Thanksgiving
Pumpkin Pie
Rachael's sister Maria – the baker in the family! – has shared this recipe with us. "I use canned pumpkin when I'm short on time," says Maria," but if you're up to it, the best is fresh. Both versions are included here."
Pumpkin Cheesecake Bars
This recipe was sent to rachaelray.com by site visitor Cindy Puyear, who says, "I make these bars every Thanksgiving and Christmas. They are great with whipped cream on top. My family and co-workers love them and ask me to make some for them. It's like having pumpkin pie in smaller portions. In place of the canned pumpkin, you can use fresh."
Chocolate Bundt Cake with Sour Cream Chocolate Glaze
I have found my go-to birthday cake. At last. This chocolate cake is ridiculous. You make it in a bundt pan and it's dark and rich and moist and not too sweet to make room for the dark chocolate glaze, which is more of a pourable frosting, cut with sour cream. I could go on...
Black Forest Torte
Black Forest cakes, tortes, etc. typically have cherries and chocolate, which we wanted to downplay in this recipe, since we're not actually fruit-and-chocolate-lovers. This recipe has a brownie layer on the bottom and a mousse layer on top, with cherry preserves piped for decoration. The original recipe called for dried cherries and cherry liqueur, or kirsch, in the brownie batter, but I went with pureed sour cherry preserves for the topping. Saying it tasted like a twisted fruit bar (high honors for her!), my daughter approved.
Prince William's Chocolate Biscuit Cake
Prince William requested that a favorite tea time snack of the Queen's be served a his wedding brunch: a Chocolate Biscuit cake, which is a chocolate no-bake cake with broken up tea biscuits mixed in with the bittersweet chocolate. Divine. And easy, too!
