Gingerbread Bundt Cake and the return of baking

It is Fall!  After a hot, long Summer, I can finally turn on my oven again.  To celebrate this occasion I decided to make a very autumn dessert for a luncheon my mom was throwing.  This gingerbread bundt is my new favorite recipe.  The cake tastes unique and flavorful without being too sweet.  The recipe is very easy and the best part is that gingerbread is best made the day ahead of time.  Therefore, this is the perfect thing to bring to a party. 

There are some interesting ingredients in this cake.  Most notable is the cup of molasses and cup of Guinness that makes the rich, dark syrup for the cake.  Lucky for me, I always keep both ingredients on hand.

I pulled the recipe from one of my favorite food blogs, Smitten Kitchen.  If you are looking for a new blog to follow, I highly recommend it.

Ingredients:

• 1 cup oatmeal stout or Guinness Stout
•  1 cup dark molasses (not blackstrap)
• 1/2 teaspoon baking soda
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 tablespoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 3 large eggs
• 1 cup packed dark brown sugar
• 1 cup granulated sugar
• 3/4 cup vegetable oil
• Confectioners sugar for dusting

Directions:
Preheat oven to 350°F.  HEAVILY grease and flour your bundt pan.  I had a lot of gooey goodness left in my pan after baking even after I thought I over-greased.  Really go for it with this one.

Pour guinness and molasses into a large (yes large) saucepan, bring to a boil and then remove from heat.  (You will have some Guinness leftover.  Do NOT let that go to waste!)

Whisk in baking soda.  There will be a fizzy, foamy reaction that occurs.  Don't panic, just keep stirring until it calms down and let it cool to room temperature.

In the bowl of your stand mixer whisk together eggs, white sugar and brown sugar until well combined.  Then, add in the oil and molasses/guinness mixture. Stir until just combined.  Add in the flour, baking powder and spices and whisk again until just combined.

Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, check at about 46 minutes.

Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Serve cake, dusted with confectioners sugar, with whipped cream.
 

Pumpkin Chili

I'm always up for trying a new chili recipe.  My mom has perfected a red chili with beef and a white chili with chicken.  I have also tried a vegan sweet potato chili which was well received by herbivores and carnivores alike.  So, when it turned to Fall in Minneapolis and I was looking for some quick weekday meals I decided to give this pumpkin chili a try.

I originally pulled the recipe from Whole Foods but made some of my own modifications.  Their recipe was pretty bland.  So, below you will see my recipe for a chili that I believe has more depth and flavor.  However, as with all chilis, you need to taste and revise as you go.  This makes a good size pot and will freeze well if you want to keep half and freeze half for later in the season.

Ingredients:  Adapted from Whole Foods

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped
• 1 green bell pepper, cored, seeded and chopped
• 1 jalapeño, seeded and finely chopped  (add a 2nd if you want this really spicy)
• 2 cloves garlic, finely chopped
• 1 pound ground turkey  (I used 93/7 lean meat but use whatever you like)
• 1 can diced tomatoes, with their liquid  OR about 2 cups of fresh tomatoes, chopped
• 1 can pumpkin purée (make sure this is PUREE and not pumpkin pie filling)
• 1 1/2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cocoa powder
• 1/2 teaspoon ground cinnamon 
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• Ground black pepper, to taste (about 1/2 teaspoon)
• 1 can kidney beans, rinsed and drained ( You can also try black beans)

Method: 

Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. 

Add turkey and cook until browned. Add tomatoes, pumpkin, all the spices and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more or until you reach your desired thickness.   

Note: this would work in a slow cooker as well.  Just brown the turkey, add all the ingredients and let it cook on low all day long.

Ice Cream Cone Cupcakes

Somebody in my house turned 26 recently and a party was in order.  We invited our friends over for drinks and snacks before heading out to the bars in Uptown.  I knew that cupcakes or cake were a must.  However, I also wanted something that wasn't too messy or too fussy so people could easy grab and eat while chatting.  I settled on these ice cream cone cupcakes which are my friend Kelly's specialty.  They were quite the hit!  I was surprised by the number of people at the party who had never had these before.  


Here is the recipe I used.  It can also be found on the side of many cake cone boxes.


Ingredients:
1 box of funfetti cake mix (or your mix of choice)
1 box of cake cones
Frosting of your choice (either the store bought or recipe below)


Directions:
- Follow the recipe on the cake mix box
- Place 12 cake cones in a muffin tin
- Fill each cone 3/4 full with cake mix
- Bake at 350 for 18-25 minutes or until a toothpick comes out clean
- Immediately take baked cupcakes out of the muffin tin and place them on a cooling rack. This prevents   the cones from getting soggy
- Repeat the filling/baking process until all your cake mix has been used


Frosting
- Once cupcakes are completely cool it is time to frost them
- If you bought store bought just spread it on ;)

Or

Cream Cheese Frosting

Ingredients:
1/2 cup of butter (1 stick), room temperature
1 package of Philly cream cheese (low fat is fine), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract

-With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

- Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

- Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cupcake

Place cones in muffin tin cups and fill 3/4 full

Bake at 350 for 18-25 minutes until a toothpick comes out clean

Once cupcakes are completely cool, frost, decorate, and place animal print candle in the center.    Now, sing happy birthday and celebrate!

A Night with Nancy

I had a request from a dear, old friend to prepare a menu for a dinner party she is hosting. Her guests will be her co-workers which is always a little tricky.  I feel, when guests are not your very close friends or family, that the menu should be make ahead or simple to prepare so that you can still entertain and not spend the entire evening stuck in the kitchen, away from the crowd.

Here is my proposed menu and the associated inspirations:

Main Course: Crab Cakes (she lives in DC with easy access to Maryland Crab)
I suggest Ellie Krieger's crab cake recipe found here: Crab Cakes

Notes: Nancy, I added an extra egg (I actually used egg beaters) and I made the batter ahead of time and let it chill covered in the refrigerator for about an hour.  Then, I took out the batter and formed the patties, paced them on a baking sheet, covered with plastic wrap and then put them back into the fridge until I was ready to make the main course.  I cooked them for about 10 minutes on each side and broiled them for the last minute to just get a really good toast on them.  I made the Smarter Tartar sauce in the morning and just let it chill in the fridge all day.  I would suggest serving this with a little hot sauce on the side.


Side 1: Mixed green salad with a citrus vinaigrette.  Meyer lemons are in season and this would be a great accompaniment to the crab cakes.  I suggest this recipe I saw on Cookistry: Meyer Lemon Salad

Side 2: Chili roasted cauliflower.  I first had this at my new favorite pizza place in Minneapolis- Pizzeria Lola  They make their version in a gorgeous woodfire oven.  You can replicate it at home by cranking up the oven to 500*.  Roasted vegetables are so simple but somehow so impressive.  I also must add that roasted cauliflower taste like a totally different food than just raw cauliflower.

Here's the recipe:
Ingredients:

1 medium head of cauliflower cut into 1 ½-inch florets

1/4 c extra virgin olive oil

2 t lemon juice

2 t of diced Calabrian chilis or 2 TBSP Chili Powder

flat leaf parsley for garnish

lemon zest

salt and pepper to taste

 Directions:

Preheat oven to 500 degrees. Place the cauliflower florets in a large roasting pan (a baking sheet works, too). Toss with olive oil, salt and pepper. Place the pan in the oven and roast for 15 minutes. Stir florets occasionally to ensure an even roast. Remove from oven and toss with lemon juice and chilis. Garnish with lemon zest and chopped parsley. Serve immediately.

Dessert: Fruit Tart.  Inspired by one of St. Paul, MN great treasures, Cafe Latte.  This dessert is a simple, delicious, make-ahead treat.  Since it involves just a little cooking and mostly assembly it is my go-to for dinner parties.

Cafe Latte's Fruit Tart- I try my best to make my dessert look like this..

Fruit Tart

Crust:  
1 Pillsbury refrigerated pie crust.  Let crust  sit out 15-20 minutes, then unfold and place on cookie sheet or pie pan.  Crimp edges a bit if desired.  Prick crust with fork.  Bake at 450 degrees for 9-11 minutes or until light golden brown.  Cool 20 minutes or until completely cooled.  Transfer gently to serving plate.  

Filling:  
1 8 oz. package of cream cheese, softened
¼ cup powdered sugar
½ tsp. grated orange peel or lemon zest

Beat filling ingredients until smooth.  Stir in 1/2 cup sliced strawberries.  Spread mixture over crust to within ½ inch of the edges.  Arrange fresh fruit in a pattern over the cream cheese mixture:  kiwi fruit, strawberry halves, peach slices (dipped in lemon juice to prevent browning), blueberries and/or raspberries.

Brush fruit with melted apricot preserves.  

Notes: If you were my Mother, you would serve this dessert with decaf coffee. And if you were my roommate, JQ, you would serve the decaf coffee with Bailey's Irish Cream..

Hope you have a great dinner party Nancy. Call me with questions!