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Blackberry Cheesecake Bites
enough for 8×8″ baking pan
chocolate sable dough (only about 1/3 a batch is needed)
1-2 tsp butter
1 package blackberries
8 oz (1 package) cream cheese
1/2 c sugar
2 eggs
1 tbsp flour
1 tsp vanilla extract
Preheat oven to 350°. Line an 8×8″ baking pan with parchment paper, making sure to leave overhang to pull out. Bake chocolate sable cookies according to recipe.  Let cool, then crush in a food processor with a little bit of butter. After thoroughly crushed, pour crumbs into pan and press down with a cup/glass.  Bake for 10-15 minutes until set. Let cool and start working on filling.
Using the paddle attachment, whisk together cream cheese and sugar until smooth. Add  flour, vanilla, and eggs and whip more until thoroughly combined.  Press cream cheese mixture through a fine mesh sieve to get rid of any lumps. Pour mixture over cooled chocolate crust and bake  for about 15-20 minutes, or until cheesecake is set in the center.
Immediately after taking out, press blackberries into cheesecake. Let cool, then place in fridge for about 1 hour. Cut into individual pieces and enjoy!

Thanks to Could not be parve for the recipe

Easy Pumpkin Ice Cream

1 quart sweetened mimiccreme
1 (15 oz) can pumpkin
1/4 cup maple syrup
1 tbs bourbon
2 tsp saigon cinnamon
1 1/2 tsp ginger
1/2 tsp fresh grated nutmeg
1/2 tsp salt
Combine all the ingredients in a blender and blend until smooth. Strain mixture through a fine mesh strainer. Chill until cold. Freeze in an ice cream maker according to manufacturers instructions. Transfer ice cream to a container and freeze at least 2-3 hours until solid. Because of the large amount of pumpkin this ice cream freezes quite hard. To make sure it is soft and creamy let it sit at room temperature for a little while before serving.

Campfire Cupcakes
Cupcake Ingredients:
  • 2 1/4 cups plus 2 tablespoons sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • 1 1/2 cups graham cracker crumbs (from about 20 squares)
  • 1/3 cup unsalted butter, melted
  • 9 ounces bittersweet chocolate, finely chopped
Marshmallow Meringue:
  • 8 large egg whites
  • 2 cups sugar
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.  Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
Adapted from Martha Stewart


Chocolate Orange Layer Cake!

This might be a little advanced, but it could be a fun family project to do with others! two minds are better than one…. and 5 minds or more… even better! :D

**My tip: You don’t have to actually do the fondant pumkins you can always purchase them from the supermarket.

For the Cake:

1 cup (2 sticks) unsalted butter, softened
2 cups sugar
3 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 lb. sour cream

For the orange layers:

1 1/2 teaspoons finely grated orange zest
1/4 cup fresh orange juice

For the chocolate layers:

1/2 cup boiling water
1/2 cup cocoa powder
Food coloring, if desired

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Pumpkin Cake

  • 4 large eggs
  • 1 cup vegetable oil
  • 2 cups pumpkin puree
  • 1 tsp. vanilla
  • 3 cups granulated sugar
  • 3 1/4 cups cake flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
Preheat the oven to 350°F and brush bundt cake with oil.
Mix the eggs, oil, pumpkin puree and vanilla together.
Add in the sugar until well blended.
Add the cake flour, baking powder, baking soda, salt and cinnamon and mix it for about 2 minutes.
Pour batter in prepared bundt cake pan and bake for approx. 45 minutes to an hour. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger.
Let the cake cool in pan for about 10 minutes. Loosen the sides with a knife or metal spatula and invert to a metal rack. (via Pumpkin Cake)
Help section:
Airbrush technique video help!
Need more help? contact me @thecakebar I love to help!