Recipes tagged with « Holiday Baking »
Pecan Pie Cheesecake
A rich combo of dense cheesecake and gooey pecan pie topping. Graham cracker crust with brown sugar and butter base. Cream cheese whipped light then folded with sour cream, eggs, and dry ingredients. Cheesecake baked in water bath to avoid cracking. Sweet pecan topping made with butter, heavy cream, brown sugar, plus dark chocolate for depth. Salted pecans add crunch. Chill long for best texture. Garnished with caramel sauce and fleur de sel for contrast.
Persimmon Walnut Cookies
Dense, chewy cookies with persimmon pulp and toasted walnuts. Spiced with cinnamon and cardamom, balanced by raisins. Orange glaze adds brightness. Uses baking powder instead of baking soda for subtle lift. Butter can be swapped for coconut oil for slight earthiness. Toggles between parchment or silicone mat for baking ease. Key to chewiness: gently folding wet and dry, no overmixing. Look for edges turning golden, centers still soft but set when pulling from oven. Glaze thickens fast; dip quickly and twist to avoid pooling. Nuts add crunch contrast; toast beforehand to boost aroma.
Gingerbread Cookie Remix
Spiced dough with less molasses, swaps milk for cream. Cardamom replaced by ground star anise adds a licorice note. Brown sugar swapped for coconut sugar to deepen caramel tones. Dough serves about 20-22 cookies. Chilling options: quick freeze or long rest wrapped tightly. Oven at 355°F. Roll thickness 1/2-inch or slightly thinner if you want crisper edges. Uses baking powder and baking soda for controlled rise. Cookies stay soft inside but firm edges. Perfect bake timing cues explained to avoid dry crunch.