Posts Tagged 'Pumpkin'

Pumpkin Bread Pudding with Caramel Sauce

Living in a house in the ‘burbs has its pros and cons, but a weeknight Halloween is definitely one of the pros.  After years in apartments with nary a trick-or-treater, I have to admit that I just love seeing all the kids’ costumes when Dr. O and I hand out candy.  And since it’s a Monday (and we enjoyed an adult party on Saturday night), it’s a perfect night to kick back with a nice meal and a bottle of wine, popping up whenever the doorbell rings.

I wanted to make a special dessert for tonight that fit with the holiday, but I was short on time and didn’t feel like running to the store.  Thankfully, I had all the ingredients on hand to make something wonderful: Pumpkin Bread Pudding with Caramel Sauce.  As I’ve mentioned before, bread pudding is one of my very favorite desserts when it’s done right; this one, while different from most others I’ve made or tasted, certainly is.

Pumpkin Bread Pudding with Caramel Sauce
Officially makes 6 servings, but I’d say it’s more like 8 or 10

Bread pudding ingredients:
2 cups half-and-half
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1 1/2-inch cubes egg bread (I used leftover kaiser rolls)
1/2 cup golden raisins (I used dried cranberries since that’s what I had in the pantry)

Caramel sauce ingredients:
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter (I cut it into small pieces for easier melting)
1/2 cup whipping cream

Powdered sugar

For bread pudding:
Preheat oven to 350°F.  Whisk half-and-half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon, and vanilla extract in large bowl to blend.  Fold in bread cubes.  Stir in golden raisins.  Transfer mixture to 11-x-7 glass baking dish. (I used a 1.5-quart oval dish, and I buttered it.)  Let stand 15 minutes.  Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.  (I needed 50 minutes, but that might have something to do with high altitude.)

Meanwhile, prepare caramel sauce:
Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts.  Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Sift powdered sugar over bread pudding.  Serve warm with caramel sauce.

Source: Bon Appetit, November 2000

Pumpkin Bread Pudding
Oh, deliciousness!  The bread pudding itself came out very moist – almost creamy – with mild flavors of pumpkin and spice.  The cranberries added the occasional sweet-tart bite, which I really enjoyed.  With over a cup of brown sugar, you’d expect the bread pudding to be sweet, but it really isn’t.  This is a good thing, because the caramel sauce is.  When the sauce and the bread pudding are separate, each is good; together, though, they’re pretty fantastic.

I appreciate that this was incredibly easy to throw together and the caramel sauce seems practically impossible to screw up.  (It might become my new go-to easy dessert sauce, actually; the consistency is really silky and it has a perfect viscosity once it’s cooled for 20 minutes or so.)  This one isn’t amazing enough to knock my very favorite bread pudding recipe off the top spot, but it will be a wonderful seasonal dessert for tonight.

Recipe link: Pumpkin Bread Pudding with Caramel Sauce

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Pumpkin Doughnut Muffins

I get so incredibly excited each time I find a recipe that is so fantastic I know I’ll make it, quite literally, for life.  Today’s recipe – Pumpkin Doughnut Muffins from the November 2010 issue of Everyday Food – is one of those recipes.

The recipe isn’t on the Everyday Food site yet, so here it is:

Pumpkin Doughnut Muffins
Makes 12
Active time: 20 min. | Total time: 1 hr.

Batter Ingredients:
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree (from a 15-ounce can)
3/4 cup light brown sugar
2 large eggs

Sugar Coating Ingredients:
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

Method:
Preheat oven to 350°F.  Butter and flour 12 standard muffin cups.  Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.  In a small bowl, whisk together buttermilk and pumpkin purée. In a large bowl using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed.  With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes.  Meanwhile, in a medium bowl, combine granulated sugar and cinnamon.  Let muffins cool 10 minutes in pan on a wire rack.  Working with one at a time, brush all over with butter, then toss to coat in sugar mixture.  Let muffins cool completely on wire rack.  (Store in an airtight container, up to 1 day.)

Note: Freeze muffins up to 3 months.  Reheat in a 350°F oven, then coat in butter and sugar.

High-altitude adjustments: I’m not sure I actually needed to make these changes since this was the first time I made this recipe, but I went with my high-altitude baker’s intuition.  I’m so pleased with the results that I will make these changes again next time.

  • I added 1 tablespoon of flour to the batter (3 cups plus 1 tablespoon total).
  • I cut the baking powder by 1/4 teaspoon (2 1/4 teaspoons total).
  • I used a scant 1/4 teaspoon of baking soda instead of a full 1/4 teaspoon.

Pumpkin Doughnut Muffins

Pumpkin Doughnut Muffins Interior

The interior of the muffin had a mild pumpkin flavor and wasn’t overly sweet.  The texture was light, airy, and moist with a beautiful crumb.  They were a bit more cake-like than a traditional muffin, I think.  The cinnamon-sugar coating was absolutely divine, and the amount of sugar and spice on the outside was a perfect complement to the inside of the muffin.  In short, they were amazing.  I have visions of feeding these to houseguests, lounging with them on Sunday mornings, and bringing them to brunches year after year.

I swear, these are the best muffins I’ve ever made.  In support of this theory, another doctor at my husband’s office lightheartedly suggested he might marry me after sampling them.  They’re THAT good.  Give them a try!

TIPS:  When I need to bring an amount of butter to room temperature quickly and I don’t want to risk overdoing it in the microwave, I thinly slice the butter and let it sit on a cutting board.  In five minutes or so, it’s ready to go.  Also, I always use room-temperature eggs when I bake.  To bring eggs to room temperature quickly, I put them in a container of lukewarm water for three to five minutes.

Ginger Pumpkin Tart

The requirement of last week’s gourmet club meeting was to cook with five ingredients or fewer.  Although I ultimately settled on another recipe for the dinner party, this Ginger Pumpkin Tart from Claire Robinson is super easy and very seasonally appropriate.

To make the crust, I ground two 5.25-ounce packages of Anna’s Ginger Thins in my food processor to yield 2 1/2 cups of crumbs.  (I think any gingersnap-type cookie will do.)  I combined the crumbs with 6 tablespoons of melted butter, transferred the mixture to my 9-inch removable-bottom tart pan, and pressed the crumbs into the bottom and up the sides of the pan with the bottom of a clean measuring cup.  I put the tart pan on a rimmed baking sheet and baked the crust at 350°F until it darkened a bit (11 minutes).  Next, I set it aside to cool.  (Make sure it gets reasonably close to room temperature before adding the filling; stick it in the refrigerator if you want to speed this up.)

For the filling, I whisked together one 15-ounce can of pumpkin purée (not pumpkin pie filling!), 3/4 cup of sweetened condensed milk, 2 large egg yolks, and a pinch of salt (salt, pepper, and water are considered “freebie” ingredients) in a medium bowl.  I poured the filling into the cooled crust, returned the pan to the oven (still on a rimmed baking sheet, still at 350°F), and baked the tart until it was set (30 minutes).  I removed the tart from the oven, cooled it to room temperature, and then chilled it for several hours in the refrigerator before serving.

Ginger Pumpkin Tart

For being so simple, this is pretty darn tasty.  It’s essentially like eating pumpkin pie, except with a ginger cookie crust.  Like any good pumpkin dessert, though, it really isn’t complete without a bit of sweetened whipped cream…  I know this takes the recipe over the five-ingredient limit, but it’s essential.

Want to try something a bit more gourmet with homemade pumpkin purée and chocolate?  Check out last year’s Chocolate-Pumpkin Tart post.

TIPS:  Apparently, the canned pumpkin supply is back to good after last year’s shortage.  Yay!  Also, the one “mistake” I made with this recipe was to push too much of the crust up the sides instead of leaving more on the bottom.  That thick crust looks absolutely gorgeous, but it was pretty difficult to cut once I got to the edge.  Sticking a fork through it?  Impossible.  We had to pick up the crust and eat it like a cookie.  (Still delicious!)  Next time, I’ll even things out a bit.

Recipe link: Ginger Pumpkin Tart

Happy Thanksgiving!

Happy Thanksgiving! I wish each of you a peaceful day full of friends, family, and fabulous food.

I’ve spent the morning cooking up a storm… Mushroom Stuffing, Cranberry Grape Compote, Maple Nut Tart, and Pecan Pumpkin Butter Bars are all on the menu. I’ll post pictures and recipes next week when I’m back in my own kitchen.

I would love to hear about YOUR favorite Thanksgiving dishes. Post comments and tell me what you enjoy most!




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