Posts Tagged ‘cake’

Pumpkin Gingerbread Cake #FBS4Sandy

Thursday, November 8th, 2012

What do food bloggers do when a hurricane is approaching? Cook and bake, of course. With school and work cancelled and hours to go before the serious part of the storm arrived, I hunkered down in my kitchen cooking down the contents of my refrigerator. All the while following along with those on twitter doing the same thing. We had this pumpkin gingerbread cake for breakfast, and I had chili simmering on the gas stove for dinner just in time — as we lost power in the late afternoon. Fortunately, we were without power for less than 36 hours — as we all know, the brunt of Hurricane Sandy was felt by those in New York and New Jersey.

pumpkin gingerbread cake (c)foodietots

While our family and friends were largely spared damage, hearing about and seeing the devastation on the news has been heartrending. (My friend Christina of Take Back Your Table was without power for 10 days–and even then, she’s one of the lucky ones. Some areas may not have power back until December.) And once again, the food community is banding together to support those impacted by Hurricane Sandy — with a Food Bloggers Support for Sandy virtual potluck. I’m bringing this cake, but visit our hostess Creative Culinary for a hearty round-up of comfort dishes. And I know I don’t have to tell you to give if you’re able to the hurricane relief effort. To give toward kid-focused relief efforts, there’s the Pajama Project or K.I.D.S., both of which can take donations directed towards Sandy relief work.

Recipe: Pumpkin Gingerbread Cake
Makes 2 9-inch cakes

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup cane sugar
  • 1 cup brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 2 cups pumpkin puree (15 oz)
  • 4 large eggs
  • 1/2 cup olive oil
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon molasses
Instructions:
1. Preheat oven to 350 degrees. Prepare two 9-inch round cake pans (line with parchment paper, butter and flour).
2. Mix flour, sugars, baking soda, baking powder, salt, cinnamon and ginger in a large mixing bowl.
3. Mix pumpkin, eggs, olive oil, applesauce and molasses in a separate bowl. Pour into dry ingredients and mix until just combined.
4. Bake 35 to 40 minutes, until a toothpick comes out clean. Cool in pan 5 minutes, then invert onto a cooling rack and cool completely.
Note: Make a two-layer cake with cream cheese frosting, or eat one layer and freeze the other for later. I served mine with a maple glaze — one cup powdered sugar, one teaspoon maple extract, and enough milk (one teaspoon at a time) to make a thin glaze.
Visit Creative Culinary for the Support for Sandy link-up — and add your own recipe if you’d like.

What We Ate During Summer Vacation

Tuesday, September 6th, 2011

watermelon for breakfast … on Whidbey Island, Washington

breakfast on whidbey island

and fabulous coffee, cheese & donuts in Portland, Oregon

foodie tots eat portland

we rode on planes (4), trains (2), boats (2) and automobiles (many); saw cool critters (at the Oregon Zoo/Multnomah Falls); and there were birthday cakes, too (x 2)

on the road

& you?

Local Potluck Tuesday (and Recipes for Peach Season)

Tuesday, July 20th, 2010

If you’ve been to a DC-area farmers market lately, I don’t have to tell you peaches are here. After a couple week hiatus, we stopped by the Crystal City Farmers Market last week to stock up on fruit at Kuhn Orchard — but I passed up the peaches and went for apricots, plums, blue and blackberries. I’ll definitely get the peaches this week, but I figured apricots were easier for one-handed eating while holding the baby.

If you’ve already stocked up on peaches and need inspiration, here are a few of my favorite recipes from past years:

If you’ve got a favorite peach recipe, please share it below — or anything else you’ve cooked up lately from the farmers market, CSA or your garden!

Local Potluck Tuesday — a few guidelines:
1. Share a relevant post — a recipe, menu or pictures of a meal featuring local foods, from the farmers market, CSA, farm stand or your own garden — using the MckLinky widget below. In the link title field, enter both your post title and your name &/or blog name, e.g., “Lemon Cucumber Salad — Colleen @ FoodieTots.”

2. Bonus points if you included your kids in picking, growing, purchasing or cooking the ingredients for the meal! (And by bonus points, I mean increased likelihood of seeing your post featured in a future post.)

3. In your post, please link back to this post here at FoodieTots, so your readers can find the potluck and be encouraged to join in as well.  Of course if you don’t have a blog, you’re welcome to share in the comments.

That’s it! I hope you’ll join in and share what you’re cooking up that’s fresh & local to you!

{Editor’s Note: I’m on “maternity leave” for the next couple weeks. Posts are scheduled to keep you satiated (including a whole month of cherry recipes!), but please forgive me if I don’t respond to comments promptly.}

Snowflake Coconut Cake with Maple Snow Cream

Sunday, February 14th, 2010

What to make when you’ve been snowed in for days? Snow cake, of course! When I proposed baking a cake the boy first suggested chocolate. I talked him into a “snow” cake instead, a.k.a. coconut.

We used Ina Garten’s coconut cake recipe, though I used unsweetened coconut instead of the sweetened she calls for. Really, this cake is sweet enough. It’s a dense cake, but flavorful and stays moist for several days, which is important when you’re making a cake for just three of you. (Though we did take some to share on a snow-day playdate.)

Instead of Ina’s cream cheese frosting, I used Smitten Kitchen’s Swiss meringue buttercream.

This is the frosting I used on the boy’s 3rd birthday cake this past summer, and it was an all around favorite — not sickly sweet, easy to make, and it held up on a humid August day — what more could you ask for? It does use quite a lot of butter … fortunately I stocked up before the blizzard, but we still needed to restock when the husband went out for a between-storm grocery run.

frosting the cake

After frosting, we took a snowflake stencil, cut out of wax paper, and laid it gently over the top. We sprinkled a heavy layer of dried coconut (unsweetened, again) over the openings, then removed the stencil to reveal our snowflake. I had tried to talk the boy into dying the frosting light blue so the snowflake would show up better, but he insisted that a snow cake had to be white. (Duh.) I think he was right though, as it turned out just lovely. Don’t you think?

(You could easily adapt this to make a Valentine’s cake by tinting the coconut pink and making a heart shape on top.)

You can’t have cake without ice cream, and I’d had snow cream on the mind ever since reading this article in the Washington Post. When I was a kid, the only thing we ever made with snow was orange juice-topped sno cones, not particularly creative. I remember wanting to make maple syrup candy, a la Little House on the Prairie, but I don’t think we ever did. So naturally I took advantage of the 30-some inches of fluffy white snow in our backyard to make maple snow cream — delicious and equally enchanting to kids and parents alike. (Well, this parent at least!)

Recipe: Maple Snow Cream

Ingredients:

  • 1 bowl full of clean, white snow
  • 1 cup cream
  • 1/4 cup maple syrup

Instructions: Heat cream in a small sauce pan over low heat. When warm, whisk in the maple syrup. Remove from heat and let cool. Gather snow. Pour cooled maple cream over snow, stirring to combine and break up any chunks that form. Enjoy immediately! Makes 4 servings.

What are you baking for – or with — your Valentine? It turns out I’m not the only one with home-baked Valentines on the mind — Kelsey of The Naptime Chef and Jennifer of Savor the Thyme are hosting a “Food is Love” challenge. Hop over to either of their blogs for the details; enter by Tuesday, February 16, and you could win a prize from Scharffen Berger chocolates. Happy Valentine’s Day to you & your foodie families!

Epiphany Traditions

Tuesday, January 6th, 2009

puertoriconavididadFeliz dia de Reyes! I had a friend in high school whose family was British (or at least had spent time living in the U.K., I just remember her lovely accent) and when her family invited mine over for Twelfth Night it was the first I had ever heard of extending Christmastide beyond Christmas day. I had always hated how anti-climatic it was to have all the build up of shopping, cooking and decorating only to be over and done in one short day. My husband is half Puerto Rican, so we have adopted Three Kings’ Day (Los Reyes, Jan. 6) – even if he is Jewish – as our own family holiday. In the past, I’ve cooked a more traditional roast pork and served coquito, and making a Kings cake has been on my “must do” list for a while. Unfortunately, this year my twelve days of baking plans sizzled out early, thanks to a killer cold that I’ve had since Boxing Day. However, the husband came up with the idea of breaking the news to the toddler about our soon-to-depart Christmas tree by pairing it with one last Los Reyes gift. Bribery is, after all, the key to a two-year-old’s heart. Since it is a school/work day, and a rainy, gloomy one at that, we’ll be keeping our dinner simple with some light tapas.

Here are some variations on Kings Cake from around the world:

Did you make anything to celebrate?