Pumpkin Bundt Cake

Its September!!  Colder weather not my favorite....But now is the season for pumpkin pie, pumpkin cake, pumpkin whatever!  I love pumpkin....So here is my first recipe of the season featuring my favorite fall ingredient....

Pumpkin Bundt Cake

For cake:
1 1/2 sticks (3/4 cup) unsalted butter, softened,
2 1/4 cups whole wheat flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 - 15 ounce can solid-pack pumpkin
3/4 cup buttermilk
1 teaspoon vanilla
3/4 cups agave nectar
3 large eggs

Special equipment: a 10-inch nonstick bundt pan

For cake:

Preheat oven to 350°F. Butter bundt pan generously, then dust with flour and knock out the excess.

Whisk together flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.

Beat 1 1/2 sticks butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan and smooth top. Then bake about 45 to 50 minutes, or until a wooden toothpick or skewer inserted in center of cake comes out clean. Cool cake in pan on a rack 15 minutes. Then place rack over cake and flip the cake onto rack. Cool 10 minutes more.

Cream Cheese Icing
4 oz cream cheese room temp
2 tsp. agave nectar - more if you want it sweeter
1 tsp. vanilla
1 Tbsp milk

Mix all together on high.  Use a pastry bag with a straight tip to drizzle the icing on the cake.

Banana, Chocolate & Peanut Butter Pie

Crust:

2 cups chocolate graham crackers (I have used Chocolate Teddy Grahams too) Reserve about 1/4 cup crushed graham crackers to decorate the top of the cake.

1/4 cup (50 grams) granulated white sugar

1/2 cup (114 grams) unsalted butter, melted

Preheat oven to 350F.  In a food processor combine the graham cracker crumbs and sugar.  Slowly add melted butter through the top until combined.  Press the crumbs evenly over the bottom and about 1 inch up the sides of a 9 inch spring-form pan.  Bake for 10 minutes.  Let Cool Completely before adding the chocolate ganache.

Chocolate Ganache

1/2 cup whipping cream

1 tablespoon unsalted butter

4 ounces semisweet chocolate, chopped

1/2 teaspoon vanilla extract

Heat cream and butter in medium saucepan over medium heat until mixture is hot (do not boil). Remove from heat. Add chocolate and vanilla. Whisk until smooth. Pour into cooled crust.   Using a pastry brush "paint" the chocolate up the sides of the cake.  Allow to harden and "paint" a second coat of chocolate on.  Chill crust until chocolate ganache is firm, about 30 minutes.  Once the chocolate is firm cut 2 banana's into 1/4-1/2 inch thick slices and layer on the bottom of the cake.  This is optional - you can leave out the bananas if you want and the pie will still be amazing!

Peanut Butter Mixture

6 ounces cream cheese, room temperature

1 cup powdered sugar

2 teaspoon vanilla extract

2/3 cup creamy peanut butter (do not use old-fashioned or freshly ground)

2 time 2/3 cup chilled heavy whipping cream

Using electric mixer beat the cream cheese and powdered sugar in medium bowl until smooth. Beat in vanilla, then peanut butter. Beat cream in another medium bowl until firm peaks form. Fold large spoonful of whipped cream into peanut mixture to loosen, and then fold in remaining cream in 2 additions. Spread peanut butter layer evenly over chocolate ganache.  Sprinkle the reserved crushed graham crackers on the top of the cake evenly.  Chill at least 3 hours.

Honey Nut Granola

Been craving granola in milk for a while now so I decided this morning to make it.  It made my house smell so yummy!  Be careful when you dish out a serving to yourself.  This is VERY filling! You can always go back for seconds if you want!

Preheat oven to 300.

Mix together:
2 cups rolled oats
1/2 cup chopped almonds
1/2 cup chopped walnuts
1/2 cup peanuts
3 Tbsp flaxseed (ground or whole)
3 Tbsp wheat germ
handul of raisins - don't over do it unless you REALLy like raisins

In a separate bowl mix together:
2 Tbsp and 2 tsp olive oil
1/4 cup honey
1/2 tsp vanilla extract (you could probably use 1/4 tsp almond extract for a different flavor)
1 1/2 tsp ground cinammon

Add the wet ingredients to the dry ingredients and mix well.  Spread onto an ungreased baking sheet.  Bake for 10 minutes, stir and then bake for another 10 until golden.  Cool completely before storing.

Chocolate Chip, Peanuts & Peanut Butter Cup Cookies

I found this recipe on line and even though it is SUPER unhealthy, it sounded SUPER delicious! And they were D-E-L-I-C-I-O-U-S!!!!!!! 

Ingredients

1/2 cup unsalted butter or regular butter, softened
1/2 cup peanut butter (I only had fresh ground natural and it worked just fine)
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/4 cup milk (I used lactose free)
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cup semisweet chocolate pieces
3/4 cup honey-roasted peanuts
3/4 cup coarsely chopped bite-size chocolate-covered peanut butter cups (about 8 PB Cups - I used dark chocolate ones -YUM!)

Directions

1. In a large mixing bowl, beat the butter and peanut butter with an electric mixer for 30 seconds. Add the sugars, baking soda and salt. Beat until combined, scraping sides of the bowl occasionally.

2. Beat in egg, milk and vanilla. Using the mixer, beat in as much of the flour as you can. Stir in remaining flour by hand. Stir in the chocolate pieces, peanuts and peanut butter cups.

3. Drop by generously rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake the cookies in a 350° oven for about 10 minutes or until lightly browned. Transfer cookies to a wire rack to cool. Makes about 30 cookies.

White Cherry Chocolate Cups & Peanut butter Cups

I made 2 variations of this recipe.  One I did with cherries and white chocolate and the other I did similar to Reese's Peanut Butter Cup.  They were a little time consuming, but worth it and fun to do.

Melt 5 ounces semisweet chocolate in a double boiler.  Paint the insides of 12 mini muffin tins with the chocolate.  Put in the freezer to harden for about 5-10 minutes.  Repaint another layer of chocolate.  Freeze until hardened.

Melt 5 ounces of white chocolate in a double boiler.  Paint the insides of 12 mini muffin tins with the chocolate. Put in the freezer to harden for about 5-10 minutes. Repaint another layer of chocolate. Freeze until hardened.

Pit 1 cup of fresh cherries and dice up. 

Using a hand mixer, beat 4 ounces of cream cheese with 1 tsp of vanilla and 2 Tbsp of confectioners sugar.  Fold in the cherries.  Using a pastry bag squeeze into the white chocolate cups.  Top with 1/2 cherry.

Beat another 4 ounces of cream cheese with 3 Tbsp of Peanut Butter, 2 Tbsp of confectioners sugar and 1 tsp vanilla.  Use a pastry bag to squeeze the filling into the chocolate cups.  Top with 3 chocolate chips.

Refrigerate until serving.

Hazelnut Brownies

I got into a bit of a baking frenzy last night and made these brownies and some other treats that I am going to post today as well.

Brownie Batter:
1 Cup Butter
2 Cups Sugar
2 tsp vanilla
4 eggs
1 Cup AP flour
3/4 Cup unsweetened cocoa
1/2 tsp. baking powder
1/4 tsp salt
1/2 cup chopped hazelnuts

Preheat oven to 350.  Grease a 13x9 inch pan.

In a large mixing bowl, combine the butter, sugar and vanilla.  Add the eggs one at a time, beating well after each addition.  In a separate bowl, combine the flour, cocoa, baking powder and salt.  Add to the butter mixture and mix well.  Fold in hazelnuts.

Spread into prepared pan and bake for 30 minutes or until toothpick comes out clean from center.  Cool on a wire rack.

While brownies are baking prepare frosting.

Frosting:
2 Cups (12ounces) chocolate chips
1 Cup heavy whipping cream or refrigerated hazelnut non-dairy creamer  (I used the plain cream)
2 Tbsp butter
1/2 cup coarsely chopped hazelnuts

In a double boiler melt the chocolate and heavy cream.  Stir in the unmelted butter and mix until smooth.  Cover and refrigerate about 30 minutes or until it is spreadable.  Frost brownies and sprinkle with hazelnuts.

Makes 2 dozen.

Jeopardy Cake

Randy's Mom loves the game show Jeopardy.  So they asked me to make her a cake.  I had a little help from Alfonso to draw Randy's Mom. I need to work on rolling out fondant, but I think it came out pretty cool looking.  I made a chocolate cake with raspberry curd filling and chocolate icing.

Cake:

Ingredients

2 cups boiling water

1 cup unsweetened cocoa powder

2 ¾ cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

2 ¼ cups white sugar

4 eggs

1 ½ teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and put parchment paper on the bottom of a 13x9 inch pan. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.

Bake in preheated oven for 25 to 35 minutes. Allow to cool.

Frosting

2-1/2 cups heavy cream

3 oz. (6 Tbs.) unsalted butter

1 vanilla bean, split lengthwise and seeds scraped out

6 oz. bittersweet chocolate, finely chopped

2 cups granulated sugar

6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating

1/2 cup Lyle’s Golden Syrup

1/4 tsp. kosher salt

To make the frosting:

In a 4-quart saucepan over low heat, combine the cream, butter, and vanilla bean and seeds and stir until the butter is melted. Remove the vanilla bean and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smooth—be sure the cocoa powder dissolves completely. Pour into a 9x13-inch pan and freeze until firm, about 1 hour.

Lemon Curd Filling

5.25 oz butter cubed and divided

4.5 oz sugar divided

1 1/2 pints of fresh raspberries

4.5 oz egg yolks

In a blender puree the raspberries.  Run through a sieve to remove the seeds.

Combine half of the butter, half of the sugar and the raspberry sauce in a saucepan. Heat until sugar dissolves.

Blend the egg yolks with the remaining sugar. Temper by adding 1/3 of the hot raspberry sauce, stiring constantly with a whisk. Return the tempered egg mixture to the saucepan. Continue cooking , stirring constantly with the whisk until the mixture comes to a boil.

Add the remaining butter

Strain the curd into a large shallow bowl. Cover and refrigerate to cool.

Fondant

1 1/2 oz. water

1 package unflavored gelatin (The store didn't have unflavored so I bought raspberry flavored and use 2 1/4 tsp. This also tinted the fondant pink so I had to add extra color to the completed fondant to get it to change to the color I needed)

4 1/2 oz light corn syrup

1 1/2 tsp. glycerin (optional)

1 lb 8 oz confectioners sugar

Mix the water and gelatin and heat gently to dissove only. Remove from the heat and stir in the corn syrup and glycerin (if using).

Add the sugar and mix until smooth and well combined. Form into a disc, lightly coat with shortening and wrap in plastic if not using right away. Best if used the same day.

I had some trouble getting the sugar to mix into the other ingredients. So I took out of the pan and put into my mixing bowl with the paddle attachment and let it knead together for a minute. It worked perfect.

I used 2 small pieces of fondant to make the picture of Randy's mom and the Question Bar.  I also tinted some fondant orange and cut out the word JEOPARDY.

Lemon Squares

This is my Grandmother's recipe and I've been requested by a Client to make them...soo......

Preheat oven to 300F.

Using your hands mix together:
1 Cup flour
1/2 c butter softened
1/4 Cup confectioners sugar

Press into an 8x8 ungreased pan building up the sides 1/2 inch.  Bake for 20-25 minutes or until crust is slightly browned.

While baking beat together until light and fluffy:
2 eggs
1 cup sugar
1/2 tsp baking powder
1/8 tsp salt
Lemon zest of 1 small lemon (about 2 Tbsp zest)
2 Tbsp lemon juice

Turn up heat to 350F.

Pour over hot crust.  Bake for 25 minutes or until center springs back when lightly touched.  Cool.  Cut into squares.  Sprinkle with Confectioners sugar.

Spelt Blueberry Muffins

I'm back...I think.  I've been baking just haven't been posting everything. 

Well here's my recipe for Spelt blueberry muffins.

Preheat oven to 400F.

Combine:

1 Cup plus 2 Tbsp Spelt Flour

1/2 Tbsp Baking Powder

1/4 tsp. salt

Whisk together:

1 egg

3/4 Cup Milk

1/3 Cup Agave

2 Tbsp melted butter

1/2 tsp vanilla

Mix the dry ingredients and the wet ingredients with a whisk.  Do not overmix.

Fold in 1 Cup blueberries.  If you would like some walnuts fold them in with the blueberries.

Line 6 muffin tins with papers.  Scoop mix into tins.  Bake for 20-25 minutes. Will make 6 full size muffins. 

Dark Chocolate Mini cupcakes with Dark Chocolate Icing

After I made the Jeopardy cake I had leftover batter (since I didn't make the 3 round cakes) so I made mini cupcakes.  They were awesome!  I also had 3 chocolate chips to each cupcake after I had scooped the batter into the tins.  This chocolate cake and frosting recipe has now become a staple in my book.  I don't have a picture of the muffins, but will take one next time I make them and post it.

Cupcake Batter
Ingredients:
2 cups boiling water
1 cup unsweetened cocoa powder
2 ¾ cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 ¼ cups white sugar
4 eggs
1 ½ teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare mini-muffin tins with paper.  In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Using a small ice cream scoop, pour batter about 3/4 the way up in the muffin tins.  Put 3 chocolate chips in each cupcake before baking.

Bake in preheated oven for 8-10 minutes. Allow to cool.

Frosting:
If you have leftover frosting simply put it in a container and freeze until you are ready to use again.  It will stay good for a long time

2-1/2 cups heavy cream
3 oz. (6 Tbs.) unsalted butter
1 vanilla bean, split lengthwise and seeds scraped out
6 oz. bittersweet chocolate, finely chopped
2 cups granulated sugar
6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating
1/2 cup Lyle’s Golden Syrup
1/4 tsp. kosher salt
To make the frosting:
In a 4-quart saucepan over low heat, combine the cream, butter, and vanilla bean and seeds and stir until the butter is melted. Remove the vanilla bean and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smooth—be sure the cocoa powder dissolves completely. Pour into a 9x13-inch pan and freeze until firm, about 1 hour.

Dark Chocolate Cake

I found this recipe in a magazine while waiting at the airport.  I tried it once as it was written and the cakes fell.  The second time I tried it the cake did not fall.  It is very important not to overmix this cake.  It is delicious!  You can also make marshmallows to top this cake with, but I didn't.  It is a very rich cake that is best eaten with a glass of milk.  Was a BIG hit when I made it.

Cake

6 oz. (3/4 cup) unsalted butter; more for the pans
13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans
3/4 cup canola oil
4-1/2 oz. bittersweet chocolate, finely chopped
3 cups granulated sugar
2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder
3 large eggs, at room temperature
3/4 cup buttermilk, at room temperature
2 Tbs. pure vanilla extract
2-1/2 tsp. baking soda
1/2 tsp. kosher salt

Frosting

2-1/2 cups heavy cream
3 oz. (6 Tbs.) unsalted butter
1 vanilla bean, split lengthwise and seeds scraped out
6 oz. bittersweet chocolate, finely chopped
2 cups granulated sugar
6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating
1/2 cup Lyle’s Golden Syrup
1/4 tsp. kosher salt

To make the cake:
Position racks in the bottom and top thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment, then dust with flour and knock out the excess.

In a 3-quart saucepan, combine the butter, oil, chopped chocolate, and 1 cup water. Heat over medium heat until melted.

In a large bowl, whisk the flour, sugar, baking soda, salt and cocoa powder. Pour the hot chocolate mixture into the sugar mixture and whisk until combined.

Whisk in the eggs, one at a time, then whisk in the buttermilk and vanilla. Divide the batter evenly among the prepared pans.

Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment and cool completely.

To make the frosting:
In a 4-quart saucepan over low heat, combine the cream, butter, and vanilla bean and seeds and stir until the butter is melted. Remove the vanilla bean and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smooth—be sure the cocoa powder dissolves completely. Pour into a 9x13-inch pan and freeze until firm, about 1 hour. 

Nana's 75th Birthday Cake

We threw Nana a surprise 75th Birthday this year.  It was alot of fun...and of course I made the cake.  Nana loves crosswords, so I found a website that you can create your own crossword puzzle.  I entered in 16 clues/answers about Nana and it created a personalized puzzle.  I then made fondant and drew the crossword puzzle and clues onto the fondat using edible markers.  I had been asking Nana for the recipe for her favorite cake and Uncle Chet told me what to fill it with and ice with.  As usual, I made everything from scratch, even the fondant. (which was a pain in the butt, but I did it and thought it tasted great).

Nana's 1-2-3-4 Cake
1 Cup butter or margarine
2 Cups Sugar
3 Cups Cake Flour (if use presto cake flour omit the baking powder and salt)
1 Tbsp baking powder
½ tsp salt
4 eggs separated
1 Cup milk
1 tsp vanilla

Grease the bottom of a 13x9inch pan.  Line with parchment paper.  Grease the parchment paper.
Cream butter and sugar. Add egg yolks and vanilla. Add flour and milk alternating between the two only until incorporated. Set Aside.
Beat egg whites to stiff but not dry peaks. Fold 1/3 into the cake batter and then add the rest gently.
Bake at 350 for about 35 minutes.

Lemon Curd Filling
5.25 oz butter cubed and divided
4.5 oz sugar divided
4.5 oz lemon juice
zest of 1 lemon
4.5 oz egg yolks

Combine half of the butter, half of the sugar, all of the lemon jucie and zest in a saucepan.  Heat until sugar dissolves.

Blend the egg yolks with the remaining sugar.  Temper by adding 1/3 of the hot lemon sauce, stiring constantly with a whisk.  Return the tempered egg mixture to the saucepan.  Continue cooking , stirring constantly with the whisk until the mixture comes to a boil.

Add the remaining butter

Strain the curd into a large shallow bowl.  Cover and refrigerate to cool.


Buttercream Icing
2 extra large egg whites (room temp)

3/4 Cup sugar
1/8 tsp cream of tartar
1/3 tsp salt
3 sticks butter (room temp - not melted)
1 1/2 tsp vanilla

Mix egg whites, sugar, cream of tartar and salt in heat proof mixing bowl. Place the bowl over a pan of simmering water and heat until warm to touch - about 5 minutes. Beat with whisk attachment for 5 minutes or until stiff peaks form.

Add 1 T of butter at a time on medium speed mixing until just incorporated. Scrape down bowl and add chocolate and vanilla. Mix until blended. If too soft put in refrigerator for a few minutes and beat again.

Fondant
1 1/2 oz. water
1 package unflavored gelatin
4 1/2 oz light corn syrup (I only had glucose on hand so I used that)
1 1/2 tsp. glycerin (optional)
1 lb 8 oz confectioners sugar

Mix the water and gelatin and heat gently to dissove only.  Remove from the heat and stir in the corn syrup and glycerin (if using). 

Add the sugar and mix until smooth and well combined.  Form into a disc, lightly coat with shortening and wrap in plastic if not using right away.  Best if used the same day. 

I had some trouble getting the sugar to mix into the other ingredients.  So I took out of the pan and put into my mixing bowl with the paddle attachment and let it knead together for a minute.   It worked perfect.

Nana's Pinch Cookies

My Nana has been making these cookies for as long as I can remember.  The recipe is her mothers, so I guess that makes me the fourth generation to make this cookie. (I don't remember my mother ever making these though). They are easy enough to make but time consuming.  I'm not going to give the recipe away, but it is a flour/butter cookie filled with apricot jam and chopped up nuts. (or you can use prunes or poppy seeds - which I don't like so I don't make)  I make them every year for Christmas and everyone loves them.  I use the cutter that my Grandfather made to cut them to give them a zig zag edge.

Red Velvet Cupcakes with Chocolate Cream Cheese Frosting

(I need a better camera to document my stuff)

One of Dac's clients asked me if I could make her Red Velvet Cupcakes.  I know the classic red velvet is with plain cream cheese frosting, but I decidied to divide the frosting and add chocolate to half of it.  It was pretty yummy.  I had to make this recipe twice because the first time I rushed and overbeat the batter and the cupcakes fell.  The second time I took my time and only beat when I needed to.  And they came out light and fluffy.  I did get some feedback from Dac's client that she thought they were great but needed more cocoa and the color could be more intense and she loved the frosting.  I will make them again when she comes back.  

Cake Mix:

1/2 stick unsalted butter softened

3/4 Cup sugar

1 large egg

food coloring (I have food gel that I used and only needed about 5-6 drops but will probably use more next time)

1 tsp cocoa powder

1/2 tsp salt

1/2 cup buttermilk

1/2 tsp vanilla extract

1 1/4 cup plus 2 1/2 T sifted cake flour (next time I will reduce this to 1 1/4 cup plus 1 1/2 T flour and add an additional 1 T of cocoa powder)

1/2 T vinegar

1 tsp baking soda

Preheat oven to 350. Line muffin tins.

In a large bowl beat together the butter and sugar until fluffy.  Beat in egg beating well after each addition.  In a small bowl whisk together the food coloring and the cocoa powder and add with salt to the butter mixture, beating until blended.

In a measuring cup mix the buttermilk and vanilla.  Add the flour to the butter alternating with the buttermilk starting and ending with the flour beating only until combined.  In a small bowl stir together the baking soda and the vinegar (it will fizz).  Pour into the batter and STIR - DO NOT BEAT!

Pour into the muffins tins until they are about 2/3 -3/4 full.  Bake for 12-15 minutes or until a tester comes out clean.  Let cool a few minutes in pan on rack and remove to cool completely on a rack.

Frost when cupcakes are completely cooled.

Frosting:

1 8oz package of cream cheese COLD

5 Tbsp unsalted butter softened

2 tsp. vanilla

1/4 cup - 4 cups of confectioners sugar - It all depends on your taste for sweetness.  I only used 1/4 Cup

To make it chocolate - melt 5 oz of chocolate (I used semisweet but you can use dark) let it cool and add to the vanilla cream cheese frosting.  (If you want to do half chocolate and half vanilla frosting divide the frosting after you've made the vanilla and only add 2.5 oz of melted chocolate)

New York Style Cheesecake

Graham Cracker Crust
7 oz graham crackers
5 T. melted unsalted buttter
1/4 Cup sugar

Filling
20 oz Cream Cheese
6 oz sugar
pinch of salt
5 oz eggs
1/2 oz egg yolks
2 1/2 oz heavy cream
1/4 oz vanilla

To make the graham cracker crust:
In a food processor blend the graham crackers until fine crumbs. Add the sugar and process. With the processor running, add the melted butter.

Press the mixture into the bottom and almost halfway up the sides of a 8 inch springform pan. (you do not want the crust to be showing when you add the filling - even though my did...next time it won't.)

Wrap the pan with 2 sheets of tinfoil. (This is so that no water will get in when you bake it in a water bath.)

Set aside.

To make the filling:
*Note - do not overmix - this will cause air bubbles and it may cause bubbles in the cake or cracking *
Combine the cream cheese, sugar and salt on medium speed with the paddle attachment, occassionally scraping down the bowl, until the mixture is completely smooth, about 3 minutes.

Whisk the eggs and yolks together. Add to the cream cheese in 4 additions until fully incorporated.

Add the heavy cream and vanilla and mix until fully incorporated.

Pour into the prepared pan. Gently tap the side of the pan to release any air bubbles.

Bake in a water bath (using hot water to fill it) for about 1 hour and 15 minutes or until the center is set (but still a little jiggly is ok).

Very Important! Let cool completely in the pan on a cooling rack. Cover with plastic wrap - with the plastic wrap touching the surface of the cake. Then move it to the refrigerator and chill overnight. It is very important to cool completely before refrigerating so that the cheesecake does not crack.

Bran Muffins

Ingredients:

3/4 Cup Wheat Bran

1/2 Cup Buttermilk

2 Tbsp and 2 tsp vegetable oil

1 egg white

1/3 Cup brown sugar

1/4 tsp vanilla

1/4 Cup AP flour

1/4 Cup Whole Wheat Flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/4 cup raisins

Preheat Oven to 375. Line muffin tins with paper cups or grease them without.

Mix together the buttermilk and the wheat bran. Let sit 10 minutes.

In a separate bowl whisk together the egg white, sugar, vanilla and oil. Add the wheat bran mixture.

In a separate bowl sift together the flours, salt, baking powder and baking soda. Add to the wet ingredients. Whisk until just combined. Fold in the raisins. (I made 1/2 with raisins and 1/2 without).

Bake for 15 - 20 minutes or until a toohpick comes out clean.

Can brush the tops with a drop of honey once they come out of the oven.

Apple Pie

Dac and I went Apple Picking at an orchard in Warwick. It was a first for both of us - we had a lot of fun and got A TON of apples. (maybe like 10lbs). I love apple pie so decided to make one for Sunday dinner party with great friends. It was pretty easy to make and sooo delicious! Definitely not the healthiest thing but I am pretty sure I will be able to make a healthy version - so watch for that.

Recipe:

Pie Shell - Yes I have to make it from scratch - there's no other way! This will make enough for 2 9inch pie shells.

The key to this is to have everything (except the flour and salt) as cold as possible. When you are rolling out the first half of the dough be sure to have the other half in the fridge. You may need to refrigerate all of the dough to make it easier to work with.

Sift together and put in a food processor:

2 1/2 Cups Flour

1 1/4 tsp salt

Add:

3 Tbsp cold butter cubed

1/2 Cup cold shortening

Pulse until resembles coarse crumbs.

Add 1/4 Cup Cold Shortening and pulse until pea sized crumbs.

Drizzle with 6 Tbsp ice cold water. Blend until the dough forms a ball and pulls away from the side. (about 1 minute). Divide dough in half

Refrigerate or roll immediately. I rolled one half of the dough out just a little bigger than the pie pan. The other half I rolled out and cut into strips and latticed the pie.

Apple Filling:

6-8 medium/large apples - peeled, cored and sliced into 1/4 inch slices

In a large wide frying pan melt 3 Tbsp butter

Add the Apples and coat with the butter. Cook for 5-7 minutes or until apples are still crisp but tender.

Increase heat to high and add:

1/2 Cup sugar

1/4 Cup brown sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

Coat apples and bring to a rolling boil to thicken the liquid. Cook for about 3 minutes. When done remove apples to cookie sheet and allow to cool for about 15 minutes.

Preheat oven to 350.

Once apples are cooled add to the pie shell. Lattice the top (or whatever top you decide on).

Cook for 30-40 minutes or until top is browned and filling starts to boil.

Serve with vanilla ice cream!

Mini Ricotta Cheesecakes with Carmelized Pecan Graham Cracker Crust

I made eggplant parm the other day and have a bunch of leftover ricotta. I don't want to just throw it out so here is a recipe I found and manipulated a litte bit. I've made ricotta cheese cookies before (haven't made since I started this blog) and they were great so I decided to try a different recipe. I also love cheesecake but don't get to enjoy it that often. In my searches for a recipe I came across a recipe by Giada that someone changed a bit. I also came across another recipe for a Turtle Cheesecake (that didn't call for ricotta cheese). So I decided to combine the two and make mini ricotta turtle cheesecakes.

The recipe called for 1/2 Cup of sugar but when I tasted the batter it was very sweet so I decided to add more ricotta and more cream cheese.

I had carmelized pecans in my cupboard (a gift from someone). I decided to grind them up and add them to the crust mixture. The mixture itself was very yummy uncooked, but then again how can carmelized pecans, melted butter and graham crackers taste bad?

Ok - so on to the recipe.....

Preheat the oven to 350. Prepare your mini muffins tins with mini muffin papers :)

Crust:

1 handful of Carmelized pecans - yes I didn't measure (If you don't have the carmelized pecans just omit them)

2/3 Cup crushed graham crackers

2 T. butter, melted

Put the pecans in a food processor until a crumb mixture. Add the graham crackers and blend. While the pecans and graham crackers are processing pour in the melted butter.

Put about 1/2 tsp to 1 tsp of the crust mixture into the prepared muffin tins. Use something a smiliar size to press the crust firmly into the papers.

Cheesecake Filling:

1 Cup Ricotta Cheese
6 oz Cream Cheese
1/2 Cup Sugar
1 tsp vanilla (I am going to use amaretto next time)
2 eggs

Put everything into a food processor and processor until blended and smooth.

Fill the muffin tins almost to the top (leaving a small space for a pecan or other topping (carmel, chocolate, etc.).

Get a sheet pan big enough to hold the muffin tin and fill 1/4 of the way with water. Place the filled muffin tin on the sheet pan. Place in oven. Bake for 25 minutes. Remove from oven and immediately put in freezer for about 20 minutes.

Store in the refrigerator.

Topping: I did Caramel and Melted Chocolate drizzled on topped with a tiny piece of the carmelized pecans. But you can do any topping.

1/4 Cup Brown Sugar

2 T Butter

1/2 T milk

Melt all in pot until sugar is dissolved and starts to bubble a little bit. Let cool for just a minute and work quickly to drizzle over the cooled cheesecakes.

Pumpkin Cupcakes with Cream Cheese Frosting

Well the season is upon us! Time for soups and stews and comfort foods! And that includes sweets! I've been dying to make something with pumpkin so I decided to make pumpkin cupcakes with cream cheese frosting...YUM!! I made them with no white flour and no white sugar and with all organic ingredients. That being said - I can't say that it is the healthiest thing in the world. Still has brown sugar and butter in it - but hey - have to indulge! So here we go....

Recipe:

Preheat the oven to 350F. Line cupcake tin with papers.

Melt 2 sticks of butter. Set aside to let cool slightly.

In a large bowl sift then whisk together:

2 Cups Spelt Flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

1 tsp ground ginger

1/4 tsp nutmeg

In a separate bowl whisk together until incorporated:

1/2 Cup light agave nectar

The melted butter

4 large eggs

1 Cup brown sugar

Pour the wet ingredients into the dry ingredients. Whisk gently and only until incorporated. (You do not want to overmix since you are using spelt flour. The gluten in spelt flour is more fragile than white or wheat flour. Whereas wheat flour needs to be mixed and kneaded for awhile to strengthen the gluten, you need to be much gentler with spelt flour taking care not to over-mix or over-knead. Over-mixing may result in too a crumbly texture.)

Fold in a 15 oz can of pumpkin puree.

Fill the cupcake tins halfway with the batter. Bake for 18-20 minutes until the tops spring back or a toothpick comes out clean. Let cool completely before icing.

Icing:

8oz Cream Cheese at room temp

1/2 Cup butter at room temp

1/2 Cup Confectioners Sugar

4 T Agave Nectar

1 tsp vanilla

Beat until light and fluffy.

Sprinkle iced cupcakes with cinnamon and a dash of nutmeg.

Chocolate Cake with Buttercream Icing

I made this cake for my friend, Alfonso's birthday. It came out moist and was pretty sweet, but he loved it. It has a ton of sugar in it - so not what I love to bake with but I wanted to do something great for his bday. He loves Buddha and similar things to that. i found this picture online and decided to replicate it on the cake. I don't think it came out too bad for my first hand drawing on a cake. They thought it looked great. Being a perfectionist I know it could be better...I just need to take a trip to Chef Central and pick up some more tools...

I made 2 types of icing because I wanted one white and one Chocolate. You can just do one or the other - but I put a decoration on the top of the cake which is why I wanted it white. The white sugar icing is much more sweet than the Chocolate icing.

Recipe:

Chocolate Cake

2 Cups Sugar

1 3/4 Cup AP Flour

3/4 Cup Unsweetened Cocoa Powder

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

2 eggs

1 cup milk

1/2 Cup vegetable oil

2 tsp. vanilla

1 cup boiling water

Heat oven to 350F. Grease and line 2 8 or 9 inch round cake pans with parchment paper. Set aside.

In a mixing bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla. Mix for 2 minutes on medium speed. Slowly stir in the boiling water. (The batter is going to be pretty thin). Pour evenly into the prepared pans. Bake for 30-32 minutes, Cool in pan for 10 minutes and move to wire rack to cool completely.

Chocolate Buttercream Icing

6 oz chocolate chopped

2 extra large egg whites (room temp)

3/4 Cup sugar

1/8 tsp cream of tartar

1/3 tsp salt

3 sticks butter (room temp - not melted)

1 1/2 tsp vanilla

Melt chocolate in a double boiler. Set aside and let cool to room temp.

Mix egg whites, sugar, cream of tartar and salt in heat proof mixing bowl. Place the bowl over a pan of simmering water and heat until warm to touch - about 5 minutes. Beat with whisk attachment for 5 minutes or until stiff peaks form.

Add 1 T of butter at a time on medium speed mixing until just incorporated. Scrape down bowl and add chocolate and vanilla. Mix until blended. If too soft put in refrigerator for a few minutes and beat again.

White Sugar Frosting

2 Cup confectioners Sugar

1/4 Cup shortening

2 T + 1 1/2 tsp milk (more or less if needed)

1/2 tsp. vanilla

Cream the sugar and shortening together. Slowly add the milk and vanilla until smooth and stiff consistency.