#ShareaSpoon - Pumpkin Spice Cake

 

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Share a Spoon 
"Sweet Dreams"

It's Thursday Smackers!  Time for Sharing!  I am so glad this week's theme is sweets.  I have been craving something yummy and I haven't really been in the kitchen in my science geek mode in quite awhile.  I needed to get in there and create something new.
Several people have asked where I get my recipes, where I come up with ideas, etc.  All the recipes I share here are my own, unless I state otherwise.  I have shared adapted recipes, and I state so when I shared those recipes.  Most of the time though I go through a process.  
First I think to myself....self....xyz sounds good.  Self says..."why yes...xyz does sound good, but let's not reinvent the wheel if we don't have to.  Let's do some recon."  We go to the cookbooks.  We go to the internet.  We go to our favorite spices, flavors and then.....we go to the science.  You really have to know how to use baking soda, baking powder, salt, etc.  Leavening agents are important in baking so...you have to either follow a recipe, or do a little science brush up before you start mixing.
That all sounds a little scary, but really, it's not.  If you find a recipe and think to yourself it sounds amazing minus the <insert spice you don't like here> then leave that spice out.  Substitute it with something you do like.  If it calls for lemon, and you think orange would be better, make the switch.  Citrus is citrus.  All you are looking for with the citrus is the acid.  In short, don't be afraid to experiment.  Science is all about experimenting and cooking is science.
Now, having said that....cooking and baking are also artistic and creative platforms as well.  When an artist paints, she leaves her imprint in her strokes.  She paints with a certain color palette that lets you know the art is hers.  So does a cook leave her mark in the spices she uses.  The love she imparts in her food.  The care she takes in creating something satisfying, hearty, decadent and soul warming.
Alright, enough food philosophy according to me. I have been craving something pumpkin.  I am not sure if it's just because I am desperately hoping Fall will arrive early or what.  It's been so hot here in FL.  Record breaking heat.  Record breaking in August.  THAT MEANS HOT!  I am really over summer.  In case you didn't catch that.  
Anymeltedfloridian, I decided to make a pumpkin cake recipe.  I did some recon, as described above.  I went to my pumpkin bread recipe for my spice mix that I think highlights pumpkin perfectly.  Then I did some science and math, and here's the end result.

Pumpkin Spice Cake

3 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 Tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

1/2 teaspoon ground allspice

¼  teaspoon ground cloves

1 cup granulated sugar

1 1/4 cups dark brown sugar (packed firmly)

1 cup peanut oil

1 Tablespoon grated lemon zest

4 extra large eggs

1 15oz can pumpkin

1 teaspoon pure vanilla extract

Icing:

2 cups Confection's sugar3 Tablespoons melted butter1 teaspoon pure vanilla extract1 teaspoon cinnamon3-4 Tablespoons whole milk
In a large mixing bowl whisk together granulated sugar, dark brown sugar and peanut oil. 
Whisk in eggs one at a time.  Stir in lemon zest and vanilla.
Add pumpkin and whisk until mixture is smooth and completely incorporated.  I stir and whisk this batter by hand.  
In another bowl combine flour, baking soda, baking powder and salt.  Stir in spices.  Make sure you stir the spices in well.  I use a fork to make sure there spices are well distributed to avoid spice clumps in your cake batter.
Stir the spiced flour mix into the wet bowl a little at a time until the batter is just incorporated.
Spray a bundt cake pan really well.  Make sure to get all the sides and the center sprayed so the cake will slide out of the pan with ease.
Pour the cake into the prepared bundt and make sure it is spread evenly around the pan.
Bake in a preheated 350 degree over for 45-50 minutes.
Allow the cake to cool for 15 minutes before turning out onto a cake plate.
Whisk the ingredients for icing together until smooth.  The icing should run through the tines of a fork but still have enough viscosity to cling a bit.
Pour icing over the cake.  It should run slowly down the sides.  Keep going around the cake until all icing has been used.

Well Smackers, this cake was an instant hit here at Casa di Romano.  The boys loved it!  I was pretty pleased myself!  
Now...it's your turn!  Link up a sweet dreamy recipe today!  Don't forget, everyone who shares a recipe can claim their +5 entries for the Gevalia giveaway that ends tomorrow night at midnight.  Make sure if you are sharing you get over to the giveaway and claim your entries.  Don't do it here, do it HERE.



 

Who's the Boss?

Is there a power struggle in your home?  Does Daddy wear the pants?  Is Mom the boss?  Do you share responsibilities equally?  Is one of you the disciplinarian while the other one the playmate or softy?

Well...here are Casa di Romano there is no balance.  We have a dictator in charge.  A tyrant.  We used to be a peaceful and free democracy.  But, a new boss of the world has come in and overthrown the government.

THIS....is the face of the most evil dictator to ever be in charge.

Just in case you all were wondering....her quest is WORLD DOMINATION!  Don't say I didn't warn you.  


Don't forget to enter my Gevalia giveaway!  It ends Friday at midnight!  Lots of entries up for grabs!

Share a Spoon Theme - Sweet Dreams

Share a Spoon Theme Time
"Sweet Treats"
Happy Saturday Smackers!  It's been quite sometime since we had a sweet theme.  I know some of you don't participate in the savory themes but you love to participate in baking!  I thought it was time to give you all a chance to share your confections too!
I guess I am in sweet treats mode anyway.  I made cupcakes for Mini-Me's birthday party last weekend and I made a cake w/cupcakes for a friend as well.  I could have eaten the butter cream frosting with a spoon and been happy!  It was so yummy!

I used black, white and orange fondant to make the penguins.  The cake and cupcakes are covered with a butter cream frosting.  The snow is also butter cream.  I also dusted the blue frosting with a pearl powder so that it glistened like snow.  The little girl this cake was for was thrilled!  She loved the penguins!
So back to theme, this week anything sweet goes.  Cookies, cakes, cupcakes, pies, anything that tickles your fancy or satisfies your sweet tooth!  If you share a recipe this week you also get 5 entries for my Gevalia giveaway!  If you haven't entered yet, get over there and enter!!
See you Smackers on Thursday for sweet sweet treats!!

Gevalia 1853 Review and Giveaway

I am so excited to share this giveaway with all you Smackers!  Two of you are going to get a gift pack that includes a collector's tin, 1 box of Gevalia 1853 heritage Blend coffee and 1 pk of filters.

I am always thrilled when I get the opportunity to work with Gevalia.  Gevalia seeks out, blends and roasts some of the finest coffee anywhere.  They are widely known for over 40 varieties of coffee and teas that arrive at your door via automatic delivery service for the ultimate at home coffee experience.  Gevalia is excited to share with you the limited 1853 Heritage Blend, a Gevalia exclusive which debuted a year ago.


The 1853 Heritage Blend is inspired by coffees procured over 150 years ago in Sweden by coffee Pioneer and Gevalia founder, Victor Theodore Engwall.  1853 is a medium roast of 100% Arabica blend with subtle flavor notes of caramel.  Roasted and blended in Gavle, Sweden this coffee blend celebrates Gevalia's rich history.  Available for a limited time, while supplies last you can purchase online here.


Caramel is one of my favorite flavors.  The subtle hint is wonderful in this blend but the smell is intoxicating while it's brewing.  There's nothing I love more than the smell of fresh coffee brewing, but add caramel?  OH MY!  I typically drink a bold dark roast, but this medium blend is a perfect breakfast accompaniment and a nice finish for after dinner coffee.


Now for the good part.  TWO.  Yes, two of you are going to get your very own collector's tin, a box of 1853 coffee and Gevalia filters.  I am going to give you multiple opportunities to get entries.

Mandatory Entry:  

You must visit Gevalia, come back and tell me what coffee or tea blend you would like to try.

Additional entries:


(Please leave a comment for each entry)

  

1 - Follow @Gevalia and @adrienzgirl on Twitter.

1 - Like Gevalia Coffee on Facebook

1 - Follow Think Tank Momma via GFC

5 - For each person who links a recipe for #ShareaSpoon this week.

5 - For each person who participates in #ShareaSpoon next week.

1 - For each person who leaves a theme they would like to see on #ShareaSpoon in the coming weeks.

This giveaway will run through midnight Eastern Time, Friday, August 12, 2011.  I will announce winners on Saturday when #ShareaSpoon Theme is announced.

*I did not receive compensation for this review.  All opinions are my own.  I was provided with a collector's tin, a box of Gevalia Heritage 1853 coffee and Gevalia filters for purposes of the review.

Share a Spoon - Breakfast

 

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Share a Spoon
"Breakfast"
FRENCH TOAST

Images via Google Images

French toast is my favorite thing ever.  It really is.  I love love love it!  I remember watching my mom make it when I was little and I would be so excited to eat it once she poured that syrupy goodness over the top of that yummy eggy toasty bread!  YUM-MMMMMMMYYYYYY!
I've tried french toast on just about every kind of bread trying to find the perfect canvas for the custard mix I have created for the ultimate french toast experience.  Many breads work.  For quite awhile I was convinced it was Texas toast.  However, I can't always find Texas Toast on the shelf when I am craving french toast.  So...one evening while shopping and preparing to make a big weekend breakfast I couldn't find any and as I was walking to the checkout right in front of the register was a basket full of fresh baked french bread.
It was fate.  I'm not kidding.  It was the perfect canvas.  Oh. Yes. It. Was!  My boys were in heaven the next morning.  I was called ROCKSTAR mom on more than one occasion.  There were high fives, the angels sang, the sky was lit up with fireworks, it was magical!  O.k., I might be exaggerating a little.  Maybe.  Let my over excitement help you understand how perfect this french toast is though!
The following recipe will make two loaves of french bread.  I usually have several slices left over.  I freeze them.  Then when the kids want french toast a couple of days later they warm them in the toaster.  It's perfect!
French Toast
2 loaves french bread cut into 1/2 in slices8 extra large eggs1 cup heavy whipping cream1/2 cup whole milk1/2 cup sugar1 teaspoon pure vanilla extract1 teaspoon cinnamon1 teaspoon freshly grated nutmeg
In a large bowl whisk together eggs, milk, vanilla and cream.  Make sure the eggs are all incorporated into the milk and cream.
Mix in sugar, cinnamon and nutmeg.  Whisk until sugar is completely dissolved and the spices are well distributed.
Soak slices of french bread a couple at a time.
Heat a griddle or non-stick pan to medium high heat.  I use an electric griddle at 350 degrees.  I use a little butter on the griddle, but you can certainly substitute cooking spray.
Cook for a few minutes on each side, flipping occasionally until toast is browned well on each side.  Don't cook on super sonic heat or the custard will still be gooey.  
Top toast with a little butter, dust with powdered sugar and good maple syrup.
Voila!
I'm told this toast is fabulous with fruit, I just don't like fruit on mine.
Alright Smackers, that's my favorite breakfast!  Now it's your turn.  What's your favorite breakfast??

Share a Spoon Theme - Breakfast

 

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Share a Spoon Theme
I know I am really late posting theme this week Smackers!  Gimme a break, I was busy and then I haven't felt well for the last couple of days.  Anyexcuses, I have had a couple of requests now for BREAKFAST.  I think it's been long enough since we did a breakfast theme that it's cool to dust this theme off and get some new fun recipes for starting the day off right.
Of course, here at my house, we eat breakfast anytime of the day so...there's that.  I mean seriously?  Is there really such a thing as a bad time for bacon?  Yeah....not in my opinion.
So....even though you are getting late notice, link up this week with your favorite fun breakfast ideas!   I have a fun giveaway and review going up on Thursday as well.  Everyone who participates in Share a Spoon will get some extra entries!!

Share a Spoon - Quick and Easy

 

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Share a Spoon
"Quick and EASY"

This week's theme is quick and easy which I think everyone needs.  I know many people think it's easier to just open a box  meal and throw it in the microwave, but what is even in those?  Yuck.  I don't know, and I don't want to know either.  I am not a fan of prepackaged, preprepared, full of God only knows what kind of preservatives and mystery ingredients meals. 
We do lots of salads here at Casa di Romano for summer quick meals.  All the fresh vegetables in the summertime?  HECK YEAH!  We also do sandwiches once a week or so.  We make subs and throw a bunch of those fresh veggies on them!  Yum!  What goes great with both of those?  Soup!  
Even though it's hot outside, and I mean HOT, we still eat soups in the summer.  We absolutely love soup.  It's one of the ways I get my picky boys to eat their vegetables without complaining about them.  They'll eat them raw in salad and on the sandwiches no problem, but cook them and serve them as a side?  Forget it.
I thought I would share one of my quick soups with you this week.  It very satisfying and easy peasy!
Taco Soup
1.3 lbs ground beef1 packet Taco Seasoning1 packet Buttermilk Ranch dressing powder1 onion diced1 15oz can corn drained1 can Ro-Tel tomatoes1 15oz can diced tomatoes1 can Bush's light red kidney beans1 can Bush's Cannellini beans1 28oz canned of whole tomatoes in sauce
In a large soup pot with a bit of olive oil saute diced onion until softened. 
Add ground beef and brown.  
Stir in taco seasoning and buttermilk ranch packet.
Add drained corn and the beans with their juices.
Stir in Ro-Tel and the diced tomatoes.
Add the whole tomatoes and squish them in your hands to break them up.
Stir the soup and cook over medium low heat for 15-20 minutes.
Serve topped with cheese or your favorite taco toppings.

That's it.  This soup saves really well and it just gets better with time!