Pumpkin Bundt Cake with Brown Butter Glaze

Does anyone else celebrate Sweetest Day?  I don't remember when this holiday started and honestly I just did a little Wikipedia search for more info:  

Sweetest Day is a holiday celebrated primarily in the Great Lakes region on the third Saturday in October. It is described as an "occasion which offers all of us an opportunity to remember the sick, aged and orphaned, but also friends, relatives and associates whose helpfulness and kindness we have enjoyed."   

Okay, nice sentiment, right?!  Of course The Bellman, ever the romantic, looooves this kind of thing!  He was certainly thinking ahead this year and what a lovely surprise it was when he presented me with this beautiful bundt pan.  Sweet!  I gave him a card and an apple, meh.

I've been playing around with pumpkin and browned butter glazes.  Even though I hated covering up the beautiful design of this bundt I thought it did indeed need a drizzle of something. 

PUMPKIN BUNDT CAKE
Yield = one bundt cake

2C sugar
4 eggs
1C canola oil
1 tsp vanilla
2C flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
15 oz pumpkin (one can)

1.  Beat the sugar and eggs until well blended.  Add the oil and vanilla.

2.  In medium bowl combine flour, baking soda, cinnamon, nutmeg, cloves and salt.

3.  Add flour mixture to egg mixture and stir to combine.

4.  Add pumpkin and mix well.

5.  Pour into greased and floured bundt pan.

6.  Bake at 350 for 50-55 minutes.

7.  Let the cake cool 10 minutes before removing from bundt pan.


BROWN BUTTER GLAZE
Yield = 1C

1/4C butter
1 1/4 C powdered sugar
3 TBL milk
1 tsp vanilla
1/2 tsp vanilla paste

1.  In a medium bowl add the powdered sugar, vanilla and milk.

2.  Brown the butter and add to the powdered sugar mixture. Whisk together until well blended.  Add more milk if needed to reach a pourable consistency.

I followed the same rules to brown the butter here as I did with the brown butter snickerdoodles from a couple of weeks ago.  It's pretty simple, trust me.

Place the butter in a saucepan over medium heat.  The butter will foam and sputter and that is okay.  Just keep whisking through this process.  After a few minutes the butter will begin to brown on the bottom of the pan.  Continue to whisk and remove the butter from heat as soon as the butter begins to brown.  You'll know it is ready when it starts to smell nutty.  Kind of like those yummy cinnamon almonds sold at the mall. Be careful because it can go from zero to dark thirty in a flash. 


3.  Spoon the warm glaze over the cooled cake.


Enjoy!

*adapted from "Like The Bowl Good".

Pumpkin Pie Ice Cream

Whew, it is hot here in Florida this week.  We are getting that last summer blast before things cool down for fall.  I'm still on the pumpkin bandwagon but baking has been out of the question since it's been just too hot to have the oven turned on.  Menchies, my favorite frozen treat,  just introduced a pumpkin frozen yogurt.  Of course I was first in line this week to check it out.  It's very tasty and it reminded me that I have an ice cream maker stashed away somewhere.
 
Ah, pumpkin ice cream--I've been dreaming of you!  The spinner thing has been in the freezer all week ready to go.  This is my not so low fat version of frozen pumpkin pie.  Complete with crumbled ginger snaps and a drizzle of drunken caramel sauce.  YUM!
 
Okay, before we go any further I will admit that I totally took a short cut with the gingersnaps.  I normally avoid purchased refrigerated cookie dough with one exception:  The Immaculate Baking Co Ginger Cookie Dough.  I find it in the dairy/yogurt/butter section, on the bottom rack under the fancy big name cookie dough makers.  It's organic and pretty much as close to homemade tasting as you can get.  The Ginger Cookie is very spicy.  Just how I make them (eh, when it's not so hot that is!). 

 
PUMPKIN PIE ICE CREAM
Yield: 6 cups
 
1/2 C brown sugar
1/2 C corn syrup, light
5 egg yolks
1 TBL corn starch
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1C half and half
1 15oz can of pumpkin
1C heavy cream
1 tsp vanilla
 
1.  Whisk together brown sugar, egg yolks and corn syrup. Then beat in cornstarch, cinnamon, nutmeg and ginger.  Set aside.
 
2.  Bring half and half to a simmer.  Slowly temper the half and half into the egg and sugar mixture.
 
3.  Return entire mixture to pan and whisk constantly over low heat until custard thickens slightly.
 
4.  Remove from heat and beat in canned pumpkin.
 
5.  Strain into a clean bowl and let the custard cool slightly.
 
6.  Add heavy cream and vanilla.
 
7.  Cover and refrigerate until cold.
 
8.  Freeze in your ice cream machine according to the manufacturer's instructions.  When finished fold in crushed ginger snaps (I used about 1 cup) and caramel sauce.
 
9.  Freeze at least two hours.
 
 
 
DRUNKEN CARAMEL SAUCE
Yield = 1 1/2 Cups
 
4 1/2oz sugar
2 TBL water
3oz corn syrup
1C heavy cream
2 TBL RumChata
 
1.   In saucepan combine sugar and water.  Adjust the amount of water if needed so the mixture resembles wet sand. The more water you add the longer it will have to cook so go easy.....unless you have that kind of time.

2.  Add corn syrup.

3.  Stir once and only once, then boil to 320F (or desired color).  I don't usually bother with a thermometer but opt instead to judge the doneness by the color.  Be sure to watch closely as this can go from a wonderful amber color to burned brown in seconds.

4.  Add cream, carefully. If you get a hard candy like clump in the middle of your caramel don't worry.  Just move the pan to low heat and stir until it dissolves. When smooth, add the RumChata.

5.  Cool and store in refrigerator.

Enjoy!





 

Brown Butter Snickerdoodle Cookies

I imagine the reason I started baking snickerdoodles as a kid was because the house was totally void of chocolate and /or peanut butter.  Snickerdoodles are pretty much crunchy sugar cookies rolled in cinnamon and sugar.  They do have one unusual ingredient and that is cream of tarter.  I have no idea why my not-so-domestic Goddess mother would have cream of tarter in the pantry....but she did. Strange.

If you have never played around with browned butter, you need to start.  It's oh so tasty!  The first time I experienced it was at Cat Cora's Kouzzina in Orlando.  Think Brussels sprouts caramelized in browned butter then splashed with fresh lemon and topped with melty Parmesan.  Heaven!  Yep, I'm pretty sure my ten year old self never ever dreamed I'd say that about Brussels sprouts.  Ever.

I am in love with these cookies.  The brown butter makes a HUGE difference in taste.  I've always heard it described as tasting nutty.  I'm not really sure if that is how it tasted to me.  I find that it is just really fragrant and rich.  It's worth the effort, trust me.

BROWN BUTTER SNICKERDOODLES
Yield = 18 large cookies

2 1/2C flour
1 tsp baking soda
2 tsp cream of tarter
1/2 tsp cinnamon
1/4 tsp salt
1C butter
1 1/4C brown sugar, dark
1/2C sugar
1 egg
1 egg yolk
1tsp vanilla
1tbl sour cream

ROLLING MIXTURE
1/4C sugar
2 tsp cinnamon

1.  Whisk together flour, baking soda, cream of tarter, 1/2 teaspoon cinnamon and salt.

2.  Brown the butter in a saucepan over medium heat.  The butter will foam and sputter and that is okay.  Just keep whisking through this process.  After a few minutes the butter will begin to brown on the bottom of the pan.  Continue to whisk and remove the butter from heat as soon as the butter begins to brown.  You'll know it is ready when it starts to smell nutty.  Kind of like those yummy cinnamon almonds they sell at the mall. Be careful because it can go from zero to dark thirty in a flash.  When you get to the right color take the butter off the heat, move it to another container and set aside to cool a bit.

3.  Using a mixer, combine the butter and sugars.  Beat in egg and yolk, vanilla and sour cream.

4.  Add dry ingredients until just combined.

5.  Chill the dough for about 2 hours.

6.  Form dough into balls and roll into sugar and cinnamon mixture.

7.  Bake at 350 for about 14 minutes.

Enjoy!!

Pumpkin Spice Latte Cookies

Okay, so it is 93 degrees and humid as all get out here in Florida and yet somehow it still feels like fall.  I love this time of year!  The stores are already full of fall merchandise and it has me in full pumpkin mode.  I even have the pumpkin spice plug ins in place in the house already!  Look at these awesome pumpkin spice M&Ms I found at Target.  The cashier said they can't keep them in stock.  Guess I'm not the only one on the pumpkin band wagon.

I saw these and immediately thought they needed to be in a cookie.  So, basically I tossed them into my "perfect chocolate chip cookie" batter, added some espresso and pumpkin pie spice and voila!  pumpkin spice latte cookies.  Very yum and spicy and Fall!  BTW, these cookies are really tasty dunked in a cup of coffee.  But then aren't they all?

 

 

PUMPKIN SPICE LATTE COOKIES

Yield = 24

 
3/4C butter
1/4C shortening
3/4C brown sugar
3/4C sugar
2 eggs, room temperature
2 1/4 C flour
2tbl cornstarch
1tsp baking soda
1tsp salt
2tsp vanilla

1tbl espresso powder

2tsp pumpkin pie spice

1 1/2C pumpkin spice M&Ms

1C chocolate chips, semi sweet

1/2C chocolate chips, 60% (bitter sweet--I use Ghirardelli)
 
1.  In a separate bowl combine flour, cornstarch, baking soda, salt, espresso powder and pumpkin pie spice.

2.  In mixer bowl, cream together butter, shortening and sugars.

3.  Add eggs and vanilla.  Be sure to scrape down the bowl occasionally.

4.  Add dry ingredients and mix until just combined.

5.  Fold in the M&Ms and chocolate chips.

6.  Scoop dough into large golf ball sized balls.  I use a medium sized ice cream scoop for uniformity.

7.  Place the dough balls in the refrigerator to chill for at least one hour.  Sometimes I freeze half the batch for a later use.

8.  Place the dough balls on a lined or greased baking sheet and bake at 375 for 11-13 minutes.

9.  After two minutes carefully move the cookies to a wire rack to finish cooling.
 
Enjoy! 

 

 

Pumpkin Maple Cupcakes

PSL10.  Thank you, Starbuck's, for officially opening Pumpkin Spice Season.  Who knew we'd ever see such a frenzy over coffee?  I admit I have indulged ......and indulged again.  Loooove that pumpkin spice latte!

Well, anyway let the holiday baking begin, woohoo!!  These pumpkin cupcakes with maple cream cheese frosting are a big hit with my panel of taste testers.  I made them for a Halloween gathering several years ago and they have become a staple now.  These are not fussy cupcakes, 'cuz who needs that?! They are very easy and quick to make and they stay moist and flavorful for a couple of days.  In fact, I think they become better and more spicy the day after baking---yum!

 

PUMPKIN CUPCAKES
Yield = 12 cupcakes

1C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg, fresh ground
2 eggs
1C canned pumpkin
1/2C sugar
1/2C brown sugar
1/2C veggie oil
1 tsp vanilla extract
Heath Toffee bits for garnish

1.  Combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg (I grind my nutmeg fresh.  It makes a huge difference I swear!).

2.  In larger bowl combine eggs, pumpkin, sugar, brown sugar, oil and vanilla.

3.  Add flour mixture to wet ingredients and stir until just combined. Be careful not to over mix--they'll get tough if you do.

4.  Bake at 350 for 20-25 minutes.

5.  Pipe maple frosting (see below) onto cooled cupcakes.  Sprinkle with Heath toffee bits for garnish is desired.


MAPLE FROSTING

6 ounces cream cheese, room temperature
3 tbl butter, at room temperature
1 1/2 tsp maple extract
2C confectioners sugar

1.  Beat cream cheese and butter until fluffy.  Add maple extract and confectioners sugar and beat until smooth.  You can add more or less to suit your tastes in flavor and consistency.

Enjoy!!

Housemade Ranch Dressing

Salad Dressing, whoa there is a ton of it out there.  Look at how much of the supermarket shelving is devoted to it.  Look at Paul Newman's fortune.  Yep, its a big industry.  Yet I have to say that with all those choices out there I am still a good 'ole Ranch dressing girl through and through.  Oh, and it has to be Hidden Valley Ranch, full fat version.  None of that low fat stuff,  eww.

I put Ranch on everything and dip everything into it.  I decide which restaurant we go to based on their version of Ranch.  Sweet Tomatoes has awesome Ranch and so does Manny's.  Both of them make their own.  That's the key, I think?

I don't know why but out of the blue I decided to try to make my own Ranch.  Oh what a revelation!  Why did I wait so long to do this?  It's so easy and so GOOD.  After making my own I really have no desire to ever buy bottled again.  Sorry Hidden Valley, nothing personal.

This dressing can be tweaked to suit your taste.  I like mine rather tangy, with lots of garlic and less of the green stuff in it.  Try it, tweak it.  You'll love it!

RANCH DRESSING
Yield: 2 cups

1/2C buttermilk (full fat)
1/2C mayonnaise
1/4C sour cream
2tbl fresh parsley, chopped
2tbl fresh chives, chopped
1tbl fresh dill, chopped
1tbl lemon juice, fresh
1 large garlic clove, minced
1/4 tsp salt
1/4 tsp cracked pepper
pinch of sugar
A couple of splashes of Worcestershire sauce

1.  Whisk all together and chill for a couple of  hours prior to first use.  Store in a covered container and plan to use it or toss it within 5-7 days.

Enjoy!

Lemon Meringue Pie

Wow, what a crap-tastic week.  Seriously, I just don't understand how can people be so unaware of the obvious?!  Perhaps they just don't want to see it?

I have no special story about lemon meringue pie other than I really like it.  If you put every conceivable dessert in a room a la Biggest Loser and then had to select one or two what would you pick?  I would go right for the chocolate chip cookie dough (yep, you read that right) and then the lemon meringue pie.  :)

So, in an effort to make my week a tad bit brighter I have thrown this pie together to soothe my soul.  It's not picture perfect and it doesn't have to be.  As long as it tastes yum and makes ya smile, that's all that matters!


LEMON MERINGUE PIE

CRUST
Yield:  3 crusts

1-1/2 C Crisco
3C Flour
1 Egg
5 tbl cold water
1tbl vinegar, white
1tsp salt

1.  Work Crisco into flour with a pastry blender (or two knives) until the mixture resembles small peas.

2.   In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture.

3.  Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt.

4.  Stir together gently until all of the ingredients are incorporated.

5.  Separate the dough into thirds. Flatten into disc shapes, wrap and chill for 30 minutes.  I usually freeze two of them to use another time.

6.  Roll out and place into pie pan.

7.  Bake at 350F until golden. 


LEMON FILLING

1C sugar
1 tbl lemon zest

2/3C fresh lemon juice

8 egg yolks

1/4 tsp salt

1 1/4 sticks butter (10 tablespoons), cut into small chunks

1C water

1/4C cornstarch

 

1.  In pan, whisk together sugar, zest and yolks.  Whisk in lemon juice and salt.

 

2.  Whisk together 1 cup of cold water and 1/4 cup cornstarch (I think my mom called that a slurry--hhmm, I'll have to research that) and add to the lemon mixture in the pan.

 

3.  Place pan over medium-high heat.  Cook, whisking constantly, until the mixture is thick enough to coat the back of a spoon.  Be sure not to let it boil.

 

4.  Remove pan from the heat and continue to whisk.  Add butter.  Whisk wisk wisk.

 

5.  When butter is melted, pour curd through a strainer.

 

6.  Pour into prepared pie crust.

 

 

MERINGUE TOPPING

4 egg whites
2/3 C sugar
1/2tsp cream of tarter

1.  Beat egg whites until foamy.

 

2.  Add cream of tarter and continue to beat until soft peaks form.

 

3.  Gradually add sugar and whip until stiff peaks form.

 

4.  Distribute meringue evenly over the top of pie, starting with the edges, and then the middle.

 

5.  Make sure it attaches to the crust.

 

6.  Bake at 325 for about 20 minutes until golden brown.

 

Happy Happy Joy Joy!