This easy, Halloween-inspired recipe can be made ahead and served later as a scary-good party dessert.
Yield:6 hand pies
1/4 cup canned pumpkin
2 tablespoons sweetened condensed milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 refrigerated pie crusts, thawed if frozen
All-purpose flour, for dusting
1 large egg
1/2 cup confectioners’ sugar, optional
Preheat the oven to 350 degrees F.
Add the pumpkin, sweetened condensed milk, cinnamon, ginger, nutmeg and a pinch of salt to a medium bowl and stir to combine.
Roll out 1 pie crust on a lightly floured surface with a rolling pin to form a rectangle about 9 inches by 12 inches. Square off the crust with a knife, reserving the scraps for decorating. Cut the pie crust into 6 equal rectangles, each about 3 inches by 6 inches. Transfer to a parchment-lined baking sheet.
Roll out the other pie crust to the same thickness as the first. Cut into thin strips about 1/4 inch wide and 7 inches long. Repeat with the reserved dough scraps. Transfer the strips to a parchment-lined baking sheet.
Add 1 heaping tablespoon of the filling to the center of each rectangular crust. Use the back of a spoon to spread out the filling, leaving about a 1/2-inch border around the edges.
Lightly beat the egg with 1 tablespoon water in a small bowl. Use a pastry brush to brush the edges of the pies with the egg wash. Layer the strips of dough, varying the angle of each strip to create a “mummy” look. Seal the edges with a fork and use a paring knife to trim the overhang. Lightly brush the tops of the hand pies with the egg wash. Add 2 raisins to each hand pie for the eyes. ‘
Bake, rotating the pan halfway through for even color, until golden brown, 20 to 25 minutes. Cool on a baking rack slightly, about 5 minutes.
Serve as is or decorate with a simple icing. Combine the confectioners’ sugar in a small bowl with 1/2 teaspoon water. Stir until smooth and glossy. Transfer the icing to a resealable plastic bag and snip off the corner. Pipe the icing onto the hand pies using the stripes of pie crust as a guide. Serve.
Key Lime Pie is my favorite. It’s sweet tartness is very refreshing, specially in the summer.
The first time I had Key Lime Pie was at a small local restaurant in Key West, Florida. It was love at first bite! Of course there it’s a very popular dessert; Key West has long claimed the pie originated on their tiny island using the small thin skin limes associated with the island.
You might be wondering what makes the Key Lime so special. It’s a citrus hybrid that is smaller, rounder, and seedier than the usual larger more oval limes. Key Lime, also known as Mexican Lime, Omani Lime, and West Indian Lime, also have a stronger aroma, more acidic, and thinner rind than its larger counterpart.
Whatever the case may be as the famed ingredient in Key Lime Pie it’s delicious! Of course you can substitute other limes to make Key Lime Pie, but seriously it isn’t quite the same. But in many places finding fresh Key Limes is not always easy. However you can buy Key Lime Juice in some stores and definitely on Amazon. Living in Hawaii I rarely find fresh Key Limes and must resort to using the bottled juice. I do garnish my pie with a slice of fresh lime, whatever type I manage to find.
There are many Key Lime Pie recipes out there, and believe me I’ve tried more than a few. But for me easy is best. This mean I do not like to make pie crust, it’s one chore I avoid whenever possible. Now Key Lime Pie is usually made with a Graham Cracker crust, of course you can make your own, there are many recipes for this, or be like me and use store bought Graham Cracker Crusts.
You also need Whipped Cream, which of course you can buy spray cans of in your grocer’s dairy section. That would be the easiest. But although I’m always looking for the easy way, I make my own whipped cream. I prefer homemade whipped cream simply because I love the taste of freshly whipped cream. I like to pipe the whipped cream on top of the pie using a large star tip, or sometimes just around the outer edge and a large dollop in the middle. But if you don’t what to make your own whipped cream the spay cans will do just fine, you won’t even need a star tip and piping bag to decorate the top of your pie.
So having said all that here’s my recipe, it includes instructions on homemade whipped cream.
Key Lime Pie
1 9″ Graham Cracker Pie Crust (homemade or store bought)
1 Can Sweetened Condensed Milk
1/2 Cup Sour Cream
3/4 Cup Key Lime Juice
1 Cup Fresh Heavy Whipping Cream – cold
1/2 Cup Powdered Sugar
1 Tsp. Vanilla
Fresh Lime Slice
Pre-heat oven to 350 degrees
Whisk condensed milk, sour cream, and lime juice together in a medium bowl.
Whisk until smooth.
Pour into prepared crust.
Bake for 10 minutes.
Remove from oven and cool on counter for about 30 minutes.
Chill pie in refrigerator at least 3 hours.
Before serving make whipped cream:
Using the whipping attachment to your standup mixer or the beaters of a hand held mixer beat cream and sugar until stiff peaks form.
Who doesn’t love peanut butter and chocolate? I don’t know too many people that don’t! I think peanut butter and chocolate are the two most popular comfort foods and when you put them together in a cookie you get something pretty amazing.
We all love these Ganache Filled Peanut Butter Bars. They a just so yummy! You can eat them fresh out of the oven, cold, with ice cream, or better yet fresh out of the oven topped with a scoop of vanilla ice cream! Now that’s divine!
The best thing about this cookie is that it’s so simple to make, ok a bit fussy; but it uses CAKE MIX! Now that’s seriously easy! I think the fussy part is the ganache, but really if you have a saucepan and can melt chocolate you can make this, trust me! You want complicated and yummy? Try my Ganache Filled Bar Cookies, those are super delish!
Anyway here’s the recipe for this super easy, super divine Ganache Filled Peanut Butter Bars. Once you’ve tried them you’ll be making them often.
1 box Butter Recipe Yellow Cake Mix
1 stick butter – melted
1 cup Peanut Butter – creamy or crunchy that’s up to you
1 (12oz.) bag Semi-Sweet Chocolate Chips
1 can sweetened condensed milk
1/2 stick butter
1 Tsp. vanilla
Preheat oven to 325°
In the bowl of your stand-up mixer combine all the cookie ingredients
Mix at medium speed until well combined – batter should be thick
Press 1/2 of the batter evenly into an ungreased metal 9×13 baking pan
Combine first three filling ingredients in a small saucepan
Stir constantly until the chocolate and butter are melted and combined evenly in the mixture
Remove from heat and stir in vanilla
Spread chocolate mixture on top of the cookie layer you have in your baking pan
Gently press the remaining cookie dough on top of the chocolate layer
Bake for about 20-30 minutes
Using a pizza cutter (I love using a pizza cutter on cookie bars, it’s easier to make even pieces) or a sharp knife, cut the cookies into rectangular or square bars.
Store in airtight containers at room temperature or in the fridge if you like them cold.
Leche flan with cream cheese is my family’s all time favorite dessert. Every time we’re together, this decadent dish topped with the sleek caramel is such a delight to the eyes and to the palate.
Leche Flan is a very traditional Filipino treat, very much like a Creme Caramel only sweeter and denser. It’s a rich and creamy custard made with evaporated and condensed milks,egg yolks, and sugar. The addition of cream cheese takes this standard Filipino sweet to a different level.
The sugar is caramelized in a pan on the stovetop then set aside to chill for a bit. The rest of the ingredients are mixed and subsequently poured over the hardened sugar then steamed for one hour and twenty minutes. This creamy and dense dish with caramel glaze is overwhelmingly delicious. Indulge!
1 cup granulated sugar
5 large eggs
4 oz cream cheese, softened
1 can (370 ml) evaporated milk
1 can (300 ml) sweetened condensed milk
1 teaspoon vanilla extract
Preheat oven to 350° F.
Place sugar in a 5X9 inch loaf pan over medium heat and cook, stirring occasionally until sugar has dissolved and caramel in color. Remove pan from heat and set aside to cool for 5 minutes.
Meanwhile, in a blender, combine and process eggs, cream cheese, evaporated milk, sweetened condensed milk and vanilla until smooth.
Pour mixture into prepared pan. Place it in another, larger, shallow baking pan and set it in the middle shelf of the oven. Pour enough hot water in the bigger pan to come halfway up the sides of the loaf pan.
Bake for l hour and 20 minutes or until top is set. Allow to cool to room temperature before refrigerating for several hours or overnight. Run a clean knife around the edge before inverting onto a serving plate.
Serve and enjoy!
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THE FILIPINO SWEET DESERT LECHE FLAN WITH CREAM CHEESE
Pastillas de Ube is a bite sized sweet chewy purple yam flavoured candy and is made from milk, purple yam and sugar. It is a perfect gift and dessert for picnics and parties. This delightful piece of heaven is attributed to the province of Bulacan which is located in Philippines and which is still the pastillas making capital of the country.
Aside for its easy to prepare and to cook, this is a very yummy and a delightful treat to all of us specially our kids. This sweet chewy candy was sold everywhere in our country, you can see and taste different versions of it, but for now, this is my version of Pastillas de Ube Recipe. Enjoy!
2 cups grated ube or boiled & mashed ube
1 can (300ml) sweetened condensed milk
½ cup refined sugar
Colored Paper “Papel de Hapon”, for wrapping or use paper liners & clear cellophane.
Clean, peel and slice the ube then put it in a large casserole with enough water to cover the ube.
Boil ube over medium heat until tender and strain, cool down before mashing.
In a non-stick pan, combine ube and sweetened condensed milk and mix well.
Cook over low heat and stir constantly to avoid mixture from burning.
Constantly mix the ube until thick and smooth. “When your ube mixture doesn’t stick to the pan and starts to form soft dough it’s done and remove it directly from the fire.
Transfer the ube pastillas in a greased pan and flatten the entire mixture using a greased spatula or any similar utensil.
Set aside and let it cool down completely before cutting into small bite-size pieces.
Slice ube pastillas according to your size preference using a greased knife.
Roll Ube pastillas lightly with sugar and shake off the extras.