This was a much more successful pumpkin recipe. Very moist, very flavorful And if you’re creative, you can make it look like a pumpkin. Because I’m at high altitude, I should have remembered to add 2 tbsp extra flour. Next time.
Pumpkin Buttermilk Bundt Cake
- 2-1/4 cup flour
- 2 tsp baking powder
- 1 tsp baking soda
- 4 Tbsp buttermilk powder
- 3 tsp pumpkin spice
- 1 tsp cinnamon
- 1/2 tsp salt
- 15 oz can of pumpkin (not pumpkin pie filling)
- 3/4 cup butter, softened
- 1-1/4 cups sugar
- 3 large eggs
- 1 tsp vanilla
- 3/4 cup water
- 1 -1/2 cups powdered sugar
- 2 tbsp milk (more or less as needed)
- 1 tsp vanilla
bowls, bundt pan
Butter and flour bundt pan generously. In bowl, whisk together dry ingredients. In a large bowl, beat together butter and sugar until fluffy (about 3 minutes), add eggs, beat 1 minute. Add pumpkin and vanilla and beat on low until incorporated, scraping sides frequently. Alternate adding the flour mixture and water until all are incorporated with the pumpkin mixture and batter is smooth.
Spoon into the bundt pan and gently tap pan on the counter to remove any bubbles and even out the batter.
Bake at 350 degrees until a wooden skewer comes out clean, about 45 to 50 minutes. Let cool for 15 minutes, then invert on a plate and remove from bundt pan. Let cool completely before frosting.
Icing: Add vanilla to powdered sugar and then slowly add milk until mixture is smooth. Pour evenly over cooled cake. (I added yellow and red food coloring for some Halloween fun)
I make these every year and they disappear quickly. This year was no different. Not all my pumpkin creations are a success. Playing around with an oatmeal pumpkin cookie, I came up with an inedible concoction. Luckily Bixby and his playmates were not quite so discerning, so it wasn’t a complete waste of ingredients. I was glad to whip a batch of squares up after that to restore my faith in my own cooking.
- 4 eggs
- 1-2/3 cup sugar
- 1 cup oil or butter
- 15 oz can pumpkin (not pie filling)
- 2 cups flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp pumpkin spice (less if desired, I like them spicy)
mixing bowl & 13×9 baking dish, greased
Beat eggs, sugar, butter & pumpkin together, add dry ingredients, mixing well. Spread into baking dish, bake at 350° for 25-30 minutes. Cool & frost (frosting below). These are rich, so I would cut them into at least 24 squares.
- 16 oz cream cheese, room temp
- 2 tsp vanilla extract
- 3-3/4 cups powdered sugar
Mix together cream cheese, sugar & vanilla. Mix until smooth.
You can frost & freeze in an air-tight container for up to 2 weeks. Enjoy.
Originally posted 10/2011
I’m travelling this weekend, but didn’t want to leave you without a recipe exchange two weeks in a row. This is a repeat from several years ago (have we really been doing it that long?). My life is pulling me in twelve different directions right now and only a few do I have control over. That probably means between now and the big holidays, we’ll have more repeats. Once I move into my new house, I’ll be back into the cooking groove…and in a better kitchen that doesn’t make feel all stabby and want to throw things.
I have a couple of recipes that I made recently that I’ll try and put together for next week. But no promises, if next week unfolds anything like this week.
No Bixby update this week, but a few pictures of how much he’s grown, here. There is no hiding his Great Dane lineage now. BTW, in case you didn’t know it, Mrs. J works at the local shelter and JeffreyW always has lots of photos of the residents. This is a particularly cute bunch.
On to the recipes:
Chicken is our default theme tonight.
First up, Quick and Easy Barbecue Chicken, recipe here.
Grilled Lime Chicken, and additional marinade ideas, here.
JefferyW is fond of Chicken Marsala, photos and recipe here.
I’ll be out trick or treating with eight year olds tonight. What are you scaring up for the weekend? Cooking up anything good in your cauldron?
Tonight’s featured recipe:
Braised Italian Chicken
- 8 bone-in chicken thighs, skin on
- Olive oil
- Dried: basil, oregano, rosemary, cayenne pepper, pepper, salt, thyme
- 6-8 green onions, chopped
- 1 small zucchini cubed
- 1 carrot, diced
- 1 green pepper, diced
- 4-6 button mushrooms, washed and sliced
- 2 tsp crushed garlic or equivalent
- 1/2 cup good red wine
- 6 oz can of tomato paste
- 14 oz can of diced tomatoes or equivalent (I use unsalted)
- 2-15oz cans of tomato sauce (again, I use unsalted)
- 2 tsp dried basil (or fresh equivalent)
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes (opt)
- Pinch of rosemary
- Salt & pepper to taste
- 10-16 oz of favorite pasta (I like angel hair with this dish)
Bowl, Saucepan, Skillet, Baking dish or Dutch oven
In a bowl, mix together about 2 cups of flour and a good amount of the spices. Wash and dry thighs. Dredge in flour and fry in large skillet in about 1/2 cup of olive oil (I start with skin side down and do not touch it until it moves easily when I nudge it with a fork, then I flip it). When browned on both sides, remove to a plate with paper towels to drain a bit. Preheat oven to 325 degrees.
Meanwhile, in a large saucepan, heat 1 tbsp of oil and add diced vegetables, cook until the onions are translucent. Add garlic and cook for another minute, then add wine, stirring to deglaze the pan. Add remaining ingredients, stirring to mix well. Let simmer, covered, on the stovetop while chicken browns.
In baking dish, add enough sauce to come 1/2 way up the side of the baking dish. Nestle chicken in the baking dish, skin side up. Now here is the important part, ladle additional sauce AROUND the chicken as needed, but DO NOT cover the top. Leave enough room for the browned top of the chicken to remain above the sauce. This lets it braise and the skin still stay crispy. Bake, UNCOVERED, for 1 hour and 30 minutes. At the 15 minute mark, check to make sure the sauce is barely bubbling, if it is boiling, reduce heat to 300 degrees. Chicken is done when it gives easily, but not falling off the bone.
Leave remaining sauce on the stove to simmer on low while the chicken cooks, you’ll probably want extra for the pasta. Prepare pasta just before chicken is done. Serve with salad or green beans and a nice deep red wine.
Prep time is a lot on this meal, so I suggest it for weekends or special guests. I also doubled the sauce and froze 1/2 for another meal.
That’s if for this week. Have a safe Halloween. Boo! – TaMara
I’m having difficulty typing this because at the moment I’m sitting on the couch with a Great Dane draped over my shoulders like Grandma’s shawl. I’m not sure why, just where he landed this morning. And…now he’s snoring. I will do my best.
Sometimes JeffreyW and I have this odd blogging-psychic link and end up cooking similar meals days apart. I knew I was going to do a chili themed recipe exchange as soon as there was a chill in the air and football/baseball/hockey were in full swing (it’s like sports Christmas). So I wasn’t terribly surprised when I opened up the blog earlier this week to see he had created a chili themed post.
Chili is one of those recipes that appears to be capable of causing intense debate, so consider the following as our entries into that debate. Then you can discuss amongst yourselves the merits of your old family recipe for chili. Beans, no beans, fritos, no fritos, vegetarian, spicy or mild. And while your are at it, what’s else is on your plate for the weekend?
Super easy chili, recipe here.
JeffreyW’s Chorizo Chili here.
Even this week’s Dinner menu involved chili: Kid Friendly Chili-Mac, menu and recipes here.
For some great ideas to do with your leftover chili, see Jeffrey’s photos here.
For tonight’s featured recipe, a different take on chili:
White Chicken Chili. For JeffreyW’s version, picture above, click here.
White Chicken Chili
- 3 lbs chicken thighs, bone in, skin on
- 1 tablespoon vegetable oil
- 3 jalapeno peppers, chopped
- 3 poblano chiles, chopped
- 3 anaheim chiles, chopped
- 2 onions, chopped
- 6 garlic cloves, crushed
- Salt and Ground black pepper
- 1 tbsp ground cumin
- 1½ tsp ground coriander
- 3 (15-ounce) cans cannellini beans
- 3 cups low-sodium chicken broth
- 2 limes, minced fresh cilantro leaves and sour cream for garnish
Dutch oven, blender
In the Dutch over, heat oil and brown chicken thighs, skin side down, until the skin is crisp. Remove to a plate. Pour off all but 1 tbsp of chicken fat, heat and add chiles and onion to the Dutch oven and sauté until soft, then add the garlic and sauté another 2-3 minutes. Remove half of the sautéed mixture to the blender.
Add 1 can of beans and the chicken broth to the blender. Puree beans and onion mixture until smooth. Add puree to the Dutch oven, along with remaining ingredients, except garnishes. Remove the skin from the chicken thighs and add those to the chili and let simmer, covered, at medium heat until the chicken is cooked through and pulls easily from the bone, about 30 to 45 minutes. Stirring occasionally.
Remove chicken to a plate and let cool enough to remove the meat from the bone and rough chop. Add the meat back to the chili and simmer until chicken is heated through, about 5 minutes. Serve immediately with fresh lime juice, cilantro and sour cream for each bowl.
That’s it for this week – hopefully I’ll have a Bixby update for you next week! – TaMara