Gingersnap Cookies

I have never had a gingersnap cookie that I can recall and I was looking for a new cookie recipe to try. I am never disappointed with Annie’s recipes so I tried these and they were so good! They have the perfect amount of crunch while also being soft. They are not too strong either so I was able to eat two .. or maybe three. (I might have lost count.) Haha.

Gingersnap Cookies

Source: Everyday Annie
Yields: 2.5 dozen cookies

• 2½ cups all-purpose flour
• 1 tsp. baking soda
• 1½ tsp. ground ginger
• ½ tsp. ground cinnamon
• ¼ tsp. ground cloves
• ¼ tsp. salt
• 2/3 cup canola oil
• 1 cup packed brown sugar
• 1/3 cup molasses
• 1 large egg, plus 1 large egg white
• 1 cup coarse/sparkling sugar

Preheat oven to 325 degrees F. In a medium mixing bowl, combine the flour, baking soda, ginger, cinnamon, cloves, and salt. Blend with a whisk or fork. In the bowl of a stand mixer, combine the canola oil, brown sugar, molasses, and 1 large egg. Mix with beater attachment. Slowly add the dry mixture into the wet mixture until well combined. 

Roll the dough into 1-inch balls. Place the egg white into a small bowl and the sugar into a separate small bowl. Dip the dough balls into the egg white allowing it to drip for a second and then into the sugar. Place onto a cookie sheet lined with a silicone baking mat and slightly flatten with your hand. 

Bake in the preheated oven for 15-17 minutes until the center is cooked and edges begin to crack. Enjoy!

M&M Cookies

The usual M&M cookie recipes I've made in the past produce thin, greasy cookies. I was looking for a thicker and softer recipe to make for Santa's cookies this year. I was pleasantly surprised when I found this recipe (random Google search, FTW) and the cookies didn't look thin. Or greasy. They turned out great and even kept well over night. Okay, over several nights. :) We will definitely be baking these Monday for Santa since I am working Tuesday. This will be an exciting year since our son is really starting to understand a little more about Christmas.

M&M Cookies

Adapted from: All Recipes

Yields: 2 dozen cookies

1/2 cup packed brown sugar

1/4 cup white sugar

1/2 cup shortening

1 egg

3/4 tsp vanilla extract

1 1/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

3/4 cup M&M's, plus more for topping

Preheat oven to 350 degrees F. 

In the bowl of a stand mixer fitted with the paddle attachment, mix the sugars, shortening, egg, and vanilla until smooth. In a medium mixing bowl, mix flour, baking soda, and salt. Move mixer to slowest speed and add flour mixture in small increments. Blend well. Add M&M's to mixing bowl and mix on low speed.

Roll dough and place on cookie sheet lined with silicone baking mat. Slightly flatten with hand and press a few M&M's to the tops of cookies. Bake in preheated oven for 9-11 minutes. Allow cookies to cool on cookie sheet for 3-5 minutes and transfer to cookie rack.

Cake Balls



I was asked by a good friend to help provide some sweets/desserts at her baby shower a couple of weeks ago and I happily obliged. Any reason to bake sweets and I'll take it! I haven't always had good luck with cupcake icing and I wasn't quite sure how to transport them in one piece so I decided to take the easy way (or so I thought) and make cake balls.

Full disclosure: cake balls are horribly awful to make. They, however, do taste amazing and look great! I got compliments all afternoon about how great the cake balls tasted and there were very few left when we left the shower. Be prepared to get messy. Another great suggestion when making these is to pace yourself. Bake the cake one night, then roll them another. The next night dip them in the chocolate. This will save you energy and sanity. Just be sure you have the fridge space for however many you decide to make.

Cake Balls
Adapted from: Bakerella
Yields: 6 dozen balls, quarter-sized

1 box red velvet cake mix (and all the ingredients listed on the box)
1 container (16oz) cream cheese frosting
1/4 bar paraffin wax
1 bag milk chocolate chips

Bake cake as directed on box, for a 13x9 cake. Allow cake to cool and crumble in a large mixing bowl by hand. Add cream cheese frosting and mix well (note: if mixing with your hands it will be very messy.) Roll into quarter-sized balls and place on a cookie sheet lined with wax paper. Once all the balls are rolled, place the cookie sheets into the fridge to cool; or overnight.

Melt wax and chocolate in a double-boiler on medium-low heat, stirring often. Dip the cake balls into the chocolate with a spoon and place back onto the cookie sheet with wax paper. Cool in the fridge until ready to serve, up to 3 days.

If you really want to make your cake balls look even better, once they have set a little bit (but not all the way) you can take a toothpick and cut around the edges to get rid of any excess chocolate. But then again, who wouldn't want more chocolate.

Chocolate Covered Bananas

Pinterest is my new obsession! I got an idea to make something similar to these from one of the pins on there. I totally ignored the recipe when I made these because it was really a spur-of-the-moment kind of thing. I was making buckeyes and had a ton of leftover chocolate so I was searching for things to dip in it. Think chocolate fountain! I didn't want to use my apples since I was saving them for another recipe. I had some banana's so I dipped them into the chocoalte and froze them. I tasted them 1 hour after freezing (they weren't too frozen) and after overnight (they were rock solid). I definitely prefer and would suggest the 1-hour freezing because you still could taste the banana really well. This is a very easy dessert and a great way to use up all that extra chocolate!!

Chocolate Covered Bananas

Adapted from: Kelly's Kitch original

1/2 bag chocolate chips (6 oz)

1/4 bar paraffin wax

4-5 large bananas, cut into 1-inch segments

toothpicks

Parchment paper

Melt the chocolate and paraffin in a double boiler on the stove. While that is melting, prepare 1-2 baking sheets lined with parchment paper. Continue to mix the chocolate until all the wax is melted and there are no more chunks in the mixture. Dip the bananas with the toothpick into the chocolate, completely submerging it. Place onto the prepared baking sheet(s) and allow to freeze for at least 1 hour before serving.

If you plan to freeze overnight, I'd suggest letting them sit out for 20-30 minutes before serving.

Lattice Pie Crust

Pictured above is an apple pie. Directions below were made with a cran-blueberry pie.

First, start by placing the bottom pie crust into a 9-inch (or whatever size the recipe calls for), greased pie pan. Fill the pan with filling; in this case, cranberry blueberry pie (YUM).

 

If you feel inclined, take some of that extra pie crust and dip it right into the filling. Insert into mouth. Go ahead, you know you want to.

Next, roll out the second pie crust into at least a 12-inch round. Using a pizza cutter or this thingamajigger (yeah, it's a word ..), cut the crust into 1/2-inch sized strips. No need to measure or be precise.

Place half of the strips vertically on top of the pie spaced apart.

Fold back every other strip to the halfway point on the pie.

Place a new strip of crust onto the pie perpendicular to the strips you have just placed on there.

Fold the vertical strips back flat again Then, fold back the other vertical strips (not the ones you just did) and place another strip horizontally across the pie, being sure to space it however far apart from the previous strip that you'd like it to be.

And you guessed it, fold the vertical strips down again. Repeat this process until you get to the end of the pie and repeat for the other half of the pie.

The easiest way I remember (once you get that first horizontal piece down) is to always fold the strips that are underneath the previous strip. If that didn't make much sense, my husband will attest to the fact that I tend to give  way too much detail and information whether it be baking or directions. Psshh.

Anyways..

When you are finished, a little trick my mom taught me with any pie crust is to trim the excess off. Kitchen scissors work great for this.

Then, fold over the top and bottom pie crusts and pinch together with your fingers.

To make the beautiful fluted pattern on the edge, take your fingers as seen in the picture and form the edges. I don't really know how to explain that better, but you've made a pie before, right!? Well, if not, it doesn't take much to do this.

As with almost all pies, cover the crust with foil either the full baking time or at least the first half. Less browning, crunchy crust and more doughy, golden deliciousness.



Caramel Pumpkin Cheesecake

There isn't much I can say about this cheesecake that isn't already plainly obvious in the pictures. Other than my cracks, but I kinda like my cheesecake cracks. This cheesecake was so delicious and the pumpkin flavor really wasn't all that overbearing, which is fantastic since (confession time) I don't like pumpkin. I made this for Thanksgiving and I was in charge of something pumpkin for dessert. Pumpkin pie is too strong and bland for that matter so I decided to do something rich, creamy, and that would "wow" my husband's family. Wow, it did.

Next time I think I'll try it without the caramel topping (at least on top) since it stuck to everything and I think it would have been a tad bit less rich that way. I'm all for sweets, but I think Ree has a seriously unnatural sweet tooth. ;) Not that that's a bad thing...

Caramel Pumpkin Cheesecake
Adapted from: Pioneer Woman
Yields: 1 large cheesecake (12")

For Crust

12 ounces, weight store-bought gingersnaps
½ cup chopped pecans
6 Tablespoons butter, melted
2 Tablespoons brown sugar
1 dash salt

Filling

4 x 8 oz packages cream cheese
1 ½ cup sugar
1 can pumpkin puree (15oz) or 1 cup homemade
1 teaspoon ground cinnamon
1 teaspoon allspice
½ teaspoon nutmeg
4 eggs
2 Tablespoons heavy whipping cream
1 jar (about 12 oz) caramel topping, optional
Extra chopped pecans
Extra crushed gingersnaps

Crush gingersnaps in food processor or a Ziploc bag with a mallet. Add chopped pecans, melted butter, brown sugar, salt and pulse (or mix) until combined well. Mixture should stick together, but barely. Be sure it’s not too soggy. Press into bottom and sides of a greased 12-inch springform pan. Chill in fridge for 20-30 minutes.

While crust is chilling, make the filling by beating cream cheese and sugar in a bowl until light and fluffy (this is where a stand mixer is really helpful). Add pumpkin, spices, and mix again. Add the eggs one at a time, allowing each one to mix with cream cheese mixture for at least 20 seconds. Add cream and mix until just combined.

Remove crust from fridge and pour ½ jar of caramel topping on crust, if using. NOTE: Reviews on PW website indicate the caramel can harden sometimes, however I used the same brand she did and mine turned out great. Sprinkle caramel with extra chopped pecans. Gently pour the cheesecake mixture into the pan. Even out the top with a spatula.

Bake at 350°F for no less than 1 hour 15 minutes, or until no longer soupy. It should still be somewhat jiggly in the middle though. I baked mine quite a bit longer, but then again the recipe called for a 10-inch pan and mine overflowed.

Cool on the counter for 30 minutes and pour the rest of the caramel topping on top of cheesecake, if using. Smooth out with spatula and chill for at least 4 hours, or overnight. It said to cover the cheesecake, but be careful because the caramel sticks to EVERYTHING.

When ready to serve, remove the rim from the pan and slice. Sprinkle with extra crushed gingersnaps, if desired. The best way to slice a cheesecake is with a knife that has been run under hot water for a few seconds on each side. After each slice, clean the knife off with the hot water and slice again. Sounds tedious, but it makes the best (and most beautiful) slices!

Classic Apple Pie, revisited

Apple pie is the quintessential all-American dessert; in my eyes it is anyways. Pumpkin pie just doesn't do it for me, even after an amazing Thanksgiving dinner. This year what was I elected to bring? Pumpkin pie. *shudder*

What am I bringing in addition to (yes, I follow directions) the pumpkin pie? THIS! It's my mom's recipe handed down from generations who've made this amazing dish before. I made it last year for the Fourth of July and my husband's friends were amazed it was completely homemade. Needless to say, it was eaten quickly and next time I'll have to make three pies. If you're looking for a classic and delicious pie for Thanksgiving or any occasion (ah hem, week night cravings), this is it!!

Classic Apple Pie
Kelly's Kitch original
Yields: 8 slices; 1 9-inch pie

3/4 cup sugar
1/4 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
7 medium to large apples, peeled and sliced (or chopped)
3 tbsp butter or margarine
3 tsp lime or lemon juice
2 nine-inch pie crusts

Grease a 9-inch pie plate and place an unbaked pie crust  into it. Stir together sugar, flour, cinnamon and nutmeg in large bowl. Mix in apples until mixture is paste-like. Place mixture into greased pie pan lined with pie crust.

Cut the butter into pea-sized portions and lay on top of the apple filling. Squeeze a little lime juice on top. Cover with the second pie crust and fold edges over and make into zig-zag (crust) pattern. Cut 6-8 slits in the top of the pie crust about an inch long. Sprinkle top crust with cinnamon.

Cover the edges of the crust with foil and bake for 30 minutes at 425°F. Remove foil and bake another 15-20 minutes, until crust is golden brown.

Pumpkin Brulee

Usually I turn my nose away from any recipe that has the word "pumpkin" in it. Yeah, I know, it's totally un-American, but I just don't like pumpkin flavor. Well, ever since I made whipped pumpkin dip and pumpkin pie bars, I've opened up to using pumpkin in more recipes. When it comes to crème brulee, I'll try just about any version! I saw this recipe and just had to try it right away! I actually made three different versions and the one below was the best. I tried with and without granola and cane sugar on top. You can always tweak it, but this brulee is an amazing way to bring in the month of October and fall weather!

Pumpkin Brulee

Adapted from: Pillsbury

Yields: 6 servings

6 egg yolks

1/3 cup sugar

1 1/2 cups heavy whipping cream

1 cup canned pumpkin (NOT pumpkin pie mix)

2 tsp pumpkin pie spice

pure cane sugar, for topping

Heat oven to 325°F. Grease 6 (6-oz) ramekins with butter or cooking spray. Place inside of a 13x9-inch baking dish. In a large bowl, beat egg yolks with wire whisk for 1 minute, or until thickened. Beat in sugar, cream, pumpkin, and spice until mixed well. Divide and pour into the six ramekins.

Pour warm enough warm water to cover the ramekins halfway up the sides. Bake in the oven for 50-55 minutes, until set. Carefully remove pan from oven and allow to cool on a wire rack for 20 minutes. Remove rammekins from pan, dry off and wrap in plastic wrap. Place rammekins in fridge for at least 2 hours to chill.

When ready to serve, sprinkle 1 tsp cane sugar on top of brulee and use small torch to melt sugar. Serve immediately!

Berry Pie Pops

Happy Labor Day to everyone! I am enjoying a very relaxing day at home with my two-month-old son and husband. We had a lovely pancake breakfast, but we really needed something festive to snack on today. I have been watching more Cooking Channel lately and found my new favorite chef, Kelsey Nixon. I absolutely love her show and she makes the most wonderful things! I have only seen two episodes and have 3 foods already bookmarked! At any rate, this was one of the foods I just had to make right away.

With as many pies as I've made over the years, it's surprising that I have never thought to make these cute individual pies. Sometimes when I have to slice pie myself I get a little generous with the portion. These are perfect in that they will always be the perfect portion; no need for guessing! They were absolutely scrumptious, a beautiful presentation, and very easy to make. I wouldn't do the sticks again as I think they would make for fantastic "finger food" at our next family gathering. Hello, these little pies just SCREAM Fourth of July! You've got to try them. You won't be disappointed! The best part is that you can always change the filling to another fruit very easily, too.

Berry Pie Pops

Adapted from: Kelsey Nixon (Cooking Channel)

Yields: 8 individual pies

Ingredients

For the dough

1 1/2 cup all-purpose flour, plus more for dusting

1/2 tsp salt

3/4 cup unsalted butter, cold, chopped into pea-sized cubes

5-6 Tbsp cold water

For the filling

1 1/2 cup strawberry & raspberry mix, large chopped

1/4 cup plus2 Tbsp sugar

1 1/2 Tbsp cornstarch

1 tsp lemon juice

1 egg beaten

1 Tbsp water

turbinado sugar, for dusting

8 lollipop sticks (optional)

Directions:

To make the dough, combine flour and salt in a stand mixer fitted with the paddle attachment. Mix briefly and while on low speed, add the butter pieces until a coarse mixture develops. Add the water 1 tablespoon at a time until dough forms and is slightly tacky. Roll dough into large ball and wrap in plastic wrap. Keep refrigerated for at least 30 minutes.

While the dough is cooling, make the filling by placing the berries in a small saucepan on medium-high heat. Stir in the sugar, cornstarch and lemon juice. Mix well until liquid forms. Bring mixture to a slight boil and reduce heat to low. Continue to stir mixture occasionally for about 10 minutes, or until a spoon is coated with the liquid. Remove from heat and allow to cool (or place in tupperware and refrigerate for faster cooling).

When ready to assemble and bake, preheat oven to 375°F. Line a large baking sheet with silicone mat or parchment paper. Roll out pie dough onto a well-floured surface. Cut out 16 circles with a large, round cookie cutter (or 28-ounce can). Place 8 rounds on baking sheet.

Mix egg and water in small bowl. Scoop 1 tablespoon of berry filling onto the center of the rounds on baking sheet being sure to leave a small 1/4-inch edge all the way around. Brush edges with the egg mixture. Place a lollipop stick in the middle, if using, and be sure the stick goes almost to the top of the inside of the pies.

Stretch out one of the extra rounds a little bit and then place on top of the round with filling. Press edges together. Using a clean fork, press the edges slightly to be sure they are sealed well. Take a paring knife and cut several slits in the top of the pies for ventilation. Repeat with remaining rounds making a total of 8 individual pies.

Brush the tops with the egg wash mixture and sprinkle the turbinado sugar on top. Bake, uncovered, for about 20 minutes or until golden brown on top. Allow to cool. Filling will be very hot!

Traditional Sugar Cookies

This is my quick go-to recipe for my sweets cravings. It's a very simple recipe that involves using ingredients you probably already have on hand. I absolutely love making (and eating) cookies any day, any time. These cookies are fantastic as-is plain, but could definitely be made even more custom by adding some icing. I might try them one day when I have more time with a softer buttercream type of icing. Even royal icing would be a delicious addition to these soft and amazing cookies.

Traditional Sugar Cookies

Adapted from: Annie's Eats, originally The Pastry Queen

Yeilds: 20 cookies

2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

8 Tbsp butter, at room temperature

1/2 cup vegetable oil

1/2 cup granulated sugar, plus extra for sprinkling

1/2 cup powdered sugar

1 large egg

2 tsp vanilla extract

1/4 tsp lemon juice

In a small mixing bowl combine the flour, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix the softened butter on medium speed until smooth. Add the vegetable oil on medium-high speed until mixed well, about 1 minute. Add in the granulated and powdered sugar until well incorporated, about 1 minute for each. Beat in the egg until well incorporated. Finally, add the vanilla and lemon juice.

Reduce mixer speed to low and add the dry mixture a little at a time. Freeze dough for 15 minutes (or at least 1 hour in the fridge). Drop dough balls onto cookie sheets lined with silicone mat or parchment paper. Flatten gently with hand and sprinkle extra sugar on top. Bake in a preheated oven at 350 degrees for about 12-15 minutes, or until bottoms are golden-brown. Let sit on cookie sheets for 10 minutes and then transfer to a wire cooling rack. Once cooled, store in airtight container.

Turtle Brownies

It’s that time of year again. April is full of wonderful Easter goodies, cookies, and other sweet treats. I can’t wait to have Easter egg hunts with my children like my sister and I had. The one thing I know I will succeed in doing is baking. This brownie recipe was my first attempt at homemade brownies. I usually make the boxed stuff because I don’t like brownies (SHOCKER!). They always are either crunchy on the edges or unbaked in the middle. These were not even close to the boxed stuff (not to mention the caramel and pecans)!

I actually liked these, which I blame partly on the pregnancy as I’ve developed a higher tolerance (read: craving) for chocolate these days. The chocolate isn’t too sweet or overwhelming and the caramel and pecans make it even more perfectly crunchy and gooey. I know the blogger who posted this said she made a half batch and I did as well. They turned out fantastic! I got compliments all day from coworkers.

Turtle Brownies

 Adapted from: Annies Eats, originally The Pastry Queen

Yields: 24 brownies



For the brownies:

1 cup (2 sticks) unsalted butter
12 oz bittersweet chocolate, coarsely chopped (I used bittersweet chips)
1½ cups sugar
4 large eggs
1 Tbsp vanilla extract
1¼ cups all-purpose flour
½ tsp salt
1 cup pecan, coarsely chopped (optional)
¾ cup semisweet chocolate chips

For the caramel filling:
14 oz. caramel candies, unwrapped
1/3 cup heavy cream

Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray. In a heatproof bowl over a simmering pot of water, combine the bittersweet chocolate and butter. Heat, stirring occasionally, until completely melted and smooth. (Alternatively, you can microwave in 30 second intervals, stirring in between, until completely melted.) Remove the bowl from the heat and whisk in the sugar, eggs and vanilla until well incorporated. Stir in the flour and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 20 minutes. Remove from the oven, maintaining the oven temperature, and let cool for 20 minutes.

Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown, about 5-6 minutes. Remove from the heat and set aside.

To make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat. Heat, stirring frequently, until melted and smooth. Stir in half of the pecans and immediately spread the caramel mixture over the bottom brownie layer. Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer. Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. (To speed the cooling process, chill in the freezer for at least 30 minutes.)

Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Some of the foil might stick to the caramel sides, but it peels of easily. Store in an airtight container.

New York Cheesecake

Cheesecake is one of my (many) weaknesses when it comes to food. I am willing to try almost any type or flavor of cheesecake. I’ve had several versions but there is always one classic that never gets old: New York Style. Up until recently I’ve not had any springform pans to be able to try this classic at home. I purchased some right after Christmas and forgot about them until now. I am so incredibly glad that I remembered them. I made this cheesecake for my mom’s birthday this year and everyone just loved it!

New York Cheesecake
Adapted from: Annie’s Eats, originally Baking Illustrated
Yields: 1 9-inch cheesecake

For the crust:
5 Tbsp unsalted butter, melted
4 oz graham cracker crumbs
1 Tbsp white sugar
1 Tbsp butter, melted, for greasing the pan

For the cheesecake:
2 ½ lb cream cheese (5 8-oz packages), chopped roughly at room temperature
Pinch salt
1 ½ cups white sugar
1/3 cup sour cream
2 tsp lemon juice
2 tsp vanilla extract
2 large egg yolks plus 6 large eggs, at room temperature

To make the crust, preheat oven to 325 degrees and adjust an oven rack to the lower-middle position. Brush the bottom and sides of the pan with ½ of the tablespoon of melted butter. In a separate small bowl, combine the graham cracker crumbs, butter and sugar. Mix well and pour into the springform pan. Press the crust firmly onto the bottom of the pan in an even layer. Using your fingers has always been the best method for me. Bake until fragrant and it begins to brown around the edges, around 13 minutes. Cook on a wire rack while preparing filling.

Increase oven temperature to 500 degrees. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Scrape the beater and bowl with a rubber spatula. Add the salt and half of the sugar and continue to beat on medium-low until combined, about 1 minute. Scrape the bowl again. Beat in the remaining sugar until combined, about 1 minute. Scrape the bowl and add the sour cream, lemon juice, and vanilla. Beat on a low speed until combined, about 1 minute. Scrape the bowl and add the eggs and yolks one at a time until thoroughly combined. Scrape the bowl in between each addition.

Brush the sides of the springform pan with remaining ½ tablespoon of melted butter. Set the pan on a rimmed baking sheet in case the pan leaks (mine were new so luckily they didn’t leak). Pour the filling onto the baked crust in the pan. Bake 10 minutes, turning often, and then reduce the heat to 200 degrees. Continue to turn about halfway through baking time. Bake until the cheesecake reads about 160 degrees on an instant read thermometer. Do not bake less than 1 hour and 45 minutes. I baked mine for about 1 hour and 30 minutes and it wasn’t finished yet so I had to bake it a little more later. I would say that 2hours is a great time frame to aim for. Note: The temperature of the cheesecake might exceed 160 degrees, but this is okay.

Transfer cake to wire rack and cool until barely warm to the touch, about 2 ½ hours. Run a paring knife between the cake and the springform pan sides. Wrap tightly in plastic wrap and keep in the fridge until ready to serve, at least 3 hours. To unmold the cheesecake, remove the sides of the pan and slide a thin metal spatula underneath the crust to loosen. Slide the cake onto a serving plate and let it stand at room temperature for about 30 minutes. Cut into wedges and serve.

Note: Use a long, thin and sharp knife that has been run under hot water and dried for slicing. Wipe the blade clean and rewarm in between slices.

To make the strawberry sauce, simply mix 1 pint of strawberries roughly chopped with 1/3 cup sugar in a covered bowl or tupperware container and leave in the fridge for 3+ hours.

Mango Ice Cream

I love mangoes. I really love any kind of fruit (with the exception of most melons). If I could live off of fruit every day, I probably would. Mangoes are one of my absolute favorites, behind kiwi and strawberries. I saw some frozen mango pieces at my grocery store and thought it might be fun to experiment with them in smoothies or ice creams. Maybe it’s just me, but I’m so ready for summer to be here. Hopefully it will come sooner rather than later! I’m definitely ready to drive with my windows down. So here is to summer and all the good ice creams that come along with it! Enjoy.

Mango Ice Cream
Adapted from: Cuisinart
Yields: 1 quart

1 ½ cup frozen mango pieces, thawed (or fresh)
¾ cup whole or 2% milk
2/3 cup granulated sugar
Pinch salt
1 ½ cups heavy whipping cream
1 ½ tsp vanilla extract

In a small food processor, puree the chopped and thawed mango. Reserve in bowl. Meanwhile, using a hand mixer, combine the milk, sugar and salt in a medium mixing bowl. Once sugar is fully incorporated, add whipping cream and vanilla. Finally add the reserved mango and mix well. You may cover in the fridge for 1 hour or go ahead and make in your ice cream maker per manufacturer’s instructions.

Strawberry Ice Cream

Even if it is winter and there's snow on the ground, a girl's got to have her ice cream. Strawberry is my absolute favorite kind .. of anything! I grew up on strictly a strawberry ice cream diet (for dessert anyways). Nothing else compared. Boy oh boy am I glad my husband got me an ice cream maker for Christmas. This strawberry ice cream is THE BEST ice cream I've ever tasted .. including the famous Handel's. Yes, I'm sorry to tell them but I have found a better recipe.

 I also got David Lebovitz's book with several ice cream recipes in it, but I tried one (chocolate) and it turned out way too overly-chocolate. I'm still hesitant to try another one. All of his strawberry recipes called for vodka, which I can't have right now because as most of you know, I'm a little over 3 months pregnant. I will try some others, probably sorbets which are my favorite (you know, besides strawberry ice cream).

Strawberry Ice Cream

Adapted from: Cuisinart (the recipes that came with the machine)

Yields: 1 quart ice cream

1 ½ cups fresh or frozen strawberries (slightly thawed)

¾ cups whole or 2% milk
2/3 cup granulated sugar
Pinch salt
1 ½ cups heavy whipping cream
1 ½ tsp pure vanilla extract

Hull the strawberries if they are fresh or allow them to thaw most of the way if frozen. Put the strawberries into a food processor or blender and chop until finely pureed. Reserve in bowl.

In a medium bowl, using a hand mixer on low speed, whisk the milk, sugar and salt until combined and sugar is dissolved. Stir in the heavy cream and vanilla and continue to mix well. Add the reserved strawberries with all the juices until well incorporated. You may cover and chill at least 1 hour or go ahead and make the ice cream immediately.

Using the manufacturer’s instructions, pour the ice cream into the ice cream maker for 15-20 minutes or until desired consistency. Transfer to an airtight container and store in the fridge. Ice cream will solidify more with being in the freezer.

Cran-Blueberry Pie

I’ve never really liked cranberry sauce because of its tanginess. If they are mixed with a very sweet berry, however, they taste absolutely wonderful. I think that is what makes this pie irresistible. I made it a few weeks ago and I loved it so much I’m going to make another one for my family Christmas dinner (that my dad volunteered me to host this year). The main problems with my hosting a big family dinner is: stress and picking out food. I don’t know what everyone will like and I want to go out of the ordinary but I’m afraid people won’t eat anything or will complain. This year I’m going traditional with a few out of the ordinary extras. This will be something my family has never eaten and I can’t wait to see their faces!

Cran Blueberry Pie
Adapted from: Annie’s Eats, originally Bon Appétit
Yields: one 9-inch pie

For the filling:
16 oz frozen blueberries (do not thaw)
12 oz frozen cranberries (do not thaw) *
1 ¼ cup sugar
3 Tbsp cornstarch
2 cinnamon sticks, or 2 tsp ground cinnamon
1 Tbsp lemon juice
½ tsp finely grated lemon zest

For assembling:
2 9-inch pie crusts
ground nutmeg, for sprinkling

To make the filling, combine the blueberries, cranberries, sugar, cornstarch, cinnamon sticks (or ground cinnamon), lemon juice and zest in a large saucepan. Cook over medium-high heat until the mixture has thickened and begins to boil, stirring constantly, about 14 minutes. Once the mixture begins to boil, continue to boil for an additional 2 minutes, stirring constantly. Transfer the mixture to a bowl and allow it to cool completely before proceeding.

Preheat the oven to 400˚F. Roll out one of the pie crusts to a 12-inch round. Line a 9-inch pie plate with the crust. Remove cinnamon sticks, if using, from the cooled mixture. Then, spread the filling onto the bottom crust in the pie plate. Roll out the second piece of pie crust into a 12-inch round and either cut strips for a lattice crust or place loosely on top of pie and cut slits in the top. Cut off excess crust and pinch the edges together and use your fingers to make a fluted pattern. Sprinkle nutmeg on top crust and bake in the oven for 60-70 minutes, rotating halfway. Be sure to place a drip pan underneath in the oven because this pie will get messy towards the end of the baking time. If the crust is browning too quickly, place foil around it and continue baking normally. Allow pie to cool on a wire rack and serve warm or at room temperature.

*If you can't find already frozen cranberries like I couldn't, then you can buy a 12 ounce package of cranberries in the produce section of your local store and keep in the freezer for this recipe.

Cinnamon Sugar Biscotti

If you've ever been to a cafe or Starbucks, you have probably seen their biscotti. Do they make them fresh every day? Maybe. You probably won't get a straight answer. If you were to ask me to choose between taking the time to bake my own biscotti or buying it at a cafe, I would choose to bake it any time! After baking this biscotti, I will never ever buy them at a cafe again! The ones you buy are so rock-hard you feel kind of like you might need to get your dentist on speed dial. Yes, I'm talking chipping-teeth hard. These have the perfect amount of crispiness complemented by a wonderful chewiness, too. They go great with hot drinks (coffee, tea, hot coco) or even a big glass of milk; dessert anyone? Did I mention that this was the first thing I've ever made to be eaten so quickly?! :)

Cinnamon Sugar Biscotti

Adapted from: Annie's Eats, originally Joy the Baker

Yields: 20-24 cookies

For the dough:

2 cups all-purpose flour

1.5 tsp ground cinnamon

1 tsp baking powder

1/4 tsp salt

1 cup sugar (granulated, white)

6 Tbsp butter, at room temperature

1 large egg, plus 1 large egg yolk

1 tsp vanilla extract

For topping:

1/4 cup sugar

1 tsp ground cinnamon

1 large egg, slightly beaten

Preheat oven to 325˚ F. Line a baking sheet with a silicone baking mat (or parchment paper). In a medium bowl, combine the flour, cinnamon, baking powder, and salt. Whisk slightly and set aside. In the bowl of a stand mixer, cream the butter and sugar together (paddle attachment) on medium-high speed until light and fluffy, about 3-4 minutes. Scrape the bowl with a spatula if necessary. Blend in the egg and yolk, beating well after each. Add the vanilla until well incorporated. Moving the mixer to low speed, slowly add the dry ingredients until a dough forms.

Divide dough into two halves and shape each half into a 9-inch long log. They should be about 1.5 inches wide. Place them onto the prepared baking sheet, spacing the logs at least 3-inches apart. In a small bowl, whisk the beaten egg briefly. Mix the cinnamon and sugar together in a separate small bowl and taste for preference. Add more sugar or cinnamon as desired. Baste the beaten egg on top of the two logs and sprinkle with the cinnamon sugar mixture.

Bake for 40-45 minutes, rotating halfway through the baking. Bake until tops are golden brown and slightly firm. Remove the pan from the oven but maintain the temperature in it. Once the logs are cool enough to handle, slice diagonally along the loaves into 1.5-inch thick pieces (10 per log). Place the sliced biscotti onto the baking sheet again, cut side down. Sprinkle with a little more of the cinnamon sugar mixture and bake an additional 10-15 minutes, until golden and crispy.

Sugar Grapes

Thumbing through my great-grandmother's recipe book, I came across this recipe. Sugar, egg whites and grapes. Simply from intrigue I pulled out the ingredients from my fridge and starting making these little guys. I only did a few, just in case they didn't taste all that good. Well, the result was interesting. The sugar did harden on the skins of the grapes although some had too much sugar (never thought I'd say that). My advice to anyone that wants to make these is to not put too much sugar on the grapes. The sweetness of the sugar and juiciness of the grapes are a perfect combination. I might even suggest mixing the grapes in the egg whites and then tossing with a small amount of sugar in a small bowl. Although they are a little sweet, they make for great finger food or a sweet side dish to your holiday meal. Another idea is just for a centerpiece or visual effect, these are adorable!

Sugar Grapes

Kelly's Kitch Original

20-30 grapes

1 egg, yolk removed

Sugar to coat

Dip the grapes in the egg white and then into a small bowl containing the sugar. Place the grapes on a cookie sheet to dry. If you want to speed the process a little, dip the grapes into the egg white and place in a small bowl. Then, add a little sugar at a time and coat the grapes, until desired coverage. Allow the sugar to harden on the skin of the grapes for at least 1 hour.

White Chocolate Crème Brulee

Of all the crème brulee I've eaten in my lifetime, this by far is the best one I've had yet! I always try to order it for dessert if we are at a fancy restaurant (or on our cruises we tend to go on). If this dessert wasn't so absolutely horrifyingly unhealthy, I would eat it daily. For now, I'll just stick with once or twice a year. If you haven't ever made it, like me, and are intimidated .. don't be. This recipe was so easy and almost fool-proof. Plus, your friends will definitely be impressed when you whip these babies out of the fridge. If you haven't ever had crème brulee before, then you absolutely are missing out on something amazing!

White Chocolate Crème Brulee

Adapted from: Allrecipes

Serves: 6-8

4 large egg yolks, at room temperature

1/3 cup granulated white sugar

2 cups heavy cream

4 oz White Chocolate baking bar, chopped into 1-inch pieces

1/2 tsp vanilla extract

hot water

4 tsp pure cane sugar, for topping (or granulated white sugar is okay)

Preheat the oven to 300 degrees. In the bowl of a stand mixer, whisk the egg yolks and 1/3-cup sugar until smooth (fitted with the whisk attachment). Keep it on low speed while you complete the next steps.

In a medium saucepan on medium-high heat, bring the cream to a simmer/slight boil. Add the white chocolate pieces and whisk while you remove the pan from the heat. Whisk until the chocolate is completely incorporated. This may take some time because it can chunk at the bottom if you don't whisk long enough.

Add 2 Tablespoons of the white chocolate mixture into the stand mixer with the yolks in it. Keep the mixer on medium-low speed and continue to add the rest of the white chocolate mixture. Note: To make this step easier, pour the saucepan contents into a large measuring cup with a spout, to prevent spilling. Whisk until smooth and then add the vanilla.

Pour the mixture into broiler-proof ramekin cups (see picture above) and place into a 9x13 deep dish baking pan. Add enough hot water to cover about 1-1.5 inches up the sides of the ramekins. Bake in the oven for 50-55 minutes. The mixture will still seen liquidy when they are done but as they cool, they will solidify. Allow to cool for 10 minutes in the hot water bath, then trasnfer to a cooling rack. Allow to cool completely and keep in the fridge for at least 2 hours before serving. If you want to save them for a few days later by keeping in the fridge, that is okay too.

To serve, sprinkle the tops of the ramekins with the cane sugar and using a Crème Brulee torch, crystalize the sugar on top. If you don't have a kitchen torch (get one, they are cheap and easy to use), then you can use a broiler but then you have to put them back in the fridge for another 30 minutes to cool again and they don't usually taste as good.

Pumpkin Pie Bars

As we get closer and closer to Halloween, I see more and more pumpkins everywhere I go. It makes me yearn for carving a pumpkin and baking the seeds. Oh how I love to bake the seeds! I look forward to it every single year. One year I promise to find out how to store and/or harvest them year-round and will share.

Now even though I love the holidays and pumpkin seeds, I really do not like pumpkin pie. Despite that little factoid, my poor husband loves it. Unfortunately for him I don't ever cook it because of my dislike for it. I feel so bad for him but I do know that he gets his pumpkin pie cravings fulfilled at Thanksgiving dinner. And yes, I'm that weirdo that brings her own dessert so she doesn't have to suffer through the pumpkin pie. Well now that you know how much I hate pumpkin pie, this recipe I absolutely love! I am not exactly sure how but I do know that it wouldn't be complete without the butterscotch chips on top or the addition of pecans and oatmeal. I think that is why I can actually eat this dessert even though I can taste the pumpkin.

And on a side note, everyone seems to be having a pumpkin puree shortage in my area but every time I go to the store, they always have a ton of cans. So each year I stock up with 3 or 4 and then never use them. I have quite a few to use up so be ready for another week (at least) of pumpkin recipes. =)

Pumpkin Pie Bars

Adapted from: Annie's Eats, originally Kraft

Makes: 24 bars (fills one 9x13" pan)

For the crust & topping:

1 1/3 cup all-purpose flour

1/4 cup sugar

1/2 cup packed brown sugar

12 Tbsp butter, cold and chopped

1 cup old-fashioned oats

1/2 cup pecans, chopped

Butterscotch chips, for topping

For the filling:

8 oz cream cheese, softened

1/2 cup sugar

3 eggs

1 can pumpkin puree (15 oz)

1 Tbsp pumpkin pie spice

1 tsp vanilla extract

Preheat oven to 350 degrees and line a 9x13-inch deep pan with foil. Lightly grease the foil.

In a large bowl, combine: flour, sugar and brown sugar. Toss with a fork and add the butter pieces. Blend with pastry blender. Stir in oats and pecans. Set 1 cup of this mixture aside. Add the rest of it to the foil pan and spread evenly and press to make firm. Bake uncovered for 15 mintues.

Meanwhile, in a stand mixer fitted with the paddle attachment, mix: cream cheese, sugar, eggs, pumpkin puree, spice, and vanilla. Mix on medium speed until well combined. Once crust is done baking, pour filling mixture into pan on top of warm crust. Sprinkle with the 1 cup reserve crust mixture and sprinkle with butterscotch chips. Bake 25 minutes and then transfer to a wire rack to cool. Slice, once cooled, and serve!

Caramel Corn

Caramel corn is something I have never really took a liking to, but with most things I hated as a child, I absolutely love as an adult. I still don't like candy corn (seen in mixture above) but my husband does so I thought I would incorporate that into the mixture.

In lieu of Halloween and Thanksgiving that are both just around the corner, I decided to do a "theme week" here on my blog. About time, right? I just past my one-year blogging anniversary and it's about time to get organized. I need to try recipes in advance and then post them according to the appropriate holiday. The only part about that I don't like? What do I actually make for the holiday when my family is expecting something amazing? I figured that I would just repeat the successful recipes since they don't get to see or taste the first version; those are for me, my husband and our friends. ;)

Caramel Corn

Adapted from: Annie's Eats, originally Christie's Corner

1 cup unpopped popcorn kernels

2 sticks butter

1/2 cup light corn syrup

2 cups packed brown sugar

1 tsp salt

1/2 tsp baking soda

1 tsp vanilla extract

Pop the popcorn as desired (I use my no-fail Cuisinart popcorn maker from Williams-Sonoma). Place popcorn in two very large bowls with enough room to toss them later without the popcorn overflowing.

Preheat oven to 250 degrees. Meanwhile, to make the caramel: melt butter in 2 quart sauce pan on medium heat. Once melted, add in the syrup, brown sugar and salt. Increase heat to medium-high and bring to a slight boil, stirring often. Reduce heat to medium and allow the mixture to boil undisturbed for 5 minutes. I had to keep an eye on the mixture as it would boil to the top of the sauce pan and I would have to lift the corner off the stove to let it cool back down.

After 5 minutes, remove mixture from heat and add the baking soda and vanilla. Mix well. Mixture will be bubbly and frothy, which is exactly what you want. Pour the caramel evenly between the two bowls of popcorn and toss with salad tongs until evenly coated. Lightly grease a few cookie sheets and lay the popcorn on them as evenly as possible. I used the suggested parchment paper (different than wax paper) so use that for an alternative.

Bake for 40-50 minutes, tossing every 10 minutes. Watch out for falling popcorn on your feet because it will be so hot it might burn you (trust me, I would know now). Test a piece of popcorn at 40 minutes and it should be crunchy and not soft or mushy. Place the baking sheets on wire cooling racks and allow to cool completely before breaking apart. Store them in an airtight container or plastic treat bags. They will not stay fresh more than a few hours in the open air.