Pumpkin Cranberry Bread

Pumpkin is going to be with us for the next two months and I want to capitalize on all that it has to offer.  As I start to plan my Thanksgiving feast, in my head, I take into consideration all the wonderful flavors of the season; pumpkin, chestnuts, sweet potatoes, corn, cranberries, brussel sprouts, citrus, apples, pears, pecans, baby squash, beets, and so much more.

I like my Thanksgiving table to be colorful, festive and tasty.  I have my trusty favorites;

cranberry-raspberry sauce

beet-pear puree

roasted brussel sprouts

pecan pie

pumpkin praline pie

However, each year, I try to create new dishes.  Right after Halloween (like now), I start to mull through magazines (new and old), cook books, the Internet, and my friend's blogs. Each year, I like to try new potato dishes, vegetables, biscuits, savory puddings, breads, and quick breads.  I came across this recipe on Molly's blog,  Orangette, and ironically I had this recipe earmarked in one of my books, The New Joy of Cooking.  It was a sign.  I had to try it.

I had a bit of left over pumpkin puree in the fridge and this was a great way for it to not go to waste.  I love making quick breads and muffins.  Generally, when making both of these, one could easily use things found in your very own pantry.  It is a great way to whip up an after school snack, a quick early morning breakfast for the kids and both really take no time at all.

I love this bread.  The original recipe called for golden raisins, but I immediately knew I wanted to replace the raisins with cranberries. The pumpkin flavor is not overwhelming, the cranberries add just the right tartness and the hazelnuts add the perfect crunch.  This is not only going to be a staple in our home this holiday season, but I already see it wrapped and packaged as gifts for friends and neighbors.  

Pumpkin Bread with Hazelnuts + Cranberries

adapted from The New Joy of Cooking

1 9" loaf 

ingredients:

1 1/2 cups unbleached flour

1 1/2 tsp. cinnamon

1 tsp. baking soda

1 tsp. ground ginger

1 tsp. table salt

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1 1/4 tsp. baking powder

1/3 cup water

1/2 tsp. vanilla

6 Tbls. unsalted butter, room temperature

1 1/3 cup succanat

2 large eggs, room temperature

1 cup pumpkin puree, room temperature

1/2 cup chopped hazelnuts, toasted

1/2 cup fresh cranberries

instructions:

• preheat oven to 350*.  Butter a 9 x 5" loaf pan(I used an 8 x 4" loaf pan and two small paper loaf pans).

• whisk together flour, cinnamon, baking soda, ginger, nutmeg, cloves, baking powder. set aside.

• in another bowl, mix the water and the vanilla.  

• in a the bowl of an electric mixer, beat the butter until creamy. beat in the sugar until combined and just blended.  add the eggs, one at a time.  add the pumpkin puree and beat on low speed until blended.

• add the flour mixture in three parts, alternating with the water/vanilla mixture in the two parts.

• scrape down the sides of the bowl and then fold in the hazelnuts and the cranberries.

• pour batter into the prepared pans.

• bake the 8" loaf for about 50 minutes or until a toothpick comes out clean from the center.

• bake the mini loaves for about 22-28 minutes.

• let cool on rack for about 15 minutes.

• turn the loaves out onto the wire rack and let cool completely.

I actually made several of these and froze them, individually.  Next week I have a breakfast meeting to go to and I plan on taking one of these out of the freezer the night before and reheating, slightly the following morning.  This beats dunkin doughnuts any day of the week!

Chocolate Chip Cinnamon Roll

The kids survived the first week of school ( quite happily, I may add) and now we are on to week 2.  Thus far, I have done a pretty good job of making lunches the night before (sans the sandwich or hot food) and my goal for breakfast is to have goodies on hand, in the freezer, ready to bake off before the kids wake up.

I don't always give them something sweet in the a.m.  Once a week Eli requests "eggy sopita" lovingly coined by our nanny when Eli was oh so young.  Eggy sopita is an egg, dropped in boiling water for 4 minutes.  I then take the egg out of the water and crack open it's shell and scoop out the soft, gooey center into a heated ramekin with a tad of melted butter.  The ramekin is then put over the flame for a few minutes to finish cooking.  Add S + P, serve with "toast slices", along with some berries and this is one of those perfectly balanced meals
( when I was growing up, we didn't have a name for it, but the name "eggy sopita" is here to stay).  Isaac likes a BLD - turkey bacon, lettuce, Dijon on toasted sour dough.  And Levi likes a "push down"; a toasted whole wheat English muffin, once out of the toaster, we put a slice of cheese between the two halves and "push it down".  Other than these favorites, it is usually normal stuff like, bagels, fruit, fruit smoothies with protein powder + yogurt and sometimes, a bowl of cereal.

Today, the kids had fruit smoothies and these wonderfully easy chocolate chip cinnamon rolls.  No yeast, therefore no rising.  The wet ingredients included cottage cheese.  Cottage cheese you say!  I said the same thing and this ingredient almost deterred me from making them.  Glad I didn't follow my instincts.  These are light and delicious!

Chocolate Chip Cinnamon Roll
adapted from here
yield: 12 buns

ingredients:
cinnamon rolls
3/4 cups cottage cheese
1/3 cup buttermilk
1/4 cup sugar
4 Tbls. butter, melted
1 tsp. vanilla
9 oz. all-purpose flour
1 Tbls. baking powder

filling
1 1/2 tsp. unsalted butter, melted
1/2 cup dark brown sugar
1 1/2 tsp. cinnamon
1/2 cup mini bittersweet chocolate chips
1/4 cup toasted pecan, chopped

glaze
1 1/4 cup powdered sugar
2 tsp. milk
drop of vanilla

instructions:
• preheat oven to 350*.  spray a 12 capacity muffin tin.  set aside.
cinnamon rolls
• combine all wet ingredients in the bowl of a food processor.  pulse until smooth, about 10 seconds.  add the dry ingredients and pulse in short bursts until the dough clumps together.
• lightly flour your work surface ( I use a marble slab) and knead dough with the heal of your hand, 4-5 times.
• with a rolling pin, roll the dough into a 12 x 15" rectangle.
filling
• brush the dough with the melted butter, leaving a 1/2 inch border around the edges.
• in a small bowl, combine the rest of the ingredients
• sprinkle the mixture over the buttered area. push the mixture into the dough(I use a piece of wax paper and lay on top of the mixture and press gently to get the goods into the dough).
• starting at the long edge, roll up the dough jelly roll style.  pinch the seams and leave the ends open
• cut 12 equal parts and set each piece in the individual muffin tins.
• bake 22 - 25 minutes or until bubbly and golden brown.
• let cool 5 minutes and remove from the muffin tin.  cool, slightly on wire racks.
• mix ingredients for the glaze and drizzle on top.
• mmm mmm good!

note:  if you want to make these in advance, freeze them in the muffin tins, uncooked.  once frozen, remove from muffing tin and place in a freezer bag and seal tightly.  these will last for a month in the freezer.  when ready to bake, remove from the freezer and let rest in your muffin tin while your oven is preheating.  add 5 minutes or so to the baking time!

Zucchini Muffins with Chocolate Streusel Topping

As I have mentioned in previous posts, at the beginning of each month, the G's receive a box or two of my baked treats(see original post, here).  With another school auction this past spring, I was asked to donate yet another "sweet of the month" and me being who I am,  I couldn't say NO.  So now,  both the G's and the M's get something sweet, on their doorstep each month ( sometimes even twice a month).

I needed to use up, yet, more zucchini.  I have been making a lot of tarts and baked savory dishes and was ready for something sweet.  I found this recipe for a cake (here), but changed it up a bit.  Instead of the cake, I choose to make muffins.  I was able to pack up a half a dozen muffins for each the G's and the M's and they had a nice little treat for a weekday morning breakfast.

All three of my kids ate these without one mention that there was something "green" in their muffin. I made a few extra and froze them after they were baked.  With school looming right around the corner, these are going to be a feather in my cap on those oh so very rushed mornings.   These are a win, win sweet + savory treat!

Zucchini Muffins with Chocolate Streusel Topping
yield: 22 muffins

ingredients:
muffins
1/2 cup softened butter, organic
1 3/4 cups sugar
2 eggs
1 tsp. vanilla
1/3 cup water
1/2 cup buttermilk
1/2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 cups all- purpose flour
1 1/4 cup whole wheat organic flour
2 1/4 cups, peeled, grated zucchini

streusel topping
1/2 cup sucanat
1/2 tsp. cinnamon
1/2 cup chopped pecans, toasted
3/4 cup mini, bittersweet chocolate chips

instructions:
• preheat oven to 350*.  Line 2 - 12 cup capacity muffin tins with paper liners.
for the cake:
• in the bowl of an electric mixer, cream butter and sugar together.  add the eggs, vanilla, water, and buttermilk, mix to combine.
• in another bowl, combine both flours, cinnamon, salt, baking powder, and baking soda.  whisk to combine.
• add flour mixture to the wet ingredients and combine.  fold in the zucchini.
• using a 1/4 cup ice cream scooper, scoop batter into prepared muffin cups.  fill them up about 3/4 of the way to the top.
for the streusel topping
• combine all ingredients in a bowl and mix thoroughly
• sprinkle mixture (about 1 tablespoon) over each muffin.
• bake in the middle of the oven for 30-35 minutes.

enjoy with a big glass of cold milk!

Mini Nutella Doughnuts

I love making a "doughnut" that doesn't require yeast!  These are much more like a beignet than a doughnut, but who really cares; fried dough is fried dough.  And fried dough is really, really good.

I was reading one of my really old cookbooks, The Breakfast Book by Marion Cunningham and came across a recipe for some simple doughnuts.  Then, I was reading Helene's blog and she had a recipe for mini Nutella Doughnuts.  It was a sign!

I whipped up a batch of these a few mornings ago, prior to the kids waking up. When they did ultimately get up
( it is summer, after all - sleeping until 10:00 a.m. has become the norm), they ventured into the kitchen first.  There were quite a few smiles that morning!

These are easy and delicious.  Next time I will pipe them with jelly or lemon curd or some marshmallow fluff for Levi!

Nutella Doughnuts

adapted from My Tartelette 

ingredients:

3 large eggs

1/4 cup sugar

8 oz. whole milk ricotta cheese 

1/2 tsp. kosher salt

1 tsp. vanilla extract

1 cup all purpose flour

2 tsp. baking powder

canola oil for frying

powdered sugar for dusting

nutella for piping

instructions:

• heat 3 inches of oil in a dutch oven until it registers 375* on a thermometer

• in a large bowl, stir together eggs, ricotta cheese, sugar, salt, and vanilla.  add the flour, baking powder and mix until combined

• drop a tablespoon of batter into oil.  fry for about 2-3 minutes on each side.  you want them amber in color.  do not crowd the pan ( I fried one to begin with to check for doneness.  I opened one up to make sure the dough was cooked through). 

• when cooked, drain on paper towels.

• when warm enough to handle, pipe nutella into the center of each doughnut.  dust with powdered sugar.

• eat them immediately.  best when fresh from the fryer!

Strawberry Muffins

These are more like a cake than a muffin.  Light, not at all dense and the perfect balance of sweet and savory ( I added a touch of balsamic).  These would be a delicious addition to any brunch menu or they could really just stand on their own.

I like making muffins for breakfast.  The ingredients can be measured out the night before, they take 5 minutes to mix up and only about 25 minutes to bake.  Muffins are best eaten the day they are made.  I usually send the uneaten muffins to their teachers and the school's office staff. If I didn't, I would eat them, all of them,  and that just wouldn't be such a good thing!

Strawberry Muffins
yield: 16 muffins

ingredients:
2 cups organic unbleached flour
2 tsp. baking powder
3/4 cup sucanat
1/2 cup butter, cold, cut into cubes
1 egg
1 cup organic heavy cream
1 tsp. vanilla
1 1/4 cup strawberries, diced
1 1/2 Tbls. balsamic vinegar
powdered sugar

instructions:
• preheat oven to 350*.  line 16 muffin cups with paper liners
• in a small bowl combine the strawberries and the balsamic. set aside
• in the bowl of a food processor, pulse the flour, baking powder, and sugar.  add the butter and pulse until the mixture resembles coarse meal.
• combine the egg, cream and vanilla, whisk and add to the flour mixture.  pulse a few times until the mixture JUST comes together.  don't over mix.
• drain the berries of most of it's liquid and add to the batter.  mix by hand until the strawberries are embedded into the dough.
• scoop into the prepared muffin tins ( I use a 1/2 cup ice cream scooper ).
• bake for 25-30 minutes.  they are ready when a toothpick inserted into the center comes out clean with a little bit of crumbs on them.
• let cool completely and then dust with powdered sugar.

ENJOY!

Caramel Bread Pudding

This dish is so good that I had to hold my self back from eating the entire dish.  A new Sunday morning favorite has just arrived.  I inevitably always have left over Challah.  We start our weekend, each Friday night by celebrating Shabbat dinner, thus having Challah.  Eli usually gets egg in the hole on Saturday mornings, Isaac and Levi like it toasted with a little cinnamon butter smeared on top and sometimes I make croutons or bread crumbs with the left overs.  

Last night, I was watching an episode of Nigella Lawson.  She was making a caramel croissant bread pudding.  Bingo.  I was inspired to use up our challah and make something similar for breakfast.  I changed it a bit yet I am sure the results are just as good as the original!  

Caramel-Challah Bread Pudding

adapted from nigella lawson (original recipe here )

yield: 4-6 servings

ingredients:

1/2 cup sugar

3 Tbls. water

1/2 cup heavy cream

1/2 milk

2 eggs

1 tps. vanilla

pinch of fleur de sel

handful of chocolate chips ( I used bittersweet)

handful of slivered almonds - toasted

stale bread - enough to cover an 8 x 8 porcelain baking dish

instructions:

• preheat oven to 350*.  butter an 8 x 8 porcelain baking dish

• put water and sugar in a heavy duty pan.  swirl a bit to combine.  place over medium high heat and caramelize the sugar.  the mixture will start to bubble.  don't walk away, this process happens very fast.  you want the mixture to turn a light amber color.

• take the pan off the heat and slowly pour in the cream, little by little, whisking as you pour.  once combined add the milk.  let the mixture cool a bit.

• while the mixture is cooling, butter your baking dish.  cut up your challah and scatter in pan.  add chocolate chips.  set aside

• add milk to cooled caramel.  add eggs and whisk quickly.  add a pinch of fleur de sel.  pour over bread and submerge the custard to cover all the bread.  let sit for 10 minutes so the custard soaks into the bread.

• sprinkle the top with almonds and dust with a little sugar.

• bake for 20 minutes or until the custard sets.

• serve, dusted with powdered sugar!

So good!

Waffles for everyday of the week

Breakfast is an important meal in our house.  I want my kids to have a little nutrition at the beginning of their day. Their meals vary but all include some sort of fruit.  As much as I hate to feel like a short order cook in the mornings, I really don't have much choice, especially if I want them to eat.  Isaac likes either a BL; toasted sourdough with turkey bacon and lettuce or arugula or a waffle.  Levi prefers oatmeal, homemade cinnamon toast or a waffle.  Eli likes either a Spanish omelet (provided I have left over roasted potatoes from the night before), eggy sopita - our version of soft boiled eggs, twice cooked, a "grandma rose" - a grilled cheese with English cheddar made in my grandma's sandwich press or a waffle.  On those rushed mornings, waffles become the obvious choice.

On Sunday morning, I like to prep lots of different veggies, grains, salad dressings, marinades and most Sunday's, waffles for the upcoming week.  Sunday morning breakfast usually consists of bagels and lox.   Miguel picks them up after his early round of golf.  That doesn't stop me from making a big batch of waffles which, generally lasts the entire week.  I make them in my Belgium waffle iron, flash freeze them on a cookie sheet and once frozen store in Ziploc freezer bags.  These are much healthier than the waffles you buy in your local super market and its a great way to use up the last of the buttermilk that may have a short lifespan.

Buttermilk Waffles

ingredients:
2 cups organic whole wheat white flour
2 Tbls. sucanat (organic sugar)
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 cups well shaken buttermilk
6 Tbls. unsalted butter, melted
2 large eggs
zest of one orange

add ins:
chocolate chips
marshmallows
blueberries
sauteed apples

instructions:
• preheat waffle iron
• melt butter and let cool, slightly
• whisk flour, sucanat, baking powder, baking soda, salt
• whisk buttermilk, cooled butter, eggs, and orange zest
• add flour mixture and mix just until incorporated.  it is okay if there are a few lumps
• to make banana or yam waffle batter add 1/4 cup of smashed banana or cooked yam, add 1/4 more flour
• put 1/4-1/2 cup of batter on each square of the waffle iron.  add your flavors of choice
• put waffles on a parchment lined cookie sheet.  when cooled, put in freezer for about an hour
• when ready to eat, remove desired amount from the freezer and toast for approximately 4 minutes

Quinoa for Breakfast

A few months back I was listening Martha Stewart radio on Sirius (I happen to love to talk radio, and 80% of their content is fun and informative).  Dave Lieberman, was on the program talking about his new book, The 10 Things you Need to Eat.  I was a huge fan of his when he had a show on the food network and although he has been off air for some time, I continue to be inspired by his recipes.

I came into the segment midway through and when I realized it was Dave talking, I called the radio station and asked what the heck they were talking about.  I was presently parking at Sports Chalet to pick up some stuff for the kids, however when I was done there I made a bee line for Borders.  I bought the book on the spot.  No need to thumb through it, I knew what I was getting myself into.

I have always liked quinoa.  I had never made it right.  It always came out too wet.  Dave solved that problem by sharing his discovery. Cook quinoa with 1 part quinoa to 1 1/4 part water.  Rather than 1 to 2 as the package suggests. Works like a charm.

I was instantly drawn to the Creamy Breakfast Oats and Quinoa.  I do love a good bowl of oatmeal, but can't eat it everyday.  I make Dave's quinoa and oats a few times per week and it is the perfect balance of sweet vs. savory with the extra added bonus of it being "hot".  I like a hot breakfast in the morning and this is no exception.

All I thought about, during my early morning yoga practice today, was coming home and making this big bowl of goodness!

ingredients:


1 1/2 cups of milk ( I use soy milk)
1 Tbls. honey
1/2 tsp. ground cinnamon
pinch of salt
1/2 cup cooked quinoa 
3/4 cup whole oats


directions:
In small saucepan, bring the milk, honey, cinnamon, & salt to a simmer over medium heat.  Add the quinoa ( I keep a big batch of it in the fridge and it lasts all week) and the oats, over and cook until mixture is thick and creamy, about 7-10 minutes.

I also add some raisins when cooking. If I have fresh blueberries, I add those once cooked.  This is a breakfast addiction!

p.s. if you get the book, make the Quinoa & Chickpea Falafel balls.  So light and delicious!

Chocolate Buttermilk Pancakes

Once again, I had some buttermilk on hand. I wanted to make more scones (already made two batches), but wasn't in the mood. The solution...Pancakes! Chocolate, Chocolate chip pancakes.

I found the recipe on the Gourmet website. The batter looked good enough to eat. It was dense and thick, almost fudge-like. Of course, Eli loved these. Again, Isaac would have preferred a bacon sandwich (turkey or soy bacon on toasted french bread with arugula!).

Matzah, Matzah and more Matzah

My kids are frustrated.  They are not digging the whole Passover traditions and they want their "bread". They like their breakfast's which means they like their pancakes, waffles, turkey bacon sandwiches and their bagels.  It is hard to tell a 3 year old that he cannot have Cheerios-the most basic of all foods.  He just doesn't get it.  So when he throws a temper tantrum in the middle of the kitchen, I just go with it.  I totally understand.  I get it.  I don't like being told that I can't eat what I want.   

With that said, I am forced to be creative.  Today I made blueberry smoothies and matzah brei pancakes. My hubby loves my matzah brei, has for the past 31 years.  Actually, he savors this time of year.  He can eat his matzoh and not feel totally guilty.  Matzah brei is similar to french toast.  Yet, instead of using bread one uses matzoh.  

The kids on the other hand will have nothing to do with it.  They will eat matzah and jelly or matzoh and butter, but the matzah brei thing, I can't get them to try it.  It really is so good.   I usually make it in a big pan and make it "pancake style".  However I make it the size of the pan and then break it apart.  I tried something new.  I made them small little silver dollar pancakes.  Put them on a plate and gave them a side of syrup.  Yum, yum, right?  They didn't buy it.

I ended up eating the whole plate.  Needed a 4 mile walk and a colonic when I was done eating them.   It is delicious but you need to eat 4 bowls of fruit with it, just to keep you balanced.

Anyway, my husband and I continue to love my Grandma Rose's matzah brei.  I even use her grater to grate my onions.  I don't use this tool for anything but matzah brei. 

I don't measure anything, but here is how easy it is:

2 eggs beaten

2 - 1/2 egg shells filled with water(about 4 tbls.)

1/4 onion -grated

4-6 matzahs broken up into pieces

2 tablespoons matzah meal

salt to taste

Put all in a bowl and mix up.  Let sit for a few minutes so the matzahs absorb the liquid.  

Heat a fry pan and add butter.  Put mixture in the pan and let get golden on one side.  Once golden, flip, add some butter and let 2nd side get golden.  

I like mine with raspberry preserves.  Mitch likes his plain.  Some people like it with cinnamon sugar sprinkled on top and some like it with apple sauce.  You decide.  

Enjoy!