Pumpkin Cheesecake Mousse

As far as desserts go, this is a fairly healthy option. I found this recipe on Two Peas & Their Pod and had everything on hand to whip it up. I modified their version slightly and ended up with this quite tasty dessert for tonight.

Pumpkin Cheesecake Mousse
8 oz. cream cheese, room temperature
1/2 cup maple syrup
1 tsp. pumpkin pie spice
2 cups plain Greek yogurt
3/4 cup pumpkin puree
1 cup whipped cream
1 cup crushed gingersnap cookies

Beat cream cheese until smooth, 2 to 3 minutes. Beat in maple syrup until combined. Add in pumpkin pie spice, yogurt and pumpkin puree. Beat until combined. Fold in whipped cream by hand.

Just prior to serving, top with crushed cookies. Makes 6 to 8 servings. 

Gobble Gobble Turkeys

I found a turkey cookie tutorial at Sweet Adventures of Sugarbelle. I showed it to my husband, who said they looked pretty complicated. My response, "Challenge accepted."

I love how these turned out and think they are absolutely adorable. I know sugar cookies like these are putzy to make, but I think they are completely worth it when you have this cute of a turkey to devour.

Head to Sweet Adventures of Sugarbelle for the instructions.

I also found the recipe for the cookies there, and I was quite pleased with how well the cookies turned out. They held their shapes wonderfully. Here's the recipe for the the cookies themselves.


Brown Sugar Cookies

3 cups flour 

2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg 

1/8 tsp. allspice
1/2 cups sugar

1/2 cup brown sugar 

2 sticks butter

1 egg

1 tsp. vanilla 

Preheat oven to 350ºF. Whisk together the flour, baking powder and spices. Set aside.

Cream the sugar and butter. Add the egg and extracts, and mix until well blended.

Gradually add the flour mixture, and beat just until combined, scraping down the bowl. (The dough will be thick, so you may need to knead in the last of the flour from the bottom of the bowl by hand.) 

Roll on a floured surface, and cut into shapes. Place on parchment-lined baking sheets, and chill in the freezer for 5 to 10 minutes. Bake for 9 to 12 minutes, depending on the size of the cookies. Let sit a few minutes on the sheet, and then transfer to a cooling rack. Makes 2 to 4 dozen cookies, depending on the size of cookie cutters used.

Toasted Almond & Chocolate Granola

My toddler enjoys "helping" me bake. We pull a chair over to the counter, and he helps add ingredients. He also likes to taste test along the way. Well the ingredients for this granola from Love and Olive Oil confused him quite a bit.

First, it calls for coconut oil, which we use as lotion for his younger brother (separate containers for cooking and greasing up the kiddo, of course). So my toddler kept saying it was lotion for his brother. Then he decided to sample the coconut, which he thought was shredded cheese. Big disappointment there. The biggest disappointment for him, though, was when he sampled the cocoa nibs. Quite the face he made.

Despite his rough time with the individual ingredients, this is really quite a tasty granola. I'm so glad I didn't skip the coconut, which I contemplated since I'm not a huge fan. The entire combination works wonderfully and will be a definite repeat for us.

I made a few tweaks to the recipe based on ingredients I had on hand. I don't like the picture, but I like the granola.

Toasted Almond & Chocolate Granola

2 cups old-fashioned rolled oats

1 cup unsweetened shredded coconut

1 cup slivered almonds

3 tablespoons cocoa nibs

1/8 teaspoon salt

1/2 cup honey

1/4 cup coconut oil

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup cocoa powder

1/2 cup chocolate chips

Read more at http://www.loveandoliveoil.com/2013/09/toasted-almond-chocolate-granola.html

 2 1/2 cups rolled oats
1 cup sweetened, shredded coconut
1 cup almonds, coarsely chopped
3 Tbsp. cocoa nibs
1/8 tsp. salt
1/2 cup honey
1/4 cup coconut oil
1/2 tsp. vanilla
1/4 tsp. almond extract
1/4 cup cocoa powder
1/3 cup dark chocolate chips

Preheat oven to 300°F. Line a baking sheet with a silipat, and set aside.

In a large mixing bowl, combine oats, coconut, almonds, cocoa nibs and salt. In a separate bowl, microwave honey and coconut oil until melted. Add in extracts, and stir in cocoa powder until smooth. Pour over the dry ingredients, and toss to coat.

Spread granola onto the prepared baking sheet in an even layer. Bake 30 to 35 minutes, until granola is no longer sticky, stirring every 10 to 15 minutes.

Remove from oven, and use a bench scraper or spoon to smush the granola together to encourage nice clusters. Sprinkle with chocolate chips, and lightly press into granola.

Let cool completely before breaking apart to put into airtight containers. Will keep for 4 weeks. Makes about 6 cups granola.

2 cups old-fashioned rolled oats

1 cup unsweetened shredded coconut

1 cup slivered almonds

3 tablespoons cocoa nibs

1/8 teaspoon salt

1/2 cup honey

1/4 cup coconut oil

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup cocoa powder

1/2 cup chocolate chips

Read more at http://www.loveandoliveoil.com/2013/09/toasted-almond-chocolate-granola.html

2 cups old-fashioned rolled oats

1 cup unsweetened shredded coconut

1 cup slivered almonds

3 tablespoons cocoa nibs

1/8 teaspoon salt

1/2 cup honey

1/4 cup coconut oil

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup cocoa powder

1/2 cup chocolate chips

Read more at http://www.loveandoliveoil.com/2013/09/toasted-almond-chocolate-granola.html

2 cups old-fashioned rolled oats

1 cup unsweetened shredded coconut

1 cup slivered almonds

3 tablespoons cocoa nibs

1/8 teaspoon salt

1/2 cup honey

1/4 cup coconut oil

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup cocoa powder

1/2 cup chocolate chips

Read more at http://www.loveandoliveoil.com/2013/09/toasted-almond-chocolate-granola.html

Sylvia's Perfect Pie Crust

Someone named Sylvia sent Ree (The Pioneer Woman) her recipe for pie crust. I tweaked this version, using lard, and was quite pleased with the results. Pleased enough to post it here, so I can use it for future pies.

Sylvia's Perfect Pie Crust
1 1/2 cups lard (keep in refrigerator prior to use)
3 cups flour
1 egg
5 Tbsp. cold water
1 Tbsp. white vinegar
1 tsp. salt

In a large bowl, combine lard and flour using a pastry cutter until it resembles a coarse meal. In a small bowl, beat the egg. Pour beaten egg into flour mixture. Add water, vinegar and salt. Stir together using a fork until all ingredients are combined.

Separate dough into thirds. Place each ball of dough into a ziploc bag. Using a rolling pin, slightly flatten each ball of dough to about 1/2-inch thick to make rolling easier later. Seal the bags, and place them in the freezer until you need to use them (or at least 15 to 20 minutes to chill).

When you are ready to use the dough, remove it from the freezer and allow to thaw for 15 minutes (if it is completely frozen). On a floured surface, roll out the dough starting at the center and working your way out. Rotate the dough frequently as you roll it to make sure it isn't sticking to the work surface. Roll dough until it is about 1/2-inch larger than the diameter of your pie plate.

Carefully roll the dough onto your rolling pin to transfer to your pie plate. Press gently into the plate, and fold under the edges. Crimp either with a fork or your fingers. Bake as directed for the pie recipe.

Note: This makes 3 crusts, which is wonderful to have a spare crust or two in the freezer (or to bake two pies at once).

Asparagus with Sesame Seeds

I found this recipe in an old Reader's Digest cookbook. It's one of those cookbooks with some of the now hilarious food styling photos, where things like a rice mold were intended to be cool. Regardless, this recipe for asparagus is a winner and passes the test of time with flying colors.

Asparagus with Sesame Seeds
1 1/2 lbs. asparagus, cut into 1-inch lengths
1 1/2 tsp. butter
1 Tbsp. sesame seeds
1 tsp. soy sauce
1 tsp. sesame oil
1/8 tsp. pepper

In a large skillet, bring an inch of water to a boil. Add the asparagus, and cook, covered, 3 minutes or until just tender. Drain, and rinse with cold water to stop the cooking. Drain again, and set aside.

In the same pan, melt the butter over medium heat. Add the sesame seeds, and cook 3 to 4 minutes or until lightly toasted. Add back the asparagus, soy sauce, sesame oil and pepper. Cook, stirring, for 1 minute or until the asparagus is reheated. Serves 4.

Cookies and Cream Cake

My wish list for baking projects continuously grows faster than I can bake ... or eat considering how many sweet treats are on that list. Therefore, it requires only the smallest of occasions for me to try out a new recipe that others might consider fancy (like this layer cake from Confessions of a Cookbook Queen). A weekend up north with my husband's family will suffice.

Now you might think a family get-together weekend warrants a fancier layer cake like this. Until you realize that up north means no electricity, no running water and therefore no indoor toilets. Fancy indeed, eh?

Still, we eat like kings up north, so this cake will fit right in. And my toddler didn't complain that we made it since it meant he snuck a cookie for breakfast during the assembly.

Cookies and Cream Cake
Cake
2 cups sugar
1 3/4 cups flour
1 cup cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla
1 cup boiling water
Filling
2 cups heavy cream
1/2 cup powdered sugar
15 chocolate sandwich cookies, crushed
Frosting
2 sticks butter, slightly softened
1/2 cup dark cocoa powder
3 cups powdered sugar
1 tsp. vanilla
4 Tbsp. hot water
Garnish
10 chocolate sandwich cookies, crushed

Preheat oven to 350°F. Butter and flour two  round cake pans, line the bottoms with parchment paper and set aside.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water. Pour batter into prepared pans.

Bake for about 30 minutes, or until tops of cake spring back when lightly touched in the center. Let cool in pans for about 5 minutes, and then remove to cool completely on wire racks. Once cakes are room temperature, cut each cake in half, and wrap and freeze the four cakes overnight.

To make the filling, beat together heavy cream and powdered sugar on high until stiff peaks form. Fold in crushed cookies.

Fill each cake layer generously with cookies and cream filling using a third for each layer. If possible, chill the cake again before frosting to harden the filling a bit.

To make the frosting, beat butter and vanilla on medium speed until smooth. With the mixer on low, add powdered sugar and cocoa powder slowly until just barely mixed in. Add water, and beat on high speed for about 2 minutes. Frost cake, and press cookie crumbs onto the cake for garnish. I lightly garnished the top, and pressed crumbs onto the bottom half of the cake around the sides.

Apple Cider Caramels

My last attempt at candy (homemade taffy) was a fail. My candy thermometer isn't necessarily as exact as a candy thermometer should be. Still, I saw recipes for apple cider caramels in one too many places to ignore, so I gave this version from Brown-Eyed Baker a shot.

Luckily, these turned out despite my candy thermometer. These are my first caramels, and I am impressed by how relatively easy they are to make. And they are indeed delicious.

I made a half batch in an 8 1/2 x 4 1/2 bread pan, which gave me a quart jar of caramels. 

Apple Cider Caramels

4 cups apple cider
2 tsp. sea salt
1/2 tsp. cinnamon
1/4 cup unsalted butter, cubed
1 cup sugar
1/2 cup light brown sugar
1/3 cup heavy cream

Boil the apple cider in a4-quart saucepan over high heat, stirring occasionally, until reduced to a dark, thick syrup, between 1/3-cup and 1/2-cup in volume. This will take at least 30 minutes, and remember cider boils over fairly easily.

Meanwhile, line the bottom and sides of an 8-inch square baking dish with parchment paper, leaving excess hanging over the sides. In a small bowl, stir together the salt and cinnamon.

Once the cider is reduced, remove it from the heat, and stir in the butter, sugars and heavy cream. Return the pot to medium-high heat with a candy thermometer attached to the side of the pan, and let it boil until the thermometer reads 252 degrees F, only about 5 minutes or so.

Immediately remove the caramel from heat, add the cinnamon-salt mixture and stir several times with a wooden spoon. Pour the caramel into the prepared pan. Let sit until cool and firm, about 2 hours.You can speed up the process by placing it in the refrigerator.

Once the caramel is firm, use the parchment overhangs to lift it out of the pan and transfer to a cutting board. Using a very sharp knife coated with non-stick cooking spray, cut the caramel into 1-inch squares. (You may need to re-spray the knife multiple times while cutting.)

Wrap each caramel in a 4-inch square of wax paper, twisting the sides to close. The caramels can be kept in an airtight container at room temperature for up to 2 weeks. Makes 2 quarts of caramels.

Chocolate Peanut Butter

Chocolate peanut butter has intrigued me for a long time, given my affection for the combination of chocolate and peanut butter. Until fairly recent years, you couldn't find it in stores. Now you can find a wide variety of flavors both in stores and online, but you pay through the nose for them.

This version from Averie Cooks is one of two recipes I've determined to try for homemade chocolate peanut butter. This is delicious and would be perfect melted and poured onto vanilla ice cream. This version is a bit thicker and uses whole chocolate chips.

Chocolate Peanut Butter
16 oz. dry roasted peanuts, salted
2 cups semi-sweet chocolate chips
1 Tbsp. vanilla

Using a food processor, process the peanuts until creamy and smooth, about 5 minutes, stopping to scrape the sides as needed. Add the chocolate chips and vanilla, and blend until smooth and creamy.

Store in an airtight container. Refrigerate if you don't plan to eat within a week or two. Makes about 2 1/2 cups of deliciousness.

Peanut Butter Dip

This recipe from Two Peas & Their Pod is incredibly simple and addictive. It goes perfectly with banana for dipping, but I'm tempted to just lick the spoon and repeat that many times.

Peanut Butter Dip

6 oz. plain Greek yogurt
3 Tbsp. creamy peanut butter
3 tsp. honey

In a small bowl, combine yogurt, peanut butter and honey until smooth and combined. Serve with bananas or other fruit for dipping. Makes about 1 cup of dip.

Butterfinger Bars

I really need to stop discovering new baking blogs, like Averie Cooks. I should really be finding healthy eating blogs, but these baking ones are so darn addictive. Kind of like these bars.

I intended to use my toddler's Halloween candy to make these, but he only scored one butterfinger. Guess mama's going to be eating the leftover butterfingers from these bars.

So easy. So delicious.

They were a hit with my husband's family up north. I was even told I "sucked" because I only brought one batch instead of a double batch. Lesson learned for deer hunting, I guess, although I plan to substitute peanut butter cups for the topping I believe.

Butterfinger Bars
1 heaping cup creamy peanut butter
1/2 cup light corn syrup
1/2 cup sugar
1/4 cup light brown sugar, packed
1 Tbsp. vanilla extract
3 Tbsp. cocoa
3 cups crispy rice cereal
1 cup semi-sweet chocolate chips
1/4 cup creamy peanut butter
1 cup crushed or diced Butterfinger pieces 

Line an 8-inch square pan with foil, and spray with non-stick spray. In a large microwave-safe bowl, combine peanut butter, corn syrup and sugars. Microwave one minute, and then stir. Microwave another minute, and stir again until smooth. Stir in vanilla, and then stir in cocoa until blended. Stir in cereal until evenly coated.

Using a spatula, press evenly into the pan.

In another microwave-safe bowl, combine chocolate chips and remaining peanut butter. Melt in the microwave, stirring every 30 seconds until melted. Spread most of the mixture over the bars, leaving a scant amount reserved. Top bars with crushed Butterfingers, and gently press into the chocolate. Drizzle remaining chocolate mixture over bars.

Cook in the refrigerator until set, and then remove from pan to cut into bars. Makes an 8x8 pan of bars.

Apple Cake with Browned Butter Frosting

When I found this recipe on Cookies and Cups, I was intrigued partially because I have my annual large stash of apples. The other, more influential reason, was because it said Browned Butter Frosting.

This frosting is so good you could eat it straight from the bowl. Just be careful you don't eat the entire bowl and end up with 1) a naked cake and 2) a stomach ache. (Aww, that rhymes.)

And the cake is quite tasty, too.

Enjoy fall!

Apple Cake with Browned Butter Frosting
Cake
1 cup butter, room temperature
1 cup brown sugar
1 cup sugar
3 eggs
2 tsp. vanilla
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
2 1/2 cups flour
3 cups chopped apples, about 3 medium
Frosting
1/2 cup butter, room temperature
3 cups powdered sugar
1 tsp. vanilla
2-3 Tbsp. milk

Preheat oven to 350°F. Generously grease and flour a fluted bundt pan. In a stand mixer, beat together butter and sugars until light and fluffy, about 2-3 minutes. Add eggs and vanilla, and mix until smooth.Add in baking soda, salt and cinnamon, and beat until incorporated. Turn mixer to low, and add in flour. Mix until just combined.Stir in chopped apples. 

Fill prepared pan with cake batter, and bake for 55-65 minutes until a toothpick comes out clean. Allow cake to cool in pan for 10 minutes, and then remove cake from pan onto a wire rack to continue cooling.

To make frosting, melt butter in a small pan, and cook over medium heat until butter is a golden color, stirring consistently. As soon as butter is golden, remove from heat, and beat in powdered sugar, vanilla and 1 Tbsp. milk using a hand mixer. Add more milk until the consistency you desire is reached.

Frost cooled cake. Makes 12 servings.

One-Bowl Brownies

I love that Smitten Kitchen refers to these brownies as nap brownies because they can be created (start to finish) in the amount of time her son naps. I know the feeling with our first child.

I whipped these up to top cupcakes and never photographed the brownies on their own. These are excellent brownies, though, and they are perfect to toss leftovers in the freezer to help with portion control. I'm tempted to make a batch just to keep them in the freezer.

I made just a few tweaks to her version.

One-Bowl Brownies
3 oz. unsweetened chocolate, roughly chopped
1 stick butter, plus extra for pan
1 1/3 cups sugar
2 large eggs
1 tsp. vanilla extract
1/8 tsp. salt
2/3 cup flour

Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment. Butter the parchment or foil.

Melt chocolate and butter together in the microwave in 30-second bursts, stirring between each burst. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour, and scrape batter into prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.

Let cool, and cut into desired size. Makes an 8 x 8 pan.