Search Results for: pumpkin cupcakes

marbled pumpkin cheesecake tart

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I’m finding that I don’t prefer eating the desserts I bring to events at the events I bring them to. For one thing, by the time I’m finished baking them, I’ve been surrounded by sugar for so long that I’ve lost interest in eating it. For another, and this is surely the real issue, I’ve usually spent the whole party grazing on the food that the host or other guests have provided, and I’m simply out of room for dessert.

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I haven’t figured out just what to do about this yet. When I brought the chocolate port wine cake to a crowded party, I didn’t think the host would notice that a slice was already taken out (for pictures! and to save for later), but much to my embarrassment, she most definitely did. I’ve taken to bringing a container with me and sneaking – or openly snagging, depending on how friendly I am with the host – a piece to bring home. Every bite of that treat will be savored over my tea the next morning, far more than if I tried to stuff in more food after gorging on stuffed jalapenos.

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This was a classic example. I brought it to a party last year, set it on the dessert table already crowded with cookies and cupcakes, then went outside to drink cocktails and eat pulled pork. One of my friends makes green chile cheese rice for most potlucks, and it’s one of my favorites, so that was my dish to overeat that night. After several servings, I was in no mood for a slice of tart.

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But I hadn’t yet established my policy of bringing a slice home for the next day, so I stuffed some down without the wherewithal to gauge flavor and texture details. So then I had to make it again. This time I just brought it to work, and after all the treats I’ve shared there, no one would begrudge me a tart with one slice removed. This time I got to eat it at home by myself after the workday; it isn’t as good as a weekend morning after a party, but at least I paid attention to how good it was this time.

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Pumpkin Cheesecake Tart (adapted from The Smitten Kitchen Cookbook)

8-12 servings

The original version of this recipe has a full cup of cream in the pumpkin batter and none in the cheesecake batter. On her blog’s cookbook page, Deb mentions that she’s received feedback that the two batters were difficult to swirl together due to their different consistencies, so she recommends using two tablespoons of cream in the cheesecake batter and ⅞ cup (which is 1 cup minus those 2 tablespoons) in the pumpkin batter. I found that using a little more cream in the cheesecake batter and less in the pumpkin batter worked even better for me.

I used pumpkin pie spice because I’m lazy, but if you don’t keep it around, the original recipe calls for 3⁄4 teaspoon ground cinnamon, 1⁄4 teaspoon ground ginger, 1⁄4 teaspoon ground cloves, and a few fresh gratings of nutmeg. I’ve also added a step for pre-baking the crust to make it a little more sturdy.

Crust:
4 ounces gingersnap cookies
3 ounces graham crackers (5½ full sheets)
4 tablespoons (½ stick) unsalted butter, melted
¼ teaspoon salt

Cheesecake batter:
4 ounces cream cheese, softened
3 tablespoons granulated sugar
pinch salt
1 large egg yolk
¼ cup heavy cream

Pumpkin batter:
1 large egg
1 large egg white
1¼ cups (10.5 ounces) pumpkin purée
¼ cup (1.75 ounces) granulated white sugar
¼ cup (1.75 ounces) brown sugar
½ teaspoon table salt
1½ teaspoons pumpkin pie spice
1 teaspoon vanilla extract
¾ cup heavy cream

1. For the crust: Heat the oven to 350 degrees.

2. In the food processor, process the gingersnaps and graham crackers until finely ground (or put the cookies in a large ziploc bag and use a rolling pin to crush them, then transfer them to a bowl); you should have about 1½ cups crumbs.
Add the sugar and salt and pulse to combine. Pour the melted butter over the crumbs; pulse until evenly coated. Press the mixture evenly onto the bottom and up the sides of a 9-inch round (or equivalent size) tart pan. Bake until fragrant, 10 to 12 minutes. Cool on a wire rack while preparing the filling. Increase the oven temperature to 425°F.

3. For the cheesecake batter: In a small bowl, use a whisk or hand mixer to beat the cream cheese until creamy. Add the sugar and salt, mixing until evenly combined. Add the egg yolk and cream, mixing until smooth. Set aside.

4. For the pumpkin batter: In a medium bowl, whisk the egg and egg white until broken up. Add the pumpkin, sugars, salt, and spices, mixing until smooth. Add the vanilla and cream and mix until evenly combined.

5. Spread the pumpkin batter evenly over the cooled crust. Use a spoon to dollop the cheesecake batter over the pumpkin batter, then run a knife through the cheesecake batter, dragging it into the pumpkin batter to create swirls.

6. Transfer the tart to the oven and bake for 10 minutes. Reduce the oven temperature to 350 degrees and continue baking until the center of the tart is just slightly jiggly, 30 to 40 minutes. Transfer to a cooling rack and cool completely before serving. (Can also be covered and refrigerated overnight.)

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pumpkin yeast bread

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Let’s see, so far this year, I’ve made pumpkin pie, muffins, tea cake, oatmeal, pancakes, cheesecake, cupcakes, risotto, soup, ravioli, scones, chili, and biscotti. Wow, when you put it that way, it’s a little embarrassing. Clearly I can’t leave any categories out, and so – pumpkin yeast bread.

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Truth be told, my mind jumped immediately to French toast when I saw this recipe. Tender pumpkin-tinged bread, sliced thick and dipped in fall-spiced custard, fried in butter until golden, topped with a dusting of powdered sugar. Oh yeah.

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That’s exactly what I got, and it was even better than I’d hoped. Perfect French toast, and I’m also thinking this bread will be fantastic just toasted and topped with butter. Ooh, or with pumpkin butter! Or made into bread pudding! Or heck, just eaten plain, still warm from the oven. I love pumpkin.

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One year ago: European-Style Hearth Bread

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Pumpkin Yeast Bread (from King Arthur Flour via Sugarcrafter)

Makes 2 small loaves

It seems like I had to add quite a bit of flour to this to give it the right consistency. It shouldn’t really be sticky, so don’t be afraid to add more flour if necessary.

4½ cups bread flour
1 tablespoon instant yeast
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves (optional)
⅓ cup sugar
1½ teaspoons salt
2 eggs
1¾ cups pumpkin
4 tablespoons (½ stick) butter, melted and cooled

1. Stand mixer: Mix the flour, yeast, spices, sugar, and salt in the bowl of a stand mixer fitted with the dough hook. In a large measuring cup, lightly beat the eggs and whisk in the pumpkin and butter. With the mixer on low speed, gradually add the liquid ingredients. Continue mixing on medium-low until the dough is elastic and supple, about 8 minutes. You may need to add a little more flour or water to get the correct consistency – soft but not sticky.

By hand: Mix the flour, yeast, sugar, and salt in a large bowl. In a large measuring cup, lightly beat the eggs and whisk in the pumpkin and butter. Make a well in the middle of the dry ingredients and pour in the liquid ingredients. Stir the mixture until the dough comes together. Transfer it to a floured board or countertop and knead, incorporating as little flour as possible, for about 10 minutes, until the dough is elastic and supple. You may need to add a little more flour or water to get the correct consistency – soft but not sticky.

2. Transfer the dough to an oiled bowl and cover with plastic wrap or a damp dishtowel. Set the dough aside to rise until it has doubled in volume, about 1½ hours.

3. Turn the dough out onto a lightly floured board. Using a serrated knife, cut the dough in half, then cut each half into three equally sized pieces. Roll each piece into a 10-inch rope.

4. Working with three ropes at a time, place them on a lightly greased or parchment-lined baking sheet. Braid them together, pinching the ends together and tucking them under the loaf. Repeat with the remaining logs. Set the braids aside, covered with lightly greased plastic wrap or a damp dish towel, to rise for 1 hour; they should look puffy, though not necessarily doubled in bulk.

5. Adjust a rack to the middle position and heat the oven to 375°F. Bake the loaves for 20 to 25 minutes, until lightly browned and an instant read thermometer inserted into the center reads 185-195°F. Remove the braids from oven and allow them to cool on a wire rack. Serve them warm or at room temperature.

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pumpkin cupcake comparison

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You know what’s totally unfair, considering that I’m in general more interested in food than Dave? He has a more sensitive palate than me. What the hell?

I made these cupcakes when he wasn’t around, and I had to do three separate “tastings” (eating all three in one sitting, unfrosted) over a couple of days before I could really narrow down my opinion. Dave came home, ate one of each, and described them almost exactly as I would have. Gah!

My primary goal for the pumpkin cupcakes was for them to be pumpkin cupcakes, not pumpkin muffins with frosting. I originally thought I’d make this recipe from Smitten Kitchen, but then I found two other recipes, one from the newest issue of Bon Appetit which everyone is raving about, and one from Martha Stewart, and of course I’m incapable of making a decision, so: comparison time!

batter combo
left to right: david leite, martha stewart, bon appetit

Method:
Bon Appetit: This recipe got demerit points from the start for calling for self-rising flour and pumpkin pie spice, both of which I had to look up conversions for. (And I was surprised to find that there apparently is no straight substitution for self-rising flour.) Plus it called for the brown sugar to be mixed with the dry ingredients – clumps!  The mixing method is a simple wet ingredients-dry ingredients-combine process, which…sounds like a muffin. It was the only recipe that used oil instead of butter, and it included sour cream.

Martha Stewart: This was also mixed similar to muffins are, with the pumpkin added after the wet and dry ingredients are combined.

David Leite (via Smitten Kitchen): This recipe was the most promising from the beginning, because it’s actually mixed using the cake method, where butter and sugar are creamed, the eggs are mixed in, then the dry ingredients and liquid (buttermilk in this case) are alternately added.

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left to right: david leite, martha stewart, bon appetit

Results:
Bon Appetit: They were very dense; I could always identify these cupcakes just by the weight of them. The tangy flavor of the sour cream was definitely noticeable, which I thought masked the flavor of the pumpkin. This was both Dave and my least favorite.

Martha Stewart: These were good – light and moist, with a nice pumpkin flavor. The tops were sticky, but that doesn’t matter after they’re frosted. I was impressed with these until I tried the David Leite cupcakes, and then these seemed too muffiny.

David Leite: Perfect. So light, with just the right amount of resiliency. (It’s hard to describe this trait of cakes, but I like when they’re a little springy.) The pumpkin flavor was nicely balanced. They were just really good cupcakes, pumpkin flavored.

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left to right: david leite, martha stewart, bon appetit

For once, a comparison post where the results are clear! Even my dumb palate can tell the difference between these three cakes. David Leite’s recipe is certainly the way to go, unless you’re in a big hurry or hate to bake or something, in which case nobody is going to complain about Martha Stewart’s recipe.

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Pumpkin Cupcakes
(adapted from David Leite via Smitten Kitchen)

18 cupcakes

1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
⅓ cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 large eggs
½ cup buttermilk mixed with 1 teaspoon vanilla
1¼ cups canned solid-pack pumpkin

1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Divide the batter equally between the cups. (They’ll be about ¾ full.) Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

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Pumpkin Cupcakes
(from Martha Stewart)

Makes 18

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

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Mini Pumpkin Cupcakes
(adapted from Bon Appétit October 2009)

24 mini-cupcakes

The original recipe called for self-rising flour and pumpkin pie spice, but in the absence of both of those, I had to make substitutions.

½ cup cake flour
½ cup all-purpose flour
¼ teaspoon salt
1½ teaspoon baking powder
⅔ cup (packed) golden brown sugar
½ teaspoon cinnamon
¼ teaspoon ground ginger
⅛ teaspoon allspice
⅛ teaspoon nutmeg
2 teaspoons pumpkin pie spice
1 large egg
½ cup canned pure pumpkin
⅓ cup vegetable oil
⅓ cup sour cream
1½ teaspoons vanilla extract

Preheat oven to 350°F. Line 24 mini muffin cups with 1¾ x 1-inch paper liners. Mix flour, golden brown sugar, and pumpkin pie spice in large bowl. Whisk egg, canned pure pumpkin, vegetable oil, sour cream, and vanilla extract in medium bowl. Add mixture to dry ingredients; stir to fully combine. Spoon batter into paper liners (batter will almost fill liners). Bake cupcakes until tester inserted into center comes out clean, about 16 minutes. Remove cupcakes from pan and let cool completely on rack.

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black bean-roasted zucchini-goat cheese enchiladas

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I had a tough week last week. One day I woke up to little ants crawling all over the kitchen. One afternoon I went to the dentist feeling smug about how often I’ve been flossing and left with an appointment to get three cavities filled. One morning I noticed blisters on my waist that were suspiciously familiar – because they’re exactly like the case of shingles* I had just a few weeks ago. The list goes on from there.

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I also learned that I definitely do not have time to make enchiladas on a weeknight, even if the sauce is made in advance. Mixing the filling, heating tortillas, rolling and baking is too much to fit in on top of the daily dose of exercise, laundry, and spraying the kitchen with Raid.

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I guess if all’s well that ends well, you could say I had a great week. After a series of challenging days, nothing could have been more relieving than a night spent sipping wine with friends – even if it’s for a wine appreciation class, we’re all furiously scribbling notes, and technically we’re not supposed to be swallowing the wine. And when I got home from class, a delicious dinner was ready, because I’d skipped a workout the day before to fill and roll and all Dave had to do was transfer the enchiladas to the oven while I was out drinking wine. Maybe last week wasn’t so bad after all.

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(*Getting shingles isn’t fun, but I’m extremely lucky that I only get mild cases.)

One year ago: Fried Eggs with Garlic Yogurt Sauce
Two years ago: Steak Sandwiches
Three years ago: Pumpkin Cupcakes (comparison of 3 recipes)
Four years ago: Pain Ordinaire

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Black Bean-Roasted Zucchini-Goat Cheese Enchiladas (filling adapted from Sprouted Kitchen; sauce from America’s Test Kitchen’s Healthy Family Cookbook via Prevention RD)

I roasted the zucchini on a baking sheet immediately after dicing them, but because zucchini is so wet, I think they would benefit from being sprinkled with about a teaspoon of salt, then allowed to drain for half an hour or so before roasting. If you have one, spinning them dry in a salad spinner would also help them pick up more roasted brown color in the oven. On the other hand, the enchiladas were delicious without this extra step.

Serves 4

Enchiladas:
3 large zucchini, cut into ¼-inch dice
1 small onion, coarsely chopped
1 tablespoon extra virgin olive oil, divided
zest from 1 lemon
1 teaspoon kosher salt
1 (15-ounce) can black beans, rinsed and drained
5 ounces goat cheese, divided
12 corn tortillas

Sauce:
1 teaspoon canola oil
½ small onion, finely chopped
2 cloves garlic, minced
1½ tablespoons chili powder
½ tablespoon ground cumin
1 teaspoon sugar
¼ cup water
1 (8-ounce) can tomato sauce
black pepper, to taste

For serving:
2 avocados, diced
½ cup minced cilantro
lime wedges

1. Heat the oven to 450 degrees. On a large rimmed baking sheet, combine the zucchini, onion, oil, lemon zest, and salt. Roast, stirring occasionally, until the zucchini is softened and maybe slightly browned, about 30 minutes. Transfer to a large bowl; stir in the black beans and 4 ounces of goat cheese. Reduce the oven temperature to 350 degrees.

2. While the zucchini roasts, heat 1 teaspoon of canola oil in a medium saucepan over medium heat. Add the onion and cook until translucent and slightly browned around the edges, stirring occasionally, about 8 minutes. Add the garlic, chili powder, cumin, and sugar; cook, stirring constantly, until fragrant, about 1 minute. Add the water and tomato sauce. Increase the heat to medium-high, bring to a simmer, then reduce the heat to medium-low. Maintain a low simmer until slightly thickened, 5 to 10 minutes, stirring occasionally.

3. To soften the tortillas, brush or spray them with a light layer of oil. Arrange 6 tortillas in a single layer on a baking sheet; transfer to the oven and cook for about 3 minutes; flip the tortillas and continue baking for 2 more minutes, until the tortillas are pliable. Repeat with the remaining tortillas.

4. Spread a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Divide the filling evenly between the tortillas. Roll the tortillas over the filling, arranging the filled tortillas seam-side down in the baking dish. Cover the rolled tortillas with the remaining enchilada sauce. Sprinkle the remaining 1 ounce of goat cheese over the top of the sauce. Bake uncovered for 25-30 minutes, until the enchiladas are evenly heated. Let set for 5 minutes before serving with chopped avocado, cilantro, and lime.

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fried eggs with garlic yogurt sauce

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I had no idea what I was in for when I planted mint in my backyard this spring. Not only did I not realize that it would encroach on the basil and oregano to either side of it, not to mention the jalapeno on the other side of the raised bed, but I’m not a big mint eater anyway. Mostly I figured it would make a pretty garnish for desserts.

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When I started to see what I was in for as a mint-grower, I thought I might get into mojitos, but as refreshing as they are, my loyalty still lies with margaritas. Eventually I gave up and let the mint have its way with my raised bed. It went to flower, which happily drew pollinators to my garden for the acorn squash, cucumber, and pea and/or green bean seeds I planted on a whim after all of my tomato plants died.

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This is one of the few recipes I’ve used mint in regularly this summer, and one of the only savory dishes I like it in. It’s a perfect weekend breakfast, in that it’s easy, healthy, filling but not too filling, and of course, it tastes good. It’s a classic favorite combination of breakfast foods, with eggs on toast covered in sauce, but instead of a rich sauce of egg yolks and butter, it’s a garlicky minty yogurt sauce

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One year ago: Raspberry Lemon Petits Fours
Two years ago: Pumpkin Cupcakes (comparison of 3 recipes)
Three years ago: Lavash Crackers

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Fried Eggs with Garlic Yogurt Sauce (original recipe from Linda and Fred Griffith’s Garlic Garlic Garlic via my brother)

Serves 2-4

I’ve simplified the recipe even more than the original, which called for poached eggs plus a butter sauce; I only wanted to use one pan, not two, so I fry the eggs in the seasoned butter and then drizzle any liquid remaining in the skillet over the cooked eggs.

¾ cup Greek yogurt
2 garlic gloves, pressed through a garlic press or minced and mashed
2 teaspoons fresh mint, minced
salt
1 tablespoon butter
⅛ teaspoon cayenne
4 large eggs
4 small pitas or slices of toast or 2 English muffins

1. In a small bowl, stir together the yogurt, garlic, mint, and a pinch of salt. Set aside.

2. In a medium nonstick skillet over medium heat, melt the butter with the cayenne and a pinch of salt. Crack each egg into a small dish; tip them into the prepared pan and sprinkle with salt. Cover the pan, lower the heat to medium-low, and cook for 5-7 minutes for over-medium eggs.

3. Place the pita or toast on plates. Top each with a fried egg and a spoonful of the yogurt sauce, then drizzle any remaining seasoned butter from the skillet over the tops of the eggs. Serve immediately.

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Recipes

Recipes made for Tuesdays with Dorie and the Daring Bakers are listed here.

drinks
blood orange cosmopolitans
cranberry apple brandy
grapefruit margaritas
grenadine
hot chocolate mix
hot mulled cider
mai tai
orgeat
peach-riesling sangria
strawberry daiquiris
sven-tiki
tonga punch
vodka gimlet
watermelon agua fresca

appetizers and dips
asian peanut dip
baba ghanoush
bacon-wrapped stuffed dates
baked reuben dip
bruschetta with chickpea puree
butternut squash and pancetta phyllo cigars
cheddar shortbread
crostini topped with ricotta and braised zucchini
deviled eggs with tuna
dolmades
falafel
flatbreads with honey, sea salt, and thyme
glazed pecans
goat cheese, pesto, and sun-dried tomato terrine
goat cheese-stuffed mini peppers
greek yogurt dill dip
herbed lima bean hummus
honey yogurt dip
parmesan bacon crackers
pesto goat cheese spread
phyllo triangles with crawfish filling and with mushroom filling
potstickers
prosciutto-wrapped neufchâtel-stuffed jalapenos
queso
ranch dressing
ricotta
roasted garlic balsamic white bean dip
roasted onion and bacon dip
rosemary, gruyere, and sea salt crisps
seven-layer dip
shrimp and avocado ceviche
shrimp canapés à la suede
smoked salmon mousse
stuffed squash blossoms
sun-dried tomato dip
sun-dried tomato jam
stuffed mushrooms with sun-dried tomatoes

soup
asian-style chicken noodle soup
basic lentil soup
butternut squash soup with spiced creme fraiche
chickpea rosemary soup
creamy mushroom soup
crockpot chicken broth
curry coconut chickpea soup
gazpacho
hearty lentil soup
hot and sour soup
mushroom farro soup
pappa al pomodoro
pasta e fagioli
roasted cauliflower soup with feta
roasted tomato soup
roasted vegetable bean soup
shrimp tortilla soup
spanish chickpea and spinach stew
thai-style chicken soup
tomato soup with chicken meatballs
tortellini soup with carrots, peas, and leeks
white chicken chili

salads
antipasti salad
arugula salad with prosciutto, figs, walnuts, and parmesan
asparagus arugula salad with cannellini beans and balsamic vinegar
asparagus, bacon, and egg salad
bacon ranch salad with salmon
basic coleslaw
brussels sprouts and kale salad with pecorino and almonds
caesar salad
carrot avocado salad
chanterelle salad with speck and poached eggs
cherry tomato salad
chopped salad
creamy buttermilk coleslaw
farmers market salad with spiced goat cheese rounds
green bean salad with anchovies and peperoncini
green goddess salad
grilled corn salad
grilled potato salad with watercress
kale caesar salad
kale salad with currants, pine nuts, and parmesan
kale salad with garlic vinaigrette
lentil salad with butternut squash and goat cheese
mediterranean chopped salad
mediterranean pepper salad
mediterranean salmon salad
pickled coleslaw
poached eggs with arugula and polenta fingers
roasted butternut squash salad with warm cider vinaigrette
salad with herbed baked goat cheese
salad with pancetta, peperoncini, and parmesan
shrimp and crab avocado salad
summer chopped salad with feta
tofu croutons

poultry
barbecue turkey meatballs with cheddar corn quinoa
buffalo chicken pizza
burritos
chicken artichoke pesto calzones
chicken curry
chicken empanadas
chicken fajitas
chicken gyros
chicken mushroom spinach lasagna
chicken parmesan
chicken spiedies
chicken tikka masala
chicken with forty cloves of garlic
crispy baked chicken strips
crockpot beans and rice
fresh pasta with braised quail
general tso’s chicken
green chile chicken enchiladas
green chile chicken tacos
jamaican jerk chicken
lighter chicken and dumplings
paella
roasted chicken thighs with root vegetables
roasted chicken with caramelized shallots
salted herbed roast turkey
skillet turkey meatballs with lemony rice
spice-rubbed picnic chicken
turkey burgers
turkey porchetta

beef and lamb
argentinian hot dogs
beef barbacoa
beef in barolo
beef satay with spicy mango dip
beer-marinated flank steak
boeuf bourguignon (julia child)
bolognese hot dogs
bolognese sauce (comparison of 3 recipes)
braised beef short ribs in tomato sauce
brisket and brie tacos
crepe manicotti with ragu and bechamel
fig-glazed burgers with onion jam
goat cheese and braised lamb shank ravioli
herbed lamb chops with pinot noir sauce
home corned beef
kofta
lahmahjoon (armenian lamb pizza
lamb stew
lasagne bolognese
lemon lamb meatballs
manchego cheese and garlic hot dogs
meatball-stuffed zucchini
meatier meatloaf
muffuletta hot dogs
pan-seared steak with red wine pan sauce
pasta with tiny meatball sauce
philly cheesesteaks
pizza with lamb meatballs, caramelized onions, and parsley
pot roast
pot roast pappardelle
prosciutto lamb burgers
short rib and dried porcini lasagne
shredded beef tacos
spaghetti and meatballs
steak au poivre
steak sandwiches
stuffed butterflied leg of lamb
thai-grilled beef salad
turkey ricotta meatloaf
wine-braised beef
yogurt-marinated lamb kebabs

pork
asian lettuce wraps
bacon-wrapped pork tenderloin medallions
banh mi
barbecued pulled pork
barbecued spareribs
carne adovada
crockpot pulled pork
franks and beans
garlic-mustard glazed skewers
herb roasted pork loin
honey ginger pork tenderloin
korean pork medallions with asian slaw
mushroom prosciutto lasagna
pasta with broccoli, sausage, and roasted red peppers
pigs in a blanket
pizza with brussels sprouts, bacon, and goat cheese
pizza with caramelized onions and fennel
pizza with figs, prosciutto, gorgonzola, balsamic and arugula
pizza with prosciutto, roasted tomatoes, and goat cheese
pizza with ricotta, caramelized onions, and prosciutto
pork chops loco moco
pork tenderloin with rhubarb sauce
potstickers
red beans and rice
sausage and spinach stuffed shells
sausage apple hash
sichuan green beans
stromboli
sweet potato mezzalune with sausage-ricotta filling
swiss chard, mushroom, sausage lasagna
tacos al pastor

seafood
bacon-wrapped scallops with port reduction
beer-battered fish
broiled salmon with marmalade-mustard glaze
california roll burgers
chipotle shrimp
crab towers with avocado and gazpacho salsas
crawfish, roasted tomato, and farmers cheese pizza
crispy bagel roll
fish tacos
grilled salmon with blueberry barbecue sauce
grilled shrimp and tomatillo enchilada casserole
jalapeno-baked fish with roasted tomatoes and potatoes
kung pao shrimp
mussels fra diavolo
pad thai
panko-crusted salmon
pan-seared halibut in white wine sauce with green beans and tomato-scallion relish
pan-seared shrimp with tomatoes and avocado
pasta puttanesca
pasta with salmon in pesto cream sauce
pepper-crusted salmon with wasabi dipping sauce
pissaladiere
poached salmon pasta salad
pomegranate-glazed salmon
quinoa puttanesca
quinoa with salmon, feta, and dill
salmon cakes
salmon clubs with avocado butter
salmon tacos with avocado-tomatillo slaw
scampi fra diavolo
seafood lasagna
shrimp and andouille over green chile cheese grits
shrimp and feta macaroni and cheese
shrimp burgers
shrimp ricotta ravioli
smoked salmon kale carbonara
soba bowls with tea-poached salmon and roasted broccoli
summer rolls
sushi bowls
sushi rolls
vietnamese shrimp and quinoa salad

vegetarian
african pineapple peanut stew
artichoke ravioli
baked ziti
black bean burgers
black bean quinoa salad with tomatillo salsa
black bean-roasted squash-goat cheese enchiladas
black bean squash burritos
braised white beans with zucchini, tomatoes, and potatoes
brown rice with black beans and cilantro
butternut squash and goat cheese ravioli with sage browned butter
butternut squash macaroni and cheese
carrot ricotta ravioli
cauliflower cheese pie with grated potato crust
cherry tomato cobbler with gruyere biscuits
chickpea and butternut squash salad
creamy brussels sprouts and mushroom lasagna
creamy taco mac
crockpot beans and rice
eggplant rollatini
farro and pine nut salad
fettuccine alfredo
ginger fried rice
green chile rellenos
green pea ravioli in lemon broth
grits, cheese, and onion souffles
lentil goat cheese burgers
lentil marinara
lentil tacos
macaroni and cheese
marinated roasted tofu
masa pancakes with chipotle salsa and poached eggs
pasta with asparagus and goat cheese
pasta with baked ricotta and sweet tomato sauce
pasta with broccoli, chickpeas, and garlic
pasta with brussels sprouts and pine nuts
pasta with cauliflower, walnuts, and ricotta salata
pasta with meyer lemon, creme fraiche, and parmesan
pasta with no-cook tomato sauce and fresh mozzarella
pasta with roasted red pepper sauce
pasta with tomatoes, swiss chard, and goat cheese
pasta with zucchini cream sauce
penne alla vodka
pesto
pizza bianca with goat cheese and greens
pizza with zucchini, goat cheese, and lemon
poblanos stuffed with black beans and cheese
potato tomato tart
pumpkin apple pizza
pumpkin goat cheese ravioli
quinoa black bean burrito bowls
quinoa patties
quinoa tabbouleh
quinoa with roasted brussels sprouts, pine nuts, and parmesan
red beans and rice
red kidney bean curry
rice noodle salad with peanut dressing
ricotta spinach tofu ravioli
roasted red pepper pasta salad with peas and beans
shitake mushroom and lentil asian tacos
soba salad with feta and peas
spicy mexican beans and rice
spinach artichoke pizza
spinach feta pine nut tart
squash kale pizza
spinach mushroom lasagna (slow cooker)
stovetop macaroni and cheese
taco pasta salad
toasted vegetable subs
tofu mu shu
tomato and four cheese lasagne
tomato mozzarella tart with basil crust
tuscan-style couscous salad
twice-baked potatoes with broccoli, cheddar, and scallions
vegetable curry
vegetable lasagna
vegetarian chili
vegetarian lasagna
wheat berries with caramelized onions, lentils, and feta
white bean avocado sandwich
whole wheat pasta with greens, beans, tomatoes, and garlic chips

side dishes
aligot (french mashed potatoes)
barbecue cowboy beans
braised artichokes with creamy dipping sauce
braised potatoes
brown rice
brussels sprouts braised in cream
butternut squash risotto
cauliflower cheese pie with grated potato crust
cauliflower with mustard lemon butter
cranberry grappa jelly
cranberry sauce with port and dried figs
fresh pasta
garlic-roasted mushrooms
gratin dauphinois
green chile mayonnaise
grilled artichokes
grilled potato and vegetable salad
hashed brussels sprouts
herb-roasted onions
marinated mushroom salad
mashed potatoes
mashed potatoes with kale
mashed potatoes with root vegetables
mulled wine cranberry sauce
pan-roasted asparagus
potato galette
pumpkin risotto
red pepper risotto
rice and peas
risotto with peas
risotto with swiss chard
roasted baby artichokes
roasted brussels sprouts
roasted brussels sprouts and butternut squash with bacon porter dressing
roasted carrots
roasted kale
roasted root vegetable stuffing
sautéed cabbage with hot sauce
sautéed shredded zucchini
sichuan green beans
slaw tartare
soft and sexy grits
spinach feta pine nut tart
summer vegetable gratin
twice-baked potato cups with caramelized shallots
twice-baked potatoes
yukon gold and sweet potato gratin
white wine gravy

savory breakfasts
bacon egg toast cups
bacon mushroom breakfast skillet
baked eggs with spinach and mushrooms
breakfast strata with sausage, mushrooms, and monterey jack
corned beef hash
country egg scramble
croque-madame
eggs in tomato sauce
egg sandwiches with goat cheese, scallions, and prosciutto
fried egg and sausage ciabbata breakfast pizzas
fried eggs with garlic yogurt sauce
gallitos
green chile huevos rancheros
hash browns with sauteed vegetables and poached eggs
migas
sausage and red pepper hash
scotch eggs
spinach, artichoke, and red pepper strata
steak and egg green chile hash
sweet corn hash
sweet potato hash
yogurt hollandaise

sweet breakfasts
apple pancakes with cinnamon butter
baked french toast
banana and peanut butter stuffed french toast
banana-nutella crepes
banana-walnut pancakes
basic pancakes
brandied berry crepes
carrot cake pancakes
cornmeal pancakes with cherry compote
dried fruit compote
fruit bruschetta
german apple pancake
lemon pancakes with blueberry syrup
lemon poppy seed waffles
multigrain pancakes with apple, cranberry and pecan topping
pumpkin oatmeal brulee
protein waffles
pumpkin pancakes
steel-cut oatmeal with maple sauteed apples
yeasted waffles

yeast bread
100% whole wheat sandwich bread
adapting bread recipes with whole wheat
anadama bread
bagels
caramel apple cinnamon rolls
cinnamon rolls
challah
country crust bread
country-style sourdough bread
crescent rolls
croissants (martha stewart – fresh yeast)
croissants (martha stewart – instant yeast)
croissants (tartine)
croissants (tartine bread)
danishes – pear almond and lemon ricotta
deli-style rye bread
english muffins
european-style hearth bread
focaccia
grilled pita
kaiser rolls
no-knead bread
olive oil bread
pain a l’ancienne
pain ordinaire
pigs in a blanket
pita
pizza
pizza dough (slow-ferment)
pull-apart stuffing knots
pumpkin cinnamon rolls
pumpkin yeast bread
rustic bread (comparison of 3 recipes)
sandwich rolls
sandwich thins
semolina bread
sopaipillas
sourdough bagels
spinach bread
stuffed sandwich rolls
tartine country bread
whole wheat bagels
whole wheat brioche
whole wheat challah

quick breads
apple cider doughnuts
apple muffins
banana coconut muffins
banana peanut butter muffins
blueberry muffins (comparison of 3 recipes)
bran muffins
brown soda bread
buttermilk scones
cheddar puffs with green onions
corn tortillas
cranberry orange muffins
cranberry orange scones
double coconut muffins
flaky biscuits
fresh strawberry scones
goat cheese scallion muffins
gougères
grapefruit honey scones
lemon ginger scones
lemon poppy seed muffins
lemon ricotta strawberry muffins
maple oatmeal scones
moo shu pancakes
oatmeal pancakes
oatmeal raisin muffins
peanut butter and jelly muffins
raspberry ricotta scones
rhubarb crumb coffee cake
rhubarb muffins
puff pastry dough
pumpkin ginger muffins
pumpkin scones
quick baking powder pizza dough
raspberry lemon petits fours
rhubarb scones
ultimate banana bread
whole wheat almond bread
zucchini bread

cookies
almond biscotti
banana caramel whoopie pies
belgian brownie bites
black bean avocado brownies
blackberry pie bars
blueberry and cream cookies
blueberry lemon date bars
brown sugar cookies
brownies (comparison of 4 recipes)
butterscotch peanut butter chocolate rice krispy treats
caramel apple cheesecake bars
chai snickerdoodles
cheddar shortbread
cheesecake thumbprint cookies
cinnamon macarons with apple buttercream
chocolate chip cookies (comparison of 4 recipes)
chocolate chip cookies (another comparison of 4 recipes)
chocolate chip cookies (Cook’s Illustrated’s Perfect)
chocolate chip cookie experiments
chocolate chunk oatmeal cookies with dried cherries and pecans
chocolate sandwich cookies
chocolate sugar cookies
cocoa nib peanut butter bites
confetti cookies
cranberry swirl shortbread
cream cheese brownies
cream cheese chocolate chip cookies
cream cheese spritz
deep dark chocolate cookies
devil’s food cookie butter sandwiches
double/triple chocolate cookies
gingerbread cookies
glazed lemon cookies
green tea macarons
hazelnut dried cherry biscotti
key lime bars
lemon bars (comparison of 3 recipes)
lemon cream cheese bars
lemon ricotta cookies
lemon squares
lime meltaways
maple nutmeg cookies
mocha biscotti
noir bars
orange-oatmeal-currant cookies
orange vanilla creamsicle whoopie pies
oreo cheesecake cookies
palmiers
parmesan bacon crackers
pumpkin biscotti
pumpkin oatmeal cookies
raspberry bars
raspberry cream cheese brownies
red velvet whoopie pies
roll-out sugar cookies (comparison of 4 recipes)
salted brown butter rice crispy treats
slice and bake brown sugar cookies
s’mores bars
strawberry crinkle cookies
strawberry white chocolate brownies
triple chocolate espresso brownies
snickerdoodles
walnut cinnamon slices
wheatmeal shortbread cookies
white chocolate macadamia nut cookies
whole wheat biscotti with pistachios, apricots, chocolate, and lavender
whole wheat chocolate chip cookies

cake and frosting
almond lemon cream cheese coffee cake
amaretto cheesecake
apple cake
applesauce snack cake
banana cake with cream cheese frosting
banana cream pie cupcakes
bittersweet chocolate and pear cake
blackberry cake with raspberry filling and cream cheese frosting
bourbon pound cake
bourbon pumpkin cheesecake
brown butter peach shortbread
buche de noel
candy corn cheesecake
cappuccino fudge cheesecake
cheesecake (comparison of 3 recipes)
cheesecake squares with sour cream topping
chocolate chip cookie dough cupcakes
chocolate frosting (comparison of 3 recipes)
chocolate oreo blackberry cake
chocolate port wine cake
chocolate stout cake
cinnamon zucchini cake with cream cheese frosting
classic pound cake
coconut cake
confetti cake
cream cheese pound cake
dulce de leche cupcakes
eggnog cupcakes
gingerbread cake
goat cheese almond strawberry cheesecake
guinness chocolate cupcakes with irish cream buttercream
hershey’s perfectly chocolate chocolate cake
kentucky butter cake
key lime cheesecake
lemon cake with lemon curd filling
lemon cheesecake
lemon meringue cake
lemon pound cake
maple walnut cupcakes
margarita cupcakes
mixed berry buttermilk bundt cake
old-fashioned chocolate layer cake
pumpkin chocolate chip bars
pumpkin cupcakes (comparison of 3 recipes)
raspberry-swirled cheesecake cupcakes
red velvet cake (comparison of 5 recipes)
rhubarb snack cake
rhubarb sour cream pound cake
spiced layer cake
strawberry and chocolate cupcakes
strawberry buttercream
strawberry buttermilk cake
strawberry cake (comparison of 2 recipes)
strawberry champagne cupcakes
strawberry cheesecake
strawberry cream cake
strawberry lemonade bars
strawberry shortcake cupcakes
sweet potato cake
tiramisu
triple chocolate cupcakes (comparison of 2 recipes)
vanilla bean cupcakes
vanilla icing/buttercream (comparison of 4 recipes)
white cake (comparison of 3 recipes)
white cake (another comparison of 3 recipes)
yellow cake (comparison of 3 recipes)

pies and tarts
apple brandy hand pies
apple-cranberry pie
apple galette
apple slab pie
apple tart
banana cream pie (bon appetit)
banana cream pie (cook’s country)
banana cream pie (tartine)
berry jam and chocolate mousse tart
bittersweet chocolate pumpkin tart
blackberry plum streusel pie
blueberry pie
chocolate cream pie
chocolate hazelnut tarte soleil
coconut cream pie (tom douglas)
coconut cream tart
cranberry almond crostata
easy foolproof pie dough
lavender almond peach tart
lemon curd tart
marbled pumpkin cheesecake tart
passion fruit meringue tart
peach raspberry galette
pumpkin pie
strawberry balsamic slab pie
strawberry cream pie
strawberry poptarts
strawberry rhubarb pie
summer berry pie

fruit desserts
clafoutis
cranberry nut dessert
strawberry rhubarb crisp bars

custard, pudding, ice cream
beer ice cream
blackberry swirl ice cream
bourbon ice cream
brown rice pudding
chocolate mousse (comparison of 3 recipes)
coffee gelato
creme caramel/flan
green tea crème brûlée
honey ice cream
maple pots de creme
mango cream puffs
meyer lemon semifreddo
prosecco raspberry gelee
rice pudding
strawberry daiquiri ice cream
strawberry lemon sorbet
stuffed mascarpone strawberries
tapioca pudding (comparison of 3 recipes)
vanilla ice cream

candy
buckeyes
candied orange peel
chocolate friands
chocolate truffles
pumpkin seed brittle
salted chocolate caramels
vanilla bean caramels
white chocolate lemon truffles

decorated sugar cookies
christmas star wars characters
radiation symbols and suits
star wars characters
wedding cakes

miscellaneous
homemade mustard
roasted rhubarb jam

ginger-jazzed brownies

ginger brownies 5

I wasn’t confident in the ginger / chocolate combo, so rather than make a full batch of potentially less-than-perfect brownies to share at work, I made a just a small portion of the recipe and kept them for myself. Granted, my coworkers will eventually eat nearly anything sugary that finds its way into our kitchen (the same day that I brought in dulce de leche cupcakes, someone put a basket of Twinkies out; the cupcakes went faster, but the Twinkies went), but I have my standards, you know.

ginger brownies 1

I needn’t have worried. The ginger flavor was so subtle as to be essentially invisible. I might have been disappointed by that, but I was so pleased to have a mini-batch of deep chocolately and meltingly tender brownies all to myself that I had no reason to complain.

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Clivia, who chose these for Tuesdays with Dorie, has the recipe posted. Except for making only a third of it, I followed it exactly. It resulted in a very good regular brownie. However, if you want your brownies to have any ginger kick, you’ll want to increase the ginger; I would double both the ground and fresh ginger.

One year ago: Caramel Pumpkin Pie
Two years ago: Allspice Crumb Muffins
Three years ago: Pumpkin Muffins

ginger brownies 6

chocolate chocolate chunk muffins

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How is a muffin different from a cupcake? Let me count the ways.

1) Frosting: A cupcake without frosting is just wrong. Muffins, while sometimes glazed, are never served with a tall swirl of sugary icing. But cupcakes with a coating of soft glaze are beautiful as well.

2) Add-ins: Many muffins have some textural contrast, whether it’s chunks of fruit or bran or poppy seeds. Most cupcakes are smooth-textured; fruit is pureed, chocolate is melted. But what about pumpkin muffins? Or carrot cake?

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3) Mixing method and texture: The classic cake mixing method starts with sugar beaten into softened butter, which is smoothed with egg, then thickened with flour and leaveners. It results in an even-textured, fluffy cake. Muffins, by contrast, are usually made by whisking together the dry ingredients, separately whisking together the wet ingredients, and then folding the two together. The resultant texture is coarse with large air pockets. But not all cakes are mixed with the cake method, and not all muffins are mixed with the muffin method.

4) Course: Cupcakes are dessert. Muffins are breakfast.

So while, by this set of guidelines, these chocolate chocolate chunk muffins do seem to be muffins, they could certainly pass for dessert. Or, if you can’t get enough of their sweet, tender, moist crumb and rich bites of solid chocolate, enjoy them for both breakfast and dessert. I know I did.

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One year ago: Tarte Noire
Two years ago: Tribute to Katherine Hepburn Brownies
Three years ago: Blueberry Pie

Printer Friendly Recipe
Chocolate-Chocolate Chunk Muffins (from Dorie Greenspan’s Baking: From My Home to Yours, for Tuesdays with Dorie)

Makes 12 muffins

Two ounces of chocolate chunks mixed into the dough is a restrained amount that reflects the breakfast intentions of these muffins. For more richness, feel free to increase that up to as much as 6 ounces. I mixed in some white chocolate as well.

6 tablespoons (¾ stick) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped
2 cups (9.6 ounces) all-purpose flour
⅔ cup (4.67 ounces) sugar
⅓ cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups buttermilk
1 large egg
2 teaspoon pure vanilla extract

Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough — a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds.

Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.

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TWD and DB Recipes

Some of these recipes I’ve loved, and some I haven’t been as enthused about.  Since they were chosen for me to make by someone else, they don’t necessarily reflect the types of food I would normally blog about.  Therefore, I am keeping them separate from my main Recipes page.  Recipes that I’ve made independently and happen to overlap with a baking group appear on both pages.

I’ve marked my favorites with an asterisk.

Tuesdays with Dorie

-Quick Breads
Allspice Crumb Muffins
Apple Cheddar Scones
Apple Nut Muffin Cake
Basic Biscuits
Blueberry Crumb Cakes
Cappuccino Muffins
Cardamom Crumb Cake
Carrot Spice Muffins
Chocolate-Chocolate Chunk Muffins
Citrus Sunshine Currant Muffins
Coco-Nana Muffins
Coconut Scones
Coffee Break Muffins
Corniest Corn Muffins
Cornmeal Bacon Loaf
Flip-Over Cherry Cake
Fresh Mango Bread
Great Grains Muffins
Honey Nut Scones
Lemon Poppy Seed Muffins
Maple Cornmeal Biscuits
Oatmeal Breakfast Bread
Oatmeal Nutmeg Scones
Orange Berry Muffins
Peaches and Cream Scones
Pecan Sour Cream Biscuits
Pumpkin Muffins
Savory Corn and Pepper Muffins
Sweet Cream Biscuits
Sweet Potato Biscuits
Toasted Almond Scones

-Yeast Breads
Brioche Plum Tart*
Brioche Raisin Snails
Golden Brioche Loaves
Kugelhopf
Pecan Honey Sticky Buns*
Raisin Swirl Bread

-Cookies
Applesauce Spice Bars
Bittersweet Brownies
Brownie Buttons
Brown Sugar Honey Madeleines*
Brrrownies
Buttery Jam Cookies
Cafe Volcano Cookies
Caramel Crunch Bars
Chewy Chunky Blondies
Chipster-Topped Brownies
Chockablock Cookies
Chocolate Allspice Cookies
Chocolate Chip Cookies
Chocolate Hazelnut Biscotti
Chocolate Madeleines
Chocolate Oatmeal Almost-Candy Bars
Chocolate Oatmeal Drops
Chocolate Whopper Malted Drops*
Chunky Peanut Butter and Oatmeal Chocolate Chipsters*
Classic Brownies
Cocoa Almond Meringues
Coconut Butter Thins
Cottage Cheese Pufflets
Chocolate Chunkers
Cornmeal Shortbread Cookies
Dulce de Leche Duos*
Earl Grey Madeleines
Espresso Cheesecake Brownies
Espresso Chocolate Shortbread
French Chocolate Brownies*
Ginger-Jazzed Brownies
Gingered Carrot Cookies*
Granola Grabbers
Honey Nut Brownies
Honey-Wheat Cookies
Kid’s Thumbprints
Lenox Almond Biscotti
Linzer Sablés
Midnight Crackles
Mrs. Vogel’s Sherben
Peanut Butter Blondies
Peanut Butter Crisscrosses
Pecan Powder Puffs
Quintuple Chocolate Brownies
Rick Katz’s Brownies for Julia Child
Rugelach*
Sablés
Salt and Pepper Cocoa Shortbread
Snickery Squares*
Sour Cream Chocolate Cake Cookies*
Sugar-Topped Molasses Spice Cookies
Thumbprints for Us Big Guys*
Traditional Madeleines
Translucent Maple Tuiles
Tribute to Katharine Hepburn Brownies
White Chocolate Brownies
World Peace Cookies

-Cakes
All-in-One Holiday Bundt Cake
Almost Fudge Gateau
Apple Coconut Family Cake
Banana Bundt Cake
Berry Surprise Cake
Black and White Banana Loaf
Black and White Chocolate Cake
Brown Sugar Apple Cheesecake*
Brown Sugar Blueberry Plain Cake
Caramel Peanut-Topped Brownie Cake
Cardamom Crumb Cake
Carrot Cake
Cherry-Fudge Brownie Torte
Chocolate Amaretti Torte
Chocolate Caramel Chestnut Cake
Chocolate Chip Bundt Cake*
Chocolate Cupcakes
Chocolate Whiskey Cake*
Cocoa-Buttermilk Birthday Cake
Coconut Roasted Pineapple Dacquoise
Coconut Tea Cake
Cranberry Shortbread Cake*
Date Nut Loaf
Devils Food White-Out Cake*
Dimply Plum Cake
Double Apple Bundt
Dressy Chocolate Cake
Far Breton
Fluted Polenta and Ricotta Cake
French Yogurt Cake
Fresh Ginger and Chocolate Gingerbread
Gooey Chocolate Cakes
Lots of Ways Banana Cake
Low and Lush Chocolate Cheesecake
Marbled Loaf Cake
Milk Chocolate Bundt Cake
Mocha Walnut Marbled Bundt Cake
Nutty Chocolately Swirly Sour Cream Bundt Cake
Peach Upside Downer
Peanut Butter Torte
Perfect Party Cake*
Perfection Pound Cake
Rum-Drenched Vanilla Cake
Swedish Visiting Cake
Tall and Creamy Cheesecake*

-Pies and Tarts
All-American All-Delicious Apple Pie
Alsatian Apple Tart
Apple Pie Cake*
Banana Cream Pie*
Blueberry Pie
Butternut Squash Pie
Caramel Pumpkin Pie
Chocolate Cream Tart
Chocolate-Crunched Caramel Tart
Classic Berry Tart
Cranberry Apple Galette
Crunchy and Custardy Peach Tart
Florida Pie
Fold-Over Pear Torte
French Pear Tart
Fresh Orange Cream Tart
Hidden Berry Cream Cheese Torte
Ice Cream Pie
La Palette’s Strawberry Tart
Lemon Cream Tart
Lime Cream Meringue Pie
Normandy Apple Tart*
Parisian Strawberry Tartlets*
Pecan Pie*
Puffed Poached Pear Tart
Rosy Poached Pear and Pistachio Tart
Soft Chocolate and Berry Tart*
Sour Cream Pumpkin Tart*
Summer Fruit Galette
Tart Fine
Tart Noire*
Tartest Lemon Tart*
Thanksgiving Twofer Pie*
Toasted Coconut Custard Tart
Tourtely Apple Tart

-Fruit Desserts
Cherry Rhubarb Cobbler
Cran-Apple Crisps
Devilish Shortcakes
Flaky Apple Turnovers
Mixed Berry Cobbler*
Strawberry Double Crisp*
Tender Shortcakes
Tropical Crumble

-Custards and Ice Cream
Berry Chocolate Ice Cream
Blancmanger
Blueberry Sour Cream Ice Cream
Bourbon Bread Pudding
Burnt Sugar Ice Cream
Butterscotch Pudding
Cappuccino Cream Puff Rings
Caramel Pots de Creme
Caramel-Topped Flan
Cherry Bread Pudding
Chocolate Banded Ice Cream Torte
Chocolate Bread Pudding
Chocolate Ganache Ice Cream*
Chocolate Pots de Creme
Chocolate Pudding
Chocolate Sorbet
Chocolate Souffle
Crème Brûlée*
Floating Islands
Ice Cream Tart
Honey Peach Ice Cream
Lemon Cup Custard
Marshmallows
Rice Pudding
Split-Level Pudding
Vanilla Ice Cream

Bread Bakers Apprentice
Anadama Bread
Artos (Greek Celebration Bread)
Sourdough Bagels*
Brioche*
Casatiello*

Daring Bakers
Caramel Cake
Cheesecake Pops
Croissants (Tartine)*
Danish Braids
Eclairs
Filbert Gateau with Praline Buttercream
French Bread (Julia Child)
Lavash Crackers
Lemon Meringue Pie
Perfect Party Cake*
Pizza Dough (Peter Reinhart)
Orange Vanilla Opera Cake
Vanilla Bean Caramels*
Yule Log

caramel cake

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This will be my last Daring Baker entry. I’ve enjoyed being a member for the past year, and I learned something useful from every single recipe I’ve made for the group. However, between Tuesdays with Dorie and the Daring Bakers, the assigned baking recipes are starting to overwhelm me. I came really close to not making this cake, simply because I had pumpkin pie left from Thanksgiving, plus four types of cookies and two types of cupcakes in the freezer. I just couldn’t justify putting much time into making a dessert that we really didn’t need.

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However, Erin convinced me that the recipe wasn’t difficult, and that I should be able to scale it back without adverse affects. (Based on warnings from this month’s hosts, Dolores, Alex, and Jenny, I was concerned that the recipe was going to be finicky.) She was right. This cake required only a little more time than an average cake recipe.

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Plus a little extra effort for me, because I screwed up the caramel syrup the first time. The only times I have ever had a problem with caramel are this cake and the filbert gateau – I don’t know what it is with Daring Baker recipes and crystallized caramel. The second time I made the syrup, I doubled the amount of water I added with the sugar and tweaked the cooking method just a little. I left the amount of water at the end the same, under the assumption that all of the water that’s added with the sugar evaporates before the sugar starts to caramelize. This time I made a nice smooth caramel.

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I considered skipping the frosting, but I don’t have much experience with browned butter, so I wanted to try it. It was interesting – it had an unusual texture. I didn’t add all of the powdered sugar, and I found that no amount of the caramel syrup was going to give me the smoothness I was hoping for, so I ended up adding a fair amount of heavy cream. Even then, the frosting was kind of dry and greasy at the same time. I couldn’t seem to spread it on the cake; I ended up using my fingers to pat it down.

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The cake was great. A nice fluffy, even texture, with a flavor reminiscent of my favorite pound cake. The frosting wasn’t bad, although it just didn’t seem quite right. Still, I’m glad I took the time to make this cake, and I’m glad I was a member of the Daring Bakers for the previous year. It was a fun and valuable experience.

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Caramel Cake with Caramelized Butter Frosting (adapted slightly from Shuna Fish Lydon for Baking Bites)

Makes 12 servings

Caramel Syrup:
2 cups sugar
1½ cup water, separated

1. In a small stainless steel saucepan with tall sides, mix ½ cup water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until dark amber and smoking slightly.

2. Very carefully pour in remaining 1 cup of water. Caramel will jump and sputter about.

3. Whisk over medium heat until it has reduced slightly and feels sticky between two fingers.

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

Caramel Cake:
10 tablespoons unsalted butter at room temperature
1¼ cups granulated sugar
½ teaspoon kosher salt
1/3 cup Caramel Syrup (recipe follows)
2 each eggs, at room temperature
splash vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
1 cup milk, at room temperature

1. Preheat oven to 350F. Butter one tall (2 – 2.5 inch deep) 9-inch cake pan. Sift flour and baking powder.

2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy. Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform. Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

3. Place cake pan on cookie sheet or half-sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Caramelized Butter Frosting:
12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

1. Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

2. Pour cooled brown butter into mixer bowl. In a stand mixer fitted with a paddle or whisk attachment, add confectioner’s sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream or caramel syrup. Repeat until mixture looks smooth and all confectioner’s sugar has been incorporated. Add salt to taste. (Caramelized butter frosting will keep in fridge for up to a month. To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light.)

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