I'm baking for our guild's annual holiday party. The theme is A Tribute to Redwork, and Ben has asked us to use as much red and white as possible. What could be more perfect than a white chocolate cheesecake with raspberry topping? (Recipe below.)
I'm also bringing one of our new favorite crockpot dinners to a friend. I make these beef short ribs with some rice and roasted asparagus, and my family inhales it. It's not one of those complicated crockpot recipes with a lot of browning or chopping or multiple steps either; no, this one has 4 ingredients and can be assembled in under 5 minutes! Perfect for this busy month.
For dessert, I'm trying out Pioneer Woman's Itty Bitty Nutella Cakes. Just because they're pretty and easy. Also, I love Nutella. Isn't that enough?
We've run out of our homemade hot cocoa mix, so I grabbed the ingredients for that and stirred up a batch while the cheesecake was in the oven and the Nutella Cakes were in the freezer.
After all that my family will still expect dinner, so I'm experimenting with a new baked potato soup recipe. I'll let you know how it turns out.
What's new in your kitchen?
White Chocolate Cheesecake (origin unknown)
Preheat oven to 350.
- 1/4 lb butter, melted
- 2 C very finely ground tea biscuit crumbs (I use Social Tea Biscuits. 1 sleeve makes about 2 C)
- 1 oz white chocolate, grated
- 1/4 C sugar
- 2 lbs cream cheese, softened
- 1 1/4 C sugar
- pinch of salt
- 4 large eggs
- 3 oz white chocolate, shaved
- 2 C sour cream
- 3/4 C sugar
- 1 tsp vanilla
- 1 oz white chocolate, shaved
- 1 pckg frozen strawberries, raspberries, or mixture of both
- confectioners sugar, to taste