I used to be the girl who would order the “safe” meals on the menu. I simply refused to venture away from what I was used to, which, unfortunately, was not much. If plain wasn’t available, I’d order my meals minus this minus that, turning possible masterpieces into some boring dish.
Then one day, at a Malaysian restaurant in NYC, it happened… my very first foodgasm! You know, that moment when you put something amazing in your mouth something just comes over you. You close your eyes. You moan… loudly… because you just can’t help yourself. You go somewhere in your mind where no one else exists. Your brain yells, “Yes!! This. Is. So. Good!” You chew slowly. Your body starts to sway in a slow dance to music only you can hear. Mmmmm hmmmm… Right there… Keep swaying… That’s it… You are in food heaven, riding that sensual wave known as the foodgasm.
After you’ve experienced a foodgasm, there really is no turning back. Mine was so powerful that it’s all I can remember about my first time. I cannot recall the name of my Malaysian salvation or the mango dish that changed my life. I can’t even remember why I was at that restaurant in the first place. The only thing I vividly remember is the way the food made me feel.
That feeling is what inspired me to try new restaurants eat different foods. Most importantly, that feeling is what made me realize that food can be absolutely amazing! My new found love of food coupled with my constant desire to have a foodgasm is what motivates me to make meals desserts that are just as good as any restaurant… if not better! (Hope is alive!). Although I am no professional chef, I can put some things together in the kitchen that causes others (namely my honey, friends family) to have strong positive reactions… sometimes they even foodgasm. Oh how I love it when they get off on something I’ve put together!
My kitchen escapades have produced some crowd favorites, one of which is my pineapple cheesecake. Try it! But first, grab a glass fix yourself something nice because… You can’t cook without a cocktail!
Snack du Nuit Presents:
B. SUGA’S PINEAPPLE CHEESECAKE
1 prepared graham cracker or Nilla® pie crust
3 (8 oz.) packages cream cheese, softened
1/2 cup of granulated sugar
1 cup of crushed pineapple
1 teaspoon mixed essence or vanilla extract
1 tablespoon brown sugar (optional)
1. Preheat oven to 350ºF.
2. In a large bowl, beat cream cheese, sugar, essence/vanilla in a large bowl until well blended.
3. Add eggs, one at a time, until well blended. (Note: beat each egg separately in a small bowl before adding to the cream cheese batter.)
4. Add pineapple stir gently until well blended.
5. Add brown sugar, 1/2 tablespoon at a time, until desired sweetness.
6. Carefully spread/spoon batter into the pie crust. (Note: there may be left over batter, but not overload your pie crust.)
7. Bake for 45-50 minutes or until center is almost set.
8. Cool completely.
9. Refrigerate for 4-5 hours or overnight.
- 1 prepared graham cracker or Nilla® pie crust
- 3 (8 oz.) packages cream cheese, softened
- 2 eggs
- ½ cup of granulated sugar
- 1 cup of crushed pineapple
- 1 teaspoon mixed essence or vanilla extract
- 1 tablespoon brown sugar (optional)
- Preheat oven to 350ºF.
- In a large bowl, beat cream cheese, sugar, essence/vanilla in a large bowl
- until well blended.
- Add eggs, one at a time, until well blended. (Note: beat each egg separately in a
- small bowl before adding to the cream cheese batter.)
- Add pineapple stir gently until well blended.
- Add brown sugar, ½ tablespoon at a time, until desired sweetness.
- Carefully spread/spoon batter into the pie crust. (Note: there may be left over
- batter, but not overload your pie crust.)
- Bake for 45-50 minutes or until center is almost set.
- Cool completely.
- Refrigerate for 4-5 hours or overnight.
Tiny URL for this post: