Tag Archives: best

A Christmas Story kind of Halloween

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A Christmas Story kind of Halloween

Happy Halloween! or Happy Christmas Halloween!?

“His Aunt Clara always sends the nicest gifts.”

I got this fun idea to do, A Christmas Story, Halloween Theme. I always thought my son resembled a Ralph or even Home Alone Kevin. 😉

The search was on. I could not find a pink bunny costume anywhere!!! The ones online were too big and way too expensive. Especially if I was not sure it would even fit my little guy.

Our local Halloween Shop carried a perfect, toddler size WHITE Bunny Costume. The ears on the hood drooped but it was adorable anyway. And comfortable. I got the idea to dye it.

Got it home, did some research. Apparently you can not dye synthetic fibers with liquid dye, for fear of ruining the fur all together and getting an uneven dye on top of that. WHAT AM I GOING TO DO!

I bought Brink Pink Hair Spray from Sally’s. It took 3 cans. But I sprayed and rubbed it in with my hands. IT WORKED!! Let it set in the sun a few days to really avoid residue and staining everything else.

I bought cheap fake glasses and pink rabbit ears that stood up.

My husband and I went to the thrift store and bought old nightgowns and pajamas like the family in A Christmas Story wore on Christmas Morning. Such a Blast! And a very BIG HIT.

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We even had a few people ask if he was the ENERGIZER BUNNY! That would work too!

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Best Cheesecake Recipe EVER!

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This is the best New York Cheesecake I have ever made in my life!!

I saw this recipe floating on fb. After I made it, I immediately went and bought the book. Awesome Old Timey recipe book, with classic and REAL ingredients. Find it here: Jim Fobel’s Old Fashioned Baking Book!

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The Best New York Cheesecake
New York Cheesecake
(Jim Fobel’s Old-Fashioned Baking Book)

5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest

Generously butter the inside of a 10-inch spring form pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.(I ALWAYS hand stir instead of beating or electric mixer) Means less air bubbles and less cracks.

In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.

Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.

Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.