Pecan Pie Recipe

pecan-pie

I have been on a mission to find the best Pecan Pie Recipe since I was about 14 years old.

My first waitress job at the Minuteman Restaurant in Morristown NJ introduced me to a chocolate chip version of a Pecan Pie and from that day forward I was in love.

Now there are some very interesting Pecan Pie recipes out there.

Southerners may be the most bold when it comes to adding Bourbon!

I gotta tell ya, am not against that!

Yummmy! it sure does kick it up!

But in the interest of most people being against alcohol in their cooking, I will leave it out. (If you wish to add a splash I won’t tell!) (2 tablespoons will give it a nice kick!)

I have seen recipes with flour and those without and I have tried them both ways.

I have to be honest, I am a flour lover.

I really like it when my pie stays together bound lightly by the addition of flour.

Well, enough jabbering and trying to explain it, just TRY IT!

I hope you love my pecan pie recipe just as much as I do, and oh by the way- the orange zest…………………………………

Yeah….You will LOVE this!

Oh wait~ one last thing! With or without chocolate chips is your option.

If you choose to keep them out, make no adjustments except for the sadness you will feel when you realize you have made a grave mistake.

Just kidding!

More chips for me!


Pecan Pie
 
Prep time
Cook time
Total time
 
Preheat oven to 350°F
Pie dough must be made ahead of time, in order to prepare the pie shell.
Blind Bake if desired
Author:
Serves: 1-9" Pie
Ingredients
  • ½ Recipe Pie Dough
  • Light Corn Syrup (or REAL Maple Syrup) ¾ cup (240g) (180ml)
  • Packed Dark Brown Sugar (or light is OK too) ¾ cup (158g)
  • All Purpose Flour 3 Tablespoons (24g)
  • Orange Zest from 1 large orange
  • Eggs Large 3 (150g)
  • Unsalted Butter 4 Tablespoons (56g)
  • Vanilla Extract 2 teaspoons
  • Salt pinch
  • Pecan Halves 1½ cup (150g)
  • Semi Sweet Chocolate Chips 1 cup (170g)
Instructions
  1. Blind Bake the pie shell while preparing the pie ingredients.
  2. No need to cool the shell if you are ready at the same time the pie shell is done.
  3. In a large mixing bowl combine the brown sugar, flour and salt and whisk smooth.
  4. Add the corn syrup, eggs, vanilla extract, orange zest (and optional bourbon or brandy) and melted butter and whisk smooth.
  5. Add the pecans (and optional chocolate) and mix to coat evenly
  6. Pour the entire mixture into the pie shell and bake in a preheated oven at 350° F for approximately 45 minutes to an hour or until it has puffed and the center is not liquid, the same toothpick test that works fro brownies is appropriate here! No liquid should be on the pick, but very moist crumbs
  7. Cool completely and garnish with optional chocolate dipped pecan halves
  8. Serve warm but not piping hot. You must allow ample cooling for the filling to set so it is not too runny.
Notes
Pecan Pie can be stored at room temperature for 1 day, but longer storage requires refrigeration for up to 7 days.
 

 

 

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Pumpkin Bread Recipe

Pumpkin Bread Recipe

Pumpkin Bread Recipe

I just whipped up this Pumpkin Bread in about 10 minutes!

The bake time (about an hour) is agony once you start to smell you kitchen fill with warm pumpkin pie and cinnamon spices!

If you are like me, you may start poking around a bit early to prod it along (however no amount of poking or prodding is going to make it bake faster)

So, just wait patiently then devour 3 pieces as soon as you are able to cut it!

Hehe, yeah I’m just that way when it comes to pumpkin anything!

It’s sort of like my fall addiction that gives my other addiction ~ chocolate ~ a good challenge!

This bread is really simple to make, it’s an alternating creaming method meaning we will alternate the dry ingredients with the liquid in order to avoid over-saturating and “breaking” the mix.

You can also bake this Pumpkin Bread Recipe into Pumpkin Muffins if you prefer.

The entire recipe will make about 10 muffins, filled ¾ to the top of each muffin cup.

I’d honestly suggest doubling this recipe to make 2 loaves since the 1st loaf will seriously be gone before you even know what happened!

For those wanting the exact measurements of the pan I used CLICK HERE!

Ok~ Or DON’T click there- the measure is 8.5 in x 4.5 in x 2.75 in

5.0 from 1 reviews
Pumpkin Bread Recipe
 
Prep time
Cook time
Total time
 
Preheat oven to 350°F
Be sure all ingredients are at room temperature
Prepare a standard sized loaf pan with Pan Grease
Author:
Serves: 1 loaf
Ingredients
  • Granulated Sugar 1 cup (200g)
  • Unsalted Butter 6 Tablespoons (84g)
  • Eggs large 2 (100g)
  • Vanilla Extract ½ teaspoon
  • Solid Pumpkin 1 cup (240g)
  • Whole Milk ½ cup (120ml)
  • All Purpose Flour 2 cups (260g)
  • Pumpkin Pie Spice 2 teaspoon (4g)
  • Cinnamon 1 teaspoon (3g)
  • Salt 1 teaspoon (6g)
  • Baking Soda 1 teaspoon (5g)
Instructions
  1. Cream the butter and the sugar together until light and fluffy approx 5 minutes.
  2. Combine the vanilla extract with the eggs and slowly add to the creaming mixture on at a time, be sure to scrape the sides of the bowl to ensure even mixing.
  3. Next sift together the flour with baking soda, pumpkin pie spices, cinnamon and salt.
  4. Add approximately ⅓ of the dry ingredients to the mixer bowl on low speed and mix just until combined.
  5. Next combine the milk with the pumpkin and add half of it to the creamed mixture.
  6. Mix just until combined, scrape bowl to mix evenly.
  7. Repeat this process with the next ⅓ of flour and the rest of the pumpkin & milk mixture
  8. Finishing with the last portion of flour.
  9. Pour batter into greased pan and bake in a preheated oven at 350°F for approximately 45minutes - 1 hour or until it is springy to the touch when you gently press the center
Notes
Store at room temperature in an airtight container or wrapped wtih foil or plastic wrap for up to 3 days

Longer storage in the refrigerator up to 1 week

Freeze for 2 months

VEGANIZE THIS RECIPE!

5.0 from 1 reviews
Vegan Pumpkin Bread Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 1- loaf
Ingredients
  • Granulated Sugar 1 cup (200g)
  • Solid Vegetable Shortening 6 Tablespoons (84g)
  • Ground Flax Seeds 2 Tablespoon (16g)
  • Hot Water 6 Tablespoons (90ml)
  • Vanilla Extract ½ teaspoon
  • Solid Pumpkin 1 cup (240g)
  • Almond Milk ½ cup (120ml)
  • All Purpose Flour 2 cups (260g)
  • Pumpkin Pie Spice 2 teaspoon (4g)
  • Cinnamon 1 teaspoon (3g)
  • Salt 1 teaspoon (6g)
  • Baking Soda 1 teaspoon (5g)
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Cream the shortening with the sugar together until light and fluffy approx 5 minutes.
  4. Combine the vanilla extract with flax eggs and slowly add to the creaming mixture, be sure to scrape the sides of the bowl to ensure even mixing.
  5. Next sift together the flour with baking soda, pumpkin pie spices, cinnamon and salt.
  6. Add approximately ⅓ of the dry ingredients to the mixer bowl on low speed and mix just until combined.
  7. Next combine the almond milk with the pumpkin and add half of it to the creamed mixture.
  8. Mix just until combined, scrape bowl to mix evenly.
  9. Repeat this process with the next ⅓ of flour and the rest of the pumpkin & milk mixture
  10. Finishing with the last portion of flour.
  11. Pour batter into greased pan and bake in a preheated oven at 350°F for approximately 45minutes - 1 hour or until it is springy to the touch when you gently press the center
Notes
Store at room temperature in an airtight container or wrapped wtih foil or plastic wrap for up to 3 days

Longer storage in the refrigerator up to 1 week

Freeze for 2 months
 

 

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Pumpkin Roll

Pumpkin Roll with White Chocolate Cream Filling

pumpkin-roll

Ok, so I basically took Libby’s Pumpkin Roll recipe!  Am I allowed to do that??! LOL

Well, I DID!

Most of the recipes for Pumpkin Roll Cakes are using this recipe or one that is so very close to it.

It is essentially a Roulade recipe so that means it is foamed eggs that have a small amount of flour folded in, barely any fat (except from the egg yolks) and that’s about it.

Anytime you are rolling a cake, you have to be sure you are choosing a cake that is very spongy, very thin and have virtually no fat.

This is what allows them to be pliable and able to roll with out cracking.

With my white chocolate cream recipe as the filling ~ Well let’s just say ol’ Libby can go eat her hat!


Pumpkin Roll
 
Prep time
Cook time
Total time
 
First prepare your half sheet pan with parchment paper and a bit of pan spray along the edges and a light spray on the parchment paper too.
Preheat the oven to 350° F
Author:
Serves: 1 roll
Ingredients
  • All Purpose Flour ¾ cup (98g)
  • Baking Powder ½ teaspoon (2.5g)
  • Baking Soda ½ teaspoon (2.5g)
  • Pumpkin Pie Spice 1½ teaspoon (3g)
  • Salt ¼ teaspoon
  • Eggs Large 3 (150g)
  • Granulated Sugar 1 cup (200g)
  • Solid Pumpkin Pack ⅔ cup (160g)
Instructions
  1. In the mixer bowl of your stand mixer (or with a hand beater) with the whip attachment whip the room temperature eggs together and gradually add the sugar. Whip until you reach the ribbon stage about 5 minutes.
  2. Meanwhile sift the flour, baking powder & soda, the pumpkin pie spice and the salt
  3. Once the eggs have reached a thick ribbin stage add the dry ingredients all at once, and blend smooth.
  4. Add the pumpkin and mix to incorporate
  5. Pour the entire batter into the prepared pan and spread evenly.
  6. Bake immediately in preheated 350° F oven for approximately 12- 15 minutes oruntil done.
  7. (Cake will spring back when you gently press it with your finger)
  8. Cool completely and then palce in the freezer while you prepare the white chocolate cream listed below
Notes
The cake must be kept in the refrigerator due to the cream filling. Store wrapped well for up to 5 days

The filled roll can be frozen wrapped well for up to 1 month
WHITE CHOCOLATE CREAM
White Chocolate Cream
 
Prep time
Total time
 
Do not prepare this recipe until the pumpkin roll is in the freezer just after baking. It will get too thick to spread if you prepare this in advance
Author:
Serves: 3 cups
Ingredients
  • 1 Package Jell-O brand Vanilla Instant Pudding Mix
  • 2 cups Heavy Whipping Cream
  • ⅓ cup Milk (any fat content is fine- I prefer a lower fat here since the white chocolate & cream have such a high fat content)
  • White Chocolate 1 cup (170g)
Instructions
  1. Whip the heavy cream with the instant pudding mix until medium peaks.
  2. Melt the white chocolate and then add the warmed milk, whisk vigorously to a smooth paste.
  3. Add the white chocolate mixture all at once to the whipping cream and continue whipping to just under firm peaks, be careful not to over whip as this mixture will get very stiff on its own.
  4. Spread entire cream mixture over the pumpkin roll and roll up as shown in the video
 

 

 

 

 

 

 

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Pumpkin Layer Cake

Pumpkin Layer Cake

pumpkin-layer-cake

If there was a cake that could encompass fall, Halloween and decadence all in one~ it would be this Pumpkin Layer Cake.

First of all the Pumpkin Cake Recipe by itself is amazing, so imagine what happens when we pair it up with cinnamon spiced pumpkin buttercream and rich chocolate ganache!?

You will ditch the Halloween candy for a second helping of this cake for sure!

In my opinion (and not only because I am a chocolate loving freak) the thin layer of ganache really ties the whole cake together.

My mom agrees, since she and I basically finished this whole cake ourselves!

We are building on recipes of course, as with any layer cake project, so be sure to go get your base recipes prepared ahead of time and then meet me back here for the fun finishing decorations!


Pumpkin Layer Cake
 
Author:
Serves: 1- 7" Cake
Ingredients
Instructions
  1. Follow along with the video instruction
Notes
Pumpkin Layer Cake can be stored at room temperature in an airtight container for up to 4 days

For longer storage keep refrigerated up to 10 days
 

 

 

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Pumpkin Cake Recipe

Pumpkin cake Recipe

pumpkin-cake-recipe

Then best Pumpkin Cake recipe is back!

And to think I was almost NOT going to re-film this little gem!?

What was wrong with me!??

Well, whatever that was all about, I’m just glad I came to my senses, because as you can see in the picture above that I had a lot of fun making this recipe into 3 different styles of cake!

For those who are on a quest for the most perfectly domed cupcakes this pumpkin cake recipe will have you singing Hallelujah!

So, needless to say you can make this recipe into cupcakes, sheet cakes, round cakes, bundt cakes, wedding cakes!

You name it! This is a really great Base Recipe!

Be sure to check out my Halloween Styled Pumpkin Layer Cake too, with the ganache icing??

I have to say that was my favorite version! (Of course it was~ chocolate~ duh!)

I promise you won’t be able to decide which version to make!

The Pumpkin Bundts?  The Cinnamon Spiced Cupcakes or the Layer Cake?

I know! MAKE ALL OF THEM!


4.8 from 4 reviews
Pumpkin Cake Recipe
 
Prep time
Cook time
Total time
 
This will make 2 thick 8" Layers that can be sliced into 4 layers total if desired.
Preheat oven to 350°f
Prepare pans withPan Grease
Author:
Serves: 2 - 8" Layers
Ingredients
  • Unsalted Butter 8 Tablespoons (113g)
  • Granulated Sugar 1¼ cup (250g)
  • Egg Yolks 4 large (72g)
  • Vanilla Extract 1 Tablespoon (15ml)
  • Solid Pumpkin 1 cup (240g)
  • Cake Flour 2 cup (240g)
  • Baking Powder 1 ½ teaspoons (7g)
  • Salt ½ teaspoon (3g)
  • Egg Whites 4 Large (120g)
  • Granulated Sugar ¼ cup (50g)
  • Pumpkin Pie Spice 2 teaspoons (4g)
Instructions
  1. Cream the butter and 1¼ cup sugar until light and fluffy, about 5 minutes.
  2. Add the egg yolks and vanilla one at a time and mix to incorporate between additions and also be sure to stop the mixer to scrape the bottom and sides of the bowl to incorporate well.
  3. Add the pumpkin and blend to combine.
  4. Add the sifted dry ingredients (flour, baking powder, salt & spice) all at once and blend to combine,
  5. Reserve batter while whipping egg whites with the second measure of sugar to medium firm peaks.
  6. Fold the meringue into the pumpkin batter and then pour into prepared pans.
  7. Bake immediately in preheated 350°F oven for approximately 20 - 35 minutes (depends on the size pans you are using)
  8. When the cake springs back when gently pressed in the center it is done.
Notes
Cake layers can be frozen for up to 2 months wrapped well
For those who have questions about whipping egg whites CLICK HERE FOR MORE!

For Cupcakes:

pumpkin-cake-recipe

4.8 from 4 reviews
Pumpkin Cupcakes
 
Author:
Ingredients
Instructions
  1. The entire recipe for Pumpkin Cake as listed above will make 18 Cupcakes
  2. Fill the cupcake liners half way full and bake at 350°F for approximately 20 minutes
  3. I used the #866 Ateco Tip found in my XL Cake Decorating Kit to ice with the pumpkin buttercream.
Notes
Cupcakes tend to go stale faster than cakes will because they are smaller.

Store in an airtight container at room temperature for up to 5 days
For the Bundt Cakes:

Pumpkin-bundt-cake

4.8 from 4 reviews
Mini Pumpkin Bundt Cakes
 
You will need the specialty pan for Mini Bundt Cakes
Author:
Serves: 6 Mini Bundts
Ingredients
  • ½ Recipe Buttercream
  • 1 Cup Pumpkin
  • ¼ teaspoon cinnamon
  • 2 cups Confectioner Sugar
  • ¼ - ½ heavy cream, milk or water *it is your preference
  • Orange Gel paste Food Color as needed
  • Modeling Chocolate Stems and Leaf Decor is optional
Instructions
  1. The entire recipe for Pumpkin Cake as listed above will make 12 Mini Bundt HALVES so each half will get put together for 1 total pumpkin bundt cake.
  2. Mix the buttercream with the pumpkin add the cinnamon
  3. Pipe with a #866 Ateco Tip found in my XL cake decorating kit
  4. Combine the confectioners sugar and milk and whisk smooth add orange color.
  5. Pipe onto the tops of the bundts
Notes
Mini Bundt cakes tend to go stale faster than cakes will because they are smaller.


Store in an airtight container at room temperature for up to 5 days

For the pumpkin layer cake pictured above~ that one got it’s own video!

pumpkin-layer-cake CLICK HERE FOR THE ENTIRE RECIPE & VIDEO TUTORIAL!

 

 

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Pumpkin Pie

pumpkin-pie

It’s hard to imagine the fall season now that I am living in the sunny state of Florida where is feels like summer pretty much all year round!

But it is even harder to imagine the fall season without making a Pumpkin Pie!

So I will struggle through and make this pie….

LOL Who I am kidding!?

Struggle? This pie was gone in less than 2 days! (between 4 people!)

I will say one thing and one thing only; This pie was originally named “World’s Best Pumpkin Pie” because I have never met another recipe that can compare to this one.

Try it for yourself, I have a feeling you will agree!

Happy Autumn!


5.0 from 3 reviews
Pumpkin Pie
 
Prepare aPie Shell in advance and leave in the freezer until just before you prepare the pumpkin pie recipe
Preheat oven to 350°f
I'm not sure I mentioned the heavy cream in the video? You can use all milk if you do not want to add the cream
For the brandy lovers like me, add 2 tablespoons
Author:
Serves: 1- 9" PIe
Ingredients
  • ½ RecipePie Dough
  • Solid Pumpkin Pack 1¼ cup (364g)
  • Eggs Large 3(150g)
  • Granulated Sugar ⅓ cup (67g)
  • Real Maple Syrup 3 Tablespoons (42g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Salt pinch
  • Ground Cinnamon 1 teaspoon (2g)
  • Ground Cloves ¼ teaspoon
  • Ground Ginger ½ teaspoon
  • Fresh Grated Nutmeg ¼ nutmeg (or ⅛th teaspoon)
  • Whole Milk ½ cup (120ml)
  • Heavy Cream ¼ cup (60g)
  • Sweetened Condensed Milk ½ cup (156g)
Instructions
  1. Combine all of the Pumpkin Pie ingredients together in a large mixing bowl and whisk until smooth.
  2. Pour into your prepared pie shell.
  3. Bake for approximately 45 - 60 minutes or until it is done.
Notes
Pumpkin Pie can be eaten warm or cold. It is purely preference.


Store in the refrigerator for up to 1 week.


You may freeze a pumpkin pie, but as in all custards when frozen they have a tendency to seep water when thawed, so it will never be the same as when served fresh.
 

 

 

 

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