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Happy Thanksgiving! *Must Have Recipes*

Here are a few of my Thanksgiving favorites.. Happy Turkey Day Everyone!

Deviled Eggs

Everyone needs a simple recipe for deviled eggs to call their own. I have some delicious tips and options, so you can make your own signature batch of deviled eggs. Yes, I know, there are so many variations of this classic party dish. I’ve included several excellent choices below, from classic to spicy. Finally, a healthy, low-carb, and amazing appetizer that everyone will love. A guaranteed crowd-pleaser at your next gathering. You and your Devilish eggs are about to get really popular. Let’s get this party started!

 

Ingredients:

The classic recipe:

  • 12 eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon mustard, yellow, brown or Dijon
  • 2 teaspoons lemon juice (or vinegar)
  • 1/2-1 teaspoon sea salt
  • 1/4 teaspoon white or black pepper
  • dash of cayenne or Tabasco sauce (that’s what makes it deviled!)
  • 2 tablespoons minced scallions, chives, or parsley (garnishes)
  • 1 teaspoon paprika

* Optional Variations:

  • 1 tablespoon sweet relish (for all the southerners)
  • 1/2 teaspoon Coleman’s dry mustard (hot as Hell!)
  • 1 tablespoon minced shallot or onion.
  • 1 tablespoon horseradish
  • 2 tablespoons pickle juice (from the jar)
  • 2 tablespoons olive juice (dirty!)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon tarragon
  • 1 teaspoon Old Bay
  • 1 teaspoon wasabi
  • 1 teaspoon curry
  • 1 teaspoon cumin
  • bacon
  • caviar

* Notes: Fresh eggs are more difficult to peel. You can use week old eggs to make it easier. Go for it!  Just be sure to use only one or two of your favorite spicy seasonings.

Directions:

1. Place the eggs in a medium saucepan; add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Cook gently, and as the water begins to boil, cover and remove from heat. Let stand 10 minutes. Transfer eggs to ice-water bath to cool. Follow this method and your eggs won’t turn green.

2.  Peel the eggs under running water (it helps somehow). With a sharp knife, halve the eggs lengthwise and/or crosswise. Remove the yolks (with a fork and transfer to a bowl or a food processor along with mayonnaise, lemon juice, mustard, and your choice of the seasonings. Using a fork, whisk, mixer or food processor, blend until smooth.

3.  Transfer the egg-yolk mixture to a large food storage bag and twist the very tip of one of the corners. Very carefully snip just a little bit off the twisted end (about 1/8″). Or just get all out fancy and use a pastry bag fitted with a star tip. Pipe the mixture (or squeeze the bag) into the centers of the egg white halves, with a twisting motion. Eggs can be refrigerated in an airtight container overnight, garnish at the last minute. Have fun with this one!

Enjoy!

Pumpkin Swirl Cheesecake ~Revisited

Here it is again, by request, everyone’s favorite dessert…  Pumpkin Swirl Cheesecake, and just in time for the holidays. What’s better than pumpkin pie? A fancy, pumpkin marbled cheesecake with a crunchy, ginger-pecan crust, that’s what.

If this photo doesn’t inspire you, then the warm holiday scent of cinnamon certainly will. Oh, and this luscious cheesecake isn’t reserved only for the holidays either. Now, you can indulge in this decadent dessert anytime…

No time to cook? To order e-mail Lisa @bakedinmaine.com, shop/Baked in Maine or Baked in Maine on Facebook

 

 

Please comment below if you LOVE pumpkin cheesecake, and don’t forget the contest below..

Bon Appétit!

~Lisa xo

 

Pumpkin Swirl Cheesecake

Ingredients:

Crust:

  • 1 1/2 cups crushed ginger-snap cookies.
  • 1/2 cup finely chopped pecans.
  • 1/2 teaspoons of cinnamon
  • 1/3 cup butter, or (Smart Balance) melted.

Filling:

  • 2 (8 ounce) packages cream cheese, or low-fat (Neuchâtel) softened.
  • 3/4 cup sugar, divided.
  • 2 teaspoon vanilla extract.
  • Zest of one lemon (because it tastes good).
  • 3 eggs
  • 1  (15 ounce) can of pumpkin puree (or fresh).
  • 2 teaspoon ground cinnamon.
  • 1 teaspoon ground nutmeg.
  • 1/2 teaspoon allspice (optional).
  • Whipped cream for topping.
  • 1 festive red cherry (optional).

 

Directions:

Pre-heat oven to 350 degrees.

  1.  In a medium bowl, mix together the crushed ginger snaps, and butter. Press into the bottom, and about 1 inch up the sides of a 9-inch spring-form pan or regular round cake pan. I use the bottom of a measuring cup to press evenly. Bake the crust 10 minutes or so in the preheated oven. Set aside to cool. If you plan to bake the cheese cake in a water bath and use the spring-form pan, don’t forget to wrap the bottom of the pan in foil.
  2. In a mixing bowl, blend together the cream cheese, ½ cup sugar, vanilla and lemon zest until smooth. Mix the eggs in one at a time, blending well after each.
  3. *Set aside 1 cup of the mixture. Then blend ¼ cup of the sugar, pumpkin, cinnamon, nutmeg and allspice into the mixing bowl.
  4. Spread the pumpkin flavored batter onto the crust, and drop the plain batter by spoonfuls onto the top. Use a butter knife to get that cool swirly, marbled effect.
  5. Bake about 1 hour in the oven, or until filling is set. *If it starts to darken on top you can cover loosely with foil. You can run the butter knife around the edge of the cake in the pan. Allow the cake to cool before removing it from the pan. Chill for at least 2-3 hours before serving. This luscious cheese cake will keep 3-4 days in the fridge, it freezes beautifully.  ~ Lisa, (lover of cheesecake)
ENJOY!

Pumpkin Whoopie Pie — Giveaway!

Yes, it’s time for delicious Pumpkin Whoopie Pies (just happens to be one of my most requested recipes), and I’m doing a Whoopie GIVEAWAY for those of you who don’t cook. That’s right, six free Pumpkin Whoopie Pies to a lucky winner. Or make your own whoopies (recipe below). No time to cook? No problem, you can buy some right here. Whatever the case may be… You WILL get some whoopie!

To win 6 Pumpkin Whoopies delivered to your door, tell me your favorite Thanksgiving dessert(s) in the comments section below. That’s it! Go get some whoopie.

PS. Baked in Maine continues to grow thanks to all of your clicks, recommendations, and shares on facebook. THANK-YOU!

I love you too,

Lisa xo

To order Whoopie Pies shipped to your door, click here: Baked in Maine online shop

(If you prefer pumpkin chocolate chip cookies, the recipe is below this post)

 

Pumpkin Whoopie Pies

Ingredients:

  • 1 (15 ounce) can of pumpkin puree (or fresh).
  • 2 large eggs
  • 1/2 cup canola or light olive oil.
  • 1/2 cup butter or Smart Balance.
  • 1 1/2 cups firmly packed brown sugar (or substitute).
  • 2 tablespoons molasses
  • 1 tablespoon vanilla
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda powder
  • 2 teaspoon cinnamon
  • 2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups of whole-wheat pastry flour

CREAM-CHEESE FILLING

  • 3 cups confectioners’ sugar
  • 1/2 cup (1 stick) unsalted butter, or Smart Balance, softened.
  • 8 ounces cream cheese, or (Neuchâtel) softened.
  • 1 teaspoon pure vanilla extract
  • a dash of lemon juice (my secret).

Directions:

Prep Time: 20 mins

Total Time: 30 mins

  1. Preheat oven to 350°. Prepare pans, using parchment paper, silicon mats or spray 2 cookie sheets.
  2. Using a mixer (if you like), beat pumpkin, eggs, oil, brown sugar, molasses and vanilla together until light and fluffy.
  3. In a separate bowl, combine the dry ingredients (with a whisk) and add to the pumpkin mixture slowly, mix until well combined.
  4. Scoop rounded spoonfuls of batter (use an ice cream scoop) onto the cookie sheet and space at least 2-inches apart.
  5. Bake for 10-13 minutes or until done. Check for doneness with a toothpick.
  6. * Filling: Whip-up the butter and cream cheese. Slowly add the sifted confectioners’ sugar, add in vanilla, and dash of lemon. Beat until light and fluffy.
  7. After the whoopies have cooled, place a scoop of filling between two cookies.
  8. I like to wrap them individually in plastic wrap and chill. They freeze beautifully… ENJOY!!!