Last Saturday, I assisted in my very first cooking class! My friend was teaching her first class, and wanted me there for moral support and to help field questions, do prep, talk to the rather large crowd and plate our food in a pretty presentation.
The class subject was tofu and seitan, and we demoed four recipes. It was very fun, it was very exciting, it was very delicious and I was asked to teach some of my own (eek!). Also? I think I said yes.
The thought both scares and thrills me.
I have taught many a skincare class and technique, never a food or cooking class. Now that I've been behind the counter (they have the overhead tilty mirror and everything!), I do believe I am hooked.
I have spent much time this week thinking of recipes I could demo. The focus of the series is vegan and raw, so I suppose I could come up with a few ideas.
My salted caramel cheesecake would be a good recipe to teach - at first mention of the name, it sounds fantastically amazing, yes? and I promise you it is. It is also sugar free, dairy, egg and gluten free, and raw. One of those stealth desserts that impress.
I would make one ahead of time to have on hand, you know, like television. Then I could prep each of the steps and assemble the layers. We must make enough food for all class students to sample (30-40 people on average!), so there's the reason for the make ahead cake - and I could just take the class cake home.
I'm kinda totally excited about the possibility of teaching my own classes...
salted caramel cheesecake
dairy, egg, oil, soy, gluten and sugar free, vegan, raw
makes one 9 inch cheesecake
raw pecan crust
1 cup pecans
1 ½ cups Medjool dates
Line a 9 inch spring-form pan with parchment. In food processor, pulse hazelnuts to a fine crumb. Add dates, process until combined completely. Press into spring-form pan.
salted caramel cream sauce
¾ cup water*
1 ½ cups Medjool dates, soaked
raw sea salt, to taste (Moroccan Atlantic raw coarse sea salt)
cheesecake layer
2 cups cashews, soaked several hours
juice of two lemons
½ cup salted caramel cream sauce (see recipe above)
½ cup Irish moss paste (see instructions here)
Process cashews in food processor, add lemon juice and blend until creamy. Add caramel sauce and Irish moss, blending until incorporated and mixture is smooth. Spread in an even layer over crust. Pour / spoon salted caramel cream over cheesecake layer, smooth in an even layer. Place in refrigerator to set.
My salted caramel cheesecake recipe was featured on Tasty Yummies Thanksgiving Series.
Lora @cakeduchess says
You tempted me on facebook w/all those dessert photos the other night. This cheesecake sounds incredible! I think you'll rock the class and wish I could be a student of yours:)
Kristina Sloggett says
I wish you could too, Lora - we would have such fun!
Liz (Little Bitty Bakes) says
Ah, that is so neat! I can tell -- you know, from your blog -- that you've got the perfect personality to teach cooking classes! If I lived in Portland, I'd totally attend. 🙂
Kristina Sloggett says
I really felt comfortable up there, I really think I could totally dig this kind of thing. I'd love to have you in my class, Liz!
Ricki says
Gorgeous, gorgeous! And you will ROCK that cooking class-just take a look around this blog!! 😀
Kristina Sloggett says
awww, thank you Ricki! you just made my day XO
Allie says
Yet again, I wonder why we have to live so far apart--I would love to sign up for a cooking class series with you! Especially one that's all vegan and raw. And involves cheesecake. That I get to eat.
Kristina Sloggett says
I know, I know!! think of the fun we'd have. perhaps one day I can travel and teach classes... 😉
Jean Layton says
Teaching is so much fun, you will be a natural.
This is an amazing cake, can't wait to try it out.
Kristina Sloggett says
thank you, Jean - that means a lot coming from you! I hope you enjoy the cake - let me know what you think of the Irish moss!
Averie @ Averie Cooks says
Bravo to you for assisting in the class - the only time I've done something similar was years ago for part of a yoga certification I was doing, I volunteered to teach a group of yogis how to make easy, raw, vegan food...and I gave a demo to about 25 people for about an hour or 90 mins and it was SO nerve-racking! Glad you survived:)
And this cheesecake looks divine - with all these layers and flavors going on!
Kristina Sloggett says
yep, I survived - I THRIVED. we had so much fun, and I really felt okay up there... I am looking forward to where this takes me!
Heather @ Better With Veggies says
This looks freakin awesome!! I haven't attempted a vegan cheesecake yet and I love that this is even raw. And you will make the best cooking class teacher, I wish I was closer and could join! 🙂
Kristina Sloggett says
aww, thank you! I know, I wish ALL of my friends could be there, SO FUN! maybe one day... you should try a cheesecake, they really are easy and oooh so good!
Laura @ Sprint 2 the Table says
That's so cool you get to teach! I bet you'll be amazing... just like this cake. Though I'd top it with chocolate (due to my addiciton). 🙂
Kristina Sloggett says
yep - I thought of that but the raspberry sauce was easier at the time (and prettier for a photo?) 😉
Alyssa (Everyday Maven) says
That sounds like a lot of fun - congrats! What a great dessert - hmmmm, salted caramel anything is hard to pass on.
Kristina Sloggett says
thank you, I am pretty excited about it... salted caramel has become one of my favorites lately - I just cannot stop!
Kate@Diethood says
This looks FANTABULOUS!!
Kristina Sloggett says
thanks Kate! XO