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Classic Strawberry Cheesecake

Posted on 15 February 2012 by noelskitchen

A creamy cheesecake recipe that’s delicious and easy to pull together!

Classic Strawberry Cheesecake


Serves: 16


  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter , melted
  • 2 (4-ounce) packages cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 4 eggs
  • zest of half a lemon


  1. Heat oven to 325 degrees.

  2. Mix graham crumbs, 3 Tablespoons sugar and butter; press onto bottom of 9-inch springform pan.

  3. Beat cream cheese, sour cream, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add lemon zest and mix. Pour over crust.

  4. Bake 45-50 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours. Serve with stawberry glaze (recipe below)

Strawberry Glaze:

  • 2 cups fresh strawberries, sliced
  • 3/4 cup water
  • 2 Tablespoons cornstarch
  • 1/2 cup sugar


  1. Add strawberries to medium saucepan. Add water and cook 2 minutes, stirring constantly. Cook and stir until mixture is thick and clear. Cool room temperature.  Place atop chilled cheesecake. Pour glaze over. Chill 2 hours.


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Tags: Cakes, Chocolate, Desserts, Holiday, ,

Thanksgiving Desserts:Chocolate Pumpkin Marble Cake

Posted on 23 November 2011 by noelskitchen


Chocolate Pumpkin Marble Cake
Recipe Type: Dessert
Author: Noel’s Kitchen Tips
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Serves: 6-8
Chocolate Pumpkin Marble Cake is a sweet treat that will leave everyone giving thanks for leftovers.
  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 orange, zested and juiced
  • 1 cup pureed pumpkin or 1 (15-ounce can) pumpkin pie mix
  • 3 tablespoons sour cream
  • 2 cups flour plus 2 tablespoons
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Salt
  • 3 tablespoons unsweetened cocoa
  • Pinch of cayenne pepper
  • 3 tablespoons hot water
  • Special equipment: 1 1/2-quart glass loaf pan
  1. Preheat the oven to 350 degrees F and grease a 1 1/2-quart glass loaf pan.
  2. In a large bowl, using a mixer, cream the butter with sugar at high speed until fluffy and pale yellow, about 5 minutes. Add in the eggs, vanilla, and orange zest. Mix in the pumpkin, sour cream and orange juice.
  3. In a medium bowl, sift together the flour, baking powder, baking soda, and 3/4 teaspoon salt. Slowly mix in the dry ingredients to the butter mixture, mixing on low speed until just incorporated. Spoon out 1/3 of the cake batter and place in a small bowl.
  4. In a small measuring cup, make a thin paste of the cocoa, cayenne, and hot water, stirring until smooth. Pour into the small bowl of cake batter and stir just until well mixed. Pour half the (non-chocolate) pumpkin batter into the prepared loaf pan. Spoon on the chocolate batter, and then finish by pouring the remaining yam batter on top. Use a butter knife to cut through the cake to create a marbling effect.
  5. Bake until the cake is firm and toothpick comes out clean, 55 to 60 minutes. Cool before slicing.

Receipe adapted from Ten Dollar Dinners

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Tags: , , No Bake Recipes,

Share Our Holiday Table~No Bake Pumpkin Cheesecake

Posted on 10 November 2011 by noelskitchen

Yum! Need I say more? I love baking during the holidays. I love to bake and share with my family and friends. Baking something for someone is an inexpensive way to say you thought of them, you care about them.  Homemade from the heart~It’s basically a great gift idea!  

There are also many recipes that make great holiday gifts that require no baking at all. That’s why I love the recipe I’ll be sharing with you today. It requires no baking at all. It can involve the kids in the kitchen. It is an easy recipe for any time of the year.

This is our first year participating in 4-H. The kids are old enough now to participate in the individual clubs they are interested in. Our 10-year old son is participating in Archery and Rifle Shooting, and our daughter is just as eager to participate in this club, but unfortunately she misses the cutoff starting age by just a few months. She has signed up for the Creative Arts Group, where the kids will be learning cooking skills, recipes and sewing.

Individual No Bake Pumpkin Cheesecake

 This week they learned how to make a No Bake Pumpkin Cheesecake. Each club member made their own individual small cheesecake (2-3 servings) from this recipe (filling ingredients doubled). This is a very kid-friendly recipe that’s safe for the young ones to participate in and doesn’t require the heat from the oven or stove. Our daughter is excited to make this dessert again for our Thanksgiving dinner.

Baking for others at the Holidays can become a sweet traditions for all involved!


Today I’m sharing that super easy recipe for No Bake Pumpkin Cheesecake.

Here’s how:

No Bake Pumpkin Cheesecake
Recipe Type: Dessert
Author: Noel’s Kitchen Tips
Prep time: 15 mins
Total time: 15 mins
Serves: 8-10 slices
This delicious creamy No Bake Pumpkin Cheesecake is perfect for the holidays!
  • 1 1/2 ( 1 package) cups finely ground graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 1/2 teaspoon cinnamon (optional)
  • 4 ounces cream cheese, softened (in the microwave)
  • 2 Tablespoons sugar
  • 1 cup milk
  • 1/2 cup whipped topping
  • 15-ounce can of pumpkin
  • 2 boxes instant vanilla pudding (4 servings each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla
  1. Crush graham cracker crumbs in 1 gallon sized Ziploc. (Kids can do this step. To make it easier for them they can roll an unopened can of pumpkin or vegetables to crush the crackers. Be careful not to punch holes in bag.)
  2. Add sugar, melted butter and cinnamon; mix until well blended. Press mixture into an 8 or 9 inch pie plate. Chill while making filling, about 1 hour.
  3. For Layering Cheesecake-Mix together the cream cheese, the sugar, and the whipped topping. Blend well with a spatula and smooth into the pie crust.
  4. Mix together the pudding and the milk until the pudding is completely dissolved. Add the pumpkin, salt, ginger, cloves and the vanilla. Adjust to taste.
  5. Spread this mixture evenly on the cream cheese mixture. Refrigerate for several hours.
  6. Top with Cool Whip if desired.

Layering the cheesecake is optional. Second half of ingredients can be mixed together and smoothed into pie crust.
Substitute for Graham Cracker Crumb Crust: In a pinch you can use crushed corn flakes or crackers in place of graham cracker crumbs. Recipe for crust: 2 cups crushed corn flakes, 1/3 cup melted butter, 2 TBS sugar. Gradually add the melted butter to the crushed corn flakes and sugar. Mix well and press into pie plate (8″ or 9″). Bake at 350 for 10 min. *Use the non-frosted corn flakes.


I also re-made the recipe without layering the filling. So for our Share Our Holiday Table today, I thought adding these individual cheesecakes to our family holiday sharing list and deliver them to the Food Bank and Abused Women and Children’s Shelter.

Do you have a baking tradition? What do you bake? What No Bake Recipes are your family’s favorite? Does your family share your holiday table with others? When do you deliver? I would love to know what you do and how!

Is there something that you would like me to write about?  If you need to get caught up on day(s) you missed they are all listed below:


Share Our Holiday Table~A Season of Sharing With Others

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Fall Recipes Roundup:Pumpkin Spice Pull-Apart Bread with Butter Rum Glaze

Posted on 19 October 2011 by noelskitchen

Yum…I can’t even tell you what I was thinking when I saw this picture while I was searching for some new Fall Recipes to try.  It’s definitely added to my weekend to bake list. I’ll be adding more new recipes to my favorites on my Pinterest as I find them.

I found this recipe by Julie on Willow Bird Baking while I was searching for Fall Recipes to add to my collection of Fall Recipes Roundup.  Julie is a fellow Featured Publisher on Food Buzz. She has lots of wonderful looking recipes for Fall.

I haven’t started making any recipes with pumpkin yet and I can’t tell you how anxious I am right now about trying this recipe out.  It’s the perfect Fall Recipe for this baking season which is starting for just about everyone and for me the recipe has the perfect combination of pumpkin and spices joined together. So thank you Julie for sharing this recipe.

To view and add this Fall Recipe to your collection of recipes and learn a little more about Julie and Willow Bird Baking please CLICK HERE.

Photo Credit: Willow Bird Baking

If you give this recipe a try, please come back and tell me how you and your family liked it.

What Fall Recipes are you rounding up?

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Pumpkin Biscotti

Posted on 01 October 2011 by noelskitchen

You all know how I love to be involved in the community. My involvement with Share Our Strength’s Great American Bake Sale raising money to help end childhood hunger in America has been a huge success in previous years. A good foodie friend of mine, The Spiffy Cookie is hosting another type of wonderful Bake Sale for her friend’s brother Dave, who was in a tragic motorcycle accident this past August.  He sustained multiple injuries including a fractured left ankle and a right below the knee amputation. Currently, he is in rehabilitation and once his legs heal, David will need a prosthetic leg to walk again.

I couldn’t help but say yes to this wonderful cause. You can read more about the bake sale and Run for Dave  on her website. I believe she is still looking for more bake sale donations.



Pumpkin Biscotti
Recipe Type: Desserts, Cookies
Author: Noel’s Kitchen Tips
Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hour 5 mins
Serves: Yield: 4 dozen
This delicious Italian cookie is the perfect compliment to a nice warm cup of coffee, tea or hot cider on a beautiful Fall day.
  • 1/3 cup vegetable oil
  • 1 cup white sugar
  • 3 eggs
  • 1/4 cup molasses
  • 1/2 cup pumpkin puree
  • 3 1/4 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon ground ginger
  • 3/4 Tablespoon ground cinnamon
  • 1/2 Tablespoon ground cloves
  • 1 Tablespoon pumpkin spice
  • 1/4 teaspoon ground nutmeg
  1. Preheat the oven to 375 degrees F. Grease a cookie sheet.
  2. In a large bowl, mix together oil, sugar, eggs, molasses and pumpkin puree. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, nutmeg, and pumpkin spice; mix into egg mixture to form a stiff dough.
  3. Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
  4. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
  5. When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.
  6. Once the biscotti have fully cooled, they can be consumed as is, or white chocolate dipped.

The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.

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