Gastronome Tart

Walnut Streusel Bread

I have always loved quick breads, because well... they are quick. Okay, okay it truly isn't that cut and dry. I mean, who doesn't love sweet, moist, bread?! 

This bread is somewhat of a cross between a cinnamon roll (minus the raisins) and your basic walnut bread. Utterly delicious and tastes even better the next day with it toasted, slathered with a bit of butter and a latte. Oh yeah, and sudoku. Gotta play the sudoku when eating this breakfast (anyone else addicted to that game?) Enjoy!

Walnut Streusel Bread

Ingredients

Streusel

1/3 cup packed brown sugar

1/3 cup old-fashioned rolled oats

1 tablespoon all-purpose flour

1/4 teaspoon ground cinnamon

Dash of salt

2 tablespoons butter, melted

2 tablespoons chopped walnuts

Bread

9 ounces all-purpose flour (about 2 cups)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

5 tablespoons butter, softened

2/3 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup fat-free buttermilk

Baking Spray with flour

Directions

1. Preheat oven to 350 degrees

2. To prepare streusel, combine first 5 ingredients in a medium bowl. Add 2 tablespoons melted butter, stirring until well combined. Stir in the nuts. Set aside.

3. To prepare the bread, weigh or lightly spoon 9 ounces flour into dry measuring cups; level with a knife. Combine the flour, baking soda, baking powder and 1/2 teaspoon salt in a bowl, stirring well with a whisk. Combine 5 tablespoons butter and granulated sugar in a large bowl; beat with a mixer at medium-high speed until well combined. Add eggs, 1 at a time, beating well after each addition; beat in vanilla. Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined. Scrape half of batter into a 9x5 inch loaf pan coated with baking spray; sprinkle with half of streusel mixture. Spread remaining batter over streusel on top of batter. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack.  Remove from pan; cool completely on wire rack. 

Source: Cooking Light October 2012

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Whole Wheat Pumpkin Doughnut Muffins

Brown Butter Blondies

Whole Wheat Pumpkin Doughnut Muffins

I trust that everyone had an absolutely delicious and relaxing Thanksgiving. I must admit that I have already started cranking up those Holiday tunes and have already gone ice skating (those of my readers who follow me on instagram may already have seen the pics- GastronomeTart). However, I'm not willing to let my fall pumpkin phase fade out just yet. It is after all still fall and I still do love that pumpkin and pumpkin pie spice in my baked goods.

These doughnut muffins are just that. They taste like a cross between a doughnut and a muffin and since we just passed one of the most calorie laden days of the year and now we are in for the holiday baking season, I decided to lighten this recipe up just a tad by using smart balance in place of the butter and whole wheat flour in place of all-purpose. I must say that these are best eaten the day they are prepared. Enjoy!

Whole Wheat Pumpkin Doughnut Muffins

 

Ingredients

 

5  tablespoons  unsalted butter, room temperature, plus more for pan

5 tablespoons Smart Balance 

1.5 cups all-purpose flour (spooned and leveled), plus more for pan

1.5 cups whole wheat flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon coarse salt

1 teaspoon pumpkin pie 

1/3 cup buttermilk

1 1/4 cups pure pumpkin puree

3/4 cup light brown sugar

4  large egg whites

For the sugar coating:

3/4 cup granulated sugar

2 1/2 teaspoons ground cinnamon

1/4 cup Smart Balance, melted

Directions

1. Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter, smart balance and brown sugar until light and fluffy. Beat in egg whites, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

2.  Spoon  1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with the smart balance, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Source: Adapted from Martha Stewart.com

Cinnamon Bun Pie

 

I know, I know... it sure has been a while since I have posted. However, there has been good reason for this. MUCH has been going on over at Casa de Gastronome Tart. I can't wait to share it with you, but in due time my reader's, in due time.

Which is why I thought this cinnamon bun pie would be perfect for the occasion. Absolutely ooey, gooey and reminiscent of Cinnabon. Although much better in my opinion. It is perfect for a crowd and is sure to hit the spot. Like most Milk Bar recipes, there are many steps and like most Milk Bar recipes, you will not be disappointed. Enjoy!

 Cinnamon Bun Pie

Makes 1 (10 inch) pie. Serves 8-10

Ingredients

1/2 recipe of Mother Dough (Recipe to follow)

3 tablespoons flour, for dusting

1/4 cup browned butter

1 recipe of Liquid Cheesecake (Recipe to follow)

1/4 cup light brown sugar, tightly packed

1/4 teaspoon kosher salt

1 teaspoon ground cinnamon

1 recipe Cinnamon Streusel (Recipe to follow)

Directions

1. Heat the oven to 350 degrees.

2. Punch down and flatten the proofed dough.

3. take a pinch of flour and throw it across the surface of a smooth dry countertop, to lightly coat the counter. Take another pinch of flour and lightly dust a rolling pin. Use the rolling pin to flatten the punched-down dough, then roll out the dough with the rolling pin or stretch the dough out by hand as if you were making a pizza from scratch. Your end goal is to create a large circle that is 11 inches in diameter. Keep your 10 inch pie tin nearby for reference. The 11 inch dough round should be 1/4 to 1/2 inch thick.

4. Gently place the dough in the pie tin. Alternate between using your fingers and palms of your hands to press the dough firmly into place. Put the pie tin on a sheet pan.

5. Use the back of a spoon to spread half of the brown butter in an even layer over the dough.

6. Use the back of another spoon to spread half the liquid cheesecake in an even layer over the brown butter. Spread the remaining brown butter in an even layer over the liquid cheesecake.

7. Scatter the brown sugar on the top of the brown butter. Tamp it down with the back of your hand to help keep it in place. Then sprinkle evenly with the salt and cinnamon.

8. Now for the trickiest layer: the remaining liquid cheesecake. Stay cool, and spead it as gently as you can to achieve the most even layer possible.

9. Sprinkle the streusel evenly on top of the cheesecake layer. Use the back of your hand to secure the streusel.

10. Bake the pie for 40 minutes. The crust will puff and brown, the liquid cheesecake will set firm, and the streusel will crunch up and brown. After 40 minutes, gently shake the pan. the center of the pie should be slightly jiggly. The filling should be set toward the outer boundaries of the pie tin. If some of the filling erupted onto the sheet pan below, that's okay! You can snack on it later :)

11. Cool the pie on a wire rack. To store, cool the pie completely and wrap well in plastic wrap. In the fridge, the pie will keep fresh for 3 days ( the crust gets stale quickly); in the freezer, it will keep for one month.

12. When you are ready to serve the pie, know that it's best served warm. You can microwave a slice for 30 seconds or warm the whole pie at 250 degrees for 10-20 minutes.

 

Mother Dough

Makes about 2 pounds

Ingredients

3.5 cups flour (550 g)

1 tablespoon kosher salt (12 g)

1/2 packet or 1 1/8 teaspoon active dry yeast (3.5 g)

1 3/4 water at room temperature (370 g)

Grapeseed Oil

Directions

1. Stir together the flour, salt and yeast in the bowl of a stand mixer. Use the dough hook like a spoon to mix together the ingredients. Continue stirring it with your hands and add the water, mixing for 1 minute, until the mixture has come together.

2. Engage the bowl and hook and have the machine mix the dough on the lowest speed for 3 minutes, or until the ball of dough is smoother and more cohesive. Then knead for 4 minutes on the lowest speed. The dough should look like a wet ball and should bounce back softly when prodded.

3. Brush a large bowl with oil and dump the dough into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes.

4. The dough is ready to be used as directed. If you do not plan on using the dough immediately, you can store it in an airtight container at least twice it's size in the fridge for 3 days.

 

Liquid Cheesecake

Ingredients

8 ounces cream cheese

3/4 cup sugar

1 tablespoon cornstarch

1/2 teaspoon kosher salt

2 tablespoons milk

1 egg

Directions

1. Heat the oven to 300 degrees.

2. Put the cream cheese in the bowl of a stand mixer fitter with the paddle attachment and mix on low speed for 2 minutes. Scrape down the sides of the bowl with a spatula. Add the sugar and mix for 1-2 minutess, until the sugar has been completely incorporated. Scrape down the sides of the bowl.

3. Whisk together the cornstarch and salt in a medium bowl. Whisk in the milk in a slow, steady stream, then whisk in the egg until everything is fully incorporated.

4. With the mixer on medium-low speed, stream in the egg mixture. Paddle for 3-4 minutes, until the mixture is loose and smooth. Scrape down the sides of the bowl.

5. Line the bottom and sides of a 6x6 inch baking pan with plastic wrap. Pour the cheesecake batter into the pan and put it into the oven and bake for 15 mintues. Gently shake the pan. The cheesecake should be firmer and more set toward the outer boundaries of the baking pan but still be jiggly and loose in the center. If the cheesecake is jiggly all over, give it 5 minutes more. And 5 minutes more if it needs it. If the cheesecake rises more than 1/4 inch or begins to brown, take it out immediately.

6. Cool the cheesecake completely, to finish the baking process and allow the cheesecake to set. The final product will resemble a cheesecake, but it will be pipeable and pliable enough to easily spread or smear, while still having body and volume. Once cool, the cheesecake can be stored in an airtight container in the fridge for up to 1 week.

 

Cinnamon Streusel

Ingredients

1/4 cup flour

1/4 cup old fashioned rolled oats

1 teaspoon ground cinnamon

1/4 teaspoon kosher salt

2 tablespoons light brown sugar

2 tablespoons butter, melted

1/8 teaspoon vanilla

Directions

1. In a bowl combine the flour, oats, cinnamon, salt and brown sugar with a spoon or spatula until the dry ingredients are incorporated. Pour in the melted butter and vanilla and toss the mixture until almond sized dark oat clusters form.

2, If your making the pie the same day, the streusel can wait out on the counter. If your making the streusel in advance, transfer it to an airtight container and store in the fridge or freezer for up to 2 weeks.

 

Strawberry Honey Jam

Ever since I have made my way on over to Virginia, I have had a lot of foodie firsts. Sure, I have always canned due to my CSA, however it wasn't until I moved here that I was able to take part in the "picking" process. Many of you may remember my first jaunts with peach  and apple picking. Yet, this season would be my first in terms of strawberry picking.

When I first read that the fields were open early this year, (Darn you global warming! But hey, thanks for the early produce.) I jumped at the chance and knew that I must get there in order to ensure the best that the picking fields had to offer and with my camera in tow, I ventured out to the farming land's in Virginia Beach (Yes, it is true. There are farms in Virginia Beach!). Where I drove 40 miles to get my fair share this past Wednesday. Which seemed to be the perfect day due to the lack of people picking the fields. Which meant I got the best that the fields had to offer that day. 

I was very excited to learn that Cullipher Farm is the only strawberry picking field in Southeastern Virginia that is certified organic. Which is awesome in my book because let's not forget that strawberries have very high pesticide residues and are on the dirty dozen list.

Although it was quite cold while picking, it truly didn't deter me. I wanted those strawberries because I have some big plans on what I am going to do with them and of course I will be sharing them with all of you. Let's also not forget that amazing Strawberry Pie with Basil Mascarpone Whipped Cream from last year either.

Since many of you do know that I keep bees, it may come as no surprise that I will be using honey in conjunction with many of my recipes that will be involving strawberries. When I first picked these berries, the first thing that popped into my mind was Strawberry Honey Jam!

This jam is perfect because it is natural (which pectin is a natural ingredient, it just depends on what type of pectin.) and naturally sweetened. Perfect slathered on whole wheat toast with ricotta or with a spoonful over ice cream. Enjoy!

Strawberry Honey Jam

Makes 8 half-pint jars

Ingredients

8 cups of washed, hulled and crushed strawberries 

1 cup honey

1 teaspoon lemon zest

2 tablespoons lemon juice

6 tablespoons Classic Real Fruit Pectin by Ball

Directions

1. Sterilize your jars and lids. If you are unsure as to how to do so, reference this post.

2 Prepare the strawberries: I used a potato masher to mash my strawberries as I like to have some chunks in my jam. Although doing this does make the jam a bit inconsistent as some of the fruit floats to the top. Or if you like a smoother jam you may process them with a food processor.

3. Combine the strawberries, honey, lemon juice, lemon zest and pectin in a stainless steel pot over medium heat. Bring to a boil, stirring occassionally and boil for 1-2 minutes. 

4. Scrape off the foam and ladle the jam into the sterilized jars leaving a 1/4 inch head space. Run a knife around the inside of the rim to loosen up any bubbles. Wipe the rim of the jars and apply the lids. 

5. Return the jars to the boiling water that you used to sterilize the jars. Make sure the jars are covered by an inch or two of water. Put the lid on and process the jars for 10 minutes. Afterwards, turn the stove off and take the lid off and let sit for 5 minutes then take out of the water. In about an hour the lids should have sealed and press down on the center of each to check. If the lid still pops up, it is not sealed and that jar must be refrigerated and used within two weeks. If it is sealed and the lid does not pop up, you have successfully canned your jam and the jam will keep for about one year!

A Virtual Baby Shower for Courtney- Savory Apple Galettes

When I was asked to participate in a virtual baby shower for my blogging friend Courtney (of Cook Like a Champion) I didn't hesitate! As for those of you who are faithful reader's of Gastronome Tart, I met Courtney through this online blogosphere of ours and was shocked to learn that we both lived in the same city at the time. We decided to meet for coffee have been meeting sporadically ever since. Our meetings usually entail what else? Food and some fun foodie and blogging conversation that we have been waxing poetic on ever since. 

 

If any of you know Courtney, I know that you understand what a die hard Harry Potter fan she is. Seeing that she is such a lover of the books and movies, I thought it would be fun to usher in this new chapter of her life with the incorporation of books and something savory. While I would have loved to have made something sweet (I can't help my raging sweet tooth!) this recipe for savory apple galettes spoke to me. It was screaming comfort and isn't that what all ladies expecting crave? A little comfort food?

Seeing that this is a spread, you can see the amazing roundup of all the dishes made from amazing blogs that are all friends of Courtney.Josie from Pink Parsley organized the shower and you can also see the roundup on Cook Like a Champion as well!

I can't wait to see pics of Courntey's little one and read and hear all about her and Eric's adventures in the kitchen with their new addition. Congratulations Courtney!

 

Savory Apple Galettes

Makes 6

Ingredients

For the crust

1 small parsnip (about 4 ounces), peeled

2 cups all-purpose flour, plus more for dusting

1 teaspoon salt

1 teaspoon sugar

1/4 teaspoon freshly ground pepper

3/4 cup (1.5 sticks) cold unsalted butter, cut into small pieces

1/2 cup finely grated manchego cheese (about 1.5 ounces)

2.5 teaspoons finely chopped fresh rosemary

1 large egg yolk

1/4 cup ice water

For the filling

1 tablespoon EV olive oil

1 tablespoon unsalted butter

3 Gala apples, peeled, cored, halved and sliced 1/4 inch thick

8 medium yellow onions, halved and thinly sliced

3 tablespoons cider vinegar

1/2 teaspoon coarse salt

1 cup coarsely grated manchego cheese (2-3 ounces)

Freshly ground pepper to taste

Directions

1. Make the crust; Finely grate parsnip (you will need 1/2 cup). Place on a clean kitchen towel (do not use paper towels), and squeeze to extract as much liquid as possible.

2. Pulse the parsnip, flour, salt, sugar, pepper, butter, cheese and rosemary in a food processor. Add egg yolk, and pulse to combine. Drizzle ice water evenly over mixture; pulse until dough just comes together. Shape into a disk, and wrap in plastic. Refrigerate 1 hour or up to 2 days.

3. Make the filling; Heat the oil and butter in a large skillet over medium high. Add the apples and onions and cook until golden brown, about 15 minutes. Cover, reduce heat to low and cook until very soft and carmelized about 35 minutes. Add vinegar and salt and cook 5 minutes. Remove from the heat and let filling cool completely.

4. On a lightly floured surface, roll dough out to 1/8 inch thick. Cut out six 7-inch rounds, gathering scraps and rerolling dough if needed. Place on large parchment lined baking sheets.

5. Purée half the apple-onion mixture in a food processor until smooth. Using an offset spatula, spread 3 tablespoons apple-onion purée over each round, leaving a 1-inch border around edges. Sprinkle each with 2 tablespoons cheese. Season with salt and pepper. Top each with a generous tablespoon of remaining apple-onion mixture and sprinkle with 2 teaspoons cheese. Fold in edges of dough, crimping with your fingers. Refrigerate until dough is firm, about 30 minutes. Meanwhile, preheat oven to 350 degrees.

6. Bake until edges are golden brown, about 40-45 minutes. Serve warm or at room temperature.

Source: Martha Stewart's Pies and Tarts

 

Clementine Cake with Citrus Glaze

The bright spot in the produce aisle during the dreary days of winter (Okay, let's admit, it hasn't been that dreary this winter. But, it's still winter right?) has been the arrival of clementines. Clementines are seriously one of my favorite citrus fruits and for good reason. They are not only delicious, but easy to peel and seedless! Holla! 

This type of tangerine is also prevalent in the celebration of the lunar new year as the chinese word for luck and wealth sounds similar to tangerine and orange. Since the celebration is still in full swing (the lunar new year is celebrated for 15 days) why not bring a bit of that luck into baking? 

This cake would be perfect for a dessert or paired with a nice cup of java for a morning piece of cake (Yes, I like to start my day with cake at times. Hello! Doughnut?) Enjoy!

 

Clementine Cake with Citrus Glaze

Serves 12

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, room temperature

3 cups AP flour

1 teaspoon baking soda

1 teaspoon kosher salt

2 cups sugar

6 large eggs

2 tablespoons finely grated clementine zest, plus 1/2 cup clementine juice (from about 6 clementines)

2 tablespoons cointreau orange liqueur

3/4 cup low-fat greek yogurt

1 teaspoon pure vanilla extract

For the glaze:

1 1/2 cups confectioner's sugar

3 tablespoons clementine juice

Directions

1. Preheat the oven to 350 degrees

2. Make the cake: Butter and flour a 12 cup bundt cake pan. In a medium bowl whisk together flour, baking soda and salt.

3. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, scraping down as needed about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the zest, juice and liqueur.

4. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt and beat to combine; beat in vanilla. Transfer batter to pan, smooth top and firmly tap pan on a flat surface to remove air bubbles.

5. Bake until a toothpick inserted in the center comes out clean, about 55-60 minutes. Let cool in pan on a wire rack for 30 minutes.

6. Invert cake onto rack set in a rimmed baking sheet and let cool completely (With a serrated knife,  trim cake to sit flat if necessary)

7. Make glaze: Whisk together confectioner's sugar and clementine juice until smooth. Spoon glaze evenly over cake and let sit for an hour.

Source: Sara Carey 

Detox Green Smoothie

I remember years ago when the hubby and I first signed up for our CSA, we were bombarded with kale. Week after week it seemed to be chock full of the same thing: Kale! 

What is this? The kale CSA?

However, all in all we grew to absolutely love it. I made everything from kale soup, to sauteéd kale, to kale chips as snacks. You name it and we made it. But, the one thing I never made was a kale smoothie.

Sure, we have all seen and drank those Green Machine Smoothies from Naked Juice. You know, the ones that incorporate spinach and make it taste like a banana smoothie? Genius!

Which is why I was all game to try this detoxing smoothie for my yearly detox that I am partaking on at the moment (Headache? What headache? Oh yeah... caffeine free too. Yikes!). Kale is considered a major super food. I could go on and on about it's benefits, but I will let WebMD do all the talking for me.

Although this is jam packed with leafy greens, the mango and pineapple gives it a sweet kick. I added a bit more of the pineapple than was called for as I felt that it tasted just a tad bit too leafy. Whichever way you choose to make it, it is a simple and delicious way to start your morning and to jump start 2012! Enjoy!

Detox Green Smoothie

Adapted from wholeliving.com

Serves 2

Ingredients

6 chopped romaine leaves

4 chopped kale leaves

1/2 cup fresh parsley sprigs

1 cup cut pineapple

1/2 cup mango

1 inch fresh ginger, peeled and chopped

1.5 cups water

Directions

1. Combine all ingredients into a blender. Blend and then enjoy! Mixture may be a little thick, so keep on blending until you reach your desired thickness. 

Bananas Foster Buttermilk Waffles

What an eventful past few weeks it has been. I must admit that I am glad that the Holiday's are finally over as I can now get back in the kitchen and do what I love most. Cooking, baking, photographing and presenting to you and blogging all about it.

The hubby and I made these delicious mini waffles one recent morning after my mother had given us this mini waffle maker.

You see, like most men, when my husband and I were registering for our wedding gifts prior to our wedding, he was gun happy. As in, wanting to register the entire store. Yet, when it came to a waffle maker I was all about, he was hesitant.

"You won't make waffles so that would be a waste."

"And your massage chair is all fair game?"

You can only imagine where this conversation was going and wouldn't you believe that he has sat on our couch, many MANY Sunday mornings saying, "Man. I feel like some waffles..."

Really? Remember how you said I wouldn't use it and I have used every single thing I have registered for. Including the hand crank pasta maker and now you want waffles?

My mother has heard this story so many times throughout our almost six years of marriage that she felt compelled to buy us our mini-waffle maker and wouldn't you know. We immediately used it and sat there one Sunday morning gobbling them up. Besides, Bananas Foster anything is delicious. Enjoy!

Bananas Foster Buttermilk Waffles

For the Waffles:

Ingredients:

1 cup flour

1/2 ts. baking soda

1 tsp. sugar

3/4 tsp. baking powder

1/2 tsp. salt

1 egg

1 cup buttermilk

1 Tbsp. Melted Butter

Directions

1. In a medium bowl, sift together flour, baking soda, sugar, baking powder and salt; set aside.

2. Beat egg until light and fluffy. Add egg, buttermilk and butter to dry mixture; mix until blended. 

3. Cook waffles according to your waffle griddles directions.

 

For the Bananas Foster

Ingredients

1/3 cup packed dark brown sugar

3 tablespoons, unsalted butter

1/2 tsp. ground nutmeg

2 large, ripe bananas, peeled and cut into 1/4 inch slices

2 tablespoons dark rum

Directions

1. Combine the brown sugar, butter, and nutmeg in a large nonstick skillet, Cook over medium-low heat, stirring frequently, until the butter melts and the sugar dissolves, about 5 minutes. Add the bananas and cook tossing to coat until the bananas begin to soften, 2-4 minutes. Increase the heat to medium, remove the skillet from heat, and pour in the rum. Return the skillet to the heat and ignite the rum with a long wooden match; cook shaking the pan, until the flame goes out about 30 seconds. Continue cooking until the sauce thickens slighlty about 1 minute. Remove the skillet from the heat and top the waffles with the sauce and bananas.

Source: Pure Comfort Weight Watchers

Cranberry Pumpkin Bread

It has finally begun for the Cole residence. Holiday baking! Now, I do understand that many of you across the blogosphere have been busy baking up a storm already, however, I usually like to do it a little closer to the Holiday so that they can be given to relatives and friends and neighbors closer to the Holiday.

This bread comes to us courtesy of my grandmother. Our family makes it starting around Thanksgiving and is such a hit that we continue making it well into the Christmas season. 

This recipe calls for pumpkin which can either be from canned, or made fresh from sugar pumpkins. If I can find sugar pumpkins, that is usually what I like to go for. Below you will find instructions on using sugar pumpkins.

However, be warned. This is highly addictive stuff people! While I am aware that there are many forms of cranberry pumpkin bread, I am letting you know right off the bat that you probably have not had any quite like this before. Absolutely moist and delicious. Enjoy!

 

Cranberry-Pumpkin Bread

Makes 2 loaves

Ingredients

2 eggs

2 cups sugar

1/2 cup oil

1 cup pumpkin

2 1/4 cup flour

1 tablespoon pumpkin pie spice

1 tsp. baking powder

1/2 tsp. salt

1 cup chopped fresh cranberries

Directions

1. If using fresh sugar pumpkins; Slice and scrape out pulp out of the pumpkins. Wrap in aluminum foil and place in a pre-heated 350 degree oven for an hour. After one hour, allow to cool. At this point the pumpkin should separate easily from the outer skin. Place the pumpkin in a food processor.

2. Combine the eggs, sugar, oil and pumpkin; mix well. 

3. Combine the flour, pie spice, soda and salt in a large bowl. Make well in the center. Pour pumpkin mixture into well. Stir just until dry ingredients are moistened. Stir in cranberries.

4. Spoon batter into 2 greased and floured 8 x 3.75 x 2.5" loaf pans. Bake at 350 degrees for one hour or until toothpick comes out clean.

 

 

 

Good Living, Good Memories & A Good for you Pumpkin Pie Smoothie

Sometimes as blogger's we get great kick backs (free kitchen gadgets and specialty foods) and other times, we get AMAZING kick backs. Being a select few from Foodbuzz's Publisher's Program to be entered into an 8 day Grecian extravanganza courtesy of Fage and winning would obviously take the cake (or shall I say baklava in this case?) But, don't worry. At the end of this post, I will tell you how you can enter and win this dream vacay as well.

Many people who know me, know that I started this blog out of not only my love for food, but my love for travel. I have been to many amazing places, yet Greece has always evaded me. I have wanted to go fiercely, and what many do not know is that Greece holds many wonderful childhood memories. 

As an American traveling abroad, I think the one thing that draws us to travel and experience other cultures, is not just seeing these places, it is being able to become a part of their world. If even only for a few days.

In America everything is on the go. How can we get there faster? Can I be super woman, have a career and raise a family? Of course I can! I'm American! However, if we just sit back and look across Europe and many other parts of the world, life is a bit slower, but this also makes it sweeter. It's good living.

Ask anyone in many of these countries what constitutes a happy life and many would say family. Family is number one. While us Americans do find that admirable and many agree, sometimes we get so busy in the bustle of our country that it is hard to slow down and think and care for the ones we love. 

My Dad, Sister, me and my Mother

 

I grew up next door to a true Greek family. Eugenia, Dimitri, my friend Anthipe and her two brothers. Eugenia was fierce in the kitchen. Something that was completely foreign to me next to the other language she spoke (Greek).

I would walk into her kitchen during Greek Easter to find massive amounts of Greek women braiding huge amounts of bread, making cheese (YES! Cheese!) out of a bucket and roasting a whole lamb out in the backyard. 

Lamb? Oh,the horror when I was a child. Yes, this completely explains just how Americanized I was as a kid (happy to say I have broken out of that. Thank you very much) 

Eugenia would even make her way on over to our yard every year when our olive tree would produce ripe fruit. We gave her free reign over that tree because what were we going to do with it? Usually the fruit would just fall off the branches and we would never think twice about it. Not Eugenia. That fruit produced liquid gold and that liquid gold was olive oil. Where we went to the grocery store to get it, Eugenia would make it and that's just a bit of the old world brought through. Just a bit of good living. Making something from scratch not only because it is out of tradition, but it was out of love and the desire for a healthy life for her family.

These neighbors of mine vastly expanded my horizons as a child. I devoured squid on a stick at their festival they worked every year and ate pieces of lamb like it was going out of style. And Baklava? Yeah, Eugenia taught my mom (can you believe it?!) how to make it. So, yes. I have a bona fide baklava recipe that I might just share one of these days :) 

During this time of the year, we do get very busy getting ready for the Holiday's and the warp speed in which things need to be done. But, this doesn't mean that we can't take a little of that good life with us. Slow down a bit, enjoy the company of friends and family and throw in some healthy dishes every now and then because after all, we truly do care about the health and well being of those we love. 

This is why I came up with this fantastic pumpkin pie smoothie using Fage 0% Greek yogurt. A healthy, seasonal breakfast on the go or snack that is absolutely creamy and good for you too. Just a bit of that good living.

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway

 

Pumpkin Pie Smoothie

Serves Four-Six

If you would like to make this smoothie into more of a healthy dessert, top with a bit of light whipped cream and candied nuts. I chose almonds as that was what I had, however, I think candied pecans would be perfect for this. Recipe for the candied almonds is below as well.

Ingredients

1 (15 oz) can pumpkin

1.5 cups non-fat milk

1/2 cup sugar or natural sweetener (works well with Splenda as well. Just remember to use only 1/4 cup if using Splenda)

3/4 tsp. pumpkin pie spice

1 tablespoon vanilla extract

1 large container of Fage Total 0% Greek Yogurt

Light whipped cream and candied nuts for garnish (optional)

Directions

1. Combine the pumpkin, milk, sweetener, and spice in a medium saucepan. Simmer over medium heat for about 5 minutes. Remove from heat, let cool slightly and then place in the refrigerator to fully cool.

2. Combine the yogurt and vanilla. Once the pumpkin mixture is cool, combine them both and stir until fully incorporated (you can also use a blender or hand mixer)

3. Top with light whipped cream and candied nuts if desired and enjoy!

 

Candied Almonds

This recipe can be adapted to incorporate any nuts you would like. They taste great warm and on their own as well. They also taste very much like the candied roasted nuts you can buy at carnival's and other shows. Yum!

  Recipe adapted from AllRecipes.Com

Ingredients

1/2 cup water

1 cup sugar

1 tablespoon ground cinnamon

2 cups whole almonds

Directions

1. Place almonds on a baking sheet and roast in the oven under a broiler for about 5 minutes or until fragrant. Flipping the almonds with a spatula every so often.

2. Combine the water, sugar and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup like coating (I noticed that once it reaches this point that the mixture will then turn quite crumbly very quickly. This is okay. Once this happens, immediately place on the baking sheet that is lined with wax paper.) Pour the almonds on a baking sheet lined with wax paper. Separate almonds with forks. Allow to cool for about 10-15 minutes.