Weeknight Cooking Part 3 of 3: Screw dinner, we're moving straight to dessert!

Whippity do da!

Last weekend I tried a berry cheesecake that knocked my socks off. Trees Organic Cafe in Vancouver was serving it, Ruedi discovered it and I ate it. That's all you need to know. 

This is a cheater's version. Wish I could attempt to make the air-dried bison we ate too, but that's a little above me.

No-Bake Berry Cheesecake

Adapted from: http://www.howsweeteats.com

Serves 4

Ingredients

• 4 glasses, mason jars or other individual serving dish
• 2/3 cup graham cracker crumbs
• 3 T melted unsalted butter
• 1, 250g package of cream cheese
• 1 cup frozen mixed berries, thawed
• 2 T coconut milk
• 2 T condensed milk
• 2 t vanilla extract
• fresh raspberries
• fresh whipped cream as a topping

Method

Combine the melted butter with the graham wafer crumbs and using a spoon, tamp the crumb mixture into the bottom of each serving glass.

In a mixer, combine the cream cheese, berries, coconut and condensed milk until smooth. Scrape down the edges and add the vanilla. Spoon the mixture into each glass until evenly distributed. Top with raspberries, whipped cream and more raspberries. Eat and get gas from all that dairy.  

Cottage Cheese Pancakes with Raspberries in Syrup

It's now just after 6 am and I am currently sinking my teeth into some delectable pancakes, my craving now satisfied. As an eggs and bacon advocate, I tend to go for the savoury breakfasts with the exception of my once-a-year attempt at pancakes. I tried a banana recipe last year and while delicious, I don't think I bothered posting it. My photos of these charred, lumpy-looking turds didn't sell it. But these, when smothered with fruit and yoghurt, hide the charred spots that I can't help but get every time I make pancakes. If I wasn't lazy, I'd wipe down the pan with each round to avoid getting darker pancakes each time. I also learned this time to make small pancakes so I have better control over how they cook. 

Oh yes...the other reason I don't make pancakes that often is because they don't sustain me for very long. There isn't enough in the way of complex carbs and protein to keep me going. Well, after having spotted a number of cottage cheese pancake recipes, I thought I might have a go at one of them. This one in particular looked easy and after having read some Martha Stewart versions, I wanted one that took less effort (Martha, I'm just not up for foraging for elderflowers at 5 am). The protein in cottage cheese, just might help bridge that energy gap I need and today is no exception. We're cycling 100kms just north of Edmonton today and I need energy. Let's see how this breakfast holds up compared to my Sunday egg on toast.

A bit less turd-like than last year's batch.

Adapted From: http://weelicious.com

Serves 3-4

Ingredients

• 3 eggs
• 1 cup cottage cheese
• 1 t vanilla
• 2 T honey or agave syrup
• 1/2 cup all purpose flour
• 1 t baking soda
• 1/4 t salt
• cooking spray or vegetable oil for the fry pan
• Container of frozen raspberries in syrup (shockingly lazy, I know)

Method

Whisk the dry ingredients in one bowl and the wet in another. Add the wet to the dry again, mixing well. Heat a non-stick fry pan on medium heat and coat with either cooking spray or vegetable oil. Spoon a few tablespoons of the batter on to the fry pan (I seemed to have better luck cooking three pancakes at a time). Cook pancakes for 2 minutes on each side and set aside on a plate. 

Serve with fresh fruit, the thawed raspberries and a dollop of thick yoghurt.

*After having eaten I thought these might be even more hearty if I were to add a fistful of thick cut oats to the recipe. I might have to adjust my wet ingredients to balance out the extra dry. Just a thought!