Earl Grey-Pumpkin Snack Cake

I feel the changes of Fall coming. I almost felt a chill during my morning walk a few days ago. My belly is slowly dwarfing the rest of me as baby boy continues to grow. We started HypnoBirthing classes a few weeks ago {more on that soon}. Our guest room is being converted to a nursery little by little. I turn 33 this weekend.

Lots and lots of change.

All that change makes me want to do things that I'm familiar with just to keep some sense of what I know in my life. Like baking. Baking is always welcome.

Now that coffee giants all over America have officially declared it pumpkin season, I feel ok with doing some pumpkin-infused baking to usher in the seasonal flavors that we all know and love this time of year.

Except, not all of us love those seasonal flavors. Like my Abuela for example. She really, really dislikes some of those spices that are found in just about every Fall baked good you can think of. Says they make everything taste like craft store potpourri.

So, I came up with this recipe in case there are other folks like Abuela out there who just can't get on board with nutmeg and cloves and allspice. No potpourri here, just the fragrant scent of Earl Grey tea, a new favorite of mine.

It took me a while to become a tea person, to be honest. I used to love the idea of tea but didn't really care for the stuff itself. Then I started buying different kinds to sample whenever I'd come across ones that seemed particularly appealing. Now, I've developed a taste for tea {specifically chai or fruity herbal blends} and a major collection that I love to overwhelm friends with when they come over.

Earl Grey has such an aromatic quality to it since it's made with bergamot, an extract that comes from citrus. And you know me. I love anything citrusy. It doesn't scream "orange" or "lemon", but has such a pleasant fragrance that I'm not sure which I enjoy more: Sipping it or letting my nose linger above the cup.

The flavor goes surprisingly well with pumpkin, as I found when I combined the two in this snack cake. This super-moist cake doesn't even need any frosting, but hey, why not gild the lily while we're at it, right? Can you really go wrong with tea-scented cream cheese frosting? I think not.

It's everything you love about something familiar... with a little change sprinkled in for good measure.

Are you feeling Fall's changes in your life? Do tell!

Earl Grey-Pumpkin Snack Cake
Adapted from Dixie Crystals
Makes 9 servings

1/4 cup milk {I used almond milk}
2 Earl Grey tea bags
1 cup all-purpose flour
3/4 cups sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 teaspoon vanilla extract
Scant 1 cup pumpkin puree
1/2 cup vegetable oil

1. Preheat oven to 350 degrees. Line an 8x8 inch baking pan with foil and spray with non-stick cooking spray. {I just use my Misto filled with olive oil.} Set aside

2. Heat milk to steaming and steep tea bags in it for about 5 minutes. When finished steeping, squeeze out the tea bags carefully with the back of a spoon to get maximum flavor from each bag.

3. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.

4. In a small bowl, beat together eggs, vanilla extract, pumpkin puree and vegetable oil until thoroughly combined.

5. Add wet mixture to dry mixture and stir until just combined {make sure there aren't any lumps but don't overmix}.

6. Pour batter into prepared baking pan. Bake for about 40 minutes.* Remove from oven and allow to cool completely before frosting.

*You may want to check for doneness at 30 or 35 minutes, but it took closer to 40-45 in my oven. This cake is very moist and did not have a crumbly texture for me, but had I left it in a little longer it may have created more of a crumb.

Earl Grey Cream Cheese Frosting

2 tablespoons milk
1 Earl Grey tea bag
4 tablespoons butter, softened
3 ounces cream cheese
1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract

1. Heat milk to steaming; steep tea bag in milk for about 5 minutes. When finished steeping, squeeze out the tea bag carefully with the back of a spoon to get maximum flavor. Set aside.

2. In a medium bowl using a hand mixer, cream together butter and cream cheese until mostly smooth. Slowly beat in powdered sugar until incorporated.

3. Add about 1 tablespoon of tea-steeped milk. Add vanilla extract. Beat until smooth. {If the consistency is too runny, add a bit more powdered sugar. If it's too thick, add some more milk.}

Frost cooled cake completely. Sprinkle with cinnamon for garnish, if desired. Slice and serve.

Nutty Olive Cheese Log

Hey guys! I took a little blogging break last week to get caught up on life stuff, but I'm ready to get back to sharing all kinds of things this week including recipes, dining reviews and my recap of a very fun culinary tour I took last weekend.

I'm easing back into things today by sharing a recipe over on my buddy Alice's blog, Hip Foodie Mom! You may recognize the name from a few weeks ago when Alice guest posted during my Ice Cream Social. I'm returning the favor by bringing over a super simple recipe that's perfect for summer entertaining: a Nutty Olive Cheese Log.

This is one of those recipes that's not really a recipe. It's more of a "toss everything into a bowl and mix it together" kind of thing that looks presentable enough to bring to a party or serve to friends. Most importantly it does NOT require cooking of any kind, which is fabulous because I might melt into a puddle of pregnantness if I have to stand in front of an oven right now. :)

Anyway, head over to Alice's blog for the recipe and to see why I feel like a "lucky duck" every time I make this!

Happy snacking!

Strawberry Cheesecake Muffins

Did you think I disappeared? Was abducted by aliens seeking Earthling recipes? Tried a new cooking technique and sent my kitchen up in flames? {Did you even notice I was gone??}

Nope. I'm still here! The truth is that a jam-packed schedule combined with some tummy troubles and a few big baking projects have contributed to the lull in posting and a very boring social media feed. I mean, who's up for pictures of a sickly, frazzled baker?

While some couch time and a break from posting was exactly what I needed, I figured I'd spare you and wait until I had something a bit more fun to share. You're welcome. :)

Grocery shopping after a bout of not feeling like eating anything is like walking through a candy store after a few weeks of sugar deprivation. Suddenly, everything calls out to you and beckons to be placed in your shopping cart. Shiny, colorful and particularly fragrant things stand out above all.

So, strawberries. Three for $5 strawberries, to be exact. Plump, vibrant red and as potent to the senses as those scratch-and-sniff stickers you couldn't resist as a kid. {Or, in my case, even as an adult. I'm not gonna lie. The teacher in me still lives when it comes to stickers & office supplies.}

In restocking my fridge after my trip to the store, I became sheepishly aware that I had *maybe* gone a little overboard with the strawberries. Especially because there are only two of us and strawberries are infamous for going all fuzzy before you can say "shortcake."

With strawberry season peaking in the springtime, this is the perfect time to stock up and use them in just about everything!

Sometimes I'll have an idea for a recipe and Google it to see if anyone else has come up with the same thing. Most of the time, it's been done in one way or another. Many times, I start off with someone else's recipe as a jumping off point, and heavily adapt it to suit my taste. But when I Googled "Strawberry Cheesecake Muffins" and came across this streuseled version from The Recipe Critic, I knew there wasn't much I would change {except for the streusel}.

Tender vanilla-scented muffins are speckled with bright bits of ripe strawberry, and a surprise layer of cheesecakey yumminess. Together, they make such a perfect, springy combo. I added an extra flourish of additional cheesecake batter at the top of the muffins, and finished them off with a little sparkling sugar.

Are there there any springtime fruits or veggies that make you fall all over yourself at the grocery store? {Or am I the only crazy chick with 10 pints of strawberries in her basket?} ;)

Strawberry Cheesecake Muffins
Slightly adapted from The Recipe Critic

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons salt
1 egg
1/2 cup sugar
1/4 cup canola or vegetable oil
1 cup milk of your choice
1 teaspoon vanilla extract
1 1/2 cups chopped strawberries

For "cheesecake" filling:

4 oz. {half a block} of cream cheese
1/3 cup sugar
2 tablespoons of beaten egg
1 teaspoon vanilla extract
{Optional} Coarse or sanding sugar for topping

Beat together all ingredients until smooth. Set aside until ready to use or transfer to a zip top bag for easy pouring.

1. Preheat the oven to 350 degrees. Prepare a muffin tin with liners. Set aside.

2. In a medium bowl, combine flour, baking powder & salt.

3. In a separate bowl, whisk together egg, sugar, oil, milk and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just incorporated into a batter {try not to overstir}.

4.  Fill each muffin liner with about a tablespoon of batter. Sprinkle a few strawberry bits over top of the batter, then top with about a tablespoon of cheesecake mixture.* Top with another tablespoon of muffin batter & a few more strawberry bits. {At this point, I had cheesecake batter left over so I drizzled a tiny bit on top & swirled it in with a toothpick. This is optional. The cupcake liners will be pretty full, so just be careful not to add too much.}

5. Bake muffins for 20 to 25 minutes, checking for doneness by inserting a toothpick into the center and making sure it comes out clean or with moist crumbs.

6. Remove from oven and cool for 5 minutes before placing on a cooling rack. Sprinkle with coarse sugar if desired.

Almond Joy Cheesecake Truffles

Something happens to me when I walk into Target. {Or HomeGoods for that matter... but that's a story for another day.}

I go from a logical, budget-conscious adult to a teenage shopoholic in about .3 seconds.

"Oooh... is that a lace peplum top?"
"OMG! I'm in love with this Threshold tray!!"
"Um, I NEED those shoes/melamine plates/paper straws/organizational items/notecards...etc."

And the Dollar Spot? Let's not even go there. {P.S. I've become obsessed with the mini-rolls of trendy printed wrapping paper that they've had lately. You have probably seen a few in the background of previous posts.}

It's a problem.

Most of the time, I manage to walk out, wallet unscathed. But that's taken years, YEARS of practice.

The weird thing is, the very same thing happens to me in the grocery section. I don't know what it is. It's just food. But the food that I bypass at my normal grocery store suddenly takes on a whole new attraction when it's packaged in an Archer Farms box. Maybe it's the cute little rooster. Who knows.

Anyway, I was at Target a few weeks ago and it was by the grace of all things good & holy that I got out without dipping into my retirement fund. I did buy a cute little lace tank dress {the first article of clothing I've bought myself in months, I've been so good}, but at $24.99 I figured it was a steal for a date night with the hubby or the next party where I need to look semi-presentable.

What does this have to do with food, you might be asking? Well... I broke the cardinal rule of any grocery shopping -- Target or not -- and went to the store hungry. Big no-no. And I found myself magnetically pulled into the aisle I never, ever enter: The Candy Aisle.

You can imagine what nearly transpired there. Complete low blood sugar shopping meltdown. But with promises of hummus & veggies slinging me back into reality from the basket of my quickly filling cart {and a package of the new Cookies & Creme Dove Promises as my chosen "treat"}, I turned on my heels and made a beeline for checkout before any more damage could be done.

When I got home, I put everything away with a sense of accomplishment, glad that I had not let the TarGETITRIGHTNOW demon overtake me.

And then I made Almond Joy Cheesecake Truffles.

Sigh.

I never said I was a saint.

Almond Joy Cheesecake Truffles

1 {8 oz.} package cream cheese {I used 1/3 less fat... not that it really matters.}
2 cups sweetened flaked coconut
1/4 teaspoon vanilla extract
1/2 cup confectioners' sugar, divided
20 almonds {I used Emerald brand Cocoa Roast Almonds}
Approx 5-6 ounces of semi-sweet chocolate, melted {I use Baker's because it melts & coats well}*

1. Prepare a small sheet pan by lining with parchment paper.
2. In the bowl of a food processor, add cream cheese, coconut, vanilla, and 1/4 cup confectioners' sugar. Pulse until a thick paste forms.
3. Transfer mixture to a small bowl and mix in remaining 1/4 cup of confectioners' sugar by hand. Refrigerate for about 30 minutes or until slightly hardened.
4. When ready to continue, using a small cookie scoop, scoop about about 1 tablespoon of the mixture into your hand and roll into a ball. Place on prepared sheet pan. Repeat with rest of mixture. {Should make about 20 truffles.}
5. Insert an almond into the center of each coconut ball.*
6. Dip coconut balls into melted chocolate. I like to use the fork & spoon method, or sometimes just plop them right into the chocolate, flip them around to get coated and scoop them out with a spoon. Do what makes you happy. :)
7. Carefully place dipped coconut balls back onto sheet. Refrigerate about 30 minutes or until the chocolate is set.

Enjoy!

*You can definitely coat these using melted chocolate chips, too. But I find that it's hard to get a smooth coating, and I think it has something to do with the fact that there is something added to chips to help them retain their chippy shape. Or maybe I'm imagining it. Either way, I like good quality chocolate or baking chocolate for dipping things. The end.

Mississippi Mud Dip

 

 

Thanks to a variety of different factors, I never got around to sharing last week's Tailgate Thursday post for Ole Miss. It was just one of those weeks where nothing went as planned and everything seemed to be going wrong.

 

I'm sure I'm not the only one who has weeks like these, and being aware of everything going on with Hurricane Sandy helped to put things into perspective.

 

{As a side note, did you know there are lots of different ways you can still help out those who are still recovering from the storm? Be sure to check them out!}

 

Meanwhile, in our own little bubble, life has changed drastically: We got a puppy. But {a lot} more on that later this week.

 

I'm sharing a recipe today that I'm pretty sure was made for "those days". For the days when your washing machine dies mid-wash. The days when you get caught in a rainstorm... after spending half an hour straightening your hair. When you bake the most delicious cookies ever and accidentally drop the entire tray on the kitchen floor. 

 

For the bad days at work... at school... at home. When your kids haven't let you get a good night's sleep for what seems like months days. When your boss gave you an "urgent" project -- at 4:45 pm. When your car starts making a noise that cannot be good. The days when your new puppy has peed the carpet for the umpteenth time and you are absolutely certain that you have managed to get the only untrainable dog on the face of this planet. 

 

 

A creamy, rich layer of faux "brownie batter", topped with sweet and gooey marshmallow fluff, walnuts, and a coating of silky ganache. Served with pretzels, it covers the bases for both salty AND sweet. I should start packaging this stuff & selling it next to the Midol. It cures all ills, ladies.

 

 

I'm glad I never got around to sharing it as a part of Tailgate Thursday because it really deserves a post of it's own. I'm feeling more chipper already.

 

Mississippi Mud Dip

{base adapted from Chef-in-Training's Brownie Batter Dip}

4 oz. cream cheese, softened

4 tablespoons butter, softened

1 1/2 cups powdered sugar

2 tablespoons + 1 teaspoon cocoa powder

2 tablespoons + 1 teaspoon all-purpose flour

1 tablespoon brown sugar

1/4 teaspoon vanilla extract

2-3 tablespoons milk

1/4 cup marshmallow fluff

2 tablespoons walnuts, chopped

3 tablespoons heavy cream

1 tablespoon butter

1/4 cup dark chocolate chips

1. In the bowl of a stand mixer, cream together cream cheese and butter until smooth.

2. With the mixer on low speed, add powdered sugar a little at a time until fully incorporated.

3. Add 2 tablespoons of milk and mix until smooth, then add cocoa powder, flour, brown sugar, and vanilla. Beat until smooth and fully combined. {If dip is too thick at this point, add another tablespoon of milk and mix until desired consistency is reached.}

4. Pour mixture into a small dish. Carefully spread marshmallow fluff over top of the cream cheese mixture.

5. Sprinkle chopped walnuts over marshmallow fluff. Set aside.

6. Heat heavy cream for about 45 seconds in a microwave safe cup. {Keep an eye on it, it tends to bubble over.} Add butter and chocolate chips and let sit for about 5 minutes.

7. Whisk cream & chocolate until silky and thickened. Pour over top of walnuts.

8. Serve dip with pretzels, fruit, or cookies.

Willowbird Baking Challenge #2: Brie & Jam Braid with Candied Walnuts

Did you get a chance to check out all the fabulous, innovative recipes from Willow Bird Baking's "Cinnamon Roll" Challenge last week? Seriously creative bakers, I tell you. {Uh, Guava & White Chocolate Cream Cheese Rolls?? I die.}

I participated in the first challenge because I like to give myself extra projects when I barely have time to breathe liked the idea of challenging myself with something I don't usually make. And the end result was great. But upon completion, I thought to myself, "Ok... that was fun. But no more challenges for a bit."

Well... I lied. To myself, that is. Because after I watched Julie's Challenge #2 video, I had a flood of ideas that I wanted to try out. I just couldn't resist.

The challenge this week? A braid. No, not like the fancy ones for hair that you see all over Pinterest... the ones that look like they might require a few extra limbs to accomplish. But a Cream Cheese Braid, like you might see served at a brunch or tea party.

I've actually made something similar before {back when I didn't know you were actually supposed to post recipes on a cooking blog. Duh.} , and it was pretty delicious.

This time, I decided to go with a stroke of savory/sweet inspiration and came up with the Brie & Jam Braid with Candied Walnuts.

I LOVE brie. It's quite possibly one of my favorite foods. Ever. And around the holidays, I start wanting to serve it at every party, get together, and gathering I have so that the leftovers will remain in my fridge for me to snack on. {They don't last very long.}

If you've ever had Brie en Croute, you know of the buttery simplicity of a wheel of brie enveloped in puff pastry and baked to melty perfection. Many times, you'll also find it topped with nuts or fruit jam. The combination of sweet and savory, crunchy and flaky, gooey and jammy, is divine.

{Pardon me while I mop up the drool puddle on my keyboard.}

So, for my braid, I decided to wrap up some of those flavors and textures in a neat little cream cheese dough package.

Brie. Apricot jam. Candied walnuts and a brown sugar syrup.

For some things, "Yum" is the only appropriate response. This is one of those things.

I'm not sure if I'll go for the next WBB Challenge, but I'm glad I decided to try this one because I have a feeling this recipe will be making an appearance again in the near future!

Brie & Jam Braid with Candied Walnuts

Willow Bird Baking Cream Cheese Dough Recipe:

2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, diced
3 ounces best quality cream cheese, cubed
1/2 cup milk, minus 1/2 teaspoon

Filling:

4 oz. {approximately} brie
1/4 cup apricot jam {or your favorite jam... raspberry or apple butter would be amazing!}
1/3 cup brown sugar
1-2 tablespoons water
1/3 cup chopped walnuts

Glaze:

1 tablespoon unsalted butter
2 tablespoons brown sugar

Combine flour, baking powder, salt, diced butter, and cubed cream cheese in the bowl of a food processor or blender. Pulse a few times until large chunks are no longer visible and the flour resembles coarse meal.

Slowly add milk through feed, pulsing a few times until a ball of dough forms. {Do not overprocess.}

Turn sticky dough out onto a floured piece of parchment or wax paper. With floured hands, lightly knead a few times {not too many or you'll get a tough dough!}. Place another sheet of parchment or wax paper on top and, using a rolling pin, flatten and roll out into approximately an 8x12 inch rectangle. {Or amoeba shaped, as the case may be. I just can't seem to roll out dough into a rectangle!}

Slide onto a sheet tray coated with non-stick cooking spray. {If you are using wax paper, you will want to slide it out from under the dough. For parchment, you may keep the paper underneath the dough. DO NOT bake wax paper!}

Follow Julie's directions for marking & cutting the dough.  {She has great pictures over there that serve as a guide for you visual ones out there!}

Preheat oven to 425 degrees.

Spread jam in the center third of the dough. Top with slices of brie. Set aside.

In a small saucepan, heat 1/3 cup brown sugar and 1 tablespoon of water. Until sugar is melted and begins to bubble slightly. Add in chopped walnuts and stir to coat. {If the sugar hardens, you may want to add another tablespoon of water to loosen it up again.}

Pour coated walnuts and brown sugar syrup over brie.

Beginning at the top of your dough, take the first flap and fold it over diagonally toward the opposite side. Do the same with the flap on the other side. {It will look like flaps of dough hugging the center.} Continue doing this all the way down the dough until you have what resembles a braid. {It's ok if it isn't perfect... it will still taste good!}

Bake braid for 12-15 minutes, until dough is cooked through and slightly golden.

Meanwhile, place butter & brown sugar in a microwave safe measuring cup. Heat on high for about 1 minute, for 30 second intervals until butter and sugar melt together into a thickened syrup.

Pour over top of braid.

Serve warm or at room temperature.