November 18, 2014 § Leave a comment
Once you start baking with pumpkin this time of year, it seems you can’t stop! Every recipe beckons with its mix of spices, pumkin, and wonderful fall flavors! And your kitchen smells like heaven! This Dark Chocolate and Pumpkin Swirl Cake from Better Homes and Gardens, November 2014 is yet again a home run on a Sunday afternoon with a cup of coffee! Enjoy!
Nonstick cooking spray
1 3/4 cups all-purpose flour
2 teaspoons Pumpkin Pie Spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/4 cups granulated sugar
1/2 cup unsalted butter, melted
1/2 cup buttermilk
2 teaspoons vanilla
1 cup canned pumpkin
3 ounces dark chocolate, melted
2 tablespoons unsweetened cocoa powder
1 1/2 cups powdered sugar
1 teaspoon finely shredded orange peel
2 tablespoons milk or orange juice
Preheat oven to 350 degrees F. Coat a 9×5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside.
In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.
Divide batter in half. Add the melted chocolate and cocoa powder to half of the batter; stir to combine.
Add the two batters to the loaf pan, alternating between pumpkin and chocolate. (Oops, we forgot to do that, hence the lack of “marble effect” but it still looks pretty and it IS delicious!!) Using a table knife, swirl through the batter. Bake for 55 to 65 minutes until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.
In a small bowl stir together the powdered sugar, half of the orange peel, and enough of the orange juice to make of drizzling consistency. Spoon over cooled loaf. Top with remaining orange peel. (We usually skip the glaze but it’s always a nice decorative addition.)
November 15, 2014 § Leave a comment
SWEETTABLESCAPES was recently asked to bake an Upside Down Pineapple cake for a special birthday. The guest of honor wanted his favorite childhood cake to celebrate with!
We are glad to report that it “tasted like his grandmother’s” ! Mission accomplished.
If you want a beautiful looking cake, this certainly works, with the added benefit of a fairly easy preparation. It was not my grandmother’s recipe but still came from a reliable source (Martha Stewart) and we truly recommend this cake for all pineapple lovers out there.
- 1 1/3 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 3/4 cup milk
- 1 teaspoon vanilla
- 1 egg
- Grated rind from 1 lime
- 1 tablespoon fresh lime juice
- 1/4 cup butter (1/2 stick)
- 1/2 cup dark brown sugar
- 1 fresh, ripe pineapple, sliced, or one 20-ounce can pineapple slices
- 15 pecans
- Preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, sift together the flour, sugar, baking powder, and salt. Add the oil and milk to the bowl and beat for 1 minute. Add the vanilla, egg, lime rind, and lime juice, blending just until well combined.
- In a cast-iron skillet over medium heat, melt the butter. Remove from the heat and sprinkle the brown sugar around the skillet. Arrange the pineapple slices and pecans on top. Pour the batter evenly over the top and bake for 45 minutes.
- Remove from the oven and cool the cake in the pan for 5 minutes. Turn the cake out onto a circular platter.
November 9, 2014 § Leave a comment
Still going through the apples you picked with the kids?
This recipe only requires one apple but the ease of preparation is the real seller on this one and the cinnamon scent that fills your kitchen is the other bonus. SWEETTABLESCAPES skipped the apple cider syrup, but by all means, indulge in this ultimate fall sweetener!
Make sure your guests are ready and waiting when you take this out of the oven. It will look impressive for just a few seconds; after that it will deflate but lose none of its sweet autumn appeal !!
Apple Dutch Baby: (Bon Appetit, October 2014)
apple cider syrup
4 cups apple cider
2 tablespoons unsalted butter
1 tablespoon light brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
3 large eggs, room temperature
¾ cup whole milk, room temperature
¾ cup all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 teaspoon ground cinnamon, divided
4 tablespoons unsalted butter, divided
1 large Pink Lady apple, peeled, sliced ¼” thick
1 tablespoon light brown sugar
Calories (kcal) 490 Fat (g) 23 Saturated Fat (g) 13 Cholesterol (mg) 190 Carbohydrates (g) 63 Dietary Fiber (g) 2 Total Sugars (g) 38 Protein (g) 9 Sodium (mg) 220
apple cider syrup
Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium-high heat in a large saucepan. Reduce heat and boil gently, whisking occasionally, until thick and syrupy, 30–45 minutes.
DO AHEAD: Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.
Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp. cinnamon in a medium bowl until smooth.
Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
Wipe out skillet and heat in oven until very hot, 8–10 minutes. Carefully add remaining 2 Tbsp. butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.
Serve drizzled with apple cider syrup.
November 5, 2014 § 1 Comment
SWEETTABLESCAPES loves recipes with slightly unexpected ingredients and these Tahini cookies caught our attention immediately. Since, we always have a jar of tahini at home (for homemade hummus) and also happened to have some black sesame seeds used a while ago for this recipe, we just had to go for it!
- 1 cup all-purpose flour
- ½ cup toasted pine nuts
- ⅓ cup powdered sugar
- ⅓ cup tahini
- ¼ cup unsalted butter (½ stick), room temperature
- ½ teaspoon kosher salt
- 2 tablespoons black sesame seeds
- 2 tablespoons demerara sugar
November 1, 2014 § Leave a comment
Every Mom is trying to get her kids to eat veggies, at least until they can understand on their own the benefits of healthy choices. Breads and loaves are a great vehicle for hidden (if they must be!) vegetables. This time of year, pumpkin and zucchini are the obvious choices for a seasonal treat. So SWEETTABLESCAPES tried this recipe from Martha Stewart and enjoyed the added health bonus of some spelt flour. This is a very moist and delicious cake! Enjoy!!
Zucchini-Applesauce Chocolate-Chip loaf:
1 cup spelt flour
1 cup all-purpose flour
2 3/4 tsp baking powder
1 tsp coarse salt
3/4 tsp ground cinnamon
3 large eggs at room temperature
1/2 cup safflower oil
1/2 cup unsweetened applesauce
1 1/4 cups sugar
3 cups grated zucchini (from i large zucchini)
2 tsp pure vanilla extract
4 ounces bittersweet chocolate, finally chopped (about 3/4 cup) or chocolate chips.