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”
Happy Monday you all! I totally meant to post this last Sunday, but my life has still been crazy busy. Saturday we finished up our summer season, so I will have more time to write. And to play in my kitchen. Baking for markets are fun for me, but there is a difference in producing large quantities of food on Fridays to just focusing on creating one recipe. Truthfully I am exhausted by the end of the nights on Fridays and ready for a nap Saturday afternoons, if I have time for one.
So I am looking forward to this pause, to do markets once a month. I hope to just let my creativity run rampant in testing new recipes, because I truly love that. I also plan on doing some major praying and exploration into my future baking plans. What I really want to contribute. My hearts wants a little house tea and coffee place with pastries. With helpers. But I really want a big outdoor table and to fix several course meals. I want to bring people together, to connect over delicious food. I want to do more cooking classes. My dreams are shaping more into an experience, rather than mass production. I want to do farm-to-fork eating and a low-key pastry shop. Some place where bible studies want to come and meet. Somewhere were bridal or baby showers want to come. I want a place that encourages fellowship, over tasty, creative food.
We’ll see what develops out of that. I know that this week my focus is to make a cheese and thyme apple pie. Because people have been making pies with cheese crusts for a long time. And I saw one with thyme. I HAVE to make a gluten-free one. Period.
These cookies I am sharing, were one of my favorite things I’ve made recently. Once frozen, they reminded me of my grandma’s sandies. So tasty. My mom loved them too. She planned on hoarding them, but my nephew Trenton spotted them, so she had to share. I got the Trenton approval, which is important, because children can be brutally honest. He would tell me if it wasn’t very good.
I think I was most happy, because the moose cookies kept their shape. A year ago I used it and the cookies did not resemble a moose at all. See below, I attempted to turn them into buffalo instead. It had me a little scared, so I have waited a full year to give it another go. Plus I didn’t have any leaf cookie cutters for Fall. How that is, I have no clue because I have a huge drawer full of cookie cutters. But for some reason moose make me think of Fall. Or my mind is thinking that I would love to be in the mountains in the Fall spotting moose. Continue reading “Gluten-Free Maple Cut-Out Cookies”
I love ice cream! Have I said that before?
Even though I am a baker at heart, I truly enjoy the process of baking and the creativity and art I experience with it, but if I am craving a sweet treat outside of fruit, I am either going for: cheesecake or ice cream.
Who doesn’t love ice cream, maybe is the better question.
A few weeks ago I posted a recipe for Banana Split Ice Cream. My husband loves ice cream too and since we’ve cut the dairy for him, I’ve been trying to play with some different ice creams he can still indulge in sometimes. Plus when I was looking back on recipes I’ve done in my past, I realized I hadn’t made or posted any ice cream lately.
Also I will say I may get my cravings from my father, but he gets them from his father. In recent years my grandfather has taken to making ice creams, and they are really good. He’s gotten it down.
This sweet potato is nice and subtle. This recipe is perfectly smooth and creamy and I do not use an ice cream maker. I do like to run it through my food processor after it’s initial freeze to get more creaminess. I would suggest a maple swirl with this or toasted pecans on the top. Mmm…mmm good! Continue reading “Dairy-Free Sweet Potato Ice Cream”
We are going to start off project ‘Delishmas’ with a mash! For Thanksgiving we did a rutabaga mash, but this month I figured we play with the savory, sweet mix I adore. The original game-plan was to do a Maple Mash. Season it with sea and cinnamon and GO. However, seeing as I am the culinary creator I thought we could add more flavor. Tomorrow I have Sweet Potato Bacon Bites. I decided to bake my sweet potatoes then with the bacon. Letting them cook in bacon fat. Yum love the layering of flavors.
Bacon Maple Mash