Holiday

Thanksgiving 2020

November 19, 2020December 30, 2020 Floured ApronLeave a comment

How are you? I hope you’re hanging in there and figuring out ways to uncover some sort of joy in life. Honestly, I’ve had a rough time and I know I’m not alone. It doesn’t really help me much to hear words of encouragement so I’m not going to list a bunch of “it’ll get better” lines here. Instead, I’ll take a moment to share what’s helping me cope with the stress and loneliness of this time. Don’t get me wrong, I’m grateful for all I have and that my family and I have been physically healthy. However, there’s no denying that there’s stress and sadness associated with job stuff, worrying about my daughter being in school, worrying about everyone, not seeing family and friends and being in quarantine mode for the 9th month. I’m fortunate but I’m also human.

Looking forward to the holiday season is helping me cope. Thanksgiving is a week from today! It’s probably my favorite holiday. I have amazing memories of it growing up and I’ve tried hard over the years to give Thanksgiving all the attention I think it deserves. Of course, there’s all the wonderful food and something magical about sharing a meal that’s centered around family and friends and traditions. It’s the kick-off to the holidays and I get plain giddy this time of year. This year certainly feels different. There won’t be as many big family gatherings. I won’t see my mom, dad, oldest daughter or in-laws in person. I know many people who are empty nesters or don’t have family nearby and they won’t see a single family member in person. That’s hard.

Staying busy also helps me cope. There’s work but there’s also giving myself a chance to do things that make me feel good like baking. I don’t do it nearly as much as I like and last weekend I busted out all the stuff to make Pumpkin Rolls. I made a list of new recipes I want to try and share with you. I need to make time for baking because it makes me happy.

As I was planning out my Thanksgiving menu, I thought it would be a good chance to link some of my previous fall/Thanksgiving recipes to get all of us in the spirit! The pictures have links but there’s more info below.

If you like to hit the ground running (and I don’t mean a Turkey Trot), these Pumpkin Spice Cinnamon Rolls can be made a day ahead and baked up on Thanksgiving morning. Get after it! There’s also Apple Cider Donuts and Apple Fritters that can be made the morning of and will keep you plenty full until the big meal.

Sweet Potato Casserole is my daughter, Hannah’s favorite! She lives in another state and is making it this year. We made a deal to Facetime while eating it so we can enjoy it together. This is the first time in 25 years I’m not making it for her but it’s a nice feeling that she’s carrying on the tradition at her house!

Desserts are everything to me at Thanksgiving and I always make Pu mpkin Rolls! These can be made ahead of time, frozen and sliced when you’re ready to set up your dessert display. If you make one, make a few because they’re great gifts!

If you’re looking for something a little different but super delicious, try Pumpkin Crème Brûlée. It’s silky and decadent and can be made in advance.

Another different and yummy dessert to add to your list is Pumpkin Whoopie Pies. Everyone loves these little pillows of goodness.

Pie! I love all the traditional ones like Pumpkin and Pecan but sometimes it’s just gotta be classic Apple Pie. Try tossing in a handful of fresh cranberries to bring it right into the holiday spirit! The link to that post includes my pie crust recipe.

Cake! Don’t forget how easy it is to make a lovely, stunning bundt cake. My Apple Bundt Cake is scrumptious!

If you’re finding there’s a short supply of spices, you can make your own Pumpkin Pie Spice. It’s easy and might save you multiple trips to the store.

How are you coping? What are some of your favorite Thanksgiving traditions that you’ll stick with this year? I hope you’re able to enjoy Thanksgiving in a way that feels okay. I’ll bake, cook, eat and, hopefully, get outside for a hike. I’ll probably see family over Zoom and Facetime. I’ll likely shed a few tears but I’ll also smile, dance and hug Carrie tighter than usual. However I’m feeling, my heart (and stomach) will be full and for that I’m so thankful.

From the heart,

Shannon

King Cake

January 29, 2020 Floured ApronLeave a comment

Have you tried King Cake? The first time I had it was in Cincinnati at a Fat Tuesday food day in my office (picture the largest conference room, full of food). It was from a bakery called, Servatii and I loved it! The first time I made King Cake was in 2013 with Hannah and Carrie. I’m not even sure why I did or what sparked my interest. I looked up a recipe and we started baking! Here are my babies doing their best King Cake work!

H and C King Cake

The ring shaped confection is similar to coffee cake and topped with icing and sugars in the royal colors of purple (justice), green (faith), and gold (power/wealth), to honor the three kings who visited the Christ child on Epiphany, the 12th day after Christmas. There is a plastic baby hidden inside that finds its way to someone’s plate. In our house, we let that person make a wish! The normal tradition is that whoever gets the baby must host the next party.

Every year just before Mardi Gras, also known as Fat Tuesday, the day of feasting before the Christian fast known as Lent, people in the Midwest get pretty excited. Bakeries start offering special menu items such as: packzi (“POONCH-key”), filled doughnuts and King Cake. Below is a sampling of NE Ohio bakeries I found that offer packzi and/or King Cakes if you don’t want to make your own. Check them out and support local whenever you can! If you live elsewhere, find a local bakery that celebrates Fat Tuesday in a big way. You won’t regret it!
Becker’s
Breads and Beyond Bakery
Brewnuts
Jack Frost Donuts
Kiedrowski’s Bakery
Michael Angelo’s
Sweet Mary’s Bakery

King Cake is easy to make and this recipe delivers a soft, chewy dough, swirled with a cinnamon sugar filling. The glaze is a little tart from the addition of lemon and the combination of everything make it a nice little treat!

Start with sour cream, butter, sugar, salt, water, yeast, bread flour, eggs, and cinnamon.

Cook the sour cream, butter and sugar in a medium size pan and let it cool slightly. Combine water, sugar and yeast and let it sit until it bubbles. Place eggs in a mixer bowl, add sour cream mixture and yeast.

Add 2 cups at a time of the bread flour and mix until a soft dough forms. Knead gently and place in a bowl to rise (about an hour).

Divide dough in half and roll one piece into a 22″ x 12″ rectangle, smear with softened butter and sprinkle cinnamon sugar all over. Don’t forget to write your note!

Roll it up, form into an oval/circular shape and pinch the ends together to seal.

Now do the same thing with the other piece of dough. Cover both cakes and let them rise again for about 30 minutes. Then bake at 375°F for 14-20 minutes.

Let the cakes cool slightly while you make the glaze. Powdered sugar, butter, vanilla, milk and lemon juice. Whisk it all together. Line up those pretty sugars and you’re good to go.

Drizzle the glaze over the cake and top with the sugars. I don’t love how the cake looks in the first picture but once it’s glazed, I adore it! So does Daisy Mae!

I made both cakes, decorated one and let Carrie decorate the other. It was a nice break from homework! Daisy was there to supervise!

The baby! I alway push it in through the bottom once the cake is finished. They look kind of creepy. Perhaps there are cuter ones but I bought a big pack of these several years ago and I just keep using the same ones. Tiny, creepy-ish photo.

We invited our neighbors over to catch up and eat King Cake. This cake isn’t fancy or heavy but it is delicious. It has a nice texture and flavor. Works well with coffee, tea and wine. I kept going back to get another little slice throughout the evening. It’s fun to make and something just a little different to get us through these gloomy winter days. I hope you’ll try it!

From the heart,
Shannon

King Cake
Cake
Ingredients
1 (16-ounce) container sour cream
1/3 cup sugar
1/4 cup butter
1 tsp salt
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 TBSP sugar
2 large eggs, lightly beaten
6 to 6 1/2 cups bread flour* (I use King Arthur)
1/2 cup butter, softened
1/2 cup sugar
2 tsp ground cinnamon

Instructions

Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.
Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread softened butter evenly on each rectangle, leaving a 1-inch border. Write a little note in the butter! Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.
Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll. Place on parchment lined cookie sheets.
Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
Bake at 375° for 14 to 20 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze over warm cakes; sprinkle with colored (purple, green, gold) sugars, alternating colors and forming bands. Let cool completely.

Creamy Glaze
Ingredients
3 cups powdered sugar
3 TBSP butter, melted
2 TBSP fresh lemon juice
1/4 tsp vanilla extract
2 to 4 TBSP milk
Instructions
Whisk together first 4 ingredients. Add 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.

*6 to 6 1/2 cups all-purpose flour may be substituted.
Note:This recipe uses bread flour, which makes for a light, airy cake. You still get tasty results with all-purpose flour–the cake will just be more dense.

Holiday · Recipes

Gingerbread Cupcakes

December 7, 2019December 7, 2019 Floured ApronLeave a comment

Here we are at the most wonderful time of the year! Yes, I love all the Christmas things: trees, lights, stockings, nutcrackers, cookies, candy, hot cocoa, family time, fun get togethers, wrapping and giving presents. All the good stuff. It can also get overwhelming and stressful (remind me to tell you about my meltdown over not being able to find my mini gingerbread cookie cutter sometime). I try to not fall into the chaos but there are moments when it doesn’t feel like everything on my list will get finished. Anyone else?

Holiday baking is usually at the top of that long list! It’s in full swing at my house. One of the amazing things about holiday baking for me is that the flavors and smells can transport me to a wonderful memory of a person or place, and make me feel happy, cozy and loved. These Gingerbread Cupcakes are no stranger to incredible flavor and they fill the air with the most delightful smell while they’re baking.

When I was selling baked goods, Gingerbread Cupcakes were one of my most requested holiday orders. Why wouldn’t they be? The cake is a perfectly spiced, molasses and brown sugar concoction of goodness. Then there’s the rich, tangy cinnamon cream cheese frosting. To top it all off is a sweet little gingerbread cookie! So charming and incredibly delicious! You don’t have to choose between a cookie and a cupcake. Have BOTH! You’re welcome!

I know I always say this but it’s mostly why I love to bake. These cupcakes make great gifts! Teachers, neighbors, hair stylists, and friends will be thrilled with such a fun treat. The day I made these, I ran some out to our mail carrier and she was pleasantly surprised and excited to dig in! I also took some to a friend who’s recovering from surgery. It just so happened, she was feeling a little down that day. I opened the box and six of these adorable fellas were smiling at her and she smiled right back! Bake people happy! Yes!

Let’s get going on making these! The cupcakes include lots of gingerbread spices, eggs, molasses, brown sugar, butter, flour and baking soda (not pictured–water).

You don’t even need a mixer to whip these up! It can all be done by hand. Melt the butter. Have I ever mentioned we don’t own a microwave? I melt my butter double-boiler style.

Combine the molasses, brown sugar, eggs and melted butter in a mixing bowl.

Daisy Mae heard me whisking and ran into my “photo studio” to see if I needed help! Sweet beagle!

Combine the flour, spices, baking soda and salt and add to the wet ingredients. Lots of spices in these! I don’t like a bland gingerbread anything. I want to taste all the spices!

The finished batter will be gooey and smell amazing! Breathe it all in!

Line the cupcake pan and fill. I like to use an ice cream scoop to fill to make them all even. It’s easier too! Once the pan is full, bake them and let them cool completely.

Time to make the frosting. I didn’t get a picture of the ingredients before I started mixing. I was a little eager to get these finished so I could eat one! It’s just a basic cream cheese frosting with the addition of cinnamon. My version is included in the recipe below.

Tip: Before I add the cinnamon, I scoop a little out into a small baggie to use for the gingerbread cookies. It’s easy to pipe and I don’t have to make another kind of frosting.

Pipe the frosting onto the cupcakes and top each one with a little gingerbread cookie.

As soon as I put these together, I smile! They truly bring me joy and what could be better than that during this season of hustle and bustle? These guys aren’t in any hurry and I could take a lesson from them!

Delicious doesn’t even begin to describe how wonderful these cupcakes are. Make them, eat them (while guzzling a cup of coffee) and share them. I promise you’ll be energized to finish all the items on your to-do list! You might even accomplish all the tasks with a smile on your face!

From the heart,
Shannon

Gingerbread Cupcakes

Ingredients
Cupcakes (this recipe makes about 20 standard size cupcakes)
3 1/2 cups unbleached all-purpose flour
2 tsp baking soda
4 tsp ground cinnamon
4 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup (16 tablespoons) unsalted butter, melted
1 cup packed dark brown sugar
1 cup molasses
2 large eggs (room temp)
1 cup water

Instructions

Preheat the oven to 350°F. Line a cupcake pan/muffin tin with paper liners.
Combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
In a large bowl, whisk together the melted butter, brown sugar, molasses, and egg.
Add 1/2 cup of the water to the melted butter mixture, then half the dry mixture, and stir. Add the remaining water and dry mixture, stirring until thoroughly combined.
Scoop the batter into the prepared pan.
Bake the cupcakes for 20 to 22 minutes, until a toothpick inserted in the center of one comes out clean. Remove the cupcakes from the oven, and transfer them to a rack to cool completely.
Frost with Cinnamon Cream Cheese Frosting (below) and top with a gingerbread cookie.
Smile and enjoy the holidays!

Cinnamon Cream Cheese Frosting
8 TBSP unsalted butter (room temp)
12 oz. cream cheese (room temp)
8 cups powdered sugar
1/2 tsp vanilla extract
1 tsp cinnamon (or to taste)

Combine all ingredients with a mixer until light and fluffy.
Spoon into a pastry bag and pipe onto cupcakes or use a knife to spread the frosting onto each cupcake.

bread · Holiday · pumpkin · Recipes

Rolling into Thanksgiving!

November 26, 2019 Floured ApronLeave a comment

Is it really November 26? I’m feeling very behind on all holiday things. Anyone else? This past weekend, Carrie and I drove to NC to see a concert put on by Carrie’s broadway idol, Jessica Vosk. It happened to be near Hannah’s place so, as a big bonus, we got to see Han too! It was a great trip! Brunch, wedding venue tour, concert, met Jessica Vosk, hot yoga and avocado toast. Super quick and fun trip! It was a little easier to leave this time because Hannah’s coming home for Thanksgiving!

Usually, when November 1st hits, I’m knee deep in Pumpkin Roll making. Not this year. I don’t know why but I hadn’t made any until today. Time has definitely snuck away from me and here it is the week of Thanksgiving and I’m cramming in some Pumpkin Rolls.

I told Hannah and Carrie this is their year to learn to make them while Hannah’s home. They’ve always enjoyed the scrumptious treat but never really spent time making these with me. I want them to know how so they can keep this annual tradition alive for years to come.

I learned how to make Pumpkin Roll from my mom and grandma and have always associated it with Thanksgiving because it’s usually part of the dessert line-up. I love it! Pumpkin Roll is delicious and classic and it’s a dessert that can be made weeks or months in advance and stored in the freezer. It’s actually much easier to slice while it’s frozen! It also makes a wonderful gift.

You don’t need many ingredients but you do need space and dedicated time and patience. Don’t be intimidated by the rolling. I’m going to share some of my tricks with you and you’ll see how easy it is.

Fresh, seasonal ingredients make for a perfect cake. Eggs (these are from Harvest Bell), sugar, vanilla, pumpkin purée, all-purpose flour, baking soda, baking powder, salt and pumpkin pie spice.

Prep your pans! I use jelly roll style pans. I line them with unbleached parchment and give them a quick spray with oil to be sure they don’t stick. It’s not pretty but it gets the job done.

Start by beating the eggs, sugar and vanilla until nice and thick. Can we talk about the color of those eggs for a second? Beautiful!

Add the pumpkin purée (mine is homemade from pie pumpkins I got from Martha’s Farm) then add the dry ingredients.

Pour the batter into prepared pans. I’m making a double batch. One plain and one with pecans. Please add pecans! Just chop them and sprinkle them on top before baking. My sweet Daisy Mae is there to make sure I get it right! 🙂

Pop them in the oven and clean up your mess. You could also have a cup of coffee or glass of wine. Yeah, do that! These only bake until the top springs back when touched. If you bake it too long, there’s a chance it will crack when you roll it.

Here’s where I have some advice on the rolling. For years, I flipped these things out onto a towel covered with powdered sugar. There was always a dust cloud of sugar and it went EVERYWHERE! Also, the whole process made me nervous–would the cake come out of the pan, would it crack, would I miss the towel??!! Enough of that! I adopted a new technique a few years ago and it much less messy and more calming for the baker!

I get a larger cookie sheet ready by turning it over and covering it with a tea towel. I use my handy dandy powdered sugar sprinkler jar to sprinkle sugar right on top of the pumpkin roll when it comes out of the oven. Then I put the towel and cookie sheet on top and gently invert it. Remove the pumpkin roll pan and parchment and roll up the hot cake. Let it cool completely in the towel on a cooling rack. Cotton tea towels work best.

When the Pumpkin Roll is cool, make the filling which is simply cream cheese, butter, powdered sugar and vanilla whipped up with a mixer until creamy and fluffy.

Gently unroll the cake and spread the filling to cover the cake. If your cake cracks, do not panic. These things are very forgiving. Keep spreading the filling and move to the next step.

Roll her back up nice and tight. It’s best to do that right onto a piece of plastic wrap then sprinkle a little more powdered sugar over the roll and wrap the whole thing tightly in the plastic then in foil. Stick it in the fridge or freezer for several hours to set up.

When you’re ready to serve, simply slice to your desired thickness. I like to slice mine in about 1″ slices. It’s so pretty and always tastes amazing!

For me, Pumpkin Roll is about the memories I have of Thanksgiving. I miss those big family gatherings. Due to all sorts of family changes, it’s hard to keep everything the same. That’s one of the many things I love about food. It can give all the feels, bring back nice memories and create new experiences.

Maybe next year Hannah and Carrie will make this for me! Until then, I’m ready to get going on preparing one of my favorite meals of the year. I have much to be thankful for! Safe travels if you’re traveling and enjoy time with all those you’re with. Happy Thanksgiving!

From the heart,
Shannon

Pumpkin Roll
Ingredients
Cake
3/4 cup unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 TBSP pumpkin pie spice
1/4 tsp salt
3 large eggs
1 tsp pure vanilla extract
1 cup granulated sugar
2/3 cup pure pumpkin puree
Choppped pecans, if desired (highly encouraged!)

Filling
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 TBSP butter, softened
1 tsp vanilla extract
1/4 cup powdered sugar (optional)

Instructions
1. Preheat oven to 375 degrees F. Line a 15 x 10-inch jelly-roll pan with parchment paper and spray with non-stick cooking spray.
2. In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt. In a large bowl with an electric mixer, beat eggs, vanilla and sugar until thick. Add in pumpkin and mix to combine. Stir in flour mixture. Spread batter evenly into prepared pan. If adding pecans, sprinkle those on top.
3. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen then sprinkle the top with powdered sugar and invert cake onto a larger cookie sheet covered with a tea towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool completely on wire rack.
4. In a medium bowl, beat cream cheese, powdered sugar, butter and vanilla until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Roll cake as tightly as possible. Wrap in plastic wrap then foil and refrigerate at least one hour.

Store prepared Pumpkin Roll in the fridge for up to 5 days. You can also store in the freezer for up to one month. Remove frozen Pumpkin Roll and slice in 1″ slices and serve at room temperature.

If you want to double the recipe, it’s about 3 cups of batter per pan.

Category: Holiday

Thanksgiving 2020

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King Cake

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Gingerbread Cupcakes

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Rolling into Thanksgiving!

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