Let me start off by saying we love pumpkin! Pumpkin coffee, pumpkin creamer, pumpkin pie, etc. You get the idea. We always have a pumpkin dessert on Thanksgiving and this pumpkin cheesecake is tied with Teresa's Pumpkin Roll for all-time favorite. After having his first piece a good friend of mine said 'OMG! I'm in pumpkin heaven'. If you love pumpkin & cheesecake you're in for a real treat. 😋 😋
9-inch springform pan
1¾ cups graham cracker crumbs
3 Tablespoons light brown sugar
1/2 tsp ground cinnamon
1 stick melted salted butter
Filling: All ingredients should be at room temperature, including the eggs, to properly act as an emulsifier.
3 (8-oz) packages cream cheese, cubed and at room temperature
1 (15-oz) can pureed pumpkin (do not use pumpkin pie mix)
1/3 cup sour cream
3 eggs plus 1 yolk
1½ cups sugar
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
2 Tablespoons all-purpose flour
1 tsp vanilla extract or paste
Pre-heat oven to 350ºF.
Grease bottom and sides of a 9-inch springform pan with butter.
Wrap the springform pan in 2 layers of heavy-duty foil to prevent any water from seeping through to the cheesecake. Set aside.
Crust: In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon.
Add the melted butter. Press down flat into a 9-inch springform pan. Set aside.
Filling: Beat the cream cheese until smooth.
Add the pumpkin, sour cream, sugar, eggs, egg yolk, and spices.
Add the flour and vanilla. Beat together until just combined. Don’t overbeat as it can cause the top to crack in baking.
Pour into graham cracker crust. Spread out evenly.
Before baking run the point of a sharp knife between the cheesecake mixture and the side of the pan about 1/2 to 1-inch down. This will help prevent cracks.
Place the springform pan into a larger pan that contains enough water to go up the sides of the springform about 1-inch.
Bake in the oven for 1 hour. Remove from the oven and run the point of a sharp knife completely down the sides and around edges. Let sit for 15 minutes.
Cover with plastic wrap and refrigerate for 4 hours or overnight.
Notes: For a gluten-free version, substitute all-purpose flour with Bob’s Red Mill 1 to 1 Gluten-Free Flour and use gluten-free graham cracker crumbs.
You can make this 1 or 2 days before and keep refrigerated until ready to serve.
This is the perfect dessert with a cup of coffee after a tasty Thanksgiving dinner. It also makes a great dessert for a Halloween party, just add some black ribbon bats on black wire. No need to wait for a holiday. You can enjoy this delicious dessert all year round.
Teresa has been making this pumpkin roll every Thanksgiving for as long as I can remember. She adapted it to be gluten-free so Jack could enjoy it on Thanksgiving but honestly, you can't tell the difference! We just love everything pumpkin... 🎃 🎃 including the pumpkin mugs I made in a ceramics class back in 1974. That year I brought them to my parent's house on Thanksgiving Day and was insulted when my Dad said he couldn't drink out of them because his nose 👃🏻 was in the way. Once a year I take them out for Thanksgiving dinner and my Dad is still not allowed to drink from them!
powdered sugar to spread on a clean dish towel
¾ cups gluten-free flour (King Arthur’s Gluten-Free Measure for Measure Flour or Bob’s Red Mill 1 to 1 Gluten-Free Flour)
1/2 tsp baking powder (gluten-free)
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
Tiny pinch of a smidgen of ground nutmeg (see photo for actual amount)
1/4 tsp salt
3 large eggs
1 cup sugar
1/2 tsp vanilla paste or extract
2/3 cup canned pumpkin (do not use pumpkin pie mix)
1 cup chopped walnuts or pecans, optional
1 (8-oz) package cream cheese, softened
1 cup sifted powdered sugar
6 Tablespoons butter softened
1 tsp vanilla extract or paste
Pre-heat oven to 375ºF.
Grease a 15 x 10 x 1-inch baking pan; line with parchment paper.
Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar making sure the towel is well covered in powdered sugar.
In a small bowl, combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.
In a large bowl, combine eggs and sugar; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture.
Spread batter evenly int prepared pan. Sprinkle with chopped walnuts if using.
Bake 13-15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; quickly invert onto prepared towel. Remove pan; carefully peel off paper.
Roll up cake in towel while hot, starting with the 10-inch side. Cool completely on wire rack.
Beat the cream cheese, 1 cup powdered sugar, butter and vanilla in a small bowl until smooth.
Amazing, Delicious, Heavenly, Impressive are just a few words to describe this mouthwatering dessert! I had the pleasure of learning to make this creamy custard dessert at THE GREEK KITCHEN while in Athens. If working with phyllo was ever intimidating to you then this is the specialty dessert you will love to make to impress your family and friends...the phyllo is shredded and you cannot make a mistake. Imagine mistake proof and impressive! 😋😋😋
500g Phyllo Sheets (18-20 sheets)
4 large eggs
200g sugar (1 cup)
Zest of 2 oranges
300g fresh Greek Yogurt-full fat (1.057 cups or 10.7 ounces)
2 tsp Vanilla extract
1 tsp Baking Powder
200 ml Sunflower oil (7 ounces)
sunflower oil for greasing
200g Sugar (1 cup)
1.5 cups room temperature water
Juice of 2 oranges
1 Cinnamon stick
Preheat oven to 360 F.
Remove the phyllo dough sheets from packaging and shred into small tears using a knife or your hands.
Grease an 8″ or 9″ baking dish or cake pan with sunflower oil.
In a large mixing bowl combine the eggs and sugar with a whisk. Beat until the mixture is pale and frothy.
Add the orange zest, Greek yogurt, vanilla extract, and baking powder and continue to beat until well combined.
While beating, slowly add the sunflower oil.
Gradually put the shredded phyllo into the bowl and combine with a spatula until everything is fully incorporated.
Pour the mixture into the prepared baking pan and place in the oven for 45 minutes-1 hour or until the cake has risen and is golden brown.
When the cake is ready, remove from the oven and leave to cool in the pan. You will need to let the cake cool completely before adding the syrup.
To make the syrup: bring the water, sugar, orange juice, and cinnamon stick to a boil in a saucepan over medium heat for 2 minutes.
Pour the hot syrup over the cold portokalopita and set aside for approximately 1 hour until the syrup has been completely absorbed by the cake.
Slice and serve. It’s amazing on its own but adding a scoop of vanilla ice cream is Divine!
These delicious and decadent cupcakes are a combination of our best version of cannoli cream filling along with an orange zest & vanilla gluten-free cupcake, topped with chocolate ganache, cannoli cream, sliced almonds & citron. Anyone saying gluten-free is flat & tasteless hasn't tasted these. The taste is amazing...and they are easy to make. If you're a cannoli fan, you will love these cupcakes.😋 😋
Anyone who knows Barbara knows she's a cannoli snob! She compares every cannoli she tastes to her favorite Italian Bakery in Lindenhurst, New York (including the cannoli we had in Italy). There are so many versions of cannolis throughout Italy and every Italian neighborhood throughout the United States that it would be impossible to choose which one is best... So, we set out to incorporate the best of all the cannolis we've ever tried and are so happy to share our best version with you. ❤️❤️
4½ lbs whole milk ricotta (drained overnight to remove all excess liquid)
1½ lbs granulated sugar
1 Tablespoon vanilla extract
2-3 drops cinnamon oil (or 1 tsp ground cinnamon)
1/4 cup citron, diced
1/4 cup candied orange peel, diced
4 oz semi-sweet Mini chocolate chips (may substitute with bittersweet chips, depending on your preference.)
Using a stand mixer with the paddle attachment, place the drained ricotta cheese into the mixing bowl, mix the cheese on lowest speed to combine and smooth.
Add granulated sugar and allow to mix in until dissolved completely. The texture should be smooth, not grainy.
Add the vanilla & cinnamon oil.
Mix until incorporated. Do not overmix.
Gently fold in the citron, candied orange and mini chocolate chips.
Place in a pastry bag and refrigerate until ready to pipe into cannolis & serve.
Before piping, cut the tip of the pastry bag large enough to allow the chips to pass through.
Notes: If using ground cinnamon, your cannoli filling will not be white.
If making cannoli you can save time by purchasing the pre-made shells from Amazon or Costco.
Do not fill cannoli’s until ready to serve or your shells will be soggy.
Cannoli Cream Filling can also be used for cakes, cupcakes, and as a pastry filling.
Did you ever have a cranberry orange Duncan Donuts muffin? If you did then you know they are absolutely amazing! We always loved to get these muffins with a cup of coffee while out shopping together. It became the highlight of our shopping excursions. We are proud to say we achieved that same moist & flavorful combination in our Twiins Cranberry Orange Bundt Cake. No need to wait for a special occasion. Make this bundt cake anytime and it will disappear in the blink of an eye (especially if Jack is nearby)! This is another example of how baking gluten-free is just as delicious in taste and texture as traditional flour is. ❤️❤️
Panna Cotta is one of those special desserts we have been serving at dinner parties for several years. It tastes heavenly, is refreshing, incredibly smooth and creamy, not too sweet, naturally gluten-free, and loved by everyone who has ever eaten it. Preparing it the day before makes this recipe so easy. Your family and guests will love it.
2 tsp (1 packet) unflavored gelatin powder
3 Tablespoons cold water
3 cups heavy cream
2 cups plain whole-milk yogurt
1½ tsp pure vanilla extract
1 vanilla bean
3/4 cup sugar
8 cups sliced fresh strawberries or raspberries
5 Tablespoons balsamic vinegar glaze
2 Tablespoons sugar
1/2 tsp ground black pepper
freshly grated lemon zest, for garnish
In a small bowl sprinkle the gelatin over 3 Tablespoons of cold water.
Stir and set aside for 10 minutes to allow gelatin to dissolve.
In the meantime, in a medium bowl whisk together 1½ cups of heavy cream, yogurt & vanilla extract.
Split the vanilla bean and use the tip of a knife to scrape the seeds into the cream.
Heat the remaining 1½cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Remove from heat & add the softened gelatin to the hot cream and stir to dissolve.
Pour the hot cream/gelatin mixture into the cold cream/yogurt mixture and stir to combine.
Place the empty ramekins on a baking sheet. Pour into 8 (6-8 oz) ramekins or custard cups. Refrigerate uncovered until cold, about 1 hour. When the Panna Cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
30 minutes to 1 hr before serving, combine the fresh strawberries or raspberries, balsamic vinegar glaze, sugar & pepper. Set aside at room temperature.
When ready to serve, surround the Panna Cotta with the fruit/balsamic mixture then dust with freshly grated lemon zest on top & serve.
Note: This recipe has been adapted from Ina Garten.
Many years ago while hosting a large Thanksgiving dinner I was looking for something different to serve in place of the traditional cranberry sauce. I don't remember if I found this recipe in the food section of a local newspaper or a magazine but it quickly became a family favorite. I took oranges and cut them in half, scooped out the insides, cut a zig-zag pattern around the rims then put the relish recipe below into each orange cup. I then placed them all around the turkey on a large platter. It makes a beautiful presentation for special dinners.
2 apples, chopped (put in lemon juice to preserve color then drain)
I have been making this date nut bread every Christmas morning for what seems like forever! Originally I got this recipe from my longtime friend, Linda O'Donnell. We were next door neighbors and best friends since 1970. A lot of baking went on between us during our children's youth. Every Christmas morning Gary & I would spread some cream cheese on a slice, grab a cup of coffee and watch the kids open presents. We absolutely love it.