Pumpkin Whoopie Pies with Maple Cream Cheese Frosting!
Recipe found here: http://www.browneyedbaker.com/2010/09/29/pumpkin-whoopie-pies-maple-cream-cheese-frostin/

Pumpkin Whoopie Pies with Maple Cream Cheese Frosting!

Recipe found here: http://www.browneyedbaker.com/2010/09/29/pumpkin-whoopie-pies-maple-cream-cheese-frostin/

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Peach Cheesecake
Crust:1 1/2 cups finely ground graham cracker crumbs1/3 cup white sugar6 tablespoons butter, melted
Cheesecake:
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
1/2 cup of peach preserves
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter and sugar. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour half of the filling into prepared crust.
4. Drop the peach preserves by the spoonful on top of the cheesecake.
5. Pour the rent of the filling into the springform pan.
6. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
I opted to top it with a homemade whipped cream with peach preserves and then with fresh peach slices.

Peach Cheesecake

Crust:
1 1/2 cups finely ground graham cracker crumbs1/3 cup white sugar6 tablespoons butter, melted


Cheesecake:

4 (8 ounce) packages cream cheese

1 1/2 cups white sugar

3/4 cup milk

4 eggs

1 cup sour cream

1 tablespoon vanilla extract

1/4 cup all-purpose flour

1/2 cup of peach preserves


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

2. In a medium bowl, mix graham cracker crumbs with melted butter and sugar. Press onto bottom of springform pan.

3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour half of the filling into prepared crust.

4. Drop the peach preserves by the spoonful on top of the cheesecake.

5. Pour the rent of the filling into the springform pan.

6. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

I opted to top it with a homemade whipped cream with peach preserves and then with fresh peach slices.

1 Notes 0

Pecan Pie Barsfrom The Pastry Queen by Rebecca RatherCrust1 1/2 cups of unsalted butter at room temperature1 cup firmly packed golden brown sugar4 cups of flour1 tsp saltFilling8 large eggs6 cups firmly packed golden brown sugar1/4 cup burbon (optional)6 tbls unsalted butter, melted2 tbls vanilla extract1 cup all purpose flour1 tsp salt2 cups sweetened flaked coconut2 cups chopped pecansTo make crust: Preheat oven to 350 degrees. Grease two 9x13 pans. Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed about 1 minute. Add the sugar and beat about 1 minute, until fluffy. Add the flour and salt; mix on low speed until evenly incorporated but still crumbly. Divide and press the mixture evenly over the bottom of the prepared pans. Bake the crust for 15 to 20 minutes, until it has darkened to a deep golden brown. Leave the oven on at 350 degrees.To make the filling: Whisk the eggs and sugar in a large bowl until blended. Stir in the bourbon, butter, vanilla, flour, and salt. Mix in the coconut and pecans. Pour the filling evenly over the cooled crust. Bake until set, about 25-30 minutes. Make sure to cool thoroughly!

Pecan Pie Bars
from The Pastry Queen by Rebecca Rather

Crust
1 1/2 cups of unsalted butter at room temperature
1 cup firmly packed golden brown sugar
4 cups of flour
1 tsp salt

Filling
8 large eggs
6 cups firmly packed golden brown sugar
1/4 cup burbon (optional)
6 tbls unsalted butter, melted
2 tbls vanilla extract
1 cup all purpose flour
1 tsp salt
2 cups sweetened flaked coconut
2 cups chopped pecans

To make crust: Preheat oven to 350 degrees. Grease two 9x13 pans. Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed about 1 minute. Add the sugar and beat about 1 minute, until fluffy. Add the flour and salt; mix on low speed until evenly incorporated but still crumbly. Divide and press the mixture evenly over the bottom of the prepared pans. Bake the crust for 15 to 20 minutes, until it has darkened to a deep golden brown. Leave the oven on at 350 degrees.

To make the filling: Whisk the eggs and sugar in a large bowl until blended. Stir in the bourbon, butter, vanilla, flour, and salt. Mix in the coconut and pecans. Pour the filling evenly over the cooled crust. Bake until set, about 25-30 minutes. Make sure to cool thoroughly!

2 Notes 0

Dutch Apple Cheesecake!

Recipe can be found here: http://honeyedhashette.blogspot.com/2009/02/dutch-apple-cheesecake.html

I found that I didn’t like the amount of nutmeg, but I made this for a friends birthday and he LOVED it.

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Chocolate Cookies w/kisses
1 1/4 cups butter 2 cups white sugar 2 egg 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 54 milk chocolate candy kisses, unwrapped
I used Irish Cream, Cherry Cordial, Buttercream, and Coconut Cream kisses that we had leftover from the holidays.
Preheat oven to 350 degrees
In large bowl mix butter and sugar till fluffy, add eggs and vanilla mix well. Sift together flour, cocoa, baking soda, and salt, and add to creamed mixture.
Roll dough into balls about 1 inch in diameter. Place balls on ungreased cookie sheet and bake for 8 to 10 minutes. Place unwrapped chocolate kiss in the center of each cookie while still hot

Chocolate Cookies w/kisses

1 1/4 cups butter
2 cups white sugar
2 egg
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
54 milk chocolate candy kisses, unwrapped

I used Irish Cream, Cherry Cordial, Buttercream, and Coconut Cream kisses that we had leftover from the holidays.

Preheat oven to 350 degrees

In large bowl mix butter and sugar till fluffy, add eggs and vanilla mix well. Sift together flour, cocoa, baking soda, and salt, and add to creamed mixture.

Roll dough into balls about 1 inch in diameter. Place balls on ungreased cookie sheet and bake for 8 to 10 minutes. Place unwrapped chocolate kiss in the center of each cookie while still hot

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Cinnamon Sugar Donut Muffins
Batter2 cups flour1 Tbsp baking powder½ tsp baking soda½ tsp salt1 tsp cinnamon2 large eggs1 cup plain yogurt (I used low-fat plain yogurt)2/3 cup packed brown sugar4 to 8 tbsp oil ( I used 4 tbsp oil)1 tsp vanillaTopping1/2 stick butter, melted1/4 cup sugar½ tsp cinnamon
Position oven rack in the middle position and preheat oven to 400 degrees. Line a standard muffin pan with paper cups. Whisk flour, baking powder, baking soda, salt and cinnamon in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Don’t over mix; batter should not be smooth. Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.
While the muffins are baking, melt 1/2 stick butter and place in a bowl just large enough to hold a muffin. Combine sugar and cinnamon in a small, shallow bowl. As soon as the muffins are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool.

Cinnamon Sugar Donut Muffins

Batter
2 cups flour
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
2 large eggs
1 cup plain yogurt (I used low-fat plain yogurt)
2/3 cup packed brown sugar
4 to 8 tbsp oil ( I used 4 tbsp oil)
1 tsp vanilla
Topping
1/2 stick butter, melted
1/4 cup sugar
½ tsp cinnamon


Position oven rack in the middle position and preheat oven to 400 degrees. Line a standard muffin pan with paper cups. Whisk flour, baking powder, baking soda, salt and cinnamon in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Don’t over mix; batter should not be smooth. Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.

While the muffins are baking, melt 1/2 stick butter and place in a bowl just large enough to hold a muffin. Combine sugar and cinnamon in a small, shallow bowl. As soon as the muffins are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool.

1 Notes 0

Cream puffs!
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk 
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
 1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto baking sheet lined with parchment paper.
4. Bake for 20 to 25 minutes in the preheated oven,  until golden brown. Centers should be dry. 							5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.6. Dust with powdered sugar and EAT!

Cream puffs!

2 (3.5 ounce) packages instant vanilla pudding mix

2 cups heavy cream

1 cup milk 

1/2 cup butter

1 cup water

1/4 teaspoon salt

1 cup all-purpose flour

4 eggs


1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.

2. Preheat oven to 425 degrees

3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto baking sheet lined with parchment paper.

4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry. 5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.6. Dust with powdered sugar and EAT!

1 Notes 0

These are chocolate cupcakes with cream cheese frosting. The chocolate cupcakes are homemade using cocoa from Penzeys and butter milk. Made for a friends birthday by request.

These are chocolate cupcakes with cream cheese frosting. The chocolate cupcakes are homemade using cocoa from Penzeys and butter milk. Made for a friends birthday by request.

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SECOND ATTEMPT
I used blanched almonds and was able to get them ground a lot finer. Yay! I also used aged egg whites instead of using the short cut of microwaving them. Followed all the same steps, and added some food coloring. Instead of chocolate ganache I went with chocolate buttercream. I cooked them a little longer, but they were a bit bigger and stuck to the dang parchment paper. They did turn out a lot better, but maybe I folded the batter too much? I will try again!

SECOND ATTEMPT

I used blanched almonds and was able to get them ground a lot finer. Yay! I also used aged egg whites instead of using the short cut of microwaving them. Followed all the same steps, and added some food coloring. Instead of chocolate ganache I went with chocolate buttercream. I cooked them a little longer, but they were a bit bigger and stuck to the dang parchment paper. They did turn out a lot better, but maybe I folded the batter too much? I will try again!

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So this was my first attempt at the French pastry they call Macarons. Not macaroons mind you. No coconut here. It’s a finicky pastry, and for a first shot at it I don’t think I did too shabby. I should’ve used blanched almonds and I think they needed to cook a little longer. I also bought my first kitchen scale in order to measure for grams. If I end up using it more I may look into getting a nicer one.

So this was my first attempt at the French pastry they call Macarons. Not macaroons mind you. No coconut here. It’s a finicky pastry, and for a first shot at it I don’t think I did too shabby. I should’ve used blanched almonds and I think they needed to cook a little longer. I also bought my first kitchen scale in order to measure for grams. If I end up using it more I may look into getting a nicer one.

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