What can’t you do with a cast iron skillet? Instead of having to choose between cookies or cake, you can get the best of both worlds with this gooey dessert. With a sprinkling of salt and a hint of pumpkin, it’s sure to satisfy any of your fall flavor cravings.
2 1/4 cups flour
3/4 cups oat flour (oats put in a food processor until fine)
1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 cup coconut oil
1/2 cup brown sugar
1/2 cup unsweetened apple sauce
1/4 cup maple syrup
1 cup pumpkin puree
2 flax eggs (2 tbsp flaxseed whisked with 6 tbsp water and set to sit for 5 minutes)
2 tsp vanilla
1 cup chocolate chips
1/2 cup dried cranberries
nutmeg, for serving
Make flax egg and set aside. Preheat oven to 350 degrees. Boil a small amount of water and pour over cranberries. Allow to soak for approximately 5 minutes. Combine flour, oat flour, baking soda and pumpkin spice. Add a dash or two of salt, depending on your taste.
In a separate bowl, mix together coconut oil, brown sugar, apple sauce, maple syrup, vanilla and pumpkin puree. Add flax eggs. Mix well. Add to dry mixture. Mix well and add cranberries and chocolate chips. Stir together. Lightly grease a seasoned cast iron skillet and pour in batter. Spread it around as needed, making sure it is even. Add another sprinkle of salt to the top. Pop in the oven and bake until a toothpick comes out clean, about 25-30 minutes. Serve with maple syrup and a sprinkle of nutmeg. Enjoy!
Pippa’s back with In-Season, a great series that explores fresh produce and gives you way to create really delicious things.
So you went apple picking a few weeks ago and have barely made a dent in the PILES of apples that you foolishly said you’d finish in a week. Say hello to the apple pie. Unlike a more traditional apple pie the dutch apple pie is known for having a pie shell bottom and then a crisp-like streusel top crust. Important factors in a successful pie include keeping the crust from getting soggy, having firm but not crisp streusel, and not overcooking the apples. Since this pie is made in parts and then assembled it is very easy to control these factors.
Serve it up right out of the oven with a scoop of vanilla ice cream but be sure to save some for the breakfast the next day! As the pie cools down the apples pull in the juices and intensify the flavor. I would go as far as to say that I actually like it better chilled the next day! That might also have something to do with the satisfaction of eating pie for breakfast. Happy Baking! Continue reading Dutch Apple Pie→
Yesterday was Halloween, which means that pumpkins no longer have to fear getting their faces carved but are now ready to be put into pies! Julia delivers a variety of uses for that special autumnal flavor of pumpkin!
These days, it seems like everywhere you look there’s a pumpkin. You probably have one sitting on your table right now. Perhaps you got caught up in the spirit of Halloween and carved yours with a terrifying face. But chances are, Halloween has come and gone and your pumpkin is teetering on the verge of wasting away. What can you do? Make your own pumpkin puree! Its oh-so-simple and a staple for fall cooking and baking. Here’s a starter’s guide:
Set the pumpkin on a cutting board. Using a large chef’s knife, pierce the pumpkin at the top near the stem, and slice 180 degrees down the middle. Turn the pumpkin around and repeat on the other side. Gently pull the two halves apart. Continue reading Roasted Pumpkin Puree and Crispy Pepitas→
We’re only four weeks into the school year and already the cold weather is upon us! It’s still September and I’m starting to need a scarf and heavier jacket, and before I know it I’ll be breaking out the boots (I did just get a new pair though, so I’m actually more excited for fall then I might be letting on). In any case, before summer is totally behind us weather-wise, I wanted to make one last salad: quinoa with pear, raisins, scallions, and goat cheese, a totally fancy way to transition into the fall season even though we officially passed that day last week.
As we come upon Thanksgiving (can you believe its only 3 days away?!), I’m thinking more and more about my favorite Thanksgiving dishes. The turkey is a given (dark meat please!), as are roasted sweet potatoes, green bean casserole (my guilty pleasure), and of course, stuffing (STUFFING!!!). But I have to say, my favorite side may be simple, roasted delicata squash.
The flesh of most winter squashes, like acorn and butternut, is thick and rich in consistency. And in my opinion, if squash is not prepared properly, it can be too thick and monotonous in texture, sort of resembling baby food. But as its name suggests, delicata squash is more delicate and light in texture. Its flavor is also more delicate and lends itself well to a multitude of preparations.Finally (and this is my favorite part), delicata squashes have edible skins! The firmness of the of the skin of the delicata squash is a great contrast to the smoothness of its flesh. (Not to mention, not having to peel these guys makes life SO much easier.) And additionally, vegetable skins are a super healthy source of fiber!
I have known a lot of people who say they don’t like winter squash, usually because they say it’s too mushy and thick. But to miss out on winter squash, at this time of year, would be a tragedy! No other time of year is winter squash so abundant… and they are so hearty, filling, sweet and delicous. They are also not too expensive! So if you are one of those people who doesn’t get too excited about the typical butternut squash, try a delicata. The more subtle, light taste and texture will probably change your mind.
My favorite way to eat delicata squash is to simply cut it in half the long way, scoop out the seeds (roast these with olive oil, salt and pepper for a delicious alternative to popcorn), and roast them in the oven with some brown sugar and butter in the cavity where the seeds once were. Once they come out of the oven, I let them sit for 10 minutes to cool, allowing the butter and brown sugar to solidify and soak into the flesh. Then, I cut all the way through the squash and eat the whole bite… skin and all. To me, this is one of the ultimate tastes of this season.
However, you can also cut delicata squash the short way, creating cute little rings. After roasting these rings in the oven, you get yummy little treats that look a lot like onion rings, but are actually a lot healthier and tastier.
So here’s a recipe for roasted delicata squash rings. These guys would pair really well with a burger and a cold beer. But maybe the burger should wait until after Turkey day…
The Recipe of the Week: Butternut Squash Soup:
This is the perfect Fall dish. For me, I cannot get into the mood of Fall without a proper squash soup
2 lbs. of butternut squash, in chunks
4 C chicken stock
6 fresh sage leaves
Salt and Pepper
1/2 C of heavy cream
1. In a large pot, bring chicken stock to a boil. Add in butternut squash and sage leaves. Reduce to a simmer and cover. Allow to simmer 20-30 minutes, until squash chunks are tender.
2. With a slotted spoon, remove squash and sage leaves and place into a blender. Add in a little chicken stock. Being very careful (hot ingredients expand in blenders), blend the squash and sage leaves until completely smooth. Once the squash is smooth, add into chicken stock along with the cream. Add in salt and pepper to taste.
3. Serve hot. Garnish with fresh goat cheese, sage leaves, and walnut oil.
(I served this soup with pecan bread and prosciutto cheese rolls.)
The Dessert of the Week: Cranberry Sauce Reinvented
This is a more inventive version of cranberry sauce–something new to bring to the Fall dinner table.
12 oz. cranberries
2 1/2 C water
2 C sugar
1/2 tsp. salt
1 vanilla bean
2 strips of orange zest
1/4 C orange juice
1. Combine cranberries, water, sugar, and salt in a heavy saucepan. Scrape in vanilla seeds and add in the bean. Add in zest. Bring to a boil until sugar dissolves. Simmer until cranberries pop and are soft, 10 minutes. Cool to room temperature.
2. Remove vanilla bean and zest. Puree cranberry in a blender. Strain into a large bowl. Discard solids. Stir in the juice and refrigerate 4 hours.
3. Process in an ice cream maker and freeze. Serve with walnut oil.