Buzzing Happily with Pumpkin Cashew "Cheesecake"

When I think of thanksgiving, I almost immediately picture a large table, or two to three smaller tables patch worked together in a long train, covered with mismatched table clothes and each place set with the proper assortment of plates, cutlery, glasses and crackers for a full meal together. Some, of course, match, like at the parents table where the nice plates and wine glasses reserved only for special occasions are used, but down at the other end, where the kids are usually placed together, it's a colourful array of orange and red dishes, bright napkins folded neatly, and the bright golds and shiny yellows of the crackers. I love the setting of a thanksgiving table, with all the colours and decorations that often resemble an autumn pathway, lined with fallen maple leaves held down by smoothed stones and little tea lights that flicker and eventually fade as the evening progresses.  

There is always family and friends, buzzing happily around the table, while some help to serve the heaping dishes of vegetables and aromatic tray of turkey, balancing the cranberry sauce between two plates in either hand. Some sit across from one another and chat freely, with sounds of laughter filling the whole room, and eventually catching on as everyone sits down together, and the food is served in heaping spoonfuls onto plates. I always send my spoon back to the mashed yams, my favourite, and a few extra Brussels sprouts. 

Read more »

Giving a Raw Recipe a Try

Time really has flown. It seems that it was only yesterday that I arrived home, a little weary from travelling, but excited to be back and to spend a little time island living. It seems already that the end of August is close, most of my friends have had their last day of summer jobs, and it's only two weeks to go until the big day. Moving day.

Yesterday was both the garage sale and our going away party, which was organised by some very close friends of ours, so from the moment I stepped outside with a bowl of gluten free granola and berries for breakfast still in my pyjamas, there was sorting and selling to be done, and later lots more boxing of leftover items and finding the next step for them. 

Among the mountain of things that have piled up over the years, we sold a few knick knacks to some curious onlookers, but mostly enjoyed cups of tea here and there as we sat in the sunny spots at the bottom of our stairs or chatted with people perusing the clothes racks or boxes of toys. 

There's something about seeing all our old things going, some which we thought absolutely essential, or that once held meaning for us, that gives me the feeling that yes, there is a part of my life that is really is over. Suddenly, it feels as if I have finally passed over a line in the sand, and crossed a point where I can finally say that there is a past, and there is also a now, and there is no point in trying to blend the two, or always thinking back to what could have, or may have, been done. There are years during high school, and before, although I may have been too young and not yet influenced or changed by my environment and surrounding people, that I can close as if parts of an album, only events that are recalled upon as if passing through the pages of photos. Those years, with their many enlightening, tough, exciting, or silly moments, may have helped build the person I am today, but they do not define me.

As I put baby clothes and trinkets into cardboard boxes, closing them and labelling them before adding to the pile to keep, and sort through albums, old clothes and books to go, I felt a sense of cleansing, and with each box of toys from my childhood packed into the back room, or pile of painfully awkward old shoes sent to the garage sale pile, I felt as if that small part of my life, with any negative influence it may have, is flushed, and I keep only what I need, and only what I want. 

This recipe, made from only natural ingredients for a completely raw, gluten free and vegan, "cheesecake", is exactly the kind of food fit for a cleanse, even if we are cleansing the clutter from living in this house, growing up, and spending many years here, rather than the typical cleanse. It was inspired by a delicious dessert my sister and I shared the last night I spent in Montréal, from a little vegan restaurant off of Rue Sherbrooke. Past the rows of jars filled with dried fruits, nuts, raw granola and dehydrated crackers for sale, dining tables were set up beside white brick walls and stained glass windows made from car headlights. It was the menu that we oohed and aahed at, with its delicious descriptions of new meals, a raw lasagna, gluten free and raw crepes or pad Thai, and after we were served and had eaten, couldn't resist the temptation of dessert.

Blown away by the flavour of the raw plates, both from dinner and dessert, I've given raw baking a try at home, and am again thrilled to find that the ease of blending a few ingredients together, such as cashews and dates, with other secret ingredients to give new flavours, can produce such delicious cookies, brownies, or even this "cheesecake."

Raw Blueberry Uncheesecake

{print me here}

Almost unbelievable that this dessert isn't made with any cream or cheese, and is in fact is completely raw! It still has a delicious creamy texture, and the rich taste of blueberries is a perfect complement to cashews. I guarantee you won't be feeling guilty after this indulgent dessert, as it is made from all natural, and healthy ingredients.

Smooth and sweet, its the perfect combination for a dessert to impress, or to enjoy after dinner.

{makes 4 individual uncheesecakes}

{Ingredients:}

Crust:

1/2 cup almonds

2 dates

1/4 cup shredded coconut

Filling:

3/4 cup raw cashews

1/2 cup fresh or frozen blueberries

1 teaspoon vanilla

2 tablespoons raw coconut agave

1/4 cup almond milk 

Topping:

thawed blueberries

{Directions:}

For the crust. In a blender or food processor, combine almonds, dates, and coconut, and blend until finely ground and the mixture starts to have a smooth consistency. Among four ramekins, spoon in the crust mixture and press down evenly along the bottom.

For the filling. Rinse the blender or food processor, then add cashews, blending until finely ground or almost powdery. Combine the blueberries, a teaspoon of vanilla, raw coconut agave, and almond milk, and blend until completely smooth and there are no whole blueberries or chunks of cashew nut left.

Pour the filling into each ramekin evenly, and set them in the freezer for about an hour to set. If making these a day ahead, they can be put straight into the fridge and kept there until serving, otherwise, place in the freezer for a faster set. Place in the fridge until ready to serve.

For the topping. Remove the frozen blueberries from the freezer and allow to thaw completely before layering on top of the uncheesecakes. Heating them up will also speed up this process, and release more of the blueberry juices.

Enjoy! xx S

One Sun; Three Pots of Chocolate

May finally brought the good weather, and with it shorts, flip flops, ice creams, and well, lots of kids hanging around on the island with dripping Popsicles in one hand, sunglasses on their heads. The younger kids walk around the Cove in small groups, or ride their bikes up and down the main road for the thrill of speeding down past a whir of dog walkers, stroller-pushers, and cynical drivers turning left across their path. Some of which who raise a glance in shock at the rush of warm air across their face, and some who, so used to Bowen summers and the many people it brings out, need not look to the activity, but just know what occurs. In the midst, are learner drivers enjoying the freedom of riding around on a scooter, giving them the ability to travel across the island to the best beaches, or pick up lunch with friends at one of our favourite cafés.

For me, as my friend drove the two of us down for ice cream after we'd both had enough of laying in the sun smothered grass, I was reminded of the best part of living on an island, when you don't have to battle the ticket salesmen at the ferries, or trouble with cut-off times in order to make it back home in time. On a hot day, the island seems to slow down, and despite having upcoming tests and homework, the day drifts on, and the worries away.

On Sunday, I might have had three upcoming tests, a normal stress for me, but I was enjoying the bright sun and warmth that it brought as I lay across my sunny deck, that I just couldn't bring my mind around to the normal level of anxiety - and instead I could enjoy the entire day. 

The sun was so hot on Sunday that by the time noon rolled around, my friend had messaged me about a trip to the beach, and the thought of a quick cool-off in the ocean seemed like the best idea anyone had had that day, including mum's thoughtfulness at bringing home everyone a delicious hot chocolate before the sun became too hot to think of eating anything over ten degrees.

It must be kind of silly, as I write this describing the 27° Celsius weather as 'so hot' and describing our adventure to escape it by taking a trip to the beach, but we have had such rainy weeks - in fact all of winter it seemed to have rained - so having the doors wide open, the windows pulled back to their widest setting, and all the lights off since it is so bright during the day, has a feeling of 'finally', as if everything, the trees, the flowers, and us especially, are just sighing into a much happier and more relaxed frame of mind, and with it embracing the warmth and life that this warm weather brings. The sun also gives everyone a reason to show a little bit of crazy, to let go of winter coats and scarves that cover everything up, including our enthusiasm, and now, in shorts and tank tops, can run wildly around the sprinkler in the yard, or chase the dog and her ball in the yard.

Love of Chocolate Cheesecake

{Print me here}

Although chocolate is not typically served for dessert during the summer, the flavour too rich and luxurious after a light salad, or with a sangria (virgin for me please!), this dessert is served chilled, so steps over the line between winter and summer, and in fact, becomes the perfect spring and fall dessert! 

Everyone needs a chocolate fix every now and then, and this extraordinary dessert: creamy, delicate, and above all, full of real chocolate, will leave guests extremely satisfied even if some beg that they couldn't eat another bite. For an extra twist, serve with vanilla ice cream, or a spoonful of whipped cream, but on its own this cheesecake stands well too. 

Serves 3

Ingredients:

Cheesecake:

3/4 cups semi-sweet chocolate chips
5.5 ounces cream cheese, softened
3 tablespoons sugar
2 tablespoons butter, room temperature
1 teaspoon vanilla extract
1/2 cup heavy cream

Topping:

2 ounces dark chocolate

Directions:

Melt chocolate chips in top of a double boiler over low heat, or similarly, a bowl set over a saucepan of boiling water.  Stir until melted.  

Combine cream cheese and butter in a separate bowl and use an electric mixer until it becomes fluffy and smooth.  Add sugar and vanilla and beat well, scraping down the sides.  

Add in melted chocolate and beat to combine.

In another bowl beat the cream until stiff peaks form.  Fold into the chocolate cream cheese mixture.  

Spoon mixture into three individual ramekins, or use 2 1/2 inch cookie cutters set on a parchment lined baking sheet (using cookie cutters will allow you to remove the cheesecakes from their molds, to be served on plates. With ramekins I was forced to serve them in those dishes).  

Chill the mixture for 1 to 2 hours.

Just before serving, grate the chocolate finely, and sprinkle over top each cheesecake.

Enjoy! xx S

The Temptation of Chocolate Dessert

I am sorry. I know it's late this Sunday afternoon. And you're most likely busy, getting ready for the upcoming week, focusing on important tasks, or things that need to be done around the house. And here I am, posting a delicious Raw Chocolate Hazelnut Cake recipe to steal away your attention. So, I will warn you now, if you've got more pressing things, people tugging at your sleeve to get jobs done, and if I were you, save yourself from the temptation and stop reading right now. I know, I should be pleading you to read on, but I promise that you'll want to drop everything and start cooking when you see this recipe. So stop reading now, I mean it. Don't be swamped by the temptation and the promise of delicious, creamy, chocolatey, dessert. And before I tell you how amazing this is. And how it's gluten free. And that it can be made to be raw as well. And how little active cooking time it needs. Did I mention the flavour?

Okay, sorry. You've got things to do.

Chocolate is more than a craving for me, it's a lifestyle choice. And that's why I'm always sure to incorporate chocolate into my life - I even have a board on Pinterest dedicated to chocolate, you can bet it's one of the largest - and I make sure the craving doesn't go un-indulged with gluten free Chocolate Chip Cookies, Chocolate Clusters, and Brownie Bliss Bars.

It also doesn't help that Valentines Day gave us another excuse to have chocolate lying around. Mum and dad exchanged identical Toblerone bars, and I received small packs of little gluten free (and organic!) chocolate. Of course, I had to share. I decided upon something a little different that our usual Chocolate Lava Cake for our Valentine's dinner, and after searching up different recipes and reading reviews, I decided upon the chocolate flavour with the creaminess similar to a cheesecake - perfect, but undoubtedly, very rich.

As I come home from our grad Semi Formal in the pouring sunshine, a little too bright for tired eyes, and making me sneeze awkwardly, I can't think of the usual Saturday and Sunday cook-off in my kitchen without a glass of chocolate almond milk to keep me going. It seems to be my pick-me-up drink, the coconut water to my own tired self.

We must have been out quite late after leaving the Aquarium and all the fish in their tanks behind us. Including Nemo and his friends, and the massive turtle that swam with the sharks. Including the grandpa shark. In toppling heels my friend and first trekked through the grass field to the bus stop before hitting Granville street in search of late night sushi, instead finding two of our friends who had just found pizza, and no sushi restaurants which we were willing to walk to. So, with no luck to satisfy our craving, we settled on hot chocolate - surprised? No.

Chocolate Hazelnut Cake
View printable version.

I served this at my family's Valentine's dinner, a sweet, rich, and creamy dessert made from all natural ingredients that was enjoyed thoroughly. I made the dessert pots quite large, so none of us were actually able to finish them, so they were stored in the fridge for a later date. I've altered the servings so that it serves 6 rather than 3, because the richness of cashews and chocolate causes this dessert to be better enjoyed in small portions.

Makes 6 individual mini cakes

Ingredients

Crust

1/2 cup hazelnut meal (Made by blending hazelnuts until finely ground)
3 bsp raw cocoa powder
1 1/2 tbsp maple syrup (or 1 tbsp agave nectar)
1 pinch sea salt

Filling

1 cups raw cashews, soaked in water for 4 - 6 hours and rinsed
3 tbsp raw hazelnut butter
1/4 cup coconut oil, melted
1/4 cup maple syrup (or 3 tbsp agave nectar)
1/4 cup raw cocoa powder
1/4 cup water
1/4 tsp salt

Chocolate Sauce

2 tbsp coconut oil, melted
1 tsp vanilla extract
2 tbsp maple syrup (or 1 1/2 tbsp agave nectar)
2 tbsp raw cocoa powder

Directions

If making (1) 9” cake, use a springform pan. For individual cakes, a muffin tin works great.
For the crust, blend all the ingredients together in a food processor until it is well combined and sticks together when pressed between fingers. Press the crust into the bottom of desired pan, about 1/4 inch thick.

Set aside while you making the filling.

In a food processor or powerful blender mix together cashews, maple syrup, water, and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to cashew mixture and blend all together, scraping down again, until mixture is uniformly combine.

*If you cant find raw hazelnut butter, you can make your own by blending raw hazelnuts in a food processor until smooth and buttery, scraping down the sides often. Chockohlawtay has a good hazelnut butter tutorial.

Spoon filling on top of the crust. Place cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for large cheesecake).

Once frozen remove cheesecake from the pan. If using silicone mold, they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake. Using knife as a lever, push down from the bottom. The cheesecakes should pop out.

Place cake in the refrigerator while making the chocolate sauce.

Mix ingredients together with fork. Scoop a little onto cold cheesecake. Place back in fridge and let sauce harden.

Top with chopped hazelnuts. Serve cold.

Enjoy! xx S

Maybe to Share

I walked into the store yesterday after forgetting the vital ingredients of a pumpkin cheesecake, and was bombarded by a flurry of movement. Last minute shoppers, like myself, were hastily grabbing items off the shelves as if it were the last one left on the island. Chances are, that will probably happen by Sunday this weekend. Thanksgiving always embarks with busier ferry rides, great weather, and dwindling shelf stocks.

A group of friends and I are having our own Thanksgiving tonight, divvying up the plates to bring, and then meeting in the afternoon to cook the turkey. It's our first attempt at cooking a turkey, without the assurance of adults monitoring the progress and carefully taking the inside temperature to check against the time. One will be bringing his homemade cranberry sauce, another their stuffing, and a series of desserts will also make their way onto the table. As always, they're the favourite.

The problem is? A lot will be made with wheat; the pies will be made with a wheat flour pastry, the stuffing from bread.

Luckily, as I came home yesterday, chilled by the winds outside and loving the idea of a hot oven baking delicious sweets, I set to baking a gluten free cheesecake. Maybe to share.

The cheesecake is egg free this time, as one of my friends that will be there tonight has a severe egg allergy, an obstacle to eating many desserts people bake. Surprisingly, this didn't change the consistency of the cheesecake too much, only increasing the time required in the oven. The berries of summer, bright in colours and flavours, used in my last cheesecake recipe were replaced with fall ingredients: the flavours associated with autumn, warm and comforting, and (thankfully) the bridge from summer into the cold, icy winters.

I'm thankful for the time Thanksgiving occurs, as its a perfect interlude of busy schedules, and a time to relax, reflect and rejuvenate. The weekend is for a little personal R&R, with the added bonus of really good food to aid the replenishing of motivation. The extended weekend, if only for a day, changes Sunday's atmosphere by reducing the ominous presence of Monday ahead - threatening to bring us back to that busy schedule once again. Sunday becomes another Saturday, another day to enjoy the time walking trails with the dog, or playing in the yard with family and friends.

I awoke relaxed for the first time in ages this morning, noted by mum as I sat, reflected, and didn't jump in anticipation for the dishes to be cleared from the morning's coffee, and start on the next job of the day. Instead, by contemplating my state, definitely peaceful, I was able to enjoy the fact that the sun shined brightly, without any evidence of the usual mosaic of clouds in the sky, and I could spend a few enjoyable hours basking in the vitamin D... A remedial nutrient to health, increasingly apparent as the days shorten, and the majority of daylight is spent inside, or wrapped up in layers of clothing, further banishing the sun from the sight of our skin.

Mum exclaimed that I was "pensive, perhaps relaxed."

And that "something was different today."

I think its the open air and clear sky above this weekend, uplifting everyone's mood atleast, and also opening by mind into the realisation that the little stresses swaying me so much during the week cannot have any positive outcome, nor do they help me in finishing projects, or enjoying each day. Things to do are only blown out of proportion, making them see like the end of the world, unthinkably large and unmeasurable. Potentially, this weekend has the power to unleash my inner calm, previously barricaded and locked away, the key thrown to the stresses in my mind. Like the leaves of fall, blown from the tree to a new location, but in time they renew into new plants, new life.

The beauty of fall intrigues me.

The warmth and comfort of Thanksgiving dinners, with leftovers packaged and stored in the fridge for the upcoming week to come, sustains my excitement for change.

Flavours, spices that uplift the senses, unify the meals we cook this season.

The scarf, still hanging on the rack until the wind blows colder, will tie together every moment, as it reappears in photos taken.

Pumpkins resemble the unity and family we cherish during this holiday. A symbol seen throughout autumn.

Mixing the crust... and maybe stealing a spoonful!

Gluten-Free Pumpkin Cheesecake (Egg-free too!)
Print recipe.

A rich and creamy denouement to any fall dinner, especially Thanksgiving, as the rich spices invigorate digestion through the senses. The nutty base is a perfect alternative to using gluten-free biscuits for the crust, adding more flavour to the entire dessert. You can alter the amount of spices to create the perfect pair to your flavour of cheesecake.

Makes one 9-inch cheesecake.

Ingredients

Crust:

1/4 c butter, melted
1/3 c almond meal (blanched)
2/3 c ground whole almonds
1 tsp vanilla extract
1 tsp ground ginger
1/3 c brown sugar
1/4 c white rice flour
2 tbsp arrowroot powder

Filling:

250 g cream cheese (light)
250 mL creme fraiche

1/2 c plain Greek yogourt
2 c canned pumpkin
1 1/2 c white sugar
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
2 tsp cinnamon

Directions

Preheat the oven to 350°F and line a 9-inch removable bottom pan with parchment paper. Trace the bottom to create a circle of parchment to layer the base, and line the sides.

In a small bowl combine the filling ingredients, making sure ingredients are equally dispersed throughout the mixture.

Press the mixture onto the base of the pan, evenly spreading it out across.

Place the pan in the oven, and bake for 30 minutes.

Remove from oven and allow to cool for 5-10 minutes.

In another, larger bowl, add the cream cheese and creme fraiche together. Beat on medium speed to blend and soften.

Add in the yogourt, canned pumpkin, sugar and spices. Stir until combined, and then beat until creamy and soft.

Pour the filling over the base, levelling it across.

Bake for 1 hour.

Upon removing from the oven, allow to cool completely before transferring it to the fridge to set for a minimum of 3 hours, preferably overnight.

Delicious with a topping of fresh whip cream.

Sitting Here

With the first rays of fall streaming in through the trees and reflecting on the strongest leaves still clinging to the branches of the alder trees, I reminisce to my holiday in England when, uncharacteristically, the weather was hot, and even the female statue in my aunt's garden was sweating in the heat.

Pigeons huddled on the low branches of trees, or hid in the clutches of fruit bushes to escape the heat, their presence only known by their constant cooing to each other, and once night fell, their rustled feathers could also be heard as they made their way across the grass in search of food or one another.

Now, bundled in a sweater and my feet cozied into slippers, I rush to each spot of sun that makes its way into the house, where its still warm.

In England, it felt like the south of France for those few days under the sweltering heat when we ate dinner outside under the trellis of vine leaves, and the adults drank southern wines. The table sat all nine of us, and my aunt cooked elaborate meals, which always included gluten-free foods for my grandad who lives nearby, just a short walk to pop by.

My aunt spent those afternoons painting in her conservatory, which was elaborately decorated and dotted with paint brushes and pots, and cooking in the sweltering kitchen. After a few days of the sun's persistent heat, she was forced to put up curtains to block the sun, and to keep the room cooler as heat from the oven always filled the room as well. Returning from exploring the nearby towns, one being the seaside at Lulworth Cove, where the beach was an endless expanse of families and children playing in the sun, aromas of home cooking would be filling the house as dinner cooked.

A large bowl of freshly picked berries sat on the table, covered to keep out the pesky flies who envied our delicacies that evening.

My aunt informed me that my dad had told her about a cheesecake I baked a few weeks before flying to England, made using a simple recipe, but with a wild berry coulis to serve, and with berries inside.

Since I had baked another pie for her when she came to visit us that spring, it was time for her to reciprocate.

The Dessert Competition had begun.

However, all competitiveness aside, her cheesecake was delicious, probably even the best. And since it was gluten-free, I decided to tweak my own recipe.

That evening, with the trill of pigeons to each other across the yard, and all of us laughing and enjoying each others company, I felt a sense of ease and familiarity of being around everyone so close to me. I loved being around family that holiday, and enjoyed every moment, bathing in the relaxed lifestyle of summer as I laid in the sun soaking up the heat.

I spent most of my time in my aunt's garden those few days as well, the grass, cut short by my uncle the day previous, rolled down in a slight hill ending at the rows of bushes enclosing the delicate flower beds and towering apple tree. Roses dotted the garden, adding delicate color, and creating the perfect English garden image I remember so clearly. On a beach towel draped across a lawn chair, I balanced a cold drink on the arm rest and a book in my right hand.

I tried doing this a few days ago here, however a steaming mug of tea replaced  my cold drink, and the towel was a blanket. With the falling sun across the sky, I was forced to move my chair after each page I read to avoid cooling off in the growing shade. The sun would dance behind the trees, or disappear behind a mass of cloud, formed from the evaporation of last night's rainfall.

Similar to England, I couldn't stay out long, but for a different reason. In England, the heat became too much and my mouth parched after I'd finished my iced drink, and the shade beckoned me in its oasis cool. Here, inside beckons to me in its comforting warmth and steaming kettle, a preferable alternative to the chill outside.

The Best Gluten-Free Berry Cheesecake
Printable version.

This cheesecake is best for the summer season, when berries can be picked and be used fresh, however, frozen berries can also be used. If you don't have any gluten-free shortbread cookies to make this crust, try my gluten-free cheesecake crust from almond meal, but without the ginger for this summer cheesecake. 

Makes one 9 inch cheesecake. (Serves 8-10)

Ingredients

1 c crushed gluten-free shortbread cookies
1/4 c brown sugar
2 tbsp melted butter

2 packets (250g each) of cream cheese
200 mL sour cream
3/4 c granulated sugar
1 tsp vanilla extract
2 eggs, beaten

1 1/2 - 2 c fresh or frozen berries (I like raspberries)

Directions

Preheat the oven to 325°F and line a 9 inch spring form pan with parchment paper.

Mix the gluten-free shortbread crumbs with brown sugar, and add the melted butter until combined. Press mixture into the pan and bake for approximately 15 minutes. Let cool.

Meanwhile, beat the cream cheese until fluffy and smooth. Add the sour cream, sugar and vanilla, whirling until well mixed. With the motor running, slowly add the beaten eggs.

Pour the mixture over the crust, making sure it covers evenly.

Press approximately 1 c of whole berries into the uncooked cheesecake, allowing them to sink into the mixture.

Place the cheesecake in a heat proof baking dish with sides, and fill the dish with hot water about one to two inches up the side of the pan.

Lower the oven temperature to 300°F and bake in the centre of the oven for 35 to 40 minutes. Remove the cheesecake from the oven, and run a hot knife around the edges before placing it in the fridge to cool completely, at least 3 hours, but preferably overnight.

To make the coulis, blend the remaining berries, saving some for serving, until pureed and add sugar to taste if need. Cover, and keep in the fridge.

Pour coulis over each slice of cheesecake, and top with whole berries.

It's really important to be very delicate with the cheesecake, as rushing the process can lead to the cheesecake cracking or not cooking properly. To prevent crumbling when serving, use a hot, clean knife to cut each piece, running the knife under hot water between each cut.