Marble White and Dark Chocolate Cheesecake

This is more of a 

Vanilla Cheesecake with a Chocolate Center.

Obviously my marbling technique

leaves a lot to be desired.

Still, this is a wonderful

cheesecake.

I opted to use Lady Fingers

instead of making the 

chocolate sponge cake base.

Chalk that up to 

nothing more than laziness.

The top completely burned

so I simply shaved it off.

No trace of burned flavor.

This is definitely a keeper.

~

The Baking Bible

by

Rose Levy Beranbaum

Cadillac Cafe Milk Chocolate Bread Pudding

This is definitely a rich bread pudding.

I opted for the cake pan rather

than the ramekins.

Topped with a dollop of

Kahlua whipped cream.

~

 The Baking Bible

by

Rose Levy Beranbaum

Bourbon Balls

I made these a year ago.

They were little chocolate bombs!

Rich, dense, chocolate-y with a hit of bourbon;

 cookies  for grown ups.

They could easily be adapted for the underage

set by following Rose's substitution suggestion

of omitting the bourbon and adding vanilla instead.

I added orange oil and my oh my!

The combination was amazing.

~

The Baking Bible

by

Rose Levy Beranbaum

The Araxi Lemon Cream Tart

Rose's Araxi Lemon Cream Tart

is exactly how 

I have always wished

a lemon bar

would taste.

The possibilities

with the lemon base

are endless.

I layered the leftover

parfait style

with shortbread cookie crumbs,

raspberries 

and whipped cream.

I think this would be amazing in the

crumb crust we made for

Rose's

Frozen Lime Meringue Pie.

~

The Baking Bible

by

Rose Levy Beranbaum

Giant Jam Cookie

I thought this would be a simple

recipe to ease back into baking.

The dough was easy to mix up

especially since I used the dough hook

on the Kitchen Aid for the kneading step.

No decorative cut outs.

This dough is lucky it made it into the pan.

Powdered sugar hides 

a multitude of sins.

The flavor is lovely

and the house smells

heavenly.

~

The Baking Bible

by

Rose Levy Beranbaum

New Spin on Rollie-Pollies

Rollie-Pollies

with Rose's Cream Cheese

Pie Crust

are tasty little morsels.

Never one for saving pie dough,

a new batch was mixed up.

I tried the dough hook and it worked!

Rolled out, sprinkled with cinnamon and sugar,

chilled then sliced on the diagonal

and sprinkled with chunky sugar in the raw,

they bake for a bit, flipped over and baked a few minutes longer.

No matter what the shape,

these little gems are a

nice, simple treat

for anyone who loves pie crust.

Count me in!

~

The Baking Bible

by

Rose Levy Beranbaum

Late Summer Pesto

Pesto 

is one of my very favorite things.

I like it on pasta, pizza,

crostini and in sandwiches.

We've been making it for years

so I was eager to try

Rose's recipe.

The key difference is

her use of walnuts

rather than pine nuts.

Pesto is incredibly easy

to whiz up in the mini Cuisinart.

It may not be the authentic 

time honored mortar and pestle way

but it works.

This is good pesto

and if I had never had

it made with pine nuts

I would think it was wonderful.

I prefer the sweetness

pine nuts impart.

I like Rose's recipe

with the pinch of sugar

and dash of cayenne pepper

and will use it again

substituting pine nuts.

~

Rose's Melting Pot: A Cooking Tour of America's Ethnic Celebrations

by

Rose Levy Beranbaum