Red Pepper Walnut Knots

 

Thanksgiving is just around the corner and I can't tell you how thankful I am to have my family healthy and together!  I was searching for something that was light and different for a side or an appetizer for our dinner and this was so unusual that I couldn't pass it up!

You'll need:

1/2 cup drained roasted red bell peppers (or you can roast a fresh one - either works)

1/3 cup walnuts

2 tsp olive oil

1 1/2 tsp lemon juice (the juice of one lemon)

1/4 tsp cumin

1/4 tsp kosher salt

1 small clove of garlic smashed

1 package of puff pastry (17.3 ounce)

1 large egg beaten

sesame seeds, dried oregano, dried pareley and flaky sea salt for garnish

This is really simple to do and it takes just a few steps to get this into the oven.  Process the peppers, walnuts, oil, lemon juice, cumin, kosher salt and garlic in your food processor until smooth (about 30 seconds).

Unfold the puff pastry (thawed) on a clean work surface.  Spread the red pepper blend onto the pastry leaving 1/4 inch perimeter boarder without filling.  Fold the pastry long side toward you into a rectangle and refrigerate for 15 - 20 minutes.  Preheat oven to 400*  Line baking sheets with parchment paper.

On a cutting board, use your pizza cutter to cut pastry into 1/2 inch wide strips.  Pinch the end of each strip and twist it then form a knot and tuck the ends under the knot. I wasn't good at tying the knot so I just twisted it and tucked it under - it came out fine!

Bake at 400* for 15 minutes then rotate your baking sheets in your oven and bake for another 10 minutes.  Let cool and serve!  These are good at room temperature and with a little melted butter.... even better!

This is a yummy unexpected side and I hope your family likes it as much as we did! 

Cinnamon Roll Cheesecake

 

Ya'll know I love a challenge!  Today is National Cinnamon Roll Day so I accepted Chad's challenge!  What I found was a Cinnamon Roll Cheesecake.  I looked at a lot of options and decided on this one for it's simplicity and reasonable ingredients. 

You are more than welcome to make homemade cinnamon rolls for this but I don't have my son's talent for that nor do I have the time for that.  I go with what's easy and still delicious! 

You'll need: 

Crust

• ▢2 (12.4-ounce) Refrigerated Cinnamon rolls, I use Pillsbury

Filling

• ▢3 (8-ounce) packages cream cheese, room temperature
• ▢1 cup sugar
• ▢4 eggs
• ▢1/2 cup sour cream
• ▢3 tablespoons all-purpose flour
• ▢1 1/2 teaspoons vanilla extract

Brown Sugar Mixture

• ▢3/4 cup packed brown sugar
• ▢2 teaspoons cinnamon
• ▢1/4 cup flour
• ▢4 tablespoons butter room temperature

Cream Cheese Topping

• ▢3 ounces cream cheese, room temperature


• ▢3 tablespoons butter, softened
• ▢1 cup confectioners' sugar
• ▢1-2 tablespoons milk

Instructions

• Place an oven rack in the center of the oven and one in the lower third.  Fill a large roasting pan halfway with water and place on lower rack.  Preheat oven tp 325*.  Coat a 9 inch springform pan with cooking spray.
• Cut each cinnamon roll in half and place them so the cut side (middle of the cinnamon roll) is facing down. They will rise quite a bit so press down on them some and don't put them too close together. Once they are all placed press down on them more to close most of the gaps. It's ok if there are some gaps left. You may not need to use all the cinnamon rolls. Spread icing that comes with cinnamon rolls on top of them.
• Make Filling. Beat cream cheese and sugar on medium-high until smooth and fluffy, about 2-3 minutes.
• Beat in eggs one at a time, scraping down sides of bowl a few times.
• Add sour cream, flour, and vanilla and beat until combined.
• Make Brown Sugar Mixture. In a small bowl, combine brown sugar, flour, butter, and cinnamon. Mix with a fork to combine well.
• Pour half of cheesecake filling over cinnamon rolls. Scatter brown sugar mixture on top of filling and then pour remaining filling on top. Keep in mind that cinnamon rolls will rise some. You don't want the filling to come all the way to the top, so you may not need to use all of it depending on your pan, the size of your cinnamon rolls, and how many cinnamon rolls you used.
• Place on a baking sheet and place in oven on center rack. Bake for 1 hour. Turn oven off. Leave cheesecake in oven with door cracked slightly for 1 hour. Remove cheesecake from oven and let cool to room temperature. Refrigerate over night.
• Make Cream Cheese Topping. Beat cream cheese and butter with an electric mixer until smooth. Gradually beat in confectioners' sugar and milk. Spread on top of chilled cheesecake.

So ya'll also know I cheat - like a bandit!  I made my cheesecake on Sunday night and making cream cheese frosting at 6:00 am Monday was not in my plan.  So I cheated.  I snagged a package of cream cheese cake frosting at the grocery and popped it in the microwave for 15 seconds, then poured some of it over my cheesecake.  There - I cheated - no regrets - no apologies!  You make it the hard way if you want but I'd rather sleep a few more minutes.  You decide what's best for you.

The water pan in your oven is very important.  That creates a humidity zone and helps your cheesecake bake well but not crack.  Cheesecakes are famous for cracking.  Don't open you oven at all until the one hour mark.  If you let that steam out early - you've lost what you were working for.

For those of you that a regular followers of my baking, you know that I always add an extra egg to any recipe (my Mama said that was for good luck).  Don't do that with cheesecake.  This is a very delicate balance and if you add that extra egg, it will be too wet and won't set well.

If you are out to impress someone or spoil your loved ones - do this!  You'll hear nothing but cheers and you could dress this up with sliced strawberries, baked apples or any range of goodies.