Your such a TART...

   It feels so good to get back into my kitchen again, even though it doesn't really feel like MINE just yet, its still pretty wonderful.
  All my baking bits and baubles are put in their proper place, easily reached and out in view... unlike my old tiny cottage kitchen where everything had to be stored in plastic bins, and labeled. Where finding the perfect #12 tip, or my favorite brownie pan was a chore within its self. 
  

I find myself baking everyday here.

 

 

   I don't know if its the new giant kitchen, the amazing autumn weather, the view if the mountains covered in trees the color of your most perfect dreams, the lullaby of the train, or my magical Narnia pantry with its 150 year old butcher block... but I have found my mojo again and it feels great! {the only problem is my grocery bill has quadrupled due to the nonstop cooking Ive been doing... but we all have to sacrifice somewhere don't we!}


I thought with all the new yummies going on, it wouldn't be fair if I didn't share them with you!
  
   So here you go! I would love to hear every ones thoughts on this amazing tart... Its such an old, classic flavor to me. I love it! And the pecans make it a perfect Thanksgiving Dessert.

Now, I got this original recipe from the always amazing Sweetapolita. I ended up baking mine a bit too long, {my new oven and I have not become soul mates yet} so its not as gooey as hers, as well as in tart form, with a little added spice... {she used a 9x13 pan FYI} but it was still yumtastic  ;)

Crust Ingredients:

2 cups all-purpose flour

1/2 cup granulated sugar

1 cup unsalted butter

Filling Ingredients:

6 tbsp melted unsalted butter

6 eggs, lightly beaten

3 cups packed brown sugar

6 tbsp all-purpose flour

1 1/2 tsp baking powder

2 tsp pure vanilla extract

pinch salt

1 1/2 cups coarsely chopped pecans

* 1 tsp pumpkin pie spice 

 

 Prep:

Preheat oven to 350F

Spray and line your tart pan with parchment paper... {my pan is non stick so I skipped this part}  Make sure there is an overhang of paper to allow for removing from pan after baked.

Crust:

 ♥In medium bowl, combine flour and granulated sugar, cutting in butter with pastry blender {or your handy dandy potato masher} until crumbly. Press into pan and bake for 15 minutes (or until very light golden brown on edges).

Filling:

 ♥In bowl, mix melted butter and eggs, blending in brown sugar, flour, baking powder, vanilla, *pie spice, and salt. Stir in pecans and pour over crust. *I also toasted my pecans in a skillet a bit first.

 ♥Bake for 20-25 minutes until top springs back when lightly touched.

 *It should not feel firm–it’s really important that you don’t overbake, or they won’t be “ooey gooey!” {this is where my tart took a wrong turn, because I cooked it a bit longer than she suggests, it was gooey... just a bit less ooey.}

 ♥Let cool on rack, then cover and refrigerate until very firm {at least an hour}.

♥Enjoy!

 

I was thinking this would be really good with apples as well, we have them pouring out of our ears right now! Gotta luv Vermont apples!!

 

Let me know what you think!

 

 

Be Good to each other!



Im in love with BUNTING!... and a yummy sunday dessert!

Okay... all I have to say is ...

BUNTING!! I ♥ BUNTING!!!


I could have sweet bits of bunting in every room of my house... and I now want it atop each and every cake I make...

Ive been addicted to bunting for awhile now... but I spent the day today catching up on my blog surfing and it was everywhere!!

In my blog hopping adventures today I came across a feature of esty seller

KiKiLaRu


These sweet buntings stole my heart! And she sells a DIY kit!! so cool!





And this is a really cool idea as well... and very cute!




And in honor of cake bunting and the chill in the air, your sunday dinner recipe is...

Caramel Apple Spice Cake




Ingredients{Serves 12 to 14}

2 1/2 sticks unsalted butter, room temperature, {plus more for pans}
1 vanilla bean, halved lengthwise
2 pounds Granny Smith apples, peeled, cored, and grated {4 cups}
1/2 cup apple cider
2 1/2 cups granulated sugar
3 3/4 cups all-purpose flour, plus more for dusting
2 1/2 teaspoons baking powder
2 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup packed dark-brown sugar
4 large eggs, room temperature
1/2 cup sour cream
1 1/4 cups pecan halves (5 ounces), toasted dark and finely ground in a food processor
Brown Sugar Swiss Meringue Buttercream {directions following}

Directions
1.Put 1/2 stick butter into a large nonstick skillet. Using the tip of a paring knife, scrape seeds from vanilla bean into skillet, and toss in pod. Cook over medium heat until butter is lightly browned, about 2 minutes. Stir in apples, cider, and 1 cup granulated sugar. Raise heat to medium-high, and cook, stirring occasionally, for 8 minutes. Reduce heat to low, and cook until apples are golden and translucent and liquid has evaporated, about 10 minutes. Discard vanilla pod. Let cool.

2.Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Dust with flour, and tap out excess. Whisk together flour, baking powder, baking soda, salt, and spices. Reserve 1/4 cup flour mixture.

3.Beat remaining 2 sticks butter, remaining 1 1/2 cups granulated sugar, and the brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Reduce speed to medium, and add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Beat in flour mixture in 2 batches, alternating with the sour cream and scraping bowl as needed. Add remaining 1/4 cup flour mixture to apple mixture, and toss. Fold in apple mixture and pecans.

4.Divide batter between prepared pans. Bake until tops are dark golden brown and a toothpick inserted into centers comes out clean, 55 to 65 minutes. Let cool for 30 minutes on a wire rack. Run a knife around edges of cakes to loosen. Unmold cakes, and let cool, right side up, on rack. (Cakes can be wrapped in plastic and refrigerated for up to 3 days.)

5.Assemble cake: Trim each cake so it's 1 3/4 inches high. Place 1 cake, cut side up, on a cake stand. Spread 1 1/2 cups buttercream over top. Place remaining cake, cut side down, on top. Spread 1 cup buttercream over entire cake. Refrigerate until firm, about 45 minutes. Spread remaining frosting over cake. (Cake can be refrigerated, uncovered, overnight.)

Brown Sugar Swiss Meringue Buttercream

Ingredients
Makes about 5 cups

5 large egg whites
1 2/3 cups packed dark-brown sugar
1/4 teaspoon salt
4 sticks (2 cups) unsalted butter, room temperature
Directions
1.Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
2.Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using.



Enjoy!

Be Blessed and be good to each other!
♥ Tawny

Sunday Dinner... fall desserts!

Have you heard? The canned pumpkin shortage is OVER! Kitchens and pumpkin lovers across the country are doing a jig!

"That means an end to the hoarding, rationing and even pumpkin profiteering that have been going on since heavy rain ruined last year's harvest and caused a shortfall. " -USA Today

THIS artical reports that last year around the holidays, canned pumpkin was being sold on ebay for $6-$7 a can!

I for one LOVE pumpkin... and mostly use fresh... {but we do like to keep a few cans around the house just in case we need it!}

And I thought to celebrate the return of canned pumpkin to american kitchens I would give you my all time favorite cheesecake recipe!

Pumpkin Cheesecake



Ingredients
Crust:
1 3/4 cups ginger snap crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.


Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Your gonna LOVE it!!

Well, Im off to finish spookify~ing! {I will post pics here in a few!}

Have a spooktastic Sunday morning!

♥Tawny