|Vegan Pumpkin Bread|
|This was supposed to be a weekend of catch up. But life doesn’t always work like that. Since there is a world record storm coming up this way, FRANKENSTORM, worst storm since 1938, that is a priority. So we have been buckling down, getting the generator ready, putting away boats, furniture, draining pipes, and I have been been baking up my own kind of storm. Since I used most of my flour last week, I cut this recipe for Vegan Pumpin Bread in half, unfortunately, because this is such a delicious moist pumpkin bread, no eggs, no dairy, perfect storm bread! The only ingredient that I switched was walnuts for pecans, still very good! If you would like the recipe for Vegan Pumpkin Bread, make sure to check out Joy the Baker Cookbook for so many amazing recipes including this one. Nettie This post has been linked up to these fabulous blogs!|
|Our grandson was born last night. Our sixth grandchild, Baby Ray. The sun is bursting from behind the clouds and I am thinking of you Baby Ray! Since we are miles away from our family and were not able to be at his birth, I baked him a BIRTH CAKE. Happy Birthday Baby Ray. We are so excited to meet you and hold you and kiss you, sweet baby boy.This week, our group Sunday’s With Joy, is baking up a Peanut Butter Cake. I have never baked a Peanut Butter Cake and I have been missing out! Peanut Butter is such a wonderful ingredient to bake with, it is dense and flavorful. I decided to make a Chocolate Butter Cream Frosting to go with the Peanut Butter Cake, kind of like a peanut butter cup, but even better!What a great choice, the peanut butter and the chocolate combination are just delicious. Not an overwhelming flavor, very subtle. A perfect birthday cake to celebrate the birth of Baby Ray!
Ingredients for Peanut Butter Birthday Cake:
Make the Peanut Butter Birthday Cake:
The Best Chocolate Buttercream Frosting
1 1/2 cup (3 sticks) unsalted butter, softened
1 cup cocoa powder
3/4 teaspoon salt
4 cups powdered sugar
2 teaspoons vanilla
1/4 cup milk
1 cup heavy cream
2/3 cup Ovaltine
Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream.
NOTES: Makes two 8 or 9″ cakes (or 24 cupcakes). Makes enough frosting for one 8 or 9″ 2-layer cake or 24 cupcakes. Cake will last, wrapped in the refrigerator, for up to 4 days. Frosting will last, in an airtight container, in the refrigerator for up to 7 days. I used all-natural, creamy salted peanut butter and added a teaspoon of vanilla to the cake.
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Pumpkin Black and White Cookies
components adapted from Martha Stewart’s Cookies, Smitten Kitchen, and Joy the Baker
2 3/4 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp kosher salt
1 1/2 tsp cinnamon
1 1/4 tsp ground ginger
3/4 tsp nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups light brown sugar, packed
2 large eggs, room temperature
1 1/2 cups pumpkin puree
3/4 cup evaporated milk
1 tsp vanilla
2 cups confectioners sugar
1/2 tsp vanilla
1 tbsp light corn syrup
2 tbsp hot water
4 oz semisweet chocolate, chopped
3 tbsp unsalted butter
1 tbsp light corn syrup
1/4 tsp cinnamon
preheat oven to 375. line a few baking sheets with parchment paper.
in a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together. in a bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. beat in the eggs until combined. with the mixer on low, add the pumpkin, evaporated milk, and vanilla and beat until well blended, about 2 minutes. keep the mixer on low and add the dry ingredients. beat until just combined.
transfer the batter to a pastry bag fitted with a round tip and pipe 2 inch rounds onto the prepared baking sheet, leaving about 1 1/2 inches between them. bake for 12 minutes, or until the tops of the cookies spring back when lightly pressed. let cool on wire racks.
for the vanilla glaze: whisk all ingredients in a bowl until smooth. with a small offset spatula or a knife, spread vanilla glaze on one half of every cookie. let dry a bit while you make chocolate glaze.
for the chocolate glaze: melt the chocolate and butter together in a double boiler (or you can use a microwave). whisk in the corn syrup and cinnamon until it’s glossy and smooth. frost the other halves of the cookies with the chocolate glaze and set them out for the glazes to firm up a bit.
they keep well covered at room temperature or in the fridge for a few days.
|This recipe comes from Joy The Baker Cookbook, 100 Simple and Comforting Recipes. I have changed the recipe a bit by adding a cup of blueberries for the filling, I just had to, I have a lot of blueberries still! For the topping, I also added a half cup of slivered roasted almonds and a half cup of unsweetened coconut. Apple crisps are just perfect like that, you can add whatever you have on hand, in this case I happen to have lots of almonds, pecans and coconut!|
|Last day to pick Paula Red’s and Ginger Gold’s. Just keep walking until you get to a fence, slim pickings but if you are persistent, you can find them!|
Baked Chili Cheese Fries
serves 3 people (about 1 potato per person)
adapted from Joy the Baker Cookbook
3 tablespoons cornstarch
1 1/2 tablespoons chili powder
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ancho chili powder
3 russet potatoes, peeled
2 tablespoons olive oil
2 teaspoons worcestershire sauce
2 tablespoons grill seasoning or dry barbecue rub (these often include salt)
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped scallions
Place a rack in the center of the oven and preheat oven to 425 degrees F. Line two baking sheets with parchment paper and spray with nonstick cooking spray.
In a small bowl, whisk together cornstarch, chili powder, red pepper flakes, garlic powder, cumin, and ancho chili powder. Set aside.
Rinse potatoes and peel with a vegetable peeler. You can leave some skin bits on the potatoes if you want to go for a more rustic fry. Using a sharp knife, slice a 1/4-inch piece off the potato lengthwise. This will give you a stable base to slice on. Rest the potato, cut side down, and slice potato into 1/4 to 3/8-inch planks.
Stack planks in piles 2 to 3 planks high, and slice lengthwise into 1/4 to 3/8-inch strips. And… you just cut French fries!!
In a medium bowl, toss the potato strips with olive oil, Worcestershire sauce, and grill seasoning or dry barbecue rub. Sprinkle the cornstarch mixture over the potato slices and use tongs to toss together, making sure that every potato is coated with a bit of cornstarch and seasoning.
Spread potatoes in a single layer across the prepared baking sheets. Bake for 30 to 40 minutes, removing the potatoes from the oven 2 or 3 times during baking to toss them together. Cook until potatoes are cooked through and brought to your desired crispiness. Remove from the oven, top with cheese and return to the oven for just a few minutes to melt the cheese. Remove and place onto a platter. Sprinkle with chives and serve immediately.
Hands down, apple pie is hubs all time favorite pie. If I were to make an apple pie every week for the rest of his life, he would be a very, very, happy man. But I don’t, why? Because variety is the spice of life and because I like to try new recipes all of the time! Get this, if I am happy, he is happy and when I make an Apple Crostata, he is way happy, no way, yes way! So when I came upon this new recipe from Joy the Baker, I thought to myself, self, hubs is going to be a happy guy. He actually said that this was better than apple pie…. I know, can you believe it? I can’t! Why is it better than apple pie? Because it’s your own personal apple pie, that no one can deny…. oh yeah! Sounds like a song…anyway, I made Joy the Baker’s Apple Crostata, eight Crostata’s to be exact and I think hubs ate six~ I can’t keep an eye on him all of time for goodness sake, he is a grown man and this is better than pie! Look out! Do yourself an incredible favor and if you haven’t already, get ye to a bookstore and get ye this wonderful cookbook, ye will be so happy that ye did. Ye Got It?? GREAT! Nettie
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