This post was created in partnership with Spice it Up Foods, whose Veggie Pakoras are now available at select Costco stores in Eastern Canada. As always, all ideas and opinions expressed here are my own.
We’re approaching two months with two kids. The transition to becoming a family of four has gone as smoothly as I could have hoped (thank God for grandparents!). But even so, some days it’s…shall we say, challenging getting dinner on the table.
Spice it Up’s vegan and all-natural Veggie Pakoras are perfect for those days when I need a little help whipping up a quick and healthy meal. These crisp and well-spiced baked fritters make tasty snacks on their own, but here I’ve turned them into a light meal with a brussels sprout slaw and a spiced yogurt dressing/dip. The pakoras take about 15 minutes to bake, which conveniently is about as much time as you’ll need to make the salad and dressing!
Veggie Pakoras with Brussels Sprout Slaw and Yogurt Dressing
Serves 4-6 as a light meal
For the brussels sprout slaw:
- 1 lb brussels sprouts, finely shredded
- 1/2 small red onion, finely sliced
- 1/2 c almonds, toasted and roughly chopped
- 1/2 c dried cranberries
- Cilabtro, for garnish (optional)
For the yogurt dressing:
- 1 1/2 c plain yogurt, preferably low or full fat
- 1 Tbsp olive oil
- 1 Tbsp lemon juice, freshly squeezed
- 1 Tbsp honey
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/4 tsp ground tumeric
- 1 small garlic clove, grated
- 1 Tbsp finely grated fresh ginger
- Large handful of cilantro, chopped
- Salt and pepper, to taste
- Preheat oven to 400F and line a baking sheet with foil. Place frozen pakoras on the baking sheet and bake for 12-15 minutes or until crisp, turning once midway through cooking.
- While the pakoras are baking, toast the cumin and coriander seeds in a small skillet over medium heat until fragrant. Cool slightly, then grind using a mortar and pestle or spice grinder.
- In a medium bowl, whisk together all the dressing ingredients from the yogurt through the ginger. Stir in the cilantro. Season to taste with salt and pepper. Set aside 1/2 a cup for dipping.
- In a large bowl, combine the slaw ingredients. Toss with the remaining dressing.
- To serve, top slaw with hot pakoras and cilantro and serve with reserved dressing on the side as a dipping sauce.
Today is all about pumpkin, because it’s the 2017 Virtual Pumpkin Party! If you’re not a pumpkin fan or totally over pumpkin spice, hopefully this recipe (and the ton of other creative pumpkin-y recipes hitting the interwebs today) will inspire you to give pumpkin another chance.
When it comes to pie, are you Team Apple or Team Pumpkin? I quick-polled this question on Instagram Stories a couple weeks ago, and it seems that most of my followers are apple pie devotees. I, personally, am a proud member of Team Both. I also believe that a slice of cold pumpkin pie the day after Thanksgiving is one of life’s simple pleasures.
But as a nod to all you apple lovers out there (well, that and the several jars of apple butter in my fridge…), I’ve included apple butter in today’s pumpkin pie recipe. While you could go equal parts pumpkin and apple butter, I prefer a little heavier on the pumpkin, with the apple butter adding a subtle fruity sweetness and another layer of flavor.
Pumpkin pie is pretty easy to make, but here are a few tips to getting it just right:
- Don’t overbake! Seriously, turn off the oven when the middle is still a little wobbly. Otherwise it’ll be tough and probably crack when it cools.
- Speaking of cracks, the best way to avoid them is to cool it gradually (like you would a cheesecake). I had the best results when I left mine in the turned off oven for a few minutes before cooling at room temperature. That being said, a few cracks aren’t the end of the world and that’s why whipped cream (or, even better, homemade marshmallows or marshmallow meringue) exists.
- Use butternut squash instead of pumpkin. Maybe this is a little sacrilegious considering this recipe is for a Virtual Pumpkin Party…but I think butternut squash (or other flavorful winter squashes) taste better than pumpkin in pie. I definitely prefer the texture and color of butternut as well. And hey — if you’re using the canned stuff (which totally works), chances are it’s got some non-pumpkiny squash in there too.
- I prefer a cookie crust to a traditional all-butter crust with pumpkin pie because I like the contrast of textures. (However, according to another of my Insta-quick polls, I’m in the minority, heh.) Whichever you prefer, I definitely recommend taking the extra step of pre-baking the crust to prevent sogginess.
Pumpkin Apple Butter Pie
Makes one 9-inch pie
- 1 9-inch pie crust (either all-butter or cookie-based), pre-baked (optional but recommended)
- 280g pumpkin (or butternut squash) puree
- 200g apple butter
- 130g light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- A few gratings of fresh nutmeg
- A few turns of freshly ground black pepper
- 1 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
- 3 large eggs
- 1 c heavy cream
- Preheat the oven to 350F. Combine all the ingredients from pumpkin through salt in a food processor and process until smooth (you can also use an immersion blender). Add the cream and eggs and process until just combined.
- Scrape the filling into a medium saucepan. Cook over medium-low heat, stirring constantly, until just warm. You don’t want to cook the filling — just heat it through so the custard bakes more quickly and smoothly.
- When the filling is warm, pour it into the prepared pie shell. Bake until the edges are set but the middle still wobbles, about 30-40 minutes.
- Turn off the oven, crack open the oven door, and let the pie cool for 10 minutes; then transfer to a wire rack to cool completely. For the cleanest cuts, refrigerate uncovered before serving. Serve at room temperature or chilled.
This recipe was created as part of the 2017 Virtual Pumpkin Party. Don’t forget to check out the many other fantastic pumpkin recipes created by food bloggers around the world!
I made this little bundt cake for one of our Sunday family dinners. It was a snap to put together — no mixer required! no softening of butter! — and had a lovely soft texture that complemented the warm fall spices. The original recipe called for applesauce, but apple butter worked perfectly as a substitute (as would pumpkin puree, I suspect). The cake also keeps beautifully — I sneaked a piece a few days later and it was still just as moist as the first day. I have a bit of apple butter left, so this is on my re-make list — perhaps sneaking in some whole grain flour and swapping the allspice for cardamom or nutmeg (though the amount of spice here is perfect in my opinion).
Apple Butter Bundt Cake
Adapted from Food 52 | Makes one 6-cup bundt (6-8 servings)
For the bundt cake:
- 120g AP flour
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground allspice
- 1 large egg, at room temperature
- 65g granulated sugar
- 65g light brown sugar
- 180g apple butter
1/3 c vegetable oil (I used grapeseed)
1/2 tsp vanilla extract
For the glaze:
- 3 oz cream cheese, softened
- 3 Tbsp salted caramel sauce or maple syrup
- Pinch of salt
- 1 Tbsp heavy cream, plus more if needed
- Preheat the oven to 350F. Grease and flour a 6-cup bundt pan.
In a medium bowl, sift together the dry ingredients (flour through allspice). In a large bowl, whisk together egg and sugars until light. Whisk in the apple butter, oil, and vanilla until smooth.
- Using a silicone spatula, fold the dry ingredients into the wet until just combined. Pour batter into the prepared bundt pan. Bake for about 30 minutes, or until a cake tester comes out clean.
- Cool cake for 10 minutes in the pan, then turn out onto a cooling rack. Cool cake completely before glazing.
- When the cake is cool, prepare the glaze. Combine the cream cheese, salted caramel sauce, and salt in a food processor until smooth. With the processor running, drizzle in the cream. Add cream 1 tsp at a time until desired consistency is achieved. Transfer glaze to a small ziplock bag with the corner snipped off. Pipe the glaze over the cake.
I’m relatively new to choux. I never had much interest in cream puffs and eclairs, because most of the ones I’d eaten before were just doughy puffs filled with whipped cream and unceremoniously dusted with icing sugar. I’d much prefer a slice of pie or cake, and being lactose-intolerant I’d rather suffer for eating ice cream over whipped cream.
But earlier this year I made choux pastry for the first time and I realized, this is really fun. Maybe I’m a little weird (ok, not maybe), but I find making choux very relaxing. I enjoy watching the dough transform from a curdled mess into a smooth paste and trying to pipe uniform shells. And it’s super satisfying seeing those doughy lines transform into light, airy shells ready to be filled with whatever your heart desires (though my 2-year-old will gladly gobble them up plain).
When the Maple Guild sent me a bottle of their organic bourbon barrel aged maple syrup to try, I thought an eclair would be a fun way to highlight the pure deliciousness of maple. Maple is definitely the star of this dessert, so please use the best quality syrup you can find!
A few notes:
- The ingredient list and instructions may look long, but you can easily break the work up over a few days. I suggest making the pastry cream and praline first, as those can both be held in the fridge for a few days. Make the choux the day you plan to serve these eclairs.
- If you’re new to choux pastry, I highly recommend reading this tutorial for choux tips! This is the recipe I’ve had best success using, though I’ve made a couple of changes (salt content and baking temperatures).
- I typically make pastry cream with whole milk, but because we’re using a liquid sweetener (maple syrup), I’ve used part heavy cream for a thicker final texture. If you use all milk the final product may be a little looser and you’ll need to spoon the cream into the shells rather than pipe it.
- I really like adding a crunchy element to eclairs (in this case, the praline) to add texture. If you’re pressed for time, I think a sprinkling of crushed pretzels would work well — something with a bit of salt to balance out the sweetness of the maple. If you go the pretzel route, add it right before serving or it’ll get soggy.
Makes 12 4-inch eclairs
For the Choux Pastry:
- 75g water
- 75g milk
- 75g butter
- 1 tsp granulated sugar
- 1/2 tsp salt
- 100g bread flour, sifted
- 150g eggs (about 3 large), room temperature and lightly beaten
- Icing sugar, for dusting
For the Maple Pastry Cream:
- 1 c heavy cream
- 1 c whole milk
- 1/3 c maple syrup
- 4 large egg yolks
- 25g custard powder (or cornstarch)
- 25g flour
- 1/2 tsp vanilla
- 1/4 tsp maple extract (optional)
- 28g unsalted butter, softened
For the Almond Praline:
- 150g toasted almonds, chopped
- 150g granulated sugar
- Flaky sea salt
For the Maple Cream Cheese Glaze:
- 4 oz. cream cheese, softened
- 4 Tbsp maple syrup
- Pinch of salt
- 1 tsp cream, plus more if needed
For the choux pastry:
- Preheat oven to 425F. Line a large baking sheet with parchment paper. Use a ruler to draw twelve 4-inch lines, spaced by about 2 inches, to serve as a piping guide. Flip the parchment over so you don’t get pen/marker on your pastry.
- Combine the water, milk, butter, sugar, and salt in a medium saucepan. Bring to a strong simmer over medium heat, stirring occasionally. As soon as the mixture is simmering, remove the pot from the heat and dump the flour in all at once. Stir vigorously with a wooden spoon or spatula until the flour is completely incorporated.
- Return the pot to low heat and continue stirring until the mixture forms a ball and a thin film forms on the bottom of the pot, 1-2 minutes. An instant-read thermometer should read 170F. Immediately transfer dough to the bowl of a stand mixer fitted with the paddle attachment.
- Mix the dough on low speed for a couple of minutes to release the steam. An instant-read thermometer should read no warmer than 140F (any hotter and you’ll cook the eggs when adding them!). When the dough has cooled sufficiently and with the mixer still on low, add about half of the eggs. Mix until the egg has been completely absorbed, then add more egg about a tablespoon at a time, mixing completely before adding more. When you’ve added most of the egg, check the dough consistency — a finger dragged through it should leave a trough and a peak of dough should form where the finger is lifted. Once the dough passes this test, it’s ready. (You may not need all the egg.)
- Transfer the dough to a piping bag fitted with an open star tip. Pipe the eclairs onto the prepared sheet. Once all the eclairs are piped, dust them with icing sugar.
- Bake the eclairs for 10 minutes, then turn down the oven to 375F and continue baking until the shells are puffed and a deep golden brown — about another 20-30 minutes. Rotate the baking sheet after about 30 minutes total baking time — avoid opening the oven door any sooner, or your shells may collapse. After the shells are finished but still hot, pierce the bottoms with a skewer or paring knife and return to the turned-off oven for 10 minutes to allow the steam to escape and the insides to dry out (prop the oven door open with a wooden spoon). Transfer shells to a cooling rack and allow them to cool completely before glazing and filling.
For the maple pastry cream:
- Combine the milk, cream, and maple syrup in a medium saucepan.
- Place the egg yolks in a medium bowl and whisk to combine. Whisk in a ladleful of the milk mixture.
- Bring the milk mixture just to the boil over medium heat. Meanwhile, sift the custard powder and flour over the yolk mixture, and whisk until smooth.
- When the milk is just at boiling, remove from the heat. Add a ladleful of the hot milk mixture to the yolks, whisking continuously. Pour the remaining milk mixture into the yolks in a slow, steady stream, continuing to whisk constantly. Once all the milk has been added, transfer the entire mixture back to the saucepan over low heat. Whisk constantly until the mixture thickens and begins to bubble. Continue cooking over low heat for one minute after the mixture starts bubbling, then strain into a clean container. Whisk in the extracts and butter. Press a piece of plastic wrap against the surface of the custard and cool to room temperature, then refrigerate until cold before using.
For the almond praline:
- Line a sheet pan with parchment or a Silpat. Have a silicon spatula, your chopped almonds, and flaky sea salt ready to go.
- Put the sugar in a heavy saucepan and turn the heat to medium. Cook without stirring (occasionally swirling the pan is fine), until the sugar melts and eventually turns a deep amber color. Once the sugar is caramelized, remove the pan from the heat and immediately stir in the almonds to coat. Quickly pour the mixture onto the prepared sheet pan and spread it as thinly as possible with your spatula (don’t touch, trust me — it’ll hurt). Immediately sprinkle with a generous amount of flaky sea salt. Allow to cool completely before breaking into pieces, either with a mallet or food processor. Store leftovers in the fridge or freezer; or you can grind the remainder into praline paste.
For the maple cream cheese glaze:
- Combine the cream cheese, maple syrup, and salt in a food processor and process until smooth. Add cream a teaspoon at a time until the glaze is thick and spreadable.
To assemble the maple eclairs:
- Remove the pastry cream from the fridge and whisk to loosen. Transfer the cream to a pastry bag fitted with an open star tip (alternatively, you can just spoon the cream in).
- Using a sharp serrated knife, trim off the top third of the eclair shells and set aside. Remove any soft bits from inside the shells. Pipe the cream into the bottom of the shells.
- Spread roughly a tablespoon of glaze onto the top of each shell. Place the tops back on the filled shells and garnish with almond praline. Refrigerate until serving — these really are best within a few hours of filling, though if you have to hold them longer wait until the last minute to add the praline.