July 24, 2008

Cheesecake Supreme with Oreo Cookie Crust

Cheesecake Supreme

It was my boyfriend’s birthday last weekend and I wanted to make him something special despite the fact that he didn’t really want to celebrate his birthday. The problem is that he doesn’t like many traditional desserts, most especially cake. I can’t even conceive of disliking cake, but somehow he does. Thankfully, though, he does love cheesecake (which he vehemently insists is not really a cake, so much does the taint of the word “cake” bother him). But even having found a dessert he actually likes, he’s almost impossible to entirely please because every single cheesecake I’ve made for him in the past, though always praised as “good” comes with the disclaimer of “but not as good as the New York cheesecake I had that one time”. AAARRRRRRGGGGGGG! So I have made it my mission of find and make a real New York style cheesecake and this time I think I found it. I actually got a “I really like this” out of him, no disclaimers!


May 10, 2011

Chocolate Covered Nutella-Mallow Cookies

Chocolate Covered Nutella-Mallow Cookies

I think I’m starting to look forward our Game Nights more for the baking, than for the actual, you know, playing games. Since 99% of the cooking I do is for me and my boyfriend it’s really fun to have an excuse to make something for other people. It’s also pushing me to challenge myself and try new techniques. These mallow cookies are a prime example. I’ve been wanting to make this recipe for a long time, but it always seemed like too much effort for cookies that only one other person would see. But making them for a group of people seemed much more worth it and even sounded like the process would be really fun. Plus, these cookies are seriously impressive looking. What can I say, I like to show off. Who doesn’t?

So, are these as big a pain in the ass to make as they look? I will honestly say I was surprised because they turned out to be easier than I imagined. That’s not to say that they don’t take some work, but in the end I …

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June 23, 2010

Warm Berries and Cinnamon Dumplings

Warm Berries and Cinnamon Dumplings

Next Monday, this blog will be 2 years old and since I didn’t really do anything to celebrate the anniversary last year I decided to go all out this year. So welcome to the completely redesigned Back to the Cutting Board! If you’re reading in the comfort of your feed reader, I’d love it if you’d click on through and take a look. Plus there is a reason you will want to visit, which I’ll get to soon…

Since I’ve posted quite a few recipes over the last two years, I wanted to make the site easier to browse. I cleaned up the Recipe Index and I added a new Ingredients Index if you want to search for recipes with specific ingredients. I also made an effort to simplify things. I loved my previous design, but I wanted something cleaner and simpler this time. I think the home page and sidebar were too busy before so I made an effort to pare everything down to the essentials (well, mostly anyway, minimalism is kind of against my nature, so this is as pared down …

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May 5, 2010

Chocolate Angel Food Cake with Strawberries

Chocolate Angel Food Cake

I have an excuse for not posting in a while: finding a good recipe is hard! This is my third attempt at a cake in as many weeks and I finally have a winner to show you guys. I could have posted a couple weeks ago when I made that spongecake that turned out to be the blandest of bland, but I just couldn’t get myself to be excited about it. (It was so bland, it wasn’t even worth the calories to me and I wound up throwing most of it away. I’ve never thrown a cake away before!) So then I found a chocolate angel food cake recipe that sounded like it would be anything but bland, but I failed. Oh, I failed hard. The cake tasted ok, but I believe the word “brick” was used by my boyfriend when he saw said cake. As in “That’s supposed be an angel food cake? It looks like a brick.” So then I went online searching for why my cake turned out to be a brick instead of a cake and I found …

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February 18, 2009

Quick Gumbo

Quick Gumbo

I’m way behind with posting recipes due to being overwhelmed with work lately, but I just had to post this recipe in preparation for my next baking adventure.

Next Tuesday is Mardi Gras or “Fat Tuesday” and while I haven’t lived in a place that really celebrated Mardi Gras in almost 20 years, I grew up on the Mississippi Gulf Coast where it is a really big deal (not as big as in New Orleans, but pretty big). It’s one of the things I miss the most about living there. Mardi Gras and my birthday (this Friday) are always closely linked me for since they are usually so close to each other. There have been a couple of years that they have even been the same day (the date of Mardi Gras changes every year depending on when Easter is since Fat Tuesday is always the day before Ash Wednesday which is 40 days before Easter). In the past, I’ve gotten King Cakes for my birthday, but this year I’ve decided that I’m going to attempt to make one myself. It’s basically like a big …

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April 10, 2009

Chicken a la King

Chicken a la King

I guess this is one of those basic everyone-has-made-this kind of dishes, but OH. MY. GOD. you just wouldn’t even believe how many years have gone into finding this recipe and then actually being able to make it. This recipe, like the inscrutably named Pineapple Stuff, was one of my absolute favorite dishes my mom made when I was a kid. So much so, that I still remember it fondly despite not eating it in almost 15 years. So last year when I started cooking again, I made it my mission to find this recipe. Except I couldn’t remember what it was called or what the ingredients were other than broccoli and some adorable little puff pastry shells my mom always used. So I looked through every single recipe in my mom’s old recipe collection (which is just a book with hundreds of handwritten recipe cards and magazine cut-outs taped into it in a semi-organized, but still haphazard fashion) several times and finally figured out which one it was.

It was called Tuna a la King and I didn’t remember it having tuna, but everything else …

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August 12, 2009

Butterscotch Brownie Tart

Butterscotch Brownie Tart

Diet? What diet? Oh, yeah, actually I made this right before I started the diet and am only getting around to posting it now. I guess it was sort of my last hurrah and it was oh so worthy. I was looking for something to make in my new tart pan and found this recipe on Epicurious.com, but had also come across a recipe for butterscotch sauce that I really wanted to make, so I decided to combine the two into one glorious dessert. Ok, well maybe not glorious, but if you like chocolate, brownies and butterscotch like I do, then it’s pretty damn close. The brownie part is rich and fudgey and the butterscotch sauce is buttery and sweet and silky and I just wanted to lick the whole saucepan clean after I made it. It’s especially great when still warm or rewarmed in the microwave. But even at room temperature the sauce never hardens.

As a whole this recipe is very easy to make. There’s some waiting time while you freeze/cook/cool the components to get them ready, but I think that’s pretty …

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March 3, 2010

Individual Chicken Pot Pie

Individual Chicken Pot Pie

I’m not sure why it’s taken me so long to post this recipe. I’ve been making it since last year . It’s one of my favorites and something I make regularly. I have another more traditional chicken pot pie recipe which I like a lot, but that recipe is most certainly not low fat so I don’t make it as much (usually only after holidays to use up the extra chicken/turkey). This recipe is a lighter version of chicken pot pie, but it tastes just as good. I got it from the Weight Watchers website and while I’ve made some modifications to it, it’s still pretty light, especially compared to other chicken pot pie recipes you’ll find.

As I’ve mentioned before, I love using ramekins to make individual portions of my favorite recipes. I’m not so good with the portion control so I like having things portioned out for me in advance. It’s just easier that way. You can make this in 4 small ramekins (10 oz.) or 2 large ramekins (20 …

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