Pumpkin Gingersnap Cake - Cake by Courtney

prep time: 1 hour, cook time 40 min. total time 2 hrs 40 min.

by: Courtney Rich

Cake Ingredients:
1.5 cups granulated sugar
3/4 cup light brown sugar packed
5 large eggs, room temp
1 cup vegetable oil
1.5 tsp vanilla
2 cups pumpkin puree
3 cups all purpose flour
1.5 Tablespoons baking powder
4 teaspoons ground cinnamon
1.5 teaspoons ground ginger
1 teaspoon nutmeg
1 teaspoon salt

For the Crumble:
1/2 cup quick oats
1/4 cup roughly chopped gingersnap cookies - about 2
1/2 cup finely ground gingersnap cookies - about 8
1/4 cup brown sugar packed
3 Tablespoons unsalted butter
1/2 tsp. ground cinnamon
1/4 tsp. salt

For the Buttercream:
7 cups powdered sugar, measured then sifted
8 ounces cream cheese, room temp
1.5 cup (3 sticks) unsalted butter, slightly cold
2 tsp. pure vanilla extract

For the Ganache
1 cup cinnamon chips
1/3 cup heavy cream

Instructions:

For the Cake:

1. Preheat oven 350 degrees F.  Spray three 8 inch round cake pans with cooking spray and line bottoms with parchment paper rounds. Spray again and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 min. Add the oil and vanilla and beat on medium until combined, about 30 seconds.  Add the pumpkin filling and mix until combined, about another 30 seconds.
3. In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed gradually add to the pumpkin/egg mixture.
4. Evenly distribute batter into the prepared pans, smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart.  Bake until a knife or toothpick inserted into the center comes out clean, about 25 minutes.  (Courtney's took 23)
5. Let pans cool on a wire rack for 10 min, and then invert onto a rack and cool them completely.

For the Crumble

1. Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
2. In a medium sized bowl, combine all the ingredients and mix with a wooden spoon until the mixture resembles clumps of sand.
3. Pour the mixture over the parchment paper and spread it evenly.  Bake for 10 minutes, stirring the mixture about halfway through.
4. Let it cool completely and then crumble the mixture into smaller pieces.  The mixture will still be soft when you take it out of the oven.  Cool.

For the Frosting:

1. In a large bowl of a stand mixer fitted with the paddle attachment (i did wisk attachment in the bosch) beat the cream cheese and butter on medium speed until light and fluffy.
2. Gradually add in the sugar, 1 cup at a time, beating well after each addition and scraping down the sides of the bowl. Continue to beat until very fluffy, about 4-5 minutes.
3. Add the vanilla and beat for another 1-2 minutes.

For the Ganache:

1. Place the cream in a microwave safe bowl.  Heat in the microwave for 30 seconds.  Alternately you can heat the cream over the stove.
2. Pour the warm cream over the cinnamon chips and let sit for 5 minutes. Stir until smooth and silky.  Allow to cool, but not set, before using on your cake.

Assembly

1. After leveling each cake layer, place the first cake layer top side up on a cake board.  Apply 1/2 cup of the frosting over the cake layer, followed by 1/4 of the crumble and a drizzle of the cinnamon chip drip.
2. Repeat these steps for the next two cake layers.  Finish by placing the final cake layer, top side down, on top of the last layer of filling.
3. Before frosting the entire cake, you will want to apply a thin coat of frosting around the cake and on top of the cake.  This layer of frosting doesn't need to look pretty, it's simply functional.  We want to lock in any crumbs.  Freeze the cake for 10 minutes.
4. After the crumb coat is set, apply the rest of the frosting and drip.

Kouign Amann-(pronounced "queen a-mahn")

The kouign-amann (pronounced "queen a-mahn")

 hails from Brittany, France; 

think of it as a cross between a croissant and a palmier, 

with layer after layer of buttery, flaky pastry on the inside,

 yet caramelized with ever-so-slightly-burnt 

sugar on the outside.

Made with leftover bread dough that was layered with local salted butter and sugar to create a rich, caramelized cake.  Kouign means "butter" and amann means "cake."  Contemporary bakers have created a flaky caramel-crusted interpretation that has taken the pastry world by storm.

Heather Cowan Orson Gygi cooking class 9.21.19, 10/10 highly recommend

Equipment:

Mixing Bowl

Measuring cups

Yard stick (i used a tape measurer)

rolling pin

sheet pan

muffin tin (12 cup, deep dish a bit better)

zip lock bags, 1 quart and a 3 XXL to proof if needed

Recipe:

3 cups (15 oz) bread flour

2 3/4 tsp. instant yeast (prefers gold label osmotolerant better with foods high in sugar)

1.5 tsp. salt

1/2 cup whole milk Dairy Gold Best

2 Tbls. Sugar

4 Tbls. unsalted butter softened

Add all ingredients in mixing bowl and bring together, knead dough for about 2 minutes if using a mixer and 4 minutes by hand.  You want a smooth dough but not developed.  When you do the folds that will continue to develop the dough.

Place in a buttered bowl cover and place in the fridge for one hour.  (or keep in saran wrap and store over night)  If freezing dough add more yeast

"Note, the fat in the dough is the fat in the bowl" so if you have oil in the dough put oil in the bowl that you are proofing the dough.

remember:

10x10 lock (butter add like a baseball diamond)

1st 10x20

2nd 10x20

3rd 10x20

4th SUGAR FOLD 10x20

12x16 cut edges, cut into 12 squares, pinch/stuff

At this point take a quart size ziplock bag and mark 7 inches from the bottom draw a line.  Take 2 cubes of European butter (8 ounces) cut in small pieces and place inside. (or unsalted in a pinch) Use a rolling pin and roll out filling the corners and going to the line.  You need a smooth 7 inch square of butter. Place in the fridge.

After an hour take the dough out and butter block.  You need the butter and the dough to be about the same temperature.

Take the dough and form a 10 in square using a rolling pin and your hands.  Take the butter block and cutting the sides of the bag open place the square on the butter.  The butter will be turned like a baseball diamond on the 10 inch square dough. Fold the dough sides into the middle to hide the butter and now it looks like an X looking piece of dough.

Turn and adding flour to the table as needed roll out into a 10x20 rectangle, the pinched seams will be facing up. You should already have the 10 inches so you just need to roll out the 20 inches.  It is okay to roll top to bottom or side to side.  Note, when rolling the dough do not roll over the ends roll up to but not over.

Fold into 1/3rd like a business letter.  make sure your ends meet, cover with saran wrap and place a piece of parchment paper on a sheet pan.  Using a marker put 1 2 3 numbering on the parchment with a sharpie.  Place the dough on the pan cover and mark the 1 place in the fridge for 30 minutes.

You have completed one turn and locked in the butter.

Second Turn

Take the dough out and repeat, flour on the table, place the dough with the long seam to your right and the short seams away from you and the bottom one toward your belly.

Roll out to 10x20 brush off any excess flour and fold again 1/3rds like a business letter.  Cross off the 2, cover and return to the fridge for additional 30 minutes.

Third Turn

Repeat the same process as you did for the second turn.  Flour, dough down with long seam on your right short seam on top and bottom roll to 10x20 fold business letter.  Cover cross off 3, return to fridge.

At this point it's a good idea to prepare your muffin tin.  Liberally butter and then sugar each section of the tin and place aside.  Spray or butter the top of the tin as well in case the pastry climbs out and rests on the top of the tin.

Fourth and Final Fold / Sugar Fold

AT THIS POINT DO NOT FLOUR THE TABLE.  IN FACT PUT ALL FLOUR AWAY. OR USE ANOTHER COUNTER SPACE.

Instead place a generous amount of sugar on the table and place the dough on top.  Add more sugar to the top of the dough and roll out to the same 10x20, you can also sprinkle a small amount of sea salt (fleur de del) over the dough 1/2 tsp.  Fold the dough the same business letter and turn.

AT THIS POINT DO NOT PUT BACK IN THE FRIDGE. SUGAR ATTRACTS WATER AND BECOMES LIQUID SO YOU WILL NOT COOL THE DOUGH YOU WILL CONTINUE ON...

NOW, Roll the dough into a 12x16 square (roll a bit larger since it shrinks a bit during the cut the edges process!) using sugar to roll out the dough,  The dough will fight you a little, so let it rest for a few minutes.  Take a pizza cutter and carefully cut each edge trimming the dough, this will allow the edges to open when you are baking.  When you have the 12x16 cut into 12 pieces.  On the 16 side cut at 4,8,12,16.  On the 12 side cut into thirds.

Optional roll the dough to 16x16 and cut into 16 pieces instead of 12 and use a regular muffin tin.  A regular muffin tin will work just fine with the 12 count as well.

Take a piece and bring opposite corners together and pinch well.  Take the remaining two corners and add to the pinches corners in the center.  Like a small purse.  Place in the prepared tin.  Repeat until all 12 are in the tin.  Press down well into the bottom of the tin.

Carefully brush with melted butter or egg wash, and add a final sprinkling of sugar.

Place in a 3 XXXziplock bag or other proofing bag, with a large glass of boiling water.  Close.  These only need about 30 minutes to raise.  (4 XL can get at walmart...faster and retains more moisture. - one lady in the class had a proofing drawer!)

Preheat oven to 375

They should look puffy and you should see layers on the dough.

Place in the the oven and bake for 15 min. WITH a half sheet or full cookie sheet under your tin.  This will help the bottoms not brown so much and turn the oven down to 350 and bake an additional 10-15 min. with out the cookie sheet.  The tops should be golden brown and the center are still pale.  Take out. (turn dark fast if not checked)

They can only stay in the tin for about 3 minutes.  Take out and place upside down on a cooling rack on top of your parchment pan.  The sugar on the bottom needs to harden and this will help them not collapse.  After cooling for a little turn over and enjoy.

There is no need to add additional butter.

If the tops open you can add a little lemon curd, jam, or caramel.

Enjoy

I loved this class and needed this recipe captured for all time. I hope to really master these and want to try these in miny muffin tins as well and add caramel or jam for a holiday season treat!!!  Good European Butter recommended found at Orson Gygi, Winco and Costco...  Who wants to make with me??  Very Easy Dough recipe that I like how you can make and put in your fridge and complete the next day - It was great to make a batch in class, and have 2 dozen rolls to make at home where I know feel like I can do these . . . 

Chocolate Chunk Pecan Oatmeal Cookies

This is my new favorite cookie recipe!

¾ cup butter, softened – 1 ½ sticks

1 ½ cups packed dark brown sugar

1 large egg

1 t. vanilla extract

1 ¼ cups flour

¾ t. baking powder

½ t. baking soda

½ t. salt

1 ¼ cups old-fashioned rolled oats

1 cup pecans, chopped

4 oz. chocolate, chopped fine (I used a Hershey bar, surprisingly)

Heat oven to 350 degrees.

Using an electric mixer, beat butter and sugar until light and fluffy, 3 to 6 minutes. Beat in the egg and vanilla until incorporated, about 30 seconds, scraping down the bowl and beaters as needed. Reduce mixer speed to low and slowly add the flour, baking powder, soda and salt until combined, about 30 seconds. Add oats, pecans, cherries and chocolate and mix well.

Working with ¼ cup of dough at a time, roll dough into balls and place them on baking trays about 2 ½ inches apart. Flatten the cookies to 1-inch thickness with your palm.

Bake cookies until edges are set and beginning to brown but centers are still soft and puffy, 8 to 10 minutes. (The cookies will look raw between the cracks and seem underdone.) Let cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Makes 24. 

They stayed fresh for quite a few days.  From The Perfect Cookie, America’s Test Kitchen, with a few modifications.

The dark brown sugar gives these cookies a richer flavor.

These also work well as a freezer cookie.  Just roll in logs, cover with plastic wrap and then foil and freeze.  Let thaw 15 minutes and then slice into slices and bake as usual.

Picnic Brownies

An easy brownie that travels well.

4 oz. baking chocolate
1 cup butter
2 cups sugar
2 t. vanilla
1 t. salt
4 eggs
1 3/4 cups flour
2/3 cups pecans
1 cups semi-sweet chocolate chips

Preheat oven to 350° F. Grease two 9-inch round pans.

In top of a double boiler or a microwave-safe bowl, melt chocolate and butter. In medium bowl, mix sugar, vanilla, and salt; add to melted chocolate mixture and blend well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Divide batter equally into prepared pans. Spread evenly and sprinkle top of each with chopped nuts and chocolate chips. Bake 20 to 25 minutes. Brownies are done when a knife inserted an inch from center comes out clean. (Do not overbake.) Allow to cool completely before cutting. Run a thin knife between pan and brownies and turn upside down. With knife that is longer than brownies are wide, cut brownies by pressing knife straight down through brownies; cut each round into 8 wedges. Makes 16 brownies. These brownies store and stack well, for easy portability.

From Lion House Bakery cookbook