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!
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.
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 – 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!
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.
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 🙂
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!
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.
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
This is certainly a slice of Jamaican perfection. It was so good ~ just like this.
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 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!
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.
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
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.
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
A delicious cake made with sweet potatoes and chocolate chips
Author: Lyn via Martha Stewart
Recipe type: Cake
Serves: 12
Ingredients
2 Cups All Purpose Flour, Unbleached
2 Tsp Pumpkin Pie Spice
1 Tsp Baking Soda
¾ Tsp Salt
1 Stick Unsalted Butter, Softened
½ Cup Coconut Oil
½ Cup Granulated Sugar
½ Cup Coconut Sugar
1 Large Egg
2 Tsp Vanilla Extract
1 Cup Sweet Potato Puree
¾ Cup Dark Chocolate Chips
Instructions
Preheat Oven to 350F
Line the bottom and sides of a 9X13 inch pan with foil or parchment paper. Spray with cooking spray.
In a medium bowl, sift flour, pumpkin pie spice, baking soda. Add salt. Whisk to combine. Set aside.
In a large bowl, cream butter, oil and sugar until combined.
Beat in egg and vanilla until combined.
Beat in the sweet potato puree
On a low speed, gradually add the flour mixture until combined.
Fold in the chocolate chips
Spread the batter evenly into the pan. Push the batter into the corners as best as possible.
Bake for 30 minutes or until toothpick inserted into the centre comes out clean
Allow to cool completely in the pan
Cut into squares, serve and enjoy.
Notes
This recipe is adapted from http://www.marthastewart.com/336431/pumpkin-chocolate-chip-squares
3.1.09
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
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.
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!
Using a 9-inch spring form pan, line with parchment paper and spray with cooking spray.
In a medium-sized saucepan, heat olive oil.
Add the rice and stir for about a minute. Gradually add about ¼ cup of broth at a time, stirring often until the liquid is absorbed.
When the rice is tender and all the broth has been used, stir in the coconut milk, scallions and mushrooms.
Season well with salt and pepper.
Remove from heat.
Stir in eggs
Add spinach, parsley and corn, stir to combine.
Transfer the mixture into the prepared pan
Smooth the mixture into the pan, then bake for 30 minutes until golden brown
Cut and serve when warm
3.1.09
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.
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