Mixed Greens with Wild Blueberry Dressing, Herbed Goat Cheese & Spiced Pecans

Hey Friends! I'm back in the kitchen now that my exam is over and I am so happy to be here! Hopefully I'll post more regularly and have time to start tackling some cool dishes that I've been wanting to do for a while. I'll share everything with you as I go. :)

Want to eat the best salad of your life? Make this salad!!! Seriously the best thing ever. Plus, it plates up beautifully so your dinner party guests will be wowed by how "fancy" it is. While it is a bit of work because you have to make all of the components prior to assembling your salads, if you prepare the components the day before, then you just have to plate it up when your guests come over. Its an awesome dinner party dish.

All of the below recipes are from the cookbook No more Secrets - recipes from the Cow Bay Cafe by Adrienne Johnston.

 First, make the spiced pecans.

Ingredients:

• 3 tbsp corn syrup
• 1 1/2 tbsp sugar
• 1/2 tsp salt
• 1 large pinch chipotle powder
• 1 1/4 cups pecan halves

Method:

1. Preheat oven to 325F. Line a baking sheet with parchment paper. Place a 30 cm piece of foil on a flat, heat-proof work surface (I used my cutting board).
2. In a medium bowl, combine corn syrup, sugar, salt and chipotle powder. Add the nuts and mix well. Spread nuts on the prepared baking sheet in a single layer and bake for 12-15 minutes, stirring every five minutes until golden brown.
3. Spoon them onto the prepared foil and cool slightly. Quickly separate the nuts and cool thoroughly. Store in an air-tight container.

Next, make the blueberry dressing.

Ingredients:

• 1 cup frozen blueberries
• 1/4 cup granulated sugar
• 1/4 cup tarragon vinegar
• 1 cinnamon stick
• 1/2 tsp ground ginger
• zest and juice of one lemon

Method:

1. In a medium pot over medium-high heat, place the blueberries, sugar, vinegar, cinnamon stick, ginger and lemon zest and juice. Bring to a boil and simmer for five minutes. Then remove from heat and cool. Refridgerate until ready to use.

Then, make the herbed goat cheese.

Ingredients:

• 1 small log goat cheese
• 3 tbsp tarragon vinegar
• fresh basil and tarragon

Method:

1. Finely chop basil and tarragon. Combine goat cheese, tarragon vinegar and chopped herbs. Set aside in fridge.

Finally, assemble your salads when ready to serve (don't preassemble them).

Method:

1. Toss mixed greens (approx 9 cups) lightly with olive oil, some kosher salt and fresh ground black pepper.
2. Place a puddle of the blueberry dressing on a plate. Mound some of the greens onto the blueberry dressing.
3. Place a few pieces of the herbed goat cheese and some of the pecans on top.
4. Serve immediately.

Hope you enjoy this one!! We most definitely did. What's your favorite salad to make when you have dinner guests?

Happy Cooking my Friends!

Baked Brie & Pear Feuilletés

I have to apologize... my photos in my next couple of posts are going to leave something to be desired. They are from my Easter dinner and I did not get time to snap many photos... just what I could sneak in with my iPhone while serving my family. So, take it from me - even if my photos aren't beautiful, the recipes are delightful. So read on my friends!

If you're ever in need of a quick, but impressive appetizer, make this yummy Baked Brie & Pear Feuilletes (feuilletes is a french term for any appetizer served on puff pastry in case you're wondering). It tastes amazing and comes together really quickly. Assemble and bake when your guests arrive and they will definitely be impressed. 

Are you ready? Here's how easy this is:

Baked Brie & Pear Feuilletes

Recipe adapted from ziplist.com

Ingredients:

• two sheets puff pastry, thawed
• 1 ripe pear, thinly sliced
• 1/2 cup pecan halves
• 4 oz brie (with rind on)
• freshly ground black pepper

Method:

1. Preheat oven to 375F. Line a large baking tray with parchment paper. Set aside.
2. Roll out the first sheet of puff pastry then place on the baking tray. Repeat with the second piece (should be about 1/4 inch thick). Sprinkle with half the brie, then arrange the pear slices artfully on top. Sprinkle with the pecans and then the remainder of the brie. Top with a bit of fresh ground pepper.
3. Bake in the preheated oven until the puff pastry is golden brown and the cheese is melted, about 15-20 minutes.

Yep, thats it. While your guests are enjoying their first glass of wine, your house will be smelling heavenly while this divine appy bakes up.

Give it a try. Your guests will thank you. :)

This post has been linked up with the Recipe Party over at the Sweet Spot. Head on over to see what other bloggers baked up this week. :)
Happy Baking my Friends!

Cranberry, Rosemary and Toasted Pecan Bread

Happy New Year!! I hope you all had a great evening ringing in the New Year last night. We had a fairly quiet night here - complete with a Harry Potter movie marathon and a family nacho making competition (post, complete with pictures and an announcement of the winner to follow soon!!). Despite being quiet, it was very enjoyable and gave us a great chance to reflect on the year just past and set some goals/ resolutions for the new year.

In some ways this has been a really challenging year and in other ways it has been a spectacular year. We've had a number of difficulties within our family including a number of health issues, but we're getting by. We've also been blessed with being able to take some beautiful vacations together and enjoyed success in our studies and careers. I hope you and your family have been blessed this year and haven't encountered too many challenges. Thanks for following along on my blogging journey and checking back regularly to see what I'm up to. You guys really keep me going some times. :)

With some of my time off over the holidays, I've had time to reflect, cook and bake! One of my baking escapades included this cranberry, rosemary and toasted pecan bread. It was absolutely spectacular!!! This is probably the best bread I've made all year (and if you look back, you'll notice I make quite a lot of bread). The bread is beautifully moist, light and flavourful and is delicious on its own, or toasted and spread with a little butter. It would also probably make great grilled cheese sandwiches with some proscuitto and gruyere cheese.



Cranberry, Rosemary and Toasted Pecan Bread

Recipe adapted from Amy's Kitchen Table

Ingredients:

• 1 cup toasted pecans, coarsely chopped
• 1 1/3 cups warm water
• 1 pkg active dry yeast (1/4 oz)
• 2-3 cups bread flour
• 1 cup whole wheat flour
• 1 tbsp kosher salt (2 tsp would be enough if you aren't a big fan of salt - the bread is fairly salty)
• 1 tbsp granulated sugar
• 3 tbsp fresh rosemary, chopped
• 1/2 pkg of fresh cranberries
• 1/4 cup red wine
• 1/3 cup brown sugar
• 1 large egg
• 1 tbsp water
• coarse salt for sprinkling

Method:

1. First, make the cranberry sauce you will use in the dough and when assembling the bread. Place cranberries, red wine and brown sugar in a small saucepan. Cook over medium-low heat until cranberries are popping and the sauce is very thick (about 15 minutes). Set aside to cool while you prepare the dough.
2. Stir together warm water and yeast. Cover with plastic wrap and let stand for five minutes or until frothy. Place in the bowl of a stand mixer fitted with a dough hook attachment. Add 2 cups all purpose flour and the whole amount of whole wheat flour, salt, sugar and rosemary and mix until dough comes together. Knead with dough hook for 4-5 minutes until smooth and elastic. Add 1/4 - 1/2 of the cranberry mixture and work into bread. You may need to add up to one cup of additional all purpose flour in order to make the dough the correct consistency (should be smooth and just slightly tacky). Mix in the pecans. Some pecans may stay in the bottom of the bowl, just turn the dough out onto the counter and knead in those pecans with your hands, using fingers to push them into the dough. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap and place in a warm place to rise for one hour.
3. Line a baking sheet with parchment paper. Combine egg and 1 tbsp water to make egg wash and set aside.
4. Turn dough out onto lightly floured surface and roll out until about 1/2 inch thick (roughly into a 12 x 12 inch square. Fold in 1" flaps on each side of the dough. Spread the dough with the remaining cranberry sauce. Then starting at the top, roll the dough tightly (as you would if making cinnamon buns). Pinch the seam so that the roll stays together.
5. Lay the roll seam side down on the prepared baking sheet. Cover with plastic wrap and place back in warm place to rise for 45 minutes. During the last 10 minutes of the rise time, preheat oven to 350F. Brush dough with egg wash. Then using a sharp knife, make slashes diagonally across the dough at two inch intervals all the way down the loaf. Sprinkle with coarse salt.
6. Bake in preheated oven for 40 minutes or until loaf sounds hollow when you perform the "knock test". Cool completely before slicing.  

Make this bread! You won't be disappointed and it will disappear very quickly in your house.

This post has been Yeast Spotted!

Happy Baking my Friends! All the best to you in 2012!



 

The Daring Bakers Challenge - March 2011 - Yeasted Meringue Coffee Cake!

I am most definitely posting late for this month's Daring Bakers' Challenge. It has been an insane month and it seems that just yesterday I was posting about our Panna Cotta challenge. Well, surprise, an entire month has flown by and I feel like I have nothing to show for it. But at least I managed to complete the challenge! And had a good time doing it! The March 2011 Daring Bakers' Challenge was hosted by Ria of Ria's Collection & Jamie of Life's a Feast. Ria & Jamie challenged the Daring Bakers to make a yeasted meringue coffee cake. I made two of the coffee cakes - the first one I stuck to the recipe and used cinnamon sugar, chocolate chips, and toasted pecans. I shaped this bread differently - more of an "S" shape then cut down the middle to show off the meringue. The second coffee cake I sprinkled on a tiny bit of the cinnamon sugar, fresh cranberries, toasted pistachios, almonds, and the zest of one lemon. I shaped this one like the wreath we were challenged to make. I found this to be a very similar technique to that of the Stollen Wreath we made at Christmastime, the only additional challenge was rolling it up without the meringue squishing out the sides! I will definitely be making this recipe over and over again with different fillings! The possibilities are endless and it really does look nice when it is baked. Not to mention the fact that the house smelled absolutely heavenly while it was baking away in the oven. It was pretty tough to wait for the loaf to cool before hacking into it!

There are a couple of parts to this recipe, the first being the sweet dough.

Yeasted Coffee Cake Dough

Ingredients:

• 4 cups flour


• 1/4 cup sugar


• 3/4 tsp salt


• 1 pkg active dry yeast


• 3/4 cup whole milk


• 1/4 cup water


• 1/2 cup unsalted butter, at room temperature

Method:

1. In a large mixing bowl, combine 1 1/2 cups of the flour, the sugar, the yeast, and the salt. Set aside.


2. In a saucepan, combine the milk, water and butter. Heat over medium heat until the mixture is warm and the butter is melted.


3. With an electric mixer on low speed, gradually add the warm liquid to the flour/ yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and one more cup of the flour and mix for 2 more minutes.


4. Switch to your dough hook and stir in enough of the remaining flour to make a dough that holds together. Knead with the dough hook for 8-10 minutes until the dough is smooth, soft, sexy and elastic, adding extra flour as needed.


5. Place the dough in a lightly greased bowl, cover with plastic wrap and then a tea towel. Place in a warm, draft free place until risen and doubled in bulk, about 1 hour.


6. Prepare your fillings.

The next component of this coffee cake is the meringue filling. The meringue is super easy to whip up as long as you have a stand mixer that you can just turn on high and walk away!! Which I do, so of course I LOVE making meringue because it turns out perfect every time. :) Ingredients:

• 3 large egg whites, at room temperature


• 1/4 tsp salt


• 1/2 tsp vanilla


• 1/2 cup sugar

Method:

1. Once the dough has doubled in bulk, make the meringue. Using a very clean mixing bowl, beat the egg whites and the salt on low speed for 30 seconds, then increase speed to high until the egg whites and foamy and opaque. Add the vanilla and then start adding the sugar, a tablespoon at a time, beating until stiff, glossy peaks form.

Mix up 2 tbsp of sugar with 1/4 tsp cinnamon in a small bowl. Set aside. Also prepare one cup toasted pecans and 1 cup semisweet chocolate chips (or as I did for my other bread - sprinkle with cranberries, pistachios, almonds and zest of 1 lemon).

The last step is to assemble the bread!

Method:

1. Line two baking sheets with parchment paper.


2. Punch down the dough and divide in half. On a lightly floured surface, working with one piece of dough at a time, roll out the dough into a rectangle about 20x10 inches. Spread half the meringue over the dough, leaving about 1/2 inch of room on each side. Then sprinkle with 1/2 of the cinnamon sugar mixture, 1/2 of the nuts and 1/2 of the chocolate.


3. Roll the dough up jelly-roll style, starting on the long side. Pinch the seam closed to seal. Bring the ends of the log around and seal together, forming a ring, tucking one end into the other and pinching to seal.


4. Using a sharp knife, slash the dough evenly about 1 inch apart.


5. Repeat with remaining ingredients. Cover with plastic wrap and let rise again for about 1 hour.


6. Preheat the oven to 350F. Take 1 egg and beat well. Brush the loaves with the egg wash just prior to placing in the oven.


7. Bake the loaves for 25-30 minutes in the preheated oven until risen and golden brown. The dough should sound hollow when tapped.


8. Remove from oven to cooling racks until well cooled. Just before serving dust the tops lightly with cocoa powder or icing sugar (or both) to give them a pretty look. These are best if eaten fresh, the first day or two is ideal.

Yummers! They were great! The meringue sort of absorbs into the bread to make it so moist and delicious tasting. You'll have to restrain yourself from eating the whole loaf!

Thanks Ria and Jamie for such a lovely challenge! My favorite part about this challenge was the fact that it took elements that most of us Daring Bakers were familiar with and did something totally unexpected with them. I mean who would have thought of putting meringue into a sweet bread?! I know I never would have. I can't wait to have a look around at what all of the other fabulous Daring Bakers did with their challenges. Check it out if you have a second at the Daring Kitchen website. You won't be disappointed. :)

Hope everyone had a great Monday! Only 4 days left til the weekend. :) The count down is on!!!!!

Happy Baking my Friends!

Addictive Rosemary Pecans

Mmmmmm pecans!! Whats better than pecans? Toasted, seasoned pecans! Thats what this recipe is all about - toasty & spicy. The first time I came across this recipe I thought, wow, what a lame name for a recipe that sounds so good... I mean, surely Cinda Chavich, queen of cookbook writing could come up with a better name for the recipe. However, after I tried them the first time, I understood why the name had to be "Addictive Rosemary Pecans", you seriously can't stop. And an unwritten rule goes that you MUST double this recipe every time you make it, because you won't have enough if you just make one batch! This recipe is so well used that my cookbook actually opens to this page every time I pick it up.

So do try these pecans! You can eat them as is or you can top salads with them or really just do whatever strikes your fancy. But be warned - make the recipe and share it... you won't want to share, but you should. Nuts pack a whole lot of calories & fat grams per serving, so be sure to make yourself share... your waistline (and your husband/ boyfriend) will thank you!

The Addictive Rosemary Pecans
Recipe from the Girl Can't Cook by Cinda Chavich

Ingredients:

• 3 cups whole pecans (I mix it up - last time I did a mix of cashews and pecans)
• 2 tbsp olive oil
• 1/4 tsp cayenne pepper
• 1 tsp salt (I like kosher)
• 2 tsp brown sugar
• 2 tbsp minced fresh rosemary

Method:

1. Preheat oven to 400F. Place pecans on a rimmed baking sheet in a single layer and toast for 5-10 minutes. The nuts should be hot and fragrant, but watch them carefully so they don't burn.
2. Meanwhile, in a large bowl, combine the olive oil, cayenne pepper, salt and brown sugar, mixing it well to form a slurry. Stir in the rosemary. Pour the hot, toasted nuts into the bowl and toss with the seasoning mix for several minutes, until all the nuts are coated and cooled. Makes about 2 cups.

Oh yeah, did I mention how easy this recipe is? Put the nuts in some pretty glasses (you could use martini glasses or something cute like that) and strategically place on your coffee table when you have guests over. One handful of these and they will be hooked!

Happy Cooking my Friends!

Maple Pecan Shortbread

So I know shortbread cookies are associated with the holiday season, but really, you can make shortbread any time of the year. I would encourage you not to make it all the time since it is quite high in fat and calories, but as a treat once in a while it should be just fine. This shortbread is extra special with the addition of maple syrup, toasted pecans and a little bit of orange zest. The cookies have a bit of an exotic edge to them while still maintaining the traditional shortbread texture and richness. Be sure to cut these cookies small - they're rich and you won't need more than a couple of bites to be satisfied.

These cookies are quick to whip up and they taste great - they're a real treat. Bring them to work and share them with your co-workers. They'll be really pleased - and if you cut them small, they won't be worried about not sticking to their healthy eating new years resolution!


Maple Pecan Shortbread
Recipe from Holiday Cookies (www.cuisineathomespecials.com)

Ingredients:

• 1 1/4 cups cake flour
• 1/4 cup cornstarch
• 1/4 tsp table salt
• 1 stick unsalted butter, softened (1/2 cup)
• 2 tbsp brown sugar
• minced zest of 1/2 an orange
• 1/4 cup pure maple syrup
• 1/2 tsp maple extract
• 1/4 cup pecans, toasted, chopped
• icing sugar for dusting

Method:

1. Whisk flour, cornstarch and salt together in a bowl. Set aside. Cream butter, brown sugar, and zest together in a bowl with a mixer until blended. With the mixer running, slowly drizzle in syrup and extract; beat until incorporated.
2. Add flour mixture to butter mixture in 2 or three additions, beating at low speed just until combined. Fold in the nuts.
3. Pat dough into an 8" square about 3/4" thick on the prepared baking sheet. Bake 30-40 minutes, or until richly brown around edges and golden in the center. Sprinkle a thick layer of icing sugar over the shortbread
4. While hot, trim edges, then cut into 1" squares and let cool on the pan to room temperature. To serve, transfer shortbread to platter.

*Note: These cookies can be frozen for up to one month.

*Note: as you pat the dough onto the baking sheet, periodically dip your fingertips in a bowl of water. This will help keep them from sticking to the dough.

Give this recipe a try! You will love how quick it is to whip up and how deliciously unique this shortbread is.

Happy Baking my Friends!

Meal in a Muffin

Looking for a muffin that will actually fill you up? I was when I stumbled across this recipe in one of my favorite cookbooks - The Girl Can't Cook by Cinda Chavich. This muffin is dense, heavy and packed full of energy and nutrients that will power you through all the way to lunch! They have great flavour and lots of texture. This muffin is low in fat, high in fiber and definitely stands up to being tossed in your bag when you're rushing out the door to work.

I know the photos don't look all that appealing, but do try this recipe - it is worth it. And my favorite part about this recipe is that it is low in sugar and instead of adding oil, you add fat free plain yogurt - a hit of calcium and no added fat! What more can you ask for? Other than a skinny latte to go with of course!

Meal in a Muffin

Recipe from The Girl Can't Cook - p.92

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1 cup chopped dates, cut into small pieces
• 3/4 cup brown sugar
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup chopped pecans or slivered almonds
• 2 eggs
• 1 egg white
• 2/3 cup plain, nonfat yogurt
• 2 tsp pure vanilla extract
• 3 cups grated carrots
• 1 cup grated apple

Method:

1. Preheat oven to 350F.
2. In a large bowl, mix together the all-purpose flour, whole-wheat flour, dates, brown sugar, cinnamon, nutmeg, baking soda, salt and pecans or almonds.
3. In another bowl, whis the eggs, egg white, yogurt and vanilla together until smooth. Pour into the dry ingredients and stir with a fork until just barely combines. Fold in grated carrots and apple.
4. Grease a muffin tin or line it with paper cups. Spoon batter into cups - they should be about 3/4 full. Bake 40-45 minutes, until tops are firm and skewer inserted into center of muffin comes out clean. Makes about 18 muffins.

One tip for you - if you buy whole dates, they can be difficult to chop - they're so sticky! Use your kitchen shears to chop them into manageable bits. :) This is such a great recipe to make on Sunday evening - the muffins will last you for breakfast all week if you keep them in the freezer. Just pop a couple out of the freezer into a baggie in the morning on your way out the door. By the time you're ready to eat your breakfast at the office, they'll be thawed out for you to enjoy.

Happy Baking my Friends!!

Salad with Pears, Candied Pecans and Goat Cheese

I made this salad for our Thanksgiving dinner and quite frankly hadn't thought of it much since then... until today that is. I have some cinnamon sugar pecans toasting in the oven and was reminded of the lovely candied pecans on this fantastic salad - definitely long overdue in posting this recipe.

The combination of the goat cheese, pears and pecans along with the delicious and easy vinaigrette and voila - you have this amazing and simple salad that is sure to please even the most discerning palate. Make it for your dinner party to please your guests or for a week night dinner - if you add some roasted chicken you've got yourself a meal. I found this recipe on fellow food-blogger's site - Food & Whine. Jen's blog is a great resource when you're looking for any kind of recipe - check it out when you have a minute!

Salad with Pears, Candied Pecans and Goat Cheese

Recipe from Food & Whine

Ingredients:

• 1/3 cup pecans
• 3 tbsp icing sugar
• 1/8 tsp allspice
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 2 tbsp orange juice concentrate, thawed
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp garlic, minced
• 1/2 tsp liquid honey
• 1/2 tsp dijon mustard
• 8 cups baby spinach leaves or mixed greens
• 1 large ripe pear, thinly sliced or cut into matchsticks
• 2 oz goat cheese

Method:

1. Preheat the oven to 350F. Spray a baking sheet with non-stick cooking spray.
2. Rinse pecans in cold water, drain but do not let them dry. Combine icing sugar, cinnamon, allspice and nutmeg in a small bowl. Toss pecans in the mixture and coat them well. Spread on the prepared baking tray.
3. Bake 8-15 minutes in center of the oven. Keep a close eye on them - they burn quickly. Remove and cool. Set aside.
4. Combine spinach, pear and goat cheese in a large bowl.
5. Whisk the juice concentrate, oil, vinegar, garlic, honey and mustard together in a small bowl. Pour the dressing over the salad and toss to coat. Garnish with the pecans.

**Note: candied pecans can be made up to two weeks in advance: make ahead and store in an airtight container.

This is a great salad - even people who don't usually like salad will like this one! The flavours are delicious and it is on the sweeter side. No scary vegetables in this salad - its all down-to-earth, easy-to-find ingredients. Hope you enjoy this one!

Happy Cooking my Friends!

Pumpkin Pie with Streusel Topping

Happy Halloween! Hope you are having a spooktacular night. :) Tonight is my last post about anything pumpkin for a while, so rest assured, if you're getting a little sick of the halloween and pumpkin theme, it will be over as of tomorrow!

I made this pumpkin pie for Thanksgiving and it was a huge hit! The crust is made with whole wheat flour which really adds a depth of flavour and texture to the pie in a very unexpected way. The streusel topping adds a tasty crunch to the pie as well and was enjoyed by everyone - even the non-pumpkin pie eaters.

Whole Wheat Pie Crust

Recipe from Anna Olson

Ingredients:

• 1/2 cup plus 3 tbsp all-purpose flour
• 1/2 cup whole wheat flour
• 2 tsp sugar
• 1/2 tsp salt
• 1/2 cup cool, unsalted butter
• 2 tbsp whisked whole egg
• 1 tbsp cold water
• 1 tsp white vinegar or lemon juice

Method:

1. In a food processor (or by hand) combine both flours, sugar and salt. Cut butter into small chunks and add to the flour, mixing until the mixture is crumbly. Whisk egg, water and vinegar together and add to the flour mixture. Mix until dough comes together. Shape dough into a disk, wrap in plastic and refrigerate at least one hour.
2. On a lightly floured surface, knead the pie dough slightly to soften, then roll out the dough into a circle just under 1/4 inch thick. Dust a nine inch pie plate with flour and place rolled pastry in the dish. Crimp the edges to make them look pretty. Chill the pie shell while preparing the filling.

Pumpkin Pie with Streusel Topping

Recipe from The Guy Can't Cook

Ingredients:

• 1 1/2 cups canned pumpkin
• 3 large eggs
• 1/2 cup packed brown sugar
• 2 tbsp cognac or bourban
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp grated nutmeg
• 1/2 tsp ground ginger
• 1/2 cup whipping cream
• 1/2 cup whole milk
• 1/4 tsp salt
• 1/4 cup packed brown sugar
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter, softened
• 1/4 cup finely chopped pecans

Method:

1. Preheat oven to 350F. Whisk together pumpkin, eggs, first brown sugar amount, cognac, cinnamon, cloves, nutmeg, ginger, cream, milk and salt in a large mixing bowl. If you want a really fluffy pie, separate the eggs. Add yolks to batter, then in a separate bowl beat the whites until they form stiff peaks. Gently fold the egg whites into the pumpkin mixture.
2. In a small bowl, combine all the topping ingredients. Mix with your hands until butter is incorporated with the sugar and flour and the mixture is crumbly. Set aside.
3. Pour filling into prepared pie shell. Bake for 40 minutes, then sprinkle with topping and continue to bake 15 minutes longer, until center is set and topping is browned (this time took about 20 minutes longer for my pie, so keep an eye on your pie and make sure the center is set before you take it out of the oven). Remove from oven and cool thoroughly before slicing.
4. Serve wedges of pie with a dallop of sweetened whipped cream or a small scoop of vanilla ice cream. A few slices of candied ginger make a nifty garnish too!

Well, thats the last of the pumpkin recipes for a while. For those of you in the USA, you can try this pie recipe out for your Thanksgiving, which I believe is coming up in a couple of weeks!

Happy Baking my Friends!

4 Layer Pumpkin Cake

Since it's halloween weekend, I thought another post or two about some yummy things to do with pumpkin would be fitting. This cake received rave reviews from friends and family and I have to agree it is delicious. I didn't initially want to make it for a couple of reasons... but the main one being that it uses a package of cake mix. I don't like cake mix - I think its full of processed garbage that doesn't really belong in any one's mouth and I don't particularly like the taste of it. But after some convincing on behalf of my sister I decided I would try it out.

It really doesn't save you any time, but the recipe has so many other good things in it that you really forget you've put something from a box into the mix. So if you're skeptical after reading the recipe, take my word for it - it's delicious. This cake is even better after it sits for a night or two - be sure to make it a day ahead.

Luscious 4 Layer Pumpkin Cake

Recipe from Kraft Canada

Ingredients:

• 1 pkg. (2-layer size) yellow cake mix
• 1 can (14 fl oz/398 mL) pumpkin, divided
• 1/2 cup milk
• 1/3 cup oil
• 4 eggs
• 1-1/2 tsp. pumpkin pie spice, divided
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 cup icing sugar
• 3 cups thawed Cool Whip Whipped Topping
• 1/2 cup caramel ice cream topping
• 1/2 cup chopped toasted pecans

Method:

1. Heat oven to 350F. Grease and flour two 9-inch cake pans (I used parchment in the bottoms on the pans instead of flouring them). Beat cake mix, 1 cup pumpkin, milk, oil, eggs and and one tsp of the pumpkin pie spice in a large bowl until well blended. Pour into the prepared pans.
2. Bake 28-30 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cakes in pans for 10 minutes. Remove from pans to wire racks and cool completely.
3. Beat cream cheese in a small bowl until creamy. Add sugar, remaining pumpkin, and remaining spice. Mix well. Gently stir in cool whip.
4. Cut each layer of the cake in half horizontally. Spread cream cheese frosting between layers. Do not frost top layer. Drizzle cake with caramel sauce just before serving and sprinkle with toasted pecans. Refrigerate leftovers.

This is definitely a great way to use up any leftover pumpkin! Tastes delicious and the ingredients are really basic. I hope you enjoy it and I promise, after this weekend, no more pumpkin desserts for a while!!!! Happy Halloween Everyone!