Caramel Pumpkin Pound Cake with Warm Caramel Pecan Sauce

Did you think I'd get through the month without featuring a pound cake with pumpkin!  It's one of my favorite things to bake and I have to blame it on being born in the South (Tennessee), where they are known for their fabulous pound cakes. 

The name pound cake comes from the original recipe of using a pound each of butter, sugar, flour, and eggs which was an easy recipe to remember with so many people unable to read.  The earliest pound cakes, dating back to the beginning of the 1700s in England, had no leavening agents and relied strictly on incorporating air to lighten the batter.  It wouldn't be until the 1900s when baking powder and/or baking soda were added to produce a lighter cake.

My mother made wonderful pound cakes--traditional, lemon, brown sugar, and chocolate that I can remember vividly.  The incredible texture that allowed the knife to cut a slice, satisfied my sweet tooth so completely with or without a glaze.  Pound cake was the choice to bake for my grandparent's 50th wedding anniversary cake and even for my wedding cake.  So, why wouldn't I create a pumpkin pound cake for this month of memories?

Caramel Pumpkin Pound Cake
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
3/4 cup light brown sugar
5 large eggs
1-15oz  (1 3/4 cups) Pumpkin puree
1 1/2 tsp. Vanilla extract
1 T Pumpkin Pie Spice
1/2 tsp. ground Cardamon
3 cups King Arthur all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup Caramel bits
1 cup pecans, chopped
Preheat oven to 325F-degrees.  Spray a 12-cup bundt pan with a non-stick baking spray.
In a bowl of a stand mixer, using the paddle attachment, cream the butter completely.  Add the sugars and beat again until fluffy.  Add the Vanilla extract, and spices and mix on medium.  Add the eggs, one at a time, beating thoroughly after each addition and scraping down the bowl between mixing.  Add the pumpkin puree--the mixture should be light and airy looking.

 Add the dry ingredients and mix on medium speed to combine.  Beat on high for 1 minute.  Stir in the caramel bits (if using) and pecans.

Spoon batter into the 12-cup bundt pan, smoothing the top.  Place in the oven for 50-55 minutes or until a wooden skewer, stuck into the cake, comes out cleanly.

Can you tell the little bits of caramel have melted

Let cake cool about 10 minutes before turning it out onto a serving plate.  Make glaze while cake is cooling completely.
Caramel/Pecan Sauce:
4 T unsalted butter
1/2 cup whole pecans
1 cup light brown sugar, packed
1 cup heavy cream

In a small sauce pan, melt the butter, then add the pecans.  Cool over med/high heat until butter turns a golden brown. Lower heat to medium and add the brown sugar and cream, stirring to incorporate completely.  Continue to cook until the sauce turns a dark golden brown.  Remove from the heat.  The sauce will thicken as it cools.  Spoon or pour over a slice of pound cake.

 I discovered the caramel bits in the King Arthur catalogue and was delighted with the little bites of caramel I got in each bite.  (Alternatively, you could cut Kraft caramels into bits and add to the batter.) The addition of the caramel with the pumpkin is so Fall-like and on a cool day as we've had here today, most welcomed.  Enjoy!

Pumpkin~Cinnamon Streusel Bread

One of my favorite quotes is by M.F.K. Fisher (1908-1992), a food writer (27books) and founder of the Napa Valley Wine Library--"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight."  Well, after baking pumpkin bread this morning in my kitchen, I can attest this is true.

Continuing with the pumpkin theme to honor Kelly for the month and again, answering a request from a dear friend, I have come up with this recipe that is perfect for the season.  For me, it's a wonderful change from the usual banana bread that I have baked so often, but it also brings back a memory in Kelly's kitchen before Ari was born.  I was in Kentucky to help Kelly set up the nursery, but she was also thinking about having something ready for when friends stopped by to see him.  We baked pumpkin bread and muffins in addition to some entrees and my pizza sauce to freeze for the occasion.
I remember the only place I could find canned pumpkin in Lexington in late April, was at the Whole Foods, but Kelly was pretty determined that's what she wanted.

During this visit, I also helped Kelly create her gardens in the front of her house; Matt and I did the ground breaking and adding the mulch, but it was Kelly's ideas of what she wanted in flowers.  I did convince her that perennials were the way to go, especially with a little one on the way and her time would be sparing for gardening :)  When she came home from the hospital last May, the garden was in full bloom and I can remember a smile on her face seeing it for the last time.  I think of this each time I see the the plaque in my studio that Kelly gave me when my second book was published with a line by my favorite poet and essayist, Ralph Waldo Emerson--"The Earth Laughs in Flowers."  And I smile.

Pumpkin~Cinnamon Streusel Bread
Streusel:
1/2 cup light brown sugar, packed
1 tsp. cinnamon
3 T unsalted butter, softened at room temperature
In a medium bowl, mix the brown sugar and cinnamon.  Cut the butter into small cubes and use a pastry knife to cut into the sugar mixture.  Set aside.

Bread:
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup + 1T granulated sugar
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. cardamon
1/4 tsp. ground cloves
1/4 tsp. freshly ground nutmeg
1 tsp. Vanilla extract (or use 1 vanilla bean, scraping out the seeds)
2 large eggs
1 cup pumpkin puree
1/2 cup sour cream
1/2 cup whole milk (I had 1/3 cup of evaporated milk leftover from the pie, so I used that and added enough milk to bring it up to the correct measure)
2 cups King Arthur all-purpose flour (or use can substitute their Gluten-free flour)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 cups toasted walnuts* rough chopped

*You can omit or use pecans.  Also, you may substitute raisins or dried cranberries--I would suggest reconstituting them in very hot water for 15 minutes to soften, then, drain.

Preheat oven to 350F-degrees.  Spray a 9 x 5 x 3-inch loaf pan or use a mini loaf pan, as I did this morning, with a non-stick baking spray.
Place walnuts (or pecans) on a baking sheet and toast for 7 minutes.  Remove and allow to cool before chopping.
In the bowl of a stand mixer, using the paddle attachment, cream the butter and sugar thoroughly.  Add the spices and vanilla extract (or seeds of a bean) and beat again.  I like adding my spices with the butter/sugar mixture to start releasing some of their essence.  Add the eggs, pumpkin puree, sour cream and milk and mix again, scraping the sides of the bowl, then, mixing again.

The mixture should be smooth and mix completely.  Remove from the stand and use, either a spatula or dough whisk, to add the dry ingredients--flour, baking powder, baking soda, and salt.  Lastly, stir in the chopped walnuts.

If you're baking in a loaf pan, spoon half of the batter into it, add the cinnamon streusel on top, then finish with the remaining batter.

Use an off-set spatula to spread out the batter

Spoon cinnamon streusel

Spread remaining batter over streusel filling, making sure you cover the edges completely

Bake mini loaves-30 minutes; regular loaf pan-45-55 minutes.  Use a toothpick or wooden skewer to check for doneness.

Let cool in the pan for 10 minutes. Transfer loaves (or loaf) to a baking rack, lined with parchment or wax paper and cool completely before slicing.

I like this new mini loaf pan by Sur La Table.  The finish is so easy to clean up and baked goods just slide out.  Also, it makes the perfect size to give these golden loaves as gifts--which is also the theme of the month.  Vicki of "Stickhorsecowgirls" was the winner of the Vera Bradley card holder, but there will be other little gifts this month, not to mention the Witch Bag that will be given away on November 1st.
Enjoy!

Kelly's Pumpkin Pie

Today would have been Kelly's 39th birthday and every year, since she was old enough to ask, her choice was a pumpkin pie to celebrate the occasion.  Understandably, this is a difficult day to bake a pumpkin pie, but somehow, with my baking grounded in family tradition, I'm finding a peacefulness in rolling out the pie dough, mixing pumpkin and spices, and smelling the aroma coming from the oven brings back some happy memories too.

"Hope is the thing with feathers

that perches in the soul

and sings the tune

without words and never stops...at all"

~Emily Dickinson

Kelly was born six weeks premature, weighing only 3 lbs-13oz, after a motor vehicle accident we were involved in.  When my husband told our oldest daughter, Erin, that she had a baby sister, her answer was, "I'd rather have a Slurpee!"  In four weeks, when Kelly had reached (and maintained) over 5 lbs., she came home from the hospital and that all changed.  Erin fell in love with her and they were not only sisters, but close friends, sharing their strengths and weaknesses with each other. Kelly even followed in her footsteps and attended Mount Holyoke College.  The amazing coincidence between our daughters was that their birthdays were opposite--Erin-8/10 and Kelly 10/8, but moreover, they were two years, two months, two days and two hours apart!

Pumpkin pie is a simple dessert trumpeting in the arrival of Fall.  Pumpkins are native to North America and their use dates back to early civilizations in Mexican cooking.  It is a symbol of harvest time and of course, Halloween, where it is carved into Jack O'Lanterns.  My mother baked pumpkin pie at Thanksgiving, but usually made sweet potato pie the rest of the year.  I like both and can hardly tell the difference since I use the same spices to flavor them, but for Kelly...it had to be pumpkin!

Kelly's Pumpkin Pie

Perfect Pie Crust for a 9-inch pie pan

1-15oz can Pumpkin Puree ( 1 3/4 cups)

2 large eggs

1/2 cup granulated sugar

1/4 cup light brown sugar

2 T molasses

1 cup Carnation Evaporated Milk

1 tsp. Vanilla extract

1 1/2 tsp. Pumpkin Pie Spice

1/2 tsp. ground Cardamon

1/2 tsp. Kosher salt

Preheat oven to 450F-degrees.  Roll out one disk of pie dough from the recipe (that has been chilled).

Use your rolling pin to transfer the dough to the pie plate

Unroll dough

Crimp edges

Use a fork to prick the surface

Blind bake in the preheated oven for 8-10 minutes--until golden brown. My reasoning behind doing this step is because the filling is a "custard" and "sealing" the crust by browning it first, you won't get a soggy bottom.  And trust me, no one likes a soggy bottom! LOL!!

Remove from the oven and cool while you mix up the filling

In a medium bowl, measure the sugars. Add the pumpkin puree and mix to blend.  In a large measuring cup, add the wet ingredients and whisk to combine.  Stir the wet ingredients into the sugar/pumpkin mixture.  Pour the pumpkin filling into the pre-baked crust.
Lower oven temperature to 325F-degrees. 

Place in the center of the oven and set timer for 55 minutes.  The filling should be firm, but not cracked. I checked on the pie every 20 minutes and if the crust edge seems to be getting too dark, use a crust protector.  (You can also wrap edges with aluminum foil strips.)

Remove from the oven and cool completely before serving.  I whipped some heavy cream to top my piece as I thought about the last birthday I spent with Kelly.

I got up this morning, with the prediction of heavy rain for the entire day, but was surprised by the most glorious blue sky...

...and a reflective landscape on our lake.

I smiled and thought about Kelly's last words to me--"I'm Happy." 

This past week, with the passing of Steve Jobs, I found myself looking back at his life and one of his quotes has stuck with me today.

"I urge you to pursue your dream and see the opportunities of life's setback--including death itself."

I have, over the last few years since Kelly was diagnose, given to the Vera Bradley Foundation for Breast Cancer. It's my opportunity to give back and, furthermore, 100-percent goes for research, which is an important cause--something Kelly asked me to continue for her.  In her memory, I have a little Give-Away, compliments of Vera Bradley in their pattern to support the Foundation,Tea Garden,and I will draw a name from the comments on this post.  It is a card holder and I love mine. 

Enjoy!

 

 

Pepita (Pumpkin Seed) Brittle

One of my favorite and yes, easiest recipes from my Sis, is her "Microwave Peanut Brittle."  She sent it to me back in the 80s (remember that decade!) and I've made it every year since for Halloween.  Although, I've made peanut brittle the traditional way--standing over a hot stove for what seems to be an eternity, watching hot sugar reach the hard crack stage (295-310F [149C]-degrees) before adding butter, vanilla and the leavening agent (baking soda), this recipe is just as good and fits in to our busy schedules.

Today, keeping with my Pumpkin theme, I decided to substitute pepitas for the peanuts; an easy substitution that I've made before using almonds, pistachios, or cashews instead of the usual peanuts.  Pepita is actually the little green seed inside the white hull you see when you're scraping out those pumpkins for carving.  They are a popular ingredient in Mexican cuisine, but in the United States, we also love them for snacking.  They are a good source of protein, iron, zinc, magnesium, phosphorus, copper, potassium.  I don't really have the time to crack the hulls to retrieve the pepita, so I bought them already roasted and lightly salted at Whole Foods.

Pepita Brittle
1 cup granulated sugar
1/2 cup Light Karo Syrup
1 cup roasted, lightly salted Pepitas
1 tsp. unsalted butter
1 tsp. Vanilla extract
1 tsp. Baking soda

Lightly butter a baking sheet.  Set aside.
1.  In a 1 1/2 quart Pyrex bowl, stir together the sugar and Karo syrup.  Microwave at High for 3 mins. 30 secs.
2.  Stir in pepitas and microwave again on High for 2 mins. 30 secs. until light brown.

3.  Add the butter and Vanilla extract to the mixture, blending well and microwave for 45 secs. more.
Mixture will be a golden (caramel color).
4.  Add the baking soda and gentle stir to combine--the sugar mixture will foam!

5. Quickly pour mixture onto the sheet, using a spatula to spread.  When cool, break into pieces and store in an airtight container.

*Time is based on a Microwave of 1000w or more.

I found these adorable Halloween Take-Out boxes at one of our party stores and they'll be perfect for giving these wonderful confection as a gift.  Make sure you save some to munch on--Enjoy!

Experiment Gone Good--Pumpkin Molasses Muffins

I'm happy when friends ask me to come up with a recipe and when that recipe turns out, I'm even happier. LOL!  A wonderful woman I met in Kentucky, who was the director of the Providence Montessori School where Ari attended, wrote to me and asked for a pumpkin muffin recipe that uses molasses and less sugar, but includes chocolate chips.  Since I've made this Pumpkin and sharing our gifts month in honor of Kelly, I played around with some flavors and came up with a muffin even Charlie Brown would wait for: )

Pumpkin, by itself, is pretty bland in taste and I think that's why you see 1 1/2 to 2 cups of sugar added to most recipes.  However, when I introduced molasses, I found the amount could be decreased to 1 cup without sacrificing flavor.  Molasses is made from young cane sugar and sulfur dioxide, which acts as a preservative.  It is a good source of calcium, potassium, magnesium, and iron and I can see why, Siobain wanted to include this ingredient with her busy schedule--3 children, including a six-month old baby and returning to competitive swimming.

Whenever, you reduce sugar you need to make sure you don't sacrifice flavor.  The molasses is a great addition, along with the chocolate chips, but I also added ground ginger and Ginger mini chips to enhance the pumpkin.

Pumpkin Molasses Muffins with Chocolate Chips
3 large eggs
1 cup vegetable or Canola oil
1 cup granulated sugar
1/2 cup molasses
1 cup pumpkin puree
1/4 cup Ginger mini chips
2 tsp. ground ginger
2 3/4 cups King Arthur all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
1/2 cup buttermilk
1 cup chocolate chips (bittersweet or semi-sweet)

Preheat oven to 350F-degree.  Line a muffin tin with paper liners or use a non-stick baking spray.  I used a fluted mini cake pan.
In a stand mixer, using the whisk attachment, beat the eggs and while the mixer is running on medium speed, slowly add the oil.  (Anyone who has made their own mayonnaise will see a similarity with how the eggs bind together [emulsify] with the oil.)  Add the sugar and beat to combine.  Add the molasses, pumpkin, buttermilk and both gingers and mix again.  Remove from the stand and stir in the dry ingredients--stirring ensures you don't over mix the batter.  Stir in the chocolate chips.

In a regular muffin tin, you will get 18 muffins; the larger fluted pan that I used, yielded 12.

Molasses Glaze: (optional)
1 cup confectioners' sugar
1 T molasses
1-2 T hot water

In a small bowl stir all the ingredients together.  Drizzle or spread on top of the muffins.

I love the taste of molasses and the addition to this recipe almost gives these moist pumpkin muffins a "gingerbread" quality.  Of course, as my friend Betty said, "you bite into this delicious muffin and then you're surprised by chocolate...what could be better!"

Kelly would have loved these and Ari is no different with the same love of pumpkin--she used to buy him a pumpkin muffin every time they went to the Co-op for a snack.  I miss those times but I have this warm feeling answering a request to help a friend with this recipe using this ingredient I will always associate with Kelly.  Enjoy!

Feeling a Little Wicked & A Special Give-Away

Last September, I used this same fabric, but in a different colorway, for an apron give-away and told you the story of the Kitchen Witch.  It was such a fun fabric, that when I came across it at the Sewing Expo in Pullalup, Washington, I picked up some yardage with the intention of doing another apron.  However, for this month, I've done instead a tote bag, as Kelly told me, "is the favorite thing I ever made her."  She was using hers for keeping her quilting projects together, but it's great for any needlework, crossword/soduko puzzles, etc.  Coincidentally, it happens to be the 8th time I've made this bag and so with Kelly's birthday on the 8th, it seems only appropriate that this bag be October's Give-Away.  I hope the lucky recipient will love it as much as she did and put it to good use: )

I'd also like to share with you fun fact #11 about me--I love the Charm series and not only have I watched each episode about a dozen times, but own the DVDs of all 8 seasons.  Kelly would laugh at this obsession, but then admit, "don't we all have a little witch inside of us."  And, wouldn't you, even if it's just for a day, want to freeze someone, blow up a demon or two, or even orb.  Orbing would be great, especially when I want to see the grands at a moments notice. LOL!  So, to show off my Wicked side, I created a haunted house using a die cut designed by my friend, Eileen Hull for Ellison.  (If you remember, I did this same house last year in a cottage in memory of Kelly's Garden.)  With Halloween this month, this haunted house is the centerpiece of my table.

The rules are the same as last month--each time you post, your name will go into my flower pot.  That means odds are better for winning the Wicked Tote.  Also, I'm not like a radio station who says, "if you've won in the last 30 days you're not eligible--everyone is eligible each month on my blog and that means not only in the United States, but international as well.  I ship everywhere :) Good Luck!

"Craft it Forward" & The Great Pumpkin

It seems only fitting that on Saturday, October 1st, I received in the mail gifts from a fellow Blogger--Char of We Blog Artists, with a "Craft it Forward" concept she came up with, to share with five followers who posted on her blog, her beautiful creations. We needed to make the promise to do the same on our blogs. 

I say "fitting" because on October 8th would have been Kelly's 39th birthday and I had decided to make the month very special in her memory.  Kelly's blog, with her best friend, Kandyce, is Notions & Threads and both of them would have loved to participate because they knew the meaning of sharing  and giving in the most extreme way. 

www.blueshineart.com

So, in addition to creating every post this month with Pumpkin, which was Kelly's favorite, I will continue the "Craft it Forward" for the first five (5) people who comment on this post and send you a  craft that I have handmade.  I believe reaching out to one another through crafts is a way we share ourselves. 
The rules are simple:
1) Comment 2)Agree to post the handmade gift on your blog & 3)Make a handmade gift to pass on to 5 people who comment on your blog.

Pumpkin Latte Coffeecake
Crumb topping:
2 1/2 cup King Arthur flour
1 cup brown sugar, packed
1 1/2 tsp. Pumpkin Pie Spice
1 cup (2 sticks) unsalted butter, melted
In a medium bowl, mix the dry ingredients.  Pour the melted butter over it and stir to combine with a spatula.

Set aside while you prepare the batter to the coffeecake.  Preheat oven to 350F-degrees.  I used 4-inch paper baking cups that I found at The Container Store this weekend.

1 cup (2 sticks) unsalted butter
1 1/2 cups granulated sugar
3 large eggs
1/2 cup sour cream
1 cup pumpkin puree (not pumpkin pie puree!)
1 T Pumpkin Pie Spice
2 tsp. espresso powder
1 tsp. Vanilla extract
2 1/2 cups King Arthur all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Kosher salt

Confectioners' sugar for dusting

In the bowl of a stand mixer, using the paddle attachment, cream the butter and sugar until fluffy.  Scrape down the sides with a spatula.  Add the eggs, one at a time, and incorporate completely.  Add the sour cream, pumpkin puree, espresso powder, vanilla extract, and Pumpkin Pie Spice and mix well.  Don't be alarmed--the batter will look curdled.

Add the dry ingredients and beat on medium to combine, then, push the speed to medium/high for 1 minute.

Scoop batter into the baking cups and spread with an off-set spatula.

Divide the crumb topping amongst the 10 baking cups.

Bake for 24-26 minutes or until the tops spring back when lightly touch with your finger ips.  Remove from the oven and let cool completely. 

If desired, dust the tops with confectioners' sugar.  You could also bake the batter in a 9-inch square pan, but may not need all the crumb topping (you could freeze any remaining.)

One of the treats that Kelly loved to indulge in was Pumpkin Lattes, which are only found in coffee shops this time of year.  However, if you want to make these "kid friendly" you can eliminate the espresso powder and add another teaspoon of vanilla extract or a cup of mini chocolate chips.  Enjoy!