Pear, Chocolate and Mascarpone Skillet Cake – Guest Post from Omeletta

Hi, everyone! I’m still on my honeymoon… WOO HOO! My real-life friend and blogger pal Ruthy from Omeletta is here with an amazing chocolate treat that I cannot wait to try once I get back. Hope you enjoy!

Pear, Chocolate and Mascarpone Skillet Cake

Most desserts are best when shared, but some desserts are really made for two people to dig in together with a fork.

Take this Pear, Chocolate and Mascarpone Skillet Cake, for example.  Deep dished, with a crusty top and a warm, chocolatey center, it’s perfect for two people to stand over a counter top, forks in hand, eating out of the same dish and talking about their day.

Pear, Chocolate and Mascarpone Cake
When Mallory first came to me and asked if I would do a guest post while she was away on her honeymoon, I jumped at the chance.  I’d always loved Mallory’s blog, but after spending time together in the NYC Food Blogger Meetup Group, I’ve learned what an awesome girl she really is.  I love her dry sense of humor and the totally open way she approaches blogging; I love trading tips and ideas whenever we see each other.

Pear, Chocolate and Mascarpone Cake
The first time I met Mallory, at my first NYC Food Blogger Meetup, was on what has to have been the coldest day of last year- in the coldest neighborhood of the city.  Deep in the throes of Lower Manhattan, where the wind whips off of New York Harbor and down cobblestone streets lined with crazy-tall glass buildings, the Financial District is no joke on a wintery day.  It was the middle of January, and I remember huddling against a building, out of the wind and clutching my quickly-cooling coffee, scanning my Meetup email for a time reminder.  When I finally arrived to the bar, with wild hair and bright pink cheeks, Mallory acted as if I looked totally normal and we immediately bonded over complaints of Foodgawker submission policies.  That’s when I knew this chick was cool.

Pear, Chocolate and Mascarpone Cake
Now that Mallory is getting married, I’m so excited for her!  I’ve been lucky enough to be married to my best friend for over four years now; I know how fun and stressful it is to plan a wedding, how annoying it is when he hogs the covers, and how comforting it is to share one dessert with two forks.

This chocolate and mascarpone cake is ridiculously simple; the cast-iron pan finishes the last of the dirty work once the cake is out of the oven, getting that top all crusty so that breaking through into the warm center feels like a small victory.  It’s perfect for the cold weather days coming up, and even better when shared with the one you’re starting a life with. Congratulations, Mal!

Pear, Chocolate and Mascarpone Skillet Cake
 
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Ingredients
  • 2 cups white flour
  • 1 ¾ teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1 cup sugar
  • ½ cup mascarpone cheese, room temperature
  • ¾ cup melted butter
  • 1 teaspoon vanilla extract
  • 70g dark chocolate, melted
  • 1 pear, cored and sliced very thin
  • 1 8” round cast-iron skillet pan

Instructions
  1. Sift together the flour, baking powder and salt in a large bowl and set aside.
  2. Preheat the oven to 350°F. In a medium sized bowl, combine the sugar, mascarpone cheese, butter, vanilla extract and melted chocolate. Whisk together until no lumps remain.
  3. Slowly add the wet ingredients to the dry and mix until only just combined.
  4. Generously butter the bottom and sides of an 8” cast iron pan. Layer the bottom of the pan with slices of pear, then pour half of the batter on top of the pears. Add another layer of pear slices, and top with the remaining batter, smoothing out the top in an even layer.
  5. Bake for 20-25 minutes, then remove from the oven and let sit until cool. The batter of the cake will still be very wet, but it will continue cooking in the pan.
  6. Serve warm, with powdered sugar or more mascarpone cheese.

Pear, Chocolate and Mascarpone Cake

Seriously cannot get over this amazing combination of flavors! Dont forget to check out Ruthy’s blog, Omeletta and follow her on Facebook, Twitter, and Pinterest. Ruthy is also an expecting mama, so be sure to wish her well! :)’

And if you’re in NYC and are interested in joining the Food Bloggers in NYC Meetup group, sign up here!

In case you missed Monday’s post, check out the Peaches ‘n Cream Cupcakes guest post from Java Cupcake, and stay tuned next Monday for a post from the Girl in the Little Red Kitchen!

Happy Eating 🙂
mally (and Ruthy!)

Peaches ‘n Cream Cupcakes – Guest Post from Java Cupcake

Hi everyone! Mallory here, well, not really here because I’m on my honeymoon! But lucky for me (and you!) I have some amazing blogger friends who are chipping in to help me out with posting while I’m away. First up is Betsy from JavaCupcake.com with some AMAZING cupcakes for you all! Hope you enjoy!!

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Hello friends of Mallory and Total Noms!  My name is Betsy and I blog over at JavaCupcake.com! I’m so super excited to be guest posting on Total Noms today so Mallory can get married!

Yay for weddings! Yay for marriage! And YAY for Mallory!

Peaches are literally dropping from the trees here in Bavaria (yup – I live in Germany) and I was so excited to get my hand on about 20lbs of fresh mini white peaches.  If you’ve never seen 20lbs of peaches before… let me tell you, it’s A LOT.  This bowl of peaches is only about 2/3 of them.

Peach-Pie-3

Needless to say, I had a lot of baking to do with these peaches!  First, I made a Peach Crumble Pie that was filled to the brim with peaches and topped with a brown sugar and oat crumble.  It was HEAVENLY.

Next up were the Peaches n’ Cream Cupcakes I made for you today.  The cake is a lightly spiced caked full of peach flavor and is filled with fresh tart peach slices.  It’s then topped with a sweet cream cheese peach frosting.

Peaches-n-Cream-Collage-1

The frosting is so creamy and smooth making it the perfect pairing with the tart peaches filled inside the sweet peach cake.  I am in LOVE with these Peaches n Cream Cupcakes!

The recipe may seem like it’s a lot of steps, but really… it’s quite simple.  Once you make the spiced peaches, the rest of the recipe is just like any other cupcake you’d make.  Batter, bake, fill and frost.  Easy peasy!

Again, a big CONGRATULATIONS to Mallory on her wedding!  I wish you nothing but happiness for the future!

Guest-Blogger-LOGO-Picture

If you’d like to see more of my creations, check out my baking blog JavaCupcake.com! I focus on creating inspired recipes for the home baker.  It’s a lot of fun!  You can also find me on Facebook, Instagram, and Pinterest!

Peaches ‘n Cream Cupcakes – Guest Post from Java Cupcake
 
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Author:
Serves: 16

Ingredients
For the fresh Peach Cupcakes:
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup sugar
  • 1 ½ cups fresh peach puree *see below
  • ½ cup vegetable oil
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 Tbsp white vinegar
For the Fresh Peach Puree & Filling:
  • 3 cups sliced fresh white peaches
  • ¼ cup light brown sugar
  • ¼ cup sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • ¼ tsp cloves
  • ¼ tsp all-spice
For the Peaches n’ Cream Frosting:
  • ½ cup + 2 Tbsp fresh peach puree, strained
  • 6oz cup unsalted butter, room temperature
  • 4oz cream cheese, softened
  • 1lb powdered sugar, sifted
  • 1 tsp vanilla
  • Pinch of salt
For Assembly:
  • Wilton Harvest Peach Food Coloring Gel
  • Wilton 1M piping tip & disposable bag

Instructions
Fresh Peach Puree & Filling:
  1. Mix everything together and sit out on the counter, uncovered for 20 minutes.
  2. Reserve 1 cup for the cupcake filling.
  3. Place the rest in the blender and blend until smooth. This will be used in the frosting.
Fresh Peach Cupcakes:
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
  3. In a large bowl, whisk together the peach puree, vegetable oil, egg, and vanilla extract.
  4. In three parts, add the flour mixture and stir until just combined.
  5. Add the vinegar and mix until incorporated. DO NOT OVER MIX.
  6. Fill cupcake liners ⅔ full with batter.
  7. Bake for 17-19 minutes or until a toothpick comes out clean.
  8. Cool in pan for 2-3 minutes then remove to a wire rack to cool completely.
Peaches n’ Cream Frosting:
  1. In the bowl of your stand mixer with the paddle attachment, cream the butter & cream cheese until smooth.
  2. Add the strained peach puree and beat until combined.
  3. Mix in the powdered sugar until smooth.
  4. Add the salt and the vanilla extract.
  5. Add a drop of Harvest Peach food coloring gel to tint slightly orange.
  6. Beat on medium-high speed until incorporated.
  7. Switch to the whisk attachment and whip until doubles in size. Stop as soon as it doubles or it will collapse.
  8. If the mixture is very soft, chill for 20 minutes before frosting.
Assembly:
  1. Core the center out of each cupcake.
  2. Fill with diced peaches.
  3. Using a Wilton 1M tip, pipe swirls of frosting onto each cupcake.
  4. Top with pink sugar pearls.

Umm, wow. These cupcakes look incredible! Thank you so much to Betsy for posting while I’m away. Please be sure to check out JavaCupcake.com– she has so many amazing sweet treats for you to check out on her blog!

I’ll be back from my honeymoon next Tuesday! Stay tuned for more guest posts coming up from The Girl in the Little Red Kitchen and Omeletta, coming soon!

Happy Eating 🙂
mally (& Betsy!)

Brown Butter Butterscotch Cookies

Brown Butter Butterscotch Cookies

Something about fall gets my baking mojo going. Don’t get me wrong, I think about cookies about 84% of my waking hours, and dreaming up delicious combinations of flavors is always fun. But once the temperatures start to drop, putting on the oven doesn’t seem quite as onerous.

The star of these cookies is the brown butter, in my opinion! Brown butter brings a rich, nutty flavor to baked goods, and it pairs quite nicely with the sweet butterscotch.

Brown Butter Butterscotch Cookies

Despite the emphasis on butter in this recipe, these cookies come out surprisingly light- not too dense at all in terms of texture. The dough is a bit crumbly though, so you are going to have to get your fingers a little dirty during assembly. Which is not a bad thing, I promise you… !

If butterscotch chips aren’t your thing, feel free to substitute with chocolate chips, M&Ms, white chocolate, or whatever else strikes your fancy.

Brown Butter Butterscotch Cookies
 
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Serves: 2 dozen

Ingredients
  • ¾ cup butter (1½ sticks)
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 egg
  • ½ tsp vanilla extract
  • 2½ cups flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup butterscotch chips
  • kosher salt, for dusting on top (optional)

Instructions
  1. Make the brown butter: In a saute pan, heat up butter until it begins to melt and froth up. Swirl pan and stir every so often. After a few minutes, brown bits will start to form at the bottom of the pan. Continue to stir. Once these bits turn an amber brown color, remove the pan from the heat. Pour melted butter (including the brown bits!) into the bowl of a stand mixer or other mixing bowl and allow to cool for about 20 minutes.
  2. Add both of the sugars to the melted butter and combine together either using a stand mixer or a hand mixer. Add the egg and vanilla and mix again.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Pour the flour mixture into the butter mixture and mix on low until just combined. Add the butterscotch chips and stir again. Chill cookie dough in the fridge for at least 30 minutes.
  4. Preheat the oven 350°F. Using a cookie scoop or two spoons, make cookie dough balls of about 2″ diameter and place on a cookie sheet lined with parchment paper, about 2-3″ apart. The dough will be a little crumbly, but just press any bits that are falling off together with your fingers. Sprinkle the tops of cookies with the kosher salt, if using. Bake for 8-9 minutes, remove from the oven and allow to cool for 3 minutes on the baking sheet. Remove from the baking sheet and cool on a wire rack until ready to eat. Enjoy!

Brown Butter Butterscotch Cookies

Wedding news- we got our marriage license this morning! Woo hoo! And I go in for my final fitting and pick up my wedding dress on Saturday, so I better put these cookies down… 🙂

Happy Eating 🙂

mally

Easy Cinnamon Rolls

Easy Cinnamon Rolls

Some people say that doing the seating chart for your wedding is one of the most stressful activities in all of wedding planning. Mine took me several hours (and consultations with my mom) to get right, and I’m still not 100% certain someone’s not going to move spots before I print the place cards. There’s so much to consider! You worry about seating your, ahem, more mature family away from the speakers (“that’s not music, it’s noise!”), whether or not your work friends will balk at sitting with your college buddies, and who should be seated closest to the bar. As for me and my honey, we’re centrally located between the gift table and the cake (BOOYAH).

Easy Cinnamon Rolls

Whether you’re stressed about seating charts or just worried you haven’t had a delicious enough breakfast lately, you cannot beat cinnamon rolls that you don’t have to make the night before, that don’t require tons of kneading and messing around with, and that do taste like they came straight from heaven to your face. The secret: a little instant yeast and just an hour of your time.

Easy Cinnamon Rolls

These easy cinnamon rolls are truly decadent… after eating one loaded with buttery cinnamon filling and drizzled with a rich cream cheese glaze, you may want to go run a few miles afterward (or pass out on the couch, your call). Did someone say wedding diet?

Easy Cinnamon Rolls
 
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Serves: 6

Ingredients
  • 1 cup milk
  • ¼ cup butter (1/2 stick)
  • 3½ cups all-purpose flour, divided
  • ¼ cup granulated sugar
  • ½ tsp. salt
  • 1 envelope instant or ‘rapid rise’ yeast
  • 1 egg
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 3 tbsp ground cinnamon
  • 1 stick butter, softened
  • Cream Cheese Icing Ingredients:
  • ½ cup butter, softened
  • ¼ cup cream cheese, softened
  • 1½ cups powdered sugar
  • 1-2 tbsp milk (if needed)

Instructions
  1. Let’s start by making the dough: In a microwave-safe bowl, combine the milk and butter. Cook for one minute on high, then stir. Keep on heating the mixture in 20-second increments, stirring after each one until the butter is melted. You don’t want the milk to be too hot, just warm.
  2. Using a stand mixer fitted with the dough hook attachment, add 3 cups of flour, the instant yeast, sugar and salt. Stir to combine. Add the egg and milk/butter mixture. Beat on medium-low speed until combined. Add the remaining ½ cup flour, ¼ cup at a time, only adding once the previous addition is incorporated. You want to beat the dough until it begins to form a ball and pull away from the sides of the bowl, then continue beating for another 5 minutes. Remove the bowl from the mixer, take out the dough hook and cover the bowl with a damp towel. Let the dough rest for 10 minutes. (If you do not have a stand mixer, you can simply stir the ingredients together to combine, and then knead the dough by hand for 5-7 minutes, then allow to rest).
  3. While the dough is resting, make the cinnamon-butter filling. In a medium bowl, add the brown sugar, regular sugar, cinnamon and softened butter. Cream together either using a hand or stand mixer until combined.
  4. Lightly flour a clean work surface. After the 10 minutes of resting, move the dough to your work surface and roll it out to a rectangle about 14×9” in size using a floured rolling pin. Turn the cinnamon-butter mixture out onto the flattened dough, and spread over the dough using a spatula.
  5. Starting from the long edge, begin to tightly roll up the dough. You will have to pinch together the seam of the dough to keep it from unrolling once you get to the end. Use a sharp serrated knife to slice the rolls into 11 or 12 equal pieces. Then place the pieces into a greased baking dish- a pie plate or rectangular pyrex will do. Cover once more with the damp towel, and leave the dish in a warm place to rise for 25 minutes. Ali from Gimme Some Oven suggests heating your oven to 200°F, placing the dish inside, then leaving the door open a crack- I did this and it worked perfectly.
  6. Once the rolls have risen again (cinnamon roll Easter), uncover the dish. Raise the heat of the oven to 350°F, and bake for 15-20 minutes until rolls are cooked through.
  7. While you are waiting for the rolls to bake, make the icing: In a mixing bowl, combine the softened butter and cream cheese. Add the powdered sugar, ¼ cup at a time, and beat to combine. Taste after each ¼ cup and add more sugar to your liking. I don’t like my icing too sweet so I stopped after about ¾ cup, but you can add as much as you like! You also may wish to add a tablespoon of milk or two to make the consistency a little thinner. This made it less of a frosting and more of a glaze, which I enjoy.
  8. Remove the rolls from the oven and allow to cool for at least 5 minutes (kudos if you are able to wait this long). Drizzle with the cream cheese icing and DEVOUR!

Adapted from Gimme Some Oven.

 Easy Cinnamon Rolls

Hope everyone is enjoying their first week of Fall!

Happy Eating 🙂
mally

 

Soft-Batch Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

The temperature is dropping, sweaters are making their way back into the rotation, football Sundays are in full swing, and I’ve even started to see a few leaves here and there begin to change their color. You know what that means… Pumpkin season is officially upon us! Let the festivities begin!

This is always a big month in my family- my parents’ anniversary, my dad’s birthday, and my birthday are all in September, in addition to a few aunts and cousins. We usually end up having a big joint family party to celebrate everyone at once, which is always great (and filled with lots and lots of food!). I love this time of year because I get to see so much of my family… and honestly I just love fall weather more than any other season!

I have made a bunch of pumpkin cookies and desserts over the years, but I think I have found my favorite recipe in these amazing pumpkin snickerdoodles. They’ve got all the softness and texture of a snickerdoodle, with the warm, comforting hint of pumpkin and cinnamon. It’s like if your favorite pumpkin spice latte and those awesome soft-batch Pepperidge Farm cookies had a baby and put it up for adoption and you got to take it home. And eat it.

Pumpkin Snickerdoodles

… Anyways. These cookies are amazing, and are the perfect dessert for any autumn gathering you may have planned. Check out the recipe and make them yourself!

Soft-Batch Pumpkin Snickerdoodles
 
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Ingredients
For the cookies:
  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • ¾ cup pumpkin puree
For the sugar coating:
  • ½ cup granulated sugar
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground cardamom (optional)
  • dash pumpkin pie spice (optional)

Instructions
  1. Combine dry ingredients (flour, baking powder, salt, cinnamon, nutmeg) in a medium bowl and whisk to combine. Set aside.
  2. Mix room temperature butter, sugar, and brown sugar in a large bowl. Add the pumpkin puree, egg and vanilla and mix again. Carefully add the dry ingredients and mix on low until just combined. Allow cookie dough to chill for at least 1 hour before baking.
  3. Preheat oven to 350°F. In a shallow bowl, mix together the sugar, cinnamon, cardamom and pumpkin pie spice to make the coating for the cookies. Using a cookie scoop, two spoons, or your hands, roll the cookie dough into 1.5″ balls, then roll around in the sugar coating to cover completely. Place cookies on a baking sheet lined with parchment paper or a silpat, and press on each cookie lightly to flatten slightly. You should be able to fit 12 cookies easily per baking sheet.
  4. Bake for 10-12 minutes, or until tops don’t look “wet” anymore. Remove from oven, allow cookies to sit on the baking sheet for 3 more minutes, then move to a cooling rack. Enjoy!

 

Inspired by Annie’s Eats.

Pumpkin Snickerdoodles

Love pumpkin as much as I do? Check out these other great pumpkin sweet treats!

Chocolate Dipped Pumpkin Clouds:

Chocolate Dipped Pumpkin Clouds

Pumpkin Pie Smoothie:

Pumpkin Pie Smoothie

Pumpkin Cheesecake:

Pumpkin Cheesecake

Happy Eating 🙂
mally

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