Wednesday, November 25, 2015

PUMPKIN ORANGE CHEESECAKE with a Cranberry Twist: Brooklyn Style

My mother made the best New York cheesecake.  It was dense.  It was rich.  It would explode out of the springform and coat the oven with deliciousness.  Granted, this only happened when my best friend Christine and I made it in the mini-bake oven that passed for the real deal in her basement apartment at UVA.  We may have been a little tipsy.  It was still damn tasty.

Monday, November 23, 2015


My love affair with my pumpkin dough continues and now I've brought cranberry into this delicious sordid business.  I don't know when I'll stop playing with this dough.  I'm not entirely sure that I can stop.  But hell, it just keeps getting better so why worry?

The latest?  Pumpkin dough donuts filled with cranberry pastry cream.  Thanksgiving never tasted so good.

Sunday, November 22, 2015

PUMPKIN MAPLE-TOFFEE BUNDT: Revisiting one of my favorite recipes

It's my friend Lexi's birthday week.  I thought it a wonderful opportunity to break out more pumpkin puree to make one of her favorite cakes, my Pumpkin-Maple Toffee Bundt.

This is a fabulous recipe.  It's a cake that's truly "bundt worthy" and I revisit it often, no matter the season.  I thought it worth reposting here in celebration of Lexi and all things sweet.

You can find the recipe HERE on the blog.

Friday, November 20, 2015

ONE PUMPKIN DOUGH. THREE WAYS. As seen on the Today Show

I cannot lie.  I'm obsessed with soft, tender bread products.  All those things you've heard about me? All true.  I like it spongy.  The spongier, the better.
Making the buns on the Today Show.  For the video click HERE.

I also love when that beautifully tender and spongy dough can be purposed to create many, entirely different yummies.  And if it contains pumpkin, so much the better.

So I developed one pumpkin dough that makes three of my favorites things and it makes them GLORIOUSLY.

 Cinnamon rolls?


Supple dinner rolls?

To see my Today Show segment, where I made these scrumptious goodies, click HERE.  Otherwise, click on to get the recipes!

Thursday, November 12, 2015

Pumpkin-Apple Cider Mousse Chocolate Cream Puff Cake: AKA the Fall Windebeuteltorte

My apple trees have been crazy with fruit.  My sugar pumpkins are in peak sugariness. Thanksgiving is breathing down my throat and I'm convinced I can use all my extra farm foodstuffs and cram them into one cake for the occassion.  And I did!  And it's DELICIOUS!

Tuesday, November 10, 2015

PUMPKIN SPICE CARAMEL TARTS with Walnut Buttery Crusts

I spend weeks during the fall thinking of new ways to use pumpkin.  OK.  I lied.  I spend months and I start obsessing in the summer.  

It's during those months that my momentary fixation with all things gourd intersect with my steadfast infatuation with caramel.  And butter-y cookies. 

Sunday, November 8, 2015

APPLE CIDER BUNDT: a follow up

I mentioned in my Apple Cider Caramel Layer Cake post that the apple cake is bundt worthy.  Many of you asked for the specifics of converting baking time for a bundt versus the layers.  I made a few bundts to calculate the time and to get a few pictures.  Funny thing, I was never able to get a photo of a whole bundt.  They kept getting hacked to bits.  So delicious, this thing.

I am able to report back, regardless of the cake disappearing, that it takes 55 minutes at 350ºF to bake off, give or take 5 minutes on either end depending on your oven.  It should still be moist and when you poke a toothpick inside, it should come out with a few moist crumbs but otherwise be clean.

I used a 9 1/2 cup Analon bundt.  It's non-stick but I still buttered it and then coated with a fine dusting of flour so the cake came out cleanly.

To finish, I brushed the still hot cake with my apple cider cake syrup:  1/2 cup apple cider, 1/2 cup dark brown sugar and 2 tablespoons unsalted butter, melted.  Place the cake on a cooling rack over a sheet pan (this does three things:  allows the cake to cool evenly, allows any excess drips from the cake syrup to fall onto the sheet pan and keeps the bottom of the cake from being soaked through with the syrup). Using a pastry brush, lightly mop the cake with the syrup, allowing the syrup to soak completely before brushing with the remaining syrup.  This takes a few passes but it's worth the time spent if only to enjoy the heavenly aroma of apple cider and warm butter.

The cake keeps for DAYS and stays perfectly moist.  Just cover it with plastic wrap and you'll be a happy camper all week.  For the recipe, click HERE.