Baked Goods

Recipe by Stella Parks. Introduction by Food52's Kristen Miglore.

Pumpkin Pie with Pecan Crunch
FROM YANKEE MAGAZINE

Recipe introduction from Food52's Genius Desserts by Kristen Miglore:

Espelette pepper’s mild heat and subtle fruitiness make it an excellent companion to chocolate. Chefs in the Basque region of France tend to use it in chocolate mousse or layer cakes, but here I add it to an easy cocoa drop cookie, based on a recipe by Sally Sampson of Chop Chop magazine. Note that the butter and the eggs both need to be at room temperature, so don’t forget to set them out at least half an hour before you want to start mixing.

Cake for breakfast is a thing, in case you didn’t know, and one of the best kinds to eat in the morning is angel food cake. It’s light, delicate and sponge-like, making it an ideal vehicle for loads of fresh fruit. Fruit=breakfast, therefore this cake=breakfast. It’s simple math! This recipe calls for strawberries that marinate in sweet sugar and flavorful vanilla bean paste—there’s your fruit! The first time I made angel food cake, I was so proud of myself. Yes, it does require a lot of egg whites, but you can use the leftover yolks in shortbread, Hollandaise sauce or pudding. Or scramble them and eat them for breakfast with your cake.          

Canned pumpkin puree adds a bit of subtle flavor to these muffins, but more important, it also makes the muffins ultramoist.