Pumpkin Cheesecake

Pumpkin Cheesecake

Pumpkin Cheesecake

Course: Dessert
Cuisine: American
Keyword: cheesecake, pumpkin cheesecake

Ingredients

Crest:

  • 1 1/2 cups graham crumbs
  • 5 tbsp. butter, melted
  • 1 tbsp. sugar

Filling:

  • 3 – 8 oz. packages cream cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • Whipped Cream

Instructions

  • Mix crust ingredients together, just till coated and crumbly.
  • Press onto the bottom and 2/3 up the sides of an 8" springform pan.
  • Bake for 5 mins. at 350F.
  • Combine cheese, sugar, and vanilla in a large bowl; mix until smooth with an electric mixer.
  • Add pumpkin, eggs and spices; beat until smooth and creamy.
  • Pour into the crust.
  • Bake for 60 to 70 minutes or until the top turns a bit darker.
  • Remove from oven and allow to come to room temperature, then refrigerate.
  • After it has thoroughly chilled, remove the pan sides and cut with dental floss.
  • Serve with whipped cream.
Soft Christmas Cookies

Soft Christmas Cookies

Soft Christmas Cookies

Course: Dessert
Cuisine: American
Keyword: christmas cookies, cookies, soft cookies
Author: Nancy Salinas

Ingredients

  • 3 3/4 cups All-Purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • decorator sparkling sugar see recipe below

Decorator Sparkling Sugar:

  • 3 cups sugar
  • 1 cup food coloring

Instructions

  • Sift flour, baking powder, and salt together and set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy.
  • Beat in the eggs one at a time, then stir in the vanilla.
  • Gradually blend in the sifted ingredients until fully absorbed.
  • Cover dough, and chill for 2 hours.
  • Preheat oven to 400 F.
  • Grease cookie sheets.
  • On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness.
  • Cut out shapes using cookie cutters.
  • Sprinkle with decorator sparkling sugar.
  • Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown.
  • Remove from cookie sheets to cool to cool on wire racks.

Decorator Sparkling Sugar

  • Preheat oven to 150F.
  • Stir sugar and food coloring together and spread the mixture in a shallow baking pan.
  • Place the sugar in the oven for 20 minutes, stirring every 5 minutes.
  • Remove when the liquid has evaporated.
  • Cool.
  • Store sugar in a tightly – covered jar.
Triple Layer Chocolate Cake

Triple Layer Chocolate Cake

Triple Layer Chocolate Cake

Super moist and tasty chocolate cake. This will be your go-to chocolate cake recipe.
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Cake
Servings: 12
Author: Nancy Salinas

Ingredients

  • 1 3/4 c. plus 2 tbsp. all-purpose flour
  • 1 3/4 c. Granulated Sugar
  • 3/4 c. Dark Cocoa Powder
  • 1 1/2 tsp. Baking Powder
  • 1 1/2 tsp. Baking Soda
  • 1 c. Buttermilk, room temperature
  • 1/2 c. Canola Oil or Vegetable Oil
  • 1/2 c. Espresso Instant Coffee, follow brewing instructions on package
  • 1 tbsp. Vanilla Extract
  • 3 Eggs, room temperature

Frosting Ingredients

  • 1 1/2 c. Unsalted Butter, room temperature
  • 4 1/2 c. Confectioner's Sugar sifted
  • 1 1/4 c. Cocoa Powder sifted
  • 1 tbsp. Vanilla Extract
  • 2 tbsp. Instant Expresso, room temperature follow brewing instructions
  • 5 tbsp. Heavy whipping cream
  • Pinch of Salt

Instructions

  • Preheat oven to 350 degrees.
  • Spray three 8-inch cake pans with nonstick cooking spray.
  • Cut parchment paper to fit in each 8-inch cake pan.
  • In a large bowl, whisk flour, sugar, baking soda and baking powder, set aside.
  • In another bowl, combine buttermilk, oil, vanilla extract, cooled espresso and eggs.
  • Combine dry ingredients to wet ingredients very carefully.
  • Stir till combine, but do NOT over mix.
  • Pour batter into the 3 prepared cake pans, distributing evenly.
  • Bake for 20 minutes.
  • Once the cake is done, remove from oven and place on wire rake to cool completely.
  • Once the cake has completely cool, flip cake carefully on the serving platter you will be using to frost the cake. Peel parchment paper. I like to place a clean parchment paper around the edges of the cake so that when I am done frosting I just remove the paper for a clean look.

Frosting

  • Using a mixer, cream butter for 4 minutes, scraping sides of the bowl.
  • Add vanilla extract, cocoa powder, expresso, and a pinch of salt, mix on low for 1 minute.
  • Increase speed to medium-high, mix for another 1 minute.
  • Turn mixer off and carefully add confectioner sugar to the mixer.
  • Mix on low till combined, about 1 minute till combined.
  • Increase speed on medium-high for 5 minutes, turning off to scrape the bowl as needed.
  • Turn off mixer and add heavy cream and mix for another 2 minutes on medium-high, the frosting should be light and fluffy.
  • Now begin to frost each layer and cake completely.
  • Design and enjoy!

Notes

The Espresso Instant Coffee I used was “Via Roma”. I used 1 rounded teaspoon in a 6 oz. cup. adding boiling water and stir. You may use any espresso coffee of your choice. 
 
Make sure buttermilk, eggs, coffee and butter are all room temperature. Do not skip this step.