Category Archives: dessert

Perfectly Portioned Brownies

My sisters in law for Christmas bought me the pampered chef individual brownie pan which I love….love!! Of course I had to try brownies first but I have Apple Sreusel Crescent Bites in the oven now for breakfast.

This recipe yields 9 brownies (even though the pan is made to yield 12)

Ingredients:
1/2 cup canola oil or (1/2 cup oil and 1/2 cup no sugar added applesauce)
1 tsp Mexican Vanilla Extract
1 cup sugar ( or 1/2 cup Splenda for baking and half cup sugar)
2 eggs or <(1/2 cup egg substitute) or (4 egg whites)>
1/2 cup whole wheat pastry flour
1/3 cup Dutch processed cocoa (high quality brand you know my favorite )
1/4 tsp baking powder
1/4 tsp salt

Directions:

1. Preheat oven to 325 degrees. Cooking spray mini brownie pan.

2. Take a medium bowl and add oil ( and applesauce if using), vanilla, eggs, and sugar whisk until mixed well.

3. Add salt, baking powder, cocoa and flour and mix until combined.

4. Use scant 1/2 cup or 2 oz scoop to place batter into pan.

Add water in leftover empty vessels to prevent scorching.

Bake for 23 to 25 minutes (test using toothpick method).

Let rest in pan for 5 minutes and move brownies to wire rack for cooling.

Enjoy!

Pistachio Cake from scratch with Cream cheese frosting!

Sunday was my nephew’s birthday ! We celebrated his birthday with rocket theme. I still cannot believe he turned two years old! Wow how time flies! My sister requested a pistachio cake with cream cheese frosting. This is what I came up for the big day. I wanted to stay away from the traditional yellow cake box with jello box of pistachio pudding (no offense). The traditional pistachio cake is one my husband’s favorites for sure! This recipes just less processed.

Yields a two layered 9″ cake

Ingredients:

2 1/2 cup cake flour
3/4 cup AP Flour
1 cup of pistachios
1 stick (8 TB) unsalted butter (room temperature)
1/2 cup canola oil
1 TB baking powder
1 tsp kosher salt
1/2 tsp baking powder
1 TB Mexican vanilla extract
1 3/4 cup graduated sugar
1 1/2 cup iced water
2 eggs at room temperature
3 egg whites at room temperature
1/4 tsp cream of tarter

Frosting:
24 oz cream cheese (8 oz regular & 16 oz 1/3 fat reduced room temperature)
12 TB unsalted butter (room temperature)
3 cups powdered sugar
1.5 tsp Mexican vanilla

Preheat oven to 325 degrees.

1) parchment paper line two 9″ round cake pans and spray with combination cooking spray/ flour spray such as Baker’s Joy. I like to place a metal flower nail in the center to help the cakes bake evenly.

Set aside.

2) In a food processor pulse until fine 1 cup of roasted pistachios.

3) Sift together flours, baking powder, baking soda, salt, stir in pistachio powder. Set aside

4) In a stand mixer with paddle attachment with spatula beat butter and shorten together until creamy (takes about 1 minute).

5) Add 1 1/2 cup of sugars & vanilla and beat until mixture is fluffy (this can take 3-4 minutes on medium speed). Now turn mixer to low and add whole egg (save the 3 whites for below). Beat until well incorporated.

6) Now alternate between adding the flour mixture and ice cold water. Make sure you start and end with flour. Mix until well combined.

7) In a clean bowl for stand mixer with whisk attachment whisk egg whites and cream of tarter on medium speed .

Whisk until foamy.

8) Now add remaining sugar and beat until soft peaks form (please be carful not to over beat!)

9) Take egg whites and gently fold them into the cake batter.

10) Once batter is prepared divide between the two pans. I like to weigh the pans to have accurate measurements which mine came out to 29.3 oz each.

11) Make sure to lightly bang the pan on the counter to remove air bubbles. And if you are using flower nails make sure they are center for placing your pans into the oven. Place both pans in oven staggered from one another. Bake for 35 to 40 minutes or until a toothpick comes out of the center clean.

12) Leave in pan for 20 minutes and allow to cool on wire rack. Remove from pan and continue to allow to cool on wire rack.

13) After the cakes cool completely wrap in plastic wrap and place back into the pans.

Place in freezer overnight. This prevents crumbs from getting in the frosting.

Prepare frosting:
Place butter and cream cheese in stand mixer beat until fluffy.

Add vanilla. Add powered sugar in small amounts (1/2 cup portions works well) .

Lay flat of cake side down. Place a small amount of frosting in the center.

Now lay round portion of the cake on to frosting. Which would allow the flat surface appear on the top. Frost to your liking.

Enjoy!

Serves 12 to 16 servings (really just depends on how you cut it)

Pumpkin Pie

One of my husband’s favorite pies is pumpkin! Thanksgiving wouldn’t be complete without a piece of pumpkin pie.

Ingredients:
2 cups of pumpkin purée
1/2 cup fat free half and half
1/2 cup heavy cream
8 oz of 1/3 fat reduced cream cheese
1 tsp of high quality pumpkin pie spice
1 cup granulated sugar
2 egg yolks
1 egg
1/4 tsp salt
1/4 cup (1/2 stick) unsalted butter
1 tsp Mexican Pure Vanilla extract

Crust:
1 cup AP Flour
1/3 cup plus 1 TB of shortening
1-3 TB ice cold water
1/2 tsp kosher salt

Crust Directions:
Mix flour and salt together. Add shortening and using hands cut shortening into flour mixture or use a pastry cutter but I prefer hands. Cut until dough has pea sized particles.

Start to add water in small amounts. Knead with hands until dough is no longer sticky or dry. Adding more shortening and water as needed. Start with first amount as listed above and increase to max amount as necessary.

Cover in plastic wrap. Place in refrigerator for at least 30 minutes.

Preheat oven to 350 degrees.

Roll out chilled dough in a circle shape on to a lightly floured surface.

Roll dough onto rolling pin and center over a 9 inch pie dish and crimp edges.

Blind bake with pie dough weights in foil for 20 minutes.

In the meantime beat the cream cheese with paddle attachment.

Add pumpkin.

Beat together. Add sugar, salt, add eggs mix until incorporated.

Add heavy cream, half and half and melted butter and mix.

Add pumpkin pie spice and vanilla and mix to blend spices throughout.

Pour filling into the prepared pie crust.

Place pie in oven and bake for 1 hour and 10 minutes or until the center is firm.

Remove from oven and let rest on wire rack.

If you have left over dough; roll out and use cookie cutter molds to make leaves for fall. Sprinkle with cinnamon sugar. Bake for 6 to 8 minutes. Once cooled place on top of fully cooked pie.

Mile High Spiced Apple Pie

Nothing says traditional Thanksgiving like a homemade apple pie. I was lucky to have apples leftover from grandfather’s orchard. Everyone always has their own family recipe and opinion on what apples to use. Honestly use what is on sale or what you have and I can guarantee it will turn out amazing !

This recipe yields 6 to 8 slices

Filling Ingredients:
3 pounds of apples (peeled, cored, and sliced thin) ( I used a variety (Granny Smith, Red Delicious, and Johnny Gold)
1/2 cup granulated sugar
1/2 cup brown sugar (not packed)
1/4 cup flour
1 TB Lemon juice
1 tsp of high quality Vietnamese cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground mace
1/4 tsp ground cloves
1/4 tsp ground allspice

Pie dough:

2 cup AP (aka all purpose) Flour
2/3 cup plus 2 TB shortening
1 tsp kosher salt
3-6 TB ice water

Topping:
1 tsp skim milk
1 tsp vanilla sugar

Crust Directions:
Mix flour and salt together. Add shortening and using hands cut shortening into flour mixture or use a pastry cutter but I prefer hands. Cut until dough has pea sized particles.

Divide dough into 2 balls, one slightly larger then the other. Cover in plastic wrap. Place in refrigerator for 30 minutes.

In meantime peel, core and slice apples.

Add lemon juice, flour and spices toss until well incorporated.

Preheat oven to 400 degrees and move oven rack to lowest 3rd of the oven.

By now your dough should be chilled. Use the larger dough ball for the bottom crust. Roll out in a circle shape on to lightly floured surface.

Roll dough onto rolling pin and center over a 9 inch pie dish and trim the overhang to 1/2 inch. Brush small amount of water on edges to seal top dough.

Add apple mixture to pie dough and create a mound in the center.

Roll out second dough ball and roll onto pin place over apples.

Trim over hang to 1 inch.

Fold the top crust edge under to bottom crust edge and press to seal.

Cut four slits in the top to allow the steam to escape.

With leftover dough trimmings, roll out dough and cut out leaf dough shapes and place over the pie if desired. The milk will help the cutouts stick to top crust.

Take milk and brush dough and sprinkle with vanilla sugar.

Place in oven on cookie sheet for 10 minutes. Decrease temperature to 375 degrees. And bake for an additional hour. Or until bubbles start to come out.

You may need to cover dough edges with a pie crust saver to prevent burning (check half way through).

Place on wire rack to cool completely before severing! WARNING your house will smell absolutely divine!

Rich Brownies (dietitian not recommended)

Sometimes you have to spurge and go all out. I have been looking for a good fudgy brownie that’s not out of the box and without all the extras. I think I found a winner.

Ingredients:

3 oz 70% dark chocolate
3 oz of semi-sweet chocolate chips
1 stick of butter
1 tsp instant coffee granules
1/2 tsp kosher salt
1/2 tsp baking powder
2/3 cup AP flour
1 cup of sugar
2 tsp vanilla pure extract
3 eggs (farmer fresh or egg-lands best)

Preheat oven to 325 degrees. Foil line an 8 by 8 pan, make sure to leave extra over sides to serve as a handles. Spray pan with cooking spray.

1. Mix the flour, baking powder, instant coffee , and salt in a medium bowl. Set a side.

2. Place butter, & chocolates in a microwave safe bowl and microwave in 15 second intervals using spatula to scrape down sides in bowl each time. Make sure not to burn the chocolate.

If you rather you could use a double boiler or glass bowl over simmering water bath (I’ll leave that up to you). I prefer microwave less pans to clean.

Once the chocolate mix is melted smoothly add in vanilla & sugar.

Add one egg at a time.

Whisk after each egg addition.

Add flour blend to chocolate batter.

Mix with whisk until fully incorporated.

Pour batter into pan and spread evenly with spatula.

Bake in center of the oven for 35 minutes. You want a soft crumb on your toothpick when testing the brownie to see if finished.

Let sit in pan for 5 minutes. Remove from baking dish and let cool on wire rack.

Pumpkin Spice Cookies with Cinnamon Chips

I love pumpkin! So does my husband…. these cookies are a combo of our favorite chocolate chip cookie with a few things substituted to make it seasonal and delectable. The purée and pudding mix makes the cookies very moist.

Ingredients:
1.5 sticks butter or margarine (room temperature) aka 3/4 cup
1/4 cup pumpkin purée
2/3 cup brown sugar (not packed)
2/3 cup granulated sugar
2 eggs (room temperature)
1 tsp pure vanilla extract
2¼ cups AP flour
1 tsp baking soda
1 tsp salt
1/2 tsp pumpkin pie spice
1 small box pumpkin instant pudding ( you can use sugar free)
1 cup of mini cinnamon chips

Directions
Preheat oven to 350.

1. Beat sugars, butter, and pumpkin purée until light and fluffy in stand mixer.

2. Add vanilla, and one egg at a time. Incorporate but don’t over mix.

3. In a separate bowl sift dry ingredients together ( except for the pudding mix).

4. Gradually on low add in flour mixture.

5. Mix on low/medium until no signs of flour. Add in pudding dry instant pack and mix until incorporated.

6. Fold in cinnamon chips.

7. Line baking sheet with parchment paper and use number 60 scoop for perfectly portioned cookies.

8. Bake for 13 minutes on 350.

9. Let rest on pan for a minute and remove cool on wire rack.

Yields 55 cookies when using # 60 scoop

Enjoy!

Chocolate & Peanut Butter Chips Peanut Butter Cookies

I made these the other day for a change from the tradition chocolate chip cookie! It was definitely a winner! I cannot take credit for this recipe. It is a TOH classic
Chippy Peanut Butter Cookies

Ingredients:

Ingredients
1 cup butter room temperature
1 cup creamy natural peanut butter
1 cup sugar
1 cup packed brown sugar
2 Farm Fresh Eggs
1 teaspoon Mexican vanilla pure extract
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 package (11 ounces) peanut butter and chocolate chips

Directions:

Preheat oven to 350 degrees

1. Place the butter, peanut butter, and sugar in a large mixing bowl and whip with electric mixer until the until very fluffy.

2. Reduce speed and add one egg at a time and vanilla.

3. In a separate bowl sift flour, baking soda, and salt. Gradually add dry ingredients to wet.

4. Once mixed without the of sign of flour residue toss in your chips. *** left over mini peanut butter cups work wonders in this recipe as well.

5. Line half sheet pan with parchment paper. I used a number 60 scoop to make perfect sized cookies.

6. Bake for 9 minutes or until golden brown.

Let the cookies set on the baking sheet for an additional minute and move to wire rack.

This recipe will yield around 72 cookies. Be aware the cookie monsters will come out of the woodwork and you might lose count.

Upside-Down Pear Cake

My grandpa gave us lots of pears last time we were back home for a visit. I have been trying my best to eat them all before they go bad. But it has been difficult with all the good produce in season.

We are having a fall dinner tomorrow and I think this will be the perfect finish to our menu. I have always wanted to make an upside- down cake with pears and since I have plenty on hand I thought there is no better time then now.

Ingredients:
1 cup Whole Wheat Pastry Flour
3/4 tsp baking powder
1/4 tsp ground ginger
1/4 tsp Salt
1/4 tsp baking soda
1/2 cup no sugar added applesauce
1/2 cup buttermilk
3 pears (peeled. sliced, and cored)
2/3 cup sugar
1/2 cup egg whites or egg substitute
1/3 cup Maple syrup
1 Tsp pure vanilla extract

1. Preheat oven 350.

2. Line a 9″ round cake pan with parchment paper and spray with cooking spray.

2. Place flour, baking soda, baking powder, ginger in a bowl and mix.

3. In a separate bowl mix sugar, applesauce, vanilla, and egg whites.

4. Add flour mix and buttermilk alternating the two and mixing after each addition.

5. In small sauce pan over medium heat warm maple syrup until thick about 2 to 4 minutes.

6. Spread the pears evenly on the parchment paper.

7. Once the maple syrup has thickened pour over the sliced pears.

8. Now pour batter over pears.

9. Bake on 350 for 23-25 minutes.

10. Let cool on wire rack for 5 minutes and remove from pan

Whole Wheat Avocado Brownies

My sister has been trying to get me to make some avocado baked goods for a while. We are celebrating her birthday this weekend! I cannot think of a better time to try brownies with avocado instead butter.

Ingredients:
One large avocado mashed
1 cup of sugar
2 farm fresh eggs
1/2 tsp almond extract or vanilla extract
1/4 tsp salt
1/4 baking powder
1/2 cup whole wheat pastry flour
1/3 cup Dutch processed cocoa (use high quality cocoa; it’s worth it)

Preheat oven to 350 degrees.

1. Place avocado, sugar, and almond extract in food processor.

2. Pulse until cream like.

3. Add one egg at a time.

4. In a separate bowl sift flour, cocoa, salt, and baking soda.

5. Mix with spoon until dry ingredients blended well.

6. Add dry mix into creamy avocado mixture.

7. Pulse until combined.

8. Pour batter into a cooking sprayed 9 inch baking dish.

Spread evenly

9. Bake for 23 to 25 minutes on 350 degrees or until toothpick comes out clean.

Enjoy !

Rhubarb Almond Crisp

Whole Wheat Rhubarb Crisp

Woo
Ingredients:
1/2 Cup AP Flour
1/2 Cup Whole Wheat Pastry Flour
1 cup Brown Sugar (not packed)
1/2 Cup melted butter (no added salt)
3/4 cup quick oats
4 cups of Chopped Rhubarb
1 cup water
1 cup Granulated Sugar
1/4 cup toasted slivered Almonds
2 TB corn starch
1 tsp pure vanilla

Directions:

Preheat oven to 325 degrees.

1. Place first three ingredients in medium bowl.