Pumpkin Cheesecake Dessert

Who says pumpkin desserts are just for Fall, they tastes really good during quarantine too.

1½ cups crushed gingersnaps* (about 30 cookies)
1/4 cup butter, melted
5 pkg. (8oz) cream cheese, softened
1 cup sugar
1 can (15oz) pumpkin
1 tsp cinnamon
1 tsp vanilla
5 large eggs, room temperature, beaten
nutmeg
maple syrup
whipped cream

In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13×9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg. Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight. Cut into squares; serve with syrup, if desired (I forgot the maple syrup in the picture!) and whipped cream. Refrigerate leftovers. Recipe from tasteofhome.com.
*I used Biscoff cookies, chocolate cookies would be good too.

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Favorite Pies!

Here is what I am making to take for our family’s Thanksgiving dinner. I hope you all have a wonderful Thanksgiving Day with delicious PIES!

Lemon Truffle Pie is a tart, sweet, creamy addition for any occasion. This has become a favorite to make whenever we get together as a family.

Cherry Apple Pie is a three-generation family favorite. In fact, when it is my oldest son’s birthday, this is his request instead of cake.

Triple Chocolate Hazelnut Pie is a chocolate lover’s delight! Totally worth the work and the calories.

My Pumpkin Eggnog Pie has one simple change to the old favorite, substitute eggnog for the milk in the good ol’ pumpkin pie recipe. For another flavorful twist, this year I think I will put the filling in a ginger snap crumb crust.

This recipe for Old Fashioned Raisin Pie is my dad’s favorite, it is also one of the most viewed recipes on my website.

Peanut Butter & Chocolate Fudge Cream Pie is a recipe I made up back in 2012. If you love peanut butter, chocolate and pie, your tastebuds will be very happy!

My Favorite Brownies

If I had to name my favorite chocolate dessert, the words that would come racing out of my mouth would be Triple Chocolate Fudge Brownies. I usually make them only when I am giving them away, otherwise I am in big trouble! I Love Love Love Brownies!

1 cup butter, melted
3 cups sugar
1 Tbl vanilla
4 eggs
1½ cups flour
1/2 cup unsweetened cocoa
1/2 cup unsweetened dark cocoa
1 tsp salt
1 cup semi-sweet chocolate chips

Preheat oven to 350°. Line a 13″x9″ baking pan with foil and spray foil with non-stick spray. In large bowl, stirring by hand, mix melted butter, sugar, and vanilla. Beat in eggs one at a time. In another bowl, whisk together flour, cocoa, dark cocoa, and salt. Stir dry ingredients into butter mixture. Stir in chocolate chips. Spread in prepared pan. Bake 40-45 minutes (ovens vary but I alway bake them 45 min), until toothpick inserted in center comes out clean. Cool completely for easiest and cleanest cutting. Oh, and use these brownies for a brownie sundae…amazing!

Chocolate Turtle Bundt Cake

This cake makes a statement!

Chocolate Cake:
1 pkg chocolate cake mix
1 small pkg instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1 cup mini semisweet chocolate chips

Caramel Cream Cheese Frosting:
1 (8oz) pkg cream cheese, softened
3 cups powdered sugar
3 Tbl caramel ice cream topping

Milk Chocolate Drizzle & Toppings:
1/2 cup milk chocolate chips
1 Tbl shortening
caramel ice cream topping
pecans, chopped
mini chocolate chips
toffee bits

Preheat oven to 350°. In a large bowl with electric mixer, combine cake mix, pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips. Pour batter into a well sprayed bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake in pan at least 15 minutes before inverting onto wire rack to cool completely. Transfer to serving plate.

In a bowl with electric mixer, whip cream cheese. Mix in powdered sugar one cup at a time. Add caramel and mix well. Spoon into pastry bag with large tip and pipe back and forth around (completely cooled) cake. In small bowl, microwave milk chocolate chips and shortening until just tempered, just melted enough to drizzle (hot or too warm on the cream cheese caramel frosting would melt frosting). Drizzle the caramel topping all around the cake. Sprinkle with pecans, mini chocolate chips and toffee bits. Inspired by chefintraining.

Macadamia Nut Pie

This post is thanks to my mother, Sue Ann. She brought this pie to our family dinner last night, it’s amazing! I enjoyed another piece this morning for breakfast! Thanks Mom XO!

1 pre-baked 9″ pie shell
3 cups milk
1 cup sugar
6 Tbl flour
2 Tbl cornstarch
1/2 tsp salt
3 egg yolks, well beaten
3 Tbl butter, softened
2 tsp vanilla
1½ cups chopped macadamia nuts, divided
Whipped cream for topping

In a saucepan, heat milk to scalding. In another saucepan, stir together sugar, flour, cornstarch, and salt. Very gradually in a slow steady stream, beat scalded milk into egg yolks. Now, slowly pour and whisk this mixture into the dry ingredients in the other saucepan. Bring mixture to a boil over medium heat, stirring constantly. Mixture will thicken. Remove from heat and mix in butter, vanilla, and 1/2 cup chopped macadamia nuts. Cool to warm and pour into pie shell. Cover loosely with plastic wrap and chill. When ready to serve, spread sweetened whipped cream over pie filling and sprinkle with remaining 1 cup chopped macadamia nuts.

One Year Ago: Chocolate Orange Cream Pie

Two Years Ago: Nutella Brownies Bites

Three Years Ago: Strawberry Oatmeal Pecan

Apple Berry Crisp

Hot from the oven with a scoop of vanilla ice cream, heavenly!

Oatmeal Topping:
1 cup old fashioned oats
1/3 cup flour
1/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup butter, cold

Apple Berry Mixture:
2 Granny Smith apples
lemon juice
1 lb container strawberries, cut into small pieces
1/2 pint container blueberries
3/4 cup sugar
2 Tbl cornstarch

Preheat oven to 375°. For Oatmeal Topping: Stir together flour, brown sugar, cinnamon, and salt. Cut in butter until it’s a coarse crumbly mixture. Set aside.

For the Apple Berry Mixture: Peel, core, and cut apples into thin bite sized pieces; place in large bowl. Squeeze a little lemon juice over apple pieces and stir. Add cut up strawberries and blueberries, stir all fruit together. Sprinkle sugar and cornstarch over fruit and gently stir. Pour fruit into a sprayed 9″x9″ square pan. Sprinkle oatmeal topping evenly over fruit mixture. Bake 50-60 minutes or until golden brown, hot and bubbly. Cool slightly. Serve warm with vanilla ice cream.

One Year Ago: Frosted Lemon Sugar Cookies

Two Years Ago: Vanilla Surprise Cupcakes

Three Years Ago: Sausage, Potatoes & Artichoke Hearts

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

For the Love of PUMPKIN!

For the love of PUMPKIN! Click on a picture to get the recipe. Which is your favorite?

     

     

     

     

      

     

     

     

One Year Ago: Banana Cake with Vanilla Bean Frosting

Two Years Ago: Baked Apple Cider Donuts

Quick & Easy Mousse

I first tasted this mousse when my friend Colleen made it for book club, chocolate mousse, so creamy and delicious. I decided to try it with different flavors for my daughter’s wedding reception in her colors. The original recipe I believe comes from Eagle Brand. Choose a pudding flavor and whip some up!

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 cup cold water
1 (4-serving size) package chocolate instant pudding mix (or flavor of your choice)
1 cup whipping cream, whipped or 1 (8 oz) container frozen whipped topping, thawed

In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream (or whipped topping). Spoon into serving dishes; chill. Garnish as desired. Store leftovers covered in refrigerator.

One Year Ago: Strawberry Milkshake Mini Cakes

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Pecan Dessert

I am not crazy about the name of this recipe.  Using the name dessert bothers me, it seems too generic, especially for something so incredibly delicious.  But, what do you name something that is part pie and part cake?  I guess, dessert.  There are many sites featuring this recipe and some call it Pumpkin Crunch Cake.  It is found at bettycrocker.com, tasteofhome.com, allrecipes.com, and many other places around the web.  I first saw it on my internet friend’s wonderful website thethankfulheart.wordpress.com.

I am upstairs and every once in awhile I think I hear a voice from the refrigerator calling me…it is that good!  If you want pumpkin pie and you are not in the mood to make and roll out pastry, this is a quick fix for you craving.  Here is my version…

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 tsp vanilla
1½ cups sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
1/2 tsp salt
1 box white cake mix (can use yellow or spice)
1½ cups chopped pecans
1 cup butter, melted

Heat oven to 350°.  Spray bottom of 9″ x 13″ baking pan.  Mix pumpkin, milk, eggs, vanilla, sugar, cinnamon, nutmeg, allspice, cloves, and salt.  Pour mixture into prepared baking pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 55-60 minutes.  Serve with whipped cream or vanilla ice cream if desired.  Keep refrigerated.

One Year Ago:  Happy Halloween Boo! Sugar Cookies  

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Fresh Peach Raspberry Cobbler

I need to hurry and use three gorgeous big peaches and some beautiful raspberries before they are over ripe.  It’s easy to stir together a cobbler, I made this cobbler with an oat topping, it gives it a bit of a nutty texture.  An easy way to peel the peaches is to boil a saucepan of water, cut an X through the skin at the end of each peach.  Place the peach in the boiling water for 45 seconds, remove with slotted spoon.  Using the cut X, peel skin right off the peach, so quick and easy.  Fresh peaches and raspberries, heavenly!

  

Topping:
1½ cups oats
1/2 cup flour
1/2 brown sugar
6 Tbl butter, melted

Stir together oats, flour, and brown sugar.  Pour melted butter over and mix until evenly coated and set aside.

Filling:
3 cups sliced peaches
2 cups raspberries
1 Tbl lemon juice
1/4 cup flour
1/2-3/4 sugar

Preheat oven to 350°.  Gently mix peaches, raspberries, and lemon juice.  Stir together flour and sugar and sprinkle over fruit and gently mix.  Spoon filling into well sprayed 9″×13″ baking dish.  Sprinkle topping over fruit and bake about 30 minutes or until bubbly.  Let stand for 10-15 minute and serve.

One Year Ago Today:  White Chip Macadamia Blondies with Cinnamon Chips & Coconut

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.