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Best pumkin pie ever

Ingredients Edit and Save
Original recipe makes 1 9-inch pieChange Servings

1 (15 ounce) can pumpkin puree

3 eggyolks

1 largeegg

1 (14 ounce) can sweetenedcondensedmilk

1 teaspoon groundcinnamon

1/2 teaspoon groundginger

1/2 teaspoon fine salt

1/4 teaspoon freshlygratednutmeg

1/8 teaspoon Chinese 5-spice powder

1 9-inch unbaked pie crust (see footnote for recipe link)

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PREP

15 mins
COOK

45 mins

READY IN

1 hr
Directions
1.
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6.

Preheat oven to 425 degrees F (220 degrees C).

Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add
sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until
thoroughly combined.
Fit pie crust in a 9-inch pie plate and crimp edges.
Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
Bake in the preheated oven for 15 minutes.
Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40
more minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean.
Allowtocoolcompletelybeforeserving.

Short Crust Pastry: 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). Add 1/8 cup (about 2 tablespoons)
water and process just until the dough holds together when
pinched. Ifnecessary, addtheremainingwater.

Pie Crust Video

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. Tuck the overhanging pastry
under itself and 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 cutouts (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.
Pecan Gingersnap Layer: Toast pecans in a 350 degree F
(180 degree C) oven for 8 minutes or until lightly browned
and fragrant. Cool and then place the pecans, along with
the gingersnap cookies, in a food processor and process
until finely ground. 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 45-55 minutes or until the filling is set and the
crust has browned (the center will still look wet). (A knife
inserted about 1 inch (2.5 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.
View comments on this recipe on YouTube
Adapted from:
Stewart, Martha. Martha Stewart's Pies and Tarts. Clarkson
Potter. New York: 1985.

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

Melting Candle Rainbow Cake

Ingredients:

8 cake, prepared and covered in buttercream

Assorted shapes and sizes of candles

1/4-1/2 cup prepared buttercream in each color (red, orange, yellow, green, blue, purple)

Procedure:
1.

Place each prepared buttercream into a small microwavable dish, and starting with one colour
only, melt the buttercream for 30 (or until the buttercream is pourable)

2.

Using a small spoon, pour about a tablespoon of the liquid buttercream along the edge of the
cake, and gently push it over the side so that it drips down. Repeat with the same colour in two other
locations (roughly equal distances apart from each other)

3.

Repeat with each of the other colours of the buttercream, lining the colours up in rainbow order
(red, orange, yellow, green, blue, purple).

4.

Once the initial wheel of colour has been melted around the cake, the buttercream will have
thickened slightly. Using this thickened buttercream, drip more on top of the initial layer, giving more of
a melted appearance.

5.

Starting with the longest/tallest candles in the middle, place the candles in the corresponding
colour area, and work the candles outwards towards the edge of the cake.

Funfetti Cake Batter Cookie Dough

Brownie Layer Cake

Ingredients
Brownies
1 1/2 cup vegetable oil
3 cups sugar
3 tsp vanilla extract
6 eggs
1 1/2 cup flour
1 cup cocoa (I use Hershey's Special Dark)
3/4 tsp baking powder
1/4 tsp salt
Cookie Dough
1 1/2 cup butter, softened
1 cup sugar
1 1/2 tsp vanilla
two 15.25 oz boxes funfetti dry cake mix
1 1/3 cups flour
3-4 tbsp milk
4-5 tsp sprinkles
3/4 cup white chocolate chips
3/4 cup chocolate chips

Chocolate Ganache
12 oz semi-sweet chocolate chips, divided
1 cup heavy whipping cream, divided
Chocolate Frosting
1/4 cup butter
1/4 cup shortening
2 cups powdered sugar
1/4 cup cocoa
1 tbsp water or milk
sprinkles, for topping, if desired

Instructions
1. Line the bottoms of three 8 inch cake pans with parchment paper and
grease the sides. Preheat oven to 350 degrees.
2. Mix together the oil, sugar and vanilla extract.
3. Add eggs and mix until well combined.
4. Combine flour, cocoa, baking powder and salt.
5. Slowly add dry ingredients to the egg mixture until well combined.
6. Pour the batter evenly into the three pans and spread evenly.
7. Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.
8. Remove brownies from oven and allow to cool for about 10 minutes in the
pan, then remove to cool on wire rack.
9. While brownies cool, make cookie dough.
To make the cookie dough:
1. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
7. Mix in vanilla extract.
8. With the mixer on low speed, add one entire box of dry cake mix, plus 1 1/2
cups from a second box of cake mix and mix until combined.
9. Add 1 cup flour and mix until combined.
9. Add milk and up to an additional 1/3 cup of flour to preferred thickness.
10. Stir in sprinkles and chocolate chips. Dough will be thick. Set aside.
To assemble cake:
Once the brownies are cool, it's time to put the layers together. You can pile
the cookie dough onto the brownies, stack the layers and leave messy layers,
or use the method I used for having clean edges/sides of the cake.

1. Place half of chocolate chips in a metal bowl.

2. Microwave half of the heavy cream until it starts to boil. Remove from
microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.
5. Using one of the same 8 inch cake pans that you baked the brownies in,
put parchment paper or saran wrap in the bottom and up the sides of the
pan. You will use it to lift the layers out of the pan.
6. Place the first brownie into the bottom of the pan.
7. Add about 3 tbsp of chocolate ganache on top of the brownie and spread
into a thin layer. This will help the cookie dough stick to the brownie.
8. Put half of the cookie dough into the pan and spread evenly on top of the
brownie.
9. Remove the first two layers from the cake pan and place on it's serving
dish.
10. Repeat steps 5-8 with the second brownie and remaining cookie dough.
Then remove from pan.
11. Put another 3 tbsp of chocolate ganache on top of the cookie dough layer
from the first section of cake and spread thinly.
12. Place the second section of cake onto the first.
13. Put another 3 tbsp of chocolate ganache on top of the cookie dough layer
on top (the fourth layer) and spread thinly.
14. Top with remaining brownie. Press sprinkles into sides of cookie dough, if
desired.
To finish off cake:
1. Place remaining chocolate chips in a metal bowl.
2. Microwave remaining heavy cream until it starts to boil. Remove from
microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.
5. Allow to sit for a few minutes until it just starts to thicken, then pour over
the top of the cake.
6. Place cake in refrigerator and make the chocolate icing.
7. To make the icing, beat the shortening and butter together until smooth.
8. Slowly add the powdered sugar and cocoa and mix until smooth.
9. Add water or milk and mix until smooth.

10. Remove cake from fridge, and pipe icing onto the top edge of the cake.
Top with sprinkles.
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Enjoy!

Para ensamblar la torta:

Una vez que los brownies son frescos, es el momento de poner las capas
juntas. Puede acumularse la masa de galletas en los brownies, apilar las
capas y dejar capas desordenadas, o utilizar el mtodo que us para tener
limpios los bordes / lados de la torta.
1. Coloque la mitad de los chips de chocolate en un recipiente de metal.
2. Microondas medio de la crema de leche hasta que empiece a hervir.
Retire del horno de microondas y verter sobre los chips de chocolate.
3. Cubra el tazn con Saran Wrap durante 5-7 minutos.
4. Batir el chocolate y la crema hasta que est suave.
5. El uso de uno de los mismos moldes para pasteles 8 pulgadas que los
brownies horneados en, papel de pergamino o papel film poner en el fondo
y los lados de la cacerola. Usted va a usar para levantar las capas de la
sartn.
6. Colocar la primera brownie en el fondo de la cacerola.
7. Agregue aproximadamente 3 cucharadas de ganache de chocolate en la
parte superior del brownie y se extendi en una capa delgada. Esto
ayudar a que el palo de la masa de galletas para el brownie.
8. Ponga la mitad de la masa de galletas en el molde y extender
uniformemente sobre el brownie.
9. Retire las dos primeras capas de la torta de pan y colocar en l est
sirviendo plato.
10. Repita los pasos 5-8 con el segundo brownie y masa para galletas
restante. A continuacin, retire de la sartn.
11. Dicho de otro 3 cucharadas de ganache de chocolate en la parte
superior de la capa de masa para galletas de la primera seccin de la torta
y se extendieron finas.
12. Coloque la segunda seccin de la torta en el primero.
13. Dicho de otro 3 cucharadas de ganache de chocolate en la parte
superior de la capa de masa de galletas en la parte superior (la cuarta
capa) y se extendi finas.
14. Cubra con brownie restante. Presione roca en los lados de la masa de
galletas, si se desea.
Para terminar la torta:
1. Coloque restante chispas de chocolate en un recipiente de metal.

2. Microondas restante de crema de leche hasta que empiece a hervir.

Retire del horno de microondas y verter sobre los chips de chocolate.
3. Cubra el tazn con Saran Wrap durante 5-7 minutos.
4. Batir el chocolate y la crema hasta que est suave.
5. Deje reposar durante unos minutos hasta que apenas comience a
espesar, luego se vierte sobre la parte superior de la torta.
6. torta Coloque en el refrigerador y hacer el glaseado de chocolate.
7. Para hacer el glaseado, batir la manteca y la mantequilla hasta que
quede suave.
8. Agregue lentamente el azcar en polvo y el cacao y mezclar hasta que
quede suave.
9. Aadir agua o leche y mezclar hasta que quede suave.
10. Retire la torta de la nevera, y la formacin de hielo de tubo sobre el
borde superior de la torta. Arriba con asperja.

Cupcakes de Oreo kiwi limon

Ingredientes
MEDIDAS:

Seleccionar todos los ingredientes

42 galletas oreo 30 enteras y 12 molidas

900 gramos de queso crema a temperatura ambiente

1 taza de azcar

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1 cucharadita de extracto de vainilla

4 huevos grandes a temperatura ambiente batidos con un tenedor

1 taza de crema cida espesa

1 pizca de sal
Agregar a mi lista del super
Comprar Ingredientes de:

Cupcakes de Oreo

Preparacin
Precaliente el horno a 275 F (135 centgrados). Ponga un par de
charolas para cupcakes (salen 30 en la receta) con los papelitos y
coloque una galleta oreo en cada molde.
Con una batidora elctrica a velocidad media-alta, bata el queso
crema hasta que este suave. Poco a poco, agregue el azcar y bata
hasta que este bien mezclado. Agregue la vainilla.
Agregue los huevos en chorrito y bata mezclando bien y raspando
lo que se le pegue al recipiente en los lados. A partir de este punto
intente revolver poco, para evitar que se esponje la mezcla, pues
esto causar que se inflen al hornear y se desinflen al sacarlos del
horno.
Agregue la crema (sour cream) y la pizca de sal. Revuelva. Agregue
las galletas molidas y mezcle todo con las manos con mucho
cuidado para que no se deshaga la galleta de chocolate en la
mezcla.
Divida la mezcla entre todos los moldecitos de cupcake y ponga
encima de las galletas oreo de cada molde.
Hornee durante 22 minutos hasta que se empiece a poner duro
(todavia la mezcla se debe de mover un poco). Pase a una rejilla y
deje enfriar los cupcakes (en la charola).

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Refrigere por al menos 4 horas antes de servir, o una noche

idealmente.
Quteles los papelitos antes de servir.

PaulaMartinez

Receta: 99
Nivel:Profesor
TIPS

"Una vez que agregas los huevos, intenta revolver poco la mezcla pues sino se
esponjara al hornearlo y luego se desinflaran. "
PRESENTACIN

"Salen 30 cupcakes."