Caramel Pumpkin Pudding Cake

For years I made pumpkin pies from scratch. The day after Halloween, I would cut up the jack-o-lanterns and roast the pieces in the oven. Then I would remove the flesh from the shell and puree in my food processor. The results were always delicious. But after all of that work I would have only 2 pies to show for it. There just had to be another option and here it is. Caramel Pumpkin Pudding Cake has all the pumpkin pie taste one could ask for without all the work. This cake makes its own caramel sauce to spoon over each serving.

Serves 10-12

1 1/2 cups flour + 5 tbsp flour
3 tsp baking powder
3/4 cup sugar
2 tsp pumpkin pie spice
1 tsp cinnamon
1 cup pumpkin puree
1/3 cup milk
6 tbsp melted butter
1 1/2 vanilla
1 1/2 cup hot water
3/4 cup caramel sauce

Topping
1/2 cup brown sugar
1/2 chopped pecans

To prepare in advance, assemble entire cobbler minus the caramel, hot water and brown sugar, pecan topping. Cover with plastic and refrigerate. Just before baking , top with the sugar and pecans.

Preheat oven to 350. Spray a 9x13 baking dish with baking spray. In a medium bowl, whisk together pumpkin, milk, melted butter and vanilla. In a large bowl stir together flour, baking powder, sugar, and spices. Pour the wet ingredients into the dry and whisk to create a thick batter. Pour it into the prepared baking dish. Spread evenly with an off-set spatula. Mix the pecans and brown sugar together, set aside. Drizzle the caramel sauce over batter and pour the hot water over all. DO NOT MIX into the batter. Sprinkle the pecan/sugar mixture over all. Place on a foil covered sheet pan in case it bubbles over. Bake 40 minutes or until the center is set. Cool for 5-10 minutes before serving. Top with vanilla ice cream to serve.

Apple Pie Bread Pudding

My husband loves apple pie. He often requests it of me. However, pies take a great deal of time to produce and you only get 8 servings for all of that effort. Thus began my quest for an easy dessert that delivers all the taste of an apple pie without all of the work. I think I have found the perfect compromise. Apple Pie Bread Pudding is comforting and delicious. It has the right amount of spice with a generous portion of fresh apples. Serve warm with vanilla ice cream for a traditional apple pie experience.

Serves 8

1 12-14 oz loaf of brioche
2 pounds honey-crisp apples
1 stick butter divided in half
3 tbsp flour
3 tsp cinnamon
1/4 tsp nutmeg
3/4 cup brown sugar
1 cup apple cider
5 eggs
1 1/4 cup milk
1 cup half and half
2 tsp vanilla
vanilla ice cream for serving

1 day before preparing the bread pudding, cut the bread into cubes and spread them out onto a baking sheet. Leave it out to get stale.

Apple Filling
Peel, core and dice the apples
In a medium saucepan over medium heat, melt half of the butter. Add flour and brown sugar, whisk well. Add the apples, spices, cider. Stir and cover.Cook over medium heat until the apples are soft, stirring occasionally. Put the apple mixture in a strainer. Strain out and reserve the liquid. Allow the apples to cool.

Assembly
Spray a 9x13 baking dish with baking spray
Spread the stale brioche on the bottom of the dish. Spoon the apples over the top of the bread evenly.
Melt the remaining stick of butter.
Whisk together the eggs, milk, half and half, vanilla and melted butter. Pour this custard mixture over the bread and apples. Cover with plastic and refrigerate for at least 2 hours or overnight.
Preheat the oven to 375. Remove the plastic from the bread pudding and place in the oven. Bake 35-40 minutes. If the center feels firm when pressed, the pudding is done.
Serve warm with vanilla ice cream.

Cranberry Orange Trifle

This is an easy make-ahead dessert that will work for either Thanksgiving or Christmas. You can easily adjust the ingredient amounts to serve 4-6 or make it as it is and serve 10-12. If you are short on time, use a store bought angel food cake instead of making your own. However, if you have never made an angel food cake from scratch, doing so is well worth the effort. I promise it is easy to do.

Serves 10-12
Make this cake 2-3 days before your meal. Wrap in plastic wrap and set aside until the big day.
Angel Food Cake
1 3/4 cup sugar
1/4 tsp salt
1 cup cake flour, sifted
12 room temperature egg whites
1/3 cup warm water
zest of 1 large orange
1 1/2 tsp cream of tartar

Preheat oven to 350. In a food processor spin the sugar for 2 minutes until it is superfine. Sift half of the sugar with the cake flour and salt, set aside. In the bowl of a standing mixer or in a large bowl with a hand mixer, mix the egg whites, orange zest, cream of tartar and warm water until stiff peaks form. This may take up to 5 minutes. Turn off the mixer and switch to a balloon whisk. Pour a third of the flour mixture over egg whites and gently fold in. Continue with the remaining 2/3's of the mixture until all is combined. Using a spatula, gently scoop the mixture into an ungreased tube pan. Bake 35 minutes. Check for doneness by gently inserting a skewer in the center of cake. The cake is done if the skewer comes out clean. Remove from the oven and immediately invert the pan. I do this using a wine bottle. Cool upside down in this manner for at least 1 hour. Using a butter knife, gently run the knife around the edge of the pan to separate the cake from the pan. Do this with the middle as well. Wrap well with plastic wrap and store until ready to assemble the trifle.

Trifle
1 Angel food cake, cut into cubes
1 tsp orange zest
2 1/4 cups sugar
1 cup orange juice
1 cup water
2 bags-12 oz each of fresh cranberries
2 tbsp fresh ginger, finely grated
1 bar cream cheese, at room temp
1/4 cup brown sugar, packed
1/2 tsp vanilla
2 cups heavy cream

The cranberry compote can be make 2-3 days ahead and refrigerated until ready to assemble the trifle.
In a medium saucepan, combine cranberries, 2 cups sugar, ginger,zest, orange juice and water. Bring to a boil and simmer over medium heat. Cook until the berries burst 8-10 minutes.Let the compote cool completely or store in refrigerator until ready to use.
Make the cream filling. In the bowl of an electric mixer, beat the cream cheese, brown sugar, remaining 1/4 cup sugar, brown sugar, and vanilla on high until combined. Place the heavy cream in a clean bowl and beat until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
In a 3 quart glass bowl, arrange 1/3 of the cake cubes on the bottom of the bowl. Spoon 1/3 of the compote onto the cake and spread to the sides of the bowl. Spoon 1/3 of the cream mixture over the compote and spread to the edges. Repeat the process 2 more times. Cover and refrigerate for at least 2 hours before serving.

Roasted Red Pepper Alfredo

I love pasta and I'm always looking for a new way to fix it. Pasta dishes are usually perfect for quick meals and this one fills that bill. Traditionally Alfredo is served over fettucine. My family prefers thin spaghetti and my market sells a good whole wheat pasta. So I am revisiting this pasta dish today as it happens to be one of my favorites. I hope it becomes one of your favorites too.

Serves 4-6
1 16oz jar of roasted red peppers, drained
4 oz of pancetta or bacon, cubed
1 large onion, diced
3 cloves of garlic
1/2 cup milk
1/2 cup heavy cream
6 oz goat cheese, crumbled
1/2 cup grated parmesan cheese
4 tbsp olive oil
salt, pepper,and chili flakes to taste
8 large basil leaves, rolled and cut into ribbons
1 pd cooked pasta of your choice(reserve 1 cup of pasta water

Heat the oil in a medium sauce pan. Add the pancetta and cook until it begins to brown. Add the onion, cooking until it becomes translucent. Place the red peppers and the garlic in a blender and blend until smooth. Pour the puree into the sauce pan. Add the goat cheese, stirring until it has melted into the sauce. Add the salt, pepper and red chili flakes. Add the cream and milk and parmesan cheese. When heated through, puree with an immersion blender or in a food processor. Remove from heat and set aside. Heat the remaining oil in a large skillet. Add the cooked pasta. When the skillet is hot, pour the sauce over the pasta and add about half of the reserved pasta water. Toss to coat. If the sauce looks too loose add more of the pasta water until it clings to the pasta. Remove from the heat. Toss int the basil and serve. Top with more parmesan if desired.

Chia Breakfast Pudding with Plum and Fig Compote

I have noticed that Chia seed pudding seems to be the latest trend in breakfast offerings. While the health benefits were worth looking into I held off wondering about the taste. Well, I finally bit the bullet and had my first bowl yesterday. I have to say that I was pleasantly surprised. The texture reminded me of a very thick, creamy tapioca pudding. Since I am controlling the sugar, the pudding has the potential to have less sugar than most flavored yogurts. I usually have yogurt for breakfast and trying to find a brand that contains less than 12 grams of sugar has been a challenge. I finally found a non-fat yogurt with only 9 grams of sugar- Siggi's and I used that brand as the yogurt component of this dish. I made a compote of plums for my topping. I like the tart flavor of the plums but you could use any fruit in your compote or just top with a fresh fruit of your choice. I hope you'll give this a try. Healthy food can be delicious!

Serves 2

1/2 cup of Siggi's flavored yogurt
1/2 cup plain non-fat greek yogurt
1 tbsp of honey
1/4 cup chia seeds
1/2 tsp vanilla extract
1 cup plain coconut milk

Place all of the above ingredients in a bowl and whisk until combined. Place in the frig overnight to allow the pudding to thicken.

Plum Compote

3 medium plums, pitted and diced
1 tbsp fig jam
juice of 1 small lemon
juice and zest of 1 small orange
1 tbsp minute tapioca
Honey- to taste if needed

Place all ingredients in a small saucepan. Cook over medium/high heat until mixture comes to a boil and thickens.

Place 1 cup of the pudding in a bowl and top with the warm compote.

Slow Cooker Chuckwagon Ragout with Cauliflower Polenta

Summer is just about over and soon we all will be thinking about fall, back to school and easy weekday dinners. When I was working and the kids were all still at home, my slow cooker saved the day on many occasions. I could assemble most of the slow cooker's ingredients the night before and just flip a switch as I was heading out the door. Nothing could top the knowledge that when I arrived home, the evening meal was mostly prepared. I may not be rushing out the door anymore but I still appreciate knowing that my slow cooker is preparing a delicious meal while I am busy doing other things.
This dish may have a silly name but I assure you the finished product is delicious. It will appeal to the meat eaters and most children. This figure friendly ragout is similar to a rich beef stew and it is served over a bowl of creamy cauliflower polenta. Riced cauliflower cooked with polenta, grits or cornmeal turns this dish into comfort food and lightens the dish. This dish is perfect for a busy weeknight, chilly evening or for a quick dinner before your little goblins head out for trick or treating.

Serves 6-8
3.5 pounds sirloin steak, cut into small cubes
1 large onion, minced
1 pint cherry tomatoes, halved
3 cloves garlic, minced
1 large red bell pepper, diced
1 28oz can diced fire-roasted tomatoes
1 6 oz can tomato paste.
4 cups beef stock, divided
1/4 cup steak sauce
1 container of Knor concentrated beef stock
3 tablespoons minute tapioca(for thickening of the sauce)
2 tablespoons extra virgin olive oil
1 teaspoon thyme leaves
salt and pepper to taste
16oz riced cauliflower
1 1/2 cups cornmeal or quick cooking polenta
1/2 cup nonfat half and half
4oz light shredded cheddar cheese

Heat 1 tablespoon oil in a large skillet over medium/high heat. Add the onion, garlic, cherry tomatoes,bell pepper, thyme, salt and pepper. Saute until the onions are translucent and tomatoes have softened. Pour the vegetable mixture into bottom of slow cooker. Return the skillet to the heat, add the remaining oil. Season sirloin with salt and pepper and brown in the skillet. Cook until the meat is browned on all sides. Add the sirloin to the slow cooker. Add the canned tomatoes, tomato paste, 1 1/2 cup beef stock, concentrated beef stock, minute tapioca and steak sauce. Stir to combine and adjust the salt and pepper if necessary.Cook on high for 4 hours or low for 8 hours.
Just before serving, add the remaining stock + 1/2 cup of water, to the half and half in a medium sized pot. Heat over medium high heat. Add the cauliflower and 1/2 tsp of salt. Simmer for 5 minutes. Using a whisk, add the cornmeal or polenta a little at a time while constantly whisking until all combined. Switch to a spoon and cook over medium heat until thickened. Add cheese and adjust salt and pepper to taste. Serve immediately. Spoon the polenta in bowls and spoon the ragout over the top.

Cook's Notes-
Riced Cauliflower can be found at most Trader Joe's. It not, cut a fresh cauliflower into florettes and cook in salted water for 20-25 minutes until soft. Puree with a food processor and then add to the stock mixture.

You can change out the veggies as you prefer. Try onion, carrots and celery during the winter when fresh tomatoes are more expensive.You can also change out the meat for a less expensive, leaner cut. The slow cooker will soften tougher cuts of meat. No time to cut up the meat? No problem! Just season the meat on all sides, brown if time allows and place the entire piece into the slow cooker. Shred the meat before serving.

Lemon Brownies

It seems like it has been forever since my last post. Quite a bit has happened since then, I decided to join my husband in retirement in June, our daughter graduated from college, we celebrated 30 years of marriage, our youngest turned 21, our oldest announced that he is going back to school for his masters and we took everyone to Europe for a much overdue visit with family. Now that I am retired I have no excuse not to get back into my newly remodeled kitchen and cook.
I try to bake once a week for my mom, ever the hostess, she still likes to have treats to offer the whomever may stop by to visit. I put together a tea party for her to serve her guests back on Mother's Day and I have been told that I need to do it again soon. I take that as a good sign. So until I can get that together, I thought Mom might like these little beauties.
These lemon brownies are scrumptious! They are a cross between lemon bars and lemon cake. The brownie is moist and dense like its chocolate cousin but after that these two part ways. This lemon brownie is sweet and tangy like a good glass of lemonade. It would be the perfect end to a light lunch or dinner. I would not hesitate to include it on an afternoon tea tray either.

Yields-18 brownies

Ingredients
2 cups flour
1 1/2 cups sugar
1/4 tsp salt
1 cup butter, softened
1 teaspoon baking powder
4 eggs
1/3 cup lemon juice
zest of 2 medium lemons

Glaze
1/4 cup lemon juice
zest of 2 medium lemons
2 tablespoons butter melted

Preheat the oven to 350. Spray a 9x13 inch baking pan with baking spray.
In a large bowl place the flour, sugar, salt and baking powder. Mix gently with a whisk. Add the softened butter and using an electric mixer, mix until just combined. Add the eggs, lemon juice and zest and mix again until just combined. Do not overmix or the brownies will be tough.Pour into the prepared baking pan and bake for 30 minutes or when a toothpick comes out clean. While the brownies cool, prepare the glaze by placing all of the ingredients in a small bowl and whisking until smooth. Cut the brownies into bars when cool and smooth the glaze over the top of the brownies.