Old Fashioned Pumpkin Pie

Pumpkin Pie is one of my favorites, I make quite a few every fall.  However, recently I had been wanting to make one with home cooked pumpkin instead of just using the usual canned pumpkin. I was a little concerned about how it would come out, seeing as I have been eating canned pumpkin pies my entire life and I think a lot of my love for pumpkin pie comes from the nostalgic effects it seems to have.  However, I loved how this came out!  The color was a little different (more of a light brown than a bright orange) but the taste and texture were amazing!  It tasted so much fresher and was silky and smooth.  I absolutely loved it!  I may never go back to baking with canned pumpkin!  

Ingredients

2 cups pureed home cooked pumpkin (usually about 1 sugar pumpkin's worth)

1 9 inch single pie crust (see recipe below)

2 eggs

1 cup packed light brown sugar

1 tablespoon all-purpose flour

1/2 teaspoon salt

2 1/2 teaspoons pumpkin pie spice

1/2 cup evaporated milk 

1 cup heavy cream

To Prepare Single Pie Crust:

1 1/4 c. flour

3/4 tsp. salt

1/4 c. cold milk

1/3 c. oil

In a bowl, mix flour and salt. Pour milk and oil in same cup. Add all at once. Stir with spoon until all moist. Divide dough in half. Place half of dough on waxed paper. Dampen counter top with cloth. Place wax paper over damp spot. Place another sheet of wax paper over top and roll to thickness for 1 crust. Flip on pie plate; remove wax paper. Repeat for second crust.

Directions

In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, evaporated milk and cream. Stir well after each addition.

Pour mixture into unbaked pie crust. Place a strip of aluminum foil around the edge of the crust to prevent over browning.

Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

Home Cooked Pumpkin Puree

Home cooking your pumpkin at home can be a great alternative to buying canned pumpkin from the grocery store.  It can be substituted in any recipe calling for canned pumpkin, and gives recipes a fresher taste.  Its all a matter of opinion, but I think home cooked pumpkin makes everything taste better!  You can freeze the puree and store it for use later also, and its super easy.  

Ingredients:

Sugar pumpkins (2 sugar pumpkins generally fit on a cookie sheet once cut in halves)

1. Preheat oven to 325 degrees F
2. Cut the pumpkin in half, stem to base. Remove seeds and pulp. Place face down on a roasting pan.  Fill pan with a small layer of water.
3. Bake in the preheated oven 1 hour, or until tender.
4. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags if desired.

Easy Bread Pudding

This is a really easy recipe that I got from a family friend.  The orignial recipe is for a Blueberry Bread pudding, but since I didn't have any on hand, I made it without.  It is delicious both ways!  It is rich and hearty, without being too overly sweet. A yummy desert for a cold day :)

Blueberry Bread Pudding:

3 Tbsp. softened butter

¾ cup sugar

3 eggs

2 tsp. vanilla

3 ½ cups milk

8 cups bread cubes (sourdough or French.. I use half and half)

1 ¾ cups blueberries

2 Tbsp. sugar

½ tsp. cinnamon

For Golden Dessert Sauce:

3 Tbsp. Butter

½ cup sugar

1 cup heavy cream

To Prepare Sauce: Combine butter and sugar in saucepan- cook over low heat until butter melts.  Stir in heavy cream.  Bring to boil then reduce heat.  Simmer 5-10 minutes until sauce thickens.  Set aside.

To Prepare Bread Pudding:

Preheat oven to 350.  In a large mixing bowl beat butter and sugar on medium.  Add eggs and vanilla and beat 3 minutes.  Slowly stir in milk.  Place bread cubes in large bowl and pour milk mixture over bread.  Let stand 5 mins.  Stir in blueberries.  Place in un-greased 9x13 in. pan.  Combine sugar and cinnamon and sprinkle over.  Drizzle 1/3 cup of sauce over.  Bake 35 mins.  Serve warm with remaining sauce.

Punkin' Cuppycakes

So these are the Pumpkin Cupcakes I was talking about earlier- they are my mom's recipe and have always been a welcome Fall treat every year.  They are technically cupcakes, but like I said, we eat them frosting-less and call them muffins-- they are just that good! This time though, I put a little bit of a cream cheese frosting on top for a little extra yumminess.  However, my frosting was a little runnier than it should have been (I tend to have this problem because I don't like my frosting super sweet, so I usually put less confectioner's sugar than the recipe calls for, leading to a slightly runny frosting) so they aren't the prettiest cupcakes I've ever made.  Ohhh well!  Still though, these "muffcakes" (uhhh?) are delicious with or without frosting! Enjoy!

Mom's Pumpkin "Muffins"

Yields 24 Muffins

Ingredients:
4 eggs
1 2/3 c. sugar
1 c. oil
2 c. home cooked pumpkin
2 c. all purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1/2 tsp. nutmeg

Beat together eggs, sugar, oil and pumpkin until light and fluffy.

Thoroughly stir together the remaining dry ingredients, then add to pumpkin mixture and mix completely.  Pour batter into greased muffin tins.  Bake at 350 for 10-12 minutes.

Since I totally failed at the frosting I used, I suggest you just google a cream cheese buttercream if you want to top the "muffcakes" with it! Haha!

Chocolate Peanut Butter Cupcakes

Yields 24 cupcakes

For the filling:
1 cup confectioners’ sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar

1 cup frozen whipped topping, thawed

2 Butterfinger bars, crumbled (optional)

Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.

To make the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl.  Beat with an electric mixer on medium speed until well combined.  Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.  In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl as needed.  With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner.  Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.  Slowly mix in the confectioners’ sugar, beating until smooth and well blended.  Mix in the whipped topping until smooth and fluffy.  Frost cooled cupcakes as desired. (I topped mine with crumbled butterfinger bars-- yumminess!) 

Source: Proceed with Caution

Perfect Red Velvet Cupcakes

Yields about 24 cupcakes

Ingredients:
For the cake:
2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
1 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar

For the frosting:*
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted

Directions:
Preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.  In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.  Beat on medium speed until well blended.  Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.

Divide the batter evenly between the prepared liners.  Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired. 

Source: Apple a Day

Snickers Cupcakes.. mmm

Okay so I have to admit, a friend of mine had the idea for these little gems-- and I did not object!  They're simple to make but will look like you spent HOURS on them... what could be better? Plus, they are a chocolate cupcake stuffed with snickers+caramel, topped with a marshmallow frosting, caramel syrup, and crushed up snickers. HEAVEN!!  We actually made two types of cakes to fill with the snickers, a caramel cake and our favorite chocolate cake-- Chocolate was the clear winner!

Snickers Cupcakes :
Yields 24 cupcakes (or, if you're like me- about 18)
For the Cake:
2 cups sugar
1¾ cups all-purpose flour
¾ cup cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
2 large eggs
1 cup almond milk (I use almond milk but you can use normal)
½ cup olive oil
2 tsp. vanilla extract
1 cup boiling water


For the Filling:
About 4 bars of snickers, chopped
Caramel Syrup
Preheat the oven to 350° F.  

To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine.  In a mixing bowl, combine the eggs, milk, olive oil and vanilla extract; whisk together.  Add to the dry ingredients slowly and mix on low speed for 30 seconds.  Scrape down the sides of the bowl, then beat on medium speed for 2 minutes.  Add the boiling water and stir just to combine (batter will be thin).

Bake about 18-20 minutes.

To fill cupcakes let cool and use an apple corer or the cone method to make a hole in the center of the cooled cakes.  Fill with mixture of chopped snickers bars and caramel syrup- yum!

Marshmallow Frosting:

Makes enough for 24 cupcakes

8 Large egg whites, at room temperature

2 cups sugar

1/2 tsp. cream of tartar

2 tsp. vanilla extract

Caramel Syrup and Snickers for garnish

To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double broiler. (Or, combine them all in your mixer bowl and place this over a pot of boiling water.)  Heat the mixture, whisking frequently, until it reaches 160F with an instant read thermometer.  Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment.  Whisk starting at low speed and gradually increasing to medium-high until stiff, glossy peaks form.  Mix in the vanilla until combined.  Frost cooled cupcakes as desired.  Top cakes with caramel syrup and snickers.

Gettin' Down New Orleans Style...

So this weekend I had a serious hankerin' for some real Southern food. So what'd I do? I busted out the deep fryer, and fried me up some chicken! With the deep fryer out and the oil hot it dawned on me-- I'M MAKIN' BEIGNETS FOR DESSERT!  Beignets are absolutely one of my favorite desserts and since its not often that I get my butt down to New Orleans, I figured I'd try my hand at them myself.  I used one of my favorite cook, Paula Deen's recipe and although mine didn't turn out as pretty as the ones from Cafe Du Monde, they tasted like heaven!  These would be absolutely perfect for a little Mardi Gras party... Serve em' up hot with a cup of cafe au lait and you're all set! Enjoy!

French Quarter Beignets:

• • 1 1/2 cups lukewarm water
  • 1/2 cup granulated sugar
  • 1 envelope active dry yeast
  • 2 eggs, slightly beaten
  • 1 1/4 teaspoons salt
  • 1 cup evaporated milk
  • 7 cups bread flour
  • 1/4 cup shortening
  • Nonstick spray
  • Oil, for deep-frying
  • 3 cups confectioners' sugar

  Directions

  Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

  In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover withplastic wrap or a towel. Let rise in a warm place for at least 2 hours.

  Preheat oil in a deep-fryer to 350 degrees F.

  Add the confectioners' sugar to a paper or plastic bag and set aside.

  Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.

  Courtesy of Paula Deen at FoodNetwork