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Thanksgiving

Apples, Bundt, Cakes, Pumpkin, Thanksgiving

Spiced Apple Pumpkin Bundt

November 11, 2014

Hey! look at that – my first GIF. 

I felt I should come back with something interesting, seeing as how I haven’t blogged in a while. I blame work (teachers strike over = working everyday) and Adam’s work schedule. 

When Adam isn’t home, I haven’t been baking as much, and when he is home we’re fiercely busy with wedding plans, visiting friends and family and trying to make the most of the 6 days he’s home. I’m ashamed to say we eat out more often now than ever, whereas before we would seldom go to a restaurant. But when he’s home, we’d both rather not be in the kitchen cooking and cleaning. Plus, he has to satisfy his wicked sushi craving. The food at his work is not great, however, so I do like to make him a few good homemade meals to satiate his appetite before he returns. 

You don’t realize how much your schedule and routine changes when your significant other (fiancé) is out of town. You also realize how heavily you rely on that person when you find yourself in the shower with no one to grab that towel you left on bed, or when the dog wakes up in the middle of the night and you have to drag yourself out of bed, shrug on some clothes and take them outside in the new autumn chill. It’s cold here now, by the way. Although I’m reminded of how much colder it is up north when I’m complaining to Adam about our 2 degree weather, and he’s working in -20. Sorry bout that. 

While I try to bake and carry on with cooking like I do when Adam is home, I regrettably find myself eating oatmeal, veggies, fruit, salads, tuna and other no prep meals for lunch and dinner. I was however proud of myself for cooking an actual meal this week (chicken enchiladas) for dinner and lunch leftovers. It was quite delicious, and just what I needed. I baked two chicken breasts with chili seasoning and sweet potato. Then I spread some pureed black beans on a tortilla, added the shredded chicken, sweet potato, goat cheese and rolled them up and topped with salsa, baking them again in the oven. They were so delicious – as I told Adam “i made real food!” While I haven’t been baking much, except for some delicious banana bars I’ll share later this week, I thought I had better upload some recipes I made last month. With ourthanksgiving over, I think I’ve exhausted my pumpkin recipes. 

Pumpkin Apple Bundt Cake // bakeaholic.ca

This weekend we are hosting our second annual Friendsgiving – it was such a success last year. We make the turkey and stuffing, and our friends bring over the side dishes and dessert. The amount of food last year was crazy, and everything was absolutely devoured. It’s such a fun tradition and we love getting together with our friends. This year we have a whopping 16 people coming for dinner! We’ll have to bring in some extra tables. 

I made this cake for our thanksgiving in October. It’s the perfect combination of apple spice and pumpkin spice – something a little different than the traditional pumpkin pie. The two flavours go well together, and the cake is perfectly moist. 

Pumpkin Apple Bundt Cake // bakeaholic.ca

Pumpkin Apple Bundt Cake // bakeaholic.ca

Pumpkin Apple Bundt Cake
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Ingredients
  1. 2 cups whole wheat pastry flour
  2. 1 teaspoon baking powder
  3. ¼ teaspoon baking soda
  4. ¾ teaspoon cinnamon
  5. 2 eggs
  6. ½ cup granulated sugar
  7. ¼ cup canola oil
  8. 1 cup pumpkin puree
  9. ½ cup almond milk
  10. 1 large apple, peeled and grated
  11. Optional: confectioners' sugar
Instructions
  1. Whisk together the flour, baking powder, baking soda, and set aside.
  2. In a separate bowl, whisk together the eggs, sugar, and oil until thick and creamy, about one to two minutes.
  3. Next, whisk in the pumpkin until well incorporated.
  4. Now add the dry ingredients to the wet ingredients and stir until just combined.
  5. Stir in the almond milk, and then fold in the apples.
  6. Pour the batter into a greased bundt pan.
  7. Bake at 350 degrees for 35-40 minutes until the top is golden and a skewer inserted into the center come out clean.
  8. If desired, dust with powdered sugar.
Adapted from Homemade with Love
Adapted from Homemade with Love
b a k e a h o l i c http://www.bakeaholic.ca/
Thanksgiving

Happy Thanksgiving

October 14, 2013

It’s Thanksgiving weekend here in Canada – and it’s been a glorious one. We had our first turkey dinner with Adam’s family Saturday night, and tonight we’re having our second turkey dinner with my family. I’ve made 3 dairy-free pumpkin pies, dairy-free pumpkin spice ice cream and 1 apple pie. Our kitchen has seen cleaner better days… 

This year as always I’m thankful for all of my friends and family & wish everyone a wonderful Thanksgiving with theirs. 

Adam and I visited our regular pumpkin patch on Sunday, the Westham Island farm. This year we were extra prepared with our gumboots, bags for the pumpkins and a change of shoes. However, it was so hot and dry that the pumpkin patch wasn’t actually muddy, go figure. We even took off our jackets before heading out because it was so warm. We searched for the perfect pumpkin, and then some ;)

Hope you all had a great holiday weekend =) We’ll be in another turkey coma later today, then back to work tomorrow!PicMonkey Collagekdafd dfa ll

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PicMonkey Collage

Pie, Thanksgiving

Traditional Apple Pie

October 9, 2011

This weekend it’s Thanksgiving in Canada. Adam and I get to enjoy two thanksgiving dinners; one at my family’s house and one at his. It’s going to be really nice to see everyone and enjoy dinner, reminiscing, and of course dessert.

I made several small pumpkin tarts, pecan tarts and even mini pumpkin cheesecakes. But I had to make one large apple pie, as per some requests. I think I will also make a full sized pumpkin pie tomorrow for our second dinner.

This is my go to pie dough recipe, along with a simple apple filling. Check out my tips on preparing and baking an apple pie here.

 

For the filling:

mix together in large bowl:

  • 6-7 large tart apples, peeled and cored, sliced thin
  • 1-2 tbs. brown sugar
  • sprinkle of flour
  • splash of lemon juice
  • a few dashes of cinnamon

Combine, and pour into prepared pie crust. Top with second layer, cutting out vents on top. Brush with egg wash if desired, sprinkle with sugar. Bake at 375 for an hour, or until top is crisp.

Happy Thanksgiving to all my Canadians! Hope you have a fantastic long weekend!