Monday, November 17, 2014
If you're looking for a simple yet festive Holiday treat this season, this cheesecake is for you.
It's studded with a crunchy sugar cookie crust that's stuffed with festive sprinkles... and that's just the vessel for the thick, creamy cheesecake. I'm a sucker for a cheesecake with a golden brown top...
Cheesecakes can really be made into any flavor combination but I love a classic cheesecake. Pillow-ey, thick, and so creamy...
For the Crust:
2 cups sugar cookie crumbs
2 Tablespoons granulated sugar
5 Tablespoons unsalted butter, melted
2 Tablespoons festive jimmies
For the Cheesecake:
4 (8-ounce) packages cream cheese, room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
Preheat oven to 350 degrees and lightly grease a 9-inch springform pan, set aside.
In the bowl of your food processor, pulse together the cookie crumbs and sugar. Slowly pour in the melted butter until incorporated. Stir in the sprinkles. Press crust into prepared pan, covering the bottom and about an inch up the sides. Bake in preheated oven until lightly golden, 10-12 minutes. Meanwhile, make your cheesecake filling.
In the bowl of your stand mixer fitted with the paddle attachment, beat together the cream cheese and sugar until creamy, scarping the sides and bottom as needed. Add in the vanilla and mix to combine. Beat in eggs, one at a time, until incorporated
Pour cheesecake filling over prepared crust and bake for 60-75 minutes until set (the center should still wobble slightly). Cool completely on the counter-top before moving to the refrigerator to cool completely for a minimum of 4 hours.
When ready to serve, remove from fridge and allow it to come to room temp for 10 minutes. Slice and serve!
Enjoy the crunchy buttery crust and smooth cheesecake filling!
Thursday, November 13, 2014
Sometimes, you just need a classic breakfast.
My biscuits with homemade sausage country gravy are amazing. Fluffy, buttery biscuits are covered with thick peppery gravy loaded with sausage.
And the best thing about this recipe? It's fat free...
(I'm going to hell for lying...)
For the Biscuits:
2 1/4 cups all purpose flour
3/4 teaspoon salt
1 teaspoon sugar
4 teaspoons baking powder
1/3 cup unsalted butter, very cold and cut into pieces
1 cup cold milk
1 Tablespoon melted butter
For the Gravy:
1 pound breakfast sausage, ground or links
1/3 cup all-purpose flour
2 cups heavy cream
2 cups milk
1/2 teaspoon seasoning salt
2 teaspoons freshly ground pepper
Start by making your biscuits: Preheat oven to 450 degrees. In the bowl of your food processor combine the flour, salt, sugar, and baking powder, pulse to combine. Add in the butter and pulse until crumbs the size of peas form. Slowly add the milk with the machine running and mix just until a dough forms. Remove dough on to a floured surface and pound out into a rectangle. Cut 6-8 biscuits out and place into a cast iron skillet greased with cooking spray or melted butter. Bake in the preheated oven for 10-12 minutes until puffed and golden, during the last 2 minutes, brush the biscuits with melted butter. When biscuits are finished, remove and set aside to cool slightly while you make the gravy.
In a large pan cook your sausage until cooked through. Remove the sausage, keeping the drippings in the pan. Add in the 1/3 cup of flour and whisk, it will be very dry and thick. Cook for 1 minute until fragrant. Stir in cream and milk, whisking over medium heat until it starts to boil. Reduce heat to a simmer and season with salt and pepper. Stir until thickened, around 5 minutes. Add the sausage back to the pan.
Place desired amount of biscuits on a plate...
...and slather with gravy...
Now shovel in your mouth and enjoy. Fluffy biscuits and peppery gravy goodness... Yum!
Sunday, November 9, 2014
Monday, November 3, 2014
Are you ever faced with the age old pie dilemma: apple or pumpkin?
Well, I've essentially solved that problem for you. This pie has a flaky crust and a layer of caramel apples topped with creamy pumpkin pie filling... The best of both worlds.
No more small slices of each (which I'm not opposed to) or only to have only ONE pie... Who does that? Plus, now you can just have two pieces of this pie instead for ya know, research.
For the Crust:
6 Tablespoons cold unsalted butter, cubed
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 Tablespoon sugar
1/4 cup vegetable shortening
4-6 Tablespoons ice water
For the Caramel Apple Filling:
4-5 apples, peeled, cored, and thinly sliced
3 Tablespoons unsalted butter
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
pinch of salt
1 Tablespoon cornstarch
2 Tablespoons water
For the Pumpkin Pie Filling:
2 cups pumpkin puree (I used homemade, canned is also fine)
1 cup brown sugar
pinch of salt
2 teaspoons pumpkin pie spice
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla
Start by making the crust: In the bowl of your food processor, pulse together the flour, salt, and sugar just until combined. Add in the butter and shortening and pulse just until pea sized pieces form. With the food processor running, slowly drizzle in the water starting with 1 Tablespoon at a time. You want to add the water just until the dough forms a ball. Wrap the dough with plastic wrap, flatten slightly, and refrigerate for 30 minutes. While the dough is chilling, start on the apples.
For the Caramel Apple Filling: Place the apples, unsalted butter, sugar, cinnamon, and pinch of salt into a deep skillet. Cook over medium heat just until the apples have softened. In a small bowl, whisk together the cornstarch and water. Add to the apple mixture and stir continuously over medium heat until less cloudy and significantly thickened, remove from heat.
Preheat oven to 350 degrees.
Remove dough from fridge and roll out on a lightly floured surface to a 9-10" circle, place in pie plate and crimp to your desired taste. Prick the bottom of the crust lightly with a fork to reduce a mushy bottom.
Pour caramel apples into the bottom of your pie dish.
Place all the ingredients for the pumpkin pie filling to your food processor or blender and mix just until combined, pour over caramel apples.
Slightly push down apples into the filling if they poke up, either way do not worry about it as the pumpkin filling will rise up and souffle over the apples.
Bake the pie in your preheated oven, on the middle rack, for one hour. Check the pie around the 45 minute mark to make sure the crust isn't getting too browned.
Remove the pie and cool to room temperature before placing in the fridge to cool and set completely.
Slice and serve, topping with whipped cream or ice cream as desired. This pie is easier to slice when it is slightly cooled. This would be the perfect dessert for your Thanksgiving table... enjoy!
*recipe adapted from Zoe Bakes