Category Archives: Dessert

Cheesecake… Gluten Free & Amazing!

One of our friends has to eat a gluten free diet. I find this to be a fun challenge πŸ˜‰

So when we were invited over for Easter ~ I decided to make a gluten free cheesecake!!

I started with Tyler Florence’s reciepe on food network and then used a g-free crust. It was amazing. Very creamy, slightly dense (not super fluffy)… just rich and yummy. The pecans made the whole dish that much more decadent. I would highly recommend this cheesecake if you’re needing to eat g-free or not!

Crust:

  • 3 c. pecans, finely chopped (I used a food processor)
  • 1 stick butter, melted
  • 1/2-1 c. of brown sugar (I used about 1/2 c. )

Mix crust ingredients together. I used a full stick of butter. Next time I think I’d use more like 3/4 stick. It was a bit “too” much (as in, it sort of leaked out butter at the end). Don’t get me wrong, it tasted amazing. I just don’t think all that butter was necessary.

Pre heat oven to 350. Push crust into a spring form pan in the bottom and slightly up the sides. Bake for 15 min. Remove from oven and cool for 5 min. Then press the mixture down more into the pan and up the sides as much as you can. Let cool completely.

Filling:

  • 1 pound cream cheese, 2 (8-ounce) blocks, softened to room temp
  • 3 eggs
  • 1 cup sugar
  • 1 pint sour cream
  • 1 lemon, zested
  • 1 dash vanilla extract
In a kitchen aid (or using a hand mixer), beat the cream cheese on low speed for 1 minute. Then add in your eggs, one at a time. Next add sugar and beat and add’l 1-2 min till everything is fully combine. You don’t want to over beat this mixture b/c that’s what makes the cheesecake “fall” once you’ve removed it from the oven. Β  Be sure to scrap down the bowl continuously during this process.
Next add in the sour cream, lemon zest, and vanilla until just combined.
Pour mixture into the pre-baked crust. Wrap the pan with 3 layers of aluminum foil and place in a hot water bath (dump boiling water around the foil lined dish until it’s 1/2 way up the cheesecake).
Bake in a 9″ pan for 55 min. Then left in the oven (with it turned off and door cracked for 30 min). Cool fully on the counter and then move to the fridge (cover with plastic wrap) and chill overnight. The cheesecake was perfect.
I made this the night before our Easter gathering & thenΒ  served this with fresh strawberries that had been sitting in a Tbsp of sugar for 2 hours.
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Brown Butter & Pumpkin Bundt Cake with Cinnamon Glaze

Hello, long time no “talk” ~ sorry.

Life has gotten the best of me this last few weeks!

But I do have a yummy treat to share with you πŸ™‚

Brown butter Pumpkin Cake with Cinnamon Glaze. That should be all I need to say.

But I will say a bit more. YUM. This bundt cake is SO rich & delicious. OH, I bet it would be even better with a brown butter glaze. I can’t get ENOUGH of BB!!

Make this today.

Oh, and for the glaze, I used approx 3/4 stick of butter & maybe 3 c. powdered sugar with a few Tbsp of milk & 2-3 tsp of cinnamon. SO good!!

 

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What we’ve been eating…

So yeah… I’m not so good on the whole “food thing” this week.

It’s been an off week from grocery store shopping to event hosting to crazy work scheduling.

Last Friday Night (oh, did anyone else just hear Katy Peri in your head…sad and embarrassing, I know.) We had a potluck/performance hour and I made the Greek Dip Platter.

Then on Saturday I hosted a baby shower. I made mini quiche…I based them on these two recipes. But the KEY to the yummy quiche was clearly adding saltines. It saved me from having to make a crust and allowed the quiche to feel more solid/set. Definitely doing that again! My ingredients included skim milk, heavy cream,eggs, saltines, sharp cheddar, romano, green onions, bacon, and green pepper.

I also made these french toast & bacon muffins. I got the idea from Iowa Girl Eats (original recipe). Here’s the thing… I tried these in mini muffin form first. I subbed out 1 tsp of maple extract for the vanilla in the batter. I also left out the bacon and followed the original recipe. EPIC FAIL. EPIC. Can not tell you how much these did not work. Don’t get me wrong, they tasted AMAZING. but the would NOT come out of the PAN!! So I tried again. This time in full muffin form WITH paper liners. Success! They were amazing. They had an angel food cake type texture. Next time, I think I’ll put only 1/2 tsp maple extract in the batter and the rest in the frosting.

 

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Monday & Tuesday we ended up eating out.

Wednesday: Small group… Italian beef sandwiches and I made this pumpkin cake with cream cheese frosting. Definitely “make-again-able” makeagainable as one of our friends put it πŸ™‚ I baked it in a 9×13 instead of a sheet cake pan for approx 40ish minutes. Be sure to chill it before serving!

Wednesday Lunch: I made these yummy “chicken in a biscuit muffins” ~ essentially you make biscuit batter and press it into a sprayed muffin tin (pushing it up around the edges). Then you fill the centers with a mixture of shredded chicken, sharp white cheddar cheese & romano cheese freshly grated, mayo & sour cream, salt, pepper, & cayenne. If I had more time I would have added in some veggies too πŸ™‚ Then you bake it off.

Thursday & Friday… still not sure!

Yep. Lame week of food!

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This month I’m going to be better…

… I swear. I am going to post more than one time πŸ™‚

The month of January just flew by. Some days I’d think about things I wanted to post and then I just never found the time.

So here’s another post for February.

Last month was a month of many yummy desserts.

Here are two that I highly HIGHLY recommend. And by highly recommend I mean, DO NOT MAKE THESE UNLESS YOU ARE HAVING A CROWD OF PEOPLE OVER TO CONSUME THEM WITH YOU. I’m not kidding guys. I literally inhaled the leftovers of both of these lovely desserts in no time flat. I even tried the “Oh I’ll throw them in the freezer and pull them out some other time” method. Well, that didn’t work.

First, fudgy mint chocolate brownies. Rich, decadent, chocolatey. These are not for the faint of heart. You must love mint to love these bars πŸ™‚

Second, salted caramel shortbread bars. Heaven. HEAVEN. These are so good. They are rich and salty and sweet and amazing. Make them. Maybe just a half batch though πŸ™‚

You can find several yummy photos of both of these desserts on the respective blogs (Annies Eats & Eat, Live, Run). Two of my favorites πŸ˜‰ Hope you like these as much as I did!

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Cookie Bar Explosion

So yeah, I renamed these. The word “explosion” just sounded so darn fun!!

Also, I added more chips to the mix… so it was definitely an explosion of flavor πŸ™‚

  • 2 sticks unsalted butter, at room temperature
  • 1Β½ cups light brown sugar
  • Β½ cup granulated sugar
  • 2 eggs
  • 2 cups flour
  • ΒΎ teaspoon baking powder
  • Β½ teaspoon baking soda
  • Β½ teaspoon salt
  • 2 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • 1/4 cup dark chocolate chips
  • 3/4 cup butterscotch chips
  • 1 cupΒ  chopped pecans (OH these would be good roasted before..)
  • 1 cup sweetened shredded coconut

Cream butter & sugar. Add eggs one at a time followed by the vanilla. Then incorporate flour, baking powder, soda, and salt. Stir in remaining ingredients. Pour into a greased 9×13 pan & bake at 325 for 40-45 minutes.

These got rave reviews πŸ™‚

The original recipe can be found here.

 

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Snack Mix (aka, salty/sweet crack)

This stuff is addictive. Do NOT make it unless you want to consume handful after handful.

A few years back Steve and I went over to my cousin’s house and she made this snack. We couldn’t get enough of it. For some reason it came to mind a few days ago and I just had to make it!Β  This recipe is also very versatile. I actually forgot the fritos in this round~ but it was just as yummy. Some people use popcorn instead of the corn puffs… really you can toss anything “trail-mixy” in here and it will taste awesome.Β  Here is the Halloween version that made me remember this dish. Here’s a s’mores version… yummy. This one is next on my list!

  • 1 bag Fritos (the regular size)
  • 1 bag Pretzels (I like the mini twists)
  • 1 bag white cheddar corn puffs (OR popcorn but the corn puffs are SO MUCH BETTER!)
  • Approx 1 c. nuts, any kind (I used pecans)
  • 1 large package M&Ms
  • 1 pkg. Almond Bark (white chocolate coating)

I set out 2 large jelly roll pans and tossed all of the ingredients except the almond bark on them. Then you melt the almond bark in the microwave and drizzle over the other ingredients. Toss to coat (this is easiest with your hands!) Flatten out on the pans and let sit till hard. I actually needed the white chocolate coating to harden in a hurry so I popped the pans in the freezer for a few minutes each. Presto yummy πŸ™‚

 

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Chocolate & Peanut Butter Chip Cookies

Steve has been asking for cookies for about a week. Yesterday I finally got around to making them :0)

I used this recipe from Two Peas and Their Pod and just added peanut butter and chocolate chips (instead of just plain chocolate chips). My peanut butter loving husband was over the moon for them!

Unfortunately, I don’t have any pics… we consumed them before I could document their existence!

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