Pumpkin Biscoff Cheesecake

 

 

It's that time of year where anything pumpkin sounds wonderful to bake.  I always make pumpkin cheesecakes for Thanksgiving.  This year I wanted to experiment with a little Biscoff on the top.  The combination was heavenly!  If you have never had Biscoff you should rush right out and get some!  They sell it at my local Martin's supermarket.  If you live near a Trader Joe's they have their version of Biscoff called Cookie Butter.

Recipe adapted from America's Test Kitchen

Ingredients:

 

crust

1 1/2 Cups crushed graham crackers (can use gingersnap cookies, shortbread cookies or any variety)

1/4 Cup pecans (optional)

5 Tbsp melted butter

3 Tbsp sugar

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground cloves

 

filling

4 8-ounce packages of cream cheese at room temperature

1 1/3 Cups sugar

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp ground allspice

1/2 tsp salt

1 15-ounce can pumpkin puree

1 Tbsp vanilla

1 Tbsp juice from a lemon

4 large eggs

1/2 cup heavy cream

 

topping

1/2 cup Biscoff or cookie butter

 

1 Cup heavy cream

1 Tbsp (or more if desired) sugar

1 tsp cinnamon

1 tsp vanilla bean paste (or vanilla extract)

 

 

For ingredients to incorporate smoothly, it is important that the cream cheese and eggs are room temperature.  I usually set them out on the counter first thing in the morning. 

 

Preheat oven to 325 degrees....slow and low for no cracks!

 

Pulse cookies or graham crackers in food processor along with pecans.  Add melted butter, spices, and sugar and pulse a few additional times.

Arrange two pieces of foil in a cross pattern as seen in this picture.  Spray a 9" Springform pan with cooking spray and then wrap the foil up the edges of the pan.

Pour crumbs into the bottom of the greased pan and bake at 325 for 14 minutes.  It will make your kitchen smell delish!

 

While the crust is baking prepare the filling.  Beat the cream cheese (which should be pretty soft by now) until smooth.  It is important to scrape down the sides every so often.  Add the sugar, spices, and salt.



 

 



 Mix in the pumpkin puree.  Scrape down the bowl and then add the vanilla and lemon juice.  Add eggs one at a time then scrape down the bowl again.  Finally mix in the 1/2 cup heavy cream.  Don't over mix because this can cause the cheesecake to crack.

 

Making the cheesecake in a water bath is simple and will about guarantee your cheesecake will be crack-free.  I set my springform pan into a large casserole pan.  Pour the batter gently over the crust.  It is o.k. if the crust is still warm.  The batter will almost come to the top of the pan.  Add hot tap water carefully to the pan.  The water should reach about half way up the springform pan. 

 

Bake at 325 for about 60-70 minutes.  Every oven is different.  Bake them until there is just a little jiggle left in the middle.  The cheesecake will continue to bake as it comes to a cool in the oven so don't over bake.  When there is just a small jiggle left, turn the oven off and open the door just a crack.  I let mine sit in the oven for at least an hour or two.  Then remove from the water bath.  Remove the foil.  You may notice some melted butter or some water that entered the foil.  It won't be a problem.

 

 

 

After the cheesecake has completely cooled, place in the refrigerator overnight.  The next day, melt 1/2 cup of the Biscoff in the microwave for approximately 30 seconds.  It doesn't take long.  Pour over cheesecake and tilt the pan to coat evenly.  Place  cheesecake in the freezer to help remove from the pan.

 

 

 

Let the cheesecake sit in the freezer for at least one hour.  To remove the outer ring, run a small knife around the edge and then release spring.  Run a large knife along the bottom to release from the bottom of the pan.

 

 

Chill the beaters and a glass measuring container in the fridge for about 15 minutes.  I use the glass measuring cup to mix directly in.  Add the whipping cream, cinnamon, vanilla, and sugar.  Mix at high speed until fluffy.  Place into a pastry bag with a tip of your choice and decorate as you wish. 

 

 

Be Thankful!

 

 

 

 

 

 





Peanut Butter Candy Corn Chocolate Chip Cookies

 

Have you tried the peanut butter and candy corn combination?  It's pretty tasty.  I made this recipe for homemade Butterfingers that are delish.  I thought that I would add the candy corn to some basic peanut butter cookies and throw in some chocolate chips for good measure.  You can see how some of the candy corn oozes out of the cookies but that just makes it more fun for the kids!  Just make sure you spray your pan with a non-stick spray before baking.

 

 

PBCCCC Cookies

1 Cup softened butter

1/2 Cup sugar

3/4 Cup packed brown sugar

2 eggs

1 Cup creamy peanut butter

1 tsp vanilla

1 tsp baking soda

1/2 tsp salt

2 Cups all purpose flour

1 Cup chocolate chips (milk or semi-sweet)

11 oz package candy corn

 

Preheat oven to 350 degrees.  Cream together butter and sugars.  Add eggs, peanut butter, and vanilla and mix well.  Add remaining ingredients and mix until incorporated.  Spray cookie sheet with non-stick spray and use a scoop to drop cookies onto the sheet.  Bake for about 9-10 minutes.  

Twix Bars

Twix Bars

 

 

 

Here's a delicious recipe for Twix bars.  I do not remember where I got this recipe.  It was before the days of Pinterest when I had to print up recipes from other blogs!  I've changed it a bit and it's a hit at our house. 

 

 

Twix Bars

 

Cookie base:

1 3/4 Cup all purpose flour

1 Cup cold butter

1/2 Cup packed brown sugar

 

Caramel filling:

3/4 Cup butter

1/2 Cup packed brown sugar

3 Tablespoons corn syrup

14 oz. can sweetened condensed milk

1 tsp. vanilla

 

Chocolate top layer:

1 bag 12 oz chocolate chips (I used milk chocolate)

1 Tbsp butter

 

 

Place all the cookie base ingredients into a food processor and pulse until they start to mix together.  It will not all blend together but will make small clumps when ready.  Press into a 9 X 13" pan that has been sprayed with non-stick spray.  Bake at 350 for 20 minutes or until lightly golden brown.

 

While the crust is baking, make the caramel filling.  Combine all the caramel ingredients except vanilla in a non-stick pan and heat over medium-high heat.  Stir constantly until it comes to a boil.  The butter will separate but later incorporate into the mix.  Reduce heat and simmer for about 6-8 minutes while constantly stirring.  Great arm workout!  Remove from heat and add vanilla.  Pour over the cookie crust and refrigerate until the caramel layer is cold and firm.

 

Melt the chocolate chips and butter in microwave, or over double boiler, and spread over cooled caramel layer.  I think I might try melting peanut butter chips or making a peanut butter sauce and spread over the caramel and top with chocolate next time!  Or try a layer of white chocolate....

 

 



Zucchini Skillet

Summertime means lots of zucchini and this is a favorite recipe that the whole family can enjoy.  The flavor combinations are reminiscent of pizza! 

Ingredients

1 Tbsp oil (olive, canola, whatever you prefer)

2 medium size zucchini

1/4 C finely diced onion

2 tsp minced garlic

1 diced tomato

1/2 tsp dried oregano

1/2 C shredded mozzarella cheese

salt and pepper to taste

Heat oil in nonstick skillet over medium high heat. Slice zucchini and add to skillet. This recipe is for small to average size zucchini so adjust recipe as needed. Stir and cook for about 5 minutes.  Add onion, garlic and oregano (I use an Italian mix from Penzey's  spices which is delish!) and cook for a few more minutes until lightly browned.  Add tomato (you can use canned diced tomatoes or even salsa if you don't have a tomato on hand). Bring just to a boil and reduce heat to low.  Simmer 3-5 minutes until zucchini is crisp tender. Sprinkle top with cheese and cover with lid until cheese melts. Serve hot.

Frosted Brownies

If you are having a serious chocolate craving than look no further!  My three year old was upset that I gave away the Mother's Day cake I made and he wanted me to make him something while he took a nap.  I decided to make some brownies and frost them for him since he's my favorite 3 year old.  They didn't last long at our house. 

Frosted Brownies
1 C (2 sticks) butter
1/2 C cocoa
2 C sugar
4 eggs
1 C all-purpose flour
1 tsp salt
1 tsp vanilla
1/2 tsp almond extract (optional)

frosting:
14 Tablespoons butter (1 whole stick and 3/4 of another)
1/4 C cocoa
1/3 C heavy cream (or milk)
1 tsp vanilla
2 C powdered sugar

Preheat oven to 350 degrees.  Melt 2 sticks butter in microwave, over double boiler, or in a saucepan.  Add 1/2 C cocoa and mix well.  Set aside to cool.  In a mixing bowl beat sugar and eggs until light colored and fluffy.  Mix in flour, salt, vanilla, and almond extract if using then add the chocolate/butter mixture.  Pour into a greased jelly roll pan (13X18 sheet pan).  Bake for 20 minutes. 

While brownies are baking you can start the frosting.  Melt the butter in a saucepan and add cocoa.  Mix well and remove from heat.  Add the rest of ingredients and then spread over warm brownies.

Sammy couldn't keep his fingers out of them (notice big finger indentation on brownie!) long enough to get a good pic and these were the last two left when I got around to taking pictures. 

Our favorite chocolate chippers....so far!

I have made many different chocolate chip cookies.  This recipe is so easy and it is our favorite.  It is a pretty standard recipe but with more brown than white sugar and it also has cornstarch in it.  This website has some basic info on cornstarch and its uses. 

You could use other candy or varieties of chocolate chips (butterscotch, milk chocolate, peanut butter, etc).  Sometimes I use part whole wheat flour and part all-purpose flour and have had great results.   

**update 3/12/2013 I have since found a new favorite recipe.  The only thing is you have to refrigerate it overnight and usually when the boys want cookies, they don't want to wait.  If you want another AWESOME recipe try this New York Times chocolate chip cookie over at Brown Eyed Baker.

Chocolate Chippers
Recipe adapted from Apple A Day

1 C softened butter
3/4 C brown sugar
1/4 C sugar
1 egg
2 tsp vanilla
2 C all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 package chocolate chips

Preheat oven to 350 degrees.  Cream softened butter with sugars until fluffy (I usually let it mix for about 5 minutes....really cream them good!) then add egg and vanilla.  Add remaining ingredients and mix until incorporated.  Use a scoop and drop onto cookie sheets.  Bake for 8-10 minutes and don't over bake.  Makes about 3 dozen cookies.

Summer Mango Salsa

So it's not quite summer but we've had some great weather.  I love making salsa and I don't have a specific "recipe".  I usually throw in a little of this and a little of that.  It is really something that you can change up each time and usually have good results.  The best is when you can use your tomatoes and peppers picked from the garden or a local farmer's market.  I like to use a variety of peppers but this recipe I just used jalapenos.

Summer Mango Salsa
3 large tomatoes
1/2 red onion
1 mango
2-3 jalapeno peppers (include seeds for more heat)
juice from one lemon or lime
1 T. vinegar (I used rice wine vinegar)
1 T. oil
1 T. minced garlic
salt and pepper to taste

Dice the tomatoes, onion, and peppers and add to large bowl.  You can save your seeds from the jalapenos and add more later if needed.  Here is a good video how to cut your mango.  Add the mango to the bowl and add remaining ingredients.  Mix well and add salt and pepper. 

Here are some other add-ins that we like....
cilantro
sweet corn
black beans
peaches or pineapple instead of mango