Tis the Seasons! First up, Thanksgiving

You’re in charge of dessert, crap! What should you bring??


Deep breath.

Solution: the simplest apple tart made from scratch, ever.

Want to wow your crowd with a dessert like this?

Thought so.

Follow this recipe for best results. Prep time 20 minutes, baking time about 30 minutes. Makes 2 tarts.

Apple Cinnamon Galette

1 Box frozen puff pastry (2 sheets)
4 large apples, peeled, cored and sliced thin (around 1/8 ” thick)
2 tbsp butter, cut into 1/4″ cubed pieces
2 tbsp sugar
1/2 tsp cinnamon
1/3 cup apricot preserves*
1 tbsp water

Preheat oven to 400*F. Thaw the puff pastry in the fridge over night, or if you forget, thaw on the counter for 30-40 minutes. Place parchment paper on a rimmed baking sheet and lay the puff pastry out. Fold each edge over about 1/4 ” creating an edge. Dust the puff pastry lightly with cinnamon. Peel, core and quarter the apples. Using a sharp knife or mandoline cut the apples into 1/8″ thin slices. Arrange the apple slices diagonally across the pastry or however you like. Dot with butter squares, sprinkle sugar evenly over the top and place in the oven for 30-35 minutes or until golden brown.

Heat apricot preserves with water in the microwave for 15 seconds, strain, and brush lightly over the top of the pastry.

Serve immediately or cool.

*substituting orange marmalade or apple jelly for apricot preserves can also be used.

Yes, it’s that easy.

Enjoy! xo-G

Pumpkin Oat Muffins

Getting back to basics for creating real pumpkin flavor in a breakfast staple

When I was a kid growing up in Michigan, going to the apple orchard was an annual fall tradition.  Among the obvious treats; cider, donuts and caramel apples, it was the warm, soft, pumpkin spice muffins that were always a favorite of mine. I remember the delicate hint of spices, the molasses aroma, and a steamy, sweet and moist interior with a toasted crust.  The problem I often find with pumpkin muffins or pumpkin baked goods alike is their actual lack of pumpkin flavor. It seems the idea of pumpkin flavor has been replaced with kicked up amount of sugar and spice to equate some seasonal desire of what pumpkin should taste like.  Pumpkin itself is not an overwhelming flavor; it is subtle, earthy, and slightly salty and sweet.  I typically find that muffins in general are usually too sweet for my tastes so I wanted to figure out a way to recreate my apple orchard food memory of the Pumpkin Oat Muffins I enjoyed as a kid but also get back to basics and stay away from the commercialized version of what we think Pumpkin flavor is.

I started first by testing pumpkin filling; both canned versions of high end brand names to low end brands, as well as roasting and pureeing a sugar pumpkin.  The results proved that using a good quality pumpkin canned puree was a better alternative to roasting and pureeing yourself.  The roasted sugar pumpkin version rendered similar results to canned puree however it was a bit more fibrous and bland plus it took me two hours to roast, then puree, so why bother with the hassle of pots and pans. Skip the homemade puree and go for a good quality canned puree.

Next I tested different flour options, during my first few tests using all purpose flour, the muffins were coming out consistent but the texture was more cake like than anything else. The muffin was moist but too dense; I opted to try using oat flour instead of all purpose flour. Grinding up oats in the food processor gave me more of a grainy flour that ended up helping solve my texture issue. The larger pieces of grain mixed with finer, flour like oat powder helped create a light and fluffy texture. Adding ½ cup of rolled oats to the flour mixture allowed this version to hold up better to the incredible moist pumpkin puree, making for a light and fluffy muffin full of nooks and crannies.

Having the basic muffin texture down, it was time to work on the flavor. Since Pumpkin is a very light flavor of earthy and nutty tones, adding just the right amount of spice can really draw out and enhance the pumpkin flavor.  Overload on the spice too much and you run the risk of muting the pumpkin flavor all together.  I needed to find just the right balance; I first used a store bought pumpkin pie spice blend, which is a combination of cinnamon, ginger, nutmeg and allspice.  This manufactured combination wasn’t enough to hold up to the oat flour, it was too subtle and far too cinnamon tasting.  I was looking for spice and depth of flavor but Pumpkin Pie flavoring wasn’t what I was trying to achieve. Tasters agreed, even on varying levels of pumpkin pie spice that this was not hitting the right notes to balance the sugars or the pumpkin puree.  I opted to play around with other spices and create my own harmonious blend.  I used similar ingredients, but left out the allspice and replaced it for a hint of clove.  Ginger powder was helping me create a spice note without taking over the flavors of the rest of the muffin.  Cinnamon in a lesser intense amount added to the nutty sweetness of the pumpkin puree as well as brought out the oat flavor better. Using ¾ cup of light brown sugar as well as a tablespoon of molasses really gave this muffin the balance of sweetness it deserved.

For a finishing touch I added ½ cup of raisins to the muffin batter for a natural sweet burst, to my surprise it enhanced both the spices and pumpkin flavor separately as well as equally.

Pumpkin Oat Muffins- Makes 12 muffins

For best results use fresh ground oat flour from a food processor, pulverizing the oats yourself will give a better grainy texture the muffin needs to stand up, literally. Also, for a nice dome like muffin top, be sure to rest the batter for at least 20 minutes before scooping into the muffin tin cups.

2          cups whole rolled oats, reserve ½ cup
¾        cup light brown sugar
1          teaspoon baking soda
½        teaspoon baking powder
½        teaspoon salt
1          teaspoon cinnamon
½        teaspoon ginger
1/8      teaspoon ground cloves
1/8      teaspoon fresh ground nutmeg
2          egg whites
1          15 oz can high quality pumpkin puree
½        cup buttermilk
2          tablespoons canola oil
1          teaspoon vanilla
1          tablespoon Molasses
½        cup of raisins
  1. In a food processor add 1 ½ cups of good quality oats, grind for about 10 seconds or until a gritty flour has formed.
  2. Whisk oat flour, oats, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, clove, and nutmeg in a medium bowl until well combined. In a separate bowl combine the wet ingredients; egg whites, pumpkin puree, buttermilk, canola oil, vanilla, and molasses, whisk together until combined. Add dry ingredients into the wet ingredients and whisk until the mixture is together. Add ½ cup of Raisins and recombine.  Let the muffin mixture rest for 20-30 minutes.
  3. Adjust oven rack to the middle position and heat oven to 400 degrees.  Prepare muffin tin with paper muffin liners and spray the top of the muffin tin with baking spray. Gently spoon in batter just until it reaches the top of the liner, batter should be evenly distributed among all slots, do not leave any remaining batter in the bowl.
  4. Bake at 400 degrees 24-28 minutes or until a tooth pick inserted in the center comes out clean.

Kitchen Tip! Using a tablespoon to measure out just the right amout of molasses can be tricky since so much of the molasses can stick and be left behind. To ensure you get exactly the amount of molasses the recipe calls for, measure out the canola oil first in this recipe and then measure out the molasses just following.  The molasses will slide right off your measuring spoon, ensuring you get the exact amount in the recipe.

Candied Ginger Pumpkin Spice Cookies

I have to give credit where credit is due.  A fellow bloggers Pumpkin cookies popped up on FoodBuzz yesterday and I immediately started jotting down a grocery list.  Pumpkin puree, clove, milk… the list was small since I’ve acquired so many baking products lately.   Kelly over at Eat Yourself Skinny  had a great recipe on her hands (adapted from allrecipes.com) and I thought it would be nice to bake these cookies for my office. It’s been a few weeks since baking class ended and I’ve been seeing my coworkers  sad faces enter the kitchen area each morning,  why isn’t the culinary school/food blogger bringing us anything anymore?  Sorry guys!  Anywho, with Kelly’s recipe in hand, plus a few alterations I thought I’d test out, I set up shop in my kitchen.  Portual.The Man is playing and I am starting to mix up the ingredients…  But wait! I don’t have regular sugar? what the heck!  Ugh, it was a torrential downpour outside and I did not feel like leaving the house.  After a few minutes of rummaging around I found a few sugar products; brown sugar, sugar in the raw packets, a few packets of splenda and some candied ginger, here’s how I improvised…

Ginger spiced pumpkin cookies, yield:  roughly 36 cookies

What you will need:

  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt
  • 1/2 cup light unsalted butter, softened
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 tsp. vanilla extract
  • 1.5 cups of sugar
  • 1 cup of brown sugar (didn’t have regular sugar)
  • 1 splenda packet (what the heck)
  • 1 tbsp honey (another, what the heck, give it a shot decision)
  • 1/2 cup of  candied ginger, diced (aha! secret ingredient)
  • 1 cup confectioners’ sugar
  • 1.5 tbsp milk
  • 1/2  tbsp melted light butter
  • 1/2 tsp vanilla extract
  1. Preheat oven to 350 degrees F.
  2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside.
  3. In a medium bowl, cream together the 1/2 cup of butter and sugar combinations.  Add pumpkin, egg, and 1 tsp. vanilla to butter mixture, and beat until creamy.
  4. Mix in dry ingredients.
  5. Toss in the chopped candied ginger!
  6. Drop on cookie sheet by tablespoonfuls; flatten slightly, sprinkle with chunky sugar
  7. bake for 15-17 minutes at 350*F

They came out great!  All the sugars worked in harmony, I didn’t have to go out in the rain, and my apartment smelled scrumptious!  Truly a feat of innovation on my part, and perhaps a few less calories?..Maybe! After the cookies cool, drizzle with the icing and let sit for an hour or so to harden. This could also be a good time to adhere a small piece of chopped ginger to the top of each cookie for a garnish, but this depends on how much you like ginger.

These cookies are chewy, light and with just the right amount of pumpkin and spice.

My photo was published on America's Test Kitchen: The Feed

Sad-cooking-Sunday, part I

Turkey & Italian Sausage Meatballs

Looks good, right?  I was pretty excited about it… until I tasted it.  The results?  Meatball FAIL.      It was a shame really, and I didn’t even  see it coming.  I wouldn’t say it was terrible, but I was certainly glad I didn’t have any dinner guests last night. This post does not go with out a bit of humility, I made some simple mistakes that a lot of home cooks can. (read more about my meatball mistake in part II…)

I should have known that my cooking day was doomed when my first project, Focaccia bread, flopped.  It was a good dough, evenly smoothed, kneaded, and ready for a quick 30 minute rise, but nope, that didn’t happen.  When I tempered the yeast I was sure to keep the water under 110*F so I know it was not my hand that killed the little organisms. Faulty product? (I now assume the yeast was dead or old).  Staring at it wasn’t going to make it rise anytime soon, so after 35 minutes I decided to throw it in the oven and see what happens.  It came out looking like a focaccia bread, but the inside was too moist and too dense.   I knew immediately what I did wrong and this is why being exact in baking is extremely important.   For starters, I rushed myself. I wasn’t as meticulous measuring the water as I could have been. I also did not sift my flour (partly because I don’t have a sifter or the space to do so).  After adding the 5 cups of flour I knew the dough was too wet, so I kneaded more flour into it. I’m pretty sure I over kneaded and the ratios of water and flour might have been just a little off. The softness coupled with dead yeast was quite literally a recipe for disaster. When the bread came out, it looked like a tasty, crusty bread, but the flavor just wasn’t there.  Yeast.  Never-mind the marginally off measuring, it was the yeast that didn’t develop the flavor or texture!

Here is what I used:

  • 1 tablespoon honey
  • 2 cups warm water (around but not over 110*F)
  • 1 tablespoon active dry yeast
  • 1 tablespoon kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup diced onion
  • 5 cups all-purpose flour, or as needed
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh chopped rosemary
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon kosher salt
  1. Dissolve honey in the warm 110* F water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. In a mixer with a dough hook stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour, mix until the dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
  2. Preheat oven to 415 degrees F (215 degrees C).
  3. Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes
  4. Bake in preheated oven 20 minutes until golden brown.

I used this recipe from allrecipes.com, care of MichaelGlassCook. Based on the 4,758 positive reviews, my conclusion is that it was my own human error or yeast defectiveness that crippled my Focaccia.  Feel free to use this recipe with confidence that it will work, if over 4000 people followed it, you should too.  Off to the market later to buy fresh yeast and give it another shot.

Sugar Cookies, perfected by America’s Test Kitchen

Crunchy outside, chewy inside!

The folks over at America’s Test Kitchen sure know what they are doing.  I first became acquainted with ATK and Christopher Kimball’s, Cook’s Illustrated after my grandfather  started sending me a subscription of it. Soon after receiving the first copy, I was hooked.    The masterminds’s behind America’s Test Kitchen employs a 70 person cook staff who reinvent the wheel week after week. They aim to  make the home cook more efficient and better at technique and cooking; testing small appliances, kitchen gadgets, and recipes.  They’ve been at this game for awhile now, so they are a trustworthy, go-to source for finding some of the best recipes available.

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