ChezCindy: Pumpkin Skillet Cake with Molasses Cream Cheese Frosting

 

Not a fan of pumpkin pie?  Try this Pumpkin Skillet Cake.  The cake recipe uses the same spices as pumpkin pie and the baked cake has a creamy texture triggering the palette to think of pie.  It may be the best pumpkin cake I have ever had.  

The cream cheese frosting also lends to the creamy texture of each bite.  There is just a tablespoon of molasses in the recipe giving the frosting a pretty color as well as a flavor boost.  If molasses is not for you, consider using maple syrup.

Pumpkin Skillet Cake with Molasses Cream Cheese Frosting

For the Cake:

Unsalted butter, softened, for greasing the skillet

2/3 cup canola oil

1 cup dark brown sugar

3 large eggs, room temperature

1 teaspoon vanilla 

1 1/4 cups pumpkin puree

1 1/3 cup all-purpose flour

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

For the Frosting:

4 tablespoons unsalted butter, room temperature

4 ounces cream cheese, room temperature

1 3/4 cups powdered sugar

1/2 teaspoon vanilla

1 tablespoon molasses

1/4 teaspoon fine sea salt

1 teaspoon heavy cream

Make the Cake:  Preheat the oven to 350 degrees.  Grease a 10-inch cast iron skillet with butter.  In a large bowl, whisk the oil and brown sugar together.  Switching to a rubber spatula, add the eggs one at a time mixing after each addition until well incorporated.  Stir in the vanilla and pumpkin puree. 

In a small separate bowl, add the flour, pumpkin pie spice, baking powder, baking soda, and salt, whisking together.  Transfer the flour mixture to the pumpkin mixture folding together with the rubber spatula until just combined.  Transfer the cake batter to the prepared skillet, placing into the hot oven baking for 35-40 minutes.  The cake will slightly dome in the center with a toothpick inserted into the cake coming out clean with just a few crumbs.  Cool in the skillet before adding the frosting.  

Make the Frosting:  In a medium bowl, add the butter and cream cheese using an electric mixer to combine.  Add the powdered sugar about 1/2 cup at a time, mixing well before adding the next addition.  Add in the vanilla, molasses, salt, and cream, mixing until the frosting is creamy and fully combined.  Frost the cake leaving a border around the edge for a pretty presentation.    

Recipe for Homemade Pumpkin Pie Spice   Pumpkin pie spice can be purchased in the spice aisle of your local grocer but consider making your own.  It is generally a combination of warm spices you most likely have in your pantry with a considerable difference in taste from store-bought. 

ChezCindy: Rice Pilaf with Confit of Tomatoes

 

This rice pilaf requires a bit of watching over to complete the various steps.  But the outcome is unique and delicious.  The cherry tomatoes and garlic cloves are slowly roasted in olive oil (which is the process of confit) before moving on to the next steps of adding the orzo pasta and basmati rice.  Back into the oven to bake the rice to fully cook the pilaf and vegetables.  Which allows the perfect amount of time to sear chicken or chops to accompany the pilaf.  

Baked Rice Pilaf with Confit of Tomatoes & Garlic

2 pounds cherry tomatoes (4 heaping cups)

12 garlic cloves, peeled

1 medium red onion, sliced vertically (1 cup)

1/2 cup parsley stems cut into 1/2-inch pieces

1/4 cup parsley leaves, reserved for serving

1 teaspoon dried thyme

1/2 cup olive oil

2 teaspoons kosher salt, divided

1 teaspoon pepper, divided

1/2 cup orzo pasta

2 cups basmati or jasmine rice

4 cups boiling water

Preheat the oven to 400 degrees.  Working with a large Dutch Oven pan, add the whole cherry tomatoes, garlic, onion, parsley stems, thyme, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.  Cover the pan and place in the hot oven, cooking for 20 minutes.  Remove the lid and carefully scatter the 1/2 cup orzo pasta over the vegetables.  Replace the lid and continue cooking for 10 minutes.  

After cooking for a total of 30 minutes, remove the pan from the oven and again remove the lid.  Evenly scatter the rice over the vegetables without stirring, adding the remaining 1 teaspoon salt and 1/2 teaspoon pepper.  Carefully pour in the boiling water.  Replace the lid and continue cooking for 20-25 minutes until the water is absorbed and the rice is cooked.  Remove from the oven, while still covered with the lid, allow to set for 10 minutes.  Remove the lid and scatter the reserved parsley leaves and serve.  

ChezCindy: Sugar Crackled Oatmeal Cookies

 

This recipe might be one your great grandmother made when the event called for a "fancy" cookie.  The standout difference here is rolling the cookie in confectioner's sugar, more commonly referred to as powdered sugar, prior to baking.  When the cookie bakes and crackles, snowy white bits of sugar are left on the tops leaving an appealing invitation to devour this sweet confection.  

Confectioner's Sugar Crackled Oatmeal Cookie  

14 tablespoons unsalted butter, room temperature (1 3/4 sticks)

3/4 cup packed light brown sugar

2/3 cup granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

2 1/4 old-fashioned oats

1 teaspoon ground cinnamon

1 teaspoon sea salt

1 teaspoon baking soda

1 cup confectioner's/powdered sugar 

Makes 1 1/2 dozen cookies

Preheat the oven to 375 degrees.  Prepare two large cookie sheet pans, lining each with parchment paper.  Set aside.

In the bowl of a stand mixer, or a large bowl using a hand mixer, add in the butter, brown sugar, granulated sugar, creaming together until light and fluffy, about 3 minutes.  Add in the eggs and vanilla mixing until incorporated.  Add in the flour, oats, cinnamon, salt, and baking soda, mixing until just combined.  

Place the confectioner's sugar into a small bowl.  Scoop out about a tablespoon of the dough, rolling it in the palms of your hands to form a ball about the size of a golf ball.  Toss the ball in the bowl of confectioner's sugar, covering it completely.  Place each cookie ball onto the parchment lined cookie sheet pan.

Bake the cookies for 9 minutes, until golden brown and crackled.  Remove from the oven, letting the cookies cool completely on the cookie sheet pan.  Remove each cookie from the pan and enjoy.  

ChezCindy: Shrimp Panzanella Salad

 

This stunning Shrimp Panzanella Salad can be made year-round using common items found at the grocery store.  Or make the most from the last of summer's bounty from the Farmers Market using beautiful late summer tomatoes and peppers.  Hearty, healthy, and feeds a crowd!  

Shrimp Panzanella Salad
4 cups 1-inch diced bread from country loaf or ciabatta 
1 cup olive oil, divided
4 teaspoons kosher salt, divided
1 teaspoon pepper, divided
1 1/2 pounds shrimp (16 to 20-count), peeled and deveined 
1/4 cup red wine vinegar 
1 garlic clove, minced
1 tablespoon Dijon mustard
1 tablespoon agave syrup
4-5 Persian cucumbers, 1/2-inch diced
8-10 mixed color mini-bell peppers, 1/2-inch diced
2 pints mixed color cherry tomatoes, halved
1/4 cup capers, drained
1 5-ounce container baby arugula
1/2-pound feta cheese, crumbled
Preheat the oven to 400 degrees.  

For the croutons, place the diced bread onto a large sheet pan.  Drizzle with 2 tablespoons olive oil, tossing together with 1 teaspoon salt and 1/2 teaspoon pepper.  Spread out the croutons into an even layer.  Bake for 10-12 minutes until lightly browned.  Transfer the croutons to a large bowl, set aside.  

Dry the shrimp on paper towels.  Using the same sheet pan, toss the shrimp with 2 tablespoons olive oil and 1 teaspoon salt, spreading out the shrimp in an even layer.  Roast the shrimp for 7 minutes.  Transfer the shrimp to a plate to cool, set aside.

Make the vinaigrette by adding the vinegar, minced garlic, Dijon, agave syrup, 1 teaspoon salt, and 1/2 teaspoon pepper in a 2-cup glass measuring cup.  Whisk to combine.  While whisking constantly, slowly add in the 3/4 cup of remaining olive oil to emulsify the vinaigrette.  Set aside.

Putting it all together:  To the large bowl holding the croutons, add the diced cucumbers, diced peppers, halved cherry tomatoes, capers, and shrimp.  Add 1/3 cup vinaigrette, tossing gently to combine.  Add the arugula, feta and 1/2 cup vinaigrette, tossing to combine.  Taste for seasoning adding more vinaigrette if desired, and/or additional salt.  Serve at room temperature.  

ChezCindy: Citrus Olive Oil Cake

This simple citrus olive oil cake is an elegant treat all by itself.  Serving it with berries heightens the citrus flavor while adding beautiful color to the golden cake.  The olive oil contributes a pleasant flavor also keeping the cake moist much longer than butter does.  Be sure to use a lighter fruity olive oil and not one that is pepper-forward.  

Citrus Olive Oil Cake 

1 1/2 cups extra virgin olive oil

3 large eggs, room temperature
1 1/4 cups whole milk
zest and juice of 1 large lemon
zest and juice of 1 large orange
1 1/2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Preheat the oven to 325 degrees.  Using a 9-inch springform pan, lightly butter and flour the bottom and sides of the pan, or evenly spray with baking spray.  Line a sheet pan with parchment paper, setting the springform directly onto the parchment.  Set aside.

Working with a stand mixer fitted with the whisk attachment, combine the olive oil and eggs, whisking until smooth.  Add in the milk, lemon juice and zest, orange juice and zest, and the sugar.  Whisk until combined and smooth.  

Combine the flour, salt, baking powder and baking soda in a separate small bowl, whisking to combine.  With the mixer turned off, add the flour mixture to the bowl of the stand mixer, gently whisking until just combined.  Scrape down the sides and the bottom of the bowl, whisking again for just a minute.  Transfer the mixture to the prepared springform pan.  Place the sheet pan with the filled springform into the preheated oven, baking for 80-85 minutes.  As the time comes close to 70 minutes, check the top of the cake to be sure it is not browning too quickly before the cake is done.  If so, place a large sheet of foil loosely over the springform to prevent excess browning.  Test the cake for doneness at 75 minutes to gauge the baking time.  The cake-tester or toothpick should come out clean with just a few crumbs attached.  Continue baking at 5-minute intervals until the cake is fully baked.  Remove from the oven, allowing it to cool completely before removing the outer ring of the springform pan.  Serve with fresh berries if desired.  

ChezCindy: Zucchini & Burrata Crudo

 

There can never be too many recipes for zucchini.  If you are looking for a new idea, try this simple dish of thinly sliced raw zucchini topped with Italian seasoning and fresh burrata cheese.  Crudo is mostly associated with raw fish dressed with similar seasoning and olive oil.  This recipe takes a playful approach using raw zucchini.  Refreshing as a first course or even added to a buffet spread at your next gathering of family and friends.    

Zucchini & Burrata Crudo

 2 medium zucchini
1 teaspoon flaked sea salt, divided
1/2 teaspoon crushed peppercorns
1 teaspoon lemon zest from 1 large lemon
1 large burrata cheese ball, drained
1/4 cup basil leaves, lightly torn
1/4 -1/3 cup extra virgin olive oil

Using a mandolin, thinly slice the zucchini into rounds.  Scatter the zucchini onto a large serving platter.  Sprinkle the zucchini with 1/2 teaspoon flaked sea salt, crushed peppercorns, and lemon zest.  Tear the burrata cheese into bite size pieces over the zucchini.  Scatter the torn basil leaves and remaining sea salt over the zucchini and cheese, generously drizzle with olive oil.  Serve at room temperature.   

ChezCindy: Lemon Zucchini Bundt Cake

 

I made this delightful Lemon Zucchini Bundt Cake as I had an abundance of zucchini, both standard green zucchini and also yellow zucchini.  The owner of the farm where I buy farm-grown produce recently raved about a lemon zucchini bread with a lemon glaze that she made using the yellow zucchini.  I normally use standard green zucchini when making zucchini bread, or these sweet zucchini cakes, or zucchini muffins, all of which are delicious.   Thus, I searched for a recipe using yellow zucchini with a lemon glaze.  I came upon a recipe for lemon zucchini Bundt cake on the New York Times Recipe site.  To no surprise, the recipe worked perfectly yielding a tender cake with a sweet-tart lemon glaze.  Perfect to share with family at my niece's birthday celebration.    

Lemon Zucchini Bundt Cake

3/4 cup unsalted butter, at room temperature

2 1/4 cups all-purpose flour, plus more for dusting the pan

2 lemons

1 cup granulated sugar

3 large eggs

1 teaspoon ground cinnamon

1 teaspoon sea salt

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

3 cups grated zucchini, yellow or green

2 cups powdered sugar (for the glaze)

Preheat the oven to 325 degrees.  Butter a 10-cup Bundt pan to evenly coat, then lightly dust the pan with flour.  Set aside.

Zest the lemons directly into the bowl of a standard mixer.  Add the granulated sugar and mix for 1 minute.  Add the butter and beat on medium speed until light and fluffy, about 5 minutes.  

Add the eggs, one at a time mixing well before adding the next egg, scraping the sides and bottom of the bowl each time.  

In a separate bowl, add the flour, cinnamon, salt, baking powder, baking soda, whisking to combine.  Add the flour mixture to the butter and sugar mixture, mixing on low to combine.  The batter will be thick.  Using a flexible spatula, add the grated zucchini to the batter, folding to combine.  Using a large spring-loaded scoop or a large spoon, transfer the batter to the Bundt pan, smoothing the top evenly.  Tap the pan on the counter a few times to release any air bubbles and to help the batter settle in the pan.  

Bake the cake until puffed and golden, about 50-55 minutes.  A cake tester inserted into the cake should come out clean with a few moist crumbs.  Let the cake cool in the pan for 10 minutes.  Then turn it out onto a wire rack to cool.  

Meanwhile make the glaze.  Juice the lemons, setting aside.  Add the powdered sugar to a medium bowl.  Add in about half of the lemon juice, stirring to combine.  Add the remaining lemon juice in small bits until the mixture is smooth and becomes a thin glaze.  

To the mostly cool cake, brush the cake with about half of the glaze.  Allow the glaze to set up on the cake, about 10-12 minutes.  Brush the remaining glaze on the cake as a second coating.  When the glaze has set, cut the cake and serve.