Pumpkin Chocolate Chip Bundt Cake

I bought myself a little present a few weeks ago. Of course I researched, because I do that even for a small purchase. Prior to this year, I used a bundt cake pan once. The pan we have was handed down to us. It gets the job done, as you’ve seen if you follow along, but the ring is wide and the cook space is narrow. It doesn’t result in super pretty cakes.

Ta da!! New bundt cake pan (oiled for impending cake mix in this picture). It’s a much heavier duty piece of kitchen equipment.

While the youngest was still home on break, we did some baking together, WHICH I LOVED!! We decided to take the bundt pan for a spin with a modified Pumpkin Chocolate Chip Bundt Cake from Sally’s Baking Addiction. We subbed applesauce in for half the oil, reduced the granulated sugar by 1/2 cup and added some honey, and split the flour 1 cup wheat and the rest, white.

Looked pretty in the pan when we took it out of the oven.

The youngest wanted to sub in cream cheese icing. We again based it on a recipe from Sally and modified. We used half the butter, then taste tested after each half cup of confectioners sugar. After 1 1/2 cups of sugar, it was perfect!

I’m sure I should have evened up the bottom before turning the cake out, or somehow smooth the batter better. I had no idea how to spread the icing on the cake so it would be pretty. We all ended up spreading more icing on our pieces, so I also should have just put more on to begin with, but it really did turn out fine.

Very, very yummy!!

Here’s a bonus pic of Fargo and the youngest, which you may have seen on Instagram, and is one of my all time favorites.I’m learning about color adjustments, as you can probably tell.

Can you tell which of the pictures in this post were taken with the fancy camera? I’m having a lot of fun with it. I love the bigger lens that came with the deal. I’ve taken tons of bird, Fargo and landscape pictures.

 

Pickles

Cucumbers are a garden staple for us. We have been growing the Middle Eastern Zagross variety from Fedco Seeds for years. Last year, friends gave us a few pickling cucumber plants, and they produced well enough that we decided we ought to try pickling.

Do you have any idea how many pickling processes and recipes are out there? Even if you narrow it down to dill only? A FREAKING TON!!! We decided to try both refrigerator pickles and canned pickles.

Refrigerator pickles are certainly easier, given that there’s no boiling water/canning bath involved. They were tasty, but not our favorite.

A few weeks later, we went for the big process of canning pickles. We went with the Rodale recipe.

I have to say, that one of the more difficult parts was fitting cucumber slices of all shapes and sizes into the hot jars in a rapid manor.

We had enough dill from our garden to use in all of the jars. I love dill and I think it’s beautiful.

Unfortunately, we had a first batch mishap. Not sure if it was a jar defect, or if we didn’t work fast enough and the jar was too cold going in, or if it was something else, but ooops…

Luckily, it was only one jar, and that was our only loss.

We will be adding these to the annual canning list, for sure. I think they’re just a tad on the salty side, but everyone else who has tried them, gave us thumbs up.

Keeping Busy

I’ve been keeping busy the past few weeks. Still cleaning out the house, trying some new hobbies, continuing with some old ones, prepping for the kids to come home (they’re here…YAYAYAYAYAY!!!!!!!). I’m going to savor the days with the family and then I’ll be ready to kick 2017 out the door.

I’ve been busy in the kitchen…

I’ve been busy with a secret new hobby project (I used a mitre saw and a drill!)…

Fargo helped me make beds for the kids….

And I’ve been playing with the fancy camera some more (post of pictures forthcoming)…

Now that it seems both kids will be staying on the West Coast for a while, I’ve been doing some deeper empty nest reflecting. I may try to share some of those thoughts, though I haven’t decided yet. This has mostly been a more lighthearted blog and I need to decide where to go with this in the new year.

Thank you to those who have continued to follow along with me on this journey!

 

In Between the All Consuming Clean Out

The all consuming cleaning out continues. I’m trying to attack every inch of the house and remove everything that has not been used in the last 10+ years or has no sentimental/material value. This has resulted in many piles. Fargo may be concerned about the status of the house.

The air hockey table is gone to make room for a craft table. It went to a good home where youngsters will hopefully have lots of fun playing. The craft table is downstairs, but since I have everything pulled out of the closet below the basement steps, the furniture has not yet been re-arranged.

We did manage to move my in-laws’ jelly cupboard into the dining room and it is absolutely perfect. I think they would be proud of what we are filling it with.

I added a new recipe to to my baking toolbox, and it’s so yummy that I made a 4th batch this morning. Favorite Pumpkin Muffins by Pinch of Yum are easy to make in the morning. Warm muffins for breakfast pretty much ROCK!!

All of the ingredients go in the food processor or blender (which is on the max end of what my ancient work horse of a unit can tolerate).

I didn’t put chocolate chips in the batter because I thought that might put the machine over the edge, so just added them to the top at the end.

Unfortunately, the first time, I forgot to spray the tin. It wasn’t a complete disaster, and I did get to eat about a half a muffin’s worth of bottoms that were attached to the tin. You can see the raggedy bottoms.

I remembered to spray the next three times. These are definitely worth trying if you like pumpkin muffins.

When I do sit down to cross stitch, or attempt my (as yet to be identified) crochet project. Fargo has been extra good about keeping me company. He is an exceptional hip warmer.

Look at that lower lip!! I just love that lip!

 

 

 

It’s That Pumpkin Time of Year!

Fall happens to be my favorite time of year. Amongst all of the stress and emotions, I have tried really hard to stop and breathe and look at the colors, even though they were fairly muted this year. These are cell phone pics. I did get the new camera about 2 weeks ago, and I’ve been reading the manual, but haven’t gotten the guts up to use it yet.

We even got some pumpkins and mums and attempted to decorate.

I hadn’t really had a chance to do too much pumpkin baking, but made time last week to try something new. Sally’s Baking Addiction Pumpkin Cream Cheese Bundt Cake was the winner.

Unfortunately, we didn’t grow any type of pumpkins or pumpkin-like baking squash this year, so had to settle for canned. It is what it is. Here are just a few pics.

I have a pretty narrow bundt pan with a wide circumference, so I knew it wouldn’t turn out quite the same as Sally’s.

I should have thought to cut some of the pointier peaks off because once I turned it upside down and cut individual pieces, they toppled over. Next time.

So so soooooooo good!!!!

It really has continued to be unusual times in our household. We have been trying so hard to catch up. I have been trying hard to get back to moving the body, though it’s in the form of walking, and only a mile or two at a time. In the few moments when I do stop and relax, I sometimes have company.

Sauerkraut

It was about a year ago that a friend and I got to talking about sauerkraut, of all things. She had made some and then was nice enough to bring a jar in for me. It was awesome! Being the wild and crazy empty nester that I am, I decided right then that I wanted to add cabbage to our garden this year, specifically to make sauerkraut. Hubby was totally on board.

I opted for Gunma from Fedco Seeds after reading all of the descriptions. The resulting cabbages were HUGE!!! We had four of these suckers!

My friend loaned us her Ball Canning book when it was time to shred. Sounded pretty simple, but it was a LOT of shredding.

As I shredded each batch, hubby salted it. I guess I didn’t realize that sauerkraut is simply cabbage and salt left on its own to do its thing.

There are quite a few ways to ferment the cabbage into sauerkraut, we opted for jars. Thanks to my friend, Beth, who gave me many jars of grain to grind, there were a few large ones in the house. Hubby smashed the cabbage down into the jars while I still continued to shred.

Once we filled four jars, we used cheesecloth to cover the cabbage and sewing weights in sandwich bags to hold the cheesecloth down.

 

Time to stink up the house! Every few days we removed the scum that formed, but otherwise, it was low maintenance. Fast forward to five weeks later. We used the smaller three jars this morning for the first batch of canning. We need to get some more small jars in order to do the rest.

We tried the “raw” sauerkraut, but it definitely has a different taste, neither of us was super excited about it. We again followed the directions from the Ball Canning book and cooked the cabbage until simmering.

Ta-da! And I can tell you, as we dropped sauerkraut everywhere and ate the dropped blops trying to get it into the smaller jars, that it is crazy delicious.

As soon as we have time, we’ll do the rest. It will be interesting to see if a few days more of fermentation makes any difference in the taste. It’s definitely going to be an every year thing!

Special note: As an early anniversary/holiday gift, we picked out a fancy camera for beginners. Hopefully it will improve the pictures on the blog…once I actually learn to use it.

 

The Lost Summer

Back in mid July, I started drafting a blog post entitled, “Walking is Our New Running.” Hubby is no longer able to run so we were trying to embrace walking together. We had been doing pretty well the previous few weeks, walking 4-5 mornings/week, seeing pretty sunrises. I was going to include pics of the pretty sunrises and scenery in the post, like this:

Hubby’s body even managed a 4 miler, which was our last real walk. In the third week of July, we said goodbye to our Summer.

Who here has ever heard of Babesiosis? It’s a tick borne parasite. Only a very small number of you? I hadn’t heard of it either, until my dad contracted it. Here is some information:

https://www.cdc.gov/parasites/babesiosis/index.html

From the “Disease” page, some important information that pertains to my dad is that Babesiosis can be a severe, life threatening disease if you do not have a spleen. My dad does not have a spleen and he became critically ill. We are pretty certain that if his family doctor (whom I called and thanked), did not immediately think to have his blood tested for this parasite, my dad would not still be with us. It’s been a months long recovery, and his red blood cells are still being monitored.

I share this, in more detail than the happenings in the rest of our lost summer, as a heads up, a plea, to be vigilant about checking yourself and your pets for ticks. My parents are not outdoorsy. The chances of them getting a tick bite are very slim, let alone my dad getting a tick bite from a tick with babesia. All of the doctors and researchers are saying that Lyme disease and other tick borne diseases are on the rise. Please don’t take any chances.

At this point, let’s just say that the bad news Summer continued. We lost both of my in-laws, 10 days apart, and learned that a close family member has terminal cancer.

It’s been hard on the girls, and on us, that they’re so far away. With the eldest no longer in college, she moved further from campus. The girls don’t see each other as often, so when they sent us a picture together, it helped our hearts.

The pergola and pergola space got finished, but we haven’t had been able to really make use of it (pergola post to follow later).

It’s been hard to give Fargo The Terrible the time he deserves. He did his best to hang in there (always more Fargo pics to follow later).

It’s been hard to do anything in the house beyond the basic dishes/laundry. (I can’t bring myself to share a pic of the messy house to illustrate). As you may have noticed, there have been no blog posts for a long time. It’s been hard to find the energy to do more than the bare minimum. We are lucky to have friends/neighbors who made us food. THANK YOU, you know who you are!! It has been hard keeping up with the garden produce, and a few things did end up going to waste.

We randomly had enough hours and energy, at the same time, to be productive. We are attempting to make sauerkraut, which is currently smelling up the closet in which it resides (sauerkraut post to follow later).

We got one batch of peppers canned. We are calling these (and any batch of cheesy roasted peppers we make) Pepper Roulette this year. Every once in a while, there’s a HOT one in the mix and it can be from any of the three varieties.

We made a first go at pickles (pickle post to follow later).

And we just got the sweet potatoes harvested last weekend. They are smaller and many are unusually shaped, but hopefully they are yummy.

A more positive and productive Fall is welcome.

(Not Actually) Gluten Free Berry Crisp

As I type this, there is a 4th rendition of this recipe in the oven. I originally found it in an attempt to make a gluten free dessert for company. Although it was delicious and I used GF flour, I failed because I thought rolled oats were inherently GF, and they’re not. In order to be gluten free, (if I’m correctly remembering what our company said) the oats need to be certified not to have been grown where wheat/etc. was grown for at least 3 years and processed where wheat/etc. are not processed. Luckily, he was happy to have vanilla ice cream instead.

Each time I’ve made this, I’ve (of course) tweaked it some. The best tweak has been to use 4 cups of berries vs 3. How can more berries NOT be better!?! I’ve used blueberries and black raspberries every time, but different ratios. I think I like it best with about 3 cups of blueberries and 1 cup of black raspberries. This picture is from the first time I made it and it’s about a 50/50 mix.

I followed the rest of the recipe pretty exact. Maybe it’s so good because of the 1/2 cup of butter?

One of the things I like about this recipe is that it has you put half of the “crisp” on the bottom and then bake just the bottom for 5 minutes. It’s pretty fun to have the berries surrounded by crisp.

The version in the oven right now is almost all black raspberries. We used 10 cups of blueberries to make some possibly burnt jam (more on that later), so we’ll see how the mostly black raspberry crisp comes out.

Berry-Cherry-Palooza!!

This has been my life the past two weeks!

Resulting in 24 jars of

4 Quart bags of frozen strawberries and multiple

Hubby’s first go at homemade crust was a home run

Meanwhile, first big year for this guy

I spent many hours pitting (which is a pretty good excuse to watch Netflix/TV)

So we could have

Between strawberry and sour cherry, I think we ended up with 6 pies. I froze 4 cups of cherries, and there are more staring me in the face right now. Also…I noticed some black raspberries ripening…

Panzanella, Potatoes and (a) Porch Step

It was a busy week, but there is some fun stuff to share. We took the new grill on its maiden voyage, moving it from the garage to the patio and then testing it out.

In case anyone is wondering, far left is for searing, next is a gas grill, next is a charcoal grill, and last is a smoker. This is one large monster of a grill. Happy birthday/early Father’s Day to the hubster.

We used the grill to cook ingredients to try a Smitten Kitchen recipe, Grilled Pepper and Torn Mozzarella Panzanella. I mostly followed the recipe, though I used balsamic vinegar instead of sherry vinegar, I didn’t peel off the pepper skins, and I added a few kalamata olive pieces. We put our finished product on a bed of lettuce and let me tell you, it was so good that there were NO leftovers. A friend mentioned that she had never made panzanella (which beat me because I had never heard of it) because she thought the bread would be soggy. This bread was not at all soggy after being grilled. I predict this will be a summer staple.

As for potatoes, a quick check in on the sweet potato slips that, so far, look pretty good.

Other than replacing two tomato plants, we always keep a few extra til we’re sure, the rest of the garden seems to be hanging in as well.

The patio step project is on the list because both of the steps leading from the back of our house are rotting. Here is a picture of the right side step.

Here is the left side, pulled away from the house. Gross. We don’t even use that step and the wood is disintegrating at the meeting point.

So, hubby spent a good bit of time designing new steps, keeping in mind the pergola that is going up (SOON I HOPE!!!). The original design had two steps on each side, one step on the same level as the house. After building the bottom step, we are going to wait a while and see if we think we need two, as we like the way one looks. I do think, however, that we might have made it a board width smaller if we anticipated only doing a single step. It’s a large step.

Maybe we should call it a steck? It’s almost a combination of a step and a deck. Bottom line though, it’s a vast improvement over what was there and hubby did a pretty great job.