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FOOD FUN: Marshmallow Cream Halloween Cupcakes

Ghost Cupcake

Marshmallow Fluff Cupcake

Orange Ghoul Cupcake

[1] Pipe ghost tops onto cupcakes. You can use any flavor cupcake you like. The recipe above, from California Strawberries, has an extra surprise: strawberries in the cake. [2] Another approach: a bed of marshmallow topped with Halloween candy (photo courtesy Paper Chef). [3] This orange ghoul was created by Food Network. You can tint the frosting, meringue or marshmallow any color you like.

 

Ready for more Halloween food fun?

You can make these cupcakes with a piping bag and frosting or meringue powder.

Or you can use a jar of marshmallow cream (Fluff, Jet-Puffed, RiceMellow, Solo, etc.), or homemade marshmallow cream.

The only challenge with the latter is that marshmallow cream won’t hold its shape over time. It needs to be refrigerated so it doesn’t collapse;

  • You need to first first chill the marshmallow in the fridge (place it in the plastic piping bag first).
  • When ready to pipe, cut a nickel-size corner off the plastic bag and pipe away.
  • Keep the cupcakes in the fridge until ready to serve, so the marshmallow doesn’t soften.
  •  
    For The Eyes

  • Use mini chocolate chips for the eyes. If you want a mouth, use a regular or large chip.
  • Insert the chips top side in, so the flat (bottom) side is on the surface of the ghost.
  •  
    THE HISTORY OF MARSHMALLOW FLUFF

    Marshmallow dates back to ancient Egypt. The marsh mallow plant that was plentiful along the banks of the Nile has a slippery sap that forms a gel when mixed with water. The Egyptians mixed the “juice” with honey to make a confection, reserved for the wealthy and the gods.

    The Roman scholar Pliny the Elder credited the sap with curing all sorts of diseases, and encouraged people to drink the juice daily, although it wasn’t very palatable (what happened to the honey?). Still, for centuries the sap was used to treat sore throats, skin conditions and other maladies.
     
    Modern Marshmallow

    In the mid-19th century, a pharmacist in Paris came up with the idea of whipping the sap with sugar and egg whites into a light, sweet, fluffy throat remedy. A variation soon became popular as marshmallow candy.

    By the late 19th century, confectioners had determined how to mass-produce marshmallows, which included eliminating the sap entirely and replacing it with gelatin. (Prepared gelatin was patented in 1845; prior to then it was laborious to render and clarify gelatin from cattle and pig bones, skin, tendons and ligaments; and in addition to setting aspics, it was desirable as glue, a use that dates back to ancient Egypt.).

    Marshmallow sauces were popular in the early 20th century (see Marshmallow History). But to make marshmallow sauce or frosting required that the cook first make marshmallow cream. It was a two-step process: make a sugar syrup, melt marshmallow candy in a double boiler, and combine them with the syrup.

    In 1910 a marshmallow cream called Marshmallow Fluff was sold to ice cream parlors by Limpert Brothers, a company that still exists in New Jersey. You can see the original packaging on their website. Snowflake Marshmallow Creme was available around 1914.

     

    The first commercially successful, shelf-stable marshmallow cream, it was produced by the Curtis Marshmallow Factory of Melrose, Massachusetts. They ultimately bought the Marshmallow Fluff brand from the Lippert Brothers (details).

    While Marshmallow Fluff wasn’t the first marshmallow cream, it’s the one that endured: 94 years later, the brand is still around, with a host of me-too brands.

    Unlike conventional marshmallows, which require gelatin (an animal product) or a seaweed equivalent to set, marshmallow cream is a kosher product made from corn syrup, sugar, water, egg whites, artificial flavor, cream of tartar, xanthan gum and artificial color.

    Marshmallow Fluff is OU Kosher, Kraft Jet-Puffed Marshmallow Creme is OK Kosher. Ricemellow Creme, manufactured by Suzanne’s Specialties, Inc., is a vegan equivalent.
     
    MARSHMALLOW CREAM VS. MARSHMALLOW CREME

    Some brands call it marshmallow cream, others marshmallow creme. What’s the difference between cream and creme?

    In the U.S., it’s just the spelling. Creme is an Americanization of the French word for cream, crème (pronounced KREHM).

    When you have a perfectly good English word, why appropriate a word from another language, then mis-spell and mis-pronounce it?

    [Insert your answer here.]

      

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    FOOD HOLIDAY: Celebrate World Egg Day With Something Different

    Egg Stuffed Peppers

    Eggs Benedict On Croissant

    Fried Egg Sandwich

    [1] Try baked eggs in bell pepper halves (photo courtesy Foodie Crush | Go Bold With Butter). [2] Eggs Benedict on a croissant instead of the classic English Muffin (photo courtesy Peach Valley Cafe). [3] A fried egg sandwich, elevated with a whole grain seeded roll (photo courtesy National Pasteurized Eggs).

     

    World Egg Day is October 21st.

    Most of us have grown up with the incredible, edible egg; and we are egg-static to celebrate this little protein powerhouse.

    With over 6 grams of high-quality protein, nine essential amino acids and only 70 calories, , it’s one of the least egg-spensive sources of high-quality protein per serving.

    It’s a staple food as well as an indulgence (caramel custard, French ice cream, hollandaise sauce, mousse…).

    20 RECIPES TO CONSIDER FOR TODAY

    Options from breakfast, lunch and dinner through dessert.
     
    Breakfast & Brunch Eggs

  • Best Scrambled Eggs recipe from Chef Wylie Dufresne. It has both butter and cream cheese!
  • Eggs Benedict in your signature style (recipe) (photo #2)
  • Eggs On Hash recipe
  • Egg-Stuffed Peppers (recipe) (photo #1)
  • Shakshouka, Spicy Poached & Baked Eggs (recipe)
  •  
    Brunch, Lunch & Dinner Eggs

  • Chinese Egg Drop Soup (recipe) (photo #4)
  • Croque Madame Sandwich, a grilled ham and cheese sandwich topped with a fried egg
  • Egg Salad, 25 Ways (recipes) (photo #3)
  • Fried Eggs On Rice Or Other Grain (recipe)
  • Frittata (recipe)
  • Lyonnaise Salad With Bacon & Eggs (recipe)
  • Poached Eggs With Lentils & Arugula (recipe)
  • Pork Strata (recipe)
  • Steak & Eggs, in your signature style (recipe)
  • Torta Española, Spanish Omelet (recipe)
  •  
    Egg Cetera

  • Deviled eggs (recipes; for Halloween check out the Deviled Eyeballs)
  • Green Eggs & Ham (recipe)
  • Soufflé Omelet With Balsamic Strawberries (recipe)
  •  
    Next, a recipe that is new to us: Huevos Divorciados, a Mexican breakfast dish that means “divorced eggs.” (We’ve also made it for lunch and a light dinner.)

    Sunnyside-up fried eggs are dressed up in different ways and separated on the plate, “each going its own way” (photo #4, below).

    The typical direction uses two different salsas: a spicy red salsa for one egg and a cooling tomatillo (green) salsa with the other. The salsa and eggs are set upon two crispy corn tortillas.

    But you can use different salsas, toppings and underpinnings, and come up with your signature style.

    We adapted this recipe from one by Chef Jeffrey Clark for Davidson’s Eggs.

    RECIPE: HUEVOS DIVORCIADOS

    As is our won’t at THE NIBBLE, we like to push the boundaries of the original dish and find fun ways to customize it. For Huevos Divorciados, you can separate the two eggs and their different salsas with:

  • Bacon strips
  • Black beans or refried beans
  • Chopped cilantro
  • Crumbled cotija or queso fresco
  • Drizzled cream: crema, sour cream, yogurt
  • Fried plantains or plantain chips
  • Gringo food: cherry tomato/onion salad in vinaigrette, grilled vegetables, grits, toast fingers, wilted greens (asparagus, broccolini, collards, kale, spinach, etc.)
  • Guacamole or avocado, sliced or diced
  • Potatoes: papas bravas, papas fritas or American potato tots
  • Refried beans
  • Rolled flour tortilla
  • Sausage
  • Sliced jalapeños
  • Tortilla chips
  •  

    Ingredients For 2 Servings

  • 4 six-inch corn or flour tortillas
  • Olive oil
  • 2 tablespoons butter
  • 4 eggs
  • 12 tablespoons roasted fresh tomato salsa heated, divided
  • 12 tablespoons roasted tomatillo salsa, heated, divided
  • 1/4 cup crumbled queso fresco or shredded Monterey Jack cheese
  • 1/4 cup minced fresh cilantro
  • 4 thin slices red onion, separated
  • 2 lime wedges
  • 4 tablespoons guacamole
  • Serve with: breakfast potatoes, black or refried beans
  •  
    Preparation

    1. BRUSH both sides of the tortillas with olive oil. Place in baking pan and bake at 400°F for 6 minutes or until crisp. Meanwhile…

    2. PREPARE the sunny side-up eggs. Heat 1 tablespoon butter in a large nonstick skillet over medium-low heat until melted. Gently slide 2 eggs into the skillet. Cook 1 to 2 minutes or until the whites are set and opaque, and the yolks begin to firm. Gently remove from skillet; repeat with the remaining butter and eggs.

    3. PLACE two tortillas side by side on dinner plates. Place one egg on each tortilla. On each plate, ladle 6 tablespoons of the red salsa around one egg and 6 tablespoons of the salsa verde around the second egg.

    4. SPRINKLE eggs with equal amounts of cheese and cilantro. Garnish with onion slices, a lime wedge and guacamole. Serve with breakfast potatoes, refried beans, or black beans, if desired.
     
    CHECK OUT OUR EGG GLOSSARY

    It’s a view of the different types of eggs, from blue hen eggs to ostrich eggs.

    How many of these types have you had?
     
    EGG ETYMOLOGY

    The French have the ouef, the Italians and Spanish have uovo and ovo from the Latin ovum. The Greeks have oon, the Germans have Ei.

    How did we get egg?

    Egge appeared in the the mid-14th century northern England dialect, derived mostly from Old Norse and Proto-Germanic ajja, possibly derived from root awi, bird.

     

    Huevos Divorciados

    Chinese Egg Drop Soup

    [4] Huevos Divorciados from OiYouFood. Here’s the recipe. [5] It’s easy to make egg drop soup at home with this recipe (photo courtesy Good Eggs).

     
    This Norse-derived northern word vied in Middle English with cognates* eye, eai and the Old English æg, until egg finally displaced the others sometime after 1500. It appears in print in the description of a man at a public house on the Thames who asked for eggs [source].
     
    ________________
    *Cognates are words with common etymological origins.

      

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    TIP OF THE DAY: Pour-Over Coffee At Home

    Chemex Coffee Maker

    Chemex Coffee Maker

    New Chemex Brewer

    [1] The 1941 Chemex design, represented at the Museum of Modern Art and other museums (this photo is from the Brooklyn Museum Of Art). It’s $49.99 at Bed, Bath & Beyond. [2] A freshly-dripped carafe of coffee (photo courtesy ZeteDesign.Wordpress.com). [3] The latest Chemex design, which adds a handle for easier pouring, was actually one of the original designs before the streamlined design was chosen. It’s $43.50 at Williams-Sonoma.

     

    Waiting at a coffee bar recently, we overheard a customer watching her pour-over dripping into the cup. She said to the barista: “I wish I could do this at home!”

    You can, it’s easy, and a lot less expensive than the pour-over, which took four passes from the barista.

    In fact, in our youth…
    …there were no specialty coffee bars (your take-out choice was Dunkin Donuts or a deli or diner),
    …coffee at home was limited to a percolator or instant coffee, and
    …people chose either Folgers or Maxwell House, but
    …coffee aficionados made their coffee in a Chemex carafe with their favorite ground beans, usually from the supermarket although the real connoisseurs got mail-order beans from specialty shops.

    If they were lucky, they lived in a town with a specialty coffee and tea shop, with loose beans and packaged coffee from around the world.

    We were lucky: We lived in New York City, which had McNulty’s Tea & Coffee, established in 1895 and still located at 109 Christopher Street in the West Village (and still not open on Sundays).

    A visit to McNulty’s was a trip back to another age. Today, the journey is accented with modern coffee makers and gadgets that didn’t exist at the time.

    But the aroma is still the same: an exotic mingling of the many aromas of coffees and teas from around the world, kept in large glass canisters. There were burlap sacks of beans and chests of tea with stenciled markings from far away lands. The brass scale was also from the 19th century.

    Amid the tea and coffee was one ultra-modern brewing apparatus: the Chemex drip coffee maker.

    THE HISTORY OF POUR-OVER (DRIP) COFFEE

    Pour over, also called manual drip brewing or the drip method, is a fashionable new term for an old, low-tech method of coffee brewing.

    Ground coffee is added to a ceramic or plastic cone that sits in a paper filter atop a glass carafe, ceramic pot, coffee cup or other receptacle. The Chemex system eliminates the need for a cone by creating a carafe with a narrow neck that holds the filter.
     
    Melitta, The First Pour-Over

    The pour-over technique was invented by a German housewife, Melitta Benz, in 1908. Displeased with the grittiness and murkiness of coffee as it was then prepared, she devised a paper filter from a sheet of her son’s notebook paper, and set the filter into a brass cup into which she punched holes for the coffee to drip through.

    The commercial version was made in ceramic (today available in ceramic or plastic). As anyone who has used a Melitta drip brewer knows, it became a great success for its superior brew.

    Fast-forward a few decades, to inventor Peter Schlumbohm, a Ph.D chemist who had immigrated to the U.S. from Germany. He developed and sold his patents focused on heating and cooling systems, the thermos bottle and dry ice manufacturing among them.

    In 1941, he released the Chemex drip coffee system with the coffee filter placed in a glass carafe.

    Like the Melitta, the filter was filled with ground coffee and hot water, which drip-drip-dripped into the carafe.

     
    Like the Melitta, it wasn’t the fastest cup of coffee around, but people with palates applauded the superior flavor. If you liked good black coffee, drip coffee was the way to go.

    Its Bauhaus style design, elegant in thermal glass from Corning, received a big endorsement from the design community and was featured on the cover of the Museum of Modern Art’s “Useful Objects in Wartime” bulletin, making it “the official poster-child of [the] new emphasis on undecorated, functional simplicity [source]. It is included in the design collection of the Museum.

     

    The Next Revolution In Home Coffee Brewing

    In 1971, the first electric drip coffee maker to hit the consumer market, Mr. Coffee, revolutionized how many Americans brewed their coffee. Adios, percolator; bienvenidos, Mr. Coffee.

    Mr. Coffee engendered shelves full of electric drip brands, which remained paramount until the Keurig single-serve beverage brewing system and the proliferation of K-Cup options too hold. In 2002, some 10,000 units were sold to offices, replacing the Bunn system and the need to clean the coffee pots and drink coffee that had been sitting on the burner for too long.

    Consumers loved the Keurig system, and by 2006, Green Mountain Coffee Roasters had acquired a stake, signed up leading coffee brands for the K-Cups

    Gosh, has it only been ten years?
     
    THE RETURN OF POUR-OVER

    While the Melitta, Chemex and other pour-over apparatuses remained a niche product, our first experience with the modern pour-over took place in 2006 in San Francisco, where the line of customers stretched around the block to get a cup from Blue Bottle Coffee.

    As our job is to know what’s new and wonderful in the world of food and drink, we waited for some 25 minutes. Sure, it was a good cup of coffer, but we didn’t do it again.

    And we didn’t have to: The trend proliferated, and soon there was enough drip coffee in our own neighborhood to eliminate the line wait.

    Which brings us to the present: pour-overs at home.

    You can still buy a Melitta, and an improvement on it, the Pour-Over Coffee Maker with Water Tank Good Grips.

    The water stays hot in the mini-tank instead of in an open filter. All you need is add ground coffee and hot water—no paper filter.

    The set (photo at right) is just $15.99 at Oxo.com
     
    Drip Tips

    Drip coffee requires a particular technique to ensure that your brew is as good as Blue Bottle’s.

    Here are Blue Bottle’s drip coffee-making tips.

     

    Pour Over Coffee Oxo

    Melitta Ceramic Coffee Maker

    [4] It’s easy to make pour-over coffee at home with this $15.99 system from Oxo. [5] The modern Melitta system is $29.99 at Bed Bath & Beyond. You can also buy a $3.99 plastic cone to brew a cup atop your own cup or mug.

     

      

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    TIP OF THE DAY: Fideo, “Mexican Spaghetti” & Soup Pasta

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/Sopa de Fideo bowls budgetbytes 230

    Fideo

    Barilla Fideo

    [1] Sopa de Fideo, a popular Mexican comfort food (photo courtesy http://BudgetBytes.com). [2] A bowl of plain fideo (photo courtesy CookDiary.net). [3] Barilla makes fideo, as well as Hispanic specialists like Goya (photo courtesy Barilla).

     

    October is National Pasta Month, an occasion to explore and try different types of pasta. May we suggest fideo?

    What is fideo (fee-DAY-yo)?

    Fideo spaghetti tagliati means fideo-cut spaghetti. Fideo is a Spanish word for noodle, so essentially, the spaghetti is being cut like noodles (i.e., short strands).

    The actual pasta used is short-cut vermicelli: thin strands of pasta available in one- or two-inch lengths, depending on manufacturer. Vermicelli is a round strand pasta slightly thinner than spaghetti but thicker than angel hair.

    Fideo is popular in Mexican cuisine, where it is also called fidelini (and “Mexican spaghetti” by Americans).

    You can also break up your own from spaghetti, vermicelli or other thin strand pasta, including including ribbon (flat) pasta like linguine. Some people prefer the eye appeal of the irregular, hand-broken shapes.

    What makes it extra-special in savory recipes is quickly toasting the noodles in a bit of olive oil. It produces a nutty, toasty extra depth of flavor that’s another reason to enjoy fideo.
     
    WAYS TO USE FIDEO

    Fideo is a Mexican comfort food that can be served as a starter or a main dish ingredient. It is perhaps best known as a toasted soup pasta, popular in Sopa de Fideo, a classic bowl of comfort.

    As a stand-in for rice, it versatile to be used in anything from fideo “risotto” (recipe below) to fideo “rice pudding.”

    What could be more comforting than tomato soup with fideo? Here’s a recipe from. .

  • Fideo Con Carne, a beef and potato stew with crunchy fideo noodles
  • Fideo Paella: exchange the rice for toasted fideo and your choice of mix-ins: clams, chorizo, green peas, mussels, sausage, shredded chicken, shrimp, etc. The dish, which originated in Spain, is called fideua (FID-a-wah).
  • Guisado, the Spanish word for stew, can take many forms, including a classic Mexican beef stew of beef and potatoes with fideo.
  • Tomato Soup With Fideo.
  • Crispy Pan-Fried Shrimp and Chorizo Fideo Cakes, a fusion of a Spanish classic with Japanese grilled sticky rice cakes from chef Ilan Hall.
  • Quick casseroles—check out this classic with chickpeas, kale, jalapeños and olives (i.e., toss in anything you like).
  •  
    MIX AND MATCH

    Put together your own fideo recipe with:

  • Base: broth (beef, chicken, vegetable), tomato sauce
  • Herbs and spices: chiles/chili powder/hot sauce, cilantro, cumin, garlic, salt and pepper
  • Proteins: chicken, fish/seafood, ground meat, stew meat, tofu
  • Vegetables: bell peppers, capers, carrots, celery, chickpeas, chiles, corn, lima beans, onions, olives, peas, potatoes, squash, tomates
  • Garnish: shredded cheese, toasted pepitas (pumpkin seeds), raisins/dried cherries or cranberries
  • After you pick your ingredients, the recipe cooks quickly:

    Preparation

    1. HEAT cooking oil in a skillet; when the oil shimmers, add the pasta and stir to coat. Sauté, stirring frequently, until toasted and golden brown, 5 to 8 minutes.

    2. ADD the sauce or other base, vegetables, spices and herbs. When all vegetables are cooked to the desired tenderness, add in the cheese.

    3. STIR in the cooked protein (cubed, diced, shredded) or use the cooked fideo as a base for the protein.
     
    RECIPE: FIDEO RISOTTO

    “What’s not to love about toasted noodles infused with a pinch of cumin and a hint of rich tomatoes?” asks Hannah Kaminsky of Bittersweet Blog, who developed this recipe.

    “Typically served dry as a side dish or flooded with broth as a soup, my preference falls somewhere in between; a thick stew of vegetables and pasta that could be eaten either with a spoon or a fork, depending on how long the noodles are cooked.

    “Taking that concept just one step further, you can make a risotto—just without the rice.”

    Fideo takes on a uniquely nutty taste thanks to a quick sauté before cooking. Hannah mingles the flavors of roasted peppers, smoked paprika and cumin “to render a wholly warming, revitalizing bowl full of edible comfort” that she finds even more satisfying than a bowl of risotto.

    Hannah developed this as a vegan recipe, using nutritional yeast instead of cheese. We added the option of grated parmesan cheese.

     

    Ingredients For 3-4 Main Servings

  • 3 tablespoons olive oil, divided
  • 2 cups (1/2 pound) broken or cut spaghetti
  • 1/2 large red onion, diced
  • 3 cloves garlic, minced
  • 2 roma tomatoes, diced
  • 1 poblano pepper, roasted, seeded, and diced
  • 1 Red or Orange Bell pepper, Roasted, seeded and diced
  • 3 cups low-sodium vegetable broth
  • Optional: 1-2 tablespoons tequila
  • 3 tablespoons lime juice
  • 2 tablespoons nutritional yeast or grated parmesan cheese
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons ground cumin
  • 1 cup corn kernels, canned and drained or frozen and thawed
  • 1/2 cup fresh cilantro, chopped
  • Salt and pepper to taste
  • Optional garnish: 1/4 cup toasted pepitas, grated parmesan cheese
  •  
    Preparation

    1. PLACE half of the oil in a large stock pot over medium heat. Once shimmering, add in the pasta and stir to coat.

    2. SAUTÉ the noodles, stirring frequently, until toasted and golden brown all over, 5 to 8 minutes. Remove the noodles from the pot and set aside.

    3. RETURN the pot to the stove and add the remaining oil. Cook the onions and garlic together until softened and aromatic. Introduce the tomatoes and both roasted peppers next, stirring periodically. Continue to cook until the onions are lightly golden.

    4. ADD the vegetable broth, tequila, lime juice, nutritional yeast, paprika, and cumin. Bring the liquid to a boil before returning the toasted noodles to the pot. Stir well to incorporate, cover, and reduce the heat to medium-low.

    5. SIMMER gently until the pasta is tender and the liquid mostly absorbed, 9 to 11 minutes. Take the pot off the heat and add the corn and cilantro.

    6. TASTE and season with salt and pepper to taste. Serve in individual bowls with optional garnish.
     
    WHAT IS NUTRITIONAL YEAST?

    Nutritional yeast is—as the name implies—a form of yeast that can be used on foods and in recipes. It is a vegan product.

    It’s an inactive form of the same yeast strain—Saccharomyces cerevisiae—use to leaven bread. It has also been pasteurized to dry out the yeast and concentrate its nutritional benefits.

  • Find it at health food, natural food and vitamin stores.
  • It can be labeled yeast flakes, yeast seasoning.
  •  
    These golden flakes add flavor as nutrition, and are used by people seeking dairy- and cholesterol-free options to conventional cheeses.

    You can add savory, cheesy, nutty flavors by sprinkling nutritional yeast on pasta, salads, vegetables and other foods (popcorn, anyone?).

    Or use it instead of cheese in cooking and baking.

     

    Fideo Risotto

    Fideo Recipe

    Fideo & Shrimp

    Nutritional Yeast

    [4] Fideo risotto from Bittersweet Blog. [5] Toasting the fideo is a snap (photo courtesy BudgetBytes.com). [6] Fusion fideo: Fried shrimp cakes combine Spanish and Japanese concepts, using fideo instead of rice. Here’s the recipe from Chef Ilan Hall on FoodAndWine.com. [7] Nutritional yeast. You can buy it locally or online. Bragg’s, is also OU kosher.

     

      

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    TIP OF THE DAY: Pumpkin Pecan Coffee Cake

    In just 15 minutes, you can whip up the batter for Pumpkin Pecan Coffee Cake.

    Then, stick it in the fridge, and when you’re preparing for breakfast or brunch this weekend, preheat the oven and take the cake out of the fridge. It will bake in 35 minutes, capping off your repast with warm, fragrant coffee cake.

    This recipe, from Go Bold With Butter, is one of those recipes that takes little time to mix.

    The quintessential coffee cake is a crumb cake: a yeast cake with a streusel (crumb) topping. This recipe is quicker to make: hold the yeast and the rising time, add the pumpkin and pecans.

     
    RECIPE: PUMPKIN PECAN COFFEE CAKE

    Ingredients For A 9-Inch Cake
     
    For The Cake

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) butter, at room temperature
  • 1 cup light or dark brown sugar
  • 1/2 cup milk
  • 1 large egg
  • 1 cup pumpkin purée
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  •  
    For The Crumb Topping (Streusel)

  • 3 tablespoons butter, melted and cooled
  • 1/2 cup light or dark brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  •  
    Preparation

    1. PREHEAT the oven to 350°F. Butter 9-inch spring form pan with butter and dust with flour.

    2. COMBINE the flour, baking powder, salt, cinnamon and nutmeg in a large bowl. In separate bowl whisk together milk, egg, pumpkin purée and vanilla extract.

    3. BEAT the butter and brown sugar on high speed in the bowl of stand mixer fitted with paddle attachment until light and creamy. Alternatively, use a hand mixer and a large bowl; beat about 3 minutes. Add the flour mixture in 3 additions, alternating with the milk mixture and ending with the flour mixture. Mix only until just combined. Stir in the pecans.

     

    Pumpkin Pecan Coffee Cake Recipe

    Streusel Top Muffin

    Coffee Cake Streusel

    [1] Pumpkin Pecan Coffee Cake with a crumb (streusel) topping (photo courtesy Go Bold With Butter). [2] Streusel can be light and airy, as on this crumb-top muffin (photo courtesy Folger’s). [3] By adding more butter, the streusel becomes denser. It’s a personal choice (photo courtesy Bella Baker).

     

    4. USING a fork, combine the butter, brown sugar, flour and cinnamon in small bowl. Use your hands to press the mixture into large crumbs (streusel). Spread the cake batter into theprepared pan and cover with crumb topping.

    5. BAKE until a toothpick inserted into center comes out clean, 35-40 minutes. Let cool in the pan for 10 minutes, then remove the pan sides and cool completely. Store the cake at room temperature for up to 3 days; or freeze leftovers.
     
    THE HISTORY OF CRUMB CAKE

    Long popular as the topping on Streuselkuchen (streusel cake), Germany’s crumb-topped yeast cake, streusel (pronounced SHTROY-zul) is a topping made from butter, flour and sugar. It can also contain chopped nuts or rolled oats.

    The word derives from the German “streuen” (SHTROY-en), meaning to sprinkle or scatter.

    The crumb cake is believed to have originated in Silesia, once part of Germany but today in western Poland (if you’ve read James Michener’s historical novel, Poland, you know the borders changed regularly).

    The original Streuselkuchen was very flat, with crumbs equal to the height of the cake (think one inch of cake topped with one inch of crumbs). To some streusel lovers, that’s perfection!

    The original recipe engendered variations with layers or ribbons of tart fruits (apples, gooseberries, sour cherries, rhubarb) and poppy seeds. Some versions even included pastry cream.

    Another popular coffee cake, also a yeast cake (but without crumbs), is glazed with sugar syrup, can be strewn with raisins and nuts and drizzled with royal icing. In our youth, when German emigré bakers plied their craft in New York City and elsewhere, it was as popular as crumb cake (and neater to eat, too).

      

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