Categories
Breakfast/Brunch Dessert Pumpkin

Pumpkin Spice Bundt Cake With Peekaboo Cream Cheese Filling

    [pinterest]

    Pumpkin Spice Bundt Cake with Cream Cheese
    Pumpkin Spice Bundt Cake with Cream Cheese

    Now that it almost October, I’m starting to go pumpkin crazy again. This month’s issue of Fine Cooking features Holiday Pumpkin Desserts on the cover, and I was inspired by a Bundt cake featured inside. I adapted this recipe from that one, pumping up the spice a bit and making other little tweaks. The result is a moist flavorful pumpkin cake that was a hit at the church coffee hour this morning. Bundt cakes are so rewarding because they always come out looking great and aren’t that difficult to pull off. Powdered sugar is the perfect finish and a lot easier than frosting!

    The filling includes crystallized ginger mixed in with the cream cheese and sour cream. Don’t skip it. It makes it have real zing. To finely chop it, I just dumped it in this MiniPrep:

    And to grind the nutmeg, I used a microplane grater, like this one:

    Pumpkin Spice Bundt Cake with Cream Cheese
    Pumpkin Spice Bundt Cake with Cream Cheese

     

    Pumpkin Spice Bundt Cake With Peekaboo Cream Cheese Filling
     
    Prep time
    Cook time
    Total time
     
    Pumpkin Spice Bundt Cake with Cream Cheese
    Author:
    Recipe type: Dessert
    Serves: 12
    Ingredients
    • 12 oz. cream cheese, softened (1.5 packages of Philadelphia)
    • ½ cup sour cream
    • ½ cup granulated sugar
    • ½ tsp. ground ginger
    • ¼ tsp. salt
    • 2 large eggs
    • 1 tsp. pure vanilla extract
    • ½ cup finely chopped crystallized ginger (I used a Cuisinart Mini Prep to chop mine)
    • 2¼ cups unbleached all-purpose flour
    • 2 tsp. salt
    • 2 tsp. baking powder
    • 1 tsp. baking soda
    • 1 Tbsp. ground ginger
    • 1 Tbsp. ground cinnamon
    • ½ tsp. freshl ground nutmeg (I use a microplane grater)
    • ½ tsp. ground cloves
    • 1 15-oz. can pure pumpkin purée
    • 1½ cups granulated sugar
    • ¾ cup vegetable oil
    • 4 large eggs
    • 2 tsp. pure vanilla extract
    • Confectioners’ sugar, for dusting
    Instructions
    1. For the cream cheese filling:
    2. In a stand mixer beat the cream cheese, sour cream, sugar, ginger, and salt on medium speed until well combined.
    3. Add each egg, one at a time, beating after each addition until mixed thoroughly.
    4. Chop the crystallized ginger in a Cuisinart MiniPrep. It will glom together because it's sticky, but don't worry. Once added to the cream cheese mixture, it will distribute.
    5. Add the vanilla and the crystallized ginger to the cream cheese mixture and blend. Transfer to a bowl and set aside.
    6. For the cake:
    7. Preheat the oven to 350°F. Spray a Bundt pan generously with nonstick cooking spray.
    8. In a separate bowl, mix the flour, salt, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves.
    9. In the bowl of the stand mixer, blend the pumpkin, sugar, oil, eggs, and vanilla until smooth.
    10. Add the ⅓ of the dry ingredients, and whisk until well blended. Then add another third and blend and repeat.
    11. Fill the prepared Bundt pan with about half of the cake batter.
    12. Stir the filling to distribute the chopped ginger.
    13. Create a trough in the batter with the back of a large spoon and then try to pour the cream cheese filling into the trough. Don't worry if it spills over.
    14. Spoon the remaining batter on top and spread to evenly over the top.
    15. Bake until a sharp knife inserted to the bottom comes out clean, about 50 to 60 minutes.
    16. Cool on a rack for 10 to 15 minutes and then invert onto a serving plate and remove the cake pan.
    17. Cool completely.
    18. You can refrigerate the plastic-wrap covered cake for up to 2 days.
    19. When ready to serve, dust the cake with confectioners’ sugar.

    Pumpkin Spice Bundt Cake with Cream Cheese Filling
    Pumpkin Spice Bundt Cake with Cream Cheese Filling
      Categories
      Breads Pizza and Pasta Uncategorized

      Homemade Rye Pizza Dough

        [pinterest]

        Broccoli White Pizza

        My kids (8 and 5) absolutely adore pizza. Not broccoli pizza. But pizza with cheese, a little red sauce (not too much) and shredded grilled chicken. This pizza dough works like a charm. The rye flour gives it a rich, nutty flavor that I absolutely love. Using the Reinhart method of slow rising in the fridge and minimal kneading means I can make it in the morning while we’re all getting ready for the day, have rise in the fridge while we’re at work and school and then voila: it’s ready to go when we return home.

        The trick to making it easy to prepare during the morning rush? A KitchenAid Artisan Series 5-Quart Mixer:

        The dough does need to sit out for an hour after being refrigerated, but if you pop it out of the fridge as soon as you walk in the door, it’s about ready to go when the oven is preheated and the fixin’s are ready.

        pizza dough in stand mixer
        Pizza Dough in stand mixer

        Photo by reivax

         

        5.0 from 1 reviews
        Homemade Rye Pizza Dough
         
        Prep time
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        Dark Rye deepens the flavor of this pizza crust. Sweet and nutty, this dough satisfies adults and children alike!
        Author:
        Recipe type: Bread
        Cuisine: Italian
        Serves: 6
        Ingredients
        • 2 cups dark rye flour
        • 2 cups Animo Caputo "00" flour
        • 1 Tbsp honey
        • 2 tsp salt
        • 1 tsp instant yeast
        • 2 Tbsp olive oil
        • 1¾ - 2 cups of warm water
        Instructions
        1. Combine all ingredients with the mixing paddles of your stand-up mixer. Allow to rest for 5 minutes.
        2. Swap in dough-hook and need on a medium setting for 5 minutes. The dough will still be rather sticky.
        3. Separate dough into two pieces and place each in an oiled freezer bag. Place the bags in the refrigerator (or in the freezer if you don't intend to use them with 48 hours). When you are ready to use the dough, remove it from the refrigerator at least 1 hour before it's time to bake it. The dough needs to come to room temperature (in the bag so that it doesn't dry out).
        4. Roll the dough out into a large circle on a pizza pan that has been sprayed with a little nonstick cooking spray. Bake in an oven that has been preheated to 450˚F for about 5 minutes. Then add the sauce and toppings and bake for an additional 10 minutes or so.

         

          Categories
          Breads Dessert Pumpkin Uncategorized

          Spiced Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

            [pinterest]

            Pumpkin Spice Cupcake
            Pumpkin Spice Cupcake (photo by Shimelle Laine)

            Fall is my favorite time of year and these cupcakes are just what I need to get in the mood. The shadows are lengthening and out here in San Francisco, the air is more humid than usual and it’s warmer. When I lived on the East Coast, the arrival of Fall was all about feeling a cold nip in the air. Here in San Francisco where the summers are freezing, it’s quite the opposite. The weather heats up as the leaves are turning brown.

            Spiced Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
             
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            Perfect for a Halloween Party
            Author:
            Recipe type: Dessert
            Cuisine: American
            Serves: 24
            Ingredients
            • 1 stick unsalted butter, softened
            • 1 cup dark brown sugar, packed firmly
            • ⅓ cup granulated sugar
            • 2 large eggs
            • 1½ tsp vanilla extract
            • 2 cups all-purpose flour
            • 2 tsp baking powder
            • ½ tsp baking soda
            • 2 tsp ground cinnamon
            • 1 tsp ground ginger
            • ½ tsp ground nutmeg
            • ¼ tsp ground cloves
            • pinch of salt
            • ½ cup milk
            • 1½ cups pure pumpkin puree
            • For the frosting:
            • 1 package cream cheese
            • 1½ sticks (12 Tbsp) unsalted butter
            • ⅔ cup light brown sugar
            • 2 tsp vanilla
            • 2 tsp cinnamon, plus extra for garnish
            Instructions
            1. Preheat the oven to 350˚F. Line cupcake tray (24) with paper liners.
            2. In a standing mixer, cream the butter, granulated sugar and brown sugar on high speed until fluffy.
            3. Add eggs and vanilla and mix at a medium speed until well blended.
            4. In a separate bowl, mix the dry ingredients. Add about a third of the dry ingredients to wet, alternating with the milk, until all are incorporated. Add pumpkin puree and mix well.
            5. Fill cupcakes two-thirds full and bake for 18 – 22 minutes, or until a toothpick comes out clean.
            6. Remove from oven and let stand for a couple of minutes. Then remove from muffin tin and let cool completely.
            7. To make the frosting:
            8. Let the cream cheese and butter soften before creaming them together on high speed with a mixer. Cream in the sugar, vanilla and cinnamon until smooth and light. Chill in the fridge overnight (or at least for a few hours) to let it set.
            9. Spread on cupcakes and garnish with a pinch of cinnamon.

             

              Categories
              Casseroles Lamb Soups and Stews

              Lamb Shank Redemption – In the Spirit of Jamie Oliver’s Classic Dishes

                Slow Cooker Lamb Shanks
                Slow Cooker Lamb Shanks

                Last weekend, I decided that my own back-to-school supply should be a new slow-cooker. I had a crock pot already, but I needed something that was larger and more programmable. So I purchased an All-Clad Slow Cooker similar to the one pictured here (and available at Amazon.com). I actually bought the one just larger than this one and it’s huge. I wanted to be able to make entire roasts in it.

                Today, I am making one of my favorite slow-cooked dishes: braised lamb shanks. Lamb shanks, with marrow filled bones, and a layer of fat, are perfectly suited for slow-cooking. I think it might be impossible to overcook a lamb shank. The long cooking time simply works to make it extremely tender and falling off the bone.

                This version of braised lamb shank is inspired by ossobucco recipes. It includes wine, tomatoes and is finished with a gremolata. Gremolata is a bright, flavorful mixture of lemon zest, parsley and minced fresh garlic. Adding this mixture at the end brightens up the long-cooked dish.

                The best thing about the All Clad Slow Cooker is that the insert is stove ready, so you can brown food before setting it to cook for the rest of the day. This is a key step when making braised lamb shanks. I browned these shanks in batches, then added olive oil and onion, sautéeing the onion a bit before replacing the insert to the slow cooker for the rest of the cooking time.

                Lamb Shanks
                Braised Lamb Shanks
                Lamb Shank Redemption - Slow Cooker Braised Lamb Shanks
                 
                Prep time
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                Similar to ossobucco, these lamb shanks are melt in your mouth
                Author:
                Recipe type: Stew
                Serves: 4
                Ingredients
                • 3 large lamb shanks or 4 medium ones
                • 2 Tbsp olive oil
                • 1 large, sweet onion, diced
                • 2 cloves crushed garlic (I used Trader Joe's frozen crushed garlic)
                • 2 cups mini carrots
                • 2 Bay Leaves
                • 2 large sprigs of fresh rosemary
                • Salt and pepper to taste
                • 1 cup red wine
                • ½ 14.5 oz can diced tomatoes
                • Zest of one lemon
                • ⅓ cup chopped parsley
                • 2-3 cloves garlic, minced
                Instructions
                1. Heat the slow-cooker insert over medium high heat (or use a skillet or dutch oven). Add lamb shanks, one or two at a time, and brown on all sides. Remove from pan and brown in batches to avoid over crowding.
                2. Remove shanks and add olive oil. Add diced onion and garlic. Toss to coat. Let sautée until wilted and starting to brown. Add shanks back in and return insert to the slow cooker.
                3. Add carrots, Bay Leaves, rosemary, salt, pepper, and wine and toss to combine. Add tomatoes and toss. Cover and cook on low heat for 8 hours or high heat for 4 hours.
                4. Serve over mashed potatoes, or noodles, or even rice. Garnish with the gremolata.
                5. To make the gremolata, simply mix together the lemon zest, chopped parsley and minced garlic.

                So, why the image from the movie, you ask? Well, it’s just a pun I thought of a long time ago and always wanted to build a recipe around. What are your favorite movie title pun memes?
                Lamb Shank Redemption

                And finally today, this video of Jamie Oliver’s Britain features the tastes of York, which means of course, Yorkshire pudding. There’s also an interesting lamb shank recipe in this video, which draws more heavily on Moroccan flavors. He uses fresh mint instead of fresh parsley and even makes a mint oil to garnish his lamb shanks.

                The other great tip he imparts is to use an immersion blender to blend the sauce leftover in the slow cooker once everything is finished cooking. Blend it and then thicken it by simmering it down over the stove. Perfection.

                  Categories
                  Dessert Produce

                  Plum Upside-Down Cake

                    Plum Upside-Down Cake
                    Plum Upside-Down Cake

                    [pinterest]

                    As summer draws to a close, it’s time to pause one last time and acknowledge the plum. All summer long, they have been a staple in my weekly CSA box and I have been thinking I must make an upside-down cake.

                    This one is particularly easy. I made it before work this morning while also packing lunches and preparing breakfast for my two kids. Slice the fruit and mix the batter. That was about it.

                    The great news is the cake come out light and fluffy and the plums work their own magic so the end result is delicious.  I’ve added twice the normal amount of vanilla in this recipe which made the flavor of the cake really pop.

                    Arrange slices in a circle
                    Arrange slices in a circle
                    Plum Upside-Down Cake
                     
                    Prep time
                    Cook time
                    Total time
                     
                    Easy and quick to make, the presentation is elegant enough for guest.
                    Author:
                    Recipe type: Dessert
                    Cuisine: American
                    Serves: 8-10
                    Ingredients
                    • 7 Tablespoons butter, divided
                    • ⅔ cup sugar, divided
                    • 4 plums, thinly sliced - choose plums that are not overly ripe
                    • 1 egg
                    • 1 cup flour
                    • ¼ teaspoon salt
                    • 1 tsp baking powder
                    • ½ cup milk
                    • 2 teaspoons vanilla extract
                    Instructions
                    1. Preheat the oven to 350˚F.
                    2. Place one tablespoon of butter in a circular pie pan and melt in the oven for a couple of minutes.
                    3. Meanwhile, cream the butter with the remaining sugar. Add the egg and beat until smooth.
                    4. Remove the pan from the oven and sprinkle ⅓ cup of sugar evenly around the bottom.
                    5. Arrange the plum slices in neat, concentric circles on top of the butter/sugar.
                    6. In a separate bowl, mix together the flour, salt, and baking powder.
                    7. Add the dry ingredients to the cream mixture in batches, alternating with the milk until mixed thoroughly.
                    8. Add in the vanilla and mix until batter is smooth. If the batter is too thick, mix in another tablespoon of milk.
                    9. Spread the batter evenly on top of the plums, working it all the way out to the edge of the pan.
                    10. Bake for 25-30 minutes or until golden brown. A knife inserted in the cake should come out clean.
                    11. Remove from the oven and invert onto a plate immediately.
                    12. Serve warm.
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