Thanksgiving Dinner in a Cake, Kind of My Ode to the Cherpumple

 

A few days ago, I was contacted by Girls on the Grid for a Thanksgiving Day recipe round-up. They asked "what is your favorite Thanksgiving Day dish, and do you have a recipe to share for it?"

Since I couldn't decide on just ONE, I tried to cover all the bases, and this cake was born. In it, I used several components of a traditional Thanksgiving Day meal and created something fairly non-traditional. To some, this might look and sound like an atrocity, but it tastes really delicious. As the title of this post states, it was inspired by the Cherpumple. Thank you, Charles Phoenix!! :)

Layer one: APPLE and CREAMED CORN cake. I combined applesauce and creamed corn, and a few standard holiday spices: cinnamon, nutmeg, ginger.

Brushed the layer with a syrup I made from Wild TURKEY, corn syrup, & vanilla.

Then I spread a layer of CHESTNUT buttercream over that....

Then next was a layer of YAM and PUMPKIN cake (sorry, no photo). This layer was also flavored with cinnamon, nutmeg, and ginger, with some clove as well. Used brown sugar in this recipe.

The cake layer was also given the Wild TURKEY treatment.

I topped this layer with CRANBERRY buttercream.

Ah yes, and then there is the pecan pie layer. Yes. That is a whole pecan pie sitting on top of the cake we have constructed so far... The pie was topped more Wild TURKEY and then some CHESTNUT buttercream over it.

Then a layer of PEA and MASHED POTATO cake. Followed by another round of Wild TURKEY syrup and then the CRANBERRY buttercream again.

So that's apple, corn, yam, pumpkin, chestnuts, turkey, cranberry, pecan pie, peas, and mashed potatoes! Alas, there's no gravy or ham, or bacon :( in there, but still quite a meal!!

Recipe to come... look for it this week on the Girls on the Grid website and here on this website! Happy Thanksgiving week, everyone. Be safe!

Pumpkin & Caramel Cake with Pumpkin Buttercream Frosting

Pumpkin & Caramel Cake:

3 1/2 cups all-purpose flour, sifted before measuring

2 teaspoons baking powder

1 cup (2 sticks) butter, softened

1 cup granulated sugar

1 cup dark brown sugar

6 eggs

¾ cup canned pumpkin

½ cup heavy cream

1 teaspoon vanilla extract

   

Preparation:

Preheat oven to 325°. Prepare 2 9-inch layer cake pans (butter and line with parchment). 
As you can see, I made cupcakes from this batter.

Sift the sifted flour and baking powder together. Then cream the butter and sugars together and add the eggs, one at a time, mix well after each egg. In a small bowl, pour the cream into the pumpkin and then stir in the vanilla. Add in the flour mixture, a little at a time, alternately with the pumpkin mixture, beginning and ending with flour mixture. Stir well after each addition, but do not beat. Pour the batter into prepared cake pans. Bake in a preheated 325° oven until the cakes spring back when lightly touched (about 35ish minutes). While you are waiting for the cakes to cool, you can prepare the frosting and the syrup.

So for the frosting, I will give you a nice recipe to complement the cake, but it is not my signature buttercream—that is top secret. To get the same buttercream, you have to buy it from me. For the cupcakes I made, I didn’t use any spices in the cake or in the frosting because I will be posting a recipe for another pumpkin cake next week that uses cinnamon, nutmeg, clove (all the fall stuff). 

Pumpkin & Orange Buttercream:
2 sticks of unsalted butter at room temp
1/3 c. pumpkin puree
2 Tbs orange juice
1/2 tsp orange extract
1 tsp vanilla or brandy
1/2 tsp. salt
2 lbs. confectioner’s sugar
1 Tbs. meringue powder

Cream the butter with the pumpkin. Slowly add sugar until the buttercream holds together (it will separate from the pumpkin at first). Add the juice and extracts/liqueurs and the meringue powder. Add more sugar if needed. Frosting should be piping consistency so that it holds up at room temperature. 

Syrup (oh so important!!)
To make the syrup, use about 1 1/2 cups of sugar and 1/2 cup of corn syrup, and 1/2 cup orange juice, bring to a simmer and let reduce. Then add a little triple sec (1 Tbs) and stir. Set aside and let cool.

When the cupcakes or cake has cooled, poke each cake (or the layers) with a fork, and brush the syrup over the layers. If you are torting the cake, use a knife or a leveler to cut the cake first, and brush the layers as you are building the cake. The fork poking really gets the syrup into the cake and keeps it soooo delicious even a few days after you make it!

 

I like to always fill my cupcakes with a filling (either a filling I make extra or the frosting I am using). In this case, I used the frosting to fill them.

Stay tuned for more fun pumpkin recipes. Two weddings coming next weekend! xo

A Lighter Way of Thanks…

Thanksgiving is just a few days away--the day when eating until it hurts is acceptable and customary. It's the holiday that kicks off a season of parties, eating, and for most of us, inevitable weight gain. To combat this, I thought I would post some recipes I received via email from the Wellspring Academy for Weightloss. Laurel Hudson is their Culinary Instructor and she has put together a nine piece menu--from appetizer to dessert, side dishes to the turkey entree--that has less than 600 Calories per serving. All of the following recipes and images are provided by Laurel Hudson:

Herbed Turkey Breast
Yield: 4 servings- 4oz per person
Ingredients:
1 pound fresh lean turkey breast; boneless and skinless
1 container poultry blend of fresh herbs- Thyme, Rosemary, Sage and Basil
1 clove of garlic, minced
Freshly cracked pepper
Salt, to taste
1 tsp chicken bouillon powder
Pam spray
8 sheets of parchment paper



1. Preheat oven to 400 degrees.
2. Spray one side of each piece of parchment paper with Pam.
3. Lay a turkey breast on four of the sheets of parchment paper.
4. Sprinkle the garlic evenly over the turkey breasts.
5. Lay a few pieces of whole herbs on top of the turkey breasts.
6. Season with salt and pepper to taste.
7. Sprinkle with ¼ tsp bouillon each, evenly.
8. Place the other piece of parchment paper, sprayed side down, on top of the turkey breast.
9. Fold all the sides into a square, and staple the corners and anywhere else that is loose.
10. Place the parchment packets on a baking sheet.
11. Bake in the oven for 15-25 minutes, or until the internal temperature is 165 and the juices run clear.
12. To serve, gently cut into the top piece of paper and open, and then remove the herbs and each from the packet.

Approximate Nutritional Information: 105 calories/0.5g fat per serving

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Turkey Gravy
Yield: 8 servings of 2 tbsp each
Ingredients:
1 cup Fat Free Chicken or Turkey Broth, low sodium if possible
1 package turkey gravy mix
1 tbsp fresh poultry blend herbs (sage, rosemary, thyme, etc)
1 tsp Molly McButter granules
Freshly cracked black pepper, to taste

1. Combine the gravy mix, broth, and herbs in a small pot, and whisk until dissolved.
2. Bring to a boil then reduce heat and let simmer for 1 minute.
3. Remove from the heat and stir in butter granules and pepper to taste.

Approximate Nutritional Information: 13 calories/0.3g fat per serving



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Rosemary Garlic Mashed Potatoes
Yield: 6 servings
Ingredients:
1 large potato
1 bag frozen cauliflower florets (or 4 cups fresh cauliflower florets)
¼ cup fat free plain Greek yogurt
1 tsp Molly McButter butter granules
1 tsp fresh minced rosemary, or to taste
1 pinch nutmeg
2 tsp chicken bouillon powder
1 clove garlic, minced
½ tsp butter extract
Salt to taste
Freshly cracked black pepper, to taste
Butter spray (optional)

1. Wash and peel the potato.
2. Dice the potato, and place in the microwave in a small bowl.
3. Microwave for 5-10 minutes, or until tender.
4. Steam the cauliflower as directed on the package.
5. Add the potato and cauliflower florets to a food processor.
6. Add in remaining ingredients except the butter spray.
7. Process until smooth.
8. Season to taste with salt and pepper, and spray with butter spray if desired.

Approximate Nutritional Information: 54 calories/ 0.1g fat per serving

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Stuffing
Yield: 8 servings
Ingredients:
6 slices whole grain light bread (about 45 calories per slice)
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped mushrooms
1 cup shredded butternut squash
1 cup shredded zucchini
2 cups College Inn White Wine & Herb Culinary Broth (or any low-fat/fat-free flavorful broth)
½ cup egg beaters
1 tbsp Molly McButter granules
1 tbsp chicken bouillon powder
2 cloves garlic, minced
1 tbsp fresh minced poultry blend of herbs (thyme, rosemary, sage, basil, etc)
2 tsp dried sage
1 tsp dried rosemary
½ tsp dried thyme
2 tbsp apple cider vinegar
Salt and freshly cracked black pepper to taste
Pam spray

1. Lightly toast bread to dry out, or leave out overnight to stale.
2. Preheat oven to 350 F.
3. Spray a medium sized baking dish with Pam, and set aside.
4. Cut bread into ¼ inch cubes, and add to a large mixing bowl.
5. Chop or shred (use a box grater) all the veggies into small pieces.
6. Get a large sauté pan, and spray lightly with pam.
7. Heat up sauté pan, and add all the veggies.
8. Cook for about 8 minutes, or until golden and beginning to soften.
9. Add the broth and herbs, and cook until veggies are almost soft, about 5 minutes.
10. Remove the pan from the heat, and stir in the butter granules.
11. Place the pan in the freezer to cool down slightly for 5 minutes.
12. Stir in egg substitute and vinegar and then pour everything in pan over bread cubes in mixing bowl.
13. Gently fold the bread into the liquid vegetable mixture, and then scoop into baking dish.
14. Cover the dish with foil, and bake in the oven for 20 minutes.
15. Remove the foil, and fluff the stuffing with a fork, and bake the stuffing for 15 more minutes.

Approximate Nutritional Information: 75 calories/ 0.5g fat per serving

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Green Bean Casserole
Yield: 8 servings
Ingredients:

1 can condensed healthy request cream of mushroom soup
½ cup skim milk
1 tsp light soy sauce
Pinch of freshly ground black pepper
6 cups frozen French style green beans
1 medium onion, chopped into thin strips
1 tbsp dried minced onion
10 mini Sour Cream & Onion Quakes, crushed
Pam

1. Preheat the oven to 350 degrees.
2. Spray a casserole dish lightly with Pam.
3. Sauté onions until tender.
4. Stir In the green beans.
5. Add mushroom soup, milk, black pepper, and soy sauce to green beans.
6. Stir in to mix.
7. Pour into casserole dish.
8. Bake for 20 minutes.
9. Top with crushed Quakes and dried minced onion, and spray top lightly with Pam.
10. Place back in the oven for 10 minutes, or until topping is golden.

Approximate Nutritional Information: 67 calories/ 1.2g fat per serving

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Cheesy Biscuits
Yield: 4 dozen biscuits
Ingredients:
2 scallions, chopped
2 tsp garlic powder
8oz fat free shredded cheddar cheese
2 cups low-fat buttermilk
1 package cheese sauce mix
5 cups Reduced Fat All Purpose Baking Mix
2 tbsp reduced fat parmesan cheese
¼ cup egg beaters
Pam
Butter spray
Salt and pepper to taste

1. Preheat oven to 350 F.
2. Spray a large baking pan with Pam and line with parchment.
3. Add the shredded cheese, chopped scallions, garlic powder, salt, pepper, cheese sauce mix, parmesan, and buttermilk, then stir until combined.
4. Gently stir in the baking mix, and drop by rounded tablespoon onto the sheet pan, making 4 dozen biscuits total.
5. Brush with egg beaters.
6. Bake 15-20 minutes or until golden brown.
7. Spray each with butter spray, and serve warm.

Approximate Nutritional Information: 62 calories/ 0.9g fat per biscuit

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Whole Berry Cranberry Sauce
Yield: 10 servings
Ingredients:
12oz bag whole fresh or frozen cranberries
1/3 cup granulated Splenda
½ cup light cranberry juice
1 lemon, juiced
Pinch of salt
Directions:
1. Place all the ingredients in a medium sized pan.
2. Bring the contents to a boil over medium heat.
3. Once boiling, reduce the heat to a simmer, and cook for 10 minutes (just until cranberries burst; any longer and they will become bitter).
4. Taste and adjust the seasonings as needed.
5. Refrigerate the sauce for several hours, or until thickened and cooled.

Approximate Nutritional Information: 21 calories/0g fat per serving

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Sweet Potato Pie
Yield: 8 servings
Ingredients:
1 large sweet potato
3 cups cubed butternut squash
2/3 cup egg beaters
1/3 cup nonfat vanilla soymilk
1/3 cup sugar free maple syrup
1 tsp cinnamon
½ tsp pumpkin pie spice
¼ cup granulated Splenda
2 tsp vanilla extract
½ tsp butter extract
½ tsp molasses
½ tsp salt
1 cup mini marshmallows
Pam spray

1. Preheat oven to 350 F.
2. Wash and peel the sweet potato and the butternut squash.
3. Dice each into 1/4” cubes, and remove the seeds from the squash.
4. Microwave in a small bowl for 6-10 minutes, then let sit in microwave for an additional 5 minutes.
5. Place squash and sweet potato in a food processor and process until mostly smooth.
6. Add all remaining ingredients except marshmallows and Pam to the food processor and process again until combined.
7. Lightly spray a medium baking dish with Pam.
8. Pour mixture into pan and evenly spread out.
9. Bake for 30-50 minutes, or until very soft.
10. Sprinkle marshmallows on top, then bake 3-5 more minutes, or until marshmallows are beginning to brown.
11. Allow to cool slightly, and then serve!

Approximate Nutritional Information: 84 calories/0g fat per serving

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Pumpkin Pie
Yield: 12 servings
Ingredients:
(Crust)
2 cups Fiber One Original cereal
2 tbsp light butter spread (such as Brummel & Brown Yogurt Spread)
¼ cup granulated Splenda
¼ cup unsweetened applesauce
1 ½ tsp pumpkin pie spice

(Filling)
15oz can pure pumpkin
12oz can fat free evaporated milk
2/3 cup egg beaters
1 cup granulated Splenda
¼ cup sugar free maple syrup
1 tbsp pumpkin pie spice
½ tsp cinnamon
½ tsp salt
1 tsp vanilla extract
½ tsp butter extract
½ tsp molasses
Pam spray
Cool Whip Free for topping, optional

1. Preheat oven to 350 F.
2. Spray a pie pan lightly with Pam.
3. In a food processor, grind up cereal until it looks like crumbs.
4. Add in the butter, applesauce, Splenda, and spices, and process until combined.
5. Press crust mixture evenly into the bottom of the baking dish with your hands.
6. Bake the crust for 10 minutes, and then let cool in the freezer for 5 minutes.
7. Combine the filling ingredients in a large bowl; the pumpkin, milk, egg beaters, Splenda, syrup, pumpkin spice, cinnamon, salt, molasses, vanilla and butter extract, and whisk until smooth.
8. Pour filling into crust, and bake in the oven for 45 minutes, or until the center is set.
9. Let cool, then place in the refrigerator for several hours or overnight if possible.
10. Keep refrigerated until serving, and then cut into twelve slices and top with thawed cool whip if desired.

Approximate Nutritional Information: 74 calories/1.3g fat per serving

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A Happy, Safe, & Healthy Thanksgiving to all. xo

Specialty Cakes Lately…

I have had the opportunity to do a few more specialty cakes lately, so I am posting some pictures with some remarks about them, & recipe to make your own piping gel. Enjoy!

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The first cake is a submarine cake I did for a bride in Elk Grove. She wanted to surprise her husband, and this served as his groom's cake. He had served on the Cincinnati 392 submarine and asked that I try to capture one moving through the water.

The cake itself was mocha flavored with a mocha filling. Decorated with buttercream and fondant. For the water effect, I used blue-colored piping gel. You can purchase piping gel, but I had everything I needed to make it. Below the pictures, I am supplying the recipe I used.


Here is the base with the filling.


Looks like a giant ice cream sandwich...


I then crumb-coated the cake with buttercream, covered the vessel portion in gray fondant, and began on the water.




Then I made a paint from vodka and luster dust to brush on the cake to give it a "metal" effect.



Piping Gel for Water
2 cups corn syrup
1 large envelope of fruit pectin
3 Tbs mixture: 2 Tbs water + 1 Tbs lemon juice
Bring water & lemon to a boil then add pectin. Dissolve the pectin in the mixture, then add to corn syrup in another saucepot. Allow to heat thoroughly and mix, but do not bring back to a boil. Mixture will thicken/gel as it cools. From there, you can color it as you wish with food coloring paste. Piping gel is also useful in thinning buttercream to pipe through very narrow piping tips.

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The cakes below were for the Safely Out Celebration Event. These cakes were sheet sized and placed on wooden boards for support. The green cake was chocolate with chocolate filling, and the red cake was vanilla with vanilla bean filling. The actual "Need Help" sign was pumpkin cake. The cakes were iced with buttercream frosting and the letters of the door signs were cut out of fondant.










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The last cake was done for a military family. I was so happy/proud to do this cake. It was sort of a wedding cake, as they had actually gotten married earlier, but were just now celebrating because of the soldier's return home from serving in the Middle East. When I delivered the cake, I got chills upon seeing the "Welcome Home" banner hanging over the porch. I spent a lot of time on this cake and got pretty emotionally attached. I was proud of both the flavors of the cake and the way it looked when I was done.









The bottom layer was lemon with raspberry buttercream, the middle layer was white with lemon curd, and the top layer was chocolate with chocolate fudge filling. I used wooden supports through the cake so that it would be stable. The entire cake was crumb-coated with buttercream and then covered in fondant. Different patches of fondant were placed on the layers to give it a camouflage look and I also used the colored fondant to make the beads placed around the layers. I brushed corn syrup over everything to make the cake look shiny. The dog tags were made out of butter cookies and covered with fondant and the metallic paint I described earlier in the post. The bow on the back was made from a blend of the three fondant colors.

Do you Have the Best Pumpkin Dessert Recipe? It's That Time Again!

The Cosumnes CSD GIANT Pumpkin Festival is looking for your best Pumpkin Dessert Recipe! Contest rules and entry form are attached. Finalists will compete on Sunday, October 4, 2009 at the GIANT Pumpkin Festival at Elk Grove Regional Park.

Winners of the best Pumpkin Dessert Recipe will receive:
First Place: $350
Second Place: $100
Third Place: $50

All entries must be received by Monday September 21, 2009.

Here are the rules of the contest directly from the press release: Recipes for the CSD GIANT Pumpkin Festival of Elk Grove Best Pumpkin Dessert Recipe Contest 2009 must be original and specify the use of fresh or canned pumpkin. The recipe contest encourages the use of pumpkin as a key ingredient; and fresh ingredients where appropriate.

All recipes will fall under the “Best Pumpkin Dessert Recipe” category.
Contestants may submit one entry per person. Each entry must be submitted typewritten and in recipe format. Recipe format lists ingredients in order of use with amount/quantity, followed by the step-by-step method of preparation.

All entries must be received no later than September 21, 2009. Entries can be received via postal mail or e-mail (the contact information is listed on the official entry form). All recipes submitted as entries become the property of the CSD GIANT Pumpkin Festival of Elk Grove. By entering the contest, all participants consent to the commercial use of their name, picture, likeness and recipe for advertising and publicity purposes without further compensation.

A team of judges will consider qualifying entries. They will select 10 finalists. Notification and details of finalist participation will be made by September 25, 2009. A certification of recipe originality will be required from each finalist.

Finalists must participate personally in the on site recipe contest to be eligible for prizes.

On October 4, 2009, completed dishes will be brought to the CSD GIANT Pumpkin Festival of Elk Grove to be judged by a panel of three to five local chefs, celebrities and/or food experts.

Entry must be submitted ready to serve between 9:30 am and 10:00 am on October 4, 2009. Final judging will take place at the festival promptly at 10:00 a.m. at the Safeway Pumpkin Pavilion. Selection of the judges is at the sole discretion of the CSD GIANT Pumpkin Festival of Elk Grove Committee.

Entry must serve at least 6 people. Finalists must provide the ingredients necessary for their recipes to produce their final entry.

There are no heating or cooling facilities at the CSD GIANT Pumpkin Festival of Elk Grove.

The basis for judging will be ease of preparation, flavor, texture, creativity, appearance and the use of pumpkin. The decision of the judging panel is final and binding.

Winners will be announced on the stage at the Safeway Pumpkin Pavilion at 1:30 p.m. on Sunday, October 4, 2009. Prizes for the CSD GIANT Pumpkin Festival of Elk Grove Best Pumpkin Dessert Recipe Contest are offered only to those finalists who participate in the final judging on October 4, 2009. Prizes will be awarded to first, second and third place. First prize: $350 and the First Place Ribbon. Second Prize: $100 and the Second Place Ribbon. Third Prize: $50 and the Third Place Ribbon. All taxes are the sole responsibility of the winners.

Winning recipes will be published online at www.yourcsd.com.

Entries may be emailed to: pumpkinfestivalrecipes at csdparks dot com
Or mailed to: Pumpkin Recipe Contest, Cosumnes CSD, 9014 Bruceville Road, Elk Grove, CA 95758

If you have any questions, or for more information, please contact Beth Gegogeine at(916) 405-5634 or Timory Desalernos at (916) 405-5667.

Good luck!