Chocolate Peanut Butter Cookies

Anybody who loves Reese's Peanut Butter Cups or peanut butter, this cookie is for you! I came up with this recipe because I couldn't think of any cookies that combine two cookies into one cookie. This is a fudgy chocolate cookie and a moist peanut butter cookie in one cookie! How great is that =)? After baking these cookies and tasting their peanut butter center, I realized their centers tasted just like a Reese's Peanut Butter Cup. Since I'm the official taste tester =) of my recipes I decided to taste test this cookie along side an actual Reese's. So, I held a chocolate peanut butter cookie in one hand and a Reese's in the other... and bite after bite, this cookie tastes just like a Reese's, in tender, decadent, fresh cookie form! So I'd have to say I like them better than a Reese's. Everything is better fresh right? These cookies are mouthwatering!

Chocolate Peanut Butter Cookies

Yields about 34 cookies

For the Chocolate Cookie:

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup cocoa powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup light-brown sugar

1 egg

1 tsp vanilla extract

3 Tbsp half and half

Directions:

In a small mixing bowl, sift together flour, cocoa powder, baking soda and salt, set aside. In the bowl of an electric mixer mix together butter, granulated sugar and brown sugar until light and fluffy. Mix in egg and vanilla. Add half and half. Slowly add dry ingredients and mix until well blended. Place dough in an airtight container in the refrigerator for 1 hour. After 1 hour begin making peanut butter cookie dough.

For the Peanut Butter Cookie:

Ingredients:

2/3 cups all-purpose flour

1/2 tsp baking soda

1/8 tsp salt

1/4 cup unsalted butter, softened

1/3 cup peanut butter

1/4 cup granulated sugar

1/4 cup light-brown sugar

1 small egg

1/2 tsp vanilla extract

Directions:
Preheat oven to 350 degrees. In a small mixing bowl, sift together flour, baking soda and salt, set aside. In the bowl of an electric mixer cream together butter, peanut butter, granulated sugar and brown sugar until light and fluffy. Mix in egg and vanilla. Slowly stir in flour mixture. Mix until well combine, set aside.

To prepare cookie:

Butter a cookie sheet. Remove chocolate cookie dough from the refrigerator. Measure out 1 equal tablespoon of the dough and form into a ball. Force about a 1/2" wide hole all the way through the dough ball with your thumb (it should now look similar to a donut), place dough on cookie sheet. Now, take 1/2 egual tablespoon of the peanut butter dough mixture and roll it into a small log form. Gently press the rolled peanut butter "log" into the hole of the chocolate cookie dough. Press the peanut butter dough down until almost level with the chocolate dough. Repeat with remaining cookie dough. Bake for 8 - 10 minutes. Let cool.

For milk chocolate topping:

Ingredients:

5 oz milk chocolate or 3/4 cup milk chololate chips

Directions:

Melt chocolate in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Drizzle or pipe over cooled cookies.

Povitica

This past week I've noticed a lot of hoopla about this intriguing bread called "povitica." I wanted to see for myself what all the buzz was about so I decided to give it a try. Apparently it is the "daring bakers challenge" this month. I've also never heard of the daring baker but I thought, Hey! I want to be a daring baker! I love a good challenge. And this bread is just that =). It may actually be more time consuming than a challenge. It was a wonderful bread though, therefore worth the time and effort. It was reminiscent of a cinnamon roll or sticky bun with much more of a nutty flavor. It also brought memories of my first taste of Baklava. It was tender and delicious! I did make a few of my own changes to the recipe to suit my own personal taste. I added more cinnamon and cocoa, and I replaced half the granulated sugar with light-brown sugar. I also replaced the coffee topping with an egg wash. Go ahead be a daring baker and try this recipe out for yourself! Follow this link for the recipe.

Pumpkin Pie French Toast with Caramel Syrup

Do you ever get tired of that same old basic french toast? If you are looking to add something exciting and full of flavor this is a recipe you need to try! This french toast has all the flavors of pumpkin pie, the pumpkin, the spice and even the graham cracker crust. It even has a bonus, caramel syrup! I tried a pumpkin pie with dulce de leche once and fell in love! I love the pumpkin and caramel combination, it's indulgent! Give these a try and they are likely to become your new favorite fall breakfast entree!

Pumpkin Pie French Toast

Yields 8 slices

Ingredients:

8 slices day old french bread, sliced about 1" thick

10 graham cracker sheets, crushed*

1/3 cup whole milk

1/4 cup low-fat buttermilk

3 large eggs

1/2 tsp vanilla extract

1 tbsp light-brown sugar

1 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ginger

1/3 cup canned unsweetened pumpkin puree

1 recipe caramel syrup, for serving

1/2 cup chopped pecans, for serving (optional)

Directions:

Preheat a non-stick skillet over medium heat. Pour crushed graham crackers into a low flat bowl, for dipping, set aside. In a medium mixing bowl, whisk together milk, buttermilk, eggs, vanilla, brown sugar, cinnamon, nutmeg, ginger and pumpkin puree. Butter skillet. Dip bread slices into egg mixture, coating both sides. Dip coated bread into crushed graham crackers and flip and coat opposite side. Place coated bread onto buttered skillet and cook until golden on both sides (about 3 minutes per side). Serve warm with caramel syrup and optional pecans.

*For a healthier option that is also delicious, crush 2 cups corn flakes in place of graham crackers.

Caramel Syrup

Ingredients:

1/2 cup butter

1 cup light-brown sugar

1/4 cup +2 Tbsp buttermilk

1/4 cup heavy whipping cream

1/2 tsp vanilla extract

Directions:

Melt butter in a small saucepan over medium heat. Stir in brown sugar, buttermilk, and whipping cream. Bring to a boil, and boil 1 minute stirring constantly. Remove from heat and stir in vanilla. Serve warm. Store in refrigerator.

Pumpkin Cake Truffles

Doesn't chocolate just make life great? I love, absolutely LOVE, chocolate! I also love pumpkin cupcakes, so it's time to combine the two! So here it is, the Pumpkin Cake Truffle! A moist pumpkin cake, combined with spiced cream cheese frosting, dipped in rich decadent chocolate and sprinkled with assorted flavorful toppings! All that love in one bite size piece of joy! These are wonderful for gift giving, party favors or an IOMe (I owe me =). They make for a great festive treat with Halloween just around the corner. Keep in mind the recipe makes about 85 truffles, so if you don't have a need for that many feel free to cut the recipe in half. I got a two for one out of this by using the cake recipe to make two different recipes. I made the full cake recipe, poured half into a 9" round cake dish (for the Pumpkin Cake Truffles) and poured the other half into 24 muffin cups (to make Pumpkin Cupcakes with Chocolate Ganache and Spiced Cream Cheese Frosting). Who doesn't love a two for one =)? Happy Halloween everyone! Enjoy!

Pumpkin Cake Truffles

Yields 85 truffles

1 recipe pumpkin cupcakes

1 1/4 cups spiced cream cheese frosting

2 1/2 lbs chocolate of your choice (milk, semi-sweet, white, or butterscotch chips)

Assorted toppings: chopped pecans, crushed oreos, toffee bits, crumbled graham cracker pie crust, crushed butterfingers, or sprinkles

Preheat oven to 350 degrees. Prepare pumpkin cupcake mixture according to directions. Pour cake mixture into 2 buttered and floured 9" round baking pans. Bake in preheated oven 35 - 40 minutes until toothpick inserted in center comes out clean. Remove from oven and allow cake to cool and "ripen" about 3 hours or overnight.

Line a cookie sheet with parchment or waxed paper, set aside. Crumble cooled cake into a large mixing bowl. Stir in 1 1/4 cups spiced cream cheese frosting. Mix until you no longer see streaks of frosting. Dampen hands with water and form cake mixture into balls, 1 even tbsp at a time. Place cake balls on parchment lined baking dish and allow to chill in refrigerator or freezer until firm.

Melt chocolate in a heat proof mixing boil over a saucepan of barely simmering water. Remove about 8 firm cake balls from the fridge at a time. Dip cake balls into melted chocolate and place on parchment lined baking sheet. Sprinkle cake truffles with assorted toppings before the chocolate cools and hardens. Refrigerate until firm. Store in refrigerator.

Pumpkin Cupcakes with Chocolate Ganache and Spiced Cream Cheese Frosting

So, do I have you drooling yet? Simply put, these are by far the best fall cupcake! I keep seeing all these pumpkin cupcake recipes popping up everywhere but they all seem to be just about the same, slightly lacking something. Don't get me wrong I do love the traditional pumpkin cream cheese cupcake but I think it's time to fancy things up a bit. Hence, I developed this ultimate fall cupcake: the light fluffy moist pumpkin cupcake, smothered in thick chocolate ganache, piped with creamy spiced cream cheese frosting and sprinkled with crunchy pecans. There you have it! Falls best cupcake! Please do not attempt to throw in a different cupcake recipe in place of this one! It is so light and delicate, so if you were to use one of those heavy dense pumpkin cupcakes in it's place things just wouldn't be the same. If you are looking to impress friends, colleagues, a loved one, your grandma =), and even yourself please make these cupcakes! You will not be disappointed! I fell in love with just one bite! They will leave you speechless!

Pumpkin Cupcakes

Yields 24 cupcakes

Ingredients:
2 cups all-purpose flour
1 Tbsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp salt

3/4 cup vegetable oil
2/3 cup unsweetened applesauce

1 cup granulated sugar

3/4 cup light brown sugar

2 tsp vanilla extract

3 large eggs

1 3/4 cups canned unsweetened pumpkin puree

1/3 cup low-fat buttermilk

1 recipe Thick Chocolate Ganache, recipe follows

1 recipe Spiced Cream Cheese Frosting, recipe follows

3/4 cup chopped pecans

Directions:

Preheat oven to 350degrees. In a large mixing bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, set aside. In a separate large mixing bowl, using an electric mixer, combine vegetable oil, applesauce, granulated sugar, brown sugar and vanilla. Add eggs and stir until combine. Stir in pumpkin puree and buttermilk and stir until well combine. Slowly add dry ingredients. Stir until no longer lumpy about 1 - 2 minutes. Pour about 1/4 cup mixture into buttered muffin cups or paper lined muffin cups and bake 20 - 23 minutes until toothpick inserted in center comes out clean. Let muffins cool 5 minutes in muffin tin. Remove to a wire rack and let cool 30 minutes.

Thick Chocolate Ganache

Ingredients:
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream

Directions:
Place chocolate chips in a medium mixing bowl, set aside. In a small saucepan over medium heat, bring whipping cream just to a boil. Pour hot cream over chocolate chips and whisk until smooth. Spoon 1 tsp ganache over each cooled cupcake and spread near edges, allow to cool. Meanwhile make spiced cream cheese frosting.

Spiced Cream Cheese Frosting

Ingredients:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 tsp vanilla
1/8 tsp salt
4 cups powdered sugar
1/2 tsp cinnamon
1/8 tsp nutmeg

Directions:
In a large mixing bowl, with an electric mixer, whip together cream cheese and butter until fluffy. Add vanilla, salt, powdered sugar, cinnamon and nutmeg and whip until smooth and fluffy. Pipe cream cheese frosting over cooled chocolate ganache covered cupcakes and sprinkle cupcakes with chopped pecans.

Banana Split Cupcakes

The banana and chocolate combination, yum-o! I came up with these cupcakes while imagining everything I love about the banana split, the sweet and simple vanilla ice cream smothered in thick chocolate sauce, polished off with sweetened whipped cream and crunchy nuts. These are wonderful topped with fresh banana slices, but to make them shout banana split even more, they could be topped with maraschino cherries (unfortunately I didn't have any but they were amazingly delicious with fresh banana slices as well). So, take your pick of final garnish, cherry or banana. Also, feel free to throw everything on there you love on a banana split, change up the nut choice, add sprinkles or toffee bits and just have fun with it! That's the amazing thing about cooking, it's an art, you can make it exactly as you wish!

Banana Slit Cupcakes

Yields 16 cupcakes

Ingredients:

1 recipe banana cupcakes, found on my site here

3/4 cup chopped pecans or toffee bits

16 maraschino cherries, or 1 banana sliced

Chocolate Ganache:

2/3 cup milk chocolate chips

1/3 cup heavy whipping cream

Sweetened Whipped Cream:

1 1/3 cups heavy whipping cream

1/3 cup powdered sugar

1/2 tsp vanilla extract

Directions:

Cook cupcakes according to directions (minus, vanilla pastry cream) and let cool 30 minutes. For ganache, place chocolate chips in a medium mixing bowl, set aside. In a small saucepan, heat cream over medium heat bringing just to a boil. Remove from heat and pour over chocolate chips, whisk until smooth. Allow ganache to cool slightly before pouring over cupcakes. Pour about 1/2 tablespoon full over over each cupcake. Allow to cool. Meanwhile, in a large mixing bowl with and electric mixer, whip whipping cream until soft peaks form. Stir in powdered sugar and vanilla and whip until stiff peaks form (keep whipped cream refrigerated until serving). Just before serving pipe sweetened whipped cream over cooled chocolate covered cupcakes and sprinkle with chopped pecans. Garnish each cupcake with a maraschino cherry or a fresh banana slice. Store cupcakes in the refrigerator, they will keep there shape about 3 hours before the cream starts to separate.

Banana Cream Cupcakes

All you banana cream pie lovers out there, this cupcake is for you! Being a light fluffy banana cupcake topped with simple vanilla pastry cream and a fresh banana slice, this delightful cupcake mimics all the flavors of a slice of silky banana cream pie. This cupcake is so easy to make! Normally I don't believe in using many packaged ingredients, such as a boxed pudding mix... but this is the exception. I have made this cupcake using a homemade pastry cream and using this version of pastry cream. The instant vanilla pudding version. Surprisingly I actually like this version better. It is creamier, slightly sweeter and it just fits this cupcake better. Trust me, this is the exception to using a packaged mix. You won't be disappointed with these cupcakes! They are on my list of top 5 favorite cupcakes.

Banana Cupcakes

Yields 16 cupcakes

Ingredients:

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cups mashed very ripe bananas (about 2 large bananas)

1 tsp lemon juice

6 Tbsp unsalted butter, softened

1 cup granulated sugar

1 large egg

1 tsp vanilla extract

1/2 cup low-fat buttermilk

1 recipe easy vanilla pastry cream, recipe follows

2 bananas, sliced

Directions:

Preheat oven to 325 degrees. In a small mixing bowl combine flour, baking powder, baking soda and salt, set aside. In a small bowl mix mashed bananas with lemon juice, set aside. In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy about 3 - 4 minutes. Mix in egg and vanilla. Add mashed bananas and stir until combine. Mix in the flour mixture alternating with the buttermilk. Pour 1/4 cup mixture into greased muffin cups or paper muffin cups. Bake for 22-24 minutes until toothpick inserted in center of muffin comes out clean. Remove from oven and let muffins cool in muffin pan 5 minutes, then remove from muffin pan and let cool 30 minutes on a wire cooling rack. Pipe vanilla pastry cream on top of muffins and refrigerate until ready to serve. Place banana slices on top immediately before serving.

Easy Vanilla Pastry Cream

Ingredients:

2 (3.5 oz) boxes instant vanilla pudding mix

2 cup heavy whipping cream

1 cup whole milk

1 tsp vanilla extract

Directions:

In a medium mixing bowl whisk together all ingredients about 2 minutes until very thick. Refrigerate mixture about 30 minutes until fully set. Stir once more to remove clumps.

Best Buttermilk Pancakes with Fresh Raspberry Syrup

The buttermilk pancake. There's nothing quite like it. Its simple yet sophisticated. It can be dressed up anyway you like. My personal favorite is with fresh decadent raspberry syrup. These buttermilk pancakes find there way to my kitchen table on a weekly basis. They are tender and light on the inside, yet crisp and golden on the outside where the steaming butter has clung to its edges. An added bonus, they are healthy and satisfying! They are heaven on earth. I think these pictures may agree =). I often think of fluffy clouds as I'm eating whipped cream and here is the comparison in picture form...

Oat Flour Buttermilk Pancakes

Yields 12-14 pancakes

Ingredients:

1 cup oat flour*

1 cup all-purpose flour

2 Tbsp sugar

2 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 cups buttermilk

3/4 cup milk

2 eggs

2 Tbsp butter, melted

Directions:

Preheat griddle to 325 degrees. In a small mixing bowl, sift together oat flour, all-purpose flour, sugar, baking powder, baking soda and salt. In a large mixing bowl combine buttermilk, milk, egg and melted butter. Stir in dry ingredients. Pour 1/3 cup mixture onto buttered preheated griddle. Flip pancake when bubbles start to appear on surface and bottom is golden. Serve topped with your favorite syrup and butter or whipped cream.

*Oat flour can be purchased in the health food section of most super-markets. You can also make your own by grinding 1 1/3 cups whole oats in a food processor for about 2 minutes, until it is very fine (which is what I do if I run out of oat flour =).

Fresh Raspberry Syrup

Yields about 1 1/2 cups

Ingredients:

1 cup fresh raspberries (frozen can also be used)

1/2 cup cold water

2 tsp cornstarch

1/2 cup granulated sugar

Directions:

Combine all ingredients in a small saucepan over medium high heat. Bring to a boil stirring constantly. Reduce heat and simmer 5 minutes stirring constantly. Strain seeds through a fine mesh strainer. Serve warm.

Ultimate Caramel Apples

Its that time of year! Caramel apple season! I have been making these for many years and the caramel recipe listed is my go to recipe whenever I need caramel. It is melt in your mouth delicious! The smell of boiling caramel is intoxicating! I couldn't wait to eat these! They are wonderful for gifts. I usually wrap them individually in clear gift bags and tie them with festive ribbon. The topping options of the caramel apple are endless. My personal favorite is cookies and cream (white chocolate with oreos) but I also love the following combinations: white chocolate with butterfinger, white chocolate with macadamia nut, chocolate with almond, chocolate with peanut, chocolate with marshmallow, white chocolate with sprinkles (most kids favorite) and chocolate with shortbread (aka the twix caramel apple). There are too many choices! I even thought a rice krispie treat caramel apple would be amazing I just didn't have time to make it. Make sure you have a chance to make these this Halloween season, because after all who's Halloween favorite isn't a tantalizing caramel apple!

Caramel Apples

Ingredients:

• 10 small Granny Smith apples
• 1 recipe caramel, adapted from here
• 1 (12 oz) bag milk chocolate or white chocolate chips
• Assorted toppings: ie oreos crushed, butterfingers crushed, macadamia nuts chopped, almonds chopped, sprinkles, marshmellows chopped
• 10 craft sticks
• 
  

Directions:

Wash and dry the apples. Insert 1 craft stick into each caramel and place the apples on a greased jellyroll pan in the refridgerator. Cook caramel according to directions (note: I only heat my caramel to 239 degrees and immediately remove it from heat) then carefully pour caramel into a medium saucepan and let cool exactly 20 minutes. Carefully dip apples, swirling each side to coat. Remove excess caramel from bottom by scraping along the edge of the saucepan. Tilt apples upside down and swirl several seconds, allowing caramel more time to set before it all flows to the bottom. Now immediately return dipped apple to greased jellyroll pan and refridgerate. Working quickly, do this same step with each apple. Once caramel coated apples are cooled, begin melting chocolate. Do this either over a double boiler or in the microwave in 30 second intervals, stirring after each interval until melted and smooth. With a cake frosting tool or with a butter knife, coat apples with chocolate. Sprinkle desired topping over chocolate coated apple before the chocolate cools. Return to the refridgerator for chocolate to cool completely. When ready to eat let caramel apples sit at room temperature about 10 minutes.

Southwestern Chili and Restaurant Style Baked Potatos

Who doesn't love of bowl of perfectly seasoned chili on a cold winter day? I love this chili because it amps up the flavor compared to your average chili, with its fresh salsa, a kick of lime and from the subtle flavors like the oregano and paprika. It has the perfect blend of spices, and it's deliciously hearty with it's combination of beans and flavorful beef! I decided my average chili just needed a bit more, so I came up with this recipe to add an exciting kick! Give it a try and it will likely become your new favorite, go to chili recipe! Enjoy!

Southwestern Chili

Yields 6 servings

Ingredients:

1 Tbsp olive oil

1.5 lbs lean ground beef

2 green onions, chopped

1/2 yellow onion, chopped

2 cloves garlic, minced

3/4 cup salsa, fresh is best

1 (15 oz) can diced tomatos with green chilis

2 (8 oz) cans tomato sauce

2 Tbsp chili powder

1/2 tbsp cocoa powder

1/2 Tbsp ground cumin

1 tsp paprika

1/2 tsp dried oregano

1 tsp salt

1/4 tsp ground black pepper

2 tsp lime juice

1/4 cup fresh cilantro, chopped

1 cup chicken broth

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can pinto beans, drained and rinsed

Optional: cheddar cheese and sour cream for serving

Directions:

Drizzle olive oil into a large non-stick saucepan over medium high heat. Add ground beef and saute until browned, breaking up the meat as it cooks (being careful not to do it too often as you will make the beef grey). Drain beef onto a plate, reserving 1 tbsp of the oil in the pan. Set beef aside. Add green onions, yellow onion and garlic to the pan and saute over medium heat until tender about 3 minutes. Add salsa, diced tomatos, tomato sauce, chili powder, cocoa powder, cumin, paprika, oregano, salt, pepper, lime juice, cilantro, chicken broth and browned ground beef. Reduce heat to low, cover saucepan and simmer for 45 minutes. Stir in kidney beans, black beans and pinto beans and cook over medium heat until heated through about 10 minutes. Serve warm with optional cheddar cheese and sour cream.

I love chili over baked potatoes! It's a fall/winter favorite! For restaurant style baked potatoes (the kind where you want to eat the peel):

Restaurant Style Baked Potatos

Ingredients:

6 Russet baking potatos

3 Tbsp extra virgin olive oil

1/4 tsp garlic powder

1/8 tsp freshly ground black pepper

1 1/2 tsp coarse sea salt

Directions:

Preheat oven to 400 degrees. Rinse and scrub potatos well. Dry potatos with a clean kitchen towel. Poke each potato several times with a fork. Place each potato over a piece of aluminum foil, large enough to generously cover it. In a small bowl combine extra virgin olive oil, garlic powder and freshly ground black pepper. Baste 1/2 tbsp olive oil mixture over each potato. Sprinkle each potato with 1/4 tsp coarse sea salt, covering both sides of the potato. Wrap each potato tightly in the foil and place opening side up on a baking sheet. Bake potatos for 1 hour.

Upgraded No Bake Cookies Two Ways

Almond No Bake Cookies

Yields 2 Dozen

1/2 cup unsalted butter

2 cups granulated sugar

2/3 cup milk

1/4 cup cocoa powder

1/2 cup almond butter

1 tsp vanilla extract

3 cups quick cooking oats

3/4 cup salted toasted almonds, chopped

1/2 cup toffee bits

In a large saucepan combine butter, sugar, milk and cocoa powder. Bring to a boil and boil 1 minute stirring constantly. Remove from heat. Stir in almond butter, vanilla and quick oats until well combined. Fold in chopped almonds and toffee bits. Place cookies by the spoonful onto parchment or wax paper and let cool.

Peanut No Bake Cookies

Yields 2 Dozen

1/2 cup unsalted butter

2 cups granulated sugar

1/2 cup milk

1/4 cup cocoa powder

1/2 cup peanut butter

1 tsp vanilla extract

3 cups quick cooking oats

3/4 cup salted toasted peanuts, chopped

1/2 cup toffee bits

In a large saucepan combine butter, sugar, milk and cocoa powder. Bring to a boil and boil 1 minute stirring constantly. Remove from heat. Stir in peanut butter, vanilla and quick oats until well combined. Fold in chopped peanuts and toffee bits. Place cookies by the spoonful onto parchment or wax paper and let cool.

Pumpkin Ice Cream

For the first time in my life last week I tried pumpkin ice cream at a local restaurant. At first I kind of cringed at the thought of pumpkin ice cream, but I decided I might as well try something new. Let me just say it was a-maz-ing! Instantly I fell in love. Ice cream is an important part of my life, year round. I don't snub it in the fall and winter just because it's cold out. I love the different flavors throughout the year, raspberry or peach in the summer, peppermint in the winter and now this pumpkin in the fall. I created this recipe in hopes of mimicking my first pumpkin ice cream experience. Proudly to say, it is equally as divine if not better. Its flavors immediately bring you to memories of your favorite pumpkin pie and even that creamy glass of egg nog you enjoy during the holidays. So, pull out your ice cream maker you've tucked away for the cold season and enjoy this melt in your mouth, simply delicious pumpkin ice cream.

Pumpkin Ice Cream

Yields about 1 1/4 quarts

Ingredients:

1 cup heavy cream, divided

1 3/4 cup whole milk

2 tsp unsulfured molasses

6 large egg yolks

1 cup granulated sugar

1/8 tsp salt

1/2 Tbsp vanilla extract

1 cup fresh pumpkin puree or canned unsweetened pumpkin puree, chilled at least 3 hours

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

Directions:

In a medium saucepan over medium heat, combine 1/2 cup heavy cream, whole milk and molasses. Cook until mixture almost boils, 5 - 8 minutes. Reduce heat to low. Meanwhile beat yolks, sugar, salt, vanilla and 1/2 cup cream until light yellow and slightly fluffy about 1 minute. Add 1/4 cup hot milk mixture to yolk mixture and stir until combined. Gradually add egg yolk mixture to warm milk mixture in the saucepan, stirring constantly to prevent curdling. Cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 5 - 6 minutes. Do not allow the custard to boil. Pour mixture into a large bowl and cover with wax paper or plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Cool mixture completely, in the refrigerator or chill over an ice bath for 40 minutes. Once cool, stir in pumpkin puree. Force mixture through a fine-mesh sieve into another large bowl. Stir in cinnamon, nutmeg and ginger (I found if you strain the mixture before this step you will strain out some of the spices). Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions. Transfer ice cream to an airtight container and freeze at least 3 hours, until firm.

Raspberry Swirl Rolls

So, I have finally done it! My first food blog post! Raspberry Swirl Rolls, they are divine! If you like raspberries you will love these! Fresh out of the oven they melt in your mouth! They are light and delicate, which is one thing I dislike about cinnamon rolls, they are so dense and you basically feel weighed down after you eat one. These unite cinnamon roll lovers and haters. The combination of the raspberry roll with the cream cheese frosting is one of my favorites! It is reminiscent of the flavors of raspberry cheesecake. Before you begin making these have in mind friends you'd like to share with or you will want to eat every last one by yourself!

Raspberry Swirl Rolls

Yields 24 Rolls

Ingredients:

1 Tbsp yeast

1/4 cup warm water, 110 - 115 degrees

1 cup whole milk

1/4 cup cream

1/3 cup unsalted butter

1/3 cup sour cream

1 egg

1 tsp vanilla

1 tsp salt

3/4 cup granulated sugar

5 cups all-purpose flour

1 tsp baking powder

Raspberry Swirl:

1 1/2 cups raspberry jam, seedless if preferred

1/3 cup granulated sugar

2 Tbsp unsalted butter, melted

Directions:

In a large mixing bowl of an electric mixer, combine yeast and warm water. Stir until yeast has dissolved and let rest 5 minutes until bubbly. Meanwhile, in a large saucepan over medium heat combine milk, cream and unsalted butter. Scaled the mixture (let it nearly reach boiling). Remove mixture from heat and stir in sour cream. Let milk mixture cool to 110 - 115 degrees and add to proofed yeast mixture. Stir in egg, vanilla, salt and 3/4 cup sugar. Slowly add flour, and knead mixture with kneading attachment, until smooth and elastic (the mixture will seem runny like it needs more flour, but don't add more than the 5 cups called for). Cover mixture and let rise until double, about 1 hour. Now sprinkle 1 tsp baking powder over dough and slowly knead with kneading attachment once more about 1 minute. Divide the dough into two equal portions (I found it was much easier to work with this way). On a generously floured surface roll each piece of dough into a 12"x16" rectangle. Now brush each piece with about 1 Tbsp of the melted butter. In a small bowl combine the 1/3 cup sugar and raspberry jam. Brush raspberry jam mixture over each piece of dough coming within 1" of the edge on all sides. With floured hands, starting on the 16" side, carefully begin tightly rolling up dough. Once each piece of dough is rolled, cut each dough log into 12, 1 1/4" slices. Place rolls onto 2 greased jellyroll pans. Let rise until doubled about 30 minutes. Preheat oven to 375 degrees. Bake rolls for 17 - 19 minutes until lightly golden. Frost while warm, recipe follows.

Cream Cheese Icing:

Ingredients:

1/4 cup butter, softened

8 oz. cream cheese, softened

1 tsp vanilla

4 cups powdered sugar

2 Tbsp whole milk

In a large mixing bowl whip together butter and cream cheese until fluffy. Add vanilla, powdered sugar and milk and blend until well combined. Pipe or spread icing over raspberry swirl rolls.