Little Miss Kitchen Disaster!!!

[tamzette]

So tonight is Shavuot. Shavuot, for all those who don't know/aren't Jewish, is the celebration of when the Israelites were given the Torah at Mt. Sinai.
One of the most popular customs of the holiday, which is observed even by more secular Jews, is the custom of eating dairy products, the most delicious of these being Cheesecake.

Comments

[best_name_ever]

My mother, one of the best chefs I've ever known, is the QUEEN of kitchen mistakes. Everytime she does it it turns out better. One year she was making Blueberry muffins and to this day we don't know what she did, but they turned out more sconey than muffiny but a little cakeyier than scones (all the made up words!) and they were AMAZING. She's had a hard time ever duplicating it, but its fun when she tries.

Enjoy your Cheesecake darling!

[tamzette]

I will! My mom and I just snuck a little taste of the one that's just cheese mixture with no base, and it came out yummy!!!

I forgot to mention in the entry (partly because I hadn't done it yet) that i added blueberry pie filling to the top of both cakes, and on top of that, kiwi and cherry slices to decorate!

[rachelreads]

I once made cornbread out of a recipe for sugar cookies -- but it was great cornbread! Too bad I was never able to repeat that mistake.

I have a to-die-for flourless chocolate cake recipe that your dad might go for. It involves 9 eggs, 2 bars of baking chocolate, and a stick of butter. Ultra-low carb, and pure bliss (and can be made to be parve, too). If you're interested, I can send it along.

Hag sameach!

[tamzette]

I love the sound of that! I'm sure it would go down well in our house... my dad is an absolute chocaholic...

[rachelreads]

Sorry to take so long getting back to you on this. Had to scrounge up that recipe... At long last, here it is:

Materials:

• springform pan, lined with parchment paper
  
• roasting pan
  
• aluminum foil

Ingredients:

• 9 medium/large eggs (or 8 extra large)
  
• 2 bars baking chocolate, semi-sweet
  
• 1 stick butter or margarine

Directions:

1. line the bottom of the springform pan with parchment paper; wrap the outside of the pan with aluminum foil (to prevent leakage)
   
2. break up chocolate bars; begin melting chocolate in the microwave at 50% power, stirring and adding butter in teaspoons at 1 minute intervals
   
3. beat the eggs at a medium-high speed for five minutes
   
4. fold eggs into melted chocolate in thirds, mixing smoothly and thoroughly with each addition
   
5. pour this batter into the springform pan; smooth surface
   
6. place springform pan inside roasting pan; pour boiling water into roasting pan until the water level reaches one inch all around (this will prevent the cake from drying out and cracking)
   
7. bake at 325*F for about 22-25 minutes for an 8" pan, or 18-20 minutes

[downandup]

I use a fool proof easy to follow reciepe for Cheesecake, although I am a bad Jew and staying home alone tonight as I can't face people just too much even though snjstar when to the effort of finding out Leeds Masorti information for me. i might make myself cheesecake tomoro as a gorge and indulgence.
anyways it is a base of digestive biscuits mashed up iwth melted butter. then melt chocolate and mascapone (sp*) mix together, spoon the chocolate gunk over the buiscuits, put in the fridge and let set a bit

THEN EAT!!!!!!!!!!!

[tamzette]

Digestive biscuit bases are the best, but they're just not possible in Israel because Israelis haven't discovered digestive biscuits yet!!!
It's not fair!
If it wasn't for the fact that you can't get digestives here, I'd have made what we call "nursery cheesecake", which is the cheesecake we always made in England, the recipe for which we originally got from my nursery when I was little.
We also have Matza Pudding and Honey Cake recipes from the same source, which are equally yummy...

[tamzette]

oh, and I was a good girl... I went to several of the lectures at shul... but then I got tired and came home...

[hairyjoesnail]

Well, it'd be a toss up between the time I didn't realize that a bulb of garlic is not a clove and the time I made mac and cheese by throwing all the contents of the package into the pot of water without boiling it first...

[tamzette]

I think yours are highly amusing... teehee...

I know other people who have done the bulb/clove thing... lol

[hairyjoesnail]

that's never something that gets explained to you! oh, and I forgot to skin the garlic first...

[tamzette]

teehee... that's something that only works when you really are using a whole bulb of garlic, and you're just baking it in the oven... (yummy, by the way...)

[gitl_eli7]

I've actually been cooking a lot over the strike, but I think everything came out more or less as planned. Tho this past Friday I gave into my future-Jewish-mother urges and decided to make challah from scratch. All was well, until I was washing the dishes and smelled something funky and kinda noticed smoke coming out of the oven. I opened it and saw my challahs were black. I flipped out. Turns out I put the oven on too high, and set it on broil instead of bake. So only the top was black. the bottom and inside were halfbaked and squishy.... which turned out being a big hit :)

[tamzette]

That sounds really yummy! hehe. I've done that and similar with cakes before... Although luckily they didn't actually burn, and i noticed in time to turn them down... but they were hard on top and gooey on bottom :)