Pumpkin Cheesecake

This cake/pie is exactly what would happen if cheesecake and pumpkin pie got together and had a kid.  It’s DELICIOUS.  This is definitely more of a cheesecake than a pumpkin pie and it has to be treated as such.  Although the recipe directions don’t mention anything about a water bath I would highly recommend using one.  For those of you that don’t know a water bath is, it’s when you bake the cheesecake in the oven inside of an extra pan filled with water (about ½ way up the cheesecake pan).  This method helps to keep moisture in the air of the oven, provides for a more gentle heat and helps the cheesecake bake evenly.  If you do not use a water bath the most common problem is that the outside of your cheesecake bakes faster than the inside which is the #1 cause for cracking and drooping.  The only issue you may face with the water bath is that water seeps in and makes your crust soggy (which is exactly what happened to me).  The good news is that it usually dries out and all is ok. 




1^st things 1^st…make the crust.  This recipe has a gingersnap crust (of course I used Sweetzel’s gingersnaps) and the original recipe called for hazelnuts but I decided that pecans would be better so that’s what I used.  Dont forget to butter and flour your pan (its very important in this case).  After you grind your ingredients, pres them into your prepared pan. 

                                                                                                   

The next step is to mix your batter until smooth and pour over crust.

 

Now your ready to set up your water bath.  I find that it is much easier to place the pan the water is going into (with the cheesecake inside of it) in the oven before adding the water.  As you can see see I wrapped the pan in foil before I even poured the batter in.

Let this bake for about an hour and a half.  It is hard to tell when a cheesecake is done.  I always check to see if the center is set and usually give the pan a shake.  If the cheesecake uniformly wobbles it should be set all the way through.  The key is to refridgerate overnight.

The most difficult part of this whole process (for me at least) is removing the cheesecake from its pan.  Honestly, I have no good tricks for you....aside from keep your fingers crossed and say a quick prayer.  I made it all the way through the baking process without any cracks until I went to remove it from its pan.  Luckily, I have some tricks up my sleeve and covered the cracks with candied pecans.

Enjoy!

1 1/2 cups gingersnap cookie crumbs

3/4 cup ground pecans

3 tablespoons brown sugar

6 tablespoons unsalted butter, melted

3 (8 ounce) packages cream cheese, softened

1 cup brown sugar

1 1/2 cups canned solid pack pumpkin

1/2 cup heavy cream

1/3 cup maple syrup

1 tablespoon vanilla extract

3/4 teaspoon ground cinnamon

1/2 teaspoon ground allspice

4 eggs

1.       Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform   pan.

2.       Using a fork, combine gingersnaps, pecans, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.

3.       With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.

4.       Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

GingerSNAPS

OMG I have found my new favorite thing.  As many of you know I am a Sweetzel’s gingersnap junkie.  Seriously, I have an addiction and it’s not funny.  I literally don’t go down the cookie aisle of the supermarket because if I see that black and orange box I will not be able to say no.  Anyways… these gingersnaps are circling the edge of being better (if that’s even possible).  SOOO good.  I made them on a whim and took them to Thanksgiving dinner and they were a huge hit (I also ate like a dozen of them before we left the house...big hit with me too).  All I can say is OMG.  You can bet your tush they will be making an appearance on my holiday cookie trays this year. 

The recipe is a pretty standard cookie recipe; the only extra step is rolling the portioned dough balls in sugar before placing them on sheet pans. 

Fresh from the oven

See...I just couldn't help myself....

Absolutely AMAZING

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 1 cup sugar
• 1 large egg
• 1/4 cup molasses
• 1/2 cup sugar in a shallow bowl, for finishing

Directions

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Cool on racks and ENJOY….Lord knows I did J

Vanilla Cupcakes with Vanilla Frosting

Vanilla Cupcakes

I know, I know, I’ve been gone for a really long time!  Sorry!  Things have been pretty crazy lately but the good news is that I have a ton of new recipes to share (I’ve been stockpiling).  This vanilla cake/icing recipe is my new go to.  It is delicious and makes the perfect birthday cake and of course great cupcakes.  The pictures below are from Halloween (obviously) but you can be sure I am going to readapt them for the holidays (coming soon I PROMISE).  The recipe is super easy but it is a little different that what you may be used to when it comes to mixing cakes. 

The first step is to get all of your ingredients together in the bowl of your mixer.  Turn your mixer on low and let it combine the ingredients for you.  After you give them a good mix you want to add your COLD butter (cut into ½ inch pieces) kind of like what you would do for a pie crust or a biscuit.  Just allow the mixer to run long enough for coat the butter chunks with the dry ingredients.

After you get your butter coated, whisk together your eggs, milk and vanilla in a separate bowl until combined and add to butter/dry ingredient mixture in three stages, scraping the sides of the bowl in between additions.  The batter you end you end up with WILL BE LUMPY and that’s OK!

The next step is to divide the batter into prepared pans (be it either cupcake or other) and bake.  The cake comes out moist and buttery....its just so good.  The icing is also really simple to make its just butter, powdered sugar, vanilla and a little milk.  It comes together fast and is also easy to work with. 

Here are some pictures of my finished product dressed up for Halloween

Just in case you're wondering...The graves themselves are sugar cookies that I wrote RIP on in black icing, the little ghosts are just marshmallow that I stuck together and the "dirt" is ground oreos.

Billy's Vanilla Cupcakes

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Frosting

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.