I hope you’re not surprised to see yet another recipe with figs. They are just simply one of my favorite foods and they are only available in a nearly nonexistent timeframe here. I have to get them while I can. This is my go-to cheesecake recipe. I love it because it’s not too sweet and uses great cheeses. I decided to add figs for an obvious reason and a bit of honey.
It’s really quite a process to make, but so worth it. This is the recipe I use. In my fig and caramelized onion pizza post I explained my oven situation. It sucks. So I promise this cheesecake isn’t burned. It’s just very browned. Thanks oven. I adjusted the recipe to my liking by only using a cup of sugar instead of a cup and a half. The i drizzled honey on top and arranged the figs on top.
It seems that Sundays around here were meant for baking. I invited my good friend and fellow blogger, Samantha Nitti, over for a festive baking party which included and was not limited to, listening to records of various festive sorts, sipping eggnog and hot chocolate and catching up on each others lives. It was great to spend time with Samantha and I always feel like I get to know her a little better each time we see each other. As I’ve said before, baking is very therapeutic. The recipe we decided to use was from The Kitchen McCabe but we both love chocolate and found it very fitting to stuff each cookie with a chocolate chunk. Samantha and I actually initially bonded over our love of chocolate chunks. The recipe is very easy to follow and only takes about 25 minutes to make. The outcome was a classic chewy ginger snap with a creamy chocolate center. We had also decided last minute to throw some crushed sea salt on the top. Yes, we both love the ‘salted everything’ craze but it just adds a whole new dimension of flavor to these cookies. We loved everything about the cookies and Harrison can attest to that as he was our Official Taste Tester. These cookies would make a great holiday treat to share or to give as a scrumptious gift.
Try them out and let us know what you thought!
I woke up at 6:30am this morning and had a penchant for pie. What’s new right? I think I wake up every morning in that state. It just so happens that my favorite restaurant in Milwaukee is called Honey Pie and guess what? They make deliciously amazing honey pie. Of course! Now, I’m assuming that they use some secret house-made recipe that I probably can’t get my hands on. But Joy the Baker, who I’ve been following in the blogosphere for quite some time, has a delicious Salted Honey Pie recipe that will knock your socks off. So I decided to get outta bed, brew some coffee and get my hands honied up for this pie.
If you’re in the mood to do some Sunday baking this is a great recipe. It takes several hours to actually get to the final product but every second is worth it. I ended up cleaning up around the apartment and working on some projects while I was waiting for the dough to chill and pie to cook. Also, it’d make a great pumpkin pie alternative if you’re not feeling pumpkin pie this holiday season.
Before you get’a bakin’ let me give you a few tips to achieve this beautiful pie. 1. be patient, especially if you’re making the crust from scratch like I did. The added refrigeration time makes it all the more worth while. 2. be prepared to be covered in honey. That’s a slight exaggeration but I did need to use my fingers to scoop the honey out of the measuring cups. It made a bit of a mess but it added to the journey of baking this pie. As an added bonus my hands are softer now. 3. listen to some festive fall/winter music while you bake. It takes the experience from a 10 to a 101.
I’m going to leave it to Joy the Baker to give you the 411 on the recipe. I followed it exactly and it’s a very well written recipe. I crushed up some flaked sea salt and sprinkled it on the top of the pie, served myself a slice…or two, plopped on the couch and enjoyed every bite while listening to my favorite fall/winter record (Chet Baker sings).
Follow the recipe here.
Do yourself a favor, pick a day when you have time on your hands and bake yourself this pie. Enjoy every moment and let me know how it went.