These cute little cakes combine two of the holiday season’s most beloved ingredients: pumpkin and eggnog.
“Pumpkin Spice Minis” is from the cookbook, “Cake Simple” (Chronicle Books) by cookbook writer Christie Matheson, of which I received a review copy.
I took the liberty of swapping out the buttermilk in the cake recipe and the milk in the glaze recipe for eggnog instead.
Eggnog’s inherent richness is even too much for me at times just gulped straight. So, I prefer baking with it instead.
Organic Valley eggnog for the holidays.
That’s just what I did when I recently received a sample of Organic Valley eggnog. Made with organic eggs and milk, plus fair trade sugar, vanilla and nutmeg, this is a decadent tasting eggnog. A quart is $3.49 at most Whole Foods stores.
Those of you who have read me long enough know that I love all things pumpkin — just not pie.
As a result, it’s always a challenge to find something pumpkin-y for Thanksgiving that is not the typical pie. Something special enough to serve guests. Something grand enough to be the memorable sweet finale to such a meaningful holiday that we wait for all year-long.
Thank goodness for the guys at Baked bakery in Brooklyn, who have come up with “Pumpkin Almond Cake with Almond Butter Frosting.” It’s from the newest cookbook, “Baked Elements” (Stewart, Tabori & Chang), by Matt Lewis and Renato Poliafito, who gave up their jobs in advertising to open their much-praised bakery known for its homey and ridiculously satisfying cookies, cakes and pastries.
This cookbook, their third, includes 75 recipes that highlight their 10 favorite ingredients — everything from peanut butter to malted milk powder to cheese, and of course, pumpkin.