Experimenting with Pumpkin Bread

How has it been so long since my last post? Oh yeah, I joined Pinterest. That's how. I have thought to myself, 'I should really post this recipe on the the blog' more times than I can count in the last 6 months so I have a lot of catching up to do. We'll start with the fun stuff first...

Close to the beginning of the year Travis and I committed ourselves to eliminating High Fructose Corn Syrup from our diets and lowering our sugar intake. Admittedly, he is much more disciplined than I am. He doesn't have quite the sweet tooth I do. I can't be a happy person and NOT have desserts here and there. So, I started experimenting with Agave Nectar as a way to have reduced sugar desserts. Apparently it is 14 times as sweet as white sugar and comes from Blue Agave plants. Bonus- it's organic. I have been so happy with the results so far. The only downside is it's so much more expensive than sugar. As in 16 oz is around $5.50 at Wal-Mart. Ouch. I have to remind myself that our health is worth it.

The back of the bottle says 2/3 cup of nectar = 1 cup of brown sugar. All other liquids should then be reduced by 1/4 cup. I have substituted light Agave Nectar for white sugar using the same ratio.

For my first experiment I made pumpkin bread using no granulated sugar whatsoever. That was a big mistake. Reducing the oil so much dried it out and it lacked sweetness. It took us forever to eat those loaves up. I pawned them off on the kids. Very disappointing. So then I tried reducing the granulated sugar by half and that was so much better. The time after that, (I know- that's a lot of pumpkin bread, but I love it!) I tried the half sugar recipe with my own pumpkin puree. Oh-my-goodness. DIVINE! So pumpkin-y and moist! The recipe makes two loaves and they were both gone in a little less than 4 days. We oinked 'em. And we barely shared with the kids because it was that good. And they make a complete mess whenever they eat bread.

The base recipe I use is really not all that special. I think it may even be identical to the one on the cans of puree. But  following the directions of the almighty Pioneer Woman for making homemade puree and half-ing the sugar intake makes my idea of the perfect reduced sugar pumpkin bread. Consequently, it is also reduced fat because there is less oil. Just make sure your puree is mixed really well because once I unknowingly made it with some lumps and then it didn't mix well into the batter and the center turned out very mushy. While the outside burned. Which brings me to the next point...I am a little frustrated that the sides and bottom of the loaves are a little brown-er than I'd like. I may try reducing the cook temp one of the days.

Melissa's Perfect Reduced Sugar and Fat Homemade Pumpkin Bread with Flax Seed
2c homemade pumpkin puree
1 c sugar
1-1/4 c oil
2/3 c agave nectar
3 c flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1-1/2 tsp allspice
1-1/2 tsp ground cloves
1-1/2 tsp nutmeg
2 tbsp flax seed (optional, I just happened to have some)

Directions:
Cream oil, sugar, nectar, and eggs. Add pumpkin.
In another bowl mix all dry ingredients. Add to egg mixture. Mix very well, scraping bottom and sides. Fill greased loaf pans about half full. Bake 45- 50 minutes.

The Best Carrot Cake You'll Ever Have

The actual name for this recipe is King Arthur's Carrot Cake, but my name is much more appropriate. This cake is so moist, so perfectly textured.... so amazing. Thank you to Bev for sending me the recipe after Charlotte's Fantastic 2nd Birthday Party. Sorry the only picture of the cake without frosting on it is of the bunny's rear end.

King Arthur's Carrot Cake
Ingredients:
4 large eggs
1 ½ cups vegetable oil (I use canola)
2 teaspoons vanilla extract
1 ¾ cups sugar
2 cups unbleached all-purpose flour
1 ½ teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 Tablespoon cinnamon
½ teaspoon nutmeg
2 ½ cups finely grated carrots (I peel them, cut them in chunks and grate in the blender)
1 cup chopped pecans
1 cup shredded or flaked coconut
1 can (8 ounces) crushed pineapple, drained

Directions:
Preheat the oven to 350 degrees.
In large mixing bowl, beat the eggs and add oil while mixer is running. Add vanilla, and then gradually add the sugar. You’ll have a thick, foamy, lemon-colored mixture. In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Add these dry ingredients to the wet mixture, stirring to make a smooth batter. Add the carrots and nuts, pineapple and coconut.
Pour the batter into a greased (I line the bottom with parchment or wax paper before greasing) 9x13 inch sheet pan or three 8 inch round pans and bake for 45-50 minutes (sheet) or 35 minutes (rounds). Cake is done when tester inserted in the center comes out clean. Cool in the pan 10 minutes, then turn out to cool completely. Dust with confectioners’ sugar or frost with cream cheese frosting or icing of your choice.

Cream Cheese Icing
2 ½ cups powdered sugar
4 ounces cream cheese
1 teaspoon vanilla
One stick softened butter
Pinch of salt

(If you are making a layer cake or want lots of icing, double it.)

Basic Cheese Sauce for Macaroni and Veggies

This post has been a long time comin'. Nothin' better than cheese. It makes everything better. I found this basic recipe on the internet, but can't remember where. (Sorry.) I have found that the key to success is precise measuring of the flour and butter. Use measuring spoons and butter (not whipped margarine.) I know, I know, I know. "But butter is soooooo fattening." Trust me. Whenever I use a regular spoon for the flour or guess with the margarine, the consistency is wrong. It's just not worth it.

So, I have made this with many cheeses and cheese combinations. My favorite is half and half of sharp cheddar and white cheddar. Yum! You can make it with a bowtie pasta and throw in some chicken and broccoli for a (semi-) balanced meal. (If you just want to make it with noodles, cook between 3/4 and 7/8 of a pound of past. Not the whole pound or it will be macaroni and cheese soup.) Or you can take the recipe down to 1/3 of all measurements and it makes a good amount for around a pound of steamed veggies. The only drawback to this sauce is when it cools it gets pretty thick and it's not nearly as good left over.

Ingredients:
3 Tbsp butter
3 Tbsp flour
1 1/2 c milk
pepper to taste ( I always skip this)
8 oz cheese of your choice, shredded

Directions:
Melt butter in saucepan over medium heat until just melted. Stir in flour very well. Let cook for a minute. take off of the heat source and slowly whisk in the milk. (If you like pepper, now is the time to add a dash.) Return to stove top and stir constantly until thick and bubbly. (If you don't stir, it takes forever to heat up and you run the risk of it burning on you before you know it.) Let it cook just a minute more. Add grated cheese and stir until melted. Immediately pour over noodles and/or veggies and serve.

Super easy. Very tasty.

Ethan's 1st Birthday Cake

After a full day of baking and kneading and coloring and decorating...

I was pretty pleased with the finished product.

Of course it wasn't perfect. But it sure tasted good. A big thanks to my hubby for his input on the track.

Ethan's Oreo Cookie Race Car Cake


Cake Ingredients:
3/4 cup butter, softened
4 egg whites
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cup sugar
1 1/2 teaspoons vanilla
1 1/4 cups milk
15 coarsely chopped Double Stuff Oreos

Cake Directions:
1. Preheat oven to 350. (Better Homes and Gardens suggests 375, but I find my edges dry out at that temp. Could be that I have a cheap oven, though.) Allow butter and eggs to stand at room temp for 30 min. Meanwhile grease pan. (I used the number 1 mold, but a rectangular 13x9 or two 9 in rounds would work.) In medium bowl combine the flour, baking powder, and salt.

2. In mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, while scraping sides and beating on medium speed until well combined. Beat on medium speed for 2 minutes more. Add eggs one at a time, beating after each addition. Add vanilla. Alternately add in flour mixture and and milk to butter mixture, beating on low speed until just combined. Fold in Oreos. Spread batter into prepared pan(s).

3. Bake for 25-35 minutes (20-25 if using round pans) or until toothpick inserted in middle comes out clean. Cool on wire racks for 10 minutes then remove from pan(s) and allow to completely cool on racks.


Creamy White Frosting Ingredients:
1 cup butter flavored shortening
2 teaspoons vanilla
4 1/2 cups sifted powdered sugar
4 1/2 tablespoons milk

Directions:
In a medium mixing bowl beat room temp shortening and vanilla on medium speed for 30 seconds. Slowly add half of the powdered sugar, beating well. Add 2 tablespoons of milk. Gradually beat in remaining sugar and milk to reach spreading consistency. (Frosts middle, sides, and top of two 9 in rounds. Even though Better Homes and Gardens says to half the recipe for a 13x9, I knew I'd need extra for applying the M&M's and I didn't want to run out. So, I made the full amount and had probably about 1/2 cup leftover. And I tinted mine blue.)

Anniversary Cheesecake

For our 4th anniversary I thought I'd make a dessert Trav would appreciate even more than I would. Seems like whenever I make a dessert he always enjoys it, but we have different tastes. So I came across this recipe in this book called the Cake Mix Bible. Turns out I failed. I enjoyed it at least as much as he did...if not more. And it's one of those desserts that was even better the next day. And the next. And the next...

I Need an Excuse to Make This Again Homemade Cheesecake

Ingredients:

• 1 box chocolate cake mix (I used a Betty Crocker Chocolate Fudge Mix)
• 1/2 cup canola oil (the recipe calls for vegetable oil, but I never buy that kind of oil)
• (3) 8 oz packages of cream cheese, softened
• 1 1/2 cups granulated sugar
• 1 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 4 eggs, lightly beaten
• 3/4 cup mini semi-sweet chocolate chips, divided
• 1 teaspoon all purpose flour

Directions:
Preheat oven to 350°F. Grease a 10 inch springform pan.

Combine cake mix and oil in large bowl and mix well. Press onto bottom of prepared pan. Bake at 350 for 22 to 25 minutes, or until set. Remove from oven. Increase oven temp to 450°F.

Place cream cheese in large mixing bowl. Beat on low speed, adding sugar gradually. Add sour cream and vanilla extract, mixing until blended. Add eggs, mixing only until incorporated. Toss 1/2 cup chocolate chips with flour. Fold into cream cheese mixture. Pour filling into crust. Sprinkle with remaining 1/4 cup chocolate chips. Bake at 450°F for 5 to 7 minutes. (To keep the cheesecake form cracking, place a pan of water on the bottom rack during baking.) Reduce temp to 250°F and bake for 60-65 minutes or until set. Loosen cake from side of pan with knife or metal spatula. Cool completely in pan on cooling rack. Refrigerate until ready to serve. (I covered mine with plastic wrap and popped it into the freezer for a couple of hours, then the fridge.)

Ethan's (test) 1st Bday Cake

(This is just notes to myself, so if anyone else is reading... sorry to bore you.)

cake recipe:
BH&G p 163, changes as follows

• substituted 4 egg whites for 3 eggs
• added 10 coarsely chopped Double Stuff Oreos

frosting recipe:
BH&G p 171 (Creamy White Frosting), changes as follows

• used the prepackaged stick of butter-flavored shortening. OMG! will never go back to waiting for a tin to thaw at room temp. SO MUCH EASIER. and creamier.
• used a bit more milk than recipe called for. in total it was about 4.5 tbsp
• used 2 tsp total vanilla extract

(I was thinking about posting my test picture, but I have decided to hold out and make it a surprise.)

so... notes for the creative process:
-This frosting was really thick (aka: difficult to coat evenly.) I was too impatient to do the crumb coat, but it would have prevented it from being too thick on the vertical sides. The too-thick frosting made the black and white checkered sides sag after a few hours.
-Start the checkered patter at the top of the one where it won't be noticed that the last piece is slightly larger.
-What am I gunna do about the blue trim where the sides of the cake meet the top? It didn't look rope-like, the way I pictured it would. It's too much length to be one piece. Maybe I'll try making a fondant rope or Twislers?
-I need more red gel food coloring
-I need another big bag of M&M's for the track
-I need the edible markers for his name and the number on the car

Pecan Pumpkin Pancakes

I just made these for the first time this morning...so yummy! They were a hit with all 3 of us. (Ethan is of course too little for pancakes right now.) I got the base recipe off of allrecipes.com. I added the pecans and substituted nutmeg where they used ginger. Also, their recipe only calls for 1.5 cups of milk, which I found to be waaaaaay too thick.

Ingredients

• 2 cups all-purpose flour

• 3 tablespoons brown sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground allspice

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 2 cups milk

• 1 cup pumpkin puree

• 1 egg

• 2 tablespoons vegetable oil

• 2 tablespoons vinegar

• ½ cup pecans, toasted

Directions

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutritional Information

Amount Per Serving Calories: 278 | Total Fat: 7.2g | Cholesterol: 40mg