Tag Archives: baking

Pumpkin Palooza Recipe of the Day: Pumpkin Cranberry Bread

17 Nov

Done….

Originally posted on November 14, 2011

The recipe I’m sharing today is one of my favorite Thanksgiving recipes. Each year this is what we have for breakfast on Thanksgiving morning, and we grill it, which is superb! The kids all watch the Macy’s Thanksgiving Parade while they eat their grilled bread. I also usually make mini loaves of this to give the individual teachers as a gift, as well as two loaves to put in the faculty rooms at the kids’ school and my husband’s school as a thank you to everyone. Last year I think I tripled the recipe, if I remember correctly and had to mix it in a huge stock pot. Not sure what my plan of attack will be this year, but I have already stocked up on my cranberries and my pumpkin!

Enjoy!

PUMPKIN CRANBERRY BREAD

INGREDIENTS

2 cups pumpkin puree (1 can of One Pie Pumpkin = 2 cups)
2 cups granulated sugar
1/2 cup water
4 eggs, large
1/2 cup Canola or Vegetable oil
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
12 ounce package of fresh or frozen cranberries

DIRECTIONS:

Preheat oven to 350 degrees. Grease loaf pan(s). You can either use two large loaf pans or 3 mini loaf pans.

Beat together pumpkin, sugar, water, eggs and oil.

Sift in remaining ingredients except cranberries. Mix just until smooth.

Gently fold in cranberries.

Pour into loaf pan(s) and spread evenly.

Bake in the center of oven for 60 – 70 minutes for large loaves, less time (40-50 minutes) for smaller loaves or until toothpick or cake tester comes out clean. Do not overbake or bread will be dry.

Cool in pan on a rack for 10 – 15 minutes. Turn bread(s) out onto rack and finish cooling.

Bread may be made in advance, covered and chilled for up to four days.(When I make two loaves for us I often save one to eat and keep one to freeze to eat at a later date.)

Fun Friday: Cook once, eat twice. After school snacks and breakfast

26 Sep
These were healthy and a huge hit. Definitely a keeper.

These were healthy and a huge hit. Definitely a keeper.

ORIGINALLY POSTED SEPTEMBER 13, 2013

Cook once, eat twice.

I love that old adage. You cook once, and live on the leftovers. Or, you make double, since you’re cooking anyway, and have twice as much.

Either way, I like it.

I’ve been living on that theme all week long.

I’ve been a cooking machine this week, in between my own work hours, trying to deal with our crazy school year schedules, and making sure that we maintain a healthy eating lifestyle at the same time.

Really, just making sure everyone’s got something to eat when it’s time to eat.

However, one thing I really enjoy doing is making great after school snacks for my kids whenever I can. Everyone has something that makes them happy, and I think I’ve inherited my grandparents’ genes. My dad always said that my grandmother was happiest when everyone was eating.

If everyone is eating, they’re happy, and that makes me happy.

To me, as a mom, there is nothing more special than the moment the kids walk in the door from school. They’re tired, they’re hungry, they’ve got more work to do or places to go, but the look on their faces when they smell a snack fresh out of the oven or see it on the table is priceless to me.

I feel like I have the ability to make their day, every day. Or almost every day. I do the best I can. Later on in life, I want their memories of their school years to include coming in from school, and finding me there with something tasty for them to snack on. Some days I’m not even there, my schedule is not always consistent, but I’ve left them a tasty snack and a note on my way out the door.

To me, it’s things like that which make all the difference.

Everyone loves these whether for breakfast or after school or a meal on the run.

Everyone loves these whether for breakfast or after school or a meal on the run.

Additionally, I try to think smarter these days. If I’m going to make an after school snack, I might as well make enough of it to last for more than just one afternoon. I have tried to make things that can be used either as lunchbox snacks or as breakfast the next day.

These little mini quiches, or however you’d describe them, make a great after school snack. They’re healthy and you can make all different varieties to satisfy even the pickiest of eaters. This time I did tomato/egg/cheese, spinach/egg/cheese and just plain egg/cheese. Fifteen eggs made 16 good-sized cups.

They were a snack and they’ve been breakfast or lunch throughout the week as well.

The pumpkin muffins, pictured above, I doubled the recipe to make twice as many. They served as an after school snack, breakfast the next day and a lunchbox snack the day after that.

If I’m going to work hard, I might as well get the mileage out of my efforts.

On that same afternoon this week as the pumpkin muffins, I also made a big batch of homemade applesauce. If I’m going to stand there and peel three pounds of apples, I might as well peel six pounds (although I have to stop there or my hand aches from all the peeling and slicing).

I used one batch in a recipe that night, froze two batches in my freezer for future use, and had some leftover to serve on the side with dinner as well. There’s nothing like homemade applesauce, especially in the fall in New England.

Today, I’m going to share with you the recipe I found for these delicious pumpkin muffins. Note that the recipe calls for mini chocolate chips. I don’t *do* mini chocolate chips. If I’m going, I’m going all the way so mine had regular-sized chips. Otherwise, the recipe I made was the same, just doubled.

This recipe is not my own. Thanks to Skinnytaste.com for posting such a wonderful snack and breakfast! It got all thumbs up at our house and we’d definitely make these again!

If I'm going to spend the time, might as well make it worth my while.

If I’m going to spend the time, might as well make it worth my while.

Skinny Mini Pumpkin Chocolate Chip Muffins
Skinnytaste.com
Servings: 14  • Size: 2 mini muffins  • Old Points: 3 pts • Weight Watcher Points+: 4 pt
Calories: 160 • Fat: 5 g • Carb: 27 g • Fiber: 2 g • Protein: 2 g • Sugar: 18 g
Sodium: 118 mg • Cholest: 0 mg

Ingredients:

  • 1/2 cup white whole wheat flour (King Arthur)
  • 3/4 cups unbleached all purpose flour (King Arthur)
  • 3/4 cup raw sugar
  • 3/4 tsp baking soda
  • 1 3/4 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 2 tbsp virgin coconut oil (or canola)
  • 2 large egg whites
  • 2 tsp vanilla extract
  • baking spray
  • 2/3 cup mini chocolate chips

Directions:

Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal.

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips.

Pour batter into prepared muffin tin and bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.

Let them cool at least 15 minutes before serving.

Makes 28 mini muffins or 14 regular sized muffins.

Happy Birthday To Me and To You: Mom’s Boston Cream Pie two ways

11 Aug

Boston Cream Pie is my all-time favorite kind of birthday cake.

ORIGINALLY POSTED AUGUST 10, 2012

August 11 is my birthday!

If I could choose any kind of birthday cake in the whole world, I’d choose Boston Cream Pie every single time.

In fact, I’m a lucky girl. I do get to choose my birthday cake every single year.

My parents have a tradition of letting us choose our birthday meals, which includes the cake of our choice. You may remember back in March when I posted about Don’s birthday cake of choice: lemon cake, which is great, but it’s not Boston Cream Pie by any means, and that’s *my* favorite.

For as long as I can remember, my mom used a recipe for a “quick” Boston Cream Pie, which uses a cake mix, pudding mix, and a decadent chocolate frosting. Then, in 2006 my mom happened upon a “from scratch” recipe for a Buttermilk Cake which she uses for her Boston Cream Pie, in a magazine that Hallmark used to put out.

I like them both.

So, as my gift to you for my birthday, I’m giving you both recipes. They’re both good and there are times when you really just need a quick recipe versus times when you can go all out. I personally have never made the from scratch recipe, but I’ve eaten it.

Delicious.

Treat yourself to either one on your next birthday. You’ll be glad you did!

*********************************************************************************************

QUICK BOSTON CREAM PIE

INGREDIENTS

One box yellow cake mix, baked according to the directions for round layers

FOR THE CENTER

one package vanilla instant pudding

1 1/2 cups milk (not two cups)

Mix and chill until solid.

FOR THE FROSTING

2 one ounce squares unsweetened chocolate, melted, or six tablespoons baking cocoa

2 tablespoons margarine or butter

1 cup confectioner’s sugar

1/2 teaspoon vanilla extract

4-5 tablespoons hot water
DIRECTIONS

When cakes are cooled, spread filling on one layer, top with the second layer.

In small bowl, mix together all frosting ingredients except for hot water.

Add hot water one tablespoon at a time until desired spreading consistency has been reached.

Spread frosting immediately.

Top with cherries and/or sprinkles, if desired.

**********************************************************************************************

HALLMARK’S BASIC BUTTERMILK CAKE FOR BOSTON CREAM PIE

INGREDIENTS

3/4 cup unsalted butter (1 and 1/2 sticks) softened

1 and 1/2 cups granulated sugar

3 large eggs at room temperature

2 cups unbleached, all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 cup of buttermilk at room temperature

1 and 1/2 tsp. vanilla
DIRECTIONS

Preheat oven to 350 degrees.

Butter layer cake pans and line with parchment or waxed paper. Butter the paper.

Beat the butter and sugar in a large mixing bowl with electric mixer for five minutes at medium speed until light and fluffy.

Beat in eggs one at a time. Scrape the sides of the bowl and beaters and beat well to incorporate.

Sift the flour with the baking soda and baking powder.

Add one quarter of the butter mixture to the butter-egg mixture then add vanilla and one third of the buttermilk.

Repeat, beginning and ending with the flour mixture and scraping well after each addition.

Pour the batter into the prepared pans and spread to edges with spatula.

Bake 25 to 30 minutes or until a toothpick inserted into the center comes out clean.

Cool in pans on rack for five minutes.

Turn pans onto rack, remove parchment or waxed paper and cool completely before filling and frosting.

**Use the same frosting and filling as above.**

**Photo credit: Marianne Tandon**

Fun Friday: Baked Oatmeal: It’s not just for breakfast

6 Jun
100_3245

I’d eat this for breakfast, lunch or dinner!

ORIGINALLY POSTED MAY 10, 2013: The other day I came across a great new recipe for baked oatmeal. It was on Skinnytaste.com, a blog I follow on Facebook. I love all kinds of oatmeal from steel cut to overnight to baked.

This recipe also had a fruity combination that I love: strawberry and rhubarb. I didn’t have rhubarb, but I noticed that it had bananas in it, and strawberry and banana is another top favorite combination of mine so I decided to make it without the rhubarb.

Besides the fact that I skipped the rhubarb, the other thing about this recipe is that I made it as an after school snack, not for breakfast! It was so good, and everyone had seconds, everyone loved it and there was very little left over.

I would definitely make this recipe again and if I had rhubarb, I’d throw it in there, but it was also fine without!

Without further ado, here, from the Skinnytaste Blog
For the fruit filling:

  • 2 1/2 cups strawberries, hulled and quartered
  • 3/4 cup rhubarb, cut into 1/2-inch pieces
  • 1 medium ripe banana, sliced thin
  • 1 tbsp cornstarch
  • 1/3 cup honey
This snack was quick to put together with simple ingredients.

This snack was quick to put together with simple ingredients.

For the Oats:

  • 1 cup uncooked quick oats (use GF oats if Gluten Free)
  • 1/3 cup slivered almonds
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1 tbsp honey
  • 3/4 cup fat free milk (or any milk you desire)
  • 1 large egg
  • 1 tsp vanilla extract

DIRECTIONS
Preheat the oven to 375° F.  Lightly spray a 9 x 9″ ceramic baking dish with cooking spray; place banana slices on the bottom of the baking dish and set aside.

Combine the strawberries and rhubarb in a large bowl. Add honey, sprinkle with cornstarch and toss until fruit is well coated and place in prepared baking dish over the bananas.

In a medium bowl, combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together.  In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract, then add to the oats.

Pour the oat mixture over the strawberries and rhubarb, making sure to distribute the mixture evenly.  Sprinkle the remaining almonds over the the top.

Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Easter Sweet Bread

16 Apr

This recipe makes three “small” loaves of sweet bread for Easter. It’s wonderful when you grill it!

Originally posted April 4, 2012

This recipe is one that takes a while from start to finish- nine hours to be exact- but if you’re game, it’s SO worth it! It is, of course, from my mom. She received it from a woman she worked with. It’s dated April 1992.

My mom makes it every year and I have made it once or twice myself. Don’t let the number of steps scare you off. If you go step-by-step it’s not hard.

Colleen DeMoranville’s Sweet Bread

INGREDIENTS

1/2 cup melted butter (1 stick)

2/3 cup sugar

1 tsp. salt

2 and 1/4 cups hot milk

1 pkg. dry yeast (Fleishman’s Active Dry or Rapid Rise or Red Star)

1 egg- well beaten

1 tsp. vanilla extract (can also use almond if desired)

7 cups flour (start with between five and six and add more if needed)

one 15 ounce can sliced peaches, drained and sliced thinner

DIRECTIONS

1) Mix butter, sugar, salt an d hot milk in a large bowl.

2) Let cool to lukewarm.

3) Stir yeast into 1/4 cup warm water and let stand 5 minutes. (If using a thermometer it’s 110-115 degrees.

4) Add 1/4 tsp sugar or whatever the package of yeast says to add.

5) Add dissolved yeast, egg, the extract and three cups of flour to the butter, sugar, salt and milk. Mix vigorously with flat wooden spoon.

6) Add three more cups of flour and then mix well.

7) If too sticky, add more flour. It almost always needs more, but not more than 7 cups. Too much flour will make the bread tough.

8) Turn out onto floured surface and knead it for one or two minutes, then let rest for 10 minutes. Add remaining flour only if sticky.

9) Knead more until elastic.

10) Put into large buttered bowl . Turn over once so it doesn’t dry out. Cover with a dishtowel or two and let it rise in a warm place until doubled. (Takes a few hours.)

11) Punch down and knead for another minute or two. Cut in half for two long loaves or in thirds for smaller loaves and divide each of those portions into three pieces (for a total of six or nine pieces.)

12) Stretch and roll each piece until long and uniform, about 12-18 inches if divided into two portions. Shorter if divided into three.

13) Use the three pieces to make a braid with each portion.

14) Pinch ends together.

15) Insert peach slices between braids.

16) Place each loaf on a buttered cookie sheet and cover with a towel. Let rise until doubled in bulk. (Takes about 2 hours.)

17) Brush each with one egg yolk that is mixed with 1 tsp. cold water.

18) Bake at 375 degrees for 25 minutes (check at about 20 minutes) if making 2 large loaves or less if making three smaller loaves (usually between 17 and 18 minutes)

19) Remove loaves to cooling racks.

20) Cool and then glaze with mixture of:

3 cups confectioner’s sugar

1 and 1/2 tsp. vanilla

5-6 tablespoons milk

Sprinkle with colored sprinkles or non-pareils.

This photo was taken a couple of years back when Elizabeth helped me make the bread. She was probably in first grade at the time. My point is: there’s lots of opportunity for kids to help out here. There’s measuring, kneading, braiding and more, that they can help out with.

NOTE: The whole process takes about nine hours. Start in the morning, end in the evening. Mixing and kneading takes about one hour. First rising takes about two hours. Braiding takes about a half hour. Second rising takes about two hours. Baking takes about a half for each loaf, then cool and glaze.

My mom stores hers in gift boxes (like from a department store) on waxed paper.

Happy Birthday Don and Alexandra!

21 Mar

So what’s the best birthday gift *you* ever gave someone?

ORIGINALLY POSTED MARCH 23, 2012

Today is a very special day.

Today is Alexandra’s birthday.

Today is also Don’s birthday.

That makes me the best wife ever because seven years ago for Don’s birthday at 1:22 am I gave him our third daughter.

I know, I know, best gift ever, right?! It’s hard to top that one though, so I don’t really try. I’m back to t-shirts, pajama pants and stuff like that for his birthday gifts.

Alexandra’s First Birthday 2006

Since sharing his birthday with his daughter, Don has been blessed with getting to have a Snoopy party, a My Little Pony party, a Dora party, a Purple party and this year…Hello Kitty. Technically they’re not his parties obviously, but you see what I mean.

Birthday crowns all around on Alex’s second birthday.

Thankfully, my parents have this neat tradition that they started with us where we celebrate the adult birthday parties at their house each year and we “kids” get to choose our meal and our cake. I choose….well I won’t tell you what I choose until it’s my birthday this summer. But Don chooses a totally opposite type of meal and cake than I would choose, so I guess it’s good that we each get a chance to choose our own, to choose what we like. Don chooses meatball sandwiches (made with my mom’s homemade meatballs and gravy) with lemon cake for dessert. It’s probably the only time all year we have it and he really enjoys it.

Therefore, today I thought I’d share with you the recipe for Don’s birthday cake of choice each year, the lemon cake. It’s really yummy, I particularly love the corners.

***********************************************************************************

LEMON CAKE

A cake *just* for Daddy!

INGREDIENTS

1/4 cup oil

1/2 cup water

2 beaten eggs

Duncan Hines Lemon Cake Mix

1 can lemon pie filling (divided)

DIRECTIONS

In bowl by hand, mix together oil, water, eggs, cake mix.

Add 1/4 can of lemon pie filling into the mix.

Put into greased 9×13 dish.

On top, distribute the rest of the pie filling.

Bake 35-40 minutes at 350 degrees.

When cool, glaze with:
1 cup confectioner’s sugar mixed with 1 Tablespoon lemon juice. Add a little hot water if necessary.

Happy St. Patty’s Day: Irish Soda Bread

17 Mar

ORIGINALLY POSTED MARCH 16, 2012: Everyone loves a good Irish Soda Bread with their St. Patrick’s Day meal! This one was passed along to me by my father-in-law last winter and it was wonderful. I can’t wait to make it again this year. It’s probably the one and only recipe where I don’t think about subbing out the raisins for chocolate chips!!

INGREDIENTS

4 c  flour

1 c white sugar

1 tsp baking soda

2 tsp baking powder

1/2 tsp salt

3 eggs

1 pint sour cream

1 cup  raisins

DIRECTIONS

Preheat oven to 325 degrees

Grease two 8×4″ loaf pans

Mix first five ingredients

Add eggs, sour cream and raisins

Mix until just combined

Distribute batter evenly between the two pans

Bake loaves 1 hour at 325 degrees

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