by Kathy Douglas | Oct 16, 2024 | Desserts
It’s the ultimate fusion of rich chocolate and autumnal flavors with this Brownie Bottom Pumpkin Cheesecake. A luscious dark chocolate brownie forms the base, providing a decadent contrast to the silky, spiced pumpkin cheesecake layered on top. To elevate this dessert even further, it’s crowned with a delicate Swiss meringue, toasted to golden perfection. Whether for a festive gathering or a cozy night in, this dessert promises to be a show-stopping centerpiece that’s as impressive as it is delicious. Makes 12-16 slices.
INGREDIENTS
Brownie Layer.
6 oz high-quality bittersweet or dark chocolate, chopped
2 oz unsweetened chocolate, chopped
1 ½ sticks unsalted butter
1 ½ cups sugar
2 tsp vanilla
3 large eggs, plus 2 egg yolks, room temperature
1 teaspoon salt
1 cup all-purpose flour
Cheesecake Layer
2 packages 8-ounce cream cheese, room temperature
½ cup sugar
¾ cup canned pumpkin
2 large eggs
½ tsp vanilla
½ tsp of cinnamon
¼ tsp of ginger
2 tbsp flour
Swiss Meringue Topping
4 large egg whites
1 cup superfine* sugar or granulated
Pinch kosher salt
2 tsp vanilla extract
*Superfine sugar dissolves faster than granulated. You can find it at specialty grocery stores or make your own by running white sugar in a food processor until ground very fine, about 2 minutes.
Preheat oven to 350°F. Butter and flour a 9-inch round springform pan.
Prepare the Brownie Layer
In a double boiler or using a metal bowl set over simmering water (the bowl should not touch the water), melt the chocolate and butter over low heat, stirring, until smooth.
Remove the pan from heat and cool the mixture to lukewarm. Whisk in the sugar and vanilla. Add the eggs, one at a time, whisking well until mixture is glossy and smooth. Stir in salt and flour just until combined.
Pour into the springform pan and smooth the top. Bake for 25-30 minutes or until a cake tester comes out with moist crumbs attached. Remove from the oven, leaving the oven on, and cool the brownie layer slightly while you make the cream cheese layer.
Prepare the Pumpkin Cheesecake Layer
In the bowl of an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy, scraping down the sides often. Add the pumpkin and beat on medium until blended. Reduce to low speed and add the eggs, one at a time. When mixed, add in the vanilla, cinnamon, ginger, and flour, mixing on low and scraping down the sides until well combined.
Pour the cheesecake filling over the baked brownie base and smooth the top.
Bake for 40 to 45 minutes until the center is set. Set on a rack and cool for 30 minutes. Run a thin knife around the edge of the pan to loosen the cake and remove the springform. Cool completely, then cover and refrigerate for another hour, preferably overnight. One hour before serving, remove from the refrigerator and set aside to add the Swiss meringue.
Swiss Meringue Topping
(Swiss meringue is best when used immediately and served the same day.)
Right before you serve the cheesecake, combine the egg whites, sugar, and salt in the bowl of a stand mixer.
Bring a saucepan with a few inches of water to a simmer. Set the mixer bowl over the simmering water, ensuring the water does not touch the bottom of the bowl.
Gently stir the mixture until the egg whites are very warm to the touch (175˚F) and the sugar has dissolved about 4 minutes.
Add the bowl to a stand mixer fitted with a whisk attachment. Beat the meringue at medium to low speed until foamy, about 2 minutes.
Gradually increase the speed and beat until you achieve a stiff peak that droops only slightly when you lift the whisk and the bottom and sides of the bowl no longer feel warm to the touch, about 4 minutes. Add the vanilla extract and beat for a few seconds to mix it in.
Pipe with a piping bag or spread on the top of the cheesecake, making decorative swirls. If desired, use a kitchen torch to brown the edges of the topping or place under the oven broiler to brown (be careful not to over-brown in an oven).
For best results, enjoy your cheesecake immediately after adding the topping.
by Kathy Douglas | Oct 8, 2024 | Entrees
Elevate your weeknight dinners with this irresistible fusion of flavors. Our Peanut Sauce Chicken with Spicy Cilantro Rice combines tender, juicy chicken thighs coated in a creamy, nutty peanut sauce with a zesty kick from a bed of fragrant cilantro rice. The spice in the sauce and rice creates a perfect balance that will tantalize your taste buds and leave you craving more. Makes 4 servings.
Peanut Sauce
1 small jalapeno chile, chopped
1 garlic clove
1 cup creamy peanut butter
¾ cup unsweetened coconut milk
2 tbsp dark brown sugar
2 tbsp fresh lime juice
2 tbsp soy sauce
2 tsp fish sauce
Kosher salt
Chicken Thighs
1 lb bone-in chicken thighs
1 ½ tsp salt, or more to taste
1 tsp ground black pepper
2 tbsp vegetable oil
¼ cup Roasted and Salted Peanuts, Chopped
Cilantro Rice
1 tbsp unsalted butter
1 tbsp vegetable oil
1 cup long-grain white rice, such as jasmine or basmati
1 ½ cups water
½ tsp salt, plus more to taste
1 tsp Aleppo Pepper or ½ tsp Crushed Red Pepper
Juice of ½ lime, plus more to taste
¼ cup cilantro leaves, separated from stems and chopped
Make the Peanut Sauce
In a high-speed blender, pulse chile, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce until smooth.
Transfer peanut sauce to a small saucepan and add ¼ cup water (if too thick, add a splash or so of water as needed). Heat over medium-low, whisking often, until smooth and hot, about 5 minutes; season with salt.
Keep warm over low heat, whisking occasionally.
Make the Chicken
Season chicken thighs with salt and pepper.
Heat a skillet over medium-high heat. Add the oil and place chicken thighs skin-side down in the skillet and cook, without moving, until golden brown, a out 7 to 9 minutes. Flip the thighs over and brush with some of the peanut sauce. Cook for an additional 3 to 5 minutes or until the internal temperature is 165˚F. Remove from the heat and brush with more peanut sauce, cover, and set aside to keep warm. Brush with remaining sauce before serving and top with chopped peanuts,
Make the Cilantro Rice
Melt the butter in a medium saucepan over medium heat. Add the oil, then the rice and stir until coated with the butter and oil, just a few seconds.
Add 1½ cups water, raise the heat to high, and bring to a simmer. Reduce the heat to low, cover the saucepan, and cook until all the water is absorbed, for 17 to 20 minutes. Remove from the heat and let the rice sit, still covered, to steam for 10 more minutes.
Stir in the salt, cilantro leaves, Aleppo or Crushed Red Pepper, and lime juice. Taste and add more salt and lime juice as desired.
by Kathy Douglas | Oct 2, 2024 | Appetizers
Elevate your entertaining with one of our fall classics, an irresistibly easy, cheesy stuffed pumpkin appetizer. A whole pumpkin is transformed into an edible serving dish, filled to the brim with a savory blend of Gruyere, Parmesan, toasted bread, and a luscious creamy mixture infused with garlic, fresh sage, and a splash of cognac. After baking, the tender pumpkin walls mix into the gooey filling, creating a rich, flavorful dip perfect for spreading on toasted baguette slices. This showstopper is sure to be the highlight of your autumn table. Makes 8-14 servings.
1 baguette, cut into ⅜“ slices
2 tbsp melted butter
Kosher salt
3-lb. whole Pie Pumpkin
Olive oil
1 ¼ cups heavy cream
2 tbsp cognac
¾ cup unsalted chicken stock
¼ tsp freshly ground black pepper
1 tsp finely chopped fresh sage
2 garlic cloves, minced
1 cup grated Parmesan
1 cup grated Gruyere
Preheat the oven to 350˚F.
Brush one side of the baguette slices with melted butter and top with a pinch of salt. Toast baguette slices in one layer on a baking sheet in the oven until lightly browned, about 15 minutes. Remove and set aside. When cooled, cut 6-7 slices into cubes. Set aside and save the remaining slices to serve with the pumpkin.
Cut around the pumpkin stem using a knife to make a lid and remove the top. Scrape out seeds and any loose fibers from inside the pumpkin. Lightly salt the inside of the pumpkin. Place the pumpkin on a foil-lined sheet pan. Brush the outside of the pumpkin and lid all over with olive oil.
Whisk the cream, cognac, stock, pepper, sage, garlic cloves, and ½ teaspoon of salt in a small bowl. Combine the cheeses in another medium bowl.
Start with a layer of the toasted and cubed baguette, adding ⅓ to the bottom of the pumpkin. Cover with ⅓ of the cheese. Continue layering the bread and cheese two more times. Whisk the cream mixture again, then pour it into the pumpkin, frequently stopping to allow it to soak in until the pumpkin is filled to about ½” to the top. You may not use all the cream mixture; discard any remaining cream mixture.
Cover the pumpkin with its top. Place in the oven and bake until the pumpkin is tender and the filling is puffy, 55-60 minutes.
To serve, scoop out some of the flesh with the cheesy filling and spread on the remaining baguette slices.
by Kathy Douglas | Sep 24, 2024 | Desserts
Indulge in the ultimate autumn dessert with our Pumpkin Spice Cake, featuring the warm and cozy flavors of the season. This delectable cake is elevated with bits of candied ginger and toasted nuts, adding a delightful crunch and a hint of spice. But the real showstopper is the luxurious brown-butter caramel cream cheese frosting, perfectly balancing the cake’s sweetness and rich, creamy texture. Whether you’re hosting a festive gathering or simply craving a comforting treat, this cake is sure to impress and satisfy. Makes 12 to 16 servings
For the cake
¾ cup unsalted butter, plus more for the pans
2 cups unbleached all-purpose flour; more for the pans
1 ½ tsp baking soda
3/4 tsp table salt
2 tsp ground cinnamon
1 tsp ground ginger
¼ tsp allspice
¼ tsp ground cloves
1 ½ cups canned pumpkin purée
1 ½ cups granulated sugar
2/3 cup firmly packed light brown sugar
2 large eggs
1/3 cup buttermilk
For the frosting
8 oz pkg cream cheese at room temperature
¼ cup firmly packed light brown sugar
1 ¼ cups confectioners’ sugar
3 tbsp chopped crystallized ginger
½ cup nuts, walnuts, pecans or almonds, toasted
Make the cake
Preheat the oven to 350°F. Butter and flour two 9-inch round cake pans, line the bottoms with parchment, butter and flour the parchment.
Melt the butter in a 1-quart saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns a nutty golden-brown color, about 4 minutes. Pour into a small bowl and let stand until cool, about 15 minutes.
In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves until well combined.
In a large bowl, whisk the pumpkin purée with the granulated sugar, brown sugar, eggs, and buttermilk until well blended. With a rubber spatula, stir in the flour mixture until just combined and no large flour streaks remain.
Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.
Bake the cakes until a tester inserted in the center comes out clean, about 28 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes onto racks, remove the parchment, and cool completely—when the cakes are cooled, slice in half.
Make the frosting
Melt the butter in a 1-quart saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns a nutty golden-brown color, about 4 minutes. Pour into a small bowl and let stand until the solids settle at the bottom of the bowl, about 5 minutes.
Carefully transfer the bowl to the freezer and chill until just firm, about 18 minutes.
Using a spoon, carefully scrape the butter from the bowl, leaving the browned solids at the bottom; discard the solids.
Using a mixer, beat the butter, cream cheese, and brown sugar at medium-high speed until it is light in color and the brown sugar has dissolved for about 2 minutes. Gradually beat in the confectioners’ sugar and continue beating until fluffy, 1 to 2 minutes.
Assemble the cake
Put one cake layer on a cake plate. Spread 1/3 cup of the frosting on the layer. Continue with the remaining layers and the top of the cake. Sprinkle with the toasted nuts and candied ginger.
by Kathy Douglas | Sep 17, 2024 | Desserts
Embrace the flavors of fall with these irresistible Apple Spice Cookies. Each bite bursts with juicy bits of fresh apple and plump raisins, perfectly complemented by a medley of warm spices. To make these cookies even more delectable, we’ve added a luscious caramel frosting to spread over them, creating a sweet finish. These cookies are perfect for cozy afternoons, holiday gatherings, or simply as a treat to celebrate fall. Makes 20 cookies.
1 stick unsalted butter, room temperature
¾ cup sugar
½ cup grams dark brown sugar
2 eggs
1 tsp vanilla extract
3 ¼ cups all-purpose flour
1 tsp cinnamon
1 tsp ginger
1/4 teaspoon clove
1/4 teaspoon nutmeg
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
2 cups apple, peeled, and diced into small cubes, ¼ inch
½ cup raisins
For the Frosting
6 tbsp butter
3 cups powdered sugar
Pinch of salt
2 tbsp caramel sauce
2 to 3 tablespoons water
Preheat the oven to 350°F . Line two sheet trays with parchment paper.
Using a mixer fitted with a paddle attachment, cream butter and sugars until smooth and fluffy. Add the eggs, one at a time mixing completely between each one. Add the vanilla and mix until all are incorporated.
Whisk together flour, spices, baking soda, baking powder, and salt together in a large bowl. Add the flour mixture and stir in the apples and raisins, mixing well until incorporated.
Scoop 3 tablespoon-sized balls onto parchment-lined sheet pans. Bake for 12 minutes until barely golden around the edges. Place on a rack and cool completely before adding the frosting.
Make the Frosting
Melt butter in a 1-quart saucepan over medium heat. Continue cooking, stirring constantly and watching closely, for 5-6 minutes or until butter turns a golden brown color. Remove from heat, cool completely, then strain to remove brown bits.
Combine the browned butter, powdered sugar, salt, and caramel in a bowl. Using a mixer, beat at medium speed, gradually adding enough water to achieve the desired spreading consistency. Spread the frosting over the cooled cookies and let set for about 30 minutes.
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