It's not perfect...

but come on over anyway and excuse the mess.

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The Cheesecake Edition

Part II


Recipe: (My changes are in red)
New York-Style Cheesecake

Recipe adapted from: Better Homes and Gardens Great Cheesecakes , 2006

1/2 cup butter, softened
1/4 cup packed brown sugar
4 eggs
1-1/4 cups all-purpose flour
4 8-ounce packages cream cheese, softened
1-1/4 cups granulated sugar
1/4 cup all-purpose flour
4 teaspoons vanilla
2 8-ounce cartons dairy sour cream
1/4 cup granulated sugar
Directions
Preheat oven to 350 degree F. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until fluffy. Add one of the eggs; beat well. Slowly beat in the 1-1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion.
Spread remaining portion onto the bottom of an ungreased 10-inch springform pan with sides removed. Place on baking sheet. Bake for 10 minutes. Let cool completely.
When bottom crust has cooled, attach sides of pan. Press chilled dough onto sides to a height of about 1-3/4 inches. Set aside.
Increase oven temperature to 450 degree F. In a large mixing bowl beat cream cheese and the 1-1/4 cups granulated sugar until fluffy. Beat in the 1/4 cup flour at low speed until smooth. Add the remaining 3 eggs and 3 teaspoons of the vanilla all at once, beating at low speed until just combined. Stir in 1/2 cup of the sour cream (Crème fraîche). Pour batter into the crust-lined pan. Place on a shallow baking pan in oven.
Bake for 10 minutes. Reduce oven temperature to 300 degree F. Bake for 30 minutes more or until center appears nearly set when gently shaken. Remove from oven. Stir together remaining sour cream, the 1/4 cup granulated sugar (superfine sugar), and the remaining 1 teaspoon vanilla. Using a spoon, spread mixture evenly over top of baked cheesecake. Return to oven and bake for 15 minutes more.
Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover and chill at least 4 hours or overnight. Let stand at room temperature for 15 minutes before slicing. Makes 16 servings.

New York Style Cheesecake a no-go

Links to things mentioned in this video:

Alison Nelson’s Chocolate Bar
Chelsea Market
Crumpler Bags

Paula Deen Cream Biscuits, y'all!

Again, sorry about the sound quality. It will get better soon...promise!

Recipe for Paula Deen Cream Biscuits (Original in black. My changes in red)

2 cups self-rising flour, plus more for dusting

1 tablespoon sugar

1 1/2 cups heavy whipping cream

Preheat oven to 500 degrees F.
In a medium bowl, stir together the flour, sugar (sift both), and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch ( I use a 2-inch) biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray (Silpat or parchment work best. Also brush off excess flour with a pastry brush) , leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.

I'm Jon Marc McDonald and I bake

NOTE: JON MARC MCDONALD HAS A NEW WEBSITE. PLEASE GO TO WWW.BakeItTilYouMakeIt.com for more

The before video for my Panna Cotta Layer Cake.

The finished product of my Panna Cotta Layer Cake.

I'm Jon Marc McDonald and I bake!