Vegan Pumpkin Cream Pie

Pumpkin Cream Pie

Pumpkin Cream Pie

A new spin on the classic Pumpkin Pie recipe!

This  year it is vegan, in a tart shell and with a 3 nut crust! Oh yeah!

This vegan pumpkin cream pie, tart or whatever you want to call it is like two desserts in one because that nut crust just won’t quit!

It is so delicious just on it’s own, but then pile on that creamy pumpkin pie filling and you are in pumpkin heaven! I promise!

So whether you have some dairy or egg allergy people at your Thanksgiving dinner this year or you just want to follow a cruelty free lifestyle like me! HERE IS YOUR RECIPE!

ENJOY!

Oh by the way- easy easy homemade VEGAN sweetened condensed milk! Simmer 3 cups of almond or soy milk with ½ cup of sugar for 2 hours until it is thick and about ¾ cup volume

Pumpkin Cream Pie
 
The coconut whipped cream is optional, but if you do choose to make it, be sure to place the can in the refrigerator the night before
To make the vegan sweetened condensed milk simmer 3 cups of almond or soy milk with ½ cup of sugar for 2 hours until it is thick and about ½ cup volume
I am using a 10" Tart Pan but you can make this into a pie just the same
Serves: 1- 10" Tart
Ingredients
  • For the Nut Crust:
  • 3 Cups of your nut of choice (450g)
  • Coconut Oil 3 tablespoons (45ml)
  • Maple Syrup 2 Tablespoons
  • Ground Cinnamon 1 teaspoon
  • For the Pumpkin Pie Filling:
  • Pumpkin 1¼ cup (360g)
  • Egg Replacer 4½ teaspoons
  • Warm Water 6 Tablespoons
  • Granulated Sugar ½ cup (100g)
  • Cinnamon 1 teaspoon
  • Ginger ½ teaspoon
  • Cloves ¼ teaspoon
  • Nutmeg ¼ teaspoon
  • Salt ¼ teaspoon
  • Almond milk ½ cup (120ml)
  • Vegan Sweetened Condensed Milk ¾ cup
  • For the Coconut Cream Topping
  • Whip the cold fat part of the coconut milk can with ¼ cup confectioners sugar and 1 teaspoon vanilla extract
Instructions
  1. Grind the toasted nuts in a food processor and then add the cinnamon, coconut oil and maple syrup
  2. Press into the tart pan or pie plate and freeze while you prepare the filling for the pumpkin pie
  3. Add warm water to the egg replacer and whisk smooth
  4. Combine all the ingredients together in a large mixing bowl and whisk smooth
  5. Pour into frozen crust and bake at 350°F oven for approximately 35-40 minutes until it is no longer liquid in the center
  6. Cool completely then whip the coconut fat with the confectioners sugar and vanilla to a whipping cream consistency, top the tart with the whipped cream
 

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Pumpkin Cream Cheese Maple Glazed Bundt Cake

Pumpkin Cream Cheese Maple Glazed Bundt Cake

Pumpkin Cream Cheese Maple Glazed Bundt Cake

Pumpkin Cream Cheese Maple Glazed Bundt cake sure is a mouthful to say!

But an even better mouthful to eat!

I didn’t want to leave anything out of the title since it all plays together so perfectly!

This cake is super moist and packed with fall spices.

The texture of this cake is so moist with a dense crumb, as you can see from the picture.

That layer of cheesecake filling running through the center is a perfect balance and topped off with maple glaze and pecans!?

Yes my friends, fall is here and this pumpkin dessert is going to make you glad it is!

This recipe makes 1 large 12 cup capacity bundt cake but can easily be transformed into cupcakes or muffins.

Leave out the cheesecake filling and you can have another alternative recipe for a pumpkin layer cake ?

Ok let me stop diverting from the subject matter at hand!

I get so carried away thinking of how to turn my recipes into even more recipes!

Focus Gretchen! Focus! Pumpkin Cream Cheese Maple Glazed Bundt cake!

Let’s go!

Oh wait, one more thing; I do like to add a bit of cocoa powder to my pumpkin recipes.

I think it really enhances the entire recipe. You can leave it out with no adjustments if you’re not down with that though.

I used canned pumpkin here, but if you are up for making your own pumpkin puree by all means do it!

For a Vegan Version of this recipe read all the way to the bottom!


5.0 from 3 reviews
Pumpkin Cream Cheese Bundt Cake
 
Prep time
Cook time
Total time
 
Prepare the bundt pan with pan grease and preheat the oven to 350°F
For those who want to quit messing around with confectioner sugar & water glazes, try my professional bakery fondant here
Serves: 1- 12 cup bundt cake
Ingredients
  • All Purpose Flour 3 cups (375g)
  • Baking Powder 1½ teaspoons (7g)
  • Baking Soda 1½ teaspoon (7g)
  • Ground Cinnamon 2 teaspoons
  • Ground Nutmeg ½ teaspoon
  • Ground Ginger 1½ teaspoons
  • Cocoa Powder 1 Tablespoon
  • Salt ½ teaspoon (3g)
  • Unsalted Butter 1½ cup (340g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar ½ cup (100g)
  • Eggs large 3 (150g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Pumpkin 1½ cups (425g)
  • For the Cheesecake Filling:
  • Cream Cheese 1- 8oz package (226g)
  • Unsalted Butter 4 Tablespoons (56g)
  • Granulated Sugar ½ cup (100g)
  • Egg large 1 (50g)
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Flour 2 tablespoons (15g)
  • For the Maple Glaze:
  • Confectioners Sugar 1½ cups (180g)
  • Water 2 tablespoons (30ml)
  • Maple Extract 2 teaspoons (10ml)
Instructions
  1. First prepare the cheesecake filling by creaming the cream cheese smooth then add the softened butter.
  2. Add the granulated sugar and mix smooth
  3. Add the egg and vanilla extract then the flour to bind.
  4. Set it aside while you prepare the pumpkin cake batter.
  5. For the Pumpkin Cake:
  6. Cream the butter and both sugars until light and fluffy (approx 5 minutes)
  7. Combine the eggs with the vanilla extract and then add slowly to the creamed butter/sugar mixture.
  8. Be sure to scrape the bottom & sides of the bowl often if you do not have a metro blade attachment as I do in the video.
  9. Add the sifted flour, baking powder, soda, cocoa powder and all the spices and salt all at once and mix just until combined
  10. Add the pumpkin last mix well.
  11. Fill the greased bundt pan with half of the batter and spread it evenly then layer with the cheesecake
  12. Layer the remaining pumpkin cake batter on top and spread evenly
  13. Bake in a preheated 350°F oven for 25 minutes then turn the oven down to 315°F for another 20 minutes, then turn the oven down to 300°F for the last 15 minutes.
  14. Be sure to check if the cake is done with a toothpick inserted into the center, if it comes out clean it is done
  15. Cool cake completely then un-mold carefully from bundt pan
  16. Cool the rest of the way and then mix the confectioners sugar with the water and maple extract (OR USE MY PROFESSIONAL CUBED FONDANT FOR EASY AWESOME GLAZE )and pour over the cake
  17. Top with optional chopped pecans while the icing is still wet
Notes
Pumpkin Cream Cheese Bundt cake can be stored at room temperature (covered) for up to 3 days.

Refrigerate for longer storage - up to 1 week

Freeze wrapped well for up to 2 months
VEGANIZE THIS RECIPE!
5.0 from 3 reviews
Vegan Pumpkin Cream Cheese Bundt Cake
 
Ingredients
  • All Purpose Flour 3 cups (375g)
  • Baking Powder 1½ teaspoons (7g)
  • Baking Soda 1½ teaspoon (7g)
  • Ground Cinnamon 2 teaspoons
  • Ground Nutmeg ½ teaspoon
  • Ground Ginger 1½ teaspoons
  • Cocoa Powder 1 Tablespoon
  • Salt ½ teaspoon (3g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar ½ cup (100g)
  • Earth Balance Buttery Sticks1½ cup (340g)
  • Ground Flax Seeds 3 Tablespoons (24g)
  • Hot Water 9 Tablespoons (140ml)
  • Vanilla Extract 2 teaspoons (15ml)
  • Pumpkin 1½ cups (425g)
  • For the Cheesecake Filling:
  • Vegan Cream Cheese 1- 8oz package (226g)
  • Earth Balance 4 Tablespoons (56g)
  • Granulated Sugar ½ cup (100g)
  • Egg replacer 1 Tablespoon plus 4 Tablespoons warm water
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Flour 2 tablespoons (15g)
  • For the Maple Glaze:
  • Confectioners Sugar 1½ cups (180g)
  • Water or Almond Milk 2 tablespoons (30ml)
  • Maple Extract 2 teaspoons
Instructions
  1. First prepare the cheesecake filling by creaming the vegan cream cheese smooth then add the earth balance
  2. Add the granulated sugar and mix smooth
  3. Add the egg replacer mixed with the water and vanilla extract then the flour to bind.
  4. Set it aside while you prepare the pumpkin cake batter.
  5. Combine the ground flax with the hot water and let stand to thicken for about 10 minutes
  6. Scrape the vanilla beam seeds into the granulated sugar and work it through with your fingertips to distribute evenly
  7. Cream the earth balance buttery sticks both sugars until light and fluffy (approx 5 minutes)
  8. Slowly add the flax eggs & vanilla extract to the creamed mixture.
  9. Be sure to scrape the bottom & sides of the bowl often if you do not have a metro blade attachment as I do in the video.
  10. Add the sifted flour, baking powder, soda, all the spices and salt all at once and mix just until combined
  11. Add the pumpkin last mix well.
  12. Fill the greased bundt pan with half of the batter and spread it evenly then layer with the cheesecake mixture
  13. Layer the remaining cake batter on top and spread evenly
  14. Bake in a preheated 350°F oven for 25 minutes then turn the oven down to 315°F for another 20 minutes, then turn the oven down to 300°F for the last 15 minutes.
  15. Be sure to check if the cake is done with a toothpick inserted into the center, if it comes out clean it is done
  16. Cool cake completely then un-mold carefully from bundt pan
  17. Cool the rest of the way and then mix the confectioners sugar with the water or almond milk and maple extract (OR USE MY PROFESSIONAL CUBED FONDANT FOR EASY AWESOME GLAZE ) and pour over the cake
  18. Top with optional chopped pecans while the icing is still wet
 

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Gingerbread Cake with cream cheese glaze

Gingerbread Cake with cream cheese glaze

Gingerbread Cake with cream cheese glaze

Every year I make this Gingerbread Cake Recipe and every year I am relieved that I only make it during the winter months!

If this was a year round staple I would be in trouble because I have a tendency to devour it faster that you can blink an eye!

The cream cheese glaze really takes this cake to another level.

Although the recipe makes one big super duper giant bundt cake for about 16 people; you may want to just make 2…… trust me…it’s that good!

Besides ’tis the season for sharing, and you will shine amongst your peers with this winning recipe!

Quite possibly the most moist cake you will ever experience, with molasses and brown sugar, and oh those fall spices!

Did I mention the cream cheese glaze?

The whole house smells like a gingerbread festival exploded in here, and that cream cheese glaze……………………… I could just bathe in it!

Ok enough with the descriptions…JUST TRY IT!

*PS- for those who do not prefer the cream cheese glaze, I’ve included my poured fondant icing instead- read below!

And one more thing, so many people have told me they cannot get Molasses! Yikes! How terrible! You can replace it with the same amount of honey, dark corn syrup, or maple syrup, but you will miss out on the specific, deep rich flavor that molasses imparts.

CLICK HERE to see if you can find it in your country


Gingerbread Cake Recipe
 
Prep time
Cook time
Total time
 
Preheat the oven to 350° F
Be sure all ingredients are at room temperature
Generously grease a 12 cup bundt pan or 2- 6 cup loaf pans (8½ x 4½ x 2½) with Pan Grease
Author:
Serves: 1- 12 cup capacity Bundt Cake
Ingredients
  • Unsalted Butter 1 stick (113g)
  • Light Brown sugar 1 cup (210g)
  • Egg large 1 (50g)
  • Hot water 1 cup (237ml) *approximately 140° F
  • Molasses 1¼ cup (425g) (300ml)
  • Baking Soda 1 teaspoon (5g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ½ teaspoon (3g)
  • Ground Ginger 2 teaspoons (3.5g)
  • Ground Cloves ¼ teaspoon (.5g)
  • Ground Cinnamon 1½ teaspoon (3g)
  • All Purpose Flour 2 ½ cups (325g)
  • Natural Unsweetened Cocoa Powder *not dutched 2 Tablespoons
  • 1 Recipe Cream Cheese Glaze *recipe below
Instructions
  1. Cream the softened butter and light brown sugar on medium -high speed until very light and fluffy, about 3 minutes.
  2. Scrape bowl periodically to ensure even mixing
  3. Sift together all the dry ingredients from the baking powder to the cocoa powder and reserve.
  4. Add the molasses to the hot water and then add the baking soda to that. It will bubble up as the baking soda begins to activate. Stir to combine
  5. Add the egg to the creaming mixture and mix well.
  6. Add ⅓ of the dry ingredients to the creaming mixture, blend well
  7. Then add ½ of the molasses/water to the creaming mixture slowly while mixing on low - medium speed
  8. Stop and scrape the bottom and sides of the bowl often
  9. Repeat the process with another ⅓ of the dry, the remaining liquids and then the last addition of dry ingredients
  10. Pour the batter into prepared pan and bake immediately in preheated 350° F oven Until It is Done approximately 45-50 minutes. A toothpick inserted into the center will yield sticky crumbs, not liquid
  11. Cool completely in the pan then turn out onto a serving platter
  12. Prepare the cream cheese glaze listed below
Notes
Un-Iced Gingerbread Cake can be stored at room temperature for up to 5 days in an airtight container or frozen wrapped well in plastic for up to 2 months


Cream Cheese Glazed Bundt cake must be stored in the refrigerator

Cream Cheese Icing Glaze
 
Prep time
Total time
 
Author:
Serves: 1½ cup
Ingredients
  • Cream Cheese ½ cup (113g)
  • Unsalted Butter 2 tablespoons (28g)
  • Confectioners Sugar 1 cup (120g)
  • Clear Vanilla Flavoring 1 teaspoon (5ml)
  • Half and Half (or regular milk) 2 Tablespoons (30ml)
Instructions
  1. Cream the softened cream cheese until light and fluffy
  2. Add the super soft "almost melted" butter
  3. Whip on high speed
  4. Add the vanilla and the confectioners sugar and mix on medium speed until smooth.
  5. Increase speed to high and slowly drizzle in the half and half or milk.
  6. Adjust with 1 tablespoon more milk if you feel the glaze is too thick
  7. Pour over gingerbread bundt cake, sprinkle with cinnamon if desired
Poured Fondant Icing
 
For those who do not prefer Cream Cheese Glaze this is the sugar icing that I used last year.
You do not need to refrigerate the gingerbread cake when using this recipe icing
Author:
Serves: 1½ cups
Ingredients
  • Confectioners Sugar 3 cups (360g)
  • Corn Syrup or Glucose Syrup warmed to about 120°F 3 tablespoons (45ml)
  • White Chocolate 45g (less than ¼ cup)
  • Water Warm 3 tablespoons (45ml)
  • *adjust as needed with more or less water for desired consistency
Instructions
  1. In a bowl blend the confectioners sugar
  2. Add the warmed corn syrup and the melted white chocolate and continue to mix smooth.
  3. Add the warm water

VEGANIZE THIS RECIPE!

Vegan Gingerbread Bundt Cake Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 Bundt Cake
Ingredients
  • Earth Balnace Buttery Sticks 1 stick (113g)
  • Light Brown sugar 1 cup (210g)
  • Ground Flax Seeds 1 Tablespoon (8g)
  • Hot water 1 cup (237ml) *approximately 140° F
  • Molasses 1¼ cup (425g) (300ml)
  • Baking Soda 1 teaspoon (5g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ½ teaspoon (3g)
  • Ground Ginger 2 teaspoons (3.5g)
  • Ground Cloves ¼ teaspoon (.5g)
  • Ground Cinnamon 1½ teaspoon (3g)
  • All Purpose Flour 2 ½ cups (325g)
  • Natural Unsweetened Cocoa Powder *not dutched 2 Tablespoons (12g)
  • 1 Recipe Vegan Cream Cheese Glaze *recipe below
Instructions
  1. Cream the softened earth balance or shortening with the light brown sugar on medium -high speed until very light and fluffy, about 3 minutes.
  2. Scrape bowl periodically to ensure even mixing
  3. Sift together all the dry ingredients from the baking powder to the cocoa powder and reserve.
  4. Add the molasses to the hot water and then add the baking soda to that. It will bubble up as the baking soda begins to activate. Stir to combine
  5. Add the flax egg to the creaming earth balance and sugar, and mix well.
  6. Add ⅓ of the dry ingredients, blend well
  7. Then add ½ of the molasses/water mixture slowly while mixing on low speed
  8. Stop and scrape the bottom and sides of the bowl often
  9. Repeat the process with another ⅓ of the dry, the remaining liquids and then the last addition of dry ingredients
  10. Pour the batter into prepared pan and bake immediately in preheated 350° F oven Until It is Done approximately 45-50 minutes. A toothpick inserted into the center will yiled sticky crumbs, not liquid
  11. Cool completely in the pan then turn out onto a serving platter
  12. Prepare the vegan cream cheese glaze listed below
Vegan Cream Cheese Glaze
 
Prep time
Total time
 
Author:
Serves: 1½ cup
Ingredients
  • Vegan Cream Cheese ½ cup (113g)
  • Earth Balance Butter 2 tablespoons (28g)
  • Confectioners Sugar 1 cup (120g)
  • Clear Vanilla Flavoring 1 teaspoon (5ml)
  • Almond Milk 2 Tablespoons (30ml)
Instructions
  1. Cream the softened vegan cream cheese until light and fluffy
  2. Add the super soft "almost melted" earth balance butter
  3. Whip on high speed
  4. Add the vanilla and the confectioners sugar and mix on medium speed until smooth.
  5. Increase speed to high and slowly drizzle in the almond milk
  6. Adjust with 1 tablespoon more almond milk if you feel the glaze is too thick
  7. Pour over gingerbread bundt cake, sprinkle with cinnamon if desired
 

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Pumpkin Cheesecake

Pumpkin Cheesecake

pumpkin-cheesecake

We have finally arrived.

Pumpkin season is in full swing.

The only problem I ever have with pumpkin season, is that all I want to do is eat Pumpkin Cheesecake for months all night and day!!

I love Pumpkin Pie and I love cheesecake.

How can you go wrong by combining 2 of my most prized recipes into one fabulous dessert!?!

You cannot go wrong……..

Behold~ the Pumpkin Cheesecake!

With gingersnap cookies crust!?

I mean seriously you guys….just stop……………………….


5.0 from 2 reviews
Pumpkin Cheesecake
 
Prep time
Cook time
Total time
 
Prepare an 8" X 2" Cake Pan with pan grease and parchment paper.
Preheat oven to 350°F
Author:
Serves: 1- 8" Cake
Ingredients
  • Cream Cheese 2 cups (454g)
  • Pumpkin Solid Pack or homemade pumpkin puree 1¼ cup (300g)
  • Light Brown Sugar 1¾ cup (367g)
  • Pumpkin Pie Spice 3 teaspoons (6g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Large Eggs 3 (150g)
  • Egg Yolks 2 (36g)
  • Sour Cream ¼ cup (57g)
Instructions
  1. First prepare the gingersnap crust recipe listed below.
While the crust is baking, prepare the cheesecake filling as follows:
  1. Mix the cream cheese on low speed to soften.
  2. Rub the ground spices through the brown sugar to distribute well, and then add it to the cream cheese while continuing to mix on low- medium speed.
  3. Scrape the bowl periodically to ensure it is mixed smooth and there are no signs of lumps.
  4. Combine the vanilla extract and the eggs and yolks and add to the creamed mixture one at a time and scraping the bowl after each addition.
  5. Add the pumpkin and mix just until well combined.
  6. Then add the sour cream, mix until combined
  7. Pour into prepared pan with the cooled gingersnap crust and bake in a water bath for approximately 1 hour or until the center jiggles like Jell-O.
  8. Turn off the oven but leave the cheesecake inside with the door cracked open for another 1 hour.
  9. Remove from the oven cool completely overnight in the refrigerator
  10. Unmold as shown in the video and decorate as shown or as you like
Notes
Cheesecakes must be kept refrigerated for up to 10 days or frozen wrapped well for up to 3 months
 
5.0 from 2 reviews
Gingercookie Crust
 
Prep time
Cook time
Total time
 
Preheat oven to 350°F
Author:
Serves: 1 - 8" cookie crust
Ingredients
  • Gingersnap Cookies Crumbs 1½ cups (144g) *approximately 8 cookies
  • Unsalted Butter 3 Tablespoons (42g)
Instructions
  1. In a food processor crumble the cookies to fine crumbs
  2. Transfer to a large mixing bowl and add the melted butter
  3. Combine to the consistency of wet sand
  4. Press into the bottom of the prepared 8" Cake Pan or a Spring form pan if you prefer
  5. Bake for 12 minutes at 350°F
CLICK HERE ABOUT BAKING CHEESECAKES & SPRINGFORM PANS

 

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Caramel Apple Cobbler

Caramel Apple Cobbler

Caramel Apple Cobbler

Fall is right around the corner so lets give those pumpkin recipes a run for their money with all things APPLE!

Caramel Apple Cobbler to be exact!

Sweet cinnamon apples buried under loads of buttery, flaky cobbler topping served hot out of the oven!

Vanilla Ice Cream on top and drenched in caramel sauce!

I am totally obsessed with individual portions lately, so I decided to make my cobblers in the same ramekins that I make my creme brulee.

You can of course use a pie plate and just go family style with the entire recipe into one dish.

You will see in the video as well as the written instructions that I used a splash of Pinot Grigio (for the adults at my party) into each cobbler; but of course you can leave that out and replace with a splash of apple juice.

I have been told that my cobbler topping is more like a biscuit topping, and yes I will have to agree with that.

There are some folks who make cobbler with a more pourable topping? Like a pancake batter almost? But that to me is more like a clafoutis and not a cobbler.

This version / style is the only way I like to eat cobbler and I think you will agree once you taste it!


4.5 from 2 reviews
Caramel Apple Cobbler
 
Prep time
Cook time
Total time
 

You can use your favorite store bought caramel or make a homemade caramel sauce click here
Serves: 4 - 8ounce ramekins or 1 9" Cobbler
Ingredients
  • For the apple filling:
  • Water ¾ cup (180ml)
  • Granulated Sugar ¼ cup (50g)
  • Ground Cinnamon 1 teaspoon (2g)
  • Granulated Sugar 2 Tablespoons (25g)
  • Cornstarch 3 tablespoons (30g)
  • Water 3 Tablespoons (45ml)
  • 4 - 5 Large Baking Apples of your choice *I use granny smith and fuji combined (approx 300g)
  • White Wine of choice or apple juice (6ounces)
  • For The Cobbler Topping:
  • Bread Flour 1½ cups (195g)
  • Granulated Sugar 2 Tablespoons (28g)
  • Salt ¼ teaspoon
  • Baking Powder 1 Tablespoon (14g)
  • Unsalted Butter COLD 2 Tablespoons (28g)
  • Cream (heavy or light cream is fine) 1 cup (237ml)
Instructions
  1. For the apple filling:
  2. Peel, Core and Slice apples to about ⅛" thick
  3. Boil the first 3 ingredients together
  4. Prepare a slurry with the other sugar , cornstarch and water
  5. Add the slurry to the boiling mixture and whisk continuously while it thickens.
  6. Add the apples and stir to coat, then divide between the baking ramekins
  7. Add the splash of wine or juice to each ramekin (or to the entire pie dish if you are making a family style)
  8. Prepare the cobbler topping by combining the flour, salt, sugar and baking powder together
  9. Add the diced or shaved cold butter
  10. Work the mixture through with your fingertips to a coarse meal consistency
  11. Add the heavy cream and combine gently to a fluffy dough
  12. Drop the cobbler topping onto the apples then sprinkle with *optional cinnamon sugar
  13. Bake in a preheated 350°F oven for approximately 35 - 40 minutes or until the apple filling is bubbly and the cobbler is no longer raw when you lift a piece from the center
  14. Serve immediately with vanilla ice cream and caramel sauce
Notes
Cobbler can be stored at room temperature for up to 3 days.

Refrigerate for longer storage up to 1 week
 

 

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S’mores Cream Puffs

S'mores Cream Puffs

S'mores Cream Puffs

If anyone actually watches the videos that I attach with my recipes, you may be wondering “why does she keep saying eclairs?”

Well because I originally set out to make them into eclairs not cream puffs!

Now the only thing that makes an eclair different from a cream puff (as far as the pate a choux recipe is concerned) is the shape.

So when I did my test batch of S’mores Eclairs I realized that a cream puff will hold way more marshmallow than a slender eclair tube will!

As you can see the S’mores Cream Puff quickly replaced the eclair when it comes to stuffing with marshmallow!

Did I mention homemade marshmallow?

This pate a choux recipe is made with an addition of crushed graham cracker crumbs and of course chocolate (ganache)  is drizzled all over these little gems.

One cool thing about these is that they require NO REFRIGERATION! Woohoo!

So if you want to serve these up at the last summer shindig have no fear about custard or whipped cream fillings like those traditional Eclairs and Cream Puffs.

The marshmallow will be fine for a couple of days and the ganache will be too! However I guarantee they won’t last that long!

S'mores Cream Puffs
 
Prep time
Cook time
Total time
 
This is one recipe whereI do use a convection oven preheated at a temperature of 390°F for the entire bake time of 20 - 25 minutes
If you do not have a convection oven, set a standard conventional oven to 450°F and once you place the pate a choux in the oven turn it down to 400°F for the baking time of about 20 -30 minutes
Due to the high heat necessary to bake these- I also prefer to always usea silicone baking mat to avoid singing the parchment paper, however it is not imperative. Just a preference of mine.
Bread flour is the best option for making pate choux as it has the highest ability to absorb the liquid in the recipe which is a key to success in pate a choux making. If you do not have bread flour all purpose may be used, but you may need to add another tablespoon or 2
Serves: 12
Ingredients
  • Bread Flour ¼ cup + 2 Tablespoons (48g)
  • Graham Crackers crushed 2 Tablespoons (13g)
  • Salt pinch
  • Unsalted Butter 4 Tablespoons 56g)
  • Eggs large 2 (100g)
  • Water ½ cup (120ml)
Instructions
  1. In a heavy bottom sauce pot combine the water with the butter and salt
  2. Bring to a boil
  3. One it boils add the graham cracker flour and the bread flour and stir with a whisk to smooth
  4. It will form into a ball in the pat, continue stirring for about 1 minute
  5. Remove from heat and allow it to cool slightly, stir it to release some of that heat.
  6. Add the eggs one at a time and stir vigorously. The dough mass will look like it has separated and is gooey, but continue stirring and
  7. it will come back to a smooth dough and then repeat with the other egg.
  8. Transfer the choux paste to a pastry bag (I use a the coupler inserted with no tip from the Gretchen's Bakery Cake Kit here
  9. Pipe the dough to about 1½" diameter rounds spaced at least 1" apart onto a silicone or parchment lined sheet pan
  10. Bake in a preheated oven (see notes above) for approximately 25 minutes
  11. Cool while you prepare the marshmallow recipe that follows
Notes
S'mores Cream Puffs can be left at room temperature for 2-3 days
FOR THE MARSHMALLOW
S'mores Cream Puffs~MARSHMALLOW
 
*VEGANS: SADLY I HAVE NOT HAD SUCCESS WITH THIS MARSHMALLOW RECIPE WITH AGAR
Ingredients
  • Water ¼ cup (60ml)
  • Powdered Gelatin 1½ teaspoons
  • Granulated Sugar ¼ cup (50g)
  • Corn Syrup ¼ cup (60ml)
  • Vanilla Extract 1 teaspoon (5ml)
Instructions
  1. In a small sauce pot sprinkle the gelatin over the water and let it stand for about 5 minutes to bloom, it will look slushy as the gelatin absorbs the water
  2. Add the sugar and heat it over a low heat to melt the gelatin and dissolve the sugar DO NOT BOIL
  3. Add the corn syrup and vanilla extract and whip the entire mixture on high speed with a balloon whip attachment until it is white, fluffy about 5 X in volume and starts to look like marshmallow fluff
  4. Be careful not to whip it too long or the colder it gets the gelatin starts to set and will be nearly impossible to pipe out of the pastry bag!
 

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