Pumpkin Cupcakes with Brown Butter Frosting

This is the season of all things pumpkin. In fact, you’ve seen it often on the blog over the past few weeks. With that in mind, I love to whip up these pumpkin cupcakes each year.

These cupcakes are moist, rich, and decadent. The decadence comes from the thick, creamy brown butter frosting. Trust me, it’s as good as it sounds. ‘Tis the season to put pumpkin in and on everything. I can pretty much guarantee that you’ll love these. The recipe for both the cupcakes and the frosting is below. I hope you enjoy it!

Pumpkin Cupcakes
makes 24 cupcakes

You will need:
– 1 cup of sugar
– 1 stick butter softened
– 3 eggs, room temperature
– 1/2  teaspoon vanilla
– 1 1/2  cups flour
– 1/2  teaspoon baking powder
– ½ teaspoon baking soda
– 1/2 teaspoon of cinnamon
– ½ teaspoon salt
– 1/4 cup milk
– 1 cup of pumpkin puree

To prepare:
Preheat oven to 350 degrees F

Fill two, 6-cup muffin pans with cupcake liners

In the bowl of a standing mixer fitted with a paddle, place butter and sugar and combine until creamy. Approx. 2-3 minutes. Add eggs one at a time, then add vanilla.

In a bowl, mix flour, baking powder, baking soda and salt. Add the dry ingredients to the butter mixture on low speed, finally, add milk.

Pour the batter into the prepared cupcake liners, 3/4 way up the liner. Bake for 20 minutes until inserted knife comes out clean, cool for 30 minutes

Brown Butter FrostingYou will need:
– 1 1/4 sticks butter
– 5 cups of powdered sugar
– 1 teaspoon vanilla
– 1/4 cup milk

To prepare:
Brown butter on medium heat until lightly toasted. Pour sugar, milk, and vanilla into the bowl of a standing mixer. Turn the mixer on slow and add browned butter slowly until the frosting comes together.

*note this frosting has a tough consistency so you will need to apply to the cupcakes with a firm yet gentle touch.

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Pumpkin Bundt Cake

Hi everyone! It’s Nicole, Annette’s web manager and friend. Coming off of pumpkin week last week only made me crave the fall flavor even more. I’ll be the first to say that pumpkin pie is my least favorite fall dessert but pumpkin bundt cake? Sign me up.

This bundt cake recipe is from the archives. A bundt cake always gives me a dose of vintage nostalgia. Bundt cakes were a staple in my house growing up, and I really think we should bring them back. Plus the word “bundt” is just funny. Do you always think of that scene in My Big Fat Greek Wedding like I do?! I love that part.

Without further adieu, meet the pumpkin bundt cake. Be sure to add it to your fall menus! I know I will!

Layered Pumpkin Bundt Cake
Serves 12

For the cake, you will need: 

– 3 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 tablespoon ground cinnamon
– 2 teaspoons ground ginger
– 1 3/4 teaspoons ground allspice
– 1 teaspoon salt
– 1/2 teaspoon ground nutmeg
– 1 1/2 cups sugar
– 1 cup (packed) golden brown sugar
– 1 cup canola oil
– 4 large eggs
– 1 15-ounce can pure pumpkin
– 1 tablespoon vanilla extract
– 1 tablespoon grated orange peel

Note: 2 fluted bundt pans.

To prepare the cake:

Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter bundt pans; Butter and dust pans with flour. Sift 3 cups flour and next 7 ingredients into medium bowl. In the bowl of a standing mixer, fitted with the paddle attachment, beat both sugars and oil until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporatedDivide batter between prepared pans. Smooth tops.

Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks, then turn cakes over on to a platter.

For the frosting, you will need:

– 1 8-ounce package cream cheese, room temperature
– 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
– 1 tablespoon dark rum
– 1 teaspoon vanilla extract or vanilla paste
– 4 1/2 cups powdered sugar

To prepare the frosting: 

In the bowl of a standing mixer fitted with a whisk attachment, beat cream cheese and butter in large bowl until smooth. Beat in dark rum and vanilla. Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread).

For the chocolate icing, you will need:

– 12 ounces semi-sweet chocolate chips
– ½ cup cream

To prepare the chocolate icing:

In a small sauce pan heat chips and cream whisk until smooth.

To assemble the cake: 

Place 1 pumpkin cake layer, rounded side down, on platter. Spread the of cream cheese frosting over top of cake to edges. Top with second pumpkin half. Drizzle with Chocolate icing using a fork in a zig zag splatter pattern.

Note – Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.

Photo credit: The Raftermen

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Dessert for a Small Crowd:: Pumpkin Bundt Cake

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Since we will be entertaining for smaller crowds this season, your family. I suggest everyone get dressed up in their costumes and your family can celebrate safely at home. Originally I made this dessert for a photo shoot, about a fall party. It ran in Atlanta Magazine’s Home a couple years ago and it was a lovely family fall spread. The whole party may be worth recreating instead of trick or treating this year. Please be creative and stay home, enjoy your family and stay safe.

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This layered pumpkin bundt cake is one of my favorite fall recipes. Add it to your menu for this weekend. You won’t be disappointed you did!

Layered Pumpkin Bundt Cake
Serves 12

For the cake, you will need: 

– 3 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 tablespoon ground cinnamon
– 2 teaspoons ground ginger
– 1 3/4 teaspoons ground allspice
– 1 teaspoon salt
– 1/2 teaspoon ground nutmeg
– 1 1/2 cups sugar
– 1 cup (packed) golden brown sugar
– 1 cup canola oil
– 4 large eggs
– 1 15-ounce can pure pumpkin
– 1 tablespoon vanilla extract
– 1 tablespoon grated orange peel

Note: 2 fluted bundt pans.

To prepare the cake:

Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter bundt pans; Butter and dust pans with flour. Sift 3 cups flour and next 7 ingredients into medium bowl. In the bowl of a standing mixer, fitted with the paddle attachment, beat both sugars and oil until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporatedDivide batter between prepared pans. Smooth tops.

Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks, then turn cakes over on to a platter.

For the frosting, you will need:

– 1 8-ounce package cream cheese, room temperature
– 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
– 1 tablespoon dark rum
– 1 teaspoon vanilla extract or vanilla paste
– 4 1/2 cups powdered sugar

To prepare the frosting: 

In the bowl of a standing mixer fitted with a whisk attachment, beat cream cheese and butter in large bowl until smooth. Beat in dark rum and vanilla. Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread).

For the chocolate icing, you will need:

– 12 ounces semi-sweet chocolate chips
– ½ cup cream

To prepare the chocolate icing:

In a small sauce pan heat chips and cream whisk until smooth.

To assemble the cake: 

Place 1 pumpkin cake layer, rounded side down, on platter. Spread the of cream cheese frosting over top of cake to edges. Top with second pumpkin half. Drizzle with Chocolate icing using a fork in a zig zag splatter pattern.

Note – Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.

Photo credit: The Raftermen

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Pumpkin Soup with Fried Sage Leaves

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Ciao from Italy everyone. I wanted to share a delicious autumn recipe with you today. I will be here until the end of October, and then I’ll head back to the US to vote in person. I have had a great time here, and I was able to shoot two chapters of my new cookbook La Fortezza Cookbook. See the recap of the summer shoot here and the autumn shoot here.

We bought all sorts of lovely fall props including a selection of amazing pumpkins. Italians love pumpkins. Who knew? I love pumpkins, too. I have an amazing pumpkin recipe coming in the new book.

But until then, I wanted to share my Italian pumpkin soup recipe. I have tons of sage in the garden, so whenever I can use it in a recipe, I do. I happen to love the taste of sage, it just says autumn to me.

It’s an easy recipe, and perfect as a Thanksgiving starter. Plus you can make it a couple of days in advance which lightens the workload on the day. Enjoy and let me know how it goes.

Pumpkin Soup with Fried Sage Leaves
Serves 4-6

You will need:
– 4-5 cups pumpkin cut into wedges, skin on (I use a small, 2-3 lb. Cinderella pumpkin or baking pumpkin)
– 3 carrots sliced
– 1 cup celery
– 1 cup chopped onion (*Note all the vegetables can be rough chunks as you will be blending them)
– 1 smashed garlic clove
– 3 tablespoons olive oil + 2 tablespoons for the pumpkin
– 1 teaspoon salt + 1 teaspoon salt for the pumpkin
– 2 sage leaves
– 3 cups water, or Vegetable stock
– 1/4 cup heavy cream
– 1/2 teaspoon nutmeg
– 1 lemon

To prepare:

Preheat oven to 375 degrees F

Cut the pumpkin into wedges, roughly 3-4 inch pieces. Place on a baking sheet, drizzle with oil and sprinkle with salt. Place in the oven for 30 minutes, until pumpkin is soft with pierced. While the pumpkin is roasting, Place olive oil and carrots, celery, onion and garlic, sage, and salt into a Dutch oven. Over medium heat saute the vegetables until soft, add the water or stock. simmer about 20 minutes. Once the pumpkin is roasted, scrap the soft pumpkin flesh from the skin. Place the roasted pumpkin into the pot and remove from heat. Using an immersion blender, roughly blend the vegetables, add the nutmeg and the cream and juice of 1 lemon, blend until smooth. Place over heat for another 10 minutes on low heat. This can be made 2 days in advance and stored in the refrigerator.

Fried Sage Leaves

You will need:

– 1 cup fresh sage leaves, washed and dried
– 1 cup of olive oil

Preparation:

In a heavy bottom pot, bring the oil to 325 degrees F, drop the dry leaves into the pot, fry for 2 minutes, place on a paper towel. These should be made as you warm the soup. Place the soup into bowls and garnish warm soup with 3-4 leaves.

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Pumpkin Bread

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While fall is still a few days away, pumpkin season is upon us. There’s nothing like starting a crisp fall day with an espresso and a slice of pumpkin bread. This pumpkin bread is delicious for all the reasons you can imagine. It’s sweet. It’s seasonal. It’s festive. And it’s gluten-free.

Feel free to use the gluten-free flour of choice. You’ll get the same results no matter your choice.

Try different variations to really up the ante. Think a sprinkle of chocolate chips throughout the batter or try some pumpkin seeds on top. Either way, make it your own.

Pumpkin Bread

You will need:

– 1 stick unsalted butter, room temperature
– 3/4 cup granulated sugar
– 2 eggs
– 2 cups gluten-free flour
– 1 tsp baking soda
– 1/2 t salt
– 1 1/2 cup organic pumpkin puree
– 1 tsp vanilla extract
– 1 tsp cinnamon
– 1 tsp allspice

To prepare:

Preheat oven to 350 F

Grease 9 x 5 x 3 inch loaf pan

Mix flour, soda, salt, cinnamon, and allspice together. Cream butter and sugar together until fluffy. Add vanilla and eggs, one at a time and beat. Alternately add dry ingredients and pumpkin puree to the butter mixture, beginning and ending with the dry (dry-wet-dry-wet-dry).

Pour mixture into greased 9″x 5″ loaf pan. Bake 50-60 min, or until cake tester comes out clean (I look for a few mini moist crumbs).

Cool in pan for 10 minutes, and then on a baking rack.

Enjoy!

xx Annette

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