Easter Baking to Celebrate Spring

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Though the Christmas season is my favorite time of year, Easter takes a close second place in the holiday hierarchy because it’s filled with so much joy, from uplifting songs at church to green buds on the trees. As Christ arose from death, the world is waking up: I can hear birds chirping in the morning while I get ready for work. The weather no longer requires a coat and scarf and gloves and hat and double socks. All of that makes me want to celebrate—and how better to express my delight than with some Easter baking?

This year mom made all the dinner dishes while I tackled the desserts: brownies, a fruit & yogurt tart, a lemony cheesecake, and a banana cream pie. I spent all day in the kitchen on the Saturday before Easter, and it was wonderful! Todd helped with the baking, and together we listened to several Disney soundtracks, including my top two favorites, Moana and Pocahontas. I probably annoyed Todd with my…let’s just say overly enthusiastic…singing (to the same song three times in a row), but he barely complained. And he even decorated a super cute Easter egg for me later that night. He’s too good for me!!

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Cute egg Todd made for me: the two of us holding hands in a hot air balloon with a rabbit on it.

I considered providing all of the dessert recipes here, but then thought that might be information overload, so instead I’ll just share my thoughts on each; if anyone is interested in the recipes, let me know and I can write up a separate post for that particular one.

The brownies were the first of my four projects. I followed the “signature” recipe from Butter & Chocolate by Sheila G. Mains, the creator of the popular Brownie Brittle snack. You know that debate between cocoa powder or chocolate chips? This recipe solves it by using both—resulting in decadent, fudgy, delicious brownies. I stacked my two heart-shaped brownie cakes and slathered store-bought dark chocolate frosting over them.

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Next up was the fruit tart: the puff pastry exterior only required thawing and baking, and I topped the cooked dough with a mixture of Siggi’s plain and Chobani vanilla yogurt. Then I layered on some fruit and drizzled honey over it, and voila! Done! So easy it only took two sentences to explain. Plus it was relatively healthy, and the tart flavors of the yogurt helped balance out the sweetness of the other three desserts.

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The cheesecake required a bit more effort: I had to first make the lemon curd glaze and leave it to cool in the fridge for four hours. While it cooled, I made the cheesecake itself, using a copycat recipe of the Cheesecake Factory’s vanilla bean cheesecake. I refuse to go through the effort of a water bath (plus I don’t like how soft it can leave the cheesecake), so mine cracked a bit, but since I planned to cover it anyway, I didn’t worry too much. Once it cooled, I topped it with the lemon glaze and fresh blueberries. Oh, and a carrot cake Hershey’s kiss to represent Jesus on the cross haha.

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The banana cream pie took the most work, but it was also most worth it. I’d never made this particular dessert before, and it was a bit of a learning curve when it came to whisking the custard to just the right consistency. I layered the banana-vanilla custard with fresh bananas in a crust made of crushed pretzels, peanuts, and peanut butter, with a bittersweet chocolate bottom. Then I made a super easy whipped topping and finished it off with a garnish of chocolate shavings. I was really proud of the finished pie, and I was glad to hear on Easter that everyone liked it!

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What did you make for Easter? What’s your favorite part of the holiday?

 

Recipe: Coffee Cheesecake

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A few weeks ago I really wanted to make a coffee cheesecake, but every recipe I came across called for coffee liquor, which I didn’t want to use. Finally I stumbled across a recipe from the blog Cookie Dough and Oven Mitt, made a few changes to it based on what I had available in my apartment, and got a super-creamy cheesecake with a light coffee flavor (because I used cold brew instead of instant coffee; for more of a coffee flavor in your cheesecake, use instant coffee as recommended in the original recipe), with a chocolate ganache layer and also topped with ganache, coffee whipped cream, and chocolate-covered coffee beans. It looks like a lot of steps, but I promise it’s not actually that hard and it’s totally worth it!

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Ingredients
For the crust:
~15 honey graham crackers, crushed
~1.25 cups mini oreo cookies, crushed
~1 stick unsalted butter, softened
~2 Tbsp. sugar

For the ganache:
~1.5 cups heavy cream
~20 ounces bittersweet chocolate chips
~1/4 cup cold brew coffee

For the coffee whipped cream:
~1 cup heavy cream
~2 Tbsp. instant coffee
~2 tsp. cold water
~1/4 cup powdered sugar

For the cheesecake filling:
~3 (8 oz.) packages cream cheese, at room temperature
~1 cup granulated sugar
~3 large eggs
~1/2 cup sour cream
~1/2 cup thick vanilla yogurt (I used the New York-based brand Siggi’s, which is actually an Icelandic skyr, but any type of Greek yogurt should work fine as well.)
~1 Tbsp. vanilla bean paste
~1/4 cup plus 2 Tbsp. cold brew coffee

~Chocolate-covered coffee beans or nuts for decorating

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Preparation
For the crust:
~Preheat oven to 325 degrees.
~Combine ingredients in a blender and pulse until combined. (I like to leave some large graham cracker chunks in my crust, but it’s up to you how chunky you want it to be.)
~Press into a 9-inch cake pan. (The crust will only cover the bottom of the pan, so if you like your crust to run up the sides, I suggest doubling the amount that you make.)
~Bake for 10 minutes, then remove from oven and let cool.

For the ganache:
~While crust is baking, start on the ganache: Bring cream to a simmer in a saucepan over medium heat.
~Remove from heat and add chocolate and cold brew, whisking constantly until chocolate is melted and ganache is smooth.
~Pour 2 cups ganache into cooled crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache at room temperature for decorating.

For the coffee whipped cream:
~In a medium bowl, beat heavy cream until small peaks form.
~In a small bowl, stir together instant coffee and water; pour that mixture into heavy cream.
~Add powdered sugar and beat until thick and fluffy.

For the cheesecake filling:
~In a large bowl, mix cream cheese and sugar until fluffy.
~Beat in eggs one at a time.
~Stir in sour cream and yogurt and mix well.
~Transfer 1/4 of the filling mixture to a smaller bowl. Add vanilla bean paste to it.
~In original large bowl, add cold brew coffee and stir well.
~Pour 1/2 of coffee-infused filling into crust, then add 1/2 of vanilla filling, swirling with a knife to mix. Repeat with remaining coffee and vanilla filling. Bake cheesecake until golden but still slightly jiggly in the center, about 1 hour, then let cool.
~When cheesecake has cooled slightly, use a spatula to spread a layer of ganache over the top. Decorate with espresso cream and coffee beans or nuts.

Photo Post

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Some pretty big life developments are in the works right now that I truly hope to get the chance to share with you soon. For now, because I don’t have a ton of time but don’t want to forget about posting on this blog, I thought I would do a short, fun photo post to give you a glimpse into my weekend. And I’m already looking forward to the upcoming weekend because I’m going apple picking! Hopefully that will lead to some great recipes I can share.

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