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Lisa's Nutritious Kitchen Experiments
The Culinary Adventures of a Hungry College Student
Sunday, January 6, 2019
Tuesday, December 23, 2014
Cheesecake Brownies
Once again, it’s been way too long since my last blog post,
and once again, there’s much to update. This past spring, summer and fall have
just flown by with me chasing the dust. Actually, so much has happened over the
last few months that I should feel like I have run a marathon, but in fact I
feel quite well rested. I guess this is because right now is after the fact and
my sole responsibilities presently are to relax and recharge for the year
ahead.
So I finally did it. I experienced what living and working
in Asia would be like. And you know what? I think I could live there. Just not quite
yet. The summer proved to be a valuable experience for me to grow personally
and professionally. I had the opportunity to live alone in a foreign country
(Hong Kong), to experience working full-time in investment banking, and to meet
mentors and friends I would keep for the rest of my life.
That I’ve entered senior year is a scary, albeit also
exciting, thought. To be honest, I’ve always been jealous of the freshmen every
year, seeing that they have four years ahead of them in Hanover – four
wonderful years of discovery, learning, and fun that whirl by in a flash. But
truthfully, now I am ready to graduate, and to start a fresh life in a new
city. I am excited for the opportunity to work in New York City upon graduation
– a city that I think is so enchanting to the level that some friends find
irrational. I’m also excited to begin my career in investment banking, a field where
I can continue to learn and grow as an individual.
Another update from the past few months is my newfound
fondness for cheesecake, something I was never a huge fan of. It must be my
taste buds becoming evermore American. I decided to try this recipe that combines
elements from both cheesecake and brownies. If you’re ever deciding between the
two, this recipe is chocolatey enough to satisfy your brownie craving and
creamy enough to beat any cheesecake.
Ingredients
Cheesecake topping:
8 ounces 1/3 less fat cream cheese (Neufchatel)
1/3 cup sugar
1/2 teaspoon vanilla extract
1 large egg
Brownie Layer:
2 ounces semisweet chocolate, coarsely chopped
3 tablespoons unsalted butter
2 tablespoons canola oil
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon fine sea salt
3/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup buttermilk
2 large egg whites
2 teaspoons vanilla extract
Directions
1. Preheat the oven to 350 degrees F.
2. Line an 8 by 8-inch baking pan with foil or parchment
paper and spray with cooking spray.
3. First prepare the cheesecake topping. In a medium bowl
and using an electric mixer at medium speed, beat the cream cheese until smooth
and creamy, about 1 minute. Beat in the sugar and the vanilla until very
smooth, 1 to 2 minutes. Next, beat in the egg until well mixed. Set aside.
4. To make the brownie layer, put the chocolate, butter, and
oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds.
Stir until completely melted.
5. Combine the flour, cocoa powder, baking powder, and salt in
a medium bowl.
6. Combine the brown sugar and granulated sugar in a large
bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate
mixture and whisk vigorously until fully incorporated and the batter is thick
and glossy. Gradually add the flour mixture and stir until blended.
7. Set aside 1/2 cup brownie batter for the top. Scrape the
remaining brownie batter into the prepared pan. Pour the cheesecake mixture
evenly over top. Drop the reserved brownie batter in large dollops over the
topping. Using the back of a spoon, create a marbled effect by swirling it
through the two batters.
8. Bake for 40 minutes or until the top is just set. Let
cool completely in the pan on a wire rack. Cut into squares to serve.
Saturday, March 22, 2014
Chocolate Caramel Turtle Cookies
Each term at Dartmouth is different – it has its own flavor.
They say Dartmouth’s culture is slightly different every four years as it
follows through one graduating class, but I think the environment is different
every single term, as there is never the same composition of students on campus
for more than one term. This past winter was full of different flavors. I felt like
my head and heart were treated to a ten-course tasting menu. At times, it was delightfully
sweet, other times hot and spicy, and others a little bit sour.
Because of “The D Plan” many of my friends at Dartmouth were off in different parts of the country (and world) this past term. I think though, had it not been for their absence, I may not have gained some of the wonderful new friendships I now have. You know, a 10-week term is so short and you never quite know how it’s going to pan out. I came into the term kind of nervous for recruiting, for my classes, and for my social life, but it turned out to be one of my favorite terms at Dartmouth so far.
My feeling towards winter in Hanover is a conundrum. While I
despise waking up to negative temperatures, having my hair freeze and eyes tear
up on my way to class every morning, and bundling up like an awkward penguin
everyday, when I see the snow falling like glitter from the sky, I forget about
the nuisances and appreciate the beauty of winter. This winter was particularly
snowy, and I was able to make the most of it by skiing for the first time at
the Dartmouth Skiway, ice skating around Lake Morey on the longest skating
trail in the U.S., and trudging through beautiful landscapes blanketed in
white.
While Hanover has its charms, it is always nice to get
outside the Dartmouth Bubble during the term. This winter, I was lucky enough
to travel to three cities. I attended the Kappa Delta NCTA in Chicago, the
ECAASU Conference in Washington D.C., and traveled to New York City for a job
interview, which was stressful but at least I got to see my friends afterwards.
It’s so cool to see friends out in the real world, contributing to society,
whether through volunteering at a hospital or interning at an investment bank –
everything little thing we do adds in some way to how this world shapes out.
As I’m leaving for spring term tomorrow, I thought I would
make these chocolate caramel turtle cookies to bring back to Dartmouth. A fudgy
chocolate cookie base dipped in pecans and topped with caramel? I wish I could
take credit for this brilliant invention, but I will just say, whoever thought
of this combination is a genius.
Ingredients
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
2/3 cup sugar
1 large egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups pecans, chopped fine (I didn’t have pecans so I substituted
walnuts)
14 soft caramel candies
3 tablespoons milk
Directions
1. Sift flour, cocoa powder, and salt in a bowl.
2. In a large bowl, beat the butter and sugar until light
and fluffy. Add the egg yolk, 2 tablespoons of milk, and vanilla and mix until
incorporated.
3. Add the flour mixture until just combined. Wrap the dough
in plastic wrap and refrigerate until firm, about 1 hour.
4. Preheat the oven to 350 degrees F. Line a baking sheet
with parchment paper.
5. Whisk the egg white in a small bowl until frothy. Place
the chopped pecans in another small bowl.
6. Roll the dough between your palms to create 1-inch balls.
Dip them in the egg white and then roll in the pecans. Using a ½ teaspoon
measuring spoon, press down to make an indentation in the center of each ball.
7. Bake in the oven for about 12 minutes or until set. Rotate
the baking sheet halfway through baking.
8. Microwave the caramels and 3 tablespoons of milk in a
bowl, until smooth (1-2 minutes). Once the cookies are ready, fill each with
the caramel mixture. Transfer to a wire rack to cool completely.
Sunday, August 25, 2013
Strawberry Flan
I love going to Linvilla Orchards every summer—a farm not
too far from home. In the summertime they have peaches, pears, grapes,
strawberries, raspberries, and blueberries, as well as delicious creamy ice
cream year round! During the peak of summer you can pay for a box and go around
the orchard and pick anything you want to fill the box. My family went today
for strawberry and raspberry picking, which are ripe for picking right now.
One of the great thing about pick your own is eating the
fruit while picking. My sister’s rule: pick 3 eat 2. Strawberries are
surprisingly filling, and my stomach started to feel like it was going to
explode after not too long with following my sister’s philosophy.
Whenever my family picks fruit, we always have a surplus
of it for the next week; it is always my responsibility to find creative ways
to use it up. Strawberries are easy because there are so many wonderful recipes
that use fresh strawberries. I decided to make a strawberry flan, which is a
sweet short crust pastry shell filled with custard and topped with fresh
strawberries. It makes for a beautiful dessert.
Ingredients
For the pastry
½ cup butter, softened
1 ½ cup all-purpose flour
¼ cup sugar
1 egg, lightly beaten
For the custard
3 egg yolks
1 ¼ milk
2 tablespoons all-purpose flour
2 tablespoons cornstarch
¼ cup sugar
1 teaspoon vanilla extract
For the glaze
¼ cup apricot jam
1 ½ tablespoons water
For the topping
3 cups fresh strawberries, washed and hulled
Directions
1. To make the pastry dough, beat the butter until
softened. Add sugar and beat until light and fluffy. Gradually add the beaten
egg, and mix until incorporated. Add the flour and mix until it forms a ball.
2. Wrap the dough in plastic wrap and refrigerate for at
least 15 minutes.
3. Preheat oven to 400 degrees F.
4. Roll out the dough on a flat floured surface and fit
into a tart or pie pan. Prick the bottom of the pastry crust with a fork to
prevent the dough from puffing up as it bakes.
5. Place the tart pan and bake for 5 minutes. Reduce the
oven temperature to 350 degrees F and continue to bake for 15 minutes or until
lightly golden brown. Remove from oven and place on a wire rack to cool
completely before filling.
6. While the shell is baking, make the custard.
7. In a medium sized heatproof bowl, mix the sugar and egg
yolks together. Sift the four and cornstarch together and add to the eggs
mixture, mixing until you get a smooth paste.
8. In a medium saucepan, bring the milk just to boiling.
Remove from head and add slowly to the egg mixture. Make sure to whisk
consistently to prevent curdling.
9. Pour the egg mixture back into the saucepan and cook
over medium head until boiling, whisking constantly. When the mixture boils,
continue whisking for another 30-60 seconds until it become thick. Remove from
head and whisk in vanilla extract. Pout into a clean bowl and cover the surface
with plastic wrap to prevent a crust from forming. Cool to room temperature.
You can speed up the cooling process by putting the custard in the fridge.
10. To make the glaze, heat the apricot jam and water in a
bowl in the microwave for 30 seconds. Make sure to smash big lumps of apricot
with a fork.
11. To assemble the tart, remove the pastry shell from the
tart pan. Spread a thin layer of the glaze on the bottom and sides of the shell
(this will prevent the pastry from becoming soggy). Spread the custard into the
pastry shell. Place the strawberries on top and brush with more glaze.
12. Enjoy immediately or refrigerate until ready to serve.
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