One project of mine is to develop my knowledge and skills for baking with less sugar and develop recipes using no refined sugar. The challenging part of baking without refined sugars is, often sugar has more than one function in a recipe, especially in baked goods. Sugar not only adds flavor, it helps develop the structure and texture in desserts. Whipping sugar and butter together makes cakes and cookies that are tender, light and airy as well as tasting sweet. So, when baked goods do not contain refined sugar it is easy to create a dense and dry muffin, cake or cookie. I believe I averted that challenge and created my first low sugar / no refined sugar muffin with my Good Morning Glory Muffins. These muffins are loaded with healthy and fresh ingredients, and naturally sweetened and moist. They are tender without being weighted down from all the fresh ingredients. A great breakfast to start your day.
Traditional Morning Glory Muffins are easily adapted to a no refined sugar recipe because the grated carrots add a subtle sweet flavor. It also combines all-purpose and whole wheat flours in the recipe. For my recipe, in addition to using grated carrots, I added grated zucchini, grated apples, apple sauce and Medjool dates. The grated carrots, zucchini, and apples I used for texture and flavor, while the applesauce and dates help sweeten the muffins. Apples and dates have a lot of natural sugar and melt when baked into muffins and cakes. They also have a lot of fiber. This helps slow down the digestion which is important to anyone who is counting carbs or watching their blood sugar.
The grated zucchini, grated apples and applesauce provide a lot of moisture. To prevent the muffins from getting soggy, I recommend squeezing out some of the water in the zucchini and apple. You do not have to squeeze them dry but getting rid of most of the water is helpful in creating a tender muffin.
Good Morning Glory Muffins
What I like about these Morning Glory Muffins is they are moist without being heavy and have subtle flavors including the sweetness. You definitely will taste the wheat, but it is not dry tasting. How sweet the muffins tastes depend on how well the chopped dates are incorporated throughout the muffin batter. I do not believe they need more dates in the muffins, otherwise they would be too sweet. Also, Good Morning Glory Muffins are hearty muffins without being heavy, so they won’t weigh you down.
Normally I love bold flavors, but with this recipe the spices create a deliberate subtle flavor profile. Even though I believe there is no such thing as too much fresh ginger, I wanted that flavor to come intermittently between bites like a surprise citrusy-ginger wake up call. The cinnamon is subtle as well, so it won’t over take the muffin flavor. However, each spice is easily adjusted to suit your taste. Often, cinnamon and fresh ginger contribute a sweet flavor in baked goods even though by themselves they are not sweet at all.
Switch it Up
When I first taste tested my Morning Glory Muffins, I thought they needed extra sweetener, so I added a small amount of honey. However, if the dates are evenly mixed in the batter, each muffin should taste sweet without the extra honey. I do not recommend adding more honey as the flavor will overpower the muffins. You can substitute the honey with maple syrup or agave syrup. If you want less sugar, please feel free to omit the honey or, keep the honey and reduce the amount of dates to 3.
Also, to keep these Morning Glory Muffins in the low sugar category, I did not add raisins. Like dates, raisins contain a lot of natural sugar and I was concerned adding them it would make the muffins too sweet. If you are not concerned about the amount of sugar in your muffin add no more than a 1/2 cup (125 ml) of raisins and you will enjoy a sweeter muffin more characteristic to a traditional Morning Glory Muffin.
Grated unsweetened coconut is also a nice addition adding another element in texture and flavor. Add up to a 1/2 cup (125 ml) unsweetened flaky coconut.
Determining when the Good Morning Glory Muffins are done
The hardest part about making these muffins is determining when they are done. Because of the amount of vegetables in the recipe and all the moisture from the zucchini, apples and eggs the traditional toothpick test is not reliable here because the batter does not cling to the toothpick. However, I still recommend using a toothpick to check for doneness. Instead of looking at the toothpick to see if there is any wet batter clinging to it, touch the end with your finger tips to feel if it is sticky and moist. If it is, the muffins need to continue baking. When the tooth pick feels on the dry side of moist and is not sticky, the Morning Glory Muffins are done.
Additional clues the muffins are done baking are the color and if the muffins spring back when you lightly touch the muffin tops. They should have a nice golden brown color and spring back into shape after you touch the muffin tops.
Nutritional Information for Good Morning Glory Muffins
According to My Fitness Pal calorie and nutrition calculator, when made according to my recipe each muffin has 203 calories. Has 7 grams of fat (11% DRV), of which 1 gram is saturated fat, 4 grams are monounsaturated fat and 2 grams of polyunsaturated fat, plus 0 trans-fat. Each muffin has 31 grams of cholesterol (10% DRV) which comes from the eggs. All other ingredients do not contain any cholesterol. Other nutritional points of interest are: Sodium 143 mg (6% DRV), potassium 217 mg (6% DRV), total carbohydrates at 34 g (11% DRV), with dietary fiber at 7 g (30% DRV), and sugar at 10 g. Also, each muffin contains 4 g (8% DRV) of protein, 41% Vitamin A, 16% Vitamin C, 15% Calcium and 10% Iron.
Because of the power of the sugar lobby, nutritional labels do not show the Daily Recommended Value (DRV) for sugar. If must be a concerning percentage if the sugar industry does not want us to know. I was hoping to get these muffins in the single digits, but with 7 grams of dietary fiber I believe they are relatively low in sugar.
More recipes using no refined sugar or less sugar.
Low Fat Granola you can adjust the amount of sugar in the recipe by reducing the amount of dried fruit. Using fresh ginger instead of crystallized ginger is also a great way to cut back on the sugar.
Good Morning Glory Muffins
This muffin recipe is my adaptation for a low sugar Morning Glory Muffin. There is no refined sugar and are loaded with lots of fresh ingredients like apples, zucchini, sweet carrots and Medjool dates. These muffins are not sweet but will contain some sweet bites depending on how many dates are scattered about in each muffin. They are a delicious and healthy choice for breakfast.
For extra protein, serve with ½ cup (66 ml) low-fat cottage cheese or yogurt. Or Laban a Lebanese cheese made with yogurt.
Best served warm and the day it is made. Serving size =1 muffin.
- ½ cup 43 g shelled walnuts
- 1 ¼ cup 179 g all-purposed flour
- ¾ cup 120 g whole wheat flour
- ½ tsp 2 g Kosher salt
- 2 tsp 10 g baking powder
- ½ tsp 1 g ground cinnamon
- ½ tsp freshly grated nutmeg less than a gram
- 1 ½ tsp minced fresh ginger 7 g
- 4 Medjool dates 62 g minced
- 1 zucchini 8 oz / 239 g about 1 2/3 cups grated
- 2 carrots 6 ½ oz / 185 g 1 packed cup grated
- 1 apple 6 ½ oz / 185 g ¾ cup grated
- ½ cup 125 ml apple sauce
- 2 large eggs lightly beaten
- 1/3 cup canola oil or 1/3 cup melted coconut oil
- 1 tsp vanilla
- 1 TB honey
Preheat the oven to 375°F/ 190°C / Gas Mark 5 and place the rack in the middle position. Spray each muffin cup with cooking spray. Soak up any excess oil with a paper towel. Or fill each muffin cup with a paper liner.
Toast the walnuts
Heat a small skillet over high heat for 4-5 minutes. Add the shelled walnuts to the skillet and shake the skillet to move the walnuts around the pan. Keep the walnuts in motion by moving the skillet back and forth, shake the skillet or toss with a spoon. The walnuts are toasted when you begin to smell a nutty scent, about 30 seconds. Do not let the walnuts brown or burn.
Immediately turn off the heat and pour the walnuts onto a cutting board to cool. Chop the walnuts to small bite size pieces. Set aside.
Prepare the Zucchini and Apple
Place the grated zucchini in a fine mesh strainer and squeeze out most of the excess water. Squeeze several times to get as much water out. Place on a plate and reserve.
Add the grated apples to the fine mesh strainer and squeeze out some of the water from the apples. Place on the plate with the zucchini. Add the grated carrots to the plate. Set aside.
Make the batter
Add the all-purpose flour, whole wheat flour, baking soda, Kosher salt, cinnamon, nutmeg, minced ginger to a large mixing bowl. With a wire whisk, stir until all the ingredients are evenly incorporated.
Add the minced dates into the flour and toss the dates around to coat with flour. Use your hands to separate the clumps of chopped dates to get them evenly distributed in the flour.
Slide the grated zucchini, grated carrots, grated apples, and chopped walnuts into the flour mix and stir to mix.
Add the applesauce, canola oil, eggs, vanilla, and honey then stir to mix. Carefully stir until all the ingredients are evenly incorporated. You want to be careful to not over mix the batter, but it does need to get all mixed together. It is a thick batter.
Scoop up a heaping ¼ cup of batter with a dry measuring cup and pour the batter into a muffin tin. Repeat to fill all 12 muffin cups. Divide any remaining batter around to even out the muffins.
Bake in the oven for 35– 40 minutes, or until the muffins are golden brown and the top of the muffins spring back when touched. Also, when a toothpick is no longer sticky to touch after it was inserted into the center of a muffin.
Remove from the oven and cool the muffins in its' pan placed on a cooling rack for 15 minutes. After 15 minutes, cool in the muffin tin, or remove each muffin and cool on the rack.
Best eaten the day they are made, but will last for 2-3 days stored in an air tight container. Reheat in a microwave or oven.
Can be frozen individually wrapped in plastic wrap and stored in a Ziploc bag in the freezer for up to one month.
Because there is a lot of fruit and vegetables what have a lot of water it creates a very moist muffin. The traditionally reliable toothpick method of checking to see when a baked good is done, does not work here. No crumbs and batter cling to the toothpick even when they need more baking.
I still recommend using a toothpick, but in a different way. After 30 minutes, insert a toothpick into the middle of a muffin and take it out. Pinch the end of the toothpick that was inside the muffin, if it feels very moist and sticky, the muffins need more time. The muffins are done when the toothpick feels on the dry side of moist, plus is not sticky. These muffins take longer to bake because of the amount of moisture in the batter, anywhere from 35 to 45 minutes.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Are you a sweet or savory breakfast person? If you are like me, someone who finds it difficult to choose between the two, frittatas are a wonderful choice and a healthy(ish) alternative to quiche. Because frittatas lack an all butter pastry crust, heavy cream and extra cheese, they are not as rich as quiche, Plus they are much easier to make. What this means is, you can serve up a savory frittata as a main course and include all the pastries or coffee cake you crave. Sweet and savory satisfaction without the guilt, (kind-of). I created this spinach frittata with the dual purpose of making something elegant and savory to serve for breakfast or brunch that also leaves room for something sweet, like The Best Damn Lemon Cake or Apple Muffin with Lemon Glaze.
Spinach Frittata Inspiration
My spinach frittata recipe combines two ideas from my favorite egg dishes. The first idea is from Deborah Madison’s cookbook, In My Kitchen. She adds saffron to her Swiss Chard Flan recipe, giving the custard an exotic floral nuance that I love. Saffron compliments custards and leafy green vegetables nicely, so I decided to use it instead of freshly grated nutmeg for some extra elegance in the frittata. I love saffron and don’t mind spending the extra money to buy it. However, if you rather not use saffron, add some freshly grated nutmeg directly into the egg mixture. Fresh basil or mint provides a brighter and fresher tasting substitution for saffron, and it pairs very nicely with the spinach frittata.
The second idea is the addition of fresh ricotta, whipped smooth and spooned on top of the spinach frittata. The first time I tasted a ricotta topped frittata is when I made Joshua McFadden’s Red Pepper, Potato, Prosciutto Frittata with Ricotta from his cookbook, Six Seasons. The ricotta transformed an ordinary western omelet into a very special occasion. The ricotta gets soft and warm baked with the frittata and you want every bite filled with this light creaminess. I totally got hooked on ricotta topped frittatas and now want to add ricotta cheese to just about everything.
It pays to buy the freshly made ricotta cheese, there is a big difference in taste. Usually you can find good quality ricotta near the deli department at your grocery. Or make a small batch of ricotta cheese. It takes a lot less time than you think and tastes like real milk.
Making a frittata is fairly straight forward and quick. The only challenging part in this recipe is to julienne the leeks. For a change I decided to julienne slice the white and light green parts of the leek instead of cutting them into circles or half-moons. It doesn’t really matter how they are prepared as long as they are thoroughly cleaned and cooked till soft and translucent. The julienned leek disappears into the spinach and eggs but adds lovely sweet onion background flavor.
To julienne the leeks, cut the leek in half lengthwise then clean between the layers. Then cut across the leek dividing it into chunks the size of your desired length, mine where about an inch and a half (3.5 cm). Then slice the portioned leeks, lengthwise in very thin strips, mine were about 1/16-1/8 of an inch (about 2-3 mm). Because you won’t see the leeks you do not have to worry about being precise like you would for julienned carrots in a vegetable sauté, so don’t fret about it.
Check out this video for a live example of how to julienne leeks. In this video he discards the root end of the leek. I do not discard it and julienne cut the root as best I can.
Coming up with a name for this spinach frittata was challenging. With all the special ingredients, it could easily have a name that takes longer to say then it does to cook. Yet the mood of this frittata is all about spring and representing new life and the warming of the earth and air. Fresh farm eggs give the vegetables its foundation with a salty bite of Romano cheese. Young spring spinach and leeks provide a sense of newness to the frittata which in turn is gets grounded from the floral but earthy notes from the stamens of spring crocuses, otherwise known as saffron. Warm, creamy fresh ricotta tie all the flavors together for a sunny “Good morning” greeting. All that goodness is invigorating but not filling leaving plenty of room for pastries or dessert.
Frittatas are delicious for breakfast, brunch, lunch, or a light supper. For a spectacular Mother’s Day brunch (or any brunch), serve the spinach frittata with your favorite sides like sausage, bacon, green salad, fruit salad and your favorite pastries.
Ricotta Spinach Frittata
An elegant frittata recipe for the times when you want a special breakfast or brunch that is also easy to make. It is a lighter and healthier substitute for quiche.
- 1 pinch of saffron 1 TB boiling water
- 6 eggs
- ¼ cup 24 g finely grated real Romano cheese
- Kosher Salt
- Fresh ground black pepper
- 1-2 TB olive oil
- 1 leek about 6 oz (187 g) Pale green and white parts only
- 5 oz 142 g spinach cleaned, and stems removed
- ½ cup 117 g real ricotta cheese
Prepare your ingredients
Preheat the oven to 400°F / 200°C / Gas Mark 6 and place the oven rack in the middle of the oven.
Place a pinch of saffron in a small bowl and add 1 TB of just shy of boiling water to the saffron. Set aside and let the saffron steep.
In a medium size bowl, mix the eggs together with a fork until there are no egg whites visible in the mix. Add the Romano cheese and mix again until combined. Set aside.
Thoroughly clean and julienne slice the white and pale green parts of the leek, about an inch and a half in length and about 1/16 of an inch wide. See blog post for a video demonstration.
In a small bowl, whip the ricotta with a pinch of Kosher salt and a few grounds of black pepper until smooth. A fork works nicely for this job. Set aside.
Place an 8-inch (20cm) skillet, preferably a non-stick skillet with an oven-proof handle, on a burner and turn the heat to medium-high. Pour in the olive oil and heat up. Add the sliced leeks and turn down the heat to medium then sauté until soft, but not browned, about 5-7 minutes. Add the prepared spinach, in batches, and cook down until completely wilted and soft, about 5 minutes.
Meanwhile, pour the saffron and water to the eggs, making sure you get every last drop and all saffron threads, and whisk together with a fork.
Make the Frittata
Pour the egg mixture into the skillet with the spinach and leeks. Tilt the pan to make sure the egg mixture is evenly distributed across the whole skillet. Turn the heat to medium and let the eggs cook undisturbed for a couple of minutes.
Run a thin rubber spatula around the edge of the frittata to loosen the eggs. Pull the eggs toward the center with the spatula creating pockets for uncooked runny eggs to fill up. Repeat this step going around the circumference of the frittata. Continue to gently cook the frittata until there is a thin liquid layer on top of the frittata.
Drop spoonfuls of whipped ricotta cheese around the frittata, about 6-8 spoonfuls. Place the skillet in the oven and cook until it is solid all the way through, about 6 minutes. You may need to place the frittata under the broiler to brown the top. It is not necessary, only if you want browning on the top. If you do, watch the frittata carefully because it should only take a few minutes.
Remove from the oven and run the frittata around the edge of the skillet, then slide the frittata on to a serving plate.
Frittata is best eaten warm the same day it is made.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Sometimes when I try something new, I scratch my head and wonder, “Where did that come from?” One never knows where inspiration lies. Such is the case with my recipe for Smoky-Maple Apple Dutch Baby. Far in the reaches of my subconsciousness came an idea about getting apple slices infused with a light smoky flavor. I am still pinching myself and asking, “Did I really make this?” Yes, I did. I can’t deny it.
During the month of October, I wanted to feature apples in a new recipe. Over a couple of weeks, I tested different flavors to find a combination highlighting apples in a new way. It occurred to me, sweet, caramelized and smoky accents are wonderful flavors with crispy apples. So, instead of using butter and brown sugar, I sautéed apple slices in rendered bacon fat and maple syrup to develop the smoky-sweet flavor I was looking for. To my delighted surprise, it worked.
I did whaat? I sautéed apples in bacon fat. Ever so clearly, I can hear in my mind two opposing reactions to my confession. One, “OH man, that is so good.” The other being, “Nooo. You did what? Bacon fat? Really?.” Admittedly, I am split on both sides of the fence. However, I am moving forward and not looking back. Unanimously, my quest for flavor overruled all other concerns. It is funny because I never cook like this. Don’t get me wrong I love bacon, but bacon fat is something I freeze then throw away, not cook with. Cooking with bacon fat was a no-no in my childhood home and a lesson I learned early in life. Regardless, using the rendered bacon fat, instead of butter, added the natural smoky accent I wanted. No apologies.
Call this a rebellion from my upbringing, but these apple slices cooked in bacon fat and maple syrup are addictive. The smoky-maple flavors are subtle, but work well against the light-custard foundation of the Dutch Baby Pancake. It is not too sweet or too rich, which sometimes occurs when using brown sugar and butter. A light sprinkle of freshly grated nutmeg adds a little warm spice. Fresh rosemary and lemon juice brighten all the flavors and bring them together. Since a light hand is used for seasoning the Apple Dutch Baby, all the flavor accents behave and work harmoniously together. The apple is the star, with the pancake and everything else the supporting actors.
More Breakfast Recipes:
This recipe is part of a collaborative apple recipe project with other food bloggers on social media. The tag, #aisforalltheapples, is going live on October 25, 2017, and you’ll find over 70 photos featuring the best apple recipes on Instagram and other social media platforms. Additionally, you can visit their websites using a direct link to each apple recipe. Please note, at the time of my publication, some of the links below will direct you to a 404 page. Please, don’t get alarmed. All the posts publishing on or by October 25th, but not at the same time. The 404 page will redirect you to the home page and you can search for the recipe. I will update my post as everything gets published. Thank you for your patience.
Hope you enjoy #aisforalltheapples, and my Smoky-Maple Apple Dutch Baby.
Smoky Maple Apple Dutch Baby Pancake
For the Smoky-Maple Apples
- 1 medium crispy apple like Honey Crisp or Yellow Delicious
- 2 TB (26 g) bacon fat*, or butter (31 g)
- 2 TB (38 g) real maple syrup
- Freshly grated nutmeg
For the Smoky-Maple Apple Dutch Baby
- 3 eggs
- 1/2 cup (125 ml) milk
- 1 tsp vanilla or 1 TB Apple Brandy (Calvados)
- 1 TB (13 g) granulated sugar
- 1/2 cup (74 g) all-purpose flour
- 1/2 tsp Kosher salt
- 2 TB (31 g) butter
- Smoky-Maple Apple Slices
- 1 tsp or less minced fresh rosemary plus more for garnish
- Optional- 1 slice bacon cooked and crumbled
- Fresh squeezed lemon juice
- Powdered sugar for garnish
Pre-heat the oven to 425°F (218 °C)
Prepare the apples
Peel and core the apple and slice into rounds, 1/4 inch (6 mm) thick.
Heat a large 10-inch (25 cm) skillet over medium to medium-high heat. Once hot, add the bacon fat and maple syrup. Stir with a wooden spoon or rubber spatula to combine. Arrange the sliced apples in a single layer around the skillet. (You will need to cook the apple slices in a couple of batches.) Grate nutmeg over each slice of apple. Cook undisturbed for about 2 minutes. Turn the apple slices over, grate more nutmeg and cook until the apples are softened, but still firm and hold its shape, 1-2 minutes. Place the cooked apple slices on a plate and continue with the remaining apples. The glazed apple slices could stick together so do not stack them on the plate. You may need more than one plate to hold the smoky-maple apple slices.
Make the Smoky-Maple Apple Dutch Baby Pancake
Clean the skillet and place in the pre-heated oven.
In a medium bowl, whisk together the eggs, milk, sugar, salt, and vanilla or Calvados. Add the flour and whisk until completely combined and there are no lumps.
Add the butter to the skillet in the oven.
When the butter is melted and stopped bubbling, remove the skillet from the oven then tilt the pan to make sure the melted butter is evenly coated across the bottom and sides of the skillet. The butter may brown a little but that adds more flavor. You don't want the butter to burn so watch it carefully.
Pour the batter into the center of the pan. Layer as many apple slices around the pancake batter as you like. It is ok to overlap the apple slices here. Sprinkle the minced rosemary over the apple slices. If you are adding crumbled bacon, sprinkle it over the apples now. Return the skillet to the oven.
Bake the Dutch Baby pancake for 20 minutes. Don't open the oven door until at least 15 minutes goes by. You can check the pancake through the lighted window in your oven. The Apple Dutch Baby won't rise and bubble until it gets sufficiently hot. The pancake is done when the sides have risen, and the surface is golden brown.
Remove the Apple Dutch Baby from the oven and lightly garnish with some minced rosemary if needed. Squeeze lemon juice (about 1/2 a lemon) all around the Dutch Baby.
Serve immediately for breakfast garnished with a light coating of powdered sugar and bacon on the side. Or, for dessert with ice cream and caramel sauce.
* If you are like me and don't save your rendered bacon fat, cook at least 4-6 slices of bacon in the skillet over medium to medium-high heat. Use the same skillet you plan to use for the Dutch Baby and sautéing the apples. It all depends on your bacon, but you should get plenty of rendered bacon fat to cook the apples with. Or cook enough bacon for your whole family or friends to enjoy with their Apple Dutch Baby and reserve 2 tablespoons of rendered bacon fat for the apples.
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© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
I have a few recipes that stand the test of time, is always there when I need it, and never fails me. This pumpkin bread recipe is one of them. It is always a crowd pleaser and it is so easy to make. If this recipe could talk, it would tell many tales of my children’s’ preschool snack time, their school bake sales, our weekends away visiting friends, homemade gifts, learning how to bake, swim meets, college care packages, and easy mornings at home.
Some foods and recipes are like that. They exist as part of our collective experience spanning a family’s history and time well spent with friends, teachers, colleagues, neighbors and family. They are treasured artifacts in the family archives. For me, I have a couple symbolic recipes that mark my parent’s heritage, but very few. Hopefully, I generated a selection of treasured recipes for my children to remember their childhood by, and create new ones that hold a special place in our growing family’s future.
My pumpkin bread is a throwback recipe from the 70’s when I was in high school. A dear friend gave me the recipe. I cannot remember what initiated this gift, but I believe she just wanted to share it. Harriot and her family loved to cook and were always generous with recipes and information about food. Whenever I was at their house, someone was in the kitchen making something. If I remember correctly, Harriot and I had a few cooking adventures of our own.
Besides the delicious taste, this pumpkin bread recipe has a couple of great features. One, it is easy to make and second, it makes two loaves. After all these years, I still can’t believe one small can of pumpkin purée makes two loaves of pumpkin bread. There is no need to measure out a cup of pumpkin mash and worry about what to make with the rest. That is a real pet peeve of mine. It is not the case for this pumpkin bread. One recipe, one can of pumpkin purée, two loaves of spicy pumpkin bread. A practical quick bread recipe.
Because it is so easy to make, it is perfect for a baking project with young children, or anyone who wants to learn how to bake. This recipe rarely fails. However, if it has been a while since you used baking powder or baking soda, make sure the leaveners are fresh. There was only one time this pumpkin bread did bake properly. Once, after I gave this recipe to a friend who said she couldn’t bake, she made it and came over to share it with me. She was so proud of her accomplishment I did not have the heart to tell her the bread did not rise. When that happens it usually means the baking powder and baking soda lost their leavening powers. Still, it tasted great and hopefully she kept on baking.
More family favorite recipes:
The spices are a mixture of cinnamon, allspice and a generous amount of ground clove. Not all pumpkin bread recipes include ground cloves, and I believe they fall flat. There is twice as much cinnamon and allspice to cloves in each loaf, yet the ground cloves gently stand out. I like that the cinnamon does not dominate the spicy favor. Often, after I serve pumpkin bread to friends I get a delighted question, “Oh nice. What spice am I tasting? ” My anser is always received with a surprised and happy expression, “It’s clove.”
Over the years I have made a few variations of this pumpkin bread, but I keep coming back to the original. I made it with canned pumpkin purée and fresh pumpkin purée. With orange zest, crumble topping, candied ginger, and different flours. Each variation slightly changes the texture of the bread. I discovered, the fresh pumpkin makes an airier bread. Also, I noticed the crust is crispier with the fresh pumpkin.
If you want to use fresh pumpkin, roast wedges of sugar pumpkin in a 400°F (200°C) oven until very tender. Scrape the roasted pumpkin from its’ peel and purée in a food processor, or blender until smooth. Cool and refrigerate or freeze until ready to use. Best Pumpkins to bake with.
I should call this Friendship Bread, because the recipe is enjoying a life span of over 40 plus years and growing. I never thought twice about sharing it with friends and family. The name Friendship Bread is already taken, so Family Favorite Pumpkin Bread it stays. A treasured heirloom for sharing over the years to come.
Family Favorite Pumpkin Bread
- 4 cups (574 g) all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp Kosher salt
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1/2 tsp ground cloves
- 3 cups (613 g) granulated sugar
- 1 15 oz can (425 g) pumpkin purée or 1 lb (453 g) fresh pumpkin purée
- 1 cup (250 ml) vegetable or canola oil
- 2/3 cup (150 ml) cold water
- 4 large eggs
Pre-heat the oven to 350° F (175° C / Gas Mark 4)
Prepare 2- 9 x 5 inch (24 x 13.5 cm) loaf pans. Lightly grease with butter or oil spray, then line the bottom of each pan with parchment paper. Set aside.
Sift the flour, baking soda, baking powder, Kosher salt, cinnamon allspice, and clove into a large mixing bowl. Then whisk the ingredients in the bowl until you see all the spices are evenly mixed in the flour. Add the sugar and whisk together until combined.
Make a well in the center of the flour mixture, then add the pumpkin purée, oil, and water. Stir until just combined. Using a rubber spatula or spoon, scrape along the bottom and sides of the bowl to get everything thoroughly mixed.
Add the eggs, one at a time, and mix thoroughly with each addition.
Pour the batter into the prepared pans, about 3/4 full.
Place the bread pans in the oven and bake for one hour, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes on a cooling rack, then remove the pumpkin bread from their pans.
Cool on the cooling rack before serving.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
What do you get when you have a cake with a creamy and delicate interior protected by a crispy caramelized exterior? You have a rösti. A potato pancake like no other. Its’ soft creamy interior holds together with just the right amount of the potato’s natural starches, creating a pancake that is tender, creamy and crunchy. Rösti originated in Switzerland and was a breakfast staple for farmers. Now, people from all over the world enjoy these potato cakes.
I have enjoyed rosti in restaurants and wanted to see if I could recreate them for myself. After researching many recipes, I decided to use a recipe from The Food Lab by J. Kenji Lopez-Alt. His science based technique is typically spot on, inventive, and not too difficult to follow. After making his recipe a few times I picked up a few skills and some new information.
Like life in general, the key to making a successful rösti is all about balance. They are like fritters or latkes, but are thicker and creamier. The type of potato and the technique used to prepare them, work together and create the perfect amount of starch necessary to hold the whole pancake together. Too little starch and the rösti falls apart when you cook it. Too much starch and you have a sticky pancake. Have you ever played with potato starch mixed with water? Its gooey stuff and not something you want in your pancakes.
Kenji believes Russet potatoes are the best ones to use. They are high in starch and will create pancakes with fluffy interiors and crunchy outsides, like the perfect French fries. I agree with him if you follow his technique. For experimentation, I tried a different parcooking method using Russet potatoes and the results were not so great.
Rösti has essentially one ingredient and the key to keeping them intact is the initial preparation. Good sharp tools, like a mandoline or a very sharp knife will cause less potato starch from releasing. A box grater is not as sharp but does a good job cutting the potatoes into the right size.
Parcooking helps prevent the potatoes from oxidizing and give the rösti the right texture. He likes to parcook the potatoes in a microwave which is easy enough, and eliminates a step common in other recipes. I often read potatoes are grated raw, then squeezed to rid them of excess water before assembling. Parcooking potatoes gives the potato cake great texture and fully cooked potatoes throughout the pancake.
Unfortunately, my potatoes oxidized even though I sliced them with a mandoline and parcooked them in a microwave. I am not sure why, but one theory I have is my potatoes where doing what potatoes do, oxidize when exposed to air. Maybe I did not work fast enough, or my knock off Japanese mandoline needs sharpening. After several trials, I am still working this out.
To experiment, I parcooked the potatoes whole in a microwave, let them cool, then grated them using a box grater. This produced rosti with a light and creamy color, but looked and tasted like mashed potato cakes, not a rosti. Maybe a medium starch potato like, Yukon gold is better suited with this technique. Oh, so many variables to figure out, and so little time.
If you have a non-stick pan, it will be a lot easier to make. I do not own one and used a cast iron skillet. They are good pans to use just harder to maneuver the rösti out of the skillet. The sides of my pan are more vertical than they are slopped. My rösti had to slither up and over a cast iron mountainside before it could ease on to a plate. It required some extra encouragement with my spatula to get the rosti to “slide” out of the pan.
As I cooked rösti, I was reminded of making a traditional Spanish tortilla. The amount of oil and the heat of the pan had to be just right so the tortilla would cook properly and slide in and out of two different skillets multiple times. Rösti has less ingredients than a Spanish tortilla, which makes the delicate balance all that more important. It is not hard to make rösti, just more particular.
Traditionally, rösti is considered a side dish, but I love to serve rösti as a meal topped with an egg and salsa. They are also delicious served with any vegetables like spinach. I used Kenji’s suggestion and mixed in a layer of mushrooms and onions because they are one of my favorite foods. I really like this idea and will make it a staple feature whenever I make them.
Serve rösti as an appetizer with garlic or saffron aioli. It is a delicious small plate option for any cocktail party. Add smoked or cured fish, pickles, eggs, vegetables, aioli, and your guests have a satisfying and unexpected meal.
I would love to hear from you about your experience making rösti. Let me know in the comments section below the recipe how you like to prepare rösti. Enjoy!
Rösti: Potato Cake with Mushrooms and Onions
- 3 medium russet potatoes l lb- 1.5 lbs /680 g rinsed peeled and cut with a box grater or mandolin
- 5 Tb/ 62 g olive oil divided
- 1 medium onion
- 4 oz / 125 g mushrooms thinly sliced
- 2 garlic cloves minced
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- Kosher salt and ground black pepper
Place the prepared potatoes in a microwave dish and cook on high for around 5 minutes. You do not want the potatoes overcooked and mushy, they should still have a slight bite in the center.
While the potatoes are cooking, heat 1 Tb olive oil in a heavy 10-inch skillet and add the onion and mushrooms. Cook the mushrooms and onions until soft and translucent and just beginning to brown, around 6 - 8 minutes. Add the minced garlic, thyme and a pinch of salt and pepper, stir to mix and cook until you begin to smell the garlic's perfume. Remove the mushrooms and onion from the pan and set aside.
Wipe the skillet clean and return it to the burner. Turn the heat to medium and add 2 Tbs to the skillet. Heat the oil until shimmering. Make sure there is an even coating of oil across the whole pan, then spoon half of the potatoes into the skillet. Press down on the potatoes with a rubber spatula and form the potatoes into a pancake. Season lightly with salt and pepper, then spread the mushrooms and onions over the potatoes. Add the remaining potatoes to cover the mushrooms and onions, then press down on the potatoes to cover the top of the pancake.
Cook the rösti on one side for around 7 minutes. Do not disturb the pancake for at least 4 minutes into the cooking time. After 7- 8 minutes, run a thin spatula around the edges and underneath the potatoes to loosen it from the bottom.
Slide the potatoes onto a plate large enough to hold the rösti. Place another plate, upside down, on top of the plate holding the rosti, so the rims are kissing each other. Flip the plates over, so the bottom plate is now the top and lift off the plate. You should see a beautiful golden brown crusty rösti.
Wipe off any stuck bits from the bottom of the pan and add 2 Tbs olive oil.
When the oil is shimmering, slide the rösti back into the skillet and sprinkle with salt and ground pepper. Cook for 7 more minutes.
When finished, loosen the rosti from the pan and slide it onto a serving plate.
Keep warm or serve immediately.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.