Six miles to eat cake...

Yesterday was a sunny day here in Denver. The wind was a little crisp, but it was a good day to go for a walk. I did all my errands early on in the day and met Dan around 4 o'clock for our 6 mile walk. I know it may sound counterproductive to walk 6 miles then come home and eat cake and drink martinis, but I know that I will never in my life not want cake so 6 miles it is...it's all about balance. By the time we finished up around 5:45 or so it was getting cooler so we headed back to my house where I made Cumin Turkey Burger sliders (I have recently become infatuated with these cumin turkey burgers), some oven roasted potatoes, along with the pumpkin cake I made for dessert. To drink we tried out a Pumpkin Martini, as well as a Carmel Apple Martini. Both very strong, both very good. I am cherishing these last few days at home, my travel schedule gets back into full swing next week and with the holidays coming full force it's going to be a very busy time. Hope everyone is enjoying the fall. We had a pretty good winter preview this week and my 1 hour 45 minute commute to Colorado Springs had me realizing I am not ready for winter...let's pray for a mild one.

Pumpkin Bundt Cake

1 1/2 sticks unsalted butter, softened

3 large eggs

1 1/4 cups sugar

2 1/4 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/8 teaspoon cloves

1/2 teaspoon salt

1 - 15oz. can pumpkin

3/4 cup buttermilk

1 teaspoon vanilla

1 cup butterscotch chips

1/2 cup dried cranberries

1/2 cup chopped walnuts

Preheat oven to 350 degrees. Butter and flour bundt pan. Set aside

In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Set aside. In another bowl, whisk together pumpkin, buttermilk and vanilla.

In the bowl of an electric mixer, beat the butter and sugar until pale and fluffy. Add the eggs and beat for another minute. Alternately add the flour and pumpkin mixtures, beginning and ending with the flour and mix just until combined.

Fold in butterscotch chips, cranberries and walnuts. Spoon batter into prepared bundt pan and smooth the top. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Cool the cake in the pan on a rack for 15 minutes. Invert cake onto serving platter and allow to cool completely.

For the icing:

1 1/2 cups confectioner's sugar

1 tablespoon pumpkin butter

2 tablespoons buttermilk

Whisk in small bowl and pour over cooled cake.

For the Pumpkin Martini:

2 oz. pumpkin butter ( I used Maple Pumpkin Butter from Stonewall Kitchen)

2 oz. pear vodka

1 1/2 oz. simple syrup

1 oz. triple sec

Fill the cocktail shaker with ice and all ingredients. Shake vigorously until blended. Strain into martini glass.

The Cookies Finally worked...

I have to admit that I do love cookies. Ever since I moved to Denver, I have always had trouble getting cookies to turn out. Last Christmas I tried making snowflake sugar cookies and when they came out of the oven they looked more like a daisy. Today I wavered back and forth between making something with apples or baking cookies. My determination to beat the altitude and whatever else was causing my cookie curse won out and I found a recipe that claimed to be "no fail." We will see about that. But alas, they really didn't fail, they turned out delicious and beautiful!!!

No Fail Sugar Cookies

1 cup butter

1 cup sugar

1 egg

1 teaspoon vanilla extract ( I use vanilla bean paste)

3 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

Cream the butter and sugar until light and fluffy. Add the eggs and vanilla and mix well. Mix dry ingredients together and add slowly to butter mixture. Mix until the flour is completely incorporated. Chill for at least 1 hour. Roll out chilled dough on parchment or lightly floured surface. Cut in desired shape. Bake on ungreased cookie sheet for 8-10 minutes at 350 degrees.

Decorating Icing

1 pound confectioners sugar

5 tablespoons meringue powder

scant 1/2 cup water

Whisk together. Icing will be stiff. Tint desired color. Outline each cookie with icing, then thin remaining icing and "flood" the center of each cookie with thinned icing. Let set.

Fall is gone already??

Well, fast forward right through Fall and head first into winter. It is 18 degrees outside today and the snow is falling. There have been lots of accidents on slick roads this morning. Great day to stay in. I had some zucchini left from my last visit to the Farmer's Market and decided this mornings weather called for some baking. Zucchini bread...perfect. With a nod to autumn I added some dried cranberries and instead of flouring the pans, I "sugared" the pans which created a crispy crust, just sweet enough. The house is filled with the smell of cinnamon, I think I'll pour myself a cup of coffee and pretend the snow flakes falling outside are actually beautiful fall leaves...

Zucchini Cranberry Bread

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons cinnamon

3 eggs

1 cup vegetable oil

2 cups sugar

2 teaspoons vanilla extract

2 cups grated zucchini

1/2 cup dried cranberries

sugar for coating pans

Grease and sugar three 8 x 4inch loaf pans. Preheat the oven to 325 degrees.

In a bowl, sift together flour, soda, baking powder, salt and cinnamon. In a large bowl, combine eggs, oil, sugar and vanilla. Stir dry ingredients into wet. Add zucchini and cranberries. Divide batter between the 3 pans. Sprinkle tops with sugar. Bake for 45 minutes. Let cool on wire rack.

Roasted Tomato Soup

It was one of those things that I get in my head, and I can't think about anything else until I get it made...Roasted Tomato Soup. With the end of the Farmer's Market season coming quickly I knew I had to get those tomatoes while the gettin was good and the weather this weekend has definitely had a bit of a chill so it really was the perfect Saturday night supper. I made the soup, along with Cumin Turkey Burgers with some caramelized onions and chipotle mayo. It wasn't overly filling and when it was done I didn't feel like I had stuffed myself, but full enough to "rest my eyes" a little on the couch afterward....ah, I love fall!

Roasted Tomato Soup

2 1/2 pounds tomatoes, quartered

4 garlic cloves, whole

2 red peppers, seeded and cut into 1" pieces

1 large onion, diced

1 tablespoon balsamic vinegar

1 tablespoon adobo sauce

1 chipotle pepper in adobo sauce

olive oil

salt

pepper

1 teaspoon paprika

1 1/2 tablespoons tomato paste

3 cups vegetable broth

1/2 cup cream

4-5 basil leaves, chopped

chives for garnish

Combine tomatoes, garlic cloves and red peppers on baking sheet. Drizzle liberally with olive oil and balsamic vinegar. Season generously with salt and pepper. Roast in a 400 degree oven for 35-40 minutes. Meanwhile, saute diced onion in 2 teaspoons olive oil in soup pot. When all vegetables are done, transfer (in batches if necessary) to food processor bowl and puree to desired consistency. (I like a little texture to the soup). Return the pureed vegetables to the soup pot and add the adobo sauce, chipotle pepper, vegetable broth, paprika and tomato paste. Let simmer for 15-20 minutes. Add cream and basil leaves and warm for about 5 minutes more. Taste for salt and pepper and adjust as needed. Garnish with chives.