Sweet Potato Cheesecake

I made this cheesecake for a friend this past weekend.

Ive made cheesecakes before and even taken classes at the local culinary school.   But ive never added any fruit or purees etc to them.  So when i found a recipe online that called for 2lbs of sweet potatoes i was kind of skeptical.  I wondered how so much sweet potato would affect the texture of the cheesecake.

I have to say i was quite pleased with the outcome. I had never tasted one before so i wasnt sure what to expect.  S thought it tasted like sweet potato pie. My sister loved it and requested it for her birthday i/o a cake.  

For printable recipe click here

Traditional Madeleines

This week's recipe is Traditional Madeleine's, and was chosen by Tara of Smells Like Home.

I have always wanted to try Madeleine's, i see them all the time in Starbucks (3/$1.95) but i just cant do it. I tried to make Rosebud Madeleine's but they didn't turn out too good. 

When i saw this recipe i knew it was a chance for me to redeem myself from the rosebud Madeleine's.

I made my batter and chilled it for 3 hours. I used a mini ice cream scoop to scoop even amounts of batter into each cavity, Baked for 11 minutes and voila.

I had no problem with the bump but i do think that there could have been more definition with the shell imprint.

These cookies? are so tasty and so simple to make that i can definitely see myself making them on a regular basis.

Click here to check out other Tuesdays with Dorie bakers.

Last week: Pecan Honey Sticky Buns
Next week: Florida Pie

Traditional Madelines

Florida Pie

This weeks Tuesday with Dorie recipe is Florida Pie chosen by Dianne of Dianne's Dishes.

I was looking forward to making this pie and everything was set for me to make this successfully and then i made one little change which threw everything off.

At the last minute i decided to change the pie plate i was using.....and didn't realize the one i chose was way bigger and deeper. (so my layers are very squat)

Once i made the crust and pressed it into the pie dish it looked like it wasn't enough so i doubled the recipes (now i have too much crust)

After two failed attempts at the meringue topping i decided to just use a tub of cool whip (the layer is very thin - i should have used two tubs)

Even after adding the cool whip to the top there was still so much crust since the pie dish is deep so i just took a fork and scraped it down onto the sides.

I wish i had some more limes to put some sort of decoration in the middle.

Visit the Tuesdays With Dorie blogroll to see other Florida Pies!

Click here for printable version of the recipe.

Next week: Traditional Madelines

Last Week: Peanut Butter Torte

Peanut Butter Torte

This weeks Tuesday With Dorie recipe is a Peanut Butter Torte chosen by Elizabeth of Ugg Smell Food.

Peanut Butter and Chocolate are one of my favorite combinations (i love reese's peices). This recipe was simple to make and came together really easy. My biggest issue was the wait time for the peanut butter mousse to set up. My crust didnt come up high enough on the sides, so if i make this again maybe i will use more cookies.

It tasted much different than I imaginged (not like a reese's) but it was still good.

For a printable version of the recipe click here.

Click here to check out other Tuesdays with Dorie bakers.

Last Week: Fluted Polenta Ricotta Cake

Next Week: Florida Pie