Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.Īs a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating. She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. Stand Mixer: A workhorse, I’d avoid a hand mixer here for the crumble if you can.ĩ×13 baking pan with Cover: Keeping this cake moist is important and this covered baking pan is great. Tools used in the making of this Pumpkin Crumb Cake:ĩ×13 pan: This allows for the signature square pieces, you can also make this in a Springform Pan.Ĭanned Pumpkin: I use my fresh made puree, but this is my go-to canned pumpkin. If using canned pumpkin, make sure you are not using pumpkin pie filling, it has added spices and sugars.If using fresh Pumpkin Puree be sure to strain it for at least 1-2 hours (directions in the puree post). ![]() Make sure you cover the cake when storing. Crumb cakes tend to dry out quickly if left uncovered.If you find the top is browning too much tent it with some foil.This is a tall cake, cooking lower for a longer period of time is better to ensure it is baked through.Keep it cold just until it is crumbled on top of the batter. If not chilled the butter will be too soft and the crumb will melt into more of a shell. The temperature of your crumb mixture is essential.Tips for making the perfect Pumpkin Crumb Cake: ![]() I will say Apple Crisp Crumb Cake is probably my favorite of the bunch, but I just REALLY love Apple Crisps! See: Legendary Apple Crisp Pie, Apple Crisp Cookies, Old-Fashioned Apple Crisp (Double the Crisp!) Looking for more breakfast cakes? Some failed versions? Carrot Crumb Cake (this needs more testing) along with fruitcake crumb cake. This pumpkin version (and an upcoming gingerbread version) were among my holiday favorites I tested. I’ve been testing holiday versions, fruity versions and more. Over the course of the last month I’ve been testing a handful of crumb cakes to share. Pumpkin Crumb Cake is the fall version of my absolute FAVORITE pal for my morning coffee, NY Crumb Coffee Cake. Pumpkin Crumb Cake with NY Style Crumb Topping ![]() Pumpkin Crumb Cake with a New York Bakery Style giant brown sugar crumble topping is a fall bakery treat you’ll enjoy for breakfasts all winter long.
0 Comments
Leave a Reply. |