(Almost) No-Bake Cheesecake with Fresh Cherry Sauce

Almost No Bake Cherry Cheesecake

I have this issue with cheesecake. The issue is that if it is in my fridge, or available for purchase on a dessert menu, or available for purchase within walking distance, or even capable of being created with ingredients in my apartment, I have exactly 0% ability to resist it. As a result I make a point of not buying cream cheese very often. If I don’t have that one essential component, I can pretend that I’m happy living a life where I don’t eat cheesecake every single day for breakfast, lunch, dinner, and dessert, right? Right??

live for good cheesecake. But I am kind of picky about what makes one good. There are few things more disappointing than cheesecake that looks delicious and is, well, meh. If it’s too lemony or too dry or too rich or too dense or has too much topping or not enough or has too many mix-ins or just a gross combo of them or the crust is too thick or some crazy person put CINNAMON in it I get really cranky.

Sweet Cherry Cheesecake

Most of the time, when it’s time to make cheesecake again, I fall back on two, trusty recipes I’ve used for a long time. The first is a classic, baked cheesecake that, actually, I’ve only shared here in a version dressed up for Thanksgiving. The other I fashion exclusively in miniature form, a holiday tradition in my family as essential as the tree and the Home Alone soundtrack.

Lots of dairy in this cheesecake

Making crumbs

But this summer, I’ve been reveling in the availability of locally-grown sweet cherries (difficult to obtain in both Columbus and Durham), and a cherry cheesecake seemed like just the ticket. And while we are “enjoying” the high-nineties here in Denver, I’m pleased to report that the oven was only on for a few minutes, and even that is not totally required if you don’t want to.


Icebox Sheet Cake

Ice Box Sheet Cake

Last summer, while in the midst of packing up my Ohio life for our pending move to Colorado, I was also menu planning a dinner for almost 20 people at a remote, 9700′ mountain lodge with gas refrigerators, gas ovens, and limited electricity. For dessert, I wanted something that was easy but impressive, required neither baking nor freezing, was cheap to make but wasn’t boring, could feed a crowd, and overall, was heartbreakingly delicious.

A unicorn, I thought.

BUT THEN. Icebox cake. To the freakin’ rescue.

Ice Box Cake

Why, in the name of all that is good and delicious in this world, did I only start making this last summer? I mean, who knew such a perfect summer dessert could exist?

Did you guys know?

WELL. If you, like me, were in the shadows, let me show you the light.  (more…)

Maple Praline Bacon

Maple Praline Bacon

Okay you guys.

I’ve done something. Changed something. Opened some sort of magic box, some secret portal to a new world. And now that I’ve glimpsed the other side, I rather doubt I’ll be the same again.

It all started with an innocent breakfast suggestion. On my recent winter escape to Oregon, all we wanted was a place to eat one misty Wednesday morning in Portland. Instead, we ordered a plate of food that, rather than fading from my memory as most meals do, has haunted my daydreams ever since.

It was praline bacon. And within moments of eating it, I knew that I wanted to, nay, that I must!  try to recreate it at home. This weekend I finally had the time, the health, and the daylight. It took four failed attempts, but I finally found the balance I was looking for. And the best part? It’s so absurdly, ridiculously easy.

Bacon and friends

Obviously, we start with bacon. Then we have pecans, maple syrup, brown sugar, a little salt, and some cayenne pepper.


Ready to bake!

Instead of pan-frying the bacon, I baked mine. It helps the bacon stay flat (necessary for topping with sugary pecans later) and the excess fat drains into the pan below. I may actually start making all of my bacon this way.

While the bacon cooks, chop up some pecans. I’ve seen some versions where the pecans are food-processed into oblivion, but I prefer a larger cut. Smaller than a rough chop but bigger than a fine chop, does that make sense? About the size of a tooth? (Is that gross?)


Blood Orange Bars

Blood Orange Dessert Bars

Are we far enough into January that I can talk about dessert?

I’d really like to. I know, a lot of you who are still in that “never eating dessert again” phase of January. I can tell we’re still in the window of active New Years resolutions: the gym is still full of people (I just need one elliptical, folks) and social media is crowded with photos of green smoothies and raw vegetables.

Blood Orange Bars

But when you’re ready to return to the light, I urge you to make these little bars.

All the makings

Starting the crust

Sticky dough

Ready for baking

Rather like lemon bars in their consistency, these bars feature a crisp shortbread crust topped with a luscious, citrus-y custard. But instead of lemon juice, these bars are brought to life by the vibrant, impossibly pink juice of blood oranges. 


Peaches with Almond Crisp

Peach and Almond Crumble

I write to you now from a new home! In mid-July, Brad and I packed up our lovely Ohio apartment, left our jobs, and drove nearly 1300 miles across the continent to Colorado. It’s a domestic destination I’ve had for a long, long time: having spent eleven years away, I’m finally living back in the land of dry air, big skies, and seemingly endless sunshine. And our new apartment, full of windows and light, has the view to prove it.

The view from home

It’s so great to be back!

And spectacular vistas aren’t the only benefit Colorado has to offer. It’s peach season here, and Palisade, Colorado is famous for growing wonderful peaches. They’re so perfectly delightful raw — juicy and cool and bursting with flavor — that I can rarely justify breaking them down for cooking. But I’ve been on a fruit crisp kick in recent months, so I thought I’d give one a try.

Simple ingredients

Originally, this recipe was designed for halved peaches, with their skins, and with a buttery almond mixture smushed across the face of each before baking. The peaches form their own little baking dishes this way, and there’s no hassle of peeling or slicing. However, I found the peach skin to be someone irritating, so I gave it a shot in a more traditional slices-of-fruit-buried-by-crumbly-goodness format. I definitely prefer the latter.


Strawberry Anytime Cake

Strawberry Cake
The arrival of summer, in Ohio, means that trips to the farmers market finally yield treasures beyond eggs, meat, and cheese. I grew rather spoiled in North Carolina where there really is a selection of fresh produce all year long. Sure, January is primarily sweet potatoes and greens, but even the flashy summer-show-offs like asparagus and strawberries begin to appear in early March.

But here, I stalk the market every Saturday in May hoping that this is the week when those photogenic strawberries will finally make their annual debut.

Berries front and center

The trouble is, I have very little self-control when I secure, at last, these scarlet gems. The bulk discounts for buying more than one quart literally always get me, and I arrive at home suddenly doubting that I’ll be able to use up multiple quarts of berries before they wither and rot in my fridge.

This time, I was ready.

Pretty pretty berries (more…)

Lemon Meringue Sunshine Cake

Lemon Meringue Sunshine Cake
It’s another Earth Day and another 30 Pounds of Apples birthday! Four years ago today, I launched this little corner of the internet to archive tales and recipes from my kitchen, my garden, and my farmers markets forays. And despite some near-death experiences, the blog still continues to give me a creative outlet and an opportunity to share my successes and my failures with friends, family, and those of you I’ve never met. Thank you to all of you who read and cook with me, here’s to another four years!

And as any celebration should, this one features cake. A continuation of my citrus-y love affair, this is one of the most delightful cakes I’ve made in quite some time. Fluffy chiffon cake filled with bright lemon curd and Swiss meringue and iced with clouds of lemony whipped cream? Let’s just say I highly recommend it for your spring and summer soirées.

Lots of yellow and white ingredients
The cake part of this cake is a chiffon cake, lightly lemony in flavor. It’s spongy and light, so it provides a nice base for the bold lemon curd and the meringue.


Dark Chocolate Amaretto Pie

Dark Chocolate Amaretto Pie
I don’t make a lot of pie. I grew up in a cake house, you see. My mom always preferred baking cakes and cookies to pies, and my sister and I expanded on this behavior as 4-H cake decorating students for several years each. Pie, which has taken on a role of symbolic role of domestic culinary prowess in our culture, was simply not something I learned to make as a kid.

The pies my mom did make were never, ever, double-crusted fruit pies. If we did have a pie for dessert, it was typically composed of a pre-made graham cracker crust, a box of pudding mix, and a mound of Cool Whip.

And you know what? I freakin’ loved it.

A motley crew
To this day, while I will certainly eat a slice of apple, cherry, or other fruity pie if it’s presented to me with a sizable scoop of vanilla ice cream, the pies that I dream of are the cold, creamy, pudding-ish pies that I grew up on.

This pie follows in that tradition, though with some notable modifications. First, I love making my own graham cracker crusts. I like a heavier crumb with more crunch, and I like that I can control the level of sweetness and stickiness by adding as much or as little sugar and butter as I like when whirling it together myself.

Graham crackers (more…)

Mom’s Chocolate Chip Cookies

Favorite Chocolate Chip Cookies

Friends, I have a confession.

A lot of the recipes I post on this blog are ones that I cook quite often. Lots of dinners, side dishes, breakfasts, and even desserts that you’ve seen in the last three years make regular appearances in my kitchen or in the kitchen’s of friends and family when I’m visiting. It’s actually pretty convenient to have my very own personal recipe book at my fingertips in any kitchen, grocery store, or farmers market that has data or free wifi.

But I’ve been holding out on you. I haven’t shared with you one of the treats I cook most often, a recipe that I know so well I haven’t looked at the recipe card in years, a recipe that continues to be Brad’s most-requested dessert.

My mom’s chocolate chip cookies.

Mom's Chocolate Chip Cookies
My mom has been baking these cookies since long before I was born, and truth be told, they’ve gained rather a lot of fame at the staff meetings, potlucks, and holiday gatherings in her little corner of Southwest Colorado. This is also one of my mom’s memorized recipes, complete with a snappy little mnemonic jingle that I learned growing up and use to this day to remember the order of ingredients.

So why wasn’t this recipe at the top of my list to share when I started this blog? I’ve shared numerous other treasured recipes from my childhood: Almond Toffee, Lasagne, Favorite Party Mix, to name a few.

Here’s the truth. Most of my life, my mom used butter-flavored Crisco for her magical chocolate chip cookies. And while I had tried using butter and liked the results, it just felt odd to make such a vast departure from her recipe and then post it as “hers”. Irrational? Probably. But it held me back. I was writing a blog about eating less-processed, locally sourced ingredients. Butter-flavored Crisco is none of those things.

But then, a few months ago, my mom informed me that she had switched to butter for her cookies. Liberation! Now I could honor this, my “Mom’s recipe”, without the mysterious yellow shortening. I’m so excited to finally share these with you. (more…)

Frosted Fluffy Sugar Cookies

Fluffy Frosted Sugar Cookies
As someone who bakes rather a lot of cake, it might surprise you to know that I actually don’t bake many cookies. If you invite me to a dinner party, you’re more likely to answer the door to find me carrying a teetering stack of tender cake layers, smeared with berries and whipped cream, than a plate of half a dozen cookies. Well, I should clarify: I make a LOT of chocolate chip cookies, as it is Brad’s favorite and one recipe that I could likely make in my sleep. No, I haven’t posted that recipe here yet, but I promise I’ll remedy that situation soon.

In the meantime, though, I desperately want to talk about this cookie.

Frosted Fluffy Sugar Cookies
If you’ve ever enjoyed one of those Lofthouse cookies, or the grocery-store knock-offs, this recipe is for you. Not only are these cookies SHOCKINGLY easy to make, but they are soft and fluffy and flavorful and cute and everything you want them to be without the weird sugar-y aftertaste of their inspiration.

Simple cookie ingredients
We start with a pretty basic array of ingredients. Flour, baking powder, and salt combine to form the dry set, butter and sugar cream together to form the base, and egg, vanilla, and just a bit of almond extract wrap it all up.