Welcome To The Shakin 'N Bakin Blog!
Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.
How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing.
Current Giveaway's are located in my right side bar, check them out and enter today!
Friday, October 31, 2014
In the Gluten-Free Pumpkin Cheesecake recipe below, Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract enlivens the subtle taste of pumpkin with robust vanilla flavor. Gluten-free ginger snap cookies and cinnamon add hints of spice to the sweet dessert. Made with almond flour, the cheesecake will delight guests desiring gluten-free desserts without sacrificing rich taste.
Gluten-Free Pumpkin Cheesecake Recipe
4 ounces all natural gluten-free ginger snaps
½ cup finely ground almond meal/flour
2 tablespoons firmly packed light brown sugar
1 teaspoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
½ teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoons unsalted butter, melted
3 (8-ounce) packages cream cheese, softened
1½ cups sugar
1 tablespoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
2½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
1 (15-ounce) can 100% pure pumpkin
¼ cup Irish cream liqueur
Place oven rack in the center of the oven and preheat to 350⁰F. Tightly wrap the outside of a light-colored non-stick 9-inch springform pan with heavy foil, making sure the foil has no openings. Lightly coat with cooking spray and line the pan bottom with parchment paper.
In a bowl of a food processor, add ginger snaps, flour, sugar, vanilla extract, cinnamon and salt; process until mixture is a fine crumb. In a medium bowl, melt butter in the microwave for about 20 seconds then add crumb mixture and stir to combine. Evenly press into the bottom of the springform pan. Place the prepared springform pan inside a roasting pan; set aside.
While preparing pumpkin filling, begin heating a large saucepan of water. Heat enough water so when poured into the roasting pan it will rise half way up the side of the springform pan. This creates a hot water bath, which is an ideal way to bake a cheesecake.
In a large mixing bowl, add cream cheese, sugar, vanilla extract, pumpkin pie spice, cinnamon and salt. Beat with a handheld mixer on medium speed until fluffy, about 2-3 minutes, scraping sides of bowl as needed. Reduce speed to medium-low; add eggs one at a time and beat after each addition. Then add the pumpkin and liqueur; beat until combined. Pour batter over crust.
Pour hot water into roasting pan and transfer to oven. Bake until done, about 1½-1¾ hours. Carefully remove roasting pan from oven and set aside to slightly cool. Remove springform pan from water bath; remove foil and cool on a wire rack. Chill in refrigerator, uncovered, for at least 4 hours. Remove outer ring from springform pan and lightly cover with plastic wrap; chill for several more hours or overnight. Transfer Pumpkin Cheesecake to a cake stand. If desired, serve with whipped
Nielsen-Massey Vanillas also offers a full line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are All-Natural, Allergen-Free, and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands. www.nielsenmassey.com
Wednesday, October 29, 2014
Slow Cooker Pear Sauce Recipe
20 to 30 fresh ripe pears
1 to 2 teaspoons lemon juice
Remove skin, seeds and core from pears. Chop them up into pieces and place into your slow cooker. Add just enough water to cover the pears. Stir in the lemon juice. Cover and cook on high for one hour, reduce heat to low and cook for 3 additional hours.
Let it cool in the blender container to room temperature. You can then spoon it into freezer containers and freeze or you can home can it into mason jars. You will want to follow your canner's processing instructions for applesauce and make it the same way.
Sometimes I can mine (good for up to 1 year) and sometimes I freeze it like I did last week. I find it will last nicely in my freezer for up to 6 months. I like to freeze in 1/2 cup and 1 cup portions since there are no preservatives in it...I don't like to thaw out big batches and waste any.
To Print Recipe: Click on the share button located at the bottom of this post. A new window will open. Click on PRINT and the recipe will load into the window for printing. Enjoy!
Tuesday, October 28, 2014
Pumpkin Whoopie Pies Recipe
3 cups pumpkin puree
3 cups granulate sugar
1 1/2 cups vegetable shortening
3 large eggs
5 1/2 cups all purpose flour
3 tsp. baking powder
3 tsp. ground cinnamon
3 tsp. vanilla extract
3 tsp. baking soda
1 tsp. salt
Cream the pumpkin puree, granulated sugar, vegetable shortening and the large eggs together in a large bowl. Gradually add dry ingredients. Drop them from a tablespoon onto a greased cookie sheet. Bake at 350 degrees for 12-15 minutes.
Vanilla Filling Recipe:
2 egg whites, beaten
1 tsp. vanilla extract
2 cups confectioners sugar
1 1/2 cups vegetable shortening
In a medium sized bowl beat egg whites, vanilla extract, confectioners sugar well. Then add in the vegetable shortening and beat again until smooth. Spread filling between two baked pumpkin cookie halves.
Store the Whoopie Pies in an airtight container or wrap each one in plastic wrap.