twd: All in One Holiday Bundt Cake

I've been looking forward to this pick by The Nitty Britty for a whole month!

Once it came out of the oven, I couldn't wait anymore and I dumped the cake out too early.

It wasn't cool enough. It came out looking like Jekyll and Hyde - one side smooth and brown, the other a hot mess!

But it all tasted oh so good!

This is the perfect way to begin a Thanksgiving week.

Flu Soup

No, I don't have H1N1. No need to close your browser and disinfect your internet connection. I don't really have the flu at all, but a few weeks ago I felt a bit under the weather. Soup seemed the only thing I wanted, and this one left me feeling much better. It's made in the tradition of all great soups in our house - thrown together from the pantry.

FLU SOUP

1 can condensed tomato soup

2 cans of water

2 garlic cloves

1/2 inch fresh ginger, grated

1 red banana pepper

oregano, salt, and black pepper to taste

1/2 cup (dry) Ditalini pasta, or other small shape

1 can garbanzo beans/chickpeas

2 carrots, sliced

two handfuls of fresh spinach

1. Combine soup and water in a large pot. Add garlic, ginger, pepper, and seasonings. Boil.
2. Once it comes to a rolling boil, add pasta and cook until almost done. Add chickpeas.
3. Once pasta is al dente and the chickpeas are hot, add spinach and stir to incorporate. Cook another minute, remove from heat, and enjoy!

Burnt Sugar Cake :: Double Caramel Cake

Today is Tuesday and I was planning to bake the All-in-One-Holiday Bundt Cake for TWD. I figured if I got it posted by midnight that was better than nothin'. It's been a busy few days. But then I browsed the ingredients list and realized that I used the last of the pumpkin in the soup bubbling away on the stove for dinner. Bummer. I even went to the store today.

So instead I'm posting the Burnt Sugar Cake I made on Friday afternoon for my Granny's 83rd birthday. It traveled in the car, and sat out in the backseat while I made a shopping pit stop, and arrived after seven hours a little worse for the ride. It was still delicious, the icing was just a little...sparse on top and heavy at the bottom.

The Burnt Sugar Cake is from Southern Cakes by Nancie McDermott. When I told people what kind I was making, I added - it's a double caramel cake, caramel cake with caramel icing. The secret is in the caramel (water + sugar) that is made first and then goes into the cake batter and the icing. I'll have to make it again when it's not going moblie.

Using All the Pumpkin: Sweet and Spicy Pumpkin Seeds

We started with pumpkins for Halloween, painted them into a witch and a cat, gutted them for Sweet and Spicy Pumpkin Seeds, then baked them into Pumpkin Bread. I suppose it would be called 'getting the most out of your pumpkins.'


There was no thinking about what to do with the seeds. While the orange pumpkin muck was still clinging to my fingers, I could almost taste Martha Stewart's Sweet and Spicy Pumpkin Seeds (found here). Just like the name, they are sweet, and spicy, but it's the cumin that really does it for me. The aroma and taste really add another dimension to the sweet/spicy combo that puts them in a league all their own. Definitely worth digging through the strings and fleshy bits to get to the seeds.

Pumpkin Bread - from fresh pumpkins!

Instead of carving this year, we painted our pumpkins for Halloween. So instead of having a decaying mound of orange flesh, we had two lovely, plump pumpkins. I'd never cooked with fresh pumpkin before so I called my Granny for tips. She's used pumpkins to make pumpkin pie by peeling and boiling the meat. She suggested baking the pumpkins, skin-side up, on a baking tray. That's just what I did, at 375. We had two sizes of pumpkins - the smaller took one hour, the larger (jack-o-lantern size) took 1.5 hours until soft. Beware though - a LOT of pumpkin juice came out of these, over the baking sheet and into the bottom of the oven. Ah, time to see if that self-cleaning thing actually works!

After the pumpkin cooled I mashed it up. There was a lot - about 4 cups. One cup went into the pumpkin bread using a recipe Fanny Farmer recipe. It is hands-down the BEST pumpkin bread I've even eaten. My sister found the recipe a few years ago and now it's a family favorite. It's moist and flavorful without being too sweet.

I made three small loaves from one recipe. It hasn't lasted long! I believe there is just one small slice left...which I will make disappear very shortly...

Pumpkin Bread (adapted from a Fannie Farmer recipe)

1.5 cup flour

.5 tsp salt

1 cup sugar

1 tsp. baking soda

1 cup pumpkin puree

.5 cup olive oil

2 eggs, beaten

.25 cup water

.25 tsp. nutmeg

.25 tsp. cinnamon

.25 tsp. allspice

1. Preheat oven to 350 degrees Farenheit.
2. Combine flour, salt, sugar, and baking soda. Whisk.
3. Mix pumpkin puree, oil, eggs, .25 cup of water, and spices in a separate bowl.
4. Add the wet ingredients to the dry. Fold in ingredients until just combined. Do not mix thoroughly.
5. Pour into a well-buttered 9x5x3 loaf pan.
6. Bake 50-60 minutes until a toothpick inserted in the middle comes out clean.
7. Cool on a rack and enjoy!

twd: Sugar-Topped Spice Molasses Cookies

Sugar-Topped Spice Molasses Cookies taste just how they sound, but with a little surprise pinch of black pepper. It's not a taste I can pick out though. This TWD pick was made by Pamela of Cookies with Boys, who will have the recipe up sometime this month.

I halved the recipe (which made 24) and still got 2 dozen! These were rustic, set cookies on the outside, chewy and soft on the inside. Not being a big spiced cookie or molasses fan, I liked these much better than I thought I would. I love the texture - perfect for the cookie jar!

And for taking on a road trip. I packaged up some freshly baked cookies and pumpkin bread as a hostess gift for my sweet friend who is letting me stay with her a night while job interviewing and apartment hunting. Hopefully these will bring me some good luck.

twd: Cran-Apple Crisps

This month is a little different with the Tuesdays with Dorie crowd. Due to that food-filled holiday, Thanksgiving, we're allowed to post this month's recipes out of order.

I really, really wanted to make Katya's choice for this week - Chocolate Caramel Chestnut Cake. Doesn't that just sound divine? And I really, really love chestnuts. They've always been a bit of a mythical character to me. Yeah, they're in lots of songs about Christmas and roasting fires, but who has even seen (or eaten) one? One that's not pureed or otherwise rendered unrecognizable? So with a doubtful mind I listened to my sister's response one chilly November night last year in Shanghai to my question of "What's that?" It was directed at a street vendor's cart, where the vendor was roasting many brown ovals which he jiggled for noise and attention. It got mine. "Chestnuts." What?! Seriously? I immediately made a bee-line for the vendor and starred at the brown ovals while my sister bargained for a bag in Mandarin. I crunched open the shell with my teeth and found a cream, slightly nutty, and very interesting taste. It wasn't sweet or bitter, just slightly nutty and with that eluding taste that is quite addictive. Needless to say I finished the bag, and quite a few more on my trip.

But alas, I'm back in Georgia, and in a town with no Whole Foods or specialty stores. I hunted for chestnuts and chestnut cream, vowing to pay whatever it cost while crossing my fingers it wasn't too crazy expensive. But I couldn't find the darn things. So I skipped a week, and made the lovely Cran-Apple Crisps picked by Em.

Of course, I couldn't find all the ingredients for it either. The store here only carries frozen cranberries during Christmas, and we're not quite there yet. So I just omitted it, but kept the dried cranberries, and added a few chopped almonds.

I quartered the recipe to make two single servings - quite easy quartering (thankfully I didn't stand around trying strenuously to figure some math in the kitchen). My family and I are spoiled by apple and crisp desserts. Blame it on my great-grandmother, who made lovely desserts and passed on her recipes. I made an apple crisp for friends one Thanksgiving when I was living in Ghana. It was almost gone before dinner was officially served and they never stopped begging me to make it again.

This crisp, well, I'd definitely make it again. The topping was great, perfect for single dishes, and the dried cranberries added a lovely tartness that contrasted perfectly with the sweetness of the apples and sugar. Definitely blue ribbon material.