The Mad Cake Batter

sweet treats and savory deets


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Pumpkin Pie Biscotti

Christmas was a blur per usual, and to add to that blur my friends and I were busier than ever making Christmas cookies. I basically camped out at my friends kitchen for 6 days as we made batch after batch, cookie after cookie. We lovingly call her kitchen the sweat shop and our only demands is we get paid in food and drinks, many drinks. Coming up short was not an option. We had to deliver these cookies to many groups of people. Somehow we made it and at Christmas Eve Eve we were, needless to say, exhausted, and also unable to think about what else we needed to do to prep for the next few days.

ppbI am not complaining or asking for a pat on the back. I am merely, and probably regretting, showing just how crazy we are. With that being said, this year, this biscotti was the fan favorite. I have never made these before but I will certainly make them again. The recipe is off of MyBakingAddiction.

INGREDIENTS:

  • 3 ½ cup all-pupose flour
  • 1 ½ cup brown sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 tsp pumpkin pie spice
  • ½ cup pumpkin puree
  • 2 large eggs, lightly beaten
  • 1 TBS vanilla paste
  • 2 TBS butter
  • 1 ¼ cup coarsely chopped pecans

 

ppb1Preheat over to 350F. In a large bowl, combine the flour, sugar, powder, salt and spice. In a medium bowl, whisk the pumpkin puree, eggs, and vanilla. Slowly add the wet mixture to the dry. It will start off very dry but over time, the mixture will become moist.

In a skillet, over medium heat, melt the butter and add the nuts. Stir constantly until the nuts are browned. Remove and cool completely.

Knead the nuts into the dough. On a lightly floured surface, divide the dough into two portions. Shape each portion in a long log and on a lined a baking sheet with parchment paper, place logs approximately 3 inches apart. Bake for 24 minutes.

Reduce heat to 300F and allow logs to cool for about 15 minutes. With a serrated knife, cut ½ inch thick pieces and place them on their sides. Bake for 8 minutes. Flip the pieces to expose the other side and bake for another 7 minutes. Place cookies on a wire rack to cooling. The middle will look undercooked but it will harden as they cool.


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Puppy’s First Birthday Cake

pup2It’s been a while since I’ve posted anything puppy related. Rightfully so, this isn’t a blog about dog food recipes. However, our fur baby turn 1 this week and I wanted to make her a little something. The recipe is from, A Cozy Kitchen.

My cakes are no where near as beautiful as hers. I used a muffin tin instead of a sheet cake and didn’t add the icing. It was good thinking on my part because the cake is very dense and I had to break it up for the pup to enjoy it. But before we came to that point, she was rolling it around on the floor trying to eat it.

I also halved the recipe which made about 14 cupcakes.

INGREDIENTS:

  • pup12 cups chickpea flour
  • 1 tsp baking soda
  • 1/2 cup natural peanut butter
  • 1/8 cup honey
  • 3 TBS coconut oil, melted
  • 2 eggs
  • 1/2 cup water
  • 2 apples peeled and shredded

Preheat oven to 325F and have a prepared cupcake tin on the side. In a large bowl, whisk the flour and baking soda. Add the all the wet ingredients except for the apples and mix well. Fold in the apples. Evenly distribute the batter to the cupcake tin. Bake for 15-17 minutes or until the top of the cakes are lightly browned. Cool and serve to your pup!


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Brown Butter Pumpkin Pie

I learned some valuable lessons this Thanksgiving. First that pre-baking a pie crust is an anomaly to me. The crust shrank and I used leftover dough to make leaves to make it look pretty and completely forgot to put on an egg wash before baking. So those burned.

2015-11-25-09.02.43I tried redeeming myself by making another pie with the leftover filling. In a last minute decision, I used whole wheat flour and learned that one should not use whole wheat flour for pie crust because it makes it too crumbly. So I royally failed at making a proper pie crust…twice. Luckily, the filling was relish.

This was one of three desserts I made for Thanksgiving. Yes, three and if you are wondering, yes, I am crazy. But I could not, not make a pumpkin pie. It’s a Thanksgiving staple. It just wouldn’t feel right, if it were missing from the table.

This recipe is from the ever great Blackbirds Four & Twenty.

INGREDIENTS:

  • Single All Butter Crust
  • 6 TBS unsalted butter
  • 1 cup light brown sugar
  • 2 TBS water
  • 1/2 cup heavy cream
  • 1.2 tsp vanilla extract
  • 2 large eggs
  • 2 egg yolks
  • 1/2 tsp kosher salt
  • 1 2/3 cup pumpkin puree
  • 1/2 tsp all spice
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • pinch of ground cloves
  • 1 tsp molasses
  • 2 tsp fresh lemon juice
  • 2/3 cup whole milk
  • 1/3 cup carrot juice

2015-11-25-21.24.17Partial Pre-Baking… if you dare. Maybe someone can explain this to me someday on what I am doing wrong. Have a set pie crust in the fridge for 30 minutes and then use a fork to prick the crust 15-20 times. This will eliminate any air bubbles. Place the pie crust in the freezer for about 10 minutes and set the oven 425F. Have an egg white with TBS of water for the egg wash during baking. Cover the crust with foil tightly and place the pie weights in pan. Bake for 20 minutes or until edges start to brown. Remove the crust from the oven and remove the foil to let the crust cool for a minute. Then use a pastry brush to coat the crust completely. Place the pie plate back in the oven for 3 more minutes then remove it and let it cool completely.

The recipe suggests to use to heavy-bottomed skillet, I used a medium sauce pan to melt the butter over medium-low heat. Whisk occasionally as the butter will foam and begin to change to a “nut brown.” Once it reaches the color, whisk in the brown sugar and slowly add the water to loosen the mixture. Bring to a boil and simmer until  it caramelizes to a dark brown. Remove from the heat and carefully add the heavy cream and whisk until smooth. Cool for at least 1o min and then add the vanilla.

Preheat the oven to 350F and have racks positioned to the center and lower rings. In a pyrex, whisk lightly the eggs, yolks and salt. In the food processor, blend the pumpkin, all spice, cinnamon, ginger, cloves, molasses and lemon juice until smooth. Switch the speed to low, as you add the brown butter mixture, followed by the milk, and carrot juice. Scrape down the sides and blend until smooth.

The recipe also suggests straining the filling through a fine-mesh sieve but the I had a very liquidy filing and I basically had to clean two more things for no reason. Pour the filling into a pre-baked shell and bake in the middle rack for 45 to 55 minutes. Rotate 180 degrees and bake for another 30-35 minutes. The edges will be set and puffed slightly and the center is no longer liquid. Allow to cool completely before serving.