Monthly Archives: November 2015

Chocolate Pumpkin Bark

Chocolate Pumpkin Bark

Chocolate Pumpkin Bark

Another day of student meetings, hence another day to experiment with pumpkin recipes. I love making “bark” around the holidays – it’s so easy and always well received. It occurred to me to try to create a pumpkin bark. I searched for recipes and there’s actually quite a bit of variety. Some recipes don’t use any pumpkin at all (just pumpkin pie spice), some use a candy base instead of chocolate, some look really healthy and hearty with nuts, seeds, and dried fruit, and some were very festive looking for Halloween. I encourage searching the many possibilities. As is typical, I morphed two recipes and adapted a bit for my liking and or what I had. I used semi-sweet chocolate (chips) because that’s what I had on hand, but I think I would prefer this made with milk chocolate. The semi-sweet (and also dark chocolate) has a more pronounced flavor which, in my opinion, distracted a little bit from the pumpkin flavor – and I was looking to have pumpkin be the star. Another option would be to do a layer of white chocolate on the bottom – this would be pretty and very festive for Halloween, but I’m not the biggest fan of the flavor of white chocolate. Whatever chocolate you use, choose a good quality. Anyway, here’s what I made:

INGREDIENTS:

  • 2 Cups Milk or Semi-Sweet Chocolate (chips, chunks, or block broken into pieces)
  • 1 1/2 Cups White Chocolate (chips, chunks, or block broken into pieces)
  • 1/2 Cup Pumpkin Puree (unsweetened)
  • 1 1/2 tsp. Pumpkin Pie Spice

INSTRUCTIONS:

Mix together pumpkin puree and spice mix in a small bowl – set aside.pumpkin and spice combined Line a baking sheet with wax or parchment paper. Melt your darker chocolate (either in a double boiler* or in the microwave). Melted chocolatePour the melted chocolate onto the baking tray and spread to a thickness of about 1/4 inch. The chocolate will not go all the way to the edges of the pan, and don’t worry about trying to make straight edges. Melt the white chocolate – if using the microwave, be careful not to overheat; white chocolate can be very sensitive. white chocolate chipsAdd the pumpkin mixture to the melted white chocolate. pumpkin and melted white chocolate combinedPour the white chocolate/pumpkin mixture over the spread chocolate on the baking sheet pour pumpkin white chocolate over bottom layerand use a knife or fork to swirl the top layer in with the bottom layer.swirled together Refrigerate until the chocolate is set. When hardened, break into pieces. break into piecesStore bark in the refrigerator to keep from melting.

*If you don’t have a double boiler, you can place a heat-proof bowl on top of a pot of water (water should just reach the bottom of the bowl).

Pumpkin Muffins (Revisited)

Frosted Pumpkin Muffin

Frosted Pumpkin Muffin

I decided to revisit my pumpkin muffin recipe-it’s not that I’ve run out of things to make with pumpkin, (gnocchi, fettucini, mousse, and many others are still on my list to try) but I had to make treats for my students today, and muffins are usually well received. I love my other pumpkin spice muffin recipe because it’s bold and has great flavor, but it yields a denser heartier muffin. Today I wanted a muffin that bordered on being a cupcake. I made a couple of adjustments (borrowing a bit from my pumpkin cake recipe) to achieve a lighter airier pumpkin muffin. (Despite achieving “lighter” muffins, I still felt it prudent to work a 5K “muffin run” into my day)!  Because pumpkin has a fairly high water content, I increased the amount of baking powder in the recipe, sifted the flour, and used baking (also called “superfine”) sugar. I did still use a fair amount of spice, but it was really the pumpkin flavor that shined through. And, of course, because these muffins were to be devoured by teenagers, I frosted them (I really frosted them!). It would be interesting to do a side-by-side taste test, but for now, I’m just happy that this batch was well received. (Makes 12-16).

INGREDIENTS:

  • 3  2/3 Cups Flour (sifted)
  • 1 Tbsp. and 1 tsp. Baking Powder
  • 1 tsp. Ground Cinnamon
  • 1/2 tsp. Ground Ginger (plus more for frosting – see below)
  • 1/2 tsp. Ground Nutmeg
  • 1/2 tsp. Salt
  • 1/2 Cup (1 stick) Unsalted Butter
  • 1 1/3 Cups Baker’s (superfine) Sugar (substitute regular if necessary)
  • 4 Eggs
  • 1  15-oz. Can Pumpkin Puree

For the Frosting:

  • 4 Oz. Cream Cheese (at room temperature)
  • 4 TBS. Unsalted Butter (at room temperature)
  • 1 tsp. Ground Ginger
  • 1 tsp. Vanilla
  • 1/2 Lb. (approx.) Confectioners (Powdered) Sugar

INSTRUCTIONS:

Preheat oven to 400 Degrees. Sift together flour, baking powder, cinnamon, ginger, nutmeg and salt in a medium bowl – set aside.sift flour

In a large bowl, or the bowl of a stand mixer, add butter and sugar.cream together butter and sugar Cream together butter and sugar (if using stand mixer, use paddle attachment) until well combined.  Add eggs one at a timeAdd the eggs one at a time, beating after each addition. Add the pumpkin puree and beat again.Mix in pumpkin Add the flour mixture in 3 parts and mix until thoroughly combined.

Line a muffin tin(s) with paper liners. Fill each muffin cup at least 3/4 full (I filled nearly to the top). Ready for ovenPlace on center rack of preheated oven and bake for 10 minutes. After 10 minutes, reduce oven temperature to 375 degrees and bake for an additional 10-15 minutes (check for doneness by inserting a toothpick into the center of a muffin – it should come out clean). out of the ovenRemove muffins from tin and set on a cooling rack. In the meantime, prepare the frosting.

Combine butter, cream cheese, vanilla and ground ginger in a bowl and beat until creamy. Add powdered sugar until desired consistency is achieved (I prefer a soft, creamy frosting, but if you want to pipe the frosting on, you’ll want to use more sugar).Frosting

Spread or pipe frosting onto cooled muffins (I don’t mind frosting when the muffins are still a little warm, but the frosting can be a bit drippy).

Enjoy!

 

 

 

Pumpkin Popovers with Maple Butter

Pumpkin Popovers

Pumpkin Popovers

Yes, the pumpkin obsession continues! Apparently, I am not alone in my reverie for all things pumpkin; I’ve received quite a bit of feedback from friends and readers who have expressed their love of pumpkin. I wonder if it’s the taste of the pumpkin alone, or possibly something more than that that makes me swoon for pumpkin anything. My childhood (and adult)  Halloween memories are quite magical, so maybe that’s an underlying factor. And there’s something about fall and the harvest season that brings out a thankfulness which maybe contributes to my reverie.

Well, enough of that – on to the popovers. As I mentioned in my regular popover post, these airy gems are a favorite in my family. They’re really quite easy to make and they are a fast alternative to traditional dinner rolls which require “rising time.” I altered my regular popover recipe to include pumpkin puree, traditional pumpkin spice (cinnamon, nutmeg, cloves) and added just a touch of sugar for fun. These popovers are not really sweet – you could increase the sugar or add maple syrup or agave nectar if you’re looking for more sweetness, but I like them just the way they are. The addition of the pumpkin puree does change the texture of the batter, and the finished product is a little less light, but not doughy and still light enough to legitimately be a popover.

INGREDIENTS:

  • ¾ Cup plus 2 TBS Milk (not skim)
  • 2 TBS Pumpkin Puree
  • 2 Eggs
  • 1 TBS Unsalted Butter (melted)
  • 1 Cup All Purpose Flour
  • 1 tsp Pumpkin Pie Spice
  • ¼ tsp. Salt
  • 1 TBS. Sugar
  • Butter or Butter Spray to grease tins

INSTRUCTIONS:

Preheat oven to 450 degrees. Add milk, pumpkin, eggs and melted butter to the blender and blend until well combined and smooth. Add the flour, pumpkin pie spice, salt, and sugar and blend again until smooth and bubblyMix in blender 1. Place a muffin tin or popover pan in the preheated oven for 2-3 minutes until hot. Remove the tin from the oven and thoroughly grease each mold with butter or nonstick spray. Grease tinTurn the blender back on for 10 seconds to re-mix the batter. Pour batter into the tin filling each section 3/4 full. Place the tin inthe oven and bake for 15 minutes – DO NOT OPEN THE OVEN DURING BAKING PROCESS. After 15 minutes, lower the temperature to 350 degrees and bake for another 15 minutes. Remove from oven and remove popovers from tin when just cool enough to handle (I like to serve them hot, and I have very heat tolerant fingertips, so I do this almost immediately). Out of over)Serve warm. (You may want to poke a small hole in each popover or warn guests that steam will escape when broken open).individual popover

MAPLE BUTTER:

Combine 1/2 cup of softened butter and 1/4 cup of maple syrup (use a stand or handheld electric mixer for best results).Maple butter

popover with butter