I know what you're thinking, where is the whipped cream?? This pie was a classic, simple recipe that was perfection on its own. I did serve with fresh whipped cream right before serving.
If you can believe it, this was my first year ever making pumpkin pie!! I was so excited that I actually made two different pumpkin pies, with two different pie crust methods, and two different pie toppings. The verdict is out- but I did decide that I enjoyed the recipe modified from Add A Pinch just slightly more. It may also have been because it was a lot easier to make and required less spices available in your pantry.
What You Need:
15 ounce can pumpkin puree
3/4 cup brown sugar, packed
1/4 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
pinch of nutmeg
pinch of ginger
1/4 cup butter, melted
1/2 cup half-and-half
1 teaspoon vanilla extract
1 blind baked pie crust (until golden brown)
whipped cream (optional)
1) Preheat oven to 425
2) Mix pumpkin puree, sugar, salt, and spices in a medium bowl. Add melted butter and blend.
3) Whisk half and half, eggs and vanilla in a pyrex measuring cup. Add mixture to the pumpkin puree mixture until well blended.
4) Pour mixture into the partially baked pie crust, and bake for 10-15 minutes. Reduce heat to 350 degrees and bake for 30-40 minutes, or until you jiggle the pie pan and the pie moves in uniform and resembles jelly.
Its that easy! I enjoyed this pie texture, it was so fast to make, and despite the lack of spices, it did still have a great pumpkin and fall flavor. Top with whipped cream or a toasted merengue topping
Showcased here is a Chocolate Stout Cake with Salted Caramel Cream Cheese Frosting. I used a the Black Out Cake recipe from the cookbook Ovenly. A few things on the cake: its not your typical chocolate cake. It has a deep chocolate bitterness from the Onyx or Black Cocoa combined with Stout Beer….it almost resembles the taste of an Oreo cookie.
BUT for the sake of this post- I will comment more on the differences between Black Cocoa and Unsweetened Cocoa when I start my new series called on "Tips and Tricks to Becoming a Professional Baker at Home' so check in later to find out everything you will need to know in order to impress your family and friends with the best baked goods made from your own home. From the proper tools to use in the kitchen, the importance of creaming butter and sugar, to checking your oven temperature and measuring ingredients properly.
WARNING: Lots of photos in this post! I wanted to make sure you have a step by step guide with properly piping the frosting, layering the cake, and making it beautiful :)
I used two 6" round pans. The recipe yields two 9" pans but I prefer baking smaller size cakes. This eliminates some major potential pitfalls when baking the perfect cake from home. Plus I just love the size and ease of decorating a smaller stacked cake. I used the leftover batter to make cupcakes!
Step 1- Have all of your tools out and ready for use. This includes all four layers of the cake for assembling.
Offset Spatula (or a regular spatula will work)
Cardboard Cake Rounds
Step 2- Precut your two 6" round cakes in half (creating a total of FOUR even layers of cake). Place each layer on a sheet of parchment paper.
Step 3- Have your buttercream made and placed into a pasty bag. Cut about 1/2 inch off the tip of the bag.
Step 4- Using your spatula, spread a small layer of buttercream on the bottom cardboard. Choose the flattest side of one layer of your cake and place on top of the frosted cake cardboard. This is going to be the base for the entire cake, so choose wisely. The buttercream will allow the cake to stick to the cardboard and not slide off once you are transporting!
Step 5- Create a thick outer frosting barrier. Think of this as a tall frosting wall that will keep the filling from oozing out as you place each layer of cake on top. Simply pipe a thick lining wall along the outer edge of the cake.
Step 6- Pipe a dollop of frosting in the center and began to spiral the piping bag to fill the cake with frosting.
Step 7- Add your next cake layer and gently press down to make sure its firmly placed.
Step 8- Continue this method of frosting for each layer of cake. You can add or omit layers of cake depending on your desired height and size of the cake. I decided to use all four layers but it would have looked just as beautiful with only two or three as well.
**Place the cake in the refrigerator for 30 minutes or if you need to speed up the process (like I usually need to) place the cake directly in the freezer for 10-15 minutes. Just enough to allow the frosting to set. This will make the cake more sturdy for frosting the outside.
Step 9- Transfer the cake out of the refrigerator (or freezer) and add a generous amount of frosting on top of the cake. You will need more than you anticipate (and the more the better!) so slather it on. You are preparing to push the frosting over the edges of the cake, to spread around the sides. The thicker the layer is, the less likely you will encounter crumbs coming through as you frost. Some people don't mind the crumbs, and I personally think the crumb frosting layer is very IN right now :)
If you do encounter any crumbs, simply use the spatula to wipe the frosting off and scrape the excess frosting onto the side of a clean bowl. Its important to wipe clean the spatula every couple of swipes.
Some would suggest a rotating cake stand. While it does make frosting a cake much easier, I personally don't feel that its necessary for a smaller cake. It all depends on the final look you are going for. Do you want a perfectly clean frosted cake or with soft edges? I prefer mine to look….well, not so perfect. Because thats just not fun, nor is it my personality. Not a type A person over here.
Step 10- And for the finishing touches- this is when you get to be creative and have fun! I had some light and dark chocolate shavings and decided to throw a mixture on the top of the cake only.
What you Need:
1/4 cup Olive Oil
1 cup Yellow Onions (about 1 onion) chopped
1 cup Celery Root (diced)
1 cup Fennel
1 medium Cauliflower, cut into florets
1-2 cups Chicken Stock
2 tsp Kosher Salt
Truffle oil (for serving)
1) Using a heavy-bottemed pan, heat olive oil and add onions. Sauté onions on medium-low heat for about 10 minutes or until tender. Add celery root and fennel for an additional 5 minutes.
2) Add additional ingredients: salt, cauliflower and chicken stock. Bring to a boil. Once it begins to boil, simmer for 20-25 minutes.
3) Puree all together in either a blender or using a soup puree
4) Add homemade croutons, salt and pepper for taste, and sprinkle truffle oil and serve.
If you are searching for a super easy way to impress your guests with a healthy and fall spirited munchie, search no more. These pecans take only minutes to prepare and fill the entire house with a rosemary and sweet aroma.
What You Need:
1 bag of pecans (or any nuts of your choice)
Pumpkin Syrup (or honey)
I didn't indicate how much of each ingredient because its really personal preference. You really can't mess these up!
1) Add pecans to a non-stick pan and cook over medium heat for 7-10 minutes. Once they begin to brown ( and smell a roasting aroma) they are done.
2) Add 1-2 tablespoons of pumpkin spice syrup or honey directly to the pecans. Either take the pan off the heat and mix well or you can cook for an additional minute or two on low heat (I prefer this because the sugar because crystalized).
3) Add rosemary and seal salt
My love for whoopie pies started several years ago around valentines day. I was tired of cake and cupcakes….old news around here. So I wanted to venture out and make a red velvet whoopie with cream cheese frosting….one bite and 'Whoopie!!' it was. But what even is a whoopie pie!? Park-cake…..part-cookie…..an inverted cupcake but not quite? Little did I know, they were so fluffy, light, and a perfect spin on your standard cake or cupcake. So my curiosity began…..
Its no wonder my curiosity ensued….us West Coasters don't see them very often. Whoopies originated from the Amish and can be found almost anywhere in Maine or Pennsylvania. And some say they got their name from the Amish children when they would find this treat in their lunchbox and shout "Whoopie!" Ok, done with the history lesson.
It wasn't until recently during my #31daysofpumpkin challenge that I found this perfectly delicious recipe by The Chunky Chef that my love for whoopies resurrected!
I modified the recipe slightly and used my Bourbon-Cream Cheese Frosting and added a dollop of salted pumpkin beer caramel sauce inside. Makes for a fun surprise when you bit into the Whoopie Pie, and a bit goooey.
Bourdon & Cinnamon Cream Cheese Frosting:
80z Cream Cheese
4 T Butter
2-3 Cups of Powdered Sugar
1/2 t Vanilla Extract
1 T Bourbon
1 t Cinnamon
In the spirit of my #31daysofpumpkin challenge, Saturday morning called for pancakes. I experimented with two different recipes: the first recipe was your traditional pancake with flour, pumpkin puree and spices but I concluded that it was too dense. But the second recipe was the one that I landed on to share with you. It was flourless, had a soft and fluffy texture from the greek yogurt and had the perfect amount of pumpkin flavor.
So dive into this simple, healthy pumpkin pancake from Running with Spoons. And top your pancakes with whatever your heart desires. I like mine with a drizzle of honey or almond butter. Let me know your thoughts about this recipe!
If you love Pumpkin Spice Latte, now you can make your own at home! Given that you have an espresso machine and a steamer :)
This was so incredibly easy to make and filled the entire house with the finest fall aroma!
What You Need:
1 cup Water
1 cup Sugar
2-3 T Pumpkin Puree
1/2 t Cinnamon
1/4 t All Spice
1/4 t Ginger
1/4 t Pumpkin Spice
1) In a medium sauce pan, combine the water and sugar on medium heat
2) Once the sugar is dissolved (roughly 3-5 minutes) add the additional ingredients (spices and pumpkin puree). Turn heat up to medium-high or until mixture boils. Stir and boil for 6 minutes
3) Allow to cool and store in mason jar
Ways to Use Pumpkin Syrup:
The beauty about this syrup is that it has a long shelf life. I store mine in a mason jar, easy access when I have a pumpkin craving! Now you can too….
Recipe from Cooking Classy. Check it out!
These were so delicious! I modified the crust and used crushed graham crackers. They had a great light and fluffy texture, added with the crunchy graham cracker crust and topped with the salted caramel and whipped cream was simply perfection!
Additional ways that you can use the No Bake Pumpkin Cheesecake filling is freeze it to make ice cream, individual mini pies or no bake pumpkin pie, Enjoy!
A great way to cure the Monday blues…..and a healthy way to start the week. Here is the yummy, simple, and healthy recipe for a Pumpkin Breakfast Smoothie. You can play around with the ingredient ratios but this worked for me:
Pumpkin Breakfast Smoothie:
1/2 C Pumpkin Puree
1/2 C Greek Yogurt
1/4 C Oats
1 C Almond Milk
1 Ripe Banana
Pinch of Cinnamon
Pinch of Nutmeg
Pinch of Ginger (Or you can substitute spices for Pumpkin Spice or Allspice)
*I added 4 ice cubes to thicken the smoothie
Crumbled Graham Crackers to garnish
Fall is here and I have officially become addicted to the savory, beautifully flaky, butter crusted custard pie we know as quiche. I'm typically all about baking something on the sweeter side, but I decided to give my first pie crust a try and incorporated leftovers from the week to turn it into a savory quiche that is perfect for breakfast, lunch or even dinner.
Quiche is traditionally (per the French) one part egg to two parts milk in a pie crust. I wanted to create a slightly healthier alternative and settled on 4 eggs to 1 cup of coconut milk and 1/4 cup of cream. Too many eggs can cause the quiche to become rubbery, but that is a risk I was willing to take. Personally I believe quiche recipes can be altered to any ratio and filling ingredients that your heart desires. The more cream, milk and cheese….well, the more delicious.
A quiche is NOT a quiche without the pie crust. It doesn't all of a sudden become a 'healthier crustless quiche' it becomes a frittata. Take the extra 10 minutes to make your own pastry. Its what makes a quiche a quiche.
I tried the 'Basic Short-Crust Pastry' by David Tanis-NY Times recipe. This will create a
9 and 1/2 inch tart crust.
What You Need:
1 cup all-purpose flour
1/2 t kosher salt
1 stick of cold butter (1/2 cup)
3 T ice water
1) Combine flour and salt in a food processor. Add butter (divide into 6-8 small pieces) and pulse food processor. This only takes about 30 seconds. The texture should be grainy and not well combined.
2) Add ice water and mix for another 30 seconds, until a soft dough is formed.
3) Wrap dough in plastic for at least 2-3 hours. I chilled my dough overnight. You can make the dough several days ahead of time.
4) allow the chilled dough to soften before rolling. I used parchmant paper to roll the dough. Lightly flour the dough and parchment paper to prevent sticking.
5) Roll the dough about 3 inches wider than the tart pan. An easy way to gauge the correct size is to place the tart pan on top of your dough. Then cut the dough with an extra 2 inches. This will allow you overhang when placing into the tart pan.
6) Place the pastry dough into the tart pan, making sure that the extra 2 inches are drapping over the edge.
7) Take your rolling pin and roll over the edges of the pan. The excess dough will fall right off. Place in the refrigerator and turn the oven on to 375 degrees.
8) You can use pie weights (I used a fork to poke several holes into the bottom dough to prevent bubbles from forming) and bake for 10-15 minutes, until golden brown. Make sure to keep an eye on the dough while baking. If the dough bubbles or the edges lift, simply use a wooden spoon to push down while in the oven.
Now onto the Quiche filling. I referenced 'How to Make a Fool-Proof Quiche' on the Kitchn
and modified the recipe.
What You Need:
1 cup coconut milk (unsweetened)
1/4 cup of cream
1/2 cup cheese (Any kind, I used an aged white chedder)
1 t of kosher salt
1/2 cup of filling ingredients. I had leftover italian sausage and caramelized onions that worked perfectly!
1) Spread cheese in the cooled pie crust, followed by the sausage and caramelized onion
2) Combine the eggs, coconut milk, and cream. Whisk for 3-5 minutes or until frothy.
3) Pour the custard into the pie crust, covering the fillings. Spread remaining cheese on top.
4) Bake quiche at 350-375 degrees for 30-40 minutes
5) Allow to cool completely and then enjoy!
Hello! I'm Candice and I love baking. This blog is dedicated to all things sweet, exploring your passion, staying inspired and encouraging you to Eat More Cake!