Saturday, June 10, 2023

Autumn desserts!

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Pumpkin pie layered cheesecake

Graham Cracker Crust

  • 1 ½ c.  Hy-Vee graham cracker crumbs       
  • ⅓ c.     Hy-Vee unsalted butter, melted         
  • 2 tbsp. Hy-Vee granulated sugar       
  • 2 tsp.   McCormick® pumpkin pie spice        

Cheesecake Filling

  • 3 (8-oz.) pkg. Hy-Vee cream cheese, softened        
  • 1 c. Hy-Vee granulated sugar
  • 4 Hy-Vee large eggs  
  • 1 c. Hy-Vee sour cream        
  • 1 (15-oz.) can Hy-Vee pumpkin        
  • ¼ c. Hy-Vee all-purpose flour
  • 1 tbsp. McCormick® pumpkin pie spice        
  • 2 tsp. McCormick® all-natural pure vanilla extract
  1. Preheat the oven to 325 degrees. For the Crust, mix graham cracker crumbs, melted butter, sugar, and pumpkin pie spice together in a medium bowl. Press evenly onto the bottom and up the sides of a 9-inch springform pan.
  2. For the filling, beat cream cheese and sugar together in a large bowl with an electric mixer on medium speed until fluffy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream; mix well. Remove 1 cup batter to a medium bowl; beat in pumpkin, flour, and pumpkin pie spice until smooth. Stir vanilla into remaining plain batter. Pour 1/2 of the vanilla batter into the crust. Gently pour pumpkin batter over top. Top with remaining vanilla batter.
  3. Bake for 50 minutes or until the center is almost set. Turn off the oven; let cheesecake stand in the oven for 2 hours or until cooled. Remove from the oven.
  4. Refrigerate 4 hours or overnight. Run a small knife around the sides of the pan to loosen the crust; remove sides of pan. Store leftover cheesecake in the refrigerator.
Autumn desserts!

Decadent chocolate pecan pie
  • 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
  1. Preheat the oven to 425°F. Line a 9-inch deep-dish pie plate with pie crust. Bake for 7 minutes. Remove crust from oven. Reduce oven temperature to 325°F.
  2. Meanwhile, microwave chocolate chips and milk in a medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over the crust.
  3. 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.
  4. Bake 55 to 60 minutes or until the filling is puffed and the center is still soft enough to move when shaken gently. Cool on a completely wire rack.
Autumn desserts!

Streusel layered apple pie
  • 1 cup packed light brown sugar
  • 1/2 cup flour
  • 1 1/2 teaspoons McCormick® Apple Pie Spice
  • 1/3 cup cold butter
  • 1 frozen unbaked deep dish pie crust, (9-inch)
  • 6 to 8 medium cooking apples, peeled and thinly sliced (about 8 cups)
  1. Preheat the oven to 350°F. Mix brown sugar, flour, and apple pie spice in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle about 1/3 of the streusel mixture over the bottom of the pie crust.
  2. Layer sliced apples in pie crust. Spoon remaining streusel mixture over apples. Place pie on baking sheet.
  3. Bake for 1 hour and 10 minutes or until the apples are tender and the streusel is golden brown. Cool on the wire rack.

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