Tuesday, November 9, 2010

Pumpkin muffins

One of my favorite pumpkin recipes last year was a pumpkin muffin recipe I found from Erin Cooks.  The muffins come out moist and puff up and crackle on top just the way I like them.

I recently revisited the recipe. There are a few more pumpkin muffin recipes I want to try out this Fall, but this one is pretty good.

Pumpkin Muffins (slightly adapted from Erin Cooks)

Yields: 1 dozen muffins

Ingredients
2 eggs
3/4 cup sugar
7 oz pumpkin puree
1/2 cup vegetable oil
1/4 cup unsweetened applesauce
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt

Directions

1. Preheat the oven to 400º.  Whisk together the flour, baking soda, salt, cinnamon and baking powder in a medium bowl.

2. In a separate bowl, beat the eggs, sugar, pumpkin, applesauce and oil until smooth.

3. Pour the pumpkin mixture into the dry ingredients and stir together until completely mixed

4. Grease a muffin tin or fill your tin with cupcake papers. Fill with batter until they are 2/3 of the way full.

5. Bake for approximately 15 minutes.

Monday, November 8, 2010

Lemon Bundt from Nothing Bundt Cakes


Nothing Bundt Cakes
12205 Scripps Poway Pkwy, Ste 104
Poway, CA 92064
(858) 566-2863
http://nothingbundtcakes.com

This weekend I was in San Francisco attending the Foodbuzz Festival.  It was a fun, busy weekend full of an insane amount of food, which I’ll be blogging about soon after I finish going through and organizing my photos.


Since I was going to be in San Francisco, I stayed with my parents. BF and I brought back a cake from Nothing Bundt Cakes for them.  I’ve tried cakes out from them before and blogged about it here.  Since then I’ve been back a couple times. The cakes have really grown on me, though they are on the sweet side.

Nothing Bundt Cakes is a popular chain of bakeries offering full sized bundt cakes and mini bundtlets.  The chain has popularized bundt cakes, making them almost as trendy as cupcakes.  These bundts make great gifts and are adorably packaged.

The cakes are super moist and super dense. I was surprised at how heavy the 10 inch cake was.  We chose a lemon cake because my parents like lemon.  So far my favorite flavor has been chocolate chocolate. I’m not too big of a fan of lemon, but I did have a small piece of this and thought it was pretty good. My parents liked it too, though they found it too sweet, which they often do.

Sunday, November 7, 2010

Pumpkin mochi

I’ve been working on trying to create a pumpkin mochi recipe. Every year I make pumpkin mochi cake, and I plan on making it again this year, but I also wanted to try making individual pumpkin mochi balls.

My first attempt was a few weeks ago using the microwave method. They tasted good, but the dough didn’t come together well. When I shaped them into balls, they kept sagging down like a sad lump. The dough was also super sticky and so I had to dust them with a lot of cornstarch. As a result, the bright orange color of the mochi was hidden by the cornstarch.

So then I thought of boiling the mochi, for a more stable ball.  There is a chinese dessert, sometimes referred to as sticky rice balls or glutinous rice balls, which is boiled mochi/glutinous rice flour.

While these held their shape much better, they also came out a much lighter shade of orange than I wanted to and the flavor of pumpkin was practically non-existent.

I plan on experimenting with this more in the kitchen. I may try a steamed version and also may try the microwave method again.

Boiled Pumpkin Mochi Balls

Ingredients
1 cup sweet glutinous rice flour or mochiko flour
approx 5 tablespoons water
1/4 cup pumpkin puree
1/4 cup sugar

Directions
1. Pour all the ingredients into a bowl and mix. You may need to add more water to the dough. The dough should be sticky, but if you touch it, it should not stick to your hands. Add enough water until the dough comes together and doesn’t stick to your hands.
2. Take small chunks of dough and roll them to form balls.
3. Boil a small pot of water and drop balls in after water begins to boil. Let them cook for approximately one minute.  The balls should float to the top.
4. Pour out the hot water and rinse the balls in cold water to cool them down. Then let them sit for about an hour to cool.
5. When the balls have cooled, scoop them out and place them in mini cupcake liners. The mochi balls should be eaten the day of. The next day they will lose their chewiness. Do not refrigerate, as the dough will completely lose its chewy texture.