Pumpkin Crunch

Recipe courtesy Paula Deen

Pumpkin Crunch

Ingredients:


1 (15 oz.) can fresh pumpkin
1 (12 oz.) can evaporated milk
1 teaspoon cinnamon
1 c. sugar
3 eggs, beaten
1 box yellow cake mix
1 cup chopped pecans
2 sticks butter, cut into pieces

FROSTING:

1 (8 oz.) pkg. softened cream cheese
1 cup Heavy Whipping Cream
1/2 cup powdered sugar
1/2 teaspoon cinnamon


Directions

In a large mixing bowl, whisk together pumpkin, evaporated milk, cinnamon and sugar until well combined. Add eggs and mix well.

Pour mixture into a 9X13 baking dish prepared with a non stick spray. Sprinkle cake mix evenly over entire top. Sprinkle nuts evenly over cake mix and top with butter pieces. Bake at 350º F for 50-60 minutes. Set aside to cool.

Prepare frosting while cake is cooling. In a large mixing bowl using a hand mixer, whip cream cheese until light. Add in whipping cream and continue to whip until fully combined and thickening. Add powdered sugar and cinnamon and whip until smooth.

To Serve: Scoop out a slice of the pumpkin crunch and top with a dollop of the cream cheese frosting, or frost the entire pumpkin crunch with the frosting.

Sam Choy’s Wahiawa Pineapple Cheesecake

   I came across this recipe and thought, "Great!! And it's Fancy, served on a bed of creme anglise and a drizzle of caramel sauce!! Sweeeeeet!!" I love making cheesecakes and experiment with new flavors and combinations. When I came across this one I knew it was a winner for two reasons...One, Sam Choy! and Two, I love pineapple flavored cream cheese. So here's the recipe...

Sam Choy’s Wahiawa Pineapple Cheesecake
Makes one 9-inch cheesecake, serves 8


Macadamia Nut Crust:

1 cup macadamia nuts
cup sugar
3 tablespoons unsalted butter, melted


Filling:

3 1/2 (8-ounce) packages of cream cheese
1 1/4 cups granulated sugar
pinch of orange zest
pinch of lemon zest
1/4 cup heavy cream
1 1/2 cups sour cream
4 large eggs
1 pineapple, diced small


Soften the cream cheese, sugar and zest together in a power mixer or food processor. Add the cream, sour cream, and eggs one ingredient at a time, mixing well, and scraping the bowl down before adding the next ingredient.


Assembly and Baking:

Preheat oven to 350 degrees. Grease the cake pan and lay a circle of parchment or waxed paper on the bottom. Pack the crust in the bottom of the pan and bake for 5 to 10 minutes until very lightly brown. In a towel, squeeze some of the juice out of the pineapple. Pour half of the batter filling on top of the pre-baked crust. Stir the pineapple into the rest of the batter. Pour the rest of the batter into the cake pan, and smooth the top. Now it's time to make the caramel swirl in the cake. Using a squeeze bottle, take 1/2 cup of the caramel sauce and swirl on top of the cake batter. To achieve more of a swirl, take the tip of the knife and gently swirl the caramel. Bake in a water bath for 1 hour and 15 minutes to 1 1/2 hours. Test with a skewer or paing knife to see when the cake is done. Let cool, and then chill for at least 3 hours.

Serve each piece on a bed of creme anglise and a drizzle of caramel sauce.


Caramel Sauce:

2 1/2 cups granulated sugar
1 cup water
1 tablespoon lemon juice
3 cups cream

Make caramel from sugar, water and lemon juice, and remove from heat. Scald the cream. Slowly add cream to the caramel. Bring back to boil just enough to melt all the sugar.


Créme Anglaise:
Makes 2 cups

4 eggs yolks
1/3 cup sugar
1 cups milk, heated
1 vanilla bean, halved lengthwise, or 2 teaspoons vanilla extract
1 tablespoon unsalted butter at room temperature (optional)

In a heavy, medium saucepan, whisk the egg yolks over low heat until they are pale in color. Whisk in the sugar 1 tablespoon at a time, then whisk until the mixture reaches the consistency of cake batter.

Whisk in the milk and vanilla bean, if using, then stir continuously with a wooden spoon until the custard coats the spoon and a line drawn down the back of the spoon remains visible. Remove from heat and stir in the vanilla extract. Strain through a fine-meshed sieve.

If the custard is to be chilled, press a sheet of plastic wrap directly onto the surface to prevent a skin from forming, or dot the top with bits of butter. Chill the custard for up to 2 days.

Note: If the custard begins to overheat and the egg yolks are forming lumps, remove it immediately from the heat and whisk briskly to cool the mixture. Push the custard through a fine-meshed sieve with the back of a spoon to remove the lumps. If it has not sufficiently thickened, return it to heat to complete cooking.

Praline Pumpkin Cake

adapted from Betty Crocker

Praline Pumpkin Cake

Ingredients:

1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
Caramel topping, if desired
Additional coarsely chopped pecans, if desired


Directions:

1. Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans.

2. In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.

3. Bake 43 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

4. Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.

Pumpkin Cheesecake w/ Marshmallow-Sour Cream Topping

adapted from epicurious

Pumpkin Cheesecake w/ Marshmallow-Sour Cream Topping


For crust:

Nonstick vegetable oil spray
2 cups gingersnap cookie crumbs (about 9 ounces)
1 cup pecans (about 3 1/2 ounces)
1/4 cup (packed) golden brown sugar
2 tablespoons chopped crystallized ginger (I used 1/4 tsp. ground ginger because I didn't have this)
1/4 cup (1/2 stick) unsalted butter, melted


For filling:

4 8-ounce packages cream cheese, room temperature
2 cups sugar
1 15-ounce can pure pumpkin
5 large eggs
3 tablespoons all purpose flour
1 teaspoon ground cinnamon (I used 1-1/2 teaspoons)
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract


For topping:

2 cups mini marshmallows
1/4 cup whole milk
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sour cream (I used 3/4 cup)



Crust:

Preheat oven to 350°F. Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray . Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.


Filling:

Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes (mine was ready after 1 hour). Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake in pan overnight.


Topping:

Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally. Add sour cream to marshmallow mixture; fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour.

Brown-Sugar Coffee Cake

recipe from Noble Pig blog

Brown-Sugar Coffee Cake

1-1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, large
1/2 cup sour cream
1/4 cup whole milk
4 Tablespoons unsalted butter, melted and slightly cooled
1 cup Granny Smith Apple, peeled, cored and chopped

Topping

1/2 cup packed light brown sugar
1/4 cup all-purpose flour
3 Tablespoons unsalted butter, cold, cut into 1/2" pieces
1/2 cup chopped walnuts


In a large bowl, whisk together the flour, granulated sugar, baking powder and salt.

In a medium bowl, whisk the egg just until the yolk and white are blended. Add the sour cream, milk and melted butter and mix well. Pour the egg mixture into the flour mixture and stir just until the ingredients are blended. Stir in the chopped apple.

Spread the batter in a buttered 8 x 8 square baking pan. To make the topping, in a bowl, combine the brown sugar, flour and butter. Using your fingertips, work the ingredients together until a coarse, crumbly mixture forms. Add the walnuts and mix well with your fingertips. Sprinkle the topping over the batter.

Bake the coffee cake at 400 degrees for 25-30 minutes until the topping is browned and a sharp knife inserted into the center comes out clean. Let cool for about 5 minutes, then cut into squares and serve warm or at room temperature.