Hey there! So...I haven't really been able to post a lot of content lately, and there's a good reason for that. On Monday, November 16th, I underwent a 6 hour double jaw operation to correct an overbite and an improperly aligned jaw, which is kinda a huge, face-cracking deal.
Everything went according to plan, and I was home again after 24 hours to lay like a moaning zombie on the couch with a head three times its natural size. It's been a rough week, but things are starting to look up! I have much more energy and am moving around more and making my own meals. Luckilly, my wonderful husband slapped on his apron and has been taking care of absolutely everything from laundry to scrubbing chinchilla pee. He's been great, and I appreciate every little bit of it.
Understandably, the posts have been a bit on the sparse side, but even though I have a couple months off work, it doesn't mean I'm not allowed to cook at home when I'm feeling up to it.
Until I get into fighting shape again, you can check out my recipes page, especially with Thanksgiving around the corner for you Americans out there (my mom's bread stuffing I can highly recommend). Feel free to leave a comment below, or check out Facebook, where I'll post links to tasty recipes I find online (but can'tchew for months). You can also find me on Twitter and Instagram as QuiteChefy.
It's beginning to look a lot like Christmas, and this year, I'll be spending it sucking dinner through a straw. Jaw surgery sucks! When I made my halloween Dexter-inspired blood spatter sugar cookies, I had lots of dough left. I wasn't about to throw perfectly good cookie dough away - unsalted butter is expensive! I played with some gel food colouring, rolled it into a tube, and froze it for later use. Let me tell you, this dough freezes and thaws absolutely perfectly.
Isn't that gorgeous? Using my perfect rolled sugar cookie recipe, I cut the dough into two portions. The plain, white portion was rolled out into a flat rectangular (sort of) shape. The second half of the dough was kneaded with food colouring, rolled out flat, and placed on top of the white dough. I then started from one end and rolled the dough like cinnamon rolls, wrapped it in saran wrap, and rolled it very tightly.
After rolling the dough tightly with saran wrap to press those layers firmly in place, the dough should be chilled at least an hour before use, else it will be quite soft and can be difficult to keep round when cutting. With a sharp knife or dental floss, slice cookies from the cylinder and roll the cylinder every time to avoid one flat spot. Bake at 200°C/400°F without fan assist for approximately 6-8 minutes. Cool on a wire rack until ready to use.
Not to toot my own horn, but I think they look great! It would have been a shame to cover up that nifty swirl with icing, though. Instead, I ground up some candy canes in the food processor (VERY noisy work!), piped a bit of royal icing along the cookie edges, then dipped the wet icing into the crumbs. I also dipped some in some fun-coloured sprinkles. If you need a recipe for royal icing, you can find one from Alton Brown's website here. Basically, mix pasteurized egg white with confectioner's sugar and a bit of desired flavour extract until it has the right consistency. You can thin with water if needed.
Hey there! It's my birthday! Or at least it was on November 4th. Not only was it my birthday, but it was also my final day of work for a while due to upcoming surgery.
To fill you in on some backstory, I decided to have my teeth fixed, and unfortunately, I need jaw surgery to fix the alignment. That means that I'll probably be out of commission for a while, but I will certainly do my best to get some content up!
Back to the important topic of cake! Since it was both my birthday and last day at work, I decided to give my lovely coworkers and bosses something a little more special and unexpected. Pumpkin isn't a widely used ingredient in Denmark, so it's always nice to surprise people with an ingredient they themselves wouldn't really think to use. Also, I had an extra can of pumpkin puree leftover from Canadian Thanksgiving. For those proud Americans out there, Thanksgiving is just around the corner, and this cheesecake can make a luxurious alternative to pumpkin pie.
This New York style cheesecake has a cinnamon cookie and butter-roasted pecan crust under a flavourful pumpkin cheesecake. It was topped with a brown sugar salted caramel sauce, a dollop of whipped cream, and I tossed a few extra buttered pecans on top for good measure. The picture to the left shows the slices I cut for my coworkers. Space is pretty limited there sometimes, so it ended up a little messy. But, you know, CAKE!
This cheesecake is extremely filling, though, so you only need a small slice. That means that one cake can go a long way. My coworkers ate half the cake (approximately 8 small slices), and I was able to send the second half to my husband's office the next day to polish off, and it fed another six people.
Find a printable and shareable versionhere.
What you'll need
680 g cream cheese, room temperature
1 can pumpkin puree (15 oz/400 g)
60 ml sour cream
300 g sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
2 tbsp flour
1 tsp vanilla
100 g pecans
100 g ginger or cinnamon cookies of choice
1.5 tbsp butter, melted
First, the crust. Melt 1 tbsp butter and toss with pecans. Bake at 175°C (345°F) for 10 - 15 minutes until slightly browned and toasted. Keep an eye on them. Grind cookies and nuts and mix with a half tablespoon butter. Press into the bottom of a springform pan and bake approximately 10 - 15 minutes.
To make the filling, allow your cream cheese to warm up to room temperature. Cream together with sugar, then add in your eggs, sour cream and spices. Mix just enough to incorporate ingredients. Add in flour and vanilla last and mix in. Pour over crust. Bake at 175°C (345°F) for an hour, then turn off the oven and let it cool down slowly.
If you want to avoid cracks, wrap the outside of your cake form well with foil and bake in a bain marie or water bath.
You can serve this with a salted caramel sauce and more butter baked pecans and a dollop of whipped cream! You can find the recipe for a super quick and easy brown sugar caramel sauce here.
What did I get for my birthday?
No one asked, so I'll tell you anyway. I received a beautiful flexible japanese salmon knife from Tojiro an a thermometer that can reach up to 200°C, since my old one fell apart. My husband and I have close birthdays, so we celebrated together and also got some money and then blew that on a Playstation 4 and some games, so I will have something to do while recovering from surgery.
Hey there! My name is Lea, and I'm a Canadian Culinary student trying to survive chef life in Denmark. I want to share my journey, and some great food and experiences with others. I believe that anyone can be quite chefy!