Pumpkin Beer Bread Pumpkin Beer Bread with pepitas Pumpkin Beer Bread recipe  Pumpkin Beer Bread recipe Pumpkin Beer Bread Remember how I mentioned earlier this month that we have a bunch of pumpkin recipes for you? Well we do…like lots. So I hope most of you are pumpkin lovers out there, because we’re not nearly done with the pumpkin madness! Today we have this pumpkin and Manchego beer bread. With so many sweet pumpkin breads out there I thought it would be fun to create a savory pumpkin bread…a quick bread though, because today we’re aiming for tasty and easy…very easy. I really like this as a snacking or ‘soup dipping’ bread. I don’t know if it would make the best sandwich bread because although it’s quite dense it’s not super sturdy. It does though make a killer grilled cheese. The buttery,cheesiness and toasting pretty much alleviates the cracking sitch. It’s awesome. I may have made myself two (okay fine three, ugh) grilled cheeses, back to back to back, with this bread because they were so good and I was inhaling them down in seconds.

Although I went a little crazy over the grilled cheeses made with this bread my favorite way to eat it is cut into thick slices, lightly toasted with a smear of softened European butter (and occasionally a small drizzle of honey). Although this is a savory bread loaded with cheese the bread isn’t heavy (in flavor) and cheesy. Both the pumpkin and Manchego flavor come through nicely, but subtly. The pepitas on top aren’t necessary, but really love the texture. I’ve also made this topped with a mix of sesame seeds, sunflower seed, poppy seeds, AND pepitas. So good.

If you guys are thinking you want to make this bread and would like a soup pairing for it, I really enjoy eating it with this creamy roasted tomato basil soup, but I bet it would also be pretty awesome with our pumpkin and beer cheese soup, especially if you just want to double up on the pumpkin action. Enjoy! xx, Jenny

Pumpkin and Manchego Beer Bread
Makes 1 (9”x5” loaf)

2 1/2 cups all purpose flour
1 1/2 tablespoons pure cane sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
8 ounces pumpkin ale
1/2 cup pumpkin puree
1/2 cup unsalted butter, melted and cooled
1 large egg, lightly beaten
3 ounces (about 2/3 cup) grated manchego cheese
1/4 cup raw pepitas

1. Preheat oven to 375°F. Lightly grease the loaf pan and set aside.
2. Place flour, sugar, baking powder, salt, ground cinnamon, ground ginger, and ground nutmeg in a mixing bowl and whisk together.
3. In a small mixing bowl whisk together butter, pumpkin puree and egg.
4. Create a small well in the center of the flour mixture and add beer and pumpkin mixture. Stir together until the dough just comes together. Do not over mix! (if there are small flour pockets, gently stir them away; a couple remaining flour pockets are okay). Fold in the cheese until just combined.
5. Pour mixture into a prepared loaf pan and bake for about 1 hour an 15 minutes to 1 hour and 20 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
6. Remove loaf from pan and allow it to cool until just warm to the touch (about 1 hour and 30 minutes), before slicing.
7. Slice and serve with whipped butter, if desired.


Pumpkin and Manchego Beer Bread

October 29, 2014  /   /   //  10 Comments

Pumpkin Cake with a Pistachio Glaze Pumpkin Cake Recipe Pumpkin Bundt Cake Pumpkin Cake with a Pistachio Glaze recipe Pumpkin Cake with a Pistachio Glaze I feel like the Pumpkin Spice Latte situation has made people turn their backs away from all things pumpkin. It really bums me out, but I guess haters gonna hate. We on the other hand are still very much into pumpkin, to still have more pumpkin recipes to share in the coming weeks. Today’s recipe is for a Pumpkin Cake with a Pistachio Glaze. I love bundt cakes because they come out of the oven already really pretty so you don’t have to do anything to make them impressive. However, when you add the glaze on top and get beautiful drips, AND add a garnish of pistachios, the simple bundt cake becomes absolutely stunning. This cake has the perfect amount of sweetness, and isn’t too pumpkin-y. What I am trying to say is it doesn’t take like you’re eating pumpkin puree with sugar in cake form. This cake really is perfect, and you should make it for all the pumpkin haters in your life because I really do think it will turn them. ☺

Pumpkin Cake with a Pistachio Glaze
1 (9 inch) bundt cake

pumpkin cake:
3 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/4 cup (2 1/2 sticks) unsalted butter, melted and cooled
1 1/2 cups light brown sugar
3/4 cup pure cane sugar
3 eggs
1 (15 ounce) can pure pumpkin puree
pistachio glaze:
2/3 cup whole milk
1/3 cup chopped pistachios
1 1/4 cups sifted confectioners sugar

3 tablespoons chopped pistachios, for garnish

1. Preheat oven to 350˚F.
2. Place flour, baking powder, cinnamon, ginger, baking soda, salt, and nutmeg in a mixing bowl and whisk together.
3. Place butter and both sugars in the bowl of a stand mixer, fitted with a paddle attachment, and mix together until light and fluffy.
4. Add eggs to the sugar and butter mixture, 1 at a time, scraping down the sides of each bowl after each addition, and beat together until well combined.
5. Pour the flour mixture into the wet mixture and beat together until just combined. Stir in the pumpkin puree and mix until fully combined and no lumps remain.
6. Pour the batter into a lightly greased, 9 inch bundt pan and bake for 55 to 65 minutes or until the top is golden brown and a toothpick comes out clean when inserted into the center of the cake.
7. Allow the cake to cool for 15 minutes before inverting onto a cooling rack. Then allow cake to finish cooling, about 2 hours.
8. While the cake cools, make the glaze: Place the milk and chopped pistachios in a small saucepan and simmer over medium-low heat. Simmer mixture for 10 minutes, remove from heat and cover. Allow the mixture to steep for 1 hour. Strain nuts from milk and discard.
9. Stir powdered sugar into the milk, 1/4 cup at a time, until all the sugar has been added and mixture is smooth.
10. Pour glaze over the cooled cake and finish a sprinkle of chopped pistachios. Slice and serve.


Pumpkin Cake with a Pistachio Glaze

October 27, 2014  /   /   //  14 Comments

Pumpkin Stuffed Pretzel French Toast Pretzel Stuffed French Toast Pretzel Stuffed French Toast recipe Pumpkin French Toast recipe Today we have this very delicious Pumpkin Stuffed Pretzel French Toast! When I was growing up my mom was my Korean food hero. She was and still is the BEST Korean food cook in the world. I know everyone says that about his or her mom’s cooking, and I’m pretty sure I’ve even said it before on this blog…but really she is! My mom’s cooking is so good that she used to make kimchi for most of my relatives and even some of our family friends….and if you’re familiar with Korean food you know that kimchi is pretty much the foundation of our cuisine.

Anyway, while my mom pretty much has Korean food cooking down to an art, her non-Korean food cooking was more like a mad scientist in her laboratory. Haha, sorry mom! Take French toast for example; in my early years I thought French toast was a savory, breakfast dish. No joke, I really did, but that’s because my mom made her egg batter with only some beaten eggs and a little milk and she would get some plain white bread and dip it into her ‘batter’ before tossing them onto the griddle. We also always ate our ‘French toast’ with ketchup…not maple syrup, fruit compote, or honey…just some good ol’ ketchup. Oh how I love my mom for trying so hard, while basically giving my sister and I little savory omelets stuffed with bread [and served with ketchup].

The first time I ordered French toast at a restaurant I was with some friends and a friend’s parent. When the server put a giant plate of sweet batter dipped brioche, topped with macerated strawberries, whipped cream, and served with a side of maple syrup I thought she had given me the wrong dish. I quietly asked the server what it was that she put down in front of me. “You ordered the French toast, didn’t you hun?” I nodded and stared back at my plate. My 9 year old mind was blown. I pushed everything around my plate for a minute or two, confused. I took a small bite and could feel my face immediately light up. SO.GOOD. I then proceeded to inhaled my entire plate of food and put myself in a food/sugar coma…thus beginning my love affair with real French toast.

Today we have what I consider to be my ultimate French toast! We start by using pretzel buns. I love using bread like this because not only is the flavor great, but I love the crusty outside with the super soft inside. Also it’s pumpkin season and I’m one of those who gets REALLY excited about pumpkin season so naturally we have stuffed our French toast with a deliciously sweet, pumpkin-cream cheese mixture. Finally we encrust our French toast with Ritz crackers because I love the crunchy texture it provides.

This French Toast is definitely one of those uber decadent, ‘lets take our time to sip on some coffee (or milk/juice) while we work our way through this big boy’, sort of weekend treats. I’m going to be flying back home to Chicago this Thanksgiving and definitely plan on making this for my family and I’m especially excited to make this for my mama whilst reminiscing about her one of a kind, savory, French toast omelet thingies. Ha! Enjoy! xx, Jenny

Pumpkin Stuffed Pretzel French Toast
Makes 4

4 pretzel rolls
4 ounces cream cheese, softened
2 ounces goat cheese, softened
1/3 cup pumpkin puree
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch nutmeg
4 large eggs, lightly beaten
1 cup heavy cream
1/3 cup pumpkin puree
2 1/2 teaspoon vanilla extract
1 medium orange, zested and juiced
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon

20 butter crackers, crushed
2 1/2 tablespoon unsalted butter, softened

1. Place all filling ingredients into a mixing bowl and whisk together until smooth.
2. Cut a 1 inch, horizontal slit through the side of each pretzel roll. Fill a piping bag or re-sealable plastic bag with the filling and cut the tip.
3. Insert the piping tip into the slit of each pretzel roll and inject 1/4 of the filling into each roll. Set aside.
4. Place all the batter ingredients into a shallow baking dish and whisk together.
5. Dip each roll into the egg batter and allow the rolls to sit for 2 to 3 minutes. Flip rolls over and allow them to sit for an additional 2 minutes.
6. Carefully dredge each roll in the crushed crackers.
7. Place a large skillet over medium heat and melt butter.
8. Place all rolls into the skillet (top side down) and cook for 4 to 5 minutes or until golden brown and crisp. Flip each pretzel toast and continue to cook for 3 to 4 minutes.
9. Remove from heat and serve immediately with butter and maple syrup.


Pumpkin Stuffed Pretzel French Toast

October 24, 2014  /   /   //  10 Comments

favorites_giveaway Our_favorites_giveaway_3 win_all_this  Happy hump day everyone! Today we have a little giveaway we put together with some of our favorite stuff from Food52, as well as Claire Thomas’ new book The Kitchy Kitchen! Claire’s book is so beautiful and kind of a one stop shop in terms of a great all around cookbook to have in your collection. She has lots of really great tips on entertaining that we just love.

Lets get down to business. Here is what we are giving away:
1 copy of The Kitchy Kitchen 
2 stunning handmade porcelain salad plates from Food 52 made by Trudy Cane
Set of 3 fall simple syrups by Royal Rose also from Food 52
Set of 6 very cute linen cocktail napkins from Food 52

How to win:
Leave a comment on this post and tell us what your favorite fall entertaining recipe is. Make sure you leave your email so we can contact you in case you win! US only please, and the giveaway will end Sunday at 6pm Pacific. Good luck! :)

***UPDATE: Our randomly picked winner is Livia Huang. Thanks everyone for entering!***


Our Favorites Giveaway

October 22, 2014  /   /   //  350 Comments