This favorite Fall dessert packs a ton of flavour with just a few simple ingredients.

Pears, walnuts, oats, maple syrup and cardamom – a divine combination of flavours which are perfect for the cozy season ahead.

I love warm spiced desserts with seasonal fruit in the cooler months like these apple pie blondies. However, pear recipes are wonderful this time of year too! Baking pears brings out their natural sweetness and they go beautifully with the walnuts and oats in this recipe. 

These Baked Pears with Cardamom Cream are the perfect dessert for gatherings during the holiday season too, especially during Thanksgiving.

Why you’ll love these baked pears

• Seasonal: This pear recipe is a light dessert that’s perfect for the Fall and Winter season.
• Beginner-friendly: An easy pears recipe that a beginner baker can make for dessert.
• Healthy-ish: A healthier dessert option with an indulgent topping. 

Ingredients needed for this pear recipe

Pears: the best pears for this recipe are Bosc pears which have a lovely sweetness and hold their shape when baked; alternatively, you can try Bartlett or D’Anjou pears

Oats: rolled oats make a delicious topping for these baked pears

Walnuts: the crunch of walnuts goes wonderfully with the tender pears; if you need to swap for a nut-free version try sunflower seeds or just add more oats

Maple syrup: maple syrup is such a lovely complement to the pears and oats; it adds just a touch of sweetness

Mascarpone: mascarpone cheese is soft, cow’s milk cheese with a sweet taste that pairs well with baked fruit like pears

Ground cardamom: ground cardamom has warm and sweet notes; if you don’t have cardamom a good substitution is ground cinnamon.

How to make this baked pears dessert

Step 1: Pre-heat oven to 350F. Line the baking dish with parchment paper.

Step 2: Make the cardamom cream by whisking together the mascarpone, ground cardamom, icing sugar and milk. Set aside

Step 3: Cut each pear in half lengthwise and lay pear halves skin-side down in the baking dish. If needed, slice a small piece off skin-side so the pears lay flat in the baking dish.

Step 4: With small spoon (or melon baller), scoop out the cores / seeds in the middle of each pear half. Leave the stems on the pears for a prettier presentation (if desired).

Step 5: Mix together the oats, walnuts, cinnamon, sugar and melted butter. 

Step 6: Divide the oat mixture between four pear halves, spooning into the scooped out center of each pear. Drizzle each pear half with 1 tbsp maple syrup .

Step 7: Bake for 35-40 minutes, until the oat mixture is golden brown and the pears are soft, tender but still hold their shape.

Step 8: Let sit for about 5 minutes and then serve each with a dollop of the cardamon cream.

Tips & tricks

• If you can’t find mascarpone you can use a scoop of vanilla ice cream or vanilla or plain Greek yogurt instead for a topping.
• This recipes serves 4 people but can be easily doubled to serve 8 people.
• Medium-ripe pears work best and provide the best flavour. Not to soft but not too firm.
• Bosc pears can be found in your local grocery store; alternatively try Bartlett or D’Anjou pears which also bake well.
• This pear dessert is easily made gluten-free with gluten-free oats.

How to serve baked pears

• Serve pears warm out of the oven topped with the cardamom mascarpone cream.
• You can serve at room temperature as well as an option.
• These baked pears are a perfect compliment to a brunch or as a light breakfast along with yogurt of choice.
• Switch things up and serve topped with whipped cream.

Variations

• Instead of ground cinnamon use pumpkin pie spice or apple pie spice for deeper Fall flavours.
• Add 1 tsp of orange zest to the oat mixture for a holiday flavour touch.
• Try using honey instead of maple syrup if desired.

Common questions

How to store

Store leftover pears in an airtight container for up to 3-4 days. Reheat on a parchment paper lined baking sheet or in a baking dish at 350F for about 10-20 minutes or until warmed through. Alternatively, you can reheat quickly in the microwave.

More pear recipes to love from the blog

• Spiced Pear Baked French Toast
• Delicious Gluten Free Pear Crisp (easy dessert!)
• Pear & Walnut Baked Brie

Print

Delicious Baked Pears Dessert with Cardamom Cream

These Baked Pears with Cardamom Cream are an easy and cozy dessert. This delicious dessert recipe is perfect for the holiday season.

Course Dessert

Cuisine Canadian

Keyword pears

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Jess

Ingredients

For the cardamom cream

• 1/2 cup marscapone
• 1/2 tsp ground cardamom
• 1 tbsp icing sugar
• 1 tbsp milk (regular or almond)

For the pears

• 2 ripe but firm bosc pears (on the larger side)
• 1/4 cup rolled oats
• 1/4 cup walnut pieces, chopped
• 1/4 tsp ground cinnamon
• 1/2 tsp sugar
• 1 tbsp butter, melted
• 4 tbsp maple syrup, divided

Instructions

• Pre-heat oven to 350F. Line the baking dish with parchment paper.
• Make the cardamom cream by whisking together the mascarpone, ground cardamom, icing sugar and milk. Set aside
• Cut each pear in half lengthwise and lay pear halves skin-side down in the baking dish. If needed, slice a small piece off skin-side so the pears lay flat in the baking dish.
• With small spoon (or melon baller), scoop out the cores / seeds in the middle of each pear half.
  
• Mix together the oats, walnuts, cinnamon, sugar and melted butter.
• Divide the oat mixture between four pear halves, spooning into the scooped out center of each pear. Drizzle each pear half with 1 tbsp maple syrup .
• Bake for 35-40 minutes, until the oat mixture is golden brown and the pears are soft, tender but still hold their shape.
• Let sit for about 5 minutes and then serve each with a dollop of the cardamon cream.

Photography by: Kaeleigh Pugliese

The post Delicious Baked Pears Dessert with Cardamom Cream appeared first on Cooking in my Genes.

A holiday favourite, my Mom makes these Nanaimo Bars every year at Christmas.

This Nanaimo Bar recipe is by far a fan favourite and is requested by family and friends each holiday season!

While I love to make these snickerdoodle bars and shortbread cookies during the holidays, these nanaimo bars are always first on my list.  With a creamy custard filling sandwiched between two chocolate layers, you can’t go wrong.

Why you’ll love this nanaimo bars recipes

• It’s a tried, tested and true recipe my Mom has made for the last 30 years!
• These bars are a no bake dessert so you don’t need to turn on the oven.

Ingredients needed to make this recipe

Butter: you’ll need unsalted butter for the base layer and custard layer

Sugar: white sugar is used in the base layer

Cocoa powder: rich cocoa powder gives the base layer it’s chocolately flavour

Semisweet chocolate: melted semi-sweet chocolate is the best for the top layer of these bars

Egg: one egg is whisked and then added to the base layer

Custard powder: custard powder is key to the iconic colour of the middle layer

Icing sugar: icing sugar is whipped with the custard powder and butter for the creamy middle layer

Graham crumbs: graham cracker crumbs bring the base layer together

Coconut: shredded coconut is also added to the base

Walnuts: finely chopped walnuts add a nice crunch to the base layer

Step by step process to make homemade nanaimo bars

Step 1: Make the base layer – 
Grease and then line an 8×8 baking pan with parchment paper and set aside. In a saucepan, melt butter, sugar & cocoa powder, stirring until combined.  Set aside.  Next in a bowl, combine graham crumbs, coconut and walnut – stir with a fork to combine.  Pour melted butter/sugar/cocoa mixture onto dry mixture and mix until fully combined.  Lastly, beat an egg with the vanilla, then add to the rest of the base. Mix until combined fully and spread/press into the bottom of your pan. Set aside in the fridge while you make the custard layer.

Step 2: Make the custard layer –
Cream the butter in an electric mixer with the paddle attachment at medium-high about 1 minute (if you do not have a mixer, whisk vigorously until creamy, a couple of minutes).  Add icing sugar, half-cup at a time, mixing until combined after each addition.  Next, add the custard powder until combined. Then, add the milk to reach a smooth consistency. Make sure to scraped the bottom of the mixing bowl a few times to ensure everything is being incorporated.  Spread the custard evenly on the base and place in the fridge while you make the topping.

Step 3: Make the top layer –
Melt chocolate with butter in a saucepan over low heat. Once melted set aside & immediately take your base/middle out of the freezer.  Pour the melted chocolate over the custard & spread evenly immediately.  Place in freezer for 30 minutes to let fully set.  Then, take it out for about 10 minutes before cutting into squares.

Expert tips for making nanaimo bars

• If you can’t find graham cracker crumbs, you can use a blender or food processor to crush up graham crackers into a crumb texture.
• You can make the custard layer but mixing by hand if you dont have a stand mixer; a hand mixer would also work.
• If you like a stronger custard flavour, feel free to add more custard powder to the custard layer mixture & taste to your liking.

Common Questions

Can these nanaimo bars be made ahead of time?
YES! Make and store these bars in the freezer for up to two weeks in an airtight container. Need them for a quick dessert during the holidays? Take them out of the freezer about an hour before serving.

Which custard powder should I use?
I’ve always used bird’s custard powder which gives the custard filling of the bars their signature bright yellow colour. I would not recommend any other powder as you will not get the classic nanaimo bar filling as seen in the photos.

Can I make these gluten free?
You can use gluten free graham cracker crumbs to replace the regular graham crumbs and make sure all of your other ingredients are gluten free. Since the gluten free graham crumbs have a slightly different taste than regular graham crumbs, you may want to add up to 1-2 tbsp more cocoa powder to the base mixture to enhance the chocolate flavour (taste and adjust as you see fit).

Storage

Store these in the freezer for up to two weeks in an airtight container.

More holiday treats to love from the blog:

Chewy Chocolate Pretzel Bars

Snickerdoodle Blondies

The Best Fudgy Chocolate Brownie Cookies

Print

Classic Nanaimo Bars Recipe (no bake holiday treat)

A Canadian classic, these Nanaimo Bars are the perfect holiday treat filled with custard sandwiched between a chocolate crust and topping.

Course Dessert

Cuisine Canadian

Keyword nanaimo bars

Prep Time 30 minutes minutes

Resting time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 20 - 25 bars

Author Jess

Ingredients

For the base layer

• 1/2 cup unsalted butter, softened/room temperature
• 1/4 cup sugar
• 3 tbsp cocoa powder
• 1 egg, beaten
• 1 tsp vanilla extract
• 2 cups graham crumbs
• 1 cup shredded coconut
• 1/2 cup finely chopped walnuts

For the custard layer

• 1/2 cup unsalted butter, softened/room temperature
• 2 cups icing sugar
• 3 1/2 tbsp custard powder
• 2 tbsp milk (room temperature)

For the top chocolate layer

• 6 oz semisweet baker’s chocolate or 1 cup semi-sweet chocolate chips
• 2 tsp butter

Instructions

Make the base layer

• Grease and then line an 8x8 baking pan with parchment paper and set aside.
• In a saucepan, melt butter, sugar & cocoa powder, stirring until combined. Set aside.  
• Next in a bowl, combine graham crumbs, coconut and walnut – stir with a fork to combine.  Pour melted butter/sugar/cocoa mixture onto dry mixture and mix until fully combined.  Lastly, beat an egg with the vanilla, then add to the rest of the base. Mix until combined fully and spread/press into the bottom of your pan. Set aside in the fridge while you make the custard layer.

Make the custard layer

• Cream the butter in an electric mixer with the paddle attachment at medium-high about 1 minute (if you do not have a mixer, whisk vigorously until creamy, a couple of minutes).  Add icing sugar, half-cup at a time, mixing until combined after each addition.  Next, add the custard powder until combined. Then, add the milk to reach a smooth consistency. Make sure to scrape the bottom of the mixing bowl a few times to ensure everything is being incorporated.  Spread the custard evenly on the base and place in the fridge for 20 minutes.

Make the top chocolate layer

• Melt chocolate with butter in a saucepan over low heat. Once melted set aside & immediately take your base/middle out of the fridge.  Pour the melted chocolate over the custard & spread evenly immediately.  Place in fridge for at least 30 minutes to let fully set.  Then, take it out for about 10 minutes before cutting into squares.

The post Classic Nanaimo Bars Recipe (no bake holiday treat) appeared first on Cooking in my Genes.

These No Bake Gingerbread Mini Cheesecakes hit all the right notes.

Not only are these mini cheesecakes the perfect individual dessert but they are packed with a lot of gingerbread flavour!

I don’t think you will find an easier no bake cheesecake recipe.  Sometimes dessert is the last thing we think about when making a holiday dinner. However, I’m a fan of having a small treat at the end of the meal!

So that’s where these mini gingerbread cheesecakes come in. There are just 3 simple parts to this recipe: crust, filling and topping. The cheesecake filling is best made with a hand or stand mixer, however, a food processor works too.

How to make no bake mini gingerbread cheesecakes

Crust: A mixture of graham cracker crumbs, butter, brown sugar and cinnamon make up a simple crust that is pressed into a muffin tin.

Cheesecake Filling: A mixture of cream cream and sweetened condensed milk starts the filling. Then, we add in spices like ground cinnamon, ground ginger and ground nutmeg for the perfect gingerbread taste. A little vanilla extract is added in along with lemon juice which stabilizes the filling as it’s chilling in the fridge.

Topping: Pecans are coated in melted butter and brown sugar then set to cool for the most divine, crunchy topping.

While the total time for this recipe is a couple of hours (or overnight) depending on how long you let the gingerbread cheesecake chill, they make a great make-ahead dessert!

Print

No Bake Gingerbread Mini Cheesecakes

Check out this no-bake gingerbread mini cheesecake recipe. If you're looking for holiday or Thanksgiving dessert ideas, this easy dessert is sure to impress!

Course Dessert

Cuisine American

Keyword mini cheesecake, no bake cheesecake

Prep Time 45 minutes minutes

Chilling Time 4 hours hours

Servings 9 mini cheesecakes

Author Jess

Equipment

• regular-sized muffin tin

Ingredients

Crust

• 1 cup graham cracker crumbs
• 1/4 cup butter
• 2 tbsp brown sugar
• 1/4 tsp cinnamon

Cheesecake Filling

• 1 250g package of cream cheese, softened
• 1/2 cup sweetened condensed milk
• 1/4 cup brown sugar
• 1 1/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp vanilla extract
• 2 1/2 tsp lemon juice

Candied Pecans Topping

• 1/2 cup chopped pecans
• 1 tbsp butter
• 3 tbsp brown sugar

Instructions

Crust

• In a small bowl mix together melted butter, graham cracker crumbs, cinnamon and brown sugar until combined.
• Line a regular-sized muffin tin with 9 cupcake holders. Then, divide the crust mixture evenly between the 9 muffin cups, using about 2 tbsp crust mixture in each. Press down using the back of a spoon or measuring cup to form an even crust. Refrigerate for 30 mins.

Cheesecake Filling

• While the crust is in the fridge, make the filling. In a large bowl whip together (using a hand or stand mixer) the softened cream cheese, sweetened condensed milk, brown sugar, ground cinnamon, ground ginger, ground nutmeg, vanilla extract and lemon juice until well combined and fluffy.
• When the crusts are done chilling, divide the filling evenly between muffin cups, about 2 heaping tablespoonful in each and use the back of a spoon to gently press down and smooth the tops of each cheesecake. Chill in the fridge for 4 hours or overnight.

Candied Pecans Topping

• In a pan melt butter over medium heat, add in pecans and stir.
• Cook medium-low heat for about 3-4 mins until pecans are lightly toasted. Add in the brown sugar and stir to melt. Once combined, remove from the heat and transfer to a plate or pan lined with parchment paper until cooled. Then, break apart as the topping for each mini cheesecake.
• Store mini cheesecakes in the fridge in a covered container for up to 3 days. Take out 10-15 minutes before enjoying.

Notes

**Need to soften cream cheese quickly? Cut up the cream cheese block into a few pieces and then microwave for 30 seconds.

What’s the difference between a baked and no-bake cheesecake?

The main difference between these no-bake mini cheesecakes and a baked cheesecake is the no-bake cheesecake ‘sets’ by chilling in the fridge. There is no baking required whereas a baked cheesecake is baked and then chilled.

If you’re a fan of no-bake desserts, this cheesecake recipe is for you!

Every bite you take is the perfect hit of that gingersnap-gingerbread flavour that we love this time of year.

And, if you like mini cheesecakes as much as I do, try my No-Bake Mini Cranberry Cheesecakes too!

Until the next cooking adventure,
Jess

The post No Bake Gingerbread Mini Cheesecakes appeared first on Cooking in my Genes.

I pretty much enjoy cranberry everything during the festive season. So, this recipe is dedicated to all those cranberry-lovers out there.

Plus, these cranberry cheesecakes are easy to make!

This recipe comes together quickly because of the simplicity of ingredients.

Cranberries

Tart, bright cranberries are the perfect fruit for these cheesecakes.

Mascarpone Cheese

My personal favourite as the smooth layer, mascarpone cheese pairs just beautifully with the cranberries.

Graham Crackers

Provide the crunch and act at the crust in this recipe.

What I love about this recipe is once the ingredients are prepared, the cheesecakes can be made as you see fit.

Layer in whichever way you choose!

Print

No-Bake Mini Cranberry Cheesecakes

Individual no-bake mini cranberry cheesecakes are an easy, make-ahead dessert celebrating cranberries! These cranberry cheesecake's are a lovely way to enjoy the festive season.

Course Dessert

Cuisine American

Keyword cheesecake, cranberry

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4 small, individual cheesecakes

Author Jess

Equipment

• Medium saucepan, 2 mixing bowls, 4 small glasses

Ingredients

• 2 cups frozen cranberries
• 1/3 cup water
• 1/4 tsp nutmeg
• zest of half an orange
• 1/3 cup sugar
• 12 graham crackers
• 2 tbsp butter, melted
• 1 tbsp sugar
• 1 cup mascarpone cheese about a 275g container
• 2 tbsp milk
• 2 tbsp icing sugar

Instructions

• In a medium saucepan add cranberries, water, nutmeg and orange zest and bring to a boil over medium-high heat.
• Once boiling, turn to medium-low and keep at a simmer for about 10-12 minutes or until cranberries reduce to a jam-like consistency, stirring occasionally. Once done, remove from heat and set aside.
• In a small mixing bowl, crush graham crackers into small pieces. To crackers add melted butter and sugar, stir to combine and set aside.
• In another small mixing bowl, add mascarpone cheese, milk and icing sugar and stir together until combined.
• To assemble, start with a layer of graham crackers mixture at the bottom of a small glass, followed by some of the mascarpone mixture and then the cranberry sauce. Continue layering, splitting ingredients between the 4 small glasses. You'll probably have about 2-3 tablespoons of cranberry jam per cheesecake and about a 1/4 cup of mascarpone cheese. Top with a few cranberries to garnish and enjoy!

Notes

**Make these ahead of time, cover and store in the fridge and take out about 30 minutes before eating.

**This recipe is easily doubled so you can serve a larger group if needed.

You can make these ahead of time, chill in the fridge and then you’re set for dessert.

I love the combination of ingredients: the tartness of the cranberries pair nicely with the mascarpone cheese and crunch of the graham crackers.

These desserts are perfect for the festive season; and I love the mini presentation!

You’ll want to dig right in.

Looking for more cranberry recipes?? Check out my my favourite holiday recipes!

Until the next cooking adventure,
Jess

The post No-Bake Mini Cranberry Cheesecakes appeared first on Cooking in my Genes.