Bake these unique (and delicious) pumpkin desserts to alleviate stress this fall
Written by Elizabeth Groening
Baking is healing. In fact, Delish finds it to be one of the best coping mechanisms out there. This is probably why we were all making banana bread at the brink of the pandemic. During that time of uncertainty, I found that the act of putting together ingredients always made me feel calm and accomplished. Not only that, but it was a fun activity that brought my mom and I closer.
Since baking is one of the sweetest treats you can give to yourself or others, I set out to find a couple of unique recipes for this Halloween season. My O.G. plan was to scope out what Trader Joe’s has to offer this fall. However, after one of my co-workers brought in a basket of homemade apple-shaped/flavored macarons, I had to talk to the woman who made these delectable and adorable treats.
Photo: Courtesy of Elizabeth Groening
This talented macaron baker turned out to be Kelly Porter, a New Mexican woman who babysits my co-worker’s kids. Through speaking with her, I found out that she has spent the entirety of the pandemic perfecting different recipes, mastering intricate desserts like bourbon pecan pie. Kelly grew up on one of the few apple farms in New Mexico where she inherited her knack for baking from her mother.
“I usually bake two or three times a week solely because I enjoy the artistic and therapeutic process of it,” says Kelly. “Sharing whatever I make with others is always the best part.”
It’s true, baking can be quite remedial. A recent Push Doctor article argues that making a cake is not only a sweet treat for your taste buds, but for your mind as well. The author Will Hawkins uses examples from “The Great British Bake Off” to prove that baking can improve one’s overall mental health by enhancing concentration, boosting self-confidence, forming new friendships and showing off your creative side.
So, here’s two of Kelly’s pumpkin-inspired recipes to try out this fall — not only are they yummy and cute, but making them might just make you feel a whole lot happier:
Kelly’s pumpkin macarons
These pumpkin-shaped and flavored cuties are Kelly’s latest baking obsession. “I make them as often as I can to practice,” she says.
Photo: Courtesy of Kelly Porter
Ingredients for shells
105 grams almond flour
105 grams powdered sugar
100 grams sugar
3 eggs
Instructions for shells:
Sift together 105 grams of almond flour and 105 grams of powdered sugar and set aside. Add three egg whites to a heat safe bowl and whisk in 100 grams sugar. Place the bowl over simmering water (or a double boiler) and stir until the sugar has dissolved. Make sure you are constantly stirring so the eggs do not cook. Once the sugar is dissolved, remove from heat and use a whisk attachment of a mixer or a handheld mixture and beat until stiff peaks are formed. Make sure you do not under mix your meringue. Take your dry ingredients and fold them into your meringue. If you're going to add any food coloring to your shells, this is the time to do it. Fold until well mixed and batter runs off of your spatula. Place the mixture into a piping bag (or ziplock bag) and pipe circles onto your silicone mat lined baking sheet. Once your shells are piped, tap the baking tray on your counter to release any air. Use a toothpick to pop any visible bubbles. You will want to let your shells “rest” on your counter. This process allows your shells to set up prior to baking. Once they are no longer sticky to the touch, they are ready to bake Bake at 325 F for 18-20 minutes, rotating the tray every five minutes. Let the shells cool on the tray for a few minutes and then place them on a cooling rack to cool completely.
Ingredients for pumpkin cream cheese frosting
1/4 cup cream cheese, softened
2 tablespoons butter, softened
2 tablespoons pumpkin puree
2-3 cups powdered sugar, sifted
1/2 teaspoon pumpkin spice
Instructions for frosting:
In a mixing bowl, beat the cream cheese and butter together until smooth and creamy. Add in pumpkin puree and spice and mix until combined. Slowly add in powdered sugar until the desired sweetness and consistency has been reached. Place the mixture into a piping bag.
To assemble, match shells up according to size. Place filling on one shell, and then place the second shell on top, sandwiching together. Share or enjoy as necessary.
Kelly’s pumpkin bread
Like lots of us, Kelly started dabbling in bread baking at the brink of the pandemic. “For me, baking bread is my go-to happy spot,” she says.
Photo: Courtesy of Kelly Porter
Servings: Makes 2 loaves
Prep time: 20 minutes
Cook time: 65 minutes
Total time: 1 hour 30 minutes
Ingredients
2 cups all-purpose flour, spooned into measuring cup and leveled off
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1-1/2 sticks (3/4 cup) unsalted butter, softened
2 cups sugar
2 large eggs
1 15 ounce can 100% pure pumpkin
Instructions:
Preheat the oven to 325 F and set an oven rack in the middle position. Generously grease two 8x4-inch loaf pans with butter and dust with flour.
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon and nutmeg. Whisk until well combined. Set aside.
In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point — that’s okay.
Add the flour mixture and mix on low speed until combined.
Turn the batter into prepared pans dividing evenly, and bake for 65-75 minutes or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
Cover photo via Piqsels
