In the fall, my daughter would love to eat some sort of “pumpkin spice” item every day to celebrate the season. 😉 She loved these cupcakes!
These super moist cupcakes were delicious but it was the maple-cream cheese frosting that really put them over the top. The frosting was fabulously creamy with the perfect amount of sweetness.
The recipe was adapted from David Leite via smittenkitchen.com. I modified the method and used fine sea salt.
Yield: 18 cupcakes (with leftover frosting)
For the Cupcakes:
1 stick unsalted butter, room temperature
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda, sifted
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon fine sea salt
1/8 to 1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups canned solid-pack pumpkin
For the Frosting:
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar, sifted
4 T (1/4 cup) pure maple syrup
pinch fine sea salt
To Make the Cupcakes:
Heat oven to 350° (175°C), preferably on convection. Line a cupcake pan with 18 liners.
In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes.
Meanwhile, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
Add eggs, one at a time, to the mixer, scraping down the sides after each addition.
Combine the buttermilk and vanilla extract in a liquid measuring cup.
Alternate adding the flour and buttermilk mixtures to the mixer, beginning and ending with the flour.
Beat in the pumpkin until smooth.
Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. (I used a cookie scoop.)
Bake the cupcakes until a toothpick inserted into the center comes out clean, rotating halfway through the baking time, about 19 to 20 minutes on convection or up to 20 to 25 minutes in a standard oven.
Cool the cupcakes on racks completely before topping with the frosting.
To Make the Frosting:
In a stand mixer, beat the cream cheese and butter to combine.
Add all of the additional ingredients and continue to beat on medium speed until fluffy.
Frost the tops of each cupcake, swirling decoratively. (I used a pastry bag and decorative piping tip.)
Refrigerate cupcakes for 30 minutes to set up frosting prior to serving.
I loved the combination of textures and colors from the mix of beans in this creamy dal. The recipe was a “staff favorite” in Food and Wine, contributed by Antara Sinha. It was included an article titled “Good to the Last Sop: Cozy Dinners That Deliver Endless Comfort.” The original recipe includes instructions to make homemade roti to serve with the dal to sop it up. 🙂
We ate this dish with store-bought roti but I included the roti recipe from the original article below. I wish I had made the homemade roti because we tragically did not enjoy the store-bought version. (Homemade is always better!) I served the dal over brown Basmati rice with steamed spinach on the side. Hearty and delicious vegetarian comfort food.
For the Dal:
3/4 cup dried moong dal (split yellow mung beans) (about 5½ ounces)
3/4 cup dried masoor dal (split red lentils) (about 5 ounces)
3/4 cup dried chana dal (split bengal gram) or dried toor dal (split pigeon peas) (about 5¾ ounces)
2 medium-size fresh serrano or jalapeño chiles, stemmed, seeded if desired, and finely chopped (about 2 1/2 tablespoons)
1 medium tomato, chopped (about 1 cup)
¼ cup roughly chopped fresh cilantro, plus more for garnish
For the Roti:
2 cups atta (Indian whole-wheat flour) (about 8 5/8 ounces), plus more for dusting
3/4 to 1 cup water, divided
3/4 teaspoon kosher salt
melted ghee, for brushing
For the Tadka:
3 tablespoons ghee
3 small dried chiles (such as Diaspora Co. Whole Sannam Chillies), or more to taste (I used Bird’s Eye)
1 teaspoon cumin seeds
brown Basmati rice, optional
steamed spinach, optional
To Start the Dal:
Stir together moong dal, masoor dal, chana (or toor) dal, salt, turmeric, and 6 cups water in a large saucepan; bring to a boil over medium-high. (I used a medium enameled cast iron Dutch oven.)
Reduce heat to medium-low; partially cover, and cook, stirring occasionally, until dal is soft and tender, 35 to 40 minutes. Add up to remaining 1 cup water, 1/4 cup at a time, until desired thickness and consistency is reached.
To Make the Roti Dough:
Stir together atta, 3/4 cup water, and salt in a medium bowl. Knead mixture in bowl until all dry flour is incorporated, adding remaining 1/4 cup water, 1 tablespoon at a time, if needed to incorporate flour.
Transfer dough to a clean work surface; knead until stretchy and slightly sticky, 5 to 7 minutes.
Shape dough into a ball, and return to bowl. Cover with a clean towel; let stand at room temperature until dough is smooth and matte, about 30 minutes.
To Season the Dal:
Heat oil in a medium-size heavy-bottomed saucepan over medium.
Add cardamom, cloves, and cumin; cook, stirring constantly, until fragrant, 30 to 45 seconds.
Add onion and chopped fresh chiles; cook, stirring often, until onion is lightly browned around edges, 5 to 8 minutes.
Add tomato; cook, stirring often, until tomato begins to break down, 2 to 4 minutes. Remove from heat.
Add tomato mixture and cilantro to dal mixture; stir to combine. Season to taste with salt.
Cover and keep warm over low.
To Cook the Roti:
Once roti dough has rested, turn out onto a work surface lightly dusted with atta.
Divide dough evenly into 16 pieces (about 1 ounce each).
Working with 1 dough piece at a time and keeping remaining pieces covered with a towel, shape dough into a ball. Dust ball thoroughly with atta, and flatten slightly. Using a rolling pin, roll dough into a circle until uniformly thin and about 6 inches in diameter. Rotate the disk 90 degrees after each roll, flipping and dusting with atta occasionally to make a perfect circle. Repeat with remaining dough pieces.
Heat a large cast-iron skillet over high. Place 1 roti round in skillet; cook until bubbles start to form and bottom is speckled with brown spots, 30 to 45 seconds. Flip roti using tongs; cook until it puffs up completely and is evenly cooked on both sides, 30 to 45 seconds. (Small charred spots are delicious and totally OK.) If roti doesn’t completely puff up, pat the top using a clean towel to encourage it to inflate.
Remove roti from skillet, and brush both sides lightly with melted ghee; transfer to a serving plate. Repeat process with remaining roti rounds and ghee.
To Make the Tadka & to Serve:
In a small skillet, heat ghee over medium-high. Add dried chiles and cumin to pan; cook, stirring occasionally, until cumin is toasted and fragrant, about 30 seconds.
Divide dal mixture among bowls, and drizzle each portion with desired amount of warm tadka. (I served it over brown Basmati rice.)
Sprinkle with additional cilantro, and serve alongside hot roti and steamed spinach, as desired.
Note: Dal can be prepared (without the tadka) 2 days ahead and stored in an airtight container in refrigerator.
I am mildly obsessed with Biscoff cookies. They are my absolute favorite store-bought cookies (Trader Joe’s Maple Leaf Cookies are a close second…) When my friend shared this version from America’s Test Kitchen, I knew that I had to include them in my Christmas cookie assortment this year. I doubled the recipe. 😉
This recipe was adapted from America’s Test Kitchen via wskg.org. I rolled out the dough and placed it in the refrigerator overnight. I also froze the cut dough prior to baking to help it maintain its cut shape. I weighed the flour and sugar and used freshly ground spices.
These cookies have the ultimate crispy texture. My husband thought that they had more cardamom than the store-bought version, possibly because I used freshly ground cardamom, but I thought that they were perfect. 🙂 Yum!
Yield: 32 cookies
1 1/2 cups (7 1/2 ounces) all-purpose flour
5 teaspoons ground cinnamon
1 teaspoon freshly ground cardamom
1/4 teaspoon freshly ground cloves
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
3/4 cup (6 ounces) turbinado sugar (see note)
8 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
1 large egg
Separately, grind cloves and cardamom in a spice grinder.
Whisk flour, cinnamon, cardamom, cloves, baking soda, baking powder, and salt together in bowl.
Using pencil and ruler, draw 10 by 12-inch rectangle in center of each of 2 large sheets of parchment paper, crisscrossing lines at corners. (Use crisscrosses to help line up top and bottom sheets as dough is rolled.)
Process sugar in food processor for 30 seconds (some grains will be smaller than granulated sugar; others will be larger).
Add butter and process until uniform mass forms and no large pieces of butter are visible, about 30 seconds, scraping down sides of bowl as needed.
Add egg and process until smooth and paste-like, about 10 seconds, scraping down sides of bowl as needed.
Add flour mixture and process until no dry flour remains but mixture remains crumbly, about 30 seconds, scraping down sides of bowl as needed.
Transfer dough to bowl and knead gently with spatula until uniform and smooth, about 10 seconds.
Place 1 piece of parchment on counter with pencil side facing down (you should be able to see rectangle through paper).
Place dough in center of marked rectangle and press into 6 by 9-inch rectangle. Place second sheet of parchment over dough, with pencil side facing up, so dough is in center of marked rectangle. Using pencil marks as guide, use rolling pin and bench scraper to shape dough into 10 by 12-inch rectangle of even thickness, about 1/4 to 1/8-inch thick. (If the dough spreads beyond the rectangle, trim it and use the scraps to fill in the corners; then, replace the parchment and continue to roll.)
Transfer dough with parchment to rimmed baking sheet.
Wrap in plastic wrap and refrigerate until dough is firm, at least 1 1/2 hours (or freeze for 30 minutes). (Rolled dough can be wrapped in plastic wrap and refrigerated for up to 5 days.)(I refrigerated it overnight.)
Adjust oven racks to upper-middle and lower‑middle positions and heat oven to 300 degrees, preferably on convection.
Line 2 rimless baking sheets with parchment. Transfer chilled dough to counter. Gently peel off top layer of parchment from dough.
Using fluted pastry wheel (or sharp knife or pizza cutter) and ruler, trim off rounded edges of dough that extend over marked edges of 10 by 12-inch rectangle.
Cut dough lengthwise into 8 equal strips about 1¼ inches wide. Cut each strip crosswise into 4 equal pieces about 3 inches long.
Freeze cut dough until firm, about 5 to 10 minutes.
Transfer cookies to prepared sheets, spacing them at least 1/2 inch apart.
Bake until cookies are lightly and evenly browned, 30 to 32 minutes, switching and rotating sheets halfway through baking.
Let cookies cool completely on sheets, about 20 minutes. Cookies can be stored at room temperature for up to 3 weeks.
Note: If you can’t find Sugar in the Raw, use 3/4 cup plus 2 tablespoons (6 ounces) of packed light brown sugar and skip the sugar grinding step.
* Do not use cookie molds or an embossed rolling pin for the speculoos; they will not hold decorations.*
This recipe was adapted from a “staff favorite” Food and Wine recipe, contributed by Sarah Jordan. I appreciated the press-in crust and we all absolutely loved the consistency of the bars. Pie bars have the bonus of easier portion control too- which is crucial on Thanksgiving. 😉 Great.
Yield: Makes on 9×13-inch pie
For the Press-In-Crust:
2 1/2 sticks cold unsalted butter, cut into cubes
1/4 cup plus 2 tablespoons light brown sugar
1/4 cup plus 2 tablespoons granulated sugar
2 1/2 cups all-purpose flour sifted with 1/2 teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle, cream the butter with the sugars at medium speed for 2 minutes.
With the mixer at low speed, beat in the sifted flour-and-salt mixture.
Preheat the oven to 350°, preferably on convection.
Line a 9-by-13-inch baking pan with parchment paper, allowing 2 inches of overhang on the 2 long sides. (I used a pyrex pan.)
Transfer the dough to the pan and press it over the bottom and 1 1/4 inches up the side all around. (You can cover the dough with plastic wrap and press with the bottom of a measuring cup.) Be sure the corners are not too thick.
Refrigerate until firm.
Bake the crust for 25 to 35 minutes, until golden brown; halfway through baking, use the back of a spoon to smooth the sides and corners of the crust.
Transfer the pan to a wire rack and let the crust cool before filling.
For the Filling:
1/4 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon freshly ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground cardamom, optional (I omitted it)
1/4 teaspoon coarse salt
2 large eggs
One 15-ounce can pure pumpkin puree
One 12-ounce can evaporated milk
Baked Press-In Crust (above)
crème fraîche or whipped cream, for serving, optional
Preheat the oven to 425°, preferably on convection.
In a small bowl, whisk the sugars with the spices and salt.
In a medium bowl, whisk the eggs.
Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth.
Pour the filling into the crust and bake for 10 minutes.
Lower the oven temperature to 350° and bake for about 25 minutes longer, until the filling is fully set.
Transfer the pan to a rack and let cool completely.
Cut into bars and serve with whipped cream or crème fraîche, as desired.
Note: Bars should be stored in the refrigerator. Serve chilled or at room temperature. (I prepared them a day prior to serving.)
I do have a favorite pumpkin loafbut I can’t resist trying another recipe- especially if it involves cinnamon-sugar. 🙂 This one incorporated lovely spices as well.
This recipe was adapted from Smitten Kitchen.com. I increased the amount of cinnamon-sugar topping and baked the batter as muffins rather than a loaf. I love the portion control of a muffin.
Makes: 18 standard muffins or 1 large 9×5-inch loaf
For the Batter:
1 15-ounce can (1 3/4 cups) pumpkin puree
1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)
3 large eggs
1 2/3 (330 grams) cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea or table salt
3/4 teaspoon ground cinnamon
heaped 1/4 teaspoon fresh grated nutmeg
heaped 1/4 teaspoon ground ginger
two pinches of ground cloves
2 1/4 cups (295 grams) all-purpose flour
For the Cinnamon-Sugar Topping:
2 tablespoons (24 grams) granulated sugar (use 1 T for a loaf)
2 teaspoons ground cinnamon (use 1 tsp for a loaf)
Heat oven to 350 degrees F, preferably on convection.
Butter 18 muffins wells or a 6-cup loaf pan or coat it with nonstick spray. (I used 8 outer wells in one pan and 10 in another.)
In a large bowl, whisk together pumpkin, butter or oil, eggs and sugar until smooth.
Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined.
Add flour and stir with a spoon or rubber spatula, just until mixed.
Using a 3 tablespoon scoop, ration the batter into prepared muffin wells, or scrape into a loaf pan, and smooth the top(s).
In a small dish, whisk or stir sugar and cinnamon together. Sprinkle over top of batter. (I sprinkled 1/2 teaspoon over each muffin top.)
Bake muffins for 15 to 17 minutes, and a loaf for 55 to 75 minutes, or until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, rotating the pans once during the baking time for even coloring. (I rotated the oven racks between the two muffin pans as well.
Cool in the pan(s) for 10 minutes and then remove, or cool completely in the pan(s). The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off.
Note: The muffins (or loaf) keep well at room temperature. The original recipe recommends covering the cut edge of the loaf with a piece of foil or plastic and leaving the top exposed to best keep the lid crisp as long as possible.
Happy Belated Easter! We were very lucky to enjoy beautiful weather yesterday. 🙂
I like to bake new Easter breads to serve for our holiday breakfast. This year, I looked through my Ukrainian cookbook collection for a paska (Ukrainian Easter bread) recipe.
My mother-in-law has given me several Ukrainian cookbooks and there were many variations of paska to choose from- all quite different from one another depending upon the region of their origin. Traditionally, a paska or babka is an essential part of an Easter breakfast. Many are beautifully decorated with a cross, braid, or birds. This version is more of a cake, with batter, and did not have dough that could be used to decorate the top.
The recipe was adapted from Festive Ukrainian Cooking by Marta Pisetska Farley. According to the book, this paska recipe, from the northwest province of Podil’ia, is at least a hundred years old! It is a golden paska, reminiscent of the sun, and is similar to a sponge cake. It was very rich and indulgent.
Yield: One 9 or 10-inch cake
1 cup dry white bread crumbs
1/2 cup cake flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cloves
zest of 1 lemon
zest of 1 orange
10 large or extra-large eggs
2 cups granulated sugar
1 tsp pure vanilla extract
2 to 4 T powdered sugar
Line the bottom and sides or a 9, 10 or 12-inch springform pan with parchment paper. (Because I used a 9-inch pan (smaller than the original recipe suggests), I cut 7-inch tall pieces of parchment paper to line the sides of the pan, buttered on the portion lining the walls of the pan and sprayed with cooking spray above the walls of the pan.)
Place a rack in the center of the oven and preheat to 350°F, preferably on convection.
Sift the bread crumbs until fine, then sift again with the flour baking powder, and spices.
Add the grated lemon and orange zest.
Separate the eggs.
In the bowl of a stand mixer fitted with the paddle attachment, mix the egg yolks with the granulated sugar until thick and pale, about 3 minutes.
Add the vanilla and beat again.
Fold the bread crumb mixture into the egg yolk mixture.
In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold them into the batter until no white streaks can be seen.
Pour into the prepared pan and bake until set or a toothpick comes out clean, about 1 hour. (I was afraid that the cake would fall if I checked it too early- and baked it for 1 hour.)
When fully baked, keep the cake in the oven with the door ajar, and allow to cool slowly. (The cake may fall slightly. Mine did!)
When cool, remove the parchment paper and sprinkle the top with powdered sugar. Serve.
One of my mom’s best friends shared her recipe for this special pumpkin bread with me. I first tried it last year over the holidays and absolutely loved it. She recommended using olive oil and whole wheat flour. I used olive oil and half whole wheat pastry flour this time. 🙂 It was incredibly moist and delicious.
I made one loaf in a standard loaf pan and the other in my new Nordic Ware fluted loaf pan to make it that much more special. I froze the special loaf to serve over Thanksgiving weekend. I love recipes that make one batch to enjoy right away and another for later- or to share.
Yield: 2 standard loaves
4 extra large eggs
1 cup vegetable oil or olive oil
2/3 cup water
15 to 16 oz can pumpkin purée (about 2 cups)
1 3/4 cups sifted all-purpose flour
1 3/4 cups sifted whole wheat pastry flour or white whole wheat flour
2 2/3 cups granulated sugar
2 tsp baking soda
1/2 tsp baking powder
1 tsp coarse salt
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp freshly ground cloves
2/3 cup chopped walnuts (can substitute pecans)
2/3 cup raisins
Preheat the oven to 350 degrees, preferably on convection.
Butter two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. (I used cooking oil spray.)
Beat the eggs lightly in a large bowl with a spout.
Blend in the oil and water.
Add and whisk in the pumpkin purée.
In a separate large bowl, sift the flour, sugar, baking soda, and baking powder.
Add the salt, cinnamon, nutmeg, and cloves; whisk to combine.
Make a well in the center of the dry ingredients and add the pumpkin-egg mixture. Mix until just combined.
Fold in the nuts and raisins.
Using a ladle, disperse the batter between the two loaf pans.
Bake for 55-60 minutes or until the bread tests clean in the center. (I baked mine for 62 minutes on convection.)