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Pumpkin Cupcakes

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Pumpkin Cupcakes

I do love  these cupcakes. They are easy to make, moist, not too sweet and a perfect seasonal dessert. The recipe makes 30-36 cupcakes. I got 36 out of this batch, I don’t mind a smaller cake. For a larger cupcake, go for just 30.

I get asked about winter squash versus pumpkin and how to use them. Truth is, almost any winter squash can be used in recipes calling for pumpkin. Most of the time I am using butternut squash or Hubbard squash. Spaghetti squash is really the only winter squash that doesn’t work for pumpkin recipes. Its fibrous texture just isn’t best for this application.

I kept the colors of the frosting subtle. I used a standard buttercream- recipe follows. I divided up the frosting and tinted them and left about half of the frosting un-tinted.

When it was time to frost the cupcakes I used plastic wrap to make the job of filling the piping bags easier. I had already placed a large star tip in a piping bag. Then I laid a piece of plastic wrap on my work surface. I added some of each of the colors and some of the white frosting. I rolled up the plastic wrap over the frosting, forming it into a tube. I snipped off one end with scissors and dropped the frosting into the prepared piping bag. Its easier to fill the piping bag this way. Easy to pop out an empty tube of plastic wrap when it is empty and to drop a new one in.

You could add sprinkles or other seasonal decorations, too.

So here is the recipe for the cupcakes and the frosting. Enjoy.

Pumpkin Cupcakes

4 eggs, slightly beaten

3/4 c. oil

2 c. sugar- I use less

2 c. cooked pumpkin or 1 (15 oz.) can

1 3/4 c. flour

1/4 c. cornstarch

3 t. cinnamon

1 t. nutmeg

1/4 t. cloves

2 t. baking powder

1 t. baking soda

3/4 t. salt

Blend together in large bowl eggs, sugar, pumpkin and oil and set aside. In another bowl combine dry ingredients. Add dry ingredients to egg mixture and beat until well blended. Pour into paper-lined muffin tins, filling about 2/3 full. Bake in a preheated 350-degree oven for 25-30 minutes or until cupcakes spring bake when touched lightly. Cool 30 minutes before frosting.  Makes 30-36. Frost with Cream Cheese Frosting or Butter Cream. I used butter cream frosting recipe.

Classic Butter Cream

1½ c. butter

5-6 cups sifted confectioners’ sugar

2T. vanilla extract

In a bowl beat butter until fluffy. Gradually add 2 cups of the confectioners’ sugar, beating well. Slowly beat in the vanilla. Slowly beat in remaining sugar. Beat in a little milk, if needed, to make of spreading consistency. Tint with food color, if desired.

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Pear Cobbler

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Pear Cobbler

Cobbler is one of my favorite desserts for this time of year. I really enjoy making this pear cobbler for family and friends.  Like apples, pears always remind me of Fall.

While cobblers can be made with any number of different fruits,  I love using pears. It is one of the simplest desserts you can make from scratch, and one of my favorites, for sure.

In the time it takes to preheat the oven, you can have it ready to bake. This recipe calls for baking mix, like Bisquick or Jiffy Mix. I make my own- recipes follows- but use what you like. The cobbler is fine served plain, or with a dollop of whipped cream or ice cream. It can also be served cold, but I like to serve it warm.

If you prefer, you can also make the cobbler with a combination of pears and apples.

  Pear Cobbler

4 c. peeled and sliced pears

½ c. sugar

1 T. plus 2/3 c. baking mix (Like Bisquick or Jiffy Mix or even homemade)- recipe follows

1-2 t. cinnamon

2 T. packed brown sugar

¼ c. butter

2 T. milk

In 1-quart shallow casserole, combine fruit, sugar, 1 tablespoon of the biscuit mix and cinnamon. In medium bowl combine remaining biscuit mix with sugar. Cut in butter to resemble coarse crumbs. Stir in milk to make a soft dough. Drop by spoonfuls over fruit mixture. Bake in a preheated 400-degree oven for 30 minutes, or until toothpick inserted into dough comes out clean. Let stand 5 minutes. Serves 4-6.

Baking/ Biscuit Mix

8 cups sifted, all-purpose flour
1 c. powdered milk
1 c. powdered buttermilk
¼ c. baking powder
1 T. salt
2 c. shortening, butter or coconut oil*
Sift dry ingredients together 3 times. Cut in shortening to resemble cornmeal. Keep in an airtight container. Store in a cool dry place and use within six months.

*You can use butter or coconut oil in place of the shortening. Just store in the fridge, if you do. I use coconut oil.

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David’s Garlic Aioli

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David’s Garlic Aioli

 

I was  making dinner for a couple of friends. I had my sides planned, but needed inspiration for the shrimp. I reached out to a friend who had given me good ideas before. He suggested a curry spice for the shrimp and a garlic aioli for dipping. Sounded great. I had homemade Vadovan seasoning, which is sometimes called French curry, so I was  covered there.That is what I used on the shrimp.

 

As dinner time approached I realized I had never made garlic aioli before. Not sure why not, but I looked to the internet for some recipes. As I was putting together a sauce using bits and pieces of what I had found, David suggested adding chili crisp. I felt like the aioli still needed something, so I added some. He also said it needed to be blended in, not just stirred in. That made sense. In this recipe a smooth final product is definitely preferred.  The chili crisp was just the right finish for the aioli. It came out so nice- and the chili crisp added a subtle blush to the color.  So as I share the recipe with you, it seemed only right to give my friend the credit he deserves. This is definitely a recipe I will be making again. Easy and tasty. I might even make the mayo from scratch next time. Thanks, David.

 

David’s Garlic Aioli

 

2 whole heads garlic (for roasting)

½ cup mayonnaise, store bought or homemade

1 T. olive oil (plus extra for roasting garlic)

1 T. fresh lemon juice

1 t. Worcestershire sauce

1-2 T. chili crisp

Salt and pepper to taste

 

Start by roasting the garlic.* Preheat your oven to 375°F. Cut the top off the garlic heads to expose the cloves, drizzle with olive oil and a pinch of salt, wrap tightly in aluminum foil, and bake for 50 to 60 minutes until soft and golden. Let cool, then squeeze the soft cloves out of their skins into a small bowl. Mash the garlic cloves once they are cooled down to room temp. Combine with the mayo and the rest of the ingredients. Place in a blender or food processor and blend until smooth. Adjust  seasonings. Makes a little less than a cup. Store in the  fridge and use with in a couple of weeks.

 

* You can also use peeled cloves of garlic instead of whole heads. I buy those big jars of peeled garlic at Costco. These are whole cloves, NOT chopped up. I dump them in a roasting pan, drizzle generously with olive oil, seal the pan tightly with foil and roast in a 350 degree oven for about 25-30 minutes. Don’t let the garlic burn!!  Then I let it cool down and spoon the roasted garlic into small freezer containers and freeze until needed. That way I have roasted garlic available any time I want to use it. You can also just roast smaller amounts of peeled, whole cloves of garlic, too.

 

Vadovan Shrimp with Garlic Aioli

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Dessert Focaccia

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Dessert Focaccia

Focaccia is a wonderful Italian flat bread. Baked in a jellyroll pan, it is about an inch thick, and is often used in savory dishes with cheese and other toppings. It is also sometimes split to make sandwiches. When I make focaccia, I often add sauteed shallots, garlic and fresh rosemary.

This time I made a lightly sweetened version. It only has 1/2 cup of brown sugar in it total- but gets a lot of natural sweetness from the dried fruit and orange juice.

Loaded with dry fruits it is a great dessert, but could also be served for breakfast or brunch. If you have some dried fruit you were looking to use in something- this is a great recipe for that.

It is moist, and has a wonderful flavor and texture. You can leave it plain once baked, or add a powdered sugar glaze.

Dessert Focaccia

3 cups assorted dried fruits (cherries, raisins, currants, cranberries, prunes or blueberries)

2 c. orange juice

1 packet yeast

1 t. sugar

3 ½ c. flour

2 t. salt

1/2 c. firmly packed brown sugar

½ t. cinnamon

¼ t. nutmeg

6 T. cold butter, cut into bits

In a bowl combine the fruit and orange juice and let stand 20 minutes. Drain fruit, reserving 1 cup of the liquid. Heat liquid until it is lukewarm. In the bowl of an electric mixture combine yeast with warm juice and sugar and let stand 5 minutes. Add flour, half the brown sugar, seasonings and butter and mix until dough is well-mixed. Knead dough with dough hook for 5 minutes, dough will be sticky. Add fruit and mix until evenly blended. Transfer dough to floured work surface and just roll around to coat with the flour. Place in oiled bowl, turning to oil top. Cover with plastic wrap and place in a warm place to double, about 11/2 hours.

Note: At this point, if you would rather, you can punch the dough down and wrap it, then chill it overnight. Bring to room temperature before continuing.

Press the dough into an oiled 15×10 inch jellyroll pan and let it rise, loosely covered, for about 1 hour. Dimple the dough using your fingertips and sprinkle with the remaining brown sugar. Bake in a preheated 400-degree oven for about 30-35 minutes or until golden brown. Can be served warm or at room temperature.

Note: The focaccia is just fine the way it is, but you can drizzle it with a powdered sugar glaze, or dust with powdered sugar. It makes a great breakfast dish, or the base for fruit shortcake,. If you wish to use large pieces of fruit like apricots, pineapple or mangoes, dip scissors in oil and use them to snip the fruit into smaller pieces. I sometimes also add 1/2 c. chopped nuts to the dough when I add the fruit.

Note: Any focaccia made with fruit, vegetables, meats or cheese should be refrigerated. Also, baked focaccia can be wrapped well and frozen for a couple of months. Just defrost in the wrapping and then warm a little, if desired.

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The Secret to Extra Crispy Bacon

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Very Crisp Bacon

Have you heard about using flour to make your bacon extra crispy? I saw this method for cooking posted a few places and I decided I had to try it. The posts said that bacon would be extra crispy if you sprinkled it with flour before baking. The theory is that the flour holds on to a little of the fat and that makes the bacon crisper than if you didn’t use the flour.

The bacon is baked, not fried. That is fine with me because I normally bake my bacon. I wasn’t sure how much flour to use, so I did three batches in all. One with no flour, the way I normally cook my bacon. The second batch had what could be called a dusting of flour. The third batch I used a heavier hand when adding flour to the bacon.

The results: I found the bacon with flour was crisper than the non-floured bacon. Huh. Go figure. I did think the light coating was the best. When I dusted the one batch with a heavier amount of flour I could still see it after baking and it felt uncooked to me. When the batch with a lighter dusting of flour was done I really could not see flour. So here are the directions. If you try it, let me know what you think. Thought you would like this post, David.

Floured Dusted Bacon

1 lb. bacon

2-3 T. flour

Preheat oven to 350 degrees. On a rimmed baking sheet, arrange bacon slices so they don’t overlap. They can touch, as they will shrink quite a bit when cooked. You might have to use a second baking sheet if the bacon in thin sliced, because there are more slices. Lightly dust the bacon with flour. I put the flour in a fine strainer and tapped it over the bacon. Place the bacon in the oven and cook until crisp. This can vary due to the thickness of the bacon. Start checking after 10 minutes for thin sliced bacon. Thick sliced bacon takes at least 15-20 minutes.  I never turned the bacon over. I don’t turn it when I bake it without flour. When it looked crisp and golden around the edges I took it out and turned it over. It was darker on the down side, so I removed it from the pan and placed it on paper towels to drain. The result, very crisp bacon. You can drain and save the bacon grease on the pan.

Flour dusted bacon ready for the oven
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Creamy Fresh Tomato Soup

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Creamy Fresh Tomato Soup

Tomatoes are still in season but not much longer.  I have been enjoying tomato sandwiches, tomato salad and fresh tomato sauce.It’s chilly today so hot soup felt right.

This is a great recipe for some of those tomatoes. A simple soup, with lots of flavor, it is a favorite of mine. So much better than the canned tomato soup of my childhood.

I enjoy it served hot, but this soup can also be served cold. On a  hot day, this soup, served chilled, is a wonderful change from a salad with dinner.

I prefer to use fresh tomatoes, but I have used my home canned tomatoes, in a pinch.

If you want a stronger tomato flavor- use a couple extra tomatoes.

Creamy Fresh Tomato Soup

 3 medium-sized ripe tomatoes

1 small onion, chopped fine

1 rib celery, chopped fine

1/4 t. ground cloves

1 small bay leaf

3 T. butter

3 T. flour

1 t. salt

3 c. milk or half and half – if you want to you can use non dairy “milk” instead.

Peel and chop tomatoes. Place tomatoes in saucepan with onion, celery, cloves and bay leaf. Bring mixture to a boil; reduce heat and cover, simmering 15 minutes. While that is cooking melt butter in a large saucepan then stir in flour and salt. Cook mixture until bubbly. Add milk and cook until thickened, stirring constantly. Remove bay leaf. Puree tomato mixture through a strainer, food mill or in a blender or processor. Add to milk mixture and heat through. Serves 6.

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Coconut Shrimp

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Coconut shrimp is a favorite of mine, and pretty easy to make.  Cleaned, raw shrimp are dredged in flour, egg wash and a Panko bread crumb- desiccated coconut mix, then fried or baked.  I added some homemade Ethiopian seasoning to the eggs, for a little extra flavor.

You can serve coconut shrimp as an appetizer or with rice and veggies as a main dish.

At a recent dinner with friends  I was talking about using desiccated coconut in a dessert. I was asked a lot of questions about it. This is not the coarsely shredded sweetened version you will find at the local grocery store. Desiccated coconut looks like white bread crumbs. That is the coconut used in this dish. You don’t want to get them mixed up. I buy it at my local Asian grocery store.

Here is my recipe for coconut shrimp. You don’t need a special occasion to make it, but it makes any occasion special.

Coconut Shrimp

1/4 -2 cups oil – depending on if you are frying or baking them
1 cup Panko bread crumbs
1 cup unsweetened shredded coconut- often found in Asian grocery stores or in candy making stores
1 pound  shrimp, peeled and deveined
salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1-2 t. Ethiopian seasoning, or to taste, recipe follows
Frying method: In a large bowl, combine Panko bread crumbs and shredded coconut; set aside. Combine eggs with Ethiopian seasoning, set aside. Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the egg mixture, then dredge in the coconut mixture, pressing to coat. Set aside until all the shrimp are breaded. Heat 2 c. oil in a large skillet or Dutch oven over medium high heat. Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately,with sweet chili sauce, if desired. Serves 4.

Baking Method: In a large bowl, combine Panko bread crumbs and shredded coconut; set aside. Combine eggs with Ethiopian seasoning, set aside. Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the egg mixture, then dredge in the coconut mixture, pressing to coat. Set aside until all the shrimp are breaded. Heat oven to 425 degrees. Using about 1/4 cup of oil, brush oil on a baking sheet , place shrimp on the oiled sheet, then drizzle shrimp with a little more oil. Bake shrimp 10 minutes, then turn shrimp over and bake 5 more minutes. Remove from oven and serve. Serves 4.

Ethiopian Seasoning

1 T. paprika

1 t. each cayenne pepper, cumin, garlic powder and ginger

½ t. allspice

¼ t. cinnamon

Combine all ingredients. Store in a cool, dry place.

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Fresh Plum Torte

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Fresh Plum Torte

I got this recipe from a friend a couple of years ago and then somehow lost track of it. With Italian plums at the market this time of year I wanted to share this recipe with you. It really is one of the best plum desserts I have ever had. Plenty of plums that give the torte a wonderful flavor and texture, too. Fine on its own, or even better served with a scoop of ice cream. So here is the recipe.

Enjoy.

Fresh Plum Torte

1 stick unsalted butter, softened

3/4 c. plus 1-2 T. sugar

1 c. flour

1 t. baking powder

 2 eggs

dash salt

24 halves pitted Italian prune plums (or 6-7 larger red or black plums, pitted, quartered)

1 t. cinnamon

ice cream, optional

Place rack in lower third of oven and preheat to 350 degrees. Cream together butter and 3/4 cup sugar. Add flour, baking powder eggs and salt and beat to mix well. Spoon batter into 9- or 10-inch ungreased springform pan. Place plums on top, skin side down. Combine remaining sugar (add what you like based on taste and sweetness of plums) with the cinnamon and sprinkle over the top of the torte.

Bake 40-60 minutes, or until pick tests clean. Serve at room temp or a little warm. Refrigerate or freeze leftovers. Serves 6-8.

Plum Torte right out of the oven
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Fried Green Tomatoes

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Fried Green Tomatoes

Tomato season is all about those firm, ripe, juicy tomatoes. For me, tomato season is also about fried green tomatoes.

Green tomatoes have a very different flavor than ripe tomatoes. It is like tomatoes and lemons had a baby. There is a distinct citrus-like tartness in green tomatoes. I made some recently for a friend. She really enjoyed them.

Green tomatoes are pretty firm, compared to ripe tomatoes, which makes them great for frying. They soften, but don’t fall apart when fried.

There are a number of variations on exactly how to fry your tomatoes. I do a traditional breaded method, flour, egg wash and cracker crumbs. Then I pan-fry them.

I like using cracker crumbs, but you could use bread crumbs instead. I have friends that love to use cornmeal instead.

So here is my recipe. I hope you give it a try.

Fried Green Tomatoes

1 c. flour, or 1/2 c. flour and 1/2 c. cornmeal

1 t. salt

1 t. pepper

5 green tomatoes, sliced 1/2-inch thick

1-2 c. cracker crumbs, saltines preferred

2 eggs, beaten

butter or oil for pan frying

Place flour and seasonings in small bowl. Place crumbs in second bowl and eggs in a third bowl. Dip tomato slices in eggs then in flour. Dip slice in egg again and then in crumbs. Fry slices in hot oil until golden and tender in the middle, turning to cook evenly.  Drain and serve warm. Serves 4-6.

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Fresh Tomato Salads

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Marinated Tomato Salad

Tomato season is too short around here. I can never get enough of what my mom called “real tomatoes”. The first few tomatoes never made it in the house. Warm from the sun, they were too tempting. We would pick them right off the plant and eat them. Deer have made it pretty impossible for me to grow tomatoes right now. Luckily, local farm markets have many beautiful tomatoes.

I am enjoying eating fresh tomatoes right now. Later in the season, I will purchase enough tomatoes to can and dehydrate to enjoy once the season is over.

I thought I would share a few of my favorite tomato salad recipes with you.

They are pretty simple. I think that is how it should be. When you have something as close to perfection as a ripe tomato, little more is needed.

Marinated Tomato Salad

3 large tomatoes, cut in wedges, or 2 pints cherry tomatoes, halved
1 T. olive oil
1 clove garlic, minced
2-3 basil leaves, cut into thin strips
2 T. balsamic vinegar
salt and pepper to taste

Combine ingredients and serve at room temperature. Serves 4-6.

Tomato and Feta Salad

3 tablespoons crumbled feta cheese
12 cherry tomatoes, thinly sliced
1/2 sweet onion, diced
1 tablespoon olive oil -I used a lemon infused olive oil
1 tablespoon lemon juice
Salt and pepper to taste

In a bowl, mix the feta cheese, cherry tomatoes, onion, olive oil, and lemon juice. Add salt and pepper to taste. Serve immediately. Serves 2.

Warm Pasta Salad

1 lb. Plum tomatoes, chopped

1 medium sweet onion, chopped

4 oz. Fresh mushrooms, sliced

2 cloves garlic, minced

¼ c. fresh parsley, chopped

1 T. dried basil or 1/4 c. chopped fresh basil

1 T. capers, optional

1 t. dried oregano

½ c. olive oil

¼ c. red wine vinegar

3 T. balsamic vinegar

Dash of hot red pepper flakes

Salt to taste

1 lb. Uncooked pasta

Combine all ingredients, except pasta and chill overnight. Cook pasta, drain and toss with tomato mixture. Mixture should be served right away . Serves 6.

BLT Salad

6-8 slices bacon

2 slices rye bread

2 slices Swiss cheese

5 c. torn up lettuce or mixed greens

3 T. olive oil

2 T. apple cider vinegar

1 T. balsamic vinegar

Salt and fresh ground pepper

2-3 tomatoes, diced

Cook bacon until crisp. Remove from pan, drain and crumble. Remove most of the bacon grease from the pan. Make a sandwich with the rye bread and the Swiss cheese. Toast in the skillet over medium heat until golden brown and cheese is melted. Set aside. Place lettuce in bowl and toss with the oil to coat the leaves. Toss with the vinegars and season with salt and pepper to taste. Add the tomatoes and the bacon and toss. Cut the sandwich into cubes and place on the top of the salad. Serves 2.

Note: you can make two sandwiches if you want more bread and cheese in the salad.

Tomato Feta Salad

Tomato Feta Salad

Warm Pasta Salad

Warm Pasta Salad

BLT Salad
BLT Salad

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