Nutella Whoopie Pies

Ingredients

1¼ cups all-purpose flour

1 tsp. baking powder

3 tbsp. unsalted butter

¼ cup sugar

1 egg

½ cup NUTELLA®

2 tbsp. cocoa powder

½ cup milk

a pinch of salt

Cream Filling:

1 1/2 cups shortening

3 cups confectioners' sugar
1 1/3 cups marshmallow topping
Dash salt
1 teaspoon vanilla extract
1/3 to 1/2 cup milk

Fall colored sugar/sprinkles (optional)

 Preheat the oven to 350°F.

Make the marshmallow cream filling: In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Set aside.

Make the whoopee pies: Mix together the flour, baking powder and salt. In a separate bowl, beat together the butter and sugar. Add the egg, NUTELLA®, cocoa powder and milk. Mix well then add the flour and baking powder mixture.

Place 30 small spoonfuls of the mixture on a baking sheet covered with baking parchment. Bake for 10-15 minutes. Remove from the oven, leave to cool on a cooling rack, then sandwich together with the cream filling. Dip in colored sugar, if desired.

Whoopie!

Flaming Pumpkin Log

Ingredients

3 eggs, separated

1 cup sugar, divided

2/3 cup canned pumpkin

3/4 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

FILLING:

1 package (8 ounces) cream cheese, softened

2 tablespoons butter, softened

1 cup confectioners' sugar

3/4 teaspoon vanilla extract

Additional confectioners' sugar, optional

FLAMES:

Orange and Yellow Hard Candies, about 26

Milk chocolate morsels, about ½ cup, melted

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.

In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.

Bake at 375° for 12-15 minutes or until cake springs back when lightly touched.  Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm.

 May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired.

With oven still at 375°, place hard candies on another parchment lined baking sheet.  Bake 8-10 minutes or until candy is completely melted.  With a skewer, swirl the colors together to look like fire.  Refrigerate until cooled. Break into flame-like pieces.

Melt the milk chocolate in microwave for 30 seconds; stir until completely melted.  If chocolate is not melting completely, place back in microwave for 10-second intervals. Be careful not to burn.

Spread melted chocolate on one small section at a time, beginning with the middle.  Place candy pieces into soft chocolate and move onto the next section until you have the flames across the log (see photo).

Recipe adapted from Taste of Home

Enjoy!

Almond Witch's Fingers

Ingredients

30 sliced almonds pieces

2 large eggs

¼  teaspoon pure vanilla extract

½ teaspoon pure almond extract

8 tablespoons unsalted butter (1 stick), room temperature

½  cup confectioners' sugar

5 tablespoons granulated sugar

Pinch of salt

2 cups all-purpose flour

1-2 T cocoa powder

Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.

Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and extracts. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.

Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into 15 pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.

When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.

Bake until lightly browned, about 12 minutes. Cool completely.

With a small, clean paintbrush, work cocoa powder in and around fingernails and knuckles to give them a ghoulish look.

Recipe adapted from Martha Stewart

Bats Witches!

Spicy Thai Coconut & Shrimp Soup

Ingredients

2 T olive oil
1 1/2 cups mushrooms, any type, sliced
1/2 cup red bell pepper, diced
1 inch ginger, peeled and minced
4 cloves garlic, minced
half a stalk lemon grass, cut lengthwise
2 tsp Thai red curry paste

4 cups chicken broth
1 15 oz. can coconut milk
1 tbsp sugar
3 tsp soy sauce

1 lb. peeled & de-veined shrimp, tails removed
fresh cilantro, chopped

Heat the oil in a pan over medium heat. Add the garlic, ginger, lemon grass, mushrooms and red bell pepper. Cook for 3 minutes. Add the curry paste. Cook for another minute. Add the coconut milk, chicken broth, sugar and soy sauce. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Discard lemon grass.  Add shrimp and continue to cook until they turn pink.  Serve in individual bowls and top with cilantro.

Apple Walnut Tart with Maple Custard

For the Walnut Crust:

2½ cups walnut pieces

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

1 egg white

¼ teaspoon kosher salt

For the Custard:

1½ cups milk (I used 1%)

6 egg yolks

½ cup pure maple syrup

¼ cup cornstarch

½ teaspoon kosher salt

1 teaspoon vanilla extract

Additionally:

2 red apples, quartered, cored, and thinly sliced (keep in lemon water until ready to use)

juice of a lemon

Instructions

For the Walnut Crust:

Preheat the oven to 400 degrees F.

In a food processor or chopper, pulse the walnuts until the are finely chopped, and the pieces are about the size of breadcrumbs.

Place the chopped nuts in a large bowl and add the remaining ingredients, tossing together with a fork.

Press the mixture evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom.

Bake for 15 minutes.

For the Custard:

Pour the milk into a small pot and place over medium heat until small bubbles form around the edges.

In a medium mixing bowl, whisk the egg yolks with the maple syrup, cornstarch, and salt.

Slowly pour the hot milk over the egg mixture, while whisking, to warm the eggs.

Place the mixture back into the pot and place over low heat. Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick.

Stir in the vanilla and transfer to a heat safe container. Lay plastic wrap over the surface. Chill for 2 hours.

Assemble the Tart:

Spread the maple custard in the walnut tart shell.

Warm the apple slices in the lemon water in the microwave until pliable, about 2-3 minutes

Lay 6 apple slices end to end, then roll from one end to the other creating a rose. Stand up in custard. Continue making roses and place evenly over the custard. Chill until ready to serve.

Recipe adapted from Hip Foodie Mom

Pumpkin Cream Cheese Dump Cake

Ingredients

1 8 oz. pkg. cream cheese
3/4 c confectioners' sugar
2 tsp milk
1 28 oz. can pure pumpkin puree
1 12 oz. can evaporated milk
1 1/4 c granulated sugar
3 eggs
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 box yellow cake mix
1 stick of butter, melted
Cinnamon sugar (optional)
Whipped cream (optional)

Preheat oven to 350 degrees and grease a 9 x 13 pan.

Using a mixer, combine cream cheese, powdered sugar and milk until smooth (about 3 minutes). Set aside.

In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and spices. Pour into prepared pan.

Put cream cheese filling into a small ZipLock bag, and snip off the tip the make a mini piping bag. Then pipe over the pumpkin filling.

Pour the dry cake mix over the cream cheese layer then poke holes using the end of a wooden spoon or a table knife through the cake mix until you hit the filling (not to the bottom of the pan).

Pour melted butter over the dry cake mix.

Sprinkle cinnamon sugar over the entire cake for extra flavor and crunch.

Bake for 40-50 minutes or until the top is browned and an inserted knife comes out clean.

Let cool and place in refrigerator for 2-3 hours to chill. Serve with whipped cream! 

Recipe adapted by Your Cup of Cake

Apple Cider Donut Cake

Directions

1/2 cup of unsalted butter, softened

1 cups apple cider

1 T boiled cider

1/4 c unsweetened applesauce

1/2 cup buttermilk, at room temperature

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 teaspoon ground cinnamon

3/4 cup sugar

1/2 cup packed light brown sugar

3 large eggs, at room temperature

1/4 cup vegetable oil

1 teaspoon pure vanilla bean paste

For the Cider Glaze:

1/4 cup butter

1/4 cup sugar

1/8 cup water

1/4 cup apple cider

1 T boiled cider

For the Cinnamon Sugar Coating:

6 tablespoons granulated sugar

1 teaspoon ground cinnamon

Preheat the oven to 350ºF and spray a bundt pan with baking spray.

In a large mixing bowl, cream the butter, sugar, and brown sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Add the oil and mix well.  Add the applesauce and mix again. 

Stir together the apple cider, boiled cider and buttermilk.

In a separate bowl add flour, baking powder, baking soda, salt, nutmeg, cloves & cinnamon.

Add the flour mixture and apple/milk mixture alternatively in three additions, scraping the bowl as needed and mixing after each addition. Add the vanilla and beat once more, just to combine.

Spoon batter into prepared pan. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Place the cake in its pan on a cooling rack for ten minutes. Turn out onto a plate and brush with glaze.

While cake is baking, prepare Cider Glaze. Melt butter, sugar and water over medium high heat. Bring mixture to a boil and let boil for 1-minute. Remove from heat and immediately add the ciders, stirring to combine.

Prepare the Cinnamon Sugar Coating. Combine sugar and cinnamon in a small bowl. Sprinkle the warm, glazed cake with cinnamon sugar, using fingers to rub it onto the sides of the cake, if necessary…I used a sugar shaker and it hits all sides of the cake perfectly.

 

Recipe adapted from Runcible Eats.

Enjoy!

Shrimp and Tomato Herb Soup w Okra

Ingredients

2 T olive oil + 1/4 c, divided
1 large onion, chopped
3 cloves garlic, chopped
1 c dry white wine
4 c vegetable stock
4 c chicken stock
1 can clam juice
1 28 oz. can Muir Glen Fire Roasted Diced Tomatoes
1/2 c fresh dill, roughly chopped
1/2 c fresh flat leaf parsley, roughly chopped
1/2 c fresh basil, roughly chopped
1 tsp. dried oregano
1/4 - 1/2 dried crushed red pepper, depending on how much heat you like
1 T kosher salt
1/2 tsp. ground black pepper
1 bag thawed cut okra
1/4 c all-purpose flour
1 lb. peeled and de-veined raw shrimp w tails removed
2 scallions, thinly sliced
Parmigiano-Reggiano cheese, grated

Add 2 T olive oil to a dutch oven.  Add onions and cook for 3 minutes; add garlic. Cook another 2 minutes.  De-glaze with white wine and add the next 11 ingredients plus the 1/4 c olive oil.  Cook oven medium heat until mixture comes to a boil.  Sprinkle flour over okra and mix to coat.  Add to pot.  Reduce heat and continue cooking at a slow boil, stirring occasionally, for 45 minutes.  Add shrimp and cook for 15 minutes longer.

Serve hot topped with sliced scallions and Parmigiano-Reggiano cheese.

Mangia!

Indian Pudding

This pudding is indescribably delicious.  It has so much warmth and flavor, it is very appropriate for the fall.  I made it and brought it to a lunch with 4 other people and everyone "gobbled" it up.  A nice addition to your Thanksgiving dessert table.

Ingredients

2 c whole milk
2 c coconut milk
1/2 c cornmeal
2 T butter
1/2 c molasses
1/2 c pure maple syrup
1 tsp Kosher salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 tsp. vanilla extract
2 eggs, beaten
3/4 c golden raisins

Preheat oven to 325°F.  Butter a 2-quart casserole dish.

In a medium pot, bring milks to a gentle simmer.  Very slowly whisk in cornmeal briskly to prevent clumping.  Cook for 20 minutes, adjusting heat to maintain a gentle simmer, until mixture has thickened and coats the back of a spoon well.  Remove from heat.  Stir in the butter, molasses, maple syrup, salt, spices and vanilla until well blended.  In a small bowl, whisk the eggs.  Slowly whisk about ¼ cup of the hot pudding mixture into the eggs, then whisk the tempered mixture back into the pot.  This prevents the eggs from scrambling. Stir in the raisins.

Pour mixture into a buttered casserole dish and bake about 1½ hours, until center is set (the center will still be soft, but you don’t want it to look liquidy).  You can set this dish into a pan of hot water while baking if you prefer.  Remove from oven and let sit at least 20 minutes.  Serve warm with vanilla bean ice cream.

Recipe adapted from Serious Eats

Greek Goddess Dip

Tastes very much like Greek Tzatziki sauce, but packed with herbs.  Addictive for sure.

Ingredients

½ cup packed fresh dill

½ cup packed fresh mint

½ cup packed fresh parsley

⅓ cup packed fresh basil

2 garlic cloves, chopped

2 scallions, white and green parts, sliced

1 ½ tablespoons freshly squeezed lemon juice

 Pinch kosher salt, more to taste

½ cup extra virgin olive oil

½ cup crumbled feta cheese

½ cup Greek yogurt

¼ cup mayonnaise, optional

 Raw chopped vegetables or pita chips, for serving

Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.

With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine. Refrigerate for at least an hour so that all the flavors come together.

Serve with vegetables or pita chips. Store in refrigerator for up to 3 days.

Recipe adapted from NY Times

Tortellini, Sausage & Escarole Soup

Directions

1 tbsp. extra-virgin olive oil

1 lb. sweet Italian sausage, casings removed

1/2 c. dry white wine

1 onion, chopped

2 celery ribs, sliced

3 garlic cloves, chopped

1 carrot, sliced thin

6 c. chicken stock

2 tsp. oregano

2 tsp. parsley

1 tsp. red chili flakes

1 bay leaf

1 15-oz. can cannellini beans

1 piece of rind from hard cheese such as parmesan or romano (optional)

Freshly ground black pepper

1 head of escarole

1 9-oz. package refrigerated three-cheese tortellini or mini ravioli

For the Pesto Croutons

3 tbsp. pesto

1 tbsp. olive oil

3 c. ciabatta bread, cubed

Heat oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up into large chunks with a spoon, until browned, 6 to 8 minutes. Remove with a slotted spoon to a 6-quart slow cooker; reserve skillet. Add wine to reserved skillet and cook, scraping up brown bits, add to slow cooker.

Add onion, celery, garlic, oregano, parsley, chili flakes, bay leaf, beans, cheese rind, and 1/2 teaspoon pepper to slow cooker and stir to combine. Cover and cook until vegetables are tender, on low for 5 to 6 hours or high for 3 to 4 hours.

Stir in escarole and tortellini; cover and cook until escarole is wilted and tortellini is tender, 14 to 16 minutes on low or 4 to 6 minutes on high. Season with salt and pepper. Serve topped with Pesto 

Croutons.

Make the Pesto Croutons: Preheat oven to 400 degrees F. Stir together pesto and olive oil in a bowl. Add ciabatta bread and toss to coat. Bake until toasted, 10 to 12 minutes.

Recipe adapted from CountryLiving.com

Chocolate Stout Pumpkin Cheesecake Brownies

Ingredients

4 oz cream cheese, room temperature

1/2 cup plus 1/4 cup sugar

1/2 cup canned pumpkin

3 large eggs, room temperature

1 cup plus 2 tbsp all-purpose flour

1 tsp cinnamon, divided

6 oz bittersweet baking chocolate, chopped

2 tbsp unsalted butter

1/3 cup unsweetened cocoa powder

1 cup stout beer, room temperature

1 tsp vanilla extract

14 tsp salt

Preheat oven to 350*F. Lightly grease an 8-inch square baking pan. In a bowl, stir together cream cheese, 1/4 cup sugar, canned pumpkin, 1 egg, 2 tbsp flour and 1/2 tsp cinnamon; set aside.

Place chocolate and butter in a metal bowl and heat over a pot of simmering water, stirring until completely melted. Remove the mixture from the heat and stir in 1/2 cup sugar. Mix in 2 eggs, one at a time. Gently stir in 1 cup flour, cocoa powder, beer, vanilla extract, baking powder, salt and 1/2 tsp cinnamon.

Scrape half the chocolate batter into the prepared baking pan and spread evenly. Spread half the pumpkin mixture on top, then add the remaining chocolate mixture on top of that and spread evenly. Top with the remaining pumpkin mixture. Gently swirl batter with a butter knife. Bake for about 30 minutes. Let cool before slicing.

Recipe adapted from Tastebook.

Pumpkin Apple Cake with Maple Pecan Bacon Topping

Ingredients

2 eggs

3/4 cup regular white sugar

1/2 cup brown sugar

2/3 cup vegetable oil

1 teaspoon vanilla extract

1 cup pumpkin puree

2 cups all-purpose flour, sifted

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon cinnamon

4 cups apples, cored, peeled and diced

Maple Glaze

Pecan Bacon Crumble

Preheat oven to 350 degrees.  Make Pecan Bacon Crumble. Set aside. Keep oven temp at 350 degrees.

In a medium bowl, using electric mixer, beat eggs, white sugar and brown sugar until light in color and creamy, about 4-5 minutes.

Add oil and vanilla extract and beat for 1-2 minutes more to blend in the ingredients. Add pumpkin puree and continue beating for 1 more minute to combine.

In a separate medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.

Add dry ingredients to wet ingredients and mix just until combined. Do not over mix. Fold in the apples.

Spray the bundt pan with baking spray. Carefully pour the batter into the bundt pan.

Bake at 350 degrees for about 50 or 60 minutes or until a tooth pick inserted in the cake comes out clean. Let the cake cool on a wire rack for about 40 minutes. Invert the bundt pan onto the serving platter and let the cake to cool further.

Drizzle cool cake with Maple Glaze and Top with Pecan Bacon Crumble.

Maple Glaze: Whisk together 1 c confectioners' sugar, 1/4 c pure maple syrup, 1 T very soft butter, 1/2 tsp. vanilla, If too thick add more syrup; too thin, add more confectioner's sugar.

Pecan Bacon Crumble: Line a baking sheet with a silicon mat or parchment. In a medium bowl beat 1 egg white. Add pinch of salt, 1/4 c pure maple syrup, 4 strips of crisp cooked bacon, chopped fine and 1/2 c toasted pecans, chopped. Spread out on prepared baking sheet and bake for 15 minutes. Remove from oven and stir.  Mixture should be moist and sticky with no liquid. If liquid still remains, return to oven for another 5-10 minutes or until no liquid remains.  Stir and set aside to cool.

Recipe adapted from Julia's Album.