Bake-Mania. The Live Blog. Maybe.

We’re going to give this a try.  Today I need to make 3 pans of manicotti and 2 cheesecakes.  I hope you’re here to follow my adventure/demise.  I’ll give you the updates.

I’m starting out with the pumpkin cheesecake. If you’re baking along at home turn on your Jakob Dylan vinyl and preheat your oven to 350 degrees.

Starting with the crust you will need (for 1 cheesecake):

1 1/2 cups gingersnap crumbs

1/2 cup chopped almonds

1/3 cup butter

You haven’t lived until you’ve sorted through some uncrushed gingersnaps! WELCOME TO THE PARTY YA’LL.

Also, I fully understand what The Pioneer Woman is always saying about her Alien Hands. Could my arms look any fatter in this pictures?! I BLAME YOU IMAC. I BLAME YOU PHOTOBOOTH. I BLAME YOU STEVE JOBS!

2 things. 1. I put in some walnuts. Don’t tell anyone! 2. I’m wearing my Seahawks shirt. Go Hawks! UNEXPECTED 3. OH CRAP I JUST PUT MY BLURRY FACE ON MY BLOG.  I’ll cover it up with some creative photoshopping later.

Oh and in case you missed it, the record changed to Death Cab for Cutie’s Something About Airplanes.

My kitchen is already a gigantic disaster (much live the movie Gigantic) but I have 2 crusts ready to go in the oven for 10 minutes.

Completely ignore the smell of burning coming from your oven and continue on with the cheesecake filling.  I’m going to tell you how to do the filling for just 1 cheesecake, even though I’m making two. Eventually it may look a little different because I’ll be mixing for two.  More than likely I’ll be eating enough cheesecake for two as well.

Start with 24 oz softened cream cheese

1 cup + 2 Tbsp sugar

1 1/2 tsp vanilla. Mix well on medium speed until well blended

Then add 4 eggs, one at a time beating well after each addition.

Stay tuned…I must go beat my eggs.

After beating in those 4 eggs, take out 1 cup and chill while you add the rest of your ingredients to the batter:

If you are me it will be at this point that you realize you just got cheesecake on your recipe card. Also, if you’re me, you licked it off.

Add 1 1/2 cups pumpkin puree

1 tsp cinnamon

1/2 tsp ground nutmeg to the batter, mix well.

AT THIS POINT I’D LIKE TO SAY HA! THE BOYFRIEND! I DO HAVE THE ATTENTION SPAN TO LIVE BLOG!

Also, it’s time to change records, I chose a great cooking standby, Billy Joel’s Greatest hits, more than likely to be followed by Billy Joel’s The Stranger.

Not a good picture:

But alas, your cheesecake should be mixed with pumpkin!  I hope you were lucky and the bags of pumpkin your The Boyfriend’s mom gave you turned out to be exactly the right amount.

Next you get ready to layer.  Pour in a little of the pumpkiny mixture.

Then pour in a little of the regular.

Then use a knife to make it look marbled. I like to then dump in the rest of the pumpkiny mixture so I can make the top look extra pretty. So dump that pumpkin stuff in there and scoop the rest of the plain cheesecake into a pastry bag or if you’re me, a ziploc bag.

Pipe lines on top of the cheesecake until the cheesecake mixture is gone.  Sometimes (all times.) I have to retrace lines because I have a whole lot left.  Don’t mix in a ton of lines just because you have extra, use it to push down your other lines and add more.

Then again, use that knife to marble it.

I like to go in alternating directions because then it’s going to look awesome…like this:

Don’t judge me, I have to hold up my laptop to take these pictures.  I HAVE THE SHAKES, PEOPLE. THIS IS A LOT OF PRESSURE.

Now put it in the oven at 350 degrees for an hour and 15 minutes and go lick all the bowls, especially if you’re like me and you still need to make another one. LICK THEM CLEAN SO YOU DON’T HAVE ANY PUMPKIN IN YOUR REGULAR CHEESECAKE.

Caught a mistake already.  I forgot to add sugar to the pumpkin cheesecake part.  If you’re reading this! DON’T FORGET YOU ONLY PUT IN 2/3 A CUP IN THE PLAIN CHEESECAKE MIXTURE, THEN ADD THE REST OF YOUR SUGAR LATER. I DON’T FOLLOW EVEN MY OWN DIRECTIONS VERY WELL.

I live in constant fear that I just put an egg shell in something I’ve baked. Apologizing in advance.

Cheesecake #2 is ready for the oven!

This brings us to an important side note.  On Facebook Girl I Went to High School With asked “Is one of the mistakes wearing a scarf while you cook? I would end up with a batter-scarf.”  to which I had to reply “haha, oddly enough I do okay, I actually just took it off and changed to apron, not because of food, but because I had to wash some dishes and THAT is when I truly get messy.”

Now, as for my floor and counter tops? Those are covered in stuff.

Also, I lied, the new record is Rocky Votolato.

It’s time for the manicotti…BUT FIRST STEAL SOME IDEAS FROM MY GIGANTIC COLLECTION OF BETTER HOMES AND GARDENS COOKBOOKS!! This was actually a recent addition. DARN YOU SAVE N SHARE!

First ingredient…one brick of tofu, mashed up.

Then 30 oz of ricotta. (remember I’m making a quadruple sized recipe. you will DEFINITELY not want to use this much.)

2 7 oz  cans of mushrooms

1 white onion, diced very fine

4 Tbsp oil (in pan to cook everything up)

parsley, basil, paprika, salt, and pepper to taste.

The rest I haven’t really figured out yet, I’ll let you know.

So far:

1 whole diced onion

2 cloves garlic (minced)

3 7 oz cans of mushrooms (cut up into pieces)

Saute in 4 Tbsp (ish) oil.

Ok here’s what we’ve got.

30 oz of ricotta mixed with 14 oz of tofu

4 eggs, beaten

and the onion, mushroom, spice mix

Mix the eggs, tofu mixture, and 3/4 cup parmesan cheese (grated)

SIDENOTE! (it wouldn’t be FTHW without getting off topic)

THIS GUY JUST CAME OUT OF THE OVEN.

MANICOTTI UPDATE:

Mix veggie mixture with tofu/egg mixture. Tasted it. Needs more spice. Currently adding more salt, pepper, basil, and paprika. Also just added garlic salt.  Should have gone for 4 cloves of garlic I think.

Currently boiling manicotti noodles for exactly 7 minutes. EXACTLY, INTERNET.

Did I forget to mention I’ve also changed records again, John Vanderslice, Cellar Door.  This is all very important. I always listen to records while I cook. It’s good for you. It counterbalances all the fat you injest while cooking.

I am stuffing so many manicotti shells right now you would not even believe it.  Also, do not ever shortcut and buy Kroger marinara sauce. YUCK.

All 3 pans of Manicotti are in the oven at 350 degrees for 40 minutes covered with foil.

This was a looooong day of baking. The cheesecakes are in the fridge and the manicottis

Hope you enjoyed this and are less tired than I am.

9 Responses to “Bake-Mania. The Live Blog. Maybe.”

  1. Mark Schmidt Says:

    This is awesome! I’ll be checking in periodically. Good Luck!

  2. Mark Schmidt Says:

    I’ve always wanted to make manicotti, but I have this vision of me destroying the shells into a worthless mess.

  3. The Housewife Says:

    if it makes you feel any better, I lose more shells in the boiling process than I do in the filling process and I even just use a spoon to do it!!

  4. Mark Schmidt Says:

    We should develop the manicotti pasta machine. Feed it the ingredients and it will make the pasta, the filling, and in a one two punch, stuff and boil to perfection. …hmm sounds about as safe as The Corballer though.

  5. erin Says:

    You know how that have those lasagna noodles you don’t have to boil before you put them in the layers? It seems like something like that would be great for manicotti. Then they are still rigid when you are filling them.

  6. The Housewife Says:

    I’ve only had those once and they tasted really uncooked in the lasagna, then again, my Dad’s on again off again girlfriend made the lasagna, so who can trust her?! haha

  7. Mark Schmidt Says:

    So a super mega mega post then you go on a 2 month hiatus? What the dealie yo?

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