What constitutes a dish that is truly homemade? Does it simply have to be assembled in the home (for instance, the classic veggie dip from my childhood made of a container of sour cream plus a packet of onion soup powder). Or, should everything be made from scratch? Which shortcuts are allowed?
This debate came up on Thanksgiving weekend when my mom was whipping together a pumpkin pie. The crust was made from homemade pastry but the filling was a simple combination of pumpkin purée, condensed milk, spices and eggs. The idea being that adding two cans together and mixing is not homemade and thus, may not taste as good as it could. Instead, it is considered a shortcut in the same way that making a cake from a box is considered slightly less homemade.
I have always thought of myself as a from scratch person. I prefer roasting pumpkins because I love the process, the smell and the seeds. Then again, I use coconut milk from a can and almond milk from a box so perhaps I’m not such a purist.
Perhaps the terms of homemade and “from scratch” have been muddled or confused. Whether you are a purist or not, baking therapy is mostly about the journey and then eating the product in good company. It is the intention of the maker otherwise known as “made with love”. (I know… so cheesy but, I think it is obvious now that I am a person who likes movies with happy endings). What is your take on the meaning of "homemade"? Do you make cakes and cookies from a box?
This is my contribution to the 2017 #virtualpumpkinparty organized by Sara at Cake over Steak. Check out these amazing contributions by my fellow bloggers right here. It's pumpkin everything!
Mini Pumpkin Maple Crunch Cakes. Little layered cakes that pack a big punch. Smooth vanilla bean cream cheese frosting topped with a cookie-like crunch on the top. Perfect for afternoon tea or to add to a cake table.
Time: It is a cake project! Spread it out over two days. On Day 1: Bake the cake and crumbs. On Day 2: Whip up the frosting and assemble the cakes.
1. Butter and flour 3 mini cake tins. Preheat the oven to 350°F (177°C).
2. Whisk together the flour, baking soda, baking powder, salt and spices in a large bowl. Set aside.
3. Whisk the eggs and the sugars until smooth. Whisk in the oil and pumpkin purée.
4. Pour the wet mixture into the dry mixture. Fold to combine. Evenly pour into the prepared cake tins. Bake for 25 minutes or until a skewer inserted into the middle of the cake comes out clean. Let cool completely on a wire rack before gently removing the cake from the spring form pans.
1. Preheat the oven to 250°F (121°C). Line a cookie tray with parchment paper.
2. Mix together the flour, milk crumb and maple sugar with a wooden spoon. Rub in the butter using your fingertips and thumbs. Spread the mixture onto the sheet in various sized pieces. Bake for 25 minutes and until the bottom is slightly browned. They will firm up on the pan. Allow to fully cool on the pan before using.
1. Beat the cream cheese and butter together using a hand mixer in a large bowl. Mix in the vanilla bean paste and lemon juice. Slowly add in the icing sugar and mix until smooth. Use at room temperature.
Using a serrated knife, slice one cake into thirds horizontally. Spread cream cheese frosting on the first layer. Place the second layer on top. Apply another frosting layer. Place the third (and best) layer on top. Spread the cake with frosting to create a crumb coat. Place in the freezer for 15 minutes and apply one more layer of icing. Top with the maple crumb crunch (you may have to press crumbs into the icing to secure them).
Serve the cake at room temperature. Refrigerate the leftovers.
Enjoy with decaf coffee or tea in the afternoon.
*A quick guide on how to make pumpkin purée. Be sure to buy a “pie pumpkin” or “sugar pumpkin”.
**Sub in brown sugar if this is not available.
This cake was inspired by Milk Bar.