Saturday, November 20, 2010

Pumpkin Pie Cupcakes

My sister Jennifer, emailed me this recipe last night and was wonderful enough to take a picture of her delicious creation.  These delectable cupcakes make a wonderful and low(er) fat alternative to other holiday desserts. 

  • If you don't frost them with the cream cheese frosting, these cupcakes are very low fat and choleserol free. Try frosting with thawed, fat free Cool Whip to keep them on the healthier side. Great for diabetics or those with dietary restrictions.
  • Try different flavored cake mixes for a variety of flavors. Spice cake, White, Yellow, Lemon, and even chocolate cake mix would all make yummy cupcakes. If you don't add the pumpkin pie spice,  the pumpkin flavor will only be a mild undertone of flavor.

Pumpkin Pie Cupcakes

Pumpkin Pie Cake

1 box yellow cake mix
1 15oz can of pumpkin
1/2 c water
2-3 teaspoons pumpkin pie spice (or use spice cake instead of yellow)

Cream Cheese Frosting

1 8oz package cream cheese
2 tablespoons butter
1 tsp vanilla
3 cups powdered sugar

Pumpkin Cake:
Add all ingredients for cake in a medium mixing bowl. Beat with an electric mixer for 2 minutes. Follow the  directions on the box for a cake or cupcakes, baking times are relative to pan size and shape. Remove from oven and let the cake/cupcakes sit in their pan until completely cool (they will continue cooking in the pan). Frost with cream cheese frosting, directions below.

Cream Cheese Frosting:
Cream together the cream cheese and butter. Add the vanilla and beat with mixer. Add in the powdered sugar. If you want to use a piping bag to frost the cupcakes you may want to add another 1/3 cup of powdered sugar to thicken up the frosting.

Thanksgiving Dishes All Linked Up

I've linked together some easy and delicious dishes that would work perfectly on your Thanksgiving table.  Check out the pages at the top of the blog (just below the big picture of the pumpkins) to view even more recipes by category.

The Turkey
Brined Turkey with Garlic-Herb Butter

Side Dishes
Mashed Potatoes Supreme
Fully Loaded Mashed Potatoes
Maple Mashed Sweet Potatoes
Roasted Autumn Vegetables
Italian Style Green Beans
Easy Dressing
Maple Glazed Carrots
Butter Steamed Carrots w/ Chives
Cinnamon Maple Squash
Creamed Corn 2 Ways
Honey Glazed Balsamic Bell Peppers
Honey Lime Peas
Maple Fried Apples
Cran-Raspberry Relish

Apple and Bleu Cheese Salad w/ Maple Balsamic Vinaigrette
Cran-Raspberry Jello Salad

Pumpkin Biscuits
Pumpkin Cornbread
Homemade French Bread
Cheesy Italian Crescent Rolls

Apple Butter Pumpkin Pie
Pumpkin Marshmallow Pie
Apple Cranberry Crumb Pie
Pumpkin Bread Pudding
Maple Rice Pudding
Apple Enchiladas
Caramel Pear Cake
Chocolate Pumpkin Tart
Pumpkin Tart

Friday, November 19, 2010

PieDay Friday-Pumpkin Marshmallow Pie

A classic Thanksgiving dessert meets a classic camp-fire dessert. This no-bake pumpkin pie is made sweeter by a toasted marshmallow topping.  It's so easy to make but it tastes like a lot of work and makes a striking presentation.

Check out 504 and Main for this week's Tickled Pink. You may find a few of my pies featured!

  • The marshmallows can be toasted using a creme brulee torch if desired.
  • Vanilla, White Chocolate or even Cheesecake flavored pudding mix can be used instead of butterscotch.

Pumpkin Marshmallow Pie
1 can pumpkin puree
1 13oz jar marshmallow creme
1 package butterscotch instant pudding mix
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
25-40 large marshmallows
1 graham cracker crust

In a medium mixing bowl, combine pumpkin puree and marshmallow creme. Mix on medium speed for 3 to 5 minutes or smooth and even. Add in pudding mix, pumpkin pie spice and cinnamon and mix until well blended.  Pour into graham cracker crust and chill in refrigerator for at least 2 hours. Remove from refrigerator and evenly top with marshmallows. Place in oven and carefully broil on high for 3 minutes or until toasted and browned. Serve immediately.

!!Friday Hops!!

Thursday, November 18, 2010

Gooseberry Patch Downloadable Cookbook 3

Gooseberry Patch has done it again and published a free cookbook! This time it's full of tempting Meatloaf recipes. For every 10,000 fans they receive on Facebook they will offer up a new one. Enjoy!

25 Meatloaf Recipes by Gooseberry Patch

Wednesday, November 17, 2010

Prime Rib

When I go to a steak house, I almost always order the prime rib. It's thick and tender and just all around delicious.  When I think of prime rib I have an almost primal, Pavlovian response. It's a powerful cut of meat.

Filet's are petite, refined and dainty. A ladies cut. Sirloins and New York Strips are hearty men's fare. Then there is Prime Rib. It's served like a steak and looks like a steak but it's cut from a roast and an oven. It's marbled and covered by a layer of thick, gelatinous fat.  It's served with stain-your-shirt au jus and spicy horseradish. Before it's even cut into, it's almost vulgarly pink. It's wild and messy and intimidating and rich and juicy and utterly amazing. Prime Rib defies and defines exactly what a steak really is.

Until recently I had only ever had prime rib out, at restaurants. While at the market the other day I noticed they had small sections of prime rib roast on sale and there was no way I was walking away without one.
I choose a small 3 lb roast, since it's only my husband and I at home.  I got online and read a dozen different "recipes" for prime rib but they all studded the roast with garlic or onions, spiced it with pungent herbs or baked it too fast at too high heat. I knew none of those would do so I consulted the appendix of a few different cookbooks which gave me a pretty narrow field of cooking times and temperatures. I choose 350 degrees for 25 minutes a pound, and decided to season it with sea salt, coarsely ground pepper and just a few grinds from my steak seasoning grinder.
I wanted my roast rare to medium-rare (which is the only way to eat prime rib) so I knew the meat thermometer should read 120 degrees when it came out of the oven. When I did actually take my 3 lb roast out of the oven 75 minutes after I put it in, the thermometer read 121 degrees, so close to perfect I wouldn't change a thing. The seasoning ended up being just the right amount, nothing to detract from the natural flavor of the beef.
The "recipe" below is exactly how I prepared mine, au jus and all. Now you don't have to wait for a special night out to have perfect prime rib.

  • Don't use a lot of strong or pungent herbs or seasonings when preparing prime rib. They over-power the meat that you just paid so much for!
  • Don't trim off too much fat before baking the roast. The fat helps provide flavor and lock moisture into the meat. Trim it when ready to serve.
  • I find beef consomme closer in flavor to au jus that you find in a steak house than regular beef broth, though it can be substituted if needed.

Prime Rib

3-6 lb Prime Rib Roast,  tied with butcher's twine
Steak seasoning, if desired

Season all sides of Prime Rib with salt, pepper and steak seasoning if using. Place prime rib in a roaster or high sided pan and bake at 350 for 25 mins a lb (a 3 lb roast will cook for 75 mins a 6 lb roast for 2 and a half hours, etc). Remove from oven and tent loosely with foil. Allow to rest for 20 minutes before carving. Remove butchers twine. Slice meat fairly thick and serve with au jus if desired (directions below).

Au Jus

Pan drippings from Prime Rib Roast
1 10oz can Beef Consomme

Pour pan drippings into a medium saucepan and add beef consomme.  Bring to a low boil. Serve warm.

Tuesday, November 16, 2010

Apple Fritters

Tis the season for apples! I've posted several apple recipes lately but I just can't help it! Whether you eat them for breakfast like a doughnut or as a dessert pastry, apple fritters are a perfectly different, delight. 

  • Instead of making the glaze, try dusting with powered sugar while still very hot and it will great it's own "glaze".
  • The dough fries up a little darker than donuts, don't think that you are burning every batch. They are burned when they are black, not brown.


Apple Fritters

1 cup flour

 1/4 cup sugar
1/4 cup brown sugar
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup milk
1 egg, lightly beaten
1 cup apple, diced

Glaze:2 cups powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla

In a large bowl combine flour, sugar, brown sugar, salt, baking powder, cinnamon, nutmeg, milk and beaten egg.  Gently fold in diced apples. Set aside.
In a medium skillet, add enough oil so that it is approximately 2 inches deep. Heat oil on med-high heat to about 320 degrees. Add dough in small batches, very carefully to oil in heaping tablespoons. Cook until brown and slightly puffed, about 1 minute, then flip. Cook for another 1-2 minutes, until both sides are browned. Transfer to a paper towel to absorb excess oil (if not using glaze, dust both sides with powdered sugar immediately).  Drizzle both sides of fritter with glaze (directions below) while still hot. Allow glaze to set up, about 3-5 minutes and serve warm.

In a medium mixing bowl, add milk one tablespoon at a time to powdered sugar. Stir in vanilla and continue stirring or whisking until smooth.

Thursday, November 11, 2010

PieDay Friday-Apple Butter Pie

In the recent past I have offered up my recipes for Applesauce Pie and Apple Butter-Pumpkin Pie, and now it's time to let Apple Butter have the spotlight to itself.  Similar in texture to pumpkin pie but the flavor is all it's own. Whether you serve it with whipped cream, ice cream or all by itself, this pie is sure to please!

Apple Butter Pie

1 3/4 cup apple butter

4 tablespoons butter, melted
1/2 cup sugar
1/4 cup brown sugar, packed
1/4 cup flour
1/2 teaspoon salt
1 teaspoon cinnamon
3 eggs, slightly beaten
2 tablespoons maple syrup (or maple flavored syrup)

Combine all ingredients in a large mixing bowl and stir until combined. Pour into unbaked pie shell and bake at 425 degrees for 20 minutes. Turn down temperature to 350 and continue baking another 20-25 minutes or until a toothpick inserted in middle comes out clean. Remove from oven and let cool for 15 minutes before transferring to refrigerator. Let chill for 2-3 hours before serving.

!!Friday Blog Hops!!

Thursday, November 4, 2010

PieDay Friday-Apple Cranberry Pie

The humble apple is tarted up with the sour twang of cranberries in this delicious, Autumn pie.

  • Choose a sweet apple for this pie to balance out the tart cranberries. I used 1 Fuji and 1 Pink Lady. Honeycrisp, Gala and Braeburns are also well suited for this pie.
  • For a less tart pie, substitute half of the cranberries for raisins or dried dates.
  • As with most fruit pies, it's best to place a baking sheet under the pie pan while cooking in case the filling bubbles over.

Apple Cranberry Crumb Pie

1 unbaked pie crust
2 apples; cored, peeled and thinly sliced
1 cup fresh cranberries, stems removed if neccessary
2/3 cup sugar
1/3 cup brown sugar, packed
3 tablespoons flour
1 1/2 tablespoons pineapple or orange juice
Crumb Topping
4 tablespoons butter, cut into pieces
1/2 cup sugar
1/2 cup flour
1 teaspoon cinnamon

In a large bowl, combine sliced and peeled apples with cranberries. Toss to combine. Add sugar, brown sugar, flour and pineapple (or orange) juice and toss to coat fruit evenly. Pour mixture into unbaked pie crust (in a 9" pie pan/plate).  Bake at 400 degrees for 30 minutes.
In a medium mixing bowl, combine flour, sugar and cinnamon. Cut in butter using your hands or a pastry blender, until mixture resembles crumbs. Refrigerate until ready to use.
After pie has baked for 30 minutes, sprinkle with crumb mixture, pat down gently and return to oven. Turn down oven temperature to 375 and continue baking for an additional 30 minutes (1 hour total bake time). Let cool at least 1 hour before serving.

!!Friday Blog Hops!!
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