A spring-form pan! I got on a baking kick a month or two ago and used my springform pan for some delectable treats that I thought I’d share.. because that is what I do.
Remember how much I love baking? Mmhmm.
We had a neighbor come for dinner and she is of the classy sort, so I wanted to make something extra special for dessert for her. I came up with a fudge truffle cheesecake with homemade whipped cream and strawberries.
An unassuming chocolate wedge, but it was so, so much better than it looks. I’m not sure I’ve ever enjoyed a cheesecake more than that one.
Then, it was Thanksgiving and fittingly, I was in charge of coming up with a dessert. I knew without hesitation I would be making a layered pumpkin cheesecake. I don’t like pumpkin pie, but I really like pumpkin cheesecake! I’ve been making variations of this since Ian and I got married. This time I made it with a shortbread cookie crust which, with a few tweaks, will suit it nicely next time around.
Again with the homemade whipped cream. I’ve been doing that since we moved here and I may never go back, it’s so good! That will be something I’ll have to figure out America-style after we’ve moved.
THEN, we had a few brunches with friends and I was in charge of making a quiche for one of them. While I enjoyed making the quichey-quiche (with my sous-chef, Ian), I did not enjoy eating it, though everyone else did (or at least said they did..). I think I’m not a quiche person. Though I'm quite happy to say it over and over again, as you have seen. (Quiche?)
Not what you’re supposed to do, but I spring-form-panned it. I thought it would look nice that way, and I think it did. So.
And here are two of our mini-brunchers.. Aren’t they so cute!!?
I also made some delicious chocolate chip scones (which is what Aed's mouth is full of) that will be given a call-back at some point. No photo of them. I bet you could make those in a spring-form pan, too, though! Scone cake? Maybe!
So here’s where we break the trend and go back to the 9x13 dish. Boring, but yummy!
These are raspberry almond bars I made for a church potluck. I was going to make a cookie version of this that I was introduced to by the famous Holly Tallon, but couldn’t bear the thought of all that opening and closing of the oven. Not to mention all the getting up and sitting back down. We’re tired 'round these parts. So I found a bar version! Perfect! And really good. I got only rave reviews for this recipe.
::slightly different topic::
Now, I know I have mentioned this before, a long time ago, but Ian and I LOVE Master Chef. It is just a fabulous show, and oh-so-inspiring. Ian made one of our ‘easy’ dinners a week or two ago, and this is what I was served :)
I had to take a picture. That is carrot mash (it was supposed to be puree, but we don’t have a food processor anymore..) spiced with cinnamon! It was a very nice addition. He tells me this was not the presentation he had in mind, but it definitely spiced up my life :)
Now before you get your panties in a twist because I posted a million delicious things and no recipes.. here are the recipes:
Quiche (recipe via Joy Sonju)
Spinach and Bacon Quiche (Paula Deen)
6 large eggs
1 1/2 cups heavy cream
Salt and Pepper to taste
2 cups chopped fresh baby spinach, packed
1 lb bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 9-inch refrigerated pie crust
Preheat the oven to 375 F. Combine eggs, cream, salt and pepper in food processor or blender. Wilt the spinach and drain well. Layer spinach, bacon and cheese in the bottom of the pie crust and pour egg mixture on top. Bake 35-45 minutes until egg mixture is set.
Chocolate chip scones (I just added chunks of dark chocolate to this recipe)
As for the whipped cream.. I am sorry to say I have no recipe. I just dump some whipping cream or double cream into a bowl with some icing (powdered) sugar and some vanilla and whisk until it thickens. You can pretty much just do it to your taste.
Now, go dust off that spring-form pan and have at it! :)