Meyer Lemon and Raspberry Scones

lemon raspberry scones

Scones are one of those coffeeshop items that I love to order but often find disappointing. Either they’re too cakey or over-the-top heavy. My ideal scone is crisp on the outside and tender on the inside, slightly sweet but able to withhold a generous amount of jam/curd/clotted cream. After yet another recent disappointing scone purchase, I decided it was time to scour the interwebs and find a go-to scone recipe for myself.

It’s not too often I succeed on the very first try, but, boy, were these good scones. I based them off the very well-reviewed Royal Wedding Scones on Food52. Lemon and raspberry is a favorite combination in this household, but you could easily change up the fruit and spices based on season and preference.

Scones are definitely best the day you make them (preferably while still a little warm from the oven), but you can freeze these unbaked and bake straight from frozen (you may need to add a few minutes of baking time). I’ve also had success freezing baked scones and reheating them in a 350F oven for 12-15 minutes or so.

Meyer Lemon and Raspberry Scones

Adapted from Food 52 | Makes 8

Ingredients

  • 2 1/2 cups / 313g AP flour (I’ve successfully replaced about 1/3 of this with spelt flour)
  • 1/4 cup / 50g granulated sugar
  • 1 Tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 6 tablespoons / 86g chilled unsalted butter, cut into small cubes
  • 3/4 cup frozen raspberries
  • Zest of 1 meyer lemon
  • 1/2 cup cold heavy cream, plus more for brushing on tops of scones
  • 1/2 cup cold buttermilk
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • Coarse sugar, for sprinkling

Method:

  1. Line a 6-inch round cake pan with plastic wrap. Set aside.
  2. Put sugar and lemon zest in the bottom of a large bowl. Rub the zest into the sugar to release the oils.
  3. Add the remaining dry ingredients to the sugar-zest mixture and whisk to combine.
  4. Add the cold butter to the dry ingredients and cut it in using a pastry cutter or your fingers. You should have varying sizes of butter pieces, ranging from pea to nickel shaped.
  5. Gently fold in the frozen raspberries.
  6. Combine the wet ingredients in a small bowl and whisk well to combine. Add the wet ingredients to the dry, gently folding in with a fork. Do not overmix.
  7. When a shaggy dough begins to form, dump the contents onto a lightly floured surface. Gently fold the dough onto itself just enough so it becomes a cohesive mass. Transfer to the prepared cake pan, cover, and freeze for about 30 minutes or until slightly hardened.
  8. While scones are chilling, preheat oven to 425F and line a baking sheet with parchment paper or a Silpat. When scones are chilled, invert round onto a lightly floured surface and cut like a pie into eight wedges. Transfer to prepared sheet pan. Lightly brush the tops with cream and sprinkle with coarse sugar.
  9. Bake for 20-25 minutes, rotating pan halfway through. Scones are done when a skewer inserted into the middle comes out clean.

Red Velvet Cake with Cream Cheese Frosting and Sugared Cranberries

red velvet cake

I really enjoy making birthday cakes for my friends. Partially this is because yes, I do like making cakes but when it’s for someone you know you have a chance to think about what that person likes and dream up something special just for them.

This cake was made for a good friend who I’d been told was especially fond of red velvet cake. Truth be told I didn’t have a red velvet cake recipe I liked (most are too oily or taste like a weak chocolate cake…but red), but after scouring the interwebs for a bit I came upon this recipe. The author addressed all my red velvet concerns so I gave it a go.

After trying the cake, the birthday girl told me, “Wow, I actually really like this red velvet cake!” This surprised me because, well, I figured she always liked red velvet cake since it was her favorite. It turns out she thought red velvet cake was interesting because so many western people were fascinated with the flavor, and when she moved to Canada it was something she looked forward to trying. But she didn’t actually really like red velvet in particular. Except for this one!

Anyways, I loved this cake too and I’m not a huge red velvet person either; I thought the texture was perfect and it baked up beautifully. I dressed this simply with my go-to cream cheese frosting and some sugared cranberries, which has been my garnish of choice this season — they’re quick and easy, and they taste good too!

Finally, I got the news yesterday that my instagram account was included in Saveur’s list of 20 Favorite Food Instagrams of 2016! It was quite a surprise and I’m honestly shocked to see my name next to some insta-stars. I’ll admit, I was a bit of a latecomer to the insta-game (Snapchat in 2020, anyone?) but it’s become my favorite form of social media and the source of a lot of my kitchen inspiration. I’m happy to share a little of what I do there, the successes and the failures — and am grateful for the many talented people I’ve met along the way!

Now for some cake!

sugared cranberries

Red Velvet Cake with Cream Cheese Frosting and Sugared Cranberries

Makes 1 3-layer, 6 inch cake | Serves 8-12
Cake recipe adapted from Cake Paper Party

Ingredients:

  • 85 g butter, room temperature
  • 58 g vegetable oil (I used grapeseed)
  • 200 g granulated sugar
  • 1 egg + 1 egg yolk (or 1.5 eggs — crack the second one, weigh it, and add half), room temperature
  • 85 g AP flour
  • 70 g cake flour
  • 1 T natural cocoa (not dutch process)
  • 3/4 t baking soda
  • 1/2 c buttermilk, room temperature
  • 60 g sour cream, room temperature
  • 1/2 T white vinegar
  • 1 t vanilla extract
  • 1 T red food coloring (preferably gel) or red velvet essence (I used essence)

Method

  1. Preheat oven to 350 F. Grease and flour 3 6-inch pans.
  2. Beat butter, oil and sugar on medium-high speed for 3 minutes. Add eggs one at a time and beat until incorporated.
  3. Combine buttermilk, sour cream, vinegar and vanilla and whisk to blend.
    Sift together flours, baking soda, salt and cocoa. Add dry mixture to butter mixture and stir on low until just combined. Add half of buttermilk mixture and stir until it is just incorporated. Add remaining liquids and stir to combine.
  4. Gently stir in red food coloring and mix for about 30 seconds, scraping down once.
  5. Divide batter evenly among prepared pans and bake for about 20-25 minutes until a cake tester comes out clean and the top springs back when lightly pressed. Cool for at least 15 minutes in the pans before turning out onto a wire rack. Cool completely before frosting. (I recommend freezing the cakes, wrapped in plastic, until firm before assembly as this cake is quite tender.)

Cream Cheese Frosting

Ingredients:

  • 225 g unsalted butter, softened
  • 270 g powdered sugar, sifted
  • 300 g cream cheese, COLD and cubed

Method:

  1. Beat butter until pale, about 2 minutes.
  2. Add powdered sugar and continue beating until frosting is very pale and fluffy, about 3-5 minutes.
  3. Add cream cheese and beat until just smooth. Beat on low for a minute or two to get rid of any air bubbles. Best used immediately.

Sugared Cranberries

Ingredients:

  • A couple large handfuls fresh cranberries
  • 1 egg white, beaten (I use pasteurized)
  • 1/2 c sugar, preferably caster (you can grind granulated sugar in a food processor, or just use granulated — caster will give you a more “snowy” effect)

Method:

  1. Spread out a piece of parchment paper big enough to hold all the cranberries in a single layer.
  2. Coat the cranberries with the egg white set them on the paper to soak up some of the excess liquid (if they’re too wet, the sugar will clump).
  3. Toss the cranberries in the sugar and set them back on the parchment to dry completely before using and / or eating!

To Assemble:

  1. Level your cakes (this is easiest to do when they’re completely cool; I like to stick them in the freezer for about 10-15 minutes right before assembly). Choose a layer for the bottom and put bottom-side down on a cake board.
  2. Spread about a 1/2 cup of icing evenly over the first layer. Repeat with the next two layers. Add a thin layer of icing over the entire cake. Refrigerate for 15-20 minutes to set the crumb coat.
  3. When the cake is chilled, add a second, thicker layer of icing over the entire cake. You can keep the sides smooth, or use an offset spatula / butter knife to create the swirl effect. Hole the spatula at a 45-degree angle to the cake while spinning your turntable, slowly, all the while slowly dragging your spatula to the top. Repeat on the top, starting from the outside and drawing your spatula in to the center.
  4. Decorate with sugared cranberries and a few sprigs of rosemary, if desired. Keep the cake refrigerated; bring to room temperature about an hour before serving.

red velvet cake 2

DIY Christmas Tree Forest: Treats for Toys

full christmas tree forest

As cliche as it sounds, I love Christmas. I have many fond memories of driving around looking at lights (with McDonald’s hot chocolate and apple pies, which were the real highlight), dousing sugar cookies with red and green sprinkles, and playing for candlelight services. Nowadays, Christmastime is even more special for me because it means traveling back to Seattle to see family, friends, and all my old haunts. I don’t know how long this tradition will last, but I definitely will enjoy it while I can.

full christmas tree forest 2

When Gastropost asked me to help create something with Rice Krispies for the Treats for Toys campaign, I jumped at the opportunity because playing with food for a good cause is totally something I can get behind. My treat was inspired by a couple of things: first, those little miniature Christmas scenes that stores set up during the holidays; and second, one of my favorite childhood Christmas activities: picking out a Christmas tree. This year is the first I can remember NOT having a tree — between having a destructive busy toddler and traveling it doesn’t make sense (sniff sniff) — so in lieu of that I made an edible forest. And of course I had to add my favorite mountain pillows, Bambi, one of Marcus’ cars, and a little snow to jazz it up a little. Honestly, it was so fun. AND easy. The hardest part was trying to find decent light during naptime to photograph it!

car with tree

This little forest scene would make a great centerpiece for a holiday party, or a fun craft project for the family. (My husband and I did it as a little date night activity; I probably had more fun than he did but he’s a good sport, lol.) Of course, you don’t need to make a forest scene. Individual trees would make great gifts or stocking stuffers — just be sure to make them soon before gifting (like the day of or night before) and keep them in an airtight container/wrapping so they don’t dry out. You should get about 18 small trees from one recipe (about 1/3 c mixture for each tree).

bambi with tree

Want to join in the fun? Create a toy-inspired Rice Krispies treat, upload it to the Treats for Toys site or social media (using the #treatsfortoys hashtag), and Kellogg’s will donate $20 to the Salvation Army to buy real toys for children in need.

christmas trees

DIY Christmas Tree Forest

Recipe adapted from Kelloggs Canada / Treats for Toys | Makes about 18 small trees

Ingredients:

For the trees:

  • 56 g / 1/4 c unsalted butter
  • 250 g marshmallows (I used mini)
  • 168 g / 6 c Rice Krispies (or other rice puff cereal)
  • Green food coloring (I used gel, a couple drops each of Wilton Moss Green and Americolor Leaf Green)
  • Sprinkles / mini M&M’s / small candies for decorating
  • Small chocolates (such as Snickers’ bites or Rolos) for the trunks

For the rest of the scene:

  • 56 g / 1/4 c unsalted butter
  • 250 g marshmallows (I used mini)
  • 168 g / 6 c Rice Krispies (or other rice puff cereal)
  • Graham crackers
  • Icing sugar
  • Toy car
  • Baker’s twine

Method:

  1. First, make the trees. Melt the butter over low heat in a large pot (big enough to hold the Rice Krispies). When the butter is melted, add the marshmallows, stirring frequently to avoid sticking. When the marshmallows are almost melted, stir the food coloring a drop at a time until you reach your desired shade of green (go a little bolder than you want as the color will be slightly muted by the cereal). When the marshmallows are melted and the color is evenly dispersed, turn off the heat, add the cereal, and stir to coat evenly. Allow to cool for a minute or so (it’s hot!), then, using well-greased hands, take a small handful at a time and form into pyramids or cones, whatever your preference. Pack firmly but not so hard as to crush the cereal. Place on a piece of parchment paper to set. If you’re making a forest, try to vary the shapes / sizes a little for a more realistic effect; and if you want a tree for the top of the car, make sure to form a tree that will fit properly (for my car this was quite small). The mixture is most pliable within the first 5-8 minutes after mixing, so try to work quickly (or have a couple people help).
  2. When the trees are still a little pliable but not so hot as to melt your sprinkles, decorate. Press the candies / sprinkles into the sides of the trees. (I just pushed them in and they stuck fine, though if your sprinkles are flat you may need to use some royal icing to glue them on.) Press a chocolate into the bottom for the trunk. (You can also glue with icing / cut a toothpick in half, poke one end into your chocolate, and poke the other end into the tree for more security.)
  3. Once your trees are decorated, make your snow scene. Make another batch of Rice Krispies as above, but omit the food coloring. Press into a greased quarter-sheet pan. To make a road, break your graham crackers along the perforations and line them up through the center of the pan. Press the trees into the Rice Krispies along either side of the road, staggering the sizes. Tie the small tree to the top of the car using baker’s twine. When the Rice Krispies are totally cool, dust some icing sugar over the top for a snow-like effect. Enjoy!

deer1

Fall Cliche Cake for a Virtual Pumpkin Party!

fall cliche cake

About this cake.

We were faced with a fridge full of stuff people enamored with fall buy: canned pumpkin, apple cider, cream cheese. Meanwhile, I was in a baking mood but couldn’t decide what to make: apple cider donuts? Pumpkin bundt cake? Cream cheese danishes? Well, yes to all, but my waistline doth protest.

So one evening, in a rare burst of spontaneous baking, I set out to make a cake using only what we had in our fridge. Normally my layer cake baking is a 2+ day affair, mainly because I have an active toddler who only naps once a day. But fueled by coffee and inspiration from a little too much Great British Baking Show, I was determined to churn something out.

The result? I present to you the Fall Cliche Cake: pumpkin spice cake layers glued together with maple cream cheese frosting, drizzled with mulled apple cider caramel sauce. This is the cake version of what you order when you can’t decide between a Pumpkin Spice Latte and a Caramel Apple Cider and you hope your significant other orders one so you can actually have a bit of both. This is what you want to eat while admiring the fall foliage and wearing your boots and chunky sweater. All in all, this took me about 4 hours start to finish (not including the scrub-down of the kitchen, sadly), and I couldn’t be more pleased with the result. In fact, this cliche may become our new tradition.

inside3

This cake was also created with a party in mind — a Virtual Pumpkin Party hosted by bloggers Sara at Cake Over Steak and Aimee at Twigg Studios. It’s an honor to be able to participate in this take-over-the-internet-with-all-things-pumpkin recipe extravaganza with so many talented bloggers. I just wish the party were in person so I could try all the amazing dishes. Please check out the entire recipe list at the bottom of this post!

A few recipe notes:

  1. If you don’t have mulled cider sitting around in the fridge, you can make this with regular apple cider. Or, steep your cider with a cinnamon stick, a few cloves, a couple star anise, a few cardamom pods, and a chunk of nutmeg for as long as you can, then proceed with the recipe. Alternatively, you could add a pinch of cinnamon to the caramel when you add the vanilla.
  2. Use COLD cream cheese for the frosting. I know, I thought the same thing…room temperature everything! But the cold cream cheese actually doesn’t take that much longer to incorporate, plus it helps the frosting keep its body a bit better instead of becoming a soft, unworkable mess.
  3. Layer cakes are much easier to assemble when the cake is completely cooled, preferably chilled. Normally I make the layers a day ahead and chill them overnight, but in this case I just stuck them, uncovered, in the freezer for about 10 minutes after they’d come to room temperature. Worked great.
  4. There is enough frosting here to scantily ice a 3-layer, six inch cake. If you want to go fully frosted, double the recipe.

Fall Cliche Cake

Makes one 6-inch, 3-layer cake | Cake adapted from Sweetapolita / Frosting adapted from Call Me Cupcake

Ingredients

For the pumpkin spice cake:

  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 3 large eggs, room temperature
  • 3/4 cup (180 ml) grapeseed oil
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups (300 ml) pumpkin puree (I used canned)
  • 2 cups (260 g) all-purpose flour
  • 1 Tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 3/4 teaspoon kosher salt

For the maple cream cheese icing:

  • 150 g unsalted butter, softened
  • 1 1/4 c (180g) powdered sugar
  • 200 g cream cheese, COLD and cubed
  • 1-2 Tbsp maple syrup

For the apple cider caramel sauce:

  • 2 cups apple cider (preferably mulled)
  • 1 cup (200 g) light brown sugar, packed
  • 1 Tbsp corn syrup
  • 4 Tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 generous pinch sea salt

To finish:

  • Chopped pecans
  • Pumpkin seeds
  • Fresh thyme branches

Method

For the Pumpkin Spice Cake Layers:

  1. Spray three 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds. Spray and flour the pans.
  2. In the large bowl, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds.
  3. Add the pumpkin and mix until combined, about another 30 seconds.
  4. In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, allspice, and salt, and with the mixer on the lowest speed, gradually add to pumpkin/egg mixture.
  5. Evenly distribute batter into the prepared pans (weigh them if possible with digital kitchen scale for about 370 g per pan), smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or skewer inserted into the center comes out clean, about 20-25 minutes.
  6. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack and cool them completely.

For the Maple Cream Cheese Icing:

  1. Beat butter until pale, about 2 minutes.
  2. Add powdered sugar and continue beating until frosting is very pale and fluffy, about 3-5 minutes.
  3. Add cream cheese and beat until just smooth. Beat in maple syrup a tablespoon at a time, tasting after the first to check the flavor. Add the second if necessary. Use immediately.

For the Apple Cider Caramel Sauce:

  1. Add the apple cider to a medium sauce pan over medium-high heat and bring to boil. Allow the apple cider to cook down to about 1/3 cup.
  2. Add the brown sugar and corn syrup and stir just until the sugar is dissolved. Heat without stirring until the mixture reaches 240F on a candy thermometer.
  3. Remove from heat and stir in butter, heavy cream, and vanilla. Return to cook over medium heat, stirring occasionally, until the caramel thickens and coats the back of a wooden spoon.
  4. Remove from heat and add a pinch of sea salt; stir to combine. Allow to cool for about 15 minutes before transferring to a heat-safe jar.
  5. Store at room temperature for 3 days or in the fridge for several weeks.

To assemble:

  1. Level your cakes (this is easiest to do when they’re completely cool; I like to stick them in the freezer for about 10-15 minutes right before assembly). Choose a layer for the bottom and put bottom-side down on a cake board.
  2. Spread about a 1/2 cup of icing evenly over the layer, followed by a generous drizzle of caramel sauce. Repeat with the next two layers, ending with just a layer of frosting on the top. Add a thin layer of icing over the entire cake. Refrigerate for 15-20 minutes to set.
  3. When the cake is chilled and the caramel is your desired drizzle consistency (test a drip on the side to see), drizzle the caramel on the sides and spread a layer on top. I like to use a squirt bottle for the side drips, but you can use a spoon or just pour over the top and nudge it to the edges with a palette knife if you’re brave.
  4. Decorate with chopped pecans, pepitas, and thyme branches, if desired.

Virtual Pumpkin Party!

Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini

Twigg Studios • Sausage Stuffing Baked in a Pumpkin

Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles

Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream

Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus

Eat Boutique • Pumpkin Scallion Dumplings

A Little Saffron • Pumpkin Stuffed Shells

Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast

Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts

Wit & Vinegar • Pumpkin Butterscotch Banana Split

Style Sweet CA • Pumpkin Creme Brulee Cake

Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy

With Food + Love • Cinnamon Raisin Pumpkin Seed Bread

Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto

Sevengrams • Vegan Pumpkin Pie Ice Cream

Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats

Grain Changer • Pumpkin Spice Baked Oatmeal

Girl Versus Dough • Pumpkin Cranberry Flax Crisps

Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg

Harvest and Honey • Truffled Pumpkin Papardelle Alfredo with Frizzled Sage

Tasty Seasons • Pumpkin Chocolate Chip Cake

Broma Bakery • Pumpkin Butter Pop Tarts

Tending the Table • Roasted Pumpkin and Barley Salad

The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls

Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble

Taste Love and Nourish • Pumpkin Bread Pudding

The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan)

Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage

The Monday Box • Pumpkin Mini Bundt Cakes

Design Crush • Pumpkin Bourbon Hot Toddy

The Road to Honey • Pumpkin Pie & Chocolate Layer Cake

My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah

Give Recipe • Orange Chocolate Pumpkin Bread

Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge

Beard and Bonnet • Marbled Pumpkin Muffins

Eat Within Your Means • Vegan Pumpkin Blender Muffins

Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds

Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine

Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese

An Edible Mosaic • Pumpkin Spice Chia Seed Pudding

Hey Modest Marce • Mascarpone Pumpkin Pie

Inspired By the Seasons • Pumpkin Applesauce Smoothie

CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze

Sally’s Baking Addiction • Pumpkin Cream Cheese Bundt Cake

Well and Full • Spicy Chipotle Pumpkin Hummus

Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin

SweetPhi • Pumpkin Chili Biscuit Bake

Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts

Mademoiselle Poirot • Cinnamon-Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle

Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting

Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas

Ginger & Toasted Sesame • Pumpkin Jeon

Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte

Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda

Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice

A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats

Vermilion Red • Pumpkin Pie Souffle

  1. Britnell • Vegan Pumpkin Pie

Displaced Housewife • Brown Butter Pumpkin Donuts

Sweet Gula • Pumpkin Cake with Cream Cheese Frosting

La Pêche Fraîche • Pumpkin and Condensed Milk Cakes

Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce

Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding

Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah

Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans

Salted Plains • Easy Pumpkin Bread

Liliahna • Chicken Legs with Pumpkin and Tortellini

TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche

Vermilion Roots • Sweet Rice Dumplings with Pumpkin

Celebrate Creativity • Pumpkin Mini Cheesecake Tarts

Serendipity Bakes • Pumpkin Chocolate Cheesecake

So Much Yum • Vegan Maple-Glazed Pumpkin Spice Doughnuts

The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches

Lisli • Pumpkin Pie Cake

Cookie Dough and Oven Mitt • Pumpkin Pie Dip

Fig+Bleu • Pumpkin Granola

The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies

Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce)

Floating Kitchen • Chicken and Pumpkin Chili

The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting

Fork Vs Spoon • Pumpkin Streusel Muffins

Lemon & Vanilla • Pumpkin and Coconut Caramel Flan

Dunk & Crumble • Pumpkin Chocolate Icebox Cake

Chicano Eats • Pumpkin Butter Pan de Muerto

On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans

Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free)

Brewing Happiness • Pumpkin Ginger Breakfast Cookies

A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream

The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies

Fork to Belly • Pumpkin Gnocchi

The Little Epicurean • Chocolate Hazelnut Pumpkin Pie

Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta

What to Cook Today • Spicy Pumpkin Noodle Soup

Food by Mars • Pumpkin Pie (Grain-Free, Diary-Free)

The Bojon Gourmet • Pumpkin Butterscotch Pudding

Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee

Long Distance Baking • Layered Pumpkin Cheesecake

The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate

The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze

Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes

A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze

A Cookie Named Desire • Pumpkin Shrubs

Eating Clean Recipes • Vegan Pumpkin Chia Pudding

Kingfield Kitchen • Vegan Fresh Pumpkin Soup

Drink and Cocktail Recipes • Pumpkin Dirty Chai

The Pig & Quill • Pumpkin Sage Cannelloni (Dairy-Free)

My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake

Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese

Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah

InHappenstance • Pumpkin Scones with Maple Butter

Live Eat Learn • Pumpkin Gingerbread Hot Cocoa

Apple Pie with a Cinnamon Roll Crust

apple pie cinnamon roll crust

Every fall for the past four years, my husband and I have gone apple picking. And each year the first culinary priority is a proper apple pie.

With apologies to salted caramel and brown butter, I like my apple pie plain and simple. Sounds straighforward enough, but it’s taken me a few tries to get this apple pie right to where I like it. I like lots of apples — lightly and classically spiced, tender but not mushy, sliced and not chunky, and not too sweet.

Normally with fruit pies I spring for a fun lattice top; but this time around, inspired by a photo I saw from dessert artist Linda Lomelino, I decided to gild the lily with a cinnamon roll crust. I used my favorite partially whole grain, all butter crust, but this technique should work with your crust of choice.

A few notes:

  1. Although I’ve written out this recipe as if I were doing this in one day, my current pie procedure is a 2-day process. This is mostly because the scheduling is easier for me (having an active kiddy-kins makes it hard to do all at once), but I actually think my crusts have turned out better with the extra chilling and relaxing. Here’s my process: the night before baking, I roll out my crusts. I line the pie plate with the bottom one. I roll out the top one onto a piece of parchment and transfer that parchment to a sheet pan. I also peel and slice the apples and start the maceration process. Then I wrap everything in plastic and chill in the fridge overnight.
  2. The cinnamon roll crust is quite easy to put together, but it can get soft with the extra handling and rolling. Just stick it in the fridge if it starts feeling soft at any point.
  3. My pie plate is on the deep side so this is the right amount of apples for me. If you have extra, just cook them on the stovetop and add to your oatmeal; or sprinkle some granola on top for a tasty snack! Or make a baby pie using your dough scraps!

Apple Pie with a Cinnamon Roll Crust

Makes one 9-inch pie

Crust Ingredients:

  • One recipe of your favorite 9-inch double pie crust, divided in 2 (this is mine)
  • 1.5 Tbsp unsalted butter, melted
  • 50g / 1/4 c granulated sugar mixed with 1 tsp cinnamon

Filling Ingredients:

  • 3.5 lbs apples (about 6-8 medium-sized), peeled and thinly sliced (I like a combination of tart and sweet apples such as Gala, Northern Spy, Mutsu, and Cortland)
  • Juice and zest of 1/2 a lemon
  • 50g / 1/4 c dark brown sugar
  • 50g / 1/4 c granulated sugar
  • A couple handfuls of coarse sugar
  • 2 Tbsp tapioca flour
  • 1 tsp cinnamon
  • A few gratings of fresh nutmeg
  • 1/4 t allspice
  • 1/2 t coarse kosher salt
  • A few dashes of Angostura bitters, optional

To finish:

  • 1 egg, beaten with 1 tbsp cream or milk and a pinch of salt
  • 1 tbsp coarse or pearl sugar

Method:

  1. Combine the sliced apples with the lemon juice, dark brown sugar, and granulated sugar. Allow to macerate for at least one hour at room temperature (or up to overnight in the fridge).
  2. Roll out the bottom half of your pie crust and transfer to a greased pie plate. Trim the edges, leaving a 1/2 to 1 inch border all around. Cover with plastic wrap and chill while preparing the rest of your pie.
  3. Drain the macerated apples into a colander set over a small saucepan to catch the juices. Bring the juices to a boil over medium heat and cook until reduced by half, stirring occasionally. It should be thick and syrupy. Set aside to cool.
  4. Roll out your top crust into a 12 inch round. Brush the melted butter evenly over the whole surface and sprinkle the cinnamon-sugar mixture on top. Gently but tightly roll up the pastry into a log. (If the pastry is soft at this point, transfer to the fridge for a few minutes to firm up before proceeding.) Using a serrated knife, trim off the ends and cut the pastry into 1/2″ slices. On a piece of lightly floured parchment paper or Silpat, arrange the remaining slices into a tight circle. The slices should be touching but not overlapping. Gently roll out into a 10-inch circle (or large enough to fit your pie plate — it should be about 1/8-1/4″ thick). Transfer the parchment with your crust to a sheet pan and refrigerate while you prepare the rest of the pie.
  5. Combine the spices, salt, lemon zest, and tapioca flour in a large bowl. Add the drained apples and stir to coat evenly. Add bitters if using, and stir again to combine.
  6. Remove the pie plate from the fridge. Scatter a handful of coarse sugar over the bottom of the crust. Arrange the apple slices inside, trying to pack them in as tightly as possible and mounding slightly in the center. (I find if you take the time to layer the apples neatly and carefully with no big gaps, you won’t have the problem of a big gap between the filling and the top crust. It’s worth the extra few minutes.) Drizzle the reduced juices and scatter another handful of coarse sugar over the apples.
  7. Invert the cinnamon roll crust over the top and gently peel off the parchment / Silpat. Trim the top crust and crimp the edges with a fork to seal. It’s ok if there is a little separation of the rolls — they will serve as your steam vents. Chill the entire pie until the pastry is firm, at least 20 minutes.
  8. While the pie is chilling, preheat the oven to 425F with racks in the middle and bottom and a baking sheet on the bottom rack. Prepare the egg wash by whisking the egg and cream/milk together.
  9. When you are ready to bake, gently brush the egg wash all over the surface of the pie, followed with a generous handful of coarse or pearl sugar. Transfer to the bottom rack of the oven, on the preheated baking sheet. Bake for 20 minutes. Turn down the oven to 375F, rotate and move the pie on its baking sheet to the middle rack, and bake another 30-45 minutes or until the crust is a deep golden brown and the filling is bubbling. Allow to cool on a wire rack for at least 3 hours before slicing.

I couldn’t resist making a lil’ baby pie with the scraps…
applemini-1

Late summer galette

galette-bakedAnd just like that, it’s mid-August.

This summer — this whole year, really — has been a bit of a blur. Is it new parenthood? I don’t know. I do know that all of a sudden I’m looking up ideas for first birthday cakes and wondering how we made it here so fast.

But let’s not get too far ahead of ourselves. I still have about a month before that first birthday, so it’s time to take advantage of this late summer fruit. Pies are usually my go-to for using up ripe and unphotogenic fruit, but I thought I’d go for quick(er) and rustic and opt for a galette this time around. After making this I wondered why I don’t galette more often. They’re easy and unfussy, and also the perfect size for our Sunday night family dinners. While I’m certainly not giving up pies, I do think galettes have earned their spot in the dessert rotation.

galette-unbakedMy favorite pie crust recipe these days is half all-purpose flour, one quarter spelt, and one quarter rye. The whole grains really pair well with fruit and lend a depth of flavor. I’ve also started adding a couple of turns to my pie dough right after mixing (like making puff pastry) — it makes the final rolling out a lot easier and adds some nice flaky layers. The crust recipe below will make enough for one double crusted pie, or two medium-sized galettes. It keeps in the fridge for a few days, or in the freezer for a few months (well-wrapped).

This recipe is very forgiving. Use more or less sugar depending on the sweetness of the fruit, or change the fruit altogether. I think a nectarine + blackberry combo would be amazing, as would peaches + plums.

Late Summer Galette

Serves 6-8 | Adapted from Apartment 2B Baking Co.

Galette Crust Ingredients (Makes enough for two galettes):

  • 1 1/3 c / 170g all purpose flour
  • 1 1/3 c / 170g rye or spelt flour, or mix of the two
  • 1 tsp salt
  • 1 cup plus 2 tablespoons / 255g very cold unsalted butter, cubed
  • 1 tbs apple cider vinegar
  • 1/2 c ice water

Method:

  1. In a large bowl, whisk together the flours and salt. Add the butter and quickly rub it into the flour with your fingers until some pieces are the size of peas, some lima beans. Flatten the pieces of butter by squeezing them between your fingers. If the butter gets too soft / melty at any point, stick the mixture into the fridge for a few minutes before proceeding.
  2. Add the cider vinegar to the ice water and gradually add to the butter-flour mixture, a couple tablespoons at a time. Mix until the water is evenly distributed and the dough holds together when you squeeze it. You may not need all the water; you may need a tablespoon or two more.
  3. Dump the entire mass onto a work surface and divide into 8 equal parts. Using the heel of your hand, drag each part across the work surface. Essentially you are creating sheets of butter in your dough. Once you have flattened all eight parts, stack them together and pat into a rough square. (If your dough feels sticky at this point, transfer to the fridge and chill about 10 minutes before proceeding.) Lightly flour your surface and roll into a rectangle about 8″ x 11″. The dough may be a bit crumbly, but that’s fine. Gently fold the dough into thirds, like a letter. Then turn the dough so the seam is at the top and parallel to your body. Repeat this process 1-3 more times. Divide in half, then wrap each half in plastic and chill for at least 2 hours, preferably overnight, before using. (You can also freeze the dough at this point and defrost in the fridge the night before you want to use it.)

Galette Filling Ingredients:

  • 3 Tbsp granulated sugar
  • Zest of 1/2 a lemon
  • Pinch of saffron (optional)
  • 1 c peaches, pitted and sliced (about 2 medium, or half a pound)
  • 1/2 c raspberries
  • 1/2 c strawberries, diced
  • Pinch of salt
  • 1 Tbsp cornstarch
  • 1/4 c peach or berry jam
  • 1 egg, beaten
  • Turbinado sugar, for sprinkling

Assemble the galette:

  1. On a lightly floured surface, roll out one half of your dough into a rough 12-13 inch circle about 1/4 inch thick. Transfer to a parchment lined baking sheet and refrigerate while you prepare your filling.
  2. Zest half a lemon into a medium bowl. Add the granulated sugar and saffron, if using, and rub the lemon and saffron into the sugar with your fingers until you can smell the lemon. Add the salt and cornstarch and mix to combine. Add the fruit to the bowl and toss gently to combine.
  3. Remove crust from the fridge. Spread the jam in the center, leaving about a 2-inch border around the edges. Top with the fruit, leaving any excess juice behind. Fold the edges of the pastry over the filling, pressing gently to seal. Chill until pastry is firm, at least twenty minutes. Meanwhile, preheat oven to 400C.
  4. When ready to bake, brush crust gently with the beaten egg and sprinkle a generous handful of turbinado sugar over the top. Bake until pastry is golden brown, about 30-40 minutes, rotating pan once for even baking. Allow to cool before serving.

galette-slice

Momofuku-Style Peach Pie Cake

momofukupeach
It’s my birthday this week so I made myself a cake. If you’ve hung out around here at all you’ve probably noticed I really like making cakes (possibly more than eating them…), so honestly I was quite excited to do so. Originally I had planned to make a pretzel cake because I LOVE pretzels. But then we went peach picking and ended up with a refrigerator full of peaches; and hence this peach pie cake was born.

I started making Momofuku-style cakes this past spring because my husband really wanted their chocolate malt cake for his birthday; and I can’t stop! Honestly, they are super fun to make and not as horribly difficult as they might appear. As long as you have the right tools and pace yourself (I usually spread the process out over days), they are totally doable for a home baker.

My biggest tips for making a Momofuku-style cake:

  • Get the right tools. Two things definitely worth sourcing are a 6×3 cake ring (I found mine at a local cookware outlet) and 3-inch acetate (I get mine by the foot at a baking supply store; it’s super cheap). You *could* probably get away with a similar sized springform pan and parchment paper, but if you plan on making more than one I’d say it’s worth it to get your hands on the real goods. The acetate will give you nice clean lines and will make your cake-stacking more secure.
  • Other notes on tools:
    • I bake cake layers in a regular 9x13x2 cake pan.
    • I use ziplock bags with a corner cut off to squeeze out the more liquidy layers (i.e. liquid cheesecake). The first couple times I just used the back of a spoon; but the ziplock is a lot easier, especially getting stuff right to the edges (which is key to getting the cool naked-cake look).
    • I use a small offset spatula to spread the layers as evenly as possible.

Tips for cake assembly:

  • Make the cake portion at least a day early and chill it thoroughly in the fridge or freezer before cutting out rounds / assembly. Cold cake is a lot easier to handle.
  • Make sure you have enough room in your freezer AND fridge. These cakes are 5-6 inches tall, which is quite a bit of freezer real estate. The cake needs to be frozen overnight and defrosted in the fridge for at least 3 hours, so plan accordingly (I’ve been caught madly reorganizing at the last minute; it’s so stressful).
  • Pace yourself for sanity’s sake. The nice thing about Momofuku cakes is that a lot of elements can be made ahead. For this cake, I made the pie crumb on Tuesday; the pie filling and cake on Wednesday; and the liquid cheesecake and frosting on Thursday. I assembled on Thursday, froze overnight, and served Friday night. I’ve never tried to do everything in one day. It’s probably possible, but knowing myself I’d get baked-out halfway through and wouldn’t enjoy the process. Plus, the dishes would be out of control…
  • Write out your cake anatomy before assembly. It sounds kinda lame, but I find it super helpful to list out the cake layers and quantities so I don’t screw the order up. Way easier than scrolling on your computer with sticky fingers.

Baker’s Notes:

Momofuku cakes are…intense. This is generally a good thing — the unique mix of crunchy / sweet / salty / creamy is what sets them apart, in my book. But sometimes they are a little TOO intense in the sugar department. Obviously these cakes are special occasion desserts and “treat yourself” and all that, but I actually prefer them a little less sweet. For this cake, I:

  • Used a cake base that isn’t too sweet (see recipe below).
  • Used half labneh and half cream cheese in the liquid cheesecake recipe. I also cut the sugar to 1/2 a cup, and used just 1 Tbsp of milk (to account for extra liquid in the labneh).
  • Reduced the sugar in the pie filling recipe to 3 Tbsp dark brown sugar.

In the end, I was very happy with the level of sweetness and would make these adjustments again.

Hope that helps — go forth and cake!

Momofuku-Style Peach Pie Cake

momofukupeachvertFollow the recipe for the Momofuku Apple Pie Cake, except…

  • Make 1/3 a recipe of this cake for the cake portion.
  • Replace apples in pie filling recipe with an equal weight of peeled, diced peaches and reduce sugar if desired (see Baker’s Notes, above).
  • Use milk in place of the apple cider soak.
  • Add some sprinkles if you want to be extra festive.

In summary, cake anatomy from bottom to top is:

  • Peach Cake
  • Milk Soak
  • Liquid Cheesecake
  • Pie Crumb
  • Peach Pie Filling
  • Peach Cake
  • Milk Soak
  • Liquid Cheesecake
  • Pie Crumb
  • Peach Cake
  • Pie Crumb Frosting
  • Pie Crumb & Sprinkles

Labneh Panna Cotta

labnehpannacotta
I really like experimenting in the kitchen, but I’m also kinda cheap. The contents of my fridge inspire many of my food experiments (and dinner plans). Lately I’ve been on a labneh kick. And as much as I really like labneh on toast, sometimes you need to mix it up a bit. I’ve also been on a cake and cake decorating streak. And while I love the process of making fancy layer cakes, sometimes you want a dessert that takes less than 10 minutes and zero oven time. This, my friends, fits that bill.

This panna cotta is on the thicker, more pudding-y side. It’s also quite lightly sweetened, making it breakfast-appropriate in my book. You can dress this up or down as you like. I think panna cotta is improved with some contrasting textures, so I like adding toasted nuts, granola, or even some Momofuku cornflake crunch. Some fresh fruit is also excellent; or even just a drizzle of honey. Let your fridge inspire you.

Labneh Panna Cotta

Serves 4-6 | Adapted from A Brown Table

Ingredients

  • 1 cup milk, low or full fat (I used soy)
  • 80 g / 4 tablespoons honey + extra for drizzling, if desired
  • 7 g / 1 packet gelatin
  • 6 tablespoons cold water
  • 1/2 tsp vanilla extract or paste
  • 1 lb labneh, lightly whipped

Method:

  1. Place the milk in a small saucepan along with the honey and vanilla and bring it to a simmer over medium-high heat. While the milk is heating, sprinkle the gelatin in a small mixing bowl containing the cold water. Allow the gelatin to bloom for 5 minutes.
  2. Once the milk has come to a simmer and the honey is dissolved, remove from heat and add the bloomed gelatin, stirring to combine.
  3. Pour the milk mixture into a large mixing bowl containing the labneh. Whisk to combine evenly, ensuring no lumps remain. Divide the mixture among serving glasses, or into a 9-inch pie plate. Refrigerate for at least 2 to 4 hours until firm.

Berry Balsamic Pie + Pie Tips

berry pieSummer is here, which for me means it’s farmers’ market season! One of our favorite Saturday summer activities is going early to our local market and letting the fresh produce inspire us for the next week’s meals. I especially love checking out (and sampling) the fresh berries — I can eat them like candy. And then, of course, there is pie. Delicious berry pie.

For the past couple of years, I’ve been working on improving my pie game. My first couple of homemade crust attempts were pretty scary and not so pretty, but each time I’ve learned something new and I finally feel like I’m getting it down. I know there are a million tips out there for making perfect pie crusts; and I think every pie maker eventually learns what works best for him or her. But for what it’s worth, here are some things that have helped me improve my pies.

Cold ingredients = more tender, flaky pie crust. Everyone emphasizes this because it’s true. I chill my flour and freeze my butter at least 1/2 an hour before mixing up a crust. If you ever feel your butter starting to get too soft, just stick your operation in the fridge for 10 minutes so you don’t end up with melty butter.

Fraisage and roll. I’ve started using these techniques for my last few crusts. It’s not necessary, but it does seem to make the crust flakier and easier to roll out in the end. I especially recommend these couple extra steps with partially whole-grain crusts.

Chill out. Pies bake up best from a chilled state. Your crust won’t shrink as much and the lattice you spent so much time doing will have a better chance of not collapsing into your filling. I like chilling my completed pie at least 20 minutes before baking (or until crust is firm). You can also roll out your bottom crust the night before and chill it in the pie plate, covered. Chill your lattice strips before weaving too; they’ll be easier to work with.

Macerate your fruits. With fruit pies, toss your fruit with a few tablespoons of sugar and let sit for an hour or more. This will draw out the juices which you can either leave behind or boil down and add to your pie in a concentrated syrupy form (i.e. your pie will be flavorful but not soggy from all the excess juices).

Take it easy with the decorations. I love looking at beautiful, fancy pie crusts on Instagram and Pinterest; and designing a fancy top is a great way to flex your creative muscles while making a traditionally rustic dessert. Just be careful not to overhandle your crust and go too thick on your cutouts / braids / lattice. Otherwise your top crust will take a lonnng time to bake and end up being tough and gross; and that would just be sad. Also, if you do want to make one of those extra fancy crusts with the braids and lattice and cutouts, plan to make at least 1.5 times a regular amount of crust. (For the pie pictured here I used a normal double crust recipe but used every last scrap.)

Happy pie making!

Berry Balsamic Pie

Adapted from Four and Twenty Blackbirds

For the crust:

  • Your favorite double all-butter double pie crust (9-10 in.); I like this for a classic all-butter and this for a partially whole-grain

For the filling:

  • 3 Tbsp. granulated sugar
  • 2 lb. mixed berries, rinsed and quartered if large (5 to 6 cups) — I used a mix of strawberries, raspberries, and blackberries
  • 1 small baking apple (such as Northern Spy or Golden Delicious)
  • 2 Tbsp. balsamic vinegar
  • 2 dashes Angostura bitters
  • 1/2 cup packed light brown sugar
  • 3 Tbsp. minute tapioca, finely ground
  • A few grinds fresh black pepper
  • 1/2 tsp. kosher salt
  • Egg wash (1 large egg whisked with 1 teaspoon water or cream and a pinch of salt)
  • Demerara sugar, for finishing

Method:

  1. Sprinkle the granulated sugar over the berries. Stir gently to combine and allow the fruit to macerate at room temperature for 30 minutes to 1 hour.
  2. Roll out half of your pie crust and place it into your greased pie plate. Refrigerate while preparing the filling. Roll out your top crust and either leave whole or cut lattice strips if desired. Transfer to a parchment-lined sheet and refrigerate as well.
  3. Peel the apple and shred on the large holes of a box grater. Drain the berries of excess liquid and combine with the shredded apple.
  4. Sprinkle on the balsamic vinegar and Angostura bitters. In a separate bowl, mix together the brown sugar, tapioca, black pepper and salt. Gently fold the sugar mixture into the berry mixture.
  5. Pour the filling into the refrigerated pie shell, arrange the lattice or pastry round on top, and crimp as desired. Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry. Meanwhile, position the oven racks at the bottom and center positions, place a rimmed baking sheet on the bottom rack, and preheat the oven to 425 degrees.
  6. Brush the pastry with the egg wash; if your pie has a lattice top, be careful not to drag the filling onto the pastry (it will burn). Sprinkle with the desired amount of Demerara sugar. Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown.
  7. Lower the oven temperature to 375 degrees, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 35 to 40 minutes.
  8. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days.

Labneh Cheesecake

cheesecake fullI’ve been lactose-intolerant for 20 years. I’m not allergic to dairy; am fine with butter, yogurt, and eggs (whew!); and can handle small amounts of milk / cream baked into food. But I can’t drink a glass of milk or eat a normal ice cream cone without unfortunate consequences. Although there are lots of dairy alternatives nowadays, there are a couple of things I’d resigned to just living without — delicious melty cheese on pizza and cheesecake.

Lately, though, I’d been pondering the idea of using labneh — or yogurt cheese — as the basis for a cheesecake I could eat. Strained Greek yogurt can be a delicious accompaniment to cake, and even added to whipped cream for extra flavor; so it seemed like it was worth a shot.

cheesecake sliceGuys, this recipe is a game changer for me. I actually ate a whole piece of cheesecake without worrying about stomach issues and ENJOYED IT. It was smooth and creamy and subtly tangy. It also went over well with people that aren’t lactose intolerant — a good sign in my book. Oh, and as far as desserts go, it’s quite healthy!

I made this with homemade labneh (lowfat Greek yogurt strained for 24 hours – Liberte brand). I suspect it’ll work fine with store-bought labneh; though as it is the main ingredient you’ll want to go for a good quality one with a nice firm texture. I topped mine with salted caramel sauce, but imagine it would go well with any number of toppings (you could go fairly sweet if you prefer as the cheesecake itself is mildly sweet).

This recipe is quite easy, though for best results make it a day ahead so it has time to set overnight in the fridge. This improves the texture of the cake and makes for easy slicing.

Salted Caramel Labneh Cheesecake

Makes 1 six-inch cheesecake | Adapted from Hungry Couple NYC

For the base:

  • Your favorite graham cracker crust (I used a half recipe of this one, swapping out toasted walnuts for the pistachios)

For the filling:

  • 250 gr / 1 cup labneh (lowfat or full-fat; storebought or homemade), room temperature
  • 60 gr / 1/4 cup lactose-free sour cream, full-fat, room temperature
  • 1 t lemon zest
  • 1 t lemon juice
  • 1 t pure vanilla etract
  • 1/4 t kosher salt
  • 50 gr / 1/4 cup cake flour
  • 65 gr / 1/3 cup caster sugar
  • 1 large egg, room temperature
  • hot water, for the water bath

For the topping:

Salted caramel sauce, storebought or homemade

Method:

  1. Grease and line the bottom and sides of a 6-inch springform pan or cake ring with parchment paper.
  2. Prepare your graham cracker crust, pre-baking and cooling completely if needed.
  3. Preheat oven to 350F. Prepare your pan for a water bath by wrapping your springform in a double layer of foil and placing in a large roasting pan (or a larger cake pan at least 1/3x bigger).
  4. Mix together labneh and sour cream on medium speed until smooth.
  5. Add in lemon zest, lemon juice, vanilla, and salt and mix until combined.
  6. Sift in cake flour and sugar and mix on low speed until just combined.
  7. Add egg and mix on low speed until just combined — do not overmix, but the batter should be smooth and uniform in color.
  8. Pour mixture into prepared pan and smooth the top with an offset spatula.
  9. Transfer pan to oven and fill the larger pan with 1/2 – 1 inch of hot water.
  10. Bake for about 30 minutes, until edges are firm but center is still a little jiggly. Turn off oven and allow cake to cool for about 10 minutes, then remove from water bath and allow to cool completely on a wire rack.
  11. Once completely cool, refrigerate uncovered for at least 4 hours, but preferably overnight before de-panning.
  12. Spread top with salted caramel sauce (or your topping of choice), slice, and serve!