Pumpkin Cheesecake with Caramel Sauce

Total Time:
5 hr 30 min
Prep:
15 min
Inactive:
4 hr 15 min
Cook:
1 hr
Yield:8 servings
Level:Easy
Ingredients

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

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Note: The only thing I did differently from this recipe was use a water bath and then after turning the oven off I let it cool in the oven with the door open for half an hour. No cracks, perfectly cooked, moist, sweet and light.

Recipe courtesy Paula Deen, 2007

Caramel Sauce

• 2/3 cup heavy cream
• 1/4 vanilla bean
• 1 1/4 cups sugar
• 1/4 tsp. salt
• 2 Tbs. light corn syrup
• 3/4 tsp. fresh lemon juice
• 4 Tbs. (1/2 stick) unsalted butter, cut into 1-inch pieces

Pour the cream into a small saucepan. Using a small, sharp knife, cut the bean in half lengthwise. Using the knife tip, scrape the seeds into the cream. Set over medium heat and bring just to a simmer, then reduce the heat to low and keep the cream mixture warm.

In a large, heavy saucepan over medium heat, combine the sugar, salt, corn syrup and 1/4 cup water, stirring to dissolve the sugar. Bring to a boil and cook, without stirring, until the mixture turns a light amber color, 5 to 7 minutes. Remove from the heat. 

Carefully pour the warm cream into the caramel; the mixture will boil vigorously. When the boiling subsides, whisk until smooth. Stir in the lemon juice and let cool for 10 minutes. 

Add the butter 1 piece at a time, whisking constantly after each addition. Continue to whisk the caramel as it cools. Makes about 1 1/2 cups.

Adapted from a recipe by Elisabeth Prueitt, Chef, Tartine, San Francisco, CA.

Slow Cooker Apple and Onion Pulled Pork Sandwiches

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Yield: Serves about 8

Serving Size: 1 cup

Ingredients

• 3 onions, sliced
• 2 apples, peeled and cubed
• 1 bonelss pork shoulder
• 1 tbsp paprika
• 1/2 tbsp cumin
• 1/2 tbsp cinnamon
• salt to taste
• 1 tbsp honey
• 1 cup beef stock
• 1/2 cup apple cider vinegar
• fresh cilantro for garnish

Directions

1. In a small bowl, combine spices (paprika, cumin, cinnamon) and salt. Rub the pork shoulder with the mixture.
2. Make a bed of onions and apples at the bottom of your slow-cooker, and place pork shoulder on it. Drizzle with honey. Pour beef stock and apple cider vinegar.
3. Cook on low for 8 hours.
4. When meat is cooked, transfer it to a plate (be careful, it will easily fall apart!) and shred it using two forks. Transfer onion and apple mixture to a colander and drain it. Keep about 1/3 of the liquid, or enough to moist the meat.
5. Combine meat, onion and apple mixture and add some liquid if necessary. Garnish with fresh cilantro.

Notes

If you're planning on having leftovers, I recommend you to keep some additional cooking liquid and use it when you reheat the meat. This way, the meat will stay moist and delicious.

Recipe Credit: Not Enough Cinnamon

Peanut Butter Stuffed Brownies

Chewy, fudgy homemade chocolate brownies stuffed with a peanut butter filling and topped with peanut butter and chocolate chips. If you like peanut butter cups, you'll love these!

Yield: 16-20 brownies

prep time: 30 MINUTES

 

total time: 1 HOUR, 15 MINUTES PLUS COOLING

Ingredients:

• 1/2 cup (115g) salted butter*
• 8 ounces (228g) coarsely chopped quality semi-sweet chocolate*
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) light brown sugar
• 3 large Eggland's Best eggs
• 1 teaspoon vanilla extract
• 1/2 cup + 2 Tablespoons (80g) all-purpose flour (measure this accurately)
• 2 Tablespoons (11g) unsweetened cocoa powder
• 1/4 teaspoon salt

PEANUT BUTTER FILLING

• 3/4 cup (185g) creamy peanut butter
• 1 cup (120g) confectioners' sugar
• 2 teaspoons vanilla extract
• 2 Tablespoons (30ml) milk
• 2 Tablespoons each chocolate chips and peanut butter chips

Directions:

Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.

While the chocolate mixture is cooling, make the peanut butter filling. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter, confectioners' sugar, vanilla, and milk together on medium-high speed until combined. The mixture will be very thick - like a crumbly cookie dough. Set aside.

Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan with aluminum foil, leaving an overhand on all sides. Set aside.

Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt.

Pour/spread half of the brownie batter into the prepared baking pan. Take large chunks of the peanut butter filling and flatten with your hands. Place flat pieces in an even layer on top of the brownie layer, as shown in the photo above. Pour/spread the remaining brownie batter on top. Top with the chocolate chips and peanut butter chips. Using the back of a spatula, gently press the chips into the brownie batter.

Bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. (The brownies may slightly crack in the center - that's because air in between the peanut butter layers is trying to escape. That's normal!) A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.

Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

The brownies will stay fresh in an airtight container at room temperature for 1 week. Brownies freeze well, up to 3 months. 

*I love to use salted butter here. If you choose to use unsalted, don't increase the salt in the recipe. I find that there is no noticeable taste difference between using salted and unsalted butter in this particular recipe.

*I typically use Baker's, Ghirardelli, or Trader Joes chocolate.

Recipe Credit: Sally's Baking Addiction

French Bread

A very good friend from our student ward brought this by right after I had the baby and it was SO so yummy. Jeff and I were literally fighting over it. I had totally forgotten to put in on the blog until today. Wow, this is amazing!

1 T sugar
1 T yeast (2 1/4 t. active dry yeast OR 1 envelope active dry yeast)
1 1/4 c. warm water, divided
1/2 T salt
3 T oil
1/3 c. sugar
4 c. flour
1 stick of butter

1. In the bowl of a stand mixer, dissolve 1 T. sugar and 1 T. yeast (2 1/4 t. active dry yeast or 1 envelope active dry yeast) in 1/4 c. warm water.

2. Let proof for about 5 minutes until it is foamy.

3. While you are waiting for mixture to proof, in a measuring cup mix together: 1 c. warm water, 1/2 T. salt, 3 T. oil, 1/3 c. sugar. Add to proofed mixture in stand mixer bowl.

4. Add 4 c. flour. I always use my kitchen aid so I just add it as the dough hook is mixing it. If you were kneading by hand I would just gradually knead it in until it is sticky but forming a ball. 

5. Shape into a loaf. A lot of times we make three small loaves and braid them. 

6. Place loaf on pan and allow to rise for 2-3 hours, covered with a towel.

7. Cook for 17-20 minutes at 400 degrees. 

8. When it comes out of the oven, rub a stick of butter all over it and it will soak in and make it extra delicious. :) 

Recipe Credit: Lorren Lemmons, who got it from Bee in Our Bonnet

Easy Apple Crisp

1. Total Time: 1 hr 40 mins
   Makes: 8 servingsGame plan: Adjust the sugar in this recipe to the sweetness of the apples, using 2 tablespoons for exceptionally sweet ones and 3 if the apples are on the tart side.Ingredientso   2 1/2 pounds medium Granny Smith and Golden Delicious apples (about 5 or 6), peeled, cored, and sliced 1/4 inch thick
   o   2 to 3 tablespoons granulated sugar
   o   3/4 teaspoon ground cinnamon
   o   1/4 teaspoon fine salt
   o   1/2 cup packed light brown sugar
   o   1/2 cup uncooked rolled oats
   o   1/3 cup all-purpose flour
   o   4 tablespoons cold unsalted butter(1/2 stick), cut into small pieces, plus more for coating the dish
   1. Heat the oven to 350°F and arrange a rack in the middle. Lightly coat an 8-by-8-inch baking dish with butter.2.     Combine the apples, granulated sugar, cinnamon, and 1/8 teaspoon of the salt in a large bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside.3.     Using the same bowl as for mixing the apples, mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.4.     Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 50 to 60 minutes. Let cool on a rack at least 30 minutes before serving.Recipe Credit: Chow.com