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Our Thanksgiving recipes for you all in one place

25 Nov

These were a delicious after school snack on Friday and breakfast on Saturday.

Happy Monday! For many of us, myself included, this is a short week. I am thankful for the short week as it was such a busy weekend.

I’ve been doing a lot of baking these past few days and digging up some older recipes on my blog. Each time I’ve made something, I’ve made a mental note to repost some of these older recipes, so today I’ve decided to post them all in one place.

The Peanut Butter Pumpkin Chocolate Chip muffins shown here were first posted in 2015, and I made them on Friday afternoon. It had been a long time since I was able to make something for the kids after school, but I had some time on Friday between getting home from one job and heading out to the other. Everyone would be home before me, so I left them with a note that said 1) Yes, these are for you. 2) Yes, you can eat them now. 3) Peanut Butter Pumpkin Chocolate Chip. 4) Yes, they are gluten and dairy-free. 5) Two each. That answered all the questions I knew they’d come in asking me if I were there. They made a great after school snack for them and breakfast in the morning on what would be a busy Saturday with people going in all directions.

Last week, our office had a Friendsgiving, and I decided to make a dessert that I like to make every year, crustless Pumpkin Pie Cupcakes. You serve them with a dollop of whipped cream on top and it’s just like having a little taste of pumpkin pie, minus the crust. I have made these gluten and dairy-free in the past, and I will do that again this week for Thanksgiving. We use a Reddi-Whip dairy-free whipped cream on top. I first posted this recipe in 2012.

These have been a family favorite for years. They can be made jumbo-sized as I did here, or slightly smaller.

Yesterday, my daughter hosted a Friendsgiving at our house. It was a perfect-sized group, not too big or too small, and everyone brought something, which made it manageable for her to host. We made a turkey breast using the Instant Pot, which was phenomenal and cooked in about 40 minutes. In addition, I opted to contribute a gluten and dairy-free option so that our other daughter could have dessert too, even though we had so many others coming. It was not her event, but I knew she’d want to partake in the dessert course. My husband loves these Pilgrim Pies and has been asking for them for a few weeks, so that’s why I chose to make them. I used my Pampered Chef medium scoop to make them but I could have used my small scoop to make even more of them if I wanted to. These have been a favorite for years, and last year my oldest even made a batch to bring back to school with her for all her dorm friends at the end of the Thanksgiving weekend.

One of our favorite Thanksgiving traditions involves this next recipe for Pumpkin Cranberry Bread.  It was a recipe given to me by my mother, and I know that she makes it too. I will start baking up batches of this today and bake several over the next few days. Each batch makes two loaves or one loaf plus three mini loaves. Sometimes I will swap in chocolate chips instead of cranberries for some of the loaves since not everyone loves cranberries. On Thanksgiving morning we slice this up, butter it and grill it for breakfast. When the kids were very small we would line them all up in our bed, pillows propped up behind them and breakfast trays in their laps. They’d eat their bread, drink out of their sippy cups, and watch the Macy’s parade. I have a favorite photo of them doing just that, our littlest one propped up in the middle of the two older ones, and I think of it every time I make this bread.  Now, some sleep through the parade, or we record it to watch later, but we always have the bread. This year we will be at our school’s football game as our youngest is in the marching band and they will be performing. No matter what we do on Thanksgiving morning though, there will always be bread.

The final recipe I will share with you today is also a tradition for our family. It comes from my mother inlaw Marylou and we’ve been making it ever since I had it at her house many years ago. Marylou’s Sweet Potato Casserole is my kind of recipe. It’s got butter and sugar and vanilla and brown sugar. It’s got a root vegetable in there too, so maybe it’s good for you? It doesn’t matter, because it’s Thanksgiving and we eat this just once a year. I am excited to bake this on Wednesday night, but even more excited to eat in on Thursday afternoon. You can make this with nuts or without. In the past, I’ve done both versions, but this year since we have a smaller crowd, most of whom do not like nuts, I will just do one version and skip the nuts.

I hope you all have a blessed Thanksgiving and enjoy some time to relax and reflect. The weeks ahead will again be busy, but it’s the time we get to spend together as well as the special family traditions we’ve established over the years and look forward to every year,  that makes it all worth it in the end.

-Jen

Fun Friday: Old-Fashioned Bread Pudding (dairy and gluten-free)

21 Sep

We’ve been working with some new ingredients most recently, but we’re still turning out some delicious meals and desserts!

Since the spring, we’ve been working with a new set of dietary restrictions, adding in dairy-free to the gluten-free mix. Although it’s been a bit of a challenge (understatement), it’s been an education and it’s been a success overall. We’ve found many good substitutions for the ingredients we used to use, and we’ve been experimenting for many months now and we have found that it’s still very do-able to bake and cook great recipes.

During the summertime, my oldest daughter was having a craving for bread pudding. We had an amazing bread pudding dessert in 2015 at the Grand Canyon that hadn’t been beat in the years since. I have a great cookbook, called “Gluten-Free Bible” which had two different bread pudding recipes in it, and she decided to give one of them a try. We had all of the ingredients for it and when I list the original recipe, I will list our substitutions, but you can see them here in the picture as well.

The funny thing about this particular recipe is that we originally started out thinking it was going to be dessert, but ended up making it for our breakfast because we broke one of the golden rules of recipes and didn’t read it all the way through before starting. Partway through our preparations we got to the “refrigerate for two hours” part and suddenly we were looking at bread pudding for breakfast. I was able to justify this because I felt that the recipe wasn’t much different than an overnight baked french toast recipe. We weren’t eating it every day of the week, so just this once (and the next day with leftovers) it would be just fine for breakfast.

Caroline had been craving a good bread pudding since the Grand Canyon in 2015.

This recipe was quick, easy and delicious, and those are three things we love in a recipe. Other than the prep of the apples and the bread, neither of which took very long, the rest was super-easy, and we definitely would make this recipe again. We used whipped cream on top (both the dairy and the non-dairy kinds) and it was a really fun dessert for breakfast meal.

Here is the recipe as written in my “Gluten-Free Bible” cookbook.

OLD FASHIONED BREAD PUDDING
Makes 6-8 servings

INGREDIENTS

10 slices gluten-free cinnamon raisin bread, cut into 1/2-inch cubes (We used Rudy’s bread.)
1/4 cup (1/2 stick) butter, melted (We used Earth’s Balance sticks, vegan)
2 cups whole milk (We used unsweetend almond milk)
4 eggs
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 cup raisins
1/2 cup chopped dried apples
(We almost added dairy-free chocolate chips to this recipe, but we were ultimately glad we didn’t as it would’ve been more of a stretch to call that a breakfast item once we added chocolate into the mix.)

Lesson learned (again and again): always read the recipe all the way through first.

DIRECTIONS

1: Grease 9-inch baking dish.

2: Combine bread cubes and butter in prepared baking dish; toss to coat.

3: Whisk milk, eggs, sugar, cinnamon and vanilla in medium bowl. Stir in raisins and dried apples. Pour over bread cubes. Cover and refrigerate at least two hours.

4: Preheat oven to 350F degrees. Bake 50-55 minutes or until golden brown and center is set. Let stand ten minutes before serving.

The whipped cream that we buy which is dairy-free is the Reddi-Wip almond cream, but they also sell a coconut cream for those who can’t do almond. I’ve found it at our local Stop and Shop and at our PriceRite.

This was a very, very close second to the bread pudding which we had at the Grand Canyon in 2015. I think that part of that dessert experience was the Grand Canyon itself, and part of it was that it was topped in hot caramel topping, whereas ours was not (but could be!) I was also happy that our daughter who doesn’t like raisins, and hence hadn’t eaten this bread up to this point in time, ended up liking them in the bread pudding recipe. I felt like we’d managed to hide an extra serving of fruit in this meal, the way I used to do when they were all little. I don’t know if it matters that I was hiding it in a dessert. She ate raisins. Mission accomplished.

If you’re looking for a great recipe for fall that is easy, gluten and dairy-free, good for breakfast or dessert, and rivals that which is served at the Grand Canyon, I recommend you give this one a try.

This was so delicious, and great for any time of day or night!

Pumpkin Palooza…My grand finale: Here’s to friends and pumpkin pie cupcakes

22 Nov

I’m thankful for being able to stay connected to friends from “way back when” who are both near and far.

ORIGINALLY POSTED NOVEMBER 16, 2012

I went to a high school outside of my hometown, with kids from all over my state and a neighboring state. Therefore, I met people there I would not normally have had a chance to meet, had I attended my local high school. Upon graduation we all went our separate ways, but we always tried to keep in touch.

At first we kept in touch by letters and the occasional phone call, but today with technology the way it is, we keep in touch by email and things like Facebook as well.

We’ve attended and/or been in each others weddings, we’ve visited each other when new babies were born, and gotten together when one or another of us were in town, visiting from wherever we had now settled, and even bumped into each other at the occasional swim lesson or scouting events. Each year though, at Thanksgiving, we try to get together to share a meal, whether it’s breakfast or dinner, just to catch up before another year goes by.

The photo here is last year’s picture after our Friday after Thanksgiving breakfast. We have another one scheduled for this year. Pictured here are high school friends Lia, Jenn, Nicole and I. We missed Bethany that year but she’ll be there this year!

A delicious treat!

My friend Nicole is in the fushia sweater, and today’s recipe was posted on Facebook by her, a couple of weeks back. I printed it right away but I only just got the chance to make it this week. She wrote that she’d made these pumpkin cupcakes by Baker Chick for all of the teachers at her school where she is the school librarian. I bet they loved them! I know I did! They got thumbs up from almost everyone here at our house, and I thought they were even better the second day; just like a slice of pumpkin pie in a cupcake wrapper!

The recipe states that these cupcakes puff up when cooked and then shrink back down, which is exactly what they did. Baker Chick also says that the fact that they shrink down is great because it gives you the perfect place to squirt some whipped cream, and she was right about that as well.

This was an easy recipe and didn’t take too long. I found my cook time to be slightly longer than the 20 minutes stated, but I just kept checking them every 2-3 minutes til they were done.

I hope you get a chance to try these out this week! Thanks to Nicole for sharing, I’ll see you soon! Thanks to Baker Chick for a great recipe!

Two bowls, simple ingredients.

PUMPKIN CUPCAKES
INGREDIENTS

2/3 cup all purpose flour

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 tsp pumpkin pie spice

1 15-oz can pumpkin puree

1/2 cup sugar

1/4 cup brown sugar

2 large eggs

1 tsp vanilla extract

3/4 cup half and half

 

Cupcakes puff up when they’re first cooked….

DIRECTIONS

Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners. *If using paper liners, lightly coat them with cooking spray.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.

In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined.

Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.

Distribute batter evenly in the muffin tin. (they should be about 3/4 of the way full.)

Bake for 20 minutes. Cool cupcakes in pan. (They will sink as they are cooling.)

Chill cupcakes before serving. Top with lightly sweetened whipped cream.

…..and shrink down when cooled.

Makes 12

Fun Friday: InstantPot Apple Crisp from CenterCutCook (with a twist)

3 Nov

Ever have a last-minute craving? The Instant Pot is great for those!

Happy November!

It’s been quite a while since I’ve had the time to do a blog post, although I’ve had the best of intentions. I thought today’s recipe would be a good one to share on this nice fall weekend, now that the weather has that fall feel to it, at least in our neck of the woods.

As you know from my previous posts, we had an addition to our appliance family in September, and it got quite a lot of use right out of the gate. We had added an Instant Pot to our family. I initially shared a few recipes the first couple of weeks that we had it, but I did not get to share this one.

This was a last-minute recipe and it worked out great.

Late in the evening one Friday night, my friend Gina texted the group chat that she and I are in along with my friend Marcia. She’d just tried out a recipe from CenterCutCook for Instant Pot Apple Crisp.

Oooohhhhh…..I thought. I *love* apple crisp.

In fact, I love all things apple. I’d even just authored a special feature on a local apple orchard, Pippin Orchard. (You can read about Pippin Orchard here.) It was apple season, and I just happened to have apples on hand. However, I didn’t have a lot of them and there are five of us here.

It was also a little bit  late, and Apple Crisp takes some time, but since it was an Instant Pot recipe, it meant that I would be shaving some cook time off of the recipe and we’d still be able to have it for dessert that same night. The longest part of making apple crisp is peeling and cutting the apples, which I couldn’t avoid, but the Instant Pot would help with the rest.

Underneath the topping was a warm, bubbly apple crisp, just as if it had come out of the oven.

I decided to add a little twist to the recipe over at CenterCutCook and throw in some pears, just a couple of them, along with the apples I had here, doubling the recipe which said it served 3-4 people.

I peeled and chopped my apples and pears, and followed the recipe over at CenterCutCook’s site to a “t”, doubling the ingredients. In hindsight, I would not have doubled the nutmeg and cinnamon, since we thought it was a bit too savory with twice as much of the spices, but other than that, doubling the recipe and adding the pears to the apples made for a delightful fall dessert.

I encourage you to visit CenterCutCook to check out all their thousands of recipes, and if you have an Instant Pot and are looking for something different to make with it, give their apple crisp recipe a try!

Enjoy your weekend!

 

 

Come and get it! Five apple and pear crisps for dessert on a recent Friday night.

Fun Friday: Apple Crisp Pizza from The Girl Who Ate Everything

9 Oct
Apple desserts are wonderful in the autumn months!

Apple desserts are wonderful in the autumn months! This was a new one for us!

I love the fall almost as much as the summer. Fall is probably my second most favorite season in New England. I love the crisp air and the gorgeous array of colors, and most of all I love all of the foods and the “pick your own” opportunities for apples and pumpkins.

Even if you can’t pick your own fruits, you can still bake lots of amazing things with the fall fruits. The other night I made a Swedish Apple Pie, which is an all-time favorite of mine, and recently I tried a new dessert, an Apple Crisp Pizza. This new recipe was from a blog called The Girl Who Ate Everything. It was shared on Facebook, which is how I saw it first. I later saw it on another blog as well, and they’d seen it on the same blog. We all must love the idea of apples and caramel and pizza!

You too can have a pizza for dessert!

You too can have a pizza for dessert!

The recipe is super-easy and didn’t take much time at all. I shaped my crust sort of like a pie with a fluted edge, hoping to keep all the fruit from falling out, which seemed to work well and looked very pretty. I also used my round Pampered Chef pizza stone, which worked very well too. I figured if I was making a pizza, I should use my pizza stone!

If you’d like to make this same dessert at your house this fall, visit The Girl Who Ate Everything over at her blog and you’ll find her recipe ready and waiting for you!

Happy Fall Y’All!

Fun Friday: Weelicious Pumpkin muffins with cream cheese frosting

7 Nov
We needed a Fun Friday snack. It was only Wednesday, but we needed it.

We needed a Fun Friday snack. It was only Wednesday, but we needed it.

We’re having an awfully rough semester. Since August 26, we’ve been hit with “flu-like” viruses, pneumonia, sinus infections and bronchitis. We’ve had ambulance rides, hospital visits, doctor visits and prescriptions galore. My husband had two weeks of jury duty. I think I visited my local CVS at least 25 times in October alone, and I’m not really even exaggerating. We get a $5 reward every time we fill ten prescriptions there. We have three people (the maximum allowed) registered for the reward program and I think I’ve earned $15. Throughout all of it, I’ve been fighting something upper respiratory, myself and I can’t really say I’m coming out the winner in this fight, either.

It’s only November 7.

It’s been a long couple of months, with trying to still stay on top of work, school, birthdays, holidays, food drives and all the other daily “stuff,” but we’re surviving. We’re getting through it and trying to keep all our chins facing in the upward direction. We’ve had plenty of bright spots mixed in throughout the rough spots and we try to make those our focus. We have wonderful friends and family who check in daily, weekly, and more. We know of people who are worse off than we are. Things could be much worse.

Even still, some days we need a little bit of help.

Enter the delicious pumpkin muffins with cream cheese frosting from Weelicious.

I have been getting the Weelicious emails in my inbox for a couple of years now. My wee little ones are not so wee or so little any longer, but I find that her recipes are great for all ages.

Because we needed even more help seeing the bright spots on this particular day that I tried these, I made them into Pumpkin Chocolate Chip Muffins with cream cheese frosting, because chocolate chips make everything seem better.

And they did.

It leads though, to our previous conversation: are they a muffin or a cupcake?

I put in chocolate chips, so that might mean cupcake. If they were just pumpkin, that could mean muffin for sure. But with chocolate chips AND frosting for those who chose to use it, it might be a cupcake.

Honestly, with the week we have been having, I didn’t care.

Pumpkin-chocolate chip-frosting-muffin-cupcake.

They were our after-school snack, late night snack, breakfast and lunch.

Whatever they were, they were delicious. Weelicious did not disappoint. She never does.

Here is her recipe, so that when you’re in need of a pick-me-up you can give them a try. We loved them!

If you love them too, you might want to sign up for the Weelicious emails as well.

WEELICIOUS PUMPKIN MUFFINS WITH CREAM CHEESE FROSTING

Ingredients

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon pumpkin pie spice
  • 6 tablespoons unsalted butter, melted (I used “I Can’t Believe It’s Not Butter to suit our dietary needs.)
  • 3/4 cup brown sugar, packed
  • 1 cup pumpkin puree
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • cream cheese icing:
  • 4 ounces cream cheese, softened (I used 1/3 fat cream cheese to suit our dietary needs.)
  • 4 tablespoons unsalted butter, softened
  • 1 cup confectioner’s sugar
  • 1 teaspoon vanilla extract

Preparation

  1. 1. Preheat oven to 400 degrees.
  2. 2. Place the first 5 ingredients in a bowl and whisk to combine.
  3. 3. In a separate bowl whisk the remaining ingredients.
  4. 4. Add the dry ingredients into the wet and whisk until just combined. *This is where I added in about a cup of chocolate chips.*
  5. 5. Pour into greased muffins cups 3/4 full.
  6. 6. Bake for 20 minutes.
  7. 7. To make the frosting, combine all ingredients and beat for 1-2 minutes, until fluffy
  8. 8 . Cool, frost and serve.

 

Fun Friday: Pumpkin Pie Nutella Chocolate Chip Snickerdoodle Bars

24 Oct
Talk about getting a bang for your buck! These treats have it all!

Talk about getting a bang for your buck! These treats have it all!

I’m not sure if I’m an emotional-stress eater or not, but I’m definitely an emotional-stress baker and cooker. I always crave the opportunity to get into the kitchen and cook something or bake something (or in a perfect world, both) to relax after a tough day, week or lately, a tough month. I like cooking and baking for others and trying out new things to get myself to chill out and relax. Oftentimes after my initial piece of whatever I’ve baked, I’m pretty happy and relaxed til the next time. I don’t need to eat the entire thing, just a taste.

Last weekend, after two particularly tough weeks scattered with illness, elementary school death threats, jury duty for my husband and all the usual daily work and school stress, I was in quite a mood, looking to bake SOMETHING good for the family to take the edge off. I went onto Pinterest, a place I hadn’t visited in a while, found their search bar (which seemed slightly different than the last time I’d been on) and I typed in all the things I was currently craving: pumpkin, Nutella, chocolate chips.

All those things had to go together in something, I was sure of it.

I was in luck! Sure enough, Parsley, Sage & Sweet had a recipe for me! I knew someone would. It’d be hot and out of the oven in just an hour or so.

Pumpkin Pie Nutella Chocolate Chip Snickerdoodle Bars.

Yes, seriously.

I got to work, feeling better and better by the minute.

I won’t lie, the recipe has some steps to it, but believe me, it was worth it in the end!

Through this baking experience, I also learned a valuable lesson that I’ll pass on to you, just as I shared it on Facebook that same evening:

“If you try to put the plastic jar of Nutella into the microwave to soften it up for baking, all the while thinking just how smart you are thinking of this little shortcut, you must remember that the wrapper over the top was originally metal and that there might be some left on there which will potentially catch fire and giant, bright blue sparks will fly inside the microwave, scaring you and your children half to death while making your husband jump higher and run faster than you’ve seen in a long time when you gasp out loud in the kitchen. You’re welcome.”

That said, this was a delicious treat! Everyone was anxious to try it out so I served it warm, waiting just ten minutes to cut into it, rather than the suggested hour cooling time, and it was a hit. However, I had one more piece a day or so later, after the whole thing had been refrigerated, and YUM!! Even better cold, in my opinion, just like pumpkin pie.

I plan to make them again this weekend for a get together I’ll be attending on Saturday.

Here’s the recipe as it’s seen on the Parsley, Sage and Sweet blog. The only thing I did differently was to use regular sized chips instead of mini. I really don’t “do” mini chocolate chips.

Pumpkin Pie Nutella Chocolate Chip Snickerdoodle Bars
Adapted from Megan’s Cooking via Julia, author Of Dozen Flours- with my revisions

Snickerdoodle Layer
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, room temperature
1 tablespoon vanilla
1 cup mini-chocolate chips or chopped chocolate.

Pumpkin Pie – Nutella Layer
1 cup all-purpose flour
1 cup white sugar
1 stick butter, at room temperature
1 teaspoons baking powder
1 teaspoons salt
1 teaspoon pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups fresh roasted or canned pumpkin puree
1/2 to 3/4 cup Nutella

Topping
2 tablespoons white sugar
2 teaspoons cinnamon

DIRECTIONS:
1.  Lightly butter or oil spray a 9 x 13 inch baking pan or dish.  If desired, line with parchment paper, two edges hanging over, so you can lift the whole uncut bar out of the pan for easier cutting.

2. Sift together flour, baking powder, cinnamon and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth. Stir in the flour mixture into the egg mixture until uniform. Stir in the mini-chocolate chips. Spread the dough as evenly as you can on the bottom of the pan.

3. In a mixer bowl (you can use the same one you used to make the snickerdoodle dough) with a paddle attachment, mix together butter and sugar (You can also use a hand mixer, or a just a spoon) Add the rest of the ingredients and mix until well combined. This mixture is looser, so pour/scrape over the snickerdoodle layer, smoothing out the top. Preheat oven to 350F.

4.  Drop tablespoons of Nutella over the top of the pumpkin pie mixture.  About 4 rows of three dollops.  Marble gently with a knife or spoon.

5. Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

6. Bake at 350F for about 35-45 minutes, (depending on your oven..for some, it has taken longer) or until a toothpick inserted into the center comes out clean. Let the bars cool completely (about an hour).
.
7. Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars.  Drizzle cut bars with melted chocolate (better to drizzle them when cut so some chocolate drips down every side).

8. Let chocolate set or eat them before the chocolate sets (which we did). Store any remaining bars in a covered container, preferably in the fridge so they last longer.