For those of you who purchased my calendar, here is the one I know you have been waiting for….the perfect cheesecake.  Enjoy!!!

Bailey's Chocolate Swirl Cheesecake
2.25 ounces toasted pecan pieces
1 16 ounce package Oreo cookies
1 stick butter, melted

In a skillet over medium high heat, toast pecans until slightly golden, about 2-3 minutes. Place Oreo’s in a food processor and process until finely crumbled. Add toasted pecan pieces and process for a few seconds. Combine melted butter and Oreo mixture. Press firmly into the bottom of a 9” spring form pan. Bake in a preheated 325° oven for 7 minutes.

4 8-ounce packages of cream cheese
1 1/2 cup sugar
3/4 cup Bailey’s Coffee Liquor
4 eggs
1 cup sour cream
1 tablespoon vanilla
1/4 cup flour

In the bowl of a stand mixer cream cheese and sugar together until smooth. Add Bailey’s and mix untiled blended. Add eggs, one at a time, mixing after each addition. Add sour cream, vanilla and flour and mix until smooth.

2 oz. semi sweet chocolate, melted

Pour 1/2 of the cheesecake mixture into the prepared pan. Drizzle 1/2 of the melted chocolate over the cheesecake. Using a knife, swirl the chocolate over the top. Repeat with the remaining cheesecake mixture and melted chocolate.

Bake in a preheated 325 degree oven for 1 hour 20 minutes. Let cake cool in the oven for one hour with the door closed to prevent cracking. Refrigerate overnight…best made one or two days before serving.

Buon Appetito!!!

Bailey’s Marbled Cheesecake

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Thank you all for supporting my blog…2014 in review. 2015 will be even bigger and better!

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The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 11,000 times in 2014. If it were a concert at Sydney Opera House, it would take about 4 sold-out performances for that many people to see it.

Click here to see the complete report.

2015 Galena’s Cucina Calendars

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Just in time for the holidays, the perfect gift for that “foodie” in your life.  Monthly recipes along with beautiful photos.  Now available for ordering, first 25 orders will receive a free recipe collection. Special price of $12.95 plus shipping and handling.

Deliveries will be available after November 20, 2014.  Click on the “Order Form” to place your order.

Order Form

Galena's Cucina 2015 Calendars

Galena’s Cucina 2015 Calendars

Happy Labor Day

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Labor Day is the third largest cookout events in the United States.  Tradition dictates that food cooked on a open flame is synonymous with summer holidays and as Labor Day is the last holiday of the summer, it had better be good!  If planning a backyard cookout then this is the right place. It’s important to take advantage of Labor Day celebrations to mix up some summer time drinks, pop open some Beer, light up the grill or smoker, and have a great cookout with your friends and family!

Here are some delicious recipes for your Labor Day Cookout!

The number one most popular food cooked on Labor Day is Barbecue Ribs…

Memphis Style BBQ Ribs

Labor Day is also known for the end of “hot dog season“…

Perfect Grilled Hot Dog

Perfect Grilled Hot Dog

Some of my favorite salads include Asian Slaw, and Orzo Pasta Salad, or Black Beans, Rice & Avocado Salad…

Orzo Pasta Salad with Weber® Just Add Juice® Citrus Herb Marinade

Orzo Pasta Salad with Weber® Just Add Juice® Citrus Herb Marinade

A cookout is never complete without Watermelon…

Grab and Go Watermelon

Grab and Go Watermelon

or a wonderful Blueberry Cheesecake…

Blueberry Cheesecake

Blueberry Cheesecake

And of course you will need the best Margarita…

The Best Margarita

The Best Margarita

I hope you all enjoy this Labor Day Weekend as you celebrate with your family and friends!

Boun Appetito!!!

My favorite Blueberry Cheesecake with Blueberry Sauce

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I LOVE cheesecake, it is not something I make very often because I do feel a little (just a little) guilty about eating all those calories.  However it is one of my favorite desserts for Easter.  This year, this cheesecake was gone in a flash, no leftovers, which is a really good thing (a little less guilt now).  I hope you enjoy it as much as my family and friends do.

When making cheesecakes, alway bake at least a day or two before serving for added flavor.  You can change my “blueberry sauce” to any type of fresh fruit you prefer, as well as the frozen fruit inside the cheesecake.

Blueberry Cheesecake

1 box Keebler Fudge Stripped Dark Chocolate Cookies*
¼ cup white sugar
5 tablespoons butter, melted
1 16 ounce package frozen blueberries
3 tablespoons sugar
2 ½ teaspoon cornstarch
¼ cup water
3 (8 ounce) packages cream cheese, softened
½ cup sugar
3 eggs
½ cup sour cream
1 teaspoon vanilla Extract

Blueberry Sauce:
1 pint fresh blueberries
1 teaspoon cornstarch
¼ cup water
1 tablespoon sugar
1 tablespoon lemon peel

For sauce, in a saucepan over medium heat, combine the blueberries, cornstarch, ¼ cup of water, sugar and lemon peel. Stir gently, and bring to a boil.

Preheat oven to 325°F.

In a medium bowl, mix together cookie crumbs, sugar and melted butter. Press mixture into the bottom of a 9 inch spring-form pan.

In a small saucepan, combine blueberries, 3 tablespoons sugar, cornstarch and water. Bring to a boil and continue cooking 5 minutes, or until sauce is slightly thick. Strain sauce through a mesh strainer to remove seeds.

In a large bowl, mix together cream cheese and ½ cup sugar until smooth. Beat in eggs, one at a time, scraping down sides of bowl, if needed. Blend in sour cream and vanilla. Pour half of batter over crust. Spoon reserved blueberry mixture over batter. Pour remaining cheesecake batter into pan. Swirl batter with tip of knife to create a marbled effect.

Bake 75 minutes, or until filling is set. Cool, cover with plastic wrap and refrigerate at least 8 hours before removing from pan and serving. Serve with blueberry sauce.

*To make cookie crumbs, place cookies in a plastic sealable and roll with a rolling pin until ground.  If you have a food processor, place cookies in the bowl and process until finely ground.

Blueberry Cheesecake

“This is all you can eat in one day cake” or Cheesecake Layered Caramel Chocolate Cake

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Lol…you know its going to be great with a title like that…..I really am not a baker, but this one is a gem.  A little time consuming, but definitely worth it…taking the best cheesecake, the best cake, the best candy bar and mixing it all together with the best frosting….YUM!!!!  If you are in need of a new recipe for a summertime outing…make this, sure you be a winner!

Cheesecake Layers:

2 bars (2.05 oz. each) Snickers
1 cup butter, melted
3/4 cup sugar
4 packages (8 oz. each) cream cheese
1 package (4-serving size) vanilla pudding & pie filling (not instant)
2 teaspoons baking powder
4 eggs

Cake Layers

1 box Super Moist dark chocolate cake mix
1 8 oz. container sour cream
1/2 cup water
1/3 cup vegetable oil
2 eggs

Filling

1 jar (12 oz.) caramel topping (you can also use chocolate or butterscotch)

Frosting

1 package (4-serving size) chocolate pudding, instant
1 cup milk
1 cup heavy cream

  1. Heat oven to 325°F.  Grease 2 9 inch round cake pans with Mazola pan spray.  Line bottoms of pans with parchment paper; lightly spray paper with Mazola pan spray.  Chop 2 candy bards into small pieces and store in refrigerator for later use.
  2. In a large mixing bowl, beat butter and sugar with an electric mixer until smooth and creamy.  Beat in cream cheese until smooth.  Scrape down bowl and beat in eggs one at a time, until well combined.  Add pudding mix, baking powder and 4 eggs; beat well until smooth.  Fold in chilled candy pieces.  Evenly divide batter between 2 pans.
  3. Bake 50-60 minutes.  Cake will puff up during baking and then deflate when removed from the oven.  Cool on a wire rack for 10 minutes.  Remove cheesecake from pans and place on a cookie sheet or individual plates.  Wrap cheesecake with plastic wrap and place in freezer for 3 hours, or overnight.
  4. Heat oven to 350°F.  Grease 3 9-inch round cake pans with Mazola pan spray.
  5. In a large mixing bowl, mix chocolate cake mix, sour cream, water, vegetable oil and eggs.  Beat with an electric mixer until well combined.  Divide cake evenly into the prepared pans.  Bake 15 to 20 minutes, or until toothpick inserted in center comes out clean.  Cool pans on cooling rack 10-15 minutes.  Remove cake from pan and cool completely.
  6. To assemble, place 1 cake layer on serving plate or cake stand.  Spread 1/4 cup caramel topping over top of cake layer.  Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup of caramel topping.  Repeat with remaining layers, finally top with remaining cake layer.
  7. In a small mixing bowl add instant pudding mix, milk and heavy cream.  Beat at high speed with an electric mixer until creamy.  Top cake and sides with frosting.  Top with additional candy pieces, if desired.

Cheesecake layered Chocolate CakeYou can change a lot with this one…use other flavored cake mixes, candies, instant pudding for frosting…  “You are only limited by your imagination!”

ENJOY!