A FAREWELL TO AUTUMN

Butter squash muffins




for the muffins:
(18 pc)

4 large eggs
200 g light brown sugar
100 g custard sugar
210 g corn oil
400 g all purpose flour
2 g baking soda
4 g baking powder
3 g cinnamon
65 g walnuts crushed
340 g grated butter squash

In days like these, when Autumn rushes towards her home, leaving us wondering how we will adjust to the white of the winter after the colourful presence of hers, I want to seal our warm memories. I used ingredients with earth colours and combined them in a soft recipe for some Autumn celebration muffins - my farewell to Autumn.



In a bowl, combine the flour, baking soda, baking powder and the cinnamon. Beat the eggs with the brown and white sugar until doubles in volume. Add the oil. Add the dry ingredients, followed by the butter-squash and the walnuts. Fold just until combined.







You can substitute the grated butter-squash with the same quantity of grated apples or carrots. With the apples, the texture of the final product would be slightly moister and the taste will very much depend on the type of apples used for the recipe. Sweet apples as Gala and Honey crisp would present their sweetness and moister to the muffins, and Granny Smith will surprise with a nice sour accent. I wouldn't change the quantity of the sugar in neither if the suggested substitute products. The final sweetness wouldn't matter - it is just the flavour that would be differently enhanced.

Distribute the batter in a lined with paper cups cupcake tin and bake at 180C for about 40 min. After the muffins are completely cold, sift some powder sugar on top, decorate and serve.


These muffins are very much like small pans and are great for an afternoon tea party with friends. They are my way of waving "good buy" to this year's autumn.



November Night

Adelaide Crapsey


Listen ...
With faint dry sound
Like steps of passing ghosts,
The leaves, frost-crisp'd, break from the trees
And fall.









Comments

Post a Comment

Popular posts from this blog

Lebkuchen Houses

Image
Traditions are sculpted by the memories of the people. For some traditions is particularly easy to cross time and geographical borders, because of the taste. The well known gingerbread houses today are the young ancestors of the lebkuchen houses, born in Germany two hundred years ago, when Brothers Grimm wrote "Hansel and Gretel". German bakers were inspired by the descriptive story and freed their imagination into baking differently shaped and coloured small and big delicious houses.  Decorated with candies, small cookies, chocolate pieces and lots of icing, the houses are extremely appealing not only because of their whimsical appearance, but because of the heavenly aroma of the spices as well. Make this in advance and you will have Christmas feeling all season long.  I chose to bake lebkuchen houses because of the variety of spices used in the recipe . My houses are gently decorated with white royal icing and I did not use any candies. I like this way of decor
Read more

Rustico Buttergipfel

Image
55 g unsalted butter I 225 g unsalted butter II 30 g flour 15 g cold water 7 g dry yeast 20 ml lukewarm water 160 ml col water 14 g malt syrup , or 30 g dark honey 12 g salt 1 large egg 380 g flour My Grandma used to "toast" the butter for almost every pastry - either at the time of preparing or just before serving. It gave just a small "intonation" of difference to the colour but such a complete finish to the taste. At the time I did not care what and why she did that - to me it was just an extra unnecessary work. Later on at the university I realized how the separation works and what a difference it makes to the taste. French call it beurre noisette and use it mostly for pastry and savoury hot sauces, Indians call it ghee and cook mainly with it, in Germany and in the German part of Switzerland, chefs use this "toasty" butter for the buttergipfels .  The process is a simple separation into butterfat and milk solids, called clarificat
Read more

Old-fashioned Lebkuchen Stars and Hearts

Image
This is the classic recipe for Christmas Cookies from old Germany, or Switzerland (if you'd prefer). A recipe, I was hoping to find for a long time. Thanks to Sara Kelly Iaia and her fine memories, collected in the book "Festive Baking", I am happy to bake the first cookies for this Christmas. The honey and the quantity of the fragrant spices make these cookies unique. I would advise not to skip any of the spices or to change their quantity. I am pretty conservative when it comes to perfumed spices. I think the simpler ingredients make one dish tastier. But here, the spices are in perfect unison.   for the cookies: 490 g all purpose flour 1 tsp baking soda 1 tsp baking powder 1 Tbsp cinnamon 1 tsp cardamom 1/2 tsp ground cloves 1/2 tsp powdered anise 1/2 tsp grated nutmeg 1/2 tsp ginger 225 g honey 160 g light brown sugar 134 g unsalted butter 1 large egg 1. Sift the flour in a bowl. 2. In another bowl, sift all
Read more