Gingerbread Biscotti

This was a great gingerbread biscotti recipe. The biscotti are, in my opinion, perfect. I like my biscotti crisp, but chewable on their own, without having to dunk it in coffee. This definitely fit the bill. The outside was crumbly and crispy, but the inside had a slight chewiness. 



And, of course, I loved the gingerbread flavor. I wish it was kosher to make gingerbread year round because I love it so. Although, I'm sure I COULD make it year round and my roommates would be the only ones who knew! Hmmmm =)



Gingerbread Biscotti
Cookie Madness 

1 3/4 cups flour
1 1/2 teaspoons baking powder
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup mild molasses
2/3 cup sugar
2 tablespoons ground flax seeds
2 tablespoons milk or a non-dairy milk like soy milk or almond milk
1 teaspoon pure vanilla extract

Preheat oven to 350ºF. Line a baking sheet with parchment paper.

Mix the flour, baking powder, ground ginger, cinnamon, nutmeg and salt together in a bowl and set aside.

Whisk oil, molasses, sugar, ground flax seeds, milk, and vanilla together in a mixing bowl.

Stir the flour mixture into the liquid mixture and form a smooth dough.  Gently knead in the pecans and cranberries (or ginger, if using).

On a cookie sheet (I lined mine with parchment, but you can use a Silpat or just lightly grease), form a log about 11 inches long by 4 inches wide.   Flatten the end sides of the log. Bake for 28 to 30 minutes until the log is puffed and firm but not too brown. It will spread a little, and some cracking is okay. Allow log to cool for about 45 minutes.

Preheat the oven to 325ºF. Very carefully, slide the log off the baking sheet and onto a cutting board. With a sharp, heavy knife, (I had better luck with a Chef’s knife than a serrated knife) cut log into ½-inch-thick slices, using one quick and firm motion, pressing down into the log. Very gently move slices to the baking sheet, standing them of their bottom edge if possible. Rebake the slices for 22 to 24 minutes. The slices should appear dry and slightly toasted, but do not allow them to get too browned. Allow the biscotti to cool 10 minutes on the baking sheet, then carefully move them to the wire racks to complete cooling (warm biscotti may be fragile).

Broccoli Slaw with Oranges and Crunchy Noodles

This is a great salad that I have made several times now and bring to work for lunch most days as well. You could really add anything you want including meat, any other kinds of beans, or veggies. I think I've added tomatoes and zucchini to this. The more veggies the better!



Broccoli Slaw with Oranges and Crunchy Noodles
Cooking Light November 2010

Slaw:
6 cups thinly sliced napa cabbage (I've used napa and purple and both work well)
1 cup diagonally sliced celery
1 cup finely chopped broccoli florets
1/2 cup grated carrot (I chopped the carrot and liked it that way too)
1 cup chopped spinach 
1/4 cup thinly sliced green onions
1/4 cup unsalted sunflower seed kernels
1 5-ounce can whole water chestnuts, drained and chopped (I've substituted black beans and chickpeas)

Dressing:
1/4 cup lower-sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon crushed red pepper
1/8 teaspoon ground ginger
1 garlic clove
1/3 cup canola oil

Remaining Ingredients:
1 cup fresh orange slices
1/4 cup sliced almonds, toasted
1 3-ounce package ramen noodles, crumbled and toasted (discard seasoning packet)

To prepare slaw, combine the first 7 ingredients in a large bowl, toss well to combine.

To prepare dressing, combine soy sauce and next 6 ingredients (through garlic) in a small bowl, stirring with a whisk. Gradually add oil to soy sauce mixture, stirring constantly with a whisk. Drizzle dressing over slaw, tossing gently to coat. Top slaw with oranges, almonds and noodles.

Pumpkin Bean Dip

I can't believe Christmas is 3 days away. I'm going to play a little game upon my return to NY called lets see how long I can keep the Christmas tree up in our apartment. Shhhh....don't tell Spice.

In other news, I fly home to the Pacific Northwest tomorrow to spend Christmas with my family. It has been a year since I've been home and I am SO excited to see the parentals and enjoy some PNW time. Also, new running scenery. Gets me everytime =) I've got several long runs planned...lets just hope the rain stays away!

I made this as an appetizer of sorts at some point in the last few weeks. I feel in love with the dip! Very hummus-like, but with pumpkin! How genius is that?! I enjoyed this with carrots and some crackers but it would be good with any veggie or toasted baguette. Definitely recommend for Christmas-time noshing!

Pumpkin Bean Dip
Fannetastic Food 

• 1 C (overflowing) canned pumpkin


• 1 C black beans (rinsed)


• 1/2 C cannellini beans (rinsed)


• 2 Tbsp extra virgin olive oil


• 2 cloves garlic


• juice from 2 lemons


• 1/2 tsp cumin (this totally made the dip!)


• 1/4 tsp salt


• 1/4 tsp pepper

Toss all ingredients in a food processor. Serve with veggies and chips or crackers.

Pumpkin Bread Pudding with Vanilla Bean Creme

I could pretend that this was just a dessert that I made a few days ago to enjoy pre-Christmas. But, the truth is, I am so behind on posting that I made this several days before Thanksgiving. I know, some of you may have gasped, but its all relative.

This was unbelievable. I do enjoy bread pudding as a whole (my love I think I inherited from my father, along with my sweet tooth. Thanks, Dad), but I'd hazard a guess that even if you don't like bread pudding, you would like this as well. Especially if you like pumpkin.

Do I need to tell you where this recipe came from? Well, in case you missed it, Pioneer Woman was on an episode of showdown with Bobby Flay and this was Bobby's dessert. Of course, I had the episode recorded so Spice and I could be SURE to watch it!

Pumpkin Bread Pudding with Vanilla Bean Creme
Bobby Flay, Food Network

Pumpkin Bread:

• 4 tablespoons unsalted butter, softened, plus more for greasing


• 1 3/4 cups all-purpose flour


• 1/2 teaspoon fine salt


• 1 teaspoon baking soda


• 1/2 teaspoon baking powder


• 1/2 teaspoon ground allspice


• 1 teaspoon ground cinnamon


• 1/2 teaspoon ground nutmeg


• 1/2 teaspoon ground cloves


• 1 1/2 cups sugar


• 1/4 cup vegetable oil


• 8 ounces (scant 1 cup) canned unsweetened pumpkin puree


• 2 large eggs


• 2/3 cup water

Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.

Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.

In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.

Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.

Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.



Bread Pudding:

• 2 cups heavy cream


• 1 cup whole milk


• 1 vanilla bean, seeds scraped


• 6 large egg yolks


• 1/2 cup granulated sugar


• 3 tablespoons pure maple syrup


• 1 cup pureed pumpkin


• 2 tablespoons bourbon

Preheat the oven to 325 degrees F. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.

Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.

Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.

Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.

Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.

Vanilla Bean Creme:

• 2 cups half-and-half


• 1/2 vanilla bean, seeds scraped


• 5 large egg yolks


• 1/3 cup pure cane sugar

Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.

Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.

Nutella

Nutella and I have issues. The main issue is that I can hardly stop eating the stuff.

Whats a girl to do?

Oh yah! Make it herself so she can eat more of it!

Other than needing a food processor for this, it really is very easy! I recommend making some, putting it on toast, oatmeal, and also sneaking several spoonfuls into your mouth when no one is looking! =)

Homemade Nutella
Poires au Chocolate

150g whole hazelnuts
100g good quality milk chocolate
2 tbsp cocoa powder
65g icing sugar
1/2 tsp vanilla extract
a few drops vegetable oil

Preheat the oven to 180C and roast the hazelnuts for about 5-10 minutes, until fragrant and browned. Take out and leave to cool slightly before putting in a tea towel and rubbing vigorously to remove the skins. When they have cooled slightly place in a food processor and blend well until they become a thick paste. Add all the rest of the ingredients and keep blending until very smooth - this takes 10 minutes or so.

Whole Wheat Biscotti with Nuts and Dried Fruit

Whole Wheat Biscotti with Nuts and Dried Fruit
Fit Sugar

1 1/4 cups whole wheat pastry flour
1 teaspoon baking powder
1/3 cup sugar
1/4 teaspoon salt
1/2 cup chopped nuts (I used walnuts)
1/4 cup dried fruit, chopped (I used dried cherries and apricots)
2 large eggs
1 teaspoon pure vanilla extract
1 tablespoon molasses

Preheat oven to 350 degrees. Brush a baking sheet with oil; set aside. In a medium bowl, whisk together flours, sugar, baking powder and salt; stir in nuts and dried fruit. Set aside.

In a small bowl, whisk together the eggs, molasses and vanilla. Add to flour mixture; stir just until combined.

On a lightly floured surface, pat dough into a loaf about 1 inch thick, 2 1/2 inches wide (about about 7 inches long); transfer to baking sheet. Bake until risen and firm, 20 to 25 minutes; cool completely on sheet. Reduce oven temperature to 300 degrees.

Place loaf on a cutting board, and using a serrated knife, cut diagonally into 1/4 inch-thick slices; place slices in a single layer on sheet. Bake, turning once, until dried and slightly golden, 25 to 30 minutes; cool completely. Store in an airtight container at room temperature up to 1 month.

Curried Butternut Squash and Potato Latkes with Apple Salsau

I don't know that I had ever had a latke before this endeavor. I am now a convert. What a fun snack! Minus having to shread and peal the potatoes and butternut squash, these are pretty easy and definitely yummy. The salsa that goes with it is very versatile as well. I think it would go well with fish or even as a salsa for chips!



Curried Butternut Squash and Potato Latkes with Apple Salsa
Cooking Light, December 2010

1 1/2 cups finely chopped Gala apples
1 tablespoon fresh lime juice
1/4 cup thinly vertically sliced red onion
1 finely chopped seeded serrano chile
5 tablespoons chopped fresh cilantro, divided
5/8 teaspoon kosher salt, divided
3 cups shredded, peeled butternut squash (about 3/4 pound)
3 cups shredded peeled baking potato (3/4 pound)
1 cup grated onion
6 tablespoons all-purpose flour
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1 large egg
1/4 cup olive oil, divided



Combine apple and lime in a bowl; toss. Add onion, chile, 1 tablespoon cilantro, and 1/8 teaspoon salt; toss. Cover and chill.

Combine squash, potato and onion in a colander; drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, remaining 4 tablespoons cilantro, remaining 1/2 teaspoon salt, flour and next 5 ingredients (through egg) in a large bowl; toss well.

Heat a large skillet over medium-high heat. Add 4 teaspoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat procedure 4 times to form 5 latkes. Saute 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure twice with remaining oil and potato mixture to yield 14 latkes total. Serve with salsa.

Peppermint Chocolate Crinkle Cookies

Its so hard for me to pick a favorite accompaniment for chocolate. I am hopelessly devoted to peanut butter and chocolate, but my old friend, peppermint and chocolate, sometimes rears it's head in my face and I have to silence it. When I saw these cookies, I knew they would be perfect. The dense and chocolatey crinkle cookie is divine on its own. But adding peppermint extract? Sign me up!

As you can imagine, these cookies are great. The peppermint is very prevalent and, as always, works so well with the dense chocolate of the cookie. I made these extra large and they were great on a cold night with a glass of ice-cold milk!

Peppermint Chocolate Crinkle Cookies
Bakers Royale 

1 3/4 cup plus 2 tablespoons spooned and leveled bleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces semi-sweet chocolate, finely chopped
2 3/4 cups sugar, divided
1/4 cup canola oil
2 tablespoons unsalted butter, melted
2 tablespoons light corn syrup
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
1 1/2 tablespoons peppermint extract
1 cup sugar

in a medium bowl, beat together the flour, baking powder and salt; set aside. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir; set aside. (I had to do another minute in the microwave because my chocolate wasn't quite melted yet)

In a mixer with the paddle attachment, beat together 2 1/2 cups of the sugar, the oil, butter and corn syrup to blend. Beat in the eggs, egg yolk, vanilla and peppermint extract. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed. Wrap the dough in plastic and refrigerate for several hours or overnight (the longer the better).

Heat oven to 325 degrees F. Line baking sheet with parchment (or a silipat). Take out about one-quarter of the dough at a time to shape. Roll the dough into 2 inch balls. Pour the remaining 1/4 cup granulated sugar into one bowl and the confectioners' sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in the confectioners' sugar (apparently rolling them in granulated sugar first helps the confectioners' sugar to stay on the surface better and not soak in!).

Arrange cookies 2 inches apart on the foil. For crisp cookies, bake 12 to 14 minutes. For a chewier cookie, bake 10-12 minutes.

Boneless Buffalo Wings

I am suuuuuch a sucker for buffalo wings. There are several places here in New York that consider themselves to have "the best" wings and of course, I've had to try out most of them. It also doesn't help that co workers are always ordering them for lunch and I smell that spicy tang and immediately want to head out and find some wings of my own!

These are a great alternative to the usual fried and harshly breaded wings. The breading uses whole wheat flour and they are pan fried as well. These turned out nice and spicy and I instantly fell in love. I used a blue cheese dip that I made with greek yogurt and topped off the wings with several extra splashes of hot sauce! 



Boneless Buffalo Wings with Spicy Blue Cheese Dip
Eating Well

• 2/3 cup reduced-fat sour cream


• 2/3 cup crumbled blue cheese


• 1 tablespoon distilled white vinegar


• 1/4 teaspoon cayenne pepper

• 3 tablespoons nonfat buttermilk


• 3 tablespoons hot sauce, such as Frank's RedHot, divided


• 3 tablespoons distilled white vinegar, divided


• 2 pounds chicken tenders, (see Ingredient Note)


• 6 tablespoons whole-wheat flour


• 6 tablespoons cornmeal


• 1/2 teaspoon cayenne pepper


• 2 tablespoons canola oil, divided

1. To prepare dip:Whisk sour cream, blue cheese, 1 tablespoon vinegar and 1/4 teaspoon cayenne in a small bowl. Cover and refrigerate until ready to serve.


2. To prepare wings: Whisk buttermilk, 2 tablespoons hot sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.


3. Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl; set aside.


4. Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with 1/2 teaspoon cayenne.


5. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each piece in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary to prevent burning. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and Spicy Blue Cheese Dip.

Peanut Butter Cups

I really don't have a recipe for this. I saw the idea on a blog that I can't remember and figured I could just go by feel with these. I encourage you to do the same! The best part about them is that you can use whatever chocolate you'd like! I used Ghirardelli chocolate chips, but you could go with Nestle or even some great high-end stuff! You can also choose your filling. I used peanut butter and Nutella, but you can really use whatever you'd like. I really love these and have kept them in my freezer, pulling one out when I want a punch of chocolate and peanut butter!

Peanut Butter Cups

1 package of semi-sweet or dark chocolate chips
1-2 spoonfuls of coconut oil
Peanut butter

Melt the chocolate chips and coconut oil in the microwave. Pour a small amount into the bottom of a mini muffin pan. Place in the freezer for 10 minutes to let set.

Remove and place a dollop of peanut butter into each cup. Fill with remaining melted chocolate until the peanut butter disappears. repeat with each cup.

Place back in the freezer until set, about 30 minutes. Remove from the muffin cups and enjoy! I store these in the freezer, but you can also store them in the fridge!

Oreo Cheesecake Cookies

It's finally holiday time! I thought it would never come. I look forward every year to holiday baking, holiday decorations and, of course, watching Elf as many times as possible. So get ready for lots of holiday cookies! 

These cookies are just such a brilliant idea. Cream cheese cookie center, rolled in Oreo and drizzled with chocolate. I want to kiss whoever came up with that combo because it really is just genius! I loved these cookies. They were chewy and soft in the center and crispy on the outside. And there was a perfect combo between cream cheese tang with Oreo sweetness!



Oreo Cheesecake Cookies
From Multiply Delicious

1/2 cup of (1 stick) unsalted butter, softened
3 ounces of Philadelphia Cream Cheese
1 cup of sugar
1 tsp. of vanilla extract
1 cup of all-purpose flour
1/2 cup of mini chocolate chips
1 cup of oreo cookie sandwich crumbs
1/2 cup of white chocolate chips, melted (optional)



Preheat oven to 375 and line two baking sheets with parchment paper. Set aside.

In a large bowl, cream together the butter and cream cheese using a hand mixer until they are well combined.

Add the sugar and vanilla and mix until ingredients are well combined. Add the flour and mix on low until the flour is incorporated. Stir in mini chocolate chips.

Scoop the dough into 1″ balls (I used a scoop to insure all measured the same) roll in oreo cookie crumbs so cookie is covered. Place covered cookie balls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

Cool on the pan for two minutes before transferring to a wire rack to cool. Once cool, drizzle cookies with melted white chocolate. Enjoy!

Snickerdoodle Pinwheel Cookies

Who doesn't love a good snickerdoodle cookie? Its always up there on the list of people's favorites. I happen to be a very big fan of snickerdoodles. The sheer simpleness of sugar and cinnamon together brings a smile to my lips (and an inch to my hips) everytime.

These are a slightly different type of snickerdoodle. They are more crumbly than their drop cookie counterparts, but still pack that cinnamon punch! I loved the look of these, they are a bit more elegant in appearance than the usual snickerdoodle and would look lovely on a cookie platter for the holidays!

Snickerdoodle Pinwheel Cookies
From Fake Ginger 

1/2 cup unsalted butter, softened 
3 ounces cream cheese, softened 
1 cup sugar 
1 egg 
1 teaspoon vanilla 
2 2/3 cups all-purpose flour 
1/2 teaspoon baking powder

1/3 cup sugar 
1 tablespoon cinnamon 
1 tablespoon butter

Cream butter, cream cheese, and sugar in a large mixing bowl until light and fluffy. Add in egg and vanilla; beat until combined. Sift in flour and baking powder. Mix just until combined, being careful not to overmix. Dump dough onto counter and knead 2 or 3 times just to incorporate any leftover flour. Divide into 2 discs and wrap in plastic wrap. Refrigerate for about an hour.

To make cinnamon mixture, combine sugar and cinnamon. Melt butter; set aside.

Working with one disc of dough at a time, roll out into a 12 x 8 inch rectangle on a floured surface. Brush dough with half of the melted butter. Sprinkle with half of the cinnamon mixture. Starting from one of the short sides, roll into a tight log. Wrap in plastic wrap. Repeat with other disc. Refrigerate for at least 4 hours.

When ready to bake, preheat oven to 375F.

Use a sharp knife to cut dough into 1/4-inch rounds; place on ungreased baking sheet. Bake for 8 to 10 minutes or until edges are just slightly golden. Cool on wire rack.

Pumpkin Ginger Bundt

In case you were worried, I have finally stepped away from the peanut butter/cranberry spread/pumpkin butter canning extravanganza and made another bundt cake.

But, of course, it was pumpkin. Next time I go to the grocery store, I've promised myself I'm going to stock up on canned pumpkin and maybe I can enjoy some pumpkin baked goods next summer. Although I doubt they'll last that long!

This was a great bundt. It was pretty dense, so a little went a long way! But I just loved the pumpkin flavor!



Pumpkin Ginger Bundt
The Food Librarian from Fine Cooking

1/2 lb. (1 cup) unsalted butter, completely softened at room temperature; more for the pan
9 1/2 oz, (2 1/2 cups) cake flour; more for the pan
1 1/2 tsp. baking powder
1/2 tsp. table salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
4 large eggs, at room temperature
2 tsp. pure vanilla extract
2 cups packed light brown sugar
1 cup unsweetened pumpkin purée
1/4 cup vegetable oil
2 tsp. minced fresh ginger
Powdered sugar for dusting 

Position a rack in the lower third of the oven and heat the oven to 350ºF. Butter and flour a 10-inch tube pan or 12-cup bundt pan, preferably nonstick. Tap out any excess flour.

Sift together the flour, baking powder, salt, cinnamon, ground ginger, nutmeg, and cloves; set aside. Separate the eggs, putting the yolks in a small bowl and the whites in a large mixing bowl.

Using a hand mixer or a stand mixer with the whisk attachment, cream the butter on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add the vanilla and the brown sugar, about 1/2 cup at a time. When all the brown sugar has been added, stop the mixer, scrape down the sides, and cream the mixture on medium speed until light and fluffy, about 3 to 4 minutes.

Use a fork to lightly beat the egg yolks; then, with the mixer on low speed, add them slowly to the butter-sugar mixture. Scrape down the sides of the bowl, increase the speed to medium, and beat for 1 minute. On low speed, add the pumpkin purée, oil, and fresh ginger. Beat until smooth.

Using a rubber spatula, stir in one-third of the flour mixture, and continue stirring just until the flour disappears (don't beat or overmix). Repeat, adding the remaining flour mixture in two more passes. Scrape down the sides of the bowl and set it aside.

Add a pinch of salt to the egg whites and beat with an electric mixer just until they hold soft peaks. Gently but thoroughly fold them into the batter. Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until the cake springs back when touched with a fingertip and a pick inserted into the center of the cake comes out mostly clean with a few moist crumbs clinging to it, 45 to 50 minutes. Set the pan on a rack to cool for 10 minutes. Carefully run a paring knife around the inside edge of the pan. Invert the cake onto the cooling rack and gently remove the pan. Let cool completely.

Lightly dust with powdered sugar if desired before serving.

Cranberry Sauce and Spread

So obviously my new breakfast consumption goal has me making as many spreads as I can to mix things up. And what better way to do that than in a holiday light! 

Yay for cranberries! Full of antioxidants and tart deliciousness.

This is also a great spread for toast, waffles and pancakes, oatmeal, yogurt and cereal. And probably many more things I am not yet aware of. I loved the addition of orange in this, which is apparently common for cranberry sauces, but I hadn't yet experienced the pairing. I let this go for awhile on the stovetop because I wanted mine reduced more, but you can cook it for less time to get more of a whole cranberry experience.



Cranberry Sauce and Spread

1 cup orange juice
1 quart fresh cranberries
1/2 teaspoon cinnamon
1 teaspoon fresh, grated ginger
1-2 tablespoons honey 

Combine the orange juice, cranberries, cinnamon and ginger in a saucepan and set over low, medium heat. Allow mixture to come to a simmer and cook, stirring occasionally for 30 minutes to 1 hour depending on your desired consistency.

Vanilla Cinnamon Peanut Butter

I have acquired quite the obsession with nut butters lately. I recently started making myself eat breakfast (I know, most important meal of the day, but its hard for me, so zip it!), and with this change I have been introduced into a wonderful world where nut butters fit in perfectly! 

Toast for breakfast? Add a dollup of peanut butter!

Oatmeal for breakfast? Add some almond butter!

Yogurt and granola for breakfast? A spoonful of Nutella!

It all just works out so perfectly. And, of course, I had to try making my own. The best part is that you can add whatever you want to it! I started with peanut butter, since it is supposedly the easiest one to start with. I added vanilla and cinnamon to give it a little punch and simply loved it! I have since made cashew butter as well. You do need to be patient with making nut butters, as they go through several stages while being processed. You must wait until it becomes creamy, and it does take longer than you think it will! So many possibilities to add! I can't wait to try many more combinations!



Vanilla Cinnamon Peanut Butter

16 oz. unsalted peanuts
1 1/4 teaspoon cinnamon
1/4 teaspoon salt
2 teaspoons vanilla extract

Place all ingredients in food processor and blend for 10-15 minutes. Remove to a bell jar and keep in the refrigerator.

Corn Muffins

Happy Thanksgiving week! I'm looking forward to a week of cooking and baking, and I don't mean just Thanksgiving food! 

These are a great corn muffin base. Nothing fancy, but these come out very tender, slightly crunchy and definitely a good addition to soup or salads. Or just for an afternoon snack! There really is no cap on what you could add to these, either. I've been making them for several weeks to go with my lunches and I started by just adding corn, then tried corn, sausage and cranberries. I loved both ways!



Corn Muffins
Adapted from All-Recipes 

1/2 cup cornmeal
1/2 cup whole wheat pastry flour
1/4 cups white sugar
1 teaspoon baking powder
1/2 cup oat bran
1/4 teaspoon salt
1 egg
1/8 cup canola oil
3/4 cup milk (I use skim)

Preheat oven to 400 degrees F. Grease a muffin tin (for 6 muffins).

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, oat bran and salt.  Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups. 

Bake at 400 degrees for 15 to 30 minutes, or until a toothpick inserted into muffin comes out clean. 

*I have made these with an addition of 1 cup of frozen corn and with 1/2 cup frozen corn, 1/2 cup chopped cranberries and 1/2 cup browned chicken sausage.

Oatmeal Pumpkin Cookies

My favorite type of cookies are chewy and chunky. By chunky, I mean some type of chip is in there somewhere. Although I love all of the pumpkin cookies I have made thus far in my life, I am on a mission to find a chewy, as opposed to a soft, pumpkin cookie. These were a great start! Chewier than my previous pumpkin cookies and I loved the texture with the oatmeal in them. The pumpkin flavor in these is very subtle and most people couldn't put their finger on what flavor they were eating! And, of course, you can put any type of chip you would like in them. I personally love the combination of pumpkin and butterscotch, so that is what I usually stick with!



Oatmeal Pumpkin Cookies
Tasty Kitchen

2 cups flour
1 cup quick cooking or old-fashioned oats, uncookied
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 whole egg, slightly beaten
1 teaspoon vanilla extract
3/4 cup pumpkin puree
1 cup butterscotch chips

Preheat oven to 350 degrees F. Combine oats, flour, baking soda and salt. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in butterscotch chips.

Drop a heaping tablepoon of dough onto a lightly greased baking sheet. Bake 13-15 minutes, until cookies are firm and lightly browned.

Pumpkin Butter

If you thought pumpkin baking season ended at Halloween, you were sorely mistaken. My obsession continues effervescently.

Welcome to Pumpkin Butter Land (that would be our apartment), where since making this, I have put it on everything I can think of. Sure, I put it in my oatmeal, on toast, and eat it by the spoonful. But, I also have put it on my eggs, used it as a salad dressing, used it in baked good and pretty much put a dollop on everything whether or not I think I can get away with it.

So, if your looking to infuse more pumpkin into your life, this is the solution. This recipe can be fooled around with in many ways. Feel free to use white sugar, or adjust the spices to your taste. You can definitely use canned pumpkin, but I ended up roasting a pumpkin and making my own puree.



Pumpkin Butter

3-4 cups pumpkin puree (or about 1-29 oz. can of pumpkin puree)
3/4 cup brown sugar
3/4 cup apple cider
2 teaspoons ground ginger
1/2 teaspoon ground cloves
3 teaspoons cinnamon
1 1/2 teaspoons ground nutmeg

Combine pumpkin, sugar, cider and spices in a large saucepan. Heat over medium-high heat and allow to boil. Reduce heat and let mixture simmer, stirring frequently, for 30 minutes or until it reaches your desired consistency. Let cool, transfer to jars, and store in the refrigerator.

Peanut Butter Sour Cream Bundt

I stumbled upon the Food Librarian's website the other day and noted that she was doing a segment called "I Like Big Bundts" where she makes a new bundt cake every day. What a great idea! I LOVE bundts! So please don't be surprised if there are many bundt cakes in the next month as there are so many great ideas for them on her site!

The first bundt I tried was this Peanut Butter Sour Cream Bundt. I have been slightly obsessed with nut butters lately, so this cake just jumped out of the computer at me. I loved how moist and melt-in-your-mouth this cake was. And the chocolate sauce really completed the ever favorite peanut butter and chocolate combo.

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Peanut Butter Sour Cream Bundt
The Food Librarian

1 cup sour cream
3 large eggs
2 teaspoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 c (1 stick) butter, softened
1 cup smooth peanut butter
1 1/2 cups light brown sugar

1. Preheat over to 350. Prep a 12-cup Bundt pan.
2. Whisk sour cream, eggs, and vanilla in measuring cup.
3. Whisk together flour, baking powder & soda, and salt in a bowl.
4. Using the paddle attachment, cream butter, peanut butter and brown sugar until fluffy (3-4 minutes). Scape down the sides.
5. With mixer on low, alternate 1/3 dry ingredients with the 1/2 sour cream mix; beginning and ending with dry ingredients. Scape down the sides of the bowl. Turn mixer onto medium-high and beat for 1 minute.
6. Put into Bundt. Bake for 40-45 minutes until toothpick comes out clean. Let cool for 10 minutes then invert onto cookie sheet until completely cool.

Chocolate Glaze

8 oz. semi-sweet chocolate, broken into chunks
2 tablespoons butter
3/4 cup heavy cream

Heat heavy cream and butter over medium-high heat. Place chocolate into a separate bowl. Just before boiling, remove the heavy cream from the heat and pour over the chocolate. Let sit for five minutes. Gently stir until chocolate is melted. Drizzle sauce over bundt.

Pumpkin Blondies

I had a dream awhile ago. It was probably September and I was obviously getting really excited about pumpkin season. I dreamt that I was running around the city trying to find canned pumpkin and, yet again, there was another shortage. I went from store to store getting more stressed out with each negative canned pumpkin store I ventured into. By the time I woke up, I was gnawing my teeth and sweating.

The next day, I went out and found canned pumpkin in the city and bought about 10 cans, which I then had to lug to the dance studio, the gym, work and out with friends before I could give them a warm introduction to my pantry. That is dedication, my friends.

I made these pumpkin blondies several weeks ago for a Halloween party. They were VEEERYYY well received by everyone who had one. I was not as smitten, because to me, blondies should have a denser texture and these were like cake. Still delicious and my roommates could not stop asking about them. They were also easy, which is an added bonus. I ended up using butterscotch and chocolate chips and drizzled the top with the little melted chocolate.



Pumpkin Blondies
Annie's Eats

2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¼ cups granulated sugar (or brown sugar)
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup chocolate chips
1 cup butterscotch chips
Melted chocolate and extra butterscotch chips for drizzle and decoration

Preheat the oven to 350° F.  Line a 9×13-inch baking dish with foil.  In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt.  Stir together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the egg and vanilla until well combined.  Mix in the pumpkin puree.  With the mixer on low speed add the dry ingredients and mix just until incorporated.  Fold in the chocolate and butterscotch chips with a rubber spatula.

Spread the batter evenly into the prepared pan.  Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes.  Transfer the pan to a wire rack and let cool completely before cutting.

To serve, lift the cake from the pan using the foil and transfer to a cutting board.  Peel off the foil and using a sharp knife, cut into 24 squares.

Tres Leches Cake

Translation: 3 milks cake.

Thought I would help you out on that one. Awesome name for a cake, huh?

To be honest, I was veeeeery reluctant to make this cake. It made its rounds in the blog world several months ago during the summer, but I had some reservations. Isn't the dang cake going to get soggy soaking in milk? Will it keep for a few days, because I certainly can't eat an entire cake in one day (although I've been known to try). I'm not a huge fan of milk, does that mean I'm not going to like it? Does it taste like milk, or cake? Obviously I was confused about life at this point.

I suck it up, made the cake, and am glad I did!

I was a little worried that I screwed it up, because coming out of the oven, the cake was dry and very hard. Enter the three milks. Let that cake bathe in 'em and you've got yourself a very tasty, fluffy and not soggy, persay, cake. Of course, the cake is wet in texture, but I swear, its good! And it doesn't taste like milk. It tasted super sweet. Probably thanks to that can of sweetened condensed milk.

Also, here's a little known secret: I don't like maraschino cherries. I slapped them on for the photo shoot and then banished them away from my cake. Take from that what you will. Most people would love the cherries atop.

I liked this cake a lot. As a three milks cake. It by no means will substitute my favorite: chocolate cake. For that is ever etched in my heart. The end.



Tres Leches Cake
The Pioneer Woman Cooks

• 1 cup All-purpose Flour


• 1-½ teaspoon Baking Powder


• ¼ teaspoons Salt


• 5 whole Eggs


• 1 cup Sugar, Divided


• 1 teaspoon Vanilla


• ⅓ cups Milk


• 1 can Evaporated Milk


• 1 can Sweetened, Condensed Milk


• ¼ cups Heavy Cream


• 1 pint Heavy Cream, For Whipping


• 3 Tablespoons Sugar

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

Pumpkin Apple Bundt Cake

In an effort to use up a few more apples from our apple-picking excursion, I made this Pumpkin Apple Bundt Cake. I had bookmarked about four different apple cake recipes, but the thing that drew me to this one was that it had apple butter, which I knew, in my all-encompassing pumpkin obsession, I could substitute with pumpkin butter! Pumpkin AND apples?! Heck ya!

My mastermind idea didn't disappoint, either! The cake was definitely pumpkin, with bursts of apple throughout. I kept the walnuts in, but next time, I don't think I will. I think I'd like the pumpkin and apple to shine more without nuts getting in the way. The cake itself was moist and I ended up with just a light layer of powdered-sugar on top. 



Pumpkin Apple Bundt Cake
Adapted from Dorie Greenspan's "Baking: From my Home to Yours" 

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1 1/2 cups sugar
1 cup pumpkin butter
2 medium apples, peeled, cored and grated
1 cup walnuts (optional)
Confectioners' sugar for dusting

Preheat the oven to 350 degrees F. Butter a 12 cup bundt pan.

Whisk together the flour, baking powder, baking soda, spices and salt.

Working with a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed, scraping the bowl as needed, for 3 minutes, or until the mixture is smooth, thick and pale. Add the eggs one at a time, beating for about 1 minute after each addition; you'll have a light, fluffy batter. Still on low, add the grated apples and mix to completely blend. Add the dry ingredients, mixing only until they disappear into the batter. Using a rubber spatula, fold in the nuts if desired. Turn the batter into the bundt pan and smooth the top of the batter with the rubber spatula.

Bake for 50 to 55 minutes, or until a knife inserted deep into the center of the cake comes out clean. Transfer the pan to a rack to cool for 5 minutes before unmolding and cooling the cake to room temperature. If possible, once the cake is completely cool, wrap well in plastic and let it stand overnight at room temperature to ripen the flavors.

Dust the cake with confectioners' sugar just before serving.

Caramel Apple Cheesecake Pie

Spice and I went apple picking several weeks ago. I had never been and was so excited to pick my own fresh apples! And not to mention all the goodies I was going to be able to make with all those apples! 



I ended up with about 14 pounds of apples and a bag almost too heavy to lug to the car. I had thoughts of apple desserts dancing around in my head on the way home and was faced with a HUGE stack of apple recipes I had printed out. What to try first?!

Well, it was not a very close contest with this dessert in the pack. Caramel? Check. Apples? Check. Cheesecake? Check. WELL! Don't mind if I do!



This dessert took a bit more time than some of my other desserts, but it was well worth it. There are several steps that take the extra time. The result is worth it! This pie was SO rich, with many flavors playing out in your mouth at once! I loved the cool, creaminess of the cheesecake mixing with the spicy apples and salty caramel. Let me talk for a second about this caramel...I have made caramel several times and never have I tasted such a perfect consistency and flavor. I will be using the caramel recipe for years to come. I had a lot left over after this dessert and have since used the leftover caramel for many recipes including cake balls and brownies. Definitely a great go-to caramel recipe.



Caramel Sauce
From Food Network Magazine October 2010

 4 tablespoons unsalted butter
3 cups sugar
5 tablespoons light corn syrup
1 cup heavy cream

Cook the sugar and corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture is dark amber, 7 to 10 minutes.

Reduce the heat to medium. Carefully add the cream and 4 tablespoons butter and cook, stirring, until combined, about 3 minutes. Remove skillet from heat and let sit 1 minute.



Caramel Apple Cheesecake Pies
Annie's Eats

For the crust:
1½ cups graham cracker crumbs
3 tbsp. sugar
½ tsp. cinnamon
5 1/3 tbsp. unsalted butter, melted
½-¾ cup caramel
1 cup chopped pecans

For the apple filling:
5 tbsp. unsalted butter
½ cup light brown sugar, tightly packed
¼ tsp. salt
1 tsp. cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake:
8 oz. cream cheese
¼ cup sugar
1 tsp. vanilla extract
1 large egg
1 tbsp. freshly squeezed lemon juice

For the topping:
¾ cup heavy cream
3-4 tbsp. confectioners’ sugar
¼-½ cup caramel
Chopped pecans (optional, I didn't add any extra)

To make the crust, preheat the oven to 375° F.  Line the bottom of a 9-inch round springform pan with parchment paper.  In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter.  Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed.  Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan.  Bake for 6-8 minutes, until golden in color.  Let cool for about 10 minutes.  Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans.  Refrigerate the crust while you prepare the filling.

To make the apple filling, melt the butter in a large skillet over medium heat.  Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling.  Mix in the apple slices and toss well to coat.  Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes.  Let cool for a few minutes and pour into the prepared pie shell.  Set aside.

Reduce the heat of the oven to 350° F.  To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute.   Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes.  Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust.  Bake until a knife inserted in the center comes out clean, about 30 minutes.  Remove from the oven, transfer to a wire rack and let cool to room temperature.  Refrigerate for at least 4 hours.

To serve, carefully remove the sides of the springform pan.  In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form (being careful not to overbeat.)  Spread gently over the top of the chilled cheesecake layer.  Top with dollops of caramel sauce and swirl with a knife to create a marbled effect.  Sprinkle with a handful of chopped pecans if desired.  Slice with a long, thin knife to serve.

You are NOT ready...

Look at this. I made this. Believe it. This my friends is homemade focaccia bread. I know it has been awhile since I have posted about my bread making adventures, and truth be told it's because I am lazy. These recipes do not only take about 2 days to complete, they also take about 2 hours to type up! So if you really want to know how to make it, I have to refer you back to the best book ever.



Taking this bad boy out of the oven was definitely one of those, 'Wow I did good!' moments. It was lovely and brown and full of olive oil goodness. I made this guy into a gorgeous strata (which I will get to I promise) and a pizza. Plus there was plenty left over for snacking.  I will be making this bread for years to come, it may take 2 days but it is well worth it!



To my lovely WWer's, this bread is a total splurge, 3 measly ounces is a whopping 8 points (its all the oil that goes on top). But if there ever was an excuse to break into your extra weekly points this is it!