Mini Brownie Bottom Cherry Cheesecakes

It’s the week-end everybody!  And I can’t believe I’m saying this already, but we woke this morning to just a light dusting of snow on the deck.  Even though I find the first few snowfalls kind of exciting, I do feel that we seemed to have skipped fall entirely.  I’m hopeful that this was just a blip on Mother Natures part, and this week we will be back to crisp, windy, sunny fall days.

Yesterday I was sorting through my old bakery recipe book, looking for some inspiration, when I came across this recipe.  For those of you who might be new followers, I used to own a little bake shop and let that go so I could focus on my real love.  Which is you.  And blogging.  And creating.

And I’m so glad I did, because it’s given me so many new opportunities that I wouldn’t have had otherwise.  And not waking up at 3 am on Saturday mornings anymore is a major bonus.  I can tell you, your local baker is seriously sleep deprived friends.

These Mini Brownie Bottom Cherry Cheesecakes were one of my most popular items in the fall and winter.  Still, when I run into some of my loyal customers, they bring up these cheesecakes and tell me how they miss them so.  They are a decadent treat that can easily be customized.  The brownie bottom is just the right amount of rich chocolate, paired with the creamy cheesecake topping and of course, the cherries on top.  This is also an amazing treat when you swap out the cherries for whole pecans and a good drizzle of homemade caramel sauce.

As you know, I love a dessert that can be made ahead and these are no exception.  Cheesecakes freeze very well, so can be prepared a week or two ahead of time if needed.   Just thaw, garnish with toppings and serve.

Reminiscing through my old book sure did make my heart skip a beat.  It was such a busy and exciting time in my life.  Even though I do miss the bake shop sometimes, I’m so happy that I get to share these recipes with you.  I’m exactly where I was meant to be.

Enjoy the fall weather friends,

Renee

xo

Brownie Layer

• 1/2 cup unsalted butter
• 2 ounces unsweetened chocolate
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 tsp salt

 

Cheesecake Layer

• 2 pkg (250 gr each) cream cheese, softened
• 1/2 cup sugar
• 1/4 tsp salt
• 1/2 tsp pure vanilla extract
• 2 large eggs, room temperature
• cherry pie filling for garnish

Preheat oven to 350° and line 16 muffin cups with liners

1.  For the brownie layer, mix the flour and salt in a small bowl and set aside.  Place a small glass or stainless bowl over a pot of simmering water and melt the chocolate and butter.  In a medium mixing bowl, combine the sugar, eggs and vanilla and whisk until well incorporated.  Whisk in the chocolate mixture and mix well.  Fold in the flour mixture with a spatula, just until incorporated.
2. Spoon the brownie mixture into the bottom of each cupcake liner.   Bake for 10 minutes and set aside.  Once baked, reduce the oven temperature to 300°.
3. While the brownie layer is baking, prepare the cheesecake layer.  Beat the cream cheese and sugar in a medium bowl for at least 4 minutes, or until smooth and well combined.  Add salt and vanilla.  Add the eggs, one at a time, only mixing until the eggs are combined.  Be careful not to over mix and add too much air.
4. Top each brownie layer with the cream cheese mixture.  Bake for 20 minutes.  Turn the oven off, prop the oven door open just slightly with a wooden spoon and leave the cheesecakes inside until the oven cools (I just found the texture was a little nicer this way and the cheesecakes were less prone to cracking).  Put room temperature cheesecakes in the fridge to chill for 3-4 hours before topping and serving.
5. Top chilled cheesecakes with cherry pie filling and serve.

Notes:

1. You can bake the cheesecakes without leaving them in the oven to cool.  Bake at 325° for approx. 25 minutes.  Cool to room temperature and chill.
2. Once the cheesecakes have come to room temperature, they can be easily frozen for later use.  Place them in containers, in a single layer and wrap with plastic wrap.   Defrost and garnish with cherries just before serving.

Snickers Trifle Bowl {5 Minutes!}

This is probably the most epic 5 minute dessert I’ve ever made.

I always keep extra layers of cake in the freezer.  Always.  And this is one of those times that it has paid off.  Deliciously.  Epically. Decadently.  Honestly, the most stunning 5 Minute Trifle, that literally only took 5 minutes to prepare.

Listen baking friends, I think we’re on to something pretty amazing here.

I love trifle just as much as the next guy, but I’m rethinking the whole layering into one large trifle bowl thing.  I mean, once scooped out, they’ve lost all presentation appeal.  Am I right?  So I think we might have solved that problem, just in time for your next get together, since trifle is so easy to whip up and is the perfect make ahead dessert.  Why not just assemble in some pretty dessert bowls and leave them chilled until you’re ready to serve them?

oh yes, friends, and did I mention that these only take 5 minutes to prepare?  You are most welcome.

Happy week-end everyone!

Renee

xo

 

*yield 5 dessert bowls

• 2 pkgs instant chocolate pudding
• 4 cups of evaporated milk (regular milk works too)
• 1 chocolate cake layer, or store-bought chocolate pound cake, cut into cubes
• 2 Snickers Bars, sliced
• 1 cup chopped peanuts
• whipped topping for garnish

1. Whip the two packages of instant pudding with the evaporated milk for 2 minutes.  Divide among 5 dessert bowls.  Top with cubes of chocolate cake, slices of Snickers Bars, chopped peanuts and a dollop of whipped topping.  Refrigerate until ready to serve.

Notes:

1. Easily change up the trifle flavours.  Switch out for your favourite pudding, chocolate and cake flavours.  Use fruit as a garnish too.
2. Did you know that you can substitute evaporated milk for regular milk in instant pudding?  It mixes up into a very creamy pudding.

 

 

 

 

Spicy Pumpkin Cupcakes with Salted Caramel

And so begins the season of pumpkin everything.  Some people celebrate their birthday month, but in this house, we rejoice in pumpkin month.  A celebration, all month-long, of how many recipes I can fit pumpkin into.

Isn’t it funny how the pumpkin craze becomes slightly over the top in October?  People are hoarding cans and cans of puree, and then for the rest of the year the poor pumpkin pie spice sits, untouched, literally ignored?  If you figure out what the deal is with that, let me know.

I haven’t posted cupcakes in a long time, so I thought these Spicy Pumpkin Cupcakes with Salted Caramel, would be the perfect start to pumpkin everything month.  Just as the name implies, it’s a spicy but super moist delicate pumpkin cupcake, with a gorgeous brown sugar swiss meringue swirl, and a sweet and salty pool of homemade salted caramel.    It’s the pumpkin and salted caramel combination that gets me every time.  Not to mention cloves and cinnamon.  I do love the smell of cloves.

These pumpkin cupcakes are an excellent recipe that do double duty as easy muffins too.  I simply double the recipe and freeze half for lunches, because they freeze so well.  They are also an easy make ahead dessert, because every component can be prepared in advance.  Make and freeze the cupcakes until you need them, whip and refrigerate the icing a few days ahead, and keep that salted caramel in the fridge for up to a week!   Your prep time is literally only minutes when you need to ice and serve them.  For this reason alone, these are a superb choice for any Thanksgiving celebrations you might be preparing for.

And don’t be afraid to make your own pumpkin puree too!  Although I do love the convenience of canned puree, it is incredibly easy to buy pie pumpkins from market and make your own.

Now excuse me while I spend the next few hours scouring Pinterest for the next great pumpkin recipe.  Have you got one?  Share it with me in the comments!

Happy pumpkin baking friends,

Renee

xo

Spicy Pumpkin Cupcakes

• 2 1/4 cups all purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1 tsp cloves
• 1 cup + 2 tbsp. oil
• 1 1/2 cup sugar
• 3 eggs
• 1 1/2 cups pumpkin puree

Preheat oven to 350° and line two muffin trays with cupcake liners

1.  In a small bowl mix the flour, baking powder, baking soda, cinnamon and cloves, set aside.  In a large bowl combine the sugar and oil.  Mix well.  Add the eggs one at a time until fully incorporated.  Mix in the pumpkin puree.  Slowly add the flour mixture and stir just until combined.
2. Fill tins with a 1/4 cup of batter or use a cookie scoop, to ensure all of the cupcakes are the same size.  The recipe will yield approx. 20 cupcakes.  Bake for 20 minutes or until toothpick inserted comes out clean.  Set aside to cool.

Brown Sugar Swiss Meringue Frosting

• 5 large egg whites
• 1 1/4 cups brown sugar
• 3/4 cup unsalted butter, cubed and room temp
• 1 tsp vanilla extract
• pinch of salt

 

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with a few inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place the bowl of eff whites on the stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch.

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring and pinch of salt and beat until combined.  Use immediately or refrigerate for a week.  Icing will need to be at room temperature and whipped for about 5 minutes if kept in the fridge.

Salted Caramel Sauce

*Cooking  Channel TV

• 1 cup sugar
• 1/4 cup water
• 3/4 cup heavy cream
• 3 1/2 tbsp unsalted butter
• 1 tsp sea salt

1.  In a medium saucepan, combine the sugar and water over medium-low heat and stir until the sugar dissolves.  Increase the heat to medium- high and bring to a boil, without stirring.  Use a wet pastry brush to wash down any sugar crystals on the side of the pan if you need to.  Boil until the syrup is a deep amber color, about 7 minutes.

2  Remove mixture from the heat and very carefully whisk in the heavy cream. The mixture will bubble a lot but keep mixing. Stir in the unsalted butter, and salt. Bring back to the stove on low heat and stir until you have a smooth sauce.  Allow the caramel to cool.   The salted caramel sauce will keep in the refrigerator up to 2 weeks.  Reheat for a few seconds before drizzling if needed.

Cupcake Assembly

Pipe an icing dam around the perimeter of the top of the cake, with a large round tip, leaving a hole in the middle.  Using a small spoon carefully drizzle salted caramel into the hole.  Top with raw pepitas for garnish.  Serve at room temperature.

Skillet Apple Scones {with Maple Butter Drizzle}

Fall is here which means it’s apple picking time everybody!  I’ve been heading to local markets every few days, to buy varieties picked fresh from our local orchards.  They’re so, so good.  Good for eating, amazing for baking.  It’s my favourite time of year, and means the leaves are turning colour, temperatures are changing and the days are getting shorter!  It’s truly the best time of year for baking.

As you know, I love my Sunday mornings and often I’m up before the others to bake something fresh.  I’ve posted my favourite scone recipe a few times, which is so versatile, and it’s easy to adapt the recipe to whatever fruit is in season (these Peach Scones are brilliant).  Apples are an excellent choice too!

I opted for baking in the skillet this morning, which makes for a beautiful presentation.  The scones are rustic looking and full of apple flavour and great texture.  Often people tell me they don’t enjoy scones because they find them dry.  These couldn’t be further from that, moist inside with chunks of cinnamon-y apples and drizzled with an amazing Maple Butter that a friend gave to me.

You don’t need to bake these in a skillet.  You can easily roll and cut them as I’ve done in this Glazed Cherry Almond Scone recipe.  Bake some now and throw the rest in the freezer for later.  They bake up perfectly, right from frozen, and make an excellent breakfast treat or fast dessert with tea when company arrives.

Happy fall baking friends,

Renee

xo

 

Skillet Apple Scones

• 2 cups all purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp kosher salt
• 1/2 cup butter, frozen
• 1/2 cup buttermilk
• 1/2 cup sour cream (full fat works best)
• 1 egg
• 1 cup chopped apples mixed with 1 tbsp. brown sugar and 1/2 tsp cinnamon
• small apple sliced thinly for garnish
• Maple Butter for drizzle

Preheat oven to 415°

1.  In a large mixing bowl, combine the flour, sugar, baking powder, soda, cinnamon and salt.  Use a cheese grater to grate the frozen butter into the flour mixture.  Mix gently with a fork to coat the butter with the flour mixture.

2.  In a separate small bowl mix the buttermilk, sour cream and egg.  Make a well in the center of the flour mixture and pour buttermilk mixture in.  Mix gently to incorporate.

3.  Knead dough on a floured surface, maximum 1o times.  The idea is to knead very little to keep that butter cold.  As best you can, knead in the cinnamon apples.  Pat the dough into a circle about 6 inches in diameter.  Cut the dough into eight even wedges, but still keeping it in the circle shape.  Place the scones into a well seasoned skillet (a circle of parchment on the bottom works well too), and top each wedge with two apple slices.  Bake for about 20-25 minutes, until dough is cooked and scones are golden.  Eat warm and drizzle with Maple Butter.

Notes:

1.  My Maple Butter was from Gilbertson’s Maple Products.  Amazingly good.  My jar is hidden in the back of the fridge.  Some things aren’t meant to be shared, like colds, chocolate, bad photos, and really good Maple Butter.

 

 

Cranberry, Orange and Chocolate Biscotti

Biscotti is by far my favourite afternoon pick me up with tea.  I don’t bake it much in the summer, but as soon as fall rolls around it’s in the oven pretty much weekly.

When I owned the bake shop, I would make an enormous batch every Christmas Eve.  I always tied a clear bag that was full of biscotti, with some gorgeous Christmas ribbon, and gave it to my customers as they picked up their Christmas baking.  As a way of saying thank you for their patronage each year.  I keep a jar of Biscotti in the cupboard at work too.  I’m all for sharing!   Anyone is welcome to come and grab a piece with their afternoon tea.   It’s kind of like my way of spreading love.

Cookie love.  Chocolate-y, orange-y, crunchy cookie love.

The recipe is incredibly versatile.  I load chocolate chips, cranberries, dried apricots, pumpkin seeds, and nuts in them.  Whatever I have on hand at the time.  This particular version has dried cranberries, chocolate chips, and almonds.  I also, always add orange bakery emulsion or orange zest to the recipe.  It adds just a slight citrus note that makes each crunchy bite even more amazing.  Another fabulous combination includes almonds, white chocolate and dried apricots.  The combinations are endless!

Don’t be intimidated by Biscotti.  It couldn’t be any simpler.  The dough only bakes for about 30 minutes.  After that, it’s sliced up into those delicious dipping fingers and left in the oven for the rest of the night.  Other recipes usually call for a double bake, but I slice it up and put it back in the oven and turn the oven off.  Overnight, or several hours later when the oven has cooled down, the Biscotti are nice and crisp.  When I get up, I can throw them in the cookie jar and get on with my day.

One in hand, of course.

Happy Biscotti baking and coffee dipping friends,

Renee

Cranberry, Orange and Chocolate Chip Biscotti

*adapted from a recipe by Julie Van Rosendaal

• ½ cup unsalted butter, melted
• 1 cup sugar
• 3 eggs
• 3 tbsp orange juice
• 1 tsp pure vanilla
• 3 cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp kosher salt
• 1 tsp orange bakery emulsion or orange zest
• ½ cup sliced almonds
• ½ cup dried cranberries
• ½ cup chocolate chips

 

Preheat the oven to 350°.

1.  In the bowl of a stand mixer fitted with the paddle attachment, stir together the butter, sugar, eggs, orange juice, orange emulsion and vanilla until smooth.  Add the flour, baking powder and salt and stir just until combined – avoid over mixing. Add the almonds, cranberries and chocolate chips and gently fold in.
2. I prefer my Biscotti pieces to be about 6-7 inches long.  Place all of the dough on a parchment lined cookie sheet.  With dampened hands (essential),  shape the dough into a rectangle about 6 inches wide and 12 inches long.  It should be just under an inch thick.  Do the best you can, you can’t go wrong here.  Similarly, if you prefer smaller cookies, shape the dough into two logs,  2-3 inches wide and  1 inch thick.  (You should be able to fit both on one same sheet.)
3. Bake for 30 minutes. Let cool for 10 minutes on the cookie sheet, then carefully transfer the whole piece to a cutting board and cut on a slight diagonal into ¾-inch slices with a sharp or serrated knife.
4. Place the Biscotti back on the cookie sheet, this time laying each piece on its side.  Put it back in the oven, and turn the oven off.  Leave overnight or for several hours without opening the door.   In the morning, you will have crispy Biscotti waiting for you! Store in a cookie jar for several weeks, if they last that long.

 

 

 

Glazed Cherry Almond Scones

Fresh bread is my nemesis.  Warm out of the oven, it gets me every time.  It doesn’t matter what it is, biscuit, fresh loaf, cinnamon buns or scones there is no smell better than that of bread, in any form, baking in the oven.

I find the whole process of kneading and rolling so comforting.  Always have.   For the past few days I’ve been down and out with a bad cold.  The constant coughing when I lay down has left me restless and unable to sleep.  So I find myself in the kitchen early in the morning rolling dough to feel better.  Yesterday it was these cinnamon buns, today scones.

It seems everyone in this house wins when mom doesn’t feel well!

This is my favourite recipe that I’ve shared with you before.  It’s so incredibly versatile.  When you can use fresh fruit do so, it’s worth it.   Montmorency cherries and buttery flaky glazed bread under a blanket of almond glaze.  I’m feeling better already!  These are frozen cherries that I typically use for pie but they offer an amazing sweet and tart flavour to the scones.  The simple almond glaze is a must.   I tried this flavour recently at a local bake shop and was smitten with the combination!

No butter or additional spread is needed.  Warm and glazed these scones are simply enough all on their own.  Bake some now and freeze the rest for another morning.  These would be an excellent make ahead item for Christmas morning!

• 4 cups all purpose flour
• 1 cup sugar
• 1 tbsp + 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 cup butter, frozen
• 1 cup buttermilk
• 1 cup sour cream (full fat works best)
• 1 egg
• 2 cups frozen tart cherries
• 1 cup powdered sugar
• 1 tbsp milk
• 1/4 tsp almond extract
• chopped almonds to sprinkle on top

1.  In a large mixing bowl, combine the flour, sugar, baking powder, soda and salt.  Use a cheese grater to grate the frozen butter into the flour mixture.  Mix gently with a fork to coat the butter with the flour mixture.

2.  In a separate small bowl mix the buttermilk, sour cream and egg.  Make a well in the centre of the flour mixture and pour buttermilk mixture in.  Mix gently to incorporate.

3.  Knead dough on a floured surface, maximum 1o times.  The idea is to knead very little to keep that butter cold.  Roll into a large rectangle, about 22 inches by 12 inches.  Spread whole cherries all over the surface of the dough.  Starting with the longest side, roll the dough up towards you into a log.  Tuck in the seam.   You should be left with a log about 22 inches long.  Pinch the ends together and press down on the log to slightly flatten it.   Keep the seam on the bottom.

4.  Cut the log in half.  Cut each half in half.  Cut each quarter in half.   You will be left with 8 squares.  Cut each square on the diagonal to make 2 scones, for a total of 16 scones.

5.  Bake at 425 for 20-25 minutes or place unbaked scones on a parchment lined cookie sheet and freeze for at least an hour.  Place frozen scones in freezer bags for easy storage.  Bake from frozen.  Combine the powdered sugar, milk and extract and the glaze warm scones.  Top with chopped almonds.  Enjoy!

 

 

Epic Double Chocolate Glazed Tart

This tart is so simple yet so rich and decadent.  A chocolate lovers dream!  Insanity on a plate!

It’s so ridiculously simple and the presentation is fabulous!  It’s almost embarrassing to say how little time this takes to make.  I challenge you to skip that tired old apple pie and serve one of these tarts this holiday season.  You’re family and guests will thank you.

Listen, if you’ve been hanging out with me for a while you know about my love affair with chocolate.  In all forms.  I’ve yet to meet a chocolate I didn’t like.

I would wrestle my own babies down the for last piece of dessert.  I used to steal the mini chocolate bars from their Halloween bags.  I have been carrying around a bag of Lindt Truffles in my purse for two weeks and I sneak pieces when I’m driving to work.  I hoard it.

I have no shame.

I topped mine off with an easy Pistachio Brittle and some sweetened whipped cream but you could easily skip the candy and opt for some fresh berries instead.  The sweetened cream cuts the richness of the chocolate.   It’s essentially a truffle tart with a chocolate crust that gets even better the next day.   Quality chocolate is a must here dessert lovers.  When I had the bakeshop, we used the best we could get.  In brownies, cakes and ganaches it makes all the difference in the world.

Are you a chocolate lover like me?  What’s your epic chocolate dessert?  Enjoy,

Renee

Chocolate Glazed Tart

*adapted from Epicurious.com

 

For the Crust:

• 6 tablespoons unsalted butter, melted
• 2 cups chocolate graham crumbs

For the filling:

• 1 1/4 cups heavy cream
• 9 ounces bittersweet chocolate, chopped
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt

For the glaze:

• 4 tablespoon heavy cream
• 3 1/2 ounces bittersweet chocolate, finely chopped
• 2 teaspoons light corn syrup
• 2 tablespoons warm strong coffee

Equipment:

• a 9-inch round fluted tart pan or a springform pan

Preheat oven to 350°F .

1.  Stir together the melted butter and chocolate crumbs and press evenly onto bottom and 1 inch up side of pan.  Bake until firm, about 10 minutes. Cool on a rack while you prepare the filling.
2. Bring the cream for the filling almost to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
3. Pour the filling into crust and bake for about 25 minutes – the center will be slightly wobbly but the outside will feel set.Cool completely in pan (about 2 hours).
4. Bring cream for the glaze almost to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup and coffee.  Immediately pour glaze onto tart and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.
5. Serve with sweetened whipped cream and berries.

 

I found the easy Pistachio Brittle recipe here.

 

 

Pumpkin Custard {with Brownie Croutons}

I am a complete sucker for fall recipes.  I spend most week-ends in the fall baking.  Breads and pies, cakes and cookies.   I’m sort of ridiculous about it.   Possibly slightly obsessed.

Pumpkin is right up there at the top.  My most favoured fall ingredient.  I’ve already shared with you that my mom makes the best pumpkin pie ever.   EVER.  And when I was in the bake shop, I baked a lot of these Brown Butter Pumpkin Cakes.  So moist.  So good.

Most recently, I’ve been consumed with Pumpkin Custard and pudding recipes.   Which tastes exactly like pumpkin pie without the crust.   It’s literally five ingredients.   Topped off with some  whipped cream and the most delectable dark chocolate little brownie croutons ever.

It feels sort of criminal to toast off brownie pieces until they’re in crouton form.  My family thought I was losing my grip on reality when I was putting the brownie pieces in the oven.  Until we took that first crunchie bite and realized there’s no need to feel conflicted!  They taste amazing and offer some rich chocolatey contrast to the smooth pudding.

So good and SO easy!

What’s your favourite fall dessert?

Pumpkin Custard

* taken from Blue Apron Blog
1 3/4 c pumpkin puree
2 eggs
1 1/2 c heavy cream (reserve 1/2 cup for whipped cream)
1 c light brown sugar
1 1/2 tsp Chinese Five-Spice

Pre-heat the oven to 300°F.

1.  In a medium mixing bowl combine all ingredients (except the reserved cream) and whisk until smooth.

2.  Divide the batter between four jars or ramekins.    Place jars on a cookie sheet and bake for 35 minutes, or until the middle is just set.  Serve slightly warm or let them cool and refrigerate until needed.  This is a great make ahead dessert!

3.   Whip the remaining whipped cream until soft peaks form and top the custards just before serving.  Garnish with croutons if desired.

 

Brownie Croutons

1.  Very little brownie is needed to make the croutons.  I used a brownie square, approximately 3″ x 3″ and cut it into small cubes.  Spread the cubes on a baking sheet and bake for 30-40 minutes at 275° , until toasted.   yum!

 

 

 

Spicy Pumpkin Beignets { And Feeling Thankful}

This week-end is our Canada Thanksgiving.  It’s an extra long week-end at home with family and friends to enjoy each other’s company and be thankful for all of our blessings.

It’s also when we full on break out all of our best pumpkin recipes.

The combination of pumpkin and spices has to be my all time favourite.  It’s too bad that we only seem to enjoy them during the fall and winter season.

This morning we had a lazy morning at the house.  Good coffee, lots of sunshine.

And Spicy Pumpkin Beignets.

Pumpkin, fall spices and warm freshly fried beignets?

We are thankful for that in this house.

I’m even more grateful that I was able to make the dough the night before and refrigerate it until breakfast.  It’s a recipe that’s quickly thrown together and fairly quick in the morning.  I also like to include a super fast bowl of spicy glaze for dipping.

It leaves me more time to sit and enjoy the people I’m most thankful for.

We are a fortunate family.

We have a beautiful home, amazing families and the most awesome group of friends that support us.

Happy Thanksgiving everyone!

Spicy Pumpkin Beignets

*adapted from the famous Café Du Monde recipe

Ingredients:

• 1 1/2 cups of warm water (100°-110°)
• 2 1/4 tsp active dry yeast
• 1/2 cup sugar
• 1 1/2 teaspoon of salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp cloves
• 2 eggs
• 1 cup heavy cream
• 1/2 cup pumpkin puree
• 7 cups of all purpose flour
• 1/4 cups shortening, cut into chunks
• canola oil
• powdered sugar for dusting

Instructions:

1.  Sprinkle the yeast over the warm water in the mixing bowl of a stand mixer.  Let bloom for 5 minutes.  Add the salt, spices, sugar, eggs, cream, and pumpkin. Blend them with the whisk attachment until well combined.

2.  Switch to the dough hook and add 4 cups of flour.  Add the shortening.  Add the next 3 cups of flour and mix until blended.  Cover with plastic wrap and refrigerate overnight.

3.    Heat oil in a large pot or fryer until 350.°  Drop small balls of dough into the hot oil and fry for 4-6 minutes.  Beignets should be a nice golden brown colour.

4.  Dust with powdered sugar and enjoy every last warm delicious bite!

Spicy Glaze

• 2 cups powdered sugar
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 2-3 tbsp. cream

Combine all ingredients and stir until smooth and glaze consistency (add cream as needed).

Free Printable- Thanksgiving Gift Tags at Amanda’s Parties To Go!

Dark Chocolate Beetroot Cake with Sugared Cranberries

I am not a huge beet fan.

This week I asked a lady I work with whether she ate beets.  She rattled off a few ways that she likes to cook them and  proclaimed that she loved them.  The only thing that kept circling through my tiny brain was “Ewwwwww….”

But this week-end beets and I have had a new beginning.   A re-awakening!  A moist, chocolatey, gloriously decadent new beginning.  Are you with me??

I simply could not get over how amazing this cake tasted.  I was pretty skeptical last night as I was boiling the beets in preparation for this morning.  I mean, how can a cake that tastes this awesome be chalk full of antioxidants and nutrients?   And, not even a hint that there are beets in here.  Just a deep chocolatey, moist, earthy cake.   If I didn’t have beet stained fingertips, no one would believe me.

A simple ganache and some sugared cranberries is all that is needed for garnish.  Even a slight dusting of powdered sugar would do.  It’s so elegant and so simple.  Very impressive.  I’m not kidding.  Put beets on your grocery list.  You will not be disappointed!

I think my husband did a wonderful job on these photos.  I stood there watching with my finger in the ganache bowl.  Afterwards, we shared this piece.  We’re a good team.  A good food blogging, photo taking, cake eating team.

Dark Chocolate Beetroot Cake

*recipe adapted from Always Order Dessert

2 cups all-purpose flour
2 tablespoons extra dark cocoa powder
1 teaspoon cinnamon
2 teaspoons baking soda
1 tablespoon Kosher salt
3/4 cup + 1/4 cup butter, softened and divided
1 1/2 cups packed dark brown sugar
3 eggs, at room temperature
2/3 cup quality Belgian semisweet chocolate, chopped
2 cups beet puree (about 6-7 small-medium beets roasted, peeled, and processed until smooth)
1 tablespoon pure vanilla extract
1 tablespoon instant espresso powder

For the ganache:
1 cup quality Belgian bittersweet chocolate, chopped
2 tablespoons unsalted butter, softened
1/2 cup heavy cream

Grease and flour your bundt pan.

1. In a large bowl, combine the flour, cocoa powder, cinnamon, baking soda, salt and sift until evenly distributed. Set aside.

2. Cream 3/4 cup butter and the sugar in a standing mixer fitted with the paddle attachment until light and fluffy. Add the eggs in one at a time and beat until well incorporated.

3. Combine the chocolate with the remaining butter and microwave 20 seconds at a time, stirring each time, until melted. Stir in espresso powder and set aside.

4.  Add the vanilla extract to the eggs, followed by the chocolate, and the beet puree and mix until well combined.

5.  Add the flour mixture to the beet mixture and mix just until completely and evenly combined. Pour the batter into the prepared bundt pan and bake at 375 degrees F for about 50 minutes or until a tester inserted near the center comes out clean. Cool in the pan for 15 minutes before inverting on a wire rack.

6. While the cake is cooling, make the ganache by combining the chocolate and butter in a medium bowl. Heat the cream through gently just until it starts to bubble and pour over the chocolate. Stir slowly until the chocolate melts and the ganache becomes smooth and glossy.

7. Pour the ganache over the cooled cake and let set 15-20 minutes before serving.

Garnish with sugared cranberries.

Note:  If you taste the cake while warm you will taste the beets.  Strange, I know, but if you wait until the cake is completely cool, you will taste nothing but rich chocolate!