Cookies, Cookies, Cookies, For All!

Happy Wednesday, everyone! Phew, we made it halfway through the week. What better time than to talk about those cookie boxes you send (or want to send) for the holiday season. I plan on bringing you enough options to fill a closet full of cookies! Though quite frankly, why would you fill a closet with cookies? Or better yet, why haven't I thought of it before?! Off subject...anyway, let's talk cookies. Today's selection may not be chocolate, but the variety will please everyone - from the spunky toddler to the lover of the classics. Since the Rockefeller Christmas tree was lit tonight, I guess the holiday season has begun (I say this as I sit next to my completely lit menorah. Sigh.)

For all the kids, old and young...

Sprinkle Cookies
Saveur

Ingredients

• 1½ cups flour, plus more
• 1½ tsp. baking powder
• ½ tsp. kosher salt
• 12 tbsp. unsalted butter, softened
• ¾ cup sugar
• 2 tsp. vanilla extract
• 1 egg
• Zest of ½ lemon
• ½ cup multi-colored sprinkles
• 1 egg white, lightly beaten

Directions

1. Whisk together flour, baking powder, and salt in a bowl; set aside. In a large bowl, beat butter and sugar on medium-high speed of a mixer until pale and fluffy, about 2 minutes. Add vanilla, egg, and lemon zest, and beat until smooth; add dry ingredients, and beat until just combined. Using 2 tablespoons, portion and shape dough into 1" balls; place balls 2" apart on parchment paper-lined baking sheet. Lightly flour the bottom of a ¼ measuring cup, and press each ball into a flat disk; chill disks for 30 minutes.
2. Heat oven to 375°. Place sprinkles in a bowl; set aside. Using a pastry brush, lightly brush tops of cookie disks with egg white and then press into sprinkles to adhere completely. Return cookies to baking sheets, and bake, rotating baking sheets top to bottom and front to back halfway through cooking, until set and lightly browned on the bottom, about 10 minutes. Let cool before serving.

For the sophisticated city girl...and boy...

Caramel Cheesecake Bites

Gina Marie Miraglia Eriquez

Ingredients

• Buttery Sugar Cookie dough recipe
• 20 ounces jarred or canned dulce de leche at room temperature (see Cooks' Notes)
• 2 (8-ounce) packages cream cheese, softened
• 2/3 cup sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract

• Special equipment: A 13- by 9-inch baking pan; small offset metal spatula (optional but so helpful); disposable pastry bag (optional)

Directions

1. Heat oven to 350°F with rack in middle. Line a 13- by 9-inch inch baking pan with aluminum foil, leaving an overhang at both ends, and lightly butter.
2. Make Buttery Sugar Cookie dough as directed, but press dough evenly into bottom of pan. Use the flat bottom of a metal cup measure or a glass to compact and press the dough into as even a layer as possible.
3. Bake until golden, 25 to 30 minutes, then cool completely in pan on a rack, and keep oven on.
4. Stir dulce de leche well, then spread 1 1/4 cups of it—there will be some left over—evenly over cookie base with offset spatula and quick-chill in freezer or chill in refrigerator until cold.
5. Slowly beat cream cheese and sugar on medium speed with an electric mixer (fitted with paddle attachment if using a stand mixer) until creamy, about 2 minutes. Add eggs, one at a time, mixing well on medium-low speed after each addition, then mix in vanilla.
6. Spoon cream cheese mixture over dulce de leche. Bake until cheesecake is puffed and edges are golden, 40 to 45 minutes.
7. Cool completely in pan on a rack, then chill until cold, about 3 hours.
8. With aid of foil overhang, lift cheesecake confection from pan.
9. Dip a long sharp knife in a tall glass of hot water and quickly wipe it off, then trim edges of confection (save scraps for snacking). Continuing to dip knife in hot water and wiping it off before every cut, cut cheesecake lengthwise into 8 strips, then crosswise into 4 sections, to form 32 finger-shaped bites.
10. Just before serving, if desired, arrange bites on a large rack set over a large rimmed baking sheet, spacing them apart. Put about 2/3 cup dulce de leche in disposable pastry bag, then snip off a tiny opening. Drizzle the dulce de leche in a diagonal pattern over the bites, letting it drape down the sides.

Notes:

• Dulce de leche is available in varying-size jars and cans at many supermarkets, specialty foods stores, and Latino shops. Leftovers are delicious in coffee, drizzled over ice cream, or just eaten by the spoonful.
• Cheesecake bites—without the final dulce de leche drizzle—keep chilled in an airtight container in single layers, separated by wax paper 5 days. Drizzle with the optional dulce de leche garnish just before serving.

For the traditionalist...

Pecan Sandies

Food Network Kitchens

Ingredients

• 2/3 cup pecans, plus more for decorating
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 stick unsalted butter, at room temperature
• 1/3 cup confectioners' sugar
• 1 teaspoon vanilla extract
• Turbinado sugar, for sprinkling

Directions

1. Preheat the oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake until browned, 10 to 12 minutes. Let cool completely. Sift 3/4 cup flour, the salt and baking powder into a medium bowl.
2. Pulse the toasted nuts with the remaining 2 tablespoons flour in a food processor until finely ground.
3. Beat the butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the flour mixture and stir with a wooden spoon until just combined, then stir in the nut mixture. Pat the dough into a rectangle on a piece of plastic wrap; wrap and refrigerate until firm, at least 2 hours or overnight.
4. Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough between 2 pieces of parchment into a 9-by-6-inch rectangle, slightly less than 1/4 inch thick. Sprinkle the dough with turbinado sugar, then gently press the sugar into the dough using a rolling pin. Slice into sixths crosswise and lengthwise to make 36 rectangles. Arrange about 1 inch apart on the prepared baking sheets. Pierce each rectangle a few times with a fork, then press a pecan onto each. Bake, switching the position of the pans halfway through, until golden brown, 10 to 12 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

Happy baking!

Thanksgiving Round Up!

Happy Tuesday all! Sorry for the delay, but recovery from Thanksgiving has been quite the process. Between turkey day and Hannukah, my mixer has been getting a workout. So with that, I give you some pictures of the fabulous desserts. Enjoy!

Bread for lots of mouths to feed - made with
bulgur, whole wheat flour, and black sesame seeds.

Hannukah apple crisp: a variety of apples and crunchy oat topping

Hannukah banana bread - made with the help
of my little kitchen helper.

Sugar cookies covered in homemade royal icing
and painted with sparkly luster dust. Perfect
for Hannukah AND Thanksgiving.

Great packaging for yummy sugary sugar cookies.

Marble pumpkin caramel cheesecake with a gingersnap crust.

After the Elf got to my cheesecake.

Chocolate pecan shortbread bars...so much yumminess
in one tiny bar. 

Classic apple pie with a lattice crust, filled with a variety of
dried fruits and apples.

Happy baking! Please feel free to share your pictures as well.

Pecan Pie, 3 Ways

It's Friday and we are one day closer to T-Day. I will get straight to the point this time: we are talking about pecan pies. I've got 3 different ways to celebrate the southern belle, each with a unique and subtle twist. Here we go:

The traditionalist...

Blue-Ribbon Pecan Pie
Rubyane Surritte 

Ingredients

• Flour, for dusting
• ½ recipe Buttery Pie Dough
• 1 cup light corn syrup
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 tbsp. unsalted butter, melted and cooled
• 2 tsp. vanilla extract
• ½ tsp. kosher salt
• 3 eggs, lightly beaten
• 1 ¼ cups roughly chopped pecans, plus ½ cup halves

Directions

1. On a lightly floured surface, roll dough into a 12" round. Fit into a 9" pie plate. Trim edges and crimp; chill 30 minutes.
2. Heat oven to 350°. Whisk corn syrup, sugars, butter, vanilla, salt, and eggs in a bowl; fold in chopped pecans. Distribute filling evenly over dough; arrange pecan halves decoratively around the inside edge of the pie crust. Bake until crust is golden brown and filling is set, about 1 hour. Let cool completely before serving.

Sppppicy!

Southern Pecan Pie with Spice Crust

Nick Malgieri

Ingredients

• Sweet Dough Spice variation, for a 1 crust pie, see below

Filling

• 1 cup dark corn syrup
• 3/4 cup sugar
• 6 tablespoons butter
• 3 large eggs
• Pinch salt
• 2 tablespoons Bourbon
• 2 cups pecan halves or pieces, or a combination, about 8 ounces
• One 9 inch Pyrex pie pan

Directions

1. To make the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs until liquid and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while rolling and forming the bottom crust.
2. Set a rack at the lowest level of the oven and preheat to 350 degrees.
3. Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are covered.
4. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature.

Variations:

CHOCOLATE PECAN PIE: Use the Cocoa flavored Sweet Dough, above, instead of the Spice Crust. Add 4 ounces coarsely chopped semisweet or bittersweet chocolate to the hot syrup mixture along with the butter. Allow chocolate to melt and whisk filling smooth. Stir the pecans into the filling, rather than pouring it over them.

WALNUT RUM PIE: Replace Bourbon in filling with dark rum; replace pecans with walnut halves and pieces. Use the plain Sweet Dough, rather than the Spice Crust.

Substitute other nuts, such as hazelnuts or almonds, or a combination of several kinds of nuts.

Sweet Dough for Pie:

Ingredients:One-crust pie, about 10 ounces dough:

• 1 1/4 cups all-purpose bleached flour
• 1/4 cup sugar
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 4 tablespoons (1/2 stick) cold unsalted butter
• 1 large egg

Two-crust pie, about 1 1/4 pounds dough:

• 2 1/2 cups all-purpose bleached flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) cold unsalted butter
• 2 large eggs

Directions:

To mix the dough by hand:

1. Combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. 
2. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together.
3.  Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. 
4. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. 
5. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.

To mix the dough in the food processor:

1. Combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. 
2. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. 
3. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. 
4. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.

Storage: Keep the dough in the refrigerator up to two days, or freeze it double-wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.

Variations:

SPICE CRUST: Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon each freshly grated nutmeg and ground cloves to the dry ingredients before mixing in the butter. Double the quantities for the 2-crust recipe.

Chocolatey!

Chocolate Pecan Pie 

Susan Spungen

Ingredients

Pie Dough

• 2 cups all-purpose flour, plus more for rolling
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/4-inch dice
• 1/4 cup ice water

Filling

• 1 1/2 cups pecan halves
• 4 tablespoons unsalted butter
• 6 ounces bittersweet chocolate, broken into pieces
• 1/2 cup light brown sugar
• 3 large eggs, lightly beaten
• 3/4 cup light corn syrup
• 1 teaspoon pure vanilla extract
• Pinch of kosher salt
• Unsweetened whipped cream

Directions

1. In a food processor, combine the 2 cups of flour with the sugar and salt; process to mix. Add the butter to the dry ingredients and process until the largest pieces of butter are the size of peas. With the machine on, slowly pour in the ice water and process just until it's incorporated. Transfer the dough to a bowl and knead a few times. Pat the dough into a 1-inch-thick disk and wrap in plastic. Refrigerate the dough until firm, at least 1 hour or overnight.
2. Let the dough soften slightly. On a floured work surface, roll out the dough to a round, about 1/8 inch thick. Roll the dough onto the rolling pin and unroll it over a 9-inch glass pie plate. Press the dough into the pie plate, being careful not to stretch it. Using scissors, trim the overhang to 1 1/2 inches. Fold the dough under itself and crimp decoratively. Refrigerate the pie shell until firm, at least 30 minutes.
3. Preheat the oven to 375°. Prick the chilled pie shell all over with the tines of a fork. Line the shell with foil and fill with dried beans or pie weights. Fold the foil over the weights so the side of the pie shell is exposed. Bake the shell for 25 minutes, or until the side and rim are golden. Carefully remove the foil and continue baking the shell until the bottom is beginning to brown, about 15 minutes longer. Reduce the oven temperature to 350°.
4. Spread the pecans on a baking sheet and bake for 5 minutes, stirring once. Transfer the pecans to a plate. In a small microwave-safe glass bowl, melt the butter with the chocolate in a microwave oven. Stir until blended and smooth. Scrape the chocolate mixture into a medium bowl and add the brown sugar. Stir in the eggs, corn syrup, vanilla and kosher salt, then stir in the pecans.
5. Pour the filling into the pie shell and bake for 45 to 50 minutes, or until set in the center. Let the pie cool completely. Serve with whipped cream.

MAKE AHEAD The pecan pie can be refrigerated overnight. Serve cold or bring to room temperature.

Happy baking!

Thanksgiving Traditions of the Apple Variety

Happy hump day dear readers! Today we must discuss the traditional food that claims the spotlight of every Thanksgiving meal (I'm not talking turkey here...obviously!). Let's talk about APPLE PIE and how we are going to make it more than hum drum, but rather quite spectacular this year! Here are 3 takes on the fruity dessert that make it better than anything the pilgrims ever expected! (Did they even eat apple pie?)

Apple Pie with Cheddar Crust
Paul Grimes

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoons salt
• 1/2 pound extra-sharp Cheddar (preferably white), coarsely grated (2 1/2 cups)
• 1 stick cold unsalted butter, cut into 1/2-inch pieces
• 1/4 cup cold vegetable shortening (trans-fat-free), cut into 1/2-inch pieces
• 6 to 8 tablespoon ice water
• 1 tablespoon milk

• 1 1/2 pound Gala apples (3 medium)
• 1 1/2 pound Granny Smith apples (3 medium)
• 2/3 cup sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1 tablespoon cold unsalted butter

Directions

Make pastry dough: 

1. Stir together flour, salt, and cheese in a large bowl (or pulse in a food processor). Add butter and shortening and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 6 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
2. Squeeze a small handful: If dough doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough or pastry will be tough.
3. Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Make filling and bake pie: 

1. Put a foil-lined large baking sheet in middle of oven and preheat oven to 450°F.
2. Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar, flour, lemon juice, and salt until evenly coated.
3. Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into an 11-inch round.
4. Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold under. Lightly brush top crust with milk, then cut 5 (1-inch-long) vents.
5. Bake on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden-brown and filling is bubbling, about 40 minutes more. Cool to warm or room temperature, 2 to 3 hours.

Cooks' Notes: Dough can be chilled up to 2 days or frozen up to 3 months.

Fried Apple Pies

Ronni Lundy

Ingredients

• 2 1/4 cups all-purpose flour, plus more for dusting
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 3/4 cup hot skim milk
• 1/2 cup solid vegetable shortening, chilled and cut up
• 2 cups unsulphured dried apple slices (7 ounces)
• 2 1/2 cups water
• 1/2 cup light brown sugar
• 1/4 cup raisins (optional)
• Vegetable oil, for frying

Directions

1. In a medium bowl, mix the flour with the salt and baking powder. In a large bowl, combine the hot milk with the shortening and stir just until nearly melted; there should be a few pea-size pieces of shortening left. Add the flour and stir with a fork just until a dough forms. Gather the dough and knead until smooth. Roll the dough into a 6-inch log, wrap in plastic and refrigerate until chilled, at least 2 hours.
2. In a medium saucepan, combine the apples with the water and bring to a boil. Cover and cook over low heat, stirring occasionally, until the apples are very soft and the liquid has been absorbed, about 45 minutes. Add the brown sugar and mash with a fork or potato masher until blended. Stir in the raisins and let cool.
3. Cut the log of dough into 12 even pieces and roll each piece into a ball. Working with half of the balls at a time, on a very lightly floured surface, roll out each ball to a 6-inch round. Brush the edges with water. Mound 2 heaping tablespoons of the apple filling on the lower half of each round. Fold the dough over the filling to make a half-moon, leaving a 1/2 -inch border; press the edges to seal. Using a lightly floured fork, crimp the edges decoratively. Transfer the pies to a large, lightly floured baking sheet and repeat with the remaining balls of dough and filling.

MAKE AHEAD The pies can be prepared through Step 3 and refrigerated overnight.

Apple Pie Bars

Cathy Odson

Ingredients

Crust

• 3 sticks unsalted butter, softened
• 3/4 cup sugar
• 3 cups all-purpose flour
• 1/2 teaspoon kosher salt

Filling

• 6 tablespoons unsalted butter
• 1/2 cup light brown sugar
• 12 Granny Smith apples (about 6 pounds)—peeled, cored and thinly sliced
• 1 tablespoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1 cup water, as necessary

Topping

• 3/4 cup walnuts
• 3 cups quick-cooking oats
• 2 cups all-purpose flour
• 1 1/2 cups light brown sugar
• 1 1/4 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3 sticks unsalted butter, cut into 1/2-inch cubes and chilled

Directions

1. MAKE THE CRUST Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet with parchment paper. In a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until light and fluffy, 2 minutes. At low speed, beat in the flour and salt until a soft dough forms. Press the dough over the bottom of the sheet and 1/2 inch up the side. Bake in the center of the oven for 20 minutes, until the crust is golden. Let cool on a rack.
2. MAKE THE FILLING In each of 2 large skillets, melt 3 tablespoons of the butter with 1/4 cup of the light brown sugar. Add the apples to the skillets and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir half of the cinnamon and nutmeg into each skillet. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillets and add up to 1/2 cup of water to each pan to prevent scorching. Let cool.
3. MAKE THE TOPPING Spread the walnuts in a pie plate and toast until golden and fragrant, about 8 minutes. Let cool, then coarsely chop the walnuts. In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. Stir in the walnuts and press the mixture into clumps.
4. Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for about 1 hour, until the topping is golden; rotate the pan halfway through baking. Let cool completely on a rack before cutting into 2-inch bars.

MAKE AHEAD The bars can be stored in an airtight container at room temperature for 4 days or frozen for up to a month.

Happy baking! One week 'til apple time! (What, you thought I'd say turkey time? Heck no!)

Elegant Sauce AND Thanksgiving Pumpkins!

There's a bright moon out on this chilly Tuesday night and what better idea than plan your Thanksgiving desserts while eating a warm bowl of bucatini? There is none! Tonight I'm bringing you a deliciously easy and warming idea for dinner (supplement your favorite meatballs here) while you make your choice among these yummy pumpkin pie recipes. 

Bucatini with Butter-Roasted Tomato Sauce

Dawn Perry

Ingredients

• 1 28-ounce can whole peeled tomatoes
• 8 garlic cloves, peeled, crushed
• 2 anchovy fillets packed in oil
• 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
• 1/2 teaspoon crushed red pepper flakes plus more for serving
• Kosher salt, freshly ground pepper
• 12 ounces bucatini or spaghetti
• Finely grated Parmesan (for serving)

Directions

1. Preheat oven to 425°F. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and 1/2 teaspoon red pepper flakes in a 13x9" baking dish; season with salt and black pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.
2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
3. Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan and more red pepper flakes.

DO AHEAD: Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.

Now onto the pumpkin pies! My favorite!

Pumpkin Pie

Andrew Zimmern

Ingredients

Crust

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 7 tablespoons cold unsalted butter, cut into 1/2-inch pieces
• 1 large egg yolk
• 3 to 4 tablespoons ice water

Filling

• 2 cups roasted and pureed fresh pumpkin
• 2/3 cup plus 1 tablespoon sugar
• 1 1/2 cups half-and-half
• 2 large whole eggs
• 2 large egg yolks
• 2 tablespoons unsulfured molasses
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 1/4 cup crème fraîche

Directions

1. MAKE THE CRUST In a large bowl, whisk the flour with the salt. Rub in the butter until the mixture resembles coarse meal. In a cup, beat the egg yolk with 3 tablespoons of the water; drizzle over the flour mixture and stir with a fork. Press the crumbs together to form a rough dough, adding the remaining 1 tablespoon of water if needed. Scrape the dough onto a lightly floured work surface, gather up any crumbs and knead gently just until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
2. Preheat the oven to 400°. On a lightly floured work surface, roll out the dough to a 12-inch round. Fit the dough into a deep 9-inch glass pie plate. Trim the overhanging dough to 1 inch. Fold the dough under itself and crimp decoratively. Prick the dough all over with a fork and chill for 10 minutes.
3. Line the pie shell with parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes, or until set. Remove the pie weights and bake for about 10 minutes longer, or until the shell is golden. Reduce the oven temperature to 325°.
4. MEANWHILE, MAKE THE FILLING In a large bowl, whisk the pumpkin puree with 2/3 cup of the sugar and the half-and-half, whole eggs, egg yolks, molasses, pie spice and salt. Pour the filling into the hot pie shell and bake for 1 to 1 1/4 hours, or until the center is just set and the edges are slightly puffed. Transfer the pie to a rack and let cool to room temperature.
5. In a medium bowl, whisk the heavy cream with the crème fraîche and the remaining 1 tablespoon of sugar until it holds soft peaks. Serve the pie with the whipped cream.

MAKE AHEAD The pie can be refrigerated for up to 2 days.

Pumpkin Mascarpone Pie

Sarah Patterson Scott

Ingredients

Crust

• 1 1/2 cups unbleached all purpose flour
• 1/4 teaspoon salt
• 5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 1/4 cup chilled non-hydrogenated solid vegetable shortening, cut into 1/2-inch cubes
• 1/4 cup (or more) ice water

Filling

• 1 cup canned pure pumpkin
• 1 cup (packed) golden brown sugar
• 2 large eggs
• 1 teaspoon fresh lemon juice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 8-ounce container mascarpone cheese*

Whipped Cream and Mascarpone Topping:

• 1 cup chilled whipping cream
• 1/4 cup mascarpone cheese*
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions

For crust:

1. Blend flour and salt in processor. Add butter and shortening; pulse until mixture resembles coarse meal. Add 1/4 cup ice water; pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill at least 30 minutes. DO AHEAD: Can be made 1 day ahead.
2. Preheat oven to 350°F. Roll out dough on floured work surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch beyond rim. Crimp edges. Chill crust while making filling.

For filling:

1. Using electric mixer, beat pumpkin and sugar in large bowl until well blended. Add eggs and next 7 ingredients and beat until blended. Add mascarpone cheese and beat just until mixture is smooth. Transfer filling to prepared crust.
2. Bake pie until custard is set, about 55 minutes. Transfer pie to rack and cool. 

DO AHEAD: Can be made 1 day ahead. Tent with foil and chill.

For whipped cream and mascarpone topping:Combine ingredients in medium bowl. Using electric mixer, beat to soft peaks. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Serve pie with topping.

*An Italian cream cheese; sold at many supermarkets and at Italian markets.

Maple Pumpkin Brulee Pie

Saveur

Ingredients

• Flour, for dusting
• ½ recipe Flaky Butter Pie Dough
• ¼ cup dark brown sugar
• ¼ cup granulated sugar
• 2 eggs
• 1 (15-oz.) can pumpkin purée
• 1 cup heavy cream
• ¼ cup maple syrup
• 2½ tbsp. potato starch
• 2½ tsp. ground cinnamon
• 1½ tsp. ground ginger
• 1 tsp. freshly grated nutmeg
• ½ tsp. ground clove
• ½ tsp. Kosher salt
• ¼ cup Demerara sugar

Directions

1. Heat oven to 375°. On a lightly floured surface, roll dough into a 12″ round. Fit into a 9″ pie plate. Trim edges and crimp; chill 30 minutes.
2. Whisk sugars and eggs in a bowl until pale and fluffy. Add pumpkin, cream, syrup, potato starch, cinnamon, ginger, nutmeg, clove, and salt; whisk until smooth. Pour filling over dough; using a spatula, spread into an even layer. Bake until just set in the center, 45–50 minutes. Transfer pie to a rack; let cool to room temperature, then refrigerate until cold, about 1 hour.
3. Sprinkle Demerara sugar evenly over surface of pie. Guide the flame of a blowtorch back and forth over surface until sugar caramelizes. Serve immediately.

Happy baking!

But wait, before you go...don't forget to check out my social media pages for even more pictures and fun stuff!

Website: www.lizzybeesbakery.com

Facebook: www.facebook.com/lizzybeesbakery

Pinterest: www.pinterest.com/lizzybeesbakery

Did I forget anything? Bake on, my friends!

Bananas Gone Wild!

It's Friday everyone! Woot woot! You know I'm excited. As I was browsing my favorite recipe sites the other day, I happened upon a recipe for banana bread...this got me thinking. What other glorious recipes can be created from the original delight - banana bread. This is a super easy cake to create, which makes it a fabulous foundation for any cook to get creative! So for today's post, I found a few recipes of bananas gone rogue...and here they are.

Close to it's predecessor, the classic loaf....

Coconut and Macadamia Nut Banana Bread
Gourmet Oct 1991

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 teaspoon double-acting baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 sticks (3/4 cup) unsalted butter, softened
• 1 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 3 large eggs
• 1 tablespoon freshly grated lemon zest
• 1 1/3 cups mashed ripe banana (about 3 large)
• 3 tablespoons sour cream
• 3/4 cup chopped macadamia nuts
• 1 cup sweetened flaked coconut, toasted lightly and cooled

Directions

1. Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugars until the mixture is light and fluffy and beat in the vanilla, the eggs, 1 at at time, the zest, the banana, and the sour cream. 
2. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. 
3. Divide the batter among 5 well-buttered and floured 5 3/4- by 3 1/4-inch loaf pans and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack.

Those crazy bananas!

Banana-Bread-and-Butter Pudding

Heather Ho

Ingredients

• One 1/2-pound brioche, crust removed, cut into 1/4-inch dice (about 6 cups)
• 7 tablespoons unsalted butter, 4 tablespoons melted
• 1 1/4 cups sugar
• 3 tablespoons light corn syrup
• 3 tablespoons water
• 1 1/3 cups heavy cream
• Pinch of salt
• 4 large ripe bananas, 2 thinly sliced
• 1/2 cup milk
• 5 large egg yolks
• 1 teaspoon pure vanilla extract
• Vanilla ice cream or whipped cream, for serving

Directions

1. Preheat the oven to 350°. Lightly butter eight 4 1/2-by-2-inch ramekins. In a large bowl, toss the brioche with the melted butter. Spread the brioche on a large baking sheet and bake for about 15 minutes, stirring occasionally, until golden and crisp.
2. Meanwhile, in a small heavy saucepan, combine 3/4 cup of the sugar with the corn syrup and water; cook over moderate heat, stirring until the sugar dissolves. Boil the syrup without stirring until a deep amber caramel forms, about 7 minutes. Remove the caramel from the heat and carefully stir in 1/3 cup of the cream, the remaining 3 tablespoons of butter and the salt. Immediately pour 2 tablespoons of the caramel into each of the prepared ramekins and set them in a large roasting pan. Arrange the sliced bananas decoratively in the caramel.
3. In a large bowl, mash the remaining 2 bananas until smooth. Whisk in the milk, egg yolks, the remaining 1/2 cup of sugar, the vanilla and the remaining 1 cup of heavy cream until smooth. Fold in the toasted brioche and let stand, stirring occasionally, until the liquid is completely absorbed, about 20 minutes.
4. Spoon the bread mixture into the ramekins and smooth the surfaces. Pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins. Bake the puddings in the water bath for 35 minutes, or until firm and a knife inserted in the center comes out clean. Remove the ramekins from the water bath and let cool slightly.
5. To unmold, run a knife around the puddings. Top each with a plate. Invert the plates and lift off the ramekins. Pour any remaining caramel around the puddings. Serve warm with ice cream or whipped cream.

MAKE AHEAD The baked puddings can be wrapped tightly with foil and refrigerated overnight. Rewarm, covered, in a 325° oven for about 15 minutes before unmolding.

Use your imagination...you can do so much more!

Banana Bread with Chocolate Chips and Walnuts

Marsha Klein, Barrington, RI

Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup semisweet chocolate chips
• 3/4 cup walnuts, toasted, chopped
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1 cup mashed ripe bananas
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Whisk first 4 ingredients in medium bowl to blend. Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat.
2. Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in zigzag pattern.
3. Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool.

Happy baking!

You Won't Miss the Meat in This Chili!

Happy Thursday! We are on the cusp of Friday, thank goodness. Last night was a cold one here in the tri-state, so chili seemed apropos. I took a recipe from a somewhat whimsically-written cookbook and adapted it slightly to make it a fast, last minute meal. It passed the ultimate test - the meat-loving hubby test - so we know it's a winner. Here we go!

Black Bean-Sweet Potato Chili
Adapted from The Meat Lover's Meatless Cookbook by Kim O'Donnel

Ingredients

• 2 15 oz (or somewhere around there) cans of black beans
• 1 medium sweet potato (12-16 oz), peeled and cut into 1/2-in cubes (2 to 2 1/2 cups)
• 3 T vegetable oil
• 2 medium-sized onion, chopped finely
• 4 cloves garlic, minced
• 1 T ground cumin
• 1/8 tsp ground cinnamon
• 1 tsp dried oregano
• 1/8 tsp cayenne (the recipe calls for 1/2 tsp - it's very spicy! It's your call!)
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2-2 1/2 cups tomato puree (I used crushed tomatoes)
• 2 T tomato paste, dissolved in 1/4 cup of water
• 2 chipotle chiles in adobo sauce, minced
• Possible garnishes: Chopped fresh cilantro, squeeze of lime, grated cotija or Monterey Jack cheese, chopped scallions, sour cream

Directions

1. Boil the potato in water, covered, for 2 minutes. Drain and set aside.
2. Heat oil in a deep skillet over medium heat and add onion. Cook until softened, about 6 minutes. Add garlic, followed by the next 6 ingredients and stir to combine. The mixture will be pasty.
3. Add the sweet potato, stirring to coat with the aromatics and spices. Cook for an additional 3-5 minutes over medium-low heat, allowing the ingredients to get acquainted with one another.
4. Add 2 cups of the tomato puree and increase the heat to medium, bringing to a lively simmer. Stir in the tomato paste mixture and chipotle chiles, lower the heat, and cook until well blended, about 10 minutes, stirring regularly to keep from sticking and burning.
5. Rinse the black beans and add to the potato mixture. Stir to combine. Simmer over medium-low heat until you are satisfied with the overall consistency and texture of the chili, about 30 minutes. If the mixture seems to thick, feel free to stir in more tomato puree or water.
6. Serve with your choice of garnishes by itself, over rice, or with tortillas or cornbread.