Goodbye Summer, hello Fall!

Today is the first official day of Fall (also known as the equinox). Its the astronomical start of fall in the Northern hemisphere, and Spring in the Southern Hemisphere. The earth is in alignment with the sun directly above the Earth’s equator which means equal day and night…it’s still hot here in Hotlanta, but the promise of cool, fresh fall is in the air (hopefilly!!)

It’s also time for fall festivals and home baking with our favorite recipes, using pumpkins, squashes and apples – which makes this a favorite time of year for me. So, to celebrate I thought to share one of my favorite recipes (shared by a friend when I first came to the American South).  Hope you enjoy! Happy Fall baking….  Let the season begin….

Pumpkin Bread (makes 2 loaves)

  • 3 1/2  cups all purpose Flour (sifted)
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • ¼ tsp fresh nutmeg (or ½ tsp ground)
  • 1 Tbsp grated fresh ginger or 1 tsp ground ginger
  • 1tsp salt
  • 4 large eggs (room temperature and beaten)
  • 3 cups sugar
  • 2 cups canned pumpkin (or cooked fresh pumpkin)
  • 1 tsp pure vanilla extract
  • 1 cup (8 fluid oz) vegetable oil
  • 2/3 cup water

Method:

  1. Preheat oven to 350 degrees. Grease and flour 2 large size loaf pans.
  2. Sift together the flour, baking soda, salt, cinnamon, freshly grated nutmeg and ginger (unless you are using fresh ginger).
  3. In a large cake mixer or bowl beat the eggs and sugar. Add the pumpkin, oil, beating well to combine.  Slowly add in the remaining dry ingredients.
  4. Pour batter in to prepared pans. Bake for 1 hour in the center rack in the oven or until skewer inserted in the center of bread comes out clean.
  5. Cool slightly before removing bread from tin and finish cooling on a wire wrack.

Judith the Irish foodie

 

 

 

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Thanksgiving’s Pumpkin Pie Still Steals the Show

Happy Thanksgiving to all my wonderful followers and friends and I am so thankful for you all!  People say there’s nothing more American than an Apple Pie, but I think a more iconic choice would be to say; ‘Pumpkin Pie’.  Growing up in Ireland and in my travels throughout Europe, it’s always been considered an all American classic. For many it’s the taste of the holidays and it’s still the most popular dessert on the Thanksgiving dessert buffet table – I mean, what’s not to like about rich a rich spicy custard filling and buttery pastry?  I love to add a taste of Orange Zest to my filling but I don’t like to fool much with a classic.  I mean good is always just good! Right?

So, Happy Thanksgiving from the Shamrock and Peach…. and enjoy this yummy recipe that will be on my table tomorrow!

Pumpkin Pie (with cinnamon whipped cream)

  • 1 (15 oz) cooked pumpkin puree
  • 1 cup evaporated milk
  • 2 eggs (beaten)
  • ¼ cup organic brown sugar
  • ¼ cup honey
  • 1 tsp vanilla extract
  • Zest of one orange
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp cloves
  • 1 unbaked 9-inch (4 cup volume) deep dish pie shell
  • (cinnamon whipped cream)
  • 1 cup (8 oz) heavy whipped cream
  • 1 tsp vanilla
  • ¼ tsp cinnamon
  • 1/8 tsp nutmeg

How to make it:

  1. In a large bowl or electric mixer combine all the pie ingredients and stir until well blended.
  2. Pour pumpkin mixture in to the prepared unbaked pie shell.
  3. Bake for 45-50 minutes or until testing with a knife the center comes out clean.
  4. Cool on a wire rack for 2 hours.
  5. Beat heavy whipping cream until soft peaks appear with vanilla, cinnamon and a touch of nutmeg.
  6. Slice pie to serve and top with cinnamon whipped cream.

Judie the Irish foodie

Pumpkin Latte – Have it your way!

 

Fall Drinks

Latte – have it your way!

The joyous fall season has begun and so pumpkin mania begins in Georgia. It seems we are all obsessed by all things made with pumpkin this time of year, and those big orange gourds do make some wonderful things…so, what about this one to make and sip on your way to the office as you cruise past those falling leaves!  Go on try it Irish style with Whiskey, with coffee for a morning wake up boost or the Dairy Free Latte courtesy of my dear friend Sharon sipping with me in the pic below!

Enjoy!

Pumpkin Latte (have it your way!!)

(serves 6)

(Coffee Late)

  • 3 cups whole milk
  • 1 cup cream
  • 2/3 cup light brown sugar
  • 1 cup pumpkin puree
  • 2 Tbsp vanilla
  • Pinch of salt
  • 1 1/2 tsp cinnamon
  • 2 cups hot fresh French pressed coffee
  • ¼ tsp freshly grated nutmeg (plus more to serve)

(Dairy and Caffeine Free Latte)

  • 2 cups coconut creamer
  • 4 cups almond milk
  • 2/3 cup evaporated cane sugar
  • 1 cup pumpkin puree
  • 2 Tbsp vanilla
  • Pinch of salt
  • 1 1/2 tsp cinnamon
  • ¼ tsp freshly grated nutmeg (plus more to serve)

(Irish Style Late)

  • Add 2 Tbsp of Irish Whiskey per serving to the Coffee or Dairy and Caffeine Free Late

How to make it

  1. In a large sauce pan, combine the milk, cream and sugar. Heat over medium-low heat, stirring constantly until the sugar has dissolved.
  2. Whisk in the pumpkin, vanilla, cinnamon, nutmeg and salt.
  3. Bring the latte to a gentle boil and pour in to warmed glasses for the Dairy Free Latte and grate a little fresh nutmeg. (If you are making the Coffee Latte top each glass with some fresh hot French pressed coffee and stir to combine and don’t’ forget a little Whiskey for an Irish Style Latte).

Enjoy the season…and watch this space for more Autumnal goodies!

Judie the Irish Foodie