Lil Luna: Pumpkin Magic Cake

It's nearly Halloween, and I realized I still haven't made any pumpkin recipes!  How is that possible?  So I quickly ran through everything I have pinned on Pinterest with pumpkin, and I came back across this recipe (thanks, self!).  I'm not quite ready to jump on the Thanksgiving pumpkin pie train, but this layered cake makes a really pretty and delicious dessert option for fall.

Note: I replaced the Cool Whip in the original recipe with real whipped cream.  If you're curious why, research the ingredients in Cool Whip.  Trust me on this.

Pumpkin Magic Cake
Adapted from Lil Luna blog

1 (15.25-ounce) box yellow cake mix PLUS ingredients needed to make - eggs, water, oil
1 (15-ounce) can pumpkin puree
½ cup evaporated milk
½ cup heavy cream
3 large eggs
1 cup lightly packed brown sugar

1 teaspoon pumpkin pie spice

Frosting:
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 (3.4-ounce) box white chocolate instant pudding mix
1 teaspoon pumpkin pie spice
1 cup cold whole milk
White chocolate curls

Preheat oven to 350°F.

Prepare cake as instructed on package and pour into a greased 9x13-inch cake pan. Set aside.

In a medium bowl, combine pumpkin puree, evaporated milk, heavy cream, eggs, and brown sugar and whisk until smooth. Pour all over the cake mix.  Bake for an hour (or until it no longer jiggles in the middle).  Let cool.

Whip heavy cream and powdered sugar until stiff peaks form; set aside.  Make frosting by whisking together the white chocolate pudding mix, pumpkin pie spice, and milk until smooth.  Quickly fold in whipped cream and mix well.  Spread over the cooled cake and top with white chocolate curls.  Refrigerate until ready to serve.

Saveur: Poulet Demi Deuil (Chicken in Half Mourning)

This is the other recipe I decided on to utilize my precious black truffle.  Because what is better than a juicy roasted chicken, amirite?  I really like the way the shaved truffle peeks out from under the skin of the chicken, which is why it's considered to be in "half mourning".  The truffle infuses into the chicken meat and makes for a very fancy dinner.

Poulet Demi Deuil (Chicken in Half Mourning)
From Saveur magazine, January 2007

1 (3½-pound) chicken, rinsed and dried
¾ ounce black truffles, sliced into thin discs
Salt and freshly ground black pepper
1 clove garlic, peeled and halved lengthwise
2 tablespoons unsalted butter, softened
1 tablespoon rainwater Madeira
1 teaspoon cognac

Working from the neck opening with your fingers, gently pry chicken skin away from as much of the breast and legs as you can without tearing it. Slip truffle slices under skin in a single layer, covering as much flesh as possible. Truss chicken, wrap loosely in plastic, and refrigerate overnight.

Preheat oven to 400°F.

Rub chicken with salt and pepper. Rub large piece of foil with garlic and then butter. Pour Madeira and cognac into chicken cavity and on foil. Place chicken on foil and wrap into a neat, tightly sealed package. Bake on a baking sheet for 1 hour (10 minutes longer for a large chicken). Place package on a serving platter and open at the table to allow everyone to enjoy the fragrant steam. Serve with buttered egg noodles and good crusty bread.

Chef Dave Martin and D'Artagnan: Black Truffle Mac and Cheese

Once again, I have come across a lovely black truffle in my wanderings at my local grocery, so the race is on to make as many delicious recipes as possible with the gold-plated sucker.  In Googling around, I found this recipe from Top Chef contestant Dave Martin, and I sounded just about perfect.  Note that it is VERY rich, so you only need a small bowl, although I dare you to try and stop there.

Note: To roast garlic, preheat oven to 400°F.  Remove the outer papery layers of the garlic bulb, cut ¼-inch off the top, drizzle with oil, and then wrap in aluminum foil.  Roast for 40 minutes, then begin checking the garlic for doneness.  It is ready when even the center cloves are soft, or you can keep roasting until it is golden brown.

Black Truffle Mac and Cheese
Adapted from Chef Dave Martin and D'Artagnan

1 tablespoon extra-virgin olive oil
½ cup minced shallots
12 cloves roasted garlic
4 cups heavy cream
1½ tablespoons fresh oregano, chopped and cleaned from stems
1½ tablespoons fresh thyme, chopped and cleaned from stems
¼ cup cream sherry
¼ cup brandy
3 tablespoons chopped black truffle
1 cup grated Parmesan cheese, plus additional for topping
¼ cup white truffle-flavored oil
1 teaspoon Tabasco sauce
1 large egg
1½ teaspoons sea salt
1 teaspoon freshly ground black pepper
1½ cups Fontina cheese, finely grated
1 pounds gemelli noodles, cooked in salted water and drained
½ cup Progresso Italian seasoned breadcrumbs

In a stock pot or dutch oven, heat olive oil over a medium flame. Add shallots and cook, stirring occasionally, until they start to caramelize. Add thyme and oregano, stirring to combine. Turn the heat up to medium-high, add roasted garlic and continue to cook, about 2 minutes. Carefully add sherry and brandy, scrape up any browned bits on the bottom of the pan. Return the heat to medium.  Stir in chopped truffle. Slowly stir in the cream, Tabasco sauce, 1 cup Parmesan cheese, and truffle-flavored oil. Continue to cook, until the cream has thickened, about 15 minutes.

Temper the egg: In a small bowl, while whisking, slowly add hot cream mixture, a few teaspoons at a time, to bring the egg up to temperature without cooking it. Whisk tempered egg into the cream mixture. Continue cooking until the mixture coats the back of a spoon and then remove from heat.

Preheat oven to 350°F.

In a large mixing bowl, stir together cooked and drained noodles and Fontina cheese. Add the reduced cream mixture, stirring to completely coat all of the noodles. Pour into a large casserole dish.  Stir the remaining Parmesan cheese into the breadcrumbs. Top each ramekin with the breadcrumb mixture.

Put the ramekins on a lipped sheet pan and bake until lightly golden and heated all the way through.

Against All Grain: Banana Muffins with Chocolate Chip Streusel Topping

After many happy years stuffing my face with white flour and granulated sugar, I'm slowly being converted to the benefits of maybe cutting those particular ingredients back a tad.  I'm especially interested if I can find a recipe that turns out something nearly as delicious as the original.  These little banana muffins are surprisingly delicious considering there's not a speck of flour or sugar to be seen.  Even if you're not practicing paleo - these would be a good choice for a healthier breakfast.

Note: I used big baking chips instead of minis because that's what I had, but my boyfriend thinks they worked just fine (read: big chocolate flavor).

Banana Muffins with Chocolate Chip Streusel Topping
From Against All Grain blog

4 medium eggs, at room temperature
3 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons coconut oil, softened
½ teaspoon apple cider vinegar
½ cup coconut flour
¼ cup blanched almond flour
½ teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
3 overly ripe medium-sized bananas (big brown spots)
¼ cup whole milk
¼ cup mini chocolate chips

Streusel:
¼ cup pecans
1 tablespoon honey
1 teaspoon cinnamon
2 tablespoons mini chocolate chips

Preheat your oven to 350°F.

Using a paddle attachment in a stand mixer, cream together the coconut oil, honey, and vanilla until is light and fluffy.  Add your eggs one at a time, mixing well after each one. Add in the apple cider vinegar.

In a separate bowl, combine the flours, cinnamon, baking soda and salt.  Slowly incorporate the dry ingredients into the wet ingredients, scraping down the sides of the bowl if necessary.  Mash the bananas and the milk in a bowl until it has reached a similar consistency to baby food. Fold the banana mixture into the batter and the chocolate chips if you’re using them.  Spoon the batter into lined muffin tins or reusable silicone muffin cups. Fill to about ¾ full.

For the streusel topping, chop the pecans, honey, and cinnamon in a blender or food processor until finely chopped. Mix in the chocolate chips, then sprinkle the mixture over the muffins.

Bake for 15-20 minutes, until the tops have browned lightly and a toothpick comes out clean.

Makes 12 muffins

Southern Fried Corn

There's not much better than fresh summer corn.  And while I love some corn on the cob (preferably slathered in butter), I'm not a huge fan of gnawing on the cob and getting all sorts of bits in my teeth.  So this recipe combines the best of all worlds - delicious sweet corn, no bits in your teeth, and lots of amazing flavor.

Southern Fried Corn

4 ears corn
2 to 3 tablespoons bacon grease or butter
¾ teaspoon sea salt
¾ teaspoon freshly ground black pepper
Fresh chopped parsley or chives, for garnish (optional)

Cut the corn off of the ears and set aside.  Heat the bacon grease over medium-high heat until melted and shimmering.  Add the cut corn, then scrape the milk from the cobs into the frying pan.  Season with the salt and pepper.  Fry the corn until it starts to brown, about 7 or 8 minutes.

Makes 4 servings

Southern Living: Fresh Coconut Cake

It was recently my father's birthday, and I asked him what cake he wanted.  After much hemming and hawing, I finally got him to admit that he wanted a coconut cake.  Not just any coconut cake, mind you.  THIS coconut cake.  No returns, exchanges, or substitutions.  And what the birthday boy wants, the birthday boy gets.  We normally have this cake at Christmas, since it basically resembles a giant snowball, but it's good all year 'round.

Note: The recipe originally called for a fresh coconut, but my mom has always used a bag of sweetened flaked coconut in substitution.  I think it works just fine since the cake and filling isn't super sweet to begin with, but fresh might be nice.

Fresh Coconut Cake
From Southern Living magazine

1 medium coconut or 1 (14-ounce) bag sweetened flaked coconut
2¼ cups cake flour
1½ cups granulated sugar
¾ cup vegetable shortening
¾ cup whole milk
3 large eggs
2½ teaspoons baking powder
1 teaspoon salt
1 teaspoon pure vanilla extract
Custard Filling
Snow Peak Frosting
Candied orange slices for garnish

Shred the coconut (if using).  Preheat the oven to 375°F. Grease and flour two 9-inch round cake pans.

Into a large bowl, measure the flour, sugar, shortening, milk, eggs, baking powder, salt, and vanilla; with mixer at low speed, beat until well mixed, constantly scraping the bowl with a rubber spatula. Beat at medium speed for 5 minutes. Pour the batter into the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool the pans on racks for 10 minutes and then remove the cakes to the racks and cool completely.

Prepare the custard filling. Stir 1 cup shredded coconut into the chilled custard filling; with a sharp knife, cut each cake horizontally in half. Prepare the Snow Peak Frosting. Place the first layer of cake on a cake plate, cut-side up; spread the cake with about ⅓ of the filling. Repeat the layering, ending with a cake layer top-side up. Frost the sides and top of the cake with Snow Peak Frosting. Sprinkle the sides and top of the cake with about 2 cups of shredded coconut. Refrigerate.

Makes 16 servings

Custard Filling
4 large egg yolks
2 cups whole milk
½ cup granulated sugar
⅓ cup cornstarch
3 tablespoons orange-flavored liqueur (such as Grand Marnier)

In a heavy 2-quart saucepan, with a wire whisk, mix well all of the ingredients until well blended. Over medium heat, cook, stirring constantly, until the mixture thickens, about 10 minutes. Cover the custard’s surface with waxed paper; refrigerate until well chilled, about 1½ hours.

Snow Peak Frosting
1¼ cups light corn syrup
2 large egg whites
Dash salt
1 teaspoon pure vanilla extract

In a 1-quart saucepan over medium heat, heat the corn syrup to boiling; remove the pan from the heat. In a large bowl, with the mixer at high speed, beat the egg whites and salt just until soft peaks form. Slowly pour in the hot syrup; continue beating for 6 to 8 minutes until the frosting is fluffy and forms stiff peaks when the beater is raised. Beat in the vanilla extract.

Against All Grain: Snickerdoodle Cupcakes

What do you make a man who loves snickerdoodle cookies, but who is also trying to eat a somewhat Paleo diet?  Cupcakes, of course.  I've got to say - every dessert I've had from one of Danielle Walker's books has been inpressively delicious.  Especially considering they have no: all-purpose flour. processed sugar, or dairy.  I honestly didn't think dessert could happen without those items.  Color me impressed.  And these little cupcakes are no exception.  While I'm not sure I could go so far as to call them healthy, they're certainly a far cry from the sugar bombs that I normally make.  Sugar bombs have their time and place, but these will work for the rest.

Snickerdoodle Cupcakes
From Against All Grain by Danielle Walker

4 eggs, at room temperature
½ cup honey
1 tablespoons coconut milk, at room temperature
3 tablespoons melted raw cacao butter
2 teaspoons pure vanilla extract
½ cup coconut flour, sifted
1½ teaspoons cinnamon, plus more for dusting
½ teaspoon baking soda
¼ teaspoon sea salt
Italian Meringue Frosting

Preheat the oven to 350°F.  Line 8 cups of a 12-cup muffin pan with baking cups.

Place the wet ingredients in the bowl of a stand mixer and beat on medium until frothy and fully incorporated.  Add the dry ingredients, beating until combined.  Spoon the batter into the prepared cups of the muffin pan, filling each cup 2/3 full.

Bake for 18 minutes.  Cool completely on a wire rack before frosting.  Pipe or spread frosting on cupcakes, then dust with cinnamon.

Makes 8 cupcakes

Italian Meringue Frosting
2 egg whites
⅓ cup honey
¼ teaspoon lemon juice
Small pinch sea salt

Place the honey in a saucepan over medium-high heat and bring to a boil.

Meanwhile, place the egg whites in the bowl of a stand mixer and beat on high until soft peaks form.  Add the lemon juice and salt and beat to combine.  With the mixer on medium, pour the boiling honey into the bowl in a slow, steady stream.  Continue beating for 6 to 8 minutes, or until stiff peaks form and the meringue is cool to the touch and has doubled in volume.

Makes 3 cups

Bourbon Maple Bacon Baked Beans

My niece and nephew love baked beans.  LOVE THEM.  I'm not sure why or how this happened, but if you find something a kid will eat, you give it to them.  However, I'm all about making things from scratch, as those canned goods are full of all sorts of stabilizers, thickeners, and other unidentifiables.  So I needed to develop a recipe.  A recipe that wasn't just as bad as the cans because it included ketchup or barbecue sauce.  I know the recipe list looks long, but I promise a big chunk of it is just spices to give the beans their yummy flavor.  The little muchkins gobbled this up and asked for more, so I think that's about the highest praise a recipe can get.

Note: There's a little bourbon in these for the flavor.  It's completely safe for children, as the alcohol cooks out during the long period in the oven, but you can absolutely leave it out anyway.

Bourbon Maple Bacon Baked Beans

8 slices applewood smoked bacon, chopped
1 large yellow onion, chopped
2 (8-ounce) cans tomato sauce
2 tablespoons tomato paste
¼ cup honey
½ cup real maple syrup
3 teaspoons liquid smoke
3 tablespoons Worcestershire sauce
⅓ cup apple cider vinegar
1 tablespoon lemon juice
1 tablespoon unsalted butter
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon ground yellow mustard
2 teaspoons sea salt
¼ teaspoon ground white pepper
Pinch ground cinnamon
Pinch ground cloves
¼ cup bourbon (optional)
3 (15-ounce) cans navy beans, rinsed and drained

In a Dutch oven, cook bacon over medium-high heat until crispy and fat is rendered.  Using a slotted spoon, scoop bacon onto a paper towel to drain.  Keep two tablespoons of bacon fat in the pot and discard the rest.  Add the onions to the bacon fat and cook until the onion is translucent.

Add all of the remaining ingredients and stir well to combine.  Add half of the cooked bacon and stir to combine.  Bring to a simmer and cook until slightly reduced, about 20 minutes.

Preheat oven to 350°F.  Pour beans into a casserole dish and top with the remaining bacon.  Cook, covered, for another 30 to 45 minutes, or until beans are slightly saucy and bubbling.

Makes 8 servings

Spend with Pennies: Spaghetti Casserole

Sometimes the best way to take care of someone is to make them dinner and take it over to their house.  And the best dinner to deliver is probably a casserole.  It's one dish, easy to heat up, and easy to clean up afterwards.  Low effort, high return.  And when it's a pile of tomatoey pasta with sausage and cheese?  Yeah, I don't have to keep convincing you.  This casserole is spaghetti taken to the next level.

Note: I used vermicelli for this casserole instead of traditional spaghetti noodles.  I find that it makes it less doughy with the thinner noodles.

Spaghetti Casserole
Adapted from Spend with Pennies blog

16 ounces dried spaghetti noodles
1 large yellow onion, chopped
4 to 6 cloves garlic, minced
1 pound sweet Italian sausage, casing removed

½ pound hot Italian sausage, casing removed
3 teaspoons dried Italian seasoning, divided use
2 (24-ounce) jars spaghetti sauce, divided use
1 (8-ounce) container ricotta cheese
1 (8-ounce) package cream cheese, at room temperature
¼ cup sour cream
3 cups shredded mozzarella, divided use
½ cup butter, cut into slices, divided use

Preheat oven to 350°F.

Bring a large pot of salted water to a boil. Cook pasta according to package, drain well and return pasta to original pot. Add 1 jar of prepared spaghetti sauce and combine. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add onion and cook until it begins to soften, about 5 minutes. Add garlic, sausage, and 2 teaspoons Italian seasoning to skillet, and cook until no pink remains. Drain well. Add 1 jar of spaghetti sauce to skillet. Set aside.

In a medium mixing bowl, combine ricotta cheese, cream cheese, sour cream, 1 cup mozzarella, and 1 teaspoon Italian seasoning. Set aside.

Place half the slices of butter in a 9x13 baking dish. Spread half the spaghetti in dish, then spread cheese mixture evenly over spaghetti. Spread remaining spaghetti over cheese mixture. Top with the remaining butter slices. Pour tomato meat sauce evenly over top layer of spaghetti.

Top with remaining mozzarella and bake in preheated oven until casserole is heated through, about 35 to 45 minutes.

Makes 6 servings

Honey and Birch: Bacon-Wrapped Dates with a Honey Balsamic Reduction

It's hard to cook for a family full of picky eaters, whether self-imposed or illness-imposed.  Each new item added to the no-no list means that many more recipes that either have to be altered or removed from the rotation entirely.  So it's nice to find creative new recipes that are an easy hit.  I hadn't eaten many dates before, but I figured that anything stuffed with cheese and wrapped in bacon was going to be delicious.  And I wasn't wrong.  Go easy on the balsamic reduction; it's a strong pop of flavor.

Note: I added a dash of cayenne pepper to the goat cheese.  Everyone needs a little spice in their life.

Bacon-Wrapped Dates with a Honey Balsamic Reduction
Adapted from Honey and Birch blog

30 pitted Medjool dates
15 slices of bacon, cut in half
1 (4-ounce) log goat cheese
¼ cup chopped pecans
¼ cup honey
¼ cup balsamic vinegar

Preheat your oven to 350°F and cover a baking sheet with foil. Combine the goat cheese and pecans in a small bowl. Mix well.

Stuff each date with the goat cheese mixture - you want to stuff them so they are full but not overflowing. Wrap a piece of bacon around the date so that the date's opening is covered - stretch the bacon if you need to.  Secure each piece of bacon with a toothpick.

Place each bacon-wrapped date on the baking sheet, spacing evenly on your baking sheet.  Bake for 20 to 25 minutes, until the bacon is crispy, and remove from the oven. Let cool completely before serving.

While the dates are baking, combine the honey and balsamic vinegar in a small saucepan. Cook on medium heat for 10 to 15 minutes, or until combination is reduced by half, stirring occasionally. Remove from heat and let sit to thicken.

Makes 10 servings