“More carrot cake jam?”– you may ask, wondering just how many more recipes for this delectable condiment I have planned. Well, this is my last variation, and it’s just as delicious as the previous ones. It’s simple, really– standard bite-sized cheesecakes with a swirl of jam baked into them– but irresistible once you’ve tried one. I like them best frozen, and really can’t decide whether I like these or the Carrot Cake Ice Cream better. Obviously, the recipe would work equally well with a jam or preserve of your choice– I’m thinking sour cherry next time?
I will note that this recipe makes 40 bite-sized cheesecakes in a mini muffin pan. I used a silicone pan, which made it a snap to remove the chilled cheesecakes– if you’re using metal, I recommend using paper liners. If you don’t have two mini muffin pans, the unbaked crumbs and filling will keep at room temperature while you bake and freeze your first batch– just don’t let it sit overnight or anything.
Oooh, this is good, you guys. Really good. I swear, I’ve been looking for a good carrot cake ice cream for ages, and I’ve tried it at a bunch of excellent ice cream parlors, but this is definitely the best one I have EVER had. It starts with my carrot cake jam (which I really can’t get enough of, in case you couldn’t tell), which gets swirled generously into a no-churn ice cream that tastes like frozen cream cheese frosting. Add in a generous handful of graham cracker crumbs (you could add nuts as well), and you have a sinfully delicious scoop of creamy, gooey-chewy (that’s a word, right?), carrot cake-y goodness.
Once you’ve made the jam, this recipe takes almost no time at all to come together, and I guarantee it’s worth the effort. I’m already plotting when I can make my next batch, because I’m already reaching the bottom of the container on this one and can’t stand the thought of running out!
So, having made (and loved) my carrot cake jam, it was time to make macarons! They turned out absolutely delicious– the macaron shell was just “cakey” enough to really evoke carrot cake, with the almonds lending a nutty background. The filling combination– carrot jam and cream cheese frosting– was perfectly sweet and tangy at the same time. I know I say this a lot, but these may be a new favorite macaron recipe!
Breakfast at our house is usually pretty simple– cereal or toast, or on occasion a poached egg– but sometimes on weekends we like to splurge a little and have waffles or pancakes. Sadly, both of those require someone to stand at a hot waffle iron or stove and make them, while the rest of the family eats– it hardly seems fair. Breakfast casseroles are a great way to deal with this issue, especially where (as in this recipe) all the prep is done the night before, so all you have to do in the morning is pop it into the oven and wait!
I created this recipe on a whim because I saw a bag of dinner rolls on sale at the grocery store– day-old bread is probably the best because it’ll soak up moisture more easily, but you can use pretty much any kind of roll or bready item. The end result is basically French toast, stuffed with a cheesecake-y filling with nice pops of flavor from the berries. You could use raspberries, blackberries, or strawberries if you like, but I like the blueberry-cream cheese combination the best. And since we’re right in the middle of blueberry season, I recommend you take advantage of it!
Coconut is one of those flavors that I didn’t come to appreciate until I was an adult– I hated macaroons as a kid, along with Almond Joy and Mounds candy bars, and so coconut cream pie never appealed to me. Now, of course, I enjoy coconut on occasion (though it’s still not in my top 5)– and who can resist a pudding pie? Not me.
I had an extra refrigerated pie crust that I needed to use up, and when I saw the can of Coco Lopez in my pantry I knew that I’d hit on an idea for dessert. That being said, for some reason I really dislike making custards that require extra egg yolks (probably because then I’d have extra whites to use up), so all of the custard-based pie recipes were out. Instead I was able to find a recipe that called for instant pudding mix that was whipped up using cream of coconut instead of milk– sounded perfect!
The original recipe had a homemade crust made with coconut and coconut-flavored rum, but since the whole point was to use up a refrigerated crust I skipped that part. I ended up adding some extra coconut extract to make up for the resulting reduction in coconut flavor, and the finished pie was creamy, fluffy, decadently rich, and of course delicious.
Is there anything more decadent in the morning than a warm, gooey cinnamon roll? With a soft, plushy crumb, spicy-sweet interior, and layer of cream cheese frosting slowly melting over it all, cinnamon rolls are the ultimate breakfast luxury. And let me just say that these are the best cinnamon rolls I’ve ever made. To be fair, I’ve only made cinnamon rolls a few times in general, but these were so good that I’m not only going to stop looking for other recipes, but I’m going to start making these more often. You can’t get a better endorsement than that!
I always start making these the night before, so that the next morning all I have to do is let them sit on the counter for a while before putting them in the oven to bake. They make the kitchen smell amazing, which is an added bonus. I will note that the thing that sets these apart from other cinnamon rolls is the extra heavy cream– you pour it over the risen rolls just before baking, and it mingles with the cinnamon and sugar to make this incredible gooey finish that takes the recipe over the top.
As you may have noticed, every year for my husband’s birthday I try out another recipe featuring peanut butter and chocolate– his favorite flavor combination! This year is no exception! Not content with a simple cake with frosting, I decided to go in a slightly different direction and make a chocolate-peanut-butter cheesecake– but not just any cheesecake! A layered cheesecake, with a chocolate wafer crust and a shiny ganache glaze, adapted from my favorite food blogger, Deb at Smitten Kitchen.
Granted, her recipe was a chocolate/coffee cheesecake, but it was simple to adapt by replacing the espresso with a few tablespoons of peanut butter, making for rich and decadent dessert. Annoyingly, my layers tended to separate at one or two spots when sliced– I’m betting my filling was just slightly overbaked, making it too dry to adhere easily– but the finished cake was still very impressive, and very delicious! Warning: the cake looks small on a serving platter, but even very thin slices can be tough to finish due to their richness!
For my daughter’s woodland party I couldn’t *just* do sweets, so I made a few savory themed treats as well– case in point, this hedgehog-shaped cheese ball. Because who doesn’t like cheese?
I went with the standard sliced-almond technique for the spines, and for flavoring I took inspiration from recipe online and used half a package of dried onion soup mix as my main mix-in. With a few other additions for extra kick, it turned out creamy and flavorful, and went well with crackers. As an added bonus, any leftovers can be spread on toast and broiled for a delicious snack, or melted over pasta for a more substantial meal!
For Thanksgiving this year I originally intended to make a marbled pumpkin cheesecake, but my seven-year-old responded with a firm “no,” insisting on cake. Since she’s been getting into baking lately, I figured I’d enlist her help to make this one, which has a lot of components (you saw a few of them already) but ends up looking and tasting really impressive. The pumpkin cake is lovely and moist, and the candied nuts add a wonderful textural contrast. The decorative garnishes were just icing on the cake!
That being said, I really like using brown butter in recipes, but I have to admit that while the batter smelled amazing I couldn’t really taste the flavor in the cake itself. The frosting had more brown butter flavor, but again it wasn’t prevalent enough to really make it worthwhile, particularly when the cream cheese kind of took over. In the future I’d probably use regular butter in the cake, at least.
This Thanksgiving I volunteered to make dessert (of course), and in addition to a fancy pumpkin cake (you’ll see it soon!) I wanted to make something else for a little contrast. This sweet and tangy cranberry cheesecake tart was just the thing– the tart cranberries are nicely balanced by the creamy cheesecake, and the crumble topping adds a little textural interest.
I originally made this by using a mixer for the cheesecake filling and doing the crust by hand, but like my Berry Cheesecake Galette I’ll bet you could do both in the food processor to make it go faster. Plus, it travels well, can be served at any temperature, and I’ve been known to grab a slice for breakfast as well as dessert– hey, it has fruit in it, right?