#343: Pumpkin Pecan Cobbler

It's 2016, crazy, huh?  While the holidays are over, pumpkin is here to stay!  Or at least it's making an appearance in this week's recipe.  When I saw this recipe on Lauren's Latest, it sounded delicious and easy.  I'm not the best baker; I like to say it's because I don't have a huge sweet tooth, but who knows!  So, I'm always on the look out for easy and delicious dessert recipes.  Plus, peach cobbler is on my short list of desserts I like, so anything with the word 'cobbler' in it immediately appeals to my tiny little sweet tooth.  Oh, and pecan pie is on that list too (I promise it really is short), so here we go....Pumpkin Pecan Cobbler. 

Promise me if you make this, you'll scoop vanilla ice cream on top!  

Pumpkin Pecan Cobbler

Ingredients:

1 cup + 3 tablespoons flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup granulated suger

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 cup pumpkin puree

1/4 cup milk

1/4 cup melted butter

1 1/2 teaspoons vanilla extract

Topping:

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 cup chopped pecans

1 1/2 cups hot water

Directions:

1.  Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, stir together dry ingredients - flour, baking powder, salt, sugar and spices. 
3. In a smaller bowl, stir pumpkin, milk, melted butter, and vanilla together to combine.  Pour wet ingredients over the dry ingredients and mix to create a thick batter.  Pour into a small 8 inch casserole dish with high sides.
4. In a separate bowl, stir sugar and pecans together.  Spread over the top of the batter evenly.  Pour hot water over the entire thing (without stirring). 
5. Bake for 40 minutes or once the middle is set (be sure to place on a baking sheet in case it bubbles over)
6. Cool 5-10 minutes before serving.  Serve with more pecans and vanilla ice cream.  

#331: Strawberries and Kiwi with Cardamom Cream

On summer weekends a fruit salad can be the perfect snack or end to a meal.  This variation takes up the dessert-feeling of a simple fruit salad with the inclusion of a sweet whipped cream.  I love the taste of cardamom (it's the Indian in me!) and adding just a bit to the cream gives the dish another level of flavor.  Trust me, after you have the cardomom cream you'll be adding a dollop to pound cake, shortbread and any other treat you can think of.  

Strawberries & Kiwi with Cardamom Cream 

Ingredients
Strawberries
Kiwis 
1/2 tsp ground cardamom
3/4 cup chilled heavy whipping cream
1 tbsp sugar

Directions

1. In a bowl or standing mixer, combine the cream, sugar and cardamom.  Whip until stiff peaks form.  
2. Cut as many strawberries and kiwis as you would like (this isn't super technical).  I'd say half a kiwi and four strawberries per bowl would be perfect.  
3. Layer the strawberries, then a spoonful of the cream, followed by a layer of kiwis and a dollop of the cardamom cream on top.  

#297 Mini Oreo Cheesecakes, By: V

Baking has always seemed such a daunting endeavor.  Watching bakers and pastry chefs make their creations, they use such precision with measurements, and what can I say, I'm more of a "fly by the seat of your pants" kind of cook.  But, recently I've decided to try my hand at desserts.  While I don't have much of a sweet tooth (except when it comes to ice cream), I think having a sweet treat or two under my belt would certainly be a good idea.  Not just because we should all challenge ourselves in the kitchen, but because desserts tend to make a great host/hostess gift! And with a friend's invitation to a game night, it seemed like I found the perfect opportunity to make a sweet treat.

I immediately thought, cheesecake!  Who doesn't like cheesecake?  Well, actually, I don't, BUT most people do, so I figured cheesecake would be a good option.When I found a recipe on Kraft's website for mini oreo cheesecakes I knew I found a delicious option, and I have to say an easy one too!  For someone who isn't a cheesecake fan, I surprisingly made these, pensively tried one out, and fell in love.  I have to say it may be the Oreos (another sweet treat I like). I promise I don't have THAT big of a sweet tooth.

With an entire Oreo cookie as the base of these mini cheesecakes, and a creamy filling, these were a hit at the game night, right along with Cards Against Humanity.  If you haven't played this game before, try it out, it definitely gives a good laugh or two and will make for a good night, just like these mini Oreo cheesecakes...so try them out too!

Mini Oreo Cheesecakes - Makes 18

18 Oreos
8 Oreos chopped up (to top the cheesecakes)
1 1/2 packages (8 oz. each) cream cheese
1/2 cup sugar
1/2 cup sour cream
1 tsp vanilla extract
1/2 tsp salt
2 eggs
18 cupcake liners

Preheat oven to 350 degrees Fahrenheit.  Place cupcake liners in muffin tin.  I used two muffin tin trays to make 18 mini cheesecakes.  Place 1 cookie in each cupcake liner.

Beat cream cheese and sugar in large bowl with mixer until blended.  Lightly beat egg in a bowl and add to the cream cheese and sugar mixture.  Blend together.  Then add salt, vanilla and sour cream.  Beat together.

Spoon mixture on top of each oreo in each cupcake liner about 2/3 of the way up the cupcake liner.  Bake for 20 minutes or until centers are almost set.  Cool and refrigerate for at least 3 hours.

Once cooled remove the cupcake liners and place on a serving dish.

Recipe adapted from Kraft Recipes OREO Upside-Down Mini Cheesecakes recipe.  

#187 After Valentine's day Zabaglione with Raspberries

The Valentine's Day spirit is lingering around and I am craving something a little extra special! The custard I have today is a great gift from Italy. Zabaglione or 'zahbaloyne' as it is called is made by simply whisking together egg yolks, Marsala wine and sugar over slowly simmering water in a pan. The eggs thickened beautifully into a light and foamy custard while I whisked the mixture over warm water. A friend gifted us a small bottle of Passion fruit rum liqueur when they returned from an island vacation, this was my chance to open it and enjoy its full flavor. The idea of Zabaglione over fresh raspberries was a great pairing and was the perfect end to the meal.

Ingredients:
3 egg yolks
1/4 cup Passion Fruit Rum Liqueur
2 1/2 Tblpsn White Sugar
1/2 cup Heavy cream  whipped into stiff peaks

Method:
1. Half-fill a large saucepan with water and boil well.
2. Place yolks, sugar and liqueur in a metal bowl and place over the warm water.
3. In this double-boiler, keep beating the mixture into peaks until cooked, soft and fluffy.
4. Serve berries with zabaglione and whipped cream.
5. A dusting of cocoa and your'e good to go!

#163 Big Birthday Bash with Nutty Caramel Frozen Kulfi Cake

The SCREAM TEAM---I scream, you scream, we all scream!!! What are we screaming for? Ice-Cream. I'm so happy that you've stopped by to help me celebrate this amazing milestone!!
It's my Blog's first Birthday today. One year ago, in the suburbs of  Virginia I started Malli's M&Ms. It was right after I celebrated my ----------th Birthday too. LOL! Yes, it has been an entire year since I got to know my foodie readers and connected with so many of you. 


Here's to one year of making good friends!!

 These are a few photos from the Birthday dinner with my family at the Il Fornaio Cucina Italiana. An Italian restaurant and an old favorite of mine. What makes this place so special is that the pastas and sauces are made from scratch and taste divine!!



Here's to growing old!!



My genuine passion culminated in the birth of my website M's M&Ms, and through this media, I've made so many good friends. Malli's M&Ms gave me the opportunity to reach out to many excellent cooks who share the same passion. I am honored to have met such wonderful people this year and learnt so much from them.. 

A celebration of friendship and sharing would never be the same with a savory dish so I am going luxurious with an ice-cream cake and that too totally Indian. I'm not sure if I should call it a Kulfi Cake or an Ice-cream cake? I read about a similar recipe on the Taste of Home and customized it to my taste. Anyhow, the dessert comes alive with a Whole wheat cookie and elaichi crumb base,  layered with mango ice cream and Malai Kulfi.  The frozen cake then gets topped with whipped cream and a phenomenal toffee almond crunch made from scratch. An exquisite treat that is utterly beautiful to look at and terrific for your taste buds to enjoy!!

Kulfi... kulfi is basically cream and condensed  milk, boiled, thickened and frozen to the consistency of soft serve with flavors like Malai, saffron or pistachio. It is mind blowingly delicious and I will share that recipe some other time!!  Come on...it is not a small celebration today with the layers in this beauty so I've used store bought ice creams to make it easier. I can almost see those raised eyebrows...Indian ice cream cake?

Ingredients:
2 Cups crushed Whole Wheat Indian Cookies or simple Nankatai
add a pinch of powdered elaichi(cardamom)
(can be replaced with vanilla Shortbread cookies)
1 quart Mango Ice cream
(or Strawberry ice cream)
1 Quart Malai Kulfi
(or Chocolate ice cream)
2 Tablespoons melted butter
1/2 carton frozen whipped topping(cream)
1/2 cup sugar, 1/2 cup brown sugar, 1/4 cup water for caramel
1 cup slivered almonds
1/4 cup caramel sundae syrup

Directions
1. In a large bowl combine the cookie crumbs, elaichi and butter. Press 1 cup onto the bottom of a greased glass dish that is flat bottomed.
You could also use a 9 inch springform pan. Spoon the mango ice-cream into the pan smoothen the surface with a spatula.
2. Freeze this for an hour until firm.
3. Meanwhile melt the sugar, brown sugar with a little water to make a light brown caramel. Drop in the slivered almonds and toss well.
Spread onto a greased sheet or foil so that it does not form a lump. Cool. Crush lightly without powdering the almonds.
4. Remove the pre-prepared frozen layer in the pan from the freezer.
5. Repeat layers with remaining cookie crumbs and pour the lightly softened Malai Kulfi onto it. Spread evenly.
6. Spread with whipped topping. Sprinkle with the toffee almond that you caramelized and has cooled completely by now.
7. Cover with saran wrap and freeze overnight or until firm.
8. To use the frozen cake- Remove from the freezer 10-15 minutes before serving and drizzle with
caramel syrup.

#160 Glorious 'Pick Me Up' Tiramisu Cake

A rich and creamy Italian dessert,  Tiramisu is derived from the words "Tira mi su" which means "pick me up" or "carry me up".  To be honest, a mouthful of the creamy moist cake and I journeyed all the way to heaven and back.  Traditionally made with ladyfinger cakes (savoiardi) dipped in coffee-marsala mixture and layered in between soft peaks of mascarpone cheese, this is an insanely decadent dessert and must be had in small proportions. I must warn you that it is dangerously rich and can be extremely addictive:)

It is also believed that Tiramisu was invented in Treviso at Le Beccherie Restaurant by  Francesca, the god-daughter of a confectioner named Roberto Linguanotto. Her maiden name was Tiramisu and the story goes that Linguanotto named the dish in honor of Francesca's culinary skills.  Nevertheless,  the sweet creamy layers of my vanilla cake sprinkled lightly with the coffee-rum mixture and dusted with cocoa was a heavenly decadence that you have to take a bite to believe!!!

Ingredients:
7 yolks
1 cup sugar for yolks
3 cups or 1 (750-gram) container mascarpone
4 1/2 tablespoons water
1 1/2 tablespoons powdered gelatin
3 egg whites
1/4 cup sugar for whites
1 cup whipped topping
2 1/2 cups cooled espresso
1/4 cup Rum or Kahlua(I used Rum)
1 Box Duncan Hines Vanilla Cake Mix
1 cup cocoa powder

Directions
1. At first bake two 8 inch round cakes per instructions on the back of the Vanilla Cake Mix. Cool on a rack and slice each into two rounds of equal thickness.

2. Now you have 4 circular cake rounds.
3. In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color. Add mascarpone and whip until well incorporated.

4. Place water in a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water for about 15 minutes then place the bowl on top of a small saucepan containing simmering water. Immediately turn off the heat and allow the gelatin to dissolve completely.

5. Whip the egg whites to a soft peak using a clean dry bowl gradually adding sugar, then slowly drizzle in the dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.

6. In a separate bowl, combine espresso and Rum or Kahlua.
7. To assemble, place a sheet of wax paper on a pretty platter. Place the bottom round of cake on it. Pour 1/4 of the mousse over the cake and smooth with a rubber spatula. Sprinkle a Tblspn of the mix from Step 6.

8. Create another layer with the next cake round Sprinkle a Tablespoon of Liquid from Step 6, then 1/4 of the mousse and repeat for all the cake rounds. The cake is tall and beautiful but make sure that it all holds together.
9. Cut a simple design like a flower or heart onto a firm paper and place it at the center of the cake, dust with Cocoa and chill until set.
10. Before serving remove the paper from the center. It leaves a beautiful design where the frosting was not dusted with cocoa and you have a gorgeous decadent dessert to please a large crowd.