Newest Recipe Testing – Sally’s Baking Dependancy

In at present’s Recipe Testing submit, I’m sharing the most recent 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 additional-ness of pumpkin cheesecake muffins and pumpkin crumb cake muffins. Typically you simply need to shortly whip up a batch of merely pumpkin muffins.

Primary does NOT must equal boring, and these deliciously tender, 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 need to make many times, 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 need to use complete milk, buttermilk, or any dairy or nondairy milk you get pleasure from. I truly use orange juice in my pumpkin bread recipe and you can actually use it within the muffins too.

ALL THE MUFFINS! One of the best pumpkin muffins are on the prime:

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 problem and recipe fails. Again to testing…

Crew member Beth and I made so many batches in at some point 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 laborious, one other too grainy, and so on.

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 gentle brown sugar.

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

However it wasn’t the butter, milk vs. cream, pan, gentle vs. darkish brown sugar, and so on. 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 ought 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 prime of the cooking combination, your batch of brown sugar caramel will prove grainy:

And right here’s the caramel in case you 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 large number:

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

Coming Quickly: Stuffed Chocolate Cupcakes

Spoiler alert: Later this week I’m publishing a brand new chocolate cupcake taste/variation. It’s most likely 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 hassle with the cupcakes sinking within the center. So I opted to check a pair new chocolate cupcake recipes:

1. Take a look at #1: We used this small chocolate cake recipe and doubled the batter components. The flavour was a bit meh, particularly compared to the following batch we examined.
2. Take a look at #2: We used fan-favorite chocolate cake and halved the components. 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 can be crammed!)
3. Take a look at #3: We changed the buttermilk with bitter cream, to see if that made the cupcakes a bit sturdier. It did, however the taste was inferior to the buttermilk batch, they usually weren’t as moist.
4. Take a look at #4+ (we misplaced depend!): We continued to mess around with buttermilk vs. bitter cream, and the quantity of oil and egg, however nothing may examine to Take a look at Batch #2 when it got here to pure chocolatey taste. However we did uncover that refrigerating the cupcakes for a short time earlier than chopping into them to fill helped lots with the sticky-soft texture challenge. 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 telephone. 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 powerful 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 most likely 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 wonderful!) 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 group and I’ll maintain testing, and hopefully quickly provide you with a brand new savory spiced or herbed dinner roll recipe as a substitute. Keep tuned!

Q: What have you ever baked and LOVED currently?