Tuesday, September 29, 2009
Monday, September 28, 2009
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup granulated sugar
1 cup canned solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon vanilla
1/2 cup walnuts, coarsely chopped
1/4 cup (1/2 stick) unsalted butter, softened
1/3 cup packed dark-brown sugar
1/2 cup all-purpose flour
1/3 cup walnuts, finely chopped
1 teaspoon confectioners' sugar (optional)
1. Loaf: Heat oven to 350°. Coat a 9x5x3-inch loaf pan with nonstick cooking spray.
2. Mix flour, baking powder, pie spice and salt in small bowl. Beat egg and sugar in large bowl. Beat in pumpkin, oil and vanilla until smooth. Make a well in center of flour mixture. Add egg mixture. Stir just until moistened and batter comes together. Fold in walnuts. Spoon batter into prepared pan.
3. Topping: Mix butter, brown sugar and flour in small bowl until crumbly. Stir in walnuts. Sprinkle over batter.
4. Bake loaf at 350° for 50 to 55 minutes, until wooden toothpick tests clean. Cool in pan on rack 10 minutes. Turn out onto rack to cool completely. Dust with confectioners sugar; slice.
So I just had my first bite, and it was very tasty! It wasn't too sweet like I expected, but the crumb topping is amazing! I just love a good crumb topping. The cake was moist and delicious. It was the perfect thing to get me ready for fall!
Recipe Courtesy of Family Circle.
Sunday, September 27, 2009
Saturday, September 26, 2009
Friday, September 25, 2009
*Or if the craft route is absolutely not you, you can buy all of these at Crate and Barrel starting in October.
Wednesday, September 23, 2009
- 1 pound dry ziti pasta
- 1 onion, chopped
- 1 pound lean ground beef
- 2 (26 ounce) jars spaghetti sauce
- 6 ounces provolone cheese, sliced
- 1 1/2 cups sour cream
- 6 ounces mozzarella cheese, shredded
- 2 tablespoons grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
- In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
- Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Tuesday, September 22, 2009
- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless boneless chicken breast
- Salt and pepper
- 2 teaspoons cumin powder - didn't use
- 2 teaspoons garlic powder - didn't use
- 1 teaspoon Mexican Spice Blend
- 1 red onion, chopped -used Vidalia
- 2 cloves garlic, minced - didn't have on hand
- 1 cup frozen corn, thawed
- 5 canned whole green chiles, seeded and coarsely chopped
- 4 canned chipotle chiles, seeded and minced - didn't use
- 1 (28-ounce) can stewed tomatoes - didn't use
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas - used flour tortillas instead
- 1 1/2 cups enchilada sauce, canned (I bought Chipotle Sauce)
- 1 cup shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. **I put some in a pie pan and "dunked" the shells in it. This worked well.** Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. **I may have added a little more cheese than recommended. (I like cheese alot.)
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.There you have it. It's super easy and highly recommended for a really fast and tasty dinner.
Sunday, September 20, 2009
Wednesday, September 16, 2009
The other day at the grocery store, I decided I did not want to buy any more granola bars because they are over-priced, and I cannot pronounce half of the ingredients listed on the back of the box. So, I attempted to make my own (minus the dates) using Ina Garten's recipe. I've tried other recipes that she has created, and they were simple enough, plus the overwhelming 5 star rating gave me the courage to try. So I began by collecting the ingredients:
- 2 cups old-fashioned oatmeal
- 1 cup sliced almonds
- 1 cup shredded coconut, loosely packed
- 1/2 cup toasted wheat germ
- 3 tablespoons unsalted butter
- 2/3 cup honey
- 1/4 cup light brown sugar, lightly packed
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup chopped pitted dates
- 1/2 cup chopped dried apricots
- 1/2 cup dried cranberries
Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
Reduce the oven temperature to 300 degrees F.Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown.
Cool for at least 2 to 3 hours before cutting into squares. Photo compliments of The Cutting Edge of Ordinary.
Serve at room temperature.
I've found that they make tasty and filling snacks, and they were indeed very simple. I can hardly walk past the pan without grabbing a little bite. The wheat germ gives it a slightly unexpected taste, since I had never tasted wheat germ, but I quickly got used to it. Try a batch of your own, and let me know if you have any alternatives. Happy Baking! :)