I made Cookie Dough Cheesecake.

I feel fonder than I expected of my new kitchen.  While it’s smaller in square footage than my old kitchen and not as cool and trendy, it has AT LEAST twice the storage and many efficient drawers and pull out fixtures that help keep me organized and me being organized = happy and emotionally stable Raychel.

The white appliances don’t even bother me; they’re actually better than my rental’s bottom of the line GE stainless steel crap.  The new fridge we were forced to buy doesn’t hurt either- sometimes I open it just to stare into the sparkling clean 25 cubic foot abyss.

It has been too long since I made magic with an oven.   So I decided to pick an outrageous recipe to make for my LifeGroup meeting tonight (there are many foodies that will eat everything and conveniently prevent me from consuming every crumb before it is even cut).  I made a fantastic decision.

New photo background because I am still in awe of the fact that I have a pool.  I KNOW that you want this recipe, so here it is.  Make it for someone you need to cheer up, fatten up, impress, entertain, or for JUST YOURSELF this weekend.

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A Sweet for this Week

I haven’t baked in awhile, and while my waistline certainly does NOT reflect my lack of in-home sweet consumption, I caught the bug bad this past weekend.  I closed my eyes and picked from my “baking” folder on my bookmarks bar and went to town on Pinch Of Yum‘s Raspberry Cream Cheese Coffee Cake.

I wasn’t thrilled with the idea of it at first, but I was pleased with the fact that we had ALL of the ingredients in the house which would not add on to our already limited grocery bill.  Game on.

This is a dense vanilla cake with a thin cheesecake layer topped with streusel, making it feel breakfast-y and appropriate for any hour of the day as seen below.

I will neither confirm nor deny that this was our pan only 17 hours after this cake came out of the oven.  I suggest you hold off on making this until you have house guests or any situation that would include multiple people consuming the entirety of it in one night so that one is limited to one or two pieces only 🙂

One disclosure I’d like to include is that when I made this I only had a half a block of cream cheese (4 oz vs. the 8 oz the recipe calls for) so I just added all I had left and this is reflected in the nutrition facts beneath the recipe.  I also used light sour cream.  If you’re not worried about extra calories and only want more deliciousness, use the full 8oz of cream cheese you will have a thicker cheesecake type layer and it will surely be delightful.  Also, pay attention to the “serving size” which is only 1/12th of the cake.   Take a look at that pan and tell me if you would only want 1/12th of that.

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In defense of Pumpkin…

I am so glad to finally be baking again AND I know you might be rolling your eyes at me, but here I present to you, my cliche post about Pumpkin guts and their incorporation into baked goods.

I’m not going to omit some of my favorite things just because they happen to be terribly antiquated in blog trends.  Also, I have been so into seasonal ingredients since spring (mostly for cost saving reasons!) and I have really enjoyed deciding what I make based on what is cheap and fresh at the time (lol at fresh though I always buy my pumpkin CANNED).  I do generally have such a terrible time deciding what I want to eat (probably because I can always eat anything but seafood and fresh fruit) so seasonal ingredients have provided a great guidance for weekly menus and what to bake and pawn off on my little brother at college who needs refined sugar and butter more than I do.

I implemented my first pumpkin recipe last week; a “healthier” version of the pumpkin quick bread I have LOVED AND ADORED for many an autumn season until I found that one slice equaled 27 grams of fat.  I won’t tempt you with that recipe.  Instead, I will show you a toned down version that even has a streusel addition!  But first, a list of everything I hope to make before Pumpkin goes out of style for the year.

First up, Pumpkin Struesel Squares from Tracey’s Culinary Adventure who adapted this recipe from Williams-Sonoma.  I decided to cut them into squares rather than keep them in cake slice shapes so that you can eat more in one sitting.

Pumpkin Streusel Cake Squares

Makes appx 20 squares



  • 1/3 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • pinch kosher salt
  • 6 tablespoons cold unsalted butter, cut into small cubes


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup pumpkin puree
  • 1/2 cup sour cream, at room temperature


  1. Preheat oven to 350 F and spray & flour a 9-inch springform pan (I used parchment paper as well)
  2. Make the streusel: Stir the flour, oats, brown sugar, cinnamon and salt together in a medium bowl. Add the butter, and use a pastry cutter (or fork in my case) to work it into dry ingredients until the mixture resembles coarse crumbs
  3. Make the batter: Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt together in a medium bowl. In the bowl of a stand mixer, cream the butter and brown sugar on medium speed until light and fluffy.   Add the eggs, one at a time, beating well after each addition. Then add the pumpkin puree and sour cream and beat until fully incorporated. With the mixer on low speed, add the dry ingredients, beating just until combined – the batter will be very thick, and VERY tasty.
  4. Spread half of the batter in an even layer in the bottom of the prepared pan. Sprinkle half of the streusel mixture over the batter. Dollop the remaining batter over the streusel and use an offset spatula to spread it as best you can (it doesn’t have to be perfect). Top with the remaining streusel.
  5. Bake the cake for about 45 minutes, or until a toothpick inserted in the center comes out clean

Damage (1 square, sans glaze): 205 calories/27g carbs/10g fat/2g protein/1g fiber/16g sugar

I did not make glaze with this, simply because I am lazy even though it’s very easy and would make this cake/squares much prettier to look at. =-D

Are you annoyed with blogger’s obsessions about Pumpkin?  Any other seasonal pet peeves?

(I agree the obsession is kind of annoying, but I also agree that I like pumpkin.  I promise I won’t make another post dedicated to the subject until/unless it is recipe related)

Which recipe should I try first from the above choices?