Category: Baking

A Spiced Dessert for Halloween Parties

Halloween party hosts may want to have a variety of treats on hand to satisfy the assortment of sweet tooths in attendance. Candy might be the first thing people think of on Halloween, but cakes and cookies can make for delicious treats as well. Borrowing from the flavors of the season, including pumpkin, cinnamon and nutmeg, “Spiced Pumpkin Cake” from “Real Simple: Easy, Delicious Home Cooking (Time Home Entertainment)” from the editors of Real Simple can be a welcome addition to any Halloween spread.

Spice Pumpkin Cake (Serves 12)

1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan

3 cups all-purpose flour, spooned and leveled, plus more for the pan

5 teaspoons pumpkin pie spice

11⁄2 teaspoons baking powder

3⁄4 teaspoon baking soda

1⁄2 teaspoon kosher salt

11⁄2 cups granulated sugar

3 large eggs

1 15-ounce can pumpkin puree

1⁄2 cup whole milk

1⁄4 cup molasses

11⁄4 cups confectioners’ sugar

2 tablespoons fresh lemon juice

Heat oven to 350 F. Butter and flour a 12-cup bundt pan.

In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.

Using an electric mixer, beat the butter and granulated sugar on medium-high heat until fluffy, 2 to 3 minutes. One at a time, beat in the eggs. Beat in the pumpkin puree, milk, and molasses (the mixture may appear curdled). Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not overmix). Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely. In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle over the cake. Let set before serving.

Tip: This cake can be baked and glazed up to one day in advance. Store, covered at room temperature.

A Quick and Delicious Holiday Dessert

The holiday season is synonymous with many things, including delicious foods. While Thanksgiving turkeys or Christmas geese will be found on many a table this holiday season, baked goods and desserts are what many people look forward to this time of year.

Holiday hosts with a lot on their plates might not have the time to prepare homemade baked goods for their guests. Thankfully, the following recipe for “Chocolate-Strawberry Pie” from Addie Gundry’s “No-Bake Desserts” (St. Martin’s Press) can be prepared in just 15 minutes, all without turning on the oven.

Chocolate-Strawberry Pie

Yields 1 pie

1 pint fresh strawberries, washed, trimmed and halved
1 store-bought (or homemade) chocolate cookie pie crust
2/3 cup sugar
1/4 cup cornstarch
2 tablespoons unsweetened cocoa powder
1/4 teaspoon minced crystallized ginger
1/8 teaspoon ground nutmeg
Pinch of kosher or sea salt
6 large egg yolks
21/2 cups half-and-half
6 ounces bittersweet or semisweet chocolate, chopped
1/2 tablespoon rum extract
1 teaspoon vanilla extract
Additional strawberries for garnish (optional)

1. Place the strawberry halves in a single layer in the bottom of the pie crust.
2. In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, ginger, nutmeg, and salt over medium heat.
3. Whisk in the egg yolks to create a thick paste. Gradually whisk in the half-and-half until the mixture thickens, about 5 minutes. Bring to a boil and cook for 1 minute. Remove from the heat.
4. Add the chocolate and whisk until combined. Add the rum and vanilla extracts. Cool the mixture for 4 minutes.
5. Pour the filling over the strawberries and up to the top of the crust. Chill the pie for 2 hours or until set.
6. Garnish with additional strawberries, if desired.

Baking Shortcuts for Time-Pressed Entertainers

‘Tis the season for baking cookies, cakes and other treats. However, during the holiday rush, it’s easy to get side-tracked or tired, and perhaps even a little bit overwhelmed by all the things to do in such a short period of time. Holiday baking doesn’t have to add to seasonal stress. With these tips and shortcuts, there will be plenty of sweet treats for the family.

Stick with tested recipes

Although holiday bakers may want to branch out a bit with their culinary creativity, recipes that have previously been prepared with great success can take some of the work out of holiday baking. Preparing recipes you recall preparing in the past is much easier than trying something new. If you’d like, add sparkle to old standards, such as decorating oatmeal or chocolate chip cookies with colored sprinkles.

Cookies are fast-baking

Did you know that cookies were originally made to test oven temperatures? Culinary historians say that cookies were first made to test if an oven was hot enough to bake other goods. Today, cookies can be whipped up in mere minutes. Make a batch of dough and then freeze or refrigerate it, thawing it when the time comes to bake. Also, think about baking one day and decorating the next if pressed for time.

Embrace colored candy melts

Icing can be tricky to master. Simply heating colored candy melts and pouring over cakes or painting onto cookies can add festive appeal to desserts. Candy melts even come in many different colors and can be combined to achieve the tint desired.

Keep ingredients in top form

Don’t let poorly performing ingredients or a lack of supplies be your undoing. Butter can be softened quickly in the microwave when needed for recipes. Eggs can be brought to room temperature by allowing them to sit in a bowl of warm water. Ensure that brown sugar stays soft by putting a piece of sliced bread in the container. Don’t forget to stock up on other baking staples, such as vanilla and almond extracts, baking powder/soda, molasses, and confectioner’s sugar.

Don’t bake from scratch

Not all recipes need to be made from scratch. Boxed cake mixes can be embellished and turned into delicious desserts without much fuss. Substitute melted butter for oil, buttermilk for water, and add an extra egg for a rich cake. Mix in chocolate chips or nuts or experiment with garnishes for a festive look.

Parchment paper is key

Line cookie sheets or cake pans with parchment paper for easy dessert release and quick cleanup. Parchment paper and even foil can help lift cakes or cookie bars out of pans so they look neat and do not stick.

Holiday baking can be made much easier by employing a few tricks of the trade.

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