Thursday, December 6, 2018

Gingerbread Muffins

Comments

One of my favorite flavors this time of year is gingerbread, whether it's in a latte or a loaf. I love the flavors so much I think they are perfectly acceptable any time of year, however society might disagree. In any case, we're lucky it's the right time of year to enjoy these gingerbread muffins!


Although they are quite easy to make, I would heed the warning within the recipe to not overfill the cups. I was sure that I hadn't overfilled the batter, and even baked 2 additional muffins in another muffin pan, and mine still ended up being too full. They expanded a bit over the edges and sank in the middle as the recipe warns. The muffins were still excellent, however!


Although most people think of gingerbread cookies this time of year, as opposed to the more cake-like variation, I personally love gingerbread in loaves or muffins in this case. They are packed with flavor, heavily spiced, and so comforting with a cup of coffee or tea in the morning.



Gingerbread Muffins
Makes 12 regular or 6 jumbo muffins
(From Muffins & Biscuits)

6 Tbsp [85 g] salted butter, melted and cooled
2 eggs
1/3 cup [80 ml] buttermilk
1/2 cup [120 ml] molasses
1/2 cup [100 g] firmly packed brown sugar
1 tsp vanilla extract
1 1/3 cups [180 g] all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1/8 tsp freshly ground black pepper
3 Tbsp chopped crystallized ginger
1 tsp confectioners’ sugar (optional)

Preheat the oven to 325°F [165°C]. Line a 12-well standard or 6-well jumbo muffin pan with paper liners or coat thoroughly with nonstick cooking spray.

In a large bowl, whisk together the melted butter and the eggs. Add the buttermilk, molasses, brown sugar, and vanilla and whisk until well combined. In another large bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, allspice, cloves, and black pepper. Stir in the chopped crystallized ginger.

Add the flour mixture to the butter mixture and use a rubber spatula to carefully fold together until just combined. Be careful not to overmix, or your muffins will be tough; the batter should still have a couple of streaks of flour.

Divide the batter equally among the prepared muffin wells. Because these muffins have a lot of moisture, they are prone to collapsing a bit in the center. To prevent this, do not fill the muffin wells more than two-thirds full (if you have a little extra batter, make it into pancakes) and do not open the oven to rotate the pans during baking.

Bake until the tops are puffed and a muffin bounces back when you poke it gently in the center with a finger, 18 to 22 minutes for standard muffins or 25 to 28 minutes for jumbo. Because these muffins are dark in color, it’s a little more difficult to tell when they’re done. If you’re not sure, then slip a small sharp knife or a metal skewer into the center of a muffin; if it comes out clean, then the muffins are done.

Remove the muffins from the oven and let cool in the pan for 5 to 10 minutes. Carefully lift the muffins from the pan and transfer them to a wire rack to cool a little more. (Use a butter knife to lift the muffins out if you didn’t use paper liners.)

Dust the tops with confectioners’ sugar just before serving, if desired. Serve warm.


Tuesday, December 4, 2018

Brown Butter Pumpkin Pie

Comments

This is THE BEST pumpkin pie you will ever have. Although I love pumpkin pie I rarely make it because it seems almost boring to me when there are so many other interesting pies I could be making, but this particular pumpkin pie is anything but boring.


It begins with a brown butter butterscotch which gets pureed into a mixture of pumpkin and spices. A dash of molasses and lemon juice add further flavor complexity, and a surprise addition of carrot juice really takes things over the top. The result is a decadent, creamy one-of-a-kind pumpkin pie with a hint of tanginess that almost reminds me of cheesecake but way scaled back.


I shared this recipe with a friend of mine prior to Thanksgiving and told her I was thinking of making it for the occasion. She added it to her Thanksgiving menu as did I, and at both Thanksgivings it was met with rave reviews.


I froze some of my leftover carrot juice in ice cube trays with plans to make another pie this Christmas, which is only 3 weeks away! That's how much my family enjoyed this pumpkin pie that after years of avoiding making pumpkin pie because it's just too typical and not exciting enough for the menu, I'm making it twice in one season.


This is the pumpkin pie of our dreams, and I highly recommend making it for Christmas, for the weekend, for the office, for fun, for whatever purpose you choose because it's really better than the pumpkin pies of your past.

Brown Butter Pumpkin Pie
Makes one 9-inch pie
(From Four & Twenty Blackbirds Pie Book)

6 tablespoons unsalted butter
1 cup brown sugar
2 tablespoons water
1/2 cup heavy cream
1/2 teaspoon vanilla extract
2 large eggs
2 large egg yolks
1/2 teaspoon kosher salt
1 2/3 cups pumpkin puree
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch ground cloves
1 teaspoon molasses
2 teaspoons fresh lemon juice
2/3 cup whole milk
1/3 cup carrot juice
One par-baked All-Butter Crust for a 9-inch single-crust pie
 
Preheat the oven to 350° and position a rack in the center of the oven. In a heavy-bottomed skillet, melt the butter over medium-low heat. Continue to cook; the butter will foam and then begin to turn golden, then nut brown; whisk occasionally. When the butter is nut brown, immediately add the brown sugar, whisk, and then carefully add the water to loosen. Bring the mixture to a boil and continue simmering until a candy thermometer reads 225°F. (If you don’t have a candy thermometer, cook until the mixture smells caramelized and starts to darken.) Slowly add the heavy cream (the mixture will bubble rapidly) and whisk until smooth. Allow to cool for at least 10 minutes. Stir in the vanilla extract.
 
Place the prebaked pie shell on a rimmed baking sheet. In a separate bowl, lightly whisk the eggs and yolks together with the salt. Set aside. In the bowl of a food processor fitted with the blade attachment, blend the pumpkin puree with the allspice, cinnamon, ginger, cloves, molasses, and lemon juice until smooth. With the machine running on low, stream the brown-butter butterscotch through the food processor’s feed tube and process until combined. Stream in the egg mixture, followed by the milk and carrot juice; blend until smooth, stopping once or twice to scrape down the sides with a rubber scraper.
 
Strain the filling through a fine-mesh sieve into a separate bowl, pressing through with a rubber scraper. Pour into the prebaked shell. Bake on the middle rack of the oven for 45 to 55 minutes, rotating 180 degrees when the edges start to set, 30 to 35 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still quite wobbly. Be careful not to overbake or the custard can separate; the filling will continue to cook and set after the pie is removed from the oven. Let to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool.

The pie will keep refrigerated for 2 days or at room temperature.

LinkWithin

Related Posts Plugin for WordPress, Blogger...