Pineapple dip

When my friend Mayumi told me what exactly was in this dip, I’ll admit, I was slightly skeptical.  But one dip in and then I was addicted!  This is so easy and such a hit, I will make it over and over again–to no one’s chagrin.  Works with saltines or chips.  Probably pretzels too if they existed in Japan.  Savoury, sweet, SUPER!  Thanks to Richard (@ThePaperCup) for the photo.  Smashing!

pineapple dip tasty

tasty & addicting!

Pineapple dip

Prep time: 5 minutes                Cooking time: 0 minutes (a first on this blog)              Servings:  6 people

Budget for ingredients: ¥600

Equipment:
Big Bowl
Electric mixer or big spoon

Ingredients:

1 package cream cheese
1 can pineapple, chopped
1 T roasted onion
2T garlic puree

Directions:

  1. Mix everything together.  Then serve it.  BAM!!!!

 

Cheesecake brownies

Brownies are few and far in-between, and so is good cheesecake (unless you read this blog).  So why not mix the two in a delicious combo?  Two years ago, when I got invited to a dinner party, I decided to make this recipe and I have to give it due credit for inspiring me to create this entire blog!  Everyone that I’ve met more than once has probably eaten this before and I still get requests for the recipe, more than a year later!  Props to smitten kitchen for the inspiration.  If it wasn’t for Deb I wouldn’t have known the delight that is a frozen brownie!

Cheesecake brownies

Rich and deliciously sweet

Cheesecake brownies

Prep time: 25 minutes                Cooking time: 20-25 minutes              Servings: 16 (2 inch blocks of goodness)

Budget for ingredients: ¥1000

Equipment:
Frying pan
Steamer stand
Glass bowl
Whisk
Spatula
Mixer
Butter knife
Square pan
Oven

Ingredients:

Brownie batter:
100 g butter, cut into pieces
120 g chocolate, chopped
1 c  sugar
2 large eggs
1/2 t vanilla
Pinch of salt
2/3 c  flour

Cheesecake batter:
225 g cream cheese, softened
1/3 c sugar
1 large egg yolk
1/4 t vanilla
1/2 c chocolate chips


Directions:

  1. Place butter and chocolate in the glass bowl.  It’s best to make a double boiler, aka put the steamer stand in water and the glass bowl on top.  Make sure the water doesn’t touch the glass bowl.  Heat over simmering water until it just melts.
  2. Take the bowl off of the steamer stand and add the sugar, eggs, vanilla, and salt.  Whisk until it’s all combined, and then add the flour.
  3. Spread in the baking pan.  It’s best to actually butter the sides of the pan first so it will slide out easily after baking.
  4. Wash out the bowl and with the mixer, mix all the ingredients for the cheesecake batter together.  Spread over the brownie batter with your spatula. 
  5. Using a butter knife you can make swirlies by bringing the chocolate batter from underneath up from the sides of the pan in a circular motion.  If you mess up on this part it’s ok!!!  It will still taste delicious.  Top with chocolate chips. 
  6. Bake at 170C for 20-25 minutes. 

I usually put these in the freezer and take them out ~30 minutes before serving to slice them.

Frozen macadamia and honey cheesecake

Whenever I see a no-bake cake recipe, I usually cringe.  Not because I believe that the flavor profile will not be great or anything, it’s just that I kind of turn my nose up at those too easy to believe recipes!  However, I totally stand by this one which was adapted from Taste.com.au.  Having recently returned from sojourn in Oz,   I thought it appropriate to look up some recipes from down under to see what’s kicking and brought it to an Aussie day party in Shimane-ken!   Additionally, though I used a freezer to finish the cake, if you live in a cold area where the words ”Thundersnow”, ”Snowmageddon”, or ”OMG my water pipes are frozen” apply,  just cover it and leave it outside for a night.

Frozen Cheesecake

My mouth waters a little bit just looking at this.

Frozen macadamia and honey cheesecake

Prep time: 20 minutes                Freezing time: 4-5 hrs/overnight            Servings: 8

Budget for ingredients: ¥1000

Equipment:

1 plastic bag
Rolling pin
1 pan
1 big bowl
Electric mixer
Spatula
Springform pan*
Butter knife
Freezer

Ingredients:

1 bag plain biscuits
1/2 stick (50 g)  butter
1 pkg (250 g) cream cheese
2/3 c honey
1 c fresh cream
1 packet macadamia nuts (I used a Top Valu 65 g bag)

* Note –  Springform pans make for a prettier cake, but you can use any pan for this as long as you grease it!

Directions:

  1. Place biscuits in the plastic bag and crush them with the rolling pin.  No mess and the cleanup is less.
  2. Heat up the pan and melt the butter and mix with the biscuit crumbs.  Sometimes I add in cinnamon sugar for an extra touch at this point.
  3. Press the crumbs down into the bottom of the springform pan.  Place in freezer for it to set.
  4. Use your mixer to beat together the cream cheese and 1/2 c of your honey in the big bowl.  When it gets smooth add in the cream and beat some more.  This should take around 5 minutes.
  5. Chop macadamia nuts and add them to the cream cheese mixture.
  6. Take out the pan from the freezer and add the mixture to it.
  7. Pour the remaining honey over the cream cheese mixture, and using a butter knife you can make a swirl effect by making little circles around the edges of the cake.
  8. Freeze overnight.  Take the cake out 5-10 minutes before slicing and serving.