bakekrazy

2 cups flour
1 1/2 cups sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
4 eggs (lightly beaten)
1 – 15 oz can pumpkin
1 cup vegetable oil
TOPPING
1 cup semisweet chocolate pieces
8 oz pkg. cream cheese (allow to come to room temp.)
1/3 sugar
1 egg
1 Tbsp. milk

Preheat your oven to 350 degrees and line a 15″ x 10″ baking pan with foil.

MAIN BATTER In a large bowl stir in the flour, sugar, baking powder, cinnamon, baking soda, salt, mix well. Add in the eggs, pumpkin, and oil, mix well and then spread the mixture into the lined baking pan.
TOPPING Microwave half of the chocolate pieces for approximately 1 minute, mix well and set aside. Mix the 1/3 sugar and the cream cheese with a mixer until well blended. Beat in one egg, milk and the melted chocolate. Spoon the topping over the pumpkin batter in mounds, swirl to marble the two together. Sprinkle the remaining chocolate pieces over the finished batter.
BAKE 25 – 30 minutes or until toothpick removes clean. Cool on a wire rack, freeze for one hour to allow for a clean cut of the bars. Use the edges of the foil to lift the completed product from the pan and cut into desired bar sizes.

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Fall is here and its a great time to start that fall baking. Apples are being picked and they make a wonderful turnover

Puff Pastry Sheets
1/2 white sugar

4 1/2 cups of granny smith apples peeled, cored and medium sliced
1 tablespoon lemon juice
2 1/2 cups water
1/4 cup corn starch
1 cup brown sugar
1/4 cup butter
1/2 tablespoon cinnamon
pinch of salt
1/4 teaspoon nutmeg

Sprinkle the Lemon Juice over the apples and mix well, set aside. Set the puff pastry off to the side along with the 1/2 cup white sugar, and cover the pastry with a damp cloth. Add all the other ingredients into a dutch over medium heat and bring to a boil, allow to reduce by 1/2. Remove from the heat and add in the apples. Mix well.

Cut the puff pastry into 6″ x 6″ squares (approximately 8) Pat the sheets of pastry (both sides) into the white sugar and coat well. Add the apple mixture into the puff pastry and fold over straight or in a triangle. Brush the edges with water and pinch to seal. Using a pair of scissors cut three small holes into the top of the turnover.

Heat your oven to 375, Spray a half sheet pan well with vegetable oil. Place the turnover onto the pan and bake for approximately 15 – 20 minutes allowing them to brown slightly. The bottoms of the pastries should be a golden brown. Remove the turnovers as soon as possibly to a cooling rack to avoid sticking to the sheet pan. Enjoy!

Chef Brian Klauss

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