Carrie Fehr

Kitchen Garden Food

Tag: Dessert

November 12, 2025

Butternut Pumpkin Muffins


Super moist and bursting with fall flavor, these butternut pumpkin muffins are inspired by Tartine Bakery in San Francisco, a beloved local gem known for its artisanal pastry, cakes, and breads. This recipe has become a family favorite, enjoyed not only as muffins but as a travel cake when baked in a loaf pan. It’s perfect with tea, at breakfast, or as a dessert. 

Butternut Pumpkin Muffins

Adapted from Tartine, by Elizabeth Prueitt.

To make the travel cake variation of this Butternut Pumpkin muffin recipe, lightly butter a 9×5-inch loaf pan. Prepare the recipe steps for Butternut Pumpkin muffins and scoop the batter into the prepared loaf pan. Bake at 325˚F for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 20 minutes.

Ingredients:

1 2/3 cups unbleached flour

1 ½ tsp baking powder

½ tsp baking soda

1 tbsp cinnamon, ¼ tsp ground ginger, ¼ tsp allspice

1 cup + 2 tbsp butternut squash puree, see recipe below for butternut squash purée

1 cup vegetable oil

1 cup sugar

1/4 cup maple syrup

1/2 teaspoon salt

3 large eggs

1/2 cup pumpkin seeds for topping

Preheat oven to 350˚F and line a 12-cup muffin pan with cupcake paper liners.

Directions:

Sift together flour, baking powder, baking soda, cinnamon, ginger, allspice into a mixing bowl.

In a separate bowl beat together butternut squash puree, oil, sugar, maple syrup, and salt until well mixed.  Add eggs one at a time, mixing well after each addition.

Add the flour mixture to the butternut squash and mix until smooth.  Do not over mix.

Spoon batter into the prepared muffin cups, filling each 3/4 full.  Sprinkle pumpkin seeds over the top of the muffins.

Bake about 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan before removing.

Butternut Squash Purée

2 pounds butternut squash

1/4 cup water

Preheat oven to 325 degrees.

Cut the butternut squash into sixths.  Put the butternut squash and water in a roasting pan and cover the pan with aluminum foil.  Bake about 1 hour, it should be soft.  Remove the seeds and skin, and purée in a blender until creamy.

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February 20, 2024

Meyer Lemon Torte

This simple torte has the bright floral notes of Meyer lemon zest, enriched with almond flour that gives it a dense richness.  Meyer lemons are a hybrid of lemon and mandarin and are less acidic than regular lemons. Living in Berkeley, California, we are blessed to find Meyer lemons in abundance during the citrus season at local produce markets and on trees that grow in almost every neighborhood. Perfect for any occasion, this lemony dessert is delicious when enjoyed with an afternoon cup of tea. Recipe adapted from Sheela Prakash at TheKitchen.com.

Meyer Lemon Torte

Ingredients:

Butter for greasing the pan

4 large eggs

2 tablespoons Meyer lemon zest, or any other type of lemon available

1/2 cup granulated sugar

1 1/2 cups almond flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

Fresh berries

Directions:

Preheat oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper. Coat the paper and sides of the pan with butter; set aside.

Crack and separate 4 large eggs, placing the egg whites in the bowl of a stand mixer fitted with the whisk attachment and the yolks in a separate large bowl.

Combine lemon zest and sugar in a separate small bowl. Rub the zest into the sugar using your hands to release the flavor and aroma. Add zested sugar to the egg yolks and stir using a large spoon until well-combined.

Add almond flour, baking powder, and kosher salt into the egg yolk mixture. Stir until the almond flour is combined .

Beat the egg whites on medium-high speed until stiff peaks form, 2 to 3 minutes. Stir 1/3 of the beaten egg whites into the batter to lighten it. Gently fold the remaining egg whites with a spatula into the batter until just combined. Do not over mix. Transfer the batter to the prepared pan.

Bake until the edges of the cake have begun to pull away from the sides of the pan, the top is golden brown, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Place the pan on a wire rack and let cool for 15 minutes.

To serve, run a knife around the cake to loosen it. Flip the cake onto a plate, peel away the parchment. Serve with whipped cream and fresh berries.

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November 20, 2022

Mocha Pecan Pie Truffles

You’ll swoon over these delicious pecan pie truffles that are haunted by the mocha flavor and crispy toasted pecans. A fresh shot of espresso paired with rich dark chocolate were born to be together. The coffee makes the chocolate flavor jump right to the forefront in these truffles. Making these mocha jewels also offers big rewards with so little effort in the kitchen. If you love pecan pie, coffee and chocolate, this one is sure to satisfy your cravings. 

Mocha Pecan Pie Truffles

Ingredients: Yield: 24 truffles

2½ cups pecans, toasted and finely chopped

1 cup graham cracker crumbs (from about 8 whole graham crackers)

1 cup brown sugar

½ teaspoon salt

2 tablespoons maple syrup

¼ cup brewed espresso

1 teaspoon vanilla

7 ounces dark chocolate, chopped

chopped toasted pecans or flaky sea salt for topping, if desired

Directions:

In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, espresso and vanilla, stirring thoroughly.

Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours. (I use a small ice-cream scoop to form into the walnut-sized balls.)

Put chopped chocolate in a medium stainless steel bowl and set over a pot of simmering water. Stir constantly, until chocolate melts.

Line a baking sheet with parchment paper. 

Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Top with pecans or flaky sea salt, if using. Allow to sit for 15 minutes or until firm.

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September 3, 2022

Lemon Tea Cake

This simple tea cake has the bright tangy zip of fresh lemons enriched with a hint of vanilla. The addition of yogurt and olive oil makes the texture of this lemon cake incredibly moist. For an extra deep zesty citrus flavor, brush it with the lemon glaze while it’s still warm from the oven. 

 Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

3/4 cup sugar

2 tablespoon lemon zest (about 3 medium sized lemons) I use Meyer lemons

1 vanilla bean, seeds scraped 

2 large eggs

1 cup plain whole milk yogurt

1/2 cup olive oil

Lemon Glaze

1/4 cup powdered sugar

1 tablespoon lemon juice

Directions:

Line a 9-by-5-inch loaf pan with parchment paper. Preheat the oven to 350 degrees F.

Whisk flour, baking powder, and kosher salt in a medium bowl.

Using your fingers, rub sugar with lemon zest and vanilla bean seeds in a large bowl until combined. Add eggs and whisk until pale yellow and frothy. Whisk in the yogurt and olive oil. 

Stir in dry ingredients and mix together until incorporated. (A few small lumps in the batter are fine.)

Pour batter into prepared pan. Bake until top of cake is golden brown, about 50 minutes.

Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and then let cool completely.

Lemon Glaze

In a saucepan bring the powdered sugar and lemon juice to a simmer.  Remove from heat and drizzle the lemon glaze over the warm tea cake.

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July 12, 2020

Plum Upside-Down Cake

Plum Upside-Down Cake

Plum Upside-Down Cake for Breakfast? Yes, Please! The sun-ripened plums in this buttery cake are plump perfection with a bit of tartness in the skin that compliments the brown Swerve caramel topping. This moist and low-carb carb cake is delicious with Santa Rosa plums, but feel free to swap them out for  berries, apricots or peaches.

Plum Upside-Down Cake

Makes 9″ round cake

Ingredients:

Topping:

1/2 cup Swerve Sweetener, Brown

1/4 cup unsalted butter, melted

5-7 plums, stones removed and sliced

Cake:

1 3/4 cups almond flour

2/3 cup Swerve Granular Sweetener

1 tsp baking powder

3 large eggs, room temperature

1/3 cup unsalted melted butter

2/3 cup milk, or unsweetened almond milk

1 tsp vanilla extract

Directions:

Preheat oven to 325F and grease a 9” round cake pan.

Topping:

In a small bowl, stir together the brown sugar Swerve and melted butter until well combined. Spread over the bottom of the prepared pan. Arrange sliced plums in concentric circles over the brown sugar mixture and set aside.

Cake:

Whisk together the almond flour, granulated Swerve, and baking powder in a bowl.

Mix together the eggs, melted butter, milk, and vanilla extract in a separate bowl.

Add the dry ingredients to the wet ingredients and mix to combine.

Spread the batter evenly over the plum topping. Bake 30-40 minutes, until the edges are nicely browned and the center is firm to the touch.

Remove and let cool 10 minutes, then place a serving platter over the baking pan and invert the cake.

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June 3, 2018

Keto Berry Clafoutis

Berry ClafoutisA twist on a classic French dessert, this Keto Berry Clafoutis combines farm eggs, cream, butter, almond flour, swerve sweetener and fresh berries. When baked in the oven, it turns into a rich dense custard pancake-y dessert oozing with juicy berries, minus all of the excessive sugar carbs.

Keto Berry Clafoutis

Ingredients:

4 large eggs, room temperature

¼ cup swerve sweetener

½ cup heavy cream

6 tablespoons butter, melted

1 teaspoon vanilla extract

⅓ cup blanched almond flour

¼ teaspoon salt

2 cups berries

Directions:

Generously butter a 1-quart shallow baking dish.

In a medium bowl, whisk together eggs, swerve, cream, butter, and vanilla.  In a small bowl, stir together almond flour, and salt.

Whisk dry ingredients into wet until smooth.

Arrange mixed berries on the bottom of pan, then pour mixture over berries.

Bake at 325° for 45-55 minutes, until clafoutis is set in the center and top is golden.

Cool and serve.

 

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February 12, 2018

Salty Chocolate Chunk Oatmeal Cookies

Salty Oatmeal Choc ChunkMy Saturday morning ritual begins with tea and some reading to get into the right mindset before starting the day. I linger in bed, holding on to every precious minute of solitude, appreciating the power a single moment can bring.

Under the watchful eye of my dog, I rise to the sound of his tail wagging in a rhythmic beat against the wooden floor.  Excited and hungry, I feed him.  I grab my gym bag and head out the door for a workout of spinning and yoga, a routine that will put a smile in my mind and rejuvenate my body.  I can’t think of any better way to celebrate the weekend. Seriously.

Ready to greet the festive atmosphere of music and local food, can only mean it’s time for the farmers’ market stroll. The street is bursting with color, flavor, and the sweet smell of spring that is so up-lifting.  I snag a sunny spot outside at a nearby café, and order a tall glass of New Orleans style iced-coffee, à la Blue Bottle.  Bien sûr!  Blue Bottle, famous for its coffee, carefully selects their beans from growers around the world, and use each batch within 48 hours after it’s been roasted.  Can it get any better?

I return home and settle in the kitchen with a cooking project that will feed my soul.  Baking cookies is a weekend thing, and although my kids are grown, it still fills up my heart to set a plate of cookies out for them. Even, if only in spirit.

I open my cupboard and reach for some leftover pecans, a chocolate bar, and a container of oats.  Hmm, looks like a great beginning for an oatmeal chocolate chunk cookie recipe. Before I pop them in the oven, I sprinkle a little kosher salt over the top, as an afterthought.  Sweet and salty is always a good combination.

The sweet aroma of deliciousness coming out of my kitchen sends a wave of nostalgia over me.  I break open a warm cookie and take a bite.  The melted chocolate, crunchy pecans, and chewy oats bring me comfort like a hug from my kids, and yet, at the same time,  reminds me of everything I love about my day. I reach for another cookie.

What is your weekend ritual?  Do you have a special recipe you make every weekend?

Salty Chocolate Chunk Oatmeal Cookies

This is a lovely vegan cookie recipe that is easy to prepare.  Try substituting the flour for oats or pecans, if you prefer gluten-free.

Ingredients:

2 cups oats

½  cup all-purpose flour

1 cup finely ground pecans

¼ teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

¾  cup maple syrup

½ cup coconut oil

zest of an orange

1 teaspoon vanilla extract

3/4 cup raisins

8 ounces bittersweet chocolate, chopped

Kosher salt or fleur de sel

Preheat oven 350˚

Directions:

Combine oats, flour, ground pecans, baking powder, and salt in a mixing bowl.

Stir in maple syrup, coconut oil, orange zest, and vanilla extract.  Add raisins, chopped chocolate and mix to combine. The batter will be sticky.

Using an ice-cream scoop, drop the cookie dough form on to a parchment-lined sheet pan.  Sprinkle a little bit of kosher salt or fleur de sel over the top of the cookies.

Bake at 350˚ for 10 to 12 minutes. Remove from pan to a cooling rack.  Makes 2 dozen.

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October 1, 2017

Pear Ginger Crumble

Pear Ginger Crumble PhotoThis wonderful crumble, fragrant with pears, is perfect for the cooler days of fall when I crave a little comfort of a warm treat.  Oats, almonds and crystallized ginger give this crumb topping its flavor, along with the extra virgin olive oil.  It tastes amazing when still warm from the oven with a scoop of vanilla ice cream on top.

Ingredients:

Topping

1 cup oats

¼ cup flour

1/3 cup brown sugar

1/3 cup almonds, chopped

1 teaspoon cinnamon

1/8  cup crystallized ginger, chopped

½ teaspoon salt

1/3 cup extra virgin olive oil

Filling:

8 ripe Bartlett pears (about 4 pounds), cut into 2” chunks

½ lemon, juiced

¼ cup sugar

Directions:

Preheat oven to 350°F.

Topping:  Combine oats, flour, brown sugar, almonds, cinnamon, crystallized ginger and salt in a medium bowl. Drizzle with olive oil and stir until evenly moist.

Filling:  Combine pears, lemon juice and sugar in a large bowl and mix well. Transfer the mixture to a 9-by-13-inch baking dish. Sprinkle the topping over the pears.

Bake the crumble until the pears are tender and the topping is golden, 45 to 50 minutes.

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September 10, 2017

Honey Chamomile Cupcakes

IMG_1337

Light and fragrant, honey chamomile cupcakes get their distinctive flavor thanks to an aromatic tea infusion. Topped with clouds of honey whipped cream and jewel-like edible flowers, these miniature cakes— are simply divine.  If you love tea, this will be perfect!     

Honey Chamomile Cupcakes

Ingredients:

¾ cup (1 ½ stick) unsalted butter, room temperature

1/3 cup dried chamomile flowers

1 ¼ cups – flour

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup milk

1 teaspoon vanilla extract or lemon zest

¾ cup sugar

2 large eggs

Edible flowers or Chamomile flowers, optional

Honey Whipped Cream, Recipe Below

Preheat oven to 350 degrees.  Line mini-cupcake tin with paper liners.  Makes 3 dozen mini-sized or 1 dozen large.

Directions:
Heat butter in a saucepan over low heat until melted, careful not to brown it.  Add the chamomile and let it steep for 5 minutes. Remove from heat and let it stand for 5 more minutes. Strain the chamomile through a sieve and set butter aside to cool.

In a small bowl, whisk together flour, baking powder, and salt and set aside. In another bowl, mix milk and vanilla; set aside.

Cream together the butter and sugar until light.  Add eggs one at a time, beating well after each addition.

With mixer on low-speed, add half of dry ingredients, followed by milk, then remaining dry ingredients. Do not over mix.

Using an ice cream scoop divide batter into prepared muffin cups, filling about 2/3 full.

Bake 13 minutes, until a toothpick inserted in center of a cupcake comes out clean.

Cool cupcakes on a rack before frosting.  Ice with honey whipped cream. Sprinkle crushed chamomile over the top and decorate with edible flowers.

Honey Whipped Cream

1 ½ cup heavy cream

3 Tablespoons honey

Pour heavy cream in a bowl and using a wire whisk whip the cream until it thickens slightly.  Add the honey and mix until it holds soft peaks.

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November 30, 2016

Soft Glazed Gingerbread Cookies

Springerle IMG_0079A classic glazed gingerbread with a peppery kick!  This hand-pressed cookie, formed from a traditional Springerle wood mold, rivals an artisan ceramic tile. An absolute work of art, it is truly a spice lover’s favorite that will steal the show at any holiday treat table.

Springerle

Soft Glazed Gingerbread Cookies

Adapted from Elisabeth Prueitt’s Tartine cookbook.  Springerle cookie molds can be purchased from House on the Hill.

Ingredients:

3 ¾ cups all-purpose flour

1 tablespoon cocoa powder

1 tablespoon ground ginger

2 teaspoons ground cinnamon

½ teaspoon allspice

½ teaspoon baking soda

1 teaspoon salt

¾ teaspoon white pepper

1 cup unsalted butter, room temperature

¾ cup + 2 tablespoons sugar

1 egg

½ cup molasses

2 tablespoons rice syrup

Glaze:

Mix ½ cup confectioners sugar with 1 tablespoon water until smooth.

Directions:

In a large bowl, mix together flour, cocoa powder, ginger, allspice, cinnamon, baking soda, salt, and white pepper.

In a bowl of a stand mixer fitted with a paddle attachment, mix butter until creamy.  Add sugar and mix until completely incorporated.  Add egg and mix well.  Add the molasses, rice syrup and then mix until combined.  Gradually add the flour mixture, and beat together until fully incorporated.

Remove dough and flatten it into a rectangle about 1 inch thick.  Wrap in plastic and refrigerate over night.

Springerle dough

Preheat the oven to 350° F.  Line a baking sheet with parchment paper.

Place dough on a floured work surface.  Using a rolling pin roll out the dough about 1/3 inch thick, then lightly dust with flour.  Using a cookie mold, press over the dough and trim the edges using a knife.

Springerle tiles

Set the cookie shape on the prepared baking sheet leaving about a 1-inch space between each one.  Bake 7-12 minutes, remove from baking pan and set on a cooling rack.  While still warm, brush the glaze over the cookies with a pastry brush.  Makes 24 cookies, 3×3- inch.

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