Get the feedConnecting as a Family at Halloween
Wednesday, Oct 27th 2010
Fresh Apple Coffee Cake with Caramel Glaze
3 cups all-purpose flour plus for pan
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/8 teaspoon (dash) ground nutmeg
1 cup unsalted butter (soften) plus for pan
2 cups granulated sugar
3 extra-large eggs
2 teaspoons vanilla extract
3 cups apples (diced)
1 cup walnuts (chopped) - optional
Caramel Glaze:
1/2 cup light brown sugar (firmly packed)
1/4 cup unsalted butter
1/4 cup heavy cream
Topping:
1/4 cup walnuts (chopped)
1 teaspoon cinnamon
1 tablespoon light brown sugar
Preheat oven to 325F degrees. Butter and flour inside of a 10-inch bundt pan
Combine flour, baking soda, salt, cinnamon and nutmeg in a small bowl; set aside.
Crack eggs into a small bowl, lightly beat; set aside.
Peel (optional) and dice apples; set aside.
Using an electric mixer with paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes. On reduced speed, slowly pour in lightly beaten eggs and vanilla.
Stop mixer, and slowly add dry ingredients to batter. Using a large rubber scrapper or wooden spoon, careful mix the batter a few times (otherwise there’s a puff of flour when mixer is turned back on). Then on low speed, mix until just combined.
Stop mixer and fold in diced apples and walnuts using a large rubber scrapper.
Spoon batter into prepared pan. Tap pan on counter a few times to remove any air pockets. Bake until a wooden skewer inserted in center of cake comes out clean, 65 to 70 minutes.
Cool cake in pan on a rack for 10 minutes, then place a large platter over cake and tip cake onto platter.
Cool cake in pan for 10 minutes, then place a platter over cake and tip cake onto platter.
Glaze:
Combine all glaze ingredients in a small pot and heat on cooktop over medium-high to bring to a boil, stirring occasionally. Boil for 2 minutes without stirring over medium heat. Remove from heat and cool, 6-8 minutes.
Topping:
As glaze cools, combine topping ingredients in a Ziploc bag and mix together. Drizzle glaze over cake top. Then sprinkle with topping. Serve immediately.
3 cups all-purpose flour plus for pan
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/8 teaspoon (dash) ground nutmeg
1 cup unsalted butter (soften) plus for pan
2 cups granulated sugar
3 extra-large eggs
2 teaspoons vanilla extract
3 cups apples (diced)
1 cup walnuts (chopped) - optional
Caramel Glaze:
1/2 cup light brown sugar (firmly packed)
1/4 cup unsalted butter
1/4 cup heavy cream
Topping:
1/4 cup walnuts (chopped)
1 teaspoon cinnamon
1 tablespoon light brown sugar
Preheat oven to 325F degrees. Butter and flour inside of a 10-inch bundt pan
Combine flour, baking soda, salt, cinnamon and nutmeg in a small bowl; set aside.
Crack eggs into a small bowl, lightly beat; set aside.
Peel (optional) and dice apples; set aside.
Using an electric mixer with paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes. On reduced speed, slowly pour in lightly beaten eggs and vanilla.
Stop mixer, and slowly add dry ingredients to batter. Using a large rubber scrapper or wooden spoon, careful mix the batter a few times (otherwise there’s a puff of flour when mixer is turned back on). Then on low speed, mix until just combined.
Stop mixer and fold in diced apples and walnuts using a large rubber scrapper.
Spoon batter into prepared pan. Tap pan on counter a few times to remove any air pockets. Bake until a wooden skewer inserted in center of cake comes out clean, 65 to 70 minutes.
Cool cake in pan on a rack for 10 minutes, then place a large platter over cake and tip cake onto platter.
Cool cake in pan for 10 minutes, then place a platter over cake and tip cake onto platter.
Glaze:
Combine all glaze ingredients in a small pot and heat on cooktop over medium-high to bring to a boil, stirring occasionally. Boil for 2 minutes without stirring over medium heat. Remove from heat and cool, 6-8 minutes.
Topping:
As glaze cools, combine topping ingredients in a Ziploc bag and mix together. Drizzle glaze over cake top. Then sprinkle with topping. Serve immediately.
Pumpkin Buttermilk Coffee Cake
2 1/4 cups all-purpose flour plus for pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon pumpkin spice
1/2 teaspoon salt
15oz can of solid-packed pumpkin puree
3/4 cup buttermilk
1 teaspoon vanilla
1 cup unsalted butter (softened) plus for pan
1 1/4 cups granulated sugar
3 extra-large eggs
Glaze:
2 tablespoons unsalted butter
1 cup confectioners’ sugar
2-3 tablespoons milk
Preheat oven to 350F degrees. Butter and flour inside of a 10-inch bundt pan
Combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a bowl; set aside.
Crack eggs into a small bowl, lightly beat; set aside.
Whisk together pumpkin, buttermilk and vanilla in another bowl; set aside.
Using an electric mixer with paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes on high. On reduced speed, slowly pour in lightly beaten eggs.
Stop mixer, add about a cup of flour and turn mixer on slow. Stop mixer again, add half of pumpkin mixture and turn mixer on slow. Continue to alternate in batches, flour then pumpkin mixture. Combine ingredients until just blended.
Spoon batter into prepared pan. Tap pan on counter a few times to remove any air pockets. Bake until a wooden skewer inserted in center of cake comes out clean, 45 to 50 minutes.
Cool cake in pan on a rack for 10 minutes, then place a large platter over cake and tip cake onto platter.
Glaze:
Heat butter in a small pot on cooktop over medium-low heat, stirring occasionally, until melted. Remove from heat, and stir in confectioners’ sugar. Mix in milk, 1 tablespoon at a time, until desired consistency. Drizzle glaze over cake top. Serve immediately.
2 1/4 cups all-purpose flour plus for pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon pumpkin spice
1/2 teaspoon salt
15oz can of solid-packed pumpkin puree
3/4 cup buttermilk
1 teaspoon vanilla
1 cup unsalted butter (softened) plus for pan
1 1/4 cups granulated sugar
3 extra-large eggs
Glaze:
2 tablespoons unsalted butter
1 cup confectioners’ sugar
2-3 tablespoons milk
Preheat oven to 350F degrees. Butter and flour inside of a 10-inch bundt pan
Combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a bowl; set aside.
Crack eggs into a small bowl, lightly beat; set aside.
Whisk together pumpkin, buttermilk and vanilla in another bowl; set aside.
Using an electric mixer with paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes on high. On reduced speed, slowly pour in lightly beaten eggs.
Stop mixer, add about a cup of flour and turn mixer on slow. Stop mixer again, add half of pumpkin mixture and turn mixer on slow. Continue to alternate in batches, flour then pumpkin mixture. Combine ingredients until just blended.
Spoon batter into prepared pan. Tap pan on counter a few times to remove any air pockets. Bake until a wooden skewer inserted in center of cake comes out clean, 45 to 50 minutes.
Cool cake in pan on a rack for 10 minutes, then place a large platter over cake and tip cake onto platter.
Glaze:
Heat butter in a small pot on cooktop over medium-low heat, stirring occasionally, until melted. Remove from heat, and stir in confectioners’ sugar. Mix in milk, 1 tablespoon at a time, until desired consistency. Drizzle glaze over cake top. Serve immediately.
Holidays always are a double edged sword. Expectations, lots of sugar, and too many social obligations sometimes steal the joy from even the most fun days. How to combat this? SixSeeds asked mother of four from Boston for some tips on how to connect to your community and your family this Halloween!
Celebrate as a Family
● Trick-or-Treat Wind Down Party. Halloween gives lots of excuses for families and friends to spend time together. Last year, we only trick or treated a few streets before retiring to our backyard, relaxing around a cracking firepit while eating homemade chili. It was the perfect end, and the kids were full of stories to share about the night. Neighbors came over to join us, and it was memorable.
● Kid Friendly Halloween Book. We love the Mercy Watson book series by Kate DiCamillo. The one where Mercy Watson dresses as a Princess for Halloween is perfect to read aloud for a silly (non frightening) Halloween tale.
● Safety First. Pumpkin carving makes me nervous with the youngster, but they want in on their older siblings’ fun too. So, one Halloween the kids decorated with pieces from the Mr. Potato Head toy (making it even better, they even have special Halloween pieces these days). It merely required my husband to drill holes where the children marked on a pumpkin the spots for eyes, nose, ears, etc.
● Home-make costumes. Before purchasing a new costume, figure out if one can be created from the pile of leftover dress-up clothes or from one’s imagination. It took me a few years to learn this cost-saving secret. It’s not really about costume, but the cool accessories. Last year, my eight-year-old daughter created her costume using pieces we already had around the house. What she really wanted was to spray paint her blond hair red and wear make-up and gaudy jewelry. I got off cheap. It just took a little imagination and a few “fashion shows” with my daughter as the runway model as we pieced it together, but I’m glad we didn’t just go out and buy a costume. That would have been the easiest, but not the lesson I was hoping to teach.
● Bring Everyone to the Table Breakfast. In our household, nothing pulls us together like a yummy, lazy weekend breakfast. It sets the tone for a family-filled day when we sit down to eat together without the pressure to rush out the door like we so often do during the week. Check out a recipe that might help your family savor the season, in the sidebar on the upper right hand side of this page!
Celebrate as a Community
● Scare Your Neighbors. Have you heard of “BOOING YOUR NEIGHBORS?” Here is a quick overview. The weeks leading up to Halloween, you “boo” 2-3 neighbors by leaving a boo poem (and sometimes a Halloween treat or tchotchke ) and a sign (a 8.5” x 11” piece of paper) that says “BOO!” in large letters. The poem tells the recipient that they have been “boo’d” and they need to post the BOO! sign to their front door and “boo” 2-3 other neighbors. It is fun to watch the boo spread from house to house with “boo” signs being posted everywhere. (Visit www.beenbooed.com for poem options).
● Pre-Trick or Treating Party. Kids really love seeing each other dressed up and it’s the best time to capture the Halloween experience on camera. Host a simple Halloween parade before trick or treating to see friends and neighbors all dressed up and the kids can simply parade around the lawn. It doesn’t need to be an elaborate party, the kids will be thrilled to see each other. If you want to kick it up an notch, throw in some pizza and drinks before the treating fun begins.
Jill Abrahamsen is the mother of four and lives in the Boston area.
Comments
by Andrea DuPree #
Really great ideas and not too late too late to incorporate them...the recipe look delicious! Thanks, Jill, for these ideas.
by Andrea DuPree #
Really great doable ideas and shall incorporate them this year...not too late! Love your article!
by Nancy Anderson French #
Great ideas, Jill! I am about to go try to make a red riding hood cape!
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Fresh Apple Coffee Cake with Caramel Glaze
3 cups all-purpose flour plus for pan
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/8 teaspoon (dash) ground nutmeg
1 cup unsalted butter (soften) plus for pan
2 cups granulated sugar
3 extra-large eggs
2 teaspoons vanilla extract
3 cups apples (diced)
1 cup walnuts (chopped) - optional
Caramel Glaze:
1/2 cup light brown sugar (firmly packed)
1/4 cup unsalted butter
1/4 cup heavy cream
Topping:
1/4 cup walnuts (chopped)
1 teaspoon cinnamon
1 tablespoon light brown sugar
Preheat oven to 325F degrees. Butter and flour inside of a 10-inch bundt pan
Combine flour, baking soda, salt, cinnamon and nutmeg in a small bowl; set aside.
Crack eggs into a small bowl, lightly beat; set aside.
Peel (optional) and dice apples; set aside.
Using an electric mixer with paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes. On reduced speed, slowly pour in lightly beaten eggs and vanilla.
Stop mixer, and slowly add dry ingredients to batter. Using a large rubber scrapper or wooden spoon, careful mix the batter a few times (otherwise there’s a puff of flour when mixer is turned back on). Then on low speed, mix until just combined.
Stop mixer and fold in diced apples and walnuts using a large rubber scrapper.
Spoon batter into prepared pan. Tap pan on counter a few times to remove any air pockets. Bake until a wooden skewer inserted in center of cake comes out clean, 65 to 70 minutes.
Cool cake in pan on a rack for 10 minutes, then place a large platter over cake and tip cake onto platter.
Cool cake in pan for 10 minutes, then place a platter over cake and tip cake onto platter.
Glaze:
Combine all glaze ingredients in a small pot and heat on cooktop over medium-high to bring to a boil, stirring occasionally. Boil for 2 minutes without stirring over medium heat. Remove from heat and cool, 6-8 minutes.
Topping:
As glaze cools, combine topping ingredients in a Ziploc bag and mix together. Drizzle glaze over cake top. Then sprinkle with topping. Serve immediately.
3 cups all-purpose flour plus for pan
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/8 teaspoon (dash) ground nutmeg
1 cup unsalted butter (soften) plus for pan
2 cups granulated sugar
3 extra-large eggs
2 teaspoons vanilla extract
3 cups apples (diced)
1 cup walnuts (chopped) - optional
Caramel Glaze:
1/2 cup light brown sugar (firmly packed)
1/4 cup unsalted butter
1/4 cup heavy cream
Topping:
1/4 cup walnuts (chopped)
1 teaspoon cinnamon
1 tablespoon light brown sugar
Preheat oven to 325F degrees. Butter and flour inside of a 10-inch bundt pan
Combine flour, baking soda, salt, cinnamon and nutmeg in a small bowl; set aside.
Crack eggs into a small bowl, lightly beat; set aside.
Peel (optional) and dice apples; set aside.
Using an electric mixer with paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes. On reduced speed, slowly pour in lightly beaten eggs and vanilla.
Stop mixer, and slowly add dry ingredients to batter. Using a large rubber scrapper or wooden spoon, careful mix the batter a few times (otherwise there’s a puff of flour when mixer is turned back on). Then on low speed, mix until just combined.
Stop mixer and fold in diced apples and walnuts using a large rubber scrapper.
Spoon batter into prepared pan. Tap pan on counter a few times to remove any air pockets. Bake until a wooden skewer inserted in center of cake comes out clean, 65 to 70 minutes.
Cool cake in pan on a rack for 10 minutes, then place a large platter over cake and tip cake onto platter.
Cool cake in pan for 10 minutes, then place a platter over cake and tip cake onto platter.
Glaze:
Combine all glaze ingredients in a small pot and heat on cooktop over medium-high to bring to a boil, stirring occasionally. Boil for 2 minutes without stirring over medium heat. Remove from heat and cool, 6-8 minutes.
Topping:
As glaze cools, combine topping ingredients in a Ziploc bag and mix together. Drizzle glaze over cake top. Then sprinkle with topping. Serve immediately.
Pumpkin Buttermilk Coffee Cake
2 1/4 cups all-purpose flour plus for pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon pumpkin spice
1/2 teaspoon salt
15oz can of solid-packed pumpkin puree
3/4 cup buttermilk
1 teaspoon vanilla
1 cup unsalted butter (softened) plus for pan
1 1/4 cups granulated sugar
3 extra-large eggs
Glaze:
2 tablespoons unsalted butter
1 cup confectioners’ sugar
2-3 tablespoons milk
Preheat oven to 350F degrees. Butter and flour inside of a 10-inch bundt pan
Combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a bowl; set aside.
Crack eggs into a small bowl, lightly beat; set aside.
Whisk together pumpkin, buttermilk and vanilla in another bowl; set aside.
Using an electric mixer with paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes on high. On reduced speed, slowly pour in lightly beaten eggs.
Stop mixer, add about a cup of flour and turn mixer on slow. Stop mixer again, add half of pumpkin mixture and turn mixer on slow. Continue to alternate in batches, flour then pumpkin mixture. Combine ingredients until just blended.
Spoon batter into prepared pan. Tap pan on counter a few times to remove any air pockets. Bake until a wooden skewer inserted in center of cake comes out clean, 45 to 50 minutes.
Cool cake in pan on a rack for 10 minutes, then place a large platter over cake and tip cake onto platter.
Glaze:
Heat butter in a small pot on cooktop over medium-low heat, stirring occasionally, until melted. Remove from heat, and stir in confectioners’ sugar. Mix in milk, 1 tablespoon at a time, until desired consistency. Drizzle glaze over cake top. Serve immediately.
2 1/4 cups all-purpose flour plus for pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon pumpkin spice
1/2 teaspoon salt
15oz can of solid-packed pumpkin puree
3/4 cup buttermilk
1 teaspoon vanilla
1 cup unsalted butter (softened) plus for pan
1 1/4 cups granulated sugar
3 extra-large eggs
Glaze:
2 tablespoons unsalted butter
1 cup confectioners’ sugar
2-3 tablespoons milk
Preheat oven to 350F degrees. Butter and flour inside of a 10-inch bundt pan
Combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a bowl; set aside.
Crack eggs into a small bowl, lightly beat; set aside.
Whisk together pumpkin, buttermilk and vanilla in another bowl; set aside.
Using an electric mixer with paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes on high. On reduced speed, slowly pour in lightly beaten eggs.
Stop mixer, add about a cup of flour and turn mixer on slow. Stop mixer again, add half of pumpkin mixture and turn mixer on slow. Continue to alternate in batches, flour then pumpkin mixture. Combine ingredients until just blended.
Spoon batter into prepared pan. Tap pan on counter a few times to remove any air pockets. Bake until a wooden skewer inserted in center of cake comes out clean, 45 to 50 minutes.
Cool cake in pan on a rack for 10 minutes, then place a large platter over cake and tip cake onto platter.
Glaze:
Heat butter in a small pot on cooktop over medium-low heat, stirring occasionally, until melted. Remove from heat, and stir in confectioners’ sugar. Mix in milk, 1 tablespoon at a time, until desired consistency. Drizzle glaze over cake top. Serve immediately.
by Jim #