Spiced Pumpkin Cheesecake

Well you must have known it was only a matter of time before I made a pumpkin cheesecake.  Cheesecake is my favorite variety of dessert (if you are forcing me to choose, that is) and I love all things pumpkin, so this is a natural choice.   Of course I never let myself bake a cheesecake unless I have a crowd to serve it to because the will power I possess loads of around other baked goods flies out the window when cheesecake is involved.  I posted a version a couple of years ago but I decided to try a new one this time around.

I liked the previous version alright but the one thing it was missing was height.  One of my personal requirements for great cheesecake is that it should be at least 2-3 inches tall.  This has a smooth and surprisingly light texture, and the spiced graham cracker crust is an ideal compliment.  The one thing I did love about the old recipe was the use of candied pecans for garnish.  Since I was hosting a dinner party, I just didn’t get around to making the pecans this time but have included them in the version below because I think they add  a really nice touch.  A drizzle of caramel sauce certainly wouldn’t hurt either.

Spiced Pumpkin Cheesecake
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Ingredients:
For the crust:
5 oz. graham crackers, broken into large pieces
3 tbsp. sugar
½ tsp. ground ginger
½ tsp. ground cinnamon
¼ tsp. ground cloves
6 tbsp. unsalted butter, melted

For the filling:
1 1/3 cups (10 1/3 oz.) sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. freshly grated nutmeg
¼ tsp. ground cloves
¼ tsp. ground allspice
½ tsp. salt
1 (15 oz.) can pumpkin puree
3 (8 oz.) packages cream cheese, at room temperature
1 tbsp. vanilla extract
1 tbsp. freshly squeezed lemon juice
5 large eggs, at room temperature
1 cup heavy cream

For the candied pecans:
½ cup pecan halves, coarsely chopped (or left intact)
1 tbsp. unsalted butter
2 tbsp. sugar

Directions:
Preheat the oven to 325˚ F and place an oven rack in the lower-middle position.  Wrap the outside of a 9-inch springform pan tightly with two pieces of foil.  Spray the inside of the pan lightly with cooking spray.  To make the crust, combine the graham crackers, sugar, and spices in the bowl of a food processor.  Pulse to process until evenly and finely ground.  Add the melted butter to the bowl and pulse again until the crumbs are evenly moistened.  Transfer the crumbs to the prepared springform pan and press firmly into an even layer on the bottom of the pan.  (I like to use the bottom of a ramekin or measuring cup to do this.)  Bake until fragrant and browned at the edges, about 15 minutes.  Transfer to a wire rack and let cool 30 minutes.  Set the pan inside a larger roasting pan.

Bring about 4 quarts of water to a boil; maintain at a simmer.  To make the filling, combine the sugar, spices and salt in a small bowl; whisk to blend and set aside.  Line a work surface with a triple layer of towels.  Spread the pumpkin on the towels and cover with a second triple layer of towels.  Press firmly until the towels are saturated with excess liquid.

In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth and softened, about 1 minute.  Add about a third of the sugar-spice mixture to the bowl and beat at medium-low speed until incorporated, about 1 minute.  Scrape the sides of the bowl as needed and repeat, adding the remaining sugar mixture in two additions.  Add the pumpkin puree, vanilla and lemon juice; beat at medium speed until blended, about 45 seconds.  Add 3 of the eggs and mix on medium-low until incorporated; repeat with the remaining two eggs.  Add the heavy cream and beat at low speed until combined, about 45 seconds.  Use a rubber spatula to give the mixture a final stir by hand.

Pour the filling into the springform pan, over the crust.  Smooth the top.  Pour enough simmering water into the roasting pan to come halfway up the sides of the springform pan.  Bake until the cake is slightly wobbly when the pan is shaken and the center reads 150˚ F on an instant-read thermometer, about 90 minutes.  Transfer the roasting pan to a wire rack and cool until the water is just warm, about 45 minutes.  Remove the springform pan from the water bath, discard the foil, and run a paring knife around the edge of the pan to loosen the cake.  Cool until barely warm, about 3 hours.  Wrap with plastic wrap and refrigerate until chilled, at least 4 hours and up to 3 days.

To make the topping, set aside 10 pecan halves and coarsely chop the rest. In a small fry pan over medium-high heat, melt the butter. Add all of the pecans, sprinkle with the granulated sugar and cook, stirring, until the sugar melts and the nuts are toasted and caramel coated. Transfer the nut mixture to a plate and let cool completely, then store in an airtight container.

To serve, remove the sides of the springform pan.  Slide a thin metal spatula between the crust and the bottom of the pan to loosen.  Transfer to a serving platter.  Garnish with candied pecans as desired.  Let stand at room temperature 30 minutes before slicing and serving.

Source: Baking Illustrated and Williams Sonoma

Lemon Blueberry Cheesecake Bars

When I told you of my growing obsession with cheesecake, I wasn’t kidding.  And it turns out, you weren’t either.  The response I get with almost any post about cheesecake is overwhelming – seems you all love it too!  I’ve been really digging the lemon-blueberry flavor combination this summer and I decided to try it out in the form of a cheesecake bar.  I searched around for a recipe but none really struck me so I decided to create my own.  Thankfully these were everything I had hoped for – light and creamy lemony cheesecake with sweet, juicy blueberries and my favorite graham cracker crust.  I brought the leftovers in to work and they were gone by the end of the day.  I’ll take that as a good sign 🙂

Lemon Blueberry Cheesecake Bars
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Ingredients:
For the crust:
2 cups graham cracker crumbs
3 tbsp. sugar
8 tbsp. butter, melted

For the cheesecake:
16 oz. cream cheese, at room temperature.
½ cup sour cream
¾ cup sugar
2 large eggs
1 tsp. vanilla extract
Pinch of salt
2 tsp. lemon zest
2 tbsp. freshly squeezed lemon juice
1 pint fresh blueberries

Directions:
Preheat the oven to 325˚ F.  Line a 9 x 13-inch pan with foil.  Lightly grease the foil.  In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.  Toss with a fork until well blended and all the crumbs are moistened.  Press the mixture evenly into the bottom of the prepared pan.  Bake for 8-10 minutes, until lightly browned.  Transfer to a wire rack to cool and maintain the oven temperature while you prepare the filling.

In the bowl of an electric mixer, combine the cream cheese and sour cream.  Beat on medium speed until smooth.  Add in the sugar and beat on medium-high speed until light and fluffy, 1-2 minutes.  Beat in the eggs one at a time, mixing well after each addition.  Blend in the vanilla extract, salt, lemon zest and lemon juice.  Fold in the blueberries gently with a spatula until evenly incorporated.  Pour the mixture over the graham cracker crust and gently spread into an even layer with an offset spatula.

Bake for 35 minutes or until just set and the center no longer jiggles when the pan is tapped.  Transfer to a cooling rack and let cool to room temperature.  Cover and refrigerate for at least 4 hours before slicing and serving.

Source: Annie original

Raspberry Swirl Cheesecake Cupcakes

I’ve been over and over my deep, undying love for cheesecake, and also my reluctance to make a full size one because I will undoubtedly eat it all myself.  Recently I’ve been experimenting with various ways to have cheesecake in individual, more portable portions that make it slightly easier to prevent the gobbling situation – mainly because it is so easy to give away and share with others.  These raspberry cheesecake cupcakes were a natural choice for me, a lover of both cheesecake and cupcakes (and raspberries!)

I didn’t make any major changes to this recipe.  However, a water bath is suggested to prevent the cakes from cracking. I didn’t have a pan big enough to create a bath for a cupcake pan.  I skipped it all together and it worked out fine.  My cakes didn’t crack or sink, so I think a water bath is unnecessary.

The raspberry marbling on the top is beautiful and adds a pop of color with a touch of raspberry flavor.  I made these sweet treats for a get together with friends and once they were set out on the table, they did not last long.  Most people who had one quickly had another – so I guess maybe these aren’t completely immune to overindulging.  But two of these is still healthier than a whole full size cake, right?  And you’re unlikely to get more than two because they will all have disappeared before you have the chance.

Raspberry Swirl Cheesecake Cupcakes
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Yield: 32 cupcakes

Ingredients:
For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar

For the topping:
6 oz. fresh raspberries
2 tbsp. sugar

For the filling:
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature

Directions:
Preheat the oven to 325˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the graham cracker crumbs, melted butter and sugar.  Stir together with a fork until well blended and all the dry ingredients are moistened.  Press 1 tablespoon of the mixture into the bottom of each cupcake liner.  (I like to use a small drinking glass to easily and evenly press the crumbs down.  One of Andrew’s sippy cups works wonderfully.) Bake until just set, 5 minutes.  Transfer to a cooling rack.

To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.  Process until smooth, then pour through a fine mesh sieve to remove the seeds.

To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.  Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling.  Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.

Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.  (They will look quite puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.

Source: barely adapted from Martha Stewart’s Cupcakes

S’mores Cheesecake Bars

As if I needed another dessert addiction, it seems I have found one – cheesecake bars.  They are just too convenient!  My favorite indulgent dessert packaged into a smaller, more portable, and slightly less guilty serving.  Then, throw into the mix the classic flavor combo of graham crackers, chocolate and marshmallow – I stand no chance in resisting.  I loved ’em.  Another bonus was getting to use my kitchen torch.  It is so fun to use and in this case, it really helped achieve the authentic campfire s’more flavor because the marshmallows rapidly caught on fire (don’t worry, I quickly blew it out!)  My only change for next time will be to add a bit of sour cream to the batter to provide more creaminess that I found slightly lacking.  I have indicated this in the recipe below.  I already have my eye on the next type of cheesecake bars I want to try – stay tuned for that!

S’mores Cheesecake Bars
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Ingredients:
For the crust:
1 cup graham cracker crumbs
1 tbsp. sugar
4 tbsp. unsalted butter, melted

For the cheesecake:
4 oz. bittersweet or semisweet chocolate, finely chopped
8 oz. cream cheese, at room temperature
¼ cup sour cream
½ cup marshmallow cream
2 tsp. cocoa powder
¾ tsp. vanilla extract
2 large eggs

For the topping:
1½ cups mini marshmallows
Milk chocolate chips, melted (optional)

Directions:
To make the crust, preheat the oven to 350˚ F.  Line an 8×8″ baking pan with foil; spray lightly with cooking spray.  Combine the graham cracker crumbs, sugar and melted butter in a small bowl.  Stir together with a fork until well combined.  Press the mixture in an even layer into the bottom of the prepared baking pan.  Bake 10 minutes; transfer to a wire rack while you prepare the filling.  Reduce the oven temperature to 325˚ F.

To make the filling, place the chopped chocolate in a heatproof bowl set over a pan of simmering water.  Heat until melted and smooth, stirring occasionally.  Remove from the heat and let cool slightly.  In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sour cream and marshmallow cream.  Beat on medium-high speed until smooth and well combined, 1-2 minutes.  Blend in the cocoa powder, vanilla extract and eggs until incorporated.  Stir in the melted chocolate until well blended.  Pour the filling over the graham cracker crust and smooth the top with a spatula.  Bake about 30 minutes, or until the center is just set (does not jiggle when shaken gently.)  Remove from the oven.

Evenly top the cheesecake layer with the mini marshmallows.  Return to the oven for 2-3 minutes, just long enough so the marshmallows begin to melt into each other.  Transfer to a wire cooling rack.  Using a kitchen torch, lightly brown the tops of the marshmallows.  (Alternatively, this can be done underneath the broiler with a very watchful eye.) Once the cheesecake has cooled to room temperature, drizzle with melted milk chocolate if desired.  Transfer to the refrigerator and chill 2-3 hours before slicing and serving.

Source: adapted from Sugar Plum

Oreo Cheesecake Bars

Cheesecake is one of my absolute favorite desserts.  It is so delicious and indulgent, it’s pretty irresistible.  The problem for me is that I find a regular cheesecake far too large to have around the house because I, in fact, cannot resist it.  These cheesecake bars are the perfect solution because you can still have all the deliciousness of cheesecake, but in a much more manageable serving.  Also, they are easier to unload on friends and family since they are so portable 🙂  I made these in a 8 x 8″ pan but the recipe can be easily doubled in a 9 x 13″ dish.

Oreo Cheesecake Bars
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Ingredients:
For the crust:
23 Oreo cookies
2 tbsp. unsalted butter, melted

For the cheesecake:
12 oz. cream cheese, at room temperature
6 tbsp. sugar
6 tbsp. sour cream, at room temperature
½ tsp. vanilla extract
¼ tsp. salt
1 large egg plus 1 egg yolk
12 Oreo cookies, roughly chopped

Directions:
Preheat the oven to 325˚ F.  Line an 8 x 8-inch baking dish with foil.  To make the crust, place the Oreos in the bowl of a food processor.  Process, pulsing, until the cookies are finely ground.  Add in the melted butter and pulse until the cookie crumbs are moistened.  Transfer the mixture to the prepared baking pan.  Press the crumbs into an even layer over the bottom of the pan.  Bake the crust for 10 minutes, then set aside and prepare the filling while maintaining the oven temperature.

To make the filling, add the cream cheese to the bowl of an electric mixer fitted with the paddle attachment.  Beat on medium-high speed until light and smooth, about 2 minutes.  Mix in the sugar until well combined.  Blend in the sour cream, vanilla and salt.  Beat in the egg and egg yolk on medium-high speed until incorporated, scraping down the bowl as needed.  Stir in the chopped Oreos with a rubber spatula.

Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.  Bake for about 40 minutes, until the cheesecake is set around the edges but slightly wobbly in the center.  Transfer the pan to a wire rack and let cool about 1 hour to room temperature.  Cover the pan and refrigerate until well chilled, about 3 hours.

To cut the bars, pull the cake from the pan by lifting the foil up out of the pan.  Place on a cutting board, peel away the foil, and slice into bars.  Clean the knife blade between each slice to keep the edges neat.  Keep refrigerated until ready to serve.

Source: adapted from Recipe Girl, originally from You Made That Dessert? by Beth Lipton

Strawberry Cheesecake

It’s official – strawberry season has arrived.  Every time I go to the store, I am immediately confronted with the giant display of gorgeous ruby red strawberries.  At the current prices, it’s pretty much impossible to resist, not to mention how much Andrew adores “brrries”.  I find myself continually inspired by these lovely berries and I have thought of hundreds of things I’d like to do with them.  First on my list was this strawberry cheesecake.  This recipe calls for frozen strawberries but I’m fairly confident you could use fresh.  After all, it seems silly not to when they are in season!

The cheesecake filling has just the right amount of strawberry flavor and a very light, airy texture which seems fitting for such a fresh spring dessert.  The ganache topping is of course delicious because, duh, it’s ganache.  The only thing I wasn’t nuts about (haha) was the almond crust.  There are a few reasons for this – 1. I still don’t really like nuts, 2. I believe there is a leak in my springform pan (grrrr) and 3. I should have pulsed the almonds more finely but I didn’t want to wake the sleeping child.  Despite these factors, I still think I would prefer this with a classic graham cracker crust and will definitely go that route next time.  However, everyone else who ate this really enjoyed the crust so I think it’s just me, the nut-hater, that is the problem.  This was just the perfect dessert to end our first cookout of the season.

Strawberry Cheesecake
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Ingredients:
For the strawberry puree:
10 oz. frozen organic strawberries, thawed
2 tbsp. sugar
2 tsp. freshly squeezed lemon juice

For the almond crust:
2 cups whole raw almonds
3 tbsp. sugar
¼ tsp. salt
4 tbsp. unsalted butter, at room temperature

For the cheesecake filling:
16 oz. cream cheese, at room temperature
1 cup sugar
3 large eggs, at room temperature
1½ tsp. vanilla extract
¼ tsp. salt
12 oz. sour cream, at room temperature
2/3 cup strawberry puree

For the ganache:
4 oz. bittersweet chocolate, finely chopped
4½ oz. heavy cream
½ of 1 large egg, beaten

Directions:
To prepare the strawberry puree, set the thawed strawberries in a fine strainer set over a bowl to collect the excess juices.  Press down on the berries to extract as much juice as possible.  You should have about 4-6 oz. of juice.  Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz.  Mix in the sugar and stir to dissolve.  Blend in the lemon juice and the reserved solids.  Transfer the mixture to a blender or food processor and puree until smooth.  *(To use fresh strawberries, hull and slice the berries.  Toss the berries with the 2 tablespoons of sugar and set in the strainer placed over a bowl.  Let sit for 1-2 hours to extract the juices.  Press down on the berries to extract as much juice as possible.  Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz. Blend in the lemon juice and the reserved solids.  Transfer the mixture to a blender or food processor and puree until smooth.)

To prepare the almond crust, preheat the oven to 400˚F.  Place the almonds, sugar and salt in the bowl of a food processor.  Pulse until the nuts are finely ground.  Add in the butter and pulse until the mixture is evenly combined.  Transfer the mixture to a 9-inch springform pan and press into a uniform layer over the bottom and 2 inches up the sides of the pan.  Bake for 15 minutes, or until deep golden brown.  Set aside to cool.

Reduce the oven temperature to 350˚ F.  To make the cheesecake filling, combine the cream cheese and sugar in the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed for 3 minutes, until smooth.  Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla and salt.  Mix in the sour cream until well incorporated.  Blend in the strawberry puree.

Wrap the outside of the springform pan tightly in a double layer of aluminum foil.  Pour the batter into the crust.  Place the springform in a larger pan with a water bath.  Bake for 55 minutes.

Remove the cheesecake from the oven but maintain the oven temperature.  To make the ganache, place the chocolate in a small bowl.  Bring the cream to a boil in a small saucepan.  Pour the hot cream over the chopped chocolate and let stand 1-2 minutes.  Whisk until smooth.  Whisk in the egg.  Spread the ganache mixture over the still hot cheesecake, being careful not to pour it all in one place (the cheesecake is still delicate).  Smooth the top with an offset spatula if necessary.  Bake 12-15 minutes, until the ganache is set around the edges.

Remove from the oven and transfer to a wire cooling rack.  Cover with a large bowl inverted over the top to help cool slowly.  When it comes to room temperature, transfer to the refrigerator.  Chill at least 8 hours before unmolding from the springform (and be sure the ganache is completely set before covering with plastic wrap).   Transfer to a serving platter.  Slice with a thin knife run under hot water and wiped dry between slices.  Serve.

Source: adapted from Tartlette, originally from Jael and Dan Rattigan

Cappuccino Fudge Cheesecake

Every year I get really excited about making my own birthday cake.  And every year, I spend nearly the entire month before my birthday agonizing over what cake to choose.  There are so many options, and given the ridiculous amount of time I spend thinking about it, this is apparently a life or death decision.  First I think cheesecake – then I think a more classic cake – then I think something extravagant, or something fun that no one else will ever ask me for – and then I go back to the beginning, and the cycle starts again.  This year it got so bad that I finally decided to write all my choices on slips of paper, throw them on the floor and let Andrew pick one randomly.  Incidentally, the very first option I had considered was this cheesecake, and it was the first slip of paper he picked up (…and then he tried to eat it.)

So cheesecake it was.  But not just any cheesecake – cappuccino fudge cheesecake.  Hello, gorgeous.  The base is a chocolate cookie crumb crust with a layer of ganache on the bottom.  The filling is a rich, smooth coffee-flavored cheesecake and the topping is a thin layer of sweetened vanilla sour cream (I know, that sounds gross but it’s not – trust me.)  Garnished with more ganache and chocolate-covered espresso beans – oh yeah.  I think this cake speaks for itself, and it really shouldn’t take much convincing to get you to try it.  My whole family enjoyed it, and I had to leave most of it with them to avoid devouring it by myself.  I had a few issues making this, but I think they were entirely related to my level of exhaustion at the time I was baking it.  My next birthday is now less than 11 months away.  I suppose I should begin deliberating now…

Cappuccino Fudge Cheesecake
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Ingredients:
For the crust:
32 chocolate sandwich cookies, finely processed into crumbs
5 1/3 tbsp. unsalted butter, melted and cooled
Small pinch of salt

For the ganache:
1½ cups heavy cream
20 oz. bittersweet or semisweet chocolate, finely chopped
¼ cup coffee flavored liqueur

For the filling:
3 (8 oz.) packages cream cheese, at room temperature
1 cup sugar
1½ tbsp. all-purpose flour
1½ tbsp. dark rum
2 tbsp. instant espresso powder
2 tsp. vanilla extract
1½ tsp. mild-flavored (light) molasses
3 large eggs

For the topping:
1½ cups sour cream
1/3 cup sugar
2 tsp. vanilla extract

Directions:
To make the crust, preheat the oven to 350˚ F.  Butter a 9-inch springform pan and place it on a baking sheet.  Combine the chocolate cookie crumbs, melted butter and salt in a small bowl.  Toss with a fork to moisten all of the crumbs.  Press into a thin layer covering the bottom and sides of the springform pan (at least 3 inches up the sides).

Bring the cream to a simmer in a medium saucepan.  Place the chocolate in a medium bowl.  Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes.  Add the coffee flavored liqueur and whisk in small circles until a smooth ganache has formed.  Pour 2 cups of the ganache over the bottom of the crust.  Freeze until the ganache layer is firm, about 30 minutes.  Reserve the remaining ganache; cover and let stand at room temperature for later decorating.

Preheat the oven to 350˚ F and position a rack in the middle of the oven.  In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-high speed until well blended.  Beat in the flour.  In a small bowl, combine the rum, espresso powder, vanilla and molasses, stirring until the espresso powder dissolves.  Add to the cream cheese mixture and beat until well incorporated, scraping down the sides of the bowl as needed.  Beat in the eggs one at a time, scraping down the bowl between each addition.

Pour the filling over the cold ganache in the crust.  Place the springform pan on a rimmed baking sheet.  Bake until the top is lightly browned, puffed and cracked at the edges, and the center moves only very slightly when the pan is lightly shaken, about 1 hour.  Transfer to a wire cooling rack.  Cool 15 minutes while preparing the topping (maintaining the oven temperature.)

To make the topping, whisk together the sour cream, sugar and vanilla in a small bowl.  Pour the topping over the hot cheesecake, spreading to cover the filling completely.  Bake until the topping is set, about 10-15 minutes.  Return to the cooling rack and let cool at room temperature for at least 30 minutes.  Transfer to the refrigerator and let cool at least 3 hours, until completely chilled and set.

To finish, wrap a warm towel around the outside of the springform pan to help loosen the crust from the sides.  Carefully remove the springform.  Transfer the cake to a serving platter.  Place the reserved ganache in a pastry bag fitted with a decorative tip and use to garnish the top of the cake as desired.  Garnish with chocolate-covered espresso beans as desired.  Chill until the ganache is completely firm, at least 6 hours.

Source: adapted from Smitten Kitchen, originally from Bon Appétit, February 2002

Caramel Apple Cheescake Pie

That’s quite the title, isn’t it?  I know it’s kind of long but I thought it was imperative that you all understand just how much awesomeness is contained in this one dessert.  It starts out with a graham cracker crust, then a layer of caramel and pecans, lots of caramelized apples, topped with a layer of cheesecake, and finished off with whipped cream swirled with more caramel and pecans.  I had a bag full of apples from the orchard and a half bottle of homemade caramel leftover from the banana caramel cupcakes, so I really had no choice but to make this dessert!

I probably don’t even need to tell you how fantastic it was, since I am sure you can figure that out just from the pictures and description alone.  This was one of those desserts that I ate every night until it was gone, despite several other sweet options in the house.  Not only that, I had mentioned it to a coworker who then requested it for his birthday the following week.  I brought it in and suddenly became quite popular with all the employees in that department.  It’s just that good!

I used homemade caramel both times I made this, but you could certainly use the jarred kind if you prefer.  But I encourage you to try homemade – it’s easier than you might think, and it tastes heavenly!

Want fun ways to get your “apple a day”?  Try these recipes:
Apple Cranberry Crisp
Apple Pie Cupcakes
French Apple Tart
Apple Crumble Bars

Caramel Apple Cheesecake Pie
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Ingredients:
For the crust:
1½ cups graham cracker crumbs
3 tbsp. sugar
½ tsp. cinnamon
5 1/3 tbsp. unsalted butter, melted
½-¾ cup caramel
1 cup chopped pecans

For the apple filling:
5 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake:
8 oz. cream cheese
¼ cup sugar
1 tsp. vanilla extract
1 large egg
1 tbsp. freshly squeezed lemon juice

For the topping:
¾ cup heavy cream
3-4 tbsp. confectioners’ sugar
¼-½ cup caramel
Chopped pecans

Directions:
To make the crust, preheat the oven to 375° F.  Line the bottom of a 9-inch round springform pan with parchment paper.  In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter.  Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed.  Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan.  Bake for 6-8 minutes, until golden in color.  Let cool for about 10 minutes.  Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans.  Refrigerate the crust while you prepare the filling.

To make the apple filling, melt the butter in a large skillet over medium heat.  Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling.  Mix in the apple slices and toss well to coat.  Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes.  Let cool for a few minutes and pour into the prepared pie shell.  Set aside.

Reduce the heat of the oven to 350° F.  To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute.   Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes.  Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust.  Bake until a knife inserted in the center comes out clean, about 30 minutes.  Remove from the oven, transfer to a wire rack and let cool to room temperature.  Refrigerate for at least 4 hours.

To serve, carefully remove the sides of the springform pan.  In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form (being careful not to overbeat.)  Spread gently over the top of the chilled cheesecake layer.  Top with dollops of caramel sauce and swirl with a knife to create a marbled effect.  Sprinkle with a handful of chopped pecans if desired.  Slice with a long, thin knife to serve.

Source: adapted from Ezra Pound Cake, originally from Mimi Hodges, the winner of Good Morning, America’s “Pie of Emeril’s Eye” Contest, 2000

Smirnoff Summer Entertaining Extravaganza: Summer Fun & Games Night

I was thrilled to host another Foodbuzz event this weekend after having such fun last time I did it.  This was a particularly fun event because it was sponsored by Smirnoff and needed to be somehow related to a summer theme.  For me, the best summer nights are casual get togethers with lots of friends, sipping cocktails and munching on delicious snacks while engaging in some friendly competition be it board games, video games, outdoor games – whatever!  So, my idea for Summer Fun & Games Night was born!

On the Menu:
Beverages
Smirnoff Tuscan Lemonade
Smirnoff Vodka Mojitos
Strawberry Margaritas
Assorted Beer and Wine

Appetizers
Loaded Baked Potato Skins
Oven Baked Chicken and Shrimp Spring Rolls
Soft Pretzels
Hot Bean and Cheese Dip
Chile Lime Tequila Popcorn

Desserts
Chocolate Dipped Banana Pops
S’mores Brownies
Strawberry Whoopie Pies
Peanut-Butterfinger Mini Cheesecakes
Peach Brulee

Being sponsored by Smirnoff, our only requirement for this party was to feature either the Tuscan Lemonade or Vodka Mojitos as part of our menu.  One of my friends is a big fan of Smirnoff and both options sounded good to her, so we bought both.  The Tuscan Lemonade seemed to be the favorite, but both were definitely a hit.  Both of these are completely premixed cocktails, and I have to say as the hostess it was incredibly convenient to have some yummy drinks that required nothing more than opening the bottle.  I’ll have to keep these in mind for the future.

We had a big assortment of board games to choose from.  If we had had more time, I’m sure we would have played even more than we did!

Have you ever played Apples to Apples?  It’s a SUPER fun game, and pretty hilarious.  You definitely need to try it out!

How many doctors does it take to figure out a new board game?  At least 5!  Really though, once we figured out the premise of the game, it was a blast.  Party Playoff by the people of Cranium – this is a great game for a party (duh, right!?)  You can play it with any number of people and it’s still great even with a large crowd.  We loved it!

And my personal favorite game, Aerosmith Guitar Hero.  Ben and I battled in the finals, and though we seemed to be perfectly tied in the sudden death round, he won somehow – I still claim the game malfunctioned 😉

Rachel and Joe are jammin’!

A make-shift winner board was a fun way to keep track of the games we played.  Unfortunately four guests were unable to make it at the last minute, otherwise this would have a lot more names (and games) on it!

In keeping with the spirit of competition, I made these rating cards so that the food items could “compete” against each other.  I loved reading people’s responses, although for the most part there was no clear landslide winner.  I guess that’s a good thing, because each item received votes in some category or another, so everything must have gone over pretty well!

After the tallying, here are the results!

Appetizers
Best Looking: Spring Rolls
Best Tasting: Soft Pretzels
Perfect for a Party: Loaded Baked Potato Skins
Overall Favorite: Soft Pretzels (Spring Rolls were a close second)

Desserts
Best Looking: Peanut-Butterfinger Cheesecakes
Best Tasting: Peanut-Butterfinger Cheesecakes
Perfect for a Party: Chocolate-Dipped Banana Pops and Strawberry Whoopie Pies (tied)
Overall Favorite: Peanut-Butterfinger Cheesecakes

Aahh, the spring rolls.  I will spare you the details of the full saga, but I had the hardest time ever finding spring roll wrappers despite heroic efforts on my part.  I finally gave up and just used egg roll wrappers and you know what?  They were great!  These were very popular, and there were none left at the end of the night.  I was concerned about how the texture of these would be after baking as opposed to frying, but they were really good.  Certainly not as crispy as with frying, but we all thought they were fantastic.  I think they would have been even crispier if they had baked a few minutes longer, but I had other things that needed to get in the oven.  Can’t wait to make these again!

Oven Baked Chicken and Shrimp Spring Rolls
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Ingredients:
1 small boneless skinless chicken breast, cooked and roughly chopped
1 cup cooked shrimp, peeled
Napa cabbage, enough for 2 cups shredded
1 medium carrot, peeled
3 cloves garlic, finely minced
2 tsp. fresh grated ginger
1 tbsp. oyster sauce
1 tsp. fish sauce
1 cup bean sprouts
2 tbsp. chopped cilantro
2 hard-boiled eggs, chopped
1 package egg or spring roll wrappers
1 egg white, lightly beaten
Cooking spray

Directions:
Combine the chicken breast and shrimp in the bowl of a food processor.  Mince with brief pulses until chicken and shrimp are finely chopped.  Transfer to a bowl; set aside.  Replace the blade of the food processor with the shredding attachment.  Shred the cabbage to yield 2 cups.  Shred the carrot.  Transfer the cabbage and carrot to a bowl; set aside.

Heat 2 teaspoons vegetable oil over medium-high heat.  Cook garlic and ginger just until fragrant, about 30 seconds.  Add the shredded cabbage and carrot and sauté just until the carrot is slightly tender, about 3 minutes.  Add the chicken and shrimp to the pan.  Mix in the oyster sauce, fish sauce and bean sprouts.  Stir until well combined.  Remove from the heat and stir in the chopped cilantro and hard-boiled egg.

Preheat the oven to 400° F.  On a work surface, orient an egg roll wrapper with a point toward you.  Place about 2 tablespoons of filling near the edge of the wrapper.  Flip the point up over the filling, rolling away from you to cover the filling.  Fold both sides in and continue to roll.  Use a dab of egg white on the loose point of the wrapper to help seal the roll completely.  Transfer to a baking sheet lined with a silicone mat or parchment paper.  Repeat with the remaining wrappers and filling.  Spray the rolls lightly with cooking spray.  Bake until golden brown and slightly bubbly, about 15-20 minutes.

Source: adapted from Cooking Et Cetera

These little babies couldn’t be easier!  Such a brilliant idea, s’mores brownies.  These bake up quite tall so you can cut them into smaller pieces.  I think I cut 20 and the pieces looked absolutely huge to me!  That certainly didn’t seem to stop them from being eaten though, so maybe that was the right size.  The marshmallows on top browned a bit more than I would have liked and I think next time I will drop them on about halfway through baking to prevent that.  Otherwise, loved these!

S’mores Brownies
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Ingredients:
1½ cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
16 tbsp. unsalted butter
6 oz. unsweetened chocolate, chopped
5 large eggs
1¼ cups dark brown sugar
1 cup granulated sugar
2 tsp. vanilla extract
1 cup roughly crumbled graham cracker pieces
12-18 large marshmallows

Directions:
Preheat the oven to 350° F.  Butter and flour a 9×13″ pan.  Combine the flour, baking powder and salt in a small bowl, stir together and set aside.  Combine the butter and chocolate in a heatproof bowl set over simmering water.  Warm, stirring occasionally, until completely melted and smooth.

In the bowl of an electric mixer, beat the eggs, brown sugar, granulated sugar, and vanilla extract to blend.  Stir in the warm chocolate mixture until blended.  Mix in the dry ingredients on low speed until just incorporated.  Fold in the graham cracker pieces with a rubber spatula.  Pour the batter into the prepared pan and smooth with a spatula.  Dot with the large marshmallows.  Bake until a toothpick inserted in the center comes out with moist crumbs attached, about 30-35 minutes.

Transfer to a cooling rack and let cool for at least 20 minutes.  Cut with a clean, sharp knife, cleaning between slices if the knife gets too messy.  Serve immediately or wrap individually in wax paper for storing.

Source: adapted from Joy the Baker

This dip is so, so, so good.  I’ve been dying to make it for quite a while and wow – I think I’ve found a new addiction.  It is basically refried beans mixed with sauteed jalapeno and onion, and lots of melted cheese.  It was wonderful the next day as well, but didn’t last longer than that before it was totally devoured.  Yum!

Hot Bean and Cheese Dip
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Ingredients:
1 tbsp. olive oil
½ onion, chopped
1 jalapeno, seeded and finely diced
1 (14.5 oz) can refried beans
2 tbsp. sour cream
¼ tsp. ground cumin
½ tsp. kosher salt
1/3 cup cheddar cheese, in ½-inch cubes
1/3 cup pepper jack cheese, in ½-inch cubes

Directions:
Heat the oil in a skillet over medium heat.  Add the onions and jalapeno, and sauté until tender, about 3-5 minutes.  Stir in the refried beans and cook until smooth, stirring occasionally.  Stir in the remaining ingredients and cook until the cheese is melted.  Transfer to a bowl and serve hot with tortilla chips.

Source: adapted from Life’s Ambrosia

These are super cute, easy to make, and delicious!  The strawberry flavor is definitely a key player.  I do think next time I might try using a cream cheese based filling rather than this one, which is more like frosting.  It was just a bit too sugary for my taste.  But still delicious, and very cute.  My main word of caution is that this recipe makes a LOT!  I made about 20 mini sandwich cookies using a small dough scoop, and I think I could have made about 20 more with all the extra batter and filling (just didn’t have time or need for them.)  So, unless you need a lot of these, I recommend halving the recipe.

Strawberry Whoopie Pies
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Ingredients:
For the cookies:
3½ cups all-purpose flour
1½ tsp. baking powder
1 tsp. baking soda
¾ tsp. salt
2 cups packed light brown sugar
2/3 cup canola oil
2 large eggs
½ cup plain yogurt
2 tsp. vanilla extract
1 cup strawberries, finely chopped

For the filling:
16 tbsp. unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2 tsp. vanilla extract
½-1 cup strawberry puree

Directions:
To make the cookies, preheat the oven to 350° F.  Line two baking sheets with parchment paper.  Combine the flour, baking powder, baking soda and salt in a medium bowl.  Stir together and set aside.  In the bowl of an electric mixer fitted with the paddle attachment combine the brown sugar and canola oil and mix until smooth.  Beat in the eggs.  Mix in the yogurt and vanilla extract until well blended.  Mix in the dry ingredients on low speed, just until incorporated.  Gently fold in the chopped strawberries with a rubber spatula.  Cover, and refrigerate the batter for 30 minutes.

Using a dough scoop, drop mounds of batter on the prepared baking sheets, about 2 inches apart.  Bake until the cookies are set and a toothpick inserted in the center comes out clean, about 12-15 minutes if using a medium dough scoop (about 9-10 minutes with a small dough scoop).  Rotate the baking sheets halfway through baking.  Once finished baking, transfer the baking sheets to a wire rack and allow to cool for 10 minutes before removing the cookies to the rack.  Repeat with any remaining dough.

To make the filling, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until smooth.  Add in the confectioners’ sugar and beat on low speed until incorporated, then on medium speed until smooth.  Mix in the vanilla extract.  Add in the strawberry puree, starting with about ½ cup and adding more if desired.  If the filling becomes too thin, add more powdered sugar to stiffen.

To assemble, pair up the cooled cookies by size, laying one cookie of each pair flat side up.  Pipe a dollop of filling onto the flat cookie of each pair, and top with the other cookie to create a sandwich, pressing gently to bring the filling to the edges of the cookies.  Refrigerate until ready to serve.

Source: adapted from Erin Cooks

I think that if any one food item stole the show at the party, it was these soft pretzels.  I’ve made pretzels before but decided to try Alton Brown’s recipe this time around.  After seeing him make it on Good Eats and hearing multiple rave reviews, I figured it had to be good.  Boy, was it!  The dough tasted phenomenal, the texture was just right – they were just an all-around hit!  I had originally planned to serve them with some spicy mustard and then never had time to get it on the table, but no matter because they were gone before I could bat an eye.  I would love to try them with other flavor variations or a cinnamon-sugar topping, but no matter what way you try them, they are delish!

Soft Pretzels
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Ingredients:
For the dough:
1½ cups warm water (110-115° F)
1 tbsp. sugar
2 tsp. kosher salt
2¼ tsp. instant yeast
22 oz. all-purpose flour (about 4½ cups)
4 tbsp. unsalted butter, melted
Vegetable oil, for greasing the bowl

For finishing:
Cooking spray
10 cups water
2/3 cup baking soda
1 egg yolk beaten with 1 tbsp. water
Pretzel (or kosher) salt

Directions:
To make the dough, combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed to dissolve the yeast.  Add in the flour and melted butter and mix just until the dough comes together.  Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes.  Transfer the dough to a bowl lightly greased with vegetable oil, turning once to coat.  Cover with plastic wrap and let rise in a warm place, about 50-55 minutes or until doubled in bulk.

Preheat the oven to 450° F.  Line two baking sheets with parchment paper and spray lightly with cooking spray.  Bring the water and baking soda to a boil in a large saucepan or stockpot.  In the meantime, divide the dough into 8 equal pieces.  Working with one piece at a time, roll a segment out into a 24-inch long rope.  Make a U-shape with the rope and holding the ends of the rope, cross them over each other and onto the bottom of the U-shape in order to form the shape of a pretzel.  Place onto the parchment lined baking sheet.  Repeat with the remaining pieces of dough.

Place the pretzels into the boiling water, 1 or 2 at a time, for 30 seconds.  Remove from the water with a slotted skimmer and return to the baking sheet.  Once all the pretzels have been boiled, brush the tops with the egg wash and sprinkle lightly with salt.  Bake in the preheated oven until dark golden brown, about 12-14 minutes.  Transfer to a cooling rack for at least 5 minutes before serving.

Source: adapted from Alton Brown via Food Network

Is there any doubt from the name of these that you will love them?  Didn’t think so.  A graham cracker crust, a peanut butter cheesecake filling mixed with crushed Butterfingers, topped with ganache and more candy bar pieces – heavenly!  These are very easy to make, and my only concern was some discrepancy with the amount of crust to filling to topping.  I have altered my version to reflect a better estimate so you don’t end up wasting a bunch of ingredients like I did – I hate that!  I baked these in a mini-muffin pan, though you could certainly use a mini-cheesecake pan.  You may just end up with a few less cakes.  Also, if you use a mini-muffin pan, definitely use paper liners.  I had an awful time getting these out in one whole (nice-looking) piece.

Peanut-Butterfinger Mini Cheesecakes
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Ingredients:
For the crust:
1 cup graham cracker crumbs
2 tbsp. sugar
2 tbsp. butter, melted
Pinch of salt

For the filling:
12 oz. cream cheese, softened
6 tbsp. creamy peanut butter
¾ cup sugar
1 egg + 1 egg white
3 tbsp. heavy cream
Pinch of salt
6 fun sized Butterfinger candy bars, chopped

For the topping:
1 cup semi-sweet or dark chocolate, coarsely chopped
3 tbsp. heavy cream

Directions:
Preheat the oven to 350° F.  Set a 24-well mini-muffin pan on a baking sheet.  Line with paper liners.  In a small bowl, combine the graham cracker crumbs, sugar, melted butter and salt.  Toss with a fork until the mixture is completely moistened.  Press a small spoonful of the mixture firmly into the bottom of each well.  Bake for 10 minutes, then transfer to a cooling rack.

Reduce the oven temperature to 300° F.  To make the filling, add the cream cheese to the bowl of an electric mixer fitted with the paddle attachment.  Beat until smooth.  Add the peanut butter and beat again until well combined.  Mix in the sugar, eggs, cream and salt.  Fold in the crushed Butterfinger pieces with a spatula.  Spoon evenly into the wells of the pan over the crust.  Bake for 20-22 minutes or until the center is set.  (The cakes may puff up a lot, but they will sink again while cooling.)  Let cool for at least two hours before removing from the pan.

For the topping, heat the chocolate and the heavy cream in the top of a double boiler until the chocolate is melted.  Stir just until smooth and glossy.  Spoon over the tops of the cakes and sprinkle with the remaining crushed candy bar pieces.  Chill until ready to serve.

Source: adapted from Picky Palate

Popcorn is one of my absolute favorite snack foods, and I crave it literally every single day.  However, I rarely make it because Ben doesn’t feel the same way about it.  I thought this party would be a good opportunity to finally try out this flavor variation that I have been wanting to try for months.  It was great!  The spices gave it great flavor which Ben likened to a taco, but they were not overpowering so you could still actually taste the popcorn itself.  Little popcorn boxes are a fun touch to make any event more festive.  I see them all the time at my grocery store and Sur La Table but I’m sure party stores would have them as well.

Chile Tequila Lime Popcorn
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Ingredients:
4 quarts freshly popped popcorn
5 1/3 tbsp. butter, melted
2 tsp. freshly squeezed lime juice
½ tsp. lime zest
1 tsp. tequila
½ small jalapeno, seeds and ribs removed, finely minced
½ tsp. pepper
1½ tsp. salt
1 tsp. red pepper flakes
1 tsp. ground cumin

Directions:
Preheat the oven to 300° F.  Line a baking sheet with a silicone mat or parchment paper.  Place the popcorn in a large, clean paper bag.  In a small bowl, whisk together the butter, lime juice, lime zest, tequila, and jalapeno.  In a small dish, combine the pepper, salt, red pepper flakes and cumin.

Drizzle half of the butter mixture over the popcorn in the bag, fold down the top, and shake to coat the popcorn completely.  Taste and add more of the butter mixture if desired.  Sprinkle most of the spice mixture over the popcorn, shake once more, and taste again.  Adjust seasonings as necessary.

Spread the popcorn over the prepared baking sheet and bake until the popcorn is dry, about 5-7 minutes.

Source: adapted from 101 Cookbooks

Okay, these are just about one of the cutest little dessert ideas ever!  I foresee these being very popular with our kids someday, especially judging from Andrew’s reaction.  Actually, when Ben first saw them he said they looked like something for a kid’s birthday party, and I kind of agree!  They are fun, incredibly easy to make, and the kids would have a blast helping.  Don’t let the childish appearance fool you though, these are really, really good!  They far exceeded my expectations.  Just be sure to let them sit out a bit before serving, otherwise they are too hard to bite into.  The topping possibilities are endless.  I chose mini M&Ms, toffee bits, and honey roasted peanuts, but just use your imagination!

Chocolate Dipped Banana Pops
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Ingredients:
Firm but ripe bananas
Lollipop or popsicle sticks
2 cups chocolate chips or chunks
Toppings (chopped nuts, M&Ms, chopped candy bars, sprinkles, etc.)

Directions:
Peel the bananas and slice them into thirds or fourths, so you have about 3 inch-long sections of banana.  Place lollipop or popsicle sticks in the center of each banana, about 2 inches deep.  Place the bananas on a plate or tray, carefully spaced so they are not touching, cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.

When you are ready to dip the bananas, melt chocolate over a double boiler and stir until smooth.  Have bowls or plates with toppings ready.  Dip each banana in the chocolate to coat and gently shake off any excess.  Gently press one side of the chocolate-coated banana into the topping to adhere.  Transfer to a foil-lined baking sheet, so that the topping faces up.  Repeat with remaining bananas.  Transfer the baking sheet to the freezer to set the chocolate for 30 minutes.

Once hardened, wrap individually in plastic wrap or sandwich baggies.  Allow to sit at room temperature for about 7-10 minutes before serving.

Source: adapted from Joy the Baker

The potato skins were the one thing I forgot to get a picture of, but you can kind of see them here on the red platter.  The idea is nothing new – hollowed out baked potato skins, topped with lots of cheese, crumbled bacon, sour cream and chives.  These were very yummy, even to me who is not a fan of baked potatoes or bacon.  They definitely seem like they would be perfect for football season, so I’m sure I’ll be making them again soon enough.  I baked the potatoes and hollowed the skins out the night before the party so that at crunch time, all I needed to do was top and bake them.  I definitely recommend this strategy if you have a lot of food to prepare because it made things very easy for party time!

Loaded Baked Potato Skins
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Ingredients:
Russet potatoes
Bacon
Melted butter
Shredded cheddar cheese
Sour cream (optional)
Minced fresh chives (optional)
Salt and pepper, to taste

Directions:
Preheat the oven to 400° F.  Poke the top of each potato with a fork to let steam out.  Place the potatoes on a baking sheet.  Bake for about 1 hour.  When finished, transfer to a plate and let cool for at least 15 minutes.  While the potatoes are cooling, cook some bacon until almost crispy.  Crumble into large chunks.  Slice the cooled potatoes lengthwise into thirds, removing the middle slice so you are left with two slices covered mostly with peel.  Scoop out some of the potato inside, leaving some behind.

Preheat the broiler.  Line a baking sheet with foil.  Brush both sides of the potato skins lightly with melted butter and place on the prepared baking sheet.  Place under the broiler for about 3-4 minutes just to crisp up the skins.  Remove from the oven, top with shredded cheese and crumbled bacon, and return to the oven for a few minutes more until the cheese is melted.  Top with sour cream and chives as desired, and season with salt and pepper.

Source: adapted from Simple Comfort Food

Peach brulee is a fantastic dessert, and truly perfect for summer.  Possibly the best way to showcase ripe seasonal peaches is this simple preparation – sometimes, less really is more!  Peach halves are sprinkled with brown sugar and broiled for 2-3 minutes.  These take almost no time to prepare, but with a scoop of vanilla ice cream they are divine.

Peach Brulee
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Ingredients:
Peaches, halved and pitted
Brown sugar
Freshly whipped cream, for serving

Directions:
Turn on the oven’s broiler and move a rack to the highest setting.  Line a broiler-safe pan with foil.  Place peach halves, cut side up, on the pan.  Sprinkle brown sugar over the peaches.  Place in the broiler and stand by to monitor closely.  Cook just until the sugar has become brown and toasty (this should only take a couple of minutes at most).  Let cool slightly before serving.  Place a dollop of whipped cream in the center of each peach half, and serve immediately.

Source: adapted from Joy the Baker

And finally, a shot of these cute festive lanterns I bought for the occasion.  They seemed very summery and went well with the rest of the decor.  A nice touch, and they really set the mood once it got dark outside.  Happy summer everyone!  Take advantage and enjoy it while you still can 🙂

Dulce de Leche Cheesecake Bars

Of the gazillion recipes I have saved to try, several of them incorporate dulce de leche.  In case you are not familiar, dulce de leche is basically a type of caramel made from sweetened condensed milk.  Up until now, I have been unable to try any of these recipes because I have never been able to find dulce de leche in any stores in my area.  Finally, I decided to just try making my own dulce de leche at home and give this recipe a try – and of course, on this trip to the store, I actually found cans of the stuff!  (In the Mexican part of the ethnic foods aisle, in case you might have success finding yours there as well.)  In case you are unable to find dulce de leche in your area, there are multiple methods for making your own at home.  Personally, I would opt for the safe way detailed here by Smitten Kitchen.  Another option is to boil the cans as many do, but with the possibility of a major explosion, I probably would not be inclined to try this.

These little cheesecake squares are the perfect two-bite dessert.  They start with a simple graham cracker crust, topped with a thick layer of creamy dulce de leche cheesecake filling, and finished with a thin dark chocolate glaze.  They are just heavenly!  The filling is amazingly light and smooth and the dulce de leche lends the perfect warm caramel flavor.  Incredibly easy to make, the hardest part about these is waiting for them to cool, chill, glaze, and chill some more.  I cut these into 36 pieces and thought they were just the right size.  I put them in mini muffin wrappers for serving which worked out just perfectly.  Ben’s coworkers certainly seemed to enjoy them since very few returned home!  My pal Chelle baked these along with me this week, so check out her blog and see what she thought.

Dulce De Leche  Cheesecake Bars
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Ingredients:
For the crust:
1 cup graham cracker crumbs
2 tbsp. sugar
3 tbsp. butter, melted

For the cheesecake:
1 tsp. plain (unflavored) gelatin
¼ cup whole milk
8 oz. cream cheese, softened
2 eggs
Scant ½ tsp. salt
1 cup dulce de leche

For the chocolate glaze:
3 oz. bittersweet chocolate, finely chopped
4 tbsp. unsalted butter, cut into pieces
2 tsp. light corn syrup

Directions:
Preheat the oven to 325° F.  To make the crust, line an 8×8-inch square baking pan with aluminum foil.  In a small bowl, combine the graham cracker crumbs, sugar and melted butter.  Toss with a fork to combine.  Spread the crumb mixture in the bottom of the prepared baking pan and press down into an even layer.  Bake in the preheated oven for 10 minutes, then transfer to a wire rack to cool while you prepare the filling.

To make the filling, sprinkle the gelatin over the whole milk in a small bowl and let stand about 2 minutes.  In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth.  Add in the eggs, salt and gelatin mixture and beat until well combined and smooth, scraping down the sides of the bowl as needed.  Add in the dulce de leche and mix on low speed just until combined and smooth.

Pour the filling on top of the crust and smooth with a spatula.  Set the dish inside a 9×13-inch dish.  Add hot water to the larger pan to create a water bath.  Bake for 45 minutes, or until the center is just set.  Transfer to a wire rack and allow to cool for 2 hours.  Cover, transfer to the refrigerator and chill for at least 6 hours before glazing.

To make the glaze, combine the chocolate, butter and corn syrup in the top of a double boiler and heat until the chocolate has melted.  Stir until smooth.  Pour over the cheesecake, tilting the pan to coat the top evenly.  Chill, uncovered, for 30 minutes.

To serve, lift the cheesecake from the pan using the foil lining.  Transfer to a cutting board.  Cut into 1-inch squares using a thin knife, wiping the blade between each cut.

Source: adapted from Smitten Kitchen, originally from Gourmet, December 2003