Posts Tagged ‘Cloves’

Francijn of Koken in de Brouwerij was our January 2013 Daring Bakers’ Hostess and she challenged us to make the traditional Dutch pastry, Gevulde Speculaas from scratch! That includes making our own spice mix, almond paste and dough! Delicious!

Come the 1st of every month, I am like a little kid at Christmas time. That is the day in which we find out our next Daring Bakers’ challenge!  I really enjoy these challenges. Most of them have been desserts that I have never heard of, or never made, and that is exciting. This month was no different!

The spices that are used in speculaas, remind me of spices that go into pfeffernuesse cookies or gingerbread; cinnamon, cloves, nutmeg, and ginger. Then for a surprise, white pepper, cardamom, and corriander. Note: the recipe provided also included mace, but it is a spice I have never used, so I omitted it from my spice mixture. Francijn has wonderful directions on how to make this delicious pastry so I am going to direct you here, in order to get the recipe.

003 Gevulde Speculaas

Gevulde Speculaas

One Year Ago: Daring Bakers’ Basic Biscuits

Made with love, not calories!

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I wasn’t going to make this.

For some reason, the idea of pumpkin ice cream seems weird to me. However, it keeps taunting me. Pumpkin Pie Blizzard is on the sign at Dairy Queen, and I drive past it every day, and I look at that sign every day. Taunting me.

I’m going off topic here for a moment. Do you do that? Do you notice looking at the same things when you drive a certain route or road everyday? I do. I try not to, but it’s like I can’t help myself. There is a house that I drive past, that has a manikin head on the front porch. Don’t ask me why, but it’s been there for months (so I know it isn’t just a Halloween decoration). Everyday I drive past this house, I look for the manikin head. Yes, I am weird.

Ok- let’s move on to the ice cream!

I gave in and made pumpkin pie ice cream. However, instead of just adding pie crust pieces to the ice cream, I did something just a little different. Whenever I make pie crust and have extra crust, I do what my grandmother used to do. I roll it out, smear on some softened butter, sprinkle on cinnamon-sugar, then roll it up and bake it. So, that is what I added to the ice cream.

Ok, I will admit that I really like this ice cream. While I can’t see myself buying it at the store or at Dairy Queen (chocolate still rules!), I am glad that I made it! I have a feeling that I will be making this ice cream every Fall!!

Pumpkin Pie Ice Cream

Ice cream:
2 1/2 cups half and half
1 1/2 cups heavy cream
1 1/4 cups pumpkin puree (not pie filling)
7 egg yolks
1 cup sugar
1/2 cup brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Pie crust:
1 1/4 cups flour
1/2 teaspoon salt
1/2 cup + 1 1/2 tablespoons sugar. divided
8 tablespoons butter, (4 tablespoons cold, 4 tablespoons softened)
4 tablespoons shortening
1 teaspoon cinnamon
5 tablespoons cold water

To make the ice cream base:
In a medium-sized saucepan, whisk together the heavy cream and half and half. Bring to a simmer over medium heat.

In a large mixing bowl, whisk together the pumpkin, egg yolks, sugar, brown sugar, cinnamon, nutmeg, and cloves, until the mixture is well combined.

Once the cream mixture comes to a simmer, pour 1/3 of the cream mixture into the pumpkin mixture and whisk quickly to combine. Repeat this step 2 more times, until all the cream has been incorporated into the pumpkin mixture. Pour this combined mixture back into the saucepan. Over medium-low heat, stirring slowly and continuously, let the mixture come up to 175 degrees (using a candy thermometer). Once the ice cream base has come up to temperature, remove from the heat and strain through a sieve into a heat-safe bowl. Let cool to room temperature, cover and refrigerate for at least 4 hours.

To make the pie crust rolls:
Preheat oven to 400 degrees.
In a small bowl, combine 1/2 cup sugar and 1 teaspoon cinnamon. Set aside. In a medium-sized mixing bowl, combine the flour, 1 1/2 tablespoons sugar, and salt. Add in the 4 tablespoons cold butter and shortening, and with a pastry cutter or a fork, combine the mixture until it resembles small pebbles. Add in the cold water and mix until the dough comes together. Turn out the dough onto a lightly floured work surface. Knead the dough a few times, then cut the dough in half and set one piece aside. Roll the other piece out until it is thin (you want to roll this thinner than you normally would if making a pie). Smear on 2 tablespoons of the softened butter and sprinkle on half of the cinnamon-sugar mixture. Starting at one end, roll the dough up. Pinch the ends and place this, seam side down, on a parchment paper lined cookie sheet. Repeat the process with the 2nd piece of dough. Bake in a preheated oven for 25-35 minutes, or until lightly golden brown. Remove from the oven and let cool completely. Once cool, chop into small pieces. Set aside.

To finish the ice cream:
After 4 hours, process the ice cream according to your ice cream machine manufacturers instructions. Once the ice cream is ready, scoop (or pour- the ice cream should be a thick milkshake consistency) into a freezer-safe container. Stir in the chopped pie crust pieces then cover and freeze for 4 hours. Serve and enjoy!

*Notes: I don’t fill my ice cream machine’s canister the whole way- I only like to fill it 1/2 to 3/4 of the way, so I did my ice cream in 2 batches (and only added half of the pie crust pieces to each batch).
Made with love, not calories!

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I buy my pumpkin in the large cans (29 oz.), so sometimes I have pumpkin left over from a recipe. I was able to use this can of pumpkin for 3 recipes! That means lots of yummy pumpkin treats!

I found this recipe for Pumpkin Apple Gingerbread Cake and I thought it sounded like a nice Fall dessert. However, I made a few changes. I don’t have pumpkin pie spice, so I added the individual spices (yeah, I would much rather have 4 jars of spices, instead of 1!!). Also, I was too lazy to peel and grate an apple, so I left that out. And I changed the hard sauce for a ginger glaze. (Just a few changes!)

I really enjoyed the taste of this. I think the pumpkin and gingerbread works well together- neither one over-powered the other. This would be great for dessert or at a brunch. You can serve this while it is still warm, or serve it after it has cooled completely. I let it cool just long enough to take pictures, then I dove right in (breakfast!)!!

Pumpkin Gingerbread Bundt Cake
Adapted from Very Best Baking
Prep time: 12 minutes     Bake time: 55-60 minutes

3 1/2 cups flour
1 cup sugar
1/2 cup brown sugar, lightly packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon cinnamon
2 1/2 teaspoons ground ginger
15 oz. can of pumpkin (not quite 2 cups)
4 eggs
1/2 cup molasses
1 cup (2 sticks) butter, melted
1/4 cup whipping cream

Ginger Glaze:
1 cup powdered sugar
1/4 teaspoon ground ginger
2 1/2 – 3 tablespoons whipping cream

Preheat oven to 350 degrees. Grease and flour a 10 or 12 cup bundt pan*. Set aside.

In a large mixing bowl, whisk together all the dry cake ingredients. Add in the pumpkin, eggs, molasses, butter, and whipping cream. Stir until everything is well combined. Pour into the prepared bundt pan and bake for 55-60 minutes, or until the toothpick test comes out clean. Remove from the oven and let cool for 10 minutes.

To make the ginger glaze, in a small bowl, whisk together the powdered sugar and ginger. Slowly stir in the heavy cream, starting with 2 tablespoons. Add additional heavy cream to get the spreading/pouring consistency you prefer (I left mine a little thick and spread it on the cake before it cooled).

After 10 minutes, invert the cake onto a serving plate and spread/pour on the ginger glaze. Serve while warm or let cool completely. Enjoy!

*Note: the original recipe calls for a 12 cup bundt pan. Mine is a 10 cup- it works, the baked cake will just dome up a little instead of having a flat bottom. If you have a 10 cup bundt pan and want a flat bottom to the cake, I suggest filling it only two-thirds of the way full and use the extra batter for cupcakes (just make sure to adjust your baking time- both for the bundt cake and the cupcakes!).


I’m linked at Chocolate, Chocolate & More!

Made with love, not calories!

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Welcome to day 6 of the 12 days of Christmas cookies!

Sweet, spicy molasses cookies!

I am not a lover of spices- much to Nick’s chagrin. When he’s making dinner, he uses only salt and pepper, then after I have made my plate, he adds spices to his portion!

However, there are some spices I do like: cinnamon, nutmeg, cloves, ginger. Maybe I like these because they are usually found in recipes with lots of sugar! Whatever the reason, these 4 spices come out of my cupboards a little more often during the colder months.

One such recipe that you will find them in, are molasses cookies.

Sweet, spicy molasses cookies! (Oops, I already said that) Well, I guess it just bears repeating! And eating!

Molasses Cookies
Makes: 24 cookies
Prep time: 10 minutes     Bake time: 13 minutes

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1/2 cup brown sugar
1/2 cup molasses
2 eggs
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
3 3/4 cups flour
Additional sugar for sprinkling on top, optional

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper- set aside.

In a large mixing bowl, cream together the butter, shortening, and sugars. Add in the molasses and eggs- stirring until well combined. Stir in the baking soda, salt, cinnamon, ginger, and cloves. Add in the flour and mix well. Using a large-sized ice cream scoop, scoop dough onto the prepared cookie sheet, leaving about 3 inches between each cookie (here is where you would sprinkle on the additional sugar, if you are using). Bake for 12-13 minutes. Remove from oven and let cool for 5 minutes. After 5 minutes, remove cookies from the parchment paper and move onto cooling racks. Cool completely. Enjoy!

What cookies do you bake for Christmas?

Made with love, not calories!

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