Roasted Pumpkin Squares

This season marks the appearance of one of my favorite squashes (yes, there are multiple) at my local farmer’s market….namely, PUMPKINS!  Though most recipes call for canned pumpkin puree in the season's pumpkin pies, soups, breads, and brownies; these days the market is packed with smaller “Sugar” or “Pie” Pumpkin varieties which are perfect for making your own delicious pumpkin puree.  Of course, yesterday being my favorite holiday of the year, Halloween, I decided it was time to put my pumpkin skills to the test!  Halloween in my house means quite a few holiday parties – which luckily gave me the excuse to make these delicious pumpkin bites several times.  The final recipe took some testing and tweaking but hopefully the end product will delight your guests as much as it did mine!  My version of the recipe provides directions for making your own spice mix as well as your own pumpkin puree but if you are in a pinch you can certainly skip both of those steps and just use pumpkin pie spice and canned pumpkin puree.  Happy baking!

Pumpkin Pie Spice Mix:

4 tsp cinnamon

1 ½ tsp ginger

¾ tsp ground cloves

¾ tsp nutmeg

Pinch cardamom

For the filling:

1 ½ cups pumpkin puree (from 2 Pie or Sugar pumpkins)

1 cup coconut milk

3 eggs

3/4 cup brown sugar

1 tsp vanilla extract

1 tbs cornstarch

1 tbs pumpkin pie spice blend

1 tsp salt

For the crust:

¾ cup chocolate graham crackers

½ cup whole wheat flour

½ cup coconut oil 

¼ cup almond meal

Preheat oven to °400 F.  Wash and cut two pie pumpkins in half, removing stem and seeds.  Place the halves skin (rounded) side down on a baking sheet and drizzle with olive oil.  Roast for 25-30 minutes or until soft – if you can easily stick a fork into the flesh of the pumpkins, they are done.  Remove from oven and allow to cool slightly.  The flesh of the pumpkin should separate easily from the skin.  Remove the flesh and transfer to a food processor, blending until smooth.

Reduce oven temperature to °350 F.  Generously butter an 8x8 inch pan.  Pulse crust ingredients together in a food processor until the mixture resembles a course, wet sand.  Transfer the mixture to the pan and pat down to ensure the crust covers the bottom evenly.

In a large bowl mix ingredients for filling, stirring until smooth.  Four the filling mixture over the crust and allow to settle.  Bake for 50-55 minutes or until the filling no longer jiggles when moving the pan.  Allow to cool for 20-30 minutes then cut into squares and serve.  These are best eaten the day of but will keep overnight in the fridge if needed.  Enjoy!

Italian Apple cake

Well Labor Day weekend has passed, which means it's officially fall!  Time for football, pumpkins, sweaters, and of course...apples!  Ok well maybe not everyone thinks of apple cider, apple sauce (with pork chops of course), apple fritters, apple crumble and apple pie when they think of fall...but hey not everyone writes a food blog either.  So, in honor of the season, I have been working on a cake that everyone will be happy to come home to on a chilly evening.  And, most will be even happier knowing that this cake is made without butter, using instead heart healthy olive oil (very Italian I know).  This recipe is inspired by a cookbook that my aunt picked up in northern Italy.  The recipes are handwritten entirely in Italian, using local ingredients...which means after a great deal of translation and testing, I managed to hit upon a cake reminicent of those from the local pasticceria.  This cake has that perfect density and sweetness one finds so often in both French and Italian cakes.  The recipe is a snap to make and the cake looks oh so Martha Stewart once out of the pan - thus ensuring that all your guests will be adequately impressed by your culinary skills.  Buon Appetito!

Ingredients:

3 eggs
1 cup cane sugar
1 cup milk (I used lowfat but whole could be substituted here for a richer cake)
1/2 cup olive oil
1/2 tsp vanilla extract
1 lemon
2 1/2 cups all purpose flour
1/2 tsp baking powder
3-5 apples (depending on size)
1/2 cup good quality honey

Preheat oven to °350F.  Generously butter, ok so there is some butter but you could also use olive oil here, a 8 inch cake pan (non-stick is preferable).

Peel apples and cut into fairly thin slices, about 1/4 to 1/2 inch wide.  Zest lemon and set aside.  Use the juice of the same lemon to coat the apple slices.  Line the bottom of the pan with the apple slices, starting from the middle of the pan and spiraling outward.  Do not worry if your spiral is not perfect here - the slices will shift somewhat when you pour in the cake batter.  Finally, drizzle the honey evenly over the apple slices.

Combine the eggs, sugar, milk, oil, vanilla extract (you can also substitute almound extract if you prefer), and lemon zest.  Sift together flour and baking powder and add to the liquid mixture, stirring until batter is smooth.  Pour the batter evenly over the apple slices, taking care not to completely wreck the beautiful spiral that you spent so much time on (like I did the first time).

Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.  The cake may bubble slightly but will fall once out of the oven.  Remove cake from oven and allow to cool.  Once cooled place cake plate upside down on top of the pan (centering in the middle of the plate).  Flip the whole thing over and remove the cake pan.  Allow to cool completely before serving alongside a big scoop of vanilla ice cream.  This cake gets even better as it sits so feel free to make the day before your fiesta!   

      

Real Lemon Tart

Who doesn't love a lemon tart?!  I mean it is probably the pinaccle of the desert mountian for me.  Since lemons are so fresh and light they are a must have for summer deserts.  This recipe is great because it combines a simple, no rolling required, dough with a fuss-free filling.  This little dream can go from idea to edible in less than an hour!  This recipe also uses whole wheat flour and coconut oil instead of butter...maybe not guilt free but at least, as they say, you are cooking with "good fats".  :-)  If you can get Sorrento lemons use them...but regular old grocery store lemons work great too.  Happy baking!

For the crust:
1 cup whole wheat flour
1/2 cup almonds
1/2 cup cane sugar
1/3 cup coconut oil
1/4 teaspoon salt

For the filling:
1 whole lemon
1 1/2 cup cane sugar
1/2 cup coconut oil
4 large eggs
4 tablespoons whole wheat flour
1/4 teaspoon salt

Preheat oven to 350°F.  Line the bottom of a 9 inch tart pan (with removable bottom) with parchment paper and butter generously (ok so I lied there is SOME butter - but you could also coconut oil here as well).

Using a food processor, chop the almonds as finely as possible so that the texture is similar to cornmeal.  Mix the almond meal, whole wheat flour, cane sugar, coconut oil, and salt until it resembles a course wet sand.  Yes, I know one generally doesn't hear sand and tart mentioned in the same breath, but bear with me here....  Press the mixture into the tart pan, leaving a slight lip around the edge.

Wash out the food processor to remove any almond residue.  Slice the lemon into thin rounds and remove seeds.  Blend the slices together with the sugar and oil, add the eggs, flour and salt.  Continue blending until the mixture is smooth and creamy.  Pour the mixture into the tart pan until it is level with the lip of the crust.  Bake for 30-35 minutes.  You can tell the tart is done when you lightly bump the side of the pan and the filling no longer jiggles.  I mean how often does one get to test if something jiggles in any given day?!  Not often enough.  That, my friends, is why I love cooking.  And I can only hope you love this decadent tart!  

Blueberry Coconut Muffins

The last of the blueberries are slowly disappearing from the farmers market (sigh) but I managed to scoop up some of the last of the season on Saturday!  So, I decided to take this opportunity to combine three wonderful things....blueberries, coconut and muffins.  These delicious little cakes are light, moist, and oh so coco nutty!  One quick note - these are true muffins...so don't expect blueberry cupcakes.  They are not too sweet but go perfectly with tea or a good cup of coffee.  The recipe can also easily be modified for vegan foodies...just substitute the applesauce for the eggs (1/4 cup per egg) and cream cheese for vegan (tofu) cream cheese.  These muffins are adapted from the oh so fab Smitten Kitchen.

Ingredients:

For the muffins:

1 cup virgin coconut oil
1 1/2 cups all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon table salt
2 cups full fat Greek-style yogurt, at room temperature is best
2/3 cup granulated sugar
2 large eggs, at room temperature is best
2 teaspoons vanilla extract
1 1/2 cups unsweetened shredded coconut
1 pint blueberries

For the frosting:

4 tablespoons cream cheese
2 tablespoons coconut oil
1/2 cup powdered sugar

Preheat the oven to 375 degrees Fahrenheit.  Butter two regular size muffin pans - or use regular baking cups.

Heat the coconut oil until it is becomes liquid.  You can do this in a small saucepan or, if you are lazy like me, simply place the jar of coconut oil a small saucepan of simmering water (or under hot running water in the sink).  Set aside.

In a large mixing bowl, sift together flour, baking powder, and salt.  Stir in 1 cup of the shredded coconut.  In a separate bowl, mix together the coconut oil, yogurt, sugar, eggs, and vanilla extract.  Slowly incorporate the dry incredients.  Mix until just combined.  Add the blueberries, folding gently into the batter, then divide the batter into the prepared baking cups.  Sprinkle the top of each muffin with the remaining shredded coconut.  Bake until a toothpick inserted in the center of any muffin comes out clean, about 20 minutes.

After the pans have cooled slightly, after about 10 mins, transfer the muffins to a wire rack and allow to cool completely.

While the muffins are cooling, mix cream cheese, powdered sugar, and coconut oil until well blended (no lumps!).  Add more sugar to taste, if necessary.  Spoon the mixture into a gallon size ziploc bag and snip a tiny piece (1/8 inch) off one end of the bag.  Top each muffin with a drizzle of cream cheese frosting.  Clean kitchen, make tea, eat 5 muffins before they have even fully cooled...whoops.  Happy baking!     

Ready...Set...Cook!

I love to eat...and that means I have to cook!  But more than that, I love to cook.  I can think of few accomplishments more satisfying than a perfectly iced layer cake, or an expertly poached egg.  Cooking is not always easy, but it is always usually fun and oh so rewarding.  So, join me as I venture down the road of culinary greatness, one dish at a time!