Just stopping in to say aloha to all of my readers out there. By the way, where are you guys from?? Drop your location in the comments.
A user posted this photo to the Hawaii subreddit. I have no idea where it is (user is being very tight-lipped about the location for some reason), but I think I need to find this.
One user in the comments of the original post said he thought it might be Waimoku Falls in Haleakalā National Park. I looked it up and it does appear to be the same place, but I cant say for sure.
I’m not a big drinker but I do enjoy a glass of wine every now and then. And with the holidays coming up, we are always looking for a way to put a bit of a different spin on the usual culprits…such as red wine.
I saw this recipe a few days ago and I can’t get it out of my head. So I figured I’d share the love and drive you just as nuts as I am right now at wanting to try this delicious looking dessert. I would say I’m sorry…but I wouldn’t mean it! So let’s enjoy it together, shall we?
Cheesecake Bars with Wine Gelée
prep time: 25 min
cook time: 25 min
total time: 7 hours (including chilling)
- 8 full sheets (140gr) graham cracker
- 4 tablespoons (55gr) unsalted butter, melted
- 1 tablespoon sugar
For cheesecake filling:
- 12oz (340gr) cream cheese, softened
- ¼ cup (60gr) plain Greek yogurt, at room temperature
- 1 cup (300gr) sweetened condensed milk
- 1 large egg, at room temperature
- 2 tablespoons all-purpose flour
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
For wine topping:
- 1 envelope (8gr) unflavored gelatin
- ¾ cup (180ml) red wine (such as Cabernet Sauvignon)
- 2 tablespoons hot water
- 4 teaspoons sugar
- Preheat the oven to 350°F (177°C). Line 8×8 square baking pan with aluminum foil, leaving two sides hanging over the edges.
- In a food processor, pulse the graham crackers into fine crumbs. (If you don’t have a food processor, place the graham crackers in a ziplock bag and roll a rolling pin over the graham crackers.) Add sugar and melted butter and pulse until the crumbs are evenly moistened with butter. Transfer the mixture into the prepared baking pan. Evenly spread it, lightly pressing into the pan. Bake for 10 minutes and cool on wire rack.
- In a large mixing bowl with whisk attachment, beat cream cheese, Greek yogurt and condensed milk until creamy, about 2 minutes.
- Add the egg, flour, vanilla extract and salt. Continue to whisk until well combined, about 2 minutes.
- Pour the cream cheese mixture over the crust. Bake it until the filling is set but not browned, for about 25 minutes. Cool the cheesecake to room temperature (about 2 hours), then refrigerate for at least 2 hours to chill.
- To make the wine gelée, sprinkle the gelatin over ½ cup of wine and let it sit for 5 minutes.
- Meanwhile, stir in the sugar in the hot water. Add the sugar water into the wine with gelatin. At this point, the mixture will be a little cloudy. Mix well until gelatin is completely melted. (If needed, microwave for 30 seconds to warm the mixture up. The mixture should become clear.) Add the remaining ¼ cup of wine and cool the mixture to room temperature, about 5 minutes. Gently pour the wine mixture using a back of the spoon over the cooled cheesecake. Refrigerate for at least 2 hours, or overnight, until the wine topping is set completely.
- Cut into 16 squares (or even smaller, if desired), before serving.
Recipe is courtesy of Sweet & Savory by Shinee
There were so many ads on the original post, I could barely get to the recipe. So rather than taking you through that madness, I posted the details here. To see the original ad, uh I mean post, visit http://www.sweetandsavorybyshinee.com/cheesecake-bars-with-wine-gelee/
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This is the first in a new post-apocalyptic paranormal series
by NYT and USA Today Bestselling Author, T.J. Michaels.
BLURB COMING SOON!
Wind & Fire
by T.J. Michaels
Gathering of the Storms
July 19, 2016
Cover Reveal – June 14th
Release Day Blitz – July 19th
I see all these challenges, like the 30 Day Plank Challenge, 30 Day Squat Challenge, 30 Day Journal Challenge. 30 Day Whatever-The-Heck Challenge. How about a 30 Day No Bullshit Challenge? Well, it’s coming people.
A Certified Master Life Coach is going to take us through 30 days of true life-changing challenges to our own status quos. Want to kick dysfunction? Want to better your personal relationships? It doesn’t matter what kind, whether it’s friendship, marriage, family or whatever. She’s prepping…then we’re coming for you.
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If you’re in the Savannah, GA area in August, drop into the Authors After Dark reader convention where we’ll both be signing!
Okay, I’ll be completely honest here — when I first heard of this recipe my first reaction was “EWWWW!” But after reading what’s in it, it sounds absolutely delish and perfect for a holiday picnic or outing.
If you make this, let me know how it turns out!
Layered Cornbread Salad (courtesy of The Food Network)
4 plum tomatoes, chopped
1 green bell pepper, chopped
1/4 cup chopped fresh cilantro
1 cup sour cream
1/4 cup mayonnaise
2 scallions, minced
Juice of 1/2 lime
1/4 teaspoon chili powder
2 cups crumbled cornbread
2 15 -ounce cans black-eyed peas, drained and rinsed
1 cup frozen corn, thawed
1 cup shredded cheddar or Mexican-blend cheese
Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl. Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl.
Assemble the salad: Sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half each of the black-eyed peas, corn and the tomato-pepper mixture, then half each of the sour cream mixture and cheese. Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Photograph by Con Poulos