Better Than Before

Thanks to the creative genius of one Queenbee, this blog is now better than before.  The prettyasaflower blog team has had a name and website change! We are now called Sassy’s Southern Kitchen! Feel free to visit us at sassyssouthernkitchen.wordpress.com, and don’t hesitate to lavish the comment section with thoughts, ideas, and constructive criticism.;)

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Lemon White Chip Sugar Cookies

Lemon White Chip Sugar Cookies was a recipe that evolved as it went, I started out making regular sugar cookies, then had a burst of creativity, thus causing me to add lemon zest and chocolate chips. This is a quick cookie recipe that you could throw together at the last minute if you had to. Say you suddenly find out that you have friends coming over for dinner, so you throw together a meal and remember that you have neglected dessert, so what to do? Make cookies of course! They are quick, easy, and one of the most universally loved desserts. These cookies only take twenty minutes total to put together, less if you do not refrigerate the dough. As to the type of chocolate chips you use, white chocolate is traditional, but this time around I made them with semi-sweet and found the stronger chocolate flavor to be a nice contrast to the subtle hint of lemon. However, if you prefer to follow the recipe rather than branching out on your own, use white chocolate chips. This episode of Delicious Food 101 features The Chef, La Critico, Friar Tyst, and the Health Inspector.

The Chef: “Friar Tyst, what do you think about these cookies?” Friar Tyst: “Well they’re real good.” The Chef: “I’ve always thought that it’s funny how your opinions are simple in their delivery, yet accurate in their true portrayal of your thoughts.” Friar Tyst: “Huh?”

The Chef: “La Critico, would you like a cookie?” La Critico: “Well I wouldn’t turn one down.” The Chef: “Therefore one would assume that you like them?” La Critico: “Well they’re pretty good little cookies.”

The Ingredients: 2 to 2 1/2 cups of cake flour, 1/2 cup softened butter, 1 cup granulated sugar, 1/2 cup raw cane sugar, 1 egg, 1 to 2 tsp. lemon zest, 1 tsp. baking powder, 1 tsp. salt, 1/2 to 3/4 cup semisweet or white chocolate chips.

Using a hand mixer, cream together butter and sugar in a large mixing bowl. Add half of the flour and the egg, mix until combined. Add the lemon zest, the remaining flour, baking powder, and salt, mixing until just combined. Fold in the chocolate chips by hand. Preheat your oven to 350 degrees; refrigerate the dough while the oven is preheating. When the oven is preheated roll the dough into two inch balls, placing them onto a greased cookie sheet. Bake for 8-10 minutes. Makes one and a half dozen.

These are on the small side, meaning they disappear even faster!

 

Independence Day Cheesecake

Happy Independence Day America! I’m so grateful that this was a holiday weekend for two reasons: One: We just picked a bunch of fresh blueberries that needed to be used. Two: A summer holiday gives me an excuse to make cheesecake! This blueberry cheesecake is simply delicious, the fresh blueberries add just the right mix of tang and pizzazz. And because this dessert contains fresh fruit, it is instantly healthy and contains absolutely no calories! Sigh, in my dreams at least, not in the mirror….In the past I’ve found that some people like their cheesecake really sweet, others like it plain and simple, then there are those of us who have mastered just the right flavor balance between plain and sweet. A truly good cheesecake is one that is mildly sweet, and OH SO CREAMY…….May I just take this moment to relish in the glory of the Kitchen-Aid hand mixer? Yes? Thank you. I mean come on, that thing is one in a million. It makes this cheesecake dangerously creamy and perfectly smooth. There is nothing like having a good hand mixer, it is your friend, your comrade, and your all-around wonder tool. There is nothing it can’t do! Enough about kitchen tools, let us use them to create!

The Ingredients: 16 oz. softened cream cheese, 16 oz. softened whipped topping, 2 cups graham cracker crumbs, 1 stick melted butter, 1 1/2 cups powdered sugar, 1/2 cup fine grain organic sugar, 1 cup fresh blueberries.

Mix together the graham cracker crumbs and melted butter with a fork in the bottom of a casserole pan or baking dish. Press it flat and make sure there are no lumps. Refrigerate while you make the filling. Add the softened cream cheese to a large mixing bowl, mix on high speed with your hand mixer until smooth. Gradually add in the whipped topping and sugar(s), mixing on medium speed between additions. Mix on high for an additional five minutes or so. When the filling is thick, smooth, and lusciously creamy, spread it evenly atop your crust and refrigerate for a few hours until chilled. Serves 8-10 (depending on who is serving it);).

Disclaimers: I know the flag isn’t perfect, only perfectionists can make a perfect flag. Ignore the many holes where fingers tasted the filling, they add character and a rustic flair. At least that’s what I tell myself. If I hadn’t decided to take this photo in the sunlight you never would have been able to see them.;)

And there she is! A perfectly imperfect cheesecake!

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