Rice and Beans and Other Fine Things

Mini Pumpkin Cakes With Caramel-Rum Glaze

The last few weeks I have seen no less that 12, 357 food blogs with pumpkin posts.  Even though I personally have never been a huge fan of pumpkin, I convinced myself it was time to try it again because it is, after all, the quintessential autumn fruit, and I always keep a can of pure pumpkin in my pantry because I want my pantry to be well-rounded and prepared, regardless of my taste bud issues.  I decided to make a pumpkin smoothie because that just seemed so righteous and healthy, but halfway down, my throat started spasming and some gurgling noises came out and I ended up with dry heaves. 

No.  Never again. 

I don't do pumpkin pie either.

But still,  I reeeeallllllly wanted to have a pumpkin post, too, and I did have this cute pan from Williams Sonoma that I have never used:

And there were all of these posts from the foodie blogs like this one.  And this one.  And this one.  This one.  This one.  This one.  And this one here.  And this one there.  And this one.  And that one.  Here.  Here.  Here.  

And I had the October issue of Southern Living lying around for inspirational purposes:

So I wound up making the little cakes that were on the cover and I am so glad I did.  They were delicious, not too pumpkin-y and very moist, probably due to the cream cheese in the batter.

They were so easy, even I didn't have any trouble making them pretty.  I just love the fact that they molded plain wrapped caramels into leaves and vines and stems.  Brilliant.

 
I used the caramel-rum glaze.  Yum.  I think it was the perfect compliment to the cake.  It sets up to a candy-like texture, kind of praline-ish.  The first time I made it, I substituted heavy cream for the evaporated milk and I didn't whisk it for as long as I should have.  That's why there are some spots in the glaze in the first picture.  The second time I made the glaze, I used evaporated milk like the recipe calls for and whisked it for the full time.  I had a much smoother glaze with no spots.

 

The mini cakes turned out so well, I decided to make a big pumpkin cake using this pan:

It's really two bundt pans, but when you put one on the other, you have a pumpkin shape.  I divided the batter between the two and it worked beautifully.  Baking time will increase, but I forgot to note exactly how long.  Stick a toothpick in it to make sure it's done.

 
The only issue I had was that, unlike the mini cakes,  there was a hole in the middle, but I poured a good amount of the glaze down the sides of the center of the hole to kind of close it in, and then I made a stem using six or seven caramels.  I sat the stem in the hole and it worked out really well.

If you don't have a pumpkin pan, I think this cake would still be adorable in a regular bundt pan, with a ring of the caramel vines and leaves around the top. 

How cute would this be on a Thanksgiving table?

Key Lime Pie

There are very few things that I am "foodie" about.  I break all kinds of food rules in the kitchen, I don't take myself too seriously, and I am not an uppity cook.  Hello, I use canned cream of mushroom soup--um, the off-brand--so I'm really, really laid back and not picky when it comes to cooking and eating.

There is one thing, though,  that I am very serious about and that is my Key lime pie.  I would never, ever serve it plain, but, I would never, ever top it with meringue either.  Yes, I would use bottled regular lime juice if I had to.  Yes, I would use a store-bought graham cracker crust if I had to.  But I would never put meringue on it.  Eeeew!  Key lime pie just cries out for freshly whipped and sweetened heavy cream in my book.  

We went to one of my favorite seafood restaurants back in the summer and for dessert, my husband ordered a piece of Key lime pie.  It came to him plain and although it was decent, I was completely disappointed that there was no whipped cream on it and I was really, really happy that I had ordered the mile high peanut butter pie  instead.

Here is my recipe for Key lime pie that I have tinkered with over the years.  I like my crust  thick, so this should deliver if you like it that way, too.  I know my son-in-law, Isaac, agrees with me on this. :o)

Here are some tips if you make this:

-I like to whip my cream until it's slightly stiffer than soft peaks, because it's going on a pie and I want a clean cut. (This is another one of those foodie rules I break, over-whipping cream, but hey, I like it slightly over-whipped on a pie.)  If you want to serve it on the side, it can be whipped to softer peaks.  I like my whipped cream spread on my pie because then I can take some lime wedges and a maraschino cherry and make a beautiful flower on top as a decoration.

-Key limes are much more tart to me than regular limes.  If you need to substitute regular lime juice, you can decrease the powdered sugar by 2 tablespoons.

-This pie freezes well.  Just let it thaw out in the refrigerator, then add a little garnish.  You know, like a beautiful flower made from lime wedges and a cherry.

-Yes, you could certainly buy the graham cracker crumbs, but I like crushing my own to get a variety of sizes within the crust.

-The zest of the lime is very important here.  I wouldn't skip it.

 

Key Lime Pie

 

Crust:

1 2/3 cup finely crushed graham crackers

1/4 cup granulated sugar

6 tablespoons melted butter

Filling:

3 egg yolks

1 (14-ounce) can sweetened condensed milk

1/2 cup key lime juice (Nellie and Joe’s is the brand I use or substitute with regular lime juice)

1/2 cup sour cream

1/3 cup powdered sugar plus 2 tablespoons

The zest of one lime

Topping:

1 cup heavy cream, well chilled

3 tablespoons powdered sugar

1.     Preheat oven to 350 degrees. 

2.    For the crust, stir together the graham cracker crumbs and sugar.  Stir in the butter until well mixed. 

3.    Press the mixture on the bottom and up the sides of a 9-inch foil pie plate or glass pie plate that has been placed on a baking sheet for easier removal from oven. 

4.    Bake for 10 minutes, then remove from oven.

5.    Meanwhile, in a large mixing bowl, whisk together the egg yolks, sweetened condensed milk, key lime juice, sour cream, powdered sugar, and the lime zest until smooth.  Pour into pie shell.  Pie shell will be full. 

6.    Place in oven and bake for 25-30 minutes or until set in the middle.  Remove from oven and let cool at room temperature.  Refrigerate for at least 2 hours or until well chilled.

7.    Beat the heavy cream on high speed until frothy.  Gradually add the powdered sugar and continue to beat until medium-soft peaks form.  Spread evenly over pie, then garnish as desired.  Keep refrigerated.

 

Chocolate Toffee Caramel Crunch Cake

 

But first...you see this leg below?

This is the thigh of a well-fed baby.  It's soft and squishy with deep folds that must be stretched to be thoroughly washed during bath time.  And, unlike an almost forty year-old woman, it's the kind of thigh that is highly desirable if you're a baby. 

This kind of thigh means that "the breast milk's aggreein' with him"  or so says my husband's eighty-one year-old mother.  I think Grandma Mert is right.

Now, the reason for my soft and squishy thighs is probably due to this cake.

This is absolutely my new favorite cake.  I've had the recipe printed off for more than a year, but I just got around to making it this summer.  This recipe took top honors at the Hershey's Cocoa Classic at the Pennsylvania State Fair in 2008.  It was created by a fellow contesting friend, Kelly Madey.  What a talented woman!

The icing is like none other.  It's a little bit meringue and a little bit buttercream and a little bit peanut butter and I am more than a little bit in love with it.  Seriously, this is probably my favorite frosting of all-time.  All-time, I say!

The cocoa cake layers are super moist with a hint of coffee.   The toffee bits add the crunch and the caramel sauce makes it rich.

Here's a few tips to keep in mind while making it:

-I whip the meringue for the full 15 minutes with the whip attachment.  This will cool it down so the butter won't melt too much.  Then, when I have all the ingredients in, I whip it again on high speed.  I whip it.  I whip it good.  Heh heh.

-The caramel sauce sets up quickly.  If it gets too stiff to drizzle, and it probably will, gently reheat it over low heat, stirring often and/or stir in a little more cream, just until drizzleable again.  Now THAT is a hard word to say, if indeed it is a word.  I wonder if I can say it three times fast?

Drizz-uhl-able, dribbabel....no, I can't.

-I did not use cake flour like the recipe says, I used all-purpose, but I still had great results.

-I used egg whites, not the pasteurized organic egg stuff that is in the note.  Seems like I may have had a conversation with Kelly about this and she said to just use regular egg whites because the other stuff didn't whip up as well.  I could have dreamed this, though.  I'm almost forty now and my mind is a little foggy.  Some days I don't know what's real and what's not. 

-I add a full teaspoon of instant coffee granules (sometimes two) instead of the espresso, because I haven't been able to find instant espresso lately.   

Chocolate Toffee Caramel Crunch Cake

Nonstick cooking spray for baking

2 cups sugar

2 cups cake flour

1/2 cup cocoa

11/2 teaspoons baking soda

11/2 teaspoons baking powder

1 teaspoon salt

2 large eggs

1 cup buttermilk

1/2 cup canola oil

2 teaspoons vanilla

1/2 teaspoon espresso powder

1 cup boiling water

1 8-ounce bag toffee bits

Peanut Butter Meringue Frosting (recipe follows)

Caramel Sauce (recipe follows)

Preheat oven to 350 degrees. Line three 9-inch cake pans with parchment circles and spray with nonstick cooking spray. Set aside.

In a large bowl, sift together the dry ingredients. Add the eggs, buttermilk, oil and vanilla to the dry ingredients. Beat mixture until combined and smooth (about 1 minute). Stir espresso powder into hot water. Add to batter and mix until just combined. Pour batter into pans and bake for approximately 17 to 20 minutes or until skewer comes out clean. Let cool for 10 minutes, then remove cakes to wire racks to finish cooling.

While cake is cooling, make frosting and caramel sauce.

To assemble cake: Place bottom cake layer on serving plate. Spread with 1 cup frosting. Sprinkle 1/4 cup toffee bits over top. Drizzle with caramel sauce. Place second layer on top. Spread with 1 cup frosting. Sprinkle 1/4 cup toffee bits over top. Drizzle with caramel sauce.

Spread remaining frosting over cake. Place 3/4 cup toffee bits on top of frosted cake. Drizzle with remaining caramel sauce.

Peanut Butter Meringue Frosting

1 1/8 cups sugar

1/4 cup water

1/2 cup pasteurized organic egg whites (see NOTE)

3 sticks unsalted butter at room temperature

1 1/2 cups creamy peanut butter

1 teaspoon vanilla

1 1/2 cups confectioners' sugar

Place sugar and water into a saucepan. Stir to combine. Cook over medium heat until temperature reaches 240 degrees. During the last 5 minutes of cooking, whip egg whites in a stand mixer to stiff peaks. Slowly add hot sugar syrup and continue to beat for approximately 15 minutes or until mixture has cooled. Add butter, a tablespoon at a time, whipping after each addition. Add peanut butter and vanilla. Whip until fluffy. Add confectioners' sugar and whip until combined and creamy.

NOTE: Since the egg whites in the frosting aren't cooked, it's best to use pasteurized egg whites. Look for cartons of pasteurized liquid egg whites near the eggs in the supermarket.

Caramel Sauce

1/2 cup light brown sugar

1 tablespoon cream

2 tablespoons unsalted butter

1/2 teaspoon vanilla

Place all ingredients except vanilla into a small sauce pan. Heat to a boil, stirring. Cook for 2 more minutes. Remove mixture from heat. Carefully add in vanilla (mixture will sputter). Stir to combine. Let cool until thickened but still liquid enough to drizzle.

Bourbon Pecan Cupcakes With Bourbon Brown Sugar Buttercream

I was delighted to find out that I am a runner-up in a recipe contest this month, sponsored by   Mississippi Magazine.  I was thoroughly impressed with the beautiful photography of all the recipes.  Each photograph had a "green" element to it (not the term for being environmentally friendly, but the color) such as a plate, napkin or garnish, and this made me particularly happy because green is my favorite color.

Before I post the recipe, let me make an announcement.  My darling daughter and my darling son-in-law are expecting a baby which means I will be a grandmother (gulp).  I am currently brainstorming names for my sweet little grandson to call me;  anything but Grandma, Mee-Maw or Nanna could possibly be in the running.  Something a little more youthful sounding would be nice.  Here is the happy couple at his college graduation yesterday:

Here's the recipe.  Don't worry, the alcohol cooks out, so these are fine even for children to eat.

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Bourbon-Pecan Cupcakes with Bourbon-Brown Sugar Buttercream

Cupcakes:

1/4 cup shortening

1/4 cup butter, softened to room temperature

1 cup light brown sugar

3 eggs, separated, at room temperature

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

1/4 cup bourbon

1 cup chopped, toasted pecans

Bourbon-Brown Sugar Buttercream:

1/2 cup packed light brown sugar

1/4 cup butter

3 tablespoons bourbon

1 cup butter, softened to room temperature

3 cups powdered sugar

Toasted pecan halves for garnish

1.  Preheat oven to 350 degrees.  Beat the shortening, 1/4 butter, and 1 cup light brown sugar at medium speed in a large mixing bowl until light and fluffy.  Add the yolks, one at a time, beating well after each addition.  Sift together the flour, baking soda, and 1/2 teaspoon salt.  Add the flour mixture alternately with the buttermilk and 1/4 cup bourbon, beginning and ending with the dry ingredients.  Stir in 1 cup chopped toasted pecan.  Beat the egg whites at high speed in a medium mixing bowl until stiff.  Gently fold into the cake batter.  Line a muffin tin with paper cupcake liners.  Fill each muffin cup about 3/4 full with batter.  Bake for 18-20 minutes or until toothpick inserted in center comes out clean.  Remove cupcakes from pan and cool completely on a wire rack.

2.  While cupcakes are baking, heat 1/2 cup light brown sugar, 1/4 cup butter, and 3 tablespoons bourbon over medium heat in a medium heavy saucepan, whisking often, until butter melts.  Continue to cook until mixture begins to boil, then boil for one minute, whisking constantly.  Remove from heat and cool completely. 

 3.  In a large mixing bowl, beat 1 cup softened butter on high speed until smooth and fluffy.  Beat in the cooled brown sugar-bourbon mixture until smooth. Beat in 3 cups of powdered sugar, one cup at a time, until smooth.    Frost each cooled cupcake with a generous amount of the frosting.  Top each cupcake with a toasted pecan half.  Refrigerate any remaining frosting for another use.   About 18 cupcakes.

PS.  Want to do something nice for someone?  Yes, you do.  Please click on this link and vote for my my cooking friend Linda's recipe, Dutch Apple Breakfast Bake.  If she wins this online voting contest, she will earn a spot to compete at the Pillsbury Bake-Off  for a $1,000,000.00!!!  You must register to vote,  but there is only one vote per person so it will just take a minute, PLUS there are lots of amazing recipes on this site.  Help someone's dream come true today...it's a random act of kindness, you know!

Tres Leches Coconut Cupcakes With Dulce de Leche Buttercream-The Quick And Easy Version

Yesterday was my son-in-law's birthday and I wanted to make him something really special.  He loves my Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream that landed me a spot on The Ultimate Recipe Showdown on Food Network in 2008, but I'm not going to lie:  although very delicious, these cupcakes are pretty time consuming to make. 

And because every flower, weed, and tree bud known to man is now in full bloom in my part of Mississippi, and is sending my body into a sneezy/watery-eyed/dry sore throat/body-aching/sinus pressured/pollen-induced frenzy, I haven't felt like baking or cooking or EVEN polishing my toes in a bright spring color, which is something I've been waiting weeks to do.  (Yay! for spring, but Boo! for spring allergies.)  So, I made over my original recipe to make it easy and quick (er).

Here are some tips when making this recipe:
-I prefer to cook my dulce de leche in the oven instead of buying the bottled stuff at the store.  I think it's better this way.  DO NOT forget to cover with foil first or you'll get a brown, tarry, unusable substance.  I speak from experience.

- They freeze well and you can even eat them straight out of the freezer because all the milk in the cupcake prevents the cake part from getting rock hard.  They can be brought to room temperature to serve, too, just store them in the fridge.

- You will probably have injecting liquid left over, but don't you worry your pretty little head about that because I've got a couple of ideas on how to use it up.  The first way is to drizzle a little bit of the liquid on a small dessert plate, then take the cupcake out of the wrapper and place in the center of the drizzle.  This makes for a pretty and more elegant presentation.  The second way to use up the liquid is to place a tablespoon or so in your morning coffee in place of your usual cream.  I'm SERIOUS about this.  I did it this morning and it was delicious, although I had to use a little extra sweetener.

-I like to cook my dulce de leche and bake my cupcakes and inject them the day before, then leave them to chill in the refrigerator overnight.  The next day I just whip up my frosting and top with the coconut.

-If you don't have an injector needle, you could certainly poke holes in the top of the cupcakes and drizzle the mixture over the top.  I just like using the needle because I can better control where the mixture goes in; also,  it doesn't leave big holes that smash the cake.   Let me add this about injector needles:   if you already have one that has been used for turkey or other meat, I would not use it for your baked goods.  Just buy another one that is used just for baking, that way there is not a chance of contamination.  There is a picture of an injector and how to use it in this post.

Tres leches means "three milks" in Spanish and here is a little history of the cake if your interested.

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Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream-The Quick and Easy Version

2 (14-ounce) cans sweetened condensed milk, divided

1 (18.25-ounce) box yellow cake mix

Ingredients to make the cake

1 teaspoon coconut extract

1 (12-ounce) can evaporated milk

1 (13.5 ounce) can coconut milk (not cream of coconut)

2 sticks butter, softened to room temperature

3 cups powdered sugar

About 1 cup shredded, flaked coconut, toasted

1. Preheat oven to 425 degrees.  To make the dulce de leche:  pour 1 can of the sweetened condensed milk in a glass pie plate or similar size glass casserole dish; cover with foil.  Place the pie plate in a large roasting pan where it can sit flat.  Pour hot water into the roasting pan to a depth of about halfway up the pie plate.  Bake for 1 hour and 15 minutes to 1 hour and 25 minutes or until caramel colored.  Let cool completely.
2. Mix up cake according to package directions using recommended ingredients and adding 1 teaspoon coconut extract to the batter.  Pour into paper lined cupcake pans filling about 3/4 full.  Bake according to package directions. 
3. While cupcakes are baking, whisk together the remaining can of sweetened condensed milk, the evaporated milk, and the coconut milk.  When cupcakes come out of the oven, inject each of them with the milk mixture using an injection needle and about 1/2 to 3/4 ounce in each cupcake.  Cool completely before frosting.
4. To make the frosting, beat the butter on high speed until light and fluffy.  Add the dulce de leche and beat until smooth.  Add the powdered sugar, 1 cup at a time and beat until smooth and light and fluffy.
5. Frost cupcakes generously with frosting, then sprinkle with toasted coconut.  Keep refrigerated.

 Pour the water between the roasting pan and the pie plate for the dulce de leche.

 

The dulce de leche will be thick, but this is okay.  It will blend into the frosting perfectly.

 

Tortilla Toffee

Like quick and easy recipes?  Me too, and I especially like this one.  I created this recipe a few years ago and it's been one of my most requested.  It's got a short list of ingredients, can be done in under forty minutes, and utilizes everyday pantry items like flour tortillas.

I like to top this quick and easy version of toffee with roasted and salted peanuts, but the sky's the limit, so use your imagination.  Sometimes I use milk chocolate chips, but this time I used semisweet.  Either one tastes delicious.

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Tortilla Toffee

Non-stick cooking spray

6 fajita-size flour tortillas

1 cup butter

1-1/2 cups packed light brown sugar

1 teaspoon ground cinnamon

1-1/2 cups milk chocolate or semi-sweet chips

1. Line 2 baking sheets with foil.  Lightly spray each pan with nonstick cooking spray. Lay 3 tortillas flat on each pan and bake for 12-14 minutes or until deep golden brown and crispy.  If large air pockets form, just pierce with a sharp knife, then push air out with a spatula.  Small air pockets are okay. 
2. In a small, heavy saucepan, melt 1 cup butter, the brown sugar, and 1 teaspoon cinnamon over medium to high heat until melted, stirring often.  Bring to a rolling boil and boil 3 minutes stirring constantly.  Mixture will be thick.  Remove from heat and quickly spread mixture evenly over each tortilla with an offset spatula or the back of a spoon.  (Some of the mixture will run off to the pan, but that’s okay). 
3. Bake in oven for 6 minutes or until the entire surface of each tortilla is bubbly (some of the mixture will run off of the tortillas).  Remove from oven and let stand about 1-2 minutes. 
4. Sprinkle each tortilla with the chocolate chips divided evenly among them and let set until chips become shiny and melted.  (Tortillas can be put back in the oven for 1-2 minutes until chocolate melts.)  Spread the chocolate over each tortilla all the way to the edges, then sprinkle evenly with the peanuts and press down slightly.  Loosen the tortillas away from the toffee that ran onto the pan with a knife, if needed.  Place in freezer just until chocolate hardens.  Break each tortilla into about 2-inch jagged pieces like toffee. 
   

Begin by lining 2 baking sheets with foil, then lightly spraying with cooking spray.  Place 3 tortillas on each and bake until deep golden brown and crispy.

A couple of minutes before the tortillas are done, place the butter, brown sugar, and cinnamon in a medium heavy bottomed saucepan and bring to a boil.

 

Boil for 3 minutes, stirring constantly.

 

Pour the mixture over each tortilla...

 

Quickly spread the toffee mixture over each tortilla.

Some of it will run off to the pan, but don't you worry your pretty little head about that.

 

Now bake them for about 6 minutes.  The tops should be bubbly all over like this.

 

Let them stand for about 2 minutes, then sprinkle the chocolate chips over the top (just on the toffee on the tortilla, not the toffee that ran off of the tortilla) and let them sit until they all become shiny.

Then you can take a spatula and spread the chocolate all over the surface.  Sprinkle with the chopped peanuts and lightly press down.

 

You will probably notice that there will be toffee hanging off the edges of your tortillas.  Just pull it off with your fingers. Please ignore the big hand.

 

This is what you'll end up with.  I like to stick mine in the freezer just until the chocolate hardens.

 

At this point, you can start breaking them into jagged pieces.  I usually break them in half first...

 

...then break the halves into smaller pieces.

Sweet Potato Mousse Semifreddo Torte

About three years ago when I first started entering recipe contests, I won an honorable mention in the Better Homes and Gardens monthly contest for this recipe.  I love this recipe because it's super easy and reminds me of cheesecake without all the fuss and baking.  It's got the flavors of autumn with the cinnamon and nutmeg and sweet potato, yet it is cool and creamy for those warm days we are still experiencing here in Mississippi.  The crust is nice and thick, which I love, with chopped pecans and gingersnaps.

Semifreddo means "half cold" or "partially frozen" in Italian.  Let this sit out at room temperature for about ten minutes for easy cutting.

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Sweet Potato Mousse SemifreddoTorte

1-1/2 cups finely crushed gingersnaps

1/2 cup finely chopped pecans

3 tablespoons packed light brown sugar

1/2 cup melted butter

1 cup whipping cream

2 (8-ounce) packages cream cheese, softened

1 cup packed light brown sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

1 (15-ounce) can sweet potatoes, drained

1 cup whipping cream

1/2 cup packed light brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1. Preheat oven to 350 degrees.  Combine the crushed gingersnaps, pecans, and 3 tablespoons brown sugar; add the melted butter stirring to evenly coat.  Press into the bottom of a 9-inch spring form pan.  Bake for 10 minutes.  Cool on a wire rack.
2. Meanwhile, beat 1 cup whipping cream on high speed until soft peaks form; set aside.
3. In a large bowl, beat the cream cheese, 1 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon nutmeg with an electric mixer on medium speed until smooth and fluffy.  Beat in the sweet potatoes.  Fold in the whipped cream.  Pour over cooled crust, spreading evenly.  Set aside.
4. Beat the remaining 1 cup whipping cream, 1/2 cup brown sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg until soft peaks form; spread over the sweet potato mixture.  Cover and freeze until firm.  Makes 12-16 servings.

 

Stir together the crushed gingersnaps, pecans, and 3 tablespoons brown sugar.  Stir in the melted butter.

 

Press this mixture into the bottom a 9-inch spring form pan and bake for 10 minutes.  Cool completely.

 

Beat 1 cup of whipping cream on high speed until soft peaks form.  I forgot to take a picture of that part.  Then beat the cream cheese, 1 cup brown sugar, 1 teaspoon of cinnamon, and 1 teaspoon of nutmeg on medium speed until light and fluffy.

 

Now add the drained sweet potatoes.  The electric mixer will break them up into little tiny pieces, so don't you worry your pretty little head about adding them in whole.

 

See, I told you.  The sweet potatoes have been broken up into tiny pieces.

 

This would be a really good time to taste and make sure everything is perfectly balanced, flavor-wise.

It is, so let me move on.

 

Now fold in the whipped cream.

 

Gently turn the mixture over and over until it's combined.  Don't worry if there are still a few streaks of white showing.

 

Pour it into the crust and smooth out the top.

 

I forgot to take a picture of the second 1 cup of whipping cream that I whipped along with 1/2 cup brown sugar, 1/4 tsp cinnamon, and a 1/4 teaspoon nutmeg.  This mixture goes on top of the sweet potato layer.   Then it goes into the freezer until firm.

 

Run a knife around the edge of pan to loosen it before you take the rim off after it has been frozen

 

Let it stand a few minutes at room temperature before slicing.  It will make your life much easier because it can get pretty hard in the freezer.  This is a perfect make-ahead dessert.

White Chocolate, Macadamia, and Pear Cake-Bread

Thank the good Lord that it was cool this morning in Mississippi.  It didn't stay that way for long, but it did stay just long enough to put me in the mood to bake.

My mother has a pear tree in her backyard that is loaded with pears.  A few weeks ago, we were discussing that we really need to do something with them, and lo and behold, that very night I came across this pear muffin recipe on Cookie Madness.  I made them and really liked them, and realized that I could add shredded pears to my baked goods.  And that's changed my life.  Well, actually, it's just inspired me to use pears.

This recipe started out as a quick bread but with the added goodies and the moist texture, it's almost dessert-like.  I might have gone a little far with the white chocolate drizzle.  Okay, I did go too far.  But I'm not sorry.  Not one bit.

Also, I cooled mine for ten minutes in the pan, then took it out and transferred  it to a wire rack, but because it was still very warm, it was delicate and fragile and it flattened somewhat, so next time I will let it cool for at least thirty minutes in the pan, then transfer to a platter where I can drizzle to my heart's content.

This cake-bread is very moist thanks to the cream cheese in it which was inspired by this Southern Living Recipe.  And it must leave my house ASAP because this is no way to diet.

Aren't they saying that the pear is the new apple?

White Chocolate, Macadamia, and Pear Cake-Bread

1/2 cup softened butter

4-ounces softened cream cheese

1 cup sugar

1 large egg

1-1/2 cups all-purpose flour                         

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk

2 cups peeled, shredded pears

1/2 cup white chocolate chips

1/2 cup dry roasted macadamia nuts

1 teaspoon vanilla

1-2 tablespoons softened butter, for greasing the pan

1-2 tablespoons sugar for coating the pan

1/3 to 2/3 cup white chocolate or vanilla chips

1-2 tablespoons chopped dry roasted macadamia nuts

1. Cream the butter and cream cheese on medium high speed.  Gradually add the sugar until light and fluffy.  Add the egg and beat until blended.
2. Combine the flour and next 2 ingredients; add to the batter on medium speed, alternating with the buttermilk, until combined.
3. Mix in the shredded pears, white chocolate chips, macadamia nuts, and vanilla until just combined.
4. Grease a 9 x 5-inch loaf pan with 1-2 tablespoons of butter.  Pour in 1-2 tablespoons of sugar and rotate pan so that the sugar sticks to the entire buttered area.  Pour out excess sugar.
5. Pour in the batter.  Bake at 350 degrees for 60-70 minutes or until a toothpick or wooden skewer inserted in center comes out clean.  Let cool in the pan on a wire rack for 30 minutes.  Remove from pan and place on a platter.
6. Melt the 1/3 to 2/3 cup white chocolate chips in the microwave.  Stir until smooth.  Transfer to a zip lock bag and squeeze mixture into one corner.  Cut a small hole in the corner and pipe or drizzle across the bread.  Sprinkle with remaining 2-3 tablespoons chopped macadamia nuts on top.

Cream the butter and cream cheese.  Slowly add in the sugar until light and fluffy.  Don't forget to scrape the sides.

Now add the egg.  There is no need to tell me my cuticles are dry.  I already know this.

 

Stir together the flour, baking soda, and salt.

Add the flour mixture alternately with the buttermilk.

Now it's time for the mix-ins.  Grate or shred your pears.  If there is one action I hate doing in the kitchen, it's shredding or grating something.  But it's gotta be done.  You'll need 2 cups.  Stir this in along with the white chips, macadamia nuts, and the vanilla.  I used dry-roasted macadamia nuts.

Grease loaf pan with butter.

Dump some sugar in...

...and give it a shake to coat all the butter.  This really makes a nice, crispy crust.

Dump the luscious batter into the prepared pan.  Bake at 350 degrees until a toothpick inserted in the center comes out clean.  I baked mine for about 1 hour and 10 minutes.

This is what it looks like when it comes out of the oven.  But wait...

....the sugar that was on the inside of the pan is now on the bread giving it a lovely crust.  But I think it needs something more.

"Cake-Bread, you're about to be drizzled!"

...and drizzled...

....and drizzled.

Sprinkle with nuts.  You'll get better slices if you'll wait until it has cooled.  I can never wait very long.

It's very moist with just subtle pear flavor.  It's a great recipe for people who think they don't like pears.

Grandma's Brown Sugar Banana Nut Cake

I didn't start out the day planning to bake; however, last Saturday I found myself with a large supply of very ripe bananas and some fresh eggs from my stepfather's new chickens.  It was raining.  I was home alone.  One thing led to another and the next thing I knew, I had this cake in the oven! 

I love this cake.  It's my grandmother's recipe, although I've changed a couple of things.  It's extremely moist because I doubled the amount of glaze in her original recipe and I inject part of it into the warm cake.  You can get a flavor injector at Wal-Mart for about $4.00 in the kitchen gadget aisle.  I use mine all the time when I'm baking.

Grandma’s Brown Sugar Banana Nut Cake

1 cup butter, softened to room temperature

1/2 cup shortening

2 cups firmly packed light brown sugar

1 cup sugar

5 large eggs

3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla

2 large ripe bananas, mashed

1 cup chopped pecans

Glaze:

1/2 cup butter

1/2 cup light brown sugar

1/2 cup sugar

1/2 cup whipping cream

1 teaspoon vanilla

1. Cream the butter and shortening for 2 minutes; add both sugars and beat 5-7 minutes on medium speed.  Add eggs 1 at a time until yellow disappears.
2. Combine the flour, baking powder, baking soda, and salt in a small bowl; add alternately with the buttermilk beginning and ending with the dry ingredients.  Add the vanilla.
3. Beat in the bananas and pecans.  Pour batter into a greased and floured 10-inch tube pan.  Bake for 1 hour 15 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean.  Remove from oven and let cool for 10 minutes.  Turn out onto a cake platter.
4. Inject 1/2 to 3/4 of the glaze into the cake at various places all over the cake with a flavor injector.  Drizzle the remaining glaze over the top of the cake and let it run down the sides.  Let cool for 30 minutes before cutting.
5. To make the glaze:  Bring the first 4 ingredients to a boil in a small, heavy saucepan over medium heat, stirring often; boil for 1 minute.  Remove from heat and stir in vanilla.  Let cool until slightly thickened.

 

Start by creaming the butter and shortening, a basic cake step.  Add both sugars and beat for about 5-7 minutes.  One day I'm going to have a really nice camera that takes amazing photos.  One day.

Fresh eggs from the barn.  Oh joy!  I'll need five of them.

Add them one by one to the batter and beat until the yellow disappears.

Add the flour to a small mixing bowl...

...followed by the baking powder, baking soda, and salt. 

Stir together to combine.

Add the flour mixture alternately with the buttermilk to the batter.  This buttermilk looks watery, but I promise it wasn't.

Beat in the vanilla.  At this point you should have wonderful, thick cake batter.  Don't forget to scrape down the sides when your mixing.

Now take two of these....

...and chop them up.  I didn't mash mine because they were SO ripe and soft, I knew they would mix into the batter with no problem.

Place your pecans on the cutting board.  These particular pecans are very sentimental to me.  I picked up EVERY single one of them off the ground at my mother-in-law's house back in the spring.  I had them shelled, then I put them in bags in my freezer.  My supply is now getting low.  I hope the pecans trees do well again this year.  No southern kitchen, or any kitchen for that matter, should to be without pecans.

Give them a chop.  I love chopping pecans.  There are lots of actions that I don't like to do when it comes to cooking, but I love chopping pecans.  I have slightly more than a cup, but they are all going in.

Mix in the bananas and pecans until it's properly combined.  I really should have scraped that flour off of the paddle.  It's amazing the things that show up in photos.

Pour the batter into a greased and floured tube pan.  Please note that I used a 10-inch tube pan and I really could have used a slightly bigger pan.  While it was baking in the oven, I was nervous because it rose so much.  It never did ooze over the sides, though, but it was very, very close.  The pan I used held 13 cups of water to the very top.  If you make this cake, you might want to use one that is slightly bigger than that.

I placed a baking sheet under it before I put it into the oven.  I always do that to prevent any spill-overs from getting on the bottom of my oven.  It also makes it easier to remove the cake from the oven.  You can see how much it rose.  Let it cool for about 10 minutes in the pan, then turn it out onto a cake platter.

In a small, heavy saucepan, place the butter, light brown sugar, sugar, and heavy cream over medium heat. 

Bring to a boil, whisking often, for 1 minute.  Remove from heat and stir in the vanilla.

This is the injector.  I like the way this feels in my hand.

Let the glaze cool for about 10 minutes.  Cooling it too long will make it thick and it will be hard to suck up into the injector.  I know that's not the proper term for it , but I'm not a nurse.  Just randomly inject some all over the cake.  Another option is to poke holes in the cake.  I used to do that, but this works much better because it doesn't leave any visible holes.

My pictures don't do it justice, but can you see how moist this cake is?    This is a warm slice.  But wait...

...this is a slice at room temperature.  Still very, very moist.  It pairs well with Southern Butter Pecan flavored coffee.

Quick Nutella Quesadillas

Have you ever tried Nutella?  You can find it by the peanut butter at the grocery store and it is wonderful.  It's a hazelnut spread made with cocoa and skim milk.  It is very silky and smooth and can be used in a variety of ways.  It was created by an Italian company named Ferrero.  I really appreciate them doing that.   

This is a quick four-ingredient treat when you want a little something sweet, but may not want to fix a whole pan of brownies. 

Quick Nutella Quesadillas

2 fajita-size flour tortillas

1 to 1-1/2 tablespoons Nutella

2 teaspoons melted butter

Cinnamon-sugar for sprinkling

1. Preheat a griddle or skillet.
2. Spread one side of one tortilla with the Nutella.  Place the other tortilla on top.  Brush both sides with the melted butter and sprinkle with the cinnamon sugar.
3. Place on griddle and cook until golden brown, turning once.  Sprinkle with more cinnamon sugar.  Cut into fourths with a pizza cutter. 

Lay out two tortillas.

 

Then take this wonderful spread...

...and spread it over one tortilla.

Place the other tortilla on top.

Brush both sides with melted butter...

...and sprinkle with some cinnamon sugar.

Place on the griddle and cook until golden brown.

 

Place on a cutting board and cut into fourths with a pizza cutter.

Enjoy!

Fabulous Ice Cream Dessert

Last summer I bought a Family Circle magazine just for this Layered Ice Cream Cake that was on the cover, but I didn't get around to making it until this year.  A few weeks ago, I took it to a church eatin'- uh, I mean dinner-and within minutes it was gone.  My version is below.

The great thing about this recipe is that it is more of an assembly-type recipe with no cooking.  That means you don't have to heat your house by turning on your oven when it's over a 100 degrees outside and 95 percent humidity like it is here in Mississippi.  It's a great make-ahead dessert that's very pretty and easy to do.  I mean, even I can make this, so how hard can it be?

Make this for your family and you'll be a hero.

Fabulous Ice Cream Dessert

15 chocolate sandwich cookies

1 tablespoon milk

8-9 ice cream sandwiches

1 (1.5 quart) container French Silk Ice Cream

1 (1.5 quart) container Chocolate Chip Cookie Dough Ice Cream

1 (8-ounce) container frozen whipped topping, thawed

1. Coat the bottom and sides of a 9-inch springform pan with nonstick cooking spray.  Line the side, not the bottom, of the inside of the pan with a waxed paper ring cut to fit the perimeter and height of the pan.  Use nonstick cooking spray to make it stick.
2. Process 12 of the cookies in a food processoruntil finely crushed; add the milk and process until mixture holds together.  Set aside.  Crush the remaining 3 cookies and set aside separately. 
3. Working with about 3 or 4 ice cream sandwiches at a time, unwrap them and cut them lengthwise in half, then in half again horizontally.  Place them against the waxed paper, with the ice cream to the edge, side by side, all the way around the perimeter.
4. Spoon the cookie mixture in the middle and pat down evenly to form a crust.  Freeze for about an hour.
5. Remove both ice creams from the freezer and let stand for about 10-15 minutes to soften.  Place one of the containers of ice cream in a bowl and stir or beat with an electric mixer to spreading consistency, working quickly.  Spread the ice cream in the bottom of the crust as evenly as possible.  Repeat with the other container of ice cream, spreading it on top of the first ice cream layer.
6. Frost the entire top with the whipped topping and sprinkle with the 3 crushed cookies.  Place back in freezer and freeze overnight.
7. To serve, remove metal ring, then remove waxed paper.  Let stand 10 minutes for easier cutting.

Spray a 9-inch springform pan with nonstick cooking spray.

Cut a strip of waxed paper to line the inside of the pan.  Use nonstick spray to make it stick.

Place 12 of the cookies into a food processor and pulse until finely crushed.

Add the milk to the food processor like the recipe says, not to the bowl like you see here.  It will mix better and easier if you pulse it a few times in the food processor.  Sometimes I don't read recipes like I should.  It's one of my biggest faults.  While your at it, process those 3 remaining cookies for the garnish and set those aside.

Now, grab three or four of these sandwiches...

...and cut in half lengthwise...

...then in half again.  Work quickly because they melt fast.

Start pressing the little pieces around the edge of the pan...

...keep going...

...more...

...there.  That looks great.

Now dump the crushed cookie-milk mixture into the center...

 

...and pat the mixture into the bottom with the back of a large spoon or your hand.  Freeze for about 1 hour.

Remove the ice cream from the freezer and let it stand at room temperature for about 10-15 minutes.

Place one of the containers of ice cream into a bowl.  I use my stand mixer because it's easier.

Give it a whirl on low speed until it is soft and spreadable.  Work quickly before it melts.  Chilling the bowl and paddle attachment before you use it will help keep the ice cream from melting.  I am loving the way this looks.

Spread it into the bottom of the crust...

...as evenly as possible.  Wipe that melted ice cream off the counter.  Quickly.  Now, place your filled crust in the freezer for a minute...

...while you soften the other ice cream flavor.

Spread evenly on the first ice cream layer.  We're almost done.

 

Now take your whipped topping...

...and spread it all over the top.

Sprinkle with the reserved cookie crumbs. 

Freeze for about 8 hours or overnight.

Remove the metal ring and the waxed paper.  Cut into slices and enjoy.

With all the different flavors of ice cream sandwiches and ice cream they have now, it would be easy to create your own unique flavor combination.