baking with a toddler

valentine's cookies

in our quest to stay sane while waiting for baby and being virtually snowed in i decided we would try to make some valentine cookies. eleanor helped by measuring the ingredients and pouring them into the bowl. she loved watching the kitchenaid turn and she stood there turning the nob on the front as though she was controlling the machine. baking with a toddler is fun and messy and a lesson in patience. it takes a lot longer and there is always flour all over the place but it's an opportunity for her to practice pouring and to learn about process and reward. when it came time to roll out the dough i learned that it is helpful to reserve a piece of dough for her to do what she wishes with. she used her rolling pin to roll it out, cut hearts (sometimes on top of each other), and dug her fingers into it (another sensory activity). as we stood there in the kitchen together, in our aprons, i remembered these words written two years ago on valentine's day:

"happy valentines day little bird! this is the day when we take extra care to celebrate the love we have in our lives. as i was making cupcakes for your papa and i (because your mama always celebrates with food) i couldn’t help but daydream about the day when you will stand in the kitchen with me and we will bake together."

remembering back to those words written when she was just a kidney bean inside of me i felt an overwhelming amount of gratitude for this life that walks along side of me daily. she is such a joy and these moments together are more special than i ever imagined. i can't wait to share similar moments with our son and to watch my daughter teach her baby brother the things she's learned in her 18 months of senority.

satsuma mandarine orange cake

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satsuma
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ah, winter and it's satsumas and clementines. i love those first early december trips to the market when they greet you with their beautiful orange color. they just exude cheerfulness, don't they? as if their appearance wasn't enough to have me purchasing them by the box, they're sweet citrus flavor puts them over the top. an added plus, eleanor is a huge fan.

i've been buying them for weeks now, eating them at least two at a time, and often allowing them to take the place of dessert. but that didn't stop me from trying to find the best way to create a dessert from these little gems. so when i was trying to think of something sweet to make for my grandparents for the holidays and these beautiful satsuma's showed themselves at whole foods i knew it was time to turn them into something baked. and so this satsuma mandarine tea cake topped with candied satsuma slices was born. this will definitely show up in my winter dessert rotation!

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peaches and cream

peach

here's a random fact about me for your thursday. as a child my first and favorite barbie was called peaches and cream. she wasn't in fact my first barbie but she was my first barbie that managed to keep all her limbs. (my first barbie ended up looking like she was constantly wearing shoulder pads because my dad used bolts to screw her arms back on) now before you click away or wonder, "why are we talking about barbies?", or perhaps just worry that time alone with my daughter all day everyday has left me crazy let me assure you that we are getting somewhere.

you see yesterday, after purchasing the most beautiful and delicious peaches i have ever eaten, i decided to use those that had not been consumed within minutes to make a pie. a peaches and cream pie. (you see, there was a connection)

if you are as lucky as i am and live in a state where you can find fresh from the tree peaches, do yourself a favor and buy them, and then go home and make this pie.

peachpie

peaches and cream pie
from baked explorations

pie dough 

-3 cups ap flour
-1 tbsp. sugar
-1 tsp. salt
-1 c. cold unsalted butter

place flour, sugar, and salt in a food processor and pulse to combine
in a measuring cup stir 3/4 c. water with a couple of ice cubes until very cold.

cut the butter in cubes and scatter across flour mixture. pulse in short bursts until the butter is the size of hazelnuts.

slowly drizzle the water into the feed tube and pulse in 4 second intervals. stop when the dough becomes a ball. remove and split into two balls. flatten each and wrap in plastic wrap. place in the refrigerator for 1 hour.

pie

-1 ball pie dough
-2 1/2 c. diced, peeled peaches
-2 large eggs
-1 c. sour cream or greek yogurt
-2 tbsp. honey
-1/4 tsp. salt
-1 tsp. pumpkin pie spice
-1/2 c. firmly packed dark brown sugar
-2 tbsp. ap flour

dust a work surface with flour and roll the dough out into a 12 in. round. transfer to a pie dish and work into place. cover in plastic wrap and return to the fridge for 30 minutes. preheat the oven to 375 degrees F.

spread the peaches in the pie shell. in a medium bowl whisk together the eggs, sour cream, and honey. sprinkle with the salt, brown sugar, and flour and whisk until combined. pour the mixture over the peaches.


crumble topping

-1/2 c. firmly packed dark brown sugar
-1/3 c. ap flour
-4 tbsp. cold, unsalted butter, cut into 1/2 in. pieces


in a small bowl combine the ingredients for the crumb topping. using your hands work the butter into the sugar and flour until it resembles coarse sand. spread on top of pie filling and bake for 45 minutes. remove to wire rack to cool.



quinoa cookies



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it's been far too long since i baked anything. with all of our travel and family visiting i just haven't wanted to create any extra kitchen messes. add to that my recent desire to cut back a bit on the dessert portion of my diet and to eat a bit healthier and there you have it...no cakes, no pies, no cookies. until yesterday. 

i have been curious about baking with whole grains and wanted to give quinoa cookies a try. upon first hearing about quinoa cookies i assumed they had cooked quinoa in them which had absolutely no appeal to me at all. i prefer my quinoa in a bowl with veggies. silly me, quinoa cookies are made with quinoa flour. intrigued i bought some quinoa flour and quinoa flakes at the health food store. i made a basic chocolate chip cookie substituting quinoa flour for a portion of the all purpose, added quinoa flakes in place of oats and the result was incredible. i dare say they are the best chocolate chip cookies i've ever made. the quinoa lended a nutty flavor that almost resembled a peanut butter cookie. the cookie was fluffy and crisp and oh so chewy. i'm not sure i will ever make chocolate chip cookies another way again. 

chocolate chip quinoa cookies 
recipe adapted from good to the grain

2 cups all purpose flour
1 cup quinoa flour
2 tsp. kosher salt
1 1/2 tsp. aluminum free baking powder
1 tsp. baking soda
1 cup quinoa flakes
2 sticks unsalted butter (cold and cut into pieces)
1 cup dark brown sugar
1 cup sugar
2 eggs
2 tsp. pure vanilla extract
1 1/2 cups chocolate chips

preheat the oven to 350 degrees F. line a baking sheet with parchment or a silpat if you have one and set aside.

in a large bowl combine the flours, salt, baking powder, baking soda, and quinoa flakes. whisk to combine. 

in the bowl of a stand mixer fitted with the paddle attachment combine the butter and sugars. mix on low speed just until blended. add the eggs one at a time, mixing on medium high speed after each addition. add the vanilla and mix just until combined. add the flour mixture and mix on low speed just until combined. mix in the chocolate chips. 

scoop balls of dough and place on baking sheet about 2 inches apart. 

bake for 15-18 minutes, until they reach your desired shade of golden brown. transfer to a wire rack to cool. store in an airtight container.

weekend bits: ella's birthday party!

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we traveled to ann arbor on saturday to celebrate isabella's first birthday. i made a pink ombré cake with layers of chocolate cake filled with raspberry jam and vanilla buttercream. i also made brownie bites with bourbon soaked cherries and little pink meringue kisses. ella was a big fan of the cake and eleanor was happy to eat her crumbs...

more photos can be found on flickr.


baking with my buddy

pistachio shortbread with cardamom

owl+panther cookies are going into the swag bags for the speakers of a TEDx event here in holland on thursday so eleanor and i spent the day baking three different flavors of shortbread. i was worried about trying to bake a large amount of goodies while keeping eleanor occupied but as usual she was quite pleasant. i can't wait until she is old enough to truly help mama but until then she can keep me going with that smile.

my kitchen helper

bran muffins

branmuffs


before i had eleanor my life pretty much revolved around food. no sooner would i finish eating before i would begin thinking about the next meal. i was always cooking, always baking, or at least dreaming up my next baked good. enter a baby and life looks a bit different. the meals i cook are much simpler and i now bake maybe once a week. but perhaps the strangest of developments is that i sometimes forget to eat. i've had many people in my life who on more than one occasion i've heard announce at 5 o'clock that they hadn't eaten all day and i always wondered how that was possible. i have never forgotten to eat and i didn't think it was chemically possible for me to do so. enter eleanor. now, quite often as i walk around lausanne i notice that i feel a little dizzy only to then realize that it has been far too long since my last meal. (i am breastfeeding so far too long equals about 2 hours) mornings seem to be the hardest for me. i always start the day with yogurt but find myself ravenous shortly after. i had cereal every day of my pregnancy and cannot bring myself to have another bowl. so in an effort to provide myself with a healthy mid-morning snack of sorts i made heidi swanson's bran muffins.

they're made with whole wheat flour, wheat bran, bran cereal, and sweetened with maple syrup. (sort of healthy right?) i like to have them with a bit of butter on top because, let's face it, i could never have too much butter.

Bran Muffins
from Heidi Swanson's Super Natural Every Day

2 large eggs, lightly beaten
1 cup buttermilk or natural yogurt
1/2 cup unsalted butter, barely melted
1/4 cup maple syrup
1/2 cups wheat bran
1 1/2 cups bran cereal
1 cup whole wheat pastry flour
1/4 cup natural cane sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. sea salt

preheat the oven to 400°F. butter a standard 12 cup muffin pan.

in a large bowl, whisk together the wet ingredients. sprinkle the bran and cereal across the top, stir, and allow to sit for 5 minutes.

in a separate bowl, which together the remaining dry ingredients. sprinkle over the top of the wet ingredients and stir just until combined. immediately fill each muffin cup three-quarters full.

bake for 18-22 minutes, until the edges begin to brown and the tops have set. let cool for 5 minutes in the pan, remove and cool completely on wire rack.

an anniversary

hummingbirds
yesterday stjin and i celebrated one month of marriage. this seemed like a wonderful excuse to celebrate with some cake or rather some cupcakes. with some overripe bananas on my counter and the flavors of summer on my mind i decided on the lightness of a hummingbird cake.
hummingbird cake was first seen in a 1978 issue of southern living magazine and quickly became their most requested recipe. the origins of it's name have remained a mystery; however, many theories exist. some say that the cake is so delicious it makes you hum with delight as you eat it while others contend that it is as sweet as the sugar water used to feed hummingbirds. i substituted pecans for walnuts, added coconut, and used fresh pineapple as opposed to the typical canned. what resulted were delicious, light, and not too sweet cupcakes with a cream cheese frosting.
i could get used to the idea of celebrating each month with a different dessert.

oatmeal chocolate chunk cookies

oatmeal chocolate chunk cookies with cherries and pecans

there is nothing quite like the smell of cookies baking in the oven. i can't think of any other food whose smell invokes such strong memories of my childhood. i grew up in one of those american homes where my mother always had some buttery baked treat for us to eat; usually in the form of banana bread or a cookie.
besides being the designated cheese grater in the kitchen my mom also trusted me to be her assistant when it was time to bake cookies. it wasn't quite the 1950's image of mother and daughter baking in the kitchen wearing matching aprons (though there is nothing wrong with that and the thought of matching anthropologie aprons was one reason i did a little dance when i found out we were having a girl) but those moments with my mom began something that i hope to recreate someday.
i'm quite certain that the first time i was left alone in the kitchen my friends and i made a huge floury mess chocolate chip cookies from the recipe on the back of the tollhouse chocolate morsel bag. it's been a long time since i've baked a cookie and i've come a long way from the tollhouse recipe; however, i've been so caught up in cupcakes and mousses and pies and macaron that i forgot just how delicious a simple cookie can be. with that in mind and the memory of a smell that my swiss kitchen had not yet been filled with i made a suped up version of a classic oatmeal raisin, an oatmeal chocolate chunk cookie with dried cherries and pecans.

oatmeal chocolate chunk cookies
makes 16

1 1/4 c. flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 c. old-fashioned rolled oats
1 c. pecans, chopped
1 c. cherries, chopped
4 ounces bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 c. packed dark brown sugar
1/4 c. honey
1 large egg
1 teaspoon vanilla extract

preheat oven to 350°F. line baking sheets with silicone mats or parchment paper. in a bowl, sift together the flour, baking powder, baking soda and salt and set aside. in another bowl combine the oats, pecans, dried cherries and chocolate. in the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, scraping down the sides of the bowl as needed. add the egg and vanilla and beat until incorporated. turn the mixer to low, and add the flour mixture to the bowl. stir until just combined. finally mix in the oats, nuts, fruit and chocolate. spoon dough onto prepared cookie sheets and bake 18 minutes or until they are uniformly golden. remove from oven and transfer to wire rack to cool.

flavors of spring

rhubarb
there are certain moments when i forget how far away from home i am; moments where cincinnati and lausanne seem connected. sometimes it's the weather or a day entirely spent speaking english but lately it's been the sight of spring produce at the markets. walking through the market recently i spotted one of the first vegetables to pop up in gardens in the spring, rhubarb. i've never made anything with rhubarb before but unable to resist it's elegant stalks painted in beautiful shades of red and green i bought some. my understanding of this vegetable is that it is pretty bitter and therefore often mixed with fruit to sweeten it up. i decided to mix mine with strawberries to make a compote and placed a spoonful in light pastry to become free form tartelettes. these were heavenly and enjoyable for days.

rhubarb tartelettes
makes a dozen tartelettes
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2 c. flour
1/2 c. cornmeal
1/4 c. sugar
1 tsp. salt
1 stick cold unsalted butter, cut into 1/2 in pieces
1/4 c. cream
2 egg yolks
1 batch strawberry rhubarb compote

sift the dry ingredients in a large bowl. add the butter and mix (i used my hands) until the butter is as coarse as cornmeal. add the cream and the egg yolks until combined. lightly flour a work surface. grab a piece of dough and, using the heel of your hand flatten into a rough circle. continue flattening until the dough is about 5 inches in diameter. place in muffin tin and form to opening. spoon 1/4 c. of compote into center and fold the edges of dough onto compote. continue with remaining dough and compote. place the shaped tarts into the freezer to rest and harden for at least 1 hour. preheat the oven to 375F or 180C. bake for 35 minutes, or until edges are brown and the compote is bubbling. enjoy hot or at room temperature.

strawberry rhubarb compote
2 pounds rhubarb stalks
1 container strawberries
1 1/4 c. brown sugar

rinse the rhubarb and strawberries, trimming ends. cute rhubarb stalks in half lengthwise and then on the diagonal into 3/4 inch pieces. slice the strawberries. set aside half of the rhubarb and the strawberries. put the rest into a medium heavy bottomed pot. add the brown sugar and give the mixture a stir. cover and turn the heat to medium low. cook the mixture for about 15 minutes covered, until the mixture is saucy. remove the cover and increase the heat to medium. cook for another 15 minutes, stirring constantly, until a spoon leaves a trail at the bottom of the pan. add remaining rhubarb and strawberries and stir to combine. pour compote onto a baking sheet to cool.

kitchen disasters with a sweet reward

nutella cake

i decided pretty last minute to make a cake as a surprise for our dear friend, jan's, birthday. i didn't want to buy a lot of ingredients at the store since we are leaving today for vacation so i raided the cupboard and decided to whip up a cake with the jar of nutella we had hiding on a shelf (we have to hide it or else i would eat it everyday). enter the lovely nigella and her gluten free nutella cake.

it all began smoothly, if you call having to beat 6 egg whites until stiff by hand, smooth. but really despite the intense arm workout i was off to a good start. then i looked at the clock and realized it may be difficult to finish the cake, let it cool, ice it, and transform myself all in an hour and a half. this was going to take some serious time management and organization. unfortunately when feeling pressed for time i start to make mistakes. let's list them shall we.
-separating the eggs, a yolk slipped into my bowl of whites
-when boiling the hazelnuts to remove the skins, the baking soda water solution began bubbling over, i mean all over, the stovetop.
-as i simultaneously burnt my only bar of chocolate
-then burnt my hand in the oven
-my back started to go out
-a glass broke
-and i burnt my finger again

i was feeling defeated and less than excited about finishing this cake but it smelled so good. as it was cooling i was able to get myself ready, and before you knew it the hour and a half was up the cake was finished, i looked presentable, and my kitchen looked as though it had been through war. as we walked to the train, cake in hand, and women on the street paused to admire and let out their, "oohs and mmms," i thought that maybe it might all be worth it. it wasn't until we sliced into the cake and the table grew silent as we all took bite after bite that i was assured that it was indeed well worth it.

nutella cake

nutella cake
adapted from nigella lawson

6 large eggs, separated
pinch of salt
125g soft unsalted butter
400g nutella (1 jar)
1 tablespoon frangelico
100g ground hazelnuts
100g dark chocolate, melted

preheat the oven to 180ºC. in a large bowl, whisk the egg whites and salt until stiff but not dry. in a separate bowl, beat the butter and nutella together, and then add the frangelico, egg yolks and ground hazelnuts. fold in the cooled, melted chocolate, then lighten the mixture with a large dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time. pour into the prepared tin and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on a rack.

i opted out of nigella's recipe for the ganache and made a nutella cream cheese frosting instead.

for the icing

8 oz cream cheese at room temperature
2 tablespoons unsalted butter at room temperature
1/4 cup powdered sugar
a few tablespoons of nutella

whisk together the cream cheese and butter until smooth. sift the powdered sugar over the bowl and whisk for a few seconds. add the nutella and mix until completely incorporated.

bourbon banana bread

bourbon banana bread

confession: i don't enjoy fresh bananas half as much as i enjoy them in any of their baked forms. the ugly truth about baking with bananas is that you have to allow them to get to fruit fly loving, nasty brown looking, ripened perfection. our kitchen has been stocked full of just about every fruit for the last four months as i can't seem to get enough of it and it's an easy snack to help get me through the day. last week i realized as the bananas in the fruit basket were beginning to look inedible that i needed to let stijn in on my dirty banana baked good secret. i assured him that there was a reason for their presence on the counter and please to not throw them away as they were about to become something spectacular.
what spectacular thing would they become? none other than the trusty banana bread of my childhood. it is an undisputed fact that my mother makes the best banana bread! it was rare growing up to not have freshly baked banana bread or muffins somewhere in our kitchen. a favorite memory of my sweets loving father is of him coming home from work and before even changing out of his suit reaching atop the fridge to enjoy a banana muffin. i have always respected this about my dad, his unabashed consumption of dessert before dinner.
i suppose this isn't really the banana bread of my childhood as i added bourbon and some extra spices. maybe someday we'll do a side by side comparison. if my dad was here now i would cut us each a chunk (not a slice) and pour two glasses of milk to enjoy before dinner!

bourbon banana bread

bourbon banana bread

3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 cup light brown sugar
1 egg, beaten
1 teaspoon vanilla
1 T bourbon (no need to be stingy here)
1 t baking soda
Pinch of salt
1 t cinnamon
1/2 t nutmeg
Pinch of ground cloves
1 1/2 cup of flour

preheat the oven to 350°F. with a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. mix in the sugar, egg, vanilla and bourbon, then the spices. sprinkle the baking soda and salt over the mixture and mix in. add the flour and mix. pour mixture into a buttered 4×8 inch loaf pan. bake for 50 minutes to one hour, or until a tester comes out clean. cool on a rack. remove from pan and slice. serve alongside a glass of milk a coffee or a bourbon. go back for seconds.

a recipe for loneliness

the mister is in lyon for work leaving me all by myself in lausanne. i can't say i was in any big hurry to get back to lyon. while i loved my time there, gorging myself on the richest food i've ever eaten, i'm afraid lyonnaise food disagreed with me and treated me with a violence that i have not yet forgiven.

this evening stijn is dining at the bocuse d'or. you may remember my mention of paul bocuse in a previous post, the father of nouvelle french cuisine. the bocuse d'or is a kind of culinary olympics and has been bringing the worlds best chefs to lyon to compete since 1977. 24 nations are represented and compete as teams. each team consists of two chefs, one lead chef, and an assistant chef who must be under 22 years of age at the time of the competition. the team has 5 hours and 35 minutes to prepare two elaborate presentations; a meat dish and a fish dish. the event takes place in an open "culinary theatre" where fully equipped kitchens are lined up side by side, facing an area for the jury, members of the press, and an audience of up to 1,000 people. the teams are evaluated on their level of presentation, technical skill, cooking sophistication, creativity and visual beauty. the chef with the highest overall score is awarded the bocuse d'or trophy, a golden effigy of paul bocuse in his chef's outfit, and €20,000. i may not be jealous about the overindulgence in meat and fat heavy dishes but this i wish i could see.

naturally to soothe my feelings of loneliness i reached for chocolate. but not just any chocolate. i decided to give bon appetit's brown butter walnut brownies a shot. last year i made smitten kitchen's lovely chocolate delights and it would be hard for a brownie to compete with those but i am generally a fan of anything with butter in the title so i am optimistic. tonight i will be on a date with one or two of these, a glass of milk, my dog, and a good chick flick.

brown butter walnut brownies

cocoa brownies with browned butter and walnuts
note: upon closer reflection the recipe for smitten kitchen's best cocoa brownies and bon appetit's version here are almost identical with the exception of browning the butter.

10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 teaspoon vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1 cup walnut pieces

position rack in bottom third of oven; preheat to 325°F. line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. coat foil with nonstick spray or butter. melt butter in medium saucepan over medium heat. continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. stir to blend. it will be quite gritty at this point but don't fret it smoothes out once the eggs and flour are mixed in. let cool 5 minutes (mixture will still be hot). add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. when mixture looks thick and shiny, add flour and stir until blended. beat vigorously 60 strokes. stir in nuts. transfer batter to prepared pan. bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. cool in pan on rack (if you can wait). using foil overhang, lift brownies from pan. cut into 4 strips. cut each strip crosswise into 4 brownies. store airtight at room temperature.
enjoy!

the comforts of home

while in globus the other day i found a display of canned pumpkin and gift boxes full of spices labeled, "classic american." without hesitation i grabbed a can of pumpkin puree and began dreaming of pumpkin bread. oh how i love the flavors of fall and here in the swiss version of dean and deluca was my first gourd sighting. elated and with the taste of comfort on my tongue i went home and began rifling through cabinets to bring autumn to our kitchen. i was quickly discouraged as i realized that i live in the apartment of a man, void of spices, leavening agents, or pans. i shelved the can of orange goodness until the next day. i woke up friday morning to find a post it note with the english-french translations of baking soda and baking powder written on it. ah...love! i set out for the grocery store, quickly bought a loaf pan and spices, and then spent the next 30 minutes staring at the "baking" section. none of the visual cues i have some to rely on were present and the packaging may as well have been written in mandarin. i managed to find the bicarbonate de sodium but was about to give up on levure chimique. full of frustration i grabbed the only thing i could find that said levure and went home only to then discover that levure is yeast. holding on to the hope of having a comforting meal i held back my anger and walked back to the store found levure chimique and within 30 minutes the apartment was filled with the familiar smells of cinnamon, nutmeg, and clove. "pumpkin bread is sort of a coffee cake so it would classify as breakfast right? and breakfast for dinner is great"...these were the thoughts chasséing through my head when i decided on a proper meal of roasted cauliflower soup and some crusty bread before indulging in the aforementioned, "classic american", pumpkin bread.

spiced pumpkin bread
adapted from sara foster
pumpkin spice loaf

1 3/4 cups all purpose flour (farine)
1 tsp. baking powder (levure chimique)
1/2 tsp. baking soda (bicarbonate de sodium)
1/2 tsp. salt (sel)
1/2 tbsp. ground cinnamon (cannelle)
1/2 tbsp. ground nutmeg (noix de muscade)
1/4 tsp. ground clove (clou de girofle)
1 1/4 c. sugar (sucre)
2 large eggs (oeufs)
1/2 c. canola oil (l'huile de canola)
8 oz. can of pumpkin puree (purée de citrouille)
1/4 c. water (l'eau)
1/2 tsp. vanilla extract (extrait de vanille)

preheat oven to 350 degrees. grease a 9x5x3in. loaf pan. sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove in a large bowl and set aside. in a separate bowl whisk together the sugar, eggs, and oil until well blended. stir in the pumpkin, water, and vanilla and mix well. add the flour mixture to the pumpkin mixture and stir until all ingredients are moist and blended. be careful not to overmix. pour the batter into the prepared pan and bake for about 1 hour or until a toothpick inserted in the center comes out clean. let rest for 10-15 minutes before removing from pan. serve warm...and maybe with a scoop of ice cream if you're anything like me.

pumpkin spice loaf