Monday, November 5, 2012

Pumpkin Bread Pudding

I can’t believe it is November already, where is the time going.  Halloween passed, and Thanksgiving is coming up pretty soon.  Once you hit Thanksgiving then it’s suddenly New Years and you wake up wondering what happened.  My little Ella is already 8 months and standing up.  And i want to find a pause button, things need to slow down.

It’s fall and pumpkin is just something i love to bake with.  When i saw this Pumpkin Bread Recipe I knew right away what i was making.  I had never before made Bread Pudding but didn’t realize how easy it is to make.  I will be making this more often.

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Tuesday, October 30, 2012

French Vanilla Mocha

I have a confession to make – i do not like coffee.   Yep, i do not drink coffee in the morning, i drink tea.   I am probably one of the few people that do not drink coffee in the mornings. There are times that i have been really tired and i try to drink some coffee and it just makes me jittery, not a feeling i enjoy.

However, i do enjoy a latte or a mocha sometime in the afternoon.  But a good latte to me is 95% densely steamed milk and 5% of an espresso shot that i can barely taste.  That is an awesome latte to me.  The same goes with a mocha.  I enjoy those as well, since i can’t really taste the coffee.

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Sunday, October 28, 2012

Swedish Split Pea Soup

Swedish Split Pea Soup, you could not get a more traditional soup than this.  In Sweden this soup is called “Ärtsoppa,” and it is a very traditional meal that is usually eaten on Thursdays and for desserts you always have Swedish pancakes after the soup.

There are so many different recipes for Swedish split pea soup since it has been around for so many years, and passed down from the alders, but there is always peas and then some kind of cured meat, some folks will put sausage in their soup.  But Swedes will eat their soup with mustard, which i love to do.

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Thursday, October 25, 2012

Seattle Restaurant Week 2012

Chan – Bulgogi Sliders

Chan –  Seafood Scallion Pancake

Chan – Poached Black Cod with Braised Daikon

Seattle Restaurant Week is here again.  If you haven’t been yet do not forget to go.  This is a opportunity for folks to take advantage of the great restaurants Seattle has to offer.

Seattle Restaurant Week has been on for two weeks and the last day is today, October 25th.  Do not miss if you haven’t been.  You have over 100 restaurants to choose from that will offer a $28 three course dinners or a $15 lunches.

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Tuesday, October 23, 2012

Chocolate Chip Cookies

I do not know anyone that doesn’t like a good Chocolate Chip Cookie.  When you eat them, it puts a big smile on your face.  When you give them away, you get lots of smiles.  These are a classic recipe and i like mine soft in the middle but crunchy on the outside, the secret to that is to refrigerate the dough for at least an hour ahead of time or overnight.   If you haven’t tried that, do it, you will be surprised how that makes a huge difference.

If you are looking to make someone happy go to your kitchen and make a batch!  Put them in a little basket and give them away.  But remember to save yourself one.

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Sunday, October 14, 2012

German Chocolate Cupcakes with Espresso Frosting

I have a confession to make.  I am not a fan of cupcakes.  To me, cupcakes are usually dry and boring and then topped with a very sugary and gross frosting.   I have been on the look out for a cupcake that i would enjoy, something that is delicious  moist, not too sugary, and made for an adult.

I have found THE BEST cupcake.  I am not kidding, this is my kind of cupcake.  The German Chocolate Cupcakes with Espresso Frosting are moist, chocolaty and have a hint of coffee flavor.  The best part is that the frosting does not taste like pure sugar.   The cupcakes are so good that you actually do not need the frosting if you don’t want it.

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Monday, October 8, 2012

Pumpkin Energy Bar

Today I am sharing with you an energy bar I created from an energy bar formula. We all have tasted energy bars bought in the store, some are pretty gross and some are very good. I think one of my favorites are lärabars. And I have to say these Pumpkin Energy Bars that I created are pretty similar in consistency to lärabars. I didn’t realize how easy it is to make energy bars at home, and it is so much cheaper too.

The great part is that there is a formula for energy bars. So you can really make any flavor you want. But first I want to share my Pumpkin Energy Bar and then you can create your own. I adapted a few things in the formula. I wanted my bars to have a little more pumpkin flavor so I doubled the pumpkin puree, added a little more pumpkin spice and also agave nectar.  They turned out great.

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Monday, October 1, 2012

Creamy Cucumber Salad with Dill

Today i am making this delicious Creamy Cucumber Salad with Dill in honor of Daniel from The Haggis and The Herring food blog.  Daniel was part of the Secret Recipe Club and suddenly passed away.  In honor of him we decided to have a little tribute and make something from his food blog.   Daniel had so many good recipe but i decided to go simple and delicious.  Something that i would eat all the time.  This Creamy Cucumber Salad is one of those recipe, it very similar to my Polish Cucumber Salad, but you can not go wrong here.

It is with great sadness that Daniel is no longer here, and i would like to share his wife’s eulogy and tribute post that you have to read.  It will bring tears to your eyes

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Monday, September 24, 2012

Spiced Pumpkin Cake

Fall! Pumpkin! Fall! Pumpkin!  When fall arrives all i can think of are pumpkins and soup.  Which is pretty funny cause i used to HATE pumpkin, only a few years ago did i start liking it and now i am totally addicted to it.  The other thing i like about fall is eating lots of soup, there is nothing like having a good soup for dinner.

But the other side of fall that i dread is the shorter days, and then winter comes and i hate the cold.  When spring comes i can’t wait for summer.

But fall is here now and it’s pumpkin time and this Spiced Pumpkin Cake is aaaaamaaazing!. Me neighbor made this cake for me last year during a dinner party and she said it was a pumpkin cake with a lemon glaze.  Hmm, pumpkin and lemon?   I had no idea how well those two go together.  It is a great combination.  Just like Pumpkin and Mint (i know weird huh), but these Pumpkin Mint Chocolate Chip Cookies are some of my favorites!

If you have a favorite pumpkin recipe, please share in the comment section.


Print Recipe

Spiced Pumpkin Cake

Yield: Serves 12

Prep Time: 20 minutes

Cook Time: 65 minutes

Total Time: 4 hours


1 cup unsalted butter, at room temperature, plus more for the pan
3 cups all-purpose flour, spooned and leveled, plus more for the pan
5 tsp pumpkin pie spice (recipe below)
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 ½ cups granulated sugar
3 large eggs
1 15-ounce can pumpkin puree (1 1/2 cups)
½ cup whole milk
¼ cup molasses
1 ¼ cups confectioners’ sugar
2 tbsp fresh lemon juice

Pumpkin Pie Spice (6 tsp)
3 tsp ground cinnamon
1 1/2 tsp ground ginger
3/4 tsp allspice
3/4 tsp nutmeg


Heat oven to 350° F. Butter and flour a 12-cup bundt pan.

In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.

Using an electric mixer, beat the butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes.

Beat in the eggs, one at a time. Beat in the pumpkin puree, milk, and molasses (the mixture may appear curdled).

Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not overmix).

Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.

In a bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle over the cake.
Let set before serving.

Adapted from: Real Simple

One Year Ago: Double Chocolate Fudge Cupcakes
Two Years Ago: Harira – Mooccan lamb and lentil soup

Tuesday, September 18, 2012

Pecan Shortbread Squares

It is time to try a few new different fall desserts.  You know Thanksgiving is around the corner and i wanted to try something new, I came across these Pecan Shortbread Squares and they are fantastic.  If you’re a fan of Pecan Pie you will love these.  The bottom is a buttery shortbread crust and the top is a rich caramel-pecan topping.  This would be a great alternative to Pecan Pie but it also just a delicious every day treat.

The other great thing is that these are very easy to make, i always enjoy easy.

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