sweets

Pumpkin Bread with Cream Cheese Swirl

(7 ounces) all-purpose flour

baking soda

salt

cinnamon

(8 ounces) sugar

(4 ounces) canola oil

(8 1/2 ounces) pumpkin purée

sour cream or plain Greek yogurt

vanilla extract

cream cheese,

unsalted butter,

(8 ounces) powdered sugar

Preheat oven to 325°F. Line a 9x5-inch loaf pan with parchment paper so there is an overhang on each long side. Coat the parchment paper with baking spray or butter and flour.

Whisk the flour, baking soda, salt, and cinnamon together in a medium or large bowl and set aside.

Combine the egg and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 5 minutes, until light and fluffy. Turn the speed down to low and, pouring very slowly, drizzle the oil down the side of the bowl. Add the pumpkin, sour cream, and vanilla, and mix until smooth. (Alternately, this can be done with an electric hand mixer.)

Turn the mixer off. Add the flour mixture and fold in by hand until just combined. Transfer the mixture back to the bowl used for the flour, and set aside.

Rinse out and dry the bowl of the stand mixer and the paddle attachment in order to make the filling. Combine the cream cheese, butter, vanilla, powdered sugar, and 1/4 cup of the pumpkin batter, and beat on medium speed until smooth and creamy, 2 to 3 minutes.

Pour half the batter into the prepared loaf pan, spreading evenly. Spoon the cream cheese filling over the batter and smooth it out. Cover filling with remaining batter.Bake the pumpkin bread for 1 hour, or until the center springs back when pressed with your fingertip. (If your finger sinks, bake 10 to 15 minutes longer.) Let cool in the pan on a wire rack for 30 minutes, then pull the loaf out using the parchment paper “handles” to cool completely.

The pumpkin bread can be stored tightly wrapped in plastic wrap for up to three days, or frozen for up to 2 weeks. Thaw overnight at room temperature before serving.

This ice cream is made with only two ingredients, requires no stovetop cooking, and can be made with just a hand mixer. No ice cream machine needed.

How To Make No-Churn Ice Cream

sweetened condensed milk

vanilla extract, almond extract, mint extract, or other flavoring, optional

heavy cream, cold

Pour the sweetened condensed milk into a large bowl.

Mix the vanilla extract, or other flavoring extract, into the condensed milk, if using. (See Recipe Notes for other flavoring ideas.)

Whip the heavy cream: Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Use a hand mixer, stand mixer, or immersion blender to whip the cream until it holds stiff, billowy peaks, about 3 minutes.

Lighten the condensed milk: Gently mix a scoop of the whipped cream into the condensed milk. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream.

Fold the whipped cream into the condensed milk: Transfer the rest of the whipped cream to the bowl with the condensed milk. Gently begin folding the whipped cream into the condensed milk. At first, it will look very lumpy. As you continue to fold, the mixture will smooth out and become soft and silky. Stop when you see just a few small lumps here and there — be careful not to deflate the mixture too much or over-mix.

Transfer the ice cream base to a freezer container: Use a spatula to scrape all the ice cream base into your freezer container. Smooth the top, then press a piece of wax paper against the surface to prevent ice crystals from forming.

Freeze for at least six hours, or up to 2 weeks: The ice cream will become more firm the longer you let it freeze. For best texture and flavor, eat within two weeks.

Vegan Baked Krispy Kreme Donuts

nondairy milk (I used almond)

tsp Active dry yeast

tbsp Vegan Butter (separated)

Sugar

tbsp aquafaba (Chickpea liquid)

tbsp Ground Flax Seed

water

Unbleached all purpose flour

Cup Non dairy milk (I used almond)

Cup Powdered Sugar

tbsp Vegan Butter

Mix together the yeast with the warm milk and granulated sugar. Let sit 10 minutes or until yeast blooms

While that blooms, mix together the aquafaba, flax seed, and water. let sit.

After the yeast blooms, mix in the aquafaba mixture and 2 tbsp melted vegan butter. stir

&nbsp;Add in the flour. Using a mixer, or your hands. Knead until smooth.

Place dough in an oiled bowl. Cover and let sit in a warm spot for an hour or until doubled in size

Once dough has risen, roll out to half inch thickness on a lightly floured surface. Use doughnut cutter or lids/tops of glasses to get the desired shape and size for your donuts. transfer to a cookie sheet. Cover and let rise another hour or until doubled in size.

Melt 1 tbsp vegan butter, and brush on donuts.

Bake in preheated 375 F oven for 7-9 minutes.

While baking, mix together 2 c powdered sugar, 1/4 c non dairy milk, and 2 tbsp melted vegan butter. This is your glaze

&nbsp;When just barely cooled enough to handle, dip in the glaze mixture, and place on a baking rack. Enjoy immediately, will also taste good later because sugar is delicious.

How To Make a Basic Butter Cake from Scratch

unsalted butter, softened (plus extra for greasing the pans)

sugar

eggs

all-purpose flour

baking powder

milk

vanilla

buttercream frosting,

Sift together the flour, baking powder, and salt. Set aside.

Prepare the pans: Rub the bottoms and sides of the cake pans with a little butter, shortening, or baking spray. Make sure to get into the corners and all the way up the sides. Flour the sides and bottoms of the pan by scooping a bit of flour into the pan, then shaking and tapping to coat the bottom and sides of the pan with flour; dump out the excess. Alternatively, cut out a parchment round and use this to line the bottom.

Beat the butter and sugar until fluffy and light. Cream together for about 3 to 5 minutes on medium spread (see above notes for more information).

Add the eggs one at a time. Beat until the batter is very smooth and creamy-looking. Adding the eggs one at a time gives them a better chance at incorporating into a smooth batter. Be sure they are room temperature so the batter does not appear curdled.

Beat in half the flour, salt, and baking powder. Add the sifted dry ingredients with the mixer running at low speed. Continue to mix until incorporated.

Beat in the milk and vanilla. Alternate adding in the liquids with the dry ingredients so the milk has a chance to be absorbed without needing to overmix the batter. Stream in the milk with the mixer on low until combined.

Beat in the remaining flour mixture until just combined and no more visible flour remains. Stir a few times with a spatula to make sure no more flour remains on the bottom of the bowl.

Divide the batter between cake pans. Use a scale or mechanical ice cream scoop to evenly divide the batter.

Smooth the tops with an offset spatula. Drop the pans against the counter to shake out air bubbles.

Bake for 25 to 30 minutes: When done, the cake should be puffed like a pillow, golden, and pull away from the sides of the pan. When done, a toothpick inserted into the center of the cakes should come out clean.

Cool for 15 minutes in the pan. Run an offset spatula around the cake to make sure it&#x27;s completely loosened from the sides of the pan.

Flip the rounds out of the pan, remove the parchment lining, and flip right-side up to cool completely.

Once cool, frost and assemble the cake with the buttercream.

How To Make Crêpes

unsalted butter, melted

vanilla extract (optional)

Neutral oil,

Make the batter. Place the flour, milk, eggs, butter, salt, sugar, and vanilla if using in a blender. Blend until the batter is smooth, about 20 seconds. Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.

Let the batter sit. Cover and let the batter sit for at least 30 minutes at room temperature or overnight in the refrigerator.

Prepare to cook the crêpes. Before cooking the crêpes, assemble everything you&#x27;ll need by the stovetop: the batter, the pan, the oil, the spatula. If your bowl doesn&#x27;t have a pour spout, have a ladle or 1/4-cup measuring cup handy.

Cook the crêpes. Place a 10-inch nonstick pan or 8-inch crêpe pan over medium heat and add a small amount of oil to coat the bottom of the pan. Let it sit for a minute to get hot. Pour in about 1/4 cup of batter. Immediately pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.

Flip the crêpe. When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.

Cool the crêpe. Tilt the pan and loosen the crêpe, then slide it onto a wire rack.

Continue making crêpes. Continue making crêpes with the rest of the batter, adding more oil as needed to keep the crêpes from sticking.

Stack and store. If not eating the crêpes immediately, stack them one on top of the other as they cool. If they seem sticky, place a square of plastic wrap or parchment paper between them.

This luscious, creamy cheesecake with a caramel pecan pie topping will wow any crowd, making it perfect for any holiday dessert spread. 

Pecan Pie Cheesecake

graham crackers (6 to 7 ounces), or 1 1/2 cups graham cracker crumbs

full-fat cream cheese,

cornstarch, all-purpose flour

sour cream

pecans

unsalted butter

dark brown sugar

heavy cream

Make the crust: Take 2 pounds cream cheese out of their wrappers and let sit at room temperature while you prepare the crust, at least 30 minutes. Arrange a rack in the lower-middle position of the oven and heat the oven to 350°F.

Use your fingers to coat a small pat of butter all over the bottom and sides of a 9-inch or 10-inch springform pan. Cut 2 large pieces of aluminum foil (each about 18-inches long) and place them on a work surface on top of each other in a cross. Set the springform pan in the middle and fold the edges of the foil up and around the sides of the pan. The foil gives you extra protection against water getting into the pan during the water bath step.

If using whole graham crackers, process 12 rectangles in a food processor with the blade attachment (or in a ziptop plastic bag using a rolling pin) until they form fine crumbs, you should have 1 1/2 to 1 2/3 cups.

Place the graham cracker crumbs in a medium bowl. Melt 5 tablespoons unsalted butter in the microwave or on the stovetop, then stir this into the crumbs until they’re evenly moistened. Transfer the crumbs into the pan and use the bottom of a measuring cup to press it evenly into the bottom (not up the sides).

Place the crust in the oven (be careful not to tear the foil). Bake until the crust is fragrant and just starting to brown around the edges, 8 to 10 minutes. Meanwhile, place 1 1/2 cups pecans on a baking sheet and bake it at the same time until fragrant and lightly toasted, checking on them after 5 minutes. Let the crust cool on a wire rack until the sides of the pan are cool enough to comfortably touch before you prepare the filling, at least 20 minutes.

Make the filling: Place the cream cheese, 1 cup granulated sugar, 1 tablespoon cornstarch or 2 tablespoons flour, and 1/4 teaspoon kosher salt in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric handheld mixer and large bowl.) Mix on medium-low speed until the mixture is creamy like thick frosting and smooth, about 5 minutes. Scrape down the beater and the sides of the bowl with a spatula.

Add 1/2 cup sour cream and 1 teaspoon vanilla extract and beat on medium-low speed until combined and creamy. Scrape down the beater and sides of the bowl again. With the mixer on medium-low speed, beat in 3 large eggs and 1 large egg yolk one at a time. Wait until the previous egg is almost completely mixed into the batter before adding the next one.

Stir the whole batter a few times by hand, being sure to scrape the bottom of the bowl, to make sure everything is incorporated. The finished batter should be thick, creamy, and silky. Don&#x27;t worry if you see a few specks of un-mixed cream cheese here and there; they will melt into the batter during baking and won&#x27;t affect the finished cheesecake.

Place the pan in a roasting pan or other baking dish big enough to hold it. Bring about 8 cups of water to a boil and pour the water into the roasting pan so it goes about halfway up the sides of the springform pan, being careful not to splash any water onto the cheesecake. Carefully place the roasting pan in the oven. 

Bake the cheesecake for 50 to 60 minutes. Cakes baked in a 10-inch pan will take 50 to 55 minutes; cakes in a 9-inch pan will take 55 to 60 minutes. The cheesecake is done when the outer 2 to 3 inches look slightly puffed and set, but the inner circle still jiggles (like Jell-O) when you gently shake the pan. Some spots of toasted golden color are fine, but if you see any cracks starting to form, move on to the next step right away.

Leave the cheesecake in the oven. Turn off the oven and crack the door open or prop it open with a wooden spoon. Let the cheesecake cool slowly for 1 hour.

Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed knife around the edge of the cake to make sure it&#x27;s not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely on the rack, about 1 1/2 hours.

Chill the cheesecake, uncovered, for at least 4 hours or up to 3 days in the refrigerator. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don&#x27;t rush it.

Make the pecan pie topping: Coarsely chop about 1 cup of the toasted pecans, and leave the remaining 1/2 cup whole.

Place 6 tablespoons unsalted butter, 3/4 cup packed dark brown sugar, and 1/2 teaspoon kosher salt in a large saucepan over medium heat. Cook, whisking frequently, until the butter is completely melted and the mixture is completely smooth and bubbling all over, 6 to 8 minutes. Whisk in 1/2 cup heavy cream until completely combined and bubbling again.

Remove from the heat and stir in the chopped and whole pecans and 1/2 teaspoon vanilla extract. Set aside to cool to room temperature, 30 to 45 minutes.

Take the cheesecake out of the refrigerator and unmold it. You can serve the cake right from the bottom of the springform pan, or use a large off-set spatula to gently unstick the crust from the pan and transfer it to a serving platter. Spoon the pecan pie topping over the cheesecake before slicing.

Caramel Apple Monkey Bread

Granny Smith apple (at least 8 ounces)

nutmeg

unsalted

bread

Peel, halve, and core the apple. Cut it into 1/2-inch dice. You will need 60 apple pieces. Transfer to a small bowl; set aside.

Whisk the granulated sugar, brown sugar, cinnamon, nutmeg, and salt together in a pie plate. Take 1 tablespoon of the sugar mixture, sprinkle it on the apples, and toss to coat; set the spiced apples and remaining sugar mixture aside.

Place the melted butter in a wide, shallow bowl. Brush the sides and tube of a 12-cup Bundt pan with a thin layer of the butter; set the pan and remaining butter aside.

Divide the bread dough into 6 equal pieces. Either rolling it between your hands or on a work surface, roll each piece into a 10-inch-long rope. Using a knife or metal bench scraper, cut each rope into 10 pieces. You should now have 60 small pieces of dough; cover loosely with plastic wrap.

Press 1 piece of apple into a piece of dough, wrap it completely in the dough, and roll it into a ball, flouring your hands as needed if the dough is sticky. Return the dough ball to the work surface and repeat until all the dough pieces are filled with apple.

Working with 6 dough balls at a time, roll them into the butter to coat, then roll them in the sugar mixture to coat. Rewarm the butter as needed if it cools down and starts to congeal; warm butter makes a thinner coating.

Place the sugared dough balls into the prepared pan, layering them over any spaces as you go. (Don&#x27;t worry about being too precise.) Repeat with the remaining dough. When you&#x27;re done, you should have about 3 layers of dough and the pan should be about half full.

Drizzle the remaining butter over the monkey bread and sprinkle with the remaining sugar mixture. This will turn into a caramel over the monkey bread.

Cover the pan loosely with the plastic wrap. Let rise in a warm place until puffed and risen to about 1 inch from the top of the pan, 1 to 1 1/2 hours. About 20 minutes before the bread is fully risen, arrange a rack in the middle of the oven and heat to 350°F.

Uncover the monkey bread and bake until golden-brown and a skewer inserted into the center comes out clean, 35 to 40 minutes. Place the pan on a wire cooling rack and cool for 5 minutes. (Do not cool any longer or the caramel will harden and stick to the pan.)

Invert a cake stand or serving platter over the Bundt pan. Holding onto the platter and the pan at the same time (use oven mitts or a towel — it&#x27;s hot!), flip it over. Remove the Bundt pan (you may need to use a fork or knife to pry the pan up to lift it off). Let cool at least 15 minutes more before serving warm.

How To Make a Dutch Baby Pancake

Powdered sugar, maple syrup, and jam,

Blend the batter: Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquidy.

Rest the batter: Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.

Heat the pan and oven: Meanwhile, place the skillet you&#x27;re using on a middle rack to warm along with the oven. Heat the oven to 425°F.

Melt the butter: When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.

Add the batter: Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.

Bake the Dutch baby: Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.

Serve while hot: You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar. Cut into wedges and serve with maple syrup or jam.

A recipe for kheer, a classic Indian rice pudding studded with raisins and nuts and spiced with cardamom. 

Padma Lakshmi's Rice Pudding

short-grain Indian rice

golden raisins

cashews

green cardamom pods

cinnamon,

Place the rice and water in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, for 20 minutes. Add the milk, sugar, raisins, cashews or pistachios, cardamom seeds, and cinnamon and simmer, stirring often, until the rice is tender and the mixture is creamy, 30 to 35 minutes more. Serve warm or chilled.

You would never guess that this Lemon Poppyseed Cake is gluten free. It&#039;s so moist, tender and full of rich flavor!

Gluten Free Lemon Poppyseed Cake

lemon

lemon juice (from 1 lemon)

vegetable oil (such as grapeseed

2% Greek Yogurt (such as Fage)

cane sugar

almond flour

rice flour

Tablespoons poppy seeds

lemon juice (as needed)

Preheat the oven to 350 degrees F. Lightly brush the inside of a 10x5 inch loaf pan with oil or nonstick spray, and line with a strip of parchment paper so that some is overhanging on the two long sides of the pan. Set aside.

In a large bowl, mix together the lemon zest, lemon juice, vegetable oil, eggs, yogurt, sugar and vanilla with a whisk. Mix for about 1 minute until the mixture is very smooth and there are a few bubbles. Add the flours, salt, baking soda, baking powder and poppy seeds to the batter. Continue to whisk the mixture until just combined, and no more clumps of dry mix remain.

Pour the batter into the prepared pan. Bake in the oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow the cake to cool in the pan for at least 30 minutes before transferring to a rack or plate to continue cooling.

To make the glaze, add the powdered sugar and vanilla together to a small bowl. Add 1 tablespoon lemon juice, and mix in more as needed for a smooth texture. Drizzle the glaze back and forth over the cake. Slice and serve.

Tangy-sweet cranberry curd meets buttery walnut shortbread for a twist on the classic lemon bar.

Cranberry Curd Bars with Walnut Shortbread Crust

Cooking spray

walnut pieces

cranberries (about 3 cups)

lemon juice (from 1/2 lemon)

Powdered sugar,

Make the crust: Line a 9x13-inch baking pan with parchment paper so that there is extra paper hanging off the two long sides like a sling, as described in this tutorial. Coat the paper and exposed sides of the pan with cooking spray; set aside.

Place the nuts in the bowl of a food processor fitted with the blade attachment and pulse until coarsely ground, about 15 (1-second) pulses. Add the flour, sugar, cinnamon, and salt, and pulse until finely ground, about 10 (1-second) pulses. Scatter the butter over the top of the flour-nut mix and pulse until the mixture forms moist clumps, 20 to 25 (1-second) pulses.

Transfer the mixture into the baking dish and press into the dish with your hands or the bottom of a floured measuring cup, making it as even as possible. Refrigerate at least 30 minutes. Twenty minutes before the crust is ready, arrange a rack in the middle of the oven and heat to 350°F.

Bake the crust until beginning to brown around the edges, 20 to 25 minutes. Meanwhile, prepare the cranberry curd.

Make the cranberry curd: Place the cranberries and water in a medium saucepan over medium heat and bring to a boil over medium-high heat. Continue to cook, stirring occasionally, until all the cranberries have burst open and are mushy, about 5 minutes. Meanwhile, fit a fine-mesh strainer over a large bowl.

Pour the cranberry mixture into the strainer and press the cranberry purée through using a spatula until only pulp remains in the strainer. Set the purée aside to cool to room temperature, about 10 minutes. Meanwhile, discard the contents of the strainer and clean the strainer and the saucepan for reuse.

Add the sugar, eggs, egg yolks, lemon juice, and salt to the cranberry purée and whisk until smooth. Return the cranberry mixture to the saucepan over medium heat. Stir the curd continuously, making sure to scrape the bottom and corners of the pan, until it comes to a simmer and thickens slightly, coats the back of a spoon, and registers about 150°F on an instant-read thermometer (there&#x27;s some wiggle-room, so don&#x27;t fret about being exact), 5 to 11 minutes.

Remove the pan from the heat, add the butter all at once, and stir until completely melted. Pour the curd through the strainer again into a clean bowl to strain out any small chunks of cooked egg. Pour the warm cranberry curd onto the crust and spread into an even layer.

Bake until the curd is set but still jiggles slightly in the center, 10 to 15 minutes. Place the pan on a wire rack and cool for 1 hour. Refrigerate until chilled through, at least 2 hours and up to 1 day.

When ready to serve, run a thin knife around the edge of the pan to loosen the cranberry bar slab. Use the parchment paper as handles to lift the slab from the pan onto a cutting board. Trim off the sides to make even edges if desired. Cut into 24 pieces. Dust the tops of the bars with powdered sugar, which will melt into the cranberry curd and make a sweet glaze. Garnish each square with the candied citrus zest if desired.

The best low carb sweetener blend-- save money by making it yourself!

Low Carb Sweetener Blend

400 grams erythritol

tsp pure stevia powder

Place ingredients in a high powered blender, like...

Place ingredients in a high powered blender, like a Blendtec.

Process until the mixture has been completely turned...

Process until the mixture has been completely turned to powder. Allow to settle for a few minutes before opening the blender and transferring to an airtight container. Can be used cup for cup like powdered sugar.

Made using the traditional method with store cupboard ingredients, this vanilla fudge recipe would make a great gift

Traditional Vanilla Fudge

300 ml double cream/ heavy cream ((½pt))

ml milk ((3½floz))

butter

300 g caster sugar ((10½oz))

150 g light muscovado sugar ((5 ounces))

tsp vanilla extract

Lightly grease and fully line a 20cm (8in) square cake tin.

Place 300ml (½ pt) double cream, 100ml (3½floz) milk, 100g (3½oz) butter, 300g (10½oz) caster sugar and 150g (5oz) light muscovado sugar into a large heavy-based pan. Place over a low heat. Stir constantly until the butter has melted and the sugars have dissolved.

Increase the heat under the pan slightly to allow it to gradually come to the boil whilst stirring all of the time. Simmer the mixture, whilst continuing to stir, until it reaches 116°C ( 241°F) (soft ball stage).

Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110°C ( 230°F). This will only take a couple of minutes.

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