Ingredient: pure vanilla extract

Pear Cheesecake w/ Oat Pecan Streusel

A cheesecake is always an appropriate dinner party finale, but this version is a true showstopper. This cheesecake really makes the most of pear season, with the fruit layered on top of the cheesecake batter then covered with oat streusel. The wow-factor comes into play with the stained glass candied pears.

Candied Pears are a beautiful and completely edible decoration for cakes, cupcakes, or any other creative baking project.  Modern twists in candying techniques have seen a resurgence in recent years, blending traditional methods with innovative approaches breathing new life into the timeless art of candying fruit.

Today, candied fruit is enjoyed in various forms, from baking ingredients to standalone snacks. It has become a versatile ingredient in both sweet and savory dishes, catering to a wide range of tastes and preferences. The perception of candied fruit has shifted from being a rare luxury to a widely available and beloved treat for people of all backgrounds.

At this time of year, I’m always trying to come up with something special to give as gifts to our neighbors on either side of us. We couldn’t ask for better neighbors so it’s always nice to show our appreciation in some way. We usually try to give something they use when hosting family & friends. The family this pear cheesecake is for have a pear tree in their back yard so I think its safe to say they like pears.

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 Pear Cheesecake w/ Oat Pecan Streusel
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Rating: 5
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Course dessert
Cuisine American
Keyword pear cheesecake w/ oat pecan streusel
Servings
Ingredients
Stained Glass Candied Pears
Oat Pecan Streusel Crust & Topping
Pear Mixture
Cheesecake Filling
Salted Caramel Sauce - Optional
Course dessert
Cuisine American
Keyword pear cheesecake w/ oat pecan streusel
Servings
Ingredients
Stained Glass Candied Pears
Oat Pecan Streusel Crust & Topping
Pear Mixture
Cheesecake Filling
Salted Caramel Sauce - Optional
Votes: 1
Rating: 5
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Instructions
Candied Pears
  1. Preheat oven to 300 F.
  2. Combine water & sugar in a large saucepan. Very thinly slice pears all the way across so that you have a cross section of an entire pear. When sugar is dissolved in the water on the stove, stir & add the pear slices to the simple syrup. Simmer for about 6-8 minutes or until you can almost see through pears. Remove from simple syrup with a tongs & lay flat on parchment paper lined baking sheet.
  3. Mix about 2 tablespoons of simple syrup in a small cup with 2 drops of gel coloring of your choice. Prepare one bowl for each color you wish to use. Using a small clean paintbrush, lightly paint each pear slice as desired. Mottle colors a bit on each slice if using more than one color. Dap with a paper towel to remove excess moisture. Flip slices over and paint on the other side. Dap again with paper towel.
  4. Bake the pears for 20 minutes, paint on some clear simple syrup, turn the slices over & paint the other side. Bake another 10 minutes, then repeat.
  5. Remove from the oven & shape immediately if you do not want flat slices. Sprinkle with gold luster dust, if desired.
Streusel Crust & Topping
  1. Preheat oven to 350 F. Line the sides of a 9-inch springform pan with parchment paper.
  2. In a large mixing bowl, cream together the softened butter with sugar until light and fluffy. Gradually add in the flour, baking soda & ground cinnamon. Toss in the oats & chopped pecans & combine well. Press half of the mixture into springform pan and bake for 8-10 minutes until slightly golden brown.
Pear Mixture
  1. In a medium bowl, toss together the chopped pears with sugar, starch, cinnamon & nutmeg. Combine well & set aside.
Cheesecake Filling
  1. In a large mixing bowl, cream together the cream cheese & sugar until smooth & creamy. Mix in the vanilla & almond extract. Add the egg & combine until smooth and creamy.
  2. Pour cream cheese mixture onto the slightly warm crust. Spread pears over the cream cheese. Sprinkle the rest of the oatmeal streusel topping covering the pears, pressing down lightly.
  3. Bake until slightly brown & center is set around 50 minutes. Cool completely & refrigerate overnight preferably.
Salted Caramel Sauce
  1. Combine brown sugar, 1/2 & 1/2 cream, butter & salt in a saucepan over medium-low heat. Cook while whisking gently for a couple of minutes, until it slightly thickens. Add the vanilla & cook another minute. You are not cooking the sauce very long so it remains quite pourable. Turn off heat, cool slightly. Pour sauce into a blender & blend on high until sauce is 'creamy'. Refrigerate until cold.
Decorating/Serving
  1. To decorate, place cheesecake on serving dish & arrange candied pears on top. When ready to serve, slice & drizzle salted caramel sauce over cheesecake.

Mincemeat Tart

Decorated trees, lights, candles, poinsettias, holly, special baked goods– there are some things that just define Christmas. When I was growing up, Christmas baking was such a major event my mother undertook. Although she put many hours of work into her baking, I think she really enjoyed it. Many of the ingredients for the special things she would bake at this time of the year were just too expensive to have on hand all the time. Somehow, she would work her magic and make that grocery money stretch to include these things. During my childhood fruit mincemeat was a pie or tart that we looked forward to having. Today, it seems – not so much.

As with many traditional recipes, especially the ones we make and enjoy around big holidays or life events, mincemeat pies are steeped with tradition and customs. Mincemeat would often be made on ‘stir-up’ Sunday along with the Christmas pudding, the last Sunday before Advent. Stirring the mincemeat was quite an event, and English tradition dictates that it should only be stirred clockwise. Stirring the mincemeat anti-clockwise would lead to bad luck and poor fortune in the coming 12 months. To spread the joy, it was tradition in England that each member of the family gave the mixture a stir, while making a wish. And if you wanted to be ensured good health and happiness in the upcoming year, you should eat one mince pie every day for the Twelve Days of Christmas, from Christmas Eve until the 5th of January. 

Today’s modern mincemeat is a boozy, sweet, fruit filling for tarts and pies as well as a variety of other desserts. While mincemeat often plays a supporting role to the apple pie here in North America, the English mincemeat pie is only a two-bite size.

Both Brion & I still enjoy the taste of mincemeat. It just wouldn’t seem like Christmas if we didn’t have some version of it.

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 Mincemeat Tart
Votes: 1
Rating: 5
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Course dessert
Cuisine European
Keyword mincemeat tart
Servings
SERVINGS
Ingredients
Pastry
Mincemeat Filling
Crumble Topping
Course dessert
Cuisine European
Keyword mincemeat tart
Servings
SERVINGS
Ingredients
Pastry
Mincemeat Filling
Crumble Topping
Votes: 1
Rating: 5
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Instructions
Pastry
  1. In a medium bowl, cream butter with sugar, salt & vanilla; add the egg yolk. In a small bowl, whisk together flour & baking powder; add to creamed mixture. Blend well. Press into a 13 3/4" x 4 3/8" (35 x 11 cm) tart pan. Cover with plastic wrap set aside in freezer or refrigerator until needed.
Filling
  1. In a large baking dish, combine all the ingredients except the alcohol, stirring well to make sure they're evenly distributed. Cover with a tea towel & leave overnight for the flavors to marinate together.
  2. Preheat the oven to 230 F.
  3. Remove towel & cover the pot with foil & place in the oven for 2 1/2 hours. Remove from oven & stir mincemeat mixture well. Set aside to cool, stirring occasionally. The stirring is essential to distribute the fruit as the mixture cools.
  4. Once cooled, stir the mincemeat again, add the alcohol & stir one more time. Spoon into pastry shell & level out gently.
Crumble Topping
  1. Beat butter, brown sugar & salt in a bowl with mixer on high speed until light & fluffy. Blend in flour & oatmeal just until crumbly. Crumble streusel mixture over filling.
  2. Bake on bottom rack for 50 minutes or until crust is golden brown & filling begins to bubble. If topping is getting brown too fast, cover with foil. Cool completely on wire rack.
Recipe Notes
  • SPICE COMBO
  • 2 Tbsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • This amount will be enough for 2 recipes of mincemeat filling in case you want to make a dozen tarts as well!

Orange Cardamom Shortbread Cookies w/ Chocolate & Sea Salt

Probably, considered to be a bit of old-fashioned mentality, to me there is something deeply comforting about traditional Christmas baking. As I stock up on particular ingredients that can only mean December festivities are soon to begin, I get a nostalgic feeling deep inside. I am transported back to childhood to my mother’s kitchen.

Fragrant, aromatic spices like cinnamon, ginger, cardamom, allspice, and black pepper are traditional flavor profiles in holiday recipes. They have a beautiful grounding effect, along with the nuts and dried fruits that were introduced into Europe during the Middle Ages and quickly became the cornerstone of so many festive baked goods.

Shortbread cookies, a Christmas classic, can be made plain with only the essential butter, flour and sugar. Other varieties can include chopped nuts, chocolate or flavoring such as citrus or spices.

If you have never had cardamom, you are missing out. Few flavors in this world stack up to the aromatic complexity of cardamom. Nicknamed the ‘queen of spices’, it has a light peppery flavor with hints of lemon and mint which means it pairs well with citrus of all kinds.

These orange cardamom shortbread cookies with chocolate & sea salt are a perfect harmony of zesty, spicy, sweet and salty flavors. Is it even Christmas without cookies?

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 Orange Cardamom Shortbread Cookies w/ Chocolate & Sea Salt
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Cuisine American
Keyword orange cardamom shortbread cookies w/ chocolate & sea salt
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Ingredients
Cuisine American
Keyword orange cardamom shortbread cookies w/ chocolate & sea salt
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a medium bowl, whisk flour, cardamom, cinnamon & salt. Set aside.
  2. Mix the softened butter & brown sugar in a stand mixer with the paddle attachment until fluffy. Scrape down the sides of the bowl as needed. Then add the egg & the vanilla extract until fully combined.
  3. On low speed, gradually add the dry ingredients to the wet ingredients until combined. Now, mix 1 1/2 Tbsp of orange zest & the orange juice into the dough.
  4. Turn the dough out onto a floured work surface & divide into two. Shape divided dough into logs (about 2 1/2-inches in diameter), wrap in plastic wrap, and chill for at least 2 hours or overnight (recommended).
  5. Preheat oven to 350 F. Line two baking sheets with parchment paper. Set aside.
  6. Remove cookie dough logs from the refrigerator & slice each log into 12 equal sized cookies. Place cookies, about 2 inches apart, on lined baking sheets & bake for 12-14 minutes.
  7. Allow cookies to cool for 5 minutes on the cookie sheets, then transfer to a wire cooling rack to cool completely.
  8. Once the cookies are cooled, melt the chopped chocolate in a microwave-safe bowl in 15-second increments (stir after each increment) until completely melted & smooth.
  9. Drizzle the chocolate over the cookies & sprinkle with sea salt & the remaining ½ tablespoon orange zest. Let chocolate set before serving.

Spiced Parsnip Apple Scones

A fall frost warning announces the end of the road for most of the garden vegetables we’ve enjoyed over the summer. Happily, there are a few vegetables that reach their pinnacle of deliciousness when the cold weather arrives. Winter sweetening is a phenomenon that enhances the flavor of crops such as kale, collards and Brussels sprouts, along with root vegetables such as carrots, turnips, beets and parsnips.

Over the course of the growing season, these vegetables store up energy in the form of starches. When the temperatures start to drop, these starches are converted into sugars, which act as a natural antifreeze. Winter sweetening is especially profound with the humble, underappreciated parsnip.

Before sugar was widely available, vegetables were used to sweeten dishes such as cakes and jams. Carrot cake has stood the test of time, but parsnips add similar flavor and sweetness.

These vegetable/fruit scones mimic the spice and texture of a carrot cake, adding a mysterious subtle sweetness with the nutty flavor of grated parsnips.

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 Spiced Parsnip Apple Scones
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Course Brunch, dessert
Cuisine American
Keyword parsnip apple oatmeal scones
Servings
Ingredients
Course Brunch, dessert
Cuisine American
Keyword parsnip apple oatmeal scones
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Lightly butter 12 scone tins or line a baking sheet with parchment paper.
  2. In a food processor, pulse oatmeal for a few seconds then transfer to a large bowl. Whisk oatmeal, flour, baking soda, spices, salt, flax & pecans together until well combined. Set aside.
  3. In a medium bowl, whisk egg, brown sugar, butter, mashed banana, orange zest, orange juice & vanilla together until well combined.
  4. Pour wet ingredients into dry ingredients, stir a few times, then add raisins, parsnips & apple. Fold together gently just until blended.
  5. Scoop into scone tins or onto parchment lined baking sheet. Bake about 15 minutes or until scones test done with a toothpick in the center.
  6. Remove from oven & place on a cooling rack to cool. Top with a simple powdered sugar/lemon juice drizzle if you wish or just serve as is.

Apple Crisp Snack Cake

In Canada, apples are available throughout the year. About 100 species of apples are grown in the country. With their bright colors, crisp texture and clean, slightly spicy flavor, apples are the perfect fall icon.

Today’s blog recipe is a bit of a different take on a beloved old classic. Apple crisp is a North American dessert which combines tender apples covered with a delectable crunchy topping. It is one of the common desserts that does not have the regular bottom crust and uses sliced or diced apples, generously doused in cinnamon and sugar, as the bottom layer.

The streusel which covers the apples can employ a wide variety of different flour types, nuts, and oats, commonly combined with butter and sugar. It results in a crumbly topping, which usually completely coats the apples, allowing them to release and cook inside the flavorful juices.

Apple crisp is believed to have stemmed from the British crumble, and today these two classics merely differ in their names. Even though the North American crisp was particularly made with oats, which resulted in a crunchier coating, nowadays both varieties can employ various ingredients.

This warm and spicy ‘apple crisp snack cake’ is a comforting twist on the favorite fall dessert. Filled with apples and topped with more apples, cream cheese drizzle the perfect crispy streusel. Orange pumpkins might be more popular this month, but there’s no better time than now to take advantage of apple fresh season.

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 Apple Crisp Snack Cake
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Course dessert
Cuisine American
Keyword apple crisp cupcakes
Servings
SERVINGS
Ingredients
Cake
Apple Topping
Drizzle
Baked Crisp Topping
Course dessert
Cuisine American
Keyword apple crisp cupcakes
Servings
SERVINGS
Ingredients
Cake
Apple Topping
Drizzle
Baked Crisp Topping
Votes: 1
Rating: 5
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Instructions
Cake
  1. Preheat oven to 350 F. Line an 8 x 8inch baking pan with parchment paper. Set aside.
  2. Peel, core & grate apples. Sift flour, cornstarch, baking powder, cinnamon, allspice, cardamom & salt together in a medium bowl & set aside.
  3. Using a mixer, cream butter & sugar until light. Scrape the bowl & add the whole egg, mixing on medium-high for about a minute. Scrape the bowl again & add the egg white & vanilla; mix for another 2 minutes.
  4. Alternately fold in flour mixture & buttermilk, then gently fold in grated apples.
  5. Pour/spread batter into prepared baking pan. Bake for about 30-40 minutes or until a cake tester comes out with just a few moist crumbs. Allow to cool in pan on a wire rack.
Baked Crisp Topping
  1. Line a cookie sheet with parchment paper. Place all ingredients except butter in a bowl. Combine well then add softened butter. Mix until the mixture begins to form pea-sized clusters. Spread mixture evenly on the parchment lined cookie sheet, then bake at 350 F. for 5 minutes. Stir the topping around a bit, then bake for another 5 minutes until it begins to turn golden brown. Let crisp topping cool completely to room temperature. If crisp mixture is too chunky break it up with your fingers slightly.
Apple Topping
  1. Place apples , lemon juice & water in a small saucepan. Cook over medium heat until softened, but not falling apart. Add brown sugar, cinnamon & salt. Cook for a minute to dissolve sugar. Remove & cool until cake is baked & ready to top.
Drizzle
  1. Sift powdered sugar with salt. Set aside. Cream softened cream cheese & butter with a mixer for about 2 minutes. Add vanilla & mix to combine. Add powdered sugar & slowly incorporate into wet mixture. Add milk & beat to create a drizzle consistency.
Assembly
  1. When cake is cool, carefully & evenly spread apple topping over top of cake. Using a small piping bag, drizzle icing over apples (using a spatula, lightly spread a bit of drizzle on sides). Next, top cake with baked crisp topping. Slice & serve.
Recipe Notes
  • To make your own buttermilk, place 2 tsp of white vinegar or lemon juice in your measuring cup & add milk to equal 2/3 cup, stir & let stand until room temperature.
  • If you prefer cupcakes over the snack cake, no problem. Same idea just a different shape. Your choice!

 

Plum Yeast Cakes (Kuchens)

I know it sounds quite ordinary, but we are not just talking about just any plum cake. Variations of the German specialty, ‘zwetschgenkuchen’, exist where some versions are made with a shortbread pastry verses a yeast dough, some have streusel – some do not – some are round, others are rectangular. One thing for sure is that they all use the plump, sweet, juicy European plums also known as Italian Prune Plums or Empress Plums. This variety is ideal for cooking not only because of their texture but also because their flavor becomes more complex through cooking.

Fruit and yeast-based cakes are a German hallmark with this cake being a perfect example. It’s not overly sweet, has a touch of tartness to it, a small hint of cinnamon and that tender yeast dough.

Italian prune plums are available in Canada in late summer to early fall. When I was growing up and my mother used these ‘little gems’ in her canning and baking, I thought it was because they were available at the time. I had no idea that they played such a special part in German baking until I was an adult.

Prune plums are native to the Mediterranean coastal regions of Italy, and though they are named after their country of origin, they are not a favorite there. Instead, because of the German affinity for plums, they feature in many German desserts.

When ripe, prune plums are wonderfully sweet with a rich complex flavor. The flesh has a greenish-amber color that turns a deep shade of fuchsia when cooked. The single pit at the center separates easily and almost fall out on their own.

I wanted to highlight the prune plum in another blog before this deliciously sweet fruit closes the summer season. This recipe makes individual kuchens (kuchen translates to ‘cake’ in German) as opposed to one large cake.

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 Plum Yeast Cakes (Kuchens)
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Course dessert
Cuisine German
Keyword plum yeast cakes (kuchen)
Servings
Ingredients
Dough
Custard
Course dessert
Cuisine German
Keyword plum yeast cakes (kuchen)
Servings
Ingredients
Dough
Custard
Votes: 1
Rating: 5
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Instructions
Dough
  1. In a small container, warm milk to lukewarm, stir in yeast & a pinch of sugar. Allow to sit until frothy, about 5 minutes.
  2. Combine the flour, remaining sugar and the salt in a stand mixer fitted with the paddle attachment. Mix on low speed to combine.
  3. Separate 1 of the eggs & set aside the white for the egg wash. Whisk the egg yolk & remaining whole egg into the yeast mixture. Add the yeast mixture to the flour, then mix on low speed to make a smooth, thick dough.
  4. Increase the speed to medium & add the butter. Once the butter has been added, beat on high until smooth, about 1 minute. Switch to the dough hook & knead the dough until it forms a smooth, springy ball on the hook, 4 to 5 minutes (add a little more flour, if needed, if the dough doesn't form a ball).
  5. Grease a large bowl & turn the dough in the bowl to coat. Cover & allow rise at room temperature until doubled, 1 - 2 hours.
Custard
  1. In a large saucepan, combine the cream, sugar, cornstarch, salt, egg & yolk. Whisk it together & heat over medium heat until thick, 4 to 5 minutes.
  2. Remove from the heat, add the butter & extract; stir until combined. Transfer to a clean bowl. Cover the surface of the custard with plastic wrap. Let cool at room temperature.
Assembly/Baking
  1. Line a 9 x 13-inch baking pan with parchment paper. Cut the dough in half, then cut each half into 6 equal pieces. Working with one piece at a time, form the dough into balls by folding the dough under itself and pinching to seal underneath.
  2. Set the ball, smooth-side up, on a floured surface, and turn in your hand to form a tight round shape. Cover loosely with plastic wrap & allow to rise until doubled, about 30 minutes.
  3. Preheat the oven to 350 F.
  4. Once the buns have risen, gently press down on each to make indentations that will make space for the custard. Fill the indentations with the custard. Top with the plums wedges.
  5. Brush the buns with the reserved egg white mixed with a splash of water & sprinkle with a pinch of cinnamon & a bit of sea salt.
  6. Bake until the buns are risen & golden & the custard is set, 25 - 30 minutes. Transfer to a wire rack to cool.
Recipe Notes
  • If you wish, instead of making 'pan buns' use 2 baking sheets so they bake individually. Same taste - different look!

Vertical Pumpkin Cheesecake Tarts w/ Cranberry Gelee

There’s something about the presentation of food—it always seems to taste better when it looks great. Plated desserts aren’t quite my passion, but it was still an experience worth learning.

Our eyes are the gateway to our stomachs. When a dessert looks good, it’s like a promise that it’s going to taste amazing. But it’s not just about the looks; there’s actual science behind it! Psychologists believe that visually appealing food also seems tastier. The brain, being the mischievous little thing it is, associates’ beauty with flavor.

Plated desserts are essentially desserts that have multiple textures, flavors, colors and components that are paired together and presented beautifully on a plate, almost looking like a piece of art.

Dessert plating has been around since the Renaissance. The nobility used to have their chefs present their sweets in the most elaborate ways. So basically, when you’re plating, you’re partaking in a historical tradition.

Embracing the seasonality of ingredients not only adds fresh flavors to your desserts but also creates a visual impact on your plate.

These little elegant tarts are made using rings of crisp, sweet shortcrust pastry, a light pumpkin cheesecake and a layer of fresh cranberry orange gelee. Standing upright on a bed of gingersnap crumble, they are decorated with white chocolate fall leaves and candy spheres.

A plated dessert can be simple to strikingly complex and everything in between so you are only limited by your imagination. 

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 Vertical Pumpkin Cheesecake Tarts w/ Cranberry Gelee
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Course dessert
Cuisine French
Keyword vertical pumpkin cheesecake tarts w/ cranberry gelee
Servings
Ingredients
Pumpkin Cheesecake
Cranberry Gelee
Pastry
Crumb Base
Course dessert
Cuisine French
Keyword vertical pumpkin cheesecake tarts w/ cranberry gelee
Servings
Ingredients
Pumpkin Cheesecake
Cranberry Gelee
Pastry
Crumb Base
Votes: 1
Rating: 5
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Instructions
Pumpkin Cheesecake (make a day ahead)
  1. Preheat oven to 325 F. Line a 9 X 9-inch baking pan with parchment paper.
  2. In a large bowl, combine the cream cheese, brown sugar, ground spices, nutmeg and salt. Using an electric mixer, beat at medium speed until smooth. Beat in the pumpkin puree until smooth. Beat in the cream, maple syrup, vanilla and eggs at low speed until blended.
  3. Pour the batter into a prepared baking pan. Spread evenly in the pan. When baked & cooled the cheesecake should be the height of the width of your tart rings. (Mine are about ¾-inch).
  4. Bake 30 - 35 minutes or until a toothpick inserted near the center comes out clean. Transfer to a wire rack and let cool completely. Cover & refrigerate covered overnight.
Gelee (make a day ahead)
  1. In a medium saucepan, combine the cranberries with 1/4 cup of water and cook over moderate heat until they begin to pop, about 5 minutes. Let cool. Transfer to a blender and puree until smooth. Strain the puree through a fine sieve. Rinse out the saucepan.
  2. Add the sugar & 2 Tbsp of water to the saucepan and bring to a boil, stirring, until dissolved. Let cool. Stir in the orange juice and cranberry puree.
  3. In a small bowl, sprinkle the gelatin over 1 Tbsp of water and let stand until softened, 5 minutes. Microwave for 10 seconds, or until completely melted. Whisk the gelatin into the cranberry mixture. Line a 6 X 9-inch dish with plastic wrap. Pour the gelée into a prepared pan; shake it gently to even it out. Refrigerate the gelee overnight.
Pastry
  1. Combine the flour, powdered sugar, cornstarch, salt, & vanilla in a large bowl. Add the butter and mix with your hands until the butter is broken down into pieces the size of peas and the ingredients are well combined. Add the egg and mix with a fork until the dough is smooth and the egg is fully incorporated. Don’t overmix.
  2. Turn the dough out onto a large piece of plastic wrap and gently shape it into a ball. Wrap the dough in the plastic wrap and flatten it into a disc. Refrigerate for at least 30 minutes or overnight, until cold but still pliable.
  3. When the dough has chilled, unwrap the dough and place it on a silicone baking mat on your work surface. Roll it out into a rectangle about 1⁄8 inch thick, using a second silicone sheet on top.
  4. Using a sharp knife, slice the dough into strips about 1- inch thick. These strips will make the tart rings. Place cut pastry in freezer until cool. This will make handling the strips much easier.
  5. When chilled, transfer each strip of dough to one of the tart rings and lightly press it to the sides. (I am using 2 sizes of tart rings – 2 ¾-inch & 2 ½-inch diameter and ¾-inch width). Use a small knife to neaten the top edge of the rim on the rings.
  6. Transfer the baking sheet containing the tart rings to the freezer & freeze for at least 20 minutes.
  7. Preheat oven to 350 F.
  8. Bake tart rings for 15-20 minutes or until light golden in color. Cool on wire racks.
Crumb Base
  1. Place gingersnap cookies in a sealed plastic bag. Using a rolling pin, crush to coarse crumbs. Set aside.
Assembly/Decoration
  1. CHEESECAKE: Using a ring cookie cutter the diameter of the inside of the BAKED pastry rings. Cut out circles. Cut each cheesecake circle in half, so that you have semicircles. Place one semicircle inside each pastry ring so that the curved edge sits flush inside the pastry ring.
  2. GELEE: Cut strips of gelee & place one along each cut side of the cheesecake, so that when you stand the rings of pastry up, it is sitting on top of the cheesecake.
  3. CRUMB BASE: Arrange small piles of gingersnap crumbs on a serving plate & place each tart on top of the crumbs, so they are standing vertically.
  4. DECORATION: Decorate your vertical tarts with whatever you wish. My choice was some tiny white chocolate fall leaves in keeping with an autumn dessert.
Recipe Notes
  • Traditionally the pastry for the rings is made containing almond meal. Since I have a nut allergy, mine is made without but still has a nice crispy texture. 
  • Very often this kind of dessert is made with a chocolate filling but I wanted to do something in the way of a fall dessert. 
  • Using a pumpkin cheesecake filling has two benefits. It definitely says fall & is easy to make it conform to the circular shape.
  • These plated desserts add such an elegant finishing touch to a holiday meal.

Ube Pull-Apart Bread

There are a many different names for pull-apart bread such as monkey bread, Hungarian coffee cake, golden dumpling coffee cake, tear & share bread, bubble loaf just to mention a few. Pull-apart bread has both popular and deep cultural roots having originated in Hungary. Starting in 1950 and making its way across the Atlantic to Hungarian Jewish bakeries in the United States. Pull-apart bread was eventually featured in a Betty Crocker cookbook in 1972 and even became a staple in the Regan White House of the 1980s.

Imagine a bread so soft and buttery that it pulls apart into tender pieces at the slightest touch. Pull-apart bread’s first North American incarnation was as a mass of buttery dinner rolls, baked together so they could be pulled apart at the table.

Home bakers have remained captivated by pull-apart bread, having come up with numerous versions such as maple bacon brie, garlic & herb, pepperoni, spinach artichoke. Of course, the classic with the sandy-sweet filling of a cinnamon roll, crunchy pecans topped with a rich caramel glaze will never go out of voque.

Pull-apart bread makes the ultimate baked good, perfect for a family or holiday brunch. Delicious cut into slices or simply torn into chunks, this Ube Pull-Apart Bread makes the perfect dessert for barbecues and picnics or just any time.

Ube (pronounced OO-bay), is a purple yam native to the Philippines and other areas of Southeast Asia. Ube is a very versatile ingredient. It is not a purple sweet potato or taro, it is a purple yam. Its special taste reminds one of vanilla, pistachios or chestnuts. The vibrant purple color inside and out is uniquely photogenic.

Ube has been used for decades in Filipino cuisine and has now caught on in North America, especially in the form of desserts. I fell in love with the flavor of ube jam many years ago so I’m always looking for another way to use it.

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 Ube Pull-Apart Bread
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Course dessert
Cuisine American, Filipino
Keyword Ube pull-apart bread
Servings
THICK SLICES
Ingredients
Ube Halaya (Jam)
Bread Dough
Cheese
Course dessert
Cuisine American, Filipino
Keyword Ube pull-apart bread
Servings
THICK SLICES
Ingredients
Ube Halaya (Jam)
Bread Dough
Cheese
Votes: 1
Rating: 5
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Instructions
Ube Halaya (Jam) Best to make a DAY AHEAD of using
  1. In a medium, heavy saucepan, melt butter. Add coconut & condensed milks; stir until heated. Add thawed, grated ube & combine well. Cook over a low heat. It is important to stir the mixture often during cooking to prevent it from forming a ‘crust’. This process takes about 40-50 minutes until the ube is cooked. The mixture should be thick & sticky. Transfer the ube jam to a container & set aside.
Dough
  1. In a small bowl, whisk together lukewarm water, sugar & yeast & allow to sit until frothy.
  2. In a small saucepan, heat the butter with milk & vanilla. Cool slightly.
  3. Pour the butter mixture into the yeast mixture and whisk together until just combined. Add the egg and beat until just combined. Slowly add the flour & salt, reserving 2 tablespoons for adjusting later.
  4. Knead the dough until you have a smooth, slightly sticky dough. Add some or all of the remaining 2 tablespoons of flour if necessary. Shape the dough into a ball and place it in an oiled bowl. Turn the dough to oil the top. Cover and let rise until doubled in size about an hour.
  5. Line an 8 1/2 inch by 4 1/2-inch bread pan with parchment paper.
  6. Turn the dough out onto a lightly floured work surface and press or roll into a 16 x 11-inch rectangle. Spread about 1 1/4 cups (about 300 gm) ube jam filling mixture evenly across the top of dough going right to the edges. On the longest side, cut the dough vertically into six strips. Stack 3 of the strips on top of one another, making 2 layers of 3 strips each. Then, using a sharp knife, carefully cut the stacks into 4 squares.
  7. Layer the 8 'piles' of squares into the loaf pan vertically. Sometimes it helps to hold the pan vertically as you are stacking. Cover pan with greased plastic wrap & a tea towel. Allow to rise until doubled, about 45 minutes to an hour.
  8. Preheat the oven to 350 F.
  9. Brush bread with egg wash & sprinkle with Edam cheese. Bake for 15 minutes and then tent with foil in the oven. Bake for an additional 25 to 30 minutes.
  10. Allow to cool in the pan for 15 minutes. Remove from the pan & sprinkle with more cheese if you wish. Serve with extra ube jam if desired.
Recipe Notes
  • I find making the Ube Halaya a day ahead is a good idea!
  • You will only need part of the amount of ube jam this recipe makes. I never have a hard time putting it to good use in other recipes or just using it as a 'jam'.
  • On my blog site there are numerous recipes such as ube cheesecakes, buns, cruffins, cake roll w/ cheese streusel, etc.

Blackberry Dampfbuchteln

When I was growing up, I remember my mother making something she called ‘dampfnudeln’. The taste was wonderful and as I recall, these were sweet yeast dumplings in a vanilla custard sauce. I’m not sure if they had anything in the center or not.

Dampfnudels have been a pretty big deal in Germany since the 1600s. As legend has it, during the war, a hungry Swedish army arrived in Freckenfeld, a small town in Germany. The army had threatened to murder everyone there and destroy the town, however, they agree to leave in peace if they were fed. That was the moment town baker, Johanes Muck, rose to the occasion and along with his wife and apprentice, made 1,286 dampfnudels. To honor his heroic efforts, Johanes’ grandson, built a gate known as Dampfnudeltor, made with 1,286 little stone bumps.

The people of Freckenfeld still celebrate the origins of the dumpling and the heroic baker 400 years on with an annual festival. The Dampfnudeltor is even featured in the town’s coat of arms. And if that isn’t enough not only is there a song about them, but a film too – the Dampfnudel Blues!

Traditionally, cooks steam dampfnudel dough as it bakes. Once these ingredients are mixed, they are formed into tight balls of dough and placed close together in an iron pan. The pan is covered with a lid and placed in the oven to cook. The lid is required to create the soft, noodle-like texture associated with this dish. By the time the dish is done, all the liquid will have evaporated from the dish.

Depending on whether the dish is served as a meal or a dessert, dampfnudel may have a sweet flavor. As a dessert, this dish is typically topped with a sweet vanilla sauce, or served with a rich custard. It can also be eaten with stewed fruit. As a main dish, this dough is typically served with vegetables or sauerkraut. It can also be used as side to dip in stews or soup and may even be steamed in chicken broth when served in this manner.

It seems there are endless recipes and preparations, variations on recipes and variations on variations …. ROHRNUDELN, HEFENUDELN, GERMKNODEL, DAMPFNUDELN, BUCHTELN and on and on. Basically, they are all yeast dumplings, sweet (or savory) but the preparation varies somewhat. Some are poached in a milk/sugar liquid, whereas others are baked. Some are filled, some not. Most seem to be served with a vanilla custard.

For mine, I’m trying to incorporate some blackberry compote in a soft, sweet yeast bun with some vanilla custard. I think I’ll call them ‘dampfbuchteln’. Buchteln are a typical Bohemian dish from the region in the middle of Europe that was formerly German. It was from there, that recipes like this made their way into German and Austrian kitchens. That name seems fitting, having the characteristics of both kinds of buns.

Print Recipe
 Blackberry Dampfbuchteln
Votes: 1
Rating: 5
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Course dessert
Cuisine German
Keyword blackberry dampfbuchteln
Servings
Ingredients
Blackberry Compote
Sweet Roll Dough
Vanilla Cardamom Sauce
Course dessert
Cuisine German
Keyword blackberry dampfbuchteln
Servings
Ingredients
Blackberry Compote
Sweet Roll Dough
Vanilla Cardamom Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Blackberry Compote
  1. In a saucepan, combine sugar, cornstarch & salt; add juice & stir to combine. Bring to a boil over medium-high heat, stirring frequently, simmer until thickened, about 1-2 minutes. Immediately remove from heat. Gradually fold in blackberries. Cool to room temperature, stirring occasionally. I found it easier to make the compote a day ahead of the buns.
Dough
  1. In a small dish, heat milk to lukewarm. Add yeast & 1 tsp sugar; let sit for 5 minutes to allow yeast to activate. In a large bowl, whisk together remaining 1/4 cup sugar, melted butter, sour cream & egg. Add yeast mixture & stir to combine.
  2. In another bowl, whisk together flour & salt. Add flour mixture to yeast mixture, 1 cup at a time combining well after each addition. Once the flour has all been added, knead on a lightly floured surface for about 2 minutes.
  3. Lightly grease the large bowl, place dough in it & cover with plastic & a tea towel. Allow to rise for at least 1 hour in a draft free place until dough has doubled in volume.
  4. Punch dough down & turn out onto a lightly floured work surface. Divide the dough into 12 equal sized pieces & roll each into a ball. Place under a tea towel so they won't dry out. Take one ball & shape it into a flat circle large enough to hold a spoonful of compote.
  5. Fold over & pinch the edges, then carefully shape into a ball again. Place in a buttered 12-inch spring form pan, seam side down. Repeat with remaining dough balls. Cover with tea towel & let rise for another 30 minutes.
  6. Preheat oven to 350 F. Bake buns for about 20-25 minutes or until golden. Remove from oven; cool for just a few minutes then pat with butter. When completely cooled, sprinkle with powdered sugar if you wish.
Vanilla Cardamom Custard
  1. Sift together cornstarch, flour & cardamom. Using a whisk, combine the beaten eggs & the flour mixture until powders are dissolved. In a saucepan over medium heat, stir together milk, sugar & salt. Once sugar & salt are dissolved, add in the egg mixture & keep stirring everything until the mixture is thickened. Remove from heat & stir in butter & vanilla. Nice to serve warm under the blackberry dampfbuchteln.

Biscotti

Biscotti are time consuming to say the least, but they’re also one of the easiest and tastiest cookies you’ll ever make. No special equipment is needed; just a bowl, a couple of baking sheets and some parchment paper.

The word biscotti is derived from the Latin biscoctus, meaning twice baked or cooked: the dough is formed into logs, baked, cooled and baked again. Whereas Italians use the word ‘biscotti’ to refer to various cookies, North Americans use the term to refer to the singular long, crisp, twice-baked Italian cookie. It wasn’t until the 1990’s that biscotti became a treasured North American favorite.

Despite their centuries old heritage, there is no one perfect way to make biscotti. Some recipes call for eggs, which is the traditional method, while others use butter or oil. The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life.

Today, it seems, biscotti is everywhere with an endless array of flavors. Classics such as almond, anise and hazelnut to gingerbread, maple walnut or mint chocolate chip. There are also savory biscotti made with various cheeses and herbs that are so good when paired with a charcuterie plate, an assortment of olives and cheeses or even a bowl of soup.

Since the holiday season is upon us and as you have probably noticed, I like making the most of basic recipes with some variations. Being able to make four different flavors using one basic recipe definitely speeds up the process.

Print Recipe
 Biscotti
Votes: 1
Rating: 5
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Course Brunch, dessert
Cuisine Italian
Keyword biscotti w/ variations
Servings
BISCOTTI
Ingredients
Basic Biscotti Dough (use 1 recipe per variation)
Cardamom Orange Variation
Anise Citron Variation
Seeded Cranberry Variation
Speculoos Spice Variation
Course Brunch, dessert
Cuisine Italian
Keyword biscotti w/ variations
Servings
BISCOTTI
Ingredients
Basic Biscotti Dough (use 1 recipe per variation)
Cardamom Orange Variation
Anise Citron Variation
Seeded Cranberry Variation
Speculoos Spice Variation
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Biscotti Dough
  1. Preheat oven to 300 F. Line 2 baking sheets with parchment paper.
  2. TO MAKE 80 BISCOTTI IN TOTAL, USE ONE RECIPE OF THE BASIC BISCOTTI DOUGH FOR EACH VARIATION. THE MIXING PROCEDURE IS ALWAYS THE SAME, JUST VARY EACH ONE WITH THE DIFFERENT ADDITIONS.
  3. Using an electric mixer, cream together butter & sugar until light & fluffy. Add eggs & vanilla extract (add orange zest in CARDAMOM ORANGE variation). Mix until combined.
  4. In another bowl, whisk together flour, (SPICES where called for), baking powder & salt.
  5. Add dry ingredients to wet ingredients a little at a time, mixing on low until JUST incorporated. Add CITRON PEEL or PEPITA SEEDS & CRANBERRIES to the variations calling for them.
Shaping & Baking
  1. For each recipe (or variation), shape dough into a log that is about 16-inches long. Place 2 logs on each baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides & ends of the logs to even them out & flatten them.
  2. If desired, sprinkle logs with coarse sugar. Bake for 20-25 minutes, until lightly golden & the center of the logs is almost firm & bounces back when touched.
  3. Let the logs cool on the baking sheets for 10 minutes. Reduce heat to 275 F. Using a sharp knife to cut the logs into 3/4-inch thick diagonal slices. Press straight down with the knife, rather than using a sawing motion. Lay the slices, cut side up, back on the lined baking sheets.
  4. Bake another 20-25 minutes, turning halfway through baking time. Cool on baking sheet for 5 minutes, then carefully transfer to a wire rack to finish cooling. Store in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
  5. You will have roughly 20 biscotti from each variation.
Recipe Notes
  • Since I have a nut allergy, sadly I can't use them, but don't hesitate to make some variations of your own.