classic peanut butter cookie

Ingredients

• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

Directions

1. Cream together butter, peanut butter and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes
Recipe: Adapted from Martha Stewart, makes 14 cupcakes
Ingredients:

• 3/4 cups all-purpose flour
• 3/4 cups cake flour (not self- rising), sifted
• 1/2 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
• 1/2 cup (1 sticks) unsalted butter, room temperature
• 1 cups sugar, plus 2 tablespoons for dusting
• 2 large eggs, room temperature
• 1 teaspoons pure vanilla extract
• 3/4 cups milk

Directions:

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1/2 tablespoon cinnamon.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. 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. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Pipe frosting on each cupcake. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

Cinnamon Cream Cheese Frosting
Ingredients:

• 8 oz cream cheese, softened
• 1 stick of butter, softened
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 3 - 4 cups powdered sugar

Directions:

1. In a medium bowl, combine butter and cream cheese. Beat until the mixture is smooth and creamy.
2. Add the cinnamon, vanilla extract, and powdered sugar (1 cup at a time). Beat until smooth and creamy.

Baked rhubarb oatmeal

Baked rhubarb oatmeal

(Recipe inspired by Heidi Swanson + this recipe)

230g rhubarb, chopped into 2cm pieces (fresh or frozen)

230g rolled oats (use gluten-free, if you prefer)

100g almonds, roughly chopped

2 tablespoons chia seeds

1 teaspoon ground cinnamon

pinch of salt

500ml home-made almond milk (recipe here)

olive oil, for brushing

1. Preheat oven to 180C and brush a medium-sized oven dish lightly with olive oil.

2. Cover the bottom of the dish with rhubarb pieces. Combine the oats, almond, chia seeds, cinnamon and salt in a separate bowl. Pour the mixture on top of the rhubarbs and finally pour the almond milk (evenly) on top. 

3. Bake for 30 minutes. Serve warm.

classic peanut butter cookie with a twist

Ingredients

• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• bag of peanut butter chocolate chips (opt.)

Directions

1. Cream together butter, peanut butter and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Add peanut butter chocolate chips. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Chocolate Chip Cookie Dough Truffles

Chocolate Chip Cookie Dough Truffles

Makes approx. 3-4 dozen. Recipe from Love and Olive Oil.

Ingredients:

2 1/2 cups all purpose flour
1 tsp salt
1/4 tsp baking soda
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating

Directions:

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or stir by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle, form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in microwave according to package directions. Using toothpicks as a dipping tool, dip cookie balls into candy coating to cover. Tap on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.

Gingerbread men recipe

Gingerbread Men:

3 cups (390 grams) all purpose flour

1/4 teaspoons salt

3/4 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg

2/3 cup (160 ml) unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)

Confectioners Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 1/2 tablespoons milk or light cream

Assorted food colors (if desired)

Gingerbread Men: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.

In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.

Bake for
about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.

Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.

If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.

Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.

Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 3 dozen cookies depending on the size of cookie cutter used.

Store in an airtight container.


Read more: http://www.joyofbaking.com/GingerbreadMen.html#ixzz16jiZpnAo

Gingerbread House Recipe

Ingredients:

* Cookie Dough:
* 1-1/2 cups whipping cream
* 1 teaspoon pure vanilla extract
* 2-1/2 cups firmly packed brown sugar
* 2 Tablespoons baking soda
* 1 Tablespoon ground ginger
* 2 teaspoons ground cinnamon
* 1-1/3 cups light or dark molasses
* 9 cups all-purpose flour
* .
* Icing Cement:
* 2 large egg whites
* 1/8 teaspoon cream of tartar
* 2 teaspoons water
* 3 cups sifted powdered sugar

Preparation:
Line 12 x 15-inch rimless baking sheets with parchment paper or Silpats.

In a small bowl, whip cream and vanilla until it holds soft peaks. Set aside.

In a large bowl, whisk together brown sugar, baking soda, ginger, and cinnamon. Beat in the molasses and whipped cream mixture until well-combined.

With mixer running, gradually add flour, beating until completely mixed.

Lightly flour a pastry board or mat. Roll out a portion of the dough until flat, but not so thin that you cannot pick it up without it tearing. Drape it over the rolling pin and move to the prepared baking sheet.

Continue rolling the dough to an even thickness on the baking sheet. This is easily achieved by placing two equally thick wooden strips on either side of the baking sheet to support the rolling pin. An even thickness is important. Lower areas will bake darker in color and be more brittle. You will need about 2 cups of dough for each 1/8-inch thickness, about 4 cups for each 1/4-inch slab, and about 6 cups for each 3/8-inch slab.

Bake two sheets of dough at a time. Bake until fairly firm in the center. The temperature and time will vary with the thickness of the slab. For 1/8-thick slabs, bake in preheated 300 F. oven for about 1 hour; for 1/4-inch slabs, bake at 275 F. about 1-3/4 hours; and for 3/8-inch slabs, bake at 275 F. about 2-1/4 hours.

After 30 minutes, position your gingerbread house pattern cut-outs as close together as possible on the sheet of cookies. Cut around the pattern with a sharp knife, remove the pattern, and separate the scrap pieces (may be baked later to eat). Return house pieces to the oven, swapping their rack positions, and continue to bake.

While the pieces are baking, any remaining dough may be rolled out for cookies or additional decorative gingerbread house pieces.

When pieces are finished baking, loosen gently with a flat spatula and let them cool on the sheet another 5 to 10 minutes before moving to a rack to cool completely.

At this point, you may wrap the gingerbread house pieces airtight in plastic wrap and store up to one month. Or proceed to assemble and decorate your house or cookies using icing cement (below).

Yield: about 9 cups dough, or 4-1/2 slabs 1/8 inch thick, 2-1/2 slabs 1/4 inch thick, or 1-1/2 slabs 3/8 inch thick. Each full slab is 10 by 15 inches.

Icing Cement:
Beat egg whites, cream of tartar, and water until frothy. Blend in sugar on high speed until stiff, 5 to 10 minutes. Use immediately or cover and use within 8 hours.

Yield: about 1-1/2 cups icing

marbled pumpkin cheesecake

Ingredients

* 1 1/2 cups crushed gingersnap cookies
* 1/2 cup finely chopped pecans
* 1/3 cup butter, melted
*
* 2 (8 ounce) packages cream cheese, softened
* 3/4 cup white sugar, divided
* 1 teaspoon vanilla extract
* 3 eggs
* 1 cup canned pumpkin
* 3/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

perfect pumpkin pie

Ingredients

* 1 (15 ounce) can pumpkin
* 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
* 2 large eggs
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 (9 inch) unbaked pie crust

Directions

1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Moms Lemon Jello Cake

1 yellow cake mix
1 4oz lemon jello
4eggs
3/4c water
3/4c oil

bake 30-40min at 350
glaze with powdered sugar milk and lemon juice after poking holes in it and covering it!

Coconut cream cheese frosting

Ingredients

* 1 (8 ounce) package cream cheese, softened
* 1/2 cup unsalted butter, softened
* 4 cups confectioners' sugar
* 2 tablespoons heavy cream
* 1/2 teaspoon salt
* 1/2 teaspoon coconut flavoring
* 1 teaspoon vanilla extract
* 1/2 cup sweetened shredded coconut
* 1 cup sweetened shredded coconut, toasted (optional)

Directions

1. Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.

Monster Cookies

MONSTER COOKIES

2 sticks butter
2 c. white sugar
2 c. brown sugar
2 c. peanut butter - smooth
6 eggs
2 tbsp. vanilla
4 tsp. baking soda
3 c. quick cooking oatmeal

Mix in order given using mixer. Transfer batter to large container and add the following:

6 more c. quick cooking oatmeal
2 c. Nestle chocolate chips
2 c. nuts
1 med. bag M & M's - these can either be included in the batter or used on top

Mix until well blended. Form cookies -- I use large mixing spoon for monster size. Bake at 350 degrees for 10-12 minutes. Makes 10 to 12 dozen cookies. Freezes well.

NOTE: Use smooth peanut butter as it helps to bind everything together.

Espresso Cupcakes

Cupcakes
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 tablespoon instant espresso coffee powder
Filling
1 container (8 oz) mascarpone cheese
2 teaspoons milk
2 teaspoons instant espresso coffee powder
1 cup powdered sugar
Frosting and Garnish
1 teaspoon instant espresso coffee powder
1 container (12 oz) Betty Crocker® Whipped milk chocolate frosting
Chocolate-covered espresso beans, if desired

1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups.
3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.
5. To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
6. Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.

Banana Cupcakes with Browned Butter Frosting (Gluten Free)

Cupcakes
1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
1 cup mashed ripe bananas (2 medium)
1/3 cup butter, melted*
1/3 cup water
3 eggs, beaten
2 teaspoons gluten-free vanilla
Frosting
1/3 cup butter*
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk

1. Heat oven to 350°F. Place paper baking cups in each of 17 regular-size muffin cups. In large bowl, stir cupcake ingredients just until dry ingredients are moistened. Spoon batter evenly into muffin cups.
2. Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
3. In 1-quart saucepan, heat 1/3 cup butter over medium heat just until light brown, stirring occasionally. (Watch carefully because butter can burn quickly.) Remove from heat. Cool slightly, about 5 minutes.
4. In medium bowl, beat butter, powdered sugar, vanilla and enough milk until smooth and spreadable. Spread frosting over cooled cupcakes.

Champagne Cupcakes

Champagne Cupcakes
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food coloring
Champagne Frosting
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food coloring
Garnish
Pink decorator sugar crystals
Edible pink pearls

1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
3. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.

Chocolate Marshmallow Fudge

Chocolate Marshmallow Fudge

3/4 cup butter
3 cups granulated sugar
2/3 cup milk
1 (12-ounce) package semisweet chocolate chips
1 (7-ounce) jar marshmallow creme*
1 teaspoon vanilla extract
1 cup chopped nuts (optional)

1. Line a 13 x 9 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
2. Combine butter, sugar, and milk in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil on medium heat, stir constantly. Continue boiling for 5 minutes on medium heat or until candy thermometer reaches 234*F (110*C), stirring constantly to prevent scorching. Remove from heat.
3. Stir in chocolate chips until melted. Add remaining ingredients; mix well. Pour into prepared pan. Cool at room temperature. Cut into squares.

Makes about 4 dozen candies.

Pear Crisp with Whiskey Cream Sauce

Pear Crisp with Whiskey Cream Sauce

FILLING INGREDIENTS:

• 4 whole (to 5) Large Pears (Bosc pears work well)
  
• ⅔ cups Sugar
  
• ¼ teaspoons Salt
  
• 1 to 2 tablespoons whiskey
  

TOPPING INGREDIENTS

• 1-½ cup All-purpose Flour
  
• ⅓ cups Sugar
  
• ⅓ cups Firmly Packed Brown Sugar
  
• ½ teaspoons Cinnamon
  
• ½ cups Pecans, Very Finely Chopped
  
• 1 stick Butter, Melted
  

PREPARATION INSTRUCTIONS:

Preheat oven to 350 degrees.
Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt, and 1 to 2 tablespoons whiskey. Set aside.
In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined. Mixture should be very clumpy.
Pour pears into a baking dish; top with crumb topping.
Bake at 350 degrees for 30 minutes.
Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
Serve warm with whiskey cream sauce.

Whiskey Cream Sauce:

• 1/2 cup sugar
  
• 1 stick butter
  
• 1/2 cup cream
  
• 1/4 cup Jack Daniels
  

Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Turn off heat. Pour, warm, over the individual servings of bread pudding.

Read more: http://www.bonniehunt.com/blog/the_pioneer_woman_ree_drummond.php#ixzz0Xv1Ncx2j

Perfectly Chocolate Cake

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Pumpkin Bread

Cream Cheese Filling:

8 ounce package (227 grams) cream cheese, room temperature

1/2 cup (100 grams) granulated white sugar

2 large eggs

1 1/2 tablespoons all purpose flour

Pumpkin Bread:

1 cup (110 grams) pecans or walnuts

3 1/2 cups (450 grams) all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

4 large eggs

2 cups (400 grams) granulated white sugar

1 cup (226 grams) unsalted butter, melted and cooled

1 - 15 ounce (425 grams) can pure pumpkin

1/2 cup (120 ml) water

1 1/2 teaspoons pure vanilla extract

This recipe calls for canned pure pumpkin (do not buy the canned pumpkin that has the spices already added) but you can also make your own pumpkin puree. Just use the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). Cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. Then strain the puree through a piece of cheesecloth suspended over a strainer to extract all the liquid. Cool before using.

Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter and lightly flour two - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans. Set aside. To toast nuts: Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely. Set aside. Cream Cheese Filling: In your food processor, process the cream cheese just until smooth. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside. Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or stir in the pumpkin, water, vanilla extract, and nuts. Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix as it will make the bread tough. Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half of filling on top the two pans of batter, smoothing the tops. Top with the remaining half of batter. Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use. Makes 2 loaves.

Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Recipe:

Crust:

1 cup (100 grams) graham cracker crumbs

1/2 cups (50 grams) finely ground ginger cookies, homemade or store bought

1 tablespoon (15 grams) granulated white sugar

4 - 5 tablespoons (56 - 60 grams) unsalted butter, melted

Cheesecake:

2/3 cup (145 grams) light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

1 pound (454 grams) cream cheese, room temperature

3 large eggs

1 teaspoon pure vanilla extract

1 cup pure pumpkin puree (canned or homemade)

Topping:

1 cup sour cream

1 teaspoon pure vanilla extract

1/4 cup (50 grams) granulated white sugar

When making cheesecakes make sure all your ingredients are at room temperature so they blend together to create a smooth texture. Cold cheese is harder to beat and you can end up with graininess. Judging when a cheesecake is fully baked always presents a challenge. They are very deceptive as they do need to be removed from the oven when the center is still wobbly and wet looking. Cracking can also be a problem. As a cheesecake bakes its moisture evaporates. If too much moisture is lost (when overcooked), or if it evaporates too quickly (oven temperature too hot) cracking will occur. So be sure to follow your recipe's instructions. Also, to prevent cracking, shortly after you remove the cheesecake from the oven, run a sharp knife around the inside edge of the cheesecake. Once the cheesecake has completely cooled, cover with plastic wrap and refrigerate. This allows the cake to set, flavors to meld, and produces a creamier texture. You can use canned pure pumpkin in this recipe or make your own pumpkin puree. Fortunately there are excellent brands of canned pumpkin on the market which match the quality of homemade. But if you want to make your own puree, use the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). To make the puree, cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and place cut-side down on a greased baking sheet . Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. Can strain through cheesecloth to extract all the liquid. Cool before using..

Pumpkin Cheesecake: Preheat oven to 350 degrees F (177degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick spray) an 8 inch (20 cm) spring form pan. For Crust: In a medium sized bowl combine the graham cracker crumbs , finely ground ginger snap cookies, sugar, and melted butter. Press the mixture onto the bottom of the prepared spring form pan. Cover and refrigerate while you make the cheesecake filling. For Cheesecake: In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt. In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree. Pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees C (165 degrees C) and continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the center is still wet and jiggles when you gently shake the pan. Meanwhile whisk together the sour cream, vanilla extract and sugar. Pour the sour cream mixture over the top of the baked cheesecake and rotate the pan slightly to evenly distribute the topping. Return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving. Serves 10-12 people.