These muffins are a fun twist on the usual pumpkin fare. As much as I love baking with pumpkin when fall rolls around, I get a little tired of the usual standbys–pumpkin bread and pumpkin pie, while delicious, are also everywhere. They’ve been done, many times over. These muffins are like a cross between pumpkin muffins and pecan pie. I haven’t had them before and I haven’t made them before. There’s something refreshing about that.
This recipe comes from the Belvedere Plantation. My boyfriend and I went there in November for their Fall Finale Festival, primarily for their corn maze, but it turned out they had much more to offer. Rope swings in the aptly named fun barn. A giant slide. An oversized trampoline called a jumping pillow. And recipes. I left the plantation with straw in my shoes and a free paper booklet of pumpkin recipes in my hand. What more does anyone need?
The next morning I flipped through the recipes, and I stopped when I got to this one. Normally I need visuals to get excited about a recipe, and a cute little stapled-together booklet of recipes printed on festively orange half-sheets of paper contains zero visuals, understandably. But the recipe alone did it for me this time. I saw the ingredients, read the directions, and got where they were going. Pumpkin muffins with a pecan pie-like topping? Yes. Yes. This is a thing I want to make happen. Now. Yes.
The thing is… I don’t even like caramel.
But this caramel popcorn is just really, really good.
There are some things where the storebought version just doesn’t compare, and caramel popcorn is one of them. In every kind of storebought caramel popcorn I’ve had, the glaze is thin, sugary, and flavorless. In a word, it’s weak. Even when the popcorn is fully coated in glaze, the flavor is still lacking. It’s a bland coating of chemicals and no wants that.
And then, one summer day in 2008 while visiting Kate in Maryland, I had caramel popcorn from Dolle’s in Ocean City. The flavor was intensely delicious–buttery and brown sugary, smothering each piece in caramel goodness. That led to an obsession, with Dolle’s caramel popcorn specifically. For years that was the gold standard, the one caramel popcorn that wasn’t disappointing. And then it occurred to me to make some myself.
Oh, these cookies.
I love these cookies.
In sixth grade I wrote an essay about these cookies.
Growing up, I spent a lot of time perusing my mother’s Australian Women’s Weekly cookbooks. She kept a stack of them in her walk-in closet, and I would take out a few at a time and flip through the pages, looking for ideas on what to bake next. If I was feeling particularly civilized I would read the cookbooks to my room, or on the living room couch. But sometimes I would just sit on the floor of the closet and read the cookbooks right then and there. Baking waits for no one.
That’s how I learned about honey jumbles. They had a cute name, they looked simple to make, and I loved anything with ginger in it, and that was all the convincing eleven-year-old me needed to try my hand at baking them.
You know a muffin is good when you can’t stop eating the batter.
Cookie dough is obviously delicious in raw form, but muffin batters and cake batters usually taste a little off. Their goopy texture combined with the sharp, chemical taste of raw baking powder always makes me think twice about licking the mixing spoon. (I mean, I do it anyway, but I usually regret it.)
I wish I could say a child was involved in the making of this. It would be better for my ego.
But no, this one was all me.
As I’ve said before, I don’t decorate. I aim to make things that taste good, not look good. So why would I make a cake whose execution depends entirely on decoration? Why would I let this happen?
Nostalgia might be the best explanation. Kate and I got to talking about the PBS kids’ show Zoom, which we used to watch when we were children. We both recalled one episode in which Caroline made a rainbow cake, which Kate had always wanted to make, and which my eleven-year-old self actually did end up making not long after seeing the episode.
And then, just like that, we wanted a rainbow cake.
This is the perfect quiche for anyone who…
- hates mushrooms
- doesn’t eat bacon
- wants a quiche that’s healthy but still has a crust (get out of here with that crustless quiche talk)
I’ve made this quiche three times this year alone and it’s always perfect. It’s great with a glass of orange juice if you’re feeling breakfasty, or next to a simple pile of salad greens tossed in lemon juice and olive oil if you’re having lunch. It’s great warm from the oven or cold from the fridge. It’s even great when you’re sick, I’ve recently learned. I was sick all last week, and while I didn’t have much of an appetite, I still had room for a slice of this every day for lunch. It’s carby enough to be comfort food and flavorful enough to keep me wanting more.
I love this quiche is what I’m saying.
I am so excited about this.
These came out tasting almost exactly like Walkers Shortbread, which is an obsession of mine. It’s deliciously buttery and rich, and one is never enough. It’s hard to imagine how something made with just four ingredients–flour, sugar, salt, and butter–can be so tantalizing, but then again, when you think about how much butter goes into these, it’s pretty self-explanatory.
I didn’t understand the magic of Walkers shortbread until I was about eight years old. Being a night owl, I’d stayed up late watching Family Matters reruns one night while everyone else in my family went to bed. During a commercial break I spotted the shortbread in a kitchen cupboard. I’d never been interested in it before–the shortbread basically looked like sticks of butter; try harder, Walkers–but somehow they were tempting that night. That or Steve Urkel was having a weird effect on me, I don’t know.
Usually I’m a cheesecake purist. If it comes topped with any kind of sauce, compote, coulis, or anything more flavorful than, say, whipped cream, I don’t want it. Plain cheesecake is perfect already.
Weirdly, however, there are several over the top cheesecakes on The Cheesecake Factory’s menu that I do love and allow. Cheesecake topped with strawberries is somehow offensive to me and yet I love their chocolate chip cookie dough cheesecake, Oreo crust and all. I won’t try to understand it.
This cheesecake, inspired by their banana cream cheesecake, is the first non-plain cheesecake I’ve ever made. That should say something about how delicious it is, and how well it strikes the balance between classic cheesecake and fun interpretation. It adds variety without detracting from what makes cheesecake great, and the sweet banana flavor never overpowers the cheesecake’s natural tang.
About six weeks ago I accepted a job offer, and I celebrated with a slice of banana cream cheesecake from The Cheesecake Factory. And somehow that wasn’t enough. Because about three weeks later, I found myself with an old, black, squishy banana, and when I looked at it I didn’t see potential banana bread as I’ve always seen before. I saw banana cheesecake.
So I bought cream cheese and graham crackers and set to making that potential a reality.
Let’s do this.
Over the course of three years, I have tried several different butterbeer recipes in an attempt to taste something somewhat close to the official, Rowling-approved version sold at The Wizarding World of Harry Potter. I didn’t visit the park until October 2014, when I volunteered myself for a work conference upon discovering it would be held near the park in Orlando. So in those three years of darkness, I couldn’t really say whether the recipes I tried were close to the real thing.
But I’d read enough descriptions to know what it should be–like cream soda but with a butterscotch-like flavor. And the versions I tried didn’t quite match up. I’ve tried or read about a few different methods to get that mysterious butterbeer flavor. Methods started with the cream soda base but differed in what they added from there. From a specific flavoring called vanilla butter emulsion to butterscotch syrup to butterscotch schnapps to actual butter heated with brown sugar, none of them seemed ideal. (Especially the last one. I’d rather not drink melted butter in my soda.)
When I finally tried the Rowling-approved butterbeer at the Wizarding World park, I found it tasted almost exactly as the internet had described. I had the frozen version, which was almost slushy-like in consistency. During that day at the park, I ended up buying two mugs of that frozen butterbeer and finishing them both (I shared them with my friend, of course, but I think the split was closer to 90/10 than 50/50. Sorry, Halley. It was totally for science).
I know, I know, health has no place in baking. But in the case of banana bread, I want it to. Banana bread already feels healthy–I mean, it’s got fruit in it–why not roll with it and produce something you can justify eating for breakfast? I never really thought of banana bread as cake anyway; it’s more hearty and flavorful. Adding a little extra health just seems like the natural next step.