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Pecan pie cheesecakes usually mean baking a pie and a cheesecake in one pan. This one needs no oven. You get a graham-pecan crust, a brown sugar filling, and a maple-butter pecan topping on top. It's ready for Thanksgiving, and you can make it two days ahead. I love classic pecan pie, but I'm not […]
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This Pumpkin Spice Latte Cheesecake takes 30 minutes of prep and a water bath bake, then chills until sliceable. I stir Cafe Bustelo espresso into just 1 cup of the Libby's pumpkin batter and swirl it over a gingersnap crust. Stop swirling early and the coffee ribbons stay dark against the orange. I wanted a […]
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This Maple Syrup Pie is my go-to alternative to pumpkin pie. Real maple syrup, brown sugar, eggs, heavy cream, and a little nutmeg go into one bowl, get poured into a store-bought crust, and come out golden and soft with a custardy center. No fake maple flavor here - this is how they make maple […]
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I'll be honest, flounder isn't a fish I grew up eating, but Flounder Florentine has become one of my favorite ways to make fish feel like an actual meal and wanting to make it again. I love to add generous layers of both spinach and garlic to my Florentine sauce. I know it may sound […]
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This is the same toasting method I use for the pecans on my Caramel Apple Cheesecake Dip, my Apple Pecan Bundt Cake with Salted Bourbon Caramel and I love using pecans for a crunchy topping on salads as well. It's a five-minute step that makes thee difference between pecans that taste like cardboard and pecans that actually […]
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