The ultimate summer desert: Chinese Cheesecake
Okay! Here it is, face value: I suck at cooking. In fact, I suck at cooking so badly, that there literally needs to be a new word for me. I call Slagathor. I enjoy that word.
Anyhow: that being said, there is ONE thing that I can cook that I rock at. One. I've been making it for years now. My roommates loved it when I lived with them, as a "welcome home from class, how was your final" comfort-food snack, my boyfriends loved it as a "I fail at everything else, this is as girly as I get" treat, my family loves it as a "I don't feel like cooking, make Caity make those things..." recipe, my friends love it as a "I haven't seen you in ages, let's have movie day!" yum-yum. This is a gaurenteed hit, you get these right and you'll be the star of the meal or snack! And it's SO easy.
So here's your shopping list!
-1 Egg
-Milk
-Confectioners Sugar
-Granulated Sugar
-Egg Roll Wrappers
-1 Block of Cream Cheese
-Riccotta Cheese
-Some kind of Berry (blueberry, raspberry, strawberry...)
-Olive Oil
In a mixing bowl, dump in 1 block of cream cheese (at room temp. or microwaved for 20 seconds), and two large spoonfuls of Riccotta Cheese. Top with two tablespoons of granulated sugar and wisk together.
In a small bowl combined the egg, and a dash of milk, and whisk together, this is creating an egg-wash... sort of like a glue to hold the whole thing closed.
Lay out one egg roll wrapper on the counterspace, and grab a sauce brush (if you don't have a sauce brush, use a paper towel), dip it into the egg wash, and rub it along all four edges of the egg roll wrapper.
Plop a dollop of your cream cheese/riccotta mixture in the center and spread out into a horizontal line, drop five or six berries on top of the mixture.
Fold the right side of the egg roll wrapper over to overlap the edge of the mixture, then do the same with the left side.
roll from the bottom to the top, folding the bottom side over the mixture and pressing softly to let the egg wash seal the egg roll wrapper shut. Let your rolls rest on a paper towel or plate for three to five minutes.
While the rolls rest, pour your olive oil into a frying pan, enough to cover the bottom of the pan, bring it up to frying temp. (To test frying temp, get a bit of water on the end of your finger and flick it towards the pan, if you hear popping sounds, it's ready to go. Be careful about that...)
Once your oil is hot and ready, and your rolls have rested, gently place three at a time, seam-side down into the oil, turning them from time to time until they're golden brown on all sides. Take out of pan and let rest on a plate lined with paper towels to drain the excess oil.
Sprinkle a bit of confectioners sugar on the top, and allow to cool for 5 minutes before consumption!
So there you have it, my ONE tried and true recipe! Try it, it's super delicious!
-Caity
www.thesoundfaction.com
Anyhow: that being said, there is ONE thing that I can cook that I rock at. One. I've been making it for years now. My roommates loved it when I lived with them, as a "welcome home from class, how was your final" comfort-food snack, my boyfriends loved it as a "I fail at everything else, this is as girly as I get" treat, my family loves it as a "I don't feel like cooking, make Caity make those things..." recipe, my friends love it as a "I haven't seen you in ages, let's have movie day!" yum-yum. This is a gaurenteed hit, you get these right and you'll be the star of the meal or snack! And it's SO easy.
So here's your shopping list!
-1 Egg
-Milk
-Confectioners Sugar
-Granulated Sugar
-Egg Roll Wrappers
-1 Block of Cream Cheese
-Riccotta Cheese
-Some kind of Berry (blueberry, raspberry, strawberry...)
-Olive Oil
In a mixing bowl, dump in 1 block of cream cheese (at room temp. or microwaved for 20 seconds), and two large spoonfuls of Riccotta Cheese. Top with two tablespoons of granulated sugar and wisk together.
In a small bowl combined the egg, and a dash of milk, and whisk together, this is creating an egg-wash... sort of like a glue to hold the whole thing closed.
Lay out one egg roll wrapper on the counterspace, and grab a sauce brush (if you don't have a sauce brush, use a paper towel), dip it into the egg wash, and rub it along all four edges of the egg roll wrapper.
Plop a dollop of your cream cheese/riccotta mixture in the center and spread out into a horizontal line, drop five or six berries on top of the mixture.
Fold the right side of the egg roll wrapper over to overlap the edge of the mixture, then do the same with the left side.
roll from the bottom to the top, folding the bottom side over the mixture and pressing softly to let the egg wash seal the egg roll wrapper shut. Let your rolls rest on a paper towel or plate for three to five minutes.
While the rolls rest, pour your olive oil into a frying pan, enough to cover the bottom of the pan, bring it up to frying temp. (To test frying temp, get a bit of water on the end of your finger and flick it towards the pan, if you hear popping sounds, it's ready to go. Be careful about that...)
Once your oil is hot and ready, and your rolls have rested, gently place three at a time, seam-side down into the oil, turning them from time to time until they're golden brown on all sides. Take out of pan and let rest on a plate lined with paper towels to drain the excess oil.
Sprinkle a bit of confectioners sugar on the top, and allow to cool for 5 minutes before consumption!
So there you have it, my ONE tried and true recipe! Try it, it's super delicious!
-Caity
www.thesoundfaction.com