Category: Desserts

• 3/4 cup (170g) unsalted butter, slightly softened
• 3/4 cup (150g) granulated sugar
• 1 large egg*
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract (optional, but makes the flavor outstanding)
• 2 and 1/4 cups (281g) all-purpose flour 
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

1. Make sure you have allotted enough time (and enough counter space!) to make these cookies. The cookie dough needs to chill, the cookies need to cool completely, and the icing needs 24 hours to completely harden. If enjoying right away and hardened icing isn’t a concern, you’ll only need about 4 hours to make these.
2. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth – about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
3. Whisk the flour, baking powder, and salt together in a medium bowl. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
4. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet, cover lightly, and refrigerate for at least 1-2 hours and up to 2 days. Chilling is mandatory.
5. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or a silicone baking mat. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
6. Bake for 10-12 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing. No need to cover the cookies as the cookies cool.

Joy of baking video

Crust:

• 1 cup (100 grams) Graham Cracker Crumbs (or crushed Digestive Biscuits)
• 1/2 cup (50 grams) crushed ginger cookies, homemade or store bought
• 1 tablespoon (15 grams) granulated white sugar (optional)
• 4 – 5 tablespoons (55-70 grams) melted butter, cooled to room temperature

Pumpkin Cheesecake:

• 2/3 cup (145 grams) firmly packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon (2 grams) salt
• 16 ounces (450 grams) full fat cream cheese, at room temperature
• 3 large (150 grams) eggs, at room temperature
• 1 teaspoon (4 grams) pure vanilla extract
• 1 cup (240 grams) pure pumpkin puree (canned or homemade)
• Topping:1 cup (225 grams) full fat sour cream, at room temperature
• 1 teaspoon (4 grams) pure vanilla extract
• 1/4 cup (50 grams) granulated white sugar

Pumpkin Cheesecake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick spray, an 8 inch (20 cm) spring form pan. 

Crust: In a medium sized bowl, combine the graham cracker crumbs, crushed ginger cookies, sugar, and melted butter. (This can be done in your food processor.) Evenly press the mixture onto the bottom of the prepared pan. Bake about 8 minutes or until set. Let cool while you make the cheesecake filling.

Pumpkin Cheesecake: In a separate bowl, combine the sugar with the ground cinnamon, ginger, cloves, nutmeg, and salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the cream cheese, on low speed, until smooth. Add the sugar mixture and beat until combined and creamy smooth. Add the eggs, one at a time, beating until incorporated. Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla extract and pumpkin puree. Pour the filling over the crust and place the spring form pan onto a larger baking sheet to catch any drips.

Before baking the cheesecake, place a pan, filled halfway with hot water, on the bottom shelf of your oven. This will keep the air moist. Bake the cheesecake for 30 minutes at 350 degrees C (180 degrees C) and then reduce the oven temperature to 325 degrees C (165 degrees C) and continue to bake the cheesecake for another 10 – 20 minutes, or until the edges of the cheesecake are puffed but the center still looks a little wet and jiggles when you gently shake the pan. 

Topping: Meanwhile, whisk together the sour cream with the vanilla extract and sugar. Immediately spread the topping over the cheesecake and return to the oven and bake about 8 to 10 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cheesecake from the pan by running a flat spatula or sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving. This cheesecake can be stored in the refrigerator for about five days, or it can be frozen.

• 6 tablespoons unsalted butter, softened
• 1 cup plus 1 tablespoon sugar
• 1 large egg, at room temperature
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 pinch kosher salt
• ¹/₂ cup milk
• ¹/₄ cup heavy cream
• 1 lemon, finely grated zest and juice
• 2 cups blueberries, fresh or frozen
• ¹/₂ teaspoon ground cinnamon

1. Heat the oven to 350 degrees F and butter an 8-inch square baking pan. Cream the butter and 1 cup of the sugar in the bowl of a standing mixer until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl halfway through. Add the egg and beat until incorporated.
2. In a small bowl, whisk together the flour, baking powder and salt. Combine the milk with the cream in another bowl. Add half of the dry ingredients to the mixing bowl and beat briefly until just incorporated. Add half of the milk and cream and do the same. Repeat once more, alternating the dry and wet ingredients.
3. Briefly beat in the lemon juice and zest. If you’re using frozen blueberries, toss them in a tablespoon or so of flour, and then gently fold in the berries with a spatula. Be careful not to over-mix the batter!
4. Spread the batter evenly in the pan. Combine the remaining sugar with the cinnamon and sprinkle evenly over the top of the cake. Bake for 30 to 40 minutes, until a toothpick comes out almost clean — do NOT overbake! (If this cake is made right, it has a very moist, almost pudding-like texture.) Cool completely in the pan, on a rack. Cut into squares and serve on its own, or with whipped cream or ice cream. The cake will keep for a few days in an airtight container.

• 1 cup of sugar
• 1/2 c cream
• 1/4 tsp fleur de sel
• 4 tablespoons butter (2 for caramel and 2 for custard)
• 1/2 tsp vanilla extract
• 5 egg yolks
• 1/3 c corn starch
• 2 cups milk
• 1 cup heavy cream
• vanilla bean

CARAMEL

In a high sided pan, put the sugar on medium high and wait BUT KEEP WATCHING. The sugar will melt. Swirl the pan but DO NOT STIR, When its caramel color, lower the heat to let all the sugar melt but not burn.

Add the cream. It will rise and bubble. Once it settles, whisk in sea salt. Add the butter and vanilla. Put into a heat proof container (like a glass measuring cup) Set aside. (will make about 3/4 cup of salted caramel sauce)

CUSTARD

Add the yolks and the corn starch and whisk. Set aside

In a pot on the stove add the milk and cream and a scraped vanilla seed (and pod) and simmer for 5 minutes. Strain the milk mixture and add a little bit (temper) into the eggs. Then mix and then add the rest. Put it back in the pot on the stove and cook. Once thick, take it off the stove and add 2 tablespoons butter and whisk. Add the caramel sauce.

Pour into ramekins. In the fridge for 2 hours uncovered.

Serve with a little salt on top. And whipped cream (toffee bits or crushed nuts)