Tag Archives: dessert

The Cheesecake Factor

Caramel Apple Pecan and Pumpkin Spice Cheesecakes

Caramel Apple Pecan and Pumpkin Spice. MMMMM….

My first official post in what… 7 months? Time flies when you aren’t inspired to cook. But thanks to the recent Thanksgiving holiday, I had a reason to bake a dessert or two. With the Autumn season in full swing, what better way to acknowledge it than to utilize apples and pumpkin? Two different cheesecakes derived from the same basic recipe.

Caramel Apple Cheesecake

  • Basic Cheesecake Filling (recipe follows)
  • graham cracker crust (homemade or store bought)
  • 1/2 c caramel sauce (homemade or store bought)
  • 1/2 c chopped pecans
  • 2 apples (preferably granny smith), peeled, cored, diced
  • 1 T AP flour

Pour about 1/2 of your caramel sauce into the bottom of your graham cracker crust. If you prefer, you can omit this step to make the cheesecake less sweet. Sprinkle about half of your chopped pecans on top of the caramel layer. Toss the diced apple with the AP flour so that it doesn’t sink into the bottom of your cheesecake filling. Mix the apple into the cheesecake filling and then pour into the crust. You may have some apple filling left over. Bake in a 325 degree preheated oven over a bain-marie for 35-40 minutes or until set in the middle. While still warm, drizzle the rest of your caramel sauce on top and sprinkle the remaining pecans. Allow to cool for at least 3 hours or overnight.

Pumpkin Spice Cheesecake

  • Basic Cheesecake Filling (recipe follows)
  • graham cracker crust (homemade or store bought)
  • 1/2 t ground cinnamon
  • 1/8 t ground clove
  • 1/8 t ground nutmeg
  • 1/2 c pureed pumpkin (not the pumpkin pie filling)

Measure about 1 c of the plain cheesecake filling and pour into the bottom of the crust. Mix pumpkin and spices into remaining filling until thoroughly combined. Pour pumpkin filling on top of the plain filling. Spread evenly. Swirl two fillings if you wish. Bake in a 325 degree preheated oven over a bain-marie for 35-40 minutes or until set in the middle. Allow to cool for at least 3 hours or overnight.

Basic Cheesecake Filling

  • 2 packages of cream cheese, softened
  • 2 eggs
  • 1/2 c white sugar
  • 1 t vanilla extract

Cream together the sugar and cream cheese until well combined. Gradually mix in vanilla and then eggs, one at a time. Pour into your graham cracker crust of choice.

Advertisements
Tagged , ,

Let’s Go To Tamal… Today II

Guava and Cheese Tamales

Guava and Cheese Tamales

Part II of my Tamale series of posts. This one is inspired by the Guava & Cheese rolls over at Porto’s. I had a difficult time trying to find the guava paste (ate de guayaba). I tried Northgate (which is a big chain of Mexican supermarkets) and couldn’t find it. I heard that Vallarta (another large chain of Mexican supermarkets) opened a store locally, so I checked them out, which did have it. Making dessert tamales is much simpler than savory tamales. A few changes must be made to the masa for this tamale though.

Once again, soak dried corn husks in hot water while you’re preparing everything else.

Dessert Tamale Masa

  • 2 c masa harina (para hacer Tamales)
  • 2 c warm guava nectar
  • 2/3 c butter
  • 1 c sugar
  • 1 t baking powder

As you can see, instead of lard, I’ve substituted butter. You probably don’t want your dessert tamales to taste like pork. I’ve also added some sugar to sweeten the masa and replaced the water with guava nectar for additional flavor. If you wish to make the masa more tender, add about 1/2 c of milk after letting the masa rest in the fridge.

Guava & Cream Cheese Tamales

  • 8 oz block of cream cheese
  • 8 oz guava paste

To make the process of cutting the cream cheese easier, freeze the block of cream cheese for 30 minutes. Cut both the cream cheese and guava paste into 4 inch sticks. They should be about 1/4-1/2 inch wide. This way, when you line the middle of your tamale with a stick of cream cheese and a stick of guava paste, you’ll get a bit of each with each bite. I’ve tried it with alternating cubes of each and it was like one bite was just guava and one was just a glob of cream cheese.

Assemble your tamales like normal ones. Spread the masa, line with filling, and fold in the sides & end. Steam for 1 1/2 hours until masa is firm.

Tagged , ,

That Sweet, That Nasty, That Gushy Stuff

Marshmallow Brownies

Oh sweet Lord...

Simple recipe here. Take your favorite brownie recipe and about 2/3 of the way through baking, top with marshmallows. When they have melted and turned all toasty brown, they’re done.

Tagged , ,