Newest Recipe Testing – Sally’s Baking Dependancy

In at present’s Recipe Testing put up, I’m sharing the newest recipes coming from my kitchen. With the beginning of fall, I’ve had pumpkin and apple a-plenty, however that’s positively not all!

The Good Pumpkin Muffin

Whereas there’s no scarcity of pumpkin muffin and cupcake recipes on my website, I’ve been on a quest to good the important pumpkin muffin recipe. As a result of typically you don’t need all of the further-ness of pumpkin cheesecake muffins and pumpkin crumb cake muffins. Typically you simply wish to rapidly whip up a batch of merely pumpkin muffins.

Primary does NOT should equal boring, and these deliciously mushy, moist, and flavorful pumpkin muffins are proof of that! (Although including some chocolate chips is completely acceptable.) That is the pumpkin muffin recipe you’ll wish to make repeatedly, as a result of it’s dependable, straightforward, and satisfying.

The pumpkin crumb cake muffins (#2) and pumpkin bread (#4) recipes are so comparable and that’s what I ended up utilizing—I simply lowered the sugar. Like most muffin recipes, the batter wants a liquid. You should use complete milk, buttermilk, or any dairy or nondairy milk you take pleasure in. I truly use orange juice in my pumpkin bread recipe and you possibly can actually use it within the muffins too.

ALL THE MUFFINS! The most effective pumpkin muffins are on the high:

Creamier Salted Caramel Frosting

I’ve been engaged on this frosting for a very long time and it’s higher than ever now: see new & improved salted caramel frosting after which let me stroll you thru the recipe testing.

The recipe has truly lived on my website for a number of years and a few readers have been reporting issue and recipe fails. Again to testing…

Workforce member Beth and I made so many batches in in the future that we questioned if we’d begin seeing pop-up advertisements for dentists in our social media accounts. LOL. Frustratingly, the frosting batches saved yielding totally different outcomes. One was too exhausting, one other too grainy, and many others.

1. First, we examined utilizing chilly butter vs. room temperature butter.
2. After which we examined utilizing complete milk as a substitute of cream.
3. Then we modified the pan.
4. After which it was darkish or mild brown sugar.

You recognize dueling pianos? Nicely, we had dueling salted caramel saucepans going at one level, attempting to get this recipe to prove properly constantly.

Nevertheless it wasn’t the butter, milk vs. cream, pan, mild vs. darkish brown sugar, and many others. The issue was merely overcooking it! The recipe used to name for boiling the caramel sauce for 3 minutes, which is simply too lengthy for my new range. For precise recipe success, you want a sweet thermometer right here. The caramel ought to boil solely till it reaches a temperature of 230°F (110°C), after which needs to be faraway from the warmth. The time that takes varies from range to range and pan to pan.

Additionally, just remember to totally mix the melted butter and brown sugar BEFORE including the heavy cream and salt. If there’s a layer of oily butter on high of the cooking combination, your batch of brown sugar caramel will prove grainy:

And right here’s the caramel if you happen to cook dinner it too lengthy. That is precise actual caramel that I over-cooked, cooled within the pan too lengthy, then tried to switch to a bowl. Are you able to think about this as frosting? What a multitude:

The brand new directions within the salted caramel frosting recipe imply success. It’s clean, creamy, and fudge-like and tastes unbelievable piped on apple spice cupcakes or unfold on banana cake.

Coming Quickly: Crammed Chocolate Cupcakes

Spoiler alert: Later this week I’m publishing a brand new chocolate cupcake taste/variation. It’s in all probability my new favourite cupcake recipe, and I’m so excited to share it with you!

I used to be hesitant to make use of this chocolate cupcakes recipe as the bottom for this upcoming variation. The chocolate taste isn’t as robust because it could possibly be, and a few readers have reported having bother with the cupcakes sinking within the center. So I opted to check a pair new chocolate cupcake recipes:

1. Check #1: We used this small chocolate cake recipe and doubled the batter elements. The flavour was a bit meh, particularly compared to the subsequent batch we examined.
2. Check #2: We used fan-favorite chocolate cake and halved the elements. The flavour of those was WOW. However they have been a bit sticky, which made them difficult to carve into for a filling. (Sure, the cupcakes will probably be stuffed!)
3. Check #3: We changed the buttermilk with bitter cream, to see if that made the cupcakes a bit sturdier. It did, however the taste was not so good as the buttermilk batch, and so they weren’t as moist.
4. Check #4+ (we misplaced rely!): We continued to mess around with buttermilk vs. bitter cream, and the quantity of oil and egg, however nothing might evaluate to Check Batch #2 when it got here to pure chocolatey taste. However we did uncover that refrigerating the cupcakes for a short while earlier than reducing into them to fill helped quite a bit with the sticky-soft texture concern. Keep tuned later this week for the recipe!

I do know these look burnt, however it was bizarre lighting and this was taken with a cellphone. Plenty of batches and many style testers having fun with frosting-less cupcakes:

Not Coming Quickly: Pumpkin Dinner Rolls

I assumed pumpkin sage dinner rolls could be a giant hit, however they turned out to be a giant miss. Pumpkin by itself doesn’t have a robust taste, which is why we’re at all times including pumpkin pie spice to it in our baking. Utilizing pumpkin in a yeast dough works for pumpkin cinnamon rolls, however in all probability due to the candy pumpkin spice filling.

However when pairing it with herby sage, style testers and I couldn’t style the pumpkin in any respect. All of the pumpkin did was flip the dough yellow. (Although the sage taste was glorious!) My husband questioned why the dinner rolls have been so… mustardy yellow. “Are you able to style the pumpkin?” I requested. And he replied, “tastes like… yellow.”

Again to the drafting board! The workforce and I’ll hold testing, and hopefully quickly give you a brand new savory spiced or herbed dinner roll recipe as a substitute. Keep tuned!

Q: What have you ever baked and LOVED currently?