Confections of a (Closet) Master Baker: Pumpkin Chronicles

Thursday, November 17, 2011

Pumpkin Chronicles

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Mousse

I wanted to get you oriented, as I've posted quite a few pumpkin recipes through the years. Pick and choose!

cheesecake

Pumpkin Cheesecake

Pumpkin Whoopie Pies

Pumpkin Pudding Cake

Pumpkin Eclairs (with Pumpkin Pastry Cream)

Sweet Potato Sweet Bread (can be adapted with 1 to 1 ration replacement with pumpkin purée)

For leftover pumpkin purée, gnocchi!

7 comments:

Peri said...: Thanks for the recipes. I have been staring at 2 cans of pumpkin puree on my kitchen counter for a few days now. After seeing your post, I know today will be the day to use them. Hmmmm, just a few more seconds to decide which scrumptious looking recipe to use. Decisions, decisions. Pumpkin Pudding Cake it is!; November 17, 2011 9:57 AM
Peri said...: One question. In the Pumpkin Pudding Cake recipe, you mention salt twice. Once in the mixing of the flour, salt and spices then again later in the egg whites/salt mixture. Is that the same 1/2 tsp divided? Maybe I am reading it wrong. Can't wait to make it/taste it!; November 17, 2011 10:16 AM
Nancy McFadden said...: they all look very yummy! Can't pick just one!; November 17, 2011 10:27 AM
Karen S. said...: Gesine, thanks for this! I just emailed this to my daughter and law to share the baking love! I just used your recipe for carrot cake and the best ever frosting you included in the book for my son's birthday...first carrot cake I've ever made...it was a major hit! Thanks so much for sharing your inspiration, (I love the little things you add like use your lovely plate...) you are the best!; November 17, 2011 10:48 AM
Susan said...: I just did the whole month of October in "Pumpkin" to honor my daughter who passed away last year from breast cancer--she always asked for Pumpkin Pie for her birthday on October 8th. Thank you for some new ones to add to my list. XOXO; November 17, 2011 9:20 PM
Peri said...: It's Pumpkin Pudding Cake time! After a quick response to my question (regarding the amount of salt to use) I am good to go. Gesine, you're apparently not only a master baker, but a good "quick responder" to any confusion about a recipe blog post. Much appreciated since like any art form, once the seed of an idea is planted we want to begin creating/baking. Thanks! Diane/Peri; November 18, 2011 8:44 AM
Anonymous said...: You are outrageous. When I retire in 2090 days, counting weekends (not that I am counting), I hope to meet your standard for baking such great imaginative things. If there were only enough hours in the days. =) Nancy O; December 7, 2011 9:47 PM

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Frequently Asked Questions...Answered

Where are you located? In Vermont. Exact location a mystery. Kind of. Ours isn't a retail shop, just commercial bakery where I develop recipes for my cookbooks and for a new line of retail box mixes so we like to keep it simple and private. Visit www.gesine.com for more eye candy.

When's the new book coming out? Pie it Forward is being released April, 2012 Sugar Baby is available at your local book retailer (if it's not, shame on them). It's a book about working with sugar but it's not a candy book. This is a resource that will expand your baking repertoire a thousand-fold. And there's the baking memoir My Life From Scratch (previously known as Confections of a Closet Master Baker).

Did you open a Texas store? No. I shared my recipes and developed a few for Waltons on 6th. My signatures like Golden Eggs (buttons there), the famous Montpelier chocolate chocolate cakes, carrot cake, Parisians, chocolate mousse towers, fruit mousses on flourless chocolate goodness, the most sought after ginger cookie in Vermont, cheesecake, cinnamon rolls of heaven, croissant that brought people from Montreal...the stuff that made Montpelier famous is now in Texas on 6th street.

Can I send you my book for an autograph? I'll tell you why this is a bad idea: I have too much stuff going on that I guarantee I will lose your book somewhere in the shuffle, it will fill me with guilt and agita, and I don't want to give out the address willy nilly. Not that I don't trust you. You're great. But some sneaky people who really couldn't care less about baking but say they do, have gotten the address for nefarious reasons.

Will you immediately delete any email that has anything to do with your screenplay, movie idea, "please send this along to 'you know who'"? Yes, faster than you can say "I have this great idea..." or "God spoke to me and insisted that I was meant to be with..." I'll only respond to emails that are baking related. Period. No funny stuff.