German chocolate cake is a decadent, rich dessert that combines layers of moist, tender chocolate cake with a luscious, caramel-like coconut-pecan filling. This iconic cake, despite its name, originated in the U.S., named after “German’s” sweet chocolate, which gives the cake its signature flavor. The combination of the deeply chocolatey cake and the nutty, sweet filling makes every bite indulgent and satisfying. Perfect for special occasions or celebrations, this cake is a true showstopper that offers a delightful balance of textures and flavors.
INGREDIENTS For the cake: list of 10 items ? 1/2 cup water ? 4 oz semi-sweet chocolate, chopped ? 1/2 cup unsalted butter, softened ? 1 1/2 cups granulated sugar ? 4 large eggs, separated ? 1 tsp vanilla extract ? 1 cup buttermilk ? 2 1/4 cups all-purpose flour ? 1 tsp baking soda ? 1/2 tsp salt list end For the coconut-pecan filling: list of 7 items ? 1 cup evaporated milk ? 1 cup granulated sugar ? 3 large egg yolks ? 1/2 cup unsalted butter ? 1 tsp vanilla extract ? 1 1/4 cups shredded sweetened coconut ? 1 cup chopped pecans list end INSTRUCTIONS list of 8 items 1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, and line the bottoms with parchment paper. 2. Melt the chocolate: In a small saucepan, heat the water and chopped chocolate over low heat, stirring until melted and smooth. Remove from heat and let cool slightly. 3. Make the cake batter: In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract. 4. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the chocolate mixture, alternating with the buttermilk, beginning and ending with the flour. 5. Whip the egg whites: In another bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter. 6. Bake the cakes: Divide the batter evenly among the three prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. 7. Make the coconut-pecan filling: In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened and golden brown, about 10-12 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. Let the filling cool to room temperature. 8. Assemble the cake: Place one cake layer on a serving plate and spread with one-third of the coconut-pecan filling. Repeat with the second and third layers. Spread the remaining filling over the top of the cake. list end German chocolate cake is a rich, indulgent dessert with a perfect balance of chocolate and caramelized coconut-pecan filling, making it a must-try for any special occasion!
tart?apples, such as Granny Smith,
peeled, cored, cut into thin wedges
powdered?sugar?for garnish
Directions:
Whisk
together flour, 1 tablespoon sugar, and salt in large bowl.
Slowly whisk in milk, yogurt, eggs, and vanilla.
Allow batter to rest for 10-15 minutes while you prepare the
apples.
Preheat oven to 500?F. Add remaining sugar, cinnamon, butter,
and apples to 10" cast iron or other oven-proof skillet. Cook
for 7-10 minutes or until apples are softened and slight
caramel sauce has formed in pan.
Pour batter over apples and place in oven. Turn heat down to
425?F and bake for 15 minutes or until middle is set and edges
are just beginning to brown.
Remove pancake to wire rack to cool for 5 minutes. Dust with
powdered sugar and slice into 8-10 slices to serve.
"I lemon cake and I love this recipe with cream cheese
filling."
This Lemon Cream Cheese Coffee Cake is completely from-scratch
and loaded with pure lemon flavor! The best way to start the
day!
Prep Time: 15 m Cook Time: 40 m
Ingredients:
Crumble
1/2?cup
butter, cold and cubed
3/4?cup
all-purpose flour
1/3?cup
confectioners?sugar
Cream Cheese
Filling
8?ounces
cream cheese, room temperature
1/2?cup
granulated sugar
Lemon Coffee Cake
2?cups
all-purpose flour
1/2?teaspoon
salt
2?teaspoons
baking powder
1/2?cup
butter, room temperature
2?tablespoons
lemon zest
3/4?cup
granulated sugar
2
eggs, room temperature
2?teaspoons
vanilla extract
1/2?cup
milk?(i prefer whole)
1/3?cup
freshly squeezed?lemon juice
Glaze
1?cup
confectioners' sugar
1 2?tablespoons
whole milk
Directions:
1)
Preheat oven to 325°F and prepare a 9x9 square pan with
non-stick spray or butter and flour.
2) To Make The Crumble:
3) Using a food processor, fork, or your hands; combine
butter, flour, and sugar in a bowl. (I prefer clean hands.)
Make sure the butter is broken down and no larger than a pea
when you are done. Set aside.
4) To Make The Cream Cheese Filling:
5) In the bowl of a stand mixer or using a hand-held mixer,
combine the cream cheese and sugar until smooth and creamy.
Set aside.
6) Lemon Coffee Cake
7) In a small bowl, sift together the flour, salt, and baking
powder. Set aside.
8) In the bowl of a stand mixer or using a hand-held mixer,
combine the butter, lemon zest, and sugar. Mix for 2-3 minutes
or until light and fluffy. Scrape down the bowl as needed.
9) With the mixer on low, add in the eggs and vanilla. Mix on
low until combined.
10) In a 1-cup measuring cup, add the milk and fresh lemon
juice. Stir together well.
11) Add the dry ingredients to the butter mixture in the stand
mixer and turn it on low. With the mixer on low, drizzle in
the milk & lemon juice. Mix until just combined. Turn
mixer off. Scrape sides as needed.
12) To Assemble:
13) Pour batter into prepared pan.
14) Spoon cream cheese mixture over top and then spread out
with a spatula getting it into every corner. It does not
matter if the cream cheese and batter combine slightly.
15) Evenly sprinkle the crumble over top the cream cheese.
16) Bake for 40 minutes at 325°F. Check doneness of cake with
a toothpick. If an inserted toothpick is removed with wet
batter, it is not done. (Or if it appears shiny on top it is
not done). If the cake is not done and the top is starting to
brown, cover with foil and bake an additional 10 minutes.
Everyone's oven is different so make sure the cake is done
before removing.
17) Remove coffee cake from oven and allow to cool for about
10 minutes.
18) Drizzle glaze over top and serve.
Can I Add Blueberries to This Coffee Cake?
Yes, absolutely. I have also made this cake with raspberries
and it was delicious too. I would use 1 to 1 1/2 cups of fresh
blueberries and fold them into the batter last.
This
recipe uses a CAKE MIX! It is so simple and taste GREAT!This
recipe was found in 101 Things to Do with a Cake Mix.
Author: Submitted by Andeey
Recipe Type: Dessert
Total Time: 50 min
Prep Time: 20 min Cook Time: 30 min
Ingredients:
1
white?cake mix
1/3
cup?oil
2
eggs
1/2
cup?water
1?(21-ounce) can
apple?pie filling
1
tablespoon?margarine, melted
1
cup?powdered sugar
1/2
teaspoon vanilla
hot?water
Directions:
Preheat oven to 350 degrees. Mix together the following
ingredients: cake mix, eggs, water, and oil. Pour mixture
into a greased 9x13-inch pan. Marble in apple filling. Bake
30-35 minutes. Combine margarine, powdered sugar, hot water
and vanilla. Drizzle glaze over cake.
To save time in the kitchen around the holidays, cook, peel, and refrigerate the sweet potatoes a day in advance. The next day, complete the recipe as directed. Sweet potatoes are one of those Southern vegetables that we can't live without. Like okra, turnip greens, mustard greens, and corn, Louisiana is big on the sweet potato. This is a different take on your normal "candied" yams.
Cook time:?30 Min ?Prep time:?15 Min??Yield:?8 - 10
Ingredients
3?lb sweet potatoes, cooked, peeled and cut up
1?c packed brown sugar
5?tsp corn starch
1/4?tsp salt
1/8?tsp ground cinnamon
1?c apricot nectar
1/2?c hot water
2?tsp grated orange peel
2?tsp butter or margarine
1/2?c chopped pecans
Directions
1.?Place sliced sweet potatoes in a greased 13"x9"x2" baking dish and set aside.
2.?In a saucepan, combine brown sugar, corn starch, salt, and cinnamon.
3.?Stir in apricot nectar, water, and orange peel.
4.?Bring to a boil, stirring constantly. Cook and stir for 2 minutes more.
5.?Remove from the heat. Stir in butter and pecans.
6.?Pour over sweet potatoes.
7.?Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
Looking for the easiest side dish ever? These Air Fryer Green Beans take minutes to throw together and minutes to cook, giving you a side dish that is delicious and fast.
CourseSide Dish
CuisineAmerican
Prep Time5minutes?minutes
Cook Time10minutes?minutes
Total Time15minutes?minutes
Servings4?servings
Calories57kcal
AuthorDeborah Harroun
Ingredients
1?pound?fresh green beans?washed and trimmed
2?teaspoons?extra virgin olive oil
1/2?teaspoon?salt
1/2?teaspoon?garlic powder
1/4?teaspoon?pepper
Instructions
Preheat the air fryer to 375?F.
Place the green beans in a large bowl. Add the olive oil, salt garlic powder, and pepper and toss to coat.
Add the green beans to the air fryer basket, spreading them out into a single layer as much as possible.
Cook for 4 minutes, then shake the basket. Continue cooking for 4-6 more minutes, until crisp tender.
Serve immediately.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition
Serving:?1/4 of recipe?|?Calories:?57kcal?|?Carbohydrates:?8g?|?Protein:?2g?|?Fat:?3g?|?Saturated Fat:?0g?|?Polyunsaturated Fat:?2g?|?Trans Fat:?0g?|?Cholesterol:?0mg?|?Sodium:?298mg?|?Fiber:?3g?|?Sugar:?4g
A classic fruit salad, this Ambrosia Salad is filled with oranges, pineapple, coconut, cherries, and marshmallows mixed in a whipped cream mixture.
CourseSide Dish
CuisineAmerican
Prep Time10minutes?minutes
Total Time10minutes?minutes
Servings8?servings
Calories205kcal
AuthorDeborah Harroun
Ingredients
8?oz?container frozen whipped topping, thawed
1/2?cup?sour cream
11?oz?mandarin oranges, drained
8?iz?canned pineapple tidbits, drained
1?cup?shredded coconut
1?cup?maraschino cherries?drained and halved
1?cup?mini marshmallows
Instructions
In a large bowl, mix together the whipped topping and the sour cream until smooth.
8 oz container frozen whipped topping, thawed,1/2 cup sour cream
Add the mandarin oranges, pineapple, coconut, cherries, and marshmallows. Fold to combine.
11 oz mandarin oranges, drained,8 iz canned pineapple tidbits, drained,1 cup shredded coconut,1 cup maraschino cherries,1 cup mini marshmallows
Refrigerate until ready to serve.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition
Serving:?1/8 of recipe?|?Calories:?205kcal?|?Carbohydrates:?31g?|?Protein:?1g?|?Fat:?6g?|?Saturated Fat:?5g?|?Polyunsaturated Fat:?0g?|?Trans Fat:?0g?|?Cholesterol:?12mg?|?Sodium:?54mg?|?Fiber:?2g?|?Sugar:?21g
If you’ve been following our recipes for very long, you’ve
probably noticed that we’re big pineapple fans around here.
From savory main dishes to desserts to afternoon snacks, we
think most things are made better with the sweet tang of
pineapple. If you feel similarly then I’m confident you will
love this Pineapple Bake as much as we do! The sweet citrus
flavor is truly front and center here. It makes for a perfect
side dish or after dinner treat with a scoop of ice cream!
The best part might be just how simple this dish is to throw
together. You’ll need a can of pineapple and 6 other kitchen
staples, a minute of stirring it all together, and then this
dish is ready to pop in the oven. Bake it for 45 minutes or
until the top is starting to turn golden brown. I personally
love how it tastes hot out of the oven, but the dish can be
served cool as well (making it a great option for potlucks).
There’s no wrong occasion for this recipe, but it’s especially
perfect alongside a baked ham at a holiday dinner. I’ve even
been known to mix in a few maraschino cherries at Easter which
the kids never fail to fight over. Give it a try and I’m sure
you’ll love this tangy dish as much as we do. Don’t forget to
try it with a scoop of ice cream!
From:
Recipe adapted from Allrecipes.com
Recipe Type: side or dessert
Prep Time: 5 min Cook Time: 45 min
Ingredients:
1?(20-ounce) can
crushed pineapple?with juice
3/4?cup
sugar
2
eggs
2?tablespoons
cornstarch
2?teaspoons
vanilla
1 1/2?tablespoons
butter, sliced into pats
1?teaspoon
cinnamon
Directions:
Preheat
oven to 350 degrees F and grease a 9x9 baking pan.
In a large bowl, combine pineapple, sugar, eggs, cornstarch,
and vanilla. Mix until well combined.
Transfer mixture to the prepared baking pan and top with the
butter pans and cinnamon.
Bake for 45 minutes or until edges begin to turn golden.
One of the easiest pies ever, this Chess Pie is a southern classic custard style pie that is perfect for any occasion.
CourseDessert
CuisineAmerican
Prep Time10minutes?minutes
Cook Time1hour?hour?15minutes?minutes
Cooling Time4hours?hours
Total Time5hours?hours?25minutes?minutes
Servings8?servings
Calories405kcal
AuthorDeborah Harroun
Ingredients
1?pie crust?for a 9-inch pie
1 1/2?cups?granulated sugar
2?tablespoons?all-purpose flour
Fresh nutmeg*
5?eggs
2/3?cup?buttermilk
1/2?cup?butter?melted and cooled
1?teaspoon?vanilla extract
Instructions
Preheat the oven to 350?F. Roll out your pie crust and shape in a 9-inch pie dish. Place a piece of parchment paper over the crust and fill with pie weights or dried beans. Place the pie dish on a baking sheet and place in the oven. Bake for 15 minutes. Remove from the oven and remove the parchment and weights.
1 pie crust for a 9-inch pie
In a large bowl, whisk together the sugar, flour, and nutmeg.
Add the eggs and the buttermilk to the sugar mixture and whisk well, then add in the butter and vanilla extract. Whisk until combined.
5 eggs,2/3 cup buttermilk,1/2 cup butter,1 teaspoon vanilla extract
Pour the custard into the partially baked pie crust. Return the pie to the oven and continue to cook until the edges are set. This will take about an hour. The center may look a bit jiggly still, but will continue to cook and firm up when you take it out of the oven. Cover the crust with a pie shield or foil about halfway through baking time to prevent the crust from getting too dark.
Let the pie cool completely before serving. Can be served cold or at room temperature.
Notes
I like to grate fresh nutmeg - you only need 2 or 3 times across the grater. If you don’t have fresh nutmeg, you can use a very small pinch of ground nutmeg.?For the butter, you want to melt it and then let it sit for a bit. You want it to still be liquid, but you don’t want it to be hot.The top of the pie will get brown - this is normal and expected!I like to serve this sprinkled with powdered sugar or topped with fresh whipped cream.Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
This French Lemon Cream Tart with Meringue starts with a sweet crust filled with a silky lemon cream. Topped off with meringue, this tart can't be beat!
CourseDessert
CuisineFrench
Prep Time30minutes?minutes
Cook Time1hour?hour?5minutes?minutes
Refrigeration Time4hours?hours
Total Time5hours?hours?35minutes?minutes
Servings12?servings
Calories509kcal
AuthorDeborah Harroun
Ingredients
Lemon Filling:
1 1/2?cups?granulated sugar
Finely grated zest of?5?lemons
6?large eggs?at room temperature
3/4?cup?fresh lemon juice
1 1/4?cups?unsalted butter?cut into tablespoon sized pieces, at room temperature
Crust:
1 1/2?cups?all-purpose flour
1/2?cup?powdered sugar
1/4?teaspoon?salt
1/2?cup?plus?1?tablespoon cold unsalted butter?cut into small pieces
1?large egg yolk
Meringue:
5?egg whites
10?tablespoons?sugar
1?teaspoon?vanilla extract
Instructions
Make the lemon filling:
Fill a small saucepan with about 1 inch of water. Place over medium-low heat.
In a bowl that is large enough to fit over the pan without touching the water, off the heat combine the sugar and the lemon zest. Use your fingers to rub the zest into the sugar until it is light and fluffy. Whisk in the eggs, then the lemon juice.
Set the bowl over the simmering water and start whisking. Cook until the mixture reaches 180?F using an instant read thermometer. Whisk constantly so that the eggs don’t scramble. The mixture will start out thin, but will start to get thicker as the mixture heats up. You will know that the mixture is up to heat when it has thickened and the whisk leaves tracks in the cream. This can take 10 minutes or longer.
As soon as the cream comes up to temperature, remove the bowl from the heat and pour the mixture through a strainer into a blender. Let the cream sit for a few minutes, until the temperature cools down to about 140?F.
Turn the blender on high, and as it is blending, start adding the butter, one tablespoon at a time, scraping down the sides of the blender as needed. Once all of the butter has been added, let the blender run for 3 more minutes.
Pour the lemon cream into a container and press a piece of plastic wrap over the surface of the cream. Refrigerate at least 4 hours, or overnight.
Make the crust:
Pour the flour, powdered sugar, and salt in a food processor and pulse a few times to combine.
Add the butter to the food processor and pulse until the butter is cut into the mixture. There will be pieces about the size of oatmeal flakes.
Break the yolk apart, then pour it over the mixture in the food processor. Start pulsing in longer intervals, 5-10 seconds each, until the dough starts to clump together.
Turn the dough out onto a counter and knead a couple of times, just enough to incorporate any dry ingredients that were not mixed in.
Butter or spray an 11-inch tart pan with nonstick cooking spray. Press the dough lightly into the pan and up the sides. Try to get it in as even of a layer as possible without overworking the dough. Place the pan in the freezer for 30 minutes.
While the crust is in the freezer, preheat the oven to 350?F.
After removing the tart shell from the freezer, place a sheet of parchment paper over the top and fill with pie beads or dried beans. Place the tart pan on a baking sheet and bake the crust for 25 minutes. Remove from the oven and remove the parchment and the beads and return the crust to the oven for another 5 minutes, or until golden brown.
Allow the crust to cool completely.
Make the meringue:
Place the egg whites in the bowl of a stand mixer or in a large bowl. Whisk until they are frothy. With the mixer on, start adding the sugar, one tablespoon at a time until all of the sugar has been incorporated. Continue to beat on high until the mixture has stiff, marshmallow-like peaks. Add the vanilla and beat until mixed in.
To assemble the tart:
Preheat the oven to 350?F (if you do not still have it on from making the crust).
Remove the filling from the refrigerator and whisk a few times to loosen it up. Spoon the cream into the tart shell and smooth into an even layer.
Add the meringue to the top, making sure to spread all of the way to the crust.
Bake the tart until the meringue has slightly browned, about 10 minutes.
Notes
This can be made over the course of a few days, if needed. The lemon cream filling can be made up to 4 days ahead of time. The crust can be made 1-2 days ahead of time.Store any leftovers in the refrigerator. Plastic wrap will stick to the meringue, so I like to just press a small piece of plastic wrap or wax paper up against any sides of the tart that have been cut. Keep any leftovers in the refrigerator.Filling and crust recipes are adapted from?Baking: From My Home to YoursNutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition
Serving:?1/12 of recipe?|?Calories:?509kcal?|?Carbohydrates:?54g?|?Protein:?7g?|?Fat:?30g?|?Saturated Fat:?18g?|?Polyunsaturated Fat:?10g?|?Trans Fat:?0g?|?Cholesterol:?181mg?|?Sodium:?108mg?|?Fiber:?1g?|?Sugar:?42g
Perfectly sweet and perfectly tart, this Shortbread Lemon Tart Recipe tastes like the best lemon bars in pie form.
CourseDessert
CuisineAmereican
Prep Time20minutes?minutes
Cook Time35minutes?minutes
Total Time55minutes?minutes
Servings12?servings
Calories370kcal
AuthorDeborah Harroun
Ingredients
Lemon Filling:
4?large eggs
1/3?cup?fresh lemon juice
1 1/2?cups?granulated sugar
1?tablespoon?lemon zest
1?tablespoon?orange zest
1/3?cup?butter?melted
powdered sugar?for topping
Shortbread Crust:
2?cups?all-purpose flour
1/2?cup?powdered sugar
3/4?cup?cold butter?cut into cubes
Instructions
Preheat the oven to 350?F.
In a blender, combine the eggs, lemon juice, granulated sugar, lemon zest and orange zest.? Process on high until smooth.? Add the butter, replace the cover, and blend again on high until smooth.? Set aside.
In a food processor, combine the flour and powdered sugar.? Pulse a few times to combine.? Add the butter and continue to pulse until the mixture looks sandy and the butter is fully incorporated into the flour and sugar.
Place an 11-inch tart pan on a baking sheet.? Pour the crust mixture into the pan.? Press the mixture firmly and evenly into the bottom and up the sides of the pan.
Pour the filing into the crust, then transfer the tart into the oven.? Bake until the center is almost set, 30-35 minutes.?
Cool the tart completely.? When ready to serve, sprinkle powdered sugar over the top and cut into slices.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
This authentic homemade?Key Lime Pie made with a gingersnap crust will deliver the perfect tart mouthwatering dessert topped with fresh whipped cream.
Prep Time20minutes?mins
Cook Time20minutes?mins
Total Time40minutes?mins
Course:?Dessert
Cuisine:?American
?
Servings:?8?servings
?
Author:?Krissy Allori
Equipment
Pie Dish
Mixing Bowls
KitchenAid Stand Mixer
Ingredients
crust:
9?ounces?ginger snaps?processed into fine crumbs, I used Trader Joe's Triple Ginger Cookie Thins
8?tablespoons?unsalted butter
filling:
3?large?egg yolks
14?ounces?sweetened condensed milk
2?teaspoons?key lime zest?can use regular lime zest
1/2?cup?key lime juice?use 2/3 cup if you prefer it to be more tart, may take approximately 16 key limes to get this much juice, can substitute with bottled key lime juice
topping:
1?cup?heavy whipping cream
1?tablespoon?confectioner's sugar?more if you like it sweeter
Instructions
Preheat oven to 350°F.
Make crust:?Combine?9 ounces ginger snaps?crumbs and melted?8 tablespoons unsalted butter?in medium-sized bowl and mix well until crumbs are evenly coated. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish. Crust will be slightly thicker than a quarter-inch. Bake crust in preheated oven for 10 minutes. Set on cooling rack while you prepare filling. Allow oven to remain at preheated temperature.
Prepare filling:?Beat?2 teaspoons key lime zest?and?3 large egg yolks?in stand mixer with whisk attachment on medium high speed until pale and thick, about 5 minutes. Add?14 ounces sweetened condensed milk?and beat until thickened again, about 3 minutes more. Whisk?1/2 cup key lime juice?into mixture until combined.
Bake pie:?Pour prepared filling into parbaked gingersnap crust and bake pie for another 10 minutes, until set but not browned. Let pie cool completely before adding whipped topping. Ideally, key lime pie should be chilled overnight before serving so that it can fully set and can be easily sliced.
Make topping:?To make the topping, beat?1 cup heavy whipping cream?with?1 tablespoon confectioner's sugar?in stand mixer using whisk attachment until soft peaks form. Take care not to over or under beat. Spread over top of chilled pie. If entire pie won't be eaten, don't add whipped cream until pie has been sliced and served so that the remaining pie can be stored easily in the refrigerator.
Notes
Serving size:?Recipe makes one whole pie and nutritional information is based on one slice when the pie is sliced into 8 pieces.Storage:?This delicious pie will last 3-5 days if refrigerated (store without whipped cream on top), but is best enjoyed after chilling overnight.Substitutions:?Bottled key lime juice can be used in place of fresh and regular lime zest can be used in place of key lime zest. A graham cracker crust can be used instead of a gingersnap crust, but a tablespoon of sugar will need to be added to the crumbs.
Velvety smooth Gingersnap Sweet Potato Pie is similar to traditional pumpkin pie, but different enough to pleasantly surprise your holiday dinner guests.
Prep Time20minutes?mins
Cook Time1hour?hr
Total Time1hour?hr?20minutes?mins
Course:?Dessert
Cuisine:?American
?
Servings:?12?slices
?
Author:?Krissy Allori
Equipment
Pie Dish
baking sheet
KitchenAid Stand Mixer
Ingredients
Crust:
12?ounces?gingersnap cookies?Must be crispy cookies, similar to graham crackers. Gingersnap thins from Trader Joe's recommended. Do not use soft chewy ginger cookies.
8?tablespoons?unsalted butter?melted
Filling:
15?ounces?sweet potato puree?canned or fresh
1/2?cup?granulated sugar
1/4?cup?golden brown sugar?packed
2?large eggs?room temperature
12?ounces?evaporated milk
1/2?teaspoon?salt
2?teaspoons?pumpkin pie spice?substitute with 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground ginger
Instructions
Prep work:?Preheat oven to 425° F with a rimmed baking sheet on a rack that is in the lower third of the oven. For easy clean up, line the baking pan with parchment paper.
Make the crust:?Combine gingersnap crumbs and melted butter in bowl. Press into the bottom and up the sides of a deep 9-inch pie dish.
Mix the filling:?In the bowl of a stand mixer with the paddle attachment, combine sweet potato puree with sugar and eggs. Stir in evaporated milk, pumpkin pie spice, and salt. Beat on high speed until fully combined, no longer than 3 minutes.
Add filling to prepared crust:?Pour mixture into the prepared crust. Using a pie shield or a strip of foil around the edges will prevent the cookie crust from browning too much.
Bake the pie:?Place the pie on the hot baking sheet and bake in preheated 425° F oven for 15 minutes. Without opening the oven door, reduce oven temperature to 350° F and bake for an additional 40 to 50 minutes or until a knife or toothpick inserted near the center comes out clean. The center should appear slightly jiggly but not wet. You can test the doneness by inserting an instant-read thermometer into the filling.?The internal temperature should be at least 180°F. Cool the pie on a wire rack for 2 hours.
Enjoy!?Serve chilled with freshly whipped cream. Store leftover pie in the refrigerator.
Notes
Nutritional information is based on a 9-inch pie sliced into 12-servings.If crispy ginger thin cookies are unavailable, they can be replaced with 1 and 1/2 cups graham crackers (about 12 full sheet graham crackers) and 1/4 cup granulated sugar.
Creamy Sun-Dried Tomato & Spinach Soup
with Ravioli (Eating Well)
Serves:?4
This soup is
delightfully creamy, flavored with sweet sun-dried tomatoes
and cheesy ravioli.
Recipe Type:
Dinner
Total Time: 20 min
Note from Ginny:?I first saw this recipe in
a newsletter from my UPMC Helath Plan as a healthy recipe.
Looked it up and the recipe is from Eating Well. I am thinking
this wold be nice with mini ravioli's or maybe even
tortellini.
Ingredients:
1/2?cup
oils?-packed sun-dried tomatoes,
coarsely chopped, plus 2 tablespoons oil from the jar
1?cup
chopped yellow onion?
2?teaspoons
garlic?paste
1?teaspoon
salt-free?Italian seasoning
1/4?teaspoon
crushed red?pepper
4?cups
reduced-sodium?vegetables?broth?
1?(9-ounce) package
mini?cheese?ravioli?
1?tablespoon
cornstarch
1?tablespoon
water
8?cups
packed baby spinach?
1/2?cup
heavy cream
1?tablespoon
lemon juice
Directions:
Heat
sun-dried tomato oil in a large saucepan over medium-high
heat. Add sun-dried tomatoes and onion; cook, stirring
occasionally, until the onion is translucent, about 3 minutes.
Stir in garlic paste, Italian seasoning and crushed red
pepper; cook, stirring constantly, until fragrant, about 1
minute.
Stir in broth; bring to a boil over high heat. Add ravioli;
cook, stirring occasionally, until al dente, about 5 minutes.
Whisk cornstarch and 1 tablespoon water together in a small
bowl;?drizzle into the boiling soup. Cook, stirring, until
slightly thickened, about 1 minute. Remove from heat.
Add spinach, cream and lemon juice; stir until the spinach is
wilted, about 1 minute.
Recipe for devil's food cake has
important family connection for chef
Chef says his mom made
this 'amazing cake' for him on his birthday
By??
Published?
James Beard
Award-nominated chef Gregory Leon, owner
of Amilinda restaurant in Milwaukee,
Wisconsin, shares top tips for baking
the perfect devil's food cake.
Devil's food cake has
been a??since it was invented
in the early 20th century.
But it has an even
greater significance for James Beard
Award-nominated chef Gregory Leon, who owns
Amilinda in Milwaukee, Wisconsin.
Leon's mother made a
devil's food cake for him every year on his
birthday before she died when he was just 19.
Now, he??for
himself annually on the first day of August.?(See the video at
the top of this article.)
?
Not only is that his
birthday, it's also the anniversary of the day
his restaurant opened.
Leon spent his early
childhood in his father's native Venezuela, he
said. He didn't have any connection to Milwaukee
when he moved there in 2012 after 18 years in
San Francisco.
Chef Gregory
Leon's devil's food cake is a birthday
tradition that reminds him of his
mother, he told Fox News Digital.??(Gregory
Leon)
"I knew that I would
never be able to own??there,
which was the ultimate goal," Leon told Fox News
Digital; he said he recognized that it had
become too expensive in California.
He packed up his dog
and his belongings and headed to Milwaukee to
visit a friend.?
Leon had "set his
sights on a different city," he said, but he
fell in love with Milwaukee and decided to stay,
opening Amilinda in 2015.
"Inspired by the
cuisine of Spain and Portugal," Leon said,
Amilinda's dishes use locally sourced
ingredients paired with specialty items from the
Iberian Peninsula. A limited menu that changes
weekly offers a variety of flavors and options.
Leon is a three-time
James Beard Award nominee, honored as a finalist
for best chef in the Midwest in 2022 and 2023
and as a semifinalist for outstanding chef in
2024.
But no accolades
compare to his mother's??for
devil's food cake, he said.
Leon said his
mother's "classic" devil's food cake is
a chocolate lover's delight. "It stands
on its own. It doesn't need a lot of
bells and whistles."?(Fox
News Digital)
"It's an??Leon said.?
"It stands on its
own. It doesn't need a lot of bells and
whistles. It's 100% chocolate – and it's one of
the things that stand the test of time."
Devil's Food Cake
recipe by Gregory Leon
Ingredients
2 cups flour
? cup margarine
? cup cocoa
2 cups sugar
3 eggs
1? cups
milk???????????????
1 teaspoon baking
powder
A devil's
food cake is layers of chocolate made
from some basic ingredients.?(iStock)
1 teaspoon baking
soda
? teaspoon salt
1 teaspoon vanilla
Directions
In a bowl, stir
flour, cocoa, powder, soda and salt.?
In a large bowl,
cream margarine and sugar until light and
fluffy. Add eggs.?
Stir in flour and
milk, alternating until all are blended. Add
vanilla.
Place in two greased
8- or 9-inch pans. Bake at 350 degrees
Fahrenheit for 25 to 30 minutes. Cool for 10
minutes in the pan.
Directions for
butter frosting: Combine the below
? cup margarine
2-3 tablespoons warm
milk
1 teaspoon vanilla
? cup cocoa
2 cups powdered sugar
This recipe is
owned by Gregory Leon and was shared with Fox
News Digital.?
Peter Burke is a lifestyle
editor with Fox News Digital.
Skillet-Roasted Chicken Breasts with Garlicky Green Beans | America's Test Kitchen
Skillet-Roasted Chicken
Breasts with Garlicky Green Beans | America's Test Kitchen
Serves:?4
The
savory elixir left behind after roasting chicken is pure
gold. We put it to good use.
This recipe is a twofer from one skillet. First, we season
bone-in, skin-on chicken breasts under the skin with salt.
We place them skin side down in a cold skillet and then
turn on the heat to slowly render and brown the skin
without overcooking the delicate flesh just beneath it.
Once the skin is well browned, we flip the breasts and
place them in a 325-degree oven for about 30 minutes to
cook through. While the cooked chicken breasts rest, we
add garlic and red pepper flakes to the skillet and cook
them until the chicken juices have reduced and the
aromatics begin to sizzle in the chicken fat and release
flavor. We then add green beans along with a little water
to the pan, cover the pan, and let the beans cook through.
With the skillet uncovered, the savory, chicken-y liquid
thickens to coat the green beans.
Recipe Type: Main Courses
Ingredients:
4
chicken breasts
2 1/4?teaspoons
salt
,?vegetable oil?spray
3
garlic cloves
1/4?teaspoon
, red?pepper?flakes
1 1/4?pounds
beans
1/3?cup
,?water
1 1/2?ounces
cheese
Directions:
Trim excess fatty skin from the thick ends of the breasts.
Adjust oven rack to lower-middle position and heat oven to
325 degrees. Working with 1 breast at a time, use your
fingers to carefully separate skin from meat. Peel back
skin, leaving skin attached at top and bottom of breast
and at ribs. Sprinkle 1? teaspoons salt evenly over
chicken (? teaspoon per breast). Lay skin back in place.
Using metal skewer or tip of paring knife, poke 6 to 8
holes in fat deposits in skin of each breast. Spray skin
with oil spray.
Place chicken, skin side down, in 12-inch ovensafe skillet
and set over medium-high heat. Cook, moving chicken as
infrequently as possible, until skin is well browned, 7 to
9 minutes.
Carefully flip chicken and transfer skillet to oven. Roast
until chicken registers 160 degrees, 25 to 30 minutes.
Transfer chicken to plate; do not discard liquid in
skillet. Add garlic, pepper flakes, and remaining ?
teaspoon salt to skillet and cook over medium-high heat,
stirring occasionally and scraping up any browned bits,
until moisture has evaporated and mixture begins to
sizzle, 2 to 4 minutes. Add green beans and water and
bring to simmer. Cover skillet, reduce heat to medium, and
cook until green beans are tender, 8 to 10 minutes,
stirring halfway through cooking. Uncover and continue to
cook, stirring frequently, until sauce begins to coat
green beans, 2 to 4 minutes longer. Add any accumulated
chicken juices to skillet and toss to combine. Season with
salt to taste. Transfer green beans to serving platter and
sprinkle with Parmesan. Top with chicken and serve.
4 large skinless, boneless chicken breast halves (about 1 pound)
1/4 cup chopped sun-dried tomatoes packed in oil, well drained
1/4 cup packed chopped fresh basil leaves
1 clove garlic, minced
1 tablespoon olive oil
1/4 teaspoon freshly ground pepper
1/4 teaspoon paprika
1 slice whole wheat bread, crumbled to make soft crumbs
?
Directions
1. Preheat the oven to 425 degrees F.
2. Prepare a shallow baking dish with olive oil-flavored non stick pan spray.
3. Pound the chicken breasts to 1/4-inch thickness.
4. Combine the tomatoes, basil, and garlic in a small bowl. Spread the tomato mixture evenly over the chicken breasts; roll up and place seam side down in the prepared baking dish.
5. Combine the oil, pepper, and paprika in a small bowl; brush evenly over the chicken rolls. Sprinkle with the bread crumbs. Press the crumbs onto the chicken rolls so they adhere.
6. Bake 15 minutes, or until the chicken is tender and the crumbs are browned.
?
Nutritional Information Per Serving:
Calories: 198
Fat: 8 grams
Sodium: 118 milligrams
Cholesterol: 69 milligrams
Protein: 26 grams
Carbohydrates: 5 grams
Dietary Fiber: 1g
Sugars: 1g
Diabetic Exchanges: 1/2 Starch, 4 Very Lean Meat, 1/2 Fat
Source: The New Family Cookbook For People with Diabetes
?
“How lucky I am to have something that makes saying goodbye so hard.”
This sweet and rich Lemon Pistachio Cake is sure to impress with its pistachio cookie crust, melt-in-your-mouth lemon cake, and lemon zest icing.
Prep Time45minutes?mins
Cook Time30minutes?mins
Total Time1hour?hr?15minutes?mins
Course:?Dessert
?
Servings:?8
?
Author:?Krissy Allori
Equipment
Food Processor
parchment paper
Mixing Bowls
KitchenAid Stand Mixer
Ingredients
Pistachio layer:
3/4?cup?all purpose flour
1?cup?raw unsalted pistachio nuts
1/2?cup?powdered sugar
1/2?cup?cold butter?cut into small cubes
1/4?teaspoon?kosher salt
1/4?teaspoon?LorAnn Super Strength Pistachio Flavor
Cake layer:
9?ounces?cake flour
9?ounces?granulated sugar
1?tablespoon?plus 1 teaspoon baking powder
3/4?teaspoon?kosher salt
6?ounces?unsalted butter?softened
8?ounces?milk
3?large eggs
2?ounces?vegetable oil
2?teaspoons?lemon extract
zest from one lemon
1/4?cup?lemon juice
Lemon glaze:
1 1/2?cups?powdered sugar
1?tablespoon?lemon juice
zest from one lemon
Garnish
additional chopped pistachios
Instructions
Preheat oven to 350 degrees F. Line bottom of a springform pan with parchment paper and grease the sides with butter.
Prepare the pistachio layer:
Add flour, pistachios, and powdered sugar to food processor. Process until pistachios are fine and ingredients are well combined. Add the butter, salt, and LorAnn Pistachio flavor. Process until dough forms, about 10 seconds. Press evenly into the base of the springform pan.
Prepare the cake layer:
Add cake flour, granulated sugar, baking powder, and salt to the bowl of a stand mixer. Combine well. With the paddle mixing on medium speed, add butter in small chunks until the entire mixture becomes uniform and crumbly. This takes about a minute and the flour should be well coated with the butter.
In a separate bowl, whisk together milk, eggs, oil, lemon zest and lemon juice.
With the stand mixer running on low speed, add just enough of the liquid mixture (shouldn't be more than half) to the flour to barely moisten the batter. Increase speed to medium and mix until light and fluffy, about 2 minutes. Scrape bowl, add remaining liquid, and mix on low speed until well combined, scraping as necessary.
Pour the cake batter on top of the pistachio layer.
Bake the cake for 45 minutes. Remove when it is set and a toothpick inserted comes out clean. Allow to cool in pan before removing.
To make glaze:
Whisk together powdered sugar, lemon juice and lemon zest. Add small amounts of warm water until your desired consistency is achieved.
Once the cake is entirely cool, remove it from the pan and pour the glaze over the top, spreading to the sides to allow it to drizzle over.
Virginia Butterfield
Virginia Butterfield
