Cheesecake Cookies

Ingredients:

• Crust:
  • 1 cup AP flour
  • 1/4 cup packed light brown sugar
  • 1 cup finely-chopped pecans
  • 1 stick unsalted butter, melted
• Filling:
  • 2 (8-oz) packages cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
• Fresh berries and mint leaves, for garnish (optional)

Tools:

• Oven
• Medium mixing bowl
• 13″x9″x2″ baking pan
• Electric hand mixer

Directions:

Preheat oven to 350°F.

Combine flour, brown sugar, pecans, and butter in bowl. Press dough into an ungreased 13 by 9 by 2-inch pan. Bake for 12 to 15 minutes or until lightly browned.

For filling, beat cream cheese and granulated sugar together in a bowl until smooth using a handheld electric mixer;. Add eggs and extract, and beat well. Pour over crust. Bake for 20 minutes. Cool completely. Cut into squares before serving. Garnish, if desired.

Serving Suggestions:

• Besides the garnishes mentioned above, the cookies can also be topped with a small amount of pie filling to add fruit flavors.

Pound Cake

Ingredients:

• 16 oz (by weight) unsalted butter, cut into pieces and softened, plus extra to coat pan(s)
• 16 oz (by weight) cake flour, plus extra to coat pan(s)
• 16 oz (by weight) sugar
• 9 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp kosher salt

Tools:

• Oven
• 10″ tube pan or 2 9″x5″ loaf pans
• Stand mixer
• Spatula
• Cooling rack

Directions:

Place a rack in the middle of the oven and heat to 350°F.

Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans butter and dust with flour.

Cream together the butter and the sugar in the bowl of a stand mixer for 5 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at the lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again, stopping once to scrape down the sides of the bowl. This will take approximately 3 minutes and the mixture may look curdled. Add the vanilla and salt and beat on medium speed for 30 seconds.

With the mixer on the lowest speed, add the flour in 3 installments, making sure each portion is fully incorporated before adding the next. After the final addition, scrape down the sides of the bowl and then beat for 30 seconds on medium speed until almost smooth.

Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour or until the internal temperature reaches 210°F on an instant-read thermometer. The crust will be golden brown and will spring back when pressed, but the crack around the center will appear moist.

Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days.

Serving Suggestions:

• Glaze with Citrus Glaze before serving

Citrus Glaze

Ingredients:

• 6 oz powdered sugar
• 1 tsp lemon or orange zest
• 2 1/2 tbsp freshly-squeezed lemon or orange juice
• Pinch of kosher salt

Tools:

• Medium mixing bowl
• Whisk

Directions:

Add all ingredients to a medium mixing bowl and whisk until smooth.

Serving Suggestions:

• Use to glaze completely cooled cake (such as Pound Cake)

Cinnamon Streusel Coffee Cake

Ingredients:

• Coffee Cake
  • 2 cups Bisquick
  • 2/3 cup whole milk
  • 2 tbsp sugar
  • 1 egg
• Streusel topping
  • 1/3 cup Bisquick
  • 1/3 cup packed brown sugar
  • 1/2 tsp ground cinnamon
  • 2 tbsp cold unsalted butter

Tools:

• Glass 9-inch round pan
• Medium mixing bowl
• Food prep gloves (optional, but recommended)

Directions:

Heat oven to 375°F.

Grease bottom and side of 9-inch round pan with shortening or cooking spray. In medium bowl, stir all coffee cake ingredients until blended. Spread in pan.

Cut the butter into small cubes. In small bowl, mix 1/3 cup Bisquick mix, the brown sugar and cinnamon. Put on food prep gloves and cut in the butter, using just the tips of the fingers to pinch the dried ingredients into the butter. Continue until mixture is crumbly. Sprinkle over cake mixture.

Bake 18 to 22 minutes or until golden brown. Serve warm or cool.

 

Molten Chocolate Cakes with Raspberries and Cream

Ingredients:

• For Coating Ramekins
  • 1 1/2 tsp unsalted butter
  • 4 tsp AP flour
• For cakes
  • 1/4 lb unsalted butter (1 stick)
  • 2 tbsp AP flour
  • 6 oz (by weight) semisweet chocolate chips
  • 2 tbsp heavy cream, cold
  • 2 tbsp confectioners’ sugar
  • 2 eggs + 2 yolks
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • Pinch of salt
• For Whipped Cream
  • 1/2 cup heavy cream, cold
  • 2 tbsp confectioners’ sugar
  • 1 tbsp nut-flavored liqueur
• Toppings/Garnish
  • 1/2 pint fresh raspberries
  • 4 sprigs of mint (garnish, optional)
  • Sweetened cocoa (garnish, optional)

Tools:

• 4 (6-oz) ramekins
• 1/2 sheet pan (or other baking sheet with edges)
• Double boiler (or metal bowl over a saucepan)
• Medium mixing bowl
• Hand mixer
• Hand sifter
• Medium metal mixing bowl

Directions:

Place metal mixing bowl in the freezer.

Preheat the oven to 450°F. Grease and flour 4 (6-oz) ramekins with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet.

In a double boiler melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat.

In a mixing bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt with hand mixer until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 12 minutes.

Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.

While cakes are cooling, retrieve the mixing bowl from the freezer, and whip the cream with a hand mixer soft peaks form. Add the sugar and nut liqueur and beat until stiff peaks form. Spoon a dollop of the whipped cream on each unmolded cake, and garnish each plate with raspberries and a sprig of mint. Sprinkle cocoa over the cakes, and serve.

 

Lemon Blossoms

Ingredients:

• Cupcakes
  • 18 1/2-oz package yellow cake mix
  • 3 1/2-oz package instant lemon pudding mix
  • 4 large eggs
  • 3/4 cup vegetable oil
• Glaze
  • 4 cups confectioners’ sugar
  • 1/3 cup fresh lemon juice
  • 1 lemon, zested
  • 3 tbsp vegetable oil
  • 3 tbsp water
• Other
  • Cooking spray

Tools:

• Mini muffin pan
• Stand mixer
• Tea towel
• Hand sifter
• Mixing bowl
• Whisk
• Cooling rack
• Sheet pan

Directions:

Preheat the oven to 350°F.

Spray miniature muffin tins with cooking spray. Combine the cake mix, pudding mix, eggs and oil in stand mixer and beat on medium speed until smooth (about 2 minutes). Pour a small amount of batter in each muffin cup, filling each about 1/2 full. Bake for 12 minutes. Turn out onto a tea towel.

To make the glaze, sift the confectioners’ sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tbsp water. Whisk until smooth.

Place the warm cupcakes (one at a time) in the bowl and spoon the glaze over them,  turning them to completely coat. Place on wire racks with a sheet pan underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Pumpkin Cake

Ingredients:

• Cake
  • 4 eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 15-oz can pumpkin
  • 2 cups sifted all-purpose flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
• Icing
  • 8-oz package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 2 cups sifted confectioners’ sugar
  • 1 tsp vanilla extract

Tools:

• Stand mixer
• Mixing bowl
• Whisk
• 13″ x 10″ baking pan
• Hand mixer

Directions:

Preheat the oven to 350°F.

Combine the eggs, sugar, oil and pumpkin in stand mixer on medium speed until light and fluffy. Whisk together the flour, baking powder, cinnamon, salt and baking soda in a mixing bowl. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 x 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl and beat with a hand mixer until smooth. Add the sugar and mix at low speed until combined. Add the vanilla and mix at high speed until fully combined. Spread on the cooled pumpkin cake.

Pumpkin Cheesecake

Ingredients:

• Crust
  • 1 3/4 cups graham cracker crumbs
  • 3 tbsp light brown sugar
  • 1/2 tsp ground cinnamon
  • 8 tbsp (1 stick) melted salted butter
• Filling
  • 3 (8-oz) packages cream cheese, at room temperature
  • 1 (15-oz) can of pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp fresh ground nutmeg
  • 1/8 tsp ground cloves
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract

Tools:

• 9-inch springform pan
• 2 Medium mixing bowls
• Hand mixer
• Refrigerator

Directions:

Preheat oven to 350 degrees F.

For crust: In medium bowl, combine graham cracker crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Place in freezer to chill while making filling.

For filling: In another mixing bowl, beat the cream cheese with hand mixer until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Beat until smooth. Add flour and vanilla. Beat together until well combined.

Pour filling into crust. Smooth out top by placing the pan on a counter and quickly rotating the pan in opposing directions. Bake for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for at least 4 hours before de-panning.

Pumpkin Pie Parfaits

Ingredients:

• 14 gingersnaps
• 1 tbsp unsalted butter, melted
• 1 1/2 cups plus 1 tablespoon confectioners’ sugar
• 1 cup canned pumpkin
• 3 tsp plus 1 tsp bourbon
• Pinch of nutmeg (freshly grated)
• 1 cup white chocolate chips
• 3 cups plus 1/2 cup cold heavy cream

Tools:

• Heavy, flat-bottomed pan
• Gallon-sized zip-top bag
• 4 highball glasses
• Food processor
• Double boiler (or metal bowl over a saucepan)
• Silicone spatula
• Large mixing bowl
• Medium metal mixing bowl
• Hand mixer

Directions:

Place a medium metal mixing bowl and hand mixer beaters in the freezer.

Put 10 cookies in a zip-top bag and crush into crumbs with a pan. Divide the cookie crumbs between the glasses. Divide the melted butter between the glasses, pouring it  on top of the crumbs. Refrigerate while working on parfait.

Put 1 1/2 cups confectioners’ sugar, the pumpkin, 3 tsp bourbon and the nutmeg in a food processor. Pulse until smooth, about 1 minute.

Melt the white chocolate chips in a double boiler, stirring with a silicone spatula. Add to the pumpkin mixture and process until combined. Transfer to a large bowl.

Retrieve bowl and beaters from freezer. Beat 3 cups cream with hand mixer until soft peaks form. Fold into the pumpkin mixture until smooth. Divide among the prepared glasses and refrigerate until ready to serve.

Beat the remaining 1/2 cup cream with hand mixer until foamy. Add the remaining 1 tablespoon confectioners’ sugar and 1 teaspoon bourbon and beat until soft peaks form. Top the parfaits with the whipped cream and the remaining 4 cookies.

 

Basic Pumpkin Pie

Ingredients:

• 2 eggs
• 1/2 cup sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• 1 can (15 oz) pumpkin
• 1 can (12 oz) evaporated milk
• One batch simple no-roll dough

Tools:

• 9-inch glass pie pan
• Large mixing bowl
• Whisk
• Oven

Directions:

Preheat oven to 425°F.

Press dough in bottom and sides of pie pan

In large bowl, beat eggs slightly with whisk. Beat in cup sugar, cinnamon, teaspoon salt, ginger, cloves, pumpkin and milk.

Pour pumpkin filling into pie plate. Bake 15 minutes.

Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on a rack until completely cooled (approx. 2 hrs).