Tag Archives: brown sugar

Pumpkin Cheesecake with Gingersnap Crust

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It’s November, and you know what that means… Thanksgiving! It is the holy month for foodies like us, and often my mom goes all out with a traditional turkey dinner, complete with cranberry sauce and green bean casserole. Never on actual Thanksgiving though… weird. Anyways, this recipe comes from the More from Magnolia Cookbook. It is one of their bestselling products at the bakery, and when you make it you will know why. This creamy cheesecake is rich with comforting pumpkin flavor. Initially I was concerned about the lack of spices but the punch of the gingersnap crust against the creamy coolness of the cheese filling gives it enough flavor without being overwhelming. This is a must have addition to any holiday table!

Slightly adapted from the More from Magnolia Cookbook.

Ingredients:

Crust:

  • 1/2 stick unsalted butter, melted
  • 1 1/2 cup gingersnap cookie crumbs
  • 1/2 cup chopped toasted pecans

Filling:

  • 400 grams cream cheese softened
  • 3/4 cup sugar
  • 3/4 cup firmly packed brown sugar
  • 5 large eggs, room temperature
  • 1 1/2 cups canned pumpkin puree
  • 3/4 cup heavy cream
  • 1 1/2 teaspoons cinnamon

whipped cream and pecan halves to garnish

Directions:

Preheat oven to 180C

To make the crust: In a small bowl combine the butter and the gingersnap cookie crumbs with pecans. Press on the bottom of a buttered 10-inch cheesecake pan. Bake for 10 mins. Remove from oven and cool.

To make the filling: In a large bowl, on the low speed of an electric mixer, beat cream cheese until very smooth. Gradually add the sugar, then the eggs one by one. Add the pumpkin puree and mix until just blended. Make sure to stop often and scape the sides and bottom of the bowl to make sure the mix is well incorporated. Stir in heavy cream and cinnamon.

Pour the batter into the pan over the crust, and place the pan on a baking sheet. Bake until edges are set and center is slightly jiggly, about 1 hour. At the end of baking time, turn off the oven and using a wooden spoon to prop the oven door slightly ajar cool the cake in the oven for 1 hour before removing. Cover and refrigerate for 12 hours or overnight.

Remove the cake from fridge 15-30 mins before cutting and serving. Garnish with whipped cream and pecan halves.

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Enjoy!

-M

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Filed under Celebration Cakes, Cheesecake, Desserts

Brown Butter Chocolate Chip Cookie Bars

Quite a mouthful.  Both the title and these yummy little squares themselves.  I wanted to make a dessert for a game night and I needed something quick and with ingredients available at home. My thoughts immediately gravitated towards chocolate chip cookies, because there is no limit to which my love for chocolate chip cookies can reach.  However, I didn’t want to take all the time scooping out dough for individual cookies and alternating batches, so I decided to make a bar form.  This is an everylittlecrumb original, and browning the butter in the dough was something I was really glad I did.  The browned butter, if you’ve never done this before, gives a toffee like taste to the batter which just enhances the brown sugar that is already there.  Browned butter is a little gourmet touch that a lot of desserts and some mains benefit from, and once you learn how to do it it’s easy!  First timers, follow the instructions in this link.  In a nutshell, you’re going to want to keep melting the butter until it starts to bubble and change color, while either whisking or shaking the pan constantly until it starts to reach a nut brown color.  Make these and hide them until you need them because they will finish fast!

Chocolate Chip Cookie Bars:

1 cup dark brown sugar
3/4 cup light brown sugar (Can use dark or light only if that’s what you have available)
1/2 cup butter (113g) melted and browned
2 eggs
1 teaspoon vanilla
2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 to 1 1/2 cup semisweet chocolate chips (Depending on how chocolatey you want these)

Heat oven to 350 degrees (175 C). Grease a 9 by 13 inch pan and set aside. Melt the butter over medium heat and continue whisking as the butter starts to change color. You’ll start to see little brown flecks in the pan. Keep whisking until it reaches a nut brown color and immediately remove from the stove, still whisking until it reaches desired color (It will still darken off the stove since the pan is hot.

I take it off the stove when it’s this color.

Pour butter into bowl, add all the sugar, and blend well. Add eggs one at a time beating well after each addition. Stir in vanilla. Add flour gradually a little at a time while still beating on low speed, add baking powder and salt. Mix well, and stir in chocolate chips. Spread the mixture into the prepared pan and bake for 25-35 minutes until set and light golden brown on top. Don’t overbake! You want these super chewy in the middle. Cool and cut into squares.

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Filed under Bars, Cookies, Desserts, everylittlecrumb original

Pecan Pie

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My sister’s pie mood was infectious apparently. Ever since she posted the all-butter crust, I had been craving a good old fashioned slice of pie. With all the pumpkin recipes floating around, I decided on a rich, satisfying.. pecan pie. Ha! Why not? It’s just as seasonal, and probably even more delicious. Now pecans are a little hard to find in Jordan, you will need to go to one of those places that sells nuts and spices and ask for raw pecans, although sometimes the larger supermarkets will have them. This pie is fantastic, with crunchy nuts overlying a sweet candy-like filling. Start with a small slice as it can be super rich. I went with a very classic recipe as that is what pecan pie to me should be like, sweet and simple.

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Pecan Pie (adapted from Food Network Kitchens)

Ingredients:

For the crust: use Farah’s all butter crust recipe, it will give you the most amazing flaky crust.

*tip: I didn’t roll out the crust, I just put big chunks of it in the tart pan I was using, and patted it down with my hands, it worked out perfectly

For the filling:

  • 5 tablespoons unsalted butter
  • 1 cup packed light brown sugar
  • 3/4 cup light corn syrup
  • 1/2 teaspoon fine salt
  • 2 cups chopped toasted pecans
  • 2 teaspoons pure vanilla extract
  • 3 eggs, lightly beaten

Prepared the crust as instructed, and press into the tart pan (I used a 9 inch)

In medium saucepan combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the pecans and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust.

Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.

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by | October 21, 2012 · 1:11 pm

Chocolate Chip Cookies for two (or one!)

I am a self confessed cookie monster.  The dessert I’d most consistently choose over other desserts is a warm chocolate chip cookie with a chewy gooey center and crispy toffee edges.  In fact, whenever I make cookie dough, I always form the dough and bake only what I’m going to eat at that specific time, so that I always have my cookies warm.  I’ll put the extra dough in the fridge, then bake some more cookies whenever the urge strikes me.  Once a day, twice a day…the worst test of willpower you could ever give me.  Which is why the concept of this recipe is genius to me- the best way to portion control?  Only make a tiny amount of dessert.  This is usually hard to do, and even those who are baking for only one or two need to make an entire batch of cookie dough, a dozen cupcakes, etc.  This recipe combines just enough ingredients to make exactly four cookies.  Genius!  All in one bowl, greatly saving on messy items and time.  It seriously took two minutes for the dough to come together.  My next post will be on cupcakes for two, another life changing.  Enjoy these cookies knowing that you don’t really have the option to binge, and customize them however you want (with m&ms, white chocolate chips,butterscotch chips, nuts, etc.)

Chocolate Chip Cookies for Two (or One) adapted from Bakergirl

1/4 cup + 1 tablespoon flour

1/8 teaspoon baking soda (just eyeball half of a 1/4 teaspoon measure)

A pinch of salt

A pinch of cinnamon

2 tablespoons shortening (feel free to substitute butter)

2 tablespoons brown sugar (I used light brown, but will use dark brown next time for a more pronounced flavor)

1 tablespoon granulated sugar (1/2-3/4 tablespoon would have been sufficient)

1 tablespoon beaten egg

1/4 teaspoon vanilla extract

1/4 cup chocolate chips

Preheat oven to 350°F. (170 C)
Mix together the shortening, brown sugar, and granulated sugar. Add the tablespoon of beaten egg and vanilla and mix until combined. Add the flour, baking soda, salt, and cinnamon and mix until just combined. Stir in the chocolate chips.
Roll dough into four cookie balls and place them on a lightly greased cookie sheet. Flatten them slightly with your hand.  Bake for 12-15 minutes until golden brown.

How cute is this tiny ball of cookie dough?

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Filed under Cookies, Cooking for Two

Peanut Butter Cup Cookies

I needed to make something for a friends house, it needed to be awesome, and I needed to have the ingredients beause I was too lazy to go to the supermarket.  Voila! I was led to this recipe which is definitely going to be repeated many times.  What’s great about them is that they are really easy, don’t take much time at all, but look like they are hard to make and take forever! Now, you need to make these because:

1. They are chocolate cookies stuffed with a creamy peanut butter mixture.

2. You probably already have the ingredients, and they are super easy.

3. THEY ARE CHOCOLATE COOKIES STUFFED WITH PEANUT BUTTER!

Now, let’s get started!

Recipe adapted from Brown Eyed Baker

For the Cookies:

1½ cups all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, at room temperature

½ cup granulated sugar (plus more for rolling)

½ cup light brown sugar (I didn’t have so I used dark brown)

¼ cup creamy peanut butter

1 egg

1 teaspoon vanilla extract

For the Filling:

¾ cup creamy peanut butter

1/2 cup powdered sugar (Recipe called for 3/4 cup, but I didn’t want it to be too sweet)

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt; set aside.

3. With an electric mixer on medium speed, cream together the butter, sugars and peanut butter until light and fluffy, about 3 minutes. Add the egg and vanilla extract and beat to combine. Reduce the speed to low, add the flour mixture and mix until combined.

4. In a separate medium bowl, mix together the peanut butter and powdered sugar for the filling until smooth.  Taste sweetness, and add more if you want.  I like adding less because then the peanut butter flavor really shines through, with a touch of saltiness that adds a lot to the cookie.

5. In a small bowl, put some extra granulated sugar for rolling the cookies.

6. Use a medium cookie scoop (or heaping tablespoon) of cookie dough and flatten it with your hands. Take about 1 teaspoon of the peanut butter filling (or a small cookie scoop) and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal.  I don’t have cookie scoops so used a tablespoon and a teaspoon.  Add a heaping teaspoon of peanut butter, I didn’t add enough and had a little filling left over. Roll the cookie into a ball and roll in the sugar. Place the cookies on the prepared baking sheet about 2 inches apart. Flatten each cookie slightly with the palm of your hand.

7. Bake for 7 to 9 minutes. Let cool on the baking sheet for 2 minutes, then remove to a wire rack to cool completely. Store cookies in an airtight container at room temperature.

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Filed under Cookies, Desserts

Butterscotch Chocolate Chip Cookies

Having a baby makes you re-think the way you approach your every day tasks. You master the art of taking 5-minute showers, you get more accomplished during a 2 hour nap than you did during 4 day weekends, and you become skilled at typing with one  hand while juggling a crying baby in the other. So when I wanted dessert I had to think of something that I could make with the ingredients I already had. These cookies are quick, easy, and delicious! Here is what you need:

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Now butterscotch chips are not always available in Jordan, so you have to look in the major supermarkets. When I found these I grabbed 3 bags to stock up because I knew they would be disappearing soon. Don’t worry if you can’t find them, this recipe still makes a great chocolate chip cookie, just omit the butterscotch chips and double the semi-sweet.

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The cookies are best enjoyed fresh out of the oven, they have crispy edges and chewy centers. If you have any left the next day, you can blast them in the microwave for 15 seconds to get a warm gooey cookie. Image

Ingredients

1 stick unsalted softened butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup plus 2 tablespoons all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon  salt

1 cup butterscotch chips

1 cup chocolate chips

Directions

  1. Preheat oven to 180 degrees C. and line a large baking sheet with nonstick paper.
  2. Place butter and sugars into a large bowl, mix until well combined, about 2 minutes. Add egg and vanilla, mixing until well combined.
  3. Add flour, baking soda and salt to bowl, mix just until incorporated then add butterscotch and chocolate chips mixing until just combined. Scoop heaped tablespoons of dough onto prepared cookie sheet, leaving space between then. Bake for 13-15 minutes or until nice and golden brown but still semi-soft in center. Remove and let cool on baking sheet for 5 minutes before transferring to cooling rack.

Happy Baking!

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Filed under Cookies, Desserts

Apple Tart with Hazelnut Brown Sugar Topping

Hello readers! It’s Mira writing from Amman, Jordan where I live. I am a dentist, and I spend my days fixing teeth, but my passion is making delicious desserts that decay them. Very business savvy wouldn’t you say?

I recently gave birth to my first child, a beautiful baby girl, and so even though I don’t have enough time to be baking just yet, I’m going to share a dessert I made a while ago when I was still pregnant.

Photobucket Pictures, Images and Photos

As any pregnant woman knows, the last few weeks of pregnancy drag on forever! People around you begin to take personal offense every time they see you and your still sporting the baby bump. Around 20 times a day you hear, “wow! Your still hanging in there?!”, or ” can’t believe you haven’t given birth yet!”. No really, I already had the baby and decided not to tell you, and this bump? That’s just water weight.

After a few days of this constant nagging, I decided to start thinking of ways to get the birth ball rolling. Someone had told me that cinnamon could induce labour, so I decided to get my dose of cinnamon in the form of apple pie. After I saw this recipe for an Apple Tart with Hazelnut Brown Sugar Topping in my More from Magnolia cookbook I thought, even better! This tart comes together in a snap and tastes fantastic. The chopped hazelnuts on top gave the perfect nutty crunch contrast to the sweet softened apple filling. The filling was a little too simple for me so I added cinnamon and nutmeg to make it more apple pie like. Although the cinnamon tip didn’t work (I hung on past my due date) I still enjoyed every bite.

Recipe (Adapted From More from Magnolia)

Brown Sugar Topping

3/4 cup all purpose flour
1/2 cup firmly packed light brown sugar
6 tablespoons unsalted butter, softened and cut into small pieces
1/2 cup coarsely chopped hazelnuts

Filling

3 cup thinly sliced tart apples
1/3 cup sugar
1 tablespoon flour
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 1/2 teaspoon cinnamon

Crust

6 tablespoons unsalted butter, softened
2 tablespoons sugar
1 large egg at room temperature
1 large egg yolk, at room temperature
1 1/2 cup all purpose flour
1 tablespoon baking powder

Preheat oven to 160C

To make the topping:
In a medium sized bowl, mix together the flour and sugar. Using a pasty blender cut in the butter until the mixture resembles course crumbs. Add the hazelnuts and using your hands toss until all the ingredients are well combined. Set aside.

To make the filling:
Place all the ingredients in a large bowl and toss gently until fruit is evenly coated. Set aside.

To make the crust:
In a large bowl, on the low speed of an electric mixer cream together the butter and sugar until smooth. Add the egg and the egg yolk and mix well. Add the flour and baking powder and beat until
just combined. Gather the dough into a ball and on a lightly floured surface roll the dough out to fit a 10 inch tart pan. Fit the dough into the pan and trim the edge flush with the rim of the pan.

Transfer the fruit filling into the crust and sprinkle evenly with the brown sugar topping. Place tart on baking sheet and bake for 50 minutes. Cool on a wire rack for 1-2 hours. Serve at room temperature or warm.

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Filed under Apple, Desserts, Tarts