Pumpkin Coffee Cake

Well the other day I was strolling through YouTube and I came across this video: Pumpkin Coffee Cake. The name caught my eye so u clicked on it. And Boy let me tell you it's super simple and delicious. I have to say Cookies Cupcakes and Cardio has some darn good stuff and this is my number one! <3

So here is her link so I don't "steal" her stuff but boy I can't stop saying this is the best of the best of the best pumpkin "bread" ever!!

 Here's the recipe! 

http://cookiescupcakesandcardio.com/?p=4397

Please take a look at her site and give her so love. 

Anyways here are my pictures of how u made it!! Videos is on her site! 

Pumpkin Pie :]

Well  we all  know that Thanksgiving is just around the corner and I've been wanting to make a Pumpkin Pie.  Not just any pumpkin pie tho, a pie that I have to bake/roast a pumpkin, make a yummy crust, make the filling and of course a whipped cream for the top!!! Yes I said it, I'm going to make all this BEFORE Thursday! I know you are all laughing at me right now but what do you know? I am making it and am almost done... or well i should say sorta done. But here we go, this is all the recipes I've used and of course have tweaked them to make them more for well... ME! <3

Pumpkin Puree 

Directions:

One small sugar pumpkin (about 4 pounds) will yield about 3 cups pumpkin puree. Heat oven to 445 degrees F. Halve pumpkin and roast, cut side down, on a rimmed baking sheet until soft, 50 minutes to 1 hour. Let cool completely; roasted pumpkin can be refrigerated in an airtight container overnight. Discard seeds and scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. 

Pie Crust (Pate Brisee)

Martha Stewart's Pie & Tarts

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup  (2 sticks) cold unsalted butter, cut into small pieces 

1/4 to 1/2 cup of ice water

Directions: 

1. Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter and pulse (or quickly cut in with a pastry blender or fingertips) until mixture resembles coarse meal, with some larger pieces. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture begins to holds together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork)

2. Divide dough in half onto two pieces of plastic wrap/ Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to a day (dough can be frozen up to 3 months; thaw in refrigerator before using.)

Pumpkin Pie 

Ingredients:

All-purpose flour, for dusting

1/2 recipe Pate Brisee (see above)

2 large whole eggs, lightly beaten, plus 1 large egg yolk, for egg wash

1 tablespoon water

1 cup packed light brown sugar

1 tablespoon cornstarch

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 1/2 cups unsweetened pumpkin puree, canned or fresh 

1 1/2 cups evaporated milk

whipped cream for serving(optional)

Directions:

1. On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch plate. trim excess dough flush with rim (reserve scraps). Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

2. Meanwhile, on a lightly floured piece of parchment, roll out scraps. using a 1-inch leaf-shaped cutter, cut out 40 leaves from dough. Transfer cutouts to a parchment-lined rimmed baking sheet. Using a paring knife, etch veins in each leaf. Refrigerate until ready to use. 

3. In a small bowl, whisk together egg yolk and the water; lightly brush one side of each leaf with egg wash. Arrange leaves, slightly overlapping, around edge of crust, making sure they do not extend over edge, to prevent them from browning too quickly. Lightly brush bottom of each leaf with egg wash as you work. Refrigerate shell 30 minutes. 

4. Preheat oven to 375 degree F. Line pie shell with parchment; fill with pie weights or dried beans. Bake 20 minutes. Carefully remove weights and parchment, and continue to bake until golden brown, 10 minutes more. Let cool on a wire rack. (keep oven on.)

5. In a large bowl, whisk together sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin, and 2 eggs. Add evaporated milk, and whisk to combine. Pour filling into partially baked crust.

6. Place pie plate on a rimmed baking sheet; bake until edges are set but center is still slightly wobbly, 35-40 minutes. Transfer plate to a wire rack to coll completely. Serve with whipped cream, if desired.

Whipped Cream

Ingredients:

1 cup heavy cream, chilled

2 tablespoons confectioners' sugar (I added about 4 tablespoons to make it more sweet)

Directions:

With an electric mixture on medium-high speed (or by hand), whisk cream in a well-chilled bowl until soft peaks form. Add confectioners' sugar, and whisk until medium-stiff peaks form.

The Amazing Cake Ball :]

Today I was craving chocolate so I made the newest crave; The Cake Ball. Its got everything you would have in a cake but with extra goodness. Its quick, easy and a big hit for a party where you want something sweet yet not very messy. So lets begin;

I'm not big on using a box cake so I made Everything from scratch and  boy was it easy.

Chocolate cake:

by: BAKERWLLA

Ingredients:

 2 1/2 cups all purpose flour (leveled out)
1 cup unsweetened cocoa power
1 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, at room temp.
2 cups sugar
3 eggs, at room temp
1 teaspoon vanilla extract
1 1/2 cups milk, at room temp

Directions:

Preheat oven to 350 degrees F. 

Grease and flour a 9-by-13 in cake pan 

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.


Cream the butter and sugar with a mixer for 5 minutes, until light and fluffy.

Add the eggs, one at a time, to the creamed sugar and butter, mixing until just combined. Scrape down the sides of the bowl after each addition. Add vanilla and mix until combine.

Add the flour mixture, a third at a time, alternating with the milk in two additions. (you'll start and end with the flour mixture)

Spread the batter (it will be thick) evenly into the prepared pan.

Bake for 35-40 min or until toothpick inserted in the center comes out clean. Let the cake cool completely before continuing.

Cream Cheese Frosting

Ingredients: 

6 tablespoons butter, at room temp

6 ounces of cream cheese, at room temp

1 teaspoon vanilla extract

3 cups confectioners' sugar

Directions:

Cream the butter and cream cheese with a mixer until combined.

Add vanilla and mix until combined.

Add the sugar to the creamed mixture in two or three batches, scrapping down the sides of the bowl after each addition. 

Cake Balls Making

Take your cooled cake and cut into 4 parts. Taking 1 part at the time and crumble it into a big bowl. 

Once all of the cake is crumbled into a big bowl add the Cream Cheese Frosting. Mix these two together using your hands or a spatula. I like using my hand best. I can get them combine faster and better than using a spatula.  

Once all combined make small round balls and set aside on a cookie sheet. After you make all the balls from the mixture, put the trays into the fridge for at least 5-10 minutes. it helps the chocolate stick better.

Once your cake balls have cooled down, melt some white chocolate or almond bark in a deep bowl. The bowl needs to be deep enough to dip the balls into at once. Preferably to submerge them in the chocolate.  After dipping them into the chocolate, set them onto wax paper to cool and harder. 

Before the cool, you can add different kinds of candy, or sprinkles if you would like. I dyed my chocolate to a purple color just for a different look. Get creative and try out different ways, but be sure to let me know. :]]

Lemon Ricotta Cookies with Lemon Glaze

I've been cooking for a while now but it was very seldom. The last few weeks/months I have been wanting to bake all the time and for once I want to share it with others around. Food to me makes me happy and makes my day a whole lot better when things go wrong. Cooking or really baking is a stress reliever for me and I've found quite a few yummy recipes in the possess that I would like to share with you. I'm going to try to share with you each time I bake so you too can enjoy all the yummy-ness with your family. :] I'll have photos and stories behind each recipe to help the cooking easier.  So lets begin;

Today I am making:

 Lemon Ricotta Cookies with Lemon Glaze

              by: Giada De Laurentiis (Foodnetwork)

                                  makes 44 cookeis

Ingredients: 
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
1 (15-once) container whole milk ricotta cheese (don't use low-fat cheese, it doesn't rise as well)
3 tablespoons lemon juice
1 lemon. zested


Glaze:
1 1/2 cups powder sugar
3 tablespoons lemon juice
1 lemon, zested


Directions:


Preheat the oven to 375 degrees F


Cookies:


In a medium bowl combine the flour,  baking powder , and salt. Set aside.


In a large bowl combine the butter and the sugar, Using an electric mixer beat the butter and sugar until light and fluffy. (about 3 minutes) Add eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in dry ingredients.


Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each) onto the baking sheets. Bake for 15 minutes or until slightly golden on the edges. Remove from the oven and let cool on baking sheet for 20 minutes. 


Glaze:


Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie using the back of the spoon to spread. Let the glaze harden for 2 hours. Store in a air-lock container.


Note: I used my stand mixer and it worked out great. even for the "Stirring" part. I also used a Ice Cream scope and just baked them a bit longer, This made me only get about 26ish.