Baked Pumpkin Pie Custard

What an easy alternative to making a pumpkin pie? This baked custard is very similar to the filling of a pumpkin pie, without the crust. The sugar topping gets crunchy and reminded me of the crackle of crème brûlée. These are good served warm or cool (I especially liked them chilled).

You will need:

• 15 oz (1 can) pumpkin purée
• 2 eggs, lightly beaten
• 1 c heavy whipping cream
• 1 c light brown sugar, divided
• 1/2 t ground cinnamon
• 1/4 t ground ginger
• 1/4 t ground cloves
• 1/2 t ground nutmeg
• 1 T butter
• 1/4 c chopped walnuts or pecans (optional)

Then you will…

1. Preheat your oven to 350 degrees. Boil 4-6 cups water in a large pot or a water kettle.
2. In a medium mixing bowl, whisk together the pumpkin with the eggs, cream, 2/3 cup of the brown sugar, and the spices.
3. Divide into the custard into the six ramekins.
4. Place the ramekins in a 9×13 baking dish.
5. Pour boiling water into the 9×13 baking dish, until about 1 inch deep around the ramekins, to create a water bath.
6. Bake for 20 minutes.
7. Melt the butter in a small bowl.
8. Mix in the remain 1/3 cup of brown sugar and the nuts, if using.
9. Sprinkle on top of the custards and continue baking another 30-35 minutes, until just set in the middle.
10. Remove from oven and allow to cool at least ten minutes before serving.

Winter Cranberry Cocktail

We love this one with bourbon, although it is great with ginger ale instead if you prefer a mocktail!

You will need:

• 2 c fresh or frozen cranberries
• 1/2 c maple syrup
• 3/4 c water
• 1 orange, zested
• 1 lime, zested
• 2 sprigs of fresh rosemary
• 12 oz bourbon
• 3 c cranberry juice (preferably unsweetened)
• 4 oz lemon juice
• 4 oz ginger ale

Then you will…

• In a small saucepan, combine the cranberries with the maple syrup, water, and orange and lime zests.
• Bring to a boil.
• Reduce to a simmer and add the Rosemary. Allow to simmer for 5 minutes.
• Strain your cranberry simple syrup into a measuring cup or jar, and set aside.
• In a serving pitcher, combine the remaining ingredients with several handfuls of ice.
• Add the simple syrup to taste (I used about 3/4 of it). Stir and serve over ice!

Walnut and Cheddar Biscuits

These are heavenly when they are warm from the oven. We liked them with a little apricot jam on the side. Note: you need to prep the dough in advance, so that the butter has time to cool again before baking…so plan ahead!

You will need:

• 1/3 c walnuts
• 3 c flour
• 2 T sugar
• 4 1/2 t baking powder
• 1 t salt
• 1/4 t pepper
• 1/2 c (8 tablespoons) unsalted butter, cold
• 1 1/2 c shredded sharp cheddar cheese
• 1 3/4 c whipping cream, cold

Then you will…

1. In a nonstick skillet, toast the walnuts until fragrant, about 5 minutes.
2. Transfer to a cutting board and chop until about halfway between a rough and fine chop.
3. In a large mixing bowl, mix together the flour with the sugar, baking powder, salt and pepper.
4. Cut the butter into smaller pieces and then work it into the flour mixture with your hands until it is integrated throughout the dough.
5. Stir in the walnuts, cheese and cream until just mixed together.
6. Lightly flour a clean and dry work surface and turn the dough out onto the surface.
7. Knead the dough with floured hands, adding small amounts of flour to remove any stickiness.
8. Roll the dough into a rectangle about 12 by 8 inches. Fold in half and rotate 90 degrees.
9. Repeat a second time: roll the dough, fold in half, and rotate 90 degrees.
10. Repeat a third time: roll the dough, fold in half, and rotate 90 degrees.
11. Repeat a fourth time: roll the dough, fold in half, and rotate 90 degrees.
12. Roll the dough into a rectangle about 12 x 8 inches one last time.
13. Transfer to a parchment-lined baking sheet.
14. Refrigerate for an hour to allow the dough to set and butter to chill.
15. Preheat your oven to 400 degrees.
16. Cut the dough in half both lengthwise and widthwise to create four pieces
17. At this point you can cut the sections in half again or not, depending on how large you want your biscuits to be. You will then cut out triangles.
18. Bake 15-20 minutes, until they are golden brown.
19. Remove from the oven and allow to cool on a wire rack.

Quick Winter Cranberry Shrub

This is a super quick recipe perfect for spicing up your winter drinks. You can use a few ounces with sparking water for a refreshing spritzer, or try it with a cocktail.

You will need:

• 1 c fresh cranberries
• 2/3 c water
• 5 T white balsamic vinegar
• 5 T sugar
• 6 whole cloves
• 1 cinnamon stick

Then you will…

1. Combine everything in a pot and bring to a boil over medium heat.
2. Reduce heat to a simmer, cover and allow to cook another 8 minutes.
3. Remove from heat and let cool for 10 minutes.
4. Strain it into a storage jar, and allow to cool on the counter for another 30 minutes.
5. Close the jar and refrigerate until fully cool, before mixing and enjoying in your favorite drink.

“Big Marshmallow” Pavlova

Our boys call this the “big marshmallow” and quickly clean their plates. A pavlova is a meringue-like dessert that you top with whipped cream and fruit. It’s very popular in Australia and New Zealand (where we first had it), and it is thought to have been inspired by ballerina Anna Pavlova in the 1920s. It’s been made and enjoyed in the same day, but you could make it a day prior if you cover it tightly — you want to prevent moisture from getting back into the meringue part.

You will need:

• 4 egg whites, room temperature
• 2/3 c + 2 T sugar, divided
• 1 t cornstarch
• 1/2 t cream of tartar
• 2 1/2 t vanilla extract, divided
• 1 t white vinegar
• 2/3 c whipping cream
• 1/4 c sour cream
• 4-6 T powdered sugar, to your sweetness preference
• 2 c sliced strawberries
• Zest of one lime
• 3-4 oz of your favorite fruit curd (we loved using passion fruit curd)

Then you will…

1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
2. Beat the egg whites until soft peaks form.
3. In a small food processor, pulse together 2/3 cup of the sugar with the cornstarch and cream of tartar (about 5 pulses).
4. Add the sugar mixture to the egg whites in 2 parts, mixing in between, before continuing to beat until stiff peaks form.
5. Add 1 1/2 teaspoons of the vanilla plus the vinegar and beat until very stiff peaks form. You should be able to hold the bowl upside down without losing any of the meringue from the bowl.
6. Spread the meringue in a 9-10 inch circle on the prepared parchment paper. I like to give it a slightly higher lip around the edges, which will help it hold the whipped cream in place later.
7. Put the meringue in the oven and immediately reduce the oven temperature to 200 degrees.
8. Bake for 90-100 minutes or until the meringue is dry. It does not need to be golden.
9. Turn the oven off and allow the meringue to cool in the oven.
10. Beat the whipping cream with the sour cream and remaining teaspoon of vanilla until soft peaks start to form.
11. Add the powdered sugar to taste (we prefer less sweet, since the meringue and berries add sweetness too) and beat until it holds soft peaks.
12. In a small bowl, combine the strawberries with the remaining 2 tablespoons of sugar and the lime zest. Stir gently and allow to rest for 15-30 minutes.
13. Top the meringue with the whipped cream, dollops of the fruit curd, and the strawberries. Serve immediately.

Cinnamon Monkey Bread

This cinnamon monkey bread is scrumptious! My kids kept calling it doughnut cake, but either way it was gone before we could lick our fingers clean. It’s also simple with only  5 ingredients and a perfect recipe for kids to help prep. We served for a holiday brunch treat along with fresh berries and whipped cream.

You will need:

• ~20 oz buttermilk biscuit dough (I used Pillsbury homestyle), cut into quarters
• 1 c sugar
• 2 T ground cinnamon
• 1/4 t ground nutmeg
• 8 T unsalted butter, melted

Then you will…

1. Preheat your oven to 350 degrees. Grease a bundt pan.
2. In a gallon Ziploc bag, combine the sugar, cinnamon and nutmeg.
3. Add the biscuit pieces to the bag.
4. Close the bag and toss to coat the biscuit pieces.
5. Spread the biscuit pieces in the prepared pan.
6. In a small bowl, mix together any leftover sugar with the melted butter.
7. Pour the butter mixture over the biscuit pieces.
8. Bake 30-35 minutes or until golden and cooked through.
9. Remove from the oven and wait 5 minutes, before you invert the monkey bread onto a plate.
10. Allow to cool at least another 5 minutes before serving, as the caramel sauce will be very hot.

Beer Roasted Pork Shoulder

This will make your house smell sooooo good, and it is the perfect centerpiece for a celebration or special gathering. Try is with some Kasespaetzle.

You will need:

• 1 c chicken stock
• 2 yellow onions, chopped
• 3 lb boneless pork shoulder roast
• 1 t salt
• 1 t pepper
• 1/2 t ground mustard powder
• 1/4 t ground marjoram
• 3 cloves garlic, minced
• 1 t caraway seeds
• 12 oz lager
• 1 t cornstarch

Then you will…

1. Preheat your oven to 375 degrees.
2. Pour the chicken stock into the bottom of a roasting pan.
3. Spread the onions on the bottom of the pan.
4. Cut a diamond pattern into your pork roast on fat side.
5. Rub with salt, pepper, mustard powder, marjoram, and the minced garlic.
6. Place the fat side down in a roasting pan.
7. Sprinkle with the caraway seeds on top of the roast.
8. Roast for 1 hour and flip the roast so that the fat side is up.
9. Increase your oven temperature to 425 degrees. Baste with the lager.
10. Roast another 30-45 minutes, until the pork is 165 degrees in its thickest part.
11. Allow the pork to rest for 15 minutes.
12. Whisk the cornstarch into the bottom of the roasting pan until smooth.
13. Bring it up to a simmer and allow to thicken slightly.
14. Season with salt and pepper, if needed.
15. Slice the pork and serve with the onion gravy.

Cranberry Cookie Bars

These sweet, rich treats are a great way to celebrate the fresh cranberries that you will find in the store in the late fall and winter. They will disappear quickly!

You will need:

• 2 c unsalted butter, room temperature
• 1 c sugar
• 1/2 c brown sugar, packed
• 1 T plus 2 t vanilla extract
• 1 T ground cinnamon
• Pinch of salt
• 4 c flour
• 12 oz fresh cranberries, picked through for any stems, rinsed and patted dry (you can substitute frozen — but use them frozen!)

Then you will…

1. Line a 9×13 baking pan with foil and lightly grease.
2. In a large bowl, cream together the butter with sugars until light and fluffy.
3. Mix in the vanilla, salt, and cinnamon.
4. Mix in the flour until incorporated.
5. Using your hands, spread 3/4 of the batter into the prepared pan. Allow it to come a little up the sides.
6. Spread the fresh cranberries on top.
7. Crumble or drop the remaining batter on top of the cranberries.
8. Allow to chill in the fridge for at least 30 minutes.
9. Preheat your oven to 350 degrees.
10. Bake for 45-50 minutes, or until golden and set.
11. Allow to cool for a half hour in the pan before you try to remove the cookie bars.
12. Then allow to finish cooling on a wire rack before cutting.

Sugar and Spice Cookies

These figure cookies are lightly crispy and delicious. They are full of warming spices like you would find in gingerbread, building on a sugar cookie base.

You will need:

• 1 c unsalted butter, room temperature
• 1 c brown sugar
• 1 egg, lightly beaten
• 1 t vanilla extract
• 2 t ground ginger
• 1 1/2 t ground cinnamon
• 1/2 t baking powder
• 1/4 t ground cloves
• 1/4 t ground nutmeg
• 1/4 t ground cardamom
• Pinch of salt
• 3 c flour

Then you will…

1. In a large mixing bowl, cream together the butter and brown sugar until smooth and fluffy.
2. Mix in the egg and vanilla extract.
3. Mix in the ginger, cinnamon, baking powder, cloves, nutmeg, cardamom and salt.
4. Mix in the flour.
5. Form a ball with the dough and flatten slightly. Wrap in plastic wrap and chill for 20-30 minutes.
6. Preheat your oven to 350 degrees. Line two baking sheets with parchment paper.
7. Roll the dough out on a lightly floured surface until it is about 1/2-inch thick. Cut into desired shapes.
8. Place onto the prepared baking sheets and bake until starting to turn golden, about 8-10 minutes.

Cranberry Nut Cake

This buttermilk cake studded with fresh cranberries and white chocolate and full of ground walnuts. I loved the combination of sharp tartness, creamy sweetness, and nuttiness.

You will need:

• 3/4 c brown sugar
• 1/4 c sugar
• 1 orange, zested
• 8 T unsalted butter, room temperature
• 1 egg, lightly beaten
• 2 t vanilla extract
• 2 t baking powder
• 1 t ground cardamom
• 1/2 t ground cinnamon
• 1/4 t salt
• 1/2 c buttermilk (substitute: combine 1 T lemon juice with cup of milk and let sit for 5 minutes; stir and use)
• 1/2 c walnuts, finely ground
• 1 1/2 c flour
• 12 oz fresh cranberries
• 1/2 c white chocolate chips
• 3 T cinnamon sugar

Then you will…

1. Preheat your oven to 350 degrees. Grease and 8 or 9-inch springform and line the bottom with parchment paper.
2. In a large mixing bowl, combine the sugars with the orange zest to release the orange oils.
3. Cream the butter into the sugar mixture.
4. Mix in the egg, vanilla, baking powder, cardamom, cinnamon and salt.
5. Mix in the buttermilk, ground walnuts, and flour.
6. Fold in the cranberries and white chocolate
7. Spread in the pan and sprinkle with cinnamon sugar.
8. Bake 45-60 minutes, until golden and set in the middle.
9. Allow to cool for 10 minutes before removing from the pan.