More Pumpkin, Please!

It must be in the upbringing.  Southern folk do love their squashes. 

I made a discovery this morning while enjoying a nice hot cup of hazelnut flavored coffee, reviewing my recipes and pictures trying to decide which wonderfully scrumptious recipe I should share with you.   The discovery?  I love squash.  I must - considering all the squash recipes I have.  I don't know what it is, so I'm blaming it on the upbringing.  What a wonderful thing to love. 
 
If you love pumpkin, it only stands to reason that you would love pumpkin scones and this recipe is so good!  The scones are so moist and flavored with all those lovely spices that always show up this time of year.   Since I just shared the pumpkin spice latte cupcakes, I figured while you've got the spices handy, may as well crank up the oven and keep the good spice energy going, right?

 

 Begin by mixing your dry ingredients....

(Inhale deeply...can't you just smell the cinnamon, nutmeg and ginger, and clove?)

 Mix your wet ingredients....is it a co-inc-a-dinc that pumpkin color just reminds us of autumn???

I think not!

 C'mon you bakers out there....you know what's next!  

Coerce your wet and dry ingredients to play nicely together.

 A little patty-cake action and you're nearly there.  Score your scones in the manner you chose. 

 I see one more spot I could have cut another little triangle out of....yep, on the right!

 Mmmmmm!  Right now, just out of the oven, the entire house smells like you lit a pumpkin spice candle.  It's always a good idea to have company over on baking day for this reason alone!  

(Or you can just indulge your own selfish pleasures and don't tell anyone!) 

While the scones are cooling, make your spiced glaze.

 There are no words....you must try this one to believe how good it is.

Pumpkin Scones

2 cups all-purpose flour
3/4 cup granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pure (unsweetened) pumpkin
3 tablespoons half and half cream
1 large egg
6 tablespoons cold butter, cut into cubes

Glaze

3/4 cup powdered sugar

1 to 2 tablespoons milk (any kind)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Preheat oven to 425°F. Spray baking sheet with cooking spray, line with parchment paper or use a silpat mat.  Sprinkle a little flour on the baking sheet.  In a large bowl, whisk together dry ingredients (through ginger).  In a separate bowl, whisk together pumpkin, half and half and egg.

Cut butter into the dry ingredients until the mixture resembles fine crumbs. (You can use a pastry cutter or a food processor. Pulse until the mixture resembles fine crumbs).  Fold wet ingredients into dry ingredients, then form the dough into a ball. The dough will be wet, but if it seems too moist,  add a little more flour into the dough until it's easier to handle.   Don’t overwork the dough, you want it to be a little sticky like biscuit dough.

Pat out dough onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 3-inches wide.   Slice dough into squares and then divide squares into triangles.   You have some flexibility here with the size you cut your first squares.  You can leave the scones bigger but I find that smaller ones are just the right size. 

Bake 14 to 16 minutes on prepared baking sheet. Scones should be golden brown brown.

While scones are cooling, prepare plain glaze by whisking ingredients in a medium bowl. Mix until smooth.  When scones are cool, use a knife to separate them.  Drizzle glaze using a fork.

Source: adapted from RecipeGirl.com (Adapted from Top Secret Recipes)

Pumpkin Spice Latte Cupcakes! Oh, my!

I think I can safely call myself a "pumpkin aficionado".  Thinking of all things pumpkin, I don't believe I've ever encountered anything with pumpkin in it that I didn't love.  One of my favorite drinks, the "pumpkin spice latte" at Starbuck's for me is the epitome of fall.  I wait all year for it.  It is worth waiting for, after all.

When I ran across this recipe from Annie's Eats blog (thank you, Annie!!!)  I just had to make it and share it!  I know you'll love it as much as I do if you have one shred of affection for autumn's Oscar-worthy squash.

This recipe has a few ingredients, but it goes quickly.  Two of the ingredients are little underdogs in this recipe.  But one you must use, and the other I highly recommend.  You'll see here the nutmeg grater with fresh nutmeg.  It really seems to make a big difference to use fresh nutmeg.  You can get both at Penzey's here.

I don't know if this is the best instant espresso, but it was the only one my grocery store carried.  It worked just fine.  






There are so many good recipes that use a little espresso for a nice kick of coffee flavor.  Particularly anything with the word "mocha" in it.

Here comes fall!  All those delicious, super cozy, autumn-y, spices.    

Nutmeg, clove, cinnamon!

It's been a long time....reunited, and it feels so good!

Start by mixing your wet ingredients and then add your dry ingredients.


Super easy so far, right?

Mix, mix, mix!

You don't have to line your cupcake tin, but I like to because I MUST share when 

I bake this many cupcakes.  Or I should say, I must share when I bake pumpkin spice latte cupcakes because I will consume every little crumb.  

My hips are quivering at the thought!

I'll just interject here...notice how the paper liners are so well-behaved sitting in the front row?  Now check out the little rebels sitting in the back.  

They can hardly stay in their seats they're so excited!!!!

 It mixes up into this beautiful rust-colored, pumpkin-y batter!

Ta-da, indeed!  But wait, we're not finished yet....

Every good cup of pumpkin spice latte requires 

a finishing touch!

Whip up some simple fresh whip cream and drizzle a little caramel.  I didn't make the caramel, I just used ice cream caramel topping.  You also have the option to grate more fresh nutmeg. 

(Which I did for each cupcake after this photo.)

Yes, I shared.  I volunteer at the local library and they apparently love sweets as much as I do.

Thanks again, Annie, for the great recipe!  

This will now be a ceremonial welcoming of my favorite time of year.

Pumpkin Spice Latte Cupcakes

For the cupcakes:
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing

For the frosting:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar

To finish: 
Ground cinnamon
Caramel sauce

Directions

• To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
• Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.
• To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.

A Love Song to Autumn

It's no secret (or at least it shouldn't be by now) that I take full advantage of any opportunity to bake.  I love to cook, but it's kind of the difference between eating one piece of chocolate or two.   

So when someone has a birthday, or accomplishment, or milestone, or their favorite show didn't get overtaken by some political agenda, or they put their garbage out on the right day, or someone didn't flush the toilet during their shower on a Monday, or when it was supposed to rain, but didn't...oddly enough,  well, I'll probably bake for you...   

The point is...do you really need a reason to bake and make someone just a little bit happier?

During fall it's all about apples, and caramel, and spices, and pumpkin and more spices  - any and all combinations.  I recently ran across this recipe called, "Bavarian Apple Torte" and I have to admit, it looked too tempting to pass up.  Recipes are forgiving little creatures.  They loved to be tweaked and improved according to the new founder's interpretation and tastes.  And just like that, one recipe now has ten variations and the next person that comes along gets the perk of choosing which one suits them - or they can choose to tweak it again.

Yes, I admit...I tweaked.
Honestly, this is one of those recipes that inspire you to sing a love song to autumn.

Oh, autumn with your awesome colors on the leaves
that eventually fallllllll
and then crunch under your feeet

and then all the apple farmer guys bring out the big
vats of caramellllll for the ap-ples
and start growing huge pumpkins for pumpkin spice chai latte
(which I'll feature some daaaaay) soon

Oh, autumn - i love you
and the way you inspire me to bake 
now that it's not too hot to turn on the oven 
and make my Caramel Apple Cheesecaaaaake. 

Okay, okay...I can only handle so much autumn love in one day!  Sheesh!

On with the show...Caramel Apple Cheesecake.  My tweaked version of Bavarian Apple Torte.

 You'll need flour, sugar, butter, vanilla, cream cheese, eggs, apples, cinnamon 

and a springform pan.

Start by making the cookie base...

Mix the butter, sugar, flour and vanilla together till you get small crumbs.

 Press into your springform pan.

 Now make the cheesecake.  Mix the cream cheese and sugar together.  Add in the eggs one at at time.  Make sure that they are well incorporated after each addition.  Add the vanilla.

 Making sure your cream cheese is room temperature is a good idea.  It won't have as many little lumps.  I got lucky this time and the texture didn't seem too affected by it. 

Spread the cheesecake mixture onto the cookie base.  Ooooh, it's starting to get good now, isn't it?

 Slice three cups of apples and toss with sugar and cinnamon and walnuts. 

Bake for nearly an hour or until the cheesecake is set.  

Be sure to place the pan on a lined baking sheet.  Save your poor oven from overflowing 

autumn love that may burn and stink up your entire kitchen.

   Sweet, beautiful, anything but lingering.  No, this won't last long, but you are welcome to savor it and contemplate all that the wonderful things that this season affords us.  

Yes, you must slow down and enjoy this.  Close the laptop, close the schedule book, phones must go on hold.  Let nothing interrupt this little moment just for you.

Now  you can sing your own love song to autumn....

Caramel Apple Cheesecake**

Adapted from All Recipes / Allison

Fleur de Lolly

Crust

3/4 cup butter, softened

1/2 cup sugar

1 1/2 cup all purpose flour

1/2 t. vanilla extract

Cheesecake

2 8 oz. packages cream cheese, softened

1/4 cup sugar

2 eggs

3/4 t. vanilla extract

Topping

3 cups thinly sliced peeled tart apples

1/2 cup sugar

1 t. ground cinnamon

½ cup walnuts

Drizzle

Caramel topping

Directions

Combine the first four ingredients.  Press onto the bottom of an ungreased 9-in. springform pan. 

In a mixing bowl, beat cream cheese and sugar.  Add eggs one at a time until well incorporated.  Add vanilla; mix well.  Pour over the crust.

Combine topping ingredients; spoon over filling. 

Bake at 350 degrees F for 55-65 minutes or until the center is set.  Cool on a wire rack.  Store in the refrigerator.   When cooled, drizzle over caramel topping. 

**Tweak(s) and recommendations

Next time, I may rethink adding as much vanilla to the crust and may try and add some ground walnuts or even pecans to create a more "shortbread" style crust.

Make sure the cream cheese is room temp.

For the topping, I added in the walnuts and the caramel drizzle to the recipe.  Next time, I will nicely lay out the apple slices in a more circular design.  I'm thinking that 3 cups of sliced apples may have been too much apple because it created a lot of juice - too much juice can hurt a cheesecake.

I'll also sprinkle the walnuts on top of the apples rather than incorporating them with the apples.  More of the walnuts will be exposed to the heat that way. 

Seriously, don't forget to bake on a baking sheet.  The juices can run out of the springform pan and land on the oven element and if that happens, you'll be cleaning your oven sooner than you may have wanted to.