Random Recipe: Pumpkin Honey Beer Bread

Posted by random olio

First time ever. I completely missed posting a blog yesterday. Blame it on pregnancy brain. Alas. I do have a great recipe to share with you today. You can see I am continuing my pumpkin theme. I cannot get enough, and since pumpkin eventually gives away to peppermint and egg nog, well, you have to take advantage while fall is upon us. Can you believe that Costco already has their peppermint pretzels? It is not even Halloween yet and we can already purchase favorite treats for Christmas. Will we soon be able to purchase Christmas treats in July?

This recipe is a must try. It is, dare I said it? (Moist!) Yummy, and the perfect treat. Crunchy on the outside, soft on the inside. We actually had it for dinner last night with tomato soup. It is worth trying this fall.

Pumpkin Honey Beer Bread

2 cups sugar

1 cup canola oil

2/3 cup beer (at room temperature)

1/4 cup honey

4 large eggs

1 (15-oz.) can pumpkin

3 1/2 cups all-purpose flour

2 teaspoons table salt

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

Shortening (to grease pan)

Preparation

1. Preheat oven to 350°. Beat first 4 ingredients at medium speed with electric mixer until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin, and beat at low speed just until blended.

2. Whisk together flour and next 4 ingredients in a medium bowl until well blended. Add flour mixture to pumpkin mixture, and beat at low speed just until blended. Divide batter between 2 greased (with unsalted butter) and floured 9 x 5 loaf pans.

3. Bake at 350° for 55 minutes to 1 hour or until a knife inserted in center comes out clean. Cool bread in pans on a wire rack 10 minutes. Remove from pan, and cool until you’re ready to devour it!

The unexpected praise or apology

Posted by random olio

I can be ornery. I like to do things a certain way, and I have a hard time apologizing. I am not sure how that happened in life, and how I became so stubborn. I actually think it is an artifact of growing up so fast. My mom became sick when I was 12. The next four years were filled with her. Taking care of her, cleaning our house, paying bills, using food stamps to buy groceries, finding my own way to/from school and other events, the list goes on. It was all up to my sister and me to figure out how to take care of my mom and figure out how to navigate our own lives. In my own way, I grew up so fast, and had to figure out things on my own, that I almost designed my own life very early on. Maybe they are/were coping mechanisms, but those critical years (when I should have been out playing and getting into trouble) I was just trying to keep shit together.

A recent Seth Godin blog titled: “Notes, not received” made me think about how maybe my childhood hardened me into not being the best at giving praise or approval. I rarely got it myself, so how would I learn to give it out to others? The third and last parts are what specifically stood out to me:

An expected apology rarely makes things better. But an expected apology that never arrives can make things worse.

An expected thank you note rarely satisfies. But an expected thank you that never arrives can make things worse.

On the other hand, the unexpected praise or apology, the one that comes out of the blue, can change everything.

It’s easier than ever to reach out and speak up. Sad, then, how rarely we do it when it’s not expected.

I still have so much to learn. I could definitely be better at work, at home, and with friends/family at unexpected apologies AND praise. We probably all can. We all probably have urges and then decide to not act on them. This is my reminder to try harder, let go more, and say what is on my mind. Hopefully it is a good reminder for you too.

Putting pen to paper

Posted by random olio

Somehow over the years I became a pen and notebook fiend. Well okay a snob of sorts. I am picky about the notebook (spiral versus bound versus so many other options). If I use a spiral notebook it has to have a double spiral. The paper matters too. I do not want thin paper where the ink seeps through. What is printed on the also paper matters. I am not a fan of ruled lines, as it makes me feel I have to keep between the lines and whether it is college or wide, oh that just makes my head spin. Give me mini blocked graph paper or plain any day and let me craft my notes, ideas, and messages as I wish.

Then you have the pen. That matters even more. The pen completely emphasizes how you write. Over time I began to learn that the thinner the tip the better. The thing with pens is usually the thinner the tip, the more design-esque the pen is which means that the tip can easily break. Then I fell in love with Muji. In the US you usually find that a thin tip pen is .5 mm. Muji makes a .38 mm pen. The tips do not break. I cannot leave home without mine. Chris brings me a bundle every time he comes back from Asia. It’s my only ask when he goes away on his trips.

Put the right paper/notebook with the right pen and it is pure zen in and of itself. Somehow the cards all fall into place and I feel I can let the creativity flow (most of the time). When I saw this article titled: “Why You Should Carry a Notebook with You Everywhere” from 99U, it made so much sense. Sure you can document your world digitally, but there is something about putting pen to paper. Whether you are bored in that meeting and brainstorm how to rearrange your living room or you map out how to solve a business problem, having a notebook with you means you probably encapsulate more of your thoughts on a daily basis.

I know I often go back to my notebook at work and find I connect the dots from different ideas. Too many conversations and ideas happen in a given day (and sometimes just within an hour of a day). Putting pen to paper can make all the difference.

Random Recipe: Baked Pineapple Teriyaki Chicken

Posted by random olio

I have been feeling blah about food lately, and needed some inspiration. Chris made this last night, and it hit the spot and was just what I needed. I only had to control myself a bit and not overstuff myself — which is hard to do when something is so yummy! Now I will tell you, there is a word I pretty much hate using: moist. However, baking this chicken with these specific ingredients meant that when you cut into the chicken it was the absolute definition of moist. The ingredient list looks long, but it is not hard at all (just ask Chris!)

Baked Pineapple Teriyaki Chicken [Adapted from Sally’s Baking Addition]

Ingredients:

1 tablespoon cornstarch
1 tablespoon water
1/4 cup brown sugar
2 Tablespoons honey
1/2 cup soy sauce
1/4 cup apple cider vinegar
1 minced garlic clove
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breasts
1 cup pineapple chunks

Directions:

Whisk cornstarch and water together in a small saucepan. Add the brown sugar, honey, soy sauce, vinegar, garlic, ginger, and black pepper. Simmer over low heat (whisking occasionally). Bring to a boil. Remove from heat and set aside so it will thicken.
Meanwhile, preheat oven to 400°F.
Place chicken and pineapple chunks in any oven safe dish or pan. Pour sauce over chicken and pineapple ensure all sides of the chicken is covered.
Bake (uncovered) for 30 minutes or until the chicken is completely cooked through.

We served it over brown rice and then added some steamed broccoli. Yum!

Random Recipe: Skillet Chocolate Chip Cookie

Posted by random olio

We work hard and play hard at work. We also eat well, with which I have a love/hate relationship. Someone on my team is an amazing chef and she keeps us well fed. A few weeks ago, a colleague brought in a plate of what I thought were chocolate chip cookies. Until I had my first bite. They brought me back to my childhood. My mom used to make congo squares. Basically they were chocolate cookie bars, dense and sweet. I loved them. I no longer have her recipe, and have tried to recreate her recipe many times. I came back a few times that day for more and more.

Last night we made them so Chris could partake. Yum.

Skillet Chocolate Chip Cookie [adapted from Martha Stewart]

6 tablespoons unsalted butter (room temperature)
1/3 cup packed dark-brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips (we used 1 1/2 cups)

Preheat oven to 350 degrees. In a mixing bowl, mix butter and sugars. Mix in egg and vanilla. Mix in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.
Bake until cookie is golden brown and just set in the center, about 20 minutes. Let cool about 10 minutes.

Note: Back in January I posted a recipe for a local restaurant’s version — Ned Ludd’s Chocolate Chip Cookie recipe. This Marta Stewart adaptation is so much better.