Pumpkin Loaf for #PumpkinWeek {#Dairyfree #Recipe}

Happy Saturday - are you ready for the weekend?  Do you have any big plans?  Well, I am happy to say that we - at least at the moment - have zero plans except for carving our Jack-O-Lanterns.  Yes,  Halloween is just around the corner and it is the season for pumpkins.  Right?! Not just Jack-O-Lanterns but it's the time to savor the flavor of pumpkin on our plates and I am so glad to have joined Terri from Love and Confections the gracious host of #PumpkinWeek.  Yes, an entire week of pumpkin recipes was featured from savory dishes like Savory Pumpkin Tart, Pumpkin Orange Soup to hummus to desserts and more. Oh yes, just in time for National Pumpkin Day which is coming up tomorrow; be sure to check out the special Pinterest Board featuring pumpkin recipes.

Now are you ready for my pumpkin loaf - this one is - as always - dairy-free and packed with spices, walnuts plus raisins.  Let me also say that MiaRose and I had so much fun in the kitchen making it.  Oh, and let's not forget to talk about taste - it was gone in less than 24 hours.  Yes,  that is right even Ron who is not the biggest fan of pumpkin loved this Pumpkin Loaf; warm and slathered with Earth Balance {or your favorite type of "butter}.  So good - so easy - so quick and  a keeper - yes the pictures show another un-photogenic recipe - but don't let that deter you…

Pumpkin Loaf

• 1 C sugar
• 3/4 C olive oil
• 3 eggs
• 1 can pumpkin puree
• 2-1/3 C flour
• 2-1/4 tsp baking powder
• 1 tsp cinnamon
• 1/3 tsp ground cloves
• 1/3 tsp allspice
  
• 1/4 tsp cardamon
• 1 C toasted walnuts, coarsely ground
• 1/2 C golden raisins

*** Preheat oven to 375 F ***

1. In kitchen machine combine sugar with olive oil and mix well.
2. When sugar and olive oil is well combined at one egg at a time until well combined; repeat with all eggs
3. Add pumpkin puree and mix until well combined.
4. In a separate bowl combine flour with baking powder and spices.
5. Add flour mixture to the wet ingredients 1/2 C at a time until well combined
6. Quickly mix walnuts and raisins into the dough
7. Pour dough into a prepared loaf pan
8. Bake for about 60 minutes or until a tooth pick comes out clean.

Enjoy!

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Pie Dip by Love and Confections
Pumpkin Pye - that's Pie with a Rye Crust by Culinary Adventures with Camilla
Caramel Pumpkin Torte by Lady Behind The Curtain
Pumpkin Loaf by The Not So Cheesy Kitchen
Pumpkin Pie Martini by A Day in the Life on the Farm
Pumpkin Cheesecake Swirl Brownies by A Kitchen Hoor's Adventures
Cinnamon Sugar Pumpkin Muffins by Making Miracles

Apples, apples, apples - Apple Fritters for breakfast {#recipe #dairyfree #apple}

Fall has arrived in the Pacific Northwest which means that apples have been harvested and the freshest, crispiest, tastiest apples are available. Before moving to the Pacific Northwest apples to me where either Granny Smith or  a Golden/Red Delicioius - maybe a Gala apple; but who knew there are so many others.  Maybe I am the only one who was so naive in the world of apples and yes, apples had not been my favorite fruit.  But friends,  there is a whole new entirely bigger apple world out there.  Tasty delicious apples, that are crisp, sweet, tangy, bright white flesh,  slightly yellow flesh, green, yellow, red…all different flavors.  It is amazing - and I am not just talking about Fuji, Gala's, McIntosh, Honey Crisp…but also Goldrush, Golden Russet, Grimes Golden, Brock, Cortland and many more.  Amazing, right?!  There is such a difference and variation in flavor in all of them; and lucky for us here in Portland we can sample the different varieties once a year at the Portland Nursery Applefest.   It is such a popular event and truth be said this year we did not taste, but bought a couple different varieties for immediate fresh eating and storing.  Yes, I have come around and love apples.  There is nothing like fresh homemade apple sauce, apple cake {Apfelkuchen}, or Apfeltaschen…perfection, plus they are perfect in lunch boxes {Tip: prevent oxidation by dipping cut apple slices in water after cutting} and apple fritters.

Apple fritters are the perfect weekend breakfast item - fairly quick and a change of scenery from our usual Dutch Baby, Pancake, or Alena's favorite Potato Pancakes.  These are not the most photogenic food, but please do not let that deter you…this fall bring delicious Apple Fritters to your table…

Apple Fritters

• 3/4 C Almond Milk {or other "milk" of your choice}
• 2 eggs
• 1 C flour
• 2 Tb sugar
• 1/4 tsp cinnamon
• pinch of salt
• 4 C apples slices cut into bite size pieces {3-4 peeled, cored apples}
• Canola Oil for baking
• Powered sugar for garnish

1. Combine "milk" with flour, eggs, sugar, cinnamon, salt and combine into a smooth dough.  All lumps should be worked out.
2. Pour dough over apple slices and combine
3. Heat oil in a pan
4. Scoop 1/4 C of apple/dough mixture onto the hot oil - turn over once until both sides are cooked through and nicely browned
5. Sprinkle with powdered sugar before serving.

Enjoy!

It's Hood #Strawberry Season & #Recipe for Strawberry Dutch Baby #Pancake {#Dairyfree}

Let me tell you about all the blog posts I have written in the last couple of weeks…ahhhhm setuugxfzhfcf, yes you are right there have not been very many lately.  Okay, I admit time has been at a premium in our little green house and it is hard to keep up.  However,  I have written many, many posts in my head but just have not managed to get them out on paper screen.  Will someone please invent a device that let's you transpose posts straight from the mind to a blog post?!

Anyway, exciting things are happening in the Willamette Valley and you know what it is?  Yes,  Hood Strawberries are in season;  the sweetest most amazing strawberry ever.  We first learned about this varietal when moving to Oregon twelve years ago, before that a strawberry to me was a strawberry.  Yes, this is the most delicious strawberry you will ever meet and you can never have too much…

So it will not be much of a surprise for you to hear that it is has become a tradition to go strawberry picking each year. It is fun, and it is so important for children to learn where our food comes from, that it does not magically gets placed into pint boxes and that it takes a lot of work…

In past years we have been picking at various farms on Sauvie Island but this year we decided on a change of pace and went out to visit Unger Farms in Cornelius. Let me tell you it was not only fantastic strawberry picking but also pretty, with the pluses of a small playground and nice little cafe where both girlies enjoyed a strawberry lemonade each...

Now we have 20+ pounds of Hood Strawberries.  Some already made it into jam,

many others made it into the freezer {tip ~ freeze them first individually on cookie sheets before transferring them to freezer bags},

some become delicious accents for salad and vinaigrette,

while others became part of

Strawberry Dutch Baby

•  3 Tb Earth Balance, cut into chunks (or other "butter" of your choice)
•  1 C    flour
•  1 C    Almond Milk (or other  "milk" of your choice
•  4 eggs
•  1 C strawberries cut into chunks
•  Powdered sugar
• 1 pint strawberries sliced and add a sprinkle of sugar if needed

1. Place "butter" in cast iron pan.
2. Place pan in oven and preheat the oven to 425F (yes, pan should be in the oven when you preheat it)
3. While the oven is preheating with the pan in it prepare the batter
4. Mix flour, "milk", and eggs together until you have a smooth batter. Add 1 C of strawberry chances to the batter.
5. When the oven is preheated carefully remove the pan and pour the batter  into the pan.  Place the pan back into the oven and bake for 20 - 25 minutes.
6. Remove from the oven and sprinkle with sifted powdered sugar.  
7. Serve with a side of fresh cut strawberries

Bring to the table and serve right away as the pancake will deflate as it cools :)

Enjoy!!!

Walnut Cinnamon Snails {Walnuss-Zimt-Schnecken} #dairyfree #recipe

Look there are Walnut Cinnamon Snails on the SundaySupper Movement Page today. Edible snails as in  rolls or pin-wheels :) - Take a look, are they not pretty?!

Let me just say, that I am pretty excited that my snails with recipe and all are on the Sunday Supper page.  It goes without saying, that my version is dairy free but can easily adapted to include "cow" products if you prefer...

Potato Pancakes {Reibekuchen} for #SundaySupper #Vegan

Happy Sunday and welcome to the #SundaySupper table; our theme this week is dishes with 5 ingredients or less.  Isn't this a great theme?  This week's host is the lovely Alice from over at Hip Foodie Mom; thank you so much for hosting.

Talking about dishes using 5 ingredients or less well let me tell you about the new favorite in our house; well it really is Alena's new favorite dish and she asks for it at least once a week- for breakfast.  Now I had to tell her, that this is either a late opening kind of breakfast, weekend breakfast, or dinner option.  So what is it?  Just a simple Potato Pancake, or as we call it in German Reibekuchen. They are perfect for breakfast with a side of apple sauce, a great side dish or the perfect dinner if paired with a large bowl of salad.

This is an easy and delicious meal; plus it uses only a couple of ingredients.  Potatoes, onion, salt, pepper, and oil for frying.  Nothing else, no flour or egg - they turn out perfect as long as you let them drain and use the perfect potato.  The perfect potatoes for Reibekuchen - after having tried my way through the varietals - is the red potato however any type will work.

Reibekuchen

• 1 lb red potatoes (or more), peeled
• 1 onion, skin removed
• Salt & Pepper to taste
• Canola Oil for frying 

1. Preheat oven to 325 F and prepare a baking sheet to place the finished potato pancakes after frying
2. Shred the potatoes; place the shredded potatoes into a colander and place the colander with the potatoes over a large bowl.  Add a pinch of salt and let the potatoes drain for at least 15 minutes
3. Shred the onion and place the shreds into a separate little bowl
4. Squeeze the potatoes down in the colander to get as much liquid as possible out.  Take the colander off the bowl and carefully {you want to keep the potato starch that collects at the bottom of the bowl} pour out the potato liquid, keeping as much of the starch at the bottom of the bowl.
5. Place potato shreds together with onion into the large bowl and mix thoroughly with the starch.  Add salt, and pepper.
6. Heat oil in a large cast iron pan and when hot, add little mounds of potato/onion mixture into the pan without crowding it.  Press gently down to flatten.  Fry for a couple of minutes and when they brown turn over.  Once they are browned, remove from the pan. First place them on a paper towel lined plate to drain of some of the excess oil, and them place them on the baking sheet.  Put them in the oven until you are ready to serve.  - Repeat step 6 until you have used up all of the potato/onion mixture.

Now check out what the other amazing #SundaySupper contributors bring to the table..

Appetizers, Salads and Starters

• Chicken and Spring Greens Salad with Raspberry Vinaigrette from Crazy Foodie Stunts
• Tuna, Burrata and Black Olive Salad from The Girl In The Little Red Kitchen
• Salmon and Cucumber "Noodle" Salad from girlichef
• Yogurt Dill Vegetable Dip from Melanie Makes
• Tomato, Avocado and Cucumber Summer Salad from My Healthy Eating Habits
• Fennel Citrus Salad from An Appealing Plan
• Kale-Had-a-Hard-Day Salad from Culinary Adventures with Camilla
• Guacamole Deviled Eggs from Ruffles and Truffles
• Tomato Soup from Run DMT
• Wasabi Cream Cheese Ham Salad from Neighborfood
• Latkes with Smoked Salmon and Caviar from Confessions of a Culinary Diva

Sides and Accompaniments

• Candied Apple Jelly from What Smells So Good?
• Grilled Steak with Garlic Cumin Rub from Cooking Chat
• Homemade Ricotta from Seduction in the Kitchen
• Indian-style Roasted Cauliflower from kimchi MOM
• 3-Ingredient Beer Bread from Take A Bite Out of Boca
• Potato Pancakes (Reibekuchen) from The Not So Cheesy Kitchen

Main Dishes

• Smoked Turkey Panini with Roasted Red Peppers and Basil Pesto from La Bella Vita Cucina
• Slow Cooker Turkey Half Breast from Nosh My Way
• Easy Crock Pot Pulled Chicken from Flour On My Face
• Lemon Basil Carbonara from A Kitchen Hoor's Adventures
• Garlic Butter Shrimp from Savvy Eats
• Easy Beef Stroganoff from Hot Momma's Kitchen Chaos
• Smothered Pork Chop Cups from Having Fun Saving
• Salsa Verde Chicken Enchiladas from Supper for a Steal
• Chicken with Olives from Noshing With The Nolands
• Salmon with Tiger Dill Sauce from Cindy's Recipes and Writings
• Greek Chicken Burgers from Country Girl In The Village
• Crock Pot Beer Chicken from Our Table for Seven
• Chorizo and Potato Frittata from Small Wallet Big Appetite
• Chicken and Potato Bake with Meyer Lemons from Cravings of a Lunatic
• Chicken Asparagus Roll-ups from The Dinner-Mom
• Spaghetti Squash with Simple Red Sauce from Momma's Meals
• Tropical Salsa Chicken from Kudos Kitchen By Renee
• Strawberry Red Wine Glazed Salmon from Cupcakes & Kale Chips
• Baked Asparagus and Eggs from Bobbi's Kozy Kitchen
• Grilled Caprese Salad Sandwich from Rants From My Crazy Kitchen
• Beef Short Rib Bourguignon from Food Lust People Love
• Beans and Egg Sandwich from Basic N Delicious
• Honey Almond Salmon from Family Foodie
• BBQ Foiled Chicken from Meal Diva

Desserts and Beverages

• Flourless Chocolate Cake from Jane's Adventures in Dinner
• 4-Ingredient Butterscotch Peanut Butter Marshmallow Sweets from Shockingly Delicious
• Vanilla Bean Honey Ice Cream from The Foodie Army Wife
• Coconut Crusted Chocolate Ganache Pie from That Skinny Chick Can Bake
• 3-Ingredient Nutella Truffles from URBAN BAKES
• Chocolate & Peanut Butter Squares from Killer Bunnies, Inc
• Nutella Ferrero Cupcakes from Brunch with Joy
• 5-Minute Strawberry Sherbet from The Wimpy Vegetarian
• Best Ever Coconut Macaroons from Hip Foodie Mom
• Chocolate Orange Ice Cream from Gluten Free Crumbley
• Orchid Panna Cotta from Manu's Menu
• Oreo Cookies and Cream Fudge from Alida's Kitchen
• Golden Oreo Rice Krispies Treats from Pies and Plots
• Vanilla Pudding from Magnolia Days
• Sopapilla Cheesecake Bites from The Weekend Gourmet
• Coconut Cream Mango Mousse from Sue's Nutrition Buzz
• Peanut Butter Buckeyes from Peanut Butter and Peppers
• 4 Ingredient Peanut Butter Cherry Chip Cookies from Ninja Baking
• Raspberry Pina Colada Ice Cream from Try Anything Once Culinary
• Avocado Milkshakes from The Texan New Yorker
• The Ginger Sass Cocktail from Nik Snacks
• Baked Custard Cups from Soni's Food

  Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

The 2014 Winter Storm & Dutch Baby with Pear for Sunday breakfast #Dairyfree

How is everyone?  Things have been so busy around here and time just keeps clicking away.  Here in Portland we are at the tail end of the biggest winter storm of the season.  It started snowing on Thursday and the kids got sent home early from school, well at least in theory.  Mia Rosie was on a field trip with her class to see Charlotte's Web downtown Portland.  The second graders were supposed to be back at school around 12:30 that was the plan.  On a regular day with traffic it takes a maximum of 30 minutes to get back to school but last Thursday? They left downtown as scheduled but did not arrive at school until 3 pm.  Yes, that is right it took them over two hours to get back to school.

By Thursday night there was plenty of snow. School - of course - was cancelled for Friday giving us plenty of time to go sledding and play in the snow.  This happens only once every couple of years in Portland, or at least that is what I remember, so we all had fun sledding and playing in the snow this weekend.  Last night the snow turned to sleet, and this morning we woke up to everything covered in ice.  Yes, this is quite the winter storm….

Let me just say that we are staying home today as it is basically an ice rink outside…Snow covered in ice.  It is the perfect day for a nice breakfast and beef stew.  Yay for my slow cooker :)  Do you know what a Dutch Baby is?  Truth be said I did not know but apparently a Dutch Baby Pancake is sometimes also referred to as German pancake.  Who knew!  Sunset magazine ran a feature with recipes in January.  I tried it out an adapted version right then but decided that to add a little more to it.  So here is my version  - you will need a large cast iron pan.

Dairyfree Dutch Baby with Pear

•  4 Tb Earth Balance, cut into chunks (or other "butter" of your choice)
•  1 large pear, peeled and cut into chunks
•  1 Tb sugar
•  1 tsp  cinnamon
•  1 C    flour
•  1 C    Almond Milk (or other  "milk" of your choice
•  4 eggs
•  1/4 tsp lemon extract
•  Powdered sugar

1. Place "butter", pear, sugar, and cinnamon in cast iron pan.
2. Place pan in oven and preheat the oven to 425F (yes, pan should be in the oven when you preheat it)
3. While the oven is preheating with the pan in it prepare the batter
4. Mix flour, "milk", and eggs together until you have a smooth batter. Add lemon extract and mix it into the batter.
5. When the oven is preheated carefully remove the pan and pour the batter onto the pears into the pan.  Place the pan back into the oven and bake for 20 - 25 minutes.
6. Remove from the oven and sprinkle with sifted powdered sugar.  

Bring to the table and serve right away as the pancake will deflate as it cools :)

Celebration Strawberry Crepes for #SundaySupper

Did you know that it's a #SundaySupper celebration today?  It is a big day as the #SundaySupper movement turns two years old and we are having a big party.

The #SundaySupper movement was founded and started by Isabel a.k.a. Family Foodie.  The first event was on It all started on January 8th, 2012 with a Progressive Virtual Dinner  - take a look and see how the #SundaySupper movement has grown. Our host for the big Party today is no other than the amazing Liz who is also known as That Skinny Chick Can Bake.   Thank you so much for hosting!

I first met Isabel on Twitter and for a long time was watching from the sidelines as I was making #SundaySupper at my house.  Then we engaged a little bit on Twitter, and first I made Isabel's {s}mashed potatoes, then her carrot cake; I finally got over myself  and joined the first #SundaySupper even on September 2nd, 2012 with Vegan Caprese Salad.  Through this group I have made amazing friends, learned so much more than I have thought possible about cooking, expanded our culinary horizon, and have become a better cook, writer, blogger.  So I want to say thank you, Isabel for founding the #SundaySupper movement, your persistence, and vision.  You are just amazing!!!

Now on to the big party - I am bringing Celebration Strawberry Crepes for breakfast.  These are - as always dairy free - and delicious.  I used my favorite strawberries - yes, Hood strawberries - which picked last year and am just so thrilled that we still have some left in the freezer.  These crepes are really quite simple to make - don't let the description length be a deterrent -  they are  festive and delicious for brunch with a glass of sparkly...

Celebration Strawberry Crepes {Pancakes}

• 1-1/4 C flour
• 1-1/4 C Almond milk {or other milk of your choosing}
• pinch of salt
• 2 eggs
• Canola Oil for baking

1. In a bowl combine flour and salt, then
2. while constantly stirring to avoid clumps add milk. 
3. Add the eggs - one at a time and beat them into the batter.  The batter should be smooth without any clumps.
4. Let batter rest for about 20 minutes
5. Heat oil in a pan {I use a coated pan} and when hot add batter {depending on the size of your pan it is about 1/4 C} to the pan.  Move the pan so that the batter fills the entire surface of the pan. It should be a thin layer of batter. 
6. Bake at medium heat; when the bottom side is done {it will be easy to lift the pancake} flip the pancake and bake the second side.  When the second side is done, remove the pancake from the pan, set aside on a plate and cover to keep them warm.
7. Repeat step 5 - 6 until all of the batter has been used up

Strawberry Filling

•  3 C frozen whole strawberries
•  2 Tablespoons sugar
•  1 Tablespoon lemon juice
•  4 Tablespoons water

1. Place the frozen strawberries, sugar, lemon juice and water in a pan.  Cover
2. Heat gently while keeping the lid on.
3. Remove from heat when strawberries are warm.
4. Adjust sugar to taste

Serving

• Baked Pancakes {crepes}
• Strawberry Filling
• Powdered Sugar {optional}

1. Lay pancake {crepes} flat and scoop strawberries into the middle.  Roll the pancake up and place on serving platter.
2. Repeat until all are filled
3. Drizzle with
   some strawberry syrup and drizzle with powdered sugar
4. Serve additional strawberry syrup on the side

Enjoy!

Are you ready to join the party...take a look at this amazing spread

Brilliant Breads and Breakfast Fare:

• Brioche aux Pépites de Chocolat from Food Lust People Love
• Broccoli, Potato & Cheese Egg Cups from Cupcakes & Kale Chips
• Celebration Strawberry Crepes from The Not So Cheesy Kitchen
• Homemade Brioche from Masala Herb
• Onion Cheddar Cheese Focaccia from Flour On My Face
• Poached Pear Bread from Hip Foodie Mom

Amazing Appetizers and Cocktails:

• Blood Orange Gin Fizz from The Girl In The Little Red Kitchen
• Blue Cheese Walnut Tarts from Magnolia Days
• Caramelized Onion and Mushroom Stuffed Butternut Squash from Small Wallet, Big Appetite
• Cheesy Twists from What Smells So Good?
• Key Lime Pie Martini from girlichef
• Pizza Dip from The Food Army Wife
• Slow Cooker Party Mix from Hot Momma's Kitchen Chaos

Spectacular Soups and Salads:

• Creamy, Tangy Bacon Salad Dressing from Daily Dish Recipes
• Day at the Beach Healthy Tuna Salad from Shockingly Delicious
• Low Carb Spicy Chunky Vegetable Beef Chili from Yours and Mine Are Ours
• Luscious Fruit Salad from Pescetarian Journal
• Quinoa and Buffalo Chicken Salad from In the Kitchen with KP

Enticing Entrees:

• Carne de Porco Alentejana | Portuguese Pork and Clams from Family Foodie
• Chicken Shami Kebab from Soni's Food
• Chicken and Rice Dinner in the Crock from Momma's Meals
• Curried Chicken from The Foodie Patootie
• Healthy Chicken Tetrazzini from Citronlimette
• Imagination Stew from Cindy's Recipes and Writings
• Orecchiette with Chicken, Brocccoli, Mushrooms and Onions from Kudos Kitchen by Renee
• Runny Egg Risotto from Jane's Adventures in Dinner
• Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad from Crazy Foodie Stunts
• Seafood Stew from Healthy. Delicious.
• Spice-Crusted Fish Tacos with Confetti Salsa from The Weekend Gourmet
• Spicy Roasted Squash and Wild Rice Bake from Curious Cuisiniere
• Spicy Shrimp Tempura Rolls from kimchi MOM
• Spinach Proscuitto Macaroni and Cheese with Walnut Topping from Noshing with the Nolands
• Tuscan Chicken Spinach Soup with Roasted Red Pepper from Sue's Nutrition Buzz

Decadent Desserts:

• Azuki Red Bean Ice Cream from The Ninja Baker
• Banana Pudding Parfaits from Hezzi-D's Books and Cooks
• Birthday Cake Macaron from A Kitchen Hoor's Adventures
• Caramel Peanut Butter and Jelly Bars from Pies and Pots
• Chocolate Mousse Torte from That Skinny Chick Can Bake
• Cinnamon Sugar Churros and Chocolate Sauce from Neighborfood
• Crumb Cake Brownies from Table for Seven
• Frozen Chocolate Covered Banana Pops from Ruffles & Truffles
• Gluten-Free Epiphany Cake from Happy Baking Days
• Gluten-Free Vegan Coconut Cookies by Killer Bunnies, Inc
• Happy Birthday Cake Batter Truffles from Take A Bite Out of Boca
• Kahlua Toffee Ice Cream Cake from Webicurean
• Mini Chocolate Bundt Cake with Raspberry Sauce from Peanut Butter and Peppers
• Pineapple Coconut Cupcakes from Basic N Delicious
• S'mores Snack Cake from Alida's Kitchen

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement. Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

New Year's Brezel {#Dairyfree} for #SundaySupper

How can it be that 2013 is already coming to an end? Just a few days ago I was fretting that we were not prepared for Christmas. But you know what? It all turned out great. Santa brought presents,  dinner turned out well, we are all healthy so I must tell myself that there is no reason to fret :) This shall be my New Year's resolution...no fretting :)

With 2013 coming to an end I am sure you can guess the theme for this week's #SundaySupper.  It is Reflections and Resolution hosted by Constance a.k.a. The Foodie Army Wife.

Is New Year's Eve a big event for you?  Do you celebrate with a big party, or do you usually turn in before the New Year arrives?  I remember New Year's Eve being a big deal both as a child and as a young adult in Germany.  When I was a child we always drove to Karlsruhe to Omi's house.  My uncles, aunts and cousins were all there to ring in the New Year and to celebrate  Omi's birthday on January 1st.  It was a  tradition just like the food; the main dish always was baked carp, the appetizer - for the adults only - was fish soup, bubbly at midnight, and a New Year's Brezel for breakfast. The adults feasted while the kids played and got to stay up super late. At breakfast we all joined and shared the big New Year's Brezel.  Now this is not an ordinary brezel as they range in size from just slightly under a foot larger; it is made from a sweet yeast dough often covered with large sugar crystals {Hagelzucker}.  The New Year's Brezel symbolizes good luck and health for the New Year to all who share in eating it around the table.  I love this tradition together with the fond memories of  New Year's Eve parties and Omi's birthday's so many years ago.  The New Year's Brezel  is something we continue; it be no surprise that a New Year's Brezel is my #SundaySupper dish today.  I bring it to you along with wishes for a Happy and Healthy 2014 to you, and your entire family.

New Year's Brezel

• 4 C flour
• 2 Tbs sugar
• zest of an untreated lemon
• 1-1/4 tsp yeast
• 1/4 tsp cardamom
• 1/2 tsp cinnamon
• 2/3 C dried unsweetened cranberries
• 1-1/4 C Almond milk
• 9 Tbs Earth Balance or other Vegan "butter"
• 1 egg yolk
• 2-3 Tbs water

1. Mix flour, sugar, lemon zest, spices, cranberries and yeast in a large mixing bowl
2. Warm "milk" on the stove - do not bring to a boil - and gently melt "butter" in the "milk"
3. Pour the heated liquid {combined "milk" & "butter"} over the dry ingredients.
4. Mix the ingredients using a dough hook until a soft dough forms.
5. Set dough covered into a warm spot and let it rise for at least 30 minutes
6. Preheat oven to 425F
7. When dough has risen, roll it into a large roll; it should be thicker in the middle and thinning at both ends.  Lay the roll flat onto a surface and shape it into a brezel, by bringing the ends towards the middle {thick} section of the dough. Twist the two ends, and place them each onto the middle section.
8. Combine the egg yolk with water; brush the egg water mixture onto the brezel.
9. Transfer the brezel to a baking sheet, and bake in the preheated oven for 30 minutes or until it is golden!

Happy New Year from our family to yours 

Now check out what the other contributors are bringing to our #SundaySupper table today.

Join us this weekend for Reflections and Resolutions! Breakfast

• Snowman Eggnog Pancakes from Shockingly Delicious
• Baked Oatmeal from In The Kitchen With Audrey and Maurene
• Chia Seed Breakfast Pudding from girlichef
• New Year's Brezel from The Not So Cheesy Kitchen

Appetizers & Snacks

• Bourbon Pecan Chocolate Popcorn from Cupcakes & Kale Chips
• Moroccan Cigars from Jane’s Adventures in Dinner
• Baked Camembert with Caramel and Pecans from That Skinny Chick Can Bake
• Pancetta & Goat Cheese Crostinis from Country Girl in the Village
• Sweet and Savory Mixed Nuts from Peanut Butter and Peppers
• Glazed Snickerdoodle Bars with Walnuts from Pies and Plots
• Champagne Shrimp and Pasta from Cindy's Recipes and Writings

Main Dishes & Sides

• Minestrone Any Way from Hot Momma’s Kitchen Chaos
• Pecan-Crusted Rainbow Trout from Small Wallet, Big Appetite
• Mushroom Risotto from Hezzi-D's Books and Cooks
• Zapiekanka (Polish 'pizza') from Curious Cuisiniere
• Hoppin' John for Good Luck from The Wimpy Vegetarian
• Italian Vegetable Soup from The Foodie Army Wife
• Chicken stuffed with Mozzarella and Prosciutto from Family Foodie
• Black-Eye Pea and Greens Casserole and Wine Pairings from ENOFYLZ Wine Blog

Desserts & Drinks

• Candied Bacon Bourbon Bloody Mary from The Girl In The Little Red Kitchen
• Peanut & Pretzel Bark from Killer Bunnies, Inc.
• Cherry Almond Blondies from Mess Makes Food
• Apricot Fizz from Magnolia Days
• Celebration Mimosas from Kudos Kitchen By Renee
• Dark Chocolate Cake Doughnuts from What Smells So Good?
• Gluten Free Cronuts from No One Likes Crumbley Cookies
• Spiced Cranberry Apple Crisp from Neighborfood
• Blood Orange Mimosas from Take A Bite Out of Boca

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Christmas Muffins for Santa {#dairyfree}

The 2013 Christmas season will go down as the year of hardly any cookies.  Yes, it is true and I must confess.  There were four different batches of cookies this year and they are all gone.  Yup - and this year marks the year without Zimtsterne, Vanillekipferln or other of my usual standards.  For no particular reason but it just did not happen...however we do have a Christmas tree, we visited Santa, saw the beautiful tree downtown Portland

but still there is was a lack of Christmas spices filling the air. Now do not be sad for us, because we had the most delicious Christmas Muffins and Santa may just find those waiting for him by the chimney :)

Christmas Muffins
***Preheat oven to 325 and line 12 muffin cups

• 2 C flour
• 2/3 C sugar
• 2 Tb light brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp cardamom
• 1/2 C whole Almond -> chopped in kitchen processor/chopper
• 1/2 C pecan pieces
• 1/3 C dried unsweetened cranberries
• 1 C Almond Milk {or your favorite "milk" beverage}
• 1 egg
• 1/4 C Canola Oil
• 1/4 semi-sweet chocolate chips {optional}

Note:  You will need to use two bowls.

1. In a large bowl combine the first seven ingredients (through cardamom} and mix it up thoroughly. Then add the chopped nuts as well as cranberries.
2. In another bowl mix the "milk" with the egg and oil.  Carefully mix it up.
3. Pour the liquid into the flour mix.  Stir it up quickly; be careful to not mix too much.
4. Next fold in the grated butternut squash until it is just incorporated into the dough.  
5. Using a spoon, fill the dough into the muffin tins until they are about 3/4 filled. If using, top the muffins with chocolate chips.
6. Bake for 35 minutes or until a toothpick comes out clean.

Butternut Squash Muffins {#12WksWinterSquash}

Happy Monday, friends!   Did you all have a good weekend?  Are you ready for some more winter squash recipes?  I can tell you that this girl sure is and am so excited to join another fantastic week of 12  weeks of Winter Squash hosted by Heather and Joanne.  Welcome to week number 3 - yay!

This week I bring a treat - a sweet, moist, flavorful muffins filled with spice and delicious Butternut Squash.  Your house will smell amazing just from baking these treats - plus it is super quick and easy.  Now you cannot beat that, right?

Butternut Squash Muffins

***Preheat oven to 325 and line 12 muffin cups

• 2 C flour
• 2/3 C sugar
• 2 Tb light brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• pinch nutmeg {no more than 1/8 tsp}
• 1/3 C raisins
• 1 C Vanilla Almond Milk {or your favorite "milk" beverage}
• 1 egg
• 1/4 C Canola Oil
• 2 C grated Butternut squash

Note:  You will need to use two bowls.

1. In a large bowl combine all the dry ingredients and mix them up.  Then add the raisins.
2. In another bowl mix the "milk" with the egg and oil.  Carefully mix it up.
3. Pour the liquid into the flour mix.  Stir it up quickly; be careful to not mix too much.
4. Next fold in the grated butternut squash until it is just incorporated into the dough.  
5. Using a spoon, fill the dough into the muffin tins until they are about 3/4 filled
6. Bake for 35 minutes or until a toothpick comes out clean.

Enjoy!

Are you ready to join the fun?  Just add your post to the Linky below...

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1. Pumpkin Pie with Brown Sugar Mascarpone

2. Chorizo & black bean stuffed delicata squash boats

3. winter squash pot pie with swiss chard + chickpeas

4. Rice with Butternut Squash, Chickpeas & Tahini

5. Pumpkin Hummus Mashed Potatoes

6. Thai Butternut Soup

7. Butternut Squash Tart with Fried Sage

8. Creamy Butternut Squash Soup

9. Easy Thanksgiving Squash Bake with Beans

10. Pumpkin Tres Leches Cake

11. Roasted Apple & Delicata Squash

12. Brown Butter Pumpkin Sage Bread

13. Butternut Squash Muffins Dairyfree

14. Cheesy Spaghetti Squash Bake

15. Roasted Butternut Squash and Apples with Risotto

16. Kabocha, pumpkin and honey scones

17. Parmesan & Herb Crusted Kabocha w/Yogurt

18. Pumpkin Whoopie Pies

19. Pumpkin Pecan Coconut Streusel Bars

20. Spaghetti Squash with Tomato Sauce

21. pumpkin gingerbread cookies

22. Little Joy Factory - Pan-fried Pumpkin Cake

23. Pumpkin Gooey Butter Cake

This linky list is now closed.

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