Last month I talked about baking bucket list. I’ve started to chip away at my list and so far, so good.
|Layering the filling over the white chocolate.|
My first bucket list attempt was a cheesecake. That’s where the sort of comes in. I wanted crustless New York style cheesecake, but I became obsessed with the Cheesecake Factory White Chocolate Raspberry Truffle recipe hack I found online and had to attempt it for myself. Laziness got the best of me and I didn’t scrape all of the filling out of the cookies when I was making the crust. That made it a bit softer and messier than it should have been. (But no effect on the taste.) I also read in the reviews that the raspberry filling would be runny if you used the amount of water the recipe called for so I used less.
This was my first time using my spring form pan. (So needless to say it was also my first time lining a spring form pan in parchment paper.) I couldn’t figure out how to get the paper to stay on the sides and ended up using kitchen clips to hold it into place until the filling was in the pan. The cheesecake ended up being really easy to make, just very time consuming.
|Melting my pound of chocolate with butter.|
Next on the list was the Mt. Airy Chocolate Souffle Cake. I still want to make a traditional Chocolate Souffle, but when I found out this was the Crook’s Corner recipe I had to try it. I pretty much followed it step by step. Instead of using a double boiler I actually made everything in my fondue pot. That worked surprisingly well. If I had to do it again I would probably cut down just a touch on the brandy. I had no clue what brandy to buy when I was shopping so I just picked up the smallest bottle I could find.
|Two really large pieces of each.|
I made both receipes for my dad’s birthday dinner. I tried to encourage everyone to try at least a little of both. Favorites seemed to be split right down the middle, with some people preferring the chocolate cake, while others preferred the cheesecake. Everyone said that both were really good. (My dad said I should feel free to make either any time I coming over.) My sister’s comment was my favorite. She referred to them both as “restaurant quality”. My presentation skills weren’t quite restaurant quality, however. I messed up a bit adding the preserves to the cheesecake and the top sort of slid off of the bottom. The good news is taste isn’t effected by appearance. (OK, OK, I know…you eat with your eyes first. They weren’t ugly, they just weren’t pretty.)
Now for the addition. If you want to live forever you just have to keep adding to your bucket list, right? It must be a sign, but I’ve heard three times recently about homemade marshmallows. So homemade marshmallows are officially on the baking bucket list. My one fear is they’ll be so good that regular store bought marshmallows will no longer do it for me. But I’m not going to let that fear keep me from making them. And of course you can expect me to report back when I’m done!