Monday, October 31, 2011

Roasted Pumpkin Spice Cakes


I had 2 small sugar pumpkins... I roasted them and made these little beauty's!!!  A little more work than a traditional pumpkin cake but well worth it... 

1 Small Pumpkin, Cut into Chunks and Roasted in Oven Until Soft
Once out of the oven and cooled, puree until smooth
(You will need 2 Cups of Pumpkin)
4 Eggs
1/2 Cup Vegetable Oil
2 Cups Brown Sugar
2 Tablespoons Vanilla 
2 Cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Teaspoons Cinnamon
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Fresh Ground Nutmeg
1/2 Teaspoon Fennel Pollen (optional)


Peel the pumpkins ... 


Remove the seeds and guts... (don't forget to wash the seeds, dry the seeds, toss with a little oil and sea salt... toast in the oven set at 225 for about an hour.)


Cut the pumpkin into cubes and roast in a 300 degree oven for about and hour... 


This is what it should look like... 


Puree in the blender... you may have to add a little water at a time until you get a smooth puree... 


Combine the eggs, brown sugar, vanilla, and pumpkin... whisk until smooth... .


Add the flour, spices, baking powder, baking soda and fennel pollen if you are using it.... 


This is Fennel Pollen... I found this little secret at Old Town Spice Merchant... I am sure you can find it online... 
But not required... 



Do not over mix... 


I used Mini Bundt Pans... generously spray with baking spray... 


Angel's Singing..... 






Fergie's Sweet Potato & Panela Cakes


I have a new found fascination with Sweet Potatoes.  They are so tasty and the texture is just perfect!  My mother came over with some Panela Cheese... I had never used it before and after careful research figured out exactly what I would be making.  My kids love potato pancakes and hiding veggies in them is so easy! 

2 Sweet Potatoes
3 Russet Potatoes
1/4 Cup Onions, Diced (I used caramelized onions)
1 Cup Panela Cheese, Crumbled 
1 Teaspoon Sea Salt or Kosher Salt
1/2 Teaspoon Fresh Ground Pepper
1/2 Teaspoon Chile Powder 
2-3 Tablespoons Vegetable Oil (do not use olive oil)



Place the sweet potatoes and the russets in a large pot, cover with water and bring to boil.
Reduce the heat and simmer until you can stick a fork through the largest potato... 


Peel the potatoes... 
Using a masher or a large fork mash the potatoes... they should not be over mashed... 


This is Panela cheese... can be found in most supermarkets... look for it where the Mexican Cheeses are. 


Crumble the cheese and add to the bowl... 



Add the onions, chile powder, pepper, and salt... 


Gently mix everything... 


I used a medium cookie scooper... 


Heat the oil and place the cakes... 


Remember that everything in this cake is cooked... so you are only browning the cakes... 







Thursday, October 27, 2011

Temecula Spice Merchant




So I took a stroll up Fifth Street in Old Town Temecula and ended up in a little bit of Heaven.  The smells pulled me from the sidewalk down this little brick walkway ... I stepped in the doorway and heard the angels sing!  Temecula Spice Merchant is a rustic yet chic little shop full of spices, sea salts, teas, spice blends, honey's, dry chile's... from exotic to everyday use.    


The staff is extremely knowledgable and eager to help. 









This is by far one of my favorite new places... 


This is what I came home with ... 



Can't get through Fall or Winter without plenty of Sage... 
even good as an herbal tea for colds and sore throats... 


Verbena Tea... absolutely amazing on a cold and rainy day, a real treat!


Marjoram, a must for making homemade sausage and in stews and soups... 


White Peppercorns... Subtule, smooth, even great in spice cookies and even better in a Blood Mary!


Black Truffle Salt... A treat on your baked potato... mixed in butter over a steak... 


Garam Masala... a stale in most indian dishes and my secret ingredient (not so secret now) in my zucchini and carrot bread. 


Turmeric... aside from being a natural anti inflammatory, this is an 
incredibly aromatic and will give your soups and rice dishes that little 
"Umph" they needed. 


Madagascar Vanilla Bean... Vanilla has nothing on a whole bean!  
I bought this bean to make vanilla sugar... just stick the whole bean in a large jar of 
sugar and you have the most delicious vanilla sugar !


Espresso Powder... I use this when cooking with chocolate... makes it taste richer and 
more intense... 


This my friends is something new... I have never used it but when I took a little sniff I decided I could not leave the store without it.  

In short, please check this shop out... they also take online orders. 

41925 Fifth Street, Suite 101 Temecula, CA 92590
Store Hours : Mon-Fri 10-5; Sat 9-5; Sun 11-4
951.587.2223 www.spicemerchants.biz