As I write this, ice pellets are hitting the windowpane and collecting on dry brown leaves—but those leaves are encircling new, green daffodil shoots. Spring is struggling in our part of the Midwest. For me, it is time to chase away the winter doldrums and this Lemon Velvet Cake is just the dessert to do that. [Read more…]
Comfort food–when flavors and aromas remind us of home and simpler times. One comfort food for me is apple streusel cake—and it is just the cake to share with friends and neighbors. The aroma as it bakes is guaranteed to fight off howling winds and the inviting flavor seems to erase the stress of the day. [Read more…]
“Surviving the Holidays.” Do you ever feel that is your mantra this time of year? Too many years that is my thought—and each year I try so hard to change it to “Enjoying the Holidays!” I actually cherish holidays—and really do love the baking, decorating, cooking, family time with laughter, gift giving, worshiping, and partying—it is just that some years, time slips by and it is a struggle to get it all done. I count on recipes, like this one for Praline Pumpkin Cheesecake, that you can make head, freeze, and serve as a show stopping dessert or gift. It is the perfect dessert to take to that Thanksgiving gathering and the pumpkin, brown sugar and pecan flavors make it ideal to serve anytime throughout the holidays.
Grab the slow cooker—and get ready for compliments. It is so easy. Last summer I talked about making an appetizer cheesecake in the slow cooker (Pesto and Bruschetta Cheesecake). The only challenge to baking a cheesecake in the slow cooker is to find the 7-inch springform pan. Once you get the pan, you are ready to go! Make it now—and freeze it for Thanksgiving, Christmas, the Holiday Open House or as a gift for friends and neighbors. [Read more…]
Holidays and baking go together. In my world, you just can’t have one without the other. I was actually preparing all of the food for Thanksgiving, when it suddenly hit me that tiny Red Velvet Cheesecakes would be absolutely scrumptious for the holidays. So, even though red didn’t go with the Thanksgiving theme, I had to try it. I loved them so much I ended up serving them—and much to my delight, my guests didn’t seem to care that they were not traditional Thanksgiving fare—they were loving them and choosing them right along with the pumpkin, pecan and apple pies. I can honestly tell you that I will be making these again and again throughout the holidays. They are that cute—and that easy!
Cheesecake sounds very special—and they are special to eat and serve, but they are easy to make. Yes, they are made in the Babycakes Cupcake Maker and that makes them quick and perfectly sized– just two yummy bites, so there is no reason for guilt when you enjoy them.
A little know fact is that cheesecake freezes beautifully. You could actually make these now, seal them tightly in a freezer container and freeze them for the busy evenings and events just ahead. Freeze them before you add the white chocolate glaze. Thaw by placing in the refrigerator for about 8 to 12 hours, and glaze before serving.
I love serving these tiny treats—and they would be gorgeous on any holiday buffet table. You might even borrow a trendy trick from area restaurants and serve a dessert trio, including these little cheesecakes, a cupcake and the pecan pies Roxanne shared last week—fantastic! (At least we think so—please let us know if you serve these alone, or as a trio. We would love to hear from you.) [Read more…]
This is the beginning of birthday and holiday season in our family. On Saturday night, we celebrated my mother’s birthday and our daughter’s upcoming birthday. What a blessing that the entire family spent the evening together sharing a meal and catching up. No birthday party in our family would be complete without our traditional birthday cake.
This recipe was given to me about 30 years ago from Kathy. I have made it hundreds of times over the years and it never fails. I cherish this recipe because it is moist and very easy to put together. [Read more…]