Pure craziness awesomeness
happened in the
kitchen over the weekend ...
Ready for this?
Let's back up a bit first-
My family goes camping
right on the N.C./V.A. border
every year in the fall.
{And, when I say camping, I mean all the boys sleep outside in tents while all us chick-a-dees and babies sleep in a hotel! Yeeeah, we cheat...but I'm cool with it! We totally do all outdoor activities during the day, so it absolutely counts! haha!}
Here are a few pictures from last year:
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| You know you like my camping flannel!! |
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| The whole gang - picnic time! |
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| Cousins! Mason has his tractor, of course! Obsessed, I tell ya!! |
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Out on the edddge of glory...and I'm hangin' on a moment with yoooou!
Love me some GaGa! |
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| This tree grew over that rock ... pretty crazy, huh! |
There's this fabulous little winery
Surrounded by beautiful grape vines
Amazing food
+ gorgeous views
- "roughin' it" clothes
equals: the most perfect fall evening!
Last October, my husband and I
ate like kings ...
and even decided to indulge
in a little dessert, compliments of the chef.
It was an Atomic Fireball Cheesecake.
You know, the spicy little round candies:
It's been 10 months since that dinner
and we are still talking about that slice.
So, into the kitchen I went Sat. afternoon
to try and re-create that huge hit!
Ingredients:
Crust
2 cups Graham Cracker Crumbs
1 stick Butter, room temp.
3 tbsp. Sugar
1/4 tsp Salt
2 Atomic Fire Ball Candies, crushed
Filling
16 oz. Cream Cheese, room temp.
1/2 cup Sugar
2 Eggs, room temp.
1/4 tsp Vanilla Extract
1/2 tsp Cinnamon Extract
Pinch Cayenne Pepper
1/2 cup Heavy Cream
10 Atomic Fire Ball Candies, crushed
{**To crush candy, I threw the wrapped balls onto the cement on my front porch - haha! yes, I am aware of how silly I looked, but I wanted to help my food processor out a little! - I then unwrapped each and put all broken pieces into my food processor. I pulsed until almost a powder had formed. This stuff melts wonderfully!**}
Topping
5 oz. White Chocolate Chips
1/3 cup Heavy Cream
3 Atomic Fireball Candies, crushed.
Melt the fireball candies into the cream over medium heat. When the candy has dissolved, remove from heat and add white chocolate. Continue to stir until chocolate has completely melted.
Method:
This recipe makes a small {or short} cheesecake. If you like a
tower of a slice, just double the filling amount! :)
Preheat oven to 350 degrees.
For the crust, combine all ingredients in a bowl and mix with hands until all crumbs are moistened. Pour into a greased 8 inch springform pan and pat down with fingers. Bake for 7-8 minutes, or until golden brown and let cool.
For the filling, place heavy cream and crushed candy in a small sauce pan over medium heat. Occasionally stir until candy has melted - set aside. In a stand mixer with the paddle attachment, mix cream cheese and sugar until combined. Add eggs, one at the time and then season with extracts and pepper. {If you don't want a kick in your cheesecake and just prefer a sweet-cinnamony flavor, the cayenne can be omitted.} Slowly add the cream, little by little, until it's all incorporated.
When crust has cooled, double wrap pan with tin foil. Pour batter into crust and sit inside a larger pan. {I used a 12 inch round.} Pour hot water into the larger pan to form a water bath and bake for 45-50 minutes. Let the cake cool before pouring the ganache. Place cake into fridge 4-5 hours to set. Slice and enjoy!
The sheer aroma
of this cake
right out of the oven
takes me back to that night!
It's so creamy
with this warming sensation
that coats the back of the throat.
Simply mouth watering!
And, just LOOK at that color!
It makes for a gorgeous presentation!
The crushed bits in the crust really takes it up a notch.
The original recipe did not include this ...
I just think it brings a wham-bam punch
of atomic flavor to the dish!
It's a little bit of work,
but worth every bite!
Ohh, I can't wait for our next visit
to the Harvest Grille!!
October can't come soon enough!
Enjoy your week -
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