Posts Tagged ‘Dessert’

Cheesecake in a jar… (to the tune of Phish)

In Recipes on November 30, 2011 at 9:22 AM

Anyone get that?

Anyway, months ago I saw this post on Use Real Butter about cheesecake in jars and I immediately bookmarked it. I’m not sure if it’s because I’m infatuated with jars, because I LOVE cheesecake, or because the description of these by the blogger was: Full. Double. Rainbow. All. The. Way. Um, ya. Bookmark!

Fast forward to Thanksgiving week – what could be better than easily transportable jar-ed desserts? Not that I had to travel or even make dessert…that’s besides the point. I wanted to test these out. I loved them. I Paleo-ized them. I’m doing dairy these days, so Lacto Paleo if you wanna get technical. For the rest of you, they’re just yummy and gluten-free, if nothing else. One husband said they needed more sweet but everyone else said YUM. The recipe was a test so adjust as you think is needed. Don’t be scared!

For the vessels, I bought a dozen 8oz. jelly jars but when all was said and done I liked the 4oz Weck jars best. Just the perfect size. You can always eat two!

Onto baking – I pulled from a few different ideas for nut crusts and altered Ina Garten’s cheesecake recipe to come up with this plan of attack. It makes about 12 8oz. jars. I happened to find fresh black berries that looked good but you could use any topping you like for this.


  • 2 cups walnuts ground to a course meal (big surprise, I didn’t have enough walnuts so I used walnuts and almonds – whatever!)
  • 2 Tbs melted unsalted butter
  • 1 tsp baking soda
  • 1/4 teaspoon salt

Mix well and spoon into your jars. I had this old coffee scoop thing that was perfect for pressing the crust down evenly into the jars. Don’t smash it too much!


  • 4 8oz. packs cream cheese, softened
  • 1 cup sugar (coconut sugar, duh)
  • 5 large eggs
  • 1/4 cup sour cream (ONLY because I had some left over from my whoopie pies)
  • 1 tsp vanilla (had none whoops! so I used maple syrup)
  • 1 lemon, grated peel of

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs , 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the crust.

Pour the batter into each jar about 2-3 inches deep. I found a liquid measuring cup to be helpful for this. Tap the base of the jars on a counter or table to get the air bubbles out of the batter. Place the jars in a roasting pan and carefully pour the boiling water into the pan avoiding getting any water into the cheesecake jars. The water should come up to an inch below the shortest jar. Place in oven and reduce heat to 300°F. This is when I was a little nervous! I did NOT want those things blowing up!

Bake 30 minutes then turn off the oven and let the cheesecakes sit in the oven for another 20 minutes. Centers should be jiggly while the edges should be slightly firm. Remove from oven, remove from water bath and let cool completely. Cover with plastic wrap and refrigerate for at least an hour.

Blackberry curd

  • 2-4 cups blackberries, fresh or thawed (I used 2 cups fresh)
  • 1/2 cup water
  • 1 tsp lemon zest
  • 1 cup sugar (I used less than 1/2 a cup)
  • 2 oz. butter
  • 4 tbsps cornstarch (optional)

Place the blackberries, water, and orange zest in a pan and bring to a boil. Reduce to a simmer for 5 minutes. Press the mixture through a food mill or you can purée the berry mixture in a food processor and press through a sieve. Pour the berry liquid back into the saucepan over medium heat. Stir in 1 cup sugar and 2 ounces butter. Mix the cornstarch and 2-4tbsps. water together in a small bowl. While whisking the berry mixture, pour the cornstarch into the pan. Stir until thick and bubbly and stir for another 3 minutes. Remove from heat. Pour the contents into a bowl or vessel and cover with plastic wrap. Let cool. *I opted not to use cornstarch. Guess why… haha came out just fine without it, just not quite as thick.

Share. This is the easiest treat to share with friends or bring to a hostess as a little treat for them only – perfect for the season of giving.

Sour milk custard?

In Recipes on November 18, 2011 at 7:30 AM

Yup. Custard pudding, actually. It was really tasty too – especially because it only has 4 ingredients!

Before we dive into the recipe I should probably clarify why I’m talking milk at all since we stopped drinking milk and started avoiding most dairy since January when we started eating Paleo. There are plenty of advocates for keeping heavy cream, butter and cheese IN the Paleo diet sphere, since they are mostly fat and have little to no lactose as it has been either skimmed off or consumed by fermentation. I have found that when I cut out yogurt and milk and half and half I stopped waking up congested. Cool. Heavy cream had no such response so I have kept using it. And loving it.

But, I also kept reading about the benefits of raw dairy and I really love raw milk. When we lived in A2 we bought it at the farmer’s market weekly and it was amazing. I started thinking that if I could source raw milk from local grass-fed cows it would be an ideal source of fat and whey protein. So, I’m doing an experiment to see how I feel. To see if I feel good working out or if I like have milk as an option in my diet. The other thought is that if I let the milk sour or ferment I can make my own yogurt or kefirs and the benefits of those are widely accepted in Paleo-land. Win:win. Plus I also found raw heavy cream. Heaven.

So, in case you think I’m crazy there is a difference between milk that has gone bad and milk that has soured. Raw milk or cream that has soured is actually NOT harmful or dangerous, but rather chock full of beneficial enzymes and good bacteria! However, pasteurized milk is dangerous, as it is lacking these enzymes and bacteria, and rather than souring it putrefies. Gross. I started hunting and there are some uses for soured raw milk from the Weston Price Foundation:

  • Make homemade whey and cream cheese with the soured milk (leave the milk on the counter until it fully separates. Strain through a strainer or colander lined with tea towel). Try blending the cream cheese with a few strawberries and maple syrup for a delicious spread for sprouted bagels.
  • Soak organic pancake mix overnight in soured milk. This approach results in much tastier, fluffier, and healthier pancakes than mixing with water and cooking immediately.
  • Use soured milk or cream to make scrambled eggs.
  • Use soured milk to make custard pudding or creme brulée (see recipes below).
  • Use soured cream on a baked potato or spread on a sandwich instead of mayonnaise.
  • Mix a tablespoon of soured cream in a bowl of soup to liven it up and make it digestible.
  • Use soured milk instead of whey to soak oatmeal overnight.
  • Mix carob powder and a little rapadura into slightly soured milk and give to your kids as “chocolate milk” They’ll never know the difference (mine don’t!) and it’s good for them.
  • Use soured cream to make sweet potato casserole (see recipe below).
  • Use soured cream to make meatloaf (see Nourishing Traditions, page 356).
  • Warm slightly soured milk on the stove with some cocoa powder and Rapadura to make fabulous hot chocolate.

We love custard and so I tried this simple Custard Pudding from Weston A. Price and it was so yummy!


  • 3 eggs
  • 1 3/4 cups soured, raw milk
  • 1/4 cup Rapadura or maple syrup (maple syrup gives a kind of “flan” taste) I used maple syrup, duh
  • 1 teaspoon vanilla
  • 1/8 teaspoon sea salt

Whip together in baking dish. Cook at 400 degrees for about 45 minutes or until knife or toothpick comes out clean. Cool, serve.
Note: I’ve also made this with 1/2 soured cream and 1/2 soured milk. Total decadence!

What is your take on dairy? There are plenty of negative posts about dairy but here are a few positive posts to get you going if you care to read more: