Pate Brisee (Short Crust Pastry):

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces

1/8 to 1/4 cup (30 - 60 ml) ice water

Pecan and Gingersnap Layer: (optional)

1/4 cup (25 grams) pecans, toasted and ground

1/4 cup (25 grams) crushed gingersnap cookies

Pumpkin Filling:

3 large eggs

2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin

1/2 cup (120 ml) heavy whipping cream

1/2 cup (110 grams) light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

Maple Whipped Cream:

1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons pure maple syrup


Pate Brisee:  In a food processor, place the flour, salt, and sugar and process until combined.  Add the butter and process until the mixture resembles coarse meal (about 15 seconds).  Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.  If necessary, add more water.  Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball.   Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using.  This will chill the butter and relax the gluten in the flour. 

After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle.  (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).)  Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan.  Brush off any excess flour and tuck the overhanging pastry under itself.  Use a fork to make a decorative border.  Alternatively, you can trim the pastry to the edge of the pie pan.  With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan.  Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling. 

Pecan and Gingersnap Layer:  Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic.  Cool and then place the pecans in a food processor and process until finely ground.  Combine the ground pecans with the crushed gingersnap cookies.  Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust.  Cover and return the pastry to the refrigerator while you make the pumpkin filling.

Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven. 

Make the Pumpkin Filling:  In a large bowl lightly whisk the eggs.  Add the remaining ingredients and stir to combine.  Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills.  Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet).  (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)

Place the baked pie on a wire rack to cool.  Serve at room temperature with maple whipped cream.  Store any leftovers in the refrigerator. 

Makes one 9 inch (23 cm) pie.

Make the Maple Whipped Cream:

Place the heavy whipping cream and maple syrup in bowl of your electric mixer.  With the whisk attachment, whip the cream until soft peaks form.


Read more: http://www.joyofbaking.com/pumpkinpie.html#ixzz1KMD0hdZd

1/2 cup (110 grams) popcorn kernels or about 10 cups of popped corn

1 1/2 cups (300 grams) granulated white sugar

1/2 cup (110 grams) packed dark brown sugar

1/2 cup (120 ml) light corn syrup

1/2 cup (120 ml) water

2 tablespoons (28 grams) butter

2 teaspoons kosher salt

2 teaspoons baking soda



Caramel Corn: Preheat the oven to 120 degrees F (49 degrees C) and place the oven rack in the center of the oven. Pop the corn and place in a large stainless steel bowl that has been lightly buttered or sprayed with a non stick cooking spray. Place the bowl, with the popcorn, in the oven (this will keep the popcorn warm).

In a large heavy bottomed saucepan, stir together the sugars, corn syrup, and water. Place the saucepan over medium heat and bring to a boil, stirring occasionally. Once the mixture boils, cover, and boil the mixture for about one to two minutes. (This allows steam to form which then condenses and washes off any sugar crystals that have attached themselves to the sides of the saucepan.) Uncover the saucepan and clamp a candy thermometer to the side of the saucepan. Boil the mixture over medium heat, stirring occasionally, until the temperature reaches the soft ball stage, 240 degrees F (116 degrees C). At this point, stir in the butter. Continue to cook the caramel, stirring occasionally, until the temperature reaches the hard crack stage, 300 degrees F (149 degrees C). (Brush down the sides of the pan, with a heatproof pastry brush that has been dipped in warm water, to remove any sugar crystals that may have formed on the sides of the saucepan.)

Then remove the saucepan from the heat and carefully stir in the salt and baking soda. (The caramel will foam up when you add the baking soda so be very careful.) Pour the caramel over the popcorn and toss, with two heatproof spatulas or wooden spoons (not your fingers), to evenly coat the popcorn. The caramel corn will be in large clumps so spread the caramel corn onto a large sheet of aluminum foil. Then, while the caramel corn is still hot, separate it into bite-size pieces, with two forks or by wearing heatproof gloves. Cool completely and then store in an airtight container, at room temperature, for about 10 days.

Makes about 8 servings.


Read more: http://www.joyofbaking.com/candy/CaramelCorn.html#ixzz1KMAjAcKP

This is not a picture I took, but I found it on the internet. The balls where all eaten before I could take a picture of them. (=

Peanut Butter Balls 2 cups (500 grams) creamy peanut butter

1/4 cup (57 grams) unsalted butter, room temperature

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

2 - 2 1/2 cups (230 - 290 grams) confectioners (powdered or icing) sugar

Chocolate Coating

9 ounces (255 grams) semi sweet chocolate, coarsely chopped

2 tablespoons (25 grams) shortening



Peanut Butter Balls:

Line a baking sheet with parchment paper.

Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary).

Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheet and refrigerate for about one hour, or until firm.

Melt the chocolate and shortening in a heatproof bowl over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. To serve: place in small fluted candy cups.

Note: If you want to make Buckeyes: place a toothpick into each peanut butter ball and dip, one ball at a time, into the melted chocolate, leaving the top quarter of each ball undipped.

Makes about 40 pieces, depending on size. Preparation time 30 minutes.


Read more: http://www.joyofbaking.com/candy/PeanutButterBalls.html#ixzz1KM9cuhLL

1 cup (130 grams) all-purpose flour

2 teaspoons baking powde

1/4 teaspoon salt

2 tablespoons (28 grams) granulated white sugar

1 large egg, lightly beaten

1 cup (240 ml) milk

2 tablespoons (28 grams) unsalted butter, melted

Plus extra melted butter for greasing the pan.

Pancake Recipe: In a large bowl whisk together the flour, baking powder, salt and sugar.  In a separate bowl whisk together the egg, milk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough. Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter.

Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the pan, spacing the pancakes a few inches from each other. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).

Repeat with remaining batter, brushing the pan with melted butter between batches.

Serve immediately with butter and maple syrup.

Makes about 8 - 3-inch (7.5 cm) pancakes.  Serves 3-4 people.

For Blueberry Pancakes: Sprinkle fresh blueberries on the tops of the pancakes just as bubbles start to appear on the top surface of the frying batter. Preparation time 15 minute


Read more: http://www.joyofbaking.com/breakfast/Pancakes.html#ixzz1KM8SETvM

Chocolate Marshmallow Cupcakes: 2 ounces (60 grams) unsweetened chocolate, chopped

2 tablespoons (15 grams) unsweetened cocoa powder (not Dutch-processed)

1/2 cup (120 ml) boiling water

1 cup plus 2 tablespoons (150 grams) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup (120 ml) milk

Marshmallow Cream Frosting:

1 cup (226 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 - 7 ounce (198 grams) jar of marshmallow creme

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

2-4 tablespoons light cream


Chocolate Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 15 muffin cups with paper liners.

In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.

In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Gradually add the sugar and continue beating until the mixture is fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and melted chocolate mixture and beat to combine.

Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.

Evenly divide the batter among the muffin cups, and bake for about 18 - 23 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Pipe (I used a Wilton 1M star tip) or spread frosting on each cupcake.

Marshmallow Cream Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract and marshmallow creme. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the cream and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes). Add more cream or confectioners sugar if necessary to get the right piping consistency.

Makes about 15 regular-sized cupcakes.



Sources:

Read more: http://www.joyofbaking.com/cupcakes/ChocolateMarshmallowCupcakes.html#ixzz1KM78y02V