Pumpkin Bourbon Pie

This boozy dessert is from F&W. It is delicious, but was a little strong for a few folks. Also, I would bake in a 8 inch springform pan next time.

For the crust
1-1/2 c chocolate wafer cookies, crushed
4 TBSP unsalted butter, melted

For the filling
½ c dark brown sugar
2 tsp cinnamon
1-1/2 tsp ginger
½ tsp allspice
¼ tsp nutmeg
1 c pumpkin purée
½ c heavy cream
¼ c bourbon
2 eggs, beaten

For the crust
Preheat the oven to 375 degrees F.
In a medium bowl, mix together the cookie crumbs, butter, and sugar until evenly combined. Press this mixture into a 8-in. springform pan, with foil wrapped around the outside. Bake for 15 minutes. Remove from oven, and let it cool on a wire rack while you prepare the filling.

For the filling
Reduce the oven temperature to 350 degrees F.

In a medium bowl, whisk together the dark brown sugar, salt, ginger, cinnamon, allspice, and nutmeg. Add in the pumpkin and whisk until combined. Stir in the heavy cream and bourbon. Then whisk in the eggs until combined.

Pour the filling into the tart shell, and bake for 35 minutes, until set (a toothpick inserted should come out clean).

Cool on a wire rack.


Lemon Layered Graham Cracker Cheesecake

This is from the July 2014 issue of Food and Wine and it is amazing!! I used Trader Joe’s cinnamon graham crackers.

1 1/2 c mascarpone
1 c heavy cream
1 c lemon curd
1 package of graham crackers

Line a 9×5 loaf pan with plastic wrap with 4 inches overhang.

In a stand mixer combine mascarpone and heavy cream on low speed until combined, them raise to medium until smooth and firm, about 3 minutes. Fold in lemon curd and a pinch of salt.

Spread 1/4 inch thick layer of lemon cheese mixture over the bottom of the pan. Arrange a single layer of graham crackers, breaking to fit if needed. Repeat finishing with a layer of lemon cheese mixture.

Cover cake with plastic wrap and place in the fridge for 8 hours or overnight.

Uncover and invert onto a platter.

Serves 10.


Creme Brulee


This may be the easiest creme brûlée recipe ever!

4 c heavy cream
1 tsp vanilla
1/2 c sugar
6 egg yolks
1/2 c fine sugar

Preheat oven to 300 degrees. In a medium sauce pan, heat the cream and vanilla to a simmer. Remove pan from heat and let sit for 10 minutes. In a bowl whisk together the sugar and yolks until they are a pale yellow. Whisk cream into the egg mixture and pour into 6 custard dishes.

Place dishes in a large baking dish. Pour boiling water into baking dish so that it comes to half way up the custard dishes. Bake for 30 minutes or until custard is firm but still wiggles.

Chill for at least one hour. Top with sugar in an even layer and place under broiler until sugar melts and bubbles. Serve.

Makes 8 servings.

Creamed Swiss Chard


This dish made my husband love Swiss chard. It’s great for a weeknight.

1/2 c torn fresh breadcrumbs
2 TBSP olive oil
1 tsp lemon zest
Salt and pepper
2 large bunches Swiss chard, stemmed , leaves torn
2 TBSP unsalted butter
2 medium shallots, thinly sliced
1/2 c heavy cream

In a large skillet, heat oil over medium heat toss breadcrumbs and lemon, season with salt. Toast, tossing several times until golden brown, 8–10 minutes.

Heat butter in a large saucepan over medium heat. Add shallots, season with salt and pepper, and cook, stirring often, until tender, 5–8 minutes. Add chard and cook until it starts to wild. Add cream; bring to a boil, reduce heat, and simmer, stirring often, until thickened, season with salt and pepper.

Top Swiss chard with breadcrumbs just before serving.

Tres Leches Cake


My step-mom made a tres leches cake that was amazing! This my lower fat lower calorie version which I think is just as tasty and a little less sweet.

1 c flour
1 tsp baking powder
1/2 tsp salt
1/3 c milk
4 oz sugar
5 eggs, separated
1 1/2 tsp vanilla extract

For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 c half-and-half

For the topping:
1/4 c heavy cream
1 tsp vanilla extract

For the cake:
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Beat egg whites until soft peaks form.
add 1/4 c sugar as beat until stiff peaks form.

Place the egg yolks in the bowl of a stand mixer. Using the paddle attachment, beat on medium speed
, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the remaining sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the vanilla extract and milk and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. fold in the egg whites until combined.

Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Place the heavy cream and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

16 servings.
5 WW PP per serving.