Dorie gave the keynote speaker address and for 45 minutes she had the entire room charmed. Her message was one of collaboration and building community.
Dorie spoke of her 11 cookbooks and her experiences working with other great chefs like Julia Child and Paul Hermes.
She spoke of her long career trying to make her life as a secretary, a teacher, a grant writer, a wife, a mother, a writer and a TV producer. The road to her wonderful life in Paris was filled with hard work and sometimes, very little pay. She was tenacious in building her dream and she always said yes to projects.
Her words inspired us, her honesty touched us and her charm was infectious.
Dorie left us with a few words of wisdom: “Say yes and follow your dream”.
I made these muffins from Dorie’s book Baking From My Home to Yours before coming to the conference. As always, her recipes are accurate and the results are delicious.
Makes 12 medium sized muffins
2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
¾ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. freshly grated nutmeg
Pinch ground allspice
1 stick unsalted butter, at room temperature
½ cup sugar
¼ cup light brown sugar
2 large eggs
½ tsp. pure vanilla extract
¾ cup canned unsweetened pumpkin puree
¼ cup buttermilk
½ cup moist, plump golden raisins
½ cup chopped pecans or walnuts
½ cup unsalted raw sunflower seeds for topping
Center a rack in the oven and preheat to 400 degrees F. Butter or spry 12 molds in regular-sized muffin pan or fit molds with paper muffin cups. Place the muffin pan on a baking sheet.
Whisk together the flour, baking powder, baking soda, salt and spices.
In a stand mixer fit with a paddle attachment, beat the butter at medium speed until soft. Add both of the sugars and continue to beat until light a smooth.
One by one, add the eggs beating for one minute after the eggs are incorporated, then beat in the vanilla. Lower the mixer speed and mix in the pumpkin and buttermilk. Continuing at low speed, add the dry ingredients in a steady stream, mixing only until they disappear. Turn off the mixer and stir in the raisins and nuts using a rubber spatula.
Divide the batter evenly among the muffin cups and sprinkle each muffin with a few sunflowers seeds.
Bake for about 25 minutes, or until a thin knife into the centre of the muffins comes out clean. Transfer the pan and cool muffins for 5 minutes. Carefully remove the muffins from the molds and finish cooling on a rack.
Serve the muffins warm or at room temperature.
Cooks Note: If you want to kick these muffins up a notch, cut a small hole through the centre of the muffins from the top down and insert a squirt of cream cheese frosting using a pastry bag.
Recipe from Baking From My Home to Yours by Dorie Greenspan