Tag Archives: dessert

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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Pear Gingerbread Crumb Cake

31 May

I bought pears from cost and of course there were a ton starting to turn mushy  so baking them was the obvious choice!  this cake was delicious. the original recipe also had a glaze for the top, but it was just fine without it! yum!

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Pear Gingerbread Crumb Cake

adapted from theviewfromgreatisland

WHAT YOU WILL NEED

for the filling
    • 4 ripe but still firm pears, any variety, peeled and rough chopped
    • 1/2 tsp cinnamon
    • juice of 1/2 lemon
for the dough
    • 2 sticks (1/2 lb) unsalted butter at room temperature
    • 2/3 cup dark brown sugar
    • 1/2 tsp salt
    • 1/2 tsp ginger
    • 1/4 tsp nutmeg
    • 1/4 tsp cinnamon
    • 1/4 tsp cardamom
    • 1/4 tsp allspice
    • 2 cups all purpose flour
    • 1/2 cup chopped pecans (measure after chopping)

INSTRUCTIONS

  1. Set the oven to 350F
  2. Toss the pear chunks with the cinnamon and lemon juice and set aside.
  3. Cream the butter with the sugar until fluffy. Take a moment to make sure the brown sugar has been well combined and there are no large lumps. Add the salt and the spices and mix well.
  4. Add in the flour and mix until just combined, the dough will be crumbly.
  5. Spray the bottom and sides of a 9 inch springform pan. Press 2/3 of the dough mixture into the bottom of the pan. Be sure to cover the entire surface, but don’t pack it down too forcefully.
  6. Spread the pears out evenly over the dough.
  7. Mix the remaining dough with the pecans and crumble it evenly over the pears. Break apart the dough with your fingertips to make nice even crumbles. Don’t worry if some of the pear shows through.
  8. Bake for about 45 minutes until lightly browned.
  9. Cool for a few minutes before releasing the springform pan, and then let the cake cool further.

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.

chunky apple snickerdoodle bars

21 Feb

mother in law came for a visit early in november and i made these for dessert one night!  super easy and super delicious.. they didn’t last more than 24 hours!

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Chunky Apple Snickerdoodle Bars
 adapted from cookiesandcups
Ingredients
  • ¼ cup butter, melted
  • 1 cup light brown sugar
  • 1 egg
  • 1 tsp vanilla
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 cup flour
  • 1 cup diced apples
  • 2 Tbsp granulated sugar
  • 1½ tsp cinnamon
Instructions
  1. Preheat oven to 350°
  2. Line an 8×8 pan with foil and spray lightly with cooking spray.
  3. In a large bowl combine melted butter and brown sugar with a wooden spoon. Once mixed, stir in egg and vanilla until smooth. Stir in salt, baking powder and flour until dough forms (it will be thick).
  4. Stir in apples and spread into pan.
  5. Combine granulated sugar and cinnamon and sprinkle on top of batter.
  6. Bake for 25-30 minutes until the edges are just golden and the center is almost set.
  7. Allow to cool completely before cutting into squares.

apple cinnamon bread

15 Feb

 what could be better than apples and cinnamon and bread all together?  nothing!  YUM

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Apple Cinnamon Bread

recipe can be found at thehappierhomemaker

Crescent Cherry Cheese Cobbler

17 Jan

i was in the mood for something quick and easy and this was perfect! a can of cherry pie filling, some crescent dough, and cream cheese.. what could be easier? oh yeah i used the crescent dough sheets instead of the crescent rolls so i didn’t even have to seal the seams 🙂 YUM

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Crescent Cherry Cheese Cobbler
adapted from thecountrycook

Ingredients:
1 (8 oz.) tube crescent rolls (8 crescent rolls are in one tube)
12 oz. (1 1/2 blocks) cream cheese, softened
3/4 cup granulated sugar (divided use)
1 tsp. vanilla extract
1 (21 oz.) can cherry pie filling
1/4 cup (1/2 stick) unsalted butter, melted

Directions:
Preheat oven to 350F degrees.
Spray an 8×8 baking dish with nonstick cooking spray.

Unroll the crescent rolls. Line four (4) of the crescent rolls in the bottom of the baking dish.
Spread them out and cover the bottom of your baking dish. Seal the seams as best as possible.

Next, combine cream cheese and 1/2 cup sugar. Beat with an electric mixer until smooth.
Then add in vanilla extract and mix again.
Spread cream cheese mixture over crescent rolls in the baking dish.

Then pour pie filling on top of cream cheese layer. Spread it around evenly.

Finally, top with remaining crescent roll dough.
Do your best to stretch it out on top and seal the seams of the crescent rolls.

Pour melted butter on the top of the crescent rolls. Then sprinkle 1/4 cup sugar evenly over the melted butter. Bake for about 35-45 minutes.
Top crust should look crusty and be golden brown in color.

Slice and serve. This must be kept refrigerated if not eaten the same day it’s made.

Enjoy!

Banana Crumb Muffins

19 Nov

there was a time a few weeks ago that the people in this house stopped eating bananas. i think they just wanted me to bake them into something. so banana muffins it was 🙂 yum!

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Banana Crumb Muffins
adapted from mybakingaddiction

INGREDIENTS:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3 bananas, mashed
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/3 cup vegetable oil
1 1/2 teaspoons pure vanilla extract

For the Crumb Topping
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS:
1. Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, or line with muffin papers.

2. In a large bowl, combine 1 1/2 cups flour, baking soda, baking powder, salt and cinnamon. In another large bowl, beat together bananas, sugars, egg, oil and vanilla. Stir the banana mixture into the flour mixture just until moistened. Evenly scoop batter into prepared muffin cups.

3. Make the Crumb Topping: In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until evenly distributed and crumbly in texture. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

chocolate chip biscotti – SRC

3 Nov

this month for secret recipe club i was assigned Francesca from della cucina povera. Francesca is a first generation Italian-Iranian-American living in Amsterdam – how cool is that! i LOVED Amsterdam! There were so many recipes to choose from and i pinned a bunch to try later like this persian beef, the Zereshk Polo, and baklava! ultimately i made the biscotti! i substituted chocolate chips for the almonds. YUM! this came out delicious… and huge! perfect for my MIL’s visit this week!

chocolate chip biscotti
adapted from dellacucinapovera

INGREDIENTS
3 eggs
1 cup sugar
3/4 cup vegetable oil
3 1/2 cups flour
2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips

INSTRUCTIONS
In a bowl, beat eggs until thick and lemon-colored. Gradually add sugar, then vegetable oil.
In another bowl, sift together your flour, baking soda and salt. Gradually add this to egg mixture. Beat until smooth. Fold in chocolate chips.
Line a tray with parchment paper. Wet your hands and shape your dough into a fat rectangle, about ¼-inch thick, and 6inches by 10 inches. Bake at 375 degrees for 20 minutes.
Remove from oven; Allow the log to cool just so you can cut the dough into ¾-inch strips. Bake again at 375 degrees for 10 minutes or just until golden brown. Remove to wire racks to cool.