Wednesday, October 20, 2010
As I was making dinner in my kitchen, the other night, I happen to come across a recipe card, which I wrote about a year ago. I meant to send the hand-written recipe card to my mom, but then again that's what food blogs are for! Sorry mom. :) Anyways, here is the recipe. It's almost identical to the pumpkin bread recipe, but with dark chocolate chips. Yummy...
2 Cups Sugar
2 Cups fresh Pumpkin Puree or 1 can Pumpkin Puree
1 1/2 Cups Olive Oil
3 Cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 cups dark chocolate chips
Preheat the oven to 400 degrees.
Grease cupcake pan.
Mix eggs, pumpkin, sugar and oil in a large bowl.
In a seperate bowl sift in flour with baking soda, baking powder, cinnamon and salt.
Mix the egg mixture with the flour mixture and add dark chocolate chips.
With a large spoon, fill each opening in the cupcake pan with 3/4 of the pumpkin chip mixture.
Place into preheated oven and bake for 15-20 minutes, or until golden brown.
Sunday, October 17, 2010
Nothing is better then baking on a cold Sunday afternoon. After spending yesterday morning at All Seasons Pumpkin Patch in Cashton, Wisconsin, I decided that I needed to bake my Pie Pumpkin.
I found the recipe in my 1941 Boston Cooking School Cookbook, but decided to make some tweaks in the end. I used oil instead of butter, a few more eggs and lots of baking soda (to help the bread rise.) Nonetheless, it turned out great! Not too sweet and not too moist. Just perfect.
2 cups of fresh pumpkin puree (see Pie Pumpkin blog post for instructions) OR 1 can of pumpkin puree
¾ cup olive oil
2/3 cup water
1 ½ cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Stir the dry ingredients into the pumpkin mixture until just blended.
- Grease the loaf pans with olive oil.
- Pour mixture into the prepared pans.
- Bake for about 50 minutes in the preheated oven.
Wednesday, October 13, 2010
Level: Super Easy!
Deemed a popular beverage around the world , Glühwein (German), grzane wino(Polish) , vin brulé (Italian), vin chaud (French), Glögg (Swedish), Mulled Wine(English) is an excellent cure for pre-holiday fever. Typically it's consumed around Christmas time, but then again...it's October...and it's cold outside, so those seem like good enough reasons to whip up a batch.
1 large orange
3 cinnamon sticks
13 whole cloves
1/4 cup honey
1 bottle red wine (red table wine or a bottle of merlot)
- Gently zest the orange . When finished zesting, slice the orange.
- In a large (non-aluminum) pot, combine the orange zest, orange slices, cinnamon sticks, cloves, honey and wine.
- Without boiling the mixture, simmer on low heat for about 25 minutes or until hot. Taste and add more honey if necessary.
- Strain and serve.