Tag Archives: cake

Cottage cheese cheesecake, now in any flavour you like!

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Several years ago I discovered the lower calorie goodness that is cottage cheese cheesecake (the regular recipe is 2 cups cottage cheese, 1 packet flavoured gelatin, sugar free or not, 1/2 cup boiling water, pie crust if you like). But since relocating to New Zealand, the variety of jello (or rather jelly) flavours is lacking. Even more so if you want sugar free. So I thought to myself, I bet you could just make your own.

So I did.

Ingredients:

Cottage cheese (full fat, low fat, non fat, whatever. I like full fat)

Flavouring of choice. Check the cake aisle for a selection if you don’t like the jello/jelly flavours near you.

Sugar or sugar substitute

Powdered plain gelatin

Boiling water

Pie crust if you feel like one. I didn’t this time.

I made, with my limited selection of sugar free jellies available, a lime version a bit ago (seriously, not even lemon?) for a pregnant friend with gestational diabetes, but when I was sampling it, I was really wishing for vanilla.

So Cottage cheese (I used 250g, or about 1 cup. I would do 2 cups if I was doing a springform or pie pan of it), sugar  or substitute (I used about 2 tbsp), vanilla extract (fake, but I used maybe 2 tsp). Mix it up a little and adjust to preference.

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Put 1 tbsp (per 1-2 cups cottage cheese) gelatin in a separate cup and add 1/2 cup boiling water. Stir and allow to sit a little bit. Maybe a minute or two. Make sure the gelatin looks dissolved.

Pour the boiling water/gelatin into the cottage cheese mix

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You can use a food processor, regular blender, or stick blender. Mix it up well.

Now, your pie crust, if using one, should be cool. Otherwise pour into molds of choice. This pops right out of silicone muffin cups withot oiling. Otherwise you might need a bit of oil.

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My 1 cup cottage cheese 1/2 cup boiling water recipe made about 9-10 of these.

Allow to set in the fridge for a few hours. Probably 2 is enough.

Pop out, serve!

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Tastes like cheesecake. And it’s a decent higher protein snack.

 

 

Birthday cake

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My boss said that home made and decorated birthday cakes are an intergenerational tradition. If your parent did it, you are more likely to do it, and if you do it your children will come to expect it.

I did it because I’m on the crafty side. I guess I’m making a rod for my back, but I don’t think I could stand to go with supermarket or bakery cakes.

After much waffling from Thing 1 about what type of cake she wanted for her 3rd birthday (Fish! Butterfly! Dragon! Chocolate! Vanilla!) I decided to just make adorable little bug cupcakes.

But how to decorate them? I toyed with the idea of fondant and painting (though I only had water based colour and no vodka), but decided to go with painting with royal icing.

Here they are!

The cakelet moulds

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The cakes- undecorated. They are all bagged up to go off to the freezer for a few days before decoration.

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These were the rejects. Too big (for a toddler to eat alone)or didn’t work out well, those ladybugs…

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The offcuts- lots of leftover cake.

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My decorating process

I made Royal Icing with food colouring and painted it on.

They looked really awful at first. Drippy and stuff.

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After they dried they looked a bit better.

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I have discovered why painting with Royal Icing is not a thing. It’s hard to work with and even if you have some skill it does not look polished. It’s like painting with paste, that then drips.  I do not recommend it.

I also covered some of the larger cakes with fondant and then painted those with royal icing. I do not recommend that either. A bit garish.

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Finished!

Next time I will do something easier like cutting out a complicated shape and covering the lot in buttercream. Or fondant (though I think Fondant is gross and apparently so does Thing 1). These took 90 minutes at least just to paint. Do they look like they took 90 minutes? Not so much.

Conclusion: Difficult, with unpolished looking results.

I used a recipe from my Mennonite Cookbook called Lady Baltimore Cake.

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I’m not exactly happy with the consistency of the cake. It’s very cookie like. There was a lot of butter in the cake. A lot. And probably more flour than necessary. I wanted something that would cook in 20-30 minutes because I had to do multiple batches and many of the other recipes I was eyeing had 50-60 minute cook times. I can content myself with knowing that toddlers don’t care.  Sugary? Check. I was rewarded at the birthday-cake-eating-party with the silence of small children munching cake. That’s the best validation there is.