|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!|
Archives for October 2012
|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.
This post has been linked up to these wonderful blogs!If you would like the recipe, click HERE
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.
|Banana Spice Cake|
- 4 ounces butter, softened
- 3/4 cup light brown sugar, firmly packed
- 1 large egg
- 2 to 3 bananas, mashed, about 3/4 cup
- 1/4 cup buttermilk or sour milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 scant teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
Frost with a cream cheese frosting or sprinkle with powdered sugar.
An easy and comforting Sausage and Peppers Roll that kids and adults love.
|Being a food blogger, I look at recipes all day and make a mental note to try the recipe. I read through the ingredient list and then go on my merry way. That is what I did with this recipe from Walking On Sunshine. After going to the market and starting to make this recipe, I noticed that I had forgotten three key ingredients, but that is the great thing about making this Sausage and Pepper Roll, you can use whatever ingredients you have on hand, you can do a meat and veggie and cheese combo or a veggie and cheese combo or a just plain cheese roll. I chose Hot Italian Sausage, Jack cheese, Parmesan Reggiano Cheese, Onions, Green Peppers combination. This was a dish that I will make again, next time I will do a veggie combo with cheese.|
- 1 Package of Hot Italian Sausage
- 1 Onion chopped
- 1 cup grated Jack and Parmigiano Reggiano Cheeses
- 1 package pizza dough
- 2 tablespoons Olive Oil
- In a skillet, brown sausage removed from casing. mash with a fork.
- Drain fat after meat is browned. Set aside in a bowl.
- Brown onions and bell pepper in 1 tablespoon of olive oil. Set aside after browned.
- Roll out pizza dough to make a large rectangle shape.
- Place sausage on pizza dough, place veggies on meat, place cheese on top of veggies.
- Roll the pizza dough, being careful not to tear dough.
- Brush Olive oil inside of Bundt pan.
- Carefully place roll in Bundt pan.
- Let rise for ½ hour, covered with a towel.
- Bake at 425 degrees for 30 minutes or until brown all over.
- Let set for 2 minutes before removing from pan. After flipping out of pan, let cool for a minute before slicing.
This recipe is inspired from Walking On Sunshine Food Blog.
The Great Nobodies Of Waldo County – PenBay Pilot. Click on the link to see a great article about my son! I am very proud! Nettie