Pumpkin, Orange and Poppy Seed Cake

This is my take on the recipe from "Bake, The Essential Companion," by Alison Thompson. Its a super moist and flavorful cake. Next time, I need to use a bigger pan, so more of the syrup will be absorbed into the cake. 

Ingredients

1 1/3 cups unsalted butter, diced, softened

1 1/2 cups superfine sugar

4 eggs

Grated zest of 3 oranges

Grated zest of 3 lemons

1/4 cup poppy seeds

2 2/3 cups self-rising flour, sifted

1 1/4 cups canned organic pumpkin (not pumpkin pie filling)

Syrup

1 1/2 cups sugar

6 tbsp freshly-squeezed orange juice

6 tbsp freshly-squeezed lemon juice

1. Preheat the oven to 325 degrees. Line a 10-in round or square pan with parchment paper.

2. Beat the butter and superfine sugar, in the bowl of an electric mixer fitted with the paddle attachment, on high speed for 5 minutes until pale and creamy. Add the eggs one at a time, beating well after each addition. Add the orange and lemon zests, poppy seeds, sifted flour and pumpkin. Mix on low speed until combined.

3. Spread the mixture into the prepared pan. Bake for 1 1/2 hours, or until a skewer inserted into the center of the cake comes out clean. (While cake is baking, prepare the syrup.)

4. To make the syrup, combine the sugar, lemon juice and orange juice in a small saucepan. Bring to a boil, stirring, then remove from the heat.

5. Pour the hot syrup over the cake as soon as it comes out of the oven. Allow the cake to cool completely in the pan. 

Place parchment paper in the bottom of the pan. This will make it easier to remove the cake later.

Beat the butter and sugar.

Beat till pale and creamy.

Add the lemon and orange zests. 

Shift the flour into the mixing bowl.

Add the pumpkin.

Save the lemons and oranges for juicing.

Add the poppy seeds and mix together.

Spread the batter into the prepared pan and bake.

Enjoy!

Chocolate Brownies

I got this amazing baking cookbook, while I was in Portland last month and I couldn't wait to share my baking adventures with you. Its called "Bake, The Essential Companion," by Alison Thompson. I switched out dark chocolate, for milk chocolate and semi sweet chocolate, from the original recipe.

Ingredients:

2 1/2 cups chopped dark chocolate
1 cup unsalted butter, diced
4 eggs
1 3/4 cups superfine sugar
1 1/3 cups all-purpose flour
1 1/4 cups chopped dark chocolate, extra
1 1/4 cups finely chopped walnuts

1. Preheat the oven to 325 degrees. Line a 8-in x 12-in brownie pan with parchment baking paper.

2. Melt the chocolate and butter together in a double boiler or in the microwave until smooth.

3. Whip the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment, on high speed for 10-minutes until pale and creamy. Fold in the melted chocolate. Sift the flour into the bowl and add the extra chocolate and walnuts. Fold gently until combined. Pour the mixture into the prepared pan.

4. Bake the brownies for 30-40 minutes, until risen and firm to the touch. Allow to cool completely in the pan, then cut into squares.

So moist!

Lining the bottom of the pan, makes it easier to remove the brownies after they're baked.

I didn't have superfine sugar, but I placed granulated sugar in the Vitamix and pulsed it a few times. It actually turned out pretty close. 

I had to keep mixing and replacing the bowl bake in the microwave. 

Melted chocolate :)

Whisk that sugar and eggs!

Nice and fluffy.

Fold in the chocolate to the egg and sugar mixture.

Don't over mix it!

Add sifted flour, nuts and chopped chocolate.

Spread in the pan.

Bake for 30-40 minutes.

Enjoy with milk!

Afternoon Applesauce Spice Cake

I received a jar of homemade applesauce and I just had to do something special with it. I recently bought this amazing canning book "Canning for a New Generation," by Liana Krissoff. Its chalk full of canning tips and recipes, as well as recipes to cook with your jams, jellies and pickled treasures.

Ingredients:

2 1/2 cups all-purpose flour
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoon baking soda
1/2 teaspoon teaspoon kosher salt
1 cup granny smith applesauce
1/2 vegetable oil
1/2 cup nuts, toasted and chopped
1/2 cup raisins (optional)

Preheat the oven to 350 degrees.

In a medium bowl, use a fork to combine the flour, brown sugar, spices, baking soda, and salt. Add the remaining ingredients and 1/2 cup water and stir the batter until the dry ingredients are just moistened. Scrape the batter into a 9-inch square cake pan and smooth the top. Bake in the middle of the oven for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack for at least 15 minutes before cutting into squares and serving.

Place all dry ingredients in a bowl.

Mix dry ingredients with a fork, till combined.

Homemade Apple Sauce!

Place toasted on a cutting board.

Chop up the nuts.

Add the rest of the ingredients and 1/2 cup water.

Mix till just combined.

Place in a 9 inch baking pan. I didn't have a square one, so I used a round one.

Cool on a wire rack for at least 15 minutes, before serving. Enjoy!

Spring is in the air!

Sorry, I've been missing-in-action. My husband and I went to Southern California to attend a wedding and visit friends and family. My wonderful roommates watered my garden while I was away and I'm pleased to say that I some tiny sprouts coming up! So cool. I do have to report that the starter plants, that I planted in February, didn't survive the transplant. Boo. I think that they didn't get enough sun,while in the house. Thats ok, thats what Fred Meyer Garden Center is for.

I bought some starter tomato, jalapeno, green bell peppers and some herb starter plants and two weeks later, they are doing great. I've read that buying starter tomato plants is the way to go, so we'll how many tomatoes I'll end up with.

I've been planting carrots and lettuce two weeks apart, so I should have a continuous crop through the summer. I'll keep you all posted.

Tomato plants in containers.

Pea sprouts

Some starter marigolds and bell peppers

Garden bed #2

Little beet sprouts

Herb Garden

Jalapeno starter plant