Aunt Joan's Blueberry Buckle

One of the things I most look forward to during the holidays is sharing yummy food with loved ones, and this Blueberry Buckle that our Aunt Joan brings to family gatherings is one of my favorites.  Bursting with juicy blueberries and finished with a cinnamon sugar crumb topping, my mouth waters just thinking about it.  Great served for breakfast, afternoon snack, or dessert - no adornment needed.  I should mention it stays moist for days if refrigerated in an airtight container, but you may not need to worry about that once your family tastes it.

Items used to make this recipe:

(affiliate links)

• professional cake pan https://amzn.to/3WoSFvk

• hand mixer https://amzn.to/3sVbIA4

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Aunt Joan's Blueberry Buckle

makes one 9x13 pan

Printable Recipe

Ingredients

Cake:

• 3/4 cup sugar

• 1/4 cup shortening

• 1 egg

• 1/2 cup milk

• 2 cups flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 2-3 cups blueberries

Crumb Topping:

• 1/2 cup sugar

• 1/3 cup flour

• 1/2 teaspoon cinnamon

• 1/4 cup butter

• dash of fine salt

Directions

1. Preheat oven to 375F and butter a 9x13 professional cake pan.

2. Make the cake batter by creaming together the sugar and shortening; gradually add eggs and milk.

3. Sift together the flour, baking powder, and salt; add to batter.

4. Stir in blueberries and pour batter into prepared pan.

5. In a small bowl, combine topping ingredients and sprinkle on top of cake batter.

6. Bake for 60 minutes.

7. Cool completely before serving.

Triple Chocolate Cheesecake

Hubby loves chocolate.  Hubby loves cheesecake.  I love Hubby.  Happy Birthday Hubby.

This is a fantastic chocolate cheesecake - not only does it taste A-MA-ZING, it bakes evenly without cracks and you don't have to fuss with a water bath.  Plan ahead and prepare this cheesecake at least a day before you want to serve it.  After baking, it will need several hours to rest and cool before chilling overnight in the refrigerator.  We think it gets better with age, so make it a few days in advance if you wish.

Items used to make this recipe:

(affiliate links)

• food processor https://amzn.to/2YpubmU

• Oreo cookies https://amzn.to/2VgVYUJ

• leakproof springform pan https://amzn.to/2Hey0FE

• half sheet pan https://amzn.to/2VYkPkt

• beaterblade attachment for stand mixer https://amzn.to/2Hj4G12

• professional stand mixer https://amzn.to/2vWYzZw

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Triple Chocolate Cheesecake

makes one 9-inch cheesecake (makes 12 servings)

Printable Recipe

Ingredients

Crust:

• 9 ounces cream filled chocolate cookies (like Oreos), ground in food processor

• 4 ounces unsalted butter, melted

Filling:

• 4 8-ounce packages cream cheese, room temperature

• 4 large eggs

• 1 cup sour cream, room temperature

• 1 1/2 cups sugar

• 1/2 teaspoon salt

• 8 ounces bittersweet or semisweet chocolate, melted

Topping:

• 4 ounces bittersweet or semisweet chocolate

• 4 ounces heavy cream

• Garnish: blanched and chopped pistachios (optional)

Directions

To make the crust:

1. Preheat oven to 325F.

2. In a food processor, process cream-filled cookies to fine crumbs (cream filling and all).

3. Add melted butter and combine; press mixture into the bottom of a 9-inch springform pan.

4. Place springform on a half sheet pan and bake crust for 10 minutes.

To make the filling:

1. In the bowl of a stand mixer, using the BeaterBlade attachment (or the flat paddle), beat together on low speed the room temperature cream cheese, sugar, and salt; scraping sides of bowl if needed.

2. When mixture is silky smooth, add eggs, one at a time; scraping sides of bowl if needed. Finally, add the room temperature sour cream, followed by the melted chocolate; mix on low until combined; scraping the bowl if needed.

3. Pour mixture into springform pan and return to the oven for 1 hour.

4. Make ganache and blanch optional pistachios while cheesecake is baking (directions below).

5. After the cheesecake has baked for an hour, turn off the oven and do not open the door for another hour, then open the door slightly for one more hour (that's a total of 3 hours so far).

6. Finally remove cheesecake from oven and rest on counter until completely cool.

7. Top with cooled ganache and optional pistachios, cover with plastic or place in an airtight container and refrigerate overnight preferred before releasing the springform sides from the base. For neat slices, heat and dry knife blade between cuts.

To make ganache topping:

1. While the cheesecake is baking, prepare ganache by bringing cream to a boil in a heavy-bottomed saucepan.

2. As soon as the cream boils, remove from heat and stir in chocolate; stir to combine.

3. Pour ganache into a bowl; cover with a tea towel and allow it to rest until the cheesecake has cooled completely (several hours).

To blanch pistachios:

1. Put shelled pistachios in boiling water; remove from heat and wait 1 minute.

2. Drain and rub with a clean kitchen towel to remove the skins. You can use the pistachios right away, or toast them in a dry skillet over medium heat until they're fragrant (just a minute or two).

3. Cool and chop.

adapted recipe form Martha Stewart

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