Contradiction

"I am a contradictory mess but I see it as my prerogative to change my mood like the weather."

Shirley Manson

Pastelitos

Mom came to visit me last week and while she was here she helped me make these pastelitos.

Chocolate-Pecan Pie

I have made a pecan pie once before and forgot how easy it was to make. So when it came to making this Chocolate-Pecan Pie it was super easy. The recipe comes from my calendar. Of course, everyone enjoyed the pie at work and at book club when I made it for them as well.

Chocolate-Pecan Pie

Pie Crust (home made or store bought)

Filling:
1 c light corn syrup
1/2 c sugar
1/4 c butter, melted
1 tsp vanilla
3 eggs
1 c semisweet chocolate chips
1 1/2 c pecan halves

Topping:
10 pecan halves
1/2 c whipping cream, whipped

Preheat oven to 325 degrees. Make pie crust for 9-inch pie dish.

In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with wire whisk until well blended. Reserve 2 tablespoons chocolate chips for topping; stir in remaining chocolate chips and 1/2 cups pecans into corn syrup mixture. Pour into pastry-lined pie plate, spreading evenly. cover edge with 2-to 3-inch-wide stripes of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

Bake 55 to 65 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.

Meanwhile, line cookie sheet with wax paper. In small microwaveable bowl, melt 2 tablespoons chocolate chips on medium 1 to 1 1/2 minutes or until melted; stir. Dip each of 10 pecan halves in chocolate; place on cookie sheet. Refrigerate until chocolate is set; 15 to minutes, before serving.

Just before serving, top pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.

I've made this pie twice, once it was served after being chilled and the other when it was cooled with the recommended amount of time. I prefer eating the pie when it is chilled. I like the chocolate chips when they have solidified again.

BYU Ballroom Dance Concert

I almost forgot to post about the BYU Ballroom Dance Concert. I went on Friday, April 9th, with my friend Kelly the day before I left for the cruise.

It was the dance company's 50th year anniversary. To open the show up, they had alumni dance a swing medley. It was fun to see the huge group of people out there dancing. The rest of the performance was really neat. Last year they retired one of their choreographed routines and there were a few new ones this year.

I also ran into a friend that I had a couple of dance classes with back in my BYU days. I remember him because we were in a mock competition for the waltz and got third place. I had lots of good memories from my dance classes.

Orange Cheesecake with Raspberry Sauce

I served this cheesecake at book group this week. It's a great combination of the tangy orange, tart raspberries and sweet chocolate. This is the month of April recipe from my calendar.

Orange Cheesecake with Raspberry Sauce

Crust:
1 pkg (9 oz) chocolate wafer cookies, crushed
6 Tbs butter, melted

Filling:
4 pkgs (8 oz) cream cheese, softened
1 1/3 c sugar
4 eggs
2 Tbs orange-flavored liqueur or orange juice
1 tsp grated orange peel

Sauce:
1 pkg (10 oz) frozen raspberries in syrup, thawed
3 Tbs sugar
1 tsp cornstarch

Heat oven to 325 degrees. In medium bowl, mix crust ingredients; press in bottom and 2 inches up side of ungreased 9-inch spring form pan.

In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in 1 1/3 cups sugar until smooth, scraping bowl occasionally. On low speed, beat in eggs, one at a time, just until blended. Add liqueur and orange peel; beat on medium speed 2 minutes, scraping bowl occasionally. Pour filling into crust.

Bake 55 to 65 minutes or until almost set. Cool completely, about 3 hours 30 minutes. Refrigerate at least 4 hours or overnight before serving.

In food processor or blender, process raspberries with syrup until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in raspberry puree. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool to room temperature.

Carefully remove side of pan; leave cheesecake on pan bottom. Serve cheesecake with sauce. Store in refrigerator.