At the beginning of December I made some lovely cranberry linzer cookies for the Farmer’s Market. I had too much dough, though, and decided I should use it to make something else.
Instantly my mind went to cheesecake. I should use the cookie dough to make a cheesecake dough. And I could stick with the cranberry flavor for the filling.
These were easy to make and delicious. I personally like cranberry, my husband is not a fan, but he said he enjoyed these. He thought he was eating a cherry cheesecake. Light, airy and absolutely refreshing, with a holiday flavor classic.
Cranberry Gingerbread Cookie Cheesecakes
Gingerbread Cookie Dough
- 1/3 cup almonds, toasted
- 1/8 cup coconut sugar
- 1/8 cup maple sugar
- 1/2 cup butter, room temperature
- 1 egg
- 1 tbsp molasses
- 1 3/4 cups almond flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tbsp ginger
- 1/2 tsp cinnamon
- 1/8 tsp cardamom
Continue reading “Gluten-Free Cranberry Gingerbread Cookie Cheesecakes”
Man I really wish I had a photo of these cut open. Or a video. I must confess, sometimes I sit on my Instagram and watch people slicing different patisseries. There is a certain kind of excitement, waiting to see all the hidden layers and treasures within.
These many didn’t even know they were cheesecakes because of their shape and marshmallow outside. They are in indeed a sweet potato cheesecake. With a praline core. Toasted marshmallow outside. And a ginger cookie crust.
Fancy, right! That is at least what people commented on them. I do feel like a high-maintenance/extra woman when it comes to baking. But in life, I am like the most low-maintenance woman. I’ve seen those things were you assign didn’t numbers to personal habits to determine maintenance and my score is like a 2 or 3. I am down to get fancy and think of whimsical, fun desserts and food for others to eat, though.
I just love these because I think it is a little on the traditional path, but still true to certain flavor profiles. I already shared my pumpkin cheesecakes last week (click the link for the recipe), which I think is probably a little mainstream. When I told people they were sweet potato, I often got a puzzled look. Sweet potato? Cheesecake?
There had to be a marshmallow outside because a side of marshmallow and sweet potato is so common. And I personally have to have pecans with sweet potato baked goods, or pumpkin ones. Plus, I also watch Instagram videos of people dipping desserts in praline. My food watching really is a little scary sometimes. I can bake all day, then watch the British Bake Off, while I also watch Instagram baking videos. But it gives me a lot of inspiration. Which benefits everyone who is able to come here and view it! Or come to a market and eat goodies.
Once again I sourced the cookie recipe because someone else already made one up that was delicious. I also borrowed the marshmallow recipe. I think overall these were not that difficult to make.
Toasted Marshmallow Praline Sweet Potato Cheesecakes Continue reading “Toasted Marshmallow Praline Sweet Potato Cheesecakes”
Finally posting my Thanksgiving recipes! Family and praise to God is the most important part of the holiday so I was kind of preoccupied with that.
I did bake up some tasty treats for them for the holiday, though.
Today we will begin with the one of the cheesecakes I made: Pumpkin Cheesecake with an Apple Cider Caramel Filling and a Pumpkin Glaze with a Pepita Brittle on top, sitting on top of a Ginger Cookie. I know it sounds like a lot going on, but it really wasn’t that difficult. The cheesecake is actually a non-bake.
We’ll just dive right in on these. I did use someone else’s ginger cookies, they are delicious and sometimes I don’t want to mess with something that someone has tested to perfection. These are perfection and I don’t even really like ginger. This made so much filling, I got 12 domes, plus enough left over that people could dip into them.
Pumpkin Cheesecake Domes on Ginger Cookies with Apple Cider Caramel
- 16 oz. cream cheese
- 1/2 cup coconut sugar
- 1/2 cup organic powdered sugar
- 15 oz. pumpkin puree
- 1 tsp vanilla
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of cardamom
- 16 oz. heavy whipping cream
- 150 grams white chocolate (I have a recipe that I make my own)
- 100 grams water
- 50 grams pumpkin puree
- 25 grams maple sugar
- 1/2 packet gelatin
Continue reading “Pumpkin Cheesecake Domes on Ginger Cookies with Apple Cider Caramel”
Cherries are my favorite food…..EVER. Cheesecake is my dessert weakness. My grandmother made me cherry cheesecake for my birthday every year instead of cake (another fact about me is a hate cake, which is ironic because I used to be really into cake decorating there for a while). I am a pie girl. My company is a pie and pizza based bakery. Pies are my thing. So…………. A cherry cheesecake pie is a perfect fit. Oh my gosh the idea of it, itself made me super geeked to try it. I wanted to bake it Monday when I get ingredients, but I had to wait until I was prepping for my market. The agony of waiting killed and I may have rushed cooking it a smidge, like maybe I should have cooled the cheesecake longer before putting the cherry on. It would have been prettier, but it did not have an effect on taste.
These pies were PERFECT. And with Valentine’s Day approaching next week, this could be a perfect little treat for you and someone you love, and fit your gluten-free lifestyle. Cut this recipe in half and make personal mini pies if you want. This one here, is one of four that my half batch made.
Stay tuned because I’ll have more to come on the V-Day dessert front. Think chocolate raspberry pies baked in mason jars (the cuteness levels are off the charts) and chocolate pavlova cakes…….plus more.
Cherry Cheesecake Pie
Cheesecake Layer Continue reading “Cherry Cheesecake Pie”
Normally I am an apple girl. The other day, while I was conceptualizing my macadamia nut pie, I also had a yearning to make a cheesecake. But I always do apple, why not pears. Why not a caramel pear.
This turned out super rich and decadent. My only tweak would be to do a thicker cheesecake layer. Which I have adjusted for here. But Bob and I both voted that this was absolutely delicious, especially with the nut crust.
- 1 1/2 pecans
- 2 tbsp butter or ghee or coconut oil
- 1/4 cup coconut sugar
- 1 tsp cinnamon
Cheesecake Filling: Continue reading “Caramel Pear Cheesecake”
So I have a problem and that problem is baking. I can’t stop. My job title is officially: BAKER and Caterer. Working at the newest, hottest spot in town means the place is hoppin’. Things need to be made and who better to make pretzel buns and desserts and me. We need more buns, can I come in? Of course. Although my bosses noticed the other day that I haven’t taken a day off in a bit. You can tell us no. But what is two hours out of my day to make some beautiful buns. What can I say I am a weirdo. I love working. I love my job. I am a firm believer in doing what you love. What you are passionate about. What gets you going?
Besides having the job title, I also decided to start my own gluten-free baking business two years ago. Now I am in the swing of summer market season and I spend Friday’s baking for my booth. And Saturday’s connected with the beautiful people who stumble upon it. But….besides all that, I’ve been baking like a fiend at home. Recipe, after recipe. I probably have at least 10 new recipes on my camera and 50 more in my head. Yesterday I made some rhubarb pie bars and hit up my friends and taste-testers to sample them out. I bake for the sheer joy of creating!
Growing up people told me I should be an artist (Just one of my sketches here, I love a portrait and some people). And while I always enjoyed drawing, it just didn’t fit. Now all the creativity finds itself channeled into my job. Food is art to me. I baked an Americana themed pie this week. I like to braid the crust. There is artistry in dessert, and I crave it. Following my other passion, walking, usually puts me in a creative flow state. And since I walk to work, Ed Sheeran jamming, I get in a creative flow. Ever heard of Jason Silva? You should check him out if not. His energy and enthusiasm send me into a mindful rapture. His philosophy shots of espresso. I feel POSSIBLE after watching his clips. I really feel a connection to this video right here below on Creative Flow States ——–>>>>–>>>->
Anyways, I promise there is a recipe coming. All this creativity and baking is a benefit to you! Since I Continue reading “Lemon Blueberry Cheesecake Parfait”
I think this is the last cheesecake I am going to post, as I’ve posted many (and I even skipped the Chocolate Strawberry one)!
I notice if I make one, then someone else will see it. Or the people I give it to (minus Tab who is going to just savor it herself), share it with others. Or I will post it and people I know will see. See the cascading, snow ball effect? That way I end up (which I already have), making a bunch.
Plus me being the uber creative spirit/unbelievably stubborn person that I am, I can’t just make the same one. Each time I want to make a different variety. So when my friend Heather commented on one of my photos, I was devoted to making her one. So initially I think: what would I want to eat. Note my favorite cheesecake (actually my favorite food) is cherry. But my instinct was turtle. Growing up I loved some caramel. I remember one year my family was obsessed with the Ritter’s Frozen Custard we got in town (I come from a family of ice cream fanatics) and for my birthday I got a Turtle Ice Cream Cheesecake. Holy decadence!
So I set out to make the ultimate, tasty turtle cheesecake. The caramel is a link to the Urban Poser. She has created the best caramel sauce period, so click the link and make it, I am not going to mess with perfection.
- 1 1/2 cups pecans
- 1/8 cup honey
- 1/4 cup coconut oil or ghee
Continue reading “Turtle Cheesecake”