Pumpkin Cake with Walnut Crunch Topping

Dear Diary...

... I might have made a huge mistake. Might.

I volunteered to host a dinner at my house. You know... not just any dinner. Christmas Eve dinner.

See, because here's the thing. It's exciting to me. I'm honestly, genuinely, really excited about it. I've planned about 6 desserts so far. I picked out 4 appetizers. And unfortunately due to the fact that I've only got 5 confirmed guests, I think I'm going to have to scale back a bit. 

The part that I'm not fully sure I'm excited about is the actual dinner itself. I don't have a great relationship with things that roast in the oven. I want to work on this relationship. It's an important relationship. But it's still new and fragile and I just don't think I'm ready to out that relationship to the world yet. It's closeted behind my oven door. I love Italian food and a small part of me really wants to recreate my childhood with a Feast of Seven Fishes, but the more influential part of me, the part which understands my bank account, says no. 

The thing is, I really want to put something in the oven. I want to set it and forget it, so to speak. I don't want to spend the whole night sauteing or boiling or grilling or whatever. So like.. gimme some ideas. Please?

And I'll share this cake! I found the original recipe at The Noshery and I instantly fell in love. It's yummy. It's nutty. It's crunchy and sweet. It's pumpkin and sugar and  butter and delicious spices! And share some holiday secret recipes with me pleeeeaaseeee.

Soundtrack:


  Your Floor Is Now A Tree by AIMES

Pumpkin Cake with Walnut Crunch Topping
Adapted from The Noshery

3/4 c of brown sugar

2 sticks unsalted butter, divided
3/4 c chopped walnuts
1 2/3 c ap flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

1/2 tsp ground ginger
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 c sugar
1 tsp vanilla

2 large eggs
1 c pumpkin puree
1/2 c warm (110 degrees) milk

Preheat oven to 350 degrees. 

Place brown sugar in a 9 in round cake pan and spread around. In a small saucepan, melt 1 stick of butter over medium heat. Pour butter over sugar into cake pan and stir with a fork to combine until sugar is dissolved. (Reserve pan to the side for later use.) Press the walnuts into the cake pan, spreading into an even layer. Spray exposed sides of pan with cooking spray and set aside.

Sift the ap flour, cinnamon, nutmeg, allspice, ginger, salt, baking powder, and baking soda into a medium bowl and set aside. 

Melt the remaining stick of butter in small saucepan over medium heat. Beat the remaining stick of butter, sugar, vanilla, eggs, milk and pumpkin together in a large bowl until combine, about 2-3 minutes. Add flour mixture to wet mixture, stirring with a spatula and scraping down sides until just combined.

Pour batter into the prepared pan. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan before inverting the cake onto a cooling wrack and cooling completely.

Pumpkin Pie Granola

You know what sucks about store bought granolas? They're usually pretty expensive and they're usually pretty unhealthy. Oil, sugar, chocolate, etc.. all delicious things, but not when you inadvertently load your breakfast down with them. When I eat dessert, I like to be eating dessert. (And I love to be eating dessert.)

Tasty!

So, the solution? Make your own. It's less expensive (although the cost will be more up front depending on what's hanging around in your pantry, but once you have the basics you can make it on the cheap.). You know what your getting into. It looks more rustic; I think it's prettier. You can control your ingredients. You like walnuts? You like almonds? Add 'em! Can't stand sunflower seeds? Forget 'em! (Although, I think you're nuts if you can't stand sunflower seeds. Add yourself to your granola.)

It will seem awkward at first, but like anything once you get the hang of it you can pretty much play around with the proportions of your add ins. It's easy once you do it a few times.

Not convinced yet? Homemade granola also makes a great holiday or hostess gift. On the cheap. I think putting a little love into something is way more valuable anyway. (Just a side note, booze is also a wonderful holiday/hostess gift. Booze and granola is even better. Hmmm homemade gift basket idea?)

Packaging is everything!

 Try this one below. It's healthiest version I've ever come up with, but it tastes delicious. It's not super sweet, but nothing you're eating in the AM should be. I like a crunchy granola, which this is. I used steel cut oats, because I just bought them and I'm a little obsessed at this very moment, real pumpkin, walnuts and a variety of seeds (pumpkin seeds, of course) and no oil.  Then, try this Ginger Spice Granola.

Soundtrack:

Tycho by Tycho

Pumpkin Pie Granola


1 c steel cut oats
1/2 c quick cook oats
1/2 c walnuts, chopped
1/4 c pumpkin seeds
1/4 c sunflower seeds
1/4 tsp kosher salt
3/4 c pureed pumpkin
2 tbsp maple syrup
1 tbsp agave syrup
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cardamom
1/4 tsp allspice
1/4 c raisins (optional)


Preheat oven to 300.


In a large bowl, combine steel cut oats, quick cook oats, walnuts, pumpkin seeds, sunflower seeds and kosher salt. Stir until mixed well. Set aside.


In a small saucepan, heat pumpkin, maple syrup, agave syrup, and vanilla over low heat for 2-3 minutes, stirring every 30 seconds. Add cinnamon, nutmeg, cardamom, and allspice and stir to blend.


Add pumpkin mixture to bowl of oats, nuts and seeds and stir to coat.


Spread out granola mixture on a parchment-lined baking sheet. Bake for 35-40 minutes, stirring every 10 minutes.


Once granola is toasted, allow to cool. Then add raisins and toss to combine. Store in an airtight container.

Reflect-y bowl

Oh hey, random can of pumpkin... 

Quinoa with Sauteed Asparagus, Walnuts & Apples in a Pumpkin-Goat Cheese Sauce

That's right. I did that. I titled this blog post with a list of pretty much EVERY ingredient in my dinner. Try and say that 5 times fast! I just couldn't pick my favorite parts. I can't play favorites. I love you all equally. (I'm talking to ingredients there, but those of you sitting on the other side of the computer, I love you too.)

Before we get run down to the meat of this (or lack thereof), let's talk quinoa for a moment.

Ok, ok, not the most photogenic thing I've ever made...
Haven't you ever heard the expression "You can't judge a quinoa by it's closeup?"

This is the first time I've ever made quinoa. It's the ultimate in trendy health superfoods. And yes, I claim to be a cook and a consumer that focuses my efforts on being healthy (what healthy means to me). I've eaten the stuff only twice. Ever. (I know you're all so very scandalized, but please, pick up those jaws.) So, what gives?

When quinoa stepped out on the scene a few years ago, I gotta say I wasn't so concerned about healthy cooking. Quinoa just seemed trendy and superfluous. To be honest, I didn't give a sheeeet! And so I just never used it. Couscous, yum! Bulgar wheat, why not?! Brown rice, sure! The more I didn't try quinoa, the less I cared about it to be honest. I get lots of protein from chicken and tofu and beans and red meat! I get my vitamins! I've lived this long without it!

And then there was this. And of course, the less dramatic source article here. And not to be all Debbie-downer, but DAMN MAN. To sum it up, the entrance of quinoa into the global market has made the plant inaccessible to some Bolivians who depend on it for their main source of food. Yet at the same time, sales of quinoa abroad have changed the lives of many Bolivians for the better and drastically improved the Bolivian economy. What a conundrum. Fortunately, the ill effects of quinoa's entrance to the global market are being combated by aid programs, but its just such a glaring example of how we can exploit things without a second thought or realization. I obviously don't think there is anything wrong with eating quinoa, but the butterfly effect here is wild. Sometimes it's just important to reflect on our impact on the world, I guess.

There is no denying the health benefits of quinoa and there's no denying the ease of preparation we get in the US from packaged quinoa. It can be used as a healthier alternative to pasta (as seen here) or rice. But I'm sure I'm preaching to the choir here and I should just tell you about my dish! Creamy, tangy and lightly pumpkin-y , this sauce balances nicely with the sauteed asparagus, sweet apples and nutty walnuts. It's not the most attractive to look at, but it's so quick and easy and the flavors are all there!

Soundtrack: Saw these guys open for Little Dragon last night. Good things. Good things.


  Tycho by Tycho

Quinoa with Sauteed Asparagus, Walnuts & Apples in a Pumpkin-Goat Cheese Sauce
Serves 4


1 c quinoa, rinsed
1/2 tbsp butter
1 clove garlic, minced
1/2 c pumpkin puree
1/4 c 2% milk
1 1/2 tbsp goat cheese
1 bunch asparagus, trimmed and chopped
1 Macintosh apple, cored and chopped
1/4 c walnuts
Salt, pepper, EVOO


Prepare quinoa according to package instructions (or if you buy bulk, you can find the basic preparation online. I added a bit of EVOO and salt to mine.)


Meanwhile, melt butter and 1/2 tbsp EVOO together in a medium saucepan. Add garlic and sautee until toasted. Add pumpkin and milk, bring to a simmer and lower heat. Cook for 2-3 minutes and add goat cheese. Stir until melted. Season with salt & pepper. Set aside.


In a large saute pan, heat a drizzle of EVOO. Add asparagus, apple and walnuts. Salt & pepper. Sautee until vegetable is cooked through.


Toss quinoa with pumpkin sauce and sauteed asparagus, apple and walnuts. Serve!

Saute! Ole!

Pumpkin Infused Thickest-Ever Brownies

For the main event:

Chocolate + Fall

But first, I have a few questions, comments, concerns that I feel need to be addressed.

1) Chocolate and pumpkin smell amazing baking in the oven together. They taste just as great in batter licked from the end of a spatula. You might not want to actually make the brownies. But I suggest you do. And then share them. Your thighs will thank me. (Can you tell I had that inner dialogue with myself already?)

2) I dropped an entire container of toothpicks into my oven. That's right. Wooden toothpicks and a hot oven vs Meghan. Who will win? A few caught on fire. Thank god for tongs (not thongs... ok, maybe those too.. panty lines, ew). I came out on top.

3) I left my bike outside last night. It rained. This was after I got lost for 30 minutes while trying to ride my bike to Fed Ex to pick up a certified check that I ordered to pay a speeding ticket. Then, when I attempted to drive to work I noticed that my front left tire was flat. I certainly feel that I deserve another brownie. Or two.

4) Does anyone else secretly love gloomy days? Just a tip: it's fun if you refer to the weather as blustery and pretend you live in the 100-acre wood.

5) I don't think I've been drinking enough wine lately. Someone please bring me a glass! Something red.

6) I'm currently obsessed with winter squashes. Did you know that a pumpkin is a squash? Let me apologize now before this goes any further and morphs into something like my goat obsession.

7) I love this website.

8) Do you think these brownies are too big?

Good, because I don't

9) What amount of excitement about the opening of Federal Donuts next week is appropriate? At what point is it too much? I'm so excited, I'm so excited...


10) My recipe to-do list is getting really long. So much food. So little time. In order to get all of this done I might have to quit my job, stop cleaning my room, stop doing any cleaning at all, and stop doing laundry. Don't worry, I will, of course, continue to work out and see friends, because I gotta be healthy. Who wants to volunteer to do all these things for me? Hands?


11) Sure, I'll stop blabbing and just show you the recipe. Sheesh. Wait! One more note, it's about the recipe! These brownies involve making what I like to call, a "master batter." Then dividing that batter into 2 bowls and combining it with different ingredients. So, go on. Get your master batter on!

Soundtrack: Real Estate (Myspace Link)

Pumpkin Infused Brownies

Adapted from Pumpkin Swirl Brownies, by Martha Stewart

8 tbsp unsalted butter
6 oz bittersweet dark chocolate chips
2 c all-purpose flour
1 tsp baking powder
1/4 tsp cayenne pepper
1/2 tsp salt
1 3/4 c sugar
4 large eggs
1 tbsp vanilla extract
1 1/4 c pumpkin puree
1/4 c canola oil
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 cup chopped walnuts

Preheat the over to 350 and line a 8 inch square pan with parchment paper. Spray the lined pan with cooking spray.


In a small saucepan, over low heat, melt together the butter and chocolate chips, stirring constantly. Set aside and allow to cool completely.

In a medium sized bowl, combine flour, baking powder, cayenne pepper, and salt with a whisk. Set aside. 

In a large bowl, beat together the sugar, eggs and vanilla until the mixture is very pale yellow and has a sponge-like consistency, about 3-4 minutes. Beat in the flour mixture until thoroughly combined.


Take about 2 cups of the batter and put it back in the medium sized bowl from the flour mixture. Set aside.


Do these next few steps quickly in order to keep the batter from thickening and setting. 


To the batter in the large bowl, add the pumpkin, oil, cinnamon, and nutmeg. Stir to combine and set aside. To the batter in the medium bowl, add the chocolate mixture and stir until combined. (You will want to mix the pumpkin first as the chocolate has a tendency to set faster.)


Pour half of chocolate batter into the pan. Then, pour half of the pumpkin batter. Then, the rest of the chocolate. Then, the rest of the pumpkin. Using a knife, gently swirl the batters together to create a marbled effect. This involves some smooth up and down scooping motions. Don't over swirl or you will just mix everything up.


Top with walnuts and bake for 60 minutes. (Yea, I know. LONG. Alternately, you could bake in a 9 in square pan for 40 minutes, but I like the huge layers.)

Ahh, I really love opening a new bag of flour.

Cayenne! Bam!

Recipe calls for 4 eggs, I had 4 eggs. These brownies were fate!

Yea, a whole tablespoon

Marble

Battle of the dueling batters!

Brown maze

Rosemary Cardamom Pumpkin Muffins

In a minute, muffins. But first...

I have a confession to make...

I have recently developed a huge nerdy obsession with shopping for spices.

In a super-food nerd sort of way, I found myself meandering through Penzey's Spices in Chestnut Hill for an hour or so this Sunday smelling every last spice. They display a jarred sample of each spice that features a description of the flavor and practical applications. I could get lost in there for days (and it's not even really that large). The place totally rules.

Some smell terrible, which is very interesting. But the majority are amazing. 


The best part about Penzey's is that the prices are really reasonable, with some even being cheaper than the grocery store (yea, I was shocked too, but cardamom is about 1/2 the price I've seen at Wegs). Most of the spices that aren't cheaper do actually say that you should use less anyway, as they are more potent.


The highlights? They have around four different varieties of Cinnamon (I needed it after my discovery of the Stop 'N Shop Cinnamon), Cardamom, Sweet Hungarian Paprika, Shallot Salt, Zatar... and then of course a long list of necessities for fall baked goods. 

The nerdiest part? Every time I go there or order online, I always try to grab one new spice or seasoning that I've never used before. Before I left on Sunday, I did a little research online to get some ideas. So I actually had settled on the shallot salt before I even left my house. I'm sure lots of people do this for lots of things. I don't. I don't plan well and I have no foresight. So this was huge for me, but it isn't the nerdy thing that I'm referring to. It's just the intro, but it's important because (take notes) I planned ahead.


I browsed around for a bit before finding the shallot salt. One whiff and I was convinced (it smells aaa-mazing) so I threw it in my basket (actually I placed it gently, since it's in a glass jar). 


So here's the nerdy part: I'm at the counter and the two (extremely nice) cashiers (who ruled) begin to comment on how much they love this shallot salt seasoning. I volunteer that I read about it online, etc, etc. They warned me to keep it away from humidity as it has a tendency to clump. Thank you, I explained, but I already knew this. I did my research. I was planning to keep it in the fridge. And then we had a pretty long intense conversation about well... shallot salt. It was beyond nerdy. 


Did I build that up too much? Maybe. Or maybe I just wanted to tell everyone how great I am now at being prepared. I'm so mature. Look at me!


Anyway, excited to use my new spices, when I got home I baked these delicious, yet healthy (as always! ok, ok, not always... ) pumpkin muffins. Some of you may have seen this basic recipe in a different incarnation here. I changed it up a bit, adapted if for fall. Still a very moist muffin, still very healthy, and maaayyybe an even better flavor this time around.


Soundtrack: Jamie XX - FACT Mix (No embed code, so ya gotsta click the link!)


Rosemary Cardamom Pumpkin Muffins
Yields about 20 muffins


3/4 c oat bran

3/4 c whole wheat flour

2/3 c sugar

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

3/4 tsp cardamom

1 tsp dried rosemary

1/4 tsp salt

1 c. cooked pumpkin (I used a canned variety; just make sure not to buy pumpkin pie mix, that's different from canned pumpkin!)

1 large egg

2 large egg whites

2/3 c plain Greek yogurt

3 tbs vegetable oil

1/2 c apples, peeled and chopped finely

1/2 c walnuts, chopped

Preheat oven to 350.

In a large bowl, whisk together the oat bran, flour, sugar, baking powder, baking soda, cinnamon, cardamom, rosemary and salt. Set aside.

In a medium bowl, whisk together the pumpkin, egg, egg whites, yogurt, oil and apples.

Add wet ingredients to dry and fold in with a spatula, just to combine. Add walnuts in as few strokes as possible.

Divide batter into muffin tins 1/4 c at a time. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Action Action Oat Bran

Mmm.. Cinnamon!

Blopppp!

Don't you love my silicone baking cups!?

Smooth!

PS This is what Jagger does all day on Sundays...