Pumpkin Pudding Brulee

There is no shortage of seasonal inspiration in the fall. It almost seems that before the summer sun even fades bloggers are starting up their seasonal love. I admit I start marking recipes almost before its was cool enough to bake in the house. This year I finally found fuel for a cooking torch that I received as a gift a while back (thanks again Amy!). I was really excited and may have gone a bit overboard (as noted by the semi-charred crust on top) but I did start to get the hang of it - sometimes getting things picture perfect can be a bit difficult.

I am sorry to admit that I am not sure what recipe I used for this so I can't share it but there are so many on line to get your pumpkin fix.

The Moistest Pumpkin cake ever!

So AGAIN this year there is a pumpkin shortage and when I went to the store they were just about cleaned out! I guess that means all of the plans I had for pumpkin cheesecakes are going to be on hold till next year? I was happy that I got one of the last few cans and made this cake because true to its name it was so absolutely moist and delicious. However, as usual I decided that I couldn't wait to spring my cake open (the restless peanut gallery who kept asking "is it done yet?" may have contributed to that!) though it was far from cooled so it kinda crumbled making the picture a little less pretty. (Food Photo hint #14595 if you mess up your cake stick it in a martini glass and pretend that's how its suppose to look!)

The cake took a bit longer that expected at least 20 - 30 min more due to subbing out the bundt pan for a springform. It was a good option as the batter was perfectly contained though it did rise above the edges in the oven but I think that I would like to invest in a proper bundt cake form. I first found this pudding pie recipe that sounded absolutely sinful with airy light layers on creamy mouse but in the end the cake won out with my friends. If I and lucky enough to find more cans of pumpkin you know what I will be doing later! 

Brandy Soaked Cherry, Chocolate and Almond Blondies

I know I have mentioned smittenkitchen before- she is just amazing at inspiring me into crazy baking adventures and keeping me from fitting those skinny jeans! I can't put all the blame on her though as this time it was a birthday party and some friends over for dinner that got me asking "What should I bake?" A quick search pointed me to this super flexible blondie recipe. I absolutely agree with her comments in this recipe, being able to use melted butter instead of a standard room temp is a wonderful time saver and these blondies are easily going to become my go-to when I need a baked good fast!

 

I made two batches in just one weekend using the double recipe for the 9 x 12 pan and my only criticism is it is impossible to wait for these to completely cool! I was a bit too hasty on both batches and ended up with some broken bars that were "damaged" and I had to take care of them!  I guess the diet is on hold till Monday yet again. The version pictured above used dried cherries soaked in some brandy for about 20- 30 min to plump them up and rehydrate them slightly but if you are looking for a more child-friendly dessert you can also do this with hot water. I also made a simpler version using just chocolate chips and walnuts and there were no complaints (in fact I think there was a bit of a fight over the last few crumbs)!

click through for the recipe! and if you want a million mix in suggestions head to smittenkitten's comment section

Homemade Oreo Cookies

This recipe has somewhat be haunting me. Growing up there was really few true "junk foods" in our house, my mom always had a soft spot for potato chips and my dad loves his Oreos. Until recently I really didn't care for potato chips (my boyfriends addiction and their ever presence in my home has changed that a little!) but I have always enjoyed an Oreo. My normal eating habits tend to avoid processed food like Oreos now but I do sometimes get samples from my work of the Oreo Cakesters and I couldn't stop thinking of them. I decided that a dinner I was holding was the perfect chance to try them out (and then hand them out!) without totally killing my NYE resolution (its still Jan I have to give it at least a month!).

I took my recipe from smitten kitchen and as always they were delicious! However the cookies were not really like oreos and the batter was very grainy because of the sugar. I don't know if I did something wrong or this is just the way they are suppose to be. I have to admit... I don't remember if I put in 1c or 1.5c that was in the original recipe but I would suggest using less as they were very sweet. These cookies were made after quite a bit of glogg was consumed so I do have an excuse. Also I did not have the vegetable shortening so I used all butter - the frosting worked out perfectly fine.  These cookies were a serious hit at my party and the review on smitten kitchen mention a version with a bit of peppermint and candy cane that sounds divine. As is they were so good that I secretly hid a few of these cookies pre-party because they were flying off the plate so quickly - definitely go for a double batch!

Keep reading for the recipe....

Upsidedown Apple Ginger bread cake

At the beginning of October I was woken up early on a Saturday morning and told to get dressed in something warm but comfortable and to hurry up! With so little info I was both curious and confused but I decided to go with it and let my boyfriend take me on an adventure.... About 30 minutes later we arrived at Hillview Farm in Gillette, NJ. After a tractor ride out to the field, we focused on finding apples that would stand up to baking....of course while sampling plenty of apples on the way! We spent a great day out on the farm picking different types of apples and enjoying the orchard and came home with a basketful ready to cook up.

I had done some work researching some apple recipes and wanted something different than the standard apple pie or apple crisp so when I saw this gingerbread cake recipe I couldn't resist! For this recipe, I used mainly Cortland apples and I felt that it came out perfectly however any firm, tart apple would be a good choice. Also check out some variations on this recipe made with pears! 

2/10/10- Snow Day Adventures - Ribs & Blondies

Another post with no picture but I couldn't resist mentioning these amazing recipes to others.
After missing out on all the fun the past few winter storms, New Jersey basically shut down in preparation for a huge chunk of mid-week snow on Tuesday night. School was called before 5pm on Tuesday and it was looking like it might be a day stuck working at home. With all of my essentials packed up, I headed to the grocery store to deal with all those stocking up on water and canned goods for the impending storm. My mind was no where near survivalist food, I was much more focused on some lunch time excitement.
I made my first ever attempt at Baby Back Ribs using Alton Brown's recipe. While they were very good I think that the spiced rub overwhelmed the taste of the meat itself at times but I did love the glaze that was basted over the ribs before I broiled them for some color.
I also tried Joy the Baker's Peanut Butter Blondie but left out the frosting in exchange for some mini peanut butter cup pieces and chocolate chunks. These took a little longer than expected to cook (about 35 min) but they were absolutely delicious. I couldn't help but steal the one we had put aside for a photo when I came home from a long day on the road on Thursday.