Posts tagged baking
Pumpkin Cheesecake Bars With Streusel Topping
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These cheesecake bars definitely take some time from start to finish but the end result is worth it! I made these for my husband's work Thanksgiving party and he told me that they were a big hit. It's no wonder because they taste like little bites of fall deliciousness! 

Ingredients for the Crust:

10 full sheets of graham crackers (smashed into crumbs)

1/4 cup raw cane (or granulated) sugar

1 T brown sugar

6 T unsalted butter (melted)

Ingredients for the Cheesecake:

2 packages (8 oz) cream cheese (at room temperature!!!)

1/2 cup + 2 T raw cane (or granulated) sugar

1 t vanilla extract

2 eggs

1/2 cup canned organic pumpkin

1/2 t cinnamon

1 t pumpkin pie spice 

Ingredients for Streusel:

1/2 cup brown sugar (packed)

1/4 cup rolled oats

1/4 t cinnamon

1/2 cup flour

1/4 cup unsalted butter (softened)

1 t vanilla extract

Directions:

Set out the cream cheese for an hour so that it reaches room temperature. Do NOT microwave it!

Preheat oven to 350 degrees Fahrenheit. 

Combine the crust ingredients and then press it into an 8x8 baking pan with a wooden spoon or your hands.

Using an electric mixer on medium speed, combine the cream cheese, sugar and vanilla in a large mixing bowl. Beat until it is completely smooth and creamy (about 3 minutes). Add in the eggs, one at a time, and continue to beat for another minute. 

Pour half of the cheesecake mixture into the baking pan. 

Add the pumpkin, cinnamon and pumpkin spice to the remaining cheesecake mixture and beat until combined. Pour this pumpkin cheesecake layer on top of the plain cheesecake layer. 

Use the same bowl that you used to make the crust to make the streusel topping. Combine the brown sugar, flour, oats and cinnamon. Add in the butter and vanilla and stir until combined. Sprinkle this evenly over the cheesecake. 

Bake in the oven for 50-55 minutes or until the cheesecake has set. 

Allow it to cool completely (might take an hour or 2).

Place in the fridge overnight. Cut into bars and serve! 

 

 

 

Pumpkin Butter Apple Pie
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What do you do when its apple season and pumpkin season?! You combine the two into the ultimate pie recipe! This Pumpkin Butter Apple Pie is fall personified in each bite. This pumpkin butter recipe is enough for the pie and for you to keep some pumpkin butter on the side. I used the pumpkin butter in my oatmeal and overnight oats. It'd also be great on waffles, pancakes and crepes..YUM! I think that half of the success while baking can be attributed to the right tools so I linked all of the ones that I used at the bottom of this post. Happy cozy baking!

Pie Recipe

Ingredients for filling:

5 cups of peeled and diced honey crisp apples

1/2 t cinnamon

1/4 t pumpkin pie spice

1 t sea salt

1/3 cup raw cane sugar

2 T pumpkin butter (recipe below)

1.5 T all purpose flour

Ingredients for Crust (I frequently sub a homemade pie crust for an Immaculate Baking Company pie crust that I keep in my fridge):

2 cups flour

1/2 t sea salt

1/2 t cinnamon

2/3 cup + 2 T unsalted butter

Directions:

Preheat oven to 400 degrees F and place rack in the bottom 1/3 of your oven

Peel and slice the apples 

Toss apple slices with cinnamon, pumpkin pie spice, salt, sugar, pumpkin butter and unbleached flour in a bowl and set aside

Make the crust by whisking the flour, salt and cinnamon together in a large bowl. Then, use a pastry cutter to add in the 2/3 cup of cold butter until its crumbly

Add very cold water, 1 T at a time, until a dough forms

Transfer the dough to a floured surface and use your hands to mold it into a ball

Divide the dough into 2 parts, 1 for the bottom and 1 for the top of the pie

Use a rolling pin to roll out the dough

Add one of the flat doughs to the pan

Use a crust cutter (the one that I use and love is linked below) to cut the other half of the dough into whatever designs you want

Add filling to pie crust lined pan

Top with the lattice dough cutouts

Brush the top of the dough with the leftover 2 T of melted butter

Bake for 30 minutes and then place tinfoil over the edges of the crust to prevent them from burning

Bake for another 15 minutes or until the crust is a nice golden brown

Serve warm a la mode!

Pumpkin Butter Recipe

Ingredients:

4 cups pumpkin puree

1 cup brown sugar

1 T cinnamon

1 t nutmeg

1 t fresh lemon juice 

1 t vanilla extract

4 T pure maple syrup

Directions:

Place all items into your slow cooker and mix.

Cover and let cook on low for 8 hours.

Cool completely and then store in a sealed container in the fridge for 3 weeks.

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Gold Specks Cake
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I slightly adapted Sweetapolita's watercolor buttercream recipe (linked below) for my husband and mother in law's birthday cake. I loved the idea of using edible gold leaf flecks on a cake so I purchased them (and linked them at the bottom of this post). They were easy to use and looked cool with the gold candles (also linked below). The best thing about this cake was that it was still fresh tasting and the m-word (I hate that word!) 3 full days after making it. I attribute the freshness to the cake container/transporter that I linked at the bottom of this post. Shout out to great products that actually do their job and SUGAR! 

Ingredients

  • 2 1/4 cups (285 g) all-purpose flour
  • 2 1/4 cups (450 g) superfine sugar
  • 1 cup (120 g) unsweetened cocoa powder 
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (360 ml) buttermilk, room temperature
  • 1 cup (240 ml) hot coffee (if you can't use coffee, substitute with very hot water)
  • 3/4 cup (180 ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 3 eggs, room temperature

Ingredients for icing:

  • 1 cup (227 g) unsalted butter, softened
  • 1/2 cup vegetable shortening (see Notes)
  • Pinch of salt
  • 5 cups (620 g) confectioners' sugar
  • 2/3 cup (160 ml) heavy cream
  • 1 tablespoon warm water
  • 2 teaspoons vanilla extract
  • Edible gold leaf (linked under 'Shop The Post' at the bottom of this post  

Instructions

  1. Preheat oven to 350° F (180°C). Spray the bottom of three 8-inch round cake pans with cooking spray and line bottoms with parchment rounds. Set aside.
  2. In a large mixing bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, and vanilla, and then mix in eggs.
  4. Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter equally among the three cake pans or weigh for accuracy--each pan should weigh about 580 grams.
  5. Bake the first two layers until a wooden pick inserted into the centre of the cake comes out with a only a few crumbs, about 23 minutes. Try not to over-bake. Let cakes cool in pans on a wire rack for 10 minutes, and then turn onto rack to cool completely. Repeat with the final cake layer. When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes.
  6. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and salt on medium speed until very pale and creamy, 8 minutes.
  7. Reduce the speed to the lowest setting and gradually add the confectioners' sugar, heavy cream, vanilla bean paste and water. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes.
  8. The frosting will keep in an airtight container in the refrigerator for up to 3 days. Bring chilled frosting to room temperature and beat on low speed to soften. If necessary, you can warm the frosting in a heatproof container in the microwave in 10-second intervals, stirring after each one, until smooth and spreadable. Add a small amount of water, one tablespoon at a time, if the frosting needs more "glide."
  9. Put your first cake layer top-up on the cake board or plate, and spread about 1 1/4 cups of the frosting evenly across layer. Put the second cake layer on top and repeat with another layer of frosting. Repeat again.
  10. Using a turntable, if possible, frost entire outside of cake with a thin layer of the frosting to seal in the crumbs. Chill until the frosting begins to firm-up, about 30 minutes. Meanwhile, tint the remaining pink frosting (there should be about
  11. Remove the cake from the refrigerator and return it to the turntable. Using a medium straight palette knife spread the icing around the cake.
  12. Add the gold flecks by gently pressing random patches of the gold onto the cake. Serve at room temperature.

http://sweetapolita.com/2015/06/watercolor-buttercream-party-cake/

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