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algI know I am the latest, but this morning I started watching the first season of Highlander, thanks to the Netflix "instant play" option. (This afternoon, the disc came in the mail that allows me to stream Netflix to my TV through my Wii's wireless card. Holy crap, y'all, we are living in the future!!!!) My younger sister is a huge Highlander fan, but this is the first time I've ever seen an episode all the way through. And I have a bunch of questions! Like: How did Richie and Duncan get to be BFF between episode 1 and episode 2? If a human cuts the head off an immortal, does the immortal not die? (Something Tessa said in episode 5 seemed to imply that a human can't cut the head off an immortal; I was confused.) Who invented this "game" and what the heck good is it? I mean, can't they all just leave each other alone? Why do they have to be hunting each other down and cutting off heads all the time?
While watching, I am snacking on cheesecake cookies. This is seriously amazing. A few months ago, I found (on delicious, I think, or maybe I was watching Food TV?) this recipe for Savannah Cheesecake Cookies by Paula Deen. I've made them several times now -- but I've seriously altered the recipe. Now they are Brooklyn Cheesecake Cookies.
Brooklyn Cheesecake Cookies
(adapted from Savannah Cheesecake Cookies by Paula Deen)
Crust:
1-1/2 cups graham cracker crumbs
10 tablespoons unsalted butter, melted
1/4 tsp salt
1/4 cup packed brown sugar (I like dark brown; light brown works too; I don't recommend subbing in white sugar, since it makes the crust more crumbly and inclined to fall apart)
Filling:
16 oz cream cheese, softened (I just stick it in the microwave for 30 seconds)
1 cup granulated sugar
3 eggs
1/2 tsp vanilla extract
Preheat oven to 350F.
Mix crust ingredients together. Press into the bottom of a 9x13 pan. Set aside.
Mix filling ingredients together. I get the best results when I whip the cream cheese first, then add the sugar, then the eggs and vanilla. Keep whipping (I use an electric hand mixer) for a minute or two, to add air. Scrape down the sides of the bowl to make sure everything is mixed together.
Pour the filling atop the crust. The filling tends to be thick and not inclined to spread itself around. Jiggle the pan to get the filling to go where it's supposed to.
Bake for 20 - 30 minutes. Check after 20, then every five minutes thereafter. If it's still liquid in the center, keep baking. You can't really overbake this -- just let it go until it's cooked through. If it gets brown spots on top, that's fine (and delicious).
...What I love about this recipe is that it's pretty similar to the cheesecakes I used to make as a youth, with one major difference: the ratio of crust to filling. In a normal cheesecake, the ratio is, like, 1:50 -- but in this recipe, there is just barely twice as much filling as there is crust, which makes for what is, in my opinion, a far more pleasant eating experience.
Excellent hot out of the oven (don't burn your mouth!) and also great after a night in the fridge.
I use a Pyrex pan for this, because it's the most forgiving of the metal spatula that I use to get as much crust off the bottom as possible.
Oh, and I wanted to take a picture of the final product for you, but...
While watching, I am snacking on cheesecake cookies. This is seriously amazing. A few months ago, I found (on delicious, I think, or maybe I was watching Food TV?) this recipe for Savannah Cheesecake Cookies by Paula Deen. I've made them several times now -- but I've seriously altered the recipe. Now they are Brooklyn Cheesecake Cookies.
Brooklyn Cheesecake Cookies
(adapted from Savannah Cheesecake Cookies by Paula Deen)
Crust:
1-1/2 cups graham cracker crumbs
10 tablespoons unsalted butter, melted
1/4 tsp salt
1/4 cup packed brown sugar (I like dark brown; light brown works too; I don't recommend subbing in white sugar, since it makes the crust more crumbly and inclined to fall apart)
Filling:
16 oz cream cheese, softened (I just stick it in the microwave for 30 seconds)
1 cup granulated sugar
3 eggs
1/2 tsp vanilla extract
Preheat oven to 350F.
Mix crust ingredients together. Press into the bottom of a 9x13 pan. Set aside.
Mix filling ingredients together. I get the best results when I whip the cream cheese first, then add the sugar, then the eggs and vanilla. Keep whipping (I use an electric hand mixer) for a minute or two, to add air. Scrape down the sides of the bowl to make sure everything is mixed together.
Pour the filling atop the crust. The filling tends to be thick and not inclined to spread itself around. Jiggle the pan to get the filling to go where it's supposed to.
Bake for 20 - 30 minutes. Check after 20, then every five minutes thereafter. If it's still liquid in the center, keep baking. You can't really overbake this -- just let it go until it's cooked through. If it gets brown spots on top, that's fine (and delicious).
...What I love about this recipe is that it's pretty similar to the cheesecakes I used to make as a youth, with one major difference: the ratio of crust to filling. In a normal cheesecake, the ratio is, like, 1:50 -- but in this recipe, there is just barely twice as much filling as there is crust, which makes for what is, in my opinion, a far more pleasant eating experience.
Excellent hot out of the oven (don't burn your mouth!) and also great after a night in the fridge.
I use a Pyrex pan for this, because it's the most forgiving of the metal spatula that I use to get as much crust off the bottom as possible.
Oh, and I wanted to take a picture of the final product for you, but...