Have A Happy & SAFE Halloween!
Wednesday, October 10, 2012
Halloween is three weeks today. One of my favorite Halloween treats is candy corn. I think I love it because it has a creamy caramel and marshmallowy flavour. It’s also pretty cute – orange & yellow & white and in the case of these cookies, polka dotted.
What is your favorite Halloween treat?
Monday, October 1, 2012
It is starting to feel a little like autumn – and I guess it should be as it is October 1! So that means the leaves are getting starting the change colours and I feel like baking something with pumpkin. In my mind the fall equals pumpkins. Not sure if the pumpkin thing is because I love orange and the smell of pumpkin or the fact that Halloween is around the corner.
I’m not a fan of pumpkin pie so I made this low fat pumpkin loaf with dried cranberries. The pumpkin and low fat yogurt make the loaf really moist and the chewy cranberries and crunchy cornmeal provide a rich texture.
It is a really nice dessert for your Thanksgiving table and great with coffee or tea the next morning.
And here is how I made it…
1 cup brown sugar (I like the consistency of the Redpath Golden Yellow Brown Sugar)
½ cup all-purpose flour (I always use Five Rose)
½ cup whole wheat flour
½ cup cornmeal
1 ½ tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp ground ginger
½ tsp salt
¾ cup pure pumpkin (not pumpkin pie filling, I like this E.D. Smith pure pumpkin and you can freeze what you don’t use)
½ cup low-fat plain yogurt (I’ve also used vanilla yogurt)
2 ½ TBSP canola oil (I like Becel)
1 large egg
1 large egg white
1 cup dried cranberries
In a large bowl, stir together brown sugar, flours, cornmeal, baking powder, baking soda, cinnamon, ginger & salt. Mix together and get all the lumps out.
In another bowl (I used my KitchenAid bowl but you don’t really need a mix master for this recipe), whisk together pumpkin puree, yogurt, oil, egg and egg white.
Stir dry ingredients with cranberries in until moistened.
Pour patter into greased and floured 9x5 loaf pan. I use Bakers Joy it is simply a joy to bake with this product – hence the name I guess – really it is such a great cake release.
Bake 350O for about 60 minutes. I always turn my baking half way through.
Cool in pan. Turn out on wire rack to cool completely.
I’m posting this on Monday to give you time to get organized and bake it for the weekend celebrations.
Have a great long weekend and a Happy Thanksgiving.