As I was walking home from the library today, I started thinking about the four bags of Hershey's Candy Cane Kisses my mom had sent me. Yes, you read that correctly. Four bags. I know. And I thought that, hey, maybe, instead of making the peanut butter cookies with Kisses on the top, I'd try a chocolate cookie base, and top them with the Candy Cane Kisses.
I went with this recipe as the base, since it said that the cookies didn't spread very much. I felt the batter tasted a bit funky, but hey, the pineapple cake batter wasn't my favorite either, but the cake came out delicious, so...
Thankfully I only made a dozen. I took two bites of the cookie before tossing it out. I'll let others try, just to see, but I don't think this is a winner. Back to the drawing board...
11.24.2007
Pumpkin Cheesecake
Since I've moved out to California, on the day after Thanksgiving, I've brought a cheesecake to work. It's a nice little treat on the second-craziest shopping day of the year (I think Christmas Eve takes the title of the craziest, what with last minute shopping and all.)
Originally, Dave and I were just doing our own little Thanksgiving dinner, since his parents moved up to Oregon. He wanted pumpkin cheesecake for dessert, and of course, I obliged. (I do so love requests.) We wound up going over to his cousin's house, where, again, a pumpkin cheesecake was mentioned.
I lucked out, though. I used my own springform pan for our cheesecake. But for the 'travelling' ones, I just make them in the disposable pie or cake pans. Of course, those are shallower and hold less filling. So with one batch, I had enough batter to make two. Thus, three cheesecakes were made in two days. :)
It's a bit different than the recipe I used last year, and I find this one to be much better. With graham cracker crusts, I always add spices to it; never measured, but it's usually cinnamon, nutmeg, and ginger. Don't know what I did differently, but man, I'm in love with this crust.
And, as we started eating ours last night, I realized something... "Oh, poo, I didn't take a picture!" (I said something other than 'poo', but I do try to be ladylike on here lol)
Ingredients:
1¼ cups graham cracker crumbs
¼ cup butter, melted
2 Tbsp. granulated sugar
3 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
¼ cup packed brown sugar
15 oz. Libby's 100% Pure Pumpkin
4 large eggs
½ cup evaporated milk
2 Tbsp. cornstarch
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Directions:
Preheat oven to 350F. (325F if using a darker-colored pan.)
Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan.
Beat cream cheese, granulated sugar and brown sugar until smooth; beat in pumpkin. Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg. Pour into crust.
Bake for 60 to 65 minutes, or until edge is set but center still moves slightly. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
Originally, Dave and I were just doing our own little Thanksgiving dinner, since his parents moved up to Oregon. He wanted pumpkin cheesecake for dessert, and of course, I obliged. (I do so love requests.) We wound up going over to his cousin's house, where, again, a pumpkin cheesecake was mentioned.
I lucked out, though. I used my own springform pan for our cheesecake. But for the 'travelling' ones, I just make them in the disposable pie or cake pans. Of course, those are shallower and hold less filling. So with one batch, I had enough batter to make two. Thus, three cheesecakes were made in two days. :)
It's a bit different than the recipe I used last year, and I find this one to be much better. With graham cracker crusts, I always add spices to it; never measured, but it's usually cinnamon, nutmeg, and ginger. Don't know what I did differently, but man, I'm in love with this crust.
And, as we started eating ours last night, I realized something... "Oh, poo, I didn't take a picture!" (I said something other than 'poo', but I do try to be ladylike on here lol)
Ingredients:
1¼ cups graham cracker crumbs
¼ cup butter, melted
2 Tbsp. granulated sugar
3 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
¼ cup packed brown sugar
15 oz. Libby's 100% Pure Pumpkin
4 large eggs
½ cup evaporated milk
2 Tbsp. cornstarch
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Directions:
Preheat oven to 350F. (325F if using a darker-colored pan.)
Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan.
Beat cream cheese, granulated sugar and brown sugar until smooth; beat in pumpkin. Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg. Pour into crust.
Bake for 60 to 65 minutes, or until edge is set but center still moves slightly. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
11.22.2007
Happy Thanksgiving!
I just want to wish all readers a very happy and yum-filled Thanksgiving.
What do you do for Thanksgiving? What are some traditions? One of mine, since I was a little girl, is to watch the Macy's Thanksgiving Parade. I've got the Sesame Street float on right now. :) (Gotta say, it's great to see the same people that were on 20+ years ago!)
I'll probably post either tomorrow or Saturday (sadly, I'm working tomorrow) about the three cheesecakes I've made in the past two days. Just a variation on my usual Thanksgiving dessert.
Happy Thanksgiving! :)
What do you do for Thanksgiving? What are some traditions? One of mine, since I was a little girl, is to watch the Macy's Thanksgiving Parade. I've got the Sesame Street float on right now. :) (Gotta say, it's great to see the same people that were on 20+ years ago!)
I'll probably post either tomorrow or Saturday (sadly, I'm working tomorrow) about the three cheesecakes I've made in the past two days. Just a variation on my usual Thanksgiving dessert.
Happy Thanksgiving! :)
11.16.2007
Pumpkin Marble Brownies
I woke up this morning knowing that I wanted to do something with pumpkin and brownies. Searched around for a bit with nothing that resembled what I had in mind. So I walked to the library, like I normally do with my Fridays, still thinking about the texture and image. I felt like I had one before and could see it perfectly in my mind.
Got home and started looking through my old folder, and sure enough, I found it. It was the first recipe that I put together myself. On November 17th, 2003. Isn't that appropriate? Almost four years to do the day. :)
Somehow I don't remember making such a mess the first time. LOL Still don't know how I wound up with brownie batter on my elbow. But they tasted the same. Very moist. A good combination of pumpkin and chocolate. I like. :)
Ingredients:
Marble Part:
1¼ cup pumpkin
¼ cup evaporated milk
1/3 cup sugar
1 egg white
1 tsp. cinnamon
¼ tsp. nutmeg
Brownie:
3/4 cup cocoa
1¼ cups flour
½ tsp. baking powder
¼ tsp. salt
1 cup butter, melted
2 cups sugar
2 tsp. vanilla
3 eggs
Directions:
Preheat oven to 350F. Grease a 13x9-inch baking pan.
Beat pumpkin with milk, sugar, egg white, and spices until smooth. Set aside.
Whisk together flour, cocoa, baking powder, and salt; set aside.
Beat butter and sugar until creamy. Add vanilla. Add eggs, one at a time, beating well after each addition. Add dry ingredients, beating well.
Remove one cup of batter. Pour remaining batter into prepared pan. Spread pumpkin filling over chocolate. Drop reservered batter by teaspoons over filling. Using a knife, gently swirl through top layers, creating a marbled affect.
Bake at 350F for 35-40 minutes, or until toothpick inserted near center comes out clean. Cool completely. About 36 brownies.
Got home and started looking through my old folder, and sure enough, I found it. It was the first recipe that I put together myself. On November 17th, 2003. Isn't that appropriate? Almost four years to do the day. :)
Somehow I don't remember making such a mess the first time. LOL Still don't know how I wound up with brownie batter on my elbow. But they tasted the same. Very moist. A good combination of pumpkin and chocolate. I like. :)
Ingredients:
Marble Part:
1¼ cup pumpkin
¼ cup evaporated milk
1/3 cup sugar
1 egg white
1 tsp. cinnamon
¼ tsp. nutmeg
Brownie:
3/4 cup cocoa
1¼ cups flour
½ tsp. baking powder
¼ tsp. salt
1 cup butter, melted
2 cups sugar
2 tsp. vanilla
3 eggs
Directions:
Preheat oven to 350F. Grease a 13x9-inch baking pan.
Beat pumpkin with milk, sugar, egg white, and spices until smooth. Set aside.
Whisk together flour, cocoa, baking powder, and salt; set aside.
Beat butter and sugar until creamy. Add vanilla. Add eggs, one at a time, beating well after each addition. Add dry ingredients, beating well.
Remove one cup of batter. Pour remaining batter into prepared pan. Spread pumpkin filling over chocolate. Drop reservered batter by teaspoons over filling. Using a knife, gently swirl through top layers, creating a marbled affect.
Bake at 350F for 35-40 minutes, or until toothpick inserted near center comes out clean. Cool completely. About 36 brownies.
11.10.2007
Peanut Butter Crumble-Topped Apple Pie
So this post brings two out-of-the-ordinary experiences.
1. This is the first time I've made a pie that wasn't pumpkin. Of course, the crust isn't homemade, because there's a horror story involving the makings of homemade crust (which I'm just not ready to share yet lol), but it is whole wheat and organic. ;) But I woke up yesterday morning and just wanted to make a pie. Odd.
2. Dave likes this better than I do. A whole lot better than I do. I had a few bites, and it was just kinda 'eh' for me. I looked up, his place was completely empty. And when I said I'd bring some in for Henelyne and Johanna, his words were "If there's any left by then." Very odd. I'm the sweets lover in this relationship. He's the cook, I'm the baker, simple as that.
Even with the apple peeling and slicing, the recipe was pretty easy to put together. Usually I save that job for Dave, but it felt nice, getting into the flow of peeling and what not. And it did make the apartment smell very nice and cozy. I'm just not a fan of the taste. I'm not sure what it is, if it's the sour cream or the combination of everything, but... I probably won't have any more of it, and I'm fine with that. :)
Ingredients:
8 oz. sour cream
3/4 cup sugar, divided
2 eggs
2 Tbsp. plus 3/4 cup all-purpose flour, divided
2 tsp. vanilla extract
¼ tsp. salt
4 cups (around 4 or 5) peeled, thinly sliced apples
1 unbaked 9-inch pie crust
1 cup quick-cooking or regular rolled oats
1 tsp. ground cinnamon
1 cup peanut butter
1 Tbsp. butter, softened
Directions:
Preheat oven to 350F.
Stir together sour cream, ½ cup sugar, eggs, 2 tablespoons flour, vanilla and salt in large bowl with whisk. Add apples; stir until well blended. Spoon into unbaked crust.
Stir together oats, remaining 3/4 cup flour, remaining ¼ cup sugar and cinnamon. In small microwave-safe bowl, place peanut butter and butter. Microwave on high for 30 seconds or until butter is melted. Stir mixture until smooth. Add to oat mixture; blend until crumbs are formed. Sprinkle crumb mixture evenly over apples.
Bake at 350F for 55-60 minutes, or until apples are tender and topping is golden brown. Cool completely on wire rack. Cover; refrigerate leftover pie.
1. This is the first time I've made a pie that wasn't pumpkin. Of course, the crust isn't homemade, because there's a horror story involving the makings of homemade crust (which I'm just not ready to share yet lol), but it is whole wheat and organic. ;) But I woke up yesterday morning and just wanted to make a pie. Odd.
2. Dave likes this better than I do. A whole lot better than I do. I had a few bites, and it was just kinda 'eh' for me. I looked up, his place was completely empty. And when I said I'd bring some in for Henelyne and Johanna, his words were "If there's any left by then." Very odd. I'm the sweets lover in this relationship. He's the cook, I'm the baker, simple as that.
Even with the apple peeling and slicing, the recipe was pretty easy to put together. Usually I save that job for Dave, but it felt nice, getting into the flow of peeling and what not. And it did make the apartment smell very nice and cozy. I'm just not a fan of the taste. I'm not sure what it is, if it's the sour cream or the combination of everything, but... I probably won't have any more of it, and I'm fine with that. :)
Ingredients:
8 oz. sour cream
3/4 cup sugar, divided
2 eggs
2 Tbsp. plus 3/4 cup all-purpose flour, divided
2 tsp. vanilla extract
¼ tsp. salt
4 cups (around 4 or 5) peeled, thinly sliced apples
1 unbaked 9-inch pie crust
1 cup quick-cooking or regular rolled oats
1 tsp. ground cinnamon
1 cup peanut butter
1 Tbsp. butter, softened
Directions:
Preheat oven to 350F.
Stir together sour cream, ½ cup sugar, eggs, 2 tablespoons flour, vanilla and salt in large bowl with whisk. Add apples; stir until well blended. Spoon into unbaked crust.
Stir together oats, remaining 3/4 cup flour, remaining ¼ cup sugar and cinnamon. In small microwave-safe bowl, place peanut butter and butter. Microwave on high for 30 seconds or until butter is melted. Stir mixture until smooth. Add to oat mixture; blend until crumbs are formed. Sprinkle crumb mixture evenly over apples.
Bake at 350F for 55-60 minutes, or until apples are tender and topping is golden brown. Cool completely on wire rack. Cover; refrigerate leftover pie.
11.06.2007
The new "large batch" brownie recipe
Sadly, my previous recipe seems to have fallen by the wayside. I found this recipe on the Hershey website, I believe, and made it last Friday evening, to mail out to my parents.
Since I've been home, my dad's become a Brownie Addict. Of the 20 that were sent, my mom ate four of them. Granted, yes, my dad could stand to gain some weight, since the chemo and all, so it's not like he's going to be gargantuan. But my dad's the type that eats only because he has to. So the fact that he's needing to join Brownies Anonymous is a step in the right direction. :D
These are very rich and fudgy, judging by the one piece that I had before mailing. (It couldn't fit in the box, I swear!) Let's see... they got to MA on Monday and they were gone by Wednesday, I believe. Maybe a few survived until Thursday. I think that says it all. :)
No picture of these, but I wanted to make sure I got the recipe up.
Ingredients:
1 cup flour
2/3 cup cocoa
½ tsp. baking powder
1 cup butter, melted
2 cups sugar
2 eggs
½ cup milk
1½ tsp. vanilla
Directions:
Preheat oven to 350F. Grease a 13x9-inch pan.
Whisk together dry ingredients; set aside.
Beat sugar and butter until creamy. Add eggs, one at a time, followed by the milk and vanilla. Gradually add flour mixture. Pour into prepared pan.
Bake at 350F for 35-40 minutes, or until toothpick inserted near center comes out clean. Let cool on wire rack.
Since I've been home, my dad's become a Brownie Addict. Of the 20 that were sent, my mom ate four of them. Granted, yes, my dad could stand to gain some weight, since the chemo and all, so it's not like he's going to be gargantuan. But my dad's the type that eats only because he has to. So the fact that he's needing to join Brownies Anonymous is a step in the right direction. :D
These are very rich and fudgy, judging by the one piece that I had before mailing. (It couldn't fit in the box, I swear!) Let's see... they got to MA on Monday and they were gone by Wednesday, I believe. Maybe a few survived until Thursday. I think that says it all. :)
No picture of these, but I wanted to make sure I got the recipe up.
Ingredients:
1 cup flour
2/3 cup cocoa
½ tsp. baking powder
1 cup butter, melted
2 cups sugar
2 eggs
½ cup milk
1½ tsp. vanilla
Directions:
Preheat oven to 350F. Grease a 13x9-inch pan.
Whisk together dry ingredients; set aside.
Beat sugar and butter until creamy. Add eggs, one at a time, followed by the milk and vanilla. Gradually add flour mixture. Pour into prepared pan.
Bake at 350F for 35-40 minutes, or until toothpick inserted near center comes out clean. Let cool on wire rack.
11.02.2007
Cranberry Upside Down Cake
I originally set out today to make Cranberry Cobbler Bars. But after my usual Friday trip to Whole Foods, I remembered to buy the cranberries, but failed to get the lemon. Oops. This is why I really should write a shopping list out more often than I do.
Thus began the search for a good cranberry recipe. When - quite suddenly - my brain decided to work for good, and not for evil. Amazing! LOL I remembered this recipe from Dorie Greenspan's Baking: From My Home to Yours.
I was hesitant at first. I don't often use the stove, and was convinced that somehow I'd mess it up. But something reared up inside and said, "Kristen, you can do this," and this time I actually listened. :)
It came out better than I expected. The sweetness of the cake and the tartness of the cranberries go well together. I think the only thing I'd change is maybe using brown sugar instead of regular sugar. But it's pretty, tasty, and I didn't ruin it. Go me! :)
Ingredients:
3/4 cup butter
6 Tbsp. sugar
2 cups cranberries, fresh or frozen
1 cup flour
1 tsp. baking powder
1 tsp. cinnamon
¼ cup salt
½ cup butter, softened
½ cup sugar
2 eggs
1 tsp. vanilla
1/3 cup milk
1/3 cup jam, melted (I used Ikea's Queen's Blend jam)
Directions:
Preheat oven to 350F. Place a 9-inch round cake pan onto a baking sheet.
Melt butter in saucepan. Sprinkle in sugar, stirring until mixture comes to a boil. Pour evenly over bottom of cake pan and top with cranberries, smoothing them out.
Whisk together flour, baking powder, cinnamon, and salt; set aside.
Beat butter and sugar until pale and creamy. Add eggs, one at a time, then vanilla. Slowly add half of the flour mixture into butter mixture. Pour in milk. Add remaining dry ingredients. Spoon over berries and smooth.
Bake at 350F for 40-45 minutes, or until a toothpick inserted near center comes out clean. Run a blunt knife along sides of pan/cake. Carefully turn out onto serving plate. Melt jam and gently pour over cranberries.
Thus began the search for a good cranberry recipe. When - quite suddenly - my brain decided to work for good, and not for evil. Amazing! LOL I remembered this recipe from Dorie Greenspan's Baking: From My Home to Yours.
I was hesitant at first. I don't often use the stove, and was convinced that somehow I'd mess it up. But something reared up inside and said, "Kristen, you can do this," and this time I actually listened. :)
It came out better than I expected. The sweetness of the cake and the tartness of the cranberries go well together. I think the only thing I'd change is maybe using brown sugar instead of regular sugar. But it's pretty, tasty, and I didn't ruin it. Go me! :)
Ingredients:
3/4 cup butter
6 Tbsp. sugar
2 cups cranberries, fresh or frozen
1 cup flour
1 tsp. baking powder
1 tsp. cinnamon
¼ cup salt
½ cup butter, softened
½ cup sugar
2 eggs
1 tsp. vanilla
1/3 cup milk
1/3 cup jam, melted (I used Ikea's Queen's Blend jam)
Directions:
Preheat oven to 350F. Place a 9-inch round cake pan onto a baking sheet.
Melt butter in saucepan. Sprinkle in sugar, stirring until mixture comes to a boil. Pour evenly over bottom of cake pan and top with cranberries, smoothing them out.
Whisk together flour, baking powder, cinnamon, and salt; set aside.
Beat butter and sugar until pale and creamy. Add eggs, one at a time, then vanilla. Slowly add half of the flour mixture into butter mixture. Pour in milk. Add remaining dry ingredients. Spoon over berries and smooth.
Bake at 350F for 40-45 minutes, or until a toothpick inserted near center comes out clean. Run a blunt knife along sides of pan/cake. Carefully turn out onto serving plate. Melt jam and gently pour over cranberries.
10.26.2007
Pumpkin Pound Cake
Well, in my never-ending attempt to waste less food, of course I had to do a pumpkin recipe to use up my 1 cup of leftover pumpkin. I came across this recipe earlier in the year on Slashfood and just hadn't gotten around to make it.
Despite how it may seem, we are trying to lose weight. (More of my baked goods get eaten by other folks *waves to my beloved guinea pigs* than ourselves. Which is good.) I love pound cake, but it's not so loving the waistline in the long run. So when I spotted this recipe, I knew it'd be a winner.
Instead of plain yogurt, I use vanilla. In the end, you don't really taste it all, so I'd use vanilla again. It's more fun to eat the rest out of the container when you like the flavor. :)
I'm really pleased with this. It'd be good for breakfast, snack, or dessert. Or as a Christmas present... housewarming gift... teacher's gift... You get my point. :D
Ingredients:
1½ cups all purpose flour
1 tsp. cinnamon
½ tsp. allspice
¼ tsp. cloves
¼ tsp. nutmeg
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
½ cup brown sugar, packed
1 large egg
1 large egg white
½ cup vanilla nonfat yogurt
1 cup pumpkin puree
1 tsp. vanilla extract
Directions:
Preheat oven to 350F. Grease an 8x4-inch loaf pan.
Whisk together the dry ingredients in a medium bowl; set aside.
In a large bowl, beat together sugar, brown sugar, egg and egg white until combined. Beat in the yogurt, pumpkin and vanilla extract. Slowly whisk in the flour mixture, stirring only until no streaks of flour remain. Do not overmix. Scrape batter into prepared pan.
Bake at 350F for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for about 30 minutes, then gently turn the cake out of the pan and let cool completely on the rack before slicing. Serves 10-12, depending on slice size.
Despite how it may seem, we are trying to lose weight. (More of my baked goods get eaten by other folks *waves to my beloved guinea pigs* than ourselves. Which is good.) I love pound cake, but it's not so loving the waistline in the long run. So when I spotted this recipe, I knew it'd be a winner.
Instead of plain yogurt, I use vanilla. In the end, you don't really taste it all, so I'd use vanilla again. It's more fun to eat the rest out of the container when you like the flavor. :)
I'm really pleased with this. It'd be good for breakfast, snack, or dessert. Or as a Christmas present... housewarming gift... teacher's gift... You get my point. :D
Ingredients:
1½ cups all purpose flour
1 tsp. cinnamon
½ tsp. allspice
¼ tsp. cloves
¼ tsp. nutmeg
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
½ cup brown sugar, packed
1 large egg
1 large egg white
½ cup vanilla nonfat yogurt
1 cup pumpkin puree
1 tsp. vanilla extract
Directions:
Preheat oven to 350F. Grease an 8x4-inch loaf pan.
Whisk together the dry ingredients in a medium bowl; set aside.
In a large bowl, beat together sugar, brown sugar, egg and egg white until combined. Beat in the yogurt, pumpkin and vanilla extract. Slowly whisk in the flour mixture, stirring only until no streaks of flour remain. Do not overmix. Scrape batter into prepared pan.
Bake at 350F for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for about 30 minutes, then gently turn the cake out of the pan and let cool completely on the rack before slicing. Serves 10-12, depending on slice size.
10.19.2007
Pumpkin Curry Cupcakes
Sure, it was 71 degrees outside today. Not exactly autumnal, despite the leaves to shushel through. But I wanted pumpkin, gosh darnit, and nothing else would do. (Well, maybe gingerbread. Or something with 'home'-y spices. But you know what I mean.) I perused my usual recipe outlets with nothing catching my eye.
And then I decided to look over at Bake Space, where I hit the jackpot. Jackpot, as in, "Oh my god, I won MegaBucks!" kind of jackpot, in my opinion.
Even though I've had little to no experience with curry powder (I'm not one for spicy foods usually), just the thought of it flavored with the pumpkin called to my very soul. I searched around a bit more, but nope, it hooked me in with its sweet siren song.
I had my concerns, as I found myself to be a bit sneezy and sniffley while being in its presence. (The curry powder, that is.) I tried the batter, wasn't unhappy. Was very happy with the fact that I had very little batter left over afterwards. (Don't you hate recipes that leave you with a ton?)
The original recipe made 24, but just in case I didn't like it, I halfed it and just did 12. Also made a chocolate ganache from the Vegan Cupcakes Take Over the World book, instead of the one on there. And I gotta say, I'm not impressed with the ganache. I had a very hard time working with it, despite its ease of making. Next time (and, oh, yes, there will be a next time. I don't care if I wind up being the only one who adores these babies.), I think I'll go with more traditional frosting.
Oh, the end result? Even with the not-as-pretty-as-I-imagined frosting? Divine. :)
Ingredients:
1 cup flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1¼ tsp. curry powder
Pinch of cayenne pepper
1 tsp. cinnamon
¼ tsp. nutmeg
¼ cup brown sugar
3/4 cup sugar
½ cup butter, melted and cooled
2 eggs, lightly beaten
7½ oz. pureed pumpkin
Directions:
Preheat oven to 350F. Line 12 muffin cups with paper liners.
Whisk together flour, baking powder, baking soda, salt, and spices; set aside.
Cream butter, brown sugar, and sugar. Add eggs. Gradually mix in dry ingredients. Add pumpkin. Fill muffin cups about halfway full.
Bake at 350F for 18-22 minutes, or until a toothpick inserted near the center comes out clean. Let cool on wire rack.
And then I decided to look over at Bake Space, where I hit the jackpot. Jackpot, as in, "Oh my god, I won MegaBucks!" kind of jackpot, in my opinion.
Even though I've had little to no experience with curry powder (I'm not one for spicy foods usually), just the thought of it flavored with the pumpkin called to my very soul. I searched around a bit more, but nope, it hooked me in with its sweet siren song.
I had my concerns, as I found myself to be a bit sneezy and sniffley while being in its presence. (The curry powder, that is.) I tried the batter, wasn't unhappy. Was very happy with the fact that I had very little batter left over afterwards. (Don't you hate recipes that leave you with a ton?)
The original recipe made 24, but just in case I didn't like it, I halfed it and just did 12. Also made a chocolate ganache from the Vegan Cupcakes Take Over the World book, instead of the one on there. And I gotta say, I'm not impressed with the ganache. I had a very hard time working with it, despite its ease of making. Next time (and, oh, yes, there will be a next time. I don't care if I wind up being the only one who adores these babies.), I think I'll go with more traditional frosting.
Oh, the end result? Even with the not-as-pretty-as-I-imagined frosting? Divine. :)
Ingredients:
1 cup flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1¼ tsp. curry powder
Pinch of cayenne pepper
1 tsp. cinnamon
¼ tsp. nutmeg
¼ cup brown sugar
3/4 cup sugar
½ cup butter, melted and cooled
2 eggs, lightly beaten
7½ oz. pureed pumpkin
Directions:
Preheat oven to 350F. Line 12 muffin cups with paper liners.
Whisk together flour, baking powder, baking soda, salt, and spices; set aside.
Cream butter, brown sugar, and sugar. Add eggs. Gradually mix in dry ingredients. Add pumpkin. Fill muffin cups about halfway full.
Bake at 350F for 18-22 minutes, or until a toothpick inserted near the center comes out clean. Let cool on wire rack.
10.13.2007
Cinnamon Chai-Spiced Coffee Cake
Knowing that we were going up to Half Moon Bay's Pumpkin Festival today, I decided not to overwhelm Dave with the pumpkin-ness. It was a good trip - traffic was a bit much on Route 92, but I sang along with the Spamalot soundtrack and therefore didn't care so much. :) Sadly, there was no pumpkin fudge this year, which has been a highlight for me every time that I've gone. Even sadder, since we're moving next May/June, I won't be going to the Pumpkin Festival again for a while. I'll either have to make my own or find someplace in New England that makes it.
Also, unfortunately, I can't remember where I found this recipe. I copied it out when the printer was being moody, and failed to write down its source. Oops.
It turned out well. I loved the batter, so light and smooth. I almost feel like there was too much. The edge pieces are a bit big and definitely more than a biteful! If I made this again, I'd add some cinnamon to the batter was well. In contrast to the topping, it seems almost plain. *shrug*
Ingredients:
Topping:
1/3 cup sugar
1/3 cup brown sugar
1 tsp. cinnamon
½ tsp. ginger
½ tsp. cardamom
½ tsp. allspice
¼ tsp. salt
1½ cups flour
½ cup butter, melted
Cake:
1-3/4 cups flour
½ tsp. baking soda
3/4 tsp. baking powder
¼ tsp. salt
2/3 cup butter, softened
1 cup sugar
2 eggs
1½ tsp. vanilla
2/3 cup sour cream
Directions:
Preheat oven to 350F. Grease a 9-inch square baking pan.
Whisk together all crumb toppings except for butter. Gradually add butter. Once incorporated, squeeze small clumps together, varying in size. Set aside.
In a medium bowl, mix flour, baking soda, baking powder, and salt; set aside.
In mixing bowl, cream butter and sugar until light. Beat in eggs, one at a time, then vanilla. Alternately add flour mix and sour cream, until well mixed. Pour into prepared pan. Top with crumbles.
Bake at 350F for 40-45 minutes. Cool on wire rack. Cut into squares.
Also, unfortunately, I can't remember where I found this recipe. I copied it out when the printer was being moody, and failed to write down its source. Oops.
It turned out well. I loved the batter, so light and smooth. I almost feel like there was too much. The edge pieces are a bit big and definitely more than a biteful! If I made this again, I'd add some cinnamon to the batter was well. In contrast to the topping, it seems almost plain. *shrug*
Ingredients:
Topping:
1/3 cup sugar
1/3 cup brown sugar
1 tsp. cinnamon
½ tsp. ginger
½ tsp. cardamom
½ tsp. allspice
¼ tsp. salt
1½ cups flour
½ cup butter, melted
Cake:
1-3/4 cups flour
½ tsp. baking soda
3/4 tsp. baking powder
¼ tsp. salt
2/3 cup butter, softened
1 cup sugar
2 eggs
1½ tsp. vanilla
2/3 cup sour cream
Directions:
Preheat oven to 350F. Grease a 9-inch square baking pan.
Whisk together all crumb toppings except for butter. Gradually add butter. Once incorporated, squeeze small clumps together, varying in size. Set aside.
In a medium bowl, mix flour, baking soda, baking powder, and salt; set aside.
In mixing bowl, cream butter and sugar until light. Beat in eggs, one at a time, then vanilla. Alternately add flour mix and sour cream, until well mixed. Pour into prepared pan. Top with crumbles.
Bake at 350F for 40-45 minutes. Cool on wire rack. Cut into squares.
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