Pumpkin Pancakes

One of my favorite ways to spend a Sunday morning is to eat a big breakfast with my hubby in our apartment. I live in New York City and there are a million amazing brunch places to eat, but sometimes it's nice to just stay indoors with your pajamas on and avoid the long lines (especially once the temperature starts to dip)! 

After brewing a warm cup of coffee, I scoured the internet for pancake recipes. With the changing season, I think we all get the compulsion to eat all the pumpkin things. Now this can go too far, what with things like pumpkin spice oreos (Disclaimer: I have not actually tried these and they may actually be delicious and probably toxic). But I think we can all agree that nothing says fall like pumpkin pancakes! I don't have a go to recipe, so I did my usual googling for recipes. The words "fluffy" really got my attention in this recipe for Pumpkin Pancakes. It's hard to determine what's going to be a recipe winner and sometimes you've gotta go with your gut and hope that the Internet gods don't screw you. 

This recipe turned out to be a winner indeed. Definitely fluffy (I mean look at that beautiful stack of pancakes)! As for the making of the batter I only have a few tips. First, always remember to melt your butter early on so it can cool adequately. You don't want warm butter curdling your eggs (and no that's not code for something else).  Second, sift your dry ingredients together, it will make for a less lumpy batter. Finally, the hardest part of making pancakes to me is figuring out the right temperature for my skillet. My first one always ends up slightly burnt on top and undercooked inside. I recommend using a little bit of batter to make a tiny, sacrificial, practice pancake. If you screw it up, you can share that one with the trashcan. 

 

After the first sacrificial one, I had some beautifully brown, fluffy pancakes. This recipe makes 12 pancakes, so come to the table hungry or invite some friends. Because what is better than breakfast food, right Leslie Knope?!

FFWD: Pumpkin Flan

Pumpkin Flan with Brown Butter Fried Sage

Happy Friday everyone! This Friday marks the fourth recipe I have made with French Fridays with Dorie(check out the other members' posts using this link), from Dorie Greenspan's cookbook, "Around My French Table". We were given free reign to choose the order that we want to cook the four recipes for the month of November. Being in the pumpkin mood, I decided to make the Pumpkin Gorgonzola Flans. Flan makes me think of Sabrina the Teenage Witch (anyone get that reference?) and delicious caramel. However, this recipe is for savory flan. Because I don't care much for gorgonzola, I excluded the cheese and the walnuts. Due to my substitutions, my flans could aptly be named "pumpkin flan with brown butter fried sage".

Frying the sage leaves in brown butter.

My flans had some cracks in them, but they were the perfect consistency.

These flans came together in a snap. You simply toss eggs, heavy cream, pumpkin, salt, and pepper (and my secret addition of nutmeg) in a blender and the flan is ready to be poured and baked.

Mmm savory pumpkin flan.

These flans were like a pumpkin pie without the sugar. AJ kept thanking me for making pumpkin pie for dinner! They were creamy, yet light. I loved the hint of nutmeg and the crunchy sage leaves. Really a wonderful meal, especially with the weather getting cooler. I served these with sauteed garlic kale and a Riesling. Delicious and by far my favorite dish thus far!

Tis the season for Pumpkin Cornbread

Pumpkin Cornbread

Gosh it's been awhile since I last wrote. My oven has been broken for the past month or so, but I have been cooking (perhaps not as much as AJ would like). But now the oven is back and I can start whipping up some fall goodies.

I absolutely love fall, and eventhough the weather has been rather warm in Northern California, we have had hints of that lovely cool weather. I recently went for a walk one evening and could smell the lovely perfume of burning wood and damp leaves. This kind of weather inspires baking, especially with seasonal ingredients. My hands down favorite fall ingredient is squash. I love roasting acorn squash and eating it simply with a dab of maple syrup or pureering butternut squash and apples into a creamy soup. And of course you can't forget the pumpkin.

Mixing together pumpkin, eggs, brown sugar, and oil.

I use pumpkin as most people do, pureed in muffins, quick breads, and pies. But last night I was looking for a different way to use pumpkin. I had thoughts of making cornbread and asked myself, "Would pumpkin cornbread be good?" Now, you may think I'm crazy, but apparently I am not the only has thought about this unique combination. Recipegirl has a nice recipe for pumpkin cornbread. I decided to give it a whirl!

Mmm pumpkin.

The recipe, like most quick breads is very simple. Sift your flours and spices together in one big bowl. Then mix your wet ingredients in a separate bowl. Then combine in a couple swift turns of a spoon. Pour into a greased pan and bake in the oven. Thirty minutes later you have a somewhat denser, moister, spicier corn bread. I am absolutely in love with this bread. I reduced the sugar by half to get a more savory bread. I think this reduction allows the pumpkin and spices to shine through a bit more. But you could easily add back the sugar if you are looking for more of a sweet treat. The bread is super moist and yet you still get that lovely nuttiness from the corn meal. This is a hearty bread, perfect for serving with a bowl of chili or eating it with a cup of coffee in the morning (as I am right now).

Bottom Line: How could you not make yourself this delicious cornbread?!

Whole Wheat Pumpkin Pancakes

Pumpkin Pancakes with Organic Vanilla Ice Cream.

So I have definitely been in the baking mood. One thing I used to love as a child was breakfast for dinner. You mean we can have pancakes for dinner?! Oh the excitement. I wanted to recreate that joy with some whole wheat pumpkin pancakes.

I came across a recipe on the blog "We Are Not Martha" for pumpkin pancakes. They used Trader Joe's pumpkin puree, which is what I had in my pantry! I figured that was a sign. I followed the instructions to a T. The batter was quite thick, and the pancakes were a little denser than I would have liked. The pumpkin flavor could definitely have been amped up. I served mine with vanilla bean organic ice cream and some pumpkin butter to boost the flavor.

While not my favorite pumpkin pancakes, they were still tasty. I think I'll keep looking for that perfect pancake recipe.

Smiles for pumpkin pancakes and eggs!

1.5 out of 3 JAMs

Seasonal Eats - Pumpkin Bread

To me, nothing says fall and winter holidays like pumpkin (well, besides chocolate and peppermint), so when I was baking a pumpkin pie, I knew I wanted to try some other pumpkin inspired recipes. Seeing as the pumpkin bars I made earlier were such a hit, I decided to make some pumpkin bread with cranberries for Thanksgiving/post-Thanksgiving.

Adapting a recipe from The Joy of Baking, I made the pumpkin bread with some slight alterations, adding dried cranberries for a little extra holiday cheer. The bread was moist and carried an aroma of pumpkin pie spices, with just a hint of sweetness. It was delicious!

I brought some in for my coworkers as a Thanksgiving treat and they all enjoyed it (though obviously if you are not a fan of pumpkin pie, this pumpkin bread might not be your JAM). We ate it during the morning as a breakfast but certainly it could serve as a not so sweet dessert (probably delicious served warmed with ice cream).

Pumpkin Bread (makes 1 loaf)

Preheat over to 350 degrees. Grease a loaf pan (9x5).

Ingredients:

Whisk together in a medium bowl:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp salt
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp grated or ground nutmeg
• 1/4 tsp ground cloves

Combine in a small bowl:

• 1/3 cup water or milk
• 1/2 tsp vanilla extract

Beat in a large bowl until fluffy:

• 6 tbsp (3/4 stick) unsalted butter, softened to room temperature
  
• 1 cup sugar
• 1/3 cup packed brown sugar

Instructions:

1. Once the butter and sugar are fluffy and well combined, add in 2 eggs, one at a time, and beat on low until well blended.
2. While still beating on low, add in 1 cup cooked or canned pumpkin puree.
3. Add the flour mixture in 3 parts, alternating with the milk mixture, while beating on low, being sure to scrap down the sides of the bowl. Beat until smooth.
4. Fold in 1/2 cup dried cranberries.
5. Pour batter into loaf pan and spread evenly, ensuring batter is evenly distributed.
6. Bake until toothpick inserted into center comes out clean, approximately 1 hour.
7. Let cool in pan for 5 to 10 mins before unmolding. Cool completely before cutting.

All in all, a 2 1/2 out of 3 JAMs. While the texture could have been a bit more moist and less crumbly (next time I will probably add a little more pumpkin), the flavor and aroma were amazingly fragrant and very very festive.

Yum!

Pumpkin Creme Brulee

My beauties out of the oven!

With Halloween just a couple of days away and Thanksgiving just around the corner, it seems that all I can think about these days is pumpkin! Pumpkin bread, pumpkin soup, pumpkin ice cream is being sold in grocery stores, shops, and restaurants alike. Pumpkin bread is definitely my go-to "pumpkin" goodie, but I wanted to try something a little different.


I was flipping through the October issue of Bon Apetit magazine, and landed upon a recipe for pumpkin creme brulee. I had never tried my hand at creme brulee before. I usually think of it as a dessert one would order at an upscale restaurant, not the sort of thing for the home cook. This recipe sure looked good, so I decided to give it a try.

Sitting in a waterbath in the oven.

Luckily, a couple of weeks ago I had been strolling through the baking aisle in Harris Teeter when I noticed the bargain of a lifetime was right in front of me. A creme brulee set (4 ramekins and 1 butane torch) was being sold for $11.99! I thought to myself, even if the torch is total crap, at least I will be investing in some ramekins.

Mmm pumpkiny goodness.

With creme brulee set in one hand and a pumpkin recipe in the other, I set to work. The recipe was rather easy to follow. I simply mixed together sugar, eggs, pumpkin, and spices and added them to heated whipping cream. I poured the mixture into ramekins (I used four 3" and two 5") and placed them in a heavy pan, filling it with water until it came half way up the ramekins. I put the pan in the oven at 350 to bake for 35 minutes.


These little ramekins of pumpkin creme smelled delicious out of the oven. I let them sit in the fridge over night. I took them out the following evening after they had time to set. I opened up my torch to prepare to brulee them. Unfortunately, my torch did not come with any gas (no wonder this set was so cheap). :(

My mom putting them under the broiler. Don't try this at home kids! She's a professional!

I decided to use the broiler instead. After 30 seconds under the heat, the sugar began to boil and harden up. The sugar didnt have that crisp consistency that you would find at most restaurants (I chalk that up to a lack of a torch). The pumpkin creme was delicious, but not exactly the creamy eggy consistency I am used to. It tasted more like a pumpkin pie filling straight out of the oven. I altered the amounts, but kept the same rations, so I don't think that would affect the consistency. I am also wondering if I needed to cook these a little longer. I probably took them out of the oven 5 minutes before I was supposed to for fear that I would overcook them.


I am set on testing out another creme brulee recipe. Next time I will look into getting a butane cartridge for my torch.





All in all 1.5 out of 3 JAMs

The recipe follows:


Pumpkin and Brown-Sugar Crème Brûlée



Bon Appétit November 2008
by Sarah Patterson Scott


Makes 8 servings

1 15-ounce can pure pumpkin (JAM Note: I used 9 oz)
1/2 cup sugar (JAM Note: 1/3 c.)
1/2 cup (packed) golden brown sugar (JAM Note: 1/3 c.)
5 large egg yolks (JAM Note: 3 eggs)
2 teaspoons vanilla extract (JAM Note: 6/5 tsp.)
1 teaspoon ground cinnamon (JAM Note: 3/5 tsp.)
1/4 teaspoon ground cardamom (JAM Note: 1/8 tsp.)
1/4 teaspoon ground allspice (JAM Note: 1/8 tsp.)
1/4 teaspoon ground cloves (JAM Note: 1/8 tsp.)
1/4 teaspoon salt (JAM Note: 1/8 tsp.)
3 cups heavy whipping cream (JAM Note: 9/5 c.)
8 tablespoons raw sugar or golden brown sugar


Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.



Divide mixture among eight 5x1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins. Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.



Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber.) Refrigerate 15 minutes to allow sugar to harden. DO AHEAD: Can be made 1 hour ahead. Keep chilled.

Fall Festivities - Pumpkin Bars!

In honor of my previous post for Shake Shack and the super delicious Pumpkin Pie Oh My! I knew I wanted to bake something to bring into work with pumpkin.

Not content with pumpkin pie, I settled on a recipe I found for Orange Spice Pumpkin Bars with Brown Butter Frosting. Yum! For those who have never heard of a pumpkin bar, think of it as similar to lemon bar but with a pumpkin and fall flavor profile.

My coworkers were quite happy with my end results as were Travis and me! (Which makes me think about combining them with custard to make Pumpkin Bars Oh My!) I brought about a dozen into work and they were gone pretty instantly. Everyone particularly enjoyed how moist and dense they were and the hint of citrus in the bar itself.
The bars turned out moist and dense, tasting of pumpkin pie and cake and all things fall. The frosting was thick and creamy, almost like a sweet version of cream cheese- based frosting. They are perfect both as a special breakfast (I had one with a caramel macchiato from Starbucks at work, with my coworker having one with a latte) and as a dessert/snack. Not overly sweet, these bars really hit the spot and set up a great autumn mood.

All in all, a great 3 out of 3 JAMs due to the strong pumpkin flavor, complex hints of orange and spice, and the brown butter frosting.


The recipe is below, taken from Pillsbury's Fall Baking (with only a couple of subtle alterations):

Orange Spice Pumpkin Bars with Browned Butter Frosting

Bar Ingredients:

• 2 cups all purpose flour
• 1 1/2 cups granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp pumpkin pie spice (JAM note: could substitute 1 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/8 tsp cloves)
• 2 tsp grated orange peel
• 1/4 tsp salt
• 1/2 cup vegetable oil (JAM note: canola works too)
• 1/2 cup orange juice
• 1 cup canned pumpkin (not pumpkin pie mix)

Bar Instructions:

1. Heat oven to 350 degrees. Grease bottom and sides of a rectangular baking pan.
2. In a large bowl, beat bar ingredients with electric mixer on low speed, scraping bowl occasionaly, until moistened. Beat on medium speed for 2 minutes, scraping bowl. Spread batter evenly in pan
3. Bake 23 - 27 mins or until toothpick inserted in center comes out clean. Cool for about an hour.

Frosting Ingredients:

• 1/3 cup unsalted butter (JAM note: Cannot use margarine or other substitute as they do not brown the way butter can)
  
• 2 cups powdered sugar
• 1/2 tsp vanilla
• 2 to 4 tbsp milk

Frosting Instructions:

1. In a 2 quart saucepan, heat butter over medium heat, stirring constantly until is light golden brown. (JAM note: Here the butter is liquid and starting to turn brown)(JAM note: Here the butter is nice and brown.)
2. Once golden brown, remove from heat. Stir in powdered sugar, vanilla, and enough milk until frosting is smooth and spreadable.
3. Immediately spread frosting over cooled bars, refrigerate for about 15 mins or until set. Cut into rows. Can be stored cold or at room temperature.

Hump Day Dinner: Part I

I think we can all relate to the feeling you get when you are mid-way through a long week and you just want be able to get over the "hump" day that is Wednesday. Once you have made it through Wednesday you are home free, with just two more days until the weekend.

Ariel and I felt that a "Hump" Day Dinner would be the best way to celebrate getting through the middle of the week with my two roommates Natalie and Jenny and our friend Travis. The preparation for this dinner began a day earlier because Ariel was desperate to try out a new challah bread recipe from The New York Times magazine and I wanted to bake a cheesecake which needed to chill overnight before being served.

Tuesday evening Ariel and I got to work on our respective projects. I compiled all the ingredients I needed for Pumpkin Cheesecake (a family favorite at our Thanksgiving table) and she laid out everything she needed for the challah. Ready, set challah (Holla!) and we were off to a good start. I began by crushing graham crackers in a plastic baggie and then combining them with brown sugar and melted butter and forming the mixture into a crust in a springform pan.

Next, I began whisking pumpkin, spices, salt, brown sugar, and eggs in a large bowl. Next I beat cream cheese, a little heavy cream, sugar, cornstarch and vanilla in a separate bowl. This step would have been much easier had a mixer or beater been available, but since we moved in to our house not too long ago, we lack many proper kitchen appliances. I made do using a large spoon and a whisk. Then I combined the pumpkin and cream cheese mixtures and poured them into the pan and placed it in the oven to bake for an hour.

JAM note: Place some aluminum foil underneath the springform pan to ensure none of the mixture leaks from the bottom. The butter in the crust can make it a little greasy and the liquid can seep out during the baking process.

In the meantime Ariel activated the yeast with some warm water and began adding flour to create the dough. As Ariel worked with the dough, it became dry and unmanageable. She quickly realized she had misread the directions and had to throw away her first batch and start over. She could have shown her frustrations, but instead had a good laugh and with some help from Natalie got right back to work on a fresh batch. She will fill you in on the details.

Once the cheesecake was done baking, I let it cool for 5 mins and then added a sour cream and sugar topping and put it back in the oven for another 5 minutes. Then the cheesecake cooled on a rack before being put in the refrigerator overnight. The smell of pumpkin, cinnamon and nutmeg wafting through the house were divine. We all had to use all our willpower not to dive in and devour the whole thing right then and there.

For the crust:

3/4 cup graham cracker crumbs

1/4 cup firmly packed light brown sugar

1/4 cup granulated sugar

1/4 stick (1/8 cup) unsalted butter, melted and cooled

For the filling

1 1/2 cups solid pack pumpkin

3 large eggs

1 1/2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup firmly packed light brown sugar

three 8-ounce packages cream cheese, cut into bits and softened

1/2 cup granulated sugar

2 tablespoons heavy cream

1 tablespoon cornstarch

1 teaspoon vanilla

For the topping

2 cups sour cream

2 tablespoons granulated sugar

Make the crust:

In a bowl combine the cracker crumbs, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan.
Make the filling:In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
Make the topping:In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.

I will fill you in on the dinner in the next post.