A couple years ago I had Basque Burnt Cheesecake for the first time at this little Spanish restaurant in Portland. My first thought was, why have I never heard of this? My second thought was, how can I recreate this? Deep brown and almost caramelized on the outside, fluffy and creamy on the inside, no crust, this was some kind of cheesecake magic. It has begun to grow in popularity lately, popping up in food magazines, blogs, and restaurants. And while it isn’t pretty and looks like, well, burnt cheesecake, your taste buds will thank you for trying it out.
September is here, and while it is still pretty hot in California, I’m already thinking about all the delicious soups and stews I can make for the coming fall/winter months. Growing up, my mom used to make these heavenly things called Beer Rolls to go with soup. More like a drop biscuit than a roll, they basically consisted of a can of Budweiser and Bisquick. She’d also throw in a couple tablespoons of wheat germ, because that was her answer for most foods she deemed unhealthy. Later on, she decided Bisquick was just too unhealthy to have in the house at all, and sadly Beer Rolls went away. Until now! With a 2-for-1 in this post, I created a homemade Bisquick mix you can keep in your fridge for several months, and then recreated and renamed those delicious Beer Biscuits (Rolls).
What better way to wrap up the last full month of summer than with a recipe that uses up that certain produce everyone who owns a garden is trying to foist onto everyone else right now. Zucchini! Love it or hate it, it is quite abundant this time of year. And even if you don’t like this green veggie, hiding it in a chocolate quick bread is obviously the best thing to do with it. It will certainly make you reconsider your non-zucchini eating stance. And, as usual, we’ve got you covered with a gluten-free variation and a whole wheat/natural sugar variation.