Mini cranberry cheesecakes with orange pannacotta - glutenfree

Six dark pink cheesecakes with pretty swirl on the top. You can see on pictures how nice they look. But until you make them you cannot know how they taste. I spoil the surprise – it is the best cheesecake I have recently eaten. Slightly sour cheesecake perfectly harmonize with slightly sweet velvety pannacotta. The base made of granola crunch nicely. The whole dessert is subtle but clear in taste. You may serve it as small treat for everyone or bake as one big cheesecake and slice. Enjoy!

 

You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

6 x ramekins 4 inch or one round springform 8 inch

 

 Base:

  • 170 g granola (I used mix of: oats, puffed rice, quinoa seeds, flaked coconut and dark chocolate)
  • ¼ cup butter, melted

 Cheesecake:

  • 300 g fresh or frozen cranberries
  • 2 tablespoons sugar
  • 1 tablespoon freshly pressed lemon juice
  • 250 g cream cheese
  • ¾ cup sugar
  • 2 eggs
  • 150 ml whipping cream

 Pannacotta:

  • 2 tablespoons freshly pressed orange juice
  • 1 tablespoon gelatine
  • ¾ cup whipping cream
  • zest of ½ orange
  • 125 ml Greek yogurt, plain

 

Make the base: mix together the granola and melted butter. The bottom and sides of ramekins (or only a bottom of a spring form) line with baking parchment. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.

Make cheesecake: place cranberries with sugar (2 tablespoons) and lemon juice in a small saucepan. Stir and cook (about 10-15 minutes) until fruits crack. Press fruits throw the sieve to discard skin and get smooth puree.

In a medium bowl place cream cheese, cream, sugar and eggs and beat with a spoon until smooth. Pour the cranberry puree and beat together.  Pour the cheesecake mixture over granola base in the form. Cheesecake will be baked in water bath (bain-marie). Place ramekins in a brownie pan and fill the tray with hot water to the half-way of ramekins side (or: wrap the spring form in two pieces of aluminium foil and place in a bigger pan filled with hot water to the half-way of springform side). Place together in hot oven (325°F) and bake for 40 minutes (one big cheesecake for 1 hour). The cheesecake have to be set on its surface if is not bake it longer. Once is baked remove from bigger water pan, waste the aluminium foil and place in forms to the fridge for overnight.

When the cheesecake bakes make pannacotta: place gelatine in a small bowl and cover with orange juice. Set aside for 5 minut to bloom. After this time heat gently in a double boiler or microwave until dissolves. The whipping cream cook with orange zest until hot. Place the sugar in a heatproof bowl and pour over the hot cream. Stir until sugar dissolves. Add liquid gelatine, stir together. Pour Greek yogurt over the cream mixture and mix together until smooth. Silicon moulds (shaped as desired) fill with pannacotta and place in the freezer for overnight.  

Next day remove cheesecake/s from the pan and place on a cake stand. Remove the pannacotta from moulds and place one on the top of each small cheesecake (or more on the big cheesecake). Decorate with chopped freeze-dried cranberry.

 

 

 Category: Cheesecakes.

Tags: cranberry, glutenfree, orange.

Pumpkin roll cookies with nut filling

These are shortbread cookies with interesting look interesting composition with pumpkin puree. Pumpkin and yeast change the structure of dough and cookies are not so crunchy like classic but it is still shortbread. The nut filling diversifies the taste and texsture. It is lovely and yummy dessert for autumn afternoon. Enjoy!

 

30 cookies

 

Ingredients:

  • ½ cup + 2 tablespoons butter, softened
  • 4 oz pumpkin puree
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups + 2 tablespoons all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon active dry yeast
  • ¼ teaspoon salt

 Filling:

  • 3 tablespoons finely chopped walnuts or pecans
  • 3 tablespoons turbinado sugar

 

 

In a small bowl mix together filling ingredients and set aside.

In the bowl of a stand mixer place butter, pumpkin puree and sugar and beat until light and fluffy. Mix in egg and vanilla extract. In a separated bowl mix together flour, baking powder, yeast and salt. Add flour mixture to the butter mixture still mixing on medium speed until the dough is smooth. When is ready, remove it from the bowl and divide in two equal parts. Roll each piece onto a floured surface into an 8 x 6 inch rectangle. Sprinkle each rectangle with filling and roll up tightly, jelly roll style, starting with a long side. Wrap in plastic (each separately) and place in the fridge for 1-2 hours.

Preheat oven to 350°F and line a large cookie tray with parchment paper.

Once the rolls are cooled becomes to be stiff and easy to cut. Slice each into 3/8-inch wide slices. Place cookies onto the prepared tray. Bake for 10 minutes until light brown on bottoms. Just after baking they will be still soft and start to be hard when cooling. Cool on a wire rack.


 

Category: Cookies.

Tags: pecans, pumpkin, walnuts.

Glutenfree oat cookies with pistachio and cranberry

Let me introduce very easy and scrumptious cookies. You do not need to roll, to chill, to rise, to press them. All ingredients just beat together, divide into small portions and ready to bake. These cookies are crunchy on the outside and chewy in the inside. They are totally glutenfree so could be the perfect dessert for any child, any adult. And, one more.. they are super tasty. Enjoy!

 

24 cookies

 

Ingredients:

  • ½ cup (minus 1 tablespoon) butter, softened
  • ¾  cup turbinado sugar
  • 1 tablespoons agave syrup (or other plant based syrup)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 6 tablespoons buckwheat flour
  • 7 tablespoons rice flour
  • 125 g rolled oats
  • pinch of salt
  • 1 teaspoon baking powder
  • 100 g finely chopped unsalted pistachios
  • 100 g dried cranberries, chopped

 

 

In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in plant syrup, egg and vanilla extract, mix together. Add both flours, baking powder, salt and oats, mix until combined. Add pistachios and cranberry, mix just until incorporated.

Preheat oven to 375°F and line a large cookie tray with parchment paper.

Take walnut sized pieces and roll them into a ball between your palms. Place each ball onto the prepared tray. Do not keep them very tight because they will slightly rise in the oven. Flatten each ball slightly and bake the tray for 15 minutes until cookies are golden brown. Just after baking cookies will be still soft, let them rest on the tray for about 10 minutes then transfer to a wire rack to cool completely.


 

Category: Cookies.

Tags: cranberry, glutenfree, oats, pistachio.

Glutenfree buckwheat hazelnut cake with cranberry orange filling

This is light layer cake perfect for any autumnal afternoon. Sponge made of buckwheat flour and ground hazelnuts does not consist gluten and fat, is surprisingly moist and slightly crunchy in the mouth. Three layers are filled with cranberry orange puree and whipped cream. The cake is easy to cut, stays fresh for several days, is subtle and light. And the tastes composition – perfectly autumnal and cosy during those dark afternoons. Enjoy!

 

springpan ø 9 inch

 

Sponge:
  • 5 eggs
  • 2 tablespoons hot water
  • ¾ cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 cup buckwheat flour
  • 1 teaspoon baking powder
  • 100 g finely ground hazelnuts
  • 60 g dark chocolate, finely chopped

 Filling:

  • 250 g cranberry puree (canned or home made)
  • 3 tablespoons freshly pressed orange juice
  • 1 teaspoon Cointreau (optional)
  • 3 teaspoons gelatine
  • 600 ml whipping cream
  • 2 tablespoons icing sugar
  • 2 tablespoons dark chocolate, finely ground

 

Grease and line the springpan (bottom only). Preheat oven to 350°F.

Sponge: in the bowl of a stand mixer fitted with the paddle attachment beat eggs and water at high speed until light and fluffy. Add sugar and both extracts, beating until sugar has dissolved. Mix in flour with baking powder. Add hazelnuts and chocolate, mix until incorporated.  Spoon cake mixture into prepared pan and even the surface. Bake for 30 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 5 minutes then transfer into a wire rack and cool completely.  

Make filling: in a medium bowl mix together cranberry puree, orange juice and Cointreau. If you want to use home-made puree place 300 g fresh or frozen cranberries in a small saucepan, add 2 tablespoons sugar and 1 tablespoon lemon juice and cook (about 10 minutes) until fruits crack. Press fruits throw the sieve to discard skin and get smooth puree. Place the gelatine powder in a small bowl and pour over the cold water. Let it stand for 5 minutes until is solid. Place the bowl in a double boiler or microwave and heat until gelatine is melted. Whip the cream and icing sugar until stiff peaks forms. Add liquid gelatine and mix together.  

Slice the cake horizontally into three equal layers. Place the first layer on a plate, spread the half of cranberry puree over, spread 3 tablespoons of cream mixture on the cranberry and sprinkle with ground chocolate. Cover with the second layer and repeat the procedure. Cover with third layer. Spread the rest of whipped cream on the top and sides of the cake. Reserve 2 tablespoons of cream. Place it in a piping bag and make small decorations on the top. Add some fresh cranberry fruit.


 

The recipe comes from the book 'Chocolate'.

Category: Layered.

Tags: chocolate, cranberry, orange.

Pumpkin and chocolate pumpkin mini cupcakes

In the autumn time I am seeking for opportunities to use pumpkin in my bakes as the season is so short. Here we have mini cupcakes pure pumpkin or the same batter with some cocoa addition. For getting more than just-pumpkin-cupcakes inside are: wheat and buckwheat flours, chia seeds and toffee pieces. The preparing is very easy and quick, you even do not need to use mixer, just beat everything together in a bowl. My cupcakes are shaped as leaves, pumpkins and acorns for more autumnal mood but baked as ordinary mini cupcakes will be nice too. If you like you can frost them with sugar icing however it is not necessary. Enjoy!

 

16 mini cupcakes

 

Ingredients:

  • ¾ cup sugar
  • 1/3 cup all purpose flour
  • 1/3 cup buckwheat flour
  • ¼ cup spelt flour or whole flour
  • 1/8 cup chia seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼  teaspoon salt
  • 1 teaspoon cinnamon
  • 2 eggs
  • ½ can (8 oz) pumpkin puree
  • ½ cup canola oil
  • ½ cup toffee pieces
  • 1 tablespoon dark cocoa
  • 1 tablespoon milk

 

 

Grease and line mini muffin pan. Preheat oven to 350°F.

In a large bowl stir together sugar, all flours, chia seeds, baking powder, soda, cinnamon and salt. Add eggs, pumpkin and oil. Stir in toffee pieces. Mix until combined. Pour half of the batter evenly into 8 prepared pan holes. Add cocoa and milk to the remaining cake mixture and mix until incorporated. Spoon cocoa batter to the remaining pan holes. Bake for 25 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 5 minutes then transfer to a wire rack to cool completely.

If you wish to frost cupcakes beat ½ cup icing sugar with 2-3 tablespoons warm water until smooth. Pour over cupcakes.

 
 
 

The recipe is inspired by Better Homes and Gardens' 'Fall Baking' magazine however changed by me.

Category: Cupcakes/muffins.

Tags: chocolate, cocoa, pumpkin, toffee.