Pumpkin Spice Everything

We are in the thick of pumpkin spice latte season. Let's be honest...you are excited. We all are. Any excuse to have pumpkin flavored everything. Thanksgiving is upon us and you probably need a solid recipe for that pumpkin bread you wish you had every morning.

Don't fret. I'm here for you.

Mike and Tay and I got to spend an afternoon hunting for pumpkins a few weeks ago and it was such a nice day. I don't think I had been to a pumpkin patch since I was a kid so I got a real kick out of it. There were pumpkins of all shapes and sizes and we shopped around until we found just the right ones and spent the night carving these really ambitious designs into them. Took forever but we were pretty impressed by our skills.

When it comes to baking with pumpkins I appreciate the process of roasting your own pumpkins, its awesome, but sometimes the process is just not worth the time it takes. If you have all the time in the world - yes, roast away. If you are like me and just can't wait for that then go ahead and buy the canned puree at the market. Works just the same.

This is another simple recipe that you can definitely conquer on your own. Perfect for a light breakfast on Thanksgiving morning while you prepare your afternoon feasts!

Pumpkin bread adapted from Miette Bakery

Preheat oven to 350F/180C

1 1/2 cups (250g) AP flour
1 1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 teaspoon salt
4 large eggs (200g)
1 2/3 cups (320g) granulated sugar
1 cup (200g) vegetable oil
1 3/4 cup (400g) pumpkin puree
1 cup toasted walnuts, roughly chopped (optional)

Prepare your loaf pans. I prefer to use the small individual size (yields four) but you can choose to use one large loaf pan if you like. Coat the inside of the pans with butter and then with a thin coat of flour. TIP: liberally butter and flour your pans and then smack them down on the counter or hit them hard with your hand to release all excess flour. You can also bake this in a bundt pan, prepare the same way.

In a small bowl, sift together all your dry ingredients (flour through salt). Set aside.

In the bowl of your mixer, combine the four eggs and sugar. Mix with the whisk on medium speed until the mixture is combine and has turned a pale yellow color (1-2 minutes). Turn the speed to low and slowly drizzly in the oil. Once all the oil has been added, turn the mixer up to medium for 30 seconds to emulsify.

Add the puree and whisk until combine. Switch from the whisk to the paddle attachment. Add your dry ingredients in two parts and mix just until combine. Don't overmix.

Pour into your prepared pans and bake for 45 minutes or until a cake tester comes out clean.

Bon Appetit!

Cocoa Brownies

Patisserie is an old art form. Bread is one of the oldest foods in history. People have been doing this for years. These days there are so many inspiring chefs and bakers who are pushing the limits of pastry and design. Using molecular gastronomy and making edible art. I love seeing the new designs, flavors and inventive pastries that are being created everyday but that is not for everyone.

Lets be honest, sometimes there is nothing better than the comfort of eating the cookie dough off the spoon or the smell of brownies filling your home. The things you grew up eating will always have a place in your heart..and your stomach. 

Mike is a big fan of brownies and this one recipe in particular. If you want a very simple recipe that will keep your loved ones full and happy then this is your recipe. These brownies are thick, fudgy and rich. Perfect with a cold glass or milk or some ice cream on top. You can always dress them up with some fresh whipped cream, berries and carmel sauce if you like to get fancy like that. 

Give these a go for your Thanksgiving feast next week. It won't take you long but everyone will love them!

Bon Appetit!

Cocoa Brownies from Smitten Kitchen

Best Cocoa Brownies
Adapted from Alice Medrich’s Bittersweet
Makes 16 larger or 25 smaller brownies (the size you see pictured yielded 25)
10 tablespoons (140 grams) unsalted butter
1 1/4 cups (250 grams) sugar
3/4 cup plus 2 tablespoons (65 grams, though some brands may weigh more) unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (65 grams) all-purpose flour
2/3 cup (75 grams) walnut or pecan pieces (optional)
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added. [Note, many people who have tried this recipe have found that this step works just fine in the microwave. Couldn't test this because we don't have one, but it sounds like it would work.]
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is Medrich’s suggestion but it took me at least 10 minutes longer to get them set. Let cool completely on a rack. (I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines.)
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.