Friends, welcome back to another exciting “Kitchen Keeping” series where I invite my blogging buddies over for a chat and chew or even a drink or two. Ooh…I like this jingle and you will love my feisty friend Gwynn from Swirls of Flavor.
I met Gwynn at Blog Life University, a conference for bloggers and wannabe’s.
I couldn’t help but be drawn to her sweet Yankee accent and genuine laughter. Since our formal introduction and a glass of wine or two, I am thrilled to call her my friend. When I asked Gwynn if she would join us for some kitchen keeping I had no idea I’d be hosting this little Julia Childs protégé! Gwynn has been developing recipes and styling food for over twenty years. Her recipes are featured in commercials, magazines, cookbooks and social media advertising campaigns; nationwide. No wonder Gwynn took home the grand prize for the baking contest at the conference. Gwynn, I know it’s weird to toot your own horn so I took the pleasure. “Smile.” Let’s give Gwynn a warm southern welcome for joining us today. What have you been swirling up in your kitchen lately?
Marsha, thank you for including me in your Kitchen Keeping series! I am so excited to be here and want to welcome everyone to my kitchen!
I’ve put out a bottle of wine, cheese, soppressata and grapes for everyone. I make sure I always have a stash on hand, especially during the holiday season. Too early in the day for wine? I’ll just dress up some sparkling water with fresh lemon and orange slices! Now pull up a chair and make yourself at home.
It has to be 5 o’clock some where, so I’ll have both!
Gwynn, what is the one thing you love about your kitchen and why?
My kitchen is my happy space filled with memories. It’s where my creativity comes to
life! I love to develop and share new recipes with my family and friends, the kind of recipes that sore my imagination and transport me around the world.
I’m sure your kitchen is hopping with excitement during the holidays.
Tell us about one of your cooking “oops” you know like when you added salt instead of sugar and how you created a mess into a masterpiece.
Having raised four sons, my home was the hub for all their friends. One day I decided to surprise them with homemade red velvet cupcakes. The house was filled with the aroma of something fabulously delicious baking in the oven and the anticipation of this sweet treat was building among the ravenous crowd of teenage boys. The timer went off and as I opened the oven, I gasped when I noticed that the cupcakes were flat as bricks! I had forgotten to put the baking powder in the cupcake batter! There was no way I could disappoint this group of patiently-waiting hungry teenagers or I might have a revolt on my hands! What did I do? I chopped up the “cupcakes” and swirled them up in the blender with vanilla ice cream and a touch of milk to transform them into Red Velvet Milkshakes! That’s the day the famous Cupcake Milkshake was born in my kitchen and it has been a requested sweet indulgence ever since!
Been there done that on many occasions. Wow! how ingenious!
What is your signature recipe to prepare and why?
Cheesecake! I make cheesecake in every flavor imaginable….you name a flavor and I’ll make you a creamy to-die-for
cheesecake! Honest!
What are three “yums” you can’t live without in your fridge or pantry?
Chocolate! Coffee! Cheese! In that order!
Okay this is it! Your last supper request, what will it be?
Since this is my last supper, I won’t be counting calories! My last supper would begin with a creamy Caesar salad topped with homemade croutons and shaved Parmesan cheese. For my main course(s), Seafood Fra Diavolo over Linguine. Next I would dine on Surf ‘n Turf. A fillet mignon, cooked to medium-rare, and lobster with drawn butter. A baked potato topped with sour cream and more butter with a side of creamy coleslaw. For dessert, a slice of chocolate cake with ganache frosting topped with a scoop of java chip ice cream, warm bananas foster with homemade vanilla bean a la mode, chocolate molten cake, tiramisu and a mini cannoli! You did say my last supper, right? Dinner would not be complete without a cuppa cappuccino! Oh yes, life’s been good….and oh so
delicious! ‘
Yumptious! Sure would be nice to indulge like this often and not have to worry about the side effects!
Before I head out, I would like to share my Salted Caramel Pumpkin Spice Cheesecake Bars. They are easy to make and every bite is kissed with warm pumpkin spice holiday flavor and a buttery cinnamon graham crust.
Gwynn, thank you so much for sharing your love for cooking, baking and your amazing kitchen. Y’all, be sure to “swirl” on over to Swirls of Flavor and check out Gwynn’s blog filled with delicious recipes.
Yields Makes 18 servings.
Save RecipeIngredients
- CRUST:
- 2 cups graham cracker crumbs
- 2/3 cup granulated sugar
- 1 tsp. ground cinnamon
- 8 Tbs. (1/2 cup) butter, melted
- CHEESECAKE:
- 2 pkgs. (8 ounces each) cream cheese, at room temperature
- 1 cup granulated sugar
- 3 eggs
- 1 Tbs. vanilla extract
- 1 cup 100% pure pumpkin puree
- 1 cup sour cream
- 4 tsp. pumpkin pie spice
- TOPPING:
- 1/2 cup salted caramel topping*, Smucker's
- 1 cup whipped topping
- 18 sugar pumpkins, Wilton
Instructions
- Preheat oven to 325F. Line a 9-inch x 13-inch baking pan with foil, leaving a 2-
- inch overhang, and coat with non-stick cooking spray.
- CRUST: In bowl combine graham cracker crumbs. 2/3 cup sugar and
- cinnamon. Stir in melted butter until moistened. Press crumbs onto bottom of
- prepared baking pan.
- CHEESECAKE: With mixer on medium-high speed, beat cream cheese and 1
- cup sugar until smooth and creamy, about 2 minutes.
- Add eggs and vanilla and beat until blended, scraping sides of bowl occasionally. Add pumpkin puree and sour cream and beat on medium speed until smooth
- and blended.
- Pour cheesecake mixture evenly over crust and bake 45 minutes or until center
- is just set.
- Cool to room temperature on wire rack. Refrigerate at least 4 hours or overnight
- until chilled.
- TOPPING: Using foil overhang, lift cheesecake out of pan. Cut into 18 pieces
- and drizzle with caramel topping. Garnish each cheesecake bar with a dollop of
- whipped topping and a sugar pumpkin.
- *Can't find salted caramel topping? Just drizzle with caramel topping and a sprinkle of
- sea salt
