Halloween Glitter Pictures

Peach Pecan Chocolate Up-side Down Cake

I have been off a few days and decided to bake something with peaches. I looked through my file of cakes and came across this one. It came out of the newspaper a number of years ago. It was easy to put together and has a nice flavor.

Peach Pecan Up-side Down Cake

Ingredients: Topping

1/2 cup butter
1/2 cup sugar
4 medium peaches, peeled and sliced
2/3 cup pecan halves

Ingredients: Cake

6 ounces semi-sweet chocolate
1/2 cup butter
1/2 cup sugar
2 eggs
1 1/4 cup flour
1 tbsp. baking powder
pinch salt

Directions:

Grease 10" round cake pan. Combine butter and sugar in small sauce pan. Stir over medium heat until sugar dissolves and butter melts. Pour into cake pan. Arrange peach slices in a neat over lapping rows on top of the sugar butter mixture. Arrange pecans on top of peaches and fill in empty spots.

Melt chocolate over water bath or in microwave and set aside.
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time.
Stir in cooled chocolate.
Sift flour, baking powder and salt together.
Gently stir into egg mixture.
Spoon batter over peaches.
Bake at 350º oven for 30 to 40 minutes
Allow cake to cool and then invert onto plate.
Cake maybe wrapped and frozen in pan. Defrost in frig and invert.
Serve with whipped cream or ice cream

Rhubarb and Banana Caramel Bread

I was going through a few blogs the other day and saw this recipe on What Smells So Good and decided to make it. I had a couple of stalks of rhubarb that were begging to be used. The bread is very moist. The combination of bananas and rhubarb seems to work. I did add banana Dulce De Leche to the middle as well. It called for flaxseed, since I did not have it I used oatmeal and also I changed the yogurt to sour cream. This version will have a bit more fat in it I am sure.

Rhubarb and Banana Caramel Bread

Ingredients:

1 Tbsp. ground oatmeal
1/4 cup warm water
1/3 cup sour cream
1 cup milk
1 tsp. almond extract
1 tsp. vanilla
1/3 cup brown sugar
1/2 tsp. cinnamon
1/3 cup water
1 1/4 cup all purpose flour
1/2 cup large flake oatmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
1 medium banana sliced
2 stalks rhubarb, cut into bit size pieces
2 tbsp. banana Dulce De Leche
1 tbsp. sugar & cinnamon

Directions:

Preheat over to 375º.
Grease your bread pan.
Add First amount of water to the ground oatmeal and let stand for 5 minutes.
In a medium size bowl and combine sour cream, milk, vanilla, almond extract, brown sugar and water; mix until smooth.
In another medium size bowl whisk flour, oatmeal, baking powder, salt and cinnamon together.
Stir flour mixture into wet until just combined.
Pour 1/2 the batter into the loaf pan.
Place sliced bananas and the rhubarb over this batter and place dollops of the Dulce De Leche on top of the fruit.
Pour the rest of the batter over the fruit.
Sprinkle the cinnamon and sugar over the top.

Bake for 30 to 40 minutes.
Let cool completely before cutting.

Strawberry Rhubarb Pie

With the new season of fruit on a pie was on the list. We used the Perfect Pie Crust. The filling was very good. I have not made a pie with both strawberries and Rhubarb not really sure why I haven't but it is a nice combination.

Strawberry Rhubarb Pie

Ingredients: Filling

1 quart strawberrys

10 stocks rhubarb stems

1/2 cup brown sugar

1 teaspoon cinnamon

2 tablespoons cornstarch (use 1/4 cup if berries are frozen)

Ingredients: Strussel topping:

2/3 cup flour
1/2 cup white sugar
1 tablespoon ground ginger
1 teaspoon nutmeg
1/4 cup butter

Directions:

Prepare the pie dough of your choice: We use The Perfect Pie Dough.

Cut up your strawberries and rhubarb into bit size pieces and place into medium sized bowl. Add the brown sugar, cinnamon and corn starch and mix to coat. Pour into prepared pie shell.

In a medium size bowl combine the topping ingredients and combine until forms little pea size pieces. Place the topping on the pie and bake.

Bake at 350º for 40 to 50 minutes.

Serve warm or cool.

Co-Worker Vietnamese Soup

One of my co-workers made me a Vietnamese Soup with wontons. It was so good. It had a chicken broth to which you add the wontons that had shrimp in them. You could add baby bok choy. There was also a hoisin sauce to dip the wontons in.

Easy Sticky Toffee Pudding

I watched Negella and she made Sticky Toffee Pudding. It looked very easy to make so I went looking for a recipe and came across this on on Paris Pastry blog. We really enjoyed the pudding.
After a couple days the sauce does get absorbed into the cake so we added Devon Cream and it was very good with that as well. You could even make a caramel sauce to serve with it.

Easy Sticky Toffee Pudding

Cake Ingredients:

1/2 cup dark brown sugar( used brown sugar)
1 1/4 cup self raising flour
1/2 cup milk ( used 2%)
1 egg
1 tsp. vanilla extract
1/4 butter, melted
1 to 1 1/2 cups chopped dates

Sauce Ingredients:

1 cup dark brown sugar (used brown sugar)
2 tbsp cut up butter
2 cups boiling water

Directions:

Preheat oven to 375º. Butter a casserole baking dish.

In medium bowl combine brown sugar and flour.

In a large measuring cup add milk add egg and beat to combine, add vanilla and melted butter. Take this mixture and pour over flour; stir this until combined.

Fold in the dates, then pour this mixture into baking dish.

Sprinkle the second cup of brown sugar onto the top of the cake. Take the butter and dot on top of the sugar.

Pour the boiling water over the top of the mixture.

Bake for 45 to 50 minutes.

I really like the pudding warm. Serve with Devon Cream, whipped cream, ice cream, your own caramel sauce.

The Chewy Chocolate Chip Cookie

We have been looking for a chewy chocolate chip cookie for a long time. This one actually stays chewy. Most cookies I find after a couple days become firm. The recipe comes from Elton Brown. It is called The Chewy . Loved this recipe. You do have to do each step to achieve the cookie you wish to have.

The Chewy Chocolate Chip Cookie

Ingredients:

1 cup butter, softened
2 1/4 cup unbleached flour
1 tsp. salt
1 tsp. baking soda
1/4 cup sugar
1 1/4 cup brown sugar
1 egg
1 egg yolk
2 tbsp. milk
1 1/2 tsp. vanilla extract
2 cups semi-sweet chocolate chips

Directions:

Preheat oven to 375º.

Melt the butter in a heavy-bottom medium saucepan over low heat.
Combine the flour, salt, baking soda and whisk together, set aside.

Take the melted butter and pour into your mixing bowl.
Add the sugar and brown sugar, cream this mixture at medium speed.
Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.
Slowly add the flour mixture until thoroughly combined.
Stir in the chocolate chips.

Chill the dough in frig for about 1 hour in bowl.
Use your #20 ice cream scoop and place the batter onto prepared baking sheets.
Bake for 14 minutes or until golden brown.
Cool completely and store in an airtight container.

Makes about 2 1/2 dozen.