by jessica yoon
The second dessert I made for the pie birthday party was Dorie’s peanut butter torte. I loved the simplicity of the flavors which took me back to the candy bars I’d sneak up to my room as a kid. I’ve always been a fan of peanuts and chocolate, so this dessert especially hit a note with me. Especially in the mini, these really feel like an upscale, softer version of a Reese’s Pieces.
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I’m doing another retake. First it was the potatoes, gratin to mashed, and now it’s the pumpkin, from caramel pie to cheesecake. It’s repetitive, I know. I also admit, for a toddler blog, I have quite a few pumpkin recipes (here, here, here, and here). But, what can I say I’m a raging pumpkin-a-holic.
I’m working on cutting back. After all, this isn’t “Jessica’s Pumpkin Party” (although, it has a nice alliteration ring to it!). In the meantime, before I decide to lay low on the orange stuff I have to tell you about this amazing pumpkin cheesecake crumble. The taste and texture is similar to a New York style cheesecake, but immersed in pumpkin goodness. The original recipe was for making cheesecake squares with sour cream topping. I simplified mine and made it into a pie, left the sour cream out, and served it with crumbles of the leftover crust. The crumble tastes like evil granola: full of nutty, whole grain flavors that mask the fatty, buttery, white flour reality.
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Thanksgiving without pumpkin pie is like Christmas without cookies. I look forward to eating it every year but am always disappointed by what I make. I didn’t grow up eating pumpkin pie, so I distinctly remember the first time I had it. I fell in love with the creamy texture and buttery, shortbread crust. The pumpkin flavors were strong enough with just the right amount of sweetness.
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A few years ago I decided to bake a cake for each of my friends’ and family’s birthdays. I made everything from the basic white cake to red velvet to strawberry shortcake. For those who lived outside of New York, I mailed tins filled with brownies, snickerdoodles, and linzer cookies. I like giving baked goods as presents because it’s personal and different from a store bought gift. I have always greatly appreciated receiving homemade gifts because of the extra effort and thought that goes into it. It also showcases each person’s talent and unique relationship with you that makes it even more special and meaningful.
I used to think that it was cheap to bring cake as a present, but now I totally disagree! I think it’s such a sweet (no pun intended) gift, and one that can be enjoyed with so many other people too. Some of my most memorable birthdays came with homemade cakes. For my 7th birthday, my mom and my sister cut a yellow sheet cake in the silhouette of a little girl in a dress. They used candy to make a face and create the dress. My friends and I got to choose pieces with our favorite type of candy on it. On my 16th birthday a friend baked a rainbow cake for me which was so striking and festive. It was so reflective of that time and stage in my life. But don’t be intimidated! Not all birthday cakes have to be spectacular or memorable. Even though I’ve had a lot of mediocre slices of frosting slathered cardboard, I still only ask for cake on my birthday.
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