Pumpkin Patch 2012

Our annual pumpkin patch trip was cut a bit short (more on that later) as we were running short on time with the rental car and we picked a patch that was much larger and more extreme than we initially thought (Martha Stewart is a regular). It was also in Amish Country; nothing like being at a four-way stop with three horse-drawn carriages. 

We went to 200 Acres in Arthur, Illinois about four hours outside Chicago. It is so nice to get out of the city, even if for a few hours to take in the beautiful fall weather.

 

When we got home there was a little fall treat waiting for me. I love Moonstruck so much; their fall chocolates are so fun. Ian is the best. 

Back In the Saddle

After months of a baked good-free summer, I tested the water with a fall favorite. You may recognize this cake from last year, but it is so good the recipe should be repeated.

 

 

The recipe comes from Sur la Table's, 'Art & Soul of Baking:'
Pumpkin Spice Cake

• 1 stick (4 ounces) unsalted butter, softened (65° to 68°F)
• 1½ cups (12 ounces) firmly packed light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (8 ounces) canned pumpkin puree (not spiced pumpkin pie filling)
• 2 cups (7 ounces) sifted cake flour
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¹⁄8 teaspoon ground cloves
• ½ cup (4 ounces) buttermilk, at room temperature

Mix the butter and brown sugar on medium-high speed for 4-5 minutes. Add eggs and vanilla and pumpkin puree. Mix all dry ingredients and add into the pumpkin mix first then add the buttermilk and end with the flour mixture. Bake at 350 degrees for 35-40 minutes. 

I cut the cream cheese maple frosting and instead opted for a simple glaze. No final pictures of the cake as we were in a rush for dinner with friends. The host made a spectacular cannellini bean and kale soup that was a showstopper.  

This Happened

I married the most wonderful man in the world on September 15, 2012 in my parents' backyard. It was a perfect Seattle day and all was exactly as it should be. Photos are from the lovely and talented Diana Rothery Photography.

Spring/Summer in Review

The past few months have been a blur. I have loved everything about this summer, so much so that I neglected the blog for weeks and weeks. It has been quite a spectacular spring and summer and here they are condensed down into a handful of pictures. 

Celebrating the end of 2L. 

Many trips to Big Star's patio and Dana's roof.

 

 Sadie's (my) bachelorette party in beautiful Walla Walla.

 

All-consuming wedding planning happened for months: 

 

Hunting for stamps on Etsy.

 

 

Wedding license!

Ian does Seattle! 

Summer weddings in suspenders!

Happy Birthday, Robb!

My best friend of all time celebrated a significant birthday (rhymes with flirty) and I can only wish I was there to celebrate for the entire month. Here is to another XX years! Love you, Robbie! I dug up some gems you are sure to hate. 

 

Monday Night Spicy

I  recently became obsessed with this recipe, so I thought it a good idea to share. Can't remember where I found it online, but it is a quick and simple weeknight meal. So simple it will blow your mind.

Spicy Peanut Chicken Salad, serves 6

• 1 cup julienne red and yellow pepper
• 1 cup shredded or julienne carrots
• 1 cup shredded zucchini
• 1/2 cup finely chopped broccoli
• 1/2 cup chopped green onions
• 1 cup chopped or shredded cooked chicken breast
• 8 oz. cooked whole wheat spaghetti

Dressing:

• 5 tablespoons soy sauce
• 2 tablespoons water
• 2 tablespoons almond butter
• 2 tablespoons sesame oil
• 1 tablespoon vinegar
• 1 tablespoon fresh ginger
• 1/2 tablespoon honey
• 1 clove garlic
• 1 teaspoon sugar
• 1 to 2 minced small jalapeno(s)
• 1/3 cup peanuts for a garnish on top - I could take or leave this

1. Combine first seven ingredients in a large bowl.
2. Puree all remaining ingredients (except peanuts) in a food processor until smooth and creamy.  Add peanuts last and process until just finely chopped.  Pour over salad and toss well.
3. Top individual servings with fresh basil and cilantro!

Spring is here!

Spring has arrived, and while the winter was completely underwhelming and mild, it still feels good to see all the trees blossoming and the flowers burgeoning. I missed the second anniversary of Berger Bakes on March 14th, but I am glad she is still a kickin'. We are nearing another major life event in September and the countdown is on. Five months! More on that to come. 

For now, we will focus on Passover. We were invited to Passover this year (a first for me) and I was instructed to bring dessert [read: baking without flour]. The idea of baking for this special event didn't phase me until about three hours before we were supposed to leave; sorry Ian. I managed to get it together and whip up an espresso truffle torte from a book called,  "A Treasury of Jewish Holiday Baking." This was gifted to me by my soon-to-be in-laws, and I was so glad to have it on hand. The recipe is incredibly rich and indulgent - is there another kind? Looking back I would have given myself much more time to bake it. The torte rises using mostly eggs and while it baked for the full amount of time, it was still jiggly and a little underdone. I was terrified I was serving raw eggs to the group - Seder fail. As it turned out, the edge pieces were cooked perfectly, so those were served and happily eaten (yay!).

16 ounces of chocolate cut into large chunks and added into the mixture above of butter and coffee. What a tasty little pot of goodness.

And voila, here was the final product. With such a large group we cut it into tiny slivers, but with how decadent it was a little went a long way. 

All in all, baking without flour is no easy task, but I would love to give this another go when I have more time and I am not frantically running around the kitchen. This gives me another year to test some recipes before the next Passover baking endeavor of 2013.