Beer Girl Cooks

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Chocolate Peanut Butter Porter No-Bake Cheesecake Cups

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Chocolate Peanut Butter Porter No-Bake Cheesecake Cups are a perfect dessert for a Valentine’s Day in with your sweetie or to be shared with friends.

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups are a perfect dessert for a Valentine's Day in with your sweetie or to be shared with friends

I can’t remember the last time we actually left the house and went out for Valentine’s Day.

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups are a perfect dessert for a Valentine's Day in with your sweetie or to be shared with friends

I can’t imagine why.  I mean, what could possibly be more romantic than fighting for space in a crowded restaurant that you waited more than 20 minutes past your reservation time to be seated, get rushed through your meal to make room for the next group of Hallmark inspired diners, only to be presented with a $300 bill at the end of the whole ordeal.

In all honesty, we used to go out for Valentine’s Day.  Our transition to staying in didn’t happen because we planned it to.  We actually ended up here because of our lack of planning and the stress of unsuccessfully trying to make last minute reservations.

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups are a perfect dessert for a Valentine's Day in with your sweetie or to be shared with friends

It’s now become a tradition and expectation to stay home.  The reality is that you don’t need a holiday or an expensive night out to celebrate with your sweetie.  Grab a couple of nice steaks or some giant scallops and lobster tails, open a bottle of wine, light a fire, and stay home this year.  You might start a new tradition and your bank account will thank you.

Scroll below the recipe for a list of wonderful recipes to make for a romantic night in.

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups are a perfect dessert for a romantic night in with your sweetie or to be shared with friends.

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups
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Chocolate Peanut Butter Porter No-Bake Cheesecake Cups

Ingredients

  • 16 ounces cream cheese
  • 1/2 can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 6 tablespoons chocolate peanut butter porter
  • 2 tablespoons confectioners sugar
  • 1/2 - 3/4 cup graham crumbs
  • 2 cups whipped cream
  • Raspberries or other fruit for topping

Instructions

  1. Beat all ingredients except beer until smooth
  2. Add beer and beat until incorporated
  3. Transfer to a Ziplock or pastry bag and refrigerate overnight
  4. Spoon graham crumbs into cups
  5. Snip off end of bag containing cheesecake filling and fill 2 cups (or 4 smaller) then finish with whipped cream
  6. Top with berries

NOTES:

  1. This will make 2 large or 4 small desserts
  2. I used a chocolate peanut butter porter, but another dessert/chocolate flavored beer would work
  3. Use as much or as little graham and whipped cream as desired

 

What Should I Make For…

Raspberry Triple Chocolate Cheesecake in a Jar

http://whatshouldimakefor.com/raspberry-triple-chocolate-cheesecake-in-a-jar

 

The Sweet Nerd

Double Chocolate Naked Cake

https://thesweetnerd.com/double-chocolate-naked-cake/

 

The Road to Honey

Chocolate Tart with Champagne & Truffles

http://wp.me/p5teQc-1Jo

 

Beyond Mere Sustenance

Chocolate Dipped Candied Blood Oranges

http://beyondmeresustenance.com/chocolate-dipped-candied-blood-oranges/

 

 

Girl Heart Food

Lemon Cupcakes with Cream Cheese Frosting, Raspberries and White Chocolate Drizzle

‪girlheartfood.com/recipe/lemon-cupcakes-with-cream-cheese-frosting-raspberries-and-white-chocolate-drizzle

 

Seasonal Cravings

Chocolate Donut Holes with Pomegranate Cream Filling

www.seasonalcravings.com/chocolate-donut-holes-with-pomegranate-cream-filliing/

 

No Spoon Necessary

Chocolate Velvet Skillet Cake with Cream Cheese Frosting

http://www.nospoonnecessary.com/chocolate-velvet-skillet-cake-with-cream-cheese-frosting/

 

 

Seasons and Suppers

Swedish Goey Chocolate Cake

http://www.seasonsandsuppers.ca/swedish-goey-chocolate-cake/

Instagram: @seasonsandsuppers

 

Beer Girl Cooks

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups

 

The Beach House Kitchen

Valentine’s Raspberry Pinwheel Cookies

 

Ciao Chow Bambina

Roasted Strawberry & Chocolate Hazelnut Panini

http://www.ciaochowbambina.com/roasted-strawberry-hazelnut-panini/

 

 

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups

Creme Brulee Stout Mascarpone Stuffed Donuts

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Creme Brulee Stout Mascarpone Stuffed Donuts are perfect for the beer lover with a custard flavored stout beer in the donut and the filling.

 

I wanted a White Christmas.

Creme Brulee Stout Mascarpone Stuffed Donuts are perfect for the beer lover with a custard flavored stout beer in the donut and the filling.

So I fried up some beer donuts and made it snow.

Creme Brulee Stout Mascarpone Stuffed Donuts are perfect for the beer lover with a custard flavored stout beer in the donut and the filling.

Now, I’m not going to blow smoke up you dress and tell you that these are not high maintenance because they are.  They are some time consuming donuts for sure, but they are by no means complicated.  Of course, I found it highly necessary to put beer in the donuts and the mascarpone filling.

It is the holidays after all!

There are currently about 180 breweries open in North Carolina, so I normally buy, drink, and cook with local (mostly Charlotte) beer.  I like supporting local businesses and some of them I’m lucky enough to call friends, but sometimes I find something in a bottle shop that I can’t live without.  I love love love this seasonal Creme Brulee Stout from Southern Tier.  If you can get your hands on some you should buy it all and hoard it for yourself like I do.  I made these brownies and this ice cream with it and it’s so good. If you can’t get this beer where you are, that’s really a bummer, but you could use a porter or stout that’s on the sweeter/heavy vanilla side and they will be a similar flavor and texture.

I hope you all have a very happy and hoppy holiday! 🙂

Love, Rach

Creme Brulee Stout Mascarpone Stuffed Donuts are perfect for the beer lover with a custard flavored stout beer in the donut and the filling.
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Creme Brulee Stout Mascarpone Stuffed Donuts

Ingredients

For the Donuts

  • 1 1/2 cups whole milk
  • 5 tablespoons butter
  • 2 packets active dry yeast
  • 1/2 cup warm beer
  • 2 eggs lightly beaten
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 4 - 4 1/2 cups flour
  • 1 cup powdered sugar
  • 1 quart bottle of canola oil for frying

For the Filling

  • 8 ounces mascarpone
  • 1 stick butter
  • 3 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons beer

Instructions

For the Donuts

  1. Warm the beer slightly in the microwave, sprinkle both yeast packets over top, and stir slightly to combine, set aside for 15 minutes
  2. Heat milk and butter together in a pan just to the point where the butter is melted, set aside to cool slightly
  3. Pour the milk/butter mixture into the bowl of a stand mixer fitted with the dough hook
  4. Add beer/yeast mixture
  5. Add eggs, vanilla, and salt
  6. Turn mixer on low and add flour 1 cup at a time until incorporated
  7. Turn mixer to medium high and beat until dough is smooth and pulls from sides - about 5 minutes
  8. Coat a large bowl with oil, add dough, turn to coat all sides, cover with plastic wrap and set aside in a warm place to rise for about an hour or until doubled in size
  9. Roll dough out to about 3//4 inch thick square on a well-floured surface
  10. Cover a large baking sheet with parchment paper then generously sprinkly with flour and add powdered sugar to a bowl
  11. Use a biscuit cutter to cut dough into circles and set on prepared baking sheet
  12. Cover with a clean linen towel and let rise in a warm place for 30 - 45 minutes or until about doubled in size
  13. Heat oil in a large Dutch oven to 365 degrees
  14. Carefully and in batches add dough to hot oil and fry for about two minutes on each side
  15. Remove from oil and set on a wire rack with paper towels underneath to catch drips
  16. Let cool for about 1 minute then coat with powdered sugar by dropping it into the bowl and turning to cover all sides, then return to cooling rack
  17. Repeat until all donuts are cooked and coated with powdered sugar

For the Filling

  1. Add mascarpone, butter, vanilla to the bowl of a stand mixer fitted with the paddle attachment and mix on low until combined
  2. Add powdered sugar 1 cup at a time and beat until smooth
  3. Add beer and mix until combined
  4. Transfer filling to a pastry bag fitted with a round-holed tip
  5. Use a paring or other small knife to poke a small hole in the side and to the center of the donuts - careful not to go all the way through - move knife back and forth to make a pocket for the filling
  6. Stuff the tip of the pastry bag into the donut hole and slowly squirt the filling in, repeating with each donut

NOTES:

  1. I used a 3 7/8 inch/9mm biscuit cutter because it was the biggest one I have and I ended up with about 9 donuts.  The amount will vary according to the size of the cutter you use.
  2. Don’t be worried if your donuts don’t look real thick after you cut them and let them rise again.  They will puff up like nobody’s business when you drop them in the hot oil
  3. Cream cheese could be substituted for the mascarpone
  4. I used Creme Brulee Stout from Southern Tier Brewing Company, but if you can’t find it a winter ale, stout, or porter that’s very vanilla forward and on the sweeter side will work here.
Creme Brulee Stout Mascarpone Stuffed Donuts are perfect for the beer lover with a custard flavored stout beer in the donut and the filling.

Creme Brulee Stout Mascarpone Stuffed Donuts are perfect for the beer lover with a custard flavored stout beer in the donut and the filling | Beer Girl Cooks

Creme Brulee Stout Mascarpone Stuffed Donuts

Creme Brulee Stout Mascarpone Stuffed Donuts

Honeydew Kiwi Coconut Popsicles

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The popsicle break was short-lived.

Honeydew Kiwi Coconut Popsicles

It’s just so dang hot, y’all!  I can’t help mysel!.  I actually made these during the Popsicle Week, but they didn’t make it to publication.  Life, work, and all that jazz.  Yada, yada, yada.

Honeydew Kiwi Coconut Popsicles

I had an abundance of kiwi in my fridge begging not to turn to slime and a honeydew melon that needed a purpose, so to borrow a phrase from Guy Fieri, they all went into the coconut water pool and became a green popsicle.

Honeydew Kiwi Coconut Popsicles

Speaking of pools, I’m on stay-cay from my real job this week, so we’re going to keep this short.  I can’t leave you with images of steps like Jennifer demands, so I’ll just leave you with a bunch of photos of some green honeydew kiwi coconut popsicles.

I have the need to share my addiction.

Honeydew Kiwi Coconut Popsicles

Honeydew Kiwi Coconut Popsicles

Honeydew Kiwi Coconut Popsicles

Honeydew Kiwi Coconut Popsicles

There are worse things I could do.  I borrowed that quote from Rizzo.

Have an awesome weekend, y’all!

Honeydew Kiwi Coconut Popsicles
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Honeydew Kiwi Coconut Popsicles

Ingredients

  • 1/2 small honeydew melon peeled, seeded, cubed
  • 4 kiwi peeled and halved
  • 6 ounces coconut water divided

Instructions

  1. Add honeydew and 1/2 the coconut water to a food processor or high speed blender and puree until smooth
  2. Pour into popsicle molds 2/3 - 3/4 way full
  3. Add kiwi and remaining coconut water to a food processor or high speed blender and puree to combine - careful not to over blend because the kiwi seeds will darken the mixture
  4. Top remaining space of popsicle molds with kiwi mixture
  5. Cover, insert sticks, and freeze overnight
  6. If popsicles don't remove easily, run under warm water for 15 seconds and repeat as necessary - careful not to get inside the molds wet

 

Honeydew Kiwi Coconut Popsicles

Mother’s Day Recipe Roundup

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Mother’s Day Recipe Roundup

 

Mother's Day Recipe Roundup (2)

 

It’s Mother’s Day this weekend.  I don’t know about y’all, but it kind of surprised me.  If you’re in the same boat as me, I’ve got your back with anything and everything that can please Mom this weekend! Let’s do this!

First and Most Important – COCKTAILS!

 

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Preserved Lemon Martini with Spicy Olives – Tasty Ever After (recipe and photo credit)

 

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Strawberry Lime Frozen Margaritas – Beer Girl Cooks

 

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White Chocolate Covered Strawberry Boozy Milkshake – No Spoon Necessary (recipe and photo credit)

 

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Butterscotch Martini with Bailey’s Irish Whipped Cream – Beer Girl Cooks

 

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Jalapeno Margarita – Spiced Blog (recipe and photo credit)

 

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Patio Passion Martini – Beer Girl Cooks

 

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Creme Brulee Stout Ice Cream Float – Beer Girl Cooks

 

Now that we’ve had sufficient amount of booze to get us started, it’s time for breakfast and brunch recipes!

BREAKFAST AND BRUNCH RECIPES

 

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Candied Ginger and Rhubarb Crumb Coffee Cake – No Spoon Necessary (recipe and photo credit)

 

Strawberry Banana Muffins – Pumpkin ‘n Spice

Banana Nutella Stuffed Cardamom Maple Toast – My Garlic Ginger Kitchen

 

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Eggs Benedict Crostini with Roasted Asparagus, Bacon, and Easy Hollandaise – Beer Girl Cooks

 

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Goat Cheese Brie Souffle – Tasty Ever After (recipe and photo credit)

 

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Spinach and Tomato Breakfast Flatbread – Hungry Healthy Happy (recipe and photo credit)

 

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Breakfast Casserole – Beer Girl Cooks

 

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Strawberry Chia Jam Recipe – Show Me The Yummy (recipe and photo credit)

 

DOUGHNUTS V. DONUTS

Let’s be real.  No matter how you spell the word, the masterpiece deserves its own category.

 

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Key Lime Pie Donuts – The Beach House Kitchen (recipe and photo credit)

 

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Baked Vegan Chocolate Peanut Butter Donuts – Veganosity (recipe and photo credit)

 

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Brown Sugar and Pecan Baked Cake Donuts with Bourbon Maple Glaze – No Spoon Necessary (recipe and photo credit)

 

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Baked Lemon Doughnuts – Spiced Blog (recipe and photo credit)

 

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Cara Cara Orange and White Chocolate Glazed Baked Doughnuts – Beer Girl Cooks

 

How about some lunch ideas?

 

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Beet Salad with Goat Cheese, Apricots, and Pistachios – Tasty Ever After (recipe and photo credit)

 

Mediterranean Cucumber Salad – The Beach House Kitchen

Southwestern Orzo Salad – Family Food On The Table

Cesar Salad with Grilled Asparagus and Quail Eggs – Cooking LSL

Cranberry Pecan Chicken Salad – Beyond The Chicken Coop

 

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Baja Shrimp Ceviche Tostadas – No Spoon Necessary (recipe and photo credit)

 

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Southside Weiss with Pan Steamed Mussels with Roasted Lemon and Toasted Baguette – Beer Girl Cooks

 

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Salmon Burger with a Creamy Lime and Basil Sauce – Hungry Healthy Happy (recipe and photo credit)

 

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Lamb Burger with Tzatziki Sauce – Beer Girl Cooks

 

Going fancy pants and need some dinner ideas?

 

DINNER RECIPES

 

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Garganelli alla Vodka – Ciao Chow Bambaina (recipe and photo credit)

 

Tender Beef Kebobs with Tangy Barbaque Sauce – Cooking LSL

Thai Yellow Curry Turkey Meatballs – Fashionable Foods

 

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Grilled Coconut Lime Shrimp – Spiced Blog (recipe and photo credit)

 

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Belgian Tripel Beer Marinated Stuffed Pork Loin with Plum Sauce – Beer Girl Cooks

 

And finally.  We started with booze and we’ll finish with some awesome desserts.

 

DESSERTS RECIPES!

 

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Spumoni Cake – Beer Girl Cooks

 

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Vegan Lime Tarts with Meringue – Veganosity (recipe and photo credit)

 

Banana Sheet Cake – Cook With Manali

No-Bake Strawberry Cheesecake Mousse – Baked By An Introvert

Blackberry Ginger Cupcakes – Just About Baked

 

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Mixed Berry Pavlova with Blueberry Sauce – Beer Girl Cooks

 

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Vegan No-Bake Biscoff Tartletts – Whisk and Shout (recipe and photo credit)

 

I wish all of you a Happy Mother’s Day.  Whether you have little people, if you’re empty nesters, have grands, a bun in the oven, have a mom, or your a mom to a fur baby, I truly wish you a wonderful day of food, family, and of course, booze.   Cheers!

Pumpkin Cookies with Cream Cheese Frosting

by 25 Comments

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Are y’all on sugar overload yet from all these cookies for The Sweetest Season Sweetest Cookie Giveaway?  There’s still time to enter and be sure to check out all the other fantastic recipes by searching  #sweetestseasoncookies or clicking on the links in the highlighted post link two lines above.  I did some serious face plants after seeing some of the epic creativity my friends have posted!

 

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I think this may be my last post for the event because I am on sugar overload and 4 days in a row is totally a lot for me!  Seriously, dudes.  I have 4 dogs, a social life, a full time job, and this here website. I be busy, yo!

 

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So unless I get ambitious, the moon is in it’s seventh house and Jupiter aligns with Mars, my kitchen cleans itself, and the pulled muscle from my bum to my knee cures itself, this is my last post for the week of this fun The Sweetest Season event.

 

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But not to worry, if you are into my ramblings and shenanigans I’ll be here next week.  I found something I was looking for, so I hope to make it over the weekend, not jack it up, and share it with you next week.  Fingers crossed.

 

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Can someone please focus me?  I don’t know what in tarnation happens (I’m totally sure it has nothing to do with booze), but I tend to get lost in my own head.  I mean, can we finally talk about the subject matter of this post?  Pumpkin Cookies with Cream Cheese Frosting?  About time.

 

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This is another one of the recipes I hijacked from my gram’s recipe box and has always been my #1 favorite cookie recipe of all time.

 

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It was the first thing I went looking for in this recipe box after my mom gave it to me.  I actually just put the box in a special place in my kitchen and didn’t open it for quite some time, but when I did this pumpkin cookie recipe was what I was looking for.

 

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Clearly this recipe card has been around for quite some time.  I’m fairly certain I’ve said this before, but just to be clear, this is not a accurate reflection of my age.  I’m just sayin’….

 

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When I found this recipe card I felt like I won the lottery because (as you may have seen from my mom’s comments here and there – she goes by Mags 🙂 hi Mom!) my gram probably only wrote down about half of her recipes.  She just put stuff together and made magic.  I’m not sure we will ever figure out her pineapple upside down cake or that dang chocolate cake made with coffee, but I’ll be sure to let you know if we do!

 

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Happy Holidays, friends!

 

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Pumpkin Cookies with Cream Cheese Frosting

Ingredients

For the Pumpkin Cookies

  • 1 cup sugar
  • 1 cup canned pure pumpkin puree
  • 1/2 cup shortening
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice

For the Cream Cheese Frosting

  • 1 8 ounce block cream cheese softened
  • 1 stick butter softened
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla bean paste

Instructions

For the Pumpkin Cookies

  1. Mix together sugar, pumpkin, and shortening
  2. Sift flour, baking powder, baking soda, salt, and pumpkin pie spice
  3. Add dry ingredients to pumpkin mixture and mix well
  4. Cover and chill overnight
  5. Preheat oven to 350
  6. Use a 1 tablespoon size scoop or two tablespoons to drop on parchment lined baking sheet
  7. Bake 12-15 minutes
  8. Cool on baking pan for a few minutes then transfer to a rack to cool completely

For the Cream Cheese Frosting

  1. Combine cream cheese, butter, confectioners sugar, and vanilla bean paste in a stand mixer fitted with a paddle attachment
  2. Mix on low until combined, then increase speed to medium and mix until smooth
  3. Top each pumpkin cookie with a heaping tablespoon of cream cheese frosting - or as much as desired

Note:  These cookies look like a biscuit and have the texture of a cake.  Top them with tons of cream cheese frosting and you’ll be gobsmacked!

I received free product from Imperial Sugar, Dixie Crystals and Bob’s Red Mill as part of The Sweetest Season Cookie Exchange. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Beer Girl Cooks!

Pumpkin Cheesecake, Bourbon Whipped Cream + GIVEAWAY

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It’s November and the sun has been missing from the south for almost 2 weeks, so we’re just moving on and celebrating the Thanksgiving countdown with a vengence.  We’ve been talking about sides and vegetables and I love them all, but I’m in need of some sunshine and sugar because this time change early darkness business and the constant gloomy doomy rain is an absolute buzzkill.

To be fair, the sun did come out for a bit yesterday.  I felt like a vampire coming out of my cave when the bright light hit my face.  I cowered, cringed, and covered my eyes.  I couldn’t find my sunglasses because it had been so long they ended up in the dark scary place in the bottom of my bag with stale gum and used tissues. Don’t judge me.

 

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So I made you a cheesecake!  A pumpkin one with a bourbon boozy whipped cream and just for kicks and giggles I made a ginger snap crust!  Whaaat?  And this pumpkin cheesecake is not for the faint of heart – it’s like 6 inches tall.  Ok, that may be an exaggeration and it might be closer to 3.74 inches. Either way, it’s a hot mess over the top ginormous pumpkin cheesecake totally appropriate for a holiday party.  DO IT!

 

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And it would hardly be a holiday party without some swag, so a bunch of my blogger buddies and I got together to bring you this giveaway.  Dudes!  It’s a $650 AMAZON GIFT CARD!   Booyah!  Think of all the awesome stuff you can get at Amazon with $650!

 

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We like to have fun on this here website, but on a serious note I’d like to add a reminder that today is Veteran’s Day.  Thank and be thankful for your service members.  And since this is an Amazon giveaway, I’ll let you know in case you didn’t, that if you go in through Smile.Amazon.com, you can choose a charity and Amazon will contribute a portion of the proceeds from your sale to the charity you choose.  Mine is the Wounded Warrior Project.

 

Use the Rafflecopter below the recipe to enter and get a kick start on your holiday shopping!  The giveaway runs for two weeks and ends on November 25 to residents of the US, UK, and Canada. Good luck, y’all! (CLOSED)

 

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Pumpkin Cheesecake with Ginger Snap Crust and Bourbon Whipped Cream

Ingredients

For the Crust

  • about 1/2 box ginger snap cookies
  • 2 tablespoons sugar
  • 1 stick butter melted

For the Cheesecake

  • 5 8 ounce packages cream cheese softened
  • 1 cup packed brown sugar
  • 2/3 cup confectioner's sugar
  • 1/4 cup flour sifted
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons vanilla bean paste
  • 1 cup pure pumpkin puree
  • 6 eggs at room temperature

Additional Items

  • Heavy duty aluminum foil
  • Spring form pan
  • Large roasting pan
  • Large teapot or measuring cup for boiled water

For the Whipped Cream

  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1 tablespoon bourbon I used Maker's Mark

Instructions

  1. Wrap 2 sheets of heavy duty aluminum foil tightly around a spring form pan
  2. Using a food processor, pulse gingersnaps until they become fairly fine crumbs
  3. Transfer to a mixing bowl, add sugar and melted butter, and stir to combine and all crumbs are evenly coated
  4. Transfer to the spring form pan, using hands press across bottom and up the sides
  5. Set aside
  6. Add the cream cheese to a bowl of a stand mixer fitted with the paddle attachment
  7. Beat cream cheese on low until fluffy, 2-3 minutes
  8. Combine brown sugar and confectioner's sugar in a bowl, sift in flour
  9. With the mixer still running on low, add the sugar - flour mix to cream cheese a little at a time
  10. Add vanilla bean paste and pumpkin, scrape down sides if necessary
  11. Add eggs, one at a time, making sure each is incorporated before adding the next
  12. Turn of mixer, remove bowl, and tap on counter several times to remove air pockets, set aside for 20 minutes or so
  13. Preheat oven to 350
  14. Put the prepared spring form in the large roasting pan
  15. Transfer batter to the prepared spring form pan
  16. Boil about 6-8 cups water in a teapot or in the microwave in a measuring cup that can pour safely
  17. Put the pan on the oven rack
  18. Pour boiling water in the roasting pan, halfway up the sides of the spring form pan, careful not to splash the water on the cheesecake (or yourself)
  19. Bake at 350 for 45 minutes
  20. Reduce heat to 325 and bake an additional 60 minutes
  21. Turn off oven, leave door open halfway with the cheesecake still inside for 30 minutes
  22. Remove from oven and cool completely
  23. Refrigerate overnight

For the Whipped Cream

  1. Chill metal bowl and whisk of stand mixer in freezer for 20-30 minutes
  2. Combine cream, sugar, and bourbon in the bowl and attach whisk to stand mixer
  3. Start on low so you don't splash, whip and increase to medium until soft peaks form

 

a Rafflecopter giveaway

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Cherry Almond Sugar Plum Galette

by 24 Comments

 

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I had some cherries and sugar plums looking like they were about to go to slime in my fridge, so I needed to take some action.  And full disclosure – Chris was all wtf chick?  Can’t the friggn’ fridge fairy come along and organize this thing?  Jimminy!

 

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And we are still trying to get this place in order with all the reno we’ve had going on.  Tonight we spent the majority of our evening moving furniture and setting up our office.  It was totally no fun, but WOOT! I now have a home, computer, desk, and a ginormous TV to watch GH whilst chatting with you!  I’m so happy!

 

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So I’m keeping thins short and to the point because I’ve been busy.  And I have to see what Luke and Laura are up to.

 

 

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Cherry Almond Sugar Plum Almond Galette

Ingredients

  • 1 pint of fresh cherries pitted and stems removed - I used Ranier
  • 3-4 sugar plums pitted and sliced about 1/4 inch thick
  • 1/2 cup sugar
  • 1 tablespoon corn starch
  • 1 tablespoon honey
  • juice and zest of 1 lemon
  • 1/4 cup sliced almonds
  • 1 egg
  • 1 tablespoon water
  • 1 prepared pie crust

Instructions

  1. Preheat oven 400
  2. Transfer cherries and plums to a bowl, add sugar, corn starch, honey, lemon zest, lemon juice, and honey, toss to coat, set aside for a few minutes
  3. Line a baking sheet with parchment paper and add pie crust dough
  4. Transfer cherry plum mixture to center of pie crust dough, leaving 1.5 to 2 inches around the edge
  5. Toss most of the almonds over the cherry mixture and reserve a few for topping and edge
  6. Fold edge to the inside and over the outer edge of the cherry plum mixture, folding in every couple of inches
  7. Toss remaining almonds over top and around curst
  8. Bake for 45=55 minutes, until crust is golden brown

Note: When I baked mine I also had beets roasting so with only a galette in the oven it may take less time, depending on your oven.  Just be sure to check it periodically to make sure it doesn’t burn.

Disclosure:  Use the parchment paper – I didn’t have my crust tight enough and it leaked out to make a mess

Bananas Foster Cheesecake

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I know I told you about locking my sister Molly in a suitcase when we were kids, but I’m pretty sure I haven’t told you how we used to spend our Saturday nights back in the day.

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My parents liked to go out with their friends Skip and Linda.  I think they played a lot of card games. Molly and I had a babysitter named Rosie that we adored.  She was a teenager that live next door and would come stay with us on Saturday nights while my parents were out partying socializing.

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Do you remember The Love Boat?  What about Fantasy Island?

No?  One was a cheezy show about people falling in love on a cruise and the other was about paying a lot of money to go on a vacation to make fantasy reality.

Yes?  Then I beg you to remain silent or you will date us both!

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Molly and I were allow to stay up and watch them both.  First The Love Boat then Fantasy Island. We used to have Kool-Aid tea parties and eat Pepperidge Farm Goldfish. For the most part Rosie had the easiest babysitting gig ever because we were quiet and in another room for over 2 hours. Unless we got into a fight. Then I’m sure her job sucked.

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I’m sure you are wondering what in the world this story has to do with Bananas Foster Cheesecake?

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Not a darn thing.

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But I do thank you for the walk down memory lane.

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Bananas Foster Cheesecake

Ingredients

  • 4 bananas peeled, and halved lengthwise and crosswise
  • 2 cups brown sugar
  • 1 1/2 teaspoon cinnamon
  • 1/4 cup dark rum
  • 2 cups graham cracker crumbs
  • 5 8 ounce blocks cream cheese room temperature
  • 5 eggs room temperature
  • 1 teaspoon vanilla bean paste
  • 1 cup sugar
  • 1/2 cup flour
  • Heavy duty foil
  • Roasting Pan
  • Spring form pan
  • 1 Stick Butter This was accidentally omitted from the original recipe and has been updated

Instructions

  1. Preheat oven to 350
  2. Melt butter, brown sugar, and cinnamon in a cast iron skillet (4-5 minutes)
  3. Add bananas and cook for 3-4 minutes. You don't have to worry about keeping them pretty because we are going to puree this
  4. Add rum, light on fire if you are feeling daring and let it burn out. If you are feeling like a weenie like I sometimes do then just boil it for a couple of minutes. Set aside and let cool slightly. You don't want it hot, but if you let it get too cool it will thicken and become difficult to work with.
  5. Puree in food processor until smooth.
  6. Mix together graham crumbs and about 1/4 cup of the caramel sauce from the bananas until graham crumbs are moistened. Press into bottom and partially up sides of a spring form pan. Set aside
  7. Add cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth (2-3 minutes)
  8. Sift flour and sugar together and add slowly to cream cheese
  9. add vanilla and the remaining banana caramel mixture (about 2 cups)
  10. Add eggs one at a time until each one is incorporated
  11. Wrap bottom and up sides of the spring form pan with 2 pieces of heavy duty foil and place into a heavy roasting pan with high sides
  12. Microwave enough water to come up about halfway of the spring form pan
  13. Pour cheesecake batter into the spring form pan
  14. Add enough water to the roasting pan, careful not to splash into the spring form pan
  15. Bake at 350 for 45 minutes
  16. Reduce to 325 for another 60 minutes
  17. Crack oven door and let cool slowly for another hour or so
  18. Remove from oven and let cool completely
  19. Refrigerate uncovered overnight
  20. Serve with whipped cream

Bananas Foster Recipe adapted from Brennan’s

Note: This would also be delicious if you can remember to reserve a little of the caramel sauce to serve it with.  I did not, but wish I had.