The cake doesn’t really soak up the sauce… it is more like the sauce swathes the cake in a rich, sticky blanket of yumminess. Between the hot sauce, the crunchy pecans, and the velvety cake you have a major  convention of flavor and texture going on in your mouth.

If you cook it a little less (like I will next time) you will also have the gooey middles of the cakes. I am not sure that you can find something a whole lot better for the time and effort it takes to make these (hardly any). You can start them just before you serve the main course and have them on the table by the time the bread is gone. Seriously. This one’s a keeper.

Make these in muffin cups that have been sprayed with baking spray or individual custard cups.

Chocolate Cakes with Praline Sauce

• 2/3 cup flour
• 1/2 cup dark cocoa
• pinch of kosher salt
• 12 oz chocolate, chopped. Mix bittersweet, dark, semisweet, or milk in any combination.
• 2 sticks unsalted butter, melt one and allow to become golden brown
• 4 eggs
• 2 egg yolks
• 2/3 cup sugar

1. Preheat oven to 400F.
2. Melt the chocolate and the one stick of butter together, whisking often
3. Remove from heat and add the browned butter
4. Sift the dry ingredients together three times
5. Beat the eggs and yolks until light
6. Beat in the sugar
7. Carefully whisk in the chocolate and butter combination
8. Divide between 8-10 muffin cups
9. Bake for 12 minutes (gooey) or 15 minutes (moist and rich)
10. Cool for no more than 2-3 minutes and unmold onto dessert plates

Praline Sauce

• 1 cup brown sugar
• 1 stick unsalted butter
• 2 tbs heavy cream
• Pinch of salt
• 1 cup pecans, toasted
• 1/2 tsp vanilla

1. Melt the butter, salt, and brown sugar together until no longer grainy, stirring often.
2. Add the cream and stir well
3. Remove from heat and stir in vanilla
4. Sprinkle pecans over the cakes and pour the warm syrup over all

Makes 8-10 servings

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Post from: Baking Delights

Try an oreo crumb crust, a peanut butter cookie crust, or even a gingersnap crust for a change. Experiment with different flavorings, if you like. This pie takes about 1 1/2 hours start to finish and is ready to serve.

I used finely ground black pepper in this. It gives it a bit of depth and the fine grind means that the smooth texture of the filling is not compromised.

French Silk Pie

• 1 cup butter, softened
• 1 1/2 cups white sugar
• 5 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 1/2 tsp finely ground black pepper, optional
• 4 eggs, room temp.
• 1 (9 inch) pie crust, baked or a crumb crust

1. Beat butter and sugar until no graininess remains
2. Add cocoa powder and pepper and beat well.
3. Add eggs, one at a time, beating several minutes after each
4. Beat in vanilla
5. Spoon into crust and smooth top. Chill for 1 hour, at least
6. Serve with whipped cream, chocolate shavings or other garnish

Serves 8

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Alot.

The idea of translating a Southern style banana pudding into a cheesecake seemed perfect to me, and with some input from the food gurus on Twitter I came up with this Southern Style Banana Pudding with Bourbon Maple Pecan Glaze.

Was it good? Absolutely!

Put the bananas and Nilla Wafers over the bottom half of the batter

The cheesecake is very creamy and the banana flavor, although delicate, is incredible. Allow this to sit overnight in the refrigerator because it will help it take on more flavor.

Southern Banana Pudding Cheesecake

• 1 package ‘Nilla Wafers, half turned to crumbs in the blender, half broken into large chunks
• 1/4 cup unsalted butter, melted
• 3 bananas, peeled and sliced

• 32 ounces cream cheese
• 2 cups sugar
• 6 eggs
• 1 tbs strong bourbon vanilla
• 16 ounces sour cream
• Preheat the oven to 375F
• Mix Nilla  Wafers crumbs and butter and press into a 9 inch springform
• Wrap the bottom and sides of  the  springform with aluminum foil to seal out water
• Beat the cream cheese on low speed until blended
• Add sugar and continue to beat on low
• Add the eggs one at a time
• Remove from mixer and fold in sour cream and the vanilla
• Pour half the filling into the crust. Sprinkle with sliced bananas and remaining (chopped) ‘Nilla Wafers.
• Pour the remaining filling over in the prepared crust carefully
• Bake for 45 minutes in a bain marie (place cheesecake pan in another pan and add water until it comes halfway up the sides of the cheesecake pan)
• Leave oven door closed and turn off heat. Allow to stand for one hour
• Remove from oven and bain marie and allow to come to room temperature
• Chill for 8 hours

about 12-16 servings

Bourbon Pecan Maple Glaze

• 1/4 cup brown sugar
• 1/8 cup bourbon
• 1/4 cup maple syrup
• 1/2 lb pecans, chopped

Bring all of the ingredients except the pecans to a simmer; whisk until the sugar  is dissolved and mixture is reduced by half. It should be thickened.

Spread the glaze over the cooked cake, sprinkle on the pecans and press them in lightly. Refrigerate until it is time to serve.

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Again, I used an oreo crust. I think that if you are making a chocolate crust this is absolutely the best way to go! There was a layer of caramel and chocolate and nuts on the bottom and then a deep vanilla cheesecake, topped with caramel, chocolate, and pecans.

Was it good? Oh yeah it was.  This is such an easy base for cheesecake. If you have read very many of my cheesecake recipes you will soon figure out that they are all the same foundation….. shhhh…don’t tell.

Always use a bain marie for the baking. It allows the cheese filling to bake slowly and evenly and you will end up with a much creamier product. Also, keep everything at room temperature, for the same reason.

Turtle Cheesecake

• 1 package oreos, crushed
• 1/4 cup unsalted butter, melted
• 1 bag caramels, unwrapped and chopped
• 12 oz milk chocolate chips
• 1/4 cup heavy cream
• 1/2 lb pecans, chopped
• 32 ounces cream cheese
• 2 cups sugar
• 6 eggs
• 1 tbs strong bourbon vanilla
• 16 ounces sour cream

1. Preheat the oven to 375F
2. Mix oreos and butter and press into a 9 inch springform
3. Wrap the bottom and sides of  the  springform with aluminum foil to seal out water
4. Beat the cream cheese on low speed until blended
5. Add sugar and continue to beat on low
6. Add the eggs one at a time
7. Remove from mixer and fold in sour cream and the vanilla
8. Add half the chopped caramels, half the chocolate chips, and half the pecans to the pan over the crust
9. Pour the filling over it carefully
10. Bake for 45 minutes
11. Leave oven door closed and turn off heat. Allow to stand for one hour
12. Remove from oven and bain marie and allow to come to room temperature
13. Chill for 8 hours
14. Remove cake from fridge
15. Melt the remaining caramels,  reserving a few for garnish, cover the top of the cake in caramel
16. Sprinkle 1 cup chocolate chips, reserved caramel pieces and pecans, and gently press into the melted caramel
17. Bring 1/4 cup cream to a simmer. Whisk in remaining chocolate chips until smooth.
18. Drizzle over the top of the cake
19. Chill until ready to serve

about 12-16 servings

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Interested?

I could not get great images of this cake because I was in a hurry. It, along with a turtle cheesecake I am going to be sharing with you soon, were gifts for a friend’s Birthday-Birthday-Anniversary party. She and her husband both have birthdays the same week..and they got married that week too!

Here is the rundown..You have a nice layer of crushed oreos…then a milk chocolate cheesecake batter…and then the combination of the rocky road topping hits your mouth like pop-rocks with all the flavors hitting your tastebuds like rapid machine gun fire.

You are going to need coffee.

The Bain Marie is imperative for a smooth, rich texture. Use warm water and make sure all your ingredients are at a warm room temperature if possible. And, like all cheesecakes, I feel this one has the best texture when it has chilled for 8 hours at least.

Rocky Road Cheesecake

• 1 Packages Oreos, blended into crumbs
• 1/4 cup unsalted butter, melted
• 4 packages of Philly cream cheese (36 ounces total), room temp
• 2 cups sugar
• 6 eggs, room temp
• 1 cup milk chocolate chips
• 1/3 cup heavy cream
• 1 tsp vanilla
• 1 cup sour cream, room temp
• 1 cup chopped Milky Ways
• 1 1/2 cups pecans, chopped
• 1 1/2 cups marshmallows
• 1/2 cup heavy cream
• 2 tbs unsalted butter
• 1 1/2 cup milk chocolate chips

1. Preheat the oven to 375F
2. Melt the  1 cup of chocolate chips in the 1/3 cup of cream. Whisk until smooth. Let cool to room temp.
3. Mix the crumbs and the butter and press into the bottom and partway up the sides of a 9 inch springform pan
4. Cover the pan bottom and sides on the outside with aluminum foil to keep any water out
5. Bake for 5 minutes or until set
6. Beat the cream cheese in low speed until smooth
7. Add the sugar and continue to beat at low speed
8. Add the eggs, one at a time, beating well after each.
9. Remove bowl from mixer and fold in the vanilla, sour cream, and chocolate
10. Pour into springform and place the springform  in a pan add water until it comes halfway up the sides of the cheesecake
11. Bake for 45 minutes
12. Turn off heat and leave the cake in the oven for 1 hour. DO NOT open the oven door
13. Remove from the bain marie and to a rack to cool to room temperature
14. Refrigerate for at least 4 hours

Topping

1. Remove the cake from the refrigerator
2. Sprinkle the top with marshmallows
3. Add pecans
4. Add Milky Ways
5. Gently press to set the topping
6. Bring the remaining heavy cream and butter to a simmer; remove from heat
7. Whisk in the  remaining chocolate chips until smooth
8. Pour over the topping and refrigerate at least 1 hour

Serves 12-16

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I put a layer of streusel on the bottom as well as on the top for added texture and sweetness. I really like the result.

This is a great, comfort food type dessert but would also work well on the Thanksgiving dessert buffet. It is just different enough to be awesome but familiar enough to  make you feel cozy.

Vanilla ice cream or a dollop of whipped cream would be great with this. It is so easy to make, takes very little time…and is amazing. How can you resist?

Cooking the berries before adding them to the crisp allows the juices to thicken and so the bottom layer doesn’t turn to mush. In every bite you have the contrast between crunchy, chewy, tart, sweet, and tender. Every bite gives you intense flavor. This is a new favorite. I loved it.

Cranberry Crisp

• 2 bags cranberries
• 2 cups of sugar or to taste
• 1/2 cup fruity red wine
• 4 tbs unsalted butter
• Water if needed

Cook the ingredients together, stirring, until cranberries pop open and liquid thickens. You may need to add water to keep it from sticking. This will take about 15 minutes. Remove from heat, add butter.  Set aside.

Streusel

• 1 cup chopped almonds
• 1 cup old fashioned rolled oats
• 1 cup flour
• 1 cup brown sugar
• 1 half cup unsalted butter

Mix together with fingers until crumbly.

Assemble and Bake

1. Preheat oven to 375F
2. Grease a 9 inch square pan and sprinkle half the crumbs in the bottom
3. Spoon the cranberry on top
4. Sprinkle the rest of the streusel over the top
5. Bake for about 40 minutes or until done.

serves 6-8

images: marye audet

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Now, usually when I am making a pumpkin pie I stick with the Libby’s recipe. I know, I know…in a rut..but there is just not that much that can be improved there for a traditional pumpkin pie. This time, though, I wanted something that was sultry, and smooth, and sophisticated…sort of like the Libby’s recipe wrapped up in black leather, you know?

You have to start with a fresh pie pumpkin for this recipe. There is just no other way to do it. You are going to roast that pumpkin until the natural water in the flesh is mostly gone and it is dark, intense, and the very essence of pumpkin. I found that when I used pumpkin from that state the texture of the whole pie was different, still creamy but thicker and more like a ganache in texture, although not in taste of course!

Perfect with an espresso.

You are going to roast the pumpkin much like I showed you in the Pumpkin Smackdown post. Remove the seeds and as much of the stringy stuff as you can.  Instead of roasting it at the 375F recommended in that post you are going to bump the oven temp. up to 400F.  Place it on a cookie sheet flesh side up but don’t oil it. You want it to caramelize. Now, this is tricky, but you are going to roast it for about 2 hours, depending on the size of the pumpkin. You will have to check it often to make sure that it doesn’t go from caramelized to carbonized.

Take it out when it looks like this and let it cool.

Once it has cooled remove the blackened parts. Scoop the flesh into a …a….one of these (I can’t remember what it is called, this one was my mom’s and it is OLD)

You could probably use a food processor but the texture will be different. If you don’t have one of these unnamed old objects then mashing by hand would be your best bet.

The resulting pie is spicy and smooth, intensely sweet but not cloying. Give it a try; I think it would be amazing in small tarts.

Pumpkin Pie Noir

• 1 9 inch crust, unbaked
• 1 cup of roasted, caramelized, sieved pumpkin
• 1/2 cup sugar
• 1/2 cup brown sugar
• 3/4 cup heavy cream
• 2 tbs bourbon
• 4 tbs unsalted butter, melted and allowed to brown to a dark brown
• 1 1/2 tsp cinnamon ( I used vietnamese)
• 1/2 tsp ginger
• 1/2 tsp cloves
• 1/4 tsp freshly grated nutmeg
• pinch of Kosher salt
• 1/2 tsp vanilla
• 2 eggs, beaten
• Candied ginger and confectioners sugar for garnish

1. Preheat oven to 450F
2. Add ingredients in order and beat well
3. Pour into pie crust and bake 15 minutes
4. Reduce the heat to 375 and continue to bake about 30 minutes or until pie tests done. A knife inserted just to the left of center should come out clean
5. Allow to cool and serve with candied ginger.

Serves 8-10

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Bourbon is, to me, a winter ingredient. I say ingredient because I don’t drink hardly at all..and rarely hard liquor. Strawberries are spring and summer…the two should not mix….except…

Except this worked. I was amazed. The flavors just all blended into a mass of incredible. This went way beyond homey, comfort food and into the realms of kitchen nirvana. The tartness of the rhubarb and the tangy sweetness of strawberries turned into velvety marriage of flavors when the smooth, sweet bourbon sauce mixes in. I added some thickened, sweetened cream as well.

I loved this. It is perfect for last of the season berries and rhubarb here in the south, or a great way to use the fruit you have frozen. Did I mention is was super easy?

Try to get good, fresh rhubarb with a nice rosy color. There isn’t that much difference in taste but the eye appeal is better!

Don’t slice the rhubarb too thin. It will cook down too much and lose it’s character. Rhubarb without character is a terrible, terrible thing.

Always sweeten according to taste, no matter how much sugar the recipe calls for. Keep the filling tart with this though. You want to have a nice contrast to the sweet topping and sauce.

The crisp topping is made with brown butter. This gives an added complexity and depth of flavor.

These are some of the ingredients! Vanilla will be needed as well to just heighten the flavors a notch.

Can’t you almost smell it?

Strawberry-Rhubarb Crisp with Hot Buttered Bourbon Sauce

Topping

• 1/2 cup old-fashioned oats
• 1/2 cup all purpose flour
• 1/2 cup  light brown sugar
• 1/3 cup chopped pecans
• Generous pinch of salt
• 6 tablespoons unsalted butter, melted and browned, and allowed to cool to abotu 110F.

Filling

• 5 cups sliced rhubarb
• 2 cups halved strawberries
• 3/4 cup sugar
• 2 tablespoons all purpose flour

Sauce

• 1 cup sugar
• 1/2 cup bourbon
• About 4-5 tablespoons unsalted butter
• 1/2 tsp vanilla

• Sweetened whipped cream, beat until just thickened

Instructions:

1. Preheat oven to 350F. Butter a 13×9 inch casserole and set aside.
2. Mix berries, rhubarb, and flour and allow to sit for about 15 minutes.
3. Pour into the casserole.
4. Mix the topping ingredients with fingers until crumbly.
5. Sprinkle thickly over the crisp. Bake for 30 – 45 minutes, or until juices thicken and topping browns.
6. Just before crisp is ready to come from the oven put the bourbon and sugar in a heavy pan. Bring to a boil and simmer for 2 minutes until thickened and reduced.
7. Remove from heat and whisk in butter, 1 tablespoon at a time.
8. Add vanilla and blend. Taste to adjust flavors.
9. Serve the hot bourbon sauce over the warm crisp with a spoonful of the cream

serves about 8-10

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Soaking the pudding overnight allows the flavors to blend before baking. This was an extremely moist, flavorful bread pudding, which by the way isn’t usually one of my favorites. I am thinking a steaming plate of this …a good cognac and a fire in the fireplace would be a great end to a chilly evening..and make you feel a bit like badger in Wind in the Willows.

This is a great way to have a fantastic dessert on a weeknight. You can toss it together the night before and shove it in the oven while you are fixing dinner.

Pour half and half into a bowl.

Beat in eggs and sugar

Not very appetizing ...yet.

Bread Pudding:

• 4 large eggs
• 1 pie pumpkin, roasted (about 4 to 4 1/2 cups)
• 2 1/2  cups half and half
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1  teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/4 cup bourbon
• 10 cups of bread cubes from challah, brioche or french bread

Bread Crumbs

• 1 1/2 cup Panko
• 1/4 cup brown sugar
• 1 tsp cinnamon
  

Caramel Pecan Sauce

• 1 cup  pecans, chopped
• 1  cup firmly packed light brown sugar
• 1/2 cup butter
• 2-4 tbs bourbon, optional
• 1  tablespoon organic light corn syrup
• 2 teaspoon vanilla extract

Instructions:

Pudding:

1. Whisk together all ingredients except the bread in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat

2.Pour in a greased 13×9 inch pan. Cover with plastic wrap, and chill overnight or up to 24 hours.

3. Preheat oven to 350°. Remove the pudding from the fridge and let stand for 20 minutes.

4. Mix bread crumbs, cinnamon, and 1/4 cup brown sugar.

5. Remove plastic wrap. Sprinkle on bread crumb mixture, and cover with aluminum foil.

6. Bake, covered, at 350° for 35 minutes. Uncover and bake 15 minutes.

Sauce:

7. During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant. Remove pecans and add butter. Melt and heat until golden brown. Add brown sugar, bourbon, and syrup.

8. Cook brown sugar, butter, bourbon, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.

9. Remove bread pudding from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes longer or until sauce is thoroughly heated and begins to bubble.

yield: 13 x 9 inch pan

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Would I like to win?

Uh…YEAH.

Can this recipe win?

I don’t know. The voting begins on November 1. ::::subliminal message:::vote for me…vote for me….vote for me:::::::

Honestly I was planning this dessert before the Bon Appetit thing. It is the star in the Baking Delights Pumpkin Week crown. This will be a show stopper on your holiday dessert table…it is just that good. Consider the flavors…Pumpkin, maple, bourbon, cream cheese…

I chose to use cream cheese rather than mascarpone because I think it is more available. I have a difficult time finding mascarpone (especially GOOD mascarpone) and so I often use cream cheese instead. I feel that others of you, who live in areas like I do would appreciate not having to feel like you substituted. Nope, we’ll use good ole cream cheese right off.

This looks like a long list but really the cake is simple. I have tried to break it down into steps to make it less intimidating. Also, you can do this in stages:

Day 1 -Roast the pumpkin (1 hour)

Day 2 – Bake the cake (1 hour)

Day 3- Make the syrup, filling, and assemble the cake (1 hour at the most). Put it together Thanksgiving Eve and it will be ready to be devoured at dinner the next day.

Be sure and have your espresso ready. You are going to need them with this.

I roasted the pumpkin a little longer because I wanted a deeper, more pronounced pumpkin flavor in the cake.  Be sure to cover the outside of your spring form with foil to keep the batter from dripping through.

Smooth the batter in the pan.

It's o.k. - Nothing in life it perfect.

A little word about the cake. It may break or crumble when you try to get it in the pan. No problem. Just piece it together and keep going. It will magically glue itself together while it chills..I promise. If it breaks apart too much dump it all in a trifle bowl and call it Pumpkin Tiramisu Trifle..and then blog it.

Pumpkin Pound Cake

Cream together:

• 1 1/2 cup sugar
• 1 1/2 cup light brown sugar
• 3/4 c unsalted butter, room temp

then add 4 eggs, one at a time (allow 3-5 minutes between each)

Sift together the dry ingredients

• 2 3/4 c  flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 t ground cloves
• 1/2 t Kosher salt
• 1/8 t grated nutmeg
• 1 1/2 tsp cinnamon

Mix the wet ingredients together:

• 1 cup pumpkin
• 1/3 cup full fat buttermilk
• 1 tablespoon maple syrup
• 1 tablespoon vanilla extract
• 1 tablespoon bourbon

1. Preheat oven to 350
2. Cream butter and sugar together for about 5 mins
3. Add the eggs  one at a time
4. Alternate adding the wet and dry ingredients to the sugar mixture on low speed
5. Scrape the bowl often
6. Pour into a springform that has been sprayed with baking spray
7. Even the top of the batter
8. Bake for 50 – 65 minutes or until a skewer inserted in center comes out clean
9. Cool in pan for 5 to 10 minutes
10. Run a knife around sides to loosen cake and remove sides. Cool completely
11. Slice in half.

Bourbon Maple Syrup

• 1 cup good bourbon
• 1 cup maple syrup
• 1/3-1/2 cup sugar (depends on how sweet you want it)

Boil all ingredients, stirring, until sugar is dissolved and mixture is slightly thickened and reduced by about half. Set aside but keep warm.

Tiramisu Filling

• 3 eggs, separated
• 1 pint heavy cream
• 24 oz cream cheese
• 3/4 cup sugar, divided use
• 1 tsp vanilla
• 1 tbs bourbon

1. Beat the cream cheese, 1/2 cup of the sugar, and vanilla until soft and well blended. Scrape the bowl and beat to make sure all the cream cheese is broken up.
2. Beat the egg yolks, bourbon, and 2 tbs of the sugar over boiling water until they are thick and light yellow, about three minutes.
3. Immediately beat the egg mixture into the cream cheese mixture.
4. Set aside.
5. Whip the cream with 2 tablespoons of sugar until it is thick and mounds on a spoon. Carefully fold it into the cream cheese mixture.
6. Whip the egg whites until foamy. Slowly add the remaining sugar and beat until it holds stiff peaks.
7. Fold half of the egg whites into the cream mixture to lighten it. Gently add the remaining egg whites.

To Assemble

1. Put the bottom of the cake in the springform cut side up. Brush with half the syrup mixture.
2. Add half the cream mixture and spread evenly.
3. Add the second half of the cake gently on the top.
4. Brush with the remaining syrup.
5. Add the remaining cream and spread evenly.
6. Refrigerate for 2 to 6 hours

Serves 12-16

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