Oreo Cheesecake

Creamy Oreo Cheesecake topped with Chocolate Ganache,  fresh whipped cream and a sprinkling of Oreos you will love this recipe for an Oreo Cheesecake with Chocolate Ganache.

If you know me, you know me and chocolate are soul mates. Chocolate is my numba one. My lovah. My best friend…. you get the picture.

And the only shake I ever get is an Oreo Cookie Shake and Jack in the Box has the best ones. Unfortunately I hardly ever treat myself to one.  But damn every time I do I am in heaven. Seriously go get one.

You’d think with my cheesecake obsession that I would have had an Oreo cheesecake before? Well no, I hadn’t. As my friend Hayley said this was the best cheesecake so far. It really was.

The creamy cheesecake, the chocolate ganache, fresh whipped cream and crunch of the Oreos really put the cheesecake in its own league.

Like any cheesecake you must be patient, it’s not a dessert you whack together in 30 minutes. But it is so worth the wait. I always make my cheesecakes the day before I want to serve them. Chilling the cheesecake over night ensures the best end result, in my opinion.

 

I know you have an Oreo lover in your life. Make this Oreo Cheesecake for them. You will be forever their favorite person. This is decadance in its finest form.

 

These are a few things I always do when baking a cheesecake:

  • Room temperature Cream Cheese, NEVER use cold cream cheese
  • Bake my Cheesecake in a Springform Pan
  • Place the Springform Pan in a Large Round Cake Tin
  • Place the Cake Tin in a Roasting Pan and fill it with hot water, stopping halfway up the side of the cake tin
  • When about the inner 2 inch diameter of the cheesecake is jiggly and the rest is set I turn the oven off and let the Cheesecake rest in the oven for 1 hour
  • Take Cake Pan out of Roasting pan and let Cheesecake cool further on a wire rack for one hour
  • Wrap in plastic wrap and let the cheesecake chill overnight or minimum of 8 hours
  • When cutting the cheesecake to serve always have a hot cloth near by to wipe the knife clean after each cut

 

Oreo Cheesecake

Ingredients

    Crust
  • 12oz Oreos, completely crushed into a crumb
  • 3 Tablespoon Butter, melted
  • Cheesecake
  • 675 Grams (24oz) Cream Cheese, very soft at room temp.
  • 220 Grams (1 cup) Granulated Sugar
  • 139 Grams (1/2 heaping cup) Sour Cream or Greek Yogurt
  • 77 Grams (1/3 Cup) Heavy Cream
  • 1 Tablespoon Vanilla Extract
  • 2 Vanilla Bean Pods (cut in half and the caviar extracted with a knife)
  • 3 Large Eggs, at room temp.
  • 5oz Oreos, crushed with some larger pieces
  • Chocolate Ganache
  • 8oz Dark Chocolate Finely Chopped
  • 4oz Heavy Cream
  • Whipped Cream
  • 8.4 ounces (1 Cup) Heavy Whipping Cream
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Dry Milk Powder
  • 2oz Oreos, crushed

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 325F. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, vanilla extract, vanilla bean caviar mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Gently fold in crushed Oreos. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  4. Bake for 70 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  5. Chocolate Ganche
  6. In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in fridge to set.
  7. Whipped Cream
  8. When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then crumble crushed Oreos on top. To serve use a hot clean knife cut slices of cheesecake. Store in fridge.
http://confessionsofabakingqueen.com/oreo-cheesecake/

 

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Salted Caramel Tres Leches Cake

Salted Caramel Tres Leches Cake is drenched with Condensed Milk, Evaporated Milk, Half & Half and Salted Caramel finished with homemade Salted Caramel 

 

Its always been a tough choice for me. Caramel or Chocolate? Luckily most of the time I put them together so I get the best of both worlds. But sometimes there is nothing quite like a spoon full of salted caramel. Pure, creamy, salty but sweet goodness. Really there is nothing like homemade salted caramel. And its so damn easy to make. I always have some in my fridge. For those instant gratification moments. It’s been a long Monday and a spoon full of salted caramel always does the trick for me.

 

The last chocolate cake I made was a spin on this one  but I instead of plain whipped cream I added salted caramel to the heavy cream as it whipped. Woah. Life changer.

It got me thinking about cream and caramel. 9 times out of 10 I always pick caramel ice cream. Then I thought about this Bailey’s Tres Leches Cake. You see where this is going hence the title of this post.

 

 

Happy to say it was a great combination. But it ain’t for people who don’t like sweets. This is a sweet cake. Sweet in the best way. There is salted caramel in the cake batter, in the milk soak, in the whipped cream and of course a generous drizzle on top ( only for decoration, of course 😉 )

 

 

This is my favorite salted caramel recipe  Salted Caramel Sauce

 

Salted Caramel Tres Leches Cake

Ingredients

    Cake
  • 210 Grams (1 1/2 Cups) Cake Flour
  • 1/2 Teaspoon Salt
  • 1 1/2 Teaspoon Baking Powder
  • 5 Large Eggs, Separated, at room temp.
  • 4oz (1/2 Cup) Unsalted Butter
  • 200 Grams (1 cup) Granulated Sugar
  • 3 Tablespoons Salted Caramel
  • 1 1/2 Teaspoons Vanilla Extract
  • Milk Soak
  • 12oz Evaporated Milk
  • 14oz Condensed Milk
  • 8oz Half & Half
  • 4 oz Salted Caramel
  • Topping
  • 12 oz (1 1/2 Cups) Heavy Cream
  • 5 oz Salted Caramel

Instructions

    Cake
  1. Preheat oven to 350F and grease a 9X13 pan and set aside.
  2. In a large bowl whisk together the cake flour, salt and baking powder.
  3. In the bowl of an electric mixer whisk the egg whites on high. Until stiff peaks form. Then add to a clean bowl.
  4. Using the same electric mixer bowl with a paddle fitting add the butter and beat until light and fluffy. Add in granulated sugar and mix for 3-5 minute until the butter and granulated sugar are fully combined. Then add the salted caramel. Add in the egg yolks one at a time then the vanilla extract.
  5. Add the dry mixture to the wet, mixing until just combined. Fold in egg whites. Pour into prepared pan and bake for 22-26 minutes, until when touched the cake bounces back.
  6. Let cool on wire rack. Once completely cool prepare the milk soak.
  7. Milk Soak
  8. In a large bowl combine evaporated milk, condensed milk, half & half and salted caramel.
  9. Using a skewer or fork poke the cake many times. The more holes the better. Then pour the milk soak evenly over the whole cake.
  10. Topping
  11. In a large bowl of an electric mixer with a whisk attachment beat the whipped cream and 3oz salted caramel. Beat until stiff peaks form. Then spread on top of the cake. Drizzle remaining salted caramel. This cake is best if it sits in the fridge for a few hours or overnight. Serve cold.
http://confessionsofabakingqueen.com/salted-caramel-tres-leches-cake/

 

Bailey’s Tres Leches Cake 

Blueberry Cheesecake

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Sticky Toffee Pudding Blondies

Chewy Blondies filled with Dates and Toffee Bits, these Sticky Toffee Pudding Blondies are the perfect edition to your Christmas cookie plate! 

 

So my friend Hayley wrote this amazing dessert book Out of the Box Desserts, amazing desserts. Semi homemade, since sometimes we don’t have time to make everything from scratch. And hello who doesn’t love an easier/quicker to make dessert? From a cheesecake with a freaking cocoa krispies crust to a Sinful Brookie cake to Sticky Toffee Pudding Blondies.

You see one time Hayley and I were at disneyland, she had never heard of sticky toffee pudding I told her how amazing it is. Then leave it to Hayley to come up with Sticky Toffee Pudding Blondies.

 

With my English family we have Sticky Toffee Pudding at most parties and running two British Pubs I serve Sticky Toffee Pudding like 12 times a night. So I’d like to say I am kind of an expert on Sticky Toffee Pudding. These blondies taste like Sticky Toffee Pudding! I was shocked just how much. I will be making these time and time again. And so should you!

 

And also Out of the Box Desserts would make a fabulous Christmas Present. Who wouldn’t love having the key to delicious & easy to make desserts?!

Thank you for the book Hayley, it is absolutely fabulous just like you!

 

Confession: I ate 1/3 of the whole 9X 13 pan within 30 minutes of these being out of the oven. Can’t stop won’t stop!!!

Sticky Toffee Pudding Blondies

Ingredients

  • 1 cup butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup pitted dates, roughly chopped
  • 1/2 cup toffee bits
  • Caramel sauce for drizzling on top

Instructions

  1. Preheat the oven to 350F and grease a 9X13 pan, set aside.
  2. Melt the butter in a large saucepan over medium heat, stirring frequently so the butter does not burn. Let cool cool for about 5 minutes. Then add brown sugar mix until combined, add in eggs one at a time. Next mix in the vanilla extract.
  3. Fold in the flour, baking soda and salt until just combined. Add dates and toffee bits and mix until just combined.
  4. Pour batter into prepared pan and bake for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Let the bars cool in pan. Drizzle with caramel sauce.
http://confessionsofabakingqueen.com/sticky-toffee-pudding-blondies/

Recipe Source: Out of the Box Desserts by Hayley Parker @ The Domestic Rebel 

 

Salted Millionaire’s Shortbread

Salted Millionaire's Shortbread www.confessionsofabakingqueen.com

 

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Pillsbury™ Brownie Bottomed M&M’s® Cheesecake

This shop has been compensated by Collective Bias, Inc. and its advertiser, MARS Incorporated. All opinions are mine alone. #BakeInTheFun #CollectiveBias

Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

Pillsbury™ Brownies create a chewy, moist, chocolatey brownie crust that is then topped with a creamy dreamy cheesecake swirled with mini M&M’s® make this Brownie Bottom Cheesecake Recipe perfect for your Christmas Party! 
Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

 

The other day we had a fundraiser for my high school reunion. Yes, I am that nerd that is on the board for the high school reunion. Thanks to Cassie and Jackie that is. I had somehow convinced, really forced, one of my besties, Tiffany, to come with me. I picked her up and on the way we stopped in to Walmart so I could pick up Pillsbury™ Family Size Chocolate Fudge Brownie Mix for this Brownie Bottom Cheesecake. We galavanted around the store, naturally getting caught up in the wine and makeup aisle but eventually made our way to the baking aisle for the Pillsbury™ Brownie mix.
Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

We headed to the fundraiser and while it wasn’t a great turn out, our host was very generous in his donation to our reunion. And it was a great excuse for me to have a burger on a Wednesday night 😉

 

Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

 

Fast forward to a few days later and cheesecake time it was. My favorite time. If you’ve been on my blog before you may have seen a cheesecake or two.

These are a few things I always do when baking a cheesecake:

  • Room temperature Cream Cheese, NEVER use cold cream cheese
  • Bake my Cheesecake in a Springform Pan
  • Place the Springform Pan in a Large Round Cake Tin
  • Place the Cake Tin in a Roasting Pan and fill it with hot water, stopping halfway up the side of the cake tin
  • When about the inner 2 inch diameter of the cheesecake is jiggly and the rest is set I turn the oven off and let the Cheesecake rest in the oven for 1 hour
  • Take Cake Pan out of Roasting pan and let Cheesecake cool further on a wire rack for one hour
  • Wrap in plastic wrap and let the cheesecake chill overnight or minimum of 8 hours
  • When cutting the cheesecake to serve always have a hot cloth near by to wipe the knife clean after each cut

Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

 

If you follow those steps you should be able to make a show stopping cheesecake with no problems!

I absolutely love making a cheesecake. Dessert is really two in one, I have so much fun making it the night before usually with my sisters or mom and then the next day sharing it with the rest of my family. I always make a cheesecake for a family party, whether its Christmas or a Birthday it is so nice to make something the day before. And who doesn’t love the gift of a sweet treat? My family sure does!

 

Brownie Bottom Cheesecake Recipe is perfect for Christmas Day dessert or any other special paaaarty with your friends and family.

 

Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

 

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Brownie Bottomed Cheesecake

Ingredients

    Crust
  • 1 Box of Pilsbury Chocolate Fudge Family Size
  • Ingredients listed on box
  • Cream Cheese
  • 24oz Cream Cheese
  • 1 Cup Granulated Sugar
  • 1/3 Cup Heavy Cream
  • 1/3 Cup Sour Cream/ Greek Yogurt
  • 1 Tablespoon Vanilla Extract
  • 3 Large Eggs, at room temp.
  • 1/2 Cup M&M’S® Brand Minis Milk Chocolate Baking Bits
  • 1 Tablespoon Flour
  • Whipped Cream
  • 8.4 ounces (1 Cup) Heavy Whipping Cream
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Dry Milk Powder
  • 1/3 Cup M&M’S® Brand Minis Milk Chocolate Baking Bits for decorating

Instructions

    Crust
  1. Spray a 9 inch Springform pan and a 8X8 or 9X9 pan with non stick cooking spray, and preheat oven to 350F.
  2. Prepare the brownie mix according to the back of the box. Divide batter between two pans equally. Bake at 350F for 20 minutes or until when sticking a toothpick in only moist crumbs crumbs stick, let cool on a wire rack. The springform pan press the brownies down a little bit, this will be your crust. Go ahead and eat other pan of brownies.
  3. Cheesecake
  4. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream and vanilla extract until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps.
  5. In a small bowl mix the M&M’S® Brand Minis Milk Chocolate Baking Bits and flour. Then gently pour into cheesecake mixture.
  6. Pour the batter into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  7. Bake for 80 to 90 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  8. Whipped Cream
  9. When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Use the remaining M&M’S® Brand Minis Milk Chocolate Baking Bits to decorate.
  10. To serve use a hot clean knife cut slices of cheesecake. Store in fridge.
http://confessionsofabakingqueen.com/brownie-bottom-cheesecake/

 

Want some more ideas to bake with M&M’S® Brand Minis Milk Chocolate Baking Bits?

 

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Guinness Gingerbread Cake Recipe

Guinness Gingerbread Cake topped with a Brown Butter Frosting is the perfect cake for Christmas time. Warm me up with a cuppa tea and a slice of this dreamy cake. 

Guinness Gingerbread Cake Recipe www.confessionsofabakingqueen.com

I love cooking with booze. It’s just fun. You feel me?

I tend to cook with Guinness often like here or here.

I’ve actually made this cake for the last few years but haven’t shared it here yet. It’s delicious. It’s not overly sweet. This ginger cake is perfect for Christmas time. It’s so warm. It really doesn’t need the frosting but brown butter buttercream, come on?! The best.

Guinness Gingerbread Cake Recipe www.confessionsofabakingqueen.com

 

This cake is also one of those cakes that goes perfect with a cuppa tea or a cup of coffee. It’s like it warms your soul this cake.

Guinness Gingerbread Cake Recipe www.confessionsofabakingqueen.com

While most people want to get through Thanksgiving before they think about Christmas, I was on to Christmas come October 1st. It really is the best time of the year. Now if only Southern California would get rid of these 95F temperatures. ..

Guinness Gingerbread Cake with Brown Butter Glaze

Ingredients

    Brown Butter Frosting
  • 3/4 Cup Butter, browned
  • 1 Teaspoon Vanilla Bean Paste
  • 1/2 Teaspoon Salt
  • 3 Tablespoons Heavy Cream
  • 2 - 2 1/2 Cups Powdered Sugar
  • Cake
  • 1 bottle of Guinness
  • 1/2 cup Unsalted Butter
  • 3/4 cup Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1 cup molasses
  • 2 Large Eggs at room temp.
  • 1 Tablespoon Vanilla Extract
  • 2 2/3 cup all purpose Flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 tsp ground cloves
  • 3/4 cup sour cream

Instructions

    Frosting
  1. In a heavy bottom saucepan brown the butter. Mix constantly, over low-medium heat, do not walk away. You will start to see it foam up then brown flecks will appear. When the brown flecks appear and you smell a nutty aroma the butter is done. Pour into a container to set up, place in fridge.
  2. Cake
  3. Preheat oven to 350F and grease a 10 cup bundt pan.
  4. In a saucepan over medium heat cook guinness for 10 minutes, the liquid will reduce. Add in butter until mostly melted. Take off heat then mix in sugars and molasses, let cool for 5-10 minutes.
  5. In a large bowl whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and cloves.
  6. Pour wet mixture into the dry ingredients, mixing until just combined then fold in sour cream.
  7. In the cooled Guinness mixture whisk in eggs then vanilla.
  8. Bake for 35-40 minutes, until cake bounces back when you touch or a toothpick inserted comes out with only moist crumbs.
  9. Frosting
  10. Set browned butter on counter to come to room temperature.
  11. In the bowl of an electric mixer beat the browned butter for 1 minute. Add in vanilla bean paste, salt and powdered sugar, mixing on low, once fully combined. Once combined add in heavy cream and beat for another 2-3 minutes. Frost cake to your liking, I used a round open tip. Store in an air tight container on counter or fridge for 4-5 days.
http://confessionsofabakingqueen.com/guinness-gingerbread-cake-recipe/

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Salted Millionaire’s Shortbread

Buttery Shortbread Crust, topped with Salted Caramel,  finished with chocolate and sprinkle of sea salt, this Salted Millionaire’s Shortbread Recipe is the Best! 
Salted Millionaire's Shortbread Recipe www.confessionsofabakingqueen.com

When I was growing up my aunty would make millionaire’s shortbread occasionally. I love millionaire’s shortbread. So darn good. Caramel, shortbread and chocolate? Sign me the heck up!!

Salted Millionaire's Shortbread Recipe www.confessionsofabakingqueen.com

It recently occurred to me adding sea salt would probably be an amazing idea. It was. I died, went to heaven and indulged on three million bars of these.

Salted Millionaire's Shortbread Recipe www.confessionsofabakingqueen.com

 

This is super easy to make, the only time consuming part is making the caramel layer. Stirring a pot of caramel over a hot stove, will make you hot. But worth it. Sooooooo worth it.

Salted Millionaire's Shortbread Recipe www.confessionsofabakingqueen.com

Not to mention this Salted Millionaire’s Shortbread Recipe is perfect Christmas treat for friends and family! The recipe makes lots of little bars, by all means eat them all yourself just be prepared for a sugar coma!!

Salted Millionaire’s Shortbread

Ingredients

    Shortbread Crust
  • 6.25 ounces All-Purpose Flour
  • 1.75 ounces Granulated Sugar
  • Pinch of Salt
  • 8 tablespoons Unsalted Butter, melted
  • Caramel Layer
  • 7oz Sweetened Condensed Milk
  • 3.5oz Brown sugar
  • 2oz Heavy Cream
  • 2oz Light Corn Syrup
  • 4 Tablespoons Unsalted Butter
  • 1 Teaspoon Sea Salt
  • Chocolate Layer
  • 5.5oz Semi Sweet Chocolate (4 oz chopped fine, 1.5 oz grated)
  • Sea Salt for sprinkling on top of bars

Instructions

    Shortbread Crust
  1. Preheat oven to 350F and line a 9X9 pan with foil so the foil overhangs.
  2. In a large bowl mix together flour, sugar and salt. Add the melted butter and stir buttery is fully combined, the crumbs will be moist. Press dough into bottom of prepared pan. Press dough to create an even layer, then use a fork to prick the dough every inch.
  3. Send to oven to bake for 20-25 minutes. Then let cool on a wire rack for 20 minutes.
  4. Caramel Filling
  5. In a large heavy bottom pan add condensed milk, brown sugar, heavy cream, corn syrup, and unsalted butter. Over medium heat stir often until mixture register to 236F to 240F degrees. This will take about 15- 20 minutes of stirring.
  6. Once temperature is reached take off heat and add the sea salt. Then pour the caramel over the shortbread crust.
  7. Chocolate Topping
  8. Using a double broiler or microwave melt the first 4 oz of chocolate being careful not to burn, then add the grated chocolate to the melted chocolate. Spread chocolate over the caramel layer and sprinkle with sea salt. Chill in fridge for 30 minutes, until set. Cut into bars and store in air tight container for up to 1 week.
http://confessionsofabakingqueen.com/salted-millionaires-shortbread/

Recipe Slightly Adapted from : Cooks Illustrated

Salted Caramel Millionaire's Shortbread www.confessionsofabakingqueen.com

 

Fan of Salted Caramel?

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Chewy Pumpkin Chocolate Chunk Cookies

This Chewy Pumpkin Chocolate Chunk Cookies Recipe will become your new favorite. Brown Butter, Pumpkin Pie Spice, Pumpkin and of course loads of Chocolate Chunks are what makes these the best Pumpkin Cookie!  Chewy Pumpkin Chocolate Chunk Cookies Recipe www.confessionsofabakingqueen.com

 

So confession, I’ve made these cookies like 12 times in the last couple weeks. I think I have OD on them a little. Okay maybe not 12 times but really I made them at least 5 times, that is a lot for me. They’re just that good. Pumpkiney but chewy, filled with chocolate.

 

Chewy Pumpkin Chocolate Chunk Cookies Recipe www.confessionsofabakingqueen.com

 

They also start off with brown butter, which really just takes anything to the next level. And the warm notes of brown butter pair perfectly with pumpkin.

 

Chewy Pumpkin Chocolate Chunk Cookies Recipe www.confessionsofabakingqueen.com

Mixing the butter, sugar, egg yolk and pumpkin mixture takes a little time but you will see the batter change colors, becoming much lighter by the third time. I learned to do this from a Cooks Illustrated cookie recipe. I adore Cooks Illustrated and love reading their books, magazines and all the online information.

 

Chewy Pumpkin Chocolate Chunk Cookies Recipe www.confessionsofabakingqueen.com

 

Chewy Pumpkin Chocolate Chunk Cookies

Ingredients

  • 2oz Unsalted Butter, browned
  • 2 oz Unsalted Butter, cut into small cubes
  • 150 Grams/ 3/4 Cup Brown Sugar
  • 50 Grams/ 1/4 Cup Granulated Sugar
  • 61 Grams/ 1/4 Cup Pumpkin Puree
  • 1 Egg Yolk, at room temp.
  • 1 Tablespoon Vanilla Extract
  • 240 Grams/ 2 Cups All Purpose Flour
  • 1.5 Teaspoon Salt
  • 1.5 Teaspoons Baking Soda
  • 1 Tablespoon Pumpkin Pie Spice
  • 2 Teaspoons Cornstarch
  • 8oz/ 1 Cup Chocolate Chunks/ Chips

Instructions

  1. In a medium saucepan over medium heat melt the 2 oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
  2. In the bowl of an electric mixer add the brown butter and the regular butter. Add the brown sugar and granulated mix and beat for 2 minutes. Add in Pumpkin Puree & Vanilla Extract, beat for two minutes. After the two minutes let the batter rest for 30 seconds and repeat the process 2 more times.
  3. In a seperate bowl mix together the flour, salt, baking soda, pumpkin pie spice and cornstarch.
  4. Slowly add flour mixture to the wet mixture, mixing just until combined. Fold in chocolate chunks. Place dough covered in fridge for 30 minutes to an hour.
  5. Preheat oven to 350F and line a baking sheet with a silpat line or parchment paper.
  6. Scoop 2 tablespoons balls of dough and bake for 9-11 minutes, let cool on a wire rack for 5 minutes. Store in air tight container for 5 days.
http://confessionsofabakingqueen.com/chewy-pumpkin-chocolate-chunk-cookies/

 

Chewy Chocolate Chunk Cookies www.confessionsofabakingqueen.com

 

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Cookie Butter Oat Cookies Recipe www.confessionsofabakingqueen.com

 

Look at that oozey chocolate!!

Chewy Pumpkin Chocolate Chunk Cookies Recipe www.confessionsofabakingqueen.com

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Brown Butter Pumpkin Cake Recipe

Easy Brown Butter Pumpkin Cake filled with Dulce de Leche and a Brown Butter Frosting, you will love this Pumpkin Cake Recipe
Easy Brown Butter Pumpkin Cake Recipe www.confessionsofabakingqueen.com

 

Cake always seems so boring. Dry, overly sweet fake tasting frosting. Not into that. But moist pumpkin cake with dulce de leche filling and a brown butter frosting, yeah I am SOOO into this easy pumpkin dessert recipe.

 

Easy Brown Butter Pumpkin Cake Recipe www.confessionsofabakingqueen.com

This baby came to me just when I needed it. It had been about three weeks, my carpel tunnel had been acting up, my lower back had been bugging me at bootcamp. Then one morning I brushed my hair. Yes, all I did was brush my hair. And then went my neck. Out it was.

Seriously brushing my hair threw out my neck/ back. It was miserable.

Easy Brown Butter Pumpkin Cake Recipe www.confessionsofabakingqueen.com

Off to the Acupuncturist. Only this was 7:45am and they don’t even open till 9am. I called about 6 times before 9 hoping someone would answer, no such luck. But at exactly 9am I booked an appointment, 2:45pm. That was a looooong way away.

I had acupuncture, cupping and a therapeutic massage, I could finally move my neck. It’s still very painful but it moves. Hoping I wake up tomorrow with a new found love for the freedom of looking side to side without a striking pain in my back.

Easy Brown Butter Pumpkin Cake Recipe www.confessionsofabakingqueen.com

When something like that happens to me I find it an excuse to eat whatever the hell I want. In this case, Brown Butter Pumpkin Dulce De Leche Cake and a few squares of chocolate. Food good measure, ya know?

As my sister Lydia said this is “Crack”. The pumpkin, brown butter, dulce de leche, brown butter frosting and crunchy pumpkin seeds.

Brown Butter Pumpkin Cake Recipe

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 20 minutes

Yield: One 8-inch Layer Cake

Brown Butter Pumpkin Cake filled with Dulce de Leche and a Brown Butter Frosting

Ingredients

    Cake
  • 4oz Browned Butter, at room temp.
  • 150 Grams Granulated Sugar
  • 100 Grams Brown Sugar
  • 2 Tablespoons Vegetable Oil
  • 3 Large Eggs, at room temperature
  • 1 Tablespoon Vanilla Extract
  • 15oz Pumpkin Puree
  • 8oz All Purpose Flour
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • Frosting
  • 4oz Browned Butter
  • 4oz Cream Cheese
  • 250 Grams Powdered Sugar
  • 1 Tablespoon Vanilla Extract
  • 3 Tablespoons Heavy Cream
  • Assembly
  • 6oz of Dulce de Leche
  • Pumpkin Spiced Pumpkin Seeds (Optional)

Instructions

    Cake
  1. Prior to making the cake brown some butter, 8oz to be exact. Then let cool to room temp. You can expedite the process by putting the butter in the fridge/ freezer after browning.
  2. Preheat oven to 350F and grease two deep 8 inch cake pans, set aside.
  3. In the bowl of an electric mixer with the paddle attachment on beat the browned butter with both sugars. Beat on medium speed for 4-6 minutes, until very light and fluffy. Then add in vegetable oil and beat for another 2 minutes.
  4. Mix in eggs, one at a time then vanilla extract. Add pumpkin puree until fully combined.
  5. In a seperate bowl sift together the all purpose flour, pumpkin pie spice, baking soda, baking powder and salt.
  6. Gently mix dry ingredients into wet mixture, until just combined.
  7. Pour into prepared pan and bake for 38-40 minutes or until when middle of cake is touched it bounces back. Let cool on wire rack until completely cool.
  8. Frosting
  9. In the bowl of an electric mixer with the paddle attachment beat the browned butter and cream cheese for 2 minutes. Add in powdered sugar, vanilla extract and heavy cream- beat on low until powdered sugar in incorporated. Then beat for another 4-5 minutes.
  10. Assembly
  11. Place one cake layer on serving plate. Spread dulce de leche on top of first layer. Top second cake layer on top.
  12. Spread frosting on top and sides to fully cover cake. Sprinkle Pumpkin Spiced Pumpkin Seeds on edge of cake for decor. Store in fridge for up to 5 days.
http://confessionsofabakingqueen.com/brown-butter-pumpkin-cake-recipe/

brown-butter-pumpkin-cake www.confessionsofabakingqueen.com

 

 

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Pumpkin Chocolate Chip Cookies Filled with Pumpkin Cookie Butter

Chewy Pumpkin Chocolate Chip Cookies are filled with Pumpkin Cookie Butter, this recipe screams Fall. You will love this Pumpkin Chocolate Chip Cookie Butter Cookie Recipe.

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

 

These cookies were inspired by my Cookie Butter Sea Salt Chocolate Chip Cookies. They are a classic cookie for me, a recipe I have made dozens of times.

 

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

I saw the Pumpkin Cookie Butter at Trader Joes the other day and immediately thought of a new spin on one of my favorite cookie recipes.

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

 

When eating these cookies the essence of “Fall” comes to mind, warm and spicy. And they are chewy! Because although a cakey cookie with a nice frosting is good it ain’t a cookie. You know what I’m sayin? And more often than not pumpkin “cookies” are big and puffy, more cake like than cookie like.

 

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

 

These my friend are chewy pumpkin cookies. I only use one egg yolk, as the pumpkin puree replaces the rest of the eggs.

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

 

I hate to admit it but I have made this Pumpkin Chocolate Chip Cookie Butter Cookie Recipe 3 times this week. So damn good.

Pumpkin Chocolate Chip Cookie Butter
Cookie Recipe

Pumpkin Chocolate Chip Cookies Filled with Pumpkin Cookie Butter

Ingredients

  • 2oz Unsalted Butter, browned
  • 2 oz Unsalted Butter, cut into small cubes
  • 150 Grams/ 3/4 Cup Brown Sugar
  • 50 Grams/ 1/4 Cup Granulated Sugar
  • 61 Grams/ 1/4 Cup Pumpkin Puree
  • 1 Egg Yolk, at room temp.
  • 240 Grams/ 2 Cups All Purpose Flour
  • 1 Teaspoon Salt
  • 1.5 Teaspoons Baking Soda
  • 2 Teaspoons Cornstarch
  • 8oz/ 1 Cup Chocolate Chunks/ Chips
  • 6oz Trader Joes Pumpkin Cookie Butter

Instructions

  1. In a medium saucepan over medium heat melt the 2 oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
  2. In the bowl of an electric mixer add the brown butter and the regular butter. Add the brown sugar and granulated mix and beat for 2 minutes. After the two minutes let the batter rest for 30 seconds and repeat the process 3 more times.
  3. Then add the pumpkin puree and egg yolk. Mix for 4 more minutes on low-medium speed. Add vanilla extract.
  4. In a seperate bowl mix together the flour, salt, baking soda, and cornstarch.
  5. Slowly add flour mixture to the wet mixture, mixing just until combined. Fold in chocolate chunks. Place dough covered in fridge for 30 minutes to an hour.
  6. Preheat oven to 350F and line a baking sheet with a silpat line or parchment paper.
  7. Scoop 2 tablespoons balls of dough and press into a disc shape in your hand, using a teaspoon drop the Pumpkin Cookie Butter in the middle of the disc. Pull the edges of the cookie to the middle to cover the best you can, shaping into a ball. It is fine if some of the Pumpkin Cookie Butter is poking out.
  8. Bake for 9-11 minutes, let cool on a wire rack for 5 minutes. Store in air tight container for 5 days.
http://confessionsofabakingqueen.com/pumpkin-chocolate-chip-cookies-filled-with-pumpkin-cookie-butter/

Pumpkin Chocolate Chip Cookie Butter Cookie Recipe www.confessionsofabakingqueen.com

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Nutella Pumpkin Tiramisu

Pumpkin, Nutella and Frangelico make this an extraordinary Tiramisu, this Nutella Pumpkin Tiramisu is the perfect dish for your fall party 

Pumpkin Nutella Tiramisu www.confessionsofabakingqueen.com

Tiramisu is my jam, at a local restaurant, Roman Cucina, I almost always order it. It is one of my favorite desserts of all time.

Like most things, there is good tiramisu and bad tiramisu. I prefer to really taste the Mascarpone Cheese while lots of places seem to serve a more whipped cream filling. It’s all about the Mascarpone in my world.

 

Pumpkin Nutella Tiramisu www.confessionsofabakingqueen.com

 

I’ve come across Nutella Tiramisu numerous times. I am on a Nutella kick right now. And with it being Fall and all, you know pumpkin everything. This seemed like an obvious choice. And forget the Rum lets use Frangelico! Hazelnut liqueur! Sign me the hell up!

 

Pumpkin Nutella Tiramisu www.confessionsofabakingqueen.com

This is one of those perfect desserts for a party. Really anytime.

It takes all of 20 minutes to whip up. It’s the waiting part that’s hard. But it’s always so amazing waking up the next day and everything is already done. Some of my favorite things are made the day before like this and this.

I used the soft lady fingers, you could use hard just dip them a little longer than the soft.

Pumpkin Nutella Tiramisu www.confessionsofabakingqueen.com

Nutella Pumpkin Tiramisu

Prep Time: 30 minutes

Yield: 8-10

Serving Size: 1 Slice

Ingredients

    Cream Filling
  • 3 Egg Yolks
  • 1/3 Cup Granulated Sugar
  • 3 Tablespoons Frangelico (Hazelnut Liqueur)
  • 1 Teaspoon Pumpkin Pie Spice
  • 1/2 Teaspoon Salt
  • 16oz Mascarpone Cheese
  • 1/2 Cup Pumpkin Puree
  • 1/3 Cup Heavy Cream
  • 3/4 Cup Nutella
  • Coffee Mixture
  • 1 1/4 Cup Strong Brewed Coffee, cooled
  • 1 Teaspoon Espresso Powder
  • 3 Tablespoons Frangelico (Hazelnut Liqueur)
  • 6 oz Lady Fingers (Soft)

Instructions

    Cream Filling
  1. Grab a 9 inch springform pan and set aside.
  2. In the bowl of an electric mixer combine the egg yolks and granulated sugar. Mix for 3-5 minutes, until the mixture is a very pale yellow. Mix in Frangelico, then pumpkin pie spice and salt. Then mix in mascarpone and pumpkin puree combine until no white streaks remain. Scoop batter into a larger bowl. Using the original bowl beat the heavy cream until stiff peaks form. Then fold the whipped cream into the pumpkin mascarpone mixture.
  3. In a piping bag fitted with a small round tip or a ziploc bag with the corner tip cut off fill with Nutella, set aside.
  4. Coffee Mixture
  5. In a shallow large dish combine strong coffee with espresso powder and Frangelico, set aside.
  6. Assembly
  7. Dip each lady finger for 1/2 second into the coffee mixture, be careful as you do not want the fingers to be soggy. Layer the lady fingers around the prepared pan in a single layer. Then scoop 1/3 of the pumpkin cream mixture and spread evenly on top of single layer of lady fingers. Drizzle Nutella in a zig zag or circular pattern to cover the majority of the top. Then dip more lady fingers and create a second layer topping with 1/3 of the pumpkin cream mixture and drizzle with Nutella again. Finally do the exact same for one more layer, finishing the Nutella layer as decorative as you would like.
  8. Wrap the pan with plastic wrap and chill in the fridge for at least 6 hours preferably overnight.
  9. Keep in fridge for 4 days, if it lasts that long!
http://confessionsofabakingqueen.com/nutella-pumpkin-tiramisu/

 

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