Monday, October 20, 2014

Strawberry and Vanilla Pound Cake


This is a tasty sweet bread with strawberries and vanilla and a delicious glaze.  With a bite of strawberry in every bite this is a wonderful bread. or cake. Whatever it's called, it's awesome. 



This month for The Secret Recipe Club, I was able to look through Annie's Noms.  Annie has a huge variety of recipes on her blog and I found plenty that I enjoyed.  I plan to make her Sundried Tomato Antipasto Skewers for my next appetizer party.  I wanted to make her Simple Peach Cake this month but I never got around to getting some fresh peaches. 



I packed this in my husbands lunch and gave him extra for his coworkers.  If I don't give it away we tend to eat too much here and  we were for sure in danger of that with this.  It was so delicious, I wanted to eat more and more. Seriously good stuff. 





Strawberry and Vanilla Pound Cake
Adapted from Annie's Noms

  • 2 sticks of butter
  • 1 cup sugar
  • 4 eggs
  • 1 tbsp vanilla extract
  • 3/4 cup sour cream
  • 2 and 1/2 cups cake flour (if you don't have it, for every 1 cup of plain flour, remove 2 tbsp and replace with cornstarch, then sift together to create cake flour)
  • 1 and 1/2 tsp baking powder
  • 2 cups diced, fresh strawberries

  • Glaze:
  • 2/3 cup icing sugar
  • 1tsp vanilla extract
  • 1-2tbsp water
  1. Preheat the oven to 325F and grease and line a loaf pan.
  2. Place the butter and sugar into a large bowl and beat until light and fluffy, about 2-3 minutes.
  3. Add in the eggs and vanilla extract and mix until well incorporated.
  4. Place the flour, baking powder and strawberries into a medium sized bowl and stir until the strawberries are coated in flour. (This will stop them sinking to the bottom of the cake).
  5. Add in the sour cream and flour mix and mix on slow until well combined and smooth.
  6. Pour the batter into the greased and lined loaf tin and place in the oven for 70-75 minutes, until risen, golden and a knife inserted into the center comes out clean.
  7. Leave cake to cool in the pan completely.










Friday, October 17, 2014

Pumpkin Spice Pancakes - Vegan


I've been making a lot of things with pumpkin. Clearly I'm feeling the autumn vibe and I just can't help it.  I forget how much I love pumpkin. It really shouldn't be just a fall flavor. 

I am fairly new to almond milk. I completely love it. It's very easy to go dairy free when such a fantastic milk exists. 



Pancakes are always a favorite and I've been making them a LOT in the mornings.  They are a great meat free choice and making them dairy free is even better.  I would have used whole wheat flour if I had it to make it even more nutritious. 

These weren't the prettiest of pancakes but they were delicious and quite filling. 






Pumpkin Spice Pancakes Vegan Recipe
Adapted from Minimalist Baker
  • 3/4-1 cup* unsweetened vanilla almond milk + 1 Tbsp lemon juice
  • 1/3 cup packed pumpkin puree
  • 1 Tbsp vegan butter (such as Earth Balance), melted (or sub grape seed or coconut oil)
  • ½ tsp pure vanilla extract
  • 3 Tbsp brown sugar
  • 1 Tbsp maple syrup
  • 1 tsp baking powder
  • ½ tsp baking soda
  • pinch salt
  • 1 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/2 cup flour 
  • 1/2 cup oat flour (I put oats in the food processor)

  1. Preheat pan to medium heat. You want the surface to be hot but not screaming hot.
  2. Combine 3/4 cup milk and lemon juice in a large bowl and let rest for 5 minutes to curdle. Then add melted Earth Balance, maple syrup, pumpkin, maple syrup, brown sugar, vanilla extract and whisk to combine. Add almond milk and whisk again until well combined.
  3. Next add flour, baking soda, baking powder, salt and spices to a sifter and sift over the wet ingredients. If the batter appears too thin, add a bit more flour. If too thick, add a splash of almond milk. If too thin, add a bit more flour. Let batter rest for 5-10 minutes.
  4. Butter or spray your griddle with cooking spray and pour 1/4 cup measurements of the batter onto the griddle. There should be 6-7 pancakes. Flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-3 minutes more on the other side, then plate.
  5. Top with Earth Balance and maple syrup and a dash more pumpkin pie spice, or whatever else you desire. 


Wednesday, October 15, 2014

Morning Glory Muffins - Zucchini, Coconut and Golden Raisin Muffins



You know those recipes that you see and you know you just HAVE to make it as soon as possible?  Well, this is one of those recipes. I saw the recipe on Biz's blog and made them the following morning.  

We tend to have either oatmeal, pancakes or muffins for breakfast. I usually make at least 2 batches of muffins a week, sometimes more.  I loved the mixture of the coconut, zucchini and raisins.  I did use golden raisins so they wouldn't look like chocolate chips.  Nothing worse than thinking you're eating chocolate only to discover it's raisins. I mean, I love raisins but they aren't chocolate.  The golden raisins blended perfectly and were nice and sweet. 

This recipe makes 24 muffins. I did add chocolate chips to the second batch for the chocolate lovers in the house. My baby will only eat muffins with chocolate.  *rolls eyes*  They actually were much better without the chocolate in my opinion. 






 Morning Glory Muffins Recipe
Recipe from My Bizzy Kitchen
·                  
·                  
·                 3 cups grated zucchini
·                 2/3 cup melted butter
·                 1 1/3 cups sugar
·                 2 eggs
·                 2 teaspoons vanilla
·                 2 teaspoons baking soda
·                 pinch of salt
·                 3 cups flour
·                 2 teaspoons cinnamon
·                 1/2 teaspoon nutmeg
·                 1 cup coconut flakes
·                 1 cup raisins (I used golden raisins)
·                 2 tablespoons coarse sugar

Heat oven to 350.  In one bowl, add the sugar eggs and vanilla, until the eggs are incorporated.  Stir in the zucchini and melted butter.  In a larger bowl, add the flour, baking soda, nutmeg, cinnamon and salt.  Add the wet ingredients into the dry ingredients.  Stir in the coconut and raisins and mix well.  Divide muffins into 2 - 12 muffin pan. Or you can make 12 and then refrigerate the batter and make the other 12 the next day.  Sprinkle the coarse sugar over the top and bake for 25-30 minutes.  Check with a toothpick to see if they are done.  Cool the muffins in the tin on a wire rack for 20 minutes.  They will pop right out.




Monday, October 13, 2014

Pumpkin Pie White Hot Chocolate



We have had a beautiful fall so far. Raking and playing in the leaves and bonfires are some favorite things in the fall. Nice as it is though, it is pretty chilly. One of the best ways to warm up is a mug of hot chocolate. I've been making plenty of hot chocolate so far.  

Pumpkin of course is a favorite flavor in the fall. This Pumpkin Pie White Hot Chocolate just tastes like fall.  It is warm and comforting and perfect after a cool day playing outside. 




Pumpkin Pie White Chocolate Hot Chocolate
Recipe from Closet Cooking

  • 3 cups whole milk (I used 1% but whole would make it creamier)
  • 1 cup pumpkin 
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 4 ounces white chocolate, roughly chopped
  • pinch salt

  1. Heat the milk, pumpkin puree, spices and vanilla in a sauce pan until it just starts to simmer and remove form heat.
  2. Add the chocolate and stir until it has melted.
  3. Pour into mugs and top with whipped cream and garnish with cinnamon.



Wednesday, October 8, 2014

Avocado Basil Pasta


This is a creamy tasty vegetarian dish that is simple and delicious.



This comes together really quick and is a perfect lunch recipe.  



If I have an avocado that needs to be used up, this is my go-to recipe. I've made it several times and seem to love it more every time. 





Creamy Avocado Pasta
Adapted from Prevention RD

1 medium ripe avocado, pitted
1/2 lemon, juiced
2-3 garlic cloves, to taste
1/2 tsp. salt
1/4 cup fresh basil
2 tbsp. olive oil
6 oz. pasta of choice, I used rotini

Cook pasta according to directions. Don't overcook. 

Make the sauce by putting the garlic, lemon juice and olive oil into a food processor.  Process until smooth.  Add the avocado, basil and salt.  Process until smooth and creamy. 

Pour sauce onto drained pasta and toss until fully combined.