Hazelnut Crunch Pumpkin Cake with Brown Butter Cream Cheese Frosting

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Guys, cake!

Yesterday was a day that called for cake…even though I didn’t have any left, I wish I did. It was one of those frustrating, frantic, half-assed days where you’re pulled in different directions and nothing gets accomplished. Days like that deserve something sweet. In my case it was a Reese’s pumpkin eaten over the sink with a gulp of cold coffee between ringing doorbells, barking dogs, a startled baby, and a project I just couldn’t seem to get through. But I wanted it to be a piece of this cake with a side of coffee…that was still warm.

This cake is a moist pumpkin and spice number with little bits of hazelnut suspended in the batter, iced with a brown butter + cream cheese concoction, and sprinkled with crunchy hazelnut candy. It’s got it all: tender-spiced cake, a buttery-tangy frosting, and lots of crunchy-sweet texture. It’s a dream boat and a sure-fire cure for one of those kinda days.

I don’t mean to get all complain-y, but some days are better than others and cake days are definitely the best!

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Hazelnut Crunch Pumpkin Cake

Makes 1, double layer, 6 inch round cake OR 1, 9-inch square cake.

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teapoon baking soda

1/2 teaspoon kosher salt

2 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

1/2 cups finely chopped, toasted hazelnuts

1 1/2 sticks (12 tablespoons) unsalted butter, browned*

1 1/2 cups brown sugar

1/4 cup bourbon

2 eggs

1 1/2 cups pure pumpkin puree (not pumpkin pie filling)

Preheat the oven to 350˚F. Grease 2 6-inch round cake pans and line with parchment circles (you can also bake this cake in a 9-inch square pan).

In a mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, nutmeg, and hazelnuts. In another bowl whisk together the browned butter, brown sugar, bourbon, eggs, and pumpkin puree until combined. Fold the butter-pumpkin mixture into the flour and spice mixture until just combined and there are no longer streaks of flour throughout. Divide the cake batter between the two cake pans and smooth the tops. Bake in the center of the oven for about 50 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and cool on wire racks for 15 minutes before turning out the cakes and cooling completely. Cool the cakes completely before frosting—it is even better to wrap the cooled cakes in plastic and place them in the refrigerator to chill before frosting.

Brown Butter Cream Cheese Frosting

1 stick (4 ounces) unsalted butter, browned*

4 ounces softened cream cheese

1/4 teaspoon kosher salt

3 cups confectioner’s sugar

Using a mixer, beat the browned butter with the cream cheese until smooth. Add in the salt and beat in the confectioner’s sugar gradually until smooth and spreadable.

Hazelnut Crunch

1/2 cup granulated sugar

2 tablespoons water

pinch of salt

1 heaping cup toasted hazelnuts

Place a sheet of parchment on a sheet pan and set aside.

Heat the sugar and water in a saucepan over medium high heat until the sugar dissolves and becomes a deep golden amber color—don’t stir it, but you can swirl the pan if you need to. Remove from the heat and stir in the salt and hazelnuts. Pour the mixture onto the sheet pan and cool completely. Chop the cooled hazelnut crunch coarsely and store in an airtight container until ready to use.

To assemble the cake:

Place one of the cooled cake layers on a cake stand, spread a heaping scoop of frosting on top of the layer and spread evenly, then sprinkle with a handful of the hazelnut crunch. Place the other cake layer on top, pressing down lightly to adhere to the first layer. Pile several heaping scoops of frosting on top of the cake and spread evenly to the edges of the cake, spread the excess frosting over the sides of the cake, evenly. Scrape any excess frosting off with an off set spatula for a “naked-cake” effect, or spread thickly for a more traditional look.

*To brown the butter, place it in a skillet or saucepan over medium heat, let it melt. It will bubble and foam. Once it begins to foam, whisk it constantly until deep brown bits begin to appear and the butter smells nutty like toffee. Remove from the heat and cool to room temperature before using. [/recipe]

 

 

 

 

Lemon Herb Chicken Romano

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Jessica from the blog How Sweet Eats is one of the funniest, hyperbolic, and creative recipe makers out there. I love her and her blog to pieces and even though we’ve never met, I consider her a friend in that totally-weird-virtual-friend way.  I always look forward to her over-the-top recipes and hilarious musings. Reading her blog is a serious delight for me, her conversational tone and drool-worthy photos get me every time, and I’m sure her legions of fans would agree. And, it’s a major year for her! I mean, she just published her first book, moved, and is expecting an amazing baby-bundle in just a few months. She’s a serious super-girl.

That said, it’s no wonder her new cookbook, Seriously Delish, is such a stunner. I mean, it’s packed with her tell-tale creative recipes and signature writing style, plus tons of gorgeous photos to go with. So, to celebrate the release of Jessica’s first (and I am sure not last) cookbook, I knew I had to share something with you all from it’s pages and it was no easy choice. There are seriously SO MANY enticing recipe to choose from–I mean, HELLO Baked Black Raspberry Oatmeal with a Brown Butter Drizzle, or Bacon Manhattans, or Slow Cooker Short Rib Breakfast Hash, or S’mores Hot Fudge Shakes…UGH! Anyway, I decided to go with one of her mother’s classic recipes, the kind you’d serve to people you love, Lemon Herb Chicken Romano, because it’s mom-approved and it’s cheese crusted. WIN.

To continue the celebration, in collaboration with her publisher, I’m giving away a copy of Seriously Delish to a lucky reader! Cue the confetti-blast emoji’s!! Just leave a comment below about the last seriously delish thing you ate or made and a winner will be chosen at random on September 24th.
a Rafflecopter giveaway

[recipe]

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Lemon-Herb Chicken Romano

From Seriously Delish by Jessica Merchant of How Sweet Eats

4 boneless, skinless chicken breasts

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 cup all-purpose flour

2 teaspoons dried parsley

1 teaspoon garlic powder

4 large eggs

1 tablespoon whole milk

1 cup freshly grated romano cheese

2 tablespoons canola oil

1/2 cup dry white wine

1/3 cup low-sodium chicken stock

2 lemons

4 tablespoons unsalted butter, cut into pieces

1/4 cup chopped fresh parsley

cooked pasta to serve

Preheat the oven to 350ºF. Season the chicken with salt and pepper.

Set up an assembly line of 3 bowls. Add the flour, dried parsley, and garlic powder to one bowl. Add the eggs and milk to the next and beat lightly. Add the cheese to the last bowl.

Heat a large ovenproof skillet over medium-high heat. Add the canola oil. Dredge a piece of chicken through the flour, coating it completely. Add it to the egg, coating it once more. Finally, add it to the cheese and press so the cheese adheres to the chicken. Add the chicken to the skillet, and repeat with the remaining chicken breasts. Cook each breast until golden on each side, about 5 minutes per side. Be gentle when flipping so you don’t lose the coating. Once the chicken is browned, add the wine to the skillet and turn off the heat. Add the chicken stock and juice of 1 lemon. Cut the other lemon into wedges and place them in the skillet. Add the butter pieces to the skillet.

Cover the skillet and bake the chicken for 20-25 minutes. Remove the chicken from the oven and sprinkle with chopped parsley. Let cool for 5 minutes before serving. [/recipe]

Roasted Stone Fruit with Ricotta and Mint Sugar

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Today, I have the easiest of summertime recipes for you. Sure, I’m asking you to make cheese from scratch, but it’s super easy. I promise. Plus, you could always just buy good quality ricotta from a cheese counter, making this summery dessert even easier.

If you’ve never made homemade ricotta, I seriously urge you to add it to your list of must-makes. It’s crazy easy and produces something that is so much more than the sum of its parts. It’s creamy and perfect…not at all grainy, gummy, or dry. It’s a totally different animal from the part-skim business you’ll find near the cheese slices at the store. I would definitely recommend going the whole milk route for this venture though, you could skip the cream if you want it a little lighter.

Also, let’s talk mint sugar. I am obsessed with mint these days. I love the smell of fresh mint and the flavor it brings to both sweet and savory dishes. I love to use it in summery chopped salads of cucumber, tomato, and lemon, and recently tried it in a feta and pea laced fritatta at Tasty n Sons here in Portland. It was fantastic. Needless to say, I also love it in all sorts of sweet aplications–it’s my favorite herb to pair with melon, or really any fruit, in this case perfect, summer stone fruits. This mint sugar is perfect for just that.

Speaking of stone fruits, they are crazy good right now. Like, I cannot get enough. I’ve been buying (and eating) a ton of them. It even seems a little early to me for them to be so spectacular but, apricots, plums,  and even cherries, are fantastic. The peaches haven’t been perfection, but they are still darn good and only benefit from a little roasting or grilling. Paired with creamy, lush ricotta and herbal mint sugar, the sweet-tartness of summertime fruits really shine.

Tip: if the pits of your stone fruits are stubbornly attached to the flesh, use a melon baller to scoop around the pit to free it. 

[recipe]

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Roasted Fruit with Ricotta and Mint Sugar

There are a variety of methods for making ricotta that can be found online. I kind of read a bunch, then went for it. I have used multiple layers of cheesecloth before, and it takes forever for the liquid to drain away (several days), so I find a single layer of cheesecloth over a fine mesh sieve does the trick just fine. Of course, you can sub the homemade ricotta with quality ricotta purchased from a grocer. Use any stone fruit you like and if you don’t want to turn on the oven, go ahead and grill the fruit halves, it will be just as delicious!

Homemade Ricotta:

Makes about 1lb of drained ricotta. 

1/2 gallon whole milk

8 ounces cream

3 tablespoons lemon juice

1/2 teaspoon salt

Roasted Stone Fruits:

As many pieces of fresh, not overly ripe, stone fruit you’d like. Peaches, nectarines, apricots, plums, and even cherries would work here.

sugar for sprinkling

Mint Sugar:

1/2 cup mint leaves

1/2 cup sugar

To make the ricotta, start 1-2 days ahead of time, so the cheese has plenty of time to drain.

Place a large pot (a dutch oven or soup pot will work perfectly) over medium heat and add the milk and cream. Insert a thermometer into the milk mixture and clip to the side. Gently heat the milk mixture until the thermometer reads anywhere between 165ºF-180ºF. Remove the pot from the heat and stir in the salt, plus lemon juice. Let the milk and lemon mixture sit for 10 minutes off the heat, undisturbed. Small curds will form and separate. Set a large fine mesh sieve over a large bowl, lined with one layer of cheesecloth and ladle the curdled milk mixture into the lined sieve. You may have to do this in batches as the liquid drains away or use 2 sieve/cheesecloth/bowl set-ups. Place the draining ricotta in the refrigerator for 1-2 days until most of the liquid has drained away, you may have to pour off the liquid from the bowl beneath once or twice if it reaches the bottom of the sieve. Once the ricotta is the consistency you like, store in an airtight container for a few days, if needed.

To roast the fruit, preheat the oven to 375ºF and line a baking sheet with parchment. Place washed and halved stoned fruits on the sheet in a single layer, cut side up, and sprinkle with sugar. Roast in the oven for 25-30 minutes or until the fruits soften and begin to release their juices. Remove from the oven and cool slightly before serving. Or store in an airtight container in the refrigerator until ready to serve.

To make the mint sugar, pulse the mint and sugar in a food processor until combined.

When you are ready to serve the fruit and ricotta, either spread some ricotta onto plates, top with fruits, and sprinkle with the mint sugar, or spoon some ricotta into the center of each fruit half and sprinkle with mint sugar.

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