Back to reality

Weekend flew so fast and I’m back to the salt mines so to speak or should I say, back to reality. I'm not complaining though. It's nice to have a job that not only pays the bills but one that you love at the same time. And come to think of it, the week just passed us by in a flash as well and there were five days compared to only two weekend days. Anyway, it was a productive one on my part because I was able to do two pancake varieties for my series on top of the other stuff I made in the kitchen. There was one forgettable incident which is a testament to my imperfection or my being human like everyone else- prone to mistakes. But I am not going to talk about it now ha ha ha ha.

Actually, it was more like failure at handling pressure brought about by a phone call while cooking something. The result is overcooked noodles which ruined the dish in my book. Oh there, I talked about it. Ok, move on…

The NBA Playoffs started yesterday and my homeboys won game 1 so I made something to celebrate it. Nope, it’s not colored purple and gold. I made red velvet cheesecake squares but they’re still sitting in the fridge to firm up.

I also made spaghetti with meat sauce and sweet rice cake with cream cheese and salted egg toppings. People at work kind of knew I’ll be bringing food since my Lakers won :-) although I must say it is a combination of celebration and an excuse to cook and the need to share my food with friends.


My red velvet cheesecake squares are ready. I made a litlle mess and have crumbs of the crust here and there :-(

Red Velvet Cheesecake Squares


For the crust:
10 Chocolate graham crackers squares (about 2.5 oz) crushed
¼ cup melted butter
¼ cup sugar

For the filling:
¾ cup sour cream
1 ½ cup cream cheese (softened)
¾ cup sugar
1 egg & 2 egg yolks (beaten)
¼ cup buttermilk
1 tsp vanilla
1 tsp white vinegar
2 tbsp unsweetened cocoa powder
1 tbsp red food coloring

For the icing:
1 cup cream cheese (softened)
1 stick unsalted butter (softened)
1 ¾ cups powdered sugar
2 tsp vanilla extract

Directions :

Preheat oven to 350.
Combine crust ingredients in a bowl and stir thoroughly or use a food processor to mix everything
Spread in a well buttered or greased 9x12 baking dish.
Flatten out and press with palm of hand or flat bottomed object like a measuring cup or glass.
Bake for 10 min then remove to cool completely.

Put sour cream in mixing bowl and whip by itself to coat beater and bowl (makes for easier removal later).
Add cream cheese and sugar and mix on medium to high speed until smooth with no lumps.
Scrape the bottom and sides of the bowl with spatula to make sure everything is combined.
Turn mixer to slow or medium speed add eggs, buttermilk, vanilla, and vinegar.
Add cocoa and food coloring.
Mix on slow and scrape bottom and sides of the bowl
Pour into crust and bake for about 35 minutes at 300 degrees F
Turn off oven and let it sit in the oven for another 20 minutes then remove to cool
Chill in the refrigerator after it has cooled down completely for six hours or until firm

Using an electric mixer, combine ingredients and whip till smooth and creamy
Spread evenly over the cheesecake then return to the fridge
I actually opted for the freezer till the icing hardens and make it easier to cut into squares


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