Sunday, September 21, 2014

Pumpkin Cake with 2 ingredients and dusted with Confectioner's Sugar

Here's another easy Pumpkin dessert recipe using only 2 ingredients plus Confectioner's Sugar for dusting the cake instead of Icing.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking pan brushed with Pan Release Mix. (Equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well in a jar and refrigerated. I always have it available for all of my baking needs.

1 (18.25 oz.) Box of Spiced Pumpkin Cake Mix. I only use Duncan Hines Cake Mixes. It's what I learned when I was a cake decorator.
1 (15 oz.) can of 100% Pure Pumpkin

In a large bowl, with a wooden spoon:
Cake Mix
Mix well, by hand with a wooden spoon, until well combined and smooth.
You can also do this process in a Stand Mixer. I opted for the Stand Mixer and photographed it.
Spread evenly in the prepared pan.
Bake 25 - 30 minutes, until a toothpick in the center comes out clean.
Remove pan to a rack and cool completely.
Just before serving, dust the cake with Confectioner's Sugar and cut into squares.
Place the squares on a serving platter and lightly dust again with the sugar. It makes a nice presentation.

Peace in the Kitchen!

Pumpkin Brownies with 2 ingredients and Pumpkin Frosting.

It doesn't get much easier than this.

Pumpkin Brownies

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 9" baking pan, completely lined with foil and sprayed with a cooking spray.

1- Family Size box (19.5oz.) Brownie Mix I use 1 bag of Ghirardelli Triple Chocolate Brownie Mix. It's the only brownie mix I ever use for all of my brownie recipes.
1 - (15oz.) can of  100% Pure Pumpkin

1/2 C Butter
2 C Confectioner's Sugar
1/2 tsp Pumpkin Pie Spice

In a medium mixing bowl:
Brownie Mix
Mix by hand just until incorporated, don't over mix.
Spread batter into the pan.
Bake for 25 - 30 minutes until a toothpick in the center comes out clean.
Remove pan to a rack and cool completely.

Make the Frosting:
In a large bowl with an hand mixer:
Beat until smooth.
Gradually add Confectioner's sugar in a few batches, on low speed.
Increase the speed and beat until fluffy.

Remove the brownies from the pan onto a flat surface.
Spread  Frosting evenly over the brownies.
Cut into squares.

Peace in the Kitchen!

Cinnamon Chip Cookies

This needs no introduction or story. I just happen to like cinnamon!

1/2  butter, room temperature
1/2 C brown sugar
1/2 C granulated sugar
2 eggs
1 TBS vanilla
2 C cake flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 - 10 oz. bag of cinnamon chips

Preheat the oven to 350 degrees.

In a stand mixer with a paddle attachment:
Beat butter and both sugars until creamy, light and fluffy.

Add eggs, one at a time, incorporating well after each one.
Add vanilla.

In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.

Add dry ingredients in small batches, to the wet ingredients.
Mixing well each time to completely incorporate.
Fold in cinnamon chips by hand.

Line a cookie sheet with parchment paper.
Use a medium cookie scoop and drop the cookies 2 " apart.
Bake for 7 - 8 minutes.

Remove from the oven and cool on the cookie sheet for 5 minutes.
Transfer to a cooling rack and cool completely.

Peace in the Kitchen!

French Goat Cheese Cookies

This is a recipe that I got from friends in France.
It may sound unusual to Americans, but these cookies are delicious.

1/2 pound butter, room temperature
2 C Sugar
3 eggs, room temperature, beaten
1 C Ricotta Cheese
1 C French Goat Cheese
4 C flour
1 TBS salt
1 tsp Baking Soda
1 TBS Vanilla

2 C confectioner's sugar, sifted
2 TBS vanilla
2 TBS whole milk

In a stand mixer with a paddle attachment:
Cream together butter and sugar until creamy and smooth
ricotta cheese
goat cheese
Blend well

baking soda
Blend well

Line a baking sheet with parchment paper.
Using a 1 1/2" cookie scoop, drop dough onto the pan.
Bake at 350 degrees for 10 - 12 minutes.
They will be lightly browned.
Cool on the pan for 5 minutes.
Transfer to a wire rack to cool completely.

In a bowl, mix:
Confectioner's sugar

Put aside until ready to ice cookies.
Place the rack of cookies on top of a sheet pan and spoon icing over cookies.
Allow to dry before serving.

Peace in the Kitchen!

Aunt Faye's Christmas Cookie

This is another Christmas Cookie Recipe from Aunt Faye.

1/2 C Raisins
1 C Vegetable Shortening
1 1/2 C packed Brown Sugar
1/4 C Molasses
3 Eggs
3 1/2 C Sifted Flour
1.2 tsp Salt
1 tsp Baking Soda
3 tsp Cinnamon
1/4 tsp Clove
1/2 tsp Nutmeg
1/4 tsp Allspice
1 C chopped Walnuts
1 C  peeled & finely chopped Apple ( I prefer Jonagold Apples)

Rinse Raisins in Hot Water, dry them

Cream Shortening and Sugar in a stand mixer ( until creamy) This can be mixed for up to five minutes.
Add Molasses
Add Eggs, one at a time

Sift  in a separate bowl:
Baking Soda
Add this mixture to the Shortening mixture.
Mix lightly

Fold in Walnuts  Apples, Raisins

Drop by spoonfuls onto a Parchment Paper lined, or Silpat lined Cookie Sheet. ( I use a cookie scoop)

Bake at 350 degrees for 12 - 15 minutes.

Peace in the Kitchen!

Pillsbury Layered Cookie Bars

This is an adaptation of a recipe from Pillsbury.
I changed a few things to make it different and personal.

Here's what you will need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking pan sprayed with a Vegetable Cooking Spray. I use my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and keep it refrigerated in a jar until I need it. I always have some available for all of my baking needs.

1 (16.5oz) roll of Pillsbury refrigerated Chocolate Chip cookie dough.
1/2 C finely crushed Nabisco Vanilla Wafers
2 C Chocolate Chips
1 C Flaked Coconut
1 C Chopped Pecans
1 (14oz.) can of Sweetened Condensed Milk.

Break up the cookie dough and sprinkle it evenly into the pan.
Press the dough to form a crust.

Layer the following over the crust:
Chocolate Chips
Cookie Crumbs
Drizzle evenly with Sweetened Condensed Milk.

Bake for 35 - 45 minutes, edges will be golden brown.
The center may not appear to be set but it will after cooling for at least 2 hours.
Cool Completely before cutting into squares.

Peace in the Kitchen!

Christmas Figgy Pudding Cookies

Figgy Pudding makes me think of England during the time of Charles Dickens. It evokes images of Christmas and Jolly Old England.
I love the idea of a Figgy Cookie.

1 1/2 C Flour
1 tsp  Sea Salt
1 tsp Nutmeg
1 tsp Cinnamon
10 large Turkish or Caliymirna Figs , diced
1 C Milk
1 TBS Orange Zest (1 Orange)
3/4 C (1 1/2 sticks) Butter, softened
3/4 C Powdered Sugar
1 large Egg

Brandy Glaze:

1/2 C Powdered Sugar
1/2 C Butter, softened
2 TBS Brandy
1/2 tsp Vanilla

Cookie Instructions:
In a small bowl:
Whisk and set aside.

In a saucepan on low heat:
Diced Figs
Stir occasionally for 15 minutes.

In a Stand Mixer with a paddle attachment:
Butter (3/4 C)
Mix on medium - high for 2 minutes, until fluffy.
Sift 3/4 C of the Powdered Sugar into the BUtter, until smooth.
Add Egg and reduce to low speed.
Add Flour mixture just until combined.

Strain the Figs
Add them along with the zest to the dough.
Fold, by hand, until all ingredients are evenly distributed.
Wrap dough in plastic wrap and refrigerate 2 hours.

Preheat oven to 350 degrees.
Roll out dough on a floured surface to 1/8" thick.
Cut cookies with a 2" round cookie cutter.
Place on a Parchment Paper lined Sheet Pan 1" apart.
Bake for 10 - 12 minutes. Edges should be golden brown.

Remove from the oven and cool 10 minutes on the sheet pan.
Transfer cookies to a cooling rack until completely cooled.

Brandy Glaze Instructions:

In a saucepan on medium - low heat:
Combine all Glaze ingredients and stir until the sauce is smooth.
Use a fork and drizzle the warm glaze over the cookies.
Allow the drizzle to cool before serving.

Peace in the Kitchen!