Tags: baking, dessert, holiday, pie
This Sour Cream Pumpkin Pie was my Thanksgiving dinner dessert (perfect timing!). Not having pumpkin pie with Turkey Day dinner would be considered absolutely unacceptable for my dad’s side of the family, and even though I didn’t head to Seattle to see them this year, I’m happy to carry on the W family tradition here. The texture of this pie was great…smooth and creamy (especially if you strain the filling into the crust). It’s actually a bit more dairy-heavy than I’m used to for pumpkin pie, but the spicing was nice.
Apparently this recipe works as either a pie or a more dainty tart. The recipe makes a substantial amount of filling, so especially if you chose to bake a tart, be prepared to have extra on your hands. And if you make a pie, you may need a deep-dish plate. (I used my seven-inch glass pie plate, which usually works perfectly for a half-recipe of deep-dish filling. I actually only made a third of the filling, and still had a smidge extra that I couldn’t fit into the crust.) You can always pour extra filling into custard cups and bake them in a water bath– pumpkin custards are yummy, too, and gluten-free guests won’t feel left out of the fun.
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan (it’s also here on Serious Eats) or read Judy’s Gross Eats. And see Tracey’s Culinary Adventures for Normandy Apple Tart, this week’s other recipe (which I did make and will show you later in the week). Don’t forget to check out the TWD Blogroll!
Tags: baking, cake, chocolate
This week, we are having a rare rewind week for TWD, a chance to make-up something we missed. There was a time when I was making (and eating) layer cakes left and right. Despite the last couple of weeks, they are kind of a rarity around here now (although I wish they weren’t). In fact, I really made this cake months ago..for Easter…in case the pastel Robin Eggs didn’t give that away. Chocolate cake with a chocolate-malt buttercream…I can see why this would be a good birthday cake. Maybe my husband will make it for me next year? Yeah, probably not….I’ll have to make it for his instead.
I made a half recipe of this cake and baked it in my six-inch pans. Any time I have a cake recipe, I pay close attention to it as it bakes. Sometimes it takes just as long as the full recipe, and sometimes it takes ten minutes less….you just never know. I happened to pull this cake out of the oven at the perfect sweet spot. The cake was so moist and velvety…I wish I remembered how long it was in there for! Hopefully I can repeat that success next time. This cake recipe is really just a scaled-up version of Dorie’s Chocolate-Chocolate Cupcakes. It’s the same thing, but for some reason I liked it much, much more as a layer cake. I think it baked nicer in “real” cake form, but maybe it was really the pairing with the chocolate-malt buttercream that I liked so much. There were some reported troubles with the frosting, but I thought it came out just right, and it was easy to work with. I like when I can get the frosting on a cake without too much mucking about.
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or look at The Splendid Table’s website (not sure that we had an “official” TWD host/recipe poster that particular week, as it was a recipe for the group’s second anniversary). Don’t forget to check out the TWD Blogroll to see what everyone picked to catch up on this week!
Tags: baking, dessert, tarts
This Alstatian Apple Tart made me think of cooking school. We made one very similar during my first few weeks at the FCI. That was years ago, but I liked it then and I like it now, too. In fact, it was much nicer to make it at home, where the only judge is yours truly and I don’t have to wear an annoyingly scratchy neckerchief or wobbly paper toque. It’s a pretty easy tart to make…a sweet dough, apple slices and a little custard. I lightened up the custard in the book by only using one egg (and skipping the extra yolk), using a combo of milk and cream (rather than all cream) and skimping on the sugar. My CSA is done for the year, but I’m still trying to use up the apples we got in the final couple pick-ups. I have no idea what kind they are, but they are little, have red skins and were just fine in here. Because this tart has the custard built-in, you don’t even need ice cream!
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Jessica’s blog, cookbookhabit. And see Lethally Delicious for Bittersweet Brownies, this week’s other recipe (which I unfortunately din’t get a chance to make this week). Don’t forget to check out the TWD Blogroll!
Tags: baking, dessert, pie
I’ve noticed this Depths-of-Fall Butternut Squash Pie many times while flipping through the book. Or, I should say that I noticed the title and thought it sounded good. It wasn’t until this weekend that I actually read it and realized it is not a smoothly puréed, single crust pie similar to pumpkin. Nope, this is a pie with real character….lumpy and bumpy under the top crust because everything inside is chunky and retains its texture. It’s stuffed with a hearty combo of butternut squash, apples (or pears, which I didn’t have on hand), nuts and dried fruit. The filling reminded me of mincemeat pie, with its mix of fruit and spices (but sans the suet, thank goodness). The pie is slightly earthy, not too sweet, and totally great with vanilla ice cream!
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan (it’s also on The Splendid Table’s site) or read Valerie’s lovely blog, Une Gamine dans la Cuisine. And see Di’s Kitchen Notebook for Mini Madeleines, this week’s other recipe (which I did make and will show you later in the week). Don’t forget to check out the TWD Blogroll!
Tags: baking, cake, dessert
It’s hard to believe, but TWD is coming close to the end of the book! There are two recipes a week from now till the end of the year, but I think I’ll only be able to choose one because I can’t do much baking at home during the work week. This week, I’m making the Far Breton, chosen by Nicole of Cookies on Friday (Jeannette of The Whimsical Cupcake chose Honey Nut Scones as the other recipe). I’ve been intrigued by this one for a long time…just the name sounds so classy. And there are Armagnac-soaked prunes–yum! Falling somewhere between custard and cake, it’s made from a no-brainer batter that gets whizzed up in the blender, crêpe-style. The finished dessert actually reminded me a lot of an unmolded clafoutis. I like eggy desserts, so this was just the ticket. I also like easy desserts that are totally dinner party worthy, and this one fits that bill, too. Next time I’ll add a splash more booze.
Fresh figs are a rare treat in my house…they are not so hard to find at the shops when they’re in season, but they don’t come home with me often. I was excited to buy a pint to make this cake with TWD. Beneath these flashy ruby port-poached figs is an appealingly rustic and sturdy cake, flavored with honey and cornmeal. I brushed a little of the reduced port syrup on top of the figs after the cake had cooled. Whipped cream on the side was a must.
Tags: baking, biscuits, breakfast
…or something like that. I had intended to make Buttermilk Biscuits. I had followed the recipe…it said it was “basic.” I had been having such good luck with scones recently that I thought biscuits would come out of the oven. I’m pretty sure that, while what came out was delicious, it was technically not a biscuit. It was something more bready, with a bottom that had essentially fried in its own butter on the baking sheet. More English muffiny maybe. Whatever happened, this little breakfast roll was great with homemade jam…both apricot and concord grape. I’ll have to try again for proper biscuits though.
Tags: baking, breakfast, cake
This Apple Nut Muffin Cake is quintessential fall baking…apples, cinnamon, brown sugar, walnuts and raisins…all things that make your house smell great. Rolled oats (and swapping a little whole grain flour for AP) make this easy breakfast cake feel even more wholesome. It is just like a muffin in terms of technique and texture, but, not that I would ever really call muffin-making fussy, you simply slap the batter into a cake pan and go….ready for coffee in about 35 minutes.