brownie trifle...

My oldest boys went to their last prom this weekend (insert mixed emotions here!) The parents decided to provide a nice dinner (in a beautiful home with the most entertaining host & hostess ever!) and one of my contributions was dessert. Someone had mentioned trifle... I had only made a trifle once before but it was the result of a cake mishap. That's all you need to know about that. 

Soooo, I took to Pinterest and this lovely (pictured above) was the first result of my search. I didn't feel the need to search any further. I mean...YUM!

The very best part, aside from the deliciousness, is that it was so easy to make and has to be made in advance. Win/Win!

1 packaged brownie mix 

1 small box instant chocolate pudding 

1/2 cup water 

1 14oz can sweetened condensed milk 

1 8oz tub of Cool Whip

1 12oz tub of Cool Whip

Bake brownies according to package directions in a 9x13 pan. Cool and cut into one inch pieces. In a med bowl combine pudding mix, water and sweetened condensed milk. Fold in 8 oz of Cool Whip until there are no streaks. Begin layering by filling bottom of dish with brownies. Carefully spread half of the chocolate mixture over brownies, follow by half of the remaining Cool Whip. Repeat layers. Cover with plastic wrap and refrigerate for eight hours.

s'more cookie bars...

Not too much to say here except that these are the BOMB! Everything you love about a s'more and everything you like about a really goooood cookie is present in these yummy bars. Enjoy, my friends!

2 sticks butter; room temperature 

1 1/2 cups sugar 

2 eggs 

2 tsp vanilla 

2 2/3 cups flour 

1 1/2 cups graham cracker crumbs (1 1/2 packages)

1 tsp baking powder

1/2 tsp salt

6-8 Hershey bars (regular candy bar size)

6 cups mini marshmallows 

Heat oven to 350 degrees. Line a 9x13 pan with foil and spray with cooking spray*

Cream butter and sugar until well blended. Add eggs and vanilla; mix. Combine dry ingredients and add along with graham cracker crumbs.

Press half of the dough into the pan. Bake for 15 min.

Remove from oven and immediately cover cooked dough with chocolate bars-breaking the chocolate to fit, if needed. Sprinkle on the marshmallows. Scatter bits of remaining dough over the top of the marshmallows. Bake for 20-25 min or until the top and sides are lightly browned.

Cool on wire rack and serve.

*you can line the pan with foil and spray OR with parchment paper. If you skip this step the marshmallows become baked on to the pan and it is reeeeaaaalllly hard to get them out. A little bit of sticking will probably still happen in the corners, but that's ok.

lime bars...

Lemon bars are usually the favorite, but I like to shake it up sometimes and use limes instead. This is my moms tried and true recipe and the one we love the most! It's been in the family for years and is always a favorite!

Crust:

2 cups flour 

1 cup butter; room temp

4-5 Tbsp sugar

1/2 tsp salt

Cream together and press into a greased 9x13 pan. Bake at 350 degrees for 15 min.

Filling:

4 eggs

2 cups sugar 

1/2 tsp baking powder

7 Tbsp flour

4 Tbsp lime juice

Zest of 3-4 limes

Slowly beat eggs. Add remaining ingredients one at a time, and blend well. Pour over hot crust and return to oven. Lower temp to 325 degrees and bake for 25 min. Let cool completely. Sprinkle with powdered sugar. Refrigerate before cutting.

creme brûlée...

 I got one of these mini blow torches for my Birthday...

So I had to make this. Good call.

It always amazes me how a few simple ingredients can result in something so delicious, with minimal effort. This really is a fairly simple dessert to make. I used vanilla beans, but if you'd rather use vanilla extract, it would be just as delicious. In fact...this particular recipe only called for a vanilla bean but next time I will add a teaspoon of vanilla, as well. Just make sure it's pure vanilla extract. 

1 quart heavy cream 

1 vanilla bean, split and scraped 

1/2 cup sugar, plus a little extra for brûlée 

6 large egg yolks 

2 quarts hot water

Preheat oven to 325 degrees.

Place cream, vanilla bean and it's pulp into a medium saucepan set over med high heat and bring to a boil. Remove from heat, cover and allow to sit for 15 minutes. Remove vanilla bean.

In a medium bowl (or bowl of mixer), whisk together 1/2 cup sugar and the egg yolks until well blended and pale yellow. Add the cream a little at a time, stirring continually. Pour through a mesh strainer. Pour mixture into 6 (8 oz) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of ramekins. Bake just until the cream is set but still trembling in the center, approximately 40-45 minutes. Remove the ramekins from pan and refrigerate for at least 2 hours and up to 3 days.

Remove from refrigerator for at least 30 min prior to browning the sugar on top. Sprinkle 1/2-1 Tbsp sugar evenly on top. Using a torch, melt the sugar and form a crispy top. Allow creme brûlée to sit for at least 5 min before serving.

*brulee method can also be done under the broiler set on high. Watch closely until it begins to brown and bubble. Using hot pads, remove from oven.

Recipe source: Alton Brown; www.foodnetwork.com

chocolate chip cookie pie...

I LOVE chocolate chip cookies. LOVE. This pie is my new favorite dessert. It comes together so fast and is extremely gooey and delicious. The chocolate chips sink to the bottom creating a fudgy layer and the center is what chocolate chip cookie dough dreams are made of. To make this happen even faster, buy frozen pie crusts already in the pie tin. I usually make two because...why not? Take one to a friend and keep one for yourself! 

Chocolate Chip Cookie Pie

1 unbaked 9 in. deep-dish pie crust (or frozen pie crust)

2 eggs

1/2 cup flour

1/2 cup granulated sugar 

1/2 cup packed brown sugar 

3/4 cup (1 1/2 sticks) butter, softened to room temperature 

1 tsp vanilla 

1 cup semi sweet chocolate chips

Preheat oven to 325 degrees. 

Beat eggs on high speed until light and foamy. Add both sugars, the flour and vanilla and mix until combined. Mix in the softened butter. Stir in chocolate chips.

Pour into prepared, unbaked pie shell. Bake 50-60 min or until a toothpick inserted into the middle comes out clean. Set on cooling rack for 15-20 min before slicing. Serve warm with vanilla ice cream. 

apple cider donut holes...

2 red apples (I used Honeycrisp)

2 1/2 cups apple cider

3 1/2 cups flour

4 tsp baking powder

1/4 tsp baking soda

3 1/2 tsp ground cinnamon

1 tsp salt

1/4 tsp freshly grated nutmeg

1 2/3 cups sugar

3 Tbsp shortening

1 large egg plus 1 egg yolk

1/4 cup buttermilk

1 tsp vanilla

Core and chop apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 min. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 min. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary) Let cool.

Whisk the flour, baking powder, baking soda, 1 1/2 tsp cinnamon, salt and nutmeg in a medium bowl.

Beat 2/3 cup sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to a sticky dough; do not overmix.

Scrape the dough onto a lightly floured sheet of parchment paper (I used my silpat on a baking sheet and covered with plastic wrap) and pat into a 7x11 inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Mix remaining cinnamon and sugar. Set aside.

Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough with a 1 inch cutter (or just cut into small pieces and roll into balls)

Slip 3-4 doughnuts at a time into the hot oil and fry until golden brown, adjusting the heat as needed. Transfer to the paper towels to drain.

Roll in cinnamon sugar. Serve warm or at room temp.

I debated for a long time (a good month) whether or not to make these. I had never made donuts before, and was intimidated. Plus, I was turned off by the thought of grease splattering all over my kitchen.

I have to say...I am so glad I made them!!!

It seems like a bit of a process, but really is very easy. The biggest trick was to keep the dough very cold. I even stuck it in my freezer for a few min in between frying. As for the splattering oil...it didn't happen. Bummer. That means I'll just have to make them again. And again. And again.

At least again next Halloween!

Recipe from the Food Network magazine (Sept- Oct issue)

homemade twix bars...

Crust:

1 ¼ c. flour

1/4 c. sugar

1/2 c. butter; room temp

Caramel:
½ c. butter

½ c. brown sugar

2 Tbsp. corn syrup

½ c. sweetened condensed milk

Crumble crust ingredients together. Pack into 9x9 inch pan that has been sprayed, lined with foil and sprayed again. Bake on 350 degrees for 15-20 minutes.
Combine caramel ingredients in a heavy saucepan. Bring to a boil over medium heat. Boil 5 minutes, stirring constantly as it burns easily. Remove from heat. Stir with spoon slowly until it shows signs of thickening. Pour over crust and let cool a little.

Top layer:

Melt approximately 1-2 c. chocolate chips with 1 tsp shortening over low heat or in the microwave. Pour over caramel layer and spread carefully. Chill. Cut into bars.

In the world of treats...my world of treats...there is nothing better than chocolate and caramel. Add a cookie crust and this girl is in HEAVEN!

This bad boys did not disappoint. They are relatively quick and easy to put together. The only thing that takes extra attention is cooking the caramel. It will scorch if you stop stirring it during the cooking process.

Next time I will make them with milk chocolate. Yes, there will definitely be a next time.

recipe from A Cup of Sugar

chocolate peanut butter cupcakes...

24 chocolate cupcakes (made from scratch or a mix)

peanut butter frosting:

1 cup powdered sugar

1 cup creamy peanut butter

5 Tbsp butter; room temp

3/4 tsp vanilla

1/4 tsp salt

1/3 cup heavy cream or milk

Place first 5 ingredients in a medium bowl and mix on medium low speed until creamy. Add the cream or milk and beat on high speed until light and smooth.

I wish I could say that I made the cupcakes from scratch. I can say that I attempted to make a fabulous "from scratch" recipe, but they bombed. That's another story for another day...

This recipe is of course, another Barefoot Contessa winner (if you don't have any of her cookbooks, go buy one...or ALL of them!) It is amazing. Top the cupcakes with chopped peanuts or crushed up peanut butter cups and oh my!

cake & ice cream {updated}...

chocolate cake

vanilla bean ice cream; melted

fresh raspberries

Let ice cream soften to liquid state. Pour a small (or large!) amount of ice cream on the bottom of dish. Top with a slice of cake and sprinkle with fresh red raspberries.

Cake & ice cream...like you've never had it before. This is a dessert idea from the amazing Barefoot Contessa. Ina, I love you.

I will admit I was a little skeptical of this dessert at first. Shame on me. The cake just soaks up the ice cream and that combined with the tartness of the berries is just delicious. Take away the paper plates and this would make quite an elegant after dinner offering.

frozen pie...

*Symphony pie*

1 giant milk chocolate Symphony bar

1 pre-made graham cracker crust (or 12 individual)

1 8oz tub cool whip

1/4 cup water

Break up candy bar into small pieces and melt with 1/4 cup water in microwave about 30 seconds. Let cool a little. Fold in cool whip and put in crust(s). Freeze for a couple of hours before serving. Delicious with fresh whipped cream or a little chocolate syrup drizzled over the top.

*Cookie dough pie*

1 pkg regular Chips Ahoy cookies (or Oreos, Nutter Butter, etc.)

1 8oz tub cool whip

chocolate syrup for drizzling

Put one layer of cookies (breaking to fit if necessary) in the bottom of a 9 or 10 inch pie pan. Spread 1/3 of cool whip over cookies. Repeat this two more times. Drizzle with chocolate syrup. Freeze for 1-2 hours. Slice & serve.

Cake shmake. My boys wanted pie for their birthday! They each picked the kind they wanted and after some very easy assembly and a little freezer time the candles were on & we were good to go! The Symphony pie (recipe courtesy of Real Mom Kitchen!) is so rich and soooo good! The cookie dough pie was good, as well. The cookies soften from the cool whip...hence the name. (recipe from Big Red Kitchen)

Both of these are great for a cold Summer treat!

homemade Hostess cupcakes...

1 devil's food cake mix

filling:

8 Tbsp butter; room temp

1 1/2 cups marshmallow cream

1/2 tsp vanilla

granulated sugar (to taste)

icing:
2 big Hershey bars (or 8 reg size)
1 12oz pkg semi-sweet chocolate chips
1/2 bar of wax (melt in a rinsed out soup can inside a pan with 1-2 in water)

Make cupcakes according to pkg directions (adding 1/4 tsp vanilla; if desired) and bake in well greased, unlined pans. Let cool completely.

For filling mix butter and marshmallow cream until fluffy. Add vanilla and a little sugar to desired taste. With a piping bag squirt a small amount of filling up into the bottom of each cupcake.

Melt chocolate together. Melt wax separately. Gradually add wax to melted chocolate, stirring constantly.

Dip tops of cupcakes into the chocolate and set aside until firm. With a small piping tip decorate tops of cupcakes with remaining filling.

Oh yes, I did. And I'm glad I did. YUMMY!!

When I made them, however, I did not add the vanilla or granulated sugar to the filling and I think it really needed it. Just make the filling and taste it, then adjust it to your liking. Also, the chocolate icing can be all milk chocolate or any combination of chocolate you prefer.

I have to say they were relatively easy to make. The most time consuming part was the chocolate icing...and the fact that I double dipped them!! I did double the recipe for cupcakes, and even tripled the filling amount so I wouldn't run out and I had exactly enough.

I took these to a Cub Scout event and thought the kids would go crazy over them, which they did...but the adults suddenly turned into a bunch of kids, as well!

(The spray pictured is the one with flour in it. I HIGHLY recommend using it. The tip is the one I used to insert the filling and it is a 1M (Wilton) piping tip.)

sour cream coffee cake muffins...

12 Tbsp (1 1/2 sticks) butter at room temperature
1 1/2 cups sugar
3 eggs at room temperature
1 1/2 tsp vanilla extract
1 1/4 cups sour cream (I used reduced fat)
2 1/2 cups cake flour (not self-rising)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

For the streusel:
1/4 cup brown sugar, packed
1/2 cup all-purpose flour
1 1/2 tsp ground cinnamon
1/4 tsp salt
3 Tbsp cold butter, cut into pieces
3/4 cup chopped walnuts, optional

Preheat the oven to 350 degrees . Line muffin cups with paper liners.
Cream the butter and sugar in the bowl of an electric mixer for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the cups and spread it out with a knife. Sprinkle with half of streusel. Spoon the rest of the batter in the cups, spread it out, and scatter the remaining streusel on top. Bake for 18-20 minutes, until a cake tester comes out clean.
Let cool for at least 30 minutes.

This is another favorite Barefoot Contessa recipe. Her original recipe calls for making a cake in a tube pan. I don't have a tube pan, so I made muffins instead (I got 24). Next time I will swirl the streusel throughout...you know, get a little in every single yummy bite! I will be purchasing a tube pan, though for the next time just so I can try it that way, too. The original recipe also called for a glaze made with pure maple syrup drizzled on the top...yum! I omitted this step, but I'm sure it would just have added to the deliciousness of the finished product. Very moist, very, very good. I also LOVE any recipe that can be considered a breakfast food OR a dessert!!!

(24 muffins-5pt each)

lemon cakes...

1/2 cup (1 stick) butter, room temp

1 1/4 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup buttermilk or plain low-fat yogurt

1 tsp vanilla

finely grated lemon zest and juice of 1 lemon, plus 2 Tbsp juice for the glaze

1 cup sugar

2 eggs

1 1/2 cups powdered sugar

Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. (I used six regular and the rest in a mini muffin tin) In a med bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juice. Set aside.

With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in three batches, alternating with two additions of the buttermilk mixture.

Divide evenly among the muffin cups. Bake 20-25 min (less for mini muffins) until a toothpick comes out clean. Cool completely before topping with glaze.

In a small bowl, stir powdered sugar with the remaining 2 Tbsp of lemon juice until smooth. Pour over the cakes, spreading to the edges with a small knife. Let glaze set before serving.

I actually made these a while ago and forgot to post them...I certainly have not forgotten how amazing they tasted, though. I love lemon desserts, but do think there is such a thing as too much lemon. The glaze was a little too tart for me with the lemon juice. Next time I will just make the glaze with milk...but that's just me. If you LOVE the extra tartness of lemon juice, leave it as is. I also wanted to get more than 6 cakes, that's why I made them in 6 regular size muffin cups and the rest in a mini muffin tin. Just watch the cooking time. It will definitely cut down on the cooking time so watch them closely if you make them into mini cakes.
Recipe from Everyday Food's Great Food Fast cookbook (my new favorite cookbook!)

almond poppy seed bread/cake...

1/4 cup butter, melted

3 1/3 Tbsp canola oil

2 eggs; room temp

1/2 cup milk

3/4 cup sugar

1/2 tsp vanilla

1/2 tsp almond extract

1 cup flour

1/2 tsp salt

1 tsp baking powder

1 tsp poppy seeds

Grease and flour an 8X4-inch loaf pan and set aside. In a large mixing bowl cream together butter, oil, eggs, milk, sugar, vanilla, and almond extract. In a separate bowl mix together flour, salt, baking powder, and poppy seeds. Add this mixture to the first and mix until well blended, be careful not to over mix. Pour into loaf pan and bake at 325 degrees for 45 minutes. Cool completely and top with icing.

powdered sugar icing:

1 cup powdered sugar
1/4 teaspoon almond extract
1 tablespoon milk

Combine sugar and extract and add milk a little at a time until pouring consistency. Pour or drizzle over cake.

DELISH!!

red velvet cupcake heaven...

1 Red Velvet cake mix (made according to pkg directions)

Cream Cheese Frosting:

6 oz cream cheese; room temp

1 cup butter; room temp

4 tsp vanilla

5 cups powdered sugar

milk (if needed)

Beat cream cheese, butter and vanilla until light and fluffy. Gradually add powdered sugar, beating well. If frosting is too thick add milk 1 Tbsp at a time until creamy.

Boxed cake mix, you say??? ABSOLUTELY. Cakes from scratch are not my specialty. I generally don't even like the taste of boxed mixes, but this Red Velvet is a winner. Canned frosting is something, however, I have to pass on...especially when there is a cream cheese frosting as fabulous as this one.

These cupcakes were my offering for a fun bake sale. They were a hit. Worth every fake dollar that was spent on them!

The frosting recipe is doubled here because when you use a piping bag & a large tip to frost with it uses more frosting. What a shame, huh? There was a little extra left over and if you have never tried frosting on graham crackers...you just haven't lived life to it's fullest.

I used the cooking tongs to lower the cupcakes into the cellophane bags. Great tip!

cream cheese sheet cake...

1 cup butter, softened

8 ounces cream cheese, softened

2 1/4 cups sugar

6 eggs

1 tsp. vanilla

2 1/4 cups cake flour

In a large mixing bowl, cream the butter, cheese, and sugar for 3 minutes on high speed. Add vanilla then one egg at a time mixing well after each egg. Add flour and mix well. Pour batter into a greased 13 x 18 inch pan. Bake at 325° for 25 minutes or until a toothpick comes out clean. Frost immediately with glaze.

Chocolate Glaze:

1 cup white sugar

1/3 cup evaporated milk

1/2 cup butter

1/2 cup semisweet chocolate chips

In a medium sauce pan combine sugar and milk and bring to a boil over medium heat. Boil for 3 minutes. Do not stir! After three minutes add chocolate and butter and stir until blended. Pour and spread over cake. Place in freezer for 45 minutes.

We went to a neighborhood dinner last weekend and this was my dessert offering. I had a little taste before we left and seriously considered hiding, and keeping these for myself & taking a box of Twinkies instead...but that wouldn't be very nice of me (my hips wouldn't have appreciated that, either)

This is my new, favorite cake. Really and truly. It tastes like pound cake (which has never offended me), with a touch of chocolate on the top (chocolate doesn't offend me, either.) I actually preferred them cold, straight out of the fridge, but it really didn't matter because they were fabulous no matter what.

The recipe comes from Taste of Home magazine & Big Red Kitchen.

peanut butter balls...

2 1/2 sticks margarine (NOT butter)

2 cups creamy peanut butter

5 cups powdered sugar

In a large bowl mix all ingredients together until the consistency of play-dough. Using a tablespoon measure, roll into balls & place on a waxed/parchment paper lined baking sheet. Refrigerate.

2 big Hershey bars (or 8 reg size)

1 12oz pkg semi-sweet chocolate chips

1/2 bar of wax (melt in a rinsed out soup can inside a pan with 1-2 in water)

Melt chocolate together. Melt wax separately. Gradually add wax to melted chocolate, stirring constantly.

Drop balls into melted chocolate mixture, pick up with a fork and gently slide back onto lined baking sheet. Keep chilled in fridge.

If you are a chocolate/peanut butter lover...look out. I'm not the biggest fan of chocolate & peanut butter and I LOVE these. My sister makes them every Christmas and everyone who knows her hopes they are on the recipient list.

I made these as a Happy New Year gift for a few friends and will probably do it again next year. Nothing says "I love you" like one more treat delivered on January 1st...hee hee!!

(The wax can be found by the canning supplies in the grocery store. Each box contains four bars. You could also melt it in the microwave in a container that you don't mind throwing out.)

frozen hot chocolate...

4 ounces of your favorite chocolate
2 teaspoons store-bought hot chocolate powder
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice cubes
sweetened whipped cream
chocolate shavings (optional)

Chop chocolate into small pieces and melt in microwave on low heat. Once melted, add hot chocolate mix and sugar, stirring constantly until thoroughly blended. Slowly add 1/2 cup milk, stirring until smooth. Cool to room temperature. In blender, place the remaining 1 cup milk, room-temperature chocolate mixture and ice. Blend on high speed until smooth and the consistency of a frozen daiquiri.
Makes about 4 8oz servings

YUM!!!!
Need I say more?

*recipe from My Kitchen Cafe...LOVE her site!

crunchy caramel apple pie...

1 9 in. deep dish pie crust (store bought or homemade)

1/2 cup sugar

3 Tbsp flour

1 tsp cinnamon

1/8 tsp salt

6 cups thinly sliced, peeled apples (fuji, granny smith, honeycrisp, or any combo of these)

1 recipe crumb topping (below)

1/2 cup chopped pecans

caramel ice cream topping (Mrs. Richardson's butterscotch caramel sauce)

In large mixing bowl stir together sugar, flour, cinnamon & salt. Add apples & toss until coated. Transfer apples to pie crust. Sprinkle crumb topping over apples. Place pie on lined baking sheet. Bake at 375 degrees for 50-60 min. Remove from oven and sprinkle with chopped pecans and drizzle with caramel.

Crumb topping:

1 cup packed brown sugar

1/2 cup flour

1/2 cup rolled oats

1/2 cup butter, room temp

Stir together 1st three ingredients. Cut in butter until mixture resembles coarse crumbs.

This has been a must have at Thanksgiving for the past several years. It is so amazingly wonderful!! It certainly is not just for Thanksgiving, though. It's just a kicked-up apple pie that could be made throughout the year. Oh...and don't forget the vanilla bean ice cream!!!

pear tart & pumpkin bars...

2 cups flour
3/4 cup finely chopped walnuts
3/4 cup brown sugar, lightly packed
12 tablespoons cold butter (1 1/2 sticks), diced
1 egg yolk
2 pounds ripe d'anjou pears, cored and cut into slices

Preheat the oven to 400 degrees F.Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly. Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the pears in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in. Sprinkle the rest of the crumb mixture evenly over the pears. Bake the tart for 25-30 minutes, or until it's lightly browned. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
4 eggs
1 15oz can pumpkin
1 ½ cups sugar

1 cup canola oil

Combine dry ingredients. Beat eggs. Add pumpkin, sugar and oil. Mix to combine. Add dry ingredients. Bake on large, greased baking sheet, 350 degrees 25-30 min. Cool completely and frost. Cut to make 48

Cream Cheese Frosting
6 oz cream cheese
½ cup butter
2 tsp vanilla
4 cups powdered sugar

thin with milk if needed

Want something other than pumpkin or apple pie on Thanksgiving?? Here are two wonderful, different suggestions. I think the pumpkin bars speak for themselves. They are always a favorite in the Fall. The pics just show tips for cutting even, same sized bars. Cut in half, then in half again. Then, cut into thirds or half again. Rotate pan & repeat. I hope that makes sense...

The pear tart is the same recipe as the plum tart I made over the summer...I just swapped out the plums for pears. Fab.u.lous. This is one of my all-time favorite desserts. You could even add dried, sweetened cranberries for a festive touch! It really is so easy to put together, but looks like something that took quite a bit of effort. Great way to fool everyone!!

A little tip on baking with pears...buy pears that are a just a little soft to the touch. DO NOT PRESS TOO HARD or you will just bruise them. If pears are too firm, they will not soften when baking.

Try something new this year!!