I don’t even know how long it’s been but here’s for a food packed post to have made that wait worthwhile. I have all these pictures accumulating and just waiting for their moment to shine in a post. Most of my baking is done for occasions like a friend’s birthday or if I am going to a dinner party. Oh and can’t forget my cravings either haha. You know, especially when you see an epic mouthwatering dessert that you just must taste. At what better than recreating it to your liking? Or even when you go to a restaurant and have one of their specialities & think of how nice it would be to be able to make it at home for a midnight snack or what not. Not only that, when you bake you know EXACTLY what it going in your food. It for sure puts all those worries about mystery ingredients to rest.
Looking for something quick to make or just ideas in general? Check out these three easy to make assorted desserts! Twizzler Chocolate Sandwiches
-Bake your favorite flavor of cake & let it cool (Hershey’s cake recipe here)
-Cut it into 3 x 3 inch squares & cut those in half to make a sandwich
-Fill the inside with buttercream, recipe found here
-Using a piping bag, top the cake with icing & place your candies accordingly
Mini Chocolate Bundt Cakes topped with Glazed Strawberries
-Bake your favorite cake in the mini bundt cake pans (found mine at World Market)
-Make a chocolate ganache to cover it, a combo of about 9 oz of chopped chocolate with 1 cup of heavy cream
-Top it off with a strawberry dipped in a fruit glaze (bought the glaze already made in the grocery store fruits section) Chocolate Drizzled Pecan Pie with Raspberries
-My ALLTIME favorite pie recipe because you simply mix all the ingredients together and throw them in a pie shell (product is too epic and leaves your taste buds feeling out of this world!)
-You can find the recipe for the pecan pie in a previous blog post of mine here
-Melt some baking chocolate and drizzle it over the pie (i put the melted chocolate in a ziploc bag with the corner cut to make it easier) & for some color add fruits on top
What’s your favorite go-to recipe?
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There’s no season for me when it comes to pumpkin spice anything. It can be eaten anytime & anywhere. Some foods though do just happen to taste better in certain types of weather than others. I guess we can say that Pumpkin Spice is one of those, because it just goes perfect with the nice crispy & chilly fall weather outside! I am in love with this weather because it brings back so many of my past memories from chilly Chicago winters. I always look forward to the Starbucks signature seasonal drinks, one of them being the Pumpkin Spice Latte. The last time I bought it though, it just tasted too sugary and syrupy so I decided that I should attempt to remake it on my own terms. The recipe I found was amazing because it makes enough to last you for about 8 lattes. You can just refrigerate it during the week and take it out whenever you please.
The Famous Pumpkin Spice Latte
For the Pumpkin Spice Syrup:
- 1 15 oz. can of pumpkin puree or 2 cups of homemade pumpkin puree
- 2 cups milk
- 1/2 cup of sweetened condensed milk
- 1/3 cup brown sugar
- 2 tablespoons vanilla extract
- 1 tablespoon cinnamon
- 2 1/2 teaspoons pumpkin spice mixture or ( 1 tsp nutmeg, 1 tsp ground dried ginger, 1/2 tsp ground cloves, 1/4 tsp allspice)
- ready made coffee
- whipped cream
- Combine all the pumpkin spice ingredients in a blender and puree for about 30 seconds or till your desired consistency
- Pour about 1/2 cup of the mix in a mug and microwave for about 15 seconds
- Add a cup of hot brewed coffee and stir
- Finish it off with some whipped cream and pumpkin spices
- Pour the rest of your mixture in a container to put in the fridge (it will last up to one week)
Chocolate Swirl Pumpkin Pie
Crust (or pre-made graham cracker 9 inch crust)
- 1 1/2 cup crushed gingersnap cookies
- 5 tablespoons butter, melted
- 2 tablespoons sugar
- pinch of salt
Pumpkin Pie Filling
- 3 eggs, room temperature
- 15 oz. of pumpkin puree (1 can)
- 1/2 cup heavy cream (or coconut milk)
- 1/2 cup brown sugar
- 2 1/2 teaspoons of pumpkin spice mix (make your own: 1 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground cloves, 1/4 tsp nutmeg)
- 1/2 teaspoon salt
- 1/2 cup Nutella (or ½ cup of chocolate chips)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
Preheat to 350 F
- If making your crust from scratch, spray a 9 inch pie dish with nonstick cooking spray and set aside. Combine the crushed gingersnap cookies with the butter, sugar, and salt. Press into the prepared pie dish about halfway up the side. Bake the crust for about 10 minutes and let it cool.
- Whisk the eggs together and add the remaining ingredients for the pie except for the Nutella/chocolate.
- Reserve one cup of your mixture and set aside. Pour the remainder of the pie mix into the crust.
- Microwave the Nutella for 30 seconds. Mix the reserved cup of pie mix with the Nutella until well combined.
- Drop spoonfuls of the mix all over the pie and swirl it gently with a knife.
- Bake for about 55 minutes or until the filling is set (it will jiggle slightly).
- Cool for an hour.
- For the whipped cream topping: whip the cream, vanilla, and sugar for 3-5 minutes until stiff peaks form using an electric hand mixer or hand whisk.
– if your pie survives a day in your household, you can store the pie for up to four days refrigerated or can freeze it for up to 3 months
– you can make this recipe without the chocolate swirl if preferred
-if using mini graham cracker crusts, decrease the baking time from 55 minutes to 15-17 minutes
Any favorite seasonal recipes or foods?