Favorite Old Fashioned Gingerbread

Favorite Old Fashioned Gingerbread

“This is everyone’s holiday favorite, even the busy cook’s, because it is so easy to make.”

See how to make soft, spicy gingerbread for the holidays.

This soft and spicy cake is flavored with molasses, ginger, cinnamon, and cloves. Serve it with fresh whipped cream!

 

Ingredients

*1/2 cup white sugar

*1/2 cup butter

*1 egg

*1 cup molasses

*2 1/2 cups all-purpose flour

*1 1/2 teaspoons baking soda

*1 teaspoon ground cinnamon

*1 teaspoon ground ginger

*1/2 teaspoon ground cloves

*1/2 teaspoon salt

*1 cup hot water

*Add all ingredients to list

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  2. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

 

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 375 calories; 11.2 g fat; 65.3 g carbohydrates; 4.4 g protein; 48 mg cholesterol; 435 mg sodium. Full nutrition

 
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Pumpkin Torte

Pumpkin Torte

This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It’s quick and always turns out so well. The nuts and caramel topping add a nice finishing touch.

This is a great recipe. Very light and not too sweet with a great pumpkin flavor.

I did use more pumpkin spice than what the instructions states, a little less confectioners sugar, and used no nuts. I had lots of coworkers asking where the recipe came from.

 

Ingredients:

1 package yellow cake mix (regular size)

1 can (15 ounces) solid-pack pumpkin, divided

4 large eggs

1/2 cup 2% milk

1/3 cup canola oil

1-1/2 teaspoons pumpkin pie spice, divided

1 package (8 ounces) cream cheese, softened

1 cup confectioners’ sugar

1 carton (16 ounces) frozen whipped topping, thawed

1/4 cup caramel ice cream topping

Pecan halves, toasted

 

Directions

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
  • Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans.
  • Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.
  • Beat cream cheese until light and fluffy. Beat in confectioners’ sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping.
  • Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with a fourth of the filling. Repeat three times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.
Nutrition Facts

1 slice: 476 calories, 24g fat (12g saturated fat), 82mg cholesterol, 367mg sodium, 58g carbohydrate (41g sugars, 1g fiber), 6g protein.

 

 

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Vegan Pumpkin Pie

Vegan Pumpkin Pie

Thanksgiving is right around the corner.  At my house this means baking, lots of baking.  I have to make the family’s favorite pies like sweet potato, pecan, and of course pumpkin.  But in a family that has a child who’s allergic to eggs, nuts, and dairy none of these pies will do.  So for my grandson Jett we make a special Vegan Pumpkin Pie.  He loves it!

This Vegan Pumpkin Pie is super easy to make, it contains no dairy or eggs.  We have been making it for Jett every year for Thanksgiving and Christmas, it’s something he totally looks forward too.  By the way it’s tasty enough to serve to the whole family so if you don’t want to make 2 types of Pumpkin Pie go ahead and just make this Vegan Pumpkin Pie.  If you don’t tell anyone it’s vegan they might not even notice.  Yes it’s that good!

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Vegan Pumpkin Pie

Ingredients:

1 15 or 16 oz. can or box Organic pumpkin pumpkin puree

1/2 tsp salt

1 Cup Organic Coconut Milk  –  don’t shake the can before opening, scoop up and use the fat creamy white portion on the top

1 tsp cinnamon

1/2 tsp ground ginger

1/4 cup Organic Maple Syrup

1/2 Cup Coconut Sugar (you can use cane sugar if you can’t find coconut sugar)

1/4 Cup Cornstarch

1 Unbaked Pie Shell  – homemade or frozen (be sure it’s allergen free)

Directions:

Mix Dry Ingredients except corn starch together and set aside

Mix Pumpkin Puree, coconut milk, and maple syrup together until well blended

Add mixed dry ingredients to the pumpkin mixture and mix very well

Sprinkle cornstarch in 2-3 increments over the pumpkin mixture making sure to stir cornstarch into the mixture very well – you don’t want lumps

Pour pumpkin mixture into unbaked pie shell

Bake in a pre-heated 350° oven for about 1 hour or until tester comes out clean

Do not over bake, once tester comes out clean remove from oven and set on the counter, center may still be soft and wobbly when shake, it will set firm as it cools.

Cover with plastic wrap and refrigerate until ready to serve.  I serve it with spray canned coconut whipped cream I buy at Safeway next to the Rediwhip.

 


Vegan Pumpkin Pie
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Ingredients
Servings:
Instructions
  1. Mix Dry Ingredients except corn starch together and set aside
  2. Mix Pumpkin Puree, coconut milk, and maple syrup together until well blended
  3. Add mixed dry ingredients to the pumpkin mixture and mix very well
  4. Sprinkle cornstarch in 2-3 increments over the pumpkin mixture making sure to stir cornstarch into the mixture very well - you don't want lumps
  5. Pour pumpkin mixture into unbaked pie shell
  6. Bake in a pre-heated 350° oven for about 1 hour or until tester comes out clean
  7. Do not over bake, once tester comes out clean remove from oven and set on the counter, center may still be soft and wobbly when shake, it will set firm as it cools.
  8. Cover with plastic wrap and refrigerate until ready to serve. I serve it with spray canned coconut whipped cream I buy at Safeway next to the Rediwhip.
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What’s The Difference Between Macarons And Macaroons?

What’s The Difference Between Macarons And Macaroons?

Do you get confused between macarons and macaroons? You’re not alone! Many people use the two names interchangeably, when in fact, they refer to very different sweet delights. So read on to find out the differences between these two exquisite confections.

Differences in Ingredients

The main difference between macarons and macaroons is their ingredient list. Macarons are meringue-based and consist of almond flour, egg whites, and sugar. Macaroons, on the other hand, are coconut-based and comprise of grated coconut alongside powdered sugar and egg whites.

Looking at the history of macarons, they are single recipe cookies that were brought from Italy and introduced to France by the famous chef, Catherine de Medici. When macarons got to France, they were upgraded and a new sandwich cookie recipe was created. The method that was created is not the recipe most pastry chefs use today. If you’re looking for a recipe for the kind of macarons you’ve probably sampled at high-end patisseries, see here for a guide to how to make macarons for beginners.

There seems to be some confusion about the origin of macaroons because there are numerous stories. The most famous tale told about the history of the macaroon is that it was an American version of the French macaron. With an increased import of coconut into the Americans in the 1800s, Americans quickly re-invented the original macaron recipe which was later referred to as the macaroon. Or so the story goes.

Main Differences in Characteristics

Macarons are characterized by their delicate egg-shell like crust with an inner meringue texture while macaroons are characterized by their dense and lumpy texture that creates that delectable chewy experience in the mouth.
Macarons come with a delicious filling of fruit jam, ganache or buttercream, and the ratio of cookie to filling must be 2:1 respectively. On the other hand, macaroons’ shredded coconut gives them their signature texture and taste.

Another characteristic difference between macarons and macaroons is that macarons are moderately sweet while macaroons are extremely sweet. Macarons come in a wider variety of colors while macaroons are only known for three popular variations which are; chocolate-dipped, lemon-flavored and original coconut.

Preparation Differences Between Macarons and Macaroons

Macarons are the more challenging and fiddly to make of the two, especially for beginners. They require significant practice and patience to get right. The key step is the “macaronage” process, where ground almonds and sugar must be carefully folded into the meringue before being piped onto baking sheets. The macaroon, on the other hand, can be prepared in under 20 minutes, and there is even one variation that requires no baking at all.

https://pixabay.com/photos/dessert-food-macaroons-macro-1850216/

Other Differences

Macarons are best enjoyed within a few hours of baking, and will last a couple of days when kept in the fridge, whilst macaroons can last for more than two months when frozen. The average cost per macaron cookie is almost double the average cost of the macaroon cookie. Whilst the macaron and the macaroon are very different confections, they are both sweet treats worth making the effort for!

Best-Ever Pumpkin Cheesecake

Best-Ever Pumpkin Cheesecake

Sure, classic cheesecake is delicious. But PUMPKIN cheesecake? Now that’s a dessert worthy of your Thanksgiving table. The gingersnap and graham cracker crust are actually genius, and that shimmering layer of caramel is the literal icing on the [cheese]cake. It’s one of our all time favorite pumpkin desserts—and that’s saying something, considering we have over 80 recipes.

 

INGREDIENTS

3/4 c. graham crackers, crushed

3/4 c. gingersnaps, crushed

6 tbsp. unsalted butter, melted

2 tbsp. granulated sugar kosher salt

3 (8-oz.) bars cream cheese, softened

1 c. packed light brown sugar

1 c. pumpkin puree

1/4 c. sour cream, at room temperature

1 tsp. pure vanilla extract

3 large eggs, at room temperature

1 tbsp. all-purpose flour

1 1/2 tsp. pumpkin spice, plus more for garnish

Warm caramel, for garnish

whipped cream, for garnish

Chopped, toasted pecans, for garnish

 

DIRECTIONS

1. Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
2. Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.

3. Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust.

4. Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.

5. With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.

6. Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.

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Deep Fried Oreos

Deep Fried Oreos

fried oreosOreos!  I think just about everyone loves Oreos, those chocolate cookies with the creamy filled centers.  Of course everyone has their own preference when it comes to eating those yummy cookies.  Do you bite into the whole sandwich or do you twist one side off and eat the creamy filling first?  Personally I’m the bite the sandwich kind of gal!  Now as much as we love oreos we also love funnel cake, that oily sweet crunchy treat you find at fairs, carnivals, and theme parks.  Well have you ever had Deep Fried Oreos?

The only way I can describe Deep Fried Oreos is to say they’re a marriage of Oreo cookies and funnel cake.  Yes it’s a battered and fried treat that has recently been added to the fried treats found at the state fairs and carnivals across the country.  But it’s so easy to make at home so you don’t have to wait until the fair comes to town!

All you need is pancake batter, eggs, milk, oil, and of course the oreos.  It’s so easy you can make a batch of about 2 dozen in less than an hour.  I fry mine in coconut oil instead of vegetable oil, the coconut oil gives it that little bitty taste of coconut, yummy!  But you can fry it in any oil you normally use.  So with out further delay here’s the recipe.  Hope you love these treats as much as we do!

Deep Fried Oreos

Ingredients:

1 Egg

1 Cup Milk

1 1/2 cups Bisquick mix

1 Tsp. Vanilla

24 Oreos

About 2″ oil for deep frying

Powdered Sugar

Directions:

Beat Eggs and milk together in a small bowl.

Mix in Bisquick until the batter is smooth not lumpy.

Stir in Vanilla

Heat oil over medium high heat.

Dip each oreo in dough and drop into hot oil.

Fry until golden brown.

Drain fried oreos on paper towel

Dust with powdered sugar and serve.

Some folks like them hot, they’re crunchier when served hot.  But others like them cooled.  I’m not sure how well they keep as we never have any left over that needs storing!

fried oreos