Pie and Cheesecake
This may be a bit ridiculous. And it just may be one of the best desserts I’ve ever made. You might remember that last year I whipped up some mini s’mores tarts . They were fabulous, but I must have had a few screws loose. Why didn’t I just make an entire pie? Oh!
December 13th, 2009 by katie We couldn’t decide between cheesecake or pumpkin pie and while I would generally just make both, Pumpkin Cheesecake just seemed like the perfect solution!
You’ve heard the saying, “Necessity is the mother of invention.” Well, it was definitely the impetus for this Thanksgiving dessert, as I was torn between pleasing my stepdad, Mike, who loves White Chocolate Cheesecake and my daughter’s boyfriend, Chris, who expressed a desire for Peanut Butter Cheesecake (which I considered but then swapped for pumpkin in honor of the holiday.) The combination of the two flavors was even better than I expected, with the white chocolate lending the pumpkin a good measure of sophistication. The only aspect of this dessert that gave me pause was marbling the two cheesecake batters.
Why buy a boring supermarket pie? Pumpkin pie is as easy as ... well, pie. For deep flavour, use dark brown sugar (but not the crunchy demerara).
Six Decorative Pie Edge Techniques By The Paula Deen Test Kitchen How To: Six Decorative Pie Shell Edges to Inspire Put your forks away!
Posted on Friday, 8th July 2011 by Grace Massa Langlois When I finally decided on Lemon Meringue Tarts for the holiday weekend I knew I would have to offer another choice because not everyone in my family is a fan of citrus desserts. It didn’t take me too long to decide on the other option because everyone in my family loves chocolate. I decided immediately to pair the chocolate with luscious caramel. I also wanted to add a few different textures and flavours. I present to you pure indulgence, Chocolate-Caramel Tart – crispy, hazelnut sweet short pastry with four layers of goodness – caramel, toasted hazelnuts, dark and milk chocolate ganache , and milk chocolate glaze .
This post comes to you from damply beautiful Seattle, Washington! Yes, kids, I am in Seattle for BlogHer Food 2012 and not just as an attendee, but I am speaking ! I am nervous, but terribly excited, and ready to get the party started! The last month has been a CRAZY travel month for me.
You know the story – girl meets recipe and falls in love after seeing recipe across the crowded internet. The recipe looks a bit different from what she is used to so girl is instantly intrigued. After the first tempting glimpse, girl can’t get recipe out of her mind.
This is a monkeyhead concoction so please don’t be disappointed with me that it’s not 100% homemade. Sometimes as a mom you have to go with your childrens ideas in order to lift their creative wings. Monkey One loves cheesecake and caramel, Monkey Two has a passion for brownies you put the two of these knuckleheads together and look at what they come up with… Caramel Brownie Cheesecake. You gotta love the way these boys think. To see their vision come to fruition we used one of our favorite brownie mixes, a no bake white chocolate cheesecake recipe from Williams-Sonoma and we tried Jamie’s homemade caramel recipe from My Baking Addiction .
For crust: Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended.
I know, every homemade pie is fresh--but in this one, the fruit stays fresh, too. Yes, that’s right! In this pie, there are five cups of blueberries, and only one cup of them are actually cooked. What you’re left with is a blueberry pie that is just bursting with fresh, juicy berries! It’s like eating a slice of fresh blueberries packed onto a delicious crust.
Dessert anyone? Fast Ed bakes up a scrumptious cheesecake. Yummy! Ingredients 1 pkt Scotch Finger biscuits 4 Tbsp melted butter 750g cream cheese 8 eggs 220g sugar 250g white chocolate, chopped 150ml cream 150g dark chocolate Extra 150ml cream
This creamy dessert is a cross between Key lime pie and traditional lemon bars. For a lighter version, substitute fat-free sweetened condensed milk. Martha Stewart Living Special Issues, 2006 Prep Time 20 minutes Total Time 2 hours 20 minutes Yield Makes 16 Add to Shopping List Ingredients For the Crust 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan 2/3 cup shelled pistachios 1 cup (4 ounces) graham-cracker crumbs 1/4 cup sugar 1 tablespoons grated lime zest For the Filling 2 large egg yolks 1 can (14 ounces) sweetened condensed milk 1/2 cup fresh lime juice