See the bottom of this post for photos on making the heart-swirl pattern.
A friend of mine has to avoid dairy, wheat, and oats- and we were going to be together at a potluck lunch on Thursday. The pumpkin cheesecake last week
(for a different group) was such a hit I decided to adapt it so she could enjoy it too. But with a bit of chocolate. Like pumpkin-chocolate chip cookies.
I wanted it to be relatively inexpensive- no quart of coconut yogurt! -that stuff's pricey. Coconut milk and coconut cream, sure. I have that on hand.
No recipes using those appeared to be online anywhere, though I found the chocolate-version crust here
. There were some cashew-puree based ones- but not only did I not have time to soak nuts, but wanted this to be a recipe even the nut-allergic could use. So I started with my tried-and-true 'normal' recipe, and adapted. And I was willing to buy one 6-oz cup of coconut yogurt to put in the (optional) topping.
You won't taste the apple cider vinegar, but it adds both the tartness and savoriness you'd get from cream cheese. If you have 2 (14-oz) cans coconut milk and a 19-oz can of coconut cream, that will be exactly enough for the filling, the topping, and the ganache.
If you want to use honey in the filling instead of sugar, use just 1 cup honey plus 1 Tbsp. Since this also adds about 1/4 cup of water, add about a tablespoon additional pumpkin powder OR a tablespoon oat or coconut flour so the cheesecake won't be too soft.Gluten free, dairy free Pumpkin Cheesecake
1 c. fine-shred coconut, toasted
1 Tbsp. coconut oil, melted
1 ½ Tbsp. honey
1 tsp. vanilla
1 ½ Tbsp. cocoa powder
Stir together and press firmly onto the bottom of a 9” springform pan. Set aside.
For a fall-spice crust instead of chocolate, omit cocoa powder, and instead use ½ tsp. cinnamon + ¼ tsp. cloves + ½ tsp. ginger Filling:
1 1/3 c. sugar
1 tsp. cinnamon
3/4 tsp. ginger
¼ tsp. nutmeg
¼ tsp. cloves
½ tsp. salt
6 Tbsp. (slightly heaped 1/3 c.) pumpkin powder
2 (14-oz) cans coconut milk
3 Tbsp. apple cider vinegar
1 Tbsp. vanilla
5 large eggs, room temperature
1 c. coconut cream
Mix all together, in order. Don’t overmix or whip air into it, or it may crack while baking. Bake at 350 F for 75-90 minutes in a water bath, until center jiggles like Jello and internal temperature is 145-150 F. Cool in oven or on counter, then chill, covered, in fridge 4 hours or more. Rum-flavor Topping:
1 cup coconut cream, well chilled
½ cup coconut yogurt
½ cup brown sugar
1/8 tsp. salt
1 ½ tsp. rum extract
Whip cream until just beginning to thicken; add all else and whip. Spread over chilled cheesecake. Chocolate Ganache drizzle
¼ c. (1 ½ oz) dairy-free chocolate chips
3 Tbsp. coconut cream or coconut milk
Heat gently to melt chocolate chips; whisk until smooth. Drizzle on cheesecake.
This seasonal New York-style cheesecake is not exactly "lite", just light. Not leaden. But it is a little lower fat because I substituted one cup of cottage cheese in place of the original one cup of heavy cream. :) This gives it a higher protein content and reduces the fat.
This is an amazing pumpkin cheesecake, with just the right amount of tartness, sweetness, and spice. I adapted it from an America's Test Kitchen recipe. The whipped cream topping is optional but perfect.
The recipe- which is below- calls for a 9-inch springform pan. I don't own one, but I do have a 9-inch round cake pan. I use it instead by cutting out a circle of parchment paper and lining the bottom with it, spraying the inside edges with cooking spray, and going ahead with the baking. When it's done, run a knife around the inside edge to help it pull away, cool and chill completely, and invert the pan over a plate. Tap hard. If it's being really stubborn, run hot water over the bottom of the pan (held at an angle so the plate doesn't fill with water) and try again.
1 sleeve (about 5 ounces) graham crackers- whack it a few times to break into chunks
6 tablespoons butter
3 tablespoons sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Preheat oven to 325 degrees F. Put the cracker pieces in a blender or food processor; run until finely ground. Put the butter in a 2-cup microwave-safe container and melt it, about 30 seconds in the microwave. Dump in the crumbs, sugar, ginger, cinnamon, and cloves. Mix well, then sprinkle over the bottom of a 9" springform pan. Press down evenly using the bottom of a glass or something else flat. Bake for about 15 minutes, until it starts smelling delicious. Remove and let cool while you make the filling.Filling
2 cups pumpkin puree (canned or your own
- or, better yet, use pumpkin powder
1 1/3 cups sugar
1 teaspoon ground cinnamon (or use 2 tsp. pumpkin pie spice in place of these four spices)
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3 (8-ounce) packages cream cheese, room temperature
1 tablespoon vanilla extract
1 tablespoon lemon juice
1 cup cottage cheese
5 large eggs room temperature
Pour the pumpkin puree on a triple layer of paper towels, spread evenly, then top with another triple layer. Press firmly to absorb the extra moisture. The Test Kitchen said that when they didn't do this, the cheesecake was always wet. OR- best idea ever!- use your pumpkin powder
, using only half the water you normally would. That means you'd use 6 Tbsp. pumpkin powder-- barely over 1/3 cup-- plus enough warm water to equal one cup. (Ta-da! aren't you extra-glad now that you made some?!)
Bring 4 quarts of water to a boil for a water bath later. Put the pumpkin in a blender or food processor, and add the sugar, cinnamon, ginger, nutmeg, cloves, salt, cream cheese, vanilla, lemon juice, cottage cheese, and eggs. Blend until smooth. Pour over crust. Put this pan in a roasting pan or on a jelly roll pan if that's all you have. Put it in the oven, then pour water in that larger pan, enough to come about halfway up the sides of the cheesecake pan. Bake for about 1 1/2 hours, until the center wobbles like Jello instead of like water; a thermometer poked into the center should register 145-150 degrees F. Run a knife around the inside edge of the cheesecake, then put the cheesecake pan on a wire rack to cool. When cool, chill for at least 4 hours to let it firm up. (I didn't have that much time; mine cooled on the counter for 30 minutes, then went in the fridge for 3 hours. It was a little soft in the center, but sliced OK. The leftovers sliced much more nicely the next day.)Brown Sugar and Rum (flavor) Cream Topping
1 cup whipping cream, very cold
1/2 cup sour cream or 4 oz. cream cheese, softened
1/2 cup packed light brown sugar
1/8 teaspoon salt
1/2 tsp. rum flavor*
Whip the cream until it barely starts to thicken. Add sour cream or cream cheese (I used cream cheese since I was out of sour cream), brown sugar, salt, and rum flavor. Beat about a minute, until thick; spread on top of cooled cheesecake.
*I have a whole bunch of Stephen's Gourmet Rum Sauce mix packets; each packet makes 2 cups of sauce; I used half of one dry mix in place of part of my sugar. But I don't know if the company still makes the mix; I got them for ten cents apiece on a clearance deal. So you can use rum flavor. Or use 2 tsp. rum if you happen to like it. Or, if you live nearby, call me and you can have a packet. :)
I also cooked a bit of the sauce and used that to drizzle a design on the top of the cheesecake. Mini chocolate chips sprinkled on top would be great instead, as would some sugared pecans or hazelnuts. Mmm.
This is seriously amazing frosting, one you'll want to take your time eating, to capture every nuance of the flavor.
Why is it so good?
Well, look at the name. White chocolate. Butter. Cream. Need I say more?
Yeah, it wouldn't be smart to eat it every day. But- boy, is it delicious! Even better, it's really easy.
I found this in a magazine when my now-16-year-old was a newborn. Really newborn; a magazine at my hospital bedside. There were several intriguing recipes in there; I wrote them on a slip of paper, then tucked them in my recipe binder once at home. The paper is still there, and three of those recipes are now favorites of mine: Lattice Pineapple Pie, Orange-Coconut Muffins, and this frosting.
It's one to savor. You can also refrigerate or freeze this and shape it into truffles. Roll in chopped almonds, powdered sugar, sprinkles, or fine cookie crumbs, or dip in melted white or milk chocolate.
My favorite white chocolate for this recipe is Guittard white chocolate chips. To me, the Nestle white chips have a overly-cooked-and-sweet flavor, so I avoid those. Chips are cheaper than baking squares, and the good ones have a great dairy-and-vanilla taste. And I almost always use evaporated milk in this recipe; since it's a pantry item, I always have some on hand, unlike fresh cream.
White Chocolate Buttercream Frosting (about 2 cups frosting)
1 cup (6 oz.) white chocolate, melted and cooled- or 6-(1 oz) squares white chocolate
1/4 cup cream or evaporated milk, or regular milk if you must (not as rich- but passable)
1 cup cold butter, cut into 1" cubes
1 cup powdered sugar
Beat together the white chocolate and cream. When smooth, with the mixer running, beat in 1 cube of butter at a time. Add powdered sugar; beat about 2 minutes, until smooth and fluffy.
If you have essential oils, one drop of orange oil would add subtle dimension.
My nephew just had a birthday, and having spent the day before at the Museum of Ancient Life, wanted-- what else?-- a dinosaur fossil cake. His cake photo is at the end of the slide show below. The version above was made of brownies. Cookies and Cream Brownies. Mmm.
The fossil is made of melted white chocolate chips: melt a cup of them in the microwave (1 minute, stir) or over a double boiler, then put in a zip-top freezer-safe bag with a small corner snipped off (start with 1/8" hole and see if it it's big enough), or use a pastry bag and a #3 or #5 tip. Trace onto waxed paper with an outline below, let it set up, then transfer to your dessert. Good surfaces include chocolate frosting, unfrosted brownies or chocolate cake, a frosted cake coated with graham cracker or cookie crumbs, or anything else that resembles rock or dirt.
You can make all kinds of designs this way- when I turned my kids loose, they made a pony (complete with chocolate jimmies on the mane and tale), a butterfly, a banana (covered in yellow sugar crystals), and a set of exploding fireworks.
At any rate, here's the recipe for the brownies, which were very moist and fudgy, with a crunchy, sweet topping:
Cookies and Cream Brownies
1 batch of your favorite brownie batter to fit a 9x13 pan (I used a Duncan Hines mix)
1 cup of vanilla pudding
8 oz. chocolate sandwich cookies, crushed
Mix the brownie batter according to its directions; bake as usual. When done, spread with the pudding, then sprinkle with the crushed cookies. Press the crumbs down lightly to make them stay. Best the first day; they get a little gooey by the second day.
If you're adding a 'fossil', wait until the brownies are completely cool.
Saw this on the web and my daughter wanted it for her birthday cake...
It's really simple- one frosting tip (2110
), one color, and the roses are nothing more than spirals.
The frosting I used was Strawberry Cheesecake Frosting and is naturally colored: use the recipe for Blueberry Cheesecake Frosting
except double the batch and substitute 12 oz. strawberries, pureed, for the two cups of blueberries. It tastes divine
So St. Patrick's Day is this weekend, and this is green, right?
(Can I just mention that I have a hard time liking a holiday whose only purpose I've seen is to have an excuse to pinch people?! So I read more about it this year, and concluded that the symbol should be a THREE leaf clover. Look it up. But I digress.)
OK, no, that's not really why I made the cake. My son's birthday was coming up, he loves Minecraft, and begged for a Creeper cake. Fortunately he only wanted its face and didn't really care if each pixel was a different color than the next. so he got this simplified version. But he wanted it green. Inside too. But white cake.....
Here's what I used:
one 8x8 square cake pan
one white cake mix plus ingredients to make it
2 cups of homemade frosting (1 stick of butter, 1 lb. powdered sugar, see below)
one 6-oz box lime gelatin
3 Tbsp. semisweet chocolate chips
one milk chocolate Hershey's bar (regular size. Or use 3 Tbsp. milk chocolate chips.)
Grease and flour your pan really well, then bake the cake until done. Meanwhile, bring one cup of water to a boil, add the gelatin, and stir to dissolve. Don't add the other cup of water the box calls for. You'll have about 1 1/3 cups of gelatin liquid. Set it aside.
When the cake is done, let it cool in the pan 10 minutes, then invert it onto a cooling rack. While the cake is still warm, carefully spoon about 1/2 cup of the gelatin mixture on it, spreading it so it soaks in evenly.
Once the cake is completely cooled, make the frosting: Beat 1 stick of softened butter until it's smooth, then add about a pound of powered sugar and 1/4 cup of the gelatin mixture (warm it slightly if it's too solid to pour). Beat until smooth. If it's too thick, add a little more gelatin mixture; if too thin, add more powdered sugar. (If you notice the dark specks in my frosting, they're caused by experimenting with a half avocado in the frosting. It never did end up as smooth as I wanted, but it gave an interesting earthy appearance.)
Frost the top and sides of the cake, then pipe a border around the top. Leave NO GAPS in the border. Pour the remaining gelatin onto the top; the border serves as a dam to keep it there. The ideal pouring temperature is slightly warm to slightly cool- you don't want it so warm it melts the frosting, nor so cool it forms lumps all over the top.
When the gelatin has just started thinking about setting up (slightly thicker than egg whites), pull out a ruler and a chef's knife. Score the gelatin, pressing down into the frosting below, in an 8x8 grid pattern, which is one square to one inch. Make your chocolate facial features by following the instructions in the slide show.
Are you craving a moist, flavorful cupcake? Maybe you'd like gourmet cupcakes to serve your sweetie on Valentine's Day?
The 'extras' added here- coconut extract, shredded coconut, lime juice and zest- make these cupcakes Coconut-Lime. Feel free to substitute whatever other flavors you like. Any flavor cake mix will work. You could make a pretty pink-speckled frosting for Valentine's Day by using one mashed strawberry in the frosting. Since it's contributing liquid, omit the lime juice.
1/2 cup white cake mix
1/4 cup water
a little coconut extract (about 1/16th tsp)- or other flavor, optional
Put a paper cupcake liner in each of two custard cups or microwaveable mugs. Beat the mix, water, and coconut extract together until smooth. Divide between the two liners. Microwave each one for about 35-45 seconds or until there's just a small wet-looking spot in the center. Let cool.
A very simple filling is a spoonful of vanilla Greek yogurt. Poke a hole in the cupcake with a spoon, lift the torn part up, and drop about a tablespoon of Greek yogurt. Jam is a good filling, as is pie filling or frosting. Just use less of these because they're so sweet.
1 Tbsp. butter, softened
1 Tbsp. sour cream (or Greek yogurt, cream cheese, or butter, depending on the flavor you want)
dash of salt
a little vanilla (1/16th tsp)
about 2 tsp. lime juice (or lemon if that's all you have. I used lemon juice and added a drop or two of lime essential oil.)
powdered sugar (about 1 cup)
Beat together the butter, sour cream, and salt. Stir in the vanilla and lime juice. Add 1/2 cup powdered sugar and stir until smooth. If it's not thick enough yet, add more powdered sugar until it is.
Spread on the cooled cupcakes, then top with some toasted coconut and finely grated lime zest.
If you want chocolate frosting, simply add 2 Tbsp. cocoa powder to it.
This weekend I participated in a moms' retreat- our own little 'Education Week'end, you might say. (See here
for one of the addresses we heard.)
We each brought food for either the dinner or brunch the next day. Most of the ladies there try to eat very healthfully, and some of them have dietary issues like gluten intolerance, so I made a gluten-free, dairy-free (CF= 'casein free'- the protein in milk) cake.
I actually used a cake mix- Pamela's Gluten-Free Chocolate Cake Mix
- which uses evaporated cane juice for the sugar, and organic grains. That way everyone could eat happy. Everybody- regular wheat-eaters included thought the cake was absolutely delicious.
By the way, this brand of cake mix makes two 8" or 9" layers. Not all of the GF cakes mixes do. Some, like Betty Crocker, only make one 8" layer. So take that into consideration if you're pricing them.GF CF German Chocolate Cake
Bake and cool one chocolate cake, using a two-layer sized gluten-free mix, or from scratch. One good recipe is at Living Without
.(This recipe calls for 1 c. coffee, to intensify the flavor- if you don't prefer to use coffee, use hot water instead and 1 Tbsp. molasses. Reduce sugar by 1 Tbsp.)Lower-fat, Dairy-free Coconut-Pecan Frosting (also egg-free)
3 Tbsp. potato starch or tapioca starch, OR 5 Tbsp. rice flour
3/4 evaporated cane juice or brown sugar
1 c. coconut or rice milk
¼ c. coconut oil
¼ tsp. salt
1 Tbsp. vanilla
½ c. pecans, toasted and chopped fine
1 c. shredded sweetened coconut, toasted
Stir together starch and sugar, then gradually mix in milk. Add coconut oil and salt, then heat and stir over medium-high. Cook and stir until thickened and bubbling. Remove from heat and stir in vanilla, pecans, and coconut, reserving 1 Tbsp each nuts and coconut for garnish. Chill first if spreading on a tall cake, frost immediately if spreading on a sheet cake.
A surprising amount of people think you can't make frosting without powdered sugar. I shouldn't be too surprised; I used to think that, too!
Frostings made without it are usually exceptionally smooth; powdered sugar sometimes comes across as a little chalky. This is because at least some brands add cornstarch to the powdered sugar.
Anyway, here are some creamy, fluffy, dense, or fudgy frostings you can make without using powdered sugar: Enjoy!Chocolate Blender Frosting- or caramel, coconut-chocolate, hazelnut-chocolate, and more!
version made with milk chocolate chips
Cheesecake Cloud Frosting
Blueberry Cheesecake Cloud FrostingStrawberry Cheesecake FrostingCherry Cheesecake FrostingThe frosting in the photo above is Apricot Cloud Frosting: use pureed apricots in place of the pureed blueberries, also add 1-2 tsp. almond extract.Cooked Frosting (the no-Ultra-Gel version of Cloud Frosting)
Stabilized Whipped Cream Frosting (doesn't go runny)
Ganache(may be whipped)
Seven-Minute Frosting- includes variations for Peppermint Frosting, Seafoam Frosting, Strawberry Fluff Frosting, and Chocolate Fluff Frosting.
With a name like “Tres Leches” (“Three Milks”), you’re not going to get a truly authentic recipe without using dairy, but this one has the creamy moistness of the real deal. If you can have dairy products, use the ‘tres leches’ mixture from my other, traditional, Tres Leches Cake
Make the ‘tres leches’ mixture:
1 14-oz can coconut cream (NOT cream of coconut), divided
3/4 c. sugar
1 1/2 Tbsp. coconut oil, or dairy-free margarine
1 tsp. vanilla
1 14-oz can coconut milk
Combine 2/3 c. of the coconut cream, sugar, and oil/margarine. Boil until thickened and darker; it took about 8 minutes in my microwave. Add the vanilla and remainder of the coconut cream. Set aside to cool.
Make the Vanilla Cake
from Living Without magazine. I made it without eggs, as well (more allergies); instructions for doing that are included below the recipe. (However, I didn’t have egg replacer, so I replaced the 4 eggs with 1/2 c. applesauce, 2 tsp. baking powder, and 3 Tbsp. water.)
When the cake is done baking, let it cool for ten minutes, then poke holes with a skewer, every inch all over the top. Pour the coconut cream mixture over the top. Refrigerate at least 3 hours; overnight is better.Whipped (coconut) cream topping
1 14-oz can coconut cream, well chilled
3 Tbsp. sugar, honey, or corn syrup
2 tsp. vanilla
Whip all together until fluffy, then spread on top of cake. Using the honey or corn syrup will help stabilize the cream so it doesn’t go flat as quickly.
To get REALLY stable whipped cream, soften 1 tsp. unflavored gelatin in 1 Tbsp. water, then dissolve (12 seconds in microwave works). Let cool slightly before pouring slowly into partially-whipped cream.