Pumpkin Bread Recipe Like most bakers, I become a little wrapped up in pumpkin during the fall months. Some may call it obsession, but I prefer the term adoration. Yep, I adore – wholeheartedly adore – pumpkin. If I’m completely honest, I love that gourd from January through December, but I definitely get a little preoccupied with this magical orange squash throughout October and November. I’m that weird chick at the grocery store with the cart full of pumpkin cans because I totally fear another shortage. One of the first recipes that I make every October is Pumpkin Bread. It fills the house with the most intoxicating aroma – that I swear needs to be bottled because I’d totally wear it as a perfume – although it may be a bit odd walking around smelling like a loaf of pumpkin bread, huh? This bread has an incredible texture that remains insanely moist for days. If you enjoyed this recipe, you may like...
8 Crafts Using Baby Food Jars A couple of weeks ago I shared with you a few recipes using leftover jar baby food. Now that all your baby food jars are empty here are a few baby food jar crafts that look pretty neat using the empty baby food jars. Baby Food Chandelier Halloween Votives Baby Night Lights Baby Food Jar Party Favors Personalized Tea Light Holders Snow Globes Soy Candle Place Cards Valentine Snow Globes Have you done any interesting crafts using baby food jars? (Visited 65 time, 65 visit today) Pear Honey and Walnut Upside-Down Cake This perfect autumn cake is a result of my makeover of an old family recipe, the one from a huge collection of Russian recipes I’m planning to publish someday one way or another. Feather-soft cardamom-spiced honey cake, sweet caramelized succulent pears, and crunchy walnuts sure make a memorable treat. The cake becomes out-of-this-world fantastic when served slightly warm with vanilla bean and honey ice cream. Makes one 10-inch round cake, about 12 servings For the topping: 4 tbsp (½ stick; 2 oz) unsalted butter½ cup packed light brown sugar¼ cup honey2 to 3 large ripe but firm Bosc pears, peeled, cored, and sliced vertically into 1/2-inch thick slices1 cup walnut halves and pieces, lightly toasted For the cake: 1 ½ cups all-purpose flour1 ½ tsp ground cardamom1 tsp baking soda ½ tsp salt½ cup sour cream, at room temperature1 tsp pure vanilla extract8 tbsp (1 stick; 4 oz) unsalted butter, at room temperature½ cup granulated sugar1/3 cup honey2 large eggs, at room temperature Make the topping:
Lucky Leaf Blueberry Coffee Cake I went to Camp Blogaway over the weekend, and to celebrate I baked a coffee cake! This year Luck Leaf sponsored* my trip to Camp Blogaway and asked me to create a new recipe perfect for a weekend in the mountains. Along with some fun items to give to some lucky campers – like muffin liners, pie carriers, samples of their Premium Fruit Pie Fillings, and funky retro timers – I brought this cake to share. This cake has a rustic, homemade look, and when you slice into the cake you fine layer upon layer of moist cinnamon cake, Lucky Leaf Premium Blueberry Pie Filling, and toasty flaked almonds. So, a HUGE thank you Lucky Leaf for sending me to camp. Lucky Leaf Blueberry Coffee Cake Author: Kelly Jaggers Recipe type: Dessert Prep time: Cook time: Total time: Serves: 12 Begin by mixing the topping. Spread half of the batter into the prepared pan, top with 1 can of Lucky Leaf Premium Blueberry Pie Filling and all of the sliced almonds. Enjoy! © 2013, Evil Shenanigans – Baking & Cooking Blog.
Capezzana Olive Oil and Orange Cakes I found this recipe in Nancy Silverton’s book who got it from the famous Italian olive oil production company – “Capezzana’s”. Apparently, it was old and cherished family recipe. The recipe calls for a lot of extra-virgin olive oil, and I mean – A LOT. But the only thing Nancy – I’m quoting her – “dared to change” was the size of the pan she used, or, to be correct – the pans, since she baked the cake batter in small tartlet pans instead of two 9” round pans. Adapted from the “Pastries from the La Brea Bakery” Makes 12 4-inch round cakes or 2 9-inch cakes Ingredients: Grated zest of 3 oranges1 ½ cups granulated sugar2 cups + 2 tbsp unbleached pastry flour1 tsp kosher salt½ tsp baking soda½ tsp baking powder1 ½ cups extra-virgin olive oil (the better the olive oil, the better the cake)1 ½ cups whole milk3 large eggs Preparation: Center an oven rack and preheat the oven to 350F. In a large bowl, rub together the orange zest and sugar until the sugar is moist and fragrant.
Cake Decorating Tip This is a tutorial to show you how to decorate a cake that makes you look pretty clever. The beauty of this method is that you can put anything you darn well want on a cake. Your kid likes a certain team and you don't trust Stuffmart Bakery? No problemo. All you need is a picture off the webz (or a coloring book page, or a drawing you did yourself) and you can make any design you want. In this case, Gater wanted a "Dora/Princess" cake. First, bake your cake and let it cool thoroughly. Make your icing; a buttercream made with butter is best. *When you make your icing, you will want to sift the powdered sugar and mix the icing up quickly so you don't get lumps. Ice your cake. Print out a coloring page, and make sure it is the right size for the top of your cake. It is a good idea at this stage to decide how many colors you want to use in your finished design. Trim your coloring page, and tape it to the back side of a flat piece of glass. Mix up the colors you will need for your design.
Grilled Avocado with Strawberry-Mango Salsa Recipe at Epicurious yield Makes 4 servings Editor's note: This recipe was included with two others from our roundup of great cookbooks for Dad. There are more than 80 varieties of the avocado fruit, with the Hass variety responsible for 85 percent of production. Preparation 1. 2. 3. 4. 5. Tip: Do not store unripe fruit in the refrigerator. Calories589 Carbohydrates55 g (18%) Fat44 g (67%) Protein5 g (11%) Saturated Fat6 g (31%) Sodium18 mg (1%) Polyunsaturated Fat5 g Fiber16 g (65%) Monounsaturated Fat30 g Cholesterol0 Reviews write your own review My husband and I really liked this salad. More Recipes from Bon Appétit
Peach Blueberry Cake This recipe has so much potential. And I so badly want to rave about it. I mean, I have been snacking on it morning and night for the past two days. But something, I must confess, is not quite right. This recipe appeared in the August 2005 issue of Gourmet. If you care to hear what other people think of the recipe, you can read the 143 reviews posted on Epicurious. We've received some letters from readers complaining about a burned crust when making the peach blueberry cake, so we ran through the recipe two more times. A burnt crust was precisely the problem I ran into. When I bake this cake again — which I am determined to do before summer is over — I will bake it for one hour and see if that improves the texture of the crust, which in addition to being slightly burnt tasted slightly dry. For all of you bakers out there, any suggestions? Cake just before entering the oven: Cake after resting for 20 minutes out of the oven: Peach Blueberry CakeServes 8 1. 2. 3. 4.
Crock Pot Monkey Bread Pac-Man as an action film April 05, 2012, 3:48 PM — Fun video of the day if you're a fan of video games; the folks at Steelhouse Digital have created a fan film honoring everyone's favorite yellow beast that eats power pellets and chases ghosts. Yes, Pac-Man gets his own "movie", and it's definitely cooler than the Super Mario Brothers movie: Be sure to visit the Project Yellow Sphere official movie page for more fun. Orange-and-Ricotta Pound Cake & A Few Gift Ideas As five of us celebrated a quiet Thanksgiving down here in Virginia, the rest of my family journeyed north to Vermont to the shores of Lake Champlain for a wild gathering with my aunt and uncle. Upon returning, my mother gave me the full report: Of course, the turkey, which she had prepared, was over-cooked, gross and inedible but roasted Jerusalem artichokes saved the occasion as well as an orange-and-ricotta pound cake that her sister prepared twice during their five-day visit. I had to make the cake immediately. My mother was right. Flavored with orange zest and orange (or almond) liqueur, this incredibly tasty and moist — thanks to a generous amount of ricotta cheese — pound cake is the perfect treat, a particularly nice afternoon snack with a cup of tea, to have on hand this time of year. It would make a lovely gift as well. Orange-Ricotta Loaf Source: Giada De Laurentiis Yield = one 9x5x3-inch loaf or three mini loaves Confectioners’ sugar, for dusting (optional) 1. 2. 3. Gift Ideas