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Thursday Recipe Exchange: Spicy Pumpkin Cookies with Crumble Topping

Finally got down to some cooking. I started the week out with Pumpkin Squares (recipe here), a real favorite with everyone, so a big pan goes pretty quickly. Then it was on to a good spicy pumpkin cookie, the featured recipe tonight. The photo shows both a crumble topping and a cream cheese frosting, but since I really preferred the crumble topping, that’s what I included in the recipe. These freeze well, so they can travel to Thanksgiving dinner with family.

I really wanted to make a Pumpkin Bundt Cake this year, so I went searching for recipes and adapted one to use buttermilk, click here, which I thought created a very moist, flavorful cake.

And finally, Pumpkin Cream Pie with a brown sugar whipped cream topping, which I am really enjoying at Thanksgiving instead of the traditional custard pumpkin pie. Pictures and recipe here. I’ll probably make it again this year.

For the pet lovers, Bixby update is here. He’s five months old this week and a wild thing. And as I was writing this, JeffreyW put up some adorable photos of shelter puppies in sweaters, click here. Please keep your squeals to a minimum.

Now it’s your turn. Are you a fan of pumpkin? I know it can be one of those ingredients that inspires a very strong response, either positive or negative. What’s your favorite pumpkin recipe or product this time of year? If not pumpkin, what treat really puts you in a fall mood?

Tonight’s recipe:

Spicy Pumpkin Cookies with Crumble Topping

Cookies

  • 1 stick (1/2 cup) butter
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 1/2 cups canned solid-pack pumpkin (14 ounces)
  • 1/2 tsp vanilla extract
  • 1 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 2 tsp pumpkin spice

Cream together butter and sugar; add egg, pumpkin, and vanilla, mixing well. Sift together dry ingredients and slowly mix into pumpkin mixture and mix until well combined. Refrigerate for 15 minutes, then drop by spoonful on a baking sheet. Top with crumble topping, pressing gently into the dough. Refrigerate remaining dough until ready to bake.

Bake for 12-13 minutes at 375 degrees. Makes 2 dozen

Topping

  • 1/2 cup rolled oats (not quick)
  • 1/2 cup flour
  • 1/4 cup melted butter
  • 1/4 tsp cinnamon

Mix together until crumbly

That’s it for this week. Stay warm – TaMara

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Pumpkin Buttermilk Bundt Cake

Pumpkin Cake Slices

This was a much more successful pumpkin recipe. Very moist, very flavorful And if you’re creative, you can make it look like a pumpkin. Because I’m at high altitude, I should have remembered to add 2 tbsp extra flour. Next time.

Pumpkin Buttermilk Bundt Cake

  • 2-1/4 cup flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 4 Tbsp buttermilk powder
  • 3 tsp pumpkin spice
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 15 oz can of pumpkin (not pumpkin pie filling)
  • 3/4 cup butter, softened
  • 1-1/4 cups sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 3/4 cup water

Icing:

  • 1 -1/2 cups powdered sugar
  • 2 tbsp milk (more or less as needed)
  • 1 tsp vanilla

bowls, bundt pan

Butter and flour bundt pan generously. In bowl, whisk together dry ingredients. In a large bowl, beat together butter and sugar until fluffy (about 3 minutes), add eggs, beat 1 minute. Add pumpkin and vanilla and beat on low until incorporated, scraping sides frequently. Alternate adding the flour mixture and water until all are incorporated with the pumpkin mixture and batter is smooth.

Spoon into the bundt pan and gently tap pan on the counter to remove any bubbles and even out the batter.

Bake at 350 degrees until a wooden skewer comes out clean, about 45 to 50 minutes. Let cool for 15 minutes, then invert on a plate and remove from bundt pan. Let cool completely before frosting.

Icing:  Add vanilla to powdered sugar  and then slowly add milk until mixture is smooth. Pour evenly over cooled cake. (I added yellow and red food coloring for some Halloween fun)

 

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Pumpkin Squares Revisted

I make these every year and they disappear quickly. This year was no different. Not all my pumpkin creations are a success. Playing around with an oatmeal pumpkin cookie, I came up with an inedible concoction. Luckily Bixby and his playmates were not quite so discerning, so it wasn’t a complete waste of ingredients. I was glad to whip a batch of squares up after that to restore my faith in my own cooking.

Pumpkin Squares

Cake:

  •  4 eggs
  • 1-2/3 cup sugar
  • 1 cup oil or butter
  • 15 oz can pumpkin (not pie filling)
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp pumpkin spice (less if desired, I like them spicy)

mixing bowl & 13×9 baking dish, greased

Beat eggs, sugar, butter & pumpkin together, add dry ingredients, mixing well. Spread into baking dish, bake at 350° for 25-30 minutes. Cool & frost (frosting below). These are rich, so I would cut them into at least 24 squares.

Frosting

  • 16 oz cream cheese, room temp
  • 2 tsp vanilla extract
  • 3-3/4 cups powdered sugar

mixing bowl

Mix together cream cheese, sugar & vanilla. Mix until smooth.

You can frost & freeze in an air-tight container for up to 2 weeks.  Enjoy.

 

Originally posted 10/2011

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Frozen Treats: Chocolate-Hazelnut Gelato

Hazelnut Gelato1

This first appeared May 2013. At the time I had borrowed my friend’s ice cream freezer to test drive it. I bought my own this past week or so and decided it was a good time to start making some sweet frozen treats again. And as luck would have it, LFern is back from Japan and coming over tomorrow to share stories of her adventure. I also need to ask her a big favor, so I thought a fresh batch of her favorite frozen treat couldn’t hurt my case.

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My friend LFern and I are not able to get together frequently. Family, work and other daily obligations, plus the fact we now live about 25 minutes apart, make it difficult to plan a lunch or coffee time. But this week I sent her an email that said this:

If you decide to come visit me this week I’ll make chocolate-hazelnut gelato (ok, I’m making it anyway, but why miss out?)

T.

That seemed to be incentive enough. Remember she’s my coffee and chocolate friend. I sweetened the deal with the promise of Lavazza coffee, too. When she arrived the ice cream maker was busy humming away. Fifteen minutes later, we had coffee and Gelato ready for a well-deserved girls’ afternoon.

I served up bowls and then proceeded to put the rest in the freezer. LFern mentioned I really didn’t need to do that, she’d be happy to finish it for me. I reminded her I still needed to take photos. She suggested this would be the only photo I would need:

empty bowl1

Needless to say, the recipe was a success. I had to agree with her, it was difficult to put enough away to photograph later. But luckily, once the photos were done, someone had to eat the bowl of goodness. Since I was the only one around at the time, I didn’t have to share.

So here is the next recipe in the Frozen Treats series. (A reminder, the first recipe is here and the second one is here. )

Hazelnut-Chocolate Gelato

  • Gelato plain base (recipe below)
  • 1 tbsp dark cocoa
  • 1 tsp vanilla extract
  • 13 oz chunky chocolate hazelnut spread (Nutella style spread)
  • 3/4 cup hazelnuts, roughly chopped

bowl with cover, ice cream freezer

ETA: Two things I forgot to mention. I reduced the sugar in the plain base because the hazelnut spread has lots of sugar in it and I was afraid it would be overly sweet. When I tasted the mixture after the spread was added, it was still a little too sweet, so I decided to add the tablespoon of dark cocoa powder. That did it and gave the finished product a nice rich chocolate flavor.

Make gelato plain base. Remove mixture from the heat and sift dark cocoa into the mixture and then add vanilla and hazelnut spread, stirring until the spread has dissolved completely. Remove to bowl, cover and refrigerate 4 hours or overnight. Before covering with lid, I also cover with plastic wrap, pressed down onto the mixture to keep it from forming a ‘skin’. Next add to the ice cream freezer and freeze according to the machine’s directions.  It will be a soft serve consistency when done, freeze for at least an hour before serving. (Okay, we didn’t wait that long and it was yummy anyway). You can stir the chopped hazelnuts in before freezing or you can use as a garnish for each bowl.

This recipe is the base for most gelatos, it’s also good frozen by itself:

Gelato di Crema (Gelato Plain Base)

  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large egg yolk
  • 2/3 cup sugar (for the Hazelnut Gelato, reduce to 1/2 cup)

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper* the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.

*The best way to temper is to add a tablespoon at a time until you’ve added about 1/4 cup. Then you can add a full ladle at a time, slowly.

Recipe makes 1 to 1-1/2 quarts.

Side note: While I was typing this entry, late (last) night, I kept hearing this repetitive sound. It took a moment for it to register. It was our neighborhood Great Horned Owl, making quite the ruckus, hoot-hooting away in the rain. That was a pretty perfect moment.

I’ll conclude this series with the Friday Recipe Exchange, featuring the recipe idea that started the whole thing off. Until then…

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Frozen Treats: Vanilla and Strawberry Ice Creams

strawberry-ice-cream1 After friends  let me test drive their Cuisinart Ice Cream maker, I bought my own, so I thought it would be a good time to revisit a whole week of frozen treats, which will conclude with the Friday Recipe Exchange. I thought it would be good to start with the basics. The first recipe is for a cream only ice cream and I’ll link to a JeffreyW post that has an egg custard ice cream. Then I’ll add strawberries to it.  These recipes all make 1 to 1-1/2 quarts.

Vanilla Ice Cream

  • 2 cups half-and-halfP12738915
  • 1 cup whipping cream
  • 1 cup sugar
  • 1 vanilla bean, split and scraped (or 3 tsp high quality vanilla extract)

Combine all ingredients (including the bean and its pulp – if you’re using extract, DO NOT add yet) in a large saucepan and place over medium heat. Stirring occasionally, bring the mixture to barely simmering, about 170 degrees F. Remove from heat and allow to cool slightly – remove the hull of the vanilla bean or add extract at this point, stirring in completely. Pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine. It will reach a soft serve consistency. Then spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

Strawberry Ice Cream (or really Any Berry Ice Cream)

  • Make the vanilla base (above), cooled overnight
  • 2 cups of chopped frozen strawberries (or any quality frozen berry of your choice)
  • 1 tbsp vodka

ice cream maker Toss strawberries with vodka, stir into the cold vanilla cream mixture. Add to your ice cream maker and freeze according to unit’s instructions. Again it will be a soft serve consistency when done, remove to an airtight container and freeze for 1 hour before serving.

As promised: For an egg custard ice cream, go to JeffreyW’s post here.

JeffreyW makes strawberry ice cream, too

JeffreyW makes strawberry ice cream, too

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Originally posted May 2013

Easy As…Upside Down Cake

Slice of cake3This was better than I even imagined. I was craving something intensely blueberry and I had just made the Pineapple Upside Down Cake for a birthday. I decided if it was good enough for pineapple, it was good enough for blueberries. And boy was it. I had to tweak the recipe a bit to complement the blueberry flavor, adding lemon to the mix and I reduced the flour down so the blueberries were not overwhelmed by cake.

Blueberry Upside Down2Blueberry-Lemon Upside Down Cake

  • 8 oz frozen wild blueberries (or enough to completely cover the bottom of an 8×8 baking dish)
  • 3 tbsp butter
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest

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  • 1/3 cup shortening (I used butter)
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup unbleached flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 tsp lemon zest
  • 2 tbsp of lemon juice + enough water to make 1/2 cup of liquid.

8×8 glass baking dish and mixing bowl

 Melt 3 tbsp of butter and add to baking dish with sugar, lemon juice and zest.  Mix well.  Spread blueberries evenly over sugar and butter mixture.

In bowl, cream shortening and sugar until fluffy.  Add egg and vanilla, beat until fluffy.  Sift together flour, baking powder and salt, add to creamed mixture.  Add lemon water and zest to batter, mixing well (it will be lumpy) and then pour over blueberries.  Bake in a 350 degree oven for 40-45 minutes, until a toothpick test in the cake center comes out clean.  Cool 5 minutes and then invert on a plate.

ETA: click any photo to enlarge and uncompress.

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copyright Whats 4 Dinner Solutions 2014

 

Friday Night Recipe Exchange: Sweet Treats

Coconut Lemon Cake c2011 W4DS

Coconut Lemon Cake

Something about frigid temps makes me crave sweets. So when I was thinking about tonight’s recipes, that is what I was drawn to and lemon themed recipes rose to the top. I suppose because it brings with it a reminder of warmer climates. Which is where I am headed later in the month. Beach weather. I’ll be the pale, wind swept one by the eucalyptus tree.

One of my favorite tangy, sweet desserts is Sour Cream Lemon Poppyseeed Cake, yum, recipe here.

Sliced Lemon Poppy Seed

Since next week bring with it the ultimate date night, I thought it would be a good idea to include some special sweets: Valentine’s Day Peanut Butter Kiss Cookies, recipe here and Valentine’s Chocolates, recipes here.

Which is a good time to let you know there will be no recipe exchange next Friday. Do you have Valentine’s plans? Do you go out or stay home and cook? Or do you ignore it all together? (You should probably make sure your romantic partner is on board with that, if that’s your plan. Right?) And during these cold, cold days, what do you like to cook?

DSC_7759 (1600x1060)

Let’s not leave JeffreyW out of the mix, he and Mrs. J spent the cold week giving their kitchen a work out and this is one of the recipes that fortified them. Peanut Butter Granola Bars, click here.

And finally, tonight’s featured recipe (pictured at top):

Lemon Coconut Layer Cake

I have a friend who loves coconut cream pie.  I’m not a big fan, so I’ve never made one.  But when I saw a photo of a coconut-lemon cake, I thought she might like it, so I gave it a whirl.  The original cake was 6-layers, I just couldn’t fathom that, so I reduced it to a 4-layer cake.  Layering is easier to do if you use pie pans instead of cake pans.  This eliminates the need to cut each cake in half to achieve thin, even layers.  This cake works best if made the night before.  Refrigerate so the lemon filling stays firm. And shredded coconut covers any number of baking sins.

Coconut Cake:

  • 1/4 cup vegetable oil
  • ½ cup butter
  • 1 ½ cup sugar
  • 1 tsp vanilla
  • 2 1/2 cups sifted flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 13 oz coconut milk
  • 3 eggs, separated

Heat the oven to 350 degrees. Grease and flour 9-inch pie pans

Cream the butter in a mixer until light and fluffy. Gradually add the sugar and beat until very light, 2 to 3 minutes. Beat in the egg yolks, blending well.

Sift together the flour, baking powder and salt and add to the creamed mixture in 3 parts, alternating with the coconut milk, and beginning and ending with the flour mixture. Add the vanilla and beat to thoroughly combine.

In a clean bowl, beat the egg whites until stiff, and then gently fold into the cake batter. Divide evenly and pour into the pans, spreading to the edges. Bake until a toothpick inserted into one of the cakes comes out clean, about 25 minutes. Cool 15 minutes. Loosen and invert onto racks to cool completely.

Lemon cream filling:

  • 2 egg yolks, beaten
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup water
  • 1/2 cup lemon juice
  • 2 teaspoons grated lemon zest
  • 1 tablespoon butter

Combine the egg yolks, sugar, cornstarch, water, lemon juice, lemon zest and butter in the top of a double boiler set over, but not touching, boiling water. Cook, stirring, until thick and creamy, about 5 or 6 minutes.  Cool thoroughly before spreading on the cake layers.

Okay, so all the recipes for lemon filling wanted a double-boiler.  I started with one, but after 5 minutes of stirring and not thickening, I changed over to a saucepan and whisked it for 5 minutes while it boiled and thickened and had no issues with it burning or sticking.  High altitude may have been the reason for my original troubles.  Water boils at a lower temperature here, so the double boiler may not have offered enough heat to thicken the sauce.

Butter Cream Frosting:

  • 3 cups confectioners’ sugar
  • 6 tbsp butter
  • 1 teaspoon vanilla extract
  •  ¼ cup coconut milk
  • 2 cups shredded coconut

With a mixer, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

To assemble: Place first layer on cake plate, bottom side up, spread with a third of the lemon filling, sprinkle with coconut, place next layer, bottom side up, repeat and again with the third layer.  Place fourth layer, top side up.  Frost and garnish with more shredded coconut.

That’s it for this week. On Monday the full dinner menu and shopping list will post and it will be a Valentine’s dinner if you need ideas. Happy Valentine’s Day! – TaMara

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Friday Recipe Exchange: Holiday Cookies

DSC_5194 [1600x1200]

Photo of Mrs. J’s great cookies by JeffreyW

A friend asked me if I would like to spend the afternoon baking holiday cookies with her for a charity exchange. I was happy to, the colder it gets, the more I enjoy baking. She asked me if I had any good cookie recipes. I tried not to laugh. I picked out three of my favorites and realized it would be a great idea for this week’s recipe exchange.

My very favorite this time of year are Citrus Drops, because with all the sweets, the buttery tartness is welcome. Click here for the recipe.

Next up are my Fruit Pie Cookies, an idea that came to me when I had leftover pie filling and a mini-muffin tin. They are delicious, pretty, but a bit time consuming to make. Recipe is here.

And the always fun, M & M Cookies, a hit with kids of all ages. Click here.

That just scratches the surface, for all the cookie recipes on the blog (there are 78 of them), you’ll find them here, there are some gluten free options, too.

What’s on the weekend menu? What’s your favorite cookie for the holidays? Do you make cookie trays to give as gifts? Share your favorite recipes in the comments.

Tonight’s featured recipe is one that I loved when I was a kid. My best friend and I would make them when we had sleepovers. Perfect for cold New England days. It took me a while to find the recipe again.  Easy and elegant.

Lace Cookies2b

Looking for another cookie to add to the cookie tray you give as gifts? These are very pretty. You can add chocolate drizzle to really make them look festive (I’d melt semi-sweet or cacao chocolate chips for the drizzle).

Easy to make, pretty to look at.

Coconut Lace Cookies

  • 1 cup flour
  • 1 cup regular oats
  • 1 cup brown sugar, packed
  • ½ cup shredded coconut
  • ½ tsp baking soda
  • 3 tbsp water
  • ¼ cup butter
  • 2 tbsp light corn syrup

baking sheet, bowl

Combine flour, oats, sugar, coconut, & baking soda in bowl, mix well. Add water, butter & syrup and stir well. Drop by teaspoon onto baking sheet. Bake at 325° for 12 minutes until almost set, remove to rack to completely cool. Makes 2 dozen.

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Friday Recipe Exchange: Breakfast for Dinner (or Anytime)

_DSC7365 [1024x768]

I love pancakes. Just not for breakfast. So when I’m in the mood, it’s time for breakfast for dinner. Pictured above are JeffreyW’s fluffy pancakes, and I have a recipe for super fluffy pancakes, here.

Want to dress them up a bit? How about Blueberry Sour Cream Pancakes? Recipe here.

For something completely different and easy to make, German Pancakes with Walnut syrup, click here.

And what goes perfectly with pancakes? How about some bacon…JeffreyW candies his:

DSC_2411 [1024x768]

JeffreyW’s Candied Bacon recipe is here and his Cayenne Candied Bacon (pictured above) recipe is here. And the basics of baking bacon vs. frying can be found here.

In case you missed it, this week’s full dinner menu was Spicy Potato Soup, Garlic Biscuits and Mocha Pudding Cake and can be found here.

What’s on your menu for the weekend? Are you a fan of breakfast for dinner? Hit the comments with your favorite breakfast recipes.

And the featured recipe tonight:

I love whole wheat pancakes, they are fluffy, hearty, nutty and sweet, just like some people I know. Making whole wheat pancakes can be tricky, though – I don’t want them to be heavy and dry, I still want light and fluffy. The recipe below serves that up.

Fluffy Whole Wheat Pancakes

Beat together until light and frothy:

  • 1 egg
  • 1 cup milk
  • 2 tbsp vegetable oil

Sift together:

  • 1/2 cup whole wheat flour
  • 1/2 cup unbleached flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 4 tbsp buttermilk powder
  • 1 tablespoon baking powder

Whisk dry ingredients into wet ingredients until just moistened, batter will be lumpy. Ladle into a hot, well oiled skillet or griddle. [Reduce heat to medium after it has heated up because these brown quickly.]

While with white flour pancakes you’d wait to see bubbles on the top of pancakes before flipping them, you don’t want to do that with these. As soon as the bottom is golden, flip. And as soon as the bottom is again golden, remove.

This keeps them from being too dry. It’s a bit of a balancing act – you want to make sure they aren’t runny, but you also don’t want to over cook. As soon as the center bounces back they are ready to remove.

Top with butter and real maple syrup. Yum.

Until next week – TaMara

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Gluten Free Pumpkin Cake

Pumpkin Cake1

I ordered a DSLR camera today, on a whim. Probably mostly because I was stressed, coffee and sleep deprived. I’ve been looking for one, this was a great price and had good ratings, so I suppose it wasn’t a totally bad decision.

Harley is home and getting better…he’s just not himself yet, so I’m still guarded on his prognosis.

There was no time to put together a recipe exchange today, between work issues and worrying about the cat, but I did have the cake recipe in the back of my head and figured I should post it.

I was staring at a can of pumpkin, thinking I should make another batch of pumpkin bars, when instead it seemed time to try a recipe that had been bouncing around in my head for a while. Taking the basics for the gluten free torte that I’ve made with different flavors (chocolatefruit, clementinechocolate-raspberry) I wondered if pumpkin would work or if the moisture content would be too high to create a good cake.

In the end, it is more like the Clementine cake than the chocolate cakes, moister and denser. But the flavor was excellent and while it won’t replace pumpkin bars for me, if you need gluten free, it’s a nice alternative.

Pumpkin Torte

  • 15 oz can of pumpkin (not pumpkin pie filling)
  • 1/4 cup butter, melted and cooled
  • 3/4 cup sugar
  • 6 eggs
  • 1/2 tsp salt
  • 3 tsp of pumpkin spice
  • 1/2 tsp allspice
  • 1-1/2 tsp baking powder

Preheat the oven at 375 degrees. Butter a 10-inch springform baking.

In a blender or with a mixer, beat eggs well. Add sugar, blending until the mixture turns thick and pale yellow. Add pumpkin and melted, cooled butter, blending slowly until combined. Add spices, mixing well and then add the baking powder, mix until just combined. Pour into springform pan, tap pan on the counter to release air bubbles. 

Bake for 40 minutes, turn oven down to 350 degrees, then cover with foil and bake for an additional 15-20 minutes until a skewer inserted in the center comes out clean.  I always bake on a baking sheet to avoid any spillage. Cool on rack until completely cooled. Serves 12 small portions

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