I’m (finally) so excited to share with you that my new television series called Baking Made Easy with Lauren launched on PBS in late-September and is now able to be seen nationally on both PBS (check local listings) and also on WE tv®, beginning Monday, October 31!  Many of the recipes are in The I Love to Cook Book and some are in my first cookbook, Lauren Groveman’s Kitchen. And there are also many that have never been published! Also, check out my recipe section of this site. You can be sure that ALL of the recipes featured are tried, true and cherished.

This new series is produced by Multi Media Productions, Inc.and they created a website just for the show! So, for more baking tips (from me) and more information (from them) on the schedule nitty-gritty, as well as featured recipes from the series, click here!

The recipes and techniques in Baking Made Easy cover everything from simple sweets to artisan breads. Throughout the series,  I aim to satisfy bakers of all levels, whether a beginner, a holiday baker and also those who are more experienced “every day” bakers.

Now…Just to wet your appetite, here are just some of the things you’ll learn to bake in this series…

On one show, one of the recipes featured, is my Chocolate, Chocolate-Chip Brownies that are swirled with a luscious sweetened cream cheese filling.

Here’s a slab of them cooling…

Do I really have to tell you how good these are?

Can’t you just taste them???

And, this is a batch of savory muffins, that’s perfect for Thanksgiving or for a soup and salad lunch or supper! It’s my Triple Corn and Pepper Muffins–tender, textural and yummy.

Then, in another show, I demonstrate a professional formula to turn out beautiful 6-strand braided loaves of Challah.

I also show you how to turn the same dough into chubby sandwich loaves. This dough is so versatile– that I call it ”a bread for life!”

Wouldn’t you love to serve this elegant marbled pound cake?

And, what about these Peanut Butter and Jam Hearts–which are my best friend, Kathy’s, favorite cookies! I’ve never met anyone that didn’t go crazy over them!

On another show I feature my homemade biscuit mix which has really helped me, as a busy mother, to get some of our family’s favorites into the oven much quicker. Below is just one of the ways I use the mix on the show–to turn out these outrageous Orange-Scented Currant Scones.

On another day, I share my secrets for having a pizza party (even for a crowd!).

And then I take the same dough and turn it into all sorts of delicious things…

Just one being  a gorgeous focaccia…

And also Herb-Parmesan Grissini…

On yet another show, I teach how to make a delicious assortment of homemade flat-breads which can be enjoyed all day long.

Here’s a collossal stack of my crisp and savory sesame matzo crackers–that (I promise) will change your opinion of matzo forever!

And here (below) are some light and tender homemade flour tortillas, whether for breakfast burritos,  lunch time wraps or dinner-time fajitas!

And who wouldn’t want to wake up to these??

Fresh baked Cinnamon Buns on a cozy holiday morning!

There’s Jumbo Black and White Cookies–A perfect example of something that’s usually purchased that, when made at home, is so much better!

The texture of these cookies is so tender–with just a hint of lemon, making their taste bright and light–while being oh-s0-rich at the same time!

Oh and here’s Miss Mango, my sweet Lab. She’s always standing by, hoping, wishing and praying that something falls on the floor. (I have not used a dust-buster once since she was born…no joke.) Mango is always around during the shows. She’s my “baking-bud.”

Here’s a parmesan crisp–a disc, that can be made and broken into shards and either eaten “as is” or served as a savory garnish on a salad. I also show how to mold this disc, when hot, to form individual serving bowls –which is an awesome thing to do for guests to turn an ordinary “salad course” into something really special.

Ahhh…Here’s one from the American Pie show…Lemon-Orange Meringue Pie; tangy, sweet, crisp, fluffy-totally delish.

Here’s another–My Crisp Apple-Cinnamon Galette…

Here’s a Mixed Berry Double Crust Pie…

Here are some examples from one show that’s all about “baking with whimsy”…Here are my life-size cigar cookies which I show you how to make–and serve with an edible ash mixture– which elevates the experience of these cookies to crazy heights. What an amazing dessert to help celebrate something wonderful–A new baby, a new job, a New Year!

And they’re easier than you think!

And how about a savory cookie! That’s right–here’s my crisp Garlic and Chive tuiles –beyond delish–and just perfect to serve with wine and cheese during the holidays!

Everyone loves Rugelach! Well, these are just over the top –texturally, taste-wise and aesthetically–all completely homemade (even the fillings!) And, if you follow my timing strategy, putting these beauties together is really a snap!

Mango letting her nose be her guide—She wants those rugelach SO badly….

So…I hope I’ve given you enough to want to chew on! Now, it’s time to learn how and I hope you’ll let me teach you. Be sure to check out your local PBS stations. (If you don’t see the show listed, ask for it!) And, if the PBS station in your area hasn’t yet picked up the show, the series begins airing nationally on WE tv® on October 31.  Check out the Baking Made Easy website for more timing information. Can’t wait to bake with you! Laur..

Tags: Baking Made Easy with Lauren Groveman, Baking with Lauren, I love to bake, Lauren Groveman on TV, Lauren Groveman's baking show, Learn to Bake with Lauren

It’s pumpkin time again!…. So, since the holidays are just around the corner, now is a great time to get set up for those busy baking days ahead! And, since fresh sugar pumpkins are now so abundant –and since their softer texture and soothing flavor is so wonderful, I thought I would teach you how to stock your freezer with fresh pumpkin puree. That way, when making a recipe that calls for ”pure pumpkin,” you won’t have to always rely on the canned version.

For instance, you can use fresh pumpkin instead of canned when making a pumpkin bread.

And that goes for pumpkin muffins, too!

And even something as amazing as this pumpkin custard torte!

Oh, you can too make this torte!–And I’ll show you how to do it, step by step, on my new television series called “Baking Made Easy with Lauren” which started airing in September on PBS (check individual markets). The show is also launching nationally on We-TV on October 31 at 9 am! The recipe is here, on this site  and also in my cookbook.

Ok, before I show you how to cut, gut and cook fresh pumpkin, you should know that the canned version is not made solely from the orange-skinned sugar pumpkins that you find everywhere at this time of the year. Canned pumpkin uses a combination of the sugar pumpkin and the Hubbard squash–and the latter, which is drier and produces a thicker puree,  usually dominates.

When at the market (or when pumpkin picking), when wanting pumpkins for the purpose of cooking, choose a few small sugar pumpkins. For ease of transporting and cutting, they should be between 2 and 4 pounds. Although I like the smaller ones, everything I’m going to share with you applies to pumpkins of all sizes–even those really big ones–although you might need a buzz-saw to cut it!

Here, each one is about 2 pounds.

A 2 pound pumpkin will yield about 2 rounded cups of cooked puree…

Preheat the oven(s) to 350 to 375 degrees F (350 if using a glass baking dish and 375 if using metal).

Wash your pumpkins and dry them. Insert a sharp 8-inch chef’s knife into the top of the pumpkin, to one side of the stem. Hang on to the handle of the knife (you might want to choke up on the blade a bit) and pull the blade down on that side, toward the bottom.

Do this on the other side, then pull the two halves apart, like this…

Do this with all of the pumpkins…

Pull off and discard the stems. Scoop out the seeds and stringy pulp from the pumpkin halves and put this into a bowl…

Seperate the seeds from the pulp–discard the pulp and rinse the seeds in a sieve.

Set the drained seeds aside for now (but DON’T throw them away!) We’ll do something delish with them in a few minutes.

Cut each pumpkin half, in half again–or, if larger, cut the halves into a more manageable size. Place the pumpkin “quarters” in a baking dish (skin side down).

Add about 1/4 inch of hot water to the dish and cover the dish with aluminum foil (shiny side down. Perforate (make holes or slits) in the foil, using either a skewer, two-prong fork or a knife. Bake for 1 to 1 1/2 hours, or until the pumpkin is very tender and starting to turn golden…

A short recipe moment…This (above) can be an amazing side dish with roast chicken or roast turkey! Just baste each piece of cut pumpkin on both sides with melted butter and maple syrup. Roast at a higher temperature of 375 degrees F (400F if using metal) for 40-50 minutes (or until just tender), then uncover and baste again with butter and syrup. Continue to roast until the flesh becomes nice and caramelized (this will take another 20 to 30 minutes). Sprinkle lightly with some Kosher salt. Eat up!

Back to the sugar-pumpkin puree: When cool enough to handle, separate the skin from the cooked pumpkin flesh…

Then put the flesh in the food processor fitted with the steel blade and whirl away…

Just right!

Now, use a rubber spatula to transfer the pumpkin puree to a fine-mesh sieve that’s placed over another bowl. Cover the puree loosely with piece of wax paper.

Let the puree sit there for a couple of hours, occasionally pouring out the liquid that accumulates in the bowl beneath. (You’ll be surprised at how much liquid comes out!)

After about 2 hours, all the liquid should have been drained off. Divide the puree into 2 cup increments (which is the equivalent of a 1-pound can of pure, solid-pack pumpkin).

Label and date the containers and refrigerate for a few days or freeze for up to 6 months. To thaw, place in the refrigerator overnight. It’s best to bring the puree to room temperature before using in a recipe or you’ll need to adjust (lengthen) the cooking time accordingly.

Now, back to those pumpkin seeds!

While the pumpkin puree is draining, it’s a perfect time to blanch and roast the un-hulled seeds, which are not only delicious but they’re also a great source of fiber. (BTW: Un-hulled means that the seeds are still in their shells. The shells are not easy to chew, even after roasting, so I blanch them first in rapidly boiling salted water for 4 minutes.)

Don’t be stingy with the salt, here. For 1 1/2 cups seeds, fill a  2 1/2 quart saucepan 3/4 full with water Bring the water to a boil, then add to the pot 1/4 cup salt. Bring the water back to a rolling boil, add the seeds and boil for 4 minutes, uncovered.

Drain the seeds well but don’t attempt to dry them because they will just stick to the towels (trust me…).

Preheat the oven to 300 degrees F. Line a shallow baking sheet with nonstick aluminum foil or parchment paper.

Pour the drained seeds into a bowl and toss with some extra-virgin olive oil (or melted butter), Kosher salt, freshly ground black pepper and a little cayenne, if desired. Pour the seasoned seeds onto the prepared baking sheet and roast at 300 degrees F until the seeds are golden, crisp and dry, 35 to 60 minutes. Shake the pan occasionally to redistribute. (If wondering why we’re not using a higher temperature, it’s so that the seeds don’t burn on the outsides before they dry on the insides.)

Let the toasted seeds cool completely on their sheet that sits on a wire rack, which will help them to become even crisper.

(If you used butter instead of olive oil, keep leftovers in the fridge–since the milk solids in the butter makes the toasted seeds more perishable. If chilled, reheat briefly in the microwave to liven them up.)

Just delicious–and a perfect nibble when trying to wait for dinner!

So, here’s what we did today…

Fresh sugar-pumpkin puree and also blanched, oven-roasted pepitas!

The Point:  Fresh pumpkins aren’t around all the time. And, although there is absolutely nothing wrong with using canned pumpkin, knowing how to utilize seasonal abundance enables us to make more cooking and baking choices out of strength and understanding. Additionally, choosing to use a fresh ingredient that’s commonly purchased in a can can help to increase the overall  level of creative and nurturing ownership we feel when preparing and sharing foods– Which feels really good!

Tags: fresh pumpkin puree recipe, how to cook fresh pumpkin, how to cook fresh pumpkin seeds, how to make fresh pumpkin puree, roasted pumpkin seed recipe