Grandma's Cherry Cheesecake

My closest friends gave me there late Grandmothers Cherry Cheesecake Recipe. They knew how much I love to bake and how close we are that they trusted me to keep this recipe sacred. I'm very proud to have this recipe passed down to me. So happy to finally have a cheesecake recipe I can make for my family and friends. This is such a creamy cake and I just love the added cherries on the top.

This is just one recipe I will not be able to share, but there's lots of other great Cheesecake Recipes out there!

New York-Style Crumb Cake

It's been a long time since I had crumb cake. I can't think of a time if I ever baked one. I usually get the one from Entemann's and there cakes are pretty good. But since I love baking and always love trying out new recipes I decided to give this New York-Style Crumb Cake a try. It's definitely a plus that I'm a true New Yorker and I know how we love our crumb cakes! Extra crumby! lol Okay that was corny anyways...

This recipe calls for cake flour. I didn't have any on hand and I didn't want to go out in this freezing cold 26 degree weather in Elmira N.Y. So I used all-purpose flour. I know I wasn't suppose too but I just really wanted crumb cake with my coffee. So I made it with the flour and yes it did come out dry but besides that it was very delicious. I definitely will be giving this recipe another try with the cake flour. I had a piece with hot cocoa last night and a piece for breakfast!

Enjoy!

**Update**

I gave this recipe another try but this time with cake flour, and omg it taste so much better. It came out so moist not dry. So if you decide to give this recipe a go please us the cake flour, it makes a big differences!

New York-Style Crumb Cake

Source: Cooks’ Illustrated free iPhone app and Cooks’ Illustrated May 2007
Don’t be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. If you can’t find buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

For the Crumb Topping:
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)

For the Cake:
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting

To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

To make the cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

Transfer batter to baking pan; using rubber spatula, spread batter into even layer.  Break apart crumb topping into large pea-sized pieces between your thumb, pointer, and middle fingers and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.

Source:Smells Like Home blog

Cinnamon Buns

It has been a long time since I last tasted these. Boy I'm glad I made these again!

These cinnamon buns were so yummy and the glaze was the best bun glaze I've made by far. The cream cheese adds a richness to the whole bun. Since I  made these for my very close friends I didn't add the raisins, since they don't like them very much. But I love raisins so next time I'm adding raisins to half of the cinnamon buns. I just love plump raisins. ^_^ You can plump your raisins in boiling hot water for 10 minutes.

This is what they look like out the oven without the glaze. I like them warm out the oven so I couldn't wait 10 minutes to bite into one so I just had one right away.

Great treat to make for breakfast. The smell of these babies will wake your whole family up and maybe your neighbors too!

Recipe Below!

Enjoy!

Cinnamon Buns

Source: adapted from Peter Reinhart, The Bread Baker’s Apprentice & Smells Like Home

Makes 8-12 large or 12-16 smaller buns

6 1/2 tablespoons (3.25 ounces) granulated sugar

1 teaspoon salt

5 1/2 tablespoons (2.75 ounces) shortening or unsalted butter, room temperature

1 large egg, slightly beaten

1 teaspoon lemon extract or zest

3 1/2 cups (16 ounces) unbleached bread or all-purpose flour

2 teaspoons (.22 ounce) instant yeast

1 1/8 to 1 1/4 cups (9 to 10 ounces) whole milk or buttermilk, room temperature

2 tablespoons unsalted butter, melted and cooled slightly

1/2 cup (4 ounces) cinnamon sugar (6 1/2 tablespoon granulated sugar plus 1 1/2 tablespoons cinnamon)

1 cup raisins

Directions:

In a standing mixer fitted with the paddle attachment, cream the sugar, salt and shortening on medium-high speed. Whip in the egg and lemon extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook, and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to cover it with oil. Cover bowl with plastic wrap.

Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

Mist the counter with spray oil, and transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Brush melted butter over the dough then sprinkle the cinnamon sugar over the surface of the dough.  Sprinkle on the raisins and gently press them into the cinnamon-sugar. Roll the dough up into a log, creating a spiral as you roll. With the seam side down, cut the dough into 8 to 12 even pieces, each about 1 3/4 inches thick for larger buns; or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.

Line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apart.

Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.

Preheat the oven to 350 degrees F with the oven rack on the middle shelf.

Bake the buns for 20 to 30 minutes, or until golden brown.

Cool the buns in the pan for about 10 minutes, and then glaze the tops. Remove the buns from the pans, and place them on a cooling rack. Wait at least 20 minutes before serving.

Cinnamon Bun Glaze
source: adapted from Molly Wizenberg, “Bon Appetit”(March 2008) 

4 ounces cream cheese, room temperature

1 cup powdered sugar

1/4 cup (1/2 stick) unsalted butter, room temperature

1/2 teaspoon vanilla extract

In a standing mixer fitted with a paddle attachment, combine cream cheese, powdered sugar, butter and vanilla. Spread glaze on rolls.

Chocolate Crackles

One of many favorite!

This chocolate cookie recipe is one of my faves and many others have said it was there's. Chocolate Crackles are really festive for the holiday season. You can even gift wrap them and give them out as Christmas treats.

My friends & family comment saying they taste like mini brownies, and they do. Great with a tall glass of milk.

Recipe Below!

Enjoy!

Chocolate Crackles

Ingredients:

8 oz bittersweet chocolate, finely chopped
1 1/4 cups all-purpose flour (2 1/2 cups @8500 ft.)
1/2 cup unsweetened Dutch-process cocoa powder
2 tsps baking powder (1 1/2 tsps @8500 ft.)
1/4 tsp coarse salt (1/2 tsp @8500 ft.)
1/2 cup (4 oz.) unsalted butter, room temperature
1 1/2 cups light brown sugar, packed (1 1/4 cups @8500 ft.)
2 large eggs
1 tsp vanilla extract (2 tsps @8500 ft.)
1/3 cup whole milk
1 cup granulated sugar
1 cup powdered sugar

Directions:  

Melt the chocolate in a heatproof bowl over a hot water bath or on medium-low power in a microwave, stirring occasionally. Set aside to let cool. 

Sift (or whisk) the flour, cocoa, baking powder, and salt together in a bowl. 

Beat the butter and light brown sugar together for a couple of minutes until fluffy. Beat in the eggs and vanilla, then beat in the melted chocolate. Slowly mix half of the flour into the butter mixture. Mix in half of the milk until incorporated. Mix the remaining flour and then the milk until combined. 

Place the dough in the refrigerator for a minimum of 2 hours or until the dough is firm. 

Preheat the oven to 350°F. 

Pinch off pieces from the dough and roll into 1-inch balls. Coat each dough ball in granulated sugar then in powdered sugar and place 2 inches apart on a parchment-lined baking sheet. Bake until the surfaces crack – about 14 minutes (10 minutes @8500 ft.). You can rotate the baking sheets halfway through the baking time, but I didn’t need to.

Remove from baking sheets to cooling racks until completely cooled. Store cookies between layers of parchment or wax paper in airtight containers at room temperature. Good for up to 3 days. Makes 60 cookies.

Source: from Martha Stewart’s Cookies & Use Real Butter

Coconut Custard Pie

I think two days of baking is catching up to me! My body was killing me last night, so I slept like a baby and didn't get up till 9:30am. Well good thing is I feel well rested today! ^_^

Every Thanksgiving I bake for my family and my boyfriends family, so that's a lot of baking...lol My mom wanted me to bake her pumpkin pie and coconut custard so I did. I got this recipe from Allrecipes.com.

This pie was super yummy and creamy, everyone loved this pie better than the pumpkin pie. I didn't make the crust, it was a frozen one. I didn't like the crust so much, so I think next time I will make this I will make my own pie crust.

Enjoy!

Coconut Custard Pie IV

Ingredients: 

1 (9 inch) pie crust, baked

4 eggs

1/2 cup white sugar

1/8 teaspoon salt

1 pinch ground nutmeg

1 1/2 teaspoons vanilla extract

1 cup whole milk

1 cup evaporated milk

1/2 cup whipping cream

1 cup shredded coconut

Directions:  

Preheat oven to 350 degrees F (175 degrees C). 

In a large mixing bowl beat eggs slightly. Add sugar, salt, nutmeg, and vanilla extract. Mix well. Gently whisk in whole milk, evaporated milk, and cream. Fold in coconut. Pour mixture into baked pie shell. 

Bake in preheated oven for 30 to 40 minutes, or until toothpick inserted in center comes out clean. Cool before serving, and refrigerate within 1 hour. 

Source: allrecipes.com

Pumpkin Snickerdoodles

Last but not lease on the pumpkin baking marathon!

Pumpkin Snickerdoodles! These are super yummy and they go quick at my house with my growing brothers...haha This recipe will make a lot of cookies and I used a big ice cream scoop and cut that in half to make this recipe, and at that it still made a really big cookie!

This makes a really big batch so share them with friends and family! I had enough to share with two families!

    

I love baking with spices cause the house starts to smell like the Holidays! Can't wait to bake some sugar cookies! ^_^ 

  

Recipe Below!

Enjoy!

Pumpkin Snickerdoodles
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Yield: about 3-4 dozen cookies  Ingredients:

For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions:

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.

Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.

Source: Annies-Eats

Dairy-Free, Soy-Free Pumpkin Pie

My boyfriend is lactose intolerance and he also loves pumpkin pie so you know I had to go on a hunt and find my boy a dairy free pumpkin pie. Well it didn't take me long to find one! ^_~

I didn't want to to post this until he had a piece or two. So far so good he didn't feel sick while eating this so he had another piece...lol I did make this with eggs which he is allergic too, but I only used the whites not yolks. He doesn't seem to get sick when eating the egg whites plus he takes his lactose pills before eating anything with dairy in it.

 

Anyways I also had a piece and it was very delicious! He tells me that it was a little sweeter than the regular way I bake pumpkin pie but he didn't get sick and it didn't feel so heavy on the stomach.

 

I didn't have time to make my own pie crust this year, so I bought the frozen pie crust.

Recipe Below!

Enjoy!

Dairy-Free, Soy-Free Pumpkin Pie

1/2 Cup Brown Sugar, firmly packed
1/4 Cup White Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg or Allspice
1/4 Teaspoon Ground Cloves
1/2 Teaspoon Salt
2 Large Eggs
1 15-ounce Can Pumpkin Puree
1 Teaspoon Vanilla Extract
1 Cup Regular Coconut Milk
1 Unbaked Pie Shell 

Preheat your oven to 425ºF.

Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.

Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools.

Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important).  Serve or refrigerate until ready to serve

Source: godairyfree.org