Posts Tagged 'fall'

Pipe Dream # 184: To Use All The Blubber -Spicy Curry Squash Seeds

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I know I post out of season things a lot. It’s a problem. And this post is a little off too, but just listen! I actually did eat this in March. I just felt like some squash, ok? It doesn’t have to be October for a girl to desire a squash. Probably A Vitamin-deficient.

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Anyway, enough of my excuses. This trick is one of my favorite efficient-life tricks. You can use the whole squash, like Native Americans used to use every part of the buffalo or every part of a washed-up whale. You know, boiling down the blubber for leather tanner or something. No? I may have read too many books as a child.

Ok, step one. Remove the seeds from your squash. Set aside. Roast squash and eat  it with a glass of Sauv Blanc.

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Step Two: Rinse the seeds and pick off all the stringy bits. Blot with a paper towel.

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Step Three: Spread the seeds in an even layer on an aluminum-lined baking sheet. Sprinkle with olive oil and desired spices.  I used salt, pepper, cumin, curry and cayenne. You could go sweet though! Sugar and cinnamon would be nice.

Step Four: Using the “Toast” setting on a toaster oven or 450 degrees in  the oven, toast the seeds, stirring and checking them frequently to make sure they don’t burn. Toast until golden. It might take ten minutes. I never know because I keep a close eye. I’ve burnt them too many times.

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Step Five: Let cool, then store in an airtight container. Snackalicious!

L

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Pipe Dream #172: To Marshal Them Into Submission

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I would like to take a moment to plagiarize some pictures from my cousin at Emily Mariposa. She took our family pictures this year, and I wanted to share. Among Emily’s notable accomplishments is the fact that she arranged and directed this group into submission. It is a difficult photographical and interpersonal feat, but she was admirably patient. Thank you, Emily! You are the best.

For more of Emily’s work, you can check out her website.

L

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I-Don’t-Even-Use-Pinterest Fail – Pumpkin Pull Apart Bread

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It’s Random Tuesday, so I guess this would be a good time to confess that I don’t use Pinterest. That I don’t allow myself to use Pinterest. Given my obsession with baked goods/pretty things, I imagine that Pinterest would just be a massive time-suck for me. I already have enough of those in my life, yeah?

That said, I can usually tell what is trendy on Pinterest, at least baking-wise. Because what happens on blogs makes its way to Pinterest makes its way back to blogs and link-sharing sites. And baking blogs are one of my massive time-sucks (surprise!), so I know when something is a big deal. Like these Oreo-stuffed chocolate chip cookies? Yeah. Totally all over Pinterest and the blogging world, I’m sure.

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Not that I really mind. Back this fall when I was obsessed with pumpkin (I should make a specific archive, let’s be real), I was seeing pull aparts pop up errwhere. And then this one came on the scene. And I convinced myself that it would be less of a commitment than making cinnamon rolls. Which it wasn’t.

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Actually, it was a significant challenge to my mediocre-at-best math skills, because the directions weren’t quite clear about how to cut up the dough slices. Hopefully my picture will help you out. If not, check out the link to the original recipe below.

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Make sure, make sure, make sure to bake the bread all the way through. I thought mine was done because it was getting so brown, but it foiled me when I should have foiled it, and I found myself eating some half-cooked bread. Contrary to most of my other baking beliefs, underdone bread is not a good thing. So add some aluminum over the top if you check it and find that the top is browning too much before your timer dings.

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Still, guys, this was good. Bread, pumpkin, maple, can’t go wrong.

P.S. This is the last of my obsessive pumpkin posts. I’m really sorry.

But I don’t mean it,

L

Pumpkin Pull Apart Bread

Adapted from Heather Christo Cooks

½ cups milk, divided
½ cups sugar, divided
1 package (1/4 ounces) yeast
4 tablespoons butter
½ teaspoons salt
½ cups pumpkin puree
1  egg
4 cups flour

4 ounces, weight butter
1 cup sugar
3 teaspoons cinnamon

½ cups powdered sugar
2 tablespoons cream
1 teaspoon maple extract

In a small saucepan over low heat, dissolve 1 tablespoon of sugar into 1/4 cup milk. Transfer to a small bowl. Cool the milk to 110°F, then sprinkle the yeast evenly over the top. Set aside for about 15-20 minutes to proof.

In a small saucepan over medium heat, combine the remaining sugar and 1/4 cup milk, butter and salt. Heat for about five minutes, stirring until everything is melted and well combined. Remove from the heat, and transfer to the bowl of a standing mixer fitted with the dough hook.

With the mixer on low, add in the pumpkin puree and mix until well incorporated. Add the egg and mix well. Add the yeast mixture. Add the flour, 1 cup at a time. After you have added all of the flour, increase the mixer speed to medium and mix until a smooth dough forms, 3-4 minutes.

Spray a large mixing bowl with non stick spray and transfer the dough to the bowl. Cover the top of the bowl with plastic wrap and let the dough rise for at least 1 hour, up to 3 hours.

On a lightly floured surface, roll the dough out into a large rectangle, about 1/4 inch thick. Melt the butter, let cool a bit, and pour over the dough evenly. Mix the sugar and cinnamon together in a medium bowl and then sprinkle over the butter. Slice the dough into 12 pieces. Make 4 stacks of 3, cutting the resulting stacks in half so you have 24 pieces.

Preheat the oven to 350°F and greas  a loaf pan with a bit of melted butter. Stack the bread layers into the loaf pan.

Bake at 350ºF for 35-40 minutes or until deep golden brown. Make sure to bake it all the way! If you check your bread at 30 minutes and find that it is getting too brown, cover it with foil for the remainder of the baking time. While the bread is baking, make the glaze: Whisk together the powdered sugar, cream and maple extract until smooth.

Take the bread out of the oven, let cool for 10 minutes, then gently ease the bread out of the loaf pan onto a cooling rack set over a baking sheet. Drizzle with the glaze. Serve immediately or at room temperature. But seriously, serve immediately.

Pipe Dream #163: To Not Squeeze Ya Too Tight – Pumpkin Tiramisu & Pumpkin Spice Fudge

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All right.This is it. This is the new year. We are all supposed to be turning over new leaves. And here I am trying to squeeze in more pumpkin posts. I just apologize. And by way of apology, I present you with two recipes that are probably a bit too holiday to handle. So, a bad apology on all counts. Just don’t call me lazy, ok? Because these are actually pretty swell.

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At least, the fudge is. The tiramisu, meh. It was an experiment on my part, and I would have preferred that the pumpkin-mascarpone be a little smoother. The method wasn’t exactly like traditional tiramisu cream. Plus, instant coffee that I soaked the ladyfingers in was cheap and too strong and awful. At least the cookies were homemade. If anyone can tell me how to remove a tiramisu from the bottom of a springform pan without wrecking it, I would be most grateful.

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Like a good wine, this dish does get better with age, so try it, and if you don’t like it, stick it in the fridge for a month. Maybe it’ll come out amazing. Oh! And you can tots make this in advance. It’s a great party dessert.

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My only suggestion on the fudge is to cook it for a little less time than I did. I followed the recipe, but I think my candy thermometer may be off because it took ages for the fudge to reach the correct temp.

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Still it was a total winner. Nuts or no. I’ve literally had this recipe in my “To Try ” folder for a year. Finally!

Don’t go nuts, now. No more pumpkin. Except if I decide to post a pumpkin pull apart bread that I made. It’s in the works. If you have strong objections, you can let me know.

Recovering still,

L

Pumpkin Tiramisu

Adapted from Italian Food Forever

1 1/2 cups cold heavy cream
3/4 cup powdered sugar
8 ounces mascarpone cheese
15 ounces pumpkin puree
1 teaspoon pumpkin pie spice
a bunch of ladyfinger cookies, maybe 30
1/3 cup light rum + a shot of strong espresso, cooled + 1/3 cup maple syrup
Mix together the espresso, rum and maple syrup in a shallow bowl.
Beat the whipping cream until soft peaks form, then add in the powdered sugar gradually near-stiff peaks form. Remove to a bowl. Beat the mascarpone on medium-low speed until creamy, then stir in the pumpkin and pumpkin pie spice. Take one quarter of the whipped cream and fold it into the mascarpone-pumpkin mixture, then fold in the mascarpone mix to the whipped cream.
Dip each ladyfinger in the rum-espresso mixture, coating both sides, then lining the bottom of a 9 inch or 10 inch springform pan, cutting to fit as needed. Top the first layer of cookies with 1/3 of the pumpkin mixture. Repeat twice more, ending with a final layer of the pumpkin mixture. Smooth the top, cover with plastic wrap and refrigerate the tiramisu at least 8 hours or overnight.
To unmold, first run a knife around the inside of the pan and remove the side. If you want, you can sift some dark cocoa powder over the top for effect. I did.

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You can find the recipe here. Thanks, C.

Pipe Dream #158: To Cease Sugaring??? – Brown Butter Caramel Blondies

Blondies are the jam. I’ve posted about them a couple time before, and I think I have found a real solid recipe.

This is not that recipe. I was intrigued because I saw some blondies floating around that used browned butter. In the blogging world, browned butter is super trendy right now. It is also super delicious, so I don’t even feel bad about giving in to it’s trendiness. Do you ever feel like you give in to trendiness? Does it bother you? I’m probably just weird. Ah well.

Because this is not the perfect blondie recipe, I found fault with it. Mostly, there was just too much sugar involved, I think. Thee blondies turned out a little more chewy than I would have liked, owing to the sugar. And gosh, they were sweet. Like, a little too sweet. And you know that if I am calling something too sweet Well…

Try reducing the sugar and upping the flour. See how it goes! Or, just make the other blondies. You know, whatever you like.

Tres jolie, n’est pas? Good effort on the pretty points, L, but no cigar.

Nexting,

L

Browned Butter Caramel Blondies

Inspired by Joy the Baker and Tasty Kitchen

16 tablespoons unsalted butter, browned and cooled
1 cup all-purpose flour
1 teaspoons baking powder
1/2 teaspoons salt
1 cup light brown sugar, packed
1 whole egg
1 tablespoon vanilla extract
14 Kraft caramels, unwrapped + a splash of heavy cream

Preheat oven to 350ºF. Spray a 9×13 inch pan with nonstick cooking spray.

In a small pan on medium heat, melt the butter, stirring occasionally. Cook the butter until it begins to turn brown and smell nutty. Continue cooking until the butter turns deep amber, then remove from heat. Try not to burn it, though. Set butter aside.

Whisk 3/4 cup flour, baking powder and salt together in a small mixing bowl. Set aside.

In another medium mixing bowl, combine the browned butter and brown sugar until blended. Add the egg and mix well. Blend in the vanilla and mix just until incorporated. Fold the dry ingredients into the butter mixture just until combined. Do not overmix. Transfer batter into the prepared pan and smooth the surface.

Combine the unwrapped caramels with a tablespoon or two of heavy cream in a microwave safe glass bowl. Microwave for 30-second intervals, stirring between each, until the caramel is melted and combined with the cream. Drizzle (or glob) the caramel onto the blondie batter, then use a toothpick (or fondue fork, in my case) to swirl the caramel into pretty patterns.

Bake until the top is shiny and golden brown, 22-24 minutes. Do not overbake.

Cool the blondies in the pan, then cut into squares.

Favorite Shots: Dad, Ambassador

This is a preview of my dad’s headshots for “business purposes.” I’ll put ’em up in a while. Hasn’t he aged well? I think so.

L

Pipe Dream #151: To Let Go of It

Nothing beats a sugar maple. It is dead now, ’til next time.

Raking away,

L


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