Desserts – The Salted Table

Morning Cake with Pumpkin, & Pistachio Streusel

Vegan Pumpkin Cake w/ Pistachio Streusel

Tell me all the things you enjoy about Autumn. And don’t worry, its okay if Autumn isn’t your season. No judgement here. But maybe there’s a characteristic about it that you appreciate. The golden evening light, the leaves changing colours, cooler weather, or maybe your a pluviophile like myself and love the rainy days. Either way you feel about it, it is indeed the season I prefer over the other three.

I feel rejuvenated in Autumn. Theres a feeling of newness in the air and I breathe it in deeply. Its so much more than changing of the harvest and what makes it to your dinner table. Its a season that exudes the joy of gathering together. Gathering together around fire pits, along porch verandas and the holding of hands down neighborhood streets. Its mornings met with slow sunrises that you’ll actually get to catch if you’re a late riser.

It doesn’t have to be Autumn for me to be in the baking mood. I know some refuse to turn on their ovens during the warmer months, but I’ve never been one to say no to my cravings. Especially when that craving is for cake. A baked good who’s presence I enjoy at breakfast, lunch and dinner. Which makes this Morning Pumpkin Cake with Pistachio Streusel the perfect cake to get your Autumn baking off to a good start. And I have every intention of trying this with butternut squash, and sweet potato puree. I hope you enjoy it as much as I do.

Vegan Pumpkin Cake w/ Pistachio Streusel

Morning Cake with Pumpkin, & Pistachio Streusel (Egg-Less)

Prep: 10 minutes
Baking Time: 40-50 minutes

3-½ cups White Lily AP Flour
2-¼ cups White Granulated Sugar
2 teaspoons Baking Soda
3/4 teaspoon Baking Powder
1 teaspoon Kosher Salt
2 tablespoons Pumpkin Spice
1 teaspoon Vietnamese or Saigon Cinnamon
2-¼ cups Canned Pumpkin
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
1 cup Coconut Oil
⅔ cups Lactaid Milk
1 teaspoon Rice Wine Vinegar

Pistachio Streusel
6 tablespoons chilled unsalted butter, chunked
1 1/2 cups White Lily AP Flour
1/2 cup dark brown sugar
Heavy smidge kosher salt
1/4 cup chopped pistachios

METHOD:
1. Streusel: combine all the ingredients together in a bowl. Coat the butter with the dry mix. Smush the butter between the side of your index finger and thumb while mixing it into the dry ingredients until you have a crumbly mix. Be careful not to over mix. Place back in the fridge while you make the cake.

2. Preheat oven to 350ºF. Grease the bottom of a 9 inch cake pan or two 9 x 5 inch loaf pans. If you use the 9-inch pan, there will be extra batter left. Make muffins with it, or refrigerate it up to 3 days.

3. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, and pumpkin spice. Add pumpkin, oil, extracts, milk and vinegar to flour mix. Fold gently until just moistened. Be careful not to over-mix.

4. Spoon batter into the pan/s, cover the top evenly with the streusel. And bake for 45–50 minutes or until a toothpick inserted in the center of a loaf comes out clean.

5. Allow bread to cool in the pan/s on a wire rack for 15 minutes. Turn the cake out onto a cooling rack. Cool completely before slicing.

Vegan Pumpkin Cake w/ Pistachio Streusel
NOTES:

I’ve only tried this recipe with the ingredients listed, so I can not promise you that substitutes will yield the same product that I was happy with. If you do try substitutes, and you’re happy with the results, please return to leave a comment and let others know.

Bulleit Bourbon Banana Curd

The first time I made The Faux Martha’s Banana Curd, I knew it wouldn’t be the last time. It took no time to make and it was pure unadulterated joy in a jar if you know what I mean? So this week when I realized the bananas on the counter wouldn’t be consumed in time, it only seemed natural to revisit this recipe again. But I wanted to do something slightly different this time – I wanted to up the ante, so the addition of bourbon only felt right. I enjoy how cooking with alcohol can transform what you’re making into something a little more magical than what you started with. And bourbon is one of the alcohols that I enjoy adding to my desserts. I think you’ll enjoy this addition to an already delicious fruit spread/topping.

I didn’t eat a lot of bananas growing up because they made me itch, but if they were cooked in something, it didn’t seem to bother me as much. I talked about this allergy in the previous grape vinaigrette post, check it out. My most familiar memories of banana creations growing up was my mom’s warm banana pudding. (yes, I said. “Warm.”)

banana curd, black bloggers, food photography, the salted table, nashville personal chef, banana curd

Do you remember walking in the house as a kid and the smell of something sweet caught your attention with the first squeak of the front door? Your feet landed across the threshold and you knew something good was happening, and you completely forgot that dinner had to precede your destiny with that slice of cake or pan of brownies. Your eyes swelled with anticipation and your nostrils were intoxicated by the heavenly aroma. And sometimes my mom would make me a small separate one with no bananas, just cookies, banana cream, french vanilla pudding and cool whip. Every bite inspired another sigh of joy that it was in my hands and entertaining every taste bud.

I often tell people about this dessert and I see the look of wonder in their eyes at the thought of warm banana pudding, but you shouldn’t second guess it. It’s amazing…well, at least to my family. But I digress, let’s make some boozy curd. If you really enjoy banana desserts, I’m sure this will make it to your top ten of delicious things to make for friends and family, your co-workers if you actually like them? (I, kid! :-)) I’m also contemplating a cocktail to make with this creamy goodness, so stay tuned for that!

Bulleit Bourbon, banana curd, dessert recipes, food photography, black chefs, pastry chef, nashville food bloggers

Bulleit Bourbon Banana Curd

Yields: 2 1/4 cups

3 over ripened bananas (smashed)
6 tablespoons unsalted butter
3/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract (Nielsen-Massey)
1/4 teaspoon kosher salt
4 egg yolks (large eggs)
1/4 cup Bulleit Bourbon Whiskey

Method

1. Smash your bananas in a bowl using a fork until you obtain a lumpy and creamy consistency. Yes, we’re talking bananas so the contradiction of lumpy and creamy works here. 🙂 Set aside.
2. Whisk your egg yolks in a separate bowl and set them aside.
3. Over medium-high heat in a 1.75 qt sauce pan, melt the butter first, then add your sugar, lemon juice, kosher salt & vanilla. Allow to cook for about 3 minutes until you achieve a smooth sauce and the sugar has fully dissolved.
4. Add your smashed bananas, stirring constantly, allow sauce to cook for about 4 minutes and mixture starts to bubble.
5. Remove about 1/4 cup of the hot banana sauce into the eggs, but you have to whisk it in quickly or else you’ll have scrambled eggs. Then you’ll have to crack more eggs and try it again.Pour the egg mixture back into the sauce pan, once again, whisking quickly to combine the ingredients. Add bourbon.
6. Allow sauce to cook for about 3 to 4 more minutes until the mixture becomes slightly transparent when coating a spoon. Taste to see if the bite of the alcohol has cooked out or if you want it a little on the boozy side, your good to go!
7. Transfer to blender, food processor or use a beurre stick to puree the mixture until smooth. I transferred it to my favorite Weck jars and store it in the fridge up to 3 weeks.

Banana Curd, Bourbon Banana Curd
This recipe would make a great gift for your foodie friends, a baby shower, housewarming etc. A dollop goes great in your acai bowl, granola cereal, oatmeal, a smoothie or nestled between two scoops of your favorite ice cream. The options are endless and I intend on coming back with a cocktail for you so there’s that!

Recipe adapted from The Faux Martha dot com

SaveSave

Pecan Pumpkin Butter Biscuit Cinnamon Rolls

Williams-Sonoma Pecan Pumpkin Butter, Williams-Sonoma Recipes, Cinnamon Rolls, Dessert The lack of cold weather this season put a little damper on what I perceived to be the idea Christmas. The warmth and sunshine just didn’t feel like the Christmas mornings I was familiar with in years past. But I guess holidays can’t always be picture perfect. The Christmas decor in our neighborhood is slowly finding its way back in to the attics and basements where it will nest for the next three-hundred and forty-nine days or something like that.

Pecan Pumpkin Butter Biscuit Cinnamon Rolls

Pecan Pumpkin Butter Biscuit Cinnamon Rolls
Breakfast in our home took shape in many different formats. One of your first options was to choose from the three or more different types of cereals in the cabinet, we could send dad out to grab breakfast sandwiches from the nearest drive-through, or mom had just enough energy after long hospital shifts to cook grits, sausage patties, and hard scrambled eggs…and Pillsbury biscuits, but don’t judge her, we loved it. But as I got older and my palate began to mature and I became so much more aware of all the things other people were eating for their morning meal. The fact that I discovered lox, bagels and the schmear so late in life often makes me sad but I’m sure that has been remedied by my glutinous consumption of it since the discovery.

Pecan Pumpkin Butter Biscuit Cinnamon Rolls

All this talk of breakfast and I almost forgot why we’re here and that’s to discuss these pumpkin butter biscuit cinnamon rolls (go ahead, take a moment to drool). There was a period last year when I became consumed with the variety of things I was able to do with biscuit dough. One just has to be imaginative and be willing to screw up a few batches to find out what works and doesn’t work. My counter tops have seen the demise of many-a-biscuit from pimento-cheddar, cinnamon streusel with Nutella and roasted turnip and thyme. This recipe creation randomly occurred one morning when I was trying to think of ways in which to use my pumpkin butter from Williams-Sonoma, every time I teach a cooking class there I’m always grabbing something, I blame my mom for that impulse gene. And might I remind you that it was right before Thanksgiving so pumpkin anything for breakfast just felt right.

Pecan Pumpkin Butter Biscuit Cinnamon Rolls

While this is a very simple recipe, keep in mind that you do not want to overwork your biscuit dough or your rolls will be tough. I learned that while doing the first batch but I also wanted a tight roll, but clearly I kneaded and rolled one too many times while trying to achieve this so word to the wise – take it easy. They should still be on the moist side, and keep flour near to keep from sticking too much to your work surface and hands, best of luck and tweet me questions – @thesaltedtable!

Pecan Pumpkin Butter Biscuit Cinnamon Rolls
Pecan Pumpkin Cinnamon Rolls

4 cups unbleached, AP flour (White Lily, preferably)
2 1/2 Tablespoons Baking Powder
3 teaspoons kosher salt
1 stick of chilled unsalted butter, diced
2 cups cold full-fat buttermilk plus more

Filling:
You can use 1 jar of the Williams-Sonoma Pecan Pumpkin Butter for your filling or make your own. A can of Libby PURE Pumpkin Puree will work just fine.

You’ll need:
1/2 cup pumpkin puree
1/2 dark brown sugar
1 tsp pure vanilla extract
1 tsp kosher salt
2 tablespoons unsalted butter, melted

Topping:
1 cup powdered sugar
1 tablespoon fresh lemon juice
3 Tablespoons whole milk

Method
1. Preheat your oven to 425 degrees. Rub one tablespoon of butter inside of a large cast-iron skillet or a 9×13 metal pan. set aside.

2. whisk your flour, salt, baking powder together, cut the butter into the flour mixture using your fingers until the mixture is crumbly and the nothing is larger than a kernel of corn. Make a well in the middle of the bowl and add your buttermilk. You will have to determine how much liquid you need which is why I say “plus more’ in the ingredient list. Biscuits aren’t the easiest thing to interpret because you just have to get in there and be confident, it’s an art and a little science (wink). So you need to determine if your dough is still dry, add a few splashes of buttermilk at a time so that you don’t overdo it but there should no dry ingredients left.

3. Dust your work surface with a little flour and pull the dough on to the table. Dust the top of your dough ball with a little more flour. Gently pat it down until it’s about an inch thick, fold it in half towards you and fold it again from the left over to the right. dust your hands with flour and gently massage the outside of the dough just getting it to take shape of a square, it won’t be perfect but close enough is perfect. Using your rolling-pin, gently begin to roll out your dough using a bounce-like motion as to not be to tough on the dough. Alternate rolling the dough out side-to-side until it is about 1/2 inch thick.

4. Spread an even layer starting from the center of the dough and working your way out until you’re about 1/2 inch from all sides of the dough. Now, this is where it gets sticky and fun. Make sure you have sharp knife, preferably serrated, handy to cut your rolls. Also have an offset spatula near you to help lift any dough that may have stuck while you were rolling.

You are going to begin rolling your dough in to a cylinder away from you but be careful not to move to fast or you will lose all your filling.So you want to run your offset spatula down the bottom side of the dough with every new turn. Do this until you have a complete roll that is ready to be cut.

5. Cut the rolls about an inch thick and begin placing them in your skillet starting from the outside in. If you’re using a 9×13 pan, you will single-file line them until the pan is full. And your rolls should be snug so they can push on each other and this helps them to rise and the filling to stay inside.

6. Cook for about 20-35 minutes or until you puncture the dough layer and it comes out clean. Let rest and for 10-15 minutes before drizzling your icing on top. Mix you powdered sugar, lemon juice, milk until combined and is thick but pourable, you may need just a splash more of milk to reach the right consistency. Enjoy!

Pecan Pumpkin Butter Biscuit Cinnamon Rolls

Salted Peanut Butter Chocolate Chip Oatmeal Cookies & The Great Food Blogger Cookie Swap

Peanut Butter, Oatmeal, Chocolate Chip Cookies, Cancer, Pediatric Cancer, Great Food Blogger Cookie Swap, Cookies for kids Cancer If doctors would prescribe baking to their patients, one might say “that the world would be a happier place.” I know, I know, don’t judge me for possessing a bit of childlike whimsy. But what if cookies had the capability of curing the worst of illnesses? And what if you could choose the type of cookie that cured your unwanted illness or disease? What if a chocolate chip cookie were capable of curing the chickenpox , a simple sugar cookie doused with sprinkles could cure pneumonia or just maybe a salted peanut butter chocolate chip oatmeal cookie took away your cancer?

My cookie choice for this year’s Great Food Blogger Cookie Swap was inspired by this notion, the notion that cookies have the power to heal. And it was my desire to chock this cookie full with all of my favorite things from chocolate to peanut butter and a warm bowl of oatmeal in the morning. So needless to say, these cookies are best enjoyed fresh from the oven. And don’t cut your self short, I used Ghirardelli chocolate chips, Good Spread Peanut Butter, Dixie Crystals brown sugar, local eggs, and Land O’ Lakes unsalted butter. Lets cut to the chase, if you’re trying to cure an illness or disease, you should probably use the best ingredients available. The Salted Table

If you’re not familiar with the Cookies for Kid’s Cancer, its a non-profit formed to fund research for pediatric cancer, the #1 disease killer of children in the U.S. It’s an organization that is near and dear to me since my father in law, and wife have both fought the disease and my mother in law was currently diagnosed with it. We never plan on life handing us these tragic occurrences but when they do, a cookie in hand couldn’t hurt anything.

When these cookies came out of the oven, I couldn’t help but to smile. For One, they smelled like an autumn day from my childhood — two, they were purty, and when cookies come out looking beautiful and idea, it always puts a smile on this ol’ heart and its my hope that they will do the same for you. Merry Christmas to you and yours, be sure to eat your fair share of cookies, they may keep you from an unwanted illness…fingers crossed and prayers up. Peanut Butter Chocolate Chip Oatmeal Cookies

Salted Chocolate Chip Peanut Butter Oatmeal Cookies

1 cup AP flour – unbleached
1 tsp baking soda
¼ tsp kosher salt
1 stick (½ cup) unsalted butter, room temp
½ cup Good Spread peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon Nielsen Massey vanilla extract
1 medium egg
½ cup Quaker old-fashioned oats
1 cup Ghirardelli milk chocolate chips

1 Tablespoon of kosher salt for sprinkling

Method:
1. Preheat oven to 350 degrees F. Line two baking sheet pans with Dixie Crystals silicone baking sheets.

2. Whisk together the AP flour, baking soda & salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 2 minutes or so. Add the egg and beat to combine. On low-speed, slowly add the flour until just combined. Stir in the old-fashioned oats, and then the chocolate chips.

4. Use a large ice cream scoop (roughly 3 tablespoons) & drop dough onto silicone baking sheets about 2 inches apart. Sprinkle with kosher salt according to your preference. Bake for 10-12 minutes, or until the cookies are lightly golden (slightly undercooked). Cool completely on the silicone baking sheet & then store in an airtight container. Do not put cookies in the fridge…unless you like cold cookies.

Chocolate Overload S’mores Cheesecake

Chocolate Overload S'mores Cheesecake

I remember my sister and I sitting on the back porch tearing yesterday’s newspaper into small ragged pieces and placing them into an empty can. Probably one of my grandmother’s #Folgers cans, you know the red one with the plastic lid? We used those as vessels to fulfill our need for the melty gooey, chocolatey goodness that would soon tangle our fingers in a web of mallowy strands and #cocoa smear. If I had to choose a house that I missed, it was this house with the huge backyard where we often watched the deer drink from the pond and the trees overflow with black walnuts, pears and apples. We were young and naive and had no real appreciation for the seasonal jewels that rolled across the forest floor. I mean, we ate the occasional fruit and cracked a few nuts now and again but nothing too serious. I remember seeing our next door neighbor gathering the nuts in the evening to crack for an evening snack.

Chocolate Overload S'mores Cheesecake

If I had the passion for food I have now back then, I imagine that I would’ve encouraged the making of pies, tarts, jams and jellies, but those are merely the wishes of a time gone. And we all know that living in the past can prove to be a detriment to one’s growth; no one wants that…do they? S’mores are the ‘cream of the crop’ when it comes to nostalgic childhood treats. The simplicity of those three ingredients combined have the capability to solve life’s conundrums, sartorial – political or otherwise. There may be a little embellishment in there but work with me folks, we’re talkin’ #smores.

I know that with the arrival of #Pinterest and food bloggers appearing by the dozen every hour — these once sacred treats are always getting a new makeover from pie-pops to #cake but I warn you, steer clear, it’s a trap and you won’t be happy. What I’m giving you today is an all year round invitation to the snack once cornered to Autumnal nights and snow-capped backdrops. We should be able to indulge in all of this goodness any time the mood awakes within us and be able to do so without checking the weather report. Lord knows, it won’t be correct anyway. The time is winding down and as you know I am collaborating with the fine folks of the Asheville Wine & Food Festival to bring you some delicious food posts in anticipation for the event.

I can’t begin to tell you how full my heart is full knowing that we are only a few weeks away from that Blue Ridge Mountains seduction. We found the perfect place to stay in walking distance to coffee shops and you know how I love the beans. We’re plotting out all our favorite places to dine as if we won’t be eating enough AVL goodness between the SWEET Event and The Grand Tasting! If you haven’t made plans to attend, there’s still time and you won’t want to miss it! You can purchase tickets for the SWEET Event on August 21 here and tickets for The Grand Tasting on August 22 here! In the meantime, enjoy this recipe for one of your favorite childhood treats and steer clear of all those other impostors (wink).

IMG_1544-0 Chocolate Overload S'mores Cheesecake

Chocolate Overload S’mores Cheesecake

Crust… 2 cups Crushed Graham Cracker
3 Tablespoons Granulated White Sugar
1/4 Teaspoon Kosher Salt
6 Tablespoons Unsalted Butter (slightly melted)

Filling…
2-8 ounce pkgs Philadelphia Cream Cheese
1/3 Granulated White Sugar
1 Teaspoon of Nielsen Massey Bourbon Vanilla
2 Large Eggs 1/2 Teaspoon of Kosher Salt
1/2 Cup Semi-Sweet Chocolate Chips

Topping…
6.2 ounces of Hershey’s Chocolate (4 1.55 oz bars)
2 Tablespoons vegetable oil
2 Cups Miniature Marshmallows

Method

First, preheat your oven to 350 degrees. Put your butter in the microwave for about 30 seconds or until mostly melted but not hot. Mix together your graham crackers, granulated sugar, salt and butter until you can squeeze the mixture in your hand and form clumps. You may need a little more butter depending upon the dryness of your grahams. Place the mixture in the bottom of an ungreased cake pan, square or circle, it doesn’t really matter. Evenly pat down the crumbs until no holes remain. If you have a pan slightly smaller and the same size I would use it smash it down evenly. Smash…giggle. Bake in the oven for ten minutes, remove and allow to cool. Reduce oven temp to 325 degrees for your filling.

Place your cream cheese into a standing mixer with the sugar, vanilla and salt. Let the mixture whip on medium speed for two minutes, add the eggs one at a time until fully incorporated. Fold in the chocolate chips with a spatula and then evenly distribute the filling over your cooled crust. Surround the bottom of your pan with aluminum foil. you will probably need to pieces to criss cross the bottom of the pan and create a boat for the cheesecake, be gentile. Place this into a larger baking pan and fill the surrounding area with warm water about 1/2 way up the side. Place the entire thing into the oven slowly as to avoid splashing water into the cheesecake. Let cook for 90 minutes or until a knife inserted in the center comes out clean. Once cheesecake is done, allow it to set in the water for 30 minutes and I noticed that the top didn’t crack like the last time I made it and removed it immediately once cooked. Give it a try! Allow to cool overnight or for at least 90 minutes.

Then, take your chocolate and rough chop it, place it in a microwaveable bowl with your vegetable oil. Heat it in the microwave for 20 second intervals until chocolate is completely melted. Be careful not to overcook your chocolate, this will give you nasty sugar crystals (not cool). Pour it over the graham cracker crust, place it in the fridge and let it cool for 15-20 minutes.

Turn on the broiler, if you have a temperature option I typically use HI and watch the marshmallows like a hawk. Let your oven come up to temp. Evenly distribute the marshmallows over the chocolate, try not to leave any exposed chocolate and more marshmallows never hurt anybody. Place the pan on the high rack , tell the kids to step back. You should be squatting with the oven door open watching your marshmallows get nice and toasty right before they burn. Though this is totally subjective on how much crunch and torchy marsh you like, I like a lot! You may need a towel at hand to slightly rotate your dish to get even torch (no marsh left behind, ask Bush) on your marshmallows. Once your topping has the right color that you prefer, allow it to cool for 30 minutes before cutting into it. You will want to run a sharp knife under hot water if you desire perty slices.

I hope you and the family enjoy this recipe, I mean s’mores all year round, you’re winning! Chocolate Overload S'mores Cheesecake