Pumpkin Cheesecake with Candied Pecans


I know you might think it’s too late to make a pumpkin cheesecake in 2019, but I believe in you. I came up with this recipe for a work Thanksgiving potluck, because I wanted to bring something thematic but I didn’t want it to be the same old pumpkin pie. Let me tell you, this is one of the best desserts I’ve ever made. It has a great BALANCE of both flavors and textures. The cheesecake tastes very pumpkin-y while the topping speaks strongly of pecan pie. It’s the best of both worlds and I recommend you make it this week.

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Peach Blueberry Upside-Down Cake

20190902_201154Before the summer is truly over, I wanted to make a dessert that celebrated some of my favorite fruits of the season. My mom had recently tried the Peach Upside-Down Cake from NYT Cooking, which was good, but I wanted something with more fruit, that paired the peaches with almond to make a more complexly flavored cake. To do this, the RATIOS of the ingredients were crucial and I relied heavily on knowledge from sources across the internet. Almond flour is not the same as wheat flour and combined with almond paste it can really weigh the cake down. I needed enough egg whites (instead of whole eggs) to provide lift. I also wanted to use buttermilk for lift and moisture, but I had to compensate for the added acidity by replacing some of the baking powder with baking soda. Overall, I was very pleased with the result!

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