Category Archives: Desserts

Creamy Pumpkin Maple Flan

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Creamy Pumpkin Maple Flan

Creamy Pumpkin Maple Flan



Have I ever mentioned that I keep my husband around in spite of some near fatal flaws? Well, if I haven’t… I do. I’m a sweetheart that way. I mean, this is a man who claims to not like doesn’t like sweets and is married to a blogger who makes mainly sweets. he also doesn’t like wings, which I adore, won’t eat mushrooms… which I adore… hates Bleu Cheese…which I adore…prefers white wine whereas I prefer red… and so on. You seeing a pattern here?

But the worst sin of all? He does NOT like desserts that are creamy. Unless they are ice cream, in which case all bets are off. But desserts like this cheesecake flan or this coconut flan tend to fall completely off of his radar. Some weird justification of “I don’t like the texture”. WHAT!?! What’s not to like? Creamy, silky, smooth… did I mention creamy? When I’m not looking, he probably doesn’t enjoy sunsets, pictures of cute kittens and babies or shows like “Little House On The Prairie” either. It’s all been a lie! A lie, I say! *Sobs and goes to eat his share of the flan*

That said, his not liking the type of dessert I most frequently reach for does have its benefits. I get to eat what would have been his.

This is why I keep him.

This flan is so perfectly seasonal. Pumpkin and spices combine with a subtle hint of maple and all of that is based in a creamy, silky smooth flan.  Add in the sweet caramel topping and it’s Heavenly.

You know the drill…. 🙂

Creamy Pumpkin Maple Flan

  • 1 cup sugar
  • 1/4 cup water
  • 1 1/2 cups heavy cream
  • 1 can sweetened condensed milk (they only come in one size; I believe it is 14 ounces)
  • 8 ounces softened cream cheese
  • 1/4 cup maple sugar (you can find this at any well stocked grocery store. I buy mine at Trader Joes)
  • 1 cup pumpkin puree (canned is fine)
  • 4 eggs
  • 2 egg yolks
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 tablespoon vanilla extract
  1. Preheat the oven to 300 degrees. Start a kettle of water to boiling.
  2. Combine the regular sugar and the water in a small pot. Cook over medium heat, stirring until the sugar is dissolved. When the sugar is dissolved, turn the heat up to a medium high and cook, with NO stirring, until the caramel is a medium brown color, about 10 minutes. Do NOT walk away from this to tend to the kids, vacuum, take a nap, whatever. Stay near it and just work on the rest of the recipe and check it frequently.
  3. When it is ready, pour it onto the bottom of a deep 10 inch round pan that you have placed inside a larger pan. I use a cake pan.
  4. For the flan part,  in a large bowl, combine the cream cheese and maple sugar. Beat well at low speed with a hand mixer. Add in the pumpkin and spices and beat at low speed.  Add in the eggs and the yolks and beat until combined.
  5. Add in the cream and sweetened condensed milk and whisk (trust me… don’t continue to use the beater. Don’t ask how I know these things.) until it is thoroughly combined.
  6. Use a fine mesh strainer and strain this through it into the pan with the caramel. The straining isn’t absolutely necessary but it prevents you from having any fibrous parts in the custard and makes it much smoother.
  7. Carefully place the whole pan into the 300 degree oven. Carefully (again), pour the boiling water into the large pan surrounding the flan, being careful not to splash it into the flan itself. You want it to come about halfway up the side of the cake pan.
  8. Bake for about 60 to 70 minutes or until a butter knife inserted off center comes out clean. The center should still be jiggly, but not loose; rather like when you wiggle set jello.
  9. Cool for about 60 minutes, then put in the fridge to chill for at least 2 hours or so.
  10. Place a large plate over the flan and invert it onto the plate.
  11. Serve. Sing my praises.

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Pineapple Upside Down Cake

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Pineapple Upside Down Cake

Pineapple Upside Down Cake

 

This is going to be one of my shorter, less wordy posts. I know…ME… not long winded. What can I say? We all have our days… or in my case, our brief moments. It’s been a long difficult day, I’m totally pooped and I have a headache. But I lurves you all enough that I wanted to get this recipe up before the end of the day anyway. See how good I am to you? 😛

You know the drill… 🙂

Love you all!!!!! <3

Pineapple Upside Down Cake

  • 1 20 ounce can pineapple slices in juice, drained and (you will use about 8 of the slices), slices lain on a paper towel and patted dry
  • 6 Maraschino cherries, drained (optional)
  • 1 2/3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 cup sour cream or plain Greek yogurt
  • 1 1/2 sticks unsalted butter, room temp
  • 1/2 cup firmly packed dark brown sugar
  • 1 cup sugar
  • 2 eggs, room temp
  1. Preheat oven to 350 and get out a 10 inch cast iron pan (you can sub a ten inch cake pan, but a cast iron pan is more traditional).  In a small bowl, whisk together the flour, baking powder and salt and set aside.
  2. In another small bowl, combine the sour cream or with the vanilla. Also set aside. 😀
  3. Melt 1/2 stick of the butter in the cast iron pan. Just toss the butter in the pan and shove it in the oven for a couple of minutes. When it is melted, sprinkle the brown sugar evenly over the butter. Lay the pineapple slices around the outer edge of the pan. You should be able to fit 6. Use 2 more, broken in quarters, in the spaces in between each slice.
  4. In a large bowl, combine the remaining stick of butter and the sugar. Beat at medium speed with a hand mixer for about 2 minutes; until light and fluffy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Transfer over to a wooden spoon or rubber spatula- alternately fold in the flour mixture and the sour cream mixture (flour, sour cream, flour, sour cream, flour), mixing well after each addition.
  7. Spoon the batter over the pineapple slices and smooth it out.
  8. Bake at 350 for 25 to 30 minutes, or until it is golden brown and a toothpick inserted in the middle comes out clean.
  9. Immediately run a butter knife around the edges of the cake and then invert the pan onto a plate large enough to hold the cake. If any of the fruit sticks to the pan (if you are using a well seasoned pan, it shouldn’t, but…) just lift it out and place it on the cake.
  10. If you actually have any left over, cover well and store at room temp.

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Rich And Creamy Baked Lemon Custard

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Rich & Creamy Baked Lemon Custard

Rich & Creamy Baked Lemon Custard

I thought I would give all of you a break today from the now constant inundation of pumpkin this, salted caramel apple that, maple whatever and bring you something rich and decadent, yet bright and refreshing and anything but heavy. Lemon goes with any season and custard still has a bit of a cold weather feel to it, so this works in all worlds. Plus, it’s so darn good!

I remember when my brother, sister and I were kids, we used to make homemade custard. or at least we thought we were making homemade custard. I’m not quite sure what it really was. Steve was the first to try, I believe. And to his youthful credit, it was….edible. If nothing else, it was sweet and as I’ve mentioned before, that was about all that mattered to us as kids. If it had sugar, we ate it. I shudder when I recall us eating *gags a bit* peanut butter sandwiches in which one of the bread slices was heavily coated with sugar when there was no jelly in the house.

But the custard…ahh yes, the custard. Overly eggy with strands of scrambled like eggs throughout, usually somewhat weepy and curdled from overcooking and with no real flavor but eggs and sugar. But we ate it.

To this day though, I absolutely love custard of any type. Vanilla flan style, chocolate, citrus like this one; you name it, if it has cream in it, I’ll eat it 😀

This one is incredibly easy and fairly quick as baked desserts go. You can also eat it while still warm if you want. I personally prefer custard chilled because I love the texture it gets when cold, but the choice is yours. This is rich, creamy and bright with the fresh taste of lemon; a perfect dessert when you want something easy and non chocolate.

You know the drill… 🙂

Have I mentioned today how much I lurves all of you for coming to my little corner of the world? <3

Rich And Creamy Baked Lemon Custard

  • 2 cup heavy cream
  • 3 large eggs
  • 4 egg yolks (save those whites and make some meringue cookies or something!)
  • 1/8 teaspoon salt
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup lemon juice
  • 1 1/2 tablespoons lemon zest
  1. Preheat the oven to 300 degrees. Very lightly butter 5 8 ounce ramekins and place them inside a deep baking pan. Start a pot or kettle of water to boiling
  2. Warm the cream in the microwave just until warm to the touch, not hot, about 1 minute.
  3. Using a mixer on medium speed (you can also just whisk this, but it takes longer), beat together the eggs, egg yolks, sugar, salt and vanilla until it is thick and pale colored, about 3 to 5 minutes.
  4. Whisk or beat (low speed) the cream into the egg mixture, beating constantly. Add in the lemon juice and lemon zest and beat well.
  5. Divide the mixture between the prepared ramekins. Set the pan on the middle rack of the oven and carefully pour the boiling water into the pan holding the ramekins, making sure not to let it splash into the ramekins. Carefully push the pan in and bake the custard at 300 for about 30 minutes. You want it mostly set but the center third of them should still be a tiny bit jiggly looking. It will set more as it cools.
  6. Serve warm (just above room temp) or chill.

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Snickerdoodle Magic Cake

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Snickerdoodle Magic Cake

Snickerdoodle Magic Cake

 


I think we all know by now that I tend to be late on trends. I am ornery, I am contrary, I am too darn independent for my own good and every time a food gets trendy, I mentally fold my arms over my chest, stick my nose up in the air, give a silent “hmmpphhh” and walk off until it’s no longer trendy. Which of course is a case of biting off my nose to spite my face (on THAT note, you know how most sayings got their starts in something that actually happened at one time? Well, I want to know who the heck bit off their own nose to spite their face and how the heck they even did that! What? That’s the way my mind works. I never claimed it was pretty in my head!) because then, by the time I come off my high horse and try something, everyone else is already bored with it.

But I think I may have gotten this one in under the wire. I am still seeing incarnations of “Magic Cake” all over the place. You can see different flavors everywhere you look. Except for one flavor. Snickerdoodle. I looked and looked to make sure and no one else had a Snickerdoodle Magic Cake. Woo to the Hoo for being first at something!

What is a Magic Cake, you ask? In theory,  the thin batter bakes up into 3 distinct layers. I say in theory because I tried twice and mine didn’t separate. Mind you, I used cream in this instead of milk thus the liquid that is fattier could have had something to do with that. But you know what? That’s ok. This is good as it is and I wouldn’t change it just to get layers. Layers, schmayers. Pahhh! Who needs ’em?! I ended up with a nice thick custardy layer that has a smidgen of a cakey layer on top, all of this flavored with the cinnamon sugar taste that makes you think of Snickerdoodles.

You know the drill…. 🙂

Snickerdoodle Magic Cake

  • 4 eggs, separated
  • 3/4 teaspoon cream of tarter
  • 2 teaspoons vanilla extract
  • 3/4 cup sugar, divided
  • 2 cups heavy cream, lightly warmed
  • 3/4 cup flour, whisked together with 1 1/2 teaspoons cinnamon and 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/4 cup powdered sugar mixed with 1/2 teaspoon cinnamon for dusting the top of the cake
  1. Preheat oven to 325 degrees. Line an 8×8 baking pan with foil and lightly grease the foil.
  2. In a small bowl, at high speed, beat the egg whites with 1/4 cup of the sugar and the cream of tarter until stiff peaks form, about five minutes. Set aside.
  3. In a medium bowl, at high speed, beat together the egg yolks and the remaining sugar until pale yellow and creamy looking.
  4. Mix in the flour mixture. Now, use a whisk to slowly whisk in the warm cream (trust me; don’t use an electric beater. The mixture is soupy and will splatter EVERYWHERE.), then mix in the butter and finally, fold in the egg whites.
  5. Pour this into the prepared pan and bake at 325 degrees until the top is a nice light golden brown and the top is firm but still jiggles some when shaken, about 30 to 45 minutes.
  6. Let cool in the pan until completely cooled (I refrigerated mine because I have a thing for chilled custards), then carefully use the foil to lift the whole thing out onto a board to cut into serving sized pieces. Dust with the powdered sugar/cinnamon mixture. Serve.

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Brown Butter Pumpkin Cupcakes & Maple Honey Frosting

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Brown Butter Pumpkin Cupcakes & Maple Honey Frosting

Brown Butter Pumpkin Cupcakes & Maple Honey Frosting



I waited as long as I could. But it was time…. time for a pumpkin recipe. 😀 it occurred to me as I was contemplating what to make that for a blog named From Cupcakes To Caviar, I don’t have many cupcake recipes on here. Yes, yes, before someone brings it up, I am well aware that I don’t have any caviar recipes on here. Guess what? I never will. 😛 I just liked the way the name sounded when I created the blog and it was simply meant to denote that the blog will have everything from the simple to the fancy in it. Buttttt, as I was saying, I realized when mulling over pumpkiny goodness ideas that I don’t have many cupcakes on here. !!!! That had to be rectified immediately. So pumpkin cupcakes it was. But I didn’t want to do plain cupcakes; oh no, not me! So I decided on using brown butter in them. When I went to see if that had been done before, I found a bazillion variations lol. So rather than beat a dead pumpkin, I used the recipe from one of my favorite blogs, Two Peas And Their Pod because I knew if it came from there, it would be good. The only thing I did differently was in the matter of spice. I like pumpkin desserts that are heavy on the warm Autumnal spices and their recipe was a bit light for my tastes, so I used quite a bit a little bit more. I also used more vanilla and dark brown sugar rather than light because we enjoy the more caramelly flavor it lends.

These are some delicious cupcakes. The cupcakes part is just dense enough without being heavy and with the additional spices and extra vanilla I added, it tastes like Fall. When I was trying to decide what to do for frosting, I wanted to vary a bit there too. I didn’t want cinnamon or cream cheese or caramel or any of the other “normal” flavors. We all know by now that I don’t do normal well in any aspect of my life. So I chose a combo of maple and honey; both flavors I love but both flavors that can be a bit one dimensional on their own. I knew it would need a bit of tang though, what with 3 sources of sweetness, so I added some sour cream. You could probably sub a thick Greek yogurt if you wanted to. The frosting is quite lovely if I do say so myself. Sweet, but not cloying with a touch of tang from the sour cream and a nice maple and honey flavor.

This all comes together fairly quickly; the long list is mainly spices, so don’t cringe…  you know the drill 🙂

Brown Butter Pumpkin Cupcakes & Maple Honey Frosting

  •  3/4 cup (1.5 sticks) unsalted butter, room temp
  • 1 2/3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cloves
  • 3/4 teaspoon ground ginger
  • 1 cup pumpkin puree
  • 1 cup packed dark brown sugar
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • Maple Honey Frosting-
  • 4 to 4 1/2 cups powdered sugar
  • 3/4 cup unsalted butter, room temp
  • 1/2 cup sour cream
  • 1/4 cup honey
  • 1/4 cup real maple syrup (preferably grade B as it has a stronger flavor)
  • 1/4 teaspoon maple flavoring
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 325 degrees. Line 15 muffin cups with paper or foil liners.
  2. Melt your butter in a medium sauce pot over medium low heat. Stir occasionally as it cooks until it turns a lovely medium brown color and has a nutty aroma. Immediately take it off the heat and pour it into a medium sized bowl to cool.
  3. In a small bowl, whisk to combine the flour, baking powder, salt and spices. Add the pumpkin puree, sugar, vanilla and eggs to the cooled brown butter. Whisk to combine. Dump the flour mixture into the butter one and stir just until it’s combined. Don’t overbeat.
  4. Spoon the batter into the prepared cups, filling them about 3/4 full. bake at 325 degrees for about 20 minutes or until a skewer inserted in the center of one comes out clean.
  5. Remove the cupcakes from the pan to a rack to cool completely. While they cool, prepare your frosting- In a large bowl, on high speed, beat your butter for about 2 to 3 minutes, scraping the bowl occasionally, until it is light and fluffy looking.
  6. Add in 4 cups of the powdered sugar and with the mixer OFF (unless you want to have a face full of powdered sugar), stir it around a bit to mix in the sugar a bit. Turn the mixer on low and beat until well combined. Snatch a bite of the butter/sugar mix out of the bowl and enjoy, because it’s one of Gods gifts to us hehe
  7. Add in the rest of the icing ingredients, except the last bit of powdered sugar. Beat at high speed for about 5 minutes. Yes, you read that right. When you first add the ingredients and beat it, it will look soupy. Keep beating and it will come together and thicken. If it isn’t thick enough for piping after five minutes, add the last 1/2 cup of sugar and beat on high speed for about another minute or two. Refrigerate the frosting for 30 minutes.
  8. When ready to frost, stir the frosting a little to loosen it and pipe or spread the frosting on each cupcake. If you have any extra, it can be refrigerated, covered. It’s strangely appealing on bagels and would also be great all melty on top of a waffle or pancakes.

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Cookies And Cream Brownies

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Cookies And Cream Brownies 2


My youngest son started Kindergarten this year. It’s strange being the mother of a five year old at my age of fifty. I see most of the other parents and they are the approximate age of my own older kids. Talk about weird. One expects the parents of your childs peers to be YOUR peers, but here I am, happily looking like granny (ok, in my own defense, I’m fifty but guessed at early 40’s. Thank you, Loreal and fat padding in chubby cheeks :-D.) and the other parents have nose piercings and tattoos with modern sentiments that leave me saying “huh?”, waiting in the pick up line with their e-cigs hanging out the window, listening to rap on their radios, drinking an energy drink while they browse the net on their smartphones. And me? I’m the one wearing a baggy t shirt and stretch pants, listening to Contemporary Christian while I read Saveur magazine and drink a decaf latte and look at basic texts form my husband on my 25 dollar wal-mart phone. Yeah, I fit in well. Russ and I thought about sneaking into the school for the Grandparents day lunch. Then I looked at pics of some from another local school and realized that half of the grandparents are younger than us also. Welcome to the South, huh?

One of the things that drives me nuts waiting in the pick up line (beyond the rap music) is how, even now, when school has been going for a month here, the people helping students in and out of the car act like we are total idiots. Yes, we know by now to keep driving and not slow down the line. You standing there, waving your hand frantically in the air as if you’re warding off a horde of hungry wasps, is simply annoying me to the point where I want to stop dead, pretend my car died and see how fast your hands really CAN move. Yes, yes, I am ornery. Why do you ask? But seriously, we know the routine. Why, oh why, must they act as if we are six? Mind you, some of the parents look that way to my aging eyes, but I’m assuming they really aren’t. 😛

Make these brownies.  Oreos, fudgy brownie,  chocolate, did I mention Oreos? And chocolate?

These are typical brownies as far as cooking goes. They go together quickly and really, homemade isn’t much more difficult than boxed and while I’ll admit to liking boxed every once in a while for the chewy factor, fudgy and homemade trumps that every time.

You know the drill…. 🙂

Have I told you lately how much I adore you? No? Consider yourself adored.

Cookies And Cream Brownies

  • 1 cup unsalted butter, room temp
  • 6 ounces unsweetened chocolate, coarsely chopped
  • 2 1/2 cups sugar
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • 4 eggs, room temp
  • 1 2/3 cups flour
  • 1/3 cup unsweetened baking cocoa
  • 20 coarsely chopped Oreo cookies of your choice, plus 3 more for the top of the brownies (I used the Mint Oreos; use your favorite)
  1. Preheat oven to 350 degrees. Line a 13×9 baking pan with foil and grease the foil.
  2. In a large saucepot, combine the butter and the chocolate. melt over medium heat, stirring frequently, until smooth.
  3. Beat in the sugar, salt and vanilla, then set aside off the heat to cool for five minutes
  4. Beat in the eggs, one at a time, beating well after each addition.
  5. Stir in the flour and cocoa, stirring just until combined.
  6. Fold in the crushed Oreo’s (not the three for the top) and then pour the batter into the prepared pan, smoothing down the top. Sprinkle the reserved three crushed oreo’s over the top of the batter, pressing them down lightly.
  7. Bake at 350 for about 35 minutes or until a skewer inserted in the middle comes out with moist, but not liquidy crumbs on it. Let cool in the pan on a rack, then use the foil as a handle to pull the whole slab out of the pan for slicing.

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Coconut Lime Pound Cake

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Coconut Lime Pound Cake

Coconut Lime Pound Cake

I was thisclose to getting my Autumn on and deluging you with Pumpkin, Apple and Maple recipes because…well, pumpkin. Pumpkin, apple and maple…oh my, pumpkin and apple and maple, oh my. You know you just said that sing song “Wizard Of Oz” style. Admit it.

But then, one night, while I was NOT sitting and watching Rocky II for the third time in as many weeks (I’m not a Stallone fan normally, but dayum, he was hot in that movie 😀 ) and looking through one of the 9000 cooking magazines I have, I saw this recipe. There was no way I could pass it up and definitely no way I could wait until the politically correct blogger time of early Summer or Spring to make this. I absolutely love the combo of coconut and lime and tend to use it often. I also love pound cake with a passion usually saved for Cheetos and Ho-Hos before they changed the recipe.

This is totally worth putting off Fall baking for a few days. Worth it enough that I wish I had gotten it out of the house and sent it to work with my husband because it’s evil as it stares it me and taunts me to eat just one more slice. The lime and coconut flavors blend so beautifully with neither overpowering the other. This has the quintessential pound cake crumb; moist, dense and tender with the bottom (what was the top in the pan) being crispy and crunchy like a good pound cake should be. I didn’t make any drastic changes from the cookbook/magazine recipe. I used lime juice in the glaze instead of just milk and I added zest in the cake batter because all it used originally was the juice and that was NOT acceptable. Must…have…zest. Also, I used a fair amount more vanilla extract. It also called for coconut in the cake and I don’t care for that, so buh-bye it went. Otherwise, still pretty much like the book.

You know the drill… 🙂

Coconut Lime Pound Cake

  • 1 cup unsalted butter, room temp
  • 1/2 cup solid shortening, room temp
  • 2 1/2 cups sugar
  • 5 eggs, room temp
  • 1 tablespoon vanilla extract
  • 1 teaspoon coconut flavoring
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cream of coconut (not coconut milk; cream of coconut can be found with the cocktail mixers)
  • 1/3 cup lime juice
  • 2 tablespoons water
  • zest from one lime (about 2 tablespoons)
  • Lime Glaze-
  • 1 cup powdered sugar
  • 2 teaspoons milk
  • 1 teaspoon lime juice
  • 1 teaspoon lime zest
  • 1/4 teaspoon coconut flavoring
  • toasted coconut for garnish
  1. Preheat oven to 325 degrees. Spray a 10 cup Bundt pan with cooking spray made for baking (Bakers Joy or Wiltons) or grease and lightly flour the pan.
  2. In a large bowl, beat together the butter, sugar and extracts until light and fluffy. Add in the eggs, one at a time, beating well after each addition.
  3. In a medium bowl, combine the flour, baking powder, salt and lime zest. In a measuring cup, combine the cream of coconut, lime juice and water.
  4. Alternately add the flour mixture, then the coconut mixture to the butter mixture, starting and ending with the flour (flour, coconut, flour, coconut, flour), beating just until combined after each addition.
  5. Pour into the prepared pan; smooth the top.
  6. Bake at 325 for 65 to 75 minutes or until a skewer inserted in the middle comes out clean. Cool in pan on a rack for ten minutes, then slide a knife around the edge of the cake and carefully turn out onto the rack to cool completely.
  7. When cool,  glaze the cake. To make the cake, simply combine all the ingredients in a small bowl and drizzle over the cake. Garnish with toasted coconut.

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Decadent Chocolate Cheesecake

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Decadent Chocolate Cheesecake

Decadent Chocolate Cheesecake

There are some foods that it is dangerous to leave me alone with. Set me in front of a dish of panna cotta and you’re likely to come back in 30 minutes and see that I’ve eaten mine, yours, everyone’s and am now sitting in a panna cotta stupor on the floor, grinning like a loon. Put creme brulee near me and I can’t be held responsible for my actions. Give me a bone in ribeye and some roasted brussel sprouts and soon enough, I’ll be that person moaning saying “I can’t believe I ate the whole thing”.

There are also some foods that aren’t quite as “normal” that I’m not safe around. I eat fries when I have a ribeye. I also set the baking sheet full of overly greasy fries back in the oven and eat them for breakfast the next day. Yes, feel free to gag.  Then there’s Cheetos. I shamefully admit that I have been known (in the past, in my weight loss defense) to polish off the majority of a large bag of Cheetos in one sitting while watching reruns of The Big Bang Theory.

This cheesecake however, does not go into the not so normal category. It may go into the “omg, this is good!” category though. I have been making this cheesecake for years; more years than I care to admit. It originally came from yet another of those decades old paper Pillsbury cookbooks I have collected for…well, decades. Yes, I’m old. Fifty as of this past Tuesday, actually. *sobs just a little for lost youth, then gets over it and eats more cheesecake* Liiiiiike I said, I’ve been making this for years. I changed it some from the original but not enough to say it’s a totally different cheesecake, just added a few ingredients, took away almonds in the crust and bake it in a water bath to minimize cracking. It also originally had a sour cream topping and I do use that sometimes, but I prefer the topping I have here.

This is a wonderful base cheesecake to play with. You have a chocolatey, buttery crust, topped with a very creamy chocolate filling. I always add a touch of almond extract to the filling. It doesn’t make it taste almondy; don’t worry. It just adds that little something that makes people say, “what is in this?”. The filling is smooth, rich and creamy. Then I topped it this time with the worlds easiest strawberry sauce and dolloped it with a slightly tart cream and sour cream topping. In the past, I have also drizzled this with caramel sauce, cherry topping, peaches, etc. Like I said, this is a great base to play with. It’s also dam good on its own so try it like that first. This goes together quickly and if you bake it as directed, there will be little to no cracking on top.

You know the drill…. 🙂

Decadent Chocolate Cheesecake

  • Crust- 2 cups finely crushed Oreo’s- about 21 cookies (I use my food processor)
  • 1/4 cup unsalted butter, melted
  • Filling-
  • 2 8 ounce packages cream cheese, room temp
  • 3 eggs, room temp
  • 2/3 cup sugar
  • 2 cups semi sweet chocolate chips, melted per package directions and cooled
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • Topping-
  • 1 1/2 cups heavy cream, ice cold
  • 1/2 cup sour cream, ice cold
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • Strawberry sauce-
  • 1 16 ounce bag frozen strawberries, thawed, NOT drained
  • 1/2 cup sugar
  • Boiling water for water bath
  1. Preheat oven to 325 degrees. Cover a 9 inch springform pan with 2 layers of heavy duty foil, making sure it goes up about 3 inches on the sides. This helps prevent water from getting into the pan as the cheesecake bakes.
  2. Lightly butter the whole pan.
  3. In a large bowl (or your food processor), mix together the crust ingredients. Press them onto the bottom and about 2 inches up the sides of the prepared pan. I have found that using the bottom of a small glass is the easiest way to press any crumb crust in. It is much more even and firmly pressed in that way. Set the crust aside.
  4. In a large bowl, combine the cream cheese and sugar. Beat on medium speed until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Add the melted chocolate and extracts; beat well.
  5. Add in the cream and melted butter. You’re best off whisking these in because trying to beat the liquid into the batter results in a lot of splashing, even on low speed.
  6. Pour the batter into the prepared crust. Gently tap the pan on the counter to level it and help get rid of any air bubbles in it. Place pan inside of a deep baking pan. Slide into the oven and carefully pour boiling water around the cheesecake to a level of about one inch up the sides of the pan, being careful not to splash any water into the cheesecake.
  7. Bake at 325 degrees for 60 to 75 minutes (large time gap, but I have had it go to both extremes.), until the cheesecake is set around the outer third but the center is still rather soft. It will set from residual heat as it cools.
  8. Cool for five minutes on a rack then loosen the sides and carefully slide off the outside of the pan. Finish cooling completely until room temp, then refrigerate until 30 to 60 minutes before you’re ready to serve it.
  9. About 30 minutes before serving, make the sauce and the topping. The sauce couldn’t be simpler. In a medium bowl, combine the strawberries and the sugar. Let sit for about 30 minutes so the sugar has time to dissolve.
  10. For the topping, in a large bowl, combine the topping ingredients. Beat at medium speed (careful of splattering) until the mixture is thick and creamy with firm peaks, about 4 minutes.
  11. Top each slice of cheesecake with some strawberries and topping. Eat. Curse me as you loosen your pants. Know that I’m over here giggling at you.

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Blueberry Raspberry Mascarpone Crumbcake

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Blueberry Raspberry Mascarpone Crumb Cake

Blueberry Raspberry Mascarpone Crumb Cake

 

My gosh, can you believe it’s almost September!? Wasn’t it just yesterday you and I were whining that we wanted warmer weather and pool season and bikinis and…wait, I never would have whined about wanting bikinis. That must have been you.

Where was I? Oh yeah, September…you whining over bikinis. But yeah, what happened to Summer? It can’t really be almost Fall, can it? My last two school age kids started back to school on August 12th with one in his senior year and the other in Kindergarten. I know, I know, my kids are spaced rather strangely. Kindergarten and senior is nothing, though. I also have a 19 year old and three in their mid to late 20’s as well as 7 grandkids, three of whom are older than my kindergartener hehe.

Man, I can NOT stay on topic today, not that there was really a major topic going anyway. Do you do that? “Ooo, shiny thing!” your way through life? I get distracted easily. Crap, I just did it again. I give up

Berry season is almost over sobs cause I love berries and I had cartons of both blueberries and raspberries I wanted to use before they went bad, but I didn’t know what to make. So what do I fall back on when I’m unsure what to do? I go for the crumbs! C’mon, you know me. Give me streusel or give me death! Because…streusel. Crumbcakes call it crumbs, but we all know it’s streusel with a nickname.

I have a cookbook that I frequently take out from the library. This time around I think it’s about 17 weeks overdue. Sorry, library people! Honest, I’ll get it back there! I really need to buy my own copy she says, channeling Captain Obvious The book is The Best Quick Breads by Beth Hensperger. I love this book (obviously). I have about 900 tabs in it for recipes I want to make, which is of course, why I keep forgetting to return it. One of them was for a Blueberry Cheese Crumbcake. I didn’t change a ton in this, but the changes I DID make made this so much more yummy. Sorry, Beth. No offense.

I used mascarpone instead of plain old boring cream cheese, plus I doubled the vanilla in the cake batter and changed the plain milk to buttermilk, as well as adding both some almond extract and a touch of lemon oil. Plus, I added vanilla in the mascarpone filling and a bit of lemon zest. and a smidgen of vanilla in the crumbs too. I also used raspberries as well as blueberries and probably doubled the recipe amount. Ok, so maybe I did make a few changes lol. Imagine that. This cake take a 10 inch springform pan, which I know some don’t have, but it’s worth the investment. I got a 3 pack of pans, 8, 9, and 10 inch, at Wal-mart, for under 15 dollars. They come in handy for more than just cheesecakes.

This is fairly easy to toss together and smells fantastic when baking. Because…well…crumbs…and mascarpone. Need I say more?

You know the drill 🙂

Blueberry/Raspberry Mascarpone Crumb Cake

  • Mascarpone filling-
  • 8 ounces mascarpone cheese, room temp
  • 1/3 cup sugar
  • 1 egg
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 tablespoon flour
  • Crumb topping-
  • 1 1/4 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 6 tablespoon unsalted butter, cold and sliced thin
  • Cake-
  • 1/2 cup unsalted butter, room temp
  • 2/3 cup sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 1/4 teaspoon Boyajian Lemon Oil (or sub 1/2 teaspoon lemon extract)
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 pint blueberries
  • 1 pint raspberries
  1. Preheat your oven to 350 degrees. Grease and flour a ten inch springform pan.
  2. Make your cheese filling and set it in the fridge while you make the rest- In a small bowl, beat together the filling ingredients until smooth and well combined.
  3. Make your crumbs- In a medium bowl, combine the dry ingredients. Add in the butter and vanilla and cut it in with a pastry blender. What I like to do is use a pastry blender to cut it in, then when it’s fairly well combined, use my fingers to mix it more. The heat from your fingers will help make some of the crumbs a bit chunkier, which is a nice textural contrast in the topping.
  4. For the cake, in a large bowl, beat together the butter and sugar until creamy. Add in the eggs, one at a time, beating well after each addition. Then add in the extracts and beat well.
  5. In a small bowl, whisk together the flour, baking powder and salt. Add the flour mixture, alternating with the milk, to the butter mixture, beating until smooth and fluffy looking. Start and end with the flour, i.e., flour, milk, flour.
  6. Pour the batter into the prepared springform pan, then top with half of the berries. Top with the mascarpone filling, then the rest of the berries, Finally, sprinkle the top with the crumb topping.
  7. Bake at 350 for 60 to 70 minutes or until the top is light brown, the filling is set and the cake has started to slightly pull away form the edge of the pan.
  8. Cool for at least 30 minutes in the pan before removing the side for serving. Store leftovers in the fridge. This can be reheated gently in a slow oven or in the microwave for about 5 to 10 seconds per slice.

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Caramel Apple Pie Bread With Streusel Topping

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Caramel Apple Pie Bread With Streusel Topping

Caramel Apple Pie Bread With Streusel Topping

 

I remember when I was a child… or maybe I’ll be poetic and say, “I be remembering when I was but a wee tyke”. No, that doesn’t work. I feel like I should be wearing a Leprechauns outfit and eating Lucky Charms. So… I remember when I was a child, back in the Stone Age. Every Autumn our school would start selling caramel apples, or “Affy Tapples” as they were named. Yes, that was the specific brand name. I think they are still available in the Midwestern area. I always loved when they came around. End of the school day, there people would be, small booth set up in the school lobby, selling Affy Tapples for 25 cents. I would wager that the kids today pay a dollar or more for theirs; damned inflation. But, I would go there, tarnished quarter grasped in my dirty little hands and then I got it…. that much loved apple. Is there anything better in Autumn than a caramel apple? You get that tart juicy apple dripping down your chin, a blanket of sweet chewy caramel that gets stuck in your teeth and then the crunchy peanuts. The perfect treat when it comes to a mix of flavors and textures.

I wanted to recreate that experience with this bread, with one exception. I don’t use nuts a whole lot, one, because I am not a huge fan, though I have my times when I like them and two, I just can’t eat them much anymore, what with aging teeth lol. So no nuts in this bread. You could easily add a half cup or so of your favorite nut (would have to be salted chopped peanuts to be authentic though) to the batter.

This is a really good quick bread that goes together fairly quickly. One tip though- don’t shred your apples until just before you get to the step of adding the flour to the batter or they may have time to turn brown. It doesn’t take long for an apple to oxidize at all.  Sweet, moist, great for dessert or a quick breakfast. Have some hot coffee waiting, or tea if you’re like me, and enjoy.

You know the drill…. 🙂

Caramel Apple Pie Bread

  • 1/2 cup (one stick) unsalted butter, room temp
  • 1/2 cup dark brown sugar
  • 1/2 cup sugar
  • 1/2 cup buttermilk mixed with 2 teaspoons baking powder (Don’t mix this till just before you need it or you could end up with a volcanic science experiment hehe)
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 1 /2 teaspoons Cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2 cups shredded tart apple (I used Granny Smiths and just shredded them on a box grater, I also didn’t peel mine; feel free to peel yours if you want, but there’s really no reason to do so) (remember; shred just before using so they don’t turn brown)
  • 1/2 cup raisins
  • 1 cup quartered Werthers Baking Caramels (takes about 20 caramels to get that amount)
  • Streusel-
  • 1/4 cup dark brown sugar
  • 3 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 2 tablespoons unsalted butter, cold
  1. Preheat your oven to 350 degrees. Grease a 9 inch loaf pan and set aside.
  2. Make your streusel first and set it aside until ready for it- In a small bowl, combine the brown sugar, flour and cinnamon. Using a pastry blender or your fingers, cut in the softened butter until the mixture is crumbly.
  3. In a medium bowl on low speed with a hand mixer, beat the butter until creamy. Add in your sugars and beat well. Add in the eggs and vanilla extract. beat well.
  4. Add in the buttermilk/baking powder mixture. Mix well (darn, I’m using that phrase a lot)
  5. Dump in the flour, salt and spices. On low speed, mix just until combined.
  6. Gently fold in the caramels, the apples and the raisins. Pour the batter into the prepared pan.
  7. Sprinkle the top of the bread with the streusel.
  8. Bake at 350 degrees for 60 to 65 minutes or until a skewer inserted into the middle comes out clean. A small bit of moist crumb is ok; liquidy is NOT.
  9. Let cool in the pan for about 20 minutes, then turn out onto a rack to finish cooling. Be aware, this one is touchy to unpan due to the streusel. Make sure you have it totally loosened before trying or most of the streusel is going to end up on your counter and not on the bread.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.