About - KERB. We love food and we love cities - We think that every city should let its great food be accessible to all. That’s why KERB is the word. On those stretches of concrete is where the magic happens – new businesses can start, communities grow, flavours are found, fun is had and a general blessed release from the buttoned-down, set in stone-ness that keeps us from being more mobile, more of the time. KERB is the hub for all of the many strands that make up this roaming food world, always working towards making it better. KERB works as a space – both physical and online – for Making Cities Taste Better. Your free online kitchen timer and countdown timer | KitchenTimer.org. Red Velvet Cheesecake. August 11, 2011 at 6:07 pm Red Velvet cake, a layer of cheesecake, and cream cheese frosting. August makes me think of peach skin against my lips, of yellowing grass, and inevitably of the coming school year. I remember exactly where I was last August – the kitchen.
There were only a few weeks before I moved to Boston for college, and I went into a baking frenzy. This summer, though, I haven’t spent much time baking. A year ago, I remember standing with my dad in the kitchen. I wasn’t sure what he meant. He shrugged a little and said, “You never know. “Never going to happen.” Now I can’t get it out of my mind. I didn’t spend as much time with my parents this summer as I expected, or as I would have liked. This semester I’m going to Europe, where baking opportunities will be even scarcer than they were in Boston. But I am more than my insecurities. D- is a new friend, but already a good one, and his first visit to Seattle is wrapping up in a few days. The thrill! I never lost the passion. Almond and pistachio cake. Two posts in a week, yaaay! Its an achievement for me to be honest. What with the weather being so shitty, my pictures never come out well and I hate doing a blog post with horrid pictures.
This ones not too great either, but then the recipe is definitely a keeper and since I couldn't anticipate when I'd make it again, I had to pen it down for posterity. I hadn't baked in ages (well, a month to be precise) and somehow that urge to eat a freshly baked cake right out of the oven passed along with a lot of other urges and so baking has been kept to a minimum. We have turned religiously to eating fruit after meals, trying to make the most of summer bounty before the bloody autumn sets in (which by the looks of it, has already set in UK- Its 12pm here in London but looks more like 7pm). So when I somehow stumbled upon this recipe on the Good Food website, I decided to bake.
This is the first time I've used pistachios in baking, or rather cooking at all. Butter- 125 gms at room temperature. Mini Carrot Cake Cheesecakes. When I was conceptualizing this dessert in my head I asked myself "Are you really going to cheesecake and top it with a cream cheese frosting? " The answer: A resounding yes! I don't know if I should be ashamed of this cream cheese on top of cream cheese concoction or proud of it, but I do know that I am very glad I made it! And so is everyone else who got to try it. Somehow I justified this cream cheese overload to myself because I'm pregnant, but let's be honest, once the idea was in my head there was no turning back, pregnant or not! If you're asking yourself it the cream cheese icing is really necessary, or thinking about making the cheesecake without the icing, let me just stop you right now.
The icing is crucial. I tried one plain without it, and it just tasted okay. I thought this dessert was great as it is, but next time I might try incorporating some toasted walnut or pecan into the crust.