Kathleen’s Cookies and Boutique in Brighton now delivers nationwide

(WXYZ) - Calling all cookie connoisseurs!

After years of making delicious cookie delicacies in her kitchen as gifts for family and friends, Kathleen McKay’s originality and entrepreneurial spirit culminated in the form of a business. The positive responses of those who tasted her creations were so overwhelming that Kathleen started mass producing the delectable gourmet cookies for public sale and consumption by way of the Internet. Fast forward to 2011 … Kathleen’s labor of love led her to open her first storefront location, where Kathleen’s Cookies and Boutique in Brighton was born.                                                                                                       

Kathleen’s Cookies uses all-natural high quality ingredients in their fresh baked cookies that are baked daily in small batches to assure freshness. The finest ingredients are used including cherries from Traverse City, Michigan and Belgium chocolate from the Netherlands. Fourteen varieties are featured, along with seasonal choices and cookies baked by request to satisfy customer’s individual taste buds. 

They are proud to introduce their decadent homemade gourmet cakes. These culinary delights are out of the ordinary both in their hand decorated look and in their fresh, homemade taste. Seasonal ingredients from throughout Michigan are used to make the cakes, with a new specialized cake variety being added each month that also include cheesecakes.

The 2,000 square foot space includes a state-of-the-art commercial kitchen that provides top of the line equipment where Kathleen and her staff can create their magic. The space is so special that baking and cooking classes are hosted in the kitchen, and the space is available for private parties upon request.

Kathleen has combined all of her passions including, baking, entertaining and decorating into her business. She believes that half of the fun is creating beautifully designed packaging for her handmade cookies and Kathleen goes all out to adorn each box stunningly in her signature turquoise and brown, complete with  exquisite tissue, fabric and silk ribbon. Her  exclusive product lines are offered in serving ware, dishes, wine glasses, and kitchen products to help create fond memories of food, family, friends and good times. 

Kathleen’s Cookies and Boutique is located at 5769 Borderline in Brighton. Phone 810-588-4029. On line orders may also be placed at  www.kathleens-cookies.com .  

 

KATHLEEN’S PUMPKIN CHEESECAKE (BOURBON OPTIONAL)

For filling

1 1/2 cups canned solid-pack pumpkin

3 large eggs

1/2 cup packed light brown sugar

2 tablespoons heavy cream

1 teaspoon vanilla

1 tablespoon bourbon liqueur or bourbon (optional)

1/2 cup granulated sugar

1 tablespoon cornstarch

1 1/2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

3 (8-ounce) packages cream cheese, at room temperature

Put oven rack in middle position and Preheat oven to 350°F.

Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

For crust

3/4 cup crushed Kathleen's Ginger Cookies (leave cookies out on counter overnight so they can harden before crushing)

1/2 cup pecans (1 3/4 ounces), finely chopped

1/4 cup packed light brown sugar

1/4 cup granulated sugar

1/2 stick (1/4 cup) unsalted butter, melted and cooled

TO MAKE CRUST:
Invert bottom of a 9-inch spring form pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.

Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.

Make filling and bake cheesecake:

Pour filling into crust, smoothing top, then put spring form pan.  Wrap pan in foil and place in a shallow baking pan.  Pour 1 inch of water in pan, creating a water bath. Bake until center is just set, 50 to 60 minutes. TURN OVEN OFF AND LET STAND FOR ONE HOUR.  Transfer to rack and cool 5 minutes.