Pumpkin Crunch Cake with Cinnamon Whipped Cream, Bourbon Salted Caramel and Dark Chocolate Chips

Pumpkin Crunch Cake

Fall is in the air!  Cooler weather, leaves falling, sweaters and boots, bonfires, apple and pumpkin EVERYTHING.  I love it!  Definitely my favorite season.  So I thought I’d start things right with this recipe for Pumpkin Crunch Cake.  I saw this recipe on The Picky Apple and since it had over HALF A MILLION pins on Pinterest, I thought it might be a good one to try.  The bottom is like a yummy custard type pumpkin pie and the top is cakey and slightly crunchy from the pecans.  So good!  I topped mine with homemade cinnamon whipped cream, Bourbon Salted Caramel from Fat Toad Farm and organic dark chocolate chips.  If you’re looking for a delicious fall recipe, this is the one!

Pumpkin Crunch Cake with Cinnamon Whipped Cream

 

Pumpkin Crunch Cake Slice

Enjoy!

Pumpkin Crunch Cake with Cinnamon Whipped Cream, Bourbon Salted Caramel and Dark Chocolate Chips
 
Ingredients
  • 1, 15 oz. Can Pumpkin Puree (NOT pumpkin pie mix)
  • 1, 12 oz. Can Evaporated Milk
  • 3 Large Eggs, room temperature
  • 1½ c. Sugar
  • 1 t. Cinnamon
  • ½ t. Salt
  • 1 t. Pure Vanilla Extract
  • 1, 18.25 oz. Spice Cake Mix
  • 1½ c. Pecans
  • 1 c. Unsalted Butter, melted
  • Cinnamon Whipped Cream
  • Dark Chocolate Chips
  • Caramel Sauce
Instructions
  1. Preheat oven to 350 degrees. Grease a 10½ inch springform pan or 9x13 cake pan. I used a springform pan which did leak a little so I put a large, round baking pan under it.
  2. In a large bowl, whisk together the pumpkin, milk, eggs, sugar, cinnamon, salt and vanilla. Pour into the pan and sprinkle the cake mix on top (I only used about ¾ of the cake mix because I used a springform pan), then the pecans and drizzle with the melted butter. Bake for 1 hour or until the middle of the cake is firm (mine took about 1 hour and 10 minutes). Cool completely. Top with cinnamon whipped cream, caramel and dark chocolate chips.

 

 

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Soft & Thick Snickerdoodles

Snickerdoodles

I never thought I was a huge fan of snickerdoodles until I found the recipe I’m going to share with you guys today. I mean, I always liked them ok but if given the choice, I’d probably choose a peanut butter or classic chocolate chip cookie.  However, this snickerdoodle totally gives those other cookies a run for their money.  Just like the title says it is totally soft and crazy thick and full of yummy cinnamon flavor!  I took them to our gourmet cooking club the other night and heard several people say they were THE BEST snickerdoodle they’ve ever had.  Yay!  And I have to agree!  If you’re looking for a cookie you can whip up quickly and will get you rave reviews, look no further!  This is it!

Snickerdoodle

Enjoy!

Recipe source:  Sally’s Baking Addiction

Soft & Thick Snickerdoodles
 
Ingredients
  • 1 c. (2 sticks) Unsalted Butter, softened to room temperature
  • 1⅓ c. Granulated Sugar
  • 1 Large Egg, room temperature
  • 2 t. Pure Vanilla Extract
  • 3 c. All-Purpose Flour
  • 2 t. Cream of Tartar
  • 1 t. Baking Soda
  • 2½ t. Ground Cinnamon
  • ½ t. Salt
Topping
  • ¼ c. Granulated Sugar
  • 1 t. Cinnamon
Instructions
  1. Preheat oven to 375 degrees. Line two large cookie sheets with parchment paper. Set aside.
  2. Make the topping by tossing the ¼ cup granulated sugar with 1 teaspoon of cinnamon in a small bowl. Set aside.
  3. In the bowl of an electric mixer, cream the softened butter for about 1 minute on medium speed until smooth. Add the sugar on medium speed until fluffy and light in color. Mix in the egg and vanilla. Scrape down the sides as needed.
  4. In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients in three different parts. The dough will be thick.
  5. Roll 1.5-2 Tablespoons of dough into a ball and roll in the cinnamon-sugar mixture. Bake cookies for 11-12 minutes, rotating pans and switching racks halfway through. Let cool on the pans for two minutes and then transfer to a wire rack and let cool completely.
Notes
Makes 2 dozen.

 

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Hot Cinnamon Cranberry Punch

This morning I want to share a recipe that is one of my absolute favorite holiday recipes.  It’s a hot punch drink that my mom makes every year at Christmas and it is one of the most delicious drinks I’ve ever had.  The flavors of cranberry, cinnamon, citrus and cloves are perfectly balanced and blend together so nicely.  And this recipe couldn’t be easier–simply heat and it’s done!  If you are looking for something warm and absolutely delicious, try this punch.

Enjoy!

Note:  This recipes calls for Cinnamon Imperial Candies.  You can find them at Price Cutter or Hyvee. Brach’s brand is best.

Hot Cinnamon Cranberry Punch
 
Ingredients
  • 2 Qt. 100% Cranberry Juice Cocktail
  • 9 oz. (3/4 of 12 oz. can) Frozen Orange Juice Concentrate
  • 9 oz. (3/4 of 12 oz. can) Frozen Lemonade Concentrate
  • 3 Qt. Water
  • 20 Whole Clove
  • 3 Cinnamon Sticks
  • 15 oz. Cinnamon Imperial Candies
Instructions
  1. Heat all ingredients in a VERY large stockpot over medium heat until heated through. Stir frequently.*
Notes
Makes about 25, 8 oz. servings. *The Imperial candies will want to stick to the bottom of the pan while the mixture heats, but just a use a wooden spoon to keep them scraped off and they will eventually melt.

 

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Mini Doughnut Muffins

Another recipe to add to your mini dessert collection!  Well, I suppose these are actually classified as breakfast but seriously, let’s be honest…this is DESSERT.  A really, really, delicious, cinnamony, sugary, cakey, yummy dessert!  These taste just like a cake doughnut, minus the frying part so I suppose you can feel not *quite* as guilty eating one or two or four.  They are mini after all.

I chose to do half with cinnamon sugar and half with strawberry jam and powdered sugar and they were both delicious.  The batter was VERY thick which worried me a bit as I was spooning it into the mini muffin tins but much to my pleasant surprise these turned out super tender and like I said before, just like a cake doughnut!  I’m thinking this recipe would be perfect for my doughnut pan.

Add this recipe to your New Year’s Eve desserts menu!  Think about serving them with small mugs or shot glasses of milk at the end of the night.  Perfect end to a night of partying.

(Recipe adapted from Blue Ribbon Cookbook)

Mini Doughnut Muffins
 
Ingredients
Doughnut Muffins
  • 3 c. All-Purpose Flour
  • 2½ t. Baking Powder
  • ¼ t. Baking Soda
  • ¾ t. Salt
  • ½ t. Ground Nutmeg
  • 10 T. Unsalted Butter, softened
  • ¾ c. plus 2 T. Granulated Sugar
  • 2 Large Eggs, at room temperature
  • 1 t. Pure Vanilla
  • ¾ c. Whole Milk, at room temperature
  • 2 T. Buttermilk, at room temperature
Cinnamon Sugar Coating
  • 8 T. (1 stick) Unsalted Butter, melted
  • 1 c. Granulated Sugar
  • 1 T. Ground Cinnamon
Instructions
  1. Preheat oven to 350 degrees. Spray 2, 24-cup mini muffin tins with cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.
  3. In a separate small bowl, whisk together the milk and buttermilk.
  4. In the bowl of an electric mixer, beat butter and sugar until light and fluffy, 3-5 minutes. Beat in eggs, one at a time until just combined. Beat in vanilla. With the mixer on low speed, beat in ⅓ of the flour mixture until combined and then half of the milk mixture. Repeat with remaining ingredients, ending with the flour mixture. Beat on low speed just until incorporated. Do not over mix.
  5. Fill the prepared muffin cups just to the rim with batter, about a spoonful. Bake, one pan at a time, until lightly golden and firm to touch, 15 minutes, rotating pan halfway through baking time. Let the muffins cool in the pan for 5 minutes.
  6. While the muffins cool, combine the sugar and cinnamon in a large, resealable plastic bag. Brush each muffin generously with melted butter. Place a few muffins in the bag with the cinnamon and sugar mixture. Shake well to coat the muffins. Repeat with remaining muffins.
Notes
-For Jelly Doughnut Muffins, I omitted the nutmeg and filled middle of the doughnut muffin with strawberry jam before baking and shook in a bag with powdered sugar after they had cooled. You could also fill them with jam after baking, with a pastry bag and small tip. -Makes about 40 doughnut muffins.

 

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Festive Holiday Punch Recipes

Here are some great punch recipes that would be appropriate for either Christmas OR New Year’s.  Any of these would be a nice change from the same old mug of cider or glass of champagne you’d normally serve.  The coffee punch is soooo good…I will never forget the first time I had it at a bridal shower and thought “what IS this?!”  I immediately obtained the recipe (as I’m sure everyone else at the shower did) and occasionally get the urge to make it for myself.  Yes, just for me, no special occasion or party or whatever.  But I haven’t done that…yet.

Hope you find one you love!

Ultimate Eggnog Punch

Coffee Punch

Christmas Cinnamon Punch

Peppermint Eggnog Punch

Milk Punch

Citrus Champagne Punch

Mocha Nog Punch

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Sunny Oat-Date Bars

Last week I posted some healthy dessert recipes and I had my eye on a couple to try myself.  I decided to start with the Sunny Oat-Date Bars.  I just happened to have a HUGE bag of dates sitting on my counter that I had been meaning to make into a dessert but had never taken the time to find a recipe.  These bars were the perfect thing to use them in!

I made some minor adjustments to the recipe and overall the results were delicious.  They turned out a teensy bit crumbly so I’d recommend eating them with a fork.  And after I simmered the dates and orange juice, I had no liquid left over to add to the dry ingredients, it just turned into a very thick mixture.  So even though I didn’t have any of the orange/date liquid to add to the oats, it still worked fine. I absolutely LOVED this recipe and found I could hardly stay out of the bars.  The flavors of orange, cinnamon, nutmeg, cloves and dates was ah-mazing.  Pretty sure a healthy recipe becomes not so healthy when you eat 2-3 times more than you should!  Oh well.

Enjoy!

Sunny Oat-Date Bars
 
Ingredients
  • 2 c. Very Finely Chopped and Pitted Dates
  • 1 c. Fresh Orange Juice (I used fresh-squeezed)
  • 2 t. Grated Orange Rind
  • 2 c. Thick Rolled Oats
  • ½ c. White Whole Wheat Flour
  • 1 t. Baking Powder
  • ¼ t. Baking Soda
  • ½ t. Salt
  • 1 t. Cinnamon
  • ⅛ t. Nutmeg
  • ¼ t. Cloves
  • ⅓ c., plus 1 T. Safflower Oil
  • ⅓ c. Honey
  • 3 T. Pure Grade A Maple Syrup
  • 1½ t. Pure Vanilla Extract
  • ¼ c. Pecans, coarsely chopped
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x9 pan with cooking spray.
  2. In a small saucepan, combine the dates, orange juice and orange rind. Bring to a simmer over medium-low heat and cook, stirring occassionally, until dates are very soft and the mixture has turned very thick (about 5-8 minutes). Remove from heat and set aside to cool. Once cool, mash until smooth.
  3. In a large bowl, whisk together oats, flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. In a small bowl, whisk together oil, honey, maple syrup and vanilla. Add oil mixture to the dry ingredients and mix thoroughly.
  4. Press ⅔ of the oat mixture into the pan and spread the date mixture over the crust. Stir pecans into remaining oat mixture and drop by spoonfulls onto the date mixture and spread evenly.
  5. Bake 30 minutes or until lightly browned.
Notes
Makes 18 bars.

 

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Healthy (yes, healthy!) Fall Inspired Desserts

Believe it or not, there are some people on diets this time of year.  Yes, DIETS, preparing/starving themselves for the two month long eat-o-rama that begins around mid-November and doesn’t stop until somewhere around the new year.  I myself believe in moderation and balance and try to get plenty of exercise and eat an overall healthy diet (I definitely do NOT believe in starvation and “diet” trends).  And I am most certainly planning on indulging during the holidays but in moderation.

So, for those more health-conscious readers out there like myself, I thought I would provide you with some healthy dessert options for you to bring to those family get-togethers.  Some are most definitely more healthy than others; there are low-fat, low-calorie, high-protein, low-sugar, etc.  Options!  That’s what I’m all about. 🙂  I’ll definitely be testing a couple (the Date Bars and Honey-Almond Cake are calling my name!) to see if they are worthy of the upcoming family festivities. I’ll post my results!

Pumpkin Spice Whoopie Pies

Chocolate Accordion Bread

Sweet Potato Cinnamon Bundt Cake with Orange Glaze

Pumpkin Rice Pudding (Scroll a just over half-way down the page to see the recipe.)

Chocolate Cupcakes

Sunny Oat-Date Bars

Apple Dumpling Cinnamon Rolls

Chocolate Chip Pumpkin Bars

Oatmeal Peanut Butter Coconut Cookies

Flourless Honey Almond Cake

Pumpkin Sesame Cookies

Chocolate Torte

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Pumpkin Cheesecake Swirled Brownies

If you’ve never tried the combination of pumpkin and chocolate, you are seriously missing out.  The first time I ever tried the unusual, but oh-so-delicious pairing was several years ago when I made these Chocolate Pumpkin Truffles.  I was in heaven.  You wouldn’t think that the two flavors would go together but they compliment each other wonderfully.  Throw in some cinnamon and it’s a party in your mouth!   Now, add a cheesecake factor and you have mind blowing AWESOMENESS.  And that is just what you get with these Pumpkin Cheesecake Swirled Brownies.

These are simple and delicious.  The brownie batter is super thick and doesn’t seem like alot when you pour it in the pan, but after it bakes up, it’s the perfect proportion of brownie to cheesecake.  The only problem I had was swirling the brownie batter into the cheesecake because it was so thick.  It was more just kind of gently mixing it all together with a knife.  But it worked!   And they turned out perfect.

Enjoy!

Pumpkin Cheesecake Swirled Brownies
 
Ingredients
Brownie Batter
  • ¾ c. (1½ sticks) Unsalted Butter, melted
  • 1 c. Granulated Sugar
  • 1 T. Pure Vanilla
  • 2 Large Eggs
  • ½ c. All-Purpose Flour
  • ½ c. Unsweetened Cocoa Powder
  • ¼ t. Salt
  • ½ t. Cinnamon
Pumpkin Cheesecake Batter
  • 8 oz. Cream Cheese, softened
  • 1 Large Egg
  • ½ c. Granulated Sugar
  • 2 T. Flour
  • ¾ c. Pumpkin Puree
  • ¼ t. Pure Vanilla
  • ½ t. Cinnamon
  • ¼ t. Each Ground Ginger and Ground Cloves
Instructions
  1. Preheat oven to 350 degrees. Grease an 8x8 baking pan.
For the Brownie Batter:
  1. Beat together the melted butter, sugar and vanilla until smooth, then beat in the eggs, one at a time. Whisk together dry ingredients in a small bowl and then gradually fold into the butter mixture by hand.
For the Pumpkin Cheesecake Batter:
  1. In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.
  2. Spread about ⅔ of the brownie batter into prepared pan. Spread the pumpkin cheesecake batter over top, distributing evenly. Drop the remaining brownie batter over the cheesecake batter and swirl together with a butter knife.
  3. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely and chill before cutting and serving. (They are MUCH better chilled in the refrigerator overnight.)
Notes
Serves 12

 

 

 

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Apple Cider Doughnuts

A few weeks ago on a nice, bright Saturday morning I took a little road trip with my friend Sharla to the Osage Beach Premium Outlets.  We had a great time and scored some awesome bargains.  However, my favorite find of the whole trip was this doughnut pan from Norpro.  I have been wanting one for some time and was really excited to finally find one that was a great brand at a decent price.

The store where I bought the pan also had this apple cider doughnut mix conveniently placed next to it.  I’ve been seriously longing for an apple cider doughnut from Edwards Apple Orchard from when we lived up in Rockford.  This place is amazing…the coolest general store with all kinds of yummy stuff, finger lickin’ bbq, some of the best apple pie I’ve EVER had (and yes, we DID try a slice with cheddar cheese and it was good!!)  and their beyond drool-worthy apple cider doughnuts!  Jeremy and I have seriously discussed taking a weekend trip to Rockford just for the doughnuts at the orchard (of course I’d probably have to sneak in some Chicago shopping hehe).  They also have a petting zoo, live music and apple picking galore!  Oh how I miss it!  Apparently, they don’t have a website but here are some pics I found.

Ok so back to my doughnut mix!  I made them this past weekend with the new pan and I have to say that I loved both!  The pan worked wonderfully however, the side of the doughnuts that were in the pan got a bit darker and a tad more done than the other side.  Not an issue really, just looks kind of funny.  And the mix was great!  Not quite the caliber of the orchard doughnuts but really, really good.  We liked them hot out of the pan, brushed with butter and dipped in cinnamon and sugar but they were even better after they had cooled off and set for a while.  You could really taste the apple cider and the texture was very moist and cake-like.  Loved them!  Of course I’ll be trying from scratch doughnuts next but if I ever need any in a pinch, I’ll definitely go with this brand!

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Pumpkin Cinnamon Roll Pancakes

Pumpkin Cinnamon Roll Pancakes by Recipe Girl

It’s October!  I am so excited about October for many reasons…craft fairs, pumpkin everything, Halloween candy galore, hot drinks, scary movies, bon fires…the list goes on and on.  I think we should kick off October AND Monday morning the right way–with Pumpkin Cinnamon Roll Pancakes!  How delish do these look?!  You might recall when I posted about the original Cinnamon Roll Pancake recipe on a previous post awhile back, but I think the pumpkin takes it to a whole other level!  You better believe these are on the menu for breakfast next weekend!

Photo by Recipe Girl

Enjoy!

Pumpkin Cinnamon Roll Pancakes
 
Ingredients
Cinnamon Filling
  • ½ cup (1 stick) salted butter, melted
  • ¾ cup brown sugar
  • 1 tablespoon ground cinnamon
Cream Cheese Icing
  • 4 tablespoons (1/2 stick) salted butter
  • 2 ounces cream cheese
  • ¾ cup powdered sugar, sifted
  • ½ teaspoon vanilla extract
Pancakes
  • 1½ cups whole milk
  • 1 cup pure unsweetened pumpkin puree
  • 2 large eggs
  • 2 tablespoon canola or vegetable oil
  • 2 tablespoons apple cider vinegar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons pumpkin pie spice (see Tips below)
  • ½/ teaspoon salt
  • 1 tablespoon packed light brown sugar
Instructions
  1. Prepare the cinnamon filling: In a small, microwave-safe bowl- heat butter, brown sugar and cinnamon for 40 to 60 seconds, just until butter is melted. Whisk the filling ingredients together and then pour it into a sandwich-sized zip baggie. Zip up the baggie and lay it on the counter while you prepare the pancake batter.
  2. Prepare the Icing: In a medium microwave-safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Set the icing aside.
  3. Prepare the pancake batter: In a large bowl, whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened.
  4. Check on your cinnamon filling: Open up the baggie again and give it a good stir to re-incorporate any butter that may have separated. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of toothpaste (which will eventually happen if you leave it on the counter long enough, but refrigerate for a few minutes if you need to). Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny! Snip off a small piece of the corner of the baggie.
  5. Cook the pancakes: Preheat a large skillet or griddle to medium. Use an ice cream scoop (or ladle) to add the batter to the pan. Use the bottom of the scoop or ladle to spread out the batter into a nice, even circle. Reduce the heat to medium-low. Pick up your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl (just as you see in a cinnamon roll). Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Serve pancakes topped with a drizzle of cream cheese icing.
Notes
If you do not have pumpkin pie spice, use this combo of spices instead: 1 teaspoon allspice, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg

Pumpkin Cinnamon Roll Pancakes by Recipe Girl

 

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Peach Pile

Never heard of a Peach Pile?  That might be because I made it up.  Yep.  See, this weekend  for my mom’s birthday I made a very special, ooey gooey, deep dish peach pie that was topped with a buttery, sugary, cinnamony oat topping.  It smelled delicious, it looked delicious and I just knew it was going to taste delicious.  But there was only one problem–it DID NOT want to come out of its pan.  Nuh uh.  Wasn’t having it.  Absolutely refused to be eaten.  Unfortunately we had to get a little rough with the pie and ended up with what I could only think of in my mind as a big ‘ole pile of peaches and crust.  See below.

I think part of the problem was that in my haste I didn’t wait for the pie to cool down enough (as in all the way), in fact, it was still slightly hot.  So while we didn’t have the massively tall, delicously perfect slices of pie I had imagined in my mind, we still had an amazingly good pile of peaches, buttery crust and oatmeal topping that was everything I imagined it would taste like along with some cold, creamy vanilla ice cream.  Oh yes, and I did use a store-bought crust only because I think they are quite good and didn’t want to take the 4.5 HOURS to make the pie that a homemade crust would have required.

I will say that not one person cared about what the pie looked like once they started eating it.  We were licking our plates clean with this one.

Enjoy!

See original recipe here.

Peach Pile
 
Ingredients
  • 1, 9-inch Deep Dish Pie Crust (I used store bought)
Peach Filling
  • 8 Large Firm, Fresh, Ripe Peaches
  • ¼ c. AP Flour
  • ½ c. Firmly Packed Light Brown Sugar
  • ⅓ c. Granulated Sugar
  • 1 t. Cinnamon
  • ⅛ t. Salt
  • 2 T. Cold Butter, diced
Oatmeal Brown Sugar Topping
  • ½ c. Oats
  • ½ c. AP Flour
  • ½ c. Firmly Packed Light Brown Sugar
  • ¼ c. (1/2 stick) Unsalted Butter, melted
  • ½ t. Cinnamon
Instructions
For the peach filling:
  1. Peel peaches and then cut into ½-inch thick chunks and place in a large bowl. Whisk together flour, sugars, cinnamon and salt and then add to the peaches, stirring to coat. Immediately spoon into the pie crust and dot with the two tablespoons of diced butter. Place in the freezer for 15 minutes. Meanwhile, preheat the oven to 425 and make the oatmeal topping.
For the Oatmeal Brown Sugar Topping:
  1. Thoroughly stir together the oats, brown sugar, flour, cinnamon and melted butter until well combined. Remove the pie for the freezer and carefully press the oatmeal topping onto the pie.
Baking:
  1. Line a cookie sheet with foil and place the pie on top of the cookie sheet. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 375 degrees and bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning and bake 25 more minutes or until juices are thick and bubbly. Transfer to a wire rack and cool two hours before serving or until completely cool.
Notes
Serves 8 *I found that for peeling the peaches, a potato peeler worked perfectly. Also, the recipe calls to bake the pie on the lower rack of the oven, but I accidentally baked mine on the middle rack and it turned out fine.

 

 

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Homemade Whipped Cream

Did you know that before there was Cool Whip people actually made homemade whipped cream in their very own homes?  It’s true.  And although you may think that there is no reason to ever make your own homemade whipped cream when you can simply wander down an aisle in the freezer section of your grocery store, pick out a tub and purchase it for mere dollars, you are wrong my friend.  So very, very wrong.  You see, there are many things that are mass produced and sold in grocery aisles that are simply an impostor of the real thing.   Whipped cream is one of those things. In it’s homemade form it is creamy, thick, sweet and void of all the artificial junk in Cool Whip.  It is simply divine and way too easy to eat buy the spoonful.

And let me tell you it is EASY to make.  I am not kidding.  I don’t know why people automatically assume things like this are hard, but they are not.  And once you try it, you’ll never go back to store bought.  Below I’ve given you my recipe for homemade whipped cream and a few suggestions for uses and how to take it to the next level, beyond vanilla.

Enjoy!

Homemade Whipped Cream

1 c. Heavy Whipping Cream

3 1/2 T. Powder Sugar

2 t. Pure Vanilla Extract

Directions

Place your mixer bowl and whip into the freezer for 30 minutes to an hour.  You want it to be as cold as possible when you whip your cream.  Place the heavy whipping cream in your mixer and whip it on high until it is thick and stiff. Add sugar and vanilla and mix thoroughly.

Makes about 2 cups whipped cream.

Tips and Uses

-Feel free to add more or less sugar depending on how sweet your prefer your whipped cream.  Just remember, you can always add more of something but you can’t take away, so add in small increments whether sugar, flavorings, spices, etc.

-You can use homemade whipped cream in any recipe that calls for Cool Whip.  Top pies with it, use it for dipping fruit, cookies, etc.  Also makes a yummy frosting for cupcakes and cakes.

Variations

-I made a chocolate amaretto whipped cream by simply adding a bit of cocoa powder and almond extract.  SO good.

-Cinnamon, Nutmeg, other spices

-Oils and Extracts (LorAnn Oils is great–find them in craft stores or buy online)

-Lemon, Lime or Orange Zest

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Sugar, Spice & Everything Nice Cookies

Last night I really wanted to make some cookies but had no desire to 1. make ANOTHER trip to Wal-mart and 2. spend money.  So I thought ok, what do I have in my kitchen?  Raisins and oats…Raisin Oatmeal Cookies!  Probably not that exciting for many people, but I happen to love them.  So I hopped online and found this highly-rated recipe from Allrecipes.com for Beth’s Spicy Oatmeal Raisin Cookies.  I quickly got to work figuring out how I wanted to change the recipe.  I guess I can’t leave good enough alone; it’s seriously an issue.

Anyway, as I gathered my ingredients I also found nearly empty bags of chocolate chips and coconut.  And then it hit me that I had walnuts in my freezer!  Yep, it was all going in the cookie!  And then things really got crazy…I decided to use CAKE flour!  See, I did some research and found that cake flour has a very low percentage of protein which lends to the tender quality it gives cakes.  So I figured by subbing some for the AP flour, I might get a little bit softer cookie.  Did it work?  I think so but I honestly would need to do a side by side comparison to be 100% sure how much of a difference it made.  They puffed up nice and big right out of the oven but definitely deflated a bit when cooled.

Regardless, the cookies were delicious, very buttery, slightly chewy around the edges and soft inside.  The flavor reminded me of Chai, which I happen to love!  The only change I might make is reducing the cloves to 1/4 t.  It was just a teensy bit too pronounced for my taste.  And I do believe soaking the raisins makes all the difference!  I will definitely do that from now on.  Feel free to play with the ingredients like I did–you never know what wonderful creation you’ll come up with!

Sugar, Spice and Everything Nice Cookies

1/4 c. (1/2 stick) Unsalted Butter, softened

3/4 c. Shortening

1 c. Packed Light Brown Sugar

1/2 c. White Sugar

2 Eggs

2 t. Pure Vanilla Extract

1 c. AP Flour (or 1 1/2 c. if using all AP Flour)

1/2 c. + 1 T. Cake Flour

1 t. Baking soda

1 1/2 t. Ground Cinnamon

1/2 t. Ground Cloves

1/2 t. Salt

2 c. Quick Oats

1 c. Raisins, soaked in 1 c. spiced rum for 2+ hours (or warm water) and drained

3/4 c. Semi-Sweet Chocolate Chips

3/4 c. Sweetened Flaked Coconut, toasted

1/2 c. Walnuts, toasted and coarsely chopped

Directions

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.

In a mixer, cream together the butter, shortening, brown sugar and white sugar on medium-high speed until light and fluffy about 3 minutes.  Add eggs one at a time and then vanilla.  In a medium bowl, whisk together the flour(s), baking soda, cinnamon, cloves and salt.  Add to the butter/sugar mixture and thoroughly combine.  Stir in the oats, raisins, chocolate chips, toasted coconut and walnuts.  Drop onto the baking sheets with a 2-inch scoop.

Bake 9 minutes, rotating pans and switching racks half-way through.  Let cool on pans for 2 minutes and then cool completely on a wire rack.

Makes 45 cookies.

TIP:  For just about anything “toasted” (such as coconut and nuts) all you need to do is spread it in a single, even layer on a baking pan and pop into a 350 degree oven for 6-7 minutes.  Easy!

 

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