Flavour-fiend Younger Daughter decided she had to create a new tray bake: she settled on a Gingerbread Cheesecake.
We have been baking brownies & blondies for many years out of Fat Witch Brownies. We modified & combined 2 recipes: Gingerbread Bars & Frozen Cream Cheese Brownies for this spicy, chewy yet creamy bake.
I first had apple crumble in London when we visited Artist in the Kitchen Aunt. She effortlessly throws together fruity, cinnamon-y, nutty, more-ish crumbles to be eaten warm with thick, creamy custard (or cold for breakfast was great as well).
My brain is like a sieve; some days worse than others.
One minute I am stirring in malt syrup into a pot of water in preparation to boil my bagels, the next I am hit with the realisation that I have forgotten about The Changing Seasons post for July. I have been reassured by loved ones that this condition will improve after menopause passes; I only hope they are right.
It is unusual for me to be up at 6pm and sitting at my writing space (I have taken over a portion of my dining table & set up shop there). If I am up at this time of day, it is typically for a run. But I was met with a dramatic thunderstorm upon waking and so I find myself here; the Southwest Monsoons have been enthusiastically watering our little island with thundershowers these past few days.
One of my fondest memories of living in Texas in the 1980s is dessert Pie. I took to this quintessential American dessert like a duck to water. Pumpkin, pecan, apple, rhubarb, key-lime, black bottom, peach, peanut butter … the list goes on. I abashedly claim that in my heyday, I polished off most of a full-size pumpkin pie! I paid for it shortly – I don’t think I touched another pumpkin pie for months after that.
Remember the windfall of lemons? The girls and I were sitting around the table brainstorming what exciting things we could make. Older Daughter reminded us that we have biscotti morbidi al limone (soft lemon cookies) bookmarked from ages ago. This was our time to try them.
In the spirit of experimentation, we made several versions of this delightfully different cheesecake to suit the the varied palates of the household. We (including neighbourly taste-testers we roped in) are still split after several attempts. Some of us love the taller silkier version. The others prefer the uniformly firmer texture of the shorter slice. We do all agree that we love the intense, smokey caramelised top & bottom of both versions.