cook like james

This is a quick and easy caramel sauce, but be sure to use a 2 quart saucepan, the hot sugar syrup mixture will bubble vigorously (and dangerously), and a small pan could overflow. Despite the slight drama on the stovetop, the sauce is well worth the minor effort. It’s an incredibly smooth, rich, buttery caramel sauce that compliments any number of fall desserts. I recently made a batch to go with some rustic apple tarts and everyone raved that it was the best dessert ever. It’s also perfect to drizzle over warm bread pudding, or on a slice of Harvest Apple Cake. 

Download Easy Homemade Caramel Sauce recipe

1/2cup water

1 cup granulated sugar

1 cup heavy cream

1/8 teaspoon table salt

½ teaspoon vanilla extract

½ teaspoon lemon juice from 1 lemon

1. Place water in heavy-bottomed 2-quart saucepan; pour sugar in center of pan, taking care not to let sugar crystals adhere to sides of pan. Cover and bring mixture to boil over high heat; once boiling, uncover and continue to boil until syrup is thick and straw-colored (syrup should register 300 degrees on candy thermometer), about 7 minutes. Reduce heat to medium and continue to cook until syrup is deep amber (syrup should register 350 degrees on candy thermometer), about 1 to 2 minutes.

2. Meanwhile, bring cream and salt to simmer in small saucepan over high heat (if cream boils before sugar reaches deep amber color, remove cream from heat and cover to keep warm).

3. Remove sugar syrup from heat; very carefully pour about one quarter of hot cream into it (mixture will bubble vigorously), and let bubbling subside. Add remaining cream, vanilla, and lemon juice; whisk until sauce is smooth. (Sauce can be cooled and refrigerated in airtight container for up to 2 weeks.)

Pumpkin is one of my favorite ingredients, especially during the fall months. This is a great cake for friends with October/November birthdays (like me!) It’s also a nice alternative to pumpkin pie at Thanksgiving. Feel free to substitute whole wheat or white wheat flour for the all-purpose.

Download Moist Pumpkin Layer Cake with Cream Cheese Frosting recipe

Pumpkin Cake:

3/4 cup (6 oz.) unsalted butter; more for the pans

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

2 cups (9 oz.) unbleached all-purpose flour; more for the pans

1 teaspoon baking soda

½ teaspoon baking powder

¾ teaspoon table salt

1 ½ cups granulated sugar

2/3 cup firmly packed light brown sugar

1 ½ cups pumpkin puree

2 large eggs

1/3 cup buttermilk

Cream Cheese Frosting:

2 sticks unsalted butter, softened

4 cups confectioners' sugar

16 ounces cream cheese, cut into 8 pieces, softened

1 ½ teaspoons vanilla extract

 Pinch salt

For the cake:

1. Position a rack in the center of the oven and heat the oven to 350°F.

2. Butter two 9-inch round cake pans, line the bottoms with parchment, butter the parchment, and flour the pans.

3. Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and pour into a small bowl; let stand until cool but not set, about 15-20 minutes.

4. In a medium bowl, whisk the flour, baking soda, baking powder and salt; set aside.

5. In a large bowl, whisk pumpkin with the granulated sugar, brown sugar, eggs, and buttermilk until very well blended. With a rubber spatula, stir in the flour mixture until just combined. Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.

6. Bake the cakes until a tester inserted in the center comes out clean, about 28 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes out onto racks, remove the pan bottoms or parchment, and cool completely.

For the frosting:

1. With stand mixer fitted with whisk attachment, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.

2. When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Cover and refrigerate until ready to serve, up to 3 days.

Some nights I just can’t decide what to make for dinner - especially when time is short, and I’m not in the mood for recipes that require lots of prep (and therefore lots of cleanup). This lemon chicken recipe adapted from Ina Garten’s cookbook – How Easy is That? – is perfect when you’re looking for “fast and delicious”. Lemon, garlic and thyme is a classic combination for chicken – I usually buy chicken breasts with rib bones and skin, I think it adds a lot more flavor to the dish.

Download Quick & Easy Lemon Garlic Roast Chicken Breasts recipe

1/4 cup olive oil

6-8 cloves garlic, minced (about 2-3 tablespoons)

2 shallots, minced

1/2 cup dry white wine (or chicken broth)

1 tablespoon grated lemon zest (from 2 lemons)

2 tablespoons freshly squeezed lemon juice

1 1/2 teaspoons dried oregano

2 teaspoons minced fresh thyme leaves, plus a few sprigs for garnish

Kosher salt and freshly ground black pepper, to taste

4 boneless chicken breasts, skin on (6 to 8 ounces each)

1 lemon (cut into 8 wedges)

Directions

1. Preheat the oven to 400 degrees F.

2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic and shallots, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 13-inch baking dish; set aside

3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil mixture and sprinkle them liberally with salt and pepper. Add the 8 lemon wedges and tuck them among the pieces of chicken.

4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.