Chestnuts, Chestnuts, Chestnuts! How to prepare them, and what to do with them

Chestnuts - how to roast, boil, and shell them, and what to do with them after

Growing up, I always thought of chestnuts as a bit of a luxury. Every year my step dad would take on the job of roasting and peeling them to add to the Thanksgiving stuffing, and every year I would fill my plate at least ninety percent full of said stuffing, and eat all the chestnuts out of it I could find. They were a small part of our holidays, but one of my favorites.

Because chestnuts are so scarce on the shelves, and pricey to boot, it never made sense to me why they're depicted as such an iconic American treat. They're common throughout Europe and Asia, sold whole, or candied, or pureed, or even freshly roasted from street vendors... but here in the States, you're lucky to find them in a jar. Why?

After a little research (read, wikipedia), I discovered that chestnuts trees were once a common appearance in the US, up until about a century ago when they were mostly wiped out by a fungus called blight. With such huge devastation to the crops, it's taken this long for trees to be re-planted, and at very high cost to the growers. In the meantime, the chestnuts available here are mostly imported, hence the high price and availability.

So when I came across heaps of Michigan grown chestnuts at my local market last week, I knew I had to snatch them up, whatever they're price. If not for my own guiltless greed, than to support the production of more American chestnuts. One day these little gems will be commonplace once again!

Okay, so now that we have some whole, raw chestnuts... what do we do with them?

The Chestnut Life Cycle - not including the part where I devour them!

There are a couple popular ways to prepare chestnuts - roasting, and boiling. Neither are very difficult to do, but they do require a little time and effort. Here's how:


Roasting chestnuts:


Roasting chestnuts in the oven (or over hot coals, if you prefer) is probably the most common method, and definitely the most flavorful. The nuts become lightly browned and aromatic, and can be eaten warm from the oven, tossed with olive oil and salt, or used in a recipe. For 1 lb. of shelled chestnuts, start with at least 1.5 lbs. raw. There will undoubtedly be some bad ones in the bunch, so try to factor that in.

First, using a sharp knife, score an X on the flat side of each chestnut. This will make shelling easier, and also let steam escape while the nuts roast. Do not skip this step, or the chestnuts may explode like little grenades in your oven! Be sure to cut all the way through the shell, and only slightly into the meat of the nut. There's a tool called a chestnut knife specifically designed for this, but a paring knife works fine - just be careful not to slip and cut yourself!

Arrange the nuts cut-side up on a rimmed baking sheet, and roast at 425f. for about 20 minutes, or until the shells have begun to open and peel back where they were cut. Some of them may not open up, and that's okay... there are always a few duds, and the nut inside is probably bad. Discard those.

Before                                                                            After

Let the nuts cool only slightly before peeling them. The shells will come off much easier if the nuts are still warm, so I like to work with a dozen or so at a time, while keeping the rest in the oven (with the heat off) to stay warm. Chestnuts have a hard outer shell as well as a papery inner skin, so be sure to remove both. If you come across any black, hard, or moldy nuts, discard them. Peeling all the hot nuts is the hardest part of the process, but don't worry, it's worth it!

Once all the chestnuts are peeled, they're ready to be eaten or used in a recipe. Or, they can be stored in an airtight container in the fridge for up a few days.




Boiling chestnuts:

Boiling is a little faster than roasting, and makes the chestnuts quite a bit softer and easier to peel. The flavor is a little more mild compared to roasting, but still sweet and perfect for most applications.

Just as before, start by scoring an X on the flat side of each nut. While you do this, bring a pot of water to a boil.

Add the chestnuts to the water, and let boil for 10-15 minutes, or until the shells have begun to peel back and open. Turn off the heat.

Using a slotted spoon or the like, transfer 4-5 chestnuts to a clean dish towel. Bundle the towel around the nuts to keep the heat in, and use the towel to help peel back the shells and rub off the inner skins. Repeat with another batch of nuts hot from the water until all of the nuts are shelled. You may want to use an older, rattier towel for this, as the mahogany colored shells may leave some stains.

Viola!

What to do with them:

Chestnuts are great for snacking on, adding to salads, or mixing into stuffing with cranberries or apples. You can braise them with meat, or saute with garlic and vegetables. They can be used to make a wonderful winter soup, or chopped and stirred into a warm risotto... but the possibilities don't stop there.

These naturally sweet nuts are also great in desserts. Like almonds or hazelnuts, chestnuts are perfect paired with chocolate, baked into cakes, or whipped into a decadent mousse.

In Europe it isn't uncommon to find candied chestnuts (marrons glacés), chestnut puree, chestnut syrup, and chestnut flour. Around here, there are generally only two ways to get our hands on products like this - the internet, or our own kitchens.

Chestnut Puree

Chestnut puree is simply boiled chestnuts (because they're softer than roasted) that have been blended with just enough water or cream to make a smooth paste. Some canned varieties are sweetened, others not - sugar, honey, or syrup can be added to taste.

Chestnut Flour

Chestnut flour is great for baking, especially for those with an intolerance for gluten. It can be made by drying roasted and peeled chestnuts at a very low temperature, or in a dehydrator, and then grinding them as finely as possible. Because of the time and effort, and how expensive chestnuts are to begin with, I've found it is significantly more economical to buy chestnut flour online.

Candied Chestnuts (aka, Marrons Glacés, or Marrons Confits)

Candied chestnuts are roasted or boiled chestnuts that have then been cooked repeatedly in a bath of syrup. Some varieties are sold dried like candy (glacés), and others in they're own syrup (confits). 

To make your own candied chestnuts, start with 1 lb. of boiled or roasted chestnuts, with the shell and inner skin removed. In a pot, combine 1 lb. granulated sugar, 1 1/4 cups water, and 1 tsp. vanilla extract. Bring to a boil, stirring constantly, for about five minutes or until the sugar has dissolved. Add the chestnuts, and continue to stir until the mixture returns to a boil. Cook for 10-12 minutes, then pour the chestnuts and syrup into a heatproof container and loosely cover. Let sit at room temperature for 12-24 hours, then pour everything back into the pot and repeat the process. Do this another 1-2 times, or until the chestnuts have absorbed all of the syrup, and then spread the nuts on a wire rack to dry overnight. Or, repeat the process only once and store the chestnuts in jar with the syrup.

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Now that I've expanded my chestnut knowledge, I'm looking forward to experimenting with recipes. As I mentioned before, I'm only really familiar with chestnuts in stuffing, so branching out into new applications for them is going to be a real treat.

What are your favorite ways to use chestnuts? Do you have any fond memories of them as a child, or any family traditions around them? Please tell - I appreciate any ideas and would love to hear your stories!

Update: for a couple of chestnut-y recipes, check out my posts on Creamy Chestnut Soup (vegan), or Candied Chestnut Cake (gluten-free)

Curry Chicken Soup with Rice - happy once, happy twice

Curry Chicken Soup with Rice - recipe in post

"In January it's so nice, while slipping on the sliding ice,
to sip hot chicken soup with rice. Sipping once,
sipping twice, sipping chicken soup with rice."
- Maurice Sendak

This Chicken Soup doesn't really have anything to do with your traditional chicken soup with rice...  but in the colder weather, I just can't help gravitating towards spices - holiday spices, for sure, but also curry.


As the temperatures dropped, and I started stuffing my pockets with tissues, the idea of hot, curried chicken soup with rice was at the forefront of my mind. Easy to make, easy to eat, and easy to re-heat... which is exactly what I need this time of year.




Because of our holiday commute to Chicago, The Fiancé and I are never really stuck with too many left-overs, but I'm sure you could easily adapt this recipe to use up that day-old turkey and transform it into something a little out of the ordinary. Using pre-cooked meat will reduce the cooking time, as well, making this a quick way to recover from all the feasting!

"Happy once, happy twice, happy chicken soup with rice!"

Hot Curry Chicken Soup with Rice
Makes about 6 servings

1 TBSP olive oil
1 1/2 - 2 lbs. bone-in, skinless chicken breast
1 tsp. cumin
1 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. kosher salt
1 large yellow onion
5-6 cloves garlic, minced
2 TBSP curry powder
1/2 tsp. freshly grated ginger
1/4 cup honey
4 cups low-sodium chicken broth
1/2 cup fresh cilantro, chopped
2 limes, juiced
Salt and cayenne pepper to taste*

Roasted and salted cashews, for serving
White or brown rice, for serving


*The heat level will vary considerably depending on your curry powder - if you'd like a little more heat, add cayenne to taste at the end of cooking. If there's too much kick, you can mitigate the heat with 1-2 TBSP sugar, or more honey, to taste. Or, stir in a little coconut milk or cream to make the soup milder.

Method
    1. Heat oil in a large, heavy-bottomed pot or dutch oven over medium-high heat. Stir together the cumin, cinnamon, allspice, and salt, and rub the chicken thoroughly. Seer chicken on one side for 3-4 minutes, then flip and seer the other side. Remove chicken and set aside.
    2. Add the onion to the pot and saute for 2-3 minutes. Add the garlic, ginger, and curry powder. Stir for 1 minute, then add the honey and chicken stock. Return the chicken to the pot and bring to a boil. Cover, reduce heat to  low, and let simmer for 30-40 minutes, or until the chicken is cooked through.
    3. Pull the chicken out of the pot and scrape the meat away from the bones with a fork. Shred the meat and return it to the pot. Stir in the cilantro and lime juice, and season to taste with salt, and cayenne pepper if needed.
    4. Serve hot over rice, and garnish with roasted cashews.

Pumpkin Round-Up - my top 6 pumpkin recipes

links to recipes in post

Who doesn't love pumpkin? According to my page-views, you guys are game for just about anything with the word 'pumpkin' in it. That is to say, you're my kind of people!

The past couple months have been full of pumpkin, but with Turkey Day upon us I foresee a need to move on... to new recipes, new tasty adventures. Not that it will be the end of pumpkin till next year, but certainly the fad will have passed considerably after the holidays. Even I need a break after all the pie. So, to wrap things up, I thought I would share with you some of my top pumpkin recipes, as chosen by you, my readership. Because this year, you guys are high on my list of things to be thankful for!


When I started this blog just over a year ago, I didn't have a clue what I was doing. My experience limited, and my credentials, well, non-existent... all I knew was that I liked to cook, and bake, and most of all, to share. Blogging has given me that outlet to share my experiences - my culinary triumphs, and my kitchen disasters - not only with my friends, but with you. My new friends, my second family, my readers. Without you guys, this blog would be nothing but a diary. Thank you!

~

#1 - Pumpkin Pie Protein Smoothie - vegan, gluten-free, refined-sugar free

This smoothie tastes like pie, but feels like healthy. It's quick to throw-together for a breakfast on-the-go, and will fill you up for hours. The idea for this sweet treat came to me right at the beginning of fall, with just the first hints of autumn smells in the air - just one sip and I was ready for the season!

click the image for the recipe

#2 - Pumpkin Ravioli with Hazelnut Brown Butter Sauce and Balsamic Drizzle

Okay, my mouth is watering just remembering this one. Warm with the scent of toasted hazelnuts, the mingling flavors of rosemary and sage - sweet and savory hand-in-hand.
The concept of this dish was brewing in my mind for a long time, and I had a very clear idea of what I wanted it to be. From my mind to reality,  unaltered - this is one of my own personal favorites!

click image for recipe

#3 - Pumpkin Cheesecake with Pecan Topping - raw, vegan, gluten-free

The holidays can be pretty tough for anyone with special dietary needs, especially when friends or family members don't understand or know how to accommodate them. I'm not on a restricted diet now, but when I was raw/vegan I got a lot of odd looks. After a while I got tired of explaining how, or why, or what I could or would eat... so instead I just started telling people to taste my food. Good food kind of speaks for itself, doesn't it?
Raw cheesecakes were one of my favorite go-to recipes, and last year I decided to spruce it up for the holidays with a swirl of pumpkin. Even skeptics were impressed by this one!

click image for recipe

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

Maybe I don't actually have the authority to say it's the world's best, but this is certainly the best pumpkin gingerbread cake I've ever tasted. This is true gingerbread, dark with molasses and spices, and mellowed just slightly by the pumpkin. Moist, rich, and flowing with toffee sauce, it is very reminiscent of an English Sticky Toffee Pudding. This cake was almost too easy to make, and will definitely be finding its way into my holidays this year!

click image for recipe

#5 - Pumpkin Pie Pancakes / Jack-O-Lantern Flapjacks

Pumpkin Pancakes are a favorite of mine, and this is my go-to recipe. I  like to add lots of pumpkin pie spices, but those are optional if you prefer your pancakes plain. Since it was pre-Halloween, I decided to use a squeeze bottle to make fun and spooky designs. You could change these up or personalize them, or just make regular (tasty) pancakes.

click image for recipe

#6 - Pumpkin Pie with Pecan Streusel Topping - plus, the secret to making the perfect pumpkin pie

This one doesn't technically make the list of 'most viewed', because it was only  posted a few days ago, but with the hits still rolling in I knew I had to include it.
The Fiancé has always been famous in his family for making some seriously tasty pumpkin pies. Come Thanksgiving, everyone knows he's on pie duty. The key to his success isn't in his recipe (which is incredible), but in one of the most obvious of places - the secret is out, now!

click image for recipe

There you have it - my top 6.  Honorable mentions include Pumpkin Pecan Sticky Buns, Pumpkin Gnocchi, and Pumpkin Pie Oatmeal. Mmm!


All of these recipes share one key ingredient - pumpkin puree! Check out my post on how to make your own puree, here: Pumpkin Puree Two Ways, and neither are from a can:

click image for tutorial

I'm off to Chicago to visit The Family, make pies, and take some time to give thanks for it all. Happy Thanksgiving, everyone!



What are you making this T-Day?

Pumpkin Pie Oatmeal, 3 ways

Pumpkin Pie Oatmeal, 3 ways - recipes in post

It's the week of Thanksgiving, and despite all the pumpkin packed foods I'm still all revved up! I thought I would share with you one last pumpkin recipe before the holidays, and what has been my breakfast for many of the chilly mornings this month.

Pumpkin Pie Oatmeal!


Granted, stirring pumpkin puree and spices into your morning oats is no new thing... so I decided I'd show you a few different ways to mix things up. These are a great way to use up that little extra pumpkin puree, and can easily be kept vegan and gluten-free - just be sure to use certified gluten-free oats if allergies are a concern.

The first, and my favorite, is the classic stove-top method. Why is it my favorite? Something about cooking everything together gives the spices a chance to mingle, introduce themselves, and become friends. Plus I like dishing it out of the pot and into my bowl, still steaming. Cooking it over the stove is a little more work if I'm just making breakfast for myself, but if you're cooking for more than one this is definitely the way to go.


Classic Pumpkin Pie Oatmeal
Serves 2 - easily made vegan and gluten-free

1 cup rolled oats
1 cup water - or coconut milk, almond milk, or other
1/2 cup unsweetened pumpkin puree
1 tsp. cinnamon, or to taste
1/2 tsp. nutmeg
1/4 tsp. ginger
pinch of cloves
pinch of salt
1/2 tsp. vanilla extract
maple syrup or brown sugar, to taste
dairy or non-dairy milk or cream, to taste
toasted pecans, walnuts, or shredded coconut, to taste

Method
In a small saucepan, combine oats, water, pumpkin, spices, and salt. Heat over medium, stirring frequently until the liquid begins to thicken. Reduce heat to low and continue cooking until the oats are tender. Remove from heat and stir in the vanilla extract. Serve with maple syrup, brown sugar, cream or non-dairy cream, and chopped nuts to taste. I like to get fancy and garnish with an extra dash of cinnamon or nutmeg, for style points.

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My second favorite way is the microwave. This is how I generally make my hot cereal, because of the convenience I'm lazy. A handful of oats, a splash of water, and a spin in the microwave - hello, hot breakfast!


Microwave Pumpkin Pie Oatmeal
Serves 1 - easily made vegan and gluten-free
Note that cooking instructions will vary depending on your microwave

1/2 cup rolled oats*
1/2 cup water - or coconut milk, almond milk, or other
3-4 TBSP unsweetened pumpkin puree
1/2 tsp. cinnamon, or to taste
1/8th tsp. nutmeg
1/8th tsp. ginger
small pinch of cloves
small pinch of salt
1/4 tsp. vanilla extract
maple syrup or brown sugar, to taste
dairy or non-dairy milk or cream, to taste
chopped pecans, walnuts, or shredded coconut, to taste

*Use regular rolled oats, not instant

Method
In a microwave-safe bowl, add the oats and water. Swirl to combine, then microwave on high for 1 minute. Keep an eye on things, because as the water boils the oats rise up considerably, and may overflow the bowl. This will depend greatly on your microwave, and the size of the bowl you use. If you plan to microwave more than 1 serving at a time, use a fairly large bowl. If the oatmeal reaches the top of the bowl, stop the microwave for a few seconds before continuing.
After about 1 minute (time will vary depending on your microwave) remove the oats, stir in the pumpkin, spices, and salt, and return it to the microwave for another 30-40 seconds, or until the oats are tender. Stir in the vanilla extract, then top with maple syrup or brown sugar, dairy or non-dairy milk or cream, and nuts as desired.

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Last but not least, are the ever-popular overnight oats. These are incredibly simple, and get mixed up the night before, which makes for a nice quick breakfast. The reason this isn't one of my top methods is because A., I never remember to make my breakfast the night before, and B., now that the weather is turning chilly I'm more inclined towards a hot meal that will warm me up. The advantage to these, however, is that they can be made in bulk and jarred up for a whole week of breakfasts - certainly a nice option to have!


Overnight Pumpkin Pie Oats
Serves 1 - easily made vegan and gluten-free

1/2 cup rolled oats
1/2 cup water - or coconut milk, almond milk, or other
3-4 TBSP pumpkin puree
1/2 tsp. cinnamon
1/8th tsp. nutmeg
1/8th tsp. ginger
small pinch of cloves
small pinch of salt
maple syrup or brown sugar, to taste
chopped pecans, walnuts, or shredded coconut, to taste
whipped coconut cream, to taste (because sometimes I like my breakfast parfait-style)*

*To make whipped coconut cream, refrigerate a can of full-fat coconut milk overnight. In the morning, flip can upside down, open, and poor off the 'skim' milk. Scoop out the fat left in the can and whip with a little sugar or spices to taste. I mixed in a little extra pumpkin puree to mine, but this is optional.

Method
In a small jar, or a bowl, combine all ingredients. Top with nuts if desired. I got all fancy and topped mine with coconut whipped cream and a dash of nutmeg, but I'll leave that one up to you. Put a lid on the jar, or place a small plate over your bowl, and refrigerate overnight. In the morning, viola! Instant breakfast.

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How do you like to make your oatmeal? When I'm not spicing things up with pumpkin, I like to stir in peanut butter, brown sugar, and banana slices. What are some of your favorite mix-ins? Tell me in the comments!

Pumpkin Pie with Pecan Streusel Topping - plus, the secret to making the perfect pumpkin pie

Pumpkin Pie with Pecan Streusel Topping - recipe in post

I'm thankful for so many things this year. I'm thankful for my family, my friends; the roof over my head and the food in my belly... oh, how I'm thankful for that! I am rich with love, and happiness, and all kinds of luxuries, which I hope never to take for granted.

I'm also thankful to be marrying a man who makes some of the best pumpkin pies I've ever tasted (among other things).




Okay, okay, so this is all old news - everyone says they make the best pies, or knows someone who does, so what gives? All the recipes look alike, and people end up debating over milk vs. cream, how many eggs, or how much sugar... when all of these things are, for the most part, personal preference. So how do you make a pie better than the rest, you ask? How can you elevate any pumpkin pie recipe from good, to great? I'll tell you.

Pumpkin Pi - this was my Jack-O-Lantern for Halloween

As shocking as it may seem, the key is in the pumpkin. I know I've preached these words before, but when it comes to pumpkin pie I can't say it enough - fresh is always best! Making pumpkin puree is beyond easy, and can make all the difference. The first time I made pumpkin puree, I literally licked the bowl clean. Sweet, flavorful, and a far cry from the mush that comes in a can.


I did a step-by-step photo tutorial on this very subject last year. I show two ways to make pumpkin puree - roasting in the oven, and steaming. For pies, or other sweet applications, I prefer steaming as it goes much quicker and results in a sweeter puree. The only downside is that steamed purees can be on the watery side, so you may find it necessary to strain out some of the water, or reduce it down in a pot over medium-low heat. You can check out my tutorial here: Pumpkin Puree Two Ways

The other big benefit of making your own puree is, of course, the seeds! Roasted pumpkin seeds are one of my all-time favorite snacks, not to mention they're incredibly nutritious. Instructions for roasting pumpkin seeds are included in the tutorial.

Whatever recipe you make this year, whether it be this one, another one, or something passed down through the family, I urge you to give fresh pumpkins a try. Just this once. Just to see if you like it.

Because you will.

 

While The Fiancé makes the filling, I bring the crust and pecan topping to the party.  We make such a team, he and I, and for that I am very thankful, indeed!


What are you thankful for this year? Tell me in the comments below!

 

Recipe notes: This pie uses milk instead of heavy cream, condensed milk, or creme fresh, making it a little lighter consistency than the average pumpkin pie. If you prefer a denser filling, you can try subbing the milk for something a little thicker, but I have not experimented with that myself.
We like our pie with fresh whipped cream. If you'd like to get really fancy, spruce up your regular whipped cream with a splash of bourbon or rum - just be sure to set some regular aside for the young'uns!

Update, Dec. 2nd - I've received a few comments from readers that this pie didn't work out for them... if you tried this recipe and had any problems with it, my apologies! I've made it a dozen times with no problems (except under-baking it once out of impatience). If you made this pie and weren't satisfied with how it turned out, please let me know - I would love to solve this issue!

Pumpkin Pie with Pecan Streusel Topping


Flaky Pie Crust
Makes two bottom crusts, or one top and one bottom

2 1/2 cups (350g.) all-purpose flour
1 TBSP granulated sugar
1 tsp. salt
1 cup (2 sticks, or 226g.) unsalted butter, chilled and cut into cubes
4-5 TBSP cold water, as needed

1 egg + 1 TBSP water, beaten (for brushing the crust)

Method
Whisk together the flour, sugar, and salt. Cut the cold butter into the dry ingredients using a pastry cutter, or a couple of forks, until the mixture has pea-sized crumbs.

Add 4 tablespoons water, and fold with a rubber spatula until the water is fully incorporated and the dough just holds together. Or, use your hands to squeeze and press the dough, but try to work quickly so the heat of your hands doesn't melt the butter. It may seem very dry at first, but keep folding and pressing the dough with and eventually it will come together. Depending on the humidity and temperature, it might be necessary to add another tablespoon of water.

Shape the dough into two equal sized discs, and wrap tightly in plastic wrap. Refrigerate for 20-30 minutes before rolling, or store in the fridge or freezer for future use.

Unwrap one disc of dough, and place it on a large sheet of parchment paper. Lay another sheet of parchment on top, and roll the dough between the two sheets. After a while the dough will stick to the parchment and become harder to roll out. When this happens, peel the top sheet of parchment away, then place it back down. Flip the entire thing, parchment and all, upside down and now peel away the second sheet of parchment. Place it back down and continue rolling until the dough big enough to cover your pie pan.

To transfer the dough to your pie pan, peel back the top sheet of parchment paper, and use the bottom sheet to flip the dough into the pan. Pull away the second sheet o parchment and press the dough into the corners of the pan, and trim/shape the edges. Keep prepared pie crust in the fridge until ready to fill.

Before baking, brush the edges with the egg wash. If you'd like, sprinkle the crust with some coarse sugar, or cinnamon sugar.

Tip: when I make pies for thanksgiving, I like to roll my crusts before-hand, then roll them into a long tube while still between the two sheets of parchment paper. Then I just keep them in the fridge until I'm ready to use. Let them warm up for 5-10 minutes before unrolling, then fill and bake!


Filling
Recipe from The Fiancé
Makes enough to fill one 10'' pie - if you're using a smaller pie pan, you will have a little extra

2 cups whole milk*
2 cups fresh pumpkin puree (click for tutorial)
3/4 cup turbinado sugar (or light brown sugar, loosely packed)
2 large eggs
2 tsp. vanilla extract
2 1/2 tsp. ground cinnamon**
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground ginger
1/8 - 1/4 tsp. cloves
1/2 tsp. kosher salt (or 1/4 tsp. sea salt)

*Can be substituted with half-and-half, or cream, for a richer pie
**We use rounded measurements on our spices, because we like things a little spicy. Feel free to adjust things to your liking

Method
First, make your pumpkin puree!

Preheat oven to 450f.

In a sauce-pan over medium heat, warm the milk until steaming (but not boiling!). Reduce heat to low and let cook 8-10 minutes, stirring occasionally. Remove from heat and set aside to cool.

Add the milk and pumpkin puree to your blender, and pulse to combine. Add in the sugar, eggs, vanilla, spices, and salt - blend well. If the mixture is still warm, let cool to room temperature before pouring into the crust. If you'd like to skip the blender, the ingredients can be whisked together in a bowl.

Pour into prepared pie crust, and bake at 450f. for 10-15 minutes. Reduce the temperature to 350f., and continue baking for another 40-50 minutes. If the crust begins to darken, wrap the edges in aluminum foil to prevent burning. If your oven heats un-evenly, rotate the pie part-way through baking.

Remove the pie from the oven and top with pecan streusel (recipe below). Return the pie to the center rack for another 10-15 minutes, or until the pecan topping is golden. The center of the pie should be slightly loose when jiggled, and will set up when cooled.

Let cool completely before serving. If the filling is still loose once cooled, the pie can be refrigerated to help it set up further.

Note: for single-serving, crust-free pies, pour filling into 4oz. mason jars and bake at 325f. until just barely set on top. Bake jars on top of a cookie sheet to catch any drips. Let cool, seal with lids, and refrigerate until ready to eat.

Tip: Filling can be made up to several days in advance - to save myself the hassle come Thanksgiving, I make my pie filling and store it in a large glass jar in the fridge. Note that the baking time may increase dramatically if you use chilled filling - I've had them take as much as twice as long to set up. Just remember to add the pecan topping at the very end of baking!


Pecan Streusel Topping
Inspired by this recipe (click for link)
Makes enough to top one 10" pie

2 TBSP all-purpose flour
1/4 cup light brown sugar, packed
1 tsp. vanilla extract
1 tsp. cinnamon
pinch of salt
2 TBSP unsalted butter, cold and cut into cubes
3/4 cup of pecans, roughly chopped (or walnuts, almonds, or a mix)

Method
Make the streusel topping while the pie is in the oven.

Combine flour, sugar, vanilla, cinnamon, and salt in a bowl. Cut in the butter until mixture looks like wet sand. Stir in pecans.

Crumble evenly over the pie towards the end of baking. Do not add to pie early on!


Serve with fresh whipped cream, and garnish with a dash of cinnamon or nutmeg, to taste.

My apologies for how close this is to Thanksgiving - I had all the right intentions for making this post a week ago, but had some kitchen mishaps slow me down. Better late than never!

Happy Thanksgiving, everyone!

Rum and Coke Cupcakes - release the Kraken!

Rum and Coke Cupcakes, with Rum and Coke Swiss Meringue Buttercream and Rum Spiked Caramel Sauce - recipe in post

Happy birthday to you! Happy birthday to you! Happy birthday dear Brother... Happy birthday to you!





As an outsider, downtown Pittsburgh is nothing short of a nightmare to navigate - in some areas, the ramps and bridges twist and bend like something out of an Escher drawing - but from the passenger's seat of my brother's car, the city is actually quite beautiful. Especially at night, the hillsides filled with lights shining down on the river, and the old architecture everywhere you look.

For The Brother's birthday, I made the trip from Michigan to Pennsylvania for the first time since, well, last year. Wow, really? We're just about as close as two siblings can be, but we live two very different lives, in two very different places... so when it came to getting something for him, I was a little stumped. What does he like, what would he want? I hadn't a clue.

The Brother in his Birthday Throne

Thankfully, a little birdy told me one of his favorite drinks is a rum and coke... and, more precisely, The Kraken black spiced rum. This was less than a week before his birthday, so with very little time to prepare, I decided to make him some Rum and Coke cupcakes. And a Kraken cupcake stand for presentation. That seems easy enough, right?

In old Norse myth, The Kraken was a legendary sea monster of leviathan proportions, lurking in the depths of the ocean and monstrous enough to take down entire ships in a single gulp. Presumably based on sightings of real giant squid, no one suspected that the wrath of these fierce creatures might be quelled by… cupcakes?

Let me start by saying - air dry clay, never again. That stuff is not designed for a sculpture of this magnitude. As the clay dried, it cracked and crumbled, and I was left to constantly patch the gaps and cracks. Still, I somehow managed to finish the cephalopod sea-creature just in time. Nearly ten pounds of clay later (and several wire coat hangers for support) my creation was complete. It even managed to hold the cupcakes, and a bottle of rum and coke, without collapsing!

   

From these angles you can see some of the wire supports

The really impressive thing, though, is that after taking some photos the whole thing made the trip to Pittsburgh in the back of my car with very little breakage. Success!

Loading it into the back seat... buckle up, Kraken!

All set up to surprise The Brother - I'm stoked!

The Brother was thoroughly impressed and surprised. His first course of action was to take the coke from The Kraken's grasp and pour in a shot of rum.

Then it was on to some cupcakes. Cheers!

As impressive as the presentation was, these cupcakes were still the star of the show. I spent an entire day testing recipes - five batches of cupcakes and half a bottle of rum later, I finally came up with something I liked.

I started by trying recipes for rum cake, and adding coke... then coke cake, and adding rum... then a couple recipes specifically for rum and coke cake... but none of them were what I wanted. Finally I started winging it on my own, using pieces of recipes I liked and franken-mashing them together into something truly amazing.

These cupcakes would be perfect for a 21st birthday celebration!

These are possibly some of the best cupcakes I've made. The coke flavor isn't very prominent, and if you were to eat one without being told you probably wouldn't say "rum and coke" right away - but once you know, you get it. The cake is lightly spiced, with a bit of lime, and the buttercream is rich with lots of rum and just a touch of brown sugar. The drizzle of rum spiked caramel sauce is just the cherry on top of an already delicious treat, and the recipe makes just enough for a little extra, perfect for drizzling over ice cream or dipping fruit slices.

I'm not a big drinker, but I have to say I'm quite proud of this recipe. It was hard not to eat all the cupcakes before they made it to Pittsburgh... willpower, that is my gift to you, Brother!

Recipe Notes: I used The Kraken black spiced rum for this recipe, and loved the smooth, sweet flavor. If you're using a different kind of rum you may want to reduce the amounts slightly (replace with more coke) depending on how harsh the flavor is. I suggest using a dark, high-quality alcohol for this recipe.
I made half of my cupcakes gluten-free, using my gluten-free flour blend (click for recipe). I replaced the flour one for one, and the cupcakes turned out perfectly!


Rum and Coke Cupcakes
Makes 18-20 cupcakes

2 cups (260g.) all-purpose flour (or gluten-free flour blend)
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. unsweetened cocoa powder
1/4 tsp. ground allspice
1 1/4 cups granulated sugar
1/2 cup (1 stick) unsalted butter, softened
1 tsp. lime zest (about 1 lime)
2 large eggs, room temperature
1 cup coca-cola (regular, not diet)
1/4 cup + 2 TBSP dark spiced rum (such as The Kraken)
1 TBSP lime juice (about 1 lime)
1 tsp. vanilla extract

For brushing:
4 TBSP coca-cola
2-3 TBSP dark spiced rum

Method
Preheat oven to 350f., and line a couple cupcake pans with liners. Set aside.
Whisk together flour, baking powder, baking soda, salt, cocoa powder, and allspice. Set aside.
Cream together butter, sugar, and lime zest until smooth and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
On low speed, add in the cola, rum, lime juice, and vanilla extract - the mixture will curdle and look very unappetizing, but that's okay.
Fold the wet mixture into the dry ingredients until just combined. Scoop into liners, filling about 2/3-3/4 of the way full.
Bake on the center rack for 13-15 minutes, or until springy on top and a tooth pic comes out clean.
Remove from the oven and let cool in the pan for 2-3 minutes. Brush tops with rum and coke mixture - be generous and go over them more than once - then transfer to a wire rack to finish cooling. Top with frosting and caramel sauce (recipe follows).



Rum and Coke Swiss Meringue Buttercream
Makes enough to frost about 40 cupcakes, or two batches

1/2 cup egg whites, room temperature (about 100g., or 3 large eggs)
3/4 cup (about 175g.) granulated sugar
1/4 cup (about 55g.) light brown sugar, packed
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature and cut into cubes
1/4 tsp. salt
1/2 cup coca-cola (regular, not diet
3-5 TBSP rum, or to taste (I may have spilled a little extra in, you know, accidentally)*

*The amount of rum you need may vary depending on the brand you use. I was able to add quite a lot, because The Kraken is so sweet and smooth.

Method
In a small pot, place the coca-cola over medium-low heat until reduced to about 3-4 tablespoons. Set aside to cool to room temperature.
Thoroughly clean a large metal bowl, or the bowl of your stand mixer, and your beaters or whisk attachment.  Wipe your bowl and utensils with a bit of vinegar or lemon juice to ensure no grease remains.
Set a small pot of water over medium heat, and bring to a gentle simmer.
In your bowl, combine the egg whites, sugars, and salt. Place over the pot of hot water and whisk gently but constantly until the sugar has dissolved, and the mixture reaches 145-150f.
Remove the bowl from over the pot, and begin mixing on high until white, fluffy, and cooled to room temperature.
Add the butter a few tablespoons at a time, beating constantly. Once all of the butter is added, your mixture may appear sloppy or curdled - this is normal, the frosting is not ruined! - keep beating. Continue mixing, stopping to scrape down the sides from time to time, until the buttercream becomes smooth and luscious.
Add the reduced coke, and rum to taste.

Swiss Meringue Buttercream can be made up to a week ahead, and stored in an airtight container in the fridge. When ready to use, bring to room temperature on the counter and then re-whip until smooth and fluffy. For a good step-by-step photo tutorial for Swiss Meringue Buttercream (it can be tricky if you've never made it before and don't know what it looks like) check out Sweetapolita's post, here.



Rum Spiked Salted Caramel Sauce
Makes about 1/2 cup

1/3 cup granulated sugar
1 1/2 TBSP water
1 tsp. light corn syrup, or brown rice syrup
5 TBSP heavy cream
1/2 TBSP unsalted butter
1-3 TBSP dark spiced rum
1/2 tsp. vanilla extract
Fleur de Sel, to taste (or sea salt)

Method
In a small sauce pan over medium heat, add the sugar, water, and corn syrup. Stir until the sugar dissolves, then increase heat to a boil. Cook, without stirring, until the syrup darkens to a deep amber color - the mixture will froth and bubble, so give the pan a swirl every once and a while to see it better and keep it from scorching.
Remove from heat, and add the cream and butter - the mixture will bubble vigorously. Add the rum, vanilla, and a pinch of salt. Cool slightly before tasting, and adjusting the salt as needed.
Let cool completely before drizzling over the cupcakes (if the caramel is hot it will melt the butter in the frosting). If the caramel becomes to stiff to drizzle, rewarm it slightly and stir in a little more cream.

Cupcake!

To the greatest brother there ever was, Happy Birthday!

- Lil' Sis

Chocolate Dipped Peanut Butter Meringue Cookies

Chocolate Dipped Peanut Butter Meringue Cookies - recipe in post

Leave it to me to take a wonderful, naturally fat-free treat and put a swirl of peanut butter through it and dip it in chocolate. I swear, I'll do it to anything. "Hey, that's a nice recipe you have there... have you considered adding peanut butter?"


Sometimes, when I'm bummed, I remind myself of all the people who have it worse than me... like those without food, shelter, or medicine... or people with peanut allergies. (Yes, I realize I'm a horrible person to suggest those things can be lumped into the same category. Moving on.)



I wrote about meringue cookies when I first made them about a year ago. I had never been a big fan, hence why I hadn't whipped up a batch before, but they're an old favorite of The Fiancé's. Since then, he's become a bit of a meringue cookie wizard... I leave him alone in the kitchen and next thing I know the house smells of cookies. And you know what? I love them. I start sneaking them out of the oven long before they're done, and a batch never lasts more than a day or two between the two of us. He's turned me into a Meringue-Cookie Monster!


As I mentioned before, I've been known to put peanut butter in just about anything. Adding it to meringue cookies poses a bit of a dilemma, though. See, meringues are nothing more than eggwhites, whipped with sugar and air... and peanut butter is primarily fat - the arch nemesis of eggwhites. Even a speck of grease can ruin a meringue mid-whip. So how is to done? Carefully!

I had seen this done with nutella, so I knew it had to be possible. The trick is to have your peanut butter soft and smooth (perhaps warmed slightly, but not hot), and to fold gently into an already sturdy meringue. I cut my peanut butter into the meringue with a rubber spatula, aiming for a streaky, marbled effect. This deflated the meringue some, but it held up just fine for piping and baking.

Once they were finished, I dipped the cookies in chocolate, then chopped peanuts. The ones you see in the photos, those are the ones that made it to the dipping faze. The rest never made it past the 90 minute mark in the oven. I tell myself, if I keep opening the oven door they'll just take longer... but that's never stopped me. Still warm and a little gooey inside, it's pretty much impossible not to go back for another, and another, and another...

Recipe Notes: when I first made meringue cookies, I went through a bit of trial and error. The first batch I made was loose and gloppy due to a lack of cream of tartar. I was also using corn starch to help stabilize the meringue when baking, but have since found it isn't necessary - just be sure your bowl and beaters are thoroughly cleaned before you begin. 
I've also changed a few other things from my first recipe, such as reducing the amount of sugar, and using a bit of turbinado (raw, unprocessed sugar that still has some molasses in it). This is what The Fiancé likes to use, and I can see why - the flavor is incredible! When he makes these cookies, he folds a few handfuls of chocolate chips into the meringue before baking... I swear, they taste just like chocolate chip cookies, except they're light as air! If you'd like to make them his way, simply replace the peanut butter with chocolate chips, and dollop your cookies with a spoon instead of piping them (or use a very, very large piping tip so the chocolate doesn't get jammed!).

Peanut Butter Meringue Cookies
Adapted from my first meringue's, here - inspired by these meringues, here
Gluten-Free

4 large egg whites, room temperature
1/2 tsp. cream of tartar
1/4 tsp. salt
3/4 cup granulated sugar
1/4 cup + 2 TBSP turbinado sugar* (or more granulated sugar)
1 tsp. vanilla extract
1/4 cup creamy peanut butter (or nutella, or other nut butter)

Optional, for dipping:
6-8oz. dark chocolate, melted
1 cup roasted/salted peanuts, finely chopped (or hazelnuts, or other)

*Turbinado sugar is raw, unprocessed granulated sugar. It might be possible to substitute some light brown sugar in its place, but I haven't tried this myself. If you aren't sure, or can't find turbinado sugar, you can replace it in the recipe for more granulated.

Method
Preheat oven to 200f., and line two baking sheets with parchment paper. If you plan to pipe your cookies, prepare your piping bag and set aside.

Before you make your meringue, be sure all of your equipment is clean. A glass or metal bowl is best, and you'll also need your beaters or whisk attachment. Wash everything thoroughly with soap and water, then fill your bowl with warm water, and a splash of white vinegar - this should eliminate any grease, and help to ensure you get a nice strong meringue. Swish your beaters around inside the bowl, then rinse and dry everything thoroughly.

Add both of the sugars to the bowl of your food processor, and spin until very finely ground, almost powdered. Depending on your processor, this may take a few minutes. Set aside.

To your clean and dry bowl, add the egg whites, cream of tartar, and salt. Beat on high until they just start to become white and fluffy. While mixing, add the sugar a few tablespoons at a time. Once all of the sugar has been added, the meringue should be thick, fluffy, and glossy. If not, keep beating until it is. Mix in the vanilla extract.

If your nut butter is particularly stiff or solid, warm it in the microwave for 20-30 seconds and stir until smooth. You do not want it to be hot!. Add the nut butter to your meringue and fold 3-4 times with a rubber spatula. Aim for a streaky, marbled look. Do not over-mix!

Pipe or dollop onto your cookie sheets, and place on the center and lower racks of your preheated oven. Bake for 1 1/2 - 2 1/2 hours. With meringue cookies, your goal is to dry them slowly, more than cook them. The time will vary greatly depending on the size of your cookies, and the humidity in the air. If they're still gooey or gummy in the center, pop them back in the oven.

When the cookies are almost done, turn off the oven but leave the trays in until mostly cooled. This will finish drying the meringues, and also help to keep them from cracking. Meanwhile, melt chocolate over a double boiler, or in 20 second intervals in the microwave, stirring in between until smooth. Chop nuts.

If any of your cookies have made it this far, dip them in the chocolate, then in the nuts, and set back on the parchment lined tray. Let sit until the chocolate has set, or place the trays in the fridge or freezer for a couple minutes. Enjoy!

Black Bean & Butternut Squash Chili - here's to comfort

Black Bean & Butternut Squash Chili - vegan - recipe in post

It was cold and windy here in Michigan this past week. Gusts of air blown in from the South-West, mere fragments of the storm raging there.

I think it's safe to say that Hurricane Sandy, and all the people effected by it, have been at the forefront of everyone's minds these past few days. No one was really prepared for just how fierce this storm would be. My cousin, an EMT in New Jersey, tells me there haven't been any deaths... but that without power, there are few stores or gas stations operational. It's amazing how much of a necessity electricity is, and without it my mind immediately jumps to scenes of post-apocalyptic zombie-land type movies. A bit of an exaggeration, but only a bit.

One of my favorite bloggers, Angela, has created a donation page for one of Red Cross' relief funds - you can see her post, here. For other ways to lend a hand, check out this article, "12 ways to help".

~

As is my usual reaction to most problems, one of my first inclinations was to make food. Sadly, this isn't something a big hearty meal can remedy... but for those seeking a little comfort, this chili might just be the ticket.

In my experience, chili is a very personal thing. Depending on where you grew up, and how you were raised, chili can mean a lot of different things to different people. In my house, my mom would make a giant pot of ground beef, beans, onions, tomatoes, and plenty of spices... then serve it up with all the toppings your heart desired. We could live on one batch of chili for weeks.

This Butternut Squash Chili is nothing like what I was raised on - it's vegan, for one, and the flavor is a warm mingling of cumin, coriander  and chipotle peppers - but I find it just as hearty and comforting. The recipe easily fills my large dutch oven, and the leftovers only get better and better. The Fiance and I ate this for days on end, and still I'm not tired of it.

Black Bean Butternut Squash Chili

Vegan, easily made Gluten-Free*

Adapted from Bon Appetit

1 1/2 TBSP olive oil

2 medium sweet onions, chopped

8-9 cloves garlic, minced

2 1/2 TBSP chili powder

1 TBSP ground coriander

1/2 TBSP ground cumin

big pinch of salt

2 14.5oz. cans fire-roasted tomatoes

1 pound dried black beans, rinsed well

1-2 canned chipotle chiles in adobo sauce, minced (I like it with just one, but you can use another, or add more of the adobo sauce from the can, to adjust the heat to taste)

2 tsp. dried oregano

2 1/2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 4-5 cups)

3 large carrots, chopped

1/2 cup quick cooking bulgur*

Salt and pepper, to taste

Optional, for serving:

Diced onions

Bell pepper

Fresh Cilantro

Vegan sour cream (or coconut cream)

Vegan cheese

Tortilla chips

*To make this chili gluten-free, I suspect the bulgur could be substituted with quinoa or other grain.

Method

Heat the oil in a very large pot (no less than 7 quarts) over medium-high heat. Add the onions and cook until soft and beginning to brown, 5-7 minutes. Add the garlic, chili powder, coriander, cumin, and a big pinch of salt. Stir for about a minute, or until fragrant.

Stir in the tomatoes (with juice), black beans, chipotles, and oregano. Add 10 cups of water. Bring to a boil, then reduce heat to low and cover, leaving the lid slightly ajar. Simmer until the beans are tender, stirring occasionally, about 2 hours (time will vary depending on the freshness of your beans).

Stir in the squash, carrots, and bulgur. Simmer over medium-low heat, uncovered, until the squash and bulgur are tender - about 30 minutes.

Season to taste with salt and fresh cracked pepper. Serve with the toppings of your choice - Enjoy!

Leftovers can be stored in an airtight container in the fridge for a couple of weeks, or frozen indefinitely.