I baked this lovely cake at the weekend to take to our Thanksgiving get-together.  I had decided that the tarts were not very portable and I wanted something that would stand up to the trip in the car.  I know that Thanksgiving usually means Pumpkin Pie for a lot of people . . . but Pumpkin Pie is something a lot of people either love or loathe.   I wanted to bring a dessert that I felt would be enjoyed by most of the guests.



Although this recipe does make use of a cake mix, that doesn't mean it hasn't any value or that it doesn't taste homemade.  In North American you can use a Yellow Cake Mix, but I have found over here in the UK, where cake mixes are not all that available you can use a Betty Crocker Carrot Cake Mix with excellent results.

 

With very little effort you end up with a cake that is very moist and quite delicious.  Basically for the cake you tip all of the ingredients into a bowl and then beat them up.  There is a luscious brown sugar and walnut praline topping, which is also spooned into the center of the cake before baking, which becomes a delicious filling, adding to it's deliciousness in a delightful way.



After the cake is baked and tipped out of the pan, and while it is still warm, you reheat the topping, stir in a bit of cream and then spoon it slowly over the top of the cake, allowing it to drip down the sides and into all of those lovely grooves and crevices.  That is why it is nice to use a bundt pan which gives you all those pretty curves.



Served with a huge dollop of whipped cream, this is a firm holiday favourite in this house and I am sure it will become a favourite in yours too.  You can find tinned pumpkin in Sainsbury's or Waitrose, or you can very easily make your own, simply by steaming pumpkin until it is cooked through, mashing and then draining it in a mesh strainer over a colander to remove as much of the liquid as possible.  Once you have done that, you can proceed  as per the recipe.  You will need about 2 cups, well drained.

 

You can find a recipe for making your own pumpkin pie spice in my right hand side bar about halfway down the page.  Now you have no excuses for not making it!  Enjoy!  Perfect with a nice dollop of whipped cream!

 

 *Pumpkin Spice Cake*
Serves 12
Printable Recipe

A deliciously moist spice cake with a lucious praline topping.  This is a winner all round!

1 (18 ounce) box of yellow cake mix
(Here in the UK, you can use a Betty Crocker Carrot Cake mix, with great results)
1 (15 ounce) tin of pumpkin
3/4 cup soft light brown sugar, packed (150g)
1/2 cup safflower oil (125ml)
2 tsp pumpkin pie spice (mixed spice) (see my sidebar to make your own)
4 large eggs

For the topping:
1/2 cup butter (115g)
1/2 cup packed soft light brown sugar (100g)
1/2 cup pecans, toasted and chopped (120g)
(2 TBS double Cream to finish)

Preheat the oven to 180*C/350*F/ gas mark 4.  Generously grease a large bundt tin and dust it lightly with flour, tapping out any excess.  Set aside.

Place the cake mix, pumpkin, sugar, oil and spice into a large bowl.  Beat with an electric mixer for about 1 minute.  Beat in the eggs for 2 minutes longer, until well combined. 

Melt the butter along with the brown sugar for the topping in a small saucepan.  Stir in the nuts.  Remove from the heat.

Pour half of the cake batter into the prepared pan.  Spoon a very small amount of the topping into the center of the batter all the way around, being careful not to touch the sides.  Top with the remaining cake batter.

Bake for 45 minutes to one hour, until the cake tests done and springs back when lightly touched, and a toothpick inserted in the center comes out clean.  Allow to sit in the pan for 15 minutes before turning out onto a plate.  Allow to cool completely.

Gently reheat the topping over medium low heat, whisking in the cream.  Spoon this mixture over top of the cake, allowing it to drip down the sides.

*Note* - I often double the topping ingredients.

All I ever wanted to be when I was a little girl was to grow up and become a wife and a mother.  I didn't really aspire to be or do anything else, or anything more than that.  Thankfully I had the luxury of growing up in a country where a girl and woman were free and able to explore and enjoy the many choices and opportunities that were and still are available to women.  This is so not the truth and the reality for many, many more girls in the world.

In many countries, girls face overwhelming odds dictated to them by the societies and cultures that they are born into from the very moment that they come into the world.  In many countries, even in these modern days . . . simply being born a female is the biggest handicap that a person can have . . . they are throwaways . . . meaningless . . . worthless and of no value to the families and cultures they are born into.



One in three girls in our world are denied something as simple as a basic education, never mind further education . . . held back by the daily realities of poverty, discrimination and violence which exist in their realities.  Forced into marriages not of their choosing, subjected to violence and entrapment . . .  denied the very education and schooling which would be totally life changing and life transforming, unable to realize their full potential and worth.

With education and the right support girls can choose their own futures and be a force for change in their countries and in the world.  Right now, the UN Secretary General Ban Ki-moon is deciding the development priorities for the next generation.  It may already be too late for older women . . . but the promise of tomorrow lies in the growth and development of these precious young girls of today.

 

Thursday the 11th of October, 2012 is the very first ever "International Day of the Girl."   A special day which Plan UK has successfully lobbied for.   A day to raise the awareness of people everywhere to the plight of many, many young girls in the world today.  A chance for each of us who have been so wonderfully blessed to have the privilege of money, choices and education to make a difference in the lives of those girls and women who have not.  This is the day for the rest of the world to "RAISE YOUR HAND" and sign the petition to the UN Secretary General to make education for girls a priority!

Plan UK is a Global children's charity which works with the world's poorest children so they can move themselves from a life of poverty to a future filled with opportunities and possibility. with education, skills and support, girls can choose their own future and be a force for change. Plan’s 75 years of experience has shown us that educated girls are likely to be healthier, to earn more, and to marry and have children later. An educated girl is more likely to reinvest her knowledge and income into her family and community.



Won't you join the cause and sign the petition today?   Tell your friends and family about this great cause?

Never underestimate your power as an educated and privileged woman of this modern age to make a difference in the lives of so many who are not so lucky as we are.  Together we have the power and the means to help prevent those girls less fortunate than ourselves from being forgotten. With education and the right support, these girls can choose their own futures and be a force for change in OUR world.

 

Like their Facebook Page, and join in on the International Movement to make a difference in someone else's life today. Hold up your hands, sign the petition and say NO MORE!!!   There are also a lot of Social Media buttons and platforms  available that you can upload and use to promote this cause.  What are we here for . . . if not to make a difference.

I am going to try  to make a difference today, for a better tomorrow . . .  won't you?

There are some lovely looking cauliflowers in the shops at the moment. This is the season when those lovely tightly knit curded plentiful heads are in abundance, fresh and localy grown. A member of the Brassica family, it is one of my favourites and is at it's very best at this time of year. You can also get the Italian variety, or Romanesco, which whilst green in colour and very ornamental looking, is quite similar in flavour and texture.



You want to look for nice, heavy heads of cauli's, with fresh green leaves, not leaves that look wilted, yellowing or dry. Your cauli's should have fresh looking white or cream coloured curds, with no sign of mildew or rot, and the buds should be tight and crisp, and not at all rubbery. A rubbery cauliflower is one that's been picked for some time and not been kept properly stored! Pass any that are not perfect by! (I'd ruther have frozen cauli's than one of those!)

Cauli's can be kept loosely wrapped and stored in the refrigerator. A relatively fresh one from the garden or market will keep for up to two weeks, properly stored in the refrigerator, whole . . . or about a week, if broken up into florets.



Sweet and nutty we just love this vegetable.  We have it in soups and curries, lovely cauliflower cheese's and gratins, stir fries, and raw with creamy dips. In any way shape or form, if cauliflower is on the menu, that is a happy day for us! I've never tried to grow my own, but may do one year, you just never know!



This is a lovely soup which perfectly showcases the lovely flavor of this beautiful vegetable. If you are a fan of cauliflower, then you will love this.  It's easy to make and also freezes well,  without the brioche crumbs.  In the freezer it will keep well for up to 3 months. (Defrost completely and then re-heat. You can make fresh crumbs while it is heating up.) The crumb topping adds a delicious crunch, but you must eat it right away before the soup makes them sog up.




*Cauliflower Soup with Brioche Crumbs*
Serves 6 as a starter, 4 as a main
Printable Recipe


This is a very simple soup which really showcases the lovely flavour of Cauliflower. I think the Brioche Crumbs are the perfect topping. It is quite simply, a lovely dish.

50g butter (1/4 cup)
1 medium onion, peeled and chopped
1 cauliflower, trimmed and cut into florets
500ml hot vegetable stock (2 cups)
300ml whole milk (1 1/4 cup)
300ml single cream (1 1/4 cup)
sea salt and white pepper to taste
1 small brioche roll
1 fat clove of garlic, peeled and roughly chopped
1 TBS finely chopped fresh flat leaf parsley



First make the Brioche Crumbs. Pre-heat your grill to high. Place the torn Brioche roll into the food processor along with the garlic. Blitz to form bread crumbs. Spread the crumbs out on a baking tray and then place under the grill. Grill for 5 to 6 minutes, stirring from time to time and keeping a close watch on them, until toasted and golden brown. Remove from the grill and toss together with the chopped parsley in a bowl. Set aside while you make the soup.

Place the butter in a large saucepan. Melt over medium low heat. Add the onion and saute for several minutes, stirring, until softened. Do not allow to colour. Add the cauliflower florets and cook, stirring, for one minute. Add the hot stock and the milk. Bring to the boil, then reduce the heat and simmer for a further 5 to 6 minutes, or until the cauliflower is tender. Using your stick blender, if you have one, blend until smooth. Otherwise you will have to use either a food processor or a regular blender. (Be very careful as hot things in blenders and food processors can be quite explosive! I always cover mine with a towel to be on the safe side and also only blend in small batches.) Return the soup to the saucepan, stir i nthe cream and then heat through. Season to taste with some sea salt and white pepper.

To serve, divide equally amongst heated soup bowls, and sprinkle with the Brioche Crumbs. Serve immediately.



This soup was the perfect way to test my new Breville 2 in 1 hand blender which was sent to me from Littlewoods.  I have long been a fan of the hand held stick blender and when I was asked to test this one out I jumped at the chance.  Stick blenders are so much more convenient to use than regular blenders, and a lot easier to keep clean.



This Breville 3 in 1 hand blender is like the Cadillac of hand blenders.   With a powerful 400w motor, it has the oomph and strength of a professional model hand held blender.  It has two speeds, and with it's professional quality stainless steel leg it's very hygenic.



It comes with a nicely sized 500ml plastic beaker, which is ideal for blending smoothies and liquids and making salad dressings.  Today I used it right in the soup pot to blitz my cauliflower soup to an ultra smooth puree, lickety split.

 

It also comes with a 500ml chopper attachment, which is perfect for chopping meats, herbs, nuts and vegetables.  This is going to be a real favourite of mine.  I have been wanting to buy myself a small size food processor for a time now, for when I only want to chop an onion or a few odd bits, without having to drag out the whole huge food processor.



This nice piece of kit came in very handy the other day when I was making my cookie crumbs for the parsnip tarts I made.  It worked like a dream and in no time at all and with very little hassle I had perfect cookie crumbs.  And it was a breeze to clean up after.

I also used it today for the brioche crumbs for the soup and the garlic.



Another wonderful feature is the stainless steel whisk attachment which is perfect for whipping up some cream or egg whites.  Not strong enough to beat cake batters I don't think, although it would probably also work very well with pancake or Yorkshire pudding batters as they are quite thin.  Just make sure you do them in a deep bowl, or you will end up with it all over the kitchen (as I did today).  It's a pretty powerful little whisk!

The handle is very easy to hold onto as well, with a comfortable rubber grip.  Easy to operate and comfortable to use, this Breville hand blender has a powerful 400watt motor, two speed levels and a detachable end for easy cleaning.  I give this a 10 out of 10 for ease of use, performance, looks and ease of cleaning.

Many thanks to Littlewoods for having sent me this beautiful piece of kit!

The Breville 3 in 1 hand blender

selling for £89

This weekend is the Canadian Thanksgiving. Generally speaking, Thanksgiving is not celebrated over here in the UK, or at least not the Canadian one at any rate. It's quite possible that you may find a small fuss being made over the American one, as there must be a lot of Americans living over here. Put it this way . . . there is never any difficulty finding cranberries, tinned pumpkin or turkeys around the end of November . . . but second Sunday in October?? Very difficult, if not close to impossible to find.

 

 I've never quite been able to understand why the Americans celebrate Thanksgiving so late in the year, almost on top of Christmas as it were . . . let's face it there is not really a lot of harvesting going on at the end of November, and if Thanksgiving is supposed to be a holiday to celebrate thanks for the great harvest . . . it makes better sense that it would come closer to the end of summer, rather than almost on top of the beginning of winter . . . but meh . . . that's just me I guess.  I like Thanksgiving no matter when it occurs.  In fact, I like Thanksgiving so much I would celebrate it on both the Canadian and American days if I could!

 

I like the fact that the Canadian one comes right at Harvest time . . . and I like the fact that the American one sort of ushers in the Holiday Season of good cheer!  I'm not hard to please.  I just like celebrating and any holiday celebrated with special foods is a.o.k. in my books!

 

Most years I haven't been able to celebrate any Thanksgiving at all.  When I worked down South for the American family, I was always working on the Canadian Thanksgiving, and . . .  no surprise here . . . I was always working on the American one too!!  Go figure!  I always spent days getting things ready for their dinner . . . and I never even got to enjoy a plate of dinner myself.  (I know . . . . it was kinda weird the way that went.)



Anyways, what's the point to all of this??  Well, this year I am actually celebrating Thanksgiving and with some fellow Canadians too!  Hooray!!  I am in charge of desserts.  I searched online to find something that would be really special and I found this recipe for these tarts that looked really nice on the Canadian LCBO page.  There are a lot of nice looking recipes on there.  It sounded really nice, and unusual.

 

The flavors were very autumnal sounding and definitely celebratory . . . sweet roasted parsnip ribbons, a lemony goat's cheese filling . . . a buttery oatmeal cookie crust. What's not to like about that???  Tasty and quite unusual I'd say!  But when you can't find tinned pumpkin to make a pumpkin pie . . . one must adapt.



They turned out quite nicely . . . but I wouldn't say they are altogether transportable.  They're quite delicate and so I am going to make something else to take.  But if you are going to be staying home, do give them a try, and not just at Thanksgiving either.  I think these would be fabulous at any special dinner, but only if you are eating it at home.



*Cinnamon Roasted Parsnip and Lemon Goats Cheese Tarts*
Makes 6 servings
Printable Recipe

This unusual dessert will have your guests guessing!!  It's delicious!

For the crust:
300g of fine crunchy oat cookie crumbs (something like a hob nob, 2 cups)
pinch salt
115g of unsalted butter, melted (1/2 cup)

For the Roasted Parsnips:
2 medium fresh parsnips, peeled and trimmed
100g of soft light brown muscovado sugar (1/2 cup Packed)
2 TBS fresh lemon juice
1/2 tsp ground cinnamon
1 TBS unsalted butter

For the Lemon Goats Cheese Filling:
125g (4 ounces) fresh soft goats cheese
95g of golden caster sugar (1/2 cup)
1 TBS freshly squeezed lemon juice
1 tsp finely grated lemon zest from an un-waxed lemon
1 large free range egg

Preheat the oven to 160*C/325*F/ gas mark 3.  Butter six 4 inch tart tins, with removable bottoms.  Place them on a baking sheet.

Combine the cookie crumbs with the melted butter and salt for the crust.  Divide this mixture equally amongst the tart tins. Press the crumbs firmly into each pan bottom and up the sides all around.  Bake for 8 minutes.  Set aside to cool completely.

To do the parsnips, using a vegetable peeler, peel long shavings of parsnip off of each until you reach the core inside, peeling off as many as you can.  Toss the ribbons of parsnip in a small casserole dish along with the lemon juice, brown sugar and cinnamon.  Dot with butter, cover and bake until tender, about 20 minutes.  Remove from the oven and allow to cool completely.  Arrange these roasted parsnip ribbons in the bottoms of the cooled tart shells.

Beat the soft goats cheese together with the sugar.  Whisk in the lemon juice, lemon zest and the egg.  Spoon this mixture over the parsnips, dividing it equally amongst the tarts and covering the parsnips completely.  Bake for 15 to 18 minutes until set.  Cool to room temperature.  Chill for at least three hours before serving.

If desired garnish with some sifted icing sugar and a few sprinkles of lemon zest.

Notes:  Things I would do if making these again.

1.  I found that my parsnips were not tender in the allotted time.  It took far longer and they ended up being more candied, than roasted.  If I make them again (and I do think I will) I will cut the parsnips into small cubes or batons and parboil them for a few minutes before roasting them for a shorter period of time so that they are more roasted and less chewy.

2.  I also would only use half the amount of brown sugar and lemon juice and butter.  I felt the quantities were far too much for the amount of parsnips.

3.  I would make 4 tarts instead of 6, making them a bit deeper and having the final cook time for a tiny bit longer in order for the goats cheese cheesecake mix to cook through.  I thought these tarts, whilst delicious were a tad bit on the skimpy side as far as filling went.

4.  Although the cookie crust is very nice, I think I would opt to use either short crust pastry next time, or filo pastry.  I didn't think that the cookie crumb crust held up very well, despite baking it twice.

 

I am not a person that really likes to eat bananas . . . well, that's not entirely true, I guess.  You would never see me peeling a banana and eating it like that.  They just don't appeal to me in that way . . . but add lashings of warm custard, or slice them over a bowl of crisp rice cereal and they somehow become one of my favourite foods.  



 Banana Cream pie is also a sure favourite . . . and when they are really ripe, mashed and baked into cakes or muffins or squares . . . well, they are bliss, pure and utter bliss.



My father's family eats them mashed and stirred into whipped egg whites . . . I'm not sure what that is called, and I have never eaten it myself.  I think it's a French Canadian thing . . . or maybe just a Villeneuve thing.  I don't know for sure.

 

These Coconut Lime Glazed Banana Muffins are one of my favorite Banana Muffins.  You get a lovely moist banana muffin . . . dense and filled with awesome banana flavour, vanilla and just a hint of lemon . . .



The  muffin is then glazed while still warm with a tangy lime and coconut glaze icing.  Just like a nice little snowy cap of Caribbean goodness.



These are pretty hard to resist.  You can freeze them as well . . . without the topping.  I expect that you could probably even freeze them with the glaze, but I never have so I couldn't say really for sure.



If you  want even more Caribbean flavor, substitute rum flavoring for the vanilla.  Or charge them up by adding some chopped toasted pecans or macadamia nuts.  Now that sounds like a very moreish addition, don't you think??

 

*Coconut Lime Glazed Banana Muffins*
Makes 12
Printable Recipe

Moist and full of banana flavour these muffins on their own are pretty wonderful.  When you add this delicious coconut lime glaze though, they go from being simply wonderful to full on moorish . . . they're almost too dangerous to have around!

1 1/2 cups flour (210g)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 large very ripe bananas, mashed
3/4 cup sugar (144g)
1 large egg, beaten
1/3 cup butter, melted (76g)
1 tsp vanilla extract
1/2 tsp lemon extract
GLAZE:
The juice of one lime
1/2 cup sifted icing sugar (65g)
2 TBS flaked unsweetened coconut



Preheat the oven to 180*C/375*F/gas mark 4.  Grease a 12 cup muffin pan really well (or line with paper liners) and set aside.

Whisk the flour, soda, baking powder and salt together in a large bowl.  Whisk together the bananas, sugar, egg, butter, vanilla and lemon extract.  Pour the wet mixture into the dry mixture and fold them together, mixing them together only until the dry ingredients are moistened.  Spoon the batter into the muffin cups filling them about 3/4 full.  Bake for about 20 minutes or until they test done.  A toothpick inserted in the center should come out clean.  Remove the pan to a wire rack to cool for ten minutes before removing the muffins from the pan.  Place them back on the wire rack and spoon the glaze over them while still warm.

To make the glaze, stir all the glaze ingredients together until smooth.

 

When I first moved over here to the UK, Tex Mex . . .  or Mexican food . . . .was not something that you really saw very much of. It just wasn't as popular as it has been in North America.  You could not get the ingredients that were necessary to cook it without praying a high price at specialty mail order stores, or lugging a suitcase full of it home with you after a trip across the pond.  I am quite happy to say that this lack of ingredients has changed vastly over the years, and Tex Mex now seems to have been embraced nation wide . . .  with whole sections in most grocery stores having been dedicated and given over to Tex Mex ingredients.

The UK has been Tex Mex-ized!


(Photo Source, Delicious Magazine)

It is not at all unusual these days for families to dine on Tacos, Fajitas, Enchiladas or Chili!!!  Tortilla wraps are extremely popular.  I am not sure if that is due to our populace traveling more and more frequently abroad to Mexico, or due to the influence of enthusiastic Master Chef Winner 2005 Thomasina Miers, who has always embraced Tex Mex Cookery,  and has enjoyed much success in doing so over here in the UK, with several of her cookbooks having been published, along with a couple of television series, multiple appearances on others,  and having opened a few of her own restaurants,  also dedicated pretty much to  Tex Mex flavors!  I like to see it as being a happy combination of both!



I have always loved Tex Mex flavors.  So have my children.  Chili, Cheese, Jalapeno Peppers, Salsa, Nachos, Tacos . . . Enchiladas . . . these are spicy flavors and dishes we have always loved.  Spicy or mild, and varied . . . . according to individual  tastes and palates.  When I was younger, I didn't mind a lot of spice, but nowadays . . . I confess  like things a tiny bit tamer.



We have an activity going on at my church tonight for the women, based on Family Home Evening, which is something which we do together as families on one evening of every week.  It is a really special time for families, and helps to encourage love, understanding, learning and family cohesiveness.  Any family can do it.  You don't need to be a member of our church.  It's basically just one evening set aside to do things together as a family.  Perhaps watch a good film, or play some games . . .  go bowling, ice skating, hiking, baking . . . whatever you as a family aspire to do or to learn.   The important thing to remember is . . . you do it together!  Usually  included is a delicious family snack to share.  I thought I would make this delicious 7 Layer Mexican Dip dish to share with the other girls in my Relief Society Group.

 

This is something I made often when my children were growing up, and it was . . .  indeed, a real favourite of theirs.  It's a fabulous snack for any get-together, and in fact it is something which I often also used to make for the family I worked for at the Manor when I cooked for them.  It was very popular on their "casual" evenings with friends, and for patio suppers.  It is a dish that was often requested.  I took a big chance the first time I served it, as it was not something that the Mrs would ever have chosen, but it went down so well that it became a real favourite with them as well!

 

I like it when that happens, and so I am hoping that tonight it goes down well with the church ladies also.  Todd loves it too, so much so that I made a tiny one just for him . . . so he wouldn't feel left out.

 

I do confess.  I did have an ulterior motive.  I wanted to take some photos of it "being dug into."  Something I couldn't do with the one I was taking to the church.  Todd didn't mind.  He loves getting a treat, even if it was only for a photo.

 

"Dug into," it may not be the most attractive dish around . . . but don't let that fool you. This  definitely makes for some incredibly delicious eating, with every scoop bringing you a variety of flavors . . . re-fried beans, tomato salsa, a rich creamy and spicy layer of cheese . . . not to mention crisp lettuce, chopped spring onions and meaty black olives.  I like to use the lightly salted tortilla chips for scooping, but feel free to  use whatever floats your boat!

 

*7 Layer Mexican Dip*
Serves 12 to 16
Printable Recipe

This has been a popular dip for many years.  It does make a lot, but I have found that it always disappears quickly.  People just love it!

1 can (28 oz) refried beans (2-425g tins)
1 pkg. (8 oz. or 250g) cream cheese, softened
1 cup (250ml)of sour cream
1 TBS ground cumin
1/2 tsp ground coriander
1 tsp chili powder
1 cup guacamole
1 cup chunky style salsa (small jar)
1 cup shredded lettuce (a really large handful)
1 cup shredded cheddar cheese (4 ounces)
1/2 cup chopped green onions (4 to 6)
2 Tbsp. sliced pitted ripe olives
1/2 cup chopped and seeded tomatoes, optional (about 2 medium tomatoes)


Spread refried beans onto bottom of 9-inch pie plate or quiche dish. Mix cream cheese, sour cream and seasonings together until well blended. Spread on top of refried beans.  Layer remaining ingredients over cream cheese mixture; cover. Refrigerate several hours or until chilled.  Serve with tortilla chips.

Note - Depending on ingredients used, this can also be Vegetarian and gluten free.