Thursday, August 23, 2012

4 Fun Fall Dessert Recipes

 

 

 

 

4 Fun Fall Dessert Recipes

Fall is a very enjoyable time of year. The leaves on trees are changing colors, there’s a cool chill in the air and there is a nice calming period when the air conditioning is off and the heat has yet to be turned on.

The fall is also a symbol of tasty dessert recipes. Spices like cinnamon and flavors like pumpkin start making their way into the foods we eat, providing us with a tasty and warm sensation.

If you enjoy a nice dessert on a cool fall evening, the following are four of the best recipes for you to try.

 

 

Pumpkin Cheesecake

Pumpkin Cheesecake

Pumpkin Cheesecake

Nothing says fall like the taste of pumpkin-flavored cheesecake.

 

 

Ingredients:
15 oz. pumpkin puree
8 graham crackers, crushed
1 tbsp. brown sugar
½ cup pecans
5 tbsp. butter, melted
1-1/2 cups sugar
1-1/2 cups cream cheese
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4; tsp. allspice
5 eggs
2 tsp. vanilla
1 cup heavy cream

Directions:

Dry out the puree by placing it on a baking rack lined with paper towels for two hours.
Preheat oven to 500 degrees.

Butter a 9-inch pan

Place graham crackers, brown sugar and pecans in food processor and pulse until fine.

Add in melted butter and continue to pulse until all butter has been mixed in.

Press the mixture tightly into the bottom of the pan. Bake for eight minutes.

Let cool.

Beat cream cheese until smooth.

In a separate bowl, whisk sugar, cinnamon, cloves, nutmeg and allspice.

Add spices to cream cheese and beat until creamy.

Add pumpkin and beat until smooth.

Add in the eggs. Once they’e mixed in, add in the cream and vanilla until entire mixture is smooth.

Place mixture into cooled crust.

Bake for 12 minutes.

Lower oven temperature to 225 degrees.

Bake for 3 hours.

Let cheesecake cool and refrigerate for at least 8 hours.

Pumpkin Cheesecake

Pumpkin Cheesecake

Ingredients

  • 15 oz. pumpkin puree
  • 8 graham crackers, crushed
  • 1 tbsp. brown sugar
  • ½ cup pecans
  • 5 tbsp. butter, melted
  • 1-1/2 cups sugar
  • 1-1/2 cups cream cheese
  • 1 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • 1/4; tsp. allspice
  • 5 eggs
  • 2 tsp. vanilla
  • 1 cup heavy cream

Instructions

  1. Dry out the puree by placing it on a baking rack lined with paper towels for two hours.
  2. Preheat oven to 500 degrees.
  3. Butter a 9-inch pan.
  4. Place graham crackers, brown sugar and pecans in food processor and pulse until fine.
  5. Add in melted butter and continue to pulse until all butter has been mixed in.
  6. Press the mixture tightly into the bottom of the pan.
  7. Bake for eight minutes.
  8. Let cool.
  9. Beat cream cheese until smooth.
  10. In a separate bowl, whisk sugar, cinnamon, cloves, nutmeg and allspice.
  11. Add spices to cream cheese and beat until creamy.
  12. Add pumpkin and beat until smooth.
  13. Add in the eggs.
  14. Once they’re mixed in, add in the cream and vanilla until entire mixture is smooth.
  15. Place mixture into cooled crust.
  16. Bake for 12 minutes.
  17. Lower oven temperature to 225 degrees.
  18. Bake for 3 hours.
  19. Let cheesecake cool and refrigerate for at least 8 hours.
http://www.in-our-kitchen.com/pumpkin/pumpkin-cheesecake/4-fun-fall-dessert-recipes/

 

Pumpkin Cookies
We already shared pumpkin cheesecake. Why not throw in some pumpkin cookies?
 Ingredients:
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1-1/2 tbsp. pumpkin pie spice
1-1/4 cup sugar
1 stick butter, softened
1 tsp. vanilla
1 can pumpkin puree
1 egg
2 tbsp. ginger

 

 

Directions:
Preheat oven to 350 degrees.
Place parchment paper on baking sheets
Whisk flour, baking soda, pumpkin pie spice and baking powder in a small bowl.
Beat in butter and sugar until fluffy.
Beat in egg, vanilla, pumpkin puree and ginger
Place a spoonful of batter onto the baking sheet, about 1 inch apart.
Bake for 15 minutes.

 

 

Pecan Caramel Bars
This dessert is so good it will have people coming back for seconds, and thirds, and fourth’s
 Ingredients:

1/2 cup sugar
2-1/4 cup flour
1-1/2 sticks butter, cubed
1 tbsp. white vinegar
1/4 cup ice water
1-1/4 cup brown sugar
1 cup heavy cream
1/2 cup honey
1 pound pecans, halved
 Directions:
Pulse flour, sugar and salt in a food processor.
Add in cubed butter until coarse.
Sprinkle vinegar and ice water and process until moist.
Place mixture on wax paper and knead until combined.
Place in a bag and refrigerate for 15 minutes.
Preheat oven to 375 degrees.
Place parchment paper on 9×13 baking dish.
Place dough on bottom of baking dish, covering the side.
Refrigerate for 30 minutes.
Bake dough for 12 minutes.

 

Let cool.

Place butter, brown sugar and honey in saucepan and cook until thick and foamy.

Add pecans and cook for another 2 minutes.
Place mixture over crust and bake for 15 minutes.

Cut into bars before serving.

 

 

Nutella Pound Cake
Nutella plus pound cake sounds like heaven. And it is.
 Ingredients:
1-1/2 cup flour
4 eggs
3/4 tsp baking powder
2 tsp. vanilla
2 sticks butter, softened
13 oz. Nutella
1-1/4 cup sugar

 

Directions:
Preheat oven to 325 degrees.

Grease 9×5 loaf pan.
Whisk flour and baking powder in a medium bowl.

Beat butter and sugar until fluffy.
Beat in egg mixture.
Add flour mixture gradually.

Place 1/3 of batter into pan.
Place 1/2 Nutella on top.
Place another 1/3 of batter on top followed by remaining Nutella then remaining batter.
Bake for 1 hour.

 

 

Caroline Jones loves cooking and baking.     She enjoys blogging and fun and easy recipes using cashews and pecan nuts.

 

 

Tuesday, February 14, 2012

Ultimate Chocolate Pudding

Chocolate Pudding

Chocolate Pudding

 

When I think of puddings, velvety, rich chocolate pudding comes to my mind.  Some of you will immediately think of a rich, decadent vanilla or a refreshing strawberry maybe.  And we would be right, these are puddings.  However, pudding did not start out to be sweet treats.  This is going to totally gross you out.

 

Originally they did not mix milk, sugar, rice tapioca or chocolate.  Are you ready for this?  Pudding was originally a pig’s intestine filled with minced meat and oatmeal.  Ewwwww.  They boiled it until is was cooked good enough for them.  And they called it pudding.  Actually, it’s like our sausages are today.

 

It wasn’t until the 16th century that the word pudding materialized into a sweet desert.  Milk, sugar and flavorings were poured into a cloth back and boiled until the contents congealed.

 

Ultimate Chocolate Pudding

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Prep Time: 15 minutes

Ultimate Chocolate Pudding

Ingredients

  • 1/4 cup sugar
  • 1/4 cup cornstarch
  • 2 tablespoons unsweetened cocoa powder
  • pinch kosher salt
  • 2 cups whole milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter, cut into pieces
  • 3 ounces semisweet chocolate, chopped
  • 1 teaspoon pure vanilla extract
  • whipped cream, for serving

Instructions

  1. Set a fine-mesh sieve over a medium bowl.
  2. In amedium saucepan, whisk together the sugar, cornstarch, cocoa, and salt.
  3. Gradually whisk in the milk, then the egg yolks.
  4. Cook the milk mixture over medium heat, whisking constantly, until thickened to the consistency of mayonnaise, 7 to 8 minutes.
  5. Continue to cook, whisking, for 1 minute more.
  6. Remove from heat and pour through the sieve into the bowl, pushing the mixture through gently with a rubber spatula or spoon.
  7. Add the butter and chocolate and stir until melted.
  8. Mix in the vanilla.
  9. Press a piece of plastic wrap directly on the surface of the pudding and refrigerate for at least 2 hours and up to 2 days.
  10. Before serving, gently stir the pudding to loosen it.
  11. Serve with the whipped cream.
http://www.in-our-kitchen.com/desserts/ultimate-chocolate-pudding/