Pumpkin pie

My pie is a little different because it uses ice cream! :)

Ingredients

1 1/2 pints vanilla ice cream, softened

3 eggs

1 3/4 cups pumpkin puree

3/4 cup white sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 (9 inch) unbaked pie shells

Method

Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.

In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.

Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.

My Perfected Chocolate Chip Cookie

Whenever I'd bring in chocolate chip cookies to my old places of work, they'd always say it tasted great. Why thank you very much! I'd reply. People couldn't pinpoint what I did differently - Is there cinnamon in here? Nutmeg? What is it? they'd ask.

No, it's the same ingredients off the back of a Nestle Tollhouse chocolate chip bag. Most people couldn't believe it, but it was true. It still is. However, I always neglected to tell people my most vital step that transcended my food - I'd brown the butter...and instead of 2 eggs, I'd use one egg and an extra egg yolk.

There, I've said it. There goes my secret.

Ingredients

• 2 1/4 c all purpose flour
• 1 TSP baking soda
• 1 TSP salt
• 1 cup (2 sticks) butter
• 3/4 c granulated sugar
• 3/4 c packed brown sugar
• 1 tsp vanilla extract
• 1 large egg and 1 large egg yolk
• 2 cups (one 12 oz package) semi-sweet chocolate chips
  
• ¾ cup chopped pecans or walnuts, toasted (optional)

Method

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

Heat 14 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.





Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.

First 30 second whisking




Second 30 second whisking




Third and final whisking




Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.



Divide dough into 16 portions, each about 3 tablespoons (or use a #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.



Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Pecan Bars and Pecan Pie

Every once in a while I get this horrible craving for pecan bars or pie. I can't curb it, either. It's once in a blue moon and when it hits, I have to have either - I don't know what it is that makes it like that.

In any case, here are my go-to recipes for fast and easy pecan bars and pie - as always bold italics are my notes/suggestions - you don't have to follow it, but it's from my experience it's best that you do. ;)

Carina's Chewy Pecan Bars

Ingredients

• 1/4 cup butter, melted
• 4 eggs
• 2 cups packed brown sugar
• 2 teaspoons vanilla extract
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups chopped pecans
• confectioners' sugar

Method

Spread butter evenly in an ungreased 13-in. x 9-in. x 2-in. baking pan. In a mixing bowl, beat eggs, brown sugar and vanilla. Combine flour, baking soda and salt; gradually add to egg mixture. Stir in pecans.

Spread into prepared pan. Bake at 350 degrees F for 30-35 minutes or until browned. Dust with confectioners' sugar. Cool on a wire rack. Cut into bars.

***************************************************************************
After some experimenting, I was finally able to put together a pecan pie that didn't call for corn syrup -- YAY!!! I have always disliked corn syrup because it made it sickeningly sweet. I did try to make pecan pie with maple syrup, but we won't talk about that disastrous experimentation...shhh!

For my next attempt at modifying this recipe, I am going to try this recipe using 3/4 c brown sugar and 1/2 c splenda in an attempt to lower the calorie count. I want my diabetic friends to be able to partake in my baking!

Alternately, you can also add chocolate chips to this as well -- enjoy!

As I change and evolve in this recipe, I'll always keep this one here but will add the new variations to the bottom.


Pecan Pie

Ingredients

• 1 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup butter
• 2 eggs
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (I tend to put in 1.5 cups because I hate it when the center is very runny and caramel-like, I like a firmer, more bar-like texture)
  

Method

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts
3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

MMM...donuts.

This recipe won't make lovely light donuts like Krispy Kreme. These are traditional cake donuts so they will be heavier and a bit denser, but still darn good!

What I also love about this recipe is that from start to finish, you can be done in under 30 minutes.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup white sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/4 teaspoon ground cinnamon (I tend to use about 1 tsp)
• 1 dash ground nutmeg (I tend to use about 1 tsp)
  
• 2 tablespoons melted butter
• 1/2 cup milk
• 1 egg, beaten
• 1 quart oil for frying
  

Method

1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes.
3. Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.

Key Lime Pie

This pie sets in your fridge - yay! I recommend using limes from the store, not key limes because it will be more work than it's worth. Plus, I've found people tend to like the more 'lime-y' taste.

My super secret ingredient is instant vanilla pudding used as a thickening agent so you don't have to use so much gelatin.

Ingredients

For the Crust

• 8 whole graham crackers , broken into smaller pieces
• 2 TBSP sugar
• 5 TBSP unsalted butter, melted

For the Pie Filling

• 1/4 c sugar
• 1 TBSP grated lime zest
• 8 oz cream cheese, softened
• 1 (14 0z) can sweetened condensed milk
• 1/3 c instant vanilla pudding mix
• 1 1/4 tsp unflavored gelatin
• 1 c fresh lime juice from 6-8 limes
• 1 TSP vanilla extract

Method

1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse crackers and sugar in food processor until finely ground. Add melted butter in steady stream while pulsing until crumbs resemble damp sand. Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of 9-inch pie plate. Bake until fragrant and browned around edges, 12 to 14 minutes. Cool completely.

2. For the filling: Process sugar and zest in food processor until sugar turns bright green, about 30 seconds. Add cream cheese and process until combined, about 30 seconds. Add condensed milk and pudding mix and process until smooth, about 30 seconds. Scrape down sides of bowl. Stir gelatin and 2 tablespoons lime juice in small bowl. Heat in microwave for 15 seconds; stir until dissolved. With machine running, pour gelatin mixture, remaining lime juice, and vanilla through feed tube and mix until thoroughly combined, about 30 seconds.

3. Pour filling into cooled crust, cover with plastic, and refrigerate at least 3 hours or up to 2 days. To serve, let pie sit at room temperature for 10 minutes before slicing.

Beef Stew

This is a recipe that Colin and I found one day in Safeway off a random recipe card that was on a rack. It looked so simple we decided to give it a shot.

By far, one of my most favorite beef stew recipes...hearty, flavorful and different from the norm!

Serves 4 – 6

Ingredients

• 2 pounds stewing beef, cut into 1-inch cubes
• 1 ¼ stick butter
• 3 medium onions, peeled and coarsely chopped
• 2 pounds potatoes, peeled and coarsely chopped
• 2 pounds tomatoes, peeled & seeded (or two 28-ounce cans, drained)
• 2 bay leaves
• 4 cups chopped cilantro (1/4 pound)
• 4 cups chopped basil (1/4 pound)
• 1 green pepper, chopped
• 1 hot red or green pepper, chopped
• 1 tsp salt
• 1 cup water
• Freshly ground black pepper

Method

Place the meat in a Dutch oven and cook, covered, over low heat until it begins to sweat. Without adding any liquid, braise the meat for about 10 minutes, stirring once, Uncover the pan and turn the heat to high. Cook for another 10 minutes, until the liquid evaporates. Add the butter at this point, and cook the meat over medium-high heat for about 10 minutes more, stirring occasionally, until it browns. Next, add the onions and potatoes and cook for 5 more minutes. Puree the tomatoes and add to the pan along with the remaining ingredients, seasoning to taste with pepper. Mix well. Simmer, covered, for 1 hour.

Garam Masala

Taken from this website.

This yields 1/2 cup of Garam Masala. Store in an airtight container.

Ingredients

2 tablespoons cumin seeds

2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)

METHOD

Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.

Garam Masala keeps for 3 months.

Chicken Tikka Masala

Chicken Tikka Masala

As always, bold italics are merely suggestions. :)

Serves 4

Ingredients

For Marinade

1 c yogurt

1 TBSP lemon juice

2 TSP ground cumin

1 TSP ground cinnamon (if you have garam masala, use it here...cinnamon was nice, but I think the garam masala gives it a fuller richer experience)

2 TSP cayenne pepper (or less because it may be too spicy for you - it was too spicy for me...I admit it!)

1 TBSP minced fresh ginger

1 TSP salt (or more if you like, but anymore than 1 tsp is overkill, imo)

3 boneless, skinless chicken breasts, cut into bite-size pieces

4 long skewers

For Sauce

1 TBSP butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

2 tsp ground cumin

2 tsp paprika

1 tsp salt (or more if you like, but again, anymore than 1 tsp is overkill)

1 (8 oz) can tomato sauce

1 c heavy cream

1/4 c chopped fresh cilantro

METHOD

In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, black pepper, ginger and 1 tsp salt. Stir in chicken, cover, then refrigerate for 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 tsp cumin, paprika and 1 tsp salt. Stir in tomato sauce and cream. Simmer on low until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro.

Pie Crust

Ingredients:

• 2 1/2 c all purpose flour
• 1 TSP salt
• 1 TSP sugar
• 1 cup unsalted butter, cut into 1 TBSP pieces, VERY COLD (it's important that they be cold or your crust will not turn out correctly)
• 1/4 to 1/2 c cold water

METHOD

1. Put the flour, salt and sugar into a food processor and pulse once or twice.
2. Add the butter and process until the mixture looks grainy.
3. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
4. Decant the loose dough onto a piece of plastic wrap.
5. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
6. Split into two pieces and wrap each and chill for at least 4 hours before using.
7. Dough can be made ahead for up to one week.

Apple Pie

Mine deviates from the standard - it uses buttermilk and has a custard-like texture to it. If you aren't adventurous, this isn't for you.

I made the topping different from your standard apple pie - at the time, my husband was craving a crumble type of topping. He's British, so he wanted a crumble more than anything else. I've served this to other friends who are Brits and they enjoy it as well. I hope you do, too! :)

This recipe calls for a pie crust. You can be adventurous and make your own or if you're in a pinch, use store bought.

Ingredients:

• 1 (9 inch) pie shell (made or store bought)
  
• 1/4 cup butter
• 2 tart apples - peeled, cored and sliced
• 1/2 cup white sugar (I take this down to 1/4 c because there is a lot of sugar in this recipe, you can take it down even more if you like)
  
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter, softened
• 1 1/3 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 3/4 cup buttermilk
• 1/4 cup white sugar
• 1/4 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 3 tablespoons butter

METHOD

1. Preheat oven to 300 degrees F (150 degrees C).
2. To Make Apple Filling: Melt 1/4 cup butter or margarine in skillet over medium heat. Add apple, 1/2 cup white sugar, and 1/2 teaspoon cinnamon. Cook 3 to 5 minutes, until tender. Set aside.
3. To Make Buttermilk Custard: In a large mixing bowl combine 1/4 cup softened butter or margarine with 1 1/3 cups white sugar. Beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth.
4. Fit pastry into pie pan and prick with a fork. Spoon apple mixture into crust, then pour buttermilk custard over it.
5. Place in preheated oven and bake for 30 minutes.
6. To Make Streusel Topping: While pie is baking, combine 1/4 cup white sugar, brown sugar, 1/2 cup flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter or margarine until mixture is crumbly.
7. Remove pie from oven after 30 minutes and sprinkle streusel topping over custard. Return to oven and bake for an additional 40 to 50 minutes, until a knife inserted in center comes out clean. Let stand 1 hour before serving.

Pakora

I had always loved pakora, but the pakora you get in the US is different than the one in Delhi. I think the stuff here in the US is more punjabi style - the veggies are kind of mushed up and combined with the batter...I prefer more north Indian style where the veggies are not chopped up, but whole actual pieces.

This is the version I prefer...and hope you do as well. Some say it's almost like Japanese tempura, but with an Indian twist. I think every culture has something with batter deep fried veggies. If not, then they should! :)

FYI - this recipe calls for cauliflower and onions, but don't be afraid to use carrots and thinly sliced potatoes as well. This batter works well with almost any vegetable...except celery, turnips and beets. *hurls* Nothing can make those 3 things ever taste good.

Ingredients

• 1 cup chickpea flour
• 1/2 tsp ground coriander
• 1 tsp salt (I prefer seasalt)
• 1/2 tsp ground turmeric
• 1/2 tsp chili powder (can be made to 1 TBSP for more kick)
• 1/2 tsp Garam Masala**
  
• 2 cloves garlic, chopped (I tend to use 1/2 tsp garlic powder because the flavor can be spread around throughout the batter a lot better)
• 3/4 c water
• 1 quart oil for frying
• 1/2 a head of cauliflower florets
• 2 onions, cut into rings

METHOD

1. Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.

2. Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.

3. Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).

4. Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

** Garam Masala can be found at your local Asian market in the Indian spices section OR if you are feeling brave enough, you can make your own. I am lazy, so I go out and buy it. :D

Chocolate Mousse Pie

I highly suggest using the best chocolate you can find out there for this - ie Scharffenberger or Lindt. Anything else makes this recipe a fail from the moment you purchase a cheap chocolate.

Ingredients

Crust
21 chocolate sandwich cookies (such as Oreos)
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature

Mousse
12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Pinch of salt
3 3/4 cups chilled whipping cream
1/4 cup sugar

Chocolate shavings (optional)


Preparation

For Crust:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

For Mousse:

Bring 1 cup cream to boil in a medium sized heavy saucepan and whisk briskly, adding in the chocolate, vanilla and salt.Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.

Serves 8.

Cheesecake - NY Style

Ingredients

• 1 crumb crust recipe, at the bottom of the page
  
• 5 (8-oz) packages cream cheese, softened
• 1 3/4 cups sugar
• 3 tablespoons all-purpose flour
• Finely grated zest of 1 orange
• Finely grated zest of 1 lemon
• 5 large eggs
• 2 large egg yolks
• 1/2 teaspoon vanilla

METHOD

Make crumb crust as directed in separate recipe. Preheat oven to 550°F.

Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

Crumb crust recipe

Ingredients

• 1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
• 5 tablespoons unsalted butter, melted
• 1/3 cup sugar
• 1/8 teaspoon salt

METHOD

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

• I'll be honest and say that the 550F starting point freaked me out. It led to a slightly charred top - not pretty. I suggest starting it at 450F for the first 10-15 minutes, then down to 200 for about an hour and a half (it may take longer or shorter, keep checking your cheesecake!). After that, turn off the oven and let the cheesecake stay in there for an additional 30 minutes with the door closed. When the 30 mins have passed, crack open the oven door (leaving cheesecake in there) and leave in there for another 30 to 40 minutes. Doing that should result in a cheesecake with no cracks on top. It's ok if there is a crack, though! (these recommendations are for an electric oven...if you have gas, you might want to keep a closer eye and make your own call)
  
• The cheesecake will keep well for 2 weeks if you keep it covered and chilled.

cheesecake - light and fluffy

This cheesecake is very light and fluffy, unlike more traditional cheesecakes, which are creamy and dense.

Bold italics = suggestions/hints/notes

Ingredients

• 2 1/2 (8-oz) packages cream cheese (1 1/4 lb), softened
• 1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened, plus additional for pan
• 1 1/2 cups sugar (I would recommend dropping the sugar to 1 cup)
  
• 8 large eggs, separated
• 2 teaspoons finely grated fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla
• 1/2 teaspoon orange-flower water*
• 1/2 teaspoon almond extract
• 1/4 cup cornstarch

Special equipment: parchment paper cut into a 10-inch round and a 32- by 5-inch strip; a 10-inch (26-cm) springform pan.

METHOD

Preheat oven to 350°F.

Butter bottom and side of springform pan. Line bottom with round of parchment and butter round. Butter 1 side of parchment strip and fit unbuttered side of strip against buttered side of pan. (Strip will extend 2 inches above rim of pan.)

Beat together cream cheese, butter, 3/4 cup sugar, egg yolks, zest, juice, vanilla, orange-flower water, and almond extract in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes in a standing mixer or 3 minutes with a handheld. Add cornstarch and mix at low speed until just combined.

Beat egg whites in another large bowl with cleaned beaters at medium speed until whites just hold soft peaks. Add remaining 3/4 cup sugar, 1 tablespoon at a time, beating, then increase speed to high and continue beating until meringue holds stiff, glossy peaks, about 2 minutes in standing mixer or 3 minutes with handheld.

Fold one fourth of whites into cream cheese mixture to lighten, then fold in remaining whites gently but thoroughly.

Line outside of springform pan with foil (covering bottom and about 1 inch up side) to waterproof. Pour batter into pan and gently smooth top. Bake in a hot water bath in middle of oven until top is golden but cake trembles slightly when pan is shaken gently, 55 to 65 minutes. (Cheesecake will rise in oven, but then will fall slightly and set as it cools.) Transfer springform pan to a rack to cool completely, then chill, loosely covered, at least 8 hours.

• Hot water bath = To prepare a water bath for baking, put your filled pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller pan. For some, a hot water bath is really stressful for when you take out your item from the oven...the fear of the hot water sloshing and burning you is a real turn off for some. If this is your first time using a hot water bath, DO NOT use a disposable aluminum pan - you'll get burned...literally.
• I recommended dropping the sugar to 1c because it was far too sweet otherwise...and not in a good way.
• Orange flower water can be found (sometimes) in BevMo or a gourmet cooking store. If you can't find orange flower water and need it for a recipe, chop orange peel (I grate mine) and soak for 24 hours in sweet white wine. Strain before using wine.

Cheesecake - Peppermint

Bold italic = suggestions and notes that you might want to take a look at before you start...

Crust

• 1 9-ounce box chocolate wafer cookies
• 1/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, melted

Ingredients

• 2 pounds cream cheese, room temperature
• 1 cup sugar
• 4 large eggs
• 1/4 cup half and half
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract (I suggest using peppermint OIL)
  
• 1/3 cup 1-inch-diameter hard red-and-white-striped peppermint candies, crushed

Topping

• 1 1/2 cups sour cream
• 3 tablespoons sugar (can be increased to 1/4 c for extra sugary goodness - highly recommended)
  
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract

METHOD

For crust:
Wrap outside of 9-inch-diameter springform pan with aluminum foil. Finely grind cookies with sugar in processor. Add butter, process to blend. Press mixture onto bottom and up sides of prepared pan. Refrigerate crust while preparing filling.

For Filling:
Preheat oven to 350°F. Beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs 1 at a time, beating until blended after each addition. Beat in half and half, then vanilla and peppermint extracts. Stir in crushed peppermint candies. Pour filling into crust.

Bake cheesecake until filling is set in center and edges are puffed, about 50 minutes. Transfer to rack and cool 10 minutes. Maintain oven temperature.

For Topping:
Stir sour cream, sugar and extracts in small bowl to blend. Pour mixture over hot cheesecake , covering completely. Return cheesecake to oven and bake until top begins to set, about 8 minutes. Transfer to rack; cool completely. Cover and refrigerate overnight. (Can be made 1 day ahead. Keep refrigerated.)

Using small knife, cut around sides of pan to loosen cake. Remove pan sides. Garnish cake with peppermint candies.

• Use a 10" springform pan because it may not cook properly or all the way through.
• I suggested using peppermint oil because if you want a bit more of a minty taste, that's the way to go. If not, stick to the original peppermint extract.
• You can also add 1/2 c of mini chocolate chips to the batter as well - some friends suggested I try that...and it rocks.
• It is very important to have your ingredients (cream cheese, eggs, etc) at ROOM TEMP. I cannot stress that enough.
• Do not add the peppermint candies until you are ready to serve, otherwise they will melt.