Best Pecan Pumpkin Pie

December 15, 2009 by Firehouse Chef
Filed under Baked, Buffet, Dessert, Easy, Easy Dessert Recipes, New Dessert Recipes, Snack

Ingredients to make Best Pecan Pumpkin Pie

CRUST:
1 Pastry pie shell, flaky, 9-inch -uncooked

PUMPKIN LAYER:
3/4 c Pumpkin
2 T Light brown sugar, packed
1 lg Egg
2 T Sour cream
1/8 t Cinnamon
1/8 t Nutmeg, grated

PECAN LAYER:
3/4 c Corn syrup, light
1/2 c Light brown sugar, packed
3 lg Eggs
3 T Butter (unsalted), melted, cooled
1 1/3 c Pecans
2 t Vanilla
1/4 t Lemon rind, grated
1 1/2 t Lemon juice
1/4 t Salt

Directions to make Best Pecan Pumpkin Pie

Step 1:Prepare pie shell. Keep chilled. Whisk together until smooth pumpkin, about 2 T brown sugar, 1 egg, sour cream, cinnamon and nutmeg.

Step 2:In another bowl, combine corn syrup, about 1/2 cup brown sugar, 3 eggs, about 3 T butter, vanilla, lemon rind, lemon juice and salt. Stir in pecans. Spread the pumpkin layer into the pie shell, then carefully spoon the pecan mixture over it.

Step 3:Bake in the upper third of a preheated 425 degree F. oven for 20 minutes, then reduce to 350 degrees F. for 20-30 minutes more. The filling will puff slightly, but the center will not be completely set. Cool on a rack.

Step 4:**Reheat in a preheated 350 degree F. oven for 10 to 15 minutes.

Tags: Brown Sugar, Brunch, Butter, Cinnamon, Corn Syrup, Eggs, Holiday, Homemade, Juice, Lemon, Nutmeg, Nuts, Pecan, Pie, Pumpkin, Simple, Sour Cream, Spice, Sweet, Vanilla

Super Chocolate Cake

October 21, 2009 by Firehouse Chef
Filed under Baked, Baking, Buffet, Dessert, Easy, Easy Dessert Recipes, New Dessert Recipes, Snack

Ingredients to make Super Chocolate Cake

1 box devil’s food cake mix (1 pound 2.25 ounces)
1 cup water
1/3 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 12-ounce packages semisweet chocolate chips (4 cups)

1/2 cup seedless raspberry jam
3 tablespoons unsalted butter
2 cups powdered sugar

Directions to make Super Chocolate Cake

Step 1:Position rack in center of oven and preheat to 350°F. Butter three 8-inch-diameter nonstick cake pans with 1 1/2-inch-high sides. Place devil\’s food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4 cup sour cream in large bowl. Using electric mixer, beat batter 2 minutes. Stir in 1 cup semisweet chocolate chips.

Step 2:Divide batter among prepared pans (about 1 3/4 cups batter for each). Bake until tester inserted into center of cake layers comes out clean, about 25 minutes. Cool cake layers in pans on racks 15 minutes. Run small sharp knife between pan sides and cake layers to loosen. Turn out onto racks; cool completely. Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter to simmer in heavy large saucepan over medium heat, stirring often. Remove from heat. Add remaining 3 cups semisweet chocolate chips and stir until melted. Add remaining 3/4 cup sour cream and 2 cups powdered sugar. Using electric mixer, beat frosting in pan until smooth and thick, about 2 minutes.

Step 3:Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second cake layer. Spread 3/4 cup frosting over. Top with third cake layer. Chill cake until frosting sets slightly, about 15 minutes. Spread remaining frosting in swirls over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)

Tags: Birthday Cake, Butter, Chocolate Chips, Creamy, Devils Food Cake, Eggs, Frosting, Kid Friendly, Moist, Party, Quick, Rich, Simple, Sour Cream, Sugar, Sweet, Vanilla

Red Raspberry Chocolate Cake

August 13, 2009 by Firehouse Chef
Filed under Baked, Baking, Buffet, Dessert, Dessert Video, Easy, Snack

How To Make Red Raspberry Chocolate Cake Video

Tags: Baking Powder, Butter, Cake, Cane Sugar, Chocolate, Cocoa, Eggs, Frosting, Fruit, Kid Friendly, Party, Raw Sugar, Rich, Simple, Sweet, Unbleached Flour, Vanilla