Saturday, November 29, 2008
Caramel syrup in this case, is the end result of cooking sugar with water. This may seem easy, but I have messed up this process by crystallizing the sugar when I had to cramelize sugar for Creme Caramel. I learned my lession and this time around, I did not mess with the sugar and let it cook until it reached a dark amber color. Both the cake and the frosting calls for the use of this syrup. Once I got the syrup done, everything else was easy. Now that I've made the cake, I can say that I wished I would've cooked the syrup further to give it a more richer amber color. I made the Caramel Syrup on Monday of the week of Thanksgiving and finished the cake on Tuesday before work. I didn't think I'd be done until Thursday, I guess the motivation to try the cake got me to finish early. I took it to work so that I can try it with my co-workers. I was hoping that I'd save it for Thanksgiving day, but the cake was long gone. My first insticts were the frosting was too sweet...but then I had a taste of it with the cake and I was like not bad, then I had another bite and I was like..hmm..good and then after a few more bites I was sold on this cake. This cake is definitely worth all the mess caramel syrup leaves for me to clean up. I loved the flavor caramel brought to the cake and as for the frosting, the caramelized butter frosting added further to the richness of the cake and made it one of the most unique tasting frosting I've had on a cake. I LOVED the cake and can't wait to make it again.
If you are interested in the recipe source, you can refer to this link and to learn more about the author - Shuna Fish Lydon and see more of her wonderful creations, please check out her blog at eggbeater.
Saturday, November 22, 2008
Thursday, November 6, 2008
3/4 cup whole wheat flour
3/4 cup all purpose flour
1and1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp cloves
1 cup canned pumpkin puree
1 cup firmly packed brown sugar
1/2 cup low-fat buttermilk
1 T canola oil
1/4 cup chocolate chips
1/4 cup walnuts
Preheat oven to 350 F. Spray a loaf pan with cooking spray and coat with flour. Mix flour, baking soda, salt, cinnamon, nutmeg and cloves together in a small bowl. In a large bowl, beat pumpkin puree, brown sugar, buttermilk, egg and oil together. Add the flour to the pumpkin mixture, stirring just until moistened (do not overmix). Add the chocolate chips and walnuts and mix until evenly distributed throughout the batter. Pour into the prepared loaf pan. Bake for 1 hour until golden brown and a toothpick inserted in the center comes out clean. Cool in pan for about 10 mins and turn out onto a cooling rack. Serves 16.
In case you were curious, I happened to also have the nutrional analysis for this recipe.
Nutritional analysis per serving: calories 130, fat 2.5 g, saturated fat 1 g, trans fat 0 g, carbohydrate 26g, cholesterol 15 mg, sodium 190 mg, fiber 2g
Tuesday, November 4, 2008
Monday, November 3, 2008
Pumpkin Cheesecake Bars
by Jacki Brown
1 (160z) pound cake mix
2 tbs. melted butter
4 tsp pumpkin spice (or nutmeg, cloves and ground ginger)
1 (8 0z) cream cheese, softened
1(14 oz) can Eagle sweetened condensed milk
1(160z) can pumpkin (not pie filling)
1/2 tsp salt
1 cup chooped nuts (or sliced almonds)