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This Thanksgiving, Make Triple-Chocolate Pumpkin Pie!

partysugar — Fri, 06 Nov 2009 13:00:33 -0800

Although I can't deny the deliciousness of a slice of classic, cinnamon-laced pumpkin pie, in recent years, I've expanded my horizons to somewhat non-traditional Thanksgiving desserts. Pecan pie? Surprisingly easy, yet wildly delicious. Pumpkin meringue pie? An unexpected crowd-pleaser. Pumpkin cake with pecan brittle and whipped cream cheese frosting? Devoured in seconds. Triple chocolate pumpkin pie? Sign me up! When I came across this recipe, while browsing Martha Stewart's Thanksgiving central, I knew I had to try it. If you've made pumpkin pie in the past, you can master this. It's actually easier because the crust is made from graham crackers instead of a standard pastry dough. The resulting pie is dense and rich. Each bite is an experience of flavors: first you taste chocolate, then pumpkin, and finally the sweet crust. To take a look at the recipe, read more.

Triple-Chocolate Pumpkin Pie
From Martha Stewart

Ingredients

For the graham cracker crust
2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
For the filling:
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

Directions

Make the crust: Preheat oven to 350 degrees.
Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides.
Let cool on a wire rack. Reduce oven temperature to 325 degrees.
Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack.
Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Serves 12.

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Celebrate the Season With Pumpkin Brownies

YumSugar — Mon, 02 Nov 2009 16:15:34 -0800

Now that everyone knows that solid packed pumpkin is nothing but 100 percent pure pumpkin, here is a delicious and unexpected Thanksgiving dessert that combines pumpkin with brownies. The spiciness of cinnamon, nutmeg, and cayenne in the pumpkin layer complements the sweetness of the rich brownie layer. I halved the original recipe and rather than bake them in a square pan, I opted to use a mini muffin pan. With a smaller pan, they didn't swirl as well, but it did create a distinct two-layer presentation with just enough richness in the bite-size dessert. If you are over the traditional pumpkin pie, give these delectable pumpkin brownies a try and keep reading for the recipe.

Stun Friends With Martha Stewart's Snake Cake

partysugar — Fri, 16 Oct 2009 13:00:50 -0700

Sometimes I'll be flipping through a cooking magazine and see an item, say a chocolate cheesecake with a ganache glaze and a green sparkly sugar snake, and think, I'm going to make that. The majority of the time I rip out the recipe, add it to the "must-make" stack, and forget about it. But, sometimes the stars align and I do end up making said item. And so is the tale of the snake cake from the current issue of Martha Stewart Living.

Don't be intimidated, this cake is not that hard to make. It's a standard chocolate cheesecake and typical chocolate ganache. The most difficult part is cutting out the snake stencil. Completing the cake is wildly rewarding, I found it more satisfying than actually eating a piece, and regretted not making it for a party where it could be properly displayed and admired. It's perfect for Halloween or a Harry Potter-themed birthday party, so if you're feeling daring, get the recipe and read more.

Snake Cake With Venom Glaze
From Martha Stewart Living

Ingredients

For the crust
1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 ounces (4 tablespoons) unsalted butter
1/3 cup packed light-brown sugar
2 tablespoons plus 1 1/2 teaspoons granulated sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
For the filling
2 1/4 cups granulated sugar
1/4 cup plus 1 1/2 teaspoons all-purpose flour
1 tablespoon plus 1 1/2 teaspoonsunsweetened Dutch-process cocoa powder
2 pounds plus 10 ounces cream cheese, softened (from six 8-ounce blocks)
3/4 cup sour cream
3/4 teaspoon pure vanilla extract
3 large eggs plus 1 large yolk
6 ounces bittersweet chocolate (preferably 61 percent cacao), melted and cooled slightly
Boiling water, for pan
For the glaze
8 ounces bittersweet chocolate (preferably 61 percent cacao)
1 tablespoon corn syrup
1 1/4 cups heavy cream
For the decoration
Snake stencil
Green and red* powdered food coloring

Directions

Make the crust: Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Beat butter and sugars with a mixer on medium speed until pale and fluffy, 2 to 3 minutes. Beat in yolk and vanilla. Reduce speed to low, and mix in flour mixture, scraping down sides of bowl as needed.
Preheat oven to 350 degrees. Press dough evenly into bottom of a 10-inch springform pan** to form a 1/4-inch-thick crust. Let chill in freezer for 15 minutes. Bake until firm, about 15 minutes. Transfer pan to a wire rack, and let cool completely. Leave oven on.
Make the filling: Whisk together granulated sugar, flour, and cocoa powder. Beat cream cheese with a mixer on medium speed until fluffy, scraping down sides as needed, about 3 minutes. Reduce speed to low. Gradually add the sugar mixture, and mix until smooth. Add sour cream and vanilla, and mix until smooth. Add eggs and yolk, 1 at a time, mixing just to combine after each addition. Add chocolate, and mix until combined.
Wrap exterior of springform pan with a double layer of foil. Pour filling onto prepared crust, and set springform pan in a large roasting pan. Fill roasting pan with enough boiling water to reach halfway up the sides of springform pan. Bake cheesecake for 45 minutes.
Reduce heat to 325 degrees. Bake until set but slightly wobbly in the center, about 30 minutes more. Turn oven off; leave cake in oven with door ajar for 1 hour.
Transfer springform pan to a wire rack, remove foil, and let cake cool completely. Run an offset spatula or a knife around edge of cake, and carefully unmold. Set cake on wire rack set over a rimmed baking sheet.
Make the glaze: Combine chocolate and corn syrup in a small bowl. Bring cream to a boil in a small saucepan over medium heat. Pour cream over chocolate. Let stand for 5 minutes. Whisk until smooth. (Do not whisk too much or bubbles will form). Let cool for 10 minutes.
Decorate the cake: Pour glaze over cake in a circular motion, starting at the center and slowly moving outward toward the edge, to cover entire surface. Refrigerate, uncovered, until set, at least 4 hours (or overnight). Cake can be refrigerated for up to 2 days.
Set snake stencil on cake: Print template. Place it under a sheet of calendar vinyl. Use a permanent marker to trace the outline and the snake design onto vinyl. Working on a cutting mat, use a craft knife to cut along the lines. Work slowly and carefully. The vinyl will dull the knife's blade; change the blade as necessary. Sift green powdered food coloring over snake, avoiding the tongue, Carefully sift red powdered food coloring over tongue.

Serves 10-12.

*I used pink sugar instead of red, because that's what I had on hand.

**I made this in a 9-inch springform pan and had lots of leftover batter.

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Reese's Peanut Butter Cup Blondies. Enough Said.

partysugar — Thu, 08 Oct 2009 09:00:51 -0700

When I saw this recipe on the last page of October's Everyday Food magazine, I knew, instantly, that I had to make it. Reese's Pieces are my favorite Halloween candy and the thought of their crunchy shell and peanut butter filling in combination with brown-sugar blondies was too good to be true.

Unfortunately, the day I planned on making them, I couldn't find Reese's Pieces anywhere and didn't have time to run to another grocery store. Thus, I grabbed the next best thing: Reese's peanut butter cups. The resulting blondies weren't as festive as the original, but they sure were scrumptious! To check out the super easy recipe that can be topped with your preferred Halloween chocolate, read more.

Halloween Blondies
From Everyday Food

Ingredients

1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons coarse salt
1/4 cup each orange, yellow, and brown candy-coated chocolates (from a 12.6-ounce bag) or 8 Reese's peanut butter cups, removed from their wrappers and corasely chopped

Directions

Preheat oven to 350. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies or chopped peanut butter cups in 12 rows (2 rows per color, repeating once) on top of dough.
Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. To store, keep in an airtight container at room temperature, up to 2 days.

Makes 16.

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Earn Brownie Points With Peanut Butter

YumSugar — Mon, 21 Sep 2009 16:15:03 -0700

After drooling over Party's amazing brownies, I knew I was going to have pull out the butter and flour and get to baking my own batch. Rather than making an uber chocolate one like she did, I opted for a peanut butter and chocolate variation. Initially, I wanted a recipe for chocolate brownies with a peanut butter swirl, but I came across the reverse - peanut butter brownies with chocolate chunks - and had to give it a try!

These peanut butter brownies are dense, moist, and full of flavor. I added three quarters of a cup of chocolate chips and next time will make it an even cup, so every bite has both peanut butter and chocolate. These brownies are easy to make and would be out of this world served fresh from the oven with a scoop of vanilla ice cream. If you want to earn brownie points with your friends and family who are obsessed with the combination of peanut butter and chocolate, keep reading.

The World's Easiest and Most Delicious Brownies. Ever.

partysugar — Fri, 18 Sep 2009 10:30:31 -0700

OK, so that title might be an exaggeration, but it got your attention, right? If you're looking for a delicious brownie recipe, I highly recommend you use this one. I've made it a million times and it always gets rave reviews.

Don't believe me? Well, 172 people praise it over on the Food Network's website. It's decadent, rich, and insanely chocolaty. Thanks to the help of a hand mixer and microwave, it takes about 15 minutes to make and another 15 to bake.

Since everything is more appealing mini, I like to slice them into small squares and serve as brownie bites. When paired with vanilla ice cream, they also make one mean brownie sundae. If you're a fan of fudgy brownies, you should stop reading this and make these - now! Get the recipe.

Come Party With Me: Oktoberfest - Dessert

partysugar — Wed, 16 Sep 2009 10:30:38 -0700

The Black Forest is a wooded region in Southwestern Germany. It's from this area that Black Forest ham and Black Forest cake originated. Traditionally the confection consists of layers of chocolate cake, kirsch, and sour cherries, but this recipe uses those ingredients to make crumb bars.

At an event like Oktoberfest, where lots of beer may be consumed, it's nice not to worry about cutting and plating a cake. These super chocolatey portable bars can be set out at the start of the party, and guests can enjoy them at their leisure without utensils. For the make-in-advance recipe, please keep reading.

Give Me a S'more Popsicle

YumSugar — Mon, 07 Sep 2009 08:00:23 -0700

Summer is coming to an end! I don't want it to, but there's no way to fight it, so instead, I celebrated by creating a frozen treat inspired by the great camping tradition of s'mores. Only a few days ago, PartySugar made homemade smores, and I decided to try my hand at s'mores popsicles. These easy popsicles only require five ingredients: vanilla ice cream, marshmallows, chocolate chips, graham crackers, and vegetable oil.To mimic the shape of a marshmallow, I made the pops in small juice glasses, although any pop mold or dixie cup would work. While these popsicles are not gooey and warm like the original s'more, they have the same great flavor. The first bite of roasted marshmallow ice cream, crisp chocolate, and crunchy graham crackers will cool down anyone who is basking in the last fiery days of Summer. These popsicles are irresistible to kids and adults, so if you want chilly s'mores, keep reading.

Yum's September Must Haves

partysugar — Tue, 01 Sep 2009 09:15:07 -0700

As much as I hate to see the Summer go, I always enjoy September. San Francisco's weather finally warms up and it's my birthday! The month also marks the start of Fall, which means heading back to school and a new season of fruits and vegetables. Here are seven items that you must have to make the most of the next 30 days.

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Come Party With Me: End of Summer BBQ - Desserts

partysugar — Wed, 26 Aug 2009 11:30:18 -0700

I just realized that the entire Summer has almost passed and I have not enjoyed one s'more! Before the long warm nights are replaced with Fall's cool evenings, I must make s'mores. What better time to do it than at my end of Summer barbecue?! After all s'mores, the gooey, finger-licking good combination of graham crackers, melted chocolate, and toasted marshmallows, are a classic American dessert. While I could simply purchase the ingredients at the store, I'm taking the nostalgic campfire treat to a whole new level with homemade marshmallows and graham crackers. To look at the recipe I'll be using - thanks Martha! - read more.

S'mores
From Martha Stewart

Ingredients

For graham crackers:
1 1/2 cups all-purpose flour, plus more for working
1 cup whole-wheat flour
1/2 cup untoasted wheat germ
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup unsalted butter, softened (2 sticks)
3/4 cup packed light-brown sugar
2 tablespoons high-quality honey
For marshmallows:
Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar
For s'mores:
20 ounces bittersweet or milk chocolate bars, broken into 2-ounce pieces

Directions

Make graham crackers: Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
Using a fluted pastry wheel, trip the outermost edges or each rectangle, and divide into three 6 by 3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely. Crackers can be stored in an airtight container at room temperature up to 3 days.
Make marshmallows: Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.
For s'mores: Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds).
Place a piece of chocolate on each of 10 graham crackers; set aside. Press each marshmallow onto the tip of a skewer. Cook marshmallows, turning occasionally, until toasted to desired doneness.
Using a fork, push each marshmallow onto a chocolate-covered graham cracker. Sandwich with remaining graham crackers. Serve immediately.

Makes 10.

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