Rebecca Hester may be fairly new to the Golden Triangle, but she’s an experienced hand at coming up with simple solutions when dessert is called for. The 29-year-old moved from Corinth to Caledonia near the beginning of the year and is still exploring this corner of Northeast Mississippi. She likes what she sees.
“It’s really nice, very friendly,” said Hester, a former preschool teacher who hails originally from the Blue Springs area. “Columbus still gives you a small-town feel.”
While the Education Vista worker at the Columbus Arts Council gives the nod to her sister, Patricia, as the more prolific cook in the family, Rebecca is always ready with a recipe to contribute to big family gatherings or occasions that call for something sweet.
“I like making desserts most because they’re more fun to eat while you’re cooking them,” she laughed. A no-bake peanut butter cheesecake is one of her go-to recipes. Sweet and nutty, it’s simple and quick to put together. The most time involved is in the chilling. And it’s something even her 7-year-old daughter, Ella Cate, can help a bit with. The Caledonia Elementary School second-grader likes being in the kitchen with the adults.
“A lot of the recipes I make could be used for those ‘Whoops, I forget I had to make something’ moments,” said Hester, who holds a bachelor’s degree in elementary education.
For this peanuty cheesecake, she prefers Peter Pan brand peanut butter. “It’s creamier,” she said. Total prep for the dessert is about 30 minutes, she added (outside the chilling time). It may be her choice when the holidays roll around, when the cooks in what she described as her huge family all sign up for what they will bring to the communal table. Or maybe she’ll prepare the quick-fix chocolate eclairs she shares a recipe for today.
“Cooking is fun, relaxing,” said Hester — and low-stress recipes leave more time for relaxing.
PEANUT BUTTER NO BAKE CHEESECAKE
8 ounces cream cheese, softened
1/3 cup sour cream
3/4 cup smooth peanut butter, at room temperature
1 cup plus 3 tablespoons confectioners’ sugar
1/3 cup roughly chopped roasted peanuts
One 9-inch prepared graham cracker crust
1 cup heavy cream
1/4 cup unsweetened cocoa powder
Peanut butter chips, for garnish
Chocolate sprinkles, for garnish
n When ready to assemble, whisk the heavy cream and cocoa powder mixture until medium peaks form. Place the cocoa whipped cream in to a resealable plastic bag and squeeze the icing toward one corner of the bag. Snip a small opening at the corner with the icing. Pipe the frosting in any pattern of your liking around the edge of the pie. Sprinkle the peanut butter chips and chocolate sprinkles on top of the whipped cream. If there is any leftover frosting, serve it in a bowl on the side.
(Source: Food Network, via Rebecca Hester)
CHOCOLATE ÉCLAIRS
1 package chocolate instant pudding
2 cups milk
8 ounces Cool Whip
Graham crackers
(Courtesy Rebecca Hester)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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