Professional Pastry Chef
While this recipe doesn’t taste like actual candy corns (thankfully in my opinion! LOL) it does look strikingly beautiful as a fall or Halloween dessert!
Honestly the three distinct flavors in this cheesecake play wonderfully together.
One layer of vanilla, one layer of pumpkin and one layer of corn.
Yes I said corn cheesecake.
I don’t know about you, but for me whenever I go food shopping, as I scan the aisles it is there that I come up with endless ideas for new cakes and pastries.
That, along with my insatiable hunger cravings are the two most alluring factors.
As the end of summer is approaching, also ending is the abundance of fresh fruits and berries that come along with the season.
Knowing this, I decided to have one last hurrah with a few pounds of fresh strawberries to make this White Chocolate Strawberry Cake.
My favorite season is here! Fall!
I love it not only for the cool weather, but for all the flavors it brings.
Pumpkins and apples are typically the two most popular as I am sure you are seeing them everywhere (mostly pumpkins, am I right?).
Well if you are like me you won’t mind, since the spices are deeper like nutmeg, cinnamon and cloves; and the desserts can get a bit more decadent since we need that extra warmth and calories to get us through the chilly nights!
At least that’s what I tell myself anyway!
While I’ve already shared my recipes for Pumpkin Pie and Pumpkin Cheesecake I thought, “Hmm how to use up these two bags of apples I have here?”
This is the only apple filling recipe you will ever need.
I use this recipe for pretty much anything that requires apple filling!
From Caramel Apple Cake to Cinnamon Apple Pop Tarts to topping for my Apple Pie ala mode Nice Cream recipe.
I’ve loaded up sweet cinnamon taco boats for Dessert Style Taco Tuesday and as a warm apple topping for my MiniatureVegan Apple Cheesecakes
So yes, it is both a filling and a topping or simply eat it with a spoon directly out of the jar!
Ok, I know what you are thinking, “Gingered Pumpkin and Chocolate Cheesecake?”
At first glance you may think, “Hmmm, this is overkill.”
Well, I’ll admit, when I was designing this new cheesecake I actually said that same thing to myself, “Is this overkill?”
So, I tested it.
And the results are in. Verdict: AWESOME!
Just when I thought my cheesecake recipes couldn’t get any better, I introduce to you Vegan German Chocolate Cheesecake.
Super chocolate-y and creamy cheesecake piled with Coconut Pecan German Chocolate topping.
Many people are confused as to just what German Chocolate is, and are surprised to find out it is merely coconut,caramel and pecan topping (or filling for cakes).
Maybe because I have been binge watching the British Baking Championship on Netflix, but I feel like I want to get back to the classics lately.
For me, there is nothing more elegant, sophisticated or brilliant than the Opera Cake.
Four thin layers of moist hazelnut cake with mocha and chocolate buttercream in between each layer.
Iced with silky chocolate ganache and then to prove just how rich this cake is, each slice gets bedazzled with gold leaf.
(Yes, I said bedazzled)
If Peanut Butter is the thing you seek most, welcome; you have just found the holy grail!
My newest creation of Peanut Butter Fudge Brittle Cake is excellence on the scale of epic proportions!
Super moist peanut butter cake layered with a new recipe for peanut butter fudge filling combined with my classic fudge filling and of course no Gretchen’s Bakery cake is complete without buttercream!
The other day a friend and I met up for lunch at this awesome restaurant that offers both a vegan and non vegan menu.
Everything from soup, salad to dessert had vegan options even the oil for dipping the bread they specify is vegan!
How cool right!?
The lunch was great and of course we decided to go for dessert and we split the Vegan Tiramisu.
O- M- G- AWFUL!
It was really bad.
So this prompted me to get into the test kitchen to make one of my own.
A couple months ago when I was working in my friends bakery, he was making Rugelach.
I was going crazy because this is quite possibly my favorite cookie.
Like seriously. I know I say that all the time, about all my recipes, but this is one cookie that I cannot eat just one.
When there are rugelach in the house, you better hide them from me because they will be gone in an instant.