Gingerbread Pudding Cake

A handful of spices and a half cup of molasses give this delightful dessert a yummy, old-fashioned flavor. It's pretty, too, with a dollop of whipped cream and a mint sprig on top.

Ingredients

1/4 cup butter, softened

1/4 cup sugar

1 egg white

1 teaspoon vanilla extract

1/2 cup molasses

1 cup water

1-1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon ground allspice

1/8 teaspoon ground nutmeg

1/2 cup chopped pecans

TOPPING:

6 tablespoons brown sugar

3/4 cup hot water

2/3 cup butter, melted

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla. Combine molasses and water. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; gradually add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.

Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir).

Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off heat. Let stand for 15 minutes. Serve warm. Yield: 6-8 servings.

Turtle Brownies

Rich and fudgy chocolate brownies topped with caramel and toasted pecans.

Ingredients

• 1 cup heavy cream
• 1/2 cup water
• 3 1/2 cups sugar
• 4 tablespoons light corn syrup
• 1/2 cup sour cream
• 1 1/2 sticks unsalted butter
• 3 ounces unsweetened chocolate, roughly chopped
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon kosher salt

Instructions

1. To make the caramel sauce, heat the cream in a small saucepan over medium-low heat, just until small bubbles form around the edges.
2. Meanwhile, combine the water, 2 cups of sugar, and corn syrup in a medium saucepan over high heat, stirring until the sugar dissolves. Bring to a boil and cook for 6 to 8 minutes, until a candy thermometer registers 350°F and the mixture is a deep amber color. Remove from the heat and let cool for 1 minute. Add the cream and stir until combined. Whisk in the sour cream. Set aside and let cool to room temperature.
3. To make the brownies, preheat the oven to 375°F. Line a 9-inch square baking dish with parchment paper.
4. Melt the butter and chocolate in the top of a double boiler placed over simmering water, stirring until smooth and completely melted.
5. Meanwhile, whisk together the eggs, remaining 1 1/2 cups of sugar, and vanilla in a large bowl. Whisk together the flour and salt in another bowl. Add the melted chocolate to the egg mixture and whisk to combine. Gently fold in the flour.
6. Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until a toothpick comes out clean. Remove from the oven and let cool completely on a wire rack. Pour the cooled caramel sauce over the brownies and spread to cover. Chill the brownies in the refrigerator for at least 2 hours before cutting.

MLK Favorites--Chunky Pecan Pie Bars and Buttermilk Fried Chicken

In honor of Martin Luther King Jr., here is a take on one of his favorite foods—pecan pie.  I wanted to switch it up from the traditional pie recipe, so here we have Chunky Pecan Pie Bars courtesy of Brown Eyed Baker.  MLK was also a big lover of Southern food, like fried chicken.  So, below is also one of the most delicious recipes for buttermilk fried chicken I’ve ever tasted! Enjoy!

Chunky Pecan Pie Bars

Ingredients:

For the Crust:

1½ cups all-purpose flour

½ cup (1 stick) butter, softened

¼ cup packed brown sugar

Filling:

3 large eggs

¾ cup corn syrup

¾ cup granulated sugar

2 Tablespoons butter, melted

1 teaspoon vanilla extract

1¾ cups coarsely chopped semisweet or bittersweet chocolate (or chocolate chunks in a bag!)

1½ cups chopped pecans

Directions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.

2. For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.

3. For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set.

4. Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature (or in the refrigerator if you live in a warm/humid area with no air conditioning).

Buttermilk Fried Chicken

Ingredients:

¾ cup buttermilk

1 teaspoon salt

¼ teaspoon pepper

2 ½ pound chicken fryer

1 cup flour

1 ½ cup vegetable oil

Fried Chicken Directions:

Crispy fried chicken soaked in buttermilk for delicious an old fashioned flavor.

Combine buttermilk, salt, pepper and chicken in shallow dish. Refrigerate 20 minutes, turning once. Remove chicken and dredge in flour. Cook in hot oil (350F.), turning to brown both sides. Reduce heat to 275F. Cover and cook 25 minutes. Uncover and cook an additional 5 minutes until crispy.

Note: Drain chicken on paper towels.

Thanksgiving Update

Boy, oh, boy have i been busy! Which is why I haven't been able to post the past two days, but don't be disappointed.  I've been working on many new recipes and after Thanksgiving passes, you will get them all.  Stay tuned for my T-day leftover top picks!

With today being the day before Thanksgiving, I've been baking apple pies, pumpkin pies, and pecan pies. My guests will be able to choose whether they want a traditional piece of pie for dessert or a Pumpkin Crunch Parfait, which I also prepared today.  The kids love the parfaits while most of the adults go the traditional route.

I can't wait to watch the 85th Annual Macy's Thanksgiving Day Parade in the morning while cooking the bird and the side dishes that will accompany it!

Hope you all have a wonderful Thanksgiving!

Oh, and try these Banana Cornflake Crumble Breakfast Muffins...dee-lish. (Featured as one of FoodBuzz's Top 9 on 11/23/2011) Great job, Sarah-Jane!

Halloween Goodies!

Halloween is tomorrow!  What are you going to be?  My four year old daughter, Ellie, is going out as Pocahontas.   She’s so excited.  Unfortunately, we’ll be trudging through a couple inches of snow for Halloween this year. 

I was given this recipe a few days ago.  Ellie had one after dinner last night and she loved it.  It’s not necessarily just a Halloween recipe.  It makes a great fall treat and a delicious ending to Thanksgiving dinner! 

Pumpkin Crunch Parfaits

Makes 6 servings.

 Ingredients:

¾ cup cold milk

1 package (3.4 oz) instant vanilla pudding mix

2 cups whipped topping

1 cup canned pumpkin

½ teaspoon pumpkin pie spice

1 cup chopped pecans

32 gingersnap cookies, crushed (about 1 ½ cups)

Additional whipped topping

Directions:
In a large bowl, beat milk and pudding mix on low speed for 2 minutes.  Stir in the whipped topping, pumpkin, and pumpkin pie spice.  Fold in pecans.  Spoon half of the mixture into parfait glasses; top with half of the gingersnap crumbs.  Repeat layers.  Top with additional whipped topping.