Category: Seasonal

Pumpkin Spice Cookies for Fall

October 31, 2010

When I mentioned to Graham that I was making pumpkin cookies for his kindergarten class Halloween party, I don’t think this is what he had in mind.  Say “pumpkin cookies” to an almost six year old and there are visions of giant round cookies with orange frosting and sprinkles.  I realized this later.

So no, this pumpkin cookie is not what Graham had in mind, but that did not stop him from devouring several.  And I have to say, they were a hit in the classroom with kids and adults alike.  Although we are just hours from trick or treating, I wanted to share this recipe because it really isn’t a Halloween recipe, it’s more of just a good fall recipe.  The cookies are really more like little cakes – very soft with the raisins providing bits of sweetness and a little texture.  The cookie itself is not all that sweet but that little bit of (easy) frosting really makes them a treat.

I have made these cookies for lots of different people over the years and everyone always seems to be delighted by them.  My only criticism is that they don’t keep well, so be sure to eat them within a day or so.  In my house, that is not a big problem.

Pumpkin Cookies Previously on Dana Treat: Pumpkin Whoopie Pies
One Year Ago: Braided Challah (I’m making it this week!)
Two Years Ago: Zucchini Soup

Pumpkin Spice Cookies
Adapted from Bon Appétit
Makes about 2 dozen

I make my cookies on the large side using a release-mechanism ice cream scoop.  If you choose to make yours smaller, you will – of course – get more cookies.

Cookies
½ cup (1 stick) unsalted butter, room temperature
½ cup (packed) light brown sugar
½ cup sugar
1 large egg
2 tbsp. pure maple syrup
1 cup canned solid pack pumpkin
1 tsp. grated orange peel
1 tsp. maple extract
1 tsp. ground cinnamon
½ tsp. ground allspice
2 cups flour
1 tsp. baking soda
½ tsp. salt
1 cup raisins

Orange Glaze
1 cup powdered sugar
4 tsp. orange juice
1 tsp. grated orange peel

For the cookies
Preheat oven to 350ºF.  Line large heavy baking sheets with parchment paper.  Beat first 5 ingredients in large bowl until well blended.  Add pumpkin, orange peel, maple extract, cinnamon and allspice and beat to blend.  Mix flour, baking soda and salt in small bowl.  Add to pumpkin mixture and beat until just combined.  Mix in raisins.

Drop batter by rounded tablespoonfuls onto prepared sheets.  Bake cookies until edges are golden brown and centers are firm to touch, about 10 to 12 minutes.  Transfer to racks and cool completely.

For the Glaze
Whisk all the ingredients for the glaze together in a small bowl.  You want a thick glaze but it should still be drizzle-able.  If it is too thick, add drops of orange juice to thin it out slightly.  Drizzle Orange Glaze over cookies.  Let stand until glaze sets, about 30 minutes.



Maple Cupcakes with Maple Cream Cheese Frosting

October 26, 2010

I’ve mentioned this before but cupcakes are not really my thing.  In Seattle, like many other cities, there is no shortage of places to buy them.  What I find is that, in addition to them costing upwards of $3 a piece, the cake part tastes like sweetened air and the frosting tastes of moist powdered sugar.

Let me say a word about frosting.  I was never really a frosting person.  I remember requesting the corner piece of the birthday cake, the one with the greatest proportion of flowers and where the frosting was piled high, and then, after a few bites, scraping it off to get to the cake underneath.  My kids, of course, are the opposite which works out well since I get to just eat their cake.

So, a cupcake has two very different things going on.  If both of those things are good, tasty moist cake and frosting with a flavor, you have a good cupcake.  If both of those things are great, you have a great cupcake.  What if one is very good and one is great?  Is it a reallygoodalmostgreat cupcake?

Cake – very good.  Frosting – great.  I know.  High praise from the person who doesn’t like frosting.  I made these cupcakes because I was intrigued by the ingredients for the cake but ended up being seduced by the frosting.  There is nothing magic going on here, just butter, cream cheese, a bit of maple syrup, and a lot of sugar, but the proportions are perfect so that it doesn’t overwhelm you with sweet.  Instead, your quite sweet and very nice cake gets topped with a bit of tang and richness.  Oh all right – all right, it’s a great cupcake.

Cupcakes previously on Dana Treat: Mississippi Mud Cupcakes, Mint Filled Brownie Cupcakes
One Year Ago: The Big Brownie Smackdown
Two Years Ago: Gnocchi with Winter Squash and Seared Radicchio

Maple Cupcakes with Maple Cream Cheese Frosting
Baked Explorations
Makes 24 cupcakes

For the Maple Cupcakes
3 cups flour
3 tsp. baking powder
1 tsp. salt
½ cup (1 stick) butter, slightly softened, cut into chunks
2 tbsp. vegetable shortening, at room temperature
2 cups pure maple syrup
3 egg yolks
1 large egg
1¼ cups whole milk
1 cup walnuts, toasted and coarsely chopped

For the Cream Cheese Maple Frosting
¾ cup (1½ sticks) unsalted butter, softened
12 oz. cream cheese, softened
4 cups confectioners’ sugar, sifted
2 tbsp. maple syrup

Make the Maple Cupcakes
Preheat the oven to 325°F.  Line two 12-cup cupcake pans with paper liners.

In a medium bowl, sift together the flour, baking powder, and salt.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening until ribbonlike.  Turn the mixer to low and stream in the maple syrup.  Increase the speed to medium-high and beat until the mixture is nearly uniform in color, about 3 minutes.

Add the egg yolks and egg, one at a time, and beat until just incorporated.  Scrape down the sides and bottom of the bowl.  Add half of the flour mixture and mix on low speed until incorporated.  Stream in the milk.  Stop the mixer, add the rest of the flour, then turn the mixer on until just combined.  Scrape down the sides and bottom of the bowl and fold in the walnuts.

Fill the prepared cupcake pan about three-quarters full.  Bake the cupcakes for about 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean.  Note:  These cupcakes take long to bake than traditional cupcakes due to the maple syrup.

Allow the cupcakes to cool for 15 minutes in the cupcake pan, then turn them out onto wire racks to cool completely.

Make the Cream Cheese Maple Frosting
In the bowl of a standing mixer fitted with the paddle attachment, beat the softened butter until it is completely smooth.  Add the cream cheese and beat until combined.

Add the sugar and the maple syrup and beat until smooth.  Be careful not to overbeat the frosting or it will lose structure.  (At this point, if you want to, you can tightly cover the frosting and refrigerate it for one day.  Let it soften to room temperature [DT: which takes a long time] before using.)

Assemble the cupcakes
There are many ways to frost a cupcake.  If you have a pastry bag, simply fit with the largest tip, fill the bag with frosting, and pipe enough to cover the cupcakes in a big mound.  If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the frosting and dispense it onto the top of the cupcake.  you can also use an offset spatula to frost the cupcakes.  Top with toasted walnuts (DT: or sprinkles).

Refrigerate any leftover cupcakes in an airtight container for up to 3 days.  Bring cupcakes to room temperature before serving.



Fall Salad Perfection

October 15, 2010

Back in May of 2008, I started this blog.  In the beginning I think I had three readers.  My husband, my brother Michael, and my friend Mara.  Mara is a co-op preschool friend and we have two major things in common.  She also has two boys who are about the same age as my boys and she is vegetarian.  She has been an enthusiastic reader from the start and I am happy to have been able to share so many recipes with a friend.

When our little group last got together, Mara brought a salad that she had spotted in Vegetarian Times.  I know we all have eaten our share of fall salads that star pears and goat cheese, but I have to tell you that I thought this salad was extraordinary.  All of us at the table went crazy over it and I kept insisting to Mara that she give me the recipe.  She told me she was flattered to be giving me a recipe (awww) but I think I will be permanently in her debt for passing this one along.

These pear halves get a dollop of fig jam in their hollowed out core and then a round of goat cheese.  Olive oil is drizzled over the top and into a 375º oven they go.  The pears bake long enough to warm through and soften up a bit and to let the cheese start to brown.  Meanwhile, arugula and slices of red onion get tossed with a mustard-y dressing that also stars fig jam.  Mara put walnuts and blue cheese in her salad (as the recipe instructs) but I was out of blue cheese so just opted to add avocado instead.  I really liked it both ways so feel free to add what you like.  I served the pears warm from the oven over the greens which wilted them a bit.  Both Randy and I loved the balance of warm and cool but you can always let your pears cool a bit more.  This is a dinner party worthy salad that is easy enough for any night.  Thank you Mara!

Pear Salad Previously on Dana Treat: Honey Roasted Pear Salad
One Year Ago: Blue Cheese Dressing

Roasted Pear Salad with Chèvre and Fig Vinaigrette
Adapted from Vegetarian Times
Serves 4

I made this just for two of us and I bet if I had made enough for four, we would have eaten it all.

2 Bosc, Comice, Concorde or Barlett pears (I used Bosc), halved and cored
4 tsp. plus 1 tbsp. fig jam, divided
2 oz. soft goat cheese, cut into 4 slices
2 tbsp. olive oil, plus more for drizzling
2 tbsp. lemon juice
1 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
4 cups baby arugula
1/2 small red onion, thinly sliced (1/2 cup)
1 small avocado, cut into 1-inch chunks

Preheat over to 375ºF.  Place pear halves cut-side up on a baking sheet.  Spoon 1 tsp. jam in center of each pear half.  Top with goat cheese rounds, and lightly drizzle with oil.  Bake pears 30 minutes, or until cheese begins to brown.

Whisk together remaining 1 tablespoon fig jam, lemon juice, and mustard in bowl.  Add a good pinch of salt and a few grinds of pepper.  Whisk in 2 tablespoons olive oil.  Taste and adjust seasoning as necessary.

Place arugula, onion, and avocado in a mixing bowl.  Very lightly drizzle on dressing and toss to coat.  Divide among salad plates and top each with a pear half.  Drizzle with a bit more dressing to taste.



Worth Another Mention

September 7, 2010

Long ago, back when the only people who were reading this blog were my husband and my brother, I posted the recipe for these squash.  Because I make them all summer long, because I have streamlined the recipe since the last post, and because, unless you are my husband or my brother, you didn’t read about them the first time, I decided to talk about them again.  (That is 5 commas!)  Also, the original post has a truly terrible photograph and you, the Dana Treat reader, deserve better.

I have made these little guys more than almost anything else in my cooking life.  I used to follow the recipe to the letter but in the past year or so, I haven’t bothered looking at the book and I like how mine have turned out.  A lot.  So does everyone I make them for.  I have made them for gatherings large and small and they always get a lot of attention.  They are adorable of course, but the flavor is surprisingly sophisticated.  A little bit of curry powder is the thing that makes you go hmmmm.

The recipe originally called for a more-complex-than-necessary layering within each squash and also suggested that you bake the filled and finished product.  This summer I decided to do away with the baking step and just serve them room temperature.  They are delicious both ways.  The original recipe also instructed you to cook the “hats” along with the bodies and replace them before serving.  Cute but too much trouble.  And if you are making 30 of them, as I have done for parties, I can’t be bothered to keep track of which hat goes with which body.

I have made these with larger (think tennis ball) squash and with these little ones which are closer to golf balls.  I’ve served them standing upright as you see here and I’ve also served them on their sides with the filling nestled on top.  Are you sensing a theme here?  Make these.  They are good.

One Year Ago:  Thai Green Curry

Summer Squash Stuffed with Goat Cheese and Mint
Inspired by The Paris Cookbook
Serves about 8

If presentation is important to you and you want all the squash standing upright, slice a thin layer off the bottom of each one.

2 lbs. small round zucchini or other summer squash
Olive oil
1 small yellow onion, cut into very small dice
Kosher salt
1 tsp. curry powder
About 5 ounces soft goat cheese such as Montrachet
4 tbsp. fresh mint, cut into fine ribbons plus extra for garnish

Cut the tops off the zucchini.  Using a small melon baller, carefully scoop out the insides of the squashes.  Finely chop the pulp and set aside.  Bring a large pot of water to a boil and place the squash shells (and their tops if you want) in the water.  Cook for about 3 minutes and then drain.  Finely chop the pulp from the squash and set aside.

Heat a large sauté pan over medium heat.  Drizzle in just enough olive oil to coat the bottom and then add the onions and a large pinch of salt.  Sauté until just soft and not brown, then add the squash pulp and the curry powder.  Cook until the pulp is soft and the whole mixture is very fragrant, about 5 minutes.  Stir in the mint.  Allow to cool slightly.

Line the squashes up on a serving platter.  Spoon about a teaspoon of goat cheese into each one.  (The amount will depend on the size of your squashes.)  Top with enough of the curry mixture to fill the squash shell.  If you would like, top with another dot of goat cheese and garnish with the mint.



Vanilla Cake with Strawberry Cream Frosting

August 31, 2010

Friends, I am coming off a most exciting, fun, and food filled weekend.  I was lucky enough to participate in the IFBC (International Food Blogger’s Conference) here in Seattle.  I found some of the content helpful, some of it inspiring, some of it not relevant to what I do, and some of it simply boring.  Pretty standard for a conference, right?  For me, the real value and the tremendous fun came in hanging out with some really wonderful people eating, drinking, laughing, and talking with one another.  In addition to hanging out with old friends, I got to make some new ones  including Megan from A Sweet Spoonful and Sarah from Lettuce Eat Kale.  I am excited to know two more lovely women in the Bay area!  And I finally finally got to meet Peabody.

I kicked Randy and the boys out strongly suggested Randy take the boys up to Lopez so that I could invite some women to stay with me and he graciously accepted my suggestion.  That freed up some beds in our house so that Cheryl, Tracy, Denise, Joy, and Kristina could stay at Hotel Dana Treat.  I was so thrilled to be able to not only share our house with them, but also meals at some of the best restaurants Seattle has to offer.  We had sandwiches and incredible views at Matt’s in the Market, perfectly proportioned toppings on perfectly charred pizza crusts at Delancey, and an unbelievable, no-holds-barred tasting menu at the new hot spot Staple and Fancy.

I baked some treats for my fellow food bloggers (including these cookies) – of course I did – but alas, this strawberry cake was not for them.  I actually baked this cake to bring to a Sunday night dinner with friends.  Normally, I make something much more simple for a casual dinner – especially on a Sunday.  But John and Lauren’s son Jaden is a dessert lover of the highest order and I feel it is my duty to keep sophisticating his dessert palate.  Also, Randy and I had just celebrated our 8th anniversary and Randy loves strawberries.  I don’t think I gave strawberries their due this summer so I made this cake for him too.

As I mention on a semi-regular basis, layer cakes and I are not the best of friends.  In general, they would not be invited to my birthday party (as my 3 year old is fond of saying).  I would make an exception for this cake because it was very well-behaved.  It is still a layer cake, meaning that the cakes need to be baked, split, and filled.  Frosting needs to be made and the whole thing needs to be assembled without looking like the leaning tower of Pisa.  But the filling is nothing more than jam and fresh strawberries and the frosting is made from cream cheese and butter (no multi-step buttercream here), and really the whole thing was just a joy to make.  And to eat.

One Year Ago: Mixed Berry Spoon Cake

Vanilla Cake with Strawberry Cream Frosting
Bon Appétit
12 servings

Whenever I make a cake like this one, I always make the cake part days ahead and freeze them once they are cool.  I allow them to thaw out overnight before proceeding with the recipe.

Frosting
2 8-ounce packages cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
4 cups powdered sugar
½ cup seedless strawberry jam
¾ cup heavy whipping cream

Cake
3 cups cake flour
¾ tsp. salt
½ tsp. baking powder
½ tsp. baking soda
3 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
7 large eggs
2 tbsp. vanilla extract
1 cup sour cream
6 tbsp. plus 1/3 cup seedless strawberry jam
2 pounds strawberries, hulled, sliced, divided

Frosting
Using electric mixer, beat cream cheese and butter in large bowl until smooth, stopping to scrape down sides of bowl.  Beat in sugar, then jam.  Beat cream in medium bowl until peaks for.  Fold whipped cream into frosting.  Cover; chill until firm enough to spread, about 2 hours.

Cake
Preheat oven to 325ºF.  Butter and flour two 9-inch cake pans with 2-inch high sides.  Sift flour, salt, baking powder, and baking soda into medium bowl.  Using electric mixer, beat sugar and butter in large bowl until fluffy.  Add eggs 1 at a time beating to blend after each addition.  Beat in vanilla.  Add sour cream; beat 30 seconds.  Add flour mixture in 3 additions, beating to blend after each addition.  Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 50 minutes.  Cool in pans on rack 10 minutes.  Run small sharp knife around pan sides, then turn out cakes onto racks and cool completely.

Using large serrated knife, cut each cake horizontally in half.  Place 1 cake half, cut side up, on cake plate.  Spread 2 tablespoons strawberry jam, then ¾ cup frosting.  Top with ¾ cup sliced berries, arranging in a single layer.  Repeat 2 more times with cake layer, jam, frosting, and berries.  Top with remaining cake layer, cut side down.  Spread 2 cups frosting over top and sides of cake in thin layer to coat completely.  Spread remaining frosting over top and sides of cake.  Stir remaining 1/3 cup jam to loosen.  Spoon teaspoonfuls onto top and sides of cake, then use back of spoon to swirl jam decoratively into frosting.

(Do ahead:  Can be made 8 hours ahead.  Cover with cake dome and refrigerate.)  Serve cake slices with remaining sliced strawberries alongside.



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