Matcha cheesecake

Active: 20 minutes; Total: 2 hour + 5 refrigeration time; Yield: 8 servings

Butter, melted	100g
Graham crackers, crushed	180g
Sugar, granulated	25g + 200g
Matcha powder	24g
Cream cheese, room temperature	675g
Cream, heavy	320g
Cornstarch	16g
Eggs, divided; lightly beaten	2 whole + 2 yolks

1. Preheat oven to 350°F. 
2. Grease a 9-inch springform pan with butter. 
3. Prepare boiling water for water bath. 
4. In a medium bowl, combine the crackers and 25g sugar, then the butter; dump into the prepared springform pan. 
5. Using a flat glass (I prefer my heavy-bottomed whiskey glass), press the crumbs into an even layer. 
6. Bake for 8 minutes; cool to room temperature. 
7. Reduce oven to 325°F. 
8. Gently whisk together 200g sugar and matcha powder to remove any lumps. 
9. In a separate bowl, beat the cream cheese until smooth, about 2 minutes. 
10. Add the matcha-sugar mixture, starting slowly, whisk until smooth. 
11. Add one-third of the cream, whisking until smooth, then whisk in the remaining cream until well combined. 
12. Add the cornstarch, whisking until the mixture looks smooth. 
13. Add the eggs, one at a time, whisking until incorporated. 
14. Using a rubber spatula, scrap the sides and bottom of the bowl to ensure the mixture is evenly incorporated. 
15. Pour over the prepared crust; tapping gently on the counter to level and dislodge any hidden air bubbles. 
16. Using an oven bag to protect the cheesecake, place the springform pan into a large waterbath pan, then place in the over. 
17. Carefully add the boiling water to the waterbath pan, about one-third to one-half the way up the side of the springform pan. 
18. Bake 70 minutes, until it wobbles and bounces when gently tapped on the side; turn off the oven, open the door about 1 inch, and let the cheesecake rest in the oven for about 30 minutes. 
19. Remove from the oven and cool to room temperature, then chill in the refrigerator for at least 5 hours before serving. 

Recipe by Aya Caliva on Pastry Living.

Crack on a Cracker

Active: 15 minutes; Total: 30 minutes plus 6 hours refrigeration; Serves: 8

Saltine crackers, crushed	3 cups
Sugar, granulated	2 tablespoons
Butter, unsalted; room temperature, cubed	½ cup
Cream cheese, whipped, room temperature	12 ounces
Peanut butter, creamy	1 cup
Honey, warmed to liquid state but not hot to touch	½ cup
Cream, heavy whipping	1 cup
Sugar, powdered	2 tablespoons

1. Preheat the oven to 350°F. 
2. In a medium bowl, combine the crackers and sugar. 
3. Add the butter; knead with your hands until the mixture holds together. 
4. Press into the bottom and up the sides of a 9-inch deep-dish pie pan; chill 15 minutes. 
5. Bake until lightly browned, about 15 minutes; let cool completely on a wire rack, about 1 hour. 
6. In a large bowl, use an electric mixer to beat the cream cheese, honey, and peanut butter until light and fluffy, about 3 minutes. 
7. In a separate bowl, use an electric mixer with the whisk attachment to whip the cream until thick and light; add 2 tablespoons powdered sugar, and continue to whip until stiff peaks form. 
8. Gently fold the whipped cream into the peanut butter mixture. 
9. Pour into the pie shell, and chill in the refrigerator for 6 hours. 

Note: I’m still deciding if a peanut butter-honey drizzle is needed… Stay tuned!

This is what my brother and I called the gooey mixture of peanut butter and honey that we spread on saltine crackers. Our parents taught us the recipe but we perfected the peanut butter to honey ratio. This pie is my attempt to create the flavor but in a funner form. In a chat with my aunt, it seems the recipe came by way of my mother's side. My grandfather kept bees, and they grew peanuts. Thus the perfect combination was formed.

First attempt: The filling is perfect, but the crust needs more butter, like 1/4 to 1/2 cup.

Corn dog muffins

Active: 45 minutes; Servings: 24 mini muffins

Sour cream, full fat	2 tablespoons
Olive oil	2 tablespoons
Canna-infused coconut oil	1 tablespoon + 2 teaspoons (22 grams)
Egg	1 large
Sugar, granulated	¼ cup (50 grams)
Corn, cream-style sweet	½ cup (128 grams)
Cornmeal, fine	½ cup (75 grams)
Flour, white rice	¼ cup (35 grams)
Baking powder	1 teaspoon
Salt, kosher	½ teaspoon + ¾ teaspoon +
Hot dogs, cooked, each cut into 8 pieces	3 dogs
Cream cheese, room temperature	4 ounces (115 grams)
Butter, unsalted, room temperature	4 ounces (115 grams)
Honey	1 tablespoon
Mustard, whole-grain Dijon	2 tablespoons
Pepper, freshly ground	½ teaspoon +
Parsley leaves, fresh	Garnish
Salt, Maldon sea	Garnish

1. Preheat your oven to 325°F. 
2. Coat a mini muffin pan with nonstick baking spray; set aside. 
3. In a medium bowl, whisk together the sour cream, olive oil, and canna-infused oil; whisk until well combined and emulsified. 
4. Add the egg and sugar, and whisk again until well combined. 
5. Add the creamed corn, and mix until just combined. 
6. In a small bowl, whisk the cornmeal, flour, baking powder, and ½-teaspoon salt. 
7. Add the flour mixture to the corn mixture, and whisk until just combined. 
8. Equally distribute the batter among the 24 cups of the prepared mini muffin pan, filling each about two-thirds full (about 1 heaping tablespoon or 18 grams). For the most accurate dosage, weigh the total amount of batter and divide by 24 to determine the target weight per serving. 
9. Press one hot dog slice into each cup, submerging it until the top hits the surface of the batter. 
10. Bake 20 to 25 minutes until golden brown (like a corn dog), or until a toothpick inserted in the muffin comes out clean. 
11. Remove the pan from the oven, and cool for 5 minutes. 
12. Invert the pan over a wire cooling rack to remove the muffins; use a butter knife to help pop them out if necessary. 
13. Let the muffins cool completely. 
14. In the bowl of a stand mixer fitted with the paddle attachment, or using a bowl and a handheld mixer, combine the cream cheese, butter, and honey. 
15. Beat for 1 to 2 minutes on medium speed until light and fluffy, scraping down the sides of the bowl with a rubber spatula once or twice. 
16. Add the mustard, ¾-teaspoon salt, and ½-teaspoon pepper. 
17. Continue to beat on medium speed until well combined. 
18. Dollop about 1-teaspoon honey mustard butter onto each corn dog muffin. 
19. Finish with a touch of flaky sea salt, freshly ground pepper, and a garnish of parsley. 
20. Transfer any remaining honey mustard butter to an airtight container, and refrigerate for up to 3 days. 

Recipe from Edibles.

Pimiento cheese & tomato tea sandwiches

Active: 30 minutes; Servings: 24

Cream cheese, room temperature	4 ounces
Pimientos, diced	2 ounces
Mayonnaise	3 tablespoons
Miso paste	2 tablespoons
Canna-infused coconut oil, room temperature	1 tablespoon + 1 ½ teaspoons
Garlic powder	¼ teaspoon
Onion powder	¼ teaspoon
Cayenne	Pinch
Pepper, freshly ground	Pinch
Cheese, Gruyère, grated	½ cup
Cheese, sharp cheddar, grated	1 cup
Salt
Tomatoes, heirloom, medium, preferable three different colors	3
Bread	6 slices
Herbs, fresh	Garnish

1. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the cream cheese, pimientos, mayonnaise, miso, canna-infused coconut oil, garlic powder, onion powder, cayenne, and pepper. 
2. Beat for about 1 minute on medium speed until all the ingredients are thoroughly combined. 
3. Scrape down the sides of the bowl, and beat once more. 
4. Using a rubber spatula, fold in the cheeses, mixing until well combined; ensure you incorporate all the way from the bottom and up the sides of the bowl. 
5. Season with salt and pepper, as desired. 
6. Using a serrated knife, cut the tomatoes into 1/8- to 1/4-inch slices; if your tomatoes are large, halve them vertically before slicing. 
7. Place the tomato slices on paper towels to absorb some of the juices. 
8. Lay out the bread slices. 
9. Spread each piece with an equal amount of the cheese spread, about 3-heaping tablespoons (49 grams each), avoiding the edges where the crusts will be cut off.
(Chef note: For the most accurate dosage, weigh the total amount of the cheese spread, and divide by six to determine the amount to spread per slice.)
10. Arrange three to four tomato slices on top, partially overlapping and alternating colors. 
11. Cut off the crusts. 
12. With the long side facing you, halve each piece of bread vertically, then on the diagonal, so you end up with four equal triangles. 
13. Garnish with fresh herbs, and enjoy! 

Chef's notes:

• On my first attempt, I used an 8.01% total THC & 9.53% total CBD balanced bud with my canna-infused oil. With James as my novice cannabis user and test subject, I asked him hourly about his reaction. He ate two full slices, which equals eight appetizer servings. He ranked his high around 10 to 20 percent after an hour. Closer to 70 percent after 2 hours. He's a bit sleepy but still fully functionally after 4 1/2 hours!

 Recipe from Edibles.

Slow-roasted strawberry sandwiches

1. Preheat the oven to 250°F (Roast setting, if you’ve got it). 
2. Gently toss the strawberries with sugar. 
3. In a small glass dish, closely arrange the strawberries in a single layer. 
4. Roast for 3 hours, shaking the dish gently occasionally. 
5. Spread cream cheese on a graham cracker square, layer with roasted strawberries, top with another cracker square, then devour!

Vodka prawn pappardelle

Pancetta, diced	½ cup
Shallot, diced	1 large
Water	1 cup
Marinara sauce	3 ½ cups
Vodka	¼ cup
Prawns, large, uncooked, frozen, shells removed	¾ pound
Tomatoes, stewed	14.5 ounces
Garlic, crushed	2 tablespoons
Butter	2 tablespoons
Cream, heavy	½ cup
Cheese, Parmesan, grated	¼ cup +
Cream cheese	2 ounces
Salt
Pepper, freshly ground
Basil leaves, torn	½ cup +
Tomatoes, sun dried, chopped	¼ cup
Pine nuts, toasted	¼ cup
Pappardelle pasta, cooked dente	3 cups

Note: This recipe uses an Instant Pot (IP).

1. Press Sauté, and then press Adjust to select the Normal setting. 
2. After the IP reads “Hot,” add the pancetta, and cook, stirring frequently, for 1 minute. 
3. Add the shallot, and cook 2 minutes, stirring often. 
4. Press Cancel/Keep Warm, add the water, and stir with a wooden spoon, breaking up any browned bits stuck to the bottom of the pot. 
5. Add the shrimp, stewed tomatoes, marinara sauce, vodka, garlic, and butter, stirring to combine well. 
6. Secure the lid, press Manual, and set the timer to 7 minutes; use the quick-release method to release the pressure, and remove the lid. 
7. Stir well for 1 minute, scraping the bottom of the pot to release any stuck bits. 
8. Stir in the cream, Parmesan, and cream cheese, in succession, stirring until well incorporated between each addition. 
9. Stir in the basil and sun-dried tomatoes. 
10. Add the pasta to the pot, toss well to coat with the sauce, and divide among serving bowls. 
11. Top with toasted pine nuts, additional basil and Parmesan, and serve!

Recipe heavily adapted from http://pressureluckcooking.com/recipe/instant-pot-rigatoni-alla-vodka/