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Recipe Thursday-Pumpkin Cream Cheese Bread with Cinnamon Streusel

Posted on October 29th, 2015 | Posted in Bakery, Breakfast and Brunch, Recipes

Pumpkin Bread (1 of 1)

This rich moist pumpkin bread with cream cheese and cinnamon streusel will start your day out right! Definitely fit for a special occasion.

Yield 1 Loaf
Cream-Cheese Swirl
8 ounces cream cheese, at room temperature (776002, 3#, Smithfield)
1 egg white (EGG011, 15DOZ, Martin’s Quality Eggs)
1 cup confectioners’ sugar (NSU2450, 50#)

Pumpkin Bread
2 cups all-purpose flour (991889, 25#)
1 teaspoon salt (991862, 50#)
¾ teaspoon baking soda (NOT1031, 10#)
½ teaspoon baking powder (NOT1030, 10#)
1 tablespoon pumpkin pie spice (990138, 6/1#, Sauer)
½ cup neutral flavored oil (canola (992013, 35#, Oasis), grapeseed (992066, 2/169OZ, Grifo), peanut (992009, 35#), or olive (992055, 3LTR)–not extra virgin)
1¼ cups sugar (991842, 50#, Golden Barrel)
2 eggs (EGG011, 15DOZ, Martin’s Quality Eggs)
1 teaspoon pure vanilla extract (991796, 6/1QT, McCormick)
1½ cups pumpkin Solid (991625, #10, Savor)

Cinnamon Streusel
1 cup all-purpose flour (991889, 25#)
½ cup brown sugar (992005, 50#, Golden Barrel)
½ cup old-fashioned oats (NOA1150, 50#)
1 teaspoon ground cinnamon (CQC065, QT)
8 tablespoons unsalted butter, at room temperature (880030, 1#)

Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick spray.

Make the cream-cheese swirl: In a medium bowl, mix the cream cheese with the egg white until smooth and well combined. Add the confectioners’ sugar and mix to combine. Set aside.

Make the bread: In a medium bowl, whisk the flour with the salt, baking soda, baking powder and pumpkin pie spice to combine.

In a large bowl, whisk the oil with the sugar to combine. Add the eggs one at a time and mix to combine. Mix in the vanilla extract and the pumpkin puree.

Add the flour mixture to the bowl with the wet ingredients; mix until evenly combined. Pour the batter into the prepared loaf pan. Drizzle the cream-cheese mixture over the top, then use a skewer or the tip of a knife to swirl the cream cheese into the batter.

Make the streusel: In a small bowl, mix the flour with the brown sugar, oats and cinnamon to combine. Add the butter and mix until moist crumbs form. Sprinkle the streusel evenly on top of the batter in the pan.

Bake until a toothpick inserted into the center comes out clean and the loaf is golden brown, 45 to 55 minutes. Cool completely before slicing.

Recipe from PureWow.com

Recipe-Roasted Chicken with Mustard Green Beans & Irish Soda Biscuits

Posted on April 22nd, 2015 | Posted in Bakery, Main Course, Recipes, Side Dish

Roasted Chicken (1 of 1)

I had a lot of fun making this recipe with my friend, and enjoying the leftover biscuits with eggs and bacon the next morning. This recipe comes from an amazing cookbook, Philadelphia Chef’s Table-Extraordinary Recipes from the City of Brotherly Love. The cookbook highlights many of Philadelphia’s restaurants by sharing their story and a recipe. This recipe comes Pub & Kitchen located at 1946 Lombard Street.

Note: Chicken must brine overnight, ours did not, so I altered the recipe a tad. But this recipe is the original.

Pics from cooking up this delicious dinner in a beautiful kitchen!




Yield 4 Servings

Biscuits (makes 12):
1 2/3 cups buttermilk (HPH001, 12/QT, Axelrod)
1/2 cup whiskey
4 3/4 cups all-purpose flour (991889, 25#)
1/3 cup brown sugar (992005, 50#, Golden Barrel)
1/2 tablespoon kosher salt (CQS030, 12/3#, Diamond Crystal)
3/4 tablespoon baking soda (NOT1031, 10#)
1/4 cup chopped chives (01292, 2.2# or 05319, 4oz)
2 tablespoons chopped flat-leaf parsley (00754, 6CT)
7 3/4 tablespoons cold butter, diced (880025, 36/1#)

For the chicken:
1 whole 3 1/2 pound chicken (332061, 20HD)
2 cups pale ale
1 cup water
1/2 cup kosher salt (CQS030, 12/3#, Diamond Crystal)
1 bay leaf (CQB011, QT)
1 tablespoon black peppercorns (CQP071, QT)
16-20 sprigs thyme, divided (05321, 8oz)
1 Spanish onion, cut in half (00679, 5#)
1 head garlic  (00351, 5#)
Flaky salt (NSA1450, 50#) and black pepper, as needed (CQP083, 5#)

For the green beans:
1/2 pound green beans (02596, 2/5#)
2 tablespoons unsalted butter (880030, 36/1#)
1 shallot, diced (01017, 5#)
Kosher salt (CQS030, 12/3#, Diamond Crystal) and black pepper, as needed (CQP083, 5#)
2 tablespoons whole-grain mustard (CWMU310, 2/11#)
1/4 cup beer or water
Lemon juice, as needed (00531, 12CT)

To prepare the biscuits: Preheat oven to 375 degrees F. Lightly grease a nonstick muffin pan. In a bowl combine buttermilk and whiskey and set aside. In a separate large bowl, combine flour, sugar, salt baking soda, chives and parsley. Cut diced butter into the flour mixture using a pastry cutter. Once the butter is thoroughly mixed with the flour mixture, fold in buttermilk and whiskey gently, until just combined. Cover and allow to rest at room temperature for 30 minutes. (Biscuits can be prepared to this point up to 1 day in advance.) Spoon biscuit dough into muffin molds and bake until golden brown, 12 to 15 minutes.

To prepare the chicken: Rinse chicken with cold water and pat dry. In a saucepan over high heat combine pale ale, water, salt, bay leaf, black peppercorns and half of the thyme. Bring to a boil, whisking until salt has dissolved. Remove brine from heat and transfer to container large enough to hold brine and chicken. Allow brine to cool to room temperature. Submerge chicken completely and brine, refrigerated, overnight.

Preheat oven to 400 degrees F. Remove chicken from brine and rinse with cold water to remove herbs and peppercorns. Dry chicken, inside and out, and allow to come to room temperature. Stuff the cavity with onion, garlic and remaining thyme. Season outside of chicken generously with salt and pepper.

Truss chicken. “The point of all of this: Tucking the wings prevents them from burning and pushes the breast meat upwards, ” says Pub & Kitchen chef Jonathan Adams. View trussing video HERE. Place in a roasting pan and place pan on the middle rack of the oven. Roast in preheated oven until chicken has started to brown, about 15 minutes. Turn heat down to 350 degrees F and continue cooking until a meat thermometer inserted in the thickest part of the thigh read 155 degrees F, about 30 minutes. (Cover chicken with aluminum foil if it begins to brown too much.) Remove chicken from the oven, reserving pan juices. The internal temperature will continue to rise as the chicken rests. Rest, covered, for 30 minutes before carving. Over high heat, reduce pan juices by half, skimming fat as needed.

To prepare the green beans: Bring a large saucepan of heavily salted water to a boil over high heat. Add green beans and blanch at a rolling boil until just tender, 4 to 5 minutes. Shock in an ice bath. Drain beans and allow beans to dry.

In a large saute pan over medium heat, melt butter. When butter begins to foam, add shallots, season lightly with salt and pepper, and cook until translucent, 2 to 3 minutes. Add green beans and toss with shallots and butter until well coated and warmed through, about 3 minutes. Raise heat to high and add mustard and beer or water. Season green beans with salt, pepper and lemon juice. Remove from heat and drain on a paper towel before serving.

To serve: Place green beans on a platter and top with carved chicken. Pour pan juices over chicken. Serve with warm biscuits.

Recipe from Philadelphia’s Chef’s Table Cookbook

Recipe Thursday-Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel

Posted on January 8th, 2015 | Posted in Bakery, Breakfast and Brunch, Recipes

Pumpkin Coffee Cake (1 of 1)

I have been on a pumpkin craze recently! This breakfast dish was made for our December Birthdays. It’s a perfect dish to make ahead of time. It is not too heavy and has a nice thick layer of crunchy brown sugar and pecan streusel in the middle and on top. Serve with coffee.

Note: I changed the glaze to a butter glaze, because the original recipe was a tad too sweet and vanilla-ey for my liking.

Yield 16 Servings

1/3 cup all-purpose flour (991889, 25#)
1/2 cup firmly packed light brown sugar (NSU2250, 50#)
1 teaspoon ground cinnamon (CQC065, QT)
Pinch of kosher salt (CQS030, 3#)
6 tablespoons (3/4 stick) cold unsalted butter, cut into small chunks (880030, 36/1#)
1 cup chopped pecans, lightly toasted (NNU1020, 30#)

1 1/2 cups all-purpose flour (991889, 25#)
2 teaspoons baking powder (NOT1030, 10#)
1/2 teaspoon baking soda (NOT1031, 10#)
2 teaspoons ground cinnamon (CQC065, QT)
1 teaspoon ground ginger (CQG069, QT)
1/4 teaspoon freshly grated nutmeg (CQN061, QT)
1/2 teaspoon kosher salt (CQS030, 3#)
8 tablespoons (1 stick) unsalted butter (880030, 36/1#)
1 cup firmly packed light brown sugar (NSU2250, 50#)
2 eggs (EGG011, 15doz)
1/2 cup pumpkin solid (991695, 6/#10, Libby)
1/2 cup sour cream (HPH050, 5#, Crowley)

1/2 cup confectioners’ sugar, sifted (NSU2450, 50#)
2 tablespoons unsalted butter (880030, 36/1#)
1 tablespoon whole milk (HPH004, 6/1/2GAL, Crowley)

Preheat an oven to 350°F. Butter and flour a 9-inch springform pan or a 9-inch cake pan with 3-inch sides.

To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Toss in the butter and, using 2 table knives or a pastry cutter, cut it into the dry ingredients until the mixture looks like coarse crumbs. Alternatively, whirl the ingredients in a food processor. Stir in the pecans. Set aside.

To make the batter, in a bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the pumpkin puree and sour cream and mix with the spatula. Stir in the flour mixture. The batter will be quite thick.

Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Dollop the remaining batter over the streusel and spread the thick batter as best you can. Top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.

To make the glaze, place sugar in a medium bowl, and set aside. In a small saucepan, melt butter over medium heat. Immediately pour the melted butter into the bowl with the sugar. Add the milk, and whisk until mixture is smooth. Drizzle over the top of the cake. Cut into wedges and serve.

TIP: To toast pecans, preheat an oven to 325°F. Spread the nuts out on a rimmed baking sheet and bake, stirring often, until fragrant and lightly toasted, about 10 minutes.

Recipe adapted from foodchannel.com

Recipe-Pumpkin Bread

Posted on December 24th, 2014 | Posted in Bakery, Recipes

Pumpkin Bread (1 of 1)

My sister made this delicious Pumpkin Bread and gifted me some! The recipe takes canned pumpkin puree and cooks id down to eliminate any of the off-putting metallic flavor that may come with canned pumpkin. This recipe is perfect to make around the holidays since it can be made ahead of time  and enjoyed later with family and friends. Or you can give it as a hostess gift, it will not be unappreciated nor unconsumed!

Note: The test kitchen’s preferred loaf pan measures 8 1/2 by 4 1/2 inches; if using a 9 by 5-inch loaf pan, start checking for doneness five minutes early.

Yield 2 Loaves

5 tablespoons packed (2 1/4 ounces) light brown sugar (NSU2150, 50#)
1 tablespoon all-purpose flour (991889, 25#)
1 tablespoon unsalted butter, softened (880030, 36/1#)
1 teaspoon ground cinnamon (CQC065, QT)
1/8 teaspoon salt (991862, 50#)

2 cups (10 ounces) all-purpose flour (991889, 25#)
1 1/2 teaspoons baking powder (NOT1030, 10#)
1/2 teaspoon baking soda (NOT1031, 10#)
15-ounces canned unsweetened pumpkin puree (991695, 6/#10, Libby)
1 teaspoon salt (991862, 50#)
1 1/2 teaspoons ground cinnamon (CQC065, QT)
1/4 teaspoon ground nutmeg (CQN061, QT)
1/8 teaspoon ground cloves (CQC072, QT)
1 cup (7 ounces) granulated sugar (991842, 50#, Golden Barrel)
1 cup packed (7 ounces) light brown sugar (NSU2150, 50#)
1/2 cup vegetable oil (992065, 6/1GAL, Town & Country)
4 ounces cream cheese, cut into 12 pieces (776002, 3#, Smithfield)
4 large eggs (EGG011, 15DOZ, Martin Eggs)
1/4 cup buttermilk (HPH001, 12/1QT, Axelrod)
1 cup walnuts, toasted and chopped fine (NNU1010, 30#)


FOR THE TOPPING: Using fingers, mix all ingredients together in bowl until well combined and topping resembles wet sand; set aside.

FOR THE BREAD: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8 1/2 by 4 1/2-inch loaf pans. Whisk flour, baking powder and baking soda together in bowl.

Combine pumpkin puree, salt, cinnamon, nutmeg and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until reduced to 1½ cups, 6 to 8 minutes. Remove pot from heat; stir in granulated sugar, brown sugar, oil and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.

Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin mixture until combined (some small lumps of flour are OK). Fold walnuts into batter. Scrape batter into prepared pans. Sprinkle topping evenly over top of each loaf. Bake until skewer inserted in center of loaf comes out clean, 45 to 50 minutes. Let breads cool in pans on wire rack for 20 minutes. Remove breads from pans and let cool for at least 1½ hours. Serve warm or at room temperature.

Published September 1, 2012. From Cook’s Illustrated.

Recipe Thursday-Banana Coffee Cake

Posted on June 12th, 2014 | Posted in Bakery, Breakfast and Brunch, Recipes

Banana Coffee Cake (1 of 1)

Everyone enjoys the topping on coffee cake and this one does not disappoint! A hearty pecan streusel tops this moist banana coffee cake.

Yield 8-12 Servings

For the Streusel
8 ounces pecan pieces (NNU1020, 30#)
1/3 cup dark brown sugar (992005, 50#, Golden Barrel)
1/4 cup sugar (991842, 50#, Golden Barrel)
1 teaspoon cinnamon (CQC065, QT)
1 1/3 cups all-purpose flour (991889, 25#)
10 tablespoons unsalted butter, melted (880030, 1#)

For the Cake
1 1/4 cups all-purpose flour (991889, 25#)
1 teaspoon baking powder (NOT1030, 10#)
1/4 teaspoon baking soda (NOT1031, 10#)
1/2 teaspoon salt (991862, 50#)
6 tablespoons unsalted butter (880030, 1#)
3/4 cup sugar (991842, 50#, Golden Barrel)
2 eggs plus 1 egg yolk (EGG011, 15DOZ, E.K. Martin)
1 teaspoon vanilla extract (NFC1055, GAL)
7 ounces Greek yogurt (885206, 2/4#, Kronos)
2 cups diced banana, from about 2 medium bananas (00081, 40#)

Adjust oven rack to middle position and preheat oven to 350°F. Grease 9″ spring form pan with butter.

For Streusel: In a medium bowl, combine pecans, brown sugar, sugar, cinnamon and flour and stir to combine. Add flour and melted butter and mix until has the texture of wet sand. Set aside.

For Cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment beat butter and sugar until fluffy, about 3 minutes. Add eggs and egg yolk and beat to combine. Add vanilla and yogurt, then dry ingredients, beating until just mixed together. Gently fold in bananas with a spatula.

Pour batter into pan and smooth top. Cover with pecan mixture. Bake until a tester inserted into the middle of the cake comes out clean, 50-60 minutes. Let cool then release from springform pan and serve.

Recipe from SeriousEats.com

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