- 1 refrigerated pie crust, (from 14.1-ounce package)
- 1 cup semi-sweet chocolate chips
- 3 tablespoons milk
- 4 eggs
- 3 tablespoons butter, melted
- 2 teaspoons mccormick® all natural pure vanilla extract
- 1 cup dark corn syrup
- 1 cup sugar
- 1/2 teaspoon McCormick® Ground Cinnamon
- 1/4 teaspoon Mccormick® Ground Allspice
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
- Preheat oven to 425°F. Line 9-inch deep-dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325°F.
- Meanwhile, microwave chocolate chips and milk in a medium microwavable bowl on high for 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over the crust.
- Beat eggs in a large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place a ring of foil around the edges of the crust to prevent over-browning.
- Bake 55 to 60 minutes or until filling is puffed and the center is still soft enough to move when shaken gently. Cool on a completely wire rack.
- 1 (9 inch) pumpkin pie (store-bought or your favorite recipe, mine is from the back of the Libby's can!)
- 1 (9 inch) pecan pie (store-bought or your favorite recipe)
- 1 large granny smith apples
- 3 tablespoons unsalted butter
- 3 tablespoons dark brown sugar
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1⁄2 cup buttermilk
- 1 teaspoon vanilla extrac
CINNAMON BUTTERCREAM FROSTING:
- 4 large egg whites (totally clean, no yolks!)
- 1 cup granulated sugar
- 1 lb unsalted butter
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 6oz butter (melted)
- 6oz brown sugar
- 6oz ap flour
- 6oz rolled oats.
- 1/2 tea salt
- 1 tea cinnamon
- Preheat the oven to 350.
- Spray a 8” cake pan with non-stick spray and line with a round of parchment paper.
- Mix dry. Add melted butter. Bake at 350 stirring every 6 minutes until golden brown and toasted.
MAKE THE APPLE TOPPING:
- Peel, core and cut it into quarters. Slice each quarter into very thin (1/16”) slices. Melt the butter in the microwave. In a bowl, toss the butter, brown sugar and apples together. Spread the apple mixture into a thin layer in the bottom of the prepared cake pan and bake in the oven for 10 minutes; the sugar and butter should be melted and the apples should start to soften. There may be a little liquid that has seeped out of the apples, that is fine. Let the pan cool while you make the cake.
MAKE THE SPICE CAKE:
- Put the flour, baking powder, baking soda, salt, and spices in a medium bowl and whisk until blended together. In a large mixing bowl whisk the oil and sugar together, it’s actually easier to do this by hand than with an electric mixer. If you really like the mixer, use it. Add both of the eggs and whisk until smooth, you don’t have to spend a lot of time on this, just whisk it together. Add the buttermilk and vanilla and whisk until incorporated. Add the dry ingredients in two installments, whisking until blended.
- Carefully pour the batter over the apple layer. If you dump it on top, you run the risk of displacing the apples and ruining the pretty apple design! (it will still taste good).
- Return the pan to the oven and bake at 350 degrees for 20 to 30 minutes until the center of the cake is fully cooked. Once the cake has cooled for 20 minutes, flip it out of the cake pan and onto a cooling rack. Remove the parchment. Let cool fully while you make the frosting.
MAKE THE CINNAMON BUTTERCREAM FROSTING:
- Find a pot that will fit the bottom of the bowl of a kitchenaid, fill it with three inches of water and bring to a simmer. Place the egg whites and the sugar in the mixer bowl and place over the simmering pot of water. Stir the mixture until the sugar has dissolved and the mixture is warm, about 4 minutes.place the bowl on the mixer fitted with the whisk attachment and beat on medium high until cool (about 8 to 10 minutes). Cut the butter into 1 inch cubes and gradually add to the mixer. Mix until the butter has incorporated and the frosting is light and fluffy (about 5 minutes). Add the salt, vanilla and cinnamon and whisk until combined.
ASSEMBLE THE PIECAKEN:
- It is easier to assemble the piecaken if the pies are chilled.
- With a small knife, cut the outer crust off the pies, leaving only the filling and the bottom crust. With a serrated knife, cut off what was the top of the cake, which is now on the bottom. Do this by cutting straight through the cake horizontally about a half inch up the side of the cake. Reserve the scraps for snacking.
- On an 8 inch cake board or serving plate, place the pecan pie. Spread a ½ inch layer of frosting over the top of the pie. Place the pumpkin pie on top and spread a ½ inch of frosting on top. Place the cake, apple side up, on top of the frosting. With a serrated knife, trim the sides of the cake to be flush with the pies.
- Eat the scraps.
- Using an offset spatula, spread a ½ inch layer of frosting around the cake, covering the sides. Using a piping bag with whatever tip you want, pipe a pretty border around the top of the cake. I like to leave the top of the cake unfrosted so you can see the apples. Press oat crumble into sides of cake.
- Refrigerate the piecaken for at least an hour or tightly wrapped for up to 5 days.
- Let sit at room temperature for an hour before serving so the buttercream softens.
- Cut the piecaken into 8 to 12 slices using a sharp knife dipped in hot water.
- Serve with whipped cream or ice cream!
- 1¼ cups (284 grams) unsalted butter, softened
- 2 cups (400 grams) granulated sugar
- 3 large eggs (150 grams), room temperature
- 1 large egg yolk (19 grams), room temperature
- 1½ teaspoons (6 grams) vanilla extract
- 2 cups (250 grams) all-purpose flour
- ½ cup (43 grams) unsweetened cocoa powder
- 1½ teaspoons (7.5 grams) baking powder
- ¾ teaspoon (2.25 grams) kosher salt
- 1 cup (240 grams) whole buttermilk
- 1 (1-ounce) bottle (29 grams) liquid red food coloring
- Cream cheese filling (recipe follows)
- Garnish: confectioners’ sugar, sugared rosemary
CREAM CHEESE FILLING (Makes about 1⅓ Cups):
- 8 ounces (226 grams) cream cheese, softened
- 1 tablespoon (14 grams) unsalted butter, softened
- ½ cup (60 grams) confectioners’ sugar
- 1 large egg yolk (19 grams)
- ½ teaspoon (2 grams) vanilla extract
- Preheat oven to 350°f (180°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, cocoa, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl. Add food coloring and stir until combined.
- Spray a 10-cup bundt pan with baking spray with flour. Spoon two-thirds of batter (about 936 grams) into prepared pan. Gently tap pan on counter several times. Using a small spoon, make a well in center of batter, slightly pushing batter up sides and center of pan. Spoon cream cheese filling into well, making sure filling does not touch sides of pan, and gently tap on counter to release any air bubbles. Using a knife, swirl filling and batter, being careful not to touch sides of pan. Spoon remaining batter on top. Swirl filling and batter again, being careful not to touch sides of pan. Tap pan on a kitchen towel-lined counter a few times to settle batter and release any air bubbles. Smooth top with an offset spatula.
- Bake until a wooden pick inserted near center comes out clean, 1 hour and 5 minutes to 1 hour and 10 minutes. Remove from oven, and immediately tap pan on counter 4 to 5 times to release any air bubbles from cream cheese filling. Let cool in pan for 30 minutes. Invert pan onto a wire rack, and let cake cool in pan for 5 minutes. Remove pan, and let cake cool completely. Garnish with
- Confectioners’ sugar and sugared rosemary, if desired. Cover
- And refrigerate for up to 3 days.
DIRECTIONS CREAM CHEESE:
- In a medium bowl, beat cream cheese and butter with a mixer at medium speed until combined and smooth, about 2 minutes. Add confectioners’ sugar, egg yolk, and vanilla. Beat until smooth, about 1 minute.
PRO TIP: If the filling touches the pan, it allows the cake to crack easily, and the cake will split when removed from the pan. Creating a well for the filling in the center of the batter helps keep the filling from the edges.
- 1 single crust of all-butter double-crust pastry (recipe below)
- ¾ cup pure maple syrup, grade b
- ½ cup light brown sugar, packed
- ½ cup light corn syrup
- ½ tsp salt
- 2 tbsp bourbon (optional)
- ¼ cup (½ stick) unsalted butter cut into pieces
- 1¾ cups hazelnuts husked/skinned, coarsely chopped
- 3 large eggs
- 1 tsp vanilla extract
- Gold metallic color dust or food spray (optional)
ALL-BUTTER DOUBLE-CRUST PASTRY RECIPE:
- ½ cup ice water
- 1 tablespoon white vinegar
- 2½ cups all-purpose flour
- 1 cup cold unsalted butter, cut into ½ -inch cubes
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- Line a 9-inch pie plate with pastry, decorate or crimp edge and place in freezer until ready to fill.
- Heat oven to 350°F with rack in the lower third. Bring maple syrup, brown sugar, corn syrup and salt to a boil in saucepan over medium heat, stirring until sugar dissolves. Continue boiling 1 min, reducing heat as needed to prevent mixture from boiling over. Remove pan from heat. Add bourbon and butter and stir until butter melts. Let cool to lukewarm.
- Beat together eggs and vanilla, whisk in cooled maple mixture. Spread hazelnuts in frozen crust in the pie plate and pour over hazelnuts in the crust.
- Bake pie until filling is set and slightly puffed, about 1 hr; cover crust with foil for the last 20 min to prevent over-browning. Cool completely.
- Toss some extra hazelnuts with a little metallic dust, or spray with gold food spray for garnish. Store pie, covered, for up to a day
ALL-BUTTER DOUBLE-CRUST PASTRY:
Makes 2 single crusts
- Mix together the ice water and vinegar; set aside.
- Mix flour, sugar, and salt in a food processor. Add butter and pulse until butter is the size of peas. Add ⅓ cup water-vinegar mixture in a slow stream and pulse several times. Pinch dough to see if it is holding together. If it’s not, add more water, 1 tablespoon at a time, pulsing once or twice after each addition, until the dough just holds together.
- Working quickly so the butter doesn’t soften, gather dough together and divide in half. Form dough into two disks, wrap each disk in plastic wrap, and chill 30 minutes or overnight.
Tara’s Tip: you can use edible gold spray paint to spray extra hazelnuts for garnish. It makes a pretty metallic decoration!
FOR THE CAKE:
- 12 tbsp. (169.5 g) unsalted butter room temperature
- 1 1/2 cups (300 g) granulated sugar
- 3 large egg whites room temperature
- 2 large egg room temperature
- 1 cup (240 g) buttermilk room temperature
- 1 tsp. (4.2 g) pure vanilla extract
- 2 3/4 cups (316 g) cups cake flour
- 3/4 cup (115 g) finely ground pistachios
- 1 package pistachio jell-o pudding mix 3.4 ounce package
- 1 tbsp. (12 g) baking powder
- 1/2 tsp (2.8 g) salt
- Zest of one large lime
FOR THE CRANBERRY COMPOTE:
- 12 ounces (340 g) fresh cranberries
- 1/2 cup (118.3 g) water
- 1 cup (200 g) granulated sugar
- 1 tbsp. ( 8 g) corn starch sifted
FOR THE BUTTERCREAM:
- 2 cups (452 g) unsalted butter slightly cold
- 6 cups (750 g) powdered sugar measured and then sifted
- 1 teaspoon (4.2 g) vanilla extract
- 1/4 cup (57.75 g) heavy whipping cream
- Pinch of salt
- 4 tbsp. (58 g) strained juice from cranberry compote
*this buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.
For the Cake:
- Preheat your oven to 350 degrees F. Spray three 8- inch or four 6-inch pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
- In a medium-size bowl, combine the egg whites, whole eggs, and vanilla. Set aside.
- In another mixing bowl, combine the cake flour, pistachios, baking powder, salt, lime zest and Jell-O mix. Stir with a whisk and then set aside.
- In a bowl of an electric mixer fitted with a paddle attachment, beat the butter and the sugar until light and fluffy, about two minutes.
- Add the egg mixture in a few additions, making sure to scrape down the sides and bottom of the bowl between each one. Beat until well blended, about one minute.
- With your mixer on low speed, alternately add the flour mixture and the buttermilk, starting and finishing with the flour mixture. Between each addition, you're only mixing for about 10-20 seconds. Once all of the flour mixture and buttermilk are added, keep your mixer on low speed and mix until the ingredients are incorporated. This should only be about 30 seconds or so. Make sure to scrape down the bottom and sides of the bowl and mix again for just 10 to 20 seconds. Over mixing your batter will cause it to sink, not rise, or taste dense.
- Divide batter evenly among your prepared pans, about 16 oz of batter in each for the 8-inch pans or 12 oz in the 6-inch pans.
- Bake the cakes for about 22 to 25 minutes, or until a toothpick comes out with a few crumbs on it. Let cool on wire racks for 10 minutes before inverting them onto cooling racks to cool completely.
- After the cakes are cooled completely, level the tops, if needed. You'll then wrap each cake layer in plastic wrap and freeze for at least an hour before decorating. It's important to use slightly-chilled cakes when you decorate. The colder cakes will make it easier to handle and you'll have less crumbs get into your crumb coat.
- If you're making the cakes several days ahead of time, you'll freeze the layers and then give them about 30 to 60 minutes to thaw before decorating.
For the Cranberry Compote:
- In a saucepan, combine the cranberries, sugar, and water over medium heat. Stir to dissolve the sugar and then cover to allow the cranberries to cook and soften.
- When the cranberries have softened and begin to pop, slowly add the sifted corn starch and stir until it is incorporated. (If you don't sift the cornstarch, you'll likely get white clumps in the compote that are hard to dissolve).
- Allow the cranberries to simmer for another 5-10 minutes. The mixture will become thick and somewhat jelly-like. Transfer to a heatproof bowl and let cool to room temperature or store, covered, in the refrigerator until ready to use.
For the Buttercream:
- In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
- With the mixer on low speed, gradually add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
- Slowly add the heavy cream, followed by the vanilla, pinch of salt and strained cranberry sauce. Once incorporated, turn the speed to medium-high and beat the frosting for 3 to 5 minutes.
- Be sure to mix the frosting by hand with a spatula or wooden spoon before apply your final coat of frosting. This will help push out the air pockets and create a silky, smooth buttercream which will be easier for you to smooth.
- Spread a little dollop of frosting on a cake board or cake plate to hold your cake in place. Place your first cake layer, top side up, in the center of the cake board.
- Evenly spread about 3/4 cup frosting over the cake and then pipe a small rim of frosting around the edge of the cake to create a barrier for the cranberry compote.
- Fill the center of the cake with about 1/2 to 3/4 cup compote. You don't want to overfill the center so the compote doesn't spill out the sides. Reserve any leftover compote and serve a scoop of it with the slice of each cake.
- Follow these steps for the next cake layer and filling.
- Place the final cake layer, top side down, on the last layer of filling.
- Apply a thin layer of frosting around the entire cake. This is your crumb coat, which will lock in your crumbs. Freeze the cake for 10 to 15 minutes.
- Once the crumb coat is set, finish frosting the cake with the remaining buttercream.
- Use fresh cranberries and pistachios for decorating.
If you want to pipe additional decorations on or around your cake, I suggest making an extra half batch of my frosting.
GINGERSNAP COOKIE CRUST:
- 180g / 1 ½ cup gingersnap, crushed
- 58g / ¼ cup light brown sugar (or dark brown is you like more molasses flavor)
- 2 tbsp / 25g sugar
- 75g / ⅓ cup butter, melted
PUMPKIN CREAM CHEESE ICE CREAM:
- 225g / 8 oz cream cheese
- 106g / ½ cups light brown sugar
- 50g / ¼ cup sugar
- 1 tsp cinnamon
- ½ tsp ginger, ground
- ½ tsp nutmeg
- ½ tsp salt
- 113g / ½ cup sour cream
- 225g / 1 cup pumpkin
- 1 tsp vanilla extract
- 450g / 2 cups heavy cream
- ½ tsp lemon juice
BROWN SUGAR MERINGUE:
- 225g / 1 cup egg whites
- 1 tsp. Cream of tartar
- 100g / ½ cup sugar
- 319g /1 ½ cup light brown sugar (packed)
- 113g / 1/2 cup water
GINGERSNAP COOKIE CRUST DIRECTIONS:
- Pre-heat oven to 350 degrees
- Prepare a 9” pie pan: spray with pan coating line with a circle of parchment paper. Reserve.
- In a medium bowl mix crushed gingersnap cookies, sugars, and butter until it looks like wet sand. If your cookies are on the drier side you might need a whisper more butter.
- Press the gingersnap cookies into the prepared shell.
- Use the back of a flat-sided cup measure to press crumbs in evenly.
GINGERSNAP COOKIE CRUST BAKE:
- 10 - 12 minutes until the crust is set.
- Cool completely before adding the pumpkin base.
- Once cool you can also place the cooled shell in the freezer to quicken the process!
PUMPKIN CREAM CHEESE ICE CREAM DIRECTIONS:
- In the bowl of a standing electric mixer, on medium speed paddle the cream cheese, sugars, spices, and salt for 2 minutes.
- Scrape down
- Paddle again smooth.
- Add the sour cream, pumpkin vanilla extract. Paddle to combine. Scrape down.
- Stream in heavy cream and lemon juice.
- Freeze according to manufacturer instructions.
*Pour into the prepared pie shell.
- Alternately, follow steps 1 - 4 then in a separate bowl whip heavy cream to soft peaks.
- Fold cream into pumpkin base. Pour into prepared shell.
BROWN SUGAR MERINGUE DIRECTIONS:
- In a bowl of a standing electric mixer fitted with a whip attachment, add egg whites and whip on medium speed.
- While the meringue is whipping place the saucepan with the water and brown sugar on a medium flame. When the sugar reaches 235 degrees f remove from heat.
- When the whites begin to foam add in the cream of tartar and 1 tbsp. Granulated sugar.
- Continue to whip whites and add remaining granulated sugar – this will help the meringue from “burning out.”
- Hold the pot with the brown sugar syrup at an angle and gradually stream into the whipping whites, being careful not to stream onto the whip attachment.
- Once all the sugar is added, stop and scrape down.
- Continue to whip on high speed for 3 minutes until meringue reaches 120 degrees f.
- Transfer to a piping bag fitted with #4 or medium round piping tip.
*NOTE: Use meringue immediately.
- 2 cups heavy cream
- ½ cup sugar
- ½ teaspoon freshly ground nutmeg
- ¼ teaspoon kosher salt
- ¼ cup dark rum
- 6 egg yolks, room temperature
- 6 - 9 tablespoons superfine sugar
Preheat oven to 300℉. Arrange 4 - 6 creme brûlée dishes or ramekins in two 9 x 13 x 2-inch baking pans or a large roasting pan.
In a medium saucepan, combine heavy cream, sugar, nutmeg and salt. Bring to a simmer over medium-high, stirring to dissolve the sugar, about 2 - 4 minutes. Remove from heat and add the rum.
In a medium bowl, whisk the egg yolks. Add the warm cream mixture in a slow stream to the egg yolks, whisking constantly. Strain the custard through a fine-mesh sieve into a clean bowl or liquid measuring cup.
Divide custard between the dishes, filling each ¾-full. Carefully pour enough hot water into each baking pan to come halfway up the sides of the dishes. Cover pans with foil and bake for 20 minutes and the edges of the custard are set, but the center has a slight jiggle when the dish is lightly shaken.
Remove dishes from the water bath and let cool completely to room temperature. Refrigerate for at least 2 hours. Just before serving, sprinkle the top of each custard evenly with 1 ½ tablespoons of superfine sugar. Use a kitchen blowtorch to evenly melt and caramelize the sugar. Allow the caramelized sugar to cool and harden for approximately 5 minutes before serving.
- ¼ cup unsalted butter, cut into half inch pieces
- 1/3 cup sugar
- 2 tsp. sugar
- ¼ tsp salt
- 2/3 tsp. vanilla extract
- 1 large egg at room temperature
- 1 cup plus 2 tbsp all purpose flour, sifted
- Cookie cutter and extra flour as needed
- Using a hand mixer, cream the butter on medium speed until pale yellow, about 2 minutes. Scrape down the sides of the bowl. Add the sugar, salt, and vanilla. Cream on medium speed until smooth, about 1 minute. Stop and scrape down the sides of the bowl.
- Add the eggs and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Scrape down the sides of the bowl.
- On low speed, add the flour. Beat until all the flour is incorporated. Scrape down, mix for 15 seconds, or until you have an even dough.
- Place the dough between two sheets of parchment, roll it out 1/4 inch thick and freeze it at least 1 hour.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- When the dough has chilled, carefully peel off the parchment and place the dough on a work surface dusted lightly with flour. Because it holds its shape in the oven, sugar cookies make a great cookie-cutter cookie. Dip the cookie-cutter in flour as needed. Once on the baking sheet, the cookies can be decorated with colored sugars or candy sprinkles or dusted with granulated sugar.
- Set pressure valve to seal and lower sealing lever.
- Bake the cookies, one sheet at a time for 7-9 minutes, or until golden brown around the edges. When time is up, carefully turn the pressure valve to vent and wait for steam to escape. Slowly raise the sealing lever and press the door release button. Remove from the oven and carefully slide the parchment onto a work surface. Wait at least 5 minutes before serving. Cut-out cookies can be iced after baking.
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 large egg
- 1 1/4 cups buttermilk
- 4 large apples, such as fuji or gala
- Vegetable oil, for frying
- Homemade or store-bought caramel sauce, for serving
- Circular cookie cutters in graduated sizes; deep-fry thermometer
APPLE FRITTER RING INSTRUCTIONS:
- In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, sugar and salt. In a separate large bowl, whisk together the egg and buttermilk and then whisk the egg mixture into the flour mixture just until combined.
- Slice the apples into 1/4-inch-thick rounds. Using the cookie cutters, cut each apple slice into rings, discarding the center core.
- Add 3 inches of oil to a large heavy-bottomed pot set over medium heat. Line a sheet tray with paper towels.
- When the oil reaches 350°f on your deep-fry thermometer, begin by dipping each apple slice in the batter, shaking off any excess then carefully lowering it into the oil. Add several apple slices to the oil but do not overcrowd the pot. Flip the apple slices occasionally so that they brown on all sides then using tongs, transfer them onto the paper towel-lined baking sheet. Repeat the battering and frying process with the remaining apple rings.
- Serve the apple rings immediately with caramel sauce for dipping.
- You can coat the fried apple rings in cinnamon and sugar rather than serve them with caramel sauce.
- It's important to shake off as much excess batter as possible to ensure the apple rings fry quickly.
- The moisture in the apples results in the apple rings having a soft, pancake-like texture rather than a crunch.