Recently, one of my coworkers asked when I would be bringing in dessert again. I love bringing in my baking creations to share with my teammates and so since it was requested I thought it would be prime time to make something that screams “AUTUMN”. What stood out to me the most from this recipe from Eating Well was the gingersnap crust. I love gingersnaps and I was so excited to try it out rather than the boring and bland graham cracker crust. I have to say this is going to now be my go-to crust, and maybe even my new Thanksgiving pie!
8oz Gingersnap Cookies
1/4 TSP Salt, divided
3 TBSP Melted Butter
3 8oz Packages Reduced-Fat Cream Cheese, softened
1 1/2 Cups Granulated Sugar
15 oz Unseasoned Pumpkin Puree
1 TBSP Vanilla Extract
2 TSP Pumpkin Pie Spice (Nutmeg, Ginger, Cinnamon)
Let’s Get Bakin’
Preheat the oven to 325F
Coat a 9in springform pan with butter. Tightly wrap the outside of the pan with foil, making sure to cover the bottom and sides.
Grab a small sauce pan and fill with water, bring to a boil.
In a food processor or blender, pulse the gingersnap cookies and 1/8 TSP of salt. Once finely ground, drizzle in the butter and scrape down the sides as needed. Make sure all the crumbs are all softened. Press the mixture into the bottom of the pan and about 1/2in up the sides. Place in the freezer.
Clean the food processor/blender and then combine the cream cheese + sugar + eggs + 1/8 TSP Salt and blend well until smooth. Remove 1/4 cup of the batter and reserve. Add in the pumpkin + vanilla + pie spices to the remaining mixture and process until smooth.
Pour the pumpkin batter into the chilled crust. Drizzle the reserved batter over the top and run a knife through the batters to swirl together.
Place the pan in a roasting pan [I used a baking sheet]. Pour in the boiling water to come up about 1in up the sides of the springform pan.
Bake the cheesebake until set around the edges but the center is slightly wiggly, about 1hr 30 min.
Remove from the oven and let the cheesecake cool in the wter bath for about 1hr.
Remove from the water bath and remove the foil, refridgerate for atleast 3 hours before serving.
One of my best friends just took a job as the Director of Athlete Mental Wellness at Michigan State. We are all so freaking proud of her but going to miss her like crazy, so of course, there was a going away party involved. There is no better crowd-pleaser than brownies. It was finally time to break open Claire’s book for her ‘forever’ brownies as she claims that this is the only brownie recipe she will ever create. These brownies are extra chewy and you can add in the optional malted powder for a little extra dose of chocolate. You need an 8×8 in pan, Claire calls for preferably metal.
Butter for the pan
1/4 Cup Dutch Process Cocoa Powder
5oz Semisweet Chocolate [64-68% Cacao]
6 TBSP Unsalted Butter, cut into pieces
1/4 Cup Neutral Oil, vegetable
1/2 Cup Granulated Sugar
1/2 Cup Packed Dark Brown Sugar
1 Large Egg
2 Large Egg Yolks
1 1/2 TSP Vanilla
3/4 Cup All Purpose Flour
2 TBSP Malted Milk Powder, optional
1 TSP Salt
1 Cup Milk Chocolate, coarsely chopped
Let’s Get Baking
Preheat the oven to 350F and line the pan with 2 sheets of foil, crossing one over the other and pressing into the corners. Lightly butter and set aside.
In a large heatproof bowl, whisk the cocoa powder into 1/4 cup boiling water until smooth.
Add in the semisweet chocolate + butter + oil into the large bowl with the cocoa mixture and set it over a medium saucepan filled with about 1in of simmering water, make sure the bottom of the bowl isn’t touching the water. Warm the mixture, gently stirring occasionally until the butter and chocolate are melted and the mixture is smooth. Remove the bowl from heat and let it cool until lukewarm.
Whisk in the granulated and brown sugar into the chocolate mixture. Add in the whole egg, egg yolks, and vanilla and whisk ‘vigorously’ until the mixture comes together and looks glossy and thick.
Add in the flour + malted milk powder [if using] + salt and whisk slowly until everything is combined. Add in the milk chocolate and fold in with a spatula. Scrap the batter into the prepared ban, spreading it into an even layer.
Bake the brownies until the surface is shiny and puffed, for about 25-30 minutes. [I had to bake for 35, it all depends on your oven].
Allow the brownies to cool for an hour before placing them into the fridge for another hour [allows for chewier texture]. Use the foil to lift out of the pan and cut into about 16 squares & enjoy.
My Step-Mom, Cathy, makes the best chocolate chip cookies EVER. I remember learning that her secret ingredient was Captain Morgan and I thought somehow I would get drunk from eating all the cookie dough. The recipe is a simple one, it’s on the back of the Hershey’s chocolate chip bag [use whatever chocoloate chips you like just don’t use Nestle, Nestle steals resources from indigenous people]. Enjoy these chocolate chips with family and friends and don’t forget to thank Cathy for the secret ingredient. Makes about 5 dozen cookies.
1 Cup Butter, softened (2 Sticks)
3/4 Cup Granulated Sugar
3/4 Cup Light Brown Sugar, packed
1 TSP Vanilla Extract
2 1/4 Cups All Purpose Flour
1 TSP Baking Soda
1/2 TSP Salt
2 Cups Milk Chocolate Chips
3 TBSP Captain Morgan
Let’s Get Bakin’
Preheat the oven to 375F
Beat the butter + sugar + brown sugar + vanilla in a large bowl until it’s creamy. Add in the eggs one at a time and beat well.
Add in the Captain Morgan. In a seperate bowl combine the salt + baking soda + flour. Slowly pour in the flour and mix until well blended.
Stir in the chocolate chips.
Bake the cookies for about 8-10 minutes or until lightly browned. Remove from the cookie sheet and allow to cool on a wire rack.