Grand Champion Pumpkin Bread

This week I thought I would share with you a great recipe for pumpkin bread. I know it seems a little off season for this time of year but I had some cans of pumpkin that were just waiting to be make into something. It is always very moist and makes a great breakfast or brunch treat. I got this recipe from my boyfriend's Mom, Jayne. The recipe is quite large and makes 2 loaves so I always end up sharing it with people. I hope you enjoy it!

Grand Champion Pumpkin Bread

Yield: 2 – Loaves or 1 9x13 inch pan

3 1/3 C. Unbleached Flour

4 Eggs

2 3/4 C. Sugar

1 tsp Baking Powder

1 1/2 tsp Salt

2 tsp Baking Soda

3 tsp Cinnamon

2 tsp Nutmeg

2 C. Pumpkin – Canned

3/4 C. Oil (Vegetable)

3/4 C. Water

1.       Preheat oven to 350 degrees.

2.       Combine flour, baking powder, baking soda, salt and spices in a large bowl.

3.       Combine eggs, pumpkin, oil and water in a separate bowl.

4.       Add wet ingredients to the dry ingredients.

5.       Mix by hand until well combined and no lumps remain.

6.       Pour into a greased 9x13 inch pan or 2 standard loaf pans.

7.       Bake at 350 degrees for 40 minutes or until a toothpick inserted in center comes out clean (may be longer for the 9x13 inch pan)

Grilled Pizza with Sausage and Peppers

This weekend brought some more summer-like weather so I thought grilling would be a fun way to enjoy it. Grilled pizza is so delicious I couldn't resist the urge to make some. I par-bake my crust to save myself from the possibility of losing my dough through the grates in my grill. I usually just finish the pizza on the grill to get the smoky, slightly charred, flavor and extra crispy crust. You don't have to make your own crust, you can buy it from the store to save time but I love this recipe that I've adapted from Wolfgang Puck's recipe. I added more honey to it because I like my crust a little sweeter, you can certainly reduce it back down to 1 tsp. if you don't enjoy a sweeter crust. You can go wild with various toppings if you like just make sure that they have been at least partially cooked beforehand and fully cooked if you are using a raw meat. The finishing on the grill won't cook the toppings fully, really it will just warm them and melt the cheese.

Crust:

1 package dry active yeast

1 tablespoon honey

1 cup warm water (105 to 115 degrees F.)

3 cup all-purpose flour

1 teaspoon salt

1 tablespoon extra-virgin olive oil, plus more for brushing

Toppings: Sauté the peppers, onion, mushrooms and sausage together until meat is fully cooked

1 package shredded mozzarella cheese or shredded fresh mozzarella

1 Red Bell Pepper (chopped or sliced)

1 Yellow Bell Pepper (chopped or sliced)

1 Sweet Onion (chopped or sliced)

1 C. Mushrooms (sliced)

½ lb. Mild or Hot Italian Sausage

Thyme

Brushing “Sauce”: Whisk these together and set aside to marry the flavors while you prepare the dough

1 Tbsp. Balsamic Vinegar

¼ C.. Olive Oil

1 Clove Garlic (minced)

Salt and Pepper to taste

Directions:

In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. Let stand for 10 minutes.

In a mixer fitted with a dough hook, combine the flour and the salt.

Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low for about 5 minutes.

Cover bowl with a damp towel or plastic wrap and let it rise in a warm spot for about 30 minutes.
Place a pizza stone on the middle rack of the oven and preheat the oven to 450º F. Divide the dough into 4 balls.

Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.

Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with outer border a little thicker than the inner circle.

Lightly brush the inner circle of the dough with oil and arrange the toppings.

Using a lightly floured baker’s peel or a rimless flat baking tray, slide the pizza onto the baking stone and par-bake for 5 to 10 minutes.

Brush the hot crust with the oil and vinegar mixture, spread the cheese in a thin layer and top with peppers, onions, mushrooms, sausage and sprinkle with the thyme.

Transfer the pizza to the grill using a pizza peel or a flat sided cookie pan. Grill on low or indirect heat for 8-10 minutes. The crust should have a nice browning but not be burnt. Keep an eye on it as it cooks to make sure it is not getting over done.  Remove from grill and serve immediately.

Chocolate-Covered Strawberry Cupcakes

I recently checked out a wonderful book from the library, Rose's Heavenly Cakes by Rose Beranbaum. This book has some fantastic recipes that she has developed over the many years she has been baking and studying pastry.  This week we have been blessed with very warm weather and it feels like early summer rather than early spring. I was looking for something light and fresh to bake and I found it! Using Rose's recipe for Chocolate-Covered Strawberry Cake, I was able to create these light and flavorful cupcakes. Perfect for spring some spring-time indulgence! Believe me, they will melt in your mouth.

Here is the recipe:

Makes about 24 cupcakes


Cupcake Batter
8 oz. White Chocolate - Containing Cocoa Butter
6 Large Egg Whites -Room Temp.
1 1/2 C. Milk Divided
1 Tbsp. Pure Vanilla Extract
4 C. Sifted Cake Flour *(I use Softasilk but you can also use Wondra)
1 1/2 C. Superfine Sugar
5 1/2 Tsp. Baking Powder
1 Tsp. Salt
12 Tbsp. Unsalted Butter

1. Preheat oven to 350F - Move rack to lower 1/3 of oven.
2. Melt the white chocolate in microwave at 15 second increments, stirring after each increment until completely melted. Or use another method - Here is link to explain them that I found very helpful http://ghirardelli.com/bake/chocolate_melting.aspx
3. Mix the liquid ingredients - Egg Whites, 1/3 C. Milk, and Vanilla until combined.
4. Make the batter by mixing the flour, sugar, baking powder and salt with a mixer for 30 seconds. Add the butter and remaining milk. Mix on low speed until moistened. Continue mixing on medium beat for 1 1/2 minutes. Scrape the sides of the bowl.

5. Gradually add the egg mixture to the batter until incorporated.
6. Add the melted white chocolate.
7. Divide the batter between the cupcake pans.
8. Bake for 20-30 minutes or until golden brown..
9. Cool and prep for filling by cutting a hole in the top of the cakes.

Strawberry Mousseline Filling:
2 1/2 Sticks Unsalted Butter
3 Large Egg Whites - Room Temp.
2/3 C. Sugar Divided
3 Tbsp. Water
1/4 plus 1/8 Tsp. Cream of Tartar
2/3 C. Strawberry Preserves
1/2 Tsp. Vanilla Extract
3 drops Red Food Coloring (Optional)

1. Beat the Butter
2. Prepare the Egg Whites
3. Heat 3 Tbsp. water with 3 Tbsp Sugar in a small heavy sauce pan. Heat on medium until mixture starts to bubble, stirring constantly. Reduce heat to low.
4. Beat the egg whites with a whisk attachment on medium until soft peaks form. Add the cream of tartar and continue to beat until medium peaks form and gradually add the remaining 3 Tbsp. sugar until stiff peaks form.
5. Bring the sugar mixture to a boil for a few more minutes - instant read thermometer should read about 250F. Transfer to a heat proof glass measure.
6. Add the syrup to the egg whites by slowly pouring a little at a time and then beating for 5 seconds after each addition. Scrape the sides down to make sure that there isn't syrup sticking to the sides of the bowl. Put the meringue in the refrigerator for 5 minutes to cool to 70F.
7. Beat the meringue into the butter. Beat the butter with the whisk attachment for 3 minutes. Add the meringue to the butter and beat for 2 minutes. It will look curdled at first but should come together. If it starts watering out, return the mixture to the refrigerator for a few minutes to cool a bit more and try mixing again. Or use an ice bath until the bowl to cool as you mix it.
9. Fill the cupcakes with the mousseline.

Miss Irene Thompson's Dark Chocolate Frosting:
3.5 Oz. Fine-quality unsweetened or 99% cacao chocolate, chopped
3 Oz. dark chocolate, 60-62% cacao, chopped
3 1/2 Tbsp. Unsalted Butter
1 C. Light Corn Syrup
2 Tsp. Vanilla Extract

1.  Melt the butter and chocolate over a double boiler. Remove from heat.
2. Add the Light Corn Syrup.
3. Add the Vanilla.
4. Stir until completely incorporated and cool.
5. Frost the cupcakes!