Archive for October, 2012

Pumpkin Ginger Cupcakes

Monday, October 15th, 2012

Fall weather has officially arrived in the Seattle area. I’m so grateful for the sun we had in the late summer – we went 13 weeks with less than an inch of rain!

But now it’s blustery and wet and a little cold, and it actually feels really refreshing.

This change in weather has also helped propel me into the fall baking mindset. Specifically, I’m in a pumpkin state of mind.

When I say “state of mind” I actually mean “obsessed/fixated”…the last five recipes I’ve made were filled with pumpkin! Out of all of them, I think I’m most excited to share these Pumpkin Ginger Cupcakes with you.

It’s very important to me that the cake portion of a cupcake is moist. These were incredibly so. The flavor was also deliciously complex, with the ginger and butterscotch adding accents to the pumpkin.

I used my favorite cream cheese frosting recipe (from here) and the candied ginger on top gives it all an extra punch of flavor. I hope you make these! You will be so glad you did!

Pumpkin Ginger Cupcakes

Makes 24 cupcakes

Slightly adapted from allrecipes.com

Ingredients
2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/3 cup finely chopped crystallized ginger, plus more for garnish
1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar
4 eggs, room temperature
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree

For the frosting:*
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla extract

Directions
Preheat oven to 350 degrees F. Line 24 muffin cups with liners.

In a medium bowl, whisk the flour, pudding mix, baking soda, salt, spices and ginger. Set aside.

In the large bowl of an electric mixer, beat the butter and sugars together until fluffy and lighter in color. Beat in the eggs one at a time, allowing each egg to incorporate fully before adding the next. Add the vanilla and pumpkin puree with the last egg.

Stir in the flour mixture and mix just until combined. Scoop into muffin tins and bake until the tops are golden and spring back lightly – about 20 minutes. Let cupcakes cool for 10 minutes in the pans and then remove to wire rack to cool completely.

For the frosting: In the large bowl of an electric mixer, beat the butter and cream cheese together. Add the powdered sugar 1 cup at a time, mixing on low, until the frosting is smooth and creamy. Beat in the vanilla extract.

Frost/decorate as desired. I scooped the frosting into a large Ziploc bag with a hole cut in the corner, then piped a big dollop on top. Garnish with extra candied ginger. Enjoy!

*Note: If you will be using more frosting than pictured above or piping a big design, you may want to double the frosting recipe to be safe.

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Dressing for Autumn in Seattle

Friday, October 12th, 2012

Hi everyone! This is the newest installment in my style series (you can view the other posts here and here).

Today’s post features Katrina, another Seattle-based blogger. You can view her style blog over at thedemuremuse.com.

I’ve been reading Katrina’s blog for awhile now (and totally just bought a purse she recommended). I contacted her to see if she would like to participate in this series and was so excited when she said yes. I’m so glad it worked out – we had a great time working together on this post!

Below is Katrina’s explanation of how this outfit came together:

Seattle’s autumn is a tricky season to dress for. Some days it’s borderline summer-like and other days I feel silly for wearing flats because the tops of my feet are left freezing! The secret to surviving the temperamental weather is investing in a light, fall jacket. On this particular day, there was a thick fog in the air as I left my apartment in the morning. I figured I would bundle up in my ugly cat sweater (everyone needs one of these) and try to make it a bit dressier with the collared blouse for work. The sweater ended up being a huge hit! I don’t think anyone has ever commented more on an outfit than they did with this cat. To avoid the outfit being too cutesy, I paired it with my studded combat boots for a little edginess.

Thanks for reading!
Outfit details:
jacket and collared blouse: H&M
cat sweater: Peter Jensen via Urban Outfitters
coated denim: 7 For All Mankind
studded boots and tote bag: Target
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Pumpkin Oatmeal

Monday, October 8th, 2012

In case you haven’t noticed, pumpkin time is here! It seems like the internet is bursting at the seams with pumpkin recipes right now, and for good reason! It’s delicious, and there are just so many ways to bake and cook with it.

It was hard to narrow down which recipe to start with (there will definitely be more than one pumpkin post on this blog), but when I saw this pumpkin oatmeal I knew my search was over.

One reason why I like this recipe is because of its adaptability. If you’re trying to be healthy, you could simply add pumpkin to your normal oatmeal process. However, if you want to take this to a whole new level, you can doctor it up with cream and honey.

However you choose to enjoy it, I hope you love it as much as I did! This recipe is definitely going into my breakfast rotation this fall.

Pumpkin Oatmeal

Serves 4

Slightly adapted from foodnetwork.com

Ingredients
1 (14-ounce) can pumpkin puree (the unseasoned kind)
2 cups water
2 cups vanilla almond milk, or water
4 tablespoons raisins
1/4 teaspoon kosher salt
3/4 teaspoon pumpkin pie spice OR 1/2 tsp cinnamon + 1/4 tsp ground cardamom + 1/4 tsp ground cloves
2 cups rolled oats
1/4 cup toasted pecans
Honey or maple sugar, for serving
Heavy cream, for serving (whipped, if desired)

Directions
Add the pumpkin, water, milk, raisins, salt and spice to a large saucepan. Heat on high and bring to a boil.

Add oatmeal and turn heat down. Cook per directions on the package, stirring often. It should take several minutes for the oatmeal to thicken, and you’ll know it’s done when the oats are tender. Taste oatmeal, and if desired add more salt and/or spices.

Toast pecans in a skillet over medium heat. Whip heavy cream (or serve unwhipped).

Serve oatmeal with pecans, cream, and honey. Enjoy!

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10 Reasons to Visit Pike Place {Video}

Thursday, October 4th, 2012

Hi everyone! Today I have another video post. This video originally started out as a vlog, but I wasn’t quite happy with the quality of the footage. I wasn’t going to post it at all, but my mom and sister suggested that I rework the video, showing highlights of the day.

I’m so glad I did – this was a lot of fun to put together. It was a really good day too, so I’m happy to be able to share it with you.

Thanks for watching!

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Jessie's Kitchen Chronicles