November 25th 2016 5:48 p.m.
Soon these fantastic silicone molds from Fresh Ware are going to be filled with a wonderful batter with pumpkin puree making the cakes moist, Sweet Quick Bread Mix making it easy, and, thanks to my dear friend Leo who gave me some dried cranberries and walnuts which will add adding a slightly tart sweetness and a nutty crunch.
Three and a half cups sweet quick bread mix*
1/3 cup olive oil or canola oil
1 cup mashed pumpkin
2 eggs beaten or 1/2 cup egg substitute
One half cup of Dannon vanilla yogurt
1 teaspoon ground cinnamon
What happens when freshly grated nutmeg
1/2 cup chopped walnuts or pecans
1/2 cup dried cranberries or raisins if you like
1/2 teaspoon pure vanilla extract. I used Watkins pure Madagascar vanilla extract
Mix all the liquid ingredients together in your KitchenAid mixer for in a large bowl with a wooden spoon or sturdy rubber spatula. Gradually add in there sweet quick bread mix, stirring thoroughly and then add in the cranberries and walnuts last.
Mix thoroughly and then spray non-stick spray in some muffin pans. I use silicone pans from fresh where and I absolutely love it because nothing sticks in them once you spray very lightly with vegetable oil spray.
I portioned out the batter in the muffin cups by using a stainless steel scoop. There’s no better way of doing it.
I also don’t get better smeared all over the pan.
Pre-heat your oven to 350 degrees or use your convection oven and you’ll have to judge the amount of time that you make these, depending on if you use a convection oven or conventional oven.
I baked mind about 35 minutes at 350 degrees in my Cuisinart convection oven, with a convection oven turned on.
I can bake conventional style or convection oven in my new Cuisinart oven. Just look for the oven door and when they look like they’re brown on top then test with a toothpick common if they testclear I know better sticking to the tooth pick, then they are done.
Enjoy plain or iced or dusted with powdered sugar and cinnamon.
Easy vanilla glaze- Take one cup of confectioner’s sugar and add one or two tablespoons of evaporated milk to it plus 1/2 teaspoon to 1 teaspoon pure vanilla and then mix until well combined. Drizzle on the cakes with a piping tube or you can put the icing in a quart size Ziploc bag and then cut off the edge and then squirt it out onto the cakes in an artful manner.
ALL Recipes and photos by Paulette Motzko
November 14th-15th, 2016
November 18th, 2016
Pumpkin Patch Snack Cake shaped like a sunflower decorated with colored sugars after removing from the silicone pan. The steam makes the sugar stick.
You can make up the batter and then just bake up what you want and then freeze the rest of the batter in a freezer bag or container. Then, when you want a bake again, simply just take out the container or freezer bag about an hour or two before you’re going to bake and the make some lovin’ from your oven! Sorry Pillsbury!
3 3/4 cups Sweet Quick Bread Mix SQBM recipe on site
2 teaspoon pure vanilla
2 very ripe bananas
Mix all in a KitchenAid mixer or in a small bowl until combined and then put into a greased 2 greased small pans about 7 x 3 pans or one big 9 x 5 loaf pan
Then top with a Spicy Streusel
and then bake at 325 degrees for about an hour.
It makes one large loaf or two smaller ones.
You can grease the pans with nonstick spray or you can do like I did in this case that’s lined with parchment paper then cut to fit. Either one works.
2/3 cup brown sugar
2/3 cup Bisquick
1/4 cup butter
But one teaspoon or even two pumpkin pie spice and a hint of ground cinnamon, if you like.
Images by Paulette Motzko
June 8th, 2016
My friend Alberto Ferreira has a nick name I like to call him of the Rice Master, because he comes up with all kinds of different ways to make rice dishes sing.
Tonight he cooked sweet Italian sausage, onion, sweet green peppers, minced garlic, and sauteed them in a medium-size skillet.
I wouldn’t have believed so many kinds of cuisines could mix together in the same dish and blend harmoniously, but they do.
He cooked about a cup of sliced carrots in a small pot if boiling water, until they were tender.
In a rice cooker he added:
2 cups of long grain rice
3 cups of water
1 teaspoon Delish brand curry powder 1/4 teaspoon of salt
1/2 teaspoon Mrs. DASH CHIPOTLE SEASONING
1/4 TEASPOON Badia Complete Seasoning
1 or 2 teaspoons extra virgin olive oil
He added all the sautéed vegetables, the cooked and drained carrots, and sauteed cooked Italian sausage to the rice cooker, and then it was set for 20 minutes.
Recipe by Alberto Ferreira
Written by Paulette L Motzko,
Photography and Digital Arts by Paulette L Motzko, PLM Studios, Copyright November 2015
These look really delicious Sian and they remind me of some Australian Ginger Cakes I made for an International Cookie Sampler I made for everybody one year, it was way more work than I thought but the end result was pretty amazing.
I welcome you to join both of my cooking sites and if you would like to create a Jamaican Cooking Group, I would let you be the Contributing Writer and run with it!
Your Cooking Buddy,