pumpkin. pumpkin. pumpkin.

October 25, 2010 by 10 Comments

This time of year, I get an urge to make pumpkin desserts that is so strong, no one can stop me from baking up a pumpkin storm. The only problem is, my better half loathes the stuff. He refuses pumpkin pie, balks at pumpkin cheesecake, laughs at pumpkin muffins. The result is that I am left to eat the fruits (or vegetables) of my labors all by my lonesome.

I don’t mind. Especially when I’m baking two of my all-time favorites.

The first? Pumpkin walnut bread with bittersweet chocolate. The consistency of this bread is as close to perfect as it gets for sweet breads: dense, moist, and not at all dry around the edges. Each bite tastes just as good as the next with no crusty bits to deal with.

I use Elise’s (Simply Recipes) recipe and add bittersweet chocolate chips to the batter before baking. It’s so decadent that it should be a dessert, but since it’s “bread,” I allow myself a little slice for breakfast.

Then I always fall back to the old standby: Paula Deen’s Pumpkin Gooey Butter Cakes. Think pumpkin pie with a thicker, sweeter crust and super creamy filling laced with cream cheese.

These little squares are awfully potent. I wouldn’t eat them if you’re diabetic, have high cholesterol, are at all worried about fat and calories, or have an aversion to baking with lots and lots of butter.

I would make them, however, if you’re looking for a fun alternative to the standard pumpkin pie to grace your Thanksgiving table. Or if it’s tuesday. Or if you love Paula Deen more than mayonnaise.

They’re easy, incredibly tasty, and one batch makes about a zillion servings. Just take a jog around the block afterwards.

If you need me, I’ll be trying my best not to let these yummy pumpkin desserts go to waste. It’s a tough job, and a big responsibility. But I’ll take one for the team.

What are your favorite pumpkin desserts?

-RDG

You can find the recipe for Paula Deen’s Pumpkin Gooey Butter Cakes right here. A quick tip: they won’t look done when you pull them out of the oven. The middle will be jiggly and the standard toothpick test does not work for this recipe. Don’t over-bake or you’ll get an awfully stiff crust. Let them cool completely before cutting.

To make Pumpkin Walnut Bread with Bittersweet Chocolate, follow Simply Recipes‘ (amazingly perfect) Pumpkin Bread recipe and add one cup of bittersweet chocolate chips to the batter before baking.


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magic bars

August 31, 2010 by 13 Comments

Call them what you will: magic bars, layer bars, 5-layer bars, 7-layer bars (if you can’t count), magic cookies, layer squares, or 7-layer cookie bars (if you can’t count or identify a cookie when you see one). I am always tempted by these messy-looking squares when I see them at parties and in bakeries. And I am always pleasantly surprised by their texture, crunch, and layers of sweetness that are revealed by each bite. So when I randomly craved one of these crumbly numbers the other day, it was time to find out what was actually in them and go about making them myself.

Seeing as how I didn’t know what traditionally composed a magic bar, I went in search of recipes. Each seemed to have it’s own take on the use of butterscotch chips vs. peanut butter chips. Some used pecans, some salted peanuts, some walnuts. Even chocolate (chocolate!) was absent in some versions. After much research and countless google searches, I settled on one from Paula Deen: Five Layer Bars. Paula’s take seemed the most classic to me, so I set forth to gather my ingredients.

These bars take all of five minutes to prepare, so be sure to preheat your oven while you’re assembling the layers. First, melt the butter and pour it over the graham cracker crumbs.

Mix together with a fork until the crumbs are thoroughly moistened.

Press the mixture into the bottom of a greased or sprayed 9″x13″ pan.

Next, sprinkle on your butterscotch chips…

…chocolate chips*…

*I’ve beaten this horse to death, but I swear by Ghiradelli 60% Cacao chips. And no, they don’t pay me to say that. But if they want to throw me some free chips, I wouldn’t object!

…chopped nuts (I used walnuts)…

…and flaked coconut.

Now here comes the tricky part. First, get in a fight with your can opener over a can of sweetened condensed milk. Eventually let the can opener win. Go down to your tool bench and grab a hammer and a chisel. Tell that can who its daddy is. Go to store. Buy a new can opener.

Pour the sweetened condensed milk over the bars. I found a small pitcher made this easier, probably because the can was hacked to death.

Try to distribute the milk as evenly as possible.

Bake for about 30 minutes. Let cool completely before cutting (I sped this process up by letting them cool slightly and then placing in the fridge. I’m antsy like that).

Marvel at the sweet, crunchy textures.

I love how the graham cracker base seems to meld with all of the other ingredients—the chocolate, butterscotch, nuts and coconut seem to sink in to form one unique flavor. Perhaps this is where the “magic” moniker stems from?

If you need a fast, easy dessert for a party or a bake sale, there is nothing faster or easier than these. And with their addictive sweet layers, they’ll fly off the plate like…dare I say it? Magic.

-RDG

Paula Deen’s Five Layer Bars, from Food Network

  • 1 1/2 cups graham cracker crumbs (about 14 graham crackers whirred in a food processor, if you don’t have the boxed crumbs)
  • 1 stick salted butter, melted
  • 1/2 cup chopped pecans
  • 1 cup butterscotch chips
  • 1 cup chocolate chips
  • 1 cup sweetened flaked coconut
  • 1 14-ounce can sweetened condensed milk

Preheat the oven to 350. Combine the graham cracker crumbs and melted butter in a bowl. Press into the bottom of a 9-by-13-inch baking dish. Sprinkle pecans, chips and coconut on top. Pour the sweetened condensed milk over the mixture and bake for 30 minutes. Cool completely and cut into bars.

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day 7: paula deen’s pumpkin gooey butter cakes

December 19, 2009 by Leave a Comment

I mess with a lot of recipes. My husband likes to call it tweaking.

Sometimes I improve them. Sometimes I obliterate them. Sometimes I just make them more…interesting.

But there’s one gal’s recipes that I don’t dare touch.

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That woman is Ms. Paula Deen, everyone. And I don’t care who knows it.

She cooks down-home, southern fare–fried chicken, brisket, beef stroganoff. She’s got a Mississippi drawl that makes me smile, always has rockin fingernails (red, acrylic), and a wears a diamond the size of my butt.

She puts butter and mayonnaise in everything, and yet she does not weigh 400 pounds. Any gal who can accomplish that feat is a goddess in my book.

I don’t mess with her recipes because she’s pretty much awesome. And she makes these kick-booty “gooey butter cakes.” Around this time-o-year, I must make them. I need to make them.

And I’m going to do it right now.

Here’s whatcha need:

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One box of yellow cake mix (“Duncan Hines Moist Deluxe Butter Recipe Golden” could not have a longer name, but I swear it’s the holy grail of yellow cake mixes), one 16 oz box of powdered sugar, and some ground nutmeg and cinnamon.

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Next, grab one package of cream cheese (let it sit out and get to room temp), and two sticks of butter. Or, as my idol would say, “budder.” These are budder cakes, after all.

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And finally, some vanilla extract, one can of pumpkin, and four eggies.

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First off, dump that yellah cake mix into a big ol’ bowl.

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Crack one eggie…

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…and melt one stick of budder and pour it on in.

Now, I must warn you: I’m about to do something that I never do. It may be a bit shocking.

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I’m using a handheld electric mixer. I know, I know.

Some of you might think that this is the “easy” way to mix stuff up. For me, it’s a lot of dang work. Normally I’d just dump the whole mess into the Kitchen Aid and flip a switch. With this thing, I have to attach the blades, plug it in, turn it on, swirl it around, scrape the bowl, and swirl it around some more.

My laziness boggles my mind sometimes.

Mix it on up (with whatever method you choose) until a dough forms.

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Press the mixture into the bottom of a greased rectangular baking dish.

Now would be a good time to preheat your oven to 350°.

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Now then. Cream together the pumpkin and the cream cheese…

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…add the rest of the eggs and the vanilla…

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…and the second stick of butter (melted), and mix it all together.

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Finally, add the box of powdered sugar (yep, the whole box–Paula Deen doesn’t mess around), a teaspoon of cinnamon, and a teaspoon of nutmeg.

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Mix the whole mess up until it’s smoove and creamy.

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Pour the filling on top of the cake “crust” and bake for 40-50 minutes…

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…or until it looks like this. Bee-youtiful.

A word to the baking wise: these are supposed to be gooey, so they’ll never quite “set” in the middle. A little jiggle is quite alright. Don’t over-bake, my friends. Trust the gooey butter process.

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See that gooey-ness? Oh, it’s so right.

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I need these in my life around the holidays.

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Imagine pumpkin pie, but buttery and creamy.

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Imagine that the crust is not thin and flaky, but thick, dense, sweet, and buttery.

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Oh, Paula. You make my life wonderful. And I promise, I didn’t mess with a thing.

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Dear readers, let these be a part of your life this weekend.

And an FYI: if you don’t like pumpkin, try making bananna, pineapple, or peanut butter gooey cakes. The link below will take ya to Paula’s recipe where she explains how to make those deeelicious varieties.

Happy 7th Day of Bakemas!

-RDG

Pumpkin Gooey Butter Cakes, Paula Deen

Cake:

  • 1 (18 1/4-ounce) package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted

Filling:

  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

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