dessert-recipes

Sugar Cookie Cheesecake

Ingredients for the crust:

  • Sugar Cookies (Crush up store bought or you can bake your own)
  • 5 tbsp Melted Butter
  • 2 tbsp Sugar

Instructions for the crust:

  • Melt butter and set aside.
  • Crush up cookies into find crumbs for two cups of crumbs.
  • In a bowl - mix together crumbs, butter, and sugar until well blended.
  • Press mixture into the bottom of a 9 inch round pan.
  • Bake for 10-15 minutes until done.
  • Set aside and let cool.

Ingredients for the batter:

  • 2 lbs Cream Cheese
  • 4 eggs
  • 1 tbsp vanilla extract
  • 1 cup sugar
  • ½ cup sprinkles

Instructions for the batter:

  • Place cream cheese in a bowl and beat until creamy.
  • Add eggs, vanilla, and sugar - mix well.
  • Mix in the sprinkles now.
  • Pour the mixture into the prepared crush.
  • Sprinkle some of the sprinkles on top.
  • Place in oven and bake at 350 degrees for one hour until done.
  • The cheesecake with be slightly golden and set, but will jiggle in the middle a bit.
  • Let cool completely and remove from pan or leave in the pan.
  • Enjoy!
4

Espresso Chocolate Chunk Brownies

Full Recipe: thefirstyearblog.com/espresso-chocolate-chunk-brownies

Ingredients:
-1 & ¼ cup all purpose flour
-1 tsp salt
-2 tbsp unsweetened cocoa powder
-¾ cup chopped chocolate chunks or semi-sweet chocolate chips
-10 oz dark chocolate chips (equal to 1 & ¼ cup)
-2 sticks unsalted butter, cut into 1-inch pieces
-3-4 tbsp espresso grounds or espresso powder
-1 cup sugar
-½ cup packed brown sugar
-5 large eggs, at room temperature
-2 tsp vanilla extract

Glaze (optional):
-2 tsp espresso grounds or powder
-1 tbsp water
-½ tsp vanilla
-¾ to 1 cup powdered sugar

10

Bourbon Salted Caramel Peach Tart 

It’s so good, I actually wanted to slap someone’s mother. I also let out a few profanities in approval. 

Ingredients for Fruit Topping

Sliced peaches and blueberries (or other fruit, optional) 

Ingredients for Tart Crust

1 ¼ cup all purpose flour

½ cup + 1 tbsp granulated sugar

1 tsp vanilla extract

1 egg yolk

8 tbsp cold butter chopped into cubes

2-3 tbsp ice cold water

Ingredients for Cream Filling

1 block of cream cheese (8 oz), softened to room temperature

1 tbsp heavy cream

½ cup of granulated sugar

1 tsp vanilla extract

1 tsp cinnamon 

1/8 tsp ground cardamom

Pinch of salt

Ingredients for Bourbon Salted Caramel 

1 cup granulated sugar 

5 ½ tbsp unsalted butter 

½ can coconut cream 

1/8 cup Bourbon

1 tsp vanilla extract 

2 tsp sea salt 

Directions for Fruit Tart

Preheat your oven to 365 degrees Fahrenheit.

In a food processor or large bowl, combine the dry ingredients.

Add in the cubed butter and process until you have small pieces of butter running through. Add in the egg yolk and ice cold water (as needed) until your tart dough comes together. If using your hands, follow the same instructions using two knives or a pastry cutter.

Remove the dough to a well floured surface and form a ball.

Press the dough into your tart pan making sure that everything is even.

Depending on your oven, you will bake the tart crust anywhere from 12-18 minutes – until the edges of the crust are golden.

Remove crust from oven and let cool completely.

Directions for Filling

Combine all ingredients and mix until creamy and completely smooth. This will take roughly 4-5 minutes.

Directions for Caramel 

In a deep sauce pan over medium heat, melt your sugar, stirring with a plastic/silicon spatula or whisk. 

Once your sugar melts/dissolves into a light amber color, slowly add in the butter and stir until melted. 

*The mixture will bubble when the butter is added. 

Once the butter has melted, slowly add in the coconut cream while the sauce pan is over the heat. 

Once incorporated, let the mixture come to a boil for 1 minute. Add in the bourbon during this boil. 

Remove from the heat, add in the vanilla, and stir in the salt.

Let cool and thicken completely. 

Assembly

Once the tart crust has cooled completely, fill it with the cream filling. Mix in a little bit of the caramel and swirl. 

Assemble the fruit in the design of your choice. 

Drizzle with caramel and add a dusting of powdered sugar (optional).

Slice and serve.

Enjoy!

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Black Bottomed Chocolate Vanilla Swirl Cheesecake (dairy free, gluten free, vegan, refined sugar free)

Full Recipe:
thekitchenmccabe.com/2016/01/27/black-bottomed-chocolate-vanilla-swirl-cheesecake-dairy-free-gluten-free-vegan-refined-sugar-free/


INGREDIENTS
Serves one 9" cake

FOR THE CRUST:
* ¾ cup Pecans
* ¾ cup Walnuts
* ¼ cup Unsweetened Shredded Coconut (finely shredded works best)
* pinch of Sea Salt
* 3 Medjool Dates, pits removed
* 2 tablespoons Raw Cacao Powder (sub cocoa powder if you don’t have cacao)
* 1 tablespoon Coconut Oil

FOR THE GANACHE LAYER:
* ¾ cup Dark Chocolate Chips (use a brand that uses natural sweeteners, if you can)
* ¼ cup Coconut Oil
* ¾ cup Coconut Milk (canned)
* 3 tablespoons Raw Cacao Powder
* 1 teaspoon Vanilla

FOR THE CHEESECAKE LAYER:
* 3 cups Cashews, soaked overnight
* 1½ cups Almond Milk (coconut milk works too)
* 2 tablespoons Vanilla (you may only need 1 tablespoon if your vanilla is strong)
* ½ cup + 3 tablespoons Maple Syrup, divided
* ¼ teaspoon Sea Salt
* 2 tablespoons Sunflower Lecithin
* 2 teaspoons Lemon Juice
* ⅓ cup Coconut Butter (softened)
* ¼ cup Coconut Oil, divided
* ⅓ cup Raw Cacao Powder

4
LAVENDER BLUEBERRY GALETTE.

This post was created in partnership with Williams-Sonoma for the KitchenAid® Artisan Mini Stand Mixer. All opinions are my own.

Just over a month ago, I made a blueberry pie for you. A sage blueberry pie, which was also a pie made on request for my downstairs neighbor Alice. Some of you will remember Alice from that post—remember my (selfish) disappointment as I realized she was coming to the end of her (ninety-five years long) life, that hospice was there with her, that, once again, I was living with death. Many of you rejoiced with me at the gift of my time with Alice, too. Because I did, ultimately, just suck it up and sit with her. Talk to the hospice workers. Look death in the face, and not leave. Again.

Of course, the emotional pull wasn’t anything like what I felt being with my mother when she was dying. This time, I could leave at any moment I wanted, and I barely knew Alice. But in the occasional visits we had in the past month, instead of dread, I actually found a lot of joy.

Read more and get the recipe.

4
ASIAN PEAR & APPLE CRISP WITH MAPLE ROSEMARY CRUMBLE

Who are you when you smell rosemary? Do you disappear into a fortress of memory with garlicky roasted potato walls? Do you remember clutching a few hardy strands as you walked down a garden path somewhere in your childhood? Where does the scent take you? What do you feel? How has rosemary been a friend to you? And, more importantly, are you ready to put it in your Asian pear and apple crisp?

Read more and get the recipe here!

4
Peach Galette with Honey Vanilla Pistachio Brittle & Cardamom Rose Whipped Cream.

Last summer, when peaches were at their peak, I decided to dive headfirst into the sweetest flavors I knew: Peach with rose, cardamom, honey, vanilla, and pistachio. I played with texture and scent: The heady aphrodisiac of vanilla bean, spicy cardamom, tender rose, and mellow, grounded pistachio. This galette is my dream playground of flavor and edible perfume.

I couldn’t resist sharing it again this year—the perfect jumping off point for all your stone-fruit galettes, flavored whipped creams, and nutty brittles. Remember, too, that your farmers market is the perfect place to bond with your local fruit farmer. Not only will they help acquaint you with the stunning varietals of stone fruits now in season, they also often sell “pie bags” or fruit that’s slightly bruised and best for baking. To me this is basically mecca. I love loading up on pie bags—either for baking or jamming—throughout the season.

Get the recipe and awaken your inner summer fruit synesthete right here.