Middle aged musings from farm & hearth
My friend Lynn sent this picture to me, something she found on Pinterest… how cool is THAT? I’m definitely going to make one for my daughter’s October birthday. Simple make two bundt cakes in the flavor of your choice, place one upside down and the other on top – decorate however you see fit … I’m thinking I’ll put icing in the middle…
2 cups white whole wheat flour (or all-purpose flour)
– I used Gluten Free Bob’s Red Mill All purpose baking flour
3/4 tsp baking soda
1/2 tsp salt
3/4 cup sugar
4 Tbsp (1/2 stick) unsalted butter, softened to room temp
2 large eggs
1 and 1/2 cups mashed very ripe banana (about 3 bananas) – I used 4
1/3 cup plain low fat yogurt – I used vanilla yogurt
1 tsp vanilla extract
3/4 cup dark chocolate chips (I used half semi-sweet, half dark chocolate) – I used semi sweet only
1 cup halved raspberries, tossed in 1 Tbsp all-purpose flour
Preheat oven to 350F. Spray a 9×5-inch loaf pan with cooking spray.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In a separate large bowl, beat the sugar and butter with a stand or handheld mixer on medium speed until well blended – about 1 minute. Add the eggs one at a time, beating well after each addition. Add the mashed banana, yogurt, and vanilla. Continue beating until blended.
Slowly stir in the flour mixture by hand, until *just combined* – do not overmix. Fold in the chocolate chips and then gently stir in the raspberries – you do not want the raspberries to bleed their color. You may sprinkle a few raspberries + chocolate chips on top for looks as well.
I threw everything in the bowl at the same time (oh yes I did).. except the chips and raspberries, which I folded in once batter was mixed. Still came out great.
The batter will be very thick ( not mine) , so spoon it into the prepared loaf pan rather than pouring it. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
1½ pounds sirloin steak, about 1 inch thick
1 teaspoon salt
¼ teaspoon plus ⅛ teaspoon pepper
⅓ cup balsamic vinegar
¼ cup finely diced shallots
1½ cups fresh blackberries
2 teaspoons chopped fresh thyme
2 tablespoons honey
1 tablespoon unsalted butter
Directions
1. Heat grill to medium-high. Allow steak to come to room temperature; season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill steak 4 to 5 minutes per side, or until the internal temperature reaches 135 degrees for medium-rare. Set aside to rest for 10 minutes.
2. Meanwhile, combine vinegar and shallots in a medium saucepan set over medium heat. Bring to a simmer and reduce liquid by half, about 5 minutes. Stir in blackberries, thyme, honey and 1 tablespoon water. Bring to a simmer and cook until berries burst and sauce thickens, about 10 minutes.
3. Slice meat thinly against the grain. Pour any accumulated drippings into sauce. Remove sauce from heat and stir in butter to melt. Add 1/4 teaspoon of the salt and remaining 1/8 teaspoon pepper. Sprinkle remaining 1/4 teaspoon salt over sliced meat. Serve with sauce.
.
Between the housecleaning here at This Old House and a stopover and some clean up at my Dads yesterday… I just wasn’t in the mood to cook dinner. So I cheated..and picked up some honey herbed chicken breasts and a really yummy cold summer veggie salad at our local gourmet deli. I dont’ know why I never though to put this together before myself, but I just love it… very light and refreshing and Good For You. This is not my photo or recipe.. I googled it and now I can’t find the link, I apologize to the person who’s photo this is. Their version has Feta cheese mixed in, no parsley.
Ingredients
(makes enough for 15 as a side dish)
3 lbs. corn – either frozen organic or fresh husked corn…
1 pound green beans, stems cut off
2 cups cherry tomatoes, halved
chopped parsley to taste
2 T sugar
1/4 tsp each salt and pepper
4 T evoo
Instructions
In a large stock pot, bring water to a boil, filled 2/3 with water.
Add corn to water and boil about 5 minutes until soft. No thaw time necessary.
Remove corn from water with slotted spoon but do not discard water.
In a large mixing bowl, combine tomatoes and corn.
Add green beans to water and boil about 8-10 minutes, until they are tender crisp. NOT too mushy.
Remove pot from stove and drain water from green beans in collander.
Once green beans have cooled, cut them in thirds.
Add green beans to the corn/tomato bowl.
If you aren’t serving immediately, refrigerate after this step.
In a separate small bowl, combine EVOO, salt, pepper and sugar and whisk until sugar dissolves.
Pour over the corn mix and stir well. Add chopped parsley.
Refrigerate until ready to serve.
Pumpkin Blueberry Pound Cake
Ingredients:
3 cups all-purpose flour
2 teaspoons all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup butter, softened
1 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
3 large eggs
1 1/3 cups canned pumpkin
1/3 cup sour cream
1/2 cup 1% low-fat milk
2 cups blueberries
Glaze
1 cup sifted powdered sugar
1 tablespoon canned pumpkin
2 1/4 teaspoons 1% low-fat milk
1/4 teaspoon vanilla
Directions:
Preheat oven to 325 degrees. -To prepare cake, coat 10 inch bunt pan with cooking spray; dust with 2 teaspoons flour, set aside. -Lightly spoon 3 cups flour into dry measuring cups, and level with a knife.
Combine 3 cups flour and next 6 ingredients (through cloves), stirring with a whisk. Place butter in a large bowl; beat with a mixer at medium speed 1 minute or until light and fluffy. Gradually add granulated and brown sugars and 1 teaspoon vanilla, beating until light and fluffy (about three minutes). Add eggs, 1 at a time, beating well after each addition.
Add pumpkin and sour cream, and beat well. Beating at low speed, add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.
Fold in blueberries.
-Pour batter into prepared pan. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden toothpick insterted comes out clean. Cool in pan 15 minutes. After 15 cool on a wire rack or cutting board. –
To prepare glaze, combine powdered sugar and remaining ingredients, stirring until well blended, drizzle over cooled cake.
Directions
1.Preheat oven to 350 degrees F. Spread out coconut on a baking sheet and toast until pale golden, stirring once or twice, 8 to 10 minutes. Cool completely.
2.Line baking sheets with parchment paper. Mix flour, baking powder and salt in a medium bowl.
3.Cream butter and sugar together in a large bowl with an electric mixer until smooth. Add egg, vanilla extract and coconut extract, if using, and beat until smooth. Stir in flour mixture just until incorporated.
4.Shape dough into 1 1/4-inch balls; roll in toasted coconut. Arrange 3 inches apart on prepared baking sheets. With your thumb, make an indentation in center of each ball. Pinch sides of cookies so they stand up and form nests.
5.Bake until golden, 10 to 12 minutes. Cool completely on baking sheets. Just before serving, place 2 or 3 chocolate eggs in each cookie.
For decoration, mix a couple cups of coconut with a few drops of green food coloring and sprinkle on the Cool Whip like grass. Add Peeps and candy eggs to make your own Easter diorama.
Isn’t this a pretty little cupcake?
courtesy allthingscupcake.com
All you need is a white cake mix..
some buttercreme frosting and blue/green food dye..
and white candy coated almonds.
