Saffron Culinary Creations

I love fall. The vibrant colors, cooler weather, flannel and bonfires, the sound of wrestling leaves on those long fall walks and of course you can’t forget pumpkins.

I have a quite a love for everything pumpkin. Pumpkins are rich in vitamins, minerals and antioxidants, and is incredibly healthy. What's more, its low calorie content makes it a weight-loss-friendly food. Its nutrients and antioxidants may boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health.

This delicious baked treat you'll never forget! It's perfectly spiced, full of pumpkin flavor, and the hazelnut brown butter cream cheese frosting is just beyond delicious!

This recipe is unique for you brown the butter which provides a nutty and bold flavor brought on by gently cooking it. Once paired with delicious cream cheese, vanilla, hazelnut syrup and powdered sugar…you’ll be fighting over who gets to lick the spatula! 🍁🍂🎃🍞

🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁

Pumpkin Bread with Hazelnut Brown Butter Cream Cheese Frosting

Ingredients
* 4 egg yolks
* 15 oz can Pumpkin Puree
* 2 tsp vanilla extract
* 1.5 cups sugar
* ¾ cup vegetable oil
* 2 cups all-purpose flour
* 2 tsp baking powder
* ½ tsp baking soda
* 1 tsp kosher salt
* 1 tbsp cinnamon
* ¼ tsp cardamom
* ½ tsp ground ginger
* ¼ tsp ground cloves
* ½ tsp allspice
* ½ tsp ground nutmeg

Hazelnut Brown Butter Cream Cheese Frosting

* 8 oz cream cheese
* 1 stick butter
* 1 tsp vanilla extract
* 2 tbsp hazelnut syrup
* 1.5 cups powdered sugar
* pinch of salt

DIRECTIONS
* Preheat oven to 350 degrees F.
* In a stand mixer, combine egg yolks, pumpkin puree, vanilla extract, sugar, cinnamon, cardamom, ginger, cloves, allspice, nutmeg, and vegetable oil. Mix together.
* In a separate bowl, combine flour, baking powder, baking soda, and salt. Whisk ingredients together. Add to wet ingredients and fold together with a spatula, mixing ingredients together.
* Spray a 9x5 loaf pan with oil and add batter. Bake for 1 hour.
* To make the frosting, begin by browning butter in a pan over medium heat. In a large bowl, add cream cheese, vanilla extract, hazelnut syrup, powdered sugar, and a pinch of salt. Pour in brown butter and whisk until icing is smooth and fluffy. Add to refrigerator until ready to use.
* Allow pumpkin loaf to cool completely prior to adding the frosting.
* Sprinkle with chopped hazelnuts

*Summer Recipe Series* 👩‍🍳

Walked through the garden this afternoon, I finally saw beautiful red tomatoes ripe for the picking.

With it being 102°, I was contemplating what I could make without turning the oven on that would be easy, refreshing and delicious. 

I remembered I had just gotten fresh mozzarella from the market, so I walked over to my herb garden and picked some fresh basil for Caprese Salad and Caprese Panini.

Recipes below! 🍅🌿

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🍅 Caprese Salad 🍅

Ingredients
* 1 1/2 lbs Ripe tomatoes, (3-4 medium) sliced 1/4” thick
* 12-16 oz Fresh mozzarella, sliced 1/4” thick
* 1 bunch Fresh basil, (1/3 cup basil leaves)
* 3 Tbsp Extra Virgin olive oil, for drizzling
* 1/2 tsp Sea salt, or to taste
* 1/4 tsp Black pepper, or to taste
* 2 Tbsp *Balsamic glaze*

*Balsamic Glaze*

Ingredients
* 1 cup balsamic vinegar
* 1/2 Tbsp honey

1. Pour 1 cup balsamic vinegar into a saucepan and add 1/2 Tbsp honey.

2. Bring to a low boil, then reduce heat to keep at a simmer for 12-15 minutes.* Stir occasionally until reduced by half and lightly coats the back of a spoon. It will thicken more as it cools.

Caprese Salad Instructions

1. Start by layering slices of tomatoes on a serving platter. Tuck slices of cheese between each tomato so both are visible then tuck whole basil leaves between the cheese and tomatoes. Arrange the slices so you can see every layer.

2. Season generously with salt and pepper, drizzle all over with extra virgin olive oil and drizzle with 2 Tbsp balsamic glaze or add it to taste.

Enjoy! 👩‍🍳

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🍅 Caprese Panini 🍅

Ingredients
* 6 slices sourdough bread
* 4 roma tomatoes sliced
* 2 to 3 tbsp balsamic glaze
* olive oil
* 8 oz fresh mozzarella sliced
* 2 handfuls fresh basil about 1 oz
* salt and pepper to taste
* Basil pesto
* Butter

*Homemade Basil Pesto*

Ingredients
* ½ cup pine nuts
* 2 tablespoons fresh lemon juice about 1 large lemon
* 1 small garlic clove
* ¼ teaspoon kosher salt
* freshly ground black pepper
* ⅓ cup fresh Parmesan cheese
* 2 cups fresh basil leaves
* 1/3 cup extra-virgin olive oil more for a smoother pesto

Instructions
* Place the pine nuts in a dry skillet. Toast them over medium-low heat, tossing frequently, just until the nuts begin to toast and you smell them. This will only take 3-5 minutes. Remove the nuts from the heat and let cool slightly.

* Place the cooled nuts into a food processor, fitted with an s-blade. Add in the garlic, lemon juice, garlic, salt, pepper, and pulse until everything is chopped well.

* Add the parmesan and basil and pulse until combined.

* With the food processor running, drizzle in the olive oil and pulse until combined. For a smoother pesto, add more olive oil.

* Taste and adjust seasonings if needed. Serve as desired.

* To store pesto, transfer the pesto to a small glass jar and drizzle with a small amount of olive oil to cover the top of the pesto (this will keep the pesto a vibrant green), cover, and store in the refrigerator for up to 7 days.

Caprese Panini Instructions

1)Prepare the Balsamic glaze

2)Prepare the pesto

3)Spread pesto on both pieces of bread. Place arugula, basil, tomatoes, mozzarella and a sprinkle of salt and pepper. Drizzle a little balsamic glaze and top with the other piece of bread.

4)Heat a panini grill or grill pan and butter the outside of the sandwich. Grill until golden and serve.

Enjoy! 👩‍🍳