More Halloween Desserts
Since it's almost Halloween, here are More Halloween Desserts. Check out the Pumpkin Layer Cake with Caramel Buttercream (yum!), the No-Bake Pumpkin Cheesecake, and the rest of today's yumminess. Enjoy!
NO-BAKE PUMPKIN DELIGHT
This yumminess is from Kelli Foster at the kitchn.
For this recipe, Kelli wrote, "Packed with four dreamy layers of pumpkin mousse, creamy cheese, fluffy whipped cream, and toasted pecans, this no-bake dessert will be the hit of Thanksgiving."
She goes on to write, "Pumpkin delight is truly the seasonal dessert that has it all — and you don’t even have to turn on your oven for this one! Not only does this tall, layered dessert look beautiful and impressive, but it’s also totally delicious. Impossibly creamy without being too sweet or too rich, this dessert has a buttery, cinnamon-spiced graham cracker crust with layers reminiscent of no-bake cheesecake and lush pumpkin mousse, plus a thick blanket of whipped cream on top.
"It’s worth noting that there are a number of steps in making this dessert, so it’s not exactly “quick to throw together,” yet I promise that each step is easy to follow."
Prep Time: 35 to 45 minutes; Cook: 1 minute; Serves: 9 to 12
To view this online, as well as to read a few tips for this, go to https://www.thekitchn.com/pumpkin-delight-recipe-23600043.
Ingredients
16 ounces cream cheese
8 tablespoons (1 stick) unsalted butter
12 full-size graham crackers (about 6-1/2 ounces), or 1-1/2 cups graham cracker crumbs
2 tablespoons packed light or dark brown sugar
1-1/4 teaspoons ground cinnamon, divided
1/2 teaspoon kosher salt, divided
2 cups cold heavy cream
1 cup powdered sugar, divided
4 teaspoons vanilla extract, divided
3 tablespoons water
2-1/2 teaspoons powdered unflavored gelatin
1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
2 teaspoons pumpkin pie spice
1/4 cup pecans (optional)
Instructions
Place 16 ounces cream cheese on the counter. Let sit at room temperature until softened, about 45 minutes. Line an 8x8-inch baking pan that’s at least 2 inches tall with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs at least 2 inches over all 4 sides of the pan to form a sling.
Melt 1 stick unsalted butter in a small microwave-safe bowl in 20-second bursts until mostly melted, 40 to 60 seconds total (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly.
Break 12 whole graham cracker sheets into rough pieces and place in a food processor fitted with a blade attachment. Add 2 tablespoons packed light or dark brown sugar, 1 teaspoon of the ground cinnamon, and 1/4 teaspoon of the kosher salt. Process until the crackers are the texture of sand, 20 to 30 seconds. Add the butter and pulse to combine, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir 1-1/2 cups crumbs, brown sugar, ground cinnamon, kosher salt, and butter together in a medium bowl.)
Transfer the mixture to the baking pan. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you prepare the filling.
Place 2 cups cold heavy cream and 1/4 cup of the powdered sugar in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on high speed until stiff peaks form, 2 to 4 minutes. Transfer to another bowl.
Place the cream cheese, 1/2 cup powdered sugar, 2 teaspoons of the vanilla extract, and remaining 1/4 teaspoon kosher salt in the bowl of the stand mixer (no need to wipe clean). Beat with the whisk attachment on medium speed until light and very fluffy, scraping down the sides with a flexible spatula halfway through, about 3 minutes total.
Transfer half of the whipped cream (about 2 cups) to the cream cheese mixture and gently fold together with a flexible spatula until just combined. Dollop half of the cream cheese mixture (about 2 cups) into the baking dish and spread into an even layer.
Place 3 tablespoons water and 2-1/2 teaspoons powdered unflavored gelatin in a small microwave-safe bowl and whisk well to combine breaking up any lumps. Microwave on HIGH power for 5 seconds. Whisk until the gelatin is dissolved.
Add the gelatin mixture, 1 (15-ounce can) pumpkin purée, the remaining 1/4 cup powdered sugar, 2 teaspoons pumpkin pie spice, and remaining 2 teaspoons vanilla extract to the remaining cream cheese mixture. Beat with the whisk attachment on medium speed until fluffy and smooth, about 30 seconds.
Dollop over the cream cheese mixture in the baking dish and spread into an even layer. Spoon the remaining whipped cream over the pumpkin layer and spread into an even layer. Cover and refrigerate for at least 2 hours or up to overnight.
When ready to serve, coarsely chop 1/4 cup pecans if desired. Grasping the excess parchment, transfer the pumpkin delight slab to a cutting board. Sprinkle with the pecans and dust with the remaining 1/4 teaspoon ground cinnamon. Cut into 9 to 12 pieces, wiping the knife between each cut for cleaner cuts.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM
This is from Yossy Arefo in The New York Times cooking e-newsletter. Yossy wrote, "Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper. The cake is light and fluffy with just enough spice to highlight the pumpkin flavor, while a generous pour of caramel sauce between the layers adds richness. (Store-bought caramel sauce will also work, but expect a slightly sweeter result.) For an impressive presentation, top the frosted cake with a bit more caramel sauce, and let it trail down the sides. It’s just the thing for a fall birthday treat or the Thanksgiving table."
Yield: 10 to 12 servings; Time: 2 hours, plus cooling
This was featured in "Not Everyone Loves Pie. For Them, There’s Cake.", and can be viewed online at https://cooking.nytimes.com/recipes/1019728-pumpkin-layer-cake-with-caramel-buttercream.
Ingredients
For the cake:
2-1/2 cups plus 2 tablespoons cake flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-3/4 cups granulated sugar
1 cup unsalted butter, softened
1 tablespoon cinnamon
1-1/2 teaspoons ground cardamom
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 teaspoon kosher salt
3 large eggs, at room temperature
2 teaspoons vanilla extract
2-1/2 cups pumpkin purée, at room temperature
For the caramel sauce (see note):
1 cup granulated sugar
2 tablespoons unsalted butter, softened
3/4 cup heavy cream, at room temperature
1 tablespoon whiskey or 2 teaspoons vanilla extract
1/2 teaspoon kosher salt
For the buttercream:
4 large egg whites
1 cup granulated sugar
2 cups unsalted butter, softened and cut into tablespoons
Pinch of kosher salt
Preparation
Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
Sift the flour, baking powder and baking soda into a large bowl.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.
Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.
Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.
Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.
Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1-1/2 cups.
Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.
Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.
Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.
Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn’t spill out the sides.
Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.
Spread the remaining buttercream in an even layer over the cake. If you’d like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.
Tip
You could use store-bought caramel sauce instead of making your own, but expect a slightly sweeter result. You’ll need approximately 1-1/2 cups.
SPOOKY GHOST CUPCAKES
This is from The Baker Chick. It makes 20 cupcakes, and can be viewed online here.
Ingredients
For the cupcakes:
1/2 cups sugar
3/4 cups unsweetened cocoa powder
1-1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons salt
3/4 cups buttermilk, room temperature
3 tablespoons vegetable oil
2 large eggs
3/4 cup warm water
1 teaspoon pure vanilla extract
Seven Minute Frosting:
3/4 cups sugar
1 tablespoon light corn syrup
2 tablespoons water
3 large egg whites
1/2 teaspoon pure vanilla extract
mini & regular chocolate chips for the face!
Instructions
For the Cupcakes:
Preheat oven to 350F. Line cupcake tins with liners, set aside.
In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
Make a small well in the middle of the bowl and add the buttermilk, oil, eggs, water and vanilla. Whisk the wet ingredients together and then incorporate the dry until smooth and lump-free.
Fill cupcake liners 2/3 of the way full and bake for 20-23 minutes. Allow cupcakes to cool while you make the frosting.
Frosting:
Place egg whites in the clean bowl of a stand mixer with a whisk attachment. In a small saucepan with a candy thermometer attached, combine the sugar, corn syrup and water.
On medium-high heat cook the sugar mixture until boiling. At that point- turn the mixer on medium high speed to get the egg whites to soft peaks. When the sugar mixture has reached 230F, slowly pour it down the side of the bowl in a steady stream while the mixture continues to run.
Beat on medium-high for about 7 minutes or until the bottom of the bowl is cool to the touch and stiff glossy peaks have formed. Add the vanilla right before you finish beating the frosting.
Pipe frosting onto the cupcakes right away (it gets a bit firm otherwise.) and decorate with the chocolate chips!
Notes:
Recipe adapted from Martha Stewart
PUMPKIN PIE
This yumminess is from The New York Times cooking enewsletter. The recipe begins, "Here is a no-fuss pumpkin pie that can be made using fresh or canned pumpkin purée, homemade or store-bought pie crust and fresh or ground ginger. No matter how you assemble it, you won't be disappointed in the outcome. Finish each slice with a dollop of whipped cream. Discover more ideas for the big day in our best Thanksgiving recipes collection."
Total Time: About 1 hour; Yield: One 9-inch pie
This was featured in "Pumpkin Pie From Scratch," and can be viewed online at https://cooking.nytimes.com/recipes/1015622-pumpkin-pie.
You might want to check out Melissa Clark's guide that goes along with this recipe, "How to Make a Pie Crust." Also, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more
Ingredients
2 cups pumpkin purée (canned or fresh)
3 eggs
2 tablespoons granulated sugar
2 tablespoons light or dark brown sugar
2 tablespoons molasses
1-1/2 cups evaporated milk or heavy cream
1/2 teaspoon ground cloves
2 teaspoons cinnamon
2 tablespoons fresh ginger, grated (or 1 teaspoon ground ginger)
1/2 teaspoon salt
19-inch blind-baked pie crust, homemade or store-bought
Preparation
Whisk all ingredients together in a bowl. Pour into crust. If there is extra filling, pour it into a baking pan for a crust-less pumpkin pie or custard.
Bake the pie for 10 minutes at 450 degrees, then approximately 35 minutes at 350 degrees or until set.
NO-BAKE PUMPKIN CHEESECAKE
This is from Carrie Parente, a Today food recipe developer. For this recipe, Carrie wrote, "In our book, it’s not fall without pumpkin incorporated into just about everything we consume. That could mean sipping a pumpkin spice latte, baking a pie or loaf of quick bread, or indulging in all three throughout the season. This pumpkin cheesecake has our hearts season after season. Our no-bake version calls for just seven ingredients and doesn’t require an oven, which means you can make it on repeat all year long."
Prep Time: 20 minutes; Yields: 1 (10-inch) cheesecake
To view this online, go to https://www.today.com/recipes/no-bake-pumpkin-cheesecake-recipe-t152612.
Ingredients
12 sheets graham crackers (or 2 cups graham-cracker crumbs)
8 tablespoons butter, melted (if using unsalted butter, add 1/4 teaspoon salt)
1 cup heavy whipping cream
2 (8-ounce) blocks cream cheese, softened
1 cup light brown sugar
1 (15-ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Preparation
Add graham crackers to a food processor and process until fine crumbs form. Alternatively, you may put graham crackers in a large, resealable plastic bag and crush with a rolling pin. Stir together graham cracker crumbs, butter and salt (if using unsalted butter). The mixture should look like wet sand. Firmly press mixture into a 9-inch or 10-inch springform pan, covering the bottom and 1 to 2 inches up the side. Place the crust in the freezer until filling is ready.
Add heavy cream to a bowl. Using a stand mixer or hand mixer, whip until stiff peaks form. Set aside.
In bowl of stand mixer fitted with paddle attachment, beat cream cheese and sugar until smooth. Beat in pumpkin puree, cinnamon, nutmeg and vanilla extract until combined, scraping sides of bowl as needed. Fold whipped heavy cream into cream cheese mixture.
Pour creamy mixture into the prepared shell. Cover with plastic wrap and refrigerate until firm, at least 4 hours, but preferably overnight.
When ready to serve, run a knife between cheesecake and pan. Unclasp sides and remove cheesecake. Top with sweetened whipped cream and a dusting of cinnamon, if desired, before serving.
NO-BAKE PUMPKIN DELIGHT
This yumminess is from Kelli Foster at the kitchn.
For this recipe, Kelli wrote, "Packed with four dreamy layers of pumpkin mousse, creamy cheese, fluffy whipped cream, and toasted pecans, this no-bake dessert will be the hit of Thanksgiving."
She goes on to write, "Pumpkin delight is truly the seasonal dessert that has it all — and you don’t even have to turn on your oven for this one! Not only does this tall, layered dessert look beautiful and impressive, but it’s also totally delicious. Impossibly creamy without being too sweet or too rich, this dessert has a buttery, cinnamon-spiced graham cracker crust with layers reminiscent of no-bake cheesecake and lush pumpkin mousse, plus a thick blanket of whipped cream on top.
"It’s worth noting that there are a number of steps in making this dessert, so it’s not exactly “quick to throw together,” yet I promise that each step is easy to follow."
Prep Time: 35 to 45 minutes; Cook: 1 minute; Serves: 9 to 12
To view this online, as well as to read a few tips for this, go to https://www.thekitchn.com/pumpkin-delight-recipe-23600043.
Ingredients
16 ounces cream cheese
8 tablespoons (1 stick) unsalted butter
12 full-size graham crackers (about 6-1/2 ounces), or 1-1/2 cups graham cracker crumbs
2 tablespoons packed light or dark brown sugar
1-1/4 teaspoons ground cinnamon, divided
1/2 teaspoon kosher salt, divided
2 cups cold heavy cream
1 cup powdered sugar, divided
4 teaspoons vanilla extract, divided
3 tablespoons water
2-1/2 teaspoons powdered unflavored gelatin
1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
2 teaspoons pumpkin pie spice
1/4 cup pecans (optional)
Instructions
Place 16 ounces cream cheese on the counter. Let sit at room temperature until softened, about 45 minutes. Line an 8x8-inch baking pan that’s at least 2 inches tall with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs at least 2 inches over all 4 sides of the pan to form a sling.
Melt 1 stick unsalted butter in a small microwave-safe bowl in 20-second bursts until mostly melted, 40 to 60 seconds total (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly.
Break 12 whole graham cracker sheets into rough pieces and place in a food processor fitted with a blade attachment. Add 2 tablespoons packed light or dark brown sugar, 1 teaspoon of the ground cinnamon, and 1/4 teaspoon of the kosher salt. Process until the crackers are the texture of sand, 20 to 30 seconds. Add the butter and pulse to combine, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir 1-1/2 cups crumbs, brown sugar, ground cinnamon, kosher salt, and butter together in a medium bowl.)
Transfer the mixture to the baking pan. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you prepare the filling.
Place 2 cups cold heavy cream and 1/4 cup of the powdered sugar in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on high speed until stiff peaks form, 2 to 4 minutes. Transfer to another bowl.
Place the cream cheese, 1/2 cup powdered sugar, 2 teaspoons of the vanilla extract, and remaining 1/4 teaspoon kosher salt in the bowl of the stand mixer (no need to wipe clean). Beat with the whisk attachment on medium speed until light and very fluffy, scraping down the sides with a flexible spatula halfway through, about 3 minutes total.
Transfer half of the whipped cream (about 2 cups) to the cream cheese mixture and gently fold together with a flexible spatula until just combined. Dollop half of the cream cheese mixture (about 2 cups) into the baking dish and spread into an even layer.
Place 3 tablespoons water and 2-1/2 teaspoons powdered unflavored gelatin in a small microwave-safe bowl and whisk well to combine breaking up any lumps. Microwave on HIGH power for 5 seconds. Whisk until the gelatin is dissolved.
Add the gelatin mixture, 1 (15-ounce can) pumpkin purée, the remaining 1/4 cup powdered sugar, 2 teaspoons pumpkin pie spice, and remaining 2 teaspoons vanilla extract to the remaining cream cheese mixture. Beat with the whisk attachment on medium speed until fluffy and smooth, about 30 seconds.
Dollop over the cream cheese mixture in the baking dish and spread into an even layer. Spoon the remaining whipped cream over the pumpkin layer and spread into an even layer. Cover and refrigerate for at least 2 hours or up to overnight.
When ready to serve, coarsely chop 1/4 cup pecans if desired. Grasping the excess parchment, transfer the pumpkin delight slab to a cutting board. Sprinkle with the pecans and dust with the remaining 1/4 teaspoon ground cinnamon. Cut into 9 to 12 pieces, wiping the knife between each cut for cleaner cuts.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM
This is from Yossy Arefo in The New York Times cooking e-newsletter. Yossy wrote, "Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper. The cake is light and fluffy with just enough spice to highlight the pumpkin flavor, while a generous pour of caramel sauce between the layers adds richness. (Store-bought caramel sauce will also work, but expect a slightly sweeter result.) For an impressive presentation, top the frosted cake with a bit more caramel sauce, and let it trail down the sides. It’s just the thing for a fall birthday treat or the Thanksgiving table."
Yield: 10 to 12 servings; Time: 2 hours, plus cooling
This was featured in "Not Everyone Loves Pie. For Them, There’s Cake.", and can be viewed online at https://cooking.nytimes.com/recipes/1019728-pumpkin-layer-cake-with-caramel-buttercream.
Ingredients
For the cake:
2-1/2 cups plus 2 tablespoons cake flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-3/4 cups granulated sugar
1 cup unsalted butter, softened
1 tablespoon cinnamon
1-1/2 teaspoons ground cardamom
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 teaspoon kosher salt
3 large eggs, at room temperature
2 teaspoons vanilla extract
2-1/2 cups pumpkin purée, at room temperature
For the caramel sauce (see note):
1 cup granulated sugar
2 tablespoons unsalted butter, softened
3/4 cup heavy cream, at room temperature
1 tablespoon whiskey or 2 teaspoons vanilla extract
1/2 teaspoon kosher salt
For the buttercream:
4 large egg whites
1 cup granulated sugar
2 cups unsalted butter, softened and cut into tablespoons
Pinch of kosher salt
Preparation
Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
Sift the flour, baking powder and baking soda into a large bowl.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.
Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.
Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.
Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.
Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1-1/2 cups.
Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.
Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.
Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.
Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn’t spill out the sides.
Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.
Spread the remaining buttercream in an even layer over the cake. If you’d like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.
Tip
You could use store-bought caramel sauce instead of making your own, but expect a slightly sweeter result. You’ll need approximately 1-1/2 cups.
SPOOKY GHOST CUPCAKES
This is from The Baker Chick. It makes 20 cupcakes, and can be viewed online here.
Ingredients
For the cupcakes:
1/2 cups sugar
3/4 cups unsweetened cocoa powder
1-1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons salt
3/4 cups buttermilk, room temperature
3 tablespoons vegetable oil
2 large eggs
3/4 cup warm water
1 teaspoon pure vanilla extract
Seven Minute Frosting:
3/4 cups sugar
1 tablespoon light corn syrup
2 tablespoons water
3 large egg whites
1/2 teaspoon pure vanilla extract
mini & regular chocolate chips for the face!
Instructions
For the Cupcakes:
Preheat oven to 350F. Line cupcake tins with liners, set aside.
In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
Make a small well in the middle of the bowl and add the buttermilk, oil, eggs, water and vanilla. Whisk the wet ingredients together and then incorporate the dry until smooth and lump-free.
Fill cupcake liners 2/3 of the way full and bake for 20-23 minutes. Allow cupcakes to cool while you make the frosting.
Frosting:
Place egg whites in the clean bowl of a stand mixer with a whisk attachment. In a small saucepan with a candy thermometer attached, combine the sugar, corn syrup and water.
On medium-high heat cook the sugar mixture until boiling. At that point- turn the mixer on medium high speed to get the egg whites to soft peaks. When the sugar mixture has reached 230F, slowly pour it down the side of the bowl in a steady stream while the mixture continues to run.
Beat on medium-high for about 7 minutes or until the bottom of the bowl is cool to the touch and stiff glossy peaks have formed. Add the vanilla right before you finish beating the frosting.
Pipe frosting onto the cupcakes right away (it gets a bit firm otherwise.) and decorate with the chocolate chips!
Notes:
Recipe adapted from Martha Stewart
PUMPKIN PIE
This yumminess is from The New York Times cooking enewsletter. The recipe begins, "Here is a no-fuss pumpkin pie that can be made using fresh or canned pumpkin purée, homemade or store-bought pie crust and fresh or ground ginger. No matter how you assemble it, you won't be disappointed in the outcome. Finish each slice with a dollop of whipped cream. Discover more ideas for the big day in our best Thanksgiving recipes collection."
Total Time: About 1 hour; Yield: One 9-inch pie
This was featured in "Pumpkin Pie From Scratch," and can be viewed online at https://cooking.nytimes.com/recipes/1015622-pumpkin-pie.
You might want to check out Melissa Clark's guide that goes along with this recipe, "How to Make a Pie Crust." Also, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more
Ingredients
2 cups pumpkin purée (canned or fresh)
3 eggs
2 tablespoons granulated sugar
2 tablespoons light or dark brown sugar
2 tablespoons molasses
1-1/2 cups evaporated milk or heavy cream
1/2 teaspoon ground cloves
2 teaspoons cinnamon
2 tablespoons fresh ginger, grated (or 1 teaspoon ground ginger)
1/2 teaspoon salt
19-inch blind-baked pie crust, homemade or store-bought
Preparation
Whisk all ingredients together in a bowl. Pour into crust. If there is extra filling, pour it into a baking pan for a crust-less pumpkin pie or custard.
Bake the pie for 10 minutes at 450 degrees, then approximately 35 minutes at 350 degrees or until set.
NO-BAKE PUMPKIN CHEESECAKE
This is from Carrie Parente, a Today food recipe developer. For this recipe, Carrie wrote, "In our book, it’s not fall without pumpkin incorporated into just about everything we consume. That could mean sipping a pumpkin spice latte, baking a pie or loaf of quick bread, or indulging in all three throughout the season. This pumpkin cheesecake has our hearts season after season. Our no-bake version calls for just seven ingredients and doesn’t require an oven, which means you can make it on repeat all year long."
Prep Time: 20 minutes; Yields: 1 (10-inch) cheesecake
To view this online, go to https://www.today.com/recipes/no-bake-pumpkin-cheesecake-recipe-t152612.
Ingredients
12 sheets graham crackers (or 2 cups graham-cracker crumbs)
8 tablespoons butter, melted (if using unsalted butter, add 1/4 teaspoon salt)
1 cup heavy whipping cream
2 (8-ounce) blocks cream cheese, softened
1 cup light brown sugar
1 (15-ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Preparation
Add graham crackers to a food processor and process until fine crumbs form. Alternatively, you may put graham crackers in a large, resealable plastic bag and crush with a rolling pin. Stir together graham cracker crumbs, butter and salt (if using unsalted butter). The mixture should look like wet sand. Firmly press mixture into a 9-inch or 10-inch springform pan, covering the bottom and 1 to 2 inches up the side. Place the crust in the freezer until filling is ready.
Add heavy cream to a bowl. Using a stand mixer or hand mixer, whip until stiff peaks form. Set aside.
In bowl of stand mixer fitted with paddle attachment, beat cream cheese and sugar until smooth. Beat in pumpkin puree, cinnamon, nutmeg and vanilla extract until combined, scraping sides of bowl as needed. Fold whipped heavy cream into cream cheese mixture.
Pour creamy mixture into the prepared shell. Cover with plastic wrap and refrigerate until firm, at least 4 hours, but preferably overnight.
When ready to serve, run a knife between cheesecake and pan. Unclasp sides and remove cheesecake. Top with sweetened whipped cream and a dusting of cinnamon, if desired, before serving.
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