Northeastern Pumpkin Walnut Bread

It's a chilly, wet autumn day here in New Hampshire. What better to do that fire up the oven and make some good use of the pumpkin I had already roasted.

16 oz roasted pumpkin puree  (15-oz can pumpkin puree can be substituted but add 1 Tablespoon more oil)

4 eggs

3/4 cup vegetable oil

2/3 cup water

2 cups white sugar

1 teaspoon vanilla

1 cup honey

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons sea salt

1 1/2 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

 1/2 teaspoon ground ginger

toasted walnuts

1 cup toasted oats

cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two  loaf pans.    

In a large bowl, mix together pumpkin puree, eggs, oil, water, sugar, honey, and vanilla until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger,and toasted walnuts. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Toast your oatmeal on a flat pan with a bit of cinnamon and sugar. It only need a few minutes. Add to the top of the unbaked bread.  Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

sugar

Pumpkin Whoopie Pies

I love these as a different flavor for whoppie pies, when fall rolls around they are a good way to use some of the glorious pumpkins that are in season!

Pumpkin Cakes
1 1/2 cups light brown sugar
3/4 cup veg oil
1 1/2 tsp. vanilla ( vanilla paste has little flecks of bean in it)
2 eggs
1 (15-oz.) can pumpkin puree (not pumpkin pie mix) ( i used freshly roasted pumpkin)
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ginger
1/2 tsp. nutmeg
Cream Cheese Filling
1 (8-oz.) pkg. cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tsp. vanilla 4 1/2 cups confectioners’ sugar
1. Preheat oven to 350 degrees F. Coat two baking sheets with cooking spray or line with parchment paper and set aside.
2. In a large mixing bowl, use an electric mixer on medium speed to mix brown sugar, oil, and vanilla until well blended, about 3 minutes. Add eggs, one at a time, mixing until smooth after each egg. Add pumpkin and mix until incorporated.
3. In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Add half the flour mixture to the pumpkin mixture and mix on medium speed until smooth. Scrape down sides with a rubber spatula, and remaining flour mixture, and mix well.
4. Drop 2-Tbsp. portions of batter onto prepared baking sheets, leaving 2 inches between each portion to allow for spreading. Bake for 11 to 13 minutes, until puffed and set but still soft when touched lightly with fingertips. Let cakes cool for 3 minutes on baking sheets before transferring them to wire racks to finish cooling, about 15 to 20 minutes. Repeat with remaining batter.
5. Prepare filling while cakes are baking and cooling. In a large mixing bowl, use an electric mixer on medium speed to mix cream cheese and butter until creamy. Add vanilla and half the confectioners’ sugar; mix on low at first to combine, then on high until smooth. Add remaining confectioners’ sugar and mix until smooth, about 3 to 4 minutes.
6. Assemble whoopie pies. Spoon filling onto the flat sides of half the cakes, dividing it evenly. Top with remaining cakes, flat side against the filling, rounded side up. Serve immediately, or wrap each whoopie pie individually in plastic wrap and store at room temperature for up to two days, or in freezer for up to two months

King Arthur Bakers Companion Cookbook Review and Recipes

This was written at the end of last summer, but as some of you know, i am in the process of moving from Blogspot, so please be patient with me and enjoy the recipes and photos

Imagine my delight when the postman finally delivers my copy of King Arthur Flour Bakers Companion All Purpose Cookbook.

I first noticed this book about two years ago when we finally had made the trip to their bakers store in Norwich, Vermont. I’m talking die hard foodie stuff here, they have everything you need plus some things you never thought you would!
Sign for store, YAY!

There is an in store bakery and cafe’ with fresh sandwiches, goodies, hot cocoa, and coffee. There is even a Bread Schedule online telling you what breads are being made on what days.

Pastry

Blueberry Blintzes

Samples

Mouth watering signs

Anyway, if you are ever in the area, not only is that area of Vermont beautiful, but if you are a foodie. GO!!!!!!!
Back to THE BOOK. The nice people from King Arthur sent me their Baker’s Companion Cookbook and a copy of The Baking Sheet, a small newsletter packed with delishious recipes. I am more than proud to display my love for them and all their things culinary.
Here are a few of the recipes i have tried.
~~~~~~Gingersnaps~~~~~~~~
For my Pumpkin Cream Cheese Dip, a nice spicy perfectly textured cookie.

~~~~~~ Spicy Cheese Puffs~~~~~~
If you have never made a choux pastry (  cream puff pastry), please try this. The eggy, cheesy goodness inside will tempt even the pickiest of eaters.

~~~~~~ “Kitchen Sink” Carrot Cake~~~~~~~~
IS THE BEST carrot cake i have ever made or had. Delishiously moist and a combo of textures with the pineapple, nuts( which i kept quite large) , and coconut. This is now my “GO TO” recipe for carrot cake! Thanks KAF!

~~~~~~Cheddar and Black Pepper Biscuits~~~~~~

For my “sick day” to go with chicken noodle soup.
3 cups unbleached all purpose flour
2 T baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 T sugar
1/2 cup ( 1 stick or 4 oz) butter
1 cup grated cheddar cheese
3/4 to 2 1/2 teaspoons freshly ground black pepper
3/4 cup buttermilk or plain yogurt
additional buttermilk or yogurt for glaze
In a large bowl sift together the flout, baking powder, baking soda, salt , and sugar. Cut in the butter and cheese. Stir in the black pepper. Refrigerate the dough for 1/2 hour. Meanwhile, preheat the oven to 400 degrees farenheight.
Gently stir the buttermilk into the chilled dough. Gather the mixture into a ball with your hands, and on a well floured surface, roll or pat the dough into a 12×8 inch rectangle ( apoprox 3/4 inch thick)
Grease a baking sheet. Using a large spatula, or a couple of spatulas transfer the dough to the baking sheet. Use a dough scraper or bakers bench knife or knife to cut the dough into into 1 1/2 inch squares. Separate the squares slightly on the baking sheet. Brush each square with a little buttermilk or yogurt.
Bake for 15-20 minutes, or until lightly brown.
Last but not least, Peanut Butter Brownies from The Baking Sheet
newsletter.
~~~~~~~Peanut Butter Brownies~~~~~~

3/4 cup peanut butter ( crunchy or smooth)
6 Tablespoons butter
1/2 cup sugar
3/4 cup brown sugar
2 large eggs
1 tablespoon vanilla
1 cup King Arthur, unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup lightly salted peanuts, chopped
1/2 cup caramel
1 tablespoon water
Grease a 9 inch pan and line with foil or parchment. Preheat the oven to 350. Combine butter, peanut butter and sugars in a large bowl. Heat in microwave or over a pan of simmering water to melt butter and sugars. cool to lukewarm. Stir in eggs, vanilla, and dry ingredients until the batter is smooth. Stir in the chocolate chips. pour the batter into the prepared pan and sprinkle half the peanuts on top. Bake 28 minutes, or until the center is set. Remove from oven and place on rack.
~Topping~ Optional.. but ohh so good!
Melt the caramel in a small saucepan with the water and drizzle over the top of brownies, sprinle with remaining peanuts.
King Artur sent me a copy of their The Baking Sheet, and i have permission to post this recipe.
I do hope you enjoyed this blog.
King Arthur provided their King Arhtur Flour Baker’s Comapnion Cookbook and a copy of their Baking Sheet for me to review.