Pumpkin Trifecta

I am a little obsessed with pumpkin this month, and my husband thinks I am going crazy.  I put it in my coffee, in my desserts, everything!  So when I was assigned to bring a dessert for a potluck I knew it had to involve pumpkin, but I was also craving chocolate.  This seemed like a great compromise!

Although I used multiple recipes from other sources, I would have stuck with my original recipes from my baking days.  Everyone still raved over it, as the butterscotch pudding adds a nice flavor profile to the spice of the brownies, and the whipped cream adds a lightness to the dessert. Enjoy!

Pumpkin Trifecta

            Pumpkin Swirl Brownies

            Pumpkin Pudding

Whipped Cream (from scratch or pre-made is fine)

Pumpkin Swirl Brownies – modified from Martha Stewart’s recipe

8 tablespoons (1 stick) unsalted butter
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped hazelnuts or other nuts (optional)

1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish.

2. Melt chocolate and butter in a heatproof bowl in double boiler or microwave; if you go the lazy route (which is easier) melt for 30 seconds at a time and let chocolate sit in the heat.  Don’t over mix!  Chocolate is very particular. 

3. Whisk together sifted flour, baking powder, cayenne, and salt in a large bowl; set aside.

4. Mix sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.

5. Pour half of batter into a separate bowl and stir chocolate mixture into it. If you find that it is a little thick (as mine was) add a little more batter (a few tablespoons or so) until it is more pourable.

5. In other bowl, stir in the pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula.

6. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect.  Don’t get too fancy with the swirls; because this is eventually getting crumbled up, so presentation doesn’t matter as much as usual.

7. Bake until set, 40 to 45 minutes. A fork stuck in here should just come out clean.

8. Let completely cool. Save for later.

Pumpkin Pudding modified from LowFatCooking.com

2 x 3.4 ounce box Instant Butterscotch Pudding and Pie Filling (I used sugar free to make me feel better about the rest of this dish)

3 cups cold nonfat milk

1 15-ounce can pure pumpkin

4 tsp vanilla

2 tsp cinnamon

1 tsp ground ginger

1/2 tsp nutmeg

1. Whisk butterscotch pudding and milk for two minutes.

2. Stir in pumpkin, vanilla, cinnamon, ginger and nutmeg, blending well.

3. Let chill in fridge until set. 

Pulling it all together

1. Crumble the brownies into chunks.  They don’t have to be perfect, in fact they look better when they are variable sizes.

2. Place 1/3 – ½ brownie crumbles into bottom of trifle bowl.

3. Layer ½ pudding onto brownie layer, smoothing it out as it you go along.  If using a glass container, be careful not to get the sides messy because it will show in the final product.

4. Layer ½ whipped cream onto pudding.

5. Repeat steps 2-4.

6. Crumble a few brownie bits on top of the whipped cream for desired effect.

Your guests / family will lick the bowl.  I barely had to wash it out :-)

Carmel Apple Cupcakes

My favorite recipe that I created while a professional baker was the Caramel Apple Cupcakes! I created an apple cake recipe then used a carmel frosting on top.  Very simple, but a fun and festive treat for fall.

I am going to add my comments about different techniques I recommend regarding baking.  The little * indicates my tips!

Apple Cupcakes 

*  Pull out your ingredients before baking!  This way you don’t realize halfway through that you are out of eggs.  Also, when the ingredients come together in a short period of time, they seem to blend better. 

4 egg whites
3/4 cup softened butter
1 1/2 cup sugar
2 tsp vanilla
4 tsp baking powder
1/2 tsp salt
2 tsp apple pie spice
2 chopped Granny Smith apples
1 cup milk
2 3/4 cup flour

1. Beat egg whites to a stiff consistency.  They should form soft peaks, and fall off of your tool without leaving any residue. 

2. Place egg whites in another bowl and clean out mixing bowl.

3. Cream softened butter, sugar, and vanilla together in mixer.

*A major mistake that most bakers make is in the order of adding ingredients.  After working with hundreds and hundreds of cakes, I rarely even look at the recipe instructions anymore, only the ingredients.  There are certain rules that you learn to follow, and a good one is wet ingredients with wet (butter, eggs), then sugars, then flour. This recipe is a little different because you add the egg whites later, but the general rule is the same.

4. Add chopped apples and apple pie spice to wet ingredients. Mix to blend.

5. Sift flour.

* You may think to yourself, “I don’t need to sift my flour, that’s a whole 30 seconds I could save”.  You are wrong, novice baker. You ALWAYS sift flour for cakes because it really makes the finished texture smooth, also preventing any unwanted chunky lumps.  You can choose whether or not you want to sift for cookies or other baked goods, but as a rule I always sift. 

6. Add flour to wet ingredients in ½ cup amounts, alternating with milk. Blend it up just until mixed. The recipe will look too thick, but do not over mix!

7. Fold in the egg whites to mixture.  

*How to fold in egg whites properly:

Put the egg whites on top of the wet ingredients.  Take a long wooden spoon or spatula and slowly mix upwards folding the over the egg whites. Do not crush or mix in the egg whites, as you defeat the purpose and will ruin the cupcakes.


8. Spoon until 3/4 full into cupcake pan; place into 325 degree oven.  


9. Bake for 18-22 minutes, or until center just bounces back and fork comes out clean.


10. Let cool before frosting. 

Caramel Creme Frosting

adapted from Kitchen Aid Book

           

1/2 cup butter

1 cup firmly packed brown sugar

1/4 cup milk

1 cup miniature marshmallows (I used regular marshmallows and chopped them up)

2 cups powdered sugar, plus more if consistency is off

1/2 teaspoon vanilla

1 tbsp shortening if needed to smooth consistency



1. Melt butter in sauce pan, then add brown sugar and milk. Stir until blended. 

2. Heat to boiling - cook 1 minute stirring constantly. 

3. Remove from heat, add marshmallows & constantly stir until melted & mixture is smooth.

4. Add all ingredients to mixing bowl / stand mixer and blend generously until desired consistency.

5. Keep chilled until ready to frost or eat!  It will be stiff, if so, let sit at room temperature until desired consistency.

6. Frost your cupcakes and enjoy!

Everyone has raved over these cupcakes.  They melt in your mouth and make you smile that fall is finally here!


Love,
The Lewis Dots

Do you have any baking questions? Add as a comment and I will address all your baking qualms!

It's My Party and I'll DIY If I Want To

Last night my hubby and I held my birthday party at our home! Hubby suggested we have the drinks and food after dinner at our place rather than going out because it would be more intimate.  I certainly cannot throw a party without going over the top, so I went a little crazy!

I got in from work that morning after working 3 am - 11am, an hour longer than I was supposed to because it was very busy, and still hadn't made the cupcakes or frosting yet (because I am a snob and want them as fresh as possible), but hubby made me promise to relax and made cookies to go with ice cream instead.  He wanted to get a store bought cake and I would have rather cancel the party than buy a store bought cake; I have worked as a pastry chef and can tell by taste a box-mix or from scratch, and I just couldn't do it.  Cookies and Ice Cream were great anyways!

Food:

Sugar cookies with orange meringue icing

Fluffy chocolate chip cookies

Parmesean pastry puff twists

White fizzy sangria

Because it was 60's modern, my colors were orange, pink, and green, which sound crazy but looked really nice after my chairs were complete.  I made the pretty puffs in a variety of sizes and colors, then hung them stylistically around the home.  I used dental floss for the "string" so my teeth might be hating me later...

The party was a total success - everyone enjoyed the food, music, games, and most of all, me!