Blueberry Muffin Cake

@lilypcrumbs

no bake desserts are now officially the move. It is TOO hot for baking. Strawberry tart pie thing situation? Full recipe in comments #nobakedessert #freshstrawberries

♬ Hot Stuff – Donna Summer

@lilypcrumbs

Replying to @idk man apple cider blondies! Chewy apple-Y and the best fall dessert i have made yet.#falldesserts #applecider #bakingidea #easyrecipe RECIPE 2 cups apple cider (you will reduce this to jam) 1/2 cup melted butter 1 cup brown sugar Egg+egg yolk 1 tsp vanilla extract 1 cup flour 1/4 tsp baking powder 1/2 tsp cinnamon TOPPING 1/3 cup white granulate sugar 1 tsp cinnamon 1. Line an 8 x 8 baking pan with parchment paper. Preheat oven to 350°F. 2. In a medium sauce pan, pour 2 cups of apple cider. Turn the heat to medium high and let simmer until mixture is reduced into jam. This took me about 40 minutes. 3. In a large bowl, combine, melted, butter, and brown sugar -mix with a non stick spatula. Add in eggs and vanilla. Mix again. 4. Add in dry ingredients and mix until combined. 5. Pour into prepared baking pan. 6. In a small separate bowl, combine white sugar and cinnamon and mix thoroughly 7. Pour white sugar on top of batter in pan and bake for 22 to 30 minutes

♬ There She Goes – The La’s

@lilypcrumbs

Pumpkin spice cheesecake with a brown butter gingersnap crust. #cheesecake #fallbaking #psl cheesecake layer is from @In Bloom Bakery PUMPKIN SPICE CHEESECAKE BARS CRUST 210 grams gingersnaps (a little less than 2 cups) 6 tablespoons butter 1/4 tsp salt 2 tablespoons brown sugar CHEESECAKE 24 ounces cream cheese, room temp 1 cup granulated sugar 3 tablespoons cornstarch 3/4 cup canned pumpkin 1/4 cup sour cream 2 teaspoons vanilla 2 teaspoons pumpkin spice 3 Eggs. TOPPING 1 cup heavy cream Salted caramel (optional) 1. Preheat oven to 350° .Line an 8 x 8 square pan with parchment paper leaving overhang so that the paper will function as a sling to lift up the bars. 2. Make the crust. In a small sauce, pan over medium heat place 6 tablespoons of butter. Ledbetter cook until it is foamy, and it begins to turn brown. Feel free to turn the heat to medium high if this is taking more than five minutes. 3. Using a food processor, ground ginger snaps until small crumbs form. Pour crumbs in to a medium size bowl. Add all other crust ingredients and mix. If crust seems to dry add an additional 1 tablespoon of butter. Different brands of ginger snap cookies will have different moisture levels so you may need to do this.. 4. Eight crust for eight minutes at 350°. Remove crust from oven and let cool. Turn oven down to 325°. 5. Make the cheesecake! And a large bowl cream, the cream, cheese and sugar mixture until it is light and fluffy, about three minutes. Add in pumpkin and mix. Add in sour cream, vanilla, and eggs. Mix. 6. Add in dry ingredients and mix until smooth. There should be no lumps remaining. 7. Pour batter on top of par baked crust. 8. Bake cheesecake for about least 40 minutes, there should be a very slight jiggle in the center. Then, turn the oven off and prop the door of the oven open for 10 minutes while the cheesecake is inside the oven. This will allow the cheesecake to cool down slower than it would if taken directly out of the oven. 9. After 10 minutes remove the cheesecake for the oven and let Cole in the fridge raider for at least four hours. 10. If desired, whip the heavy cream until it reaches stiff peaks. Spread whip cream over cold cheesecake bars, and top with salted caramel.

♬ September – Earth, Wind & Fire