Pumpkin Sage Bundt Cake
This wonderful and savory combination make for a more interesting and sophisticated pumpkin cake. Finish off slices with some maple syrup sweetened crème fraîche. I love a good Minnesota Bundt cake! And this one pairs well with a good smoky Scotch, which is unusual in a Bundt cake.
- 3⁄4 cup (1-1⁄2 sticks) unsalted butter
- 1 T. finely chopped fresh sage leaves
- 2-1⁄2 cups unbleached all-purpose flour
- 2 tsp. baking powder
- 2 tsp. ground ginger
- 1 tsp. table salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 (15-ounce) can pumpkin purée
- 3 large eggs
- 1 tsp. pure vanilla extract
- 1 cup chopped walnuts
Preheat the oven to 375ºF. Grease a 12-cup Bundt pan and dust with flour. Combine the butter and sage in a small pan and heat on low until the butter is melted. Set aside to cool.
Whisk together the flour, baking powder, ginger, and salt in a medium mixing bowl. Whisk together the butter and sage mixture, granulated sugar, brown sugar, pumpkin, eggs, and vanilla in a large mixing bowl. Stir the flour into the pumpkin mixture until combined. Stir in the chopped nuts.
Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely. Slice and serve.
Deep Dish Pizza
Photo Credit: Lydia’s Kitchen
One could call this dish pizza bread, and it is a cross between a focaccia and a pizza. This my favorite types of pizza.
For the Dough:
- ½ teaspoon sugar
- 1 (2 1/4 tsp) Packet Instant Dry Yeast
- 3 ½ cups All-Purpose Flour + more for kneading
- ½ cup fine Cornmeal
- ½ teaspoon Kosher Salt
- ¼ cup Extra-Virgin Olive Oil, + more for bowl and pan
For the Topping:
- 4 ounces provolone, sliced
- 4 ounces mozzarella, sliced
- 1 to 1 1/2 cups marinara sauce
- 2 ounces pepperoni, sliced
- 1/2 cup grated Grana Padano or Parmigiano-Reggiano
- 1/2 teaspoon dried oregano
Note: you could use any toppings you would like.
For the Dough:
- Pour 1 cup plus 2 tablespoons warm (90 to 110 degrees F) water into a bowl, then stir in the sugar and yeast. Let sit until the yeast begins to bubble, about 5 minutes.
- In an electric mixer fitted with the paddle attachment, mix the flour, cornmeal, and salt on low to combine while still mixing.
- Once the dough comes together, switch to the dough hook, and knead on medium-high speed to make a smooth dough, about 2 to 3 minutes. Add a little more water or flour as needed to make a soft dough.
- Put the dough in an oiled bowl, cover, and let rise until doubled in size, from 1 ¼ to 1 ½ hours.
- Preheat oven to 400 degrees F.
- Punch down the dough, and press it into a 14-by-10-inch oiled baking pan or an 12-inch cast-iron skillet, gently pressing the dough up the sides to make a shell.
- Fill the shell with an even layer of the provolone and mozzarella, then spread the sauce to cover the cheese completely. Top with the pepperoni, and sprinkle with the grated cheese and oregano.
- Cover with foil, and bake 45 minutes. Then uncover, and bake until the crust is deep golden brown and the pizza is bubbly, about 20 minutes more. Let sit about 5 to 10 minutes before cutting into wedges and serving.
Savory Hearty Breakfast Muffin
- 9 eggs for the center of the muffins
- 2 eggs for the muffin mix
- 2 cup all purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- ½ teaspoon baking soda
- ¼ cup chopped chives
- 1½ cups plain yogurt
- 3 tablespoons melted butter + a bit for greasing the muffin tins
- 1/2 cup grated extra sharp cheddar cheese
- 1 cup diced finely ham
1/2 cup finely diced red bell pepper
For the eggs:
- The first step of this recipe is to soft boil your eggs. You may want to make a dozen in case to have some backups in case you break the yolks in a couple of them.
- Bring a pot of water to a rapid boil and then reduce the heat to a rolling boil.
- Put up to 4 (cold) eggs in the water carefully and cook them for 6 minutes.
- Once the 6 minutes are up, carefully remove the eggs and rinse them in cold water immediately (for about 60 seconds).
- Repeat this process until all your eggs are soft boiled.
- Once your eggs have cooled (from being run under the cold water), carefully remove the shells. This part requires some patience.
- Put all the eggs in the freezer for about 2 hours (until they are completely frozen through).
- While the eggs are freezing, make the muffin batter.
For the muffins:
- Combine the flour, cornmeal, sugar, baking powder, black pepper, cayenne, salt and baking soda in a large bowl.
- In a smaller bowl, combine the chives, yogurt and butter.
- Add the wet ingredients to the dry ingredients and combine.
- Finally add the cheese, ham, and red peppers.
- Once the eggs are completely frozen, preheat the oven to 425 (we need these muffins to cook quickly so that the eggs in the center don’t overcook).
- Grease a muffin tin with butter.
- Add the batter to the muffin tin- filling each hole only about halfway. Add a frozen egg into each muffin and then cover them with the rest of the batter.
- Bake for 20 minutes or until the muffins are brown on top. This part also requires trust because you can’t stick the muffins with a toothpick to see if they are done.
- Remove the muffins from the tin immediately after they come out of the oven (so they stop cooking).
- Serve warm and with salt (the muffins shouldn’t need salt but adding a little sprinkle of salt on the egg in the middle makes these perfect!)
Note: These muffins are best served warm but are also delicious cold. To reheat the muffins, you can microwave them for about 30 seconds. These muffins will keep really well for a few days in the fridge.