I have never posted about my love of pumpkin foods in the fall. Me in the fall!
One Sunday the beginning of October, my family went to Trader Joe’s. We filled our cart with everything pumpkin in the store such as: granola, yogurt, bagels, cream cheese, ravioli, biscotti, soup, bars and oh the list goes on. But my favorite pumpkin item there I have talked about before: Pumpkin Pancake and Waffle Mix.
I have previously posted another bread recipe Layered Pumpkin Loaf. But, the Pumpkin Chocolate Chip Bread has been my favorite fall breakfast treat. I found it online back in the dark ages from a bed & breakfast location. I wish I knew more about this place other than I found a fabulous recipe that my entire family looks forward to every fall season. I mean can you really go wrong starting your day with chocolate?
Pumpkin Chocolate Chip Bread
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3 cups flour
2 cups sugar
1 cup canola oil
½ tsp cinnamon
2 tsp baking soda
½ tsp salt
1 15oz. can pumpkin
1 12oz. package chocolate chips
Preheat oven to 350 degrees. Beat eggs and sugar. Mix in rest of the ingredients.
Spray 2 loaf pans or 24 muffin pans with non-stick cooking spray. Fill pans.
Bake in a preheated oven approximately 60 minutes for bread or 20 minutes for muffins.
Adapted from: The Carriage Inn
Happy 3rd Blogoversary to me! While I’ve been too busy eating to post much in the last year, I thought today would be a perfect time to update my site. (See previous blogoversary posts: Lego Marshmallow Pops and Pistachio Ice Cream.)
I have been to the Queen Mary many times for all sorts of occasions including my senior prom, an engagement party, a wedding and even a funeral. This latest outing was for my bi-annual tea with my mom, Debbie and Kim in December. (See previous tea outings: Millennium Biltmore Hotel and Beverly Hills Hotel Polo Lounge)
RMS Queen Mary is a retired ocean liner that sailed primarily in the North Atlantic Ocean from 1936 to 1967. Queen Mary was officially retired from service in 1967. She sailed for the last time to the port of Long Beach, CA, where she remains permanently moored. The ship now serves as a tourist attraction featuring restaurants, a museum, and hotel. The ship is listed on the National Register of Historic Places.
The Queen Mary Tea Room did not disappoint. It was a rainy day but cleared up just before arriving at the ship. We sat near a window which overlooks the Queensway Bay. The four of us all had the Windsor Tea; they also serve lunch. The staff here was quite attentive and was able to get us what we needed before we really needed it. As usual we were all quite stuffed by the end of our visit.
There is currently an exhibit with Princess Diana memorabilia. While we did think about going, Debbie and Kim said they had gone to Kensington Palace while they were in England in 2002. I said I had been there in 2001. We all thought it would be similar to what we had already seen.
Anyone who knows me or my blog understands my love of ice cream. Is there anything better on a hot summer day than an ice cream sandwich? A college friend of mine introduced me to a place in Westwood, CA called Diddy Riese (pronounced DD Reese). I remember back in the day (20 years ago) when their freshly baked cookies were $.25 EACH! I’ve thought about this place many times over the years.
My mom has been seeing a Retinologist Doctor at the Jules Stein Eye Institute at UCLA Medical Center since December. We’ve come up for many visits but never get around Westwood because her appointments are SO long. The kids are now on summer break and time was on our side last week. After lunch, my mom treated us all to Diddy Riese where they’ve raised their prices to $.35 per cookie and $1.75 for an ice cream sandwich. Where in LA can you get a deal like that? Of course we all had the ice cream sandwiches. I got Mint Chip Ice Cream sandwiched between two M & M cookies. Heaven!
Two years ago I started this blog to share my love of food. Some recipes and restaurants have not made it on because we ate the food so fast I forgot to photograph it!
Last year’s Blogoversary talked about my love of Pinterest. My youngest child recently had a birthday party. A Lego theme was requested so I scoured Pinterest for some goodie bag ideas. While I’ve always wanted to make my own cake pops, I wasn’t really sure how. I thought big marshmallows would do just fine. I affixed an M & M with frosting on top before dipping them in yellow candy melts I bought at Michaels. The problem with that was the M & M started to melt. Next time I will try a small marshmallow. Then I melted chocolate chips to make their little faces.
Last Valentine’s Day I sent my kids to school with some fabulous treats. This year will be a different treat. Over the summer I went on a jam making kick. I previously wrote about my Orange Marmalade and Plum Jam. My kids and I wanted to take full advantage of the fresh summer fruits. Not only did we make Strawberry Jam and Raspberry Jam, but also Cherry Jam with Rainier Washington Cherries. I had a little bit of strawberries and raspberries left over, but not enough to make a whole batch of jam so I combined the two into one flavorful jam! It is the perfect color for a Valentine’s Day treat!
Strawberry Raspberry Jam
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2 cups prepared strawberries (buy about 2 qt. fully ripe berries total)
2 cups raspberries
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch Sure Jell or CERTO Fruit Pectin
Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Stem and crush strawberries and raspberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into 6- or 8-quart saucepot.
Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
If berries are extra ripe, use 3-3/4 cups prepared fruit and add 1/4 cup fresh lemon juice.
Adapted from: Sure Jell
Last year I talked about our Halloween traditions. This year I’m going to talk about my good friend, Christina. October is breast cancer awareness month. Christina, or CP as I like to call her, has been battling breast cancer all year. She found out early this year that she had breast cancer through her mammogram. She also tested positive for the gene. After undergoing chemotherapy, she had her double mastectomy in August and just five short weeks later, she had a hysterectomy. She is one of the strongest and most resilient people I know.
About five years ago, CP and I were at a friend’s house for a Pampered Chef party. They made this recipe for Tangy Pepper Pecan Brie. It was delicious. I love the sweetness of the preserves and the spiciness of the jalapeno. CP made this at my house last year for some of our girlfriends.
1 in 8 women will be diagnosed with breast cancer
Every 2 minutes, there is a new diagnosis
Every 14 minutes a life is lost to the disease
85% of all diagnoses have no family history
In honor of CP (who is 45), my cousin, Grace who died of breast cancer at 33 and Nonna, my grandma-in-law, who beat breast cancer last year…PLEASE go get your mammogram!
Tangy Pepper-Pecan Brie
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1 loaf (16 ounces) French baguette
1 4-inch round (8 ounces) Brie cheese with rind, room temperature
½ cup pecans, chopped
1 jalapeno pepper, stemmed and seeded
¼ cup apricot preserves or orange marmalade
Preheat oven to 425°F. Chop jalapeno and combine with the preserves; mix well.
Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of Stoneware. Spread half of the preserve mixture evenly over bottom half of Brie. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining preserve mixture over Brie; sprinkle with remaining pecans.
Using a bread knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.
Yield: 12 servings
Camembert cheese can be substituted for the Brie, if desired.
In our garden we usually have an abundance of zucchini which I have mentioned before…Zucchini Parmesan Crisps, Spring Fling Cake and Chocolate Zucchini Cake. This year I am getting a bumper crop of cucumber. I have already made three batches of bread and butter pickles with our homegrown cucumbers and onions. Last year I tried a new bread and butter pickle recipe because it was much easier but I won’t do that again. Everyone said they were not as good. In the long run, it is certainly worth putting a little extra effort into a recipe. I love these pickles because they are tangy and sweet in one little bite. Plus, I love the addition of the onions. Ten years ago my hubby won first place for sweet pickles at the fair with this recipe! He loves to layer the bread and butter pickles in his turkey sandwich. I must admit, it is a bit tasty!
Bread and Butter Pickles
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4 quarts sliced medium cucumbers
8 medium white onions, sliced
⅓ cup pickling salt
3 cloves garlic, halved
4 cups sugar
3 cups cider vinegar
2 tablespoons mustard seed
1 ½ teaspoons turmeric
1 ½ teaspoons celery seed
Combine cucumbers, onions, pickling salt, and garlic. Add 2 inches of cracked ice. Refrigerate for 3 hours; drain well. Remove garlic.
In a large kettle combine sugar, vinegar, mustard seed, turmeric, and celery seed. Heat to boiling. Add cucumber mixture. Return to boiling. Pack cucumber mixture and liquid into hot, sterilized pint jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
Process in a boiling-water canner 10 minutes (start timing when water begins to boil).
Adapted from: Better Homes and Gardens
Since yesterday was National Pick Strawberries Day, I have the perfect ice cream. When we go out for ice cream, Dylan will usually get strawberry. I thought he would be thrilled when I told him what flavor of ice cream I had made. He was skeptical about adding sour cream and vodka to the strawberry mixture. What I have realized about adding alcohol to the ice cream mixture is it will prevent the ice cream from becoming icy. The sour cream gives it a mildly sour flavor which helps balance the sweetness of the strawberries, plus it adds a creamy texture.
Strawberry Sour Cream Ice Cream
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1 lb. fresh strawberries, rinsed, hulled and sliced
¾ cup sugar
1 tbsp. vodka (optional)
1 cup sour cream
1 cup heavy cream
½ tsp. freshly squeezed lime or lemon juice
Combine the sliced strawberries in a medium bowl with the sugar and vodka. Stir until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring occasionally.
Transfer the mixture to the bowl of a blender or food processor and add the sour cream, heavy cream and lemon juice. Pulse briefly until almost smooth but still slightly chunky. Freeze in an ice cream maker according to the manufacturer’s instructions.
Adapted from: The Perfect Scoop
One year ago today I posted about making Orange Marmalade for the first time. A jam I have made many times is Plum Jam. The difference between jam and jelly is that jam is made with cooked fruit and jelly is made with the juice of the fruit.
Just as I got the oranges from my parents’ backyard tree, I got these plums from their backyard too. When it comes to plums, I’m a little partial to plums with the red insides. I’m always disappointed when I bite into a plum with the yellow inside. When I was very young, my maternal grandparents had two Satsuma Plum trees in their backyard. Even as a small child, I remember those dark red skinned and red fleshy plums. While my parents’ Satsuma tree produces smaller firm fruit, they are just as juicy and delicious. I remember my grandma making plum jam with her plums too. She always had the wax inside the jars which was always fun to peel off.
The other day I bought Aebleskivers from Trader Joe’s, which are Danish pancakes. Since I had never seen them in a store before, I thought it would be fun to have them at home. Aebleskivers are typically topped with jam and powdered sugar. It was perfect with our Plum Jam!
Adapted from: Sure Jell
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6 cups prepared fruit (about 4 lbs. fully ripe plums)
1/2 cup water
1 box Fruit Pectin
1/2 tsp. butter or margarine
8 cups sugar, measured into separate bowl
Fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
Pit plums. Do not peel. Finely chop or grind fruit. Place fruit in saucepan; add water. Bring to boil. Reduce heat; cover and simmer 5 min. Measure exactly 6 cups prepared fruit into 6- or 8-qt. saucepot.
Stir pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Place jars in stockpot. (Water must cover jars by 1 to 2 inches; add boiling water if needed.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)