Pumpkin Goes Puffy

Generally, I'm opposed to puffy cookies.  I think cake should be soft and moist while cookies should be chewy or (as in the case of shortbread) crisp and buttery.  I am, however, willing to make a few exceptions.  Half-moons, for example, along with whoopie pies, are intrinsically puffy and amazingly tasty (but that's another post).  Today?  Today, I write of a recent addition to my puff party: the pumpkin cookie.

The recipe in question hails from the November 2007 issue of Martha Stewart's Everyday Food magazine.  I think it comes down to the fact that I can be seduced by just about anything pumpkin.  Chocolate-Glazed Pumpkin Cookies proved impossible to resist.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon pumpkin-pie spice
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg
• 1 can (15 ounces) pure pumpkin puree
• 4 ounces semisweet chocolate, chopped

Directions

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
2. Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).
3. Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
4. When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.

Literate Baker notes:  I used my small ice cream scoop and ended up with 28 cookies.

A very soft, very orange dough.

The puff in action.

Fitting your baggie in a glass makes for easy filling.

Have fun with your drizzle.

 These are really good.  I did find, however, that the quality started to go down fairly quickly after the first day.  The solution?  Eat them all at once.  Or, you know, share.  I wouldn't say that I've converted to a puffy cookie kind of person, but there's nothing wrong with a little departure now and then.  It's one more way to...

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It's Gourmoo!

I recently learned of Gourmoo Cookoff being sponsored by Lactaid Milk.  To enter, they asked people to submit a video of themselves making a recipe featuring lactose-free milk.  I couldn't resist.

For about two days, I racked my brain for an amazing dessert that featured milk, but not cream or cream cheese.  The answer came to me on a rainy drive home from work: bread pudding!  Bread pudding is a decadent dessert that isn't too complicated to make and is easily enhanced by other ingredients and flavors.  I conducted a super scientific poll (I asked my husband) and the verdict was clear--chocolate chips and bananas.

I trolled around online, comparing recipes and techniques, then wrote my own version.  I gilded the lily a bit with the addition of a rich chocolate sauce.  I did a dry run and knew immediately that I had a winner.

You should definitely check out the video of me playing television chef.  (If it's before November 9, you can also vote for me or for any of the other contestants you like.)  After you've done that, you should try it out yourself.  Here's how:


Pudding
6 cups egg bread (such as challah or brioche), cubed
3/4 cup chocolate chips
2 bananas, sliced
1 banana, mashed
4 eggs
1 cup sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
3 cups whole Lactaid milk

Sauce
1 cup chocolate chips
1/2 cup whole Lactaid milk
1/4 cup light corn syrup

• Preheat oven to 325 degrees.
• Place half of the bread in a 3-quart baking dish.  Add half of the chocolate chips and all of the sliced banana.  Top with remaining bread and chocolate chips.
• In a mixing bowl, beat eggs slightly.  Add mashed banana, sugar, salt, and vanilla and blend well.  Stir in Lactaid milk.
• Pour custard mixture over bread and allow to soak for 20-30 minutes.  Bake for approximately 45 minutes, until puffed and just set.

When you serve it up, it should look something like this...

As I mention in the video, it's great warm or cold.  It also makes a reasonably legitimate breakfast.  I may not be the Next Food Network Star, but that doesn't mean I have to act like it.  Why don't you try doing something a little out of the norm?  It's a sure-fire way to...


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The Apple Bakes Again

In addition to apple crisp, no fall is complete without an apple cake.  For me, the perfect apple cake is more apple than anything else.  It's also nutty, cinnamony, and beyond moist.  Fortunately, I have just such a recipe.

The Apple Walnut Cake from my dear friends at (surprise) Epicurious.com is fabulous and seriously easy to make.  You don't even need a mixer!

2 cups diced peeled tart green apples (such as Granny Smith; about 1 1/2 large) 1 cup sugar 1/2 cup (1 stick) unsalted butter, melted, cooled 1 large egg 1 1/4 cups all purpose flour 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup coarsely chopped walnuts Preheat oven to 375°F. Butter and flour 8x8x2-inch baking pan. Mix diced apples, sugar, butter and egg in large bowl to blend. Sift flour, cinnamon, baking soda and salt over. Add chopped walnuts; mix thoroughly.  Transfer mixture to prepared pan.  Bake until cake is brown and crusty on top and tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack. Literate Baker notes:  I like to make the full batter, then fold in the apples and walnuts. There are so many apples and the batter is so thick that it's a bit difficult to spread in the pan.  Have no fear; as the apples soften and release their juices, everything comes together like magic.

I warn you, this will make your entire house smell like apples and cinnamon.  I cannot be held accountable if you eat the entire thing immediately.  I can suggest making a double batch.  I did.  I love a piece right out of the oven.  I love putting the leftovers in the fridge and eating them for breakfast.  Not that I'm looking to relive Monday morning or anything, but, um, is it time for breakfast?

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Cupcakes Go Boo

Halloween is a fabulous holiday.  What's not to love about candy, more candy, crazy outfits, and, um, more candy?  Even more than dressing ourselves in costume, my husband and I love dressing our dog.  She's been a pumpkin, a lady bug, a skunk.  One of my personal favorites is her chicken costume. 

For some reason, I don't think she enjoys it so much.  Perhaps she'd rather eat it than be it.

In addition to absurd outfits, Halloween is prime time for baking.  There are countless spooky, creepy, elaborate, insane things that you can bake to celebrate.  Yet...

Sometimes, you just want to go old school.  No fondant, just fun.  This was one of those times.  Today, it was all about cupcakes and decorations that a two-year-old could handle (literally).  We invited over our favorite local toddler and went to town.  The frosting was blobbed on and so were the candy corn, bats, sprinkles, licorice, and gummy finger puppets.

The results?  Completely silly and downright delicious.  The trick of this treat?  Keep it simple...

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A Hot Mess of Cakes

A year or so ago, a friend turned me on to Cake Wrecks, a blog that pays tribute to the best of the worst in cake decoration.  In short, it is a menagerie of funny, sad, and downright scary icing mishaps.  The photo that she sent me is apparently the photo that started it all, and the photo that is featured on the front of the Cake Wrecks book:

Yes, someone actually wrote that on a cake.  Other Cake Wrecks classics include Naked Mohawk-Baby Carrot Jockeys and why cupcake cakes are such a bad idea.

Since then, friends and family have forwarded me photos and links from the blog.  I'm always happy to be reminded of it and usually spend a good twenty minutes or so catching up on the horrors I've missed.  The photo I received this week was from my friend Brad.  Based on the quality of the image, I'm pretty sure it was done on purpose.  I'm guessing it was done in good fun by someone with mad Photoshop skills.  It's Jesus.  Holding a baby dinosaur.  Really.

The fact that the entire post is a riff on the Old Spice commercial makes it even better.  (If you don't know what I'm talking about, click here.  If you do know what I'm talking about, but haven't seen the Grover version, click here.)

Okay, I know I'm teetering precariously on the edge of completely off-topic, but I couldn't resist.  Besides, laughing at cakes gone awry is a calorie-free way to...

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Fridge of My Dreams

I am, in my heart of hearts, an academic.  I love literature, learning things just because, and not fighting my way up the corporate ladder.  This fact has always caused much chagrin for my Uncle Charlie, who currently works as the Director of Demand Flow for Electrolux Major Appliances.  Although I always assured him that I didn't hate capitalism, I don't think he believed me.  Since starting my cake business, he's taken to teasing me about there being hope for me yet.

At a recent family wedding, we got to talking about our work.  I think of the wedding cakes I create as my babies; I love sending them out into the world and seeing them succeed.  He shared a similar sentimentality over a commercial refrigerator he worked to design and brand.  The way he spoke about seeing one in the real world for the first time made my humanities heart go pitter-patter.

What, you may ask, is the point of this story?  Well, as a show of capitalistic good faith, my uncle decided to bestow upon me one of his babies.  On a recent Friday morning, the most beautiful thing was delivered to my house.  It's big and shiny and cool.  It's the type of thing that makes a baker giddy.  (Like Hobart mixers.)

The Frigidaire Commercial Cooler has the functionality of any good commercial appliance--all the NSF bells and whistles, strong and interchangeable shelving, casters that make moving and cleaning a breeze.  There's more to it, though.  It's... pretty.  The clean lines and shiny Frigidaire badge make it feel downright designer.  It's an appliance I'd be proud to have in the front end of my shop or my kitchen at home.  Frigidaire definitely got this one right.  If you're in the market, or just want to daydream, check out the goods at Frigidaire Commercial. 

I can now keep two wedding cakes cool simultaneously.  Hot.  Yes, Uncle Charlie, there is hope for me.  I love my new fridge.  I like selling my wares.  I even consider making money a perfectly legitimate way to...


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Ask the Literate Baker: Fast Sweets

Since writing about Jennifer's Bundt-turned-trifle adventure, the Literate Baker has been receiving a variety of questions and requests.  I'm always looking to spread the love of baking and all things baked, so I'm happy to announce the official start of "Ask the Literate Baker."  If you have questions or are in search of a sweet treat, send me an email and I'll see what I can do!

Today's request comes from Annie in Oregon.  As a business owner and a mom, time for baking is always scarce.  She writes...

There's an idea, baking that takes less than 30 minutes from beginning to out of the oven... can I request a post about this? The dessert that can wow utilizing quick prep and ingredients one is likely to have on hand?

Well, Annie, the first thing that comes to mind is puff pastry.  I think the Pepperidge Farm brand can be found in just about every grocery store in the country.  It's easy to keep in the freezer, has an inherent wow factor, and bakes very quickly.  It also plays well with a plethora of other flavors and ingredients.

If you have sheets, you can make a tart shell by cutting a one-inch strip from each side of the square, then attaching said strips to the remaining square with a touch of beaten egg.  Once baked, you can spread the inside with Nutella or even pre-made or instant pudding.  Add fresh fruit and you're good to go.  If you have a little bit more time, spread the unbaked shell with purchased caramel sauce, add thinly sliced apples or pears, and drizzle with more sauce.  Bake until the apples are tender and the shell is golden brown.  You can also buy puff pastry in ready-to-bake shells.  These single-serve delights bake even faster and can be filled with just about anything.

My other favorite no-one-seems-to-know-how-easy-this-is dessert is Bananas Foster.  Bananas Foster? you ask, incredulously.  Bananas Foster.  Here's how you do it...

Melt two tablespoons of butter and 1/4 cup brown sugar in a skillet; cook until bubbly.  (You can add a handful of pecans or slivered almonds at this point, if you'd like.)  Add two bananas that you've sliced in half then split lengthwise; cook just until the bananas start to soften.  Remove from heat and add 2 oz spiced rum.  Carefully ignite with a match or lighter, gently shaking pan until flames die out.  Serve over vanilla (or butter pecan) ice cream.

I hope I've inspired you to try more desserts on the fly.  Whether it's last-minute company or simply laundry day, quick and easy baking is a great way to..


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