Pumpkin Streusel Spice Cake Evokes Autumn In Every Bite

Pumpkin Streusel Spice Cake

Seen Online And Lovingly Adapted from MarketGrow, Anonymous Author

This is one of those versatile recipes that can easily be served for breakfast, an afternoon treat, or a surprise dessert. It is lightly spiced, moist, and reminds you of autumn in every delicious bite. Yields 9-12 servings, depending on how you cut your serving pieces. Enjoy!

Ingredients For The Cake:

1-1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 cup pumpkin puree (not pumpkin pie filling)

1 tsp. vanilla extract

1/2 cup sour cream or Greek yogurt

For The Streusel Topping:

1/2 cup all-purpose flour

1/3 cup brown sugar

1 tsp. ground cinnamon

1/4 cup unsalted butter, cold and cubed

3/4 cup chopped walnuts (optional)

Instructions:

Preheat the oven: Preheat your oven to 350 F. degrees. Grease and flour an 8 x 8-inch baking pan or line it with parchment paper.

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

Cream the butter and sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then add the vanilla extract and pumkin puree. Mix until well combined.

Add the dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or Greek yogurt, beginning and ending with the dry ingredients. Mix until just combined—be careful not to overmix.

Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the chopped nuts (if using).

Assemble the cake: Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the streusel topping generously over the cake batter.

Bake: Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. It the top starts to brown too quickly, cover the cake loosely with foil during the last 10 minutes of baking.

Cool and serve: Allow the coffee cake to cool in the pan for about 10 minutes before slicing or serving.

Enjoy this cake with your favorite cup of coffee or tea, or better yet serve it warm as a dessert accompanied by Trader Joe’s seasonal Pumpkin Ice Cream!

For Dessert, Serve Your Pumpkin Streusel Spice Cake With Pumpkin Ice Cream

Bon Appétit et Bon Weekend From France…Bonnie

Spiced Pumpkin Cheesecake Ready To Please

Perfect for fall menus, and perhaps a new dessert for your Thanksgiving gathering, this recipe combines the best of pumpkin pie and silky cheesecake in one delicious dessert. An added bonus is a tangy sour cream topping which suits perfectly the ginger, cinnamon, cardamon, and turmeric spices in the filling. Make it ahead and refrigerate it up to 3 days.

Spiced Pumpkin Cheesecake

Lovingly Adapted from Genevieve Ko, Published in The New York Times

Makes: 8-12 Servings

Ingredients for the Crust:

1/2 cup unsalted butter, melted and cooled, plus more for the pan

2-1/4 cups graham cracker crumbs (about 15 crackers)

3 Tbsp. granulated sugar

1 tsp. fine sea salt or table salt

Ingredients for the Filling:

1 (8-ounce) block cream cheese, softened

3/4 cup granulated sugar

1-1/2 tsp. ground ginger

3/4 tsp. ground cinnamon

1/4 tsp. ground cardamon

1/2 tsp. fine sea salt or table salt

1 (15-ounce) can pure pumpkin

2 tsp. brandy (optional)

2 large eggs, at room temperature

Ingredients for the Topping:

1/4 cup granulated sugar

1/4 tsp. ground turmeric

1-1/2 cups sour cream

Candied ginger, cut into thin slivers or pieces for garnish (optional)

Step 1

Make the crust: Heat the oven to 350 F. degrees. Butter a 9- or 9-1/2 inch deep-dish pie plate. Mix the crumbs, sugar, and salt in a large bowl (or pulse in a food processor if you have ground your own crumbs). Add the butter and mix (or pulse) until the mixture is well blended and feels like wet sand.

Step 2

Dump all of the crumbs into the pie plate and spread in an even layer. Firmly press against the sides, but not over the rim if there is one, to form a 1/4-inch thick edge. Firmly press the rest of the loose crumbs against the bottom. Bake until darker brown and dry and firm to the touch, 12 -15 minutes. Turn the oven heat down to 325 F. degrees.

Step 3

While the crust bakes, make the filling: Beat the cream cheese with an electric stand or hand mixer until there are no tiny cream-cheese lumps. Add the sugar, ginger, cinnamon, cardamon, and salt, and beat until very smooth, scraping the bowl if needed. Add the pumpkin and brandy (if using), and beat until fully incorporated, then beat in the eggs just until combined. You don’t want to beat the mixture too much once the eggs are added or your filling will balloon and then sink rather than bake evenly.

Step 4

Pour the filling into the crust (it’s OK if it is hot, warm, or cooled) and spread in an even layer. Bake until the edges are set, the entire top looks dry and the very center is just a bit jiggly, 45 to 50 minutes.

Step 5

After the cheesecake goes into the oven, make the topping: Mix the sugar and turmeric in a medium bowl, breaking up any clumps. Add the sour cream and stir gently until evenly tinted gold. Let sit at room temperature until ready to use.

Step 6

Carefully spread the topping over the hot baked filling in an even layer. Return to the oven and bake for 5 minutes. Cool completely on a wire rack, then refrigerate uncovered until cold, at least 2 hours and up to 3 days. (Cover loosely with plastic wrap after 2 hours if you plan to chill it longer.)

Step 7

When ready to serve, decorate the top with candied ginger (optional). Chilled cheesecake is easier to slice with a warm knife run under hot water, and cleaned with a paper towel or kitchen towel after each piece. Enjoy!

Spiced Pumpkin Cheesecake for Everyone

Bon Appétit et Bon Weekend…Bonnie

These Lasagna Roll-Ups Make For A Very Inviting Dinner Presentation

Fall has been a very busy time for me, getting over a bout of Covid, out-of-town family and friends visiting, organizing the harvest and harvest lunch, prepping the garden before winter, and ushering in all the things I love about fall. One of those things is exploring new recipes with pumpkin.

You might say I have “pumpkinmania.” I love cooking and baking with pumpkin because it has such a versatile savory to sweet span for recipes. Each year there seems to be more and more innovative ways to use pumpkin in recipes for its luscious fall flavor and smooth texture. In the next couple of weeks, I am going to share with you a series of pumpkin recipes, that I know you will want to try too.

The first one is Pumpkin-Spinach Lasagna Roll-Ups. I consider this elegant recipe worthy for a special occasion dinner. In fact, I served it for my visiting sister-in-law’s birthday celebration. It has a sauce on the bottom of your baking pan, and one on the top, covering your filled roll ups.

I love recipes that take you “out of the box” in your thinking and put a twist on something classic, in this case, classic lasagna. This recipe has several steps, as in lasagna, so make it easy on yourself by making it ahead of time, and even freezing it until you need it. Thaw it out before baking, and pop it in the oven to bake.

This recipe calls for making the roll-ups in a cast iron skillet or oven-safe skillet and baking it immediately. Because I knew I wanted to freeze the roll-ups, I made it in a rectangular baking dish, froze it for later (leaving out the last step of sprinkling grated mozzarella over the top until the day of baking) and then baked it following the recipe directions.

First Row of Spinach-Lasagna Roll-Ups In The Baking Pan

Pumpkin-Spinach Lasagna Roll-Ups

By Inés Anguiano Featured in Bon Appétit, September 2024

Noodles and Filling:

1 lb. dried lasagna noodles

1-1/2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt

2 large eggs

8 oz. fresh ricotta (about 1 cup)

1 oz. Parmesan, finely grated (about 1/2 cup)

1 cup finely chopped baby spinach (about 2.5 ounces)

1 tsp. freshly ground pepper

1 tsp. garlic powder

Sauce and Assembly:

1 Tbsp. plus 1-1/2 tsp. extra virgin olive oil

2 medium shallots, finely chopped

4 garlic cloves, finely chopped

2 Tbsp. finely chopped thyme, plus leaves for serving

1-15 oz. can unsweetened pumpkin purée (such as Libby’s)

1 cup heavy cream

1 Tbsp. plus 2 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt

1 tsp. dried oregano

1/2 tsp. freshly ground nutmeg

1 tsp. freshly ground pepper, plus more

2 oz. Parmesan, finely grated (about 1 cup)

4 oz. low-moisture mozzarella coarsely grated (about 1 cup)

Noodles and Filling Directions:

Place a rack in the middle of the oven; preheat to 375 F. degrees. Cook lasagna noodles in a large pot of boiling generously salted water, stirring often to prevent sticking, until al dente, about 5 minutes. Drain and rinse under cold running water, separating noodles. Lay out in a single layer on a baking sheet, patting dry as needed; set aside.

Mix eggs. ricotta, Parmesan, spinach, pepper, garlic powder, and remaining 1-1/2 tsp Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl until smooth and no visible streaks of egg remain; set aside.

Sauce and Assembly Directions:

Heat oil in a large cast-iron or oven proof stainless-steel skillet on medium. Add shallots and cook, stirring often, until softened and translucent, about 5 minutes. Add garlic and 2 Tbsp. thyme and cook, stirring often, until fragrant, about 1 minute. Add pumpkin purée and cook, stirring occasionally, until darkened to a deep orange, about 5 minutes. Add cream, salt, oregano, nutmeg, 1 tsp. pepper, and 1 cup water and stir until smooth. Add Parmesan and cook, stirring occasionally, until cheese is melted and sauce has thickened slightly, about 2 minutes. Remove from heat and transfer 1-1/2 cups to a small bowl; set aside.

Leave remaining sauce in skillet, if using the cast-iron bake immediately method. If using the bake later method, pour the remaining sauce into the bottom of your baking dish.

Working one at a time, spoon 1 heaping Tbsp. reserved ricotta mixture onto each noodle and spread evenly from end to end. Tightly roll up noodles. Arrange lasagna rolls, seam side down, in your cast-iron pan or baking dish. For the cast-iron method, start from the center and working in a circle toward edges to create a spiral. For the baking dish method, arramge roll-ups in neat rows.

Top pan or dish with reserved sauce; scatter mozzarella over. Bake until cheese is deep golden brown, 33-38 minutes, and roll-ups are heated thoroughly. Let lasagna cool slightly. Top with thyme leaves and season with more pepper to serve. Recipe makes 4-6 servings (I think it makes 8 servings). Enjoy!

Roll-Ups with Added Top Sauce Ready for the Freezer

Old World Window Mirror Perfect for a Covered Outdoor Patio

“MON PETIT CHOU” CORNER

Old World Window Mirror for sale, $125.00. The frame is sandblasted. Adds a dash of interest for a covered outdoor area. Could be stained or painted to suit your style and décor. If interested, please email or call Bonnie at (760) 402-7600.

Bon Appétit et Bon Weekend…Bonnie

All Ingredients Except the Pasta Ready for the Oven

I am so excited to share this recipe with you, for many reasons. It is prime tomato time, and if you are fortunate to have an abundance of tomatoes from your garden, this is a fabulous recipe to use them. It is how I love to cook, from the garden, simplicity in ingredients, and letting the flavors shine.

This recipe is so easy to prep, and to make for a weeknight luscious dinner. It has an unusual flavor mix utilizing cinnamon sticks, lemon zest strips (not grated), a whole head of garlic, and ancho chiles. This tasty pasta delivers flavor without onions, butter, and the usual addition of cheese. It is very versatile, and you can easily swap dried ancho chiles for one long red chile and a teaspoon of smoked paprika or if you don’t have dried ancho chiles in the pantry, use two teaspoons of ground dried ancho chiles. Any fresh tomato will work in this recipe. Fresh oregano is used in the recipe and as a garnish. If you don’t have fresh oregano, use dried. It is close to a “one pot” recipe. The second time I made this recipe I added a sliced zucchini to the roasting mixture, which was a nice addition. It is a recipe from Yotam Ottolenghi who has written several distinguished cookbooks with tasty recipes. Yum!

Smoky Confit Tomato and Lemon Pasta Ready to Serve

Smoky confit Tomato and lemon Pasta

Published in The New York Times, Recipe Lovingly Adapted from Yotam Ottolenghi

Serves 4 to 6

Ingredients:

2-1/2 pounds mixed heirloom tomatoes, cut into 1-1/2 inch pieces, or left whole, if bite-size

1-1/4 cups olive oil (I recommend using 3/4 cup olive oil instead)

2 tablespoons tomato paste

2 lemons, zest peeled into strips, avoiding the white pith

2 cinnamon sticks

2 small dried ancho chiles (I used 2 teaspoons ground dried ancho chile)

1 head garlic, top 1/2 inch of the buld removed

10 fresh oregano sprigs, plus 1 extra to serve as garnish

Fine sea salt and freshly ground black pepper

1 pound rigatoni pasta (or another similar shape)

Directions:

Heat the oven to 425 degrees F. I suggest using the Convection Roast setting, if you have that on your oven.

In a large about 11-by-15 inch (I used a 9-by-13 inch pan and it was fine) roasting pan, add all the ingredients except for the pasta, and season with 1-1/2 teaspoons salt and 1/4 teaspoon pepper. Spread into an even layer, wth the head of garlic facing cut-side down. Nestle the ancho chiles under the tomatoes, tearing them in half if necessary to immerse them, then roast the mixture for 35 minutes, until the tomatoes are tender and lightly charred. Use tongs to squeeze the garlic cloves into the pan, discarding the papery skins. remove and finely chop the ancho chiles, then return to the pan, discarding the stems.

While the tomato confit roasts, bring a large pot of well-salted water to a boil. Add the pasta to boiling water before the tomatoes have finished cooking, cook pasta as recommended on the package. r

Reserve 1/3 cup of the pasta water, then strain the pasta. Add the pasta to the roasting pan and gently stir to combine until the pasta has absorbed any cooking liquid from the pan. Add some pasta water, a few tablespoons at a time, until the sauce clings nicely to the pasta.

Discard the cinnamon sticks and serve straight from the pan, with the extra oregano sprinkled on top.

Bon Appétit et Bon Weekend…Bonnie

Chocolate Raspberry Tart Ready To Serve

The French love their chocolate, and often have a dark chocolate truffle or square at night as a treat to satisfy a sweet tooth. Generally speaking chocolate desserts are eaten more in fall and winter, and fruit desserts are eaten in the spring and summer. This Chocolate Raspberry Tart recipe is culinary artistry, as raspberries are a natural complement to chocolate, cream, raspberry brandy, and cognac flavors. So, yes, when fresh raspberries are in season in the summer, be sure and make this tart for your loved ones and family.

This tart is perfect for summer entertaining, as it looks incredible, is simply delicious, and is easier to make that you think. The recipe is lovingly adapted from The Complete Book of French Cooking by Hubert Delorme and Vincent Boué (Flammarion, 2023).

I loved that the chefs actually suggest it best to use a copper saucepan, and I could use one of my traditional copper pans. You can use any non-reactive saucepan too, such as a non-stick pan or a stainless steel. pan. Do not use an aluminium pan, as it can affect the taste of the cooked raspberries.

Raspberries, Sugar, and Honey in Copper Saucepan

Chocolate Raspberry Tart

Lovingly Adapted from The Complete Book of French Cooking by Hubert Delorme & Vincent Boué

Serves 8, Prep Time: 45 minutes, Resting Time: 20 minutes, Cooking Time: 40 minutes, Chill: 2-3 hours

Use 10 inch Tart Pan

Ingredients Creamed Sweet Short Pastry:

1 stick unsalted butter, softened

1/2 cup granulated sugar

1 egg

2-3/4 cups cake flour (make sure you use cake flour)

1 teaspoon salt

Ingredients Chocolate Ganache Cream:

1/2 lb. (225 grams) fresh raspberries, divided

1/4 cup granulated sugar

2 oz. honey, or agave syrup

1-2/3 cups whipping cream

7 tablespoons unsalted butter

scant 1/3 cup raspberry brandy or cognac

1-3/4 lb. dark chocolate, at least 64% cacao, chopped ( I used Trader Joe’s Dark Chocolate 72% Pound Plus)

Directions For Pastry:

Place the butter, sugar, and egg in the bowl of a food processor and cream together until smooth. Sift the flour and add it with the salt to process for 1-2 minutes further, until smooth. Remove from bowl. Press down the the palm of your hand, pushing it away from you, until the ingredients are thoroughly blended. Form into a disk. Chill, wrapped for 20 minutes.

Preheat your oven to 350 degrees F. Roll out the dough very thinly about 1/8 inch to form a large disk. Use your rolling pin to transfer it from the working surface to the baking pan or circle: drape it around the pin and then unroll it over the tart pan. Prick the dough with a fork, line it with parchment paper, and fill with baking weights or dried beans. Blind bake for 20-25 minutes and allow to cool.

Directions For Chocolate Ganache Cream:

In a copper saucepan, cook 3-1/2 oz (100 grams) of the raspberries with the sugar and honey (or if using agave syrup). Bring to a boil and leave to simmer for a few minutes. The raspberries will start breaking down. Add the cream and butter and bring to a boil again.

Remove from the heat and add the raspberry brandy or cognac and the chopped chocolate. Mix until thoroughly blended. Strain through a fine mesh sieve the chocolate ganache separating out the raspberry seeds. Pour the ganache into the cooled tart shell. Leave in the refrigerator until set, about 2-3 hours. Garnish with remaining raspberries and serve.

Chocolate Ganache Cream Ready for Tart Shell

Chocolate Raspberry Tart Ready to be Chilled

Bon Appétit et Bon Weekend…Bonnie

Asparagus In Season Now

Bonjour! There is one more spot available in this Friday, May 3, 2024 cooking class! See below for details and/or contact me. Merci! Bon Weekend…Bonnie

Spring is such an exciting time of the year with artichokes, asparagus, citrus, fava beans, peas, spring greens, strawberries and more, now in season. Please join me for this culinary experience with a menu full of delicious flavors to help you celebrate your special spring celebrations.

Menu For Springtime Celebrations

HOSTED AT DOMAINE DE MANION, ENCINITAS, CALIFORNIA

Friday, May 3, 2024, 10am-2pm

$195.00 per person

Class Size is Limited to First 8 Guests

LE MENU

Rhubarb-Sour Cream Snack Cake with Walnut Streusel

French Roast Coffee or Lemon Verbena Tea

Luscious Shrimp Salad Over Bibb Lettuce

Miso-Roasted Asparagus

Farro Salad with Pistou Vinaigrette

Red Rhubarb Amaretto Torte

Domaine de Manion Rosé Wine

CONTACT

To sign up online, please click on Menu For Springtime Celebrations cooking class.

For further details, please contact Bonnie, bonnie@vintagegardengal.com, (tel) (760) 402-7600

Luscious Shrimp Salad

This cooking class is “hands on,” followed by a sit down luncheon, à table, enjoying the recipes we have made together. A minimum of 6 guests is necessary for the cooking class to be held. Recipes are seasonal and may be subject to change.

A portion of your class fee will be donated to José Andrés’ World Central Kitchen, a non-governmental organization dedicated to humanitarian relief around the world. World Central Kitchen speeds to places around the globe devastated by natural disaster and human violence with food, water, and more.

I have always been a fan of Chef José Andrés and the organization he founded. The Miso-Roasted Asparagus recipe in this cooking class is lovingly adapted from his Vegetables Unleashed cookbook. I was planning on donating a portion of this cooking class proceeds to World Central Kitchen, even before the tragedy of losing seven of his World Central Kitchen volunteers.

Prepping Fresh Rhubarb From The Garden

Please join me! Merci…Bonnie

Asparagus In Season Now

Spring is such an exciting time of the year with artichokes, asparagus, citrus, fava beans, peas, spring greens, strawberries and more, now in season. Please join me for this culinary experience with a menu full of delicious flavors to help you celebrate your special spring celebrations.

Menu For Springtime Celebrations

HOSTED AT DOMAINE DE MANION, ENCINITAS, CALIFORNIA

Friday, May 3, 2024, 10am-2pm

$195.00 per person

Class Size is Limited to First 8 Guests

LE MENU

Rhubarb-Sour Cream Snack Cake with Walnut Streusel

French Roast Coffee or Lemon Verbena Tea

Luscious Shrimp Salad Over Bibb Lettuce

Miso-Roasted Asparagus

Farro Salad with Pistou Vinaigrette

Red Rhubarb Amaretto Torte

Domaine de Manion Rosé Wine

CONTACT

To sign up online, please click on Menu For Springtime Celebrations cooking class.

For further details, please contact Bonnie, bonnie@vintagegardengal.com, (tel) (760) 402-7600

Luscious Shrimp Salad

This cooking class is “hands on,” followed by a sit down luncheon, à table, enjoying the recipes we have made together. A minimum of 6 guests is necessary for the cooking class to be held. Recipes are seasonal and may be subject to change.

A portion of your class fee will be donated to José Andrés’ World Central Kitchen, a non-governmental organization dedicated to humanitarian relief around the world. World Central Kitchen speeds to places around the globe devastated by natural disaster and human violence with food, water, and more.

I have always been a fan of Chef José Andrés and the organization he founded. The Miso-Roasted Asparagus recipe in this cooking class is lovingly adapted from his Vegetables Unleashed cookbook. I was planning on donating a portion of this cooking class proceeds to World Central Kitchen, even before the tragedy of losing seven of his World Central Kitchen volunteers.

Prepping Fresh Rhubarb From The Garden

Please join me! Merci…Bonnie

Side by Side, Bibb Lettuce Salads with Persimmons and Candied Pecans

I wrote about this delicious perfect holiday salad recipe, Bibb Lettuce Salad with Persimmons and Candied Pecans, two years ago. It is such an easy divine salad, so perfect for the holidays, I wanted to mention and highlight it with you all once again.

The cranberry-based dressing is just a natural to complement holiday pork, turkey, and even beef recipes. If you can’t by chance find Fuyu persimmons, substitute pears in this recipe. Yum!

Would you like to know a perfect holiday salad, easy, and elegant for your holiday gatherings? It is “Bibb Lettuce Salad with Persimmons and Candied Pecans.” It is chock full of fresh seasonal ingredients like cranberries, Fuyu persimmons, and pecans.

Visually, a treat for your table. Healthy and good for you. It is what I call a composed salad, which is layered with a drizzled dressing on top, rather than tossed all together. You can make this salad ahead of time on individual salad plates or on large serving platters. It has different textures of crunch and softness, and sweetness from the cranberry dressing and candied pecans that stand up well to the tang of bold crumbled blue cheese. Your family and guests will love this salad!

Bibb Lettuce Salad with Persimmons and Candied Pecans

Lovingly Adapted from Bon Appétit Magazine, December 2005

Ingredients:

3/4 cup whole-berry cranberry sauce (purchased or homemade)

1/4 cup fresh lemon juice

1 tablespoon honey

1 tablespoon golden brown sugar

6 tablespoons extra-virgin olive oil

2 heads of Bibb lettuce, coarsely torn

4 Fuyu persimmons, peeled, sliced

1 cup (generous) crumbled blue cheese

Candied Pecans

Directions:

-Whisk first 4 ingredients in medium bowl; whisk in oil. Season with salt and pepper.

-Mound lettuce in center of 8 plates. Top each with persimmon slices, then drizzle with dressing. Sprinkle with cheese and Candied Pecans.

Recipe Note: I often substitute Bibb Lettuce with a Baby Spinach & Green Lettuce Mix, or when I can find it, a Baby Red Butter Lettuce. Trader Joe’s carries a ready-made Candied Pecans 5 oz. bag, perfect for salads or snacking.

If you make this salad, please share with me your comments. I would love to hear from you!

Another Related Post:

Beet & Goat Cheese Arugula Salad

Bon Appétit et Bon Weekend….Bonnie