The pumpkin pie is a fall classic custard pie that is found almost everywhere. In this walnut crumble pumpkin pie, the classic pie gets a new twist with a crunchy walnut streusel topping and walnut-graham cracker crust. The addition with the walnut, it gives the pie another level of flavor to the pumpkin that makes it amazing. The pumpkin filling is silky smooth and delicious while the walnut crumble topping gives it a great sweet crunch.
For birthdays , I enjoy making people some of their favorite desserts or meals. I feel like its a more personal gift that they really enjoy. With my moms birthday this week I decide to make one of her favorite deserts a pecan pie. This time I decided to make this bourbon pecan tart to make it something different. The sweetness of the filling and the smokiness of the bourbon really bring out the flavor of the pecans. I mean who doesn't like a little bit of booze in there dessert!! The tart can be made booze free with the substitution of apple juice for the bourbon.
During the summer, the last thing you want to do is be baking with a hot oven heating up your house to have a great dessert. These No-Bake White Chocolate Lime Cheesecake Bars are the perfect solution to eliminating that problem with no need for that hot oven. The cheesecake bars come out with a great mixture of sweetness from the white chocolate and tart from the lime juice and zest. These are perfect for the next backyard barbecue or just to enjoy on a hot summer day. The preparation takes about 15-20 minutes then let the bars set up in the refrigerator for couple hours.
Apple hand pies are a great fall dessert. they are similar to a apple turnover, with the exception of using a pie crust instead of puff pastry like a turnover. These apple hand pies are coated in a sugar glaze that gives a great boost of sweet as you bite through the buttery and flaky crust. They are great for a occasion where you are on the go or a fall picnic where you don't want to use plates. I enjoy them for a easy breakfast when I am going out the door, its a great wake me up. Check out the recipe below.
In the all butter pie crust, the crust comes out super flaky and packed with buttery flavor that comes out great each and every time. With an all butter crust you don't get that greasy flavor and mouth texture. The key for this recipe is to freeze the butter slightly so the butter is very firm and never gets warm throughout the mixing. The dough should be specked with butter chucks. As the dough bakes it gets golden brown even without a wash before baking.
A galette is a term in french cuisine for a flat cake or pie that is normally filled with fruit or a savory filling. As of right now, in the heat of the summer is the prime time for ripe fresh peaches and lucky for me its my favorite fruit. The sweet and tender peaches and the thin flaky pie crust is a perfect summer dessert with a side of vanilla ice cream. The peaches can be substituted for equal amount of apples, berries, plums, nectarines. Check out the recipe below in post.
When you hear about rhubarb in the summer, the first thing that comes to mind is the classic strawberry rhubarb pie. That is a classic summer pie and great dessert but raspberry and rhubarb is an even better combination as the two flavors mend together perfectly. Both have pretty equal tart to sweetness ratios that work great. These raspberry rhubarb bars have the great flavor of both with a crisp cookie crust on the bottom and a sweet pecan crumb on the top make it a perfect little dessert square. The raspberry preserve add the right sweetness and keeps the mixture thick so the crust will never be soggy even when not par baked like in this recipe. Check out the recipe below in post.
While I was on a vacation to Washington DC, I had an amazing chocolate pecan pie that has stuck with me for the past week. the richness and sweetness of the pie was fantastic. For my Mini Chocolate Pecan Pie Cookies, I added the richness of the shortbread cookie in place of the pie crust and they are packed with a rich chocolate flavor that mixes with the nutty flavor of the pecans makes these an amazing addition to your normal holiday cookies, or anytime of the year. Check out the recipe below.
As we are in the holiday season, deserts are a big part of the season. Poach pear tarts are quite simple to make and is a real wow factor with the colors of the red wine leaching into the light color of the pears and the whole how would be filled with a great smell from the cinnamon and orange. The Light and flaky tart with the rich and creamy mascarpone cheese topped with the soft, tender poached pears do make a great tasting tart that will please any group.
Cranberries tend to be a great staple for the fall season especially around thanksgiving. The great tart flavor and the vibrate red color makes it very appealing to the eyes. This Cranberry Streusel Cake is a great addition to your thanksgiving table for a dessert option, it even makes a great breakfast cake option too. It has a great combination of sweet and tart from the cranberries and orange in the cake.
The first thing is you make the base cake, whisk together the flour, granulated sugar, baking powder and soda and salt. Cut in the butter to the flour mixture until a course meal like texture. Using a hand held mixer on low speed is an easy easy of doing this, you can also use a pastry blender or two knives.
In a separate bowl, whisk the egg yolks, sour cream and vanilla extract together until smooth.
Add the egg mixture to the dry ingredients just until all dry is moist. Scrap the batter into the prepared cake pan.
In a medium bowl, Stir the cranberries, orange juice and zest, granulated sugar, cornstarch, vanilla extract and 1/2 teaspoon of cinnamon.
Top the cake batter with the cranberry mixture until evenly covered.
In another bowl, mix the flour, oats, brown sugar and the remaining 1/2 teaspoon of cinnamon. add the butter and cut in with a pastry cutter or two knives until well incorporated and small chunks are formed. Add the streusel topping onto of the cranberries. Cook for about 1-1/2 hours until a knife comes out clean and cranberries are bubbling. Let cool completely and remove from pan.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!