Random Baking Knowledge

So the holidays are upon us and we will all be baking SOMETHING within the next month. I think I will share some of my RANDOM BAKING KNOWLEDGE.

First of all, do you LOVE LOVE LOVE cookies when they are all moist and chewy? I know I do! Actually that is about the only way I will eat them, chewy! The trick to making all cookies types chewy is to use Brown Sugar. Just split the sugar in the recipe to half brown and half white. If you use all brown sugar the cookies will turn out flat and greasy. You may also use half DARK brown sugar and HALF light brown sugar.

I have also heard, but never tried, when making peanut butter or chocolate chip cookies you can add 1/4 cup more of flour than the recipe calls for. This should make them chewy also! Try that one out and let me know!

Now I have made cheesecakes for SEVERAL years, and I always get asked, 'How do you get the crust so perfect?' Well, I really have only shared this with maybe 3 or 4 people IN MY LIFE!

Oh well, ya'll can keep a secret......right??

When baking a cheesecake, store bought crust or homemade crust, place the pan into another pan that is filled with water. I usually use a cake pan or if I am using my spring form pan (a homemade crust) I use a roasting pan. Just fill it with water halfway over the pie pan. The water will boil while cooking and it will cook the pie crust evenly! This works with anything you are using a crust for, IE pies.

Brandy's cheesecake crust:

1 1/2 cups of gingersnaps (finely crushed)

5 to 6 tablespoons of melted butter

1 HEAPING tablespoon of sugar

Mix the gingersnaps and sugar together, blending well. Use the butter to press into pie pan or spring form pan.

(NOTE: IF MAKING APPLE PIE OR APPLE CHEESECAKE ADD 1 TSP CINNAMON)

I have tried SEVERAL pumpkin cheesecakes and this one is my favorite. I took a recipe from cook.com and altered it to my perfection.

PUMPKIN CHEESECAKE:

Crust from above (or you can use a premade one)

FILLING:

3 8oz packages of cream cheese (softened)

1 cup of sugar

1 tsp vanilla

1 cup of pumpkin (1 can will work)

3 eggs

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

Combine cheese,sugar and vanilla, mixing until smooth. Add pumpkin, eggs and spices until creamy. Bake at 350 for 60 to 70 mins or until the top is SLIGHTLY darker.

NOTE: if you are using premade pie crusts this recipe will make about 3 of them! Or 1 THICK cheesecake in a spring form pan.

I top this with REAL whipped cream (use whipping cream and follow instructions on the box)

OR you can top with APPLE CIDER SYRUP.

Stay tuned for the Apple Cider Syrup TOMORROW!

HAPPY BAKING!!!