Vegan Brownies

Vegan Brownies

Dense, nutty, with a crisp crust and flaky top. Come to mama.

Inspired by Vegan Baking, found on the Oh She Glows blog 

Ingredients:
1.5 tbsp ground flax + 3 tbsp water, whisked
3/4 cup all-purpose flour
1 cup whole almonds, ground into a flour/meal & sifted (OR sub 1.5 cups almond flour)
1/2 cup cocoa powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/4 cup + 2 tbsp Earth Balance or other non-dairy butter substitute
1/2 cup + 1/4 cup non-dairy chocolate, divided
1 cup + 1/4 cup organic cane sugar (note: a reduction in sugar will lead to a more cake-like brownie)
1/4 cup + 2 tbsp almond milk
1 tsp vanilla
1/2 cup finely chopped walnuts
powdered sugar for topping (optional)

1. Preheat oven to 350F. Line a 9 inch square pan with parchment and grease allsides. In a small bowl, whisk
together the ground flax and water and set aside.
2. In a blender or processor, process almonds into a meal/flour. Sift out large pieces. Or use store bought
almond meal/flour. In a large bowl, whisk together the dry ingredients (flours, cocoa, salt, soda).
3. In a large microwave safe bowl, add chocolate and Earth Balance and melt in microwave for about 30-45
seconds until melted. Stir well and add in flax egg, sugar, vanilla, and milk. Whisk.
4. Pour wet mixture over dry mixture and stir well. The mixture will be VERY dry, but not to worry keep mixing!
Now fold in the walnuts and remaining 1/4 cup chocolate chips.
5. Scoop batter into prepared pan and place a piece of parchment on top. Spread with hands or a pastry roller
untilsmooth and even.
6. Bake for 32-34 minutes at 350F and allow brownies to cool in pan for about 1.5 hours. DO NOT REMOVE BROWNIES (uh oh I’m yelling!) until completely cool or they will crack apart. After an hour or so, gently separate edge of brownie from pan with a butter knife and place on a cooling rack. Cool completely and slice carefully. Some cracking when slicing is normal and I say it gives the brownies character, right? Store in air-tight container for up to 3-4 days

Recipe from the Oh She Glows Blog, photos by Laura Spear

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting! 

I made these for Memorial Day this year and they are the perfect 

red, white, and blue patriotic treat. 

They would be great for the 4th of July too!

Yield: 12 cupcakes
Prep Time: 15 minutes | Bake Time: 20 minutes

For the Cupcakes:
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

Bon Appétit,

Recipe from food.com, photos by Laura Spear

DC Cupcakes - Chocolate with Buttercream Frosting

 I love TLC they produce the best shows! I've been a cake boss, Jon and Kate plus 8, Duggar watching, little people loving fanatic for years. I'm also kind of a show stalker lol, we went to Hershey and Sesame Place because I saw it on Jon and Kate. Then we drove from NY to NJ to go to Carlos Bakery where we met Buddy! Now.... we live in DC.... can you guys guess where I have to go??? That's right to Georgetown Cupcakes as featured on the TLC hit show DC Cupcakes.  For now this recipe that they were kind enough to share will have to do... they're amazing by the way!

Can you say yum!

Georgetown Cupcake Recipe (DC Cupcakes)

Tower for my Daughter Aurora's Birthday

My Children meeting the Cake Boss at Carlos Bakery

Ingredients
For cupcakes:
1 1/4 cups flour, sifted
1/2 teaspoon baking soda, sifted
1/4 teaspoon salt
8 tablespoons (4 ounces) unsalted butter at room temperature
1 1/4 cups sugar
2 large eggs, at room temperature
1 1/4 teaspoons vanilla extract
1 cup whole milk
1/2 cup cocoa powder, sifted

For buttercream frosting:
8 oz unsalted butter
4 cups confectioners' sugar, sifted
1 tsp pure vanilla extract or seeds from one vanilla bean pod
1 tsp whole milk
1/8 tsp salt
Gel food coloring
Note: If you like your buttercream extra sweet, add more confectioner's sugar. If you like it less sweet, decrease the sugar!

Directions
For cupcakes:
Preheat the oven to 350 degrees.
Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.
Sift together the flour, baking soda and salt on a sheet of wax paper or parchment paper.
Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract and milk in a large liquid measuring cup.
Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
Add the cocoa powder, beating (on low speed) just until incorporated.
Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.

 For buttercream frosting:
Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the confectioners sugar; beat on medium speed until well incorporated.
Add the vanilla extract, milk and salt and beat on high speed until light and fluffy. Place frosting in a disposable piping bag with a large round tip and frost cupcakes with Georgetown Cupcake's signature swirl!

To add color to your frosting, mix in a touch of gel food coloring. Less is more...too much food coloring will make your frosting taste bitter!


Flavoring the Buttercream
To switch up the buttercream flavor, try these easy ingredient additions:
1. For a milk chocolate buttercream, add 1/4 cup of melted (and cooled) chocolate chips
2. For a strawberry buttercream, add 1/4 of diced fresh strawberries
3. For a lemon buttercream, add 1/4 cup of fresh lemon zest
4. For a lime buttercream, add 1/4 cup of fresh lime zest
5. For an orange buttercream, add 1/4 cup of fresh orange zest
6. For a mocha buttercream, add 1/4 cup of freshly brewed (and cooled) coffee
7. For a toffee buttercream, add 1/4 cup of crushed toffee bits
8. For a cookies and creme buttercream, add 1/4 cup of crushed oreo cookies
9. For a caramel buttercream, add 1/4 cup of dulce de leche
10. For the adventurous - try a maple bacon buttercream, and add 1/4 cup of pure maple syrup and 1/4 cup of finely chopped bacon (extra crispy, tossed with a tsp of granulated sugar)

Bon Appétit,

Recipe is by DC Cupcakes, photos by Laura Spear

Vegan Chocolate Blueberry Crumble

Serves 8

2 cups fresh or thawed frozen blueberries
1/2 cup vegan semisweet chocolate chips
1/2 cup plus 2 tablespoons sugar
grated zest of 1 lemon
3/4 cup all purpose flour
1/2 cup quick cooking oats
3/4 cup vegan margarine, melted
2 teaspoons ground cinnamon

Preheat the oven to 350 degrees. In a large bowl, combine the blueberries chocolate chips, 2 tablespoons of the sugar, and zest, mixing well. Spread the mixture evenly into a 9 inch pie plate. Set aside.

In a medium bowl combine the flour, oats, remaining 1/2 cup sugar, margarine, and cinnamon. Mix until crumbly. Sprinkle the mixture evenly on top of the blueberries. Bake until the top is lightly browned about 25 minutes. Cool on a wire rack at least 15 minutes before serving. Serve warm.

Recipe by Robin Robertson "Vegan on the Cheap" photo by Laura Spear

Bon Appétit,

Pumpkin Pie

Ingredients

For the Dough:
11/4 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons vegetable shortening
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons beaten egg (about 1/2 large egg)

For the Filling:
1 15-ounce can pure pumpkin
3/4 cup packed dark brown sugar
3 large eggs
1 cup half-and-half
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
Whipped cream, for serving

Directions
Make the dough: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening; pulse until it disappears, about 30 seconds. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 2 tablespoons ice water and the egg in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.

Preheat the oven to 350 degrees F. Roll the dough into a 13-inch round on a lightly floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork and chill until firm, about 30 minutes.

Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack to cool completely.

Make the filling: Whisk the pumpkin, brown sugar, eggs, half-and-half, ginger, cinnamon, allspice and cloves in a bowl. Pour into the crust; bake until the edges are set but the center quivers, 1 hour to 1 hour, 15 minutes. (Cover the edges of the crust with foil if they brown too quickly.) Cool completely on a rack. Serve with whipped cream.

Recipe by Food Network Magazine, Photos by Laura Spear

Pecan Pie topped with Candied Walnuts and Cranberries



Ingredients

For the Dough:
1 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons vegetable shortening
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons beaten egg (about 1/2 large egg)

For the Filling:
1 vanilla bean, split lengthwise (or 1 1/2 teaspoons vanilla extract)
1 stick unsalted butter
3 large eggs
1 cup light corn syrup
3/4 cup sugar
1/2 teaspoon apple cider vinegar
1/4 teaspoon salt
1 1/2 cups pecan halves, 3/4 cup chopped

Directions
Make the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until it disappears, about 30 seconds. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg with 2 tablespoons ice water in a bowl, then add to the processor and pulse once or twice (stop before the dough gathers into a ball). Turn the dough out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and chill until firm, at least 1 hour.

Roll the dough into a 12-inch round on a floured surface. Ease into a 9-inch glass pie plate (not deep dish), then fold the overhanging dough under itself and crimp the edges with your fingers. Cover tightly with plastic and chill 30 minutes.

Position a rack in the lower third of the oven; put a baking sheet on the rack and preheat to 450 degrees F. Make the filling: Scrape the vanilla seeds into a skillet; add the butter and the vanilla pod. Cook over medium-high heat until the butter browns, about 5 minutes. Remove from the heat.

Whisk the eggs, corn syrup, sugar, vinegar and salt in a bowl. Slowly scrape in the butter mixture, whisking; discard the vanilla pod. (If using vanilla extract instead, add it now.)

Spread the chopped pecans in the crust and pour in the corn syrup mixture. Top with the remaining 3/4 cup pecan halves. Place the pie on the hot baking sheet, reduce the oven temperature to 350 degrees F and bake until the crust is golden, 20 to 30 minutes. Remove from the oven and cover the entire top with foil, then continue baking until set, 25 to 30 minutes. Discard the foil. Cool completely on a rack.

*Now you can stop here and serve classic pecan pie or to make the topping that I put on mine see my Brie Topped with Candied Walnuts and Cranberries recipe and make half of the topping, spread in on the pecan pie, and serve.

Recipe by food network magazine, photo by Laura Spear

Caramel Apple Cake

For this yummy cake recipe I used a heart shaped pan

Ingredients

For the Caramel and Apples:

4 tablespoons unsalted butter, plus more for the pan
3 cups sugar
5 tablespoons light corn syrup
1 cup heavy cream
4 large Golden Delicious apples (1 3/4 to 2 pounds)

For the Batter:

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup sour cream
1/3 cup fresh orange juice
1 tablespoon vanilla extract
1 stick unsalted butter, softened
1 1/2 cups sugar
3 large eggs

Directions

Butter a 9-by-3-inch round cake pan. Make the caramel: Cook the sugar and corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture is dark amber, 7 to 10 minutes.

Reduce the heat to medium. Carefully add the cream and 4 tablespoons butter (it will splatter) and cook, stirring, until combined, about 3 minutes.

Remove the skillet from the heat and let sit 1 minute. Pour 1 1/2 cups caramel into a glass measuring cup and set aside. Pour the remaining caramel into the prepared pan and set aside until set, about 30 minutes.

Cut 3 apples into quarters and cut out the cores with a paring knife. Arrange the pieces skin-side down in the pan (overlapping them slightly) to form a ring about 1/2 inch from the edge. Save any pieces that do not fit for later.

Halve the remaining whole apple crosswise. Scoop out the seeds with a melon baller or measuring spoon, leaving the stem on the top half. Chop the bottom and any of the leftover quartered apples into pieces; set aside.

Arrange the apple top, stem-side down, in the center of the pan. If the quartered apples shift, just push them back into place.

Preheat the oven to 350 degrees F. Make the batter: Whisk the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a small bowl, whisk the sour cream, orange juice and vanilla.

Using a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.

Crack the eggs into a small bowl. Slip them into the mixer bowl, one at a time, and beat until the mixture is pale and creamy, about 5 more minutes. Scrape down the bowl and beater with a rubber spatula.

With the mixer on low speed, add half of the sour cream mixture, then half of the flour mixture. Repeat. Turn off the mixer and scrape down the bowl with a rubber spatula; finish combining the batter by hand.

Spread the batter over the apples in the pan. Top with the chopped apple. Bake on the middle oven rack until the cake is brown on top and springs back when pressed, 1 hour to 1 hour 20 minutes (don't worry if the top is dark). Cool in the pan on a rack.

Bring 1 inch of water to a simmer in a skillet wide enough to hold the cake pan. Carefully run a sharp knife around the inside of the pan several times, then rest the pan in the water to soften the caramel, about 8 minutes. Remove the pan from the water and dry.

Invert a plate on top of the cake, then flip over the cake and plate. Using pot holders or a towel, wriggle the pan off. Soften the reserved 1 1/2 cups caramel in the microwave, about 2 minutes. Drizzle the cake with some of the caramel. Slice and serve with the rest.

Recipe by Food Network Magazine, photos by Laura Spear

Spiderweb Cheesecake

Ingredients

Candy Spiders, optional

FOR THE CRUST

Vegetable oil cooking spray

18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups)

1/4 cup plus 2 tablespoons sugar

6 ounces (1 1/2 sticks) unsalted butter, melted

1 teaspoon coarse salt

FOR THE GANACHE

4 ounces bittersweet chocolate (preferably 61 percent), finely chopped

1/2 cup heavy cream

FOR THE FILLING

32 ounces cream cheese, softened

11/2 cups sugar

1/4 teaspoon coarse salt

3 tablespoons fresh lemon juice

1 1/2 cups heavy cream, cold

Directions

1.Make the crust: Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.

2.Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.

3.Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.

4.Whisk cream until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.

5.Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip. Starting in the center of the cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean, and repeat every inch or so to form a web.

6.Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.

Recipe by Martha Stewart, photo by Laura Spear

Pumpkin Harvest Cake

Cake


2 boxes Betty Crocker SuperMoist carrot, spice, or yellow cake mix

Water, vegetable oil and eggs called for on cake mix boxes

Frosting and Decorations

2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting

Yellow and red food colors

Pull-apart green licorice twists

Betty Crocker Fruit Roll-Ups chewy fruit snack rolls (any flavor)

Edible glitter, if desired.

1.Heat oven to 325°F. Spray 2 1/2-quart ovenproof bowl with baking spray with flour. In large bowl, make 1 box of cake mix as directed on box, using water, oil and eggs. Pour batter into ovenproof bowl.

2.Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife just around top edge of cake. Remove cake from bowl; place rounded side up on cooling rack. Repeat with remaining box of cake mix to make second cake. Cool cakes completely, about 1 hour.

3.In medium bowl, tint frosting with 9 drops yellow and 6 drops red food color to make orange frosting. Trim bottoms of both cakes to form flat surfaces. Place 1 cake, round side down, on plate. Spread 2/3 cup of the orange frosting over flat side of cake almost to edge. Place second cake, round side up, on frosted cake to make round shape. Frost entire cake with remaining orange frosting.

4.To make stem, cut twist of licorice crosswise into thirds. Gather pieces together and twist. Use toothpick to make hole in top of cake; insert licorice stem. Pull apart licorice to make vines. Cut leaves from fruit snack rolls. Garnish cake with vines and leaves. Sprinkle with glitter.
 
TIP: LET IT COOL COMPLETELY, I DIDN'T AND YOU CAN SEE HOW THE FROSTING MELTED.
Recipe: Betty Crocker Fall Baking 2006, Photos Laura Spear

Easy Halloween Cake

This easy halloween cake goes together in a flash and is very inexpensive!



1 box of angel food cake mix (follow directions on the box)

Can of whipped white frosting

Red food coloring

Yellow food coloring

Halloween colored or themed sprinkles

Candy Corn

Bundt Pan (or regular cake pan)

Make the cake according to directions, mix in a few sprinkles into the batter and bake in the oven following the directions on the box. Turn out cake onto a platter.

Let the cake cool completely

Meanwhile mix the whipped frosting and drops of red and yellow food coloring until you get the shade of orange you like, i went with a light shade but you can go as bright orange as you want.

When the cake has cooled completely begin frosting the cake with the orance frosting. When you've frosted the cake add the sprinkles, and candy corns.

I liked the pan i used, and liked where I put the candy corn, the kids and I thought the outside rim looked like creepy toes! great for halloween.

Recipe and Photo by Laura Spear

Pumpkin Cheesecake with Whole-Wheat Crust

INGREDIENTS
CRUST
2 cups whole-wheat bread crumbs
¼ cup sugar
¼ cup light brown sugar
8 tablespoons (1 stick) unsalted butter, melted
½ teaspoon salt

FILLING
1 ½ pounds cream cheese, softened
1 ½ cups cooked, mashed pumpkin
1 cup sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
Zest of 1 lemon
4 large eggs
1 cup heavy cream

DIRECTIONS
PREHEAT oven to 500°F. To make the crust, combine the bread crumbs, sugars, butter, and salt in a medium bowl until the bread crumbs are thoroughly coated. Press the mixture into the bottom of a 9-inch spring-form pan.

FOR THE FILLING, cream the cheese, pumpkin, sugar, vanilla extract, spices, and lemon zest together. Beat in the eggs, one at a time, then the cream, and blend until smooth (if the batter is still lumpy, you can press it through a sieve). Pour the batter into the prepared pan, place in the oven, and immediately reduce the heat to 325°F.

Bake for 45 minutes to 1 hour, or until the filling is set. Cool thoroughly at room temperature before chilling.

Recipe and photo by Panera Bread

Paula Deens Pumpkin Pie

Ingredients
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Directions
Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Recipe by Paula Deen, Photo by Laura Spear

Chocolate Chip Banana Walnut Cake (Veg and Vegan)

Ingredients:



Dry

2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon egg replacer
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg



Wet

1 cup mashed bananas (apprx. 2 large very ripe bananas with some brown spots, mashed on a plate using the back of a fork)
1 cup coconut milk
¾ cup canola oil
1 ½ teaspoons vinegar

1 tablespoon pure vanilla extract

Mix In's

1 cup chocolate chips (vegan)
1/2 cup chopped walnuts
sifted powdered sugar for garnish (optional)



Procedure:

1. Preheat oven to 350 and oil a loaf pan.

2. Whisk together dry ingredients in a large bowl.

3. In a separate medium bowl, puree wet ingredients with a whisk until thoroughly combined.

4. Pour wet mixture into dry and whisk quickly to combine. Fold in chocolate chips and walnuts with a spoon or spatula. Spread batter evenly into prepared loaf pan and bake for 20 minutes. Rotate, and bake for another 20-35 minutes, or until skewer comes out slightly crummy/clean.

5. Let cool then sift with powdered sugar (if using)
 
Recipe by Chef Chloe, Photos by Laura Spear

Flag Cake

what you need:

4 cups fresh strawberries
1 pkg. (12 oz.) frozen prepared pound cake, thawed, cut into 14 slices (or angel food cake)
1-1/3 cups Blueberries, divided
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed

make it:

SLICE 1 cup strawberries; halve remaining strawberries.

COVER bottom of 13x9-inch dish with cake slices; top with sliced strawberries and 1 cup blueberries. Spread COOL WHIP over berries.

ARRANGE strawberry halves and remaining blueberries on COOL WHIP to resemble a US flag. Keep refrigerated.

Recipe by Kraft, Photo by Laura Spear

Soccer Ball Cupcakes

Ingredients


1-3/4 cups all-purpose flour

2/3 cup sugar

1 package (3.4 ounces) instant pistachio pudding mix

2-1/2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1-1/2 cups milk

1/2 cup vegetable oil

1 teaspoon vanilla extract

3/4 cup miniature semisweet chocolate chips

1 cup cream cheese frosting

Decorate with black icing in the shape of a soccer ball.

Directions

In a large bowl, combine the flour, sugar, pudding mix, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients until combined. Fold in chocolate chips.

Fill foil or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired. Yield: about 1-1/2 dozen.

Christmas Cupcakes

1-3/4 cups all-purpose flour
2/3 cup sugar
1 package (3.4 ounces) instant pistachio pudding mix
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1-1/2 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
1 cup cream cheese frosting
Christmas colored sprinkles

Directions

In a large bowl, combine the flour, sugar, pudding mix, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients until combined. Fold in chocolate chips.

Fill foil or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired. Yield: about 1-1/2 dozen.

St. Patrick's Day Cupcakes

Ingredients

1-3/4 cups all-purpose flour

2/3 cup sugar

1 package (3.4 ounces) instant pistachio pudding mix

2-1/2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1-1/2 cups milk

1/2 cup vegetable oil

1 teaspoon vanilla extract

3/4 cup miniature semisweet chocolate chips

1 cup cream cheese frosting

Green sprinkles and/or chocolate jimmies

Directions

In a large bowl, combine the flour, sugar, pudding mix, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients until combined. Fold in chocolate chips.

Fill foil or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired. Yield: about 1-1/2 dozen.

Double Peanut Butter Fudge Pie

Peanut Butter Crust
Crisco butter flavor no stick cooking spray
1/2 a cup of Jif Creamy Peanut Butter
1/2 cup light corn syrup
2 cups crisp rice ceral
1/2 a cup smuckers chocolate fudge topping

Peanut Butter Filling
1 8oz package cream cheese softened
1 14 oz can sweetened condensed milk
3/4 cup Jif Creamy Peanut Butter
1 teaspoon Vanilla Extract
1 1/2 cups frozen whipped topping, thawed
3 tablespoons Smucker's Chocolate Fudge Topping

Coat a 9 inch pie plate with cooking spray
Stir together 1/2 cup peanut butter and corn syrup. Add cereal. Mix until evenly coated. Press into bottom and sides of the pie plate. Spread 1/2 cup fudge topping on bottom of crust. Chill for 30 mins.

Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk and 3/4 cup peanut butter until smooth. Stir in vanilla. Fold in whipped topping. Pour into prepared crust, spread evenly.

Place 3 tablespoons fudge topping into corner of resealable plastic bag, Knead.  Cut small corner off the bag. Drizzle over the top of the pie. Freeze 4 hours or until firm.

Thaw at room temperature for 35 to 45 mins before serving.

Ice Cream Peanut Butter Pie

Ingredients

1 quart vanilla ice cream, softened

1 graham cracker crust (9 inches)

1/2 cup peanut butter

1/3 cup light corn syrup

Chocolate syrup

Chopped walnuts

HEATH English Milk Chocolate Toffee Bits

Directions

Spread half of the ice cream into crust. Combine peanut butter and corn syrup; spread over ice cream. Top with remaining ice cream. Drizzle with chocolate syrup and sprinkle with nuts and toffee bits.

Cover and freeze for 3-4 hours. Remove from the freezer 15 minutes before serving. Yield: 6-8 servings.

Easter Nest Torte

Easter Nest Torte

Ingredients


1/2 cup butter, softened

1/2 cup sugar

2 eggs

1/2 cup all-purpose flour

1/3 cup baking cocoa

1 teaspoon baking powder

1/4 teaspoon salt

8 ounces semisweet chocolate, melted



FILLING:

1/4 cup sugar

1 teaspoon cornstarch

1-1/4 cups 2% milk

3 eggs, lightly beaten

1 envelope unflavored gelatin

3 tablespoons cold water

7 ounces semisweet chocolate, chopped

1-1/4 cups heavy whipping cream

20 to 30 small candy Easter eggs

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well.

Spread into a greased 9-in. springform pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove sides and bottom of pan. Cool completely on a wire rack.

From a large sheet of waxed paper, cut a 29-in. x 5-in. strip. Fold strip lengthwise in half. Place strip on a large sheet of waxed paper on a work surface. Spread melted chocolate evenly along one long edge of waxed paper strip; spread upward, making a wavy line to within 1/2 in. of other long edge. Let stand for 10-30 minutes until chocolate begins to set but is still pliable.

Carefully lift waxed paper strip and wrap chocolate strip around cake with straight edge on the bottom. Do not remove waxed paper. Refrigerate until chilled. Meanwhile, cover three baking sheets with waxed paper. Drizzle remaining melted chocolate from a spatula over waxed paper in both directions. Chill for 10 minutes. Peel off waxed paper; break chocolate into 2-in. to 3-in. "twigs;" set aside.

For filling, in a small saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until slightly thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.

In a small bowl, sprinkle gelatin over water; let stand for 1 minute. Stir into custard until gelatin is dissolved. Add chopped chocolate; stir until smooth. Cover surface with plastic wrap; cool to room temperature.

In a large bowl, beat cream until soft peaks form; fold into chocolate mixture. Carefully spoon over top of cake. Cover and refrigerate for 1-2 hours or until set. Remove waxed paper strip from side of cake. Position chocolate "twigs" around top of cake to create a nest. Arrange candy eggs in center. Yield: 12-14 servings.





These are great Easter Ideas from Family Fun Magazine, Food Network, and Taste of Home.