It's time for PUMPKIN. Bread.

You guys. It's that time of year again! 

PUMPKIN SEASON!!!

I have 3 cans of pumpkin puree waiting for me in my cupboard at this very moment. I only bought them because I used my family-size can of pumpkin to make THIS:

Pumpkin Bread with Crumb Topping

adapted from Food for my Family   

Prep time: 20 minutes
Cook Time: 1 hour, 15 minutes
Difficulty: Easy

Servings: 2 bread loaves (or 1 loaf & 18 muffins)

INGREDIENTS:

• 3/4 c. butter, softened
• 3/4 c. granulated sugar
• 3/4 c. dark brown sugar
• 1 tsp. vanilla
• 4 whole eggs
• 2 1/2 c. pumpkin puree (1 large, 29oz. can)
• 3 c. all-purpose flour
• 3 tsp. baking powder
• 3/4 tsp. baking soda
• 1 tsp. salt
• 3 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. Allspice
• 1/2 tsp. grated nutmeg
• 1/2 c. buttermilk
  

CRUMB TOPPING:

• 1/4 c. butter, softened
• 1/2 c. brown sugar
• 1/4 c. oatmeal
• 1/4 c. all-purpose flour
• 2 tsp. cinnamon
• 1/4 c. chopped pecans (optional)

 

Preheat your oven to 350º. Grease and flour the bottom of two 8" loaf pans (or prep one and grease the inside of 18 muffin cups). To make the topping, mix together all the crumb topping ingredients using a fork or pastry cutter until combined thoroughly. Set this aside when combined.
In a large bowl or mixer, cream together butter and both sugars. Add vanilla and eggs and mix until incorporated. Stir in pumpkin puree.

*the pumpkin puree always makes things curdle up and look like something from a horror movie. Don't be alarmed. All's well that ends well!

In a separate bowl, add flour, baking powder, baking soda, salt, cinnamon, ginger, Allspice and nutmeg. Whisk together until no lumps remain. Add half of the flour mixture to the pumpkin mixture, blending well. Beat in buttermilk. Add remaining flour mix and beat lightly until smooth.

Pour batter evenly into two prepared 8" loaf pans. Do not fill pans more than 3/4 full, or you will regret it later when your loaf escapes over the side while baking! Cover each with half of the crumb topping mix. Bake at 350º for 70-80 minutes (mine was perfect at exactly 75 minutes) until a toothpick inserted in the center comes out clean. For muffins, bake 20-25 minutes. 

*being a sucker for spice, I was definitely generous on my cinnamon, ginger, Allspice and nutmeg in this recipe. The original calls for about half what you see in my recipe (though truth be told, I used HEAPING quantities of what you see here). Personally, I love it with a stronger spice flavor - I think it really brings out the pumpkin and is so nice with the sweet crumb on top. But if you prefer less, go for it! 

The Mushroom Melt

Holy mother of melty mushroom goodness, this sandwich is GOOD.

Like, seriously, GOOD.

This recipe is basically a low-class cousin to Closet Cooking's "Mushroom Melt". I say low-class because instead of their fontina/gruyere/parmigiano reggiano combination, I used what I had in my fridge. Mozzarella, sharp cheddar and grated Parmesan (confession: I didn't even grate it fresh - it was from a bag).

To this I say, "All hail peasants and working class!".

...speaking of working class, I actually did a little work and took step-by-step photos for this recipe. Lucky you!

It really doesn't matter what cheese you use, in this sandwich it's all about the mushrooms!

The Mushroom Melt

adapted from Closet Cooking
   

Prep time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Servings: 1

INGREDIENTS:

• 1/2 tablespoon butter
• 1/2 tablespoon olive oil
• 1/2 small onion, sliced
• 4 oz. cremini mushrooms (or baby bella), sliced
• 1 clove garlic, minced
• 1/4 tsp. thyme
• 2 tablespoons white wine or broth
• mozzarella, sharp cheddar and parmesan, to taste (or add whatever cheeses that tickle your fancy)
• salt and pepper, to taste
• 2 slices bread (I used sourdough, my favorite for grilled cheese)
• 2 tablespoons butter 
• garlic salt

Melt the butter and olive oil in a pan over medium heat. 

Add the onion and saute until tender, about 5 minutes.

Add the garlic and thyme and saute until fragrant, 1-2 minutes.

Add the mushrooms and saute until they start to caramelize and turn golden brown, about 10 minutes.

Add the wine, deglaze the pan (get your spatula/whisk in there and get all the good bits off the bottom) and cook until most of the liquid has evaporated.

Season with salt and pepper (to taste) and set aside to let cool a little bit. 

Meanwhile, take your slices of bread, butter them religiously (the only way to get them good and browned in your pan) and sprinkle a little bit of garlic salt on them. That's my secret to a good grilled cheese!

Assemble your sandwich in the saute pan (yes, the same one your mushrooms were in! If there are any little mushroom bits left over you will be thankful when they end up crusted on your bread - yum!). Start with your cheese, then pile on those sauteed mushrooms.

Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.

Now quick, eat it before the melty goodness is gone!

Lemon Crinkle Cookies

Lemon Crinkle Cookies. Don't they sound delicious?

Ok, so I may or may not have decided to bake these cookies solely based on their name. Crinkle cookies. So cute!

And yes, I DO judge books based on their cover.  How did you know?

Spring has arrived here in NYC (despite the freezing cold wind and rain we've had this week), and I am getting excited about all my citrus-y recipes! I love lemon and/or lime anything, and in the spring and summer I feel like I have a good excuse to obsess over it and make it a part of every single recipe I make.

Case in point: my hubby actually made cookies BY HIMSELF (mostly) last night. They were pumpkin. I think this cold weather has made him believe we're still in winter. No, I tell you! It is springtime! Let the birds sing, let the daffodils bloom, and for goodness sake, let there be lemony infused baked goods!

Lemon Crinkle Cookies

adapted from Stephanie's Kitchen
   

Prep time: 20 minutes
Cook Time: 10-12 minutes
Difficulty: Easy

Servings: about 2 dozen

INGREDIENTS:

• 2 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 cup butter
• 1 cup granulated sugar
• 2 tablespoons lemon zest
• 1/2 cup lemon juice
• 1 egg

For the glaze:

• 1 1/2 cups confectioner's sugar
• 1 Tbsp. lemon zest (more for garnish)
• lemon juice

Preheat oven to 350º. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In a small bowl, mix the sugar and lemon zest.

Using a mixer, cream the butter and the zested sugar. Add egg and lemon juice. Slowly add the dry ingredients until well incorporated. Chill the dough for an hour in your fridge (if you're into that sort of thing), or if you don't mind flatter cookies, start baking NOW!

Scoop about 2 tbsp of dough into your little palm, roll into a smooth round ball and place onto a non-stick cookie sheet. Repeat, leaving about 2" of space between each ball of dough. Bake at 350º for about 10-12 minutes. They should be lightly brown on the bottoms, but don't overbake or they'll get dry and you'll have to take them to work and pawn them off on your co-workers!

Now it's time for the glaze! Mix the confectioner's sugar, lemon zest, and enough lemon juice to create a glaze that will thickly coat the back of a spoon. I always say, "If it's good enough to coat a spoon, it's good enough to coat a cookie!"

Ok, I've never actually said that.

Make sure your glaze is smooth and creamy! When your cookies are cooled, take each individual cookie and dunk the top of it in your glaze. Set aside on cookie racks to cool. Before the glaze dries, sprinkle with a little lemon zest for looks and to give your cookies a fresh, bright taste.