Posts Tagged ‘Cakery Friday’

Cakery Friday: Chocolate Pumpkin Pie



papery & cakery/ chocolate pumpkin pie



Sometimes I create a recipe that is just too good not to share, even if it means sharing a pumpkin pie recipe the week AFTER Thanksgiving. This pie is SOOO amazing. Like the best pie I have ever made. The crust is unreal, chocolately and crispy and the filling is the perfect blend of pumpkin and chocolate. It’s also pretty easy to assemble. I highly recommending adding this to the holiday repertoire.



papery & cakery/ chocolate pumpkin pie





Gather all of the ingredients.



papery & cakery/ chocolate pumpkin pie



In the bowl of a food processor, pulse together 1 9 oz package of chocolate wafers with 1/4 cup of sugar and 1 teaspoon of salt until you have a super fine crumb. Add in 1 melted stick of unsalted butter and pulse until the crumbs come together.



papery & cakery/ chocolate pumpkin pie





papery & cakery/ chocolate pumpkin pie





papery & cakery/ chocolate pumpkin pie



Gently press into the base and sides of a 9″ pie pan. I used the bottom of my metal measuring cup to help press the crust into place. Place aside.



papery & cakery/ chocolate pumpkin pie





papery & cakery/ chocolate pumpkin pie



To make the filling:

Place 1 15 ounce can of pumpkin puree into the bowl of your food processor, add in 1 cup white sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon salt, 2 eggs and 1 cup of heavy cream. Pulse to combine.



papery & cakery/ chocolate pumpkin pie



Pour all but 1 cup of filling into the pie shell. Add 2 tablespoons of dark cocoa powder to the remaining cup of filling. Mix to combine. Drop the remaining chocolate pie filling in large blobs spread over the pie.



papery & cakery/ chocolate pumpkin pie





papery & cakery/ chocolate pumpkin pie





papery & cakery/ chocolate pumpkin pie





papery & cakery/ chocolate pumpkin pie



Use a skewer to gently drag the chocolate through the pumpkin filling, making a swirling effect in the batter.



papery & cakery/ chocolate pumpkin pie



Bake the pie at 350 degrees for 50 minutes. The cake is done when the middle is just slightly wiggly – it will finish setting up as it cools.



papery & cakery/ chocolate pumpkin pie





Happy Baking!!



papery & cakery/ chocolate pumpkin pie



xoxo,

Ali

Cakery Friday: Iced Pumpkin Cookies



papery & cakery / iced pumpkin cookies





It appears as if holiday cheer is coming at us from all angles. I noticed yesterday one of the local neighborhoods has put up their Christmas lights and Starbucks has officially changed to their red cups. So why should this blog be any different? I absolutely adore pumpkin pie {it’s extra good chilled for breakfast} and these pumpkin cookies have a very similar flavor. They are amazing with or without icing and would make a perfect addition to any holiday meal.

Gather all of the ingredients.



papery & cakery / iced pumpkin cookies



In the bowl of your electric mixer fitted with the paddle attachment beat 1 cup {two sticks} of unsalted, room temperature butter with 1 cup of granulated sugar. Add in 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice and 1/4 teaspoon of nutmeg. Beat until combined.



papery & cakery / iced pumpkin cookies



Beat in 1 egg and 1 teaspoon of vanilla until combined. Add in 1/2 a can of pumpkin puree, beat. And finally add in 2 cups of all-purpose flour and mix just until combined.



papery & cakery / iced pumpkin cookies



Drop dough by heaping teaspoons 2 inches apart on a cookie sheet fitted with a Silapt baking sheet or parchment paper. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.



papery & cakery / iced pumpkin cookies



 



papery & cakery / iced pumpkin cookies



Finally, ice cookies using your favorite buttercream recipe – I used this one. Sprinkle with a little bit of cinnamon and enjoy!



papery & cakery / iced pumpkin cookies





For a printer-friendly version of this recipe click here: Iced Pumpkin Cookies

Happy Baking.

xoxo,

Ali

 

Cakery Friday: Chocolately Chocolate Fudge



papery & cakery / chocolate fudge





Fudge was one of the first desserts I learned to make when I was a youngin’. I used to make it as a birthday gift for all of my friends on their special day. This recipe is slightly lighter than my original favorite, but it’s just as good. Gat-free evaporated milk, marshmallows and Earth’s Balance soy free butter are better than their fattening counterparts. Fudge: it’s not just for birthdays any more!

Gather all of the ingredients.



papery & cakery / chocolate fudge



Coat an 8 x 8 inch pan with aluminum foil and nonstick spray.

Stir together 1 2/3 cup sugar with 2/3 cup fat-free evaporated milk and 2 tablespoons of Earth’s Balance {or whatever butter alterantive you prefer} soy free butter. Bring to a boil in a pan, reduce heat to medium-low heat and cook for 3 minutes, stirring constantly.



papery & cakery / chocolate fudge





papery & cakery / chocolate fudge



Stir in 12 ounces of semisweet chocolate and 14 large marshmallows. Remove from heat and stir until smooth.



papery & cakery / chocolate fudge



Pour into pan and refrigerate until firm, about two hours. Cut into small squares and serve.



papery & cakery / chocolate fudge





papery & cakery / chocolate fudge





For a printer-friendly version of this recipe click here: Chocolately Chocolate Fudge

Happy Baking!

xoxo,

Ali



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