Apple Cheddar Pretzel Knots

A pretty perfect fall food, these pretzel knots are the perfect snack after an afternoon picking apples or carving pumpkins! It’s also a good excuse to have the rest of a gallon of cider around, so you could sip some mulled cider while you munch!

img_7721Ingredients:

  • 3/4 cup warm apple cider
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons active dry yeast
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • 1 teaspoon cinnamon, divided
  • 2 1/4 cups all-purpose flour
  • 1 medium apple, peeled and diced
  • 1/4 cup cheddar cheese, grated
  • sea salt for topping
  • 1 large egg, beaten, for egg wash
  • 2/3 cup baking soda, for boiling

Cheese is one ingredient where I recommend paying a bit extra for a nice version. Supermarket brand cheddar can be pretty flavorless, and extra sharp cheddar really stands out and improves things enough to justify the cost.

To make the dough, stir together the cider, brown sugar, and yeast in a large bowl.

I did question whether my yeast had died, but the dough rose, so all's well...

I did question whether my yeast had died, but the dough rose, so all’s well…

Let it sit for 5-10 minutes until the yeast starts to get things a bit foamy, then add the butter, salt, 1/2 teaspoon of the cinnamon, and flour, stirring until a rough dough comes together.

img_7710Turn out onto a lightly floured surface and knead unto a soft, smooth dough is formed. Form the dough into a ball and place it in a large greased bowl, turning the dough-ball to get it lightly greased all over. Cover with a kitchen towel and set aside in a warm place to ride until the dough has doubled, 1 to 1 1/2 hours.

img_7711While the dough rises, prepare the apple filling. Preheat the oven to 375 degrees. Line a baking sheet with foil or parchment. Combine the diced apple with the remaining 1/2 teaspoon cinnamon, and spread on the lined sheet.

img_7712Bake 15-20 minutes, until the pieces are dry to the touch. Remove from the oven and set aside to cool.

img_7713Once the dough has risen, increase the oven temperature to 425 degrees, and set a large pot of water on the stove to boil. Line another baking sheet and set aside.

Divide the dough into 4 equal pieces, and roll each out into a 12″x3″ rectangle.

img_7714Spread 1/4 of the cheese and 1/4 of the apple down the long side of one of the dough pieces, then repeat with the remaining cheese, apple, and dough pieces.

img_7715Lightly brush the opposite long sides with egg wash, then roll the dough around the filling, towards the egg wash side, creating a log, and pinching to make sure the log stays closed around the filling.

img_7716Gently tie each log into a basic knot.

img_7717Add the baking soda to the boiling water, being careful as it will foam up. Add two of the knots to the boiling water and let them boil for 30 seconds, spooning water over them or flipping them if they are floating half out of the water. Remove from the water with a slotted spoon and place on the prepared sheet. Repeat with the remaining pretzels.

img_7718Brush the top of each knot with egg wash, then sprinkle with sea salt. Bake 18-20 minutes, or until golden brown. img_7719Let cool 10 minutes before serving.

img_7720Super yummy, and not as much work as they may appear!

Apple Cheddar Pretzel Knots

From Bashful Bao.

  • 3/4 cup warm apple cider
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons active dry yeast
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • 1 teaspoon cinnamon, divided
  • 2 1/4 cups all-purpose flour
  • 1 medium apple, peeled and diced
  • 1/4 cup cheddar cheese, grated
  • sea salt for topping
  • 1 large egg, beaten, for egg wash
  • 2/3 cup baking soda, for boiling

To make the dough, stir together the cider, brown sugar, and yeast in a large bowl. Let it sit for 5-10 minutes until the yeast starts to get things a bit foamy, then add the butter, salt, 1/2 teaspoon of the cinnamon, and flour, stirring until a rough dough comes together. Turn out onto a lightly floured surface and knead unto a soft, smooth dough is formed. Form the dough into a ball and place it in a large greased bowl, turning the dough-ball to get it lightly greased all over. Cover with a kitchen towel and set aside in a warm place to ride until the dough has doubled, 1 to 1 1/2 hours.

While the dough rises, prepare the apple filling. Preheat the oven to 375 degrees. Line a baking sheet with foil or parchment. Combine the diced apple with the remaining 1/2 teaspoon cinnamon, and spread on the lined sheet. Bake 15-20 minutes, until the pieces are dry to the touch. Remove from the oven and set aside to cool.

Once the dough has risen, increase the oven temperature to 425 degrees, and set a large pot of water on the stove to boil. Line another baking sheet and set aside.

Divide the dough into 4 equal pieces, and roll each out into a 12″x3″ rectangle. Spread 1/4 of the cheese and 1/4 of the apple down the long side of one of the dough pieces, then repeat with the remaining cheese, apple, and dough pieces. Lightly brush the opposite long sides with egg wash, then roll the dough around the filling, towards the egg wash side, creating a log, and pinching to make sure the log stays closed around the filling. Gently tie each log into a basic knot.

Add the baking soda to the boiling water. Add two of the knots to the boiling water and let them boil for 30 seconds, spooning water over them or flipping them if they are floating half out of the water. Remove from the water with a slotted spoon and place on the prepared sheet. Repeat with the remaining pretzels.

Brush the top of each knot with egg wash, then sprinkle with sea salt. Bake 18-20 minutes, or until golden brown. Let cool 10 minutes before serving.

 

 

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Cider-Glazed Pork Tenderloin

Fall is here (heck by the time this post goes up it’ll probably have snowed where I live), which for me means putting apples everywhere I can. I did a couple cider recipes in a row recently to justify buying a whole gallon, and this one was most emphatically a winner. It’s tangy and sweet and just delightful! I ate it with this cider-squash recipe, which is… the best I’ve liked butternut squash, but still not AMAZING so I’m not going to be giving it its own post here. But back to the pork! –

img_7705Ingredients:

  • 1/2 cup apple cider
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 (1–1 1/2 pound) pork tenderloin
  • kosher salt
  • freshly ground black pepper
  • 2 teaspoon chopped fresh rosemary
  • 3 tablespoons butter, divided
  • 1 tablespoon extra-virgin olive oil

Whisk together the cider, cider vinegar, and mustard in a small bowl. Set aside.

img_7694Preheat oven to 400 degrees. Trim any excess fat or creepy bits (tendons) from the pork, then pat the outside dry with paper towels. Sprinkle salt, pepper, and the rosemary evenly all over the pork.

Heat the butter and oil in a large ovenproof skillet over medium high heat. Add the pork and sear until the bottom gets a golden-brown crust. It should already smell really good at this point!

img_7698Turn the pork, using tongs, and sear similarly on all the other sides.

img_7699Transfer the pan to the oven and cook until an instant read thermometer reads 140 degrees in the center, 12-15 minutes. If you have one of the ones that reads the meat while it’s still in the oven, even better, mine was even hotter at just 12 minutes. Remove the pork to a clean plate/cutting board.

img_7701Return the pan to medium high heat and add the cider mixture, scraping up the browned bits on the bottom with a wooden spoon.

img_7702When the cider has reached a simmer, return the pork to the pan. Spoon the cider mixture over the pork, tilting the pan as needed to scoop up more mixture.

img_7703Continue spooning the cider mixture until it reduces and thickens. Remove the pan from the heat, and remove the pork to a cutting board. Tent with foil and let rest 5-10 minutes before slicing and serving, drizzling with the remaining cider sauce.

I should learn how to sharpen a knife some day.

I should learn how to sharpen a knife some day.

img_7708

Yum!

Cider-Glazed Pork Tenderloin

From Delish.com.

  • 1/2 cup apple cider
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 (1–1 1/2 pound) pork tenderloin
  • kosher salt
  • freshly ground black pepper
  • 2 teaspoon chopped fresh rosemary
  • 3 tablespoons butter, divided
  • 1 tablespoon extra-virgin olive oil

Whisk together the cider, cider vinegar, and mustard in a small bowl. Set aside.

Preheat oven to 400 degrees. Trim any excess fat or tendons from the pork, then pat it dry with paper towels. Sprinkle salt, pepper, and the rosemary evenly all over the pork.

Heat the butter and oil in a large ovenproof skillet over medium high heat. Add the pork and sear until the bottom gets a golden-brown crust. Turn the pork, using tongs, and sear similarly on all the other sides. Transfer the pan to the oven and cook until an instant read thermometer reads 140 degrees in the center, 12-15 minutes. Remove the pork to a clean plate.

Return the pan to medium high heat and add the cider mixture, scraping up the browned bits on the bottom with a wooden spoon. When the cider has reached a simmer, return the pork to the pan. Spoon the cider mixture over the pork, tilting the pan as needed to scoop up more mixture. Continue spooning the cider mixture until it reduces and thickens. Remove the pan from the heat, and remove the pork to a cutting board. Tent with foil and let rest 5-10 minutes before slicing and serving, drizzling with the remaining cider sauce.

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Malt Vanilla Ice Cream Cake

Someone recently gave me a package of Chips Ahoy cookies. I didn’t really want to just eat them plain, as there are plenty of cookies I like better, so I turned them into the bottom crust for a simple but fantastic ice cream cake for my birthday. Even if you don’t want this in cake form, you should really make this ice cream, it’s Very Good!

img_7690Ingredients:

Crust:

  • 6.5 ounces Chips Ahoy cookies (1/2 of a package)
  • 1/4 cup butter, melted

Ice Cream:

  • 5 large egg yolks
  • 1/2 cup malted milk powder
  • 1 3/4 cup heavy cream
  • 3/4 cup 2% milk
  • 1/2 cup sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • hot fudge ice cream topping, to taste

Preheat oven to 350 degrees.

Crush the cookies – this goes super fast in a food processor!

img_7670Add the melted butter and combine until well mixed. Again, this takes just seconds in a food processor.

img_7671Transfer the crumb mixture into a 9″ springform pan and bake 15 minutes. Remove from the oven and set aside to cool. Once the crust has reached room temperature, you can store it in the freezer until the ice cream is ready.

img_7673To make the ice cream, place the yolks in a medium, heatproof bowl and whisk them to break them up. Whisk in the malted milk powder, then set aside.

img_7672In a heavy saucepan, combine the cream, milk, sugar, and salt, stirring to combine. Place the pan over medium-high heat until the mixture just begins to simmer, then reduce the heat to medium.

Scoop approximately 1/2 a cup of the hot cream mixture and drizzle it into the bowl with the egg yolks, while whisking the yolks constantly. Repeat with another 1/2 cup of hot cream, continuing to whisk the yolk mixture.

img_7674Stirring the cream mixture constantly with a rubber spatula, now drizzle the egg mixture into the rest of the cream mixture. Cook, stirring constantly, until the combined mixture coats the back of a spoon, holding a clear line when you run your finger through it.

img_7675Strain the mixture into a clean container (to catch any scrambled eggs that may have cooked a bit too much).

img_7676Put your clean container into an ice bath to cool the custard you’ve made, stirring occasionally. Once the custard has reached roughly room temperature, stir in the vanilla and then cover it with plastic wrap, pressing the wrap all the way down to the surface of the custard to prevent a skin from forming on the surface. Refrigerate at least 2 hours.

img_7678When the custard has been chilled, freeze it according to your ice cream maker’s instructions. You can add fudge sauce (however much you want, probably something like 6 ounces) to the end of the churning process, or add it to the ice cream as you put it in the pan – I went with the latter as I didn’t want brown ice cream, but either way is going to taste fantastic.

img_7679Remove the prepared crust from the freezer and scoop the soft ice cream from your ice cream maker, adding hot fudge sauce between scoops of ice cream if you haven’t already added it to the ice cream, then swirling a bit and smoothing the top.

Extra fudge? Don't mind if I do!

Extra fudge? Don’t mind if I do!

img_7681Freeze at least a further 3 hours before serving.

img_7682Happy birthday to me!

Malt Vanilla Ice Cream Cake

Ice cream recipe adapted from Epicurious.

Crust:

  • 6.5 ounces Chips Ahoy cookies (1/2 of a package)
  • 1/4 cup butter, melted

Ice Cream:

  • 5 large egg yolks
  • 1/2 cup malted milk powder
  • 1 3/4 cup heavy cream
  • 3/4 cup 2% milk
  • 1/2 cup sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • hot fudge ice cream topping, to taste

Preheat oven to 350 degrees.

Crush the cookies, then mix in the melted butter. Transfer the crumb mixture into a 9″ springform pan and bake 15 minutes. Remove from the oven and set aside to cool. Once the crust has reached room temperature, you can store it in the freezer until the ice cream is ready.

To make the ice cream, place the yolks in a medium, heatproof bowl and whisk them to break them up. Whisk in the malted milk powder, then set aside.

In a heavy saucepan, combine the cream, milk, sugar, and salt, stirring to combine. Place the pan over medium-high heat until the mixture just begins to simmer, then reduce the heat to medium.

Scoop approximately 1/2 a cup of the hot cream mixture and drizzle it into the bowl with the egg yolks, while whisking the yolks constantly. Repeat with another 1/2 cup of hot cream, continuing to whisk the yolk mixture.

Stirring the cream mixture constantly with a rubber spatula, now drizzle the egg mixture into the rest of the cream mixture. Cook, stirring constantly, until the combined mixture coats the back of a spoon, holding a clear line when you run your finger through it. Strain the mixture into a clean container. Put your clean container into an ice bath to cool the custard you’ve made, stirring occasionally. Once the custard has reached roughly room temperature, stir in the vanilla and then cover it with plastic wrap, pressing the wrap all the way down to the surface of the custard to prevent a skin from forming on the surface. Refrigerate at least 2 hours.

When the custard has been chilled, freeze it according to your ice cream maker’s instructions. Remove the prepared crust from the freezer. Add fudge sauce at the end of the freezing, or swirl into the ice cream as you transfer it into the crust. Smooth the surface and freeze an additional 3 hours before serving.

 

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Butterscotch Chip Cookies

I recently spent a day with a local hunting guide driving around all sorts of places south of Rawlins looking at historic homesteads, stage stops, and barns. Before the trip, I asked the guide what sort of baked goods he’d like for the drive, and butterscotch chip cookies were at the top of his list. These cookies were the perfect thing to keep us going as we tromped through places people hadn’t walked in years!

I found two buttons and a snap at a 1919 homestead!

I found two buttons and a snap at a 1919 homestead!

This cookie dough does have a chill time, so it’s good for if you need cookies to go in the morning – prepare the dough the night before, then just slice and bake in the morning!

img_7549Ingredients:

  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 cup butterscotch chips

In a large bowl, cream the butter and sugars on medium speed.

img_7541Add the egg and vanilla, then the salt.

img_7542On low speed, add the flour 1/2 cup at the time.

img_7543Fold in the baking soda, cornstarch, and butterscotch chips by hand.

img_7544Either cover the dough in the bowl or place it on plastic wrap and shape into a log (like slice and bake dough you can buy in the dairy/eggs section of your supermarket) and wrap up tight. Refrigerate at least 3 hours, preferably overnight.

img_7545Preheat oven to 350 degrees and line cookie sheets with parchment paper. Spoon or slice cookie dough onto the lined sheets.

img_7546 img_7547Bake 10-12 minutes, cool on the pans 2 minutes, then transfer to a rack to cool.

img_7548

Delicious!

Butterscotch Chip Cookies

From Gal on a Mission.

  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 cup butterscotch chips

In a large bowl, cream the butter and sugars on medium speed. Add the egg and vanilla, then the salt. On low speed, add the flour 1/2 cup at the time. Fold in the baking soda, cornstarch, and butterscotch chips by hand.

Either cover the dough in the bowl or place it on plastic wrap and shape into a log (like slice and bake dough you can buy in the dairy/eggs section of your supermarket) and wrap up tight. Refrigerate at least 3 hours, preferably overnight.

Preheat oven to 350 degrees and line cookie sheets with parchment paper. Spoon or slice cookie dough onto the lined sheets. Bake 10-12 minutes, cool on the pans 2 minutes, then transfer to a rack to cool.

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Pear Crisp Cheesecake

This is a pretty amazing cheesecake. The cheesecake part itself is super creamy and light, and then you add the fruit crumble and… perfection! It just shares that one downside of most cheesecakes, that it needs to chill overnight, so be sure to bake it while you still have one dessert’s-worth of something else to get you through the wait!

img_7540Ingredients:

Crust:

  • 7 ounces Biscoff cookie crumbs, or cinnamon graham cracker crumb if you can’t find Biscoffs (1/2 a box of grahams)
  • 1/4 cup unsalted butter, melted

Filling:

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup sour cream

Topping:

  • 1/2 cup old-fashioned oats
  • 1/3 cup all-purpose flour
  • 3 tablespoons packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, softened and cut into small cubes
  • 2 medium pears, chopped into bite-size pieces

To prepare the crust, preheat the oven to 350 degrees. Stir together the cookie crumbs and butter until well mixed, then press evenly into the bottom of a 9″ springform pan.

img_7530Bake for 15 minutes, then remove from the oven and set aside to cool slightly.

Not very visibly different, but that's ok!

Not very visibly different, but that’s ok!

To make the filling, first combine the cream cheese and sugar in a large bowl and beat on medium speed until smooth.

img_7531Add the eggs one at a time, beating after each.

img_7532Mix in the vanilla and cinnamon.

img_7534Finally, mix in the sour cream, then spread evenly in the prepared crust. Set aside to make the topping.

img_7535For the topping, combine the oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Use a pastry blender, fork, or your hands to mix the butter into the dry goods until the the butter is well distributed and has just small clumps throughout.

Spread the chopped pears over the cheesecake.

img_7536Sprinkle the prepared oat mixture on top of the pears.

img_7537Bake for 15 minutes at 350, then reduce the temperature to 200 and bake a further 2 hours and 10 minutes. Turn off the oven, remove the cheesecake, and run a knife around the inside edge of the pan. Return the cheesecake to the oven with the door shut and let it sit in the still-warm oven for a further 2 hours. Remove from the oven, cover, and chill overnight.

img_7538My coworker Carol said this was the best thing I’ve made yet, which is a no small feat!

img_7539

Pear Crumble Cheesecake

From Bake or Break.

Crust:

  • 7 ounces Biscoff cookie crumbs, or cinnamon graham cracker crumb if you can’t find Biscoffs (1/2 a box of grahams)
  • 1/4 cup unsalted butter, melted

Filling:

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup sour cream

Topping:

  • 1/2 cup old-fashioned oats
  • 1/3 cup all-purpose flour
  • 3 tablespoons packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, softened and cut into small cubes
  • 2 medium pears, chopped into bite-size pieces

To prepare the crust, preheat the oven to 350 degrees. Stir together the cookie crumbs and butter until well mixed, then press evenly into the bottom of a 9″ springform pan. Bake for 15 minutes, then remove from the oven and set aside to cool slightly.

To make the filling, first combine the cream cheese and sugar in a large bowl and beat on medium speed until smooth. Add the eggs one at a time, beating after each, then the vanilla and cinnamon. Finally, mix in the sour cream, then spread evenly in the prepared crust. Set aside to make the topping.

For the topping, combine the oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Use a pastry blender, fork, or your hands to mix the butter into the dry goods until the the butter is well distributed and has just small clumps throughout.

Spread the chopped pears over the cheesecake, then sprinkle the prepared oat mixture on top of the pears. Bake for 15 minutes at 350, then reduce the temperature to 200 and bake a further 2 hours and 10 minutes. Turn off the oven, remove the cheesecake, and run a knife around the inside edge of the pan. Return the cheesecake to the oven with the door shut and let it sit in the still-warm oven for a further 2 hours. Remove from the oven, cover, and chill overnight.

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Blueberry Lemon Sorbet

A few weeks ago I won a giveaway on a different food blog, Katie at the Kitchen Door. I won a variety of Stonewall Kitchen items, including their Wild Maine Blueberry Jam. I don’t do a lot of pb&j or other easy jam things lately, so I went to the Stonewall Kitchen website for ideas on how to use up the jam. I had never frozen something with so much water, so I was kind of worried that the sorbet recipe I chose was going to be a gross icy mess, but it’s actually a good texture, very tart from the lemons, and has nice little bursts of blueberry flavors from the whole berries in the jam.

img_7521First, though, a 2-picture tutorial on cutting lemons to juice them, which I learned from the side of a lime box:

First, cut off between 1/4 and 1/3 of two sides, leaving a flat center.

First, cut off between 1/4 and 1/3 of two sides, leaving a flat center.

Then, cut off the other two sides, leaving a square center ‘column’.

img_7517

Squeeze all the side bits how you’d expect, and crush the center column, top down to bottom. Ideally do all your squeezing over a strainer, so you don’t have to fish out seeds at the end!

Ingredients:

  • 1 cup Stonewall Kitchen Wild Maine Blueberry Jam
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1/2 teaspoon lemon zest
  • 2 cups water

Combine all the ingredients in a bowl and whisk together, breaking up all the clumps of jam.

Good color!

Good color!

Pour the mixture into the bowl of your ice cream maker and freeze according to the machine’s directions, probably 25-30 minutes.

img_7519Transfer to a dish with a lid and freeze several more hours until firm.

img_7520Super simple, super flavorful

It's the people who don't eat alone in front of their laptops every meal that are the real monsters!

It’s the people who don’t eat alone in front of their laptops every meal that are the real monsters!

Blueberry Lemon Sorbet

From Stonewall Kitchen.

  • 1 cup Stonewall Kitchen Wild Maine Blueberry Jam
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1/2 teaspoon lemon zest
  • 2 cups water

Combine all the ingredients in a bowl and whisk together, breaking up all the clumps of jam. Pour the mixture into the bowl of your ice cream maker and freeze according to the machine’s directions, probably 25-30 minutes. Transfer to a dish with a lid and freeze several more hours until firm.

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Spaghetti Squash Cheesecake

This week’s second healthified dessert uses spaghetti squash, but you wouldn’t know it from the texture, or the taste. This winds up very sweet, thanks to a box of cheesecake pudding mix, and stays in good shape for many days of leftovers.

IMG_7501If you’re unsure how to get prepared spaghetti squash, cut a spaghetti squash in half lengthwise and scrape out the seeds and glop in the middle with a spoon. Either bake, face down, at 350 degrees for an hour, or microwave each half, again face down, for 10 minutes. Either way, once they are cooked you just scrape out the insides with a fork or two, and it’s all set! What you don’t use for the cheesecake, you can eat for dinner with some spaghetti sauce!

Ingredients:

  • 2 cups prepared spaghetti squash
  • 1 8 ounce block cream cheese, room temperature
  • 1 3.4 ounce package cheesecake pudding mix
  • 1 prepared graham cracker pie crust
  • 2 tablespoons jam

Combine the spaghetti squash and cream cheese in a food processor and process until smooth.

IMG_7493Add the pudding mix and process again until evenly combined.

Slightly yellower, perhaps?

Slightly yellower, perhaps?

Transfer the mixture into the prepared crust.

IMG_7496Dot the surface with the jam, in this case blueberry, and swirl it with a knife.

IMG_7499 IMG_7500Chill at least 1 hour before serving.

IMG_7515

Spaghetti Squash Cheesecake

Lightly adapted from Countryside Network.

  • 1 8 ounce block cream cheese, room temperature
  • 1 3.4 ounce package cheesecake pudding mix
  • 1 prepared graham cracker pie crust
  • 2 tablespoons jam

Combine the spaghetti squash and cream cheese in a food processor and process until smooth. Add the pudding mix and process again until evenly combined. Transfer the mixture into the prepared crust. Dot the surface with the jam, and swirl it with a knife. Chill at least 1 hour before serving.

 

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