Basic Pumpkin Bread

Do you believe in the magic of the holidays? I have always enjoyed Christmas probably more than I should, but this holiday season seems a little extra special for me. I don't know why?

Everything feels simpler. Less dramatic, complicated, and time consuming. Slowly things are starting to fall into place one by one.

And speaking of simple, this cake could not be any less dramatic, effortless, or elaborate. I found the recipe in Gelson's weekly flyer. The recipe is so easy to put together that you'll cry ...tears of happiness that is.

It has a delightfully bold pumpkin taste. I think walnuts, dark chocolate chunks, cranberries, or even a nice white chocolate glaze would make this lovely cake extra special.

The recipe doesn't call for any add-ins but I think the batter would hold up well to one or two additions of your choice. This is a wonderful base for any pumpkin bread lovers!


Print recipe: Basic Pumpkin Bread

Holiday Cranberry Panettones

Most of you are probably screaming that it's too early to be thinking about Christmas, but I really do love the holiday season. How could you not love Christmas and all it's charm? It is enchanting despite what people say or think.

It's not about the perfect gift. It's about the first snowfall that blankets everything in an immaculate shade of soft white. The quietness of the morning when you first notice that this has occurred.

Walks when it's snowing and that certain someone places his arm around your shoulder to keep you warm. Cold lips warmed by kisses at the front door never tasted so sweet. Realizing that you miss someone more than you ever thought you would.

Christmas is a time for love, compassion, generosity, and for some the chance to start over. These are the reasons I love the holidays so much. The possibilities for magic are endless.

The panettones themselves are a little magical as well. In that, they can be any flavor you want them to be. You can add raisins, chocolate, or any dried fruit of your choice. The sky's the limit.

Let your imagination run wild with the "add-ins" and live in the moment. Take the time to appreciate the smell of warm bread coming out of the oven. The smile of that certain someone when you hand him or her a freshly baked panettone.

Print Recipe

Peppermint Mocha Cupcakes

I have been wanting to enter a cupcake in Cupcake Hero for the longest time. So, here it is, my first entry for Cupcake Hero #4: Peppermint Mocha Cupcakes. Laurie of Quirky Cupcake has declared mint the official ingredient for Cupcake Hero. Ah, mint, it goes so well with a lot of things. I got the idea for the cupcake from my friend Katie. A couple of weeks ago she sent me a sampler of hot chocolate mixes. In the note she mentioned that sometimes she adds a packet of the cocoa mix to cake batter. For the cupcakes I used the Belgium Chocolate flavor.

Here's how I did it. The recipe I used called for hot water. I just added the cocoa to the hot water and whisked the mixture well. Then I just added the hot cocoa to the recipe when it called for water. I did decrease the sugar amount by a 1/4 cup. Since the cocoa contains sugar already. The result was a very mocha tasting cupcake. The peppermint icing is super easy. It's one stick of unsalted butter [softened], 1 pound of sifted confectioners sugar, pinch of salt, 1 teaspoon of peppermint oil, 3 tablespoons of milk, and green gel dye. Next, mix, mix, and mix until light and fluffy. Finally, pipe on top of mint inspired cupcakes.

If you need more info on Cupcake Hero #4 click here. If not, I'll see you at the round up!

Spicy Pistachio Truffles

If you're a chocolate lover, you know there's chocolate and then there's truffles. Chocolate is something you enjoy and share with others. And truffles? Well, lets just say, that truffles turn the best of us into greedy chocolate addicts that hide their stash behind law encyclopedias. If you know of a person who fits that description, then this is your Christmas gift to them.

Earlier this week I received my Christmas gift from my friend K. In this wonderful box of sugar delights was a bar of Montezuma's dark chili chocolate. I wanted to use it in a way that would highlight the dark and spiciness of the chocolate. At first, I thought a buttercream for a cupcake would be great. Hmm? No, something better. Then I remembered what K. said, "...the heat slowly builds up as you eat the chocolate". That's when it hit me ...truffles.

These truffles are easy peasy. In no time, you'll have a couple of boxes of truffles for the chocolate lovers in your life. The truffle base is a mixture of dark and milk chocolate. The pistachio's are roasted and salted, yes salted, trust me it works.

On a side note, if you live in the Los Angeles area and want to make truffles but need the packaging supplies, I know a place. (Prices very reasonable) Shoot me an e-mail and I'll send you all the info. Now on to the gift making and giving!

Spicy Pistachio Truffles

• 3/4 cup of heavy cream
• 8 ounces of dark chocolate & 8 ounces of milk chocolate
  
• 2 teaspoons of vanilla ( or any extract that you like)
• 3-1oo gram bar of Montezuma Chili Chocolate Bar
• 3 teaspoons of flavorless oil, like canola
• 1/2 cup of halved pistachios, salted & roasted

1. Bring the cream to a boil in a small saucepan. Remove from heat. Add the chocolate and whisk until the chocolate is smooth. Whisk in the vanilla extract. Pour into a bowl and lightly cover (no condensation) and chill until firm, 3 hours or more.
2. Line a baking sheet pan with parchment paper. Scoop the chocolate by rounded teaspoons and form into balls and place on baking sheet. (I yielded 50 truffles) Place in freezer for 45 minutes.
3. In a doubler boiler melt the chili chocolate. Once melted add the oil and whisk to combine. I used a bamboo skewer to dip my truffles with; a fondue fork or candy fork will work also.
4. Dip the truffles and as they come out place a pistachio half on top. Once all the truffles are dipped place in the freezer for 5 minutes to set chocolate and then place in liners.
   
5. Cover the truffles well and keep chilled until ready to use. The truffles can be made up to 2 weeks in advance.
   

Applesauce-Chocolate Chip Bundt Cake

Awhile back, okay weeks, I bought a jar of applesauce. I was intent on making apple cupcakes, I think. I was always too busy or not in the mood for cupcakes. (On a side note: I know I have not baked cupcakes for awhile. The reason is, I know longer have co-workers. No, do not worry. I have decided to take a sabbatical before I pursue a job that actually relates to what I am currently going to school for.) However, I digress. The jar of applesauce has been staring at me for weeks. Every single time I went into my baking pantry I could feel it looking at me. I could feel its need to be baked into something glorious. Well, I hope I have appeased my apple friend.

I was drawn to this recipe because it called for black pepper. Yep, black pepper in cake. Some how the black pepper gives the cake a certain spicy kick. It seems to “wake up” the apples. It is a really good holiday cake. I can picture it now …eggnog, hot toddies, champagne, Christmas music, and my family enjoying this wonderful cake. Can you envision it? Happy Holidays~Gigi

Applesauce-Chocolate Chip Bundt Cake
from Food and Wine December 2007

Ingredients:
2 ½ cups all-purpose flour, plus more for dusting
1 ½ cups granulated sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground cardamom
1 teaspoon salt
½ teaspoon ground cloves
½ teaspoon freshly ground pepper
2 cups unsweetened applesauce
2 large eggs, lightly beaten
½ cup vegetable oil
1 stick unsalted butter, melted
One 12-ounce bag semisweet-chocolate chips

Directions
1. Preheat the oven to 350°. Butter and flour a 12-cup Bundt pan. In a large bowl, whisk the flour, sugar, baking soda, cinnamon, cardamom, salt, cloves and pepper. Whisk in the applesauce, eggs, oil and melted butter. Stir in the chocolate chips.
2. Pour the batter into the pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached.
3. Transfer to a rack and let the cake cool for 10 minutes, then invert it onto the rack and let cool completely, about 20 minutes.

Strawberry Jam Crumb Bars

Please do not let my lack of photography skills keep you from trying these cookies (bars). They are simply the greatest bar-cookies I have ever had. I am completely amazed. No matter what I type, I will not be able to do these cookies justice. They recipe can easily be changed to whatever filling your heart desires. Oh, and the recipe makes a ton of cookies. I only made half but I will be making a full batch for the holidays with apricot or peach jam. If I were not a college student, I would easily slap a “money back guarantee” on these cookies.

So there you go, a must make, must try, hypothetical money back guarantee cookie recipe. Happy Holidays!

Jam Crumb Bars
adapted from the Martha Stewart Baking Handbook

• 3 sticks of butter cut into small pieces at room temperature.
• 11 oz. blanched almond finely ground
• 3 cups of flour
• 1 ¼ cups sugar
• ½ teaspoon of salt
• 1 ¾ cup of jam

Preheat the oven to 350F degrees. Butter and line a 15x10x2 pan with parchment paper with a 1-inch over hang. Set aside.

In a large bowl whisk together the almond, flour, sugar, and salt. Cut in the butter until it resembles coarse crumbs.

Transfer half of the dough to the prepared pan and press into the pan. Including the edges. Dough should be firmly packed with no cracks or holes. Bake rotating half through for 15-20 minutes until golden. Transfer to wire rack to cool completely.

Evenly spread jam over the cooled crust. Scatter the remaining crumbs over the top of the jam. Bake rotating the pan halfway through until the top is a light golden brown about 20-22 minutes. Transfer to a wire rack to cool completely.

Run a knife around the edges to loosen the cookie from the pan. Transfer to a cutting board and cut into 3-inch by 2-inch bars.

White Chocolate-Butterscotch Cookies

As I’ve mentioned before, I am completely in Christmas mode. Nothing else occupies my time or thoughts right now. I am on a cookie baking, packaging, shipping, journey. However, lately my friend Katie has peaked my interest in a Christmas/Fruit cake recipe. I think it’s too late for me to start a real Christmas cake. Where was I? Oh yeah, Christmas. Every year I send out cookie tins containing 12 different types of cookies. (I will post a complete directory with photos and recipes a couple weeks before Christmas in case you need a couple good cookie recipes.) Every holiday season I search for 12 cookie recipes that will essentially become Christmas gifts.

From day one, I never had any interest in making this cookie. White Chocolate-Butterscotch Cookies …boring. That’s what the recipe said to me. Therefore, I kept skipping over it for about a year or so. Finally, out boredom I baked the cookie. Which turned out not to be so boring. Huh? That’s right; this simple cookie is full of so many great flavors that I was completely awed. I usually eat one or two of whatever I bake and give away the rest. This time I was greedy and squirreled away 6 cookies all to myself. They were good. (Real good.) The cookies bake up crisp with a chewy center. I’ll let you in on a secret. This cookie will definitely be included in the Christmas Cookie tin. Until next time, happy baking!

White Chocolate-Butterscotch Cookies

Adapted from Martha Stewart

Makes about 2 dozen
1 ¾ cups of flour
½½ teaspoon of baking soda
½ teaspoon of salt
2 tablespoons unsalted butter, at room temperature.
¾ cup of vegetable shortening, at room temperature.
1 ¼ cups packed dark brown sugar
1 large egg
1 tablespoon of pure vanilla extract
8 ounces best quality white chocolate, chopped into chunks
Please do not skimp on this ingredient. The chocolate is a key player in this recipe.

Preheat the oven to 350F degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl whisk together the flour, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, butter, and shortening until light and fluffy. Scrape the sides of the bowl. Add the egg and vanilla extract and beat until combined. With the mixer on low speed and the flour in two batches until just combined. Stir in the chocolate.

Drop 2 tablespoons of dough at a time about 2 inches apart. Bake rotating the pans halfway though, until lightly golden around the edges, about 15 minutes. Let cookies cool on the pans for 2 minutes before transferring to wire racks to cool completely. Cookie can be kept at room temperature in an airtight container up to 4 days.

Double Chocolate Cookies

As I’ve mentioned before, I love to give out cookies for the holidays. Don’t laugh, I refer to them as the “twelve days of cookies”. For weeks I bake cookie recipes that have caught my eye, or that just seemed to scream “I’m delicious!” The cookies that I love go into a “Yes!” pile. The “yes” pile has to meet certain criteria besides being yummy. One of the big deal breakers is when a cookie is not shippable. You see, most of the cookies are shipped across the country. So they must arrive intact, no crumbs allowed. Which brings me to this lovely cookie.

This cookie is the result of a sugar cookie and a brownie merging together to create a new dessert life form. The cookie is soft and buttery, like a sugar cookie, but the center is chocolate-y and fudgy like a brownie. It’s like two desserts rolled into one! The recipe is also very easy to make and has very few ingredients. I did make one variation from the recipe. Instead of melting the butter with 4 ounces of milk chocolate I used bittersweet. It gave the cookie a more “brownie” taste to them. The chocolate that you fold in, I did keep as milk chocolate. Enjoy!

Double Chocolate Cookies
Adapted from Holiday Cookies (2005)
By Martha Stewart Makes about 3 dozen

1 cup of flour
1/2 cup of unsweetened dutch cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 ounces of good-quality milk chocolate ( 4oz. cut coarsely chopped, 4oz. cut into 1/4" chunks)
1/2 cup of butter
1 & 1/2 cups of sugar
2 large eggs
1 teaspoon of vanilla

1. Preheat the oven to 325'F degrees. Whisk together the flour, cocoa, baking soda, salt; set aside. Melt 4oz. of the coarsely chopped chocolate with the butter in a small heat proof bowl over a pan of simmering water; let cool slightly. (I melted mine in the microwave on a low setting.)

2. Put the chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in the flour mixture. Fold in the chocolate chunks.

3. Using a 1.5-inch ice cream scoop, drop dough unto parchment lined baking sheets, (must use parchment cookies will stick) spacing two inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies will be soft). let cool on parchment on wire racks. Cookies can be stored between layers of wax paper in air tight containers for at room temperature for 3 days.