by Kathy Douglas | Oct 16, 2024 | Desserts
It’s the ultimate fusion of rich chocolate and autumnal flavors with this Brownie Bottom Pumpkin Cheesecake. A luscious dark chocolate brownie forms the base, providing a decadent contrast to the silky, spiced pumpkin cheesecake layered on top. To elevate this dessert even further, it’s crowned with a delicate Swiss meringue, toasted to golden perfection. Whether for a festive gathering or a cozy night in, this dessert promises to be a show-stopping centerpiece that’s as impressive as it is delicious. Makes 12-16 slices.
INGREDIENTS
Brownie Layer.
6 oz high-quality bittersweet or dark chocolate, chopped
2 oz unsweetened chocolate, chopped
1 ½ sticks unsalted butter
1 ½ cups sugar
2 tsp vanilla
3 large eggs, plus 2 egg yolks, room temperature
1 teaspoon salt
1 cup all-purpose flour
Cheesecake Layer
2 packages 8-ounce cream cheese, room temperature
½ cup sugar
¾ cup canned pumpkin
2 large eggs
½ tsp vanilla
½ tsp of cinnamon
¼ tsp of ginger
2 tbsp flour
Swiss Meringue Topping
4 large egg whites
1 cup superfine* sugar or granulated
Pinch kosher salt
2 tsp vanilla extract
*Superfine sugar dissolves faster than granulated. You can find it at specialty grocery stores or make your own by running white sugar in a food processor until ground very fine, about 2 minutes.
Preheat oven to 350°F. Butter and flour a 9-inch round springform pan.
Prepare the Brownie Layer
In a double boiler or using a metal bowl set over simmering water (the bowl should not touch the water), melt the chocolate and butter over low heat, stirring, until smooth.
Remove the pan from heat and cool the mixture to lukewarm. Whisk in the sugar and vanilla. Add the eggs, one at a time, whisking well until mixture is glossy and smooth. Stir in salt and flour just until combined.
Pour into the springform pan and smooth the top. Bake for 25-30 minutes or until a cake tester comes out with moist crumbs attached. Remove from the oven, leaving the oven on, and cool the brownie layer slightly while you make the cream cheese layer.
Prepare the Pumpkin Cheesecake Layer
In the bowl of an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy, scraping down the sides often. Add the pumpkin and beat on medium until blended. Reduce to low speed and add the eggs, one at a time. When mixed, add in the vanilla, cinnamon, ginger, and flour, mixing on low and scraping down the sides until well combined.
Pour the cheesecake filling over the baked brownie base and smooth the top.
Bake for 40 to 45 minutes until the center is set. Set on a rack and cool for 30 minutes. Run a thin knife around the edge of the pan to loosen the cake and remove the springform. Cool completely, then cover and refrigerate for another hour, preferably overnight. One hour before serving, remove from the refrigerator and set aside to add the Swiss meringue.
Swiss Meringue Topping
(Swiss meringue is best when used immediately and served the same day.)
Right before you serve the cheesecake, combine the egg whites, sugar, and salt in the bowl of a stand mixer.
Bring a saucepan with a few inches of water to a simmer. Set the mixer bowl over the simmering water, ensuring the water does not touch the bottom of the bowl.
Gently stir the mixture until the egg whites are very warm to the touch (175˚F) and the sugar has dissolved about 4 minutes.
Add the bowl to a stand mixer fitted with a whisk attachment. Beat the meringue at medium to low speed until foamy, about 2 minutes.
Gradually increase the speed and beat until you achieve a stiff peak that droops only slightly when you lift the whisk and the bottom and sides of the bowl no longer feel warm to the touch, about 4 minutes. Add the vanilla extract and beat for a few seconds to mix it in.
Pipe with a piping bag or spread on the top of the cheesecake, making decorative swirls. If desired, use a kitchen torch to brown the edges of the topping or place under the oven broiler to brown (be careful not to over-brown in an oven).
For best results, enjoy your cheesecake immediately after adding the topping.
by Kathy Douglas | Sep 24, 2024 | Desserts
Indulge in the ultimate autumn dessert with our Pumpkin Spice Cake, featuring the warm and cozy flavors of the season. This delectable cake is elevated with bits of candied ginger and toasted nuts, adding a delightful crunch and a hint of spice. But the real showstopper is the luxurious brown-butter caramel cream cheese frosting, perfectly balancing the cake’s sweetness and rich, creamy texture. Whether you’re hosting a festive gathering or simply craving a comforting treat, this cake is sure to impress and satisfy. Makes 12 to 16 servings
For the cake
¾ cup unsalted butter, plus more for the pans
2 cups unbleached all-purpose flour; more for the pans
1 ½ tsp baking soda
3/4 tsp table salt
2 tsp ground cinnamon
1 tsp ground ginger
¼ tsp allspice
¼ tsp ground cloves
1 ½ cups canned pumpkin purée
1 ½ cups granulated sugar
2/3 cup firmly packed light brown sugar
2 large eggs
1/3 cup buttermilk
For the frosting
8 oz pkg cream cheese at room temperature
¼ cup firmly packed light brown sugar
1 ¼ cups confectioners’ sugar
3 tbsp chopped crystallized ginger
½ cup nuts, walnuts, pecans or almonds, toasted
Make the cake
Preheat the oven to 350°F. Butter and flour two 9-inch round cake pans, line the bottoms with parchment, butter and flour the parchment.
Melt the butter in a 1-quart saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns a nutty golden-brown color, about 4 minutes. Pour into a small bowl and let stand until cool, about 15 minutes.
In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves until well combined.
In a large bowl, whisk the pumpkin purée with the granulated sugar, brown sugar, eggs, and buttermilk until well blended. With a rubber spatula, stir in the flour mixture until just combined and no large flour streaks remain.
Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.
Bake the cakes until a tester inserted in the center comes out clean, about 28 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes onto racks, remove the parchment, and cool completely—when the cakes are cooled, slice in half.
Make the frosting
Melt the butter in a 1-quart saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns a nutty golden-brown color, about 4 minutes. Pour into a small bowl and let stand until the solids settle at the bottom of the bowl, about 5 minutes.
Carefully transfer the bowl to the freezer and chill until just firm, about 18 minutes.
Using a spoon, carefully scrape the butter from the bowl, leaving the browned solids at the bottom; discard the solids.
Using a mixer, beat the butter, cream cheese, and brown sugar at medium-high speed until it is light in color and the brown sugar has dissolved for about 2 minutes. Gradually beat in the confectioners’ sugar and continue beating until fluffy, 1 to 2 minutes.
Assemble the cake
Put one cake layer on a cake plate. Spread 1/3 cup of the frosting on the layer. Continue with the remaining layers and the top of the cake. Sprinkle with the toasted nuts and candied ginger.
by Kathy Douglas | Sep 17, 2024 | Desserts
Embrace the flavors of fall with these irresistible Apple Spice Cookies. Each bite bursts with juicy bits of fresh apple and plump raisins, perfectly complemented by a medley of warm spices. To make these cookies even more delectable, we’ve added a luscious caramel frosting to spread over them, creating a sweet finish. These cookies are perfect for cozy afternoons, holiday gatherings, or simply as a treat to celebrate fall. Makes 20 cookies.
1 stick unsalted butter, room temperature
¾ cup sugar
½ cup grams dark brown sugar
2 eggs
1 tsp vanilla extract
3 ¼ cups all-purpose flour
1 tsp cinnamon
1 tsp ginger
1/4 teaspoon clove
1/4 teaspoon nutmeg
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
2 cups apple, peeled, and diced into small cubes, ¼ inch
½ cup raisins
For the Frosting
6 tbsp butter
3 cups powdered sugar
Pinch of salt
2 tbsp caramel sauce
2 to 3 tablespoons water
Preheat the oven to 350°F . Line two sheet trays with parchment paper.
Using a mixer fitted with a paddle attachment, cream butter and sugars until smooth and fluffy. Add the eggs, one at a time mixing completely between each one. Add the vanilla and mix until all are incorporated.
Whisk together flour, spices, baking soda, baking powder, and salt together in a large bowl. Add the flour mixture and stir in the apples and raisins, mixing well until incorporated.
Scoop 3 tablespoon-sized balls onto parchment-lined sheet pans. Bake for 12 minutes until barely golden around the edges. Place on a rack and cool completely before adding the frosting.
Make the Frosting
Melt butter in a 1-quart saucepan over medium heat. Continue cooking, stirring constantly and watching closely, for 5-6 minutes or until butter turns a golden brown color. Remove from heat, cool completely, then strain to remove brown bits.
Combine the browned butter, powdered sugar, salt, and caramel in a bowl. Using a mixer, beat at medium speed, gradually adding enough water to achieve the desired spreading consistency. Spread the frosting over the cooled cookies and let set for about 30 minutes.
by Kathy Douglas | Aug 27, 2024 | Desserts, Uncategorized
It’s sweet campfire memories with no fire or sticks needed. Experience the nostalgic joy of campfire treats with a modern twist in these irresistible S’more Bar Cookies. Each bite captures the essence of the classic s’more: a buttery graham cracker crust forms the foundation, followed by a rich, chocolatey center that melts in your mouth.
The pièce de résistance is a fluffy layer of homemade marshmallow that can be lightly toasted to perfection. These decadent bars are perfect for satisfying your sweet tooth and bringing a touch of campfire magic to your Labor Day Holiday weekend without needing an open flame. Yield is one 9×9 pan, about 16.
Graham Cracker Crust
¾ cup melted unsalted butter, plus 1 tablespoon for the pan
4 cups graham cracker crumbs
¼ cup sugar
½ tsp salt
Preheat oven to 350˚F.
Line a 9×9” pan with foil allowing extra foil to hang over the sides for easy removal. Butter the foil.
In a large bowl, Stir together the melted butter, graham cracker crumbs, sugar, and salt until well combined. Press into the bottom of the pan and bake for 8 minutes. Remove and cool slightly while you make the chocolate center. Reduce the oven temperature to 300˚F.
Chocolate Center
¾ cup unsalted butter
6 oz semisweet chocolate chips
2 large eggs
2 large egg yolks
¾ cups dark brown sugar, packed
½ cup confectioners’ sugar
1 ½ tbsp granulated sugar
1 ½ tbsp light corn syrup
1 ½ tbsp pure vanilla extract
¼ tsp salt
¾ cup all-purpose flour
Place the butter and semi-sweet chocolate in a stainless-steel bowl. In a large saucepan, bring water to a simmer. Place the bowl of chocolate and butter over the hot water, being careful not to let the bowl touch the water. Stir every few minutes until melted; remove and set aside to cool slightly.
Whisk the eggs, egg yolks, brown sugar, confectioners’ sugar, granulated sugar, corn syrup, vanilla, and salt in a large bowl. Slowly add the chocolate to the egg mixture in small amounts to temper the chocolate into the eggs. When thoroughly mixed, whisk in the flour. Pour the batter over the graham cracker crust and smooth the top. Place in the oven and bake for 1 hour or when small bits still stick to a cake tester when you check for doneness. Remove and cool completely.
Marshmallow Topping
4 envelopes unflavored gelatin
3 cups granulated sugar
1 ¼ cups light corn syrup
¼ tsp salt
1 tsp vanilla extract
Soften gelatin in ¾ cups of water and set aside. In a small saucepan, combine ¾ cups of water with sugar and corn syrup. Bring to a boil and cook to 238˚F on a candy thermometer to make a hot syrup. Using a stand mixer fitted with a whisk, beat the gelatin mixture on high while slowly streaming the hot syrup into the bowl with the gelatin. Then add the salt and extract and beat until stiff peaks form for about 15 minutes.
Using a greased spatula, spread the marshmallow over the cooled brownies. Cool completely, then refrigerate for at least two hours or overnight. Remove using the foil, then, using an oiled knife, cut into 16 pieces.
Optional: Place the cut s’mores on a cookie sheet when ready to serve. Use a kitchen torch or place under the broiler to brown the marshmallow top.
by Kathy Douglas | Aug 20, 2024 | Desserts
Dive into the rich, indulgent flavors of a classic Texas Sheet Cake, a beloved Southern dessert that never fails to impress. This iconic treat boasts a moist, tender sheet-tray-sized chocolate cake topped with a luscious, fudge-like icing, making it a crowd-pleaser for any occasion.
With its large, easy-to-serve format, Texas Sheet Cake is perfect for Summer or Fall gatherings, potlucks, and celebrations. Using simple ingredients, this one-inch-tall cake has a straightforward preparation that creates a decadent, melt-in-your-mouth experience, ensuring it will quickly become everyone’s favorite. Yields one 13-by-18-inch cake.
Cake
1 cup (227g) unsalted butter, plus more for greasing the pan
2 cups (215g) chopped pecans
2 cups (255g) all-purpose flour
2 cups (400g) granulated sugar
1 tsp baking soda
½ tsp salt
⅓ cup (40g) unsweetened cocoa powder
1 cup warm water
½ cup (115g) sour cream
2 large eggs, beaten
1 tsp pure vanilla extract
Icing
¾ cup (170g) unsalted butter
⅓ cup (40g) unsweetened cocoa powder
¼ cup (60g) whole milk
1 tsp pure vanilla extract
2½ cups (360g) confectioners’ sugar
To prepare the cake:
Preheat the oven to 350˚F. Prepare a 13-by-18-by-1 sheet pan by buttering it well.
Spread the pecans on a second sheet pan. Place in the oven and bake until lightly toasted, 7 to 9 minutes. Set aside to cool.
In a large bowl. combine the flour, sugar, baking soda, and salt; whisk to combine and set aside.
Place a medium saucepan over medium heat to melt the butter, stirring often. Add in the cocoa powder and stir until well combined. Then add the warm water and boil for 30 seconds, stirring continuously. Pour the mixture into the center of the dry ingredients and combine until no traces of flour remain.
Whisk the sour cream, eggs, and vanilla in a medium bowl. Pour into the chocolate mixture and fold gently until incorporated.
Pour into the buttered pan and spread evenly. Bake until a toothpick inserted in the center comes out with only a few crumbs, about 18 to 21 minutes. Remove from the oven and set the sheet pan on a wire rack.
To prepare the icing:
Immediately after the cake comes out of the oven, make the icing. Start by melting the butter in a medium saucepan over medium heat, stirring often. Add the cocoa, stir until smooth and bubbling, then turn off the heat.
Add in the milk, vanilla, and confectioners’ sugar, and whisk until smooth with only very tiny lumps remaining.
Pour the warm frosting directly over the warm cake and spread evenly. Sprinkle the toasted pecans all over the top and gently press into the icing.
Cool completely in the pan on a rack.
Tightly wrapped, the cake will keep at room temperature for up to 3 days.
by Kathy Douglas | Aug 6, 2024 | Desserts
Celebrate the USA with these decadent chocolate cherry cupcakes, a delightful fusion of rich chocolate and sweet cherries. Each moist and fluffy cupcake is studded with juicy cherries, creating a fruity flavor in every bite. To elevate the experience, these delectable treats are topped with smooth and glossy ganache icing, adding a layer of velvety richness. Decorate with tiny flags to match your Olympic theme! Makes 24 cupcakes.
For the cake:
1 3/4 cups all-purpose flour
1 3/4 cups sugar
1/2 cup cocoa powder
1/3 cup instant nonfat dry milk
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 can cherry pie filling
1 tsp almond extract
3 eggs
cooking spray, as needed
whole cherries and small flags for decoration
For the frosting:
16 ounces bittersweet chocolate, chopped fine
2 cups cream
24 cupcake wrappers
Combine the flour, sugar, cocoa powder, instant nonfat dry milk, baking powder, baking soda, and salt in a large bowl. Whisk to combine completely.
Whisk the three eggs in a small bowl until the yolks and whites are completely mixed.
Make a well in the center of the dry ingredient and add the can of cherry pie filling, eggs, and almond extract. Stir until no dry lumps remain.
Spoon evenly into 24 cupcake pans lightly sprayed with nonstick cooking spray. Bake for 12-15 minutes or until a toothpick in the center comes out clean. Cool before frosting.
Make the frosting while the cake is cooling. Place the chopped chocolate in a bowl. Heat the heavy cream in a quart-sized, microwave-safe container for 3 to 4 minutes on high until just at a simmer. Watch carefully so the cream doesn’t boil. Pour the cream over the chocolate and let stand for 2 minutes. Whisk until the chocolate mixture is smooth.
Put the ganache in the refrigerator for about 30 minutes to get to room temperature, stirring occasionally until it is slightly thick. Once at room temperature, please place it in the bowl of a stand mixer and whisk on high for 2 to 3 minutes until soft and fluffy. Add to a large piping bag fitted with a star tip and pipe on top of the cupcakes or use a knife to spread over the cupcakes.
Recent Comments