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Recipes & Entertaining Ideas

Filtering by Tag: 02

A Soul-Warming Dish: Sweet Potato Curry

Marc J. Sievers

Winter is one of my favorite seasons because the food can be so comforting, earthy, and filling!  Now that we are well beyond the (typically) over-indulgent holidays we have the opportunity to explore more flavors and ingredients beyond the staple dishes and recipes often repetitively (or traditionally) served in November and December.

To “spice up” your palate and repertoire there is nothing quite like a big bowl of my fragrant Sweet Potato Curry to warm you up while watching the snow fall.  It’s also a dish with a refreshing depth of flavor that not only comes from the spices but also the roasted sweet potatoes and fire-roasted canned tomatoes.

Roasting vegetables is my favorite way to cook them as the caramelization brings out their natural sweetness and imparts (and retains) the most flavor.  While the fire-roasted tomatoes have a kick (they are usually made with green chilies), you can always use crushed tomatoes for a milder flavor.

This recipe was inspired by classic Indian cuisine but uses ingredients familiar to the American palate and that are readily available at any local grocery store.  Get ready for a heart and soul-warming dinner; it is just 30 minutes away!  Eat well, laugh often, and share the love!


Sweet Potato Curry

Ingredients (serves 4)

  • Sweet Potatoes – 2 large, peeled, ½-inch diced

  • Olive Oil – 4 tablespoons, divided

  • Sea Salt – ¾ teaspoon, divided

  • Black Pepper – ¾ teaspoon, freshly cracked, divided

  • Red Onion – 1 small, ½-inch diced

  • Red Pepper – ½-inch diced

  • Garlic – 4 cloves, finely minced

  • Peas – 1 cup, frozen

  • Half and Half – ½ cup

  • Fire Roasted Tomatoes – (2) 15 ounce cans

  • Yellow Curry Powder – 2 ½ teaspoons

  • Turmeric – ½ teaspoon

  • Cumin – ½ teaspoon

  • Honey – 1 tablespoon

  • Parsley – ½ cup, Italian flat leaf, freshly chopped

Directions

  1. Preheat the oven to 425 degrees F.

  2. Place the sweet potatoes onto a sheet pan and toss with 2 tablespoons of oil olive, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Roast for 30 minutes, tossing once half way through the cooking time.

  3. Meanwhile, in a large sautée pan set over medium heat add 2 tablespoons of olive oil, red onions, and red peppers. Cook for 10-12 minutes, or until the onions and peppers are tender.

  4. Add the garlic and cook for 1-2 minutes longer, being careful not to burn the garlic.

  5. Next, add the tomatoes, peas, half and half, curry powder, turmeric, cumin, honey, ½ teaspoon of salt, and ½ teaspoon of pepper.

  6. Allow to come to a simmer, reduce the heat to low, and cook for 10 minutes uncovered.

  7. Transfer to a large serving bowl and add the roasted sweet potatoes. Garnish with parsley and serve immediately.

Tip: This dish pairs well with Basmati rice.  For a healthy alternative serve it with a fresh green salad and cucumbers.

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Goodies for Santa - Winter Hot Chocolate & Brown Sugar Snickerdoodles

Marc J. Sievers

Christmas is my favorite time of year!  As a little boy I would count down the days until it was time to listen to Christmas music, decorate the tree, and of course Christmas Eve.  I would leave cookies and milk for Santa, chocolates for his elves, and baby carrots for Rudolph.  In the morning I would rush to the table to see if the goodies were gone, and sure enough each year there were crumbs left behind and a note from Santa thanking me for thinking of him!  To this day I still leave Santa and his little helpers goodies on Christmas Eve, the tradition and magic lives on!


Watch my webisode of From My Kitchen to Yours - Cookies for Santa (filmed in Williams-Sonoma Lincoln Park's grand gourmet kitchen!) for a complete tutorial:


Brown Sugar Snickerdoodles

Ingredients (makes 24 cookies)

  • Butter – 1 stick, unsalted, at room temperature

  • Light Brown Sugar – ½ cup plus 3 tablespoons, divided

  • Granulated Sugar – ¼ cup

  • Flour – 1⅓ cups, all-purpose

  • Eggs – 1 extra-large, at room temperature

  • Vanilla – 1½ teaspoons, pure extract

  • Honey – 2 tablespoons

  • Cream of Tartar – 1 teaspoon

  • Baking Soda – ½ teaspoon

  • Sea Salt – ¼ teaspoon

  • Cinnamon – 1½ teaspoons

Directions

  1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

  2. In a small bowl sift together the flour, salt, baking soda, and cream of tartar. Set aside.

  3. In the bowl of an electric mixer fitted with a paddle attachment and set to medium speed cream together the butter, honey, vanilla, granulated sugar, and ½ cup of light brown sugar, about 5 minutes.

  4. Add the egg and allow to mix until fully incorporated, about 2 minutes.

  5. Reduce the mixer speed to low and add the dry ingredients. Mix until just incorporated. Turn off the mixer and scrape down the sides and bottom of the bowl making sure everything is well mixed.

  6. In a shallow bowl or plate combine the cinnamon and remaining 3 tablespoons of light brown sugar.

  7. Using a 1¼-inch metal scoop, scoop the dough and release each ball directly into the cinnamon/sugar mixture and gently roll it around.

  8. Arrange the dough balls two-inches apart onto the prepared sheet pan. Lightly press down the tops of each ball.

  9. Bake for 7 to 8 minutes, rotating the pan halfway through.

  10. Transfer to a wire rack and allow to cool completely.

Tip: When baking, the light brown sugar on the outside will caramelize slightly adding a depth of flavor to this fresh take on an iconic cookie.


Winter Hot Chocolate

Brown Sugar Snickerdoodles & Winter Hot Chocolate are two classics with a Marc Sievers twist!

Ingredients (serves 4)

  • Light Brown Sugar – ¾ cup

  • Half and Half – 3½ cups

  • Sea Salt – ⅛ teaspoon

  • Cinnamon – ¼ teaspoon

  • Honey – 1 tablespoon

  • Vanilla – ¾ teaspoon, pure extract

  • Vanilla Bean – seeds of 1 large pod

  • White Chocolate – 5 ounces, roughly chopped

  • Cocoa Powder – unsweetened, for garnish

Directions

  1. In a medium sauce pan set over medium-low heat add the half and half. Allow it to come to just below the simmering point.

  2. Remove the pan from the heat and add the sugar, salt, honey, cinnamon, vanilla extract, vanilla seeds, and the white chocolate.

  3. In the pan, quickly whisk until the mixture is smooth and the chocolate is completely melted.

  4. Gently reheat over low heat, and then carefully ladle into mugs.

  5. Garnish each mug with a dash of cocoa powder and a marshmallow (or two)!

Tip: Make a BOOZY version by adding in a shot (or, two!) of Butterscotch Schnapps,, Caramel Baileys, or your favorite spiced liquor! 

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Simply Fabulous - A Thanksgiving Table

Marc J. Sievers

Every year I dress my Thanksgiving table using everyday linens, plates, and glassware and add new design elements with flowers, candles, and colors.  This year I decided to try something new with textures and colors.  Instead of opting for traditional autumnal colors I experimented with lime, ivory, and purple and boy-oh-boy am I glad I did!  The color palette is fresh and clean and the pop of purple really adds a sophisticated touch. I love using simple round glass vases for arranging all types of flowers.  This year I wrapped them in burlap and ivory grosgrain ribbon.

The burlap adds a rustic element and the ribbon softens it, furthering my style of rustic-chic living.   Everything is held together with double-sided tape so after the holiday my vases can easily return to plain glass for another treatment (my mind is already wandering for Christmas!).  The ivory ribbon really pulls out the color in the flowers and adds a modern clean-line touch.


Tips for flower arranging:

  1. Flowers are a must for any soirée! Buy flowers and arrange them one or two days in advance of your soirée with warm tap water. This allows the blooms to relax and open which will make your arrangements appear fuller and more natural the day of your gathering.

  2. Buy flowers with little to no scent for the dining table or sideboard. You never want the scent of flowers to compete with the aromas of your food. Keep heavily scented flowers for the guest bathroom or foyer.

  3. Instead of placing one flower arrangement in the center of the table try placing three or five (use odd numbers) smaller arrangements in a single row that spans the entire length of the table.

  4. Cut the stems on the diagonal to allow them to drink the most water. Change the water daily to keep your arrangements fresh and vibrant.


Simple turnips have been transformed into tea light holders for my table this year!  I just love the earthy texture and pattern they have and they look fabulous with the purple tulips and pompom mums that I chose.  It almost looks as if they are made of clay.  I decided to place them down the center of my table but you can place them in clusters on silver trays, on a buffet, or even at each place setting if you are hosting a sit-down dinner.  Carve out a small hole on the top of each one just large enough to fit an unscented teal light in, then trim the root from the bottom so it can stand upright.  I added glass tea light holders amongst the turnips to add some elegance and sparkle.

Because I am hosting Thanksgiving this year potluck-style I need simple food markers to label each dish for my guests.  I will use simple green pears with brown tags, with each name written out in pencil (this also gives me flexibility in case a guest brings something different than what was planned).  The bright green pears will stand out nicely against the food and tablescape.  The little brown tags and twine can be used year after year!

I hope my tips, tricks, and photos bring you lots of inspiration!  Use them as a guide and create your own beautiful setting that reflects your personal tastes, favorite colors, and style.  Happy creating!

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Roasted Mashed Potatoes

Marc J. Sievers

During the holidays (and all year long), one of my favorite things to indulge in are mashed potatoes.  Growing up my Nan would serve huge bowls of them coated in melted butter and lightly seasoned with black pepper.  Just the anticipation from the smell of the boiling potatoes and the starchy air coming from the kitchen would make my mouth water!  Fast forward a “few” years, and it’s now my turn to host holidays and get-togethers while still maintaining the traditions of years past.

This year I really wanted to make a version of mashed potatoes that showcased the earthy taste of roasted potatoes and the freshness of basil.  Roasting the potatoes really deepens their flavor and the little browned bits that collect on the bottom of the pan add a slight crunch.  Since most holiday dishes use fresh herbs like rosemary, thyme, and sage I thought introducing basil would be a welcomed flavor to awaken the taste buds!  Take a glance at my Savory French Tart that features a seasoned rosemary crust and is perfect for serving as an hors d’oeuvre with champagne or a glass of wine before the feast.

Follow my recipe below and surprise your family and friends with a simple yet unique take on a classic dish!


Roasted Mashed Potatoes

Ingredients (serves 4 - 5)

  • Yukon Gold Potatoes – 3 pounds, peeled and cut into 2-inch cubes

  • Olive Oil – 4 tablespoons

  • Garlic – 5 cloves, peeled and lightly smashed

  • Butter – 6 tablespoon, unsalted

  • Whole Milk – 1 ⅓ cups

  • Sea Salt – 1 teaspoon

  • Black Pepper – ¾ teaspoon, freshly cracked

  • Gruyere – 1 cup, finely grated, plus more for garnish

  • Basil – ¼ cup, finely minced, plus more for garnish

Directions

  1. Preheat the oven to 400 degrees F.

  2. Place the potatoes onto a sheet pan and toss with oil olive. Roast for 40 minutes, tossing once half way through the cooking time.

  3. Meanwhile, in a small saucepan set over low heat add the butter and lightly smashed garlic cloves. Allow the butter to melt completely and simmer for 10 minutes.

  4. Then add the milk and return to a simmer. Remove from the heat, cover, and allow to steep for 20 minutes. Use a slotted spoon and remove the whole garlic pieces and discard them.

  5. Place a food mill fitted with a small disc-blade over a large heat-proof bowl. Process the potatoes and all the browned bits from the bottom of the sheet pan through the food mill, turning the handle back and forth.

  6. As soon as the potatoes are milled, whisk in the warm butter-and-milk mixture, salt, pepper, Gruyere, and basil.

  7. Garnish with a light sprinkling of freshly cracked pepper, grated Gruyere, and fresh basil. Serve hot

Tip: Use a rasp to grate the Gruyere in order to get very fine shreds.  These fine shreds will be completely absorbed into the potatoes allowing them to be very creamy and have a slight nutty texture.

Idea: Mashed potatoes may be kept warm in a heat-proof bowl set over simmering water.  Just cover the bowl tightly with plastic wrap first, making sure to keep it away from the flame.

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French Savory Tarts

Marc J. Sievers

Onion & Goat Cheese Tart

One of the best and most versatile recipes a savvy home cook should have in their repertoire is a simple pastry dough recipe.  Well, are you in for a treat!  One of the components for my Savory French Tart happens to be a buttery pastry crust made with a recipe that does not require any specialty equipment, ingredients, or large amounts of time.  The dough can be transformed into either a sweet or savory base by just adding or subtracting ingredients like white pepper, rosemary, sugar, and other fresh herbs and spices.  You can then use the dough for tarts, pies, quiches, and crostatas.

With the holiday season fast approaching I am always thinking of recipes that I can make in advance, have multiple uses,  and serve to my guests in a few different settings.  My Savory French Tart fits the bill!  I can make it ahead of time and serve it with a simple salad and a bowl of White Bean Soup with Fresh Parsley Pesto for a dinner party, I can serve it at cocktail hour for an hors d’oeuvre, or even as part of a buffet, the list goes on and on!  Happy entertaining!


Watch my webisode of From My Kitchen to Yours - Savory French Tarts for a complete tutorial:


French Savory Tarts

Ingredients (serves 4 - 6)

Crust

  • Flour – 1½ cups, all-purpose

  • Butter – 1 stick, diced, unsalted, very cold

  • Sea Salt – 1 teaspoon

  • Sugar – 2 teaspoons, granulated

  • White Pepper – ½ teaspoon

  • Rosemary – 1 tablespoon, fresh, finely minced

  • Water – 8 tablespoons, very cold

Caramelized Onions

  • Yellow Onions – 4 cups, thinly sliced

  • Butter – 2 tablespoons, unsalted

  • Olive Oil – 3 tablespoons

  • Garlic – 3 cloves, finely minced

  • Sugar – 1 teaspoon, granulated

  • Sea Salt – ½ teaspoon

  • Black Pepper – ½ teaspoon

Custard

  • Eggs – 4 extra-large, at room temperature

  • Heavy Cream – 1 cup

  • Sea Salt – ½ teaspoon

  • Black Pepper – ¾ teaspoon

  • Nutmeg – ¾ teaspoon, freshly grated

Directions

Crust

  1. Place the flour, salt, white pepper, sugar, and fresh rosemary into a medium sized bowl. Whisk to mix ingredients.

  2. Next add the butter. Use a pastry blender to quickly break the butter into pea-sized pieces.

  3. Add the ice water and with your hand slightly cupped quickly work the water into the flour.

  4. Lightly flour you work surface (a granite or marble countertop is ideal as it keeps the dough very cold).

  5. Press the dough into a roughly shaped ball.

  6. Using the heel of one hand and rapidly press the dough in small amounts onto the board and away from you. Repeat this process two times. Doing so will ensure that the butter has been completely blended.

  7. Gather the dough into a smooth ball, dust lightly with flour, and wrap it in waxed paper.

  8. Refrigerate for 1 hour.

  9. Butter an 11½ inch tart pan.

  10. Preheat the oven to 400 degrees F.

  11. Remove the dough from the refrigerator and place it onto a lightly floured work surface.

  12. Quickly roll out the dough to be slightly larger than your pan and to be about ⅛-inch thick, making sure to lift and turn the dough during the rolling process to prevent it from sticking.

  13. Fold the rolled piece of dough into quarters and gently place it in ¼ or the prepared tart pan. Unfold the dough inside the tart pan.

  14. Gently press the dough onto the bottom of the tart pan. Then lift the edges of the dough from underneath and work it around the sides of the tart pan. Trim off the excess dough by rolling your pin over the top of the pan.

  15. Prick the bottom of the dough all over several times with the tines of a small fork. Line the dough with parchment paper and fill it to the top with dried beans or pie weights.

  16. Place the tart pan onto a sheet pan and bake for 20 minutes.

  17. Carefully remove the parchment paper and beans, prick the bottom of the dough again with a small fork, and bake for an additional 15 minutes. Set aside. Leave the tart pan on the sheet pan.

Caramelized Onions

  1. In a large sauté pan set over medium heat, add the butter and olive oil. Add the onions, salt, pepper, and sugar.

  2. Cook for 20-30 minutes, stirring occasionally until the onions are very tender and caramelized.

  3. Add the garlic and continue cooking for another 1 to 2 minutes, making sure the garlic does not burn.

  4. Spread the onions in an even layer on the bottom on the partially baked tart shell.

Custard & Assembly

  1. Whisk the eggs, heavy cream, salt, pepper, and nutmeg in a small bowl.

  2. Pour the mixture slowly into the tart shell over the onions.

  3. Bake for 30 to 35 minutes, or until the top of the tart is slightly puffed and golden.

  4. Allow to cool for 20 minutes, then unmold the tart from the pan.

  5. Serve warm or at room temperature.


Optional Garnish: Before baking, dot the top with goat cheese and ⅛-inch thick sliced rounds of peeled red onion.  Bake as directed.

Tip: Finished tart can be refrigerated for up to 2 days.  Allow to sit at room temperature for 1 hour before serving.

Idea: You can make the dough 2 days ahead of time.  Remove the dough from the refrigerator and allow it to sit at room temperature for 15 minutes.  Follow all preparation and baking instructions as written.

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Cheers! Pumpkin Pie on the Rocks!

Marc J. Sievers

It’s cocktail time!  Every now and again I love to create what I would call a “kitschy” drink, and my Pumpkin Pie on the Rocks fits the bill perfectly.  Things like Pumpkin Cream Liqueur, whipped cream vodka, and buttershots are certainly not everyday ingredients but they really do make this cocktail one of my new favorites.  I especially love the toasted mini marshmallows on a “stick”, I mean that is just too cute!

I plan on serving this as my signature drink on Thanksgiving Day.  Regardless of how many people join in the festivities I can expand the recipe as needed and fill a large glass pitcher and leave it in the fridge.  Then when a guest wants a “cockatoonie” (that’s what my godmother calls a cocktail!) all they have to do is fill a glass with ice and pour.  The toasted marshmallow skewers can be pre-done the morning of and set to the side with cocktail napkins and with a small salt shaker filled with cinnamon for garnishing.  It’s easy as “pie”!


Pumpkin Pie on the Rocks

Ingredients (makes 1 cocktail)

  • Pumpkin Pie Cream Liqueur – ⅓ cup, Fulton’s Harvest brand recommended

  • Whipped Cream Vodka – 2 tablespoons, Pinnacle brand recommended

  • Buttershots Butterscotch Schnapps – 1 tablespoon, Dekuyper brand recommended

  • Mini Marshmallows – for garnish

  • Cinnamon – for garnish

  • Wooden Skewer

Directions

  1. Start by filling a double old fashioned glass with ice.

  2. Place the marshmallows onto the top end of the wood skewer.

  3. Using a kitchen torch or candle flame, gradually toast the marshmallows until desired color is achieved.

  4. Pour in all three liqueurs and gently mix with a spoon.

  5. Garnish with a light sprinkle of cinnamon and toasted marshmallow skewer.

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The Jack-o-Lantern Reinvented

Marc J. Sievers

Halloween is less than 24 hours away and I am always looking for last minutes decorating ideas.  I don’t think there is anything more iconic that the Jack-O-Lantern trick or treat pale!  As a little boy I would get so excited when I saw them in the grocery store or pharmacy because that always meant that Halloween was coming.  Now that I’m no longer trick or treating (shocking, I know!) I really wanted to find a way to incorporate this icon into my All Hallows Eve celebration.  I also wanted to make sure that all of the supplies I needed where going to be readily available at your grocery store, pharmacy, or even elements you might already own.

Accenting with glitter adds some extra glamor during the day to an ordinary plastic decoration.

The large opening of the lantern allows the heat from the tea light candles to escape easily.

Using just a few key materials I was able to create this adorable illuminated Jack-O-Lantern! This lantern is such a festive addition to your dining table, kitchen counter, or even in multiples lining your walkway and driveway helping those little goblins find your front door and ultimately the candy!  I hope everyone has a safe and candy-filled Halloween!  Remember, brush your teeth before bedtime!


Supplies (makes 1 lantern)

  • Jack-O-Lantern

  • White Glue

  • Small Paint Brush

  • Black Glitter

  • Dried Beans or Rice

  • 3 Tea Light Candles and Holders

Directions

  1. Using a small paint brush, fill in the eye, nose, and mouth areas with white glue.

  2. Sprinkle the glue covered areas generously with glitter. Gently shake the excess glitter off onto a paper towel. Wipe away excess glitter from the outside of the lantern with a damp paper towel.

  3. Fill the bottom of the lantern with enough dried beans or rice to weight it down.

  4. Nestle the tea light holders in the middle of the lanterns’ base.

  5. Place a tea light candle in each holder and light with a long match or stick lighter.

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Spooktacular Flowers

Marc J. Sievers

Every year for Halloween, I love to turn up the spook factor in my home while still keeping things chic.  I fill silver bowls with colorful candy corn, replace some of my chandelier bulbs with flickering bulbs, and even place black crows (with red rhinestone eyes!) on the sills of my windows.  But one of the easiest decorating tricks is adding store-bought spider webbing and fuzzy spiders to already existing flower arrangements!  It’s a great budget-friendly way of turning ordinary flowers into a creepy centerpiece.  Have a safe, fun, and spooktacular Halloween!


Directions

  1. Choose your favorite type of flower and arrange them in a simple clear vase.

  2. Then wrap the spider webbing around the arrangement and vase.

  3. Place a few whimsical spiders in and around the webbing.

Tip: A flower arrangement set on your dining room table during dinner should be no more than eight inches tall.  You want to create a low-lying display, something that can easily be “peeked” over so guests can converse with one another naturally.

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Pumpkin Cupcakes with Cream Cheese Frosting

Marc J. Sievers

With Fall in full swing, you simply must add my Pumpkin Cupcakes with Cream Cheese Frosting to the top of your scrumptious recipe list for savvy holiday baking!  I created this recipe to bring out some of my favorite autumn flavors with well-rounded simplicity.  The batter has a delicate pumpkin flavor with those distinctive autumnal spices like cloves, allspice, and cinnamon.

These little cakes of spiced goodness are not too overwhelming on your taste buds and balanced with the creamy luxuriousness of the cream cheese frosting.  They are rich with a slight hint of vanilla—classic and sure to be a party favorite.

I decorated these cupcakes with whimsical candy corn for Halloween and store-bought marzipan leaves for a more elegant feel when I make them again in November.  (Multipurpose recipes never hurt anyone!)  Best of all you probably already have the ingredients in your pantry!  Get bakin’ my little cupcakes!


Pumpkin Cupcakes with Cream Cheese Frosting

Ingredients (makes 12)

Batter

  • Flour – 1 cup, all-purpose

  • Baking Soda – ½ teaspoon

  • Baking Powder – ½ teaspoon

  • Sea Salt – ½ teaspoon

  • Cinnamon – ½ teaspoon

  • Ginger – ½ teaspoon,

  • Nutmeg – ½ teaspoon

  • Allspice – ½ teaspoon

  • White Pepper – ¼ teaspoon

  • Light Brown Sugar – 1 cup, packed

  • Butter – 1 stick, unsalted, melted and cooled

  • Eggs – 2, extra-large, at room temperature

  • Honey – 2 tablespoons

  • Vanilla – 1 teaspoon, pure extract

  • Pumpkin – 1 cup, canned puree, NOT pie filling

Frosting

  • Butter – 1 stick, unsalted, at room temperature

  • Cream Cheese – 8 ounces, at room temperature

  • Heavy Cream – 3 tablespoons

  • Vanilla – 1 ½ teaspoons

  • Powdered Sugar – 1 ½ cups, sifted


Directions

Batter

  1. Preheat the oven to 350 degrees. Line a standard muffin tin with paper liners.

  2. In a medium bowl sift the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and white pepper. Set aside.

  3. In the bowl of an electric mixer fitted with a paddle attachment mix the cooled butter, sugar, honey, and eggs until smooth, about 5 minutes.

  4. Reduce the mixer speed to low and slowly add the dry ingredients. Mix until just incorporated.

  5. Then add the pumpkin puree. Mix until well incorporated.

  6. Divide the batter evenly into the well, filling each one about half way.

  7. Bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

  8. Transfer to a wire rack and allow to cool completely.

Frosting

  1. In the bowl of an electric mixer fitted with the paddle attachment set to low speed, cream together the cream cheese, butter, vanilla, and heavy cream.

  2. Add the confectioners’ sugar and mix until smooth.

  3. Frost each cupcake using a flat knife or piping bag fitted with a round tip. Garnish with candy corn, chocolate shavings, and other fall-inspired decoration.

Tip: Use a rasp to shave milk or dark chocolate directly over the cupcakes before placing them onto a serving platter!

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Cheers! A Spooky Orange Creamsicle Martini

Marc J. Sievers

Don’t you just love Halloween:  Candy, costumes, and cocktails, OH MY!  In keeping with the spirit of All Hallows Eve my Spooky Orange Creamsicle Martini is festive with traditional orange and black colors and tastes like an old favorite childhood soda.

While I LOVE fun cocktails, I usually find that they are made with an overwhelming amount of specialty liquors and ingredients that I never seem to have on-hand in my bar.  This yummy cocktail has just 3 ingredients, all of which are easy to find.  In fact, you may even have them already.  So get mixin you little vixen!  Have a safe and spooktacular Halloween, BOO!


Spooky Orange Creamsicle Martini

Ingredients (makes 6  martini’s)

  • Whipped Cream Flavored Vodka – 1½ cups, chilled

  • Orange Soda – 3 cups, chilled

  • Heavy Cream – 6 tablespoons, cold, divided

  • Black Sanding Sugar – ¼ cup

Directions

  1. Lay a large piece of parchment paper down on the counter.

  2. Pour the sanding sugar onto a small plate. On another small plate pour just enough water to coat the bottom of the plate. Place the rim of a martini glass into the water then directly into the sanding sugar, gently rolling it to cover the rim.

  3. Place the coated rim onto the parchment paper and allow dry for 20 minutes.

  4. Do this with all the martini glasses.

  5. Pour the vodka and orange soda into a pitcher. Gently stir to combine.

  6. Fill each martini glass with enough liquid to come ¾ –inch below the sugared rim.

  7. Top each martini with 1 tablespoon of heavy whipping cream and gently stir to incorporate.

  8. Serve immediately.

Tip: Serve this martini all year long by changing out the black sugar for white or orange sugar!

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Roasted Garlic & Rosemary Boule

Marc J. Sievers

If you love bread as much as I do, you are going to fall in love with my Roasted Garlic & Rosemary Boule!  This recipe has the sweet flavor of roasted garlic, spiciness of fresh rosemary, and a golden-brown crunchy crust.  There is nothing like the feeling (and taste!) of  homemade, freshly baked bread.

I also love this recipe because it doesn’t require any specialty equipment or hours of kneading, once its mixed, that’s it!  The base of this recipe is what I use for all my “no-knead” boules which makes experimenting with new flavors fairly simple and allows for more time creating new combinations.  If you have never made homemade bread, start here!  Happy baking!


Roasted Garlic & Rosemary Boule

Ingredients (makes 1 boule)

  • Flour – 3 cups, all-purpose

  • Yeast – 1 packet, active dry yeast (¼ ounce)

  • Fleur de Sel (French sea salt) – 1 ¾ teaspoons

  • Honey – 4 tablespoons

  • Roasted Garlic- 5 cloves, smaller cloves left whole, larger cloves cut in half

  • Rosemary – 3 tablespoons, freshly minced

  • Black Pepper – 2 teaspoon, freshly cracked

  • Olive Oil – 2 teaspoons

  • Water – 1½ cups, warm

Directions

First Day

  1. In a large bowl, combine the water, yeast and honey. Allow the yeast to fully dissolve, about 5 minutes.

  2. Add flour, salt and rosemary. Stir until blended; the dough will be very sticky.

  3. Gently fold in the garlic.

  4. Cover the dough with plastic wrap. Allow the dough to rest at room temperature for 12 to 14 hours.

Next Day

  1. Using just enough flour to keep the dough from sticking to the work surface or your fingers, quickly fold the dough onto itself twice then shape the dough into a ball.

  2. Line the same bowl with large pieces of parchment paper and sprinkle with flour. Place the dough, seam side down, into the bowl and dust with more flower. Cover the bowl with a clean cotton towel and let rise until the dough is more that doubled in size, about 2 hours.

  3. Next, preheat the oven to 450 degrees F. Place a cast iron pot with lid in the preheated over for at lease 30 minutes while the dough is rising. The pot should be at least 2-¾ quart sized.

  4. To prepare the dough after the second rise, remove the cotton towel and evenly drizzle the top with olive oil.

  5. Carefully remove the pot from the oven and rest on a heat-resistant surface. Lift the ends of the parchment paper from the bowl and place into the hot pot.

  6. Cover the pot with the lid and bake for 30 minutes. Then, uncover and continue baking until the loaf is crusty and browned (about 15-25 minutes more). Keep your eye on the bread at this point as it can burn easily.

  7. Finally, remove the pan from the oven and place the loaf on a wire rack to cool completely.

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Fresh Parsley Pesto

Marc J. Sievers

Surprise your taste buds with a twist on traditional pesto with my Fresh Parsley Pesto!  Shinning bright with parsley flavor, rich olive oil, and salty Parmigiano-Reggiano this easy and unique addition to soups, pastas, and sandwiches will add new life to old favorites!  Best of all, it’s all made in a food processor in under 2 minutes.  Eat well, laugh often, and share the love!  Happy eating!


Watch my webisode of From My Kitchen to Yours - A Chic Autumn Lunch for a complete tutorial.


Fresh Parsley Pesto

Ingredients (makes 2 cups)

  • Parsley – 2½ cups, roughly chopped, flat leaf variety

  • Parmigiano-Reggiano – ½ cup, freshly grated

  • Pine Nuts – ¼ cup

  • Garlic – 2 cloves, roughly chopped

  • Olive Oil – ¾ cup

  • Sea Salt – ½ teaspoon

  • Black Pepper – 1 teaspoon, freshly cracked

Directions

  1. In the bowl of an electric mixer fitted with a steal blade add the parsley, pine nuts, parmesan, garlic, salt, and pepper. Process for 30 seconds.

  2. With the processor still running, slowly pour the olive oil down the feed tube. Process until the mixture is thoroughly pureed.

  3. Serve immediately.

Tip: Serve this alongside my Thyme & White Bean Soup.

Trick: You can also store the pesto in the refrigerator or freezer in an air tight container with a thin layer of olive oil on top.

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Thyme & White Bean Soup

Marc J. Sievers

Soups are one of my favorite things to make, especially during the fall and winter months.  My Thyme & White Bean Soup with Freshly Parsley Pesto is an update to a classic.  It’s one of those soups that on a cool, crisp autumn day or chilly winter evening will instantly make you and your tummy feel warm and cozy!  Best of all the ingredients can be found at any local grocery store.  Eat well, laugh often, and share the love!


Watch my webisode of From My Kitchen to Yours - A Chic Autumn Lunch for a complete tutorial:


Thyme & White Bean Soup

Ingredients (serves 6 - 8)

  • Navy Beans – 1 pound, dry

  • Vegetable Stock – 6 cups, low-sodium

  • Olive Oil – ¼ cup

  • Yellow Onions – 4 cups, roughly chopped

  • Garlic – 10 cloves, minced

  • Thyme – 10 sprigs, fresh

  • Rosemary – 1 sprig, fresh

  • Bay Leaf – 1, dried

  • Sea Salt – 1 teaspoon

  • Black Pepper – 2½ teaspoons, freshly cracked

Directions

First Day

  1. Start by covering the beans with water by 1-inch. Allow them to soak in the refrigerator for 8 hours, or overnight.

Next Day

  1. Remove the beans and drain completely. Set aside.

  2. In a heavy bottomed pot set over medium-low heat, add the olive oil and onions. Cook for 18-20 minutes until the onions are soft and translucent.

  3. Using kitchen string, tie the rosemary and thyme sprigs together. Set aside.

  4. Add the garlic and cook for an additional 3 minutes.

  5. Next, add the vegetable stock, drained beans, bay leaf, and herb bundle.

  6. Bring the soup to a boil then reduce the heat and simmer for 35-40 minutes until the beans are tender.

  7. Remove the bay leaf and herb bundle. Add the salt and pepper.

  8. In the bowl of a food processor fitted with a steal blade, process the soup until it becomes slightly smooth and thick, about 1-2 minutes.

  9. Serve hot. Allow each guest to drizzle with Fresh Parsley Pesto.

Tip: Serve this soup alongside my Roasted Garlic & Rosemary Boule.

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Calling All Chocolate Lovers! Rich Chocolate Ganache Cupcakes

Marc J. Sievers

If I could eat chocolate every day, these little cupcakes brimming with chocolaty goodness would be my top pick!  They are rich, fudgy, and addictive (get a glass of cold milk ready!).  They are also incredibly simple to make using everyday ingredients you probably already have in your pantry.  So, stop reading this and get bakin!


Rich Chocolate Ganache Cupcakes

Ingredients (makes 12 cupcakes)

Batter

  • Butter – ¼ pound, unsalted, room temperature

  • Sugar – 1 cup

  • Salt – ¼ teaspoon

  • Flour – 1 cup all-purpose flour

  • Eggs – 4 extra-large, room temperature

  • Vanilla – 1 tablespoon, pure extract

  • Cocoa Powder – ¼ cup, unsweetened powder

  • Chocolate Syrup – 16 ounces

Ganache

  • Heavy Cream – ½ cup

  • Chocolate Chips – 8 ounces, semisweet

Directions

Batter

  1. Preheat the oven to 325 degrees F and line a muffin pan (large cups) with paper liners.

  2. Next, cream the butter and sugar until light and fluffy using an electric mixer fitted with a paddle attachment. Add the eggs carefully—1 at a time—and combine thoroughly. Then, pour in the vanilla and the chocolate syrup and mix well.

  3. For the best results sift together your flour and unsweetened cocoa powder. Then, gently add the dry mixture to your mixing bowl and mix until just combined (do not over-mix or your cupcakes will be unpleasantly dense).

  4. Next, scoop the batter equally into the muffin cups and bake for 30 minutes, or until just set in the middle. Let them cool thoroughly in the muffin tin.

Ganache & Assembly

  1. Heat the heavy cream and chocolate chips in a double boiler over simmering water until smooth and warm. Stir occasionally. In this step you are melting and heating the mixture, not cooking it as it will burn.

  2. Finally, once the cupcakes have cooled, dip the tops of the cupcakes into the ganache and enjoy! The ganache will remain soft and creamy and will not set hard.

Do not refrigerate.

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How to Roast Garlic

Marc J. Sievers

If you have never eaten or roasted garlic before you are in for a real treat!  When garlic is slowly roasted it takes on a slightly sweet flavor making it perfect to cook and bake with.  I love to use roasted garlic in pasta dishes, breads, and in my Roasted Garlic & Mascarpone Spread!  You can even enjoy roasted garlic on it’s own right out of the oven (after it cools a bit of course!), served to guests individually on small plates with canapé or appetizer forks during a dinner party or cocktail soirée!  Enjoy!


Ingredients (makes 12 heads of Roasted Garlic)

  • Garlic – 12 heads, medium size

  • Olive Oil – 1/3 cup

Directions

  1. Preheat oven to 410 degrees.

  2. Start by cutting ½ inch off the top of each head of garlic.

  3. Place each head of garlic in the well of a muffin pan. Drizzle evenly with olive oil, making sure to rub the olive oil into the tops of the garlic cloves.

  4. Cover with aluminum foil and bake for 40 minutes.

  5. Remove the garlic from the oven and allow to cool for 20 minutes.

  6. Using a small fork remove each garlic clove from the skin.

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Homemade Sweet Cream Butter

Marc J. Sievers

After an in-depth experience testing recipes in the kitchen honing in on just the right flavor, I am sometimes amazed at how the simplest of things can be just as good as the complex.  Take for example my Homemade Sweet Cream Butter.  It is one of the simplest of recipes, and at the same time one of the most delicious.  With the holidays ahead I am always looking for new ways to inject some savvy-flair when entertaining.  My Homemade Sweet Cream Butter is perfect for smearing on freshly baked bread during any meal!  It takes just minutes to make and adds a bit of “old-fashioned” warmth and love to any occasion.


Ingredients (makes 1 cup)

  • Heavy Cream – 2 ¼ cups, very cold

  • Sea Salt – 1/8 teaspoon

Directions

  1. In the bowl of an electric mixer fitted with a whisk attachment add the heavy cream and sea salt.

  2. Turn the mixer to the lowest setting and place a clean dish towel over the bowl.

  3. Gradually increase the mixer speed until you reach the highest setting.

  4. Whisk the cream for 10-12 minutes. It will first turn into whipped cream, then start separating into solid butter and buttermilk. Once it begins to separate, reduce the mixer speed to medium. The butter is ready once it forms a ball in and around the whisk.

  5. Remove the solid butter from the bowl and place in into a sieve. Under running cold water gently squeeze excess buttermilk from the butter.

  6. Place the butter into a pastry bag fitted with a fluted tip. Pipe the butter into serving dishes and serve at room temperature. You can also store the butter in the refrigerator in an air tight container for up to 3 weeks.

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Provençal Boule

Marc J. Sievers

I’m often asked what my guilty pleasures are and I have to admit that FABULOUS bread and flavored butters are on the top of my list!  When I’m in the mood to bake my own bread, my Provencal Boule is my go-to recipe.  It’s a very “user friendly” recipe and requires hardly any kneading.  The flavors are earthy, the crust is crunchy and it pairs well with my flavored butters and a glass of wine or champagne for dinner, when only that combination will do after a long day!


Ingredients (makes 1 boule)

  • Flour – 3 cups, all-purpose

  • Yeast – 1 packet, active dry yeast (¼ ounce)

  • Fleur de Sel (French sea salt) – 1¾ teaspoons

  • Honey – 4 tablespoons

  • Herbs de Provence – 2 tablespoons

  • Black Pepper – ½ – 1 teaspoon, freshly cracked

  • Olive Oil – 2 teaspoons

  • Water – 1½ cups, warm

Directions

First Day

  1. In a large bowl, combine the water, yeast and honey. Allow the yeast to fully dissolve, about 5 minutes.

  2. Add flour, salt and herbs de Provence. Stir until blended; the dough will be very sticky. Cover the dough with plastic wrap. Allow the dough to rest at room temperature for 12 to 14 hours.

Next Day

  1. Using just enough flour to keep the dough from sticking to the work surface or your fingers, quickly fold the dough onto itself twice then shape the dough into a ball.

  2. Line the same bowl with large pieces of parchment paper and evenly sprinkle with flour. Place the dough, seam side down, into the bowl and dust with more flower. Cover the bowl with a clean cotton towel and let rise until the dough is more that doubled in size, about 2 hours.

  3. Next, preheat the oven to 450 degrees F. Place a cast iron pot with lid in the preheated over for at lease 30 minutes while the dough is rising. The pot should be at least 2-¾ quart sized.

  4. To prepare the dough after the second rise, remove the cotton towel and drizzle the top with olive oil and sprinkle with black pepper.

  5. Carefully remove the pot from the oven and rest on a heat-resistant surface. Lift the ends of the parchment paper from the bowl and place into the hot pot.

  6. Cover the pot with the lid and bake for 30 minutes. Then, uncover and continue baking until the loaf is crusty and nicely browned (about 15-25 minutes more). Keep your eye on the bread at this point as it can burn easily.

  7. Finally, remove the pan from the oven and place the loaf on a wire rack to cool completely.

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Roasted Butternut Squash Lasagna

Marc J. Sievers

I am always looking for new ways to cook with and prepare one of my all-time favorite vegetables, butternut squash.  One of the best cooking methods (and easiest!) to prepare it is roasting.  The roasting process really brings out the sweet flavor and it also caramelizes it slightly while making the edges a bit crisp!  Because roasting happens at such a high temperature, roughly 425-450 degrees, it allows the cubes of squash to cook on the outside and still retain an “al dente” like texture inside, almost the consistency of a cubed potato you would find in soup.

While roasted butternut squash is fabulous by itself (right out of the oven), on salads, sandwiches, and in my Autumnal Risotto, I really wanted to showcase the delicious flavor in an all-time classic like lasagna!  My Roasted Butternut Squash Lasagna is filled with other favorites like red peppers, fresh thyme, and the nutty flavor of Gruyere.  Don’t let the size of the pan fool you either!  This lasagna is as hearty as they come, layer after layer, bite by bite, it’s going to be a fabulous roller coater of flavor.  Tie up those apron strings, pour a glass of wine, and get cookin!  Happy yummy-ness!


Roasted Butternut Squash Lasagna

Ingredients (serves 4 generously, or 6 accompanied with a salad)

  • Roasted Butternut Squash – 3 cups, recipe below

  • Red Pepper – 2 large, ½-inch diced

  • Yellow Onion – 1 large, ½-inch diced

  • Garlic – 5 cloves, finely minced

  • Thyme – 3 tablespoons, freshly minced

  • Nutmeg – ¾ teaspoon

  • Black pepper – 1 teaspoon, freshly cracked

  • Sea Salt – ¾ teaspoon

  • Flour – ½ cup, all-purpose

  • Butter – 12 tablespoons, unsalted, divided

  • Milk – 4 cups, whole

  • Olive Oil – 1 tablespoon

  • Gruyere – 1 cup, freshly grated

  • Parmesan – 1/2 cup, freshly grated

  • Mozzarella – ½ cup, shredded

  • Lasagna Noodles – ½ pound, no-cook variety

Directions

  1. Preheat the oven to 375 degrees F. Butter a 8 x 8 x 2-inch baking dish.

  2. In a large sauté pan heat 4 tablespoons of butter and 1 tablespoon of olive oil over medium-low heat. Cook the onions and red peppers for 15 to 17 minutes or until tender and the edges are slightly golden brown. Add the garlic, thyme, and roasted butternut squash. Continue to cook for another 2 to 3 minutes. Remove from the heat and set aside.

  3. Combine all three cheeses into a small bowl and set aside.

  4. In a small sauce pan bring the milk to a simmer and then set aside.

  5. In a large sauce pan melt 8 tablespoons (1 stick) of butter over low heat. Add the flour and continue to cook for another 1 to 2 minutes, stirring constantly with a wooden spoon.

  6. Pour the hot milk over the butter mixture. Add the salt, pepper, and nutmeg. Continue to cook for another 5 to 6 minutes until it becomes thick, stirring constantly with a whisk.

  7. To assemble the lasagna, coat the bottom of the baking dish moderately with white sauce. Arrange a layer of noodles to cover the bottom of the dish. Add 1/₃ of the sauce, 1/₃ of the butternut squash mixture, and 1/₃ of the cheeses. Repeat the process twice more. You will have a total of three layers of noodles with three layers butternut squash and cheese in-between.

  8. Place the baking dish onto a sheet pan and bake for 40-45 minutes, or until the top is browned and the sauce is bubbly and hot.

  9. Allow to cool for 10 minutes and serve hot.

Tip: The lasagna may be assembled 1 day in advance and kept in the refrigerator.  Allow the lasagna to sit out at room temperature for 1 hour before following baking instruction.


Roasted Butternut Squash

Ingredients (makes 3 - 4 cups)

  • Butternut Squash – 1 large, peeled, seeded, and cut into ½-inch cubes

  • Olive Oil – 3 tablespoons

  • Sea Salt - 2 teaspoon2

  • Black Pepper - 2 teaspoon, freshly cracked

Directions

  1. Preheat the oven to 425 degrees F.

  2. In a large bowl toss the cubed squash with the olive oil, salt, and pepper.

  3. Place squash on a baking sheet and bake at 400 degrees F for 40 to 45 minutes. Halfway through the baking time, toss the squash pieces with a spatula to ensure even roasting and browning. Remove from oven and let cool. The squash should be aromatic and lightly caramelized.

Tip: The roasted butternut squash can then be stored in the refrigerator for up to 5 days.

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Classic French Omelette

Marc J. Sievers

A French style omelette is such a fabulous recipe to have in your repertoire!  They are thinner and more elegant than an American version.  With that being said, you can serve them for breakfast, brunch, and especially dinner.

I love having friends over for dinner and surprising them with my Classic French Omelette and a glass of champagne!  It is such a simple technique that once you have mastered it, you will be able to make a perfect (parfait!) omelette in a matter of seconds.  The recipe outlined below is for my Classic Omelette as well as my Savory Omelette.


Watch my webisode of From My Kitchen to Yours - French Omelettes (filmed in Williams-Sonoma Lincoln Park's grand gourmet kitchen!) for a complete tutorial:


Classic French Omelette

Ingredients (makes 1 omelette, multiply recipe as needed)

  • Eggs – 2, extra-large, at room temperature

  • Butter – 1 tablespoon

Directions

  1. Start by beating the eggs until the yolks and whites are fully incorporated.

  2. Place an 10-inch non-stick frying pan over medium-high heat. Allow the pan to get very hot, but not smoking.

  3. Add the butter and swirl it around to evenly coat the bottom and sides of the pan. Once the butter is completely melted, the foam has subsided, pour the eggs into the center of the butter.

  4. Allow the eggs to sit for just a few seconds before you begin swirling the pan over the heat.

  5. Continue the swirling motion for roughly 20 to 25 seconds. Once the eggs begin to set and there is just a little bit of wetness in the center, jerk the pan several times back and forth in order to fold the eggs onto itself. The finished omelette will end up in the far lip of the pan.

  6. Grasp the handle of the pan from underneath and rest the far lip of the pan (where the Omelette has formed) slightly off-center onto the bottom of a dinner plate.

  7. Gently turn the pan upside down over the plate. The omelette will then drop into position. Et Voilà, a classic French omelette!


Savory Omelette

Ingredients (makes 1 omelette, multiply recipe as needed)

  • Sea Salt – ½ teaspoon

  • Black Pepper – ½ teaspoon

  • Lemon Zest – 1 teaspoon

  • Garlic – 1 clove, finely minced

  • Yellow Onion – ½ cup, thinly sliced

  • Triple Cream Brie – 2 slices, ¼-inch thick

  • Parsley – ¼ cup, freshly chopped

  • Olive Oil – 1 tablespoon, plus more for garnish

Directions

  1. In a medium sauté pan set of medium heat add the olive oil and onions. Allow to cook for 7 to 8 minutes, or until lightly brown and tender.

  2. Next add the garlic and continue to cook for another 1 to 2 minutes, be careful not to burn the garlic. Turn off the heat and set aside.

  3. Add the lemon zest, salt and pepper to the beaten eggs and follow cooking and plating instructions for the classic omelette.

  4. Once the omelette is plated, top with the brie, onion mixture, and fresh parsley. Drizzle with a bit of olive oil and serve immediately.

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Baked Pumpkin Spiced Donuts with Maple Glaze

Marc J. Sievers

A few weeks ago I posted on my Facebook page that I finally caved in and bought a donut pan and that I wanted your feedback on what recipe to create for the ultimate donut.  Well, you guys were certainly creative!  I had requests ranging from simple vanilla bean all the way through tequila-lime, but the MOST requested was pumpkin.

Well, I couldn’t just create any old pumpkin donut, I wanted to create the most delicious, moist, and flavorful donut I could dream up.  Since Autumn is one of my favorite seasons, I created Baked Pumpkin Spiced Donuts with Maple Glaze!  These little rings are loaded with classic spices, canned pumpkin, and are glazed with maple syrup and vanilla bean seeds.  Get ready, cause “It’s Time to Make the Donuts”!  Happy baking!


Baked Pumpkin Spiced Donuts with Maple Glaze

Ingredients (makes 2 dozen)

Donut Batter

  • Flour – 2 cups, all-purpose

  • Baking Powder – 1 ½ teaspoons

  • Sea Salt – 1 teaspoon

  • Cinnamon – 1 teaspoon

  • Nutmeg – ¼ teaspoon

  • Ground Ginger – ¼ teaspoon

  • Cloves – ¼ teaspoon

  • Honey – 2 tablespoons

  • Light Brown Sugar – 1 ½ cups

  • Vanilla – 2 teaspoons, pure extract

  • Pumpkin Puree – 1 ½ cups, canned pumpkin, not pie filling

  • Eggs – 3, extra-large, at room temperature

  • Vegetable Oil – ½ cup

Maple Glaze

  • Maple Syrup – 8 tablespoons, pure, Grade A

  • Heavy Cream – 3 tablespoons

  • Confectioners’ Sugar – 2 cups, sifter

  • Vanilla Bean Seeds – 2 pods

  • Sea Salt – 1/4 teaspoon

Directions

Donut Batter

  1. Preheat the oven to 350 degrees.

  2. In the bowl of an electric mixer fitted with a paddle attachment set to medium speed mix the pumpkin, honey, eggs, vanilla, sugar, and vegetable oil until completely mixed, about 5 minutes.

  3. In the meantime sift together the flour, salt, baking powder, cinnamon, cloves, nutmeg, and ginger.

  4. Reduce the mixer to low speed and gradually add the dry ingredients. Mix until just incorporated.

  5. Spray the wells of a standard sized donut pan with Baker’s Joy.

  6. Using a small spoon fill each well about ¾ full of batter.

  7. Bake for 17-18 minutes, or until a lightly golden brown.

  8. Line a sheet pan with plastic wrap or a piece of parchment paperand place a wire cooling rack on top.

  9. Remove from the oven and carefully remove the donuts from the pan and place on the wire rack to cool for 5 minutes.

  10. Wipe out the donut pan, spray with Baker’s Joy and repeat the process until all the batter has been used.

  11. While the donuts are slightly warm, drizzle the tops of each one with maple glaze. Allow the donuts and glaze to cool completely before serving.

These are best served the same day.

Maple Glaze

  1. Place the confectioners’ sugar, seeds of both vanilla beans, heavy cream, salt, and maple syrup in a small bowl.

  2. Stir until completely mixed and smooth.

Idea: Lining your sheet pan with plastic wrap or parchment paper with make cleaning up the excess glaze that dripped off the donuts a cinch!

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