Pumpkin Doughnut Muffins to Cure the Sniffles

I woke up this morning with a little sniffle.... you know, the kind induced by copious amounts of wine and super aggravating Santa Ana winds that keep you up all night the night before.

But with sniffles and all I have had an incredibly productive day. Seriously. 

Today's Accomplishments:
Finally fell asleep at 7:30am (my greatest accomplish of all, if I do say so)
Woke up SO bright eyed and bushy tailed at 9:30am.
Laid on the couch until noon with a mopey look on my face. 
Finalized my halloween costume...... well, THOUGHT about it, at least. 
Read 26 Thanksgiving Menus from Bon Appetite.... word. for. word. 
Finally decided to get my bum off the couch and bake.

(this is where things get good.....)

There is something about baking that really makes me feel better when I am sick. My cure for the common cold? Baking 6 dozen cookies and 2 pies. My cure for the sniffles and **mopes? Baking PUMPKIN DOUGHNUT MUFFINS. Yes, they are a real thing..... a really really yummy thing. 

** in case you are wondering, the "mopes" are also a real thing, usually caused by feeling sick but not sick enough to require constant care and cuddles..... so you mope. 

Ingredients:
1 1/4 sticks of butter, plus more for greasing the pan. 
3 cups all-purpose flour, plus more for pan

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon coarse salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/3 cup buttermilk

1 1/4 cups pure pumpkin puree (from a 15-ounce can)

3/4 cup light brown sugar

2 large eggs

3/4 cup granulated sugar

2 1/2 teaspoons ground cinnamon

1/4 cup (1/2 stick) unsalted butter, melted

Method:

Preheat oven to 350 degrees.

Grease 12 muffin cups with butter and flour.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.

In a small bowl, whisk together buttermilk and pumpkin puree.

In a large bowl (yes, you really use three different sized bowls) using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Divide the batter into each of the 12 muffin cups and bake until a toothpick inserted in center of a muffin comes out clean, about 30 minutes. Let the muffins cool. 

Combine granulated sugar and cinnamon in a small bowl. 

Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture.

Let muffins cool completely on a wire rack and enjoy!

Disclaimer.... these may directly cause diabetes and/or heart failure... but it will all be worth it. To. Die. For.

PB & Pumpkin PUPcakes

I was baking Pumpkin & Oatmeal cookies today (recipe coming soon, obvi) when I found myself spoon feeding the dogs the left over pumpkin puree..... classy. I realized that if Richard walked in the kitchen and found me feeding the dogs human food with our sliver ware, I might be in a little bit of trouble.... next best thing? Baking them human like treats... which is was more fun than folding the tower of laundry that I have piled on our dining room table. Priorities, people.

Since once a year we choose one of our dogs as the favorite that actually gets to have their birthday recognized, I figured that since right now Ollie is my favorite dog (sorry, Lucy.... maybe next time give me morning kisses before Rich) and his b-day is actually sometime around now, the universe was pretty much FORCING me to throw a birthday "party" for him.  And that's exactly what I plan to do. 10 minutes.... 3 PUPcakes..... and 3 dogs. Let's be serious.... by 10 minutes I mean 10 seconds of full on  pupcake devouring celebration. We are clearly the best dog parents ever.

PB & Pumpkin PUPcakes

Ingredients:
1 1/4 cup water
1/2 cup canned pumpkin
1/2 egg, slightly beaten
1/4 tsp vanilla
2 tablespoons peanut butter
1 3/4 cup whole wheat flour
1/4 cup oats
1 1/2 tsp baking powder
1/4 tsp cinnamon

Method:
Combine all ingredients. Spoon into mini cupcake liners and bake at 350 degrees for 35 minutes. Cool. I always "frost" my pupcakes with some whipped cream cheese, but I am pretty sure your dog will enjoy them without it....depends how obnoxious you want to be.
Store in an open container or paper bag in the refrigerator.

And just incase you are curious as to what chaos looks like in our home......

Friday Night Feasts: Braised Chicken with Saffron Onions and Italian Cous-Cous.

First off.... thank you Suzanne Goin.
I have been cooking my way through her cookbook "Sunday Suppers" and my god, is it amazing! If you live in Los Angeles and have not eaten at Luques or Tavern, then you are a crazy person- she is an absolutely inspirational chef!

Now back to me.....

This Friday I chose another recipe out of her book and it certainly did not disappoint! You do need to be committed to this dish, though, as it does take quite a bit of time. It is soooo worth it though!

Braised Chicken with Saffron Onions and Italian Cous-Cous.

Ingredients: 

For Chicken-

1 tablespoon + 1 teaspoon cumin seeds

2 tablespoons coriander seeds

6 chicken legs with thighs attached

3 cloves of garlic, smashed

1 tablespoon thyme leaves

2 tablespoon parsley, chopped

1 chili de arbol, crumbled

2 tablespoons paprika

2 tablespoons extra virgin olive oil

1 cup sliced onion

1 cup sliced fennel

2 bay leaves

1/4 San Marzano canned tomatoes, chopped

2 tablespoons sherry vinegar

1/2 cup white wine

1/2 cup sherry

4 cups chicken stock

1/4 cup cilantro, chopped

Salt and Pepper

For Saffron Onions-

1 teaspoon saffron threads

3 tablespoons unsalted butter

3 tablespoons olive oil

5 cups sliced onions

1 bay leaf

1 teaspoon thyme, chopped

Salt and Pepper

For Italian Cous-Cous-

2 1/2 cups Italian cous-cous (fregola sarda)

2 tablespoons unsalted butter

2 tablespoons parsley, chopped

Salt and Pepper

I know.... holy hell that's a long grocery list. It's worth it though.

Method:

For the chicken- 

Toast the cumin seeds in a small pan for a few minutes, until the seeds release their aroma and are lightly browned. Using a mortar and pestle, pound them coarsely. Repeat with the coriander seeds.

Place the chicken in a large bowl with the smashed garlic, thyme, parsley, crumbled chile, cumin, coriander, and paprika. Using your hands, toss the chicken and spices together to coat the chicken well. Cover, and refrigerate at least 4 hours, preferably overnight.

Remove the chicken from the refrigerator 30 minutes before cooking, to allow it to come to room temperature. After 15 minutes, season the chicken on all sides with 1 tablespoon and 1 teaspoon salt and lots of pepper.

Preheat the oven to 325°F.

Heat a large sauté pan over high heat for 2 minutes. Swirl in the olive oil and wait 1 minute. Place the chicken legs, skin side down, in the pan, and cook 8 to 10 minutes, until golden brown and crispy. (If your pan is too small for all of the legs to fit, brown them in batches so you don’t crowd them.) Every so often, swirl the oil and rendered fat around the pan. Turn the legs over, and reduce the heat to medium. Cook 2 minutes on the second side. Arrange the chicken (in one layer) in a braising dish. The chicken legs should just fit in the pan.

Pour off some of the fat and return the sauté pan to medium heat. Add the onion, fennel, and bay leaves. Cook 6 to 7 minutes, stirring often, until the vegetables are lightly caramelized. Add the tomatoes and cook another 5 minutes, stirring and scraping with a wooden spoon. Add the sherry vinegar, white wine, and sherry. Turn the heat up to high and reduce by half. Add the chicken stock and bring to a boil.

Add the cilantro and pour the broth and vegetables over the chicken, scraping off any of the vegetables that have fallen on the chicken back into the liquid. The liquid should not quite cover the chicken. Cover the pan very tightly with aluminum foil and a tight-fitting lid if you have one. Braise in the oven 1 1/2 to 2 hours.

To check the chicken for doneness, remove the lid and foil, being careful of the steam. Pierce a piece of the chicken with a paring knife. If the meat is done, it will yield easily and be tender but not quite falling off the bone.

Turn the oven up to 400°F.

Transfer the chicken to a baking sheet, and return it to the oven to brown for about 10 minutes.

Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices. If necessary, reduce the broth over medium-high heat for about 5 minutes, to thicken it slightly.

For the Italian Couscous-

Bring a large pot of heavily salted water to a boil over high heat. Add the couscous and cook 8 to 10 minutes, until tender but still al dente. Drain the couscous, return it to the pot, and toss with the butter, parsley, and a pinch of pepper. Taste for seasoning.

For the Saffron Onions-

Toast the saffron threads in a small pan over medium heat until they just dry and become brittle. Be careful not to burn the precious saffron. Pound the saffron in a mortar to a fine powder. Dab a tablespoon of the butter into the powder, using the butter to pick up the saffron.

Heat a large sauté pan or Dutch oven over medium heat for 2 minutes. Add the olive oil, remaining butter, and saffron. When the butter foams, add the onions, bay leaf, thyme, 1½ teaspoons salt, and some pepper. Cook 8 to 10 minutes, stirring often, as the onions wilt. Turn the heat down to low, and cook another 20 minutes, stirring every now and then, until the onions are soft and sweet. Taste for seasoning.

Place the hot couscous on a large warm platter. Spoon the saffron onions over it, and arrange the chicken on top. Ladle some of the juices over the chicken

Pumpkin Spice Whoopie Pies with Maple Cream Cheese Frosting

Ya, you read right.... h.e.a.v.e.n.


I think today was the first day... ahem, morning.... that it felt like fall. The marine layer took an extra hour to burn off, so I actually had a blissful moment where I thought I would actually get to wear a sweater for fall... which meant that I had to do make sort of pumpkin-y mess in the kitchen.

I am making sure to ease my new fiancé into the holiday baking terror that I can be...... apparently baking 6 pies and 4 loaves of bread in an afternoon while watching Home Alone on repeat is not normal behavior for most girls, so I figure that if I bake a little here and there, when I turn into full fledged crazy christmas cookie mode he will barely notice what I have become. Fingers crossed.

Pumpkin Spice Whoopie Pies with Maple Cream Cheese Frosting

Ingredients:
3 cups flour
2 tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp ground ginger
1/2 tsp ground nutmeg
1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
3 cups pumpkin puree (I used pumpkin pie puree..... and I still added all of the above spices. I highly recommend making the same mistake as I did.)
2 eggs
1 1/2 tsp vanilla

For the Maple Cream Cheese Frosting:
3 cups of powdered sugar
8 ounces whipped cream cheese at room temp.
4 ounces/ 1 stick of butter at room temp
3 tablespoons of PURE, REAL maple syrup***

***Note: Please, for the love of all Canadians, do not use that awful fake stuff. That's all that I can even say about that. That said (being Canadian and all) I may have added a little extra maple syrup..... just a little.....

Method:
Combine dry ingredients and set aside.
In a large bowl cream together granulated sugar, brown sugar, and oil. Whisk in the pumpkin puree, eggs, and vanilla and mix well.
Gently add the flour and spice mixture to the pumpkin mixture and whisk until completely combined.
Using a small cookie scoop (I recommend getting one so that all of the cookies are the same size since you will be pairing them together) drop dollops of the dough on parchment paper lined cookie sheets about 1 inch apart.

Bake for 12 minutes at 350 degrees until a toothpick is inserted into the cookie and comes out clean.
Let the cookies cool completely while you make the frosting.

For the Frosting:
Beat the butter and cream cheese together until light and fluffy.... I highly suggest using a stand mixer because I am lazy. You don't want any lumps. Add the powdered sugar and maple syrup and continue to whip until light and fluffy.

To Assemble:
I always use a ziplock bag to pipe frosting.... it is easy, mess free, and looks nice. Turn half of the cooled cookies over and pipe about a tablespoon of frosting onto each one. You want to leave a little border around the edge so that the frosting doesn't go everywhere when you put them together. Press an un-frosted  cookie onto and gently press together. Refrigerate for 30 minutes before serving so that the cookies have time to set.

*recipe barely adapted from Baked: New Frontiers in Baking.

Fettuccine with Chorizo and Kale- Part Two.

So let's start where we left off in Part One.....

Pasta.

I have been in a pretty serious post wedding relationship with pasta lately. Maybe it was all the pre- nuptial protein shakes and salads, or maybe it is simply because it is the most delicious, versatile food ever. Whatever it is- we are in love.

So, there I was, cooking Richard some mussels, completely captivated by the heavenly scent of chorizo... when I got the best idea ever....

Mussels with Chorizo and Kale.... minus the mussels.... plus PASTA.

That's right......
I whipped out a pot of boiling water faster than you can say "fat kid."

Fettuccine with Chorizo and Kale

This is literally the EXACT same recipe as Mussels with Chorizo and Kale, but over pasta and without mussels.

Ingredients:

1 pound of chorizo, chopped and casings removed
1 onion, thinly sliced
3 cloves of garlic, smashed
1 cup of kale, coarsely chopped
1 cup of white wine
Lots and lots of chopped parsley
Salt and pepper
Olive oil

Method:

In a large sauté pan, heat olive oil and sauté sliced onions and chorizo for about 6 minutes.
Add kale and sauté until wilted, about 4 minutes.
Add garlic and cook until fragrant, about 2 minutes.

Add wine and reduce until a nice sauce consistency. 

Season with salt and pepper. 

Spoon sauce over fettuccine and top with lots of chopped parsley.

Yummmmmmmm!!!!

Mussels with Chorizo & Kale- Part One

Here are the facts:

1. I hate HATE seafood (excluding sea bass and halibut, of course)
2. I cook seafood possibly more than anything else.

Between my steamed seafood and veggie loving boss and my husband who loves.... well, anything- I really cook more seafood in a month that most girls do in a lifetime. Good news, this probably keeps me at least 10 pounds thinner due to my compulsive need to shower right after I cook it resulting in the immediate loss of my appetite. Do you want to cozy up on the couch for a lovely night with your sweetie stinking of mollusks? I don't think so.

There are of course exceptions to every rule and manic behavior..... tonight I made mussels for the hubby and then was possibly the most hungry I have ever been. Pregnant? No.... it was the smell of CHORIZO. Ohhhhhh, Chorizo.

Get ready... this is a two parter that will knock your taste bud's socks off.

Mussels with Chorizo and Kale

Ingredients:
2 pounds of mussels
1 pound of chorizo, chopped and casings removed
1 onion, thinly sliced
3 cloves of garlic, smashed
1 cup of kale, coarsely chopped
1 cup of white wine
Lots and lots of chopped parsley
Salt and pepper
Olive oil

Method:
In a large sauté pan, heat olive oil and sauté sliced onions and chorizo for about 6 minutes.
Add kale and sauté until wilted, about 4 minutes.
Add garlic and cook until fragrant, about 2 minutes.
Add the mussels and wine. Cover and cook over medium heat for about 5 minutes until all of the mussels have opened up (discard any that have not opened.)
Season with salt and pepper and serve immediately.

So, here's when things got interesting.
As the smell of chorizo, garlic, and onions took over all my my logic and will power.....I got a brilliant idea.

Pasta. All brilliants ideas involve pasta, wouldn't you say?

Annnnd.... on to Part Two.

Pumpkins On My Table & Pumpkins In My Bread

Good news! We were finally able to survive a day without needing to run the AC from 9am to 8pm which can only mean one thing.....

It's fall!

Well, almost. Today and yesterday were fall and then next week it's back up to 93 degrees (kill me.)

But either way, I got a taste of chilly weather so it is officially fair game for holiday baking! ee! However, according to my husband (butterflies...still....) the holiday music may have been a bit pre-mature. Bah humbug.

But, this time of year is so magical... while all the cool kids are watching football,  I can literally spend 8 hours a day elbows deep in pumpkin and cinnamon (sometimes eight hours cooking with it and sometimes eight hours eating it), only taking breaks to arrange pressed leaves and gourds around the house. 

Today I really covered both bases..... the house is decorated, I am forcing Pumpkin Whoopie Pies (recipe here) down anyones throat that I can get my hands on, and I just pulled some pumpkin bread out of the oven. My house smells like heaven, maybe even better.... and yours should, too! Time to get baking.....

PUMPKIN BREAD

Ingredients:

2 cups sugar

2 cups all purpose flour

1 1/3 cup cake flour

2 tsp baking soda

3 tsp ground cinnamon

1 tsp salt

1 tsp baking powder

1/4 tsp ground cloves

1/2 tsp nutmeg

4 eggs

1 15oz can of pumpkin

1 cup buttermilk

1/2 cup unsweetened applesauce

1/3 cup canola oil

Method:

Preheat oven to 350 degrees.

Combine dry and wet ingredients separately. Mix together. Pour batter into two greased loaf pans. Bake for 45 minutes or until a toothpick comes out clean when inserted into the middle of the loaf. Let cook for 10 minutes before removing from the pan. 

Friday Night Feasts: Date Night Osso Buco & Barolo

I blogged about Osso Buco way back when in culinary school, but now shit's about to get real. I'm not some bright eyed (ha...) culinary student waking up at 4:45am anymore (quiver.)

I am someone's wife...and tonight it's date night....well, Friday was date night, but you get it. 

Richard and I have received some pretty awesome advice over our time together... two of our favorites being "always have date night," and "once a week, tell each other everything that is bugging you about the other person." So, we have started combining the two. A romantic dinner for two followed by one (or two) bottles of wine and some hefty conversation. Sounds miserable, but after some wine I tend to get chatty and lovey, so it really ends up working out in everyone's favor. Once I'm a little tipsy you can tell me I'm a huge crazy bitch and I'll probably just start making out with you. (Don't get any ideas.... I'm a married woman now---butterflies.)

So, on this weeks menu we had Osso Buco served with saffron risotto and an amazing Barolo. I'm pretty sure I have said before that my favorite things to cook are those that take patience and hours braising in wine. There's nothing like the smell that wafts through the house on a braised short ribs or coq au vin kinda night. Mmm. Osso Buco is just that. Veal shanks braised in stock and wine.... an Italian delicacy. Served with saffron risotto this dish is to die for. And you MUST drink a nice heavy Italian red.... my fave being a good Barolo.

We got some pretty wonderful cookbooks as wedding gifts, so in my attempt to romantically cook my way through them- this recipe can also be found in Williams Sonoma Bride & Groom Cookbook. (Thank you Erin and Joe!)

Osso Buco with Saffron Risotto 

Ingredients

3/4 cup four

Kosher Salt

1/2 tsp ground pepper

2 center cut veal shanks

5 Tbsp olive oil

1 small onion, finely diced

1 large carrot, peeled and finely diced

2 ribs celery, finely diced

4 cloves garlic, minced

2 bay leaves

3/4 cup dry white wine

1 cup beef stock (more as needed)

1 can (28oz) Roma tomatoes, drained and chopped

2 tsp orange zest, chopped

2 springs fresh thyme

1 small sprig fresh rosemary

Parsley, chopped for garnish

Saffron risotto (recipe here)

Method:

Preheat the oven to 350 degrees. 

Combine the flour with salt and pepper and spread on a plate. Dredge the veal shanks in the flour mixture and coat evenly. Shake off excess flour. 

In a heavy, oven proof pan with a tight fitting lid (large enough for both shanks in a single layer) heat olive oil over high heat. Place the veal in the pan and brown evenly, about 4-5 minutes on each side. Set veal aside. 

In the same pan, brown onions, celery, carrots, garlic, and bay leaves with a pinch of salt. Cook until golden brown, but be careful not to burn. Cook about 8-10 minutes. 

Add the wine and deglaze the pan, stirring to loosen up any caramelized bits from the bottom of the pan. Add the stock and reduce by half. Add the tomatoes, orange zest, and herbs and cook for about 5 minutes. 

Return the veal shanks to the pan. The tomato mixture should cover the shanks about 2/3 of the way... if not the add a little more stock. Cover the pan with a tight fitting lid and braise in the oven for 2 hours, turning the shanks every 30 minutes to ensure even braising. If the liquid gets too low while cooking, add more stock. 

When the shanks are done, they will be extremely tender. Remove the shanks and set aside. Discard the bay leaves and reduce the sauce until it is a nice velvety consistency. Adjust the seasoning with salt and pepper. 

To serve, spoon sauce over the shank and place on top of risotto. Garnish with chopped parsley and a big glass of wine. 

this one is WONDERFUL!

P.S. Osso Buco literally means "bone with a hole" referring to the extremely flavorful marrow lodged in the middle of each shank bone. I save this part for Marco.