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Best pumkin pie ever

Ingredients Edit and Save

Original recipe makes 1 9-inch pieChange Servings

1 (15 ounce) can pumpkin puree

3 eggyolks

1 largeegg

1 (14 ounce) can sweetenedcondensedmilk

1 teaspoon groundcinnamon

1/2 teaspoon groundginger

1/2 teaspoon fine salt

1/4 teaspoon freshlygratednutmeg

1/8 teaspoon Chinese 5-spice powder

1 9-inch unbaked pie crust (see footnote for recipe link)Check All Add to Shopping List

PREP

15 mins

COOK

45 mins

READY IN

1 hr

Directions

1. Preheat oven to 425 degrees F (220 degrees C).2. Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened

condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.

3. Fit pie crust in a 9-inch pie plate and crimp edges.4. Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.5. Bake in the preheated oven for 15 minutes.6. Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more

minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean. Allowtocoolcompletelybeforeserving.

Short Crust Pastry: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Add 1/8 cup (about 2 tablespoons) water and process just until the dough holds together when

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pinched. Ifnecessary, addtheremainingwater.

Pie Crust VideoTurn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour. After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Tuck the overhanging pastry under itself and use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes.

Pecan Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and fragrant. Cool and then place the pecans, along with the gingersnap cookies, in a food processor and process until finely ground. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.

Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven. 

Make the Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine.Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45-55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.5 cm) from side of pan will come out almost clean.)

Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator. 

Makes one 9 inch (23 cm) pie.

Make the Maple Whipped Cream: Place the heavy whipping cream and maple syrup in bowl of your electric

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mixer. With the whisk attachment, whip the cream until soft peaks form. 

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Adapted from:

Stewart, Martha. Martha Stewart's Pies and Tarts. Clarkson Potter. New York: 1985. 

Pate Brisee (Short Crust Pastry):1 1/4 cups (175 grams) all-purpose flour1/2 teaspoon salt1 tablespoon (14 grams) granulated white sugar1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces1/8 to 1/4 cup (30 - 60 ml) ice waterPecan and Gingersnap Layer: (optional)1/4 cup (25 grams) pecans, toasted and ground1/4 cup (25 grams) crushed gingersnap cookiesPumpkin Filling:3 large eggs2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin1/2 cup (120 ml) heavy whipping cream1/2 cup (110 grams) light brown sugar1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/8 teaspoon ground cloves1/2 teaspoon saltMaple Whipped Cream:1 cup (240 ml) heavy whipping cream1 1/2 tablespoons pure maple syrup

Melting Candle Rainbow Cake

 

Ingredients:

8″ cake, prepared and covered in buttercream

Assorted shapes and sizes of candles

1/4-1/2 cup prepared buttercream  in each color (red, orange, yellow, green, blue, purple)

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Procedure:

1. Place each prepared buttercream into a small microwavable dish, and starting with one colour only,

melt the buttercream for 30 (or until the buttercream is pourable)

2. Using a small spoon, pour about a tablespoon of the liquid buttercream along the edge of the cake,

and gently push it over the side so that it drips down. Repeat with the same colour in two other

locations (roughly equal distances apart from each other)

3. Repeat with each of the other colours of the buttercream, lining the colours up in rainbow “order” (red,

orange, yellow, green, blue, purple). 

4. Once the initial “wheel” of colour has been “melted” around the cake, the buttercream will have

thickened slightly.  Using this thickened buttercream, drip more on top of the initial layer, giving more of

a melted appearance.  

5. Starting with the longest/tallest candles in the middle, place the candles in the corresponding colour

area, and work the candles outwards towards the edge of the cake.

Funfetti Cake Batter Cookie Dough Brownie Layer Cake

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Ingredients

Brownies

1 1/2 cup vegetable oil

3 cups sugar

3 tsp vanilla extract

6 eggs

1 1/2 cup flour

1 cup cocoa (I use Hershey's Special Dark)

3/4 tsp baking powder

1/4 tsp salt

Cookie Dough

1 1/2 cup butter, softened

1 cup sugar

1 1/2 tsp vanilla

two 15.25 oz boxes funfetti dry cake mix

1 1/3 cups flour

3-4 tbsp milk

4-5 tsp sprinkles

3/4 cup white chocolate chips

3/4 cup chocolate chips

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Chocolate Ganache

12 oz semi-sweet chocolate chips, divided

1 cup heavy whipping cream, divided

Chocolate Frosting

1/4 cup butter

1/4 cup shortening

2 cups powdered sugar

1/4 cup cocoa

1 tbsp water or milk

sprinkles, for topping, if desired

Instructions

1. Line the bottoms of three 8 inch cake pans with parchment paper and

grease the sides. Preheat oven to 350 degrees.

2. Mix together the oil, sugar and vanilla extract.

3. Add eggs and mix until well combined.

4. Combine flour, cocoa, baking powder and salt.

5. Slowly add dry ingredients to the egg mixture until well combined.

6. Pour the batter evenly into the three pans and spread evenly.

7. Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.

8. Remove brownies from oven and allow to cool for about 10 minutes in the

pan, then remove to cool on wire rack.

9. While brownies cool, make cookie dough.

To make the cookie dough:

1. Cream butter and sugars together until light and fluffy, about 3-4 minutes.

7. Mix in vanilla extract.

8. With the mixer on low speed, add one entire box of dry cake mix, plus 1

1/2 cups from a second box of cake mix and mix until combined.

9. Add 1 cup flour and mix until combined.

9. Add milk and up to an additional 1/3 cup of flour to preferred thickness.

10. Stir in sprinkles and chocolate chips. Dough will be thick. Set aside.

To assemble cake:

Once the brownies are cool, it's time to put the layers together. You can pile

the cookie dough onto the brownies, stack the layers and leave messy layers,

or use the method I used for having clean edges/sides of the cake.

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1. Place half of chocolate chips in a metal bowl.

2. Microwave half of the heavy cream until it starts to boil. Remove from

microwave and pour over chocolate chips.

3. Cover bowl with saran wrap for 5-7 minutes.

4. Whisk chocolate and cream until smooth.

5. Using one of the same 8 inch cake pans that you baked the brownies in,

put parchment paper or saran wrap in the bottom and up the sides of the

pan. You will use it to lift the layers out of the pan.

6. Place the first brownie into the bottom of the pan.

7. Add about 3 tbsp of chocolate ganache on top of the brownie and spread

into a thin layer. This will help the cookie dough stick to the brownie.

8. Put half of the cookie dough into the pan and spread evenly on top of the

brownie.

9. Remove the first two layers from the cake pan and place on it's serving

dish.

10. Repeat steps 5-8 with the second brownie and remaining cookie dough.

Then remove from pan.

11. Put another 3 tbsp of chocolate ganache on top of the cookie dough layer

from the first section of cake and spread thinly.

12. Place the second section of cake onto the first.

13. Put another 3 tbsp of chocolate ganache on top of the cookie dough layer

on top (the fourth layer) and spread thinly.

14. Top with remaining brownie. Press sprinkles into sides of cookie dough, if

desired.

To finish off cake:

1. Place remaining chocolate chips in a metal bowl.

2. Microwave remaining heavy cream until it starts to boil. Remove from

microwave and pour over chocolate chips.

3. Cover bowl with saran wrap for 5-7 minutes.

4. Whisk chocolate and cream until smooth.

5. Allow to sit for a few minutes until it just starts to thicken, then pour over

the top of the cake.

6. Place cake in refrigerator and make the chocolate icing.

7. To make the icing, beat the shortening and butter together until smooth.

8. Slowly add the powdered sugar and cocoa and mix until smooth.

9. Add water or milk and mix until smooth.

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10. Remove cake from fridge, and pipe icing onto the top edge of the cake.

Top with sprinkles.

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Enjoy!

Para ensamblar la torta:

Una vez que los brownies son frescos, es el momento de poner las capas juntas. Puede acumularse la

masa de galletas en los brownies, apilar las capas y dejar capas desordenadas, o utilizar el método que

usé para tener limpios los bordes / lados de la torta.

1. Coloque la mitad de los chips de chocolate en un recipiente de metal.

2. Microondas medio de la crema de leche hasta que empiece a hervir. Retire del horno de

microondas y verter sobre los chips de chocolate.

3. Cubra el tazón con Saran Wrap durante 5-7 minutos.

4. Batir el chocolate y la crema hasta que esté suave.

5. El uso de uno de los mismos moldes para pasteles 8 pulgadas que los brownies horneados en, papel

de pergamino o papel film poner en el fondo y los lados de la cacerola. Usted va a usar para levantar

las capas de la sartén.

6. Colocar la primera brownie en el fondo de la cacerola.

7. Agregue aproximadamente 3 cucharadas de ganache de chocolate en la parte superior del brownie

y se extendió en una capa delgada. Esto ayudará a que el palo de la masa de galletas para el brownie.

8. Ponga la mitad de la masa de galletas en el molde y extender uniformemente sobre el brownie.

9. Retire las dos primeras capas de la torta de pan y colocar en él está sirviendo plato.

10. Repita los pasos 5-8 con el segundo brownie y masa para galletas restante. A continuación, retire

de la sartén.

11. Dicho de otro 3 cucharadas de ganache de chocolate en la parte superior de la capa de masa para

galletas de la primera sección de la torta y se extendieron finas.

12. Coloque la segunda sección de la torta en el primero.

13. Dicho de otro 3 cucharadas de ganache de chocolate en la parte superior de la capa de masa de

galletas en la parte superior (la cuarta capa) y se extendió finas.

14. Cubra con brownie restante. Presione rocía en los lados de la masa de galletas, si se desea.

Para terminar la torta:

1. Coloque restante chispas de chocolate en un recipiente de metal.

2. Microondas restante de crema de leche hasta que empiece a hervir. Retire del horno de microondas

y verter sobre los chips de chocolate.

3. Cubra el tazón con Saran Wrap durante 5-7 minutos.

4. Batir el chocolate y la crema hasta que esté suave.

5. Deje reposar durante unos minutos hasta que apenas comience a espesar, luego se vierte sobre la

parte superior de la torta.

6. torta Coloque en el refrigerador y hacer el glaseado de chocolate.

7. Para hacer el glaseado, batir la manteca y la mantequilla hasta que quede suave.

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8. Agregue lentamente el azúcar en polvo y el cacao y mezclar hasta que quede suave.

9. Añadir agua o leche y mezclar hasta que quede suave.

10. Retire la torta de la nevera, y la formación de hielo de tubo sobre el borde superior de la torta.

Arriba con asperja.

Cupcakes de Oreo kiwi limon

IngredientesMEDIDAS:                        

Seleccionar todos los ingredientes

42 galletas oreo 30 enteras y 12 molidas

900 gramos de queso crema a temperatura ambiente

1 taza de azúcar

1 cucharadita de extracto de vainilla

4 huevos grandes a temperatura ambiente batidos con un tenedor

1 taza de crema ácida espesa

1 pizca de sal

Agregar a mi lista del super

Comprar Ingredientes de:

Cupcakes de Oreo

Preparación

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Precaliente el horno a 275 F (135 centígrados). Ponga un par de charolas para cupcakes (salen 30 en la receta) con los papelitos y coloque una galleta oreo en cada molde.

Con una batidora eléctrica a velocidad media-alta, bata el queso crema hasta que este suave. Poco a poco, agregue el azúcar y bata hasta que este bien mezclado. Agregue la vainilla.

Agregue los huevos en chorrito y bata mezclando bien y raspando lo que se le pegue al recipiente en los lados. A partir de este punto intente revolver poco, para evitar que se esponje la mezcla, pues esto causará que se inflen al hornear y se desinflen al sacarlos del horno.

Agregue la crema (sour cream) y la pizca de sal. Revuelva. Agregue las galletas molidas y mezcle todo con las manos con mucho cuidado para que no se deshaga la galleta de chocolate en la mezcla.

Divida la mezcla entre todos los moldecitos de cupcake y ponga encima de las galletas oreo de cada molde.

Hornee durante 22 minutos hasta que se empiece a poner duro (todavia la mezcla se debe de mover un poco). Pase a una rejilla y deje enfriar los cupcakes (en la charola).

Refrigere por al menos 4 horas antes de servir, o una noche idealmente.

Quíteles los papelitos antes de servir.

Paula Martinez

Receta: 99 Nivel:Profesor

TIPS"Una vez que agregas los huevos, intenta revolver poco la mezcla pues sino se esponjara al hornearlo y luego se desinflaran. "

PRESENTACIÓN"Salen 30 cupcakes."