Pumpkin Cheesecake Mousse..........

I have been horrible at blogging these last few months. Between trying to sell our house, looking for a new house and Thad living in another city during the week and me being all over the place......life has been busy and simply crazy the last little while, so I am sorry. I will endeavor to do better. However, just because I have been busy does not mean I have not been trying new recipes.....

If you love cheesecake and pumpkin pie, then this recipe is for you. Chef Brad Farmerie, who is the executive chef for a popular restaurant Public which is in NYC and who has appeared on iron chef, recently appeared on the Martha Stewart Show sharing his shared his mom signature Thanksgiving dessert, Pumpkin Cheesecake Mousse. I know I have been smothering you with Martha's recipes but when I saw this recipe being made I knew that not only did I have to try it but after making it, I knew that I had to share it with you all too. I have a weak spot for when people say that this is their mom's recipe and that she makes it every year. That is code for this recipe is dang good.

At a glance it may appear that there are a lot of steps to this recipe, but they are easy steps that equal an amazing dessert, that not only tastes divine but also looks great plated with its three layers. I can honestly say I have found a new family favorite that I will make every year. And honestly I am already craving it.

Click HERE to watch Chef Brad Farmerie and Martha make his mom's famous Pumpkin Cheesecake Mousse.

The Crust1/2 cup (1 stick) melted unsalted butter, plus more, unmelted, for pan
1 3/4 cups graham cracker crumbs
1/4 cup sugar


The Cheesecake
1 (8-ounce) package cream cheese, room temperature
2 large eggs
3/4 cup sugar


The Pumpkin Mousse
1 (1/4-ounce) envelope gelatin
1 (15-ounce) can pumpkin puree
3 large egg yolks
3/4 cup sugar
1/2 cup milk
1/2 teaspoon coarse salt
2 teaspoons ground cinnamon
3 large egg whites


Whipping Cream Topping
1 cup very cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract


Start off by preheating the oven to 350 degrees. Butter a 9-by-13-inch baking dish; set aside.

In a large bowl, combine melted butter, graham cracker crumbs, and sugar; stir until well combined. Press graham cracker mixture into bottom of prepared baking dish in an even layer; set aside.

For the cheesecake, using the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, eggs, and sugar until fluffy. Spread cheesecake mixture over crust in baking dish. Transfer to oven and bake for 20 minutes. Remove from oven and let cool.

While cheesecake is cooling start working on the pumpkin mouse. To begin, fill a small bowl or liquid measuring cup with 1/4 cup water; sprinkle gelatin over top and let soften; set aside. In a large heatproof bowl, mix together pumpkin, egg yolks, 1/2 cup sugar, milk, salt, and cinnamon. Set bowl over (but not touching) simmering water; whisk pumpkin mixture until thickened, 8 to 10 minutes. Remove bowl from heat and whisk in gelatin mixture. Let cool to room temperature.

In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Add remaining 1/4 cup sugar and continue whisking until medium peaks form. Fold into cooled pumpkin mixture. Spread pumpkin mixture over cheesecake; Cover and transfer to refrigerator until set, at least 8 hours and up to overnight

For the whipping cream, using a bowl of an electric mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla until soft peaks form. Spread over cake or serve cheesecake with a dollop on the side.

This dessert will wow your holiday guests and will make them wonder how you found the time to make such a yummy, pretty dessert. You will be pleasantly surprised by this recipe.

Enjoy and happy holiday baking!

Everyone's Favorite Birthday Cake..........

Baking for me is a release and a relaxer but it also is a creative outlet for me. I am sort of a nerd....I love cake stands and when I bake a cake I think about the frosting and what cake stand it would look best with. I also have this dream in my head of always having a fresh cake on the counter and my kids coming home from school and having a slice of cake with a small glass of milk.

This cake fits that dream perfectly. It is a recipe from baker Matt Lewis of the Brooklyn based bakery BAKED. This is once again a bakery to add to my ever so long list in New York that I am dying to visit. This recipe is actually a recipe from Matt's grandmother which makes it that much cooler to me and I find family recipes to be the best because they have managed to stick around for a long time. This cake is so easy to make and in the same breath it has such a unique flavor and texture. The subtle hint of cinnamon in the cake itself, couples perfectly with the creamy chocolate cream cheese frosting. This cake is also so easy to handle, assemble and frost.

Cake
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1/2-inch pieces, room temperature, plus more for pans
All-purpose flour, for pans
1 3/4 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cups granulated sugar
1/2 cup firmly packed light-brown sugar
3 large eggs
1 cup sour cream

Start off by preheating the oven to 350 degrees. Butter two 8-inch round cake pans; line with parchment-paper rounds (I just cut my own). Butter parchment paper and lightly dust pans with all-purpose flour, shaking out excess. Set aside.

In a large bowl, sift together cake flour, baking powder, salt, and cinnamon; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 2 minutes. Next add eggs, one at a time, beating until just incorporated, scraping down sides of bowl as necessary. Reduce speed to low; then add flour mixture in three additions, alternating with sour cream and beginning and ending with flour mixture, making sure to scrape down sides of bowl as necessary.

Pour batter into prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Each oven bakes differently and over baking can ruin a cake, so for the first time watch the cake closely the last 10-15 minutes to make sure it is not in there too long. Set pan on a wire rack to cool for at least 20 minutes before loosening sides of cake from pan and inverting onto a wire rack. Remove parchment paper and re-invert; let cool completely.


Chocolate Cream Cheese Frosting
5 tablespoons unsalted butter, softened
5 ounces cream cheese, softened
2 to 2 1/2 cups confectioners’ sugar, sifted
1/4 teaspoon salt
2 ounces dark chocolate, melted and cooled

Beat butter in the bowl of an electric mixer fitted with the paddle attachment until smooth. Add cream cheese and beat until well combined. Add 2 cups confectioners' sugar and salt; beat until smooth. Add chocolate and mix until well combined. If frosting seems too loose, add additional confectioners' sugar, 1 tablespoon at a time, until it becomes firm. Do not over-beat. Frosting can be made up to 1 day in advance if stored in an airtight container in the refrigerator; let soften at room temperature before using.

Using a serrated knife, trim tops of cakes to make even. Place 1 layer on a cake plate; frost top with 1/2 cup frosting and top with remaining layer. Frost top and sides with remaining frosting to cover. Cake can be kept in an airtight container, refrigerated, for up to 3 days. Let come to almost room temperature before serving.

I love this recipe because it is not just your same old chocolate or vanilla cake. The flavors in this cake will wow and surprise you. You have to try this unique and yummy family recipe, that guarantees you will be going back for seconds.

Enjoy!

Martha's Apple-Pecan Cake..........

What do you think of when you hear nutmeg, apples and roasted pecans? What comes to my mind are the holidays and the word "yummy"and that is exactly what this Apple-Pecan Cake is. This recipe is so moist and full of flavor and honestly is a perfect after school snack or a light, but, packed full of flavor dessert.

Like my last post this was the featured recipe on Martha Stewart's show. I trust Martha and find most of her recipes to be pleasing and very delish and in some ways I hold Martha and my mom on the same pedestal, both are classy ladies, both are very good cooks and every recipe I use of theirs are keepers and crowd pleasers.

So if you love fall like I do, and love when the leaves are changing and there is a briskness in the air, pumpkins and mums are being sold at the grocery stores and you go looking for your favorite recipe for pumpkin cookies then this recipe is for you. The nutmeg, pecans, apples and orange zest gives this recipe a fall flavor that is both comforting and warm.


Apple-Pecan Cake
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 medium apple, such as Gala or Fuji, peeled and diced small
3/4 cup pecans, toasted and coarsely chopped
2 1/2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1 teaspoon freshly grated nutmeg or ground nutmeg
1/4 teaspoon fine salt
3/4 cup unsweetened applesauce
1/2 cup low-fat plain yogurt
1 1/3 cups granulated sugar
1 teaspoon packed finely grated orange zest
3 large eggs
Confectioners' sugar, for dusting

Start off by preheating oven to 350 degrees. Butter a 9-inch square baking pan or I used a 8-inch pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides, so that it is easier to remove. Butter the parchment paper and set aside.

In a medium bowl, toss the apple (cut up in small but not too small chunk, large enough that they don't dissolve ) and pecans with 2 tablespoons flour to coat, set aside. In a large bowl, whisk together remaining flour, baking powder, nutmeg, and salt. In addition, using another small bowl, combine applesauce and yogurt and set aside also.

In a large mixing bowl (I use my Kitchen Aide), beat butter, granulated sugar, and orange zest on high until light and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time, until combined. Then turn mixer to low and add flour mixture in three additions, alternating with two additions applesauce mixture, and beat until combined. Fold in apple mixture gently until completely mixed in. Transfer batter to prepared pan and smooth top.

Bake until golden and a toothpick inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack for 20 minutes. Using parchment, lift cake from pan. Dust with confectioners' sugar or top with some whip cream before serving.

This recipe is moist, flavorful and the perfect fall treat for any occasion.

Happy Fall Baking!

Peach (or apple) Cutie Pies

I have not been working for a month now and for that month I have been able to be home to watch the Martha Stewart Show. She has so many informative segments, from how to fold a fitted sheet to how to make a Halloween pinata out of a balloon (who would have thought?). But what I am most inspired by is her cooking segment of the show. She brings in renowned chefs and bakers and they show you right then and there how to make their most fav or popular recipes. It is like getting a fabulous cooking class from a famous pastry chef for free. So I find myself DVR-ing the show.

I have about 4-5 shows recorded, all with recipes that I am dying to try. In fact I got my pancake recipe, that Thad swears is the best he has ever had from the Martha Stewart Show. The other day I was watching and there was a baker on there named Dani Cone and she is the author of a cookbook called "Cutie Pies" and a baker at High 5 Pie in Seattle, WA. She showed how to make pie pops, pie in a mason jar and mini pies in a muffin tin. They are so shabby chic ans soooooo cute. As soon as I saw this segment I knew I had to try one of these recipes. So I chose to make her cutie pies which are mini pies made in a muffin tin and let me tell you....they were literally a mini taste of fall and so yum!!!!

Crust
2 1/2 cups all-purpose flour, plus more for work surface
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled
3/4 cup ice water
Nonstick cooking spray

Filling
6 to 8 peaches, cut into 1-inch pieces (I used granny smith apples instead)
1/3 cup plus 2 tablespoons sugar
1 tablespoon plus 2 teaspoons cornstarch
1 3/4 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt

Pie Topping
1/2 cup all-purpose flour
1/3 cup firmly packed light-brown sugar
3 tablespoons granulated sugar
1 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes and chilled
1/4 cup rolled oats

Start off by preheating the oven to 375 degrees with a rack in center of the oven. Spray every other cup of a standard-size muffin tin with nonstick cooking spray. You will need enough muffin tins to spray 16 alternating cups. Alternatively, you can work in batches. Set muffin tins aside.

To make the crust: using a large bowl, whisk to combine the flour, salt, and sugar, mixing well. Add butter and mix gently using a pastry blender, a fork or your hands, until butter pieces are well coated. Gradually add water, 1 tablespoon at a time, and continue mixing until pea-size crumbs have formed and the dough somewhat sticks together; Dough should not be smooth and beaten together like cookie dough.
Gather dough together and divide in half. Flatten each into a disk and wrap with plastic wrap. Transfer dough to refrigerator for at least 1 hour and up to 3 days. Bring to room temperature before using.

On a lightly floured surface, roll out each disk of dough to a 1/4-inch thickness, lightly dusting with flour, as necessary, to prevent sticking. Cut out sixteen 5 1/2-inch-round circles, gently re-rolling scraps as necessary. Gently but firmly press each dough circle into a prepared muffin cup; crimp edges as desired. I used a glass bowl rim that was roughly 5 inches. I found it does not need to be exact, I would error on the larger size than of a pie circle than smaller (easier to work with).
To make the filling: Place all filling ingredients in a medium bowl and toss to combine; spoon filling evenly into muffin cups and set aside (I filled each pie to the rim with apples)

To make crumb topping: In a large bowl, combine flour, brown sugar, granulated sugar, salt, and cinnamon; mix well. Add butter and mix thoroughly using a pastry blender, fork, or your fingers until small pea-size crumbs form. Add oats and mix until topping has a crumbly consistency. Once mixed, if you are not placing the topping on right away, place in refrigerator until ready to use.
Sprinkle crumb topping evenly over cutie pies and transfer to oven; bake until filling is bubbling and crust is golden brown, 25 to 35 minutes. Transfer to a wire rack to cool slightly before removing from tins, using a butter knife to loosen sides, if necessary. Cutie pies are best served at room temperature, however warmed up with a little scoop of ice cream has never hurt anyone.
You will love these perfectly portioned pies that are ideal for one and would be great served at a dinner party or even a fall festival. You will love these mini fall delights, guaranteed.
Happy Fall Baking!

Roll Tide Roll........

It has been way to long since I have added something new to Rozlynn's Homemade Goodness. The reason for my absence you ask? I started a new job which required me to work full-time and we are moving.

But with the hint of fall in the air (which is my favorite season) and the beginning of football season, which I love, I felt the need to send each of you a shout out in the form of a sugar cookie, so here you go, Roll Tide Roll. To start off fall and football season right I have also included the official Bama fight song. If this does not get your blood pumping then I don't know what will!

"Yea, Alabama!"

Yea, Alabama! Drown 'em Tide!
Every 'Bama man's behind you;
Hit your stride!
Go teach the Bulldogs to behave,
Send the Yellow Jackets to a watery grave!
And if a man starts to weaken,
That's a shame!
For 'Bama's pluck and grit
Have writ her name in crimson flame!
Fight on, fight on, fight on, men!
Remember the Rose Bowl we'll win then!
Go, roll to victory,
Hit your stride,
You're Dixie's football pride, Crimson Tide!

Also to make these amazing sugar cookies click on this link to see the recipe for Bradford Sugar Cookies.

Enjoy and Roll Tide!

Whipping Cream Cake

We have a friend named Will who is in school here in Tuscaloosa and who we love dearly. I swear since I have lived here in Alabama, even before we were married I would make food for Will and Thad. Will also mows lawns and does a dang good job at it. Life has been crazy for us these last 9 months and doing basic things like mowing the lawn seems to be impossible. So this is the second time Thad has offered my food in exchange for our front and back lawns to be mowed by our friend Will. This last time Thad gave Will the option of money or a meal and he chose.....a meal.

So the pressure was on. I ended up making chicken enchiladas with all the "fixins'" and I wanted something pretty wow for our Will. I had a couple cartons of strawberries and had some blueberries in the refrigerator, so I wanted something yummy to put them on. I came across this Whipping Cream Cake in my mom's book of recipes and had wanted to try it for some time. It was quick and easy to make and I could tell by a quick taste of the batter that it was going to be delightful. My assumptions were correct and it was an amazing cake that really did not need much added to it and could stand alone because of its rich and dense flavor. So good.

Whipping Cream Cake
1 cup butter softened
3 cups sugar
6 eggs
3 cups cake flour
1 cup heavy whipping cream
1 teaspoon vanilla
1 teaspoon lemon extract

Start off by preheating oven to 325 degrees. Grease and flour a bundt pan and set aside.

Using a medium size bowl (I use my Kitchen Aide), combine the softened butter and sugar. Mix on medium until light, fluffy and creamy. Next add the eggs, one at a time beating for 30 seconds each. Then add the cake flour and cream until mixed well. Lastly, stir in the vanilla and lemon extracts, until combined.

Once mixed well and all ingredients are incorporated, using the previously greased and floured bundt pan, spoon the batter in to the bundt pan, making sure the batter is evenly distributed. Then place in oven. Bake the cake for 1 hour and 15 minutes. I start checking the cake about 45 minutes into the baking time by using a butter knife and inserting it into the middle of the cake. If it comes out clean or has some crumbs on it, then it is down.

Once done baking, take out of oven and let cool for about 10 minutes in bundt pan on a cooling rack. After 10 minutes, invert the pan onto a cooling rack and cool completely. For garnish you can use any type of seasonal fruit with a little bit of whipping cream to top it off.

This cake is a delicious summer dessert, rich and light, topped off with some fresh fruit and cream, you seriously can't go wrong. I promise you won't be disappointed with this one.

Bon Appetit!

Banana Whoopie Pies

I am always looking for recipes to make with bananas because I feel like I always have ripened bananas hanging around. I think I have told you before that I always have bananas on hand even when I am not a big banana eater. It just makes me feel healthy and makes my kitchen feel homey to have them sitting there on top of my microwave. Since living in the South I have heard more about whoopie pies and seen them sold more than I have anywhere else. There are red velvet whoopie pies, chocolate, vanilla, coconut, raspberry, peanut butter........any flavor you could ever want.

So as I was browsing through some of Martha Stewart's recipes on her website, I typed in the word banana and it gave me an array of recipes involving bananas and there in front of me was a recipe for Banana Whoopie Pies. Since I was a Whoopie Pie virgin I knew that I had to try them and enter into the world of Whoopie Pies. These cake-like sandwiches were originally made by Pennsylvanian Amish woman, who placed them in farmer's lunches and it is said that when they would find these pies in their lunches they would shout "whoopie". After making these delicious little treats, I was taken with the moistness of the recipe, and how good the banana cake was with a creamy cream cheese frosting.....divine is all I can say about this recipe, divine.

Banana Whoopie Pies

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup mashed banana (from 1 large ripe banana)

1/2 cup sour cream

4 ounces (1 stick) unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1 large egg

1/2 teaspoon of vanilla

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.

In a small bowl sift flour, baking powder, baking soda, and salt into a bowl. Set aside. Combine banana and sour cream in another bowl. Set aside. Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture. Mix until well blended.

Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart. Bake until edges are golden, about 9- 12 minutes (mine were done in 9 minutes). Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.) While cookies are cooling make the cream cheese frosting below.........

Cream Cheese Frosting (for filling)

8 ounces cream cheese

1/2 cup butter, softened

16 ounces confectioners sugar, sifted

1 teaspoon vanilla extract

In a stand mixer combine cream cheese, butter and sugar. Mix at high speed for 5-6 minutes. The longer you mix frosting, the smoother the texture will be. Then lastly, add in the vanilla. Mix until completely blended.

Once cookies are cooled, pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar, and serve immediately.

I have been converted to Whoopie Pies and I am a lover of banana bread, so banana bread with cream cheese frosting is nothing short of heavenly. So easy to make and is a perfect finger food for any gathering. You will not be disappointed by this amazing comfort food!

Enjoy!