The snow has come here in Minnesota, and for me it's all the better excuse to stay inside and bake. Actually though, this week's recipe is a no-bake recipe. I'm never quite sure what to think about no-bake recipes though. Part of me feels like I'm opting out of harder baking projects that actually use the oven, but then again some of my favorite recipes are no-bake.

Also a pic from the weekend I really enjoy:

I really enjoy the last shot with the loon, just because of the difference in the foreground and background.

Anyway, here is the recipe:

White Chocolate Lime Cheesecake Bars:

Yields 9 bars
From: Bon Appetite October 2007

For the Crust:
7 ounces white chocolate chips
23 chocolate sandwich cookies

Line a 8 by 8 by 2 inch square baking pan with foil, extending over all sides. Stir white chocolate in a small metal bowl set over saucepan of barely simmering water until melted and smooth. Remover bowl from over water. Finely grind cookies in a food processor. Add 2 to 3 tablespoons of melted white chocolate and blend until mixture comes together. Set aside remaining white chocolate for filling. Firmly press mixture onto the bottom of prepared pan. Chill while making filling.

For the Cheesecake Filling:
1/2 cup chilled whipping cream
1 8 oz package cream cheese, at room temperature
3 tablespoons sugar
3 tablespoons fresh lime juice
2 teaspoons grated lime zest
lime wedges or lime twists (for garnish, optional)

Beat whipping cream in medium bowl until peaks form. Beat cream cheese, sugar, lime juice, and lime zest in a large bowl until smooth. Beat in remaining white chocolate. Fold in whipping cream in 2 additions; spread over prepared crust. Chill until filling is slightly firm, at least 2 hours. Using foil as an aid, lift cheesecake out of pan. Cut into 9 bars. Garnish with lime wedges or lime twists.

That it! The bars are extremely good, and they are super simple to make.
Leave any questions you might have in the comment section below!

So, last week I promised a Halloween recipe. Now, I know this really jumped the gun, but I decided to make them on Wednesday, as I will be baking at my cabin on Sunday.
I decided not to go the tradition pie route, and after noticing there was so many things with pumpkin in them all over the Internet, I decided I couldn't go that route either. I remembered a cookie book I got last year, and it proved to be the jackpot. I found a great butter cookie recipe that is super easy to make into really cute candy corn cookies. It also makes a ton for one batch so it is perfect for parties!
I myself brought them to school, and they were eaten up right away!

Halloween Candy Corn Cookies

Yields: 4 dozen
Adapted From: taste of home: Cookies

1 1/2 cups butter softened
1 cup brown sugar*
1/2 cup sugar
1/2 teaspoon vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Yellow and orange (or red to make orange) gel of paste coloring

In a bowl of a stand mixer fitted with paddle attachment, cream butter and both sugars until light and fluffy. Beat in vanilla. Combine flour, baking soda, and salt; gradually add to creamed mixture as well.
Divide the dough in half. Tint one portion yellow. Divide the remaining dough into two-thirds and one-third portions. Color the larger portion orange, and leave the smaller portion white.
Shape each portion of dough into one 8 inch log, and then cut them lengthwise with a sharp knife to create two 8 inch logs for every color. Flatten the top, and push the side in a slight angle. Place orange logs on top of yellow logs; push the sides at a angle. Tops with the white logs; form a rounded top. Wrap in plastic wrap and refrigerate for 4 hours or overnight.
Unwrap and cut into 1/2 inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees F for 10 to 12 minutes or until set. Remove and cool on pan for 10 minutes before transferring to a wire rack to cool completely.

*The brown sugar gives the cookies so much more flavor, however, the colors of the cookie wont be as bright. If you want very neon-colored cookies substitute white sugar. Note, however that you will be giving up flavor.

Happy Baking!

This weekend I had planned on making a fall dessert, however a stumbled upon a recipe that I couldn't pass up. (I'll save Halloween for next week.)

Tiramisu Brownies

Makes: 20

For the Lady Fingers:
4 ounces Egg Whites
½ cup Sugar, Divided
3 Egg Yolks
1 teaspoon Pure Vanilla Extract
¾ cup All Purpose Flour
½ teaspoon Baking Powder

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or Silpats. Set aside until needed. In the bowl of a stand mixer, whisk the egg whites until they begin to foam. Slowly add ¼ of sugar and continue whisking until stiff peaks form. In a separate medium bowl, whisk together the egg yolks and the remaining ¼ cup of sugar. Mix in the vanilla.
In a small bowl, combine the flour and baking powder and then add it to the whipped egg whites. With a spatula, carefully fold the egg white and flour mixture into the egg yolks until fully incorporated. Transfer the batter to a piping bag fitted with a round top. Pipe 2 ½ inch bars, leaving at least 1 inch between each bar, onto the prepared baking sheets. (This can be tricky, if you batter was runny like mine, just do your best, it's ok if they spread out a bit.)

Bake the ladyfingers until they have puffed and begin to turn a light golden brown, about 7 minutes. Allow the ladyfingers to sit on the baking sheets for one minute and then transfer to a cooling rack to cool completely.
These last up to 2 weeks in a sealed container. They will last even longer in the refrigerator and/or freezer.

For the Brownies:
12 oz. chocolate chips
1 cup unsalted butter, softened
1 cup sugar
4 whole eggs
4 egg whites
1 cup cake flour
1 batch soft ladyfingers

In a large bowl, melt the chocolate. Stir until smooth and leave it to cool. Heat the oven to 350°F. Line a 13″ x 9″ baking pan with parchment paper. Add chocolate to a mixing bowl with the paddle attachment on. Beat in the butter followed by 1 cup of sugar and the 4 eggs and 4 egg whites. Add the flour and mix on low speed until just combined. Pour the batter into the prepared baking pan minus 1 cup of the brownie batter. Lay the ladyfingers upside down on top of the batter, and push down slightly.

For the Tiramisu Topping:
8 ounces mascarpone cheese, room temperature
8 ounces cream cheese, room temperature
1/4 cup sugar
4 egg whites
2 teaspoons pure vanilla extract
1 cup coffee, brewed

Brew coffee. Using a pastry brush, carefully brush the coffee over the ladyfingers until they are saturated.
In a large bowl, combine the mascarpone cheese, cream cheese, and 1/4 cup of sugar, 4 egg whites and vanilla extract. Spread topping over ladyfingers. Place spoonful of brownie batter on top of the creamy filling and swirl it lightly with a toothpick or knife. Bake for 45 to 50 minutes or until center is almost set and brownies begin to pull away from sides of pan. Cool completely in the pan before slicing it.


This weekend I had a inclination to make a cake. I don't know, just one of those weeks. So, after a quick look through my Pinterest boards I found a recipe for a vertical layer rose cake. I decided to take it a step further and create a four layer checkerboard cake with a fall theme.

The cake turned out pretty well, not my best, but certainly still good! (I didn't make enough frosting, so couldn't make roses all the way up the cake oops!)

 I would certainly recommend this cake for parties as it turns out to serve quite a lot of people.

Fall Checkerboard Rose Cake

Serves 13
From: i am baker

For the Cake*:
2 1/4 cups cake flour
1 cup milk at room temperature
6 large egg whites at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
1 1/2 sticks unsalted butter, softened but still cool
Gel/liquid food coloring

Heat oven to 350 degrees. Prepare two 8-inch cake pans. Make sure milk and eggs are room temperature. Pour milk, egg whites, and extracts into medium bowl and mix with fork until blended.
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute. Pour batter evenly into two separate bowls, tint layers desired color.
Pour batter into two prepared cake pans. Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.
Allow cake to cool to room temperature.

*This recipe will make a two layer cake, I made a four layer cake, if you wish, double the recipe to do so.

For the Butter creme:
1 bag powder sugar (about eight cups)
1 cup shortening (Crisco)
2 tsp vanilla extract (use clear if want white frosting)
1/2 cup - 3/4 cup milk

Cream shortening and vanilla in mixer for 2-4 minutes. Add in powder sugar, one cup at a time. If you find your mixer struggling, slowing add in milk. Use more milk for a creamy consistency, use less milk for a stiff consistency.

*If creating two batches of cake, create two batches of butter creme as well.

For the Assembly:
Check out this article from i am baker for the basic way to create this cake.

I used the method above, except I used four different cakes, and then layered them on top of one another with frosting in between. I also didn't freeze the cake, and found this was ok, but if you feel the need to do so, feel free!

After assmble frost with roses! Find a great tutorial to do so here!