Tag Archives: pumpkin

holiday catch up: thanksmas leftovers

After stuffing my face for the past two months with cakes, pies, cookies, crumbles, crisps and cheesecakes, I seem to have come away with very few pictures to show for it (and all too many pounds..dammit). What follows are the only souvenirs I could find of some memorable bakes served at a ‘Thanksmas’ dinner we hosted for friends (on Dec 12th, hence the name..otherwise it was my 4th annual Thanksgiving do here in the UK) and at my family’s Christmas Day meal.  First up, a beautifully moorish sour cream pumpkin pie from Dorie Greenspan’s Baking, followed by a sweet & gooey pecan pie made with Lyle’s Golden Syrup.  I can only offer the ‘before’ picture for that one because unfortunately I didn’t manage to snap the finished product before it was devoured.  Next up is an adaptation of Rose Levy Beranbaum’s Gascon Apple Pie from the Pie & Pastry Bible.  This boozy treat is actually my You Want Pies With That? entry for December.  I got to choose the theme this time, woohoo!!! So please have a look at what the other lovely piemakers have offered up as their ‘holiday spirit‘ pies.  And the final picture is really the only  snap I’ve got of two phenomenal cheesecakes: my celebration stalwart, a luscious White Chocolate (Orange-) Cranberry Swirl number, and the Chocolate Espresso Cheesecake from the Sweet Melissa Baking Book (with an oreo cookie crust, whipped cream piping and a gorgeous blackberry compote topping).

i suggest adding any leafy embellishments before you've got just 10 mins left on the timer.. ahem

pecan pie beginnings


Boozy Cran-Apple Pie

chocolate espresso cheesecake & white chocolate cranberry swirl cheesecake ...and another duck face pose.. i need a new look

You can find the recipe for the pumpkin pie here – this is the fourth time I’ve made it, and it won’t be the last.  Rose’s Pecan Pie can be found on page 302 of the P&P Bible and I think it’s earned it’s place as my new Go2, although (as I always find with pecan pies) I had to bake it about 20 mins longer than recommended.  Luckily my pie shield saved the crust from overbrowning.  The Chocolate Espresso Cheesecake was a recent SMS bake and you can find the recipe here on Shandy’s lovely site.  It cratered on me the first time around so I didn’t post in time (shame on me).  The one pictured above also cracked and fell slightly (I covered that up with piping and blackberry compote), but I think I figured out the culprit – I love crumb crusts so much that I always do enough to coat the sides of the tin too and that’s never been a problem with my stalwart.  But I’m pretty sure thatcheesecakes (without side crusts) usually pull away a bit from the tin, so I’m betting that with a crust and without the *give* offered by a fruit swirl for example, the poor cheesecake could do nothing but crack.  At least, that’s my guess…  I promise to post the YWPWT apple pie recipe after we get back from Dorset, as  I made some changes to Rose’s original based on what my liquour cabinet (haha, I wish) had to offer and what the holiday season called for – cranberries.

*RECIPE UPDATE*

Boozy Cran-Apple Pie

Adapted from Rose Levy Beranbaum’s Gascon Apple Pie

4 medium apples – peeled, cored and sliced 1/8 inch thick

1 cup cranberries

3 tablespoons granulated sugar

5 tablespoons light brown sugar

1/8 tsp salt

1/3 cup brandy (or cognac)

1/2 tsp orange extract

3/4 cups walnuts, lightly toasted and chopped

7 tbs unsalted butter, melted

12 sheets of filo

powdered sugar for dusting

Directions:

In a large bowl, gently toss the apples and cranberries with the sugars, salt and alcohol.  Cover tightly and allow to sit at room temperature for at least 2 hrs (or overnight – in which case, refrigerate them).  Drain the fruit, reserving the juice.  You should have about 1 cup.  Using a small saucepan, reduce the liquid until you have approximately 4 tablespoons.  Add the orange extract then pour the liquid over the fruit and mix in the walnuts.

Preheat the oven to 375F.  With a pastry brush, lightly coat the bottom of the pie pan with some of the melted butter.  Place the filo sheets between two sheets of plastic wrap and cover with a damp towel – re-cover each time you remove a sheet to stop the rest from drying out.  Remove 1 sheet and quickly brush it with unsalted butter (don’t worry about coating every inch, too much butter will just result in a greasy texture anyway).  Drape the filo sheet in the pan, molding it to fit and letting the excess drape over the sides.  Repeat with 7 more buttered sheets.  Empty the fruit mixture into the filo-lined pan, bringing the overhanging bits up and over to enclose the filling partially.  Brush another 2 sheets with butter and fold them crosswise in half.  Butter them again on both sides, then place them on top of the filling, covering it completely, and tuck the ends into the sides of the pie pan.  There will be a depression in the center.  Butter another sheet of filo and cut it in half.  Gather up each piece in loose ruffles and arrange it toward the centre of the pie to partially fill the depression. Butter the final piece of filo and fold it in the long way into thirds.  Coil it loosely to form a rose and place it in the center.  Bake the pie for 50 to 60 mins or until the filo is golden and a skewer inserted into the fruit filling meets with little resistance.  Allow the pie to cool to room temp as the moistened pastry can be a bit tough when warm.  Dust lightly with powdered sugar before serving.

This was the perfect end to my family’s Christmas Day meal. Biting into the crisp pastry to find deliciously caramelized apples & cranberries made for a lovely treat – and the boozy kick made things all the more merry. Enjoy!

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Filed under cheesecake, chocolate, fruit, holidays, pies & tarts, sweet melissa sundays, You Want Pies With That

SMS: making whoopie… (hahaha)

Righto, we’re on a pumpkin roll here – what with Halloween around the corner and Thanksgiving not far behind (yay! yay!) – so this week’s SMS pick was a perfect follow on to the pumpkin patch cupcakes in my last post.  Melissa might refer to these as ‘cookie cakes’, but to me they’re whoopie pies and worth the namesake shout.  Funnily enough, I only had my first pumpkin version (you get chocolate too) last month after a pilgrimmage to Baked (of ‘Sweet & Salty Cake’ fame).  This involved a mahoooossive trek to Red Hawk that left me in a slightly sour mood.. which turned very sour when I realized they only had one cake on offer…that’s just mean. But luckily, they also had pumpkin whoopies, which sweetened the deal no end.  Since then, I’ve had me a cravin’!

IMG_1647

"What's in a name? That which we call a review.."

This recipe was super easy – notwithstanding the turmoil encountered when trying to find pumpkin puree.. in England. during the ‘Great Pumpkin Crisis of 2009’.  (See my pumpkin patch post for details.. if you really want…but it’s actually irrelevant – all is well, Waitrose saved the day).  I swapped the molasses for maple syrup, cranked up the cinnamon (always) and used my favourite cream-cheese frosting recipe in place of Melissa’s filling.   (It’s not too different, but I’ve added it below anyway).  All in all, I give these babies a 5/5 on ease and 5/5 on taste/texture combo. YUM. I’m only offering 2/5 stars on accessibility of ingredients though… I might try getting proactive about this (instead of whinging endlessly for the next month) by starting a petition for equal rights to fair-priced pumpkin puree for expats.

Bite me

Bite me

Having bought Baked and failing so far to use it (shame on me), I was hoping to manage an SM vs B-Boys bakeoff.  The recipes seem similar, although the Baked version calls for vegetable oil in place of butter, relatively more puree and sugar in relation to flour, plus ground ginger and cloves…and the cream cheese fillings are *slightly* different too. Obviously I failed to get said bakeoff on in time for this post… but my whoopie-pie love just grows and grows, so I’ll get around to it soon! very soon!  But for now I’d just like to offer Debbie a big, fat, (cream) cheesey thanks for her perfect seasonal pick! Please check out the SMS blogroll to see what the others put together! with filling… x

Pipeworthy cream-cheese frosting
4 oz. butter (relatively room temp)
8 oz. cream cheese  (take your pick – room temp or straight from the fridge.. it’s freeing, no?)
5 cups icing sugar (yes, 5. prepare for the high)

Directions: Whiz the butter and cream cheese in the food processor until combined (no big, separate lumps.. but don’t overprocess).  Add half the sugar and whizz again.  Scrape down the sides and add the rest of the sugar cup by cup (stopping to scrape down the sides) until you’re happy with the consistency.  Use at this point or pop the whole lot in the fridge for a firm-up.  (I hate it soft ‘n soupy, can you tell?)

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Filed under cake, cookies, whoopie pie

MSC: Pumpkin patch cupcakes

Linus: “Tonight the Great Pumpkin will rise out of the pumpkin patch. He flies through the air and brings toys to all the children of the world. He’ll come here because I have the most sincere pumpkin patch and he respects sincerity.”
Sally Brown: “That’s a good story.”
Linus: “You don’t believe the story of the Great Pumpkin? I thought little girls always believed everything that was told to them. I thought little girls were innocent and trusting.”

note the real pumpkin prop in the background.. slightly contrived, yessss...

note the background prop.. slightly contrived, yessss... and the 'forest green' food-colouring I used turned out to be more of a sea-green in my opinion, but oh well..

Well, I haven’t taken a bite yet, but I’m trusting that these are going to be phenomenal. Firstly, they’re cream-cheese frosted, which always spells ‘winner’.  Secondly, the cakes themselves smell fantastic, rose to a perfect dome and look deliciously moist.  But just looking gets harder and harder… I baked these up to take over to a friend’s house this evening (that way, I can only eat as many as I can stuff my face with in one go), but unfortunately she’s going through a rough time, so I’ve put ’em on ice for now.  Literally.  Which is why I’ve got less than a patch at the moment…
But it’s a sincere patch! You don’t get much more sincere than cinnamon, nutmeg and ginger.  And although I thought the marzipan pumpkins would be a nightmare to make (especially as I don’t have a leaf cutter.. clearly..) it was actually an easy task and I’ve come away inspired to skill up on the ol’ sugarcraft.. and to revisit the fun of play dough.

obviously, I had no leaf cutter and had to play it free style

obviously, I had no leaf cutter and had to play it free style

Somehow, living overseas for most of my life, I’ve developed a passion obsession for any and every tacky holiday tradition – the kitscher (read: tackier), the better.  So this was a perfect pick to kick start the halloween season.  The cupcakes were simple enough to put together, but I had trouble – as usual – getting my hands on pumpkin puree over here.  I made my annual pitstop at Selfridges (the only source of Libby’s 100% I’ve come across in London – as obscenely priced as it is) only to be told that they wouldn’t be receiving the shipment for another few weeks.  Eventually, I overcame the horror and resigned myself to missing out on this one.  (No time for DIY pumpkin puree).
Luckily, and despite having no faith whatsoever, I asked at my local (giant) Waitrose where – lo and behold – the fantastic saleswoman produced the (non-Libby’s) goods after a lengthy search.
Right, er, that’s my long-winded way of giving this bake a 2/5 for availability of ingredients (when living overseas and trying to survive the ‘great pumpkin crisis’ of 2009, apparently) and a 5/5 for simplicity. I can’t comment YET on taste or texture combo.. but I’m predicting high scores.  Big thanks to ‘What the Whisk’ Kim for this perfect seasonal pick, and please check out the other patches here.

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Filed under cupcakes, holidays, martha stewart cupcakes