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Sunday, October 28, 2012

Vegan Pumpkin Bread

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
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Sunday, October 21, 2012

Peanut Butter Cake with Chocolate Butter Cream Frosting < Sunday's With Joy>

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!

If you would like the recipe, click HERE

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Friday, October 19, 2012

PUMPKIN BLACK AND WHITE COOKIE < Sunday's With Joy >

 
We are having a magnificent fall, the weather has been cool at night and beautiful and sunny in the day. The colors of the leaves are at their peak, with vibrant oranges, yellows and reds. I just want to sit and admire the trees as I am hurried running errands. But today, I took a leisurely walk and enjoyed the smells of fall. The tide was low and calm and the trees looked perfect reflecting on the water's movement.

Neighbors are already decorating for Halloween. We decorate the day of Halloween to surprise our kids. That's my excuse, we aren't as organized as our neighbors. Pumpkins are abundant. Pumpkins, pumpkins, everywhere. Pumpkin pies, pumpkin cakes, pumpkin cocktails, pumpkin soup, I see it on Facebook, Pinterest and  Twitter.

Today, I made Pumpkin Black And White Cookies. I have never tried a Black And White Cookie, I have seen them before in the New York City bakeries, they are the size of my hand. But today I baked Joy The Baker's Recipe of Pumpkin Black and White Cookies. This is a soft cookie, with a wonderful chocolate and cinnamon glaze, hence the black and white. To get the recipe click HERE .

SWEET POTATO CHOCOLATE CHIP COOKIE < Sunday's With Joy >

 I have been baking sweet potato pies. We had a lovely Pie Festival here in our little town in Maine. I won the MOST BEAUTIFUL PIE CONTEST with my Raspberry Peach Pie Crumble last year and I was asked to donate a pie for the auction this year. My pie was sold at auction for $35.00, can you believe it?? I was shocked! I hope the buyer really enjoys their sweet potato pie a LOT!! Since I keep using up the sweet potatoes for baking and cooking, I am a bit behind in posting JOY THE BAKER'S Sweet Potato Chocolate Chip Cookie post. This is a delicious cookie, I think it is more like a muffin cookie, a flatter muffin. I really like the combination of chocolate and sweet potato for a cookie, it's really quite brilliant. If you would like the RECIPE, CLICK HERE.
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Wednesday, October 17, 2012

Banana Spice Cake

When I was a little girl, my favorite cake to bake was a Spice Cake. I thought it sounded so fancy, with lots of  exotic spices. Of course I baked a lot of cakes using cake mixes, it was easy for me to do by myself, add water, oil and an egg. 20 minutes later, you have a cake! Miracle of miracles. I haven't thought about spice cakes in years. But today, something just triggered that memory as I was looking at my very ripe bananas. BANANA SPICE CAKE....this tiny little girl's voice said to my brain! It has been rainy and cold and when it is rainy and cold, baking is my emotional therapy. It grounds me and makes me feel like all is well in my little world. The aroma of the spices bring me back 40 years. Wait 40 years? Yes, 40 years! It's time to make a Banana Spice Cake. This is long overdue. This cake is a tribute to the little girl who loved to bake cakes. This is a treat for me who loves to eat Banana Spice Cake! 
Cream butter and sugar with a hand mixer or a Kitchen Aid.
Mix dry ingredients and spices together.
Add mashed banana, milk,vanilla and eggs to butter sugar mixture.
Add dry ingredients to wet ingredients until flour mixture is completely wet. Bake in a greased pan for 25-30 minutes at 350 degrees . Let cake cool for 10 minutes before taking it out of the pan and placing it on a cooling rack. You can frost this cake if you like but I prefer to sift powdered sugar over the cake.
 
 
Banana Spice Cake

Ingredients:

  • 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

Preparation:

Heat oven to 350°. Grease and flour an 8- or 9-inch square pan. In a large mixing bowl with electric mixer, cream butter and brown sugar. Beat in egg, milk, vanilla, and mashed banana until blended. Combine remaining dry ingredients and spices. Stir the dry ingredients into the first mixture until moistened. Spread in prepared pan. Bake for 25 to 30 minutes, or until cake springs back when lightly touched with finger. 
Frost with a cream cheese frosting or sprinkle with powdered sugar. 
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Sunday, October 14, 2012

Sausage and Peppers Roll

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, Parmesano 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.
This recipe makes a very large roll in a bundt pan. About 14-16 slices.
 
 
 In a skillet, break up and mash Hot Italian Sausage with a fork, brown on medium heat. Drain fat after browned. Set aside in a bowl.
 In the same skillet, brown 1 chopped onion and 1 green pepper in 1 tablespoon of olive oil.
 Roll out pizza dough.
 Shred Jack and Parmesan Reggiano cheeses to make one cup.
 Add browned sausage on top of rolled out pizza dough, on top of the meat, add browned onions and peppers, add cheese on top of veggies. Roll up all ingredients length wise. Bring ends together. Carefully place in an oiled bundt pan. Let rise for 30 minutes.
 Roll up the sausage and pepper roll carefully.
 Bring ends together. Place in an oiled Bundt Pan.
 Looks perfect. Let cool for 2 minutes before taking out of Bundt Pan. Let cool for 1 minute before slicing. Perfect with a side salad and a glass of Chianti! Ciao Nettie
Sausage and Peppers Roll
Ingredients:
1 Package of Hot Italian Sausage
1 Onion chopped
! green pepper chopped
1 cup grated Jack and Parmigiano Reggiano Cheeses
1 package pizza dough
2 tablespoons Olive Oil
Directions:
  1. In a skillet, brown sausage removed from casing. mash with a fork. Drain fat after meat is browned. Set aside in a bowl.
  2. Brown onions and bell pepper in 1 tablespoon of olive oil. Set aside after browned.
  3. Roll out pizza dough to make a large rectangle shape.
  4. Place sausage on pizza dough, place veggies on meat, place cheese on top of veggies.
  5. Roll the pizza dough, being careful not to tear dough.
  6. Brush Olive oil inside of Bundt pan.
  7. Carefully place roll in Bundt pan.
  8. Let rise for 1/2 hour, covered with a towel.
  9. Bake at 425 degrees for 30 minutes or until brown all over.
  10. 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.
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Saturday, October 6, 2012

Knock Your Socks Off Brownies

KNOCK YOUR SOCKS OFF BROWNIES
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Thursday, October 4, 2012

Chicken Florentine Pasta

My oven hasn't been feeling up to par lately, so I have been making a lot recipes~ a lot of chicken recipes~ that call for sauteing with lots of veggies. This recipe comes from The Pioneer Woman Cooks, Chicken Florentine Pasta. I used lots of garlic, the MOORE the merrier, right? This is a delicious dish using fresh vegetables and chicken, very healthy and wonderful comfort food. This is my newest favorite pasta dish. I love it so much, I am making it again this weekend. I love these types of recipes that are simple and delicious, you can't go wrong!
 

Ingredients

  • 1 pound Ruffles Pasta
  • 4 whole Boneless, Skinless Chicken Breasts
  • Salt And Pepper, to taste
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 4 cloves Garlic, Minced
  • 3/4 cups Dry White Wine
  • 3/4 cups Low-sodium Broth, More If Needed
  • 1 bag Baby Spinach
  • 2 cups Grape Tomatoes, Halved Lengthwise
  • Parmesan Cheese, grated

Preparation Instructions

Cook pasta according to package directions in lightly salted water. Drain and set aside.
Cut chicken breasts into chunks and sprinkle on salt and pepper.
Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)
Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan and toss to combine.
Serve with extra Parmesan.
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