Much to my family’s appreciation, I’ve got a lot of brownie mix sitting in my pantry. However, if I know them they’re going to get pretty bored with the same brownies for dessert night week after week (well, I would too), so for tonight’s dessert night I’m using one of my favorite add-ins: cream cheese. Read More
This week’s Tuesdays with Dorie is Peanuttiest Blondies, chosen by Nicole of Bakeologie.
I had to race to get this one done and photographed since things around here are pretty busy (aren’t they always this time of year?).
These peanut butter blondies are delicious, and really easy to put together. Oddly enough, they called for cinnamon, which I’m still not 100% sure about taste-wise, but no one is complaining so I’ll just keep that to myself.
Overall, these are a definite hit!
Growing up, I had always thought that making cheesecake was hard and time-consuming. So when I started doing my own cooking I’d use a box of the no-bake Jello crud and call it dessert. It wasn’t until I was married and decided to devote a little more time to figuring out the “hard” things (lasagna, stuffed shells, etc) that I realized cheesecake is a piece of cake.
My standard cheesecake recipe is really easy, but because I make it with sour cream and strawberries I consider it more of a summer recipe, so this weekend I decided to hunt down a fall cheesecake, and found a yummy pumpkin one from a magazine.
Spiced Pumpkin Cheesecake
originally from spreadphilly.com38 ginger snaps
1/4 cup pecans
1/4 cup melted butter4 packages (8 oz each) cream cheese, softened
1 cup sugar
1 can (15 oz) pumpkin
1 Tbs pumpkin pie spice
1 tsp vanilla
4 eggsHeat oven to 325°. In a food processor, pulse the pecans until finely chopped, and add ginger snaps. Process until fine and drizzle butter in. Pulse a few times until mixture is crumbly but not sticking together. Press onto the bottom and one inch up the side of a 9-inch springform pan.
Beat cream cheese and sugar in mixer until blended, be sure to scrap down the sides of the bowl. Add pumpkin, spice and vanilla, mix well. Add eggs, one at a time, until each is blended. Pour into crust.
Bake for 1 hour 30 minutes or until center is almost set (use a clean knife into the center to check). Remove from oven and let cool on a rack before removing pan rim. Refrigerate for at least four hours before serving.
Serve with whipped cream and a sprinkle of nutmeg.
I love fall baking more than just about anything in the world, and today was such a perfect day for it since our temperatures have finally dipped below 90°!
Appropriately, this week’s Tuesdays with Dorie is a Double Apple Bundt Cake, chosen by Lynne of Honey Muffin.
I had everything I needed for this one, and I chose to use Granny Smith apples. However, the one thing I did forget to pick up at the store was raisins so I used some Craisins I had in the pantry instead. They turned out very well and give the cake a little extra tartness.
I didn’t make the cake ahead of time and let it sit out as suggested, but I did sneak a few bites after I took the pictures above and even without a full “melding,” the flavors were yummy and fall-ish, and with a whole jar of apple butter still in the fridge I’m going to have to make it a few more times. When it’s ready to serve (probably tonight) I’ll make up a glaze to pour over it.
