Pumpkin Spice Soul Cakes

Pumpkin Spice Soul Cakes

Trick or Treat! Soul Cakes have an interesting Halloween related history dating back hundreds of years ago – watch my video on Curiosity Stream’s Instagram to find out more. (While you’re at it – sign up for 30 days FREE ALL ACCESS to Curiosity Stream with promo code Nathan!)

Yield: 17 cookies

1 cup (140 grams) black currants

2 tablespoons Grand Marnier

14 tablespoons (197 grams) (cold) unsalted butter, cut into tablespoon sized pieces

1 packed cup (200 grams) light brown sugar

3¼ cups (450 grams) unbleached all-purpose flour, plus more for dusting

1 tablespoon pumpkin pie spice

1 teaspoon kosher salt

3 large egg yolks

2 tablespoons whole milk

 

Place an oven rack to the middle position and preheat the oven to 375 degrees Fahrenheit. Line two sheet trays with parchment paper.

Add currants and Grand Mariner together in a small bowl. Stir well. Set aside.

Add butter and sugar to a stand mixer and mix on medium using the paddle attachment for approximately 10 minutes, until light (in color) and fluffy, scraping the sides down of the inside of the bowl using a rubber spatula halfway through the process.

Add the flour, pumpkin pie spice and salt to a small bowl. Whisk to combine. Set aside.

After mixing the butter and sugar, add 1 egg yolk. Mix on medium-low until the egg fully incorporates into the mixture, approximately 20 seconds. Turn off the mixer and scrape the sides down. Add the second egg yolk and mix until it fully incorporates. Scrape the sides again and then add the third egg yolk. Scrape the sides down once more.

Add the Grand Marnier soaked currants (and any liquid left in the bowl) and mix on medium until it’s incorporated, approximately 10 seconds.

Turn off mixer and add the flour mixture. Mix on low until the dough begins to resemble clumpy sand, approximately 30 seconds. Sprinkle the milk evenly over the dough. Mix on low until the dough comes together and pulls away from the sides of the bowl, approximately 15 seconds. The finished dough will have a play dough consistency.

Turn dough out onto a lightly floured surface. Roll the dough to ½-inch thickness.

Using a 2¾ inch biscuit cutter, punch out as many circles as you can. Reroll dough and continue punching out soul cakes until no more dough remains. Using a kitchen knife or a bench scraper, impress an X shape atop each soul cake.

Evenly space 8 soul cakes on a parchment-lined sheet tray. Place the additional 9 on the second parchment-lined sheet tray.

Bake, one sheet tray at a time, for approximately 7 minutes. Rotate tray and continue baking another 8 minutes, until bottom edges are slightly browned.

Remove from oven and transfer to a cooling rack.

Soul cakes are best served day of, but may be stored in an airtight container for up to 2 days.

 

 

 

Super Mom’s Banana Bread aka the Easiest Banana Bread-Now with Dates

When I first met Super Sous, she raved about her Mom’s banana bread recipe which, on special occasions during her childhood, her Mom would whip up. Super Sous’ mom, admittedly, is not especially fond of cooking, but she will dust off her gloves to make a mean banana bread from time to time. We recently asked her for the family recipe which she sent along (Thank you, Adele!) and when we baked it off, still stands the test of time. However, with a few modifications (enter a food processor) and a little flavor boost (hello pumpkin pie spice, hello dates), we made Super Sous’ Mom’s recipe, dare I say, extra delicious and definitely easier to prepare (who doesn’t love that?!). I think Mom herself would agree and my guess is that next time she feels like banana bread, she’ll give this version a try.

P.S. You can watch me make this recipe on YouTube!

Super Moms Banana Bread 1

 

Super Moms Banana Bread 2

Super Mom’s Banana Bread

aka the Easiest Banana Bread-Now with Dates

Yield: 1 9×5 Loaf

 

8 tablespoons unsalted butter, room temperature, plus more for greasing pan

1¼ cups all-purpose flour, plus more more dusting

½ cup old fashioned rolled oats

1 teaspoon kosher salt

1 teaspoon baking soda

¾ cup light brown sugar

1 teaspoon pumpkin pie spice

1/3 cup pitted deglet noor dates, approximately 10 dates

2 whole eggs

3 very ripe medium bananas, broken into large chunks

 

Set an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides a 9×5 bread loaf pan with butter and lightly dust with flour.

Place flour, oats, salt, baking soda, sugar, pumpkin pie spice and dates in a food processor. Process until dates are broken down and mixture is fairly even. (There will still be some very small pieces of dates-which is fine.)

Add butter, eggs and bananas and process until mixture is fully combined.

Transfer to greased loaf pan and shake pan so batter spreads evenly throughout pan.

Bake, uncovered, for 1 hour.  Test readiness by poking a toothpick or knife in the middle of the loaf; if it comes out clean, it’s ready. If it needs more time, cover top with foil and cook for another 5 to 10 minutes.

Remove from oven and let cool before removing bread from loaf pan.