cinnamon roll filling

Cinnamon Roll Filling

3/4 cup packed light brown sugar

3 Tbsp. ground cinnamon

1/8 tsp. salt

Pumpkin Cheesecake #2

Pumpkin Cheesecake

from Lion House Classics

1 1/2 cups graham cracker crumbs, rolled fine

3 Tbsp. butter or margarine, melted

3 packages (8 ounces each) cream cheese, softened

1 cup sugar

3 eggs

3/4 tsp. vanilla

1 1/3 cups plus 2 Tbsp. pumpkin

3/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ginger

1/4 tsp. cloves

1/2 tsp. salt

1 pint sour cream

3 Tbsp. sugar

1/2 tsp. vanilla

Mix graham cracker crumbs and butter or margarine. Press firmly onto bottom and sides of 9 or 10 inch springform pan. Whip cream cheese in mixer bowl; gradually add sugar, then eggs one at a time. Stir in vanilla. In a separate bowl, combine pumpkin, cinnamon, nutmeg, ginger, cloves, and salt. Mix well; add to cream cheese mixture. Pour filling into crust. Bake at 300 degrees for 55 minutes. Whip sour cream; add sugar and vanilla. Spread on top of cheesecake and return to oven. Bake 10 more minutes. Cool before removing sides from springform pan. Garnish with a sprinkle of nutmeg. Regrigerate until ready to serve.

Spiced Pumpkin Cheesecake

I am posting a couple of recipes I am planning on trying while I'm with my family next week for Thanksgiving. Here's the first:

Spiced Pumpkin Cheesecake

from Baking Illustrated

Depending on the oven and the temperature of the ingredients, this cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking.

Crust:

9 while graham crackers (5 ounces), broken into large pieces

3 Tbsp. sugar

1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

6 Tbsp. unsalted butter, melted

Filling:

1 1/3 cups (10 1/3 ounces) sugar

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. freshly grated nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground allspice

1/2 tsp. salt

1 (15 ounce) can pumpkin puree

1 1/2 pounds (3 8-ounce packages) cream cheese, cut into 1 inch chunks, at room temperature

1 Tbsp. vanilla extract

1 Tbsp. juice from 1 lemon

5 large eggs, at room temperature

1 cup heavy cream

1. For the crust: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Spray the bottom and sides of a 9-inch springform pan evenly with nonstick cooking spray. Place the crackers, sugar, and spices in a food processor and process until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to a medium bowl, drizzle the melted butter over and mix with a rubber spatula until evenly moistened. Turn the crumbs into the prepared springform pan and spread the crumbs into an even layer. Bake until fragrant and browned about the edges, about 15 minutes. Cool on a wire rack to room temperature, about 30 minutes. When cool, wrap the outside of the pan with two 18-inch-square pieces of heavy-duty foil; set the springform pan in a roasting pan.

2. For the filling: Bring about 4 quarts water to a simmer in a stockpot. While the crust is cooling, whisk the sugar, spices, and salt in a small bowl. Set aside. Line a baking sheet with a triple layer of paper towels. Spread the pumpkin on the towels and cover with a second triple layer of towels. Press firmly until the towels are saturated. Peel back the top layer of towels and discard. Grasp the bottom towels and fold the pumpkin in half; peel back the towels. Repeat and flip the pumpkin onto the baking sheet; discard the towels.

3. Beat the cream cheese in the bowl of a standing mixer set at medium speed to break up and soften slightly, about 1 minute. Scrape the beater and the bottom and the sides of the bowl well with a rubber spatula. Add about a third of the sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape the bowl and add the remaining sugar in two additions, scraping the bowl after each addition. Add the pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape the bowl. Add 3 of the eggs and beat at medium-low speed until incorporated, about 45 seconds; scrape the bowl. Add the remaining 2 eggs and beat at medium-low speed until incorporated; about 45 seconds; scrape bowl. Add the heavy cream and beat at low speed until combined, about 45 seconds. Using a rubber spatula, scrape the bottom and sides of the bowl and give a final stir by hand.

4. Pour the filling into the springform pan and smooth the surface; set the roasting pan in the oven and pour enough boiling water to come about half-way up the sides of the springform pan. Bake until the center of the cake is slightly wobbly when the pan is shaken and the center of the cake reads 150 degrees on an instant-read thermometer. Set the roasting pan on a wire rack and cool until the water is just warm, about 45 minutes. Remove springform pan from the water bath, discard the foil, and set on a wire rack; run a paring knife around the inside edge of the pan to loosen the sides of the cake and cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

5. To serve: Remove sides of the pan. Slide a thin metal spatula between the crust and the pan bottom to loosen, then slide the cake onto a serving platter. Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.

my first attempt at cheesecake

This recipe comes from the How Does She? blog. It turned out pretty good, especially considering the fact that I've never made cheesecake from scratch before. The chocolate truffle sauce is delicious and would be great as a fondue for fruit or on crepes or just by the spoonful! It is so easy to dress up cheesecake and that may be one of my favorite things about making this.

Vanilla and Chocolate Truffle Cheesecake

1 Graham Cracker Crumb Crust (see recipe below)

2 pounds cream cheese left 3 to 4 hours at room temperature (60 degrees to 70 degrees F, if measured with a food thermometer).

1 1/4 cups plus 2 tablespoons sugar

2 tablespoons unbleached all-purpose flour

4 large eggs, at room temperature

2 teaspoons vanilla extract

1 tablespoon fresh lemon juice

2 tablespoons whipping cream

3/4 cup Thick Chocolate Truffle Sauce (see recipe below), warmed just until smooth and pourable

Directions:

1. Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Wrap the outside of the springform pan with crust with a large piece of heavy aluminum foil and place it in a large baking pan with sides at least 2 inches high. (In a kettle or in the microwave heat 2-3 cups of water to boiling.)

2. Put the cream cheese in the large bowl of an electric mixer. Mix on low speed until smooth, about 1 minute. Add the sugar and mix until smooth and creamy, about 1 minute. Mix in the flour. Add the eggs, two at a time, mixing the batter smooth after each addition. Stop the mixer and scrap the sides of the bowl twice during this mixing. Mix in the vanilla and lemon juice. Mix in the whipping cream. Put 3/4 cup of the batter into a small bowl. Stir in the chocolate truffle sauce

3. Pour about half of the vanilla batter into the prepared springform pan. Reserve 1/4 cup of the chocolate batter and pour the remaining chocolate batter slowly over the vanilla batter. Pour the remaining vanilla batter on top.

4. Use a small spoon to drizzle the reserved chocolate batter over the top of the cheesecake, leaving a 1-inch plain edge. Use the spoon to gently swirl the chocolate batter in a marbleized pattern over the top of the cheesecake.

5. Put the cheesecake in the oven and pour hot water into the large baking pan to reach 1-inch up the sides of the springform pan. Bake about 1 hour, or until when you give the cheese cake a gentle shake, the top looks firm. (It usually takes about 75-80 minutes for mine to reach this point.)

6. Cool the cheesecake, covered loosely with paper towels, in the water bath, for 1 hour on a wire rack. Remove the cheesecake from the water bath. Remove the paper towels and cool 1 hour more. The cheesecake should feel cool to the touch. Cover with plastic wrap and chill thoroughly in the refrigerator, at least 6 hours or overnight.

7. I topped this with more of the chocolate truffle sauce, whipping cream (be careful not to over mix and make butter), and sprinkled with raspberries. I also added a raspberry puree to the plate to help balance the richness of the cheesecake (see recipe below).

*cheesecake recipe has been modified from Elinor Klivans ‘Bake and Freeze Chocolate Desserts‘ Recipe Book. {It’s amazing}

Cookie Crumb Crust

1 1/2 cup graham cracker crumbs

5 tablespoons unsalted butter, melted

Directions:

1. Preheat oven to 325 degrees F. Butter the baking dish. Springform pans should have sides at least 2 3/4 -inches high.

2. Put the cookie crumbs in a large bowl. Add the melted butter and stir the mixture until the crumbs are evenly moistened with the butter. Transfer the crumbs to the baking dish. Using your fingers, press the crumbs evenly over the bottom and 1-inch up the sides. Check to see that with crust is not too thick where the sides and the edges of the pan meet. Bake the crust for 6 minutes.

3. Cool the crust thoroughly before filling. Crumb crusts can be baked a day ahead, covered and stored overnight at room temperature.

Chocolate Truffle Sauce

3/4 cup whipping cream

2 tablespoons unsalted butter, cut into two pieces

12 ounces (2 cups) semisweet chocolate chips or semisweet chocolate, chopped

1 teaspoon vanilla

Directions:

1. Put the cream and butter in a medium sauce pan and heat over medium-low heat until the cream is hot and the butter is melted. The hot cream mixture will form tiny bubbles and measure about 175 degrees F. on a food thermometer. Do not let the mixture boil. Remove the pan from the heat. Add the chocolate and let it melt into the hot cream mixture for about 30 seconds to soften. Add vanilla and whisk the sauce until it is smooth and all of the chocolate is melted.

Raspberry Puree

2 cups raspberries

1 tablespoon sugar

1 tablespoon lemon juice

Directions:

Place raspberries in a blender and blend slightly. Pour them into a strainer and mash through until you have only seeds left in the strainer. Add sugar and lemon juice. Stir until smooth

cakes

Just some baking I've done lately for family birthdays. I love making and decorating birthday cakes!

Swedish Kladkaka

This recipe is courtesy of Syster Sarah Page all the way from Sweden. She sent it in her last letter to us and we tried it on Monday night. The kids loved it, as you can see. We enjoyed ours with ice cream, strawberries, and raspberries. Thanks, Sarah!

Swedish Kladkaka

3/4 cup butter

1 1/2 cup sugar

3/4 cup flour

4 Tbsp cocoa

1/2 tsp vanilla

1 pinch salt

2 eggs

Mix dry ingredients. Add eggs. Melt butter and add to mixture. Mix well. Pour into 8x8 pan or round pie pan, greased. Bake at 325 for 30 minutes. Yum. (or, in Swedish: Mumms)

german chocolate cake

From my favorite baking book: Baking Illustrated

German Chocolate Layer Cake with Coconut-Pecan Filling

German Chocolate Cake:

1 1/4 cups unbleached all-purpose flour, plus more for dusting the pans

1/4 cup non-alkalized cocoa, such as Hershey's

2 tsp. instant espresso or coffee powder

1/3 cup boiling water

1/3 cup buttermilk or plain yogurt

2 tsp. vanilla extract

12 tablespoons unsalted butter, softened but still cool

1 1/4 cups sugar

3 large eggs, at room temperature

1/2 tsp. baking soda

1/2 tsp. salt

Coconut-Pecan Filling

4 large egg yolks

1 cup sugar

1/4 tsp. salt

8 tablespoons unsalted butter, softened but still cool

1 cup heavy cream

1 tsp. vanilla extract

1 1/2 cups chopped pecans, toasted

2 cups lightly packed sweetened flaked coconut

1. For the cake: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Generously grease two 8-inch round cake pans and cover the pan bottoms with rounds of parchment paper or waxed paper. Grease the parchment rounds and dust the pans with flour, tapping out the excess.

2. Mix the cocoa and instant espresso powder in a small bowl; add th boiling water and mix until smooth. Cool to room temperature, then stir in the buttermilk and vanilla.

3. Beat the butter in the bowl of a standing mixer at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar; beat until the mixture is fluffy and almost white, 3-5 minutes. Add the eggs 1 at a time, beating 1 full minute after each addition.

4. Whisk the flour, baking soda, and salt in a medium bowl. With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the cocoa mixture; mix until the ingredients are almost incorporated into the batter. Repeat the process twice more. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. Return the mixer to low speed; beat until the batter looks satiny, about 15 seconds longer.

5. Divide the batter evenly between the pans. With a rubber spatula, spread the batter into the pan sides and smooth the tops. Bake the cakes until they feel firm in the center when lightly pressed and a toothpick or thin skewer comes out clean or with just a crumb or two adhering, 23-30 minutes. Transfer the pans to wire racks; cool for 10 minutes. Run a knife around the perimeter of each pan, invert the cakes onto the racks, and peel off the paper liners. Re-invert the cakes onto additional racks; cool completely before frosting.

6. For the filling: Mix the egg yolks, sugar and salt in a medium bowl; beat in the butter, then gradually beat the cream and vanilla into the mixture. Pour into a medium, non-reactive saucepan and cook over low heat, stirring constantly, until the mixture is puffy and just begins to thicken and the temperature reaches 180 degrees on an instant-read thermometer, 15-20 minutes. Pour the mixture into a medium bowl and cool to room temperature. Stir in pecans and coconut.

7. To assemble: Use a long serrated knife to cut the cakes in half horizontally so that each cake forms 2 layers. Place 1 of the cake bottoms on a serving plate. Spread about 1 cup filling over the cake half. Place another halved cake round over the filling. Repeat this stacking an spreading process with the remaining filling and cake, ending with a final layer of the filling.

This cake was easier than it sounds and really good. The filling is way better than what you can find ready-made. I omitted the espresso powder altogether. I also found that the filling took longer than 20 minutes on low heat, so I'd heat it up a little more and keep an eye on it. Seriously, really good and worth a try.