Pumpkin “Souffle” Pie

Yes, I know its August.

Yes, it’s been weird summer weather here (and who knows what the fall and winter are going to be like!).

Yes, I just made a pumpkin pie.

 

Pumpkin "Souffle" Pie

Pumpkin “Souffle” Pie

Well, not for me.  For the SOS – he requested it and bought the ingredients.  Plus, who doesn’t want to come home and make a pie after they have been baking all day?  Duh…I used the recipe on the back of the pumpkin puree can but doubled the egg amount.  This makes for a lighter version of the pumpkin pie.

 

pumpkin pie slice

 

Also, I used my mom’s pie crust recipe.  She swears by using Crisco, and only uses that.  The SOS, however, HATES Crisco.  I felt a bit guilty not making the pie crust exactly like my mom.  We LOVE her pies, that’s what we would request for our birthdays over cake. This pie, however, was for the SOS, so I used butter (and yes, I know the benefits of butter versus shortening, etc).  Here’s my mom’s pie crust recipe, and yes, you can use shortening or butter.

Mom’s Pie Crust

yields 2 crusts

1 3/4 -2 cup Flour

1 cup Crisco or butter 🙂

1 teaspoon salt

5 Tablespoons butter

Gluten Free PB Cookies

At a past job, I needed to have gluten free items to add to our list of available desserts and cookie trays.  I honestly cannot remember who/when/where I got the original recipe from…I added the chocolate chips though….hehehee.  This cookie whips up so fast, and it IS tasty.  AND really easy to remember.  See how easy I’m making baking for you?  You’re welcome!

So this quick and easy cookie is great to have on hand if you are entertaining a guest who can’t enjoy items that have gluten.  These are really, really, REALLY easy to make!  Let me say again, really easy!!!  Feel free to use your favorite peanut butter brand, whether it be smooth or chunky.

Gluten Free PB Cookie

Gluten Free PB Cookie

 

Gluten Free PB Cookies

yields 12 – 2 ounce cookies

Ingredients

1 cup peanut butter

1 cup sugar

1 egg

1 teaspoon baking soda

1/2 cup chocolate chips

salt to taste

Method

Preheat the oven to 375 degrees.  Mix all the ingredients together and then fold in the chocolate chips.  Scoop onto your baking sheet and bake for 5 minutes.  Rotate the pan and bake for another 5-6 minutes until the edges are a light golden brown.  These can keep up to about 5 days if stored in an air-tight container.

BSBB Coffee Cake Muffins

My sister and her boyfriend spent the weekend with us, and I made these delicious, easy BSBB Coffee Cake Muffins.  What’s a BSBB Coffee Cake Muffin, you say?  It stands for Brown Sugar Brown Butter.  They are really easy to put together (the hardest part may be  browning the butter if you have not really done that).  You can also bake these muffins in a greased 9 by 13 pan.  I, personally, love these and I hope you do, too!  Seriously, give this recipe try!

 

BSBB Muffins

BSBB Muffins

 

BSBB Coffee Cake Muffins

yields about 24 muffins

Ingredients

8 ounces butter, browned and cooled

2 cups all-purpose flour

3/4 cup brown sugar

1/4 cup sugar

1 Tablespoon + 1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon cocoa

1/2 teaspoon salt

1 cup milk

2 eggs

2 teaspoons vanilla

Method

Preheat the oven to 350 degrees.  Line your muffin pan with liners and set aside.  Brown the butter and set aside to cool.   Mix together in a bowl the flour, cinnamon, cocoa, sugars, baking powder, and salt.  Combine the milk, eggs, and vanilla.  Stir in the butter to the dry ingredients, and then the wets until the batter just comes together.  Scoop the batter and top with the crumb topping (recipe below).   Bake at 350 degrees for about 20 minutes or until a toothpick comes out of the center clean.  Let cool and enjoy!!

Crumb Topping

2 cups all-purpose flour

6 ounces melted butter

1 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon salt

Combine the dry ingredients together and cut in the butter until it looks crumbly.  Set aside.

Sooooo…..

I have been gone for a while from the blog….There have been some changes in my life but I like to think that I can get back on it! Wow, I can’t believe I have been gone this long!  Here are some chocolate cookies for you as I beg for forgiveness!

Chocolate Cookies

Chocolate Cookies

Individual Pumpkin Sticky Toffee Cakes

Pumpkin Sticky Toffee

Pumpkin Sticky Toffee

Yes, another pumpkin recipe.   It’s the time of the year for it, and well, this cake is just made better being soaked in buttery toffee sauce!  Well, isn’t everything better soaked in butter and sugar?!?!  Duh, so this version of a sticky toffee cake uses pumpkin instead of the regularly used dates.  I bake them in muffin tins and then I let them go swimming in warm toffee sauce.  I know, I’m so nice!!  See my post on Buttery Toffee Sauce for the recipe.  Serve these cakes warm with some unsweetened whipped cream and let the compliments roll in!

Pumpkin Sticky Toffee Cakes

Ingredients

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon cloves

1 teaspoon salt

1 cup unsalted butter

1 cup brown sugar

1/3 cup sugar

4 eggs

One 15 ounce can pumpkin puree

Method

Whisk together the flour, baking powder and soda, spices, and salt in a bowl and set aside.  Cream your butter and sugars together in a mixer with a paddle attachment until light and fluffy.  Add the eggs, 2 at a time, and scrap down the bowl after each addition.  Add in the pumpkin and scrap down.  Then, mix in your dry mix until combined.  Bake at 350 for 25-30 minutes or until a toothpick stuck in the middle comes out clean.  While they are baking make the toffee sauce or warm up a batch you have already made.  Let the cakes cool for about 5 minutes and then let them go swimming and soak up the toffee sauce.  Serve warm and enjoy!!!

Pumpkin Whoopie Pies

Pumpkin Whoopie Pie

Pumpkin Whoopie Pie

Fall is here!  Well, today it was a high of 79 and rainy, but fall is here!!  Everywhere you look you see the signs, including pumpkins!  I love baking this time of year because there are so many great things to make with the produce of fall.  These SUPER easy and delicious pumpkin whoopie pies have been very popular at work and I hope they are popular for you!

Pumpkin Whoopie Pies

makes about 12 sandwiches

Ingredients

2 cups brown sugar

1 cup vegetable oil

1 1/2 cups pumpkin puree

2 eggs

3 cups flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla

1 1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon ground cloves

Method

Combine the oil and brown sugar in your mixer bowl with the paddle attachment, or just use elbow grease and mix by hand.  Mix in the pumpkin puree and eggs until well combined.  I whisk all the dry ingredients in a separate bowl before I add them to the pumpkin mixture.  Add your dry ingredients until well combined.  I scoop 2 oz of batter on parchment lined trays and then chill for about 10 minutes in the fridge before baking.  Bake at 350 degrees for about 12-14 minutes, depending on your oven.  When you touch the tops they should spring back when done.  Let them cool completely before sandwiching them together with your favorite cream cheese frosting.  Enjoy!!!!

Fun Fun Funnel Cake!

Funnel Cake

Funnel Cake

Sometimes I just want to make a simple treat.  Something that if you have baked in the past few months you probably have the ingredients on hand.  Something that is instant gratification.  That is what I made a week ago at my lovely sister’s house on a lazy Sunday afternoon.  This recipe comes together very quick and it takes no time at all to fry some up.  In the past I have made mini funnel cakes as an accent to a dessert at work, but today it was just to enjoy some funnel cake in the sun!

Funnel Cake

makes about 3 cups batter

Ingredients

2 whole eggs

1 1/2 cups milk

2 cups flour

1 teaspoon baking powder

1 t salt

1/2 teaspoon vanilla

oil for frying

powder sugar for dusting

Method

Whisk together the eggs, milk, and vanilla.  In another bowl mix together the dry ingredients.  Then pour the wet ingredients into the dries and whisk until the batter is smooth.  We poured the batter into a ziploc bag and then cut a hole in one corner to pour the batter, but you can use a plastic squeeze bottle or any sort of vessel that would let you pour a stream of batter into the hot oil.  Heat at least 1 inch of oil in a bottom of a pot or deep skillet.  Drizzle your batter in circular shapes, or any type you want, and let fry between 2-3 minutes on each side until golden brown.  Sprinkle with powdered sugar and enjoy!!

It’s National Kurm Day!!!

In honor of National Kurm Day (Happy Birthday Kurm!) I am posting a chocolate cookie recipe that he really enjoys! These cookies are great because they bake up with a nice crisp edge but the center is more like a dense brownie. I have added things to the dough in the past like toffee bits, chocolate chips, nuts, but they are great on their own. Or you could just eat the dough balls before cooking like Lena and Jeff – just remember there is uncooked egg in the batter!

Chocolate Cookies

makes 15 – two ounce scoops

Ingredients

1 cup butter

1 1/2 cup sugar

2 eggs

2 teaspoon vanilla

2 cups flour

2/3 cup cocoa

3/4 teaspoon baking soda

1/2 teaspoon salt

Method

First I mix the flour, cocoa, baking soda, and salt in a bowl with a whisk. Set that aside and then in a mixer with a paddle attachment cream your butter and sugar. Scrape it down and then add in your eggs and vanilla. Mix until combined and scrape again. I know….blah blah scrape scape, but especially with this recipe its important…Then add in your dry ingredient mix and paddle until combined. I portion out the dough and chill it for 20 minutes before baking or you can freeze the dough at this point. I bake them on a parchment lined sheet tray at 375 degrees for about 7 minutes, turn the tray around and then for about 6-7 minutes more. DON’T OVER BAKE THESE…if the cookies still look a little raw to you in the middle, bake them for about 1 minute more. Cool completely and enjoy!

Buttery Toffee Sauce

Mmmmm….butter…….

Toffee Sauce

Toffee Sauce

I love this sauce!  It’s so easy and there are so many uses for it!  How about I put an exclamation after everything?!?!!?!!!  Seriously, let’s talk about smooth buttery goodness to soak your cakes in, dress up your ice creams, add to your coffee, dip strawberries in, and yes, drizzle on bacon!  This sauce comes together fairly easy and you can store it in the fridge and just reheat it as needed  (There, an exclamation after each sentence!)!

Toffee Sauce

Ingredients

1 cup butter

2 cups brown sugar, packed

1/4 cup light corn syrup

2 teaspoons salt

1 cup heavy cream

Method

Heat the butter, brown sugar, corn syrup, and salt in a heavy bottom pot on medium heat.  Stir and let it come to a boil for a minute.  Turn off the heat and add the cream –  it may splatter back at you, just be careful.  Stir and put it back on medium heat until it boils again.  If storing the leftovers, let it cool down and store in an air tight container.

Banana Split Cookie Friday!

Banana Split Cookie

Banana Split Cookie

One day I really wanted a banana with creamy peanut butter on it…but I was at work and I love my Kroger Natural Peanut Butter and my love was at home.

So, instead, I tweaked this recipe.  I got it so that it was not too sweet and you could taste the peanut butter and banana without the chocolate chips overpowering the whole experience.  Plus, with less sugar I wouldn’t feel AS guilty sandwiching them with vanilla ice cream.  🙂  Happy Friday!

Banana Split Cookie

makes 16 –  two ounce scoops

3 ounces butter

4 ounces creamy peanut butter

2 cups plus 2 Tablespoons flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup brown sugar

1/2 cup sugar

1 egg yolk

2 teaspoons vanilla

2 ripe bananas, smashed

1/2 cup chocolate chips

1/2 cup mini marshmallows

Method

First you will melt the butter and peanut butter together,on medium heat, in a pot.  I constantly stir my peanut butter any time I melt it to prevent it from burning (not a fun clean-up job).  Set aside to cool.  In one bowl, mix together the flour, baking soda, and salt.  In another bowl mix together the sugars.  Add the egg yolk and the vanilla to the sugars.  Stir in the smashed bananas.  Add the dry ingredients, and then lastly fold in your chocolate chips and marshmallows.  I use a two ounce ice cream scoop to portion out the dough and then chill for about 20 minutes.  I bake them on a parchment lined sheet tray at 375 degrees for six minutes, then turn the tray around and bake for another 6-7 minutes.  Let cool and enjoy!

Welcome!

Welcome to the first post of A Girl and Her Pastries!

Turtle Cheesecake Mousse

Turtle Cheesecake Mousse

Turtle Cheesecake Mousse

I thought for awhile on what to post first, and decided to share a recipe for a dessert that is super easy to make and put together.  It’s Cheesecake Mousse!!!  This dessert is very versatile and tastes ah-may-zing! And don’t be intimidated by the word mousse in the title, there’s no egg whites you have to worry about in this recipe!  It will just make you seem worldly and oh-so-sophisticated!

This is the Turtle Cheesecake version (toast those nuts kids!), but just think of your favorite cheesecake flavor and top it off with that!  You can choose to make your topping from scratch, or purchase syrups, fruits, nuts, etc.  Seriously, you cannot go wrong!  Plus, this recipe scales real easily up and down in quantities depending on how many you want to serve.  Don’t forget the buttery graham cracker crumbles!!!!!

Cheesecake Mousse

serves 8

Ingredients

12 ounces cream cheese, at room temperature

1 teaspoon fresh orange zest

1/2 teaspoon salt

1 1/2 cups powdered sugar, divided

2 teaspoons vanilla

1 1/2 cups heavy cream, divided

Method

Whip 3/4 cup heavy cream with 1 teaspoon vanilla and 3/4 cup powder sugar to medium peaks.  Set aside.  Place your cream cheese in the mixer bowl with a paddle attachment.  Now, zest your orange over the bowl with the cream cheese.  Not on a plate, not on a napkin, over the bowl (if you don’t have an orange, no worries).  Add your salt, the remaining 3/4 cup powdered sugar, and 1 teaspoon vanilla.  Now start the mixer on LOW unless you want to be covered in sugar, then turn it up!  Slowly add the cream and mix until all is incorporated.  Then you are going to take the whipped cream and fold it into the cream cheese mixture.  You can pipe or scoop this mixture immediately or refrigerate in a container for up to 4-5 days.