'Tis the season...almost

I blame it on Starbucks.  I stopped in there one morning last week because I didn't have anything at home to make a quick breakfast.  So I got some iced tea (it's August in Texas, so I seldom drink hot tea between 7am and 10pm) and stared at the pastry case, looking for something to eat.  The pumpkin scones caught my eye, so I got one.  It was tasty, and it got me started thinking about making my own pumpkin baked goods.  Yes, it's still August, and frequently over 100ºF, but I couldn't get the idea out of my head.  Maybe doing some fall baking will encourage the fall weather to come sooner.  Probably wishful thinking, I know, but we did at least have some serious rain yesterday that kept the temps in the 80s.  The girls and I went to the movies yesterday morning (we finally saw Brave), and came out to find a torrential downpour going on.  We tried to wait it out, but finally gave up and made a run for the car, getting rather soaked in the process.  So we came home and put on dry clothes (actually pjs for the girls) and had hot chocolate.  We can certainly pretend that fall isn't far off. =)

I made the first batch of pumpkin muffins Thursday evening, intending to take them to work Friday morning.  I kept a couple for the girls to eat for breakfast, but Gillian informed me that "you know I don't like things with pumpkin!"  I didn't know that; I figured the addition of chocolate chips would make pretty much any baked good acceptable to my daughters.  So I gave a muffin to Brianna and took the rest to work.  Then Friday evening Gillian informed me that she had a taste of Brianna's muffin and decided that she did like them.  She was rather put out to discover that we didn't have any more at home.  I promised her that we could make more for breakfast on Sunday, so that's what we did.

A lot of the time, I just gather ingredients as I go, but when I'm baking with the girls or prepping things the night before so I can bake in the morning, I actually do a fairly complete mise en place.  First we took out the butter and cut it into smaller pieces so it would soften more quickly.  I also took out the eggs so they could warm up a bit--Gillian cracked them into a small bowl to make them easier to add to the mixer later.  I measured the pumpkin and yogurt into another small bowl.  Gillian measured the sugars into a bowl of their own.  Then we measured the dry ingredients (flours, spices, leaveners) into a larger bowl and Gillian whisked them together.  (We did all of the measuring using our scale.)  From there it was pretty easy to mix things up.  First the sugars got creamed with the butter and the vanilla was added.  Next the eggs were mixed in, followed by the pumpkin and yogurt.  Then the dry ingredients were gradually added while the mixer was running.  Finally, we added a cup of chocolate chips, folding them in with a spatula (which also helped make sure all the ingredients in the bottom of the bowl were completely mixed).

I used a scoop (a #16 disher) to put the batter into the muffin pan.  The muffins baked at 400ºF, and for us they took 20 minutes.  We let them cool in the pan for about 5 minutes, then put them on a rack and let them cool just a bit longer before digging in.

The verdict?  As I said, Gillian has now decided that she likes these muffins.  Brianna does too; she commented that they taste best when still a little warm.  Judging by how quickly the first batch disappeared at work, these were definitely a huge hit there as well.  I got several requests for the recipe.  While I've blogged about these muffins before, for Tuesdays with Dorie, I'm going to share the recipe here, since I've made several changes.  

Chocolate Chip Pumpkin Muffins
(adapted from Dorie Greenspan's Baking From My Home to Yours)

1 cup (135 grams) all-purpose flour
1 cup (135 grams) white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
pinch allspice
8 tablespoons (1 stick/115 grams) unsalted butter
1/2 cup (100 grams) granulated sugar
1/4 cup (50 grams) light brown sugar
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
3/4 cup (170 grams) canned pumpkin puree (not pumpkin pie filling!)
1/3 cup (75 grams) plain yogurt
1 cup (170 grams) chocolate chips (or nuts or dried fruit--any mix you like)

Make sure your rack is in the center of the oven and preheat the oven to 400ºF.  Line a standard 12-cup muffin pan with paper muffin cups (I use grease-proof ones like these) or spray the molds with baking spray.

In a medium bowl, whisk together the flours, baking powder, baking soda, salt and spices.  Set aside.

Using a stand mixer fitted with the paddle attachment or with a hand mixer in a large bowl, beat the butter until soft.  Add the sugars and beat until light and smooth, then mix in the vanilla.  Next, beat in the eggs one at a time.  Continue to beat the mixture for about a minute after the eggs are in, then mix in the pumpkin and yogurt.  Stop the mixer and scrape down the sides of the bowl.  Then, with the mixer on low, gradually add the dry ingredients, mixing only until they disappear.  Remove the bowl from the mixer, and fold in the chocolate chips with a spatula, making sure that all the ingredients are completely blended. (I find that some of the butter/sugar mixture sits in the bottom of the bowl and doesn't get thoroughly mixed in with the paddle.)

Divide the batter between the prepared muffin cups.  Bake the muffins for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the tops of the muffins are lightly browned.  Allow the muffins to cool in the pan for 5 minutes, then remove them from the pan and put them on a rack to finish cooling.

Grin and slurp it

I think we've hit a new milestone.  I got to sleep until 7:45am on a Sunday morning.  When I got up, both girls had been up for a little while, but it seems they didn't feel the need to get me out of bed as well.  Gillian has done this a few times lately, so I think she may have finally given up on insisting that I be awake anytime she is. =)  Oh, and we did have one other milestone this weekend:

really not sure how it's possible for her to be old enough to be losing teeth

Once I'm up, though, the questions begin.  "Is breakfast ready yet?"  "What are we having for breakfast?"  "Why haven't you started making our breakfast yet?!"  I like to bake muffins or scones on the weekend so we'll have stuff to eat for a few days during the week, but B & G aren't very patient about waiting while I do that.  Today, though, we tried something new.  Brianna asked me the other night if I knew how to make fruit smoothies.  I've been trying to find ways to get a greater variety of fruits into our diet, and this was a perfect opportunity.  When we went grocery shopping, I picked up some frozen raspberries and mango chunks as well as some fresh raspberries.  (I already had frozen peaches in the freezer, though I should probably make sure they haven't turned into a solid block of ice, since I'm not sure how long they've been in there.)  

So to hold off the ravenous horde while I did some baking, I pulled out my blender.  I can tell it's been a while since I've done that, since G commented that "I didn't know we had one of those!" =)  I started with a cup of plain yogurt.  (I usually keep Brown Cow full-fat yogurt on hand to eat with my granola.)  I added a bit of honey, since I know the girls aren't big fans of the plain yogurt as it is.  I tossed in some chunks of frozen mango and some of the fresh raspberries and about a quarter cup of milk to keep things from being too thick.  I blended it all until it was fairly smooth.

The verdict?  Definitely a hit!  Both girls finished their smoothies pretty quickly.  It doesn't hurt that they love drinking through straws.  I tasted a bit of what was left in the blender and thought it was pretty tasty.  We'll have to try some different fruit combinations to see what else they like.  And I've got a way to shut down the constant nagging. =)

Raspberry Mango Smoothies

225 grams (8 ounces) plain yogurt

22 grams (1 tablespoon) honey

85 grams (3 ounces) frozen mango chunks

60 grams (2 ounces) raspberries (fresh or frozen)

60 grams (2 ounces) milk (we used 1%)

Add all of the ingredients to a blender.  (I find it easiest to put my blender container on my scale and add everything to it, taring between ingredients.)  Blend until the mixture is smooth, which may take a minute or two if you use all frozen fruit.  Divide the mixture between two glasses and serve with straws. =)

Sourpuss

I had a conversation the other day with a friend who is thinking of starting a family.  He asked me, "Kids--they're worth it, right?"  My response?  "Most of the time."  I love my girls, and I can't imagine life without them.  But sometimes, like tonight, they just push all my buttons.  Awhile back I decided that Thursday is invariably the worst day of the week--prime time for some sort of meltdown.  Everyone is tired.  We're tired on Friday, too, but by that point, the end of the week is definitely in sight.  On Thursday, we're almost as cranky, and still have to find a way to get through another day.  

Fortunately there wasn't a homework meltdown from B this evening.  (That was last night.)  And at least G didn't wait until right before bed to have her every-other-day marathon bathroom session.  (Sorry, I know it's mostly a food blog, but anyone have any great solutions for 4yo constipation?)  But by now, I really just wish they'd finish up with the fooling around in the bathroom (they're supposed to be brushing their teeth) and go to bed already...  Though on the plus side, I did manage to feed them something for dinner that they both ate without complaint.  And it wasn't macaroni and cheese--there were actual vegetables involved. =)

Oddly enough, although I'm feeling tired and decidedly cranky, I have no interest in one of my usual stress remedies, chocolate.  (I know, crazy, right?)  I do, however, wish I had some of this frozen yogurt left.  It would really hit the spot right now.  It's lemon frozen yogurt with raspberry sauce, from Jeni's Splendid Ice Creams at Home.  

I've made about a dozen recipes from the book so far--some that I've posted, and some that I haven't.  (There's some Milkiest Chocolate with Marshmallows and Fudge Swirl in the freezer right now, for instance.)  But it really hadn't occurred to me to try any of the frozen yogurt recipes.  Then I went to a class that Jeni did here at Central Market last month.  She mentioned that the lemon frozen yogurt was her favorite, and we got to sample it at the class.  So I put it at the top of my list to try next.  

More than with Jeni's ice cream recipes, you have to plan ahead a little for the frozen yogurt.  The recipe calls for draining the yogurt for at least 6-8 hours to remove excess liquid.  I didn't have cheesecloth, so I improvised.  I lined my medium strainer with coffee filters, put it over a bowl, and added my quart of lowfat yogurt.  I covered the top with plastic wrap, and stuck the whole contraption in the fridge overnight.  By the way, can I just say that it's harder than I expected to find lowfat plain yogurt?  I saw plenty of nonfat, and several brands of whole milk, but not a lot of choices for lowfat.  I used Wallaby for the lemon.  I think I'm going to try Stonyfield for the next batch, and see which I prefer.  Another thing to note--you won't need all of the yogurt for this recipe, but the extra can be used for other things, like in place of sour cream in dips.

Besides draining the yogurt, you make a lemon syrup with lemon juice and sugar.  The zest from the lemons gets added to the milk/cream mixture, which is similar to the ice cream, but with smaller amounts to account for the volume that will be added by the yogurt.  Once the milk mixture is boiled and thickened with cornstarch and whisked into the cream cheese, the strained yogurt and lemon syrup are whisked in.  I did add a pinch of salt that wasn't called for in the recipe.  I also chilled my finished mixture in a regular ice bath rather than in a ziploc bag.  Once the mixture was thoroughly chilled, I churned it and then layered it with Jeni's raspberry sauce as I packed it into a freezer container.

The verdict? I think I have a new favorite flavor.  Much as I love chocolate, and the salty caramel (when I don't overcaramelize it), the lemon frozen yogurt is to die for.  I do want to try the Lemon Cream ice cream as well, for comparison.  What's actually up next is lime frozen yogurt with blackberry sauce.  I'll keep you all posted on how that goes.  Molly of Orangette says that she likes to eat this frozen yogurt from a teacup.  I'd have to say my favorite way to eat this flavor is in a cone.  You have the tart, refreshing tastes of lemon and raspberry with the crisp texture and browned butter-vanilla flavor of the cone.  Mmm.  I admit, I polished off most of the quart all by myself.

If you'd like to try this one for yourself, you can find the recipe here at The Splendid Table.  But I strongly encourage you to get your hands on a copy of the book, so you can try lots of other fantastic recipes as well.