Tag Archives: dessert recipe

Enjoy Some Pumpkin, Pun’kin!

‘Tis the season… for PUMPKIN! 
Not only do they look seasonal, but they offer great scents for decorations and candles, they’re fun to carve for Halloween, the seeds are delicious when roasted and the guts of the pumpkin lend themselves to SOooooooo many tasty recipes.

We’re feeling the need to ‘share the pumpkin love’ with some of our favorite pumpkin recipes here on our CCKC Kitchen Talk Blog this month. To kick things off, we offer up a Pumpkin Sheet Cake recipe that we think you will love.

Pumpkin Sheet Cake

Pumpkin Sheet Cake


  • 16 ounces pumpkin puree
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt


  • 5 tablespoons butter, unsalted, room temperature
  • 3 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups extra-fine sugar
  • 2 to 4 teaspoons milk
  • Chopped nuts, for garnish (such as walnuts, pecans, etc.)

Preheat oven to 350 degrees. Lightly oil a 15- x 10- x 1-inch baking pan and set aside.

For the cake, in an electric mixer bowl, add pumpkin, sugar, and oil; beat to combine. Add eggs and mix well.

In another mixing bowl add the flour, baking soda, cinnamon, and salt; mix to combine. Add to the pumpkin mixture and beat until well blended.  Pour into the prepared baking pan and bake for 25 to 30 minutes, or until a knife inserted in the center comes out clean.  Remove from oven and set aside to cool on a wire rack.

For the frosting, in an electric mixer bowl, add the butter, cream cheese, and vanilla and beat until smooth. Gradually add the sugar; mix well. Add enough milk to reach desired consistency.

When cake has completely cooled, spread the frosting on top and. Sprinkle the nuts over top, for garnish. Makes 20 to 24 servings

Thanksgiving cooking classes
Keep an eye out for more, as we bring you
both savory and sweet pumpkin sensations…


Enjoy A Lotta Panna Cotta

The ‘cherry on top’ of our final Tuesday Lunch here at The Culinary Center of Kansas City today was a delicious, creamy Panna Cotta with stewed seasonal berries.  What a tasty way to bid our weekly feasts farewell!  Try out our recipe at home. Berries are a great topping for it, but as always, we encourage you to experiment and get creative. How about peaches? Or caramel or chocolate sauce?  Let us know other toppings you try and give us the review…

Panna Cotta

  • 1/2 cup heavy cream, divided
  • 1 1/4 teaspoons gelatin
  • 2 tablespoons sugar
  • Pinch of salt

Coat four (5-6oz) ramekins lightly with flavorless oil

Pour 1/4 cup cream in to heatproof bowl, and sprinkle in gelatin.  Let stand for about 10 minutes, or until softened.

Place bowl in larger bowl of hot water to completely dissolve gelatin.  Then, in a medium saucepan, bring the remaining ¼ cup cream, sugar, and salt to a boil. Remove from heat and whisk until smooth.  Add the gelatin mixture and stir to incorporate well, strain mixture through a fine sieve into a measuring cup.  Divide mixture evenly among the ramekins, and let cool to room temperature.

Cover the panna cotta loosely, and refrigerate until set and completely chilled, at least 3-4 hours, or overnight.

To serve, dip ramekins in a bowl of hot water for 5 seconds, then, run a knife around the edges of the custard and invert onto a serving plate.

panna cotta




Olive Oil Cake? That’s a Dessert?

Yes, we said it – Olive Oil Cake! The fresh, citrus-y flavors in this cake will have you cutting yourself a second piece…  we confess we might have had a second nibble after Tuesday Lunch this week.

If it sounds delicious, but you’re not up for baking it in your own kitchen, let us do the work! Stop by and pick it up in our Dinners on Demand freezers in The Kitchen Shop at The Culinary Center of Kansas City!

Ladi Tourta with Citrus Glaze
(Olive Oil Cake)

Olive Oil CakeCAKE

  • 3 large eggs, beaten
  • 2 cups sugar
  • 1 1/2 cups extra virgin olive oil
  • 1 1/4 cups milk
  • 1/4 cup orange liqueur (or Limonicello)
  • 1/4 cup orange juice, freshly squeezed
  • 3 teaspoons lemon zest
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup blanched almonds, finely chopped (or pine nuts)


  • 4-5 cups powdered sugar
  • ½ cup orange juice, freshly squeezed
  • ½ cup lemon juice, freshly squeezed

Preheat oven to 350 degrees F.  Butter or spray a 10-inch cake pan.

For the cake, in a large bowl, whisk together the eggs, sugar, oil, milk, liqueur, orange juice, and lemon zest.  Set aside.

Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almonds.

Pour the mixture into the cake pan. Bake for 1 hour, or until a toothpick comes out clean. Place on a rack to cool. Run a knife around the edges and place it on a plate.

For the glaze, in a bowl add the powdered sugar, orange and lemon juices, and whisk together until smooth, pour over cooled cake and let set up before serving. Makes 12 servings

Prep Time: 20 min; Cook Time: 1 hour



Give Me A Little Sugar, Cookie!

We topped off our All-American Tuesday Lunch with these buttery-delicious sugar cookies.  Have a little fun with the icing! We added just a bit of lemon extract to ours. Experiment with flavors or designs or toppings. That’s half the fun of sugar cookies. (The other half is eating them, of course!)

Sugar CookiesSugar Cookies with Powdered Sugar Icing


  • 1 pound unsalted butter, room temperature
  • 3 cups sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond extract
  • 7 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt


  • 2 cups powdered sugar, sifted
  • ½ teaspoon almond extract
  • 1/3 cup milk, or as needed
  • Food coloring

For the cookies, preheat oven to 350 degrees.

In an electric mixer bowl, add butter and sugar and cream together; add eggs and flavorings; mix well.

In separate bowl, combine flour, baking powder and salt; mix well. Gradually stir flour into other mixture. Chill at least one hour.

Work with small amount of dough at a time, leaving remaining mixture in refrigerator to keep firm. Roll out on lightly floured surface to ¼-inch thickness. Cut into shapes and place 2-inches apart on ungreased cookie sheet. Bake for 8 to 10 minutes. Cookies should not brown on top.

For the icing, in a bowl combine sugar, almond extract, and enough milk to make frosting the consistency of thin glue. Pour icing into separate bowls large enough for dipping cookies, and add food coloring to each.

To decorate cookies, dip topside of cooled cookies into icing. Remove quickly and let icing drip. Smooth edge with knife if necessary. Set aside and allow icing to set.

Pour additional colored frosting into sterilized hair tinting bottles and gently squeeze frosting onto cookies in designs of your choice. Keep refrigerated in airtight container for up to two weeks.

Makes 3½ dozen cookies.

Strawberry Rhubarb Tart

Stop by the Overland Park Farmers Market for the fresh strawberries and rhubarb to make this sweet and tart summer treat…

Overland Park Farmers Market - Strawberry Rhubarb TartIf possible, make this pie early in the season when the stalks are still thin skinned, pink and no thicker than your thumb.  Mature rhubarb requires more sugar.

Sweet Tart Pastry

  • 2 3/4 cups cake flour
  • 1/2 cup sugar
  • 1/2 pound unsalted butter, cold, cut into ½-inch cubes
  • 2 egg yolks
  • 1/4 cup heavy cream

Strawberry Rhubarb Filling

  • 3 cups rhubarb, unpeeled, cut into 1-inch lengths
  • 3 cups strawberries
  • 1 1/4 cups sugar
  • 1/4 cup cornstarch
  •  Zest of 1 lemon
  •  1/4 teaspoon salt
  • Vanilla ice cream, for serving

For the sweet tart pastry, preheat oven to 425 degrees. In a mixer with a paddle attachment, mix the flour, sugar and butter until mixture resembles coarse cornmeal, with a few pea-sized pieces. Whisk yolks and cream together and add to mixer. Mix just until mixture starts to hold together. Finish by hand as shown in class demonstration. Do not overmix! Form into 2 flat disks. Wrap in plastic and let rest in refrigerator 1 to 2 hours before rolling.  Note: Use this pastry for open-face tarts. It is much more dense and cookie-like.

For the strawberry rhubarb filling, in a bowl add the rhubarb, strawberries, sugar, cornstarch, zest, and salt. Let stand for 15 minutes, stirring occasionally.  Pour into crust.  Bake in oven for 30 minutes.  Lower temperature to 350 degrees and bake 25-30 minutes more.  Let cool completely.  Serve with vanilla ice cream.

Brownies With A Bite! Chocolate & Chilies.

Chocolate and chilies!?  In case you didn’t know, they’ve been combining the two south of the border for centuries.  Can you say “mole sauce?”  Anyway, here the two are combined in a dessert that is very unique.  The quality of this dish is without doubt dependent on the quality of chocolate used!  We paired them with a delicious Southwest Chicken Cobb Salad this week at Tuesday Lunch.

Chipotle BrownieChipotle Brownies

  • ½ pound semisweet chocolate, broken into chunks
  • ¾ pound butter, unsalted
  • 7 large eggs
  • 1-1/2 pounds sugar
  • ½ cup cocoa powder, dark
  • 2 tablespoons canned chipotle chilies in adobo sauce, pureed
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
  • 2-1/2 cups all-purpose flour, sifted plus more for pan
  • 8 ounces walnuts, chopped (or pecans)
  • Oil, for pan

Preheat oven to 350 degrees. In a double boiler over low heat add chocolate and butter.  Allow mixture to melt together, stirring occasionally.  Remove from heat and set aside to cool to room temperature.  In a large mixing bowl add eggs, sugar, cocoa, chile puree, salt, and vanilla.  Using an electric hand mixer on medium, mix well. (Do not whip.)  Add chocolate mixture and blend to combine.  Fold in flour and nuts.  Lightly grease and flour a 17-x13-inch jelly roll pan. Transfer batter into pan and bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm.  Makes about 24 to 36 large brownies OR about 100 forkfuls as you pass through the kitchen.


A chipotle (or chilpotle) comes from the Nahuatl word “chilpoctli” meaning “smoked chili.”  It is a smoked-dried jalapeno.  Chipotles in adobo sauce means that the smoked jalapeno is then cooked in a tomato style sauce. The latter can be found canned and in most grocery stores in the ethnic food section.  


Find this and other CCKC favorite recipes in our cookbook
“The Culinary Center of Kansas City’s BEST RECIPES – SECOND EDITION.” ™
Available for purchase on-line at www.kcculinary.com
and in our retail store –  “The Kitchen Shop.”™




This Ain’t Your Granny’s Bread Pudding

Unless your granny made a kickin’ bread pudding with a Jack Daniel’s butter sauce topping, this ain’t your granny’s bread pudding!  This was for dessert at Tuesday Lunch this week, although we topped it with a Creme Anglaise instead of the butter sauce (that’s the picture posted below. Both are delicious options.) Enjoy…

Bread Pudding

Bread Pudding

  • 2 cups granulated sugar
  • 5 large eggs, beaten
  • 2 cups milk
  • 2 teaspoons pure vanilla extract
  • 3 cups Italian or French bread, cubed (allow to stale overnight in a bowl)
  • 1/2 cup light brown sugar, packed
  • 1/4 cup (1/2 stick) butter, room temperature
  • 1 cup pecans, chopped, optional

Jack Daniel’s Butter Sauce

  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter, melted
  • 2 teaspoons pure vanilla extract
  • 1/4 cup Jack Daniel’s whiskey (or other whiskey)

Preheat the oven to 350 degrees F. Grease a 13 x 9-x 2-inch pan.

For the bread pudding, in a bowl whisk together the granulated sugar, eggs, milk, and vanilla; pour over the bread and set aside for 10 minutes.

In another bowl, add the brown sugar, butter and pecans; mix and crumble together. Pour the bread mixture into the prepared pan. Sprinkle brown sugar mixture over the top. Bake for 35 to 45 minutes or until set. Remove from oven.

For the Jack Daniel’s butter sauce, in a saucepan over medium heat, add the granulated sugar, butter and vanilla; stir until the sugar is melted. Remove from stove. Add the whiskey and stir well. Pour over bread pudding. Serve warm.

Makes 8 to 10 servings.

Prep Time: 10 minutes
Inactive Prep Time: 24 hr 10 minutes
Cook Time: 50 minutes