When Turkey Doesn't Matter...

Life has a funny way of reminding you what is most important.

You may have noticed that last week, during what is usually the culminating culinary event of the year for most food lovers, I didn't even post once. Not a turkey roasting tip, suggestion for the flakiest pie crust, or creative use of pumpkin puree in sight.

While many were busy making preparations for a Thanksgiving feast, my family and I were at the hospital with my Abuela who fell and injured her back the weekend prior to Thanksgiving. She was in excrutiating pain for days. We couldn't do anything to help her or relieve her discomfort. It was torturous for her and for us.

While I had spent the past few weeks doing what I always do - leafing through holiday magazines, planning the dishes that I'd contribute to the spread, daydreaming about the finishing touches that would make everything look just right - my Thanksgiving didn't even remotely resemble what I had imagined. Not even a little bit.

But the funny thing is, I've never been more thankful at Thanksgiving. Thankful for my family, who stuck together to help Abuela as best we could. Thankful for my friends who sent their well-wishes and prayers our way. Thankful for modern medicine and for health care workers. Thankful for my faith and for God's healing.

I always knew that the real meaning of Thanksgiving had nothing to do with turkey, stuffing, sides, and pies {though they certainly make the holiday enjoyable & delicious!}. After this year's experience, I will never forget that.

I'm happy to report that Abuela's surgery went well. She is home from the hospital as of yesterday, and relatively pain-free.

As for Thanksgiving recipes... well, we'll have to make up for lost calories some other time. :)

In the meantime, while we get in the Christmas spirit {and get some rest from worrying & hospital visits!}, I'll leave you with a recipe for Eggnog Mini Loaves that are perfect for sharing with family and friends. Because, after all, we know they're what really make the holidays sweet.

Eggnog Mini Loaves
From Taste of Home Food Gifts Edition Magazine

2-1/4 cups all-purpose flour

2-1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 eggs

1 cup eggnog

3/4 cup sugar

1/2 cup butter, melted

2 teaspoons vanilla extract

2 teaspoons rum extract (or dark rum)

1. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened.

2. Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. *

*Note: I made this twice, once with 2 eggs and once with only 1 (because I ran out) and both times it turned out just fine. I might have actually liked the 1 egg version better. Also, I made one big loaf the first time & 2 small loaves the second time. Just watch your cooking time if you decide to do that, too.

Everything in Moderation...

I'm responsible, but silly. A penny pincher, but I love to shop. A Floridian, but I'm petrified sort of scared of swimming around in open water. In short, I'm a walking contradiction. :) So, it shouldn't come as a surprise to you that while I most definitely enjoy cooking and eating healthy foods, I'm also game for indulging in some sugar filled, calorie-rich foods that would make even Paula Deen say, "Now that's a lot of butter, yawl!" {Ok maybe not, the woman uses a LOT of butter.} 

Yesterday I posted a recipe for healthy Quinoa Stuffed Zucchini. It was good and made a great choice for a mid-week meal. But now, it's the end of the week, and after working, helping my Mom move into her new place, nursing hubby back to health, finding a new cluster of gray hairs sprouting from my head, and just plain dealing with day to day life, I decided to bake up a little "reward".

Nutella Swirl Pound Cake. Holy yum.

Yes, there are two entire sticks of butter in this pound cake. Yes, the recipe calls for a whole jar of Nutella. Yes, your kitchen will smell like a buttery, chocolate hazelnut dream. And, yes, you will want to eat it directly out of the loaf pan with wreckless abandon. {No, I am not suggesting you give into that urge.} That is why, before you decide to bake this for yourself, you MUST determine who will be the recipient of the majority of this pound cake and then- before you have any time to change your mind - you must wrap it up and deliver it promptly to it's new home. {About a quarter of mine went to my Mom, grandma, and sister and the rest was shared with friends at girl's night. Minus 1 slice and any crumbs that happened to be laying around... which went directly into my belly.}

Ok, I'm just kidding, I know you and I have more self control than that. {Sort of.} But seriously, do yourself a favor and make this.

Nutella Swirl Pound Cake
adapted from Food & Wine.com

You'll Need:

1 1/2 cups all-purpose flour

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

3/4 teaspoon baking powder

1/4 teaspoon salt

2 sticks unsalted butter, softened

1 1/4 cups sugar

One 13-ounce jar Nutella

1. Preheat the oven to 325°. Lightly grease a 9-by-5-inch loaf pan with nonstick cooking spray. In a small bowl, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
2. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. {I used the stand mixer.} With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
3. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
4. Bake the cake for about 1 hour to 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean {remember it won't be completely clean because you'll be going through layers of nutella. Just make sure there isn't wet batter on the toothpick and you should be fine}. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

When Life Hands You Lemons...

Make Buttermilk Lemon Poundcake, obviously. ;)

This has been a busy week in our little household. For starters, I began a new job this week and have had far less time {and energy} than usual to spend in the kitchen. So, when I tell you that today's recipe comes together quickly and easily, I'm not joshin'.

I whipped up this poundcake as I was getting ready for work, and while it took a smidge longer to bake than indicated in the recipe, it still was pretty easy and low maintenance. Truthfully, I wasn't initially thrilled with the look of it in the pan {mine didn't get that domed look of most loaf pan recipes}, but as you can see, it cuts into pretty slices with a tasty sugary crust.



Look at me gettin' fancy with a lemon wheel. ;)

 With Springtime's arrival, I've been in a very bright and citrusy mood {culinarily, anyway} and this poundcake most definitely reflects that. This particular recipe is subtly sweet. It has directions for a Lemon Syrup to drizzle or brush on top, but I found that it was just as perfect without it. I've had a sliver for breakfast, and also enjoyed a slice as dessert with a scoop of vanilla ice cream up on top. Scrumptious both ways.

I see this recipe making a great addition to a Spring brunch menu... or for any plain ol' day of the week. So go ahead and welcome Spring to your palate.

Lemon Buttermilk Poundcake
Slightly adapted from Fine Cooking.com

You'll Need:

1 1/2 cups all-purpose unbleached flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup) unsalted butter, slightly soft
1 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk
Zest of 1 lemon, finely chopped or grated

For the syrup:
Juice of 1 lemon
3 to 4 Tbs. confectioners’ sugar

Directions:

1.Heat the oven to 325°F. Spray a loaf pan that’s about 8x5x3 inches with a nonstick coating.

2.Whisk together the flour, baking powder, and salt until well blended. With an electric mixer, beat the butter until it’s very pale and little tails have formed. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well.

3. Add the eggs one at a time, beating until blended before adding the next. Add teaspoon of vanilla. With the mixer on low, add about one-third of the flour and mix until almost combined; then add half the buttermilk and mix until just combined. Repeat with another third of flour, and then the last half of the buttermilk, ending with the last third of the flour.

4. Just before all the flour is incorporated, switch from the mixer to a stiff rubber spatula, add the lemon zest, and slowly stir to blend in the flour and zest, taking care to scrape the bowl’s bottom and sides.

5. Scrape the batter into the prepared pan and bake until the cake is golden brown and a toothpick comes out with just a few crumbs clinging to it when inserted in the center, 45 to 50 min. Let the cake cool for about 10 min.

Optional:

Stir together the lemon juice and confectioners’ sugar. Brush or pour onto poundcake.