Sweet Christmas

Well, I'll just get right out there and say it doesn't get any sweeter than this...

Except he hates it when I say things like that. He wants to put forth a macho image, but then I go posting something like this. It's so empurrassing.

While he was napping, I was stitching. I filled the latest hooping...

and now I've hooped the last of it. I expect this will get finished this morning.

Then, there was no time to waste because it was time to get going on Christmas goodies. The family is coming for dinner tonight. We'll be having our standard Roast Beast and lots of sides. For dessert, this Cranberry Cheesecake. It's a cheesecake made in stages. First, you make a cranberry compote from fresh (or frozen) cranberries, orange juice, and sugar. Set that aside to cool while you make the crust from Vienna Fingers cookies, sugar and butter. (Sounds good so far, no?) Then the cheesecake is just cream cheese, sugar, and eggs. Once you have that in the pan, you add the cranberry compote and swirl. When it goes into the oven, it looks like this.

After an hour and 15 minutes, it looks like this:

Then, it gets a topping of sour cream, sugar, and vanilla and bakes for an additional five minutes. Just so you know, I used reduced-fat sour cream, so it's completely healthy and lo-cal. (Ha! Dream on, Mrs. Santa.) It seems a shame to cover up that pretty swirl, but this will be topped with the leftover cranberry compote, and it will make a beautiful and tasty dessert.

I searched for the recipe online. Originally, it came from Bon Appetit, and I've been making it for years...certainly pre-internet days. Since I can't find it online, I'll give it to you right here:

Cranberry Cheesecake
from Bon Appetit

Ingredients:

Cranberry Filling:
1 bag (12 oz.) fresh or frozen cranberries
1 1/3 cups sugar
1/3 cup fresh orange juice

Cheese Filling:
2 pounds cream cheese, room temperature
1 1/3 cups sugar
4 large eggs

Crust:
12 vanilla sandwich cookies (such as Vienna Fingers; 6 1/2 oz.), broken into pieces
5 tablespoons unsalted butter, room temperature
1/4 cup sugar
Topping:
2 cups sour cream
1/3 cup sugar
1 teaspoon vanilla extract

Directions:

For cranberry filling:  combine cranberries, sugar and fresh orange juice in heavy medium saucepan.  Bring to boil over medium-high heat, stirring until sugar dissolves.  Reduce heat and simmer until berries pop and mixture thickens, stirring frequently to prevent sticking, about 10 minutes.  Cool cranberry filling completely.

For cheese filling:  Using electric mixer, beat cream cheese and sugar in large bowl until well blended.  Add eggs 1 at a time, beating after each addition.  Set cheese filling aside.

For crust:  Preheat oven to 350 degrees.  Position rack in center of oven.  Blend cookies, butter and sugar in processor until crumbs stick together.  Press crumbs on bottom and halfway up sides of a 9-inch diameter spring-form pan with 2-3/4-inch-high sides.  Bake crust 10 minutes.  Set aside.  Maintain oven temperature.

Pour cheese filling over crust in pan.  Spoon 1 cup cranberry filling over cheese filling.  Reserve remaining cranberry filling for topping.  Using small sharp knife, swirl to form marble pattern.  Bake until center of cheesecake is set, about 1 hour and 15 minutes.  Transfer cheesecake to rack and maintain oven temperature.

Meanwhile prepare topping:  Mix sour cream, sugar and vanilla in small bowl.  Gently press down any raised edges of cheesecake.  Spoon topping over cake.  Bake 5 minutes more.  Transfer cheesecake to rack to cool.  Cover and refrigerate overnight.

Release pan sides.  Transfer cheesecake to platter.  Cut cheesecake into wedges and serve, passing additional cranberries separately, if desired.

So after that, fudge. This is Classic Fantasy Fudge, which was the recipe my mom always used, made with Kraft marshmallow cream. Ooey-gooey, but hey...it's Christmas. It's a once-a-year treat. I've always made this in a 9 x 13 inch pan, but decided to make a thicker product by using a 9 x 9 baking dish. We liked it better that way. It's not very photogenic, but it tastes wonderful. Of all the things I baked yesterday, this was the one thing I sampled.

Finally, my favorite, Peppermint Bark. This is made with white chocolate, crushed candy canes, and peppermint extract. The only way it could be any easier to make would be if someone else made it. It's super simple, and so delicious.

With the kids coming this evening, I'll set out a plate of candy for them. Our intent is to share generously and eat sparingly, but a taste is practically a necessity.

Finally, the amaryllis. We've staked it up to keep it from breaking off (hopefully), and this is how it looked when I got up this morning. I'm hoping it will open by tomorrow. I'm guessing it's a sort of pinky-peachy color.

So I don't expect to get any more sewing done, but I want to finish up my embroidered block. Aside from that, it will be another day spent in the kitchen and dinner with the fam tonight. Looking forward to it.

I haven't decided yet if I'm blogging tomorrow. I'd like to get a year-in-review and year-in-advance kind of post written. But just in case tomorrow finds me lazy...

Thanks so much for following, reading, and commenting. May your day be merry and bright!