Tag Archives: dessert

If you already plan on cooking your turkey in the roaster oven this Holiday season, plug it in a day or two early and get your baking out of the way before the big day.

Roaster Oven Cheesecake - Ergonomic Hand Mixer

That’s right – your trusted Hamilton Beach® Roaster Oven can do so much more than cook the bird. This year use it to make dessert.

This roaster oven cheesecake recipe proves the versatility of this appliance. It cooks to perfection and frees up the oven for more Turkey Day meal prep.

Roaster Oven Cheesecake

First, pour 3 quarts of hot water into the roaster oven insert pan. Cover the pan and heat to 325 degrees.

While the roaster oven is heating up, butter the bottom and sides of a 10-inch springform pan. Then sprinkle graham cracker crumbs evenly over the bottom and sides. Or try crushed up vanilla wafers for a twist on a classic. This is your cheesecake’s “crust.”

Roaster Oven Cheesecake

In a mixing bowl, beat 6 packages of room-temperature cream cheese. We’ve been using our Hamilton Beach® ErgoMix Hand Mixer all season long. The position of this mixer’s handle allows you to keep your elbow lowered and your wrist in a neutral position while mixing. Trust us, you’ll be way more comfortable during those holiday baking marathons.  Add sugar and beat until smooth, then slowly add the eggs. Pro tip: Let the eggs come to room temperature before beating them into your batter. Eggs beat to a greater volume if they’re at room temperature, leaving your cheesecake with a more uniform consistency.

Roaster Oven Cheesecake

Pour your batter into the springform pan then cover with aluminum foil. This protects the cheesecake from the condensation inside the roaster oven. The last thing you want is water dripping down onto your cheesecake while it bakes.

Roaster Oven Cheesecake with Caramel Topping

Carefully place the cheesecake on the rack then place rack back into the roaster oven. Bake for 1 ½ hours.

Roaster Oven Cheesecake with Caramel Topping

When the cheesecake is done, life the rack from the roaster oven and let cool (with the foil on) for 15 minutes.

Remove the foil then cool completely. Refrigerate for a few hours or, if you have the time, overnight.

Roaster Oven Cheesecake with Caramel Topping

The best thing about this recipe? You can make it a day or two ahead of time and have it waiting in the fridge. All you have to do day-of is add your toppings.

Roaster Oven Cheesecake with Cherry Topping

Want to dress up this cheesecake for your holiday or NYE party? Cover it with cherry pie filling or crushed candy canes. Bake this cheesecake and discover the versatility of your roaster oven.

How to Make a Cheesecake in your Roaster Oven
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How to Make a Cheesecake in your Roaster Oven
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Ingredients
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Instructions
  1. Remove rack in roaster oven. Pour 3 quarts hot tap water into insert pan. Cover and heat to 325°F. (Use 300°F for dark or nonstick coated pans.)
  2. Generously butter bottom and sides of a 10-inch springform pan. Sprinkle crumbs evenly over bottom and sides of pan.
  3. In a large mixing bowl at medium speed, beat cream cheese until smooth. Add sugar and continue to beat until smooth. Slowly add eggs. Beat until smooth. Stir in lemon juice and vanilla extract. Pour into prepared springform pan.
  4. Place pan on rack. Cover springform pan with aluminum foil. (This prevents condensation in roaster oven from dripping onto cake.) Carefully place rack and pan in roaster oven.
  5. Bake 1 1/2 hours. Carefully remove cheesecake by lifting rack and from roaster oven. Cool covered with aluminum foil for 15 minutes. Remove foil and cool completely. Refrigerate several hours or overnight. Top with cherry pie filling.
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While it’s easy to get carried away with lattice pie crust and whipped cream, it’s nice to keep things simple in the dessert department. In this recipe, pears do all the talking. They are cooked in the Hamilton Beach® roaster oven with pecans and a mixture apple juice, brown sugar, butter, and cinnamon (Y.U.M). Serve this beautiful, no frills dessert at a fall dinner party or pear-ed with your after dinner coffee on special occasions.


Roaster Oven Pears with Pecans
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Servings
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Roaster Oven Pears with Pecans
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Servings
16
Ingredients
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Instructions
  1. Heat roaster oven to 400°F.
  2. In a small saucepan over medium, stirring constantly, heat apple juice, brown sugar, butter and cinnamon about 2 to 3 minutes or until brown sugar is dissolved.
  3. Place pear halves skin side down in roaster oven. Pour apple juice mixture over pears. Sprinkle pecan pieces over pears.
  4. Cover and cook 25 to 30 minutes.
  5. Stir sauce in roaster pan and serve over pears with vanilla ice cream. Drizzle honey if desired.
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I think it’s safe to say that the holiday season is the best time of year to satisfy your sweet tooth.  Whether you are drinking hot chocolate, partaking in an all-day cookie baking marathon (I wonder how much cookie dough I’ll eat between now and December 25th?), or snacking on red and green M&Ms, there are plenty of sweets to enjoy. It truly is the most wonderful time of the year.

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You can find me in the kitchen baking cookies, brownies, and pies throughout the holiday season. But the Test Kitchen wanted to add another sweet treat into the mix – fluffy, wonderful waffles. These holiday waffles are sure to satisfy your cravings for a little something sweet this holiday season, morning, noon and night.

Like pancakes, waffles are easily customizable. We loved the idea of combining some of our favorite holiday flavors in waffle batter and mixing up the holiday breakfast routine.

Top gingerbread waffles with a zesty lemon spread or a mound of whipped cream. Gingerbread and lemon is a combination that can’t be beat. Serve with your favorite gingerbread-flavored coffee for an extra seasonal breakfast.

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Our pumpkin spice waffles are wonderful during the fall and winter months when pumpkin-flavoured-everything invades grocery stores and restaurants. Highlight the cinnamon in the recipe by topping them with a cinnamon butter and your favorite maple syrup. Bonus points if you make your own pumpkin puree in the slow cooker.

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Finally, these red velvet waffles are colour-coded for the holidays. Skip the syrup and top these vibrant waffles with cream cheese icing (move over, cupcakes) or whipped cream for a decadent dessert waffle. Let the kids have fun covering theirs with red and green sprinkles. We highly recommend keeping this recipe in your back pocket until February and decorating these red waffles for your sweetie on Valentine’s Day.

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With an ultra flip design, this waffle maker expertly bakes golden brown, fluffy waffles and gives you total flipping control so you can create restaurant-quality results right at home.

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It’s apple season and we can’t seem to get enough of this crisp, sweet fruit. Cider, pie, cookies, butter, you name it – it’s truly all about apples this time of year.  While you’re busy peeling and coring, make sure to add this apple crumb tart to your fall recipe lineup.

Spiralizer-Apple-Crumb-Tart-ribbons-1st

 

Line a large cookie sheet with parchment paper. Place room-temperature pie crust in the center of the cookie sheet and unroll (you can use pre made pie crust, or make your own).

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In a food processor, pulse flour, oats, brown sugar, sugar, and cinnamon until the mixture is blended. With the food processor running, add butter through the food chute and blend until crumbs form, then set this mixture aside.

Spiralizer-Apple-Crumb-Tart-3rd

Using the 3-in-1 Electric Spiralizer, use the ribbon disc to make apple ribbons. Place the ribbons in the center of the pie crust, leaving about 1 ½ inches around the edge.

In a small bowl, mix the remaining cinnamon and sugar together and sprinkle over the apple ribbons.

Spiralizer-Apple-Crumb-Tart-4th

Fold the crust around the apple ribbons, pinching while folding and top the tart with the crumb mixture. Bake for about 25-30 minutes at 425 degrees, until the crust and crumb topping are browned.

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Serve this beautiful crumb tart with a large scoop of vanilla bean ice cream on top or enjoy with a glass of your favorite wine on a cool night. During the week, reheat the leftovers, brew a pot of coffee and indulge in a sweet breakfast.

 

Spiralizer Apple Crumb Tart
Ingredients
  • 1 refrigerated pie crust, room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup old fashioned oats
  • 3 tablespoons packed light brown sugar
  • 2 tablespoons sugar, divided
  • 1 1/4 teaspoons ground cinnamon, divided
  • 1/4 cup cold butter, sliced
  • 5 small green apples, peeled and cored
Instructions
  1. Heat oven to 425°F. Line a large cookie sheet with parchment paper. Place the pie crust in the center of the cookie sheet and unroll.
  2. In a food processor bowl, combine flour, oats, brown sugar, 1 tablespoon sugar and 1 teaspoon cinnamon by pulsing a few times to blend.
  3. With the food processor running, add butter through the food chute and blend until crumbs form. Set aside.
  4. Using a spiralizer, make ribbons of apples. Place apple ribbons in center of pie crust, leaving 1 1/2 inches around the edge.
  5. In a small bowl, stir remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon until blended. Sprinkle over apples.
  6. Fold 1 1/2-inch crust up around apple ribbons, pinching while folding. Top apple ribbons with reserved crumb mixture.
  7. Bake until crust and crumb topping are browned, 25 to 30 minutes.

Serves 8



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Carrot cake is simply delectable, and since it’s made with two cups of shredded carrots, it’s healthy, right? We can’t be the only ones who try to rationalize our second piece that way. The crushed pineapple adds an extra layer of sweetness and a soft texture to the crunch of the pecans. The tartness of the cream cheese frosting brings it all together, making one sweet, crunchy, moist delicious cake.

carrot-cake-2nd

Carrot Cake
Ingredients
  • 2 cups all-purpose flour
  • 3 large, thick carrots, peeled
  • 1 cup chopped pecans
  • 1 can (8oz.) crushed pineapple in own juice, undrained
  • 1 cup sugar
  • 3/4 cup vegetable oil
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
Instructions
  1. Preheat oven to 350°F. Line the bottoms of two 9-inch baking pans with parchment paper.
  2. Grate carrots.   Tip:  Use the 3-in-1 Electric Spiralizer  to make easy work of grating carrots.
  3. Add all ingredients to a large mixer bowl; beat on low 2 minutes until blended. Increase speed to medium; beat 4 minutes.
  4. Pour mixture evenly between prepared pans.
  5. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes on wire racks.
  6. Remove from pans; cool completely on wire racks.
  7. Place one cake layer on cake plate; spread top of layer with 1/2 cup Cream Cheese Frosting. Top with remaining layer; frost side of top of cake. Refrigerate until ready to serve.

Serves 16

 

Cream Cheese Frosting
Ingredients
  • 1/2 cup (1 stick) butter, softened
  • 1 (8 oz.) package cream cheese, softened
  • 1 tsp vanilla extract
  • 2-3 tablespoons milk
  • 1/4 tsp salt
  • 3 cups powdered sugar
Instructions
  1. In a large bowl, beat butter, cream cheese, vanilla, milk and salt until creamy.
  2. Begin adding powdered sugar and beat until creamy and smooth. Add more milk if the mixture is too thick.
  3. Spread onto cupcakes or cake.