Food for Thought

{Dunes at Indian Rocks Beach in Florida}

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.

~J.R.R. Tolkien

It’s a dangerous business, going out your front door.

~J.R.R. Tolkien

I am channeling Tolkien today since the hubby and I will be seeing the Hobbit this weekend (sooo excited!!!).  It's funny how quotes people have said 50, 100, or 1000 years ago can have such relevance today.  I am guilty sometimes of valuing gold over food, cheer and family--then the hubby brings me back down to reality (which I love him for!).  Personally, I think "your front door" is not only literal but also figurative because you are never the same person once you leave your comfort zone, and that is indeed dangerous  ;o)

I hope that you have a lovely and beautiful weekend!

 

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Jam Cake

My in-laws gave me 4 jars of homemade jam a few weeks before Thanksgiving!  The hubby and I don't eat jam too often so I was stumped on what to do with it.  Then an epiphany--make jam cake as a dessert for Thanksgiving!

 

{Jam Cake made with apple butter}

 

{Two apple butters and one blackberry preserves}

 

{Creaming butter and sugar then adding eggs}

 

{Yes this looks like it separated, but it'll work--promise!}

 

{Add nuts and raisins}

 

{This batter makes a bunt cake and at least 8 cupcakes!  Side by side comparison of the blackberry cake batter to the apple}

 

{An outtake--I was seriously impatient to make my second cake so I only waited 15 minutes....  It was delicious anyway!}

Jam Cake

Makes 1 bunt cake and 12 cupcakes (it's a large amount of batter!)

1 cup butter, room temperature
2 cups sugar
8 eggs, room temperature
2 cups jam, blackberry or apple are best
3 1/2 cups all purpose flour
2 teaspoons baking soda
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
1 tablespoon ground cinnamon
1 teaspoon salt
1 cup buttermilk
1 cup walnuts, chopped (optional but recommended)
1 cup raisins (optional but recommended)

1. Preheat oven to 350.
2. Cream butter and sugar with a mixer until very light and fluffy, about 3-5 minutes.
3. Add eggs one at a time, blending well in between.
4. Add jam to batter when all the eggs are incorporate and mix until combined, about 2 minutes.
5. Meanwhile, whisk all the dry ingredients together in a separate bowl.
6. Add 1/3 of flour mixture and incorporate it in followed by 1/2 cup of buttermilk, repeat ending with flour mixture. 
7. Mix until just combined!
8. Fold nuts and raisins into the batter.
9. Grease a bunt pan and line cupcake pan.
10. Pour batter until almost full in the bunt pan and cupcake pan.
11. Bake cake for 50-60 minutes or until a toothpick inserted comes out clean.  Cupcakes will take 15-20 minutes or until a toothpick inserted comes out clean.
12. Cool before trying to get out of the pan (major mistake I made--patience is a virtue!).
13. Serve. 

My co-workers and I are still eating the cupcakes for breakfast (hey--it's made with jam which is completely acceptable breakfast food), and they are as delicious, if not more so, as when I first made them.  They are really good with peanut butter!

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Homemade Hamburger Helper

I try really, really hard not to buy processed foods.  Sometimes, I just can't help craving Three Cheese Hamburger Helper.  Why?  Growing up we had it several times a month (if not at least once a week).  To make it healthier my mom added veggies.  Such a comfort food for me, but as an adult I cringe at all the additives so I set out to make my own from scratch!

 

{Homemade Hamburger Helper}

Seriously delicious!  The hubby ate all of it that night and requested that I make it again the next night!

 

{Brown beef}

 

{Add veggies of your choice}

 

{Add cream cheese and milk to make sauce}

 

{This pasta is veggie pasta--how sneaky am I?}

 

{Sauce is made}

 

{Add hot, cooked noodles}

 {Stir in pasta which will absorb a good amount of sauce in it's spirals}

Homemade Hamburger Helper

Makes 4 servings

1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon steak seasoning
8 oz veggies (your choice)
1 cup milk
8 oz cream cheese
Pasta, cooked

1. Heat a skillet to medium high and cook meat, onions, and garlic until done.
2. Add steak seasoning and veggies to cook through.
3. Add milk and cream cheese, stirring to melt and combine.
4. Add pasta.
5. Serve. 

I will take this time to apologize for being MIA--it's been crazy busy at work, and I didn't have the time to post anything (I did have these ready I promise!).  Anyway, life is returning to normal so it's back to the regular schedule!

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Food for Thought

 

The journey of a thousand miles begins with a single step.

~Lao-tzu

It's been a hard week for me--mainly because I need to remember that lasting change takes small steps rather than the large leaps that I want to take.

Have a wonderful weekend!

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