Emeril’s Pumpkin-Spice Cupcakes with Cream Cheese Frosting

“Pumpkin is not just for pies! Whip up a batch of these easy cupcakes with your kids for a twist on a favorite fall ingredient. They make awesome after-school sweets and are a welcome change from pumpkin pie on your holiday table.”Emeril Lagasse 

Recipe Summary

Prep:

35 mins

Total:

55 mins

Yield:

Makes 24

Ingredients

Ingredient Checklist

• Nonstick cooking spray 
• 1 cup pure pumpkin puree (from a 15-ounce can) 
• 1/2 cup buttermilk 
• 2 teaspoons pure vanilla extract 
• 2 cups all-purpose flour, spooned and leveled 
• 2 teaspoons baking powder 
• 1 teaspoon baking soda 
• 2 teaspoons pumpkin pie spice 
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 
• 1 cup packed light brown sugar 
• 1 cup granulated sugar 
• 3 large eggs 
• Cream Cheese Frosting

Directions

Instructions Checklist

• Step 1Preheat oven to 350 degrees, with racks in upper and lower thirds. Lightly coat 24 standard muffin cups with cooking spray or line with paper liners. In a medium bowl, whisk together pumpkin puree, buttermilk, and vanilla. In another medium bowl, whisk together flour, baking powder, baking soda, and pumpkin pie spice. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, beat in flour mixture in 3 additions, alternating with 2 additions pumpkin mixture, until combined.
• Step 2Spoon 1/4 cup batter into each muffin cup. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes, rotating pans halfway though. Let cupcakes cool in pans on wire racks, 15 minutes. Remove cupcakes from pans and let cool completely on racks, 10 minutes. To serve, spread frosting onto cooled cupcakes.

Cook’s Notes

Store cupcakes in airtight containers, up to 2 days.

Let children prep the muffin pans, measure the ingredients, and help cover the cupcakes with a layer of luscious cream cheese frosting.

Baked Fish with Herbed Breadcrumbs and Broccoli

Crispy breadcrumbs give baked fish an enticing texture. Find Portuguese rolls in the bread bins at the supermarket. If you like, save time by roasting the broccoli for later use in another dish. 

Everyday Food, November 2009 

Recipe Summary

Prep:

10 mins 

Total:

30 mins 

Servings:

4 

Ingredients

Ingredient Checklist

• 1 pound broccoli, trimmed and cut into florets 
• 3 tablespoons vegetable oil 
• Coarse salt and ground pepper 
• 1 Portuguese roll, torn into large pieces 
• 2 teaspoons chopped fresh thyme 
• 2 tablespoons butter, melted and cooled 
• 4 fillets skinless, boneless, firm, white-fleshed fish such as haddock, cod, or halibut (1 1/4 pounds total and each 1/2 inch thick) 
• Lemon wedges, for serving 

Directions

Instructions Checklist

• Step 1Preheat oven to 425 degrees, with rack in upper third. On a rimmed baking sheet, toss broccoli, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Roast until broccoli is tender and lightly browned, 15 to 20 minutes, tossing halfway through.
• Step 2Meanwhile, in a food processor, pulse bread, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper until coarse crumbs form. Transfer breadcrumbs to a bowl and stir in butter with a fork.
• Step 3Coat another rimmed baking sheet with 1 tablespoon oil. Arrange fish on sheet and season with salt and pepper. Top each fillet with enough breadcrumbs to coat, pressing firmly to adhere. Bake until fish is opaque throughout and breadcrumbs are golden brown, about 8 minutes. Serve fish with broccoli and lemon wedges.

Spice-Rubbed Pork Loin with Acorn Squash

Sweet, spicy, and savory, this dish is ready in just over an hour. It pairs wonderfully with Sauteed Kale. 

Everyday Food, November 2009 

Recipe Summary

Prep:

25 mins 

Total:

1 hr 15 mins 

Servings:

4 

Ingredients

Ingredient Checklist

• 4 tablespoons extra-virgin olive oil 
• 1/4 cup packed light-brown sugar 
• 1/2 teaspoon ancho chile powder or other single chile powder 
• 1/4 teaspoon ground cinnamon 
• 1/2 teaspoon ground cumin 
• 2 pounds acorn squash, seeded and cut into 1-inch-thick wedges 
• 1 boneless pork loin (3 pounds), tied 
• Coarse salt and ground pepper 

Directions

Instructions Checklist

• Step 1Preheat oven to 425 degrees. In a large bowl, stir together 3 tablespoons oil, sugar, chile powder, cinnamon, cumin, and 2 tablespoons water. Add squash and toss to coat. Set aside.
• Step 2Generously season pork with salt and pepper. Heat a cast-iron skillet or other heavy pan over high. Add 1 tablespoon oil and swirl to coat. Cook pork on all sides until deep golden brown, about 10 minutes total. Place pork on a rimmed baking sheet; pour oil from skillet onto sheet and spread evenly.
• Step 3Arrange squash around pork. Brush pork with sugar mixture from bowl. Bake until pork is cooked through (an instant-read thermometer inserted in center should register 135 degrees), 40 to 45 minutes, brushing meat with sugar mixture and turning squash every 15 minutes. Tent pork with foil and let rest 10 minutes before slicing.

Cook’s Notes 

Ask your butcher to tie the roast with twine at 1-inch intervals so that it cooks evenly (or do it yourself). Save one-third of the roasted pork for later use. Use a large, heavy knife to halve the squash, then scoop out the seeds and cut into wedges.