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Category: Desserts

Dulce De Leche Cheesecake | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Dulce De Leche Cheesecake

Intro

There’s something magical about the moment when you take your first bite of a perfectly crafted cheesecake. For me, it brings back memories of sitting in my grandmother’s cozy kitchen, watching her create the most delightful desserts with her loving touch. Her signature Dulce De Leche Cheesecake was always a family favorite, and I’m thrilled to share this cherished recipe with you. It’s a creamy, indulgent treat that will transport you to a place of warmth and sweetness.

Why You’ll Love It

This Dulce De Leche Cheesecake is the epitome of comfort and indulgence. The rich, creamy texture paired with the sweet, caramel-like flavor of dulce de leche creates an irresistible dessert experience. Whether you’re serving it at a dinner party or enjoying a slice with your afternoon coffee, this cheesecake is sure to impress.

  • The combination of almond cookie crust and luscious filling is a match made in heaven.
  • It’s a make-ahead dessert, perfect for entertaining or a special occasion.
  • The recipe is straightforward, making it accessible even for novice bakers.
  • Each bite offers a perfect balance of sweetness and tanginess, thanks to a hint of lemon.

Ingredients

  • 200g almond cookies, crushed
  • 2 tablespoons cornstarch
  • 400g Philadelphia balance cream cheese
  • 1 cup dulce de leche
  • 3 large eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 100g unsalted butter, melted
  • 1/2 cup plain yogurt

Instructions

  1. Preheat your oven to 165°C (330°F) and grease a 24cm springform pan.
  2. In a mixing bowl, toss the crushed almond cookies with the melted butter until well combined. Reserve 1 tablespoon of the mixture for the topping.
  3. Press the remaining mixture into the bottom and 3cm up the sides of the prepared springform pan. Chill in the refrigerator until ready to use.
  4. In a large mixing bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and creamy.
  5. Add the yogurt and eggs, one at a time, beating until just blended after each addition.
  6. Stir in the cornstarch, dulce de leche, lemon juice, and zest until everything is well combined.
  7. Pour the cream cheese mixture into the prepared crust, smoothing the top with a spatula.
  8. Sprinkle the reserved cookie crumbs over the top of the cheesecake.
  9. Place the cheesecake in a larger baking pan and fill the outer pan with hot water, about halfway up the side of the springform pan, to create a water bath.
  10. Bake for 65 minutes or until the edges are set but the center still jiggles slightly.
  11. Turn the oven off and leave the cheesecake in the oven with the door ajar for 1 hour to cool gradually.
  12. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  13. Chill the cheesecake in the refrigerator for at least 4 hours or overnight until firm.

Tips

  • Ensure all ingredients are at room temperature for a smoother batter.
  • To prevent cracks, avoid overmixing the batter and ensure a gradual cooling process.
  • Use a water bath to maintain even baking and prevent the cheesecake from drying out.

Variations & Substitutions

  • Crust: Substitute almond cookies with graham crackers or digestive biscuits for a different flavor.
  • Dulce De Leche: Swap with caramel sauce if preferred, but note that the flavor profile will change slightly.
  • Yogurt: Greek yogurt or sour cream can be used as substitutes for a creamier texture.

Storage

Store any leftover cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap and place them in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator before serving.

FAQ

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake is perfect for making ahead. Prepare and chill it the day before serving to allow the flavors to meld beautifully.

What is the best way to slice the cheesecake?

To achieve clean slices, use a sharp knife dipped in hot water and wiped dry between cuts. This prevents the filling from sticking to the knife.

How can I tell when the cheesecake is done baking?

The cheesecake is done when the edges are set, and the center jiggles slightly when gently shaken. It will continue to firm up as it cools.

Nutrition

Each serving of Dulce De Leche Cheesecake offers a delightful combination of flavors with approximately 420 calories, 25g fat, 40g carbohydrates, and 8g protein. Enjoy this treat in moderation as part of a balanced diet.

Conclusion

This Dulce De Leche Cheesecake is more than just a dessert; it’s a piece of nostalgia and a testament to the joy of sharing sweet moments with loved ones. Whether you’re a seasoned baker or trying your hand at cheesecake for the first time, this recipe promises to deliver a delightful experience with every bite. Serve it with love, and watch as it becomes a cherished favorite in your home, just as it has in mine. Enjoy!

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Brandy-Apple Mini Pies With Cornmeal Crust | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Brandy-Apple Mini Pies With Cornmeal Crust

Intro

There’s a certain magic in the air when autumn arrives. The crisp breeze, vibrant leaves, and the smell of baked goods wafting through the neighborhood are enough to make anyone nostalgic. Growing up, my grandmother’s kitchen was the heart of our home, especially during the fall. Her brandy-apple pies were a staple at every family gathering, each bite a perfect blend of sweet apples and warm spices encased in a flaky crust. Today, I’m sharing a miniature version of her classic pie, adding a delightful cornmeal twist to the crust for that extra layer of texture and flavor.

Why You’ll Love It

These Brandy-Apple Mini Pies with Cornmeal Crust are a delightful twist on a classic apple pie. They’re perfect for individual servings, making them an excellent choice for parties or potlucks. The cornmeal crust adds a subtle crunch and a rustic charm that pairs beautifully with the brandy-infused apple filling. Plus, they’re easy to make ahead of time and store, so you can enjoy them whenever the craving hits.

Ingredients

  • 1/4 cup brandy
  • 1/3 cup brown sugar
  • 1 3/4 cups all-purpose flour
  • 3 tablespoons ice water
  • 1 tablespoon powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 3 green tart apples, peeled and diced
  • 3 tablespoons unsalted butter
  • 1/2 cup vegetable shortening
  • 1/4 cup yellow cornmeal

Instructions

  1. Add the flour, cornmeal, powdered sugar, and salt to a food processor. Pulse a couple of times to combine.
  2. Cut the shortening into cubes and pulse it into the dry mixture until it resembles coarse crumbs.
  3. Add 3 tablespoons of ice water and pulse until the dough comes together. Add a little more water if needed.
  4. Dump the dough onto a sheet of plastic wrap and divide it into a large and small piece in an 80/20 ratio.
  5. Shape the dough into two disks, wrap both pieces, and refrigerate for at least 30 minutes.
  6. Preheat the oven to 425°F.
  7. In a small saucepan, combine the butter, brandy, brown sugar, sugar, pumpkin pie spice, and salt over medium heat. Stir and bring to a simmer.
  8. Pour the syrup over the diced apples and toss to coat.
  9. Roll out the larger disk of dough on a well-floured surface to approximately 1/8 inch thick. Using a drinking glass with a 3-4 inch wide rim, cut out dough circles.
  10. Press the dough circles into muffin tins. Gather the extra pieces and re-roll to get 14-16 crusts.
  11. Fill each crust with an equal portion of the apple mixture.
  12. Roll out the smaller piece of dough and use a 2-3 inch decorative cookie cutter to cut out tops for each pie.
  13. Place each top on the pies and brush with the remaining syrup from the apple bowl.
  14. Bake the mini pies for 15 minutes, then reduce the heat to 350°F and bake another 15 minutes. If the tops are golden after the first 15 minutes, lay a sheet of foil over them.
  15. Allow the pies to cool completely before removing them from the muffin tins.

Tips

When working with the dough, keep everything as cold as possible to ensure a flaky crust. If the dough becomes too warm, pop it back in the fridge for a few minutes. Additionally, using silicone muffin pans can make it easier to extract the pies once they are baked, but if you’re using metal tins, gently run a small sharp knife around the rim before lifting the pies out.

Variations & Substitutions

If you prefer a non-alcoholic version, you can substitute apple cider for the brandy. For a different flavor profile, try using a mix of apples, such as Granny Smith and Honeycrisp. You can also add a handful of raisins or nuts to the filling for added texture and flavor.

Storage

Store these mini pies in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. To reheat, warm them in a 350°F oven for about 10 minutes or until heated through.

FAQ

Can I make this recipe as a whole pie instead of mini pies?

Yes, you can! To make a whole 9-inch pie, prepare the crust as directed and split the dough into equal pieces. Double the amount of apples and syrup mixture. Bake the pie for 30 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 30 minutes.

What type of apples work best for this recipe?

Green tart apples like Granny Smith are ideal for this recipe due to their firm texture and tart flavor, which balances nicely with the sweetness of the syrup. However, you can experiment with other apple varieties if desired.

Can I prepare the dough in advance?

Absolutely! You can prepare the dough up to 2 days in advance. Keep it wrapped in plastic wrap in the refrigerator until you’re ready to use it. Allow it to sit at room temperature for a few minutes before rolling out if it’s too firm.

Nutrition

Due to the indulgent nature of these mini pies, they are best enjoyed as an occasional treat. Each pie contains approximately 220 calories, 12g of fat, 28g of carbohydrates, and 2g of protein. Please note that these values are approximate and can vary based on exact ingredients and portion sizes.

Conclusion

These Brandy-Apple Mini Pies with Cornmeal Crust are a delightful way to savor the flavors of fall. Whether you’re enjoying them as a cozy dessert or sharing them with loved ones at a gathering, they are sure to impress with their rich flavors and charming presentation. I hope this recipe brings a touch of nostalgia and warmth to your kitchen, just as it does to mine. Happy baking!

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Fat Free Gingerbread Cookies | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Fat Free Gingerbread Cookies

Intro

There’s something magical about the aroma of gingerbread cookies wafting through the house during the holiday season, instantly transporting me back to my grandmother’s cozy kitchen. As a child, I would watch in awe as she skillfully rolled out the dough, her hands moving with practiced precision. She’d always let me sprinkle the cinnamon sugar on top, a task I took on with pride. Now, I carry on the tradition with my own twist—a fat-free version of her classic recipe that captures all the warm, spicy flavors without the added guilt. These Fat Free Gingerbread Cookies are a delightful treat that everyone can enjoy, and I’m thrilled to share them with you.

Why You’ll Love It

These cookies are a perfect blend of nostalgia and health-conscious baking. With their rich, spicy flavors and chewy texture, you won’t miss the fat at all. They’re perfect for holiday gatherings, or any time you’re craving a sweet treat. Whether you’re sharing them with family or enjoying them solo with a warm cup of tea, these cookies are sure to bring a smile to your face. Plus, they’re simple to make, requiring only a few pantry staples and some festive spices.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon fresh ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup dark brown sugar, packed
  • 1/2 cup blackstrap molasses
  • 1/4 cup unsweetened apple sauce
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple extract
  • 1/4 cup chai concentrate
  • 2 egg whites
  • 1/4 cup chopped candied ginger
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon

Instructions

  1. Sift together the all-purpose flour, whole wheat flour, baking soda, salt, ground ginger, cinnamon, ground cloves, black pepper, fresh ground nutmeg, and ground allspice. Set the mixture aside.
  2. In a large bowl, combine the dark brown sugar, blackstrap molasses, apple sauce, vanilla extract, maple extract, and chai concentrate. Beat with an electric mixer for about four minutes, until smooth.
  3. Add the egg whites and beat for another minute until well combined.
  4. Slowly whisk in the dry ingredients and beat until completely incorporated. Stir in the chopped candied ginger.
  5. Chill the dough for at least one hour. (For best results, chill overnight.)
  6. Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper, or grease with cooking spray.
  7. In a shallow bowl, combine the granulated sugar with cinnamon.
  8. Scoop one tablespoon of cookie dough and place it in the shallow bowl. Using your hands, coat the dough with the cinnamon sugar and shape into balls.
  9. Place the cookie dough on the prepared cookie sheet, leaving about 3 inches between each cookie.
  10. Bake for 10-12 minutes. Remove from the oven and transfer to a rack to cool.

Tips

For the best flavor, make sure your spices are fresh. Spices lose their potency over time, so replacing them every six months to a year can make a big difference in your baking. When measuring flour, spoon it into the measuring cup and level it off with a knife to avoid packing it down, which can lead to dense cookies. Chilling the dough is key for these cookies, as it helps the flavors meld and prevents spreading during baking.

Variations & Substitutions

To make these cookies gluten-free, substitute the all-purpose flour and whole wheat flour with a gluten-free flour blend. If you’re not a fan of candied ginger, you can substitute it with finely chopped nuts or raisins for a different texture. For a touch of citrus, add a teaspoon of lemon or orange zest to the dough. If you prefer a sweeter cookie, consider drizzling melted dark chocolate over the cooled cookies.

Storage

Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to three months. Place them in a single layer in a freezer-safe container, using parchment paper between layers to prevent sticking.

FAQ

Can I use regular molasses instead of blackstrap molasses?

Yes, you can use regular molasses if you prefer a milder flavor. Blackstrap molasses provides a richer, more robust taste and a hint of bitterness that complements the spices beautifully.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough up to two days in advance and store it in the refrigerator. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out.

What should I do if my dough is too sticky?

If your dough is too sticky to handle, add a little more flour, one tablespoon at a time, until it reaches a manageable consistency. Be careful not to add too much, as this can make the cookies dry.

Nutrition

While these cookies are low in fat, they are still a treat best enjoyed in moderation. Each cookie contains approximately 80 calories, 18 grams of carbohydrates, and 1 gram of protein. They are a delightful indulgence that fits well into a balanced diet.

Conclusion

Baking these Fat Free Gingerbread Cookies is a heartwarming experience, reminiscent of cherished family traditions and the joy of sharing delicious food with loved ones. With their fragrant spices and soft, chewy texture, they’re sure to become a favorite in your household, just as they have in mine. Whether you’re serving them at a holiday party or enjoying them with a cup of chai on a quiet afternoon, these cookies are a testament to the magic of baking. I hope they bring you as much joy and satisfaction as they have brought to my family. Happy baking!

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Vegan Banana Nut Muffins | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Vegan Banana Nut Muffins

Intro

There’s something magical about the aroma of freshly baked banana nut muffins wafting through the house. It takes me back to Sunday mornings at my grandmother’s, where the kitchen was always bustling with warmth and sweetness. She had a knack for making everything feel special, and her banana nut muffins were no exception. Drawing inspiration from her, I’ve crafted a vegan version of this classic treat that retains all the comforting flavors without any animal products. Whether you’re a long-time vegan or just exploring plant-based baking, these muffins are sure to become a favorite in your home too.

Why You’ll Love It

This recipe is a delightful blend of nostalgia and modern dietary preferences. These Vegan Banana Nut Muffins are incredibly moist, thanks to the combination of mashed bananas and apple sauce. The addition of walnuts offers a satisfying crunch, while the agave nectar provides natural sweetness without the need for refined sugars. Perfect for breakfast, a snack, or even dessert, these muffins are versatile and delicious.

Ingredients

  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1/2 cup agave nectar
  • 1/2 cup apple sauce
  • 3 ripe bananas, mashed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup flour
  • 1 cup whole-wheat flour
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts, chopped
  • Additional 1/3 cup walnuts for topping

Instructions

  1. Preheat your oven to 325°F (163°C) and position the rack in the middle.
  2. In a small bowl, mix the ground flaxseed with water and set it aside to thicken.
  3. If you’re using a loaf pan, grease and flour a 9x5x3 inch pan. For muffins, line the muffin pan with liners or grease and flour the pan.
  4. In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, baking soda, and salt.
  5. In a large bowl, combine the thickened flaxseed mixture, agave nectar, and apple sauce until smooth.
  6. Add the flour mixture to the wet ingredients, stirring until just combined.
  7. Mix in the vanilla extract and mashed bananas until everything is well combined.
  8. Fold in 1/2 cup of the chopped walnuts.
  9. Pour the batter into the prepared loaf pan or muffin cups. Sprinkle the remaining 1/3 cup of walnuts on top.
  10. For the loaf, bake for 45 to 60 minutes. For muffins, bake for 25-30 minutes. The muffins are done when a thin knife inserted in the center comes out clean.
  11. Allow to cool for 10 minutes on a wire rack before removing from the pan.

Tips

For the best results, use overripe bananas with plenty of brown spots; they’re sweeter and mash easily. If you prefer a smoother texture, you can pulse the walnuts in a food processor before folding them into the batter. Always let your muffins cool completely before storing them to prevent them from becoming soggy.

Variations & Substitutions

If you don’t have agave nectar, maple syrup is a good substitute. For a gluten-free version, swap the flour with a 1:1 gluten-free baking blend. To add some extra flavor, consider incorporating a teaspoon of cinnamon or nutmeg to the dry ingredients. If you’re not a fan of walnuts, try pecans or almonds instead.

Storage

Once your muffins have cooled completely, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. To reheat, simply thaw at room temperature or warm them in a 300°F (150°C) oven for about 10 minutes.

FAQ

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well in this recipe. Make sure to thaw them completely and drain any excess liquid before mashing and adding them to the batter.

What can I use instead of apple sauce?

If you don’t have apple sauce on hand, you can substitute it with an equal amount of mashed sweet potato or pumpkin puree. Both options maintain the moisture level of the muffins beautifully.

Are these muffins suitable for a nut-free diet?

To make these muffins nut-free, simply omit the walnuts or replace them with sunflower seeds or pumpkin seeds for a similar texture.

Nutrition

Each muffin (assuming 12 muffins) contains approximately:

  • Calories: 180
  • Fat: 5g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Sugar: 12g
  • Protein: 3g

Conclusion

These Vegan Banana Nut Muffins are a testament to how simple ingredients can come together to create something truly delightful. Whether you’re enjoying them with a cup of coffee in the morning or sharing them with friends over tea, they are bound to bring a smile to your face. Give this recipe a try, and let the comforting aroma fill your home, just like it did mine on those cherished Sunday mornings.

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