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Pumpkin Cake Cheesecake


Pumpkin Cake Cheesecake
Here's the thing about cheesecake. Actually, here's a few things. It cracks even if you follow all the instructions correctly, you can never really tell when it's done, it takes forever to bake and cool down to the perfect chilled temperature...but it's honestly ALWAYS worth it. Or, at least it is most of the time. This cheesecake in particular seemed like it was destined for failure from the start because within about 5 minutes of me placing it in the oven, the glass baking dish I had placed on the rack underneath it to provide steam suddenly cracked into two. I was so caught off guard, I turned off the oven while the cheesecake was still in it and then proceeded to freak out about how I was going to handle the situation. I've done this version of a water bath many times while making cheesecake and never had any issues so yeah...total freak-out session But I gathered myself together, got the dish out, replaced it with an aluminum pan and re-pre-he
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Salted Caramel Apple Pie

Salted Caramel Apple Pie

This weekend, I made salted caramel for the first time and aside from the fact that I'm shocked and elated that I got it right on the first try, I'm really trying to figure out why it's taken me so long to make it. Like seriously, this stuff is liquid gold. It's an abomination that up until now I've been using jarred salted caramel. I decided I'm going to put it in and on everything I possibly can and as you can see, I started with this pie. Caramel is just meant to be with apples, so adding it to apple pie was a no-brainer. I thought the pie might turn out super sweet, but it was honestly perfect. The crust was out of this world and I know I call a lot of things out of this world, but it really was. There was one small flaw and that was that it turned out a little runnier than other pies I've made and so I've adjusted the recipe to include a tablespoon of tapioca to firm up the filling. The only person more excited about this pie than I was is

Oreo Macarons

Oreo Macarons

Is it just me or do macarons have the ability to ruin a person's entire day instantly?  I'm talking, total mood change. 100 to 0, real quick. I feel like I should honestly give my poor husband a heads up before I decide to get in the kitchen to make some roons (as he refers to them) because it really determines how the rest of his day is going to be. But then again, why am I blaming the macarons? It's my fault. Why fix something that ain't broke right? Well, I just couldn't handle all the extra egg yolks. I thought I could find a way around it. And from what I read online, a few people had already found a way around it....by using egg whites from a carton. I was mind-blown and super pumped to try it. Why oh why did I have to try it? I kid you not, I made 6 different batches. First I tried under beating the egg whites, then I beat them a little more, then I under mixed the batter, then I mixed it a little more. I even played around with various oven

Peach Upside-Down Cupcakes

Peach Upside-Down Cupcakes

Raise your hand if your local farmer's market sells THE BEST peaches ever. 🙋🙋 If I had more than two hands, I would raise them. Because these Ohio Red Haven peaches are seriously the bomb dot com. And once I knew they were at their peak, I drove right on over and got a bunch to make these upside down cupcakes! I really loved how these turned out, although I did have a little incident during the inverting process. Apparently, inverting 12 individual cupcakes out of a cupcake pan is ten times more difficult than flipping one cake out of a pan. Somehow, the cupcakes flipped out and OVER so they landed face down, instead of face-up. I was almost discouraged from photographing these altogether after that happened, but I knew you guys would love this recipe and I was able to salvage a few. I didn't have ice cream on hand when I made these, but I'm thinking some vanilla bean ice cream or even fresh whipped cream would pair amazingly with these little treats!

S'mores Chocolate Chip Cookies (& A Giveaway!)

S'mores Chocolate Chip Cookies (& A Giveaway!)

So, if I said I'm back for good this time, would you guys believe me? Because I promise, this time I'm for real! Well, I was technically for real the first time. But at that time, I was thinking that a redesign would be a fairly quick and easy process. Boy, was I wrong. It takes a lot of time, a lot of coding, a lot of trial runs, and of course, it takes a truly understanding and talented web designer. I could not have done all of this without Lisette of High Note Designs  so a huge thank you to her for making all this possible and for being so patient with me. Now, let's get to the yummy stuff! Truthfully, I haven't made something this decadent in months. I can't resist sweets. I can't JUST eat one and I can't have a piece of fruit to satisfy the craving. So, I decided, I need to not have baked goods in the house at all,  period.  But obviously now that the blog is back in business, that's going to have to change! It looks like it's tim

Double Chocolate Silk Cream Pie

Double Chocolate Silk Cream Pie

Well, hello again! It's been a while. A little over two months, but who's counting? I haven't forgotten you all, I've just been really busy with life and working behind the scenes on my blog redesign. I'm hoping it will be ready to go live by 2017, so let's keep our fingers crossed! In the meantime, let's enjoy some pie. As we all know, I have a very public love affair with chocolate SO the instant I saw this recipe for a double chocolate silk cream pie, I knew it needed to happen as soon as possible. And OXO's  9" pie plate from their awesome new glass bakeware line came perfectly in handy. I love their new line so much because it is made from thermal shock resistant borosilicate glass, which means it can withstand extreme temperature changes without cracking or shattering. Also, the generously sized rims make the pans so easy to carry.

Pumpkin Molten Lava Cakes

Pumpkin Molten Lava Cakes

Hi  there! Notice anything different about the blog today? Culinary Couture is now officially Confessions of a Confectionista! What do you guys think of the new name? The rebrand is only 50% underway since my redesign is not live yet, but I can't wait for you guys to see it! In  the meantime, do you SEE these ah-mer-zing pumpkin molten lava cakes? They are the epitome of Fall. The idea for these randomly came to me one night this week and I couldn't wait another second to test it out. Unfortunately, dulce de leche was harder to get my hands on than expected (boo Ohio!), but that's fine, because these were one hundred percent worth the wait! Literally, they were everything I expected them to be, plus so much more. Perfectly spiced, perfectly moist, and perfectly decadent. Just imagine taking a bite of a warm pumpkin pie and having it melt in your mouth. Need I say more?

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