Monday, September 24, 2012
Fall! Pumpkin! Fall! Pumpkin! When fall arrives all i can think of are pumpkins and soup. Which is pretty funny cause i used to HATE pumpkin, only a few years ago did i start liking it and now i am totally addicted to it. The other thing i like about fall is eating lots of soup, there is nothing like having a good soup for dinner.
But the other side of fall that i dread is the shorter days, and then winter comes and i hate the cold. When spring comes i can’t wait for summer.
But fall is here now and it’s pumpkin time and this Spiced Pumpkin Cake is aaaaamaaazing!. Me neighbor made this cake for me last year during a dinner party and she said it was a pumpkin cake with a lemon glaze. Hmm, pumpkin and lemon? I had no idea how well those two go together. It is a great combination. Just like Pumpkin and Mint (i know weird huh), but these Pumpkin Mint Chocolate Chip Cookies are some of my favorites!
If you have a favorite pumpkin recipe, please share in the comment section.
Spiced Pumpkin Cake
Yield: Serves 12
Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 4 hours
1 cup unsalted butter, at room temperature, plus more for the pan
3 cups all-purpose flour, spooned and leveled, plus more for the pan
5 tsp pumpkin pie spice (recipe below)
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 ½ cups granulated sugar
3 large eggs
1 15-ounce can pumpkin puree (1 1/2 cups)
½ cup whole milk
¼ cup molasses
1 ¼ cups confectioners’ sugar
2 tbsp fresh lemon juice
Pumpkin Pie Spice (6 tsp)
3 tsp ground cinnamon
1 1/2 tsp ground ginger
3/4 tsp allspice
3/4 tsp nutmeg
Heat oven to 350° F. Butter and flour a 12-cup bundt pan.
In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
Using an electric mixer, beat the butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes.
Beat in the eggs, one at a time. Beat in the pumpkin puree, milk, and molasses (the mixture may appear curdled).
Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not overmix).
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
In a bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle over the cake.
Let set before serving.
One Year Ago: Double Chocolate Fudge Cupcakes
Two Years Ago: Harira – Mooccan lamb and lentil soup
Tuesday, September 18, 2012
It is time to try a few new different fall desserts. You know Thanksgiving is around the corner and i wanted to try something new, I came across these Pecan Shortbread Squares and they are fantastic. If you’re a fan of Pecan Pie you will love these. The bottom is a buttery shortbread crust and the top is a rich caramel-pecan topping. This would be a great alternative to Pecan Pie but it also just a delicious every day treat.
The other great thing is that these are very easy to make, i always enjoy easy.
Monday, September 10, 2012
This weekend was probably the last few days of summer in Seattle, and i wanted to take advantage of that so i decided to have a little BBQ with some friends. My good friend Penny bought this Plum and Mascarpone Pie to the party, with plums from her back yard. Not only did the pie look good but it was delicious, she left me with the recipe so i could share it. It was sweet, little tangy, and creamy. So good and refreshing.
Some of the other awesome things we had were chicken and beef kebabs, quinoa tabbouleh, potato salad, honeydew and arugula salad, it was so good and delicious. The best part is we sat outside and ate, the weather was gorgeous, kids and dogs running around. It was a great time.
Monday, September 3, 2012
I love cabbage but not cabbage dowsed with mayo, every time I make a cabbage slaw I make Swedish Pizza Salad which I just love. When I saw this recipe I knew I had to try it out. It’s the same concept of fresh cabbage with oil and vinegar but with an Asian twist to it, with carrots, cucumber and mint. Minty Asian Coleslaw is very refreshing and I just loved it. It’s a keeper recipe and just perfect for this Labor Day weekend. So if you are having a BBQ and still looking for a salad, this might just be perfect.
Thursday, August 30, 2012
Today there is a lot happening. Little over a month ago I had the New Grand Opening of my store Splendid Avenue with my partner Monika and the store is doing really well, and the best of all we are having a blast working together.
To celebrate we are offering a 20% discount on ALL merchandise available in our store – Splendid Avenue.
We have lots of new things!
Sunday, August 26, 2012
Like any true Swede I go bananas this time of the year and just want to spend hours of valuable time hunting for yellow, heavenly tasting chanterelle mushrooms. Chanterelles are my favorite mushroom, just simply grilled with butter and salt and i start drooling.
Today’s post is part of World on a plate, which is a blogging cultural exchange. On the last Sunday of the month, bloggers from all over the world get together to interpret a food through the lens of their home country cooking. Each blogger will produce a wonderful dish featuring the food chosen that is typical of her/his home country and will tell us a bit about the dish. This month the theme is stuffed vegetable.
Monday, August 20, 2012
Today I am so excited to be participating in a Lamb competition. I am 1 out of 10 bloggers in Seattle that is participating in Seattle’s best lamb recipe.
Voting starts on Friday, August 24th at Fans of Lamb site. (Don’t worry I will remind you again to start voting).
If one goes onto the second round (4 food blogger) you get to work with a famous local chef and prepare your lamb recipe for 100-150 people and then those folks will vote for the favorite recipe. Now that is exciting. What an event.
Well, this past week we all received a cut of meat and we didn’t know what kind of cut until we received it. Mine was an 8 lbs Leg of Lamb.
All week I had been thinking of how to prepare my lamb and I wanted to do it like I prepare my favorite ribs, which is slow cook them in the oven for 6-8 hours in 200F.
Well as it turns out it was 90 degrees in Seattle all week and most folks like myself do not have AC, and the last thing I wanted to do was have the oven on all day long in my already 85 degree house.
Wednesday, August 15, 2012
Are you running out of ideas of what to do with all those blueberries? There are blueberries everywhere, in the store, farmers market, in your garden maybe. Today I we are sharing 50 blueberry recipes from around the web.
From breakfast to dessert, here are 50 awesome recipes just for you!
Baked Brie with Blueberry Sauce – Recipe Girl
Cucumber, Mint & Blueberry Salsa – Budget Gourmet Mom
Blueberry Crumb Bars – Smitten Kitchen
Lemon Blueberry Bars – Two Peas & Their Pod
Lemon Blueberry Cheesecake Bars – Eats Well with Others
Blueberry Bagels – Brown Eyed Baker
Blueberry Baked French Toast – Pioneer Woman
Buttermilk Blueberry Breakfast Cake – Alexandra’s Kitchen
Blueberry Clafoutis – Closet Cooking
Blueberry Coconut Baked Steel Cut Oatmeal – Family Fresh Cooking
Blueberry Cream Cheese Fritters – Vanilla Sugar Blog
Blueberry Breakfast Cookies – Heather’s Dish
Blueberry & Cream Cheese stuffed French Toast – Creative Culinary
Blueberry Maple Drop Biscuits – Evil Shenanigans
Blueberry Pancakes – Smitten Kitchen
Blueberry Scones – Delishhh
Sunday, August 12, 2012
Blueberry Pie is my second favorite pie after Apple Pie, or they might just be equal. With all the blueberries around and the ones growing in my garden i just decided to make a pie. This recipe is a keeper.
If you follow all the steps to refrigerate the pie crust, it truly makes the perfect, flaky pie crust. Allowing the dough to rest helps relax any gluten that forms when you handle the dough. It also keeps the butter cold, which results in a flakier crust. But if you are in a rush the pie will still be good, the crust will just not be perfect.
Monday, August 6, 2012
Flank Steak is one of the cheaper meat cuts out there and kind of tricky to prepare. But when prepared well it is delicious. This is one of those recipes that is a keeper, I will make this over and over again.
To prepare your flank steak correctly you have to cook the steak medium to medium done; basically you just want the pink to be in the middle. And then you have to cut the flank against the grain or it might be tough. Flank steak has distinct lines in it. These long lines are fibers running through the meat, and they are difficult to chew through. These cuts of meat are usually sliced in a way that fibers are cut through. In this way, the meat becomes more tender and easy to eat. Slice the meat thinly at about 45 degree angle.