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Pumpkin pecan pie gingerbread bars

14 Jan

This is one of the desserts i made for thanksgiving….   it sounded good… it looked good in the recipe… but the ingredients.. oy the ingredients… I’ve never used molasses before.  didn’t even know where to find it in the grocery store. had to text my bff to find out!  and the smell of it… oy….  i made it and stuck it in the oven hoping for the best!  there was A LOT going on!   surprisingly these were really good.. they grew on us!  kind of like a pumpkin pecan pie with gingerbread crust… so good!

 

Pumpkin pecan pie gingerbread bars

adapted from culinaryconcoctionsbypeabody

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For the crust:
1 cup unsalted butter, at room temperature
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
1/2 tsp. salt
1/3 cup molasses
1 tsp. ground ginger

For the filling:
6 large eggs
1 3/4 cup granulated sugar
3/4 cup packed brown sugar
1 15-ounce can pumpkin puree
1/2 cup light corn syrup
1/2 tsp. salt
3 cups pecan halves
1/3 cup white chocolate chips (as a garnish)

Preheat oven to 350. Line a 13×9-inch baking pan with foil.

For the crust:
Using a stand mixer with a paddle attachment cream butter and brown sugar with a mixer on medium speed until light and fluffy, five minutes.
Add the molasses and ginger and beat until fully combined.

Add flour and salt and mix until combined but crumbly. Don’t worry that it’s crumbly it will come together when you press it into the pan and it bakes.
Press dough into the bottom of a prepared pan; bake until golden, 30 minutes.
Prepare the filling with about 5 minutes left to bake.

For the filling:
In a large bowl whisk together eggs, granulated sugar, and brown sugar until combined.
Mix in pumpkin, granulated sugar, corn syrup, and salt until combined.
Fold in pecans and pour over hot crust.
Bake bars until filling is just set, about 45 minutes.
If using white chocolate chips, remove from oven at 40 minutes, sprinkle chips and put back in for another 5 minutes.
Cool bars to room temperature and remove foil before cutting.
They will have a pie consistency so the filling is a little soft.

 

 

 

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Mini Pecan Phyllo Tarts

19 Apr

another thanksgiving dessert!    this was a different take on pecan pie…    definitely not as sweet or sticky or gooey.. but delicious nonetheless…   also healthier    underneath the mini pecan pies are mini key lime pies yum!

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Mini Pecan Phyllo Tarts
Adapted from Skinnytaste.com


Ingredients:

  • 1 tbsp butter, melted
  • 1 large egg
  • 4 tsp brown sugar
  • 2 tbsp honey
  • 1/4 tsp vanilla
  • 1/2 cup pecans chopped
  • 15 Mini Phyllo Shells (Athens)

Directions:

Preheat oven to 350°F.

In a medium mixing bowl, combine all ingredients except pecans. Mix well. Stir in chopped pecans. Arrange mini shells on a baking sheet. Fill mini shells with one heaping teaspoon of pecan mixture. If any of the mixture remains, distribute evenly between all the shells.

Bake for 10-15 minutes. Let them cool before serving.

Pumpkin Cinnamon Roll Cheesecake

17 Apr

This was actually another thanksgiving dessert!  also super delicious — you could barely taste the pumpkin in it… so if you’re a big fan of pumpkin i would definitely increase the pumpkin 🙂  otherwise YUM-O

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Pumpkin Cinnamon Roll Cheesecake
adapted from culinaryconcoctionsbypeabody

Cinnamon Roll Batter:
2/3 cup granulated sugar
¼ cup unsalted butter, at room temperature
1 egg
½ cup whole milk
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
Pumpkin Cheesecake filling:
12 oz. (1 ½ packages) cream cheese, at room temperature
½ cup canned pumpkin
1 cup granulated sugar
1 tsp. vanilla extract
2 tsp. pumpkin pie spice
2 TBSP flour
2 whole eggs
1 egg yolk
Cinnamon Filling:
1/3 cup butter, melted
1 cup brown sugar
3 TBSP cinnamon
Maple Cream Cheese Frosting:
4 ounces cream cheese, at room temperature
1 cup powdered sugar
3 TBSP maple syrup
milk (if needed to thin frosting)

Preheat oven to 350 degrees F.
Grease a 9-inch Springform pan.
Cinnamon Roll Batter:
Using a stand mixer with a paddle attachment (or hand mixer) cream together the butter and sugar for 3 minutes, until light and fluffy.
Add egg, milk, and vanilla. Beat for another minute. Scrape down bowl.
Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Mix on low speed until thoroughly combined.
Spread half of the batter onto the bottom of the Springform pan. It will be sticky and thick so spray your hands with baking spray and press down. It will be a thin layer, but trust me it will rise up during baking.
For the Pumpkin Cheesecake Filling:
Using a stand mixer (and a clean bowl) fitted with paddle attachment, beat cream cheese and sugar for 2 minutes on medium-high speed.
Add the pumpkin and beat for another minute until fully combined.
Add the eggs (and yolk) one at a time, scraping down the bowl after each addition.
Add the vanilla, spices, and flour and beat for another minute.
Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.
Cinnamon Filling:
In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.
Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.
Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Once finished, take a knife to swirl the ingredients together. This is hard to do as the batter is pretty thick, just do what you can. 🙂
Bake for about 50-55 minutes, cake will be puffy and lightly browned. Let chill for 20 minutes at room temperature and then cover and move to fridge for 4 hours. Remove cake and let it warm up to room temperature just a bit. Frost with Maple Cream Cheese Frosting.
Maple Cream Cheese Frosting:
Using a stand mixer (and a clean bowl) with paddle attachment, beat the cream cheese to soften for about 2 minutes. Add remaining ingredients and beat until desired consistency is reached. If too thick, thin out with milk.

caramel apple bundt cake

15 Mar

this is how far behind i am in posting!  this was a recipe from thanksgiving!    so yummy!   apples and caramel with a glaze on top!

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caramel apple bundt cake

adapted from insidebrucrewlife

Ingredients

 1 cup butter, softened
1 cup brown sugar
1/4 cup oil
2 teaspoons vanilla extract
2 eggs
1/4 cup applesauce
3 cups flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon salt
3 cups diced apples
1 cup caramel baking bits
1 cup powdered sugar
4-5 tsp apple cider

Instructions

  1. In a mixing bowl, beat the butter, oil, and sugar until light and fluffy. Add the vanilla, eggs, and applesauce and beat again. Sift together the flour, cinnamon, nutmeg, baking soda, and salt. Add to the butter mixture until mixed in. Stir in the apples and caramel bits by hand.
  2. Spread the batter in a 12 inch bundt pan that has been sprayed with non stick baking spray. Bake at 350* for 55-60 minutes. Let cool in the pan for 10 minutes and then flip out onto a plate or tray. Cool completely.
  3. Stir together the powdered sugar and water/cider. Spoon over the top of the cooled cake.

Cinnamon apple pie cake

18 Jan

Time for thanksgiving dessert number two! Everyone gobbled this one up. Everyone seemed to like it. I on the other hand wasn’t thrilled with it! It was too mushy and custardy for me! I was trying to remember what dessert number three was and finally did.. salted caramel pecan pie. I think it came out yummiest the first time I made it but still yummy!

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cinnamon- apple pie cake
adapted from recipe girl

Ingredients:
6 to 8 Granny Smith apples, peeled and sliced
1 1/2 tablespoons cinnamon- sugar (1 1/4 T. sugar + 1/4 t. cinnamon)
3 large eggs
1 1/2 cups superfine white sugar (see *Tips below)
1 1/2 cups vegetable or canola oil
3 teaspoons vanilla extract
1 1/2 cups All-Purpose Flour
more cinnamon-sugar to sprinkle on top (same as above)

Directions:
1. Preheat the oven to 350 degrees F. Spray a 9 1/2 to 10-inch springform pan with nonstick spray. Line the bottom with a round of parchment paper and then spray again.

2. Layer the apple slices in the pan until they come about 2/3 of the way up the side. (I went a little higher than that and it worked out fine). Sprinkle the cinnamon-sugar over the apples.

3. Prepare the batter by beating the eggs and sugar until light and fluffy. Add the oil and the vanilla and beat well, then stir in the flour. Pour the batter on top of the apples, and sprinkle with additional cinnamon-sugar. Tap the pan on the counter a few times to allow the batter to sink down and around the apples.

4. Bake for 1 hour and 20 minutes, or until a skewer inserted into the center of the cake comes out clean. Cool *completely* in the pan. If you try to remove the cake from the pan while it is still warm, it will tend to break apart. refrigerate cake before slicing.

Tips:
*You want “caster sugar” for this recipe: It is a finer grind than table sugar, but not as fine as powdered. Look for “Baker’s Sugar” at the store, or simply put regular white sugar in your food processor and give it a few whirls to create superfine sugar.

Black Bottomed Mini Caramel Pumpkin Cheesecake Bites

14 Jan

I realized I never posted the desserts I made for thanksgiving!

First up were black bottomed mini caramel pumpkin cheesecake bites! Yum. These were my favorite!

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mini caramel pumpkin cheesecake bites>
adapted from picky palate

Black Bottomed Mini Caramel Pumpkin Cheesecake Bites

8 whole Oreos, finely ground in food processor
1 1/2 Tablespoons melted butter
8 oz softened cream cheese
1/2 Cup granulated sugar
1/2 Cup pumpkin puree
1 large egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
Tjs fluer de sel caramel sauce
12 Caramel Hershey Kisses, unwrapped

1. Preheat oven to 350 degrees F. Combine ground Oreos and melted butter into a bowl until well combined. Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray. Press into the bottom of each cup so the crust is flat. Partially bake for 10 minutes then remove from oven.
2. In a stand or electric mixer beat the cream cheese, sugar and pumpkin until smooth. Beat in egg, vanilla, cinnamon and nutmeg until combined. Pour evenly into the 12 cups filling about 3/4 way full. Spoon about a teaspoon of caramel into the tops of each filled cup and swirl with a toothpick gently. Bake for 25-28 minutes or until cheesecake is cooked through. Let cool completely.
3. Remove cheesecakes from pan and top each with a spoonful of remaining caramel and a Hershey Kiss. Refrigerate until ready to serve.

Thanksgiving. Only a month late :)

30 Dec

December was super busy with hanukah, Xmas, a two day bat mitzvah, a trip to Kentucky, and all the other stuff that goes on around here!

This is the winning plate from thanksgiving dinner!

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Corn bread, mashed potatoes, gravy, turkey, cranberry sauce, broccoli casserole, stuffing, green beans, sweet potatoes and acorn squash.

corn bread – used a few boxes of jif…. Next time I won’t! 🙂

mashed potatoes – we all know how to make those

This was delicious!! I usually just use the recipe on the bag of cranberries, but decided to branch out and I’m glad I did!
cranberry orange walnut relish
adapted from goodlifeeats

3/4 cup orange juice
2 tablespoons water
1/2 cup sugar
4 tablespoons maple syrup
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoon orange zest
1/4 teaspoon vanilla extract
1/8 teaspoon salt
12 oz fresh cranberries
1/3 cup Golden raisins
2/3 cup Walnut pieces

Directions:
Combine orange juice, sugar, maple syrup, cinnamon, nutmeg, orange zest, vanilla, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar has dissolved. Stir in the cranberries and golden raisins.
Bring mixture to a boil, reduce heat to a simmer, and cook for 3-5 minutes – or until the cranberries pop. Remove from heat and stir in the walnut pieces. Cover and chill 2 hours before serving with turkey.

This recipe comes from my mother in law – one of the husbands favorites!
broccoli casserole
20oz package frozen chopped broccoli
1 stick butter chopped
1lb velveeta chopped
2 sleeves ritz crackers, crushed
1 stick butter, melted

Preheat oven to 350
Cook broccoli and drain off water.
Add chopped butter and velveeta.
Stir and pour mixture into buttered 9×13 dish
Sprinkle crackers over broccoli mixture
Pour melted butter over crackers
Bake 20-30 minutes

green beans with vinaigrette
2lbs hericots verts (I used frozen from tj’s)
2T evoo
1T cider vinegar
1t Dijon mustard
1t kosher salt
1/4t ground pepper

In a large sauté pan with 1-2 tablespoons evoo, sauté hericots verts.
In a small bowl whisk 2T evoo, vinegar, mustard, salt, and pepper until thickened and combined.
Pour over beans; toss to coat

Last year I strayed from my normal stuffing recipe. While it was good, this one is sooooo much better!
Sausage, Apple and Cranberry Stuffing
adapted from allrecipes

1 box trader joes corn bread stuffing
1 pound jimmy dean sage pork sausage
1 cup chopped onion
3/4 cup chopped celery
5 teaspoons sage
1.5 tbl rosemary
1 sprig thyme
1 apple, cored and chopped
1 cup craisins
1-2 cups turkey stock
4 tablespoons unsalted butter, melted

Directions

Preheat oven to 350 degree F (175 degree C).
Place for bread in large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in chopped apples, and dried cranberries. Transfer to 9×13 pan. Drizzle with turkey stock and melted butter, and mix lightly. Bake 40-45 min.

Thanksgiving dessert recipe #2

2 Dec

Wow these were super delicious!! Chewy, caramelly, tasty goodness… These were devoured!

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Salted Caramel Blondies
adapted from newlywedandnewlycooking

Ingredients:
1 1/2 cups firmly packed light brown sugar
1 cup (2 sticks) unsalted butter, melted
2 1/4 cups all purpose flour
3/4 tsp baking soda
1 tsp salt, divided
2 large eggs
1 tsp vanilla extract
1 mat fleur del sel caramel sauce (tjs)

Directions:
Preheat oven to 375. Spray a glass 9×13 dish with cooking spray.
Pour sugar into a large bowl. Add melted butter and stir until smooth. Cool to room temperature.
Whisk together flour, baking soda, and 1/2 tsp salt. Set aside.
Beat eggs and vanilla into the sugar/butter mixture. Add the flour mixture a bit at a time and mix until a smooth, thick batter forms.
Spread half the batter in the bottom of the baking dish. Bake for 12-14 minutes, or until batter starts to firm. Remove from oven.
Drizzle caramel sauce evenly over the top. Sprinkle other 1/2 tsp of salt over the top. Carefully drop spoonfuls of remaining batter over the caramel, smoothing it out as best you can. Top with an additional sprinkle of salt, if desired. Return to oven, bake an additional 12-14 minutes.
Let cool before slicing and serving.

Thanksgiving – who had the best plate?

1 Dec

Thanksgiving dessert number one

1 Dec

I need to post about thanksgiving so I figure ill start with dessert! This was one of three desserts. It was delicious and easy!! Will definitely be making this again!! Yum!

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salted caramel pecan pie
adapted from foodnetwork

Ingredients
1 deep-dish frozen piecrust
1 cup packed dark brown sugar
1 cup light corn syrup
6 tablespoons unsalted butter, cut into pieces
1 teaspoon salt
3 large eggs, lightly beaten
2 cups chopped pecans

Directions
Preheat the oven to 350 degrees F.

Place the piecrust on a baking sheet, prick with a fork and bake for 15 minutes.

Add the brown sugar, corn syrup, butter and salt to a medium saucepan. Place over medium heat and stir while the mixture melts. Bring to a boil. Remove from the heat and cool. Whisk in the eggs and the pecans. Add to the pie shell on the baking sheet and bake for 50 minutes. Cool completely before serving.