Pumpkin Slab Pie

Pumpkin pie gets a glow up, combining classic flavors with new twists like a graham cracker crust and melty marshmallow topping. And it’ll feed a whole crowd!

INGREDIENTS:

CRUST

• 4 cup graham cracker crumbs
• 12 tbsp butter, melted
• 6 tbsp Regenerative Organic Certified® Cane Sugar from Wholesome

FILLING

• 6 large eggs
• 3 cup pumpkin puree (2 15-ounce can)
• 2 cup heavy cream
• 1 1/2 cup Regenerative Organic Certified® Light Brown Sugar from Wholesome
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp kosher salt
• 1/2 tsp ground nutmeg

TOPPING

1 10 oz bag of large marshmallows

DIRECTIONS:

1. Preheat oven to 350°F. grease the baking dish and set aside
2. In a bowl, combine graham cracker crumbs, melted butter, and sugar until evenly mixed and resembles wet sand
3. Pour the mixture into the baking dish and press evenly into the bottom and up the sides about 2-3 inches
4. Bake crust for 10 minutes, then remove from the oven and set aside while you prepare the filling
5. In a large bowl, whisk eggs until light and airy
6. Whisk in pumpkin and cream until smooth and add light brown sugar, vanilla, and spices, whisking until completely smooth
7. Pour filling into prepared crust and bake the pie for 45-50 minutes and carefully rotate
8. Cook for another 45-50 minutes, until filling is set on the edges but still slightly wobbly in the middle
9. Let cool on a wire rack for 2 hours before covering and chilling in the refrigerator
10. Set oven to broil
11. Arrange marshmallows over top of the cooled pie
12. Broil pie until the marshmallows are golden brown, this happens very quickly, so don’t walk away

Black Forest Mini Trifles

Layers of rich chocolate cake, cherry compote and citrus cream reimagine Black Forest Cake into delightful, mini trifles. Plus, they’re enjoyable for all ages!

INGREDIENTS:

FOR THE CHERRIES

• 1 1/2 lbs pitted frozen cherries
• 1/2 cup Regenerative Organic Certified® Cane Sugar from Wholesome
• 1/3 cup saba
• 1 tsp almond extract
• 1 tsp orange zest plus 2 tbsp fresh orange juice (from 1 orange)
• 1/4 tsp salt

FOR THE CHOCOLATE CAKE

• 2 cups all purpose flour
• 1 3/4 cups Regenerative Organic Certified® Cane Sugar from Wholesome
• 3/4 cup cocoa powder, sifted
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 cup coffee

FOR THE CITRUS CREAM

• 1 pint of heavy whipping cream
• 8 oz cream cheese, softened
• 1 cup Wholesome Organic Fair Trade Powdered Sugar, sifted
• 1 tbsp orange zest
• Garnish with fresh cherries, sliced almonds, black pepper and chocolate shavings

DIRECTIONS:

MAKE THE CHERRIES

1. In a medium size pot, stir together the cherries, sugar, saba, almond extract, orange zest and juice and salt and cook over medium heat.
2. Bring to a simmer, stirring occasionally until cooked down and slightly thickened. Remove from heat and allow to cool completely.

BAKE THE CAKE

1. Preheat the oven to 350 degrees. Grease and line a 9 x 13 inch pan with parchment paper.
2. Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl and set aside.
3. In an electric mixer fitted with a whisk attachment, mix the oil, eggs, and vanilla extract together until combined.
4. Add the buttermilk and whisk until combined.
5. Pour the dry ingredients into the wet ingredients and add the coffee. Whisk on low speed until just combined.
6. Pour batter into the pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

MAKE THE CITRUS CREAM

1. In an electric mixer fitted with a whisk attachment, beat the heavy cream until stiff peaks form.
2. Remove cream from bowl and place in another bowl in the refrigerator to keep cold.
3. Wipe out the bowl with the cream and use it to beat softened cream cheese until creamy.
4. Sift in the powdered sugar. Whisk until incorporated and add the orange zest.
5. Fold together the whipped cream and the cream cheese mixture, being careful to not overmix. Refrigerate until ready to assemble your trifles.

ASSEMBLE THE TRIFLES

1. Cut the chocolate cake into 1 ½ inch square pieces.
2. Place a piece of chocolate cake at the bottom of your trifle cup.
3. Top with a layer of cherries and cherry juice, about ⅓ cup’s worth.
4. Top with a healthy dollop of citrus cream.
5. Garnish with more cherry juice from the cooked cherries, chocolate shavings, sliced almonds, black pepper and fresh cherries.

Peppermint Shortbread Cookies

Buttery shortbread gets a festive twist by adding a hint of peppermint and swirl of red and white royal icing. It’s a cheery take on a cookie tin staple.

INGREDIENTS:

FOR THE COOKIES

• 2 1/4 cup all purpose flour
• 3/4 tsp salt
• 3/4 tsp baking powder
• 1 cup unsalted butter, room temperature
• 3/4 cup Regenerative Organic Certified® Cane Sugar from Wholesome
• 3/4 tsp peppermint extract

FOR THE ROYAL ICING

• 3 large egg whites
• 4 cups Wholesome Organic Fair Trade Powdered Sugar, sifted
• red food coloring

DIRECTIONS:

FOR THE COOKIES

1. In a large bowl, sift together the flour, salt and baking powder.
2. In an electric mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium speed until light and fluffy in color, about three minutes.
3. Beat in the peppermint extract.
4. Gradually add flour mixture, beating until just combined, scraping down the sides of the bowl as needed.
5. Gather the dough into a ball and press into a disc.
6. Wrap the dough disc in plastic wrap and place in the refrigerator for a couple of hours.
7. Remove the dough from the refrigerator and place on a lightly floured piece of parchment paper.
8. Using a rolling pin, roll the dough out between 1/2 and a 1/4 inch thickness.
9. Use a round 2-inch cookie cutter to cut out the cookies.
10. Place the cookies on a parchment lined baking sheet and place the baking sheet in the refrigerator for 20 minutes, or the freezer for 10. This ensures the cookies will keep their shape while baking.
11. Reroll the remaining cookie dough and continue to cut out cookies until all of your dough has been used.
12. Bake for 12-15 minutes, rotating the baking sheet halfway through.
13. Cool completely on a wire rack before icing.

FOR THE ROYAL ICING

1. Beat the egg whites in the bowl of an electric mixer using the whisk attachment until frothy, about 3 to 4 minutes.
2. Add in 1/3 cup of the sifted confectioner’s sugar and mix well. Gradually add the remaining confectioners sugar, beating on a low speed and scraping down the sides of the bowl as needed.
3. Increase the speed to high and continue to beat the mixture until it is thick, about 5 minutes.
4. Add water – a few drops at a time – to thin the icing to the appropriate consistency, a little thicker than heavy cream.

FOR DECORATING THE COOKIES

1. Take a portion of the icing and remove it from the bowl. Add some red food coloring and mix until well incorporated and you have red royal icing.
2. Place some of the red icing in a shallow bowl.
3. Drizzle some of the white icing into the bowl with red icing and use a toothpick to swirl it around and make a tie dye pattern.
4. Dip your cookie and lift it straight up- don’t move it around in the icing.
5. Let it drip for a few seconds before turning it over.
6. Place it on a wire rack and allow the icing to set.
7. You will have to keep resetting your bowl of icing, making sure it doesn’t dry out in addition to adding fresh swirls of white icing after each round.
8. Repeat until you have iced all of your cookies, and enjoy!

Salted Caramel Apple Pie

Spiced apples are sprinkled with candied ginger and nestled between buttery crusts for a perfectly sweet pie. Make it next level with a salted caramel drizzle.

INGREDIENTS:

FOR THE CRUST

• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 1 tsp Regenerative Organic Certified® Cane Sugar from Wholesome
• 2 sticks unsalted butter, cold and cut into small pieces
• 8 tablespoons ice water with 1 tsp apple cider vinegar

FOR THE FILLING

• 6 1/2 cups Granny Smith and Honeycrisp apples, peeled and sliced into 1-inch chunks
• 1 cup packed Wholesome Organic Fair Trade Dark Brown Sugar
• 2 tbsp all purpose flour
• 2 tbsp lemon juice
• 1 ½ tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1 teaspoon salt
• 1 tablespoon vanilla extract
• 1/3 cup candied ginger, chopped into small pieces
• 1 large egg yolk, lightly beaten
• 1 tablespoon heavy cream

FOR THE SALTED CARAMEL

• 1 stick unsalted butter
• 1 cup Regenerative Organic Certified® Light Brown Sugar
• 1/2 cup heavy cream
• 3/4 tsp salt
• 1 tsp vanilla extract

DIRECTIONS:

FOR THE CRUST

1. Pulse together the flour, salt, and sugar in a food processor.
2. Add the butter and pulse a few times.
3. Add ice water, 2 tablespoons at a time, and pulse until the mixture is moist enough to hold together.
4. Form the dough into two balls and flatten into discs, wrapping each in plastic wrap. Refrigerate for at least an hour.
5. Lightly flour your work surface and remove one of the discs of pie dough from the refrigerator.
6. Using a lightly floured rolling pin, roll the dough out on nonstick parchment into a round shape 2-3 inches bigger than your pie tin.
7. Return to the refrigerator while you make your filling.

FOR THE FILLING

1. Place your prepared apples in a large bowl and add the brown sugar, flour, lemon juice, cinnamon, ginger, nutmeg, allspice, salt and vanilla.
2. Mix together until the apples are well coated with everything.
3. Place the apple filling into the prepared pie dish. Sprinkle the chopped candied ginger over the apple mixture.

FOR THE LATTICE TOP

1. Remove your second dough disc from the refrigerator and roll it out on a lightly floured piece of parchment paper, also about 2 inches larger than your pie pan.
2. Place in the refrigerator for a few minutes to chill. You need cold dough for this!
3. Cut the dough into ½ inch wide strips using a pizza cutter. Place these strips on parchment in the refrigerator to keep cold.
4. Save about 1/3 section of the dough and cut very thin strips for the braids, about ⅛ inch in thickness. Make as many braids as you like with these thin pieces and place the braids in the refrigerator (these will be very delicate!)
5. Remove the pie and lattice strips from the refrigerator. Arrange half of your strips or braids over the pie in parallel lines.
6. Fold back every other strip, lay a strip or braid over the pie, the opposite way from the others. Fold the first strips back down, then fold up all of the other strips.
7. Continue this process, weaving strips and braids over and under each other until everything has been used up.
8. Trim excess dough to a 2 inch overhang and crimp the edges to secure the strips with the bottom pie crust. Place pie in the freezer for 10 minutes while you preheat your oven.
9. Preheat the oven to 400 degrees.
10. Beat the egg yolk and heavy cream together and brush the pie crust and lattice strips with the egg cream mixture.

TO BAKE THE PIE

1. Put the pie on a baking sheet in case any juices bubble over.
2. Cover the edges with foil and place in the 400 degree oven for 30 minutes. Lower the temperature to 375 degrees and continue to bake for another 15 minutes.
3. Remove foil and continue to bake for another 30-35 minutes, until the crust is golden brown and juices are bubbling.

FOR THE SALTED CARAMEL

1. Melt butter in a small saucepan.
2. Add brown sugar, heavy cream and salt and whisk constantly over medium heat until the sugar is dissolved.
3. Bring to a boil and let boil for 2 minutes.
4. Add the vanilla extract and stir until combined. Remove from the heat and allow to cool.
5. Drizzle over the warm pie and enjoy!

Pumpkin Molasses Cupcakes

Add rich molasses to perfectly spiced pumpkin cupcakes for complex flavor. Cream cheese frosting is just icing on the cake (literally!).

INGREDIENTS:

FOR THE CUPCAKES

• 1/2 cup Wholesome Organic Fair Trade Molasses
• 1/2 cup Wholesome Organic Fair Trade Dark Brown Sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1 1/4 tsp ground ginger
• 1/4 ground cloves
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1 3/4 cups all purpose flour
• 1/2 cup milk
• 1 cup pumpkin puree

FOR THE FROSTING

• 8 oz cream cheese, softened to room temperature
• 8 oz unsalted butter, softened to room temperature
• 3 1/2 cups Wholesome Organic Fair Trade Powdered Sugar, sifted
• 1 tbsp Wholesome Organic Fair Trade Molasses
• Freshly ground nutmeg, for sprinkling on top

DIRECTIONS:

FOR THE CUPCAKES

1. Preheat the oven to 350 degrees and line a muffin tin with liners.
2. In a bowl fitted with a stand mixer, beat together the molasses, dark brown sugar and oil. Add the egg and beat until incorporated.
3. Add the baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice to the bowl.
4. Beat in the flour and add the milk.
5. Blend in the pumpkin, mixing until incorporated but being careful not to overmix.
6. Fill up your prepared muffin tins up with batter. They will be filled most of the way up.
7. Bake in the preheated oven for 15-18 minutes, until cupcakes are set and toothpick inserted comes out clean.
8. Cool completely before frosting.

FOR THE FROSTING

1. Beat the cream cheese and butter together in a bowl until smooth and creamy.
2. Add in the sifted confectioner’s sugar ½ cup at a time and continue beating until thoroughly incorporated.
3. Add in the molasses and beat until mixed in.
4. When it’s time to frost, put frosting in a gallon sized plastic bag and snip the corner with a scissor.
5. Pipe frosting onto cupcakes and sprinkle with freshly grated nutmeg.

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