A little gift from me to you!

Hello my dear B+B readers...

Just dropping in to say a quick hello. I'm still alive and doing well. I've just been busier with my projects than usual, so I haven't been able to spend as much time in the kitchen as I would like.  But I'd like to share with you something that's near and dear to me. As most of you know I make movies for a living aside from working on various productions on the tele, I am a filmmaker by trade. Some of you may remember by posting about my recent project ...here... Well here's your chance to see that project in its entirety. I present to you all my latest short film, By The Water's Edge. If you've got 11-minutes to spare have a look. You can watch it below. Or on its vimeo page ...here...

Synopsis:
By The Water's Edge takes a simple look at the human aspect of war. April 1942 (WWII), an American soldier trying to escape the enemy, encounters a young Filipino boy and his mother in Japanese-occupied Philippines. A brief encounter of kindness in a time of uncertainty.

I'm currently prepping for my next film set to shoot in January and it'll be something completely different from this previous one. I'm really excited to share it with you all soon. So for now I wish you all the very best during this holiday and in the coming new year. Happy viewing!!! Enjoy!!!!

MERRY CHRISTMAS, HAPPY HOLIDAYS, 

AND A PROSPEROUS NEW YEAR!!!!!

Cheesecake

Nothing beats a good cheesecake. This is what I decided to make this year the finale of the Thanksgiving meal. I told you I made sure that I wasn't going to spend too much time in the kitchen. I felt like relaxing this year and I made sure of that. Besides, cooking a meal that could serve 10 people when only 2 will be eat didn't seem to make much sense. But I ma happy with the way these turned out. I made on full pie with two mini cheesecakes with a cheerio crust.

I had realized that I made more filling than I had anticipated and need to find some way to use it all up. Luckily, honey nut cheerios can be a nice substitute to the graham cracker. Still has the nice sweet crust crunch. You should try it. I think I'll make myself a new batch this weekend.


Makes 2 full  or 4 mini cheesecakes

Cheesecake

2 Pre-Made Graham Cracker Pie Crust (See below for homemade crust)
24 oz cream cheese
12 Tbsp condensed milk
3 eggs
3 tsp vanilla extract


Preheat your oven 350˚F

Combine the cream cheese and vanilla extract. Eat in each egg, one at a time. Then add in the  condensed milk. Mix thoroughly.

Take your pie crusts and divide the mixture evenly. Bake in the oven for 35-40 minutes. The center should be slightly loose.

Let it cool completely then place in the fridge for at least an hour. This may be done in advance.



Homemade Graham Cracker or Cheerio Crust

4 c Honey Nut Cheerios or 1 box Graham Crackers
1/2 c melter unsalted butter
Pie tins

Preheat your oven to 350˚F.

Crush the cheerios or graham crackers until almost a powder consistency. It is fine if there is still little pebble pieces in tact. You may use a food processor for this.

Place the now crushed cheerios or graham cracker in a bowl and mix in the melted butter. Combine thoroughly until clumpy. Divide the mixture into two pie tins and mold into crust shape and bake for 15 minutes.

When done, remove from the oven and let it fully cool before adding your cheesecake mixture.