Pumpkin Pie Bars

If you just don't think you can bake the perfect Pumpkin Pie, these Bars are the perfect alternative.

Pumpkin Pie Bars from Pillsbury

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 11" X 7" Rimmed Sheet Pan lined with Parchment Paper having over all 4 sides by 2". I cut 2 separate pieces.
Spray with a Cooking Spray or brush well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 can of Pillsbury refrigerated Crescent Recipe Creations Seamless Dough Sheet.
2 Large Eggs
1 (15oz.) can of Pure Pumpkin
1 C Heavy Cream
1/2 C Brown Sugar
1/4 tsp Corn Syrup
1 TBS Pumpkin Pie Spice
1/2 tsp Salt

Whipped Cream and Pumpkin Pie Spice for Garnish

Roll out the Dough and press into the pan on the bottom and up the sides.

In a large mixing bowl with an electric hand mixer:
Eggs
Pumpkin
Heavy Cream
Brown Sugar
Corn Syrup
Pumpkin Pie Spice
Salt
Beat well.

Pour over the Dough.
Bake 45 - 55 minutes.

Remove pan to a rack and cool for 1 1/2 hours.
Lift the parchment paper and transfer the bars to a flat surface.
Cut into squares.
Garnish each serving with Whipped Cream and dust with Pumpkin Pie Spice.

Enjoy!
Peace in the Kitchen!

Pumpkin Cookies with a Streusel Topping

I don't think this needs an introduction. It's Fall and it's made with Pumpkin.

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper.

Pumpkin Cookies:

12 TBS Butter. room temperature
3/4 C Brown Sugar
1/4 C Granulated Sugar
1 small box of Pumpkin Spice Instant Pudding Mix
2 Large Eggs
1 tsp Vanilla
1 tsp Baking Soda
2 1/2 C Flour

Topping:
4 TBS Butter, cold and cubed
1/4 C Granulated Sugar
1/4 C Brown Sugar
1/3 C Flour
1/2 tsp Cinnamon

Topping Directions:
In a medium mixing bowl, sift together:
Granulated Sugar
Brown Sugar
Flour
Cinnamon
Whisk well.

Use a Pastry Blender to cut in the cold Butter and form a Crumble.
Set aside.

Dough Directions:
In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat for 3 - 5 minutes.

Add:
Dry Pumpkin Pudding Mix.
Beat until completely incorporated.

Add:
Eggs
Vanilla
Beat until incorporated.

Use a 1 1/2" Cookie Scoop to form a ball.
Gently press some of the Topping into the balls.
Bake 8 - 10 minutes.

Enjoy!
Peace in the Kitchen!

Apple Pecan Bread Pudding

I have my favorite recipe for Bread Pudding and it's the only one I make. I decided to add this Fall version to my collection.

The Jonagold Apple is a cross between a crisp Golden Delicious
and a Crimson Jonathan.
It has a Green-Yellow base color with Crimson, brindled covering color.
It's juicy and aromatic with a Sweet - Sour taste.
They're most popular in Belgium and is considered one of
the top fifteen most popular Apples in the United States.
It's the only Apple I use for Baking.

Apple Pecan Bread Pudding

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

8 C cubed day old French Baguette Bread.
1 C Hot Water
1 C Brown Sugar
8 TBS Butter, melted
1/2 tsp Almond Extract
1/2 tsp Vanilla
1 tsp Nutmeg
2 large Eggs, beaten
1 tsp Cinnamon
1/2 C Half and Half
1 C Golden Raisins
3 Jonagold Apples, peeled, cored and chopped.
1 C chopped Pecans

Put the Bread in a Large Mixing Bowl and pour the water evenly over the Bread.
Set aside.

In a medium bowl:
Sugar
Butter
Almond Extract
Vanilla
Eggs
Cinnamon
Half and Half
Raisins
Apple
Stir with a blending fork to combine well.

Pour over the Bread.
Mix well with your hands.
Sprinkle the top with Pecans.
Bake 35 - 40 minutes.

Garnish individual servings with Whipped Cream.

Enjoy!
Peace in the Kitchen!

Sunday Chocolate Cake

I consider this an all American Classic Chocolate Cake. When I first saw the recipe, I knew that I would love the simplicity and I love the name. It evokes images of Families gathering together for Sunday Supper. Sometimes a dessert doesn't have to be fancy or decadent to be delicious. This is one of those recipes.
I also love it because it's made in the All American, Iconic 9" X 13" Pan. If you follow my Blog, you know that I've dedicated an entire post to the 9" X 13" pan.  I love all recipes made in it!
Rather than re write the recipe, I am sharing the link so you can see the photographs of the process. For my friends around the world, you should try this one!

http://cookiesandcups.com/sunday-chocolate-cake/

Enjoy!
Peace in the Kitchen!

Chocolate Chess Pie

"Chess Pie was believed to be brought from England and could be found in New England and Virginia." "The origin of the name may have come from the term "pie chest", a name for a Pie Safe."
I would put Chess Pie at the top of my list of favorite Pies. I like the simplicity and the delicious taste.
I couldn't resist posting this recipe for a Chocolate version of Chess Pie. I researched many recipes and came up with this one as a Best of the Best recipe. It's Creamy and Crunchy.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" unbaked Pie Crust either purchased or homemade.
1 - 9" Pie Pan

1 1/4 C Granulated Sugar
3 TBS Unsweetened Cocoa Powder (buy the best you can afford)
1/4 tsp Espresso Coffee Powder. I only use Medaglia d'Oro.
A pinch of Salt
4 TBS Butter, melted and cooled to room temperature.
5 oz. Evaporated Milk
1 tsp Vanilla
2 Eggs, beaten.

In a large bowl:
Sugar
Cocoa
Espresso
Salt
Whisk well.

In a medium bowl:
Butter
Milk
Whisk well.
Add to the Cocoa mixture.
Beat on high with an electric hand mixer just to combine.
Add :
Vanilla
Eggs
Continue to beat on high for 3 minutes.

Pour into the Pie Crust.
Bake for 35 - 40 minutes.
Remove the pan to a rack and cool for at least 1 hour.
The center may appear soft but it will continue to set as long as it's left to cool.

Enjoy!
Peace in the Kitchen!

Gingerbread Recipe and other Recipes for 6 C Bundt Pans or 9" X 5" Loaf Pans

I decided to post this recipe because I have a large collection of 6 C Decorative Holiday Nordic Ware Bundt and Loaf Pans. I never remember what the recipes are for the pans.

Here's what you'll need:
Preheat the oven to 350 degrees.
Any 6 C Bundt Pan, a Decorative Holiday Loaf Pan or a regular 9" X 5" Loaf Pan, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's the perfect release
mix.

Gingerbread:

16 TBS Butter, room temperature.
1 1/4 C Flour
1 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Cinnamon
3/4 tsp Ground Ginger
3/4 tsp Nutmeg 1/4 tsp Ground Cloves
1/2 C Dark Brown Sugar
1/2 C Granulated Sugar
4 Large Eggs
1 tsp Vanilla
Confectioner's Sugar for Dusting.

In a large mixing bowl, sift together:
Flour
Salt
Baking Soda
Baking Powder
Cinnamon
Nutmeg
Ginger
Clove
Whisk well.

In a Stand Mixer with a Paddle Attachment:
Butter
Brown Sugar
Granulated Sugar
Beat on medium speed for 3 - 5 minutes.
Add:
Eggs, 1 at a time, incorporating after each addition.

Add:
Vanilla
Beat just until combined.

Reduce speed to low.
Slowly Add:
Flour Mixture
Beat just until combined. Don't over Mix.

Pour batter into the pan.
Smooth the top with an offset spatula.
Bake for 45 - 50 minutes.

Remove pan to a rack to cool completely.
Transfer to a serving platter and Dust with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

I had to get this recipe on the Blog this Season.
I love all things Pumpkin.
My wife has been baking Pumpkin Bread, Pumpkin Scones, Pumpkin Muffins and some incredible Pumpkin Cornbread. Here's another great Pumpkin pairing it with Ginger. The perfect combination for the Fall Season.

From the day I discovered these, I have never used anything else.
I've stopped using Corn Syrup and traditional Molasses
If you can get these two ingredients, I absolutely recommend them.
The taste is amazing.
I only use Lyle's Golden Syrup in my Pecan Pies too.

Pumpkin Gingerbread

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 5" Loaf Pan, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's the perfect release mix.

4 TBS Butter
1/2 C Vegetable Oil
1 C Brown Sugar
2 Large Eggs
The Juice of 1 Orange
1 3/4 C Pure Pumpkin
2 TBS Diced Candied Ginger
3 C Flour
5 tsp Ground Ginger
2 tsp Cinnamon
1/2 tsp Salt
2 tsp Baking Powder
1/4 C Lyle's Golden Syrup ( you can use Corn Syrup if you can't find Lyle's, but it's the best)
1/2 C Lyle's Black Treacle ( you can use Dark Molasses if you can't find Lyle's)
1 tsp Baking Soda
3/4 C Boiling Water

In a Stand Mixer with a Paddle Attachment:
Butter
Oil
Brown Sugar
Beat for 3 - 5 minutes.
Add:
Eggs, 1 at a time until each one is incorporated.

Fold in Orange Juice
Pumpkin
Candied Ginger.

In a Medium Bowl, sift together:
Flour
Ground Ginger
Cinnamon
Salt
Baking Powder
Whisk well and set aside.

In a Small Bowl:
Golden Syrup
Black Treacle
Baking Soda
Boiling Water
Whisk well.

Alternately add the Dry and the Wet ingredients into the Pumpkin Mixture.
Mix just until incorporated. Don't over mix.

Pour the batter into the pan.
Bake 60 minutes.
A toothpick in the center should come out clean.
Remove pan to a rack to cool for 10 minutes.
Invert on to a rack to cool completely.

Enjoy!
Peace in the Kitchen!

I love all pans made by Nordic Ware. Cake Pans, Loaf Pans, Bread Pans, Bundt Pans and the designs go on and on and on.
We have so many of them and they just keep coming out with new designs. I just told my wife about a new Pumpkin Patch Design that I want and she said....... "we have one.  I looked and we do have one, but it's not the same design. They came out with a newer and bigger version of a (similar, but not quite the same) design. They're really good at that so of course I have to get the new one.
Use a traditional loaf pan if you don't have a decorative one or a 6 C Bundt Pan.

Here's the pan we have:

Here's the adapted recipe for Orange Spice Pumpkin Bread:

1 1/2 C Flour
1/2 tsp Baking Powder
3/4 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Ground Ginger
1/4 tsp Nutmeg
1/4 tsp Allspice
1 tsp Cinnamon
10 TBS Butter, melted
1/2 C Packed Brown Sugar
1 C Granulated Sugar
2 tsp Orange Zest
3 Eggs, beaten
1 C Pumpkin Puree

Glaze:
3/4 C Water
The Zest of 1 Orange
2 TBS diced candied Ginger
1/2 C Granulated Sugar

Preheat the oven to 350 degrees.
Brush the pan well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each mixed well in a jar and kept refrigerated. I always have it available for all of my baking needs. It's amazing in the most intricate Bundt Pan designs.

In a large mixing bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Ground Ginger
Nutmeg
Allspice
Cinnamon
Whisk well and set aside.

In a stand mixer with a paddle attachment:
Butter
Brown Sugar
Granulated Sugar
Orange Zest
Beat for 2 minutes.
Add:
Eggs
Pumpkin Puree
Beat just until incorporated well about 2 -3 minutes.
Fold in the flour mixture in two additions, by hand with a rubber spatula.

Pour the batter into the prepared loaf pan and bake for 55 minutes. A toothpick inserted in the center should come out clean.
Transfer the pan to a rack for 15 minutes.

Make the glaze:
In a small saucepan on medium heat:
Water
Orange Zest
Candied Ginger, finely minced.
Simmer, covered for 3 minutes.
Strain the mixture through a fine mesh sieve over a glass measuring cup.
Pour 1/2 of the mixture into a clean saucepan and discard the rest.
Whisk in the granulated sugar.
Return to a simmer over medium heat and cook uncovered for 2 minutes to thicken.

Transfer the cake onto a work surface and gently tap the pan to loosen the cake. Set the rack over a sheet pan lined with waxed paper.
Invert the cake onto the rack, remove the pan and turn the cake over so it's right side up on the rack.
Use a pastry brush and cover the cake with the glaze.
Let it cool completely before serving.

Enjoy!
Peace in the Kitchen!


Thanksgiving Pumpkin, Pear, Orange and Walnut Bread:

Here's what you'll need:
Preheat the oven to 350 degrees.
2 - Standard sized Loaf Pans, brushed with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour.) Mix well in a jar and keep refrigerated. I start with 1C of each and always have it available for all of my baking needs.

2 C Brown Sugar
1 1/2 C Canned Pumpkin Puree
1/2 C Vegetable Oil
2 Eggs
2 tsp Baking Soda
1 1/4 tsp Ground Ginger
3/4 tsp Cardamom
4 tsp Grated Orange Zest
1/2 tsp Salt
1 C Chopped Walnuts
1 1/2 C Chopped Dried Pears.
2 1/2 C Flour

In a large mixing bowl:
Brown Sugar
Pumpkin Puree
Oil
Eggs
Baking Soda
Ginger
Cardamom
Orange Zest
Salt
Stir well, just to incorporate. Don't over mix.

Fold in by hand:
Walnuts
Pears
Stir just to combine well.

Divide the batter equally among the 2 prepared loaf pans.
Bake for 55 minutes. A toothpick in the center should come out clean.
Remove pans from oven to a cooling rack for 10 minutes.
Invert the loaves onto the rack and cool completely.

Enjoy!
Peace in the Kitchen!

Cranberry Mousse #2 and my Original Cranberry Mousse recipe from 1985

I have a Best of the Best recipe for Cranberry Mousse. I've been making it since 1985.
I've served it every Thanksgiving since then.
Every year my grandchildren ask if I've made it for Thanksgiving dinner, and I do!


This year I've added a recipe for Cranberry Mousse #2.
It's posted it at the end of the Original one.

This is for The Original Cranberry Mousse recipe.

Best of the Best!
Original Cranberry Mousse:

I've tried to double the recipe and it doesn't work. If you need more, make more!

1 C Cranberry Juice
1- (3 oz.) package of Raspberry Jello or,  (1/3 C or 6 TBS) I often buy Raspberry Gelatin in bulk.
1- Can (16oz.) Jellied Cranberry Sauce
1 C Heavy Cream, whipped (the perfect Whipped Cream: 1C Heavy Cream, 1 tsp Vanilla, 1 TBS Confectioner's Sugar) In a Stand Mixer with a whisk attachment or  in a bowl with a hand mixer.

In a saucepan:
Heat Juice to boiling
Stir in Jello until dissolved
Add Cranberry Sauce and cook until dissolved.
Transfer to a bowl and refrigerate until thickened.

It can stay in the refrigerator overnight, It gets really nice and thick.

This is the perfect texture before folding in the Whipped Cream

Whip the Cream and fold into the Jello mixture.

The perfect consistency.

Transfer to a clear serving bowl to serve.
Refrigerate covered until ready to serve

Enjoy!
Peace in the Kitchen!



This is my latest recipe for Cranberry Mousse.

Cranberry Mousse #2:

This recipe uses Frozen, thawed Cranberries.

1 C Orange Juice

1 C Granulated Sugar

1 package of Unflavored Gelatin 

8 oz. Frozen Cranberries, thawed

16 oz. Frozen Cool Whip, thawed

The zest of 1 Orange

In a Saucepan on medium heat:

Orange Juice

Sugar

Heat until Sugar is completely dissolved.

Transfer to a large bowl (the final recipe will end up in this bowl.)

Cover with Plastic Wrap .

Refrigerate 30 minutes.

In a Food Processor:

Cranberries

1/4 C of the Orange Syrup

Purée until smooth.

Transfer to a bowl.

Sprinkle Gelatin over the remaining Orange Syrup.

Allow to sit for a few minutes.

Stir until the Gelatin dissolves completely.

Add:

Cranberries

Stir to combine well.

Fold in Orange Zest.

Fold in Cool Whip.

Cover and Refrigerate at least 4 hours.

Enjoy!

Peace in the Kitchen!