Archive for Thanksgiving

Chocolate marshmallow cupcakes

Posted in American food, Baking, Cakes, Recipes, Seasonal food with tags , , , , , , , , on 27/11/2011 by libbyplummer

Chocolate marshmallow cupcakesThe evenings are drawing in, there’s a chill in the air and I can no longer resist saying “yes please” when the man in Costa Coffee asks if I want marshmallows on top of my hot chocolate. This is basically a recipe for a cakey version of my child-like beverage choice, making use of some Mini Mini Marshmallows (kindly given to me by the chaps at Dr Oetker) along with some suitably autumnal orange cupcake cases. Excellent when served with hot chocolate. Or wine, as it turns out. Here’s what to do…

What you’ll need:
3oz self-raising flour (sieved)
2 tbsp cocoa powder (sieved)
4oz caster sugar (sieved)
4oz margarine/unsalted butter (softened)
2 large eggs
1 tsp baking powder
2 tsp skimmed milk (or any kind of milk you like)

For the icing:
8oz icing/confectioner’s sugar (sieved)
3.5oz unsalted butter
1/2 tsp vanilla extract
2 tsp cocoa powder (sieved)

Makes 12 cupcakes

Chocolate marshmallow cupcakes

What to do:
Preheat the oven to 170°C/150° (fan oven)/325°F/gas mark 3. Line a muffin tin with cupcake cases.

Mix together the flour, cocoa powder, and sugar in a large bowl, then cream in the margarine/butter using a fork. Next, add one egg at at time, mixing with the fork after adding each one. Then, add the milk and baking powder and mix until everything is combined. Lastly, give the mixture a few stirs with a whisk to make sure that it’s nice and smooth. Using a tablespoon, bung the mixture into the cupcake cases (dividing it evenly among them, of course).

Chocolate marshmallow cupcakes

Bake in the oven for 20 minutes or until a cocktail stick or skewer inserted into the centre of the cake comes out clean (with no runny cake mix on it). Once done, take the cakes out of the oven and leave in the tin for around 15 minutes before transferring to a wire cooling rack.

Once the cakes are completely cool, you can crack on with the icing. Cream the icing sugar together with the butter using a fork, then mix in the vanilla once combined. Add the cocoa and mix in until the colour is even and you’re ready to stick it in an icing bag and pipe away. Before the icing sets, add a few mini marshmallows for decoration. Couldn’t be easier.

Libby’s Pumpkin Pie recipe for Thanksgiving

Posted in American food, Baking, Pies, Recipes, Seasonal food with tags , , , , , , , on 24/11/2011 by libbyplummer

Libby's pumpkin pureeHappy Thanksgiving! Time for turkey, back-to-back NFL games and of course, pumpkin pie. Obviously, we don’t actually celebrate Thanksgiving here in the UK, but I’ll use any old excuse for some extra pudding.

I’ve named my recipe, somewhat narcissistically, after myself, as it uses Libby’s tinned pumpkin and I do like to have things with my name on (a point illustrated by my gargantuan collection of Tatty Devine name necklaces). Libby’s tinned pumpkin isn’t that easy to find in the UK, so I get mine online from the Stateside Candy Company and you can also find it at Whole Foods.

You can make the pastry yourself if you want, but I prefer to cheat and use a ready-made pie case as they’re much less likely to burn or go soggy. Enough waffling, let’s talk turkey and crack on with the recipe…

What you’ll need:
2 x ready-made pastry cases (around 8in diameter)
4oz/110g/1 cup light soft brown sugar
A good pinch of salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1 large egg
14oz/450g/4 cups canned or fresh pumpkin puree
1/4 pint/150ml/just under 3/4 cup whipping cream

What to do:
Pre-heat the oven to 190°C/170°C (fan oven)/375°Fgas mark 5. If using fresh pumpkin, boil the flesh until soft and then drain. Make sure that it’s as drained as is possible, otherwise you’ll end up with far too much moisture in your mixture. Next, mash it up with a potato masher.

If you’re a lazy sod like me and you’re using tinned pumpkin, then you can skip to straight to the easy bit. Mix together the sugar, salt, cinnamon, mace and egg and beat with a fork. Once it’s all mixed in well, add the pumpkin and the cream and mix together until it’s all combined. Dollop it carefully into the two pie cases and even the mixture out with a spatula. Bung in the oven for about 35-35 mins until the filling looks slightly firm and the pastry is just beginning to go golden brown. Leave to cool. Serve on its own or top with cream (there’s usually some leftover whipping cream if you’ve bought a big enough pot).

Smashing pumpkin whoopie pies

Posted in American food, Baking, Cakes, Recipes, Seasonal food with tags , , , , , , , on 06/11/2011 by libbyplummer

Smashing Pumpkin whoopie piesHalloween may be done and dusted, but with Thanksgiving on the horizon, there’s still plenty of time for seasonal pumpkin concoctions. I made these pumpkin whoopie pies for the 5th of November or Bonfire Night (also known as Guy Fawkes Night).  For our non-UK chums, this is when we light bonfires and set off fireworks to commemorate the day in 1605 when Guy Fawkes and his fellow conspirators tried and failed to blow up the Houses of Parliament and King James I. Although, to be honest, it’s really all about the fireworks these days. But enough about Catholic rebellions, let’s crack on the with cake and celebrate the fact that I made it through the first paragraph without using the ‘making whoopie’ joke. Oh, bugger…

I’ve already made Smashing Pumpkin cupcakes, so I thought I might as well call these Smashing Pumpkin whoopie pies. Well, why not, eh? There’s a Smashing Pumpkins video after the recipe for your viewing pleasure.

Here’s the recipe, adapted from Whoopie Pies by Sarah Billingsley and Amy Treadwell.

Makes approx 12 whoopie pies. (A tip: stick to using either cups, ounces or grams for the measurements otherwise it’s likely to end in tears).

What you’ll need:
2 1/4 cups/10 oz/280g plain flour (sieved)
1 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1 tbsp ground cinnamon
1 1/2 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp fine salt
1 cup/7oz/200g light brown sugar
1/2 cup unsalted butter (softened)
1 1/2 pumpkin puree ( I used Libby’s, from the Stateside Candy Co.)
1 large egg
1 tsp vanilla extract

For the filling:
1/2 cup/4oz/110g full-fat cream cheese
4 tbsp unsalted butter (softened)
3 1/2 cups/16oz/450g icing sugar (confectioner’s sugar)
1 tsp vanilla extract

Smashing Pumpkin whoopie pies 2

What to do:

Preheat the oven to 350°F/180°C/160°C (fan oven)/Gas mark 4. Line a baking sheet with baking parchment or a non-stick Teflon baking sheet. So far, so easy.

Next, mix together the flour, baking powder, bicarb, cinnamon, ginger, nutmeg and salt in a bowl. In a new (and bigger) bowl, cream together the sugar and butter using a fork until it forms a creamy mixture. Now, mix in the pumpkin, followed by the egg and the vanilla extract, stirring in between each addition. Add the flour mixture and mix together until it’s all combined.

You want to make your pies as even as possible, so either use a two-tablespoon scoop (such as an ice cream scoop), or pop your mixture into an icing bag. I used disposable icing bags to pipe out rounds about 2 inches across onto the baking sheet. Make sure they’re well spaced as they’ll expand as they cook. You might need to bake them in two batches, depending on the size of your oven. Bake for 15 minutes or until the they’re firm to touch and just starting to turn golden brown. After removing them from the oven, allow to cool on the baking sheet for five minutes before transferring to a wire rack.

Smashing pumpkin whoopie pie

Once completely cool, you can make a start on the filling. Cream together the cream cheese, butter and icing sugar in a bowl using a fork, and once combined, add the vanilla extract and mix in. Spoon the filling into a piping bag and ice half your rounds with a generous helping of filling, before popping the tops on to make your pies. Easy.

Tenuous link time – here’s a Smashing Pumpkins video: