Desserts / Baking: Cheddar and Bacon Bread

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Cheddar and Bacon Bread Oct 8th 2011, 18:21 It's soup season once again and time to make some bread to go with it. This is my absolute favorite bread machine bread recipe. With these busy fall days, Cheddar and Bacon Bread is a quick and easy solution for rounding-out the perfect light supper of soup. Other Great Breads to Have With Soup Cornbread Jalapeno Cornbread Philpy Oatmeal Bread Sign-up for my FREE Weekly Newsletter Like me on Facebook Follow me on Twitter Photo � Carroll Pellegrinelli

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Desserts / Baking: What's Hot Now: Limoncello Bundt Cake

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Limoncello Bundt Cake Oct 8th 2011, 10:03 I mailed this Limoncello Bundt Cake to my in-laws for their Christmas celebration. They said it arrived perfectly intact and tasted fabulous. Prep Time: 25 minutes Cook Time: 1 hour Total Time: 1 hour, 25 minutes Ingredients: 18 ounce white, yellow or lemon cake mix 4 serving-sized instant lemon or vanilla pudding mix 4 eggs 1/2 cup plus 2 tablespoons water, divided 1/2 cup vegetable oil 3/4 cup limoncello (lemon-flavored liqueur), divided 1/4 cup butter 1/2 cup sugar 1/2 cup lightly toasted sliced almonds Preparation: Preheat oven 325 degrees F. Grease and flour 12-cup Bundt cake pan. Combine cake and pudding mixes with eggs, 1/2 cup water, oil and 1/2 cup limoncello. Mix with electric mixer for at least 2 minutes. Pour into prepared pan. Bake for 1 hour. Cool in pan for 20 minutes. Finish cooling on wire rack. Once cake is completely cool. Move to serving plate. Using meat fork, poke holes all over cake. In a small sauce pan, melt butter with remaining water and sugar. Bring to a boil and boil for 5 minutes. Remove from heat and stir in remaining limoncello. Carefully pour glaze over cake. If necessary, use a pastry brush to brush on any overflow of glaze. Immediately sprinkle almonds in top of cake. Store in an airtight container.

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Desserts / Baking: What's Hot Now: Caramel Apple Cake

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Caramel Apple Cake Oct 8th 2011, 10:03 As soon as the new crop of apples hit the market, I'm instantly craving desserts make with apples. This Caramel Apple Cake is easy to make as it's made with a cake mix. Prep Time: 20�minutes Cook Time: 55�minutes Total Time: 1�hour, 15�minutes Yield: 12 - 16 servings Ingredients: 3 eggs 1/3 cup oil 1 cup apple cider 1 teaspoon ground cinnamon 1 teaspoon freshly ground nutmeg 18-ounce yellow cake mix 3 Granny Smith (or other tart apples), peeled, seeded and coarsely chopped 1-1/2 cups walnuts, lightly toasted and broken into pieces 1 cup prepared caramel topping, slightly warm Preparation: Preheat oven to 350 degrees F. Grease and flour 12-cup Bundt cake pan. Mix eggs, oil, apple cider, cinnamon, nutmeg and yellow cake mix in a bowl with electric mixer just until wet. On medium to medium high, continue mixing ingredients for 2 minutes. Hand stir in chopped apples and 3/4 cup walnuts. Bake for 50 to 55 minutes. Cool in pan on rack for 15 minutes. Remove from pan onto serving plate. Drizzle with warmed caramel topping and sprinkle with remaining walnuts. Serve warm or room temperature with whipped or ice cream. Cake Recipes White Cake Italian Cream Cake Basic Yellow Cake Pig Pickin' Cake German Chocolate Cake Poke Cake Chocolate Fudge Cake More Cake Recipes

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Desserts / Baking: What's Hot Now: Bread Making 101

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Bread Making 101 Oct 8th 2011, 10:03 Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of all feasts. James Beard Why should anyone make bread from scratch? A loaf of bread can be purchased for a dollar or so. Or take a mix, add some water and throw it in the bread machine to make a loaf. But good breads are more than that. They are a link to centuries past. Just about everyone has a special bread, or bread story, in their past. For me, making bread has become a very satisfying experience. Bread has been around for over 10,000 years. The Egyptians are credited with inventing the oven and discovering leavening agents. Flour milling is credited to the Greeks. The Romans improved on the process, and then brought the art of bread making to Europe. From then until now, bread has developed a more festive quality. There are certain breads baked for special holidays. Even today, generations that have come to the new world, may not have passed on a language, but have shared the family bread recipe. My history of bread making began with my father. He had a job that was very frustrating. Instead of taking his frustration out on Mom and me, he sent that energy another way. He got rid of it by kneading bread. Over the years he made many different types of bread. My favorite bread is Julekake, a Christmas bread from his Norwegian heritage. There is nothing like making a loaf of bread from scratch. Unlike a quick bread, a bread made with yeast is so much more satisfying. Yes, it is time consuming, but it's worth every minute. It's extremely gratifying to mold and knead with your bare hands. It's a very basic, earth connecting experience. The suspense is exhilarating waiting to see if the dough will rise. Then the best, or almost the best part is the aroma. There is absolutely nothing that smells better from the oven than fresh baked bread. The smell can linger for days. Nothing says "home" like the fragrance of freshly baked bread. Of course, biting into a piece of warm bread with butter melting on it, isn't too bad either. Ingredient List - Necessary Equipment - Step-by-Step Instructions with Photos

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Desserts / Baking: What's Hot Now: Pumpkin Ice Cream Pie

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Pumpkin Ice Cream Pie Oct 8th 2011, 10:03 Pumpkin Ice Cream Pie is a great fall or Thanksgiving dessert alternative for those who live in warmer climates. Prep Time: 8 hours, 00 minutes Cook Time: 10 minutes Ingredients: 36 graham crackers, crushed 6 tablespoons sugar 2/3 cup butter, melted 2 cups fresh cooked or 1 pound can pumpkin 1 cup packed brown sugar 1 teaspoon salt 1 teaspoon ground ginger* 1 teaspoon cinnamon* 1 teaspoon freshly ground nutmeg* 2 quarts vanilla ice cream, softened 1/4 cup chopped pecans, lightly toasted Preparation: Preheat oven to 375. Crush graham crackers (3 cups), mix with sugar and butter. Press mixture into 8 or 9 inch pie plate. Bake 8-10 minutes, let cool completely. Combine next 6 ingredients. Mix well, stir in ice cream. Spoon mixture into cooled crust. Top with pecans. Freeze until firm. Cover with foil to store. Remove from freezer 10 minutes before serving. Decorate with whipped cream, if desired. *Or use 3 teaspoons pumpkin pie spice. Many thanks to Mollygb29209 for posting this recipe in the forum.

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Desserts / Baking: What's Hot Now: Janet's Kahlua Cake

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Janet's Kahlua Cake Oct 8th 2011, 10:03 Janet, a dear friend, served this very moist and tasty cake at a luncheon. What made her cake above the ordinary was the use of raspberry-flavored chips. These are hard to find as Nestle's no longer makes them, but some stores still have them in stock. If you can't find the raspberry-flavored chips, either use regular chips by themselves or add a teaspoon of raspberry extract to the cake batter. Prep Time: 20 minutes Cook Time: 55 minutes Total Time: 75 minutes Ingredients: Cake: 4 eggs 1 Devil's Food chocolate cake mix (18 ounces) 4-serving size chocolate instant pudding mix 8 ounce container (2 cups) sour cream 1/2 cup vegetable oil 3/4 cup Kahlua 6 ounce (1 cups) package raspberry-flavored semisweet mini chocolate chips Glaze: 3/4 cup raspberry-flavored semisweet chocolate chips 3 tablespoons butter 3 tablespoons light corn syrup Preparation: Preheat oven to 350 degrees F. Grease and flour 12-cup Bundt cake pan. Combine all cake ingredients except chips. Mix for at least 2 minutes. Hand stir-in chips. Pour cake mixture into pan. Bake for 55 minutes. Cool cake in pan for 15 minutes on rack. Remove from pan and cool completely. Drizzle cool cake top with glaze. Glaze: Melt glaze ingredients over low heat on stove. Stir until smooth. Glaze cake immediately. Serves 10 more or less depending on serving size.

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About.com Desserts / Baking: Most Popular Articles: Caramel Apple Cake

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Caramel Apple Cake Oct 7th 2011, 10:28 As soon as the new crop of apples hit the market, I'm instantly craving desserts make with apples. This Caramel Apple Cake is easy to make as it's made with a cake mix. Prep Time: 20�minutes Cook Time: 55�minutes Total Time: 1�hour, 15�minutes Yield: 12 - 16 servings Ingredients: 3 eggs 1/3 cup oil 1 cup apple cider 1 teaspoon ground cinnamon 1 teaspoon freshly ground nutmeg 18-ounce yellow cake mix 3 Granny Smith (or other tart apples), peeled, seeded and coarsely chopped 1-1/2 cups walnuts, lightly toasted and broken into pieces 1 cup prepared caramel topping, slightly warm Preparation: Preheat oven to 350 degrees F. Grease and flour 12-cup Bundt cake pan. Mix eggs, oil, apple cider, cinnamon, nutmeg and yellow cake mix in a bowl with electric mixer just until wet. On medium to medium high, continue mixing ingredients for 2 minutes. Hand stir in chopped apples and 3/4 cup walnuts. Bake for 50 to 55 minutes. Cool in pan on rack for 15 minutes. Remove from pan onto serving plate. Drizzle with warmed caramel topping and sprinkle with remaining walnuts. Serve warm or room temperature with whipped or ice cream. Cake Recipes White Cake Italian Cream Cake Basic Yellow Cake Pig Pickin' Cake German Chocolate Cake Poke Cake Chocolate Fudge Cake More Cake Recipes

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Desserts / Baking: What's Hot Now: Italian Cream Cake

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Italian Cream Cake Oct 7th 2011, 10:03 This cake was brought to our home for our local supper club. What really made this 3-layer Italian Cream Cake taste fantastic was the toasted pecans, and the fact that it was made from scratch. Prep Time: 25 minutes Cook Time: 25 minutes Total Time: 50 minutes Ingredients: 2 cups flour 1 teaspoon baking soda 1 teaspoon salt 1/2 cup shortening 1/2 cup butter 2 cups sugar 6 egg yolks 1 teaspoon vanilla 1 cup buttermilk 1-1/2 cup flaked coconut, lightly toasted 6 eggs whites --- Frosting: 8 ounces cream cheese, softened 1 pound powdered sugar 1/2 cup butter, softened 1teaspoon vanilla 1 cups chopped pecans, lightly toasted Preparation: Preheat oven to 350 degrees F. Grease and flour 3 8-inch round cake pans. With a wire whisk combine flour, baking soda and salt. Set aside. In a large bowl, cream shortening, butter and sugar. Stir in vanilla. Add egg yolks, 1 at a time. Flour mixture is added alternately with buttermilk. Stir in coconut. Beat egg whites until stiff. Gently fold whites into cake batter. Pour into prepared pans. Bake 25 minutes. Cool cake layers in pans for 5 minutes. Remove to cool completely on racks. Blend together cream cheese, butter. Add powdered sugar a little at a time. Stir in vanilla. Place bottom layer on serving plate. Frost with 1/4 of the frosting. Sprinkle layer with 1/4-cup nuts. Top with next layer. Frost with 1/4 of the frosting. Sprinkle layer with another 1/4 cup of nuts. Place top layer on middle layer. Ice sides of cake with half of remaining icing. Frost top of cake with last of the frosting. Sprinkle remaining nuts all over the cake. Refrigerate any leftover cake. More Cake Recipes Basic Yellow Cake Recipe Turtle Cake Poke Cake Pineapple Angel Food Cake Mile-High Coconut Layer Cake Bavarian Kirschtorte Bundt and Pound Cakes Chocolate Cakes

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Desserts / Baking: What's Hot Now: Caramel Rum Sauce

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Caramel Rum Sauce Oct 7th 2011, 10:03 This recipe for Caramel Rum Sauce would be great on ice cream. It's also the perfect glaze for the Brown Sugar Pound Cake. Prep Time: 10 minutes Cook Time: 6 minutes Total Time: 16 minutes Ingredients: 1/2 cup whipping or heavy cream 1/2 cup butter 1/2 cup dark brown sugar 1/2 cup sugar 2 tablespoons light corn syrup 3 tablespoons dark rum Preparation: Combine all ingredients in heavy saucepan. Bring to a boil over medium heat, whisking occasionally. Cover and continue to boil for 1 minute to wash sugars from side of pan. Uncover and boil for 3 to 4 more minutes without stirring. Cool slightly before drizzling* over cake or ice cream. Notes in the Margin: *Not only did I drizzle the sauce over my rose-shaped Brown Sugar Pound Cake, but I brushed it over the sides for even coverage. Since my cake was in two pans, I put 1-cup of sauce in a resealable container in the refrigerator to use later on the loaf cake. To serve this cake, I scooped out some sauce on a slice of the cake. I then microwaved the piece for about 15 seconds. Wonderful!

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Desserts / Baking: What's Hot Now: Greek Desserts and Pastires

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Greek Desserts and Pastires Oct 7th 2011, 10:03 My love for everything Greek happened before the wonderful movie My Big Fat Greek Wedding* came out. It even happened before I met my husband, who has a Greek mother. (His father is Italian. Yes - I'm very lucky!) As a travel agent, I was lucky enough to escort a group on a Greek Island cruise. If you ever have the opportunity to go, please do. The Greeks are some of the nicest people I've ever met when traveling. And then there's the Greek Islands, you think you've seen blue water? You'll never see bluer water than in the Aegean. Music seems to be playing everywhere and people dance at the drop of a hat, or a napkin in the case of the Greeks. Of course, then there's the food, the food is fabulous. Glykismata, Greek desserts and pastries, are usually made with a combination (or any one) of honey, nuts, custards and filo. Phyllo, also spelled fillo and filo, is a light, flaky, paper thin pastry made with layers of butter. The nuts might be walnuts, pecans, pistachios or almonds. These wonderful desserts are served for special occasions. These range from someone just coming to the home or a great celebration like a wedding. Personally, making one of these desserts is a special occasion in itself. Why not have one of your own special occasions and make one of these desserts today? Kali Oreksi! (Bon Appetit!) and Enjoy these Recipes for Delicious Greek Desserts and Pastries *My Big Fat Greek Wedding is one of the best all around movies I've seen in a long time. Almost anyone can relate to this movie. It's so refreshing to be able to watch an adult movie with my 7-year-old daughter. It's also very close to my own life. My family was just like Ian's. It was just Mom, Dad and I with no dominant ethnicity. My husband on the other hand grew-up in a household with four generations. Our Sunday dinners were Pot Roasts for just the three of us and his revolved around a big pot of sauce (marinara) and fifteen, or so, relatives coming in and out.

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Desserts / Baking: What's Hot Now: Apple Spice Cake

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Apple Spice Cake Oct 7th 2011, 10:03 Here is a tasty fall recipe for Apple Spice Cake. Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 60 minutes Ingredients: 3 medium apples, peeled, cored, thinly sliced 2 teaspoons cinnamon 1 teaspoon nutmeg 1 teaspoon ground allspice 2 cups cake flour 2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter, softened 1 cup sugar 3 large eggs 3/4 cup apple schnapps, apple juice, milk, water or a combination Preparation: Toss apple slices with spices and set aside. Preheat oven to 350 degrees F. Grease 9x13 pan. In a medium bowl, combine flour, baking powder and salt with a wire whisk. In a large bowl, cream together butter and sugar. Add eggs one at a time. Add flour mixture alternately with apple schnapps. Stir in apple slices. Bake Apple Spice Cake for 30 to 38 minutes. Amount of servings will depend on how many slices cut. Optional: Serve Apple Spice Cake with a dollop of whipped cream and spinkled with cinnamon.

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Desserts / Baking: What's Hot Now: Master Bread Dough - Desserts and Baking

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Master Bread Dough - Desserts and Baking Oct 6th 2011, 10:04 Master Bread Dough adapted from Fleischmann's Yeast Best-Ever Breads, 1993 6 to 6-1/2 C. all-purpose or bread flour 3 T. sugar 2 packages Fleischmann's Active Dry or RapidRise Yeast 2 t. salt 1-1/2 C. water 1/2 C. milk 2 T. butter Grease large bowl. Flour bread board. In another large bowl, combine 2-1/2 C. flour, sugar, undissolved yeast, and salt with wire whip. Heat water, milk, and butter until very warm (120 to 130 degrees F.) and white bubbles form around the edges. Gradually add to dry ingredients. With electric mixer, beat at medium speed for 2 minutes. Scrape bowl occassionally. Add 1/2 C. flour; beat at high for 2 minutes, scraping occassionally. With a wooden spoon, stir in enough* remaining flour to make soft dough. Knead on prepared bread board until smooth and elastic, about 8 to 10 minutes. If using dough immediately, place in greased bowl, turning to grease top. Cover with lightly greased plastic wrap. Allow to rise in warm, draft-free place until doubled in size for about 30 to 60 minutes. (I use the oven with only the light turned-on. Be sure to remove dough before preheating oven.) If using RapidRise Yeast, cover kneaded dough and let rest on lightly floured board, instead of putting it in a greased bowl, for 10 minutes.) Dough may be frozen after kneading. Divide dough in half with a serrated knife. Shape each into flattened 6-inch disk. Dough will keep for 1 month in an airtight, 1-gallon freezer bag. Defrost in refrigerator for 8 to 16 hours or on the countertop for 4 to 9 hours. Shape, let rise, and bake according to one of the following preparations. White Loaf Whole Wheat or Other Grain Loaf Hearth Braid Dinner Rolls Cinnamon Rolls *Do not over add flour. You may actually use less than 6 C. of flour. This all depends on the weather, the types of ingredients, and the exact amounts. Abbreviations: T. = Tablespoon t. = Teaspoon C. = Cup For more baking ideas...

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Desserts / Baking: What's Hot Now: Halloween Cupcakes

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Halloween Cupcakes Oct 6th 2011, 10:04 Here are some quick ideas for decorating cupcakes for Halloween. Prep Time: 25 minutes Total Time: 25 minutes Ingredients: 24 frosted cupcakes chocolate cookie crumbs* oval shaped cookies various tubes of decorating gels and icings halloween candy gummy treats orange and other colored sprinkles pretzel sticks, optional Preparation: Shop at a store with the largest selection of Halloween candy. Choose candy that would look good as cupcake decorations. I was able to purchase individually-wrapped gummy Halloween finger puppets. For stability, I stuck a pretzel stick down into an already frosted cupcake and then put the puppet on top of it. For the tombstone cupcakes, I dipped my already-frosted cupcake into a shallow bowl of chocolate cookie crumbs turning it so crumbs covered the entire top. I wrote R.I.P. (Rest in peace) on the top of an oval cookie (Milano) and gently, but firmly pressed the cooking into the cupcake. For the worm cupcakes, I also began with a cupcake dipped into chocolate cookie dirt. I used a pretzel stick to make a hole in the top of the cupcake. I pushed the worm half way into the hole, so it looked like it was coming out of the dirt. Some bags of candy corn come with little pumpkins in them. You could make a little pumpkin patch on your cupcakes using these. *You may either purchase chocolate cookie crumbs or you can make your own. I just threw an 1/2 cup of plain chocolate cookies into a small food processor and processed until they became crumbs. For a tastier "dirt", feel free to use your favorite sandwich cookie. Don't worry, the white icing won't be that visible.

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Desserts / Baking: Favorite Halloween and Fall Snack

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Favorite Halloween and Fall Snack Oct 6th 2011, 00:45 I've been eating this snack each October for the last couple of years. In fact, I'm actually eating some of this Sweet and Salty Treat right now. It's amazing how this combination tastes just like the Payday Candy Bar. If you're looking for the perfect snack while watching a few scary movies, this is it. Plus, my daughter likes it on her vanilla ice cream. Sign-up for my FREE Weekly Newsletter Like me on Facebook Follow me on Twitter Photo � Carroll Pellegrinelli

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Desserts / Baking: What's Hot Now: Dark Chocolate Chess Pie

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Dark Chocolate Chess Pie Oct 5th 2011, 10:03 While at my daughter's church choir Christmas party, I was talking to the other mothers about homemade gifts. One mother said she always gives her neighbors Dark Chocolate Chess Pies. Of course, my initial thought was "I want to be her neighbor." My next one naturally was to get her recipe. Many thanks again to Josie for sharing her recipe for this exquisitely delicious pie. All About Chess Pies Chess Pie Recipes How to Make a Chess Pie with Photo Instructions Prep Time: 25�minutes Cook Time: 30�minutes Total Time: 55�minutes Ingredients: 2 9-inch unbaked pie crusts in glass baking dishes 1 cup butter 6 ounces dark chocolate 3 cups sugar 2 tablespoons flour 6 eggs 2 teaspoons vanilla 12 ounce can evaporated milk Optional: Whipped Cream Preparation: Preheat oven to 400 degrees F. Bake pie crusts blind by either using pie weights in pie crusts or prick holes in bottom and sides to prevent bubbling. Bake for 8 minutes. Remove from oven to rack. Decrease oven temperature to 375 degrees F. In large saucepan on low melt butter and chocolate, stirring occasionally. In medium bowl, combine sugar and flour with wire whisk. In another bowl, whisk together eggs, vanilla and evaporated milk. Add a couple of tablespoonfuls of the melted chocolate mixture to the egg mixture and stir. Add both sugar and egg mixtures to pan of melted chocolate. Stir to combine. Increase heat to medium and stir constantly for 10 minutes. Evenly divide filling between the 2 pie pans. Bake for 30 minutes. Makes 2 Pies. (One to share and one to eat?) Serve with whipped cream. Try These Other Dark Chocolate Recipes Dark Chocolate Chip Bundt Cake Dark Chocolate Molten Lava Cakes

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Desserts / Baking: What's Hot Now: Quick Caramel Corn

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Quick Caramel Corn Oct 5th 2011, 10:03 Quick Caramel Corn is just three ingredients that are microwaved and poured over popped corn. Prep Time: 20 minutes Total Time: 20 minutes Ingredients: 1 large bag of popcorn, prepared 1/2 cup butter 10 large marshmallows 1/2 cup brown sugar Preparation: Place above in microwave bowl. Microwave for short periods to melt butter and marshmallows. Stir until all incorporated into a smooth mixture. Bring to a full boil in microwave for about one minute. Pour prepared popped corn.

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Desserts / Baking: Almost Wordless Wednesday - Caramel Apple Cake

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Almost Wordless Wednesday - Caramel Apple Cake Oct 5th 2011, 00:59 I love apple time. I just can't seem to get enough desserts and breads made with apples. I came-up with this version of a Caramel Apple Cake, because I love that apple - caramel combination you get at the fair. If you like that combination too, I know you'll enjoy this cake. Sign-up for my FREE Weekly Newsletter Like me on Facebook Follow me on Twitter Photo � Carroll Pellegrinelli

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Desserts / Baking: What's Hot Now: Dutch Apple Pie

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Dutch Apple Pie Oct 4th 2011, 10:03 Not many people can resist the crumb crust on top of this Dutch Apple Pie. Prep Time: 25 minutes Cook Time: 50 minutes Total Time: 75 minutes Ingredients: 6 medium apples, peeled and sliced 1/2 cup sugar 2 tablespoons flour 1/2 teapoons nutmeg 2 tablespoons lemon juice 1 unbaked 9-inch pie shell --- 1/2 cup sugar 1/2 cup flour 1/2 cup butter, cold Preparation: Preheat oven to 425 degrees F. In large mixing bowl, combine ingredients except crust and last set of ingredients. Pour into prepared crust. Combine last set of ingredients with a pastry blender until it resembles course crumbs. Sprinkle over apples in crust. Bake for 10 minutes. Turn oven down to 350 degrees F. and bake for 30 or more minutes. While baking tent pie, if necessary. Servings: 8

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Desserts / Baking: What's Hot Now: Pumpkin Cheesecake

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Pumpkin Cheesecake Oct 4th 2011, 10:03 Graham Cracker Crust: 1-1/2 cups graham-cracker crumbs 1/4 cup granulated sugar 6 tbsp. butter, melted Mix graham-cracker crumbs and sugar together. Blend in melted butter. Press into a 9-inch springform pan. Set aside. Pumpkin Cheesecake: 3- 8 ounce bars cream cheese 3/4 cup light brown sugar 3/4 cup granulated sugar 5 large eggs 16 oz. solid-pack pumpkin, canned 1/2 tsp. cinnamon* 1/2 tsp. nutmeg* 1/4 tsp. cloves* 1/4 tsp. allspice* 1/2 cup heavy cream * or use 1-1/2 tsp. pumpkin pie spice Preheat oven to 325 degrees F. Beat cream cheese until smooth. Add sugars and blend. Scrape bowl with a plastic spatula to avoid lumps. Add eggs, one at a time, blend in and scrape the bowl after each addition. Blend in pumpkin and spices. Blend in heavy cream. Pour mixture into prepared crust. Bake for 1 1/2 hours or until center just sets. Cool. Chill. Chocolate Mousse: 2 cups heavy cream 8 oz. semisweet chocolate 5 egg yolks 1/2 cup granulated sugar 2 tbsp. water Whip heavy cream to medium peak. Set aside. Melt chocolate over double boiler. Set aside. Whip yolks until pale. Boil sugar and water to 245 F. (If you do not have a candy thermometer, use a teaspoon to spoon out some of the syrup and drop it into ice water. A soft ball of sugar should form in the ice water.) Pour the hot sugar into the yolks while whipping, and continue whipping to cool. Add 1/4 of the whipped cream to the cooled yolk mixture. Add the chocolate. Fold in the rest of the whipped cream. Pour on top of the pumpkin cheesecake and freeze for 24 hours. Ganache: 1/4 cup heavy cream 4 tbsp. unsalted butter 9 oz. semisweet chocolate, chopped In a small saucepot, bring the cream and butter to a boil. Pour over chopped chocolate, and stir until smooth. To serve: Unmold the cheesecake and, while it is frozen, pour ganache over the top and let drizzle down the side. Refrigerate until serving time.

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Desserts / Baking: Baby's Chocolate Streusel Bars

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Baby's Chocolate Streusel Bars Oct 3rd 2011, 14:05 Not only does October bring fall weather, but it brings a new book from Laura Childs. Skeleton Letters combines a murder mystery with scrapbooking and really good food. Plus, it's set in one of my favorite southern cities, New Orleans. Baby's Chocolate Streusel Bars is just one of the many recipes that can be found in Laura's new book. Baby's Chocolate Streusel Bars Skeleton Letters More About Laura Childs and Her Fantastic Books Sign-up for my FREE Weekly Newsletter Like me on Facebook Follow me on Twitter Skeleton Letters Book Cover Photo � Laura Childs

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Desserts / Baking: What's Hot Now: Ghosting

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Ghosting Oct 3rd 2011, 10:03 Want to begin a new Halloween tradition in your neighborhood, and get the excitement started early? Ever been Ghosted? Ghosting is done a week or more before the big day. All you need is some Halloween candy, 2 brown paper lunch bags, 2 copies of the "You've Been Ghosted" letter and 2 copies of the Ghost picture. Put the candy, one letter and one picture in each of the brown paper bags. When it's dark, sneak over to a neighbor's house with an adult, leave the bag on their porch, ring the bell and run away. Don't let them see you. Your Ghosted neighbors will in turn, ghost two more people. Before you know it, it will spread throughout the neighborhood.

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