Pumpkin Friands

Fall is my favorite season, even though I do not get to experience the beautiful colors of the changing leaves were I live.  I know that I am very fortunate to have a tropical setting to live in, but looking at the beautiful fall colors always makes me a little wishful.  This is also my favorite time of year because I get to bake quite regularly with one of my favorite ingredients, pumpkin.

A few days ago I realized that I hadn't made friands in a long time. They are very popular in Australia, and you will find a version of them in almost every cafe.  They are a little like a muffin, but lighter. The main ingredients in a friand are almond meal, powdered sugar, flour, and egg whites, and chocolate or fruit is a popular additional flavoring.  Most friands are made in an oval-shaped friand pan.  However, you can easily substitute a muffins tin like I did - mine was square.

My choice of flavoring last time was raspberry and I used a recipe from an Australian cookbook.  I searched for a recipe that was pumpkin-flavored but could not find one, so used a basic recipe by Donna Hay and created my own.

Friands are such a nice treat to enjoy because they are not heavy, and the almond meal gives them a nice nutty flavor. As usual the hardest part is waiting for them to cool down so I can dust them with powdered sugar and enjoy them with a cup of coffee.  Next time I am going to make a double batch because 10 friands just don't last very long.



Pumpkin Friands
(Printer Friendly Recipe)

Ingredients

• 1 cup almond meal
• 1⅔ cups powdered sugar, sifted
• 1 cup all-purpose flour, sifted
• 1/2 teaspoon baking powder, sifted
• 5 eggs whites
• 4½ oz butter, melted
• 1/2 cup pumpkin puree
• powdered sugar to sift over the top

 
Preparation

1. Preheat oven to 350℉ and grease 10 friand molds (alternatively, use regular muffin pans).
2. Place the almond meal, powdered sugar, flour, and baking powder in a bowl and whisk to combine.
3. Place egg whites in a bowl and and whisk until slightly frothy. Add butter and pumpkin and whisk to combine.
4. Add the liquid to the dry ingredients and beat until combined.
5. Spoon the mixture into prepared pans and bake for 20–25 minutes or until the friands are golden and cooked through.
6. Using a knife, loosen the edges and remove the friands from the tins immediately.
7. Allow to cool on a wire rack before serving. 
8. Dust with powdered sugar.

Makes 10.

Recipe by All That's Left Are The Crumbs (adapted from a recipe by Donna Hay).

To Try Tuesday - Honey Buttermilk Bread

I made a pact with myself that I would try to use my bread maker more often after the recent success I had with a challah recipe.  I went searching for bread machine recipes and found today's To Try recipe for Honey Buttermilk Bread on the About.com website.  It seemed nice and straightforward, and I was definitely tempted by the combination of buttermilk and honey.

There is something magical about the smell of bread baking.  I don't think have I ever met one person who isn't enticed by the smell.  This recipe was no different.  Sometimes I think there is a decadence about almost throwing the ingredients into a machine and having a beautiful loaf of bread emerge after a few hours, but it is a decadence that I can definitely live with.

The only changes I made were to use on a teaspoon of salt (rather than the 1½ suggested), I melted my butter, and I used warm water. A steady rain falling outside, warm bread with a little butter on top, a cup of Ka'u coffee makes for a rather nice afternoon.  I'd like to know how this bread is after being toasted for breakfast but I can tell it is not going to last beyond dinner.  I may just have to make another loaf for the morning.

Honey Buttermilk Bread

(Printer Friendly Recipe)

Ingredients

• 2 teaspoons yeast (I used 1 packet)
• 3 cups bread flour 
• 1 teaspoon salt 
• ¾ cup buttermilk 
• 3 teaspoons butter, melted
• 3 tablespoons honey 
• ½ cup warm water

Preparation

1. Put all ingredients in bread machine, in order suggested by bread machine manufacturer.
2. Choose basic or white bread and light or medium crust setting (I chose basic and light and it was perfect). 

Recipe from About.com - Southern Food 

To Try Tuesday - Challah

Wow, I really feel as if I have neglected my blog.  I decided at the last moment to travel with my husband to the Big Island and watch him compete in a triathlon, and I have been playing catch up ever since.

My computer went with me on the trip, and I did try to keep up with some blogging (and my Foodbuzz inbox-I still came back to well over 500 messages!), but it just did not happen.  I guess that is what happens when you are staying with good friends, cooking together, watching the race and taking a gazillion photos, and just relaxing.

As I was checking in with various blogs one recipe jumped out at me, challah made easy.  I found this recipe on Samantha's blog, Madison Ave Musings.  She found the recipe in The Kosher Baker by Paula Shoyer, and I am so glad that she did.

For a couple of years my bread maker sat on the counter gathering dust, and sometimes acting as a means of drying a tea towel.  I decided that it was just taking space and I put it away a couple of weeks ago.  I was even thinking of giving it away.  Then I found this recipe.  This could be one of the easiest recipes ever, but it delivers big-time on the taste scale.  Everything literally gets thrown into the bread maker, making sure that the yeast is last, and then you push start.  I kept peaking in the little window at the top to see how it was going, and my mouth was watering because it smelled so good.  Honestly, I don't know if there is a better smell in the world than bread baking.

Once the cycle was complete I was all over that machine.  I could barely wait to get the hot loaf out, take a couple of quick photos, and then slice into that soft goodness.  Warm bread, a little butter and I was in heaven.  We will enjoy the rest of the loaf with dinner tonight.  Needless to say, my bread maker will now be out on the counter again and put to good use.

Challah
(Printer Friendly Recipe)

Ingredients

• 1/4 cup plus 1/2 teaspoon canola or vegetable oil
• 1/2 tablespoon salt
• 1/4 cup plus 1 tablespoon sugar
• 1/2 cup boiling water
• 1/4 cup cold water
• 1/4 ounce (1 envelope) active dry yeast
• 1/2 teaspoon sugar
• 1/4 cup warm water
• 2 large eggs
• 3 1/2 cups of bread flour

Preparation

1. Pour all ingredients into the bread pan, making sure to add the yeast last.
2. Insert the bread pan into the bread maker and choose the proper settings. (Settings are listed in the recipe book that comes with the bread maker.
3. Wait about 3.5 hours for the challah to finish baking. Without fail you are guaranteed the perfect loaf of bread to enjoy.

Recipe from Madison Ave Musings.

A few photos from the Lavaman 2011 triathlon: