Chocolate Pumpkin Pound Cake

Swirls of spiced cake with chocolate glaze

My neighbor's maple tree is wearing its glorious fall coat. If you walk by at the right moment in late afternoon, the generously leafy canopy appears to glow with golden light; like a sequined Hannah Montana in the spotlight.

Meanwhile, I've seen crocuses poking up out of lawns, and my gnarly old crabapple is blooming bright pink blossoms. Poor thing - it's getting on in years and must be easily confused by the unusually spring-like temperature. Unpredictable weather is typical for us here in St. Louis; last year at about this time we were huddling around the fireplace with our winter coats on after an ice storm knocked out our power for a few days.

Despite the freakish weather I still have fall cooking on the brain. Plus, I was inspired by Ivonne over at Cream Puffs in Venice - she's got a great idea called Magazine Mondays going. Find all those flagged recipes in your food magazine stack and get cooking!

I loved the colors in this cake - it's from Sunset magazine - I found it at Myrecipes.com.
Since I made this for a treat on Halloween night, I used my extra-dark cocoa powder in the chocolate batter (as in the Starbucks Chocolate Cinnamon Bread)- it looks great swirled with the pumpkin-orange cake.

Chocolate Pumpkin Marble Pound Cake
from Sunset Magazine, November 2003

1 1/2 cups (3/4 lb.) butter, at room temperature
3 cups sugar
6 large eggs
2 teaspoons vanilla
1 1/4 cups canned pumpkin
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup Dutch-processed unsweetened cocoa
2/3 cup buttermilk
Chocolate glaze (recipe follows)

1. In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape half the mixture into another bowl.

2. To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.

3. To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and the cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.

4. Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan. Drop half the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.

5. Bake in a 350° regular or 325° convection oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto a rack, lift off pan, and cool cake completely.

6. Pour warm chocolate glaze over the top of the cake, letting it drip down the sides. Sprinkle glaze with peanuts if desired. Let stand until glaze is set, about 2 hours, or chill about 30 minutes.

Chocolate Glaze: In a heatproof bowl or the top of a double boiler, combine 4 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, and 1 teaspoon corn syrup. Bring an inch or two of water to a boil in a pan that the bowl can nest in or in bottom of double boiler, then remove from heat. Place chocolate mixture over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.

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Special Request: Starbucks Chocolate Cinnamon Bread

Dark, moist cake with a spiced sugary topping

A and I had a girls-only shopping expedition last weekend. Her little powder-blue shoulder bag was stuffed full of gift-card loot from a recent (10 years old) birthday, so we headed off to the mall, one of my least favorite destinations in this world.

It's not that I don't enjoy shopping. I do! It's just that malls have a numbing and dumbing effect on me; I get as overstimulated and disoriented as a wayward bluejay on acid.

I must have been born without the intricate inner GPS system needed to navigate oneself in large public shopping areas, because inevitably I get lost looking for the bathroom or take a right turn out of Bath & Body Works instead of a left, finding myself miles away from the exit that leads out to the parking garage.

So it was good that A was with me. Since were focused on two stores, Limited Too and Gap, we safely pointed ourselves in their direction...right past a Starbucks counter that pulled me over like a dustball succumbing to the strong suck of a Dyson D17. I decided I really needed the fortification of a Grande Green Tea Latte (nonfat, two pump) to get me through the whole mall thing.

While standing in line, we drooled over the Chocolate Cinnamon Bread, a new addition to the Starbucks pastry array, developed by the hot Swedish-New York-Ethiopian-born chef Marcus Samuelsson.

It turns out that other food bloggers tracked down the recipe and baked it at home with good results, including Foodaphilia and Nicole at Baking Bites.

I made A very happy yesterday when I made this cake, and I have to admit it was worth a trip to the mall for the inspiration.

However, despite the word "bread" in the recipe title, be aware that this is not in any way a quick bread, but more like the dark, dense chocolate pound cake of your dreams. The crunchy spiced sugar on top is a nice touch.

Starbucks Chocolate Cinnamon Bread

From the kitchen of Marcus Samuelsson

Chocolate Batter:
3 sticks unsalted butter, at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
2 cups all-purpose flour
11⁄4 cups Dutch-processed cocoa (I used Hershey's Special Dark cocoa)
1 Tbsp ground cinnamon
1 teaspoon salt
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1 cup buttermilk
1⁄4 cup water
1 teaspoon vanilla extract
Cocoa-Spice Sugar Crust:
1⁄4 cup granulated sugar
3⁄4 teaspoon ground cinnamon
1⁄2 teaspoon Dutch-processed cocoa powder
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1⁄4 cup white decorating sugar


Preheat the oven to 350°F. Grease two 9 x 5 x 3-inch loaf pans and line the bottom of the pans with overhanging sheets of parchment paper (this will make it easier to remove the baked cakes.)

Make the Chocolate Batter: In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light and creamy, about 5 minutes. Add eggs one at a time, beating until each egg is completely incorporated before adding the next and scraping down the sides of the bowl several times.

Meanwhile in a medium bowl, sift together the flour, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together the buttermilk, water and vanilla. With mixer on low speed, alternately add the flour mixture and buttermilk mixture to butter, beginning and ending with the flour and beating just until blended. Divide the batter between the two pans, shake the pans to even the tops and set aside.

Make the Cocoa-Spice Sugar Crust: In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the decorating sugar. Sprinkle with the cocoa sugar mixture, dividing evenly. Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Let cool completely, run a thin knife around the sides to release the breads and remove from pans.

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Burger Bash: Moroccan Burgers with Harissa Mayo and Fennel Slaw

Now that's a spicy meatball...

I'm off to Portland, Oregon for a few days of food, wine and yoga. Excuse me for a second.

WOOHOO! YIPPEE! YAY!

Whew. Sorry about that. I got a little excited. I've never been to Portland, but I just have this idea that I would be happy to live there. Oh, and did I mention that the kids will be at home enjoying some extra special time with a very special aunt? It's all good.

I might even try to post from there, if I can remember to bring along all the right cords and cameras.

In the meantime, here's another burger from my grill. I just loved these - the harissa mayo is a gorgeous deep, dark saffron color and just spicy enough.

Moroccan Burgers with Spiced Carrot Fennel Slaw and Harissa Mayonnaise

makes 6 burgers
Slaw:
2 carrots, peeled and cut into matchsticks
1 fennel bulb, stems trimmed, cut into matchsticks
2 tablespoons chopped fresh mint
1 tablespoon honey
1 tablespoon fresh lemon juice
1 tablespoon olive oil
2 teaspoons ground cumin seeds
1/2 teaspoon ground cinnamon
Salt, to taste
Harissa Mayonnaise:
1/2 cup plus 1 tablespoon olive oil
2 teaspoons harissa paste
1 teaspoon ground paprika
2 cloves garlic, crushed
1 egg yolk
1 – 2 teaspoons fresh lemon juice
Salt to taste
Patties:
2 pounds ground lamb or pork
1/2 cup crumbled feta cheese
2 teaspoons kosher salt
1/4 cup chopped fresh mint
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Freshly ground black pepper, to taste
1 cup mixed baby spinach or salad greens
6 hamburger buns, split and toasted


Prepare carrot relish: Toss carrot, fennel and mint in a medium bowl. In a small bowl, whisk together the remaining ingredients; pour over carrot mixture and toss to coat.

Prepare the mayonnaise: Heat 1 tablespoon oil in a small skillet over medium heat. Stir in the harissa, paprika and garlic. Cook, stirring, until garlic becomes fragrant, about 1 minute. Set aside to cool slightly. In a medium bowl, whisk the egg while slowly dribbling in the remaining olive oil, until thickened. If mixture becomes too thick, add some lemon juice to thin it out.
Whisk in the harissa mixture until smooth; season with salt. (Harissa mayonnaise will keep 3 days, covered and refrigerated)

Prepare the patties: In a large bowl, combine all ingredients. Divide mixture into 6 portions; shape each portions into patties sized to fit the buns.

Prepare a medium-hot fire and oil grill rack. Cook patties 4 minutes per side for medium-rare.
To serve, arrange lettuce leaves on bottom buns, followed by patty, mayonnaise and slaw.


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Salty surprises

Tuscan Spiced Salt

I’ve become a Spice Girl this past month - I had the cool (I thought) idea to mix up some seasoned salts to give as gifts. I know, another Martha moment. But, listen, it was really fun, and so easy to do.

A few weeks ago, I went to Penzey’s, my all-time favorite source for fresh spices. It’s also one of the very few places that J is happy to visit with me on errand day. He just loves to find the cinnamon section, where, I kid you not, there are more varieties on display then you ever thought possible, each with their own flavor and aroma profile.

I take the top off the big jar they have available for sniffing, and he sticks his little nose right in there. Mmmmm. Then we move along to the vanilla and cocoa section for more aromatherapy before I continue on with the business at hand, which is stocking up on the freshest spices you’ll find anywhere. I usually pick up a few boxes of Diamond kosher salt while I’m at it; for some reason this brand isn’t readily available in my regular grocery store, and I prefer it over Morton’s kosher, which has smaller, less articulated flakes. (I can get a little geeky on the topic of salt, but if you find yourself curious, read this.)

I packed little jars of my spiced salts and decorated the lids with nice decorative paper, labels and ribbons. Aren't they cute?



One of my favorite creations turned out to be a citrusy, slightly spicy Tuscan-style blend. Last night I rubbed some on a boneless pork loin about 2 hours before roasting it in a 450 degree oven , and it was pretty darn good - juicy and tender.

Tuscan Spiced Salt
Makes about one cup

1/4 cup kosher salt
1 tablespoon coarse sugar, such as Demerara or turbinado
1 tablespoon red pepper flakes
1/4 cup Tellicherry peppercorns
2 tablespoons each fennel and coriander seed
2 tablespoon chopped fresh rosemary
1 tablespoon dried minced lemon peel

Put the salt, sugar and red pepper flakes in a medium bowl. Put the remaining ingredients in a small electric spice grinder or mini food processor and pulse until coarsely ground. Dump into the bowl with the salt, and mix until evenly blended. Use about 1 tablespoon per pound of pork, chicken, or beef.

Copyright (c) 2007 FamilyStyle

Chocolate Chai Snickerdoodles

Spice is Nice

Today I needed to make a batch of these cookies, because I saw them in the recipe magazine my grocery store publishes with the disclaimer that their testing panel couldn't stop eating them. That's all I need to hear; plus the recipe is simple AND they boast the wonderful name "snickerdoodle".

When I told my son what they were called as I held one out, he looked at me as if I'd just offered to give him an atomic wedgie. They're actually a very old-fashioned type of cookie that expert Nancy Baggett describes in her comprehensive book, All American Cookie, as "remarkable" for their good keeping quality and especially their texture: crisp on the outside and more chewy toward the middle as you work your way in.

Aside from their plain-prettiness, I found them a little too sweet, I mean my teeth actually hurt when I ate a few. But don't let that detail stop you from making these. I'm known for my sugar-sensitive pearlies!

Chocolate Chai Snickerdoodles
adapted from Dierberg's Everybody Cook's magazine

2 1/4 cups sugar
1 teaspoon each: ground cinnamon, ginger and cardamom
1/2 teaspoon each: ground allspice and white pepper
1/2 cup unsweetened cocoa powder
1 cup softened unsalted butter
2 eggs
2 teaspoons vanilla extract
2 1/4 cups flour
1 1/2 teaspoons baking powder



Stir together the sugar with all the spices in a small bowl; remove 1/2 cup to a pie plate on the side for dredging the cookies. Add cocoa to small bowl with sugar/spice mixture and stir to blend.

Beat butter in an electric mixer bowl until fluffy. Add the spiced cocoa mixture and beat until creamy. Add eggs and vanilla, then add flour and baking powder at low speed until combined.

Form 1-tablespoonful sized balls. Roll them in the reserved sugar mixture and arrange 2 inches apart on parchment lined baking sheets. Bake at 350 degrees 12-15 minutes. Cool in the pan for a few minutes before transfering to a rack to cool.

Makes about 3 1/2 dozen.

Copyright (c) 2006 FamilyStyle