An absolute favorite summer treat are Smores! But the traditional store bought version can get boring (at least for me). I’ve been making my own marshmallows for 2 years now and I love have the versatility in this homemade confection. When I learned of the Feed Feed and Ghirardellis smore contest, I wanted to create my homemade churro smores!
This dessert does take some effort, but it is TOTALLY worth it! You really can’t get any better than sandwiching a gooey, toasted marshmallow in between a fried sweet dough thats rolled in cinnamon sugar! Also, don’t forget the chocolate. I used a salted caramel dark chocolate in these smores, but feel free to use whatever it is you like 🙂
Cheesecakes are my absolute favorite desserts! They were the first recipe I learned to make on my own. I was in fourth grade and was looking for a book to purchase at the book fair. I selected a cookbook and I couldn’t wait to get home and start baking!
I made my cheesecake first at age 11 and ever since then, I have been tweaking and perfecting the recipe. I created this pumpkin cheesecake after multiple requests from Hussein! 😀
Tips For Cheesecake Baking:
Start with room temperature ingredients, this includes the cream cheese! It will be easier to mix your batter into a smooth, silky texture.
Whip your batter far on low speed. You want the batter to be super smooth, but you do not want to introduce a ton of air in. The air will create pockets that will crack when cooling.
Pre-bake your crust! This helps ensure it is the proper texture and maintains its shape.
Bake in a water bath. This means placing your cheesecake pan in a large pan and surrounding the cheesecake with water. *be sure to wrap your spring form pan in foil to prevent the water from ruining your crust.
Allow the cheesecake to cool in the oven, with the oven door cracked. Do this for about 20 minutes for a slow cooling process to prevent cracking.
The cheesecake can be made a day ahead of time. Make the marshmallow meringue the same day you will be serving it!
Pumpkin Cheesecake with Marshmallow Meringue Topping
3 (8oz) packages of cream cheese
1¼ cups white sugar
1½ cups pumpkin puree
3 whole eggs
¼ cup all purpose flour
½ tablespoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
pinch of salt
Ginger Snap Crust
½ cups finely ground ginger snap cookies
½ cup graham cracker crumbs
¼ cup brown sugar
1 tablespoon all purpose flour
4 tablespoons butter, melted
4 large egg whites, at room temperature
½ cup sugar
½ teaspoon clear vanilla extract
½ teaspoon cream of tartar
Preheat oven to 350 degrees.
Wrap 9 inch spring form pan with heavy aluminum foil. Be sure that the entire pan is covered in the foil and that there are no openings to the pan.
Combine ginger snap & graham cracker crumbs, flour, brown sugar and melted butter.
Using back of measuring cup, press crumbs onto sides of your pan.
Bake crust for 10-12 minutes. Remove and set aside.
Mix cream cheese, pumpkin puree, sugar, vanilla and spice on low speed until smooth.
Add in eggs, one at a time, mixing well between each addition. Mix in flour.
Pour batter into crust.
Place spring form pan onto a large cookie sheet and surround with 3 cups of water.
Bake for 55 minutes or until the center no longer jiggles when you shake it.
Allow to cool in the oven, with the door open for 15 minutes.
Make your Meringue
Place egg whites and sugar in a glass bowl. Set over a pot of simmering water (not boiling and do not bowl touch the water). Whisk for 2 -3 minutes, until sugar is completely dissolved and egg whites are fluffy.
Transfer to stand mixer, or using an electric whisk, whisk eggs on medium speed.
Add cream of tartar and vanilla extract. Continue whisking and increase speed.
Continue to whisk mixture until shiny, stiff peaks form.
Be sure to cool cheesecake completely. Dab off any moisture off the top of the cheesecake with a paper towel.
Pipe or scoop meringue onto the top of cheesecake.
Use a torch the toast the marshmallow meringue
Make this recipe? I’d love to see! Tag me @AmandasPlate or #CreateAmandasPlate
One of my favorite Halloween candies are candy corn! I know many people dislike them, but when they come around I can’t resist their super sweet marshmallow like flavor! And they are perfect color trilogy of colors in my Candy Corn Cupcakes!
I know I am not alone when I say I can not keep up with all the national food days. It seems that every day of the week is a special celebration of America’s Favorite Foods! This is a great thing, and today is National Pumpkin Spice Day 😀
For this special holiday, I am sharing my pumpkin spice cupcakes!
Today is the first day of Fall! And what better way to celebrate then with pumpkin spice… muffins! To celebrate the start of fall I decided to create a copycat of this Starbucks favorite; Pumpkin Cream Cheese Muffins.
I’ve always preferred vanilla cupcakes over chocolate. To celebrate my two year blog anniversary, I made these cupcakes to celebrate! I shared them with my friends, who were super excited to try the edible pansies that adorned the cupcakes 😀
Growing up, we made cakes and cupcakes often. But they were not always from scratch. Yes, we used box mixes 😛 As I spent more time watching the food network, I realized just how easy it was to make a cake from scratch.
This recipe is very versatile and easy. You can add any extracts you like; think peppermint, coconut or lemon 🙂 I chose to top the cupcakes with a buttercream icing because it is also really easy and versatile!
Don’t forget to enter my giveaway for a chance to win MasterChef Season 6 Winner Claudia’s new cookbook!
If there’s one thing I know I love it’s fried dough. dipped in sugar. then dipped in chocolate. 😛
What better way to celebrate Cinco De Mayo than with a homemade churro! Cinco De Mayo, is not Mexican Independence Day, like many may believe. It is the celebration of the Mexican Army’s victory over the French forces in the Battle of Puebla (thank you, Wiki :))
I remember making Churros for the first time when I was 17 or 18. It was when I was working at my family’s grocery store and a customer brought some in. She told me how easy they were to make, and shared her recipe. I have since lost that recipe (boo!) but I have come across several online and have made some adjustments to mimic the one I remember eating almost 10 years ago!
This recipe is brought to you by, Fred Meyer Stores! All content, ideas and words are my own. Thanks for supporting the sponsors who allow me to create and share these fun, new recipes! They help keep this blog going 🙂