Oh my another food post and it is so much the opposite of the last one! This one is all about Doughnuts. Yummy, delicious doughnuts. It all started two weeks ago, actually I think we were at Blissdom when we saw the tweet with the Maple Bacon doughnut, then a few more people were talking about stopping at Suzy Q’s for doughnuts. And then my friend Justin, who tweeted that first Maple Bacon, and I were going to meet for coffee, so I said, “Hey let’s grab some donuts first!” “Big mistake, big, huge” ~ Pretty Woman
I saved my calories all week, leading up to Thursday. Because Suzy Q’s is only open Thursday to Sunday, so I had to gear up for it. Then, lovely person that I am, I waited until the whole family was here to share them. I didn’t even cheat before they all got home for supper. I even made them finish their lasagna first. Then we opened the box (well I had opened it earlier so I could snap these photos, but I put them all back and didn’t lick my fingers, knowing that would lead to an empty box).
Oh My! It was a fight. We had two Froot Loop, Two Coconut (good thing Dad wasn’t here) one Sugar and one Maple Bacon. And four of us, forget the eldest he was at work, his loss (kidding we saved him some). So we did what any parent, who also wanted to taste all of them, would do we cut them in halves and shared. We all loved the Froot Loop and Coconut. We were a little iffy on the Maple Bacon, but I am thinking if we had had it fresh at breakfast with coffee, it would have been a whole different story. And the sugar one, was divine. Just the right amount of sugar to coat a very simple doughnut.
I forgot what truly fresh baked doughnuts tasted like, not the ones you get at coffee shops but true honest to goodness doughnuts, ones I remember from when I was a kid. Delicious. So if you are in town, be sure to make a date to stop in at Suzy Q’s and grab some doughnuts they are divine and I am just glad they are not within walking distance because I would be in big trouble.
*On a fun sidenote, Suzy Q’s is actually located right across the street from a house I lived in back when I was 19/20! Back then there were no funky coffee shops, just car lots and garages. It is so fun to see that neighbourhood changed and growing since I lived there… some… twent… few.. years ago.
Despite the unseasonably warm temperatures, it is still Fall. And Fall usually means all things pumpkin around here. I realized yesterday that I hadn’t made some Pumpkin Bread yet, so I had to remedy the situation. With a little help from Apple, we were knee deep in Pumpkin Bread and thankfully she loves it too!
Here is a quick and easy recipe for Pumpkin Bread, best enjoyed with a hot coffee or tea and while enjoying a bit of Fall sunshine.
1 cup all purpose flour
1 cup packed brown sugar
1 tbsp baking powder
1 tsp ground cinamon
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/8 tsp ground ginger or cloves (I add both!!)
1 cup canned pumpkin
1/2 cup milk
1/3 cup shortening
1 cup all purpose flour
Grease a 9x5x3 inch loaf pan, set aside.
In a large mixing bowl (or the bowl of your mixer) combine 1c. flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, ginger and cloves. Once combined add pumpkin, mild, eggs and shortening. Beat with mixer on low speed until fully blended. Add the other 1 cup of flour; beat until blended.
Pour batter into pan. Bake in 350 degree oven for 60 – 65 minutes. Cool on wire rack for 10 minutes, remove loaf from pan.
Enjoy with or without butter
Notes: I normally make a double batch at once in my Kitchen Aid mixer. If you don’t have a large mixer, I would do it one at a time. I usually buy the large can of pumpkin which makes two and a bit loaves, so if you have room in your freezer, and think it will actually last long enough in there, go for it! Another note, if you like walnuts and raisins both can be added to this recipe and make for a delightful addition. I do use the walnuts once in a while, and raisins if I want Hubby to love it. But to send to school for a snack I keep all the nuts away and just send it with a little butter and an extra heaping of love.
During a recent Twitter party, I got chatting with a new follower about a Chicken Wellington Recipe that is a family favorite. She was wondering how easy it was to make since she is always looking for new recipes to try. I knew I was making it last night for my Mom’s 65th Birthday, so why not blog the recipe so others can enjoy as well.
The first time is always the hardest with any recipe, but honestly it really is super easy and impresses people makes you look like you slaved all day long. My Mom has been making this recipe for many years so I don’t know where it came from, some fabulous magazine no doubt.
And I had to pick up this wine for supper, I had no idea what it tasted like, but somehow it called out to me from the shelves. In the end it was quite nice, a Rosé from South Africa. Refreshing on a warm day. Ingredients (makes 16 according to recipe, however I seem to only get 8 and some for the kids, I must use large Chicken breasts)
8 Boneless skinless Chicken Breasts
1/2c dry white wine
2tbsp vegetable oil
1/2 lb mushrooms, very finely chopped
2 onions, chopped
1/4 c butter
salt and pepper
2 packages (two whole boxes) frozen puffed pastry
Place chicken breasts in a large cake pan or jelly roll pan. Season with salt and pepper, pour white wine and oil to pan. Cover tightly with foil. Bake at 350 for 20 minutes or until chickent is firm to touch. Allow chicken to cool or at the very least rest in on a paper towel before wrapping for a few minutes.
While the chicken is cooking sauté chopped mushrooms and onion in butter until soft, in a large skillet. Season with salt. Let cool for a few minutes.
3. Thaw frozen puff pastry. Roll out pastry into long rectangles (I get four rectangles per box) using flour if needed.
4. Place one piece of chicken on the rectangle of pastry, spoon some mushroom mixture on top, wrap the pastry over the chicken and seal with a fork.
5.When all chicken breasts are wrapped, place on a large cookie sheet and bake in the oven at 375 for 40 minutes.
6.Serve with Bearnaise Sauce and Wild Rice.
Wild Rice Almondine
Follow directions on your box of Wild Rice. When the rice is ready stir in sautéd onions and sliced almonds with a 1/4 c of white wine. Let simmer until wine has evaporated and serve.
Always follow with a fabulous dessert, preferably birthday cake, but any dessert will do.