So it’s a marriage of two great tastes, Apple Pie and Pecan Pie….kissed with Pummull Spice (our house Cinnamon Blend) You cannot go wrong!
INGREDIENTS: 1 unbaked Pie crust (you make it or grocery store premade) 3 apples, peeled, cored and thin sliced (here is the time for your apple/peeler/corer/slice machine!) 1 Tbsp white sugar 1 tsp Pummull spice/Cinn. fresh lemon juice squeeze
Place crust in pie plate, circle the outside of crust with apple slices, quick squeeze of lemon and dust with sugar/Pummull mix. Bake crust/apples 10 minutes at 375 degrees, remove from oven
Next combine INGREDIENTS: 2 C whole pecans 3 Lg eggs 1 C light corn syrup ½ C white sugar 4 Tbsp Butter melted 1 tsp vanilla extract Dash salt
Mix these ingredients and spread over crust with apples. Bake at 350 degrees for one hour, (foil tent to wrap side crust only helps with color). Remove, cool, slice and enjoy!
So playing with my daughter in laws favorite coffee drinks this morning! Chilly Iced Americano, topped with Cream kissed with vanilla! So for this MIL the only kind of coffee was hot, well I’m here to tell you it was time to open my horizons! So girls, I think I’ve got this, Starbucks…look out, 2 Iced Coffees, and for Memere double shot espresso, a little cream and yes, a little Kahlua (no clocks here). Out playing with KB’s French Velvet Roast and *Thunder and Lightening Espresso (named after my childhood dogs/ dark and awesome Shepherds). Who wants my job??!
CATEGORY: Sweet endings SERVES: 6-8 (ramekins) LEVEL: Intermediate, so come on, you got this!
A delicious celebratory end to a great meal! This SOUFFLE Cake starts airy and is topped with a rich ganache…and then add a few berries and the ultimate mini ice cream on a stick (can you say delicious drama). A reason I love this recipe is it starts as a great SOUFFLE but once settle is the perfect chocolate earthquake (cracked fallen top) cake. So you choose, but the great taste is there however you choose to SOUFFLE!
INGREDIENTS: 6-8 Ramkins depending on their size 6 Oz. Dark chocolate (60-76%) ¼ C water 5 Egg Whites Pinch salt ½ tsp Lemon juice ¼ C Sugar 5 Egg Yolks 1-2 tsp Espresso Powder 1 Tbsp Coffee Liquor ¼ C Sugar
GLAZE: 4 OZ Choc Chips 2 Oz Butter 6-8 Frozen mini Magnum Bars (or your choice of mini ice cream treat) Optional; Strawberry and Raspberries for garnish
Preheat oven to 350 degrees.
Melt Chocolate and water in the microwave, starting at 30 sec intervals. You want to remove and stop heating when about 25% of the chocolate is still not melted. At this point continue to stir until all is melted. Set aside.
Beat egg whites until soft peaks, start streaming in sugar, pinch of salt and *lemon juice to stabilize whites. I like to see a medium peak and set aside.
In mixer bowl add yolks, sugar, espresso powder (or inst coffee) and Coffee Liquor (or Amaretto).
Beat in mixer until light and thick….and then add melted chocolate until just incorporated.
Fold 30% of meringue, scraping and folding being careful not to overdue. Fold the remaining meringue and spoon into the individual Ramkins. (I think its useful to use an ice cream scooper here..)
Bake until just set in the center…about 20-25 minutes.
While cakes are cooking, create the buttered ganache by melting the butter and pouring over the chocolate chips. Stir until glossy smooth and melted, set aside for the serving finish.
When Ramkins are out of oven, place in center of a plate, spoon chocolate ganache over each, and take a knife to pierce center…and put the mini Ice Cream Treat in the center, sprinkle with slice strawberries or raspberries…walk don’t run to the table to serve…and melt into the extravagant bites! ENJOY!
Pumpkin Pecan Bread Pudding with Praline Sauce and Crème
So this is one of my all time favorites! You can bake in a muffin tin, a rectangle pan, a mold. It shouts Fall, loves Holidays and plays well in the New Year! My anytime favorite Bread Pudding.
SERVES: 12-14 LEVEL: Presto-easy!
INGREDIENTS 1 loaf white bread (French loaf) cut into cubes 1/2 cup melted butter 6 eggs beaten 3 cups milk or half and half 1 ½ cups pumpkin puree 1 cup brown sugar 1 tsp pumpkin pie spice 1 tsp vanilla 1 cup chopped Pecans
DIRECTIONS: Heat oven to 375 degrees. Butter a large cookie sheet (with sides). Toss the bread cubes with melted butter and arrange on the cookie sheet. Combine eggs, milk, pumpkin puree, ¾ cup brown sugar, pumpkin pie spice and vanilla. Pour this mixture over the bread cubes and top with pecan pieces and remaining brown sugar. Sprinkle the top with a little nutmeg and bake for 25 – 30 minutes.
INGREDIENTS (Praline topping): 1 C Brown sugar ½ cup heavy cream ¼ c butter 1 C Powdered Sugar 1 tsp vanilla
Praline Topping: Take first three ingredients, bring to a very low boil for about 3 minutes, take off heat, add sugar and vanilla – pour warm onto the Bread Pudding servings on the plate.
Presentation: Let bread pudding cool slightly and cut out in rounds or squares. Top with Praline Topping, Serve whipped crème to the side….garnish with sage leaves, toasted or fresh.
Almond Shortcakes—Berries a la Ménage à Trois with Angel Whipped Cream
Hands down this is one of my favorite childhood memories, so it is wonderful for breakfast, brunch , lunch or dinner…how is that for flexibility! The Angels Whip is so good on this and made kissed by the Angels, as everything is that includes a little meringue! This is definitely a make ahead and bring out when family or guest arrive! Enjoy!
SERVES: 12 LEVEL: Intermediate-you got this!
INGREDIENTS Almond Shortcakes: 2 ½ cups flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup almond flour 8 tablespoons cold butter 1 cup whole milk 1/2 teaspoon almond extract Almond Coarse sugar
Ingredients for topping: 2 cups raspberries 2 cups strawberries 2 cups blueberries 1/4 cup brown sugar 2 Tbsp Balsamic Vinegar
ANGEL WHIPPED CREAM: 2 cups whipping cream 1/4 cup powdered sugar 1 teaspoon vanilla extract 2 eggs whites whipped to still meringues Toasted almond slivers for garnish mint leaves if avail.
DIRECTIONS: Preheat oven to 400 degrees.
Add flour, sugar, baking powder, salt and almonds in a large bowl. Mix, cut in the.Add the almond extract to the milk and then add to the flour mixture. Gently incorporate the milk into the flour. Be sure not to over mix as doing so will make the flour rubbery. If the mixture remains too wet to properly handle, add a little more flour until you can pat the dough firmly into a round disk. Cut with a biscuit cutter or jar/glass and place onto a baking dish. Bake at 400 degrees for 15 – 20 minutes, or until golden brown.
Mix berries, Balsamic Vinegar, sugar in a bowl and set aside for at least 10 minutes. Beat cream with sugar and vanilla until whipped. Beat egg whites until stiff meringue stage, incorporate the two for a steady and light cream topping. To serve, slice each shortcake in half. Top the bottom with a healthy dollop of Angel cream and then cover with berries. Top with more whipped cream and lay the top of the shortcake against the berries. Garnish almonds/mint -Serve & enjoy!
Okay friends, like the name of this pie, it’s a mouthful! It’s basically baking a fresh peach pie, and then building a pecan pie, spike with a little delicious buttered bourbon right on top! Yes, it does mix up a little, and there is a little “work” involved, but it is worth every step. Close your eyes, imagine fresh bursting but delicate peaches, and a gooey pecan spike topping. Well, here it is! Recipe is for 2 full pies because if you are going to go thru all steps, why not share one with family or friends…or my favorite trick, pop one in the freezer for that stunning dessert, without any of the stress! I hope you enjoy this as much as I do! Enjoy!
SERVES: 2 Pies/ Serves 16 LEVEL: Intermediate-You got this, But a little time involved
INGREDIENTS 2 Pie Crust bottoms, rolled a little extra for size (KB’s recipe or purchase rolls outs)
Peach Pie Start 12 Peaches, peel, remove pits and slice ½ Lemon Juiced 3 TBSP Corn Starch ½ C Sugar 1 tsp Pummull Spice (KB’s unique Cinnamon Blend)
Pecan Bourbon Finish 6 eggs, lightly beaten 2 C. Brown sugar, lightly packed 2 C. Light colored Corn Syrup 1 Cup salted butter melted 4 Tbsp Bourbon ½ tsp Salt 2 C. Roasted Whole Pecans with Sea Salt (or add your own sea salt finish)
Preheat oven to 375 degrees (we love convections)
Line deep pie plates or cheesecake pans with waxed paper, sprayed with oil.
Roll out standard pie crust bottoms, but a little larger than for a normal pie.
In a bowl mix peaches, lemon juice, corn starch, sugar and Pummull Spice. Pour the peach mixture into crust lined pans, immediately create a foil collar for both pies and affix.
This is a long bake time to get both peach/pecan set so we need to protect the crust from burning.
Bake the peach mixture pies, for 25 minutes. Remove from oven and allow to cool completely around one hour.
Now for the Pecan Mixture… In a bowl mix eggs, brown sugar, corn syrup, butter, bourbon, vanilla extract and salt. Take the Roasted Pecan and place in a circular pattern on top of the baked peaches in the cooled starter pies. When complete, gently add the egg/sugar batter and pour over the set peaches/pecans. Reaffix the foil collar and back into a hot 375 degree oven for approx 55 minutes. The pies will be jiggly when removed from oven but will set up beautifully as they cool. For very best slicing a full day setting is good, or after cooled refrigerate. There is always a debate to refrigerate pecan pies or not, my call is refrigerate. Slicing is so much better this way, and today it is so easy to warm a pie if that is what you desire.
This pie is a lot, a lot of heavenly deliciousness. Enjoy and hey, if you’ve made the 2 pies, what a gift to share!
Sweet ‘n Tart Baked Peaches with Cream Cheese Centers
Okay Peach Lovers, how about we mix things up here a little! These Baked Peaches are prepared using a lemon marinade which cuts the sweetness of the peaches and leaves a perfect marriage between fruit and cheese centers, here, the goat cheese tartness really coming into play.
These simple peaches taste sophisticated, reminding me of a cheese and fruit plate at the end of a French Meal…In fact, read on and you will see that we have chilled some of these same peaches, sliced thin and included in our dessert and wine cheese plates (who knew?)
The BAKED PEACHES plated as the dessert course on their own are best served warm, include a scoop of real vanilla bean ice cream and you’ve got the perfect Ying of sweetness to the Yang of tartness with the warm cheese filled peaches.
It’s a summers keeper – but this baked peach version will be prepared all year long to compliment the best cheese plates! Enjoy!
SERVES: 3 as Dessert or 6 Servings in Cheese Plates LEVEL: Intermediate-you got this!
INGREDIENTS 3 Firm but ripe peaches/ halved, stones removed, peeled ½ Lemon Juiced 1 egg 2 Tbsp Cream Cheese 2 Tbsp Goat Cheese ½ tsp Pummull Spice 2 Tbsp Maple Syrup
To Garnish: Best Olive Oil Balsamic Vinegar Reduction (your favorite) Salt n Pepper to taste *Optional Aioli of Mayo ¼ cup/1 tsp Maple Syrup/1/4 tsp Pummull Spice (Cinn)
DIRECTIONS Prepare peaches as above and use a small scoop to enlarge the center bowls of peaches. Coat all peaches in a bowl with the lemon juice. In a small bowl combine cream cheese, goat cheese, egg, Pummull Seasoning, 1 Tbsp Maple Syrup. Beat with a whisk until completely smooth and incorporated.
Place Peach halves in a parchment lined baking dish, fill centers of peaches with cheese mixture and finish with the additional maple syrup drizzled over the top. If desired sprinkle with additional Pummull Spice.
Bake in a 350 degree oven for 45-50 minutes until just golden. Let set to warm for Dessert Service.
Serve 2 Halves with scoop of ice cream or chill halves to use in cheese plates. ENJOY!
*GARNISH with additional maple syrup on serving as dessert if you would like a little extra sweetness!