#847 Oct 5, 2011
4 ounces unsweetened chocolate
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups light brown sugar
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
16 (.65 ounce) Butterfinger candy bars, chopped (or just use 10.4 ounces total)
Preheat oven to 325 degrees F. Line a 9x13-inch pan with foil; grease the foil.
Melt chocolate in glass bowl in the microwave- short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly.
In a large mixing bowl, mix butter, peanut butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour. Stir in chopped butterfingers (reserving about 3/4 cup for the top).
Spread batter into prepared pan. Top with reserved butterfinger chunks.
Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
Refrigerate until brownies are well-chilled- if overnight, cover with plastic wrap. When ready to cut, remove from the refrigerator and turn onto a cutting board. Carefully peel off the foil and use another cutting board to flip the brownies back upright. Use a large, sharp knife to cut into squares.
*Don't use natural peanut butter for this recipe- it just won't turn out very well.
*When you chop the butterfingers, don't try to chop them too finely... they tend to flake apart pretty easily. Opt for larger chunks but add everything into the mix (even the smaller, flaky parts).
*If you happen to have a quarter-sheet pan, that's what I like to use for baking up these brownies.
*To get nice, clean-cut brownies, chill well and use a sharp knife to cut. Wipe knife with paper towels between cuts. Cut off edges before cutting into squares if you'd like to have all edgeless brownies.
#848 Oct 5, 2011
This sounds like a good treat to add to the Thanksgiving table. I believe I will give it a try.:)
#849 Oct 5, 2011
A few weeks ago I went to Cracker Barrel and had the most AMAZING fall time dessert. I can't remember the name of it but it was all pumpkin with I believe snickerdoodle (or something like it) crumbs scattered on top, with a cookie stuck in the side, and caramel pumpkin moose type stuff on top. It was soooo good. If anyone has tried it and knows how to make it PLEASE give a recipe. We rarely afford Cracker Barrel so I would like to be able to make this whenever I take the craving. And if anyone plans on eating there anytime soon I highly recommend giving it a try. Best restaurant dessert EVER!!! ;)
#850 Oct 5, 2011
I was able to find the name of the dessert. It's called Pumpkin Custard N' Ginger Snaps. But still no luck on the recipe. I don't know why I said snickerdoodle, lol. I guess cause I've had making some of them on my mind.
#851 Oct 5, 2011
Here are recipes for the individual components. Sounds yum! my husband loves pumpkin pie so may have to make this for him.
1 can (15 ounces) solid-pack pumpkin
1 cup half-and-half cream
2/3 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups.
Place in a 13-in. x 9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes.
Creamy Caramel Mousse
1 cup heavy whipping cream, divided
1/4 cup (1 1/2 ounces) granulated sugar
1/4 cup (1 1/2 ounces) firmly packed light brown sugar
2 tablespoons water
1 teaspoon honey
1/2 teaspoon pure vanilla paste
1 ounce (2 tablespoons, 1/4 stick) unsalted butter, softened
Bring 1/3 cup of cream to a boil in a small saucepan over medium heat.
Meanwhile, heat the granulated sugar, brown sugar, water, honey, and vanilla paste in a 2-quart heavy-duty saucepan over high heat, without stirring, until the mixture comes to a boil. Brush around the inside of the pan with a damp pastry brush at the point where the sugar syrup meets the sides of the pan to prevent the sugars from crystallizing. Do this two times. Cook the mixture over high heat, without stirring, until it turns amber colored, about 6 minutes.
Lower the heat under the caramel to medium. Slowly add the hot cream to the caramel, stirring constantly with a long-handled, heat-resistant spatula or spoon. Beware, the cream will bubble and foam. Continue to stir until you’re certain there are no lumps. Remove the saucepan from the heat and stir in the butter until it’s completely melted.
Transfer the caramel sauce to a 2-quart bowl and let cool to room temperature. Cover tightly with plastic wrap and refrigerate until cool but still stir-able, 1 to 2 hours.
Whip the remaining 3/4 cup of cream with a stand mixer with the wire whip attachment or in a large mixing bowl using a hand-held mixer on medium speed until it holds soft peaks. Set aside 1/3 cup of the whipped cream and fold the remaining whipped cream into the chilled caramel sauce in 3 stages. Use a large ice cream scoop or spoon to fill each mini martini glass or bowl with the mousse. Cover the glasses or bowls loosely with waxed paper, then tightly wrap with plastic wrap and chill for at least 2 hours.
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1/4 cup dark molasses
1/3 cup cinnamon sugar
Preheat oven to 350 degrees F (175 degrees C).
Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
#852 Oct 5, 2011
Olive Garden Pumpkin Cheesecake
Yield: 10 – 12 slices.
Use an 8-inch spring-form pan
1 and 1/2 cups graham cracker crumbs
1 cup ginger snap cookies
1/4 cup sugar
1/2 teaspoon cinnamon
8 tablespoons melted butter
3 8-ounce packages cream cheese
1 15-ounce can pure pumpkin
2/3 cups light brown sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Sour Cream Layer
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg **freshly ground if available
2 pints heavy cream
1/4 cup sugar
1/2 teaspoon vanilla
In a medium sized bowl, combine graham cracker crumbs, ginger snap crumbs, sugar, and butter; mix well. Press crust into a spring form pan. Press the crust about halfway up the side of the spring form pan. Refrigerate crust while you continue to prepare the cheesecake.
Allow extra time for mixing up this filling. Remove the pure pumpkin puree from the can and place in a couple of large paper towels. Wrap the pumpkin puree with the paper towels; this will soak up the excess water in the pumpkin puree. Continue to remove excess water from the pumpkin puree for about 60 minutes before making cheesecake mixture. Bring the remaining ingredients for the filling to room temperature while the pumpkin puree is being drained. With a mixer, beat cream cheese until smooth; add eggs one at a time and then combine all ingredients for the filling in a mixer. Blend until very smooth. For best results, allow all ingredients to reach room temperature before mixing the filling. Remove crust from refrigerator, and pour in filling.
Bake cheesecake at 350 for 30 minutes and then reduce temperature to 325 degrees for an additional 30 minutes. When you remove the cheesecake, it should be slightly jiggly in the center.The cheesecake will set up nicely as it cools.
Sour Cream Layer
When you remove the cheesecake from the oven, set aside and prepare the seasoned cream cheese layer. In a small bowl, combine sour cream, sugar, and spices. Blend well. Spread seasoned sour cream mixture over the baked cheesecake evenly. Place the cheesecake back into the 325 degree oven for about 8 minutes, until the sour cream layer is set.
Allow the cheesecake to cool. When the cheesecake is completely cool, you can add the whipped cream. In a medium sized bowl, combine heavy whipping cream, vanilla, and sugar; mix well with a blender or a stand mixer. Whip the cream until it forms stiff peaks. Remove ring from the spring-form pan and either pipe the whipped cream over the pumpkin cheesecake or spread with a knife.
When you are ready to serve the Olive Garden Pumpkin Cheesecake, cut each slice, drizzle the top of the cheesecake with caramel sauce, and then sprinkle over ginger snap crumbs before serving.
Additional notes about cheesecake making:
I personally do not use a waterbath. I do have a clay baking stone in my oven, and my cheesecakes come out very well. You may wish to use a waterbath when you prepare your cheesecake.
Also, I would really urge you to let your ingredients reach room temperature before blending together the filling. This really makes a difference in getting a nice, smooth filling.
#853 Oct 5, 2011
Pumpkin Custard with Ginger Snaps
1 15 oz. canned pumpkin
2 teaspoons cinnamon
4 egg whites
1 cup evaporated milk
1/3 cup honey
1 teaspoon vanilla
1/3 cup chopped pecans
1.Preheat oven to 350°.
2.Spray 8 custard bowls with canola oil and divide the cookie pieces evenly in the bottoms of the bowls.
3.Place the remaining ingredients in a large bowl and mix with an electric mixer.
4.Ladle the pumpkin mixture over the cookies, sprinkle with nuts, and place custard bowls in a deep pan filled with water to about halfway up the custard bowls. Bake for 25 to 30 minutes. They are ready when a knife inserted in the center comes out clean.
5.Let cool 20 to 30 minutes, then serve.
Leftovers keep well in the refrigerator for several days. Just make sure they are covered.
#854 Oct 5, 2011
Oh thank you sooooo much. I can't wait to make it (hopefully I won't screw it up to bad(:). I normally hate anything pumpkin but my husband talked me into giving it a try and man oh man am I glad I did.
#855 Oct 6, 2011
I don't like pumpkin pie but I think it is the texture of pie crust I don't like, I love pumpkin roll, though so this sounds like I would like it. I'm sure you'll do fine making it, if you do let us know how it goes.
#856 Oct 6, 2011
Spiced Pumpkin Butter
3 1/2 cups pumpkin puree or two 15 oz. cans pumpkin
1 1/4 cups pure maple syrup
1/2 cup apple juice
2 tbsp. lemon juice
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
In a large pot, mix pumpkin, maple syrup, apple juice, lemon juice, ginger, cinnamon, nutmeg and salt. Bring to boiling; reduce heat. Simmer, uncovered about 25 minutes or until thickened, stirring often. if mixture spatters, reduce heat more. Ladle hot pumpkin butter into sterilized half pint canning jars, leaving a 1/2 inch headspace. Cool for 30 minutes. Seal and label. Store in refrigerator for up to 1 week, or transfer to freezer containers, leaving 1/2 inch headspace and freeze for up to 6 months. Makes about 4 half pints.
Preheat oven to 375. Scrub two 2 1/2 to 3 pound pie pumpkins thoroughly. Cut pumpkin into 5 inch square pieces, discarding stems. Remove seeds and fibrous strings. Arrange pumpkin pieces in single layer, skin sides up, in foil lined shallow baking pan. Roast, covered, for 1 to 1 1/2 hours or until tender. When cool enough to handle, scoop pulp from rind. Put pulp, in batches if needed in blender or food processor. Cover and blend or process until smooth. Put puree in fine mesh sieve lined with double thickness of 100 percent cotton cheesecloth. Let stand for 1 hour to drain. Press lightly to remove any additional liquid; discard liquid.
#857 Oct 6, 2011
I have made this before. It is GREAT! But when I pplace the bowls in the oven I put them in a roasting pan. Once on the oven shelf, then I add water, so I dont spill it everywhere.
#858 Oct 6, 2011
Hello...I want you all to know that you are all blessing to me. The support and love you have shown have really kept me going. I have learned from this experience that when the chips are down, your real friends support you. I want to thank everyone for keeping the recipes coming and helping out others whenever possible. This is one thread on topix I hope never disappears. Reading these posts and recipes restores one’s faith in the fellow man.
I am not back at full capacity but soon I will be. Until then I will post when I can, and the rest of you keep posting away...
Here is a good simple one.
Make cupcakes according to the cake box.
Top with chocolate icing and chocolate sprinkles.
Take the vanilla finger cookies (I use the snackwell brand) and write in chocolate icing RIP. You can do this by placing some chocolate icing in a sandwich bad and poking a toothpick hole in the corner. Insert the cookie into the cupcake. Tombstone and graveyard cupcake.:)
Love Ya Bunches
#859 Oct 6, 2011
Well aren't you a site for sore eyes!! Hope you get to feeling better soon, so we see you more often. Sure have missed you!! Looking forward to seeing you more often.
#860 Oct 6, 2011
So glad to see you back. We have missed you alot!
#861 Oct 8, 2011
Jumbo Pumpkin Pecan Muffins
2-1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin
1/2 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/3 cup packed brown sugar
1/3 cup finely chopped pecans
1/4 cup all-purpose flour
1/4 cup cold butter, cubed
In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper-lined jumbo muffin cups three-fourths full.
In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter.
Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
#862 Oct 9, 2011
Just found this recipe on the side of a Whoppers candy box. My grandbabies love it, and this Grandma thinks it tastes great too.:)
In a large glass place two scoops of ice cream. Take a handful of whoppers malted milk balls and crack in half. place over ice cream. Pour soda (I used Pepsi) over the ice cream and cracked whoppers malted milk balls. Eat.
Oh this is sooooo gooood.....Grandma can feel the calories jumping on board but the taste makes it all worth it....:)
#863 Oct 11, 2011
Caramel Apple Nachos
Green Apples (The number apples depends on how many people you are serving. I used 2 apples and it was more than enough for my family of 5.)
bag of small marshmallows
1/4 cup butter
nuts (I like pecans best, but any would work.)
peanut butter chips
Slice apple and arrange on plate.
In a glass bowl melt together the marshmallows and butter. Stir about every 30 seconds until smooth. Drizzle over apples. Drizzle chocolate and caramel sauces over the apples. Sprinkle peanut butter chips and nuts over the top. Serve immediately.
**This is a messy, but tasty treat!
#864 Oct 15, 2011
NESTLE BUTTERFINGER Caramel Apples
6 wooden craft sticks
6 tart apples, washed, dried and stems removed
1 pkg.(14 oz.) caramels
2 tablespoons water
2 (2.1 oz. each) NESTLÉ® BUTTERFINGER® Candy Bars, chopped
LINE tray or baking sheet with wax paper. Insert 1 wooden craft stick into stem end of each apple.
MICROWAVE caramels and water in large, microwave-safe bowl on HIGH (100%) power for 2 minutes; stir. Microwave at additional 10- to 20 second intervals, stirring until smooth.
DIP each apple in melted caramel; scrape excess caramel from bottoms. Quickly roll bottom half of apples in chopped BUTTERFINGER®, then place on prepared tray. Refrigerate for 45 minutes or until set. Store apples in refrigerator in an airtight container. Apples are best if they are served the same day as they are prepared.
Makes 6 apples.
Note: If caramel becomes firm, return to microwave oven for 20-30 seconds or until dipping consistency. Two (1.5 oz. each) NESTLÉ® CRUNCH® Candy Bars may be used in place of BUTTERFINGER® Candy Bars.
#865 Oct 18, 2011
This time of year everyone is getting sick, allergies, viruses, flu, colds, etc.
So be safe and add a little bleach to your dish water. It will keep all those germs gone for sure.:)
Hope everyone stays healthy and safe this Hoilday season.
#866 Oct 19, 2011
Hey Scott Co Girl, I know what you mean about being tired of turkey. How about a good old fashioned pot roast. All the Vegetables are there along with the meat and that leaves more time to make desert. It is not really about what kind of food someone has fixed but being with family and friends.
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