Triple Citrus Cheesecake

I LOVE cheesecake and when I offered to make dessert for my book club last night this is what I had to make! It is so yummy, light and lemmony.

I doubled the crust part because I love a thicker crust on my cheesecakes.

1 cup graham cracker Crumbs

1/3 cup firmly packed brown sugar

1/4 cup (1/2 stick) butter or margarine, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup granulated sugar

2 Tbsp. flour

1 tsp. vanilla

4 eggs

1 Tbsp. fresh lemon juice

1 Tbsp. fresh lime juice

1 Tbsp. fresh orange juice

1 tsp. grated lemon zest

1 tsp. grated lime zest

1 tsp. grated orange peel

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, brown sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.

BEAT cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients; pour over crust.

BAKE 1 hour and 5 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

This year ...
it's a pretty purse...

Every year around October/November I start to think about what I will make for Christmas for the 11 members of my book club. Over the past 4 years these ladies have become some of my dearest friends. It's a rare gift to find a group of like-minded, fabulous, funny women who are there for each other and take care of each others children like they were their own.

In the past I've made books, jewelry, baked, but this year I was having a hard time finding something special that I knew everyone would like . It had to be handmade too. Then I found David and Chiyo on Etsy and there it was...the perfect gift. David and Chiyo not only sell the most fabulous handmade clutch purses but they have been generous enough to share their secrets in a wonderful tutorial that I used to make my little bags.

The tutorial is great!!! Each step in the instructions includes a picture (something that I really need) and the steps are short, simple and easy to follow. What a joy these instructions were to use.

I also have to mention another Etsy shop - 3D Pattern Paper - which is where I purchased the metal frames for these beautiful little bags. Helpful does not even begin to describe Dan at 3D Pattern Papers. He went above and beyond when he didn't have enough of the frame size I needed. Thanks Dan!

My little bags were made from a black suede material with white and grey stitching and, because I love a great interior on a bag, I chose to use a bright, rich red. Hope the girls in book club love them as much as I loved making them.

If you are in the mood to try a new project I would highly recommend checking out these Etsy shops. They are the best!

3D Snowflakes

Found this tutorial on wikiHow and could not resist the urge to try it. Overall it was pretty simple, just takes a little patience because you have to make six pieces for one flake. This one is just a practice run but I think I see a trip to the craft store in my future. Some metallic paper and these will be great holiday decorations this year.

Here are the directions:
http://www.wikihow.com/Make-a-3D-Paper-Snowflake

Cheddar Beer Bread

Spent the morning making breads. This one is particularly good. Not really a sandwich bread, it's just yummy all on its own.

• Nonstick spray
• 8 ounces all-purpose flour
• 4 ounces whole-wheat flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon sugar
• 1 teaspoon chopped fresh dill
• 4 1/2 ounces sharp Cheddar, grated
• 12 ounces cold beer, ale or stout
• 1 to 2 tablespoons sunflower seeds, optional

Heat the oven to 375 degrees F. Coat the inside of a 9 by 5-inch loaf pan with the nonstick spray and set aside.
Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and dill in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter evenly in the prepared pan. Sprinkle with the sunflower seeds, if using.
Bake on the middle rack of the oven until the bread reaches an internal temperature of 210 degrees F on an instant-read thermometer, about 45 to 55 minutes.
Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a cooling rack for 10 to 15 minutes before slicing and serving.

Add a caption

Cheddar Beer Bread • Nonstick spray • 8 ounces all-purpose flour • 4 ounces whole-wheat flour • 1 tablespoon baking powder • 1 1/2 teaspoons kosher salt • 1 teaspoon sugar • 1 teaspoon chopped fresh dill • 4 1/2 ounces sharp Cheddar, grated • 12 ounces cold beer, ale or stout • 1 to 2 tablespoons sunflower seeds, optional Heat the oven to 375 degrees F. Coat the inside of a 9 by 5-inch loaf pan with the nonstick spray and set aside. Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and dill in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter evenly in the prepared pan. Sprinkle with the sunflower seeds, if using. Bake on the middle rack of the oven until the bread reaches an internal temperature of 210 degrees F on an instant-read thermometer, about 45 to 55 minutes. Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a cooling rack for 10 to 15 minutes before slicing and serving.

Honey Dinner Rolls

Since I am on a dessert/chocolate fast for the month of October I also had to give up one of my favorite things - baking. But, when I forgot to buy dinner rolls at the store today I decided to try my hand at making my own.

These are so yummy and very easy to make. The recipe said I would get 36 rolls but I ended up with 44. This is highly unusual for me because when I make cookies I usually end up with a lot less. I guess my cookies must be big. OK, my cookies tend to be huge, I'll admit it.




• 4 1/4-4 3/4 cups all-purpose flour
• 1 (1/4 ounce) package active dry yeast
• 1 1/4 cups milk
• 1/3 cup honey
• 1/4 cup margarine or butter
• 1 teaspoon salt
• 2 eggs

1. Combine 2 cups flour and yeast in a large mixer bowl. Heat milk, honey, margarine and salt just until warm (115 to 120°F) and margarine is almost melted, stirring constantly. Add to flour mixture; add eggs.
2. Beat at low speed of electric mixer for 30 seconds; scrape sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.
3. Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 mins). Shape into a ball. Place dough in a greased bowl, then turn it once. Cover dough and let rise in a warm place till double (about 1 hour). Punch dough down; divide in half. Cover again; let rest 10 minutes.
4. Cut each dough half into 18 equal pieces. Roll into balls, and place in greased 2 1/2-inch muffin pans. Let rise until doubled (about 30 mins).
5. Bake in a 375°F oven for 12 to 15 minutes. Remove from pan. Cool on a wire rack.
6. Makes 36 rolls.

And So It Begins...

The month without dessert...or chocolate.

I don't smoke, I don't do drugs, I don't drink coffee, I don't buy tons of designer shoes, but when it comes to chocolate I am a total addict. So, I've decided that it is finally time to stop eating chocolate as if they might stop making it. I don't think a day goes by without at least a little chocolate and by "a little" I mean my definition of "a little" so it's probably verging on several tons a day.

I started yesterday, October 1, and so far I've only had one major "I need chocolate" attack. I even resisted dessert at book club last night. We'll see what the next few days bring. Last night when I told my friends I was doing this they all looked at me like I was crazy and wanted to know why I picked October to start when Halloween is just around the corner. Well, November has Thanksgiving, December has Christmas, January is dark and cold and requires comfort eating, February has Valentine's Day, March is rainy and cold and also requires comfort eating, April has Easter and my birthday...well, you get the picture.

Now I am off to conquer day 2. But I will leave you with a recipe for one of my favorite dark chocolate cupcakes and hopefully the picture of the cupcakes will be enough to keep me satisfied today.

Dark Chocolate Cupcakes
1 stick butter, room temperature
1 1/4 cup sugar
2 eggs, room temperature
3/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cups dark chocolate cocoa powder
1/2 cup whole milk or heavy whipping cream
1 tsp. vanilla

Preheat oven to 375 degrees, then turn down to 350 just prior to baking.
1. Beat butter with electric mixer until soft, add sugar, beat 3 minutes.
2. Add eggs one at a time to butter mixture until combined.
3. In a separate bowl, combine the dry ingredients and whisk them to incorporate.
4. Add 1/3 of the dry ingredients to butter and beat to combine. Add 1/2 the liquids (milk & vanilla), scrape down bowl and beat to combine. Continue adding dry and wet ingredients alternating making sure to end with the dry.
5. Fill muffin tins 2/3 full, bake 20-22 minutes. Allow to cool completely then frost.

Chocolate Frosting
1 stick butter, softened
1/2 cup dark cocoa powder
4 cups powdered sugar (or more to thicken)
1/4 cup milk (add tsp at t a time to adjust consistency)
1 tsp vanilla
Beat butter and cocoa until smooth then add sugar one cup at a time, beating with each addition. Add millk and vanilla and beat for about 3 minutes.
Makes 12-14 cupcakes.

Leather and Suede have arrived at Deckled Edge Bindery.

Check 'em out. More to come over the next few days.

Me vs. the Sewing Machine

I always admire people who have a good relationship with their sewing machine. People who can whip up a new dress or blouse and wear it - out in public - where people will actually see their handy work. I would not even consider leaving my house wearing something I had made myself. People would point and laugh everywhere I went - and for good reason.

So, I have limited myself to straight line sewing - that I can do. I can even use the fancy stitching choices on my machine, so there! Luckily I can make good use of straight line sewing when it comes to book making and so I have begun making these little felt books. They feel so nice in your hand and the felt just gets softer as they are used. I love these little guys and now they are making an appearance in my Etsy shop.

I posted the first two books this morning but their little felt friends will soon follow.
Their little suede cousins will be showing up in the next few weeks.

Last Days of Summer...and a Sale

Hope everyone is having a great Labor Day weekend. We spent most of it in the house watching the rain but today the sun has decided to show its bright face and it is actually warmer today. This summer has been so mild I feel like we've hardly had a summer. I guess fall is finally on its way.

Just wanted to remind everyone that this is the last day of the summer 40% off sale in my Etsy shop. www.decklededgebindery.etsy.com

Starting this week I will begin adding lots of new books to my shop, so check it out. I'm hoping to have the first books listed by about Wednesday. I've strayed from paper this time. Lots of felt and suede covered books. They feel great!

Orange Cream Dessert Squares

YUM! YUM! YUM!

I made these last weekend for our BBQ dessert.
If you like cheesecake and/or Dreamsicles, you'll love these.

I found it a little hard to stretch one roll of cookie dough to fit the pan so I added a bit from a second roll. Or you could always make your own sugar cookie dough.

I also doubled the topping in step 4 so it was a nice thick layer.

1 roll (16.5 oz) refrigerated sugar cookies
2 tablespoons grated orange peel (from 2 large oranges)
2 packages (8 oz each) cream cheese, softened
1/4 cup sugar
1/2 cup sweet orange marmalade
1 teaspoon orange-flavored liqueur or 1/4 teaspoon orange extract
2 eggs
3 tablespoons whipping (heavy) cream
2 drops orange food color (or 2 drops yellow and 1 drop red food color)
1 1/2 teaspoons butter
1/2 cup white vanilla baking chips

1. Heat oven to 350°F. Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13x9-inch (3-quart) glass baking dish. (If dough is sticky, use floured fingers.) Sprinkle evenly with orange peel.

2. In medium bowl, beat cream cheese, sugar, marmalade and liqueur with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and mixture is creamy. Spread evenly in crust.

3. Bake 29 to 36 minutes or until crust is golden brown and center is set. Cool 1 hour.

4. In small microwavable bowl, microwave whipping cream and food color uncovered on High about 30 seconds or just until boiling. Add butter and baking chips; stir until chips are melted. Spread mixture evenly over bars. Refrigerate about 1 1/2 hours or until chilled and firm.

5. To serve, cut into 6 rows by 4 rows, using thin, sharp knife and wiping blade occasionally. Cover and refrigerate any remaining dessert squares.

Quick Recipe...

Just a quick one while I am back between trips. Florida was great, next Colorado.

Made these Gooey Butter Cookies for the first time for a 4th of July BBQ and they were a big hit. If you are familiar with Gooey Butter Cake (a St. Louis favorite) you will love these cookies. If you've never had Gooey Butter Cake then you are in for a real treat. Very rich and buttery. Enjoy!

Gooey Butter Cookies

(you can substitute chocolate cake mix for yellow if you want Chocolate Gooey Butter Cookies)

8 ounces cream cheese (1 package)
1/2 cup butter, softened
1 egg
1/4 teaspoon vanilla extract
1 18.5-ounce package yellow cake mix
1/2 cup powdered sugar

Preheat oven to 350 F (175 degrees C). In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1" balls and then roll the balls in the powdered sugar. Place 1 inch apart onto an ungreased cookie sheet. Bake for 10 to 13 minutes. Remove from baking sheets to cool completely on wire racks. Sprinkle with powdered sugar.

Hurray for Summer!

I've been laying very low for the past few months. Getting things in order to go back to grad school in the fall and studying French for the translation test that they just don't seem to want to let me get out of, oh well.

But, on to more exciting things. Our trip to Florida is just around the corner and I can't wait. Why is packing for the trip so exciting but unpacking when you get home such a bore? I guess there's only laundry to do when you get home and no anticipation of the great trip ahead.

As for my Etsy shop, I have been doing very little there. I've closed up shop for a bit while we are away but when I reopen on July 6th I plan to continue the 40% off sale through the summer. My mind has been abuzz with new book ideas that I hope to present later in the fall, just in time for the holidays. It's amazing how, even when you want to, your creative mind just won't shut off. The ideas just keep coming.

Oh, and I also have a bunch of new recipes I want to share. Some of them are good for you but most of them are the gooey chocolatey kind. YUM!

Wishing everyone a wonderful summer and I will see you soon.