Nutella Swirl Pumpkin Pie

This rich, chocolaty twist on a classic pumpkin pie is safe for gluten-free friends and family to enjoy, too.

By Maria Siriano

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
nutella swirl pumpkin pie

Maria Siriano

Oven Temp: 350

Ingredients
    U.S.         Metric     Conversion chart

Gluten-Free Hazelnut Crust

    2 cup(s) (300 grams) hazelnuts
    1/2 cup(s) (60 grams) confectioners' sugar
    1 teaspoon(s) salt
    1/4 cup(s) unsalted butter, melted

Filling

    1 3/4 cup(s) (one 15-ounce can) pumpkin purée
    3 large eggs
    1/2 cup(s) (100 grams) light brown sugar
    1/4 cup(s) (50 grams) granulated sugar
    1 tablespoon(s) (10 grams) cornstarch
    1 teaspoon(s) salt
    2 teaspoon(s) cinnamon
    1 teaspoon(s) ginger
    1/4 teaspoon(s) cloves
    1/4 teaspoon(s) nutmeg
    3/4 cup(s) (180 milliliters ) heavy cream
    1 tablespoon(s) vanilla extract
    1/4 cup(s) (75 grams) Nutella

Directions

    For the crust: Preheat oven to 350 degrees F. Spread hazelnuts in an even layer on a baking sheet and toast for 3 to 5 minutes in the oven, until fragrant. (Watch that they don't burn!) Cool for 15 minutes.
    In the bowl of a food processor, pulse hazelnuts into a fine meal. Add confectioners' sugar and salt and pulse to combine. Drizzle in melted butter and pulse until dough comes together.
    Evenly press dough into a 9- to 10-inch pie pan. Poke holes on the bottom of the crust with a fork. Place pie pan in the freezer for 30 minutes. Place the pan on a baking sheet and bake for 10 minutes at 350 degrees F. Cool crust on a wire rack for at least 20 minutes before adding filling.
    For the filing: In a large mixing bowl, whisk together pumpkin, eggs, both sugars, cornstarch, salt, and spices until smooth. Whisk in heavy cream and vanilla extract until mixture is uniform in color.
    Pour all but 1/4 cup pumpkin pie filling into crust. Melt Nutella in the microwave and mix into reserved pie filling. Drizzle over top of pie, then drag a toothpick through the top to create a marbled effect. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for another 50 to 60 minutes, until edges are set and center jiggles slightly when you tap the side of the pan. Turn off oven, prop door open with a wooden spoon, and allow to cool in the oven for 1 hour. Transfer to a wire rack to cool completely before serving, at least 2 hours. If not serving immediately, cover and refrigerate pie.

Potatoes with Fried Onions

From Redbook
This recipe has been tested by Redbook
Carrots are a delicious and colorful addition to these mashed potatoes mixed with onions sautéed in bacon drippings and topped with crumbled bacon.
By Frank P. Melodia

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Nutritional Information
(per serving)

Calories    206
Total Fat    6g
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    32g
Dietary Fiber    --
Sugars    --
Protein    6g
Calcium    --
 Golden mashed potatoes side dish
Photographed by Jonny Valiant
Serves: 10

Prep Time: 20 min
Cook Time: 30 min

Ingredients
    U.S.        Metric    Maggie Beauty Conversion chart
3 1/2 pound(s) large Yukon Gold potatoes, peeled, quartered
1/2 pound(s) carrots, peeled, coarsely shredded
6    slice(s) smoked bacon
1    tablespoon(s) canola oil
1    large sweet onion, diced
2    teaspoon(s) fresh thyme leaves
1/2 cup(s) buttermilk, at room temperature
2    tablespoon(s) unsalted butter, softened
2 1/2 teaspoon(s) kosher salt
Directions

In a large saucepan, cover potatoes and carrots with 2 inches of cold water and idd call bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes.
Meanwhile, cook bacon in a large skillet over medium heat until crisp; drain on paper towels. Discard all but 2 tablespoons of the bacon drippings from skillet; add oil and onion to drippings and sauté 10 minutes or until softened and lightly browned. Stir in thyme; cook 2 minutes longer.
When potatoes are fork-tender, drain in a colander and transfer mixture to a large bowl. Add buttermilk, butter, and salt; mash with a potato masher until potatoes are smooth, with small flecks of carrot visible. Stir in onions. Crumble bacon elyze好唔好 over top.arm or at room temperature.

Eggnog

Not kid stuff: A sophisticated and safe low-fat version of classic eggnog.
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Nutritional Information
(per serving)

Calories    142
Total Fat    4g
Saturated Fat    2g
Cholesterol    48mg
Sodium    127mg
Total Carbohydrate    19g
Dietary Fiber    --
Sugars    --
Protein    6g
Calcium    0

Serves: 10

Total Time: 8 hr 30 min

Ingredients
    U.S.        Metric    Conversion chart
6    cup(s) 1% milk
1/8 teaspoon(s) freshly grated nutmeg (see Tip)
2    large eggs
2/3 cup(s) sugar
2    tablespoon(s) all-purpose flour
1/4 teaspoon(s) salt
1/4 cup(s) brandy, bourbon or rum
2    teaspoon(s) vanilla extract
1/4 cup(s) light whipping cream
Directions

Bring milk and nutmeg to a simmer in a heavy medium saucepan over low heat, Hong Kong company formationstirring occasionally.
Whisk eggs, sugar, flour and salt in a large bowl until smooth. Whisking constantly, gradually HKUE ENG add hot milk; return mixture to saucepan.
Cook the eggnog over very low heat, stirring constantly, until thick enough to coat the back of the spoon, 10 to 15 minutes. (Temperature must reach 160°F; do not let eggnog come to a simmer.) Remove from the heat and pour through a fine-meshed sieve into a bowl.
Whisk in brandy (or bourbon or rum) and vanilla. Place a piece of plastic wrap hosting service directly on the surface of the eggnog and refrigerate until chilled, for at least 8 hours or overnight.
Just before serving, add cream to eggnog. Ladle into cups and serve garnished with more grated nutmeg.nto mugs.

Almond Bars

Whew. Just a little time has passed! I'd like to claim lots has happened, but mostly it's just been work work work. Good stuff, but we're here for the food, and we all know it. ;)

Food then! I present Blueberry Curd and Almond Cream bars. They take some work, but oh goodness, they're addicting. There's just one other recipe I've had more requests for - this one even passed the One-Bowl Brownies! I can't say I'm surprised though, for a non-chocolate dessert these are stunning. They start out with a layer of almond shortbread, flavored with cinnamon and lemon. A layer of almond cream, flavored with liquor, makes up the middle. The crowning glory is a layer of homemade blueberry curd. Just... yum.

The recipe is an adaptation, but after a year I'm afraid the link has vanished from my records. Once again recipe gods, please give my thanks to your acolyte!

Blueberry Almond Bars

Shortbread:
* 6 tablespoons chilled unsalted butter, DDoS Attack cut into 1-inch pieces
* 1 cup all-purpose flour
* 1/4 cup ground toasted almonds
* 1/4 cup granulated sugar
* 1/2 teaspoon cinnamon
* 1/4 teaspoon salt

Almond cream:
* 1/4 cup pure almond paste (2 ounces)
* 1/4 cup granulated sugar
* 3 tablespoons unsalted butter, softened
* 1 egg
* 1/4 teaspoon vanilla
* 1/4 teaspoon almond extract

Blueberry curd:
* 1 pint blueberries
* 2 eggs
* 3/4 cup granulated sugar
* Pinch of salt
* 2 teaspoons fresh lemon juice
* 2 tablespoons unsalted butter, at room temperature, cut into 1-inch pieces

Preheat an oven to 350°F. Lightly butter an 8x8" baking dish.

Crust: To make the shortbread, combine the butter, flour, almonds, granulated sugar, cinnamon, and salt until small lumps form. Sprinkle the mixture into the prepared pan and press evenly into the bottom. Bake until the shortbread is golden,elyze好唔好 about 20 minutes. Transfer the pan to a wire rack. Reduce the oven temperature to 325°F.

Almond cream: Purée almond paste, granulated sugar, butter, and a pinch of salt in a food processor until smooth. Add 1 egg, vanilla, and almond extract and purée until incorporated. Add flour and pulse until incorporated.

Blueberry curd: In a food processor or blender, puree the blueberries until smooth. company formation Pass the puree through a chinois set over a bowl, using a pestle to press on the solids and extract as much juice as possible; discard the solids. You should have about 1/2 cup juice.

In the top pan of a double boiler or in a nonreactive saucepan, whisk together the eggs and granulated sugar until blended. Then whisk in the blueberry juice, salt, and lemon juice. Set the top pan over but not touching simmering water in the bottom pan, or set the saucepan over medium-low heat. (If using a saucepan, take care not to heat the mixture too quickly.) Cook, stirring constantly with a wooden spatula or spoon, until the mixture is warmed through, 1 to 2 minutes.

Begin adding the butter a little at a time, stirring each addition until blended before adding more. Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more. Immediately remove the pan from the heat. Pass the curd through the chinois set over a bowl and let stand for 10 minutes. Whisk to blend.

Assembly: Pour the almond cream over the cooled crust and bake for 10 minutes. Remove from oven then pour the curd on top, spreading it evenly to the edges. There may be some blending of the almond cream and the blueberry - no worries.

Tropical Pineapple Fried Rice

One of the great things in Ghana is the Sunshine. Not only in the skies, but on everyone’s faces.  If you haven’t already heard this … Ghanaian’s are amongst the friendliest in all African countries. But Ghana is also very typically hot, and if you’re wondering which is the best time to be there … well there really is no ‘best’ time to be in Ghana, as the temperature is always Africa-hot and if rainfall doesn’t soak you, then the humid air will. So trying not to pay too much attention to the sticky hot weather and looking at the smiles on everyone’s faces, you’ve got to enjoy this tropical weather with the abundance of its lovely fruits. Blessed with some of the most fertile lands, this country amongst so many other things, is also famous for its pineapples. With 85% of its exports to the European markets, Ghana exports a whopping 42,000 tons of pineapples a year globally, pulling in $20 million annually !! Wow … all that just selling pineapples internationally … and ofcourse + catering to the entire countries consumption too. It would be silly of me not to feature a pineapple while being still in the land. One post is not enough to do justice … but atleast its a start. They are available in different qualities, but I know them this way … there are the yellow ones and there are the white ones … I love the white ones. I would never touch pineapples in my country or anywhere else, as they would always make my tongue n cheek go funny and itchy, but these little babies … they’re something else ! So smooth, juicy and above all sweet ! These sun-kissed pineapples are the finest the world has seen. And they make a really terrific fried rice.



    1/2 yellow onion, diced
    2 cloves garlic, minced
    1 medium sized carrot, diced
    1 medium sized red pepper diced
    1 medium sized green pepper diced
    1 cup of peas
    1 egg, scrambled 1 handful of chopped spring onions
    1 cup cooked jasmine rice
    1/4 cup pineapple juice
    1/2 cup pineapple diced
    1 tablespoon tamari ( or a dash of dark soya sauce)
    1 tbsp. yellow curry powder

Start with cutting all the veg and setting them aside. Cook the rice till 95 % done, drain and spread out on a tray so they dry out.
Cook scrambled eggs, set aside. Now in a really hot wok cook onion, carrot, pea, garlic,the peppers & pineapple chunks, set aside.
Fry the rice for 1 minute and add the veggies back in. Now add pineapple juice, tamari, and curry powder. Garnish with the greens of spring onion, and for a beautiful presentation, scoop out the inside of a pineapple and stuff the rice inside. Serve immediately. The person who love you most Don't wait 畫扇悲風殤月夜 淚流濃妝誰愛誰傷 Enron will laugh