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Dessert/ Sweets

Red Velvet Cupcakes

Red Velvet Cupcakes

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By Prep Time: 65 minutes Cooking Time: 20 minutes

Ingredients

  • 2 large eggs; room temp, separated
  • 1 2/3 c cake flour
  • 1/2 teaspoon baking soda
  • 4 teaspoons natural unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup (60g) unsalted butter; softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon distilled white vinegar
  • 2 T liquid or gel red food coloring
  • 1/2 cup (120ml) buttermilk room temperature
  • 8 oz (224g) full-fat cream cheese; softened to room temp
  • 2 cups (240g) confectioners’ sugar
  • 1 1/2 tablespoons cream or milk
  • 1 teaspoon vanilla extract
  • 1/2 c butter

Instructions

1

Preheat oven to 350 degrees F (177 degrees C). Line a muffin pan with cupcake liners for 14 cupcakes or 36 mini cupcakes.

2

Make the cupcakes: With a handheld or stand mixer fitted with a whisk attachment, beat egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside.

3

Sift the flour together with baking soda, cocoa powder, and salt.

4

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look piece-y and not completely combine with the oil. This is normal and ok.

5

Add egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring-- until you reach your desired color. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. (If there are still pieces of butter, this is ok.)

6

Spoon batter into cupcake liners filling 1/2 - 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t overbake; your cupcakes will dry out.

7

Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

8

Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and 1 Tablespoon cream. Beat for 2 minutes. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat on high for 1 full minute. Taste the frosting and add a pinch of salt if too sweet. Frost cooled cupcakes immediately before serving.

Notes

Source: https://sallysbakingaddiction.com/red-velvet-cupcakes/. Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.

Dessert/ Sweets

Old-Fashioned Peanut Butter Pie

Old-Fashioned Peanut Butter Pie

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Ingredients

  • 1 deep dish pie shell 9-inch
  • 1 cup confectioner's sugar
  • 1/2 cup peanut butter
  • 2 cups milk
  • 2/3 cup sugar
  • dash salt
  • 1 tsp vanilla extract
  • 3 eggs separated
  • 4 tablespoons cornstarch
  • 1/4 cup sugar for meringue

Instructions

1

Bake the empty pie shell according to directions.

2

In a small bowl, place the confectioner's sugar and peanut butter. Cut sugar into peanut butter with a fork until the mixture is crumbly. Place half of the peanut butter mixture in the bottom of the baked pie shell and reserve the remainder.

3

In a large saucepot, place the egg yolks, milk, 2/3 cup sugar, vanilla, salt, and cornstarch. Cook over medium to medium-low heat until thick, stirring constantly. Pour over peanut butter in pie crust.

4

Beat egg whites until foamy and then add sugar. Continue beating until soft peaks form. Spread over the top of the pie, being careful to seal it at the edges. Sprinkle the remainder of the peanut butter crumble over the top of the pie.

5

Bake peanut butter pie at 325 for 30 minutes. Refrigerate for several hours before serving.

Notes

Source: https://www.southernplate.com/peanut-butter-pie-recipe/

Dessert/ Sweets

Apple Crisp

Apple Crisp

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Prep Time: 25 minutes Cooking Time: 25 minutes

Ingredients

  • 2 c chopped apples
  • 1 tsp flour
  • 1 tsp cinnamon
  • 1/8 tsp baking powder
  • 1/2 c oats
  • 1/4 c butter
  • 1/2 c flour
  • 1/2 c sugar
  • 1/8 tsp baking powder

Instructions

1

Mix together apples, flour, cinnamon, and baking powder. Put into baking dish.

2

Crumble together oats, butter, flour, brown sugar, and baking powder. Sprinkle on top of apples.

3

Bake at 375 degrees for 25 minutes.

Dessert/ Sweets

Apple Pie with Crumb Topping

Apple Pie with Crumb Topping

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Prep Time: 25 minutes Cooking Time: 50 minutes

Ingredients

  • 4 c apples
  • 1 c sugar
  • 1/3 c butter
  • 1 tsp cinnamon
  • 3/4 c flour
  • 1 pie crust

Instructions

1

Put apples in pie pan lined with crust.

2

Spread with 1/2 c sugar mixed with cinnamon. Sift remaining 1/2 c sugar and flour. Cut in butter until crumbly. Sprinkle over apples.

3

Bake at 425 degrees for 10 minutes; reduce temperature to 350 degrees and bake for 40 minutes.

Dessert/ Sweets

Sugar and Spice Pear Pie

Sugar and Spice Pear Pie

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By Prep Time: 35 minutes Cooking Time: 45 minutes

Ingredients

  • 5 large pears, peeled and sliced
  • 3/4 cup sugar
  • 1/4 cup orange juice
  • 4-1/2 teaspoons quick-cooking tapioca
  • 1 tablespoon grated lemon zest
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon minced fresh gingerroot
  • Pastry for double-crust pie (9 inches)
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter

Instructions

1

Preheat oven to 400°. In a large bowl, combine first nine ingredients. Let stand 15 minutes.

2

Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Sprinkle with pecans and brown sugar; fill with pear mixture. Dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.

3

Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Notes

Optional: Substitute maple sugar for the sugar and brown sugar. Source: https://www.tasteofhome.com/recipes/sugar-and-spice-pear-pie/

Dessert/ Sweets

Pumpkin Parfaits

Pumpkin Parfaits

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Prep Time: 25 minutes

Ingredients

  • 7 oz marshmallow crème
  • 8 oz cream cheese
  • 2 T orange juice concentrate, thawed
  • 1 c pumpkin puree
  • ¼ c maple syrup
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ c chopped toasted pecans
  • ¼ c crushed gingersnaps

Instructions

1

Combine the marshmallow crème, cream cheese, and 1 T orange juice concentrate and beat until smooth. Stir together the pumpkin, syrup, cinnamon, nutmeg, and 1 T orange juice in a separate bowl. Fold ¼ c of the marshmallow crème mixture into the pumpkin mixture.

2

Layer in four parfait glasses by 3 T amounts, starting with the cream cheese mixture. Chill 2 hours. Top with pecans and gingersnaps just prior to serving.

Dessert/ Sweets

Frosty Chocolate Pie

Frosty Chocolate Pie

Print Recipe
Prep Time: 4 hours, 35 minutes

Ingredients

  • 15 Oreo Cookies; crushed
  • 1/4 cup Butter; melted
  • 1 cup milk; cold
  • 1 pkg (4 oz) chocolate pudding mix (instant)
  • 2 cups vanilla ice cream; softened
  • Cool Whip
  • chocolate curls

Instructions

1

Combine cookie crumbs and butter; mix well and press into pie plate.

2

Beat milk and pudding mix on low speed for 2 minutes. Fold in ice cream. Spoon into crust. Cover and freeze 4 hours.

3

Remove 15 minutes before serving. Garnish with whipped topping and chocolate curls.

Dessert/ Sweets

Sour Cream Chocolate Cake

Sour Cream Chocolate Cake

Print Recipe
Prep Time: 30 minutes Cooking Time: 35 minutes

Ingredients

  • 1 ½ oz unsweetened baking chocolate
  • ¼ c butter
  • ½ c boiling water
  • 1 c brown sugar
  • 1 c flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 egg
  • ¼ c sour cream
  • ½ tsp vanilla

Instructions

1

Combine chocolate, butter, and boiling water and stir until chocolate and butter are melted.

2

Combine brown sugar, flour, baking soda, and salt. Gradually add chocolate mixture and blend well.

3

Add egg, sour cream, and vanilla; beat 1 minute on medium speed.

4

Grease and flour 8” or 9” square pan and pour batter in. Bake at 350 degrees for 30-35 minutes.

Dessert/ Sweets

Maple Cake

Maple Cake

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Prep Time: 25 minutes Cooking Time: 55 minutes

Ingredients

  • 3 c cake flour
  • 1 tablespoon Baking Powder
  • 1 tsps Salt
  • 1/2 c unsalted butter
  • 2 tablespoon Shortening
  • 2 c maple syrup
  • 3 egg yolk
  • 1 egg
  • 1 1/4 c whole milk
  • 1 c walnut; toasted and chopped
  • 3 c powdered sugar
  • 8 oz cream cheese
  • 1/2 c unsalted butter
  • 2 tablespoon maple syrup

Instructions

1

To make the cake, grease and flour two 8-inch cake pans. Beat softened butter and shortening; add maple syrup and beat until smooth. Add egg yolks and egg one at a time, beating after each addition. Sift together flour, baking powder and salt and add alternately with milk. Fold in walnuts. Bake 50 to 55 minutes at 325.

2

Cool in pans on racks 20 minutes. Invert and cool completely before frosting. Frost with Maple Syrup Frosting (unless using a sugar-free frosting instead). Decorate with walnut halves around the top edge.

3

To make the Maple Syrup Frosting, beat softened cream cheese and butter; add powdered sugar and maple syrup and beat just until smooth.

Dessert/ Sweets

Pumpkin Pie

Pumpkin Pie

Print Recipe
Prep Time: 25 minutes Cooking Time: 50 minutes

Ingredients

  • 3 eggs
  • 1/2 c sugar
  • 1 c mashed cooked pumpkin
  • 1/2 c cream
  • 3/4 c dark corn syrup
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 c chopped walnuts optional

Instructions

1

Preheat oven to 375 degrees. Mix together all ingredients except walnuts and pour into a prepared pie crust. Sprinkle walnuts on top, if desired.

2

Bake 45 to 50 minutes at 375 degrees.