THEME BY BAUDELAIRED
FUCKYEAH DESSERT
.

This blog is dedicated to the best meal of the day.

I do not claim the rights to any of the pictures featured on this blog. But I do claim they are delicious and fun to make~!

Peach Crumble with Oats ( click through for recipe)

Peach Crumble with Oats ( click through for recipe)

Fluffernutter Candy (click for recipe)

Fluffernutter Candy (click for recipe)

Pumpkin Ginger Cupcakes with Ginger Cream cheese Frosting(click for recipe) 

Pumpkin Ginger Cupcakes with Ginger Cream cheese Frosting
(click for recipe) 

Butter Finger Cupcakes ( click for recipe)

Butter Finger Cupcakes ( click for recipe)

Pumpkin Cream Cheese Truffles (Click For Recipe)

Pumpkin Cream Cheese Truffles (Click For Recipe)

Chocolate Oreo Pumpkin Pie (Click for Recipe)

Chocolate Oreo Pumpkin Pie (Click for Recipe)

Malted Pumpkin Nutella Filled Whoppie Pies (Click Through for Recipe)

Malted Pumpkin Nutella Filled Whoppie Pies (Click Through for Recipe)

Pumpkin Cider (Click Through Recipe)

Pumpkin Cider (Click Through Recipe)

Caramel Pumpkin Pie Recipe (Click Through For Recipe)

Caramel Pumpkin Pie Recipe (Click Through For Recipe)

Its Fall. That means yummy Fall desserts. My favorite part of Fall is Pumpkin flavored EVERYTHING! It just makes me feel all warm inside knowing that I can get a Pumpkin Latte or a Pumpkin muffin all the time now just because its September.
Pumpkin pretty much goes with everything. Savory or Sweet. And now that its fall pumpkin shall be in surplus. A lot of people just buy canned pumpkin, which is totally fine, but its Fall and they are in season so you should know how to cut, and use a pumpkin in its entirety not just for carving.
First things first is go get a pumpkin. Either go pumpkin picking like I do, every September when me and my family go Apple Picking we always pick up a few pumpkins too .But you can always get some at your local farmers market or super market. 
How to Cut your Pumpkin
Now that you have your Pumpkin, wash the outside thoroughly. Then, take a large, sharp chef’s knife and cut the pumpkin in half, lengthwise. Don’t think you are going to use the stem for a hand-holt because that puppy is going to pop off there like a cork on a champagne bottle. Well, at least mine did.
Plunging the knife in, point first, then slicing down and rocking the knife back and forth got the first cut going. Then I turned it on its end and worked the knife back and forth a couple more times to finish off the cut. Perfect!
Scrape out the innards, the guts, stringy part and seeds and set them aside for more fun later.
Get out a large baking pan and fill with about 1/2″ of water. Preheat your oven to 350 degrees.
Place halves of pumpkin “face down” in the water. *Gurgle, gurgle, gurgle*
Bake for about 35 to 45 minutes.
Keep reading. Giveaway coming up!
Now, right after you pop the punkin in the oven, get out a cookie sheet for roasting your seeds.
Separate the seeds from the innards and rinse the seeds off. Pat dry. Throw away the stringy part. This is the most fun part, its gross but always worth it.
Drizzle with a little olive oil and sprinkle with salt.
Dump the seeds onto your cookie sheet, spread into a single layer, and place in the oven with your pumpkin halves. Bake for about 15 minutes, then using a spatula mix them around and spread them out again. Bake for another 15 minutes.
Remove from oven and let cool, then eat! Careful! These are amazingly addictive!
I actually used garlic salt and Hatch Green Chile powder on mine. But you can make your own variation using:
Sea Salt Kosher Salt and/or Red Chile Powder Cayenne Chile Powder Ancho Chile Powder Fresh Cracked Black Pepper (one of my all-time faves!) or Frank’s Hot Wing Sauce BBQ Sauce yellow mustard
Now your pumpkin halves should be done. Remove them from the oven and let cool so that you can handle them.
When cool, scrape out the inside of the pumpkin skin and discard skin.
Mash up the pumpkin and use for any number of recipes. This stuff freezes great, too. So bag it up and put it in the freezer until you are ready to use!
See, now that was easy. Use this pumpkin for any of the following recipes I post. And look out for a lot more.

Its Fall. That means yummy Fall desserts. My favorite part of Fall is Pumpkin flavored EVERYTHING! It just makes me feel all warm inside knowing that I can get a Pumpkin Latte or a Pumpkin muffin all the time now just because its September.

Pumpkin pretty much goes with everything. Savory or Sweet. And now that its fall pumpkin shall be in surplus. A lot of people just buy canned pumpkin, which is totally fine, but its Fall and they are in season so you should know how to cut, and use a pumpkin in its entirety not just for carving.

First things first is go get a pumpkin. Either go pumpkin picking like I do, every September when me and my family go Apple Picking we always pick up a few pumpkins too .But you can always get some at your local farmers market or super market. 

How to Cut your Pumpkin

Now that you have your Pumpkin, wash the outside thoroughly. Then, take a large, sharp chef’s knife and cut the pumpkin in half, lengthwise. Don’t think you are going to use the stem for a hand-holt because that puppy is going to pop off there like a cork on a champagne bottle. Well, at least mine did.

Plunging the knife in, point first, then slicing down and rocking the knife back and forth got the first cut going. Then I turned it on its end and worked the knife back and forth a couple more times to finish off the cut. Perfect!

Scrape out the innards, the guts, stringy part and seeds and set them aside for more fun later.

Get out a large baking pan and fill with about 1/2″ of water. Preheat your oven to 350 degrees.

Place halves of pumpkin “face down” in the water. *Gurgle, gurgle, gurgle*

Bake for about 35 to 45 minutes.

Keep reading. Giveaway coming up!

Now, right after you pop the punkin in the oven, get out a cookie sheet for roasting your seeds.

Separate the seeds from the innards and rinse the seeds off. Pat dry. Throw away the stringy part. This is the most fun part, its gross but always worth it.

Drizzle with a little olive oil and sprinkle with salt.

Dump the seeds onto your cookie sheet, spread into a single layer, and place in the oven with your pumpkin halves. Bake for about 15 minutes, then using a spatula mix them around and spread them out again. Bake for another 15 minutes.

Remove from oven and let cool, then eat! Careful! These are amazingly addictive!

I actually used garlic salt and Hatch Green Chile powder on mine. But you can make your own variation using:

Sea Salt
Kosher Salt
and/or
Red Chile Powder
Cayenne Chile Powder
Ancho Chile Powder
Fresh Cracked Black Pepper (one of my all-time faves!)
or
Frank’s Hot Wing Sauce
BBQ Sauce
yellow mustard

Now your pumpkin halves should be done. Remove them from the oven and let cool so that you can handle them.

When cool, scrape out the inside of the pumpkin skin and discard skin.

Mash up the pumpkin and use for any number of recipes. This stuff freezes great, too. So bag it up and put it in the freezer until you are ready to use!

See, now that was easy. Use this pumpkin for any of the following recipes I post. And look out for a lot more.

Strawberry Shortcake Cake Bites (Click Through For Recipe)

Strawberry Shortcake Cake Bites (Click Through For Recipe)

Oatmeal Brownie Strawberry Shortcake (Click Through For Recipe)

Oatmeal Brownie Strawberry Shortcake (Click Through For Recipe)

Dark Chocolate Strawberry Shortcake (Click Through For Recipe)

Dark Chocolate Strawberry Shortcake (Click Through For Recipe)

Donut Strawberry Shortcake (Click Through For Recipe)

Donut Strawberry Shortcake (Click Through For Recipe)

Strawberry Short Cake. It’s definitely something we are all familiar with when its summer time. And even though Fall is right around the corner, Strawberry Shortcake is still an easy and delicious dessert that everyone can make. A classic Strawberry Shortcake isn’t what you usually find in your supermarket bakery. A traditional shortcake isn’t made with a sponge cake, its made with a shortcake or short bread recipe. Shortcake gets it’s name from the adding of shortening or butter to a dough which makes it tender. Calling a baking lard or fat shortening comes from the term “to shorten” a 15th century term which meant, “easily crumbled”.
Some tips I have learned with making Strawberry Shortcake:
Cooks Illustrated suggests grating butter with a hand held grater into the dough. It incorporates better, to and gives a flakier texture.
One of the problems with strawberry shortcake is that fresh strawberries won’t stay on the shortcake but just fall on the plate when you are eating. Mashing 1/3 of the berries up a bit and adding them to the sliced berries gives them a bit of ‘glue’ so they cling to the shortcake.
Adding orange juice, or Grand Mariner to the strawberries adds a new layer of flavor.
Here is a pretty simple recipe for Strawberry Shortcake.
Makes 6 servingsIngredients:Strawberries 2 lbs. (4 cups) containers fresh strawberries, sliced  1 / 2 cup sugar  1 tablespoon vanilla
Whipped Cream  1 cup whipping cream  2 tablespoons sugar  1 teaspoons vanilla extract
Shortcake 3/4 cups all-purpose flour  4 teaspoons baking powder  3/4 cup cold butter, cut up  1 /4 cup sugar  2 large eggs, lightly beaten  1 (8-oz.) container sour cream  Garnish: fresh mint sprigs
Directions: Pre heat oven to 425 degrees F
Prepare Strawberries Combine strawberries, 1 / 4 - 1/2 cup sugar, 1 tablespoon fresh vanilla extract, and let it stand for an hour. It is best to start with a little sugar and add more if needed.Prepare the shortcake:
1. Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly. 2. In a separate bowl beat the eggs, sour cream, and blend into the flour mixture and mix until just blended. Don’t overmix.  3. Divide into 6 mounds and drop onto a greased baking sheet,  about 1 /3 cup.  4. Bake for 12 -15 minutes until just lightly browned, and let them cool.
Prepare the Whipped Cream  Beat whipping cream at medium speed with an electric mixer or by hand until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.
 Assembly Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.

Strawberry Short Cake. It’s definitely something we are all familiar with when its summer time. And even though Fall is right around the corner, Strawberry Shortcake is still an easy and delicious dessert that everyone can make. A classic Strawberry Shortcake isn’t what you usually find in your supermarket bakery. A traditional shortcake isn’t made with a sponge cake, its made with a shortcake or short bread recipe. Shortcake gets it’s name from the adding of shortening or butter to a dough which makes it tender. Calling a baking lard or fat shortening comes from the term “to shorten” a 15th century term which meant, “easily crumbled”.

Some tips I have learned with making Strawberry Shortcake:

Cooks Illustrated suggests grating butter with a hand held grater into the dough. It incorporates better, to
and gives a flakier texture.

One of the problems with strawberry shortcake is that fresh strawberries won’t stay on the shortcake but just fall on the plate when you are eating. Mashing 1/3 of the berries up a bit and adding them to the sliced berries gives them a bit of ‘glue’ so they cling to the shortcake.

Adding orange juice, or Grand Mariner to the strawberries adds a new layer of flavor.

Here is a pretty simple recipe for Strawberry Shortcake.

Makes 6 servings

Ingredients:
Strawberries
2 lbs. (4 cups) containers fresh strawberries, sliced
1 / 2 cup sugar
1 tablespoon vanilla


Whipped Cream

1 cup whipping cream
2 tablespoons sugar
1 teaspoons vanilla extract

Shortcake

3/4 cups all-purpose flour
4 teaspoons baking powder
3/4 cup cold butter, cut up
1 /4 cup sugar
2 large eggs, lightly beaten
1 (8-oz.) container sour cream

Garnish: fresh mint sprigs

Directions:

Pre heat oven to 425 degrees F

Prepare Strawberries

Combine strawberries, 1 / 4 - 1/2 cup sugar, 1 tablespoon fresh vanilla extract, and let it stand for an hour. It is best to start with a little sugar and add more if needed.

Prepare the shortcake:

1. Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.

2. In a separate bowl beat the eggs, sour cream, and blend into the flour mixture and mix until just blended. Don’t overmix.

3. Divide into 6 mounds and drop onto a greased baking sheet,
about 1 /3 cup.

4. Bake for 12 -15 minutes until just lightly browned, and let them cool.

Prepare the Whipped Cream

Beat whipping cream at medium speed with an electric mixer or by hand until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.


Assembly


Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.