Delicious Pumpkin Coffee Cake

Here is an amazing coffee cake recipe, I got it from my sister-in-law, Caroline and if I remember right it is based on a Martha Stewart recipe. This coffee cake really gets you in the holiday spirit and would be perfect to serve on Thanksgiving morning as a light breakfast so you save room for the feast later that day.



Pumpkin Coffee Cake

Here are a few pictures of my big kitchen helper!

HAPPY THANKSGIVING!

Wordless Wednesday

Is it "fo-CA-ccia" or "fo-KAY-ccia"?

What is better on a cold fall day than homemade bread straight from the oven? I love this focaccia bread recipe, it has a yummy herby flavor and the touch of Kosher salt sprinkled on top makes your mouth water.....hmmmm, just typing this makes me want to go and get another piece!



The sky is the limit when it comes to this recipe. You can top it with Parmesan cheese, sun-dried tomatoes, and olives, any type of herbs (dried or fresh) or it would make a delicious pizza crust. Use your imagination!

Focaccia Romana

Bread

• 1 package quick raising yeast


• 1 cup warm water
  
• 1/4 cup olive oil


• 2 T vegetable oil


• 1 T sugar
  
• 1/2 tsp salt


• 2 3/4 - 3 cups flour

Topping

• 3 T olive oil
  
• 1 med clove garlic, minced


• 2 tsp minced fresh rosemary leaves or 1 tsp dried


• 1/3 - 1/2 tsp Kosher salt

Dissolve yeast in water in large bowl of an electric mixer, add both oils, sugar, and salt. Mix in 1 1/2 cups flour, add remaining flour 1/2 cup at a time. Dough will become quite stiff. Turn dough out onto lightly floured surface, knead dough until smooth and no longer sticky, about 10 minutes. Let dough raise in an oiled bowl, covered, for 1 hour or until doubled in bulk. Punch down. On a large, greased cookie sheet, use your fingers to press dough into a large disc about 1/2 in thick. Let raise 30 minutes.

Mix oil and garlic for topping. When dough has risen, brush oil over dough lightly. Sprinkle with rosemary and salt. Bake at 375 for 30 minutes until golden brown.

Luscious Low Fat Lemon Cake

I am always on the hunt for healthy recipes that also taste delicious, a tough task sometimes. This one is light, refreshing, FULL of flavor and has less than 10 grams of fat per serving! So indulge and enjoy!







Low Fat Lemon Cake


2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups sugar
1/2 cup soft unsalted butter
3 lg eggs
1 cup nonfat buttermilk
2 T lemon zest
2 T fresh lemon juice



Cream butter and sugar. Add eggs one at a time and mix well. Mix in flour, powder, soda, and salt. Add zest, juice and buttermilk and mix until well combined. Pour into 2 8 or 9 inch round pans that are greased and lined with wax paper. Bake at 350 for 30-32 minutes.





Icing


3 cups powdered sugar
1/4 cup melted butter
1 T lemon zest
1/4 cup lemon juice



Mix all ingredients until creamy and smooth. Spread 1/2 of icing on the top of one cake round, place second cake round on top, spread remaining icing on top letting it ooze down the sides a little. Store cake in fridge.



This cake is also delicious served with fresh blueberries!

Happy 5 Months!

Annsley, you turned 5 months today! It is hard to believe that not too long ago you were still in my tummy! You have grown so much in these 5 short months! You are a pretty happy baby though you have your moments of fussing, especially in the evenings. :)

At 5 months you:

• love to suck on your fingers
  
• adore bath time especially when Mommy sings "The Way You Look Tonight" to you


• "Amazing Grace" and Grandpa Otto's song "Way Up In The Snowy Mountains" are your favorite songs, except in the bathtub :)


• are full of smiles and giggles




• roll from your tummy to your back


• love to talk/babble


• like to stand

• like to look at trees on our morning runs


• are starting to notice our kitty, Lucy


• have started eating rice cereal and pears, YUM!


• love to play with Raffy the Giraffe

Annsley you are such a blessing to us and Daddy and I love you so much!

XOXO Mommy