Wednesday, November 2, 2011
I am back from my “babymoon” and very relaxed. I have lots to write about from there. But first I have to share this fabulous Pumpkin Bread recipe. I hate to cook baked good with oil but since I have been a pumpkin fanatic this season I decided to try this recipe for pumpkin Bread that is with oil from Alexandra’s Kitchen. WOW! That is all I have to say. This is definitely the best pumpkin bread I have had. It is spicy, lots of pumpkin taste and very very moist. I have another pumpkin bread recipe that I made here which is with butter instead of oil and with raisins and walnuts and it is delicious but this one here today does beat it with moister.
I have made this recipe a few times now, I have tried with without frosting and with whole wheat flour. I recommend the bread with all purpose flour, using whole wheat makes it much dyer and not as tasty. Also if you want to be decadent add the frosting.
I hope everyone had a great Halloween I can’t believe it is already November.
Adapted from: Alexandra’s Kitchen
Yields: 2 standard loafs | Prep Time: 20 minutes | Bake Time: 60 minutes
2 cup sugar
1 cup canola oil
16 oz. canned pumpkin (not pie filling)
3/4 cup water
3 cup flour
2 tsp baking soda
1/2 tsp table salt
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp allspice
Preheat oven to 350ºF. Grease loaf pans with butter. Using a mixer beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.
Whisk together the flour, baking soda, salt, cinnamon, clove, nutmeg, and allspice. Add to the mixer and mix only until just incorporated. Pour batter into prepared pans.
Bake for about an hour (mine took 1 hour 15 minutes) but start checking for doneness after 45 minutes — the loaves are done when center springs back when touched.
6 oz cream cheese, at room temperature
3 tbsp unsalted butter, at room temperature
1/4 tsp Boyajian Natural Maple Flavor
1/2 tsp pure vanilla extract
2 cups sifted confectioners’ sugar
In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.
Spread the breads with the Maple Frosting.
One Year Ago: Pumpkin Pie Bars
Monday, October 24, 2011
This is my new favorite apple cake. I am a reader of Söta Saker which is a Swedish baking blog written by Theresia. It’s a fabulous blog and I found this recipe there. Theresia has a baking cookbook out in Sweden as well. She swore that she has tried all kinds of apple cakes, pies etc. and this one was the best she has ever had. I had to try it. And I have made it twice already. Huge hit and I love it. The cake is a in-between of a pie and a crisp. The great part about this cake is that it is very easy to make and only takes about 30 minutes in the oven.
While I am writing this I am also away on my “babymoon,” a new word I just learned a few weeks ago. I am in Hawaii, so this is my view most of the day. If you are ever here i wrote this post last year about the best place to eat in Kona, Hawaii.
Hope everyone is enjoying their October and you have to try to make this apple cake. This cake goes very well with some vanilla ice cream.
If you have a favorite apple dessert please link it in the comment section.
Adapted from: Söta Saker
Yields: 6 servings | Prep Time: 20 minutes | Bake Time: 30 minutes
4 medium sized granny smith apples
2 tbsp brown sugar
1 tsp vanilla extract
1 tsp cinnamon
9 tbsp (125g) room temperature butter
½ cup and 2 tbsp (150 ml) sugar
3/4 cups and 2 tbsp (200 ml) all purpose flour
3/4 tsp baking powder
Turn your on 400F.
Peel the apples and cut into ½ inch slices. In a bowl mix the apple slices with the brown sugar, vanilla and cinnamon. Butter a 9” pie form and place the apples in the form flat so they all fit nicely.
In a mixer add the butter, sugar and blend, then add the baking powder and flour and mix. Remove the dough and place in the refrigerator for about 15-30 minutes. Then remove and roll out the dough big enough to cover the whole pie form just like a blanket, You want to cover it end to end but it is ok if you have a few holes. Put into a 400F for 30 minutes.
Serve with vanilla ice cream.
One Year Ago: Pumpkin Brownies
Sunday, October 16, 2011
I went to the store and saw a bunch of cranberries and pumpkins and I couldn’t decide what to get – I have been eating tons of pumpkin so I guess it was time to switch to cranberries. And what could not be a better things to start with than a cranberry bread.
You can use dried or frozen cranberries for this recipe, you can also use orange juice instead or orange peel. I decided to go with lemon since I wanted it a little more tart.
If you are using a food processor to chop your nuts and cranberries make sure you only pulse a few times. I would recommend chopping by hand.
This bread is fantastic, tangy, slightly sweet bread, lemony, with a occasional explosions of cranberry tartness, with some crunchy walnuts.
Adapted from: Simply Recipes
Yields: 1 loaf of bread | Prep Time: 20 minutes | Bake Time: 60 minutes
1 cup all purpose flour
1 cup whole wheat flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup coarsely chopped walnuts
1 cup chopped cranberries
3/4 cup cranberry juice
1/4 cup butter, melted
1 egg, beaten
1 Tbsp grated lemon peel
1 tsp vanilla extract
Pre-heat oven to 350°F.
Mix the flour, baking powder, baking soda, and salt in a large mixing bowl. Add the chopped cranberries and walnuts to coat with the flour mixture.
Mix together cranberry, sugar, butter, egg, vanilla and lemon peel. Add to flour, cranberry, nut mixture and stir with a wooden spoon until just blended.
Pour into a greased 9×5 or 8×4 loaf pan. Bake at 350°F for 55 to 60 minutes or until done (a toothpick inserted into the center comes out clean).
Cool in pan for 10 minutes. Remove from pan and cool on a wire rack.
One Year Ago: Thai Curry Squash Soup
Monday, October 10, 2011
It is fall and this year I have been just baking away with pumpkin. I love the stuff, I never used to but that changed a few years ago. This Pumpkin Pie Snickerdoodle Bar recipe is delicious. The bottom layer is like a blondie brownie and then covered by a layer of pumpkin pie filling. Sprinkled with a cinnamon sugar on top and baked into a delicious bar with white chocolate on top. But the bar is even better the day after. Great recipe for those that want something different to pumpkin pie.
It was time for another Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Megan’s Cookin which is written by Megan who lives in northern California. Megan loves to cook and makes everything from amazing cakes to delicious looking Filet Mignon with Cognac Sauce. I also really enjoy reading about her wine pairing parties. If you haven’t been to her food blog check it out. This Pumpkin Pie Snickerdoodle Bar recipe was a huge hit and Megan has many more pumpkin recipes as well.
Pumpkin Pie Snickerdoodle Bars
Yields: 9×13 inch pan | Prep Time: 20 minutes | Bakes Time: 40 minutes
Adapted from: Megan’s Cookin
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tbsp vanilla
Pumpkin Pie Spice (2 tsp)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp nutmeg
Pumpkin Pie Layer
1 cup all-purpose flour
1 cup white sugar
½ cup butter (1 stick butter) at room temperature
1 tsp baking powder
1 tsp salt
1 tsp pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups (16 oz) canned pumpkin
2 tbsp white sugar
2 tsp ground cinnamon
1 oz white chocolate, chopped
1/4 teaspoon pumpkin pie spice
Preheat oven to 350F. Lightly grease a 9×13 inch pan and lay a piece of parchment paper across the pan, so that it extends the pan slightly. The parchment paper is an optional step, but it will make it easier to get the bars out later.
To make snickerdoodle layer – Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be thick just like cookie dough).
To make pumpkin pie spice – Mix all the spices and set aside.
To make pumpkin pie filling – In a mixer bowl (you can use the same one you used to make the snickerdoodle batter) with a paddle attachment, mix together butter and sugar. Add the rest of the ingredients and mix until well combined. This layer will be less thick and more pourable. Pour over the snickerdoodle layer, smoothing out the top.
Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake for 30-40 minutes or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely (about an hour). They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm.
After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power, 15 seconds at a time. When it’s completely melted, add the pumpkin pie spice and mix (or knead if using a zip lock bag). Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.
Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars. Store in a covered container.
One Year Ago: Asparagus Soup with Bacon
Friday, September 30, 2011
October is almost here and i am starting to think of Pumpkin. It used to be i hated pumpkin, but i still have no idea why but one day i just seemed to like it and now i love it. I have no idea why. It was time for me to start the season with a Pumpkin Bread and i found this amazing Chocolate Chip Pumpkin Bread. It’s simple, very pumpkiny, spciy and just tasty. All the flavors come out perfectly in this bread. Even the frosting is spiced up. You will not be dissapointed with this recipe.
Looking for other pumpkin or squash ideas for October? Here is a short list of my favorites:
What are some of your favorite pumpkin recipes? Please share a link with me in the comment.
Chocolate Chip Pumpkin Bread
Adapted from: Horizon Dairy
Yields: 1 Loaf | Prep Time: 25 Minutes | Bake Time: 65 – 75 Minutes
1 3/4 cups unbleached flour (you may substitute up to 3/4 cup whole wheat flour)
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp cloves
1/2 cup Horizon Organic unsalted butter
3/4 cup sugar
2 large Horizon Organic eggs
1 cup canned pumpkin (not pumpkin pie filling)
3/4 cup semisweet chocolate chips
1/2 cup powdered sugar
1/8 tsp nutmeg
1/8 tsp cinnamon
1-2 tsp Horizon Organic milk
Preheat oven to 350 degrees. Butter and flour one 9×5-inch loaf pan. In a medium bowl, sift together flour, soda, salt and spices. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until well combined. Add flour mixture alternately with pumpkin, mixing well between each addition. Stir in chocolate chips. Spread batter into prepared pan and bake for 65-75 minutes, until loaf feels firm and springy when pressed in the center and a tester inserted comes out clean (except for melted chocolate chips). Cool in pan for 15 minutes then remove from pan and cool on a wire rack. To prepare glaze, sift powdered sugar with nutmeg and cinnamon in a small bowl. Add milk until mixture is thin enough to drizzle. Pour glaze over cool bread. Bread will keep well wrapped at room temperature for two days, in the refrigerator for five days, or in the freezer for up to four months.
One Year Ago: Pumpkin Cupcakes with Maple Frosting
Thursday, September 29, 2011
I love granola bars and energy bars but even better No Bake Energy Bars. This adapted recipe comes from Jessica Seinfeld. Not only does she have a great food blog but she has some great cookbooks especially for families with kids. Jessica finds ways to make ordinary foods extraordinary by loading them up with healthy ingredients, such as pureed vegetables and fruits. She also uses healthy ingredients that you can add to make everyday food even better by adding whole grains to baked goods and boosts sweetness without a lot of sugar.
For example I have made these Maple Spice Muffins that have no sugar in them, they have whole grains and they are 198 calories per muffin. You would never have guessed. In some of her other recipes she has for example sweet potato puree in her Oatmeal Raisin Cookies and Cauliflower Puree in Lemon Bars. So imaginative. I think every family should have this cookbook.
Today I am doing her No Bake Energy Bards. These energy bars are great for an on the go snack and they’re packed with all things good: vitamins, minerals, protein and fiber. They are great for kids and adults snacks and best of all they are No Bake.
Share how you get your kids to eat healthy food below for a chance to win a $500 Mom’s Getaway Spa Day from BlogFrog in the conversation below.
No Bake Energy Bars
Adapted from: Jessica Seinfeld
Yields: 14 bars | Prep time: 10 minutes | Cool Time: 30 minutes
¾ cup raw almonds
1 ¼ cups rice puffs
1 cup old fashioned rolled oats
¼ cup unsweetened finely shredded coconut
¼ cup flax meal
½ cup brown rice syrup
6 tbsp almond butter
½ cup raisins
Spray an 8- by 8-inch baking pan with cooking spray. Line the bottom of the pan with parchment paper, leaving an overhang on two sides.
Place the almonds in the bowl of a food processor and pulse until evenly chopped. Transfer to a large bowl and combine with the rice puffs, oats, coconut, flax meal, and raisins.
In a small saucepan over medium heat, combine the rice syrup and almond butter and cook 2 to 3 minutes, stirring, until melted and creamy. Pour over the oat mixture and stir until well combined. Press evenly into the prepared pan and let cool completely (about 30 minutes). Grab the ends of the parchment and lift onto a cutting board. Slice into bars.
One Year Ago: Honey Ice Cream
Want to exchange more healthy snacks ideas, money saving tips and back to school shopping advice with other moms? Visit the Horizon® Healthy Families Back to School Community!
This is a sponsored conversation written by me on behalf of Horizon. The opinions expressed by me do not necessarily reflect the view of the Horizon Organic brand.
Monday, September 26, 2011
I was going to a 10 year old Birthday party and wanted to bring something sweet. I found this recipe for Double Chocolate Fudge Cupcakes and thought they would be perfect and they were. These are a chocolate lover’s dessert. Not only are the cupcakes moist, fudgy and delicious but when you add the frosting it a double whammy. Awesome cupcakes, they taste like brownies with frosting!
This is the Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Lick That Spoon which is written by Louise. Louise lives in Australia and is a mother, housewife and loves to bake. Her blog is adorable and some awesome recipes. But since I needed a birthday dessert I knew what I was looking for.
Double Chocolate Fudge Cupcakes
Adapted from: Lick That Spoon
Yields: 15 cupcakes | Prep Time: 20 minutes | Bake Time: 20 minutes
500g (2 cups 2 tbsp) Organic Horizon Dairy butter
2/3 cup cocoa powder
4 Organic Large Horizon Dairy eggs
1 tsp vanilla
1 1/2 cups caster sugar
1 cup plain flour
½ tsp of baking powder
1 cup chocolate chips
Preheat oven to 350 F.
Melt the butter and the sugar in a saucepan and stir. Sift flour, baking powder and cocoa into a bowl. Pour the butter mixture, eggs, and vanilla into the flour mixture and combine thoroughly. Add the chocolate chips and stir through. Spoon the mixture into a buttered and floured muffin tray (alternatively muffin cases) and cook for 20 minutes or until firm. Leave to cool for 10 minutes before removing. Top with a chocolate buttercream frosting.
Chocolate Buttercream Frosting
Adapted from: Brown Eyed Baker
Yields: Enough to frost 12 cupcakes | Prep Time: 15 minutes
1 cup (8 ounces) Organic Horizon Dairy unsalted butter, at room temperature
2½ cups powdered sugar
1 tsp vanilla extract
4 ounces semisweet or bittersweet chocolate, melted and cooled
Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate.
You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.
One Year Ago: Harira – Moroccan lamb and lentil soup
Monday, September 19, 2011
Shortbread cookies are always great to have around. Just sweet enough to have for dessert or a snack and not feel too guilty. This shortbread recipe i have made several times and i use 1/2 of he sugar that was originally asked for and also to make it more interesting and give it more texture i add almond meal which gives it a great flavor and texture. If these are not sweet enough, you can always dip them in chocolate.
Today I also have some exciting news to share —– I am pregnant and having a GIRL! It is my first so I am very excited. The due date is in February 2012. I have been feeling great, no nausea at all and now in the second trimester i have my energy back so things are just great. Will keep you up to date as things progress, just very excited to share this news with you.
Adapted from: Ina Garten
Yields: 20 cookies | Prep Time: 15 min | Cook Time: 30 minutes
¾ pound unsalted butter, at room temperature
½ cup sugar, plus extra for sprinkling
1 tsp pure vanilla extract
1 1/2 cups almond meal
2 cups all-purpose flour
¼ tsp salt
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1/2 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour; almond meal and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
One Year Ago: Pumpkin Bread
Sunday, September 11, 2011
This Rustic Peach Tart is my kind of dessert – dough with some sweet fruit. Simple, not too sweet and delicious.
I had tons of peaches in my refrigerator and needed to find something to make. I found this recipe from Melissa Harfield and knew this was my kind of recipe. It is very easy and it tastes awesome. My peaches were very ripe and sweet so I removed most of the sugar from the original recipe and it was still very sweet enough. I would not add any more sugar. For sweet fruit, if you are using tart fruit then more sugar would be good.
This was a perfect dessert for the end of the summer, Seattle had 90F this weekend with clear blue skies – I am sure it was the last until next year.
Rustic Peach Tart
Adapted from: Melissa Harfield
Yields: 6 | Prep time: 20 min | Cook time: 20 min
1 tbsp all purpose flour, plus more for dusting
1 package of puff pastry thawed
2 tbsp sugar
2 tbsp cream cheese, the spreadable kind. Stir it up well so it’s very easy to spread
4 large peaches, pitted and sliced thinly
2 tbsp of orange marmalade, warmed and liquified
½ tsp salt
Preheat oven to 425F
Roll the pastry out on a lightly floured work surface to a 12 x 14 inch rectangle. Trim the edges to make them even if you want or leave as is.
Place the pastry on a parchment lined baking sheet. Use a sharp paring knife to score the dough to form a 1 inch border. Use a fork to prick the dough inside the border every 1/2 inch.
Sprinkle the border with 1 tbsp of sugar. Refrigerate until slightly firm, about 10 minutes (you can leave it in the fridge up to a day, covered with plastic wrap)
Bake chilled dough until puffed and golden brown, 10 – 15 minutes.
Meanwhile, in a large bowl, gently toss peach slices with 1 tbsp of flour and the remaining 1 tbsp of sugar and salt.
Remove baked pastry from oven when it’s puffed and golden brown and, with a fork, press dough inside border to make it level. Spread, very carefully, the cream cheese in a thin layer inside the border.
Arrange the fruit and its mixture either in rows on top of the pastry or, for a more haphazard look, pile it on top and then spread it out with your hands until even.
Bake, loosely tented with foil, until fruit has softened. This takes about 20 minutes depending on your oven so check it regularly from 10 minutes on. Remove from oven.
Brush the tart border and the fruit with the warm marmalade and turn the oven to broil and let it cook for another minute – just long enough to get a nice caramelized glaze but not long enough to burn.
Let cool to room temperature, about 20 minutes. Cut into pieces and serve.
A Year Ago: Peach Shortbread
Wednesday, September 7, 2011
I hope everyone had a fabulous summer – here in Seattle summer is still going strong and when it is warm i crave this chicken pasta salad. This salad is great any time of the year and a perfect entree especially when you are craving a solid salad for dinner. I have been doing this salad for years and never get tired of it. I got it years ago from a Swedish magazine but it was so long ago i have no idea what magazine i just know the recipe in my head.
The dressing is light and refreshing and the salad is not too filling but just perfect with the chicken and the pasta. Sometimes i mix it up and use shrimp instead of chicken and sometimes i even just omit the lettuce.
Chicken Pasta Salad
Yields: 4 people | Cook Time: 40 minutes
7 oz (250g) grilled chicken
14 oz (400g) pasta your choice of shape
1 yellow pepper chopped into 1” squares
1 red pepper paprika chopped into 1” squares
1 English cucumber
1 cup of cherry tomatoes
1 full head of romaine lettuce
2 tbsp parmesan cheese
2 tbsp pie nuts
1 egg yolk
1/2 lemon juice
1 tsp vinegar
7 tbsp (1 dl) oliv olj
Prepare your chicken to your liking. I usually take chicken breast marinate them in some garlic, olive oil, salt and pepper and bake them in the oven. I have also just chooped up chicken breast and fried it on the frying pan with garlic, olive oil and salt and pepper. Let it cool.
Prepare your pasta and also let it cool.
Start preparing all your vegetables yellow pepper, red pepper, cherry tomateos, and English cucumber and chop them up and put them into your salad bowl.
Boil water and place your egg in boiling water for 2 minutes and then use that egg yolk for your dressing so you are not using raw egg.
In a food processor put your egg yolk in there, your parmesan cheese, pie nuts, lemon juice, vinegar and salt and pepper. Then pules a few times. Add your olive oil a little at a time and pulse. Taste for more salt and pepper.
Stop here unless you are serving right away. If you serving right away. Clean your romain lettuce and put it with your vegetables. Once the pasta and chicken has cooled add them to the salad and then dress with the dressing and mix.
Server right away.
One Year Ago: Peach Tartlette