I moved to the United States early 2000 at the time of Y2K uncertainties. I never had second thoughts or concerns because I knew I was going to get the best education at The Culinary Institute of America in Hyde Park, New York. My 20-year anniversary is coming up and, as I reflect on my many blessings this Thanksgiving, I would not change a thing because I am so grateful.

I moved here with two suitcases and never looked back. Being a CIA student and then graduate led to some amazing opportunities from staging with the best chefs in New York to becoming an American citizen.

My fondest memories of being a CIA student was working at New York City’s top restaurants including Le Bernardin, Restaurant Daniel and Payard. An internship and position as a Commis Chef at The Four Seasons Hotel in Atlanta gave me the confidence to pursue a culinary career right here in the United States.

My life changed further when I started working at The Village Tavern which gave me the opportunity and the responsibility to innovate and touch lives. I have lived a blessed life in the United States almost 20 years now and that’s why I am Grateful and Thankful Grace.

As a thank you, I’m sharing a recipe for a twist on Village Tavern’s popular Butter Cake, adding pumpkin and toffee. Enjoy!

PUMPKIN TOFFEE WARM BUTTER CAKE

YIELD: 6 EACH

INGREDIENTS

CAKE BATTER:
1 lb.                           Butter, cubed 1”
4 oz. wt.                      Cream Cheese, cubed 1”
2 cups                        Sugar, granulated
1 cup                          Pumpkin
2                         Eggs, whole
¼ tsp.                          Sea Salt
1 ½ cups                    All Purpose Flour
1 tsp                 Vanilla Extract
1/3 cup                       Heath Toffee Bits

PUMPKIN CREAM CHEESE LAYER:
4 oz. wt.                      Cream Cheese
1/3 cup                       Sugar, granulated
1                         Egg, whole
½ tsp                Vanilla Extract
½ cup                         Pumpkin
6 tsps               Sugar, granulated 

DIRECTIONS:

1. Pre-heat convection oven to 275º on low fan. (CANNOT BE OVER 275 F)

2. Pre-heat spring form pans for 15 minutes then spray with pan spray and line the bottom with parchment paper. Place 1 Tablespoon of Heath Toffee Bits, in each spring form pan, spreading it evenly.

3. Prepare the cake batter: In stand mixer, cream butter, cream cheese, sugar and pumpkin at speed 2 for 2 minutes.

4. Add eggs one at a time and beat on speed 1 (low) for 20 seconds after each addition. Add vanilla extract.

5. Whisk flour and salt, then add to the creamed mixture. Beat on low until just incorporated, making sure not to over beat.

6. Prepare the cream cheese layer: In a mixing bowl, whip together cream cheese and sugar until creamed. Add egg, vanilla extract, pumpkin and whip until combined.

7. Pour cake batter into prepared spring form pan evenly. Top with the layer of pumpkin cream cheese mixture evenly distributed.

8. Bake 45 minutes and tuck the batter and press the cakes down. Bake another 30 minutes and press it down. Bake for another 30 minutes or until tops are golden and a toothpick comes out clean when inserted into the center. (Total: 1 hour + 45 mins).

9. Take it out from the oven. Invert each immediately to unmold it and take out the parchment paper.

10. Dust top of the cakes with granulated sugar – 1 tsp. per cake. Cool down, store and refrigerate or serve while it is hot.

PUTTING IT ALL TOGETHER
Suggested Plate: rectangular

INGREDIENTS for each cake
1 ½ Tb                   Dulce De Leche, warm (in a squeeze Bottle)
1 Each                                    Pumpkin-Toffee Butter Cake
1 Tb                        Health Toffee Bits
3 Tbs                      Dulce de Leche, warm
6 Each                                    Strawberry halves
6 Each                                    Blackberry halves
6 Each                                    Fresh Mint Leaves, small
1 Tb                        Heath Toffee Bits
1 Scoop (4 oz. vol.)              Vanilla Ice Cream,

 DIRECTIONS:

1. Squirt 1 ½ Tb of the Dulce de Leche on the right side of the rectangular plate, creating a circular pool. Using a pastry brush, brush the Dulce de leche across the plate from right to left.

2. Unwrap the pumpkin-toffee butter cake, place it on a small plate and microwave it for 45 seconds to 50 seconds (it should be warm not hot).

3. Place the cake on the right side of the rectangular plate.

4. Top the cake evenly with 1 Tb of Health Toffee Bits. Using a blow torch, caramelize the toffee bits, be careful not to burn it.

5. Squirt 3 Tbs of dulce de leche on the sides on the cake from top to bottom, completely all the way around the cake.

6. Arrange fresh strawberry halves around the cake, top the strawberries with blackberry halves and fresh mint leaves.

7. Spread 1/2 Tablespoon of Health Toffee Bits on the left side of the plate.

8. Top Health Toffee Bits with a scoop of vanilla ice cream and top ice cream with the other ½ Tb of Health Toffee Bits. Serve immediately.