COFFEE TALK

We made it! 

It was a doozy of a week but we trudged through and now here we are, another Friday, ready to begin a much-needed mozzarella stick marathon.  It is perfectly allowed because on Monday I’ll be kicking back into gear with another salad recipe.  Around here, it is all about balance. 

Let me tell you about the magic of homemade mozzarella sticks.  Last week, I had a pan of these in my refrigerator, waiting to be fried up for Mr. Pedantic’s game night.  Now, I’m obsessed.  I never even liked mozzarella sticks, but I have not stopped thinking about them since.  It's the super-crunchy double coating of panko that grabs my heart.  This afternoon I’m making a double batch. 

Because of my recent mozzarella stick romance, I’m seriously considering purchasing a fryer.  I have always done the stove-top thing, but that also happens to be the reason I HATE frying.  The mess alone is enough to deter me, not to mention the huge amounts of oil I always end up throwing away.  I borrowed my mom’s miniature fryer last week and within five minutes of plugging it in, my oil was hot and ready to go.  The mess?  Well, it was pretty nonexistent.  I was sold!  I’ve got my eye on this model. 

Did you know you could buy assorted boxes of speciality sprinkles?  It’s like a tackle box, but for cupcakes.  I’m thinking I need a bottle of the purple pony party sprinkles for my Valentine’s day baking, not that I have any idea of what that will involve yet, but there is always room for sprinkles.

I made this spaghetti carbonara earlier this week and it was perfection.  I added peas in an attempt to get some green stuff into Mr. Pedantic.  AND…*drumroll* it worked!  He’s not really a vegetable guy so I take what I can get. 

Are you watching Victoria?  You really should be.  Every winter I return to all my historical dramas for a good dose of romance, scandal, and backstabbing - it always feels cozy to me. 

Did you know that EOS makes shimmer lip balm now?  I'm probably really late in discovering this, but it made my whole year, and it’s only January. 

So, confession time.  I’ve never tried matcha anything.  I know, I’m not sure how I dodged that fad, but I did, and I was not really too cut up about that.  However, this vibrant concoction has got me curious.  Will you try it if I do?  I need moral support when it comes to drinking green things with marshmallows on top. 

I’m planning on surprising the mister with monkey bread tomorrow morning.  Do you remember monkey bread?  Yeah, the wonderful cinnamon-covered the stuff your aunt used to make.  He’s never known the joy of pulling apart those gooey little bits of happiness and I think that needs to change. 

What are you up to this weekend?  Tell me all the things!

Sincerely, 

Pedantic Foodie

White Chocolate Cheesecake with Banana & Macadamia Nuts

Cheesecake is the best dessert ever invented.  Amen. 

My dad has been taking me on dates ever since I could talk, which considering that I was talking at five months (I know, my poor parents...), is a pretty long time.  

Over the years, our date locals of choice have changed, but some of my fondest "dad date" memories take place in a busy mall food court where we would order either caramel sundays or, my very favorite - cheesecake with blueberries. 

I happen to know that that particular fast food chain no longer serves cheesecake, and I am sure that if I tasted it now, having grown up a bit, I might be less than impressed.  However, to my seven-year-old palate it was everything wonderful in the world in one creamy slice. 

While I hate to admit it, I also went pretty bonkers over those retro cheesecake cups covered in that gluey cherry pie filling.  Honestly, I could probably still down half a dozen of them if given the chance.  Why are they so good??? 

Cheesecake is my very favorite dessert.  Hands down, no argument, it is the be-all end-all of the sweets world. 

It's also pretty dreamy to make, considering that there is no fussy buttercream, crumb-coating or oh-help-me - layering, to fret over. 

But! You can still make it look pretty darn fancy with the help of a star-tip and a bit of whipped cream. 

Also, your senses will experience the incredible aroma of cream cheese and sugar being beaten together, which is, incidentally, the best smell in the entire world.  Truly, I just googled it for you and it is fact!  ....I'm lying. 

But really, we all know it's true. 

I had this strange misconception/fear about white chocolate cheesecake.  I felt like the melted white chocolate would harden up into a bunch of annoying little bits as soon as it met with the cool cream cheese mixture.  However, that is not the case.  This cheesecake is as smooth as it can be and the subtle, yet unmistakable white chocolate is perfection. 

After the cheesecake had time to rest and become the ultra creamy edible vacation that it is, I sliced some bananas, toasted a handful of macadamia nuts, and whipped up a coconut cream whipped cream.  

Clearly, this cheesecake is all about the toppings. 

Upon "testing" I realized that there was some disparity between the banana slices required for maximum enjoyment, and the number you are allowed to pile on top without it looking less than pretty.  So, the solution is to use just enough when decorating your cake, and then slice up another quarter of a banana when you actually get it on your plate.  Cheesecake science. 

This is one of those moments where you need to stop listening to your fitness coach and make an emergency run to Trader Joe's for some cream cheese. 

Sincerely, 

Pedantic Foodie

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White Chocolate Cheesecake with Bananas & Macadamia Nuts

makes one, 10-inch cheesecake, about 16 servings / recipe adapted from Ina Garten

for the crust

• 1 1/2 cups graham cracker crumbs (about 10 crackers)
• 1 tablespoon granulated sugar
• pinch of kosher salt 
• 6 tablespoons unsalted butter, melted

Preheat oven to 350 degrees F. 

Cut a circle of parchment paper and lay in the bottom of a greased 10-inch springform pan.  

In the work bowl of your food processor pulse graham crackers until roughly the consistency of cornmeal.   Add melted butter and granulated sugar and pulse to combine.  Pour the crust into the pan and press it down tightly with your fingertips.  Bake for 8-10 minutes; until the edges are golden brown.  Allow the crust to cool while you prepare the filling. 

for the cheesecake

• 2 1/2 pounds cream cheese, at room temperature 
• 1 1/2 cups granulated sugar
• 5 whole large eggs, at room temperature 
• 2 large egg yolks, at room temperature 
• 1/4 cup coconut cream,  at room temperature 
• 1 cup white chocolate chips (The best you can find!) 
• 1 1/2 teaspoons vanilla extract 

Increase the oven temperature to 450 degrees F.  

Melt white chocolate by microwaving at thirty-second increments, stirring after each, until the chocolate is smooth. 

In the bowl of your stand mixer, fitted with the paddle attachment, combine cream cheese and sugar. Beat on medium-high speed until fluffy; about 5 minutes.  Reduce the speed and add eggs and egg yolks, 2 at a time, scraping down the bowl as needed.  Beat in the coconut cream and vanilla extract, then slowly mix in the melted white chocolate.  Pour the filling into your cooled crust.  

Bake for 15 minutes then reduce the oven temperature to 225 degrees F and bake for an additional 1 hour and 15 minutes.  

Turn off the oven and prop open the door.  Allow the cake to cool in the open oven for 30 minutes, then transfer to your countertop and allow the cake to sit for 3 hours at room temperature before wrapping in plastic and transferring to the refrigerator for at least 8 hours, preferably overnight.  

Remove the cake from the springform pan by running a knife that has been dipped in warm water along the edge of the cheesecake.  Carefully lift the cake from the bottom of the springform pan (leaving the parchment attached to the crust) and transfer to a cake stand.  

for the whipped cream & toppings

• 1/3 cup macadamia nuts, roughly chopped
• 1/3 cup confectioner’s sugar
• 1 cup heavy cream
• 1/3 cup coconut cream 
• 1 teaspoon vanilla
• 2 medium bananas, sliced diagonally 

Transfer nuts to a small, nonstick frying pan and place over medium heat.  Cook, moving the pan back and forth often, until the nuts are slightly toasted on the edges and have become fragrant. 

In the work bowl of your stand mixer combine confectioner’s sugar and heavy cream.  Beat on high speed until stiff peaks form; beat in coconut cream. 

Transfer the cream to a piping bag fitted with a star tip and pipe whipped cream along the edges and top of the cheesecake.  Decorate with bananas and toasted nuts.  Enjoy! 

The cheesecake will last 5-7 days in the refrigerator, the bananas, however, may need refreshing. 

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COFFEE TALK

Welcome to this Friday.  Fridays are so full of promise, setting us right on the edge of the weekend - close enough to taste the adventures to come, but just distant enough for anything to seem possible. 

This is the beginning of a new weekly series that I am titling “Coffee Talk.”  It’s a compilation of all the things I would gush over if you and I were sitting down to chat over lattes.  It’s weekend plans, current obsessions, and likely of bit of Pinspiration.  I hope you love it.  

Now, before we begin, cream or sugar?  Both?  Okay good, I knew I liked you. 

These are currently sitting in my freezer, just waiting for their hot, oily fate.  They are destined for Mr. Pedantic’s guys game night, but I have secret dreams about eating them all myself this afternoon and leaving those boisterous boys with my sad bag of rejected veggie chips.

Fortnum & Mason's Breakfast Blend is basically the only tea you ever need to buy.  I discovered the wonder that is Fortnum and Mason while we were in London and I pretty much lost my mind.  I think we spent about four hours in that multi-leveled paradise, and that is a modest estimate.  Their teas have been the best we have ever sipped, and my then-skeptical husband is now very thankful that I insisted upon bringing back a suitcase full.   

In other news, I have become a total snob and refuse to drink tea with white sugar.  I know, I hate me too, but once you get used to the caramel-y notes of these dainty cubes, it’s hard to go back.   

Mr. Pedantic is trying to teach me to play Destiny but so far it has only resulted in me nearly knocking him unconscious with a controller and screaming profusely at the television.  For real though, I’m in it solely for the fancy costumes, which he tells me are known as “shaders.”  Only aliens stand between me and a dreamy sci-fi wardrobe.  The worst part is that I have to take frequent breaks otherwise I get motion sick.  Dork alert. 

This apron is pretty much a cocktail dress and I'm down with that.  

For the past couple years, I have tried to pick out very intentional Valentine's Day cards for Mr. Pedantic, and I am pretty sure this valentine is going to be the winner this year.  It says it all. 

I made these spring rolls years ago with my mom and we LOVED them, but for some reason we never made them again.  I have no idea why.  Lately, however, I cannot stop thinking about revisiting them.  I have a feeling that they will be ending up on next week’s menu.  I’m also really wanting to try my hand at Pad Thai.  I don’t know… For some reason all my cravings are Asian right now.

I made this for dinner Tuesday night and…it just didn’t thrill me.  I am thinking that it needs an extra dose of brown sugar and maybe some pineapple juice?  

I bought a lovely, canvas-bound edition of this book while we were in London because my You’ve Got Mail-loving heart could not resist.  My sweet daddy gifted me several other volumes from the series for Christmas and I cannot get enough of these charming stories.  They are the perfect no-fuss winter reads.  True, they might fall more into the children’s genre, but their unadulterated sweetness will capture your heart. 

I’m going to try my hand at a Unicorn cake next month and I am already nervous.  I think the horn (is it called a horn?) is going to be made out of a sugar cone dipped in white chocolate.  If I have to knead gum paste the game is over. 

What are your plans this weekend?  I am hoping to finish up the office-organization project that has been going on for the past several weeks, and will definitely be making a cheesecake.  Catch all the creamy, graham-cracker-y action on my Instagram stories.

Happy, happy weekend! XOXO

Sincerely, 

Pedantic Foodie