Monthly Archives: November 2013

Pumpkin Loaf

2013-09-25-21.46

 

And we’re back to pumpkins. I think it’s still appropriate to post things with pumpkins in it. I find that once February rolls around, pumpkin is tiring and I’m kinda tired of seeing it. I mean, pumpkin is awesome because you only get to have it one certain time of year. So when I see recipes in February that say “Most Awesome Pumpkin recipe ever!” I turn my head because at that point I’m done. Right now though, I’m all about the squash.

They need a better way to peel the butternut squash though. At least I do. Lets work on this people.

Anyways, I brought this recipe into work and it was a hit. I’m still asked if it will ever return to the office again. Which it might, but that will be after I open my next can of pumpkin.

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Pumpkin Loaf
Author: 
 
Ingredients
  • 1 cup pumpkin
  • 1⅓ cup sugar
  • ⅓ cup water
  • 2 eggs
  • ⅓ cup oil
  • ½ cup nuts (optional) (not included in the above picture)
  • 1⅔ cups flour
  • ¼ tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • ½ tsp cloves
  • ½ tsp cinnamon
Instructions
  1. Mix first six ingredients well
  2. Mix together and add remaining ingredients and bake in regular loaf pan for 1¼ hours at 325 degrees.
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Adapted from Bethany’s Best Church Cookbook.

Lemon Scented Rosemary Walnut Shortbread

2013-09-25-21.27

 

I don’t know about all of you, but I’m starting to think about Christmas baking. Its making me a little sad, but excited at the same time. On one hand, I have to make a whole crap ton of cookies, which means lots of oven time and dirty bowls. But I’m excited that I get to make them, and get to share them with you!

Speaking about the holidays, we didn’t hand out candy this year, because we live in an apartment building. So I went Christmas shopping and wrapped gifts. That’s right. I wrapped Christmas gifts on Halloween. I told some friends and I was ridiculed and was looked at with a little disgust. I don’t really blame them.

But back to baking! I’m trying out some cookie recipes to see if I want to change up the roster that I already have. These have not made the cut, however they were pretty tasty and different. The one thing I did find is that with the vegan margarine they didn’t act as they would have with butter. It was a little more difficult to get them to stay firm, instead of crumbly. However in the end worth all of the trouble.

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Lemon Scented Rosemary Walnut Shortbread
Author: 
Recipe type: Cookies
 
Ingredients
  • ½ cup vegan margarine
  • ¼ cup dark brown sugar
  • ¼ cup granulated sugar
  • 2 tsp grated lemon zest
  • 1 tsp vanilla
  • 1¼ cups whole wheat flour
  • ¾ cup walnuts ground
  • 2 tsp finely chopped rosemary
  • ¼ tsp salt
Instructions
  1. In bowl, beat together butter, brown sugar, granulated sugar and lemon zest until fluffy; beat in vanilla. Stir in flour, walnuts, rosemary and salt until combined. Knead 5 times to make smooth dough. Divide in half and shape into discs; wrap each in plastic wrap. Chill until firm but not hard, about 45 mins.
  2. Between waxed or parchment paper, roll out dough to ¼ inch thickness. Using 2 inch cookie cutters, cut out shapes. Place, about 1½ inch apart. on parchment paper-line baking sheets; refrigerate for 30 mins.
  3. Bake, 1 sheet at a time, in 325 degree oven until golden, 10-12 mins. Let cool on pans on rack for 5 mins; transfer to racks and let cool completely.
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If you are planning to make these ahead, they will store in the fridge for up to one week, and in the freezer for a month.

Adapted from Canadian Living Holiday.