We Pump Our Fists, Not Our Gas
I'm not going to weigh in on the national crisis that is America. At least not here, I won't. I think It's pretty shitty when you can't find gas after visiting 9 different fueling stations. Yeah...I said shitty. I've never cursed on this blog before. Well, there's a first time for everything and today feels like a day that I should remember past items and brush off new ones.
I feel as if I've been blogging so long, I can refer to recipes and things I did earlier in the year and introduce them to the audience I have now.
I had a leftover can of pumpkin from my last cooking class and I didn't know what to do with it except make my famous pumpkin loaf. Ok, it really isn't famous (yet) but when compared next to Starbucks pumpkin loaf, mine was chosen 100% of the time.
Ginger pumpkin cake with butterscotch marshmallow frosting
This particular cake was a little eggy. I added the extra egg whites from the marshmallow frosting to the batter. A second batch of cakes with added cake flour (to absorb the egg whites and make to the cake fluffier) came out even more delicious than before. I took it to work (where this pic was taken) and I do believe it was a hit. Not as awesome as the blueberry sour cream lavender ice cream & chocolate lavender cake, but eaten nevertheless.
I've been enamored with making marshmallows ever since Molly of Orangette made them in Bon Appetit. Why they were featured during the blazing hot summer, I will never know...but I'm going to let that go.
I dislike adding artificial things into my food and I've been searching for a marshmallow recipe made with egg whites and maybe just a little corn syrup. And good leaf gelatin...not the powdered stuff.
I must have crappy search skills, because I couldn't find a decent recipe anywhere.
So I made up my own!
Butterscotch Marshmallow Frosting
adapted from Tyler Florence & Professional Baking by Wayne Gisslen
1 cup Dixie Crystals Extra Fine Granulated Sugar
1/3 cup water
5 egg whites, at room temperature (or equivalent powdered egg whites)
pinch of cream of tartar or scant squirt of lemon juice
1 pkg Jell-O Instant Sugar Free/Fat Free butterscotch pudding
2 cups fat free milk
In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush.
This will help prevent sugar crystals from forming around the sides (and falling in and causing a chain reaction on your face. Hot sugar + skin=NO joke). Prepare your egg whites.
In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar lemon juice, increase the speed to medium, and beat until soft peaks form.
With the mixer running, pour the caramel syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy.
Prepare Jell-O pudding mix by whisking in the fat-free milk. Fold in the egg white/caramel meringue.
May be kept fresh for 3 days, covered in refrigerator.
Just in case you forgot what it looks like.
The original pumpkin loaf. I made it for a coffee seminar at my store back in January.
Never have I ever seen people clamor for free food like they did that day.
I feel as if I've been blogging so long, I can refer to recipes and things I did earlier in the year and introduce them to the audience I have now.
I had a leftover can of pumpkin from my last cooking class and I didn't know what to do with it except make my famous pumpkin loaf. Ok, it really isn't famous (yet) but when compared next to Starbucks pumpkin loaf, mine was chosen 100% of the time.
Ginger pumpkin cake with butterscotch marshmallow frostingThis particular cake was a little eggy. I added the extra egg whites from the marshmallow frosting to the batter. A second batch of cakes with added cake flour (to absorb the egg whites and make to the cake fluffier) came out even more delicious than before. I took it to work (where this pic was taken) and I do believe it was a hit. Not as awesome as the blueberry sour cream lavender ice cream & chocolate lavender cake, but eaten nevertheless.
I've been enamored with making marshmallows ever since Molly of Orangette made them in Bon Appetit. Why they were featured during the blazing hot summer, I will never know...but I'm going to let that go.
I dislike adding artificial things into my food and I've been searching for a marshmallow recipe made with egg whites and maybe just a little corn syrup. And good leaf gelatin...not the powdered stuff.
I must have crappy search skills, because I couldn't find a decent recipe anywhere.
So I made up my own!
Butterscotch Marshmallow Frosting
adapted from Tyler Florence & Professional Baking by Wayne Gisslen
1 cup Dixie Crystals Extra Fine Granulated Sugar
1/3 cup water
5 egg whites, at room temperature (or equivalent powdered egg whites)
pinch of cream of tartar or scant squirt of lemon juice
1 pkg Jell-O Instant Sugar Free/Fat Free butterscotch pudding
2 cups fat free milk
In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush.
This will help prevent sugar crystals from forming around the sides (and falling in and causing a chain reaction on your face. Hot sugar + skin=NO joke). Prepare your egg whites.
In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar lemon juice, increase the speed to medium, and beat until soft peaks form.
With the mixer running, pour the caramel syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy.
Prepare Jell-O pudding mix by whisking in the fat-free milk. Fold in the egg white/caramel meringue.
May be kept fresh for 3 days, covered in refrigerator.
Just in case you forgot what it looks like.
The original pumpkin loaf. I made it for a coffee seminar at my store back in January.Never have I ever seen people clamor for free food like they did that day.
Ginger Pumpkin Cake
see below for quantities
2 cups Dixie Crystals Extra Fine Granulated Sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
3/4 cup cake flour
2 tsp baking soda
2 tsp ground cinnamon
1 Tbsp fresh ginger, grated
1 tsp baking powder
1/2 tsp salt
2 cups pumpkin puree or 1 (15 oz) can pumpkin
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree and ginger. Pour batter into cake pans. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool.
Acceptable cake pan sizes:
2 greased and floured 9-inch round layer cake pans
1 9X13 baking dish
2 18-count muffin pans
see below for quantities
2 cups Dixie Crystals Extra Fine Granulated Sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
3/4 cup cake flour
2 tsp baking soda
2 tsp ground cinnamon
1 Tbsp fresh ginger, grated
1 tsp baking powder
1/2 tsp salt
2 cups pumpkin puree or 1 (15 oz) can pumpkin
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree and ginger. Pour batter into cake pans. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool.
Acceptable cake pan sizes:
2 greased and floured 9-inch round layer cake pans
1 9X13 baking dish
2 18-count muffin pans
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
Nikki, your pumpkin cake looks delicious. So perfect for he Fall and upcoming holidays. Great recipe. Thanks for the post.
ReplyDeleteYumm. Its that time of year. Speaking of gelatin leaves, I just purchased my first batch today.
ReplyDeleteTeresa: Thanks! I am not really a pumpkin fan, but my roommate is. And I've been making everything with pumpkin the past month or so. This cake was the last bit!
ReplyDeleteCourtney: I thought about buying some, but I'm not sure if I'll use it.
Yummy! I think its crazy that you have a gas shortage & the price of gas keeps going down here everyday!
ReplyDeleteNikki your pumpkin cake looks great. Regarding the marshmallows recipe, check out Emiline's (Sugar Plumb) recipe. Just syrup, gelatine and vanilla. I made them and they turned out great. I haven't found time to post about them yet.
ReplyDeleteKat: yeah, I'm going to go out later and take pictures of all of the bag-covered gas pumps. It's disheartening. Well...more gas is being delivered to stations but more than a few just have one available.
ReplyDeleteIvy: I will look at her marshmallows later. I like the egg whites in mine because it makes them so ethereal...so dreamy. When you put it in your mouth, you see rainbows, unicorns, purple horseshoes, and red diamonds. I swear.
Nik, that pumpkin cake rocks. How can anyone resist marshmallow butterscotch? If sugar and fun had a party, and they woke up next to each other with splitting headaches the next day, the result would be that frosting :)
ReplyDeleteYour pumpkin cake looks wonderful and has me thinking about making pumpkin bread for my kids!
ReplyDeleteOH. MY. GAAAWD. Pumpkin marshmallow frosting?! You took something that is usually delicious and then made it like crack with the mashamllow-ie-ness.
ReplyDeleteI want.