Nightmare Before Christmas Cupcakes - vegan, gluten-free, nut-free - trick, or treat?

Dark Chocolate Cupcakes - vegan, gluten-free, nut-free - recipe in post

Boys and girls of every age, would you like to see something strange?

Come with us and you will see... this our town of Halloween. 

This is Halloween, this is Halloween - Halloween! Halloween!

Darkness falls across the blogosphere - the days get short and nights grow long, and from the depths of the shadows Vampire Teeth flash, Zombies groan, and all manor of Devilish things appear... devilishly tasty things, that is!


Hallow's Eve is just around the corner, and all around I'm seeing spooky treats and recipes. From the classics like Worms in Dirt and Witches Fingers, to Ghostly Marshmallows, Tombstone Cookies, Franken-Crispy Treats, Bloody Mary's, and Spider Bites... the list goes on and on!

With only a few days before The Witching Hour, it's easy to get overwhelmed by all the goodies (or should I say baddies?) waiting just a click away.


For my own eerie eats, though, I wasn't interested in your average zombies and ghouls... I had something else in mind. Of all the frightful candidates, no creepy character is so close to my heart as Jack Skellington, The Pumpkin King.

"With the slightest little effort of my ghost-like charms, I have seen grown men give out a shriek - with a wave of my hand and a well-placed moan, I have swept the very bravest off their feet!" - Jack Skellington


For those who aren't familiar, Jack Skellington is the flawed yet lovable protagonist of Tim Burton's animated musical "The Nightmare Before Christmas". You see, Jack is the king of Halloween Town, where it's everyone's job to create spooks for the folks in our world. Jack is not content with scaring the living daylight out of people, though - he feels there's got to be something more - and that's when he discovers Christmas Town. The rest is the story of The Pumpkin King's well-meaninged attempt at playing the roll of Sandy Claws (Santa Claus), and all the things he discovers along the way.

I grew up watching The Nightmare Before Christmas every Halloween, and often every Christmas. As a kid, it was not only entertaining, but gripping and meaningful... not to mention, some of Danny Elfmen's best work. But maybe that's just me. Making these cupcakes I discovered The Fiancé has never seen my old childhood favorite, so we'll be watching it for sure this 31st!

My other inspiration for these cupcakes was the realization that such a candy-filled holiday would be rather rough for someone with dietary restrictions... so I wanted to be sure anyone could enjoy these sweet treats! I started with the decision to make them vegan, then went all-out and made them gluten-free and nut-free, too.

I've dabbled in gluten-free baking before, but have to admit I wasn't sure how well these would turn out. Then I unwrapped one, and bit into the rich, chocolaty, moist cake... somebody pinch me! These easily hold their ground against any 'regular' chocolate cake - in a blind taste test, I honestly don't think I'd be able to tell the difference. They were shining examples of perfect cupcakes, simple as that.

I did, however, make one major mistake. Since Jack Skelington was 'The Pumpkin King', I had the brilliant idea of creating a pumpkin 'cheesecake' swirl throughout these cupcakes. Let me just say, vegan "cream cheese"... never again! It sounded good, looked good, baked perfectly, and tasted like something I could've pulled out of last week's trash. Have any of you had good luck with vegan cream cheese substitutes? If so, please let me know in the comments.

So I present to you these incredibly moist, tender, and delicious Chocolate Cupcakes - sans the pumpkin swirl. I have a feeling I'll be making these again and again, no matter the occasion!

Recipe Note: I've tried a few different gluten-free flour blends, as well as having made my own. I highly recommend putting making your own, for better control over your baking. Click here for my recipe for gluten-free flour mix, along with plenty of notes and variations. Keep in mind that the amount of liquid you need in this recipe may vary slightly depending on the type of flours in your mix - I suggest starting with a little less almond/rice milk than is called for below, and increasing the amount as needed. The consistency of the batter should be like thick, smooth brownie batter.

Decadent Chocolate Cupcakes with Vanilla Frosting
Vegan, gluten-free, nut-free
Makes 12 full-sized cupcakes

1 1/2 cups gluten-free flour mix (make your own, here)
1 cup granulated sugar (or raw turbinado sugar, or coconut sugar)
1/4 cup plus 2 TBSP unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1/3rd cup coconut oil, melted
2 tsp. apple cider vinegar
1 tsp. vanilla extract (be sure this is gluten-free)
1 3/4 cup almond or rice milk (see recipe note)
1 TBSP ground flax seed

Frosting
1/4 cup (1/2 stick) dairy-free margarine, softened
1 1/2 cups powdered sugar
1-4 TBSP almond or rice milk, as needed
1/2 tsp. vanilla extract, or other flavoring (orange liquor would be nice!)
Gel food coloring, optional

4oz. vegan chocolate chips, for decorating - optional


Method
Preheat oven to 350f., and line one cupcake pan.

Whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
In another bowl, combine all of the wet ingredients and stir in the ground flax.
Mix the wet into the dry, stirring until the batter is smooth - because these cupcakes are gluten-free, you don't have to worry about over-mixing the batter.
Scoop into the lined cupcake pan, filling each liner almost all the way to the top. Tap the pan firmly against the counter 2-3 times to knock out any air-bubbles, and bake on the center rack for 22-26 minutes, or until just firm on top.
Remove from oven, and let cool 3-5 minutes before removing from the pan, and allowing to cool the rest of the way.

Frosting
While the cupcakes cool, cream together the margarine and 1 TBSP of almond or rice milk. At low speed, ad the powdered sugar 1/2 cup at a time. Adjust the consistency of the frosting by adding more milk, or more powdered sugar. Mix in the vanilla, or other flavoring.
For my cupcakes, I separated my frosting into two bowls and colored one orange using gel food coloring.

For decorating, melt 4oz. vegan chocolate in a microwave safe bowl. To make my chocolate darker, I added a small amount of black gel food coloring (be sure to use gel, or paste, coloring - not regular liquid food coloring, as it may cause the chocolate to seize up). I then poured the  melted chocolate into a piping bag (or you could use a zip-top bag with a small corner snipped off) and piped my designs onto the cupcakes. Get creative and make your cupcakes your own!


Happy Halloween!

World's Best Pumpkin Gingerbread Bundt Cake, with Toffee Sauce

Pumpkin Gingerbread Cake with Toffee Sauce - recipe in post

"It's bigger than love. Brighter than all the stars combined. Dwarfing the sun, burning within my heart and mind." - Ben Gibbard, "Bigger than Love", (based on letters between F. Scott Fitzgerald and his wife Zelda)

Do you ever have those moments when you're thinking about something, trying to get your head together, and a song comes on the radio that just clicks? Like the most impeccably timed lyrics imaginable, and one chorus later everything makes sense?

And sure, maybe thirty seconds into the song it turns out to be about something entirely different, and yes, maybe you're just imposing whatever message you were hoping to hear over the singer's words, and okay, perhaps it's a little crazy to think the answers to one's problems could be summed up in one catchy verse...

But sometimes, whether I'm making it up or not, that perfect song at that perfect time can get me past whatever mental block I'm having. Like drain-o for my brain-o. Then, of course, the tune gets stuck in my head and I'm still replaying it days later... what was that about unclogging my head?


Is there a song that speaks to you right now, or that you just can't stop humming in the back of your head? Do tell!

Pour!

This Pumpkin Gingerbread cake is based off a recipe from The English Kitchen - Marie calls it "The World's Best Gingerbread Cake", and so far I've found no evidence to the contrary.

One could reason, then, that this is The World's Best Pumpkin Gingerbread Cake... but I can't say I've eaten enough of them to have any proof of that. I can say, however, that it blew all my expectations out of the water. Unlike some other recipes I've tried, this one doesn't skimp on the spices. It is most definitely a ginger-bread cake. Then the pumpkin comes along and mellows the spice just slightly, making for the perfect balance of flavors. On its own, the cake is incredibly moist and not overly sweet... with the toffee sauce, it is a force of will not to devour whole.

Pumpkin Gingerbread Cake with Toffee Sauce
Cake adapted from Marie at The English Kitchen
Toffee sauce adapted from my English Sticky Toffee Pudding
Makes one 9 inch cake

2 cups (8.5oz) all-purpose flour
2 1/4 tsp. baking powder
1 1/2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. sea salt
1 cup (8oz) boiling water
3/4 cup (6oz) unsulfured molasses
3/4 tsp. baking soda
1 cup (8oz) unsweetened pumpkin puree (make your own, here)
6 TBSP (3oz) unsalted butter, softened
3/4 cup (5.6oz) dark brown sugar, packed
1 large egg, room temperature

Toffee Sauce
1 stick (4oz) unsalted butter
1 cup (7.5oz) dark brown sugar, packed
1/2 cup (4oz) heavy or double cream
2-3 TBSP orange liquor, or rum, or other - optional

Method
Preheat oven to 350f. (176c.) - grease and flour a 9 inch pan.
Whisk together the flour, baking powder, spices, and salt. Set aside
Add molasses and baking soda to the boiling water, stir to combine, then set aside to cool.
Cream together the butter and brown sugar until light and fluffy. Add the egg, and beat until lightened.
On low speed, add the pumpkin puree and the cooled molasses mixture. Once combined, stir in the dry ingredients until just blended - do not over-mix.
Pour batter into your prepared pan and bake on the center rack for 35-40 minutes, or until the top of the cake is firm and springy to the touch and a tooth pic inserted in the center comes out clean.

Toffee Sauce
In a heavy sauce-pan, combine butter, cream, and brown sugar over medium-high heat. Stir continuously until the sauce reaches a boil, then reduce the heat to medium-low. Continue stirring for another 8-10 minutes, or until the sauce has thickened.
To test if the sauce is thick enough, spoon a small amount onto a cool plate and tip the dish to the side - this will give you an idea of how the sauce will be once cooled.
Once the sauce is thickened to your liking, remove from heat and stir in any liquor or flavorings, if using.
When ready to serve, pour over cake. Any extra toffee sauce can be stored in an airtight container in the fridge for up to the expiration date of the cream - left-overs will firm up when chilled, and can be eaten as a dip with apple slices, or re-warmed and spooned over ice cream.

Pumpkin Ravioli with Hazelnut Brown Butter Sauce and Balsamic Drizzle

Pumpkin Ravioli with Hazelnut Brown Butter Sauce - recipe in post

“I myself am made entirely of flaws, stitched together with good intentions.” - Augusten Burroughs



I am made up of flaws. A compilation of failures and mistakes, and innumerable disappointments. My body is battered from all the leaps I've taken, hoping to fly...

But these scars that I have are mine. They trace the path that's made me who I am. They've gotten me to where I am, and where I am is better than I could have ever hoped or dreamed. For all the moments I can look back on and regret, I can look forward with the confidence that I am better than I was, stronger than I was. I can do this. I can do this. I can do this. No matter the outcome, it all starts with trying.

The other day, I asked The Fiancé, why do you love me? And he told me all of the reasons I care so much for him. At first I thought it was a joke... no, really, be serious... but he was. All those things I hold so highly, I have. All those strengths I wish were mine, I have. And all those flaws I accept in others, I have to accept in me, also.

I am made up of flaws --and I am okay with that.

~

It seems, sometimes, that I set rather high expectations for myself. I plot, and I plan, and I try with everything I have - and sometimes (often times) I fail. I'm hard on myself. I gave it all I had, how could it have not worked out? But I learn from these experiences, also - what did I do wrong, what could go differently? - and I try, try again. 


I've been thinking a lot about this lately, and my goal for this week is to be more forgiving, and give myself more credit for the things I do right. Because sometimes, I do succeed. Sometimes I try, and things turn out exactly as I'd hoped. 

"Sometimes the fall kills you. And sometimes, when you fall, you fly." - Neil Gaiman

This ravioli falls into the 'success' category. I've never had a dish quite like it, but once the idea was in my head I knew exactly what I wanted it to be. The transition from my mind's eye to reality was almost effortless, and the plate came together exactly as I'd pictured. The flavors I'd imagined were there, all working together in tandem. 

Pasta Making

With all of the pumpkin desserts I've been making, I thought it was about time I feature a recipe that uses this incredible squash in a savory application. This ravioli is now a new favorite of mine - warm with the scent of toasted hazelnuts, the mingling flavors of rosemary and sage; the perfect balance of flavors, all complimenting one another, in harmony. Sweet and savory hand-in-hand.

 

Don't be discouraged by the lengthy instructions - this dish is really quite simple to prepare, there are just a few steps in making your own pasta. To make it extra easy, go ahead and make your ravioli ahead and freeze them until you're ready. Making this dish for just the two of us, I have plenty of extra waiting to be boiled for a quick week-night meal.



Recipe notes: Because this is on the sweeter side of savory, I chose to make the pasta whole wheat, for a little depth of flavor. If you decide to make your pasta entirely with all-purpose flour, keep in mind that it will need less moisture in the dough and will also cook more quickly. 
For the pumpkin filling, I highly recommend using home-made pumpkin puree. It's incredibly easy to make, and will change the flavor considerably. Click here for a how-to on simple pumpkin puree. Alternatively, the pumpkin could be replaced with other pureed squash, like butternut or acorn.
The use of balsamic vinegar in this recipe was inspired by my friend Foodie Stuntman's pumpkin gnocchi (click for recipe). Balsamic and pumpkin pair very well together, indeed!


Pumpkin Ravioli with Hazelnut Brown Butter Sauce
Vegetarian ~ Makes about 4 dozen ravioli

Pasta
2 cups whole wheat flour
2 cups all-purpose flour
6 large eggs
5-10 TBSP water, as needed

Filling
1 1/2 cups unsweetened pumpkin puree (make your own, here)
1 cup ricotta cheese
3-4 leaves fresh sage, minced (about 2 tsp.)
1-2 sprigs rosemary, stripped and minced (about 2 tsp.)
1/2 tsp. freshly grated nutmeg
salt and fresh cracked black pepper, to taste

Sauce
1/2 cup hazelnuts
8 TBSP (1 stick, or 1/2 cup) unsalted butter
salt and fresh cracked pepper, to taste
1-2 TBSP good quality balsamic vinegar
freshly grated Parmesan Reggiano, for topping


Method

Pasta
In a large bowl, whisk together the flours and salt, if using. Make a well in the center, and crack the eggs into it. Using your fingers, stir the eggs around to break up the yolks. Begin incorporating the flour from the edges of the bowl until the mixture begins to come together and look dry. Add water 1 TBSP at a time, kneading and mixing as you go, until the dough is soft but not sticky. If the dough becomes sticky or loose, add a pinch more flour.
Turn the dough out onto a flour dusted counter top and knead for 8-10 minutes, or until smooth and elastic. If the dough is too dry, add a few drops of water. Once the dough has a fairly smooth surface, shape it into a ball and place it in a lightly floured bowl. Cover with a damp tea towel and let rest for 10-15 minutes.
Make ahead tip: At this point, your pasta is ready to roll. Or, it can be stored in the fridge for up to 24 hours, or wrapped tightly in plastic wrap and frozen. Bring to room temperature before using.

Filling
Meanwhile, make your filling. If your pumpkin puree is particularly wet, place it over medium-low heat, stirring occasionally, until some of the moisture has evaporated.
Mix all ingredients together in a bowl, and season to taste with salt and fresh cracked pepper. Set aside.

To assemble
Divide your dough ball into quarters, and work with one fourth at a time. Keep the rest of your dough covered to prevent it from drying out. Roll your pasta with a pasta machine according to manufacturer's instructions (generally starting at the widest setting, then rolling thinner and thinner) to the thinnest or second-thinnest setting. You want the pasta thin, but not in danger of tearing. 
If you're rolling the dough by hand, be prepared to use a lot of elbow grease.The dough will have the tendency to pull back after being rolled out - if it becomes too difficult to work with, let it rest (covered by a damp towel) for 5-10 minutes before continuing.
Once you have a long sheet of pasta, spoon half-teaspoon sized dollops of filling in a row along one side of the sheet, about 1/2-1 inch apart. When it comes to filling ravioli, less is more. 
Lightly brush the edges of the pasta, and in between your dollops of filling, with water. Fold the sheet of pasta lengthwise over the fillings, and press down around each one. Be sure to press out any air bubbles, and seal the dough tightly. Cut out your ravioli with a press, pastry cutter, or a pizza wheel. If you'd like you can go around the edges of each with the tines of a fork to help seal the dough.
Make ahead tip: At this point  your ravioli is ready to be cooked and served, or you can toss them in a bit of flour, place in a zip-top bag, and freeze for later.

The Sauce
Preheat the oven to 350f.
Spread the hazelnuts on a baking sheet, and toast in the oven for 8-12 minutes, or until golden and fragrant. Give them a shake or stir every few minutes to keep them from burning.
Dump the hot hazelnuts into the center of a clean dish towel, and bring the edges of the towel up around them. Rub the hazelnuts together inside the towel to remove their dark, bitter skins. Sift the nuts out of the towel and give them a rough chop. Set aside.
In a pan over medium-low heat, melt the butter. Add the chopped hazelnuts, and cook for 3-5 minutes, stirring occasionally, until the butter turns a rich golden-brown. Be careful not to burn the butter! Immediately turn off the heat once the butter has browned. Season with salt and pepper to taste, and set aside.

Boiling the pasta
Bring a large pot of salted water to a boil.
Drop 8-10 ravioli at a time, and cook for 2-5 minutes, or until al-dente (time will vary depending on how thin your pasta is and the size of your ravioli). Remove finished ravioli with a slotted spoon and drain off any excess water. Repeat with the remaining pasta, then add the ravioli to the pan with the browned butter. Toss to coat, and drizzle lightly with balsamic vinegar. Serve hot with freshly grated Parmesan.

Curried Sweet Potato Soup

Curried Sweet Potato Soup - recipe in post

Some days, I wake up cold. I eat oatmeal for breakfast, and clutch my shivering fingers around hot mugs of tea. I run, fidget, and move to keep away the chill, but it just isn't enough. Then I make soup - big bowls of steaming comfort waiting to be sipped, every bite warming me up from the inside out. Some days, there's nothing better.

Here where I am, it's soup season. It's just gotten cold, and my internal furnace hasn't prepared for the rainy nights and windy days.

With the onset of fall, I've been all over the festive dessert making... but now it's time for something warm, and savory. Every year I look forward to making this soup - I've made it every autumn since I first found the recipe. It's thick, creamy, with just a touch of heat. Good for the body, good for the soul, and good for that lazy part of me that just wants to throw everything into a pot and be done.


What's your favorite cold weather soup? Do tell!




Curried Sweet Potato Soup
Slightly adapted from Melody Polakow
Gluten-Free, easily made Vegan* - makes 4-5 servings

2 TBSP coconut oil
2 TBSP curry powder
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. cinnamon
1/8th tsp. nutmeg
1 large onion, diced (white or yellow)
8-9 cloves garlic, minced
2 TBSP freshly grated ginger
1/4 tsp. sea salt
2 TBSP balsamic vinegar
4-5 cups sweet potatoes, cut into 1 inch cubes
1  15oz. drained cannelini beans
2 1/2 cups vegetable broth
2  15oz cans full-fat coconut milk
1/2-1 TBSP siracha chili paste, or to taste*
1-2 limes, juiced
1/2 cup fresh cilantro, chopped
Salt and fresh cracked pepper to taste

*Siracha is typically made with fish sauce, and is not vegan. It can be substituted here with 1/2-1 tsp cayenne pepper, or with adobo sauce like that found in canned chilies.

Method
1.   In a large heavy bottomed pot over medium heat, add the oil and spices. Stir, and toast for 15-20 seconds, or until vary aromatic.
2.   Add the onion, garlic, and ginger, along with the salt. Saute for 10 minutes, stirring occasionally. It may look a little dry, but don't worry.
3.   Deglaze the bottom of the pan with the balsamic vinegar, then add the potatoes, beans, broth, and one can of coconut milk. Bring to a simmer, cover, and let cook for about 20 minutes, or until the potatoes are fork tender.
4.  Stir in the siracha and lime juice. Puree with an immersion blender, or very carefully transfer to a blender and puree in batches. Always be careful when blending hot liquids! Stir in the cilantro, and season with salt and pepper to taste.
5.  Serve hot, topped with a spoonful of coconut milk and more siracha if desired.

Pumpkin Pie Pancakes - Jack-O-Lantern Flapjacks

Pumpkin Pancakes - recipe and instructions in post

Spooky pancakes, perfect for Halloween morning!




I think we've all had this experience once or twice in our lives when we take a recipe we love, something classic and simple - say, pancakes - and make one or two minor changes to discover something incredible. I fondly remember the first time I stirred a spoonful of peanut butter into my morning oatmeal... just like that, a new favorite! For me and pancakes, the revelation was with pumpkin. A scoop of pumpkin puree, and a dash of spice...


I've made a lot of pancakes, but these are some of my favorite. The recipe calls for milk and vinegar - a common substitute for buttermilk - but I find it's even better. Using the vinegar I can control the amount of acidity, and because it's thinner than buttermilk I don't need as much. Also, I rarely have buttermilk on hand. A friend of mine used to use this technique, and man did he make some fine pancakes!

To make the Jack-O-Lantern faces, or other patterns, I simply put the batter into a squeeze bottle and piped the design onto the griddle. Triangles for eyes, the mouth... once those had cooked through, I poured more batter over the top, then flipped. This is an easy technique, but might take a few tries to get the temperature of your pan right and the timing of your flip down. Those first few failed flapjacks (say that ten times fast!) are what I like to call my tip for making breakfast, because I get to eat while I finish cooking.

With the fun, spooky faces, these pancakes would make a great start to Halloween morning. Without the designs, they make a great start to any morning. Enjoy!


Pumpkin Pie Pancakes (Jack-O-Lantern Flapjacks)
Makes about 10-15 pancakes

1 1/2 cups whole milk
1/4 cup white vinegar
2 cups all-purpose flour
1/4 cup dark brown sugar, packed
2 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
1 1/2 tsp. cinnamon*
1 tsp. nutmeg*
1/2 tsp. ground ginger*
pinch of cloves*
2 large eggs
1 cup unsweetened pumpkin puree (make your own, here)
4 TBSP unsalted butter, melted

Optional:
Chopped pecans, or walnuts, or chocolate chips, to taste
Maple syrup, butter, whipped cream, etc., for serving

*Or substitute 1 TBSP pumpkin pie spice. If you prefer your pumpkin pancakes plain, go ahead and omit the spices all together.

Method

To keep finished pancakes warm until serving, pre-heat oven to 200f.

In a glass measuring cup or bowl, stir together the milk and vinegar. Set aside to sour while you prep your other ingredients.

In a large bowl, whisk together the flour, sugar, baking powder/soda, salt, and spices if using. Try to make sure there are no clumps of brown sugar.

In another bowl, combine the buttermilk, pumpkin puree, eggs, vanilla, and melted butter.
Add the wet ingredients to the dry ingredients, and mix until just combined - the batter will be lumpy, but that's okay. Over-mixing will cause tougher, gummier pancakes.

Place your griddle or skillet over medium-low heat - if you're making the jack-o-lantern flapjacks, you don't want the batter to cook too quickly and burn while you're still making your design. If your using a non-stick surface, do not grease it. If you do oil your pan, use very little.

To make the jack-o-lantern faces, pour some of the pancake batter into a plastic squeeze bottle, or an empty (and thoroughly cleaned) ketchup bottle or the like. Onto the griddle or skillet, squeeze two triangles for eyes, and make a mouth; or, draw a spider-web or other design. Once the batter begins to look dry on top, pour or squeeze more batter over your masterpiece. Because your drawing was on the heat first, it will cook longer and turn darker than the rest of the pancake. If you're using nuts, chocolate chips, or other add-ins, sprinkle a small handful on top of the pancake just before flipping. Cook until bubble just barely begin breaking on the surface, and flip your flapjack to reveal your design! Let cook for another minute or so, or until the underside is lightly browned.

Troubleshooting: If the batter in your squeeze bottle is too thick, you can add another tsp or two of milk. If lumps in the batter are clogging the nozzle, you may need to cut a wider opening at the tip. If you pipe your design, and then the image moves around on the pan when you pour more batter on top, your griddle has too much grease on it - wipe it off with a paper towel and try again. If you plan on piping words into your pancakes, remember to write them backwards on the pan, since the image will be mirrored once flipped.

It might take a pancake or two to get a feel for how long to leave the batter on the pan to get the right color on it, and you may need to adjust the heat depending on your stove top.

Place cooked pancakes onto a plate or tray, and place in the warm oven until ready to serve.

Serve with fresh whipped cream, maple syrup, or garnished with more nuts or chocolate chips.  Enjoy!

Boo! What are your favorite ways to play with your food?

Apple Cider Doughnuts - bringing the cider mill home

Spiced Cider Doughnuts - recipe in post

I don't usually buy 'donuts'. The dry and sugary mess at places like Dunkin' D's... just don't cut it for me. Every once and awhile I go to a local bakery and get a nice French Cruller, or Beignet - but chances are you won't find me perusing the goods of a Tim Horton's, or pressing my nose against the glass at Krispy Kreme.

Then there's that rare exception. In fall, a magical thing happens - pumpkins and apples hit the shelves, and local cider mills open for business. In Michigan, this here is the season for Spiced Cider Doughnuts.

Now, I've never made doughnuts before, so I went recipe hunting. I know a lot of people are doing baked doughnuts these days, but the way I see it, doughnuts are cake (or, American cake style doughnuts like these are cake) and I can eat cake whenever I want. Also, I shouldn't have any excuse for thinking they're healthy. They aren't. Also also, I don't have a doughnut pan. Can somebody remedy this for me, please?

Where was I? Right, I went recipe hunting. It didn't take me long to stumble across this recipe from Hearth restaurant, in New York - I've never been, but the murmurs I hear are enough to make my mouth water. They serve their Cider Doughnuts with a glaze, and lightly sweetened whipped cream... but for nostalgia's sake, I rolled mine in cinnamon sugar, just like my local cider mill does.

Have you ever had a freshly made doughnut? Still warm, they aren't just cakey... they're crisp on the outside, and tender on the inside. Such a contrast to my expectations! My only disappointment with these doughnuts was in my lack of doughnut-making experience. Several were dry, and over-done... I suspect because I rolled my dough too thin, causing them too cook too quickly. Making mistakes (and learning from them) is why I'm here. Learn from me. Eat doughnuts. You're welcome.

Recipe note: there's a debate going on about the best oil to use for doughnut frying. Traditionally, doughnuts are fried in oils that are solid at room temperature - i.e., trans-fatty shortenings - because once the donuts have cooled, the oil solidifies and appears less greasy. Other's say they swear by using vegetable, canola, or safflower oil. I chose to use canola for my doughnuts, and found it worked perfectly with no excess greasiness. For a 'better' solid-at-room-temperature fat you can use palm kernel oil, or coconut oil.

Apple Cider Doughnuts

Recipe adapted from Hearth Restaurant, NY

Makes approx. 20 doughnuts and doughnut holes

1 cup apple cider (plain or spiced)

3 1/2 cups all-purpose flour, plus more for dusting

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. sea salt

1/2 tsp. ground cinnamon

1/4 tsp. nutmeg

pinch of cloves

4 TBSP (1/2 stick) unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar

2 large eggs

1/2 cup buttermilk

Oil, for frying (see recipe note)

To coat:

1 cup granulated sugar

2 TBSP ground cinnamon

Method

1.   In a saucepan over medium-low heat, simmer the apple cider until it has reduced to about 1/4 cup. This should take about 20-30 minutes. Set aside to cool.

2.   In a bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside

3.   Using an electric mixer (with a paddle attachment if you have one) beat the butter and sugars together until smooth. Add the eggs one at a time, beating until each is well incorporated. Use a spatula to scrape down the sides as needed. Reduce speed to low and add in the buttermilk and the reduced apple cider until just combined. Then add the flour mixture, and continue to mix until the dough just comes together into a ball.

4.   Line a couple baking sheets with parchment paper, and dust them thoroughly with flour. Turn the dough out onto one of the sheets, and sprinkle a little more flour on top. Press the dough out until it is about 1/2 inch thick, then place the sheet in the freezer and chill until slightly firm, about 20-30 minutes. When flattening the dough, I suggest over-estimating 1/2 inch rather than under-estimating. Some of my doughnuts were on the thin side, which caused them to cook too quickly, resulting in dry interiors. 

5.    Once the dough  has chilled, cut out the doughnuts. You can use a doughnut cutter if you have one, or use a 3inch round cutter and 1inch round cutter, like I did. Place the cut out doughnuts and doughnut holes on the second parchment-lined sheet. Re-roll any scraps of dough to make more. Place the cut doughnuts and holes in the fridge and chill for another 20-30 minutes.

6.   Meanwhile, get your oil going. Be sure to use enough oil or shortening to measure about 3 inches deep. Attache a thermometer to the side of the pot and heat over medium until the oil reaches 350f. Line a plate or tray with a few paper towels, and set aside.

7.   In a shallow dish, mix together the sugar and cinnamon coating. Set aside.

8.   Fry the doughnuts just a few at a time, being careful not to crowd the pan. Adding too many doughnuts at once may cause them to steam each other, and will also lower the oil temperature too quickly. Keep an eye on the thermometer and be sure to return the oil to 350f. if it varies.

Fry the doughnuts for approx. 50-60 seconds, or until golden brown. Carefully flip the doughnuts (chopsticks work well, here) and fry the other side until golden, another 30-50 seconds. Drain the doughnuts on the paper towels for a minute or two before rolling in the cinnamon sugar topping.

9.   Serve fresh with a hot mug of spiced cider, or a cup of tea or coffee. Enjoy!

What's your favorite doughnut-eating experience? Tell me in the comments below!

Pumpkin Pecan Sticky Buns & Random Acts of Tastiness

Pumpkin Pecan Sticky Buns - recipe in post

I love random acts of kindness. Doing little things, out of the blue, and asking for nothing in return. Whether it be for friends or family, like warming up your spouses towel in the dryer while they shower, or brushing the snow off a neighbors car in the morning... or for complete strangers, like leaving change at a phone booth or bus stop, or giving a personal thank-you note to your waitress or mailman. Small gestures that can make a big difference in somebody's day.

Over the last weekend, I had my heart set on making my favorite Sticky Pecan Cinnamon Buns, with a twist of fall flavor. It goes without saying that these are now my new favorite sticky buns. Warm, gooey, and full of pumpkin goodness... I loved them so much, there no way I could keep them all to myself! Okay, I'll admit, the temptation was strong... but I just had to share them.


My day started bright and early, rolling the buns and letting the dough rise. I added lots of freshly-made pumpkin puree, and a triple dose of Cinnamon and spices.

I swear I hovered around the kitchen watching the timer count down every minute for these to be done. Letting them rest in the pan was the longest fifteen minutes of my life. Finally, though, my patience was rewarded!

My first "random act of kindness" was waking The Fiancé up to the smell of fresh coffee and sticky buns. Ladies, if you're looking for a way to put a smile on your man's face, look no further. Nothing says 'I love you' like warm, pull-apart spirals of gooey goodness.

Next, I took some to our neighbors, as a thank-you for some help they'd given us a while back. A well deserved reward for their kindness!

Then we headed out to the Zingerman's Coffee and Bake House - our usual Saturday morning routine. We weren't coming in for our regular coffee and pastry, though... we came bearing tasty fall treats for our favorite  bakers and baristas! I wish I had a photo of the look on their faces, first surprised and then excited. The buns were still warm as they dug in, and before I knew it I was talking shop with the bakers about my recipe.

From there, we swung by some friend's of ours, who were more than happy to polish of our goods. I have to say, as much as I enjoyed eating these sticky buns, I loved giving them away. The look on a persons face when you hand them a freshly-baked, dripping-with-goo, Pumpkin Pecan Sticky Bun... is kind of priceless.

Freshly Roasted Pumpkin Seeds

That wasn't the end, though! Last, but certainly not least, I decided to make a surprise visit to The Mom. As much as she would have loved a sticky bun, I knew there was one thing she'd like even more - roasted pumpkin seeds. Having made my puree from the sugar pumpkins in our garden, I had a whole jar full of freshly roasted seeds. I adore these crunchy gems, and I know exactly where I got it from... her.

Let me just say, I'm not a big fan of getting up unnecessarily early on a weekend... but days like this are sheer perfection.

Note: I know these sound intimidating to make, with a lot of steps to the process, but please trust me when I say they are 100% worth it! Make the dough the night before, and let the rolls rise the next morning. Pop them in the oven and they'll be ready for brunch! For more step-by-step type photos, check out my original recipe for Sticky Pecan Cinnamon Buns.

Pumpkin Pecan Sticky Buns
Makes 12 rolls
Adapted from my Sticky Pecan Cinnamon Buns

The Dough
1/4 cup buttermilk, warmed (115f. - not boiling)
1 TBSP granulated sugar
2 1/4 tsp. active dry yeast (or one packet)
4 large egg yolks
1 large egg
3 TBSP dark brown sugar

1 cup unsweetened pumpkin puree (make your own here)

1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. powdered ginger
1/8th tsp. cloves

6 TBSP unsalted butter, softened
4 cups all-purpose flour, separated (plus more for dusting)
1 1/4 tsp. sea salt

The Filling
1/4 cup (half stick) unsalted butter, softened
1 1/2 TBSP cinnamon
1/2 tsp. nutmeg
3/4 cup brown sugar (light or dark)

The Caramel Sauce
1/2 cup (one stick) unsalted butter
1 1/4 cups brown sugar, packed (light or dark)
1/4 cup maple syrup
2 TBSP brown rice syrup (or corn syrup)
1 TBSP cinnamon
1 TBSP vanilla extract
1 1/2 cups chopped pecans (or walnuts)

Method

The Dough
1.   In a small bowl, warm the buttermilk - not hot, just warm. Add the granulated sugar and the yeast, and set aside for 10-15 minutes, or until the yeast has become frothy.
2.   In a large bowl, or the bowl of your stand mixer, beat together the egg/egg yolks and brown sugar. Whip them until they turn very thick, fluffy, and a pale toffee color.
Add in the pumpkin puree, spices and butter, and beat to combine. While mixing, pour in the buttermilk mixture.
3.   To the wet ingredients, add 2 cups of the flour and all of the salt. Mix until combined, then remove your beaters - it's time to get your hands dirty. Add the rest of the flour and begin to mix/knead the dough by hand, until all of the flour is incorporated. The dough should be very soft, and slightly sticky. If it's too sticky to work with, you can add more flour 1 TBSP at a time - but be careful not to add more than is needed.
Knead the dough for a good 4-5 minutes. It will be soft, elastic, and not very dry.
4.   Once the dough is kneaded, shape it into a ball and place in a lightly greased bowl. Dust the top lightly with flour, and cover with plastic wrap. Set aside in a warm place to rise for 2-3 hours, or until doubled in size. After the dough has rested, you can proceed with the recipe as follows or refrigerate the dough overnight, or up to a few days before using.

The Filling
1.   Using a fork, mash together the softened butter and spices. Measure the brown sugar into a separate bowl, and set aside.

The Goo
1.   In a small pot over medium heat, melt the butter. Add in the brown sugar and syrups, and cook until all of the brown sugar has dissolved, stirring frequently. If you don't thoroughly dissolve the sugar now, it will be gritty, rather than gooey, later - so be sure your sauce is nice and smooth.
2.   Once all of the sugar has dissolved, remove from heat and stir in the cinnamon and vanilla.
3.   Pour the caramel sauce into the bottom of a 9x12 inch baking dish, and sprinkle the chopped pecans evenly over top.

Assembly
1.   Gently sink your fist into the dough, releasing some of the gasses. Peel it out of the bowl, and place on a flour-dusted counter. Using your fingers, press the dough into a 12x18 inch rectangle.
2.   Using a flexible rubber spatula, spread the butter and spice mixture evenly over the dough, going all the way to the edges. Spread the brown sugar on top of that.
3.   Roll the dough up into one long tube, keeping the spiral as tight as possible. Once it's all rolled up, slice the tube in half, then into quarters. Cut each quarter into thirds, and you should have 12 even rolls. It may be helpful to lightly grease your knife before cutting. If you'd like to make these ahead, you should be able to wrap the individual rolls in plastic wrap and freeze them for later. When you're ready to bake them, simply thaw them, make the caramel sauce, and let them rise according to the rest of the recipe. I haven't tried this myself, but hear it works nicely.
4.   Place the sliced buns on top of the pecans and caramel sauce, and cover them loosely with plastic wrap. Set aside to rise for 1-2 hours, or until doubled in size. Tip: if you want them to rise faster, try turning your oven to its lowest setting and opening the door. Place the baking dish on the open door of the oven. Rotate the dish and check that it isn't too warm every 20 minutes or so, until the rolls have doubled in size and are filling the pan.

Baking
1.   Preheat your oven to 350f., and place a baking sheet on one of the lower racks to catch any drips.
2.   Bake the rolls on the middle rack for 12-15 minutes, then cover them loosely with aluminum foil. This is an important step to keep the top side from getting too dark before the insides have time to cook. Rotate the pan to ensure even baking, and bake for another 18-25 minutes. I like mine a little under-done in the center, but if you'd like you can bake yours a little longer.
3.   Remove the buns from the oven, and set aside to cool for 10-15 minutes before removing from the pan. If you take the buns out too soon, the caramel sauce will all drip into a puddle at the bottom of the buns... if you wait too long, the caramel will harden into the pan and be very difficult to remove. Once ready, slide a knife around the edges and then quickly and carefully invert the entire baking dish over a cookie tray or platter. Ta-da! Congratulations, you may now dig in!


Best served fresh from the oven with a hot cup of tea or coffee.

Have you ever given or received a random act of kindness (or tastiness)? Tell me in the comments below!

Engagement Party, Part III - The Main Event

Our rings - photo by me, all rights reserved

Marriage means different things to different people.

From the way they were raised, the culture they grew up in, to their religious beliefs, traditions, and personal values. When two people decide to tie the knot, they have to figure out how they want to do it, what things are important to them, and then balance those things with the perceptions and expectations of their friends and family.

When The Fiancé and I announced that we were engaged, there was much joy and jubilee - and then, as we should have anticipated, inquiries as to our wedding plans. Our... our what? Oh, right, a wedding!

For us, marriage is an expression of love. It is intimately tied to how we feel about each other. We weren't doing it to make it official, or to prove it to anyone, but for us. It was important that we include our families, and welcome them into our future lives together... but we still wanted a celebration that reflected our feelings and sensibilities.

While big, spectacular weddings have their benefits, we found there just were too many reasons for us to go a different direction. We thought about what mattered most, and worried that such a large event would distract us from our focus. Our idea of a wedding wasn't big or traditional - it was small, and intimate. It was jeans and a t-shirt, be yourself, crack-open-a-cold-one... comfortable, just our families and us.

That was our take on things. Our style, our taste. That doesn't mean it's everyone's cup of tea, though. I don't think there's a bride and groom out there who don't have well-intentioned friends and family members trying to help, each with their own view of things. For some people, there's the struggle over families that aren't fond of the relationship to begin with - thankfully, I can say I have no idea what that's like (I'm as likable as a kitten!) - but for others, it can be as small as explaining to their friends that there would be no actual "wedding". Sorry, guys!

But without a doubt, I can say we are exceedingly lucky to have such supportive families, and understanding friends. Even though our celebration didn't fit the classic mold, it was just as important to us. An announcement of our commitment to one another. A celebration of the love we share. And a toast to our future.

Thank you so much, to everyone! Cheers!

I rose with the sun the morning of our party, and started the day off with a hot mug of tea and the view of my mom's incredible gardens. I was up at just the right time to see a morning glory and a moon flower open simultaneously!

The house - photo by Jeff Bannow

Thanks, Mom, for hosting us!

Before people arrived, I finished setting up The Cake (click for link).

 And also started prepping the food and drinks. For dinner I prepared this simple Fish En Papillote (click for recipe). With the help of my mom and Hilary we got all the fish wrapped up before everyone arrived, which made for a low-fuss evening. I also laid out platters of cheese, crackers, nuts, and fresh fruits for snacking, along with fresh loaves of bread from Zingerman's.

To drink, we had wine - red and white - and sparkling juice. I had also made a couple gallons of Honey-Ginger Lemonade, which I mixed with club soda on the morning of the party. I floated pomegranate seeds atop the lemonade for a bit of color, and discovered later that they'd absorbed a lot of the lemon-ginger flavor, and had become like little jewels of sweetness and spice!

I also set up our 'Guest Book' - a book of empty envelopes for people to fill with whatever they'd like to say to us. You can take a peak inside our book by clicking here.

When people arrived, there were a lot of introductions - family meeting family, and everyone getting to know one another. When tummies started growling, I threw the fish in the oven and in no time everyone was sitting down to steaming plates of fish, and freshly buttered bread.

The fish turned out perfectly, and made for a wonderfully healthy dinner, pre the cake and ice cream we had planned. But before dessert, The Fiancé had a surprise rigged up for everyone... 

wait for it....

A puppet show! Yes, you heard me, a puppet show. I thought it was a silly idea at first too, but then he pitched me the script and I was sold. He'd turned our history as friends into a hilarious skit, comically depicted by "Squeegee" (on the left) and "Wiggles" (on the right). It was complete with fancy props and sound effects, and culminated with my character quite literally stealing his heart. The show was also a perfect example of our goofy sense of humor.

Then it was on to cake and ice cream - the moment we all were waiting for. Well, not really... but it was pretty darn exciting! Everything went over well, to put it lightly. Our small group of less than twenty people managed to polish off the entire middle tier of cake, before stretching back in a mutual sigh of contented bliss.

We ended the evening with games out on the deck. That's my mom winning Jenga, by the way - the very next move and it came crashing down. Well played, mother... well played.

The very happy couple - photo by Jeff Bannow

We couldn't have asked for a more beautiful day for our little gathering, and at the end of the night everyone left with smiling faces and full bellies.

Thank you to everyone who was there for making our celebration so wonderful!

Engagement Party, Part I                                             Engagement Party, Party II