Would I like to win?

Uh…YEAH.

Can this recipe win?

I don’t know. The voting begins on November 1. ::::subliminal message:::vote for me…vote for me….vote for me:::::::

Honestly I was planning this dessert before the Bon Appetit thing. It is the star in the Baking Delights Pumpkin Week crown. This will be a show stopper on your holiday dessert table…it is just that good. Consider the flavors…Pumpkin, maple, bourbon, cream cheese…

I chose to use cream cheese rather than mascarpone because I think it is more available. I have a difficult time finding mascarpone (especially GOOD mascarpone) and so I often use cream cheese instead. I feel that others of you, who live in areas like I do would appreciate not having to feel like you substituted. Nope, we’ll use good ole cream cheese right off.

This looks like a long list but really the cake is simple. I have tried to break it down into steps to make it less intimidating. Also, you can do this in stages:

Day 1 -Roast the pumpkin (1 hour)

Day 2 – Bake the cake (1 hour)

Day 3- Make the syrup, filling, and assemble the cake (1 hour at the most). Put it together Thanksgiving Eve and it will be ready to be devoured at dinner the next day.

Be sure and have your espresso ready. You are going to need them with this.

I roasted the pumpkin a little longer because I wanted a deeper, more pronounced pumpkin flavor in the cake.  Be sure to cover the outside of your spring form with foil to keep the batter from dripping through.

Smooth the batter in the pan.

It's o.k. - Nothing in life it perfect.

A little word about the cake. It may break or crumble when you try to get it in the pan. No problem. Just piece it together and keep going. It will magically glue itself together while it chills..I promise. If it breaks apart too much dump it all in a trifle bowl and call it Pumpkin Tiramisu Trifle..and then blog it.

Pumpkin Pound Cake

Cream together:

• 1 1/2 cup sugar
• 1 1/2 cup light brown sugar
• 3/4 c unsalted butter, room temp

then add 4 eggs, one at a time (allow 3-5 minutes between each)

Sift together the dry ingredients

• 2 3/4 c  flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 t ground cloves
• 1/2 t Kosher salt
• 1/8 t grated nutmeg
• 1 1/2 tsp cinnamon

Mix the wet ingredients together:

• 1 cup pumpkin
• 1/3 cup full fat buttermilk
• 1 tablespoon maple syrup
• 1 tablespoon vanilla extract
• 1 tablespoon bourbon

1. Preheat oven to 350
2. Cream butter and sugar together for about 5 mins
3. Add the eggs  one at a time
4. Alternate adding the wet and dry ingredients to the sugar mixture on low speed
5. Scrape the bowl often
6. Pour into a springform that has been sprayed with baking spray
7. Even the top of the batter
8. Bake for 50 – 65 minutes or until a skewer inserted in center comes out clean
9. Cool in pan for 5 to 10 minutes
10. Run a knife around sides to loosen cake and remove sides. Cool completely
11. Slice in half.

Bourbon Maple Syrup

• 1 cup good bourbon
• 1 cup maple syrup
• 1/3-1/2 cup sugar (depends on how sweet you want it)

Boil all ingredients, stirring, until sugar is dissolved and mixture is slightly thickened and reduced by about half. Set aside but keep warm.

Tiramisu Filling

• 3 eggs, separated
• 1 pint heavy cream
• 24 oz cream cheese
• 3/4 cup sugar, divided use
• 1 tsp vanilla
• 1 tbs bourbon

1. Beat the cream cheese, 1/2 cup of the sugar, and vanilla until soft and well blended. Scrape the bowl and beat to make sure all the cream cheese is broken up.
2. Beat the egg yolks, bourbon, and 2 tbs of the sugar over boiling water until they are thick and light yellow, about three minutes.
3. Immediately beat the egg mixture into the cream cheese mixture.
4. Set aside.
5. Whip the cream with 2 tablespoons of sugar until it is thick and mounds on a spoon. Carefully fold it into the cream cheese mixture.
6. Whip the egg whites until foamy. Slowly add the remaining sugar and beat until it holds stiff peaks.
7. Fold half of the egg whites into the cream mixture to lighten it. Gently add the remaining egg whites.

To Assemble

1. Put the bottom of the cake in the springform cut side up. Brush with half the syrup mixture.
2. Add half the cream mixture and spread evenly.
3. Add the second half of the cake gently on the top.
4. Brush with the remaining syrup.
5. Add the remaining cream and spread evenly.
6. Refrigerate for 2 to 6 hours

Serves 12-16

images:marye audet

Post from: Baking Delights

As you come in the door the reception parlor and hearth is to your right-

and our formal Christmas tree is to your left-only this picture is taken FACING the door, rather than away from it…never mind.

The tree is 8 feet but we raise it up on boxes to accommodate the village underneath. That is Marc’s..and I add to it every year.

In front of you, as you walk in the door is the main hall and stairway-

I line it with my nonbreakable snowman collection. If you go upstairs you will come to one of my favorite places in the house-

The upstairs landing, and a small bench that is nice to just sit and sip a cup of tea on while looking at the upstairs tree….The kids have trees in their bedrooms but, please, let’s not go there….

This is the kitchen tree. I know you can’t see it well..but it is a red white and blue Americana theme.  The cabinet next to it is the forerunner of the hoosier cabinet and you probably recognize it and some of the dishes from my images..I use it as a prop alot.

Christmas is such a special time, memories, decorations, the food, the traditions…and time passes so quickly … Enjoy this holiday season with those you love. No matter what is going on in your life choose to be alive and choose to be positive. I wish you all a very Merry Christmas, and a blessed New Years.  

Not that I won’t be back before then….

Post from: Baking Delights

Thanksgiving make-ahead recipes make all the difference for me. I don’t know about you but I really enjoy having relaxed holidays. With my schedule there is no way I could put on the type of dinners that I enjoy doing and doing it all at the last minute. Some people have (probably correctly) labeled me as extreme, weird, and OCD. I will gleefully admit to all of those, and smile at them contentedly over my after dinner espresso Thanksgiving Day, as I sit in a clean dining room, full of awesome food, and enjoying my family…knowing the kitchen mess is only the plates and serving dishes.

So, last week was the turkey. If you missed it the link is here . All of the whys and hows are explained. This week I want to share one of my favorites with you, which also freezes well, and will convert the most dyed in the wool sweet potato hater. Oh, and if you were expecting low fat or healthy…not here. Sorry.

I am giving this recipe in steps because, although it is easy, it takes time. Break it up any way you want.

Bourbon Spiced Sweet Potatoes

serves 12-16 (1/2 cup servings)

Step 1- you can do this the day before you want to make them.
8 lbs sweet potatoes (yams)

wash yams and bake in a 350F oven for 1 1/2 -2 hours until completely done. Be sure to do this on a baking sheet because the sugars will ooze out sometimes and make a mess. Don’t microwave them because the flavor is just not as intense.

Cool

Step 2-

Cut and scoop out the flesh from the yam. Put the skins in your compost pile. Put the flesh into the bowl of a food processor. Process until smooth.

Step 3-

Processed sweet potatoes

1/2 cup heavy cream

1/2 cup unsalted butter, melted

1 teaspoon vanilla

1/4 cup light brown sugar

1/4 cup good quality bourbon

1 1/2 teaspoons cinnamon

1 teaspoon allspice

1/2 teaspoon ground cloves

1/2 teaspoon freshly ground nutmeg

a pinch of salt, a pinch of pepper

Put potatoes in bowl of a mixer. Add the spices and sugar. Mix on low. Whisk butter, cream, vanilla and bourbon Turn mixer up to medium and slowly add the liquid ingredients until mixture is fluffy and creamy. Turn it into a greased freezer to oven casserole dish. Cover with waxed paper, then aluminum foil and freeze.

Step 4-

1/2 lb pecans or walnuts (hickory nuts if you have access to them would be awesome)

2 Tablespoon butter melted

2 Tablespoons Brown sugar

Spread nuts on a baking sheet in the oven. Toast at 325 for 10 minutes. Mix butter and brown sugar in a bowl and add pecans. Toss to mix well. Spread on baking sheet again and toast about 10 more minutes, stirring often, and watching carefully they don’t burn. Let cool and store in an airtight container.

Day Before Serving-

Get casserole out of freezer and place in refrigerator to thaw.

Thanksgiving Day -

Bake uncovered at 325 for one hour. Sprinkle with the candied nuts the last 30 minutes of baking.

Post from: Baking Delights

  Tourtiere is one of these. This was traditionally a holiday dish for them, his mom used the filling as a stuffing for turkey and the pie was created for special occasions.  I used to make it only for Christmas, but as I have gotten older I have become more aware of how certain foods can encourage, comfort, and bless and so it has become something I try to make more often…while still keeping the special occasion aspect to it.  It is simple and inexpensive and delicious, and you can’t ask for more than that.  We had it yesterday to celebrate Father’s Day and let Marc know how loved he is.

Ingredients:

pastry for a 2 crust pie

1 1/2 lbs ground pork

1 large baking potato

1 large onion, minced

1/2 tp salt

1/2 tsp pepper

1/2 tsp cinnamon

1/4 tsp cloves

pinch fresh grated nutmeg

1/2 c water

1 egg (for brushing on top crust

Bake the potato until done (or microwave). Peel and mash.

Place the water, pork, potato, onion, and spices in a pan and simmer until thick about one hour.

Prepare pastry and line a deep dish pie plate with pastry. spoon in filling, spreading evenly. Cover with top crust. Make steam vents.

brush with egg beaten with a little water and bake at 350 for 50 minutes. serve warm. serves 8

Post from: Baking Delights