Matt's Favorite Cake

Or....Triple-Chocolate Peppermint Cake

Do you love chocolate? Peppermint? Ever wonder what a York Peppermint Patty would taste like if it were a cake? Well...then this is the recipe for you!

Now, this recipe isn't for the faint of heart. It does take some time...not a lot of active time. And I don't think it's incredibly difficult, but I've been making it for years now and did find it quite intimidating the first few times I made it. Now I only feel intimidated because of the expectations.

So, if you want a cake to impress...and have tons of chocolate and some time to kill then this is the cake for you! I promise...you won't be disappointed!

Triple-Chocolate Cake with Chocolate-Peppermint Filling
adapted from epicurious.com

Prep time: 30 minutes
Inactive time: 1 1/2 hours
Total time: about 2 - 2 1/2 hours
Yield: Makes 1-9" cake (12 servings)

Ingredients
Filling

• 8 ounces imported milk chocolate (such as Lindt...or I use the Trader Joe's which is delicious, but not imported), finely chopped
• 1/2 cup heavy cream
• 1 TBS light corn syrup
• 1/2 tsp peppermint extract

Cake

• 1 cup sifted all purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 1/3 cup packed brown sugar
• 2 tsp vanilla extract
• 3 large eggs
• 1/2 cup buttermilk
• 1 1/2 cups mini semisweet chocolate chips

Chocolate Glaze

• 8 ounces bittersweet or semisweet chocolate (NOT unsweetened!!)
• 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
• 1 TBS light corn syrup
• 3/r tsp peppermint extract

• Crushed red & white hard peppermint candies or candy canes (about 12 starlight candies or 24 mini candy canes)

Recipe

1. Make the Filling: Place chocolate in a medium bowl. Bring cream & corn syrup to a simmer in a small. heavy-bottomed saucepan. Pour hot mixture over chocolate; add the peppermint extract and let stand for 1 minute. Whisk until evenly mixed and smooth, then let stand at room temperature while cake is baking and cooling.
2. For Cake: Position the rack in the lowest thrid of the oven and preheat to 350 degrees F. Butter a 9" cake pan with 2" high sides. Line the bottom with parchment paper, then butter & flour the parchment.
3. Whisk together the flour, cocoa powder, salt, aking power & baking soda in a medium bowl to blend.
4. Using an electric mixer, beat the butter until fluffy. Then gradually beat in both of the sugars, then the vanilla. Add the eggs one at a time, beating well after each addition. Beat in the dry ingredients alternating with the buttermilk, in 2 additions for each.
5. Transfer the batter to a prepared pan. Bake the cake until a tester into the center comes out clean, about 1 hour and 5 minutes. Cook the cake in the pan on a rack for about 5 minutes. Turn the cake out onto a rack and cool completely.
6. Using an electric mixer, beat the filling until fluffy & lightened in color, about 30 seconds. Using a serrated knife, cut the cake horizontally in half. Place 1 layer, cut side up, on a rack set over a baking sheet, or on a cake plate lined with parchment paper. Spread the filling. Top with second layer, cut side down. Chill filled cake about 20 minutes.
7. Prepare the glaze while the cake is chilling: Stir chocolate, butter and corn syrup in a heavy small saucepan over low heat until melted and smooth. Mix in peppermint extract. Cool glaze until just lukewarm, but still pourable, stirring occasionally, about 20 minutes.
8. Pour 1/2 cup glaze over the center of the cake. Spread over top and sides of cake. Chill until glaze sets, about 15 minutes. Pour remaining glaze over the center of the cake, then spread quickly over the top and sides. Chill until the glaze sets, about 1 hour.
   
9. Sprinkle candies around top edge of cake.

This can be made 1 day ahead of time. Cover with cake dome & chill. Let stand at room temperature until softened, about 4 hours.


Enjoy!!

Cranberry and Cornmeal Cake with Caramel Walnut Topping

This year I was at a loss of what kind of dessert to make for our Christmas dinner. Part of me was just tired and didn't want to do anything. My usual stand-bys are being used for other occasions: my delicious Nutella Cake (recipe is posted already) is being brought to a Christmas Eve soiree, and my Triple Chocolate Peppermint Cake (Matt's favorite) will be brought out for New Years' Day.

So, I considered a variety of pie type items (french silk, peppermint, grasshopper, pecan), or cupcakes, or just plain cookies. But with a formal dinner (Matt's roasting a duck again this year with potatoes and brussel sprouts) it seemed like a more formal dessert was in order! I wanted something packed with flavor, but not too heavy after the duck. Something light, and refreshing. And thus, I came upon this recipe. While I'm not trying the cake til tomorrow (I'll report back!) the reviews on other websites are great, the batter looks delcious, and once baked the cake smells delicious. I also can't find a way to go wrong a caramel walnut topping.

Here you have it:

Cranberry and Cornmeal Cake with Caramel Walnut Topping
courtesy of The Food Network

Prep time: 15 minutes
Cooking time: 35 - 45 minutes
Cooling time: 20 minutes
Yields: 1-9" cake

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan
• 1 cup all-purpose flour, plus extra for dusting the pan
• 1/2 cup yellow fine cornmeal
• 1 teaspoon baking powder
• 1/8 teaspoon fine sea salt
• 1/4 cup orange zest (from 2 large oranges)
• 3/4 cup dried cranberries, chopped into 1/4-inch pieces
• 1 1/4 cups sugar
• 1/2 teaspoon pure vanilla extract
• 4 large egg yolks
• 2 large eggs
• Caramel Walnut Sauce, recipe follows

DIRECTIONS:

1. Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
3. Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes.
4. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)

Caramel Walnut Topping

Ingredients

Caramel-Walnut Sauce

Prep time: 10 minutes

Cook time: 25 - 30 minutes

Yields: 2 cups

• 2 cups heavy whipping cream
• 1 cup packed dark brown sugar
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 1/2 cup chopped walnuts, toasted
• 3/4 teaspoon fine sea salt, optional

For the Caramel-Walnut Topping Sauce:

1. In a medium saucepan, mix together the cream, brown sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring constantly.
   
2. Reduce the heat and simmer until the mixture thickens, about 25 to 30 minutes.
   
3. Stir in the walnuts and sea salt, if using.
   
4. Allow the mixture to cool to room temperature before serving.

Enjoy!!

Gluten-Free Apple & Pear Crisp

I know what you're thinking: gluten-free?!? Well, I don't keep a gluten-free kitchen, and frankly I feel like most gluten-free has a bad rap. Plus, it requires a ton of ingredients and just seems like a lot of work. Honestly, I've never tried gluten-free baked goods before. I don't have any dietary need for it and I really do enjoy gluten-y items.

That said...this recipe is gluten-free, white sugar-free, and vegan. It was a challenge for a holiday party in which some of my friends DO have dietary restrictions and can't have the gluten, dairy, or white sugar. So, I set-out to find a recipe that I could make for them...that didn't require a lot of additional ingredients due to the impending move.

Hopefully if you need a dessert recipe for those with some additional dietary needs, this will fit the bill without breaking the bank!

Apple & Pear Crisp
adapted from the Gluten Free Goddess

Prep time: 15 minutes
Cook time: 35 - 40 minutes
Yields: 1-9" pie, serves 4

Ingredients for the fruit filling

• 2 Granny Smith apples, cored & sliced thin
• 2 Yellow Delicious apples, peeled, cored & sliced thin
  
• COOKS NOTE: I honestly just use an assortment of apples that appeal to me.
• 1 large red pear, cored, peeled & sliced thin
• 4 TBS unsweetened apple juice
• 1 TBS raw agave nectar
• 1/2 tsp gluten-free Apple Pie Spice, or cinnamon, nutmeg, allspice mix
• Pinch of Sea Salt
  
  For the crisp topping:
  
  • 3/4 cup organic light brown sugar
    
  • 3/4 cup gluten-free pancake and baking mix, such as Pamela's Baking & Pancake mix or Trader Joe's Gluten-Free Baking & Pancake mix
  • 1 tsp ground cinnamon
  • 3-4 TBS organic shortening or vegan margarine

1. Preheat the oven to 350 degrees F. Smear a deep 9-inch pie plate with vegan shortening.
2. In a medium to large bowl, toss the apple and pear slices in the apple juice, agave, spices, and a small pinch of sea salt.
3. In a separate bowl, stire together the organic brown sugar, gluten-free flour mix and cinnamon. Add the shortening in small pieces and rub between your fingers until the crumbs are moist and form a crumble topping mixture.
4. Sprinkle a handful of the crumble mixture into the bottom of the prepared pie plate. Spoon in the apple and pear slices; add all the liquid. Top with the remaining crumble mixture.
5. Bake at 350 degrees F, in the center of the over, for 35 to 45 minutes, or until the fruit is fork tender and the filling is bubbling and thickened. The top should be golden brown.
6. Cool a bit on a wire rack before serving warm or at room temperature. Cover and refrigerate leftovers.
7. The crisp may be reheated in the oven or a microwave, but it truly is best eaten the day you make it.

Enjoy!!


By the way...this was highly recommended by both those gluten-free & non. In fact, a lot of people enjoyed this not knowing it was a gluten-free dessert.

Heaven = Nutella Cake

Okay, for those of you out there that love chocolate & hazelnuts...this is the cake for you!! It's a flourless chocolate cake that incorporates, you guessed it, Nutella. It is the perfect cake - not too heavy, delicate, and delicious. It's also not that difficult but very impressive sounding, so a good cake to take with you to a holiday party. The other beauty about this cake is it doesn't have very many ingredients! And...I'm not an expert, but I believe that it's flour-less status by default makes this gluten-free? Though I think the Nutella may make it not-so. If your really interested, you should Google it.

So here you have it:

Nutella Cake

Ingredients - For the Cake

• 6 large eggs, separated
• pinch of salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 - 13-oz container of Nutella
• 1 TBS rum
• 1/2 cup finely ground hazelnuts
• 4 oz semi-sweet chocolate, melted & cooled

For the Ganache:

• 4 oz whole hazelnuts
• 1/2 cup heavy cream
• 1 TBS rum
• 4 oz semi-sweet chocolate

Getting down to baking:

1. Preheat the oven to 350 degrees F; butter a 9-inch springform pan.
2. In a large bowl (preferably metal, but I use glass and it works out just fine), whisk the egg whites and salt until stiff. In another bowl, cream the butter & Nutella, then add the rum, egg yolks, and ground hazelnuts. Fold in the melted chocolate.
3. Add a blob of beaten egg whites to the chocolate batter, and mix gently until well-combined. Fold in the remaining eggs whites, one-third at a time, very gently but thoroughly. Pour into springform pan and bake for 40 minutes. Test for doneness by inserting a tester, which should come out mostly clean; lightly pressing a finger into the top to check for a slight bouncing-back; and observing edges beginning to separate from the pan. Let cool completely, in the pan, on a rack.
4. Toast the hazelnuts in a dry skillet, shaking them around frequently, for about 5 minutes or until they are lightly browned, then let cool completely. If the hazelnuts came with the skins on, put them in a kitchen towel after toasting and rub around; this will remove the skins, if you are diligent. I never have the patience, so just get as much skin off as I can and have partially-skinned hazelnuts crowning my cake.
5. Chop the chocolate, and add to a sauce pan with cream and rum over medium-low heat. Once the chocolate is melted and components are combined, whisk until the mixture reaches its desired thickness, then cool.
6. Remove the rim of the cake pan and pour cooled ganache over, spreading lightly to create a smooth, shiny surface, and apply hazelnuts all over. Let the ganache settle and meld with the top of the cake, resting for about an hour, before serving. Goes well with a nice cup of coffee!

Enjoy!!

Gingered Sugar Cookies

These have a subtle gingery flavor...so don't be astounded if you're not thrown back from the taste of ginger. But this makes a lovely, delicate tea-like cookie.

Gingered Sugar Cookies
adapted from America's Test Kitchen Family Cookbook

Prep time: About 5 minutes
Total Time: 40 minutes plus cooling time
Makes: about 2 dozen cookies

Ingredients

• 2 cups sugar
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp grated ginger
  
• 14 TBS (1 3/4 sticks) unsalted butter, softened
• 2 tsp vanilla extract
• 2 large eggs
• 2 TBS chopped crystallized ginger
  

Recipe

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees F.
   
2. Process 1/2 cup sugar with the grated ginger in food processor until fragrant, about 10 seconds. Place sugar/ginger mixture in a shallow dish for coating and set aside.
3. In a separate bowl, whisk the flour, baking powder and salt together and set aside.
4. Beat the butter and the remaining 1 1/2 cups sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the vanilla, then the eggs, one at a time, and then add the crystallized ginger. Beat until well combined, scraping down the bowl and beaters as needed.
5. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Give the dough a final stir with a rubber spatula to make sure it is combined.
6. Using wet hands, roll 2 tablespoons of dough at a time into balls, then roll in the sugar mixture to coat. Lay the balls on two parchment-lined baking sheets, spaced about 2 inches apart. Flatten the cookies with the buttered bottom of a drinking glass, then sprinkle any of the remaining sugar over the flattened tops. Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking.
7. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cook completely.

Enjoy!!

Chocolate Hazelnut Diamonds

So, this is under the "holiday cookie" section of the America's Test Kitchen Cookbook...there are a bunch of recipes based off of one basic recipe. This is one of the variations...and is quite a pretty and delicious cookie with a delicate crumb.

Chocolate-Hazelnut Diamonds
courtesy of Americ'as Test Kitchen Family Cookbook

Prep time: 1 hour 5 minutes (includes making the dough)
Total time: 1 hour 30 minutes, plus cooking
Yields: about 50 cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 cup superfine sugar (Superfine sugar will give your cookies a finer crumb and crisper texture. If you don't have superfine sugar or can't find it in the store, process about 1 cup granulated sugar in a food processor for abotu 30 seconds, then measure out 3/4 cup for the recipe)
• 1/4 tsp salt
• 16 TBS (2 sticks) unsalted butter, cut into 1/2-inch pieces and softened
• 2 TBS cream cheese, softened
• 2 tsp vanilla extract
• 1 1/2 cups semisweet chocolate chips
• 1 1/2 cups hazelnuts, toasted, skinned, and chopped fine (If you don't have/like hazelnuts, you can substitute another nut. I chose to use almond slivers.)

1. Whisk the flour, sugar, and salt together in a large bowl.
2. Beat the butter into the flour mixture, one piece at a time, using an electric mixer on medium-low speed, then continue to beat 1 to 2 minutes. Beat in the cream cheese and vanilla until the dough just begins to form large clumps, about 30 seconds.
3. Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees F. Press the dough in an even layer into a parchment-lined rimmed baking sheet. Bake the cookies until they are light golden brown, about 20 minutes.
4. Immediately after removing the baking sheet from the oven, sprinkle evenly with the chocolate chips and let stand until melted, about 3 minutes. Using an offset spatula, spread the chocolate in an even layer, then sprinkle evenly with the shopped hazelnuts. Cool on a wire rack until just warm, 15 to 20 minutes.
5. Using a pizza cutter, cut into 1 1/2-inch diamonds. Transfew cookies to a wire rack and cool completely.
   

Brown Sugar Squares

This is a new find for me...but when going through my cookbooks for my big holiday bake-up this seemed quite tasty and easy....and I was right on both accounts!! This creates a chewy, sweet bar. I was a bit surprised at how few ingredients were necessary!!

Brown Sugar Bars
courtesy of Paula Deen / The Lady & Sons Just Desserts cookbook

Prep Time: 10 minutes
Cook time: 18 - 20 minutes
Yields: 16 2-inch squares


Ingredients

• 1 egg
• 1 cup light brown sugar
  
• 1 tsp pure vanilla extract
• 1/2 cup all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup chopped nuts (I used walnuts)

Recipe

1. Preheat oven to 350 degrees F. Grease an 8-inch square pan.
2. Stir together egg, sugar, and vanilla in a bowl.
3. Sift together flour, soda, and salt in another bowl. Quickly stir into egg mixture. Add nuts and spread in pan. Bake for 18 to 20 minutes. Cookies should be soft in center. Cut into squares.

Enjoy!

Linzer Cookies

Okay...these are a bit time consuming (or I like to refer to them as being a pain in the ass). But...Matt really loves them. Heck...everybody loves them. They are delicious, and well worth the trouble to be honest. But...I do only make them once a year, around this time when I do my holiday cookie assortment. Yum!

Okay...here you have it:

Linzer Cookies
adapted from Epicurious.com

Active Time: 1 1/2 hours
Total Time: 4 hours
Yields: about 2 dozen sandwich cookies

Ingredients

• 2/3 cup hazelnuts (3 oz)
• 1/2 cup packed light brown sugar
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 sticks (1 cup) unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla
• 1 12-oz jar seedless raspberry jam (I like to use black raspberry jam from the Farmer's Market...)
  

• Special equipment: a 2- to 2 1/4-inch fluted round cookie cutter and assorted 1/2-inch shaped cookie cutters or aspic cutters

Recipe:

1. Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off), then cool to room temperature.
2. Pulse nuts and 1/4 cup brown sugar in a food processor until nuts are finely ground.
3. Whisk together flour, baking powder, salt, and cinnamon in a small bowl.
4. Beat together butter and remaining 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle) or 6 minutes with a handheld. Add nut mixture and beat until combined well, about 1 minute. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
5. With floured hands, form dough into 2 balls and flatten each into a 5-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 2 hours.
6. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
7. Roll out 1 disk of dough into an 11-inch round (1/8 inch thick) between 2 sheets of wax paper (keep remaining dough chilled). If dough becomes too soft to roll out, rewrap in plastic and chill until firm. Cut out as many cookies as possible from dough with larger cookie cutter and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart. Using smaller cutters, cut out centers from half of the cookies, reserving centers and rerolling along with scraps (reroll only once). Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 15 minutes total, then transfer with a metal spatula to racks to cool completely. Make more cookies from second disk.
8. Spread about 1 teaspoon jam on flat side of 1 solid cookie and sandwich jam with flat side of 1 windowed cookie. Sandwich remaining cookies in same manner.

Cooks' note: Cookies keep, layered between sheets of wax paper or parchment, chilled in an airtight container 2 weeks.

Enjoy!

Espresso-Chocolate Shortbread Cookies

If I could live off of these...I would. But I would be a very fat lady then. So...I just make these occasionally. They are easy to whip up, but do take a little bit of pre-planning as the dough needs to set AT LEAST 2 hours prior to baking. That said, you can whip it together one day, and bake them the next if you are time challenged.

Matt and I were coming up with the cookie list for this holiday season (I promised to do up a bunch of cookies for him to take into work) and this made the list. Try them at the holidays, or any time. Perfect to take to a housewarming, eat with a nice cup of joe or just a little treat for yourself!

Espresso-Chocolate Shortbread Cookies
courtesy of Smitten Kitchen

Prep time: about 20 minutes

Inactive prep time: 2 hours

Cook time: 18 - 20 minutes

Total time (including resting of the dough): 2 hours 40 minutes

Yields: 32 cookies

Ingredients

• 1 tablespoon instant espresso powder
• 1 tablespoon boiling water
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 2/3 cup confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
• Confectioners’ sugar, for dusting (optional)

1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.

3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.

7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

Enjoy!

Rustic Apple Pie

So, I think that I should just call all my desserts "rustic". They're not always pretty. But...they are always delicious. In my book that's what really counts.

This is one of my favorites...apple pie. A good American classic packed with taste. And apples are healthy, ergo...apple pie is healthy? Much to my dismay, however, Matt is not a fan of the cooked fruit. I know...I know. I love him anyway. It means that I have little excuse to make one of these unless I am taking it somewhere....or planning to eat the entire thing myself. While that would be delicious....perhaps, just perhaps, something I should avoid.

I like to make my pie with homemade applesauce & homemade pie crust. This is the crust I also used for my pumpkin & bourbon pecan pie, but will revisit the recipe here for easy access...

And without further ado:

Crunch Top Apple Pie
adapted from Paula Deen

Prep time: (not including the pie crust & applesauce) about 5 minutes
Cook time: About an hour, plus cooling time
Yields: 1-9" apple pie (serves 6 to 8)

Ingredients - Crust & Filling

• Dough for double crust 9-inch pie (recipe below, or frozen or refrigerated - I am a fan of the Pillsbury roll-out pie crust if I don't have time)
• 3/4 cup sugar
• 1 TBS all-purpose flour
• 1 tsp ground cinnamon
• dash of salt
• dash of nutmeg
• 3 1/2 cups peeled, chopped cooking apples (I find 2 varieties to give me the best taste - use what's in season if possible!)
• 16-ounces of applesauce (I've used jar to great success, but lately have been doing homemade - recipe below)
• 1 TBS lemon juice
• 2 TBS butter, chopped into small pieces

Ingredients - Crunch Topping

• 3 TBS all-purpose flour
• 1 TBS sugar
• dash of salt
• 1 TBS butter, at room temperature

1. Preheat oven to 425 degrees F.
2. Line a 9-ince pie pan with half of the dough.
3. Combine sugar, flour, cinnamon, salt & nutmeg in a bowl. Stir in the apples, applesauce, and lemon juice.
4. Spoon apple mixture into pie pan and dot with butter.
5. Cut remaining crust into strips; arrange in a lattice design over top of the pie.
6. For crunch topping: combine flour, sugar, and salt in a bowl. Using a fork, cut in the butter until mixture is crumble. Sprinkle over top of the crust.
7. Bake at 425 F for 10 minutes, then reduce heat to 350 F and continue to bake for about 45 minutes, or until crust and topping are golden brown.

Apple Sauce

Prep time: 5 minutes
Cook time: 15 - 20 minutes
Yields - about 16 oz applesauce

Ingredients

• 3-5 medium apples - peeled, cut and chopped into 1 1/2" cubes (I like ginger gold, winesap, cameo, mutsu...any variety. I like to make my applesauce with 2 varieties of apples)
• 1/4 cup water
• 1/8 cup sugar
• dash of salt

1. Combine all the ingredients in a dutch over over medium-low heat.
2. Put lid on pot and cook until apples start to break up, 10-15 minutes.
3. Remove from heat and using a food mill process apples into sauce-like consistency. (If you don't have a food mill or prefer a chunkier applesauce, mash with a potato masher.)

If you like, you can season with cinnamon before serving.


Double-Crust Pie Dough
courtesy of The America's Test Kitchen Family Cookbook

Yields: enough crust for 2-single crust 9" pies, or 1-double crust 9" pie
Prep time: 5 minutes
Total time: 1 hour 15 minutes (includes 1 hour of chilling time)

Ingredients:

• 2 1/2 cups all-purpose flour, plus extra for rolling out the dough
• 2 TBS sugar
• 1 tsp salt
• 8 TBS vegetable shortening, cut into 1/2-inch pieces and chilled
• 12 TBS (1 1/2 sticks) unsalted butter, cut into 1/4-inch pieces and chilled
• 6 to 8 TBS ice water

There are two methods here - one is using a food processor, the other is a hand-mixing method. I've only done this by hand.

1. Food processor method: Process the flour, sugar, and salt in a food processor until combined. Scatter the shortening over the top & process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the top and, using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl.
2. Hand-Mixing method: Freeze the butter in its stick for until very firm. Whisk together the flour, salt, and sugar and press into the flour, using a fork. Grate the frozen butter on the large holes of a box grater into the flour mixture, then cut the mixture together, using two butter knives or a pastry blender, until the mixture resembles coarse crumbs.
3. Continue for both methods: Sprinkle 6 tablespoons of ice water over the mixture. Press the dough together, using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.
4. Divide the dough into two even pieces and flatten each into a 4-inch disk. Wrap the disks tightly in plastic wrap and refrigerate for 1 hour. Let the chilled dough soften slightly at room temperature before rolling it out and fitting it into a pie plate. (Note: I like to flour 2 pieces of wax paper and roll the dough out between them, it leads to easier clean-up).

TO MAKE AHEAD: The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days or frozen for up to 2 months. Let the frozen dough thaw on the counter top until malleable before rolling.


Enjoy!!

Pumpkin Cupcakes: Take Two - Brown Butter Pumpkin Cupcakes with Maple Pecan Frosting

Okay...so, after my first pumpkin cupcake experiment I was craving a more...mapley flavor, if we remember. I came across this recipe (which I think is the recipe I originally found, then lost, made the other cupcakes, then found again and here we are), and just had to try it.

This may be the quintessential pumpkin cupcake...perhaps one of the most delicious cupcakes I have put in my mouth. As we know, I like cupcakes, so there have been many a cupcake eaten by me. Now, I did make some tweaks to the original recipe which are reflected in my recipe below.

Brown Butter Pumpkin Cupcakes with Maple Pecan Frosting

Active time (cupcakes): about 15 minutes / (frosting): about 25 minutes
Cooking time: about 20 minutes
Yields: 18 regular sized cupcakes

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 2/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves
• Dash of ground ginger
• Dash of freshly ground black pepper
  
• 1 cup canned pumpkin puree (not pie filling)
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs

1. Preheat oven to 325 degrees Fahrenheit. Line muffin tins with paper liners. In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.
   
2. Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
   
3. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture. Add the flour mixture, and whisk until just combined.
4. Divide batter evenly among lined cups, filling each three-quarters full.
   
5. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
6. Frost with Maple Pecan Frosting.

Frosting

• 1/2 cup maple syrup
• 2 ounces cream cheese softened
• 1/2 cup butter softened
• 2 cups powdered sugar (plus more)
  
• 1/2 cup pecans toasted and finely chopped
• 18 pecan halves, toasted

1. In a saucepan over medium-high heat, bring maple syrup to a boil. Reduce heat and simmer, swirling pan occasionally, until reduced by about a third, 10-12 minutes. Pour into a glass measuring cup nested in a bowl of ice water and stir constantly until syrup is very thick and barely warm to touch, 3-4 minutes. Remove from ice water.
   
2. In a bowl, with a mixer on low, beat cream cheese and butter until well blended. Beat in powdered sugar (adjust the amount of sugar to reach your desired consistency); add chopped pecans and mix until well blended; scrape in reduced syrup; beat until smooth.
3. Frost cupcakes and decorate with a pecan half.

These are an amazingly complex, decadent cupcake. They'd be perfect with a cup of tea, coffee or some nice sipping whiskey. Aside from the browning of the butter they are extremely easy.

Enjoy!!

Peppermint Bark - Two Varieties

Need a good gift for the holidays? Heading out to a party and don't know what to take? Do you really just LOVE the taste of peppermint & chocolate? Then it sounds like you need a peppermint bark recipe!

Every December around this time I break out the candy canes, peppermint extract, and chocolate to make some of this, one of my favorite, holiday treat. Now...I'm putting 2 recipes down, depending on your time and how you like your bark. I pretty much like any peppermint bark, I'm fairly non-discriminatory in that sense. Matt, however, prefers the layered bark. It takes a bit more time and effort, but I'll admit - if you have the time the end result is totally worth the effort!

This is a perfect host/hostess gift to bring to a holiday party - either a little treat for the hosts following the party, or they can put it out to share with the other guests. This year I got some nice, cheap little tins from Michael's and just stick some bark in there and head off. If you are feeling like you are hurting for funds this holiday season, then you can just take a sandwich bag, snip off the top and tie it up with some festive ribbon. Since you can make this ahead, you can keep a tin of it in the fridge for any last minute invitations, or when you realize you are too busy to grab a bottle of wine or make something else, just grab the bark and head out the door!

Layered Peppermint Bark
courtesy of epicurious.com

Prep time: 5 mins
Active working time: 20 mins
Non-active working time: 1 hour 10 mins
Yields: approx. 36 pieces

Ingredients:

• 17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
• 30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
• 7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 6 tablespoons whipping cream
• 3/4 teaspoon peppermint extract

1. Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil.
   
2. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Okay, so...maybe you should check the temperature, but I don't. As soon as all my white chocolate bits are melted I figure I'm good to go and pour it.
   
3. Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
4. Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.
5. Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes. Again...didn't check the temp...in fact, the white chocolate was still loose enough that I didn't reheat it. That may not always be true...but something to consider.
6. Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.

Simple Peppermint Bark
courtesy of Paula Deen

Cook time: 10 mins
Inactive cook time: 45 mins
Yields: approx. 2 pounds of candy

Ingredients

• 1 cup crushed candy canes
• 2 lbs white chocolate
• peppermint extract

1. Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
   
2. Melt the chocolate in a double boiler.
   
3. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Desire it or not - just do it! I'd use about 1 tsp to start...
   
4. Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm.
   
5. Remove from cookie sheet and break into pieces (like peanut brittle.)

Hope this helps with your holiday gifts!! Enjoy!

Gingersnaps

I wasn't really thinking when I was baking, so I apologize for the lack of photos on this one...

The gingersnap is one of my favorite cookies - and I think it's perfect for this time of year! Truth be told, I'm not a huge fan of gingerbread men. I do love me some gingerbread, and gingersnaps. But it's something about the texture with those little men and a lack of ... pop with the flavor.

I made these for a little cookie swap I went to over the weekend. It's a simple cookie with pizazz, and easy to make to boot. So, without further ado...

Gingersnaps
(Courtesy of the Betty Crocker Cookbook)
Prep: 15 minutes
Bake time: 8 to 10 mins per sheet
Yield: About 4 dozen

Ingredients
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 large egg
2 1/4 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
Granulated Sugar

1. Heat oven to 375 degrees F.
2. Beat the brown sugar, shortening, molasses and egg in a large bowl with an electric mixer on medium speed. (These can also be mixed with a spoon) Stir in the remaining ingredients except for the granulated sugar.
3. Lightly grease a cookie sheet.
4. Shape the dough by the rounded teaspoonfuls into balls. Dip tops into granulated sugar. Place balls, sugared sides up, about 3 inches apart on cookie sheet.
5. Bake 8 to 10 minutes or until just set. Immediately remove from cookie sheet to wire rack.

These cookies are best the next day after the flavors have had time to meld...

Enjoy with some sorbet or a nice cup of tea!!

Pumpkin Cupcakes wtih Maple Cream Cheese Frosting

I really love fall. It's a wonderful time of the year, isn't it? This year I've been a bit obsessed with squash. Baking with it and just plain eating it...roasting it, sauteeing it, making soup...you name it! So when I came across this recipe for pumpkin cupcakes with maple cream cheese frosting, it instantly became a must try. Because you know what I love MORE than pumpkin? Yup, that would be maple.

This is a delicious seasonal cupcake...the cupcakes have an amazing texture, and a nice cream cheese frosting. Now...more about the frosting after the recipe...

Pumpkin Cupcakes with Maple Cream Cheese Frosting:

Prep time: 15 minutes
Cooking time: 20-25 minutes
Yields: 20-22 regular-sized cupcakes

Ingredients for cupcakes:
1 stick unsalted butter, room temperature, plus more for greasing pans

1 cup firmly packed dark-brown sugar

1/3 cup granulated sugar

2 cups cake flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 large eggs

1/2 cup buttermilk mixed with 1 teaspoon vanilla

1 1/4 cups canned solid-pack pumpkin

Ingredients for Frosting:
Two (8-ounce) packages cream cheese, softened

1 stick unsalted butter, room temperature

2 cups confectioners’ sugar

1/4 cup + 1 TBS pure maple syrup

Make the cupcakes:

1. Preheat the oven to 350° F. Line a cupcake pan with 20 - 22 liners.

2. Beat the butter and sugars on medium speed until fluffy, about 5 minutes. Sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time and beat them in, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. I did 3 additions of flour, 2 of the liquid mixture. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Make the Frosting:
Beat all the ingredients on medium until light & fluffy.

Okay...so here's my philosophical debate regarding the frosting on these cupcakes. I was really hoping for a more maple-y punch from the frosting on these cupcakes. However, there was only a slight maple-y taste from the frosting, with the tang of the cream cheese overpowering most of the delicate maple flavor (in my opinion). In fact, my recipe reflects additional maple syrup in the frosting, but was afraid to add too much more for fear of making the frosting runny. Next time I make this I'm hoping to try a maple buttercream to see if I get more of a maple-punch.

So please...enjoy this light, fall cupcake and if you have any thoughts on the maple frosting feel free to post a comment!

Enjoy!

Chocolate Peanut Butter Cup Cupcakes

Yum!

I have quite a few friends who enjoy the chocolate and the peanut butter. They go so well together! So, a few weeks ago I was visiting a friend and was barred from entering their (lovely) residence without something involving chocolate & peanut butter. I had defaulted on the previous two visits, so I wanted to whip up something amazing.

I scoured the internet for a variety of chocolate peanut butter cakes, cupcakes, etc. However, I decided to fall back to my trusty chocolate cupcake recipe courtesy of the America's Test Kitchen Family Cookbook. And, since they haven't failed me yet, I referred again to my America's Test Kitchen Cookbook for a peanut butter frosting.

This is a rich, chocolatey, moist cupcake. Thus solving the problem I have with most cupcakes - that they are dry and tasteless. I hope you enjoy it was much as I do!

DARK CHOCOLATE CUPCAKES

Makes: 24 cupcakes (Medium)
Prep Time: 10 minutes
Total Time: 45 minutes (plus cooling time)

INGREDIENTS:
16 TBS (2 sticks) unsalted butter, cut into 16 pieces
4 oz bittersweet chocolate, chopped
1 cup Dutch-processed cocoa powder
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 large eggs, at room temperature
2 tsp vailla extract
1 1/2 cups sugar
1 cup sour cream

1. Microwave the butter, chocolate, and cocoa together, whisking often, until melted and smooth - 1 to 3 minutes. Set aside to cool until just warm to the touch.

2. Meanwhile, adjust an oven rack to the middle position and heat the oven to 350 degrees. Line two muffin pans with cupcake liners. Whisk the flour, baking powder, baking soda, and salt together in a large bowl and set aside.

3. Whisk the eggs and vanilla together in a large bowl. Slowly whisk the sugar until combined. Whisk in the cooled chocolate mixture.

4. Sift one third of the flour mixture over the batter, then whisk it in. Whisk in the sour cream. Sift the remaing flour mixture over the batter and whisk until completely incorporated (the batter will be REALLY thick).

5. Fill the cupcake liners about 2/3 full. I like to use an ice cream scoop to do this! Bake until a wooden skewer inserted into the center of a cupcake comes out with a few crumbs attached, 18 to 22 minutes, rotating the pans halfway through baking.

6. Let the cupcakes cool in the pans on wire racks for 5 minutes. Remove from the pans and let cool completely on the racks before frosting, about 1 hour.

QUICK PEANUT BUTTER BUTTERCREAM FROSTING

Makes: 3 Cups

Total Time: 10 minutes

INGREDIENTS:
2 TBS heavy cream
1 tsp vanilla extract
pinch of salt
2 sticks unsalted butter, softened
1 1/2 cups confectioners sugar
1 cup creamy peanut butter (Do not use old-fashioned or natural peanut butter in this recipe!)

1. Stir the cream, vanilla, and salt together in a small bowl until the salt dissolves.

2. Beat the butter with an electric mixture on medium-high speed until smooth, 30 to 60 seconds.

3. Reduce the speed to medium-low, slowly add the confectioners' sugar & peanut butter, and beat until smooth, 2 to 5 minutes.

4. Beat in the cream mixture. Increase the speed to medium-high and beat until the mixture is light and fluffy, 4 to 8 minutes.

This frosting can be made up to 2 days ahead and refrigerated...if it lasts that long!

Per usual, I also used the butter cream to fill these cupcakes and topped them with 1/4 of a peanut butter cup.

Enjoy!!

Thanksgiving pies - Pecan & Pumpkin

A few weeks ago I decided to face my fear of pie dough. There have been certain baked items over the years that I have found a little intimidating, and really, the boxed ones are pretty good. First were brownies (I'll post my brownie recipe some day...), which I never found a good recipe. Then one day I did - so far superior to the boxed mix!

The other intimidating item was pie crust. I mean, Pillsbury makes a mean refrigerated version - you roll it out, it's delicious, easy. EVERYONE (including the folks on the Foodnetwork) say to use it. Why shouldn't I listen to the food network? But I felt like it was my dirty little secret that I, a baker, didn't make my own pie crust. So I rolled up my sleeves and made a pie crust. It was a little scary but a lot delicious, and really...not that much more work than going to the store and unrolling the boxed crust!

This year for Thanksgiving I decided to make EVERYTHING from scratch in the regards to pie. So, you've got the pie crust, you've got the pecan pie filling AND as a special bonus, you've got the home-made pumpkin pie made from an honest to goodness pumpkin!

Pumpkin Pie w/Puree

Yields: 1-10" pie or 2-9" pies
Prep time for puree: about 5 minutes
Cook time for puree: 15mins - 1 hour, depending on method chosen
Prep time for pie: about 10 minutes
Cook time for pie: 1 hour to 1 hour 15 minutes

The journey begins...with the pumpkin. Let's start with turning the pumpkin into pumpkin puree. Now, I got this recipe from this website, which has a lot of other fabulous recipe on making things from scratch.
Ingredients & tools for making pumpkin puree:
- A sharp, large, knife (for cutting the pumpkin)
- An ice cream scoop or large spoon
- A large roasting pan (if roasting, or microwaveable bowl or large pot if steaming)
- a pie pumpkin

Making Pumpkin Puree (to use in place of canned pumpkin)
Pie pumpkins are the smaller, sweeter variety of pumpkin. You do not want to get a big
jack-o-lantern pumpkin. You want a pumpkin that's going to be about 8" in diameter. It's like selecting any squash, look for one that is firm, no bruises or soft spots, and has a good orange color.

Now to prepare the pumpkin for cooking:

1. Wash the exterior of the pumpkin in cool or warm water. No soap is necessary
2. Cut the pumpkin in half - be careful not to slip and cut yourself!
3. Scrape out the insides. Get ALL the gooy stringy stuff out. A heavy ice cream scoop or large spoon works. You can save the seeds and either plant them to make more pumpkins for delicious pies next year or you can roast them.
4. Cook the pumpkin. Okay...so, there are a variety of ways that you can take care of these. You can steam it in the microwave or on the stove, or you can roast it. I chose to roast it hoping to maximize the pumpkin-y goodness. The most time efficient way is to go ahead and microwave it. I'll outline all your options, so you can choose (these are listed below)
   
5. Once the pumpkin is cooked and soft, scoop out the cooked pumpkin. Do this using a broad, smooth spoon - a tablespoon will work great - and the pumpkin will separate quite easily if it is cooked enough. Put it into a big bowl.
   
6. Puree the pumpkin into a nice, smooth consistency. Since I was at home, I got to use my Mom's lovely immersion blender. You can also use a regular blender or I bet food processor. In a pinch, use a hand mixer - it will just take a little longer.
7. That's it - you have pureed pumpkin!

To Roast your Pumpkin:
Preheat the oven to 350 degrees F. Put the prepared pumpkin in a roasting pan, flesh side down. Add enough water so it's just touching the pumpkin - you don't want to let the pumpkin dry out. Let it sit in there for 45 minutes to an hour, checking periodically by sticking it with a fork to see if it's soft.

Microwaving the Pumpkin:
Remove the stem and put the pumpkin in a microwaveable bowl. You may need to cut the pumpkin furter to make it fit, but remember: the fewer the number of pieces, the easier it will be to scoop out afterwards. Put a couple of inches of water in the bowl, cover it, and put it in the microwave. Cook for about 15 minutes on high and check to see if it's soft. Repeat in smaller increments of time until it is soft enough to scoop the innards out. Normally it takes 20 or 30 minutes in total.

Steaming the Pumpkin on the stove top:
Place your steaming basket or grid in the bottom of a large pot. Add enough water so it woun't bol dry in 20 minutes, and yet is not so high that the pumpkin is touching the water level. You may need to add more water during the cooking. Add the pumpkin and get the steamer going. The cooking time is only between 8 and 12 minutes, depending on the range. The pumpkin should literally fall off the skin.

Okay...so now you've got your pumpkin puree. The hardest part is done. You can stop here and refrigerate it over night, if you want. If you do this some of the liquid may separate and I would suggest dabbing that off before moving on to making the pie.

Next: make the pie crust (I'll go over the pie crust below both of these filling recipes).

You've got the pie crust, you've got the pumpkin puree, now time for the pie!

Pumpkin pie ingredients:

• 1 cup sugar
• 1 1/2 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground allspice
• 1/2 tsp ground ginger
• 1/2 tsp salt (optional - I didn't use any)
• dash of nutmeg
• 4 large eggs
• 3 cups pumpkin puree (this is about the amount made by an 8" pumpkin, FYI)
• 1 1/2 cans (12 oz. each) of evaporated milk (low-fat versions okay)

Preheat the oven to 400 degrees F.

Mix all the ingredients together well. A hand blender or mixer will be helpful. The filling is a little runny, be warned.

Next, put your pie crust in your pie dish. This recipe is good for either 2 - 9" pumpkin pies, or
1 - 10" pie. And it makes a pretty full pie at that!.

Bake the pie at 425 degrees F for 15 minutes. Then, trun the temperature down to 350 degrees F and bake for another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.

Cool the pie and enjoy!!


Moving on...Pecan Pie.
I tend to use a lot of recipes from Paula Deen, so it's no surprise that I have this recipe courtesy of the Lady herself. You can find the original recipe here, though there is one difference between the internet recipe and the one found in her cookbook, the Lady and Sons Just Desserts. This pie is a variation on her Dark Rum Pecan Pie - also delicious!

Yields: 1 9-inch pie (6 to 8 servings)
Prep time: 10 minutes
Cook time: 35 minutes

Ingredients:

• 1 cup sugar
• 3 TBS butter, melted
• 1/2 cup dark corn syrup
• 3 large eggs, beaten
• 1 1/2 to 2 cups pecan halves (I actually use 2 - 2 1/2 cups myself)
• 2 TBS good-quality bourbon (though in the cookbook it says 1 TBS is for the pie, and 1 for the cook - using 2 TBS will result in a slightly runny pie)
• 1 9-inch deep-dish pie shell, unbaked

Preheat the oven to 375 degrees F.

In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans and bourbon. Stir until all the ingredients are combined. Pour the mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. (Note: I usually feel there aren't enough pecans at this point and usually add a few more to the top. You really can't have enough pecans in a pecan pie, can you?). Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.

Okay. So, you've got your fresh pumpkin pie filling, you've got your pecan pie filling - now the PIE CRUST!

Double-Crust Pie Dough (courtesy of The America's Test Kitchen Family Cookbook)

Yields: enough crust for 2-single crust 9" pies, or 1-double crust 9" pie
Prep time: 5 minutes
Total time: 1 hour 15 minutes (includes 1 hour of chilling time)

Ingredients:

• 2 1/2 cups all-purpose flour, plus extra for rolling out the dough
• 2 TBS sugar
• 1 tsp salt
• 8 TBS vegetable shortening, cut into 1/2-inch pieces and chilled
• 12 TBS (1 1/2 sticks) unsalted butter, cut into 1/4-inch pieces and chilled
• 6 to 8 TBS ice water

There are two methods here - one is using a food processor, the other is a hand-mixing method. I've only done this by hand.

1. Food processor method: Process the flour, sugar, and salt in a food processor until combined. Scatter the shortening over the top & process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the top and, using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl.
2. Hand-Mixing method: Freeze the butter in its stick for until very firm. Whisk together the flour, salt, and sugar and press into the flour, using a fork. Grate the frozen butter on the large holes of a box grater into the flour mixture, then cut the mixture together, using two butter knives or a pastry blender, until the mixture resembles coarse crumbs.
3. Continue for both methods: Sprinkle 6 tablespoons of ice water over the mixture. Press the dough together, using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.
4. Divide the dough into two even pieces and flatten each into a 4-inch disk. Wrap the disks tightly in plastic wrap and refrigerate for 1 hour. Let the chilled dough soften slightly at room temperature before rolling it out and fitting it into a pie plate. (Note: I like to flour 2 pieces of wax paper and roll the dough out between them, it leads to easier clean-up).

TO MAKE AHEAD: The dough can be refrigerated, wrapped tightly in plastic wrap, for up
to 2 days or frozen for up to 2 months. Let the frozen dough thaw on the counter top until
malleable before rolling.

So...hopefully you enjoy these recipes from scratch. Enjoy & Happy Thanksgiving!!

After dinner butter mints

Over the weekend I made some cupcakes, which I neglected to blog about. That will be forthcoming after this holiday week. For now...an onslaught of holiday recipes!

One of my favorite things to eat over Thanksgiving (don't ask me why) are after dinner butter mints. For those of you unfamiliar: you know the pastel colored mints that are delicious and melt in your mouth? That's a butter mint. I always associate them with the holidays...because that's when my family gathers and we have such a thing.

After 7 years away from my parents for Thanksgiving (for various reasons), we decided to take the trip from NYC to Chicago for the holiday. My mom asked what I wanted to eat and what she needed to get - I immediately thought of butter mints. Then I thought...why buy them? I'm sure there is a recipe on the internet!

Thus...I came across this recipe. It's super easy, and you can make them any color you want...not just the pale yellow/pale green/pink variety that you can buy in the store.

Butter Mints:

Yield: Lots of mints
Time: About 30 - 45 minutes active, 24 hours resting before they are ready to share

9 1/2 cups powdered sugar (yes...you read that correctly folks!)
1/2 cup unsalted butter, softened
2/3 cup corn syrup
1 tsp salt
1 1/2 tsp peppermint extract
1/2 tsp vanilla extract
food coloring (your choice - I made orange & yellow for Thanksgiving. I used gel, but liquid or paste will work)

1. In a large bowl, cut together sugar & butter with 2 knives or a pastry blender until butter is in large chunks. Add corn syrup, salt, peppermint & vanilla.
   
2. Stir with a wooden spoon until mixture begins to come together, then work into a dough with your hands, kneading constantly until dough is smooth and uniform.
3. Divide dough into two parts.
4. Make a well at the center of each and put a small amount of food coloring in the well. Knead each ball of dough until the color is distributed uniformly.
5. On large sheets of waxed paper in an area where you will rest your candy, roll dough between your hands into "snakes" a little larger in diameter than a pencil. Note: I actually did this on a cookie sheet. I don't really have anywhere I can let something sit undisturbed for 24 hours (oh to have the luxury!), and this allowed me to move the mints around to various locations without disturbing them.
6. Once you have all the dough rolled, set a time for 10 minutes.
7. When the timer goes off, begin cutting the snakes into little pillows. Start with the first ones you prepared.
8. Allow them to set for 24 hours.
9. Store in an airtight container or large Ziploc bag. Keep in mind that the mints are semi-soft, so protect them from being crushed.

Enjoy!