Pumpkin Crunch Cake

This is a delicious dessert that is a snap to make and yummy enough to serve for company.  It's not actually cake like at all, it's more like a crust less pumpkin pie with a yummy, cakey, buttery, nut topping.  I'm talking Super YUM! This is  perfect dessert for anytime during the fall season but it would also be a great addition to your Thanksgiving dessert offerings.

Just a heads up on this recipe. Obviously, your baking time will vary. Every oven is different and to tell you the truth, mine is, at best, wonky!  I baked this 1 hour and 45 minutes.  The way to tell if this is done is to stick a knife tip or toothpick in the center of the cake, inserting just through the cake layer, and when it comes out clean the cake is done. 

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Pumpkin Crunch Cake-adapted from Allrecipes

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 4 eggs
• 1 1/2 cups white sugar
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 (18.25 ounce) package yellow cake mix
• 1 1/2 cup chopped pecans
• 1 cup unsalted butter, melted
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Instructions:

1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
3. Melt butter in large pan. Add pecans and brown being careful not to burn.
4. Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
5. Bake for 1 1/4  to 2 hours, or until done. Cake is done when center part of cake is set and toothpick inserted in center, just through cake part, comes out clean.

Molasses Spice Cookies

 As soon as the weather cools down a bit, and it starts to just begin to feel like fall, these are the cookies I want baking in my oven.  Soft, chewy, deliciously spiced, Molasses cookies.  How can you resist these?  This recipe produces cookies with utterly the perfect texture and spice for me. They are truly lovely. 
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Molasses Spice Cookies – from onecaketwocake.com/
Yield: about 20 large cookies.


Ingredients:

2 1/4 cups all-purpose flour 

2 teaspoons of baking soda

 1/2 teaspoon of salt 

1 teaspoon ground ginger 

1 1/2 teaspoons ground cinnamon 

1/4 teaspoon ground allspice

 3/4 teaspoon ground cloves 

3/4 cup (1 1/2 sticks) unsalted butter, softened 

1/2 cup dark brown sugar, packed 

1/2 cup granulated sugar, plus 1/3 cup for rolling cookies 

1 large egg 

1 teaspoon vanilla extract 

1/3 cup unsulphured molasses

Instructions:

1. Preheat oven to 375°F. Line two baking sheets with parchment paper. 
2. In a medium bowl, mix together flour, baking soda, salt, cinnamon, ginger, cloves, and allspice and set aside.
3. Beat the butter with an electric mixer for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula. Add dry ingredients and beat at low speed until just combined, about 30 seconds.
4.Place remaining 1/3 cup of granulated sugar (I used coarse sugar) in a shallow bowl. Scoop out dough in 2 tablespoon clumps and roll into 1 3/4 inch-wide balls. Roll balls in sugar and place on prepared sheets, spacing them 1 1/2 to 2 inches apart.
5. Bake until the outer edges of the cookies begin to set and centers are soft and puffy (the inside of the cracks will still look raw), about 11 to 13 minutes. Don’t overbake these cookies! Cool cookies on sheets for 5 minutes, then transfer to wire racks. These cookies stay nicely chewy for a few days if kept in an airtight container.

Maida Heatter's " The Georgia Pig Peanut Brittle"

Okay. So, please listen to me when I tell you, this recipe is extremely dangerous to make at home! Extremely dangerous!  Are you thinking I'm referring to the high temperature of melted sugar you need to achieve to make this delicious candy?  Well, that's not what's dangerous about this recipe in my book. Well, of course, you need to be very careful when preparing this recipe cuz 300 degree sugar hurts like H-E-double hockey sticks if it comes into contact with human skin, but come on, I know you know that! DUH!!! What I found to be really dangerous about making this is my kitchen is the insane deliciousness of this fabulous candy and the sheer amount my hubby and I shovelled in our mouths. Restraint? Not with this stuff. Are we gluttons or perhaps Pigs as the name of the recipe mentions? Well, with this stuff hanging around, yeah, we absolutely were.  Diabetic comma? It was close, but we just barely managed to avoid it!  Dang this is GOOD stuff.

What differentiates this recipe from your run of the mill peanut brittle is that it's tender and crunchy at the same time and has an airy, honeycomb interior. This is created by the addition and quick incorporation of baking soda. So the technique in this recipe is really important to follow. A candy thermometer is an absolute must. At the end of the recipe you have to work very quickly so make sure you prepare this during a time when you can give it your undivided attention. I suggest you read through the recipe in it's entirety a few time.

This incredibly delicious peanut brittle is going into my must make for Christmas repertoire.

I'm submitting this post to the "50 Women Game Changers" hosted by Mary over at One Perfect Bite.
This week the group is focusing on, none other than, the fabulous Maida Heatter. Swing by and check out some more fabulous Maida recipes!


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Maida Heatter's "The Georgia Pig Peanut Brittle" from Maida Heatter's Best Dessert Book Ever

Ingredients:
vegetable oil, preferably peanut oil
1 pound (3 1/2 cups) salted peanuts
3 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1 tablespoon butter, plus extra for pan
2 tablespoons baking soda

Instructions:
1. Place a piece of heavy-duty aluminum foil (18 inches wide) about a yard long, shinny side up, on a work surface near the stove top.  Spread a thin layer of vegetable oil over the foil, spreading it with a paper towel.  Let is stand.
2. With additional butter to that called for, butter the sides of a 5-6 quart saucepan and set aside.
3. Adjust an oven rack to the middle and preheat oven to 200 degrees.
4. Place the peanuts on a rimmed baking sheet in a single level and place in the oven to heat.
5. Meanwhile, place the sugar, corn syrup, and water in the buttered saucepan. With a long handled wooden spoon stir over moderate-high heat until the sugar dissolves and the mixture comes to a boil.
6. Clip a sugar thermometer to the side of the pan and let boil over moderate heat without stirring until the thermometer reaches 275 degrees.
7. Meanwhile, melt the butter in a small saucepan and set aside.
8. when the candy thermometer registers 275 degrees, add the warmed peanut to sugar mixture and continue to cook, stirring frequently, until the thermometer reaches 300 degrees. (the mixture will caramelize and darken as it cooks; but if it starts to smell burnt, lift the pan quickly from the heat and stir.)
9. OKAY!! GAME ON!!  Now work QUICKLY. Remove the pan from the heat. Stir in the butter and then the baking soda (this is the SECRET of the recipe) and stir very briskly for only 2-3 seconds until the mixture becomes foamy, pale in color, and rise to the top of the pan. Do NOT wait or the foam will settle down and you will loose the honeycomb part of this brittle.  Quickly pour the foamy mixture onto the oiled aluminum foil. Do NOT smooth over the top or spread or you will deflate the brittle.
10. Let stand for about 30 minutes or until cool and crisp. Then, with a thin, wide metal spatula, turn the brittle upside down and dry the bottom with a paper towel. (I did this, but personally, probably will skip this next time. I where it is fairly humid and frankly didn't notice any moisture on the bottom.)
11. Break brittle into pieces and store in an airtight container.,

S'more Bars

S'mores are one of those iconic foods that make me feel like I'm ten years old, it's summer and everything is right with the world.  We used to have these every time we'd spend the day at the beach and finish the evening off with a bonfire.  Corona del Mar. Southern California.  My Dad, Mom, and my sisters.  Some of our neighbors.  The perfect sunny Socal beach weather.  The glow of the warm fire as the sun set.  I think what I loved most about these times, honestly, was the pure joy I saw in my Mama's face as we sat around the fire and she soaked up the last of our perfect day.  So yeah, S'mores have some fairly significant associations for me!  I mean, how many foods can pull all those heart strings for heavens sake!!! I still love to make them around a fire pit. Nothing  better!  But, to extend those memories and enjoy them as the weather cools and we're in doors more, I turn to making these incredible S'mores Bars! 

This recipe gets it just perfect, in my humble opinion.  The perfect ratio of graham cracker to chocolate to marshmallowy yumminess! Btw-in case you were worried, I want to tell you that there is more marshmallow goo hidden underneath the graham topping! Some of the other recipes I've seen out in the blogiverse don't have as much chocolate in them.  When I've made them with less they just don't taste right.  Remember this is milk chocolate so it's not as intense as semi sweet or dark.  For me, it's gotta be milk chocolate and it's gotta have the proper amount to replicate the taste of the camp fire original!

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  Ingredients:

  1 cup butter, softened

• 1 1/2 cup sugar
• 2 egg
• 2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 cup graham cracker crumbs 
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 cups milk chocolate chips
• 2 -7 ounce jars marshmallow creme
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Instructions:

• 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 mixture for topping.
• 2. Line a 9X13 baking pan with aluminum foil leaving a 2 inch overhang. Grease well. Press remaining mixture into  pan. Sprinkle chocolate chips over crust; spread with marshmallow creme. It will relax and be easier to spread after it sits a minute or so. I also sometimes coat my hands with a little butter and spread it out.  Gently drop tablespoons of remaining graham cracker mixture over top allowing some of the marshmallow creme to peak through.
• Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 1-1/2 dozen.

Achiote Roasted Pork Tacos

When I'm craving a good, authentic, Mexican pork taco, here's the receta I immediately turn too.  I'm talking, close your eyes, take a bite and you just might think you're in Me-he-co!  I'm in Cabo by the way and the weather is perfect!  This is another recipe from the fabulous Rick Bayless.  Do you have his cookbooks yet?  If you don't let me tell ya you're really missing out.  The breadth of his work is really amazing and he manages to deliver absolute authenticity ever time.  Thank you Senior Bayless for giving me this amazing taco recipe!!!

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Makes 6 servings (enough meat for 20 good-size tacos)

Ingredients:
2 medium (about 1 ounce total) dried ancho chiles, stemmed and seeded
4 medium (about 1 ounce total) dried guajillo chiles, stemmed and seeded
2 bay leaves
2 tablespoons cider vinegar
1/2 small white onion, roughly chopped, plus a couple of slices (broken into rings) for garnish
2 garlic cloves, peeled and roughly chopped
1 teaspoon mixed dried herbs (such as marjoram, thyme and Mexican oregano)
A scant 1/4 teaspoon allspice, preferably freshly ground
A pinch of ground cloves
1 1/2 tablespoons vegetable oil or rich-lasting lard
Salt, about 1/2 teaspoon
3 pounds lean, boneless pork shoulder or (Boston) butt roast or 4 1/2 pounds fresh picnic ham with the   skin on (for classic crispy skin)

8 leaves romaine leaves, for garnish
3 radishes, thinly sliced, for garnish

Instructions:

1. The chile paste. Place the chiles in a small bowl, cover with hot water, and let stand 30 minutes to rehydrate, stirring occasionally to ensure even soaking. Drain, reserving 2/3 cup of liquid, then transfer chiles and reserved liquid to a food processor or blender.

Pulverize the bay leaves in a spice grinder or a mortar, then add to the blender, along with the vinegar, onion, garlic, mixed herbs, allspice and cloves. Process to a smooth puree (adding a little more water if needed to keep the mixture moving through the blades); press through a medium-mesh strainer into a small bowl.

Set a large (6-quart) pot with a lid (preferably a Dutch oven) over medium-high heat and add the oil or lard. When hot enough to make a drop of the puree really sizzle, add it all at once. Stir constantly as the puree sears, concentrates and darkens into a spicy-smelling paste, about 5 minutes. Remove from the heat and season with salt.

2. Seasoning and pot-roasting the meat. Turn on the oven to 325 degrees. If you are using pork shoulder or butt, cut it into slabs roughly 3 inches thick (try to get them all about the same thickness so they\’ll cook evenly); leave a picnic ham whole, but make 1-inch-deep incisions every few inches all over the meat. Lay the meat into the pot with the chile paste, then flip it over to cover with the chile (slathering with a spoon or spatula to give an even coating). Pour 1/2 cup water around the meat, cover tightly and place in the oven.

Baste the meat every 30 minutes with the liquid and rendered fat that accumulates around it. After about 2 1/2 hours (the fresh ham may need another 1/2 to 1 hour), the meat will be fork-tender and will have darkened to an appetizing and crusty, rich, red-brown. If all the liquid evaporates during the cooking, leaving only chile paste and fat, dribble a little more water into th epan so you can go on basting. If time allows, let the pork stand, covered, for 20 to 30 minutes to reabsorb juices before serving.

3. Serving the meat. Line a serving platter with the lettuce leaves. With the help of tongs, spatulas or meat forks, transfer the meat to the platter, then taste the pan juices and add a little more salt if necessary. Spoon the juices over the meat, then scatter the onion rings and radish slices over all, to create a riot of color and texture.

Advance preparation: The pot-roasted pork holds well in a low oven for an hour or so before serving. It can be done ahead and rewarmed in a 350-degree oven, though the texture of just-cooked pork is the best.

Drunken Mexican Beans with Cilantro and Bacon

Here is a delicious bean dish I absolutely adore. It's from Rick Bayless.  I have all his cookbooks. I love how he makes authentic Mexican food so accessible. Don't get me wrong, I love gringo style Mexican food a ton, but sometimes I crave the real deal. Whenever I want the real thing, I immediately start scanning my Rick Bayless collection of cookbooks!  They're filled with things I can't wait to try. This time I served these yummy beans with some unbelievable pork tacos that I can't wait to share with you. Next time you are serving Mexican food, give these beans a try. They're a delicious alternative to refried beans and they're flavored with some extra fabulous ingredients. I mean tequila and bacon. These aint no canned beans baby.  I'm just sayin...Pin It

Drunken Mexican Beans with Cilantro and Bacon

from Rick Bayless

Ingredients:

8 ounces (about 1 1/4 cups) dry pinto beans
1/2 cup (about 2 ounces) cubed pork shoulder (or extra chopped bacon)
4 thick slices bacon, cut into 1/2-inch pieces
1 small white onion, diced into 1/4-inch pieces
1 jalapeno, stemmed, seeded and chopped
Salt, about 2-2 1/2 teaspoon
1 1/2 tablespoons tequila (plus a little more if you like-okay I like)
1/4 cup roughly chopped cilantro


Instructions:
1. Rinse the beans thoroughly and scoop into a medium-size Dutch oven. Add 5 cups water, remove any beans that float, then add the pork shoulder (or extra chopped bacon) and bring to a boil. Reduce the heat to medium-low, and very gently simmer, partially covered, until the beans are thoroughly tender, about 2 hours. You'll need to gently stir the beans regularly and add water as necessary to keep the liquid a generous 1/2 inch above the level of the beans.
2. In a medium-size skillet, fry the bacon (that is, the remaining bacon if you used some for the simmering), stirring regularly, until crisp, about 10 minutes. With a slotted spoon, remove the bacon, leaving behind as much of the drippings as possible. Pour off all but about 2 tablespoons of the drippings and return the pan to medium heat. Add the onion and chiles and fry until deep golden brown, about 10 minutes. Scrape the onion mixture into the beans, then taste and season it all with salt. Continue simmering, stirring occasionally, for 20 to 30 minutes to blend the flavors. If the beans seem quite soupy, boil over medium-high heat, stirring frequently, until the consistency of a nice, brothy bean soup. (An alternative here is to puree 1/4 of the beans in a food processor or blender, returning them to the pot to thicken the broth.)
3. Just before serving, stir in the tequila and cilantro, then serve in warm bowls topped with the crumbled bacon.

The BEST Chocolate Cookies. Ever. (imho)

Have you ever noticed that different people like different chocolate experiences?  Some peeps only like a specific type of chocolate such as dark or milk or semisweet.  Some prefer chocolate to be combined with other ingredients like fruit or nuts and, to others, anything other that pure, plain chocolate is tantamount to a mortal sin.  Oh, we human beings can be so fussy! (Me especially, LOL!)  Well, here's a cookie that is perfect for those of you ( and me too!) that want a deep, dark, intense, chocolate experience.  These are Good.  Really Good.  I mean eat the entire very rich batch Good!

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Deep Dark Chocolate  Cookies: from Epicurious 


Ingredients:
Nonstick vegetable oil spray
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt



Instructions: 

1. Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. 

2. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

3. Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft     marshmallow creme.

4.  Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend.

5.  On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).

6. Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to cooling rack.

Peach Crumb Bars

As summer is beginning to wind up, I find myself trying to enjoy as much summer fruit as possible. Peaches happen to be one of my favorites.  I can't seem to ever get enough of them. I love to eat them out of hand, grilled in salads, in pies, cobblers, and now in a delectable bar cookie!  When I saw this recipe I about flipped.  It seemed like a peach cobbler combined with a bar cookie.  Seriously?  Well, hello peach deliciousness!   Two of my favorites things evah rolled up into one treat!

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Peach Crumb Bars:from Completely Delicious (btw-love this blog! It's gorgeous!)


Ingredients:
3 cups all-purpose flour
1 1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
Zest of one lemon
1 cup unsalted butter, chilled and cut into cubes
1 egg 
4 cups (about 4 large) peaches, peeled and sliced
4 teaspoons cornstarch

Directions:
1. Preheat oven to 375 degrees F. Grease a 9x13 inch baking pan.
2. In a medium bowl, combine the flour, 1 cup of the sugar, baking powder, ground ginger, salt and lemon zest. Add the butter and toss with the flour mixture. Use a fork or pastry cutter to blend in the butter until the size of peas. Whisk the egg slightly, and stir it into the crumb mixture. Dough will be crumbly. Press half of the dough into the prepared baking pan.
3. In another bowl, stir together remaining 1/2 cup sugar and cornstarch. Add the sliced peaches and gently mix. Spoon the peaches over the crust. Crumble the remaining dough over the peach mixture.
4. Bake for 45-55 minutes, until top is slightly brown. Cool completely before cutting into squares. Stores really well in the fridge.

Ina's Potato Salad

I have to tell ya, there are few things that I love more, than a classic style, loaded with goodies, old fashioned potato salad.  You know the kind I'm talking about.  The type your Grammy makes but loaded with extra goodies like bacon.  I just can't get enough of the stuff.  But these days, I find myself in a quandary.  My girlfriend introduced me to Ina's Potato Salad.  This recipe has a tangy dressing jazzed up with buttermilk and two types of mustard.  Then to take the whole thing over the top, it's generously accented with fresh dill.  In my, ever so very humble opinion, Ina really does dill right!  She seems to marry is with just the right ingredients and she shows absolutely no timidity.  These days deciding which potato salad to make is a tough choice.  But I have to admit, I love having two wonderful recipes that I know my fam will always love and devour.  This Labor Day I'm to make Ina's and I can't wait!!!!

BTW this recipe has an interesting technique for cooking the potatoes that I haven't seen in any other potato salad recipes.  It's simple, yet brilliant.  How totally Ina! 

Ina's Potato Salad: From the one and only Ina Garten

Ingredients:

• 3 pounds small white potatoes  (I often use red potatoes)
• 1 cup mayo
• 1/4 cup buttermilk
• 2 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard
• 1/2 cup chopped fresh dill
• salt and  pepper
• 1/2 cup chopped celery
• 1/2 cup chopped red onion

Instructions:

1. Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer  for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

2. Meanwhile, in a small bowl, whisk together the mayo, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

3. When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.