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Two Peas and Their Pod: November 2009

Monday, November 30, 2009

Apple Buttermilk Cake

We ended up celebrating Thanksgiving with the Dewey family. They always include us in their family events and treat us like we are part of the family. They are the best! We had a great time with everyone.

It was a last minute decision to go, so I had to create something easy to share. I made a salad with apples, dried cranberries, almonds, and feta. I also baked an apple buttermilk cake. I thought it would be a nice addition to all of the traditional holiday pies.

The cake has a buttery, buttermilk base and is topped with apple slices. I used Granny Smith and sprinkled them with cinnamon and brown sugar before baking. It gave the cake a nice sweet crust. The cake has a moist crumb and the apples are nice and tender. This is an easy cake to make and a scoop of vanilla ice cream makes it even better.

The holidays are here! If there are any specific holiday recipes you would like to see in December, just let me know. I am going to start my holiday baking this week. I can't wait!

If you didn't finish your shopping on Black Friday, check out my holiday gift idea post. I hope you find it helpful!

Apple Buttermilk Cake

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

Pinch of fresh nutmeg

1/2 stick unsalted butter, softened

2/3 cup plus 1 1/2 tablespoons sugar, divided

1/2 teaspoon pure vanilla extract

1 large egg

1/2 cup shaken buttermilk

1 large Granny Smith apple, peeled, and sliced

2 Tablespoons brown sugar

A little bit of extra cinnamon

Turbinado sugar (to sprinkle on top of cake)

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy. Beat in vanilla. Add egg and beat until combined.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

In a small bowl combine the apple slices with the brown sugar and extra cinnamon. Stir until apples are coated.

Spoon batter into cake pan, smoothing top. Place sliced apples evenly over top and sprinkle with turbinado sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, about 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. Serve with vanilla ice cream if you wish.

If you like this apple buttermilk cake, you might also like:

Plum Nectarine Buttermilk Cake from Two Peas and Their Pod

Salt-Kissed Buttermilk Cake from 101 Cookbooks

Strawberry Buttermilk Cake from Dishing Up Delights

Buttermilk Spice Cake w/Cream Cheese Frosting from One Perfect Bite

Peach Almond Cake from Two Peas and Their Pod

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Friday, November 27, 2009

Holiday Gift Ideas 2009

I hope everyone had a Happy Thanksgiving with lots of tasty food. We ended up going to our family friend's house. They didn't want us to be alone:) It was a very fun day and Josh got to enjoy some turkey:)

So who woke up super early to go shopping? Anyone? I am not a fan of the crowds and I really don't enjoy shopping so I chose to workout instead. I will be doing my shopping online this year.

Last year we posted our
favorite holiday gift items and everyone appreciated the suggestions, so our holiday gift list is back! Gaby, from What's Gaby Cooking?, has also put together a fabulous gift list. If you are not sure what to buy your loved ones this year, check out our suggestions! Most of them are cooking/food related because they make the best gifts in my opinion:)

Most of the items are in my Amazon store found on the left side of my blog. You don't have to fight any crowds for those deals:) I hope you find something you like! Happy Shopping!

1.The Pioneer Woman Cooks: Recipes from An Accidental Country Girl
This is the perfect gift for anyone and everyone! Not only are there tasty down home cooking recipes, but the photography and stories are wonderful! I attended Ree's
book signing in Utah, she is fabulous! I highly recommend this book!

2. Beater Blade for KitchenAid Mixer
I don't know why it took me so long to get a beater blade. My good blogging buddy,
Food Finery, kept telling me to order one. I finally did and it is amazing! I love that it scrapes the sides and the bottom of the bowl. This attachment is a must if you have a KitchenAid Mixer!

3. Julie & Julia
Looking for a fun movie to watch over the holidays? Julie & Julia is it! I really enjoyed this film, Meryl Streep does a fantastic job at playing Julia Child. Make sure you have some tasty snacks while watching this movie:)

4. Healthy Bread in Five Minutes a Day
I think you all know I am a huge fan of Zoe and Jeff's bread book,
Artisan Bread in Five Minutes a Day. If you don't have that one, go get it and buy their new book too! Both are wonderful!

5. Automatic Yogurt Maker
We started making our own
homemade yogurt this year and it is the best. It is tons cheaper and I love it! This yogurt maker makes the process a breeze!

6. Le Creuset Round French Oven
I don't have one of these, but I sure want one. This would be perfect for my soup creations:) I love the red one!

7. KitchenAid Pasta Roller Attachment
Homemade pasta is the best. It is cheap to make and so much better than the boxed stuff. This KA attachment makes it SO easy too! You can make
ravioli, fettucini, lasagna noodles, etc. We love this attachment!

8. Pizza Peel
We use our pizza peel a lot. It is great for making
homemade pizza and bread. A fun gift for any baker.

9. Vanilla Beans
I love giving and receiving vanilla beans. There is nothing better than fresh vanilla beans from the pod! These make great stocking stuffers:)

10. Food Scale
Every kitchen needs a food scale! I love that you can get these in different colors. A fun gift for all!

Don't forget to check out Gaby's list and our items from last year. We still love everything:)
Happy Holidays!!!


Wednesday, November 25, 2009

Spinach Salad with Oranges, Pomegranate, and Almonds

Tomorrow is the big day! Is everyone ready? I sure hope so. We are still without plans, but don't worry about us, we are excited to have a relaxing day. I am sure we will cook up something tasty, it just won't be the traditional feast.

If you need a last minute salad idea, I have a great one to share. I made this Spinach Salad with Oranges, Pomegranate, and Almonds for our
Thanksgiving meal and it went over really well. I bought a big tub of fresh spinach from Costco. I added orange slices, pomegranate arils, and almonds. For the dressing, I whisked together olive oil, POM juice, red wine vinegar, fresh orange juice, a little agave, salt, and pepper.

The salad was gorgeous! I love the color the pomegranate and orange slices add. The almonds provided a nice little crunch too. The dressing was light and added just enough sweetness to the mix. Wow your family and friends with this salad tomorrow!

If you are still looking for Thanksgiving recipes, here are a few of my favorites:
My dad's famous
Potato Rolls
Salad with Maple Mustard Dressing
Fresh Cranberry Sauce with Orange Zest
Roasted Sweet Potatoes, Yams, and Brussel Sprouts with Rosemary
Pumpkin Blondies
Apple Cinnamon Galette
Pumpkin Cake Roll

**And some good news-our blog was featured in the Salt Lake City Tribune today. Check out the article here! Thanks for mentioning us!**

Have a very happy and safe Thanksgiving!

Spinach Salad with Oranges, Pomegranate, and Almonds

(Printable Recipe)

Fresh spinach (I use the fresh spinach from Costco)
2 oranges, peeled and sliced
1 pomegranate, peeled and seeded

1/2 cup POM juice
1 T red wine vinegar
Juice of one orange
2 T agave nectar
1/4 cup extra virgin olive oil
Salt and pepper-to taste

1. Add fresh spinach to a large salad bowl. Add the oranges, pomegranate arils, and almonds.
2. To make the dressing-in a small bowl add the POM juice, vinegar, orange juice, and agave nectar. Whisk in the olive oil. Add salt and pepper to taste.
3. Toss the salad with the dressing and serve.

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Monday, November 23, 2009

Dorie's Corniest Corn Muffins

I only have to work three days this week. I love holidays:) Even though we don't have big Thanksgiving plans, I am still excited for some time off and football. Speaking of football, we saw The Blind Side over the weekend and we LOVED it. I highly recommend it!

I have been making a lot of soup lately. It always hits the spot on a cold day and unfortunately, Utah gets its fair share of cold days. Corn muffins are the perfect side to any bowl of steaming, hot soup or chili.

I made Dorie's Corniest Corn Muffins the other day and they were delicious. I love how easy they were to make. You can whip these up just as fast as a box of Jiffy mix and they are much better. I love the hearty chunks of corn and how moist and tender they are. I think they are best served warm with a drizzle of honey or a little homemade jam. Josh likes to dunk his in whatever soup we are having.

If you are afraid of yeast rolls, make these muffins for Thanksgiving this year. Your guests will appreciate a big basket of Dorie's corn muffins. I am sure of it!

Corniest Corn Muffins

Adapted from Baking From My Home To Yours by Dorie Greenspan

1 cup all-purpose flour
1 cup cornmeal
6 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tablespoons (1 1/2 ounces) unsalted butter, melted and cooled
3 tablespoons corn oil
2 eggs
1 cup corn kernels-I used frozen corn

Center a rack in the oven and preheat the oven to 400°F. Butter or spray the 12 muffin molds in a regular-size muffin tin, or fit the molds with paper muffin cups.

Working in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg. In a large glass measuring cup with a spout or in another bowl, whisk together the buttermilk, melted butter, oil, egg and yolk. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy and that’s just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin molds.

Slide the pan into the oven and bake 15 to 18 minutes, or until the tops are golden and a knife inserted into the center of the muffins comes out clean. Pull the pan from the oven and carefully lift each muffin out of its mold and onto a rack to cool.

Dorie's Storing Tips: Like all muffins, these are best eaten the day they are made. If you want to keep them, it’s best to wrap them airtight and pop them into the freezer, where they’ll keep for about a month; re-warm in a 300°F oven, if you’d like, or split them and toast them—do that and they’ll be that much more delicious with butter.

If you like these corn muffins, you might also like:
Spicy Corn Muffins from Two Peas and Their Pod
Skillet CornBread from Two Peas and Their Pod
Whole Wheat and Flax Cornbread Muffins from This Week for Dinner
Pumpkin Cornbread Muffins from Awake at the Whisk

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Friday, November 20, 2009

Apple Cinnamon Galette

Less than a week until Thanksgiving! Is everyone ready? I am because we have NO plans. We celebrated early this year, so I am thinking cereal and football..ha! I am sure we will make a tasty meal, but it won't be the traditional turkey feast.

I love pumpkin blondies, cake, muffins, cookies, etc. but I am not a pumpkin pie fan. If you have family members or friends that aren't pumpkin pie crazy, try this easy Apple Cinnamon Galette. The dough can be made 3 days in advance. Just keep it chilling in the refrigerator until you are ready to roll it out. The apple cinnamon filling is also easy to prepare.

A galette is a rustic dessert, so don't worry about it being perfect. Just roll out the dough, brush on a little bit of apple butter, add the apple filling and pinch up the sides. I brushed the dough with an egg wash so it would be nice and golden brown. Serve it warm with a big scoop of vanilla ice cream and your guests will be impressed!

This galette is the perfect, stress-free dessert to your holiday dessert table.If you want to serve a savory galette check out Gaby's balsamic onion galette. It looks amazing!

Apple Cinnamon Galette

(Printable Recipe)

1 cup unbleached all-purpose flour
1 Tablespoon sugar

1/4 teaspoon salt

Zest of ½ lemon

6 Tablespoons, unsalted butter, frozen, cut into 1/2″ pieces

3 1/2 tablespoons ice water

For the apple filling:

3 T apple butter
2 apples (I used Granny Smith), peeled, cored and sliced
Splash of fresh lemon juice

1 tablespoons sugar

1/2 tablespoon brown sugar
½ teaspoon cinnamon

Pinch of nutmeg-I used fresh

Turbinado Sugar
Egg, well beaten

To make the dough:
Add the flour, sugar, salt, and lemon zest to the bowl of a food processor. Pulse the ingredients until they are well combined. Take the butter out of the freezer and cut it into pieces. You want the butter to be very cold. Add the butter pieces to the flour mixture. Pulse a few times, just until you see pea sized chunks. Don't over mix. Slowly add the ice water through the top of the food processor. Pulse until the dough comes together. Again, you don't want to over mix the dough. Add a little bit of water at a time. Remove the dough from the food processor once it has just come together. On the counter, pat the dough into a disk. Wrap the dough in plastic wrap and refrigerate at least for 30 minutes before using. Dough can be made three days in advance.

To make the apple filling:
Combine the sliced apples, lemon juice, sugars, cinnamon, and nutmeg in a medium bowl. Stir until the apples are well coated. Set aside.

Take the dough out of the refrigerator and let it sit for about 10 minutes; so the dough is soft enough to roll out. Roll out the dough on a lightly floured mat or counter, into a 14″ circle, about 1/8″ thick. Try to dust off the excess flour with your hands or pastry brush. Carefully move the dough to a baking sheet that has been lined with parchment paper or a Silpat.

Preheat the oven to 350 degrees.

Brush the center of the tart with the apple butter, using a pastry brush. To fill the tart, overlap the sliced apples on top of the dough in a ring 2 inches from the edge and continue towards the center. To complete the tart, fold over the edges of the dough and pinch/press the edges down a little bit. It doesn’t have to look perfect, galettes are supposed to look rustic.

Sprinkle Turbinado sugar and a little bit of extra cinnamon sugar over the apples. Brush the egg wash over the edges and sprinkle them with turbinado sugar.

Bake the galette for 35-45 minutes, or until the apples are soft and have slightly browned edges. Try to rotate the tart every 15 minutes to to make sure the galette gets evenly browned.

When the tart is done baking, remove from the oven and slide it onto a cooling rack. Let it cool for 15-20 minutes before cutting. Serve with vanilla ice cream if you wish.

If you like this galette, you might also like:

Peach Galette from Two Peas and Their Pod

Savory Sausage and Fennel Galette from Food Blogga

Rustic Strawberry Galette from Recipe Girl

Apple Galette Kissed by Rosemary from Spinach Tiger

Zucchini Galettes from ChezUs

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