Wednesday, November 27, 2013

Pecan Pie

adapted from Completely Delicious

1 prepared pie crust in 9-inch pie dish
3 large eggs
1 cup light corn syrup
2/3 cup brown sugar
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
1 3/4 cup chopped pecans
Dash of cinnamon

Preheat oven to 350 degrees and line a sheet pan with parchment paper.
In a medium bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, and vanilla extract. Then stir in the pecans.
Gently pour the mixture into the prepared pie shell. Bake until the edges are completely set and a knife inserted into the center comes out clean, about 45-55 minutes. 
Let cool before serving, serve slightly warm or at room temperature.

Pumpkin Pie

2 cups pumpkin purée
1 (14 oz.) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust

Heat oven to 425°F.
Prepare pie crust, and pie dish.
Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
Bake 15 minutes, then REDUCE oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Remove from oven, and let cool.
Enjoy your pie!

My nephew, Nathan, wanted to bake a pumpkin pie FROM a pumpkin. Being the amazing aunt that I am, I took that as a challenge. So, I cut up a sugar pumpkin, scraped the innards, chucked it on a baking sheet and roasted it in the oven for like an hour (until the pumpkin is fork tender) at 350ºF. When I removed the pumpkin from the oven I peeled the skin off, and went to work on pureeing that s.o.b. in my TINY food processor. My pumpkin was a little dry, so I had to add some water to get the consistency I wanted. Then I pushed it all through a sieve, because it was still pretty fibrous. The Pioneer Woman recommends freezing it in one cup increments, just so that you know how much you have. I had a little under two cups from the one pumpkin, and used it in this pie recipe. This may not be the prettiest of pies, but I still love it because of how much hard work went into making it.

Sunday, November 3, 2013

Pumpkin Spice Sheet Cake with Penuche Frosting

adapted from i heart nap time
Pumpkin Sheet Cake:
4 eggs
1 cup granulated sugar
2/3 cup brown sugar
1/2 cup vegetable oil
1 16 oz can pumpkin puree
2 cups flour sifted
2 tsp baking powder
2 1/2 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
Penuche Frosting:
1/2 cup butter
1 cup brown sugar
1/3 cup heavy cream
2 cups confectioners’ sugar

pumpkin bars:
Preheat oven to 350º F. Grease a 15x10 inch jelly roll pan, set aside.
In a medium bowl, sift together flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
In a large bowl, mix eggs, oil, and sugars until sugar is wet. Add pumpkin, and stir until smooth.
Add flour mixture to pumpkin, and stir until just combined.
Spread mixture into prepared jelly roll pan. Bake for 25 minutes, or until lightly browned.
Remove from oven, and cool on cooling rack while preparing frosting.

Melt butter in a saucepan over medium heat. Stir in brown sugar.
Bring to a boil then reduce heat to low, stirring continuously for 2 minutes.
Stir in heavy cream. Return to a boil, stirring constantly, then remove from heat.
Transfer mixture to the bowl of a KitchenAid, and allow to cool to lukewarm.
Using the wire whisk attachment, add confectioners' sugar until frosting has reached your desired consistency.
For a thicker frosting, add more powdered sugar; to thin it out, you can always add a bit of milk.
Frost cake while frosting is still a little warm, it will start to set up as it sits.

This sheet cake remind me of my Cedar Family. We started a tradition of eating pumpkin anything for breakfast during the Sunday Morning Session of October General Conference, and this sheet cake is perfectly pumpkin-y, and I think would make a wonderful start to any day.
The penuche frosting reminds me of my favorite baker from the Cedar Family, Kim. She always made cake for our Cedar Family Functions, and one of the first cakes she brought had a penuche frosting. Which is really just a fancy way of saying brown sugar "caramel" frosting.

Saturday, November 2, 2013

Orange Ricotta Cookies

adapted from Giada De Laurentiis
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
2 cups granulated sugar
2 large eggs
2 cups ricotta cheese
3 tablespoons fresh orange juice
1 orange, zested
1 1/2 cups powdered sugar
3 tablespoons orange juice

Preheat the oven to 375 degrees F.

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a medium bowl combine the flour, baking powder, and salt. Whisk until ingredients are combined. Set aside.

In the bowl of a stand mixer, combine butter and the sugar. Beat the until light and fluffy, about 3 minutes. Add the eggs, one at a time, until incorporated. Add the ricotta cheese, orange juice, and orange zest. Beat to combine.

Stir in the dry ingredients. Spoon the dough onto the baking sheets. Bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 2 minutes. Transfer to a wire rack and cool completely.

To glaze the cookies: combine the powdered sugar and orange juice in a small bowl and whisk until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let glaze harden for about five minutes.