Tag: Holiday Desserts

Chocolate · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Chocolate Pumpkin Magic Cake

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Last year when I posted this, it was after eating it at a gathering at church. It came across my FaceBook memory yesterday and am so glad it did. It is now in the oven and will be devoured within 24 hours. The kids are coming to dinner tomorrow evening so we will have to “test” it tonight just to be sure it is still as good as we remember. Would not want to serve them something that is not top notch. If you didn’t make this last year, do yourself a favor and make it this year. You will be so thankful you did. It is so so good. The combination of pumpkin and chocolate with French Vanilla pudding frosting is scrumptious.

Mix a Duncan Hines Devils Food chocolate cake mix according to directions and pour into a 9×13″ baking dish. Do not bake until pumpkin layer is on it.

Pumpking Layer
1 15 oz can pumpkin puree
3 eggs
1/2 cup heavy whipping cream
1/2 cup evaporated milk
1 heaping teas pumpkin pie spice
1 cup packed light brown sugar

Mix and whisk until well combined. Pour slowly over chocolate cake mix. Bake in preheated 350 oven for about 50-55 min or until no longer jiggly in the middle and toothpick comes out clean. Cool completely at room temperature.

Frosting

1 (4 oz) size box French Vanilla Instant pudding mix
1 cup cold milk
8 oz container Cool Whip
4-5 gingersnap cookies, crushed for sprinkling on top (opt)

Mix the milk and the pudding until thick. With mixer on low speed, mix in thawed Cool Whip. When thoroughly mixed, spread over top of the cooled cake and place, covered in fridge until ready to serve. Sprinkle the gingersnaps over the top, if desired.

*Recipe taken from Pinterest Wash You Dry

Cakes · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Gingerbread Latte Cake with Vanilla Whipped Cream Frosting (taken from Southern Living)

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When I said I was going to finally get the chance to sit down by the Christmas Tree and look for recipes in my new magazines, it was so fabulous to see this cake pop off the page. Every year, the anticipation of Starbucks making their gingerbread frappes and lattes,just begin the Christmas season off so tastefully. When I saw this beautiful gingerbread cake recipe, visions of sipping a gingerbread latte while savoring every bite of this cake did me in. Thank you Southern Living for continuing to “wow” us with exciting and luscious recipes.

Cake Layers
3 3/4 cups all purpose flour, plus more for dusting pans
1/2 cup chopped crystalized ginger
2 teas baking powder
1 teas baking soda
1 teas salt
1 teas ground cinnamon
1/4 teas ground ginger
1/4 teas ground nutmeg
1 cup salted butter, softened
1 1/2 cups packed light brown sugar
3 large eggs, separated
1 1/2 cups hot strong brewed coffee
1/2 cup molasses

Espresso Simple Syrup
3/4 cup hot very strong brewed coffee
1/2 cup granulated sugar

Vanilla Whipped cream Frosting
3 cups heavy cream
1 1/2 teas vanilla bean paste (or 2 teas vanilla extract)
1/2 cup granulated sugar

Prepare cake layers; preheat oven to 350. Process flour, crystllized ginger, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a food processor util crystalized ginger is finely ground, about 1 minute. Set aside.
Beat salted butter with a electric mixer on medium, until creamy. Gradually add light brown sugar beating unit light and fluffy.
Add egg yolks, 1 at a time, beating just until blended after each addition. Stir together coffee and molasses in a glass measuring cup. Add flour mixture to the mixture alternately with coffee mixture, beginning and ending with flour mixture, beating on low speed just until blended after each addition.

Place egg whites in a glass bowl. Beat with a electric mixer on high until stiff peaks form. Gently fold egg whites, in thirds into batter, folding just util incorporated after each addition.

Spoon batter into 3 greased (with vegetable shortening) and floured 9″ round cake pans. Bake in preheated oven until cake tests done in the middle, about 19-22 minutes.

Meanwhile, prepare the Espresso Syrup. Bring coffee and granulated sugar to a boil in a small saucepan over medium high. Boil, stirring occasionally, until reduced to about 1/2 cup, 5-6 minutes.

Remove cakes from oven when done and cool in pans on wire racks 10 minutes. Transfer from pans to wire racks; brush evenly with warm espresso syrup. Cool completely. About 1 hour.

Prepare frosting while cake layers cool.
Beat cream and vanilla bean paste (or extract) with electric mixer on medium high speed until foamy, 1 to 2 minutes. Gradually add sugar beating until stiff peaks form. Do not over beat as it will turn to butter.

Assemble cake by spreading frosting between layers and on top and sides of cake. Gently press crushed ginger cookies around the bottom of the cake sides, if desired or sprinkle some caused ginger cookies over the top of cake.

Desserts · Holiday Fare · Pies

Cranberry Custard Pie *Taken fom Food Newwork Magazine

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This has been such a busy week. Because there have been several days of gloomy rainy weather that makes you want to just bake (right? Doesn’t everyone feel like that? OK, maybe several of you feel like getting a book and just snuggling on the couch and reading, but without a chocolate chip cookie or piece of chocolate cake, what are you going to nibble on while reading?) Which leads me back to baking! Because cranberries just yell Christmas, this pie seemed perfect for decorating the Christmas dessert table, whether for family or company. And because I’m now turning over a new leaf and actually posting recipes that use bought pie crusts (OMGosh, did I really just say that? But reading now that even Paula, yes, even Paula has been spotted to give out recipes using bought pie crusts. All I can say is, “what is the world coming to? Never thought I would see the day. But here it Is folks: *Modified version of recipe found in FNM

FYI I just can’t do it, the bought pie crust, but did use a box of Betty Crocker Pie crusts mix that all you have to do is add water and roll out. (honestly, these are delicious pie crusts, much better and less salt that the refrigerated crusts)

1 (14 oz) box refrigerated pie dough, You will only use 1 of the 2 crusts. Save the 2nd one for another use.

2 tables flour plus more for dusting

2 large eggs

1 (12 oz) bag cranberries, slightly thawed if frozen

1 cup granulated sugar

1/2 teas finely grated lemon zest

2/3 cup heavy cream (no you cannot use Cool Whip, just because I am letting you use bought pie crusts doesn’t mean we are even going to discuss using Cool Whip)

Powdered sugar for dusting

Lay 1 pie crust in the bottom of a 9” pie plate. Preheat oven to 350. Bake the empty pie shell for about 12 minutes. Remove from oven and set aside.

Roughly chop the cranberries and combine with 3/4 cup granulated sugar and lemon zest in a large bowl. Spread in the cooled crust. Whish the 2 eggs, heavy cream, flour and remaining 1/4 cup granulated sugar in a bowl until smooth and pour over the cranberries.

Bake in the preheated 350 oven until filling is set and slightly puffed. About 45 to 50 minutes. Cover edges of pie crust, with foil, if they begin to brown too much. Transfer pie to a rack and allow to cool completely. Dust with powdered sugar

Desserts · Holiday Fare

Pie From Paula… Salted Caramel Pecan Pie

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Is it any wonder why one item on my bucket lists is to meet Paula Deen? She continues to give out these great recipes that just make you drool when you read the ingredients. I don’t know if I will ever get to meet her, but will continue to make her recipes, just in case I do, I want to be able to tell her how many of her recipes became some of my favorites. This one is at the top of the list. Taken from my new Cooking with Paula magazine*

*2 cups sugar

1/2 cup water

1/2 cup light corn syrup

1/2 cup butter

1 cup heavy whipping cream

1 teas sea salt

1 pie crust (I have to deviate just a bit on this item) She calls for refrigerated pie crusts. If you don’t make your own, buy the box of Betty Crocker pie crust mix. It is $2.09 and makes two crusts. All you do is add water to the mix and roll out. It is really so simple and they are so much better than refrigerated. Trust me on this!

3 large eggs

2 cups pecan halves

In a large skillet, stir together sugar, 1/2 cup water and corn syrup. Cook, without stirring, over medium-high heat for 8 minutes.or until mixture turns a deep honey color. Immediately remove from heat, and stir in butter until melted. Gradually stir in cream and salt until mixture is smooth. Pour mixture into a medium bowl and let cool at room temperature for 30 minutes.

Preheat oven to 350.

On a lightly floured surface, roll crust to a 14: circle. Transfer crust to a 9″ pie place, pressing into bottom and up sides. Fold edges under and crimp as desired. Whisk eggs into cooled sugar mixture until well combined and stir in pecans. Pour pecan mixture into crust.

Bake for 45 to 55 minutes or until center is set. Let cool completely in pan on a wire rack. Cover and refrigerate for at least 4 hours.

Desserts

Pumpkin Cheesecake Pie

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I just can’t help myself. When I know that Fall is almost here, I start to pull out pumpkin recipes. Today, I even pulled out an orange shirt in honor of the first cool day being just around the corner (probably 40 to 60 days, but we will take it when we can get it). Orange shirt…orange pumpkins! Randy knows what this means. That the time is very near when he will be bringing in the boxes of Fall decorations from the garage. He is so excited! I told him that this year, I will find him a pumpkin t-shirt to get him really in the festive mood for our week of bringing all the pumpkins out. Does life really get any more joyous?

1 egg yolk

1 extra large graham cracker pie crust

2 (8 oz) packages of cream cheese, softened

1/2 to 3/4 cup sugar (your preference, I use 3/4, does this really surprise anyone?)

2 eggs, room temperature

15 oz can of pumpkin (not the pumpkin pie filling but just plain pumpkin)

1 1/2 teas cinnamon

1/2 teas ginger

1/4 teas cloves

Garnish: whipped cream and toasted pecan sprinkled over the top, if desired

Beat the egg yolk and brush on the pie crust. Bake in preheated 350 degree oven for 5 minutes.

Set crust aside. In a large mixing bowl, beat the cream cheese and sugar.. Add the pumpkin and remaining spices and mix until throughly blended. Pour into pie crust and bake at 350 for 40 to 45 minutes or until set.

Cool and refrigerate several hours or overnight (covered after the first couple of hours of cooling)

Top with whipped cream and crushed pecans

Cakes

French Vanilla Orange Raspberry Cake

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One of my Bff’s is having a dinner party for her work friends tonight and I volunteered to make the dessert for her party as she is not one of that loves to spend time in the kitchen…other than putting a frozen TV dinner in the microwave. When I began to describe a few of the new recipes that I had found this season, she choose this one. It turned out just awesome. Combined the flavors of orange and raspberry.

1 Duncan Hines French Vanilla Cake Mix

1 envelope of Dream Whip

4 eggs

1 cup cold water

Mix above ingredients and bake according to directions on box for the 2 layer cake. But beat for 4 minutes instead of 2. The addition of the Dream Whip gives you a much fluffier cake layer.

Frosting

1 (1 lb) box of powdered sugar

Zest of 1 orange

1/2 cup raspberry preserves

1 (8 oz) cream cheese, softened

1 stick unsalted butter, softened

Blend the softened butter, cream cheese, zest and powdered sugar and beat until well combined and smooth. Place one cake layer on serving plate and spread 1/3 of the frosting. Spread the raspberry preserves over the frosting. Place 2nd layer on top of preserves. Frost sides and top with remaining frosting, (saving about 1/2 cup to decorate the top) Using your cake decorator, use the star tip and decorate top with stars to place fresh raspberries around the edge. Keep cake in fridge and take out about 30 min before serving.

Orange Raspberry Vanilla Cake
Orange Raspberry Vanilla Cake
Desserts

Cranberry Cheesecake With Cranberry Orange Sauce

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What a great time of year, when there is nothing better than sitting inside, watching the cold fronts come in all the while, looking through magazines to find new recipes that just seem like you have to jump up and make them right then. This cheesecake will be sitting on our dessert buffet table this season.

Crust:

1 1/4 cups flour

1/2 cup powdered sugar

1/4 teas salt

1/4 teas baking powder

10 tables cold butter, cut into small pieces

1 large egg yolk

Pam Vegetable Spray

Filling:

1 lb fresh cranberries

1 cup firmly packed light brown sugar

1/2 cup frozen raspberries

2 tables cornstarch

3 table orange liqueur (or orange juice concentrate)

2 1/2 table coarsely chopped lemon zest

1/4 teas kosher salt

Cheesecake:

3 ( 8 oz) packages of cream cheese, softened to room temp

2 (8 oz) containers mascarpone cheese or sour cream

1 cup firmly packed light brown sugar

1/2 teas kosher salt

5 large eggs

2 tables vanilla extract

Parchment paper

Sauce:

1/4 cup granulated sugar

1/4 cup fresh orange juice

2 teas lemon juice

Crust:

Preheat oven to 350. Pulse first 4 ingredients in a food processor until blended. Gradually add cold butter and pulse after each addition to combine. With processor running, add egg yolk through food chute and process until combined. Press mixture onto bottom and up sides of a lightly greased (with cooking spray) 9″ spring form pan. Chill 10 minutes. Bake 10-12 min or until golden brown; cool In pan on a wire rack 30 min.

Prepare filling:

Bring cranberries and next 7 ingredients to a boil in a saucepan over medium heat; cook, stirring often 2 min or until cranberry skins begin to split and mixture thickens. Let mixture stand 30 min. Reserve 1/2 cup cranberry mixture for sauce. Spread remaining mixture on to prepared crust. Set aside.

Reduce oven temp to 325. Beat cream cheese and next 3 ingredients at medium-low speed with mixer in a large bowl, just until well blended. Do not over mix. Add eggs, 1 at a time, beating at low speed just until yolk disappears after each addition. Stir in vanilla. Pour cream cheese mixture over cranberry mixture in crust. Smooth top of batter to level. Place cheesecake on a parchment -paper lined baking sheet.

Bake at 325 for 1 hr and 10 min or until center of cheesecake jiggles. Turn oven off. Do not open oven door. Let cheesecake sit in closed oven for 30 min.

While sitting in oven for the 30 min, prepare sauce:

Process 1/4 granulated sugar and next 2 ingredients, reserved 1/2 cup cranberry mixture and 1/4 cup water in a blender until smooth. Pour mixture through a fine wire-mesh strainer into a bowl. Discard solids. Cover sauce and chill until ready to use (up to 1 week).

Remove cheesecake from oven and gently run a knife around outer edge of cheesecake to loosen from sides of pan. Do not remove side of pan. Cool completely on a wire rack about 2 hours. Cover and chill 8 to 12 hours before serving. Serve with chilled sauce over each piece.

Taken from November 2014 Southern Living magazine.

Desserts · Holiday Fare

Whipped Cream Pecan Pie

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2014-10-27 16.20.38

This is the first pecan pie recipe that has whipping cream in it. And trust me, it is outstanding. Made it for dinner tonight. My sister-in-law and brother -in-law came over and we all agreed that it was fantastic. A little fluffier than the normal pecan pie, not quite as sweet and simply great.

3 eggs

2 tables melted butter

2/3 cup light brown sugar

1 teas vanilla

1/4 teas salt

3/4 cup white karo syrup

1/2 cup whipping cream

1 cup pecans

Unbaked pie shell

Beat the eggs. Add remaining ingredients except pecans. Place pecans in the bottom of the unbaked pie shell. Pour mixture over pecans. Bake at 450 for 15 min. Lower oven temp to 250 and finish baking, about 45 minutes. Cool and enjoy!

Uncategorized

Creme Brulee Cheesecake

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2014-09-11 15.14.41

Enough healthy foods for the week, let’s get back to basics of life, desserts! This recipe comes from Southern Lady 2013 and since Peter Pumpkin loves crème brulee, this will certainly get him in the mood to go pumpkin shopping. Makes 1 (9″ cheesecake
Crust:
2 cups firmly packed vanilla wafer crumbs
1/3 cup sugar
6 tables butter, melted
1 large egg white, lightly beaten

Filling:
4 (8 oz) packages cream cheese, softened
1 1/2 cups, plus 3/4 cup sugar, divided
6 large egg yolks
2 tables flour
1 cup sour cream
Garnish: sugared fresh raspberries
Preheat oven to 300. In a small bowl, combine wafer crumbs, 1/3 cup sugar, melted butter and egg white.
Stir to combine well. Press firmly on bottom and up sides of a 9″ spring form pan. Bake for 8 min; set aside to cool.
In a large bowl, beat cream cheese and 1 1/2 cups sugar with mixer at medium speed until fluffy. Beat in egg yolks, one at a time, beating well after each addition. Add flour, beating just until combined. Stir in sour cream. Spoon batter into prepared crust.
Bake for 1 hour and 15 min. Turn oven off and leave cake in oven with door closed for 4 hours.
Remove cheesecake from oven after 4 hours. Gently run a knife around edge of pan to release sides.
Let cool completely in pan on wire rack. Cover and chill for at least 8 hours. (or overnight).
Evenly sprinkle remaining 1/4 cup sugar on top of cheesecake. Caramelize sugar with kitchen torch until sugar is melted and lightly browned.
Remove sides of pan to serve. Garnish with sugared fresh raspberries.

Uncategorized

Red Velvet Christmas Cheesecake

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Red Velvet Christmas Cheesecake

This cake is so picturesque that Southern Living made it their December Cover shot. What a grand dessert to serve your family and friends. Taken from SL, this combines red velvet cake with cheesecake. Theirs is a homemade version. To simplify and quicken the procedure, I am going to make my Duncan Hines Red Velvet cake, (substituting cream for water) and layer it with the cheesecake recipe that they give in their magazine.
1 Duncan Hines Red Velvet Cake mix, baked according to directions on box, using 3 8″ cake pans.
Cheesecake layers:
5 (8 oz) cream cheese, softened
1 (12 oz) package white chocolate morsels
2 (8″) round disposable aluminum foil cake pans
1 cup sugar
2 large eggs
1 Tablespoon vanilla

Bake your red velvet cake according to directions on back of box, dividing the batter between 3 (8″) round cake pans, Set aside.
To prepare the cheesecake layers:
Line bottom and sides of the 2 disposable pans with foil, allowing 2-3″ to extend over sides; lightly grease foil.
Microwave white chocolate morsels in a microwave safe bowl according to directions on package; cool 10 minutes.
Beat cream cheese and melted white chocolate at medium speed with mixer until creamy.
Gradually add the sugar, beating well. Add eggs, one at a time, beating just until yellow disappears after each addition.
Stir in the vanilla. Pour into prepared pans.
Bake in preheated 300 oven for 30-35 min or until almost set. Turn oven off. Let cheesecakes stay in oven, with door closed for 30 minutes. Remove from oven to wire racks; cool completely about 2 hours. Cover and chill 8 hours. Layer the cheesecakes and red velvet layers like you see in the picture.
Frost with the following:
2 (4 oz) white chocolate baking bars, chopped
1/2 cup boiling water
1 cup butter, softened
1 (32 oz) package of powdered sugar
Wisk together the chocolate and boiling water until chocolate melts. Cool 20 minutes.
Chill 30 minutes.
Beat 1 cup butter and chilled chocolate mixture at low speed 1 minute.
Increase mixer to high and mix 2-3 minutes.
Gradually add powdered sugar. Beat until frosting is fluffy. Frost tops of red velvet and cheesecakes as you assemble the cake. Frost sides and top last. Decorate with Christmas sprinkles, white chocolate leaves.