A Tale of Two Cheesecakes

Cheesecake has and always will hold a certain sentimental value for me. To this day, it’s the one dessert that no one can make “better than mom”. The simplicity of her cake is unbeatable: a textured graham cracker crust with a thin layer of chocolate, filled with a creamy, beautifully balanced layer of cream cheese. No additional flavoring was ever needed, and the cake always came out of the oven absolutely perfect. This compelled me to perfect the cheesecake, and one might say it’s something of a specialty of mine now. I’ve baked a number of decadent cheesecakes, from creamy Dulce de Leche Cheesecake Squares to a realization of the Cheesecake Factory’s famous Red Velvet Cheesecake with Cream Cheese Frosting. As mentioned in my last post, I had mistaken the day for the actual December Birthday Celebration in my office and accidentally brought in two bundt cakes, so I needed to find two new recipes. What better way to celebrate my birthday month than to make a cheesecake? In honor of the holiday season, I settled on two luxuriously festive cheesecakes: Rich Kahlua Cheesecake with Chocolate Ganache Topping and Whipped Cream, and Spiked Eggnog Cheesecake with Sour Cream Topping and Caramel Sauce. This blog post is dedicated to my Mom considering she, to this day, is the queen of the simple cheesecake.

A closet nerd, I thought I would share the when and where of cheesecake. According to Wikipedia, it was served to the athletes of the first Olympic Games of Greece in 776 B.C, yet cheese molds have been discovered dating back to as far as 2000 B.C! Written accounts of these times describe cakes with similar results to those of modern cheesecakes. Talk about a traditional dessert! Cream cheese itself came into creation through the infallible method of innovation: by accident. A New York dairyman named William Lawrence accidentally created cream cheese in a failed attempt of making French Neufchâtel: a soft, unripened cheese from Normandy. Lawrence’s “invention” was distributed in tin foil wrapping under what would become a household name: Philadelphia Cream Cheese.

So enough on the history lesson, let’s talk about these cakes! The idea stemmed from my desire to use the Kahlua I have left over from a Big Lebowski night I hosted (White Russians, a classic from the film, use very little). When it comes to sweeter liquors, I tend to lean towards cheesecake given both the flavor and texture it can lend to the final product. Bailey’s is a classic, but coffee liquor is a close second when it comes to dessert contexts. I found one extremely decadent recipe (which will eventually find its way to this blog), but considering I needed two cheesecakes, I knew I wouldn’t have the time needed for that beauty. But this cake was still absolutely delicious!

The ganache was an addition on my part: I felt the cake could use a little extra “oomph” in presentation. I used my new cheesecake pan for this one, and I admit it’s not as good as my old pan (which I used in the next recipe). The new pan has an all-metal frame, whereas my old one has a glass bottom. The consistency and baking time was right on target with the old pan, whereas the new pan had a narrower, taller result; not quite my style for a classic cheesecake (as seen below). 

Rich Kahlua Cheesecake with Dark Chocolate Ganache and Whipped Cream

Adapted via AllRecipes

Yields: 10 - 12 servings

Ingredients

Chocolate Graham Cracker Crust:

- 1 cup chocolate cookie crumbs

- 1/4 cup butter, softened

- 2 tablespoons white sugar

- 1/4 teaspoon ground cinnamon

Chocolate Cappuccino Cheesecake:

- 3 (8 ounce) packages cream cheese, softened

- 1 cup white sugar

- 3 eggs

- 8 (1 ounce) squares semisweet chocolate (I used Baker’s Chocolate)

- 2 tablespoons whipping cream

- 1 cup sour cream

- 1/4 teaspoon salt

- 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water

- 1/4 cup coffee flavored liqueur (I used Kahlua)

- 2 teaspoons vanilla extract

Dark Chocolate Ganache:

- ½ cup heavy whipping cream

- 1 cup semisweet chocolate chips

- 2 tsp instant coffee granules

Directions:

For Crust: Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan. Set a 9x11 baking pan filled halfway with water onto the bottom rack of the oven. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan. Bake in preheated oven for 8 to 10 minutes. Place on a wire rack to cool.

For Cake: Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth. Set aside. 

In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. Add the chocolate mixture to the cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth.

Pour mixture into the prepared pan. Bake in the center of oven at 350 degrees F (175 degrees C) for 45-60 minutes (will vary based on your oven and pan size/shape - this new pan took over an hour given its depth). Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and allow to cool for an additional 30 minutes. 

For Ganache: place semisweet chocolate chips and espresso powder in a glass bowl, and set aside. Heat heavy cream in a small saucepan over medium heat, and remove once at a boil - pour over the chocolate chips and allow to sit for at least 1 minute. Slowly begin whisking the mixture from the center, and gradually work outwards (this, by the way, is one of my FAVORITE ways of working with chocolate - the transformation is always so gorgeous). Once fully incorporated, allow to cool for 10 minutes, then pour over the cheesecake. Cool the cake for 8 hours or up to overnight. Serve with whipped cream. 

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I'd made this eggnog cheesecake once before, and remembered it being a huge hit. There’s something beautiful in the way cream cheese and eggnog complement one another, and creates a cake with a silky texture yet complex flavor profile. In addition to nutmeg, a splash of dark rum and cloves created the dessert likeness of a cup of eggnog, and was without a doubt the favorite of the two cakes (I also credit this to the difference between the pans).

Inspired by a different Bon Appétit recipe I’ve been eyeing for quite some time, I chose to add a sour cream topping with a quick caramel sauce that became super dark (I was doing dishes, lost track of time, and poured in the heavy cream just before the sugar’s burning point – phew!) The overall result was gorgeous, and has convinced me to buy a second of my original pan. The new one won’t go to waste, naturally, but the old one will be my go-to nonetheless. Oh, and did I mention this cake was unbelievably delicious? Enjoy!

Spiked Eggnog Cheesecake with Sour Cream Topping and Caramel Sauce

Adapted via AllRecipes

Yields: 8 - 10 servings

Ingredients

Graham Cracker Crust

- 1 cup cinnamon graham cracker crumbs (I used Cinnamon, but plain works fine)

- 2 tablespoons white sugar

- 3 tablespoons melted butter

Eggnog Cheesecake:

- 3 (8 ounce) packages cream cheese, softened

- 1 cup white sugar

- 3 tablespoons all-purpose flour (I omitted this, and it made little difference)

- 3/4 cup eggnog

- 2 eggs

- 2 tablespoons rum (I used Myer’s Rum)

- 1 pinch ground nutmeg

- 1 pinch ground cloves

Sour Cream Topping:

- 1 (16-oz) container sour cream

- 2 – 3 tbsp sugar

- 1 pinch ground nutmeg

Caramel Sauce:

- ½ cup granulated sugar

- ¼ cup water

- 1 tbsp light corn syrup

-1/2 cup heavy cream

Directions

For Crust: Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.

For Cake: In a stand mixer, combine cream cheese, 1 cup sugar, flour and eggnog; beat until smooth. Blend in the eggs one at a time, then add the rum and nutmeg. Pour mixture into cooled crust. Bake in preheated oven for 50 minutes (will vary based on your over and pan size/shape), or until center of cake is barely firm to the touch. 

For Sour Cream Topping: While the cake is baking, whisk together the sour cream, sugar and nutmeg. Pour the mixture over the top of the baked cheesecake and bake it for another 10 minutes. The top layer should look set. Turn the oven off and let the cheesecake to cool in the oven for 45 minutes to an 1 hour with the door ajar. Chill for 8 hours or up to overnight. 

For the Caramel Sauce: The day you plan to serve the cake, make the sauce. Bring the first three ingredients to a boil over medium heat, then let boil until the mixture begins to turn a golden amber, about 8 to 10 minutes (this time can vary, so be sure not to walk too far away from the stove). As soon as it becomes amber, pour in the heavy cream - it will bubble vigorously. Once settled, whisk the caramel until fully incorporated and smooth. Allow to cool for 5 minutes, then drizzle over the top of cake (try not to eat the caramel before doing so, and trust me - this is a difficult temptation). 

A Creamy Alternative to Gluten

Having recently experimented in baking with vegan alternatives, the concept of a gluten-free dessert was far less intimidating. Granted, there were a number of considerations I had to take into account (including the fact that, unless labeled “pure”, vanilla extracts and flavorings contain gluten!), but the majority of the staples were still in play (i.e. eggs, milk, sugar, etc.).  As such, I was able to choose a simple solution with a decadent result: Pumpkin Spice Cheesecake with a Caramel Sauce and Gluten-Free Gingersnap Crust.

This recipe, from Food.com (formerly known as RecipeZaar), is allegedly a la Cheesecake Factory style. The biggest change I made was the topic of this entry: I altered the crust to produce a gluten-free dessert. Some cheesecakes call for 2 – 3 tablespoons of flour. I avoid these recipes altogether since I am something of a cheesecake purist. Thus, this recipe was entirely without gluten aside from the crust. I simply replaced the suggested graham cracker crust with a gluten free alternative of MI-DEL gingersnap cookies.

Gluten intolerance, known as Celiac Disease, is a relatively new concept in American diagnostics, and is believed to effect up to 1 in every 105 persons in the United States. It is an autoimmune disease where the body reacts to the appearance of gliadin, a glycoprotein found in heat products, and results in the degeneration of intestinal villi. This consequently interferes with the absorption of nutrients, inducing the symptoms of fatigue, weight loss, anemia, etc (Wikipedia). The party I baked this cake for had not one but TWO present with Celiac, so I made sure to do my homework. 

Cheesecake is a specialty of mine, probably given that it is my favorite. Whether in its simplest form (New York Style) or extremely complex (Red Velvet Cheesecake), it is a dessert that never fails to please. 

Notes: I used a 9-inch spring-form pan, rather than the 8-inch originally called for. The caramel sauce I used is from a previous recipe I posted a while back - Dorie Greenspan knows her stuff ;-) 

Pumpkin Cheesecake with Caramel Sauce and a Gluten-Free Gingersnap Crust

Adapted via Food.com

Yields: 8 - 10 Servings 

Ingredients
Gluten-Free Gingersnap Crust:

   - 1 1/2 cups MI-DEL Gluten-Free gingersnap cookies, finely crumbled

   - 5 tablespoons butter, melted

   - 1 tablespoon sugar

Pumpkin Cheesecake

   - 1 cup sugar 

   - 3 (8 ounce) packages cream cheese (at room temperature)

   - 1 teaspoon vanilla (make sure it’s PURE, or else it might have gluten!)

   - 1 cup canned pumpkin 

   - 3 large eggs (at room temperature)

   - 1/2 teaspoon cinnamon

   - 1/4 teaspoon nutmeg

   - 1/4 teaspoon allspice

Caramel Sauce

   - 2 cups sugar

   - ½ cup water

   - 1 ½ tablespoons light corn syrup

   - 2/3 cup heavy cream

   - 2 tablespoons unsalted butter, at room temperature

Directions: 

For crust: Preheat oven to 350 degrees F. Wrap tin foil around the outside of a 9-inch spring-form pan, and spray lightly with cooking spray. Combine the gingersnap crumbs with the melted butter and sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter. Press onto the bottom and halfway up the sides of the pan. Bake the crust for 5 – 7 minutes,  then set aside until you are ready to fill it.

For cheesecake: In a large mixing bowl combine the cream cheese, sugar, and vanilla. Mix with either the paddle attachment (in a stand mixer) or with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy. Pour the filling into the pan. Bake for 60-70 minutes. Once the center has almost set, turn off the oven and leave the cheesecake inside for an additional hour.

For caramel sauce: Combine the sugar, water and corn syrup in a medium heavy-bottomed saucepan, stirring just to combine the ingredients. Place the pan over medium-high heat. Heat, without stirring, until the caramel turns deep amber, 5 to 10 minutes depending on the size of your saucepan and the intensity of the heat. As the sugar is caramelizing, wipe down any splatters on the sides of the pan with a pastry brush dipped in cold water. To test the color of the caramel, drop a bit onto a white plate. Don’t be timid about the color – if it’s too pale, it won’t have much flavor.

Lower the heat a bit and, standing back from the saucepan, add the cream and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps. Let cool for a bit, then pour over the top of cheesecake – cut with a knife, dipped in after water every slice to prevent a mess, and enjoy! 

Going Bananas for Banana Cream Pie (From Scratch!!!)

Okay, so while Banana Cream Pie is arguably an American Classic, this recipe was by no means "simple as pie". EVERYTHING was from scratch, and the smallest mishap with any component of this recipe could lead to disaster. Now naturally there's always the old-fashioned go-to for this recipe: a pre-bought pie crust from the frozen foods aisle with a prepared package of Jello Pudding to fill it. This recipe, though, refuses to except the old norm and took my pastry challenges to a different level.

I will admit - the frozen pie shell is truly a Godsend. It allows you to wait up until the last possible moment to prepare everything since it's all ready to go! But trust me, a homemade pie crust is by no means imitable, and once you finally learn how to do it you will find yourself avoiding the frozen pastry aisle at the grocery store quite readily. This particular pie crust required a blind baking period as the filling is not cooked within the shell. For this, you can use one of two things: actual pie weight or dried beans (as I did). Once done with the step, you can store the beans and make them your official "blind baking weights" since you won't want to cook with them after this process.

I can guarantee this is one of the flakiest, most flavorful pie crusts you will ever try! The photos do it little justice. The trick behind this amazing pastry is not overdoing it - cutting the butter the right number of times, folding the dough gently to incorporate the water, and rolling the dough just enough to form a ball will create a buttery, flaky crust you won't be able to resist!

Now here is an ingredient many don't see that often - the vanilla bean. Vanilla extract has made the versatile ingredient more accessible and affordable, but in its natural form vanilla becomes a true powerhouse of flavor. Not only do we get a greater depth to the essence of the bean, but it also adds a wonderful visual aesthetic. While extract can easily replace vanilla bean

Caramel is a beautiful addition to any dessert, but making it from scratch? I've made my own caramel in a previous post, and as before it's presence made the dessert. Always make sure to watch the sugar carefully - it can burn on the turn of a dime. Just as soon as the edges begin to get that deep amber color, remove it from the heat and let stir in the the heavy cream. This is the dangerous part as that cream will bubble up a LOT. Make sure to use a deep enough pan to prevent overflow.

The assembly of this cake is the best part. The pastry cream chilling in the fridge, the caramel cooling off to the side, and the pie crust is ready to be filled. Once the chocolate is melted, it and the caramel create the base of the filling, followed by the pastry cream, and finally the bananas. This recipe was created to fill a 10-inch crust, and since I used a 9-inch pie plate, I halved the dough recipe and had leftover caramel. The cream I simply filled to the top regardless (because it was just that good!) Trust me, I can guarantee your friends and guests will be craving seconds. Enjoy!

Banana Cream Pie with Homemade Caramel and Chocolate Crust

Adapted from ana_muh_rae

Serves 8 - 10

Ingredients:

• (one) Fully Baked and Cooled 10-inch Flaky Tart Dough Pie Shell (below)
• 3oz Bittersweet chocolate coarsely chopped (I used semisweet chocolate chips)
• 1c. Heavy Cream (very cold)
• 2tbsp. Sugar
• 1/3c. Caramel (recipe below)
• 2 1/2c. Pastry Cream (recipe below)
• 2 Ripe Bananas, sliced into 1/4-inch-thick rounds
• 3oz Bittersweet chocolate bar for making curl (I used Ghiradelli 60% Cocoa)

Flaky Tart Dough (makes enough for one 10-in crust or two 9-in crusts)

• 1 tsp Salt
• 2/3 cup Water, very cold
• 3 cups + 2 tbsp all-purpose flour
• 1 cup + 5 tbsp unsalted butter, very cold

Pastry Cream (2 1/2 cups)

• 2 cups Whole Milk
• 1/2 Vanilla bean
• 1/4 tsp. Salt
• 4 tbsp. Cornstarch
• 1/2 cups + 1tbsp Sugar
• 2 Large eggs
• 4tbsp. Unsalted butter

Caramel (makes 1 1/2 cups)

• 2/3c. Heavy cream
• 1/4 Vanilla bean
• 1 1/4c. Sugar
• 1/4c. Water
• 1/4tsp. Salt
• 2tbsp. Light corn syrup
• 3/4tsp. Lemon juice
• 4tbsp. Unsalted Butter

Directions:

For the Flaky Tart Dough: In a small bowl, add the salt to the water and stir to dissolve. Keep very cold until ready to use.

To make the dough in the food processor, put the flour in the work bowl. Cut the butter into 1-inch pieces and scatter the pieces over the flour. Pulse briefly until the mixture forms large crumbs and some of the butter is still in pieces the size of peas. Add the water-and-salt mixture and pulse for several seconds until the dough begins to come together in a ball but is not completely smooth. You should still be able to see some butter chunks.

To make the dough by hand (I used this method), put the flour in a mixing bowl. Cut the butter into 1-inch pieces and scatter the pieces over the flour. Using a pastry blender or 2 knives, cut the butter into the flour until the mixture forms large crumbs and some of the butter is still in pieces the size of peas. Drizzle in the water-and-salt mixture and stir and toss with a fork until the dough begins to come together in a shaggy mass. Gently mix until the dough comes together into a ball but is not completely smooth. You should still be able to see some butter chunks.

On a lightly floured work surface, divide the dough into 2 equal balls and shape each ball into a disk 1-inch thick (since I halved the recipe, I only had 1 disk). Wrap well in plastic wrap and chill for at least 2 hours or for up to overnight.

Preheat the oven to 375F

Roll dough out to 1/8-inch thick and place into pie dish. Blind bake the shell for 25mins until the surface looks light brown. Remove the shell from oven and remove the weights, return pie shell to oven and bake until golden brown, about 5 minutes longer.

Let the shell cool completely on a wire rack before filling.

For the Pastry Cream: Have a bowl ready for cooling the pastry cream with a fine-mesh sieve resting on the rim.

Pour the milk into a heavy saucepan. Split the vanilla bean in half lengthwise and use the tip of a sharp knife to scrape the seeds from the pod halves into the milk. Add the salt, place over medium-high heat, and bring to just under a boil, stirring occasionally and making sure that the milk solids are not sticking to the bottom of the pan.

Meanwhile, in a mixing bowl, whisk together the cornstarch and sugar. Add the eggs and whisk until smooth.

When the milk is ready, slowly ladle about one-third of the hot milk into the egg mixture, whisking constantly. Pour the egg-milk mixture back into the hot milk and continue whisking over medium heat until about 2 minutes. I order for the cornstarch to cook ad thicken fully, the mixture must come just to the boiling point. You want to see a few slow bubbles. Remove from heat and immediately pour through the sieve into the bowl. Let cool for 10minutes, stirring occasionally to release the heat and prevent a skim from forming on top.

Cut the butter into 1-tablespoon pieces. When the pastry cream is ready (temp should be at 140F) whisk the butter into the pastry cream 1 tablespoon at a time, always whisking until smooth before adding the next tablespoon.

To cool the cream, cover the bowl with plastic wrap, pressing the wrap directly onto the top of the cream (the plastic wrap prevents a skin from forming on the surface). Chill.

For the Caramel: Pour the cream into a small, heavy saucepan. Split the vanilla bean in half lengthwise and use the tip of a sharp knife to scrape the seeds from the pod halves into the milk. Place over medium-high heart and bring to just under a boil, stirring occasionally. Reduce the heat to low to keep the cream warm (I actually just microwaved the cream for two 25-second intervals once the sugar neared its amber color; saved both stovetop space and the fear of burning the cream).

In a medium, heavy saucepan, combine the sugar, water, salt, and corn syrup. Bring to a boil over medium heat, stirring to dissolve the sugar. Then cook, without stirring, until the mixture is amber colored, 5 to 8 minutes. Remove from heat.

Carefully and slowly add the cream to the sugar syrup. The mixture will boil vigorously at first. Let the mixture simmer down, and then whisk until smooth. Add the lemon juice. Let cool for about 10 minutes.

Cut the butter into 1-inch chunks and add them to the caramel one at a time, whisking constantly after each addition. Then whisk the caramel periodically as it continues to cool.

Final Assembly: Have the pie shell ready for filling. Melt chocolate in a double boiler. Remove from heat. Using a offset spatula, pastry brush, or the back of the spoon, spread the melted chocolate evenly over the bottom of the pie shell. Refrigerate for 10minutes to set the chocolate.

While the chocolate is setting, pour heavy cream into a mixing bowl and whip with a whisk or a mixer fitted with the whisk attachment until thickened. Add the sugar and continue to whip until it holds medium-firm peaks.

Remove the pie shell from the refrigerator and drizzle the caramel evenly over the chocolate. Transfer the pastry cream to the shell. Arrange the banana slices evenly over the pastry cream, and then lightly press them into the cream.

Using an offset or rubber spatula, spread the whipped cream on the top. Cover with chocolate curls and powdered sugar (optional). ENJOY!!!

Chill the pie until the pastry cream is set, at least 3 hours. Serve the pie cool. It will keep in the refrigerator for up to 4 days.

What to Do With 6 POUNDS of Peanuts?? The Search for Peanut Recipes, Part 1

We all know that like chocolate, peanuts also give an irresistible outcome to any dessert. Whether in the form of peanut butter, peanut oil, or just plain peanuts, this nut holds an extremely versatile presence in the baking realm. My favorite incorporation of peanut butter in in cheesecakes, as it lends beautifully to the creaminess of the texture. Yet this blog has two desserts that were, in and of themselves, fantastic! They are a Peanut Butter Silk Pie and a Caramel-Peanut-Topped Brownie Cake.

For my recital reception, my mother bought not one but TWO giant containers of Planter's Dry Roasted Peanuts. As aforementioned in a previous blog, the consumption of the recital bars I provided as well as the surplus of cheeses, dips, and other food left me with nearly 6 POUNDS of salted peanuts...now while I like peanuts, this is a rather overwhelming amount, and one that I can hardly begin to fathom finishing in this decade. As such, I have been searching for numerous ways to include them in my baking and cooking creations, as demonstrated in this blog :)

This pie was UNBELIEVABLY delicious! It's so simple, yet the combination of peanut butter, cream cheese, and whipping cream does wonders! The most important part of this pie is to make AT LEAST one day in advance. Trust me, allowing the pie to chill overnight gives it ample time to deepen in flavor and texture.

I have actually made this pie a few times, but the current photos you are seeing omitted the fudge layer (still delicious without it, but had I had more time I definitely would have included as it is WAY worth it!). Make sure to use regular creamy peanut butter, not the organic/natural type as it will be too oily. I used JIFF, a personal favorite. I would also not recommend chunky peanut butter as it might make it tougher to mix it with the cream cheese. I found this recipe on About.com, which has a surprising wealth of recipes from desserts to entrees to cocktails. It's a great sight if you wish to find a variety of options. The only change I made was to add my own recipe for a Graham Cracker crust.

Peanut Butter Silk Pie

Southernfood.about.com

Serves 8

Ingredients

Graham Cracker Crust

• 9 whole graham crackers, coarsely broken
• 1/2 stick unsalted butter, melted
• 3-4 tablespoons sugar

Fudge Layer

• 1 cup granulated sugar
• 2 ounces bittersweet chocolate
• 1/3 cup evaporated milk
• 1 tablespoon corn syrup
• 1 heaping tablespoon peanut butter

Filling

• 8 ounces cream cheese
• 1/2 cup peanut butter
• 1 cup powdered sugar
• 1 tsp. vanilla
• 1/2 cup milk
• 2 cups whipped topping

Directions

Preheat oven to 350°F. Spray 9-inch-diameter glass pie dish with nonstick spray.

Crust: Blend graham crackers, melted butter, and sugar in processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes.

Fudge Layer: In a medium saucepan, cook sugar, chocolate, milk, corn syrup together, stirring occasionally, to the soft ball stage (see below), or about 234° to 240° on a candy thermometer. Remove from heat; stir in peanut butter. Beat lightly for a few minutes; pour into bottom of pie crust. Chill thoroughly before filling.

Filling: In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar and milk. Fold in whipped topping until well blended. Spoon into fudge-layered pie crust and garnish with chocolate curls and/or chopped peanuts. Chill thoroughly before serving.

This next cake was purely selected based on the GORGEOUS photos by Celeste on her blog Sugar and Spice. A from-scratch brownie recipe as well as homemade caramel? Count me in! And to top it off, PEANUTS! 1 full cup of them, a perfect way to make a dent in that now 5 lbs of peanuts I still have left over, haha! This particualr post will be the first of my blog where I document more of the actual process rather than just the end result, so all of you can have the chance to enjoy it as well! My favorite baking blogs do this, so it only seems appropriate that I do so as well :)

A brownie recipe from scratch isn't nearly as difficult as it may seem. It doesn't require any appliances, merely a good whisk and a heat proof bowl. The best part of this recipe? Melted Ghirardelli 60% Chocolate.

This recipe doesn't specifically call for Ghirardelli, you can use any variety of bittersweet chocolate. A lesson I've learned when baking with chocolate - always use GOOD chocolate when using in a melted form. Cheaper varieties burn more easily and you end up spending the same amount with having to replace the ingredients in the event they do burn, haha! I'd rather take the foolproof approach and go with a well-made brand. Make sure to constantly stir the chocolate during this process, or else you will end up with burned chocolate afterall. It calls for a heatproof pan, and I always recommend glass above metal, as it is sturdier and will not heat as fast as the metal will.

Making your own caramel can seem to be a scary process, but trust me - like the concept of a homemade brownie recipe, it's not as difficult as it seems. Do be careful, though, as boiling sugar makes it VERY hot and you can easily burn yourself if you don't take caution. Otherwise, it's just a matter of keeping an eye on it and watching for it to turn that beautiful deep amber. And the end result is oh-my-god amazing!

This recipe, while from Celeste's blog, is actually by Dorie Greenspan in her book Baking: From My Home to Yours. I don't own this book (yet) so Celeste's blog was my resource. The only change I made was to use a 9-inch springform pan rather than the 8-inch called for in the recipe. It still took just as much time, but keep an eye on it anyways as cooking times vary from oven to oven. I hope you enjoy it!

Caramel-Peanut-Topped Brownie Cake

Sugar and Spice by Celeste, via Dorie Greenspan

Serves 8 - 10

Ingredients

Brownie Cake:

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 8 tablespoons unsalted butter, cut into 8 pieces
• 5 oz. bittersweet chocolate, coarsely chopped
• 3 large eggs
• ½ cup packed light brown sugar
• ¼ cup sugar
• 3 tablespoons light corn syrup
• ½ teaspoon vanilla extract

Caramel-Peanut Topping:

• 2 cups sugar
• ½ cup water
• 1 ½ tablespoons light corn syrup
• 2/3 cup heavy cream
• 2 tablespoons unsalted butter, at room temperature
• 1 cup salted peanuts

Directions

Center a rack in the oven and preheat the oven to 350° F. Butter an 8-inch springform pan, dust the inside with flour, tap out the excess and line the bottom of the pan with a piece of parchment paper. Place the springform pan on a baking sheet.

Brownie Cake: combine the flour, baking soda and salt in a small bowl; whisk together and set aside. Add the butter and chocolate to a heatproof bowl set over simmering water. Heat, stirring occasionally, until the ingredients are just melted – do not let them get so hot that the butter separates. Remove the bowl from the heat and set aside.

In a large mixing bowl, whisk together the eggs and sugars until well blended. Whisk in the corn syrup, followed by the vanilla. Add in the melted butter and chocolate mixture, and whisk until combined. Gently whisk in the dry ingredients, mixing only until they are just incorporated. The batter should be thick, smooth and shiny. Pour the batter into the prepared pan and jiggle the pan a bit to even out the batter.

Bake for 40-45 minutes or until a thin knife inserted in the center comes out almost clean. Transfer the pan to a rack and cool for 15 minutes, then run a thin knife between the cake and the pan and carefully remove the sides of the springform. The cake may have puffed up during baking, but don’t be concerned if it develops a crater in the center while cooling. Allow to cool to room temperature. When the cake is totally cool, invert it, remove the base of the pan and peel off the parchment paper. Turn the cake right side up onto a serving platter.

Caramel-Peanut Topping: combine the sugar, water and corn syrup in a medium heavy-bottomed saucepan, stirring just to combine the ingredients. Place the pan over medium-high heat. Heat, without stirring, until the caramel turns deep amber, 5 to 10 minutes depending on the size of your saucepan and the intensity of the heat. As the sugar is caramelizing, wipe down any splatters on the sides of the pan with a pastry brush dipped in cold water. To test the color of the caramel, drop a bit onto a white plate. Don’t be timid about the color – if it’s too pale, it won’t have much flavor.

Lower the heat a bit and, standing back from the saucepan, add the cream and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps. Stir in the peanuts and pour the caramel and peanuts into a 1-quart Pyrex measuring cup or a heatproof bowl.

You will have more caramel than you need, but you want to get all of the peanuts onto the cake, so spoon all of the peanuts out of the hot caramel and onto the top of the cake. Pour or spoon enough caramel to cover all the nuts, drizzling a bit over the edges of the cake for presentation. Allow the topping to set at room temperature, about 20 minutes, before serving. Keep the leftover caramel at room temperature and save for another use.