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Ronni Oney-Pearlman
6 followers -
A slightly chaotic, above abnormal person
A slightly chaotic, above abnormal person

6 followers
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You Came To Save Me

One of my favorite flowers in the whole world - she is delicate and bold all at the same time... not quite like all the rest in ways that inexplicably draw you to her - nigella damascena, otherwise known as Love-in-a-Mist.
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Hello!  I hope that the Halloween night was a delight for all!   My name is Ronni, & I'm a full time Certified Nurses Assistant for my best friend Becky.  Becky is in a wheelchair due to back conditions  and seizures. About 7 yrs ago, right after my friend was given her wheelchair, I was driving down a neighborhood road, & I saw a Boston Terrier who was being bullied by a boy on a bike.  I pulled over & open my van door, called out "Dude, come here, come on!" & in jumped the man of my life.  He knows how to tell me if my friend is ill, needs help, will have a seizure.  His name comes from The Big Lebowski, and yes, he abides.   He is now over 10 yrs. old, his hips dont work like the pup he thinks he is, and he sleeps a little longer, but he is the best dog who has ever owned me. 
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Traditional German Cheesecake

My dear friend +Kyla Myers  asked me to make a classic German Cheesecake for her. Your wish is my command, sometimes :)

This recipe does not use pudding like many current recipes do. It is a pure and simple type of cake. The German version of cheesecake is rather different compared to the American version. The texture is most similar to a ricotta-based cheesecake.  It's not as creamy, but has more of a dense texture. It's somewhat sweet, but a lot less than American versions.  The crust isn't made with Graham crackers, but with butter-shortbread dough. All in all, it is a delightful cake that will have you wanting for more combined with a nice cup of tea or fresh coffee.


Ingredients

Crust:
9 oz / 250g all-purpose flour
4½ oz / 125g butter
pinch of salt
1 oz / 30g sugar
1 egg
2-3 Tbs of cold water water
1/2 tsp baking powder

Filling:

2 egg yolks
10g 0.35oz of melted unsalted butter (cooled down again)
150 g/5.29 oz of sugar
Juice of half a lemon (and zests too if you want to)
200g/ 0.85 cups heavy cream
1 kg/35 oz regular, low-fat quark. (http://en.wikipedia.org/wiki/Quark_%28cheese%29 )
50g/1.8 oz  of cornstarch
2 egg whites, beaten
1 Tbs of vanilla extract
1 pinch of salt


Mise en Place

Crust:
- In a large bowl, combine flour, sugar and salt, then cut in the cold butter.
  Add egg and water. Then knead with your hands just until the dough is
  smooth.
- Wrap in plastic foil and place in the refrigerator for at least half an hour.
- Grease a 11 inch / 28cm spring form with butter and put it aside.
- Preheat oven to 350°F / 180°C.

- Combine the quark, cream, sugar, egg yolks, lemon juice (zest) and the salt. Mix well. Then add the butter, the vanilla extract and afterwards add the starch. Mix well again.

- Roll out the dough, then press it into the bottom and the up sides of the spring. Make sure to poke a few holes into the bottom using a fork. The corners should be closed and the dough on the sides of the spring form can be very thin.

- Beat the egg whites stiff and carefully fold them into the quark mix

- Pour the mix into the form and spread the cake filling evenly using a spatula or pastry scraper


Preparation

Put the cake into the oven (lower third) and bake for about 50 minutes or until the dough starts to golden lightly, turn off the heat and let it remain in the closed oven for about 15 more minutes golden enough – it resembles a soufflé at this point (It will sink in the middle, it’s supposed to do this).

Remove from the oven and let sit for at least half an hour before you carefully remove the outer ring of the spring form. Let it cool down completely and enjoy this cake from Germany.



Bon Appétit

Would you like to be notified about food posts? Let me know in the comments. If you would like to see my other recipes, check out the "About" part of my profile  http://goo.gl/bzgOa


#foodporn   #fooderotica  
+Foodies of G+ +Indulge Into Darkness 
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Traditional German Cheesecake (4 photos)
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Traditional German Cheesecake

My dear friend +Kyla Myers  asked me to make a classic German Cheesecake for her. Your wish is my command, sometimes :)

This recipe does not use pudding like many current recipes do. It is a pure and simple type of cake. The German version of cheesecake is rather different compared to the American version. The texture is most similar to a ricotta-based cheesecake.  It's not as creamy, but has more of a dense texture. It's somewhat sweet, but a lot less than American versions.  The crust isn't made with Graham crackers, but with butter-shortbread dough. All in all, it is a delightful cake that will have you wanting for more combined with a nice cup of tea or fresh coffee.


Ingredients

Crust:
9 oz / 250g all-purpose flour
4½ oz / 125g butter
pinch of salt
1 oz / 30g sugar
1 egg
2-3 Tbs of cold water water
1/2 tsp baking powder

Filling:

2 egg yolks
10g 0.35oz of melted unsalted butter (cooled down again)
150 g/5.29 oz of sugar
Juice of half a lemon (and zests too if you want to)
200g/ 0.85 cups heavy cream
1 kg/35 oz regular, low-fat quark. (http://en.wikipedia.org/wiki/Quark_%28cheese%29 )
50g/1.8 oz  of cornstarch
2 egg whites, beaten
1 Tbs of vanilla extract
1 pinch of salt


Mise en Place

Crust:
- In a large bowl, combine flour, sugar and salt, then cut in the cold butter.
  Add egg and water. Then knead with your hands just until the dough is
  smooth.
- Wrap in plastic foil and place in the refrigerator for at least half an hour.
- Grease a 11 inch / 28cm spring form with butter and put it aside.
- Preheat oven to 350°F / 180°C.

- Combine the quark, cream, sugar, egg yolks, lemon juice (zest) and the salt. Mix well. Then add the butter, the vanilla extract and afterwards add the starch. Mix well again.

- Roll out the dough, then press it into the bottom and the up sides of the spring. Make sure to poke a few holes into the bottom using a fork. The corners should be closed and the dough on the sides of the spring form can be very thin.

- Beat the egg whites stiff and carefully fold them into the quark mix

- Pour the mix into the form and spread the cake filling evenly using a spatula or pastry scraper


Preparation

Put the cake into the oven (lower third) and bake for about 50 minutes or until the dough starts to golden lightly, turn off the heat and let it remain in the closed oven for about 15 more minutes golden enough – it resembles a soufflé at this point (It will sink in the middle, it’s supposed to do this).

Remove from the oven and let sit for at least half an hour before you carefully remove the outer ring of the spring form. Let it cool down completely and enjoy this cake from Germany.



Bon Appétit

Would you like to be notified about food posts? Let me know in the comments. If you would like to see my other recipes, check out the "About" part of my profile  http://goo.gl/bzgOa


#foodporn   #fooderotica  
+Foodies of G+ +Indulge Into Darkness 
PhotoPhotoPhotoPhoto
Traditional German Cheesecake (4 photos)
4 Photos - View album

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    “I trust you” is a better compliment than “I love you”

“I trust you” is a better compliment than “I love you” because you may not always trust the person you love but you can always love the person you trust.”
 - By Unknown
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