super creamy pumpkin pie

rob LOVES pumpkin pie...so i make sure it's super delicious every time i make it :)  here is my go-to recipe for super creamy, melt-in-your mouth pumpkin pie. hope you and your family love it this thanksgiving!

ingredients:

- 1 8-ounce package of cream cheese, softened

- 2 cups canned pumpkin, mashed

- 3/4 cup brown sugar

- 3/4 cup white sugar

- 1/4 teaspoon salt

- 1 egg + 2 egg yolks, slightly beaten

- 1 cup half & half

- 1/4 cup melted butter, slightly cooled

- 1 teaspoon vanilla extract

- 1/2 teaspoon cinnamon

- 1/4 teaspoon nutmeg

- 2 frozen pie shells

directions:

- preheat oven to 350 degrees

- cover each pie crust with foil and bake for 10 minutes

- remove foil and bake for another 5 minutes until it's slightly golden; set aside

- in a large bowl, beat cream cheese with a hand mixer for about 2 minutes

- add pumpkin and beat until combined

- add sugar, salt, eggs and egg yolks, half & half, butter; beat until combined

- add vanilla, cinnamon and nutmeg; beat until combined

- pour filling into warm pie crusts; bake for 50 minutes or until center is set

- cool to room temperature; serve with ice cream or whipped cream yeah!

xoxo,

kara

real strawberry cupcakes (sprinkles style!)

for rob's birthday, i decided to make some strawberry cupcakes, since it's his favorite :)  inspired by martha's recipe, here is my strawberry cupcake recipe for you to try at home...your cupcakes will be as tasty, if not better than sprinkles!  enjoy!

cupcake ingredients:

- 1 cup all-purpose flour, sifted

- 1/2 cup cake flour

- 1/2 teaspoon baking soda

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 1/2 cup whole fresh or frozen strawberries, thawed

- 1/4 cup whole milk

- 1 teaspoon pure vanilla extract

- 1/2 cup unsalted butter at room temperature

- 1/2 cup sugar

- 1/2 cup light brown sugar

- 1 large egg

- 2 large egg whites

strawberry frosting ingredients:

- 1/4 cup whole frozen strawberries, thawed

- 1 cup unsalted butter, slightly cold

- pinch of coarse salt

- 3 1/2 cups confectioners' sugar, sifted

- 1/2 teaspoon pure vanilla extract

cupcake directions:

- preheat oven to 350 degrees

- line a 12-cup muffin tin or use foiled cupcake liners on a cookie sheet

- in a bowl, mix flour, baking powder, baking soda and salt

- puree thawed frozen strawberries with a food processor or a hand-held blender

- in a separate bowl, mix 1/3 cup of strawberry puree, milk and vanilla together

- using the paddle attachment on an electric mixer, cream butter on med-high speed until light and fluffy

- add sugar and mix until light and fluffy

- reduce speed and add egg and egg whites one at a time

- at the lowest speed, add half the flour mixture, followed by the strawberry mixture, then the rest of the flour mixture, making sure the mixture is just blended between each step

- pour the batter into cupcake liners

- bake for about 15 minutes or until inserted toothpick comes out clean; cool completely on a wire rack before icing!

strawberry frosting directions:

- puree thawed frozen strawberries with a food processor or a hand-held blender

- using the paddle attachment on an electric mixer, cream butter and salt together on medium speed until light and fluffy

- lower speed to low and add sugar; mix until well combined

- add vanilla and 3 tablespoons of strawberry puree and mix until blended

- make sure the frosting is creamy and thick and not over-blended. decorate your cupcakes and enjoy!

xoxo,

kara

chocolaty praline baked french toast

so here's a new recipe that i recently made for brunch when i had some friends over.  trust me...it's quite delicious!!!!  the french toast comes out super moist and custardy, and the chocolaty praline topping adds a touch of sweetness and texture. 

french toast ingredients:

- 1 14 oz (or so) bread loaf (challah, brioche, french bread); approximately 14 oz

- 10 large eggs

- 2 cups half and half

- 1.5 cups whole milk

- 3 tablespoons sugar

- 1 teaspoon vanilla extract

- 1 teaspoon almond extract

- 1/2 teaspoon cinnamon

- 1/2 teaspoon nutmeg

- 1/4 teaspoon salt

chocolaty praline mixture ingredients:

- 2 sticks unsalted butter

- 1 cup brown sugar

- 1 cup pecans, chopped

- 2 tablespoons light corn syrup

- 1/2 teaspoon ground cinnamon

- 1/2 teaspoon ground nutmeg

- 1 cup chocolate chips

directions:

- butter a 9x13 inch baking dish generously

- cut the bread loaf into 20 1-inch slices; arrange them into 2 rows in the baking dish 

- in a large bowl, combine then beat with a whisk the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt

- pour mixture into the baking dish over the bread slices; make sure all the bread slices are soaked

- cover dish with foil and refrigerate overnight 

- in a separate bowl, combine well the butter, brown sugar, pecans, corn syrup, cinnamon, nutmeg and chocolate chips; cover dish with foil and also refrigerate overnight

next day directions:

- preheat oven to 350 degrees 

- break up chocolaty praline mixture and evenly spread over the bread mixture

- place baking dish over a cookie sheet (just in case ingredients ooze over the dish while baking)

- bake for 40 minutes until light golden brown

- enjoy!!

xoxo,

kara

best coffee cake ever

i've been making coffee cake since middle school - it was always so easy to make, and my dad loved it with his morning coffee.  anyway, after all these years, i wanted to share my coffee cake recipe with everyone.  it's crumbly but super moist, decadent but not too heavy, chocolatey but not too sweet.  enjoy!

topping ingredients:
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg, optional
- 1/2 cup milk chocolate chips
- 1/4 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans
- 1/2 stick butter, melted then cooled


cake ingredients:
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick butter at room temperature
- 1 1/4 cup brown sugar
- 2 eggs
- 1 cup sour cream (but not the nonfat, lowfat stuff!)
- 1/2 teaspoon vanilla extract


directions:
- preheat oven to 350 degrees; grease a 9-inch square baking pan
- mix the topping ingredients together in a bowl and set aside
- sift together flour, baking soda and salt in a bowl, set aside
- in a large bowl, cream butter and brown sugar for about 4 minutes until light and fluffy
- add eggs, one at a time, and beat until incorporated
- stir in the sour cream and vanilla extract
- fold in the dry ingredients (flour, baking soda and salt); gently fold the ingredients until there are no lumps
- spoon half of the batter into the baking pan, followed by a layer of the topping mixture, then another layer of the batter. finish with a layer of the topping
- bake for about 40 minutes or until it passes the toothpick test  :)
- serve warm with some ice cream (oh yum!) or with your coffee the next morning (double yum!).  enjoy!


xoxo,
kara