Current Issue
BB Past Issues
A Note From Marcy
Complete Recipe Index
Subscribe to BB
Subscriber Sign In
Free BB Classics
About Us
Contact Us
When Bakers Write - Features
Scent of A Baker
Books
Music and Dance
Product Reviews

November 2012 A Note from Marcy


If you liked my Chocolate Eruption Cheesecake, you'll love Apple Pie Biscotti or enjoy Free White Chocolate Sweet Pumpkin Latte.


 

Dear Bakers and Friends,


Special announcement first! TeamBuy.ca and BB have teamed up again for another great subscription special. $19 instead of $45 for a whole year of BB. Just head over to
http://www.teambuy.ca/en/montreal/28140949. You can sign up (whether you are in Canada or not) and partake of this offer.

Halloween pumpkins have short and strange careers. For weeks, they exist mostly in our imagination or to-do list, i.e. when and where do I buy my pumpkin? Then they are real and for a few hours as they become the hub of the home or a Halloween pumpkin carving event. And then one day – like today in fact, November lst to be exact, they are the stuff of Halloween memories. In short time, they segue from their glory hours to the trash bin (or recycling and compost bin). But wait, says the baker – save a pumpkin and bake up something sweet, special and packed with vitamin A. In fact, roast that abandoned pumpkin, mash it up and freeze it to bake up something for Thanksgiving just up the road or any other time.

In case you haven’t heard, pumpkin is trending, which is why this month’s Baker’s Stash is all about the pumpkin. I’ve always loved anything with pumpkin in it (even ravioli) and it’s neat to find both my personal taste and the world beat is for a short time, on the same page.

The recipes here are anything but the same old, same old but just in case you’ve a hankering for something classic, Classic Pumpkin Pie is first on the bill.

Enjoy,


Warm wishes,

Marcy Goldman
Master Baker, Author

Classic Pumpkin Pie FREE!!!

White Chocolate Sweet Pumpkin Latte FREE!!!
Starbucks out of your favourite Pumpkin Latte? No worries. What’s more inviting that spice and warmth in a cup? This is a seasonal perk that will make your espresso pot beam. If you have a steamer for the milk, that’s super. If not, simmer the milk and half and half to simmering, so that is shivers with foam. The pumpkin puree is canned. Best to use most of it in pie, muffins or pumpkin bread and ‘borrow’ ½ cup or so that you can keep refrigerated or in half ice-cubes (frozen) and use it as you need for this marvelous potion. For a less rich drink, use all milk.

Pumpkin Pie Spice Biscotti
One of my own go-to recipes, my old faithful of biscotti.

Cinnamon Pecan Pumpkin Bread
One of those great recipes that makes the most of classic yeast baking with the flavours of the season.

Pumpkin Eruption Cheesecake P
If you liked my Chocolate Eruption Cheesecake, you’ll swoon for this one. From the upcoming The Baker’s Four Seasons, just a taste of some of the book’s unique recipes.

Pumpkin Spice Bagels
Thanksgiving with a brunchy appeal of a great bagel. These are masterful. Ask my local bagel shop who traded me my pumpkin bagels for a batch of their famed sesame Montreal bagels. They called me at home for the recipes! We’ll see. We’ll….talk.

Pumpkin Cheesecake Muffins
This is one of my all-time best. A gorgeous pumpkin muffin with a buried cheesecake treasure.

Pumpkin 'n Brown Sugar Scones
Rustic and satisfying – the perfect fall hospitality scone.

A bonus recipe that isn’t pumpkin but oh-so-good!
Caramel Apple Bagels
Tim Horton’s move over –I’ve just recreated your inspired bagel a bit better. Mine’s all natural and bursting with caramel bits and apple chunks. It’s not a bagel – it’s a celebratio
n.









 


Previous Monthly Essays from A Note From Marcy:

Essays to tickle your funny bone, wake up your inner baker, twinge on your heartstrings, or make you smile and say, ‘I’ve know the feeling; I know the place”. If you missed an essay, or a season in baking or inner sensibility, we invite you to stroll through our archived Notes From Marcy.

Printer-Friendly VersionRecommend This Page

© BakerBoulanger / BetterBaking.com 1997-2003