Carrot Cake Cheesecake with Spiced Pecans

Easters is coming!

If you remember, last year for our Easter gathering of family-less friends, I did this cake.

And it was sosososososo delicious. I also made it for my family when we visited last year.

Huge hit.

For our Easters meal this Sunday, I knew I wanted to do carrot cake because, well, it's Easters.

Except I wanted to make it bomb.com so I threw in a cheesecake layer. I still can't believe we don't have a cheesecake recipe on the blog! I made a salted carmel one for my Mister for Valentine's but didn't take pictures, so that will come at another time. Be patient.

Then, I sugared and spiced some pecans (my second favorite part of this cake) for a crunchy extra kick.

 The carrot cake was delivered to me many years ago by a friend and I hounded her for the recipe. It's not often that I find food that I must have the recipe for, but this was the best I've ever had. It wasn't too spicy, the tender cake holds its own but isn't dry, perfect ratio of carrot to cake, LOVE!

And the cheesecake is my Grandma Packard's recipe.

My Mom has been making it for my Dad's birthday ever since I can remember.

With cherry pie filling on top. It's the only way, really.

Please people, none of the pre-shredded carrots. They're so dry. You deserve better.

My house was filled with a spiced cider aroma as I was candying the pecans. I've been snacking on the extras since....

 The beauty of this cake is that you can make it a couple days ahead and freeze the individual layers. That way, all you have to do is ice your layers day of and save time for egg-hunting and chocolate-eating!

Carrot Cake Cheesecake with Spiced Pecans

Ingredients

CARROT CAKE:

2 c flour

2 c sugar

2 t baking soda

2 t salt

2 t cinnamon

3 c grated carrots (1 lb)

1 1/2 c canola oil

4 eggs, room temperature

CHEESECAKE:

16 oz. cream cheese, room temperature

1 c sugar

2 t vanilla

2 T lemon juice

4 eggs, room temperature

ICING:

16 oz. cream cheese, room temperature

6 T butter, room temperature

6 c powdered sugar

2 t vanilla extract

1 t coconut extract

1/2 t salt

SPICED PECANS:

1/2 c pecans, chopped

1/2 c sugar

1 t cinnamon

1 t nutmeg

1/2 t salt

1 T water

GARNISH:

toasted coconut

Directions

CARROT CAKE:

1. Mix dry ingredients in bowl

2. Add oil, eggs, and carrots, mix just until incorporated.

3. Bake in two 9" round pans that have been greased and floured at 350' for 40-45 minutes.

4. Test for doneness with toothpick when you can smell the cake. Leave in pans for 10 minutes, then flip over onto rack to finish cooling completely.

CHEESECAKE:

1. Whip cream cheese (very room temperature=no lumps) until creamy. Mix in sugar, vanilla, and lemon juice.

2. Lightly beat eggs, then mix into batter.

3. Pour into springform pan and bake at 350' for 40ish minutes. Edges, about 3 inches in should be set. Center will set after finished baking.

4. Let cool in springform pan to prevent cracking. When almost cool, remove from pan and let cool completely.

5. Wrap both cake layers and cheesecake layer each in saran wrap and refrigerate until ready to frost (may be done day before. If more than 1 day before, freeze until ready to use).

ICING:

1. Beat cream cheese until creamy, then beat in butter (both room temperature).

2. Mix in powdered sugar.

3. Mix in extracts and salt.

SPICED PECANS:

1. Add all ingredients to heavy pan and heat on low. Stir until sugar has melted and pecans are coated.

2. Lay out to dry on plate.

ASSEMBLY:

1. Layer carrot cake, icing, cheesecake, icing, second carrot cake layer.

2. Ice entire cake with 'crumb coating'.

3. Refrigerate 1 hour.

4. Ice with remaining icing.

5. Garnish with spiced pecans and toasted coconut.

Seriously, those candied pecans threw in the perfect punch and texture to break up all of the soft, sweet layers inside. And the crunchy, toasted coconut? A must as well.

You think these pictures with the grubby, little hands are cute, yes? Cute enough to be staged?

Well, I'll tell you a secret. They are most definitely never staged (in my case) and it's usually a serious struggle to keep my little monster away from the goods!

I usually cave and give him a little bite...I take the giggles and crumb-laiden grin as a sign of approval.

Happy Easters!

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One Pan Cobbler

My Mom made us this cobbler as kids.  It was always a special treat!  This dessert isn't pretty, it doesn't make for a beautiful food photo...but your mouth will be oh so happy when you spoon it in!  This dessert is rustic, gooey, and delicious.

One of the things I love about this dessert is that it is simple, and you can customize it to fit the season.  This dessert is perfect year round!

Try apple cobbler in the fall, peach cobbler in the summer, cherry cobbler in the winter...even pumpkin around Thanksgiving time.  You can use ANY flavor of pie filling you like as a base.  Here I used peach simply because that was what I had in my pantry.

Serve this dessert hot with a scoop of ice cream.  The ice cream will melt into the cobbler and turn to perfection.

Here's how easy this recipe is:

One pan Cobbler

Ingredients

1/2 cup melted butter

1 1/2 cups milk

3 cups Bisquick

2 cups sugar

1 qt pie filling (any flavor)

Directions

1. Spray a cake pan with non-stick spray.

2. Mix butter, milk, bisquick, and sugar until smooth - pour into pan.

3. Top with pie filling, which will sink to the bottom while baking.

4. Bake at 400 degrees for 30-40 minutes. Serve warm. This is great with a scoop of ice cream!

Whatever you do DO NOT DOUBLE this recipe!

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Peanut Butter Maple Frosting

I wanted to try these cupcakes (which quickly became my favorite new chocolate cupcake recipe. Period), but needed a frosting to top them for the finale viewing party for my favorite reality dating show I was going to that night (I live for Mondays). Canned frosting really is good, I mean, I used to steal cans of it from the pantry growing up and hide out in my room with a spoon....if ya know what I mean.

To this day, I still crave a spoonful of chocolate or rainbow chip frosting whenever graham crackers are mentioned.

I shot my girlfriend a text with my dilemma: peanut butter, salted caramel, or orange vanilla bean?

I was envisioning the chocolate orange combo they sell during the Holidays, but she ex-nayed the orange-ay. I had quite the hankering for some peanut butter chocolatey goodness with all the Reese's peanut butter eggs floating around, so peanut butter it was.

P.S. Did you know they make dark chocolate Cadbury eggs? Are you kidding me right now?

 

I wanted to add some extra dimension to the peanut butter and I thought about drizzling some of the jar of Salted Dark Caramel I had in my fridge, but decided it was too messy, and I'm kinda carmeled out at the moment. Then, I remembered the maple extract I had in my pantry, and it was a moment of brilliance. My friend asked me what was in the frosting, she couldn't quite put her finger on it...

Don't try to put your finger on it, Sarah....just put it in your mouth.

Peanut Butter Maple Frosting

Ingredients

1/2 c salted butter, room temperature (or use unsalted and add more salt)

1 c creamy peanut butter

1 t vanilla extract

1 t maple extract

1/2 t coarse salt

3 c powdered sugar

1/3-1/2 c heavy cream

Directions

1. Cream butter in mixer until light and fluffy.

2. Mix in peanut butter.

3. Add vanilla and maple extract, salt, and powdered sugar.

4. Add cream, starting with 1/3 c, increase up to 1/2 c to achieve desired consistency.

Frosts 2 dozen cupcakes

 The next day, one of these babies was my dinner and it was just fine with me.

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Salted Dark Caramel Sauce

My better half doesn't do chocolate.

Um, excuse me?

{Right??}

So when I do dessert and I feel like including him, I usually do some type of fruity something or other, or with cookies I'll do the base, split the dough, and do dark chocolate chips in one half and white chocolate chips in the other....vanilla cake and ice cream are actually pretty satisfying, when done right.

Last year for our Thanksgiving Series, I was in charge of the pumpkin pie. Gross, right? I thought i'd create all sorts of twists to make it the best pumpkin pie we ever did eat, and I think I did.

Pumpkin Pie with Chocolate Gingersnap Crust and Salted Dark Caramel Sauce.

I might have been slightly overzealous with the adjectives, but you must taste the entire vision.

Hands down, the sauce is my favorite part. I already posted the recipe on the pie recipe, but we felt like it deserved its own post. I've made this sauce and actually incorporated it into the base of a chocolate-covered rice krispie's treat, dunked apples in it, drizzled it over butter pecan ice cream and brownies, topped a cheesecake, in Caramel Apple Spice drink, have plans to mingle with an apple crumble, and most definitely licked the spoon many a time.

  The first time I made this for the pumpkin pie, I just used vanilla. Today, I halved the vanilla and replaced the other half with some coconut extract. It was incredible. It lightened up the intense, dark depth the sauce usually has and slightly added a bit of a different flavor. Try it both ways. 

It comes together in a pinch, and is pretty foolproof. Best part? No candy thermometer!

I think I've decided to package this up in little mason jars and tie with a bow as gifts come Christmas...

Salted Dark Caramel Sauce

Ingredients

1 c sugar

1/2 c plus 2 T heavy whipping cream, room temperature

6 T unsalted butter, room temperature

1 t coarse salt

1 t vanilla

(or try 1/2 t vanilla + 1/2 t coconut extract)

Directions

1. Completely melt sugar in heavy-bottomed saucepan by using medium-low heat and not stirring. You can gently shake the pan occasionally, but stirring the sugar will form crystals. If you must stir, you will have to cook the sugar long enough to melt everything, then re-melt the crystals you've formed. This lengthened cooking time will deepen the flavor, but possibly too much and may cause an unpleasant, burnt flavor. Better to be in control of how long you cook the melted sugar.

2. Once the sugar is melted and a rich copper color, reduce heat to very low and add whipping cream and butter. It will bubble up so ensure you have a large enough pan. Vigorously stir until everything is incorporated.

3. Remove from heat, add extract(s) and salt.

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Crème Brûlée

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Crème Brûlée.  Just the thought of this dessert makes me happy.  This is the PERFECT ending to your romantic Valentine's Day dinner.  For ages I swore I hated it...but truth be told...I had never tried it.  I remember going out to dinner with my aunt who would order it on occasion,  and I would always order a brownie ala mode.  She would always offer me a taste and I would always decline.  Boy do I regret that now.  Down the road I finally tried Crème Brûlée and was instantly hooked!  Such a light tasting dessert and so so so divine....and so so so perfect for Valentine's Day!  Make this for your valentine and they will be yours forever.  Promise.

Now when my husband and I decide to split a dessert and I see Crème Brûlée on the menu I quickly change my "share" to "I think I'll order mine own dessert, thank you."  Sharing is NOT an option when it comes to Crème Brûlée - so make up a big batch and skip the sharing on this one.

You will be shocked to find out how easy Crème Brûlée  is to make - and how few ingredients there are!  It is simply a custard with caramelized sugar.  That's it!  Simple and delicious!

First start off by scraping your vanilla bean.  If you are using vanilla extract, skip this part.

Now combine your cream and the vanilla bean pulp, throw in the bare bean for extra flavor - just don't forget to remove it when you're done.  Heat to a boil, remove from heat, and cover.

Now combine your egg yolks and sugar.  Whip them with your stand mixer until the color turns pale.

Now start adding your hot cream into the egg mixture, little by little so you don't cook the eggs.  Continue to whisk with your stand mixer.  Once you have added all the cream you can skim the foam off the top.  Now pour that delicious mixture into your ramekins.

Pour some hot water into your pan so that if come about half way up your ramekins.  Bake at 325 for 40 to 45 minutes until firm, but still a bit jiggly.  Let cool slightly on the counter and then transfer to the fridge.  Refrigerate for 2+ hours.

After they have chilled in the fridge sprinkle them with sugar.

Now get out your weapon.  This tool sure makes it easy to make this dessert, but I heard that you can use your oven broiler to brown your sugar.  I myself have not tried this method - but I'm intrigued.

Heat the sugar quickly and evenly in a circular motion until it bubbles and browns.

Use all of your self control to let it cool 5 minutes before you devour it.  You don't want to burn your tongue!!!

Perfection.

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Crème Brûlée 

Crème Brûlée

Ingredients

6 egg yolks

1 vanilla bean, split and scraped (or 1 tbsp vanilla extract)

3/4 cup sugar

4 cups heavy cream

1/2 cup sugar for topping

berries for garnish

Directions

Preheat your oven to 325

In a saucepan, combine cream and vanilla bean pulp (or extract). Heat over medium high heat just until boiling. Remove from heat and cover while you prepare the rest of the ingredients.

In a stand mixer combine egg yolks and sugar. Using the whist attachment whisk until the color becomes pale. With the whisk still turning start adding in the hot cream, little by little. (Dumping it all in would cook the eggs, so take it slow.)

Place 6 ramekins on a large baking sheet or cake pan. Fill the ramekins evenly with the mixture. Now pour hot water into your cake pan so that the water reaches about halfway up your ramekins.

Transfer to your pre-heated oven and bake for about 40-45 minutes until set, but still a little jiggly. Refrigerate for at least 2 hours...but can be left in the fridge for 2-3 days. By placing them in the fridge your custard will firm up and become the perfect texture.

After the custard is done chilling use the 1/2 cup sugar sprinkle each ramekin with a bit of sugar. I like a thicker crust on mine, so I put a bit more sugar. Using a torch caramelize the sugar using an even circular motion until the sugar bubbles and becomes golden brown. Don't have a torch? Try using your oven broiler to caramelize the sugar. After you are done there should be a firm crust on your custard.

Let cool for 5 minutes. Garnish with berries.

A recap of our romantic recipes for your romantic picnic (ooh-la-la!)
Ricotta Basil Ravioli with Tomato Cream Sauce
Lemon Prosciutto Arugula Salad
Ombré Raspberry Martinelli's
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Chocolate Dipped Rice Krispy Treats

These are the BEST!! They are super duper easy, look amazing, and taste delish!  I got my cookie cutters from Walmart and they came in 4 different heart sizes. I used the 3 smaller ones and loved having the different sizes. I think it makes the display look prettier and it was great I could eat the small one and not feel so guilty... of course I ate a big one too. At least it wasn't two big hearts, right? I made these already for my husbands office staff for Valentine's Day and they were super impressed!

Chocolate Dipped Rice Krispy Treats

Ingredients

4 TBSP Butter

10 OZ Marshmallows

6 CUPS Rice Krispy Cereal

1 BAG Chocolate Melts

SPRINKLES!!!

Directions

Melt Butter in large sauce pan

Stir in Marshmallows

Add Rice Krispy Cereal once Butter and Marshmallows are melted

Flatten mixture into a 9X13 dish (I use parchment paper in the dish because it makes it come out VERY easy)

Let cool for a hour

Take out Rice Kripsy Treat as a whole and use heart shaped cookie cutter to cut out

Melt Chocolate and dip half way

Sprinkle (don't wait to long to sprinkle because the chocolate gets hard and the sprinkles won't stick)

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Sweet Fruit Salsa with Cinnamon Sugar Chips

Sweet Fruit Salsa with Cinnamon Sugar Chips

I first ate this tasty little snack at a craft night.  My friend made it and I couldn't help but to keep going back for seconds.  I love making this in the cooler months for a few reasons.  The first is that it is a little bit of freshness and lightness amongst all the baking and feasts we eat in the winter.  The second is the Mission brand tortilla chips releases a limited edition cinnamon sugar tortilla chip that pairs PERFECTLY with this salsa!  I'll talk a bit more about the chips in a second...

 This salsa is not what you are thinking.  It is sweet, full of fruit, with a light tasty glaze.  Not only is this yummy with cinnamon sugar chips it would be great atop waffles, or atop a sugar cookie spread with cream cheese frosting.

I've served this at numerous parties and functions and I ALWAYS get asked for the recipe over and over again.  If you know how to chop a few apples, you can pull this recipe off like a pro.

Sweet Fruit Salsa with Cinnamon Sugar Chips

Ingredients

2 golden delicious apples, chopped pretty small

1 pint strawberries, cut into small pieces

2 kiwi, cut into small pieces

1 pint raspberries

1 pint blackberries

1 TBSP seedless raspberry jam

1 TBSP brown sugar

1 TBSP white sugar

Cinnamon Sugar Chips

Directions

I like to start with the glaze. In a medium bowl I combine the jam and sugars. Stir until smooth.

Chop all fruit and place in the bowl with your glaze. After all fruits are added gently fold the fruit into the glaze until it coats everything.

Serve with Cinnamon Sugar Tortilla Chips or Cinnamon Sugar Pita Chips. If you are craving the cinnamon tortilla chips and they are no longer available on the shelves - make your own! It's a cinch! Check out the recipe for your standard tortilla chips HERE, and then instead of adding salt, sprinkle with cinnamon and sugar.

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