KerriansKitchen

KNR, p. 282 “Pumpkin Pecan Cheesecake Bars”

By now, you know that we love pumpkin in soup, smoothies, cookies, or other desserts. The flavor works well with several different spices and even complements chocolate.

This year, Sheila has been experimenting with ways to make a foolproof pumpkin bar. She tried a few recipes developed by some pretty famous people and found them to be too sweet or too complicated. She finally threw up her hands and created her own.

As always, I was the taste-tester. I might have gained a pound or two while I chomped away on the samples.

 

Pumpkin Pecan Cheesecake Bars

Sheila Kerrian
Prep Time 30 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 1 cup all-purpose flour
  • 1/3 cup brown sugar, packed
  • 5 Tablespoons cold butter
  • 1 cup pecans, chopped fine
  • 8 ounces softened cream cheese
  • 3/4 cup sugar
  • 1/2 cup canned pumpkin
  • 2 extra large eggs
  • 1 teaspoon vanilla
  • 1.5 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg

Instructions
 

  • Preheat oven to 350.
  • Combine flour and brown sugar.
  • Cut in butter until crumbly.
  • Stir in finely chopped pecans, then set aside 1 cup for topping.
  • Lightly butter sides and bottom of 8-inch square baking pan.
  • Press remaining crumb mixture into the bottom of the pan.
  • Bake at 350 for 15 minutes, until edges are lightly browned. Remove from oven and let cool.
  • While the crust is baking, beat cream cheese and sugar until smooth.
  • Beat in the pumpkin, eggs, vanilla, cinnamon, and nutmeg, and pour the mixture evenly over the crust.
  • Sprinkle with set-aside crumb mixture.
  • Bake for 30-35 minutes until golden brown and puffs up in the center.
  • Cool on wire rack and cut into 9 bars.

Notes

May all your holiday snacks be delightfully delicious!

 

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KNR, p. 96 “Chocolaty Chocolate Banana Muffins”

 

WChocChocMuffins

Sheila tried out a new muffin recipe. I thought she was making cupcakes for dessert because of the mouth-watering chocolate smell in the air, but she said that these were going to be for breakfast instead. There’s less sugar than a cupcake, and they have fruit in them, so that qualifies as a breakfast treat. Works either way for me!

 

Chocolaty Chocolate Banana Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 6

Equipment

  • Standing mixer

Ingredients
  

  • 1/3 cup vegetable oil
  • 1 cup brown sugar
  • 1 jumbo egg (or 2 large eggs)
  • 1/2 teaspoon vanilla
  • 3/4 cup whole wheat flour, stone ground
  • 3/4 cup all-purpose, unbleached flour (King Arthur works nicely)
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/3 cup Ghirardelli cocoa powder
  • 1 teaspoon sea salt
  • 3 ripe bananas, mashed (about 1.5 cups)
  • 1 cup Ghirardelli semi-sweet chocolate chips

Instructions
 

  • Pre-heat oven to 375.
  • Set standing mixer at slowest speed.
  • Cream oil and sugar.
  • Add egg(s) and vanilla and beat until smooth.
  • Add flours, baking powder, and baking soda a little at a time and beat until smooth.
  • Add cocoa powder and salt and beat until smooth.
  • Add mashed bananas and mix thoroughly.
  • Add chocolate chips and stir until blended.
  • Divide mix evenly among greased, floured muffin tins (or use baking cup papers)
  • Bake 20-25 minutes in center of oven or until toothpick inserted into center of a muffin comes out clean.

Notes

*Photo by Patti Phillips

 

 

KNR, p. 96 “Chocolaty Chocolate Banana Muffins” Read More »

KNR, p. 274 “Pie Crusts for Double Crust Meat Pies”

Lots of taste testing went into this pie crust. A lighter crust that we use for fruit pies did not stand up to the weight of a meat and veggie pie, but this one stays tender and has great flavor as well.

Pair it with the Chicken Pot Pie recipe here.

 

Pie Crusts for Double Crust Meat Pies

Recipe by Sheila Kerrian
Course Main Course
Cuisine American

Ingredients
  

  • 2 1/2 cups unbleached all-purpose flour
  • 2 Tablespoons sugar
  • 1 teaspoon sea salt
  • 1 cup butter (16 Tablespoons) cut into 1/4 inch cubes
  • 6 Tablespoons very cold water
  • Egg yolk wash (one yolk and 2 Tablespoons water lightly whisked together) 

Instructions
 

  • Use food processor to briefly pulse together flour, sugar, and sea salt.
  • Add cubed butter and pulse together until size of small peas.
  • Add water and pulse together until dough forms.
  • Remove dough, (no need to chill) divide in half, flour dust work surface and roll out each half until 1/8 inch thick – makes two 11-12”rounds.
  • Place one in 9” pie pan and set aside the other (on parchment paper for best results).
  • Make chosen filling and spread evenly onto bottom crust.
  • Cover filling with top crust and crimp two crusts together to seal in filling.
  • After the pie has been created and the two crusts have been crimped together, brush the top and edges with the egg yolk wash before baking.
  • Follow pie directions for baking time and temperature, baking until golden brown.
  • Remove from oven and let sit for about 10 minutes for easier slicing.
  • Serve while still warm.

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

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