Pumpkin Cornmeal Cake in a Cast Iron Skillet

One of my favorite Cast Iron Skillet desserts is my Blueberry/Blackberry Cornmeal Cake.  I make it in the Summer when the berries are in season.You can search it on the blog.
Here's another great Cast Iron Skillet Cake recipe for Fall.

Pumpkin Cornmeal Cake in a Cast Iron Skillet.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Cast Iron Skillet brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.


Cake:
1 1/2 C Cake Flour
1/2 C Cornmeal
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 tsp Cinnamon
1 tsp ground Ginger
1/2 tsp Nutmeg
1/8 tsp ground Cloves
1/2 C Coconut Oil
1 C Brown Sugar
2 large Eggs
1/2 C Sour Cream
1/2 C  100% Pure Pumpkin Puree (not Pumpkin Pie filling) Photograph to follow.
1/4 C Buttermilk

Topping:
1/4 C Brown Sugar
1/4 C All Purpose Flour
6 TBS Cold Butter, cubed
1/4 tsp Salt
1/3 C Roasted and Salted Pepitas. (see note and photograph below)

Glaze:
2 TBS Buttermilk
3/4 C Confectioner's Sugar

Preparation:

Dry Ingredients.

In a large mixing bowl:
Cake Flour
Cornmeal
Baking Powder
Baking Soda
Salt
Cinnamon
Ginger
Nutmeg
Clove
Whisk well, set aside.

Wet Ingredients.

In a small mixing bowl:
Sour Cream
Pumpkin Puree
Buttermilk
Whisk well, set aside.

In a Stand Mixer with a Paddle Attachment:
Coconut Oil
Brown Sugar
Beat for 3 minutes on low speed.
Add: (with mixer on low speed)
Eggs, one at a time, scraping the bowl after each addition.
Add:
Dry ingredients and Wet ingredients to the mixer in 3 addition, starting with Dry and ending with Wet. Beating after each addition, just to combine. Don't over mix the batter.

Pour into the prepared skillet.
Bake 20 minutes.
While the cake is baking, make the Topping.

Topping Preparation.

In a medium bowl:
Brown Sugar
All Purpose Flour
Cinnamon
Butter
Salt
Mix with your hands, or 2 forks, to create a crumble.
Mix in the Pepitas by hand.
Sprinkle evenly over the baked cake and continue baking for an additional 25 - 30 minutes. A toothpick in the center should come out clean.
Remove the skillet to a rack and cool completely.

Make the Glaze.

In a small bowl:
Confectioner's Sugar
Slowly whisk in the Buttermilk by hand, 1/4 C at a time.
Continue whisking until smooth.
Drizzle evenly over the cooled cake.
Serve from the skillet!


NOTE:
Pepita (from Mexican Spanish: pepita de calabaza, "little seed of squash") is a Spanish culinary term for the pumpkin seed , the edible seed of a pumpkin or other cultivar of squash (genus Curcubita). The seeds are typically rather flat and asymmetrically oval, and light green in color inside a white hull. The word can refer either to the hulled kernel or unhulled whole seed, and most commonly refers to the roasted end product.

Enjoy!
Peace in the Kitchen!

Chocolate Espresso Layer Cake from Savory Simple

I love the idea of an Espresso Chocolate Cake, so I researched it. This is what I consider to be The Best of the Best. It was too complicated and time consuming to re write the recipe so I simply copied it to the Blog. I know it's an advanced baking recipe and not really for the beginning baker, but I love a baking challenge. I remember being a beginning baker. Believe me, practice really does make perfect when it comes to baking. I hope some of my readers take the time to make this very impressive and delicious cake from Savory Simple!

You need a kitchen scale to measure out this recipe but there are plenty of cheap scales available in stores and online. It's a worthy investment! See below the recipe for a list of all equipment I used for making this cake.

Serves: 1 8-inch triple layer cake

Ingredients

Chocolate Espresso Cake:

• 10½ ounces all purpose flour
• 2 tablespoons espresso powder
• 2 teaspoons baking powder
• 1½ teaspoons salt
• 3 ounces unsweetened cocoa powder
• 1½ cups half and half (or 50% cream and 50% whole milk)
• ¼ cup espresso vodka, such as Van Gogh
• 1½ tablespoons pure vanilla extract
• 9 ounces (2¼ sticks) unsalted butter, room temperature
• 21 ounces granulated sugar
• 6 large eggs, room temperature

Chocolate Espresso Italian Meringue Buttercream:

• 13 ounces granulated sugar
• ¼ cup + 2 tablespoons water
• 1 teaspoon corn syrup
• 5 egg whites
• 16 ounces (4 sticks) unsalted butter, cubed and at room temperature
• 3 ounces unsweetened chocolate, melted
• 1 tablespoon espresso vodka, such as Van Gogh, room temperature
• 1 tablespoon brewed espresso, room temperature

Instructions

Prepare the cakes

1. Preheat the oven to 350 degrees F. Place an oven rack in the middle position. Lightly spray the bottom of 3 8-inch cake pans with baking spray and then cover them with parchment rounds. Set aside.
2. Whisk together the flour, espresso powder, baking powder and salt in a medium bowl. Sift in the cocoa powder and whisk until the dry ingredients are evenly combined. In a separate small bowl, combine the half and half, espresso vodka and vanilla extract.
3. In a stand mixer with the paddle attachment, cream the butter and sugar together on low speed for 5 minutes. Add the eggs, one at a time, allowing each egg to incorporate before adding the next. Scrape down the sides of the bowl. With the mixer still on low speed, swiftly alternate between adding the dry and liquid ingredients over the course of a minute. Scrape down the sides well, making sure to reach the bottom of the bowl. Turn the mixer on medium speed for 30 seconds.
4. Distribute the batter evenly between the 3 prepared cake pans, using a spatula to even out the tops.
5. Bake until the a toothpick comes out of the center of each cake clean, approximately 30-35 minutes. Allow the cakes to cool completely in the pan before removing.

Prepare the frosting

1. Add sugar, water and corn syrup to a medium sized sauce pot. Cover and turn the heat to high. Once the liquid begins to simmer and steam has developed, remove the cover (this helps prevent crystallization). Using a candy thermometer, cook the sugar to the soft boil stage, 235-240 degrees F.
2. While the sugar is cooking, whisk the eggs on high in a stand mixer with the whisk attachment until a soft peak has formed.
3. Turn the mixer speed down to medium low and very slowly pour the syrup down the side of the bowl into the egg whites. Don’t pour the hot syrup directly into the meringue.
4. Once the syrup is completely incorporated, turn the speed to high and allow the meringue to continue to form a stiff peak while cooling down. Mix on high until the meringue has reached room temperature. To speed up this 15-20 minute process, ice packs can be placed around the bowl.
5. Once the meringue is room temperature, slowly begin incorporating the soft butter on medium speed. Once all of the butter has been incorporated, turn the mixer speed up to high and very slowly add the chocolate, espresso and vodka.

Assemble the cake

1. Place the first layer of cake on a revolving cake stand and remove the parchment paper. Placing a cardboard round below the cake is optional but will make transporting the cake easier after it is assembled.
2. Spread approximately one cup of buttercream on the cake and spread it around evenly with an offset spatula. Add more buttercream as needed to reached the desired thickness. Repeat with the second and third layer (don't forget to remove the parchment each time). Use an offset spatula to apply a thin layer of frosting to the side and top of the cake. Chill in the refrigerator for 30 minutes to set this first layer of buttercream. Cover the entire cake with a final layer of frosting. Grate some unsweetened or semi-sweet chocolate on top of the cake for decoration, if desired.
3. Cake is best when served at room temperature.

Enjoy!

Peace in the Kitchen!

Translate the Blog into your own language!

Translate the blog into your language!

I just wanted to take some time and say hello to everyone and thank you all for checking out the blog.

I have many international followers and I want to remind you that you can  TRANSLATE  the blog into any language you speak.

There is a link on the right side of the page to translate...... scroll down until you see " translate",
Open the drop down box and choose any language.

Please check out the section where you can comment. At the end of every recipe it says, No Comments ( click on it to leave a comment). I would love to hear from everyone.

Bonjour a tous mes amis en France!

Enjoy!
Peace in the Kitchen!

Caramel Apple Oatmeal Squares

I collect recipes, create recipes and post recipes that are from my family's collections. Here's another great family recipe from Aunt Faye. It's a great Fall dessert.

Here's what you'll need:
Preheat the oven to 400 degrees
1 - 9"X 13" baking pan, un greased


Caramel Apple Oatmeal Squares:

1 C Brown Sugar
1/2 C Butter, softened
1/4 C Crisco
1 3/4 C + 3 TBS Flour, divided
1 1/2 C Quick Cook Oats
1 tsp Salt
1/2 tsp Baking Soda
4 1/2 C peeled, cored and coarsely chopped Apples
1 - (14oz.) bag of Caramel Squares
1/2 C Chopped Pecans

In a Stand Mixer with a paddle attachment:
Brown Sugar
Butter
Crisco
Beat 3 minutes.
Add:
1 3/4 C Flour
Oats
Salt
Baking Soda
Beat until well combines.
Reserve 1 C and set aside.
Press remaining into the pan.

In a small bowl:
Apple
3 TBS Flour
Toss well to coat the Apples.
Distribute Apples evenly in the pan.

Melt the Caramels in a saucepan on low heat until melted and smooth. (or you can melt the Caramels in a microwave (in a glass bowl or Pyrex measuring cup) , stirring often until creamy smooth. Watch it carefully so it doesn't burn.
Pour over the Apples.

Sprinkle with reserved Oats and press lightly into the caramel.
Sprinkle evenly with Pecans.
Bake for 25 - 30 minutes.
Remove pan to a rack and cool completely before cutting into squares.

Enjoy!
Peace in the Kitchen!

Stuffed Fresh Plums and Fresh Plum Crisp

We just ate at one of our favorite restaurants. It's an interesting concept. There's a chef that's very visible, cooking in front of the guests. The menu changes according to what's available at the time. All of the ingredients are organic and it's very vegetarian friendly. They always have a great assortment of items available. The concept of the restaurant is to take only what you feel you can eat and pay only what you can afford. Cash only, is placed in homemade envelopes, made from recycled magazines and dropped into a vintage watering can. Today was one of the best meals I've ever eaten there. I had  Goat Cheese and Sun Dried Tomato Quiche, Braised Kale, Chickpea and Zucchini Salad, Cajun Okra and the most amazing dessert. The Chef had some Fresh Plums that his father brought from their farm in Colorado. He stuffed some of them and served them chilled and the remaining ones, he made into a Plum Crisp.  We had both. Here are adapted versions of both of the recipes.

Stuffed Fresh Plums:

Fresh Chilled Plums, skin on, sliced in half and the stone removed.
Process the Pecans in a food processor to form a pecan meal, coarser than a flour.
In a small bowl:
1 C Cream Cheese
1/2 C Blue Cheese
Whisk well.
Fold in the Pecans.
Drizzle with a bit of Honey and whisk well.
Refrigerate for 1 hour.

Stuff the chilled Plums and serve chilled.

Enjoy!
Peace in the Kitchen!

Fresh Plum Crisp:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 1/2 quart  un greased casserole dish.

Filling.
4 C sliced, un peeled Plums
1 TBS Flour
2 TBS Sugar
1 tsp Vanilla
1/2 tsp Cinnamon

Topping:
1/2 C Flour
1/2 C Oats
1/2 C Brown Sugar
1/8 tsp Salt
1/4 C Butter, melted.

In a medium bowl:
Plums
Flour
Sugar
Vanilla
Cinnamon
Toss to coat the plums well.
Pour into the casserole dish.

In a small bowl:
Flour
Oats
Brown Sugar
Salt
Butter
Mix well with a fork to create a crumble topping.
Sprinkle evenly over the Plums.
Bake for 40 - 45 minutes, until golden brown.

Enjoy!
Peace in the Kitchen!

An example of the menu!

Pumpkin Pie Squares

I can't get enough recipes using Pumpkin, especially when Fall arrives. This is another vintage 70's recipe from the family archives.

Here's what you'll need:
Preheat the oven to 350 degrees.
1- un greased 9"X13" baking dish.

Pumpkin Pie Squares:
1 C Flour
1/2 C Quick Oats
1 1/2 C Brown Sugar, divided
10 TBS Butter, divided
2 C Pumpkin Puree
1 (13oz.) can of Evaporated Milk , Not Sweetened Condensed Milk!
2 Eggs
3/4 C Granulated Sugar
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Cloves
1/2 C chopped Pecans

In a medium mixing bowl:
Flour
Oats
1/2 C Brown Sugar
8 TBS Butter
Mix together with a Pastry Knife or two forks to form a crumble.
Press  evenly into the bottom of the pan, not up the sides.
Bake for 15 minutes.
Remove to a rack and cool while you make the filling.

Filling.
In a medium mixing bowl:
Pumpkin
Evaporated Milk
Eggs
Granulated Sugar
Salt
Cinnamon
Ginger
Cloves
Whisk well.
Pour over the crust.
Bake 20 minutes.
Remove to a rack and cool while preparing the Pecan Topping.

Pecan Topping.
In a small bowl:
Pecans
1/4 C Brown Sugar
2 TBS Butter
Create a crumble with your hands.
Sprinkle evenly over the baked filling.
Bake an additional 15 - 20 minutes.
Remove the pan to a rack and cool completely.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Holiday Potato Casserole with Sweet Potatoes and Red Potatoes

There are so many recipes for Escalloped Potatoes and this one is similar. The interesting twist to this recipe is the combination of Red Potatoes and Sweet Potatoes. The recipe is from the 70's and was recommended as a side dish forThanksgiving and Christmas.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 11" X 7 " baking dish, sprayed with a cooking spray.

1 1/2 pounds of Red Potatoes, sliced  into1/8" slices. Put them in cold water for 20 minutes.
1 pound of Sweet Potatoes, sliced into 1/8" sliced. Put them in cold water for 20 minutes.
5 TBS Flour
4 TBS Butter, room temperature
1 1/2 C Whole Milk
1 C Vegetarian Chicken Broth
1/2 C grated Parmesan Cheese + 1/4 C for topping
1 tsp Dried Thyme
1/2 tsp Salt
1/8 tsp Black Pepper


In a small bowl:
Flour
Butter
Mix together until smooth.

In a saucepan on medium low heat, make the Sauce:
Milk
Broth
Whisk well.
Add:
Flour mixture and whisk until it thickens and bubbles.
Reduce heat to low.
Add:
1/2 C Cheese
Thyme
Salt
Pepper
Mix well.

Remove from heat.
Drain the potatoes.
Pat dry with paper towels.

Place a layer of Sweet Potatoes in the bottom of the dish.
Top with 1/4 of the Sauce.
Add a layer of Red Potatoes.
A layer of Sauce.
A layer of Sweet Potatoes
A layer of Sauce
Another layer of Sweet Potatoes.
End with a layer of Red Potatoes and remaining Sauce.
Top with 1/4 C Cheese.

Bake, covered with foil for 45 minutes.
Remove the foil and continue baking for 45 - 50 minutes.
The potatoes should be golden brown and tender.
Remove the dish to a rack and cool for 10 minutes before serving.


Enjoy!
Peace in the Kitchen!