Pumpkin Cupcake with Maple Cream Cheese Frosting

Pumpkin Cupcake with Maple Cream Cheese Frosting

Oh, Pumpkin. The best time of the year.
Well, until Peppermint season comes around.
So, let's enjoy pumpkin season with these "Pumpkin Snack Cake baked in Cupcake cups and topped with Maple Cream Cheese Frosting." Kinda a long name, but that's what this is. It's not a true cupcake (which I feel should be lighter) - it's has a denser consistency. Not that that's bad! I love snack cakes...thus, with the muffin/snack cake texture, this is perfect 24 hours/day - including breakfast!

This cake uses a whole can of pumpkin - very pumpkin-y flavor. I've made it as a snack cake, but the cupcakes are easy to bake and serve. And they look all pretty!

The recipe is adapted from Everyday Food from the Martha Stewart empire (I really miss this cooking magazine) and it was baked on the PBS Everyday Food show back in the day.

The consistency is more snack cake/muffin. I like that in a pumpkin cake - you should taste and feel the pumpkin!

I made a Maple Syrup Cream Cheese Frosting. The original recipe had honey but I used maple syrup instead and added some powdered sugar to stiffen it so it was "pipeable" (that's totally a word, right?)

A lot of non-bakers don't believe me, but it is so much faster to pipe frosting with a big tip than spread it with a butter knife or offset spatula. I use disposable plastic piping bags and that makes it super easier.

As you can see, I'm kinda crazy about pumpkin and Trader Joe's is too! Have you tried the Pumpkin O's? I'm addicted. And that Pumpkin Brittle? OMG. So good. To tell the you truth, I was going to break off pieces of the brittle and put it on the frosting...but I didn't want to use all the brittle! (sorry co-workers). I love the Pop-Tarts and Pumpkin Butter every year. Oh, and the Pumpkin Mochi Ice Cream? YUM. The Pita Crisps aren't life changing - I'm going to skip them next time. I haven't tried the soup yet.

Celebrate Pumpkin Season by making these pumpkin treats!

Pumpkin Cupcake with Maple Cream Cheese Frosting
Adapted from: Everyday Food Pumpkin Spice Cake with Honey Frosting

1/2 cup (1 stick) unsalted butter, melted
2 1/2 cups (350 grams) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin-pie spice (I used Trader Joe's Pumpkin Pie Spice). The original recipe says you can also use: 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
2 large eggs
1 1/2 cups (300 grams) sugar
1 can (15 ounces) solid-pack pumpkin puree (I used Trader Joe's organic pumpkin puree)

Frosting
1 stick (4 ounces or 1/2 cup) butter, softened
1 block (8 ounces) cream cheese, softened
1 cup powdered sugar
3 Tablespoons maple syrup

1. Preheat oven to 350 degrees. Prep muffin tin with liners. I got 17 muffins from this recipe. (Original recipe bakes in a 9-inch square pan).
2. In a large, whisk together flour, baking soda, salt, and spices.
3. In a medium, whisk together eggs, sugar, butter, and pumpkin puree until combined.
4. Fold together the wet and dry ingredients until combined. Don't overmix.
5. Fill muffin cups. I use an ice cream scoop.
6. Bake until a toothpick inserted in center of cake comes out clean. 25-30 minutes. Cool completely before frosting.

Frosting
1. In a mixer with paddle attachment, cream the butter and cream cheese together until well blended.
2. Add maple syrup and powdered sugar and blend until smooth.
3. Pipe or spread on the cupcakes.

Meyer Lemon Glazed Cookies

Meyer Lemon Glazed Cookies

Our coasts in the US are polar opposites right now. Los Angeles has been going through another heatwave...we've been in the 80's. And the East Coast is getting hit by a snow storm. What to do?

Make cookies. That's the answer for everything.


My parent's have a great Meyer Lemon tree and come winter, it's bursting with lemons. Meyer Lemons are very fragrant and sweeter than your regular lemon. They've gotten super popular in recent years and they deserve the attention! I hope you are able to find some...and I hope they are from California.

This is a simple cookie to make. I made it while watching Sherlock. Oh, I love that show. Don't you? I tried really, really hard to stay up to watch it after Downton, but didn't make it so I watched it the next day while baking these cookies.

I made smaller cookies - the original recipe from Martha Stewart has about double the yield.

Both the cookie batter and the glaze include lemon zest.

Fresh from the oven. Let them cool completely before glazing the cookies.

After glazing the cookies, let the cookies rest for an hour so the glaze sets up.

Recipe: Meyer Lemon Glazed Cookies
Adapted from: Everyday Food/Martha Stewart Glazed Lemon Cookies

2 cups (280 grams) all-purpose flour
1/4 teaspoon baking soda (original recipe was 1/2 teaspoon)
1/2 teaspoon salt
1 tablespoon finely grated meyer lemon zest (I used two meyer lemons)
2 tablespoons fresh meyer lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup (200 grams) granulated sugar
1 large egg
1 teaspoon pure vanilla extract

Lemon Glaze
2 cups confectioners'/powdered sugar
zest of 1 meyer lemon (about 1 Tablespoon)
1/4 to 1/3 cup fresh meyer lemon juice

Directions:
1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together flour, baking soda, and salt.
2. In a small bowl, mix the sugar with the lemon zest until damp and fragrant. This will release the lovely meyer lemon flavor.
3. In an electric mixer with paddle attachment, cream the butter with the lemon zesty sugar until light and fluffy, occasionally scraping down the sides. Add egg, vanilla, and lemon juice and beat until combined. It may look curdled but that's okay.
4. With mixer on low, beat in flour mixture until just combined.
5. Drop dough onto cookie sheets (I line my half-sheet pans with parchment paper). I used a small cookie scoop and got 42 cookies. The originally recipe uses one heaping tablespoon and yields 24 cookies.
6. Bake until edges are golden, 12-15 minutes for small cookies or 15-20 minutes for larger cookies, rotating sheets halfway through. Let cool 2 minutes on cookie sheets, then transfer cookies to a wire rack to cool completely.
7. To make the glaze: Whisk together the powdered sugar, lemon juice and zest until pourable. Spread glaze on the cooled cookies and let sit for an hour until the topping is set.

Chocolate Rice Krispies or Crispy Chocolate-Marshmallow Treats - Everyday Food

Chocolate Rice Krispies with Bittersweet Chocolate Drizzle

Happy Tuesday! I'm in complete denial that Christmas is coming soon. Complete denial. I turned on the TV and saw "It's a Wonderful Life" playing...and wondered why they were showing that! I think Los Angeles' recent heat wave (it was 80+ degrees) didn't help any. But today it will be freezing ;) with temperatures below 70 degrees! Bundle up Los Angeles! So, the little Santa hat on these treats is the start of my holiday spirit.

The official name is Crispy Chocolate-Marshmallow Treats thereby avoiding all mention of name brands. But everyone knows it's Chocolate Rice Krispies made with Valrhona Dutch Cocoa and Trader Joe's Bittersweet Chocolate.

My oven is still out of commission. Ugh. Sorry for the lack of Tuesdays with Dorie today, but here is another no-bake treat. (Dude, remember yesterday's Christmas Jello? It was mentioned on the LA Times Food section blog, The Daily Dish! So cool!!)

Add cocoa powder to your usual Rice Krispies treat and top with a bit bittersweet chocolate. What can be easier? In the holiday season, you can even toss a few Christmas sprinkles on top!

I put them in individual cupcake holders (I buy them in 500 count packages at the restaurant supply store) to make them easier to grab at the library.

Have a great day! - mary the food librarian

Recipe:
Crispy Chocolate-Marshmallow Treats - Everyday Food 

• I used a restaurant 1/4 sheet pan
• Be sure to let the chocolate drizzle set before trying to wrap it in plastic...just sayin'
• I cut mine smaller and got 48 little squares

Peanut Butter Chocolate Chunk Cookies, or Countdown to 40 Giveaway - I'm 39 7/12 years old!

Happy Pre-Birthday.
To me.
Damnit.

I'm turning 40 in five months. I'll be honest with you and say I'm a little weirded out by this one. I'm THAT person who just loves birthdays. But this one is taking some getting used to...although I just heard 40 is the new 30.

So, to get into the groove, I'm starting the birthday celebration NOW. In my 30's.

I'll be giving something away each month before my December 7, 2010 birthday.

And don't I know how to get this party started? Yes, by buying myself this cool serving tray at Crate & Barrel. Only $9.95! I'm frugal and 39 7/12!

For the "5 month" countdown, I'm giving away a $39 7/12 Amazon gift card to one lucky winner! ($39.58 US Dollar gift certificate to Amazon.com) To enter, just leave a comment (if you aren't connected to a blog, leave your email address). Deadline is Tuesday, July 13, 2010 at midnight PDT. **Updated: Contest is closed. Congrats to Vicki #8 who won!**

Here are 39 7/12 peanut butter chocolate chip cookies!

Recipe:
I've made these Peanut Butter-Chocolate Chunk cookies before, but they are a true favorite. This time, I used Cadbury Dark Chocolate Chips that my cousin brought back from a trip to Ireland.

Peanut Butter-Chocolate Chunk cookies (adapted from Everyday Food - Martha Stewart empire)

My printable recipe here

1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 cup peanut butter (smooth or chunky) (I used Jif smooth. I really like the smooth PB for this recipe)
4 tablespoons ( 1/2 stick) unsalted butter, room temperature
1/2 cup packed dark-brown sugar (I've made it with both light and dark brown sugar)
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate, cut into chunks (I've used Nestle chips, chunks and Cadbury dark chocolate chips...all with delicious results!!)

1. Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. With a Kitchen Aid and paddle, beat peanut butter, butter, and sugars until light and fluffy...about 3 minutes. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
2. Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. I used half-sheet pans and a Silpat or parchment paper. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

SoNo Bakery Brownies - John Barricelli

SoNo Brownies

The nice guy on Everyday Food and Everyday Baking, John Barricelli has a new cookbook, The SoNo Baking Company Cookbook, named for his South Norwalk, Connecticut bakery.

My friend, Mary of Popsicles and Sandy Feet has even been to the bakery! Since it is a little far for me to drop in, I made the SoNo Brownies on page 86 of his book.

This is a really easy recipe. Quick and easy. You make it in a pot, not a KitchenAid. I love making stuff on the stove. It makes me feel like I'm actually cooking...since I do very little real cooking. :)

Made with cocoa and chocolate chips, this is a nice and rich brownie.

These were a big hit at work. I really liked them and will make them again for sure.

Recipe:
Click here for printable copy
Adapted from The Sono Baking Company Cookbook: Amazon or WorldCat (see if your library has it)

SoNo Brownies
1/2 c all purpose flour
1/2 c unsweetened cocoa powder (I used Penzy's Dutch cocoa)
1/2 t salt
1/4 t baking powder
Pinch of baking soda
1/2 c (1 stick) unsalted butter
1 c sugar
1 T light corn syrup
2 large eggs, room temp (To bring them to room temp quickly, place in a bowl of warm water for 5-10 minutes)
1 T vanilla extract
1 C semisweet chocolate chips (I used Nestle semi-sweet chocolate chips)

1. Use an 8-inch square baking pan. Butter or spray. I lined mine with parchment paper.
2. Preheat over to 350 degrees.
3. Whisk together flour, cocoa, salt, baking powder and soda.
4. In a medium saucepan, melt butter over low heat. Remove the pan from the heat. Add the sugar and corn syrup, whisk to combine. Whisk in the eggs, one at a time. Whisk in vanilla.
5. Fold in the dry ingredients. Fold in the chocolate chips. Don't overmix.
6. Pour into pan, smooth the top. Bake until toothpick comes out clean, about 30 minutes.
7. Cool in pan and then eat!! Enjoy!

Girl Scout Thin Mint Brownies

Girl Scout Thin Mint Brownies

NPR has a collection of "Driveway Moments" - those stories so compelling you find yourself sitting in the car to catch the end of the piece. I have often found myself in that situation, along with "Cry on the Freeway Moment" (damn you, Storycorp).

Today, I had a NPR Baking Moment.

All Things Considered had a story about Girl Scout cookies and how you can bake & cook with them. Samoas Fried Shrimp, anyone? See here for the story and taste test. By the way, I have new respect for host Michele Norris because she too hates coconut :)

The Girl Scout website has Thin Mint Brownies, but they use a boxed brownie mix. I made the brownies from scratch and added Girl Scout Thin Mints.

I think it is appropriate to make Brownies with Thin Mints because that was my maximum level of participation. I never made it Girl Scouts...so I'll be a Brownie forever. ;)

I took Everyday Food's (Martha Stewart empire) Chocolate Chip Brownies recipe, deleted the chocolate chips, and added a sleeve of Thin Mints. It is triple chocolate: melted bittersweet chocolate, cocoa powder and the Thin Mints!

I purchased these cookies from my college roommate's awesome girls, Lucia and Julia.

Last year, I made Girl Scout Thin Mint Chocolate Cupcakes with cream cheese frosting. Post here.

Recipe:
Girl Scout Thin Mint Brownies
Adapted from Everyday Food's Chocolate Chip Brownies recipe

Printable recipe here

1 cup all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder (I used Scharffenberger Natural cocoa powder)
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into pieces
8 ounces semisweet or bittersweet chocolate, chopped (I used bittersweet chocolate)
1 1/4 cups sugar
3 large eggs
1 sleeve Girl Scout Thin Mint cookies, chopped. (Okay, Thin Mints keep shrinking to keep the price at $4 a box. So, it is 3 1/2 ounces of Thin Mints or 16 cookies)

1. Preheat oven to 350 degrees. Line 9 x 9 square pan with parchment paper and butter or spray with Pam with flour (that's my method). In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.

2. Place butter and semi-sweet or bittersweet chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth. Remove bowl from heat. Add sugar; mix to combine. Add eggs one at a time, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Fold in chopped Girl Scout Thin Mints. Transfer batter to prepared pan; smooth top.

3. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 40-50 minutes. (Be sure to check them early. The recipe says "50-60 minutes" but I checked mine at 50 minutes and they were way done). Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into squares.

Chocolate Gingerbread Bars - Everyday Food

It's Fall.
As in the season that follows Summer.
How in the world did that happen?!

Granted, Los Angeles doesn't "do" seasons too well. Today is was burning hot with Santa Ana winds (where the hot air from the desert in Vegas and the like come into Los Angeles...it is payback for all the smoke we sent them last month during our fires). Anyway, I flip the calendar to October and I freak out. I see Christmas decorations up and hyperventilate. Wasn't it just Y2K?! Oh, time is flying by.

So, I'm trying to embrace the season. Here's to Fall!

Chocolate Gingerbread Bars. Yes, you heard that right. Chocolate + Gingerbread = Yum.

This recipe is from Everyday Food and gets thrown together in a flash. You just need two bowls and don't even need to get things to room temp. My kind of recipe!

I used mini chocolate chips instead of regular size semi-sweet chips, and reserved some to sprinkle on top.

Get your Fall started and make some chocolate gingerbread bars.

Recipe:
Chocolate Gingerbread Bars, Everyday Food

Maple Cake and Happy Canada Day!

Happy Canada Day!!

I've never been to Canada and am dying to visit...hopefully someday soon!

The closest I've been is La Cañada Flintridge. Ha ha ha. Let me explain: La Cañada Flintridge is a city in Los Angeles County that has a Spanish tilde over the ñ. Cañada means gorge, ravine in Spanish. I spoke to a resident once and she spelled out her address: "It's LA CANADA but with the swiggle over the N."

Canada Day inspired me to make this Maple Cake!

The batter is simple and basic. Uses 3/4 c of maple syrup.

Made with a full cup of Maple Syrup from Canada! The glaze is a combo of more maple syrup, melted butter and powdered sugar.

And, to complete the Canada Day theme, I'm going to see "The Proposal" with Sandra Bullock and Ryan Reynolds tonight. She plays a CANADIAN! Oh dear, I'm so themed today I feel like I'm the living version of a Canadian Tablescape by Sandra Lee. (Those tablescapes scare me!)

Maple Cake
I found this recipe in the Everyday Food Holiday 2007 Special Edition.

1. Whisk together in a separate bowl: 2 1/2 cups flour, 2 t baking powder, 1/2 t baking soda, 1/2 t salt
2. Beat together until light and fluffy: 2 sticks butter (room temp), 3/4 cup maple syrup, 1/2 cup sugar
3. Add 2 large eggs, one at a time
4. Mix in 1 t vanilla extract
5. On low speed, alternate the flour mixture and 3/4 cup sour cream. Don't overmix. Start and end with the flour.
6. Pour into a buttered and floured 9-inch square pan. Bake at 350 degrees for 35-40 minutes. Cool 10 minutes in the pan, remove and cool completely on a rack.
7. Glaze with the Maple Glaze: 1/4 cup maple syrup, 2 T butter (melted), 1 - 1 1/2 cups powdered sugar

Happy Canada Day!

Nectarine Buckle (Peach Buckle by Everyday Food)

Oh, I'm such a wild girl!

Not.

I've been a pretty boring chica lately. Sometimes, I think my excitement for the day is driving 7 miles over the speed limit (with two hands on the steering wheel...)

Yesterday, I engaged my lead foot and did something crazy in the kitchen.

I switched nectarines for the peach.

I know!! C R A Z Y.

I'm sure this'll be on the next DVD of Fruit Gone Wild.

I replaced the peaches with absolutely delicious mango flavored nectarines from Ken's Top Notch Produce at the farmer's market. This is breeding done right.

Peaches or Nectarines are folded into the batter. The topping is sugar, cinnamon and sliced almonds. I've also made a Peach and Blueberry Buckle - that's yum too.

And why did I pick the Peach Buckle?

I don't want to go all TMI on you, but my gums are pathetic. For some reason, one speck of plaque on my teeth cause much, much misery. I need to get my teeth cleaned four times a year. I see my hygienist more than my relatives. I'm supposed to floss twice a day, Sonicare after every meal, use a prescription toothpaste ($17 a tube!), Waterpik, Sulcabrush and not snack too much (that one I can't handle). I'm probably the only one in the library with an electric toothbrush on my desk (behind my monitor - not next to the reference books, thank you very much). But last month I had more dental issues and mega sensitivity on one of my molars. My dentist said they need to cover the exposed nerves with a "buckle."

And what did I think when I hear "buckle"? Novocaine? No...Fruit Buckle!!

However, I later learned that my dentist was probably talking about the buccal surface of the tooth...oh well, I'm calling this My Buckle for My Buccal!

Got peaches? Got nectarines? Got blueberries?
Got bad gums or need dental work?
Make this buckle! (and then brush and floss your teeth)

Recipe:
Peach Buckle
from Everyday Food

Everyday Food Coconut Shrimp Soup (with added curry)

Coconut (and Curry) Shrimp Soup

Hi everyone,
I'm in the DC area this week helping my preggers friend Racheal who is on bed rest. We just finished watching 6 hours of Colin Firth in Pride & Prejudice - I can't believe my English major friend never saw it! Glad we can mark that movie off her list of the best RoCo movies of all time!

Anyway, I figure my friend can't eat dessert all day so I brought the book Everyday Food: Great Food Fast, and let Racheal bookmark some pages. First up, Coconut Shrimp Soup!

This was very simple to put together...once I figured out which way to cut the carrots! :)

Garlic and ginger are cooked, then the carrots, coconut milk, water, and cornstarch are added. You'll need to serve this immediately because the cornstarch and pasta soak up all the liquid if you let it sit...believe me on that!

I made the recipe exactly and when I tasted it, it had way too much coconut flavor. Way. too. much.

I added lots of curry powder and more red pepper flakes. And, we added in our left over Thai yellow curry from the previous day's take out! In addition, I squeezed a bunch of lime juice on top. I served it with Sriracha sauce (a staple in any house!) I probably won't make this recipe again, but at least I didn't let my friend starve! :)

Recipe: Coconut Shrimp Soup (I added lots of curry powder)

Later, I made a roast chicken, and apple & cherry crisp...coming up soon!