Tag: pumpkin

Categories
Recipes

pumpkin ice cream

It is still fall, and so I continue to cook things with squashes. Plus, I had pumpkin puree left over from the pumpkin tea cake I made last week.

This pumpkin ice cream was tasty! The second day after freezing, it had a bit of a grainy texture. I’m not really sure why that happened, but there is really only one way to get to the bottom of it. More testing/tasting!

Pumpkin Ice Cream, adapted from David Lebovitz
1 1/2 cups whole milk
1 cup  heavy cream
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon freshly grated ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt
5 large egg yolks
1/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
3/4 cup canned pumpkin puree

In a large bowl, make an ice bath. In a saucepan over medium heat, heat the milk and cream until hot. In another bowl, whisk together sugar, ginger, cinnamon, nutmeg, salt and eggs yolks. Slowly pour the hot milk mixture into the egg mixture, whisking well. Pour this custard back into the saucepan. Stirring constantly, heat over medium until the custard has thickened.

Pour this custard through a sieve into a medium metal or glass bowl. Whisk in the brown sugar. Set in the ice water bath. Let the custard cool, stirring occasionally. Once cooled, stir in the vanilla and pumpkin. Pass the mixture back through the sieve.

Pour into your ice cream maker and freeze according to the machine’s instructions. Freeze the ice cream for several hours in the freezer if you’re able. But, there is no harm in enjoying it straight out of the ice cream maker either.

-Emily

Categories
Recipes

pumpkin bread

It’s fall, which also makes it time to bust out pumpkin-everything. First up to the plate …  pumpkin bread. The sugar crust on this bread is lovely, the spices are perfectly balanced and it has a moist, delicate crumb. Basically it is everything you want from a quick bread.

Pumpkin Tea Cake, from the Tartine Bakery Cookbook
1 1/2 cups all-purpose flour
1 1/2 t baking powder
1/2 t baking soda
1 T plus 2 t cinnamon
2 t nutmeg, freshly ground if possible
1/4 t ground cloves
1 cup plus 2 T pumpkin puree
1 cup vegetable oil
1 1/3 cups sugar
3/4 t salt
3 eggs
2 T sugar for topping

Preheat your oven to 325 degrees. Butter a loaf pan.

Sift together the flour, baking powder, soda and spices into the bowl of your stand mixer or a large bowl.

In another bowl, whisk together pumpkin, oil, sugar, and salt.  Add eggs, one at a time, mixing well after each addition. On low speed, mix the wet ingredients into the dry. Mix until just combined. You don’t want to over mix because it will make a tough bread.

Sprinkle with the sugar topping and bake for about an hour. Let cool in the pan for 20 minutes and then invert onto a rack to cool completely.

In what I thought was a stroke of pure genius, I decided to try to turn this pumpkin bread into pumpkin donut muffins. You might remember my life-changing donut muffin experience, but in case you need a refresher, check it out here. We thought that pumpkin donut muffins would be the crowning achievement of my life, but sadly (or perhaps not so sadly because now I still have future achievement to look forward to) the donut muffin topping did not really add anything to the pumpkin bread. This bread stands up perfectly well on its own. Those pumpkin donut muffins did look adorable though …

-Emily

Categories
Recipes

baking therapy: pumpkin cookies with browned butter icing

Sadly, I think summer might officially be over in San Francisco. The past few days have been chilly, drizzly and grey. I’d complain more, but the end of summer means the start of fall …  new ingredients to choose from, heartier recipes to make and PUMPKIN EVERYTHING!

This week’s baking therapy showcases fall flavors- pumpkin, cinnamon, ginger, and nutmeg. Plus, who doesn’t love browned butter?!

I halved the recipe because I didn’t think Jordan and I could consume 6 dozen pumpkin cookies over the next few days, but the whole recipe is below.

Pumpkin Cookies with Browned Butter Icing, adapted from Martha Stewart Living

For the cookies
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons coarse salt
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups packed light-brown sugar
2 large eggs
1 1/2 cups canned solid-pack pumpkin (14 ounces)
3/4 cup evaporated milk
1 teaspoon pure vanilla extract

For the icing
4 cups confectioners’ sugar, sifted
10 tablespoons (1 1/4 sticks) unsalted butter
1/4 cup plus 1 tablespoon evaporated milk,
2 teaspoons pure vanilla extract

For the cookies

Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.

Put butter and brown sugar in the bowl of an electric mixer Mix on medium speed until pale and fluffy. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended. Add flour mixture; mix until combined.

Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (you could also use large ziplock with the tip cut off one corner). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.

For the icing

Put confectioners’ sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners’ sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

Conclusions: The cookies are soft and delicate with a subtle pumpkin flavor. Sadly, I over-iced them and the browned butter flavor was a bit overpowering.  A lighter coating of icing next time, plus a little bit more of the spices and they’ll be spot on. Despite their imperfections, with a cup of tea or coffee these little guys are delightful!

-Emily