Spiced Apple Cheesecake with Maple Cream Glaze

Very moist! Tastes like a Dutch Apple Pie & a Cheesecake all in one!

Spiced Apple Cheesecake with Maple Cream Glaze

Ingredients:

• 3 cups flour, divided
• 1/2 cup firmly packed brown sugar
• 1 1/2 cups butter, softened, divided
• 2 (8 oz.) packages cream cheese, softened
• 1/2 cup and 2 Tbsp sugar, divided
• 2 large eggs
• 1 tsp vanilla
• 4 Granny Smith apples, peeled and diced
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup quick cooking oats
• 1 1/2 cups heavy cream
• 5 Tbsp maple syrup
• 3 Tbsp light corn syrup

Directions

The Glaze:

1. Combine heavy cream, maple syrup, corn syrup in sauce pan. Cook over medium heat, stirring constantly until thickened and reduced by about 1/3. (about 15 min.) Chill. 

The Crust:

1. In a medium bowl, combine 2 cups flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. (You can knead it with your hands if you don't have a pastry blender.) Press evenly into a lightly greased cheesecake pan. (or 13 x 9 baking pan to make bars)
2. Bake on 350 degrees for 15 min. or until lightly browned.

The Cheesecake:

1. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Beat in 1/2 cup sugar, eggs, and vanilla until smooth. 
2. Pour over warm crust.

The Apples:

1. In medium bowl, stir together chopped apples, 2 Tbsp sugar, cinnamon, and nutmeg.
2. Spoon evenly over cream cheese mixture.

The Streusel Topping:

1. In small bowl, cut together 1 cup flour, brown sugar, and butter. (Knead w hands)
2. Stir in oats until all crumbly.
3. Sprinkle evenly over apples.

Bake 30 minutes at 350 degrees or until filling is set.

Immediately use a knife to loosen the edges from the cheesecake pan sides.

Leave at room temperature for an hour.

Chill overnight.

Remove cheesecake pan sides.

Stir and pour maple cream glaze on cheesecake.

Mangia Mangia!

Cinnamon Roll Cake

Cinnamon Roll Cake

Cake:

• 3 cups flour
• 1/4 teaspoon salt
• 1 cup sugar
• 4 teaspoons baking powder
• 1 1/2 cups milk
• 2 eggs
• 2 teaspoons vanilla
• 1/2 cup (1 stick) real butter, melted

Topping:

• 1 cup (2 sticks) real butter, softened
• 1 cup brown sugar
• 2 Tablespooms flour
• 1 Tablespoon cinnamon
• 3/4 cup chopped pecans, (optional)

Glaze:

• 2 cups powdered sugar
• 5 Tablespoons milk
• 1 teaspoon vanilla

Directions:

• Preheat oven to 350 degrees
• Mix together all ingredients for cake except the butter.
• Stir in the 1/2 cup melted butter
• Pour batter into a greased 9 x 14 inch baking pan
• Next, for the topping, mix the topping ingredients together until well combined
• Drop evenly over cake batter by spoonfuls and use a knife to marble/swirl through the cake
• Bake at 350 degrees for 23-30 minutes or until toothpick comes out clean from center
• Mix together the ingredients for the glaze until smooth. Pour over warm cake.
• Serve warm or at room temperature. 

After swirling the topping...

White Chocolate-Chocolate Cheesecake

White Chocolate-Chocolate Cheesecake

My guests RAVED over the taste of this cheesecake! They especially noticed the crust and kept asking me what the crust was made from. Traditionally, cheesecake has a graham cracker crust. But making it with the Lorna Doone shortbread cookies was a nice change and a big hit with everyone!

Makes 16 servings

Ingredients:

28 Lorna Doone Shortbread Cookies, finely crushed
3/4 cup plus 1 Tbsp sugar, divided
1/4 cup butter, melted
5 oz. Baker's White Chocolate, divided
3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 tub (8 oz.) Philadelphia INDULGENCE Cream Cheese (milk chocolate or dark chocolate)
2 cups Cool Whip whipped topping, thawed
1 cup fresh raspberries

Directions:

1. HEAT oven to 325 degrees.
2. Mix cookie crumbs, 1 Tbsp sugar and butter.
3. Press onto bottom of 9-inch springform pan.
4. Bake 10 minutes
5. MELT 4 oz. white chocolate as directed on pkg.
6. Beat plain Philadelphia cream cheese, remaining sugar and vanilla w mixer until blended.
7. Add melted white chocolate; mix well.
8. Add eggs, 1 at a time, mixing on low speed after each just until blended.
9. Pour over crust.
10. BAKE 50-55 minutes, or until center is almost set.
11. Run knife around rim of pan to loosen cake; cool before removing rim.
12. Refrigerate 4 hours.
13. Shave white chocolate into curls.
14. SPOON Philadelphia Indulgence cream cheese into medium bowl; stir until creamy.
15. Add Cool Whip; whisk until blended.
16. Spread over cheesecake.
17. Garnish w white chocolate curls and raspberries. 

TIPS:

*Bakers White Chocolate bars come in 4 oz. bars. This recipe calls for 5 oz. The next time I make this, I would buy ONE 4 oz. Bakers white chocolate for the cheesecake... and just a small Hershey's White Chocolate candy bar. The extra ounce was just to do the curls on the top of the cheesecake... therefore, it would be cheaper to buy it in candy bar form since it is just a topping. 

Pumpkin Loaf

Pumpkin Loaf

A Pumpkin Loaf that uses CREAM CHEESE in the recipe, along w walnuts = deliciously smooth & nutty!

Prep Time: 15 min.
Cook Time: 60-72 min.
Servings: 12

Ingredients:

4 ounces cream cheese, softened
1/4 cup margarine
1 1/4 cups white sugar
2 eggs
1 cup canned pumpkin
1 3/4 cups all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees. Grease one 9x5x3 inch loaf pan.
2. Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
3. In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir untl thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan. 
4. Bake at 350 degrees for 60-72 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling. 

Train Cake

Well.... this train cake was harder to make than I thought. It took a couple of hours but we did it! We baked the cake in 2 loaf pans on 350 degrees for 30 minutes. After the cake cooled, we wrapped the 2 cakes in Saran Wrap and put them in the freezer for 30 minutes. Then we took the cakes out and used a bread knife to shave the tops of the cakes to make a flat surface. I then flipped the cakes over face down. This helped when we frosted the cakes to keep them from "crumbing up!" I just simply cut one cake into three "cars." We cut the sides off of the other cake to make a "slimmer" engine. And as you can imagine, my son's favorite part was adding the candy! 

My 3 year old son is a serious baker. Cracking the eggs!

2 loaf pans at 350 degrees for 30 minutes

Even Daddy helped!

HERE IT IS!!!! Choooooo Chooooo!!!!

Rainbow Cake

Rainbow Cake

Seems hard to believe, but my 3 year old son loves to surf YouTube on the iPod (yes, it's filtered!) for videos on bowling, trains, and baking. He came to me tonight and showed me a video of a lady making rainbow cupcakes and eagerly asked if we could do it too. I checked the pantry and we were in luck! We had a box of Funfetti cake mix and a can of chocolate frosting. I probably would've preferred white had I known we were going to do this project, but nonetheless, it came out fabulous! This project really was a "piece of cake!" 

Here we goooo!!!

Surprisingly, he wasn't scared of the mixer today.

Ready to add our food coloring!!

Red + Yellow = Orange,  Red + Blue = Purple

Pouring it was the hardest part.

We were excited though!

Time to frost...

Such a good little sprinkler...

HERE IT IS!!!!

Mmmmmmmmmmm.....

Mangia Mangia!

Easter Basket Cake

Easter Basket Cake

I didn't have time to take a better picture... but here's my Easter Basket cake! Pretty simple...just bake a regular white cake. Before placing the top layer on the bottom layer, cut a hole in the top layer to resemble the top of a basket. Place the top layer w the hole on top of the bottom layer and finish frosting. The "Easter Grass" is shredded coconut, mixed with green & yellow food coloring. Decorate as desired. It was fun and my son REALLY loved all the different candy on the cake! : ) 

St. Patty's Day Pudding Parfait

St. Patty's Day Pudding Parfait

I make this Pudding Parfait EVERY St. Patrick's Day! It's very easy, but ALWAYS a big hit. You can use any clear glass, but I wanted something "Irish" looking. I found these mugs at the Dollar Tree. The 2 puddings are chocolate and vanilla, but I dye the vanilla with green food coloring. When making the puddings, I always make the vanilla one first, so I can take the extra time to dye it green. That way, I can quickly make the chocolate pudding without letting either one of the puddings set in the mixing bowls. (Optional: Add a touch of mint extract to the vanilla pudding). Then I just take turns pouring all of the chocolate bottoms first. Then I add the green layer to all the glasses, then chocolate. I top it off with Cool Whip and green sprinkles. I also add an Andes Candy and then refrigerate. I use instant pudding. I usually buy a big box AND a small box of chocolate, and a small box of vanilla (to make 6). Depending on how many people you are, you may need more. Don't forget, you will use more chocolate than vanilla if you pour them exactly like the picture. If I have any left, then I just make small cups of pudding for another day. 
"Good luck!" : )

Cannoli Cake

Being that I'm from New York, I am very picky about my cannolis. I've tried many cannolis outside the Empire State, but none compare to the sweet, creamy ones that are sold virtually everywhere in New York. I really LOVED this cannoli cake. I had been trying to think of a more unique cake to bake for my mom's birthday this year, and I was so happy to come across this recipe! It was so pretty and different than your normal birthday cake, and everyone really loved it! 

Happy Birthday, Mom!

My son and his Grammie before blowing out the candles!

Mmmmm... this was one heavenly slice!

Yup, my Messy Cucina before the party!

Please note that there are different extracts listed in this recipe. You can use a teaspoon of each extract, if you like all of the flavors. If you don't like a certain flavor, you can omit one. If you specifically like more of one flavor (I love vanilla extract), then you can add an extra teaspoon of that. If you want it sweeter, add a little more confectioners' sugar, etc. Always add a little, because you can always add, but you can't take away. Don't forget to try the filling and the frosting before putting it on the cake, just to make sure that you're happy with the flavor and/or sweetness. The original recipe called for 2 teaspoons of Almond Extract in the filling, but I felt it tasted so overpowered with almond flavor, that I actually threw out that filling and started over. Luckily I had bought a bigger container of Ricotta Cheese, and I had the extra cheese to remake it with.


TIPS: When buying the Ricotta Cheese, do NOT buy the low fat or part skim containers. You NEED to buy the whole milk kind. If you buy the low fat cheese, your filling will be VERY watery. Also, same with the Mascarpone Cheese. Do NOT buy the "creamy" version. You want just plain old regular Mascarpone. Or else this, too, will make watery frosting. Lastly, it is important to remember to SIFT the confectioners sugar. Not sifting this will make your filling and frosting lumpy. They sell really cheap hand sifters at Wally World, or you can just use a mesh wire strainer and drop the confectioners sugar in it first over your mixing bowl. Mangia Mangia!

Cannoli Cake

Ingredients:

• 1 package (18-1/4 oz) French Vanilla cake mix

Filling:

• 1 carton (16 oz) whole Ricotta Cheese
• 3/4 cup confectioners sugar, SIFTED
• 1/2 tsp cinnamon
• 1 tsp almond extract (optional..or to taste)
• 1 tsp rum extract (optional..or to taste)
• 1 tsp vanilla extract
• 1/2-1 oz semi-sweet chocolate, finely chopped

Frosting:

• 2 cartons (8 oz each) Mascarpone Cheese
• 3/4 cup confectioners sugar, SIFTED
• 1/4 cup whole milk
• 2 tsp almond extract (optional..or to taste)
• 1 tsp vanilla extract 
• 1 cup sliced almonds
• 2 TBSP mini semi-sweet chocolate chips

Directions:

1. Prepare and bake according to package directions, using 2 greased 9 in' round baking pans. Cool for 10 min before removing from pans to wire racks. Cool completely.
2. Prepare FILLING: In large bowl, combine Ricotta Cheese, Confectioners Sugar, cinnamon and extracts; stir in chocolate. 
3. Prepare FROSTING: In another bowl, beat the Mascarpone Cheese, Confectioners Sugar, milk and extracts on medium speed until creamy. (Do not overmix).
4. Place one cake layer on a serving plate; spread with 1 cup filling. 
5. Top with second cake layer.
6. Spread remaining filling over top of cake within 1 inch of edges.
7. Frost sides sand top edge of cake with 2 cups frosting.
8. Press almonds into sides of cake. Sprinkle chocolate chips over top.
9. Refrigerate until serving.

Coca-Cola Cake

Coca-Cola Cake

I had never heard of or even tasted a Coca-Cola Cake before. There wasn't even a picture w the recipe, so I was making this blindly! I would describe this cake as somewhat of a half brownie/half cake texture. Definitely a chocolate flavored "cake"... and the aroma is just divine during the whole process... thanks to the use of cocoa powder. When I pulled the cake out of the oven, the top was a bit uneven. I thought that I tipped it too much while putting it in the oven, but soon realized that it was the carbonation that made it bake all bubbly and uneven on top. The second the cake started cooling down, it started to even out completely and the sides pulled away from the baking pan and the level of cake was the utmost perfection! We made the frosting while the cake was baking. It is important to frost the cake as soon as it comes out of the oven as opposed to normally letting the cake cool. You will see that when you pour the frosting over the cake, it melts a little at first, making it easier to spread, but then it quickly hardens up... I felt like I was making chocolate candy! (Hmmm.. maybe that will be something else I need to try.) After letting it cool down for about 40 minutes, I covered it with aluminum foil so the top did not get crusty and hard. It was a delicious dessert (besides the fact that everyone thought it was really cool that they were eating a Coca-Cola Cake) and we will definitely make this again in the future!

My little assistant who LOVES to bake!

Waiting patiently for the batter to mix...

Cooking and stirring up the frosting...

DONE!!!

Coca-Cola Cake

Ingredients:

• 2 cups granulated sugar
• 2 cups all-purpose flour
• 1 1/2 cups mini marshmallows
• 1/2 cup unsalted butter
• 1/2 cup vegetable oil
• 3 TBSP cocoa powder
• 1 cup Coca-Cola
• 1/2 cup buttermilk
• 1 tsp baking soda
• 2 eggs
• 1 tsp vanilla extract

Frosting Ingredients:

• 1/2 cup unsalted butter
• 3 TBSP cocoa powder
• 6 TBSP Coca-Cola
• 1 pound box (16 oz.) confectioners' sugar
• 1 cup chopped pecans

1. Preheat oven to 350 degrees.
2. In medium bowl, SIFT together sugar and flour; add marshmallows. Set aside.
3. In medium saucepan, over MEDIUM heat, add butter, oil, cocoa, and Coca-Cola. 
4. Bring to a boil.
5. Remove from heat.
6. Pour over dry ingredients and blend well.
7. Add buttermilk, baking soda, eggs, and vanilla. Mix well. 
8. Pour into well-greased 9x13 baking pan.
9. Bake for 45 minutes.
10. Remove from oven and frost immediately.

Frosting:

1. In a medium saucepan, over medium heat, combine butter, cocoa, and Coca-Cola. 
2. Bring to a boil and add sugar.
3. Remove from heat. 
4. Blend well. 
5. Add vanilla and pecans and stir.

Mini M&M Cookies

These cookies are festive for any occasion! Not only are they EASY to make, they're FAST to make if you don't have much time. They're also inexpensive.. you probably have most of the ingredients already!  

Mini M&M Cookies

Ingredients: 

3/4 cup Butter Crisco

1 1/4 cup brown sugar

2 TBSP vanilla (Yes, 2 TBSP!)

1 egg

1 3/4 cup flour

1 tsp salt

3/4 tsp baking soda

3/4 of 10 oz. bag of Mini M&M's

Directions:

Heat oven to 375 degrees.

Combine first 4 ingredients into mixing bowl and beat until creamy.

Beat in egg.

Combine next 3 ingredients and beat.

Stir in M&M's.

Drop rounded TBSP of dough on baking sheet 3 inches apart.

Bake 9-12 minutes. 

Makes 52 2" cookies.

Tip: If you don't have a cookie dough scoop then you need to get one! It takes baking cookies to a whole new level. This gadget TOTALLY cuts the time it takes to bake cookies in half! Here's mine:
http://www.epinions.com/review/Pampered_Chef_Baking_Basics_Small_Scoop_2530/content_477405089412

Snickers Surprise! Cookies

Look at the center of these cookies! Need I say more!???

Ingredients:

1 cup butter, softened (2 sticks)

1 cup creamy peanut butter

1 cup granulated sugar

1 cup brown sugar

1/2 tsp salt

1 TBSP vanilla extract

2 eggs

1 tsp baking soda

3 1/2 cups all-purpose flour

2 (11.5 oz) bags Snickers Miniatures (you need 45-50 pieces)

Instructions:

1. In food processor, process together butter, peanut butter, granulated sugar, brown sugar, salt, and vanilla extract until fluffy.
2. Scrape bowl down as needed. Add the eggs and baking soda & pulse to combine.
3. Transfer to stand mixer, add flour and beat until just incorporated. Do not over mix.
4. Wrap dough in wax (or parchment) paper and store in a covered container. Refrigerate for 2 hours or more before baking. 
5. Preheat oven to 350 degrees. Cover cookie sheets with parchment paper.
6. Unwrap 45-50 Snickers bars.
7. With a standard cookie scoop, scoop the dough into your hand. Place candy in center and mold (roll around in hands) until candy is completely covered and shaped like a ball. ***Dough will be crumbly, so dip your palms/fingers in a bowl of water to moisten the dough as you roll each one. This will make the dough much easier to work with. 
8. Place cookies 2 inches apart on cookie sheet. When all cookies are placed, moisten your palm and go cookie by cookie lightly pressing the cookies to make them a little flatter. Make sure all edges are sealed by fixing any cracks. 
9. Bake 12-14 minutes. 
10. When cookies come out of the oven, IMMEDIATELY press each cookie (very lightly) with the flat bottom of a glass. The cookie will take shape and also crack around the edges and have such a professional look to them!!! These cookies will be soft & chewy. Enjoy : )

Pumpkin Roll

I make this pumpkin roll every November. Over the course of the month, I usually end up making about 4 or 5 for family and friends. For lack of a better description, it's "SUPER DUPER MOIST" and has the perfect measurement of pumpkin... not too little, not too much... and you will LOVE the smooooooth cream cheese frosting inside! 


Prep Time: 20 min.    Cook Time: 15 min.    Chill Time: At least 2 hours   Serves: 12


Ingredients:


3 eggs                                                    1 cup confectioners (powdered) sugar
1 cup white sugar                                 3/4 tsp vanilla extract
2/3 cup canned pumpkin                    2 TBSP butter, softened
3/4 cup all-purpose flour                    8 oz cream cheese, softened
1/2 tsp ground cinnamon
1 tsp baking soda
1/2 cup chopped walnuts (optional)   


Directions:


1. Preheat oven to 375 degrees F (190 degrees C).
2. Grease approx. 15 x 10 x 1 inch baking pan (cookie sheet) and line w parchment paper. Grease and flour paper.
3. In large bowl, beat eggs on high for 5 min. 
4. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda.
5. Spread batter EVENLY in pan. (Any thin spots can cause roll to crack later)
6. Add walnuts evenly on top (Optional)
7. Bake for 14 minutes or until cake springs back when lightly touched. 
8. IMMEDIATELY turn out onto a linen towel dusted with confectioners sugar.
9. Peel off paper and roll cake up in the towel, starting with the short end.


Cool COMPLETELY before unrolling to add filling. (1 hr & 1/2)


To make filling: 
10. Mix confectioners sugar, vanilla, butter, and cream cheese together until smooth.
11. CAREFULLY unroll the cake. Spread filling over cake to within 1/2 inch of edges. Roll up again. Chill until ready to serve. Dust with confectioners sugar upon serving.

Perfect for gift giving! Got these little boxes from the Walmart cake decorating section.

TIPS: 


1. I bought a pillowcase SPECIFICALLY to make pumpkin rolls with.
2. Shake the cookie sheet on counter to even out the batter.
3. For less mess, use a powdered sugar shaker (see pic below).
4. I use a pastry brush to spread the powdered sugar around for less mess. 
5. To avoid cracking, turn pumpkin roll out onto towel (or pillowcase) as close to one side edge as possible. When you start the roll, you want a minimum amount of material to start your roll with.  
6. The pumpkin roll is very moist to touch; cover w parchment paper instead of saran wrap so cover doesn't stick to the roll. 
7. Slice w a sharp serrated knife. (such as a bread knife)
8. Don't slice until chilled... it slices easier.
9. Honestly, this tastes the absolute best if you make it the night before.

My Pampered Chef Powdered Sugar Shaker
http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=36&categoryCode=BK

Caramel Apple Cheesecake

This is a wonderful Fall dessert, combining two favorites... Caramel Apples & Cheesecake. This particular cheesecake is soft and creamy with a little crunch on top. It's sure to make your kitchen smell warm and sweet. Mangia Mangia!  
Prep time: 20 min     Cook time: 35 min     Serves 8


Ingredients:

• 1 (21 oz) can apple pie filling
• 1 (9 inch) graham cracker crust
• 2 (8 oz) packages cream cheese, at room temperature
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 2 eggs
• 1/4 cup caramel topping
• 12 pecan halves, plus 2 TBSP chopped pecans

Directions:

• Preheat the oven to 350 degrees F.
• Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
• Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
• Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle w chopped pecans. Refrigerate the cheesecake until ready to serve. Of course, the longer it sits in the fridge, the better.

Decadent Peanut Butter Pie

This pie is so smooth and creamy!


Ingredients:


1 prepared chocolate cookie pie crust
1 cup peanut butter
1/2 cup sugar
8 oz. cream cheese (room temperature)
4 1/2 cups (12 oz. container) Cool-Whip
3/4 of 11.75-oz jar Smucker's hot fudge
2 Tbs hot fudge for drizzle
2 Tbs peanut butter for drizzle


COMBINE in a medium bowl, the peanut butter, cream cheese and sugar.
Gently fold in 3 cups Cool Whip. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie. Refrigerate (if you have time) for a few min so mixture sets. Microwave jar of hot fudge for 1 min and stir.
SPREAD hot fudge over pie to cover peanut butter mixture (however much you want).. I use 3/4 of the jar. Refrigerate (if you have time) for a few min so mixture sets. I use this time to clean up.
Spread remaining Cool-Whip over the hot fudge, being careful not to mix the two layers. Place the 2 Tbs of hot fudge in the inside corner of a Ziploc bag. Cut a tiny hole in the corner of the bag. On a small plate, microwave the baggie for approx 15 seconds. Drizzle hot fudge over pie. Do the same with 2 Tbs of peanut butter, but microwaving a little longer. Drizzle w the peanut butter going in the opposite direction of the hot fudge. Immediately refrigerate. The longer the pie refrigerates, the better. Mangia Mangia!