pumpkin cheesecake, cookie dough truffles, chocolate gooey butter cake, and my sister cooked.

Right now I’m surrounded by an impressive collection of packages of empty butter from thanksgiving. I guess that kind of implies that my Turkey Day was amazing. I cooked so much and most of it was Paula Deen inspired- she’s my new favorite person. If you haven’t already, I highly suggest you visit her on the site where I first discovered my love for her- here. Don’t ask questions.
But seriously; there was the usual as per dinner dishes, but I made all of the desserts. Chocolate gooey butter cakes. Pumpkin cheesecake. Apple crumble. And because Thanksgiving is just a glorious day of eating, I made cookie dough, sans-eggs, to be eaten in bite-sized pieces. Because really, why not? Also, my sister made cornbread. It was really good- I’m so proud- it’s her first step up from boiling water.
And I just have to take a minute and say how amazing my friends are. They make food. And bring it to me (of course I love them for other reasons but this was a particular highlight). Michela made cinnamon brioche and Anna made bread pudding with caramel sauce, packed in little containers (she insisted it was best warmed up). It was the best pre-thanksgiving stomach warm-up ever.
Pumpkin Cheesecake
from Paula Deen
I want to marry this. Seriously.
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Double Chocolate Gooey butter Cakes
from Paula Deen
This chocolate butter cake is delicious, but tastes more like a brownie than the completely insane pumpkin gooey butter cake.
8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
1 (18.25-ounce) package chocolate cake mix
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts
Preheat oven to 350 degrees F.
Lightly grease a 13 by 9-inch baking pan.
In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.
In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
Easy Chocolate Chip Cookie Dough Truffles
from All Recipes
Note: I didn’t use toffee baking bits- just all chocolate chips. Also, I left out the chocolate coating. I found them to be rich enough without it.
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup toffee baking bits
1 pound chocolate confectioners’ coating
Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Beat in the vanilla extract. Add flour, alternately with sweetened condensed milk, beating well after each addition. Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine.
Using a small cookie scoop, make 1-inch balls and place them on waxed paper lined baking sheets. Refrigerate until firm, about 1 hour.
Melt the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or coating will scorch. Dip the dough balls in the chocolate coating, allowing any excess to drip off. Place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. Refrigerate until firm, about 15 minutes. Store in the refrigerator.
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3 Responses to pumpkin cheesecake, cookie dough truffles, chocolate gooey butter cake, and my sister cooked.

  1. and what, I get no credit for wrestling that bird into the oven?

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