I used to put all the Reese’s cups inside of the Cheesecake batter and that was good. But…Now I add them all to the top after baking, cooling & cutting. I like the new look and will do all candy/ candy bar CC’s that way from now on..Use your imagination; Heath, Almond Joy, Snicker’s, Symphony, Butterfinger, etc…
I know it’s not quite the Season for this…Being that this CC is really sold between Thanksgiving and January..But man is it Yummy!! I Love White Chocolate Cheesecake! I mean, who doesn’t?? It’s not just White Chocolate, you have to like cranberries too, but the combination is sublime. The cranberry curd just a little tart, but then you get the burst of sweetness from the White Chocolate to follow through. BAM!! Flavor sensations galore!! It’s just the flavor combo that I Love..Just like My coffee..A trickle of bitter ( as I like Dark Roast) followed by the sweetness of the creamer. Perfect combo.
It’s My favorite time of the Year. FALL. Where there’s abundant Sunshine, yet it’s not so blazing Hot, leaves are changing colors and that reminds me to let go of things as the brilliant leaves tumble to the ground and go back to nature in the form of compost. So their little lives are not wasted. It’s also time to gather wood, have bonfires, watch football, switch from shorts to jeans and get the wood stove prepped for wonderful wood fires. Annnnddd the best part of Fall is the flavors…
I mean Fall spices, pears, apples, pumpkin almost everything, squashes, sweet potatoes, oven roasted potatoes, apple cider, brats on the grill, chili ( with Chocolate added of course), stews & chowders, and all the amazing Desserts that I get to make for My Customers..
Like this Yummified Pumpkin Ginger Cheesecake with the addition of being done “Turtle Style” to fling it right over the top. This one is done with Caramel Sauce & Walnuts. But is available with Pecans and is properly finished with Chocolate Ganache zig zags for those with bold Spirits. Chocolate goes with Pumpkin, there I said it. My creamy Pumpkin Ginger is A OK by itself. However, for those who crave more, I present Pumpkin Ginger Turtle Heaven Scent style…Dig In.
This is my favorite time of year and invokes fond memories of years past while sustaining me in the present moment at the same time. Balance is sometimes hard to find during the Holidays, but just paying attention to your surroundings and staying focused on the many things we all have to be grateful for is key. While I am out walking on our country road strewn with what appears to be a leaf carpet on each side I say aloud things I am grateful for. I try to name something new each day so it doesn’t become a chore, it’s a blessing.
There are many distractions in our lives if you will allow them. Refusing to give them the time of day ( and your attention) is paramount. Begin to focus on what really matters. especially with Thanksgiving approaching. It will add life to your years and joy to your heart.
Food makes me happy, the flavors of the season are old friends who come to visit and impart your taste buds with fond memories. Joy comes from the heart and certain foods, especially seasonal foods, fill me with peace as I savor every morsel. I am looking forward to another Family Turkey Day and serving my customers some delicious pies, pastries, cakes & cheesecakes.
So stop to smell the roses, watch the birds clamor at the feeder, the leaves change color & drop to Earth, the brisk morning walks full of gratitude & health. Enjoy friends and family and don’t forget to bring desserts. You don’t have time to bake? I got you covered.
These represent some of the Fall flavors not to be missed. Don’t forget; Cranberry Apple Pie, Pumpkin Pie, Sweet Potato Pie and Mama’s Apple Cake! I will be posting a new blog soon concerning CHRISTMAS flavors- The Most Wonderful Time of the Year!
Running short on time this Christmas Season I decided to experiment with using Heaven Scent’s awesome vanilla buttercream piped onto my delicioso sugar cookies. See normally I would make royal icing and flood these babies for a profound & dramatic effect. My sugar cookie designs are really pretty basic & I am in awe of the creative designs of some sugar cookie artists, but I digress here.
Any flooded cookie design looks magnificent and tastes fantastic if properly prepared. First, you must have a good recipe, properly chill the dough ( so it doesn’t take on too much flour & get tough), bake it properly ( I like mine just barely brown on the edges- so slightly crunchy on the outside, tender & soft in the middle!), and then choose a yummy icing to finish things up.
Lastly, storage is important here also; if you use buttercream for safety you must place in the cooler ( but not for long or the cookie will become too soft & mushy ( not cool!) from the cooler moisture), so 24 hrs. tops here. If using royal icing you can let dry at room temperature & in the field we would leave them out until sold ( they don’t last long!) but please be sure to not do this IF you have used egg whites in your icing!!
Next & finally comes the decoration(s) which can be basic ( as in the above cookies) or extremely intricate & clearly works of art. Even when I flood cookies I try to keep the designs simple but festive.
The above cookies were chowed down and none left for Santa, however my Grandson did leave some reindeer glitter food for the sleigh team..Merry Christmas all, enjoy the festivities, the season, Family, Friends & Loved Ones, walk in the traditions your Family has created for the season or make some of your own, be grateful for all that you have & Bless others wherever possible. If it is you that needs the Blessing, gratefully receive it & pay it forward when you are able!
Heaven Scent’s 2019 Gourmet Tarts Menu
Honey Almond = Sliced almonds, honey & brown sugar goodness $25
Chocolate Marble Truffle = Dk/ White choc truffle cream in choc crust $25
Cranberry Linzer = cinnamon nut crust w homemade cranberry jam $25
Almond Raspberry = crunchy almond filling w fresh raspberries atop $28
Chocolate Caramel Truffle = chocolate truffle cream w loads of caramel $25
Apple Crumble = fresh local apples w/ my crisp line streusel $22
Lemon Zinger = lemon curd in cookie crust $22
Chocolate Raspberry Mousse = choc rasp ganache, berries & choc mousse $25
Chocolate Espresso Truffle = choc espresso cream piped w choc mousse $25
White Choc Raspberry Truffle = Ras jam, white choc truffle cream, berries $28
**All are 11” Tarts & are not cut but should feed 12 people each. You can cut to 16 pieces if desired. These are all made with my cookie crust, vanilla or chocolate.
HEAVEN SCENT’S CHEESECAKE LIST FOR 2021-2
NEW YORK $30
SALTED CARAMEL BROWNIE $40
HOT FUDGE BROWNIE $40
CARAMEL APPLE CRISP $40
CHERRY CARAMEL AMARETTO $40
BANANA CARAMEL $40
LEMON BLUEBERRY $40
CAPPUCCINO FUDGE $40
PUMPKIN GINGER $40
COOKIES N CREAM $40
RED VELVET $40
CHOC ESPRESSO TRUFFLE $40
CHOCOLATE PEANUT TRUFFLE $40
BLACK RUSSIAN TRUFFLE $40
DEATH BY CHOCOLATE $40
GERMAN CHOCOLATE $40
TIRA MI SU $45
CHOCOLATE MINT TRUFFLE $40
FRESH GLAZED STRAWBERRY $40
PRETZEL LOGIC $40
KEY LIME $40
BAILEY’S WH CHOC TRUFFLE $40
**MY NEW LINE OF CRISP CC’S
APPLE,PEAR GINGER,BLUEBERRY HAZELNUT,PEACH,STRAWBERRY $40.
HEAVEN SCENT’S GOURMET CAKE LIST FOR 2019
APPLE CAKE W BROWN SUGAR FROSTING $35
PUMPKIN CAKE W MAPLE BROWN SUGAR FROSTING $35
BANANA CAKE W CC ICING & CARAMEL GLAZE $35
STRAWBERY SHORTCAKE (WHITE CAKE) $35
CHOC CAKE W CHOC MOUSSE $40
CHOC CAKE W FUDGE ICING $35
GERMAN CHOCOLATE $40
CHOC RASPBERRY GANACHE $40
RASPBERRY CHARLOTTE $55
CHOCOLATE VELVET TRUFFLE (FLOURLESS) $40
BUCKEYE TORTE $45
RED VELVET CAKE $40
BUCHE DE NOEL $55
ULTIMATE CARROT CAKE $40
CHOC RUM BUNDT W GANACHE GLAZE $35
This is the new Apple Cake made fresh from local apples, my own Fall Spice Blend, toasted walnuts and then topped with this extra celestial brown sugar frosting that takes your taste buds straight through the Milky Way!
This will be accompanied on the Fall Menu with Maple Brown Sugar Frosted Pumpkin Cake, my Pear Kuchen ( Coffee Cake) & a few others I am baking and sampling out. The flavors being featured are cranberries, chocolate, spices, pumpkin, pears, apples, brown sugar, caramel sauce & I might throw in a brown butter tart or two!