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Monthly Archives: October 2009

Coconut Spiced Kissed Pumpkin Pie – All Through The Year Cheer & Flavor of the Month

All Through The Year Cheer Fall

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This is a very exciting day for me. Today is the first official round-up of All Through the Year Cheer! Faith will have a MckLinky up on her page today and all you need to do is submit ANY recipe that says Falls to you. It can be a baked good, savory dish, drink…whatever you want. This is very excting for Faith and I and we can’t wait to see what everyone submits. Also there is a great prize that will be awarded to one lucky person who submits their Fall recipe 🙂

Ok now onto my recipe for the event. Coconut and pumpkin = delicious. That is my opinion after making this pie. The pie has the “classic” pumpkin pie spices but is jazzed up with the addition of coconut milk and hazelnut paste. I decided to do a graham cracker crust because I was lazy thought it would be a good texture along side the creamy pumpkin filling. I also made my pies into little tarts instead of making one large pie. I find that in a household of two it’s easier to give neighbors small tarts instead of slices of pie. For the pumpkin filling I used some of my homemade puree but canned pumpkin could work here too. Instead of the classic whipped cream I opted for a little brown sugar ice cream to accompany my pie. It was amazing! The deep sugar taste of the ice cream paired nicely with deep spices from the pie. Enjoy!!!

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Coconut Spiced Kissed Pumpkin Pie:

1 graham crust (recipe at bottom)

1 1/2 C. hazelnuts – toasted

1/2 C. brown sugar (I used dark brown)

1 T. pumpkin pie spice blend (I made my own recipe at bottom)

1 t. salt

1 T. arrowroot or cornstarch

1 1/2 C. roasted pumpkin puree or canned pumpkin

1 t. vanilla extract

3 extra large eggs – lightly beaten

1 C. coconut milk

Preheat oven to 350 degrees, racks in the middle.

Puree 1 1/2 cups of the toasted hazelnuts in a food processor until they turn into a hazelnut paste, past the ‘crumble’ stage. Set aside. Chop the remaining 1/2 cup of hazelnuts and set aside seperately, these will be sprinkled on top after the pie is baked.

To make the pumpkin pie filling, whisk together the brown sugar, pumpkin pie spice blend, salt, and arrowroot. Stir in the pumpkin puree, and vanilla. Now stir in the eggs and coconut milk until just combined. Set aside.

Before filling the pie crust, crumble the hazelnut paste on top of the pie dough into the pie plate, quickly and gently press it into a thin layer across the bottom creating a layer of hazlenuts that will sit between the dough and the filling. Using the last egg gently brush the decorative edges of the pie dough. Use a fork to prick the pie dough a few times to prevent air bubbles. Fill the pie crust with the filling and bake for about 50 minutes – the center of the pie should just barely jiggle when you move the pie – the edges should be set.

Let the pie cool a bit, this makes slicing less messy. Serve straight or with a dollop of sweetenend whipped cream or ice cream.

Makes one 9 or 10-inch pie.

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Graham Cracker Crust:

2 C. graham cracker crumbs

1/3 C. melted butter

2 T. honey

Mix all together in food procesor. Then press into a 9-inch pie pan (or tart pans) and proceed with filling.

Pumpkin Pie Spice:

1 T. freshly ground cassia cinnamon

3/4 t. freshly ground allspice

scant 1/2 t. freshly ground cloves

1 1/2 t. ground ginger (pre ground)

Use a coffee grinder to separately grind each of the following: cinnamon, allspice, and cloves. Smash the cinnamon a bit before grinding it. The spices should be powder-fine, and sifted into a bowl together. Stir in the ground ginger, and use in any recipe calling for a pumpkin pie spice blend.

Source: 101 Cookbooks

Remember to Submit your Recipes to Faith!!!

I also submitted this recipe for Flavor of the Month.

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October 2009 Daring Bakers' Challenge – Macarons

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The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

How did I feel about making macarons? Intimidated was the first feeling I got. I thought to myself “I can’t do this! I always hear how much of a pain in the ass they are to make!”  Was I wrong? Yes! They were a lot of fun to make and not as hard as I originally thought they would be.  I worked on them one lazy morning and by the afternoon I was rewarded with cute little cookies with adorable little feet.  I decided to do a vanilla bean flavor because I just bought a half pound of beans and needed a good excuse to start using them 🙂 To fill my macarons I used Nutella. I know I should have made a ganache but I was lazy and saw my jar of Nutella being neglected so I went with it 🙂

One of the best things about making these macarons is that Tartelette even said they looked great….hooray! If you don’t know who Tartelette is then you need to head on over to her site immediately! That women can make one mean macaron 🙂

Enjoy!!!!!

Also please remember that on the 28th Faith will be collecting submissions for our All Through the Year Holiday Cheer event.  There will be an awesome prize rewarded to the winner 🙂

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Equipment required:
• Electric mixer, preferably a stand mixer with a whisk attachment
• Rubber spatula
• Baking sheets
• Parchment paper or nonstick liners
• Pastry bag (can be disposable)
• Plain half-inch pastry bag tip
• Sifter or sieve
• If you don’t have a pastry bag and/or tips, you can use a Ziploc bag with the corner snipped off
• Oven
• Cooling rack
• Thin-bladed spatula for removing the macaroons from the baking sheets
• Food processor or nut grinder, if grinding your own nuts (ouch!)

Ingredients
Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)

Directions:

1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
7. Cool on a rack before filling.

Yield: 10 dozen.

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October 2009 Daring Bakers’ Challenge – Macarons

Copy of IMG_1527 (Medium)

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

How did I feel about making macarons? Intimidated was the first feeling I got. I thought to myself “I can’t do this! I always hear how much of a pain in the ass they are to make!”  Was I wrong? Yes! They were a lot of fun to make and not as hard as I originally thought they would be.  I worked on them one lazy morning and by the afternoon I was rewarded with cute little cookies with adorable little feet.  I decided to do a vanilla bean flavor because I just bought a half pound of beans and needed a good excuse to start using them 🙂 To fill my macarons I used Nutella. I know I should have made a ganache but I was lazy and saw my jar of Nutella being neglected so I went with it 🙂

One of the best things about making these macarons is that Tartelette even said they looked great….hooray! If you don’t know who Tartelette is then you need to head on over to her site immediately! That women can make one mean macaron 🙂

Enjoy!!!!!

Also please remember that on the 28th Faith will be collecting submissions for our All Through the Year Holiday Cheer event.  There will be an awesome prize rewarded to the winner 🙂

Copy of IMG_1514edit (Medium)

Equipment required:
• Electric mixer, preferably a stand mixer with a whisk attachment
• Rubber spatula
• Baking sheets
• Parchment paper or nonstick liners
• Pastry bag (can be disposable)
• Plain half-inch pastry bag tip
• Sifter or sieve
• If you don’t have a pastry bag and/or tips, you can use a Ziploc bag with the corner snipped off
• Oven
• Cooling rack
• Thin-bladed spatula for removing the macaroons from the baking sheets
• Food processor or nut grinder, if grinding your own nuts (ouch!)

Ingredients
Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)

Directions:

1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
7. Cool on a rack before filling.

Yield: 10 dozen.

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Pumpkin Cheesecake Crumble Squares – All Through The Year Holiday Cheer

All Through The Year Cheer Fall

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To Pumpkins at Pumpkin Time by Grace Cornell Tall

Back into your garden-beds!
Here come the holidays!
And woe to the golden pumpkin-heads
Attracting too much praise.

Hide behind the hoe, the plow,
Cling fast to the vine!
Those who come to praise you now
Will soon sit down to dine.

Keep your lovely heads, my dears,
If you know what I mean…
Unless you want to be in pie,
Stay hidden or stay green!!

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Pumpkin desserts are overflowing out of my kitchen.  I recently purchased an adorable cheese pumpkin and have been using up all it’s wonderful deliciousness.  If you have never roasted a pumpkin before I suggest giving it a try.  Although there are a few rules you should follow.

– NEVER use  carved pumpkins to cook with…you risk getting or giving someone food poisoning and in the words of Alton Brown, that is not good eats.

– Jack-o-lantern pumpkins are for decoration not for eating. If you have ever cleaned out a jack-o-lantern you will notice they are pretty hollow in the inside and this is because they are grown for size and a thin shell to carve into…not for flavor.

– Use sugar or cheese pumpkins. They are grown for their insides and have a thicker shell packed all the way through with pulp.

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Also I just recently learned there is a canned pumpkin shortage!  So this means there is even a bigger reason to use fresh.  Who wants to be fighting someone in the grocery store for the last can of pumpkin? I know I don’t! Although I might like seeing someone else in an argument over canned pumpkin….as long as I was not involved!  🙂 So hit up your local farmers market and find some great sugar or cheese pumpkins for all your baking needs.  Oh one more thing I learned about canned pumpkin…….

IT IS NOT PUMPKIN!!!

It’s actually a squash variety called Dickinson.  Personally I was not that upset when I learned this but I found it interesting.  To be completely honest a cheese pumpkin is a moschata squash so I can see how the lines get blurred.  In fact the difference between pumpkin and squash in many cases is very small.  You can read about this here and to learn more about cheese pumpkins click here.

Ok now onto food! These cheesecake bars cooked up easy and the flavor is amazing. I was a little leery of the sour cream mixture on top, thinking it would be too tangy, but boy was I wrong. I brought the whole dish together. I love the crunchy bottom mixed with the light whipped pumpkin cheesecake filling…delicious! Another great thing about this recipe is that it is not as time consuming as a normal cheesecake.  The next time I think I might try putting the bars in a 9×13 pan and double the filling.  So delicious…I suggest you try it immediately…if not sooner 🙂 Enjoy!

Also don’t forget to submit your recipes to Faith by October 28th to enter our event! There is an awesome prize for the winner 🙂

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Pumpkin Cheesecake Crumble Squares:

Crust:
1 C. all purpose flour
3/4 C. golden brown sugar – packed
1/2 t. salt
1 stick chilled unsalted butter – diced
1 C. pecan halves
3/4 C. old-fashioned oats (I used quick cooking because I was out of old fashioned)

Filling:
1 (8-ounce) package cream cheese – room temperature
3/4 C. fresh or canned pumpkin puree
1/2 C. sugar
1 large egg
1 1/2 t. ground cinnamon
1 t. ground ginger

Topping:
1 C. sour cream
2 T. sugar
1/4 t. vanilla extract

For crust:
Preheat oven to 350°F. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 15 to 20 minutes. Remove from oven while preparing filling. Maintain oven temperature.

For filling:
Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.

For topping:
Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours. Do ahead Can be made 2 days ahead. Keep chilled. Cut into squares.

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Roasted Pumpkin Puree:

1 3lb. sugar or cheese pumpkin

2 T. olive oil

Kosher Salt

Preheat oven to 400 degrees. Carefully cut the pumpkin into four big wedges – get rid of the stem. Scoop out the seeds and pulp (you can toast the seeds if you like), drizzle then rub the pumpkin wedges with olive oil, sprinkle generously with salt, and then bake on a baking sheet (middle rack) until tender throughout – about an hour. Scoop flesh out of the skins and puree with a hand blender, food processor or mash well by hand.

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Source: Epicurious, 101 Cookbooks and Von Thun’s Country Farm Market

I Have Nothing Prepared but It's ok I have a Communications Degree So You Are All in Luck…

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Ladies and gentleman that was an actual excerpt from my Maid of Honor speech at my best friends wedding.  That is what happens when you get up  and decide to give a speech “off the cuff”…what a great idea…haha. I told my best friend I was just trying to make my speech quote worthy.  This was true since the next day we would follow everything we said with “it’s ok I have a communications degree” 🙂

Now back to the wedding. She got married this weekend and it was awesome.  She looked beautiful and everyone had a blast.  I traveled back to Ohio for the big day. It was cold but luckily the rain stopped and the sun came out and brightened the day.  Here are a few pictures from the big trip 🙂

P.S. Congratulations to my best friend! You and Buddy will have such a great life together 🙂

P.S.S. My boyfriend said my hair looked like I should be signing “Love Shack” I agree but I’m sticking to the fact that I loved the bump! 🙂

P.S.S.S. We so danced to Chris Brown’s “Forever” and totally rocked the dance moves from the You Tube JK Wedding video….haha 🙂

DSCN3511The Brides Family

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The Bride and I

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Bridesmaid Lauren, Bride Jessica and Me 🙂

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I love how my adorable boyfriend, Mr. Nutmeg Nanny, sneaked into this picture.

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Whoever said olives, lunch meat sandwiches and champagne do not go together are wrong!

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Jessica and I at the end of the night…I had already started taking my hair out…52 bobby pins in that mess!

Make sure to enter the All Through the Year Cheer event! Faith will be taking recipes on October 28th!!!

I Have Nothing Prepared but It’s ok I have a Communications Degree So You Are All in Luck…

DSCN3504

Ladies and gentleman that was an actual excerpt from my Maid of Honor speech at my best friends wedding.  That is what happens when you get up  and decide to give a speech “off the cuff”…what a great idea…haha. I told my best friend I was just trying to make my speech quote worthy.  This was true since the next day we would follow everything we said with “it’s ok I have a communications degree” 🙂

Now back to the wedding. She got married this weekend and it was awesome.  She looked beautiful and everyone had a blast.  I traveled back to Ohio for the big day. It was cold but luckily the rain stopped and the sun came out and brightened the day.  Here are a few pictures from the big trip 🙂

P.S. Congratulations to my best friend! You and Buddy will have such a great life together 🙂

P.S.S. My boyfriend said my hair looked like I should be signing “Love Shack” I agree but I’m sticking to the fact that I loved the bump! 🙂

P.S.S.S. We so danced to Chris Brown’s “Forever” and totally rocked the dance moves from the You Tube JK Wedding video….haha 🙂

DSCN3511The Brides Family

DSCN3496

The Bride and I

DSCN3560

Bridesmaid Lauren, Bride Jessica and Me 🙂

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I love how my adorable boyfriend, Mr. Nutmeg Nanny, sneaked into this picture.

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Whoever said olives, lunch meat sandwiches and champagne do not go together are wrong!

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Jessica and I at the end of the night…I had already started taking my hair out…52 bobby pins in that mess!

Make sure to enter the All Through the Year Cheer event! Faith will be taking recipes on October 28th!!!

Pumpkin Spice Muffins

Hello Nutmeg Nanny readers, it’s Faith from Thought 4 Food!  I’m excited to be back guest-posting for Brandy!  🙂

As a food blogger, I’m always looking for inspiration for new recipes.  One of my main sources for inspiration is other food bloggers, but I also get tons of ideas from eating out, whether it’s at a restaurant or at someone else’s house.

This particular muffin recipe was inspired by my favorite seasonal muffin at Tim Horton’s.  If you’re not familiar with Tim Horton’s, it’s a coffee chain in parts of Canada and the northeastern U.S.  Their coffee is the BEST I’ve ever had, hands down…so good in fact that it was widely rumored that they put nicotine in the coffee to make people addicted…Tim Horton’s actually addressed this rumor and put it to rest.

Anyway, the Tim Horton’s pumpkin spice muffins are incredible…moist pumpkin (almost cake-like) muffins with warm spices like cinnamon and nutmeg, with a dollop of sweet cream cheese in the middle and candied pumpkin seeds on top.  To make these into more of a breakfast muffin (as opposed to a sweet treat, cake-like muffin) I eliminated the cream cheese frosting center, and used toasted sunflower seeds instead of candied pumpkin seeds.  But of course, feel free to add the frosting and use candied pumpkin or sunflower seeds!  😉

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Pumpkin Spice Muffins

(Yield:  12 muffins)

6 TB unsalted butter, at room temperature

1/3 c white sugar

¼ c brown sugar, packed

1 TB molasses

2 eggs

1 tsp vanilla

¾ c unsweetened pumpkin puree

1/3 c buttermilk

2 TB apple butter

1 c all-purpose flour

1 c whole wheat flour

2 tsp baking powder

¼ tsp baking soda

¼ tsp salt

1 ½ tsp pumpkin pie spice mix (my mix has cinnamon, cloves, ginger, allspice, and nutmeg)

6 tsp sunflower or pumpkin seeds, toasted

Cooking spray

12 muffin liners

Muffin tray

Preheat the oven to 400F.  Cream together the butter, white and brown sugars, and molasses; then cream in the eggs and vanilla; then stir in the pumpkin, buttermilk, and apple butter.  In a separate bowl, whisk together the flours, baking powder, baking soda, salt, and spice.  Gradually stir the dry ingredients into the wet.  (The batter will be pretty thick.)

Line a muffin try with liners, then lightly spray each with cooking spray.  Fill each muffin cup, then top each with ½ tsp of seeds.  Bake for about 16-18 minutes, until a toothpick inserted into the center comes out clean.

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