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Amaretto-Almond Streusel Pumpkin Pie

Amaretto-Almond Streusel Pumpkin Pie


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Ingredients

  • 20 Amaretti di Saronno cookies (about 4 1/4 ounces), crumbled into pieces that are 1/2 inch or smaller

  • 1/4 cup sliced almonds

Recipe Preparation

  • Replace 2 tablespoons cream with amaretto liqueur in Perfect Pumpkin Pie. Mix cookie crumbs with almonds. Sprinkle over filling just before baking. Bake and cool pie as directed. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.

Recipe by Dede Wilson

,

Photos by Scott Peterson

Reviews Section


Amaretto-Almond Streusel Pumpkin Pie - Recipes

Secret Santa is so over-rated.

I'd much rather go to a party where cookies are the main event and everyone goes home with great goodies to enjoy.

Hosting a cookie exchange is as easy as whipping up a batch of your very best cookie bars. 

The rules are easy. Invite a dozen or more friends over. Provide some simple snacks - nuts, fruit and cheese, a crusty French bread with an olive tapenade and some wine. Or serve some egg nog (spiked if you like).

Ask each guest to bring 4 dozen homemade cookies to swap with other guests. Since most cookie recipes make 4 to 5 dozen cookies, this is easier than it sounds. If you like, you can allow busy guests to bring bakery bought cookies.

Some cookie exchanges factor in some sort of contest or ornament exchange as well. This adds to the fun and really isn't very complicated.

If participants are exchanging ornaments, every guest brings one special ornament to swap with another guest. (Note: The host might consider having a few extra ornaments on hand so no one gets left out if someone forgets to bring an ornament.)

Prizes can be given for Best Cookie Overall, based on taste, texture, presentation, Most Creative, Outstanding Presentation, or Most Original Recipe, etc. 

Be sure to have guests bring a container or plastic Ziploc bags to take home their cookies. The host may want to have extra takeaway bozes on hand in case someone forgets theirs.

Possibilities are endless

Magic Cookie Bars

Ingredients

  • 1/2 cup butter or margarine, melted
  • 1 1/2 cups graham cracker crumbs
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 2 cups semisweet chocolate morsels
  • 1 1/3 cups flaked coconut
  • 1 cup chopped nuts

Directions

  1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
  2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
  3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Tags: host a cookie exchange, how to host a cookie exchange, variations on the cookie exchange


If you’re not a vegetarian, then chances are pretty good you’re a die-hard fanatic about bacon. Who isn’t? And because you’re so very lucky, you get to indulge in a Maple-Bacon pie this Thanksgiving, making you the most grateful person on the planet.

Get the recipe for the Maple Bacon pie here, but be sure you don’t eat everything before your guests arrive!


Amaretto Pumpkin Pie with Almond Brittle

Pumpkin pie is spiked with amaretto, and topped with a quick and simple almond brittle. The brittle complements the amaretto flavor perfectly, and makes for an unforgettable and unconventional pumpkin pie!

My S.O. ravages the fridge when he gets home from the gym in the evening, looking for anything and everything that would be a quick replenishment of fuel. He always gets home ravenous, and stuffs his face with the first food he can find. In this case, it was this Amaretto Pumpkin Pie.

He doesn’t even sit down. He stands at the kitchen counter and attacks his food. Like, can we sit down and have a nice dinner?

No. Usually, no. It’s his first of two dinners though, so it’s fine. By the time I’m ready for dinner, he’ll be all set to eat again – a proper meal.

I didn’t know he’d devoured a big part of the pie because I was in the bedroom packing my bags to visit my family for a few days.

He walked into the bedroom to say hello (AFTER stuffing his face first! Food trumps all!), and smelled like alcohol.

What the heck? Didn’t you just get home from the gym??

This pie is not THAT potent, but it does pack a lot of amaretto. Enough to make him smell like he’d just hit happy hour, apparently.

I love amaretto and it incorporates seamlessly into traditional pumpkin pie – both as a flavor, and in terms of how it bakes. Pumpkin pie spiked with amaretto is a great way to make a regular pumpkin pie feel a little fancier and more festive for the holiday. No ho-hum pumpkin pie here. If you are a attending a holiday party, this is the pie you want to take.

Besides the booze, it boasts a simple, but show-stopping almond brittle topping, so it’s sure to be well-received and unforgettable. The brittle plays off of the amaretto flavor perfectly, and it came together in minutes. Aside from providing a lovely garnish and presentation to the pie, it also served as a sweet and nutty bit of crunch.

In nearly the same amount of time that you can make the pumpkin pie recipe on the back of the canned pumpkin puree, you could instead make this fun and playful Amaretto Pumpkin Pie with Almond Brittle!


30 Perfectly Patriotic Dessert Recipes for Independence Day

Starting your own business can feel isolating without a network of women to bounce off ideas, ask questions, and cheer you on along the way. Enter Selfmade, Brit + Co's 10-week highly-interactive virtual course that brings together top female entrepreneurs to teach you how to build a new business — from business plan to promotion — or grow your existing one.

The best part? Selfmade now provides one-on-one mentoring with successful entrepreneurs who've been where you are right now and who care about making a difference for women in business. They include business owners, founders, VCs, and subject-matter experts in industries such as finance, advertising, marketing, licensing, fashion, and media.

Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:

Linda Xu, Entrepreneur and E-Commerce Expert

Linda is the co-founder and chief growth officer at Cart.com, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.

Stephanie Cartin, Social Media Expert + Entrepreneur

An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

Kristina Ross, Content Creator + Social Media Whiz

Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.

A.V. Perkins, Selfmade Alum and Creator of AVdoeswhat

A.V. is a DIY expert and creator of Avdoeswhat.com. What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.

David Mesfin, Creative Director + Brand Expert

David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.

Jasmine Plouffe, Brand Strategist

Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.

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This summer, Selfmade coaches include Niki Shamdasani, co-founder and CEO of Sani, a South Asian-inspired fashion brand Emily Merrell, founder and chief networking officer of female-focused networking organization Six Degrees Society Dr. Annie Vovan, whose career spans the corporate world, non-profit space, and service-based and e-commerce businesses and Cachet Prescott, a business mindset coach and strategist.

Ready to take your business idea to the next level? Enroll in Selfmade Summer session today!


Molly o’neill’s melting pot thanksgiving

Tamale-stuffed turkey? Stir-fried brussel sprouts? Is this Thanksgiving fare?

It made me think. In my mind, Thanksgiving dinner is a mix of dishes from both sides of the family (although they live many miles apart in different states). Aunt Karen’s twice-baked mashed potatoes (complete with sour cream, cream cheese, and lots of butter), Grandma Ruby’s butter-rubbed roasted turkey, my own cranberry pomegranate sauce/salad, Grandma Eunice’s pecan pie (which she originally made because she thought my mom was from the South the first time she joined them for Thanksgiving), Grandma Ruby’s bread-maker bread and Grandma Eunice’s butter horns. And of course, the ubiquitous relish tray and at Grandma Eunice’s sea foam jello and at Grandma Ruby’s sweet potato pecan pudding.

But there are also “traditional” dishes I don’t like – green bean casserole (too many canned ingredients) for one and jellied cranberry sauce for another. We’ve also never had creamed soup onions or creamed brussels sprouts, both of which I doubt I’d like.

Here’s my ideal Thanksgiving menu:

  • Grandma Ruby’s butter-rubbed roasted turkey
  • Aunt Karen’s twice-baked mashed potatoes
  • Mom’s roasted sweet potatoes with pecans and brown sugar
  • my own cranberry pomegranate salad
  • both grandmas’ bread specialties
  • Mom’s pear salad with mixed field greens, bosc pears, and walnut oil
  • Grandma Eunice’s pecan pie
  • green beans in something other than cream of mushroom soup – like a mustard vinaigrette or just butter and salt
  • pickled or salt-cured onions in addition to garlic dill pickles and marinated carrots
  • my own pumpkin pudding (basically, the Libbey’s recipe but without a crust) – Chad’s favorite
  • Mom’s homemade old-fashioned applesauce

Which begs the question – does Thanksgiving have to be about New England food? Molly O’Neill argues no, but I’m not sure. While yes, America is a melting pot, there is something to be said for celebrating our culinary history. Which is basically what many traditional Thanksgiving recipes are – historic. Traditional New England and Southern foods are rooted in history. In fact, New England and Southern foods – baked beans, clam chowder, cornbread, grits, boiled greens with ham, biscuits, pies, baked pumpkin or squash, Yankee pot roast, red flannel hash – are all foods that come to us nearly unchanged from a time when cooking over an open fire was the norm.

For most Americans Thanksgiving is about three things: family, food, and nostalgia. While I wholeheartedly embrace new tweaks on traditional dishes (for instance, I much prefer my mom’s version of roasted fresh sweet potatoes with pecans and brown sugar to Grandma’s version using canned yams and marshmallows), I don’t know if I could “Scandinavian-ify” Thanksgiving the way some of Molly O’Neill’s interviewees adapt Thanksgiving to their own ethnic flavors.

What do you think? Is Thanksgiving a fixed point in American culture and history? Or should it adapt to each family that celebrates it – or, god forbid – modernize it?


Dede Wilson, a professional chef, food writer, teacher and television personality, spends at least some portion of her day thinking about something sweet, from creamy dark ganache to tart cranberries, from buttery pound cake to velvety caramel. Her lastest cookbook, Unforgettable Desserts: More Than 140 Memorable Dessert Recipes for All Year Round contains a collection of desserts that are both exotic and extravagant.

While there are recipes to challenge even accomplished bakers, beginners need not be intimidated. Many of the recipes, though impressive, are deceptively simple, such as the Matcha Tea Leaf Shortbreads and the Frozen Peanut-Butter-Honey Cheesecake. For the adventurous there is Almond-Apricot Brownies with Tart Cherry Ganache, Pomegranate-Chocolate Mousse Cake, Latticed Browned Butter Vanilla Bean Pear Pie, Creme Fraîche Cheesecake with Rhubarb Compote, Arborio Rice Pudding with Lemon Cream, Frozen Milk Chocolate-Peanut Butter Pie, or a Stracciatella Semifreddo with Kahlua-Caramel Sauce..

Certain to become fall classics that will dazzle guests at your next holiday party, other recipes include: Cranberry Gingerbread Cookies, Apple, Pear, and Quince Pie with Cheddar Crust, Walnut Praline Torte with Espresso Buttercream, Bittersweet Chocolate-Caramel Tart, Deep Dish Sour-Cream Apple Pie with Lemon-Cardamom Streusel, Amaretto-Almond Crunch Pumpkin Pie, and Hot Chocolate Truffle Bombs.

Filled with lush photography and Dede's insightful tips, Unforgettable Desserts will entice ambitious home cooks who want to move beyond cake mixes and their old baking standards to desserts that are truly memorable. Recipes in this book are perfect for celebrations, including dinner parties, holidays, birthday and anniversaries, and any other occasion when a cook wants to create a dessert guests will talk about long after the party is over.


The Blade, Toledo, Ohio, Kathie Smith Column: Area Cooking Classes Bring Tasty Variety

Oct. 16–It’s already mid-season for fall cooking classes in northwest Ohio and southeast Michigan.

w Cooking classes at Kitchen Tools & Skills at 26597 Dixie Highway in Perrysburg begin at 6:30 p.m. and are $35 each. (To register, call 419-872-9090.) Watch for:

Oct. 23: Italian Cuisine taught by Liz Sofo of Sofo Foods. The menu includes homemade butternut Squash Ravioli with Walnut Sauce and Braised Short Ribs with Homemade Polenta.

Oct. 24: Mexican Cuisine taught by Lina Barrera and Syndi Guerrero will feature crispy poblano chilies rellenos stuffed with black bean, ground pork, and Mexican cheese topped with fresh cranberry mole sauce and a dollop of cilantro creme fraiche. For dessert, they’ll make sweet sopes (flash-fried pastry) topped with candied pumpkin.

Oct. 30: A wine dinner will feature Aficionado Wine and Cigars proprietor Steve Parks.

Oct. 31: French Cuisine taught by Christine and Jim Wilson (former owners of Gourmet Curiosities) with Katie Sharpe (owner of Katie’s Crepes). The menu includes basil, mozzarella, and tomato crepe and Pork Chops Normandy.

–At Franklin Park Williams-Sonoma, Marty Kokotaylo will teach Food Made Fast: Main Dishes featuring chicken korma and ale-braised sausages and red cabbage at 6 p.m. on Oct. 28. (His Autumn Dinner Party class on Sept. 30 featured mushroom crostini, stuffed acorn squash, and rosemary-sage pork tenderloin with pancetta or bacon.) Cost is $40.

Technique classes are complimentary at 10 a.m. Saturday and Sunday on selected dates. Pie Crust Essentials will be this weekend.

–Georgeann Brown of un coup de main (which means “a helping hand”) began teaching classes at her Dundee, Mich., home last spring. Class size is limited to six students. Classes run for three hours. Mrs. Brown, who is fluent in French, has traveled throughout France and Spain. She is also a member of the Maumee Valley Herb Society. Her motto is: “Living well and eating well happens when you cook well.”

Oktoberfest in Alsace — Time to Celebrate, from 10 a.m. to 2 p.m. Saturday. Cost is $65 and features Alsatian Flatbread with Creamy Onion & Bacon Topping and Choucroute Garni (sauerkraut garnished with potatoes and a variety of meats such as sausages, pork, or ham).

A two-day, hands-on class, Show Stopper Desserts, will be from 10 a.m. to 2 p.m. Nov. 2 & 3 for $100 (includes a soup lunch). Recipes include Chocolate Ruffle Cake, Buche de Noel, and Lavender & Honey Creme Brulee.

Everything but the Bird, Traditional Side Dishes with a Twist, will be from 10 a.m. to 2 p.m. Nov. 8 featuring Creamy Mashed Potatoes with Chevre and Fresh Sage, Baked Yams with Ginger-Molasses Butter, and Amaretto-Almond Streusel Pumpkin Pie. Cost is $65.

Hors d’oeuvres Made Ahead & With Ease, will be from 10 a.m. to 2 p.m. Dec. 1. Recipes include Wonton Triangles with Wasabi & Smoked Salmon, White Cheddar Pate a Choux Puffs, and Crab, Chili & Avocado Tostaditos. Cost is $65. To register call 734-529-2318.

–At Ralph’s Joy of Living, a Special Wine Dinner will be at 6:30 p.m. Oct. 27 at 33 North Washington St. in Tiffin. Cost is $25 per person. Call 419-447-1051. In the Fremont store at 113 South Front St., Italian Cuisine: Campania (Naples) will be at 6:30 p.m. Oct. 31 ($35) and Italian Cuisine: Lazio (Roma) will be at 6:30 p.m. Nov. 7 ($35). Call 419-332-1928.

Kathie Smith is The Blade’s food editor.

E-mail her at [email protected] Read more Kathie Smith columns at www.toledoblade.com/smith

To see more of The Blade, or to subscribe to the newspaper, go to http://www.toledoblade.com.

Copyright (c) 2007, The Blade, Toledo, Ohio

Distributed by McClatchy-Tribune Information Services.

For reprints, email [email protected], call 800-374-7985 or 847-635-6550, send a fax to 847-635-6968, or write to The Permissions Group Inc., 1247 Milwaukee Ave., Suite 303, Glenview, IL 60025, USA.

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Recipe Summary

  • Cooking spray
  • 6 ¾ ounces all-purpose flour (about 1 1/2 cups)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup granulated sugar
  • ¼ cup (2 ounces) 1/3-less-fat cream cheese, softened
  • ¼ cup butter, softened
  • 2 tablespoons amaretto (almond-flavored liqueur)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ½ cup reduced-fat sour cream
  • ¼ cup 2% reduced-fat milk
  • ¾ cup finely chopped Gala apple
  • 1 tablespoon all-purpose flour
  • Streusel:
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons butter, chilled
  • 2 tablespoons sliced almonds
  • Glaze:
  • 1 cup powdered sugar
  • 4 teaspoons 2% reduced-fat milk

Place muffin cup liners in 12 muffin cups coat with cooking spray.

Weigh or lightly spoon 75 ounces (about 1 1/2 cups) flour into dry measuring cups level with a knife. Combine 75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl toss well.

Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups.

To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.

To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.


Amaretto-Almond Streusel Pumpkin Pie - Recipes

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Unforgettable Desserts: More than 140 Memorable Dessert Recipes for All Year Round

&ldquoUnforgettable Desserts presents the kind of delectable desserts that will make your mouth water in anticipation, ones you will swoon over as you indulge and remember for years to come. These are no ordinary desserts these are unforgettable dessertexperiences.&rdquo - Dede Wilson from Unforgettable Desserts

Creamy dark ganache, tart cranberries, buttery pound cake, velvety caramel, warm and silky sabayon. Dede Wilson, a professional chef, food writer, teacher and television personality for over 24 years finds it impossible not to spend at least some portion of her day thinking about something sweet.

In her most impressive book yet, UNFORGETTABLE DESSERTS: More than 140 Memorable Dessert Recipes for All Year Round(Wiley $29.95, October 5, 2009) contains a collection of desserts that are exotic, extravagant, and utterly remarkable. While there are recipes to challenge even accomplished bakers, beginners need not be intimidated. Many of the recipes, though impressive, are deceptively simple, such as the gorgeous Matcha Tea Leaf Shortbreads and the amazing Frozen Peanut-Butter-Honey Cheesecake. For the adventurous, Almond-Apricot Brownies with Tart Cherry Ganache, Pomegranate-Chocolate Mousse Cake, Latticed Browned Butter Vanilla Bean Pear Pie, Crème Fraîche Cheesecake with Rhubarb Compote, Arborio Rice Pudding with Lemon Cream, Frozen Milk Chocolate-Peanut Butter Pie, or the Stracciatella Semifreddo with Kahlúa-Caramel sauce are sure to excite the senses.

Certain to become fall classics that will dazzle guests at your next holiday party include: Cranberry Gingerbread Cookies, Apple, Pear, and Quince Pie with Cheddar Crust, Walnut Praline Torte with Espresso Buttercream, Bittersweet Chocolate-Caramel Tart, Deep Dish Sour-Cream Apple Pie with Lemon-Cardamom Streusel, Amaretto-Almond Crunch Pumpkin Pie, and Hot Chocolate Truffle Bombs.

Filled with lush photography and Dede&rsquos insightful tips, UNFORGETTABLE DESSERTS will entice ambitious home cooks who want to move beyond cake mixes and their old baking standards to desserts that are truly memorable. Recipes in this book are perfect for celebrations, including dinner parties, holidays, birthdays and anniversaries, and any other occasion when a cook wants to create a dessert guests will talk about long after the party is over.


Watch the video: Итальянское Печенье Амаретти из 3х ингред-в. БЕЗ муки, масла, молочки. Italian Amaretti Cookies (May 2022).


Comments:

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