Actually, I’m pregnant - but, when you feel like you are becoming a whale, you feel like a whale.  Mostly, I know that in a few months I will be huge and it’s going to take you longer to get there (unless you have with-holding news from me), so I am giving you a head start, k?  Here are a few desserts I’ve been dying to try lately (but will resist making them because I don’t want the whole thing).

Thank you Rachel Ray, butts across the globe will be bigger because of you and this recipe. 

(And, if you find yourself lazy (like me), here it is)

Apple Pecan Sticky Buns

1 1/4 cups plus 1 tablespoon packed light brown sugar

1 1/2 sticks (6 ounces) butter, softened

2 cups flour

1/4 cup granulated sugar

1 tablespoon baking powder

3/4 teaspoon salt

2 large eggs

1 cup heavy cream

1 cup chopped pecans

1/2 teaspoon ground cinnamon

2 tablespoons honey

 

1. Preheat the oven to 400°. Grease a 9-inch square baking pan. Place the apples, 1 tablespoon brown sugar and 1 tablespoon butter on a parchmentpaper- lined baking sheet; toss to coat. Cover loosely with foil and roast until tender, 15 minutes. Lower the oven temperature to 350°.
2. Meanwhile, using an electric mixer, blend the flour, granulated sugar, baking powder and 1/4 teaspoon salt at low speed. Add 5 tablespoons butter and mix until crumbly. In a small bowl, whisk the eggs with 1/2 cup cream, then mix into the dry ingredients.
3. On a lightly floured surface, roll out the dough to form a 9-inch rectangle. In a small bowl, mix 1/2 cup brown sugar, the pecans and cinnamon. Cut up 2 tablespoons butter and dot the dough. Sprinkle the brown sugar mixture on top and cover evenly with the roasted apples. Roll up the dough, jelly roll-style, and cut crosswise into 9 slices; place the slices cut side down in the prepared baking pan. Bake until golden, 35 to 40 minutes. Transfer to a rack to cool.
4. Meanwhile, in a saucepan, bring the remaining 4 tablespoons butter, 3/4 cup brown sugar, 1/2 cup cream, 1/2 teaspoon salt and the honey to a boil, stirring. Whisk until reduced, about 2 minutes. Let cool slightly. Drizzle the sauce over the warm buns.

Oh, what’s that?  You need more?  Try this one…

You should be writing thank-you cards to Rachel Ray by now, don’t you think? 

Pumpkin Whoopie Pies

1 cup packed light brown sugar

2 large eggs, at room temperature, lightly beaten

1 cup canned pure pumpkin puree

1 tablespoon pumpkin pie spice

1 1/2 teaspoons pure vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon plus 2 pinches salt

1 2/3 cups flour

4 ounces cream cheese, chilled

1 cup confectioners’ sugar

 

1. Preheat the oven to 350°. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners’ sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

 Still not impressed?  Fine.  Check this one out.  (And if you don’t fall in love with this ooey goodness, why are you even my friend?)

Candy Apple Pie

From MiMi Hodge, winner of Good Morning America’s “Pie of Emeril’s Eye” Contest, 2000

Crust:

• 1 1/2 cups graham cracker crumbs
• 3 tablespoons sugar
• 1/2 teaspoon cinnamon
• 1/3 cup butter, melted
• 3/4 cup caramel ice cream topping
• 1 cup chopped pecans

Apple Filling:

• 5 Granny Smith apples (peeled, cored, sliced very thin)
• 5 tablespoons butter
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1 teaspoon cinnamon

Cream Cheese Topping:

• 8 oz. cream cheese
• 1 teaspoon vanilla
• 1 egg
• 1 tablespoon lemon juice
• 1/4 cup sugar

Topping:

• 3/4 cup heavy cream, whipped
• 2 tablespoons sugar
• 1/2 cup caramel ice cream topping
• 1/4 cup chopped pecans

1. Preheat oven to 375 degrees F.

2. In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10-inch pie plate and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.

3. In a large (12-inch) skilet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees F.

4. In a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes.

5. Top with whipped cream, caramel and pecans, and swirl with a knife. Slice and serve.

PS - I found this recipe and these sinful photographs over here.  She’s the owner of one of my new favorite blogs.  I might have to try to see how to get invited over for her next dinner party, too.

Welcome back!