Baked Pumpkin Dessert

INGREDIENTS

FOR THE PUMPKIN LAYER

1 kg (2.2pounds) pumpkin, such as Sugar Pie or Sugar Bush, peeled and cut into 2-inch chunks

1 1/4 cups granulated sugar (about 9ounces; 250g), see notes

1 tsp cinnamon pdr

1/2 tsp cloves pdr

1/4 tsp nutmeg pdr

 For the Sweet Béchamel Layer:

3 tbsp unsalted butter or ghee (1 1/2 ounces; 42 g)

3 tbsp (24 g) all-purpose flour

2 cups (480 ml) whole milk, room temperature

1 cup (240 ml) pumpkin liquid, from above

1/4 cup cream cheese (2 ounces; 57 g), optional

1/4 tsp vanilla extract

1/4 tsp nutmeg pdr

1 tsp rose water/

 

To Assemble:

1/4 cup toasted unsweetened coconut flakes (3/4 ounces; 21 g)

1/4 cup toasted walnuts (1 ounce; 28 g)

3 tbsp raisins (1 1/2 ounces; about 40 g), see notes

1 tbsp granulated sugar (1/2 ounce; 15 g), for sprinkling, optional

 

Preparations 

For the Pumpkin: In a large bowl, toss pumpkin with sugar until evenly coated. Transfer to a colander and set over now-empty bowl. Set aside for at least 1 hour and up to 8 hours to draw out excess water. Reserve liquid; you should have at least 1 cup.  

 Transfer drained pumpkin to a large Dutch oven or heavy-bottomed pan and season with cinnamon, cloves, and nutmeg. Cook over low heat, stirring occasionally, until pumpkin is tender, about 20 minutes. (If pumpkin becomes too dry and begins to stick to bottom of pot, add 1/4 cup water.) 

For the Sweet Béchamel Sauce: In a medium saucepan, melt butter or ghee over medium-high heat. Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add 1 cup reserved pumpkin liquid and milk in a thin, steady stream, whisking thoroughly and getting into all corners of the pan to maintain a smooth texture. Whisk in cream cheese, vanilla, and nutmeg. 

Continue to cook, stirring, until sauce comes to a simmer and begins to thicken slightly, about 1 minute. Reduce the heat to low and cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 3 minutes. Remove from heat; set aside. 

To Assemble: Adjust oven rack to middle position and preheat to 350°F (175°C).  

Using a potato masher, mash cooked pumpkin and, using a flexible spatula, spread it evenly across the bottom of a 9-by-9-inch baking dish. Sprinkle with toasted coconut, sultanas, and walnuts. Pour warm béchamel over the pumpkin and nuts, using a flexible spatula to spread it evenly from edge to edge. Sprinkle with sugar, if desired. 

Bake until béchamel is bubbly and dessert is fragrant, about 20 minutes. Preheat broiler to high, and broil, checking frequently to prevent burning, until béchamel is golden brown and caramelized, 2 to 3 minutes. Alternatively, use a kitchen torch to brown top of dessert (hold torch 1- to 2-inches away from the surface). Serve warm, at room temperature, or chilled for a more custard-like texture. 

 

Notes

The sweetest pumpkin varieties are typically labeled as "sugar" or "pie" pumpkins, known for their naturally sweet, smooth-textured flesh and smaller size. Look for varieties like Sugar Pie, Baby Pam, and Sugar Bush. Though technically a winter squash, butternut squash is also prized for its sweetness and can be an excellent substitute for pumpkin in both savory and dessert recipes. 

 

Make-Ahead and Storage

The dish can be assembled up to 1 day in advance, loosely covered with plastic wrap, and refrigerated until you're ready to bake.

Once cooled, the finished dish can be wrapped tightly in plastic and frozen for up to 1 month. Thaw in fridge overnight. Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, warm individual portions in the microwave until heated through. Alternatively, the entire baking dish can be reheated in a 350°F (175°C) oven until warmed through.

 

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Chocolate Peanut Butter Cheesecake Bars

 Ingredients

For the crust

24 cream-filled chocolate sandwich cookies, such as Oreos (about 9 ounces; 255 g)

6 tbsp (85 g) unsalted butter, melted

For the cheesecake

8 ounces (226 g) cream cheese, softened

1/2 cup confectioners' sugar (2 1/3 ounces; 67 g)

1/3 cup sweetened creamy peanut butter (such as Skippy or Peter Pan) (3 ounces; 83 g)

3/4 tsp vanilla extract

1/2 cup heavy whipping cream (120 ml), chilled

For the topping

5ounces (142g) semisweet chocolate (60% cacao), finely chopped (about 3/4cup)

1/3 cup (80 ml) heavy whipping cream

1 tbsp (15 ml) light corn syrup

Chopped salted roasted peanuts, for sprinkling

Flaky sea salt, such as Maldon, for garnish (optional)

 

Preparations

For the crust 

Line an 8-inch square baking pan with aluminum foil, leaving a 1-inch overhang on all sides. 

In a food processor, process chocolate sandwich cookies until finely ground, about 12 to 14 pulses. Add butter and pulse until well combined and evenly moistened, 4 to 6 pulses. Using a straight-sided measuring cup or the bottom of a glass, firmly press cookie mixture evenly over bottom of prepared pan. Chill, uncovered, in freezer while preparing filling. 

 

For the Cheesecake:

In a large bowl with a hand-held electric mixer, or in the bowl of a stand mixer fitted with whisk attachment, beat cream cheese on medium speed until smooth and creamy, 2 to 3 minutes, scraping sides of bowl as needed. Add confectioners' sugar, peanut butter, and vanilla, and beat on medium speed until smooth and combined, about 1 minute. 

  

 

In a separate large bowl, whisk cream by hand until stiff peaks form, 2 to 3 minutes. Fold whipped cream into cream cheese mixture in two additions until combined; spread evenly over prepared crust. Loosely cover with plastic wrap and refrigerate until set, about 4 hours. 

For the Topping:

After peanut butter mixture has set, fill a medium saucepan with 1 inch of water, bring to a boil over medium-high heat, then reduce to a simmer. In a medium heatproof bowl, add chocolate, cream, and corn syrup. Place bowl with chocolate over simmering water and cook, stirring frequently with rubber spatula, until melted and smooth, 2 to 3 minutes. Let cool, off-heat, for 5 minutes. Spread chocolate mixture evenly over chilled cheesecake bars, then sprinkle evenly with peanuts. Refrigerate, uncovered, until firm, about 1 hour. 

  

Using overhanging aluminum foil as handles, lift cheesecake from pan. Using a small knife or small offset spatula, loosen sides of cheesecake from aluminum foil. Cut into 16 (2-inch) squares, wiping knife clean between each cut. Garnish with flaky sea salt, if using. Serve. 

 

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Cloud Bread is the Latest Food Trend and it is Delicious - No Carbs

I didn't think it possible to prepare bread with no carbs, but this recipe proved me wrong. Known as cloud bread, this carb, and gluten-free bread is soft, airy and fluffy, and so delicious - it practically melts in your mouth. It is an ideal replacement for traditional homemade bread, and it is also high in protein. 

So how do you make it? 

All you need is three ingredients: eggs, cream cheese and cream of tartar. The recipe below includes a couple of optional ingredients too - bits of rosemary were added for a more flavorful kick. The result? Patty-shaped bread, or as the name implies, clouds.

Ingredients  

3 eggs, separated 

3 tbsp cream cheese 

1/4 tsp baking powder (or cream of tartar) 

Optional:  

1 tbsp of honey (or a natural sweetener) 

Salt 

Garlic Powder 

Rosemary

Instructions:  

1. Preheat the oven to 300°F. Meanwhile, separate the eggs, removing the yolk from the white. 

2. In one bowl, mix the egg yolks, cream cheese, and honey until smooth. 

3. In the second bowl, add 1/4 teaspoon baking powder (or cream of tartar if using) to the whites and beat the whites on high speed until they are fluffy, with firm peaks. The egg whites should have a whipped cream consistency. 

4. Then, fold the egg yolk mixture into the egg whites carefully and slowly, retaining, as much as possible the fluffiness of the egg whites. Do not let the mixture melt. 

 5. Spoon the mixture into 10-12 even rounds on a baking sheet and sprinkle with rosemary (if using) and put in the oven. 

6. Bake the bread for 17 to 20 minutes on the middle rack, then broil for 1 minute until they become golden brown. 

7. Remove from the oven, leave to cool and enjoy. 

Storage: Cloud bread may be stored in a container for three days on the counter and seven days in the refrigerator. It can also be stored in the freezer. 

Enjoy! This guilt-free treat works great as a hamburger bun or sandwich bread. You can toast it and enjoy with jam for a tasty breakfast.

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Cheesecake Iced Latte

Ingredients:

For Foamy Coffee:

Instant Coffee | 2tsp – 1/2 Tbsp

Sugar | 1/2 Tbsp (Adjust To Taste)

Hot Water | 2 Tbsp

For Cheesecake mixture:

 Cream Cheese | 2 Tbsp (Softened)

Whipping Cream | 2 Tbsp (Chilled)

Condensed Milk | 1-2 Tsp

Salt | A Pinch

For Biscuit crumble:

Biscuits | 6-8

Butter | 1 Tbsp (Melted)

  

Method:

Make the foamy coffee by adding instant coffee, sugar and warm water in a tall glass and froth it using a frother until creamy and foamy.

To make the cheesecake mixture, add whipping cream in a glass along with cream cheese, condensed milk and a pinch of sea salt, whip it until you get soft peaks.

For the biscuit crumble, add your choice of biscuits into a chopper along with some melted butter and blitz it until you get fine biscuit crumble.

For the assembly, add loads of ice cubes to a glass, add milk of your choice, spoon and add a layer of the creamy coffee foam followed by a layer of the cheesecake mixture.

Finally, top the drink with the biscuit crumble, and your ridiculously addictive and indulgent Cheesecake Iced Latte is ready!

 

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Elote (Mexican Street Corn)

  

 Straight from the vibrant streets of Mexico, Elote is a flavour-packed experience. Charred corn smothered in a creamy, cheesy, and slightly spicy dressing, garnished with coriander leaves and served with a squeeze of lime—this dish is summer on a stick.

 

Ingredients

4 ears corn

2 tbsp mayonnaise

2 tbsp cream cheese

1/2 cup grated Parmesan cheese

1 tsp chilli flakes

1 lime (cut into wedges)

1 sprig fresh coriander leaves

Method

Bring a large pot of salted water to boil over medium heat. Add the corn ears and cook until tender for 10 minutes.

Brush the corn with melted butter and grill the corn on medium heat until slightly charred.

Mix the mayonnaise and cream cheese together and spread a thin layer around the corn ears.

Sprinkle generously with grated Parmesan cheese and sprinkle the chilli powder as desired.

Serve garnished with cilantro with a lime wedge on the side for squeezing on top. Serve hot.

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Mexican Street Corn

  

Ingredients

 4 ears corn

2 tbsp mayonnaise

2 tbsp cream cheese

1/2 cup grated Parmesan cheese

1 tsp chilli flakes

 1 lime (cut into wedges)

1 sprig fresh coriander leaves

 

Method

Bring a large pot of salted water to boil over medium heat. Add the corn ears and cook until tender for 10 minutes.

Brush the corn with melted butter and grill the corn on medium heat until slightly charred.

Mix the mayonnaise and cream cheese together and spread a thin layer around the corn ears.

Sprinkle generously with grated Parmesan cheese and sprinkle the chilli powder as desired.

Serve garnished with cilantro with a lime wedge on the side for squeezing on top. Serve hot. 

 

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Strawberry Pretzel Salad

  

Ingredients

2 cups crushed pretzels

¾ cup butter, melted

3 tbsp white sugar

1 (8 ounce) package cream cheese, softened

1 cup white sugar

1 (8 ounce) container frozen whipped topping, thawed

2 (3 ounce) packages strawberry flavored Jell-O

2 cups boiling water

2 (10 ounce) packages frozen strawberries

 

Preparations

 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C). 

Stir crushed pretzels, melted butter, and 3 tablespoons sugar together until well-combined; mix well and press mixture into the bottom of a 9x13-inch baking dish. 

Bake in the preheated oven until set, about 8 to 10 minutes; set aside to cool.

Place cream cheese and 1 cup sugar in a large bowl. Beat with an electric mixer until smooth; fold in whipped topping. Spread mixture onto cooled crust. 

Dissolve gelatin in boiling water. Stir in still-frozen strawberries and allow to set briefly. Pour and spread over cream cheese layer; refrigerate until set, at least 2 hours.  

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Strawberry Angel Food Dessert

  

Ingredients

1 (10 inch) angel food cake

2 (8 ounce) packages cream cheese, softened

1 cup white sugar

1 (8 ounce) container frozen whipped topping, thawed

1 quart fresh strawberries, sliced

1 (18 ounce) jar strawberry glaze

 

Preparations

 Gather all ingredients.

  

 Crumble or cut cake into bite-sized pieces. Arrange in a 9x13-inch dish. 

  

 Beat cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. 

 

Press cake down to form a layer. Spread cream cheese mixture over cake layer. 

 

Combine strawberries and glaze in a bowl until strawberries are evenly coated.

 

 Spread over cream cheese layer. 

Chill before serving. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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