Hubby has to work tomorrow (Superbowl Sunday) so I thought it would be nice to send a few things in with him for the rest of the crew. I started off with a sweet pepper relish and cream cheese dip (adapted from Harry and David's)
2 blocks of softened cream cheese
1 jar of Sweet Pepper and Onion Relish
Beat cream cheese and relish together until cream cheese is smooth. Serve with tortilla chips.
Came out perfect...but then again it would be kinda difficult to mess that up ;-)
Then, I tried to adapt a mini peanut butter cheesecake recipe into a full sized cheesecake. I made the graham cracker crust and placed peanut butter cups all over the crust.
Made the filling and put it into the oven and kept checking on it, adding minutes to the timer because the top looked too "jiggly".
I guess I didn't add enough time. The top of the cheesecake looked set, but I kept having this nagging feeling that it wasn't done.
So I thought I'd be cute and cut it into slices and arrange them on a platter and then I'd know for sure if it was done. Well it wasn't. It took a one way trip into the trash can :-( I've made the mini version (in a muffin tin) a million times and never had a fail. I'm going to tweak the baking time and make this work! Just not in time for hubby to take it to the station tomorrow.
However, all is not lost! Last night I decided to try out the "best" chocolate chip cookie recipe. The recipe comes from The New York Times. This recipe uses two different types of flour and needs to be refrigerated for at least 24 hours before you can bake them.
It also uses a sprinkling of sea salt right before you bake them (the best part!!). I made some small changes (I used white and semi-sweet chocolate chips and I didn't make mine so big). I've been taking them out of the oven all night and they are so good!
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| I wasn't sure how much they would spread out, so at first I only put a few on the cookie sheet. |
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