Pepper Paints

Perfect Pumpkin Cake

This is a perfectly moist, perfectly spiced (not too much) pumpkin cake.Perfect for Halloween or Thanksgiving or breakfast for those who can’t wait until then!

350 degrees

12 x 18 would work  I used a Bundt pan–greased and floured

Beat:

1 1/4 cups oil

2 cups brown sugar

Add:

1 teaspoon vanilla

2 cups canned pumpkin (or one 15 oz can)

4 eggs–beat in 1 at a time

Gradually beat in:

2 cups flour

3 teaspoons baking powder

2 teaspoons baking soda

1/4 teaspoon salt

2 teaspoons ground cinnamon

Bake 30 minutes or longer for Bundt pan

When cool can be frosted or left as is. I whipped up a cream cheese frosting that I could eat all by itself by the bowl full!! I tinted it orange for a festive touch!

Thursday’s Recipe … Overnight Coffee Cake

Years ago I followed a “large family blog”. Not that my family is all that large but she posted hints and tips and recipes. I used to half this recipe but with 2 working teen aged boys in my home these days–plus a zillion friends that seem to be here eating several days a week, a double recipe worked out just fine.

The Hoover at work!

Luckily there was still this pan full for the rest of us!

Overnight Coffee Cake

Beat the following until fluffy–

4 eggs, 2 cups sugar, 1 1/2 cups coconut oil, 2 t vanilla  (I used 1/2 coconut oil and 1/2 butter)

Mix with a whisk–

6 cups pastry flour, 8 t baking powder, 2 t salt  ( I also added cinnamon)

Add dry alternately with 2 cups of milk or buttermilk (I used plain yogurt)

Pour into 2 oiled 9x 13 pans  (I used 1 9x 13 and 1 deep dish pie pan)

Lay fruit on top ( I used a  frozen berry mixture)

Topping– 1 1/2 c sugar, 1 1/3 c flour, 2t cinnamon, cut in enough butter to make it crumbly)

Put in fridge overnight

Bake 350 for 40 minutes

Apple Pie Playdough

Did you know that your sense of smell is supposed to be your strongest memory? Brut reminds me of my Dad, the smell of a fire outside reminds me of camping. I love the scents of different seasons. As soon as I smell a  coconut or Tropical combo I am immediately taken to summer and scents of sun tan lotion and the smell of pine reminds me of Christmas. The smells of Fall are strong…. apple, cinnamon, pumpkin. These smells are comforting to me and give me a warm, homey feeling.

We made a couple batches of seasonal playdough. Spiked with the scents of Autumn…Apple Cinnamon and Vanilla

Autumn Scented Playdough

1 cup flour
1 cup water
1 tablespoon oil
1 tablespoon powdered alum
1/2 cup salt
2 tablespoons vanilla
food coloring

Mix all dry ingredients. Add oil and water and food coloring. Cook over medium heat, stirring constantly until reaching the consistency of mashed potatoes. Remove from heat add the vanilla.  Knead the playdough.

For the apple cinnamon batch of playdough we added red food coloring and cinnamon and cloves.

For the vanilla batch we added a few drops of yellow food coloring.

Keep this in a covered container in the fridge.

Thursday’s Recipe …. Roasted Chickpeas-Now That’s a Healthy Snack!

I cooked up a pot of dry chickpeas and let them cool. I drained them well and even dried them off some. In a large bowl I mixed the chickpeas with some coconut oil, salt and pepper–lots of salt and pepper!

I turned the oven up to 450 and spread the seasoned chickpeas in a single layer onto a cookie sheet.

I roasted them for a long time–stirring them up occasionally. Kind of like making pumpkin seeds–they are wet and take a long time to dry and then roast. You can decide how dry or crunchy you like them. I took them out and tried them but thought they were just dry and not too crunchy. So I put them back in for a little while longer.

Just right! I think these will be a perfect snack for a long car ride!! These definitely need to be accompanied by a nice cold drink!

I am thinking of trying some different seasonings next time—with onions and garlic powder or hot and spicy spike or fresh herbs or even a little cinnamon and sugar…so many possibilities!

Thursday’s Recipe …. Double Chocolate Zucchini Cake

Here is yet another recipe for summer’s zucchini bounty! This is a super light and moist cake. Forgive the poor photo–I barely had the chance to take a picture they ate the cake so fast!

3/4 cup oil

1 1/4 cups sugar

2 eggs

1 t vanilla

2 cups grated zucchini (or more )

1/2 cup sour milk or buttermilk (I used some of my homemade yogurt)

3 T cocoa powder

1/2 t baking powder

1 t baking soda

1/2 t cinnamon

1/2 t cloves

2 1/2 cups of flour

as many chocolate chips as you want

I also I have been known to add some cayenne pepper to this chocolaty cake! Goes great with the other spices and chocolate.

Heat the oven to 350  Grease a 9×13 pan  Mix all ingredients and bake 30-35 minutes

Happy National Pretzel Day!!

April 26 is National Pretzel Day—who knew there was such a holiday?!

So in honor of National Pretzel Day here is a blast from the past (May 2008!)

Homemade Soft Pretzels

We followed a recipe that promised Aunt Annie’s Pretzels-like from the mall.  They weren’t exactly Aunt Annie’s but not too bad either.  I used white whole wheat flour for ours-white flour definitely would have been better.  Ours were really heavy.  And as far s the amount this recipe makes-unless you are feeding an army cut this recipe in half as this makes at least a dozen pretzels and they don’t save well.

Aunt Annie’s Soft Pretzel Recipe

In a large bowl combine 1 1/2 tsp live active yeast with 1 1/2 cups 110 degree water, 1/2 teaspoon brown sugar and dash of salt.  Let sit 5 minutes

Add 4 cups flour mix well and knead for 5 minutes

Put in greased bowl and cover with damp towel and let sit 1 hour in a warm place.

Divide into 8 to 12 pieces -we divided into 16 pieces-and they were still pretty thick.

Roll into rope and shape , dip into 1/4 cup warm water that has 1 tablespoon baking soda mixed in.

Bake at 500 degrees for 8 minutes

Brush liberally with melted butter and sprinkle with kosher salt or 2 tablespoons mixed with melted butter and sprinkled with cinnamon sugar or parmesan cheese and garlic salt and serve with marinara sauce.

Mmmmmmmm!

Thursday’s Recipe ….. Chai Tea

I love Indian food. Like really love it!! And I love chai tea. I have tried several kinds at several different places. My favorite at home is celestial seasonings decaf chai and my favorite out at a coffee shop is at Global Gallery where they grind their own spices. Mmm it’s really spicy.

Today has been a rainy chilly day here in Columbus — a perfect day for tea.

I have two Indian cookbooks checked out of the library right now that are fantastic!

INDIAN HOME COOKING by Suvir Saran and  Stephanie Lyness and INDIA WITH PASSION by Manju Malhi  The chai recipe came from the latter.

chai ka masala     spiced tea

3-4   1 1/8 inch cinnamon sticks or cassia bark

6 cloves

4 black peppercorns

6 green carmamoms  seeds only

1 black cardamom, seeds only (optional)

1 tsp fennel seeds

1 tsp ground ginger

Dry roast all but ginger for 2 minutes

Cool  Add ginger and grind to a fine powder

cool completely and store in airtight container in dark place up to 6 months

add a pinch when brewing tea  1/4 tsp flavors 2 cups of tea

add to boiling water pot of tea and milk

I found my frother–it made all the difference