It’s fall, which in baking terms means pumpkin and spices and all things warm and cozy! That being said, while I’m perfectly happy to bake standard pumpkin muffins at home, when it comes to parties I always have to try something more interesting. That’s why, for a recent potluck, I came up with this recipe, which combines pumpkin and ginger and all those other spicy fall flavors with chocolate– and it was a great combination!
That being said, while I increased the original cake recipe by 50% to make a taller cake (big crowd expected), in retrospect I think this was a mistake– the cake-to-frosting ratio was off. I’ve reduced the cake amounts back down for this post, so your cake will not turn out as tall as the one in the photo– this will be a good thing! I’m kind of tempted to try to make this into cupcakes next time so I can really pile on the frosting– you should try it!
I was casting about for an idea of what to bring to a Halloween potluck when I came across a video showing someone unrolling some canned cinnamon roll dough, arranging the coils of dough in a pan to look like intestines, and then topping the dough with cherry pie filling to look like blood. It looked delightfully creepy, but since I’m not really a fan of canned cinnamon rolls I decided to go a step further and make the dough myself.
A little searching online turned up this fabulous recipe for a similar dough made with red velvet cake mix– brilliant idea! Unfortunately for me it didn’t turn out quite as planned– the dough was very soft and sticky,* and after I rolled it up with the filling it refused to unroll so I could form the intestine-coils. I ended up just pulling the dough apart and plunking it into the pan– I didn’t expect it to turn out well, but by the time it puffed up in the oven it looked pretty great, particularly with the addition of some edible eyeballs (canned lychees). Nevertheless, I’ve adjusted the flour/water ratio below so you’ll hopefully get dough that’s easier to handle!
I was looking at recipes the other day when I came across a recipe for tahini-oatmeal cookies– it billed itself as being vegan, gluten-free, and whole-grain, which ordinarily wouldn’t be in its favor, but it occurred to me that I probably had some leftover tahini in the fridge, so I decided to give it a shot. Sure enough, I had about an inch of tahini left in my jar– just enough to eke out the 1/3 cup necessary for the recipe– plus a few spoonfuls of almond flour leftover from my aquafaba macarons, so it was clearly fate!
Since there was no additional fat in the recipe the dough went together quickly, though it didn’t spread at all in the oven so the resulting cookies ended up a bit too doughy to qualify as “cookies” in my book. I think next time I’ll flatten them out a bit more and hope they crisp up around the edges. I do appreciate the tahini flavor, though, which (as I’ve said before) goes excellently with dark chocolate, and is helped along by a healthy dose of salt. Oddly enough, the combination of tahini and oats reminds me a bit of walnuts, which would also go excellently in these cookies if you so desired.
In case you couldn’t tell, I kind of have a sweet tooth. But while I’m willing to put in hours of work and sacrifice the cleanliness of my entire kitchen to make something special and fancy (and often French), when it comes to everyday baking I prefer recipes that are quicker, easier, and don’t require quite as much washing up afterwards.
Enter this plum crumbcake. I cobbled it together when I had a surfeit of plums and wanted something tasty for breakfast one morning, and while it still uses a few different bowls, at least it doesn’t require creaming butter or separating eggs.
The finished cake is dense and moist, with a nice crunch on top from the almonds– they really do make the cake extra-delicious, don’t omit them– and of course, nice jammy pockets of plums. If I were to make it again, I might cut my plums in sixths or even quarters rather than eighths, just to amp up the fruit-to-cake ratio, but it’s perfectly fine (and probably more sliceable) this way as well.
I love macarons. They’re beautiful, delicious, and lend themselves to all kinds of flavor combinations. Unfortunately they also take a bunch of egg whites, which I rarely have available without wasting yolks, and I hate waste. Which is why, after I made a chickpea dish the other night, I saved the chickpea brine to make something out of.
What do macarons have to do with chickpea brine, you ask? Everything. Because apparently (and this is something I only recently discovered, though it’s been a thing for a while) you can treat chickpea brine like egg white and it will whip up into a meringue! Amazing! You do have to reduce the brine by 50% first to get it to fluff up properly, but that part is easy.
I will note right now that to make the macarons with my aquafaba, I used my standard macaron recipe, which you can find here.
Anyway, I reduced my brine, chilled it, and it whipped up beautifully, making a perfect meringue.
It also made a lovely magma-like macaron batter.
That being said, when I followed the directions of several tutorials and baked my macarons at a very low temperature (250 degrees F) to avoid making the tops crack (apparently a danger with aquafaba macarons), the macarons themselves turned out rather flat. No feet!
I tried my last pan at my usual macaron temperature (350 for 2 minutes, then crack the oven door and bake for another 8-10 minutes) and they got feet, but they also rose unevenly and cracked, so I guess the correct temperature is something around 300.
I’ll have to try again at some point, but for now you can at least be assured that these will be smooth on top at the lower temperature.
Once they were baked and cooled, I sandwiched the shells with my latest chocolate fudge frosting and a dollop of Nutella, then let my daughter roll the sides in sprinkles and paint the tops with food coloring.
Okay, I admit that I kept a few to paint myself so they’d be extra-pretty, but I always do that when I have little helpers in the kitchen! The results were delicious– just like normal macarons!– so I will definitely be trying these again the next time I make something with chickpeas in it!
As I mentioned in my previous post about fudge frosting made with ganache, I’ve been experimenting with frostings lately– specifically, chocolate frostings. And while the ganache frosting ultimately came out as the winner I have to put in a good word for this one, which intrigued me due to the unique use of a food processor rather than the stand mixer– it promised to be done in seconds, which seemed like it would be convenient for a quick recipe. On the other hand, it also called for softened butter (which always takes a while) and melted and cooled unsweetened chocolate, which not only takes a little time due to the cooling of warm chocolate, but also uses what I consider a specialty ingredient– unsweetened baking chocolate (I usually keep bittersweet in my pantry). Still, it was interesting enough for me to give it a shot.
The resulting frosting was amazingly smooth and silky, though not particularly fluffy– an expected side effect of the food processor, which doesn’t beat much air into the frosting– and as promised it came together in 60 seconds flat. The chocolate flavor was excellent as well, so I would definitely recommend this for when you want a denser frosting that doesn’t need a mixer.
So, once I’d made my cake layers, my fudge frosting, and a peanut butter cream cheese frosting (no real recipe here, I just beat together 4 oz. each of butter and cream cheese, added about 3/4 cup of peanut butter and a splash of vanilla, and then added powdered sugar until the texture was right), it was finally time to assemble the cake.
First, I removed my frozen cake layers and set them on the counter to thaw. After about 45 minutes they were cold enough to be firm but thawed enough to be workable, so I used a long, serrated knife to level off the tops. I stacked them with peanut butter frosting and ran a thin crumb-coat over the whole thing before setting it in the refrigerator to chill for another 20 minutes or so. At this point I will note that I made a mistake in using crunchy peanut butter (what I had on hand) for the frosting, because peanut chunks do not make for a smooth crumb coat. Oh well…