Top 12 Recipes of 2012 – What a great year!

Dec 31, 2012 by

I hope you all had a wonderful Christmas, spent with family and friends. I took the week off to do my last-minute running around, making sorrel, baking cakes, doing some light housework, spent a day out of town… the family was quite busy. I even surprised myself when I realized that I had not physically been on the computer for 3 whole days. This type of scenario does not happen often. But it was all for a good cause, seeing as it was the most wonderful time of the year.

Well, it’s the end of 2012 and as I reflect, I know very well that I have much to be thankful for. I’m satisfied with my accomplishments in blogging and I’m ready for what 2013 has to offer. Bring it on! There’s so much more to be done! I feel like making some changes at The Lovely Pantry. I’m still tossing some ideas around in my head so I’m not 100% sure what I’ll be doing. Growth is a wonderful thing.

I don’t do resolutions anymore. If I really want to accomplish something, I will just do it. It’s just a matter of timing and priority. There are a few recipes that I plan to conquer in the new year. I’m creating a list of things I want to learn, both in and outside of the kitchen. As a life long learner, I don’t feel comfortable if I’m not growing in some way or the other. Looking at my posts throughout 2012, I see lots of growth. I see improvement in my photography and in the types of recipes that I’ve challenged myself with.

 

Lets take a look at what had people’s attention. Here are the top 12 posts for 2012 at The Lovely Pantry!

 

 

Top Recipes 2012 - The Lovely Pantry

Top Recipes 2012 – The Lovely Pantry

 

 

The top 3 posts:

Cristina Ferrare’s Fall Off The Bone Chicken Thighs

This is my most popular post to date!

Fall Off The Bone Chicken Thighs, Recipe by Cristina Ferrare

Fall Off The Bone Chicken Thighs, Recipe by Cristina Ferrare

 

Hoisin Salmon with Quinoa & Zucchini

Everyone seemed to enjoy my very easy freestyle salmon. It went nuts on Pinterest!

Hoisin Salmon with Quinoa & Zucchini

Hoisin Salmon with Quinoa & Zucchini

 

Whole Wheat French Toast

I guess it must be true when folks say “simple is best”. This post has always been popular, ever since it was published in February 2012.

Whole Wheat French Toast

Whole Wheat French Toast

 

The remaining posts are in no particular order.

 

Polenta, Parmesan, Mozzarella and Tomato

Polenta, Mozzarella, Tomato

Polenta, Mozzarella, Tomato

 

Roasted Pumpkin & Coconut Soup

Roasted Pumpkin & Coconut Soup

Roasted Pumpkin & Coconut Soup

 

Bavarian Apple Torte

Bavarian Apple Torte

Bavarian Apple Torte

 

Jamaican Cornmeal Pudding

Cornmeal Pudding with Rum, Raisins and French Vanilla Ice Cream

Cornmeal Pudding with Rum, Raisins and French Vanilla Ice Cream

 

Black Bean Soup With Hot Roast Pepper Sauce

Black Bean Soup with Hot Roast Pepper Cream

Black Bean Soup with Hot Roast Pepper Cream

 

Grilled Polenta Cakes

Grilled Polenta Cakes

Grilled Polenta Cakes

 

Jamaican Sorrel

Jamaican Sorrel

Jamaican Sorrel

 

 Banana Coconut Coffee Cake with Macadamia Nut Streusel

Banana Coconut Coffee Cake With Macadamia Nut Streusel

Banana Coconut Coffee Cake With Macadamia Nut Streusel

 

Jamaican Christmas Pudding

Jamaican Christmas Pudding with Hot Wine Sauce

Jamaican Christmas Pudding with Hot Wine Sauce

 

I want to say a very special thanks to the #SundaySupper family. It feels good to be a part of such an incredible group of people who share a common cause – to get families together to enjoy a home cooked meal on a Sunday. It could be on any day of the week, as long as it is possible. Sharing ideas for meals for your family is what I enjoy doing, and I spend a lot of time sharing on Twitter and Pinterest. Congratulations Isabel, for your amazing success! I can’t wait to see what 2013 has in store for #SundaySupper!

 I really love my little blog. I’m quite fond of the wonderful people and communities I’ve joined along this journey.

I want to thank each and every one of you who read/comment on my posts.It means so much to me.

To the friends that have made recipe suggestions and offered advice with regards to technique/instructions, I thank you!

For those that have suggested The Lovely Pantry to friends/family who are looking for meal ideas, have an interest in Jamaican cuisine, or who are just wanting to know how to use a certain ingredient… I appreciate you!

Consider joining me on Facebook and Twitter to keep up whats new on TLP, or just stop by to say hello.

 Have a blessed and wonderful New Year!

Happy 2013

~Lyn

 

 

 

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Jamaican Christmas Pudding for #SundaySupper

Dec 23, 2012 by

Any major holiday has me homesick. Not even so much missing Jamaica, but missing my family. I haven’t spent a Christmas in Jamaica in a decade. I’ll  have to work on fixing that in years to come. Aside from the family gatherings, and holiday parties, I always look forward to the food. YES! The food!! :-) The theme for today’s #SundaySupper is Holidays, Heritage and Traditions. Our wonderful host is Bea from Galactopdx. You’ll love the wonderful recipes being shared today!

Christmas time has always been a special time for families. Children get excited about gifts and everyone gets into the holiday spirit of giving. People also get into the kitchen and throw down! Yes, Christmas food is wonderfully made and is often done with much preparation. On Christmas Day, after church, we usually enjoy a big brunch – my Mom makes the BEST Ackee & Saltfish and Fried Dumplings ever. One of these days I’m going to try my hand at making fried Dumplings. Fried Breadfruit is another favourite thing to add to the list. Dinner is everything from Roast Beef, Ham, Roast Chicken, Smoked Chicken, Potato Salad, Moms special sweet and sour pork (this was only made at Christmas because Dad doesn’t eat pork. This was our time to experience it since we were almost pork-free {Bacon stays!}). Gungo Rice and Peas (Rice & Peas using Gungo Peas instead of Red Kidney Beans) is a must! Then there’s Rum Punch and Sorrel to wash it all down! To end the feast, look out for desserts like Sweet Potato Pudding, Bread Pudding, Cornmeal Pudding, and of course…Christmas Pudding or Christmas Cake.

 

 

Jamaican Christmas Pudding-6

Jamaican Christmas Pudding – fresh out of the oven

 

As I was mixing the batter, I had fond memories of my Dad’s baking. This was just like home. The wonderful aroma…me watching my father cut up the prunes, soaking all the fruits. And then baking day came. Our house smelled wonderful!

It smelled like Christmas :-)

 

Jamaican Christmas Pudding

Cook Time: 2 hours, 30 minutes

Ingredients

  • Mixed Fruits:
  • 3 1/2 Cups Raisins
  • 1 1/2 Cups Currants
  • 2 1/2 Cups Prunes
  • 1 Cup White Rum
  • 4 Cups Port Wine - I used Wray & Nephew Red Label Wine (The wine of choice for this pudding)
  • ~ * ~
  • 2 Sticks Unsalted Butter
  • 1 Cup Granulated Sugar
  • 1 Tbsp Browning
  • 2 Tsp Vanilla
  • 1 Tsp Almond Extract
  • 2 Tsp Lime Juice
  • 1 Tsp Orange Rind
  • 6 Eggs
  • 4 Cups Mixed Fruits (Raisins, Currants & Prunes)
  • 6 oz Bread Crumbs
  • 6 oz Unbleached All Purpose Flour
  • 1 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1 Tbsp Mixed Spice
  • 1 Cup White Rum - I used Wray & Nephew White Overproof Rum

Instructions

  1. Cut prunes into small pieces
  2. In a glass jar (avoid using plastic) add prunes, raisins and currants.
  3. Add rum and port wine. Stir to ensure that the fruits are covered.
  4. Cover (tight lid, completely sealed) and allow to soak for a few days (I did 4 days, stirring once daily, adding more red label wine just to ensure fruits are covered).
  5. Place one rack in the centre of the oven, and another rack on the lower level.
  6. Preheat oven to 350F
  7. Prepare a 9 inch spring form pan by lining the bottom with 2 layers of parchment paper and greasing the inside with butter. Set aside.
  8. In a medium bowl, combine (with a fork or whisk) breadcrumbs, flour, baking powder salt and mixed spice. Set aside
  9. In batches, blend the soaked fruits for a few minutes and pour in a large measuring jug until you have 4 cups or blended fruit
  10. In a mixing bowl using a mixer, beat butter and sugar until light and fluffy
  11. Mix in browning, vanilla and almond extracts, lime juice and orange rind
  12. Add eggs, one at a time and beat in well.
  13. Add blended fruits. Mix to combine.
  14. Add flour/breadcrumb mixture alternately with rum and red label wine
  15. Pour into prepared baking pan until 3/4 full
  16. Place a pot with boiling water on the centre of the lower oven rack
  17. Place cake pan on a foil lined baking tray and then put it on the centre rack in the oven
  18. Bake for 2 1/2 hours. Do a toothpick test in the centre of the cake to ensure the pudding is set.
  19. Allow to cool overnight
  20. To keep moist, sprinkle with additional rum or red label wine
http://lovelypantry.com/2012/12/jamaican-christmas-pudding-for-sundaysupper/

 

The original recipe called for additional items like dates, cherries, mixed peel and nuts. As a youngster, I remember not liking these things in christmas cake. I really do have a thing for texture. I can totally see why my kids are fussy with their food. It’s all my fault and I’m totally okay with that ~ sometimes. Since I was essentially making this to my liking, I just used the fruits I prefer. I bought a special jar just for soaking my fruits. Did you know that some people have their fruits soaking for months in advance in preparation for Christmas baking? We don’t play around when it comes to Christmas Cakes and Puddings.

 

Jamaican Christmas Pudding-1

Raisins, Currants and Prunes, soaking in rum and red label wine

 

Dad was the baker in the household so he always had Christmas cake to offer whenever friends stopped by or to give away. He doesn’t bake as much anymore, but was able to give me a few tips to help me along. Dad reminded me that blending the fruits before adding to the batter, gave the pudding a much nicer consistency. So that is exactly what I did. There will still be fruits left over to make another cake :-)

 

Jamaican Christmas Pudding-2

Blended Fruits – 4 Cups

 

For the pan, I knew that I had to make the seal tight. I lined a baking tray with foil first. I then placed the bottom of the spring form pan on the baking sheet, then covered it with 2 layers of parchment paper. I then sealed the ring to the base so that the parchment was lining the pan and also allowed for it to be tight-fitting at the base so the batter couldn’t leak out. I hope I explained that properly. Here’s what I did!

 

Jamaican Christmas Pudding-3

Greased Spring Form Pan lined with Parchment Paper

 

Okay – So the recipe said to use a 9-inch pan. I wasn’t sure how much the pudding was going to rise and I didn’t want it to overflow. So I put 3/4 of the batter into the 9 inch spring form pan and the remainder in 9-inch square pan. Worked out perfectly. I baked the smaller cake for 2 hours. The next time I make this pudding, I will use a 10-inch pan instead. The pudding itself does rise, but as it cools it reduces. I wasn’t able to take a photo of it when it was almost at the top. I’ll know what to expect next time.

This was my first time steaming a pudding. This is essentially the difference between a pudding and a cake. The pudding has the boiling water directly underneath the batter in the oven, whereas this is omitted when baking the cake. Now I will definitely have to bake the cake and document the difference in texture and density.

 

Jamaican Christmas Pudding-4

Pudding Batter

 

The cake was still warm when I took the photos, but when the pudding was cooled, I put it back in the cake pan and added some rum. This will change the texture on the top just a little. Christmas cake/pudding tastes better after a few days, so let the rum work its magic.

 

Jamaican Christmas Pudding-13

Jamaican Christmas Pudding

 

This is certainly a slice of Jamaican perfection. It was so good ~ just like this.

 

Jamaican Christmas Pudding-7

A slice of Jamaican Christmas Pudding

 

But this is a Christmas Pudding.

We have to have both bells AND whistles. So I added an optional garnish for this awesome pudding. You have to sit down though, to eat it with the special treat.

It’s so good, it will make your knees tremble.

 

Jamaican Christmas Pudding-18

Jamaican Christmas Pudding with Hot Wine Sauce

 

Enid’s Christmas Pudding Recipe had an optional sauce to add to this already delicious treat. It’s very simple to make, and very easy to enjoy. I made one very slight change. (Lyn, you just couldn’t leave it alone, could you??) I don’t like too much nutmeg. So I used allspice instead.

 ***

Hot Wine Sauce

1/2 Cup Brown Sugar

1/3 Cup Unsalted Butter

1/2 Cup Red Label Wine

1/2 Tsp Allspice

In a saucepan, add wine and sugar over a low heat. Stir to combine. Add allspice and butter. Stir until fully combined, and pour over the cake – or individual slices.

***

 

I swear, this pudding alone is like 40 minutes on the treadmill. But ’tis the season to be jolly… so keep the slices modest and don’t sit still for too long this holiday season! I hope you enjoyed my post today.

From my family to yours, Have a wonderful Christmas and Holiday season! I will be back after Christmas so take care of you!

 

Here are the wonderful recipes being shared by the #SundaySupper Family!

 

Breakfast
– Orange Refrigerator Rolls by The Wimpy Vegetarian
– Eggs Benedict by Cindy’s Recipes and Writings
– Holiday Cream Cheese Tea Ring by That Skinny Chick can Bake
– Cinnamon Streusel Coffee Cake by Small Wallet Big Appetite

Appetizers & Snacks
– Chicken Liver Pate by Tora’s Real Food
– Bindaetteok {Mung Bean Pancakes}by Kimchi Mom
– Crab and Asparagus Soup by The Urban Mrs.
– Roasted Chestnuts by Curious Cuisiniere

Sides
– Potato Salad {Schwaebischer Kartoffelsalat} byGalactopdx
– Italian Orange Salad by Shockingly Delicious
– Sweet Potato Casserole by Magnolia Days
– Lightened up Twice Baked Mashed Potatoes by Real Nutrition
– Carrots au gratin by Juanitas Cocina

Main Dishes
– Char Siu Bao – Chinese Roast Pork Buns by The Girl In The Little Red Kitchen
– Christmas Eve Pizza & Martinis by The Webicurian
– Savory Crepe Cake by Vintage Kitchen Notes
– West Indian Curried Goat by The ROXX Box
– Pot Cheese and Potato Cheese Pierogies by Cupcakes and Kale chips
– Seafood Gumbo and Grilled Oysters: A Louisiana Christmas Tradition by the Catholic Foodie
– Mom’s Paella by What Smells So Good?
– Portuguese inspired Chorizo Crown Pork Roast by The Family Foodie
– Dorie’s Chicken in a Pot by Gotta Get Baked
– New Year’s Eve Buckwheat Noodles with Mochi by The Ninja Baker
– Crab Cakes for Christmas Eve by Daddy Knows Less
– Mile High Lasagna by Cravings of a Lunatic
– Red Chile Pork Tamales by Home Cooking Memories

Desserts
– Pizzelles {Italian Wafer Cookies} by Chocolate Moosey
– Fudge by Dinner Dishes and Desserts
– Crescent Cookies by Cookistry
– Christmas Stollen by Hezzi D’s Books and Cooks
– Gluten Free Cookies for Santa by The Cooking Underwriter
– Pfeffernusse by The Foodie Army Wife
– Creme De Menthe Cake by I Run for Wine
– Panettone Bread Pudding by the Country Girl in the Village
– Spiced Gingerbread Gooey Butter Cake | A twist on a St. Louis Favorite by Daily Dish Recipes
– Chocolate Gingerbread Layer Cake with Eggnog Cream Cheese by Crispy Bits and Burnt Ends
– Jamaican Christmas Pudding by Lovely Pantry
– White Chocolate Cranberry Santa Cookies by Mooshu Jenne
– Christmas Tree Cookies by Damn Delicious
– Old Fashioned Lady Fingers {Creamhorns} by The Meltaways
– Rose Milk Almond Falooda {Indian Dessert Drink} by Sue’s  Nutrition Buzz

Drinks
– Wine Pairings by ENOFYLZ Wine Blog
– Cinnamon Infused Hot Chocolate with Southern Comfort Whipped Cream by Mama Mommy Mom
– Mint Chocolate Cocoa by Mama’s Blissful Bites

 

What does it mean for you to be Home for the Holidays?  Please join on us on Twitter throughout the day during #SundaySupper on December 23rd.  In the evening we will meet at 7pm EST for our #SundaySupper to talk about our Holiday Traditions.  We are so excited to have you join us.  
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

 

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Snickerdoodle Muffins with White Chocolate Cream Cheese Frosting for #MuffinMonday

Dec 3, 2012 by

I don’t get many requests from my husband like this, but he asked if he could take some muffins to work to share with his colleagues. He is well aware of my #MuffinMonday fix, and knows that unless the week is lost due to an extremely hectic schedule, muffins shall be made! He and his co-workers work really hard, and for long hours on rotating shifts. It’s very hard on their bodies and affects their sleep pattern. I was more than happy to send this weeks #MuffinMonday goodies for a break time treat! It’s the least I could do for such hard-working guys :-)

Today’s #MondayMuffin recipe is adapted from Culinary Concoctions by Peabody. This is my first time making snickerdoodle anything. The ingredients looked great but rolling the batter in cinnamon sugar seemed hilarious to me. Couldn’t wait to give it a try! I didn’t make too many changes as I really wanted to keep it simple. I did however, add a topping that somehow just went so well with these muffins. I also believe that this topping made this muffin “a cupcake in disguise”. This has got to be one of the best muffins I’ve tried. (Do I say that every #MuffinMonday?) Seriously, this muffin is moist, delicate, and needed more frosting! I purposely made a small amount of frosting to adorn these muffins. It’s all about control, especially during the holiday season!

Snickerdoodle Muffins with White Chocolate Cream Cheese Frosting

 

Snickerdoodle Muffins with White Chocolate Cream Cheese Frosting for #MuffinMonday

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Using standard sized paper liners, this recipe yields 21 muffins

Ingredients

  • 2 Sticks Unsalted Butter
  • 1 Cup Granulated Sugar
  • 2 Tsp Vanilla
  • 2 Eggs
  • 3/4 Tsp Baking Powder
  • 3/4 Tsp Baking Soda
  • 3/4 Tsp Cream of Tartar
  • 3/4 Tsp Allspice
  • 1 1/4 Cups All Purpose Flour, Unbleached
  • 1 Cup Whole Wheat Pastry Flour
  • 1 1/4 Cup Sour Cream
  • For rolling (see steps 4 & 9):
  • 1/2 Cup Granulated Sugar
  • 1 Tbsp Cinnamon Powder
  • Frosting:
  • 1/2 Package Cream Cheese (4 oz), softened
  • 2 Tbsp Confectioners Sugar
  • 2 Tbsp Whipping Cream
  • 1/2 Cup White Chocolate Chips

Instructions

  1. Preheat oven to 350F
  2. Line 2 muffin trays with 21 paper liners (or grease the muffin cups)
  3. In a medium bowl, sift all purpose and whole wheat pastry flours along with allspice, baking soda, baking powder, and cream of tartar. Set aside
  4. In a shallow bowl, add 1/2 Cup Sugar and 1 Tbsp cinnamon. Combine and set aside.
  5. In a large mixing bowl, cream butter and sugar until well combined.
  6. Add vanilla, mix to combine
  7. Add one egg at a time, mixing after each addition until fully incorporated
  8. Add the flour mixture and the sour cream to the wet ingredients. Combine well, scraping the batter from the sides with a spatula into the mixture when needed
  9. Using an ice-cream scoop, add batter into the cinnamon sugar mix and roll until completely covered
  10. Place covered batter into each paper liner
  11. Bake for 20 minutes or until a toothpick inserted comes out clean
  12. For the frosting: Place chocolate and cream in a bowl and warm on 30 second intervals. I did this 3 times, stirring every 30 seconds until fully melted and smooth. In a mixing bowl, cream sugar and cream cheese until smooth. Gradually add the chocolate mixture. Transfer into a smaller bowl. This yields about 1/2 Cup of frosting
  13. When the muffins are cool, add about a tablespoon on frosting and spread in a circular manner, just to cover the top
http://lovelypantry.com/2012/12/snickerdoodle-muffins-with-white-chocolate-cream-cheese-frosting-for-muffinmonday/

 

Wonderful smell, very delicate texture!

 

Snickerdoodle Muffins

 

Very visually appealing. The tops really do look like cookies! Or do I just have cookies on my mind…

I realized after I put these muffins in the oven that I used pretty pink muffin liners for my husband and his co-workers. Hopefully it will make them smile, before and after the first bite.

 

Snickerdoodle Muffins

 

The white chocolate cream cheese frosting was just an experiment and I’m glad it worked out. I’m sure semi-sweet would work just as well. I’m tempted to try it with dark chocolate.

 

Snickerdoodle Muffins with White Chocolate Cream Cheese Frosting

 

A very moist muffin. Not too sweet. Seriously addictive.

 

Snickerdoodle Muffins with White Chocolate Cream Cheese Frosting

 

Happy Monday!

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week.

Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Muffin Monday: http://bakerstreet.tv/muffin-monday/

Muffin 101: http://bakerstreet.tv/muffin-monday/muffin-101/

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Sweet Potato Chocolate Chip Squares for #SundaySupper

Dec 2, 2012 by

This weeks #SundaySupper theme is Favourite Celebrity Chef! Wow! How can a food blogger ever choose!!?? We are all so very excited about this weeks #SundaySupper. Our host for this week is Tammi from Mommas Meals. I am eager to see what everyone has made and also to see what celebrity chef has inspired them. I was a bit indecisive in the beginning because I adore so many Chefs on television. It is reasonable to say that I don’t have one specific chef as my favourite, since they each offer their own unique style and culinary flair.

For a long time, The Food Network is where I got most of my inspiration. It all started in 2007 when I was home for a year on maternity leave with my son. I was tired of just making sure the meat was merely cooked. I was especially tired of making cakes from a box. I really wanted to make a change in how I prepared meals for myself and my husband. I wanted to cook and I wanted to bake, and I wanted to do them well. This was something that was, and still is very important to me. For a while it was all about Paula Deen, Rachel Ray, Michael Smith, Giada De Laurentiis, Anna Olson, Laura Calder, Nigella Lawson, Jamie Oliver, and Ina Garten. I’ve made recipes from all of them. I watched their technique, learned about ingredients that were unfamiliar to me, and also I learned about dishes from other cultures. I still draw inspiration from them to this day. My appreciation for food, and for the culinary craft continues to grow. I don’t watch as much Food Network anymore, as my time is very limited. But when I do get the chance, I ask not to be disturbed. In time, I will acquire their cook books and continue to be inspired.

After the birth of my daughter, I decided to stay home with my little girl and her big brother. I discovered and watched Everyday Food which came on the Oprah Winfrey Network (OWN). I don’t believe I missed an episode. In fact, you’ll find that many of my earlier recipes came from The Food Network or Everyday Food. Everyday Food is no longer a part of my cable programming for whatever reason, but their website is still a very good resource for me. Can you imagine being one of the chefs in that test kitchen?

I got to thinking… who offers a selection of recipes that really appeals to me? …Martha Stewart. I buy her books, I bake her cakes, I follow her on Pinterest, I trust her recipes! I also love that she introduces and collaborates with other awesome celebrity chefs like Emeril Lagasse. Aside from the fact that Martha is a MOGUL in her own right, she is also a teacher. She is the epitome of culinary excellence as well as classic home cooking and entertaining.

Today I’m sharing with you a recipe that I adapted, simply because I wanted to try it with other ingredients. This is a great cake for the season, and also it is my most recent recipe from Martha Stewart that I have made. I made the original recipe first ~ Pumpkin Chocolate Chip Squares, and it was amazing! Then I made it my way, and guess what? It was amazing!

 

Sweet Potato Chocolate Chips Squares

 

 

Sweet Potato Chocolate Chip Squares for #SundaySupper

Recipe Type: Cake
Author: Lyn via Martha Stewart
Prep time:
Cook time:
Total time:
Serves: 12
A delicious cake made with sweet potatoes and chocolate chips
Ingredients
  • 2 Cups All Purpose Flour, Unbleached
  • 2 Tsp Pumpkin Pie Spice
  • 1 Tsp Baking Soda
  • 3/4 Tsp Salt
  • 1 Stick Unsalted Butter, Softened
  • 1/2 Cup Coconut Oil
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Coconut Sugar
  • 1 Large Egg
  • 2 Tsp Vanilla Extract
  • 1 Cup Sweet Potato Puree
  • 3/4 Cup Dark Chocolate Chips
Instructions
  1. Preheat Oven to 350F
  2. Line the bottom and sides of a 9X13 inch pan with foil or parchment paper. Spray with cooking spray.
  3. In a medium bowl, sift flour, pumpkin pie spice, baking soda. Add salt. Whisk to combine. Set aside.
  4. In a large bowl, cream butter, oil and sugar until combined.
  5. Beat in egg and vanilla until combined.
  6. Beat in the sweet potato puree
  7. On a low speed, gradually add the flour mixture until combined.
  8. Fold in the chocolate chips
  9. Spread the batter evenly into the pan. Push the batter into the corners as best as possible.
  10. Bake for 30 minutes or until toothpick inserted into the centre comes out clean
  11. Allow to cool completely in the pan
  12. Cut into squares, serve and enjoy.
Notes

This recipe is adapted from http://www.marthastewart.com/336431/pumpkin-chocolate-chip-squares

 

Well, of course the cake smells amazing. It was firm but moist to the touch. Cut into portions using a very sharp knife. I made 15 squares but you can cut them a lot smaller if you wish.

 

Sweet Potato Chocolate Chip Cake – fresh out the oven!

 

One thing for sure – the colour and texture of this cake is awesome. Moist and chewy. Certainly something to consider for gatherings over the holiday season. It’s so easy to make and also very easy to transport.

 

Sweet Potato Chocolate Chips Square

 

How about this tasty little treat for your friends and family?

 

Sweet Potato Chocolate Chips Squares

 

Please enjoy the recipe selections from the #SundaySupper bloggers:

 

Starters or Snacks :

Martin at ENOFYLZ Wine Blog – Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper

Linda at The Urban Mrs. – Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa

Erin from Dinners, Dishes and Desserts – Rachael Ray’s Cinnamon Popcorn

Cindy over at Cindy’s Recipes and Writings – Jamie Oliver’s Bread and Tomato Soup

Jeff at The Catholic Foodie – Drop Biscuits – Breakfast with Chef John Besh

Renee over at Kudos Kitchen By Renee – Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli

 

The Main Dish:

Sheila at Cooking Underwriter – Paula Deen’s  Chicken in a Crock Pot w/ Sauerkraut and Apples

Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun

Sarah over at Crispy Bits & Burnt Ends – Michael Symon’s Lola burger with crab tater tots

Susan at The Girl in the Little Red Kitchen – Ina Garten’s Baked Shrimp Scampi

Tammi at Momma’s Meals – Lee Drummond’s Sloppy Joe’s

Lane over at Supper for a Steal – Bobby Flay’s Rosemary Bricked Chicken

Tara from Noshing with the Nolands – Michael Symon’s Pork and Apple Scallopini

Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by,  Debi Mazar and Gabriele Corcos

Kris over at In the Kitchen with Audrey and Maurene – Rachael Ray’s Muffin Tin Meatloaf

Nicole from The Daily Dish Recipes – Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches

Becca from It’s Yummilicious – Ina Garten’s Grown Up Bacon Mac & Cheese

Alice at  Hip Foodie Mom – Sunday Pot Roast with Risotto Cakes from Kelsey Nixon

Jen over at  Juanita’s Cocina – The Neely’s White Turkey Chili

Brianne from Cupcakes & Kale Chips – Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis

Isabel at Family Foodie – Polenta with Garlicky Shrimp inspired by Chef Todd English

Wendy from The Weekend Gourmet – Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse

Bobbi over at Bobbi’s Kozy Kitchen – Cheesy Poblano Chicken

Patti at Comfy Cuisine – Tyler Florence’s Chicken Francese

Roxanne over at The Roxx Box – Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille

Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese

Jamie at Mama Mommy Mom – Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’

Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s pickled pork

Elisabeth over at The Hand That Rocks The Ladle – Emeril’s New Orleans Style Red Beans & Rice

 

Amazing Sides:

Megan from I Run For Wine – Curtis Stone’s Acorn Squash Roasted with Thyme

Sandi over at Midlife Road Trip –  Gabriele Corcos’s Gnocchi di Patate

Shelby at  Diabetic Foodie – Orange Pecan Black Rice, adapted from Ina Garten

Katie from She likes Ruffles, He likes Truffles – Chef Fabio Viviani’s Spinach and Artichoke Risotto

 

Sweet Endings:

Renee over at Magnolia Days – Brownie Tart

Conni at The Foodie Army Wife – Inspired by Ree Drummond – Scrumptious Apple Coffee Cake

Paula over at Vintage Kitchen Notes – Bill Granger´s Cherry Tart

Pam from The Meltaways – Savannah Sheet Cake

Katy over at Happy Baking Days – Mary Berry’s Treacle Tart

Jaime over at Mom’s Test Kitchen – Southern Tea Cakes

Amy over at Kimchi MOM – Crack Pie, I Can’t Quit You

Lyn from The Lovely Pantry – Sweet Potato Chocolate Chip Squares

Melanie at From Fast Food to Fresh Food – Sand Tarts

 

Wine Pairings: 

Martin at ENOFYLZ Wine Blog

 

 

Please join on us via Twitter for #SundaySupper on December 2, 2012, throughout the day. In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chat
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We invite you to visit our our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 

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Risotto Pie

Nov 30, 2012 by

Today I’m sharing a recipe I tried out of curiosity. I love trying new recipes, and after looking through the ingredients, I knew I couldn’t go wrong. I did however add a few items to give some more flavour and of course, a pop of colour. I have made risotto a few times and most definitely enjoy everything about it. The texture, the possibilities, even the technique – I like it. I’ve made risotto the traditional way, by stirring consistently. I’ve also baked risotto, with excellent results. I’ve never made Risotto  Pie, though. Until now.

This recipe is adapted from a cookbook called “Gluten, Wheat & Dairy Free” – I want to make everything in this book. The recipes are so easy and delicious looking! I won’t necessarily prepare each recipe based on the exact ingredients (whether it be gluten-free, wheat free or dairy free) but it will be good for my readers to know that it can be adapted to suit your personal preferences and sensitivities. Those are the recipes I enjoy the most!

 

Risotto Pie

 

Risotto Pie

Recipe Type: Main, Lunch
Author: Lyn via cook book “Gluten, Wheat & Dairy Free”
Prep time:
Cook time:
Total time:
Serves: 6
A savory pie made from risotto, scallions, spinach, mushrooms and corn
Ingredients
  • 1 Tbsp Olive Oil + Cooking Spray
  • 1 Cup Arborio Risotto Rice
  • 2 Cups (Gluten Free) Low Sodium Chicken Broth or Vegetable Broth
  • 1/2 Cup Coconut Milk
  • 4 Scallions, thinly sliced
  • 1 Cup Fresh Baby Spinach
  • 1 Cup Mushrooms, chopped
  • 1 Cup Sweet Corn
  • 2 Eggs, beaten
  • 1 Tbsp Chopped Parsley
  • Salt & Pepper
Instructions
  1. Preheat oven to 400F
  2. Using a 9-inch spring form pan, line with parchment paper and spray with cooking spray.
  3. In a medium-sized saucepan, heat olive oil.
  4. Add the rice and stir for about a minute. Gradually add about 1/4 cup of broth at a time, stirring often until the liquid is absorbed.
  5. When the rice is tender and all the broth has been used, stir in the coconut milk, scallions and mushrooms.
  6. Season well with salt and pepper.
  7. Remove from heat.
  8. Stir in eggs
  9. Add spinach, parsley and corn, stir to combine.
  10. Transfer the mixture into the prepared pan
  11. Smooth the mixture into the pan, then bake for 30 minutes until golden brown
  12. Cut and serve when warm

 

I’m so glad I added the sweet corn and mushrooms. The corn adds a little sweetness to this savory dish. And the mushroom gives that added flavour and texture.

 

Risotto Pie, ready for the oven

 

This pie is quite delicate so care should be taken when transferring to a serving platter.

 

Risotto Pie, made with spinach, scallions, mushrooms, parsley and sweet corn

 

I garnished with some fresh spinach and a few carrot shavings.

 

Risotto Pie

 

This is Risotto after all. But I tried my best to resist adding cheese…for as long as I could.

 

Risotto Pie

 

My husband and I really enjoyed this Risotto Pie. It was different, it was interesting.  I enjoyed my serving with Parmesan cheese! I just couldn’t help myself.

 

Risotto Pie

 

I hope you enjoyed this recipe today!

~Lyn

 

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