#FabulousFallBounty: Ginger Persimmon Scone Muffins

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What? A Saturday post? Yeah, I know, it's rather unusual of me, but I'm participating in a blogging event called #FabulousFallBounty and the event starts today!

Camilla of Culinary Adventures with Camilla has organized this event for 12 bloggers to showcase the fabulous flavors of fall. Of course, this wouldn't be possible without our event sponsors and their generous gifts: Silpat provided a handy silicone mat; Le Creuset sent a lovely serving platter; and Melissa's Produce provided the bloggers with a beautiful box of goodies.

While Spring produce seems to get the lion's share of attention - think pea shoots and fiddlehead ferns - Fall's fabulous produce is sandwiched between the glut of pumpkin recipes for Halloween and the sweets-heavy holiday season. So, this year, we're focusing on fall recipes using pears and pomegranates, roasted chestnuts and steamed beets, garlic and shallots, a variety of squash, fingerling potatoes, fennel, celery root and more.




Scroll down past the recipe to see who the other bloggers are participating in this event and check out their blogs to see what they made!

Disclaimer: I received complimentary products from the above mentioned sponsors in exchange for participating in this event. 

Do you live somewhere where persimmons are found? I don't! I've heard of persimmons before but I had no idea there were different varieties of them or what you used them for. I wasn't even sure what they tasted like. And then three orange tomato-like fruits appeared at my door. Tom was already baffled enough that an enormous box of produce arrived that he didn't even bat an eye as I began to inspect the persimmons, picking them up, sniffing them and then poking them, but I'm sure it looked rather amusing.

Having an obsession with ginger lately, when I found this recipe I knew it was perfect to make.



Ginger Persimmon Scone Muffins
Source: Love and Olive Oil
Servings: 14 muffins
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Ingredients:
    • 2 cups all-purpose flour
    • ⅓ cup sugar
    • 2 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp ground ginger
    • 1 stick unsalted butter, cut into cubes
    • 1 cup buttermilk
    • 2 Fuyu persimmons, peeled and cut into ½ inch dice
    • ⅓ cup candied ginger, chopped
    • 2 tbsp sugar in the raw (or sanding sugar)

Directions:
1. Preheat the oven to 350 degrees. Line two muffin pans with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and ground ginger. Work in the butter with a pastry blender until the mixture resembles coarse crumbs.
3. Make a well in the center and add in the buttermilk, folding in with a wooden spoon until almost fully combined.
4. Add in the persimmon pieces and ginger and stir until fully combined.
5. Fill each muffin cup with ¾ of the batter.
6. Sprinkle sugar in the raw or sanding sugar on top.
7. Bake for 20-25 minutes or until golden brown. Transfer to a wire rack to cool enough to touch. Serve warm. 




These are incredible! I figured a scone-muffin would be kind of dense, but they really weren't. The ginger and persimmon pair really nicely together and everything just comes together in a really light and tasty muffin. I rarely ever eat the things I make and tend to just take everything in to my co-workers, but I couldn't stop myself from snagging three of these before they made their way in. 

I always write the name of what I've made on a sticky note and attached it to the container its in. I hesitated to do this because I knew they'd either choose not to eat them or ask me what a persimmon is. Luckily, they decided to be a decently adventurous bunch and try them out!




#BundtBakers: Chocolate Coffee Bundt Cake with Espresso Glaze

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I haven't been able to participate in #BundtBakers in a few months so I'm really glad I managed to get a recipe made in time for this month!

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and using the theme or ingredient. The host for this month is Sue of Palatable Pastime and our theme is Punt the Bundt.



Tailgating for football games is a huge event here (and across the US) which is where our theme comes from. I've only been tailgating a few times and have been incredibly impressed at some of the set ups and amount of food that people do at these events.

Depending on the start of the game, tailgating can start really early, like before you've had your morning coffee. While there is nothing wrong with tossing back a beer and chowing down on a hot dog in the early morning hours, I wanted to find a cake that could serve as a filling enough breakfast. Adding coffee to it really just sets it over the edge. You can grab a slice of this while you're loading up the car and boom, breakfast and coffee in one! Or eat a slice as you're setting up your tables and waiting for the grill to get hot. Or if it's a late night game, enjoy a slice with a hot chocolate as a little pick me up of sugar and caffeine.



Chocolate Coffee Bundt Cake with Espresso Glaze
Adapted from: Hershey’s
Servings: 12-16 slices
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Ingredients:
    • for the cake:
    • 2 cups all purpose flour
    • 1 ½ cups sugar
    • ¾ cup cocoa powder
    • 2 tsp baking soda
    • 2 tsp baking powder
    • 1 tsp salt
    • 1 cup buttermilk
    • 1 cup unsweetened applesauce
    • 2 teaspoons espresso powder dissolved in 1 cup boiling water
    • 1 tbsp vanilla bean paste
    • for the glaze:
    • ¼ tsp espresso powder
    • 3 tbsp water
    • ½ tsp vanilla extract
    • 2 cups powdered sugar

Directions:
1. Preheat the oven to 350 degrees. Butter and flour or spray with baking spray a Bundt pan.
2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
3. In the bowl of your stand mixer with the paddle attachment affixed, add the buttermilk, applesauce, coffee and vanilla. Mix on medium speed until combined, then slowly add in the flour mixture until fully mixed in. (The batter will be thin.)
4. Pour the batter into the prepared pan and bake for 50-55 minutes or until a toothpick inserted in the center of the cake comes out clean. Transfer to a wire rack to cool for 10 minutes.
5. Gently loosen the cake from the edges of the pan. Invert a plate on top of the pan and flip over, removing the cake from the pan. Allow to finish cooling completely.
6. Prepare the glaze by adding the espresso powder, water and vanilla extract to a bowl. Whisk in the powdered sugar until a thick glaze forms. Adjust with more water or powdered sugar to reach your desired consistency if needed.
7. Drizzle the glaze over the cooled cake and cut into slices to serve.




If you've ever watched the 90's movie Matilda, there is a scene where one of the boys is forced to eat a massively large dark chocolate cake. As soon as I pulled this cake out of the oven, that was exactly what it reminded me of. I believe the cake in the movies had a fudge frosting though.


Rich, dense and decadent is the best way to describe this cake. My coworkers made it disappear in about 90 minutes.




You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.


BundtBakers

#CranberryWeek: Apple Cranberry Jam

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#CranberryWeek is almost over! :( I can't believe how quickly this week has gone by. Have you checked out all of the recipes the other cranberry-filled recipes the other bloggers have made?



Canning is not really something I feel confident about. I bought all of the supplies to do it last summer and had these great intentions that I was going to start with peaches and work my way right on through to the fall produce. That wasn't even close to what actually happened. I made one recipe and didn't can anything again for almost a year...

If you like cranberries and apples, you're going to love this jam. It's the perfect amount of sweet and tart and just asking to be spread over a piece of toast or perhaps an English muffin. Or maybe you'll serve this instead of cranberry sauce at Thanskgiving dinner or maybe use it in place of mustard or mayo on a sandwich.


Apple Cranberry Jam
Source: Food in Jars
Servings: 2 1/2 pints
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Ingredients:
    • 2 cups Cortland apples, peeled, cored and diced
    • 2 cups Golden Delicious apples, peeled, cored and diced
    • 2 cups fresh cranberries
    • 2 cups sugar
    • zest and juice of 1 lemon
    • *prepared canning jars
Directions:
1. Combine the apples, cranberries, sugar and 1/2 cup of water in a large pot. Bring to a boil over high heat and skim off the foam that develops on the top.
2. Boil for 15-20 minutes or until cranberries have popped and the apples are soft.
3. Add in the lemon juice and zest, the reduce the heat to a simmer and allow to simmer for 10 minutes or until the mixture has thickened.
4. Remove from the pot and ladle the jam into the prepared jars. Wipe any spillage from around the jars, add lids and rings and process in a boiling water bath for 10 minutes.

*Prepare canning jars by placing a canning rack into a large pot. Place jars in the rack and fill both the pot with water until the jars are filled and covered. Bring to a boil. Simmer the lids in a small saucepan. Remove after around 10 minutes and place on a towel.



I used the 4 oz. canning jars for this recipe and gave away most of them to family.




See all the other recipes being shared today as part of Cranberry week. Plus follow #cranberryweek for all the tasty cranberry creations:

#CranberryWeek: Cranberry Skillet Cobbler

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#CranberryWeek is continuing right along!

Do have a cast iron skillet? Do you use it often? For some reason I never think to use mine unless a recipe specifically calls for it. Years ago, I entered in a random raffle on a message board site to win a stockpile of really cool stuff from Le Creuset and other sponsors.

A couple of months later I received an email asking me if I was going to claim the prize because if not, they were going to determine another vendor. The first email saying I was the winner never got to me, but I'm sure glad I received the second one!

The skillet posted in these pictures was just one of many things that I received as part of that prize pack. Isn't she pretty? Anyway, if you are a frequent cast iron skillet user, could you send me some of your best recipes? I'd appreciate it!

If you're looking for a quick dish to throw together for company (either for breakfast or as dessert), this is a great choice. The batter is mixed up quickly, topped with sugared cranberries and popped into the oven to bake. I love how simple it is, allowing for the tartness of the cranberries to shine through.



Cranberry Skillet Cobbler
Source: Cake -n- Knife
Servings: 6-8 servings
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Ingredients:
    • 1 cup all-purpose flour
    • 1 ¼ tsp baking powder
    • ¼ tsp salt
    • pinch of cinnamon
    • 1 ½ cups fresh cranberries
    • 3 tbsp sugar
    • 6 tbsp unsalted butter, melted
    • ¾ cups sugar
    • 1 egg
    • ½ cup whole milk
    • 1 tsp almond extract

Directions:

1. Preheat the oven to 350 degrees. Grease a 10-inch cast iron skillet (or other oven safe pan) with butter.
2. In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
3. In a medium bowl, toss the cranberries with the 3 tablespoons of sugar.
4. In another medium bowl, whisk together the melted butter, ¾ cup of sugar, egg, milk and almond extract.
5. Pour the butter mixture into the flour mixture and whisk until combined. Pour into the prepared skillet.
6.Arrange the cranberries on top, dusting the top of the batter with any remaining sugar in the bowl that the cranberries didn’t pick up.
7. Bake for 20-25 minutes or until golden brown.



This reminded me more of a stuffed skillet pancake than it did a cobbler, but that's really just semantics.  A slice of this and a cup of coffee? Sign me up!






See all the other recipes being shared today as part of Cranberry week - follow #cranberryweek for all the tasty cranberry creations:

Cranberry Week: Cranberry Dijon Ham

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Would you believe that I have tons of ham recipes saved, but I rarely every blog them because it doesn't make sense to buy a monstrous ham for just the two of us and the photos of a small ham just looks paltry and sad.



But this recipe is delicious and I wanted to share it with you. So I bought a 3 pound ham and figured I could just call up some family members to take the leftovers or bring it into work. My guinea pigs there can sometimes become vultures, so it's not like it wouldn't get eaten.



Cranberry Dijon Ham
Source: Cookaholic Wife Creation
Servings: 6-8 servings
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Ingredients:
    • for the sauce:
    • 2 cups fresh cranberries
    • ¼ cup water
    • ¾ cup brown sugar
    • ¼ cup apple cider vinegar
    • 2 tbsp prepared dijon mustard

    • 3 pound fully cooked ham
    • fresh cranberries, for garnish

Directions:

1. Combine the cranberries and water in a medium saucepan over medium heat. Cook for 3-5 minutes or until the cranberries begin to pop.
2. Remove from the heat and stir in the brown sugar, apple cider vinegar and prepared dijon mustard. Taste, adding more sugar or vinegar if needed.
3. Puree with an immersion blender or transfer to a blender to puree until smooth.
4. Preheat the oven to 325 degrees. Place the ham in a roasting pan (or create one using a wire cooling rack and large baking dish) Use a sharp knife to score diagonal lines in the ham (in both directions, creating an ‘x’) and brush with the cranberry mixture.
5. Use a sharp knife to score diagonal lines in the ham (in both directions, creating an ‘x’) and brush with the cranberry mixture.
6. Bake for 1 hour, basting with additional cranberry dijon mixture every 20 minutes, or until the ham is heated through.
7. Slice and arrange the ham on a platter, arranging additional cranberries around the slices.
8. Warm up the remaining cranberry mixture, transfer to a small dish and serve along side the ham.



See all the other cranberry creations being shared as we kick off Cranberry week today. Be sure to follow #cranberryweek to see all the delicious recipes:

#BakingBloggers: Pear Apple Crumble Pie

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I've joined a new blogging event called Baking Bloggers. Sue of Palatable Pastimes is our host and our first theme is pie!



I'm one of those people who prefers pie to cake, but for some reason I don't make nearly enough of them, but I knew I needed to find the perfect one to make for this event. Which turned out to be pretty easy, since I looked at my overflowing fruit basket and found tons of apples and a few pears that needed to be used up.

I have a huge love affair going on with ginger lately and I couldn't pass up adding it, along with other traditional fall spices, to this pie. I think the combination added just enough to leave people wondering what other than cinnamon was included.



Pear Apple Crumble Pie
Source: Cookaholic Wife Creation
Servings: 8-10 servings
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Ingredients:
    • for the pie:
    • 1 refrigerated pie crust, at room temperature
    • 4 cups (4-6 apples) apples, peeled, cored and thinly sliced
    • 2 pears, peeled, cored and thinly sliced
    • ½ cup sugar
    • 1 tbsp cinnamon
    • ½ tsp nutmeg
    • ½ tsp cardamom
    • ½ tsp ground ginger
    • for the crumble:
    • 6 tbsp unsalted butter, chilled, cut into small pieces
    • ¾ cup rolled oats
    • ½ cup brown sugar
    • ⅓ cup all-purpose flour
    • 1 tsp salt

Directions:
1. Preheat the oven to 400 degrees. Roll pie dough over a 9-inch deep-dish pie plate.
2. Dock the dough (prick with a fork) and blind bake for 10 minutes or until lightly golden.
3. Meanwhile, in a large bowl, toss the apples and pears with sugar, cinnamon, nutmeg and ginger. Transfer the apple mixture into a colander placed over a large bowl.
4. In a medium bowl, prepare the crumble by adding the oats, brown sugar, flour and salt. Use a fork or pastry cutter to cut in the butter until the butter is blended in and the mixture is clumpy.
5. Use a slotted spoon to transfer the apple mixture into the pre-baked pie crust, draining excess liquid.
6. Pile the crumble on top of the apples, pressing down into them gently to create a mound of the crumble topping.
7. Line a baking sheet with foil and place on the bottom rack of the oven to catch any drips if the pie cooks over. Reduce the temperature to 375 degrees.
8. Place the pie on the top shelf of the oven and bake for 1 hour and 15 minutes. Check on the pie after 45 minutes and tent the top with foil if it is browning too quickly.
9. Transfer to a wire rack to cool before slicing and serving. 





You can never go wrong with an apple pie and this one definitely does not disappoint. Piled high with apples and covered in a flavorful oat crumble, I dare you to only eat one slice.



Check out what everyone else made!


#CranberryWeek: Cranberry Apple Pecan Bread

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I think I've told you all about my little problem of hoarding fresh cranberries, right? At any given time throughout the year there are at least three full bags of frozen cranberries in the freezer.



When I found out that there was a blogging event called Cranberry Week, I knew it was right up my alley to join in and showcase those tart little buggers. Cranberry Week is being hosted by Caroline of Caroline's Cooking. Check in all week to see what I and tons of other bloggers have shared!


Cranberry Apple Pecan Bread
Source: Cookaholic Wife Creation
Servings: 1 loaf
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Ingredients:
    • 1 ½ cups all-purpose flour
    • 1 tsp cinnamon
    • ½ tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • 1 cup unsweetened applesauce
    • ¾ cup sugar
    • 1 medium apple, peeled and diced
    • 1 cup toasted pecans, chopped
    • ¾ cup dried cranberries

Directions:
1. Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray.
2. In a large bowl whisk together the flour, cinnamon, baking powder, baking soda and salt.
3. In a medium bowl, whisk together the applesauce and sugar. Pour the applesauce mixture into the flour mixture. Stir until combined.
4. Fold in the apple, pecans and cranberries until just combined, careful not to overmix the batter.
5. Pour into the prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
6. Allow to cool in the pan for at least 15 minutes before removing to a wire rack to continue cooling.


I love fruit filled breads that are quick to make. The bread is delicious, especially if you steal a slice still warm, but I think adding in more cranberries or even using fresh ones would have made it even better.





See all the other cranberry creations being shared as we kick off Cranberry week today - follow #cranberryweek to see all the delicious recipes:

90+ Thanksgiving Recipes

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It's baaaaaccccck!

Every year I add to my crazy long list of recipes that you can serve on Thanksgiving. Unfortunately, I didn't get to add as many recipes as I wanted, but seeing as this is kind of an annual thing, I always have next year. 😊

Of course, you know my goal is to have 100 recipes for you so cross your fingers that I can make that happen for Thanksgiving 2018!



Appetizers: 

Beverages: 

Cranberry Sauce: 

Turkey: 

Stuffing:

Potatoes: 

Sweet Potatoes: 

Green Beans:

Veggie Dishes:

Side Dishes: 

Soup:

Breads: 

Pie:

Cake:


Other Desserts: 
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