Cooking fun with OXO! Peppermint Cheesecake minis

This winter I was super lucky to get a chance to check out the cutest new measuring set from OXO. For those of you who read this blog and are close friends you may know that I used to be a chemistry teacher. This is why I totally freaked when I saw this new set from OXO that is little beakers. I was so happy to have them because when I was making these adorable little cheesecakes I had to use some funky measurements because I was making 3/4 of a recipes. I know that sounds crazy but sometimes when you have a party to go to and you forgot to buy enough cream cheese and your amazing finance runs to the store but buys the wrong type and you have to get it in the oven because you still need to shower and your ride will be there in less than an hour....its a  3/4 of a cheese cake kind of day!

Luckily it was so easy to adapt the recipe and by making smaller cupcake versions not only was less messy to eat (with no cutting or serving to worry about) but no one missed the other 1/4 cake. I have seen many version of this with crushed peppermint candies but I have to be honest I think that they either have to be crushed into dust then it isn't pretty or its too chunky and I choke on them. I also didn't add the topping since I was already in a bit of a rush but these little cakes were done so fast that I never got an after shot! Filling the cakes was no fuss because I poured all of the batter into a zip top bag then cut off the corner. Using a baggie as a disposable pastry bag just makes clean up a breeze.

Recipe at Epicurious  Peppermint Twisted Cheesecake

Pumpkin Pudding Brulee

There is no shortage of seasonal inspiration in the fall. It almost seems that before the summer sun even fades bloggers are starting up their seasonal love. I admit I start marking recipes almost before its was cool enough to bake in the house. This year I finally found fuel for a cooking torch that I received as a gift a while back (thanks again Amy!). I was really excited and may have gone a bit overboard (as noted by the semi-charred crust on top) but I did start to get the hang of it - sometimes getting things picture perfect can be a bit difficult.

I am sorry to admit that I am not sure what recipe I used for this so I can't share it but there are so many on line to get your pumpkin fix.

Upsidedown Apple Ginger bread cake

At the beginning of October I was woken up early on a Saturday morning and told to get dressed in something warm but comfortable and to hurry up! With so little info I was both curious and confused but I decided to go with it and let my boyfriend take me on an adventure.... About 30 minutes later we arrived at Hillview Farm in Gillette, NJ. After a tractor ride out to the field, we focused on finding apples that would stand up to baking....of course while sampling plenty of apples on the way! We spent a great day out on the farm picking different types of apples and enjoying the orchard and came home with a basketful ready to cook up.

I had done some work researching some apple recipes and wanted something different than the standard apple pie or apple crisp so when I saw this gingerbread cake recipe I couldn't resist! For this recipe, I used mainly Cortland apples and I felt that it came out perfectly however any firm, tart apple would be a good choice. Also check out some variations on this recipe made with pears! 

Guest Post: Stef's Wedding Cake by Ruthie

Hi there readers - this past weekend I was attending my cousin Stefanie's wedding and was able to spend some time with her friend Ruthie, who made her wedding cake (and a bunch of mini-pies!). Coincidentally, Ruthie actually only lives a few blocks away from me.... but we had to drive about 8 hours north to finally meet one other! Ruthie was kind enough to do a guest post about her experience making a wedding cake and with out further ado.... here is what she had to say! (Oh and for the record not only was the cake delicious..... but I had 2 pies!)

Thank you for letting me guest blog.  I am not a big reader or a writer, but I definitely follow a few food blogs. I am, however, a "big" baker (read: I love it). A bit of a background on me, perhaps? I love to bake but with an almost-nine-month old at home and a full time job, I often struggle to to find the time to bake. I never was a great cook, mostly due to the fact that I never spent the time playing around trying things out in the kitchen when I was young.  My mother and older sister did it all while growing up, and now I'm lucky enough that my husband does the majority of the cooking.  When I do throw something together,  I find myself "baking" my dinners so quiches and roasting are popular.  I basically can sum it up with being much more comfortable with the oven than the stove top.

Keep reading for info on the wedding cake!

2/6/10 - Lava Cake with Chocolate Cherry Peanut Butter Centers

This dessert was inspired from bell'alimento she made her version earlier this week for World Nutella Day. Of course I didn't have nutella (sad!) and a quick trip to the store didn't help to fix that so I had to use what was on hand....which happened to be delicious Naturally Nutty Chocolate Cherry Peanut Butter I had used a car of their butter toffee peanut butter to make ice cream a few weeks back and this stuff is just AMAZING to cook with. As she warns while they may look small a whole cake is for the serious choco-holic only (or just find someone special to share it with!)