Tag Archives: dessert

Pumpkin Cheesecake Bundt Cake with Maple Icing and Candied Pecans

This bundt cake had a lot of steps to it, but it was worth it! I had some pumpkin left over from a pumpkin cheesecake that I made for Thanksgiving. Unfortunately, that cheesecake ended up being a bit of a wash because it was underbaked. It would have ended up on the blog as a recipe, but it needs a little more work. I don’t think my family will mind. That just means they get to eat more cheesecake!

In a hurry? Jump down to the recipe here!

The pumpkin cheesecake looked so pretty but the crust was soggy and the middle was more like pudding since it was underbaked. I think it was not just underbaked but had too much moisture in it as well. At least, I learned how to make stabilized whipped cream!

I did decide to go with a cheesecake filling for the pumpkin bundt cake. And this time I made sure it was baked all the way through!

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Chocolate Chip Almost-Mandelbrot

Yesterday, Corran finished school early and asked me if he could bake something. I guess he knew that most of our sweets from Thanksgiving were gone, and he wanted to replace them! I told him to go ahead and look through my cookbooks and find something. Cookbooks will always be useful I think!

While I went to take care of the baby, Corran went to work in the kitchen. He picked Chocolate Chip Mandelbrot from Dorie’s Cookies.

Dorie’s Cookies is a chunky book that is like a wishlist of cookies. It’s full of good things. It is interesting that I’ve actually not made many cookies from here, though I do have a few recipes marked that I want to bake. So far, Corran has made more cookies from this book than I have!

If you would rather see a recipe online, this recipe at TheKitchn is close to what Corran made.

Since Corran was the one who baked these and he is a competent writer, I will let him finish the post off for me.

-Lynn

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You’re stuck with me for the rest of this post – Corran

The difference between these and normal mandelbrot is that these don’t use almond flour. They were pretty easy to make, although I did use a cup of expensive olive oil instead of canola oil like I was supposed to. It was entirely my fault though, as our jug was gone and I didn’t know where to find more. Near the end of their cooking time some of their bottoms looked burnt, but they still tasted alright.

On the right side you can see the almost burnt ones.

Overall it was a fairly easy recipe and the cookies it makes are pretty good. I want to make it again, this time with orange instead of chocolate chips and I’ll dip the ends in chocolate.

If you’re thinking these look a lot like biscotti, you’d be right. The difference is in their texture; biscotti is more snappy, while these have a cake-like texture.

Creamy Cheesecake with Blueberry Jam Topping

When Josh made his blueberry jam, he asked me if I could make a cheesecake to go with it. I don’t remember the last time I made a cheesecake, but fortunately, I have a favorite recipe.


Creamy Cheesecake with Blueberry Jam Topping


This cheesecake tastes best after sitting in the fridge overnight. Make sure to plan ahead if possible!

Ingredients


Crust:

  • 9 sheets graham crackers
  • 1 Tablespoon sugar
  • ½ cup butter, melted

Cheesecake Filling:

  • 3 packages cream cheese (8 oz. each), softened
  • ¾ cup sugar
  • 3 teaspoons cornstarch
  • 3 eggs
  • ¼ cup heavy cream
  • 2¼ teaspoons vanilla
  • ½ teaspoon lemon extract

Topping:
½ cup to 1 cup blueberry jam, homemade or storebought


Directions

Preheat oven to 375 degrees F.

Line the bottom of an 8-inch springform pan with a circle of parchment paper.

Pulse the graham crackers in a food chopper or food processor until they are fine crumbs. In a bowl, combine the graham cracker crumbs, tablespoon of sugar, and the melted butter. Press the crumb mixture onto the bottom and 1 inch up the sides of the 8 inch springform pan.

Refrigerate the crust for 15 minutes.

In a large mixing bowl, beat the cream cheese until smooth. Combine the sugar and cornstarch in a small bowl, then add the sugar mixture to the cream cheese. Beat the sugar mixture into the cream cheese. Add the eggs and beat on low speed just until combined. Add the cream, vanilla, and lemon extract and beat again until just combined. Pour into the refrigerated crust.

Place an 8 in by 10 in baking pan with high sides in the oven on a rack below where the cheesecake will bake. Boil a liter of water in either an electric kettle or in the microwave. Carefully pour the hot water into the baking pan in the oven. This will be your “water bath.”

Place the cheesecake in the oven directly on the rack above the water bath and bake for 40-50 minutes, until the cheesecake is set at least 2 inches from the edges. Take the cheesecake out of the oven and cool on a wire rack for 10 minutes. After 10 minutes, carefully run a knife around the edge of the pan to loosen, then cool for 1 hour more. Your cheesecake top may crack but the blueberry jam topping will cover. Refrigerate the cheesecake overnight.

Remove the sides of the pan and transfer the cheesecake to a serving plate. Top cheesecake with blueberry jam and serve slices with whipped cream.

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Apple Galette and Chocolate Pomegranate Muffins

I’ve always wanted to make a galette and today, I finally did it! It was pretty easy and I will for sure do it again. It’s a bonus to me that I don’t need to use a pie tin to make it. I wasn’t too happy with my galette crust so I will need to work on that.

When my oldest son saw that I was baking something, he wanted to bake too. So he picked out chocolate muffins to make for breakfast tomorrow.

I am a big fan of Dorie Greenspan’s cookbooks, so I used the galette dough recipe and a modified galette filling recipe from her Baking Chez Moi cookbook. My son used a recipe for chocolate chocolate-chunk muffins from her Baking: From My Home to Yours cookbook.

Here is the galette dough recipe that I used:

Blueberry Galette

And then the filling is from her Apple Pielettes recipe, which can’t be found online. I would really suggest buying her cookbooks if you can! Her instructions are very simple, easy to follow, and detailed (for which I am very thankful!)

I think any apple pie filling would work well though. Just make sure you’re only using three apples in the filling because you don’t want to over-fill your galette.

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I chilled my galette dough on parchment paper on a baking pan in the fridge for two hours before I filled it. I used two granny smith apples and one golden delicious apple in the filling. I kept the filling in the fridge also for two hours. I just mixed a splash of lemon juice in with the apples so they wouldn’t turn too brown.

Before putting the filling on the dough, I crumbled up one sheet of graham crackers and sprinkled the crumbs over the dough. Dorie said to use butter cookies but sadly, I had none of those on hand. I think the cookie crumbs help the crust not to become soggy from the liquid in the filling during baking. Or maybe they just provide some extra texture. My kids didn’t even notice the graham cracker crumbs though.

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I sprinkled bits of 1 Tablespoon of butter over the top of the galette once I folded up the sides. After a quick brush of water over the dough and a sprinkling of sugar, it went into the oven at 400 degrees F for 45 minutes.

We were eating dinner while this was baking so I wasn’t paying as much attention as I should have. I think it might have been in there a little bit too long.  It probably could have come out at around 43 minutes. Yes, 2 minutes makes a big difference! Let’s just say it is “well-baked!” It was the perfect size for my family of 8 though and there are only 2 pieces left. My two youngest aren’t fond of apple pie.

After baking, I spooned some melted orange marmalade over the fruit to give it some shine. Yes, I did that just so it would look pretty.

Josh says it tastes like McDonald’s apple pies. I’m not sure if that’s a compliment… But I’ll take it!

___________________

Corran, my oldest son, wanted to make something for breakfast that would go with the pomegranate jelly we just canned on Saturday. He saw these chocolate chocolate-chunk muffins. Then, I remembered that I had three pomegranate chocolate bars in the pantry that I had been saving to use in chocolate chip cookies. I donated them to his cause and let him chop them up to use as the melted chocolate and the chocolate chunks in the muffins. I’m really proud of him for wanting to learn to bake. He is also interested in learning to cook something more complicated than grilled cheese or quesadillas.

I think the kids were more excited about the chocolate muffins than the apple galette. They kept asking if they could eat them now. My daughter’s exclamation, “But breakfast is sooooo far away!”

Hopefully, when it comes time for breakfast tomorrow, they will be happy they waited patiently for these chocolate muffins!

-Lynn

 

Sugar Free Root Beer Ice

For July 4th I made Root Beer Ice and Vanilla Ice Cream for the family gathering.  My mom can’t eat sugar, so I wanted to make a sugar free root beer ice to go with the sugar free vanilla ice cream I made for her.  The root beer natural extract that I bought from The Spice House doesn’t contain added sugar which allowed me to make the sugar free version of the root beer ice.

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I used a Stevia blend in place of sugar in the recipe.

stevia

Bring your choice of sugar substitute, water and lemon juice to a boil.  Stir constantly while the sugar substitute dissolves into the water.  Remove the pot from the heat and add in the root beer extract.

The natural extract I have doesn’t have any coloring in it. My attempt at making regular root beer ice with the natural flavor tasted really good, however, I made a mistake when adding food coloring to turn it brown.  I ended up with pink root beer ice.  The color wasn’t horrible, but it did look odd.  Since the sugar free version was the second attempt, I think I got the coloring better.  Just add about equal amounts of red, blue and yellow food color until you get the brown that you desire.

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Then allow the root beer mixture to chill in the refrigerator for at least two hours.  Once chilled, mix in an ice cream maker according to the manufacture instructions.

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I slightly over mixed my since it was a really small batch ( I had halved the recipe).  That caused it to look a bit icy when I scooped it out.  The flavor though, was really good especially for a sugar free recipe.

Sugar Free Root Beer Ice

Ingredients

  • 1 cup sugar substitute
  • 4 cups water
  • 1 teaspoon lemon juice
  • 1 tablespoon natural root beer extract
  • Red, Blue, and Yellow food coloring

Directions

Mix sugar, water and lemon juice in medium saucepan. Bring to boil. Reduce heat to low; simmer 10 minutes. Stir in root beer concentrate.

Add equal amounts red, blue and yellow food coloring to make as brown as desired

Refrigerate 2 hours or until chilled.

 

Pour into an ice cream maker. Freeze according to manufacturer’s directions.

-Joshua

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