I knew the time would come. The time when I would be so incredibly tempted to stray from my challenge and bake something other than cake. Enter pie season.
As thanksgiving crept closer this November, I was tasked with making the desert for several pre-feast festivities. For the first, works-giving, I opted for pumpkin pie’s close to kin dessert, pumpkin gingersnap cheese cake. While I’m not the biggest fan of cheesecake, the addition of pumpkin and autumnal spices may have softened my stance.
The recipe I found called for a gingersnap and pecan crust, giving it more of a holiday flare. To be totally honest, I found myself snacking on the cookies before I started backing and ended up with considerably less than the recipe required… oops. The crust created a snappy and decadent groundwork for the creamy pumpkin cheesecake filling. This cake did not last long around the office!
For my second pre-thanksgiving celebration, I took on the responsibility of bringing dessert to my friendsgiving in Chicago. The inspiration for this cake goes to my number one fan (and taste tester!), Dom. Now Dom is a self proclaimed coffee lover and big into variety, so he suggested I make something with a flavor profile I haven’t included in my repertoire. We settled on coffee and I found this amazing recipe from, can you guess, Food52!
The Vietnamese Coffee Cake tasted exactly like the hot drink you’d sip along side a steaming bowl of pho. The cake actually sunk in the middle, which seems to keep happening to me lately. But this actually ended up being the perfect vessel for holding the creamy caramel like sweetened condensed frosting, which dripped gorgeously over the edges.
Final thoughts on friendsgiving baking:
- I’m really looking forward to baking things other than cake!