My friend Karen Wells of Hagersville recently gave me some baking that she and her son had each made. Jonathen is 17 and started baking when he was 4. He made the most delicious peanut butter cheesecake and, although it takes some time to prepare, it is certainly well worth it. Don’t use light cream cheese in the cheesecake as it doesn’t turn out as well. Be sure to cool it completely before adding the glaze. Karen recommends doubling the glaze recipe for the apple coffee cake. She also added extra cinnamon. Karen said that Jonathen makes a delicious flank steak and chocolate brownies so I will ask for those recipes, too.
Our acts of kindness include a lady grocery shopping for her elderly neighbour and, of course, Karen and Jonathen sharing baking. Two Caledonia gentlemen also helped a reader push their car off to the side of the road when it broke down and waited with them until help arrived.
Peanut Butter Cheesecake
Brownie Crust
1 box of brownie mix
½ cup vegetable oil
¼ cup water
1 egg, lightly beaten
½ cup semi-sweet chocolate chips
½ cup peanut butter chips
Cheesecake Layer
3 pkgs. cream cheese at room temperature
1 cup sugar
4 eggs at room temperature
1 Tbsp. vanilla
¾ cup peanut butter
½ cup heavy cream
14 miniature peanut butter cups
Chocolate Peanut Butter Topping
1 cup semi-sweet chocolate chips
½ cup heavy cream
34 miniature peanut butter cups
Preheat oven to 350. Line bottom of a spring form pan with parchment paper and spray lightly. Mix crust ingredients together, except for the chips, and pour into the pan. Bake 35 minutes. Remove pan from the oven and immediately sprinkle the chips on the top. Allow to cool. Reduce oven to 325.
Beat the cream cheese until smooth. Add sugar and vanilla. Mix for 1-2 minutes. Reduce speed to low and add eggs one at a time. Do not over mix. Keep mixer on low and add peanut butter and cream. Mix well. Cut peanut butter cups into quarters. Use a spatula to fold in the peanut butter cups.
Wrap pan in a double layer of tin foil so water won’t get in as it will make the cheesecake soggy. Spoon the cheesecake batter into the pan and place it in a large roasting pan. Carefully pour hot water into the pan about 1 inch high. Bake for 1 hour. It is very important to use the water bath as it keeps it moist. Do not over bake. Remove from the oven and allow cheesecake to cool on the counter out of the roasting pan for about an hour. Chill overnight in fridge. After it is cold, run a knife around the edges and remove from pan.
Using a microwave safe bowl combine the chips and cream. Microwave for 45 second intervals, stirring after each time until the chocolate is smooth. Pour glaze over top and gently smooth all over. Sprinkle the top of it with the peanut butter pieces. Serve.
Apple Crisp Coffee Cake
2 cups flour
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
1 ½ cups sugar
½ cup melted butter
1 cup sour cream
3 eggs
2 tsp. vanilla
2 medium apples, finely diced
Topping
¾ cups flour
¾ cup packed brown sugar
½ tsp. cinnamon
½ cup melted butter
¼ tsp. salt
1 cup chopped pecans
Glaze
2/3 cup packed brown sugar
2 Tbsp. apple juice or cider
2 Tbsp. butter
Preheat oven to 350. Grease a 9×13-inch pan. Beat eggs. Whisk together flour, baking powder, salt, baking soda, cinnamon, and sugar. Add eggs, butter, sour cream, and vanilla and stir until smooth. Pour into pan. Sprinkle the apples over the batter.
In a medium bowl stir together all topping ingredients until thoroughly mixed. Sprinkle over apples.
Bake for 40 minutes or until a toothpick inserted in the centre comes out clean. Poke holes in the top of the cake for the glaze to soak through.
Combine glaze ingredients in a small pan over medium heat. Heat until melted together. Drizzle over the cake.
HINT: To make eggs easier to dye with less mess, insert one into a wire whisk before dipping.
FOOD FOR THOUGHT: (from a reader, Jane Anne Bawden) If you want to lift yourself up, lift up someone else.
