Jenn’s Cook Book

This recipe is a combination of inspiration. Back when I worked at the unversity’s main campus, the buffet would serve “Sweetza” every Thursday, which is pizza with some kind of a sweet cream cheese sauce, cinnamon apples, and a sprinkle of cheddar cheese. It was absolutely delicious (I know for a fact that several other people would visit the buffet that day solely for this “apple pizza”). Recently, I read an article on Slashfood about the rise of dessert pizzas, pizzas made with chocolate, peanut butter, and other sweet goodies. It reminded me of the Sweetza, which really was a genius hybrid of regular pizza and these new dessert pizzas.

Enter Midnight Snacks. In the first section of the book 10:15 PM Past Your Bedtime Repast, the first recipe is for “Impromptu Pizza.” Basically, the recipe provides ideas for making a personal size pizza out of everyday food items such as flour tortillas, sliced tomatoes, and shredded cheese. After reading through some of the variations, I decided to try my hand at my own Apple-izza in the spirit of the Sweetza.

I started with a flat whole wheat tortilla and added a couple ounces of cream cheese mixed with a pinch of cinnamon and a splash of milk. Then I thinly sliced an apple and created a layer over the cream cheese, slightly overlapping the slices. Next, I seasoned with a small pinch of salt and cinnamon sugar. I then topped it all with a light sprinkle of cheese and baked until bubbly. Once out of the oven, I sprinkled with a bit more cinnamon sugar and cut into pieces. 

I served this for brunch, but it could also be a great dessert or appetizer to a meal. Be sure to cut the apple thinly so the slices cook and soften quickly in the oven. Cheddar cheese and apples are a classic combination, but mozzarella also works. I would recommend a firm, crisp apple like Braeburn or Fuji, or you could use a Granny Smith and substitute caramel for the shredded cheese and add some chopped nuts to make a delicious caramel apple pizza.

Jenn’s Apple-izza 
1 flour tortilla
3 oz cream cheese
1/4 tsp cinnamon
1-2 tsp milk
1 apple, thinly sliced
1/4 cup shredded cheese
cinnamon sugar 

Preheat oven to 400F and cover a baking sheet with parchment paper.

In a small bowl, combine cream cheese, cinnamon, and milk. Stir until smooth and spread over tortilla.

Arrange apple slices in a single layer, slightly overlapping the pieces. Sprinkle with cinnamon sugar and top with shredded cheese.

Bake 10-12 minutes, until cheese is bubbly and the edges of the tortilla are golden brown. Remove and sprinkle with additional cinnamon sugar if desired.

Allow to cool 2-3 minutes and cut into pieces.

From Midnight Snacks chapter 1:15 AM Under the Covers, these snacks are perfect when  you want to “head to bed and call it a wrap.” The recipes in this chapter are designed for those occasions when it seems there is nothing to eat in the entire house, using a little creativity and scant supplies to produce a tasty treat.

These might be a little labor intensive if you are in a hurry first thing in the morning, but if you have the time these can also make a mighty good breakfast. “Here’s how to turn a lowly slice of soft sandwich bread into a lovely turnover.” My version is posted below, but the authors gave several suggestions for fillings, which are posted following the recipe.

Jenn’s Chocolate-Cream Cheese “Tossovers”
4 slices of bread, crusts removed
2 tbsp unsalted butter, melted
2 oz cream cheese, divided
4 tsp mini-chocolate chips, divided
cinnamon sugar, for sprinkling

Preheat oven to 400F and cover a baking sheet with parchment paper.

Roll out crust-free bread with a rolling pin (bread should be flattened to the thickness of a saltine cracker).

Brush the edges of the flattened bread with melted butter. In the center of each piece, spoon 1/2 oz of cream cheese and 1 tsp chocolate chips.

Fold the bread into a triangle and press the edges together. Crimp edges with a fork if necessary.

Arrange triangles on prepared baking sheet and brush the tops with melted butter. Sprinkle with cinnamon sugar. Bake until golden brown, about 15-20 minutes.

Other topping suggestions:

A spoonful of preserves and a smear of cream cheese
A dollop of jelly and a layer of peanut butter
Pieces of a dark chocolate candy bar
Fresh berries, peach or plum slices, or chopped apples sprinkled with sugar
Small slice of cheddar cheese and applesauce
Caramel sauce, shredded coconut, and chopped pecans

Feel free to improvise, making your own personal creation.

Imagine a vanilla cheesecake, drizzled with caramel and sprinkled with pecans. Now, imagine that cheesecake swirled in with dark chocolate brownie batter and baked to perfection. These are delicious Turtle Cheesecake Brownies from Brownie Mix Magic. All you need is a box of brownie mix, some cream cheese, caramel ice cream topping, and chopped pecans. This simple but decadent treat is my tasty tribute to National Chocolate Brownie Day.

1 box (19.5 oz) dark chocolate brownie mix
1/2 cup vegetable oil
1/4 cup water
3 large eggs
8 oz (1 bar) cream cheese, softened
1/2 tsp vanilla extract
2/3 cup caramel ice cream topping
1 cup chopped pecans

Preheat oven to 350F and prepare a 13×9 inch baking pan.

In a medium bowl, combine brownie mix with oil, water, and 2 eggs. Stir with a wooden spoon until all ingredients are mixed. Spread into the bottom of a prepared pan.

Beat cream cheese with an electric mixer on medium speed until creamy. Beat in vanilla extract and remaining egg. Spread over brownie batter (it does not need to cover completely). Dollop caramel over batter. Drag a knife through brownie batter, creating a swirl pattern. Top with chopped pecans.

Bake 25-30 minutes, until golden and just set in the middle. Allow brownies to cool on a wire rack. Refrigerate if desired. Cut in to squares and enjoy.

Just because Thanksgiving is over doesn’t mean pumpkin season is done. Pumpkin pie is a big seller all the way through the new year. This recipe from Everyday Food magazine takes pumpkin up a notch with chocolate in a simple cheesecake. Instead of traditional slices, this cheesecake is served in bars. Chocolate wafer cookies are typically sold near the ice cream toppings at the supermarket. Be sure to use regular cream cheese, not reduced-fat or fat-free. If you would like to make your own pumpkin pie spice, check out this homemade mixture of cinnamon, ginger, allspice, cloves, and nutmeg.

For the crust:
20 chocolate wafer cookies
2 tbsp sugar
4 tbsp unsalted butter, melted

For the filling: 
2 pkg (8 0z each) cream cheese
1 cup sugar
1 cup canned solid-pack pumpkin puree
3 large eggs 
3 tbsp all-purpose flour
1 tsp pumpkin pie spice
1/2 tsp salt
4 oz semi-sweet chocolate, chopped

Preheat oven to 350F and line the bottom of an 8-inch square baking pan with parchment paper or aluminum foil, or coat with cooking spray.

In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs). Add butter and pulse until moistened. If you do not have a food processor, crush cookies in a large, zip-locked baggie with a rolling pin and mix with sugar and melted butter.

Press mixture into the bottom of the prepared pan. Bake until fragrant and slightly firm, about 10 to 12 minutes. Set aside to cool.

Place cream cheese in a food processor or blend with a hand mixer until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin pie spice, and salt. Mix until combined.

Place chocolate in a microwave-safe bowl, microwave in 30-second increments, stirring between each, until melted and smooth. Add 1 cup of the pumpkin mixture and stir to combine.

Pour remaining pumpkin mixture into prepared pan, over the crust. Drop dollops of chocolate mixture onto the pumpkin mixture. Drag the blade of a paring knife through the chocolate and pumpkin mixtures several times to make a marbled pattern.

Bake until cheesecake is set but jiggles slightly when gently shaken, about 30 to 40 minutes depending on the oven.

Cool in pan on a wire rack. Cover and chill until firm, at least 2 hours. Cheesecake can be stored for up to 2 days before serving.

To serve, cut into squares with a knife dipped in warm water.

Here is a sneak peak at my Thanksgiving dessert, a cheesecake recipe from Real Simple magazine made with fresh pears and crushed gingersnap cookies. This dessert can be made up to 2 days ahead of time and stored in the refrigerator until after the turkey dinner. Remember to keep a pan filled with water in the oven to keep the moisture and prevent cracking, althought the sweetened sour cream topping will disguise any small cracks in the cheesecake.

Tips: Crush the gingersnaps in a zip-locked bag using a rolling pin or empty wine bottle. Save leftover cookies for garnish. Do not use reduced-fat or fat-free cream cheese or sour cream, and be sure ingredients are room temperature. The recipe does not specify what type of pear to use, but I used Bartlett.

This recipe calls for a 9 inch springform pan. I used a 9 1/2 inch pan, which worked fine, but my crust did not extended up the sides of the pan.

6 tbsp unsalted butter, melted
1 1/2 cups crushed gingersnap cookies (about 40 small cookies)
2 small, ripe pears (any kind), peeled, cored, and sliced 1/8 inch thick
1/4 tsp ground ginger
2 bars (16 oz) cream cheese, room temperature
1 1/4 cups granulated sugar, divided  
2 large eggs, room temperature
3 tsp vanilla extract, divided  
1 cup sour cream, room temperature

Preheat oven to 350F and prepare springform pan as necessary (nonstick varieties may need cooking spray or parchment paper).

In a medium bowl, combine melted butter and crushed gingersnaps. Press mixture into pan, working the crumbs over the bottom and then up the sides. Bake for 15-20 minutes. Remove from oven and place on a wire rack to cool.

In a small bowl, toss the pear slices with ginger. Line the cooled crust with the pears, overlapping the slices slightly. Set aside.

In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of sugar and beat for 2 minutes. Add the eggs, 1 at a time, and beat until combined. Stir in 2 tsp of vanilla. Pour mixture over the pears.

Bake until the top is barely set but still slightly wobbly, about 30-45 minutes, depending on your oven. Transfer pan to a wire rack but keep oven on.

In a small bowl, combine sour cream, remaining 1/4 cup sugar, and remaining 1 tsp of vanilla. Pour over cheesecake and bake an additional 5-8 minutes. Transfer to a wire rack to cool to room temperature. Cover and refrigerate for at least 4 hours before serving.  

Slice the cheesecake just before serving, running the knife under warm water after each cut. Serves 8 to 12.

This is an easy cheesecake recipe I borrowed from James’ mom. It is super simple (only 5 ingredients) and really delicious. To prevent the cheesecake from cracking, place a shallow pan of boiling water in the oven. Also, turn off the oven 5 minutes prior to the end of the cooking time and let cheesecake sit for 10-15 minutes in the oven, cracking the door slightly.

If the cheesecake does crack, just dress it up with whipped cream, caramel sauce, or fresh fruit to hid the imperfections. Bring cream cheese and eggs to room temperature before using (do not use fat-free or reduced-fat cream cheese). Be sure not to over mix once you add the eggs, it will whip air into the cheesecake and cause it to puff up.

3 bars (8 oz each) cream cheese, softened
3/4 cup sugar
1 tsp vanilla extract
3 eggs
1 9-inch prepared graham cracker or chocolate pie crust

Preheat oven to 450F

Beat together cream cheese, sugar, and vanilla until just combined and smooth. Stir in eggs, careful not to over mix. Press into prepared pie crust.

Bake 10 minutes at 450F then reduce heat to 350F. Bake an additional 25-30 minutes, until edges are firm and center is still slightly wobbly.

Once removed from the oven, let the cheesecake cool on a wire rack for 30 minutes or more. 

If you have an electric oven, like me, you might need to adjust cooking times and temperatures. I preheated the oven to 450F and then reduced heat to 350F as soon as the cheesecake was inside, because the oven takes a while to adjust temperatures. I also only baked mine for 30 minutes, then turned off the heat and let sit in the oven for another 5 minutes.

If your cheesecake puffs, let sit on a wire rack covered by a bowl or cake cover. The cheesecake will settle slightly after a couple of hours.

Once cheesecake is cooled to room temperature, refrigerate until ready to serve.

From the magazine Everyday Food, this dip uses Vidalia onions, which are considered one of the mildest variety of onions. The cooking time in this recipe concentrates the sugars in the onions for extra sweetness. The serving suggestion is for potato chips, but crackers, pretzels, or small slices of bread would also go great with this versatile dip. I like how easy it is to make, and that you can use reduced-fat products without sacrificing flavor (look for 1/3 less fat cream cheese, not fat-free). Vidalia onions should be in season at Farmer’s Markets, I found one large onion to use instead of 2 smaller ones.

1 tbsp olive oil
2 Vidalia onions (1 lb total), finely chopped
salt and pepper, to taste
1 cup reduced-fat sour cream
2 ounces reduced-fat bar cream cheese, room temperature
1 1/2 tsp white-wine vinegar
1/4 cup finely chopped chives
potato chips, for serving

In a large skillet, heat oil over medium. Add onions, season with salt (save pepper for after cooking time, it can burn). Cook, stirring frequently, until golden brown, about 12 to 15 minutes. Season with pepper and let cool to room temperature.

In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives, seasoning with additional salt and pepper as desired. Use a food processor, chopper, or blender to bring dip to desired consistency (as smooth or as chunky as you prefer). Chill dip until thickened, about 1 hour. Can be covered and refrigerated up to 2 days. Serve with chips, or try it with raw veggies like baby carrots.

Shown below, garnished with some leftover chives:

Here is another great dessert from Everyday Food magazine, this one combining plums with a honey-orange sauce. Plums are generally in season May through October, and some varieties peak in the fall months, so there is plenty of time to enjoy this great recipe. If you leave off the ice cream or cream cheese topping, you can use this as a side to roast chicken or pork.

1 tbsp unsalted butter
1/3 cup honey
1/3 cup orange juice
4 large purple or red plums, halved and pitted

Optional:
3 tbsp cream cheese, room temperature
1 tsp milk
OR vanilla iced cream

Preheat oven to 400F

Place butter in 3-quart shallow baking dish and melt butter in preheating oven.

Add honey and orange juice to pan, stir until combined. Arrange plums, cut side down, in baking dish. Bake until tender and juicy, about 20-25 minutes, turning plums over during final 10 minutes of baking time and spooning juices over fruit. If needed, add additional orange juice or water to pan to prevent scorching.

To prepare cream cheese topping: stir cream cheese and milk together until blended. Spoon mixture over plums and drizzle with pan juices to serve OR serve plums with vanilla iced cream and drizzle with pan juices.

I recently purchased the book “Simply in Season,” which is a cookbook with recipes based on fresh produce available during each season of the year. The book encourages shopping at farmer’s markets and other local outlets. This particular recipe actually came from the Spring section of the book, but really it could be made year-round. The original recipe called for Tabasco sauce, but I substituted smoked paprika because, well, I’m obsessed with paprika.

2 tbsp garlic, minced
1 tsp oil
8 cups fresh spinach
8 oz light cream cheese (1/3 less fat), softened
1/4 cup milk
1/2 tsp smoked paprika
1/8 tsp salt

Saute garlic in oil for 2-3 minutes or until soft. Chop and add spinach to pan one handful at a time as it wilts. Add a little water if it begins to stick. Place cooked garlic and spinach in a blender or food processor.

Add cream cheese, milk, paprika, and salt. Cover and blend until smooth. Recipe states it can be served right away or heated through.

This mixture was quite thin at first. I refrigerated it, uncovered, for about 2 hours to thicken the dip and then warmed before serving. Best with tortilla or pita chips.

From Betty Crocker PocketChef Breakfast and Brunch cookbook, this is a tasty way to start the day. The original recipe makes about 6 servings, so I cut the recipe in half.

Original Recipe:

12 slices French bread, 1/2 inch thick
6 tbsp soft cream cheese
1/4 cup preserves or jam, any flavor
2 eggs or 4 egg whites or 1/2 cup egg substitute, slightly beaten
1/2 cup milk
2 tbsp sugar

Spread one side of 6 slices bread with 1 tbsp of the cream cheese. Spread one side of the remaining 6 slices with 2 tsp of the preserves. Make 6 cream cheese and jelly sandwiches.

Beat eggs, milk, and sugar with a fork or wire whisk until smooth and pour into a shallow bowl.

Spray griddle or skillet with cooking spray; heat griddle to 325F or heat skillet over medium-low heat. Dip sandwiches into egg mixture. Cook sandwiches 2 to 3 minutes on each side or until golden brown.

Jenn’s Strawberry Stuffed French Toast:

6 slices brown sugar swirled bread
3 tbsp soft cream cheese (1/3 less fat)
3 tbsp strawberry preserves (sugar-free)
1 egg, slightly beaten
1/4 cup skim milk
maple syrup

Spread one side of 3 slices bread with 1 tbsp cream cheese and spread one side of the remaining 3 slices with 1 tbsp strawberry preserves. Make 3 sandwiches.

Beat egg and milk with a whisk until smooth. Spray skillet with butter-flavored cooking spray and heat skillet over medium heat. Dip sandwiches in egg mixture. Cook sandwiches 2 to 3 minutes on each side or until golden brown. Serve with maple syrup.