This Pina Colada No Bake Cheesecake is the perfect example of why I never tire of baking and pastry. I’m not even sure how it came about but if you go through the blog you will find other recipes on the same theme. I love the flavors of Piña Colada.
The original recipe for this Pumpkin Mousse Torte included 3 raw egg yolks and was fussier to put together. I long ago omitted the yolks with no problem and no change to taste or texture. I make this for the restaurant where it is always well received during the fall months.
Pumpkin Mousse Torte is an easily made dessert that can be made ahead and frozen. In fact, that is exactly how we sold them to our clientele when I had the bakery. It takes one more thing off of the to-do list for Thanksgiving dinner…something I am always thankful for.
This was, without question, the most popular dessert we made for the fall months including Thanksgiving. A crumb crust, cheesecake layer topped with a light, but intense pumpkin mousse soon became everyone’s favorite. Continue reading
This Pumpkin Cheesecake is highlighted by an out of this world Salted Caramel sauce. As if that weren’t enough it is easy to put together with all the flavors of the season.
The most frustrating part of cheesecakes is the possibility of their cracking.
Most of my cheesecakes at the bakery were baked at 350°F. After the specified time for baking, the ovens were turned off and the cheesecakes sat in the ovens for another specified amount of time, usually the same amount as they baked. Continue reading
Father’s Day Desserts seems to be a more casual celebration than Mother’s Day, but just as important. I have gathered some blogs that will fit right into a barbecue, brunch or just a special treat.
Several of these Father’s Day Desserts are Gluten Free or can be made to be GF by substituting GF cookies for the bases. Most of them are easy enough to have the children help so it is a very special treat for a very special dad made by those who made him a dad. Continue reading
This Pumpkin Cheesecake Tart with Caramel Rum Sauce is ease personified in baking.
The simple Caramel Rum Sauce can be made weeks ahead and refrigerated.
The Pumpkin Cheesecake Tart has a graham cracker crust that is pressed in and filled with a cream cheese mixture alternated with a pumpkin mixture which are swirled together.
The baked tart can be frozen if made ahead.