Comments on: Pumpkin Cheesecake + HELP Wanted http://thelittledish.com/2009/pumpkin-cheesecake/ Wed, 28 Jul 2010 16:59:40 -0700 hourly 1 http://wordpress.org/?v=3.0 By: Faith Foster http://thelittledish.com/2009/pumpkin-cheesecake/comment-page-1/#comment-956 Faith Foster Tue, 13 Jul 2010 02:53:17 +0000 http://thelittledish.com/?p=796#comment-956 i just leave munching and eating cheesecakes, they are tasty and yummy-`. i just leave munching and eating cheesecakes, they are tasty and yummy-`.

]]> By: Sam http://thelittledish.com/2009/pumpkin-cheesecake/comment-page-1/#comment-735 Sam Tue, 08 Dec 2009 07:01:13 +0000 http://thelittledish.com/?p=796#comment-735 The Genoise is usually a base for other deserts such as ladyfingers, madeleines, petits fours, tiramisu, or simply a cake. As a cake, there are so many ways to dress it up. It has more air and half the sugar of a butter cake. So some people like to make a syrup for the cake and let the syrup absorb into the cake. Others like to add frosting, like buttercream, or even a ganache. More important than the recipe is the technique, since there's no leavening agent the air has to be mechanically beat in. There's a really good video here for the technique: http://www.youtube.com/watch?v=nKa1e_CpvoY Personally, I like to make the cake and eat it plain, as a light desert, with coffee or tea. But when I make it for others I'll serve it as a cake with a glossy dense chocolate ganache made with dark chocolate and Disaronno. I think the last one I made, I added a raspberry puree in between the layers of cake. It added a light note to the dark chocolate. The Genoise is usually a base for other deserts such as ladyfingers, madeleines, petits fours, tiramisu, or simply a cake. As a cake, there are so many ways to dress it up. It has more air and half the sugar of a butter cake. So some people like to make a syrup for the cake and let the syrup absorb into the cake. Others like to add frosting, like buttercream, or even a ganache. More important than the recipe is the technique, since there’s no leavening agent the air has to be mechanically beat in. There’s a really good video here for the technique:

http://www.youtube.com/watch?v=nKa1e_CpvoY

Personally, I like to make the cake and eat it plain, as a light desert, with coffee or tea. But when I make it for others I’ll serve it as a cake with a glossy dense chocolate ganache made with dark chocolate and Disaronno. I think the last one I made, I added a raspberry puree in between the layers of cake. It added a light note to the dark chocolate.

]]> By: michelle http://thelittledish.com/2009/pumpkin-cheesecake/comment-page-1/#comment-734 michelle Mon, 07 Dec 2009 23:29:52 +0000 http://thelittledish.com/?p=796#comment-734 thank you all so much for your suggestions!!! feeling so inspired... sam, do you have a recipe you'd suggest for that genoise cake? sounds amazing! thank you all so much for your suggestions!!!

feeling so inspired…

sam, do you have a recipe you’d suggest for that genoise cake? sounds amazing!

]]> By: scott remphrey http://thelittledish.com/2009/pumpkin-cheesecake/comment-page-1/#comment-733 scott remphrey Mon, 07 Dec 2009 20:53:59 +0000 http://thelittledish.com/?p=796#comment-733 love this site love this site

]]> By: Margie http://thelittledish.com/2009/pumpkin-cheesecake/comment-page-1/#comment-732 Margie Sun, 06 Dec 2009 20:35:29 +0000 http://thelittledish.com/?p=796#comment-732 I've been wanting pretzels recently... I’ve been wanting pretzels recently…

]]> By: Sam http://thelittledish.com/2009/pumpkin-cheesecake/comment-page-1/#comment-730 Sam Fri, 04 Dec 2009 04:28:58 +0000 http://thelittledish.com/?p=796#comment-730 A Genoise cake is pleasant to bake. It's very light and less sweet than American cakes, so that you won't feel guilty about eating it. And if there's not enough sweetness, you can always add a dense and rich chocolate ganache, it'll give a good contrast and makes it interesting to eat. A Genoise cake is pleasant to bake. It’s very light and less sweet than American cakes, so that you won’t feel guilty about eating it. And if there’s not enough sweetness, you can always add a dense and rich chocolate ganache, it’ll give a good contrast and makes it interesting to eat.

]]> By: Eric http://thelittledish.com/2009/pumpkin-cheesecake/comment-page-1/#comment-728 Eric Thu, 03 Dec 2009 06:34:35 +0000 http://thelittledish.com/?p=796#comment-728 I always love baking bread. You wake up early, mix the dough, let it rise, kneed it, its all so meditative in its own way. And in the end it leaves your entire house smelling sooooo good. I have a really good recipe for a wet sponge method, which is about as close to sourdough as you can get without an actual sourdough culture, if you wants it. I always love baking bread. You wake up early, mix the dough, let it rise, kneed it, its all so meditative in its own way. And in the end it leaves your entire house smelling sooooo good. I have a really good recipe for a wet sponge method, which is about as close to sourdough as you can get without an actual sourdough culture, if you wants it.

]]> By: kendall http://thelittledish.com/2009/pumpkin-cheesecake/comment-page-1/#comment-726 kendall Thu, 03 Dec 2009 00:31:33 +0000 http://thelittledish.com/?p=796#comment-726 well, i don't know if it's technically considered "baking" but i think making fudge would be an interesting challenge! plus, it's festive and indulgent so it's perfect for the holidays. well, i don’t know if it’s technically considered “baking” but i think making fudge would be an interesting challenge! plus, it’s festive and indulgent so it’s perfect for the holidays.

]]>