Today, as I post this the wind is blowing and rain is pouring down. That is very exciting as both my husband and I love cold winter days. Living in S. CA we don't usually ever get snow, unless of course we trek up to the mountains, but hey, we will take all the wind and rain we can get. It actually puts me in the holiday spirit.
Are you having guests/family over for the holidays? Don't get stressed, try and experience the joy of the season and always remember; People will forget what you said, people will forget what you did, but people will never forget how you made them feel.
I hope you enjoy these delicious desserts and remember all eggs are large unless otherwise noted.
Let's Start This Cooking Spree off with Some Spiced Wine
1 (750 ml.) bottle of Pinot Noir
1/2 cup sugar
10 whole cloves
8 cinnamon sticks
4 bay leaves
1 medium orange cut into 8 wedges
Garnish; orange wedges and cinnamon sticks
Bring all ingredients to a boil in a medium saucepan over high heat. Remove from heat and let stand 10 minutes. Pour though a fine mesh strainer into a bowl and discard solids. Serve hot or warm. Garnish individual glasses with cinnamon sticks and orange wedges.
Ooey, Gooey Breakfast Sticky Buns - mmmmm
1 cup pecans, toasted and chopped, divided
10 Tbl. unsalted butter, melted and divided
1 1/4 lbs. frozen white bread dough, thawed (I like Bridgford or Rhodes)
3/4 cup sugar
1/2 Tbl. cinnamon
1/2 Tbl. pumpkin pie spice
1/3 cup light brown sugar, packed
1/3 cup sorghum syrup (I purchase mine at Walmart or Amazon)
1/4 tsp. salt
Coat a 12-cup muffins pan well with cooking spray. Sprinkle 1/2 cup of pecans evenly into all muffin cups. Place 4 Tbl. of the melted butter into a medium bowl. Cut dough into 3/4 -inch pieces and place in bowl with butter, tossing well to coat. Into another bowl stir sugar, cinnamon and pumpkin pie spice. Add dough pieces tossing well to coat. Arrange half of the pieces evenly in muffin pan and sprinkle remaining pecans evenly on top. Arrange remaining pieces of dough evenly over pecans in pan. Into a saucepan over low, add brown sugar, sorghum, salt and remaining 6 Tbl. of butter. Cook stirring occasionally until mixture starts to bubble. Remove from heat and cool 10 minutes. Pour evenly over dough in muffin pan (about 1 Tbl. each). Cover loosely with plastic wrap and chill 8 hours or overnight. Remove from refrigerator and uncover. Let stand room temperature 20 minutes. Preheat oven to 350 degrees. Place muffin pan on a rimmed baking sheet. Bake about 20 minutes then remove from oven. Let stand 5 minutes. Line a baking sheet with parchment paper and carefully invert muffins onto baking sheet and transfer to a platter. Spoon any remaining syrup mixture from muffin pan over rolls and serve warm. Delicious and easy!
My Mom's Rich Chocolate Cake
1 cup butter, soft
3 cups brown sugar, packed
4 eggs
2 tsp. pure vanilla extract
2 2/3 cups all purpose flour
3/4 rich baking cocoa
3 tsp. baking soda
1/2 tsp. salt
1 1/3 cups sour cream
1 1/3 cups boiling water
Frosting
1/2 butter, cubed
3 oz. unsweetened chocolate, chopped
3 oz. semisweet chocolate, chopped
5 cups powdered sugar, sifted
1 cup sour cream
2 tsp. pure vanilla extract
Preheat oven to 350 degrees. Grease and flour 3 (9-inch) round cake pans you can also add parchment paper rounds if desired. Into a large bowl of electric mixer add butter and brown sugar, creaming to light and fluffy. Add eggs beating well after each addition. Beat in vanilla. Into another bowl add flour, cocoa, baking soda and salt, whisking to combine, beat into creamed mixture alternating with sour cream, beating well and stir in boiling water until blended. Equally place batter into prepared pans and bake about 30 to 35 minutes until pick inserted comes out clean. Remove to wire racks for 10 minutes, then remove to cool completely. Frosting; into a bain marie over simmering water melt butter and both chocolates, stirring to smooth. Cool slightly. Into a large bowl of electric mixer add powdered sugar, sour cream and vanilla, add chocolate mixture beating to smooth consistency. Spread frosting between cake layers and all over entire cake. Refrigerate. So good!! Thanks mom.
Fruitcake Cookies - I don't know about you, but I happen to love, love, love a really good fruitcake and these cookies are delicious and full of fruit too.
2 3/4 cups all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 sticks unsalted butter, soft
1 egg
1 1/2 tsp. pure vanilla extract or you can use rum
1/3 cup candied citrus, chopped
1/2 cup dried currants
1/3 cup pistachios, chopped
1/2 cup dried cranberries or cherries
White chocolate, melted for dipping ends of cookies (optional)
Into a large bowl whisk the flour, baking powder and salt. Into another large bowl of electric mixer beat butter and sugar to light and fluffy, beat in egg and extract. Fold in fruit and pistachios. Shape dough into two (2-inch) thick logs and wrap and flatten slightly to create an oval, freeze 20 minutes. Preheat oven to 350 degrees. Line baking sheets with parchment paper and slice logs into 1/2-inch thick pieces and place onto baking sheets. Bake about 10 to 14 minutes, rotating halfway through. Let cool on sheets 5 minutes before transferring to cooling racks to cool. Melt the chocolate and dip just the ends of cookies into chocolate. Place onto parchment paper to dry.
Red Velvet Cheesecake - my favorite!!
1 lb. milk chocolate, chopped (good quality)
1/2 cup butter
Crust
1 (9 oz.) package chocolate wafer cookies
1 cup semisweet chocolate pieces (good quality)
1 cup slivered almonds
1/2 cup brown sugar, packed
1/2 cup butter, melted
Filling
4 (8 oz.) packages cream cheese, soft
1 (8 oz.) container sour cream (I like Daisy brand)
1/3 cup sugar
1/3 cup buttermilk
2 Tbl. red food coloring
4 eggs
2 egg yolks
Boiling hot water
Preheat oven to 350 degrees. Into a medium saucepan melt chocolate and 1/2 cup butter over low and then pour into a bowl to cool completely. Crust; place the wafer cookies, chocolate pieces, almonds and brown sugar into a food processor. Cover and process to finely grind. Add the 1/2 cup melted butter cover and process to well combines. Transfer crumbs to a 10x3-inch springform pan. Press crumbs onto bottom and up sides of pan leaving about 1/2-inch space at top of pan. Wrap the springform pan with large piece of heavy duty foil. Filling; into a large mixing bowl beat cooled chocolate mixture, cream cheese, sour cream, sugar, buttermilk and food coloring on high to combine. Add 4 eggs and yolks and beat on low to just combined. Pour filling into crust and place springform into a larger roasting pan. Fill about 2-inches of roasting pan with boiling water being careful not to get any into the cheesecake. Carefully place into oven and bake for about 1 hour or until 2-inches of outside edge appear set when gently shaken. Remove springform from roasting pan. Cool cheesecake on wire rack for about 15 minutes. Using a thin bladed parking knife loosen sides of cheesecake from side of pan. Cool 30 minutes and remove springform. Cool for 1 hour then cover and chill at least 4 hours before serving. Note; you can drizzle cooled cheesecake with chocolate sauce, sprinkle on some fresh raspberries, add dollops of freshly whipped cream or just serve plain. Tastes great no matter what you do.
Chocolatey Peppermint Cookies
1/2 cup butter, soft
1 cup light brown sugar, packed
1 egg
3/4 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. peppermint extract
1 cup white chocolate chips (good quality)
White chocolate
7 oz. white chocolate, chopped (good quality)
1 tsp. coconut oil
1/2 cup peppermint candies, crushed
Preheat oven to 350 degrees. Line baking sheet with parchment. Into a bowl of electric mixer beat butter and brown sugar about 2 minutes. Add egg and peppermint extract. Into another bowl sift the flour, cocoa powder, baking soda and salt. Add the dry ingredients to butter mixture to combine. Gold in white chocolate chips and don't overmix dough. Scoop tablespoonfuls of dough onto baking sheets leaving 2-inch space. Bake about 10-12 minutes. Remove and cool slightly on sheets before transferring to cooling racks. Melted White Chocolate; place the chopped white chocolate and coconut oil over a double boiler and stir until melted. Dip half of each cookie into white chocolate and sprinkle on crushed peppermint candies placing back on cooling racks to harden.
Christmas Gingerbread Cake
3/4 cup boiling water
1/2 tsp. baking soda
2/3 cup unsulphured molasses
3/4 cup sugar
1 2/3 cup all purpose flour
2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. freshly ground nutmeg
1/8 tsp. ground cloves
1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup vegetable oil
2 eggs
Frosting
1 (8 oz.) package cream cheese, soft
1/3 cup butter, soft
2 cups powdered sugar
1/2 tsp. pure vanilla extract
Preheat oven to 350 degrees. Butter a 9-inch springform pan and line bottom with buttered parchment paper. Into a large bowl whisk the boiling water and baking soda. Stir in molasses, sugar and whisk to dissolve sugar. Into a large mixing bowl whisk the flour, spices, baking powder and salt. Stir vegetable oil and eggs into molasses mixture the whisk wet into dry 1/3 at a time. Pour into pan and bake about 30 to 35 minutes. Cool 5 minutes then run a thin bladed knife around edge to loosen cake and remove ring. Cool completely on wire rack then frost. Frosting; into a bowl of electric mixer whip cream cheese and butter. Add remaining ingredients and beat to combine.
Berry Pastries - great for Christmas Morning Breakfast
1 ( 8 oz.) package cream cheese, soft
2 sticks butter, soft
2 cups all purpose flour
1/2 tsp. salt
Powdered sugar
Filling
1 (8 oz.) package cream cheese, soft
1/2 cup powdered sugar
1 tsp. pure vanilla extract
Strawberry or Raspberry jam (good quality)
Dough; into a bowl of electric mixer beat cream cheese and butter to smooth. Add flour and salt and mix to thoroughly combine. Lightly dust work surface with some powdered sugar and transfer dough to work area shaping into a ball. Divide into 4 rounds and flatten each round and cover each pastry dough with plastic wrap. Chill 30 minutes. Filling; beat cream cheese, powdered sugar and vanilla to creamy and smooth. Dust work area with flour and remove dough letting rest 5 minutes. Roll out each ball of dough into a 1/4-inch thickness and cut into 3x3 squares. Fill the center of each square with 1/2 tsp. cream cheese mixture and 1/2 tsp. jam. Overlap opposite corners of dough to the center and over the filling, pinch seams together. Refrigerate about 1 hour. Preheat oven to 375 degrees and bake about 11 minutes. Cool and serve. You can also lightly dust with powdered sugar if desired.
Eggnog Cookies - one of my favorites Note; these need to refrigerate overnight before baking
2 1/2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. freshly ground nutmeg (if you like more add it, I just don't care for too much)
1/2 tsp. cinnamon
1 (8 oz.) package cream cheese, soft
1 stick butter, soft
1 1/2 cups sugar
2 Tbl. bourbon
2 tsp. pure vanilla extract
1/2 tsp. almond extract
1/2 tsp. salt
1 egg and 1 egg yolk
1 1/2 cups powdered sugar, sifted
Into a bowl whisk the flour, baking powder and spices to blend. Into a bowl of electric mixer beat cream cheese and butter to creamy and smooth. Beat in sugar, bourbon, extracts and salt mixing to combine, scraping sides of bowl. Add egg and yolk and beat to light and creamy about 2 minutes. On low speed gradually add flour mixture to fully incorporated. Dough will be sticky. Cover bowl and refrigerate overnight. When ready to bake preheat oven to 325 degrees. Line 2 baking sheets with parchment. Place powdered sugar into a large low sided bowl. Roll dough into 1-inch balls and roll in powdered sugar. Place 2-inches apart onto baking sheets. Bake about 14 minutes, do not overbake. The cookies will be soft in the centers and you don't want them to brown around the edges. Transfer baking sheets to wire racks and allow cookies to cool for 10 minutes on pan. Remove to wire rack to cool completely. Dust again with more powdered sugar. Once cooled store in airtight container.
My Dad's Easy, Rich Peanut Butter Pie - my oh my, my dad loved this pie
1 cup powdered sugar
1 cup creamy peanut butter (I like Jif low sugar)
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container Cool Whip, thawed
Chocolate syrup (homemade or good quality store brand)
Chocolate Graham Crust (make two 9-inch crusts)
3 cups chocolate graham crackers, crushed
3/4 cup butter, melted
4 Tbl. sugar (optional)
Crust; Preheat oven to 325 degrees. Place grahams into a ziplock bag and crush with a rolling pin to crumbs or you can also place into a food processor. Pour crumbs into a bowl, add melted butter and sugar mixing to combine. Press into 2 (9-inch) pie plates and bake for about 10 minutes. Remove from oven and cool on wire racks. Pie; into a large bowl add powdered sugar, peanut butter and cream cheese beating to smooth. Add milk, beat to combine. Fold in Cool Whip and divide mixture evenly into cooled crusts. Chill about 8 hours. Whipping cream; for this you can top with more Cool Whip, but I like to whip up some heavy whipping cream with some powdered sugar and splash of pure vanilla extract. Pile on top of chilled pies and lightly drizzle with chocolate sauce or you can grate some semisweet chocolate bar on top. Thanks dad.
Cranberry Holiday Cake with Chopped Nuts and Sugared Cranberries
1 package white cake mix (good quality)
1 1/3 cups boiling water
3 eggs
1/3 cup canola oil
1 Tbl. fresh orange zest
1 cup fresh cranberries, coarsely chopped
1 cup pecans, finely chopped
Frosting
2 (8 oz.) packages cream cheese, soft
1 cup butter, soft
1 tsp. pure vanilla extract
1/2 tsp. orange extract
6 cups powdered sugar
1 tsp. fresh orange zest
1/2 cup pecans, finely chopped
Sugared Cranberries
2 cups sugar, divided
1 (12 oz.) bag fresh cranberries
Cranberries; combine 1/2 cup sugar and 1/2 cup water into a medium saucepan over medium heat, stirring to dissolve sugar about 3 minutes. Stir in cranberries until well coated. Using a slotted spoon transfer berries to wire rack and let dry about 1 hour. Working in batches roll cranberries in remaining 1 1/2 cups sugar until well coated, let dry for at least 1 hour. Cake; Preheat oven to 350 degrees. Line bottoms of 2 greased (9-inch) round baking pans with parchment paper, grease paper. Into a large bowl combine cake mix, water, eggs, oil and zest beating on low to combine, then beat about 2 more minutes. Stir in cranberries and nuts. Equally place batter into pans and bake about 30 to 35 minutes. Cool pans for 10 minutes then remove to wire racks, removing parchment paper. Cool completely. Frosting; into a large bowl beat cream cheese, butter, vanilla and orange extract to combine. Beat in powdered sugar and extract to smooth. Spread frosting on layers and around entire cake, sprinkle on nuts. Garnish with some sugared cranberries as it's so festive and pretty.
My oh My Do I love Creamy Coconut Pie
Pastry for a single crust 9-inch pie (we all have our own favorite pie crust recipe)
4 egg yolks
2 cups coconut milk
1 1/2 cups half and half
1 cup sugar
1/3 cup cornstarch
pinch of salt
2 tsp. pure vanilla extract
1 1/2 cups sweetened shredded coconut, lightly toasted and divided
Whipped Cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract or you can add coconut extract or split the difference which I usually do
After you have made your pie crust refrigerate about 30 minutes. Preheat oven to 425 degrees. Line crust with parchment paper and dried beans. Bake about 20 minutes. Remove parchment/beans and bake about 4 more minutes. Cool completely on wire rack. Filling; into a large heavy saucepan whisk the egg yolks, coconut milk, half and half, sugar, cornstarch and salt. Bring to gentle boil over medium whisking constantly. Reduce to simmer and cook about 2 more minutes whisking vigorously. Remove from heat and stir in extract and 1 cup coconut. Transfer filling to crust. Press plastic wrap onto surface of filling and refrigerate until well chilled, at least 2 hours. Whipping cream; into a bowl of electric mixer add heavy whipping cream, powdered sugar and vanilla beating to almost stiff peaks. Spread over chilled pie and sprinkle on remaining coconut. Dig in, so good!
Semifreddo - always a hit - please note this recipe requires freezing for at least 6 hours before serving. This was always a hit when I used to cater and served it for dessert
8 oz. bittersweet chocolate, chopped fine (good quality)
1 Tbl. pure vanilla extract
1/2 tsp. instant espresso powder
3 eggs
5 Tbl. sugar
1/4 tsp. salt
2 cups heavy whipping cream
1/4 cup water
Raspberry Coulis (optional, but I love it served with the semifreddo
1/2 cup sugar
3 Tbl. water
12 oz. frozen raspberries, thawed
1 Tbl. Chambord
Coulis; combine sugar and water in bowl, stir to combine. Cook in the microwave on high for two minutes. Stir for 10 minutes to dissolve sugar crystals. Combine frozen raspberries into hot syrup in a blender and blend to smooth. Pour puree though a fine mesh strainer set over a bowl. Stir and push on the solids with back of spoon until all liquid has been extracted. Discard seeds and add the Chambord stirring to combine. Store in refrigerator until service. Semifreddo; lightly spray a loaf pan and line with plastic wrap leaving an overhang on all sides. Place chocolate into a glass bowl and set a fine mesh strainer over the top. Into a small bowl stir vanilla and espresso powder to dissolve powder. Into a bowl whisk the eggs, sugar and salt to combine. Heat 1/2 cup of the cream and water in a saucepan over medium heat until simmering. Slowly whisk the hot cream mixture into egg mixture until combined. Return mixture to saucepan and cook over medium low stirring constantly and scraping bottom of saucepan with rubber spatula until mixture is slightly thickened and registers 165 degrees which should take about 5 minutes. Immediately pour mixture through strainer set over chocolate. Let mixture stand to melt chocolate about 5 minutes and whisk chocolate until it's melted and smooth, then whisk in vanilla espresso mixture. Let chocolate mixture cool completely. Into a bowl of electric mixer beat remaining 1 1/2 cups cold whipping cream to soft peaks form. Whisk one third of whipped cream into chocolate mixture. using rubber spatula gently fold remaining whipped cream into chocolate mixture until incorporated and no streaks of whipped cream appear. Transfer mixture to pan and spread evenly. Fold overhanging plastic over surface and freeze at least 6 hours. To serve; remove plastic from surface and invert pan onto large serving plate or platter. Remove plastic and smooth surface with spatula. Dip slicing knife into hot water and wipe dry. Slice into 3/4-inch slices and serve immediately. Drizzle some raspberry coulis on plate and over semifreddo adding some fresh raspberries on the plate.
Pumpkin Pecan Praline Cheesecake
Crust
2 cups graham cracker crumbs
1/3 cup finely chopped pecans
5 Tbl. butter, melted
3 Tbl. light brown sugar
Filling
4 (8 oz.) packages cream cheese, soft
1 cup sugar
1 tsp. pure vanilla extract
4 eggs
1 1/2 cups pumpkin
1 1/2 Tbl. fresh lemon juice
Praline topping
1 cup brown sugar, packed
1/3 cup heavy whipping cream
1/4 cup butter
1 cup powdered sugar
1 tsp. pure vanilla extract
Preheat oven to 325 degrees. Stir crust ingredients together in a bowl to blend well. Press mixture on bottom and 1 1/2-inches up side of 9-inch springform pan. Bake about 10 minutes, remove to cooling rack. Filling; into a bowl of electric mixer beat cream cheese, sugar and vanilla to blend and smooth. Add eggs one at a time beating after each addition. Add pumpkin and lemon juice beating to blend. Pour batter into crust. Bake for about 1 hour and 10 minutes to just set. Turn off oven and let cheesecake stand in oven for about 15 minutes. Remove cheesecake from oven and gently run a thin bladed paring knife around edge of cheesecake to loosen from sides of pan. Do not remove springform. Cool completely on wire rack, cover and chill 8 hours over overnight. Remove sides and bottom of pan. Praline topping; into a saucepan add brown sugar, cream and butter and bring to a a boil stirring often. Boil stirring occasionally for 1 minute. Remove from heat and gradually whisk in powdered sugar and vanilla to smooth. Let stand 5 minutes whisking occasionally. Pour topping slowly over top of cheesecake spreading to edge of cheesecake.
Crust
24 Oreo cookies
1/4 cup butter, melted
Filling
2 cups whole milk
1 1/2 cups heavy whipping cream
8 Tbl. butter, cut into pieces
1/2 cup sugar, divided
1/4 tsp. salt
1/4 cup cornstarch
9 egg yolks
8 oz. semisweet chocolate, chopped
2 oz. bittersweet chocolate, chopped
1 1/2 tsp. pure vanilla extract (sometimes I use orange extract as I love chocolate and orange)
Topping
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
Grated dark chocolate, garnish
Preheat oven to 350 degrees. Crust; into a food processor pulse Oreo cookies into fine crumbs. Drizzle in melted butter and pulse to combine. Place crumbs into a 9-inch pie plate and press into an ever layer on bottom and sides of pan. Bake about 10 minutes, remove and cool. Filling; into a medium saucepan over medium high bring milk, cream, 1/4 cup sugar and salt to simmer stirring occasionally. While milk heats into a bowl whisk the remaining sugar, cornstarch and egg yolks to smooth and creamy. Slowly pour 1 cup of the hot liquid into egg mixture whisking all the while to temper the egg yolks. Slowly whisk the tempered yolk mixture back into saucepan of cream and milk. Reduce to medium and continue cooking and whisking until mixture thickens about 30 seconds. Remove from heat and immediately whisk in the cubed butter and chocolate until melted and smooth. Stir in vanilla and pour into prepared cooled crust. Cover with plastic wrap pressing onto surface of filling. Refrigerate 4 hours to set. Topping; into a bowl of electric mixer beat whipping cream, powdered sugar and vanilla to almost stiff peaks. Pile on top of chilled pie and sprinkle on shaved chocolate.
Oh The Weather Outside is Frightful, But This Peppermint Pie is delightful, so let it snow, let it snow, let it snow.
Crust
25 chocolate Oreo cookies
pinch of salt
5 Tbl. unsalted butter, melted
Filling
12 oz. cream cheese, soft
1 (7.5 oz) container marshmallow creme
1 Tbl. peppermint extract
1 1/2 cups heavy whipping cream
3/4 cup powdered sugar
6 drops red food coloring
Topping
1 cup heavy whipping cream
1/4 cup powdered sugar
Crushed peppermint candies
Crust; into a food processor add cookies and pulse to fine crumbs. Add salt and butter pulsing to combine. Press mixture into a 9-inch pie plate. Filling; into a bowl of electric mixer beat cream cheese to smooth. Add marshmallow creme and extract beating to combine. Into another bowl beat whipping cream and powdered sugar to just almost stiff peaks. Gently fold cream mixture into cream cheese mixture and gently fold in food coloring. Spoon filling into crust, cover and chill at least 4 hours. Whipped Cream Topping; into a bowl of electric mixer beat cream and powdered sugar to almost stiff peaks. Spoon over chilled pie and garnish with crushed peppermint candies.
Pecan Cookies - these little gems are delicious!
3 cups pecan halves, divided
1 cup unsalted butter, soft
1/2 cup sugar
1 tsp. pure vanilla extract
1/2 tsp. salt
2 1/4 cups all purpose flour
1/2 cup Turbinado sugar (for rolling)
Preheat oven to 350 degrees. Line two baking sheets with parchment. Spread 2 cups of pecans onto baking sheet and toast until fragrant. Cool, then chop. Into a bowl of electric mixer beat butter, sugar, vanilla and salt to light and fluffy. Reduce to low and beat in flour to just combined. Add chopped pecans and beat to combine. Cover and chill at least 1 hour. Place the turbinado into a bowl and divide the dough into 36 (1-inch) balls and roll into sugar and place 2-inches apart onto baking sheet. Gently press remaining pecans into top of each cookie. Bake, rotating half way though for about 15 to 17 minutes. Cool on pan for 5 minutes then transfer to wire racks.
Flourless Chocolate Cake - always a hit for people who have gluten issues1 cup unsalted butter, soft
1/2 cup sugar
1 tsp. pure vanilla extract
1/2 tsp. salt
2 1/4 cups all purpose flour
1/2 cup Turbinado sugar (for rolling)
Preheat oven to 350 degrees. Line two baking sheets with parchment. Spread 2 cups of pecans onto baking sheet and toast until fragrant. Cool, then chop. Into a bowl of electric mixer beat butter, sugar, vanilla and salt to light and fluffy. Reduce to low and beat in flour to just combined. Add chopped pecans and beat to combine. Cover and chill at least 1 hour. Place the turbinado into a bowl and divide the dough into 36 (1-inch) balls and roll into sugar and place 2-inches apart onto baking sheet. Gently press remaining pecans into top of each cookie. Bake, rotating half way though for about 15 to 17 minutes. Cool on pan for 5 minutes then transfer to wire racks.
1 lb. semisweet chocolate, chopped (good quality)
1 cup butter, cubed
1/4 cup dry red wine (good quality)
8 eggs
1/2 cup sugar
1 tsp.pure vanilla extract
Ganache
9 oz. bittersweet chocolate, chopped
1 cup heavy whipping cream
Preheat oven to 350 degrees. Line the bottom of a greased 9-inch springform pan with parchment paper, greasing the paper. Place onto a double thickness of heavy duty foil securely wrapping foil around pan. Into a large heavy saucepan melt the chocolate, butter and wine over low heat stirring constantly. Remove from heat and cool to room temperature. Into a large bowl of electric mixer beat eggs, sugar and vanilla to frothy and doubled in volume about 5 minutes. Gradually fold the eggs into the chocolate mixture on at a time until well blended. Pour batter into pan and place springform pan into a large baking pan adding 1-inch of boiling hot water to baking pan, careful you don't get any water into the batter. Bake about 30 minutes or until outer edges are set (center will giggle). Remove springform from water bath and cool on wire rack. Carefully run a thin bladed paring knife around edge of pan to loosen and remove sides of pan and invert onto serving platter, removing parchment paper. Ganache; place chocolate into a bowl. Into a bain marie, add cream but do not boil. Remove from heat and pour cream over chocolate in bowl mixing to melt and smooth. Cool slightly stirring occasionally. Then pour over cake, chill.
Butterscotch Triffle - love this!
1 1/2 cups whole milk
1/3 cup all purpose flour
6 egg yolks
5 Tbl. unsalted butter
3/4 cup dark brown sugar, packed
1/2 tsp. salt
1 1/2 cups half and half
2 tsp. pure vanilla extract
6 bananas (ripe, but not overripe)
1 Tbl. fresh lemon juice
1 (1 lb.) loaf pound cake, cut into 3/4-inch cubes (make your own or purchase good quality)
Whipped Cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
Banana chips and toffee candy (lightly crush the candy) for garnish
Fill a large bowl with ice and top with a medium bowl and fine mesh sieve. Whisk the milk, flour and egg yolks into a separate bowl to smooth. Melt butter in a medium saucepan and stir in brown sugar and salt cooking and whisking constantly until sugar is foamy and melted about 3 to 4 minutes. Remove from heat and let cool 2 minutes. Whisk in half and half and milk mixture. Return pot to medium low heat and cook whisking constantly until pudding thickens about 8 minutes. Remove from heat and stir in vanilla and strain into prepared bowl. Let pudding stand stirring occasionally until chilled about 30 minutes. Peel bananas and slice into 1/2-inch thickness and toss with lemon juice to prevent browning. Place one-third of cake and bananas in trifle bowl and top with 2/3 cup of pudding. Repeat two more times and top with whipped cream. Whipped cream; into a bowl of electric mixer add whipping cream and beat to almost stiff peaks, add powdered sugar and vanilla and beat again. Cover triffle and chill about 4 hours, garnish with toffee candy and banana chips.
My Favorite Blondie's - these are great for giving to family and friends over the holidays
1 stick unsalted butter
1 egg
3/4 cup light brown sugar, packed
1 tsp. pure vanilla extract
1/2 tsp. salt
1/3 cup all purpose flour
2 sticks unsalted butter, soft
2 1/4 cups all purpose flour
1 1/2 cups pecans, coarsely chopped
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 3/4 cups light brown sugar, packed
2 eggs
1 tsp. pure vanilla extract
Into a saucepan over medium cook butter stirring often until butter foams then browns about 7 minutes. Transfer brown butter to a bowl and let cool slightly. Add egg, brown sugar, vanilla and salt and beat to light about 3 minutes. Fold in flour. Preheat oven to 350 degrees. Butter a 13x9 baking pan and dust with flour. Toast the pecans and let cool. Into a large bowl whisk the baking powder, salt and 2 1/4 cups flour. Into a bowl of an electric mixer beat brown sugar and 1 cup of butter into a large bowl until lightly and fluffy. Add eggs one at a time beating after each addition about 2 minutes, mix in vanilla. Reduce speed and mix in dry ingredients, fold in half of the pecans. Scrape two thirds of batter into baking dish, smoothing top and pushing batter to edges. Alternating, drop the brown butter mixture and remaining batter on top and smooth, sprinkle on remaining pecans. Bake about 30 to 35 minutes. Remove and let cool before cutting. Store in air tight container.
Hot Fudge Sauce - so good over vanilla ice cream or my favorite orange sherbet. If you make a lot of it you can place into pretty jam jars, tie with ribbons and give away as neighbor gifts.
1 1/4 cups heavy whipping cram
2/3 cup dark brown sugar, packed
1/3 cup brown rice syrup
2 Tbl. unsalted butter
5 oz. unsweetened chocolate, chopped
1/4 cup unsweetened cocoa powder
2 tsp. pure vanilla extract
pinch of salt
Into a heavy saucepan add cream, brown sugar, brown rice syrup, butter and 1/4 cup water over medium heat stirring to dissolve sugar. Increase heat to medium high and bring to a boil. Add candy thermometer to pan and cook swirling pan occasionally (do not stir) until thermometer registers 220 degrees (about 8 minutes). Remove from heat and remove thermometer from pan. Add chocolate (not the cocoa powder yet) and stir to melt and smooth. Bring to a boil over medium high and cook stirring and scraping down sides of pan with a rubber spatula until thickened and bubbling rapidly about 1 minute. Remove from heat and whisk in cocoa powder, vanilla and salt to smooth. Strain sauce through a fine-mesh sieve into a heatproof bowl (it will look oily and separated at this point). Vigorously whisk in 2 Tbl. water to emulsify whisking to smooth and glossy. Whisk in more water a tablespoonful at a time until sauce is pourable but still thick. Cover and chill. To serve gently warm in microwave stirring ever 20 seconds or over a bain marie.
Grapefruit Bars
Crust
1 cup all purpose flour
3/4 cup powdered sugar
2 Tbl. sugar
pinch of salt
1 stick unsalted butter, cut into pieces
2 egg yolks
Candied Peel
1 grapefruit
1/2 cup sugar, divided
Curd
3 egg yolks
1 cup sugar
1 Tbl. cornstarch
1 Tbl. grapefruit zest
1/4 cup fresh grapefruit juice
2 tsp. lemon zest
3/4 cup fresh lemon juice
1 tsp. pure vanilla extract
pinch of salt
1 stick unsalted butter, soft and cut into pieces
Candied Peel; cut peel from grapefruit into 3/8-inch strips. Place in a small saucepan add cold water to cover. Bring to a boil then drain, repeat twice. Bring peel, sugar and 1/2 cup water to a boil and reduce heat simmering until peel is translucent about 15 to 20 minutes. Drain and transfer peel to a wire rack and let dry about 4 hours. Toss in more sugar. Crust; preheat oven to 350 degrees. Line a 8x8 baking pan with overlapping sheets of parchment paper. Into a food processor add flour, powdered sugar, sugar and salt and pulse a few times to combine. Add butter and pulse to pea size. Add egg yolks and pulse so dough comes together. Place dough in pan and press into even layer. Prick with fork in several spots and bake about 25 to 28 minutes. Remove and let cool. Crud; reduce oven to 300 degrees. Into a large saucepan whisk the eggs, yolks, sugar and cornstarch to smooth. Whisk in zest, juice, lemon juice and zest and vanilla. Cook over medium heat whisking constantly until curd begins to bubble slightly around edges and thickens about 5 minutes. Simmer whisking about 30 seconds more and remove from heat. Whisk in salt, then butter a piece at a time whisking to incorporate after each addition. Scrap curd into pan with shortbread and smooth onto crust. Top with some of the candies grapefruit zest. Bake about 20 -25 minutes. Place in refrigerator to chill. Slice into bars and dust with powdered sugar.
Rich, Rich Chocolate Fudge
1 Tbl. butter, soft
3 1/3 cups sugar
1 cup dark brown sugar, packed
1 (12 oz.) can evaporated milk
1 cup butter, cubed
32 large marshmallows, halved
1 tsp.pure vanilla extract
2 cups semisweet chocolate chips (good quality)
14 oz. milk chocolate chopped (good quality)
2 oz. semisweet chocolate, chopped (good quality)
2 cups pecans, chopped and lightly toasted
Line a 15x10x1-inch pan with foil, ends overhanging and grease foil with the 1 Tbl. of butter. Into a large heavy duty saucepan combine, sugars, milk and cubed butter. Bring to a rapid boil over medium heat stirring constantly and cook stirring about 5 minutes. Remove from heat and stir in marshmallows and vanilla to blend. Gradually stir in chocolates to melt and fold in pecans. Immediately pour into pan and spread evenly. Refrigerate until firm. Using foil lift fudge out of pan and cut into squares. Store between layers of waxed paper in airtight container.
Very Decadent Chocolate Pecan Slab Bars
Crust
3 cups all purpose flour
1 cup unsalted butter, soft
2/3 cup sugar
8 oz. cream cheese, soft
Chocolate layer
1 1/2 cups heavy whipping cream
1/2 cup dark chocolate chips (good quality)
1/2 cup milk chocolate chips (good quality)
2 eggs
1/2 tsp. pure vanilla extract
pinch of salt
Pecan filling
1 cup light corn syrup
1 cup brown sugar, packed
6 eggs
3 Tbl. bourbon
1 tsp. pure vanilla extract
3 cups pecans, rough chop
pinch of salt
Chocolate drizzle
1/3 cup milk chocolate chips (good quality)
1 Tbl. unsalted butter
Crust; line a 12x9 baking pan with parchment paper and lightly grease the paper and pan. Into a bowl of electric mixer add butter and sugar and beat on high to pale yellow. Reduce to low add cream cheese and mix to incorporate. Add the flour and mix to blend. Wrap dough in plastic wrap and refrigerate 30 minutes. Preheat oven to 350 degrees. Remove dough and place into pan using your hands gently press the dough onto the bottom of pan evenly. Place in oven and bake 15 minutes. Remove. Filling; into a saucepan add heavy cream over low and when it's almost boiling remove from heat and add dark and milk chocolate, using a whisk blend chocolate to melt. Cool slightly and add eggs, vanilla and salt to blend well. Pecan filling; into a large bowl add corn syrup, sugar, eggs, bourbon and vanilla mixing well to combine. With a large rubber spatula fold in pecan and pinch of salt. Pour melted chocolate mixture into shortbread crust and spread as evenly as possible. Next, pour the pecan filling on top of chocolate layer and using a spatula smooth out. Place in oven and bake 45 to 50 minutes until set in the middle. Remove and cool completely. Drizzle: into a bowl add chocolate and butter to microwave and heat for 30 second intervals to melt. Mix well and drizzle over bars.
Apple Upside Down Cake - so very good
2 (9-inch) pie crusts
2 cups pecan halves
1/2 cup butter, melted
1 cup brown sugar, packed
1/2 cup sugar
3 Tbl. all purpose flour
1 Tbl. apple pie spice
1/2 tsp. freshly grated nutmeg
6 cups thinly sliced tart apples
2 Tbl. fresh lemon juice
1 tsp. bourbon extract or you can use pure vanilla extract
Into a deep 9-inch pie plate arrange pecans rounded sides facing down and drizzle with butter. Sprinkle the brown sugar on and press lightly. Roll out the dough to fit the pie plate and place over brown sugar. Press the crust firmly against brown sugar and sides of pie plate. Trim the edges. Into a large bowl add the 1/2 cup sugar, flour, pie spice and nutmeg. Add apples, lemon juice and extract tossing to coat. Fill the crust and roll out remaining dough to fit on top of pie and place over filling. Trim, seal and flute edges. Cut slits in crust. Preheat oven to 450 degrees. Place a baking sheet on rack below pie to catch any spills (I usually place foil or parchment paper on the baking sheet for easy cleanup). Bake pie for 10 minutes then reduce heat to 350 degrees. Bake about 45 minutes longer. Remove and cool for 10 minutes before inverting onto large plate or serving platter. Serve with freshly whipped bourbon cream or vanilla ice cream.
Beautiful White Chocolate Christmas Cake
Cake
1 cup unsalted butter, soft
3 1/2 cups all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 oz. white chocolate, chopped
1/2 cup boiling water
1 1/2 cups sugar
6 egg whites
1 tsp. pure vanilla extract
1 1/2 cups buttermilk, room temperature
Frosting
3 oz. white chocolate, chopped
1/2 cup unsalted butter
1 (8 oz.) package cream cheese, soft
1/2 cup heavy whipping cream
1 cup powdered sugar
1 1/2 cups sugar
6 egg whites
1 tsp. pure vanilla extract
1 1/2 cups buttermilk, room temp.
1/2 cup seedless raspberry jam (good quality)
1/2 cup fresh raspberries
Preheat oven to 300 degrees. Butter and flour an angel food cake, tapping out excess flour. Into a large bowl sift flour, baking powder, baking soda and salt. Place white chocolate into a bowl and pour over boiling water, stirring to smooth and melted. With an electric mixer beat butter and sugar on medium to light and fluffy. Reduce speed and add egg whites beating to fully incorporated, then beat in vanilla. Reduce speed and add flour in 3 parts, alternating with buttermilk and mix to combines. Mix in white chocolate mixture. Spoon batter into pan and bake about 75 to 80 minutes. Transfer cake to wire rack and let cool 10 minutes before inverting onto wire rack to cool completely. Frosting; into a glass bowl add chocolate and at 30 second intervals melt to smooth. With an electric mixer beat butter and cream cheese to smooth. Add powdered sugar and mix to combine, the mix in melted chocolate. Cover with plastic wrap and refrigerate. When chilled beat heavy cream to stiff peaks. Fold in to cream cheese mixture. Cut cake in half and place onto serving platter, spread with jam and 3/4 cup cream cheese frosting, add top part of cake. Cover cake with remaining cream cheese frosting and top with raspberries.
Pumpkin Chiffon Pie
1/2 cup sugar
2 envelopes unflavored gelatin
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. salt
1/4 tsp. ground ginger
1/2 tsp. pumpkin pie spice
3/4 cup milk
2 egg yolks
1 cup canned pumpkin
1 cup heavy whipping cream
2 Tbl. sugar
Gingersnap crust
1 1/2 cups gingersnap cookies, good quality
3 Tbl. brown sugar
1/2 tsp. ground ginger
6 Tbl. butter, melted
Crust; preheat oven to 350 degrees. Place cookies into a ziplock bag, seal and with a rolling pin crush cookies well into crumbs. Combine cookie crumbs, brown sugar, ginger and butter into a bowl and mix to combine. Press crumb mixture into a lightly greased 9-inch pie plate. Bake 10 minutes and remove to cool completely on wire rack. Filling; into a heavy medium saucepan stir 1/2 cup sugar, gelatin, spices, salt and stir in milk. Cook stirring over medium until gelatin dissolves. Into a bowl slightly beat egg yolks with fork and gradually stir in about half of the hot milk mixture into yolks whisking constantly. Pour yolk mixture into hot filling in pan and stir in pumpkin. Bring to gently boil, reduce and cook stirring for 2 more minutes. Remove from heat and transfer to a large bowl. Cover and chill stirring occasionally about 2 hours. Into a bowl of electric mixer add whipped cream and powdered sugar, along with vanilla. Beat to soft peaks. Fold whipped cream into pumpkin mixture, cover and chill about 30 more minutes. Pour filling into cooled crust, cover and chill 4 hours to set.
Gluten Free Blackberry Bars
3 cups oats (not quick cooking)
1 cup almond flour
pinch of salt
1/2 coconut oil, melted
1/2 cup brown sugar, packed
1/4 cup honey
1 tsp. pure vanilla extract
1/4 tsp. cinnamon
2 tsp. almond butter
2 pints fresh blackberries
2 Tbl. sugar
Preheat oven to 350 degrees. Using a 9x9 baking pan line with parchment paper with ends hanging over ends. Into a food processor add oats, almond flour and salt, pulse to blend well. Add melted coconut oil, brown sugar, honey, vanilla, cinnamon and almond butter. Pulse to combine. Place 2/3 of the oat mixture into baking pan and press firmly to form a crust. Lightly prick with a fork. Place in oven and bake 10 minutes. Into a food processor add berries and 2 Tbl. sugar pulsing to combine for a rough chop. Remove pan from oven and evenly spread on blackberry filling. Sprinkle with remaining crumb topping and place back in oven baking 25 more minutes. Remove and cool completely.
Spicy Apple Cake With Frosting OR Eggnog Sauce - this is one of my husbands favorite cakes and he likes the cake frosted, I like it with eggnog sauce (choose either you enjoy)
4 cups Granny Smith apples, chopped
2 cups sugar
1/2 cup vegetable oil
2 eggs, lightly beaten
1 tsp. pure vanilla extract
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1 tsp. apple pie spice
1/2 tsp. salt
1/2 cup whole milk
1 cup pecans, rough chopped
Eggnog Sauce
1 1/2 cups commercial eggnog (good quality)
1 Tbl. cornstarch
1 Tbl. brandy
1 tsp. almond extract
Frosting
1 (8 oz.) packages cream cheese, soft
1/4 cup butter, soft
2 tsp. pure vanilla extract
1 cup light brown sugar, packed
Preheat oven to 350 degrees. Grease and flour a 13x9 baking pan. Into a large mixing bowl add apples and sugar. Stir in oil, eggs and vanilla. Into another bowl combine flour, baking powder, baking soda, spices and salt, whisking to combine. Add flour mixture to apple mixture, stir in milk to just combine. Add pecans. Pour into pan and bake 30 to 40 minutes. Remove and let cool completely. Eggnog sauce; into a small saucepan over medium heat add all ingredients for sauce and stir frequently. Bring to a boil and boil 1 minute until sauce has thickened. Remove from heat and either serve chilled or warm. I like it served warm. Frosting; into a bowl of electric mixer beat cream cheese to smooth, add butter and continue beating, add vanilla and brown sugar, beating for about 5 minutes to light and fluffy and sugar is dissolved. Spread on cooled cake and if desired you can top with whole pecans.
Peppermint Cheesecake Bars
1 1/2 cups butter, soft
20 oz. cream cheese, soft
1 1/2 cups sugar
2 1/2 tsp. peppermint extract
candy canes, crushed
red food coloring
Into a bowl of electric mixer beat butter and cream cheese to light and fluffy, beat in sugar, extract. Taste and if you desire add more extract. Pour into an 8x8 square baking pan lined with parchment paper and make sure paper is overhanging on edges. Pour in cheesecake mixture and for red swirls put about 3 to 5 drops of red food coloring on top of cheesecake and swirl using a kitchen knife. Sprinkle on some crushed candy canes and chill in refrigerator for about 2 hours. Remove from pan and cut into bars.
Pumpkin Chiffon Pie
1/2 cup sugar
2 envelopes unflavored gelatin
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. salt
1/4 tsp. ground ginger
1/2 tsp. pumpkin pie spice
3/4 cup milk
2 egg yolks
1 cup canned pumpkin
1 cup heavy whipping cream
2 Tbl. sugar
Gingersnap crust
1 1/2 cups gingersnap cookies, good quality
3 Tbl. brown sugar
1/2 tsp. ground ginger
6 Tbl. butter, melted
Crust; preheat oven to 350 degrees. Place cookies into a ziplock bag, seal and with a rolling pin crush cookies well into crumbs. Combine cookie crumbs, brown sugar, ginger and butter into a bowl and mix to combine. Press crumb mixture into a lightly greased 9-inch pie plate. Bake 10 minutes and remove to cool completely on wire rack. Filling; into a heavy medium saucepan stir 1/2 cup sugar, gelatin, spices, salt and stir in milk. Cook stirring over medium until gelatin dissolves. Into a bowl slightly beat egg yolks with fork and gradually stir in about half of the hot milk mixture into yolks whisking constantly. Pour yolk mixture into hot filling in pan and stir in pumpkin. Bring to gently boil, reduce and cook stirring for 2 more minutes. Remove from heat and transfer to a large bowl. Cover and chill stirring occasionally about 2 hours. Into a bowl of electric mixer add whipped cream and powdered sugar, along with vanilla. Beat to soft peaks. Fold whipped cream into pumpkin mixture, cover and chill about 30 more minutes. Pour filling into cooled crust, cover and chill 4 hours to set.
Gluten Free Blackberry Bars
3 cups oats (not quick cooking)
1 cup almond flour
pinch of salt
1/2 coconut oil, melted
1/2 cup brown sugar, packed
1/4 cup honey
1 tsp. pure vanilla extract
1/4 tsp. cinnamon
2 tsp. almond butter
2 pints fresh blackberries
2 Tbl. sugar
Preheat oven to 350 degrees. Using a 9x9 baking pan line with parchment paper with ends hanging over ends. Into a food processor add oats, almond flour and salt, pulse to blend well. Add melted coconut oil, brown sugar, honey, vanilla, cinnamon and almond butter. Pulse to combine. Place 2/3 of the oat mixture into baking pan and press firmly to form a crust. Lightly prick with a fork. Place in oven and bake 10 minutes. Into a food processor add berries and 2 Tbl. sugar pulsing to combine for a rough chop. Remove pan from oven and evenly spread on blackberry filling. Sprinkle with remaining crumb topping and place back in oven baking 25 more minutes. Remove and cool completely.
Spicy Apple Cake With Frosting OR Eggnog Sauce - this is one of my husbands favorite cakes and he likes the cake frosted, I like it with eggnog sauce (choose either you enjoy)
4 cups Granny Smith apples, chopped
2 cups sugar
1/2 cup vegetable oil
2 eggs, lightly beaten
1 tsp. pure vanilla extract
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1 tsp. apple pie spice
1/2 tsp. salt
1/2 cup whole milk
1 cup pecans, rough chopped
Eggnog Sauce
1 1/2 cups commercial eggnog (good quality)
1 Tbl. cornstarch
1 Tbl. brandy
1 tsp. almond extract
Frosting
1 (8 oz.) packages cream cheese, soft
1/4 cup butter, soft
2 tsp. pure vanilla extract
1 cup light brown sugar, packed
Preheat oven to 350 degrees. Grease and flour a 13x9 baking pan. Into a large mixing bowl add apples and sugar. Stir in oil, eggs and vanilla. Into another bowl combine flour, baking powder, baking soda, spices and salt, whisking to combine. Add flour mixture to apple mixture, stir in milk to just combine. Add pecans. Pour into pan and bake 30 to 40 minutes. Remove and let cool completely. Eggnog sauce; into a small saucepan over medium heat add all ingredients for sauce and stir frequently. Bring to a boil and boil 1 minute until sauce has thickened. Remove from heat and either serve chilled or warm. I like it served warm. Frosting; into a bowl of electric mixer beat cream cheese to smooth, add butter and continue beating, add vanilla and brown sugar, beating for about 5 minutes to light and fluffy and sugar is dissolved. Spread on cooled cake and if desired you can top with whole pecans.
Peppermint Cheesecake Bars
1 1/2 cups butter, soft
20 oz. cream cheese, soft
1 1/2 cups sugar
2 1/2 tsp. peppermint extract
candy canes, crushed
red food coloring
Into a bowl of electric mixer beat butter and cream cheese to light and fluffy, beat in sugar, extract. Taste and if you desire add more extract. Pour into an 8x8 square baking pan lined with parchment paper and make sure paper is overhanging on edges. Pour in cheesecake mixture and for red swirls put about 3 to 5 drops of red food coloring on top of cheesecake and swirl using a kitchen knife. Sprinkle on some crushed candy canes and chill in refrigerator for about 2 hours. Remove from pan and cut into bars.
Crust
2 cups gingersnap cookie crumbs (good quality)
1/4 cup butter, melted
1 Tbl. sugar
1/2 tsp. cinnamon
Filling
2 1/2 cups pumpkin puree
1 (12 oz.) can evaporated milk
1/2 cup sugar
1/2 cup light brown sugar, packed
2 1/2 tsp. cinnamon
1/2 tsp. freshly ground nutmeg
1/4 tsp. allspice
1/4 tsp. ginger
1/8 tsp. ground cloves
3/4 tsp. salt
1 tsp. pure vanilla extract
4 eggs
Preheat oven to 350 degrees. Into a food processor add gingersnap cookies and process to fine crumbs. Mix in melted butter, sugar and cinnamon. Press cookie crust into the bottom and sides of a springform pan. Bake about 10 minutes. Into a large bowl of electric mixer beat pumpkin puree with sugars, salt and spices. Add evaporated milk and vanilla. Add eggs one at a time. Pour into prepared crust. Bake about 75 minutes. Remove and cool completely.
Cake
2 cups cake flour
3/4 cup unsweetened cocoa powder (good quality)
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 sticks unsalted butter, soft
2 cups brown sugar, packed
3 eggs
1 1/2 tsp. pure vanilla extract
1 cup buttermilk
4 tsp. instant espresso powder dissolved in 3/4 cup hot water
Frosting
1/3 cup unsweetened cocoa powder (good quality)
1 Tbl. instant espresso powder
1 1/2 cup heavy whipping cream, chilled and divided
1 1/3 cups sugar
2 (8 oz.) containers chilled mascarpone cheese
Bittersweet chocolate curls
Preheat oven to 325 degrees. Butter two 9-inch cake pans and dust with cocoa powder, tapping out any excess. Line bottoms of pan with parchment paper. Into a bowl add cake flour, cocoa, baking soda and salt. Into a bowl of electric mixture beat butter to smooth, add brown sugar and beat to blend. Add eggs one at a time beating after each addition. Add vanilla. Add flour mixture in 3 additions alternating with buttermilk beating well after each addition. Beat in hot espresso mixture to smooth. Divide batter evenly between pans and bake about 40 minutes. Remove and cool in pans on wire rack 15 minutes the run small knife around sides and invert onto racks, removing parchment. Invert cake again so top side is up and cool completely. Frosting; add cocoa powder to a large bowl with espresso powder. Bring 1 cup cream to boil in saucepan and slowly pour cream over cocoa mixture whisking to dissolve. Add 1/2 cup cream and sugar and stir to dissolve sugar. Chill until cold about 2 hours. Add mascarpone to chilled cocoa mixture and with electric mixer beat on low to smooth. Increase speed and beat until mixture is thick and medium firm peaks form about 2 minutes, do not overbeat. Place bottom cake onto cake plate and add some frosting to middle and spread, top with second cake top side up and frost all of the entire cake. Chill about 15 minutes. Top with chocolate curls. Keep cake chilled as well as any leftovers.
Caramel Shortbread Cookie Bars - always delicious
Shortbread
2 cups butter, soft
1 cup sugar
1/4 cup light brown sugar, packed
3 3/4 cups all purpose flour
1/2 tsp. salt
Caramel
2 cups sugar
12 Tbl. butter
1 cup heavy whipping cream
1 Tbl. fleur de sel
Cookie Dough
1 cup butter, soft
1/2 cup sugar
1 cup light brown sugar, packed
2 Tbl. heavy whipping cream
1 Tbl. pure vanilla extract
1 1/2 cups all purpose flour
1/2 tsp. salt
1/2 cup mini semisweet chocolate chips
Ganache
1 1/2 cups dark chocolate chips
1 cup heavy whipping cream
1 Tbl. pure vanilla extract
Preheat oven to 350 degrees. Grease a 13x9 baking pan and line with parchment paper with an overhang on sides. Shortbread; beat butter and sugars about 3 minutes to light and fluffy. Add in flour and salt and mix on low to just combined. Press dough into prepared pan. Bake about 30 to 35 minutes. Caramel; have all ingredients ready before you start. Into a heavy 3 qt. saucepan add sugar and over medium high heat melt sugar and start whisking. The sugar will clump but keep whisking. Once the sugar is melted stop whisking, you can swirl in the pan. Continue cooking until you have a rich deep amber color. Watch closely, you don't want it to burn. When sugar is dark amber color carefully add butter and stir until butter is melted. Remove pan from heat and slow pour in heavy cream whisking until cream is incorporated and caramel is smooth. Whisk in fleur de sel and let sauce cool about 10 minutes in pan. Pour about half of the hot caramel sauce over the shortbread crust and refrigerate until set about 1 hour. Any remaining sauce you can pour into a large jar to cool to room temp. Dough; into a bowl of electric mixer beat sugars and butter about 3 minutes. Add heavy cream and vanilla and mix well. Add flour and salt mixing to incorporate. Stir in chocolate chips and spread cookie dough on top of caramel layer using a spatula to smooth dough in even layer. Refrigerate dough. Ganache; add chocolate chips to a glass bowl and heat cream and vanilla over medium heat heat. Pour over chips and let sit 5 minutes, then whisk to smooth. Pour ganache over cookie dough layer and chill 30 minutes. With the help of the parchment paper overhang lift bars from pan and place on cutting board and cut into squares.
Heavenly Eggnog Pie
1 (9-inch) unbaked pie shell - homemade is best
4 eggs
3/4 cup sugar
1 1/2 cups commercial eggnog (purchase a really rich good quality brand)
1 1/2 tsp. rum extract
1/8 tsp. freshly grated nutmeg
Preheat oven to 350 degrees. Line pie crust with parchment paper and fill with dried beans and bake 15 minutes. Remove beans and continue bake 15 minutes more. Remove to cool on wire rack. Into a large bowl whisk the eggs and sugar to blended. Add eggnog and rum whisking to combine. Pour into pie shell and bake about 1 hour. Remove and cool completely. Serve with freshly whipped cream if desired.
Bon Appetit
For we must all appear before the judgment seat of Christ, so that each of us
may receive what is due us for the things done while in the body, whether good or bad.
- 2 Corinthians 5:10
And if I go and prepare a place for you, I will come back and take you to be
with me that you also may be where I am. John 14:3
However, do not rejoice that the spirits submit to you, but rejoice that
your names are written in heaven. - Luke 10:20
But about that day or hour no one knows, not even the angels in heaven,
nor the Son, but only the Father. - Mark 13:31
Since you have kept my command to endure patiently, I will also keep you
from the hour of trial that is going to come on the whole world to test the
inhabitants of the earth. - Revelation 3:10
Then will appear the sign of the Son of Man in heaven. And then all the peoples of the earth will mourn when they see the Son of Man coming on the clouds of
heaven, with power and great glory. And he will send his angels with a
loud trumpet call, and they will gather his elect from the four winds,
from one end of the heavens to the other. - Matthew 24:30-31
But our citizenship is in heaven. and we eagerly await a Savior from there,
the Lord Jesus Christ, who, by the power that enables him to bring
everything under his control, will transform our lowly bodies so that
they will be like his glorious body. - Philippians 3:20-21
