tbt Easter Cheesecakes

 

Since 2008, I've had a tradition of baking a cheesecake every year for Easter.  It started when I was in college – we didn't get a long weekend for the holiday, so I’d stay up in Gainesville and celebrate with my friends.  Those first two years I made the same flavor – apple caramel using this recipe. 

 

 

In 2010 I decided to switch it up and try out this amaretto cheesecake.  It came from the book Cheesecake Extraordinaire – the recipe is outlined here on Melinda Lee’s food blog – but I added more slivered almonds to the top.     

 

After that, I kept up the tradition with my family.  In 2011 I made a chocolate raspberry flavor (and at that point I had a better camera too!) I followed this recipe from Cuisinart, but tweaked the crust to be a bit thicker by using 1½ cups crushed pretzels, 6 T butter, and 4 T brown sugar.  I also added a drizzle of chocolate and fresh raspberries.  

 

 

The next one in 2012 was super decadent – chocolate peanut butter.  It was adapted from this recipe from Taste of Home, but I added some crushed pretzels to the crust and decorated the top with Cadbury mini eggs.   Just a small sliver of this one was a total sugar bomb.  

In 2013 I made a pumpkin spice latte cheesecake adapted from Sprinkle Bakes.  If you plan to top it with powdered sugar stripes, make sure to do it right before you serve it, otherwise they will just soak into the cheesecake and disappear.  

 

It was really easy to add the stripes and made it looks super fancy!  Just cut strips of parchment paper and lay them over the cake, then dust sugar over. 

 

Last year in 2014, I made a carrot cake cheesecake, which I think is my favorite yet!  It was adapted from Secret Copycat Restaurant Recipes – which copied it from the Cheesecake Factory.   Carrot cake is my favorite – especially with cream cheese frosting.  I added some shredded carrots and chopped walnuts to the top.  The crushed pineapple kept the cake nice and moist. 

I’d love to just repeat last year’s recipe again – but I’m trying to bake a different flavor each year.  Lance’s sister Brandi and her husband Jeremy will be in town from Idaho this year which will be exciting!  Any suggestions for what kind I should make this year?

Crock Pot Breakfast Casserole

I found this casserole on Pinterest and it sounded great – just prepare the night before, then wake up to an already cooked breakfast!  I deviated a bit too much from the original recipe, and I wouldn’t recommend doing that.  I’m sure if you followed the instructions, it would be great, but mine didn’t hold together very well.  It still tasted alright, but definitely wasn't the prettiest of dishes.  

We only had 7 eggs, so I halved the milk, cheese, and potatoes.  I think my mistake was not halving the veggies as well – the extra tomato, onion, and pepper made it a bit too liquidy. 

The original recipe used a package of Potatoes O’Brien (potatoes with onions and peppers).  We instead used fresh onions and peppers with shredded potatoes.  I thought that having fresh vegetables would be a good thing, but it just didn’t give it the right consistency. 

I’d also recommend cooking it in a larger crock pot so it doesn’t turn out so thick.

I’m sharing the original recipe below – if anyone tries this out, let me know how it goes!

Crock Pot Breakfast Casserole (adapted from Fav Family Recipes)

Ingredients:

• 12-15 breakfast sausage links
• 12 eggs
• 1 cup milk
• 1 package (2 lbs) potatoes o’brien
• 1 tomato
• 2 cups cheddar cheese, shredded
• Salt and pepper, to taste

 Directions:

1. Brown sausage until cooked through and cut into pieces (I had sausage patties instead of links...)

 

2. In a large bowl, beat the eggs with milk, then season with salt and pepper.

 

3. Stir in the sausage, potatoes o’brien, tomato, and cheese (mine above shows the fresh veggies.  I also reserved a handful of cheese to put on top).

4. Spray a crock pot with cooking spray and pour the mixture in. Top with remaining cheese.

 

5. Cook on low for 6-8 hours. 

I enjoyed mine with a Trader Joe’s Pumpkin Spice Chai Latte (in a beautiful mug my ceramicist cousin Ashley made!)

Fall is almost here…and that means Pumpkin Everything!

We stopped by ABC last night to pick up some beers.  By the way, if you haven’t been to the ABC on Kennedy just east of MacDill you need to check it out!  Its exterior has been updated with a beautiful stone facade, and the interior feels more like a Whole Foods than a liquor store.  They also have a “Brew Stop” station where you can fill up growlers with a constantly changing selection of craft beers.  

I got overly excited yesterday because while browsing the beers, I noticed that they had already set up a whole section for fall themed beers!  Autumn is my favorite time of year – the start of the holiday season and pumpkin flavored everything! 

We picked up a variety pack of the Sam Adam’s Harvest Collection – which includes their October Fest, Harvest Pumpkin, Harvest Saison, and traditional Boston Lager.  So last night we escaped the summer heat and enjoyed some fall flavors (and we lit fall candles too!)

I really do enjoy Sam Adam’s Beers of Summer variety pack (especially Porch Rocker), but if I do have to trade in my fruity summer beers, I’m glad it’s for beers spiced with cinnamon & caramel.  

It seems that I’m not the only one anxious for fall to start – Starbucks recently announced they will be releasing their famous Pumpkin Spice Latte August 25^th this year – a month earlier than normal. 

This probably just means that retailers will start abusing the holiday season even more and start selling Christmas decorations before Halloween is even over. Crazy…

Anyways, to prepare for the months ahead, here are some pumpkin recipes to try out.  I’ve made all of these in the past so I know they’re quality recipes!  

Pumpkin 7 Layer Magic Bars (from Bakers Royale).  OMG these are one of the best desserts you will ever eat!  So many yummy ingredients in each bite – I’ve made these a few times and they always turn out super moist and delicious: 

Sweet Pumpkin Butter (from Oh She Glows).  I made this a few years ago and it was great to dip apples or pretzels, or to spread on toast: 

Pumpkin Spice Latte Cheesecake (from Sprinkle Bakes).  I made this for Easter in 2013 (more on my tradition of making cheesecakes for Easter another time…) If you plan to top it with powdered sugar stripes, make sure to do it right before you serve it, otherwise it will just soak into the cheesecake and disappear: 

Pumpkin Bread with Cream Cheese Ribbon (from Crafter Baker Says…)  I made this for Thanksgiving in 2012:

Pumpkin Pie Oatmeal (from Undressed Skeleton).  This is a healthy way to get your pumpkin fix:

Happy fall everyone! (a month early…)