Friday, December 10, 2010
After a long hiatus, this blog is finally back in action. During the past few months of this break I've been able to concentrate on school and clean up my diet. Perhaps a greater influence on my blogging than my academic schedule has been my attempt to overcome my dependency on sugary sweets. Today I am very happy to say that one of these bad boys is the first homemade treat that I've had in months. And as delicious as it was, there was something different. The way I felt when I ate it was different...less ravenous. I savored every bite of it, but when it was over I didn't run back for more.
Now although this new found lifestyle may mean great things for me, I'm not exactly sure what the significance is for my blogging. This holiday season will definitely warrant much more baking and testing of my self control. So for now, I'll resist making any predictions until the end of the holidays. Enjoy yours, as I enjoy mine...and try these cupcakes!
These cupcakes were made using the leftover batter I had after making a pumpkin bundt cake for an end-of-the-semester/Christmas party on Wednesday night. Like the cake, they are topped with a cinnamon cream cheese frosting, but are taken a step further with a sprinkling of brown sugar crumble.
Pumpkin Cupcakes (allrecipes)
2 cups white sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
Preheat the oven to 350 degrees F. Sift together the flour, baking powder, baking soda, salt, and spices. Set aside.
In a large bowl, combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Pour batter in muffin tin, filling cups 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
Cinnamon Cream Cheese Frosting (allrecipes)
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
In a medium bowl, cream together the cream cheese and butter until smooth. Mix in the vanilla, then gradually stir in the powdered sugar. Mix in cinnamon, add more if desired. Store in the refrigerator after use.
Brown Sugar Crumble (allrecipes)
1/2 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup butter, melted
Line a sheet pan with foil. Combine oats, flour, brown sugar, baking powder, baking soda, and melted butter together. Crumble onto sheet pan, cover and refrigerate for at least 1 hour. Preheat oven to 350 degrees F. Bake crumble for 10 minutes or until brown, watching carefully.
Tuesday, October 21, 2008
During a brief moment of unproductive boredom in between classes I was searching online through the countless random food holidays that take place on every single day of the year unbeknownst to most people. That's when I learned that today was National Pumpkin Cheesecake Day, who would've guessed? And lucky for me, I just had a delicious mini pumpkin cheesecake from Viva Cocolat in Petaluma on Sunday and was actually waiting until I had some free time to make a quick post about it. Well, I think today would be the perfect day to do so.
I was also bored enough to write down almost every food celebrated (at least the ones that interested me) on every day for the rest of the year. Just in case I needed any inspiration, or excuse, to bake something. October is actually National Caramel Month.
Well there you go, some eye candy to help you celebrate National Pumpkin Cheesecake Day. I can't wait until next year's National Pumpkin Cheesecake Day! Haha. No, not at all, there are definitely plenty of food holidays to keep me occupied for the next 365 days of the year.
Friday, October 17, 2008
I took my sister out today to Berkeley to photograph a couple of pieces from her clothing line whoabot:vestures you can click here to check out her Etsy store. My photographic services today were free and I promised to follow her anywhere no matter how far or strange as long as she sustained me. So all our food today was on her...for once.
Before Berekeley we couldn't help but stop at Emeryville's Teacake Bakeshop and were set on getting the Coconut Cupcakes and Chocolate with Dulce de Leche Buttercream that we had yet to try when our plans were ruined by a sign announcing the arrival of the new seasonal autumn flavors: Pumpkin and Apple Crumb. Well, we couldn't really justify getting the pumpkin cupcake, seeing as I just made pumpkin bread the day before. So I got the apple crumb and my sister got...a pumpkin cookie. I guess I couldn't really stop her if she wanted pumpkin that bad, but at least it was in a different form than was offered at home.
Both were delicious, of course. My cupcake was flecked with juicy little bits of cinnamony-apple and I adored the crumb topping, crumb toppings are one of my favorite parts of certain desserts. The coconut and chocolate ducle de leche cupcakes can wait, for a second day in a row I have chosen to honor the coming of autumn. 
Thursday, October 16, 2008
I finally gave into my craving for the taste of autumn. Putting summer behind me and embracing the spicy warmth of fall flavors. It wasn't until the breads were in the oven for a good while and started to perfume the house with a deep spicy aroma that I realized that I love cold season cuisine the best. Albeit, I am a winter baby, but for some reason the hearty dishes that characterize the season seem to resound within me more than the light crisp flavors of spring and summer. Now don't get me wrong, I love lemonade and berry-based desserts as much as the next. However, lately my head is filled with anticipation for the taste of spiced apple cider, pumpkin and applie pies, egg nog-all very spice dominated foods. There's something about the deep complexity of fall foods that strikes me more than the innocent simplicity of spring and summer. Plus, I've been waiting all year to enjoy a much needed hot chocolate again. I can't wait to recreate the rich Spanish hot chocolate and churros that I ate almost every day on my trip to Spain last winter (my last dinner in Spain consisted of just hot chocolate and churros, hehe).
So as fall and winter step in I can't help but get excited at the prospect of all the yummy things that will be filling my house (and my tummy) over the next few months. Uh oh...I reckon that also ushers in the entrance of those inevitable holiday season pounds.
Downeast Maine Pumpkin Bread (from Allrecipes.com)
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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