Thursday, October 22, 2009

all about food!

oh the yummmmmmies!

home made pesto 1/2 chicken fresh cheese pizza!

i marinated 2 small pieces of chicken in just pesto and some fresh feta and mozzarella cheese
put it on a pesto pizza.
and me being allergic to dairy, put goat cheese, basil and tomatoes on my side :)
robert had the chicken because i am a veggie!

on sunday we had a sushi date over at our friend Josh and Sarah Rhodes house!
the mr. made all this wonderful sushi and we brought edamame!
it was delicious! the men enjoyed the cool fall weather and the hot apple cidar!

i've also been really into peaches! the other day I toasted some 12 grain bread, and put fresh goat cheese on it and then peaches and vanilla enhanced agave! it was delicious! and of course i paired it with some peach komboocha!

i had a dream the other night about pumpkin cupcakes and maple syrup. and i am not a big fan of maple syrup but I was excited. the next day was our friend Joel's Swanky 27th birthday so I decided to put some food together and have a grand swanky bash! There was rum punch, funky heels, hair pieces, i even wore my blue leather opera gloves! the food we had was fabulous!
the food shown was made by Linsey Hedglin and the staff at Patterson House, Nashville TN.

the beautiful ms. hardesty and mr. casy miekle

mr. pritchard and mr. hernandez

mr. gabe kelley

mr. ryan adams and mr. aaron tosti

the maple cake made by my favorite place in nashville!

two lovely men from california and north carolina!


organic pumpkin cupcakes with maple syrup cream cheese icing
topped with cinnamon and homemade dark chocolate rounds!

my recipe to share:

organic pumpkin cupcakes:
makes 36 normal sized cupcakes!

2 sticks of organic unsalted butter, room temperature
2 cups of firmly packed organic brown sugar
4 1/8 cups of organic pastry or cake flour
2/3 cup of organic granulated sugar
2 teaspoons of baking soda
4 teaspoons of baking powder
2 teaspoons of organic ground ginger
2 teaspoons of organic ground cinnamon
1 teaspoon of organic ground nutmeg
1/4 teaspoon organic ground cloves
1 teaspoon of celtic sea salt
1/2 teaspoon freshly ground black pepper
4 eggs (large) free range or organic
*1 cup of organic buttermilk mixed with 2 teaspoons of organic vanilla
2 1/2 cups of canned organic solid packed pumpkin
(or fresh is even greater!)
*if you don't want to buy a whole thing of buttermilk just mix 1 cup of milk to 1 tablespoon of lemon juice!

1. oven: 350° then line cupcake pans with liners

2. beat butter, sugars on medium speed until fluffy (about 5 minutes)
meanwhile, sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, salt and pepper in a medium bowl

3. add the eggs 1 at a time to the mixer, alternate adding the flour and milk mixtures
beat in the pumpkin until smooth
then fill the cupcake liners with the yummy batter (don't eat to much of the batter! raw eggs!)
3/4 the way full on the filling

bake about 20-25 minutes or until done!
let cool completely before icing!

100% organic maple syrup cream cheese icing:

4 (8 oz.) packages of organic cream cheese, softened
2 sticks of organic unsalted butter, room temperature
5-6 cups of organic powdered sugar (or until stiff)
1/2 cup of 100% organic maple syrup

mix together and frost!

i then sprinkle some cinnamon on top of the cupcakes for "added sweetness!"


now for the band shout out:
this weekend some good friends of our's "The Chariot" came to visit/play a show in nashville.
they are great men. especially our favorite! John Kindler aka wolf!

we took him to Mike's ice cream downtown on broadway and got the BEST ice cream!
2 of my favorite things! combined!
Red Velvet ice cream: and inspiration to us all! 2 of my favorite things! combined!

also made this week at the Savannah Tea Room:

mini pumpkin cheesecakes with ginger snap crust!

thats it for today. more bites tomorrow.

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