Thursday, January 31, 2008

I'm Back!!!

It seems like it has been a long time since I have had any time to just sit down and write on here. Yet at the same time I can't believe how fast the time has gone. Since I last wrote I now have a new little helper who keeps me very busy...but when he is sleeping I now have time to get back into the kitchen and create!!

This past week I had the privilege of having my sister-in-law come and visit for a couple of days. So I took advantage of the situation and we created lots of food to keep us going for the next week or so.

The first day she was here we made a wonderful "soup" supper. We started the meal off with a lovely pumpkin soup that Shiloh made with a pumpkin she got this past fall. After peeling it and cooking it, we pureed it, added lots of yummy spices (cinnamon, nutmeg, allspice, garlic) along with some cream. We topped the soup of with some plain yogurt and dried chives and served it with some of the pumpkin seeds we had roasted!

We also enjoyed some delicious rolls that we made

We ended our soup night with a delicious pumpkin cake that we made with the left over pumpkin we had pureed. We created the cake on the spot as we used a pumpkin muffin recipe as a foundation.

Pumpkin Cake
1/2 cup non-hydrogenated Margarine
/2 cup sugar
1 egg
1 Tbsp ground flax seed mixed in 3 Tbsp of water
1 cup pumpkin
2 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp each. salt, cinnamon, nutmeg and ginger
Optional: Chocolate Chips, pecans or walnuts

Step 1: In a small bowl soak 1 Tbsp of ground flax seed in 3 Tbsp of water and set aside. In a large bowl cream together margarine and sugar. Add egg to mixture and mix. Add in flax mixture and mix. Stir in pumpkin

Step 2: Combine all dry ingredients together

Step 3: Add dry ingredients to wet ingredients and mix well. If adding chocolate or nuts mix them in here.

Step 4: Grease a bunt pan. To add a little extra flavor mix together some sugar and cinnamon. Coat the inside of the pan with this mixture!! Spread cake mix into pan and bake at 350 for 45 minutes to 1 hour.

Step 5: Enjoy!!!

As you can see from the picture I topped the cake with some left over icing sugar frosting I had in the fridge and served it with a square of dark chocolate and a hot cup of green mint tea!

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