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Cooking with Paula Deen

Cooking with Paula Deen Fall Baking 2016

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Cooking with Paula Deen magazine gives readers more of what they love from the queen of southern cooking, Paula Deen. Each issue offers flavorful recipes for sharing with family and friends, along with access to Paula's life and her family traditions. Truly a food lifestyle magazine, Cooking with Paula Deen showcases down-home recipes and cooking tips, entertaining inspiration, travel suggestions, home decorating ideas, and much more.

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Country:
United States
Language:
English
Publisher:
Hoffman Media
Frequency:
Bimonthly
SUBSCRIBE
$19.99
7 Issues

in this issue

1 min.
a season of comfort

Autumn is a season full of so many things that I love: a slight chill in the air, leaves changing colors, and cozy fires in the fireplace. But y’all, what I look forward to more than anything is getting in the kitchen and baking for my family and friends. As much as I love to be in the kitchen all year long, there’s something so special about the fall season and the wonderful goodies and flavors it brings. As the harvest season approaches, my family and I start to crave all things pumpkin and apple and pecan—anything that just tastes like fall. But sometimes more than having a hankering for a certain flavor, I’m in the mood for a certain texture or type of treat: a smooth cheesecake, a crunchy cookie,…

2 min.
pear cream cheese swirl bundt cake

Makes 1 (10-inch) cake Sometimes pears are overlooked in favor of apples when it comes to fall baking, but their sweet flavor shines in this cake. Cake: 3 cups all-purpose flour 1. cups firmly packed light brown sugar 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon kosher salt 1⁄2 teaspoon ground ginger 1⁄8 teaspoon ground nutmeg 3 large eggs, lightly beaten 1. cups canola oil 1 teaspoon vanilla extract 1 teaspoon orange zest 3 cups shredded peeled Bosc or Bartlett pears (about 3 large pears) Swirl: 1 (8-ounce) package cream cheese, softened 1⁄2 cup confectioners’ sugar 2 tablespoons all-purpose flour 1 large egg 1 teaspoon orange zest 1⁄8 teaspoon ground cinnamon Glaze: 1⁄2 cup firmly packed light brown sugar 1⁄3 cup heavy whipping cream 1⁄2 cup unsalted butter 1⁄2 teaspoon vanilla extract Pinch kosher salt 1⁄2 cup confectioners’ sugar 1. Preheat oven to 325°. Spray a 15-cup Bundt pan with baking spray with flour. 2. For cake: In…

2 min.
pumpkin streusel cheesecake

Makes 1 (9-inch) cake A sweet and buttery crumble and a drizzle of butterscotch take this cheesecake to the next level of goodness. Crust: 1. cups graham cracker crumbs 1⁄3 cup butter, melted 1⁄2 cup granulated sugar 1⁄8 teaspoon salt Filling: 4 (8-ounce) packages cream cheese, softened 1 (15-ounce) can pumpkin 1⁄2 cup granulated sugar 1⁄2 cup firmly packed light brown sugar 2 teaspoons ground cinnamon 2 teaspoons vanilla extract 1 teaspoon ground ginger 1⁄2 teaspoon ground nutmeg 1⁄2 teaspoon ground allspice 4 large eggs Topping: 1⁄2 cup toasted chopped pecans 1⁄3 cup all-purpose flour 1⁄2 cup granulated sugar 1⁄2 cup firmly packed light brown sugar 3 tablespoons butter, melted 1⁄8 teaspoon salt Garnish: butterscotch ice cream topping 1. Preheat oven to 350°. Spray a 9-inch springform pan with baking spray with flour. 2. For crust: In a medium bowl, stir together all ingredients. Press mixture into bottom and ½ inch up sides of pan. Place pan…

1 min.
creamy sweet potato pecan squares

Makes about 24 One large sweet potato yields about 1 cup mashed cooked flesh. Feel free to swap out the pecans for any nut you prefer. 1 (15.25-ounce) box yellow cake mix 4 large eggs, divided ½ cup butter, melted ½ cup chopped pecans 1 (8-ounce) package cream cheese, softened 1 cup mashed cooked sweet potato ½ teaspoon pumpkin pie spice 1 (16-ounce) box confectioners’ sugar Sweetened whipped cream Garnish: ground cinnamon 1. Preheat oven to 350°. Spray a 13x9-inch baking pan with cooking spray. 2. In a large bowl, beat cake mix, 1 egg, melted butter, and pecans with a mixer at medium speed just until combined. Press mixture into bottom of prepared pan. 3. In same bowl, beat cream cheese and remaining 3 eggs with a mixer at medium speed until smooth and creamy, about 2 minutes, stopping occasionally to scrape sides…

2 min.
triple chocolate cheesecake

Makes 1 (10-inch) cake Tart raspberries are a great balance to this rich chocolate dessert. Crust: 2 cups chocolate graham cracker crumbs 1⁄2 cup butter, melted 1⁄3 cup sugar Filling: 1⁄2 cup butter 1 (12-ounce) package semisweet chocolate morsels 4 (8-ounce) packages cream cheese, softened 2 cups sugar 4 large eggs 1 (16-ounce) container sour cream 1 tablespoon unsweetened cocoa powder 1 teaspoon vanilla extract 1⁄2 teaspoon almond extract Topping: 1⁄2 cup heavy whipping cream 2 (4-ounce) bars dark chocolate, finely chopped Garnish: white chocolate curls, fresh raspberries 1. Preheat oven to 300°. 2. For crust: In a medium bowl, stir together all ingredients until well combined. Press mixture into bottom and 2 inches up sides of a 10-inch springform pan; place pan on a rimmed baking sheet. 3. Bake for 8 minutes. Let cool completely. 4. For filling: In a medium heavybottomed saucepan, cook butter and chocolate over low heat, stirring frequently,…

1 min.
pumpkin-swirled oat bars

Makes about 18 This recipe makes a big batch, but they’re so tasty you probably won’t have any left over. 2 cups plus 1 tablespoon allpurpose flour, divided 2 cups old-fashioned oats 1 cup firmly packed light brown sugar 1⁄2 cup chopped pecans 1 teaspoon kosher salt 1 teaspoon pumpkin pie spice 1⁄2 teaspoon baking soda 1. cups unsalted butter, softened 2 (8-ounce) packages cream cheese, softened 2⁄3 cup granulated sugar 2 tablespoons heavy whipping cream 2 large eggs 1 (9-ounce) jar pumpkin butter 1. Preheat oven to 350°. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan; spray foil with cooking spray. 2. In a large bowl, stir together 2 cups flour, oats, brown sugar, pecans, salt, pie spice, and baking soda. Add butter, and beat with a mixer at mediumlow speed until mixture is crumbly. Reserve 1½ cups oat…