Life at Warp Speed

life, faith, food, parenting, homeschooling and just about anything else that is on my mind

Pumpkin Cheesecake November 30, 2013

Filed under: American,Recipes,Sweet Eats — lifeatwarpspeed @ 9:47 pm
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At the request of my sister in law and my friend, D, who were both visiting over Thanksgiving, I am sharing the recipe for the pumpkin cheesecake I served. I have been making this cheesecake for the for well over a decade, and it has never failed me.
I really like the sour cream topping which offers a nice contrast to the silky texture of the cheesecake. So, I wouldn’t suggest skipping this step. Since this cheesecake is finished with a topping, you can skip the extra work of baking with a water bath which I highly recommend to avoid cracking when doing regular cheesecakes. Hope you enjoy this!

L@WS

Ingredients:

Crust:

1 1/2      cups  graham cracker crumbs

1/4         cup  sugar

1/3         cup  butter — melted

Cheesecake filling:

3              packages  cream cheese — softened

1              cup  sugar

1/4         cup  light brown sugar — packed

1 3/4     cups  pumpkin, canned or pureed roasted pumpkin flesh

2              eggs — at room temperature

2/3         cup  evaporated milk

2              tablespoons  cornstarch

1 1/4      teaspoons  ground cinnamon

1/2          teaspoon  ground nutmeg

Topping:

2               cups  sour cream — at room temperature

1/4          cup  sugar

1               teaspoon  vanilla extract

Combine graham cracker crumbs, sugar and butter in a medium bowl. Press onto bottom and 1-inch up side of 9-inch spring form pan. Bake in preheated 350° oven for 6 to 8 minutes. Do not allow to brown. Remove from oven and cool.
Beat cream cheese, sugar, and brown sugar in large mixing bowl until fluffy. Beat in pumpkin, eggs, and evaporated milk. Add cornstarch, cinnamon, and nutmeg and beat well. Pour into crust. Bake in preheated 350° oven for 55 to 60 minutes or until edges is set.
Combine sour cream, sugar, and vanilla in a small bowl. Spread over surface of warm cheesecake. Return to oven and bake for 5 minutes.
Cool on wire rack. Run a thin knife around the cheesecake to loosen it from the side of the pan before removing the ring, and chill several hours or overnight.

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90 second Nutella Chocolate Cake August 17, 2011

Filed under: Sweet Eats — lifeatwarpspeed @ 11:56 pm
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90 second nutella chocolate cake « Food « back to her roots.

90 Second Nutella Chocolate Cake

I just tried this out a couple of nights ago just for fun and posted about it on FB. I came across this recipe while trolling around food blogs. Yeah, that’s me, I read recipes for fun sometimes, okay, a lot of the time. That’s why I have a two giant 3 inch D-ring binders full of recipes that I intend to test someday. Let’s not get into my e-files stuffed with who knows how many recipes.

Okay, obviously, it does not look anything like this coming out my microwave because I am not about to make time to make it look this good. However, for the 3 minutes worth of time and energy that it took to make these mini cakes, it was pretty good.

The chocolate flavor is not very pronounced almost mildly chocolate like Chinese bakery cakes. P liked it just fine warm with a scoop of vanilla on the side. His stomach is generally easy to please, and he was happy that I made a sweet for him to eat.

I thought it was decent and pretty good all things considered. And I don’t even like Nutella much in the first place.

L@WS

90 second Nutella Chocolate Cake (serves 1 to 2)

Ingredients:

  • 1 tablespoon Nutella
  • 1 egg, beaten
  • 1 heaping tablespoon flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon cocoa powder
  • 1 tablespoon brown sugar

Directions:

  1. Whisk together all ingredients in a bowl until well combined.
  2. Pour the batter into two greased ramekins or one large grease microwavable bowl or mug.
  3. Microwave on 70% power for 30 seconds. At the end of the time, check for doneness (and volcano-ness!). If not cooked through, add 15 seconds at a time.
 

Strawberry Applesauce Cake

Filed under: Sweet Eats — lifeatwarpspeed @ 11:15 pm
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Okay. I am no baker. I have zero patience for precise measuring and the level of detail that is required to bake and bake well. I don’t have a sweet tooth, so I have very little motivation to master the art of baking. Cooking is so much more forgiving and tasty to me.

So, I love the Cake Mix Doctor. It is so easy to doctor up a TJ cake mix. I can make fantastic tasting cakes without all the hard work. Let’s face it, unless you love baking as a hobby, most of us are too busy to fuss around with this stuff. You simply doctor up a mix and viola! Something yummy to serve up. Since neither P (hubby) or I need the extra fat, sugar and calories, we usually skip frosting or icing. The bonus is that it is healthier for you in the long run anyways. You will always find a pile of icing or frosting scraped off any cake we eat.

This is the cake that P’s men’s Bible study group often requests. They have been meeting at our home since 1999, so it gets made for them from time to time. One of them wistfully asked me if I was making it anytime soon last week. Although not much baking has occurred since the birth of M almost 3 years ago, I will try to remember to bake one up next week for their next Bible Study.

L@WS

Strawberry Applesauce Cake from the Cake Mix Doctor (Serves 16)

Vegetable oil spray, for coating tins
Flour, for coating tins
1 package white cake mix
1 cup pureed strawberries, sweetened with 1 T sugar
1/2 cup applesauce
2 large eggs
Frosting:
4 ounces neufchatel cheese, at room temperature
1/2 cup strawberry preserves
1/2 cup confectioner’s sugar, sifted

Directions:

1.    Place rack at center position in oven and preheat oven to 350 degrees. Lightly mist pan and dust with flour. Tap out excess flour and set aside.
2.    Place cake mix, strawberry puree, applesauce, and eggs in large mixing bowl. Blend on low speed for 1 minute. Scrape down sides of bowl with spatula. Increase speed to medum and beat for 2 more minutes, scraping down again as needed. Batter should look well combined and thickened. Pour into pan and place in oven.
3.    Bake until light brown and springs bak when lightly pressed, about 30 to 35 mintues. Remove and place on wire rack for 20 minutes to cool. Invert and allow to cool completely for 20 more minutes.
4.    Prepare frosting. Place cheese and preserves in a medium sized bowl. Blend on low speed until just cominged, about 30 seconds. Stope and scrape down sides and add sugar. Increase speed to medium and beat until fluffy, 1 minute more.
5.    Spread frosting over top and sides of cooled cake. Slice and serve.

 

 
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