In Season

Pumpkin Sheet Cake with Cream Cheese Frosting

By in Cakes, Fall, Sweets, Thanksgiving 4 Comments Tags: , , , , , , , ,

Pumpkin Sheet Cake with Cream Cheese Frosting

This is a great last-minute dessert for company or when your craving something pumpin-y. I got this recipe from my cousin Rachel. It comes together in one bowl with simple ingredients and results in a comforting moist yet fluffy spiced cake.

This is the kind of dessert that I can eat way to much of. The cake itself is so delicious that we”ve enjoyed it even without the cream cheese frosting. But as everyone knows cream cheese frosting and spice cake go hand in hand and it definitely puts this over the top.

I know everyone has a different definition of sheet cake. A sheet cake to me is a one layer square or rectangular cake, any size. They are simple to make for last-minute company but since you”re serving them cake they”ll feel like you”ve laboured.

Its natural orange color (which is more vibrant when using canned pumpkin) makes it a perfect dessert for any Halloween parties in your future. For a simple decoration make a spiderweb pattern on the frosting with chocolate syrup. You could either do it over the whole cake or on individual pieces. The frosting stays soft so there should be no problems doing it just before serving (but you could also do it ahead if you prefer).

Whatever event you serve this at, be assured that people will be asking for more.


Pumpkin Sheet Cake with Cream Cheese Frosting

Double this recipe for a 9×13 pan.

Pumpkin Sheet Cake

  • 1/2 cup canola oil

  • 1 cup sugar

  • 2 eggs

  • 1 cup flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 cup pumpkin puree

Whisk together oil, sugar and eggs. Whisk in flour, baking powder, baking soda, salt and cinnamon, until no lumps remain. Stir in pumpkin puree until evenly distributed. Pour into a greased or parchment lined 8×8 baking pan. Bake at 350ºF for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool completely before frosting.

Cream Cheese Frosting

  • 2 oz. (1/4 cup) cream cheese, softened

  • 1 tablespoon butter, softened

  • 1/2 teaspoon vanilla

  • 1/2 cup + 2 tablespoons icing (confectioners) sugar

  • 3/4 teaspoons heavy cream (or 1/2 teaspoon milk)

Cream together cream cheese and butter. Stir in vanilla. Whisk in icing sugar until smooth. Stir in cream until evenly distributed. Spread onto cooled cake.

Makes: 9 servings

Fall: Cranberries

By in Fall, In Season 6 Comments Tags: ,

Fall: Cranberries

Cranberries add such beauty to dishes with their gorgeous deep red, jewel-like hue. Anytime I make something with cranberries I instantly fall in love with the color. A greatly loved addition to the holiday table, they lend a much needed tartness alongside the rich, savoury fare at dinner and the sugary treats served later in the evening.

Yes, they are tart. Yes, they are bitter. But when prepared correctly and with a good amount of sugar (!) they become something else entirely and add such depth to so many dishes. So, don”t let the tartness turn you off, just add more sugar and go on your way.

All About Cranberries

In Season

Cranberries are harvested in September and October, therefore they”re at their purchasing peak from October through December.

Buying

Because cranberries are often sold in bags it”s impossible to pick through and find the best berries so look for bags with bright, intensly colored berries that are firm to the touch. Avoid any bags that contain cranberries that are brown, shrivelled or soft (usually hiding at the bottom of the bag).

Keep in mind that cranberries vary a great deal from light to very dark red. This is not an indication of ripeness. It”s more important to pay attention to blemishes and firmness.

Storing

Store fresh cranberries in the original packaging or a sealed plastic bag for up to one month. Do not wash cranberries until ready to use or they will spoil more quickly.

Cranberries will keep for up to one year in the freezer. If you rinse and dry them, as well as pick through and discard any bad berries before freezing, you can use them directly from the freezer, no thawing necessary.

Cooking

Wash and pick off any stems before using. Make sure to discard any berries that are shrivelled or soft.

When cooking with fresh cranberries make sure to stop cooking once they pop or they may become overly mushy and bitter.

Random Tips

Adding a teaspoon of vegetable oil to cranberries that are simmering on the stove top will help prevent them from boiling over.

And now for the best part…

Recipes

Cranberry Juice

“The tart flavour cleanses the palate and lends itself to avoiding becoming overly sweet. The ruby red color has an elegant translucent sparkle, which makes it perfect for entertaining.”

~ Kitchen Simplicity

Grapefruit Cranberry Marmalade

“The grapefruit adds a wonderful light burst to the classic citrusy flavour and the cranberries round it out with a deep, robust, bittersweet taste.”

~ Kitchen Simplicity

Cranberry Upside-Down Cake

“The sticky, bright red cranberry topping with the scent of cinnamon and cloves wafting in the air. If you can make this and not turn on the Christmas music, I commend you.”

~ Kitchen Simplicity

Cranberry Ginger Jelly

“I really love the addition of the ginger. It rounds out the flavour of the cranberries and adds something a little special. If you don’t like ginger you could substitute orange zest, or leave it out completely to enjoy a clean cranberry taste.”

~ Kitchen Simplicity

Eggnog Cranberry Bundt Cake

“When you bite into the cake you get the sweet creaminess of the eggnog combined with the tart juiciness of the cranberries. It really is a delicious combo.”

~ Fat Girl Trapped in a Skinny Body

Cranberry Pecan Shortbread Bars

“The tart cranberry sauce on top compliments the shortbread perfectly so that the end result is something like a lemon bar, but with cranberries. In other words, delicious.”

~ The Craving Chronicles

Apple Cranberry Caramel Tarts

“The crust is crisp and salty sweet, which pairs so well with the softened fruit and sweet caramel. It’s a bit like eating an upsidedown fruit cobbler, in a way.”

~ The Craving Chronicles

Bourbon Cranberry Sauce

“I think what makes this recipe so fantastic is the method – baking the cranberries instead of cooking them on the stove-top. They come out of the oven warm, gooey, and almost candied. The splash of bourbon at the end just adds a delightful warm kick to finish the whole thing off.”

~ The Craving Chronicles

Cranberry Upside-Down Coffee Cake

“The cake is moist, tender, and delicate, a perfect base for the tart cranberries. It smells fantastic, looks impressive, and tastes amazing.”

~ The Craving Chronicles

Fall: Brussels Sprouts

By in Fall, Fall, In Season 7 Comments Tags:

Fall: Brussels Sprouts

Are you a brussels sprouts lover or hater? They”re a fairly new addition to my families table because I didn”t really grow up eating them and always thought I wouldn”t like them. James, however loves brussels sprouts so I wanted to give them a try. And, I”m glad I did because we all love them. They”re the first thing Max gobbles up off his plate and he always reaches out for more “pease”.

I believe many people dislike brussels sprouts because they were overcooked or not fresh when the had them, as these are the main causes for them to become bitter, sour and strong in flavour. Hopefully if you”re a hater this post will help you give sprouts a second change. And, if you”re a lover then hopefully you”ll learn something new or get inspired by the recipes below.

All About Brussels Sprouts

In Season

Brussels sprouts are in season from from September to February.

Buying

Look for sprouts that are bright green with firm, dense heads and are blemish free. Avoid any with loose, yellowing leaves, that are puffy and soft, or have a dull appearance. The greener they are the better the flavour.

Smaller sprouts have a sweet taste and are more tender, therefore they”re more preferable than larger heads. If possible, choose brussels sprouts that are similar in size. This will help them to cook more evenly.

Storing

Store in the fridge in an airtight container or plastic bag for up to 3 days. After 3 or 4 days a strong, unpleasant flavour may develop and they will have a strong cabbage-like odour.

Do not wash or trim ends before storing, although any yellow or wilted leaves are best removed so that they don”t cause the others to turn more quickly.

Cooking

Avoid overcooking brussels sprouts as it will result in the sulphurous smell that turns so many people off of them. If you haven”t liked brussels sprouts for this reason give them another chance and make sure they”re cooked properly. How can you ensure that they”re cooked just right? Here are some tips:

  • Remove any loose, wilted or blemished outer leaves. Rinse in cold water. Trim the stem ends slightly, but not too much or the leaves will fall off while cooking.

  • If cooking whole, score the ends with an “x” which will help the leaves and stem to cook more evenly. Otherwise cut in half lengthwise. (If you have a mixture of small and large heads, cut the large ones in half and leave the small ones whole.)

  • Cook just until crisp tender. Usually about 5-10 minutes when boiling or steaming, 10 minutes when stir-frying and 35-40 minutes (@400ºF) when roasting. The sprouts should remain green in color, any drab looking sprouts have been overcooked.

  • You know a sprout is cooked properly when you can easily stick a fork into the stem end.

If you are boiling make sure to use lot”s of cooking water, this will help to reduce the strong and pungent flavour.

Random Tips

Health Benefits

Brussels sprouts are:

  • rich in vitamin C

  • a good source of folate, vitimin E and beta-carotene

  • contain iron

  • believed to have potent anti-cancer properties

As with all vegetables, boiling reduces nutrient intake because they leach from the sprouts into the water. Steaming, roasting and stir-frying will keep more of the nutrients in the sprouts.

Recipes

Stir-Fried Brussels Sprouts with Lemon and Parmesan

“..a favorite dish that highlights this autumn vegetable, plus several more suggestions to inspire you to add brussels sprouts to your menus this week.”

~ Simple Bites

Brussels Sprouts Baaji

“..it only takes a quick blanching and an equally fast stir fry with some formidable flavors to make you forget all that trauma when you were a kid, the kind that made you grateful when spinach,of all things, was on the dinner menu instead.”

~ The Well-Seasoned Cook

Caramelized Brussels Sprouts

“Caramelized brussels sprouts are delicious, especially if you get the teeny-tiny ones, and if you are sure to anoint them liberally with lemon juice and parmesan cheese when you take them out of the oven.”

~ A Girl Named Nick

Linguine with Brussels Spouts, Bacon, and Caramelized Shallots

“I never knew that bacon would compliment the sprouts so well and I think the shallots really rounded out the flavors.”

~ goodLife {eats}

Roasted Brussels Sprouts with Balsamic Vinegar

“Roasted brussels sprouts with balsamic vinegar are the perfect holiday side dish. They are so easy to make. All you have to do is toss the sprouts in a little olive oil, balsamic vinegar, and salt and pepper. The oven will do the rest of the work.”

~ Two Peas and Their Pod

Roasted Brussels Sprouts with Prosciutto and Shallots

“They were quite a bit better than any I’ve tried  in the past and I’m actually craving the small bowl of leftovers in the fridge and thinking about variations for next time.”

~ our life in the kitchen

Olive Brussels Sprouts with Feta, Roasted Red Peppers and Bacon

“The dish features olive flavor in three forms: chopped kalamatas, kalamata brine and olive oil. So, it’s totally super olive-y. The creamy, salty feta and tender, sweet roasted red peppers are a lovely complement to the slightly sweet roasted Brussels sprouts. And the bacon, it finishes it off perfectly.”

~ Sarah”s Cucina Bella

Roasted Brussels Sprouts with Cranberry-Pistachio Pesto

“Chef Todd at Checkers Restaurant at the Hilton Los Angeles created a Cranberry Pistachio Pesto that has all the flavor elements – sweet, salty, tangy – to pair so well with the slightly bitter profile of brussels sprouts.”

~ Steamy Kitchen

That’s it for this months roundup. Feel free to link to  your own brussels sprouts posts or share your thoughts and tips in the comments section.

The next In Season roundup will be Cranberries. You can email or tweet me your posts and/or tips all the way until December 16th. Feel free to pull from the archives, or send me your new posts as you make them!

Fall: Apples

By in Fall, Fall, In Season 13 Comments Tags:

Fall: Apples

I“m starting a new series on my blog called, In Season, featuring seasonal produce when it”s in season. Shocker! I realize that everywhere in the world goes through different seasons at different times. So, I”m gonna stick with what I know. But, I”ll be posting links to your recipes and giving info on the produce such as: the best ways to use it, how to store, etc. And, that can be useful for everyone right?

I”ve been inspired lately to cook with the seasons and trying hard to avoid the imports. So, in an effort to learn more and put it into practice, I thought I”d share what I find and learn with you! I definitely don”t know everything so please always feel free to add your tidbits into the comments section.

Apple season is well underway and I have been enjoying them daily for quite a while now. Fresh, in season apples, just can”t be beat. I thought it would be an appropriate start to this series since it”s one of our favourite fruits. Let”s get started!

*See bottom of post to find out next months pick and how you can participate.

All About Apples

In Season

Apples are at their peak, typically, from late August through November. This is when they taste the best! Although, they do keep well in cold storage, which is why they are available year round.

Buying

Look for firm, heavy apples that are brightly colored and crisp. Avoid apples that have bruised or damaged skin.

Storing

Store in a cool dry place. For longest storage, store in the crisper drawer (or a plastic bag) of the refrigerator. Remove apples that are over-ripe as they will cause the others to ripen more quickly. Should keep for one month in the fridge.

Best Uses

There are so many apple varieties that I”m gonna stick with the basics for this one.

Best for Baking:

Spy Gold, Spartan, Pink Lady, Northern Spy, Mutsu, Jonathan, Jonagold, Honeygold, Honeycrisp, Granny Smith, Golden Delicious, Gala, Fuji, Empire, Cortland, Baldwin, Braeburn, Rome Beauty, Pippin, Winesap, Gravenstein

Best for Applesauce:

Spartan, Pink Lady, Northern Spy, Mutsu, McIntosh, Jonathan, Jonagold, Honeygold, Honeycrisp, Granny Smith, Golden Delicious, Fuji, Cortland, Braeburn, Rome Beauty, Pippin, Winesap, Gravenstein

Best for Pies:

Spy Gold, Spartan, Pink Lady, Northern Spy, Mutsu, Jonathan, Jonagold, Honeygold, Honeycrisp, Granny Smith, Golden Delicious, Gala, Fuji, Empire, Cortland, Braeburn, Rome Beauty, Pippin, Winesap, Gravenstein

Best Eaten Fresh:

Spy Gold, Spartan, Red Delicious, Pink Lady, Mutsu, McIntosh, Jonathan, Jonagold, Honeygold, Honeycrisp, Granny Smith, Golden Delicious, Gala, Fuji, Empire, Cortland, Braeburn, Pippin, Winesap, Gravenstein

Best for Drying:

Spartan, Jonathan, Honeygold, Honeycrisp, Gala, Empire

You can, of course, use the apples you have on hand for whatever recipe you want to make. You just may not get the absolute best possible results.

Random Tips

*To stave off browning, toss cut apples with lemon or orange juice.

1 pound of apples is equal to (approximately):

  • 4 small apples

  • 3 medium apples

  • 2 large apples

  • 3 cups, chopped

  • 2 3/4 cups sliced

  • 1.5 cups grated

Recipes

I put the call out on Twitter for peoples favourite apple recipes. These wonderful people graciously obliged. Make sure to head over to their sites, read their posts and grab the recipes!

Puzzle Apples

“These Puzzle Apples would be great to put in your child’s lunchbox. They might possibly even be quite proud to show these off to their friends. Which means extra points for Mom (or Dad).”

~ Kitchen Simplicity

Butterscotch Apple Crisp

“I normally like to make most of my foods from scratch. But, sometimes there is just no substitute for the instant pudding packages. This recipe uses a boxed package of butterscotch pudding. So delicious!”

~Kitchen Simplicity

Apple Lemon Cinnamon Muffins

“I have been making this recipe for years. And, I really enjoy it. It is not overly sweet, which I prefer in a breakfast muffin. I like to put strawberry jam in the center because I always like a bit of jam on my muffins and so it saves me an extra step later on.”

~ Kitchen Simplicity

Maple Walnut Apple Chips

“These blew me out of the water and have changed my idea about dried fruit. If it’s done right, it’s downright amazing. They’re like a maple walnut apple pie and a chip all in one, just without the calories. Who can resist that?”

~ Kitchen Simplicity

Apple Strudel

“A traditional Apple Strudel with a lovely combo of sweetness and saltiness.”

~ Kitchen Simplicity

Apple Cinnamon Sticky Buns

“The buns are light and fluffy with just the right amount of sticky cinnamon topping and delicious apple centre.”

~ Baked by Rachel

Apple Coffee Cake Muffins

“My mission was to find a recipe or a few to create amazing coffee cake muffins, with apples. Success! The final product is so delicious. I ate one and went back for another. And had another as an after dinner snack. Don’t laugh, you’d do it too!”

~ Baked by Rachel

Apple Pie

“Don’t fear the pie. You can make one. They do take some time and a bit of love but they’re absolutely worth it… This is the hands down best apple pie I have ever had. I’ve had a lot of pies growing up and none compare to this one.”

~ Baked by Rachel

Toffee Apple Dip

“I absolutely love this dip. It’s a great appetizer or snack. Just be careful … it’s a little addicting.”

~ Becky Higgins

Roasted Parsnip and Apple Soup

“This soup is pleasantly easy to make and is layered in complex flavours. Pair it with a nice crusty bread and you have yourself a fabulous end of summer meal.”

~ Guilty Kitchen

Lazy Sourdough Apple Pankcakes

“Begin by making a lazy sourdough starter in the evening, and the next morning, enjoy Sourdough Apple Pancakes with the kids.”

~ Simple Bites

Classic Applesauce

“A basic step-by-step tutorial on how I make and can my applesauce. It’s straightforward, easy to make in large batches and just delicious!”

~ Simple Bites

Tonka-Bean Spiced Apple-Raspberry Cake

“Don”t sweat it if you don”t have tonka bean, just use a teaspoon of cinnamon instead.”

~Under the High Chair

Carrot, Leek and Apple Soup

“For fun, toss in some whole-wheat garlic croutons for crunch and bacon because–well, bacon needs no explanation, really.”

~ Under the High Chair

Squash-apple Soup with roasted ginger

“Apples and Squash for September Bloom Day”

~ Mahlzeit

Ooey Gooey Caramel Apple Blackout Cake (vegan)

“Digging your fork into this cake is like eating ultra-moist and robust chocolate pudding with baked apples and just enough cinnamon spice inside.”

~ Desserts for Breakfast

That”s it for this months roundup. Feel free to share your thoughts, recipes and tips below.

The next In Season roundup will be Brussels Sprouts. You can email or tweet me your posts and/or tips all the way until November 15th. Feel free to pull from the archives, or send me your new posts as you make them! All I ask is that you send me a short blurb along with the link with some sort of description of the recipe or article. You can take it right from the post or write something new. It”s up to you! If you don”t want me to include a picture please let me know. Even if you don”t have a blog or a blogpost feel free to submit your tips and I”ll include a quote from you. Can”t wait to see your submissions!

Are there any other headings you would like to see on these posts?