Streusel Spice Cake with Maple Cream Cheese Frosting

Cakes, Icing and Sauce | November 15, 2016 | By

Anybody else reeling in the seemingly unreal US election results?  Pretty crazy, this world we live in.  

I don’t do politics (my brain hurts from the politics of motherhood, let alone the presidential kind), but it’s hard to hide from the big things that go on. 

I’m going to try not to dwell on it too much, pray for the best, and eat cake.  

Cake helps most anxieties.  

My doctor (mainly, me) prescribes a good piece of cake and a warm drink to soothe any worry that may come my way.  It works.  Try it.  

Cinnamon Streusel Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons

I went and threw three lovely recipes together.  That’s how I do.  I take parts of things I like from other recipes and turn it into something new and yummy.  That’s kind of how I dress too.  I little bit of this, a touch of that.  You get it.

Here’s the winning combination I was working from – amazing cake recipes from:  Liv for Cake, The Baker Chick, and Sally’s Baking Addiction.  

So, I started off really wanting to make Liv for Cake’s recipe, but realized that all the pumpkin I had was frozen, and I needed it now.  So many times, this has happened.  Learned, I should have.  But I have not.  (I’m pretty sure I’ve alluded to my enemy, the freezer, before.  It just can’t be beat.)
Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons
Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons
Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons

Anyhow, I realized I needed to make a spice cake instead of a pumpkin cake.  I’m cool with that.  Sometimes I feel that there’s a little bit too much pumpkin around this time of year.  

Shame on me, I know.  

I can’t help it. 

Enter:  Spice Cake.  

I love me a good spice cake, and I’d make the Baker Chick’s version last year.  With a few tweaks, I made into [basically] a pumpkin spice cake, sans pumpkin.  Plus, some maple cream cheese frosting.  I didn’t want tooo much spice going on, so we nixed the spice in that step of the cake.  Add in some cinnamon streusel for some added crunch and yummy munch.  Wow.  It was soo good.  

We took it to a little dinner party (8 adults, 4 kids), and still had a bunch of cake left.  It is soo filling-ly yummy.  Seriously though, you need a glass of milk, or a cup o tea with this one.  You might also need help.  Because any leftovers call your name at any given time, and you might have to continue to cut yourself minuscule pieces of cake.  Over and over again.  (So you really should have just sat down for another real piece, right?  Does anybody else do this?!)

Anyhow.  Great for a holiday party, or just as an evening indulgence (breakfast?).  <— Def breakfast.  

Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons

Streusel Spice Cake with Maple Cream Cheese Frosting
Spice cake, topped with a sweet cream cheese frosting, and buttery crumble all throughout.
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  1. 1 cup butter or margaine, softened
  2. 1 3/4 cups brown sugar
  3. 3 eggs
  4. 1 tsp vanilla
  5. 2 1/2 cups flour
  6. 2 tsp baking powder
  7. 1 tsp baking soda
  8. 1/2 tsp salt
  9. 1 1/2 tsp cinnamon
  10. 1 tsp ginger
  11. 1/2 tsp nutmeg
  12. Pinch of cloves
  13. 1 cup milk
  1. 1 cup flour
  2. 1/2 cup butter/margarine, softened
  3. 1 cup brown sugar
  4. 1 tsp cinnamon
Maple Cream Cheese Frosting
  1. 1 pkg cream cheese, room temperature
  2. 1/4 cup butter/margarine, softened
  3. 1/4 cup brown sugar
  4. 2-3 tsp maple syrup or maple extract
  5. Pinch salt
  6. 3 1/2 - 4 cups icing sugar
  7. Milk, as needed
  1. Preheat oven to 350F. Grease and flour two 8 or 9 inch cake pans.
  2. Cream together butter and brown sugar. Add in eggs, one at a time. Add vanilla.
  3. Slowly add in dry ingredients, and milk, alternately.
  4. Once mixed smoothly, pour into prepared cake pans. Bake for 25-28 minutes, or until cake tester/toothpick comes out of the centre clean. Let cool in pans on a wire rack.
  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. Stir dry ingredients together. Using the back of a wooden spoon, or your fingers, mix in the butter until the dry ingredients are no longer dry, and it starts to clump.
  3. Pour onto your baking sheet, spread out, and bake for 7-8 minutes. Let cool completely, then break apart into crumbs.
  1. Mix cream cheese and butter together until creamy. Add in brown sugar, maple, and salt.
  2. Slowly beat in icing sugar, about 1 cup at a time. Add milk or icing sugar, as needed, to get a spreading consistency
  1. Cut your cooled cake layers in half (so you end up with four layers). Place your first layer on a plate, cover with frosting, and sprinkle with some streusel. Repeat for two more layers.
  2. Place the top layer on, and cover sides sparsely with frosting (naked cake!). Add ample frosting to the top, and pipe a border around the edge. Fill the centre with the remaining streusel.
  3. Eat. With tea and/or coffee.
  1. Smart thing to do: Mix up your streusel after you put the cake in the oven, and pop the streusel in too, while your oven it on!
Adapted from The Baker Chick
Adapted from The Baker Chick
Whisks and Wooden Spoons
 What are your favourite holiday sweets?  I want to know!  πŸ™‚

*Shared on Buns in My Oven, Adventures of Mel, Nap-Time Creations, Gooseberry Patch, Ginger Snap Crafts, Honest Mum

Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons

Chocolate Peanut Butter Crunch Torte

Pies and Tortes | August 28, 2016 | By

If you read the last post (For the Love of Lists – Week 3), you’ll know that I admitted to having a few food-related weaknesses.  One of them (probably the biggest one), is peanut butter.  Mix that with chocolate, and OH Bessy!  You’ve got me caught.  You see, the problem for me, with making a dessert like this, is that I want to eat it all.  And some of you will say, ‘Then eat it!’.  I say – that’s probably not the best thing to do.  Overeating=getting sick of certain flavours.  And I never want to be sick of peanut butter.  It is just so dang good!  (Not to mention the calories.  I mean, this is calorie-free!)

Chocolate Peanut Butter Crunch Torte

Anyhow, this recipe comes from the Baker Chick, who found the recipe on Annie’s Eats.  It’s been tweaked along the way, but for the most part, it’s pretty similar to the original (so check it out, if you’d like!).  

We are talking chocolate crust, and a fluffy, rich-but-not-too-rich filling, some crunch, topped with ganache.  We are only using 1.5 blocks of cream cheese, which I think is great!  Mostly because those cheesecake recipes with 8+ blocks of cream cheese cost an arm and a leg to make.  (I might be exaggerating with the 8+ blocks, but even 4 can get kind of costly!)

Chocolate Peanut Butter Crunch Torte

Also, we’re making it in a spring-form pan, which means it is super thick and absolutely wonderful.  We have GOT to do this more often!

We had some friends visiting from away over to enjoy this with us, and I’m pretty sure it’s a winner.  Not to mention that the company was spot on.  If these people want to move closer to home, I’d take that.  πŸ˜‰

Chocolate Peanut Butter Crunch Torte

So!  Down to the baking.  You’ll notice in the notes that I did something a little different with the crust (that I think makes it amazingly awesome-er).  But you don’t have to do it this way!  I’ll include the other way too.  

Chocolate Peanut Butter Crunch Torte

Chocolate Peanut Butter Crunch Torte
A rich, but fluffy chocolate/peanut butter combo. Thick, and guaranteed to satisfy your sweet tooth.
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For the crust
  1. 3/4 cups chocolate cookie crumbs
  2. 1 3/4 cup graham crumbs (or just chocolate crumbs - see note)
  3. 6 tbsp. unsalted butter, melted and cooled
  4. 1/2 tsp salt
  5. 1/3 cup cocoa
  6. 1/4 cup sugar
For the crunch
  1. 3/4 cup toffee bits or 2 crushed Skor bars
For the filling
  1. 2 cups heavy cream
  2. 12 oz cream cheese, at room temperature
  3. 11/2 cups peanut butter (crunchy or creamy-your preference)
  4. 11/4 cups icing sugar
  5. 1/2 tsp vanilla
For the topping
  1. Β½ cup heavy cream
  2. 4 oz semi-sweet chocolate
  3. Sprinkling of toffee bits/crushed Skor bar
  1. Preheat oven to 350F.
  2. Mix together crust ingredients, and press into a greased 10-inch springform pan. Bake for 10-12 minutes. Let cool. It must be completely cool when you fill it.
  3. Whisk whipping cream, until stiff peaks form. Set aside.
  4. In another bowl, cream that cream cheese until it's nice and smooth. Add peanut butter, icing sugar, and vanilla.
  5. Fold in whipped cream and toffee bits, until well combined. Be gentle with that whipped cream. Don't crush it.
  6. Pour into crust, cover, and freeze for about 10 minutes, to set the filing. Then you can either keep freezing it (more of an ice cream cake), or pop it in the fridge (more of a mousse torte) for a few hours.
  7. Add chocolate and cream to a microwave-safe dish (or measuring cup), and place in the microwave for 1 minute. Stir, and keep microwaving at 20 second intervals until the chocolate stirs into the cream smoothly. (You could also do this on the stove.)
  8. Pour topping onto your mousse, add the toffee bits, and pop in the fridge/freezer for a few more minutes.
  9. Serve, eat, and be wowed.
  1. You can just use chocolate crumbs with butter and salt for the crust, if you prefer. I found the mixture of both, plus cocoa and sugar, made it richer, and more chocolatey.
Adapted from The Baker Chick
Adapted from The Baker Chick
Whisks and Wooden Spoons

Daisy Wedding Cake, a Gorgeous Bride, and Some Cute Boys.

Cakes | May 26, 2014 | By

So.  As I can’t seem to post regularly, let’s just get to the point and say…  I cannot post regularly.  It seems an impossibility.  And that’s alright.  I was thinking today, one of the main reasons I started this blog, was to feel like I still had something to do and say other than babies.  It was right after Cael was born, I had just finished university, and my life had made a drastic change from university and work… to everything baby.  This blog kept me sane.  And while I still love it, and it might become a sanity-thing for me again in the future, right now it’s just a thing I do when I feel like it.  No pressure.  Anyhow.  That was my HUGE realization of the day, after feeling bad (once again), for not posting.  Ever.

Wedding Cake | Whisks and Wooden Spoons

Wedding Cake | Whisks and Wooden Spoons




















Daisy Wedding Cake | Whisks and Wooden Spoons






















But here’s how I make it up to you.  With wedding cakes, wedding pictures, and the cutest boys ever!

Oh.  And some wonderful news!

Baby numero three will be joining us early November!  That was worth waiting for, eh?

Wedding Cake | Whisks and Wooden Spoons

Daisy Wedding Cake | Whisks and Wooden Spoons





















On to the cake.  This was for one of my best friends ever.  And she had free-reign over what kind of cake she could have.  Obviously.  She was the bride.  But this was epic.  For me anyway.  Three-tiered goodness.  Chocolate cake sandwiched with peanut butter cream cheese frosting.  Followed by white cake with a lemon curd filling.  And topped with white on white.  All completely covered in white and daisies.  Super cute, super yummy.  What more could you want?  Really.

Daisy Wedding Cake | Whisks and Wooden Spoons





















Another cool this about this wedding was that I got to travel to a warmer place.  All the way to North Carolina.  Which was pretty cool.  Actually, it was wonderfully warm.  Especially since it hasn’t gone over 10C here in weeks (except for that one random day).

The Mr. and Mrs. | Whisks and Wooden Spoons

Sarah was a beautiful bride in her lovely lace dress.  So gorgeous.  Got to meet up with another best friend that I hadn’t seen in quite awhile (you’ll remember her from this wedding cake).  Which was super great.  Super duper great.

Since then, we’ve had my birthday, a trip to the zoo, and rain.

Cael Bug Eyes | Whisks and Wooden Spoons

Jude the Breakfast Eater | Whisks and Wooden Spoons

And that’s that!  Maybe next time I’ll have some belly pictures and a recipe for ya!  That’d be nice, eh?  Maybe.  Here’s to hoping.

*Cael found the 3D glasses from a movie.  Bug eyes!

*Jude eating breakfast like a champion

Caramel Cream Cheese Torte with Chocolate Ganache

Pies and Tortes | April 2, 2013 | By

How was everybody’s Easter weekend?  Hope it was wonderful.  Ours was great.  Busy.  Crazy busy.  But great.

Caramel Cream Cheese Torte

Starting with Friday, we had a service at our church, and a potluck, followed by a small group gathering for me and the boys that evening while hubby went to a wedding rehearsal.  Saturday was weekly breakfast at my mom’s, the actual wedding (his aunt’s – congrats guys!), and a wonderful walk with a friend.  Sunday – Church and Easter dinner.  Monday – Another Easter dinner and movie night with my guy!  It really was great.  I probably ate myself into a food coma a few times, but it was wonderful.  Lots of family and friends involved.

Nannie and Jude

{My grandmother holding Jude at Easter dinner.  My boys make her face light up – it’s so wonderful.}

We got some wonderful pictures of the boys too.  Cael did his first egg hunt on Sunday, and it was so fun to watch him!

Cael's Egg Hunt

Cael in his digs for the Sunday service.


As I said, lots of food was involved this weekend.  Both being made and consumed.  My job for the Sunday dinner, was dessert and corn.  Corn’s pretty easy, so I’ll spare those details.  But I thought you might want to know about the dessert.  I’ve been on a shortbread kick lately.  And I’m almost always on a chocolate kick.  Throw some caramel and cream cheese in there, and VOILA!  A great (calorie-free… ahem*) dessert!

Caramel Cream Cheese Torte with Chocolate Ganache

Shortbread Base

1 cup butter, softened

2 cups flour

1/2 cup sugar

1/4 cup milk

1 tsp vanilla

Mix it all together until it’s nice and crumbly and pat into a 9-inch pie plate.  Bake for about 15 minutes at 350F.  The edges should be turning a lovely light brown colour.  Like the perfect marshmallow over a campfire…  (Can you tell I’m really wanting summer to get on with it?)  Let it cool!

Light brown-edged base

Chocolate Ganache

1 1/2 cups chocolate chips

2/3 cup cream (either 10% or 18% work)

1 tbsp margarine

Now, you can do this on a double boiler if that’s your cup of tea.  But mine tends to be the microwave.  Mostly because growing up we didn’t have a double boiler…  So!  Heat until the margarine is melted and it’s getting smooth.  Make sure not to burn the chocolate.  Just do it in intervals and stir in,between.  Let this cool.

Caramel Cream Cheese Layer

1 pkg cream cheese

1/2 cup brown sugar

1 cup caramel sauce (like Smuker’s or similar)

Beat the cream cheese until smooth, in the same bowl you made the ganache if you want…  a little extra chocolate never hurt anyone.  Like this:

Chocolate remains

Caramel Cream Cheese

Add sugar and sauce.  Spread over cooled shortbread layer.  Top with cooled ganache.  Refrigerate for at least an hour before serving.  2 hours is better.  I only found this out because I was finishing it only minutes before going to dinner.  Thank goodness people take awhile to eat their main meal, and for room in an already stuffed fridge!

Hope you all enjoy!  It really was divine.  Lots of compliments at our dinner, anyhow.

A piece

Here’s a Jude moment to make your day better – doesn’t he have a great smile?  Infectious even!?

Happy baby!

Part of the Tuesday Talent Show at Chef in Training, and Work it Wednesday at High Heels and Grills

Cream Cheese Trifle Cake

So, it was my birthday yesterday, and I had a request for a birthday post.  I do realize that it’s not my birthday today, so technically, this is the day-after-my-birthday post.  But I warned her that I would probably be late in doing this…  I enjoyed every second of my birthday doing other things.  πŸ™‚

{I think Cael had a good day too.}

I’m getting on in my journey towards 30, which is pretty crazy.  I had decided a long time ago, that I really wanted to reach 20, but after that, I would just stay 20 forever.  So let’s just say I’m 20.  And I’ll say that forever.  Sounds pretty good to me.  What do you think?  Will it work?  Will it have staying power?

Aging is not actually something that bothers me.  I love getting older.  And I think I always will.  It means that I’ve made it through another year.  And this past year was pretty exciting.  I had my first baby [EVER!], and we bought our first house.  I’d say that’s a fairly productive year (if you were going to ask me what I thought…).

So to my birthday!  It was awesome!  I always feel let-down by birthday (well, not always, but sometimes).  Because you wait for them all year, and then they’re not entirely awesome, and then it’s a day gone and you have to wait 365 more days until the next one.  But yesterday when I woke up, I decided that I was going to make it a good day.  It’s all about how you think, and how your heart is.  Wake up with a prayer and sunshine outside your window, and I’d say it’s going to be a pretty good day.  I got an awesome hug from my hubby first thing, and then went to my mother’s house for a shower!  For those who don’t know, we don’t have a shower at our new house, so this was a really great thing.

Then, I made the frosting and filling for my birthday cake!  Mom had already made the chocolate cake.  I made myself a hot chocolate, and helped myself to lots of the chocolate cream cheese frosting.  Then I had my dad’s amazing chili for lunch, and Cael, Mom, and I walked back to my house, stopping to visit my grandparents along the way.

Keep reading, the awesome continues.

{Don’t you love the scarf?!  It was a gift from an amazing family.}

After I put Cael down for a nap, I was going to go outside to clean up a garbage mess that some rambunctious raccoons had made through the night.  BUT, on my way down the driveway, an amazing family came barreling up in their minivan. With tidings of the best coffee ever, homemade birthday cards and origami, a present AND cookies.  Like, the best day ever, right?

Over coffee and cookies, we hung out and talked for quite awhile.  Eventually, I lost track of a few of the boys in the family, and they came in my door bearing a bag with all of the garbage!  They picked it up for me!  Yay!  So happy at this point.

Soon came suppertime at my parent’s house, with all my family, and a friend.  Do you know what the best dinner ever is (in my books)?  It consists of BBQ chicken, BBQ potato slices, vegetables, Greek salad, corn bread, and butternut squash.

{Dad makes these – my Grampie’s recipe.  Don’t they look awesome?  And my crazy little bro… haha}

Followed by my favourite cake EVER.  Let me describe this cake to you.  This chocolate cake recipe, made into three layers.  The layers are filled with whipped cream, and then the whole cake is iced with chocolate cream cheese icing.  Pretty close to perfect.  Mind you, the cake never stands up quite straight, but that does nothing to how wonderful it tastes.

Then, there were presents.  Enough said.

Around 9 o’clock, I convinced my hubby to watch a chick flick with me.  Flicked through Netflix, and chose Vanity Fair.  I must say, it was pretty good.  He was bored, but oh well.  My birthday, right?  πŸ˜‰  (Thanks babe for watching it with me.)

So there you have it.  That is most of my birthday summed up in, well…  I guess it wasn’t really summed up.  Quite detailed actually.  Oh well.

Here’s the recipe for the cake!

Cream Cheese Trifle Cake

One chocolate cake, made into three layers

Chocolate Cream Cheese Icing (recipe follows)

Whipped Cream Filling (recipe follows)

Place first cake layer on a plate, top with whipped cream.  Repeat for next layer.  After you’ve placed your third layer on, coat the entire cake with the chocolate cream cheese icing.  The more you can slap on, the better.

Chocolate Cream Cheese Icing

1 pkg cream cheese, softened

1/4 cup margarine, softened

2 tsp vanilla extract

3 heaping Tbsp cocoa

3 cups icing sugar

Cream the cream cheese, margarine, and vanilla together.  Add cocoa and sugar, and beat until smooth.  Frost that cake!

Whipped Cream Filling

1 1/2 cups whipping cream

1/2 cup icing sugar

Whip together until firm peaks appear.  Fill that cake!  Do it.

Enjoy.  It’s really the best thing since sliced toast bread.  (That actually went through my brain, I had to write it.  Toast is completely different from bread, right?)

30 Day Challenge

Day 4 – Your views on religion

Religion, as such, is not something I believe in.  Religion is performing acts to achieve a purpose, normally eternal peace, life, etc.  Works does not get you these things.  Obedience does not get you these things.  The sole way to salvation is through Christ Jesus; believing in Him, that He died for you, that you’re a sinner and he can reconcile that.

“I am the way the truth and the life.  No one comes to the Father except through me”  John 14:6

He is the only way.  You can never work your way into heaven.  There is no possible way we can be good enough on our own.  Only through Christ’s death and His covering of our sins, can we come to God.

Berry Trifle

Dessert | March 20, 2012 | By

This post is going to be a smorgasbord of many things.  Just to warn you.

The last 24 hours have been pretty great.  It started out last night with an apple crisp.  We got home from our Bible study, and I needed something to eat.  Something half sweet and half healthy.  Apple crisp was my answer.  It was pretty darn good.  And cute too.

I’ll share this recipe with you some other time.

Then today, we (as in me and Mom) made a blueberry streusel coffee cake (minus the steusel, adding cream cheese icing).

She made the cake, I made the icing and iced it.  Combined effort.  It happens a lot around here.

I thought it looked really pretty, so I just couldn’t resist the urge to photograph it.  πŸ™‚

I forgot to mention that it was an absolutely beautiful day today.  The most excellent first day of spring.  23 degrees, sunshine, clear skies – wow.  I just wanted to find as many chores outside as possible, so that I could spend as much time soaking up the sunshine as I could.  And soaking in the good mood it puts me in.  I love what a good, pretty, day-in-the-sun kinda day can do.  It really lightens my spirit.  I am always so thankful for the beauty around me on sunshiny days.  So pretty…  that we went for a walk.  Or two.  The second walk took my little family downtown.  Such a pretty little town, with cute, obnoxious ducks, and friendly people.

We started with the ducks.  Cael loves to watch them.

Then we walked.  And visited the store.

It was really just a great all-around day.  I enjoyed it.  I hope tomorrow is just as great.  I pray that I would just really appreciate every day, more and more.  Each one is special.

To the recipe.

Caleb.  He’s my biggest little brother.  He has finally gotten taller than me, he’s blonde, and he’s REALLY good at making a mess. …. .  Especially in the kitchen.  He’s actually quite notorious for it.  He never follows a recipe (he tries, it just never happens), and always makes the biggest mess physically possible ever time…  And leaves the mess for someone else to clean up.  I must say though, he’s gotten better.  I’ll give him that much.

Just a disclaimer before I start…  Caleb has informed me that the next time he makes this, I am to take better pictures as this one ‘is not pretty’.  (He kind of tried to squish too much into a little bowl…)  So, I’ll give you better pictures sometime in the future.

Berry Trifle
Creamy filing with a fluffy cake and berries! Best trifle!
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  1. 1 angel food cake (a cake mix works, but if you really want to make your own, that's cool)
  2. 500 ml whipping cream
  3. 2 pkg cream cheese, softened
  4. 2 Tbsp sour cream
  5. 1 tsp vanilla
  6. 1 cup icing sugar
  7. 1 pkg vanilla pudding mix
  8. Mixed berries (a mix of strawberries, blueberries, raspberries, etc - whatever you like, however much you like)
  1. Prepare angel food cake. Cut into cubes (about 1-inch cubes)
  2. Blend cream cheese, sour cream, and vanilla together. Add icing sugar and pudding mix.
  3. Whip the whipping cream.
  4. Fold into cream mixture.
  5. Stir cake cubes into the cream mixture. Β Put half of mixture into a trifle dish. Β Top with berries. Add the rest of the cake/cream mixture, and top with remaining berries.
Adapted from Caleb
Adapted from Caleb
Whisks and Wooden Spoons

This is delicious.  I can never help but take at least two servings.  Even when my belly feels like it might just explode.  I have GOT to eat more.  Mmmmm…  If you are on a diet, sorry, but you need to try this.  Please.  It’s just so good!

He enjoys it….  πŸ™‚

Do you have fun in the kitchen?  Do you make a mess? 

{I know I do!}

**Linked up on Lambert’s Lately, Honest Mum

Pumpkin Cheesecake Squares

Squares and Cookies | November 13, 2011 | By

More and more pumpkins.  Pumpkin is great to bake with.  It makes food moist, and adds a great subtle flavour.  To top things off, it’s a vegetable – so it’s healthy too!

I said my last post that I would be making Pumpkin Cheesecake Squares.  And so I did!  They’re for a potluck at church tomorrow – I’ll let you know how they go over.  They look pretty good!  If you wanted to make this recipe a bit healthier, you can substitute milk fo the whipping cream, and can use light cream cheese in place of regular.  Yogurt cheese would probably work well too, which would make this quite a bit healthier, with fewer calories.  Here’s the recipe.  Enjoy.

Pumpkin Cheesecake Squares


3.4 cup brown sugar

1/2 cup white sugar

3/4 cup flour

3/4 tsp baking soda

1 tsp cinnamon

2 cups oats

1/2 cup gingersnap cookies, crushed

1/2 cup cold butter or margarine


2 pkgs cream cheese, softened

1 cup sugar

1 cup mashed pumpkin

2 Tbsp flour

1 Tbsp allspice

1 tsp cinnamon

2 tablespoons whipping cream

2 eggs

Heat oven to 350.  Stir together all dry ingredients for the crust.  Cut in butter with a pastry cutter until crumbly.  Press into 13×9 pan (ungreased), reserving 1 cup for topping.  Bake for 1o minutes.

In a bowl, beat together cream cheese and sugars until smooth.  Add remaining ingredients and mix well.  Pour over cookies crust.  Sprinkle with reserved topping.  Bake for 4o minutes, or until center is set.  Refrigerate until chilled.  Before serving, if desired, drizzle with both chocolate and caramel ice cream topping.

They look really great.  Can’t wait to try taste them.

Try out my Pumpkin Cranberry Bread if you enjoy pumpkin!

What autumn fruits/vegetables do you like to use in your cooking and baking?