[Ed. note: Once again, since it's Halloween, our four-pawed special-guest blogger returns.]
Okay. Hello. Marlowe here. Mom and Dad say it okay to write because I has a did last Halloween (www.moveablefeast.me/blog/mini-butterscotch-apples) and then also as well again repeated here (www.moveablefeast.me/blog/sauteed-white-beans-with-kale). Dad better give me raise of more treats or I bite him. [Ed. note: We'll talk.]
Mom say Halloween one of her favorites times of year, which I no understand because weird little people ring doorbell all night and everybody tell me to stop barking. But I guess okay since little people very nice to me and give me lots of pets and scritches. Howevers nobody let me have any of small packages that they put in their bags, maybe I need to talk to union repersentartive.
Since it Halloween, Mom and Dad dress me up. You may remember I was UPS driver last year. This year I something called Little Red Riding Hood, and also a lumberjack. Mom like Riding Hood since good story, Dad like lumberjack because he keeps singing some silly song and I no know what a Monty Python is. Also not want speculate what Dad do in spare time. [Ed. note: More treats, yes! I think we can work something out.]
Mom says to tell you this cake like "little bite of autumn on your plate," which strange since though I a dog even I know you no can put a season on dinnerware. Duh. Oh, she also say this no need frosting and what the fresh hell who are you Mom?
Besides weird little people ringing doorbell, Mom and Dad like to put on even weirder movies like Hocus Pocus, The Blair Witch Project, Shaun Of The Dead, and The Shining. Me no like when that guy puts face through the door.
Mom and Dad say wish you all Happy Halloween, and Dad say please click ads on right-hand side because that give me more minty treats that good for teeth.
Thank you for reading and hope you like bundt cake!
PS: Last year Mom also went crazy with pumpkin motif and this quote-unquote epic pumpkin bread (www.moveablefeast.me/blog/epic-pumpkin-bread).
PPS: We no just stuffing ourselves with pumpkin stuff and candy, also try be healthy with this butternut squash chickpea stew, which Dad should have more of because he taking shape of school bus I always afraid of (www.moveablefeast.me/blog/butternut-squash-chickpea-moroccan-stew).
Me also not know what up with "Amok Amok Amok."
I wish I were a kitteh, just like my dear Papa!
Adapted from: Cozy Cakes Cottage
Number of servings: 10-12
Halloween looms [Ed. note: OoooOoOooOooo], and I love making this soup every October. Recently, the BF and I had a good friend over for dinner, and she specifically requested it. I served biscuits with jalapeno butter, a crispy green salad, and various soup toppings for everyone to add what they like.
If you're familiar with the blog, you know I don't like super thick, heavy soups, so I lightened this up to my liking. The recipe also calls for ham, which I left out. Usually I prepare this vegetarian, but this time included crispy pancetta as a topping. You can leave it out, of course.
The pumpkin is really a nice background flavor. Key word is "background," as both the BF and guest did not realize pumpkin was one of the main ingredients.
Speaking of ingredients, I made a ton of changes to the original recipe:
My favorite stress-free kind of dinner party.
[Ed. note: Chef Jacquie loves her Halloween. How much? ↓↓↓]
A very vintage Steiner Halloween (Portland, 1966).
Adapted from: Smitten Kitchen
Number of servings: 9 cups, approximately 6 servings
Soon. The guest blogger returns.
The BF and I recently had a wonderful dinner at a neighbor's house. Husband and wife (turns out she and the BF went to the same university and graduated a year apart) and their two adorable children. The wife made a special request for something sugar-free and low carb, something I always try to pull out of the proverbial hat over the holidays.
So besides the normal sugar-full monstrosity that sent the kids (and BF) spinning [Ed. note: GERPH SNORG FLEEGLE NOP], I presented a version of this pumpkin cheesecake to the wife.
"Honey, you have to try this," she gasped at her husband. Soon, everybody was taking a small forkful.
The husband and my BF, bless them, went from sumptuous satisfied grins to quizzical bewilderment. The husband cocked his head, "This is...sugar...free?" No wonder, it really did taste like a decadent cheesecake.
The BF likes to say these are "weapons." [Ed. note: As in, people, including or especially kids, will not question whether or not the dish has a particular ingredient until you tell them.] When time allows, I experiment and make us sugar-free-grain-free-low-carb desserts (or similarly constructed main dishes) and the BF will say, "It's okay, but it tastes healthy." Kiss of death. So when something gets the "weapon" seal of approval, it must be shared. The pumpkin cheesecake will definitely make an appearance on this year's Thanksgiving dessert table.
Many have even asked me to post more sugar-free, low carb desserts, so rest assured, there will be more to come.
A big reason why this cheesecake and other such desserts can now be made: sugar substitutes have come a long way in the last 30 years. Had never found one that I liked for baking, until stumbling on a product called Swerve (swervesweet.com/products), which comes in granulated, powdered-confectioners, or brown form. This is not a sponsored post, simply have made countless desserts with it and the performance screams "real thing." Will bet you can't tell the difference.
You can purchase Swerve online, or I have been lucky enough to find in my local grocery store. Am sure you could try a different brand, but I highly recommend this one and can't vouch for other brands in the final outcome of this particular dessert.
The original recipe for this mini cheesecake says it serves two, but for the aforementioned dinner it was cut into four small pieces and was a perfect ending to the meal. Made a few tweaks to the original recipe from the blog All Day I Dream About Food: upped the cream cheese filling just a bit and doubled the whipped cream topping.
For people who count their Net Carbs, half of this cheesecake is only 3 Net Carbs.
Number of servings: 2 large or 4 small
Adapted from: All Day I Dream About Food for Swerve, The Ultimate Sugar Replacement
"Only the knife knows what goes on in the heart of a pumpkin."
It's here. October. My favorite month of the year. The month where the BF hangs on for dear life, as I vortex all things pumpkin. [Ed. note: I'm worried about you, man. Seriously.] Pumpkin items I adore: bread, muffins, donuts, cakes, cookies, popovers (coming soon to the blog), ice cream, mousse, cheesecake, soups, curries, pancakes, french toast, scones, cinnamon rolls, trifle and candles. Lots and lots of candles.
Most unnecessary pumpkin-spice products that I've seen? Pringles, vodka, body lotion, kale chips, salsa, salmon and bagels (the BF had a bite and requested that I never, ever, pinkie-swear-on-penalty-of-death buy that again). [Ed. note: Can confirm.]
Side note: The Huffington Post "reports that their taste testers were struck with a variety of reactions to Pringles’ new line of potato chips, ranging from 'surprisingly not revolted' to a 'horrible abomination to humanity.'"
October is also the month to make a mean pumpkin lasagna, crispy pumpkin and sage cannelloni (coming to the blog close to Thanksgiving) and pumpkin gnocchi. Seriously, I feel like there are not enough days in October for everything I want to make with pumpkin. [Ed. note: So this is why you were pining for them in February.]
This pumpkin bread is moist, tender and plush on the inside, with a sumptuous cinnamon-sugar craggy lid. One of my biggest pet peeves when baking pumpkin bread are the recipes that use 1 cup of pumpkin puree out of a can that holds 1 ¾ cup. That leftover puree drives me bat-shit crazy. [Ed. note: Can confirm.] Fear not, this recipe utilizes every last drop of that canned pumpkin and it only takes one bowl to make.
Very key here is the size of your loaf pan, as this will fill out every inch of it. Mine holds 6 liquid cups; it’s 8 × 4 inches on the bottom and 9 × 5 inches on the top. If yours is even slightly smaller or you’re nervous, go ahead and scoop out a little to make a muffin or two.
Deb Perelman of Smitten Kitchen says, "Finally, I know someone is going to say 'that’s way too much sugar!' but please keep in mind this loaf is gigantic, easily 1.5x a normal one and the sugar is scaled accordingly. You can decrease it if you wish but we have made this now several times and many people have commented about how in-check the sugar level tastes, not over the top at all."
PS: Can't forget last year's pumpkin challah (www.moveablefeast.me/blog/pumpkin-challah), and mini pumpkin whoopie pies with apple cider filling (www.moveablefeast.me/blog/mini-pumpkin-whoopie-pies-with-apple-cider-cream-cheese-filling), which were client and reader favorites.
Adapted from: Smitten Kitchen
Number of servings: 8-10
How fun are these? I make mini whoopie pies every Halloween.
Every year I try a different flavor for the filling: cinnamon, maple, eggnog, butterscotch, bourbon [Ed. Note: HELLO.] and this year, apple cider. This may be my favorite yet.
The secret ingredient to this filling is boiled apple cider. If you haven't heard of bottled boiled apple cider, don't worry, I didn't either until last year. It's a good product to have in your arsenal.
Ordered it online from King Arthur Flour www.kingarthurflour.com/shop/items/boiled-cider-1-pint and I've used it for muffins, cookies, cakes, pie, and it makes a great glaze for meats when mixed with whole grain mustard.
King Arthur Flour describes their boiled cider as "magically capturing the intense, robust flavor of just-picked apples, preserving it in liquid form." Couldn't agree more.
Kids love them, and adults do too (have passed them around on trays of finger foods and they were the hit of the night).
These little mounds of goodness hold well in the fridge for up to three days. Great for make-ahead parties.
Know there are many who despise the word "moist," but I will use it here, because the cookie part is, well, moist...and flavorful. All the autumn flavors packed into one tiny little mouthful of goodness: pumpkin, cinnamon, nutmeg, clove, and apple cider.
Adapted from: Every Day with Rachel Ray (Whoopie Pies); Marbled, Swirled, and Layered by Irvin Lin (Apple Cider Cream Cheese Filling).
Number of servings: makes approximately 12-14 whoopie pies (with tablespoon scoop) and 20 whoopie pies (with teaspoon scoop).
Because I ain't no Challahback Girl, I ain't no Challahback Girl!
Sorry, couldn't get Gwen Stefani's "Hollaback Girl" out of my head while making this pumpkin challah. No Doubt fans will understand.
I don't make homemade bread too often, as there are many extraordinary bakeries around me that offer all manner of amazing confections. But it was so worth making this particular bread at home. The aroma alone was intoxicating, and I've never seen pumpkin challah at any bakery.
Disclaimer: my BF is a writer-music-journalist and is meticulous with grammar, so he hates when I use too many !!!!!! [Ed. note: I'm letting this slide, but will need to see you after class.] But people, I mean, look at this challah! Oh my beloved October!
Pumpkin and challah is a divine combination. The inside is a gorgeous saffron yellow, the crust is laquered, and the bread itself is soft and has an ever so slight taste of pumpkin. You can taste it, but it doesn't overwhelm.
There is, however, much down time, and you can do other things while the bread is rising and baking. When fully baked this loaf of bread is hefty, the BF and I feasted on this loaf of love for a week (we've made deli sandwiches, grilled cheese, french toast, bread pudding, croutons and eaten it plain, slicked with honey butter or cranberry butter—my favorite).
If you're invited to a dinner party or perhaps a holiday dinner, and the host asks you to bring the carbs, consider bringing this gem of a challah. Bet you're asked to bring it the following year.
Adapted from: The Bojon Gourmet, Smitten Kitchen and Joan Nathan
Number of servings: Makes 1 large loaf
According to Joan Nathan, the secrets to good challah are simple: use two coats of egg wash to get that laquer-like crust, and don't overbake it. Also, three risings always makes for the tastiest loaves.
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies.