CAKES & PIES – Page 2 – Chasing MY Life WHEREVER it Leads ME

GLUTEN FREE VANILLA CUPCAKES ~ BLOG 366.39

I have a friend with Celiac’s disease so I make quite a few things gluten free when she is involved. She always let’s not get crazy, just gluten free. 😀

GLUTEN FREE VANILLA CUPCAKES
1/2 cup + 2 tablespoons coconut flour
1/2 teaspoon sea salt
1/4 teaspoon baking soda
4 LARGE eggs
1/3 cup avocado oil
1/3 cup QUALITY honey or 1/2 cup agave nectar
1 tablespoon PURE vanilla extract

Preheat oven to 350°.
Line muffin tins with liners or grease well and then flour.
In a large bowl whisk together the flour, salt and baking soda.
In a separate bowl whisk together the eggs, oil, honey or nectar and vanilla extract.
Blend the wet ingredients into the dry ingredients with a mixer until well blended and thoroughly combined.
Add 1/4 cup of batter to each muffin cup.
Bake 18-22 minutes until cooked through until toothpick comes out clean.
Let cool in pan 1 hour before frosting.

CREAM CHEESE FROSTING
3/4 cup heavy cream
8 ounces cream cheese, softened to room temperature
1/4 cup agave nectar

In a mixing bowl, whip cream until stiff peaks form.
In a separate bowl, whip together the cream cheese and agave nectar until smooth.
Gently fold whipped cream into the cream cheese mixture with a spatula.

NOTE: Add 1/4 cup cocoa for a chocolate version.

FARM APPLE aka DANISH SLAB PIE ~ BLOG 366.32

FARM APPLE aka DANISH SLAB PIE
2 1/2 cups AP flour
1 teaspoon salt
1 cup COLD butter, cut into cubes
1 LARGE egg, separated
2/3 cup COLD water
1 cup cornflakes
8 LARGE apples, peeled cored and sliced (10 cups) (see note)
Juice of 1 LARGE lemon
3/4 cup sugar
1/2 cup brown sugar
2 teaspoons QUALITY cinnamon
1/2 teaspoon FRESH ground nutmeg

Preheat oven to 375°.
Stir together flour and salt in a large bowl.
With a pastry blender cut butter into flour until coarse crumbs.
Beat egg white in a small bowl until frothy. Set aside.
Beat egg yolk in another small bowl. Add water whisking to blend.
Gradually add egg yolk mixture into the flour mixture until dough can be packed into a ball.
Divide ball into halves.
On a lightly floured surface roll half the dough into a 10-14 rectangle.
Transfer dough to a shallow 9×13 baking sheet, pressing into shape.
Sprinkle cornflakes evenly over crust.
Toss apples with lemon juice and then drain well.
Toss apples with sugars, cinnamon and nutmeg.
Scatter apples evenly over cornflakes.
Roll remaining dough into a similar rectangle and lay over top of apples, tucking in the edges to seal.
Brush top with beaten egg white.
Bake 1 hour until golden brown and apples are tender.

GLAZE
1/2 cup powdered sugar
1 tablespoon WHOLE milk
1/2 teaspoon PURE vanilla or almond extract

Whisk ingredients together until smooth.
Brush over warm crust.
Cool COMPLETELY in pan on wire rack before cutting into pieces.

NOTE:

If using frozen apples, thaw and drain well. Toss with 4 tablespoons of flour before adding the cinnamon and nutmeg.
You can easily substitute quick cooking oats for the cornflakes.
You can heat each slice for a few seconds in the microwave and add a scoop of vanilla bean ice cream for a treat.

COOKING THURSDAY ~ VANILLA BEAN CHEESECAKE ~ BLOG 366.4

Hubby loves a “plain” cheesecake so I FINALLY created a recipe that satisfies us both! Vanilla bean for the cheesecake and flavored glazes for me. This one was for Christmas so it had a cranberry pomegranate glaze.

VANILLA BEAN CHEESECAKE
CRUST
1 1/4 cups graham cracker crumbs**(see notes)
1/3 cup melted butter
1/4 cups sugar

Preheat oven to 350°.
Stir all together until well blended.
Spread evenly into a 9 inch spring form pan, pressing into the bottom and up the sides.

FILLING
16 ounces cream cheese, softened
8 ounces sour cream
2 tablespoons cornstarch
1 cup sugar
2 tablespoons butter, softened
1 vanilla beans, split and scraped for seeds
2 cups whipping cream
8 ounces white chocolate, chopped small

Add 2 packages of the cream cheese, sour cream, cornstarch and sugar to a large bowl and beat on low until well combined and sugar is dissolved.
Add butter and vanilla bean paste, mixing until smooth.
Pour over graham cracker crust.
Bake 40-45 minutes until top is light golden brown.
Turn off oven and let cheesecake sit for 30 minutes in the oven.
Remove from oven and cool COMPLETELY on a wire rack for 2 hours.

MOUSSE LAYER
2 cups heavy whipping cream
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 vanilla beans, split and scraped for seeds

Beat whipping cream in a chilled bowl until you have soft peaks.
Gradually add powdered sugar, beating until you have stiff peaks. Chill until needed.
Microwave white chocolate for 30 second increments until smooth.
In another bowl beat cream cheese until smooth and fluffy.
Beat in melted chocolate and vanilla bean paste until blended.
Fold in chilled cream.
Spread over cooled cheesecake.
Chill, covered until firm.

NOTES:

Crisp ginger snaps make a flavorful alternative to the graham cracker crumbs.
This is best made 1-2 days in advance.

RUM RAISIN PUMPKIN PIE ~ BLOG 365.328

For us, traditional pumpkin pie has become kind of boring and don’t even try and serve one of those from a big box store, they’re so boring and cardboard like. When I found this recipe I just knew this would become our new favorite! I embellished it a bit with changing up the rum to an apple rum we love. I’m also increasing the amount of raisins next time.

RUM RAISIN PUMPKIN PIE

1/2-1 cup golden raisins**(see notes)
1/4 cup apple rum
1/4 cup boiling water
2 LARGE eggs
3/4 cup packed brown sugar
1 tablespoon AP flour
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon QUALITY cinnamon
1/4 teaspoon FRESH ground nutmeg
1/4 teaspoon ground cloves
15 ounce can pumpkin
8 ounces evaporated milk**(see notes)
Crust for a single crust pie – your choice, homemade or store bought

Preheat oven to 400°.
Roll dough into a 1/8 inch thick circle and transfer to a 9 inch pie plate. Trim crust to 1/2 inch beyond the plate rim and flute edge. Place raisins in a small bowl and cover with the rum and boiling water. Let them sit 5 minutes. **(see notes)
In a large mixing bowl combine the eggs, brown sugar, flour, salt and spices.
Stir in the pumpkin and raisin mixture.
Gradually blend in milk.
Pour into crust.
Bake 35-40 minutes until knife inserted in center comes out clean. **(see notes)
Cool on wire rack.
Refrigerate any leftovers if there are some.

NOTE:

I like to use golden raisins which are naturally plumper and juicier than regular raisins. When I use golden raisins I use all rum and let them sit for 10-15 minutes.
Use the rest of your evaporated milk in your Thanksgiving mashed potatoes.
Cover edges with foil last 15-20 minutes if edges are browning too quickly.

HUMMINGBIRD CAKE ~ BLOG 365.243

Homemade hummingbird cake is exceptionally moist and flavorful with layers and layers of banana pineapple spice cake and a super silky cream cheese frosting!

HUMMINGBIRD CAKE

2 cups THINLY sliced pecans
1 cup of sweetened shredded coconut would be wonderful though!
3 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons PURE ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon FRESH ground nutmeg
1/2 teaspoon salt
2 cups mashed bananas (4 large ripe bananas)
8 ounce can crushed pineapple, slightly drained. You want a little juice, but not all of it!
3 LARGE eggs, at room temperature
2/3 cup neutral oil or melted coconut oil)
1 cup packed brown sugar
3/4 cup FINELY ground granulated sugar
2 teaspoons PURE vanilla extract

Preheat the oven to 300°.
Spread pecans onto a lined baking sheet,toasting for 6-8 minutes.
Remove from the oven to cool.
Turn oven up to 350°.
Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. The parchment paper will help the cake release from the pan.
Whisk the flour, baking soda, cinnamon, allspice, nutmeg and salt together in a large bowl. 
Whisk the rest of the cake ingredients in a medium bowl.
Pour wet ingredients into dry ingredients and whisk until completely combined. You’ll have 7 cups of batter.
Fold in 1 1/2 cups of the toasted pecans, saving the rest for garnish.
Spread batter evenly between the 3 prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Rotate pans halfway through baking.
Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat. If desired cut cakes in half to make 6 smaller layers.
Discard the tops or eat.

CREAM CHEESE FROSTING
16 ounces FULL FAT cream cheese, softened room temperature
3/4 cup (12 tablespoons) unsalted butter, softened to room temperature
5 cups powdered sugar
1 tablespoon WHOLE milk
2 teaspoons PURE vanilla extract
1/8 teaspoon salt, or more to taste

In a large bowl beat the cream cheese and butter together on high speed until smooth and creamy.
Add the powdered sugar, vanilla, milk, and salt, beating on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
Taste and adjust salt if needed.

ASSEMBLY

Place 1 cake layer on your cake turntable, cake stand or serving plate.
Evenly cover the top with frosting.
Top with 2nd layer and evenly cover the top with frosting.
Finish with the third cake or 4th, 5th and 6th layer(s) and spread the remaining frosting all over the top and sides.
Garnish with leftover toasted pecans.
Refrigerate for at least 30 minutes before slicing to prevent the cake from falling apart as you cut it.

NOTES:

TO MAKE AHEAD: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container, then bring to room temperature when ready to use.
FROZEN BANANAS: You can use thawed frozen bananas in this recipe, but thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing.
CUPCAKES: This recipe will make 3 dozen cupcakes. Fill liners 2/3 full and bake 20-22 minutes or until cooked through.
BUNDT CAKE: This recipe makes a great bundt cake, but is too much batter for a 9×13 cake. Bake time will be longer for a bundt cake, 55-65 minutes. Use a toothpick to test for doneness. DO NOT OVER BAKE.

Adapted from Southern Living.

DOUBLE BANANA CAKE ~ BLOG 365.185

I hope you’re having a WONDERFULLY relaxing and happy 4th of July – Stay safe and don’t forget to hydrate! It’s HOT out there.

DOUBLE BANANA CAKE
18 ounce banana cake mix plus any ingredients to prepare it according to package directions
3/4 cup chopped walnuts
1 banana, THINLY sliced
4 tablespoons NUTELLA hazelnut spread

Preheat oven to 350°.
Spray 9 inch deep baking dish.
Prepare cake mix according to package directions.
Fold in nuts.
Spread batter in prepared pan.
Dot batter with NUTELLA.
Using a knife swirl the Nutella into the cake mix.
Layer banana slices in a single layer on top.
With your fingers or the back of a spoon press banana slices down into the cake batter.
Bake 25-30 minutes or until tester comes out of center clean.
Cool in pan 15 minutes.
Frost as desired.

ULTIMATE COFFEE CAKE ~ BLOG 365.171

For years I made this simple and classic Bisquick coffee cake from the back of the box, but I doctored it up my way. So recently I went looking for Bisquick’s original recipe and was surprised to find MANY versions of it by several bakers. The only thing I found in common was the use of Bisquick and most people did what I’d been doing for many years ~ double the ooey gooey streusel!

MY RECIPE for the ULTIMATE COFFEE CAKE
STREUSEL TOPPING
2/3 cup Bisquick®
2/3 cup PACKED brown sugar
4 tablespoons butter, softened
1 tablespoon QUALITY ground cinnamon
1/3-1/2 cup golden raisins
1/3-1/2 cup chopped walnuts (optional)

Combine the baking mix, brown sugar, cinnamon, and butter with a pastry blender or fork until crumbly.
Fold in nuts and raisins, if using. Set aside.

CAKE
2 cups Bisquick®
2/3-3/4 cup WHOLE milk
3 tablespoons sugar
1 LARGE egg
1 teaspoon PURE vanilla extract
1 tablespoon QUALITY ground cinnamon

Preheat the oven to 375°.
Grease a DEEP 9-inch baking dish.
In a large bowl, combine baking mix, sugar, cinnamon, milk, and egg together, mixing well.
Pour the mixture into the greased baking dish.
Spread the topping evenly over the cake batter.
Use a knife to swirl the streusel topping into the cake.
Bake 25-30 minutes or until a toothpick comes out clean.
Pour a cup of coffee and enjoy!

NOTES:

BISQUICK is the ONLY baking mix that works EXACTLY right in this recipe. Substitute other brnads at your own risk 😀
For really ooey and gooey streusel double the amounts.
When I’m feeling a bit naughty I soak the raisins in a spiced rum first. Be sure to drain them well before adding them to the streusel.

Here are the links to a few of the similar recipes I found.

BETTY CROCKER
INSANELY GOOD RECIPE’S

MY BAKING ADDICTION’S Yield 8-10 servings
This version of the same basic coffee cake gets its tang from sour cream and has a little twist using either pumpkin pie spice or apple pie spice instead of plain cinnamon PLUS a bit of a crunch from pecans though I prefer walnuts.

BISQUICK COFFEE CAKE
STREUSEL TOPPING
⅔ cup Bisquick mix
⅔ cup packed light brown sugar
1 teaspoon pumpkin pie spice
¼ cup unsalted butter, cold
½ cup chopped pecans (optional)

In a medium bowl, stir combine ⅔ cup Bisquick, ⅔ cup brown sugar and 1 teaspoon pumpkin pie spice. Use a pastry blender to cut in the butter until well combined and only small pieces of butter are visible.
Stir in the pecans. Set aside.

CAKE
2 cups Bisquick mix
2 tablespoons light brown sugar
½ teaspoon pumpkin pie spice
⅔ cup sour cream
¼ cup milk
1 egg
1 teaspoon vanilla extract

Preheat oven to 375°F.
Spray a 9-inch round cake pan with cooking spray. Set aside.
In a large bowl, whisk together the remaining Bisquick, brown sugar, and pumpkin pie spice.
Stir in the sour cream, milk, egg, and vanilla until well combined.
Spread half of the cake batter into the bottom of the greased cake pan.
Sprinkle evenly with half of the streusel.
Top evenly with the remaining cake batter, followed by the rest of the streusel.
Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean.

LEMON TIRAMISU ~ BLOG 365.146

NO COFFEE and NO RAW EGGS makes this rich, creamy, tangy, tart yet sweet dessert the PERFECT cake for your next Sunday dinner. But beware, the flavor is best when the cake has set for a day or so ahead. And the best feature – it’s a NO BAKE recipe. Also BEWARE that the alcohol is NOT baked off in this recipe.

I made them in these cute little parfait style cups for an Eagles function last week and they were a HUGE hit!

LEMON TIRAMISU serves 10-12
1 1/4 cups heavy whipping cream
1 pound marscapone (see notes)
⅓ cup extra fine sugar
2 teaspoons PURE vanilla extract
Zest of 1 lemon
28 ladyfingers (see notes)
½ cup Limoncello
1 cup lemon curd
Lemon curd (recipe below)
Candied lemon slices, garnish   They are super EASY to make! (recipe below)

In a medium bowl, beat the cream with a hand mixer to soft peak stage. Set aside.
In a separate bowl, beat the mascarpone, sugar and vanilla together until it thickens up and it also reaches a soft peak stage.
Fold in the lemon zest with a spatula.
Fold ⅓ of the whipped cream into the mascarpone mixture GENTLY so as not to knock out the air out.
Fold another ⅓ of the whipped cream into the mascarpone mixture GENTLY so as not to knock out the air out.
Fold the remaining ⅓ of the whipped cream into the mascarpone mixture GENTLY until all incorporated.
Quickly dip each cookie into the liqueur (DO NOT SOAK) and lay them side by side in a 9 inch square baking dish, pressing down lightly to make them all level and trim some if necessary.
Top the cookies with half the mascarpone cream mixture, spreading it evenly with an offset spatula.
Then spread ½ the lemon curd over the cream. Add another layer of dipped cookies, then spread the remaining curd over the top.
Pipe or spread the remaining mascarpone mixture over the top of the curd.
Refrigerate AT LEAST 6 hours or PREFERABLY overnight before serving.
For nice neat slices, place in the freezer for 45-60 minutes before slicing. Make sure it’s not too firm inside when you serve though as this should be a nice soft set dessert.
Right before serving, add some candied lemon slices or zest to garnish.

NOTES:

You can substitute cream cheese for the marscapone, BUT please realize this will slightly affect your flavor. Marscapone is made with cream where as cream cheese is made with milk.
The number of ladyfingers required will depend on their size. Here in our small town they are difficult to find. Check for them on the cookie aisle. Sometimes they locate them on the international aisle. You can make your own ladyfingers or even substitute sponge cake, cut into fingers. Dry them uncovered overnight on a wire rack.

LEMON CURD 
1 tablespoon grated lemon zest
 1⁄2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3⁄4 cup sugar
4 LARGE egg yolks, beaten

In medium saucepan, mix together lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth.
Add butter and sugar, bringing mixture to a SLOW boil over medium heat.
Boil for one minute, stirring constantly.
In small bowl, with a wire whisk, beat egg yolks until smooth.
Whisk in a small amount of the hot lemon mixture.
Pour the egg mixture into the sauce pan, whisking well until well blended.
Reduce heat to low; cook, stirring constantly, 5 minutes or until thick DO NOT BOIL.
Pour mixture into medium bowl.
Cover with saran pressing so there is contact with the surface to prevent a skin from forming as it cools.
Cool to room temperature.
Refrigerate 3 hours.

CANDIED LEMON SLICES
1 cup granulated sugar
1 cup water
 2 tablespoons FRESH lemon juice
2-3 lemons sliced to 1/8-inch thickness
In a large saucepan, combine the sugar, water and lemon juice.
Bring to a boil.
Reduce to a simmer and add lemon slices in a single layer.
Simmer over medium-low for 15 minutes, gently flipping once or twice during the cooking process.
Transfer the lemon slices to a wire cooling rack or waxed paper and let cool.
Let the candied lemons sit at room temperature for up to 24 hours before storing in an air-tight container.

VANILLA CHERRY CAKE ~ BLOG 365.122

An older gentleman from the Eagles was having a BIG birthday (85) and is of that age where he says if he can’t eat it, he doesn’t want it for gifts. I asked him what his favorite cake was and he said cherry cake like his mom and wife used to make. Well, I didn’t have a cherry cake recipe in my bag of tricks so I set out to try and replicate what he described. Let’s just say he was VERY HAPPY with this 😀

The day I made this also coincided with my cousin’s birthday. She passed away in 1998, but every year since, her sister and I have baked her a cake in tribute. We then share the pictures with each other from afar. So, this cake was also for Michelle this year!

VANILLA CHERRY CAKE Servings 10-12

3 LARGE eggs
1 cup sugar
3/4 cup avocado oil
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoon PURE vanilla
1 pinch sea salt
1 can COMSTOCK cherry pie filling
1 tablespoon sugar
1/2 teaspoon QUALITY ground cinnamon

 Preheat oven to 350°.  
Add eggs, sugar, oil, flour, baking powder, vanilla and salt to a large mixing bowl. Mix with hand beater 2 minutes until well blended.
Spread 2/3 of the batter into a greased 13×9-inch baking pan.  
Spread cherry pie filling on top of batter.
Drop the remaining batter by spoonfuls on top of the pie filling layer.  
Stir together the sugar and the cinnamon.
Sprinkle over top of cake.
Bake for 35-40 minutes until cooked through and a toothpick inserted near the center comes out clean.
Lightly glaze if desired.  I used a cream cheese glaze.
Serve warm or cooled.

BLUEBERRY ALMOND COFFEE CAKE ~ BLOG 365.13

BLUEBERRY ALMOND COFFEE CAKE adapted from SLOW ROASTED ITALIAN

Bursting with blueberries and the perfect balance of flavors with the crispy almonds. Make this easy coffee cake recipe for any occasion!

2 cups granulated sugar
3 LARGE eggs, room temperature
12 tablespoons (1 1/2 sticks) salted butter, room temperature
1 teaspoon PURE almond paste
1 tablespoon PURE vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups (12 ounces) FROZEN small WILD blueberries, thawed and drained WELL
1/2-1 cup sliced almonds

Preheat oven to 350°.
Spray a 9×13 baking pan with non-stick cooking spray and set aside.
Beat sugar and eggs for 5 minutes with a mixer on medium. The volume of mixture will increase by almost half and will be thickened and light in color.
Add butter and extracts, beating 2 more minutes.
Gradually add flour and beat until just combined.
FOLD in blueberries with a spatula.
Pour and smooth batter into prepared pan.
Sprinkle almonds on top.
Bake for 40-45 minutes until a toothpick comes out clean.
Allow to cool COMPLETELY before serving, or the cake will crack.
Use a serrated knife to cut the cake.

NOTE: The cake freezes really well. Wrap individual pieces (so you can snack as desired) in plastic wrap and then place in a resealable freezer bag. Allow thawing for 10-15 minutes on the counter before eating.

CRANBERRY POUND CAKE ~ BLOG 365.3

CRANBERRY POUND CAKE

CAKE
187 grams cake flour-sifted (1 1/2 cups plus 3 Tablespoons) before sifting
1/2 teaspoon baking powder
Pinch of salt
1 1/2 cups small cranberries (fresh or thawed) SEE NOTES
140 grams (5 oz.) white chocolate, grated fine
1 tablespoon flour
115 grams (1/2 cup) unsalted butter-softened at room temperature
300 grams sugar ( 1 and 1/2 cups)
1/2 cup heavy cream
1/2 cup mascarpone cheese
3 LARGE eggs
1 teaspoon PURE vanilla extract
2 Tablespoons browned butter

Preheat convection oven to 325°.
Butter and flour 9 x 5 x 3 loaf pan and line it with parchment paper.
Combine cake flour, baking powder and salt and sift it three times, set aside.
In a small sauce pan over medium heat salted butter until it’s nice amber color, remove the foam and set aside to cool.
Whisk the egg with vanilla extract and set aside.
Cream the unsalted butter on medium speed until it’s creamy.
Slowly add sugar and continue beating until it’s creamy.
Add heavy cream and mascarpone, beating on medium speed JUST until combined.
Lower speed and gradually add dry ingredients alternately with the eggs.
Toss cranberries with flour and finely grated white chocolate.
Fold chocolate cranberry mixture into the batter.
Pour the batter into prepared loaf pan, smooth the top.
Gently tap the pan on countertop to remove the air bubbles.
With a butter knife draw a line down the center of the pound cake.
Pour browned butter into the line.
Loosely tent pan with foil and bake 30 minutes.
Remove foil and bake another 30 minutes until the top of the cake is golden brown and a toothpick inserted comes out clean. If you don’t have convection air oven, baking time will probably take longer.
Cool the cake in the pan for 15 minutes, then remove it from the pan and COMPLETELY cool on the rack before icing.

ICING
56 grams (1/4 cup) unsalted butter-softened
112 grams (4 ounces) cream cheese-softened
1 1/2 + cups powdered sugar
1 teaspoon PURE vanilla extract
handful dried cranberries
2 tablespoons QUALITY rum or alcohol of choice

While cake is chilling soak cranberries in a quality rum.
Drain cranberries well.
Cream together softened butter and cream cheese until smooth.
Slowly powdered sugar and beat until smooth,.
Add vanilla extract.
Spread on top of the cake.
Sprinkle cranberries randomly on cake.
Chill cake until the icing is set.

NOTES

If you don’t have convection air oven raise the temperature to 350° and you will have to rotate the pan half way through the baking time.
Using smaller cranberries gives you a better disbursement throughout the cake.
If you are using frozen cranberries, thaw them first, rinse with cold water until the water is clear, drain the cranberries and dry well.
Small WILD blueberries substitute wonderfully!

SWEET LIME & HATCH CHILE CHEESECAKE

While this recipe is my traditional “COOKIES & CREAM” recipe, you can make any flavor you want – just change out the sandwich cookie flavors.

I have these awesome Sweet Lime Hatch Chile cookies that I’ve only ever found in Texas at HEB. A friend sent me several boxes this year as a wonderful gift so I decided to make this wonderful no bake cheesecake with some of them.

SWEET LIME & HATCH CHILE CHEESECAKE serves 6-8
36 chocolate sandwich cookies
5 tablespoons butter, melted
3 cups cream cheese, softened
⅓ cup sugar
1 tablespoon PURE vanilla extract
1 cup milk, warm
1 tablespoon gelatin

Separate the cream from the cookies into 2 different bowls.
Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside ½ cup of the crumbs for later.
Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.
Press the cookie crumbs in an even layer into the bottom of a 9-inch spring form pan. Set aside.
In a medium pot over low heat, mix together the cream cheese, sugar, the cream from the cookies, and vanilla extract, stirring until there are no lumps.
In a measuring cup, mix the milk with the gelatin until dissolved.
Pour the milk into the cream cheese mixture, whisking constantly until the mixture starts to bubble slightly. Remove from heat.
Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.
Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.
Unclasp the ring of the spring form pan, slice, then serve!
Enjoy!

Category: CAKES & PIES