Cinnamon Cardamom Snikerdoodles

img_4444

As I get into a new routine with my job, I am getting on more of a schedule for blogging. I hope to share my take on favorite holiday cookies! 

When I was growing up, my aunt and uncle lived just a few homes down from us. We spent winter break baking holiday cookies to share with our cousins on Christmas Eve. One of the cookies we made were snickerdoodles! As a child, the name made me smile 😀 I created my Cinnamon Cardamom Snickerdoodles last winter, when I was experimenting with cardamom pods. 

snickerdoodle cookies, recipe amandas plate, snickerdoodle recipe

Continue Reading

Walnut Chocolate Chunk Cookies

chocolate walnut chunk cookies

Chocolate chip cookies are a classic treat, that everyone I know loves and enjoys. They were invented in 1938, by Ruth Graves Wakefield, who owned the Toll House Inn at the time. There are so many ways to put your own spin on them! My salted brown butter chocolate chip cookies , pumpkin spice chocolate chip cookies and  chocolate chip cookies (that have the addition of milk powder I learned this from Chef Christina Tosi) are a few of my favorites!

img_4218

Continue Reading

Pumpkin Cheesecake with Marshmallow Meringue Topping

pumpkin cheesecake, amandas plate pumpkin cheesecake

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! 😀

pumpkin cheesecake with marshmallow meringue topping

Tips For Cheesecake Baking: 

  1. Start with room temperature ingredients, this includes the cream cheese! It will be easier to mix your batter into a smooth, silky texture.
  2. 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. 
  3. Pre-bake your crust! This helps ensure it is the proper texture and maintains its shape.
  4. 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.
  5. 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!

marshmallow meringue pumpkin cheesecake

I mean, look at that topping!!!! 

 

Pumpkin Cheesecake with Marshmallow Meringue Topping
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
Pumpkin Filling
  • 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
  • 2 cups finely ground ginger snap cookies
  • ¼ cup brown sugar
  • 1 tablespoon all purpose flour
  • 4 tablespoons butter, melted
Meringue Topping
  • 3 large egg whites, at room temperature
  • ½ cup sugar
  • ½ teaspoon clear vanilla extract
  • ½ teaspoon cream of tartar
Instructions
Crust
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Combine ginger snap crumbs, flour, brown sugar and melted butter.
  4. Using back of measuring cup, press crumbs onto sides of your pan.
  5. Bake crust for 10-12 minutes. Remove and set aside.
Cheesecake Batter
  1. Mix cream cheese, pumpkin puree, sugar, vanilla and spice on low speed until smooth.
  2. Add in eggs, one at a time, mixing well between each addition. Mix in flour.
  3. Pour batter into crust.
  4. Place spring form pan onto a large cookie sheet and surround with 3 cups of water.
  5. Bake for 55 minutes or until the center no longer jiggles when you shake it.
  6. Allow to cool in the oven, with the door open for 15 minutes.
Make your Meringue
  1. In your stand mixer, mix the egg whites until fluffy.
  2. Add cream of tartar. Continue whisking and increase speed.
  3. Add in vanilla extract.
  4. Add sugar and continue to whisk mixture until shiny, stiff peaks form.
Assemble
  1. Be sure to cool cheesecake completely.
  2. Pipe or scoop meringue onto the top of cheesecake.
  3. Torch the marshmallow meringue
  4. Enjoy 🙂

pumpkin cheesecake

Make this recipe? I’d love to see! Tag me @AmandasPlate or #CreateAmandasPlate

Continue Reading

Fig & Pistachio Pavlova

fig & pistachio pavlova

A few weeks ago, while out with friends at Hot Cakes in the Ballard neighborhood of Seattle, we shared a delicious chocolate pavlova. I have since wanted to make my own.

I had some beautiful, sweet, figs on hand and thought, I should incorporate them into my dessert! BTW, do you know how figs are pollinated?? It’s

Continue Reading

Two Year Blog-iversary

vanilla bean cupcake

Just over two years ago, I began Amanda’s Plate at the encouragement of family and friends who wanted my recipes. In two years, so much has changed in my life. My journey in food took me to Los Angeles to compete on MasterChef, to develop recipes for companies like Crescent Foods, Noosa Yoghurt and Fred Meyer. Most importantly it has allowed me to connect with like minded people who love food!

To celebrate this milestone I made my favorite vanilla cupcakes! Recipe here 🙂

vanilla bean cupcake

Continue Reading

Homemade Strawberry Ice Cream

strawberry ice-cream recipe

Summer is the season to eat ice-cream on a daily basis and feel absolutely no guilt about it. I mean, we have to stay cool somehow 😛 

In 4th grade, my class made ice-cream using salt and ice cubes to freeze the cream and sugar. It was delicious and so much fun. That was probably one of my favorite ‘lessons’ in that class 😀 After that, I did not make cream based ice-cream. My sisters and I made popsicles and slushy drinks but now…

4460424

I love my kitchen aid stand mixer and one of my favorite things about it is the versatility and add ones. I purchased the ice-cream maker bowl, when it was on sale. Combined with a coupon I got it at a great price! #Score 

In 1984, President Ronald Reagan proclaimed July as National Ice Cream Month and  National Ice Cream Day as the third Sunday in the month of July. So today, July 17th is #National Ice Cream Day! wohoo 😀

strawberry ice-cream

I love strawberries and had a ton on hand… which led to the creation of this recipe 😀

STRAWBERRIES

*Note you will need an ice-cream maker for this recipe.

Homemade Strawberry Ice Cream
Author: 
Prep time: 
Total time: 
Serves: 1½ quarts
 
Ingredients
  • 1 pound strawberries, trimmed and quartered
  • ¾ cup granulated sugar
  • 1 teaspoon fresh lemon juice
  • ⅛ teaspoon salt
  • 2 cups heavy cream
Instructions
  1. Mash strawberries with sugar, lemon juice in a large bowl. Let stand, stirring and mashing occasionally, for 10 minutes.
  2. Transfer half of strawberry mixture to a blender and purée with cream until smooth.
  3. Return strawberry and cream mixture to the bowl with remaining strawberries and chill, until cold.
  4. Freeze mixture in ice cream maker, according to machine instructions.
  5. Transfer to an airtight container and place in freezer for a few hours to firm up.
  6. Enjoy!

This blog post was created in Partnership with Fred Meyer, all opinions and content are my own. Thank you for supporting the sponsors who allow me to create and share these fun, new recipes! They help keep this blog going 🙂 

Make this dish? I’d love to see! Tag me using #CreateAmandasPlate or @AmandasPlate <3

homemade ice-cream, strawberry ice-cream recipe

 

Continue Reading

Red White & Blue Popsicles

popsicles, homemade popsicles, 4th of july popsicles

I love popsicles! Especially in the hot summer heat. What I don’t like is all the added preservatives and dyes in many store bought popsicles, so I decided to make my own! #YayForHomemade 😀

Happy Dance

 

With Independence day a few days away, I decided to make Red, White and Blue popsicles using raspberries, coconut milk and blackberries! The blackberries make a more

Continue Reading

Ramadan Kitchen Tips

amandasplateramadan-min

Ramadan is the 9th month in the Islamic Calendar. This year it begins on June 6th and will end around July 5th. I have received several requests on Facebook, Instagram and Snapchat, to write some tips on Ramadan Preparations.

For those who are unfamiliar with the month of Ramadan, here is a quick overview:

Muslims who are healthy and of the age of maturity, fast (abstain) from food and drink from sunrise to sunset each day during the month. We break fast at sunset and are able to eat and drink until the sun rises again. Fasting is an exercise in self-restraint. And the month is a time for reflection and prayer and is seen as a time to rid oneself of bad habits. During this month, Muslims give generously in to charity.

If you want to greet your Muslim friend, colleague or neighbor during this month, just say “Happy Ramadan” or “Ramadan Mubarak” 🙂

Continue Reading
1 2 3 5