Pumpkin Cheesecake Dessert

Who says pumpkin desserts are just for Fall, they tastes really good during quarantine too.

1½ cups crushed gingersnaps* (about 30 cookies)
1/4 cup butter, melted
5 pkg. (8oz) cream cheese, softened
1 cup sugar
1 can (15oz) pumpkin
1 tsp cinnamon
1 tsp vanilla
5 large eggs, room temperature, beaten
nutmeg
maple syrup
whipped cream

In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13×9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg. Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight. Cut into squares; serve with syrup, if desired (I forgot the maple syrup in the picture!) and whipped cream. Refrigerate leftovers. Recipe from tasteofhome.com.
*I used Biscoff cookies, chocolate cookies would be good too.

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Sugar Cookies

This is kingarthurflour.com Best Basic Recipes’ #5. How are you doing with the “Stay at Home” or “Shelter in Place” order, depending on where you live, do you need a cookie? There’s something about a homemade cookie and a glass of milk. Well, I actually ate many of these cookies and a Diet Coke ;o). These sugar cookies have a crisp, sugary outside and a tender inside. I made half of the batch rolled in sugar and the other half rolled in cinnamon sugar, both are delicious! Wishing everyone happy baking and good health!

 

Dough
3 cups flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 cup (16 Tbl) butter, softened
1¼ cup sugar
1/4 cup cream cheese, softened
1 tsp vanilla extract
1/4 tsp almond extract
1 large egg

Topping
3/4 cup sugar (add 1 tsp cinnamon, optional)

Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl. Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.

Place the 3/4 cup sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar. Place on the prepared baking sheets, leaving 2″ between them. Using a flat-bottomed glass, flatten the cookies to about 1/4″ thick. Bake for 10 to 12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier. The edges of the cookies will just barely begin to brown. Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

More Comforting Cookies!
Peanut Butter Fudge Oatmeal Cookies
Fruity Pebbles Cookies
Brownie Cookies with Chocolate Fudge Frosting
Oatmeal Butterscotch Cookies
Peanut Butter Oatmeal M&M Cookies
Biscoff Spread Cookies
Chunky Oatmeal Cookies

Chocolate Turtle Bundt Cake

This cake makes a statement!

Chocolate Cake:
1 pkg chocolate cake mix
1 small pkg instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1 cup mini semisweet chocolate chips

Caramel Cream Cheese Frosting:
1 (8oz) pkg cream cheese, softened
3 cups powdered sugar
3 Tbl caramel ice cream topping

Milk Chocolate Drizzle & Toppings:
1/2 cup milk chocolate chips
1 Tbl shortening
caramel ice cream topping
pecans, chopped
mini chocolate chips
toffee bits

Preheat oven to 350°. In a large bowl with electric mixer, combine cake mix, pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips. Pour batter into a well sprayed bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake in pan at least 15 minutes before inverting onto wire rack to cool completely. Transfer to serving plate.

In a bowl with electric mixer, whip cream cheese. Mix in powdered sugar one cup at a time. Add caramel and mix well. Spoon into pastry bag with large tip and pipe back and forth around (completely cooled) cake. In small bowl, microwave milk chocolate chips and shortening until just tempered, just melted enough to drizzle (hot or too warm on the cream cheese caramel frosting would melt frosting). Drizzle the caramel topping all around the cake. Sprinkle with pecans, mini chocolate chips and toffee bits. Inspired by chefintraining.

Creamy Coconut Chocolate Chip Cookie Bars

A little twist for your chocolate chip cookie craving.

Chocolate Chip Dough:
1 cup butter, softened
1/2 cup sugar
3/4 cup brown sugar
1 egg
2 tsp vanilla
2¼ cups flour
1 tsp baking soda
1/2 tsp salt
1½ cups chocolate chips

Cream Cheese Coconut Center:
1 (8oz) pkg cream cheese, room temp
1/2 cup sugar
1 egg
1 cup coconut

Preheat oven to 350°. Make chocolate chip cookie dough; with electric mixer cream butter, sugar, and brown sugar. Mix in egg and vanilla. Add flour, baking soda, and salt. Mix in chocolate chips. Make cream cheese coconut center; with electric mixer, mix cream cheese and sugar. Mix in egg. Stir in coconut. In a 9×13 pan, press 1/2 the chocolate chip cookie dough evenly in bottom. Spread cream cheese coconut mixture evenly over cookie dough. Pinch and sprinkle small pieces of remaining cookie dough evenly over cream cheese layer, gently spreading with finger tips to make top layer. Bake for 35-40 minutes (cover with tent of foil last 10 minutes if getting too brown). Cool then refrigerate until cold and set. Cut into bars.

Pizza Pie

Happy Pi Day! You know, 3.14. Any excuse for pie is OK by me. To celebrate, I chose to make main dish pie rather than pie for dessert.

 

Pizza Crust:
3/4 cup warm water (about 110°)
1 (2¼ tsp) pkt dry yeast
2 tsp sugar
2 Tbl olive oil
2 cups flour
3/4 tsp salt (I like to use season salt)

Sprinkle yeast over warm water, sprinkle sugar over yeast. When yeast if foamy, add olive oil, flour, and salt. knead. Let rise in warm place until doubled. While pizza dough is rising make filling.

Filling:
1 (8oz) pkg cream cheese, room temp
2 cup grated mozzarella cheese
1 lb sausage (I use Italian turkey sausage)
1/2 cup chopped onion
1/2 cup chopped peppers (I use mixture of red, green, and yellow)
1 (2.25oz) can sliced black olives, drained
1/2 cup quartered turkey pepperoni
1 tomato, diced, salted
1 egg, beaten with 1 tsp water
turkey pepperoni, green onion sliced, and oregano for garnish

Preheat oven to 350°. Put cream cheese and mozzarella cheese in large bowl; set aside. Brown sausage. Add onion and peppers; cook just until tender. Drain. Add olives and pour over cheeses in large bowl. Mix thoroughly to incorporate all ingredients.

Spray and sprinkle cornmeal in a large (9″deep dish or 10″) pie plate. Divide dough in half. Stretch or roll one half into a circle about 11″-12″, to fit in bottom and up sides of pie plate. Place dough in prepared pie plate, fitting down in and up sides with edge of dough resting around top of plate. Spoon filling into pie plate, spreading evenly. Put diced tomato evenly over the filling. Stretch or roll remaining dough into a circle, and place over top of pizza pie. Pinch together bottom and top layers of dough, folding over as you go around. Brush top crust with egg wash, garnish with pepperoni slices, green onion, and oregano. Bake 35-45 minutes, until crust is golden brown. Slice and enjoy!
This is a variation of the recipe found at foodrecipes.info.

 

Raspberries & Cream Bars

This recipe uses pie filling and cream cheese to make a fabulous dessert bar.

Batter:
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla
3 cups flour
1 tsp salt

Cream Cheese Layer:
1 (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1 tsp vanilla

1 (21 oz) can raspberry (peach, blueberry, apple) pie filling

Glaze:
1 cup powdered sugar
2 Tbl milk
1 tsp vanilla

Preheat oven to 350°. Cream butter and sugar. Add eggs and vanilla; beat well. Mix in flour and salt. Spread half the batter into the bottom of sprayed 13″x9″ baking pan.

Prepare Cream Cheese Layer: Beat cream cheese and sugar. Mix in vanilla and egg. Spread evenly over batter layer in pan. Spread raspberry pie filling gently over cheesecake layer. Drop remaining batter over the pie filling. (It will spread as it bakes, don’t worry if it doesn’t cover all the pie filling). Bake 30 to 35 minutes, or until top is light golden-brown. Cool completely. Once cooled, whisk together glaze ingredients and drizzle over top. Cut into bars when glaze is set.

One Year Ago: Orange Creamsicle Rice Krispie Treats

Two Years Ago: Cinnamon Raisin Oatmeal Bread

Three Years Ago: Coconut Cupcakes

Four Years Ago: Frosted Cinnamon Milk Chocolate Cookies

Oatmeal Cranberry Cheesecake Bars

I ate way too many of these this afternoon. An oatmeal shortbread crust with creamy cheesecake and cranberry filling, yummy!

2 cups flour
1¼ cups oats
3/4 cup brown sugar
1 cup butter, room temp
12 oz cream cheese, room temp
1/2 cup sugar
2 eggs
2 tsp lemon juice
1 tsp vanilla
1 (16 oz) can whole berry cranberry sauce
2 tsp cornstarch

Preheat oven to 350°. In large bowl, stir together flour, oats, and brown sugar. Add softened butter and with electric mixer, mix until mixture resembles coarse crumbs. Measure out 1½ cups of crumb mixture and set aside in separate bowl. Pour remaining crumbs into sprayed 9″x13″ baking pan and press evenly into bottom of pan. Bake 15 minutes.

While crust is baking, cream softened cream cheese and sugar together until light and fluffy. Add eggs, lemon juice and vanilla extract; mix well. Also while crust is baking, in small bowl, combine cranberry sauce and cornstarch; mix thoroughly.

When crust is done baking, remove from oven and pour cream cheese mixture evenly over the crust. Spoon cranberry mixture in small amounts evenly over cream cheese mixture. Sprinkle reserved oatmeal crumb mixture over top of cranberry mixture. Bake 40 minutes or until completely set and very lightly golden. Cool completely on wire rack. Cover and refrigerate for at least 3 hours until bars firm up. Cut into bars and serve. Recipe found on afamilyfeast.com.

One Year Ago: Swedish Cardamom Braid

Two Years Ago: Oatmeal Creme Pie Cupcakes

Three Years Ago: Orange Cranberry Scones

Frosted Sugar Cookies

This is a melt in your mouth sugar cookie! The recipe comes from recipesfoodandcooking.com.

Sugar Cookies:
1 cup butter, softened
3/4 cup oil
1¼ cups sugar
2 Tbl water
2 tsp vanilla
2 eggs
5½ cups flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt

 Preheat oven to 325°. Spray cookie sheets or line with silpat. With electric mixer, cream butter, oil, and sugar. Mix in water and vanilla. Mix in eggs, one at a time. Add flour, baking soda, cream of tartar, and salt; mix until well incorporated. Using medium cookie scoop, scoop dough into balls and place on prepared cookie sheets. Use a flat bottom glass dipped in sugar to press down each scoop of dough. Bake for 10-11 minutes. Do not let cookies brown. Cool completely before frosting.

 Cream Cheese Frosting:
4 oz cream cheese, room temp
1/4 cup butter, softened
1 tsp vanilla
2 cups powdered sugar
2 tsp milk

With electric mixer, whip cream cheese, butter, and vanilla. Add powdered sugar and enough milk to make desired consistency. Frost completely cooled cookies. Decorate as desired.

One Year Ago: Pecan & Coconut Cream Popcorn

Two Years Ago: Personal Chicken Pot Pies

Three Years Ago: Blueberry Buckle

Strawberry Cheesecake Brownies

It’s time for brownies! Brownies make me happy! This recipe is from texanerin.com.

Brownie Layer:
1/2 cup flour
1/2 cup + 2 Tbl sugar
1/2 cup unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup plain Greek yogurt
3 Tbl milk
1 egg
1 tsp vanilla

Strawberry Cheesecake Layer:
1 (8 oz) cream cheese, room temperature
1 cup plain Greek yogurt
2 eggs
1/2 cup sugar
1½ tsp vanilla
1/2 cup strawberry jam

Preheat oven to 350°. Line a 8″x8″ pan with foil and spray with non-stick spray. For the brownie layer, whisk together flour, sugar, cocoa, baking soda, and salt. In anotherl bowl, whisk together yogurt, milk, egg, and vanilla. Add to the dry and mix just until combined. Do not over mix. Spread batter evenly into prepared pan. For the strawberry cheesecake layer, beat together cream cheese, yogurt, eggs, sugar, and vanilla until smooth. Pour gently over the brownie layer and spread evenly. Drop clumps of strawberry jam on top and pull a knife through each clump to gently swirl. Bake 20 minutes, turn oven temperature down to 325° and continue baking 20 minutes more. Remove from the oven and let cool before cutting. Store covered in the refrigerator.

One Year Ago: Pineapple Streusel Muffins

Two Years Ago: Lemon Truffle Pie

Three Years Ago: Homemade Granola

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Sweet Roll Heaven!

When planning a family breakfast, is there any question that there should be homemade sweet rolls on the menu? To me it is one of the most wonderful comfort food there is, hot from the oven with a heavenly aroma hanging in the air. Here are some ideas for Easter breakfast or any morning.

If you’re not an early riser to start the recipe in the morning (how many of us are?) make them the night before up to the step where you put the rolls in the pan. Cover tightly with plastic wrap and put in the refrigerator. Take the rolls out in the morning, remove plastic wrap, cover with a towel and let sit for 1-1½ hours then bake as directed.

Happy Family Breakfast Time to All! Happy Easter!

 

    

    

    

    

    

    

 

One Year Ago: Cinnamon Oatmeal Brownies

Two Years Ago: Lone Star Chicken Enchiladas

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.