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Chicago-Style Bakery Apple Squares These delicious Chicago-style apple squares combine a flaky pie crust with a sweet apple filling, topped off with a smooth glaze. Perfect for gatherings or a cozy dessert at home! Ingredients For the Pie Dough: 4 cups all-purpose flour 1 tablespoon granulated sugar 1 teaspoon salt 1 1/4 cups unsalted butter, chilled (2 1/2 sticks) 1/2 cup ice water, plus more as needed For the Filling: 4 cups apple pie filling (canned is fine) For the Glaze: 1 cup powdered sugar 2 tablespoons unsalted butter, softened 1 teaspoon vanilla 2 tablespoons whole milk Step-by-Step Instructions For the pie dough: In a large bowl, stir together the flour, sugar, and salt. Remove one stick of butter from the fridge and using a cheese grater, grate the butter over the flour mixture. If the butter softens too much, place it in the freezer until firm again before grating the next stick. Continue grating until all butter is used, stirring the mixture between sticks. Alternatively, you can cube or slice the butter and incorporate it using a pastry blender or two forks. Make a well in the center of the flour mixture and add the 1/2 cup ice water. Use a fork to quickly toss and combine. Refill the ice water container, then drizzle in 2 tablespoons of cold water at a time, stirring after each addition until the dough is moist and holds together easily. Avoid adding more water than necessary; the dough shouldn’t be sticky, and small pieces of butter should still be visible throughout. On a lightly floured surface, gently knead the dough just enough to bring it together. Divide it in half and flatten each portion into a 1-inch thick rectangle. Wrap each rectangle in plastic wrap and chill for at least 30 minutes. When ready to bake, preheat the oven to 400°F and prepare a 9×13-inch jelly roll pan. Lightly dust a work surface with flour and roll out one rectangle of dough to fit the size of the jelly roll pan. Press it into the bottom of the pan. Spread the apple filling evenly over the pie dough. Roll out the second rectangle of dough to the same size, then carefully lay it on top of the apple filling. You can use a rolling pin to assist with transferring the dough. Pinch the edges of the dough together, but don’t worry about sealing it completely. Slice a few vents in the top crust to allow steam to escape, then bake until the crust is golden brown, about 40 minutes, rotating the pan halfway through. Once baked, remove to a wire rack to cool. When the pie has cooled, prepare the glaze: Beat together the powdered sugar, softened butter, vanilla, and milk until smooth. Spread the glaze evenly over the top of the crust. Allow it to set and harden before slicing into squares and serving. Enjoy!
Bakery-Style Boston Cream Cupcakes with Custard & Ganache
Boston Cream Cupcakes: fluffy vanilla cake stuffed with silky custard and topped with glossy ganache. Easy bakery-style wow—perfect for birthdays. Make-ahead.
✅ Full recipe here 👇👇
https://sweetzrecipes.com/boston-cream-cupcakes
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Chelsie dysart art
Cheesecake Recipe
There is something incredibly comforting about homemade cheesecake, especially when it comes out perfectly smooth, creamy, and full of flavor. This cheesecake recipe quickly became one of my absolute favorites after the very first bite. It has the perfect balance of sweetness without feeling too heavy, making it a dessert that everyone can enjoy. The texture is light, silky, and rich all at the same time, while the graham cracker crust adds the perfect crisp contrast to the creamy filling. Every bite tastes like something straight from a bakery.
What I love most about this recipe is how versatile it is. It works beautifully as a full cheesecake for gatherings and celebrations, but it is just as perfect when made into mini cheesecakes for parties, family desserts, or individual treats. No matter how it is served, it always feels special. The cheesecake itself is smooth and creamy with a rich vanilla flavor that pairs well with almost any topping imaginable. Fresh strawberries, blueberries, caramel drizzle, chocolate syrup, whipped cream, or even a simple dusting of cinnamon all work wonderfully with this recipe.
The crust is another reason this cheesecake stands out. Using cinnamon and sugar graham crackers gives it extra flavor and warmth that makes the dessert feel even more comforting. I crush the graham crackers into medium crumbs instead of a fine powder because I like having a little texture in the crust. I combine the crumbs with melted butter and a little brown sugar to help create a perfectly crisp, buttery base that complements the creamy cheesecake filling beautifully. Once baked, the crust holds together wonderfully while still maintaining the perfect crunch underneath the cheesecake.
Making this recipe is surprisingly simple, which makes it even better. I begin by whipping together the cream cheese, sweetened condensed milk, sugar, vanilla extract, and heavy cream until the mixture becomes completely smooth and creamy. The filling comes together beautifully and creates the rich texture that makes cheesecake so irresistible. The heavy cream helps keep the cheesecake soft and light while the cream cheese provides that classic rich flavor everyone loves.
One of the key steps in this recipe is using a hot water bath in the oven. I place a deep baking sheet filled with hot water on the second rack while the cheesecake bakes on the top rack above it. The steam from the water bath helps the cheesecake bake gently and evenly, preventing it from drying out while also helping create that incredibly smooth texture. I keep a close eye on the water during baking to make sure it does not completely evaporate.
As the cheesecake bakes, the smell filling the kitchen is absolutely amazing. The sweet vanilla, warm cinnamon graham crackers, and rich cheesecake aroma make the entire house smell like a bakery. Once the cheesecake develops light browning on top and is fully set, I remove it from the oven and allow it to cool completely before placing it in the refrigerator to chill and fully set.
The final result is absolutely delicious every single time. This cheesecake is creamy, smooth, lightly sweet, and perfectly balanced with the crisp graham cracker crust. It feels elegant enough for holidays and celebrations but simple enough to make anytime you want a comforting homemade dessert. Whether served plain or topped with your favorite fruits, sauces, or whipped cream, this cheesecake recipe is truly one worth sharing.
Ingredients
Cheesecake Filling
• 2 blocks cream cheese, softened
• 1 can sweetened condensed milk
• 1 cup sugar
• 1 tbsp vanilla extract
• 1/2 cup heavy cream
Graham Cracker Crust
• Cinnamon and sugar graham crackers, crushed into medium crumbs
• Melted butter
• A small amount of brown sugar
Instructions
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine the cream cheese, sweetened condensed milk, sugar, vanilla extract, and heavy cream.
3. Whip the mixture together until smooth and creamy.
4. Crush the cinnamon and sugar graham crackers into medium crumbs, avoiding a fine powder texture.
5. Combine the graham cracker crumbs with melted butter and a small amount of brown sugar until evenly coated.
6. Grease a baking pan and evenly press the crust mixture into the bottom of the pan to form the crust.
7. Pour the cheesecake mixture over the crust.
8. Prepare a hot water bath by filling a deep baking sheet with hot water and placing it on the second oven rack.
9. Place the cheesecake on the top rack above the water bath.
10. Bake for 25–30 minutes, watching carefully to ensure the water bath does not completely evaporate.
11. Bake until the cheesecake is fully set with light browning on top.
12. Remove from the oven and allow the cheesecake to cool completely at room temperature.
13. Transfer to the refrigerator and chill for at least 1 hour to fully set.
14. Slice and serve with your favorite toppings.
15. Refrigerate leftovers and enjoy within 1 week for best quality.
Nutritional Information
Approximate nutrition per serving (based on 12 servings, without toppings):
• Calories: 390
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 70mg
• Sodium: 230mg
• Carbohydrates: 39g
• Sugar: 32g
• Protein: 6g
• Fiber: 1g
