Every year for Thanksgiving, we go to my aunt’s house for Thanksgiving dinner– and every year, I bring some kind of baked good to share. Over the years, I’ve developed some criteria to maximize people’s enjoyment of my creation: It has to keep well at room temperature, because the fridge is full already. It has to be easy and neat to eat, so people don’t have to get out plates or forks to get a piece. And it has to be a cake or loaf of some kind (rather than individually-portioned cookies, etc.) because while people are sometimes reluctant to grab an entire cookie or cupcake between meals, they’re always happy to slice off just a teeny-weeny bit to snack on as they pass by.
This bundt cake is perfect for the occasion– it’s got a dense, fine crumb that lets it hold together well when people pick up a slice, it’s not so sweet or decadent that people feel guilty about grabbing some, and it’s appropriately festive, being chock-full of cranberries and pecans. And yes, the flavor combination may sound familiar from my Cranberry-Orange Walnut Muffin recipe, but this cake is a lot richer and denser than the light, fluffy muffins, making it just the right dessert for a family event.
Happy Halloween, everyone!
My daughter’s class is having a Halloween party and has requested parent contributions to the menu– naturally, I volunteered to bring a dessert item, and asked her what she’d like me to make. After a little debate about ingredients and logistics, we decided on pumpkin muffin balls decorated to look like pumpkins. And I can’t wait to tell you about an awesome discovery I made with regard to decorating icing– but I’m getting ahead of myself.
I started off with my standard pumpkin muffin recipe, omitting the white chocolate chips and nuts. I doubled it, and baked up the batter in my trusty cake pop maker.
When we were invited to a pumpkin-carving party in anticipation of Halloween, I knew three things– 1) I was going to carve a fabulous pumpkin; 2) I was going to bring dessert; and 3) that dessert would also have to include pumpkin.
Last year for this event I made cupcakes– these cupcakes, to be exact— but while they were delicious and well-received, they were kind of a pain to transport in my two-tier cupcake carrier, while carrying a pumpkin. Also, cupcakes aren’t the ideal serving size for parties where there’s a buffet’s worth of food options– too big for people who want to sample multiple desserts. So this year I decided to solve both problems and make pumpkin bars.
I can’t believe I haven’t posted about these before– these are some of my very favorite cupcakes. Cupcakes that are soft and warm and full of chocolate; cupcakes that contrast the rich creaminess of ricotta with the slight bitterness of good marmalade; cupcakes that one of my coworkers has dubbed “the best cupcakes in the world.” And you can have them out of the oven and ready to eat in an hour.
The base of the recipe is from a lovely blog I read, Orangette, but I’ve tweaked it just a bit to make it a little more decadent (though you’ll still need to go out and buy ricotta). The result is fantastic– if you’ve ever daydreamed about crossing a fresh cannoli with warm chocolate cake, this is what you’d get. They’re wonderful as-is, but if you ever wanted to gild the lily, you could top them with a thin drizzle of chocolate ganache, and watch your dinner guests go into a chocolate coma!
I admit, this is just a riff on my Key Lime Pie Tartlets, but I did say at the time that it was possible to add whipped cream to the original recipe to make it fluffier– this is just another application of the concept!
Basically, I whipped 2 cups of heavy cream and folded it into the original mixture, which I augmented with additional lime juice, corn syrup, and sugar to balance out the flavors and keep the texture creamy when frozen. Add some graham cracker crumble and presto– instant key lime pie ice cream!
I was invited to a last-minute barbecue the other day, and with nothing in the house to contribute I was forced to scramble for a dessert idea! A quick survey of my fridge revealed a mostly-used can of tahini, and as luck would have it I had a decent-sized chunk left from a Trader Joe’s Pound Plus bar of dark chocolate. Clearly, brownies were in order.
I did a search online and found a frequently-lauded recipe for tahini-swirled brownies from Milk Street Magazine. I lifted the recipe in its entirety, though I admit to making a careless error and accidentally using 4 oz. of butter rather than 4 tablespoons of butter! Oops! Luckily it didn’t seem to hurt the recipe any– the interior of the brownie was moist and plushy in a way I’ve never seen in brownies before, and I really liked it. I’m tempted to keep the revision, but I’ve printed the recipe below as written so you can try the original. You’ll have to tell me how it turns out for you!
I know, I make a lot of mooncakes here on the blog, but they’re just so adorable that I can’t help it. These aren’t all that different from my chocolate-cherry mooncakes, using the same cake and crust recipes and the same general technique, so I suggest you check out that post for recipes and instructions. Still, I just had to post about these because the gooey caramel center was so neat!
I started with homemade chocolate cake, then crumbled it up fine and stirred in big globs of Nutella.
Did that get your attention? Thought so.