Monday, November 19, 2012
Buttery Cranberry Poke Cake
I have been seeing poke cakes more and more the last few weeks. It is a great idea...poke small holes (I used the butt end of a wooden spoon to make mine) in a cake and then pour a yummy liquid into the cake.
I have had this recipe for a cranberry cake for some time. It is to be served with a hot butter sauce...to die for. So, when I looked for a recipe for this round of Get Your Chef On, I knew exactly which recipe to choose.
Get Your Chef On is sponsored by two great bloggers, Jen and Julie. Please give their blogs a look; they post some great recipes and I really enjoy reading what they have to say!
Also, please check out the other cranberry creations linked below. I hope you enjoy this recipe...it is just great!
Buttery Cranberry Poke Cake
adapted from a recipe provided by Phyllis Willink
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons butter, melted
1 cup sugar
2 eggs, beaten
1 cup milk
2 cups fresh cranberries
Preheat the oven to 350 degrees. Grease a 13-by-9-inch baking pan.
In a small bowl, sift flour, baking powder and salt. In a separate bowl, combine butter and sugar. Beat with mixer at medium speed until well blended. Add beaten eggs. Add milk alternatively with sifted dry ingredients, starting and ending with dry ingredients; mix well. Stir in cranberries. Pour into prepared pans.
Bake for 30 minutes, until a toothpick inserted into center comes out clean.
Prepare the hot butter sauce:
1 cup butter
2 cups sugar
1 cup heavy cream
2 teaspoons vanilla extract
In a saucepan, combine all ingredients. Cook over medium-low heat, stirring frequently, until sugar melts, about ten minutes.
While the sauce is heating, poke small holes throughout the cake. The butt end of a wooden spoon works well. When the sauce is ready, slowly pour the sauce over the cake until the cake is coated in sauce. Let the cake sit for about 20 minutes before serving, allowing the sauce to be incorporated fully into the cake.
Please note, it might not be necessary to use all of the hot butter sauce on the cake. Leftover sauce is awesome over ice cream!
To see all of the submissions for the cranberry Get Your Chef On challenge, please see below!
Linking up to these fun blog parties!
Scrumptious Sundays
Sugar & Slice Sundays
Marvelous Mondays
Mix it Up Mondays
Tuesday Talent Show
Tuesday's Table
Whimsy Wednesdays
Until next time,
I have had this recipe for a cranberry cake for some time. It is to be served with a hot butter sauce...to die for. So, when I looked for a recipe for this round of Get Your Chef On, I knew exactly which recipe to choose.
Get Your Chef On is sponsored by two great bloggers, Jen and Julie. Please give their blogs a look; they post some great recipes and I really enjoy reading what they have to say!
Also, please check out the other cranberry creations linked below. I hope you enjoy this recipe...it is just great!
Buttery Cranberry Poke Cake
adapted from a recipe provided by Phyllis Willink
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons butter, melted
1 cup sugar
2 eggs, beaten
1 cup milk
2 cups fresh cranberries
Preheat the oven to 350 degrees. Grease a 13-by-9-inch baking pan.
In a small bowl, sift flour, baking powder and salt. In a separate bowl, combine butter and sugar. Beat with mixer at medium speed until well blended. Add beaten eggs. Add milk alternatively with sifted dry ingredients, starting and ending with dry ingredients; mix well. Stir in cranberries. Pour into prepared pans.
Bake for 30 minutes, until a toothpick inserted into center comes out clean.
Prepare the hot butter sauce:
1 cup butter
2 cups sugar
1 cup heavy cream
2 teaspoons vanilla extract
In a saucepan, combine all ingredients. Cook over medium-low heat, stirring frequently, until sugar melts, about ten minutes.
While the sauce is heating, poke small holes throughout the cake. The butt end of a wooden spoon works well. When the sauce is ready, slowly pour the sauce over the cake until the cake is coated in sauce. Let the cake sit for about 20 minutes before serving, allowing the sauce to be incorporated fully into the cake.
Please note, it might not be necessary to use all of the hot butter sauce on the cake. Leftover sauce is awesome over ice cream!
To see all of the submissions for the cranberry Get Your Chef On challenge, please see below!
Linking up to these fun blog parties!
Scrumptious Sundays
Sugar & Slice Sundays
Marvelous Mondays
Mix it Up Mondays
Tuesday Talent Show
Tuesday's Table
Whimsy Wednesdays
Until next time,
Sunday, November 11, 2012
Coconut Blender Pie
Today I am going to share a pie that I have been making for probably 30 years. When I was little, my grandmother gave me a cookbook called Kim's Cookbook for Young People. It isn't in print anymore, although I cherish my copy, not only because my grandmother gave it to me, but also because there are these really groovy drawings intermixed with the recipes!
I know we are approaching the Christmas buying season. Consider buying a child you love a cookbook. You never know where it will lead!
This pie is super-easy. You do make it in a blender! It is tasty and can be easily made at the last minute. I hope you like it as much as I have over the years.
Coconut Blender Pie
adapted from Kim's Cookbook for Young People
Preheat the oven to 350 degrees.
In a blender, combine the following:
1/2 cup butter
3 eggs
3/4 cup sugar
2 cups milk
1/4 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup Bisquick
2/3 cup shredded coconut
1/4 teaspoon salt
Blend for three minutes and then pour into an ungreased nine-inch pie plate. Bake for 45-50 minutes.
Come join Love the Pie with TidyMom sponsored by Whirlpool and enter to win a new Whirlpool Range.
Sharing this recipe here:
Linky Party @ 30 Handmade Days
Scrumptious Sunday Link Party @ Addicted to Recipes
Bouquet of Talent @ Life on Lakeshore Drive
Marvelous Mondays @ This Gal Cooks
Sugar & Slice Link Party @ Sweet to Eat
Mix it Up Mondays @ Flour Me With Love
See Ya in the Gumbo @ Ms. enPlace
Whimsy Wednesday @ the NY Melrose Family
DebbieDoos
Back for Seconds Social @ Back for Seconds
Wednesday Whatsits @ White Lights on Wednesday
Linky Party @ 36th Avenue
Weekend Warmth @ Western Warmth
Foodie Friends Friday!
Bloom Link Party
Overflowing with Creativity @ It's Overflowing
Until next time,
I know we are approaching the Christmas buying season. Consider buying a child you love a cookbook. You never know where it will lead!
This pie is super-easy. You do make it in a blender! It is tasty and can be easily made at the last minute. I hope you like it as much as I have over the years.
Coconut Blender Pie
adapted from Kim's Cookbook for Young People
Preheat the oven to 350 degrees.
In a blender, combine the following:
1/2 cup butter
3 eggs
3/4 cup sugar
2 cups milk
1/4 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup Bisquick
2/3 cup shredded coconut
1/4 teaspoon salt
Blend for three minutes and then pour into an ungreased nine-inch pie plate. Bake for 45-50 minutes.
Come join Love the Pie with TidyMom sponsored by Whirlpool and enter to win a new Whirlpool Range.
Sharing this recipe here:
Linky Party @ 30 Handmade Days
Scrumptious Sunday Link Party @ Addicted to Recipes
Bouquet of Talent @ Life on Lakeshore Drive
Marvelous Mondays @ This Gal Cooks
Sugar & Slice Link Party @ Sweet to Eat
Mix it Up Mondays @ Flour Me With Love
See Ya in the Gumbo @ Ms. enPlace
Whimsy Wednesday @ the NY Melrose Family
DebbieDoos
Back for Seconds Social @ Back for Seconds
Wednesday Whatsits @ White Lights on Wednesday
Linky Party @ 36th Avenue
Weekend Warmth @ Western Warmth
Foodie Friends Friday!
Bloom Link Party
Overflowing with Creativity @ It's Overflowing
Until next time,
Monday, November 5, 2012
Foodie Travel Tips
***This was posted on the great website, Foodie Friends Friday. Please check out the site and enjoy the post! Sara***
Like many food bloggers, I really enjoy combining travel
with the opportunity to discover new foods or restaurants. Travel can be challenging…how do you find the
best restaurants and local foods? More
importantly, how do you do so while sticking to a budget? Here are some of my tips to keep you eating
well while traveling near and far.
1.
Find a
farmer’s market. Your local farmer’s
market is your go to place for fresh produce, but don’t overlook visiting a
farmer’s market when traveling. Most
markets have vendors featuring local favorites, as well as locally canned and
baked items. To find a farmer’s market
in your travel destination, visit localharvest.org.
2.
Try a
food tour. Are they kitschy? At times, yes. But a food tour can also be a great way to
visit several local eateries or food locations in one well-organized trip. A quick internet search can help you find one
in the area you will be visiting. What
if the tour is too pricy for your budget?
Use the website to help create your own tour or contact the owner and
ask for their suggestions. Most are more
than willing to do so.
3.
Eat
lunch. Do you love good food, but your
wallet is less than impressed? Many
upscale restaurants offer lunch, which provides you the opportunity to eat in
the restaurant of your dreams without busting your budget. Some very popular places will require
reservations, so check before heading out.
4.
Use
Pinterest. If you are like me, you
spend WAY too much time on Pinterest.
Why not use it to help find popular restaurants or other food venues in
your destination city? Many travel and
food bloggers are using Pinterest to promote their latest finds. While you are at it, why not create a board
for your destination to better organize the restaurants or bakeries you want to
visit? The possibilities are endless.
5.
Be ready
to translate. If you are traveling
abroad, I have two additional suggestions.
Bring a short list of food terms in translation if you are not fluent in
the language of the country you are visiting.
I actually found a nice list in a travel guide and had it laminated at a
local copy store. Second, consider
staying in an apartment instead of a hotel.
Apartment rentals are plentiful (especially in Europe), can be cheaper
than a traditional hotel and provide you the opportunity to cook your local
finds.
I hope you will find these ideas helpful as you plan your
next trip. Feel free to follow me on Pinterest to see where I am traveling next. Do you have your own tips? Let us know!
Sara
Friday, November 2, 2012
Way Better Snacks Review
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This weekend, Bill and I had the pleasure of trying some great new snack chips from Way Better Snacks. Way Better Snacks are sprouted, whole grain snacks and guess what? They taste great! Bill and I tried several varieties...
I am including this photo so you can recognize the bag when you want to go by these in your local store! Here in Wisconsin, Way Better Snacks are carried by our local co-op as well as a local health-food grocery. Visit the Way Better Snacks website to find where the products are sold in your area.
(If for some reason you can't yet find them in your area, you can order them online.)
Way Better Snacks contain sprouted grains. Sprouted grains are very healthy and are super high in fiber.
First, we tried the chips served with jalapeno jelly over goat cheese. Mmmm...these chips were neutral enough in flavor to work well with this classic appetizer.
As we were watching the Packers game, we also tried the black bean tortilla chips with a sour cream-based dip. Again, the flavor of the chips didn't overwhelm and I would certainly use them again as a healthy alternative for the holidays.
Before having this opportunity to try Way Better Snacks, I didn't know much about the brand. The good news is the company is committed not only to creating a high quality product, but also to connecting with consumers. I really think you are going to love these healthy, and most importantly, yummy, snacks!
Way Better Snacks
Let me know if you give these a try! I did receive six complimentary bags of Way Better Snacks in order to facilitate this post, but the opinions contained within this post are my own.
Until next time,
Sara
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