January 30, 2010
January 26, 2010
January 20, 2010
January 12, 2010
2 1/2 C whole wheat flour 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/8 tsp cloves
1 C pumpkin puree 2 T canola oil 1/2 C sugar (plus more for the tops)
2 eggs 3/4 C buttermilk 1 tsp vanilla
1/2 C sweetened dried cranberries 1/2 C chopped walnuts
Preheat oven to 375˚ F. Lightly grease a standard size 12 cup muffin tin. In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices. In a separate bowl, whisk together pumpkin, oil, sugar, eggs, buttermilk and vanilla. Pour wet ingredients into dry ingredients and stir together until just combined. If you think the batter is a little dry add 2 T more buttermilk. (It is ok if there are bits of flour remaining because the worst thing you can do is overmix!). Fold in the cranberries and walnuts. Divide batter evenly between 12 muffin cups. Bake 20-23 minutes. Muffins are done when they spring back lightly to the touch or when a toothpick inserted in the center comes out clean. They will be very tall and hearty.
Original Recipe adapted from Pinch My Salt
January 8, 2010
January 4, 2010
January 1, 2010
I'm going to attempt to use more whole wheat flour. Not so much for health reasons, mostly because I tend to run out of all purpose flour all of the time and the whole wheat bag sits in the cupboard feeling unwanted and depressed. If I had a repertoire of more whole wheat recipes I would definitely cook with it more often.
I'm going to try hard and not skip the Daring Bakers Challenges for the whole year. This will require me to plan ahead, not procrastinate, and make some items I don't like. It is difficult when you know the recipe at the beginning of the month and don't have to post something until the very end. I might have to make up more reasons to celebrate with baked goods during the month.
I am going to make more bread. Plain and simple. I can't really say quantity-wise what "more" is equal to, I'm just going to make more of it. I have a lot of great cookbooks at my fingertips and I enjoy bread a lot. (I believe I've mentioned before bread is one of my favorite smells). It would also be nice to have more home made bread with dinners or lunches. I'm not limiting myself to just hand made either, I'll bring my bread machine to this challenge too.
I am going to post at least one non baking item each month. M and I cook a lot and I think some of these meals you might enjoy too. We have a plethora of food delivered to us twice a month from our local CSA and we cook with it each week, so why not share it too? After all, people who read this might not have the itch to bake quite as often as I do.
I would like to celebrate food more. This means all of you in San Fran might gain a few pounds with me. In an effort to appreciate the Slow Food Movement, and because M and I like to host dinners, I want to have people over more often for food. Cooking and eating together, good wine, what more could you ask for? (I haven't discussed this one with M yet, but I'm pretty sure he will be ok with it).
I think this is enough resolutions for now, I'll let you know if I come up with more later. Now, on with this recap of my favorites from '09. (What do we call 10 by the way? It seems so awkward without the "O" in front of it). Here they are in random order.
Savory Puff Pastry
I enjoyed this Challenge for Daring Bakers. We made puff pastry from scratch (which I may never do again) and I came up with this savory topping. I absolutely loved them. You can make it store bought pastry but I definitely recommend trying the filling.
Making a wedding cake is one of the highlights of my year. The challenge of it was unreal. I would love to make another if the opportunity presents itself.
I like cheesecake. I don't make it often because it is so terrible for you (though most of the desserts I make are not "good" for you) so I made the most of it using 4" mini spring-form pans. They were so cute and tasty. I'd definitely make some of them again.
Cookie Cake Tower
Who would not like a three layer cookie cake for their birthday? I chose this one because I felt it was creative and good. Not to forget it traveled from California to Virginia in one piece!
French Style Bread
Bread, one of the techniques I attempted to master this year. I can't say I am a master yet (hence the resolution to continue making more of it this year) but one day I might make bread like my dad numero dos. This french loaf was one of M's favorites his dad made growing up, and I wanted to continue the traditions. It makes two loaves so you can save one for later or feed a lot of people.
Are you wondering why there is a picture of carrots here? It is because carrot muffins come from my early days of the blog when I was not obsessed with taking photos of food (or they were so good we ate them all before I could snap a shot). I didn't post the recipe in my original post so you are welcome to view it here.
Frozen Lime Pie
Not only was this a wonderful dessert, it brings back lovely memories of the Grenadines. After a week of sailing we relaxed at one of the most beautiful houses on St Lucia. Check out these amazing pictures by M. Then be sure to check out the website for the house if you feel like taking an extravagant vacation (pictures on the website do not do it justice). The house comes with the chef and two other house staff (one of which created this recipe). She also makes amazing curry chicken and mahi mahi. I'd like to be there right now.
Walnut Ice Cream with Tomato Caramel Sauce
This recipe was inspired by my desire to make our plethora of tomatoes into a dessert. It worked, it just was not as literal as eating a tomato for dessert. Hidden in a caramel sauce the tomato gave a new depth of flavor to this amazingly creamy ice cream. If you have the supplies I recommend trying it.
Mini Fruit Pizzas
I used to make this dessert a lot. I changed the recipe a little bit most recently and enjoyed it more than usual, especially served cold. A crowd pleaser when fresh berries are in season.
One of M's favorites. It accompanies soups, jambalaya, gumbo, fish, and whatever else we can create to go with it. I think it would go wonderful with a new recipe I came across Pumpkin Turkey Chili. Give it a try, you won't even know the pumpkin is in there. We like it so much I sometimes think we choose recipes just so we have an excuse to make it. A good reason to keep buttermilk on hand at all times.