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Pumpkin Pound Cake

this recipe originally appeared on Our State

pumpkin pound cake 2

 

In case you missed the signs, it’s pumpkin season! Some of you, I know, just squealed with glee. The rest of you flinched in horror. I get it! Pumpkin has become synonymous with overly sweet, overly spiced, overly orange. Never fear, this recipe is not one of those. The pound cake itself is dense and rich. The spice is subtle. The color is… naturally orange. It’s pumpkin the way it’s supposed to be. The way October and the Gods of Fall intended it to be.

 

pumpkin pound cake

 

In fact, today, all across the internet, pumpkin recipes are going live as a part of the #virtualpumpkinparty, organized by Sara over at Cake Over Steak. So if you’re not pumpkin’ed out take a gander at the list at the bottom of the post because I think you’ll be pleasantly surprised by all the hats that pumpkin is wearing this season.

 

Pumpkin Pound Cake with Spiced Glaze

 

1 cup butter, softened, plus extra for greasing

2 cups sugar

6 eggs

1 tsp vanilla extract

3 cups flour

1/4 tsp baking soda

1 cup pumpkin puree

1 tsp cinnamon

2 tsps powdered ginger

1 tsp nutmeg

1 tsp cloves

 

for the glaze:

 

1 tbsp whole milk (or bourbon)

1 cup powdered sugar

1/2 tsp ginger

1/4 tsp cloves

1/4 tsp nutmeg

1/4 tsp ginger

 

Preheat the oven to 350F. Beat the butter in a large bowl and gradually add in sugar, beating until light and fluffy. Add the eggs, one at a time, whisking well between each addition. Add in vanilla extract.

 

Sift together flour and baking soda into a bowl. Add to the egg mixture, one third at a time, alternating with pumpkin.

 

Spoon batter into a greased 10″ bundt pan. Bake for 40-45 minutes, or until golden brown and firm. Allow cake to cool for 10 minutes before turning it out onto a plate.

 

Whisk together milk, spices and sugar. Slowly pour the glaze evenly over the cake. Serve warm.

 

Virtual Pumpkin Party 2015 Link List! 

 

B. Britnell • Pumpkin & Goat Cheese Macaroni
A Couple Cooks • Pumpkin Spice Almond Butter
I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells
Well and Full • Harissa-Spiced Pumpkin Gnocchi
Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls
Girl Versus Dough • Pumpkin Challah
Snixy Kitchen • Black Sesame Pumpkin Mochi Cake
Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake
Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles
Two Red Bowls • Pumpkin & Caramelized Onion Galette
The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps
Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato
An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger
Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl
The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel
With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets
A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake
Nommable • Pumpkin Moon Pies
Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table • Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi
The Crepes of Wrath • Pumpkin Pie Cake
The Swirling Spoon • Pumpkin Hand Pies
Erin Made This • Pumpkin Rye Waffles with Coconut Caramel
Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches
My Name is Yeh • Pumpkin Slice and Bake Cookies
Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
Broma Bakery • Pumpkin Pie White Chocolate Brownies
Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum
The Sugar Hit • Pumpkin Everything Bagels
The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten-free)
Sprinkled with Jules • Pumpkin Spice French Macarons
Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark
Jojotastic • Pumpkin Cinnamon Rimming Sugar
Fix Feast Flair • Pumpkin Spice Japanese Cheesecake
Appeasing a Food Geek • Pumpkin Ale Cake
Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney
Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes
My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto
Fork Vs. Spoon • Pumpkin Buttermilk Pudding
Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe • Pumpkin Spice Toffee
Le Jus d’Orange • Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips
Brewing Happiness • Caramelized Apple Pumpkin Muffins
Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
Heartbeet Kitchen • Pumpkin Swirled Mashed Potatoes
The Speckled Palate • Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie
Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake
Fork to Belly • Pumpkin Orange Brulee Pie
Tasty Yummies • Grain-Free Pumpkin Spice Pancakes
Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting
Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
Southern Soufflé • Sorghum Pumpkin Soufflés
Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
The Little Epicurean • Maple Pumpkin Butter Brioche Toast
Vigor and Sage • Maple Pumpkin Harvest Smoothie
Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies
Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
The Fauxmartha • Baked Pumpkin Donuts
So… Let’s Hang Out • Grain-Free Apple Crumble Pumpkin Pie
Wit & Vinegar • Pumpkin Flaxseed Dog Treats
Dunk & Crumble • Pumpkin Roundup
Biscuits and Such • Pumpkin Pound Cake
SugarHero! • Cinnamon Swirl Pumpkin Pound Cake
A Little Saffron • Spiced Pepita Brittle
Farmette • “Tis Different” Pumpkin Pie

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Lovely Internet 10.9.15

1. We had the chance to see Rhiannon Giddens last week and she was PHENOMENAL. As is the new music video for her song “Black is the Color.” 

2. See also: teaching preschoolers.

3. I’m not a 90s kid, but I definitely danced to the macarena in public school PE classes. Thank the heavens we put our foot down about playing it at our wedding. I mean, the scandal.

4. This is amazing! What a game changer.

5. How to be a feminist AND the highlander.

6. Dan seems to be living by the same code.

7. I know I’ve put in on this list before, but I thought it was worth mentioning again. I just finished the first 30 days of the Headspace foundation course, and I am loving it. I’ve been waking up at 6am every day to take 20 minutes to meditate, and I am noticing a difference. I’m different with the kids, I’m different with my coworkers, I’m different with Dan, I’m different with the dogs. I’m different with myself. There’s just… more space in my head. I am excited to start exploring some of the other packs available, and I have been recommending it to everyone I know. So, #notsponsored, but I think you should try it.

8. Have you seen this amazing camera?! I want it!

9. What would life after Amazon be like?

10. NASA has released new hi-res images from the Apollo missions. And apparently there are still people who think the moon landings were fake? That’s confusing to me, but whatever. Chemtrails!

 

For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Subscribe to my bloglovin’ feed to make sure you never miss a post. Follow along with MissElenaeous for thoughts on everything other than Southern food.

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Pickled Peaches

 

We are currently under the thumb of Hurricane Joaquin and a rain system that has decided to just sit on top of us and dump rain. It’s been raining for what seems like two weeks and the flash flooding brought by the hurricane tipped the scales and flooded the reservoirs, lakes, and tidal areas. Thankfully we have power and our house is raised so even though the yard looks like a swamp, we’re nice and dry inside.

 

pickled peaches 2

pickled peaches 7

 

In fact, this hurricane has provided the perfect environment for us to hunker down and get some work done around the house. Top of my list for this weekend was a gutting of our pantry and bar area and a big overhaul on how things are organized (and, more importantly, displayed). I’m pretty thrilled with the results and the work has paid off in a big way. In fact, all that new space in the pantry (and all the new jars I ordered to help keep me honest), inspired two days of canning, freezing, and putting stuff up.

 

pickled peaches

pickled peaches 6

 

A few weeks ago I raided the market’s late summer peaches just before the stands became overwhelmed by gourds. Some of those peaches went straight down the gullet, but most of them were paired with cinnamon and cloves, pickled, canned, put in the pantry, and saved for a rainy day. For one of those jars that day came yesterday, when I served them with homemade cultured creme fraiche and a drizzle of honey. I expect the rest of the jars will make their way onto the table throughout the holidays, on top of biscuits, in tarts, and on their own in all of their tart and spiced glory.

 

pickled peaches 4

 

Pickled Peaches
makes 4 pint jars

4 large peaches, ripe

4 cinnamon sticks

2 dozen whole cloves

2 cups white vinegar

2 cups filtered water

1 cup brown sugar

4 sanitized pint jars

 

Slice your peaches and pack each jar with 1 peach, 1 cinnamon stick, and 6 whole cloves.

 

In a non-reactive pan combine water, vinegar, and sugar. Bring to a boil. Fill each jar with vinegar mixture so that peaches are completely covered. Lid and seal each jar tightly.

 

Bring a pot of water to a boil. Place the jars in the water bath, ensuring that they are completely submerged. Boil for 10 minutes, and remove from water. When the jars have cooled slightly tighten the lids. Once the jars have sealed (the lid will stay locked in one position and won’t pop up or down) place in a cool, dark place (like my newly organized pantry!) and let sit for at least 2 weeks.

 

pickled peaches 3

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