I made a small mentioned yesterday about the dessert we had for Thanksgiving - instead of a typical pie (even though we are quite fond of the one we made last year) we opted to make a cake... flavored like a pie!
I made the layers for the
Pumpkin Pie Cake a few days ago and just kept them in the freezer until this morning. With classic pie flavors of cinnamon, ginger, nutmeg and allspice, these moist cakes are separated by a sweet luscious cream cheese frosting that also adorns the top. The original recipe calls for scattering chopped pecans on top - but for a fun twist, we added some crumbs from the new gingerbread flavored graham crackers! While it certainly does not have the same texture as a pie, the pumpkin pie-like flavor was there and it was a satisfying way to finish a rich meal with a dessert on the lighter side.
While sandwiches are always a must have for leftovers, we opted to start a new tradition and turn part of the turkey meat into a
Roast Turkey and Prosciutto Pizza! Instead of buying a prebaked crust as the recipe called for, I opted to make our favorite
whole wheat pizza dough and bake it for a few minutes on our pizza stone before topping it. The dough really only takes just a couple minutes to whip up in the food processor. I used a spicy pizza sauce to top the nutty dough, followed by shredded fontina, turkey spiced up with potent balsamic vinegar, red onions, fresh grated Parmigiano-Reggiano and cracked black pepper. Once the crust had a chance to crisp up and the cheese melted, we removed the pizza and showered the top with torn bits of salty prosciutto. If I could have found any Arugula when we went to the market earlier in the week, I would have added some torn pieces on top for another peppery bite.
I made the layers for the Pumpkin Pie Cake a few days ago and just kept them in the freezer until this morning. With classic pie flavors of cinnamon, ginger, nutmeg and allspice, these moist cakes are separated by a sweet luscious cream cheese frosting that also adorns the top. The original recipe calls for scattering chopped pecans on top - but for a fun twist, we added some crumbs from the new gingerbread flavored graham crackers! While it certainly does not have the same texture as a pie, the pumpkin pie-like flavor was there and it was a satisfying way to finish a rich meal with a dessert on the lighter side.
While sandwiches are always a must have for leftovers, we opted to start a new tradition and turn part of the turkey meat into a Roast Turkey and Prosciutto Pizza! Instead of buying a prebaked crust as the recipe called for, I opted to make our favorite whole wheat pizza dough and bake it for a few minutes on our pizza stone before topping it. The dough really only takes just a couple minutes to whip up in the food processor. I used a spicy pizza sauce to top the nutty dough, followed by shredded fontina, turkey spiced up with potent balsamic vinegar, red onions, fresh grated Parmigiano-Reggiano and cracked black pepper. Once the crust had a chance to crisp up and the cheese melted, we removed the pizza and showered the top with torn bits of salty prosciutto. If I could have found any Arugula when we went to the market earlier in the week, I would have added some torn pieces on top for another peppery bite.
I have added the cake to my meal plans for the holidays. Your photos are beautiful--I wish I could have that slice right now!
ReplyDeletePieces - Hope you like the cake!
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