Monday, October 17, 2011

PUMPKIN CARAMEL BARS with bacon ~ Fall Comfort

Sweet and savory… caramel frosting topped with bacon…YES. It works! The addition of bacon imparts a smoky flavor which works well with the sweetness of the caramel frosting.

Below are the seven pumpkin dessert recipes posted to my blog this week:

Harvest Pumpkin Scones ~ Fall Comfort

Pumpkin Caramel Bars with bacon ~ Fall Comfort

Salted Pumpkin Caramels – Harvest Comfort

Pumpkin Brownies ~ Fall Comfort

Pumpkin Mousse ~ Fall Comfort

Lace Cookie Sandwich with Pumpkin Mousse ~ Fall Comfort

Pumpkin Chocolate Cake

Volunteering…is this something you do? I love to give back to the community.

I volunteered to help out with the Susan G. Komen RIDE for the Cure–Central and South Jersey

on October 16, 2011. Had a great time and met nice people.

It was a wonderful sight to see the beautiful horses.

It’s interesting how animals have a way of bringing us in the ‘NOW’.

Ride for the Cure - Central and South Jersey

Susan G. Komen for the Cure

Sunday, October 16, 2011

Location:

Alexandria Township Park

250 Little York Mount Pleasant Road

Milford, NJ 08848

In the spirit of my volunteering efforts, I am doing a fundraiser for

Susan G. Komen for the Cure. Details to come next week.

Now, off to the kitchen to bake…but, before I do, here are links of

OTHER BLOGGERS who have also baked these Pumpkin Caramel Bars.

Spike Bakes

Heart Warming Recipes

PUMPKIN CARAMEL BARS with bacon

Taste of Home Website

Source: Cuisine at Home

Adapted by Carmen Ortiz of Baking is my Zen

24 Servings

CAKE

2 cups flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 cups pumpkin puree

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

2 tablespoons unsalted butter, melted

1 teaspoon vanilla

1/4 cup chopped toasted pecans - optional

Frosting

2 cups packed brown sugar

1/3 cup water

Pinch salt

1/2 cup heavy cream

1 stick unsalted butter cubed

4 ounces cream cheese - cut into 1 inch cubes

TOPPING

8 oz. bacon diced

Sea salt - optional

Directions:

Preheat oven to 350 degrees Fahrenheit.

Coat a 9 x 13 inch baking pan with nonstick spray. (I add parchment paper to bottom of pan)

BACON PREP:

Cook bacon in saute pan over medium heat until crisp. (I bake the bacon).

Drain on a paper-towel-lined plate. Set aside to cool.

BATTER PREP:

1. Whisk together flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.

2. Whisk together pumpkin puree, sugar, brown sugar, egg, melted butter and vanilla in large bowl. Blend well.

3. Stir flour mixture into wet mixture.

4. Add pecans. Stir gently. DO NOT OVERMIX.

5. Spread pumpkin batter evenly into prepared pan.

6. Bake until a toothpick inserted into center comes out clean, about 20 minutes.

7. Let cool completely before frosting.

FROSTING PREP:

1. Boil brown sugar, water, and pinch salt in large pan over high heat, 5 minutes, gently swirling occasionally to prevent scorching.

2. Whisk in cream and butter pieces.

3. Mixture will bubble furiously.

4. Keep whisking. Boil 2 minutes more.

5. Transfer caramel to bowl of stand mixer; whip on high speed until sides of bowl are cool to the touch and caramel is thick, 8 to 10 minutes, scraping down sides of bowl as needed.

6. Add cream cheese, 1 cube at a time, until frosting is smooth.

Frost cooled cake

Spread frosting over entire cake.

TOPPING:

Finely chop cooked, cooled bacon and sprinkle onto frosted cake with sea salt (optional).

CUT CAKE

Cut cake into bars.

Makes 24 bars.

Store bars in refrigerator up to 1 week.

NOTE: Chopped, roasted pecans can be substituted for the bacon.

RECIPE PHOTO TUTORIAL

BY CARMEN ORTIZ OF BAKING IS MY ZEN

PUMPKIN CARAMEL BARS with bacon

Taste of Home Website

Source: Cuisine at Home

Adapted by Carmen Ortiz of Baking is my Zen

Directions:

Preheat oven to 350 degrees Fahrenheit.

Coat a 9 x 13 inch baking pan with nonstick spray. (I add parchment paper to bottom of pan)

BACON PREP:

Cook bacon in saute pan over medium heat until crisp. (I bake the bacon).

Drain on a paper-towel-lined plate. Set aside to cool.

BATTER PREP:

Whisk together flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.

Whisk together pumpkin puree, sugar, brown sugar, egg,

melted butter and vanilla in large bowl. Blend well.

Stir flour mixture into wet mixture.

Add pecans. Stir gently. DO NOT OVERMIX.

Spread pumpkin batter evenly into prepared pan.

Bake until a toothpick inserted into center comes out clean, about 20 minutes.

Let cool completely before frosting.

FROSTING PREP:

Boil brown sugar, water, and pinch salt in large pan over high heat, 5 minutes,

gently swirling occasionally to prevent scorching.

Whisk in cream and butter pieces.

Mixture will bubble furiously.

Keep whisking. Boil 2 minutes more.

Transfer caramel to bowl of stand mixer; whip on high speed until sides of

bowl are cool to the touch and caramel is thick, 8 to 10 minutes,

scraping down sides of bowl as needed.

Add cream cheese, 1 cube at a time, until frosting is smooth.

Frost cooled cake

Spread frosting over entire cake.

TOPPING:

Finely chop cooked, cooled bacon and sprinkle

onto frosted cake with sea salt (optional).

CUT CAKE

Cut cake into bars.

Makes 24 bars.

Store bars in refrigerator up to 1 week.

NOTE: Chopped, roasted pecans can be substituted for the bacon.

last bite…

Peace in Baking,

Carmen

Baking is my Zen…sweet nibbles for the soul

Sunday, October 16, 2011

Harvest Pumpkin Scones ~ Fall Comfort

With summer behind us, Fall begins with all it’s glorious down-to-earth colors,

cooler temperatures and hearty foods.

Scones are one of my favorite quick breads. The addition of pumpkin in the

Harvest Pumpkin Scones recipe (by King Arthur Flour)

lends to a denser texture. Since I love anything with pumpkin, I looked forward to baking these.

Best of all, scones are quick and simple to make.

Below are the seven pumpkin dessert recipes posted to my blog this week:

Harvest Pumpkin Scones ~ Fall Comfort

Pumpkin Caramel Bars with bacon ~ Fall Comfort

Salted Pumpkin Caramels – Harvest Comfort

Pumpkin Brownies ~ Fall Comfort

Pumpkin Mousse ~ Fall Comfort

Lace Cookie Sandwich with Pumpkin Mousse ~ Fall Comfort

Pumpkin Chocolate Cake

I stopped by Terhane Orchards in Princeton, New Jersey to take photos of pumpkins and buy macintosh apples. Visited several farmers markets this summer of which Terhane Orchards was a vendor. I plan on visiting farms more often. There is nothing better than buying local produce. Stop by your local farms, you’ll love it…and your farmers will love it too!

Terhane Orchards

330 Cold Soil Road
Princeton, NJ 08540

609.924.2310

Email: mailto:info@terhuneorchards.com

You can also find Terhune Orchards at the following farmers markets:

Trenton Farmers Market

Lawrenceville Farmers Market

Princeton Farmers Market.

As a tribute to Steve Jobs, I took a macintosh apple, which I bought at Terhune Orchards,

photographed it and added Steve Jobs’ seven success principles

on the photo using photoshop. I used a black background symbolizing death.

Steve Jobs (1955-2011) was Apple’s Visionary.

Mr. Jobs died Oct. 5 after a long battle with pancreatic cancer.

I’d like to share a few links from other bloggers who have made the

Harvest Pumpkin Scones by King Arthur Flour.

A Feast for the Eyes

Got No Milk

Jo Cooks

PheNOMenal

Harvest Pumpkin Scones

By P J Hamel of King Arthur Flour

Adapted by Carmen Ortiz of Baking is my Zen

Hands-on time: 15 to 20 minutes

Baking time: 22 to 25 minutes

Yield: 12 scones

INGREDIENTS:

2 3/4 cups King Arthur Unbleached All-Purpose Flour

1/3 cup sugar

1 tablespoon baking powder

3/4 teaspoon salt

3/4 teaspoon ground cinnamon

3/4 teaspoon pumpkin spice

1/2 cup cold butter

1 cup chocolate chips

2/3 cup canned pumpkin

2 large eggs

½ cup chopped pecans

MILK WASH:

Milk

TOPPING:

¼ cup sugar

½ teaspoon cinnamon

½ teaspoon pumpkin spice

¼ cup roasted chopped pecans

DIRECTIONS:

1. Whisk together the flour, sugar, baking powder, salt, and spices in a large mixing bowl.

2. Add the butter and mix until the mixture is unevenly crumbly. Some larger chunks of unincorporated butter can remain.

3. Stir in the chocolate chips.

4. Stir in chopped (roasted) pecans.

5. Whisk the pumpkin and eggs till smooth in a separate mixing bowl.

6. Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holds together. DO NOT OVERMIX.

7. Line a baking sheet with parchment paper.

8. Scrape the dough onto the parchment and divide it in half.

9. Round each half into a 6" circles. The circles should be about 3/4" thick. Slice each circle into 6 wedges. (Use a knife or bench knife that you've run under cold water)

10. Brush each circle with milk.

11. Sprinkle scones with topping mixture: cinnamon, sugar, pumpkin spice and chopped pecans.

12. Place wedges on a parchment lined baking pan. (about 1/2" space between them)

13. Place the pan of scones in the freezer for 30 minutes, uncovered, for best texture and highest rise

14. Preheat the oven to 425°F.

15. Bake the scones for 22 to 25 minutes, or until golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs.

16. Remove scones from the oven.

17. Serve warm.

18. Wrap leftovers airtight, and store at room temperature.

19. Reheat very briefly in the microwave, if desired.

Yield: 12 scones.

STORING LEFTOVER PUMPKIN:

Scoop pumpkin into a small container or plastic baggie and freeze.

MY BAKING NOTES:

I use pumpkin spice instead of ground ginger, nutmeg and allspice.

I always roast nuts before using in a recipe.

I added roasted chopped pecans to batter.

Topping was a mixture of sugar, cinnamon, pumpkin spice and chopped pecans.

Recipe Photo Tutorial by baking is my zen

Harvest Pumpkin Scones

By P J Hamel of King Arthur Flour

Adapted by Carmen Ortiz of Baking is my Zen

DIRECTIONS:

Whisk together the flour, sugar, baking powder, salt, and spices in a large mixing bowl.

Add the butter and mix until the mixture is unevenly crumbly.

Some larger chunks of unincorporated butter can remain.

Stir in the chocolate chips.

Stir in chopped (roasted) pecans.

Whisk the pumpkin and eggs till smooth in a separate mixing bowl.

Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holds together. DO NOT OVERMIX.

Line a baking sheet with parchment paper.

Scrape the dough onto the parchment and divide it in half.

Round each half into a 6" circles. The circles should be about 3/4" thick. Slice each circle into 6 wedges. (Use a knife or bench knife that you've run under cold water)