Vandis Celebrates 4th Annual Fall Fun Bake-Off Event

As the leaves turned orange and danced off the trees earlier this month, Vandis was happy to find that the Autumn wind blew the N-Able team into town for a partner meet-up. Little did the N-Able team know, they were strolling in at just the right time to judge Vandis’ Annual Bake-Off Event!

After a great lunch with N-Able team, the field was set. The competitors took their places. The judges were in the back room waiting. 

The tinfoil was pulled off.

Six eager volunteers stepped forward with baked goods in hand this year. The event involved a diverse set of desserts—from pecan pie to cookies to cheesecake—and two impartial judges who came in to taste test. It worked out well that Jeff Miller and Tim Lake came with refined palette and healthy appetite!

After a round of observations, the judges dug in, sampling the spread of sweets and stepping back into the corner of the kitchen to whisper about their takes on the desserts. After some time, many samples, and much deliberation, Jeff and Tim came forward with their decision, and the three winners were delivered as follows:

In third place… was Account Executive Meghan Mongiardo’s Chocolate Chip Crumb Loaf!

In second place… was Senior IT Project Manager Joy Steidel’s Pecan Pie!

And in first place… was VP of Marketing and Client Success Joanne Ferrara’s Halloween Chocolate Candy “No Bake” Cheesecake Pie!

A lovely afternoon was had by all. And what better way to spend the season of giving thanks than eating good desserts with friends. We were thrilled to have the N-Able team come join us for this event, and we wish all our partners and friends out there nothing but the best this Thanksgiving season. We are thankful for all of you.

Included below are the recipes for the three winning dishes!

Chocolate Chip Crumb Loaf

Ingredients:
Chocolate Chip Cinnamon Crumb Topping:

• 3/4 cup all-purpose flour
• 1 tsp cinnamon
• 3 1/2 tbsp granulated sugar
• 3 1/2 tbsp brown sugar
• 6 tbsp salted butter, melted
• 1/2 cup chocolate chips

Brown Butter Chocolate Chip Loaf Cake:

• 1 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup salted butter
• 3/4 cup granulated sugar
• 2 eggs (room temp)
• 1/2 cup sour cream (room temp)
• 1/2 cup milk (room temp)
• 2 tsp vanilla extract
• 1 cup chocolate chips 

Instructions:

1. Preheat oven & prep pan: Preheat to 350°F and grease/line a 9x5” loaf pan with parchment paper.
2. Brown butter: Melt the butter in a saucepan over medium heat until golden (about 5 mins). Remove from heat and set aside to cool slightly.
3. Make crumb topping: Mix the flour, cinnamon, granulated and brown sugar, and melted butter in a bowl until it resembles wet sand.
4. Stir in the chocolate chips and chill in the fridge.
5. Make cake batter: In a separate bowl, whisk flour, baking powder, and salt. Once the brown butter cools, whisk in the granulated sugar, then the eggs, sour cream, milk, and vanilla until combined. Fold in the dry ingredients until just mixed, then gently stir in chocolate chips.
6. Assemble & bake: Pour batter into the pan, spread evenly, then top with the crumb mixture. Bake for 60-70 minutes until golden and a toothpick comes out clean. Tent with foil if the top browns too much.
7. Cool & serve: Let the loaf cool in the pan for 10-15 minutes before transferring to a wire rack.

Pecan Pie

Ingredients:

• 3 eggs
• 1 cup Karo® Light OR Dark Corn Syrup
• 1 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon pure vanilla extract
• 1-1/2 cups (6 ounces) pecans
• 1 (9-inch) unbaked OR frozen deep-dish pie crust

Instructions:

1. Preheat oven to 350°F. Place rimmed cookie sheet on the center rack in oven while preheating.
2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. (See special note below) 
3. Pour filling into unbaked pie crust or frozen pie crust.
4. Carefully place pie on the preheated cookie sheet on the center rack of oven and bake for 60 to 70 minutes   Cool for 2 hours on wire rack before serving.  

Special Notes:

• I recommend you remove the top rack as the pie puffs up when cooking
• If using frozen pie crust, keep in freezer until the you have completely mixed the filling
• I use salted butter
• I use both dark and light Karo Syrup – a ½ cup of each – learn that from Martha Stewart
• Whip up the eggs first then added in the ingredients one at a time mixing thoroughly before adding the next.
• Keep a wet towel handy as things may get very sticky!

Halloween Chocolate Candy “No Bake” Cheesecake Pie

If you are looking for a way to use up your left-over Halloween candy, this recipe is a quick and easy dessert that can be enjoyed by all.

Ingredients:

• 9-inch graham cracker shell (or choose chocolate)
• Package of cream cheese
• Package of thawed whipped topping
• Can of sweetened condensed milk
• Chocolate candy pieces chopped up to about a ¾ cup (My favorites include Twix, Snickers and Milky Way – all containing caramel) and an additional 1/4 cup for garnish
• Caramel sauce for garnish

Instructions:

1. Using a hand mixer, mix cream cheese and sweetened condensed milk until smooth. Fold in whipped topping. Mix in with a spatula ¾ cup candy pieces.
2. Pour into pie shell and spread evenly. 
3. Refrigerate for several hours.
4. Before serving, top with additional candy pieces and drizzle caramel sauce.