Heading out shortly today to Yale Appliance and Lighting in Framingham (http://www.yaleappliance.com/framingham.aspx) to make some desserts, which if you know me, is one of my favorite things to do with my time! I love all things about making desserts but especially about making seasonal desserts this time of year. Now granted, you can find pumpkin puree in the grocery store year round now but do you really want a pumpkin cheesecake in June? Ok, you might, but let’s celebrate the season and eat pumpkin desserts today!
Here are the three recipes I will be featuring at my demo today. If you are in the neighborhood or feel like taking a drive, I promise you, the treats will be worth it! My demos run from 11-3 today–you can get there and back before kickoff this afternoon!
Spiced Cranberry Pumpkin Mini Breads with Sweet and Salty Cashew Butter
For the Pumpkin Minis:
1-15 oz can pumpkin puree
4 large eggs
1 cup canola or vegetable oil
1/3 cup water
1 tablespoon vanilla extract
3 1/2 cup all-purpose flour
1 3/4 cup granulated sugar
1 tablespoon cinnamon
2 teaspoons ground powdered ginger
1/2 teaspoon freshly ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoon salt
2 tablespoons finely chopped candied ginger
1 cup sweetened dried cranberries, chopped
3 tablespoons raw or sparkling sugar
For the Sweet & Salty Cashew Butter:
2 cups salted roasted cashews
3-4 tablespoon canola oil
2 tablespoon brown sugar
Preheat oven to 350 degrees. Spray 8 mini loaf pans with nonstick cooking spray and place on a large baking sheet.
In the bowl of a stand mixer or with electric hand mixer, beat pumpkin, eggs, canola oil, water and vanilla until smooth.
Sift together flour, sugar, cinnamon ginger, nutmeg, baking soda and salt. Add dry ingredients to pumpkin mixture until beat slowly until just combined. Add in chopped candied ginger and dried cranberries and beat again–do not over mix.
Scoop batter into prepared mini loaf pans and sprinkle batter with raw or sparkling sugar.
Bake in preheated oven 35 to 40 minutes or until top springs back when lightly touched or an inserted toothpick comes out clean. Cool on a rack.
Meanwhile, make the cashew butter:
In the bowl of a food processor fitted with the metal blade, combine cashews, 2 tablespoons canola oil and brown sugar. Process on high speed, scraping down the sides of the bowl as needed. Process mixture until smooth adding more oil, 1/2 a teaspoon, at a time if necessary.
Slice the Cranberry Pumpkin Mini Breads, spread on the cashew butter and enjoy!
Caramel Swirl Pumpkin Cheesecake Bars With Cinnamon Whiskey Whipped Cream
(note–the photo is of the same recipe but without the nut topping–since I made this recipe up a while back, I have become allergic to pecans…ugh)
1 14 oz. bag or box gingersnaps
1 tsp salt
2 tablespoons raw sugar
1 stick salted butter, melted
1 1/2 pounds cream cheese, softened
¾ cup sour cream
6 large eggs at room temperature
1 cup sugar
1-29 oz can pumpkin purée
1 tablespoon pure vanilla extract
1/2 tsp salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger
2 tablespoons cornstarch
⅓ cup plus 2 tablespoons heavy cream
1-14 oz can dulce de leche
3-4 tablespoons cinnamon whiskey
Preheat oven to 350 degrees F. Line a 9” x 13” baking pan with foil sprayed liberally with cooking spray. Set aside.
In a food processor fitted with the metal blade pulse gingersnaps until fine crumbs. Add salt, butter and raw sugar and pulse to combine.
Spread crumbs evenly into prepared baking dish. pressing to form a crust and bake for 15 to 18 minutes until crust is firm and fragrant.
Meanwhile, In the bowl of a stand mixer, whip cream cheese until smooth. Add sour cream and eggs and whip again until completely combined. Add sugar, pumpkin, vanilla, salt, cinnamon, nutmeg and ginger and whip to combine.
In a small bowl, whisk together ⅓ cup heavy cream and cornstarch until cornstarch is dissolved. Add to pumpkin mixture and mix until incorporated.
In a small bowl whisk remaining 2 tablespoons heavy cream, dulce de leche and add whiskey to taste. Pour filling mixture evenly on top of crust and swirl in the dulce de leche mixture
Bake for 55-65 minutes or until center is set. Cool completely before serving.
Meanwhile, make the whipped cream
2 cups heavy cream
4 teaspoons honey
1-3 tablespoons cinnamon whiskey (to taste)
½ teaspoon vanilla extract
In the bowl of a stand mixer or with a hand mixer, beat heavy cream and honey to soft peaks. Add whiskey and vanilla extract and bet to a stiff peak. Serve on cooled cheesecake bars.
Pumpkin Bread Pudding with Streusel Topping and Salted Caramel Sauce
6 cups cubed brioche or other soft bread
8 large eggs
¾ cup brown sugar
1 teaspoon salt
4 tablespoons melted butter
1 cup heavy cream
4 cups whole milk
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
1 15 oz can pumpkin puree
1 cup all purpose flour
1 cup brown sugar
½ cup cold butter, cut into small cubes
1 teaspoons salt
Preheat oven to 375 degrees F.
Place bread cubes on baking sheet in a single layer and toast in preheated oven, 10-15 minutes until all sides are toasted, tossing bread cubes occasionally. Remove from oven and set aside to cool.
Meanwhile, spray a 9” x 13” baking dish with nonstick cooking spray and set aside
In a large bowl, whisk eggs and brown sugar until sugar is dissolved. Add salt, melted butter, milk, heavy cream, cinnamon, nutmeg and ginger and stir to combine. Add pumpkin and whisk until pumpkin puree is completely incorporated into the egg mixture. When bread is cool, add to egg mixture and fold to coat each bread cube. All mixture to rest, refrigerated, for 30 minutes to an hour or until most of the mixture is absorbed by the bread and the bread cubes are soaked through.
While bread is soaking, prepare the topping. In a medium bowl, combine flour, brown sugar, cubed butter and salt. With a pastry blender or fingertips,
When bread is soaked, pour into prepared pan.
Bake in prepared pan 45-55 minutes until center is set and a toothpick inserted into the center of the bread pudding comes out clean. Allow to cool slightly before serving with caramel sauce.
Meanwhile, make the salted caramel sauce.
Salted Caramel Sauce
1 cup granulated sugar
⅓ cup salted butter, cut into cubes
½ cup heavy cream
1 teaspoon vanilla extract
1 teaspoon kosher salt
In a saute pan over medium heat, melt sugar to an amber brown, shaking pan occasionally. Reduce heat to low, add butter and stir until butter is melted and absorbed into the sugar. Add heavy cream, a few tablespoons at a time and stir constantly until combined. Remove from heat, add salt and vanilla extract and stir again until combined.