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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pumpkin Spiced Crumb Cake

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My Pumpkin Spiced Crumb Cake is one of my family’s favorites. I do want to explain why I take help from my local grocery store whenever I make a cake. In the past, I’ve mentioned using box cake mixes. They’re a time saver, most importantly, there are great box cake mixes out there. First, they’ve come a long way in their quality and variety. Second, why would you break out the flour, baking soda, baking powder, and or cocoa powder, when all these ingredients are already measured and mixed for you!

I start with a basic box cake mix, building a flavor profile of the type of cake I’m looking to make. For example; If I’m making a chocolate cake, adding brewed coffee will enhance the chocolate flavor. I also like to add Ricotta cheese to the cake batter. These ingredients I’ve mentioned. ultimately enhance or make for a more tender cake.

Prep Time: 15 minutes
Cook Time: 30-40 minutes
Total Time: 45-55 minutes (Baking time may vary depending on the type and size of the pan you use)
Equipment: parchment paper, 8 x 8-inch or 9 x 9-inch square pan
Yields: 9 slices

Note: I’m using a store-bought pumpkin spice for this recipe. I’ve also included a homemade pumpkin pie spice recipe below.

Ingredients For Crumb Topping:
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 cup + 2 tablespoons of cake flour
1 teaspoon of pumpkin pie spice
1/4 teaspoon Kosher salt
1/3 cup of chopped pecans (optional)
1 stick (8 tablespoons), melted unsalted butter

Ingredients For Homemade Pumpkin Pie Spice:
4 teaspoons of ground cinnamon
2 teaspoons of ground ginger
1 teaspoon of ground cloves
1/2 teaspoon of ground nutmeg
1 pinch of allspice

Directions For Homemade Pumpkin Pie Spice:
In a small bowl, whisk the spices together until combined. Store in an airtight container in a cool dry place.

For The Pumpkin Spice Cake:
1 box vanilla cake mix (16.5 oz. Duncan Hines French Vanilla)
1/3 cup vegetable oil
1/2 cup dark brown sugar
1/4  cup granulated sugar
1 cup of Libby’s pumpkin pie mix
1/2 cup Ricotta cheese, room temperature
2 teaspoons pure vanilla extract
3 large eggs, room temperature
1 cup of water
pinch of Kosher salt
1 heaping teaspoon of pumpkin pie spice
powdered sugar for garnish

Directions:
For the topping:
Using a medium-size mixing bowl, whisk together the sugars, cake flour, pumpkin pie spice, and salt. Pour in the melted butter and stir with a spatula until thick crumbles form. Set aside while preparing the cake.

Preheat oven to 350 degrees F.

For The Cake Batter:
Spray pan with baking spray and line with parchment paper, then spray the parchment paper. Note: This will allow for easy removal.

In a large mixing bowl of a stand mixer, add oil, vanilla extract, sugars, pumpkin pie mix puree, and ricotta cheese. Once the mixture is smooth, add 1 egg at a time until incorporated.

In a medium size bowl, add the box cake mix, pumpkin pie spice, and Kosher salt. Whisk these ingredients together. With the mixer on low speed, slowly add the dry ingredients, mixing until just combined. Do not over mix! Note: If you are doing this by hand, you can use a spatula to fold the dry ingredients into the wet ingredients.

Pour the batter into the prepared pan, spreading into an even layer. Cover with the crumb mixture. If needed, break up the larger crumbs into smaller ones.

Place into oven and bake for 30 to 40 minutes or until a cake tester, inserted into the center, comes out clean, and the center of the cake barely jiggles. Remove from oven and let cool in the loaf pans for at least 30 minutes before slicing. Top the cake with a dusting of powdered sugar.

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Chai Spiced Sugar

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I wanted to share this amazing Chai Spiced Sugar recipe.

A friend of mine, Keri Bassett, and fellow blogger has a wonderful website at www.shakentogetherlife.com. This recipe of hers is now a staple in my house. You can add this spice blend to just about anything. Cookies to your favorite drink, it really doesn’t matter, Keri’s, Chai Spiced Sugar will give you warm FUZZIES inside.

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Ingredients For Chai Spiced Sugar
1/2 cup granulated sugar
2 tablespoons of Chai Spice Mix

Ingredients For Chai Spice Mix:
1 teaspoon ground cardamom
1 teaspoon ground nutmeg (or allspice)
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 teaspoons ground ginger

Directions:
Stir together sugar and chai spice mix until well combined. Place in an airtight container and store in a dark cool place.

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Pastitsio

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Lately, I’ve been testing a couple Greek Pastitsio recipes. Pastitsio, Greek style lasagna is so delicious.  Instead of just making one pan, I’ve made three to share with family and friends.

Bucatini is the pasta that’s a little thicker than spaghetti with a hole running through the center. I used Bucatini in this dish because it is readily available at local grocery stores. The traditional Greek pasta used for this dish can be found on line. I recently visited an International market, about 30 minutes from my home, and found that particular pasta.

You’ll see in the picture below that they are large tubes of pasta.

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Pastitsio (3)

This dish is definitely is a labor of love but so well worth it. There are three components to this dish, first the pasta, then the meat sauce, and finally the Bechamel. The one thing I find that different in the making of Pastitsio is the type of pasta that’s used. I have some very dear friends that are Greek and traditionally their parents and grandparents used Bucatini. That’s a thicker style of spaghetti-like pasta with a hole running through the center, so that’s what I’m using today. I’m going to start with the tender and flavorful meat sauce.

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Directions step by step:
In a deep sided pot that been heating up on med heat I’ve added 2-3 tablespoons of olive oil. To the oil, I’m adding some spices. I have oregano, cinnamon, cayenne pepper, and ground cumin that I’m adding in to flavor the meat. I let the spices bloom in the hot oil and this is going to flavor the meat.

To the pot, I’m adding in a diced yellow onion that I’m going to saute until soft and translucent. Next,  I’m sprinkling in a pinch of Kosher salt and black pepper, and just stirring the diced onion so it gets really good and coated in the spices.

I have some lean ground beef and lamb that I’m adding to the pot to start browning and getting a hold of those delicious spices. I turn the heat up to med high, and using a wooden utensil I break up the meat. This is when I add in the minced garlic and let that cook for about 10 minutes or until all the meat is nice and brown.

Once the meat is nice and brown I like to drain any excess fat off the meat before returning it to the pot. Next, I’m adding in a good red wine. I’m using a Merlot, 1 cup. I let this come back up to a boil still on med high heat, then reduce the heat to med low, to a simmer, until all the wine has been absorbed. Once that’s happened I add in the whole can of crushed tomatoes.

I go ahead now and turn the heat back up to medium, and let cook for about 40-45 minutes stirring occasionally. Right before the sauce is done I add in some fresh thyme leaves and oregano. I stir the fresh herbs through and set the meat sauce aside before starting on the next phase of the Pastitsio. Next, the pasta.

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Cook the pasta to just under the al dente stage. Drain the pasta really well.  I have some Pecorino Romano cheese, that I’ve coarsely ground up in the food processor. Transfer the drained  pasta into a container. Add 4 tablespoons (1/2 stick) of softened unsalted butter. Toss butter through really well. This will ensure the pasta doesn’t stick together while it sits to the side until I’m ready for it. I’m also adding some of the ground up Percorino cheese and tossing that through the Bucatini.

The second component to this dish is finished. Now for the Bechamel sauce.

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To start the Bechamel sauce for the Pastitsio, I have a pot that I have on med heat with some unsalted butter melting in the bottom. To that I’m adding in some flour that I’ve whisked until the flour and butter has made a smooth paste.

Next, I’m adding in some milk and heavy cream that have been heated (on the back burner) right below the boiling point. To the heated milk and cream mixture, add in some Kosher salt, black pepper, and freshly grated nutmeg. Stir that though before slowly adding the milk and cream mixture to the roux. Wisk continuously until everything starts to thicken and coats the back of a spoon.

This is when I add in some grated Pecorino cheese. Next, I ladle in some of the flavorful meat sauce into the Bechamel. Allow the mixute to cool before adding in the beaten eggs, and the room temperature Greek yogurt.

Well, that’ the last of the components for this dish. Now it’s time to put this bad boy together.

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First, I toss the prepared Bucatini in with the meat sauce.

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I have 3- 9 x 9 disposable pans that I’ve lightly butter. Remember I’m sharing with some really good friends of mine who happen to be Greek and to get their opinion on my take on this delicious recipe.

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I transfer a third of the Bucatini, in meat sauce, and divide that equally between the three pans. Next, I spread some of that delicious and creamy Bechamel sauce, equally, over the top so that it covers the pasta with meat sauce completely.

Sprinkle a good helping of the grated Pecorino cheese over the top of each pan. Place them into a 350 degree oven and bake them for 1 hour. The top should have a bubbly golden brown crust.

While it’s still hot, I chop up, very finely some Italian flat leaf parsley to sprinkle over the top for color.

Let this rest for at least 15 minutes to set before cutting.

I wanted to say, that this dish freezes beautifully.  Let cool completely, wrap them in foil, then again in plastic wrap really tightly. Then label and date them so you can have Pastitsio any time you like. When you ready to heat them up, place a pan into the frig to thaw over night.

Next, remove the foil and plastic wrap. Take a new piece of foil and lightly spray, the dull side, with non- stick cooking spray.  This will prevent the cheese topping from sticking to the foil. Preheat the oven to 350 degrees and heat for about 30-35 minutes or until hot all the way through.

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Yields: 18 servings
Equipment: 3- 9 x 9 disposable pans
Ingredients For Meat sauce
2-3 tablespoons of olive oil
1 large diced yellow onion
1 pound of lean ground beef
2 pounds of ground lamb
1 cup of Merlot
5 cloves of minced garlic
1-1/2 tablespoons of ground cinnamon
1 tablespoon of dried oregano
1 tablespoon of chopped fresh thyme leaves
1 tablespoon of chopped fresh oregano leaves
1 teaspoon of cayenne pepper
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1- 28 ounce can of crushed tomatoes with their juice
1 stick of unsalted butter, reserve some for greasing the baking dish

Ingredients For Bechamel Sauce:
2 cups of whole milk
1 1/2 cups of heavy cream
1/2 a stick of unsalted butter
4 tablespoons of all- purpose flour
1/2 a teaspoon of freshly grated nutmeg
1 teaspoon of Kosher salt
1/2 a teaspoon of black pepper
3 cups of grated Pecorino cheese (1-1/2 cups for the Bechamel, 1 cup to toss with the pasta, 1/2 a cup for the topping)
2 extra large beaten eggs
1 cup of Greek yogurt
1 pound of Bucatini
Italian flat leaf parsley for garnish

Directions:
Making the sauce. Heat the olive oil over med heat in a large pot. Add in the oregano, cumin, cinnamon, and cayenne pepper to bloom in the oil first. Then add the diced onion seasoning with Kosher salt and pepper. Stir the onion until well coated with the spices and cook for 3-4 minutes until translucent. Add the meat in and break up with a wooden utensil, and also add in the minced garlic. Cook for about 10 minutes. After the meat minture has browned nicely drain off the excess fat and return the meat mixture back into the pot. Turn the pot up to med high heat and add in the wine. Let it come to a boil, reduce the heat to med low and let the wine reduce completely. This takes a couple of minutes. Next, add in the crushed tomatoes. Turn the heat back up to med and let the meat sauce simmer for about 45 minutes. About half way through taste for seasoning. This is the perfect time to add a light sprinkling of Kosher salt and pepper and stir that through.Be sure to stir the sauce occasionally through this process. Once finished set aside

While the sauce is simmering, prepare the pasta. Cook just under the al dente stage because it still has to bake. Once drained really well, add the unsalted butter. Toss the butter through. Then add in  Pecorino cheese and toss that through to coat the pasta. Set aside

Next for the Bechamel. Heat the milk and cram together in a sauce pan. Once just under the boiling point, 2-3 minutes, add in the Kosher salt, black pepper, and freshly grated nutmeg and stir through. In another pan melt the butter add in the flour whisking continuously Once the flour and butter are smooth and thick,add in the milk mixture and continue whisking for about 5 minutes or until the thicken white sauce coats the back of a wooden spoon. Now off the heat add in the grated Percorino cheese, 1 cup of the meat sauce. Stir this though and allow to cool before adding in the beaten eggs and Greek yogurt. Set aside.

Now add the pasta to the meat sauce and toss through so everything is mixed well  Place the pasta and meat sauce mixture divided evenly in the bottom of the pans, To that pour the Bechamel sauce evenly and equally over the three pans covering the pasta completely. Sprinkle the remaining cheese over the top of each pan.  Bake at 350 degrees until golden brown. Sprinkle some fresh finely chopped Italian flat leaf parsley for garnish over the top of each one. Let rest for about 15 minutes before cutting into.

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Apple Roses

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Every now and then I come across a recipe that catches my eye. I love to put my own spin on any new recipe. It just so happens, it’s Steve’s birthday today so I thought I’d surprise him with these Red Apple Roses. 

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Prep Time: 30 minutes
Inactive prep time: 1 hour (to defrost pastry)
Cook Time:  35 to 40 minutes
Total Time: 1 hour 10 minutes
Yields: 6 roses
Equipment: muffin tin pan

Ingredients:
2 Red and Delicious apples sliced as thinly as possible (1/16th of an inch)
1/2 cup of Apricot preserves
1 lemon juiced
4 cups of water plus 1 tablespoon for the apricot preserves (for red roses, substitute plum jam)
1 sheet of thawed Puff pastry cut into 6 equal strips
1 tablespoon of ground cinnamon
1 tablespoon of Turbinado sugar
powdered sugar
garnish with sprigs of fresh mint

Directions:
Preheat oven to 375-degrees F.
Prepare the apples.
Start by removing the core and thinly slicing two Red and Delicious apples. In a small bowl filled half-way with water add the juice of one lemon. Place the sliced apples into the lemon water and microwave for 3 to 4 minutes, to soften, allowing the apples to be pliable. Using a mesh strainer, drain off all the water. Return the apples to the bowl and set aside.

Prepare the jam.
In a small microwave-safe bowl, add the apricot preserves and 1 tablespoon of water. Stir together and microwave for 30 seconds. Mix with a spoon so that the preserves have a thick syrup-like consistency. I also have some ground cinnamon for the apples. It adds warm sweetness to the apples.

Prepare the dough.
Flour your cutting board or marble surface with flour. Roll the pastry out until it’s half the thickness (almost double in length), and the creases are smooth. Cut into 6 equal strips crosswise, approximately 2 inches wide.

Assemble the apples.
Lay the pastry strips down and brush the jam over each one. Place the apple slices along the top half of each strip. laid out in an overlapping style. Evenly sprinkle the ground cinnamon over each strip. Fold up the bottom half of the strip, then carefully roll up each one until you have formed a rose.

Brush the apricot preserves over the pastry dough and lay the apple slices where they hang over the edge of the pastry. Sprinkle a pinch of ground cinnamon over each apple. Grab one end of the dough and roll up the pastry very gently.

Place the roses in buttered greased muffin tins and lightly dust each one with a little Turbinado sugar. Bake for 35 to 40 minutes. Brush the tops of the roses with the remaining apricot jam. The apricot jam gives the roses a beautiful shine. Serve warm or at room temperature.

Once the roses have cooled, arrange them on a beautiful dessert plate. Garnish with a sprig of fresh mint and dust with a little powdered sugar.

Note: If you prefer red roses, substitute a plum jam.

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