Showing posts with label Fall. Show all posts
Showing posts with label Fall. Show all posts

Thursday, August 18, 2016

Apple Streusel Bundt Cake / #BundtBakers

It is beginning to look a little like fall! Well, ok, not outside, but here at #BundtBakers, where this month we are baking bundts with apples! This Apple Streusel Bundt Cake has streusel mix on the top, and cooked apple slices in the middle. I drizzled the cake with melted caramel to get a bushel of flavor in every bite!
Apple Streusel Bundt Cake

Wednesday, November 25, 2015

Pumpkin Tiramisu

If you are looking for a wonderful and tasty fall or Thanksgiving dessert, I have one for you! Actually, this Pumpkin Tiramisu is delectable anytime! They are made in individual dishes for ease of serving, and they can be made ahead of time, for the most part, for all around dessert easiness! You will love these!

Pumpkin Tiramisu

Wednesday, September 24, 2014

Carmelized Apple Spice Cake

Here in North Carolina, fall dropped by today! So, to celebrate my favorite time of the year, I have a Carmelized Apple Spice Cake for your dessert time pleasure. Today, I'm participating with over 40 other bloggers in a LorAnn Oil and Flavors Recipe Round-Up! Do you know LorAnn Oil ? They produce an incredible variety of oils and flavorings, and have done so for over 50 years. They also offer other items such as candy making and baking supplies, making them your "go to" company. Check them out! But check out my Carmelized Apple Spice Cake first! 
I used a special cake mold to make a spice cake, carmelized some apples,
melted some caramels, put it all together, and tasted fall! 
Carmelized Apple Spice Cake

Monday, October 14, 2013

Chocolate Halloween Sandwich Cookies!

Today I made some cookies so you can start getting in the Halloween spirit! They are Chocolate Sandwich Cookies with an orange filling, and they are not only tasty but festive also!
 To make these cookies even better, they are made with a product I know you will love ~ Melt Organic! Melt is a butter substitute that you can sizzle, drizzle, saute, bake and melt just like butter, but with half of the saturated fat and fewer calories. Melt is also lactose free, soy and gluten free. So how was melt to work with while making and baking these cookies? We know that soft spreads don't always work well when used for baking. Melt® Organic performs like real cream butter because its primary ingredients, organic virgin coconut oil and palm fruit oil are prized around the world for their stability under heat. Because of this stability, Melt® Organic is slow to break down and oxidize, making it ideal for baking and sautéing. Baking with Melt was easy, and it is good for you!  Try this recipe. You will love these cookies, and you will love Melt!

Chocolate Halloween Sandwich Cookies
(loosely adapted from BH and G)
3 1/2 cups Flour
1/2 cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Cinnamon
pinch Salt
1 cup Melt Organic
1 cup Sugar
1/2 cup packed Brown Sugar
2 Eggs
1 tablespoon Vanilla

(Antonia74 Royal Icing)
6 ounces Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds of Confectioners Sugar

Mix together your flour, cocoa powder, baking powder, 
baking soda, cinnamon, and salt. Set aside.
In a mixing bowl beat Melt spread, sugar, and brown sugar, 
until light and fluffy.
Add eggs and vanilla. Beat until combined
Add the flour mixture, and mix together. 
Take dough and divide into pieces. Roll out between wax paper.
Freeze pieces in the freezer overnight.
 Preheat oven to 325 degrees.
Take 1 frozen piece of dough out of the freezer at a time.
Cut out the outside circle with your cutter. 
Then cut out your inside design.
Reroll scraps of dough, and refreeze for 30 minutes.
Cut a back and a front for each cookie.
Bake for 8 minutes. Let completely cool.
Make your frosting:
   Pour warm water in a bowl and add the meringue powder.
         Mix with a whisk by hand until it is frothy-about 30 seconds.

 Add the cream of tartar and whisk for 30 seconds more. 

Pour all the confectioner's sugar into the bowl.
Mix together on low speed for 10 minutes.

Place some of the frosting in a small bowl and color it orange.
Put the remainder of the frosting into a bowl and cover to prevent drying.
If the frosting is too thick, thin with water, a tiny amount at a time.
Using a small knife or an offset spatula spread the frosting
onto the solid cookie base.
Place the top of the cookie gently over the frosting.

If you make these cookies I would love to hear about them!
I know you will enjoy them, and the Melt Organic makes them that much better!
Enjoy and Happy Halloween!!!

This is a Sponsored post written by me on behalf of
Melt Organic. All opinions are 100% mine. I was given a
sample of Melt Organic as compensation.

Thursday, September 12, 2013

Individual Apple Crisp~Brought to You by Fall!

Fall is definitely my favorite season, and I am excited that it is just around the corner. When I saw that this month's 2 ingredients for The Behind The Curtain Dessert Challenge were apples and cinnamon I knew I had to make my favorite fall dessert~Apple Crisp! This recipe is quick and simple and comes together in no time.
And it smells awesome!!
Apple Crisp!

7 Granny Smith Apples
2 tablespoons Lemon Juice
2 tablespoons Water
3/4 cup firmly packed Brown Sugar
1/3 cup Flour
1/2 cup Rolled Oats
2 teaspoons Cinnamon
1/4 cup Butter, cold

Preheat oven to 375 degrees.
Peel your apples.
Slice your apples and dice into small pieces.
Sprinkle the lemon juice and water over the apple pieces.
Toss a couple times.
Mix together your brown sugar, flour, oats, and cinnamon.
Take your butter and slice off small pieces and add to your bowl.
Mix together thoroughly.
Place apples in each of your tins.
Cover your apples with the crisp mixture.
Make it heaping, even more than you see here.
The apples cook down a lot.
Bake for 15-20 minutes.
Don't they look great?
See what I mean about how much the apples cook down.
Top with your favorite vanilla ice cream, and sprinkle
with cinnamon.
Thanks for joining me today!
Check out what everyone else in the group made:

Lady Behind the Curtain Dessert Challenge

Friday, November 16, 2012

Sensational Pumpkin Bread Pudding w/ Gingered Creme Anglaise

I can never say no to bread pudding. It doesn't matter how good I am trying to be, or how full I say I am. If bread pudding is on the menu, I am a goner! This Pumpkin Bread Pudding with Gingered Creme Anglaise is the perfect example. It is to die for! The pumpkin flavor is subtle, but upfront, and the pudding  is creamy, yet crispy, with a ginger creme anglaise topper that just hints that the ginger came to the party. You have to try this! You will be so glad you did!

Pumpkin Bread Pudding 
w/ Gingered Creme Anglaise
(adapted from C&H Sugar)

Pumpkin Bread Pudding
4 cups White Bread, stale or day old
4 Eggs
3 Egg Yolks
1 1/2 cups Milk
1 1/2 cups Heavy Whipping Cream
3/4 cup canned Pumpkin Puree
1 cup Sugar
pinch of Salt
1 tablespoon Vanilla
1/4 teaspoon Nutmeg
1 teaspoon Cinnamon
1/4 teaspoon ground Cloves
1 tablespoon Butter

Gingered Creme Anglaise
1 cup Milk
1 cup Heavy Whipping Cream
1-2 teaspoons ground Ginger(to taste)
5 Egg Yolks
1/2 cup Sugar
1 teaspoon Vanila

Preheat oven to 350 degrees.
I had a fresh loaf of french bread, and I wanted to use it,
so I cut it into small cubes, placed it on a baking sheet, and.....

  dried it in the oven for 10-15 minutes.
If your bread is already stale, just go ahead and
cut your bread into cubes.
Butter a 13x9x2"  baking dish.
Pour your cubed bread into the dish.
In a large bowl, whisk together all your ingredients,
except for the butter.
Pour your mix over the bread crumbs.
Pat down all the bread cubes so they are wet.
Let sit for 10 minutes to make sure the bread is fully soaked.
Place the 1 tablespoon of butter on top.
Bake for 40-50 minutes. The pudding should be set
in the center, but not dry. The edges will puff up
during baking, but it will deflate when your pan is
removed from the oven.
While the bread pudding is baking, make your
creme anglaise. Place the milk, cream, and ginger in
your  pot, and bring it to a boil. Once it boils, remove
the pot from the heat, and let it stand, covered, for
15 minutes.

In a medium bowl, beat the yolks with the sugar until
it is pale and thick. This should take 3-4 minutes.
I used a whisk for this, and it worked great.
The recipe calls for straining the cream mixture through
a fine sieve, discarding  the ginger. If you don't have one,
you can improvise like I did. Place a piece of cheesecloth
over a small bowl. Pull it somewhat tight.
  Pour the cream mixture through the cheesecloth
into the bowl. The ginger will sit on the top and will not go through.
Discard the ginger with the cheesecloth.
Slowly pour the cream mixture into the egg mixture.
Stir constantly until blended.
Return the mix to the saucepan.
 Cook over medium low heat, stirring constantly with
a wooden spoon until the sauce thickens.
Be careful not to let it boil. If the sauce boils, it will curdle.
If it curdles, remove the sauce from the heat immediately,
and pour it in your blender. Spin around a few times,
but be careful it doesn't splash you because it is hot.
When I felt the sauce was thick, I checked it by pulling
my spoon out of the sauce pan and running my
finger across the back of the spoon. If the line looks like
the picture, your sauce is thick and you should take it off the heat.
 If the line runs, it needs to be thicker.
Add the vanilla,
 but make sure the heat is not on when you do.
Your sauce is done. Place it in a small container, and let it cool.
I think the best way to eat this Pumpkin Bread Pudding is to
heat the pumpkin bread, and add a couple spoonfuls
of chilled or slightly room temp creme anglaise. 
Of course, the pudding is great cold also!

When I made this recipe, I cut it in half, as my family is small.
But the recipe I gave you is for 8-10 servings.


Thursday, November 15, 2012

Sweet Potato Hand Pies!

Everything Thanksgiving has been going through my head now for about 2 or 3 weeks. I am constantly churning over ideas like menu items, seating charts, table settings, and of course ~ dessert. When I discovered that this months Improv Cooking Challenge was all about making something great with sweet potatoes and honey, I had the perfect recipe. I have been thinking about expanding the dessert course to include a dessert bar, so everyone can munch through out the day. Later after dinner, I will fill up the dessert bar with all the traditional pies and cakes and some non traditional tastes that are fun! I think these little Sweet Potato Hand Pies are perfect, and are destined to become part of our tradition!
Sweet Potato Hand Pies
(adapted from Pillsbury)
Makes 14 pies

3/4 cup of mashed Sweet Potato
1 teaspoon Brown Sugar
1 teaspoon Honey
1/4 teaspoon ground Cinnamon
1/4 teaspoon Vanilla
1/8 teaspoon ground Nutmeg
1 box Pillsbury refrigerated Pie Crusts, softened
1 Egg, beaten
1 tablespoon Sugar

Preheat oven to 400 degrees.
Bake a fresh sweet potato in the oven
 for approx. 30-40 minutes. Let cool, and then
peel the skin off.
In a small bowl, mix together the sweet potatoes, brown sugar,
honey, cinnamon, vanilla, and nutmeg.
It can be mixed with a spoon and spatula.
Unroll the pie crust.
Cut out 7 4" round circles. 
I used a cookie cutters.
Place a heavy teaspoon of sweet potato
 mix onto each pie crust round, just slightly off center.
Brush the crust edges with water.
Fold the crusts in half, and then seal them by crimping
the edges together with a fork.
Brush the tops of each pie with egg, 
and sprinkle sugar over the tops.
Bake in oven for 16-18 minutes.
Enjoy hot or cold!

Check out what everyone else made: