More sweet treats

I’m revisiting some favorites,  Ginger Oatties and Praline Crunch.  I feel like I should try some new recipes, but sometimes the old standbys are very comforting:)

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Pumpkin Season

Pumpkin patch, Davison Orchard, Vernon BC

Dear  Sister  the Younger made a truly wonderful Thanksgiving feast for us last weekend–turkey, stuffing and all the trimmings.  Dessert was this delightful Pumpkin Crunch cake.  It’s lighter than pumpkin pie, but with the same yummy spices and taste.  The original recipe called for cinnamon, but Dear Sister subbed pumpkin pie spice instead, and I really liked the depth of flavors from the additional spices.  And you know it’s good when even the non-dessert eaters enjoy a slice!  Sadly, I forgot to snap a picture, but click here for a peek.

Pumpkin Pecan Crunch

1 can (14-15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cups sugar
1 1/2 tsp pumpkin pie spice OR cinnamon
1/2 tsp salt
1  yellow cake mix
1  cup pecan halves
1 cup butter, melted

Preheat oven to 350°F. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, spice and salt. Pour into greased 13×9 glass baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown.  Cool to room temperature; serve with whipped cream.  Makes 12-15 pieces.  Refrigerate any leftovers.

Note  To make a small batch of pumpkin pie spice, combine  3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves, and if desired a pinch of cardamon.  Store the mixture in a clean small jar or spice container.

 

Thanksgiving Sunrise

 

Hummingbird Birthday Cake

 

An upcoming birthday is always a good excuse for some  cake-making.  My elder sister will be celebrating her birthday this week, so we had tea and cake with her this afternoon in anticipation of the event.  This is a recipe that was published years ago in a Martha Stewart magazine.  I’ve had the clipping in my files for so long, the time had come to either do the deed or get rid of the clipping.  I did the deed 🙂

Hummingbird cake is a southern classic and there are lots of variations.  Check out the original Southern Living recipe here.

I’ve tweaked the recipe a bit for personal taste, reducing both the sugar and oil.  Much to my chagrin, I somehow missed adding the cinnamon into the cake batter, so instead  I added it into the icing and that was just fine.  If you don’t have inclination to decorate using the pineapple “flowers”,  a sprinkle of chopped pecans on the top of the icing would be a classic finish.

Hummingbird Cake

3 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp  cinnamon

pinch of salt

2/3 cup canola oil

2 teaspoons vanilla

1 1/3 cups sugar

3 large eggs

3 large bananas, mashed

3/4 cup canned pineapple tidbits,  well-drained and chopped

1 cup chopped  pecans

1 cup shredded coconut

Preheat oven to 350 degrees F.  Spray two round layer cake pans (8″ or 9″) with non-stick spray.  Line bottoms of pans with parchment.  In a medium bowl, stir together flour, baking powder, baking soda, cinnamon and salt.  Set aside.  In mixer bowl, stir together sugar, eggs, oil and vanilla.  Beat on medium speed for about 3 minutes, until mixture is light and fluffy.  Stir in mashed bananas, chopped pineapple, pecans and coconut.  Add flour and gently mix just until all ingredients are combined.  Divide batter between cake pans and bake for about 35 minutes, until cakes are golden brown.  Invert baked cakes onto wire racks to cool.  While cakes are cooling, prepare pineapple decorations (see below).  When cakes are completely cooled, ice with cream cheese icing.

Cream Cheese Icing

1 250g pkg cream cheese (NOT low fat)

½ cup  butter or margarine

3-4 cups icing sugar, sifted

1 ½ tsp vanilla

2 drops almond extract

Beat the cream cheese and butter till smooth.  Add flavorings and mix well.  Stir in icing sugar in several additions.   Avoid overmixing as icing will become too grainy to spread smoothly.

 Pineapple “Flower” Decorations

Preheat oven to 225 degrees F and line two baking sheets with parchment.   Peel pineapple and remove eyes with a small melon baller or paring knife.  Slice pineapple into thin slices, 1/8″ or less if possible.  Lay slices in a single layer on baking sheets and bake for about 30 minutes, until tops feel dry.  Flip slices and bake 30 minutes more, till slices are completely dry.  Thicker slices will need more drying time.

Remains of the day

Praline Crunch Redux

It’s that time of year again when sugar cookie dough appears in supermarket coolers.  And out comes this recipe for squares that is so simple, but so delicious.  I know it would be possible to make a scratch batch of cookie dough for the crust, but sometimes quick and easy is the name of the game.  Either way–yum!

Praline Crunch Bars

1 pkg. refrigerated sugar cookie dough

1/2 cup toffee bits, for the crust

1/2 cup finely chopped pecans

1 1/2 cups semisweet chocolate chips,

1/3 cup  toffee bits, for the top

Preheat oven to 350 F.  In a large ziploc bag, place cookie dough, 1/2 cup toffee bits and chopped pecans.  Close bag and knead the dough together with the toffee  bits and pecans.  Alternatively, combine cookie dough, toffee bits and pecans in the bowl of  your stand mixer and mix.   Empty dough into a 9×13″ ungreased pan and press out evenly.  Bake for  about 12-13  minutes, until starting to turn lightly golden.  Do not overbake.   Sprinkle with chocolate chips immediately after baking; let stand 5 minutes until chocolate is softened, then spread evenly.  Sprinkle with the 1/3 cup toffee bits.  Chill in the fridge about 20-30 minutes to set the chocolate.  Cut into squares and store in a covered container in the refrigerator.

Easy and delicious! Praline Crunch Bars

Praline Crunch Bars

1 pkg. refrigerated sugar cookie dough

1/2 cup skor toffee bits, for the crust

1/2 cup finely chopped pecans

1 1/2 cups semisweet chocolate chips,

1/3 cup skor toffee bits, for the top

Preheat oven to 350 F.  In a large ziploc bag, place cookie dough, 1/2 cup toffee bits and chopped pecans.  Close bag and knead the dough with skor bits and pecans.  Alternatively, combine cookie dough, toffee bits and pecans in the bowl of  your stand mixer and mix.   Empty dough into a 9×13″ ungreased pan and press out evenly.  Bake for 12 – 15 minutes, until starting to turn golden.  Do not overbake.   Sprinkle with chocolate chips immediately after baking; let stand about 5 minutes until chocolate is softened, then spread evenly.  Sprinkle with the 1/3 cup toffee bits.  Chill in the fridge about 30 minutes to set the chocolate.  Cut into squares to serve.