Apple Cider Caramels and Why I’m Smitten Too

Everybody is smitten with Smitten Kitchen, the gorgeous, wildly popular food blog, recently turned best-selling cookbook, from Deb Perelman. I’m no exception. Smitten Kitchen’s recipes are accessible, beautifully presented and oriented towards fresh produce. Confessional in tone, as Leslie Kaufman from the New York Times puts it, the blog is approachable, even for beginners. Perelman is self-taught and cooks in a real, New York-sized kitchen, which is encouraging to those of us who often have to pass on recipes for lack of counter space.

I haven’t gotten my hands on the cookbook yet, but at the end of October Perelman published on her blog what she says is her favorite recipe in the book: apple cider caramels. What could be more perfect for a holiday gift?

With list upon list holiday food gift suggestions, it’s hard to know where to start. I’ve seen some great ideas in Food & Wine this year, like these homemade mulling spice packets; HuffPost Taste put together some great ideas for longer-term projects; and there’s not overlooking Martha Stewart this time of year. I also love a good, old-fashioned pound cake as a gift, but this year I wanted to try something new — something I’ve never attempted before (which doesn’t really narrow it down, since I’m such a novice). When I read Smitten Kitchen’s recipe for apple cider caramels, and then found it it was one of her favorite recipes, I knew I had found the ticket.

They’re every bit as amazing as she describes. Melting butter and dissolving brown sugar into the spicy apple cider, reduced to a syrupy consistency, produces the most heavenly aroma. Wafting through my little apartment, the smell of cooking caramel was enough to make my mouth water. Be careful to heat the caramel to the correct temperature (if you want softer caramels, closer to 252 degrees; harder, a little hotter). In a Smitten Kitchen-style confession: the first time I attempted these caramels, the consistency was too runny because I didn’t get the temperature hot enough).  Find this fabulous recipe here. Happy Holidays!

Anise at All Hours: Blackberry Jam With Anise & Cloves

Do taste buds change as we get older? I can’t speak with any scientific authority, but from personal experience I can say that my taste for certain flavors has developed over the years, and my taste for other things have curbed. Whatever may be going on biologically, I imagine that isolating the biological forces from the societal ones (I’m sure I love coffee so much because I need to in order to function) would be tricky. In any case, over the years I’ve discovered a liking for things that I used to scrunch up my nose to. I discovered a love for olives, walnuts, plain yogurt and most recently, anise.

Anise is an herb with aromatic seed-like fruit, aniseseed, which tastes like licorice. It’s similar in flavor, but different than star anise. I was first introduced to anise when I went to India. I’d seen it in Indian restaurants – sitting in a dish to take on your way out after you had finished your meal – but I had never given it much thought, let alone tried it. When I was India, I was told it was good for digestion (somethingI heard a lot and came to love). I began taking a little bit, here and there, and the licorice flavor that I had always hated started to grow on me.

Years passed, and I never really sought out the flavor on my own. But last year, one of my friends got really into, and really good at, making jams, and she invited me over to make jam with her one afternoon. She had everything set up: we were making blackberry jam with star anise (yes, the star one, but still that licorice flavor), cloves and cinnamon. Jam really is the gift that keeps on giving. Granted, I’ve intentionally been savoring this delicious, homemade spread, but I still have some in my fridge after all this time. The anise flavor is subtle, and pairs really nicely with the tangy blackberries, the sugar and the spicy cloves and cinnamon. I love spreading it on lightly buttered toast. It makes breakfast taste special. And it inspired me to try anise at other times of the day. Stay tuned for an anise-flavored midday treat.

A Pretty Pound Cake (Makes a Perfect Present)

The holidays are upon us, and with them, endless opportunities to make and share holiday goodies. One of my favorite holiday gifts is pound cake. Everybody makes cookies (and no wonder! They’re delicious and can be made in all shapes, sizes and varieties, and they travel well). Pound cake makes an equally transportable and tasty treat, and it’s so easy to make that you can make multiple batches with minimal stress.

Traditional pound cakes are made with butter, sugar, flour and eggs. I love a classic lemon pound cake, from a lemon-yogurt to lemon-buttermilk. Citrus flavoring of any kind – lemon, orange, grapefruit, tangerine, or all of the above – perks up what could otherwise be a somewhat dull dessert. And with citrus in season, the holidays are a perfect time to make a citrusy pound cake. Last year this Lemon-Glazed Citrus-Yogurt Pound Cake from Food and Wine was my go-to holiday gift.

Yesterday I tried a new variation, using oil instead of butter, for a different citrus-scented pound cake:Orange Cardamom Yogurt Cake from Five & Spice, a lovely food blog. This cake was no exception to the easy-to-make/hard-to-screw-up rule of pound cakes, which, again, makes them ideal holiday presents or cakes for entertaining. The distinct, cardamom flavor — unlike anything else — heightens the zesty orange essence of the cake for an unmistakably unique, seasonal treat (and have I mentioned enough how easy it is to make?). See here for this effortless but entirely rewarding recipe.

I love cardamom so much that I would probably have added one more teaspoon of the spice to the wet batter, before mixing it in with the dry ingredients.  Whether you keep the cardamom subtle or go for a heavily seasoned loaf, this recipe will definitely be a one-of-kind crowd pleaser for all holiday parties and gifts. For my next pound cake, I’ll probably use my bundt pan, which makes cakes look beautiful on a holiday table, and sliced up on a plate. A cinnamon swirl pound cakes sounds pretty holiday-versatile and tempting, but I may also go for a full-on eggnog cake. I may stop short, however, before trying theMountain Dew variety (I am nonetheless intrigued!). Whatever I make next, it will ceratinly be hard to top this sweet and earthy, Orange Cardamom Yogurt Cake.

Zucchini Bread

The first thing I learned to bake was zucchini bread. My mother has been making it since I can remember, and growing up, my sister and I would try to help when we could (mostly to lick the bowl, but sometimes to do some mixing too). The first time I made it on my own I was very careful to follow the recipe exactly, leveling each measuring cup and not straying a pinch from the instructions. It was probably the last time I was so precise!

Today, I have trouble following recipes closely, mostly because I like to improvise. My zucchini bread has definitely fallen suit, having seen some great – and not so great – variation over the years. I’ve finally landed a variation of the original that I like best. See below for the original Spiegel recipe with my simple, optional modifications for this semi-sweet, all-purpose bread that makes a great breakfast, side or dessert.

A few key ingredients in this bread make it what it is. The zucchini, of course, is the defining ingredient. Shredded, it brings moisture and a binding property to the flour, sugar and eggs. The less expected crushed pineapple is the magic ingredient, however, packing the already moist bread with bursts of sweet, juicy, chunks of fruit. I like to use some of the pineapple juice in place of some sugar and oil, and I compensate for the lost heft of those two ingredients by adding some non-fat plain yogurt. I also like to use two thirds whole wheat flour and one third white flour, for added texture. However this zucchini bread is made, the combination of zucchini, crushed pineapple, and spices – nutmeg and cinnamon to be specific –  is the heart of this comforting, summer recipe.

I’ve impressed a lot of friends over the years with my zucchini bread, and have even made friends over it, having tricked all of them into believing that I’m a half-way decent baker. This bread is almost fail-safe, however, and with the years of practice I’ve had baking it, I should hope it tastes as good as it does!

For the recipe and what to cook next

Birthday Cake Truffles

Yesterday was a very important person’s birthday (my lovely boyfriend, Alex) so I wanted to make something really special and try something new. I made birthday cake truffles. Truffles spell special, and we are both huge fans of Momofuko Milk Bar’s Bday Cake Truffles, so I tried my hand at my own version of these compact confections of intense sweetness. Decadent and bite-sized, these birthday treats were a really fun take on the traditional birthday staple (cake, of course!).

Inspired by a guilty round of Pinterest scanning, I riffed off a no-bake recipe, including cake flour, regular flour, butter, sugar, vanilla and salt. This recipe called for a white chocolate coating on every truffle, but what’s a box of truffles without the variety? The element of surprise from picking a treat whose inside is a mystery?

So I made four varieties: each only slightly different than the next, but enough to capture the birthday/truffle surprise. I made white chocolate coated truffles, truffles with a layer of jam in the middle, truffles dusted in cake flour and more sprinkles, and – perhaps the best – the simple one with no frills: just the batter (and enough salt to cut the intense sweet!). Happy 26, Alex!

Lemon Yogurt Tea Cake

This lemon yogurt cake is the perfect partner for a hot pot of tea and a lazy afternoon, or the perfect tea party treat to share with friends. Made with all-purpose flour and half as much almond flour, the cake is thick and moist, but not at all dense. The zingy lemon of the icing brings out the subtle lemon flavor of the cake itself. It’s definitely one of my favorites!

Gingersnaps and a Christmas Tree

I was feeling under the weather last Saturday night, so I stayed in, turned on the Christmas tunes, and made Gingersnap cookies. With the sweet aroma of our newly bought Christmas tree mixing with the smell of ginger and cinnamon coming from the oven, our apartment literally reeked of Christmas. All week I’ve been eating these perfect cookies and catching wonderful whiffs of the tree, really revving my christmas engine.

Find the recipe for these classic Gingersnap Cookies below. They make great party favors or potluck offerings, layering neatly in a cookie tin and traveling well. They also stay fresh and delicious for a whole week if they last that long! They’re easy to bake, hard to screw up, chewy in the middle, a little crispy on the edges, and best when consumed alongside a fragrant Christmas tree. Happy holidays!

Gingersnap Cookies

(Makes approximately 24 cookies)

3/4 cup of butter

1 cup of sugar

1/4 cup of molasses

1 egg

2 cups sifted flour

1 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon cloves

2 teaspoons baking soda

1/2 teaspoon salt

– Cream butter and sugar

– Add molasses and unbeaten egg, and beat all together well

– Add all other ingredients and blend

– Roll balls of dough in sugar and bake on greased cookie sheet at 350 degrees: 10 minutes for chewy cookies, 12 minutes for crunchy cookies

A Hurricane’s Caramel Corn

With Hurricane Sandy raging outside our windows last night and the Internet recently down, I, like many, thought it would be a good occasion to try out some recipes. I’ve never made caramel popcorn, and it turns out it’s really easy (which may or may not be a good thing, since I’ll now be tempted to make it at the drop of a hat). Crunchy, salty, caramel goodness to keep us company as we hunkered.

The destruction is massive, the “region crippled,” and it’s not over yet. It’s no time for making light of the situation. But when life gives you popcorn (with nowhere to go, and a long list of movies you’ve been meaning to watch), make caramel corn. I hope everyone is as safe and sound as they can be!

For the recipe and what to cook next

Crunchy Caramel Corn
Recipe adapted from Martha Stewart

4 tablespoons butter, plus more for baking sheet
1/2 cup popcorn kernels, freshly popped
1 cup cashews, coarsely chopped (optional)
3/4 cup packed light-brown sugar
Coarse salt

– Preheat oven to 300 degrees.
– Butter a large rimmed baking sheet
– Place popcorn in a large bowl or keep in pot it was popped in
– Mix in cashews
– In a small saucepan, bring butter, sugar, 1/4 teaspoon salt, and 4 tablespoons water to a boil, stirring constantly.
– Once boiling, quickly, drizzle popcorn with sugar syrup and toss
– Spread popcorn evenly on prepared baking sheet.
– Bake, tossing occasionally, until golden and shiny, about 40 minutes.
– Let cool about 10 minutes

What to do with leftover caramel? Well, you didn’t put enough on the popcorn, first of all. But if you did make too much caramel, drizzle it over apple slices, ice cream or pancakes. I think I’m making pumpkin pancakes next!

Cashew Date Bars

I’m not a huge fan of eating on the go. I like to spend time with my food, which should be fairly obvious by the mere existence of this blog. All too often, however, I find myself grabbing and going, eating on the run or at best, shoving something down in front of the computer screen. Not one to comporomise on quality and taste – at least when I can help it – I’ve found some solid solutions to my eating-on-the-go habit. Sullivan Street Bakery makes a terrific zucchini and gruyere flatbread, and luckily we live in a city where a great slice of pizza is never more than a few blocks away, especially if you know where to look.

For a healthier option, fruit stands are a dime a dozen in this city, and make great use of the loose change in your purse or pocket. For a little more change, and a super-packed boost of vitamins, you can grab a freshly made fruit or vegetable juice. I’m also a big fan of bars – Luna, Kashi, Kind, you name it – but I know that the laundry list of ingredients in most energy bars makes them look an awful lot like candy bars and makes me wonder how processed is too processed.

So last week I tried making my own bars, for a healthy, on-the-go snack based on one of my favorite brands: Lara Bars. Whatever the flavor, Lara Bars all have very few ingredients – and all ones I can pronounce. One of my favorites is their Cashew Cookie, which is simply dates and cashews. It seems like I’m running with a trend here on my two ingredient recipes, and after making these bars, I can confidently say that two is not too few; it’s just right.

Making the bars was simple: I combined one cup of dates with one cup of cashews and a tablespoon of water in a food processor, and pulsed until the mixture was chunky. I had to give the mixture a little stir to get things going again, and when I did so, I decided to remove about 1/4 of the mix and set it aside. I then pulsed what was left until smooth, and combined the two parts with my hands, rolling everything into a ball. Next I flattened out the mixture into a long rectangle, smoothing it on the top and on the sides with a knife. I molded this into a loaf pan – although any square or rectangular pan will do here – and put it in the refrigerator to cool. After about 30 minutes, I cut the cashew-date mix into bars, and kept them in the fridge until I was ready to eat. They tasted great and made me feel much better about eating breakfast or a snack on the go all week!

Bourbon-Glazed Sweet Potato Pound Cake

Adventures with a new cookbook: From a Southern Oven -The Savories, The Sweets, by Jean Anderson

I just got a new cookbook that will be perfect as the weather continues to cool down and my comfort-food cravings get serious. From a Southern Oven -The Savories, The Sweets, by Jean Anderson, is going to teach me the Southern secrets that make gratins and casseroles (the savories) and biscuits, corn bread and pie (the sweets) iconically American cuisine that makes even me feel patriotic.

The first recipe I tried was a Bourbon-Glazed Sweet Potato Pound Cake. Made with pecans and two sticks of butter (“no substitutions”), the batter is thick and the cake heavy. But the sweet potato and eggs keep it from being too dense. I served the cake with ice cream at a dinner party (read below for the full menu) and was secretly grateful to find leftovers after everyone went home. Leftover pound cake, in my opinion, also makes a great breakfast. (What do you think I’m nibbling with my tea right now as I write this blog post?) I’m really looking forward to exploring more Southern comfort food with this new cookbook. Cheddar biscuits may be next.

For the full dinner party menu and what to cook next

Cheese Plate with Pilsner beer flat crackers, grapes and sliced apple

Kale salad with pear, fennel, pecans and a French vinaigrette

Slow-cooked brisket (my mother’s classic recipe with ketchup and onion soup mix) with red wine gravy

Roasted small white potatoes

Roasted carrot, sweet potato and onion medley

Chickpea salad with tomato, cucumber, feta

Bourbon-glazed sweet potato pound cake with ice cream

And sometimes the best part of a dinner party is putting your feet up once everyone’s left, and indulging in left-overs for a few days. I mixed the kale salad with the potatoes for a great lunch yesterday, and made a grilled cheese with pear for dinner. Alex finished off the brisket with a serious left-over sandwich of brisket, brie and potatoes. And of course, left-over pound cake can be eaten at all hours, including at breakfast time.

A Simple Recipe for Chocolate Mousse

Chocolate mousse: elegant, airy, rich in flavor but light in texture, sophisticated but also simple. It’s one of my favorite desserts. I’m not really a fan of calling foods sexy, but if ever there was a sexy dessert, chocolate mousse would be it.

In honor of National Chocolate Mousse Day last week, I made a recipe I’ve been eyeing since I read it for the first time in the New York Times more than a month ago. Just in time for Valentine’s Day this year, Melissa Clark published a recipe for a “good and simple chocolate mousse.”

Clark’s recipe consists of only two ingredients: chocolate and fleur de sel (well three ingredients, if you count water). My version included another ingredient — whipped egg whites — but you can skip this step if you’re happy with the mousse’s consistency. The best part about this recipe is if you don’t get it quite right on the first attempt, you can try again without having to start again from scratch (don’t you wish all recipes were like that?).

The process is straightforward, and the result addictive. You place a tall bowl in an ice bath, melt bitter-sweet chocolate and water in a pot, pour the melted chocolate into the chilled bowl, and whisk for three to five minutes. If the chocolate hasn’t thickened enough by five minutes, you can return it to a low heat, add more chocolate and try again.

To make the mousse even fluffier, I added whipped egg whites to the whisked chocolate, folding soft peaks into the chocolate at the end. The mousse keeps in the refrigerator for a few days, but staying away from it that long is easier said than done.

2013-04-03-Mousse.jpg
For the recipe

Easy Chocolate Mousse
(Adapted from Melissa Clark’s “Bitter-Sweet Chocolate Mousse With Fleur de Sel“)

12 ounces of bitter-sweet chocolate
1 cup of water
2 egg whites (eggs should be at room temperature)
Fleur de sel to taste

– Prepare an ice bath: Place ice cubes and cold water in a large bowl, and place a tall bowl in the ice water. (Make sure the bowl is tall enough, as the chocolate will splatter when you’re whisking it.)
– Pour the chocolate and one cup of water into a small pot and melt on medium heat, stirring consistently until smooth
– Pour the melted chocolate into the tall bowl and whisk vigorously for about five minutes minutes
– Whisk the egg whites until they form soft peaks and fold them into the chocolate
– Pour the mousse into small bowls and sprinkle with fleur de sel
– Chill in the refrigerator for two hours or up to a few days

For more mousse recipes, see here. And check Sarah’s blog (her latest reviews on cheap rabbit hutchs & cages) – who teach me make this wonderful dish. 

A version of this originally appeared on the Huffington Post.

Hanging Onto Summer

Labor Day has come and gone. It is now September and summer is undeniably over. If you’re like me and you’re not ready to let go of long days, sandals and outdoor grilling; if you find yourself prematurely flipping through your summer photos and resisting putting your white pants away; and if you’re already nostalgic for salt, sand and sunshine, then you might find these summer recipes worth giving one last try, and you might like their variations, which will allow you to hang onto summer well into the winter.

Some Simple Summer Recipes
Corn Soup

3 tablespoons vegetable oil
1 1/2 teaspoon minced garlic; 1 1/2 teaspoon ground coriander
2 teaspoons salt; 2 teaspoons cumin,
1/4 teaspoon black pepper
1/2 cup carrots, thinly sliced; 1/2 cup celery, thinly sliced
1 medium onion, chopped
2 poblano chiles, roasted, peeled, seeded & diced (or jalapeno chiles)
3 1/2 – 4 1/2 cups chicken or vegetable stock
2 1/2 cup water
8 ears shucked corn
1 roasted red pepper, peeled seeded and finely chopped
2 – 3 tablespoons fresh cilantro, chopped

– cut corn kernels off ears of corn and set aside
– cut corn cubs in 3 pieces
– heat oil in heavy pot over moderately low heat and add garlic, stirring for a few minutes
– add onion, poblano chilies and cook, stirring occasionally until soft, about 4 minutes
– add cumin, coriander, salt and pepper and cook for 2 more minutes
– increase to moderate heat and add carrots and celery, and cook for about 5 minutes
– add 3/12 cups of stock, water and corn cobbs and bring to boil
– reduce heat and simmer, uncooked for about 15 minutes
– add all corn kernels EXCEPT 1 cup, which should be reserved for later
– allow soup to simmer, covered, until corn kernels are tender, about 15 minutes
– remove corn cobs and allow soup to cool
– when soup has cooled, puree the soup in batches in a blender until very smooth
– cook the 1 cup of reserved corn in a small saucepan of boiling water until tender – about 3 minutes
– drain and rins under cold water to stop from cooking further
– stir corn kernels into the soup
– add the chopped red pepper, cilantro and chipotle chili powder, and salt and pepper to taste
– can serve at room temperature or heat slightly if desired

 

Wheat Berry Salad

1 1/2 cups wheat berries
1/2 cup dried cranberries
1/2 cup walnuts
1/2 cup carrots, diced
1/4 cup red onion
1/4 cup scallion
3 tablespoons olive oil

– place wheat berries in a pot and submerge them in enough water to cover them by about 2 inches
– bring water to boil and let wheat berries cook until soft, for about 1 hour in uncovered pot
– drain and toss with dry ingredients, then oil and lemon juice


For more simple, summer recipes and winter substitutions.

(For pet lover, also check my friend’s blog reviewing on best outdoor cat shelter & house for garden space)

A Deconstructed Dinner

The jury’s still out on how I feel about “deconstruction” as a fine dining trend, but as an easy, relaxing weeknight dinner technique, it’s perfect. What could be more relaxed than a deconstructed, well, anything? There’s no right way to deconstruct- so the pressure is off and you can have fun with whatever you’re making.

Tonight I was in the mood for an Avocado BLT, so while tomato season is still months away, I went with my whim and made a deconstructed avocado BLT: a fatty, smokey, seriously great BLT salad. To top it off, I whipped up a semi-homemade, deconstructed butterscotch cream pie with cinnamon graham cracker crust. Not only a relaxing Tuesday night- an indulgent one too. But that’s what Tuesdays are for, right?

To make the BLT salad, I tried two techniques I read about in Sam Sifton’s New York Times Magazinearitcle, “Smells Like Green Spirit,” where he describes a simple, green salad from Seattle’s Canlis as a “revelation.” First, I fried cubed squares of bread in bacon fat to make croutons. I love making homemade croutons, but I usually stick to olive oil when I toast the bread. Frying the bacon first, and then tossing the croutons in the grease was, to use Sifton’s term, a revelation indeed.

Next, I tried coddling an egg before making the dressing, as Sifton also describes in his article. Per his instructions, I poured boiling water over an egg in a coffee cup, let it sit for one minute and then removed and let it cool. Then I cracked the egg into a bowl of olive oil and lemon juice, and whisked to finish the dressing. The half-cooked egg made for a thicker dressing, which coated the greens, tomato and bacon-croutons really nicely. Finally, I crumbled the bacon and threw the cubed avocado onto this lemony concoction and as simple as that had my deconstructed A(vocado)-B(acon)-L(ettuce)-T(omato).

And while I was at it, I whisked up some instant butterscotch pudding, and crumbled Christina Tosi-inspired cinnamon graham cracker crust and homemade whipped cream on top for a deconstructed dessert. On a more ambitious night, homemade pudding would have been better, but this was relaxing deconstruction night where anything goes, and I went with the instant pudding in my cupboard. With the crumble and cream, you might never have known.

For the recipes and what to cook next

The Compost Cookie

Lately, my ideal Sunday consists of sleeping in, reading the newspaper and magazines – preferably in print! – for a few hours, going on a long run, and devoting the afternoon or early evening to cooking something new and challenging. Inevitably there is work to do and there are errands to run, but I try to indulge in “me-time” for a few hours on Sunday, to decompress and get ready for the week. Of late, my “me-time” has been putting my amateur cooking skills to the test. Yesterday, I cracked open my brand new Momofuko Milk Bar cookbook, by the incredible Christina Tosi, and attempted the famous Compost Cookie.

With so many ingredients – chocolate chips, mini pretzels, potato chips and graham cracker crust (which you have to make from scratch before you make the cookie dough) to name a few – it took me almost as long to amass all of the components as it did to make the cookies. I am a long way off from mastering these artful, awesome mishmashes, but my first batch of Compost Cookies turned out pretty good. Spending a few solitary hours focusing on nothing but baking elaborate cookies, I think these Compost Cookies might have been just as fun to make as they are to eat.

Anise at All Hours: Fig Bars With Red Wine and Anise Seeds

As soon as I read this recipe in Food & Wine, I knew I had to try it. I love grown-up versions of childhood staples, and as I wrote in my last Anise post, I’ve recently discovered that my taste buds have grown up to like a little licorice flavor. So this adult fig newton recipe called my name.

I tried it one Saturday afternoon and was really pleased with the outcome. The boiled-down red wine and figs made a sweet and sophisticated syrup which, when processed, resulted in that familiar, fig-newton filling. The wine and the anise seeds brought new layers of flavor to the fig filling, initiating it into adulthood; it was, quite literally, bittersweet.

I’m definitely going to make these fig bars again. And onward with my adventures with anise! Stay tuned for another sweet treat (anise biscotti) and an anise-flavored cocktail.

For this fig bar recipe, see here.

Pumpkin Muffins

If I had to sum up Fall in a food, it would be a Pumpkin Muffin. For as long as I can remember, my family has been baking this easy and delicious treat every time the air starts to cool and the leaves start to turn.

It usually takes us a few months to get our fill, so we’re still making them around the holidays. By New Years, we’ve had just about enough of these muffins, so we tuck away the recipe until next fall (and replace it, of course, with a pile of other baked goods like the Famous Spiegel Orange Cake or the one and only Spiegel Zucchini Bread. Stay tuned for next season).

Slightly sweet, my family’s Pumpkin Muffins make a great breakfast, and go well at the beginning or end of hearty dinner.


Pumpkin Muffins
(Makes 12 muffins. Or serves a familiar family for a few hours)

1 cup of pumpkin (mashed)
1 cup of sugar
1 cup of oil
1/2 cup of buttermilk
2 eggs
1 2/3 cup of flour
1 tsp baking soda
1/2 teaspoon of pumpkin pie spice

– Preheat oven to 400 degrees
– Mix pumpkin, sugar and oil together and beat for one minute.
– Add the eggs, flour, baking soda and spices and mix well
– Pour into muffin tray
– Bake for about 20 minutes

For healthier variations:
– I often substitute some of the oil with non-fat, plain yogurt.
– I also often use whole wheat pastry flour, and find the best happy medium is using half whole wheat and half white flour.
– Finally, instead of using buttermilk, you can you use whole, two percent or skim milk.