We had a lovely chat with Erin Clarke, from @Wellplated on Instagram and author of “Well Plated” and her new book, “Well Plated Every Day.” Scroll down for Erin’s pumpkin gingerbread squares with spiced cream cheese frosting recipe.

Cookbook Signing Event Details

Join Erin at ModernWell in Minneapolis on 10/30, 7:00 pm-8:30 pm, for her book signing event!  The Well Plated Cookbook, Erin Clarke, and Lee Funke of Fit Foodie Finds!

Erin discusses her journey, from the influential blog Well Plated by Erin, to the creation of her popular cookbooks. You will sample one of Erin’s delicious recipes – and leave with a signed copy of Well Plated Everyday (Books provided by Valley Bookseller)

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Erin shared her Pumpkin gingerbread squares recipe from her new book, “Well Plated Everyday,” to give you a taste of the deliciousness in its pages.

Pumpkin gingerbread squares with spiced cream cheese frosting

Ingredients for the Cake

1/2 cup packed dark brown sugar

2 large eggs, at room temperature

3/4 cup pure pumpkin puree (not pumpkin pie filling)

1/2 cup canola oil, or melted and cooled coconut oil

1/4 cup unsulfured molasses (not blackstrap)

2 teaspoons ground cinnamon

11/4 teaspoons ground ginger

1/2 teaspoon unsweetened cocoa powder

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon kosher salt 1 small orange

1 cup all-purpose flour

1/2 cup white whole wheat flour or regular whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

Instructions For the Cake

Place a rack in the center of your oven and preheat to 350°F. Coat an 8 by 8-inch baking pan with nonstick spray. Line the pan with parchment paper so that two strips overhang opposite sides like handles.

In a large bowl, whisk together the brown sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin puree, oil, molasses, cinnamon, ginger, cocoa powder, nutmeg, cloves, and salt. Zest half of the orange directly into the bowl (about 1 teaspoon). Reserve the remaining orange to zest for the frosting. Whisk until smoothly combined.

Sprinkle the all-purpose flour, white whole wheat flour, baking powder, and baking soda over the top. Whisk until combined and smooth, stirring only as long as needed to incorporate all the ingredients.

Scrape the batter into the prepared pan and smooth the top. Gently tap the pan on the counter to remove any air bubbles. Bake the cake for 20 to 24 minutes, until it is puffed, the edges are starting to pull away from the pan, and a tester inserted into the center of the cake comes out clean. Use the parchment overhang to lift the cake onto a wire rack and let it cool completely.

While the cake cools, make the frosting: In the bowl of a stand mixer fitted recipe and ingredients continue

Ingredients For the Spiced Cream Cheese Frosting

6 ounces reduced-fat cream cheese, or Neufchâtel cheese, at room temperature

2 tablespoons unsalted butter, at room temperature

1 1/2 cups powdered sugar plus a few additional tablespoons as needed

1/2 teaspoon orange zest (use the same orange from the cake)

1/2 teaspoon pure vanilla extract

1/8 teaspoon ground cinnamon or pumpkin pie

Instructions for the frosting

With the paddle attachment or in a large mixing bowl with a hand mixer, beat together the cream cheese and butter at medium speed for 2 minutes or until very smooth and well combined. Add the powdered sugar, orange zest (zest from the reserved orange directly into the bowl), vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, until the powdered sugar is pretty incorporated. Increase the speed to high and pro tips beat until smooth, creamy, and fluffy, 1 to 2 minutes more. If you’d like a stiffer, sweeter frosting, add two tablespoons of powdered sugar until your desired consistency is reached. Spread the frosting on the cooled cake. For easier cutting, transfer to the refrigerator for 20 minutes to allow the frosting to set up (or go for it). Slice into squares of desired size and enjoy.

EPISODE TRANSCRIPT

Stephanie [00:00:16 ]:

Welcome to Dishing with Stephanie's dish, the podcast where we talk to cookbook authors and people obsessed with food generally. I am here today with Erin Clark. Erin is well plated on Instagram. She's also a best selling author of the well plated cookbook and the soon to be well plated everyday cookbook. You are gonna be having an event in the Twin Cities in Stillwater. I'm so excited for you.

Erin Clarke [00:00:42 ]:

I am thrilled as well. Can't wait. I worked to live, Yeah. Yes. So I lived in the Twin Cities at the very beginning of my career. I worked for Target, their corporate headquarters, so I just have a really big soft spot for the area, and I'm really looking forward to being back there again.

Stephanie [00:01:00 ]:

And do you live in Milwaukee now?

Erin Clarke [00:01:02 ]:

I live in Milwaukee now. Yes.

Stephanie [00:01:04 ]:

Okay. Because my family is all from Milwaukee, and I was looking on your Instagram. You make Milwaukee look more fun than I recall because we've been all over, like, the third ward, and you found some hidden gems that I was like, oh, she knows her way around here.

Erin Clarke [00:01:20 ]:

Yeah. I moved there about 10 years ago kicking and screaming because I married a Wisconsin boy and he's from Milwaukee, so we ended up back there. And I, like, I loved the city so much. I was like, I don't understand why I'm moving to still be cold and still be in the Midwest to this, like, random city. Minneapolis is great. And then I just fell in love with it. Like, it just has there it there's so much to do. The city has grown so much even just since I have been there.

Erin Clarke [00:01:46 ]:

We've got a great food scene. People are friendly. You're right on, like, Michigan. Like, it really has a lot going for it.

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Stephanie [00:01:52 ]:

Yeah. I really my family is in Delafield, but we go into Milwaukee and spend a couple days during the holidays and during the summer. I really like it. So, okay. Well, you're on the verge. Is has your new cookbook come out yet? I imagine it's already out.

Erin Clarke [00:02:08 ]:

No. It is t minus 11 days. Not that I'm counting. I am absolutely counting every single day. Okay. I just cannot I'm just so giddy. I, like, cannot wait for people to have it in their hands. You are gonna have a 100 recipes in the book, but will you,

Stephanie [00:02:20 ]:

like, get people that maybe aren't familiar with your profile kinda what your point of view is?

Erin Clarke [00:02:29 ]:

Absolutely. So I grew up cooking and baking with my grandmothers in Kansas, like pure Midwest comfort food. And then after I graduated college and started living on my own, I realized that I wasn't going to be able to live on grandma's cinnamon rolls and cakes that she taught me to make. So I needed to learn how to cook, and that was where I really started going to farmers markets, like, really just kinda discovering the beauty of eating seasonally, which I feel like we talk about very, you know, it's just so, like, a part of the conversation now. But for me back then, it really wasn't. Like, in my family, like, corn and potatoes are the primary vegetables. So, you know, so I was trying to explore markets, learn how to cook, but I found myself to do this, like, really missing my grandmother's cooking. So I would call my grammy and be like, hey.

Erin Clarke [00:03:18 ]:

Like, can you tell me about, like, your recipe for enchiladas? And she would, like, in detail, tell me on the phone while I was taking notes. And then I started to think like, okay. Well, you know, I'm learning to cook. I'm trying to feed myself well. Maybe I can make grammy's enchiladas, but let's just do a couple of little swaps, like, that could make it healthier. Let's try it with Greek yogurt instead of sour cream. Let's try a whole wheat tortilla. And then around that time, a friend had encouraged me to start a food blog, and I was like, what is a food blog? Like, I this is very, like, OG days, and I ended up posting the recipe, and I had a few friends from high school make it and love it.

Erin Clarke [00:03:57 ]:

And they're like, hey. Do you have any other recipes? And I was like, yeah. Like, I do. And so that it that just, you know, kinda sharing the lightened up versions of my grandmother