My Love of Pumpkin!By Eileen Barett
Anyone who has ever walked into my bakery quickly figures out that I have a special place in my heart for pumpkin. The Best Pumpkin Cake in the World is our signature dessert. It sits at the top of our menu and it comes in many forms: a cupcake, a coffee cake, it can be gluten free or sugar free
It is that time of year, where everywhere you turn a pumpkin is being picked, carved, etched, painted, roasted or merely being used as a decorative piece. For most children – and some adults— the month of October and much of November means Halloween candy, Halloween costumes and more Halloween candy. Pumpkin pies, pumpkin cake and anything pumpkin. Thankfully, at Aromas, we celebrate Pumpkin all year long.
Pumpkin is an essential ingredient in some of my favorite recipes. My most recent creation is the Pumpkin Biscuit— not to be confused with a Pumpkin Scone. The Pumpkin Biscuit is buttery, flaky and super delicious. I highly recommend indulging in it with brown sugar butter. See the recipe below.
For more amazing pumpkin treats including our Heaven Scent Pumpkin Cheesecake, visit us at 2248 First Avenue (115th and 116th Streets) 7:30a – 7:00pm Monday – Friday, 9am – 5pm Saturdays and Noon – 5:00pm Sunday.
To make your holiday easier and even more delicious, we will be open until 8:00pm Thanksgiving Eve and 9:00am - 2:00pm Thanksgiving Day.
3 cups of all purpose flour
2 Tablespoons of baking powder
1 ½ teaspoons of salt
1 ½ teaspoons of brown sugar
1 ½ sticks of unsalted butter
1 cup of pumpkin puree
½ cup sour cream
Brown Sugar Compound butter
Mix together ½ cup of butter and 4 teaspoons of brown sugar.
Excerpts of this article originally published
In Voices from the Ville, November 2013.
1. In a food processor, combine the flour, brown sugar, baking powder, salt and baking soda. Pulse together in food processor and then add 1/2 cup butter and pulse again until the mixture resembles coarse crumbs. Combine pumpkin and sour cream in a separate bowl and then add it to the mixture until just combined ; stir into crumb mixture just until moistened.
2. Turn onto a lightly floured surface; knead by folding onto itself 8-10 times. Roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet.lined with parchment.
Bake at 400° for 20 minutes or until golden brown.
3. Make a generous amount of brown sugar butter