No Bake Daiquiri Cheesecake

This was one of the recipes I made for the "Easter baking marathon". It is one of my Mom's best kept little secrets, in fact the recipe goes so far back it was actually typed on a typewriter (gasp.. he he). To make it gluten free, I used Pamela's Mini Gingersnaps and they were the perfect substitute. It is very light, and just downright amazing.... this is a family favorite with good reason.  Enjoy!:)

No Bake Daiquiri Cheesecake-

*serves 10-12

1 1/4 cups of Graham Cracker Crust (I used GF cookies...)

1/4 cup sugar

6 tbsp melted butter

1 envelope unflavored gelatin

1/2 cup sugar

1/2 cup rum -80 Proof

2 tsp grated lime peel

1 tsp grated lemon peel

1/2 cup lime juice

4 beaten egg yolks

4 egg whites

2 8oz packages of cream cheese- cubed & softened

1/2 cup sugar

1 cup whipping cream

Combine crumbs, 1/4 cup sugar & butter. Remove 2 tbsp crumbs & set aside. Press remaining crumbs in bottom of 9 inch spring form pan. Chill 45 minutes (I put it in the freezer). Meanwhile, in medium saucepan combine gelatin & 1/2 cup sugar. Stir in rum, citrus peels, lime juice and egg yolk. Cook over medium heat stirring constantly, till slightly thickened 8-10 minutes. Remove from heat.

Beat in cream cheese till smooth. In separate bowl, beat egg whites till soft peaks form. Gradually add remaining sugar beating till peaks are stiff. In another small bowl, whip cream till soft peaks... Fold egg white & whipped cream into gelatin mixture. Turn into crumb lined pan. Sprinkle reserved crumbs on side of the pan. Cover & chill till firm or overnight.

Happy New Year- Christmas Cookie Recap

Happy 2009!! I for one, am VERY excited for this year and all the great things it will bring... I know it is going to be a great one. Sorry for my long absence. I was a very lucky girl this year, as Santa brought me a shinny new laptop for Christmas!! I absolutely love it... but did not have a USB cord for my camera to retrieve my photos. (hence the blog break). Last night I finally broke down & stole a cord ..opps I mean borrowed one from my Dad..and am finally back in action. :)

Since I haven't blogged in a while, I thought I would recap two of my favorite cookies from this years Holiday Cookie Batch.

The first is my Grandma's Ginger Snaps. Oh my goodness are these painfully good. Just looking back at the recipe and photos, makes me want to whip up a batch asap. (It also makes a ridiculous amount of cookies... you could probably squeeze about 60 out of this recipe)

The second recipe is from a dear family friend's cook book. Christmas Oatmeal Cookies... a lovely oatmeal cookie, with a candy cane twist.

Grandma's Gingersnaps

3/4 c vegetable shortening (I didn't have any, so I substituted butter & it worked great)

1 c sugar

1/4 c molasses

1 egg

1/4 tsp salt

1 tsp cinnamon

1 tsp cloves

1 tsp ginger

2 tsp baking soda

2 cups flour

Preheat oven to 325 degrees. Cream together sugar and shortening (or butter). Sift together flour, salt, cinnamon, cloves, ginger & baking soda. Then add to sugar mixture, gradually. Roll into small balls, then roll in sugar. Bake for 10-15 minutes (1o for softer cookies, 15 for crispier cookies) on greased cookie sheet.

Christmas Oatmeal Cookies- by Stephanie T.

1 c butter softened

3/4 c sugar

1/2 c brown sugar

1 egg

1 3/4 c flour

1 tsp baking soda

1 tsp cinnamon

1 1/2 c quick rolled oats

1 tsp vanilla

2-3 crushed candy canes

* Sugar for dipping

In a large bowl, beat the butter and sugars until fluffy. Add egg & beat well. Combine flour, soda & cinnamon in seperate bowl. Blend into butter mixture. Stir in oats & vanilla. Chill dough for 1 hour or more. Preheat oven to 350 degrees. Grease several cookie sheets & drop dough by rounded teaspoons. Grease the bottom of a small glass, dip in sugar and press gently on each cookie..flattening it to a thickness of about 1/4 inch. Re-sugar glass for each cookie. Top with crushed candy canes (about 1 tsp per cookie) and press in lightly. Bake for 8-10 minutes. Enjoy.

OH, one more fabulous thing... My cousin Honeymuffin highly recommended a Molton Chocolate Cake recipe, on her blog, from Bon Appetit. I made it for Christmas Dinner... WOW is all I can say. Please make this recipe.. it is super easy for dinner parties and it truly was a huge hit. I unfortunately did not take any photos, but here is the recipe. Also please see Lynne's post for her photos and her terrific blog.

Molten Chocolate Cakes (adapted from Bon Appetit, January 2001)
Makes 6.

5 ounces bittersweet chocolate, chopped
10 TBS unsalted butter
3 large eggs
3 large egg yolks
1 ½ cups powdered sugar
½ cup all purpose flour

Preheat oven to 450.

Butter or spray six ¾ cup (6 oz.) ramekins. Stir chocolate and butter in a heavy saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Divide batter equally among ramekins.(only fill 3/4 of the way full) **Can be made ahead! Just cover and chill.

Bake cakes 11 minutes – sides will be set, but center may remain soft-looking. Might take a few minutes longer for refrigerated batter.

Linzer Sables- Tuesdays with Dorie

This weeks Tuesdays with Dorie was chosen by Dennis, of Living the Life... Linzer Sables. I, of course, had never made these yummy little cookies & was excited to try out something new. The recipe calls to use pecans, walnuts or hazelnuts in the dough. I choose Hazelnuts as I have a big bag of them on hand, and I just love the flavor.This was a very easy recipe to put together. I rolled mine out, and put it in the freezer for 45 minutes... and got to work. I found that I had to work very quickly as the warmer the dough got, the harder it was to work with. I decided to try two different fillings... Raspberry Jam & Nutella. They were just delicious... in fact, I had to get them out of my house immediately for fear of devouring them all!!

Halloween Cookies

Last week I was killing some time over lunch by browsing one of my favorite stores, Crate and Barrel. I was busy trying to restrain myself from spending money, when I saw this fun Halloween Cookie Cutter Set. Did I mention it was on sale? Ohhh, I just couldn't resist!


It just so happens that one of my favorite holiday traditions, with my family, is decorating Christmas cookies. Since I can remember my Mom has been making this "rolled" cookie recipe with us kids... and now the grandkids. It is such a terrific recipe and so easy. So I called my sister, made a date with her and the munchkins.. then invited us over to my parents for the afternoon for a little "pre" Halloween fun!

Cookie Cutter Cookies
makes 2 dozen (roughly)
Ingredients
1 C Butter (sweetened butter- unsalted)
2/3 c sugar
1 egg
2 1/2 cups sifted all purpose flour
1/2 tsp salt
1 tsp vanilla

Cream sugar and butter till smooth. Add vanilla. Beat in Egg. Combine and add flour, salt. Chill dough 3-4 hrs before rolling. Preheat Oven to 350 degrees. Bake 8-10 minutes or until slightly colored. Let cool and decorate!

*Cookie Artwork by Jackson, Mckenzie and Austin