::gingerbread::

This is the time of year I start wanting rich aromatic foods that make the whole house smell amazing as they cook. That are warm and comforting when it is cold and dark. Gingerbread is a favorite for all those reasons. This smells amazing and is delicious with a steaming mug of cocoa or coffee.

This recipe is slightly tweaked from the ski house cookbook. I make gingerbread something or other every winter, and this recipe is a great version and super easy to make.

::gingerbread::

2 cups organic all purpose flour
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 tsp unsweetened cocoa powder
1/4 tsp ground cloves
1/4 tsp ground allspice
1/2 tsp baking soda
1/2 tsp sea salt
1 large egg
3/4 cup blackstrap molasses
1/2 cup packed dark brown sugar
1/2 cup vegetable oil (I used organic sunflower)
1 cup boiling water
some butter for the pan

optional:: powdered sugar

Preheat the oven to 350º. Butter a 9" round cake pan (I used ceramic pie dish).

In one bowl stir together the flour, ginger, cinnamon, cocoa, cloves, allspice, salt, baking soda.

In another large bowl whisk together the egg, molasses, oil and brown sugar.

Add the dry ingredients into the wet ingredients and stir. While stirring, add the boiling water, and stir until combined.

Pour the batter into the pan and put into the pre-heated oven for 35-45 minutes. A toothpick in the center should come out clean. Be sure not to over bake - the moist stickiness with gingerbread is the good part!

After removing from the oven let cool a bit before cutting.

Once cool you can sprinkle powdered sugar on the top of the whole cake, or if you are not eating it all right away, sprinkle right before serving.

Serve with just the powdered sugar, or with some fresh raspberries!

pumpkin purée & roasted seeds

While canned pumpkin may make a showing when there is nothing else, I really do like making my own pumpkin purée. The canned stuff is not usually even from pie pumpkins (but from some butternut type of squash). It is easy, although it takes planning ahead if you want to make a pie or cake or bread. This time of year I find it easiest to stick a tray of pumpkin in to roast every time I use the oven - and the freeze it for later!

So, to start. Take a pie pumpkin. Not a huge carving pumpkin (not so tasty) but the smaller ones that will be called pie pumpkins. Clean. Cut off the top. Cut in half or quarters.


Scoop out all of the pulp/seeds (save those!). Place in a baking dish in a 350ºF oven (I usually do cut side down, but you don't have to), and bake for 30-45 minutes, until the pumpkin is soft.


Let cool. Peel back the skins, use a knife if you need a little help. Some pumpkins are more liquidy than others, so I like to put the scraped pulp first into a strainer and let sit for a bit for the extra juice to drip out. From there you can smooth however you like - whiz in a blender or food processor, run through a food mill, or simply use a potato masher. Put into a container and freeze, or use immediately!


Now, what to do with all of those seeds? Take the pulpy seedy blobs and run your fingers through to extract as many seeds as you can. Don't worry if there are tiny bits of pumpkin still in there. Take your pumpkin seeds and put into a saucepan. Just cover with water, and add a nice big pinch of sea salt. Bring to a boil and simmer for 10 minutes. Strain. Most recipes skip this step but boiling them with a pinch of salt first really gives them better flavor, and the outer husk part is not as tough so it is crunchy but delicious.

Place a teaspoon of oil (I used sunflower oil) on a cookie sheet, and pour your pumpkin seeds over it. Use your fingers to coat all of the seeds. Now, add your seasoning. Sea salt, brown sugar, paprika, chili powder...find your favorite!

Today I used 1/2 teaspoon of yellow curry powder, 1 Tbsp of dark brown sugar, and a pinch of sea salt. SO good.

Gently stir the pumpkin seeds to coat in your seasoning mix. Spread evenly on the sheet and place in your oven while you are baking the pumpkin chunks. Stir every 15 minutes or so, and continue baking in the oven until they are golden - about 30-45 minutes, depending on how many seeds you have on the tray (all pumpkins are different, so...). Remove from oven and let cool.

SO good! I am using these pumpkin seeds (well, what I have not eaten!) in a trail mix. And tomorrow I'm making a batch of pumpkin butter with the puree.

pumpkin seeds:: "Pumpkin seeds are a very good source of the minerals phosphorus, magnesium and manganese. They are also a good source of other minerals including zinc, iron and copper. In addition, pumpkin seeds are a good source of protein and vitamin K."

apple butter, baked apples, apples!

We went apple picking over the weekend and have more apples. I have been getting apples in batches of 20-30# so that I can do a bit at a time. We have been making applesauce, apple butter, baked apples, pie fillings, and more. With the cool weather also comes the return of bread baking - I seem to fizzle out when the heat peaks, but happily return to the smell of bread baking in the house as the nights get colder. And with freshly baked sunflower millet whole wheat bread you need fresh apple butter to top it with, of course.



apple butter

5-1/2 pounds apples, peeled and sliced/chopped (= about 15-18 med. sized apples)
2 cups sugar (I like to use maple syrup or honey)
1/4 - 1/2 cup apple cider
2-3 tsp cinnamon, or 3 whole cinnamon sticks
1/4 tsp ground allspice or nutmeg
1/4 tsp salt

Place apples in a slow cooker. Add all of the ingredients and mix well. Put on lid and cook on high for 1 hour (stir a few times). Reduce the heat to low. Cover again and cook on low for 9-12 hours - or until it is thick and dark brown. Stir occasionally. Uncover and cook for one more hour. Remove cinnamon if you used whole sticks. If you like a smoother apple butter, you can run it through a food mill or use a stick blender. You can process for canning, freeze, or refrigerate and eat within a few weeks!