Pumpkin Bread

It's pumpkin season and I've been craving the comforting flavors of pumpkin.  This bread has them all ~ just the right amount of pumpkin and spices and you can add pecans, walnuts or chocolate chips depending on your mood, its good either way, here I made it with the chocolate chips.  So bake some up and enjoy for days with a good cup of coffee or tea.  You can double this recipe to make 2 loaves.

 

Recipe

2 large eggs

1 cup gran sugar

1/2 cup light brown sugar

1/2 cup canola oil

1/4 cup brandy

1/2 15 oz can pumpkin puree, about 1 cup

1 3/4 cup AP flour

1 tsp baking soda

1 tsp pumpkin pie spice

1 tsp cinnamon

1/2 tsp salt

1/3 cup chopped pecans or walnuts - lightly toasted, or chocolate chips

Preheat oven to 350 and butter or spray a loaf pan, position rack in the middle of oven.

In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs and the sugars until blended.  Add oil, brandy and pumpkin and beat until combined.  In another bowl sift together the flour, baking soda, spices and salt.  Add the flour mixture along with the nuts or chocolate chips to the batter and beat on low until combined.  Pour batter into prepared pan and bake for about 50 minutes or until a toothpick comes out clean.  Cool, then remove from loaf pan.  Sprinkle with confectioners sugar if desired.  

Recipe adapted from Williams Sonoma

 



Enjoy!

Rosie's Amazon Baking Store

Shop here: http://astore.amazon.com/rosscoubak-20

Baking and Shopping fun in one (my 2 favorite activities)! All the searching has been done for you, just sit back, relax and shop!  My store features must have baking products and gifts of  high quality, functionality and value.  Most of the products offer free shipping to save you $$ :) and many offer special promotions.      
I highly recommend Amazon because their prices offer great savings as compared to stores and deep discounts on books.   You can conveniently shop from your own home and have your order shipped to your home or chosen address.  If you already shop through Amazon your own personal wishlist will show up as you shop.  
Click on the link for  "Rosies Amazon Baking Store" on the preview of the store to the left of my page.  Products include:  Cookbooks, Bake-ware and tools, Pretty Serve-ware and Packaging, Children's books and toys with baking and family themes,  Great cooking magazines, Decorative and whimsical signs for your bakery and/or Kitchen, Country Kitchen décor, Seasonal finds and last but not least Pampering for you!
Happy Shopping and Thanks for visiting! I'll be updating and adding new products often to continue to inspire you and add happiness to your own baking adventures :)

Link: http://astore.amazon.com/rosscoubak-20

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A Guide to Baking with Apples

 

I love baking with apples, but which are the best ones to use for baking?  There are so many varieties to choose from and not clear descriptions on how to use each.  On a visit today to my local farm stand I found some guides from New York Apple Country on Apple varieties and uses.  Together with these and the Epicurious resource: A Visual Guide To Apples, I've listed recommended apples to use in baking, and shared some tips and recipes.  The best baking apples offer a balance of sweet and tart flavors as well as flesh that doesn't break down in the oven.  Once you know which apples to look for, experiment, mix and match to find your tastiest combination.

Hope this helps when you're choosing apples for your next delicious apple recipe!  Please add your comments to let us know your best baking apples and any tips :)

Jonagold

Characteristics: A lovely red hue with hints of yellow, this species is a hybrid of the Jonathan (not pictured here) and the Golden Delicious and bears a faint physical resemblance to both. Like the Golden Delicious, Jonagold is sweet and thin-skinned, but it takes from the Jonathan a smooth skin and tart flavor. It is versatile and can be used in any recipe calling for apples, excellent for eating, salads, sauce and baking.

Empire

Characteristics: A cross between McIntosh and Red Delicious, the Empire was developed by researchers at the New York State Agricultural Experiment Station in 1966. It is generally quite round, with a skin that's bright red with hints of green. The interior is crisp and creamy white. The Empire is firmer than the McIntosh, so it makes for a good cooking apple, ideal for eating and baking.

Granny Smith

Characteristics: You can't miss this apple, originally from Australia, with its bright-green skin, hard feel, crisp bite, and extremely tart taste. While some savor the tartness, others prefer to cook it, which sweetens it up.  An all−purpose apple, Grannys work equally well as a snack or in pies and sauce.

Rome

Characteristics:  Originated in Ohio in the 1820's as a chance seedling.  Mildly tart flavor. Firm, greenish white flesh.  Excellent for sauce, baking and pies, salads or just eating.

Golden Delicious

Characteristics: This all-purpose apple may share part of its name with the Red Delicious, but the two are not related. Golden Delicious apples are a bright, cheery-looking yellow with a relatively soft texture, although not as soft to the touch as a McIntosh or a Cortland. Thin-skinned, the Golden Delicious doesn't store well (it can bruise and shrivel), so try to use it as soon as possible. This apple is ideal for pies, salads, sauces, and freezing. 

Braeburn  

Characteristics: Originating from New Zealand, this apple has a skin that's muted red with golden-yellow undertones and tinges of faint green. It produces a firm, crisp bite and offers a pleasing balance between sweet and tart. Firm to the touch, Braeburns are good for baking , salads and sauce, as well as eating just as they are.

• TIPS:
• Choose apples that are Firm and Shiny, without any bruises or soft, mushy spots.

• Refrigerate Apples to retain their crispness.

• To Prevent Browning, sprinkle cut apples with fresh lemon juice or dip into a solution of water and lemon juice

• Mix Sweet and Tart apple varieties when baking a pie to ensure a balanced flavor. 
   

Here's some dessert recipes from NY Apple Country and Epicurious:

Official New York State Apple Muffin:

http://www.nyapplecountry.com/nysapplemuffin.htm

Apple Bourbon Cake:

http://www.nyapplecountry.com/bourboncake.htm#.UIG6qB7pxIU.blogger

 Old-Fashioned All-American Apple Pie:

http://www.epicurious.com/articlesguides/seasonalcooking/fall/cooknow_apples/recipes/food/views/Old-Fashioned-All-American-Apple-Pie-104114

And one of my favorites from my blog Apple-Pecan Upside Down Cake: 

http://rosiescountrybaking.blogspot.com/2012/02/apple-pecan-upside-down-cake.html

 

 

Happy Apple Baking!

Halloween Candy Bark

This is a great way to use up all that leftover candy from Halloween, or to make as treats to give away.  Mix and match your favorite candies,  mine are:  Reese's Peanut Butter Cups, Reese's Pieces and Butterfingers.  I found this recipe in Bon Appetit and adapted it slightly, adapt as you like using your favorite candies.

1 lb Bittersweet Chocolate Baking Chips
About 10 oz of Butterfingers candy bars, cut into irregular 1" pieces (or your choice of candy)
About 4 oz of Reese's Peanut Butter cups, cut into small wedges (or your choice of candy)
1/4 cup honey-roasted peanuts
3 oz white chocolate, chopped
Reese's Pieces or M & M's 
Line a 9 X 13"baking sheet with aluminum foil.  Place chocolate chips in a heavy med saucepan over low heat and stir until melted and warm.  Pour melted chocolate onto foil and spread evenly.  Sprinkle with your choice of candies - I used the butterfinger pieces and peanut butter cups, make sure your candy and nuts are touching the melted chocolate to adhere. Place white chocolate in a heavy small saucepan over low heat and stir until melted and warm.  Remove from heat and drizzle chocolate over candy with a spoon.  Scatter Reese's Pieces all over - making sure candy touches the melted chocolate to adhere.  Chill toffee in refrigerator until firm, about 30 minutes.  Peel toffee off foil and break up into pieces.

Enjoy!

Shortcut Creamy Potato and Cheddar Soup with Asparagus Croutons

It's starting to get cold here on Long Island on these October Fall nights.   My throats a little scratchy with this change of weather and I'm just chilly all over, soup would surely hit the spot!  When food shopping the other day I was down the soup aisle replenishing my son's Ramen soup supply, (he's going through a picky phase) when I saw some soup mixes like this one:

So I bought it on a whim, thinking I'll doctor it up a bit to make it taste even more homemade then it claims on the package.  Well it tasted pretty darn good and the mix made it easy!  The addition of chunks of potatoes and carrots and garnishments give it depth and homemade flavor and make it a hearty and delicious meal.  This warmed me right up, and my throat was happy :) Here's what I did:

Peel and dice 1 large potato
Peel and dice 2 carrots
Chop 2 scallions for garnishing
Salt and pepper to taste

Optional- shredded cheddar cheese for garnishing

Optional - Roasted Asparagus for croutons.

Add 8 cups of water to large pot.  Add potato and carrots, bring to a boil and boil for 15 mins. In the meantime prepare the asparagus:  Use 1/2 bunch of asparagus.  Snap off the hard ends and place standing up in a small pot of boiling water, cook for 5 minutes.  Then transfer to a baking sheet lined with aluminum foil.  Drizzle with a mixture of melted butter and olive oil, and sprinkle on to taste: garlic powder, seasoned bread crumbs, parmesan cheese, and salt and pepper.  Roast for about 10 minutes on 425 degrees until golden and lightly crispy.  Let cool and slice into 1 inch pieces, set aside

After cooking the potato and carrots, add the entire contents of soup packet.  Whisk to mix, bring back to boiling, and then lower to medium low and simmer for 15 minutes, stirring occasionally.   Add a dash of salt and pepper to taste.   Serve soup and garnish with scallions, asparagus pieces and shredded cheddar.

Enjoy!

Pumpkin Streusel Coffee Cake Muffins

Pumpkin and Cinnamon flavors just invoke the feelings of Fall and the Holidays.  These muffins are reminiscent of pumpkin pie flavors.   The cake part is moist and is flavored with pumpkin, spices and cinnamon chips!  The streusel is loaded on top (no skimping here)  and full of sugar/cinnamon/butter flavor, then its topped of with a drizzle of sweet vanilla glaze.  Comfort and goodness in every bite!!!

Recipe:

Streusel

1/3 cup flour

1/2 cup firmly packed light brown sugar

1 tsp cinnamon

pinch of salt

3 1/2 tbsp cold unsalted butter, cut into small pieces

Batter

1 1/2 cups flour

2 tsp baking powder 

1/2 tsp baking soda

t tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp salt

1 stick- 4 oz unsalted butter at room temp

1 cup firmly packed light brown sugar

2 large eggs, room temp

1/2 cup pumpkin puree

1/2 cup sour cream

1/4 cup cinnamon chips, coated lightly in flour**  or 2 tsp ground cinnamon

Glaze

1/2 cup confectioner's sugar

1-2 tsps whole milk

1 tsp pure vanilla extract

Fill a 12 cup muffin pan with liners, or spray with baking spray.  Preheat oven to 350 degrees with a rack in the middle of the oven.  For streusel, in a medium bowl, mix the flour, sugar, cinnamon and salt.  Cut in the butter pieces into the dry mix with your fingers or a pastry cutter, until the mixture looks like coarse crumbs.  Set aside.

For batter, sift together the flour, baking powder, baking soda, ginger, nutmeg and salt.  In the bowl of a stand mixer fitted with a paddle, beat the butter and brown sugar on med speed until well combined.  Beat in the eggs one at a time, and scrape down the sides of the bowl as needed with a rubber spatula.  Add the pumpkin and sour cream and blend.  Add the flour mixture and blend on low until combined.  Fold in the cinnamon chips with a spatula until distributed throughout batter.  Scoop batter into pan, filling a little over 1/2 way.  Then generously sprinkle streusel on top.  Bake for about 20 minutes or until toothpick cups out clean.  For glaze stir ingredients in a small bowl with a fork until smooth, drizzle over cooled muffins.

 

Enjoy!

 

**Cinnamon chips are available through:  www.kingarthurflour.com
Hersheys make them too, and are sometimes available seasonally in the fall/winter at grocery stores.  They are also available in my baking store,
http://astore.amazon.com/rosscoubak-20/detail/B004H6KM06

Pumpkin Shaped Candy Corn Rice Krispy Treats

Here's a fun and easy Fall and Halloween treat, Candy Corn Rice Krispy Treats.  They can be cut into a pumpkin shape by pressing a pumpkin cookie cutter into the set mixture, or just cut into squares or triangles.  Though I don't care for candy corn, mixed together with the marshmallow and krispy cereal it adds a nice sweetness and flavor!

 

1/4 cup  butter

6 cups Miniature Marshmallows

6 cups Kellogg's Rice Krispies Cereal

2 cups candy corn

Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat. Add remaining ingredients; using a buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool, then press cookie cutter for desired shapes.

Recipe source:  Kraft.com

Wrap them up in individual treat bags and tie with colored ribbons to give as treats.  Kids love these :)

 

 

 

Happy Halloween!

 

 

Pumpkin Cookie Cutter available in my store here:

http://astore.amazon.com/rosscoubak-20/detail/B00004WHQK

 

 

Easy Chicken Pot Pie with Grands Biscuit Topping

I love one-pot/casserole meals that you can be creative with and Chicken Pot Pie is at the top of my list.  Its an easy and great way to use your leftover roasted chicken and stretch it for another complete family meal.   Add your favorite veggies and a cream mixture then top it with a flaky pastry crust to transform your leftovers into a comforting, hearty and delicious meal.  I use pie crust or refrigerated biscuit dough for the crust. This time I tried it with a thick crust made up of Grands Biscuits, if you're the type that likes a good amount of flaky topping in every bite you will love this version!  For this recipe I used leftover chicken and broccoli from the night before, chicken - pulled apart into desired bite size pieces,  and added cream of soup and additional vegetables to pull it all together.

Recipe
-Leftover Roasted Chicken, cut up into bite size pieces, about 1-2 cups - if you have less - add more vegetables
-Any combination of vegetables to equal about 2 1/2-3 cups, such as potatoes, carrots green beans, peas, broccoli- any combo will work - I used about 3/4 cup leftover broccoli florets;  then peeled and chopped 1 potato and 2 carrots into bite size pieces and boiled them until just tender.  I also chopped up 1 bunch of asparagus and boiled these for 3 minutes.
-1 can condensed cream soup, can be cream of chicken, celery or mushroom, today I used mushroom
-1/2 of the soup can of 1-2 % milk
-1/2 tsp salt  and 1/4 tsp pepper or to taste
-1/2 tsp ground sage
-1 package grands biscuits - any variety, I used the flaky layers
-1 Tbsp butter, cut into very small cubes

Preheat oven to 350 degrees. Use a casserole dish approximately 9 X 13 ".
Place your casserole dish on top burner set to low heat.  Add the cream soup and milk and stir.  When just blended add the chicken, vegetables and spices, mix until all ingredients are blended.  Turn off heat, spread mixture evenly and top with butter cubes.

  Place Grands Biscuits on top, sqeeze them all in there, you may have to cut 1 or 2 in 1/2 to make them fit.

Bake @350 for about a 1/2 hour until pot pie mixture is bubbly - and biscuits golden brown and are cooked all the way through.  Cover biscuits with aluminum foil for about 5 minutes during baking time to avoid burning tops.

 

Enjoy!