Pecan Pie

Each Thanksgiving I try to take charge of something new or something more complicated. So far I’ve made side dishes (med), cornbread stuffing (yummy), cranberry sauce (disastrous), and several pies. She and I have our own fair share of failures. Last year her pecan pie was over-baked. My apple pie was under-baked.

Pecan pie is a staple for Thanksgiving or Christmas dinner. My mother is the only person who eats pecan pie at Thanksgiving. Usually she bakes a whole pie for herself to enjoy for the entire week. While many recipes include alcohol, I went for an old-fashioned recipe.


Ingredients: 

  • Pie crust dough (store-bought or homemade)
  • 3/4 stick unsalted butter
  • 1 1/4 cups packed light brown sugar
  • 3/4 cups light corn syrup
  • 2 tsp vanilla extract
  • 1/2 tsp grated orange zest
  • 1/4 tsp salt
  • 3 large eggs
  • 2 cups pecan-halves (You can find these in the baking aisle. You don’t have to split them.)

Instructions:

1) Preheat oven to 350 F.

2) Roll out the pie dough onto a lightly floured surface. Trim and crimp crust as desired. Lightly prick the bottom of the crush with a fork. Chill for 30 minutes in the fridge.

3) For the pie filling: melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt.

4. Lightly beat the eggs in a medium bowl. Whisk into the corn syrup mixture.

Be really careful! If you mixture is too hot, your eggs will scramble! Mine was just a little too hot so there were some heated egg whites. I strained these out with a sieve and it was fine.

5) Put pecans in the pie shell and pour the corn syrup mixture over evenly.

6) Bake until the filling is set (50-60 min.) Cool completely.

Final Thoughts: I’ve never been a big fan of pecan pie, but I stole a bite and loved it! It was fairly easy to make, despite needing a tiny bit more effort than a pumpkin pie. Now that I’ve checked off apple, banana cream, pumpkin, and pecan, which pie should I try next?

Pumpkin Chocolate Chip Cake

The pumpkin craze continues! I saw this design in a magazine and thought to myself, “I could make that!” A pumpkin chocolate chip cake seemed perfect for a pumpkin-shaped cake. This monster cake is a perfect centerpiece for a big Halloween party. Since it’s technically two cakes, make sure there are enough people to eat it!

Ingredients:

CAKE

  • 3 cups flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1 cup vegetable oil
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 1/3 cup pumpkin puree
  • 1 1/2 cup chocolate chips (I used Ghiradellhi’s bittersweet)

FROSTING

  • 4 oz cream cheese
  • 1/4 cup butter
  • 2 1/2 cups maple extract
  • 1 tsp maple extract
  • 1-2 Tbsp water or milk (I used milk)

Instructions:

I made 2 of these bundt cakes, prepared and baked separately. The instructions below are only for one cake.

1) Preheat oven to 350. Grease a 10 in. bundt pan.

2) Combine flour, salt, baking soda, cinnamon, nutmeg, and cloves in a bowl. Whisk until combined.

3) Combine oil and sugar in another bowl and mix well.

4) Add the eggs, one at a time, into the sugar-oil mix.

5) Add the dry ingredients alternatively with the pumpkin, beginning and ending with the dry ingredients.

6) Fold in the chocolate chips.

7) Bake 60-65 min. or until a toothpick inserted comes out with a few crumbs.

I use a lighter colored pan, so 55 minutes did the trick.

8) Remove from the oven. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely,

9) Make the icing. Beat the cream cheese and butter until smooth.

10) Add the powdered sugar and maple extract. Mix.

11) Add 1-2 Tbsp of water or milk.

This is to get the right consistency. I felt I had the right consistency without any additional liquid, but the milk really helped cut down on the sweetness of the maple frosting.

12) Decorate once the cake is completely cool.

This keeps the frosting from melting off of the cake.

Now to make your pumpkin masterpiece! I froze the two cake that I made, because who has the time to bake 2 cakes, level and carve them, make and dye frosting, then decorate a cake all in one day?

1) Level the bottoms of both cakes.

My cake was still moist even after freezing, so take it slow so you don’t take chunks out of your cake by accident. PS this is a great step for tasting.

2) Place one bundt cake upside down. Place the other on top of the first bundt cake. Use a knife to carve into a smooth shape.

3. Dye your frosting orange (or use pre-made orange frosting). Frost between the two cakes, then cover the rest of the cake.

I really wish that I had made more frosting, or done a light crumb cake layer. There were some patches later on where you could see the dark cake below the icing.

4. Take an ice cream cone and place it in the center hole. Frost this with green icing. Pipe green frosting vines and leaves. Enjoy!!

Final Thoughts: Usually I don’t like to bake cakes that use oil as their source of moisture, but it worked out because of how often I was freezing the cakes while decorating. I didn’t think I would like the maple flavor paired with pumpkin, but it was a nice subtle addition to the flavors. Next time I might cut down on the sugar as it was quite sweet in comparison. I’ve heard milk powder can help thicken frosting without adding sugar.

Ice Cream Cake & Mighty Moo’s

Ever since we were little, my brother has loved the cotton candy ice cream at Maggie Moo’s (which closed down). His mouth and tongue would be bright blue, made worse by the bubblegum candies he liked to add to his ice cream. I came across a post on Buzzfeed, listing the best ice cream places in each state. Arizona’s is a small ice cream parlor in the West Valley called Mighty Moo’s. Mighty Moo’s makes homemade, hand-churned ice cream, shakes, and floats with unique flavors. The flavors are often changed depending on the season. (I was dying to try their Octoberfest pretzel & beer flavor).

This local place is small with great charm. You can tell it’s a hit with the locals, who wait outside the doors before opening. One sweet older lady said she came every week for her praline ice cream. Buy a cone, a cup, a pint, or other special treats. Next on the list is the “reverse” root-beer float – cream soda with root-beer flavored ice cream! Though it may be a bit of a drive for many, the ice cream is worth it. There’s a greater variety than Phoenix favorites such as Churn.

It turns out Mighty Moo’s carried a flavor called “Elsa,” a bright blue cotton candy flavored ice cream. Naturally, I thought of my brother. It’s a sickeningly sweet flavor for my tastes, but it made a perfect birthday cake for him.

To make an ice cream cake, you do not have to use cotton candy ice cream. Pick a favorite ice cream, hand-churned like Mighty Moo’s or your favorite store bought brand. My only recommendation is to make it the day before hand so that the ice cream can really freeze! (Seriously, save yourself the mess.)

Now the ice cream cake recipe actually has a cake recipe of it’s own, but I have had bad experiences with cakes that involve boiled water, so I chose to use this chocolate cake recipe instead. It’s up to you which recipe you use (or your own!) but my instruction will be for a different chocolate cake recipe.

Ingredients:

For the Cake

  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1cup packed brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cup low-fat buttermilk

Filling and Decoration

  • 4 cups ice cream
  • 2 cups chocolate frosting
  • Chocolate sprinkles, for decorating

Instructions:

1) Preheat oven to 350°F. Grease one 10-in. springform pan.

You can line it with parchment paper, but I usually choose to use butter or pam and flour. Since my springform pan is a bit tricky to butter, I used pam. Sprinkle in a few tbsp. of flour and then coat the pan. Turn it sideways and turn it like you would a steering wheel to coat the sides. Shake out the excess flour.

2) In a small bowl, combine flour, cocoa, baking soda, and salt.

3) In large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula.

It’s really important that your ingredients be room temperature. They’ll blend easier, especially butter.

4) Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula.

5) Spoon batter into pan. Bake 30-40 min. or until toothpick inserted in center of cake comes out clean. 

I’m not as clear as the baking time because I tried the original bake time, forgetting that a 10 in. pan takes longer to cook than a few 8 in. pans. Put it in for 30 min. and keep an eye on it.

6) Let the cake cool for 10 min. Once cool enough to handle, take the cake out and let it cool on wire racks.

7) Once cool, cut the cake into two halves. Wrap the layers in plastic wrap and freeze for at least 2 hours.

8) Place one layer of frozen cake into the (clean) springform pan.

Here’s where it gets messy!! I made such a mess that I’ve made some suggestions on how to make it easier.

9) Remove your ice cream from the freezer. Thaw for about 10 min. Once softer, spread the ice cream on top of the cake layer in the springform pan.

It may not take very long to melt the ice cream. Since I live in Arizona and this was hand-churned, the ice cream melted quickly. I might consider melting the ice cream completely for a more smooth surface.

10) Place the other cake layer over the top of the ice cream. Place the plastic wrap over the top to seal. Freeze again for at least 2 hours.

Two hours was not enough to keep everything from melting and falling apart. I would suggest freezing overnight.

12. Remove the cake from the pan and frost fast! Otherwise your ice cream will melt.

13. Decorate as desired and then wrap with plastic wrap. Use toothpicks to keep it from touching the frosting if you want.

14. Remove from the freezer about 10-15 min. before serving to thaw a little.

Final Thoughts: In hindsight, hand-churned ice cream may not have been a good choice, but my little brother was happy with it. If I ever do this again, I’ve got some strategies to make the ice cream part less frantic and messy. Even though I disliked the ice cream by itself, in the cake it was super delicious!

If you’d like, stop in at Mighty Moo for a tasty treat!

Pieced Together Lemon Cake

Though this recipe is for a simply delicious lemon cake, I felt it was important to bring it from my old blog. Mistakes happen. I have shared my “foodie fails” on my blog in the past. I can be a perfectionist, who gets frustrated about the slightest problems.

Learning to cook and bake means that I have to embrace the mistakes. The great part about food is that it can often be forgiving. No one cares if your cake is a little messy as long as it tastes good. If it doesn’t taste very good or it’s rendered inedible, you’ll know for the next time you try. The important part is that you don’t give up!

 

 

Would you have guessed that one of the layers of this cake fell apart? This isn’t an episode of Chopped. While you may disappointed, no one is going to kick you out of the kitchen. My coworkers enjoyed the tasty cake even with its flaws.

Ingredients:

THE CAKE

  • 2 sticks unsalted butter, softened
  • 2 1/2 cups sugar, divided
  • 4 eggs
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup lemon juice
  • 3/4 cup buttermilk, at room temperature
  • 1 tsp vanilla extract

CREAM CHEESE FROSTING

  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 1 Tbsp lemon juice

 

Instructions:

1. Preheat the oven to 350. Grease 2 9-inch baking pans.

To “grease” pans you can use sprays like Pam. I prefer to use butter, then lightly coat the pan with flour, tapping out any excess.

2. Beat together the butter and 2 cups of the sugar. Mix in the eggs, one at a time. Add the lemon zest.

 

3. Mix the dry ingredients together in a separate bowl: flour, baking powder, baking soda, and salt.

 

4. Add the dry ingredients, 1/4 cup lemon juice, buttermilk, and vanilla to the mixer. Mix well.

5. Divide the batter between the pans. Bake for 30-35 minutes, until a toothpick comes out clean.

 

6. While the cake is baking, make the simple syrup. Over medium-high heat, mix 1/2 cup lemon juice and 1/2 cup sugar until the sugar dissolves. Set aside.

Syrups and reductions seem to be one of my weak points. They never seem to get quite thick enough. Fortunately, this will brushed onto the cake so it doesn’t need to be thick like maple syrup.

7. Make the frosting. Beat together the cream cheese and butter. Add the powdered sugar, one cup at a time. Mix in vanilla and 1 Tbsp lemon juice.

 

8. When the cake has finished baking, poke holes in the top. Divide the simple syrup between the two layers and pour over the top.

 

I kept the cakes in the pans to avoid making a mess. I also brushed the syrup over top to avoid saturating one part of the cake more than another.

9. Once the cakes have cooled COMPLETELY, assemble the cake and frost. Keep refrigerated 1 hour prior to serving.

Okay here’s where the fail happened. Do not rush the cooling process. The simple syrup makes the cake much softer. If it doesn’t cool, well then you end up with this…

 

With a little magic…

 

Final Thoughts: See what I was talking about? The first layer came out fine, but the simple syrup moistened the cake and my second layer fell apart. I placed the broken layer on the bottom, piecing it as flat as I could (aided by a layer of frosting to pull everything together). The whole layer went on top. By the time I finished, you couldn’t tell it had broken unless you cut inside! Even better, the cake was delicious. Lemon is one of my favorite flavors. This cake had sweet lemon-y goodness in every bite.

Black Bean Brownies (GF)

A lot of people try gluten-free or vegan treats as a healthier alternative to desserts and sweet treats. I don’t know if it makes them healthier, but it’s good practice for friends and family with food allergies or dietary restrictions. I made brownies for a coworker, so another coworker requested an additional pan of black bean brownies. The idea is that the beans make the ingredients “stick” instead of flour. It’s a gluten-free option that keeps the brownies moist.

 

Ingredients:

  • 1 15 oz. can black beans, drained and rinsed
  • 3 eggs
  • 1/4 cup butter, melted
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 cup cocoa powder
  • 1 tsp vanilla
  • 1/2 cup chocolate chips

Instructions:

1. Preheat the oven to 350 degrees. Grease an 8×8 baking dish.

2. Place all ingredients except the chocolate chips in a food processor (or blender) and process until smooth. Scrape the batter into the baking dish and level the top.

 

 

Honestly there’s nothing easier than shoving everything into a food processor. If you’d like, taste it and see if it needs a bit more cocoa.

3. Sprinkle chocolate chips over the top of the batter. Bake for 25-27 min.

4. Let cool for at least 30 minutes before slicing.

If you don’t let them sit, they’ll be too soft to cut and just fall apart.

Final Thoughts: This was a 50-50 dessert. It’s easier to make than regular brownies, plus it’s gluten-free with extra protein! While I enjoyed the dense texture, it’s obvious it’s made with beans. About half of the people who tried mine really disliked them. The other half went crazy for them! To each their own, I guess. Which one do you guys like better – regular or black bean brownies?

Sweet & Tangy Lemon Bars

I don’t know if I’ve ever eaten a homemade lemon bar before, but lemon (well, citrus) is one of my favorite flavors. When this recipe popped up on my Pinterest, I knew I wanted to try it. Some of you may have seen my Instagram post where I posted the failed version of this recipe. Hint: It’s not a lemon bar without lemon juice.  This is a fairly simple and classic recipe with a tangy lemon flavor and rich shortbread crust.

Ingredients:

For the Crust:

  • 1 3/4 cups (220 g) all-purpose flour
  • 1/4 cup (32 g) cornstarch
  • 1/2 cup (100 g) granulated sugar
  • 1/4 tsp salt
  • 1 cup (230 g) unsalted butter, softened

For the Filling:

  • 1 1/2 cups (220 g) granulated sugar
  • 1/4 cup (32 g) all-purpose flour
  • 4 eggs
  • 1/2 cup lemon juice

Optional: powdered sugar

Instructions:

1. Preheat oven to 350 F. Line a 9 x 13 in. baking pan with aluminum foil or parchment paper. Spray with non-stick cooking spray.

2. In a large mixing bowl, whisk the flour, cornstarch, sugar, and salt for the crust together. Cut the butter into cubes. Add the butter to the dry ingredients. Cut the butter into the dough with a pastry cutter or with your hands. Mix until it’s crumbly and starts to come together. Scoop the mixture into the pre-prepared pan and press into an even layer.

Cubed means just what it says. Cut your butter into cubes! If your butter is at the right temperature, you should be able to cut through it with a butter knife.

 

See the big chunk of butter? I probably could have better incorporated the butter into the dough. I really need to invest in a pastry cutter.

3. Bake the crust for 20-25 min. until the edges are golden brown. Remove the pan from the oven.

4. While the crust is baking, start on the filling. Whisk the sugar and flour together in a bowl. Add in the eggs and lemon juice and mix until well combined. Pour the filling over the crust.

The lemon mixture should be bright yellow (as pictured above). When I tried this recipe and forgot the lemon juice, the mixture was pale.

5. Bake for 18-20 min. until the filling it set. Remove from the oven and let cool on a wire rack for an hour. Cover tightly with saran wrap or aluminum foil and refrigerate for at least 2 hours.

 

6. Remove from the fridge. With a sifter, sift powdered sugar over the top.

I sifted the sugar while the bars were still in the pan to avoid making a big mess.

7. Cut and serve!

Final Thoughts: These were the perfect balance of sweet and tangy! My coworkers gobbled them up. Aesthetically, I wish there were no bubbles on top. I’m curious if I should hit the pan against the counter to remove the extra air. Or does this just happen with the acidity?

Now that summer is here, it may be time to bring back this citrus-y treat.

Almost Allergen-Free Carrot Cake

I have a very close friend who, due to health issues, must stick to very strict diet restrictions. Naturally, this means that he doesn’t get to eat some of his favorite foods anymore, things like pizza and matzo ball soup, unless it’s gluten-free, dairy-free, nut-free, soy-free, and lacks certain other foods like onions and garlic.

Carrot cake is a favorite treat of his. We were both unsure about the recipe the first time I made this, but once we tried it we were both pleasantly surprised by the flavor and texture (a common complaint with gluten-free cakes). Now whenever he comes back to Arizona, he requests the same cake (which he freezes and eats piece-by-piece by himself). Please note that this is NOT egg-free. The original recipe uses flax eggs to make it vegan, but I used real chicken eggs.

After some searching and negotiating ingredients, I decided to alter this recipe for gluten-free, vegan carrot cake from renowned food blogger Gimme Some Oven.

INGREDIENTS:

VEGAN GLUTEN-FREE CARROT CAKE INGREDIENTS:

  • 2.5 cups gluten-free all-purpose flour blend, plus extra for dusting the pans
  • 1 Tablespoon ground cinnamon
  • 1 1/4 teaspoon baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • pinch of ground cloves
  • pinch of ground ginger
  • 1 pound carrots, peeled
  • Stevia equivalent to 1 cup of granulate sugar
  • 1 cup light brown sugar, packed
  • 4 eggs
  • 3/4 cup vegetable oil

VEGAN GLUTEN-FREE “CREAM CHEESE” FROSTING INGREDIENTS:

  • 8 cups gluten-free powdered sugar
  • 1 1/2 cups (3 sticks) vegan butter or margarine
  • 3 Tablespoons non-dairy milk
  • 1 Tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • pinch of salt

Note on the Ingredients: I use Bob’s Red Mill All-Purpose Gluten Free Flour rather than adding the flours together myself. For the vegan butter, I use soy-free Earth Balance brand vegan margarine. I chose coconut milk for the frosting for the sweeter taste.

While mixing ingredients, the batter smells like the inside of a rotted jack o’lantern. Adjust the spices to taste (I know the batter doesn’t taste very good). Usually I can adjust the spices in the ratio indicated in the recipe until the smell improves.

DIRECTIONS:

1) Preheat the oven to 350 degrees F. Use vegan margarine to thoroughly grease the inside of 2 9-in pans. Dust the inside of each pan with gluten-free flour.

 

 

A common method is to coat the pan by turning it like a steering wheel over the sink.

2) In a bowl, whisk together the dry ingredients (gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger) until combined.

3) Using a blender or food processor, shred or blend the carrots.

 

I prefer my carrots well-blended to avoid a chunky texture.

4) Transfer the carrots to the bowl with the dry ingredients. Wipe out the blender or food processor. Add the Stevia, brown sugar, and eggs and blend until frothy.

 

5) While the blender or food processor is running, add the oil in a slow, steady stream. Blend the egg mixture until well mixed.
6) Add the carrots and dry ingredients to the blender or food processor. Blend all of the ingredients together into a smooth batter.
This is the point where you should taste the batter! If it smells bad, add more cinnamon, ginger, cloves, and nutmeg.
7) Pour batter evenly into the prepared pans. Bake for 25-30 minutes. While the cake bakes, mix the frosting ingredients together.
8) Let cake cool completely in the pans on a wire rack for about 1 hour. Run a knife around the edge of the cake to loosen. Remove cake, if transferring to a different serving platter, and frost as desired.

 

Once I removed the cakes from the pan, I had to scrape some leftover flour off of the bottoms.

Final Thoughts: This is a tried and true recipe, though I understand that adding spices “to taste” can be a frustrating instruction. Vegan baking and using substitutions can be difficult. Each time I bake this I’m still never 100% sure that it turned out properly. I’ve played with the frosting in an attempt to reduce the processed sugar, but I can’t use milk powder to thicken. This recipe tastes the best so far. Does anyone have any suggestions?