The basis for these Pumpkin Pull-Apart Cinnamon Buns comes from a recipe I did during an earlier Pumpkin recipe marathon, when I featured Pumpkin Yeast Rolls. For this recipe, you start by making the dough for the Pumpkin Yeast Rolls and then form smaller balls to dip in melted butter and a sugary cinnamon mixture. Then you mush them into a bundt cake pan for baking. It’s a day’s project, but no one part of the recipe is that difficult, particularly if you have a Kitchen Aid Stand Mixer, which does most of the work. These are truly to-die-for. I took them into work and everyone went crazy for them! The pumpkin flavor in the rolls is subtle, so you could make them this way all year long.
- 1 package active dry yeast
- 2 Tbsp brown sugar
- ¾ cup warm milk
- 6+ cups all-purpose flour
- 1 tsp salt
- ¾ cup unsalted cold butter, cut into small pieces
- 1 large egg
- 1 (15 oz) can of puréed pumpkin
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- Another Tbsp of melted butter
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 tsp ground cinnamon
- ½ tsp nutmeg
- 1 cup butter, melted
- 1 cup confectioner’s sugar
- 1½ Tbsp milk
- 1 tsp vanilla extract
- In a coffee cup, mix the brown sugar, yeast and warm milk. Cover and let stand for 5 minutes white becomes foamy and you prepare the flour.
- In the mixing bowl of your stand mixer with the wire whip attached, add 5 cups of the flour and the salt. Set the mixer on Level 2 and add the pieces of butter, one at a time, mixing all the time. Mix until the flour becomes course.
- Add the egg and continue mixing until well blended.
- Change the attachment to the flat beater and add the pumpkin and spices, mixing gently until incorporated.
- Change the attachment again, now to the dough hook. Dump in the cup full of yeast, milk, and brown sugar. Kneading on Level 2 for about 8 minutes, watch as a ball of dough forms. Have a cup of flour at the ready to add 1-2 Tbsp at a time until dough takes on a smooth, springy form that’s not sticky. After you’ve added enough of the flour, let the dough hook continue kneading until the 8 minutes is done.
- Spray a large bowl with nonstick cooking spray. From the dough into a big ball and place in the bowl. Brush melted butter over the ball of the dough. Cover with a dish towel and let rise for about an hour. The dough should double in size.
- In the meantime, make your cinnamon-sugar dip by mixing together in a medium bowl, the sugar, brown sugar, cinnamon, and nutmeg.
- Preheat the oven to 350˚F and spray a Bundt cake pan with cooking spray.
- Melt the butter in a microwave safe bowl and set aside.
- Turn the dough out onto a large cutting board and cut the big ball in half. Continue cutting the balls in half until you get down to a size that is about the size of a golf ball. Roll the dough between your fingers so that it forms a little perfect ball. Dip into the melted butter, then roll in the sugar mixture and place in the bottom of a bundt cake pan. Continue rolling, dipping and dredging until all of the little sugar-coated balls of dough are pressed into the bundt cake pan.
- Bake at 350˚F for about 35 minutes.
- Allow to cool for about 10-15 minutes before turning the bundt cake out onto your serving plate.
- With a fork, mix together the confectioner’s sugar, milk and vanilla until smooth. Keep adding sugar until mixture coats the back of a spoon and just drips down slowly. Drizzle over the top of the sticky buns and allows to drip down the sides.
- Serve warm.
The most popular post on this blog, hands down, is My Ultimate Pumpkin Bread post, and one of my personal favorites is my Zucchini Bread post, so now that it’s October, I thought, why not do a mashup? The spices for pumpkin and zucchini bread are so similar, it seems like a marriage made in heaven. And, I’ve been getting a lot of zucchini in my weekly produce box from Full Circle lately.
This version came out perfectly moist. Make sure you squeeze the excess water out of your shredded zucchini. Just press between paper towels before adding to the mixture. I used this kind of grater to prepare the zucchini:
Play with the sugar to meet your tastes. I’ve tried it with 2 cups and it’s perfect for folks who don’t like their quick breads too sweet. I prefer it with 2 1/2 or even 3 cups of sugar.
This recipe makes 2 loaves!
- 3 cups unbleached, all-purpose flour
- 1 cup whole wheat flour
- 2 tsp salt
- 3 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ⅛ tsp ground cloves
- ¼ tsp ground nutmeg
- 2½ cups granulated sugar
- 2 sticks butter, softened
- 4 eggs
- 1 cup milk
- 1½ cups grated zucchini (about 2 medium zucchini)
- 1 15 oz can of pureed pure pumpkin
- Preheat the oven to 350˚F and spray 2 9-inch loaf pans with cooking spray.
- Mix the dry ingredients in a large bowl (including the sugar).
- In the bowl of a large standup mixer, cream the butter. Then add the eggs, one at a time, and beat until fully incorporated. Add the milk and beat until mixed. Add the pumpkin and zucchini and mix on medium until blended.
- Take bowl away from standup mixer. Add bowl of dry ingredients and stir with a wooden spoon until all is moistened. Do not overmix.
- Bake for 45 – 60 minutes or until top is golden brown and a knife inserted comes out clean. Allow to cool for at least 10 minutes before removing from the pan.
It’s the 4th anniversary of StreamingGourmet today! Celebrate by watching some classic pumpkin and Halloween videos in StreamingGourmet’s video collections.
It’s time for another pumpkin blogging binge at StreamingGourmet. You see, I’m a little pumpkin obsessed and even more, Halloween obsessed, so this won’t be the first time I publish a slew of pumpkin recipes in October. There’s always something new to try with pumpkin, so check back often over the next few weeks for pumpkin recipes that are sweet, savory and everything in between.
This time, I’m starting with pumpkin bars. There is a pumpkin bar recipe that has truly made the internet rounds, usually with pecans. I’ve done some tweaking here to make these my own, including swapping in hazelnuts for pecans. You might also like them with a dolup of whipped cream on top or perhaps with a serving of ice cream. The trick to getting these right is to make sure you give the bars time to set before sprinkling the nut mixture on top. Otherwise, the nuts will just sink to the bottom.
In this recipe, you’ll need to chop hazelnuts. I found my little mini-prep Cuisinart to be a champ. Click through to find it on Amazon:
- 1 cup all-purpose flour
- ½ cup old-fashioned oats
- ½ cup packed brown sugar
- ½ cup butter, softened
- ¾ cup granulated sugar
- 2 (15 oz.) cans Pure Pumpkin
- 2 (12 oz.) cans Evaporated Milk
- 4 large eggs
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp salt
- ½ cup hazelnuts, chopped
- ¼ cup packed brown sugar
- 2 Tbsp butter, softened
- Preheat oven to 350° F.
- Combine flour, oats, and brown sugar in a medium bowl. Cut in the butter and mix until crumbly. Press into the bottom of an ungreased 13 x 9-inch baking pan.
- Bake for 15 minutes.
- In the bowl of a standup mixer, beat together the granulated sugar, pumpkin, evaporated milk, eggs and spices. Beat at medium speed for 2 minutes until frothy. Pour over crust.
- Bake for 25 minutes. While the bars are baking, toast the hazelnuts in a dry sauté pan over medium heat until they start to turn dark brown. Toss them around to ensure they are toasted on all sides. Chop hazelnuts in a small food processor. Combine chopped hazelnuts and brown sugar in small bowl. Cut in the butter and mix until crumbly. Sprinkle hazelnut topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars.
The California Strawberry Commission has been hosting events in both Northern and Southern California that feature strawberries in ways you’ve never imagined, like this recipe, created by Chef Rui Wang of Palihouse Courtyard Brasserie in West Hollywood, CA. Combining a smoky spice rub, with the a spicy-sweet strawberry salsa that packs a punch with jalapeño peppers, lime juice and even mint, this light, summer dish will keep your taste buds dancing.
- Spice Mix
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ pound rock shrimp or small tiger shrimp
- 1 tablespoon olive oil
- Salt and pepper to taste
- Strawberry Salsa
- ¼ cup finely minced strawberries
- 1 teaspoon finely chopped jalapeno
- 2 tablespoons finely chopped red onion
- ¼ medium avocado, diced
- 1 teaspoon chopped cilantro
- 1 teaspoon chopped mint
- 1 tablespoon lime juice
- Salt and pepper to taste
- Tortilla or pita chips
- In a bowl, stir spice mix together and place in a shaker.
- In a medium saucepan on medium high heat, sauté shrimp with 1 tablespoon of olive oil. Sprinkle the spice mix on the shrimp as desired.
- In a separate bowl, combine strawberries, jalapeno, onion, avocado, cilantro and mint. Toss with lime juice and salt and pepper to taste.
- Place spiced shrimp on a plate and top with strawberry salsa. Serve with tortilla or pita chips
So today I thought I might make another lentil salad, but I accidentally overcooked the red lentils. Chango presto, it’s lentil burger time. My hubby had just requested a bean burger not made with soy, so voila. Here’s my opportunity.
I wanted to make something with real flavor punch that would sing several notes, not just one. So instead of using Curry Powder or even a store-bought Garam Masala, I introduced Indian flavors by incorporating turmeric and fenugreek. Indian isn’t the only note playing here. With cumin and coriander, there’s a little Southwest happening and with the Cayenne pepper, the burger hits the tongue HOT. The fresh cilantro cools and sweetens. Try it today! Super healthy. Totally vegan. No flavor compromise.
- ½ cup dry lentils
- 1½ cups water
- 1 small red onion
- 8-10 mini carrots, chopped in a mini food processor
- ½ cup raw almonds chopped in a mini food processor
- 2 cloves chopped garlic
- 1 Tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp Cayenne pepper
- ½ tsp turmeric
- 1 tsp ground fenugreek
- ½ cup fresh cilantro, chopped finely
- 2 tsp salt
- 1-2 Tbsp olive oil
- 4 buns
- To prepare the lentils, bring water to a boil in a medium saucepan. Add lentils, reduce heat and cover partially. Simmer for about 15 minutes, which will overcook the lentils. Remove from heat and set aside uncovered.
- In a separate saute pan, heat a Tbsp of olive oil over medium heat. Add chopped onion and saute until onions are softened, about 5 minutes. Add shredded carrots and garlic and continue cooking, stirring frequently.
- Add chopped almonds, cumin, coriander, cayenne, turmeric, and fenugreek and continue to saute for a minute or two more while these flavors meld. Then remove from heat.
- In a medium large mixing bowl, combine the lentils, onion mixture, cilantro, and salt. Stir to combine well. Shape into 4 patties.
- In a large skillet over medium flame, heat the olive oil. Add patties and sautee until golden brown on one side, about 3 minutes. Flip and repeat. Serve immediately. These can be stored and cooked later.
Last week the California Strawberry Commission hosted an event for bloggers and food writers in San Francisco. Cheryl Sternman Rule was on hand discussing her amazing book, Ripe: A Fresh, Colorful Approach to Fruits and Vegetables. After the event, the CA Strawberry Commission shared recipes that I am privileged to share with you. One of my favorites is the California Strawberry Salad, a recipe developed by True Food Kitchen. True Food Kitchen is a restaurant with several locations in Southern California and Arizona. It was developed in partnership with Andrew Weil, MD and their goal is to make mouthwatering food that is also great for your health. I hope they have plans to move to the Bay Area!
For more great strawberry recipes, check out the recipe collection at the CA Strawberry Commission website.
- 2 cups snap peas, cleaned
- 1 fennel bulb, diced
- 1 pint strawberries, washed and sliced
- 4 oz baby greens
- 3 Tbsp extra virgin olive oil, plus more for roasting
- 1 Tbsp agave nectar
- 1 Tbsp balsamic vinegar
- 1⁄2 cup goat cheese
- 1⁄2 cup toasted walnuts
- Salt and pepper to taste
- Blanch the snap peas in salted boiling water for 30 seconds. Refresh in ice water immediately after cooking to lock in the bright green color and to keep from overcooking.
- Lay out the fennel on a sheet pan. Season with olive oil, salt and pepper. Roast snap peas at 375 degrees for 10 minutes or until tender and caramelized. Remove from oven and allow to cool for 45 minutes.
- Arrange strawberries, baby greens, blanched snap peas and roasted fennel in a large salad bowl. In a separate bowl, combine the agave nectar and balsamic vinegar with the olive oil to create the vinaigrette. Whisk until incorporated. Season to taste with salt and pepper.
- Divide on four plates and drizzle vinaigrette over the salad. Top the salad with equal parts goat cheese and walnuts.
Last week, the California Strawberry Commission hosted in an event in San Francisco highlighting strawberries and featuring Cheryl Sternman Rule, author of the new book, Ripe: A Fresh, Colorful Approach to Fruits and Vegetables. Ms. Sternman Rule is a Silicon-Valley based food writer who writes the amazing blog, 5 Second Rule. I am always inspired by her writing and her photography alike. If this blog is not on your radar screen, it should be. Add it to your list. Stat.
The California Strawberry commission generously shared some amazing recipes with me which I am excited to share with you, like this Strawberry Caprese Salad. What a great combination to mix the sweetness of strawberries with the tanginess of a balsamic reduction and the creaminess of Mozzarella. If it seems strange at first, don’t forget, tomatoes are fruit too!
I feel so lucky to live in California in the heart of Strawberry country. Did you know that California produces 88% of all of the strawberries in the US? We benefit from a year-round growing season. In Southern California, there is harvesting of strawberries in April, May and June as well as October, November and December. Northern California sees its peak growing season in late spring and early summer, but also continues to harvest into November.
To keep strawberries fresh once harvested, they are rushed to a cooling facility where the heat from the fields is drawn out quickly and then they are kept at 32˚F until they reach the market.
For more great strawberry recipes and recipes for everything else in your CSA box or in your bag from the Farmer’s Market, don’t forget to order:
- 2 pounds fresh California strawberries, stemmed and halved
- 2 cups bite-sized fresh mozzarella balls (bocconcini), drained, halved
- ½ cup balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 3-4 fresh basil leaves, chiffonade, finely diced
- 3-4 mint leaves, chiffonade, finely diced
- Salt, pepper to taste
- To make balsamic syrup, in nonreactive pot, simmer vinegar over low heat until reduced to one-half its original volume (1/4 cup).
- In serving bowl, toss strawberries and mozzarella balls with olive oil. Season with salt and pepper. Add basil and mint; toss again.
- Drizzle balsamic syrup over and around salad. Grind more pepper on top.
The book, Chicken and Other Poultry, published by the California Culinary Academy in 1986 was a mainstay in my college apartment kitchen in 1992. So much so, that when I took a guy named John P. to the “Screw Your Roommate Dance” at Swarthmore that year, I made this dish for our special candlelight dinner beforehand. The book describes the dish as “elegant enough for guests, looks impressive, but it actually couldn’t be easier to put together.” It was perfect for a food-obsessed, but novice college chef like me. And if I could pull it off at age 20, and remember what it tasted like lo these 21 years later, this dish is worth adding to your repertoire, right?
I’ve adapted the recipe a bit here to account for all of the changes we’ve seen over the last 20 years. For example, when the book was published in 1986, boneless, skinless chicken breasts were not available at the grocery store, so they go to the trouble of telling you to split, bone and skin the breasts. I’ve boosted the flavorings a bit, by increasing the onions and mushrooms, but the the essence of the recipe is the same: a vermouth reduction serves as the foundation for a classic mushroom cream sauce.
If you like Jamie Oliver’s Chicken and Leek Stroganoff, you’ll love this dish too. Orange replaces lemon in this dish for the citrus burst that lightens the cream sauce. It’s a nice little surprise.
This dish is easy and fast. Make it for dinner tonight!
- 4 boneless, skinless chicken breast halves
- 2 Tbsp olive oil
- 1 clove garlic, minced
- 2 shallots, minced
- ¾ cup dry vermouth
- ½ pint sliced mushrooms
- 1 cup whipping cream
- Salt and freshly ground pepper to taste
- 1 egg yolk
- 1 Tbsp grated orange rind
- Wedges from leftover orange for garnish
- 4 Tbsp flat, Italian parsley, chopped
- Preheat oven to 200˚F.
- In a medium sautée pan over medium flame, heat oil with garlic, being careful not to scorch the garlic. Sauté breast halves in the oil until browned on both sides (about 7 minutes per side for thick breasts)
- Remove breasts to an ovenproof serving dish, keeping as much of the oil in the sautée pan as possible. Keep breasts warm in the oven while you prepare the cream sauce.
- If necessary, add another dab of olive oil and heat through. Then add the shallot and sautée until softened and turning golden brown. Add the vermouth and deglaze the pan, scraping brown pits from the side of the pan. simmer until reduced by about half. Add mushrooms and quickly heat through. Pour in cream and increase the flame to high. Bring to a boil and allow to thicken. Reduce the heat and season with salt and pepper.
- To add the egg yolk, beat it in a small bowl and stir in a few tablespoons of the hot sauce. Pour this mixture into the pan and stir to combine completely and thicken. Keep the heat low so that the egg doesn’t curdle.
- Add the orange rind and simmer to heat through and release essential oils.
- Pour the sauce over the chicken, sprinkle parsley over the sauce, garnish with orange slices and serve. I like to serve it with jasmine rice, to have something to soak up all that yummy sauce.
When StreamingGourmet first started back in 2008, it was primarily a video site, hence the word, “streaming.” Today, I return to those roots by sharing this video collection of Julia Child clips. She would have turned 100 this Wednesday, August 15. Bon Appétit!
A few weeks ago, a company called Full Circle reached out and offered me the opportunity to experience their CSA box delivery program free of charge for a brief period of time. They recently expanded into the Bay Area from Washington State and Idaho, and they wanted to give bloggers like me a chance to sample their new service. There was no requirement to review or purchase the product, but it is such a great service, I am happy to write about it here. In this week’s box, there were Santa Rosa Plums. I knew it was time to make Plum Clafoutis. More about that later. First, let me tell you about Full Circle Farms and invite you to enter a drawing to win one free farm box delivery from them! Details below.
Full Circle delivers a weekly box of local & organic fruits and veggies right to your doorstep. You can pick items from their artisan grocery list too – dairy, breads, pastas, grass-fed meats, coffee, jams and more. They started as an organic farm 15 years ago in North Bend, WA. Now, they’re CSA program has grown to serve thousands in the Northwest, Alaska and most recently, the Bay Area. They work with a bunch of the best organic and family farms on the West Coast. When I check my front step on Wednesdays, it feels like Christmas morning.
If you’d like to have fresh, organic produce delivered to your doorstep too, enter “STREAMINGGOURMET’S 1 FREE FARM BOX FROM FULL CIRCLE GIVEAWAY” Entries could include: a TWEET, a FB share, a PIN, a Google+, or a BLOG POST. All entries must link back to this post. LEAVE A COMMENT at the bottom detailing your entries and you will be entered into the drawing. The DEADLINE is Sunday, August 12 at midnight PDT. To win, you must reside within one of Full Circle’s Delivery Areas.
If you are the winner, you will be contacted by email, and given a coupon code to enter during the registration process on the Full Circle website. We will also announce the winner on FB and Twitter. You will be under no obligation to purchase any items from Full Circle. (Credit card required at signup. Membership required through online registration, automatic renewal unless cancelled.) So starting sharing and comment below to enter! The more ways you share, the better your chances of winning.
And when you get your box, if plums are still in season, you just might want to make this classic French dessert, Plum Clafoutis. It’s like a custardy cake. Or is it a cakey custard? I like mine particularly eggy, so this one is more like a cakey custard. For extra oomph, you could do what Julia Child would do and soak your plums in cognac first, or I like the idea of soaking them in Cointreau, a French liqueur with orange overtones. I didn’t have any Cointreau on hand, so I went without and it still tasted great. Make sure you eat the clafoutis soon after it leaves the oven. Because it has certain soufflée qualities, it’s just not the same the next day.
- 6-8 Santa Rosa plums (or any variety of plum or stone fruit)
- 1 Tbsp of sugar
- 1-2 Tbsp butter
- 5 large eggs + 1 egg yolk
- ¼ cup of sugar
- 1½ cups milk (I used 2%)
- 2 tsp vanilla extract
- 1 cup all-purpose flour, sifted
- Powdered sugar
- Preheat the oven to 350˚F. Spray a 9×12 baking dish with non-stick cooking spray. Slice the plums in half and remove the pits. Place the plums in the pan with the skin side down. Sprinkle with the sugar and dot with a little butter on each one.
- In a stand-up mixer, beat the eggs for about 2 minutes until they start to get stiff. Add the sugar and beat until sugar is nearly dissolved. Add the milk and vanilla and whisk to combine. Add the sifted flour and whisk to combine. Do not overmix.
- Pour the batter over the plums. Bake in the oven for about an hour. The batter will puff up and then start to brown. When it is golden brown on top, it’s done.
- After the clafoutis has cooled a bit, dust it with the powdered sugar and serve. Clafoutis is best eaten right out of the oven! Serve with vanilla ice cream for a extra punch.
More great clafoutis recipes from around the web:
Julia Child’s Plum Clafouti
|Gratinee Blog||Use Real Butter Blog||Simply Recipes Blog|