A wedding day is a beautiful thing. So glad to have been a part of this beautiful fall wedding.
Congratulations to the bride and groom! Wishing you many years of love and happiness.
Archives for November 2015
Are you ready to spice up the holidays?
Have you ever wondered why spices come in such small containers? Although the larger containers may be a better value, unless you do a great deal of cooking – and use a lot of spice, you will be throwing your money away! That’s because ground spices are at their best and most potent flavor only for about 6 months after being opened. [Continue Reading …]
Sauteed Spinach with Garlic and Lemon
Sauteed Spinach with Garlic and Butter
Fresh baby spinach, garlic, butter, lemon juice - what could be better?
Ingredients
- 2 lbs fresh baby spinach
- 2 tablespoons olive oil
- 1- 2 tablespoons chopped garlic about 5 cloves
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon butter
- fresh lemon
Instructions
- Wash the spinach well in cold water to remove any sand or grit.
- Spin it dry in a salad spinner, or let air drain until nearly dry. Leaving a little water on the leaves is fine.
- In a very large pot, heat the olive oil and sauté the garlic over medium heat for about 1 minute. Make sure that the garlic does not brown.
- Add the spinach, the salt, and pepper to the pot, tossing to coat the leaves with the oil.
- Cover the pot and let it steam for a couple of minutes - but not too long - you don't want it to lose it's deep green color.
- Uncover the pot, turn the heat up and cook the spinach for another minute or so, stirring until all the spinach is wilted.
- Remove from heat. Using tongs or a slotted spoon, remove the spinach to a serving dish. Top with butter, a little fresh lemon juice and a pinch of kosher salt.
Notes
This much fresh spinach may look like a lot - but spinach cooks down tremendously. Use a very bit pot.
You can cut the recipe in half if you desire.
The Perfect Pumpkin Bar
This is the perfect pumpkin bar.
The recipe is simple and the results are great every time. With all of the winter squash around here, we use homemade pumpkin puree – but of course you can use a 15-oz can of pumpkin puree instead.
Pumpkin Bars with Cream Cheese Frosting
These bars are very simple and simply delicious.
Ingredients
For the Bars
- 4 eggs
- 2 cups granulated sugar
- 1 cup oil (try coconut oil for a wonderful treat)
- 2 cups pumpkin puree ( or 1-15 ounce can of pumpkin puree)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon salt
For the Cream Cheese Frosting
- 2 8-ounce packages cream cheese softened
- 1/2 cup butter softened
- 1 teaspoon vanilla
- 2 cups confectioners' sugar
- pinch kosher salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a large jelly roll pan with cooking spray.
- Combine the flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Stir to mix well. Set aside.
- In a large bowl, beat the eggs with an electric mixer until foamy.
- Add the granulated sugar, oil, and pumpkin, beating on medium speed until incorporated, about 2 minutes.
- Add the flour mixture to egg mixture , beating on low speed until just combined, - about 1 minute.
- Pour the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes.
- Cool completely before frosting with cream cheese frosting.
For the Frosting
- Using an electric mixer, beat the cream cheese, butter, and vanilla together in a bowl until light and creamy.
- Gradually add the powdered sugar, beating until combineid and fluffy.
- Spread frosting evenly over the cooled pumpkin cake.
Notes
If not being eaten right away, these bars are best kept in the refrigerator.
Enjoy,
Kathy
