#Mmm: Saltie

Think maritime, think cozy, think sunny and clean. That's the atmosphere when you walk into Saltie, a cute bakery & sandwich treat spot on Metropolitan Avenue in Williamsburg. I ordered their recommendation for a dessert. Eying the options in the display, I knew I couldn't be disappointed: cranberry honey corn muffins, squash pockets and pumpkin oatmeal caraway cookies (pictured below). The server at the front jumped to the mousse immediately: a specialty of the chef standing nearby. "I'm so glad you ordered it," the chef noted, serving a dollop of rich chocolate into a white bowl, "cause I get to lick the spoon." On top she sprinkled a touch of coarse sea salt and a drizzle of, you'll never guess...olive oil. It is fantastic. Rich and flavorful, sweet with the bite of salt and a surprise of olive smoothness. The flavors accompany the chocolate in an unexpected medley of flavor and texture.

The owners and co-authors of the cookbook, Saltie, blend their various flavor comfort foods to invent recipes. Italian-American, Scandinavian-American and British-American: the combinations are inspiring. They use anise, rose, dried lavender flowers, currants and olive oil (and much more). Overall Saltie is an inspired collaboration; particularly for your taste buds. #Mmm.

Chai Pumpkin Pie

I realized in the midst of my pumpkin obsession that pumpkin spice and chai spice are quite similar. The difference is that chai is a little more spicy--with cardamom and black pepper. So why not make the pie a little more spicy too?

I adjusted my trusted recipe for a richer flavor and was not disappointed:

Chai Pumpkin Pie

3/4 cup sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/2 tsp clove
1/4 tsp allspice
1/4 tsp cardamom

1 15 oz can pumpkin puree
2 eggs
1 tsp vanilla extract 
1 15 oz can evaporated milk

1. Preheat the oven to 425 F.
2. Prepare a single crust for your pie (either purchased or homemade).
3. Whisk the dry ingredients well in a separate bowl. 
4. Add pumpkin puree to dry ingredients and combine well before adding eggs one at a time followed by the vanilla.
5. Pour the evaporated milk in a small steady stream into the pie mix, stirring as you go.
6. Pour pie custard into prepared crust and bake in oven for 15 mins or until the exposed crust browns.
7. Reduce oven to 350 F and bake an additional 30 mins or until the center of the pie is firm.
8. Cool and place in the fridge until cold.
9. Share the sugar, delight in the spice.

Pumpkin Butterscotch Blondies

I've never made blondies. I'm a huge fan of chocolate (if you haven't already guessed) so the idea of taking chocolate out of the brownie seemed illogical. But blondies have been presented to me multiple times in the past few months. First was with my friend Valerie, who shared a blondie she purchased at Dean&Deluca, second was yesterday when my manager told me to try the blondies they ordered at work to see if I could replicate it. Challenge accepted!

Note: When baking anything with pumpkin flavor, upping the dosage of spice makes the flavor more pronounced (after all what is pumpkin without the spice?). I also find that making your own mix makes for a richer and more complex flavor than the pre-made pumpkin spice blend.

Here is my recipe for some delicious gooey pumpkin blondies:

Pumpkin Blondies

1 1/2 cups baking flour mix (one recipe recommended almond & coconut flour)
1 tsp xanthum gum
1 tsp kosher salt
1 tsp baking soda
4 tsp cinnamon
2 tsp ginger
1 tsp ground cloves
1 tsp nutmeg

1 cup butter (2 sticks)
2 cups light brown sugar
1 egg
1 tsp vanilla
1 cup pumpkin puree
1 cup coconut milk
1 cup butterscotch chips

1. Preheat oven to 350.
2. Combine dry ingredients in a small bowl and mix well.
3. Cream butter and sugar in a separate bowl then add one egg and vanilla stirring well after each addition.
4. Mix in pumpkin puree and then pre-mixed dry ingredients. Once combined, add coconut water until batter is more like pancake batter than cookie dough. (*Why? Gluten free flours tend to soak up more liquid in the baking process than gluten-full flours. Adding extra liquid helps preserve the soft, gooey texture of blondies.*)
5. Pour mixture into pre-greased pan or a pan lined with parchment paper. Sprinkle butterscotch chips liberally over the top and bake for 30-40 minutes.
6. Slice and devour.

Pumpkin Pie

There are definitely benefits to having a baker in the house. For one thing, there is someone to make you pie when you want it. My housemate noticed a couple cans of pumpkin puree sitting out, so he ordered and paid for a pie. It was marvelous waking up this morning to make my favorite pie. I used the same recipe I've always used (yes, it's the one on the back of the Libby's Pumpkin Puree can) except I added more spice, and substituted sweetened condensed milk for evaporated milk. The pie is creamier and more flavorful.