Pumpkin Praline Cheesecake

Well it's that time of year again... It seems that once Fall rolls around... I just crave anything pumpkin. My boyfriend and I recently took a trip to Toronto and on the way home stopped for supper. I had the most delicious pumpkin cheesecake in the WORLD! I decided that for my mom and cousin's birthday, I'd try a pumpkin cheesecake version of my own... Delish!

Ingredients


Cheesecake

3/4 cup Honey Maid Graham Crumbs 
1/2 cup finely chopped pecans
3/4 cup packed brown sugar, divided
3/4 cup granulated sugar, divided
1/4 cup butter, melted
1-1/2 cups canned pumpkin
3 eggs 
1-1/2 tsp ground cinnamon
1/2 tsp ground nutmeg 
1/2 tsp ground ginger 
3 packages (250g each) Philadelphia cream cheese, softened
1 tbsp cornstarch 

Praline 

1/2 cup granulated sugar 
2 tbsp water 
1/2 cup chopped pecans
1/2 cup thawed Cool Whip Whipping topping

Mix graham crumbs, nuts, 1/4 cup each of brown sugar and granulated sugar, and butter. Press onto bottom of a 9-inch springform pan. Refrigerate for 1 hour.

Heat oven to 350F. Whisk pumpkin, remaining brown sugar, eggs and spices until well blended. Beat cream cheese, remaining granulated sugar and cornstarch in large bowl with the mixer until well blended. Add pumpkin mixture; mix just until blended. Pour over crust.

Bake 45 to 50 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate for 4 hours. Meanwhile, prepare praline.

Bring sugar and water to a boil in small saucepan on medium-high heat, stirring constantly. Continue boiling, without stirring, 5 - 7 minutes or until syrup is thickened and begins to turn golden brown. Remove from heat. Stir in nuts.

Spread onto parchment covered baking sheet. Cool. Break into bite size pieces. Top cheesecake with cool whip and praline just before serving.

Cinnamon Bun Cupcakes

I've been wanting to make these ever since I thought: Wouldn't it be DELICIOUS to have a cinnamon bun in a cupcake? Following my cupcake obsession, this dream soon became a reality! I made these GREAT cupcakes and am truly impressed with their turn out. Who doesn't like cinnamon buns? Really?

Ingredients for the cupcake dough

2 1/4 tsp. or 1 packet (1/4 oz./7 g) dry active yeast
1/2 cup granulated sugar, divided
1 cup warm milk (approximately 110 degrees Fahrenheit)
2 eggs, room temperature
1/3 cup butter, melted
1 tsp. salt 4 1/2 cups all-purpose flour 

Ingredients for the filling 

1 cup brown sugar, packed
2 1/2 Tbsp. ground cinnamon 1/2 cup butter, softened
1/2 cup of pecans, chopped 

 

Dissolve the yeast and 1/4 cup of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.Mix in the eggs, butter, salt, and other 1/4 cup of granulated sugar. Add flour and mix until well blended and the dough forms a ball. Put in a bowl, cover and let rise in a warm place until doubled in size (about one hour).

After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line cupcake pan with cupcake liners (I like to double them up because these cinnamon rolls are so moist), and lightly spray over the top of them with cooking spray.

Roll dough into a 12×22 inch rectangle. Spread dough with 1/2 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls. If they are too big for the cupcake cups re-roll each one just a little bit tighter 

Fill two cupcake pans with paper liners and lightly spray with cooking spray ( oil)  Place each roll in a cupcake liner. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees Fahrenheit.

Bake rolls in preheated oven until golden brown, about 10-12 minutes. Let rolls cool completely before frosting (or else the frosting will melt and slide off).

Ingredients for the cream cheese frosting

1 (8-oz.) package cream cheese, softened
1/2 cup butter, softened
2 1/2 cups sifted confectioners’ sugar
1 tsp of vanilla extract 

Cream together the butter and cream cheese ( in electric mixer or a medium bowl with a hand mixer). Add in the powdered sugar a half a cup at a time until you get the consistency you want. Add in the vanilla and mix well.

 

Cin-na-min-ni Goodness... FAB-U-LOUS

Banana Walnut/Chocolate Chip Muffins

Again as a consequence of over-buying my produce from Costco, I had some banana's that were on their last leg of life. I figured since I was headed to a friend's cottage this weekend, these muffins would make an excellent breakfast or snack. In my indecisiveness I decided to add walnuts & chocolate chips to half of each batch. A little variety in life is always welcome! These babies are a healthier alternative and made with brown sugar and apple sauce. PERFECT!

Ingredients 

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
1/4 cup white sugar
1/2 cup brown sugar 
1 egg
1/3 cup apple sauce
Walnuts and chocolate chips 

Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside. 

Combine bananas, sugar, egg, and apple sauce in a large bowl. Fold in flour mixture, and mix until smooth. Separate batter into 2 bowls and fold in desired amount of walnuts or chocolate chips. Scoop into muffin pans. 

 Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped. 

Healthy Breakfast Delicious-ness 

Mexican-Style Mini Meatloaves

Cupcake Obsession! I have been totally obsessed with trying out new cupcake recipes... When I came across this Mexican-Style Mini Meatloaf recipe made in a cupcake tin, I thought well what could be better. I also am a big fan of meatloaf, it always seems to be appreciated in our household. These babies are delicious and only take 30 minutes to cook!

Ingredients 

1 lb. (450g) of extra lean ground beef or turkey (I used beef) 
1 pkg. of Stove Top chicken stuffing mix
1/2 cup of chopped onion 
1 cup of water 
2 tsp of chili powder
1/2 cup of chunky salsa 
1/2 shredded cheese (I used a blend of old white cheddar and mozzarella)

Heat oven to 350F. Mix meat, stuffing mix, onion, water and chili powder. Press into 8 muffin cups sprayed with cooking spray

Make an indentation in the center of each meatloaf with spoon; fill with chunky salsa.

Bake for 30 minutes, or until cooked through. Top with shredded cheese and continue baking for another 5 minutes, or until cheese is melted.

And that's what's for dinner tonight folks!

Thai Chicken with Cashews

I have to say I haven't posted the "Eats" part of this blog in a while... I seem to get caught up in the baking world. That wasn't the case today! Today was dedicated to making something yummy and different... Everyone in my household is getting sick of the same old. I found this Thai Chicken with Cashews recipe on Annie's Eats. Annie's Eats is a new baking blog that I totally fell in love with. It's really fabulous and you should check it out when you have a minute! This recipe really packs some punch thanks to the roasted red pepper flakes and that's just the way I like it! The cashews also add some crunch and distinct flavoring. Served over a bed of rice, white or whole wheat, this dish is COLORFUL and DELICIOUS!This will definitely be a repeat at our house...Maybe it should be at yours as well?

Ingredients 

1 bunch of green onions 
3 - 4 skinless, boneless chicken breast (Cut into 3/4 - 1 inch pieces)
1/2 tsp of salt
1/4 tsp of pepper 
3 tbsp of olive oil 
1 large red bell pepper, chopped into big pieces
4 cloves of garlic, chopped
1-1/2 tbsp of finely chopped fresh ginger or 1-1/2 tsp of ground ginger 
1/4 of a tsp of roasted red pepper flakes (chili flakes)
3/4 of a cup of reduced-sodium chicken broth 
1-1/2 tbsp of reduced-sodium soy sauce 
1-1/2 tsp of cornstarch (I used 1 tbsp in order to get the thickness I wanted in the sauce)
1 tsp of sugar 
1/2 cup of salted roasted whole cashews
Cooked white or brown rice for serving

 

Chop green onions, separating the white and green parts. Pat chicken dry and cut into 3/4 - 1 inch pieces and toss with salt and pepper. Heat a heavy skillet (not nonstick) or a wok over moderately high heat. Add oil, swirling to coat, then stir fry chicken until golden brown and cooked all the way through. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red pepper flakes and the white parts of the green onions and stir fry until peppers are just tender, 5 - 6 minutes. If you start to notice burning in the bottom of your pan, add 1/4 of a cup of chicken broth. 

 

Stir together broth, soy sauce, cornstarch and sugar, then stir the mixture into the vegetables. Reduce heat and simmer, stirring occasionally, until thickened, 1 - 2 minutes. Stir in cashews, the remainder of the green onions and chicken. Serve with rice. 

C'est super bon!!

Cinnamon-Nutmeg Apple Cupcakes with Brown Sugar Buttercream

I have to say I don't know of a better way to spend my Saturday... I decided to make these delicious little treats because I had an apple overload at my house... 10 lbs bags of apples at Costco appear to be my addiction! The shredded apple mixed in the cinnamon-nutmeg cupcake batter keep these babies moist and tasty! This recipe yields exactly 24 cupcakes and makes your house smell heavenly! Top all that goodness off with Brown Sugar Buttercream and you've got yourself a scrumptious treat that EVERYONE will love!

Ingredients for the Cupcakes 

2-1/4 cups of flour 
2 tsp of baking soda 
2 tsp of ground cinnamon 
1/2 tsp of ground nutmeg
1 tsp of salt
1/2 cup of unsalted butter, softened
2 cups of sugar 
2 large eggs
1 tsp of pure vanilla extract 
4 cups of coarsely shredded apples (*I used Macintosh Apples*) 

Preheat oven to 350F. Line 2 standard muffin tins with paper liners, set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low, mix in apples. Add flour mixture, scraping down the sides of the bowl as needed.

Divide batter among lined cups, filling halfway. Bake until the tops are springy to touch or a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Remove cupcakes from tins and transfer to wire rack. Let cool completely before icing.

Ingredients for the Brown Sugar Buttercream 

4 large egg whites 
1 cup of light-brown sugar
1/4 tsp of salt 
1-1/2 cups of unsalted butter, room temperature, cut into tablespoons

In a heatproof bowl set over a pan of simmering water or using a double boiler, whisk together egg whites, sugar and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.

Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes.

Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated. Yields 4 cups.

The icing is quite buttery --- And I am not convinced I would use it again. Although quite delicious and works well with the apple cupcake, I would try something like this next time... AND there will be a next time:  

1/2 cup butter
1 cup brown sugar, packed
1/4 cup milk
2 cups sifted confectioners' sugar, more or less
hot water, optional

In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners' sugar. Beat until thick enough to spread. If too thick, add a little hot water. 


 This is the BESTEST Apple Cupcake around... Delightful!

Cookies & Cream Cupcakes

I found this recipe on a lovely blog which I am totally in love with! Annie's Eats is SUPER fantastic and everyone should totally check it out. I have been obsessed with cupcakes these last few months, between watching Cupcake Wars and trying new cupcake recipes, things are in full cupcake swing! I found this recipe while surfing for my next baking endeavor... Cookies & Cream Cupcakes were born! I must say that I am in love with cream cheese icing, it's absolutely the best icing there is! Under all the ooey-gooey icing, there is a delicious, moist cupcake with Oreo cookie pieces baked in... All that on a base of half an Oreo cookie... Really, how could this not be DELICIOUS! This recipe yields 24 cupcakes :)

Ingredients

For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)

For the frosting

8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream

Preheat the oven to 350˚ F.  Line the wells of two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.  

 In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients.  Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

 Evenly divide the batter between the prepared cupcake liners.  Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

 To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla extract.  Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes.  Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

 Frost the cooled cupcakes as desired.  Sprinkle with Oreo crumbs and garnish with Oreo halves.

Cookies & Cream Goodness...Boyfriend Favorite!

Cake Design Series: Cake 1

I just started taking a cake decorating class in hopes of refining my decorating skills and figuring out how they create all those delicate icing flowers... This is the first cake I've created... During our first class, the instructor said she didn't care where the cake came from because this is NOT a baking class. Well good news: I KNOW how to bake :) She gave us the option of buying boxed cake mix, or making our cake from scratch. Well for everyone who knows me, knows I would always opt for option two! I decided to go with a Lemon cake with Lemon filling and Vanilla Buttercream icing! 

Ingredients for the Lemon Cake 

3 cups of all-purpose flour 
1 tbsp of baking powder
1-1/2 tsp of salt 
3/4 of a cup of unsalted butter, softened
2 cups of sugar
4 eggs 
5 tbsp of lemon juice, preferably freshly squeezed
1-1/2 tsp of pure vanilla extract 
1-1/2 cup of milk
2 tbsp of lemon zest 

Preheat oven to 350°F. Using Cake Release**, brush on to an 8inch cake pan. (This recipe makes enough batter for 2 - 8inch cake pans or 1 - 8inch cake pan & 12 cupcakes) 

In medium bowl, combine flour, baking powder, baking soda and salt; mix well. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, lemon juice and vanilla; mix until smooth. Add flour mixture to butter mixture alternately with milk, beating well after each addition. Stir in lemon zest. Place batter in prepared pan.

Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Remove from pan; cool completely.

Ingredients for the Lemon Filling 

3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup cold water
2 egg yolks slightly beaten
1 teaspoon lemon peel grated
juice of a medium lemon
1 tablespoon butter or margarine 

Combine sugar, cornstarch and salt in a small saucepan. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Cool to room temperature, without stirring. Yields 1 cup

Wilton's Vanilla Buttercream Icing 

Although I wouldn't have chosen this particular icing as my first choice, this is the icing required for my cake decorating class. This recipe is strait from my Wilton's Decorating Basics Book.

1 cup of solid white vegetable shortening 
1 tsp of clear vanilla artificial extract 
7-8 tsp of water 
1 lb. of confectioners sugar 
1 tbsp of Wilton's Meringue Powder 

 Cream shortening, extract, and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy. Yields 2-1/2 cups.


Annnnnd...It's a good first shot!

S'Mores Cupcakes

I've been wanting to make S'Mores Cupcakes for a while and decided that today was the day. Although I am trying to shy away from baking in the name of watching my figure... That just didn't happen today and I have to say, I'm kind of happy it didn't because these cupcakes are the MOST DELICIOUS cupcakes I've ever made! They bring you right back to that summer night next to the campfire, making s'mores with all your friends and are almost just as messy to eat as the real deal. These things are absolute haven and totally taste like the real deal... This was my first experience using a kitchen torch (which I bought at Stokes) and I must say, I quite enjoyed it! What really adds the extra delish to these cupcakes is the pure Belgian dark chocolate disk (which I bought from Bulk Barn) I added over the graham cracker crust... BEST CUPCAKE MADE THUS FAR!  

Ingredients for the Graham Cracker Crust 
1-1/2 cups of graham cracker crumbs
1/4 cup of sugar 
5-1/3 tbsp of unsalted butter, melted
8 oz. of bittersweet chocolate or 1 disk per cupcake

Ingredients for the Cupcake Batter
2 cups plus 2 tbsp of sugar 
1-3/4 cups of all-purpose flour 
3/4 cup plus 1 tbsp of cocoa powder
1-1/2 tsp of baking powder 
1-1/2 tsp of baking soda 
1 tsp of salt 
2 large eggs 
1 cup of milk 
1/2 cup of vegetable oil 
2 tsp of vanilla extract 
1 cup of boiling water 


Ingredients for the Marshmallow Frosting 
8 large egg whites, at room temperature
2 cups of sugar 
1/2 tsp of cream of tartar
2 tsp of vanilla extract

Preheat the oven to 350F.  Line two cupcake pans with paper liners.  In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.  Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (I used a shot glass which did the trick) Sprinkle a small amount of the chopped chocolate or entire disk of chocolate on top of the graham cracker crusts.  Bake for 5 minutes.  Remove from the oven, and maintain the oven temperature.

To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine.  In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together.  Add to the dry ingredients and mix on low speed for 30 seconds.  Scrape down the sides of the bowl, then beat on medium speed for 2 minutes.  Add the boiling water and stir just to combine (batter will be thin).

 Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full.  Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.

To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer.  Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment.  Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form.  Mix in the vanilla until combined.  Frost cooled cupcakes as desired.  Brown with a kitchen torch and garnish with a piece of Hershey chocolate.

All you need now is a campfire and a tent... These cupcakes will not disappoint!

 C'est fabuleux!

Peanut Butter Cup Cookies

I have a confession to make: I don't follow many other baking blogs. Although I should support my fellow blogger, I just can't seem to find the time. However, there is one specific blog that I've been following almost daily and has become quite addictive. It's called Sweet Tooth and is written by a girl named Erica. Erica's Sweet Tooth is where I found this delicious recipe for Peanut Butter Cup Cookies. I have to say on this particularly snowy day in Ottawa, these cookies are the perfect TREAT!

Ingredients 

3/4 cup peanut butter
1/2 cup butter
1/3 cup sugar
1/3 cup light brown sugar
1 egg
3 tbsp milk
1 tsp vanilla extract
1-1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
 2 packages of miniature Reese's Peanut Butter Cups

Heat oven to 350 degrees F. Beat peanut butter and butter together until well mixed. Add sugars, egg, milk, and vanilla and beat well. In a separate bowl, mix together flour, baking soda, and salt, and then gradually mix them into peanut butter mixture.

Shape dough into 1" balls and place in an ungreased mini-muffin tin.

Bake for 8 minutes. While cookies are baking, unwrap all of the peanut butter cups (about 40) and have them ready to go next to the oven for right when the cookies are ready

When cookies are done, press a peanut butter cup firmly in the center of each cookie. Let the cookies sit in the tin for 5 minutes before transferring them to a wire rack to cool.

Oooooey-Goooey Peanut Butter Goodness!