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Wednesday, March 17, 2010

Life is passing me by.

Of late, I am feeling that life is passing me by too fast. i am nearing 30, have so many things I want to do, like catching up on music, dance, learn something new, write about our various trips inside USA. However,I never get around to doing anything.In bad need of time management,and some restful time to think about writing. Life's everyday conundrums keep me busy. You Tube is now my only source of Carnatic music. Watching videos and playlists of other kindred spirits.






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Tuesday, March 9, 2010

Butternut Squash Cake

Hi All:
Saw the recipe online. thought it wud be nice to share.


Butternut Squash Spice Cake

Butternut Squash Spice Cake
Dan Goldberg
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My Notes

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 Outstanding
Remarkably moist and tender, this cake gets its warmth from spices like cinnamon, nutmeg, allspice, and a hint of black pepper. Whole-wheat pastry flour adds nutrients without compromising taste or texture. Prep and Cook Time: 1 1/2 hours. Notes: Extra mashed squash may be served hot with butter, salt, and pepper; stirred into soups or stews; or frozen for future cakes. Whole-wheat pastry flour is sold at health food and specialty baking stores, as well as at Whole Foods stores.
Yield: Makes 8 servings

Ingredients

  • 1  small butternut squash
  • 2  cups  whole-wheat pastry flour
  • 1  teaspoon  ground allspice
  • 1  teaspoon  ground cinnamon
  • 1  teaspoon  freshly ground nutmeg
  • 1  teaspoon  baking powder
  • 3/4  teaspoon  salt
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  freshly ground black pepper
  • 1/2  cup  unsalted butter, at room temperature
  • 1 1/2  cups  packed light brown sugar
  • 2  large eggs
  • 1  teaspoon  vanilla
  • Powdered sugar or whipped cream (optional)

Preparation

1. Preheat oven to 350°. Cut squash in half lengthwise and remove seeds. Place the squash halves, cut side up, on a baking pan, then cover with foil and bake until tender when pierced with a fork, 20 to 30 minutes. Uncover and let sit until cool enough to handle, then use a spoon to scoop out the cooked squash from the peel. Mash with a fork. Measure out 1 cup of the squash and set aside any remaining for future use (see Notes).
2. Turn oven down to 325°. Butter an 8- by 8-in. baking pan and set aside.
3. In a small bowl, combine flour, allspice, cinnamon, nutmeg, baking powder, salt, baking soda, and pepper. Set aside.
4. With a mixer, cream together butter and brown sugar in a large bowl until smooth and a bit fluffy. Add eggs one at a time, beating for 30 seconds after each addition. Mix in vanilla.
5. Add half of the flour mixture to the butter mixture and stir to combine. Stir in the cup of mashed squash. Add remaining flour mixture and stir just enough to combine. Pour batter into prepared baking pan and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Serve plain or with a dusting of powdered sugar or a dollop of whipped cream.
Note: Nutritional analysis is per serving.

Nutritional Information

Calories:
417 (30% from fat)
Protein:
6.9g
Fat:
14g (sat 8)
Carbohydrate:
70g
Fiber:
5.3g
Sodium:
401mg
Cholesterol:
85mg
Sunset, OCTOBER 2006

Member Ratings and Reviews

5 stars
LB
Great taste! very easy to make- just bought already but up squash from grocery store (about $5) and microwaved it. Much quicker and worth it! I also added a bit more cinnamon and allspice, and bought the cream cheese frosting to add to the top that really brought out the sweetness to it (GREAT as a muffin!!) will definitely make this again! (TIP: as with i leaned for cookies, putting the prepared mix back into the fridge helps keep the muffins moist)11/18/09
5 stars
Lauren
This cake came out perfect. I loved the spice combination and the whole grain flour worked well. I have a VERY picky 2 year old son who enjoyed this cake as well! Definitely will be making this one again.01/18/09




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