TB Bakers?

[shadowtippy]

Originally Posted by Tat2dHeart

Ooh.. That sound yummy. I haven't tried habanero. I do have two with chilis though....a chocolate jalapeño and a strawberry Thai chili.

I've made some jalapeno cheesecakes. Chocolate jalapeno sounds even better. Thanks for being creative.

[fjadams]

Originally Posted by Tat2dHeart

As a matter of fact, I do. Which crust do you prefer with it? I have a few crust options in addition to the standard graham cracker.

Crust options? I don't think I've ever had one without graham cracker crust. How about something light that holds the cake in place but doesn't interfere with the flavor and texture of it.

I used to have a recipe for a blue cheese cheese cake, but I lost it before I ever tried it. Since my teens my birthday cake has been cheese cake with blueberries on it.

[Baer]

I've been baking desserts for decades. Lots of pies -- if you can make a good crust, the rest is easy. The secret is to not overwork it -- leave little lumps of butter in it. Also done lots of other stuff from the simple to the complex (such as my buche de noel) but my favorite is Julia Child's "Three Chocolate Bombe" - a chocolate brownie shell filled with chocolate mousse and brownie pieces, then covered with a chocolate sauce and nuts. Takes time but it's worth it.

For cheesecakes, I like a crust based on Zweiback toast rather than graham crackers.

Now I'm hungry for dessert.

[Passinwind]

Originally Posted by fjadams

Crust options? I don't think I've ever had one without graham cracker crust. How about something light that holds the cake in place but doesn't interfere with the flavor and texture of it.

I grew up just outside of New York. I don't remember any deli-bought cheesecake ever having a crust on it back then. But any cheesecake is a good cheesecake in my book.

Personally, I like Italian style a little more than NY, but I tend to use a lot more Ricotta than most people I know anyway.

[ggvicviper]

No sweets baking, but my girlfriend and I have been honing our pizza-making skills.

She makes the dough and spritzes the olive oil on it. That's enough work in my books.
I create the sauce, grate the mozzarella (or other cheeses depending on how creative the pie is), do toppings, and do the overall "pizza balance".

Last pizza we made was fan-freaking-tastic.

I'm also known for making my special meat pies on thanksgiving, and recently scalloped potatoes in the oven.

[fjadams]

Also grew up about 60 miles east of The City. Italian family, as a family we were never that much into desserts. All real food was made, most desserts when we had them were bought. Still wish you could get Spumoni out here in NE more than between Thanksgiving and Xmas.

[slobake]

Originally Posted by ggvicviper

No sweets baking, but my girlfriend and I have been honing our pizza-making skills.

She makes the dough and spritzes the olive oil on it. That's enough work in my books.
I create the sauce, grate the mozzarella (or other cheeses depending on how creative the pie is), do toppings, and do the overall "pizza balance".

Last pizza we made was fan-freaking-tastic.

I'm also known for making my special meat pies on thanksgiving, and recently scalloped potatoes in the oven.

I make pizza too, it's the only one my wife will eat. I use mozzarella, cheddar and provolone cheese. I cut up tomatoes, mushrooms, red bell peppers, onions and zucchini for the top. I marinate the veggies in a mixture of olive oil, balsamic vinegar, garlic and Italian seasoning. We make a years supply of pesto every fall so I thin some of that with a little olive oil and spread it on the dough then add the cheese then the veggies. I top the whole thing off with fresh parmisan cheese. I cheat on the dough, I get it pre-made at Trader Joe's and just roll it out.