Hectic Holiday Hullabaloo

Baking, baking, baking!!!  I eat, sleep, dream, and live baking . . . lately.  Welcome to the most wonderful time of the year . . . Starting with September 1 through January 2!!!  There are so many savory dishes that I long to make but somehow, during the holiday season, I can never seem to get anything other than baking accomplished.  But that is okay.  Who doesn't love desserts!!!

Over the last two weeks I have made a couple (or more) different desserts that came out super fantastic.  And so now I will share them with you.

Pumpkin Cream Cheese Pie

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 2 cups canned pumpkin, mashed
• 1 cup sugar
• 1/4 teaspoon salt
• 1 egg plus 2 egg yolks, slightly beaten
• 1 cup half-and-half
• 1/4 cup (1/2 stick) melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon pumpkin pie spice
• 1 frozen 9-inch deep dish pie crust
• Whipped cream, for topping

Directions

1. Preheat the oven to 350 degrees F.
2. Fit a piece of aluminum foil to cover the inside of the pie shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
3. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, pumpkin pie spice, and ginger, and beat until incorporated.
4. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

This is slightly different than a traditional pumpkin pie, but you will be amazed at what a difference the cream cheese makes.

Cherry Cream Cheese Pie

Ingredients

• 1 (8 ounce) package cream cheese, at room temperature
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 (9-inch) Oreo cookie pie crust
• 1 (21-ounce) can cherry pie filling, chilled

Directions

1. In either a stand mixer fixed with a paddle attachment or using a hand held electric mixer, cream the cream cheese until light and fluffy, about 3 to 5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon juice and vanilla and pour into the crust. Place the pie into the refrigerator for at least 2 hours up to overnight, until well chilled and set.
2. Top the pie with the pie filling just before serving.

Pumpkin Cupcakes

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Kosher salt
• 1 stick butter, softened
• 1/2 cup sugar
• 1/2 cup canned pure pumpkin puree
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs

Directions

1. Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
3. In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
4. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely.

FROSTING

• 16 ounce can of vanilla frosting
• ¼ cup molasses
• ½ teaspoon cinnamon
• ½ teaspoon pumpkin pie spice

DIRECTIONS

1. Mix all ingredients together.
2. Chill for 15 minutes before frosting the cupcakes.

And last but not least . . .

Peppermint Bark Brownies

Ingredients

• 1/2 cup of butter, melted
• 1 cup of tightly packed dark brown sugar
• 1 egg, lightly beaten
• 1 teaspoon of vanilla
• 1/2 teaspoon baking powder
• 1/8 teaspoon of baking soda
• Pinch of salt
• 1 cup of all-purpose flour
• ½ cup cocoa powder
• 1 tablespoon instant coffee
• 1 tablespoon peppermint extract
• 1/3 cup of crushed peppermint candy
• 1/2 cup of Pillsbury peppermint cake frosting
• 1 teaspoon peppermint extract
• Red sugar sprinkles

Directions

1. Preheat the oven to 350°F.
2. Lightly butter and flour an 8X8 pan. 
3. Whisk together the melted butter and sugar in a bowl.
4. Add the egg and vanilla extract and whisk.
5. Add the flour, baking soda, baking powder, cocoa powder, instant coffee, and salt, mix it all together.
6. Add the crushed peppermint candy.
7. Pour into the pan and spread evenly.
8. Bake for 20-25 minutes or until a toothpick comes out clean.
9. Allow to cool.
10. Mix peppermint extract with peppermint frosting.
11. Apply a thin layer of frosting to the brownies.
12. Sprinkle with red sprinkles.
13. Cut into squares and serve.

Aaaaaaaaaaaaand . . . I'm spent!!!