Pumpkin Sticky Toffee Cake

I apologize the last three posts on here have been pumpkin recipes.  That's a whole lotta pumpkin overload for you.  But then again I'm not sorry because this is the only time of year I get to post pumpkin recipes.  So na na na na.  This Pumpkin Sticky Toffee Cake is fresh out of the oven.



It's literally sitting on my counter, still warm.  I've never posted a recipe so fast in my life.  Anyone want to come over and have a piece?  Anyone?  I already stuffed my face with a slice and oh my GOSH.... it's really, really, really good.  I can't lie to you.  This is probably one of my best creations.

Please make.

I guess I should tell you how I made it and what's in it, blah blah.  So it's like you're making English sticky toffee pudding... we've all made that before, right?  No?  Well, you boil dates, water, baking soda and make a puree.  I added pumpkin to mine, so you're going to do that as well.  Then you make a spiced brown sugar cake batter and add the date/pumpkin puree.  Bake in a loaf pan then top with homemade salted caramel glaze.

Then you eat it and try not to think about how much butter you're consuming.

You could make this for Thanksgiving... just an idea.  Maybe for a breakfast treat or dessert?

Pumpkin Sticky Toffee Cake

1 cup water
1 1/2 cups chopped dates
1 teaspoon baking soda
1 cup canned pumpkin puree
2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract

Glaze
3 tablespoons unsalted butter
1/3 cup dark brown sugar
1/4 cup hot milk or cream
2/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

In a small saucepan, over medium heat, bring water to a boil; turn off heat, stir in dates and baking soda until well combined.  Whisk in pumpkin and allow mixture to 5 minutes.  Stir and mash the dates until almost pureed.  Cool 10 minutes

In a medium bowl, sift together cake flour, baking powder, salt and cinnamon.  In a large mixing bowl, beat together butter and brown sugar until creamy; beat in eggs and vanilla until well combined.  Beat in date mixture until well combined.  Stir in flour mixture until just combined.  Spread batter into a loaf pan coated with cooking spray.  Cover and refrigerate overnight.

Heat oven to 350 degrees F.  Uncover loaf pan and bake bread 55-60 minutes, or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool on a wire rack.

To make the glaze, melt butter in a small saucepan over medium heat; whisk in brown sugar and bring mixture to a boil.  Boil 2 minutes, whisking frequently.  Whisk in hot milk and bring mixture to a boil, whisking frequently, until mixture is smooth.  Remove pan from heat and strain mixture into a small bowl; sift in confectioners' sugar.  Whisk in vanilla and salt until mixture is smooth.  Cool glaze for a few minutes until it has a thicker consistency.  Drizzle glaze over slightly warm bread.

Makes 10 servings

Sweet Potato Cake with Marshmallow Whipped Cream

Sweet Potato Cake with Marshmallow Whipped Cream
Ingredients:

• 1/2 cup unsalted butter
• 1 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground clove
• 1 cup mashed sweet potato
• 3/4 cup brown sugar
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup plain Greek yogurt

• 2 cups heavy cream
• 1 jar marshmallow fluff
• 1 teaspoon vanilla extract

Instructions:
Heat oven to 350 degrees F.  Coat a 9 or 10-inch round cake pan with cooking spray.

Melt the butter in a small saucepan over medium heat; cook and whisk until butter foams and starts to turn golden brown.  Remove from heat and pour into a large mixing bowl.

In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and clove.  Add sweet potato, brown sugar, maple syrup and vanilla to bowl with butter; using a mixer on medium speed, beat together ingredients until nice and creamy.  Beat in eggs, one at a time, until well incorporated.  Reduce mixer to low and beat in dry ingredients and yogurt until just combined.  Spread batter into prepared pan.  Bake 25-30 minutes, or until light golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool on a wire rack.

To make the Marshmallow Whipped Cream, in a large chilled mixing bowl, with a mixer on high speed, beat cream until soft peaks form.  Beat in marshmallow cream and vanilla until well incorporated.  Decorate cake with whipped cream.

Makes about 10 servings

Cheesecake Cherry Pie

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Cheesecake Cherry Pie
Ingredients:
Double Pie Crust

• 2 1/2 cups all purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 3 tablespoons oil
• 1/2 cup cold unsalted butter, cut into small pieces
• 6-8 tablespoons ice water

• 8 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 3 cups sour cherries
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch 

Instructions:
 To make the pie crust, in a large mixing bowl, whisk together the flour, 2 tablespoons sugar and salt until well combined.  Work in oil and butter, using a pastry blender or two forks, until well incorporated and mealy.  Drizzle in a tablespoon of water, and lightly toss dough together with a fork.  Continue until you can form a dough ball and form two discs.  Wrap in plastic wrap and chill overnight.  (This is what I did.  Feel free to chill the dough as long as you'd like.)

Heat oven to 400 degrees F.  Roll out one pie dough round on a lightly floured surface, using a floured rolling pin, as thin as you can; fit into pie plate.

In a large mixing bowl, beat cream cheese, 3/4 cup sugar and vanilla until creamy.  Beat in egg until well combined - about 1-2 minutes.  Pour cheesecake filling on top of pie dough.
In a large bowl, stir together cherries, 1/2 cup sugar and cornstarch until combined.  Place cherry mixture on top of cheesecake mixture.

Roll out additional pie dough round and place on top of pie.  Flute the crust edges.  Brush with egg wash, if desired.  It will give the crust a shiny appearance and more color.  (I used 1 egg whisked together with 1 tsp milk and a pinch of salt.) Cut a few slashes into the center of pie.  Bake 20 minutes.

Reduce oven temperature to 350 degrees.  Bake an additional 30-40 minutes, or until deep golden brown and bubbly.  Cool on a wire rack.

Makes 9 servings

Chocolate Pecan Tarts

German Chocolate Pecan Tarts

Ingredients: 
Pie Crust

• 1 1/4 cups all purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 1/2 tablespoons oil
• 1/4 cup cold unsalted butter, cut into small pieces
• 4-6 tablespoons ice water

• 3/4 cup pecan halves
• 1 large egg
• 1/2 cup dark corn syrup
• 1/2 cup granulated sugar
• 1 tablespoon unsalted butter, melted
• 1 ounce unsweetened chocolate, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup sweetened flaked coconut, toasted (optional)

Instructions:
To make the pie crust, in a large mixing bowl, whisk together the flour, 1 tablespoon sugar and salt until well combined.  Work in oil and butter, using a pastry blender or two forks, until well incorporated and mealy.  Drizzle in a tablespoon of water, and lightly toss dough together with a fork.  Continue until you can form a dough ball and form a disc.  Wrap in plastic wrap and chill an hour or until cold.

Heat oven to 350 degrees F.  Roll out pie dough round on a lightly floured surface, using a floured rolling pin, as thin as you can.  Cut out rounds, using a cookie cutter or shot glass, and press into a 24 cup mini muffin pan.

Toast the pecans lightly in the oven for 8-10 minutes or until fragrant; coarsely chop.
In a large mixing bowl, whisk together egg, corn syrup, 1/2 cup granulated sugar, melted butter, chocolate, vanilla, and salt until well combined.  Stir in pecans and coconut until well combined.  Drop spoonfuls of pecan filling into prepared tart shells.  Bake 10 minutes, or until puffed and golden brown.  Cool a few minutes before removing from pan.

This recipe makes about 48 mini tarts

Pumpkin Pie with Biscoff Crust and Marshmallow Whipped Cream

 Pumpkin Pie with Biscoff Crust and Marshmallow Whipped Cream

Ingredients:

• 2 1/4 cups Biscoff cookie crumbs
• 1/4 cup unsalted butter, melted
• 1 (15 oz) can pumpkin puree
• 2 large eggs
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground clove
• 1 (12 oz) can evaporated milk

• 2 cups heavy cream
• 1 jar marshmallow fluff
• 1 teaspoon vanilla extract

Instructions:
 Heat oven to 350 degrees F.

In a large bowl, stir together cookie crumbs and melted butter until well combined; press into a pie dish.  Bake 10 minutes or until slightly crisp.

Increase oven to temperature to 425 degrees F.

In a large mixing bowl, using a mixer on medium speed, beat together pumpkin, eggs, brown sugar, vanilla, cinnamon, ginger, nutmeg and clove until well combined - about 2 minutes.  Beat in milk until well combined.  Pour filling onto crust.  Bake 15 minutes.  Reduce heat to 350 degrees F and bake an additional 50 minutes, or until set.  Cover outer crust edges with foil if they get too brown.  Cool pie on a wire rack.

To make the Marshmallow Whipped Cream, in a large chilled mixing bowl, with a mixer on high speed, beat cream until soft peaks form.  Beat in marshmallow cream and vanilla until well incorporated.  

Makes 9 servings

Double Chocolate Chip Muffins

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Salted Caramel Apple Pies

Salted Caramel Apple Pies

Ingredients:
Pastry Dough

• 1 1/2 cups all purpose flour
• 1 tablespoon granulated sugar
• 3/4 teaspoon fine sea salt
• 12 tablespoons cold unsalted butter, cut into small pieces
• 4 tablespoons ice water

Salted Caramel Apple Filling

• 1 1/2 tablespoons unsalted butter
• 4 small granny smith apples, peeled, thinly sliced into small pieces
• 1/2 cup granulated sugar
• 3 tablespoons heavy cream
• 2 tablespoons corn syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1 teaspoon vanilla extract

• Egg wash
• 2 tablespoons unsalted butter, melted
• 1/3 cup granulated sugar
• 1 1/4 teaspoons ground cinnamon

Instructions:
To make the pastry dough, stir together flour, sugar and salt in a large mixing bowl.  Knead in butter, using fingertips, until butter is well incorporated and dough is mealy, with pea-sized lumps.  Toss in ice water, a tablespoon at a time, until well incorporated.  Gather dough into a ball and shape into a disc.  Wrap in plastic wrap and refrigerate 30 minutes.

To make the salted caramel apple filling, melt butter in a large nonstick skillet over medium heat.  Stir in apples and cook 5 minutes, stirring frequently.  Stir in sugar, cream, corn syrup, cinnamon and sea salt, and cook an additional 10 minutes or until apples are tender.  Stir in vanilla until combined.  Cool filling completely.  (Speed up this process by placing it in a refrigerator or freezer.)

Roll out the pastry dough, thinly, on a lightly floured surface.  Cut out rounds, using a glass.  Transfer to cookie sheet.  Brush edges of rounds with some water.  Place a spoonful of filling onto one side of round, and cover with dough to create a half-moon.  Pinch edges with a fork to seal.  Transfer to a plate or cookie sheet.  Repeat process with remaining dough and filling.  Refrigerate for 30 minutes or until cold (I refrigerated mine overnight).

Heat oven to 400 degrees F.

Transfer pies to cookie sheet if you haven't already.  Lightly brush with egg wash.  Bake 20-30 minutes, or until golden brown.  (Mine were very cold, so they took about 30 minutes.)
Brush pies with melted butter.  Stir together sugar and cinnamon in a small bowl until combined.  Dip pies in sugar until coated.  Place on a wire rack to cool.

Crock Pot Pumpkin Cheesecake

Double Chocolate Pecan Pie

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Amaretto Chocolate Chip Banana Bread

Amaretto Chocolate Chip Banana Bread

1/2 cup unsalted butter
2 cups all-purpose flour + 1/4 cup, divided use
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large bananas, mashed
1/2 cup brown sugar
2 large eggs
1/2 cup amaretto liqueur
1/2 cup mini chocolate chips

Heat oven to 350 degrees F.  Coat a loaf pan with cooking spray.

Melt butter in a small saucepan over medium heat; cook, whisking frequently, until foamy and starts to turn golden brown.  Remove from heat.

In a medium bowl, sift together 2 cups flour, cinnamon, nutmeg, baking powder, baking soda and salt.  In a large mixing bowl, whisk together browned butter, bananas, and brown sugar until combined.  Whisk in eggs until combined.  Whisk in flour mixture, alternating with amaretto until just combined.  Toss together remaining 1/4 cup flour and chocolate chips; gently stir into batter until just combined. Smooth batter into prepared pan. 

Bake 35-40 minutes, or until golden brown, and a toothpick inserted into cake comes out with moist crumbs attached. 

Chocolate Rum Cake

Chocolate Rum Cake

3/4 cup unsalted butter
4 ounces dark chocolate, coarsely chopped
1 1/2 cups all purpose flour
2 tablespoons unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup packed brown sugar
2 large eggs
1 cup milk
1/4 cup rum
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips

Chocolate Glaze 
1/4 cup unsalted butter
2 tablespoons unsweetened cocoa powder
3/4 cup confectioners' sugar
1 tablespoon corn syrup
1 teaspoon vanilla extract

Heat oven to 350 degrees F.  Coat inside of a Bundt pan with butter.  Lightly dust with flour.

Melt butter in a small saucepan over medium heat.  Remove pan from heat and whisk in chocolate until melted.

In a medium mixing bowl, sift together flour, cocoa powder, baking soda and salt.

In a large mixing bowl, using a mixer on medium speed, beat together brown sugar, eggs, milk, rum, vanilla extract and melted chocolate mixture until well combined - about 2 minutes.  Reduce mixer speed to low and beat in flour mixture and chocolate chips until just combined.

Pour batter into prepared pan.  Bake 20 minutes.  Reduce heat to 300 degrees F., and bake an additional 20-25 minutes or until well risen, set, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool 30 minutes on a wire rack before running a knife around outer pan edges and inverting onto a platter.

To make the glaze, melt butter in a small saucepan over medium-low heat; whisk in cocoa powder, confectioners's sugar, corn syrup and vanilla until well combined and smooth.  Cool glaze enough for a good "drizzling consistency", and drizzle on top of cake.

Makes 8 servings

Bourbon Chocolate Pecan Pie

Bourbon Chocolate Pecan Pie

Pie Dough 1 1/2 cups all purpose flour
2 tablespoons granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter
4 tablespoons cold cream cheese

2 cups pecan halves
1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
3 large eggs
1 cup corn syrup (1/2 dark, 1/2 light)
3/4 cup brown sugar
1/4 cup bourbon
1 teaspoon vanilla extract
1/8 teaspoon salt

To make the pie dough, combine flour, sugar, baking powder and salt in a food processor; pulse until combined.  Add butter and cream cheese, and pulse until just combined, and a dough ball forms.  Shape dough into a disc, wrap in plastic wrap, and chill in the freezer for 30 minutes.

Thinly roll out dough on a lightly floured surface; transfer dough to a pie dish, and crimp edges.

Heat oven to 350 degrees F.  Place pecans on a cookie sheet; bake 10 minutes or until toasted and fragrant.

Melt butter in a small saucepan over medium heat; cook 2-3 minutes, whisking frequently, until butter foams and turns light golden brown.  Cool 5 minutes.  Whisk in chocolate chips until melted.

In a large mixing bowl, whisk together eggs, corn syrup, brown sugar, bourbon, vanilla and salt until well combined; whisk in chocolate butter mixture until well combined.  Whisk in pecans until combined.  Pour filling into pie shell.  Bake 50 minutes, or until well risen, set, and golden brown.  Cool completely on a wire rack.

Makes 9 servings

Layered Amaretti Apple Pumpkin Pie

Layered Amaretti Apple Pumpkin Pie

Crust
1 3/4 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
2 ounces chilled cream cheese
8 tablespoons chilled unsalted butter
2 tablespoons shortening

Pumpkin Filling
3/4 cup canned pumpkin puree
4 ounces cream cheese, softened
1/4 cup brown sugar
1 large egg
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Apple Filling
6 cups thinly sliced apples (Gala)
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/8 teaspoon ground clove

Amaeretti Topping
1/2 cup coarsely ground amaretti cookies
1/2 cup coarsely ground almonds
1/2 cup butterscotch chips
1/3 cup old fashioned oats
1/4 cup brown sugar
4 tablespoons unsalted butter

To make the crust, in a food processor, pulse together flour, sugar and salt until combined. Add in cream cheese, butter and shortening, and pulse until combined and a dough ball forms. Shape dough into a flattened disc, wrap in plastic wrap, and chill in the freezer for 30 minutes before rolling out.

Heat oven to 350 degrees F. Roll out dough (using a rolling pin) on a floured surface, into a round – about 1/8-inch in thickness. Transfer dough round into a 9-inch deep-dish pie dish; fit into dish, and pinch and crimp dough edges (This doesn't have to be perfect because most of the crust will be covered up anyway.).

To make the pumpkin filling, in a medium bowl, whisk together pumpkin, cream cheese, brown sugar, egg, cinnamon and vanilla until well combined. Pour into pie crust. Bake 15 minutes; remove from oven.

To make the apple filling, in a large bowl, stir together apples, brown sugar, cinnamon, ginger, nutmeg and clove until well combined; place apple filling on top of pumpkin filling.

To make the amaretti topping, in a large bowl, stir together amaretti, almonds, butterscotch chips, oats and brown sugar until well combined; knead in butter, using your fingertips, until well incorporated and mixture starts to clump together. Sprinkle amaretti topping over apples. Bake pie 30 minutes, cover with foil, and bake an additional 30 minutes or until bubbly and golden brown.

Bourbon Chocolate Pecan Pie Bars

Bourbon Chocolate Pecan Pie Bars

Crust
4 ounces cream cheese, softened
6 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 1/2 cups all purpose flour

3 tablespoons unsalted butter
2 cups finely chopped pecans, toasted
3 large eggs
3/4 cup packed brown sugar
1/2 cup corn syrup
2 tablespoons bourbon
2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup semisweet chocolate chunks, melted

Heat oven to 350 degrees F. Line a 13x9-inch baking dish with foil; coat foil with cooking spray.

To make the crust, in a large mixing bowl, using a mixer on medium speed, beat cream cheese until creamy. Beat in butter until well combined and creamy. Beat in confectioners' sugar and salt until combined. Beat in flour until just combined. Pat dough into bottom of baking dish to form a crust. Bake 15-20 minutes or until light golden brown around edges.

Melt butter in a large saucepan over medium heat; cook about 2-3 minutes, whisking frequently, until butter browns ands starts to foam. Stir in pecans and cook 2 minutes, stirring frequently. Remove pan from heat.

In a large mixing bowl, whisk together eggs until combined. Whisk in brown sugar, corn syrup, bourbon, vanilla and salt until well combined. Whisk in melted chocolate until combined. Stir in pecans until combined.

Pour filling onto crust. Bake 20 minutes or until golden brown and set. Cool completly on a wire rack before lifting out foil from dish and slicing into bars.

I can't remember the yield. I believe it made about 20 bars.