Sweet Potato Cake

One of the greatest joys of the Christmas season is giving gifts, isn't that what everyone says.  Its true. I was thinking back over the last few months and the challenges we have faced as a family. Challenges I never thought would be realities.  But then do we ever 'expect' these kinds of things? Some days its like moving through mud.  Taking one moment at a time because a day seems overwhelming. Temporarily denying things because it hurts too much to think about. Laughing with friends to dull the pain.  Keeping busy and distracted by the season.

The real exciting thing for me this Christmas was being able to give my children moments of simple joy, opening presents.  So simple. So needed. It wasn't like in years past.  What was different this year?  The feeling was so very  focused for me on that exact moment when I could see the smile, the joy, the excitement crossing their faces. Maybe it was just the sharp contrast of the deep sadness I have been feeling with the moments of elation.  It was magical.

Sweet Potato Cake
In my next venture with this cake, because there will seriously be a next time, I will use 4 egg whites, 1 cup sugar, a pinch more cream of tartar and a whole teaspoon of vanilla.  Why? I could not stop stealing a bit here and there of the frosting, the kids couldnt stop.  There just needs to be more of it! Hubba, hubba, hubba!

1 1/2 cups cooked and mashed sweet potatoes
2 cups (250 grams) all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup (1 stick or 115 grams) unsalted butter, at room temperature
1 cup (190 grams) packed light brown sugar
1 teaspoon vanilla extract
2 large eggs

Frosting
3 large egg whites
3/4 cup granulated sugar
Pinch of salt
1/4 teaspoon cream of tartar (will help stabilize egg whites, don’t worry if you don’t have it)
1/2 teaspoon vanilla extract

Heat oven to 350 degrees F. Line the bottom of an 8- to 9-inch square pan with parchment paper, then butter the paper and sides of the pan. Or you could use nonstick spray.

Whisk flour, baking powder, baking soda, salt and spices together in a medium bowl. In a large bowl, beat butter and brown sugar together with an electric mixer until light and fluffy, about 2 to 3 minutes. Add vanilla and eggs, and beat until just combined. Mix in sweet potato puree, then stir in dry ingredients just until they disappear.

Spread batter in prepared pan, and bake cake until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Let cake rest in pan for 5 minutes on a cooling rack, then invert onto cooling rack, and let cool completely.

Make frosting:

Place egg whites, granulated sugar, a pinch of salt and cream of tartar in a heatproof bowl set over a saucepan of gently simmering water. Whisk mixture for 3 minutes, until whites are warmed. Remove bowl from top of saucepan, then, with an electric mixer, beat egg white mixture on high speed until stiff, glossy peaks form, about 4 to 7 minutes longer. Add vanilla and mix until combined.

Breakfast Pizza

I liked mine sprinkled with Frank's Red Hot Sauce.

This was a Sunday morning breakfast that really should have been a Sunday brunch.  Packed with protein and deliciousness, it also packs a bacon fat punch.  But hey, I had to give it a try. It was a treat.

My daughter had her friend J over.  Love giving her treats because she is such a full of gratitude kind of girl.  I love that about her.  Everyone loves seeing gratitude in people don't they?  Entitlement is such a turn off.  At least for me.  Seeing J enjoy a meal and smiling about it gives me such joy.  Isn't that what being a cook is all about.  At least for me, when I make a meal for someone and they really enjoy it, it makes me feel good.  I accomplished something.

BREAKFAST PIZZA
If your bacon and dough is already made then this pizza is a snap.  I will write it as if you don't. Pizza dough recipe underneath.  It is a make ahead pizza dough but if you want to make it the same day then you could use this recipe instead.

6-8 eggs
3 tablespoons milk
dash of Tabasco (optional)
1 pound bacon
1 pound mozzarella

Preheat your oven to 450F.  Make sure there is a rack on the bottom of the oven.

While the oven is heating, roll out your dough.  Either put cornmeal on your pan or nonstick cooking spray.

Top with mozzarella.

In a bowl, combine eggs with milk and beat with a fork or whisk.  Warm frying pan and put a little butter or oil in it, coating the bottom.  Pour eggs in.  Keep pulling the cooked egg on bottom to the top.  Don't over cook them, undercook!  The eggs will continue baking in the oven when they are on the pizza.  Season eggs with salt and pepper.  Even better with a dash of Tabasco.

Break up eggs into small pieces, scatter all over pizza.

Top with bacon all around.

Bake on bottom shelf of oven.

OVERNIGHT BASIC PIZZA DOUGH

Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:
4 1/2 cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour
1 3/4 teaspoon Salt
1 teaspoon instant yeast
1/4 cup (2 ounces/60g) olive oil
1 3/4 cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 tablespoon sugar
Semolina/durum flour or cornmeal for dusting


Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

On the second day:
8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

12. Lightly top it with sweet or savory toppings of your choice.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

Concord Grape Jam

 

There is nothing like a peanut butter and jelly sandwich but my favorite jelly with peanut butter is by far grape jelly.  So much flavor bursting in your mouth.  I know I am not alone on this one is there is jars of peanut butter already mixed with grape jelly.  My roommate way back int he day use to buy it and eat it by the spoonful!

This grape jelly, the one you can make at home if you have access to Concord Grapes is phenomenal. But here is the exciting news, you can even make it with frozen concentrate grape juice.  Yeah! Wowzer!  Just reconstitute it and follow the recipe below as usual, omitting the water in the recipe.

Concord Grape Jelly

3 pounds of Concord Grapes
1/2 cup water

4 cups Concord Grape Juice (that you extracted or from concentrate)
7 cups sugar
pectin powder or liquid directions to follow.

Take the grapes off the stems and place them in a heavy bottom sauce pan or soup pot.  Pour in a half cup water.  Using a potato masher, squash the grapes.  If you do not have a potato masher, you can use your hands.  Just get them all squashed.  Bring the grape to a boil and reduce heat to a simmer. Cover.  Simmer for 10 minutes.

While the grapes are simmering away, prepare a colander lined with cheese cloth. Place it over a pot or a bowl that it can drain into it.  It has to be large enough to hold all the grapes. I used a fine mesh colander and did not need to use cheesecloth.  Yeah!

Once it is done simmering, pour the grapes into your cheesecloth line colander or a fine mesh strainer.

Freezing Pumpkin Puree and 15 Things To Do with it!

When you find small pumpkins, usually pie pumpkins or another variety (or other squashes you like, such as Honey Nut, tastes a lot like pumpkin but sweeter), you can freeze them.  It's really handy to reach in the freezer and grab one that is already measured in a two cup portion for most recipes.  Or grab a container and make pumpkin soup.  The hard part is over.  All you have to do is put it in your pot.

Here are some of the recipes I have made with pumpkin puree or squash (interchangeable for the most part).  If you have leftover pumpkin puree from Thanksgiving, great, it will work in these recipes too!


Smoked Gruyere and Butternut Squash Scones



Pumpkin Rolls



Browned Butter Pumpkin Cake



Pumpkin Chocolate Chip Cookies



Ginger Pumpkin Pie



French Pumpkin Soup



Curried Butternut Squash Soup



Butternut Squash Bread



Butternut Squash Soup with Apples and Gouda



Roasted Butternut Squash with Bacon 



Positively Butternut Squash Pizza



Pumpkin Almond Bars



Pumpkin Pie Snickerdoodle Bars



Pumpkin Pie Bars



Pumpkin Cheesecake

You can find more recipes for squash and pumpkin be searching in my search bar.  There are so many!

How To Do The Puree

I cut the pumpkins in half and scoop out the innards with a ice cream scoop, it is the perfect tool for the job. I like to lay them on parchment paper on the baking sheet.  This makes clean up a whole lot easier.  You can use aluminum foil but have to be careful about it sticking to the squash.

Roast at 425F in middle of the oven.  When you can push on the pumpkin and it totally gives, then it is ready to be taken out.

Scoop all the fleshy parts away fromt he skin with a large spoon, scraping as much as you can.

Place in a food processor or blender to puree. Measure out how you like and freeze.

Happy Thanksgiving

“Whatever our individual troubles and challenges may be, it’s important to pause every now and then to appreciate all that we have, on every level. We need to literally “count our blessings,” give thanks for them, allow ourselves to enjoy them, and relish the experience of prosperity we already have.” — Shakti Gawain

“At times our own light goes out and is rekindled by a spark from another person. Each of us has cause to think with deep gratitude of those who have lighted the flame within us.” — Albert Schweitzer

“You simply will not be the same person two months from now after consciously giving thanks each day for the abundance that exists in your life. And you will have set in motion an ancient spiritual law: the more you have and are grateful for, the more will be given you.” — Sarah Ban Breathnach

Vietnamese Carrot and Daikon Radish Pickle (Do Chun)

I was through with canning.  I put away my canner, I put away my lids and rings and warded off any future canning projects because I was done for the season.  Done I tell you!  Then I went crazy buying carrots at the market last week and I have this daikon radish in my fridge and well, I have no room in my fridge at present because I have been roasting squash and freezing it lately.  I actually have a pretty small fridge.  Its filled with end of the summer pickles.  Had to get those in before all the cukes were gone.   

I was left with no choice.  Can it!  I had to.  Noooooo. 

I will be grateful.  After Thanksgiving is over and I want some new fresh taste, I will pull out one of these sweet little jars and have me a Banh Mi sandwich.  Maybe even a turkey Banh Mi!


Vietnamese Carrot and Daikon Pickle  (Do Chun)
Adapted from this recipe via Ball Canning.  One of the best sources of info on canning.

You can do any size.  If you just want to do one jar, cut it way back and why bother even canning it. Put it in your fridge and in a week, you will have a tasty pickle to pair with your Vietnamese food or to go on your Bahn Mi sandwich.  Just make sure your vinegar ratio is 2:1 and your water sugar is 2:1.  1 tablespoon or more of salt per cup.

2 pounds carrots
2 pounds daikon radish
3 cups white vinegar
3 cups water
1 1/2 cups sugar
3 tablespoons Kosher salt
1 clove garlic per jar
1/4 teaspoon chili flakes per jar

Heat vinegar, water, sugar and salt.  While you are waiting for that to come to a boil. 
Cut carrots and daikon into matchstick sizes. 

Clean/sterilize jars and lids that you will be canning in.  Fill jars with your matchstick carrots and daikon.  Add 1/4 teaspoon or more chili flakes and a clove of garlic to each jar.  If you like a lot of heat add more chili flakes.

Once your liquid has boiled for a couple minutes, pour it into your jars, distributing evenly. If I am rally close but do not have quite enough liquid I will fill the jars with a little more vinegar.  If you are like a 1/4 inch from where you are suppose to be lets say.  

Fill jars to a 1/4 inch head space.  Place lids on and rings.

Process 10 minutes. 

LEMON ZUCCHINI BREAD

Aren't these flowers beautiful?  Such a beautiful arrangement.  My husbands work team sent this when my Father passed.  I loved the colors and the flowers chosen, the way they went with each other.  I always admire the people that arrange these bouquets.   Thank you.  It was a source of quiet joy.

If you have any zucchini, these are a sweet to behold.  So delicious. If you don't have cake flour you can substitute with 2 tablespoons corn starch or arrow root in the bottom of a measuring cup and fill the remainder with flour.  Its best to have sifted flour but at least spoon the flour into the measuring cup.  Yes, it makes a difference.  This is why I wish all our recipes were like the English, measured with weight.  It's so much more accurate.  I think foodies should start a movement...  We could call it, Wait, let's Weight!  Aren't I clever?  Ha!

 LEMON ZUCCHINI BREAD

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
½ cup vegetable oil
1⅓ cups sugar
2 tablespoon lemon juice
½ cup buttermilk
zest of 1 lemon
1 cup grated zucchini

Glaze ingredients:
1 cup powdered sugar
2 tablespoon lemon juice

Mix flour, salt and baking powder in a medium bowl and set aside.

In a large bowl, beat eggs;  add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.

Fold in zucchini until it is mixed well. Mix dry ingredients to the batter and mix until well combined. Do not over mix.

Pour batter into greased  9 x 5  loaf pan.

Bake at 350F for 40-45 minutes.

When cake is still warm, pour glaze over the bread. Let the cake cool to room temperature.