Monday, October 11, 2010
So if you haven’t noticed already, there are some changes in appearance with my blog. While I’ve made some changes before, this is the biggest change I’ve made because I’ve switched hosts.
I’ve been thinking of changing hosts for a while. While typepad is great for someone not tech savvy like me, it had a lot of limitations too. So I finally pulled the trigger, and of course the move ended up being a lot more complicated than I bargained for. All the people who say the transition is easy and smooth are lying. I spent most of the weekend trying to get things up and running.
I believe all the changes have been made so that there shouldn’t be any errors, broken links, etc. But if you encounter any, please let me know so I can look into it. Also, if you have myold typepad address bookmarked, saved, linked, etc, if you could please update it to www.kirbiecravings.com, that would be greatly appreciated. Thanks!
Sunday, October 10, 2010
The season is definitely here for pumpkin and spices. I’ve been seeing pumpkin recipes everywhere, and searches on my old pumpkin recipes posts have been quite popular lately.
I love pumpkin. I also love how versatile it is. It always amazes me how many different ways I see pumpkin used in different dishes and baked goods. Last year, I baked up quite a storm of pumpkin recipes. I plan on doing it again this year. I plan on making some new recipes as well as some old favorites.
Pumpkin chocolate chip cookies was one of my favorites last year. It’s been so long since I’ve eaten these, I forgot how good they are! These are cake type cookies, but they are better than most cake cookies. They are pillowy soft. The cookies puffed up quite a lot and when you break into one, you see just how soft and fluffy these cookies are.
The pumpkin and cinnamon definitely comes through in these cookies. Yum.
Pumpkin chocolate chip cookies (adapted from here)
1 cup canned pumpkin puree
1 cup white sugar
1/2 cup vegetable oil
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
1. Preheat oven to 350F and line baking sheets with parchment paper.
2. Whisk together pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl . In a separate bowl, whisk together together flour, baking powder, baking soda, ground cinnamon, and salt. Add the flour mixture to pumpkin mixture and stir until combined.
3. Stir in the chocolate chips.
4. Take large tablespoons full of dough and attempt to smooth and shape before dropping onto cookie sheet. The cookies dough should be round and flat and smoothe, resembling close to the finished baked product.
5. Bake for approximately 10 minutes or until lightly brown and firm. The cookie dough should be almost the same size and shape as the finished cookies as the batter does not spread much.
Saturday, October 9, 2010
Not too long ago, I came home to find a surprise package on my doorstep. A box of cranberry pomegranate juice. Apparently it is a new product from POM and it's not even yet available for purchase.
I liked the juice as I like all the POM juice varieties. Normally I'm not a big fan of cranberry juice, but blended with the pomegranate, I didn't taste the aftertaste that I don't like with cranberry juice. Also for those who find pomegranate juice on its own too tart, the cranberry juice dilutes it so it's not so tart.
After drinking some of the juice, I decided to bake with it. Of course when thinking of cranberries my mind immediately popped to cranberry muffins or cranberry bread. It's not quite the season for fresh cranberries yet, so I decided to make a recipe with dried cranberries. It's also not the season yet for fresh pomegranates, so I didn't have any of those around to put in my muffins.
When it is the season, I'll definitely be adding some pomegranate seeds and fresh cranberries to give these babies some more color. I also might try an eggless version next time. Once I poured the cranberry juice in, it was initially red, but then the batter turned a brown color after mixing with the egg yolks.
While these didn't come out as beautifully as I wanted, they tasted quite delicious. Sweet, slightly tangy from the pomegranate cranberry juice. It's usually hard to convince my siblings to eat the fruit flavored desserts, but they liked these muffins. They're also very soft and moist.
I browsed the internet for cranberry orange muffin recipes, so that I could replace orange juice with cranberry pomegranate juice. I chose a recipe from Good Food, Good Wine and a Bad Girl and made some modifications to fit what I was attempting to make.
A lot of times when I try to come up with my own recipes or alter previous recipes to create my own they end up coming out a complete disaster. I still am a novice when it comes to baking. But these, to my relief, came out delicious. I just wish I had some fresh cranberries and pomegranate seeds to put in the batter.
Cranberry pomegranate muffins (adapted from this recipe base)
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/2 cup butter, softened
2/3 cup cranberry pomegranate juice
1/2 cup milk
1/2 tsp vanilla extract
1 cup dried cranberries
1. Preheat oven to 400F. Lightly butter a 12-cup muffin tin, or line with paper liners.
In a large bowl, combine flour, baking powder, baking soda and salt.
2. In a separate bowl, cream together sugar and butter until light and fluffy. Add egg and beat until smooth. Stir in the juice, milk and vanilla extract. Add in the dry ingredients, along with the dried cranberries, and stir until just barely combined.
3. Distribute batter evenly between the prepared muffin cups. Bake in preheated oven for 18-20 minutes, or until tops are puffed and golden brown, and a toothpick inserted into the centre comes out clean.