Pie pie pie pie! Let’s see those pies….
Our first recipe out of New Frontiers is a pumpkin loaf, to usher in the Fall for those of us in the Northern Hemisphere! Posting date is September 24.
- 3 1⁄4 cups all-purpose flour
- 2 teaspoons cinnamon
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground ginger (optional)
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 3⁄4 cups (one 15-ounce can) pumpkin puree
- 1 cup vegetable oil
- 3 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 1⁄2 cups (12 ounces) semisweet chocolate chips
- Preheat the oven to 350°. Butter two 9-by-5-by-3-inch loaf pans, dust them with flour, and knock out the excess flour.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt.
- In another large bowl, whisk together the pumpkin puree and oil until combined. Add the sugar and whisk again. Whisk the eggs into the mixture, one at a time, followed by the vanilla. Add 2\3 cup room-temperature water and whisk until combined. With a rubber spatula, stir in the chocolate chips.
- Fold the dry ingredients into the wet. Do not overmix.
- Divide the batter between the prepared pans. Gently knock the bottom of the pans against the countertop to even out the batter. Use the spatula to smooth the tops.
- Bake in the center of the oven until a toothpick inserted into the center of a loaf comes out clean, 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway through the baking time.
- Transfer the pans to a wire rack and cool for 15 minutes. Invert the loaves onto wire racks and cool completely before serving.
That’s a wrap! Here’s the last roundup for Baked Occasions – thumbs up all around from our bakers.
On to Baked: New Frontiers in Baking!
Who made the last recipe on our Baked Occasions schedule? Leave your links here!
We’re sticking with the 12 days of cookies for our last two recipes in Baked Occasions, first with a bit of a preview of the holidays, with a German gingerbread spiced cookie. Posting date is August 27.
And starting on September 24, we’re going to begin baking from the very first Baked book. For those of you that like to bake ahead, we have a sneak peek of the schedule up here.
- 1 tablespoon plus 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon ground allspice
- 1⁄8 teaspoon ground nutmeg
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon ground ginger
- 8 ounces (225 g) honey (about 2⁄3 cup)
- 3 ounces (3⁄4 stick/85 g) unsalted butter
- 1⁄4 cup (55 g) rmly packed dark brown sugar
- 1 large egg yolk
- 1 tablespoon unsweetened dark cocoa powder
- 2 teaspoons Lebkuchengewürz (see above)
- Zest of 1 lemon (about 1 tablespoon)
- 2 tablespoons rum
- 1 teaspoon baking soda 21⁄4 cups (285 g) all-purpose flour
- 4 ounces (115 g) almonds, finely ground
- 3⁄4 cup (140 g) finely chopped candied orange peel
- 1 cup (115 g) confectioners’ sugar
- 3 tablespoons unsweetened cocoa powder
- 3 to 4 tablespoons (45 to 60 ml) whole milk
- 1 teaspoon pure vanilla extract
- In a bowl, whisk together all of the ingredients. Set aside.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium saucepan, stir together the honey, butter, and brown sugar, and cook over medium heat until the butter is melted and the brown sugar is dissolved. Remove the pan from the heat and set aside. Let cool.
- In the bowl of a standing mixer tted with the whisk attachment, add the cooled honey mixture and mix briefly. Add the egg yolk, cocoa powder, Lebkuchengewürz, and lemon zest, and mix at medium speed until fully combined.
- In a small prep bowl, stir together the rum and baking soda. Add to the batter and whisk to combine, about another 15 seconds.
- Replace the whisk attachment with the dough-hook attachment.
- Sift the flour into a large bowl. Stir in the almonds and candied orange peel. Add the flour mixture all at once to the mixer bowl, and stir on the lowest speed until just combined. Turn onto a well-floured surface.
- Use your hands to knead the dough until it is pliable, then form it into a small disk; the dough will be very tacky. Roll the dough into a round 1⁄2 inch (12 mm) thick, flipping it and sprinkling more flour as needed so it doesn’t stick. Use a 3-inch (7.5-cm) round (or thereabouts) cookie cutter to press out your cookies; place them on the prepared baking sheets about 1 inch (2.5 cm) apart.
- Bake until the cookies appear set and are just dry to the touch, about 12 minutes. Use a spatula to transfer the cookies to wire racks to cool completely
- Line the two baking sheets with new parchment paper.
- Sift the confectioners’ sugar and cocoa into a small bowl. Add 3 tablespoons milk and the vanilla and whisk until smooth. If the glaze is too stiff, add additional milk a teaspoon at a time to loosen.
- Working quickly, dip each cooled cookie face down into the glaze. Turn the cookies over and place them on the parchment. Allow to set completely, about 15 minutes.
Mixed reviews on these, but hey, a homemade pop tart is better than a store-bought one any day!
Post your links here for these surely better than store bought pop tarts…
We’re down to our last five recipes in Baked Occasions. Join us in late September as we start to bake our way through the first Baked book – Baked: New Frontiers in Baking. Schedule will be posted soon.
Now on to our next recipe – we’re continuing with more chocolate, this time in the form of crinkly cookies. Posting date is July 16!
- 1¼ cups (160 g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon kosher salt
- 6 ounces (170 g) dark chocolate (60 to 72% cacao), coarsely chopped
- 2 ounces (1⁄2 stick/55 g) unsalted butter, cut into tablespoons
- 1 teaspoon instant espresso powder
- 2 large eggs, at room temperature
- 1⁄4 cup (50 g) granulated sugar
- 1⁄2 cup (110 g) firmly packed dark brown sugar
- 2 teaspoons pure vanilla extract
- 3⁄4 cup (85 g) confectioners’ sugar, sifted
- 2 tablespoons fleur de sel (optional)
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- Place the chocolate and butter in a large heatproof bowl set over a pan of simmering water (double- boiler method, see page 19), and stir occasionally until they are almost completely melted and combined. Stir in the espresso powder. Remove from the heat and continue stirring until the last remaining chunks of chocolate and butter are melted. Let cool to room temperature.
- In the bowl of a standing mixer tted with the paddle attachment, beat the eggs, granulated sugar, and brown sugar together on medium speed until smooth and the color of a very light cappuccino, 3 to 4 minutes. Add the vanilla and beat again until incorporated. Scrape the chocolate mixture into the bowl and beat until combined. Scrape down the sides and bottom of the bowl, and add the flour mixture all at once. On the lowest speed possible, beat the mixture until just incorporated; do not overmix. Cover the bowl tightly and refrigerate the dough for at least 2 and up to 24 hours.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the confectioners’ sugar in a small wide bowl.
- Remove the dough from the refrigerator. Scoop and form the dough into balls about 1 inch (2.5 cm) in diameter. Roll them in the confectioners’ sugar to coat and place on the prepared baking sheets about 11⁄2 inches (4 cm) apart. If the cookies do not pick up enough confectioners’ sugar at first pass (which is important for visual flair), go back and give the cookies a second roll.
- Bake, rotating the sheets halfway through the baking time, until the cookies start to firm up along the edges, 9 to 12 minutes. If anything, pull these cookies a minute before you think they are done; they still taste fantastic slightly underbaked (with a gooey brownie-like texture inside). While they are still hot from the oven, sprinkle the tops of them with a little fleur de sel, if you like. Let the cookies cool on the baking sheets for 5 minutes. Serve warm or transfer the cookies to a wire rack and let them cool completely.
Three cheers for pudding cake!
Hot chocolate – better in cake form? Leave your links here!