Tuesday, November 27, 2012

Pecan Pie Cheesecake

I have seen this recipe for Pecan Pie Cheesecake all over Pinterest. I knew I had to make it for Thanksgiving.  I mean who doesn't love Pecan Pie and Cheesecake?

The crust is made from crushed Vanilla Wafer, yummy!  I may use this as a crust for future pies.

I have never made a Pecan Pie so this process was all new to me.  I really thought there would be more Dark Karo Syrup in the mix.

I had made a Cheesecake earlier this year, but this recipe was different.  Using the brown sugar made the cake a darker color, and everyone kept asking me why the cake wasn't creamy white. I'm assuming the recipes calls for brown sugar to keep the similar molasses flavors in both the pie and cake.

Something to point out - Always wrap your spring form pans with foil!  I always have a little bit of filling that leaks out while baking.

The Pie/Cake was delicious.  I was afraid it would be too sweet, but it wasn't. The cheesecake wasn't very sweet, it was more tart which balanced well with the sweetness of the pecan pie. In my opinion the pie to cake ratio was low. Next time I will make more pie filling and less cheesecake so they are even.

The Pecan Pie Cheesecake didn't even last through the Thanksgiving weekend! I will definitively make this one again.

Pecan Pie Cheesecake

1 ¾ cups vanilla wafer crumbs
¼ cup firmly packed brown sugar
⅓ cup butter, melted

Pecan Filling:
1 cup sugar
⅔ cup dark corn syrup
⅓ cup butter, melted
2 eggs
1 ½ cups chopped pecans
1 teaspoon vanilla extract

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
1 ¼ cups firmly packed brown sugar
2 tablespoons all-purpose flour
4 eggs
⅔ cup heavy whipping cream
1 teaspoon vanilla extract


Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9″ springform pan. Bake for 6 minutes. Set aside to cool.

Pecan Filling:

Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.

Cheesecake Filling:

Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.

Friday, November 9, 2012

Hot Fudge Pie

I was looking for an easy chocolate dessert to make for a Football Party last weekend, and I found this recipe for Hot Fudge Pie.

After reading the blog and learning it was her grandma's recipe, I had high hopes it would be delicious! It also only had 7 ingredients, all of which I had on hand. And with Hot Fudge in the title, I was sold.  I could eat just hot fudge (no ice cream) and be a happy camper.

4 ounces unsalted butter
1 ½ squares unsweetened baking chocolate (1.5 ounces)
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla extract
¼ cup all-purpose flour
2 tablespoons milk

  1. Pre-heat oven to 350 degrees.
  2. Butter an eight-inch diameter pie plate or cake pan – I used a 9 inch, which made my pie a little thinner.
  3. Melt butter and chocolate - I also used the microwave to do this, very easy.
  4. Mix sugar into beaten eggs, combine until sugar is fully incorporated.
  5. Mix in butter-chocolate mixture until completely blended.
  6. Add vanilla and milk. Stir well.
  7. Fold in flour, mixing just until no white streaks remain – do not overbeat.
  8. Bake for 25 minutes.
Pre Baking 
Out the Oven

I did have some trouble determining if it was done.  I knew it would have a fudgey texture so the toothpick trick wasn't going to help.  I let my pie bake a few extra minutes, and then let it cool.

We didn't eat the pie until hours later, so it wasn't all hot and gooey like the blog directed. I did warm it in the microwave before adding the ice cream.

This pie is amazing! The texture is fudgey and its so chocolaty!  I will definitively be making this again.  Grandmother Jessie - thank you for this recipe!    

Monday, November 5, 2012

Door Decor

A few months ago I stumbled upon this Door Initial idea on Pinterest - Door Initial Monogram Shabby Chic. I thought it was super cute, but I could easily make it for much less than $50.  

We started by choosing a font and making a template for the letter. Then we cut the letters out of plywood.

I painted a base coat of a dark brown.  Then I layered a barn red over it.  It look a few layers and mixes to achieve the antique look I was going for.  I found the best way was to paint the red and then use my fingers to blend in some browns for accent.

I picked up some fabric flowers, lace ribbon and wheat at my craft store to decorate the letters.

Here is my letter S and the inspiration Letter S.


I am pleased with how mine turned out (definitively shabby-chic), and it cost much less than $10.  
My door S is hanging in my kitchen now, since I have my fall wreath on my front door.

Thursday, November 1, 2012

Halloween Cookies

I randomly have Halloween cookie cutters.  So I decided to make some Halloween (Sugar-Free) Sugar Cookies. I found a great tasting recipe made with Splenda. - Sweet as Sugar Cookies.


I covered my counter top with wax paper to try to minimize the mess. 

This recipe makes over 3 dozen cookies!  I also found that I needed to bake them for 10-12 minutes to achieve the lightly browned edges.

Michael's decorated cookies! 
(The icing is not sugar free, but it makes you feel less guilty when the cookie is!)

I hope everyone had a Happy Halloween!