Daring Bakers - Tiramisu

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession. (And, I'm actually posting on time...it's a miracle.)

It's hard for me to believe that the tiramisu as we know it today, was born in the 1970s. Somehow, I thought it had been around at least 100 years. I guess people had more important things to do 100 years ago than stand around a kitchen all day long to make this labor intensive, yet luciously decadent "pick-me-up" dessert.

Yes, I said labor intensive. Especially if you do the 'real' thing and don't take shortcuts. The challenge was to make your own savoiardi (ladyfingers) and marscapone cheese. The tiramisu also involved making your own zabaglione and pastry cream. Since we'd already made ladyfingers once, and I knew where I could buy some ready-made, I used those instead. [Sorry, I have two small children and a life....something had to give.]

I did make the marscapone, and I'm glad to have the recipe since I often can't find it in the grocery store. I used ultra-pasturized heavy cream (not recommended) mixed with some whole milk; it was a bit loose, but it seemed to work okay. The zabaglione was really tasty, but since it was so lemony, I omitted the lemon from the pastry cream.

My overall opinion: the 'parts' all tasted really good on their own - as a whole, the flavor was quite good, but the tiramisu was the lightest I've ever eaten. In fact, I think it was too light. I'm glad I didn't add the lemon zest to the pastry cream; it would have been too overwhelming. It may have been that the marscapone was too loose, but it the finished product just wasn't firmed-up enough for my taste. After all, with all those eggs & cream, I was expecting something more filling. I dusted the top with dutch-process cocoa powder, and if I make this again, I think I'll dust the top of each ladyfinger layer with it since it worked well with the coffee. However, I'll definitely be altering the rest of the recipe before I make it again.

Ok folks, this is a long one (my changes in italics):

TIRAMISU

(Recipe source: Carminantonio's Tiramisu from The Washington Post, July 11 2007 )
This recipe makes 6 servings (I doubled everything for a 9x13 dish)

Ingredients:
For the zabaglione:
2 large egg yolks
3 Tbsp sugar
1/4 cup Marsala wine (or port or coffee)
1/4 tsp vanilla extract
1/2 tsp finely grated lemon zest

For the vanilla pastry cream:
1/4 cup sugar
1 Tbsp all-purpose flour
1/2 tsp finely grated lemon zest (I omitted)
1/2 tsp vanilla extract
1 large egg yolk
3/4 cup whole milk

For the whipped cream:
1 cup chilled heavy cream
1/4 cup sugar
1/2 tsp vanilla extract

To assemble the tiramisu:
2 cups brewed espresso, warmed
1 tsp rum extract (optional) (I omitted)
1/2 cup sugar
1/3 cup mascarpone cheese
36 savoiardi/ ladyfinger biscuits (I used 4 packs)
2 tablespoons unsweetened cocoa powder (I used dutch-process)

Method:

For the zabaglione:
Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the pastry cream:
Mix together the sugar, flour, lemon zest (optional) and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.

To assemble the tiramisu:
Have ready a rectangular serving dish (about 8" by 8" should do; double ingredients for a 9x13) or one of your choice.
Mix together the warm espresso, rum extract (optional) and sugar in a shallow dish, whisking to mix well. Set aside to cool.
In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.

Now to start assembling the tiramisu.
Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

Butternut Squash Soup

Butternut squash is such a versatile veggie, good for roasting, pureeing, and, of course, being made into a velvety soup. America's Test Kitchen developed this recipe, and it's definitely a winner in my book. The flavor and texture are just right - not too sweet, not too squash-y. And it's a beautiful shade of orange (and I'm not just saying that because I live in TN)! This soup is perfect for a cold, wet, and/or windy day, and it's worth the little bit of effort it takes to make it. It's a delicious way to use up any squash you may have stashed in your pantry.

Butternut Squash Soup

4 Tbsp. (1/2 stick) unsalted butter
2-3 Tbsp. grated onion (use 1 large shallot if you've got it)
3 pounds butternut squash (~1 large), cut in half lengthwise, then each half cut in half widthwise; seeds and fibers scraped out and reserved
6 cups water
1 teaspoon salt
1/2 cup heavy cream
1 teaspoon dark brown sugar
pinch grated nutmeg (optional)

Melt butter in a large, heavy-bottomed stockpot over medium-low heat until foaming. Add the shallot/onion and cook, stirring frequently, until translucent, about 3 minutes. Add the seeds and fibers from the squash and cook, stirring occasionally, until the butter turns a saffron color, about 4 minutes.

Add the water and 1 teaspoon salt to the pot and bring to a boil over high heat. Reduce heat to medium-low, place squash cut-side down in a steamer basket and lower into the pot. Cover and steam squash until completely tender, about 30 minutes. Take the pot off the heat and transfer the squash to a rimmed baking sheet to cool. When cool enough to handle, scrape the flesh from the skin into a bowl. (Discard the skin.)

Strain the steaming liquid through a mesh strainer into another bowl (or large measuring cup). You should have 2.5-3 cups liquid. Discard the fibers & seeds.

Puree the squash in batches in a blender, pulsing on low and adding enough reserved liquid to obtain a smooth consistency. Transfer the puree back into the stockpot and stir in the remaining liquid (until desired consistency is reached), cream, and brown sugar. Warm the soup over medium-low heat until hot (do not boil). Stir in nutmeg (if using) and adjust the seasonings. Serve immediately.

Adapted from Cooking at Home with America's Test Kitchen (2006)

Pork Tinga with Potatoes & Fresh Cheese

I'm a big fan of cooking shows on PBS. Our local station airs quite a variety, and just recently I've discovered Rick Bayless' Mexico - One Plate at a Time. I love Mexican food, so of course I was intrigued. Rick shows the origins of the food he makes (shot on-site in Mexico), then returns to his home in Chicago to recreate the dishes. Since this one was made in the slow cooker and didn't have any 'exotic' ingredients (i.e., I actually had all the ingredients already), I had to try it. I'd never even heard of tinga before, but this recipe yields melt-in-your-mouth pork and potatoes covered in a deeply flavored tomato sauce that is excellent with corn tortillas. It's the 'least effort for the most flavor' dish I've ever made. It may not photograph very well, but it is simply delicioso.

Pork Tinga with Potatoes & Fresh Cheese

1 Tablespoon canola or olive oil
1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
4 ounces chorizo sausage, removed from its casing (optional - I left this out)
4 to 5 medium (about 3/4 pound total) red-skinned potatoes, chopped into ~3/4-inch cubes
1 large white or yellow onion, sliced 1/4–inch thick
1 garlic clove, minced
1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)
2 to 3 canned chipotle chiles, en adobo, finely chopped
1 Tablespoon chipotle canning sauce
1 Tablespoon Worcestershire sauce
1/2 teaspoon dried oregano, preferably Mexican
Salt
For serving:
About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese
Sour cream
1 ripe avocado, pitted, flesh scooped from the skin and diced (optional)
Warm corn tortillas (wrap ~10 corn tortillas in a heavily damp paper towel and microwave for 1 minute, then place in tortilla warmer or wrap in a clean kitchen towel)

Directions:

Heat the oil in a stovetop-rated slow cooker* liner over medium-high heat. (If your slow cooker liner isn’t made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo (if using) in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and if you’re using a skillet, transfer the meat and its juices into the slow cooker. Add the potatoes.

In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature.
After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste, and season with salt if you think the dish needs it.

*For stove-top cooking, brown the meat in a large, heavy-bottomed pot (i.e., Dutch oven). Add remaining ingredients to the pot as directed for slow-cooker. Bring to a boil over medium heat, then lower the heat. Simmer for ~2 to 2 1/2 hours.

Scoop into a large bowl. Serve with warm tortillas and queso fresco, sour cream, & avocado (if using) on the side.

Recipe adapted from Rick Bayless' Mexico - One Plate at a Time, Season 7

Daring Bakers - Nanaimo Bars

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

This month's challenge was my first one in quite a while, and, well...I cheated, not to mention that I'm posting late. I didn't get a chance to make the graham wafers (and couldn't have done the gluten-free version anyway since I couldn't find the flours I needed in one store and wasn't going to haul a toddler & infant all over town to find what I needed). So, I used pre-made graham wafers in the Nanaimo Bars. I did, however, gain a better understanding of how much of a pain-in-the-rear cooking and baking are for those who must adhere to a gluten-free diet. (And also how expensive it is...non-wheat flours are pricy!) I do want to make the graham wafers (using whole wheat pastry flour) since I cannot find a brand in the store that doesn't have high fructose corn syrup as an ingredient. I'll post it here when I do make them, but meanwhile, on to the Nanaimo Bars.

My guinea pigs guests, loved these. They are very rich due to all the butter. I thought they were good, but they weren't outstanding. The bottom layer was my favorite part. I'm glad I toasted the coconut and almonds, but I think the ratios should have been reversed. In fact, if I had doubled the amounts for the bottom layer (except the coconut) and just left it at that, I think I would have liked them much better. My husband wasn't a huge fan either, so the plan is to re-work the recipe and make it minty (and without the coconut, of course). Here's the recipe as I made it.

Nanaimo Bars

For Bottom Layer

1/2 cup unsalted Butter

1/4 cup granulated Sugar

5 Tablespoons unsweetened Cocoa

1 large egg, beaten

1 1/4 cups Graham Wafer Crumbs (about 8 pre-made whole crackers)

1/2 cup almonds, finely chopped (I used slivered & toasted them)

1 cup coconut, shredded (I used sweetened & toasted it)

For Middle Layer

1/2 cup unsalted butter

2 Tablespoons and 2 teaspoons heavy cream

2 Tablespoons Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted - I used SF French Vanilla)

2 cups icing/confectioner's sugar

For Top Layer

4 ounces semi-sweet chocolate

2 Tablespoons unsalted butter

Directions

1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.

2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
(Chill thoroughly.)
3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, spread over middle layer and chill.

Two-Toned Fudge

I know the holidays are over. Resolutions have been made. And broken. Or some perhaps kept thus far. But you really should try this fudge.

It's a classic combo of chocolate and peanut butter, so you know it's going to be delicious. I also really liked the texture of the fudge; the chocolate part melts in your mouth while the peanut butter layer has a bit more 'chew' to it. You could call this Reese's PB Cup Fudge I suppose. If you're a fudge lover, nota bene - this is addictive. Just make it for a gathering, and you'll be good to go.

Two Toned Chocolate Peanut Butter Fudge

1 cup peanut butter chips
1 cup bittersweet chocolate chips (I used semisweet)
2 1/4 cups granulated sugar
1 7 ounce jar marshmallow cream
3/4 cup evaporated milk
1/4 cup butter
1 tsp vanilla extract

Line an 8" X 8" pan with foil.

In 2 separate heat-safe medium bowls, place 1 cup peanut butter chips in one and chocolate chips in the other.

In a heavy 3 quart sauce pan, combine sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes. Remove from heat and quickly stir in vanilla.

Working safely, but quickly, stir one-half of the hot mixture into peanut butter chips and the other half into the chocolate chips. Stir the peanut butter mixture until fully melted and quickly pour into prepared pan.

Stir the chocolate chips mixture until fully melted and carefully spread over top of peanut butter layer.

Let sit at room temperature until completely cool. Cut into small squares.

Recipe from Culinary in the Desert

Best Granola Ever

I did not grow up being a fan of granola. Nor do I particularly like the stuff you can buy in the store. But this. Oh, this granola is wonderful. It's not too sweet, has just the right amount of crunch/chew, and it's great on its own, with milk or yogurt, or as a topping for just about anything. I adapted the original recipe a bit, and for our family, it's just perfect. Feel free to change up the fruit or nuts to whatever suits your taste.

Best Granola Ever

1/2 cup honey (if you are using a honey that has crystallized, just melt it for a few seconds)
1/3 cup canola oil
6 tablespoons water
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups rolled oats
1/2 cup raw sunflower seeds
1 1/4 cups chopped nuts of your choice ( I use equal parts walnuts & slivered almonds)
1/2 cup shredded sweetened coconut
1/4 cup dried cranberries, chopped
1/4 cup dried apricots, chopped (~6 apricots)
1/4 cup prunes chopped (~8 prunes)
1/4 cup golden raisins

Preheat oven to 350° and line two rimmed baking sheets with parchment or a silpat

Combine the honey, oil, water and vanilla, set aside.
Toss together all of the dry ingredients except the dried fruits.

Add the honey mixture and toss/stir until the oats are well covered.

Spread the granola over two rimmed baking sheets in a thin, even layer.

Total baking time will be 25-30 minutes. After 10 minutes toss the granola with a spoon or spatula and rotate the trays from top to bottom so they both bake evenly. Check again after another 10 minutes. Keep a close eye on it as it starts to turn brown so it doesn’t over bake. It will be a deep golden brown when it is done.

Allow the granola to cool on cooling rack and then put in a large bowl and add the dried fruit.


Recipe adapted from Artisan Bread in Five Minutes a Day

Sweet Potato Coffee Cake

I found this particular recipe over at Baking Bites. When I bake sweet potatoes, I always have some leftover. Now I have a perfect use for them in this coffee cake. I really like the combination of spices in the streusel; the cardamom is a really nice touch but it doesn't overpower the rest of the cake. I'm sure you could also make this with canned pumpkin puree and have great results, too. In fact, I only had 1/2 cup sweet potato, so I used pumpkin as well. I also added some more dried cranberries since they're a nice surprise when you take a bite.

Sweet Potato Coffee Cake with Dried Cranberries

Streusel
1/4 cup butter, room temperature
1/4 cup all-purpose flour
1/4 cup sugar
1/3 tsp ground cinnamon
1/3 tsp ground ginger
1/3 tsp ground cardamom
1/4 tsp vanilla

Cake
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, room temperature
1 cup sugar
2 large eggs
1/4 cup canola oil
1 tsp vanilla
1 cup pureed sweet potatoes (cooked, unseasoned; fresh or canned)
or 1/2 cup sweet potatoes & 1/2 cup canned pumpkin puree
or 1 cup canned pumpkin puree
1/2 cup dried cranberries

Preheat oven to 350F and lightly grease a 9-in square pan. (Double the recipe for a 9x13 pan)

In a medium bowl, mix together all topping ingredients on low speed - or stir very well by hand - until moist, sandy crumbs are formed. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together sugar and butter until light. Beat the eggs, adding them one at a time until mixture is smooth, then blend in the vegetable oil and vanilla extract. Mix in the pureed sweet potatoes (and/or pumpkin, if using).
Gradually stir flour mixture into the sweet potato mixture, stirring only until everything is incorporated and no streaks of flour remain visible. Stir in dried cranberries and scrape batter into prepared pan.
Top batter with streusel mixture, generously sprinkling it into as even a layer as possible.
Bake for 30-35 minutes, or until toothpick inserted into the center comes out clean.
Cool before serving.

Recipe adapted from Baking Bites

Yuletide Toffee Bars

I suppose these toffee bars are intended to be similar to a Heath Bar or Skor, but I personally don't see the resemblance. However, I do think they're wonderful to munch and simple to make. I used toasted, chopped almonds in mine, but use whatever nuts you prefer. The folks at King Arthur Flour ended up with 96 pieces from this recipe; I ended up with more like 24. Whatever the size, you'll probably want to eat another one. :)

Yuletide Toffee Bars

4 1/2 cups rolled oats
1 cup brown sugar, firmly packed
3/4 cup (1 1/2 sticks) butter, melted
3/4 cup light corn syrup
1 Tablespoon vanilla
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons vegetable shortening
~1 cup chopped almonds, toasted

Preheat the oven to 450°F. Lightly grease a 15 x 10-inch pan.

Combine the oats, sugar, butter, corn syrup, vanilla and salt and mix well. Press the mixture into the pan, using your lightly greased hands to help the process along.

Bake the squares for 12 to 15 minutes, or until they're a light golden brown. Remove them from the oven and cool completely on a wire rack.

In a medium saucepan set over very low heat, melt the chocolate and shortening together, stirring constantly until smooth. Spread the mixture evenly over the oat base and sprinkle on the chopped nuts. Cover very loosely and chill the squares in the refrigerator until the chocolate is firm. Remove from the refrigerator and cut into squares.*

*Note: The KAF folks state, "The easiest way to do this is to use a chef's knife to cut the bars into long strips while they're still in the pan and then transfer each long strip to a cutting board to cut into bite-sized pieces. Yield: 96 small pieces (but feel free to cut them into whatever size works best for you)."


Recipe adapted from King Arthur Flour

Peanut Brittle

'Tis the season for baking and candy-making. I usually do lots of cookie and cake baking around the holidays, but I decided to go the candy route this year. I'd never made Peanut Brittle before, but it turned out to be a lot more simple than I thought! (No candy thermometer required!) This recipe actually comes from my Sunday School teacher when I was ~5 years old, so I'm pretty sure it's tried and true. The original recipe is below; my comments are in italics. Just be sure you (1) are giving it as a gift or (2) have a good hiding place for this because it's highly addictive. Now excuse me while I go hide the rest of this batch from my husband.

Peanut Brittle

2 cups sugar
1 cup white syrup (light corn syrup)
3 cups raw peanuts
1 tsp. salt
1 tsp. soda (baking soda)

Grease two baking pans or line with a silicone baking mat.

Slowly heat sugar with syrup until melted over medium-low heat in a heavy-bottomed, large pot. Bring to a boil and add peanuts. Cook until golden brown, stirring constantly. (This will probably take ~15-20 minutes). Add salt and soda; stir (be careful - it will foam up!), then pour on greased pans while forming. You want a single layer of peanuts if possible, so use your stirring utensil to spread out the mixture into an even layer. Let it cool completely and break into pieces.

Cranberry Crunch Bars (Updated)

I first posted this recipe back in 2006, and I thought it would be good to do a quick update since I continue to make this easy and delicious treat. This is one of my absolute favorite desserts. The original recipe only made an 8x8 pan, so this version is for a 9x13 pan (and more is always better)! I buy bags of whole cranberries when they're available and toss them into the freezer so I can make this any time of the year. Oh, and if you have any left over, wrap them individually in plastic wrap and stash in a freezer bag in the freezer; they'll last a couple months and make great snacks.

Cranberry Crunch Bars

Filling:
1 1/3 cup sugar
1 Tbsp. cornstarch (heaping)
1/2 cup water
1 1/2 tsp. vanilla
12 oz. fresh or frozen cranberries, rinsed & picked over
3/4 cup raisins

Combine sugar, cornstarch, water, vanilla, cranberries, and raisins in a saucepan. Bring to a boil over medium heat. Boil for 5-7 minutes, until the cranberrries have popped and the mixture thickens. Remove from heat and let cool slightly.


Crumb Topping:
1 1/2 cups old fashioned oats
1 1/2 cups brown sugar
3/4 cup all purpose flour
1/2 cup unsalted butter, melted

Mix oats, brown sugar, flour, and melted butter until combined. Sprinkle 2/3 of the crumbs in bottom of a greased 9x13-inch pan. Spread cranberry filling over the crumbs, and top with the remaining crumbs. Bake at 375F for 30-35 minutes or until edges are slightly brown and caramelized and the center is bubbling. Cool completely, cut into squares, and serve.

Pumpkin Chess Bars

If you want an alternative to the traditional Pumpkin Pie for Thanksgiving, this recipe is for you. It's a variation on the Chess Bars I've posted earlier. The taste is similar to Pumpkin Pie, but the texture is a bit firmer, and the crust is thicker, too. Paula Deen makes many variations on these "Gooey Bars," but I haven't tried the others yet. I adjusted the amount of nutmeg, but everything else is pretty much the same. They're really a pleasant change for the holidays.

Pumpkin Chess Bars

Crust:
1 box yellow cake mix
1 egg
8 Tbsp. (1 stick) butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 tsp. vanilla
8 Tbsp. (1 stick) butter, melted
1 (16-ounce) box powdered sugar
1 tsp. cinnamon
1/2 to 3/4 tsp. nutmeg

Preheat oven to 350F.

In a large bowl, combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9x13 baking pan.

To make the filling: In a the same bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes, until the center is mostly set.

If desired, serve with whipped cream.


Recipe adapted from Paula Deen

Cranberry Upside Down Cake

Within the last few years, I've discovered that I love cranberries. I've always liked cranberry sauce, but I've been trying more and more recipes that include the tart little fruit. This one happens to be one of my favorites, and since cranberries freeze so well, it can be enjoyed any time of the year. You may think that you can get away with using a boxed cake mix and just making the topping, but please don't yield to that temptation. The results are FAR from spectacular. Go ahead, make it from scratch. Just this once. Please? You'll be glad you did.

Cranberry Upside Down Cake

Topping:

5 Tbsp. (1/3 cup) unsalted butter
2/3 cup light brown sugar
8 ounces (2 1/4 cups) fresh cranberries

Cake Batter:

1 1/2 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup unsalted butter, at room temperature
1 cup granulated white sugar
1 tsp. pure vanilla extract
2 large eggs, separated
1/2 cup milk
1/4 tsp. cream of tartar

Preheat oven to 350 F and place rack in the center of the oven. Butter (or spray) a 9-inch round cake pan. (I used a 9" square pan, and it worked just fine.)

Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking for a few more minutes until the sugar starts to caramelize. Then remove from heat, and pour into your prepared cake pan. Sprinkle evenly with the cranberries. (Note: If you use frozen cranberries the cake will take a little longer to bake than if you are using fresh cranberries.)

Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, cream the butter with the sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.

In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top.

Bake in preheated oven for 25-35 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool for about 15 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.

If desired, serve with softly whipped cream.

Recipe courtesy Joy of Baking

Chocolate Pumpkin Muffins

I'm not sure what could be more easy than these 'muffins'. I say 'muffins' because I thought they were more like cupcakes. Either way, they're really delicious, and a good way to sneak a veggie into an unsuspecting family member. The 'muffins' are extremely moist and tender and take no time at all to make. Perfect with a cup of coffee or hot chocolate, especially when they're still warm and the chocolate chips are all gooey...mmmm. Plus, they're not too bad for you (I think it's a Weight Watcher's recipe) at around 115 calories each (~2 points). Excuse me while I go make some more. I think I'll try this method with a spice cake mix, too, perhaps with butterscotch chips...

Chocolate (Pumpkin) Muffins

1 box devils food cake mix
1 (15 oz) can of pumpkin
2 egg whites
1/2 cup water
3/4 cup chocolate chips

Mix together all ingredients. Spoon batter into lined muffin pans. Bake at 350 degrees for 18-20 minutes until toothpick inserted in the center of a muffin comes out clean. Makes ~24 muffins.


Recipe from Real Mom Kitchen

Turkey & Stuffing Meatloaf with Cider Gravy

Before Thanksgiving arrives and you eat so much turkey that you never want to see it again, give this recipe a try. I know, I know...it's another Rachael Ray recipe. But this one is my favorite recipe I've made from her vast collection. I made it several times last year, and even my husband liked it (and he doesn't like meatloaf!). It's a nice twist on a comfort food dish that's perfect for Fall. This recipe makes quite a bit, so I shape it into 2 smaller loaves instead of one gigantic loaf. After all, leftovers are great, too! Oh, and don't forget the gravy - it's what 'makes' the meatloaf.

Turkey & Stuffing Meatloaf (Recipe courtesy Rachael Ray)

2 McIntosh or Gala apples, peeled and cut into small dice
1 Tbsp. lemon juice
2 pounds ground all-white-meat turkey or a mix of dark and white meat
3-4 ribs of celery, finely chopped
1 medium onion, finely chopped
1 Tbsp. poultry seasoning
1 large egg
Salt and freshly ground black pepper
2 cups chicken stock
2 cups stuffing mix
1 Tbsp. extra virgin olive oil (EVOO)

Pre-heat the oven to 400F.

In a large bowl, add the apples and lemon juice and toss together. Add the turkey, celery, onion, poultry seasoning, egg, salt and freshly ground black pepper.

In a medium size bowl, add the stock and the stuffing. Toss around, letting the stuffing soak up the liquid, then add it to the bowl with the turkey. Mix everything together well, then turn it out onto a parchment paper-lined baking sheet and shape it into 2 loaves. Coat with EVOO (I used a spray), transfer to the oven and roast until brown and cooked through, about an hour.


Cider Gravy (Recipe courtesy Rachael Ray)

4 Tbsp. butter
4 Tbsp. flour
2 cups apple cider
2 cups chicken stock
Salt and ground black pepper

In a skillet over medium-high heat, melt the butter. Stir in the flour, cook 1 minute then whisk in the cider and stock. Let thicken, season with salt and pepper, then serve.

Fudge Icing (or Candy)

Some families have recipes that are the highlight of every get-together. Often they've been passed down from generation to generation, and sometimes there are some tricks that are lost along the way that contribute to specific results. This is one of those recipes. I know my great-grandmother used to make this icing, and she was so good at it, she could pour it over (& between) a two-layer yellow cake. My dad has championed mastering of the recipe, but results have been varied - depending on the weather, etc. I've made it several times, with fairly consistent results, and I'm happy to post the recipe that we use on a 9x13 yellow sheet cake. It make take some practice, but this icing is totally worth it. Actually, it's worth it whether you put it on a cake or not. :) *Note, the texture is the key. If it cracks when you cut into it, you've probably got it right (though it will be messy); you can always score it before slicing for cleaner edges.

Fudge Icing (or Candy)

2 cups granulated sugar
3 Tbsp. Hershey's unsweetened cocoa powder (heaping)
1/2 cup milk
1 4-oz. stick margarine (I use BlueBonnet)
2 tsp. vanilla
dash salt
2 Tbsp. karo Syrup (light or dark) (I use light)

Mix the cocoa and sugar together first in a 3-quart saucepan, then add the milk and mix thoroughly. Chop up the margarine into small lumps and add to the sugar-cocoa mixture. Cook over medium heat until the margarine melts and the mixture begins to boil and bubble.

Once it boils, wait for 3 minutes then start to test in cold water. When a few drops forms a firm ball in the bowl of cold water it is done. (Usually 8-10 minutes of boiling is enough.) [I've found that cooking it, using a candy thermometer, until it reaches 170 F yields good results.] Set the pan off the heat. (Original directions say to put the pan in a pan of water until the bottom of the pan thickens, but I skip this step). Pour over the cake quickly or pour into a greased dish to harden. Let cool completely before cutting/serving.

He's Here!

Actually, he's been here for almost two weeks. And we're loving having a new member in our family. :)

I've got several new recipes to post, some of which are from last fall. But, they're good ones! Be sure to check back in coming weeks for fall yumminess.

Meanwhile, I'm going to go kiss those cute little fingers.

Apple Dumplings

It's apple season! And, if you're looking for a quick, easy, and tasty dessert, this is for you! I saw the recipe on the Pioneer Woman's blog and tried it while I had family in for the week. I wouldn't be surprised if Paula Deen had something to do with the recipe development due to the copious amounts of butter and sugar. I decided to scale it down a bit, so here's my modified version. It's still not low-cal, but it's more pleasing to my palette.

Apple Dumplings

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Recipe adapted from Ree Drummond

Spinach & Fruit Salad with Balsamic Vinaigrette

I wanted to share one more summery recipe before Fall began. It's a refreshing spinach salad, and the balsamic vinaigrette is really delicious paired with the fruit and almonds. I've made it several times this summer. Even though fresh strawberries aren't available year-round, this vinaigrette would be great at any time.

Spinach & Fruit Salad with Balsamic Vinaigrette

~10 oz. fresh spinach (baby spinach probably works better here)
~ 1 quart fresh strawberries, hulled & sliced (I use my egg slicer for this)
1 large can mandarin oranges, drained
~1 cup sliced or slivered almonds, toasted

Balsamic Vinaigrette

1/4 cup canola oil
2 Tbsp. balsamic vinegar
2 1/2 tsp. granulated sugar
1/4 tsp. dried tarragon
1/8 tsp. onion powder
1/8 tsp. garlic powder
dash dry mustard

Combine salad ingredients in a large bowl. Combine dressing ingredients in a jar; shake until well blended. When ready to serve, drizzle dressing over the salad and toss lightly.


Recipe adapted from Southern Food at About.com

Mango-Strawberry Sorbet Torte

Before it gets too cool outside, I wanted to share this recipe. It is a great summertime dessert. And, it's simple. I'm sure any flavored sorbet would do, but the strawberry & mango made a great tropical combination. The original directions included lime juice in the whipped cream 'frosting', but I opted to just zest part of a lime over the top before serving instead. I'm glad I did because the lime would have been too overpowering. There's a picture with the original recipe (see link below); my version disappeared before I could get a snapshot. So, give this one a try. You can even make it up to 3 weeks ahead of time and keep it in the freezer until needed.

Mango-Strawberry Sorbet Torte

Cake
1 box white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 pint (2 cups) mango sorbet, softened
1 pint (2 cups) strawberry sorbet, softened

Frosting
1 1/2 cups whipping cream
1/2 cup powdered sugar

Garnish, if desired, with lime zest and/or fresh strawberries

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 15x10x1-inch pan with baking spray with flour. Line with waxed paper; spray waxed paper.
2. In large bowl, make cake mix as directed on box, using water, oil and egg whites. Pour into pan. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; remove waxed paper. Cool completely, about 1 hour.
3. Cut cake crosswise into 3 equal sections. On long serving platter, place 1 section, rounded side down. Spread mango sorbet evenly over top. Place another cake section onto the sorbet; press down. Spread with strawberry sorbet. Top with remaining cake section; press down. Cover lightly; freeze about 2 hours or until firm.
4. In large bowl, beat frosting ingredients with electric mixer on high speed until stiff peaks form. Frost sides and top of torte. Freeze about 1 hour or until firm. Just before serving, garnish top with lime zest and strawberries.

To serve, let stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut crosswise 7 times to make a total of 16 slices.


Recipe adapted from Betty Crocker

Blueberry Scones

This recipe hails from America's Test Kitchen, and it's so simple you should go immediately make some to stash in the freezer and pull out any time to bake for breakfast or brunch. They are really delicious and don't need any condiments to accompany them as normal scones do - like lemon curd, clotted cream, or jam. (However, any of these would be great with them; they're just not necessary.)

I adjusted the amount of fruit used because the dough is too yummy to be crowded out by all those berries. These would work well with any berry, but if using strawberries, be prepared for a slightly longer baking time since they have more moisture in them. If you don't have any lemons to zest, it's okay - they're still really good. Oh, and I cut them into 16 triangles instead of 8 for better portion size.

Blueberry Scones

16 tablespoons unsalted butter (2 sticks), frozen whole (will only use 10 Tbsp)
~ 1 cup fresh blueberries, picked over (can use frozen, but do not thaw!)
1/2 cup whole milk (2% works just fine)
1/2 cup sour cream (low fat also works, just not fat-free)
2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest

1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.

2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

4. Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles (and then cut each triangle in half to make 16 triangles) and transfer to parchment-lined baking sheet.

6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.


It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and workbowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scone dough in advance.


To Make Ahead:
After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.

Recipe adapted from America's Test Kitchen