This was the post I was going to bring to you last week, but then I got really sick and haven’t been anywhere near my computer since the last post. So if you need a pumpkin puree recipe for the pumpkin cupcakes, you’ll find the follow up to that here.
While I making mountains of pumpkin puree and throwing them in desserts for the first time ever, I knew I couldn’t escape the pumpkin fest without baking pumpkin pie. This seemingly staple American dessert is practically non-existent here. Any time I’ve told an American friend I’ve never eaten pumpkin pie, I’ve received a reaction more akin to what I’d expect if I’d just confessed to being a centaur. Cam tried one on holiday in Canada some 8 years ago, loved it, and occasionally asks me to make one for him. I suppose it was about time I finally jumped in to see what all the fuss was about.
I mentioned in my previous post that I’ve never tried pumpkin in a sweet dish before. With Halloween around the corner I decided it was a good change to change all that. I bought a stack of pumpkins on the weekend and started having some fun.
My first stop was incorporating pumpkin into cake. I absolutely love all the spices that make up pumpkin pie spice, so I just knew I was going to love these. But I also wanted to incorporate some of Halloween into them as well. Here’s where the ghosts come in.
I’m the kind of person who never read recipes first. I’ll be flicking through a cook book, see a picture of something that looks good, quickly browse the ingredients and if I have most of them get started straight away. If it’s a standard thing I’ll have trouble even following the recipe, I’ll just use the quantities and the general order of ingredients as a guide.
About three years ago I saw this recipe for apple confit and needed to make it. After dinner was done and people were washing up I started on this recipe. It obviously wasn’t a standard thing so I followed the recipe as I went along. I put the confit in the oven and referred to the next step to see what I had to do once it was out of the oven. Then I saw it: “Refrigerate overnight until firm”.
I announced we were eating it warm, unfinished and accompanied and resolved to return to it properly prepared one day. One day took quite a while to come around again. But when it did, I was prepared this time.
It was Cameron’s uncle’s birthday just recently, so I got another excuse to make cake. If trying to get my partner to decided on a cake is a task, getting the same from his uncle is umpteen times that. We’re an indecisive bunch. My only brief was to make something ‘plain Jane’. In a way, that’s more difficult for me. I find it too easy to over-complicate something. Doing something plain? It’s not really my style. I’m not sure I even know what plain is.
For these instances, I tend to default to simple flavours and classic recipes. It doesn’t get much more classic than a sponge in my book. A sponge is also usually a pretty safe option in Cam’s household, and a relatively regular appearance at birthdays. I’m fairly sure the first time I ate a sponge was at one of his family celebrations. So all that was left was the fill it with flavours I find reminiscent of previous occasions spent with his family.
A while ago a friend of mine introduced me to the concept of chocolate avocado mousse. I had my first play with it with this mousse cake. But the moment I heard about it, this is the dessert I instantly conjured in my mind. I’ve just been waiting for the excuse to do it: a wait that’s stretched to well over a year, but the wait was certainly worth it.
I starting having a look around the net for hard-shell chocolate taco recipes, but there really wasn’t one. Most were just covered in chocolate, or were more pancakey. So I had to come up with a way to create a hand chocolate taco shell on my own. There was one obvious solution: chocolate tuiles.
I’ve steered clear of tuiles after my first attempt with them many years ago went horribly. They were sitting in my ‘Too Hard’ basket waiting for the day I became brave enough to try once more. Necessity forced this reunion.
There’s seldom a wrong time for a molten chocolate pudding. But being in the middle of winter makes it all the more welcome. Winter warmers are the ultimate comfort food. The colder the day, the sweeter the moment.
This molten pudding is combined with one of my favourite fruits: pears. There’s so many varieties available in the fruit shop at the moment, but this is made with the common Packham pear. You can use most any variety available to you as this recipe doesn’t demand a particular flavour profile — chocolate goes with everything!
The end of June is approaching, meaning it’s time to share another Daring Bakers’ challenge!
Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens. Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie.
Pies are something that I love but get really easily intimidated out of in the kitchen. It’s more to do with the crust than anything. When I first started baking I attempted a number of pies, and they were largely hit and miss. Mostly miss, for when I tried unmoulding them from the tin they would either stick or snap or crumble or all of the above. So I ran away from pies. This challenge was a good way for me to test the waters again and see how I’d go now that I have many more kitchen hours under my belt.
There were four pies on offer. I went from saying I’d do one to taking on three of them!