RhodeyGirl Tests

‘Tis The Season Giveaway!!!!!

November 30, 2009 · 107 Comments

Santa sneezed in our home and brought lots of Christmas cheer! Our first tree is up…

IMG_1258.JPG

IMG_1249.JPG

IMG_1248.JPG

As is our first ornament we bought together from San Francisco in the fall of 2007!

IMG_1251.JPG

Christmas tree squared! I love the shadow tree as much as the real (fake) one!

IMG_1244.JPG  

IMG_1254.JPG

We also have a few small decorations around the house to keep our Christmas spirit high!

IMG_1223.JPG

IMG_1274.JPG

PB really loves penguins, so I had to agree to keep this funny piece. You push a button and the whole thing sings and dances!
IMG_1221.JPG

And a classier version of penguins. I love them too.
IMG_1273.JPG

Santa didn’t just bring the Christmas spirit to our home. He wants to share the holiday spirit with all of you too! Have you heard of Regional Best? (www.regionalbest.com) They like all of you so much that they are offering one lucky reader a $25 gift certificate!!!!! Regional Best offers “handcrafted, local foods direct from artisans, family farms and small companies”. I recently got my order of Naturally Nutty almond butter and peanut butter (courtesy of Regional Best) and it is so delicious!

IMG_1270.JPG

So how to enter?

Pick out an item you would want to buy for someone this holiday season from www.regionalbest.com and then come back and leave a comment on this post telling me what item you would buy, for whom, and why!

Other ways to enter the giveaway?
1. Tweet about it! (I’m @rhodeygirltests)
2. Follow me on Twitter and/or add me to your Google Reader!
3. Write about it on your own blog and link to this post!
4. Make this post link your Facebook status!   
*Please be sure to let me know all the ways you have entered.

**You have until Friday, December 4th at 12 noon EST to enter!**

Happy Browsing!

→ 107 CommentsCategories: Uncategorized
Tagged: ,

Pumpkin Pie Cake

November 30, 2009 · 21 Comments

I am not a baker. I am the one you see covered in flour after 4 hours of baking with not a single edible item in sight. That may be an exaggeration, but I have rarely had someone ask me for the recipe of one of my baked goods.

I am a cook, so following a recipe is hard for me. I really like to use my senses to determine how a dish will be created, but baking is all about science, not the senses. With Heather’s suggestion, I decided to start following baking recipes to a T. Sure enough, after a few tries, I got one recipe right! The smile proves it!

IMG_0899.JPG

Last week my friend Leslie and I decided to go see New Moon together, but I also knew I wanted to bring a baked good over to PB and my aunt’s house for Thanksgiving dinner. Leslie had to bake something too so she came over and we had a baking party before the movie! Since I only had two round pans, we made the second batch of cake with a bundt pan. The bundt version of this cake was equally delicious, but slightly undercooked, although I did let it cook longer. The flavor was there though.

This is an easy beginner’s cake to make, and the resulting presentation is beautiful. Bring it to a holiday party, or save it for yourself. Either way, you will want to make it again.

The recipe can be found here, and originally comes from Cooking Light’s November 2005 edition. I have copied it for you here as it is available on the internet for everyone’s enjoyment.

Enjoy!

IMG_0907.JPG

Pumpkin Pie Cake
From Cooking Light

Yield: 16 servings (serving size: 1 slice)

Ingredients

  • Cake:
  • Cooking spray
  • 2 tablespoons all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup canola oil
  • 1/2 cup egg substitute
  • 2 large eggs
  • 1 (15-ounce) can unsweetened pumpkin
  • 2 cups all-purpose flour (about 9 ounces)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin-pie spice
  • 1/2 teaspoon salt

  • Frosting:
  • 2 tablespoons butter, softened
  • 1 (8-ounce) package 1/3-less-fat cream cheese
  • 3 cups powdered sugar
  • 2 teaspoons fresh orange juice
  • 1/4 cup chopped pecans, toasted
  • Orange slices (optional)

Preparation

Preheat oven to 350°.

To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.

Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans; cool completely on wire rack.

To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended.

Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans, and garnish with orange slices, if desired.

→ 21 CommentsCategories: Desserts · Menu
Tagged:

I am thankful for…

November 28, 2009 · 20 Comments

“I just like to smile. Smiling’s my favorite!” -Elf

Life is good.
My dad came to visit us for Thanksgiving. Great memories were made.
My husband and I hosted our first holiday. It was a success.
My mother in law and her husband are amazing. So is the pumpkin bread she made.
My sister in law is so cool. We had a sleepover party!
My father in law and family are full of holiday cheer. Thanksgiving dinner was fun.

I missed the rest of my family in Rhode Island and all over the world (Italy, Jordan, England, California, and more), but they were in our hearts with us!

Brunch was really fun (original menu here). All morning my sister in law and I chatted while cooking and watching the Thanksgiving parade and PhillyBoy went to pick up my dad. When PB returned with my dad and my mother in law and her husband arrived, it was time to eat! Everything went on the table at once, but I should have waited until right before everyone arrived to make the egg frittata muffins because they were at room temperature instead of hot. Besides that I’d say everything went really well! We ate, drank coffee and tea, and chatted and laughed. After brunch we watched part of our wedding video as we just got it and all relaxed. It was a fabulous brunch!

The table:
IMG_0955.JPG

Yogurt bar with Oikos plain Greek yogurt (my favorite):
IMG_0952.JPG

IMG_0918.JPG

IMG_0954.JPG

IMG_0957.JPG

My mother in law’s pumpkin bread:

IMG_0934.JPG

Roasted potato medley:
IMG_0947.JPG

Mixed greens with pomegranate & walnuts in a Lucini fig balsamic vinaigrette:
IMG_0944.JPG

Roasted asparagus:
IMG_0904.JPG

Egg white frittata muffins with spinach and tomatoes (no bread):
IMG_0914.JPG

Prosciutto e melone:
IMG_0924.JPG

Za’atar bread (made with french baguette, brush of olive oil, and sprinkle of za’atar and then toasted in the toaster oven):

IMG_0928.JPG

IMG_0932.JPG

Newlyweds!
IMG_1034.JPG

My yogurt bowl.. Yeah, I didn’t like it:
IMG_1044.JPG

The holiday was so fun and it was great having my dad here! Remember: When hosting a party nothing has to be perfect- with a nice presentation no one will notice!

This post came two days late because my husband and I have been busy getting the house ready for Christmas! We just got back from Target where we bought our first tree!!!!!

We are currently watching Elf (my FAVORITE) and putting up our tree.

I feel so blessed.

→ 20 CommentsCategories: Lunch/Dinner · Menu
Tagged: ,

Happy Thanksgiving!

November 25, 2009 · 25 Comments

Thanksgiving is already here.

In past years that would mean a morning with high school friends watching the football game, followed by an afternoon of family and visits from friends while eating a great feast. This year, the celebration has moved to Philadelphia, my new home, and PhillyBoy and I have been married for exactly 4 months (today, not tomorrow)!!! That means we get to play host and hostess for a fun Thanksgiving brunch, and we couldn’t be more excited! We are even more excited because we have a special guest coming- my dad!!!!- from Rhode Island.

One way I like to get ready for a party is by deciding what serving pieces and tablecloth to use ahead of time. That way I am not digging through my cabinets last minute looking for a bowl or platter, and I get to spend more time relaxing with guests. Since we are hosting Thanksgiving brunch, I wanted to keep the table light, so I am using a simple white (stain resistant) tablecloth and added the Etienne runner I bought from Crate & Barrel. I also set up some pretty Mariposa candlesticks I was given as a gift for the centerpiece.

IMG_0885.JPG

IMG_0886.JPG

Once I got all the plates and serving pieces on the table, however, the candlesticks had to be moved to the buffet table in the kitchen. I put a little piece of paper next to or on each serving piece to know what it will be used for. I also started putting out the room temperature yogurt bar toppings like the honey and nuts, wrapped tightly with plastic wrap until tomorrow morning.

IMG_0888.JPG

IMG_0891.JPG

All I have left to do before tomorrow now is vacuum and mop the kitchen and change the sheets on the guest room bed for PB’s sister (who we might be able to convince to sleep over!) and the house will be in great condition. I also need to pick up some prosciutto and good bread from Center City. I already made the roasted potato medley since it will reheat really nicely, and everything else will be made in the morning in this order:

-Roast asparagus
-Pour orange juice into pitcher
-PB clean POM pomegranates for salad
-make salad dressing
-put yogurt in bowl (back in fridge until brunch time)
-make egg white frittata muffins
-heat potatoes
-make batch of coffee & tea
-assemble prosciutto e melone
-assemble salad
-make za’atar bread and toast whole wheat baguette
-make bacon

Leslie and I made pumpkin cakes last night and I am going to bring mine as an addition to Thanksgiving dinner at our aunt’s house tomorrow afternoon. I am glad I did this ahead of time so I won’t have to worry about it during brunch tomorrow.

Beyond all that, all that is left is to EAT!

HAPPY THANKSGIVING!

hungry.jpg
(www.someecards.com)

Off to celebrate,

RhodeyGirl

For some last minute Thanksgiving dinner additions, try these recipes:

Butternut Squash Soup
Butternut Squash Mashed Potatoes
Mushroom Risotto
Pumpkin Cream Sauce for ravioli or other pasta

→ 25 CommentsCategories: Meal tips · Menu
Tagged: , ,