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bakeddd:

pumpkin tiramisu with pumpkin butter caramel sauce
click here for recipe

BOW BEFORE YOUR GOD, PUNY MORTALS!

bakeddd:

pumpkin tiramisu with pumpkin butter caramel sauce

BOW BEFORE YOUR GOD, PUNY MORTALS!

bakeddd:

chocolate trinity ice cream
click here for recipe

bakeddd:

chocolate trinity ice cream

365daysofhalloween:

This looks a little bit more “gourmet” than I would usually go with (especially since it’s from “Gourmet” magazine, ha) but the words “bourbon” and “pumpkin” together sound too good too pass up!Bourbon Pumpkin Cheesecake For Crust 3/4 cup graham cracker crumbs (from five 4 3/4-by 2 1/4-inch crackers)  1/2 cup pecans (1 3/4 ounces), finely chopped  1/4 cup packed light brown sugar  1/4 cup granulated sugar  1/2 stick (1/4 cup) unsalted butter, melted and cooled  For Filling 1 1/2 cups canned solid-pack pumpkin  3 large eggs  1/2 cup packed light brown sugar  2 tablespoons heavy cream  1 teaspoon vanilla  1 tablespoon bourbon liqueur or bourbon (optional)  1/2 cup granulated sugar  1 tablespoon cornstarch  1 1/2 teaspoons cinnamon  1/2 teaspoon freshly grated nutmeg  1/2 teaspoon ground ginger  1/2 teaspoon salt  3 (8 oz) packages cream cheese, at room temperature  For Topping 2 cups sour cream (20 oz)  2 tablespoons granulated sugar  1 tablespoon bourbon liqueur or bourbon (optional)  Garnish:pecan halves Make crust: •Invert bottom of a 9-inch springform pan (to create a flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan. •Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust 1 hour. Make filling and bake cheesecake: •Put oven rack in middle position and preheat oven to 350°F. •Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined. •Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth. •Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.) Make Topping: •Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes. •Cool cheesecake completely in pan on rack, about 3 hours. •Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving. Cook’s Note: Baked cheesecake can be chilled, covered, up to 2 days.

365daysofhalloween:

This looks a little bit more “gourmet” than I would usually go with (especially since it’s from “Gourmet” magazine, ha) but the words “bourbon” and “pumpkin” together sound too good too pass up!

Bourbon Pumpkin Cheesecake

For Crust
3/4 cup graham cracker crumbs (from five 4 3/4-by 2 1/4-inch crackers)
1/2 cup pecans (1 3/4 ounces), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

For Filling
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon (optional)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8 oz) packages cream cheese, at room temperature

For Topping
2 cups sour cream (20 oz)
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon (optional)
Garnish:pecan halves

Make crust:

•Invert bottom of a 9-inch springform pan (to create a flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.

•Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust 1 hour. Make filling and bake cheesecake:

•Put oven rack in middle position and preheat oven to 350°F.

•Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.

•Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

•Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Make Topping:

•Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

•Cool cheesecake completely in pan on rack, about 3 hours.

•Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.

Cook’s Note: Baked cheesecake can be chilled, covered, up to 2 days.

365daysofhalloween:

Jack Sparrow’s Tricorne Hat cookies (good for a pirate Halloweeen party maybe) 1 cup butter, room temperature  1 cup brown sugar 1 egg 2 2/3 cup flour 2 1/2 tbsp cocoa powder 24 miniature peanut butter cups Cream the butter and brown sugar together. Mix in the egg. In a separate bowl, mix the flour and cocoa powder together. Add the dry ingredients to the wet and combine. Scrape the cookie dough onto a piece of plastic wrap. Fold over the plastic wrap and refrigerate the dough for 30 minutes. Preheat the oven to 375°F. Take the dough, place it between two pieces of plastic wrap, and roll it out to 1/8-inch thick. Cut out 2 5/8-inch and 2 1/4-inch circles. Gather the scraps, roll them out to 1/8-inch, and continue cutting out circles until there are 24 2 5/8-inch circles and 24 2 1/4-inch circles. Take a 2 5/8-inch circle and place an unwrapped peanut butter cup on it (with the larger side down). Place a 2 1/4-inch circle of dough on top of the candy. Seal the smaller piece of dough to the larger one. Fold in three sides of the larger circle and pinch the three corners. Place on a parchment lined baking sheet. Repeat with the other dough circles. Chill the baking sheet in the fridge for 10 minutes. Once chilled, take the sheet out and use a knife to make a light “X” in the center of each side of the hat cookies. Bake for 10-12 minutes. Let cool on baking tray. They taste best when slightly warm and the chocolate is still a bit melted. Once cooled, they can be warmed up again for a couple of seconds in the microwave before serving, if desired. (click link above for photos on how to fold into shape) Makes 24 cookies.

365daysofhalloween:

Jack Sparrow’s Tricorne Hat cookies (good for a pirate Halloweeen party maybe)

1 cup butter, room temperature
1 cup brown sugar
1 egg
2 2/3 cup flour
2 1/2 tbsp cocoa powder
24 miniature peanut butter cups

Cream the butter and brown sugar together. Mix in the egg. In a separate bowl, mix the flour and cocoa powder together. Add the dry ingredients to the wet and combine. Scrape the cookie dough onto a piece of plastic wrap. Fold over the plastic wrap and refrigerate the dough for 30 minutes.

Preheat the oven to 375°F. Take the dough, place it between two pieces of plastic wrap, and roll it out to 1/8-inch thick. Cut out 2 5/8-inch and 2 1/4-inch circles. Gather the scraps, roll them out to 1/8-inch, and continue cutting out circles until there are 24 2 5/8-inch circles and 24 2 1/4-inch circles. Take a 2 5/8-inch circle and place an unwrapped peanut butter cup on it (with the larger side down). Place a 2 1/4-inch circle of dough on top of the candy. Seal the smaller piece of dough to the larger one. Fold in three sides of the larger circle and pinch the three corners.

Place on a parchment lined baking sheet. Repeat with the other dough circles. Chill the baking sheet in the fridge for 10 minutes. Once chilled, take the sheet out and use a knife to make a light “X” in the center of each side of the hat cookies. Bake for 10-12 minutes. Let cool on baking tray. They taste best when slightly warm and the chocolate is still a bit melted. Once cooled, they can be warmed up again for a couple of seconds in the microwave before serving, if desired. (click link above for photos on how to fold into shape)

Makes 24 cookies.

365daysofhalloween:

Pumpkin Hot Chocolate by Carrie Mae 1 cup half and half 6 oz white chocolate chips (I use Ghirardelli)  2 cups of milk (I used 2 %),br /> 1 cup of canned pumpkin 1 tsp vanilla extract (I use Madagascar Bourbon Vanilla) 1/8 tsp nutmeg (I grate mine fresh) The recipe part is easy: melt the chips in the half and half, whisking constantly until the chips are fully melted. Stir the other ingredients in vigorously and whisk from time to time until the mixture is fully warmed. It turns a nice, light orange shade.  Top with cinnamon whipped cream: 1/4 cup heavy whipping cream 1/4 tsp vanilla 1/2 tsp cinnamon 1 tsp powdered sugar (optional) Whip with a mixer until fluffy. Sprinkle the final beverage with a little cinnamon and a pinch of nutmeg.

365daysofhalloween:

Pumpkin Hot Chocolate by Carrie Mae

1 cup half and half
6 oz white chocolate chips (I use Ghirardelli)
2 cups of milk (I used 2 %),br /> 1 cup of canned pumpkin
1 tsp vanilla extract (I use Madagascar Bourbon Vanilla)
1/8 tsp nutmeg (I grate mine fresh)

The recipe part is easy: melt the chips in the half and half, whisking constantly until the chips are fully melted. Stir the other ingredients in vigorously and whisk from time to time until the mixture is fully warmed.

It turns a nice, light orange shade.

Top with cinnamon whipped cream:
1/4 cup heavy whipping cream
1/4 tsp vanilla
1/2 tsp cinnamon
1 tsp powdered sugar (optional)

Whip with a mixer until fluffy. Sprinkle the final beverage with a little cinnamon and a pinch of nutmeg.

365daysofhalloween:

Pumpkin Spiced Hot Chocolate Line your favorite mug with a few pumpkin marshmallow peeps. Throw in a few pumpkin spice Hershey Kisses (available at Target.) Toast a few pecans in butter and brown sugar, and blanket them over the top. Spray a generous dollop of whipping cream over the concoction. Pour your favorite recipe for Hot Chocolate over the goodies, increasing the water or milk by double. Stir to melt the pumpkin kisses.

365daysofhalloween:

Pumpkin Spiced Hot Chocolate

Line your favorite mug with a few pumpkin marshmallow peeps.

Throw in a few pumpkin spice Hershey Kisses (available at Target.)

Toast a few pecans in butter and brown sugar, and blanket them over the top.

Spray a generous dollop of whipping cream over the concoction.

Pour your favorite recipe for Hot Chocolate over the goodies, increasing the water or milk by double.

Stir to melt the pumpkin kisses.

365daysofhalloween:

Vampire Cookies 3/4 cup butter, softened 1/2 cup sugar 1 large egg 1/2 tsp vanilla extract 1/8 tsp almond extract 1 1/2 cups all purpose flour 1/4 tsp salt approx 1/2 cup red jam (raspberry/strawberry) In a large bowl, cream together butter and sugar until light. Beat in egg and extracts. Add flour and salt to the bowl and mix them into the butter-sugar mixture at low speed until dough is just combined. Wrap dough in plastic wrap and refrigerate for at least 1 hour. Preheat oven to 325F. Divide dough in half and keep the portion you are not using in the refrigerator. Roll dough out on a lightly floured surface until it is about 1/8-inch thick. Use a cookie cutter to cut out 2-inch rounds. Place rounds on a baking sheet, put a teaspoon of jam on each of them and cover with another round of dough. Press edges down lightly, pinching the edges onto the cookie sheet. Use a toothpick and poke two small holes (like a vampire bite) in the top of each cookie. Bake for 10-12 minutes, until cookies are set. Cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Dip a toothpick in some extra red jam and re-insert in the “bite” holes you made before baking to emphasize them, if not already red. Draw a blood trick down from one of the bites with the jam, if desired. Cookies are best the day they are made. Makes 2 dozen.

Brilliant!

365daysofhalloween:

Vampire Cookies

3/4 cup butter, softened
1/2 cup sugar
1 large egg
1/2 tsp vanilla extract
1/8 tsp almond extract
1 1/2 cups all purpose flour
1/4 tsp salt
approx 1/2 cup red jam (raspberry/strawberry)

In a large bowl, cream together butter and sugar until light. Beat in egg and extracts.

Add flour and salt to the bowl and mix them into the butter-sugar mixture at low speed until dough is just combined. Wrap dough in plastic wrap and refrigerate for at least 1 hour. Preheat oven to 325F.

Divide dough in half and keep the portion you are not using in the refrigerator.

Roll dough out on a lightly floured surface until it is about 1/8-inch thick. Use a cookie cutter to cut out 2-inch rounds.

Place rounds on a baking sheet, put a teaspoon of jam on each of them and cover with another round of dough. Press edges down lightly, pinching the edges onto the cookie sheet. Use a toothpick and poke two small holes (like a vampire bite) in the top of each cookie.

Bake for 10-12 minutes, until cookies are set.

Cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Dip a toothpick in some extra red jam and re-insert in the “bite” holes you made before baking to emphasize them, if not already red. Draw a blood trick down from one of the bites with the jam, if desired.

Cookies are best the day they are made.

Makes 2 dozen.

Brilliant!