TWD: Pumpkin Muffins

Boy, did that week fly by! And am I ever glad it did - the floors are beautiful, but it sure was a big job. My husband and his brother worked 14 hour days for 6 days to install and were such troopers, they even fought through colds to finish! Of course, the house was in complete and total chaos during that time, but I finally have my kitchen back and got a chance to make these wonderful muffins yesterday.

I decided to up the healthy-factor on these and so here are my substitutions:

• Used 1 cup whole wheat and 1 cup AP flour
  
• Added 1/2 cup whole oats
  
• Decreased butter from 8 tablespoons to 4
  
• Added the entire can of pumpkin (as opposed to 3/4 cup called for in the recipe) to increase the moisture content due to less butter and the addition of the oatmeal. I also did this because I hate to have that small amount of pumpkin left over in the can - I never want to throw it away, but never seem to use it up either.
• Used regular raisins and omitted the nuts
  
• Added an oatmeal crumb topping rather than the sunflower seeds (forgot to buy them!)

Crumb Topping

1/2 cup AP flour

1/2 cup whole oats

1/2 cup brown sugar

4 tablespoons melted butter

Mix together until large clumps form and crumble on top of the muffins.

One more change I made was to decrease the oven temperature to 350 ° (the recipe calls for 400 °). I'd like to tell you how long they were in there for, but I forgot to notice the time and so I just checked for doneness with a toothpick - but I would guess they were in there for 20 to 25 minutes.

These lightened muffins came out wonderfully moist and tasty. Even after they'd been sitting out for a while, the kids thoroughly enjoyed a pumpkin muffin after-school snack! This is definitely a keeper recipe. You can find it listed on Sounding My Barbaric Gulp - thanks for choosing such a fab recipe Kelly! Check out all the other Tuesday's with Dorie blogs here.

Next week: Chocolate, Chocolate Cupcakes!

Sorry gang, no TWD this week

Weeeelllll, my week hasn't gone exactly as planned and I'm pretty far behind. I'll have to take a pass on the Lenox Almond Biscotti and make it another time. Such a shame, as I really love homemade biscotti. Sigh. Be sure to check out my fellow Tuesdays with Dorie bloggers here and you can find the recipe at Canela & Comino (thanks for the pick Gretchen, and I'll be sure to make it sometime soon!)

It has been a great week, but filled with lots of time-consuming activities and little time to bake. I had a surprise party for one of my dearest friends on Friday night and made a Creme Brulee Cheesecake (inspired by Dorie, of course) which I must say, came out pretty darn good. I'll hopefully be able to post that later this week or early the next depending on how things go with the new floor. Yes, that's the primary item on this week's agenda and is taking precedence over just about everything else. My husband and his brother are installing hardwood throughout our first floor this week and while I am ecstatic to see my yucky, dated peach tile now sitting at the bottom of the dumpster, replacing it means that I won't have much access to the kitchen till next Sunday.



So no real food-blogging this week. Be sure to check back for the cheesecake though, it's definitely a keeper. Have a great week everyone!

Barefoot Bloggers - Risotto

Well fellow Barefoot Bloggers, I owe you all an apology. I really did want to make this by following the recipe exactly as written because a. I love risotto and b. thought the butternut squash version would be fantastic. Things however, don't always work out as they ought.

It has been an absolutely crazy last two weeks for me and in hindsight, I wish I had waited to join BB until November when my commitments would ease off some and I could devote the proper amount of time and energy to the group. Not that I'm trying to make excuses or anything...but in addition, my whole family has been sick over the last week and while I fervently hoped I wouldn't come down with it, by Tuesday afternoon it had gotten to me too (okay, I guess I am making excuses).

Anyway, I did join Barefoot Bloggers, and this being only the second time to post with you all, I figured I needed to do something. I fully intended on making the risotto with butternut squash but I apparently had a total brain freeze when I went to the grocery store this past Tuesday and completely forgot to buy the ingredients for this recipe (I had a copy of it in my purse) - somehow I managed to buy $150 worth of other stuff, but alas....no squash, no Arborio rice, no shallots, no pancetta, no saffron, no fancy Parmesan. Sigh.

So, yesterday morning I decided I would make risotto anyway (in some shape or form) and post whatever I ended up with, figuring that making risotto from stuff you've already got in your pantry might provide someone out there in internet-land with the inspiration to try making it. So I had regular white rice, chicken broth, onions, white wine, grated parmesan cheese (yes, in the plastic container...sigh), and canned pumpkin. ::cringe:: Oh, I hope Ina never reads this.....

Before I ruined my batch of risotto with the canned pumpkin, I mixed a small amount on the side and taste-tested first.

In spite of everything, it actually came out alright and the two littlest ones and I had it for lunch. I know how vastly superior this would have tasted had I used the correct ingredients (especially roasted butternut squash and freshly grated Parmesano Reggiano cheese!) and I will try it again soon. The original, perfectly fantastic Ina Garten recipe is on Foodnetwork.com - but here's my mangled version (I only made half of this):

Butternut Squash Pumpkin Risotto

1 butternut squash (2 pounds) 1 15 oz. can pumpkin
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade chicken broth
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large) minced onion
1 1/2 cups Arborio rice (10 ounces) white rice
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan (Kraft parmesan works)

Directions
Preheat the oven to 400 degrees F.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock broth in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots onions on medium-low heat for 10 minutes, until the onions are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt (if your broth is salty, you might want to omit this, I did), and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes canned pumpkin and Parmesan. Mix well and serve.

Check out the Barefoot Bloggers blogroll here to see how this recipe is done right and to see some truly fantastic photos. And I hereby solemnly promise to do better on the next recipe - Vegetable Pot Pie!

Update: My apologies to Rachel of Rachel Likes to Cook for not giving her the credit for selecting this fantastic recipe! I will do it justice someday Rachel, I promise!

TWD: Caramel-Peanut Topped Brownie Cake

In the book, this cake looks absolutely mouth-watering. I was expecting it to taste a lot like a peanut butter parfait from DQ (especially because I planned on serving it with ice cream) which is my very favorite treat from that place. It didn't, but was still very good. I don't mean to sound like this wasn't delicious, because it was, but I guess Creme Brulee is an extremely tough act to follow.

Overall, the consensus at my house was that the brownie cake was great but the caramel was too chewy.

I think if it had been more saucy rather than chewy, it would have been really outstanding. I recommend adding more cream and butter - maybe 1/2 of cream and another tablespoon or two of butter to the caramel. Also, my cake really sank in the middle and created quite the crater.

Dorie warns against this in her book and says that it's okay, but I still think mine sank more than was supposed to and I'm not sure why. Maybe the dark pan caused the outside edges to cook faster? Anyway, all my caramel and peanuts sat well inside the crater and just didn't look quite as nice.

Speaking of caramel, it's not that difficult to make, especially Dorie's recipe which calls for corn syrup (for some technical chemistry-type reason, the corn syrup helps to prevent the sugar from re-crystallizing after you start to heat it up - I think this is true for almost any time you're cooking sugar to make candy). I would add a couple of notes to this recipe:

• Make sure to wash down the sides of your pan with water (using a pastry brush) before you start cooking the sugar - this also helps to prevent re-crystallization)



• Really keep a close eye on your caramel as soon as it turns amber in color - it'll get dark on you fast and scorch easily (this means do not leave the stove for any reason other than danger to life and limb of one your children - trust me, I've burned a lot of sugar).

So, when I make this again, I'll be making a saucier caramel and I'll probably try roasting some pecans in place of the peanuts. Thanks to Tammy of Wee Treats by Tammy for choosing this week's recipe (which should be posted on her site) and of course, you can check out all the other fabulous Tuesdays with Dorie bakers here.

On deck for next week: Lenox Almond Biscotti!

Mocha-Chip Meringues

For those of you out there who made Creme Brulee for Tuesdays with Dorie, here's a great way to use up some of those egg whites (and for those who didn't you should try it - it was so surprisingly easy!). I made these yesterday and already almost half of them are gone (kids got home from school and somehow they just miraculously started to disappear...hmmmmm). I'm trying to tell myself that these are actually "healthy" cookies because they're made from egg whites (protein!) and cocoa (no-fat!) ... I just skim over the whole sugar thing.

They are very easy to make and, like most cookies I've come across, the only difficult thing about these is to have to wait 'til they're done baking. These were a little harder in that respect as they bake for 40 minutes (an eternity in the cookie-baking realm, I know!). But they're so worth the wait. I love the crisp outer shell and the chewy insides - just yummy!

Mocha-Chip Meringues

from Everyday Food Jan/Feb 2008 issue

• 3/4 cup sugar


• 1 Tbsp. cornstarch


• 3 large egg whites, room temperature


• 1/4 tsp salt


• 1 tsp instant espresso powder (I didn't have any, so I substituted instant coffee and I can still taste a hint of coffee in the cookies)


• 3 Tbsp. unsweetened cocoa powder


• 1/2 cup chocolate chips (okay, so there is a little smidgen of fat in each cookie from these)

Preheat oven to 300°. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.

In a large bowl, using and electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.

Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes. Makes 48 (must have made mine on the large side, because I only got 40).

My cookies don't look quite as perfect as those pictured in the magazine (what else should I expect?!). I think they must have used a pastry bag and piped them using a large, open tip because they're pretty uniformly round. I think I'm going to make these again at Christmas time, only substituting Andes mint chips for the semi-sweet and I think I'll try piping them too. I always make a traditional Italian orange-anise cookie that my Great-Grandmother brought over from the old country and it calls for a dozen egg yolks (yes, you read that right, 12). I'm always looking for recipes to use up all those whites and now I can make another cookie to boot!