Lemon Cream Cheese Coffee Cake

TA-DAH!!! How do you like the new look?? I felt it was about time for a teeny bit of sprucing up around here! I have to figure out a way to move my recipe index to one of those tabs, but other than that, it's all ready to go! I love it, it's cleaner and brighter and makes me happy! Plus, I did it ALL by myself! *pat on the back* Code and everything, woohoo! I hope everyone likes it. :) Please leave a comment if you find any errors or malfunctions! Also, I finally joined the social media parade and created a Facebook page for Dimples and Delights, and you can follow it with that cute little red Facebook button in the right column. See you there!

Time for something yummy and sunny, because yet again we're getting dumped on by a snowstorm! Supposedly, we're going to get 8-14 inches, but it's going to have to take it up a notch if we're going to get there. I shall snuggle in and bake some bread (very excited about this recipe!) and try to resist the urge to bake gingerbread (it's just so Christmassy outside!) and pray that this storm doesn't destroy what is left of my poor lilac bush. The last one that we missed while in Utah broke a few crucial branches. Sadness. Oh well!! At least it's still alive! I can't help it, even now, snowstorms are fun. The slushy muddy days after them, not so much, but I'll always be a sucker for snow.

Fudgey Cream Cheese Brownies

I wasn't excited about this recipe. It was for the Geologist. Not that I dreaded it, I just expected to serve him these brownies, have him ooo and aaahh and send the rest to work with him. But of course, I have to try these, so I can describe them to you, right?? So of course, I did.

I repent of my disinterest.

Fudgey Cream Cheese Brownies (adapted slightly from Cooks Illustrated)
Printable Recipe

2/3 cup flour (yep, you read that right!)
¼ tsp salt
½ tsp baking powder
2 oz bittersweet chocolate
4 oz semisweet chocolate
1 stick unsalted butter (1/2 cup)
1¼ cups sugar
2½ tsp vanilla extract
3 large eggs
8 oz package of cream cheese, room temperature
1 egg yolk

Preheat oven to 325 degrees. Whisk flour, salt, and baking powder together in a small bowl and set aside. Butter/grease an 8 inch square baking pan (I used glass), then line with foil. Make sure to leave enough extra foil on 2 sides to lift the brownies out using the foil as a sling. Make sense? Grease the foil too.

Chop all chocolate as fine as you can. Place in a large, glass, microwave safe bowl and add the butter. Microwave for 30 seconds, remove from microwave, and stir briskly . Return to microwave for 20 more seconds. Remove and stir. Repeat 1 more time, and stir until all chocolate is melted and smooth. Whisk in 1 cup of the sugar, and 2 tsp of the vanilla. Add the eggs, one at a time, whisking well after each, until completely smooth. Add dry ingredients and whisk until just combined.

In a small bowl, beat cream cheese with remaining ¼ cup sugar, ½ teaspoon vanilla, and egg yolk until smooth and creamy.

Pour half the brownie batter into prepared pan. Drop half the cream cheese mixture, by spoonfuls, over batter. (I probably should have made smaller blobs...)

Smooth the spoonfuls of cream cheese out a bit, so you can pour the other half of the batter over the top. Drop the remaining cream cheese on top by spoonfuls again, and swirl through the batter, using the blade of a knife or chopstick or something.

Tap the pan on the counter a few times to settle the batter.

Bake for 50-60 minutes, until edges of brownies have puffed slightly, and a toothpick inserted into the center comes out with fudgey crumbs on it. Batter means not done, no crumbs means oops!! Overdone! 

Cool brownies completely in pan on wire rack. Refrigerate for a few hours before serving. Use foil sling handles to lift brownies from pan, then cut into squares and serve. Keep leftovers covered and in the fridge.

These are hands-down, the best brownies I have ever had. Not to mention the best cream cheese brownies!! They are dangerous. I took a bite, he took a bite, and we just stared at each other. I'm pretty sure he closed his eyes and took about 20 minutes to finish savoring his brownie. I had to get them out of the house, FAST, so even though The Geologist pouted, I sent them to a neighbor. Whew! Disaster averted!!

These are not the brownies you want straight out of the oven with a scoop of ice cream. If that's what you're looking for, move along. This is the child of brownies and fudge and cheesecake, all rolled into one! They have a perfect fudge-to-cheesecake ratio, they're dark and creamy and amazing.

They're thick, and rich, and smooth, and decadent, and sinful, and all of those awesome words for the kinds of desserts you REALLY should not be eating. Or at least not more than one.

This was the most amazing chocolate anything I have tasted in a long, long time. I will make these again. And I will eat them. And I will not share them with the kids. (Okay, maybe I will...if they're really good)

Shared at Foodie Fridays

Cranberry-Raspberry Cheesecake

I'm going to be straight with you this morning: I got nuthin. :) My brain is so full of last minute things to take care of today, that I am left with no pithy little comments to start off this post! Just this: Make This Cheesecake. It's celestial. 

Merry Christmas!!

Cranberry-Raspberry Cheesecake (adapted from Full Fork Ahead)
Printable Recipe

Cranberry purée:
1 cup cranberries, fresh or frozen (or you can do half cranberries and half raspberries, like I did!)
1/3 cup sugar
1/3 cup fresh orange juice
zest from 1 orange
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract

Crust:
1 1/2 cups finely ground butter biscuit cookies or butter cookies
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted

Filling:
2- 8 oz packages cream cheese, room temperature
1/2 cup sugar
2 large eggs
1/2 cup sour cream
1/4 cup whipping cream
1 tsp vanilla extract

Puree first!
Combine all ingredients except vanilla in a heavy saucepan. Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes.

Cool slightly. Transfer to food processor or blender. Add vanilla. Puree until smooth. Strain into medium bowl. (Scrape the puree against the mesh strainer until you're left with just seeds and a tiny bit of pulp, and make sure to scrape puree off the outside of the strainer)

Cover with plastic. Stick in the freezer to chill while you make the crust.

Now the crust:
Grease and/or flour an 8 inch springform pan. Wrap outside of pan with 2 layers of heavy-duty foil. 

Blend cookies, sugar and cinnamon in processor. Add butter; blend until moist clumps form. (Or pound cookies to crumbs in a plastic bag, then mix with butter, sugar, and cinnamon in a medium bowl)  Press crumb mixture onto bottom and up sides of pan. Place pan in the fridge to chill while you continue with the filling. Preheat oven to 350 and position rack in the center of the oven

Filling time!

Beat cream cheese until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in sour cream, whipping cream and vanilla. Pour 1/3 of filling into the crust. Dollop 1/3 of cranberry puree on top of filling and gently swirl it through with a knife.

Be careful not to scrape the crust. Repeat layering of filling and and puree 2 more times. On last layer, swirl puree through filling, creating marbled design. This one is supposed to be as pretty as you can get it!

Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan.

Bake until cheesecake puffs around edges, about 30 minutes Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar. Transfer cake to wire rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. This is a very soft cheesecake, you must chill it overnight! (Can be made 2 days ahead. Keep refrigerated.)

Yeah, my swirling is a little lopsided... But it still looks awesome, right??

I love those pockets of berry-ness... they're just luscious-looking!

This is the lightest, creamiest cheesecake I've ever made!! Oh, it was so addicting, it's a good thing I sent it to work with the Geologist!

That tangy puree... it's just plain heavenly! I never thought of mixing spices with cranberries, but it's fantastic! Tart and sweet and festively spiced, with a hint of orange, this cheesecake just says Holidays!!

So impressive, NOT difficult as long as you baby it, you've got to try this one. Sure to be a holiday showstopper! I actually halved the recipe to make a small one. Double my measurements and use a 10 inch pan, and you'll have plenty for a crowd! Or just for you, to last you through till about February... :)

Shared at On the Menu Monday

Gingersnap Pumpkin Cheesecake

Source: Joy Ever After via Pinterest

Happy Thanksgiving!! I hope you are ALL having a wonderful day, no matter where you are, celebrating or not, cooking or taking a break, visiting or hosting or home. We have no visitors, no plans, no stress. I actually managed to get a completely thawed turkey in the oven on time for the first time ever!! I'm so proud. That takes some learning, people!! We had a calm, lovely morning, watched a movie, took the Beast out to a dog park to play with friends (Little Stephen got stung by a BEE!!) gave her her own Thanksgiving treat, and now we wait till the final hour, when it all comes together!

I am overflowing with thankfulness today. It just comes bubbling up over and over, I find myself close to tears often. This whole move, this whole start of a new life has been so amazingly tailored to fit our family to perfection, it leaves me with no doubt of a Heavenly Father who loves us each deeply and personally. The little things (and big things!) that have appeared, and come together, and been presented on a silver platter... it's thrilling and humbling, all at the same time. *tears and sniffles*

I wish I could give each and every one of you a big HUG! Have a glorious day, and enjoy it all! While I enjoy my cheesecake :)

Gingersnap Pumpkin Cheesecake
Printable Recipe

Crust:
1 cup gingersnap cookie crumbs
1/2 tsp ground ginger
1 tablespoons brown sugar
1/8 cup butter, melted

Filling:
2- 8oz. packages of cream cheese, softened
3/4 cup white sugar divided
1 Tb vanilla extract
3 eggs, room temperature
1 cup of pumpkin
1 Tb ground cinnamon
1 tsp nutmeg
1 tsp ground ginger divided
1/2 tsp allspice

Preheat the oven to 350°F. Grease/butter and line an 8 inch round springform pan with parchment paper.

For the crust: Crush up the gingersnaps (I used my food processor, you could put them in a plastic bag and pound on them with something! :) Stir the sugar, ginger, and butter into them and press them into the bottom of your pan. Bake 15 minutes and remove from oven.

Beat the cream cheese, 1/2 cup of the sugar and vanilla together until smooth and fluffy. Mix eggs in one at a time, beating well after each.

Remove one cup of the mixture and transfer to another bowl. Mix in 1/2 tsp ginger and set aside.

Add 1/4 cup of the sugar, pumpkin, and spices (with remaining 1/2 tsp ginger) to the remaining filling. Mix till smooth. Pour the pumpkin mixture into the spring-form pan. Drizzle the 1 cup ginger filling over the top.

Bake for 40-50 minutes or until filling is barely set. Let the cheesecake to cool before removing from the pan. Chill until ready to serve (at least 4 hours, best overnight).

Okay, first off I have to apologize, mine cracked. I left it in just a few minutes too long. Sorry!! Now. Lets start with the crust. It practically turns back into a crunchy, buttery gingersnap!! It's delicious. The perfect pumpkin cheesecake crust.

The filling?! Oh man. I am never making pumpkin pie again. It's pumpkin pie, but better. Deeper, creamier, smoother, just a little bit thicker... so, sooo good!!

Just enough ginger to stand out, plenty of back-up spices... I still haven't gotten raves from The Geologist, but he admitted it was much better. Good enough for me! This is my new Thanksgiving dessert, period. I'll make him something else :)

What do you think? Interested?? You should be. I might convert everyone away from pumpkin pie with this one. It's a good thing it isn't huge, or I'd be in serious trouble! Go ahead and double it if you want a big, 10 inch one. Your guests, neighbors, and family will sing your praises. All right, I'm off for another slice.

Enjoy and revel in your day, Thanksgiving or not!

Shared at Foodie Friday, Strut your Stuff Saturday. and On the Menu Monday

Raspberry Cheesecake Shortbread Bars

I couldn't leave you without a recipe, but please take a peek at my earlier-today post!!

And these are totally scrumptious. I brought them to my first playgroup here. Hooray for a new place to take treats, away from me and my shaky self-control! And new friends, of course. :)

Raspberry Cheesecake Shortbread Bars (adapted from Better Homes and Gardens)
Printable Recipe

1 cup unsalted butter (2 sticks) cut into 1-inch chunks
1/4 cup packed light brown sugar
1/2 tsp salt
2 cups all-purpose flour

Softened butter (for brushing sides of foil)
1 cup jam or preserves (I used peach) with 1 tsp fresh lemon juice mixed in
1 pint (2 cups) fresh raspberries
8 oz package cream cheese, softened
1/2 cup granulated sugar
1 Tb all-purpose flour
1 large egg plus 1 yolk
Zest from 1 lemon
2 tsp freshly squeezed lemon juice
1 tsp vanilla

Preheat oven to 350 degrees. Line a 9x13-inch baking pan with a sheet of aluminum foil, leaving extra foil extending over ends (use these later to lift bars from pan); set aside. 

In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly, about 30 seconds.

Add brown sugar and salt, beat on low speed just until it's mixed in, 30 seconds to 1 minute. With mixer off, add the 2 cups flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients lump together in a smooth dough. Don't worry about over-mixing.

Break dough into small chunks and distribute in prepared pan; with your fingers press dough into an even layer. 

Bake 20 minutes or until dough has begun to puff and edges are golden. Cool on wire rack 5 minutes.

Lightly brush exposed sides of foil with softened butter to keep filling from sticking. Spread jam evenly over crust. Sprinkle evenly with raspberries.

In a large bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 tablespoon flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice, and vanilla. Beat until smooth.

Pour cream cheese filling evenly over the berries. Bake for 25 to 30 minutes, or until it is barely jiggly in the middle. Cool completely on a wire rack, then refrigerate and chill for at least 2 hours.

Use foil to lift the bars from pan. With a knife for help if necessary, gently peel the foil down from sides of the bars.

Cut into long bars, peel foil from bottom, and transfer to cutting board to cut into squares.

So, I waited too long to make mine, most of my berries molded... so I put the survivors on top, but I think they would be much yummier under the blanket of cheesecake, becoming one with the jam...

...the jam which I was worried would disappear into the filling... But it didn't!! You could make this recipe with any berry/jam combination you can dream of! Don't forget the lemon juice though, it cuts through the sweetness of most store-bought jams. 

Some might think there is a rather unbalanced crust-to-filling ratio here, but I loved it. The crust is a fabulous buttery toothsome shortbread, and I love all things Scottish, and isn't shortbread originally Scottish?? I could be wrong... but that might shake the foundations of my cookie world... The creamy cheesecake and tangy fruits complement it wonderfully. This was easy, pretty, and delicious, and I will definitely make it again!

I should really start eating real food for breakfast again one of these days...

Blueberry Nectarine Cheesecake

Sometimes we bake for fun, sometimes for relaxation. Other times for service, or just plain sustenance.

Today I baked for sanity.

It's been a rough week. The closer we get to moving, the more delays we have. We literally won't know what day we're leaving until the day before. We could leave Sunday, or not until Tuesday. This is pretty hard on my brain, because I am in charge of the finances and logistics of the move. Stephen has enough to worry about with his thesis! But when you don't have a moving date, it is awfully hard to plan! This makes me angry.

Today was a two-cake day.

I needed something to WORK on. Luckily a friend brought me some peaches that needed to be used ASAP, so I added another cake to the one on the docket already. Put in headphones, got my new phone all set (I can use it as an iPod!!!) and blasted the loudest, angriest, most brain-filling music I have. Teenage April made an appearance for a while. She's angry. Very, very angry. She surfaces occasionally, usually only when I am so stressed or furious that I want to just break things. I used to go for a drive, listening to that angry music as loud as I could stand, until I either cried or sang all my anger out.

Now I bake! But cookies or muffins don't do it. It has to be something more awesome, more challenging. Cakes! So, cakes + angry music = April Therapy. After about 30 minutes of teenage fury, I lowered the crazyness level to the Prince of Egypt soundtrack. Gorgeous, passionate, deeply spiritual. Still enough power to keep up my therapy and motivation, but less anger. I'm sharing my favorite song with you; it's gorgeous, and the louder you listen to it, the better :) Don't worry!! This one is happy! My favorite part is the Hebrew at the end. It gives me goosebumps, and then I cry. Every time. (and I'm currently on my 3rd in a row...)

http://www.youtube.com/watch?v=HZI5yKwp-y0

Okay, I can't help it, I have to share this one too. It's amazing.
http://www.youtube.com/watch?v=BPb2FqFN7-A

I feel better. Anyone want some cake?? I need someone to give the rest to!

Blueberry Nectarine Cheesecake (adapted from Pip & Ebby)
Printable Recipe

15 cinnamon graham crackers, broken into pieces
1/4 cup granulated sugar
6 tablespoons butter, melted
Four 8-ounce packages cream cheese,
    softened
1 ½ cups granulated sugar
½ cup milk
4 large eggs
1 cup sour cream
2 teaspoons vanilla extract
1/3 cup all-purpose flour
1 pint fresh blueberries (2 cups)
4 nectarines, cut into thin slices
½ cup peach preserves
1 tsp fresh lemon juice

Preheat oven to 350 degrees. Coat a 10-inch springform pan with cooking spray. (I lined the bottom with parchment too)

In the bowl of a food processor, add the graham crackers, 1/3 cup sugar and butter. Process until crumbs form and butter is combined. (Or crush the crackers and stir sugar and butter in!) Press crumbs into the bottom of springform pan.

Mix together the cream cheese and 1 ½ cups sugar until smooth. Blend in milk. Add eggs, one at a time, just until combined. Add the sour cream, vanilla and flour and mix until smooth. Add the blueberries and carefully mix in with a spoon until combined. Pour the filling into the prepared crust.

My adventure: I tried a 9-inch pan first. This makes a LOT of filling... which turns into a GIANT cheesecake!! if you aren't feeding a crowd... or plan on eating a lot of cheesecake... I recommend halving the recipe! It filled my 9-inch pan to the brim... so I whipped up a new crust and poured the batter into my 10-inch pan. Perfect fit!

Bake in the preheated oven for 1 hour and 5 minutes. Turn the oven off and allow cheesecake to cool while in the oven to prevent cracking. Chill the cheesecake in the refrigerator for 2 hours. (even longer is better!)

This is what it looks like if you are impatient and open the door a dozen times... Oh well! I'm covering it up :)

Top cheesecake with the nectarines. In a small bowl, stir the preserves and lemon juice together, and warm in the microwave for 30 seconds. Brush the warmed preserves over the nectarines. Chill in the refrigerator until ready to serve.

So pretty and summery! And yummy too! :)

The original uses peaches, but I love the tartness of nectarines. You can use either! Apricots would probably work too.

I'm pretty picky about basic cheesecakes, but this one is fabulous. It is creamy, NOT cakey, and the sour cream helps keep it from being overly sweet. Mmmm... I will admit, I had a slice for breakfast...

It really wasn't that hard, either. I think the key is that cooling stage... But as fancy as it looks, it was dead easy! Thank you Pip! (or Ebby...?)

Don't you just love recipes like that??

Shared at Totally Tasty Tuesdays