Chocolate Crust Pumpkin Pie – TermiNatetor Kitchen


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It’s almost Halloween! That means three things: costumes, pumpkins, and chocolate, and this chocolate crusted pumpkin pie tart hits two of those three marks. Truth be told, I’m not the biggest fan of dressing up for Halloween. I’m not against the idea of dressing up. My favorite costume growing up was the phantom from the Phantom of the Opera, hand sewn by my mom and everything. It was kind of amazing. As I’ve gotten older, I find dressing up in costumes uncomfortable. It’s hard to explain why I feel this way. Many of my friends still dress up for Halloween house parties and such. Perhaps I’m just an old soul and rather watch as others parade around in vampire, werewolf, and sexy nurse’s outfits. Perhaps as I grow older I’ll grow more comfortable with the idea. But what’s more important around this time of year is pumpkins and chocolate!

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I’m a huge supporter of the tart. There is something so quaint and simple about a tart. It’s neither too fussy nor complicated. 2016 has the year of pie crusts for me. I’ve been working with a bunch of different crust recipes, actively searching for the ideal one (“The one recipe to rule them all.” Any Lord of the Rings fans here?) For this recipe, I knew I wanted to test a chocolate crust. I think the combination of rich, buttery chocolate crust with the dense, custardy pumpkin filling was going to be scary good, and I was right! The contrast of flavors and textures was superb, then with a dollop of sweetened whipped cream just make this dish sing (or scream, if we’re keeping in theme). This tart reminded me of my Grandma Cooley’s pie, which gave me sense of home and comfort. Makes me even more excited for Thanksgiving!

Ingredients

For the crust

2 cups of all-purpose flour

3 tablespoons unsweetened cocoa powder

3 tablespoons granulated sugar

6 ounces unsalted butter, chilled and cubed

½ cup brewed coffee, cold (I used cold brew coffee)

For the pumpkin filling

¾ cup white sugar

3 tablespoons butter, softened

2 eggs, beaten

15oz pumpkin puree

1 (12oz) can evaporated milk

2 teaspoons vanilla extract

½ cup + 2 tablespoons all-purpose flour

¾ teaspoon baking powder

1/8 salt

1 teaspoon ground cinnamon

1 teaspoon ground allspice

½ teaspoon ground ginger

 

Whipped cream, as topping

Directions
For the crust. In a large bowl, whisk together the flour, cocoa powder, and sugar until incorporated. Add the butter and cut into the flour until it resembles a coarse meal. Slowly add the cold coffee in thirds, stirring with a wooden spoon after each addition. Continue stirring until a soft dough has formed. Knead slightly, then mold into a circular disk. Wrap in plastic and refrigerate for a least 45 minutes (or up to 2 days).
Remove the dough from the refrigerator and allow to rest for 5 minutes. Roll out dough on a lightly floured surface (I used a mixture of flour and cocoa powder). Roll it out an inch larger than the tart pan you’re using. Transfer dough to the tart pan and trim off the excess the dough with a sharp knife. Return to refrigerator for 20 minutes before filling/baking.
For the filling. Preheat the oven to 350° F / 175° C. In a medium bowl, sift together the flour, baking soda, salt, cinnamon, allspice, ginger, and nutmeg. In a large mixing bowl, beat together the sugar, butter, and eggs. Mix in the pumpkin evaporated milk, and vanilla. Add the sifted ingredients and beat until smooth. This mixture is going to be a tad soupy, but don’t worry! It will thicken up as it bakes. Pour the mixture into the prepared 10-inch tart pan.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow cool completely before covering and allowing to chill completely before serving. Serve with whipped cream.

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Sugar Cakes : A Rumford Complete Cookbook Recipe

These little sugar cakes are so simple and tasty!

I talked a little bit before about liking to make snacks for my kiddos to enjoy.

sugar-cakes1When looking through the Rumford Complete Cookbook this month, I had snacks in mind for a recipe to try!

These little cake muffins are delicious sweet treat! They are soft, moist and fluffy but yet pleasantly dense. Packed with a sweet flavor they are kid approved….my son loved these!

The Sugar Cakes recipe is on page 163 of the Rumford Complete Cookbook. Below is a photo of the recipe.

Here is my version of the recipe with some updates.

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Sugar Cakes: A Rumford Complete Cookbook Recipe

Ingredients:

1/2 cup butter, softened
1 cup flour
1 cup sugar
2 egg whites

Directions:
Mix together the butter and the flour in a medium mixing bowl until crumbly. Add the sugar and mix well. Beat the egg whites until slightly frothy and add them to the dry mixture. Mix together well with a hand mixer. Pour mixture into a well greased mini muffin pan for small cakes. Sprinkle a small amount of sugar onto the top of each cake. Bake at 350 degrees for 15 minutes or until golden brown.

The mixture was too runny with this recipe from the cookbook to roll out at all on a cutting board and cut into small cakes. I decided to bake them in the mini muffin pan and they turned out great! Mini cakes!

The recipe makes 18 mini sugar cakes.

A moist, sweet in flavor little mini cake. Grab a handful for a little snack!

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Candy Corn Treats: Halloween Dessert Idea

Candy corn is probably one of the most popular Halloween candy treats! Maybe the most recognized for the Halloween time of year. What a fun twist on rice cereal treats and Halloween together is to make Candy Corn Rice Cereal Treats.

It’s always fun to put together a fun creative treat! These are great for your child’s class snacks, to pass out for trick or treating, or just a fun twist on rice cereal treats in the fall time!

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Candy Corn Rice Cereal Treats

Ingredients:
mini marshmallows
rice cereal
stick butter
red food coloring
yellow food coloring

Directions:
For the Yellow layer:
2 1/2 cups rice cereal
2 cups mini marshmallows
1 1/2 Tbsp butter
yellow food coloring

For the Orange layer:
2 cups rice cereal
1 1/2 cups mini marshmallows
1 Tbsp butter
red and yellow food coloring

For the White layer:
1 cup rice cereal
1 1/4 cups mini marshmallows
1 Tbsp butter

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Spray an 8 inch round pan with non stick spray. You will want to have wax paper available ready to use to shape your cereal in the pan, so the cereal doesn’t stick to your hands and is easier to shape. You can use the microwave or stovetop, whichever you prefer.

Starting with the yellow layer, melt the butter and add the marshmallows and melt them together. Then add the yellow food coloring, a few drops for the desired yellow color and mix together. Then add the rice cereal. Mix together well until all the cereal is coated with marshmallows. Shape the yellow layer around the outside edge of your round pan.

For the orange layer, melt the butter and add the marshmallows then melt them together. Add the yellow and red food coloring to get the orange shade. Remember only a little bit of red coloring needed and more of yellow to get the orange shade. When you have your desired orange color, add the rice cereal and mix together well until the cereal is coated with marshmallows. Shape the orange layer around the inside of the yellow layer in the pan.

For the white layer, melt the butter and add the marshmallows then melt them together. Add the rice cereal and mix together well until the cereal is coated with marshmallows. Then add to the center of the round pan.

Make sure all the layers are pressed in the pan and pressed together.

Allow the rice treats to cool fully and set up for 30 minutes. When they are ready to cut, simply flip over the pan on a cutting surface and remove the treats from the pan. This is where a well greased pan is important, so it all comes out together. Using a large knife cut the rice treats into triangles around the circle. This will give you the Candy Corn look.

Makes 8 Candy Corn Treats. Double or triple the batch to make more of this easy treat.

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Put a popsicle stick in the end, wrap in a clear party bag and tie with a colorful ribbon for a great treat for school or trick or treating!! Everyone will love them!!

Persimmon Pudding: An Old Fashioned Classic

Persimmon pudding is an old fashioned classic in the Midwest during the late fall and winter months. A dense, moist, sweet and almost custardy type dessert – a delicious flavor to enjoy along with all the other favorite fall flavors!

Persimmon is in season here in Indiana in the fall months. Persimmon are grown in the southern part of Indiana. There is even a Persimmon Festival in September. Persimmon pudding is a favorite old fashioned dessert for the fall and winter months.

I was introduced to persimmon pudding a few years ago! It’s actually one
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of my dad’s favorite recipes that my grandma makes this time of year. I had always heard them mention it, but had never tried it until a few years ago. I loved it too!! This is a recipe my grandma learned from her mom, I asked her if she minded if I shared it here.

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Persimmon Pudding

Ingredients:
1 cup sugar
1/2 cup butter, softened
2 1/2 cup milk
1 tsp salt
1 1/2 cup flour
2 1/2 tsp Clabber Girl baking powder
3 eggs
1 pint persimmon puree

Directions:
Combine all ingredients into a large mixing bowl and mix with a handheld mixer until mixed well. Pour mixture into a 9×13 baking pan and bake for 50 minutes at 350 degrees. Stick a butter knife or toothpick in the center at the end of the 50 minutes to check if the pudding is baked all the way through. Bake a little longer if it’s not. Cool to somewhat warm before serving. Top it off with cool whip before serving. Serve it in cut out squares or dolloped in a bowl.

Once cooled, the persimmon pudding can be stored at room temperature for about 8 hours. Then in the refrigerator for a day or 2. Simply reheat until warm in the microwave to enjoy more.

Persimmon pudding is a lightly spiced, with its own flavor, baked pudding that is similar to a custard with a pumpkin pie texture.

Thanksgiving is almost here and it would be paired perfectly with a big Thanksgiving feast. Add persimmon pudding to your Thanksgiving menu this year and years to come.

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Baking with Halloween Candy

Every year I do through the same thing…I stock up on Halloween candy for Trick or Treat only to end up with extra candy because rain or cold weather limited how much we give out. I’ve even tried going to my parent’s house to hand out candy, as they live on a main street in town which is home to a lot of kids. We start handing out candy in the drive way handing, but as soon as the sun sets and the wind picks up, we move inside. Fewer and fewer kids visit as the wind picks up and the little kids get tired. Inevitably, I have some leftover Halloween candy and wonder what I am going to do with all of it. This year, I know exactly what I’ll do! I’ve tested all three of these recipes and much to my co-workers delight, they turned out great!

Halloween Candy Bark

Halloween Candy Bark

If you like your sweets with just a hint of salt, this Halloween Candy Bark is for you! I lined a baking sheet with wax paper and covered the bottom with broken pretzels and chopped pecans and walnuts. Then I poured melted chocolate chips on the top of the bottom layer. You could use white or milk chocolate or even a layer of both. If you microwave the chocolate chips to melt them, do it in 30 second intervals, stirring in between, so the chocolate doesn’t scorch. While the chocolate was still warm, I topped the candy bark with some leftover candy eyeballs and candy coated peanut butter candies. You could also use other chocolate covered candies and get pretty creative with this recipe. I set the baking sheet in the fridge to help the chocolate cool quickly. Once it was completely chilled, I broke the bark into 3-to 4-inch pieces. There are so many options you can choose with Halloween Candy Bark, all depending on your taste.

Bottom of the Bucket Cookies

Bottom of the Bucket Cookies

When you have a wide assortment of extra Halloween candy, try putting pieces on top of a sugar cookie. These cookies lasted about 20 minutes in our office! Halloween candy in wrappers, however, is still sitting in the lunchroom. Everything tastes better on top of our Rumford Sugar Cookies! It’s a sturdy cookie with a good crunch to it when you bite in. Watch them closely in your oven and take them out just as the edges start to brown. If you let the cookies become golden brown before removing from the oven, they will likely be dried out.

I used candy coated chocolate candies, candy corn and broken pieces of chocolate candies. Candy coated chocolate or peanut butter can go on top of the cookies before you bake them, but everything else should be pressed into the cookies as soon as they are out of the oven. You can even make indentations in the top of the cookies for the candies before they are baked to make it easier to place them after baking. The chocolate candies melted a little, making them stick perfectly to the cookie tops.

Chocolate Candy Bread

Chocolate Candy Bread

The chocolate candy bread recipe was the most popular in our office! It is visually so beautiful and filled with all of your chocolate candy favorites! I took our chocolate buttermilk bread recipe and added a one and a half cups of assorted mini chocolate candies. When the bread came out of the oven, I drizzled melted white chocolate on top with a little milk mixed in so it was just the right consistency. I added some coarsely chopped chocolate mini candies, too. When you cut into the bread, you won’t see all of the chocolate candy, but you can taste the different ones throughout the loaf of bread. This is the perfect recipe to make on November 1st to use all your leftover Halloween candy.