My thankful thought for today: I am thankful for the things we take for granted until we are faced with its impairment, walking, talking, seeing, hearing etc.
Last night we celebrated my husband and FIL’s birthdays……
I posted the apple cake recently, so you can search recipes for that one. Here are the recipes for the other two…the cheescake is a Martha Stewart recipe and although she is the QUEEN...I made some miniscule changes to the recipe and have some tips, which I will share after I post the recipe.
As for the mousse, it was not made from scratch, however, it was yummy and is a GREAT, SIMPLE…1, 2, 3 addition….. if you don’t have time and need one more dessert….it also presents beautifully!
Maple Cheesecake with Roasted Pears
- 2 bars (8 ounces each) cream cheese, room temperature
- 3/4 cup pure maple syrup (fyi-divide this into 1/2 cp and 1/4 cup)
- 1 cup cold heavy cream
- 2 tablespoons confectioners’ sugar
- 1 Easy Press-In Pie Crust (http://www.marthastewart.com/285864/easy-press-in-pie-crust), made in a 9-inch springform pan with vanilla wafers
- Nonstick cooking spray (DO NOT SKIP THIS STEP)
- 2 medium pears, such as Bosc or Bartlett, sliced lengthwise 1/8 inch thick
- In a large bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add 1/2 cup maple syrup; beat until smooth.
- In a medium bowl, beat cream and sugar on high until soft peaks form, about 3 minutes. With a rubber spatula, stir about one-third the whipped cream into cream cheese mixture, then fold in remainder. Transfer to crust and refrigerate until firm, 3 hours (or up to 1 day). (this does NOT set in 3 hours…cook it the night before and let it set up for several hours!)
- Preheat oven to 450 degrees. Coat a parchment-lined rimmed baking sheet with cooking spray. Arrange pear slices in a single layer on sheet and brush with 2 tablespoons maple syrup. Roast until pears are soft, 20 minutes. Remove from oven and heat broiler. Brush pears with 2 tablespoons maple syrup and broil until browned in spots, about 4 minutes, rotating sheet frequently. Let cool. To serve, arrange pear slices, overlapping slightly, on cheesecake
- 6 ounces cookies (about 12 graham crackers, 46 vanilla wafers, or 30 chocolate wafers, such as Famous) (I doubled this)
- 3 tablespoons sugar
- 1/4 teaspoon coarse salt
- 5 tablespoons unsalted butter, melted
- Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.
- Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.