Sweet Fall Treats
Fall is my favorite season. I love most everything about it (except for fall allergies). I especially love cooking in the fall – soups, stews, breads, most anything with butternut squash, pumpkin, sweet potatoes, and apples.
This is another short post, wanted to share some of my favorite sweet treats that I make in the fall. I know Halloween is in a few days, but these recipes are quick and easy (well, the first two are). Maybe there’s enough time for you to try them for a fall festival, cakewalk, Halloween party, or bake sale. They are also delicious throughout the year.
Pumpkin Quick Cake
My friend DeeDee first told me about this cake. Those who know me know that I can’t leave well enough alone and had to tinker with her recipe. It is still a work in progress and feedback is appreciated. This is perfect when you need a last minute dessert. It can be made as a sheet cake, frosted with cream cheese frosting or served plain. You can also bake in loaf pans (then you can eat it for breakfast, because it’s just like bread!). You can add nuts, dried fruit, or keep it plain and simple. The most difficult part of this recipe is finding the spice cake mix at the grocery store! When I find it, I buy a few to keep in the pantry for last minute baking.
1 (18.25 ounce) package Spice Cake Mix
1 (15 ounce) can Pumpkin
2 Eggs
¼ cup Water
¼ cup Butter, melted
1 tsp Cinnamon
½ tsp Ginger
¼ tsp Nutmeg
¼ tsp Cloves
-OR-
2 ½ tsp Pumpkin Pie Spice
1. Preheat the oven to 350 degrees F. Generously grease a 9×13 inch baking pan (or you can make cupcakes/muffins or small loaves).
2. In a large bowl, mix together the spice cake mix, pumpkin, eggs, water, butter, and spices until well blended.
3. Spread evenly into the prepared pan(s). Bake for 25 to 30 minutes in the preheated oven, or until a tester inserted into the center comes out clean. Cool. Frost with cream cheese frosting if you want or you can serve it as is. Store leftovers in the refrigerator. Tastes even better the next day.
Mini Pumpkin Cheesecakes
This is an adaptation of one of my favorite Thanksgiving desserts – Pumpkin Cheesecake with a Chocolate Ganache Swirl. This is a mini version using Oreo cookies for the crust and omitting the chocolate swirl. We are going to a Halloween party this weekend and were asked to bring something “festive.” Hope the bright orange Halloween Oreos and jack-o’-lantern cupcake liners make these festive enough. Guess if I wanted to be really festive, I could decorate them with candy corn, candy pumpkins, or a spider web with a candy spider. Yeah, probably won’t happen.
1 package Halloween Oreo Cookies*
16 oz Cream Cheese, at room temperature (2 regular or 1 regular and 1 Neufchatel)
½ cup Sugar
1 cup Pumpkin (if you use just under a cup, then you can make two batches from one 15 oz can of pumpkin. Nah, I didn’t make my own pumpkin puree, this is a quick recipe)
1 tablespoon Pumpkin Pie Spice (or use cinnamon, ginger, cloves, and nutmeg)
1 tsp Cinnamon
2 Eggs, at room temperature
1. Preheat oven to 300 degrees. Line muffin pans with cupcake liners. This recipe makes between 24 and 30 mini cheesecakes.
2. Place a cookie in the bottom of each cup.
3. Beat the cream cheese and sugar at medium speed with electric mixer. Scrape the bowl frequently and beat until smooth.
4. Add the pumpkin and spices and beat until smooth.
5. Add one egg, beat until well blended and then add the second egg. Beat until smooth.
6. Fill cups with pumpkin cheesecake mixture.
7. Bake approximately 20 minutes or until centers are just set. Cool completely on racks and then refrigerate overnight.
*NOTE: After baking these and testing them, I realized the Oreo is too much cookie for my taste. So, next time, I will experiment with thin Nabisco Famous Chocolate Wafers. This is the cookie I use to make the crust of the full-size cheesecake. They are like the chocolate cookie of the Oreo, without the filling. However, Nabisco Famous Chocolate Wafers can be tricky to find in grocery stores, kind of like spice cake mix. Often, they are located near ice cream toppings. Another option is to split the Oreo and just use one half of the cookie for the crust.
Sweet Potato Chocolate Walnut Cake
The original recipe was given to my Mom and Dad by a nice, elderly woman on Monte Sano Mountain. Wish I could remember her name, very sweet woman. She originally got the recipe from Victory Garden in the late 1980’s. I’ve made a few changes to it, but still have her original recipe…it is well-worn and much-loved!
2 cups Mashed Sweet Potatoes (usually 3 large potatoes will do, either baked or boiled and then mashed or hand-blended until smooth)
1½ cups Vegetable Oil (I use canola)
4 Eggs
1 tsp Vanilla
1½ cups Sugar
3 cups Flour
2 tsp Baking Soda
2 tsp Baking Powder
1 tsp Salt
2 tsp Cinnamon
¼ tsp Nutmeg
½ tsp Ginger
¼ tsp Cloves
½ tsp Pumpkin Pie Spice
½ cup Chocolate Chips (optional)
1 cup Walnuts, chopped and dredged in flour
4 oz. Melted Semi Sweet Chocolate
1. Preheat the oven to 350 degrees F. Beat sweet potatoes, oil, eggs, vanilla, and sugar in a large mixing bowl.
2. Sift the flour, baking soda, baking powder, salt, and spices in a separate bowl.
3. Add the sifted dry ingredients to the wet ingredients and beat on low-speed until blended.
4. Fold in chocolate chips and chopped walnuts.
5. Pour about 1/3 of the cake batter into a separate bowl (for less clean up, use the bowl from sifting the dry ingredients). Add the cooled, melted chocolate. Mix until blended.
6. Grease and flour a large tube pan. If you don’t have a tube pan (maybe because it was bent in a move, not like that’s happened to me or anything), you can use a bundt pan and then use the extra batter for a small cake, mini loaves, or muffins.
7. Place the batters into the pan(s), alternating between the two types. I typically use a measuring cup to place dollops of batter. Use a knife or wooden spoon handle to swirl the two batters, making a marbleized effect. Last time I made this, I skimped on this step and just poured the plain batter in the bottom of the pan and dolloped the chocolate batter on top. I swirled it, but it was not swirled enough, so instead of a marbleized, swirly look, I got a two-tone look. Not quite as pretty, but still tasty.
8. Bake for about 70 minutes (for the tube pan) or until a toothpick comes out clean.
I Scream, You Scream, We All Scream for Ice Cream!
Confession: I LOVE ice cream…I always have. When I was a kid, didn’t really care much for the cake, but I was all about the ice cream. As an adult, I still feel the same. A few years ago, a friend hosted a birthday dinner for me. For dessert, we had four different kinds of ice cream (no cake). It was awesome. My favorite ice cream that night was Dove Butter Pecan with Chocolate Ganache. I don’t think they make that flavor anymore, so I’ve attempted to re-create it. This is close; it even has an added salty element.
To help with my cooking endeavors, Matt bought us a Cuisinart ice cream freezer. Ever since, I’ve been experimenting with different frozen desserts. So far, I’ve made sorbet, frozen yogurt, and ice cream. The best, by far, has been this salted pecan butterscotch ice cream. Hope you enjoy it as much as we do.
Salted Pecan Butterscotch Ice Cream:
5 tablespoons unsalted butter
¾ cup dark brown sugar (lightly packed)
½ teaspoon salt
1¼ cup heavy cream
1½ cup whole milk (I substituted 1 cup half and half with a ½ cup water)
6 egg yolks*
½ teaspoon vanilla (generous ½ teaspoon)
Pour 1 cup of the cream into a 1 quart Pyrex measuring container or a medium bowl. Set a chinoise or sieve over the top (I prefer the Pyrex measuring container because it has a spout and makes it easier to pour the base it into the ice cream freezer). Prepare an ice bath in a larger bowl (I use my large KitchenAid mixing bowl or the sink). Melt the butter in a medium saucepan. Add the dark brown sugar and the salt and whisk until smooth. Whisk in remaining ¼ cup heavy cream and the milk. Warm over medium heat, stirring constantly. Meanwhile whisk the egg yolks in a small bowl.
When the milk and sugar mixture is hot, pour a small amount into the egg yolks while whisking the yolks constantly. Pour the tempered egg mixture back into the pan and whisk together. Heat until the mixture thickens into a custard-like consistency (it should coat the back of a wooden spoon).
Pour through the sieve into the bowl with the remaining cream. Add the vanilla and whisk together. Cool by placing the bowl into the ice bath or cold water, being careful not to let any water get into the mixture. Cover with plastic wrap, touching the surface, to prevent a skin from forming. Refrigerate for at least 6 hours or overnight.
Churn the ice cream according to your machine’s instructions. During the last few minutes of churning, add the buttered pecans.
*Note: If you don’t want to deal with the leftover egg whites, you can use three whole eggs. It does not produce the same rich and creamy ice cream, but it is still delicious.
Salted Butter Pecans:
1½ tablespoons unsalted butter
1½ cup pecan halves
¼ teaspoon sea salt (Kosher or Maldon flake are also good)
Preheat the oven to 300ºF. Melt the butter in a medium frying pan. When melted remove from the heat and toss in the pecans, stirring so they are coated. Sprinkle the salt over the top and stir again. Spread the pecans in a single layer on a baking sheet bake for 10-12 minutes, stirring once in the middle. Cool pecan before chopping them into pieces. I usually keep a few “pretty” ones for garnish.
Magic Dark Chocolate Shell:
4 oz of dark chocolate, roughly chopped+
1 tablespoon coconut oil
Place chocolate and coconut oil in a Mason jar or other heat-proof bowl. You can heat it two ways: 1) In a double-boiler over water on medium high heat, stirring frequently until melted or 2) Use a microwave. Heat it 20 seconds at a time, stirring in between, until fully melted.
Store in air-tight container in the refrigerator. Heat in microwave for 20 seconds before use or re-heat it in a double-boiler.
+Note: I used Trader Joe’s bittersweet. You can use milk or semisweet chocolate, whatever you prefer.
Variation:
For something different, you can use roasted salted mixed nuts (macadamia, pecan, and/or almonds are delicious), with toasted coconut and chocolate flakes.
Excuses, Excuses…
Ok, it has been a while since my last post (actually, my first and only post). There are tons of reasons: 1) health issues, 2) honeymoon trip planning (much more fun than #1), 3) writer’s block, and 4) a lack of confidence. This last one is the biggie.
Health issues are improving and I am feeling better! All of the flights and rooms are booked so the trip planning is going well. Just have the little details of what to see, what to do, how to get there, left to plan. Writer’s block has plagued me for years; I should be used to it by now. I just gotta write something, anything, to get me started. This post is my attempt to get over this latest block.
This leads me to “lack of confidence.” I have many recipes to share, but I am worried that the recipes might not be foolproof enough to post. Case in point – recently, I made cornbread when my in-laws were visiting. I got a little too confident and didn’t measure everything. Big mistake! Thought I was running out of the corn meal mix, so I just poured all of it into the mixing bowl. Figured I would get the ratio correct when I added the buttermilk. Not so much. Fail! It tasted fine, but the texture was crumbly. Having a fail from my own recipe, didn’t exactly boost my confidence.
I’ve also been concerned that my photography is not good enough. So, I’ve used this as another rationalization not to post. Well, we just got a new camera for our trip to Italy and I am optimistic that this excuse will not be an issue for very long. Now, if I can just learn how to use the camera, I’ll be set! In the meantime, I will post what I can (with or without photographs). I can always update posts after the fact.
Following are three recipes to make up for my lack of recent posts. The first is my homage to summer – a “Magic” Blueberry Cobbler. This recipe, originally from Good Morning America, is also delicious with peaches (or blackberries, or even a combo of the three). Berry season is over but if last night’s farmers market is any indication, peaches are still going strong here in Alabama. The other two are my welcome to fall recipes (one can dream that fall will be here eventually) – Egyptian Style Red Lentil Soup and an Egyptian Style Salad Dressing. Last week’s cooler weather made me think about soup. This is an excellent and versatile soup; it can be vegetarian, vegan, or made with stock. In addition, it is relatively quick to make since it does not need to simmer all day. It is great for not heating up the kitchen while we are waiting patiently for fall! The salad dressing makes a nice accompaniment, perfect on a simple green salad.
Magic Blueberry Cobbler:
5 cups fresh blueberries (works with frozen berries too, you can also substitute peaches or blackberries for half of the blueberries)
2 tablespoons fresh lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon freshly grated nutmeg (I probably used a little more)
¼ teaspoon ground mace (optional, I used cinnamon)
3 cups sugar (I used less sugar)
1 cup whole milk (I have used ½ & ½ with a little water)
5 tablespoons unsalted butter, softened
½ teaspoon vanilla extract (or a little more)
2 tablespoons cornstarch
1½ cups boiling water
Preheat oven to 350°F. Spread the blueberries in a 9-by-13-inch baking dish. Drizzle the lemon juice over the berries and set this aside. In a medium bowl, combine the flour, baking powder, ½ teaspoon of the salt, the nutmeg, mace (or cinnamon), 1½ cups of the sugar, the milk, butter, and vanilla. Spoon over the berries and spread in an even layer.
In a small bowl, combine the remaining 1½ cups sugar, the remaining ½ teaspoon salt, and the cornstarch. Sprinkle this mixture over the batter. Pour the boiling water evenly over the top of the cobbler. Poke a few holes down in the batter with the handle of a wooden spoon. Bake for 1 hour or until bubbly, golden brown and shiny. Serve warm or at room temperature (I like it cold for breakfast!).
Egyptian Style Red Lentil Soup:
2 cups chopped onions
10 cloves garlic, peeled, roughly chopped
3 stalks celery, chopped
2 tablespoons olive oil
3 carrots, chopped
1-1½ cups chopped potatoes (about 1 large potato)
5 cups water (or vegetable broth or chicken stock)
1 cup dried red lentils
1 tablespoon canola oil
2 teaspoons ground cumin
½ teaspoon turmeric
¼ teaspoon coriander
1 teaspoon salt
Pinch of hot chili flakes, cayenne, or Aleppo pepper (optional)
¼ cup chopped fresh cilantro
3 tablespoons fresh lemon juice
Salt and pepper
In a large pot or Dutch oven, sauté the onions, celery, and garlic in oil. Add the carrots, potatoes, lentils, and water. Cover and bring to a boil. Lower the heat and simmer 15-20 minutes or until the lentils and vegetables are tender. Take pot off the heat or turn it to very low.
In a separate, small saucepan, add the canola oil and warm over low heat until the oil is hot but not smoking. Add the cumin, turmeric, coriander, salt, and chili flakes; cook and stir constantly for 2-3 minutes or until the spices have released their fragrance (be careful not to burn the spices). Set spice mixture aside for a few minutes to cool.
Stir spice mixture into the lentil mixture and then add the cilantro. You can purée the soup, in batches, in a blender or you can use an immersion blender and blend to a desired texture (I like to leave it a little chunky). Add the fresh lemon juice and stir to combine. Re-warm soup and season with more salt/pepper, if you want. Serve with lemon wedges and Greek low-fat yogurt.
Egyptian Style Salad Dressing:
¼ cup oil (canola, sunflower, olive oil, or your choice of oils)
¼ cup lemon juice (can also substitute lime if that’s what you have)
1 tablespoon vinegar (white or apple cider or a combination)
4-5 garlic cloves, crushed
¼ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
Pinch of cumin
Pinch of hot chili flakes, cayenne, or Aleppo pepper (optional)
Mix ingredients. Serve over a green salad or tomato/cucumber/onion/parsley chopped salad.
Welcome to The Flaming Pot Holder
Evolution of the Flaming Pot Holder:
I’m not a chef. I simply love to cook. The Flaming Pot Holder is my attempt to record and share recipes with others. I adore cookbooks, even collect them, but I rarely use them. I don’t like being confined by a recipe, although I like the inspiration cookbooks provide. Friends sometime ask for recipes; however, I usually don’t have anything to give them. With this blog, I will attempt to write my recipes, take a few photos, and share both good and bad results.
This first post has been the most difficult. My husband, Matt, set up my blog site weeks ago. But I’ve been overcome with writer’s block. So I haven’t posted anything for fear that it might not be good enough. Then I realized this is an evolving project and “perfection is not attainable” (thank you Vince Lombardi and Tin Cup – probably the only sports references you will ever see on this blog). Best case, I finally record my recipes, folks enjoy the recipes, and I meet some fellow cooks along the way. Worst case, well, there really is no worst case.
This blog is called the Flaming Pot Holder because of my penchant for setting things on fire. Even “flame retardant” pot holders! Part of this is because I cook with wild abandon (messy) and part of it is that I am accident-prone (klutzy). Not a good combination.
Eventually I would like to branch out and include other things in the blog, like restaurant reviews, product recommendations, and healthy tips. But for now, it will be enough to record my recipes so I can make them again or share them with others.
My Parents – Where it All Started:
My parents gave me the greatest gift when they plopped me on a chair in the kitchen when I was four. The first thing I remember “cooking” was a salad. I got to tear the lettuce. Hey, I was four, it was a big deal! I’m sure it was iceberg because I remember the sound the lettuce made when I tore it into pieces (plus, that’s typically what you ate back then in Alabama). It took me a few years to learn knife and oven skills. But by the time I was six, there was no stopping me. I caught the cooking bug!
Much of my cooking knowledge comes from my dad. He was a wonderful cook and rarely used a recipe. His gift was his ability to taste something, analyze it, and then replicate it. We had loads of fun doing this. It sounds kind of dorky, but looking back, this was a great bonding experience for us.
My mom was also a great cook, although she didn’t understand the allure of the “food detective” stuff. She was more of a recipe-follower. The exception was when she cooked comfort food. When she made cornbread, Parker House rolls, purple hull peas, fried green tomatoes, stuffed grape leaves(!), creamed corns, and country fried steak she just mixed things together, and it typically worked. Long before those celebrity Southern chefs popularized it, Mom’s philosophy was, “If you add enough butter, most anything tastes better.”
I asked Mom for recipes, but she didn’t have many recorded. When I was younger, Mom told me to watch her cook and I’d figure out her “recipes.” I watched for years, but never learned to make her cornbread. Mom died rather suddenly in December 2009 so I was never able to document her exact cornbread recipe. Since she died, I have tried several times to replicate it, and this week came darned close. It seems fitting that this is my first blog post, on my 45th birthday, in honor of my mom.
My First Recipe – Mom’s Southern Cornbread:
1/4 cup butter (Mom would’ve used a whole stick, but that’s just not healthy!)
1 large egg
1 to 1-1/2 cups buttermilk
2 cups Martha White® Self-Rising White Corn Meal Mix (with Hot Rize®)*
1. Preheat the oven to 450º F. Melt butter in a 7-9” ovenproof pan (preferably a well-seasoned and well-loved cast iron skillet). It takes about 5 to 8 minutes for the butter to melt and for the pan to heat (that’s how you get the nice crust).
2. Beat the egg in a medium bowl. Stir in about 1 cup of the buttermilk. Stir in the corn meal mix. Gently swirl the butter around to grease the sides of the pan. Then carefully pour the melted butter into the mixture. Stir to combine. Batter should be smooth and pourable. If it is too thick, gradually add some more buttermilk and pour into the prepared skillet or pan. Don’t overbeat or the cornbread will be tough.
3. Bake for 20 to 25 minutes or until golden brown.
*I specify a brand name because this is part of Mom’s recipe that I remember and she was adamant about it. I tried some other brands of cornmeal/cornbread mixes, and they were NOT the same.
Typical Disclaimer Stuff:
This blog is for my personal enjoyment. I am not an expert. I am just starting out with writing a blog. Typos might happen. This is bad because in another life, I am a Technical Writer. If you notice a mistake, please let me know so I can correct it.
As is evident by the name, cooking can be dangerous. Please use common sense when cooking with flames, fuel, and hot stuff (Even cold stuff, for that matter…who knows, you might drop a frozen turkey on your foot. Not that I would ever do anything that clumsy.). The writer is not responsible for damages of any kind, including loss of life, limb, or happiness if something doesn’t turn out like expected. Blah. Blah. Blah. Think this is enough “legalese” to cover myself (I hope).
The Flaming Pot Holder 