Basque Burnt Cheesecake

A couple years ago I had Basque Burnt Cheesecake for the first time at this little Spanish restaurant in Portland.  My first thought was, why have I never heard of this?  My second thought was, how can I recreate this?  Deep brown and almost caramelized on the outside, fluffy and creamy on the inside, no crust, this was some kind of cheesecake magic.  It has begun to grow in popularity lately, popping up in food magazines, blogs, and restaurants.  And while it isn’t pretty and looks like, well, burnt cheesecake, your taste buds will thank you for trying it out.

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Cream Cheese and Jam Danish

We recently shared a recipe on social media for making classic Swedish Sugar Buns.  I made them a couple times as the recipe was written but then my creativity went into overdrive and I realized I could tweak them just a bit and turn them into delicious cream cheese and jam danishes.  A few more tests and I feel we have a winner!  These are best served warm, right out of the oven but no one really complained when they enjoyed them the next morning, slightly warmed in the microwave.  I used a slightly sweetened cream cheese mixture and cherry jam for mine but feel free to use just plain cream cheese if you’re trying to cut back on sugar and if another flavor jam is preferred, go for it.  Make them your own.  I personally enjoyed the slightly sweet cream cheese and the tart jam combination but let us know if you find a combination that you enjoy.

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Gluten-Free Gingersnaps with Orange Glaze

I love putting a new spin on old recipes for the holidays.  Gingersnaps can seem a little ho-hum compared to other holiday cookies.  But with a healthy dose of candied ginger and a little orange glaze, these are cookies you’ll be proud to serve to Santa!  This is also the third and final post in a series using King Arthur Flour.  For these cookies I used King Arthur’s Gluten-Free Measure for Measure Flour.  Non-yeast recipes are a great way to swap out regular flour for a gluten-free one.  And the punch of ginger in this recipe from both ground and candied works really well, since we all know gluten-free baked goods need a little extra help in the flavor department.

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