Author Archives: Liz {E2 Bakes Brooklyn}

About Liz {E2 Bakes Brooklyn}

I'm a blogger, freelance baker, and recipe developer in South Brooklyn.

Sweetened Condensed Milk Pumpkin Pie

If you’ve spent any amount of time in the recipe development corner of the internet, you know that there are as many different ways to make pumpkin pie as there are stars in the sky.

Sweetened Condensed Milk Pumpkin Pie

Okay, I may be exaggerating, but I’m not kidding when I say there are a *lot* of ways to make this classic Thanksgiving dessert. Until today, there were four on this site alone (1, 2, 3, 4), but now there are five. This one, made with one of my favorite ingredients, sweetened condensed milk, might just be my favorite. For now, at least.

Sweetened Condensed Milk Pumpkin Pie

You see, sweetened condensed milk can do it all. It sweetens, binds, and gives things and smooth, creamy texture. It carries the load in desserts from key lime pie to magic bars to no-churn ice cream. In short, it’s an incredible tool to have in your baking arsenal, especially if you’re in charge of making pie next week.

Sweetened condensed milk helps to sweeten and set this pumpkin pie filling, just like it does in my seasonal Pumpkin Spice Spread. It has the added benefit of cutting the list of ingredients a little shorter, too—a welcome shift anytime of year, but especially at the holidays.

Here, sweetened condensed milk is mixed with all the usual pumpkin pie suspects—a can of pumpkin purée, pumpkin pie spice, salt, eggs, and a touch of butter—and poured into a par-baked crust before baking. You’ll notice that the oven temperature goes from 350F to 425F and then back to 350F before this pie is done; it seems like a lot, but if followed, I can promise you flaky crust and a perfectly smooth set center.

I like to make Sweetened Condensed Milk Pumpkin Pie a day ahead because I prefer my custard pies cold. That’s not the case for everyone though, so feel free to serve it at room temperature. Whichever you choose, don’t forget the whipped cream.

Sweetened Condensed Milk Pumpkin Pie
Sweetened Condensed Milk Pumpkin Pie
makes 1 pie

For the crust:
1/2 recipe All Butter Pie Dough or other good single crust recipe
pie weights (or dedicated dried beans or rice) for blind baking

Filling:
2 cups pure pumpkin purée (1 15-ounce can)
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon Kosher or sea salt
2 large eggs, room temperature
1 14-ounce can sweetened condensed milk (not fat free)
2 tablespoons butter, melted

For serving:
whipped cream

On a floured surface, roll out pie dough to a 12" diameter. Fit into a deep 9-inch pie plate and trim the overhang to 1/2-inch. Crimp the edges and freeze for 30 minutes or refrigerate for an hour.

Place an oven rack in the lowest position. Preheat oven to 350F.

Remove pie crust from the freezer. Prick the bottom several times with the tines of a fork. Line frozen crust with a big piece of parchment. Fill the center with pie weights (or dried beans or rice).

Place the prepared pie crust on a rimmed baking sheet and bake for 20-25 minutes, or until pie crust has “set” and is starting to turn golden in places, but is far from done. Use parchment to lift out pie weights. Return crust to the oven for 10 minutes, then set aside.

In a large mixing bowl, mix together pumpkin purée, pumpkin pie spice and salt. Whisk in eggs one at a time, followed by sweetened condensed milk and melted butter. Pour pie filling into prepared crust.

Make the egg wash. In a small bowl, use a fork to whisk together egg and water. Brush over exposed crust.

Bake the pie for 15 minutes, then turn the oven temperature to 350F for an additional 45-50 minutes, covering the crust with foil if it starts to get too brown. The pie is ready when the filling no longer jiggles, or when a toothpick inserted in the middle comes out clean.

Let pie cool completely on a rack. Cover and chill, if desired. Serve at room temperature or chilled with whipped cream. Pie will keep covered at room temperature for up to two days or in the refrigerator for up to four days.

Cloverleaf Rolls

Once I started making my own dinner rolls and realized what a snap they are, I knew I had to try Cloverleaf Rolls next. They’re so buttery and pretty, and you can peel them apart—they’re a food and an activity!

Cloverleaf Rolls begin with the same dough as my original Fluffy Dinner Rolls. The recipes are identical until after the first rise when the dough is punched down and divided into twelve pieces.

Each piece is further divided into three pieces (or four if you want four leaf Cloverleaf Rolls). Those little pieces are rolled into balls and sorted into a buttered muffin tin three at a time. They’ll rise up and the balls will fuse into “leaves” before baking. This is how they get that perfect peelability, not unlike Monkey Bread.

Cloverleaf Rolls

When the rolls are baked and golden, they get brushed with butter and sprinkled with flaky salt—fancy! Served warm, they’re the perfect addition to any Thanksgiving or holiday spread. I like to make them at random throughout the year as well—surprise Cloverleaf Rolls, anyone?

Cloverleaf Rolls
Cloverleaf Rolls
makes 12 dinner rolls

1 cup buttermilk
3 tablespoons granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast*
2 3/4 cups all-purpose flour, divided
3/4 teaspoon fine sea salt
1/4 cup (1/2 stick) unsalted butter, cold, cut into cubes

For brushing & garnish:
1/4 cup (1/2 stick) unsalted butter, divided
flaky salt (I used Maldon)

Read the recipe all the way through before beginning. Instructions for using instant yeast and mixing by-hand are in the notes at the end of the recipe.

In a small saucepan over low heat, warm the buttermilk until it’s between 90-110F (warm to the touch, but not so hot that you can’t comfortably hold a finger in it).

Stir together buttermilk and granulated sugar in a liquid measuring cup or small bowl. Sprinkle yeast over the top and allow to sit for 5 minutes or until it is a bit bubbly or foamy (sometimes a light stir can help this be more visible). If it doesn’t bubble, your yeast is dead. Discard the mixture, get new yeast, and try again.

In the bowl of a stand mixer* fitted with a dough hook, combine 2 cups of flour and salt. Add butter and buttermilk mixture and mix to combine. Mix in remaining 3/4 cup flour. Knead dough in mixer* for 5 minutes or until smooth and slightly sticky. Cover bowl with plastic wrap and place in a warm, draft-free environment for 1 hour, or until dough has doubled in bulk.

Meanwhile, heavily butter (or otherwise grease) a 12-capacity muffin tin. Set aside.

Flour a surface. Uncover risen dough and gently punch it down. Place dough on floured surface and pat out into a 1-inch thick rectangle. Flour a large, sharp chef’s knife and slice the rectangle into 12 pieces.

Shape the rolls. Working with one piece at a time, slice it into 3 equal pieces. Working with one smaller piece at a time, use your fingers to pull edges or creases underneath, creating a smooth ball-like appearance. Place in pan, using 3 balls per muffin cup. Repeat until all rolls have been shaped.

Loosely cover the pan of rolls and place in a warm, draft-free environment for 30-45 minutes or until they have puffed over the top of the pan (see pictures).

Meanwhile, place an oven rack in the central or lower position (either will work). Preheat your oven to 400F. Melt the butter for brushing.

Uncover risen rolls. Use a pastry brush to gently brush the tops with 2 tablespoons of melted butter. Bake rolls for 19-20 minutes, or until deep golden on top. Brush with remaining 2 tablespoons of melted butter when you remove them from the oven. Sprinkle with flaky salt, if desired.

Let rolls cool 10-15 minutes before serving.

Rolls are best the day they are baked, but will keep in an airtight container at room temperature for a day or so.

Notes:
  • You may use an equal volume of instant yeast. Add it (and the sugar) directly to the dry ingredients, skipping the blooming step. Add warmed buttermilk and butter directly to the dry ingredients and mix as written above in the paragraph beginning “In the bowl of a stand mixer.” The rises may take about 15 minutes longer than with active dry yeast.
  • You may mix this dough in a large mixing bowl with a silicone spatula or wooden spoon.
  • You may knead this dough by hand on a floured surface.

Maple Cupcakes

I know we’re past Halloween, but I’m not quite ready to dive into Thanksgiving food. Rest assured, I will be soon, but I need just one more minute to savor non-holiday food before we get to the pies and sides and then everything that Christmas requires. All of those things are wonderful, but let’s a moment for Maple Cupcakes first. I promise they deserve a second in the spotlight.

Maple Cupcakes

To me, Maple Cupcakes are the ideal treat to make the first weekend in November. Their hint of spice and natural colors make them seasonally appropriate, but they’re not associated with any holiday tradition I can think of. They’re just delicious—nothing more, nothing less.

Maple Cupcakes

Maple Cupcakes are a take on my reader favorite Maple Layer Cake. Like that dessert, they have maple syrup in a minimum of three elements; four, if you’re feeling kicky. Truly, these are a maple lover’s dream.

(It’s me. Hi. I’m the maple lover. It’s me.)

Maple Cupcakes

The cupcakes themselves are a lightly modified spin on my go-to vanilla recipe. They’re simple to make and the results are spectacular—soft and springy with the tiniest hint of spice to accent the maple. They bake up golden-edged and beautiful, with even surfaces perfect for brushing with more maple syrup and piling high with maple frosting. I like to finish them with coarse sugar, but an extra dab of maple syrup before serving is a nice touch, too.

In short, these are all maple all the time—it’s an approach I can get behind.

Maple Cupcakes
Maple Cupcakes
makes 14-16 cupcakes

Cupcake Batter:
1/2 cup milk, room temperature
1/2 cup sour cream, room temperature
1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 cup granulated sugar
1/4 cup pure maple syrup
2 large eggs, room temperature
2 teaspoons pure vanilla extract

Frosting:
1 1/2 cups (3 sticks) unsalted butter, softened to room temperature
4 cups confectioners sugar
1/2 teaspoon Kosher or sea salt
1 teaspoon pure vanilla extract
1/2 cup pure maple syrup
3 tablespoons heavy cream

For Assembly:
1/3 cup pure maple syrup
sparkling or coarse sugar (optional)

Make the cupcake batter. Preheat oven to 350F. Line a 12-cup standard muffin tin with cupcake liners. Set aside.

Combine milk and sour cream a liquid measuring cup, then use a fork to whisk them together. Set aside.

In a small-medium mixing bowl, whisk together flour, cornstarch, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in sugar, followed by maple syrup. Add eggs one at a time, combining completely after each addition. Beat in vanilla. Mix in half the dry ingredients, followed by half the milk/sour cream. Add the remaining dry ingredients followed by the remaining milk/sour cream.

Fill liners 2/3-3/4 full. Tap full pan on the counter five times before baking for 18-19 minutes, until a toothpick inserted in the centers comes out clean. Let cupcakes cool in the pan for 5-10 minutes before removing to a rack to cool completely.

Make the frosting. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy, about two minutes. Beat in confectioner's sugar in two installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Beat in maple syrup, followed by heavy cream.

To assemble, use a pastry brush to brush the top of each cooled cupcake with maple syrup. Let soak in for 1-2 minutes, just so there is no syrup standing on the surface of the cupcakes. Spread or pipe maple frosting on cooled cupcakes. Finish with coarse sugar. Add a few drops of maple syrup immediately before serving, if desired.

Leftover cupcakes will keep covered at room temperature for a few days or in the refrigerator for up to a week.

Apple Cinnamon Upside-Down Cake {Seven Year Anniversary}

In years past, I might have gone with a flashier recipe to celebrate seven years of this blog, but this year I’m keeping it low key and doing what comes naturally. I’m just glad to be here.

Apple Cinnamon Upside-Down Cake​

I’ve been open about needing a break this past summer. Though the baking never stopped, I’m very much getting back into the swing of posting. I am currently writing to you on a Friday afternoon from the New York City subway—it’s not the first time and certainly not the last. E2 Bakes has always been a little bit of a patchwork. A little time here, a little time there. Late nights, early mornings, set baking hours with a little wiggle room, writing content on public transit between appointments—it all makes this place function.

Of all of that, the baking and recipe testing is obviously the most important. I need to spend time making the things that I want to make not just because it’s enjoyable for me, but because those things are just better. See exhibits A, B & C of many (many, many). I am not one of those who thinks being “made with love” is crucial for success (I have made plenty of delicious things while absolutely furious), but it sure doesn’t hurt.

Apple Cinnamon Upside-Down Cake​

This Apple Cinnamon Upside-Down Cake was made with joy, on the fly, in pajamas, on a Monday morning in my kitchen. I didn’t shop for any specific ingredients or make a plan; I just saw what I had (a fridge drawer full of apples) and went from there. It was, to be frank, my ideal baking situation.

Apple Cinnamon Upside-Down Cake​

The cake itself is the slightest variation on the summery Peach Upside-Down Cake I made in 2020, but updated for fall with a little more comforting spice. It’s a simple torte batter poured over a mix of brown sugar, butter, and sliced apples that bakes up to tender butterscotch-edged perfection.

There are certainly prettier ways to arrange your apples for this cake, and I know that the finished product could benefit from a drizzle of caramel and a scoop of ice cream, but I like it like this. Thrown together for the fun of it, photographed without a plan, eaten warm before noon on a weekday. It feels authentic, which is exactly how I hope this space comes across.

Apple Cinnamon Upside-Down Cake​

Thank you for being here and for supporting this little project of mine for so long. It means the world. I hope we bake together for many years to come.

Happy birthday, E2 Bakes.

Apple Cinnamon Upside-Down Cake​
Apple Cinnamon Upside-Down Cake
makes 1 9-inch round cake

For the apples:
2 large baking apples (I used Granny Smith & Pink Lady)
1/4 cup unsalted butter
2/3 cup light or dark brown sugar, packed
pinch of Kosher or sea salt

Batter:
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract

For serving (optional):
vanilla ice cream

Preheat oven to 350F. Heavily grease a 9-inch round cake pan. Set aside.

Slice apples in 1/4-inch slices. No need to peel. Discard cores.

In a small saucepan, combine butter and dark brown sugar. Place over medium-low heat and stir constantly until butter and sugar are melted and fully homogeneous, 3-5 minutes. Remove pan from heat. Pour mixture into a 9-inch round cake pan, using a silicone spatula to spread it over the entire bottom of the pan.

Top the brown sugar mixture with single layer of sliced apples, slightly overlapping them for the prettiest effect, in any design you like. Set aside.

In a small-medium bowl, whisk together flour, cinnamon, baking powder, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream butter until very light and fluffy (about 2 minutes). Beat in granulated sugar and light brown sugars. Mix in eggs one at a time, followed by vanilla extract. With the mixer on low, mix in dry ingredients. Batter will be thick.

Drop batter in spoonfuls over the peaches. Use an offset icing knife or the back of a spoon to spread it in an even layer. Tap the pan on the counter 5 times to release any large air bubbles. Bake 40-45 minutes, or until a toothpick inserted near the center comes out clean or with only a few moist crumbs (not wet batter).

Let cake cool in the pan on a rack for 15 minutes before running a small, thin knife around the edge a couple of times. Place a cake stand or large serving plate upside down over the top of the pan. Holding on to the plate and pan with oven mitts, quickly invert them so that the plate is right-side-up and the pan is now upside-down. Tap the top of the pan a time or two to help the cake release. Lift off the empty pan. If any fruit sticks to the pan, just nudge it back onto the cake with your fingers or a spoon.

Serve cake warm, room temperature, or cold, with ice cream, if desired.

Cake is best the day it's baked, but will keep in the refrigerator for up to three days.

Sugar Cookie Pumpkin Pies

Sugar Cookie Pumpkin Pies​

During my blog sabbatical, I made a mental list of all the things I wanted to make last year but never found the right moment. These little sugar cookie pies were on it, and I’m so happy they’re on here now, not least because it means we can all both dream about and eat them anytime we want. Having this kind of power could be dangerous, but I’m willing to risk it.

Sugar Cookie Pumpkin Pies​

I mean, look at these things. They’ve got thick cookie crusts and plenty of smooth pumpkin filling—a perfect two-bite dessert for when you can’t decide between pie and cookies. Why not both, you know?

Sugar Cookie Pumpkin Pies​

Sugar Cookie Pumpkin Pies begin with a batch of Pumpkin Spice Spread. If you’ve yet to try it, it’s exactly what it sounds like: spreadable pumpkin pie filling perfect for toast, s’mores, or putting in pumpkin baked goods. It’s made with pumpkin purée, sweetened condensed milk, a couple of egg yolks, and pumpkin pie spice, and comes together quickly on the stove. It will need to be made ahead so that it can be easily dolloped into the crusts before baking. And yes, the batch makes enough for you to sneak a few bites right out of the jar!

The sugar cookie crusts are the same graham cracker-spiked base I used in my Key Lime Linzers. It comes together pretty quickly and doesn’t need a chill or anything—just press heaping tablespoons into the bottoms and up the sides of your muffin tin to create little crust shapes, then fill and bake! I tested this recipe with with my Cream Cheese Sugar Cookie dough and it worked just as well, but the graham cracker crumbs give these a hint of pie crust flavor that I really love.

Sugar Cookie Pumpkin Pies​

The pies bake up in just under twenty minutes—you’ll know they’re ready when the filling has puffed and the cookie crusts are beginning to turn golden. The centers will relax as they cool, and before long it’ll be time to dig in!

Sugar Cookie Pumpkin Pies would be great for a bake sale, a Friendsgiving, or an autumnal tea party, but I made them just because I could. Highly recommend.

Sugar Cookie Pumpkin Pies​
Sugar Cookie Pumpkin Pies
makes about 2.5 dozen little pies

Pumpkin Spice Spread:
1 cup pure pumpkin purée (I use Libby’s)
1 14-ounce can sweetened condensed milk
2 large egg yolks
1 teaspoon pumpkin pie spice
pinch of Kosher or sea salt

Cookie Crusts:
2 1/4 cups all purpose flour
1 cup graham cracker crumbs
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon pure vanilla extract

Make the Pumpkin Spice Spread. Place pumpkin in a small sauté pan over medium-low heat. Cook, stirring frequently, for about 10 minutes, until slightly drier and a tiny bit darker in color. Remove from heat.

Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

In the heatproof bowl, whisk together sweetened condensed milk, egg yolks, pumpkin pie spice and salt. Whisk in pumpkin purée. Place bowl over simmering water, creating a double boiler. Let cook, stirring frequently, until slightly thickened, about 15 minutes (it will thicken further as it cools). Remove from heat and let cool for 20 minute before transferring to a heatproof container. Press a piece of plastic wrap to the surface. Let cool completely at room temperature before refrigerating for at least 2 hours or overnight.

When you’re ready to bake, place the oven racks in central positions. Preheat the oven to 350F. Put cupcake liners in two muffin pans. Set aside.

Make the cookie crusts. In a large mixing bowl, whisk together flour, graham cracker crumbs, cinnamon, ginger, baking powder, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Cream in granulated and light brown sugars, followed by the egg and vanilla. Add dry ingredients in 3 installments, combining completely after each. Dough may appear crumbly, but should hold together very well when pinched.

Scoop dough in 1 1/2 tablespoon increments and roll into balls. Working with one ball at a time, press it into the bottom and about halfway up the sides of one of the cupcake liners in the pans. This should create a little crust shape with a place in the center for the filling. Repeat the process with remaining cookie dough.

Remove Pumpkin Spice Spread from the refrigerator and give it a stir. Spoon a scant tablespoon into the center of each cookie dough crust. When this is done, wet your finger and smooth out any peaks.

Tap full pans on the counter 5 times to release any air bubbles. Bake sugar cookie pies for 16-18 minutes, or until puffed in the centers and turning golden at the edges. Let sugar cookie pies cool in their pans for 10 minutes before removing to cooling racks to cool completely. Once cool, you may peel off cupcake liners.

Sugar Cookie Pumpkin Pies will keep at room temperature for 2 days or in the refrigerator for up to 5.