Holiday Flavors Reimagined

UPDATES ON TRADITIONAL DESSERTS YOU’LL WANT TO SERVE AGAIN & AGAIN BY

Jennifer Bajsel

PECAN PIE BROWNIES

SERVINGS: 12 | PREP: 20 MIN. | COOK: 60 MIN. | TOTAL: 1 HR. 20 MIN.

INGREDIENTS: Brownies: ½ cup butter (1 stick) | 2 cups chocolate chips | ½ cup light brown sugar | 1 ¼ cup granulated sugar | 4 eggs | 1 Tbsp. vanilla extract | 1 tsp. kosher salt | ½ cup unsweetened cocoa | ½ cup flour Pecan Pie Topping: ⅓ cup light corn syrup | ⅔ cup brown sugar | 2 eggs | 1 Tbsp. vanilla extract | ½ tsp. kosher salt | 4 Tbsp. butter, melted | 2 cups pecans, chopped

DIRECTIONS: PREHEAT oven to 325°. LINE bottom of a 9 x 13-inch baking pan with parchment paper. GREASE the pan with cooking spray; set aside. MELT one stick of butter in a saucepan over medium-high heat. REMOVE from heat when butter begins to boil, add chocolate chips, stirring gently together until fully combined. WHISK brown sugar, granulated sugar, eggs, vanilla, and salt in a separate bowl. ADD chocolate mixture and whisk to combine. SIFT cocoa powder and flour into the wet ingredients. STIR until fully blended. POUR batter into prepared pan and bake until a toothpick inserted in the center comes out clean, for about 35 mins. PREPARE the pecan pie topping while brownies are baking. WHISK together the corn syrup, brown sugar, eggs, vanilla, salt, and melted butter in a saucepan over medium heat until combined and the sugar is dissolved. STIR continuously until the mixture thickens. STIR in pecans and set aside. POUR the pecan mixture over the baked brownies and spread evenly with a spoon. BAKE for an additional 25 mins. until the pecan pie topping is set. ALLOW to cool completely before slicing.

TIPS & TRICKS: Use brownie mix instead of making it from scratch. Follow package directions — once baked, top with the pecan pie topping recipe.

FRENCH APPLE TART

SERVINGS: 12 | PREP: 1 HR. 25 MIN. | COOK: 1 HR. | TOTAL: 2 HR. 25 MIN.

INGREDIENTS: Pastry Dough: 2 cups all-purpose flour | 1 tsp. kosher salt | 2 Tbsp. granulated sugar | 12 Tbsp. cold, unsalted butter (1 ½ sticks) | ⅓ cup ice water Apple Filling: 4 Honeycrisp apples, peeled, sliced | 1 lemon, juiced | ⅓ cup sugar | 1 tsp. cinnamon | ½ cup apple butter or preserves | 4 Tbsp. unsalted butter, cold, diced (½ stick)

DIRECTIONS: ADD flour, salt, and sugar to a food processor. PULSE to combine. ADD the cold butter, one tablespoon at a time, and pulse until the butter is combined with the flour mixture into small bits. POUR the cold water in slowly, while the processor is running, just until the dough comes together. DUMP the dough onto a floured board and knead it into a ball. WRAP in plastic and refrigerate for 1 hr. PREHEAT the oven to 400°. GREASE a tart pan with cooking spray. ROLL the dough slightly larger than your pan. TRIM the edges with a small knife. REFRIGERATE dough while you prepare the apples. PEEL , core, and slice apples in half, then cut slices. PLACE apple slices in water with lemon juice until ready to use. DRAIN apples. TOSS apples in cinnamon and sugar. REMOVE tart pan from fridge and spread ¼ cup of apple butter onto the bottom of the dough. LAYER the apples in a circular pattern. DOT with butter. BAKE for 45 mins. to 1 hour until the edges of the apples start to brown. BLEND the remaining ¼ cup of apple butter with 1 Tbsp. of water. BRUSH the apples and the tart edges completely with the jelly mixture. SERVE warm.

TIPS & TRICKS: Pie dough or pastry dough can be substituted. If using puff pastry dough, use a regular pie pan or sheet pan instead of the tart pan.

GINGERSNAP PUMPKIN PIE

SERVINGS: 12 | PREP: 45 MIN. | COOK: 1 HR. 25 MIN. | TOTAL: 2 HR. 10 MIN.

INGREDIENTS: Gingersnap Crust: 2 cups gingersnap cookies (set aside 10-13 cookies for garnish) | 2 Tbsp. brown sugar | 1 Tbsp. granulated sugar | 1 tsp. cinnamon | ½ cup butter melted Pumpkin Pie Filling: 1 can (30 oz.) LIBBY’S® 100% Easy Pumpkin Pie Mix | 1 can (12 oz.) evaporated milk | 2 eggs Cinnamon Whipped Cream: 1 ½ cups heavy whipping cream | ¼ cup powdered sugar | 2 tsp. vanilla extract | 1 tsp. cinnamon

DIRECTIONS: PREHEAT oven to 425°. ADD gingersnap cookies to a food processor. PULSE until cookies are crumbs. ADD brown sugar, sugar, and cinnamon and pulse until combined. POUR crumbs into a mixing bowl and add melted butter. STIR until moistened. GREASE a deep 9-inch pie pan with cooking spray. PRESS gingersnap cookie crust onto the bottom of the pan. BAKE for 10 mins. to set the crust. MAKE the pumpkin pie filling following the directions on the can in a separate bowl. POUR over cooled crust. BAKE for 15 mins. REDUCE oven temperature to 350° BAKE for 40-50 mins. or until a knife inserted comes out clean. COOL on a wire rack. MAKE cinnamon whipped cream. Beat heavy whipping cream, powdered sugar, vanilla, and cinnamon until it forms peaks. PIPE whipped cream into swirls using a pastry bag onto the pie once it is cooled. ADD cookies for decoration. Serve immediately or refrigerate.

TIPS & TRICKS: You can use any brand of pumpkin pie filling or puree. Follow directions, depending on the can, if you need to add spices or the amount of evaporated milk or eggs changes.

ABOUT OUR CHEF

Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to JenniferBajsel.com or find her on Instagram @JENNIFER_BAJSEL