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Simplicity seems to be the key thing I overlook in everything that I do. It’s the terrible curse of loving the challenge and then overcomplicating life. Whether it’s the events I encounter or the food and desserts that I make, thinking in the most direct and simplest way possible never seems to be the first thing on my mind. Granted, as a person, in my speech, I am quite straightforward, often times saying things before thinking it through, and saying things in the simplest terms ever. But then there is a “but” and “however” – I only do so when asked to, I never willingly just say whatever is on my mind. I prefer the passive state. The quiet state. Thus the complication of it all.

So, you’re probably wondering, why has she brought up this idea of simplicity? Complications? Is this relevant to her blog at all? Well, yes, I promise it does.

I recently bought a couple of cook/dessert books, and started whipping up desserts from them or combining recipes from the internet. Today, I finally received my Harumi’s Japanese Home Cooking book, amd let me just say, it’s magnificent. Every recipe is short, simple, and concise – there’s no way you could really complicate it unless you decide to get creative with adding things or subsituting things. (Ahem, like I usually do)

After my short-of-successes with the upside-down blueberry cake and the french silk chocolate pie, I decided to make a simple cheese cake. The reason being that Japanese cheese cakes are phenomenal. They are light, fluffy, and absolutely delicious, and there’s just something about them that sets them apart from other cheesecakes that I’ve had.

Harumi’s Baked Cheesecake – from Harumi’s Japanese Home Cooking by Harumi Kahara

*My notes in bold mixed in with the original recipe/directions

Ingredients

  • 1 cup graham cracker crumbs (I used cheerios and a little bit of cinnamon sugar)
  • 3 tbsp unsalted butter
  • 1 cup cream cheese
  • 1/2 cup granulate sugar
  • 2 eggs
  • 1 cup heavy cream
  • 3 tbsp sifted all-purpose flour
  • 1 tbsp lemon juice

Directions

  1. Make sure the butter and cream cheese are at room temperature. Line the cake pan with wax paper. (I left the butter and cream cheese out of the refrigerator for a bit, and instead of using a cake pan, I used a 9″ pie tin, so make cake isn’t as tall.)
  2. Put the graham crackers in a plastic bag and roughly crush with a rolling pin. (This worked out really well. I used to just bash it with a glass couple, but this was a lot faster)
  3. Soften the butter and mix with the graham cracker crumbs. (I microwaved the butter for about 10 seconds and then tried to beat in the butter, but it clumped together. Try usingΒ  a large wooden spoon for nicer results)
  4. Pour the graham cracker mix into the bottom of the pan and press down lightly to make the base. Preheat the over 340 degrees Fahrenheit. (I used a regular spoon to flatten it into the tin and I made sure to constantly scrape down any of the mixture that got on the sides of the tin)
  5. In a bowl, beat the cream cheese with an electric mixer until soft, then add the rest of the ingredients, in order, mixing each one thoroughly first before adding the next. (Because I do not own an electric mixer, I threw everything into the blender and then poured it out and beat it by hand. I highly recommend following the directions, and don’t do what I did.)
  6. Continue until the mixture thickens, then pour into the cake pan, on top of the graham cracker base. Bake in the oven for 45-50 min. Remove and leave to cool.
  7. Once it has cooled, remove from the pan, discard the lining paper and leave on a rack too cool completely.

What I loved about this recipe was that above the directions, Harumi added some of her own commentary about the cake, stating that, “When you take the cake out of the oven it is very light and soft like a souffle, but once it has cooled down it becomes creamy and smooth. If you then refrigerate it, it becomes thick and rich. It is almost like having three different cakes.” That’s definitely exciting! You can serve it in different ways and get totally different results πŸ™‚

Now for my results:

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  1. Use a 7″” spring-form pan – otherwise it’ll be a bit thin.
  2. Use graham crackers – it will smell even nicer and taste sweeter (Mine turned out fine with the cheerios and sugar mixture, but it’s not as sweet)
  3. Don’t eat it right away – haha, I always tend to do that! Let it sit, and then enjoy it πŸ™‚
  4. If you prefer the cheerios mixture, I’d suggest whipping up either your own whipped cream or have some sort of fruit or chocolate syrup on top.

Alright, well, it’s back to the books, and then more work…internship…work stuff πŸ™‚

Expect a post in a week or so, unless I happen to decide to post up cooking pictures or new poetry or photography!

Oh! and from a couple of days ago…

Mini French Silk Chocolate Pies…

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XOXO,

Ainsley

Blueberry upside down mini cakes! Absolutely adorable!

So I actually made some French Silk Chocolate mini pies – all inspired by the not martha blog :)! Which after having a personal request on blueberry recipes, I looked up various websites and decided to make mini upside-down blueberry cakes! I’ll be honest – it wasn’t as successful as I would have liked; however, it still managed to be alright!

I followed 2 different recipes – which is key to all my ventures in cooking. Always look for different options and try different things – you may not always get great results, but at least you’ve learned something new!

Alright so I’m a bit lazy today and sleepy because I had trouble sleeping last night and decided to make mini chocolate pies, which I will update you on it tomorrow.

So I’m going to just post the links that I got the recipes from and give you some little notes I took on my progress πŸ™‚

Blueberry Upside Down Cake

Yellow Cake Mix (Homemade)

So I actually decided to make 12 cupcake sized blueberry upside down cakes, so although following every bit of the directions and ingredients was a good thing –Β  I shouldn’t have baked them for so long, so…

Note of the day:

If you go from big to smaller sized desserts, be wary of cooking time and spreading everything evenly – it makes a huge difference! I burnt my little cakes a bit, and although they still turned out fine, they didn’t look that pretty, so I’m not going to post up pictures today.

I’m going to try out more fruit-type desserts in the upcoming days, so keep checking!

I again apologize for the short post!

XOXO,

Ainsley