Changes

This is a very hard post for me to write, but you have all been with me through many changes in my life, so I wanted to include in you what's next for me.  I will be taking some time off from the blog, in an effort to focus on my personal life.  I am going through some changes, and will need strength and support to get through the next few months.  Luckily, the people in my life have been unconditionally supportive and I can't say enough thank you's.

As soon as things start to calm down I will be back, and I hope for some new changes on my blog as well.. but we'll save that for later.  Thank you for reading and following along!  I will miss cooking for you and receiving your feedback, but this isn't goodbye.  See you again very soon friends.  Take care of each other and yourselves.

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Bangkok Part IV

Today I have some pictures of the Grand Palace for you!  I have around 500 because it is a huge place, so I really cut down to show you my favorites.  The palace used to be the home of the king of Thailand, but he has since moved up and onward.  Now, it's a large tourist attraction as well as where guests of the king will stay when in town.

The "guards."

Some decorations around the grounds.

It's such a huge area with multiple buildings.  You can easily spend a whole day there.  If you're there heed my advice and don't go when it's 95 degrees F, you might feel like a melting puddle while walking around ;)

That night we went on a dinner cruise down the main river that goes through Bangkok.  As we were passing Wat Arun I snapped a picture.  Beautiful at night!

On our last full day in Bangkok, we made our way north of the city to the Chatuchak market.  It's a huge open market that sells pretty much anything you can imagine.  Jeans, purses, air conditioners, tea, or fake flowers!

This lady was pretty amazing to watch.  She carried these two baskets around that were filled with sushi and would sell to the many suppliers that were at the market that day.  

These are the last pictures of Bangkok, I hope you enjoyed seeing some pictures from my trip.  See you back here tomorrow for more food :)

Peanut Butter Mousse Cheesecake

As I was editing this post my mouth starting water, and then my stomach started to ache about 5 minutes later remembering how full one slice of this amazing cheesecake makes you!  This is definitely a special occasion cheesecake, and one that you need to have a few people to share it with, otherwise it's pretty tough to eat it all with just two people, like in our case!  Other than that - welcome to the best cheesecake recipe post ever.

Crush peanut butter Oreo's in a blender or food processor with 1/4 cup melted better.  You'll need around two cups once they're crushed. 

Wrap a 9 inch spring form pan with foil or parchment paper.  Then press the Oreo crust into the bottom of the pan.  Bake at 350 degrees F for around 8 minutes then let cool completely. 

Combine the sugar and cream cheese in a large bowl.  Add eggs one at a time, make sure you scrape the bowl after each addition.

Add heavy cream and vanilla and mix until creamy and smooth.

Pour batter into pan on top of Oreo crust.  Place the spring form pan into a larger pan that's been filled halfway with boiling water.  

At 350 degrees F bake for 45-55 minutes with the oven door open until the edges appear to be set.  The center will still have some jiggle and you might question if it's done, it is!  Close the door, turn the heat off, and rest in the cooling oven for an hour.

To assemble the mouse combine the cream cheese, peanut butter and milk until smooth.

Slowly add the powdered sugar. 

Then fold in the cool whip until well combined.

After the hour in the cooling over I added some chocolate chips on top of the cheesecake before topping off with the mousse.

I made a glaze to put on top as well, made of powdered sugar, peanut butter and water until it's the consistency you like.

Top the cheesecake with the peanut butter mousse.

Top with the drizzle in whatever design you like!

I also added some Reese's - because there obviously wasn't enough going on ;)  I cut up a few to put in the center then put some around the outside of the cheesecake.

It's a little messy, but it's amazing!  It's a very soft and light cheesecake because of how it's baked but it's delicious.  The different layers and flavors make these one of the best desserts I've made.  One your next special occasion, I hope you make this and enjoy it as much as I did.

One more picture... just to give you the full effect! 

Peanut Butter mousse Cheesecake

Serves 10+

Adapted from In Katrina's Kitchen

Crust:

2 cups crushed peanut butter Oreo's

1/2 cup butter, melted

Cheesecake:

4-8oz sticks of cream cheese, room temperature

1 1/4 cup sugar

4 eggs

3/4 cup heavy cream

1 tablespoon vanilla extract

Mousse

8oz cream cheese, room temperature

2/3 cup peanut butter

1 tablespoon milk

2 tubs Cool Whip

Drizzle

1 cup powdered sugar

1/2 cup peanut butter

water

Reese's Cups *optional

Crush peanut butter Oreo's in a blender or food processor with 1/4 cup melted better.  

Wrap a 9 inch spring form pan with foil or parchment paper.  

Then press the Oreo crust into the bottom of the pan.  

Bake at 350 degrees F for around 8 minutes then let cool completely. 

Combine the sugar and cream cheese in a large bowl.  

Add eggs one at a time, make sure you scrape the bowl after each addition.

Add heavy cream and vanilla and mix until creamy and smooth.

Pour batter into pan on top of Oreo crust.  

Place the spring form pan into a larger pan that's been filled halfway with boiling water.  

At 350 degrees F bake for 45-55 minutes with the oven door open until the edges appear to be set.   

Close the door, turn the heat off, and rest in the cooling oven for an hour.

To assemble the mouse combine the cream cheese, peanut butter and milk until smooth.

Then fold in the cool whip until well combined.

Top the cheesecake with the peanut butter mousse.

Mix together  powdered sugar, peanut butter and water until the glaze is the consistency you like.

Drizzle the glaze over the mousse in whatever design you like.

*Optional: Top with Reese's peanut butter cups.

Red Dragon - Bangkok, Thailand

Happy Monday!  One of the nights in Bangkok we went to eat at Red Dragon.  There was a large group of us, and we ate family style (which is how a Thai meal is usually served) over large round tables.  It was cozy and interesting to say the least.  You will have to forgive me when it comes to describing this food, I'm going to try my best and remember, but there were a lot of interesting things that will be hard explain!  We started with fried duck skin, jicama, rolled into a burrito.  

Here's a picture of the table, and my wine of course!

My plate with a variety of choosings: duck, pork, fish stomach..the usual.

Duck lettuce wrap.  A native told us throughout the meal they bring out all the different parts of the duck cooked differently.  We were onto the meat part for this course.

Also many different kinds of soup.

This was shark fin soup -- pretty interesting!  Tasted like calamari.

Black sesame dough balls in a warm soup was part of dessert.  Different and very strong flavor that was new to me.

And of course a large platter of fruit to round out dessert. 

I really enjoyed this meal, especially because we were eating with a few Thai people that were able to explain some of the dishes to us.  Still can taste that fruit -- so amazing!

Bangkok Part III

Welcome back to Bangkok - where your shoes must be removed before you head into any temple. 

The Golden Buddha.  Very interesting fact, many of the Buddhas that were made of gold or any other valuable mineral were painted over during war times,so that if it was taken the captures wouldn't know it's worth.  The Golden Buddha has that history, and when they found out it was gold they must have been pretty excited!

From the Golden Buddha we moved on to the Reclining Buddha.  To say it's big is an understatement.

Pretty spectacular.

The feet were mother of pearl and have a very unique design on them,

Wat Pho, where the reclining Buddha lays, is a beautiful area.  The architecture is amazing, and there is so much to look at!

We found out when we got there that all these little temple buildings are graves where the ashes of the deceased are placed.

We walked around for a while just admiring all of the colors and shapes!

There were some Thai kids walking around asking us questions in English and we had to write our response on their piece of paper.  Great way to practice their English and it was pretty cute too.

A monk walking around the temple.

Happy Thursday!

Chicken Spaghetti

Who doesn't love creamy pasta with cheese and chicken?!  It's comfort in a bowl!!  I found this recipe on Pioneer Woman, who ismthe ultimate website for comfort food.  It sure hit the spot.

Boil the chicken breasts on the stove.  Once cooked through remove from the heat and let cool.  Shred into pieces and set aside.  Reserve 2 cups of the water. 

Cook pasta al dente then drain.

To the pasta add onions....

and green pepper.

Then add all but one cup of cheese, soup, pimentos and seasoning.  Mix until well combined.

Place in a casserole dish and top with remaining cheese.  Preheat oven to 350 degrees F and cook for around 45 minutes until it starts to bubble. 

I added some pepper on top for some extra spice.  This dish is a bowl full of delicious.  Sometimes you just need some comfort!

Chicken Spaghetti

Adapted from Pioneer Woman

Serves 8

2 cups cooked shredded chicken

3 cups spaghetti - or whatever pasta you wish

2 cans cream of mushroom soup

3 cups grated sharp cheddar cheese

1/4 cup diced green pepper

1/4 cup diced onion

1 4oz jar pimentos

2 cups reserved chicken broth from pot

1 teaspoon Lawry's seasoning salt

1/4 teaspoon cayenne pepper

salt and pepper to taste

Boil the chicken breasts on the stove.  

Once cooked through remove from the heat and let cool.  

Shred into pieces and set aside.  

Reserve 2 cups of the water. 

Cook pasta al dente then drain.
Add all the ingredients except 1 cup of cheese to the pasta and stir until well combined.
Place in a casserole dish and top with remaining cheese.  
Preheat oven to 350 degrees F and cook for around 45 minutes until it starts to bubble. 
Serve and enjoy!