Desserts | Simple By Cindy

Cheesecake Bars

Oct. 16
2017

Like many people, I am a huge fan of cheesecake. When I saw this recipe for cheesecake bars with lemon, I hopped right on board. Everything about them sounded delicious and heavenly.

Words can’t accurately describe this rich, luscious, decadent dessert. The graham cracker crust is the perfect match for the creamy, cheesecake filling. The filling has just the right ratio of cheese, sugar and eggs. And, of course with the addition of lemon juice, it is perfect! It’s like a mouthful of happy! These delightful little bars are a “must try”. Trust me, you are missing out on something wonderful if you don’t indulge.

This recipe is courtesy of The Perfect Cookie and will make about 16 bars. You had better whip up two batches, because these are going to disappear quickly!

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Ingredients for Cheesecake Bars

For the Crust:

7 whole graham crackers, broken into 1 inch pieces
6 tbsp. unsalted butter, melted and cooked
3 tbsp. packed light brown sugar
2 tbsp. all-purpose flour
1/8 tsp. salt

For the Filling:

1 pound of cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
2 tsp. lemon juice
1 tsp. vanilla extract

Preheat oven to 325 and adjust oven rack to middle position.

Make foil sling for an 8 – inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over the edges of the pan. Push foil into corners of the pan , smoothing foil flush to pan. Grease foil.

For the crust:

Process graham crackers in food processor to fine, even crumbs, about 30 seconds.

Add melted butter, sugar, flour, and salt and pulse to combine, about 10 pulses.

Sprinkle mixture into prepared pan and press firmly into an even layer.

Bake until crust is fragrant and beginning to brown, 12 to 15 minutes, rotating the pan halfway through baking.

Let crust cool completely in pan on wire rack.

For the filling:

Using a stand mixer with a paddle attachment, beat cream cheese on medium speed until smooth, 1 to 3 minutes, scraping down bowl as needed.

Gradually add the sugar and beat until incorporated, about 1 minute.

Add the eggs, one at a time, and beat until combined, about 30 seconds.

Add sour cream, lemon juice, and vanilla and mix until incorporated, about 10 seconds.

Pour filling over crust and spread into an even layer until edges are set but center still jiggles slightly.

Bake for 40 minutes, rotating pan halfway through the baking.

Let cake cool completely in pan on wire rack, about 2 hours.

Refrigerate until completely chilled at least 3 hours or up to 24 hours.

Using foil overhang, remove the cheesecake from pan.

Cut into 16 pieces before serving.

– Uncut bars can be frozen for up to 1 month; let wrapped bars thaw at room temperature for 4 hours before serving.

It’s that simple.

Maple Pecan Pie

Sep. 28
2017

You would never know it is autumn, as we have been enjoying 80 degree, stunningly beautiful sunny days. I just love these Indian summers!

But there are hints that the season is changing. The leaves are starting to fall and the acorns are plentiful. It’s time to start thinking about spooky monsters, ghoulish jack-o-lanterns, scary witches and candy. Then there will be bountiful cornucopia, cranberry sauce, pilgrims and stuffing. And let’s not forget the traditional, classic Thanksgiving dessert: pecan pie!

But why wait? Let’s make it now and pretend that we are testing it for Thanksgiving!

Pecan pie is the easiest pie you will ever make. Although it originated in the south, it is popular at holiday meals throughout the country. This pecan pie recipe is filled with brown sugar, honey, maple syrup, and jazzed up with bourbon. The pecans on the top get crispy, and the filling has a delightful, chewy texture. This delectable treat is nutty, crunchy, sweet, sticky, melt-in-your-mouth goodness.

Take a look at the directions. Easy-peasy…. promise!

This recipe is courtesy of Ina Garten (first clue that it will be amazing). It will serve 8 people who will be ecstatic over its deliciousness!

Ingredients for Maple Pecan Pie

Frozen pie crust (Ina used her own pie crust, but who has time?)
1/2 cup light corn syrup
1/4 cup good honey
1/4 cup pure maple syrup
4 tbsp. (1/2 stick) unsalted butter, melted
3 extra-large eggs, lightly beaten
1 tbsp. bourbon, such as Maker’s Mark
1/2 tsp. pure vanilla extract
1/2 tsp. grated orange zest
1/2 tsp, kosher salt
2 1/2 cups whole pecans halves (9 ounces)

Preheat oven to 350.

In a large bowl, whisk together the corn syrup, honey, maple syrup, butter, egg, bourbon, vanilla, orange zest and salt.

Stir in the pecans and pour it into the pie crust.

Place on baking sheet.

Bake for 50-55 minutes, until the center is just set.

Set aside to cool, and serve.

It’s that simple!

Summer Fruit Crisp

Sep. 7
2017

I am always amazed and saddened by how fast the summer flies. We are forced to leave behind the memories of summer trips, beaches, long days and beautiful warm nights.

However, I also love the fall, when the air is crisp and cool in the morning, and warm during the day. It is a busy time, with kids going back to school, and the holidays looming over us. It is also a time when you spend special occasions with family and friends and show your gratitude for those you love.

So, for my last “summer” entry I decided to make a fruit dessert. Crisps, crumbles and cobblers are all fruit dishes that are baked with a crust or pastry on top. This crisp is delicious, that when baking, the fruit juices bubble up onto the streusel-like topping. There is so much flavor and texture in this dish. You absolutely must experience it for yourself! Give summer one last hurrah.

Just to note, I doubled the ingredients for the topping. Am I the only one who thinks there is never enough streusel topping in crisp desserts? You should double them too; you will thank me for it.

This recipe is courtesy of Bon appetit and will serve 6-8 people who will be deliriously happy when eating it.

Ingredients for Summer Fruit Crisp

Oat Topping:

1/3 cup all-purpose flour
1/4 cup (packed) light brown sugar
1/2 tsp. kosher salt
1 cup old-fashioned oats, divided
1/2 cup (1 stick) chilled unsalted butter, cut into piece

Assembly:

8 cups sliced stone fruit, berries, or pitted cherries
1 cup sugar
2 tbsp. corn starch
1 tsp. lemon, lime or orange zest
2 tbsp. fresh lemon, lime or orange juice
Pinch of kosher salt

Preheat oven to 375.

For the topping:

Pulse flour, brown sugar, salt, and 3/4 cup oats in a food processor to blend.

Pulse in butter until no dry spots remain.

Transfer to a bowl and work in remaining 1/4 cup oats with your fingers.

summer crisp in bowl with remaining oats

Assembly:

Toss fruit with sugar, cornstarch, zest, juice and salt.

Transfer mixture to a 2.5-quart baking dish.

Scatter oat topping over, and place on a baking sheet.

summer crisp in baking dish with topping before cok

Bake until the fruit juices are bubbling and topping is golden brown, 60-70 minutes.

Transfer to a wire rack and let cool 1 hour.

It’s that simple!

Banana-Oat Snack Cake

Aug. 31
2017

Banana and Oats? This recipe caught my eye because I am crazy about them! It is a quick and easy recipe to prepare, and is, oh so yummy! Bananas alone make a great nosh, but when you bake them with rolled oats, you have heaven in a bar. The banana adds a rich sweetness, while the oats create a wonderful texture.

Prepare your ingredients ahead of time and you are good to go! I am sure everyone will think you put much more time and effort into this recipe than you really did. It will satisfy your craving for sweets anytime of the day. They are perfect for breakfast or just as a pick-me-up snack for parents and kids alike!

I loved how these bars turned out, and I know you will too.

This recipe is courtesy of Bonappitit.com and will make 12 bars. Be sure you take one for yourself, because they are going to disappear quickly!

Ingredients for Banana-Oat Snack Cake

6 tbsp. unsalted butter, cut into 1/2-inch pieces, melted, plus more for baking dish
1 1/2 cups old-fashioned oats
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. kosher salt
1 1/4 cups (packed) light brown sugar
2 large eggs
1 tsp. vanilla extract
3 bananas, chopped

Preheat oven to 350.

Lightly coat a 8×8-inch baking dish with butter and line with parchment paper.

Whisk oats, flour, baking powder, cinnamon, and salt in a large bowl; set aside.

banana oat oats flour baking powder and cinnamon

Whisk brown sugar, eggs, and vanilla in another large bowl until mixture is smooth.

Slowly stream butter into brown sugar mixture, whisking constantly until well blended.

Add bananas to dry ingredients; toss to coat.

Stir into brown sugar mixture (batter will be thick).

Spread batter in the prepared dish.

Bake until golden brown and the edges start to pull away from the sides of pan, 35-40 minutes.

Transfer to a wire rack and let cool completely in dish.

It’s that simple!

Apple Crisp Bars

Aug. 17
2017

This recipe may make some of you think “fall”, but there is something about fresh apples, brown sugar and cinnamon, topped with a scrumptious streusel that is perfect at any season of the year. These apple crisp bars are the epitome of lusciousness. So, stop thinking “fall”, get your aprons on and make this recipe now. It is just that good.

This apple crisp does not resemble an apple pie at all (well, maybe the apple part). It is more like an apple bar. The bottom is like a shortbread, topped with thinly sliced baked apples and sprinkled with a hearty streusel topping. They are cut into squares that are easy to eat. As the author says “no fork required”.

I am not an apple pie fan of any kind. However, after tasting these bars, I just couldn’t stop eating them. For all of you who are baked apple fans, you are definitely going to love this. For all of you who are not apple lovers, I promise you that this recipe will change your mind. Feel free to add some vanilla ice cream. You are really going to love these apple crisp bars. They are a “must make”.

This recipe is courtesy of The Fearless Baker and will make about 15 (3 -by 2 1/2-inch) bars that will turn anyone into an apple lover.

Ingredients for the Apple Crisp Bars

9-inch by 13-inch baking pan

8 tbsp. (1 Stick) cold, unsalted butter
1 1/2 cups unbleached all-purpose flour plus 2 tbsp. set aside
1/2 cup confectioners’ sugar
3 pounds Gala or Fuji apples (about 7-8 medium)
1/2 cup granulated sugar
1/4 tsp. cinnamon
Pinch of kosher salt
1/2 cup water
1 tsp. lemon juice

For the Streusel Topping ( I doubled this)

1/3 cup pecan pieces
1 cup unbleached all-purpose flour
1/3 cup firmly packed light brown sugar
7 tbsp. unsalted butter, melted and cooled

Make the Streusel Topping:

In a medium bowl, stir together the pecans, flour and brown sugar. Stir in melted butter until well combined but still with some clumps. The streusel can be made ahead and kept in a covered container in the refrigerator for up to 2 weeks.

Preheat oven to 375.

Cut the butter into 1/2-inch pieces.

Put 1 1/2 cups of the flour and the confectioners’ sugar in the bowl of a food processor and scatter over the butter pieces. Pulse just until the butter is the size of rolled oats.

Turn then mixture out into the baking pan and pat with your fingers to spread into an even layer. Bake the crust in the oven until golden brown, about 25 minutes.

While the crust is baking, make the filling.

Peel the apples and core each one by cutting from the top down the sides and discarding the rectangular piece of core.

Slice crosswise into 1/4-inch pieces.

Combine the apples, granulated sugar, cinnamon, salt water and lemon juice in a large skillet (the water is to help the apples cook). Cook over medium heat until the apples are soft, 15 to 20 minutes. If the apples are dry, add a little more water. If there is still water in the pan and the apples have already softened, turn up the heat to evaporate the liquid. Let cool.