I carved a pumpkin at my Dad’s house on Halloween night. Yes, trick-or-treaters were arriving as we were slicing away. Better late than never. And pumpkin. I heard some ladies talking at the gym this week that they were “all pumpkin-ed out” (this was after the debate concerning the appropriate time to start applying to get your daughter into summer equestrian camp. Apparently it’s quite competitive. These women are losing sleep over this). I’ve actually started to turn down my ipod at the gym; the conversations I overhear are serious fodder for future writing projects. You couldn’t make this stuff up. But back to pumpkin. I, for one, am not all “pumpkin-ed out.” In fact, this is the first time I’ve broken out the pumpkin this fall, and I’m sensing a trend here. I missed the boat on the sour cherries in late summer and never got around to canning tomatoes. And man the peaches were good this year in California–should’ve made jam. But enough with the “should haves.” I’m not letting pumpkin slip through my grip. And I’m sharing these lightly spiced, super moist fall muffins with you today. Better late than never.
This recipe is from my bakery crush, Flour Bakery in Boston. I wrote about their oatmeal cookies last week on The Kitchn and last year when I visited Boston, I snapped a few photos. Flour is the ultimate feel-good bakery. We’d often go when it was freezing out and we needed a distraction from medieval literature and lectures on literary theory. Joanne’s banana bread and double chocolate cookies are the best distraction a girl could ask for. A funny thing I’ve been noticing lately is that I’ve started developing major bakery crushes on bakeries I haven’t even been to. I could make a long list of little bakeshops I’ve fallen in love with after visiting once (or 27 times), but this is different. These are spots I’ve been introduced to online or have heard about through friends. And like any good, fierce crush I can’t stop thinking about them.
- I’m actually quite obsessed with a little baksehop I stumbled across online called Violet. The shop is in East London, and is run by Claire Ptak who used to do pastry at Chez Panisse in Berkeley. Their website is lovely and really gives a true sense of this place and the aesthetic. It seems as though Claire’s successfully created a sweet little neighborhood spot that would feel much like stopping into your best friend’s kitchen for a slice of cake in the late afternoon.
- Then there’s Four and Twenty Blackbirds in Brooklyn. These two gals bake pie. And savory treats and breakfast pastries. They have a big communal table and serve locally brewed beer in the evening. And people come from late morning into the night to eat, sit, chat.
- Floriole. I think I first learned of this Chicago bakery from Lottie + Doof (he is a Chicago boy, after all). I’ve since stalked their daily specials online and fallen in love. Their menu is simple but virtually perfect and the space inside is sweet as can be.
- Mr. and Mrs. Miscellaneos: I’m ashamed that this little spot in the Dogpatch is in my neck of the woods and I’ve never been. I’ve heard only amazing things about the couple who built out the space from scratch. While technically not really a bakery I suppose, they do make virtually everything from scratch and in addition to their ice creams, they apparently do a fabulous fudgesicle and people trek to the little-bit-out-of-the-way neighborhood for their homemade cones.
Do you have any bakery crushes? I’m visiting NYC in a few weeks, actually, so if you have any spots you love there, I’d love to hear about them!
…And now onto muffins!
The addition of pastry flour here makes this muffin a smidge lighter and fluffier than the one at Flour. If you don’t have pastry flour at home, go ahead and use all all-purpose flour. I also amped up the spice profile after making them once and wishing there was a little more oomph of fall in each muffin. Feel free to top them with pecans instead of pumpkin seeds if you prefer.
Adapted from: Flour by Joanne Chang
Position a rack in the center of the oven and heat the oven to 350 F. Spray a standard 12-cup muffin tin with cooking spray or line with muffin papers.
Using a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and molasses on medium speed for 2 to 3 minutes, or until the mixture is nice and light. Scrape the sides and bottom of the bowl with a rubber spatula.
On low speed, add the eggs on at a time, beating well after each addition. Add the orange juice and pumpkin on low speed until combined–don’t worry if the batter looks a little curdled. It’ll firm right up. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and cloves until well mixed. Dump the egg mixture into the dry ingredients and fold carefully with a spatula or spoon until the dry and wet ingredients are well combined. Don’t overmix here: you’re just joining the wet and dry ingredients. Spoon the batter into the muffin cups, dividing it evenly and filling the cups to the rim. Sprinkle the tops with pumpkin seeds or pecans.
Bake for 35-45 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle. Let cool and then place on a wire rack for an additional 20 minutes.
Something funny happens when you live with someone instead of dating them from afar. You learn little nuances about each other's behavior, see the bottom-of-the-barrel sweaters, take out the trash, and buy underwear and shampoo together. Sam calls my beloved furry slippers old lady slippers and, to be fair, they kind of are. And I've become well acquainted with his holey "sick sweater," his eagerness to retrieve the mail in the early afternoon, and his uncanny ability to drink more tea than anyone I've ever known. Also, I'm learning things about myself. Like the fact that, apparently, most people don't eat a whole grapefruit when they sit down for breakfast. According to Sam, they stop at a half.
Waffles. I don't make them often enough and I'm not sure why. Oh, wait: I am sure why. Because they always seem like kind of a slow, slumbery, Sunday thing to make and I rarely have those kind of mornings--even on Sundays. But I found a recipe I've fallen pretty hard for. It's an old-fashioned waffle recipe and you make the yeasted batter in advance, put it in the fridge for 12-24 hours, and it's ready to go in the morning. I've actually kept the batter in my fridge for a few days and just pull it out, put a scoop on the waffle iron, and have a warm waffle to take in the car on the way to work. Beats a granola bar or banana any day.
The early morning view from our hotel Hi from Shanghai! I'm sitting here stealing a bit of Internet on the 32nd floor of our hotel all too early in the morning. The sun's gleaming in through the curtains, horns are starting to honk below, and I'm clutching a steaming cup of strong coffee that Walter has so kindly prepared for me. Walter's the dining room attendant and, for the lone souls who can't seem to sleep much in Shanghai (I being one of them), he'll make you one mean cup of coffee at sunrise. I have so much to share with you: photos & stories. The World Expo was really incredible, the food's been amazing, the streets are lush with leafy trees and wide-open city parks. I've discovered dragon fruit and boiled peanuts, and learned that scooters and bicyclysits don't adhere to traffic laws. We've finally figured out how to say common phrases like "thank you" properly and are logging some serious miles in our Converse.
I am officially on maternity leave and it feels stranger than I'd imagined. I thought it'd be all about catching up on novels, leisurely baking and maybe sewing a little something for Sprout. Going on lots of walks with friends and out to lunch. The reality is that most people are working during the week and can't just sneak away for lunch dates, and sitting around the house aimlessly reading seems to make me antsy. Instead, I find myself deciding that certain tasks have immense and immediate purpose (when they never seemed to before): repotting our house plants, researching new insurance plans, and planning a new product line for Marge for 2016. In the midst of all of this though, I've found some time to catch up on Netflix movies (any recommendations?), went out to Lebanese food with Sam, and finally made it to a cafe on Capital Hill I've been wanting to try for quite some time. It's gotten a bit chilly in Seattle this week so I've been making lots of cider and chai in the afternoons for an energy boost, and there certainly doesn't seem to be a shortage of soup-making or baking -- which brings me to these not-too-sweet, protein-packed blondies that I've taken quite a liking to.
There are some things you don't question or plan for. They're the things that just happen, that unfold throughout the day or week or month. The things we don't always document or discuss because they don't really seem important enough, but that -- all the same -- so often bring us together in one way or another. Patterns or obsessions or phases. Late-night online shoe shopping. Permission to nap at odd hours. Spontaneous cell-phone photo exchanges. Maybe you can relate. Maybe lately you've been doing something similar. As you do. As we do.