Turtle Cheesecake. New Music From Gundelach.


When you want to wow your guests you can never go wrong with cheesecake especially if it is a fudgy marbled one topped with lots of pecans, caramel, chocolate syrup and chocolate chips. Yum.

I was intrigued by the addition of lime juice to the batter…it nicely cuts the sweetness of the cheesecake.

Turtle Cheesecake

Ingredients:

1 3⁄4 cups chocolate graham cracker crumbs or Nabisco Famous Wafer crumbs
1⁄3 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1⁄2 cup sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1⁄2 cups semi-sweet chocolate chips, melted
2 tablespoons chocolate syrup
2 tablespoons caramel sundae syrup
1⁄2 cup coarsely chopped pecans
1⁄4 cup miniature semisweet chocolate chips

Directions:

1. Preheat oven to 300℉. Grease 9-inch springform pan.

2. Combine crumbs and butter in medium bowl. Press onto bottom and 1 inch up the side of prepared pan.

3. Beat cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract then beat until combined.

4. Stir 2 cups of cheesecake batter into melted chocolate and mix well.

5. Alternately spoon batters into crust, beginning and ending with yellow batter.

6. Bake for 1 hour and 15 minutes or until edge of cheesecake is set and center moves slightly.

7. Cool in pan on wire rack for 10 minutes. Run butter knife around edge of cheesecake.

8. Drizzle chocolate and caramel syrups over cheesecake. Sprinkle with pecans and mini morsels.

9. Refrigerate cheesecake for several hours or overnight. Remove side of pan and serve.

Serves 14

Recipe from Nestlé


“Duck Hunting” while eating Turtle?

Of course! Especially since it is this silky, dreamy, jam of a tune from Oslo-based Kai Gundelach.

Check out Gundelach on the band’s Website where you can learn of upcoming EU tour dates and buy their music.

Cheers!

Posted in Cake | Tagged | Leave a comment

Bagel And Cream Cheese Breakfast Casserole. New Music From DYLYN.


Seen recently through my lens:

I heart shrimp.

The cat, of course.

I only bought this lipstick for the name. Have not had an opportunity to try it out, yet.

Snow print.

A cute alpaca.

Some especially sparkly snow.

My son playing with our neighbor’s dog.

Quechee Gorge.

Bagels and cream cheese, the classic breakfast combo, are geniously put together in this yummy casserole. Baked in an egg custard along with tomatoes and onion then served with capers and lox, it is the ultimate crowd pleaser. Bonus…it needs to be assembled the night before.

Bagel And Cream Cheese Breakfast Casserole

Ingredients:

1½ lb bagels cut into 1-inch cubes (I used about 5 NY-style bagels; a mixture of everything, poppy and sesame seed)
8 oz cream cheese, chilled and chopped into small bits
1/4 red onion, halved lengthwise and thinly sliced
10 oz grape tomatoes, quartered
8 large eggs
2⅓ cups milk
1 tsp salt
freshly ground black pepper
Capers and lox, for serving

Directions:

1. Spread a third of the bagel pieces in a 9 x 13-inch baking pan. Top with a third of the cream cheese and a third of the red onion and cherry tomatoes. Repeat with two more alternating layers.

2. In a large bowl, whisk together the eggs, milk, salt, and black pepper. Pour over the bagel mixture. Cover with plastic wrap and refrigerate overnight.

3. The next morning, take casserole out of the refrigerator and preheat oven to 350℉. Remove the plastic wrap from the baking pan and bake until golden brown and cooked through, about 1 to 1¼ hours.

4. Let rest for 10 minutes before serving. Cut into large squares and serve topped with capers and lox.

Serves 8 to 10

Recipe from The Smitten Kitchen Cookbook




Startle your breakfast guests with a fierce tune to start the day.

“Girls like me
should come with a warning”

Check out DYLYN on Facebook where you can keep tuned on where to buy the music.

Cheers!

Posted in Breakfast | Tagged | 1 Comment

My Favorite Posts From 2017


Noooooo.

Last year I put together a list of my favorite recipes that I posted in 2016. I really enjoyed scrolling through the months and remembering what I made (and seeing a bunch of the ridiculous jokes and videos I shared) so I decided to go ahead and do it again.

Those Miniature Rainbow Pancakes in the photo above made me smile. Fun and cheerful, they also reminded me of how much I love rainbows in the kitchen like Rainbow Cakes, Rainbow Cheesecake, Tiered Rainbow Cake Rainbow Cupcakes and some full sized Rainbow Pancakes.

I adored the In-N-Out copy recipe for Double Double Animal Style Cheeseburgers.

The insanely simple Molten Chocolate Surprise oozes sophistication. :)

Beef, Baked Bean & Cheese Crispy Burritos are high on my dinner wishlist always.

Subsituting waffles for bread make a mighty fine BLT.

Salted Caramel Brownies? Yes, please!

Salted caramel anything…like these addictive nuts.

I love to make pizza at home. Detroit-Style Pizza was a crisp crust revelation.

The Best-Ever Green Smoothie reminded me that I’m not always eating cheese and sugar.

Many of my favorite songs from 2017 come from Milky Chance’s outstanding album ‘Blossom’. Here’s the first and title track. Swoon.

Check out Milky Chance on the band’s Website where you can learn of upcoming tour dates and buy their music. I am seeing them in Boston next week!

Cheers!

Posted in Beef, Beverages, Breakfast, Brownies, Cake, Dessert, Main Courses, Sandwiches, Short And Sweet, Snack | Tagged | 2 Comments

The World’s Best Cake (Norwegian Kvæfjordkake). Listening To Sløtface.

You have to admit that was funny.

:)

The World’s Best Cake.

I’ve been through this before. A recipe title claims it to be The Best.

Well, is it?

Somehow I always want to believe that it will be, so I usually try the recipe.

The World’s Best Cake is actually a recipe for a Norwegian cake whose official name is….yep…The World’s Best Cake. It’s also known as Kvæfjordkake, but that is not as easy to pronounce.

So, how was this particular best cake?

Pretty darn fine.

The dessert layers buttery cake, crisp meringue, silky vanilla custard and crunchy almonds. Every bite is a contrast of textures at once rich and delicately light.

The photos I have seen of Norwegian Kvæfjordkake show a pretty and evenly layered cake. As you can see from these photos, my cake suffered a bit in the assembly. My daughter’s friend fondly dubbed it Norwegian Plop…and had multiple servings since he enjoyed it so much. I really loved it, too.

The World’s Best Cake (Norwegian Kvæfjordkake)

Ingredients:

Vanilla Custard Filling (recipe follows)
300g unsalted butter, softened
600g (3 cups) sugar
10 large eggs, separated
300g (2 1/2 cups) flour
1 Tbs baking powder
120ml whole milk
100g sliced almonds
100ml heavy cream

Directions:

1. Preheat oven to 170°C/325°F. Line a 38cm x 29cm (I used 13 x 9-inch as that was the closest in size I had) cake tin with parchment paper with an overhang on both ends.

2. Put the butter and 300g (1 1/2 cups) of the sugar in a large mixing bowl, then beat using an electric mixer until pale and creamy.

3. Mix in the 10 egg yolks, one at a time, beating well after each addition.

4. Sift in the flour and baking powder, then beat until combined. Add the milk and beat until incorporated.

5. Spread the batter into the prepared cake tin in an even layer using a spatula. Set aside.

6. To make the meringue topping whisk the 10 egg whites with a pinch of salt in a large, very clean mixing bowl, until soft peaks form. Gradually whisk in the remaining 300g (1 1/2 cups) sugar to make a stiff, shiny meringue.

7. Spread the meringue on top of the cake batter using a spatula. Create some swirls in the meringue then scatter the almonds over the top.

8. Bake the cake in middle of the oven for 35-40 minutes until the meringue is puffed and golden. Leave to cool completely in the tin.

9. Whip the cream in a mixing bowl to form stiff peaks, then gently whisk it into the chilled custard until combined.

10. Carefully remove the cake using the parchment paper and transfer to a board. Cut in half with a serrated knife.

11. Put bottom half of the cake on a large serving plate. Spread the filling over in a thick, even layer. Put the other half, meringue side up, on top. Slice and serve.

Serves 14 to 16

Vanilla Custard Filling

Ingredients:

4 egg yolks
30g (4 Tbs) cornflour or cornstarch
60g (1/4 cup) sugar
1 vanilla pod, seeds scraped
300ml whole milk
200ml heavy cream

Directions:

1. Put the egg yolks, cornflour and caster sugar in a heatproof bowl and beat using an electric mixer until pale and thickened.

2. Put the seeds from the vanilla pod into a large saucepan with the 300ml milk and 200ml of the cream. Set over medium heat until it starts to steam. Pour about half the hot milk into the bowl with the egg yolk mixture and whisk until combined, then pour it all back into the pan.

3. Cook over medium-high heat, stirring continuously, until the custard is thick enough to coat the back of a spoon (about 5 to 10 minutes).

4. Strain the custard into a bowl, then cover with plastic wrap touching the surface. Chill until cold.

Recipes from Delicious Magazine



I definitely want to share some of this cake with Norwegian band Sløtface. They have probably already tried some version or another.

“Night Guilt” is from Sløtface’s album ‘Try Not To Freak Out’, which is an awesome title. The song strikes the perfect grungy-pop balance and makes shaking off some sugar super easy.

“Remind me
what I was feeling guilty about”

Check out Sløtface (pronounced slutface) on the band’s Website where you can learn of upcoming world tour dates and buy their music.

Cheers!

Posted in Cake | Tagged | 2 Comments

Korean-Style Rice Bowl. New Music From Safari Gold.


Cozy, comfort food screams January, but sometimes you want to dig into some lighter fare.

These easy Korean-Style Rice Bowls are like a composed salad. Arrange the different vegetables around some steamed rice and top off with an olive oil braised egg. Sriracha, green onion and a sprinkling of sesame seeds pulls the dish together.

Note my funky blue cabbage. I didn’t have cabbage on hand, but I did have a bag of coleslaw. A little chemical reaction gave the red cabbage the blue hue. I like it!


Korean-Style Rice Bowl

Ingredients:

2 cups jasmine rice, rinsed
2 cups snow peas, thinly sliced lengthwise
3 medium carrots, shredded
1/4 pound cabbage, thinly sliced
1/4 cup vegetable oil
4 eggs
2 green onions, thinly sliced
Sriracha, soy sauce and toasted sesame seeds, for garnish

Directions:

1. In a saucepan, bring the rice, 3 cups water and 1/2 tsp salt to a boil. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 20 minutes.

2. Meanwhile, bring a medium saucepan of salted water to a boil. Add the snow peas and cook until crisp-tender, about 15 seconds. Use a slotted spoon to transfer to a small bowl. Repeat with the carrots and then the cabbage, transferring each to a separate bowl.

3. In a large nonstick skillet, heat the oil over high. Gently crack the eggs, one at a time, into the skillet. Cook, spooning the oil over the eggs, until the whites are just cooked and the edges are crispy, about 2 minutes.

4. Divide the rice among bowls. Top with separate mounds of vegetables, egg and green onions. Garnish each bowl with sriracha, soy sauce and sesame seeds.

Serves 4

Recipe from Rachael Ray

“Easy Company” is easy on the ears. Cardiff based quartet ‘Safari Gold’ will be releasing their self titled album later this month. The other songs run the gamut of sad to boom beat dance ready.

Check out Safari Gold on Facebook where you can learn more info on where to buy the music.

Cheers!

Posted in Main Courses, Vegetable | Tagged | Leave a comment

Jalapeño-Swiss Turkey Burgers. New Music From Jackie Venson.



Sometimes the reasons why I choose to try a recipe are totally ridiculous. The decision making process for today’s burgers is a perfect example.

I’m flipping through a magazine. I see a photo of a burger on a pretzel roll. I LOVE pretzel rolls. And the side serving suggestion is tater tots. Oooh! I LOVE tater tots. I’m only lukewarm about turkey burgers…but cover them with jalapeños and Swiss cheese? Hell yeah!

Turns out the the hint of onion in the turkey burgers really made them shine. The combination of the crisp, spicy chile pepper, nutty cheese and those fabulous pretzel rolls was sheer perfection. The burgers can be cooked in the oven, so they are just the thing if your grill is in hibernation for the winter.

Just a note…the jalapeño adds a real shot of heat, so beware if you like your dishes milder.

Jalapeño-Swiss Turkey Burgers

Ingredients:

1 pound ground turkey
1 small onion, finely chopped
3/4 teaspoon salt
1/4 teaspoon pepper
8 slices Swiss cheese
1 jalapeño pepper, sliced
4 pretzel hamburger buns, split and toasted if you like
Optional toppings: sliced jalapeño, salsa and sour cream

Directions:

1. Combine turkey, onion, salt and pepper in a bowl. Mix gently but thoroughly to keep the meat tender. Shape into four patties.

2. Place burgers on an oiled grill rack or in a greased baking pan. Grill, covered, over medium heat or broil 4 inches from heat until a thermometer reads 165°F, about 5 minutes per side.

3. Top each burger with one slice cheese, jalapeño slices and a second slice of cheese. Grill or broil 1-2 minutes to melt cheese.

4. Serve on pretzel buns and add toppings, if you like. Tater tots, also optional, are awesome served alongside.

Serves 4 (Recipe can be doubled easily)

Recipe from Simple & Delicious Magazine

I was dancing all around the kitchen the first time I heard ‘Flying’ by Austin-based singer Jackie Venson. It’s got funk and some cool guitar sharing the spotlight with Ms. Venson’s silky vocals.

“Will you miss me
when I’m gone?”

Check out Jackie Venson on her Website where you can learn of upcoming US tour dates and buy the music.

Cheers!

Posted in Main Courses, Turkey | Tagged | Leave a comment

Top 5 Posts In 2017

Today’s post is going to feel like déjà vu because except for the Scottish Tablet pictured above the other 4 recipes were all in last year’s top 5.

You really love Lemonies.

The Lemony brownie recipe is by far the most visited page and there are tons of comments attesting to their deliciousness. If you haven’t tried Lemonies since the post went up in 2014, this is your year.

And coming in once again at number 2 is Chocolate Peanut Butter Cup Overload Cake.

.
A chocolate and peanut butter lover’s dream, this is the ultimate celebration cake and no surprise that it is enjoying its third year in the top five.

The third most popular recipe is for Crunchers.

This sweet, salty, sinful treat has spent the past 5 years in the top 5.

Caramel Cake is enjoying its third year in the top 5, this year once again at number 4.

The light textured cake cloaked in a caramel shell gets its start from a boxed mix. Easy and delicious.

And now for the 5th most popular post over here at I Sing In The Kitchen in 2017.

It’s exciting to add a newcomer to the Top 5 of the year list.

Scottish Tablet can be described as Scottish-style fudge. It is creamy with a distinct, irresistible grittiness. Make some and make someone happy.

It seems only logical to accompany the top 5’s newest addition with a song from Scotland.

Looking around for a song from a Scottish band I came across this tune from Foreignfox.

Initially, I smiled at the thought of playing “I Used To Be A Bellydancer”, the title track from the EP, since there would be plenty of belly if said dancer spent a lot of time indulging in the top 5 recipes listed today. But after listening to the track, that smile disappeared and was replaced by an expression of gratitude that such a beautiful song exists. It’s an epic 8 minute musical journey sung with genuine emotion that lays the lyrics out in a raw soundscape.

Check out Foreignfox on Facebook. You can buy their music on Bandcamp.

Cheers!

Posted in Dessert | Tagged | Leave a comment