option depending on my mood, but peanut butter is pretty much a sure thing for me in terms of enjoyment. And, PB cookies are my fiance's absolute favorite (much to my chagrin, he is not a sweet tooth, and rarely eats what I bake, so the opportunity to make something he'll eat is also a huge motivating factor). So, needless to say, I have been looking around forever for a peanut butter cookie recipe. A great recipe. A recipe that is a bold, yet traditional PB cookie. All of the cookies I've tried are not peanut buttery enough, or the consistency is wrong, or they don't have the right color/look. Up until now, my efforts have been in vain. But then I spied, on Bakerella's blog (where else?), a peanut butter cookie recipe. And the thing that caught my eye was the ingredients list -- there were only 3 primary ingredients, and none of them was flour!

Could it be true? Could the answer to the perfect peanut butter cookie really be so simple? I couldn't wait to find out, so I tried the recipe, detemined to make a Valentine's Day gift to Charlie out of them if they turned out well. And...they did...oh, they did.