Brady's Bakehouse

Tag: desserts

  • Pumpkin Cheesecake Bars

    I first saw these bars at a Friendsgiving party and I absolutely fell in love with them immediately. Its all the best parts of pumpkin pie but fancier and more complex flavors. The tang from the sour cream compliments the sugar in the pumpkin pie and then the crust is perfect to bite through giving a great experience all the way. For someone who wants something a bit different for Thanksgiving but still wants a pumpkin dessert, these are the treat for you. I made them for Thanksgiving this year and I am sure I will be making them again next year because they were a big hit. I ate three the night I first had them and three more on Thanksgiving. They are way too addicting, maybe you shouldn’t make them for your Thanksgiving and you should just make them for yourself instead. You won’t regret it.

    These are pretty straight forward and pretty fun to make. The only tips and tricks I have for this one is a substitution for the vanilla extra for vanilla bean paste but that can be hard to find. Either work! The other item to note is the optional cinnamon boost. I found without the extra cinnamon they were a bit lacking but I made it optional because not everyone likes a lot of cinnamon. The last item for these is maybe consider a double batch because they will go quick!

    Pumpkin Cheesecake Bars

    • Servings: 16 bars
    • Print

    A remix of a classic. These are perfect if you like pumpkin pie but want something a little fancier




    Ingredients

      Crust Layer
    • 2 cups (240 grams) of all-purpose flour
    • 1 cup (113 grams) of powdered sugar
    • 2 sticks (220 grams) of softened unsalted butter

      • Pumpkin Layer

    • 8 oz (225 grams) of softened cream cheese
    • 3/4 cup (150 grams) of sugar
    • 15 oz (425 grams) of pumpkin puree
    • 2 teaspoons (5 grams) of pumpkin pie spice
    • 2 teaspoons (5 grams) of cinnamon powder(optional)
    • 3 eggs (150 grams) at room temperature

      • Cheesecake Topping

    • 2 cups (450 grams) of sour cream
    • 1/2 cup (100 grams) of sugar
    • 1/2 teaspoon (3 grams) of vanilla extract


    Directions

    1. Preheat your oven to 350 degrees and then line a 9×9 baking pan with parchment paper.
    2. In a large bowl mix together the flour and sugar for the crust until combined. Then cut the softened butter into small cubes and incorporate the butter into the flour mixture until a wet sand like mixture forms. About 5 mins or so.
    3. Press the dough into the pan lined with parchment until an even layer forms. If the dough is too thick for your liking, remove some and use in some test baking or to have a small snack for yourself. Just make sure you have an even layer in your pan.
    4. Place the pan in the oven and bake for 25 to 30 minutes. It should start to be turning brown.
    5. In a large bowl or in a stand mixer, mix together softened cream cheese, sugar, pumpkin puree, pumpkin pie spice, cinnamon, and eggs until well combined. Use the paddle in a stand mixer or beaters with an electric mixer.
    6. Pour this over the baked crust right after it came out of the oven and bake for 35 to 40 minutes until it is set and not moving in the center.
    7. Mix together the sour cream, sugar and vanilla in a stand mixer or with an electric mixer until a smooth runny mixture forms. Pour it over the baked pumpkin layer and bake for another 5 to 10 minutes.
    8. Remove from the oven and cool completely for at least 2 hours.
    9. Cut into 16 squares and serve them cold. Enjoy!

    Nutrition


    Per Serving:
    310 calories;
    20g fat;
    31g carbohydrates;
    6g protein;

  • Simple Whipped Cream

    Here’s a super simple recipe that I always seem to need just to check the ratios. It is a quick and easy recipe that will only take a few minutes but those few minutes make such a better product than anything you can get from the store. Just throw all the ingredients into a bowl and whisk together and you have the start of a great dessert, a topping for your coffee or pancakes, or just eat it as a treat!

    Tips and Tricks

    • Any tips of sugar will work with this recipe but powdered sugar will give the most consistent results. I mostly use powdered sugar but if the whipped cream will be going on a cinnamon coffee, I will use brown sugar. It is a fun factor to mess with and try with different things!
    • Another fun swap is to change out the vanilla extract for different syrups. I’ve used both mint and a cinnamon syrup with this recipe to change up the flavors. It makes it really fun then!
    • I honestly love to make this and pair it with fruit to make a fun dessert. It tastes like a dessert and not completely terrible for you. It makes for a good middle ground.
    • Be careful not to overwhip the heavy cream as that can create butter and I’m guessing that’s not what your looking for.

    The Recipe

    Simple Whipped Cream

    • Servings: 2 Cups of Whipped Cream
    • Print

    With just three ingredients and a few minutes you can have perfect whipped cream that has so many different uses!




    Ingredients

    • 240 ml (1 cup) of Heavy Whipping Cream
    • 20 g (2.5 tbsp) of Powdered Sugar
    • 1/2 tsp of Pure Vanilla Extract

    Directions

    1. Add in all ingredients into a bowl and with a stand mixer or hand held mixer whisk on medium high speed for 3 to 5 minutes.
    2. You’ll know when its close when you stop mixing for a moment and the cream will have these peaks that start to stand on there own.
    3. Once the peaks fully stand and don’t drop very much, you have made whipped cream!
    4. Place into a container and refrigerator for up to 24 hours.

    Nutrition


    Per Serving(2 Tbsp of Whipped Cream):
    50 calories;
    0 g protein;
    5.5 g fat;
    0.5 g carbohydrate;