Hi! This is Andrea from Cooking with a Wallflower and I’m back on Ask Anna this month to share with you a brand new dessert: vanilla bean basque burnt cheesecake.

It’s September already. Can you believe it? And that means that the holidays are just around the corner. And if you’re like me, then you’re already wondering what desserts you might be baking this holiday season. It’s going to be a little busier for me and my husband this holiday season with a baby on the way. So if we’re looking to hosting or baking for friends and family, we have to think ahead.

I’m obsessed with basque burnt cheesecake. The caramelized top. The creamy custardy center. The ease of making and baking the cheesecake. What’s not to love?

I’ve done so many different versions in the past. This time, I thought I’d stick with the classic: vanilla bean. For this cheesecake, I used both vanilla bean and vanilla extract for that extra vanilla flavor. Seriously, the smell of vanilla in the kitchen is always so amazing.

I hope you enjoy this as much as I do.

Preheat the oven to 400F. Prepare a 7-inch spring form baking pan by greasing it with butter. Line the baking pan with two sheets of parchment paper overlapping each other so that it hangs off the sides at least 2 inches. This will help you lift the cheesecake later. Place the baking pan on a baking sheet. Set aside for now.

In a large sized bowl, add cream cheese and granulated sugar. Use a hand mixer to mix the ingredients until well incorporated and smooth.

Next, add large eggs, mixing until well incorporated.

Add heavy cream, vanilla extract, and scrape vanilla bean into the bowl and beat until combined.

Sift all purpose flour evenly over the cream cheese mixture through a fine sieve. Mix until all the flour has been combined. The batter should look smooth.

Pour the batter into the prepared pan. Bake the cheesecake for about 30-33 minutes until the cheesecake is set but the middle is still jiggly.

Set the oven to broil. Broil the cheesecake for about 1-2 minutes until the top as browned and caramelized. Make sure to watch the cheesecake so that it doesn’t burn.

Allow the cheesecake to cool a little before taking out of the spring form pan. Allow the cheesecake to cool completely before removing the parchment paper.

Serve the vanilla bean basque burnt cheesecake at room temperature.

You can refrigerate the cheesecake, but make sure to let the cheesecake come to room temperature before serving. The cheesecake is also best eaten fresh.

Enjoy!

Andrea

Cooking with a Wallflower

Vanilla Bean Basque Burnt Cheesecake

 

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Basque burnt cheesecake with aromatic vanilla bean specks in every creamy bite. This Vanilla Bean Basque Burnt Cheesecake is simple, classic, and so delicious, perfect for the fall holidays.

Author: Andrea Giang

Recipe type: Dessert

Serves: 6-8 servings

Ingredients

• 2 – 8oz cream cheese, room temperature
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 vanilla bean
• 3 tablespoons all purpose flour

Instructions

1. Preheat the oven to 400F. Prepare a 7-inch spring form baking pan by greasing it with butter. Line the baking pan with two sheets of parchment paper overlapping each other so that it hangs off the sides at least 2 inches. This will help you lift the cheesecake later. Place the baking pan on a baking sheet. Set aside for now.
2. In a large sized bowl, add cream cheese and granulated sugar. Use a hand mixer to mix the ingredients until well incorporated and smooth.
3. Next, add large eggs, mixing until well incorporated.
4. Add heavy cream, vanilla extract, and scrape vanilla bean into the bowl and beat until combined.
5. Sift all purpose flour evenly over the cream cheese mixture through a fine sieve. Mix until all the flour has been combined. The batter should look smooth.
6. Pour the batter into the prepared pan. Bake the cheesecake for about 30-33 minutes until the cheesecake is set but the middle is still jiggly.
7. Set the oven to broil. Broil the cheesecake for about 1-2 minutes until the top as browned and caramelized. Make sure to watch the cheesecake so that it doesn’t burn.
8. Allow the cheesecake to cool a little before taking out of the spring form pan. Allow the cheesecake to cool completely before removing the parchment paper.
9. Serve the vanilla bean basque burnt cheesecake at room temperature.
10. You can refrigerate the cheesecake, but make sure to let the cheesecake come to room temperature before serving. The cheesecake is also best eaten fresh.

3.5.3251

Here are some other delicious Fall desserts!

Pumpkin Cheesecake Brownies

Soft and Chewy Ginger Molasses Cookies

Cranberry Apple Pie

The post Vanilla Bean Basque Burnt Cheesecake appeared first on Ask Anna.

Hi! This is Andrea from Cooking with a Wallflower and this month I’m back on Ask Anna to share this Peach Mochi with you.

It’s been a little rough the last few weeks. My husband and I have been taking turns being sick, and the recovery period has not been fun. We missed days of work, but it meant that I had time to create new summer recipes for you.

Lately, I’ve been obsessed with mochi. They’re easy to make. They have a softness to them but also a chewy texture. Sometimes they’re flavored, like with matcha or chocolate or strawberry. And sometimes they’re filled with a paste like black sesame or red bean. You can fill them with ice cream, which you can find almost anywhere these days. Or wrap mochi in fresh fruit.

Mochi filled with fresh fruits can come in strawberry and mango. Those are the most popular. But since it’s summer, I thought I’d use a ripe peach. You can keep the skin on if you like, but for this recipe, I took the skin of a yellow peach off.

To make this peach mochi, cut opposite sides of the peach so that they’re whole pieces. Set aside for now.

Toast a small amount of glutinous rice flour in the oven or toaster oven for about 5 minutes. Set aside for now.

In a medium, microwave-safe bowl, whisk together glutinous rice flour and sugar. Then add water and then mix until everything is combined.

Cover the bowl with plastic wrap or a microwave safe plate. Microwave the mixture for 1 minute, stir with a wet spatula, and repeat two more times. The mixture will turn a little translucent as it cooks. Set aside to allow it to cool.

Dust the work surface with toasted glutinous rice flour. Transfer cooled mochi to work surface and dust the top of mochi with more toasted glutinous rice flour.

Divide the mochi into four equal portions.

Use a rolling pin to roll out the mochi until thin. If the mochi sticks to the rolling pin, dust more with the toasted glutinous rice flour.

Place a piece of the peach in the middle of the rolled out mochi and wrap the mochi around the peach. Use your fingers to pinch the edges of the mochi together to seal the peach inside.

Serve the peach mochi the same day for best taste.

Enjoy!

Peach Mochi

 

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Ripe peaches wrapped in soft and chewy mochi. This peach mochi is simple, delicious, and the perfect summer dessert.

Author: Andrea Giang

Recipe type: Dessert

Serves: 2-4 servings

Ingredients

• ½ cup glutinous rice flour, for toasting/dusting
• 2 large ripe peaches, cut
• ⅔ cups glutinous rice flour
• 2 tablespoons granulated sugar
• ⅔ cups water

Instructions

1. To make this peach mochi, cut opposite sides of the peach so that they’re whole pieces. Set aside for now.
2. Toast a small amount of glutinous rice flour in the oven or toaster oven for about 5 minutes. Set aside for now.
3. In a medium, microwave-safe bowl, whisk together glutinous rice flour and sugar. Then add water and then mix until everything is combined.
4. Cover the bowl with plastic wrap or a microwave safe plate. Microwave the mixture for 1 minute, stir with a wet spatula, and repeat two more times. The mixture will turn a little translucent as it cooks. Set aside to allow it to cool.
5. Dust the work surface with toasted glutinous rice flour. Transfer cooled mochi to work surface and dust the top of mochi with more toasted glutinous rice flour.
6. Divide the mochi into four equal portions.
7. Use a rolling pin to roll out the mochi until thin. If the mochi sticks to the rolling pin, dust more with the toasted glutinous rice flour.
8. Place a piece of the peach in the middle of the rolled out mochi and wrap the mochi around the peach. Use your fingers to pinch the edges of the mochi together to seal the peach inside.
9. Serve the peach mochi the same day for best taste.

3.5.3251

Andrea

Cooking With a Wallflower

Here are more delicious summer recipes!

Cherry Lemonade

Gluten Free Summer Recipes

The post Peach Mochi appeared first on Ask Anna.

Hi! It’s Andrea from Cooking with a Wallflower, and I’m here this month to share a brand new recipe on Ask Anna.

It’s been so cold and gloomy lately. Which means it’s the perfect time to bake. I love the cozy warmth and the sweet smell of baked goods emanating from the oven on a cold day. Don’t you? Who needs to turn on the heater when you have baked goods in the oven?

One of my favorite treats is this chocolate chip coffee cake. It is a small batch so you don’t have an endless amount to go through and overindulge, just enough for several servings. This coffee cake is filled with hints of cinnamon and melted chocolate in every bite. The buttery crumble on top gives the cake a little crunch. It’s simple, delicious, and perfect for breakfast with coffee or as an afternoon snack.

Preheat the oven to 350 degrees F. Line a 9×5 inch baking pan with parchment paper or lightly grease with vegetable oil.

In a large mixing bowl, whisk together butter, granulated sugar, vanilla, buttermilk, sour cream, and egg until smooth.

In a small bowl, add flour, baking powder, ground cinnamon, and salt, mix until just combined.

Pour the dry ingredients into the wet ingredients and mix until just combined. Then gently fold in the mini chocolate chips.

Transfer the batter in the prepared baking pan.

In a small bowl, add all purpose flour, brown sugar, ground cinnamon, and butter. Mix together with your hands until a crumbly mixture forms. Or you can also use a food processor.

Evenly sprinkle the streusel over the batter. Top the streusel with mini chocolate chips. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Serve warm or at room temperature with your favorite coffee or tea.

Andrea

Cooking with a Wallflower

Chocolate Chip Coffee Cake

 

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Coffee cake filled with mini chocolate chips and topped with a buttery chocolate chip crumble. This chocolate chip coffee cake is simple, delicious, and perfect with your morning cup of coffee.

Author: Andrea Giang

Recipe type: Dessert

Serves: 5-6 servings

Ingredients

• ½ stick butter
• ½ cup granulated sugar
• ⅛ cup buttermilk
• 1 teaspoon vanilla extract
• ⅓ cup sour cream
• 1 large egg
• 1 cup all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup mini chocolate chips

Streusel

• 3 tablespoon butter, cold
• 1 teaspoon ground cinnamon
• ¼ cup brown sugar
• ⅓ cup all purpose flour

Topping

• ¼ cup mini chocolate chips

Instructions

1. Preheat the oven to 350 degrees F. Line a 9x5 inch baking pan with parchment paper or lightly grease with vegetable oil.
2. In a large mixing bowl, whisk together butter, granulated sugar, vanilla, buttermilk, sour cream, and egg until smooth.
3. In a small bowl, add flour, baking powder, ground cinnamon, and salt, mix until just combined.
4. Pour the dry ingredients into the wet ingredients and mix until just combined. Then gently fold in the mini chocolate chips.
5. Transfer the batter in the prepared baking pan.
6. In a small bowl, add all purpose flour, brown sugar, ground cinnamon, and butter. Mix together with your hands until a crumbly mixture forms. Or you can also use a food processor.
7. Evenly sprinkle the streusel over the batter. Top the streusel with mini chocolate chips. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Serve warm or at room temperature with your favorite coffee or tea.

3.5.3251

The post Chocolate Chip Coffee Cake appeared first on Ask Anna.

Hi! This is Andrea from Cooking with a Wallflower and I’m back this month to share with you a brand new recipe, perfect for a summer dessert. Especially since ripe mangoes are in season right now.

How have you guys been? It’s halfway through the summer, and I’ve been so busy lately. This past weekend, my sisters organized my bachelorette party. It was simple and perfect. A limo took us up to wine country. We had lunch at the Girl and the Fig, visited two beautiful wineries, and had an amazing time for our short weekend getaway. Family, friends, and good food. What more can I ask for?

Today, I wanted to share with you this mango coconut tapioca pudding. It’s simple, delicious, and perfect for the summer. This is a classic dessert, and it’s one of my favorite growing up. It requires only a few simple ingredients: coconut milk, sugar, water, tapioca pearls, and mango. Hope you’ll enjoy this dessert as much as I do!

In a small pot, add coconut milk, water, and granulated sugar. Stir the ingredients together over low heat. Once the sugar has dissolved, remove from heat. Set aside for now.

In another pot, cook tiny tapioca balls in a medium pot with water. Bring the water and tapioca balls to a boil, remove the pot from heat, and cover for half an hour. The tapioca balls will turn from white to translucent. Run the tapioca balls through cold water then drain and set aside for now.

Dice the mango into tiny bits.

In a large bowl, stir together coconut milk, tapioca balls, and diced mango.

Place the pudding in the fridge until it gets cold.

Serve the mango coconut tapioca pudding cold in small bowls.

Enjoy!

Andrea

Cooking with a Wallflower

Mango Coconut Tapioca Pudding

 

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Sweetened coconut milk with diced mango and tapioca. This mango coconut tapioca pudding is the perfect summer dessert.

Author: Andrea Giang

Recipe type: Dessert

Serves: 3-4 servings

Ingredients

Sweetened coconut milk

• 1 can 13.5 oz full fat coconut milk
• ½ cup water
• ½ cup granulated sugar

Tapioca

• ½ cup tiny tapioca balls
• 1 quart water
• 1 large ripe mango

Instructions

1. In a small pot, add coconut milk, water, and granulated sugar. Stir the ingredients together over low heat. Once the sugar has dissolved, remove from heat. Set aside for now.
2. In another pot, cook tiny tapioca balls in a medium pot with water. Bring the water and tapioca balls to a boil, remove the pot from heat, and cover for half an hour. The tapioca balls will turn from white to translucent. Run the tapioca balls through cold water then drain and set aside for now.
3. Dice the mango into tiny bits.
4. In a large bowl, stir together coconut milk, tapioca balls, and diced mango.
5. Place the pudding in the fridge until it gets cold.
6. Serve the mango coconut tapioca pudding cold in small bowls.

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The post Mango Coconut Tapioca Pudding appeared first on Ask Anna.

Hi! This is Andrea from Cooking with a Wallflower, and I’m back this month on Ask Anna to share with you a brand new recipe perfect for warm summer days.

I hope you’ve been able to stay cool these past several weeks. Has it been hot where you are? I live in San Francisco, so we don’t really feel the heatwave as much here. But in the rare occasions when we do, it is unbearable, especially since none of us really have air conditioning in our homes in the city. There’s almost never a need since the city has its own natural air conditioning. But when it gets hot, it’s really hot.

So, having an easy summery dessert on hand is essential for us. Something that’s easy to make yet so delicious. Something that would be perfect for keeping us cool when we need it.

Today, I want to share with you this matcha affogato. It’s a twist to the classic affogato with espresso. Vanilla ice cream with a shot of hot matcha brew poured over the top. The slight bitterness of the matcha balances out the sweetness of the vanilla ice cream. Stir the matcha into the ice cream, and you have an amazing dessert. If you’re a fan of matcha, this is definitely the dessert for you.

In a small bowl, add matcha powder. Next, pour a little bit of hot water into the bowl. Whisk until the matcha has completely turned into a smooth paste. Then pour in the rest of the hot water. Whisk until the matcha powder has dissolved.

Add vanilla ice cream to a small cup or bowl. Pour the matcha brew over the ice cream.

Serve the matcha affogato immediately.

Enjoy!

Andrea

Cooking with a Wallflower

Matcha Affogato

 

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Vanilla ice cream topped with a shot of matcha brew. This matcha affogato is simple, delicious, and the perfect dessert on a warm day.

Author: Andrea Giang

Recipe type: Dessert

Serves: 1 serving

Ingredients

• 1 teaspoon matcha powder
• 2 tablespoon hot water
• 1 scoop vanilla ice cream

Instructions

1. In a small bowl, add matcha powder. Next, pour a little bit of hot water into the bowl. Whisk until the matcha has completely turned into a smooth paste. Then pour in the rest of the hot water. Whisk until the matcha powder has dissolved.
2. Add vanilla ice cream to a small cup or bowl. Pour the matcha brew over the ice cream.
3. Serve the matcha affogato immediately.

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Here are some other delicious Matcha recipes for you!

Matcha Green Tea Chocolate Chip Bread

Sparkling Matcha Mimosa

Iced Strawberry Matcha Latte

The post Matcha Affogato appeared first on Ask Anna.