Triple Silken Pumpkin Pie

This was our thanksgiving dessert this year...only it came three days later!! I have been looking for a perfect recipe for my can of pumpkin and I found it at Dinner and Dessert. I really wanted to make this Triple Silken Pumpkin Pie, but I knew I would not be able to manage it for thanksgiving day...and therefore, it came today!

This is such a yummy yummy pumpkin pie. You can't even compare it with regular pumpkin pies because they are not even on the same level! There are basically four elements to this pie, the crust (of course), the pumpkin custard, the whipped cream, and the caramel pumpkin mousse. Erin from Dinner and Dessert had mentioned that she didn't like how the original recipe's crust came out, so she suggested to use another recipe.

I had this foolproof pie crust recipe bookmarked from the November 2007 issue of my cook's illustrated magazine, so I thought what perfect time to try it! I have to tell you, this pie crust is incredible! It's so easy to make and it came out perfectly! I could just eat the crust by itself. heehee =P Here are the recipes, do try it!

Foolproof pie dough
from Nov/Dec 2007 of Cook's Illustrated magazine
makes two pie crusts

2 1/2 cups (12.5 oz) unbleached all purpose flour
1 tsp table salt
2 tbsp sugar
12 tbsp (1 1/2 stick) cold unsalted butter, cut into 1/4 inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

1. Process 1 1/2 cups flour, salt, sugar in food processor until combined, about 2 one second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).

2. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup of flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

3. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4 inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Triple Silken Pumpkin Pie
from Dinner and Dessert
originally from Dessert by the Yard

For the Pumpkin Custard layer:
Dough for a single crust pie
2 tablespoons sugar
¼ teaspoon ground ginger
¼ teaspoons ground cinnamon
1 large egg
½ cup packed dark brown sugar
6 tablespoons plain canned pumpkin (not pie filling)
¼ cup sour cream
6 tablespoons heavy cream
1 tablespoon brandy

1. Roll the dough out to a 16-inch circle, 1/4 inch thick. Press the pastry into the bottom and up the sides of a 9×2 ½-inch springform pan. The extra dough on the sides will compensate for shrinkage. Place in the freezer for 30 minutes. Remove from the freezer and trim away the excess dough from the rim of the pan.

2. Place a rack in the lower third of the oven and preheat the oven to 425 degrees.

3. Prick the bottom of the pastry a few times with a fork. Line the pastry with parchment paper or large coffee filters. Fill the lined shell to the rim with the dried beans, uncooked rice, or pie weights and gently press the “faux filling” into the corners. Bake for 10 minutes, then turn the heat down to 350 degrees and bake for another 7 minutes. (If you are prebaking the dough in a springform pan, increase the amount of weights so that they reach the top of the rim).

4. Remove from the oven and remove the weights and the liner. Return to the oven for 10 minutes, until the center turns golden and looks dry. There should be no sign of moisture. Remove from the oven and allow to cool on a rack.

5. For the pumpkin custard layer: Place a rack in the middle of the oven and preheat the oven to 325 degrees.

6. In a medium bowl, whisk together the sugar, ginger, and cinnamon. Add the egg and whisk until smooth. Whisk in the brown sugar, pumpkin, sour cream, heavy cream, and brandy. Pour the mixture into the springform pan. Cover the pan with a sheet of buttered aluminum foil (buttered side down) and bake until the custard is just set, about 1 hour. Remove from the oven and allow to cool completely. (The recipe can be prepared to this point up to 2 days in advance and refrigerated).

For the Whipped Cream layer:
3/4 cup heavy cream
1/2 cup crème fraiche
2 teaspoons sugar
2 teaspoons maple sugar

1. Combine the cream and crème fraiche in a large bowl, and using a hand mixer, beat until it starts to thicken. Add the sugar and maple sugar and continue beating until stiff. Spread in an even layer on top of the cooled or chilled pumpkin custard layer and refrigerate.

For the Caramel-Pumpkin Mousse Layer
1/2 cup heavy cream
3 tablespoons water
2 1/4 teaspoons (1 package) powdered gelatin
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup plus 3 tablespoons sugar
1/2 teaspoon fresh lemon juice
3/4 cup plain canned pumpkin (not pie filling)
3 large egg whites
1/8 teaspoon cream of tartar
Whipped cream for garnish (optional)

1. Make the caramel-pumpkin mousse layer: Whip the cream until it forms soft peaks. Chill in the refrigerator until ready to use. Place 2 tablespoons of the water in a small bowl and sprinkle the gelatin over the top. Stir, then let it bloom (soften) while you prepare the caramel.

2. Combine the brown sugar, cinnamon, and ginger in a bowl and set aside. In a heavy saucepan, combine the ¾ cup sugar, the remaining 1 tablespoon water, and the lemon juice and cook over high heat until the mixture turns a deep amber color, at about 335 degrees on a candy thermometer. This will take 4 to5 minutes. Remove from heat.

3. Remove the caramel from the stove and wait until the bubbles subside. Stir in the brown sugar mixture. Add the softened gelatin and stir to dissolve. Whisk in the canned pumpkin and set aside.

4. Using the hand mixer, beat the egg whites until they foam. Add the cream of tartar and 1 tablespoon of the remaining sugar and beat. Continue to beat, adding the remaining 2 tablespoons sugar in a slow, steady stream. Beat until the egg whites are stiff and shiny, about 2 minutes.

5. Lightly warm the caramel-pumpkin mixture by folding in one third of the beaten egg whites, using a whisk, preferably a balloon whisk. Pour the remaining egg whites over the top and carefully fold them into the pumpkin mixture using a rubber spatula. Fold in the chilled whipped cream.

6. Carefully pour the caramel-pumpkin mousse mixture over the whipped cream layer and smooth the top. Refrigerate for 2 hours, or until set. (The pie can be made up to a day in advance.).

7. To serve, gently remove the springform ring from the plate and set the pie on a plate. Garnish with additional whipped cream if desired.

Note:

• The recipe says to pour the soften gelatin into the caramel. This automatically turns the mixture into clumps, and I had to reheat the entire mixture. The next time I make this dessert, I would add the pumpkin puree to cool down the caramel first, and then add the gelatin.
• For the whipped cream layer, I didn't have any crème fraiche, so I substituted it with sour cream.
  

Strawberry shortcake

Today is my friend's 30th birthday and I wanted to make something special for her. She loves strawberries, so I decided to make a simple strawberry shortcake. After I was finished with the cake, I frosted it with a whipped cream frosting, but I thought it looked kinda plain. So I decided to add a little umph. I made a chocolate shell for the border and added a little chocolate decorations in the middle. The result is something that I'm very proud of and I hope my friend likes!

Below is the recipe for the sponge cake that I used. This is the sponge cake that I always use for a light cake. For the filling, I made whipped cream and added some diced strawberries. It's a very simple cake, but very light and delicious. Here's the recipe.

Strawberry shortcake

Cake:
4 eggs
80g caster sugar
60ml vegetable oil
1 tsp vanilla
3 tbsp milk
86g cake flour
2 tbsp cornstarch
1 tsp cream of tartar

Whipped cream:
1 cup whipping cream
1 tbsp sugar
1 tsp vanilla

1. Sift cake flour and cornstarch together.

2. Separate egg yolks and egg whites. Using a stand mixer or electric beaters. Beat the egg yolks. While beating the egg yolks, add 40g of caster sugar. Add sugar in one tbsp increments. Beat the egg yolks until it's light and fluffy and the color is a very pale yellow.

3. Once the egg yolks reach that state, mix in the oil, milk and the vanilla. Sift in the cake flour and cornstarch mixture. Gently fold in the flour mixture until just incorporated.

4. Preheat the oven to 350 degrees. Add cream of tartar to the egg whites and beat with an electric mixer or stand mixer. Once the egg whites are foamy, add the remaining 40g of sugar in 1 tbsp increments. Beat the egg whites until they reach soft peaks.

5. Gently fold 1/3 of the egg whites until just incorporated. Repeat with the remaining egg whites. Pour the cake mixture into a 8" cake pan. Hit pan gently against the counter to remove large bubbles. Bake for 25 minutes.

6. When the cake is finished baking, cool cake upside down in the pan. Once the cake is completely cooled, take the cake out of the pan and cut into thirds.

7. While the cake is cooling, whip the whipping cream, sugar and vanilla until it reaches a soft peak stage. Fill the cake layers with the whipped cream and diced strawberries. Use the remaining whipped cream to frost the outside of the cake.

Daring Bakers-Caramel cake

This month's daring baker challenge is a caramel cake with caramelized butter frosting. This month's challenge is brought to us by Shuna Fish Lydon of Eggbeater. Helping Shuna are Alex of Brownie of the Blondie and Brownie, Jenny of Foray into Food, and Natalie of Gluten-a-Go-Go.

The original author of the Caramel Cake is Shuna Fish Lydon and the original recipe can be found here. We were also given the option of making Golden Vanilla Bean Caramel from Alice Medrich's Pure Dessert. I didn't end up making the caramel as this is a busy time of the year for us.

This challenge has three parts, the caramel sauce, caramel cake and the caramelized butter frosting. The part that scared me the most was the caramel sauce...I think it was because of the warning that came with the recipe (see below). But it actually wasn't that bad at all. It was fun watching the sugar change color and the sauce is so very tasty!!

After making the caramel sauce, I made the caramel cake..no problems there, the cake turned out fine. Not too much trouble there...the last part was the caramelized butter frosting. I have never browned butter before and I absolutely love it!! I am now in search for other recipes that use browned butter. The smell of browned butter is amazing. The frosting is very good and you can really taste the browned butter, but the only thing is that it's so very very very sweet!! I wish I knew how to make it less sweet without ruining the texture, because I just love the browned butter taste...any ideas?

Here are the recipes, enjoy!!

Caramel Cake
from Shuna Fish Lydon

10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

1. Preheat oven to 350F

2. Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.

3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

4. Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

5. Sift flour and baking powder.

6. Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

7. Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

8. Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

9. Cake will keep for three days outside of the refrigerator.

Caramel Syrup
by Shuna Fish Lydon

2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)

1. In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

2. When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

3. Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

Caramelized buttered frosting
by Shuna Fish Lydon

12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

1. Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

2. Pour cooled brown butter into mixer bowl.

3. In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month. To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light.

Strawberry muffins

I am in love with my muffin tin..it's as if all of a sudden, I realize what a great baking tool the muffin tin is. Since then, I want to use it all the time. It's great clean up. It's also wonderful when your baked goods is in these small portions and you can just grab, eat and go. So now I'm trying to think of what else I can make in my muffin tin. heehee =P

Anyway..onto these wonderful Strawberry muffins. These muffins are adapted from the Blueberry muffins from the New Best Recipe by the wonderful folks at Cook's illustrated. I used strawberries instead because I didn't have any blueberries on hand. They turned out wonderful!! They are so perfectly moist and the sour cream in the muffins made them taste like strawberry cream cheese muffins. yum-ME! Here's the recipe.

Strawberry Muffins
adapted from The New Best Recipe
total time: 1 hour

2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon baking powder
1/2 teaspoon table salt
3/4 large egg
1 cup granulated sugar (7 ounces)
4 tablespoons unsalted butter, melted and cooled slightly
1 1/4 cups sour cream (10 ounces)
1 1/2 cups strawberries

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.

2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.

3. Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.

4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.
Notes:

• The original recipe calls for 1 cup of sugar. I lowered it to 3/4 cups of sugar. I thought it was sweet enough...but you might want to put the whole cup of sugar if you like things sweeter.
  

Chocolate chocolate chunk muffins

A friend of mine had a little get together at her house...sort of like a tupperware party, but only better because it was clothes. The company is called Jessica's traveling boutique. It was so much fun having her at my friend's house. There were only a few of us, so we could really take our time browsing, and of course Jessica is so nice!!! If you're in Hawaii, I highly recommend throwing a party with Jessica.

Anyway...on to the food, this is what I brought to the get together. I wanted something kind of brunch-y. So I decided to make this Chocolate chocolate chunk muffins from Annie Eats. I think the recipe is actually originally from Baking from my home to yours.

I thought the muffins were just okay...it definitely did not have a wow factor. It's not very sweet and there's not enough chocolate flavor. If I were to make these again, I would definitely up the melted chocolate. Anyway, here's the recipe.

Chocolate Chocolate Chunk Muffins
Annie’s eats
total time: one hour

3/4 stick (6 tbsp.) unsalted butter
4-6 oz. bittersweet chocolate, coarsely chopped
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 cups buttermilk
1 large egg
1 tsp. vanilla extract

1. Center a rack in the oven and preheat the oven to 375°. Line a muffin pan with 12 paper liners. Set aside.

2. Melt the butter and 2 oz. of the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.

3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups.

4. Bake for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Transfer the pan to a wire rack and cool for 5 minutes before carefully removing each muffin from its mold.