Cookies
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp kosher sal
2 sticks unsalted butter, softened to room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
3/4 cup pumpkin purée
1 large egg
2 tsp pure vanilla extract
2 cups semi-sweet chocolate chips

Filling:
5 tbsp butter, softened to room temperature
4 oz cream cheese, softened to room temperature
1 tsp vanilla extract
2 cups + 2 tbsp powdered sugar
1/2 tsp cinnamon
1/8 tsp salt

Preheat oven to 375° and line two large baking sheets with parchment paper.

Whisk together flour, baking soda, pumpkin spice, and salt in a bowl.

In a large bowl, using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add the flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate the dough for one hour.

Preheat oven to 375°F. Scoop 1” balls onto the prepared baking sheets, 2 inches apart, and bake until puffed up and golden around the edges, about 12 minutes. Move to a rack and cool completely.

Make the filling:
Using a hand or stand mixer, whip the butter and cream cheese for about 2 minutes. Slowly add in the powdered sugar. Add the vanilla extract, cinnamon, and salt. Beat on medium-high for about 3 minutes, stopping to scrape the sides of the bowl at least twice. Beat on low speed for about 1 minute to help remove any air bubbles.

Put the filling in a piping bag fitted with a large star tip or use a knife. Add the filling to the bottom side of one cookie, then top with another cookie.

If desired, sprinkle the cream cheese with colored sugar and serve.

The post Savor the Season with Cream Cheese-Stuffed Pumpkin Chocolate Chip Cookie Sandwiches appeared first on Fresh Chef Experience.

Apricot Glacé
2 tbsp Meyer Lemon juice
2 tsp cornstarch
⅔ cup apricot jam

Cornish Game Hens
2 Cornish hens, approximately 1½ pounds each
2 cups buttermilk
Kosher salt
⅛ tsp cayenne pepper
Olive oil

Meyer Lemon Beurre Blanc
¼ cup Meyer lemon juice
¼ cup tablespoons white vinegar
3 tsp minced shallot, finely diced
¼ cup heavy cream
¼ cup butter, diced
1 tsp Meyer lemon zest
Kosher Salt
White pepper

Rosemary Wild Rice
1 tbsp butter
2 tbsp onion, finely chopped
Kosher salt
1 cup wild rice
2 tsp chopped fresh rosemary or 1 tsp dried and crushed
1¾ cups chicken stock
2 tsp Meyer lemon zest
½ cup chopped parsley
Fresh ground white pepper

Buttery Toasted Pine Nuts
1 tsp unsalted butter
¼ cup pine nuts
¼ tsp kosher salt

Prepare the Apricot Glacé
Whisk the Meyer lemon juice and 2 teaspoons cornstarch in a small bowl until smooth; set aside. Melt the apricot jam in a small saucepan over low heat, then whisk in the lemon/cornstarch mixture. When combined, add to a blender or use an immersion blender, process until very smooth, and return to a clean saucepan. Keep warm; cover and hold over very low heat. The sauce can be made the day prior and reheated gently over low heat.

Prepare the Pine Nuts
Melt the butter in a small sauté pan. Add the pine nuts, toss often, and cook until golden, about 3-5 minutes. Place in a bowl and add the salt and toss.

Prepare the Cornish Game Hens
Remove the backbones from the hens with a sharp knife or poultry shears and slice through the breastbone, cutting the hens in half. Place in a glass dish, skin side up. Whisk together the buttermilk, 1 teaspoon salt, and cayenne. Pour over the hens, turn them over skin side down, cover, and marinate refrigerated for 4 hours or overnight.

Set a rack in the center of the oven and heat the oven to 450˚F. Wash the buttermilk off the hens and dry thoroughly. Brush the skin of the hens with olive oil and set them, skin side up, on a wire rack set in a foil-lined rimmed baking sheet. Sprinkle the skin with salt. Place in the preheated oven and roast the hens until almost cooked through, about 25 minutes, or until an instant-read thermometer inserted in the thickest part of the thigh should register 165 degrees.

Brush the hens with the Apricot Glacé and continue to roast until the Glacé has browned in spots and the thermometer registers 170 degrees in the thigh, about 5 to 7 minutes more. Remove from the oven, and brush again with Apricot Glacé. If needed, cover the finished hens with foil and finish the rest of the ingredients.

While the hen bakes, prepare the Wild Rice
While the hens bake, prepare the rice. In a large saucepan, melt butter over medium heat. Add onion and ½ teaspoon of salt. Cook while stirring occasionally, until the onions are tender, 3 to 5 minutes. Add rice and rosemary; cook, stirring, until the rice smells toasty, about 1 minute. Add the stock and follow the time directions on the package to cook the wild rice. When cooked, stir in the lemon zest and parsley. Season to taste with more salt and pepper.

While the hen bakes, prepare the Meyer Lemon Beurre Blanc
While the Cornish Game hens bake, in a small saucepan over medium-low heat add the lemon juice, vinegar, and shallots and bring to a simmer over medium-high heat. Cook until the liquid is reduced to one-fourth or 2 tablespoons. Add the cream and bring to a simmer, reducing the cream slightly for about one minute.

Take the pan off the heat and swirl in several pieces of diced butter—about a fourth of the butter. When the butter is incorporated, whisk in a few more pieces, about another fourth of the butter. The sauce should begin to feel smooth and look creamy. Place the pan back over medium-low heat and whisk in the remaining butter until the sauce is smooth. Add salt and a pinch of white pepper. Strain the sauce through a fine-mesh sieve in a clean saucepan.

Gently stir in the lemon zest and season to taste with more salt and white pepper. Keep warm in a double boiler over low heat.

Finish the Dish
Add a serving of the wild rice to four warmed plates, top each with a Cornish Game Hen half, drizzle some Meyer lemon Beurre Blanc sauce around the hens, and garnish with pine nuts.

The post Holiday Cornish Game Hens with Apricot Glacé, Rosemary Wild Rice, Meyer Lemon Beurre Blanc, and Pine Nuts appeared first on Fresh Chef Experience.

2 cups (240g) flour
Cooking spray
1 cup (226g) cold unsalted butter, cubed
½ cup (200g) granulated sugar
¼ tsp salt
1 cup (320g) apricot preserves
½ cup (64g) walnut pieces
¼ tsp cinnamon
¼ tsp of cardamom

Preheat the oven to 325°F. Using cooking spray, lightly coat a 9” cake, springform pan, or 9×9 inch baking pan with cooking spray. Line the bottom with parchment paper.

Add the flour, butter, sugar, and salt to the bowl of a stand mixer. Mix the ingredients on speed two using a paddle attachment until blended, about 30 seconds.  Then increase to speed four and mix for 2 minutes or until dough is no longer crumbly and comes together.

Reserve about 1 cup of the dough in a small bowl. Press the remaining dough into the bottom of the prepared baking pan.

Add the apricot preserves into a small bowl. Stir to loosen the preserves, then spread evenly over the dough in the baking pan.

Chop the walnut pieces and add to the bowl with the remaining dough. Add the ¼ teaspoon of cardamom to the small bowl. Mix with a spoon to thoroughly combine, then evenly crumble the mixture over the apricot jam.

Place in the oven and bake until golden brown on top and bubbling about 50-60 minutes. Remove from the oven and cool slightly on a wire cooling rack for about 30 minutes. Then cut into 8-12 pieces and serve warm topped with whipped cream or vanilla ice cream, if desired. Or, cool completely at room temperature and serve.

The post Apricot Walnut Crumb Bars Are An Irresistible, Perfect Balance of Sweet and Tangy Delight appeared first on Fresh Chef Experience.

Marinara Sauce

16 oz can Italian tomatoes, chopped fine
2 tbsp olive oil
1 clove garlic
½ tsp Italian Seasoning
½ tsp salt
½ teaspoon crushed red pepper (optional)

Pizzas

3 spicy Italian sausages, casings removed
1 lb pizza dough, homemade or high-quality store-purchased
1 small red onion, thinly sliced
3 cups coarsely grated mozzarella cheese
2 tbsp olive oil
Pinch of salt
3 to 4 basil leaves torn into pieces

Prepare the Marinara

Combine all the ingredients in a blender and puree. Transfer to a small pot to heat on the stovetop or microwave until warm. Set aside and cover to keep warm.

Prepare the stuffed pizzas

Preheat oven to 475˚F degrees. Line a sheet tray or two with parchment paper. (depending on the size of the pizzas, you may need two trays).

Add the sausage (casings removed) to a large sauté pan. Cook, cutting into small pieces, over medium heat until no longer pink in the center. Set aside to cool slightly.

On a lightly floured surface, divide the dough into three balls. Set two aside and start with one ball. Cover the other two with a floured towel.

Divide the one dough ball into two pieces – 2/3 and 1/3 sizes. Set the 1/3 piece aside, covered.

Stretch the 2/3 piece of dough to make a 6-7” oval-shaped pizza.  In the center, add 1/3 of the sausage, 1/3 of the onion, and 1/3 of the mozzarella, leaving room for a crust. Then, add 2-4 tablespoons of marinara sauce and the basil leaves over the top of the cheese and sausage.

Continue with the rest of the dough, making three pizzas and saving the three 1/3 pieces of dough covered with a towel. Add the pizzas to the parchment-lined pan.

Using the remaining 1/3 of the dough pieces, stretch each one into a skull shape large enough to cover only the sauced center. Using a small knife, cut eye holes, nose, and teeth. Gently place the skull over the sauced area and softly pinch it to connect the edges on the sides and top of the skull (not the teeth portion). Brush the dough, skull, and crust with olive oil. Sprinkle with salt.

Bake one tray at a time in the oven center for 14-18 minutes or until the bottom and top are browned and the crust is cooked through. Serve immediately.

The post Spooktacular Skull-Shaped Stuffed Pizzas appeared first on Fresh Chef Experience.

1 box puff pastry (Dufour or Pepperidge Farm)
1 egg white
2 cups of boxed unsalted chicken stock
½ cup carrots, peeled and diced
½ cup celery, diced
2 cups diced onion
6 tbsp unsalted butter
6 tbsp of all-purpose flour
1 clove of garlic, minced or pressed through a garlic press
2 tbsp of white wine
2 cups of cooked, cubed chicken breasts
¾ cup of frozen peas
1 ½ tbsp of fresh tarragon leaves
1 tbsp of finely chopped, fresh flat-leaf parsley
1 tsp of salt
½ tsp of freshly ground pepper

Prepare the pumpkin tops

Preheat the oven to 400˚F. Next, line a baking sheet with parchment paper. Lay the puff pastry out on a floured cutting board. Cut out four circles the size of the top of 4-5″ ramekins. Lay the cut-out circles on a parchment-lined baking sheet and crimp the outer side of the circle, making the circle slightly smaller (it will puff back when baked), then cut out the eyes and a mouth, removing those pieces. Whisk the egg white with one tbsp water, then lightly brush the egg wash over the pumpkin faces. Place in the oven and bake 20-22 minutes until slightly puffed and browned. Leave on the sheet pan and set aside while you make the filling .(Leaving the oven on.)

Prepare the chicken filling: 

Heat the stock in a saucepan over medium heat with the carrots, celery, and onions. When simmering, cover and lower the heat. Cook for 15 minutes until the vegetables are tender, then set aside and keep warm.

Melt the butter in a large pot over medium heat. Stir in the flour and cook the flour, constantly stirring, until the mixture smells nutty, about 2-3 minutes. Whisk in half the stock and vegetables until smooth. Whisk in the balance of the stock until you have a smooth, thick mixture. Add the wine, garlic, chicken, peas, parsley, tarragon, salt, and pepper. Stir in well and cook for another 2-3 minutes. Taste for seasoning and add more salt and pepper as desired. Transfer the mixture to the ramekins, place on a foil-lined sheet tray, and bake in the oven for 20 minutes.

Remove and rest for 5 minutes, then top each with a puff pastry pumpkin face and serve warm.

The post Irresistibly Cute And Delicious Pumpkin Face Chicken Pot Pies appeared first on Fresh Chef Experience.

INGREDIENTS
Brownie Layer.
6 oz high-quality bittersweet or dark chocolate, chopped
2 oz unsweetened chocolate, chopped
1 ½ sticks unsalted butter
1 ½ cups sugar
2 tsp vanilla
3 large eggs, plus 2 egg yolks, room temperature
1 teaspoon salt
1 cup all-purpose flour

Cheesecake Layer
2 packages 8-ounce cream cheese, room temperature
½ cup sugar
¾ cup canned pumpkin
2 large eggs
½ tsp vanilla
½ tsp of cinnamon
¼ tsp of ginger
2 tbsp flour

Swiss Meringue Topping
4 large egg whites
1 cup superfine* sugar or granulated
Pinch kosher salt
2 tsp vanilla extract
*Superfine sugar dissolves faster than granulated. You can find it at specialty grocery stores or make your own by running white sugar in a food processor until ground very fine, about 2 minutes.

Preheat oven to 350°F. Butter and flour a 9-inch round springform pan.

Prepare the Brownie Layer
In a double boiler or using a metal bowl set over simmering water (the bowl should not touch the water), melt the chocolate and butter over low heat, stirring, until smooth.

Remove the pan from heat and cool the mixture to lukewarm. Whisk in the sugar and vanilla. Add the eggs, one at a time, whisking well until mixture is glossy and smooth. Stir in salt and flour just until combined.

Pour into the springform pan and smooth the top. Bake for 25-30 minutes or until a cake tester comes out with moist crumbs attached. Remove from the oven, leaving the oven on, and cool the brownie layer slightly while you make the cream cheese layer.

Prepare the Pumpkin Cheesecake Layer
In the bowl of an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy, scraping down the sides often. Add the pumpkin and beat on medium until blended. Reduce to low speed and add the eggs, one at a time. When mixed, add in the vanilla, cinnamon, ginger, and flour, mixing on low and scraping down the sides until well combined.

Pour the cheesecake filling over the baked brownie base and smooth the top.

Bake for 40 to 45 minutes until the center is set. Set on a rack and cool for 30 minutes. Run a thin knife around the edge of the pan to loosen the cake and remove the springform. Cool completely, then cover and refrigerate for another hour, preferably overnight. One hour before serving, remove from the refrigerator and set aside to add the Swiss meringue.

Swiss Meringue Topping
(Swiss meringue is best when used immediately and served the same day.)

Right before you serve the cheesecake, combine the egg whites, sugar, and salt in the bowl of a stand mixer.

Bring a saucepan with a few inches of water to a simmer. Set the mixer bowl over the simmering water, ensuring the water does not touch the bottom of the bowl.

Gently stir the mixture until the egg whites are very warm to the touch (175˚F) and the sugar has dissolved about 4 minutes.

Add the bowl to a stand mixer fitted with a whisk attachment. Beat the meringue at medium to low speed until foamy, about 2 minutes.

Gradually increase the speed and beat until you achieve a stiff peak that droops only slightly when you lift the whisk and the bottom and sides of the bowl no longer feel warm to the touch, about 4 minutes. Add the vanilla extract and beat for a few seconds to mix it in.

Pipe with a piping bag or spread on the top of the cheesecake, making decorative swirls. If desired, use a kitchen torch to brown the edges of the topping or place under the oven broiler to brown (be careful not to over-brown in an oven).

For best results, enjoy your cheesecake immediately after adding the topping.

The post Indulgence Is Perfected With Brownie Bottom Pumpkin Cheesecake appeared first on Fresh Chef Experience.

Peanut Sauce
1 small jalapeno chile, chopped
1 garlic clove
1 cup creamy peanut butter
¾ cup unsweetened coconut milk
2 tbsp dark brown sugar
2 tbsp fresh lime juice
2 tbsp soy sauce
2 tsp fish sauce
Kosher salt

Chicken Thighs
1 lb bone-in chicken thighs
1 ½ tsp salt, or more to taste
1 tsp ground black pepper
2 tbsp vegetable oil
¼ cup Roasted and Salted Peanuts, Chopped

Cilantro Rice
1 tbsp unsalted butter
1 tbsp vegetable oil
1 cup long-grain white rice, such as jasmine or basmati
1 ½ cups water
½ tsp salt, plus more to taste
1 tsp Aleppo Pepper or ½ tsp Crushed Red Pepper
Juice of ½ lime, plus more to taste
¼ cup cilantro leaves, separated from stems and chopped

 Make the Peanut Sauce

In a high-speed blender, pulse chile, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce until smooth.

Transfer peanut sauce to a small saucepan and add ¼ cup water (if too thick, add a splash or so of water as needed). Heat over medium-low, whisking often, until smooth and hot, about 5 minutes; season with salt.

Keep warm over low heat, whisking occasionally.

Make the Chicken

Season chicken thighs with salt and pepper.

Heat a skillet over medium-high heat. Add the oil and place chicken thighs skin-side down in the skillet and cook, without moving, until golden brown, a out 7 to 9 minutes. Flip the thighs over and brush with some of the peanut sauce. Cook for an additional 3 to 5 minutes or until the internal temperature is 165˚F. Remove from the heat and brush with more peanut sauce, cover,  and set aside to keep warm. Brush with remaining sauce before serving and top with chopped peanuts,

Make the Cilantro Rice

Melt the butter in a medium saucepan over medium heat. Add the oil, then the rice and stir until coated with the butter and oil, just a few seconds.

Add 1½ cups water, raise the heat to high, and bring to a simmer. Reduce the heat to low, cover the saucepan, and cook until all the water is absorbed, for 17 to 20 minutes. Remove from the heat and let the rice sit, still covered, to steam for 10 more minutes.

Stir in the salt, cilantro leaves, Aleppo or Crushed Red Pepper, and lime juice. Taste and add more salt and lime juice as desired.

The post Get Spicy With Flavor-Packed Peanut Sauce Chicken and Cilantro Rice appeared first on Fresh Chef Experience.

1 baguette, cut into ⅜“ slices
2 tbsp melted butter
Kosher salt
3-lb. whole Pie Pumpkin
Olive oil
1 ¼ cups heavy cream
2 tbsp cognac
¾ cup unsalted chicken stock
¼ tsp freshly ground black pepper
1 tsp finely chopped fresh sage
2 garlic cloves, minced
1 cup grated Parmesan
1 cup  grated Gruyere

Preheat the oven to 350˚F.

Brush one side of the baguette slices with melted butter and top with a pinch of salt. Toast baguette slices in one layer on a baking sheet in the oven until lightly browned, about 15 minutes. Remove and set aside. When cooled, cut 6-7 slices into cubes. Set aside and save the remaining slices to serve with the pumpkin.

Cut around the pumpkin stem using a knife to make a lid and remove the top. Scrape out seeds and any loose fibers from inside the pumpkin. Lightly salt the inside of the pumpkin. Place the pumpkin on a foil-lined sheet pan. Brush the outside of the pumpkin and lid all over with olive oil.

Whisk the cream, cognac, stock, pepper, sage, garlic cloves, and ½ teaspoon of salt in a small bowl. Combine the cheeses in another medium bowl.

Start with a layer of the toasted and cubed baguette, adding ⅓ to the bottom of the pumpkin. Cover with ⅓ of the cheese. Continue layering the bread and cheese two more times. Whisk the cream mixture again, then pour it into the pumpkin, frequently stopping to allow it to soak in until the pumpkin is filled to about ½” to the top. You may not use all the cream mixture; discard any remaining cream mixture.

Cover the pumpkin with its top. Place in the oven and bake until the pumpkin is tender and the filling is puffy, 55-60 minutes.

To serve, scoop out some of the flesh with the cheesy filling and spread on the remaining baguette slices.

The post Kick Off Your Fall Gatherings With One Of Our Classics, Warm and Cheesy Stuffed Pumpkin Appetizer appeared first on Fresh Chef Experience.

For the cake
¾ cup unsalted butter, plus more for the pans
2 cups unbleached all-purpose flour; more for the pans
1 ½ tsp baking soda
3/4 tsp table salt
2 tsp ground cinnamon
1 tsp ground ginger
¼ tsp allspice
¼ tsp ground cloves
1 ½ cups canned pumpkin purée
1 ½ cups granulated sugar
2/3 cup firmly packed light brown sugar
2 large eggs
1/3 cup buttermilk

For the frosting
8 oz pkg cream cheese at room temperature
¼ cup firmly packed light brown sugar
1 ¼ cups confectioners’ sugar
3 tbsp chopped crystallized ginger
½ cup nuts, walnuts, pecans or almonds, toasted

Make the cake

Preheat the oven to 350°F. Butter and flour two 9-inch round cake pans, line the bottoms with parchment, butter and flour the parchment.

Melt the butter in a 1-quart saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns a nutty golden-brown color, about 4 minutes. Pour into a small bowl and let stand until cool, about 15 minutes.

In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves until well combined.

In a large bowl, whisk the pumpkin purée with the granulated sugar, brown sugar, eggs, and buttermilk until well blended. With a rubber spatula, stir in the flour mixture until just combined and no large flour streaks remain.

Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.

Bake the cakes until a tester inserted in the center comes out clean, about 28 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes onto racks, remove the parchment, and cool completely—when the cakes are cooled, slice in half.

Make the frosting

Melt the butter in a 1-quart saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns a nutty golden-brown color, about 4 minutes. Pour into a small bowl and let stand until the solids settle at the bottom of the bowl, about 5 minutes.

Carefully transfer the bowl to the freezer and chill until just firm, about 18 minutes.

Using a spoon, carefully scrape the butter from the bowl, leaving the browned solids at the bottom; discard the solids.

Using a mixer, beat the butter, cream cheese, and brown sugar at medium-high speed until it is light in color and the brown sugar has dissolved for about 2 minutes. Gradually beat in the confectioners’ sugar and continue beating until fluffy, 1 to 2 minutes.

Assemble the cake

Put one cake layer on a cake plate. Spread 1/3 cup of the frosting on the layer. Continue with the remaining layers and the top of the cake. Sprinkle with the toasted nuts and candied ginger.

The post Decadent Pumpkin Spice Cake with Brown Butter Cream Cheese Frosting, Candied Ginger, and Toasted Nuts appeared first on Fresh Chef Experience.

1 stick unsalted butter, room temperature

¾ cup sugar

½ cup grams dark brown sugar

2 eggs

1 tsp vanilla extract

3 ¼ cups all-purpose flour

1 tsp cinnamon

1 tsp ginger

1/4 teaspoon clove

1/4 teaspoon nutmeg

1 tsp baking powder

1 tsp baking soda

1/2 tsp kosher salt

2 cups apple, peeled, and diced into small cubes, ¼ inch

½ cup raisins

For the Frosting

6 tbsp butter

3 cups powdered sugar

Pinch of salt

2 tbsp caramel sauce

2 to 3 tablespoons water

Preheat the oven to 350°F . Line two sheet trays with parchment paper.

Using a mixer fitted with a paddle attachment, cream butter and sugars until smooth and fluffy. Add the eggs, one at a time mixing completely between each one. Add the vanilla and mix until all are incorporated.

Whisk together flour, spices, baking soda, baking powder, and salt together in a large bowl. Add the flour mixture and stir in the apples and raisins, mixing well until incorporated.

Scoop 3 tablespoon-sized balls onto parchment-lined sheet pans. Bake for 12 minutes until barely golden around the edges. Place on a rack and cool completely before adding the frosting.

Make the Frosting

Melt butter in a 1-quart saucepan over medium heat. Continue cooking, stirring constantly and watching closely, for 5-6 minutes or until butter turns a golden brown color. Remove from heat, cool completely, then strain to remove brown bits.

Combine the browned butter, powdered sugar, salt, and caramel in a bowl. Using a mixer, beat at medium speed, gradually adding enough water to achieve the desired spreading consistency. Spread the frosting over the cooled cookies and let set for about 30 minutes.

The post Start off Fall with Delicious Apple Spice Cookies and Caramel Icing appeared first on Fresh Chef Experience.