Ricotta Cheesecake with Figs and Honey 

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.

Salted Honey Pie

 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.