dessert

Danish Pumpkin Spice

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Danish Pumpkin Spice! The mere mention of pumpkin spice sends people into a tizzy. It could be simply because it signifies the turning of a new season and screams, “limited time only!”. The crisp Autumn leaves, smell of woodsmoke, and anticipation of holidays looming on the horizon resurrect desires of nostalgia. We can’t help it. Longings of yesteryear where childhood memories and romantic flashbacks are pause for distraction. Family traditions and customs return to life. This is us.

DANISH PUMPKIN SPICE

Ingredients:

2 tubes crescent rolls (8 count each)

3/4 cup pumpkin purée

1/4 cup sugar

1 teaspoon vanilla extract

1 teaspoon allspice

1 egg, room temperature

1/3 cup pecans, chopped

2 ounces Neufchâtel cheese, room temperature

1/3 cup powdered sugar

1/4 teaspoon vanilla extract

1 teaspoon chestnut praline syrup

Instructions:

Preheat oven to 350°. Line a baking sheet with a silicone baking mat. Unroll crescent rolls into a rectangular shape. Cut along the seam to separate into two equal rectangles. Each rectangle will container four crescent rolls. Press seams together, cutting each rectangle into four squares. When you do this, you will have 8 squares from each tube. Place squares on the silicone baking mat before filling. In a mixing bowl, combine pumpkin purée, sugar, vanilla extract, allspice, and egg. Whisk until smooth. Spoon a heaping tablespoon of pumpkin spice mixture into the center of each square. Fold the edges around, by rolling and crimping, to form the Danish. Sprinkle chopped pecans over all. Bake 15 minutes, or until puffed and golden brown. Cool before glazing. Repeat with remaining dough. To make the glaze, beat Neufchâtel cheese until smooth. Gradually add powdered sugar. Stir gently. Add vanilla extract and chestnut praline syrup. Transfer glaze to a zipper sandwich bag. Snip off the tip of one corner. Squeeze bag to drizzle glaze in stripes over each Danish.

Apple Butter Bars

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Apple Butter Bars! What if I told you there was no “butter” in apple butter? Would you wrinkle your brow and say, “Whaaat?” It’s true. Apple butter is made by slow-cooking apples a long time until the sugar content caramelizes, giving it a deep brown color. I skipped the homemade process by choosing to purchase an organic brand made by one of my favorite country restaurants. You can, too, by visiting local farmers who are more than willing to share their bounty this time of year. It’s Applelicious!

APPLE BUTTER BARS

Ingredients:

3/4 cup butter

1 cup sugar

2 cups flour

1 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 1/2 cups natural apple butter

1 gala apple, peeled and chopped

1/3 cup peanuts, chopped

1/4 cup brown sugar

Instructions:

Preheat oven to 350°. Grease a 9”x13” pan. Set aside. Cream together butter and sugar. Mix flour, sea salt, and baking soda together. Add dry ingredients to butter mixture. Spread 3/4 of batter in the prepared pan. Sprinkle with ground cinnamon. Spread apple butter on top. Layer chopped apple pieces over all. Fill in with chopped peanuts. Crumble remaining batter on top. Sprinkle with brown sugar. Bake 30-35 minutes. Cool slightly and cut into 24 squares.

Yummy Salted Caramel Cookie Dough Bars

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Yummy Sea Salt Caramel Cookie Dough Bars! “Honestly, you had me at Salted Caramel”, someone exclaimed to me recently. If you crave chocolate or adore peanut butter, this dessert will grab your attention. Although its golden caramel layer is dotted with mounds of cookie dough infused with white and dark chocolate, underneath lies a layer of peanut butter, oats, and toffee bits. Oh my! You may need a scoop of natural ice cream on top just to cut the sweetness. Trust me when I say, “A little goes a long way!”

YUMMY SALTED CARAMEL COOKIE DOUGH BARS

Ingredients for Cookie Dough:

3/4 cup butter, unsalted

2 cups brown sugar

1/2 cup peanut butter, creamy

2 eggs

1 tablespoon vanilla

2 cups flour

1 cup instant oats

2 1/2 teaspoons baking powder

1 teaspoon sea salt

2 cups semi-sweet chocolate chips

1 cup white chocolate chips

1 cup toffee bits

Ingredients for Caramel Topping:

11 ounce bag of caramels

14 ounce can sweetened condensed milk

1/4 cup butter

Instructions:

Preheat oven to 350°. Spray a 9″x13″ pan with nonstick oil and line with parchment paper. Using a food processor, cream butter and sugar together. Add peanut butter and blend well. While running, add one egg at a time, thoroughly mixing in each egg. Add vanilla. In a small bowl, combine flour, oats, baking powder, and salt. Slowly add flour mixture to sugar mixture. Fold in chocolate chips, white chocolate chips, and toffee bits. Spread 2/3 of the dough on the bottom of the pan. Meanwhile, unwrap caramels and place in a saucepan with butter and sweetened condensed milk. Cook over medium-low heat, stirring occasionally, until caramels are fully melted. The mixture will be smooth. Slowly pour caramel sauce evenly over dough. Flatten the remaining 1/3 dough like a pancake, cut into squares, roll into balls, and drop randomly over caramel sauce. Bake for 30-40 minutes. Remove from oven and sprinkle coarse sea salt over all. Cool completely before cutting into bars.

PB&J Cupcakes

What’s Cooking in Gail’s Kitchen? The Joy of Eating: PB&J Cupcakes! Mention peanut butter and watch how childhood memories instill sentimental feelings of joy and laughter. Add a dollop of jelly and suddenly the yearning is real. Here is a way to turn the classic sandwich into a yummy dessert that will find you clapping your hands with glee. The fluffy peanut butter frosting will leave you craving “just one more cupcake”! Yes, please.

PB&J CUPCAKES

Ingredients for Cupcakes:

1/2 cup raspberry jam

1 1/4 cup flour

3/4 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup butter, melted

1/2 cup milk

1 teaspoon vanilla

1 egg

Instructions:

Preheat oven to 350°. Line a muffin tin with 12 cupcake papers. Whisk together the flour, baking powder, and salt in a bowl. Beat the butter and sugar with an electric mixer 1-2 minutes until fluffy. Add the egg and vanilla extract and continue beating. Stir in the flour mixture until no lumps remain. Pour a little in the bottom of the cupcake liners. Form a small well. Put a scant teaspoon of jelly in each well. Add more batter on top to cover. Do not fill cups past 2/3 full. Bake for 15-20 minutes or until golden brown.

Ingredients for Icing:

1/2 cup peanut butter, creamy

1/2 cup butter, softened

3 cups powdered sugar

1 teaspoon vanilla

1/4 cup milk

Fresh Raspberries for garnish

Instructions:

Cream the peanut butter and butter until smooth in a mixing bowl. Gradually add the powdered sugar alternating with the milk. Blend in the vanilla extract until smooth. Frost the cooled cupcakes and top with a fresh raspberry.

Key Lime Pie in a Flash

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Key Lime Pie in a Flash! I’m Busy! When the hours fly by in a flurry of activity, it’s nice to know shortcuts don’t imply sacrificing flavor. After all, pre-packaged dessert mixes and sweet treats have gone the distance with culinary masters. Tried and true components can become the foundation for producing inspiring results, like today’s version of Key Lime Pie. By using fewer ingredients, preparation can be done in a flash!

KEY LIME PIE IN A FLASH

Ingredients:

1 box Jell-o No Bake Real Cheesecake Dessert

2 tablespoons sugar

5 tablespoons butter, melted

1 1/2 cups cold milk

1 tablespoon lime extract

1 drop green food coloring

1 lime, sliced

1 tablespoon toasted coconut

Instructions:

To make the crust, combine butter, sugar, and crust mix. Reserve one teaspoon of crumb mixture for garnish. Press remaining crumbs into the bottom and up the sides of a 9-inch pie plate. Refrigerate until ready to fill. Next, pour milk into a medium bowl. Add filling mix and blend with a hand mixer on low speed for 30 seconds. Scrape sides and beat on medium speed 3 minutes until filling turns thick. Slowly add 1 tablespoon of pure lime extract. Mix 30 seconds longer. Add 1 drop of green food coloring and mix another 30 seconds. Pour into the chilled crust. Refrigerate one hour. Garnish with fresh lime slices, reserve crumb mixture, and toasted coconut.

French Silk Pie

What’s Cooking in Gail’s Kitchen? The Joy of Eating: French Silk Pie! If you’re a chocolate lover…and I suspect that you are, join me on this decadent chocolate trail of passion. The charismatic power of chocolate may be a mystery to every man out there, but serve up a taste of this incredible creamy silk and others will follow! French Silk Pie has become my Signature Dessert; it’s that legendary!

FRENCH SILK PIE

Ingredients for Crust:

1/4 cup butter, melted

25 vanilla wafers, crushed

1/2 cup pecans, chopped

Instructions for Crust:

Preheat oven to 300°. Combine butter, wafers, and pecans until crumbly. Reserve 1 tablespoon for garnish. Press remaining crumb mixture into an 8-9″ pie plate. Bake 15 minutes. Let cool.

Ingredients for Filling:

3/4 cup butter, melted

1 cup plus 2 tablespoons sugar

6 tablespoons cocoa powder

2 tablespoons oil

3 eggs

1 teaspoon vanilla

Instructions for Filling:

For best results, use a food processor to get the luscious results. Cream together butter and sugar. Add cocoa powder and oil. Blend well. THIS NEXT STEP IS CRITICAL. Add one egg and beat for 4 minutes. Add the second egg and beat for 4 minutes. Add the third egg and beat for 4 minutes. Finally add the teaspoon of vanilla extract. Beat 30 seconds. Pour the filling into the crust. Garnish with reserve crumb mixture. Chill before serving.

Apple “Dew” Dumplings

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Apple “Dew” Dumplings! Autumn brings with it the distinctive smell of woodsmoke on the wind, the crunch of vibrant-colored leaves underfoot, and the warm sweet taste of cinnamon apple dumplings as the nights cool down. Although this recipe offers short cuts in the kitchen, the rewards are anything but. Use it once and you’ll discover its value for the next soul-stirring family gathering.

APPLE “DEW” DUMPLINGS

Ingredients:

Two tubes crescent rolls

2 Granny Smith apples, peeled, cored, and sliced into 8 wedges

2 cups sugar

1 cup butter

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 cup pecans, chopped

12 ounces Mountain Dew

Instructions:

Preheat oven to 350°. Wrap each piece of apple in a crescent triangle. Arrange in a 9″x13″ glass baking dish or 10″ deep pie plate. Melt butter and sugar in a small saucepan. Bring to boil and stir until sugar dissolves. Remove from heat and add vanilla extract. Pour over apple dumplings. Sprinkle with cinnamon and nuts. Without stirring, pour Mountain Dew over all. Bake for 35-45 minutes until golden brown. Do not over bake. Serve warm.

Zwieback Crust Peach Pie

What’s Cooking in Gail’s Kitchen? Equal Measures: Zwieback Crust Peach Pie! Icebox dessert pies conjure up sweet memories of dog-day afternoons, sun-burned shoulders, and aluminum tumblers of cherry Kool-Aid that left a bright red mustache stain. Following a stifling afternoon of playing in the yard that made sweaty bangs plaster to my sticky forehead, my brothers and I would run inside, slamming the screen door for what probably seemed like the umpteenth time to Mother who rang the dinner bell. “Wash your hands before you sit down,” she coaxed. “Dessert is something special, if you clean your plate.” Those words alone were enough to turn youthful minds into obedient offspring. Dessert defined those adolescent years. Everyone enjoyed them, guilt-free. Ah, the good old days.

ZWIEBACK CRUST PEACH PIE

Ingredients:

1 1/2 cups zwieback cracker crumbs

1/3 cup sugar

1/3 cup butter, melted

1 cup sugar

2 tablespoons cornstarch

1 cup water

3 ounce-package orange gelatin

3 cups ripe peaches, peeled and sliced; stone removed

Instructions:

Preheat oven to 350°. Combine zwieback crumbs, 1/3 cup sugar, and melted butter. Stir well. Reserve one tablespoon for crumb garnish. Press remaining crumbs firmly over the bottom and up the sides of a 9”-inch pie plate. Bake 10 minutes. Cool. In a saucepan over medium heat, combine 1 cup sugar, cornstarch, and water until smooth. Cook until thick and bubbly, 5-7 minutes. Remove from heat. Stir in flavored gelatin until dissolved. Cool. Arrange sliced peaches in crust. Pour filling over peaches. Sprinkle reserve crumbs on top. Chill for 2 hours, or until set. Serve cold.

Turtle Cheesecake Cupcakes

What’s Cooking in Gail’s Kitchen? Equal Measures: Turtle Cheesecake Cupcakes! Every so often I succumb to my sweet tooth. At those times I admit, I throw caution to the wind. If I’m going to splurge on something sweet, I pull out all the stops. Hence, today’s feature includes a caramel pecan cookie dough crust, a sensuously satisfying vanilla cheesecake center, and a spectacular topping of sea salt caramel, chocolate chips, and sugared pecans that says, “Go all the way, you’re worth it!” Now you can be pampered as well.

TURTLE CHEESECAKE CUPCAKES

Ingredients:

16-ounce package refrigerated Pecan Turtle Cookie Dough, room temperature

16 ounces Neufchâtel cheese, room temperature

14-ounce can sweetened condensed milk

2 eggs

2 teaspoons vanilla extract

1/4 teaspoon sea salt

1/4 cup semi-sweet mini chocolate morsels

1/2 cup sugared pecans, chopped

1/3 cup caramel butterscotch ice cream topping

Coarse sea salt, for garnish

Instructions:

Preheat oven to 325°. Line muffin tins with cupcake papers to make 24 cupcakes. Cut each square portion of cookie in half. Place one section of dough in the bottom of each paper-lined muffin cup. Bake 12 minutes. Meanwhile, using a hand mixer and a medium-sized bowl, beat the Neufchâtel cheese, sweetened condensed milk, eggs, vanilla extract, and sea salt for 3 minutes. Scrape down the sides as needed. Spoon 3 tablespoons of cheesecake mixture over each cookie crust. Bake 18 minutes longer. Cool cupcakes on a wire rack. Refrigerate Turtle Cheesecake Cupcakes for one hour. Before serving, top each with mini chocolate chips and sugared pecans. Drizzle caramel butterscotch sauce over all. Garnish with a sprinkling of coarse sea salt.