November 23, 2009
By far, the most popular recipe on this site is my Black and White Chocolate Cheesecake Supreme. I actually made it for the first time for Thanksgiving last year and I decided it would be our new Thanksgiving tradition to have cheesecake instead of pie. I’ll take cheesecake over pie any day!
But this year, after discovering my love for all things pumpkin flavored, I decided I wanted to attempt a pumpkin cheesecake. But of course, I didn’t want to use any other recipes because Brandon and I both think that my Cheesecake Supreme recipe is the best cheesecake we’ve ever had (other commenters agree, I’ve had a bunch of people come back after they made it and tell me how much they loved it). I also really like the concept of the black and white chocolate version and wanted to do something like that instead of having just a plain pumpkin cheesecake. In the end, I took my black and white chocolate cheesecake recipe and substituted pumpkin and caramel for the white and dark chocolates, then I topped the whole …
December 4, 2008
I decided to buck tradition this year and I made a cheesecake for Thanksgiving instead of apple or pumpkin pie. Brandon and I both LOVE cheesecake and he insists that it’s more pie than cake, so in his mind I still made the traditional pie. I used my previous cheesecake recipe, (which IMHO is the best) but modified it by adding melted white and dark chocolate, a method I’ve seen in a bunch of other recipes. If you remember from my previous sojourn into cheesecake baking I had some issues getting it right (it looked undercooked, though it really wasn’t). I baked it a bit differently this time and found this is definitely the right way to do it. Plus I think this new method makes it much more like a real New York cheesecake (or so I’ve heard) because it browns the top and sides slightly. While this method made the top kind of flaky looking (nothing you notice when you are eating it), the cake itself didn’t crack.
December 6, 2011
It’s finally December! Not only is it my favorite month with my favorite holiday, but it’s my favorite time of the year to bake since there are always so many fun recipes to try. I love gingerbread so this recipe has been on my “To Make” list for while and it finally seemed like the perfect time for it. I already have a gingerbread muffin recipe that I love, but this gingerbread cake turned out to be quite different and I love the twist of making it an upside-down cake, too.
The big difference from most gingerbread recipes I’ve made is that this recipe uses fresh ginger instead of ground. I was a little weary about this because I haven’t always been a huge fan of fresh ginger. It’s ok in small doses, but in a lot of recipes I find it really overpowering. Luckily, it turned out to be pretty great in this cake. My guess is that the molasses and all the other spices help to tone down the ginger just enough so it’s not overpowering. Despite that, you can clearly taste a difference between gingerbread …
February 23, 2012
I mentioned last week that I had a lot of egg whites left over after making my king cakes. I wanted to make a cake since I was still in birthday mode, but after a fairly indulgent month eating chocolate cookies and cream cheese filled cakes, an angel food cake seemed like a nice alternative. A sweet treat without any of the guilt!
But I didn’t want a plain angel food cake and I already made a chocolate one a few years ago so I decided to incorporate my current obsession: citrus! I just can’t get enough of oranges and lemons and grapefruits lately and a citrus cake sounded really refreshing. I always feel like grapefruit is kind of underrated compared to other citrus fruits, so I decided to make the grapefruity-est dessert I could come up with. This grapefruit angel food cake is flavored with grapefruit juice and zest and then drizzled with a grapefruit syrup. I also mixed a little grapefruit juice and zest with strawberries to use as a garnish. Obviously, if grapefruit isn’t your thing you can substitute your favorite citrus but despite how much …