Pumpkin Cheesecake Parfait with Cardamom Cream

This is what happens when my oven breaks.

Pumpkin Cheesecake Parfait with Cardamom Cream

The cold evenings we've been having here in San Francisco have brought out the pumpkin cravings.  A recent visit to Target where I was bombarded with spicy scented candles and Halloween decor didn't help.  I even bought some Celestial Seasonings chai tea (and was grossly disappointed).  I do not recommend.  

I've also spent the last few evenings watching The Wire (in preparation for a return visit to Baltimore next month), wrapped in an over-sized scarf, a knee length sweater over a thermal henley, sweat pants, and stripy socks on my feet.  I am such a wimp.  Clearly, San Francisco took the girl out of the country AND the country out of the girl.  To be honest, I think my brain likes to play this trick on my body so I can think it's fall.  We don't really get much of a fall here; so, I don't usually even know it's time to get nostalgic until Starbucks brings out their pumpkin spice lattes.  It's not fall until Starbucks says it's fall.  Sadly, in my world, this is true.

Anyway, I was dressed up in my new fall clothes (like new school clothes, remember those?  Ah, they were the BEST) with the windows open, so I could be more dramatic about the chill in the air.  I also had spiced candles burning and water for tea boiling when the urgency to bake struck.  I needed to make something with pumpkin, like, yesterday.  My mind immediately went to the pumpkin poppets I made last year at about this time.  Mmmm...fluffy pumpkin pillows with cream cheese filling:

Pumpkin Poppet

I got out some cans of pumpkin and the cream cheese.  That's when I remembered.  Our oven is broken.  As you can probably imagine, this is not ideal.

With my desperate craving for pumpkin refusing to be ignored, I decided to invent a no-bake pumpkin dessert, instead.  And, I have been eating it ever since.  I can't stop myself.  It's too good to be true.  I didn't even save any for Ralph to try.  This has something to do with the fact that he doesn't truly appreciate pumpkin.  Pumpkin could replace my sun & moon; and, he makes the "meh face" when he eats it.   I can't even be in the same room as someone who is eating pumpkin cheesecake and saying, "It's okay…could use some chocolate, though."  This is a purely fictitious statement; but, in my head Ralph is saying it.  And, I'm having a hard time forgiving him for it.  

This recipe only takes about 5ish minutes to throw together.  What?  Yes, 5ish minutes.  Ok, before you all get really mad at me for making dessert so easy to indulge in, I'm going to give you some tips on how you can make this dessert relatively healthy.  Typically I would have used homemade ginger cookies for this recipe; but, since the oven is broken I cheated with Newman's brand.  BTW, gluten free, grain free, and refined-sugar-free friends:  This ridiculously easy recipe is also for YOU!  

Pumpkin Cheesecake Parfait with Cardamom Cream

Original recipe by Emily Haydel of Picnic Bakery

Serves 4 conservatively, 2 generously, or 1 greedily

Ingredients:

8 Newman's ginger sandwich cookies, graham crackers, or 1 cup chopped pecans

For the pumpkin cheescake filling:

1 cup pumpkin puree

8 oz container of  Tofutti or brand of choice "cream cheese"

3/4 tsp ground cinnamon

1/2 tsp ground ginger

1/8 tsp ground allspice

1/8 tsp ground cloves

1/8 tsp ground nutmeg

2 Tbs maple syrup or agave nectar

1/2 tsp xanthan gum

For the whipped cardamom cream:

1 can full fat coconut milk- refrigerated at least 4 hours until separated

seeds from about 4 cardamom pods ground to a fine powder in a mortar & pestle

2 Tbs maple syrup or agave nectar

1/4 tsp xanthan gum

Directions:

Follow in order, and you won't have to wash your food processor between steps:

1.  Put Newman's ginger cookies into the bowl of food processor and pulse until they are crumbs.  If not using ginger cookies, skip this step.  Feel free to use any cookie, graham crackers, or nuts of your choice.  Use pecans if you are gluten-intolerant or if you are trying to keep this recipe on the healthy side.  Empty contents out into a bowl.

2.   Add all of the pumpkin cheesecake ingredients to the empty bowl of your food processor.  Blend until well incorporated, remembering to scrape down the sides.  Empty puree into a bowl.

3.  Scoop coconut milk solids into a medium bowl and add agave or maple syrup.  Whip until incorporated. Add cardamom powder and xanthan gum and whip until thickened.  

4.  Assemble the pumpkin cheesecake, crushed cookie (or chopped nuts), and whipped cardamom in layers in glass serving dishes.  Top with whipped cardamom cream, a sprinkle of crushed cookie, and garnish with pecans.

Tip:  If you would like to make this into a no-bake pumpkin cheesecake, just add some melted earth balance to the cookie crumbs, press into a pie or tart pan, fill with the filling, and refrigerate until set.  Serve topped with the whipped cardamom cream and a sprinkle of extra crumbs or chopped pecans. 

*For a gluten free version of the no-bake pumpkin cheesecake, pulse pecans into a course flour, stir in melted earth balance and proceed as listed above.

Pumpkin Cheesecake Parfait with Cardamom Cream

Among Other Things, Picnic Attends A Food Swap

I've been super busy.  The bakery is becoming more of a reality with every day that passes.  I go from feeling excited to nervous to terrified and back again on an almost hourly basis.  Things have really been coming together over the last couple of weeks.  Here's the latest:

1.  I should formally announce that I will be setting up a storefront on Haight Street in the old Red Vic movie theater when the building reopens under its new name, Second Act.  Second Act, which will house several food-related businesses in addition to an event space, should be open by the year's end.

 2.  I have found a certified kitchen rental just around the corner from the future storefront from which I will be able to do my baking.  I can't even tell you how lucky this is!  It's the kind of luck that only happens in movies.  Or, apparently in movie theaters.

3.  I have a plan that involves nitrogen and pandas.  Yes, you read that right.  I've discovered nitrogen packaging and plan to try it out on my peppermint panda cookies.  If it works well, you will soon be able to purchase these cookies in San Francisco stores!  Fingers crossed- if it works REALLY well, I will also be able to ship them by mail!  Hello, east coast friends.  I'll let you know how it goes!  Nitrogen packaging is actually really great for packing bulk foods.  If you are the type to buy bulk dry foods, (oatmeal, beans, lentils, etc.)  you may want to start doing this at home.  It's inexpensive and helps you maintain freshness.   Here is a ridiculously boring and extremely useful video about how to do nitrogen packaging.  Do not watch it unless you are sincerely interested, because it's seriously reminiscent of high school shop class.

4.  I have a page up on my website.  It's not finished, but it is cute thanks to the design work of the lovely Laura Allen!

5.  I have spent hours working on the pricing for my baked goods, business expenses, and various other numbery sort of money things.  It has scrambled my brains and made my ears smoke.  I. hate. numbers.  Thankfully, my darling boyfriend has created a whole series of inter-connected spreadsheets that will do the math for me.  If I ever learn how to use it.  I will.  Tomorrow.

6.  If you haven't already done so, please go to Picnic's facebook page and "like" it.  I will be posting special offers, food-related information, and bakery news for my followers once the business is open.

7.  I went to a food swap with some of my peppermint pandas last week.  I forgot my camera at home, but thankfully Vanessa Vichit-Vadakan of The Beet Goes On took some good ones and was willing to share them with me.

Picnic Bakery's Peppermint Pandas

I arrived with several boxes of peppermint pandas and left with the following:

Aimee's Pickled Ginger Peaches
These were such a unique flavor!  Spicy clove and ginger, vinegar, and sweet peaches.  I think they'd be great over cinnamon-vanilla ice cream.  Okay, kitchen…here I come.

Kelly's Limoncello
This was made from the lemons on her family's property.  It was a great consolation prize for Ralph who couldn't join me for the swap.  And how cute is the recycled packaging!?

Melissa & Angela's Tea & Cookies
They have GF options!  http://www.facebook.com/tipsy.tea  I ate about half of these in one sitting.  My labrador, Poppy ate the rest of them and probably in one gulp.  I was very disappointed when I came home to find the empty bag!

Vanessa's Spring Tonic Concentrate
Made with citrus peel, rose petals, star anise, laurel, and spearmint.  I can't wait to mix some drinks with this lovely concoction!

Meredyth's Nutella Almond Cranberry Granola
YUM.  This has been my go-to snack all week!

It was such a great way to meet other foodies and try samples of their homemade specialties.  The event was hosted by the ladies of SF Swappers.  They hold these events fairly regularly, and I encourage my SF foodie friends to sign up for the next one.  As far as I know, they don't have anything scheduled right now, but you can follow them on facebook or twitter to stay informed.

Picnic Bakery Hosts A Garden Party

Emily of Picnic Bakery

I spent the past month composing a playlist full of songs about sunshine and gardens.  This was my version of a prayer to the weather gods, and I am so pleased to report that it worked like a charm!  This past weekend, San Francisco had the VERY rare true summer weather.  I mean, it was actually hot enough for summer dresses.  You're welcome, San Francisco.  If anyone is interested in this magical musical cure for fog, you can play it here: Picnic Garden Party Playlist.  It's three hours of summery lyrical cheer.  

So, why was I so concerned with this weekend's weather?  Well, I had a garden party/photo-shoot planned for Picnic Bakery.  Thanks to the attendance and help of several beautiful, stylish, and hungry people, the party went off without a hitch.  

I spent two days of non-stop baking for this event.  I was actually in a baking trance.  I'm not kidding.  At the end of day two, I walked into the bathroom and realized I hadn't seen the room all day.  I slowly climbed into the shower to let the flour and sugar run off.  That's when, due to a pain on my foot, I discovered that not only had I developed a blister without noticing, but it had also popped.  It was like a spell had lifted and suddenly EVERYTHING hurt.  I proudly whined about all my hard work and battle wounds for the rest of the night as I made bunting with my very tolerant and very helpful boyfriend. 

The next morning,  Ralph and I loaded the car with boxes filled with desserts and glassware.  We headed to the Red Vic and set up two tables in a private garden behind the building.  It was a gorgeous morning to be in a flower garden:

Megan and Jenn were the first two people to arrive at the party. They had fascinators in their hair and an adorable vintage suitcase in tow. 

The fabulous Megan & Jenn

Of course, they were fabulous.  These ladies are always stylish, and I encourage you to check out their fashion and food blog, Pork Is The New Black.  They brought a suitcase filled with props for the photo-shoot, including the blue tablecloth in the above photograph and several pretty serving trays.  They kindly helped to hang tarps and bunting and set up tables.  

Soon, more people turned up and a party ensued.  There were lots of pretty floral dresses and lots of smiles:

To drink, we had champagne cocktails and Pimm's with lemonade and sliced fresh fruit:

I may have walked around with both.  At the same time.  Twice.  Don't worry, I switched to cucumber water after that.

Finally, let's talk about the desserts I made:

Chocolate Mousse Trifles~ Layers of chocolate mousse, chocolate cake, chocolate cookie crumbs, strawberries, and topped with whipped coconut cream:

Chocolate Mousse Trifles

Gingerbread tiny cakes~ spicy gingerbread with "cream cheese" frosting, topped with candied orange peel:

Gingerbread Tiny Cakes

Peach filled coffee cake~ a rich, "buttery" cake baked with sliced peaches and a cinnamon streusel:

Peach Filled Coffee Cake

Peanut butter pies~ Chocolate cookie crust filled with peanut butter mousse and topped with drizzled chocolate:

Peanut Butter Pies

Peppermint pandas~ Chocolate sandwich cookies with a peppermint filling:

Peppermint Pandas

The Spread

I also unveiled my new business cards at the party:

They (along with Picnic's logo) were designed by artist Laura Allen.  She does amazing work and I will be posting more info about her on a future date.  

The party has been over for two days and I'm still washing glasses and packing them away for the next big event.  I've still got six gallons of lemonade to drink.  I put the last of the leftover cake in the compost bin yesterday.  I don't think I'll try to get it back out.  

All of the photographs seen here are courtesy of Ralph Pyne.  Thanks, love!