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Friday, October 31, 2014

home spun goodness...







 
For the Crust

Vegetable oil, cooking spray
18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups- 2 boxes)
1/4 cup plus 2 tablespoons sugar
6 ounces (1 1/2 sticks) unsalted butter, melted
1 teaspoon coarse salt

For the Ganache

4 ounces bittersweet chocolate (preferably 61 percent), finely chopped
1/2 cup heavy cream

For the Filling

32 ounces cream cheese, softened (2 whipped)
1 1/2 cups sugar
1/4 teaspoon coarse salt
3 tablespoons fresh lemon juice
1 1/2 cups heavy cream, cold
Candy Spiders (http://www.marthastewart.com/284294/candy-spiders), optional
 
Directions

Make the crust: Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.

Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.

Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.
Whisk cream until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.

Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip. Starting in the center of the cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean, and repeat every inch or so to form a web.

Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.
 

Thursday, October 30, 2014

the haunted sea...

backstroking? so young, so innocent, so foolish, if only they could see whats in the sea!







ok, so that was just a little dinner theater by the sea... relax, enjoy the season~







































Wednesday, October 29, 2014

its a wrap...




lil smokie mummies

lil smokies
crescent rolls
bbq sauce and mustard

With a knife or pizza cutter, cut each rectangle lengthwise into 8 strips, making a total of 32 strips. Wrap one strip of dough around each sausage, stretching dough slightly to look like bandages. Leave tip of sausage exposed to create face. Place on ungreased cookie sheet.

Bake 10 to 13 minutes or until golden brown. Draw features with mustard on tip of sausage to create face. Serve with bbq mustard spider webs