Pumpkin Cheesecake with Biscoff Crust Recipe | Club Foody

 

The year we met, David and I flew to Kauai. On the plane 🛫, the stewardess gave us a few small packages of Biscoff cookies along with coffee. Intrigued, I asked my boyfriend if he ever had any – “nope”. Like me, he was trying something for the first time.
 
After checking in at the desk where we were renting a condo in Princeville and dropping off our luggage, we drove 🚗 to Lihue for groceries. At the store, there were Biscoff cookies, and sure enough, the box went straight into our shopping cart!
 
When most people return from vacation, from mid-September until the end of the year, we entertain a lot. I like serving some bouchées or tapas before dinner, followed by a 3-course menu 📜. After prepping a gorgeous meal, it’s always nice to end it with a lovely dessert!
 
Cheesecakes are always a favorite…
There are so many flavors I like making 👩‍🍳 such as Plain with Cherry Coulis, Chocolate Cheesecake, Blueberry, Lemon, Pecan Caramel Cheesecake, Strawberry, Nutella, Coffee Cheesecake, Red Velvet, Matcha Cheesecake, Mango, Tuxedo Cheesecake, Key Lime, Holiday Eggnog Cheesecake, Tiramisu, etc.
 
Another one I reserve for Thanksgiving is my Pumpkin Cheesecake with Biscoff Crust! This is pure indulgence! With a beautiful Biscoff crust filled with pumpkin flavor, the combination is totally OMG 🤯! It’s the perfect dessert to serve at your dinner party!
 
I used to make this dessert with plain graham cracker crust, which was still amazing. Since I tried these Biscoff cookies, that’s what I use for this cake. They provide nice spicy notes of cinnamon and ginger along with their lovely caramel taste. It’s a match made in baking heaven 👼!
 
This is not a quick dessert to make, and it’s wise to start the day before serving…
The crust takes some time. Using a small measuring cup or a flat-bottomed glass, it’s important to compact the crumbs, moving it towards the edges and as high up as possible, pressing down firmly, and also pushing down the top lightly but firmly with our fingers 🖐.
 
I’m very finicky when it comes to the crust. It has to be perfect otherwise, there can be some crumbs falling on top of the cake or worse, the sides can collapse, and after putting so much effort making this dessert, none of us want that! Frankly, this is the hardest part 😏 of this recipe.
 
After it’s baked, we allow the crust to cool on a wire rack while making the filling…
That’s the easiest part of it, BUT (yes, there’s a but), it’s crucial to stop the appliance frequently to clean the sides and especially scrape the bottom of the bowl where small chunks like to hide. It has to be smooth like butter 🧈.
 
I often repeat cleaning the bowl in the video 🎥 for good reason. If there are chunks in the filling, the cake won’t set properly, and the texture will be jiggly. As long as you clean the sides and the bottom, making sure there are none, your cake will look and taste fantastic!
 
Another step I take, especially for this dessert, is to use cornstarch. What it does, besides acting as a thickener that helps the cake 🍰 set better, is prevent it from cracking while baking and, afterward, when cooling. It gives it more stability.
 
When the Pumpkin Cheesecake with Biscoff Crust is transferred to the oven, it’s baked for only 10 minutes at 350°F at first! Then the heat is reduced to 300°F and baked for 50 to 60 minutes ⏰ or until the edges are puffy and set.
 
After it’s done, turn off the heat and let it sit for 2 hours in the oven, UNDISTURBED! This means DON’T open the door or start doing acrobatics 🤸‍♀️ in front of the stove. Leave it alone… plain and simple. This allows the cake to firm up and set properly without being shocked by a rapid temperature change, which in turn helps it from cracking, resulting in a lovely texture.
 
Now that fall 🍂 is here, what nicer dessert to make than this delicious Pumpkin Cheesecake with Biscoff Crust! It’s incredibly decadent and perfect for Thanksgiving or any other dinner party! Impress your guests by serving them this gorgeous cake!
Bon Appétit! 🍽
 
Check out these other scrumptious dessert recipes… 😀
– Chocolate Beet Cake
– Apple Cheese Pie
– Orange Flan
– Mille-Feuille
– Margarita Cupcakes
– Limoncello Crème Brûlée
– Cranberry Orange Bundt Cake
– Chocolate Bourbon Pecan Pie
– Cannoli
and for even more dessert recipes 🎂, click on this link… Recipe Category • Dessert

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/pumpkin-cheesecake-with-biscoff-crust/ 😉

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Pear, Bacon, Onion & Blue Cheese Focaccia Recipe | Club Foody

 

From October until the end of the year, there will be many celebrations. Besides festivals, in North America, there’s Canadian Thanksgiving this month, as well as Halloween 🎃. November has American Thanksgiving, while in December, there will be two major events: Christmas and New Year’s Eve.
 
What it all means is that when entertaining, there’s a need for hors d’oeuvres, canapés, and tapas. It can be anything from dips, tea sandwiches, meatballs, to sliders, oysters 🦪, pâtés, and so on. Another dish that fits very well in this category is my Pear, Bacon, Onion & Blue Cheese Focaccia!
 
This is a mouthful of deliciousness! The combination is stunning, and it reflects fall’s 🍂 produce perfectly! Unpretentious, it can be enjoyed as a casual hors d’oeuvre or as a mid-afternoon snack. This flavorful bread is an ideal item to serve when entertaining.
 
The dough recipe is similar to my Tomato Rosemary Focaccia 🍅, with a few slight changes. As in most of my bread recipes (both savory and sweet), I add a little sweetness to it. It improves the texture, balances the flavor, and also gives that rich, golden-brown crust.
 
When processed on speed 4, the dough has to form a ball. If it’s too sticky, add flour a tablespoon 🥄 at a time. I normally use 1 ½ tablespoons. The dough will still be very sticky, but as long as it pulls away from the sides and bottom of the bowl, don’t add more flour.
 
From here, I oil only one hand (I need one clean hand when filming 🎥) and form a ball by pulling the dough under. Then it is swirled around in a lightly greased bowl, covered, and transferred to a draft-free area such as the oven. It sits there for 1:30 to 2 hours or until it doubles in size.
 
My kitchen is always pretty cool during fall and winter ⛄. To place the dough in a cozy environment, I turn the oven heat on to 350°F for a couple of minutes while it’s processed in the stand mixer. The slightly warm oven helps to speed up the rise.
 
If you feel lazy or have limited time and don’t want to make the dough from scratch, you can always take a shortcut by using puff pastry. If so, lay a couple of rectangles of puff pastry on an oiled baking sheet, and simply go straight to spreading the cream cheese and adding the rest of the toppings. Bake at 400°F for 12 minutes ⏰ or until golden brown.
 
While it’s rising, I caramelize the onion slices 🧅. After they’ve cooked for 12 minutes, they can be transferred as is to a bowl. I prefer a “jammy” texture, so I leave them in the skillet and add broth. As soon as the mixture starts simmering a lot, I place the slices in a bowl. Both ways, I use a slotted spoon.
 
Back to the homemade dough…
After its first rise, the dough is punched, pulled under to make a ball, covered, and left for another quick rise of 15 minutes ⏳. During that time, use a brush to oil a 9×13 baking sheet. This prevents the focaccia from sticking and creates a crispy bottom crust.
 
The next step of making this Pear, Bacon, Onion & Blue Cheese Focaccia is fun…
With our fingertips, we make dimples on top of the focaccia dough, which is the signature technique of this bread. The top is brushed with oil from the bottom of the bowl where the onion slices have been sitting. It gives a nice flavor, and why waste it❓ If there isn’t enough, use regular olive oil.
 
The dough is par-baked for 10 minutes before adding the toppings. Doing this step prevents a soggy crust and firms up the top, creating a sturdier base that will hold the ingredients. Also, it starts the cooking process of the bread hence, the ingredients don’t overcook and are protected from burning 🧯.
 
After it’s par-baked, the cream cheese is spread evenly, leaving ½ inch around the edges before overlapping the thinly sliced pears 🍐. Then, caramelized onions, bacon and blue cheese join the party! It’s cooked for 15 minutes, rotating the baking sheet halfway through.
 
The aroma is divine and hard to resist slicing 🔪 into it. With strong willpower, it needs to rest for 5 to 7 minutes. From here, drizzling on my homemade Balsamic Glaze and sprinkling on some fresh chopped parsley before portioning.
 
This Pear Bacon, Onion & Blue Cheese Focaccia recipe is always a crowd-pleaser! With a lovely balance of contrasting flavors and textures, this pillowy bread is perfect to serve on any occasion 🎄. It’s a delightful take on an Italian classic bread…
Bon Appétit! 🍽
 
Check out these other tasty bread recipes… 😀
– Challah
– Mediterranean Olive Bread
– Ciabatta Bread
– Pull-Apart Garlic Bread
– Man’oushe – Lebanese Flatbread
– Onion Buns/Bread
– Georgian Cheese Bread • Khachapuri
– French Baguettes
– Dinner Rolls
– Indian Naan Bread
and for even more bread recipes 🍞🥖, click on this link… Recipe Category • Bread & More

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/pear-bacon-onion-blue-cheese-focaccia/ 😉

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Cream of Mushroom Soup Recipe • Rich and Tasty! | Club Foody

 

I have to admit that as a child 👧, I wasn’t too picky when it came to food because my parents didn’t let me. If I didn’t like something… just too bad, eat it! Although they were tough on my brother and me, they also helped us to have an open mind about food by forcing us to eat a little bit of everything.
 
There’s a type of food that was and still is my ultimate favorite… mushrooms 🍄! While most kids didn’t like these fungi, I was so happy when I saw my parents cooking with them. Back then, the cremini and the button mushrooms were the only ones they knew about… perhaps other kinds weren’t as readily available as they are now.
 
As I was sprouting up (like a mushroom) and eventually moved out on my own, I started cooking 👩‍🍳 a lot with these fungi, using them in so many dishes. I also went from cremini to portobello and eventually tried other kinds that I wasn’t familiar with. That is when I created my first Cream of Mushroom Soup!
 
My first attempt wasn’t too shabby, but over the years, this recipe has improved significantly. It was missing a few ingredients before this soup 🥣 reached its current state. After many tries, I must say that this soup is perfect: flavorful and earthy.
 
As the cold months are just ahead of us, a good Cream of Mushroom Soup is always welcome. It’s rich in flavor and can be served anytime. This is the kind of soup that is not only comfort food 🥰 but also elegant enough to serve to your guests. I also like to use it in other recipes like my Turkey Tetrazzini, a lovely casserole that is great when you have turkey meat leftover after the holidays 🎄.
 
As I always say, – “homemade is the best” -, and this is another recipe that proves it. This Cream of Mushroom Soup takes some time ⏰ to make, but when you sit down to enjoy it, you’ll be quite pleased with the flavorful results… it’s so worth it!
Bon Appétit!🍽
 
Check out these other delicious soup recipes…😀
– Avgolemono Chicken Soup
– Slow Cooker Beef Barley Soup
– Corn Chowder
– French Onion Soup Gratinée
– Cauliflower Cheese Soup
– West Coast Smoked Salmon Chowder
– Carrot Soup with Mashed Potatoes
– Albóndigas • Mexican Meatball Soup
– Udon Noodle Soup
and for even more soup and chowder recipes 🥣, click on this link… Recipe Category • Soups & Chowders

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/cream-of-mushroom-soup/ 😉

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White Fish with Tomato Lentils Recipe • Light Meal! | Club Foody

 

I always enjoy eating fish. It was on my menu 📜 regularly before I met David. He, on the other hand, was more of a “meat and potato” type of guy. His only ‘fish’ signature dish was Pacific Coast Salmon. When we moved in together, things were about to change, as I slowly integrated more fish into his diet…
 
I made him my Beer Battered Fish, then Salmon Pie 🥧, Red Snapper en Papillote, Sole Almondine, Cod au Gratin, Curry Fish Stew, Tuna Casserole, Panko Breaded Fish Fillet, and many others. Eventually, it was this featured recipe: White Fish with Tomato Lentils!
 
This recipe is very flavorful as well as healthy. With a crispy, golden-brown crusted fish fillet placed over a soft, creamy lentil mixture, this is a light meal to enjoy anytime! The acidity from the tomatoes 🍅 balances perfectly with this dish. It’s a great recipe I’m sure everyone will love!
 
White Fish with Tomato Lentils is not a quick recipe, but still goes fairly fast…
The veggies are sautéed first, and then the rest of the ingredients go in. After being brought to a boil, the mixture is covered, reduced to medium-low, and simmered gently for half an hour ⏰ or until the lentils are tender.
 
The lentils are fully cooked when they’re tender and the shape remains mostly intact, firm enough without being mushy or crunchy. I use Laird green lentils, which are the larger ones and take longer to cook. Eston and Richlea lentils cook faster. When fresh, lentils de Puy can take only 25 to 30 minutes ⏳.
 
In the video 🎥, I start with the fish, but when I don’t have the camera between me and my prep station, I look after the fish while the lentil mixture simmers for 30 minutes. After patting them dry, seasoning, and dredging, they’re ready to be pan-fried.
 
Here’s a quick note…
When dredging the fish fillets, I like to use a fine sieve, spoon in a small amount of flour, and dredge the fillets by tapping on the side with a spoon 🥄. That way I don’t contaminate unused flour. It’s all about being thrifty, especially these days.
 
A few key reasons for dredging the fish in flour are that it dries the moist 💦 surface of the fillets, even after being patted dry, preventing them from getting soggy. It also helps prevent them from sticking to the hot skillet, and additionally, it creates a gorgeous light, golden-brown crust.
 
Red snapper is what I use in the video. Without checking our freezer prior to going shopping 🛒, David and I bought red snapper again. Although I wrap fillets individually in wax paper and place them in a resealable plastic freezer bag, they can last six months at most.
 
When we don’t end up with too many red snapper, other firm, white fish 🐟 can be used. There are halibut, monkfish, grouper, lingcod, rockfish, swordfish, sea bass, pollock, cod, catfish, tilapia, branzino, and mahi-mahi. Amberjack can also be another option.
 
Pan-frying fish is super easy. I like cooking my fish in oil and butter 🧈 (everything tastes better with butter!). When hot, the fillets are placed and cooked, undisturbed, for 4 minutes before flipping them. Depending on the thickness, it can take 2 to 3 minutes or until the flesh is opaque and flakes easily with a fork.
 
This nice and vibrant White Fish with Tomato Lentils recipe is a flavorful meal to serve. Light and healthy 💚, this dish is another great budget-friendly option. Sprinkled with fresh chopped cilantro and served with a lime wedge, I’m sure this will become a regular item on your menu…
Bon Appétit! 🍽
 
Check out these other delightful fish recipes… 😀
– Tarragon Limoncello Halibut
– Lobster Newberg
– Ahi Tuna Poke Bowl
– Escargots à la Bourguignonne
– Caribbean-Style Fish Stew
– Blood Orange Miso Scallops
– Creamy Creole Red Snapper
– Garlic & White Wine Steamed Clams
– Bourride Provençale with Aïoli
– Shrimp & Vegetable Tempura
and for even more fish and seafood recipes 🐡🦞, click on this link… Recipe Category • Fish & Seafood

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/white-fish-with-tomato-lentils/ 😉

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