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First up, is our Chocolate-Peanut Butter Cookie Pie. I found this irresistible recipe on a fellow food blogger's page. Priscilla's Baking Adventures always has some great looking recipes, so I had to pick one. 3 cups powdered sugar 1 cup peanut butter 2 tablespoons butter or margarine, softened 1/4 cup water 2 cups milk chocolate chips, melted Next up is our pumpkin pie. We are going to two Thanksgiving Dinners, and both requested that I bring a pumpkin pie. Well of course I didn't want to just "bring a pumpkin pie." I had to spice it up a bit and make it something special. I found a recipe that incorporated a streusel topping with the pumpkin pie. So here we go with our second recipe: 1 (14 ounce) can sweetened condensed milk 2 egg yolks 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 2 egg whites 1 (9 inch) unbaked pie shell 2 tablespoons all-purpose flour 1/4 cup packed brown sugar 1 teaspoon ground cinnamon 2 tablespoons butter, chilled 1 cup chopped walnuts In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell. Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie. Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set. Source: Allrecipes.com Chocolate Pecan Pie 1 (9 inch) unbaked pie shell 3 eggs 2/3 cup white sugar 1/2 teaspoon salt 1/3 cup margarine, melted 1 cup light corn syrup 1 cup pecan halves 1 1/2 cups semisweet chocolate chips Beat eggs, sugar, salt, margarine, and syrup with hand mixer. Stir in pecans and chocolate chips. Pour into pie shell. Bake until set, 40 to 50 minutes. Let cool before cutting. Source: Allrecipes.com And last but not least... This recipe hails from our Thanksgiving Queen, Martha Stewart. What's not to love? Pumpkin, white chocolate, all with a brownie texture??? I saw it on Cate's Kitchen, and had to try it! Pumpkin-White Chocolate Blondies 2 cups all-purpose flour (spooned and leveled) 1 tablespoon pumpkin-pie spice 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 1/4 cups sugar 1 large egg 2 teaspoons vanilla extract 1 cup canned pumpkin puree 1 package (12 ounces) white chocolate chips Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes. Cool completely in pan. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares. Source: Martha Stewart HAPPY THANKSGIVING EVERYONE!!!
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Baš se ne šali ova jesen, stvarno je stigla. Sa svojim hladnim jutrima i ugodnim danima. I bučama. Obožavam buče. Prilagodljive se, mogu i u slano i u slatko i kuhane i pečene. ma u sve mogu. Jedna brzinska jesenska poslastica, čisto da nisu uvijek galette rezervirane za ljeto. Original recept možete pronaći ovdje. RECEPT: Recept za ispis Za tijesto: 90 g brašna 60 g integralnog brašna 1 1/2 žlice šećera 1/2 žličice soli 1/2 žličice cimeta 60 g hladnog maslaca 120 ml hladne vode Nadjev: 40 g smeđeg šećera 1 žličica cimeta 1/2 žličice soli 1/4 žličice mljevenog muškatnog oraščića 1/4 žličice mljevenog đumbira 1/4 žličice mljevenih klinčića 1 žlica vanilin šećera 2 žlice otopljenog maslaca 100 g pirea od buče 2 jabuke 2 kruške Zagrijte pećnicu na 200 C. U prikladnu posudu prosijte obje vrste brašna. Dodajte šećer, soli cimet pa pomiješajte. Dodajte hladan maslac narezan na manje komade i malo vode. Umijesite. Po potrebi dodajte toliko vode da dobijete glatko tijesto. Na lagano pobrašnjenoj radnoj površini razvaljate dobiveno tijesto u krug. Tijesto prebacite na lim koji ste prethodno obložili papirom za pečenje. U manjoj posudi pomiješajte začine za nadjev, smeđi šećer, cimet,sol, muškatni oraščić, đumbir, klinčiće i vaniliju. Četvrtinu dobivene smjese umiješajte u pire od buče i dodajte još i polovicu otopljenog maslaca. Dobivenom smjesom premažite razvaljano tijesto ali na način da uz rub ostavite nenamazani dio tijesta koji ćete kasnije preklopite preko složenih jabuka i krušaka. Jabuke i kruške operite, narežite ih na četvrtine pa im odstranite srž. Narežite ih na ploške pa ih pokapajte ostatkom otopljenog maslaca i posipajte ostatkom smijese začina. Izmiješajte tako da se jabuke i kruške jednolično oblože. Pripremljeno voće složite na tijesto. Preklopite rubove. Pecite u prethodno zagrijanoj pećnici 45-50 minuta.