Pumpkin Cream Filled Cake

Found this on pinterest right before Thanksgiving.  It is such a light cake it is great for the holiday when you already had a big meal.  Inside BruCrew Life partnered with Sara Lee to come up with this recipe. 

Recipe with a few minor changes:

Pumpkin Cream Filled Cake

1 Angel Food Cake  (can be store bought, box, or homemade)

4 oz cream cheese softened

6oz plain Greek yogurt

1/2 can of pumpkin puree

1/2 tsp pumpkin pie spice

1/4 c milk

1/2 pkg instant vanilla pudding mix

1 large container cool whip 

Mix cream cheese, yogurt, pumpkin & spice until creamy, set aside.

Whisk milk & 1/2 pkg pudding mix together, add to cream cheese mixture and mix well. Fold in 1 cup cool whip and refrigerate about 30 minutes.  Meanwhile slice cake horizontally, spread cream mixture over bottom layer and place top back onto cake.  Ice cake with remainder of Cool Whip.  Refrigerate cake till ready to serve.

**toffee chips can be added to cream mixture for added for a bit of crunch, I felt the flavor of them got lost so would make it without them next time.

Lemon Brownies

This is one of the most intense lemon desserts I have ever tried.  If you love lemon don't make these if you are home alone you won't be able to stop eating them till they are gone.  They are so quick and easy.

* After making this again I felt it was to flat in fact wonder if somewhere along the line something was omitted so I added 1/4 tsp baking soda to get a little more cake texture and a thicker brownie it didn't add a lot of height but still maintained that intense lemon flavor.

Lemon Brownies

Ingredients:

3/4 c all purpose flour
3/4 c sugar
1/4 tsp salt
1/2 c unsalted butter, softened
2 large eggs
2 T lemon zest
2 T lemon juice
* 1/4 tsp baking soda

Glaze:
1 c powdered sugar
4 T lemon juice
8 tsp lemon zest


Preheat oven to 350°F butter and flour 8 x 8 pan ( I used 9 in round cake pan)

Zest and juice lemons.

In mixer bowl mix flour, sugar, salt and butter till combined.  *(baking soda added here if using)

Whisk eggs, lemon juice & zest add to mixer bowl beat till smooth & creamy about 2 minutes.

Pour into baking dish bake 23- 25 minutes or till edges begin to brown or toothpick comes out clean.  Do not over bake.

Spread into pan.

When brownies are cooled completely whisk the glaze ingredients together and spread over brownies let set.  Glaze will not harden.  Cut and serve.

Homemade Ice Cream

When I purchased my new Kitchenaid Mixer it came with a "rebate", not in money but in an attachment of an ice cream maker bowl.  Well I'm not going to turn down such an attachment, but had never planned to make homemade ice cream before this.  So I began the searches for the top ice cream recipes, the tips, the favorite flavors, ingredients, etc. I wanted something that sounded like a newbie like me could not mess it up.  David Lebovitz's blog came up with a recipe from Jenni's Splendid Ice Cream.  Having enjoyed reading his book "The Sweet Life in Paris" last year I went on his endorsement for this recipe.   I had convinced myself this was going to be one big mess but surprisingly it wasn't at all.  It turned out creamy, decadent, intense chocolate, so very good I will have to make it again.

Chocolate Ice Cream

1 c whole milk

4 t corn starch

1 c heavy cream

1 c evaporated milk

2/3 c sugar

2 T light corn syrup

1/3 c unsweetened cocoa powder, natural or dutch-process

3 oz bittersweet or semi sweet chocolate, chopped

1/4 t sea salt

1/2 t vanilla extract (or 1 t chocolate)

Directions:  

make a slurry of your corn starch and a little milk in a small bowl.

In a 4 qt saucepan heat the rest of the milk, cream, evaporated milk, sugar, corn syrup.  When mixture comes to a moderate boil, whisk in cocoa and let it cook at a moderate boil for 4 minutes.  After 4 minutes whisk in the slurry cook for one minute stirring constantly until slightly thickened.

Remove from heat stir in chopped chocolate and salt, stir until completely melted and smooth.  Stir in extract.

Pour mixture into ziploc bag, then submerge bag into a bowl filled with ice and let sit for 30 minutes.  I placed the whole bowl into the fridge, my kitchenaid directions kept stating how important it is to keep everything as cold as possible.

Remove bag from ice and pour mixture into your ice cream maker following their operational directions.  I squeezed the mixture away from one corner snipped the bag and was able to empty the bag into the maker easily.

Peppermint Cream Bites

Oh yum!  Chocolate & peppermint, chocolate & raspberry, chocolate & peanut butter, all my favorite combos after just plain chocolate of course.  This recipe from Better Homes and Gardens  is so easy and so good you better have other people around to help you eat them or you will eat the whole dish yourself.  Oreo's the loved by all cookie is what I used in the base layer.  The recipe just calls for a chocolate sandwich cookie but we all know if you are gonna splurge on a cookie make it an Oreo.

Peppermint Cream Bites

Ingredients:

1 1/2 c crushed Oreo's
3 T butter (I think it need a bit more) melted
2 c powdered sugar
3 T butter softened
3 T milk
1 tsp peppermint extract
6 oz bittersweet chocolate baking bar (I used semi sweet choco chips)
2 tsp shortening

directions:

Preheat oven to 350° Line 8 x 8 x 2 pan with foil including up edges.

Pulse cookies in food processor till crumbly, add melted butter then press into bottom of pan.  Bake 8 minutes and cool slightly before adding next layer.

Meanwhile cream together butter & sugar, then add milk and peppermint extract to form a spreadable paste type consistency.  Gently spread over cookie layer, being careful not to loosen crumbs on bottom, I made a bunch of dollops and then spread them together.  Put into freezer for 45 min.

In medium microwave safe bowl combine chocolate and shortening till melted, blend well.  Spread over peppermint layer, allow to set.  Lift the whole thing out of the pan with the foil and cut with a sharp blade to get nice edges.  I used a spatula and had dipped it in hot water.  Store in single layer---if they make it to storage.

Homemade Pop Tarts

Yep, you heard me right homemade Pop Tarts.  I haven't bought these in years but when I saw this at Tasting Table DC I had to try them.  Buzz's Bakery in the Clarendon area of Arlington, VA has just opened this location and Tasting Table posted an adapted recipe of their  Peach Pop Tarts.  From the photo to the memory of a pop tart I had to make them.  They are made with whole wheat flour.....so sorta healthy, right?  Well working with the dough was a little difficult it must be refrigerated each time you work with it.  This make for a time consuming recipe, the butter softens the dough so it gets sticky quickly.  I spread cream cheese onto the pastry instead of their method of rolling out the cream cheese to fit.  I also used a raspberry jam to try the recipe out.  Once the dough was mixed the only work was rolling out the dough and assembling.  Mixing the dough up the night before left my morning to just rolling & assembly.  While baking they spread out more than I would have liked, but they are better than any pop tart I have ever had.  I think with practice the dough would get easier, I am an impatient baker for sure.  The whole wheat dough is so good!  I will definitely use these Raspberry preserves again. I can't wait for my next DC visit it will include a stop at Buzz Bakery! Let me know if you have been there already.

my version:

Raspberry Pop Tart


Ingredients:
1 1/2 sticks unsalted butter
1 c granulated sugar
1 1/4 c whole wheat flour
3/4 c all purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1/2 c buttermilk

Directions:
With mixer beat butter and sugar till light & fluffy.
In medium bowl mix flours, powder, & salt.
Alternately add flour mixture and buttermilk to butter/sugar mixture.
When dough forms divide into 2 balls, refrigerate at least 30min. (I did overnight)
Roll out dough on floured surface to about 1/4 in thick (I did this between saran wrap for ease of handling)
Cut dough into 3x4in rectangles place on baking sheet lined with parchment. Chill 30min.
Spread center of square with a think layer of spreadable reduce fat cream cheese.
Then put a dollop of Raspberry Jam on top of that and spread over cream cheese.
Top with another square, and seal edge with fork or pinch closed.
Refrigerate another 30 min.
Remove and place in preheated 350° oven bake 25min.
When cool spread glaze on top.

Glaze:

Ingredients:

1/2 c Powdered sugar

3-4 drops vanilla

1 T water (to desired consistency)

optional drop of food color 

Directions:

                                                                      stir together and spread on cooled tarts

Love these preserves!

a gadget I have for crimping ravioli, worked great on these

Buzz Bakery
818 North Quincy Street
Arlington, VA

Tiramisu

After searching for recipes without eggs for Tiramisu I found one, tweaked it a bit and will definitely make it again. By tweaking it I actually took things I liked from different recipes the key ingredient to me is the Marscapone Cheese it makes the dessert. The only coffee I used was in soaking the lady fingers, and I used regular Hershey Cocoa for dusting the top.  I am sure I have had Tiramisu in restaurants  made with eggs but I just can't get past serving raw eggs.  Chocolate Volcano Cake and Caesar Salad dressing are other recipes I question the eggs not being cooked.  It is probably fine and obviously has been done for years but for now I'm still avoiding uncooked eggs.  However this recipe was delicious!  Should have had a picture of the final product but missed that somehow, so will add it another time.

Tiramisu

2 pkgs of lady fingers
8 oz Mascarpone cheese
1 1/2 Cups 1/2 & 1/2
1/2 c sugar
1 tsp vanilla
1/4 c Kahlua
1 1/2 c strong coffee
cocoa powder

Mix at med speed mascarpone, 1/2 & 1/2, vanilla and sugar till stiff peaks form.















In a dish big enough for dipping lady fingers mix coffee & Kahlua.

Spread layer of cheese in bottom of dish and layer the dipped lady fingers, repeat layers till dish is full.

Wrap tightly and refrigerate at least 8 hours.

Remove wrapping and sprinkle layer of cocoa over the top just before serving.

Jello Cream Pie with pretzel crust

This is low sugar/low carb/low calorie for when you want a dessert but you are trying to loosen your clothes.  Actually it is pretty yummy anyway.  The salt in the pretzels and the tart of the berries are great together.  This is a take on an old 70's dessert with a pretzel crust,  strawberry jello with strawberries and there was a layer with a cream cheese mixture, it was light and refreshing.  The recipe is here at Taste of Home magazine if you want the original Strawberry Pretzel Dessert Recipe  Great for summer picnics.


Pretzels (you can get the multigrain, Flax or Spelt to make it a little healthier)
1 stick butter softened
l large sugar free jello (strawberry & raspberry are good with the pretzels)
1 container sugar free cool whip thawed
berries chopped

Put pretzels into food processor (I have never measured this but about 2 cups pretzel crumbs after processed)  add the butter and process till it resembles a graham cracker crust mixture.  Empty into pie plate, press with bottom of measuring cup into pie plate and up sides.  Bake at 350 for 10 min.


Mix jello as package directs with boiling water, then do the quick method of adding ice water stir till ice is melted, add chopped berries.  Let set in refrigerator for a few minutes till it starts to thicken, then mix in half of cool whip pour into cooled crust and return to fridge.  Top with remainder of cool whip.

bake about 10min

It will get just a little more golden in color

mix jello with ice to speed thickening

top with more cool whip

Jello Cream Pie with pretzel crust

This is low sugar/low carb/low calorie for when you want a dessert but you are trying to loosen your clothes.  Actually it is pretty yummy anyway.  The salt in the pretzels and the tart of the berries are great together.  This is a take on an old 70's dessert with a pretzel crust,  strawberry jello with strawberries and there was a layer with a cream cheese mixture, it was light and refreshing.  The recipe is here at Taste of Home magazine if you want the original Strawberry Pretzel Dessert Recipe  Great for summer picnics.


Pretzels (you can get the multigrain to make it a little healthier)
1 stick butter softened
l large sugar free jello (strawberry & raspberry are good with the pretzels)
1 container sugar free cool whip thawed
berries chopped

Put pretzels into food processor (I have never measured this but about 2 cups pretzel crumbs after processed)  add the butter and process till it resembles a graham cracker crust mixture.  Empty into pie plate, press with bottom of measuring cup into pie plate and up sides.  Bake at 350 for 10 min.


Mix jello as package directs with boiling water, then do the quick method of adding ice water stir till ice is melted, add chopped berries.  Let set in refrigerator for a few minutes till it starts to thicken, then mix in half of cool whip pour into cooled crust and return to fridge.  Top with remainder of cool whip.

bake about 10min

It will get just a little more golden in color

mix jello with ice to speed thickening

top with more cool whip