Food – Page 6 – Unlikely Martha

Food• Recipes

Cranberry Lemon Pound Cake

Frankly speaking, my cranberry of choice comes out of a can, lines and all. Save your fresh cranberries on Thanksgiving and Christmas, I’ll take mine out of the can. Thanks.

I think there is something about the lemon, sugar and buttermilk, that takes some of the tartness out of the cranberries and makes it blend so perfectly in the morning with a cup of coffee….and yes I eat cake for breakfast.

As we move away from pumpkin everything and toward cranberry and other seasonal tastes I thought it would be a good time to share this recipe with you.

So, here goes a true story. I made a mistake and added baking soda instead of baking powder, then I decided to not make two pans and tried to get a way with one and the cake crumbled.

I tried this silicone pan in place of my good ole trusty bread pans that I usually flour but didn’t, cause silicone. The cake stuck.

So sorry I don’t have a Pinterest worthy image to insert here.

Don’t be like me. Make two cakes out of the mixture and flour your cake pans. It is so rich that it will do better in two batches unless you love ugly crumbled cake. In that case go for it.

It’ll still taste good.

~~{ Please note, I captured these photos before the middle of the cake sunk in}~~

Cranberry Lemon Pound Cake

Prep time: 10 mins

Cook time: 50 mins

Total time: 1 hour

Ingredients

3 Eggs
2 Cups of Fresh Cranberries
1 Tbsp of Lemon Zest
2Tbsp of Lemon Juice
2 tsp Baking Powder
21/2 Cups of Flour
1 tsp of Salt
1 3/4 Cups of Sugar
1 tsp of Vanilla
1 Cup of Butter
3/4 Cup of Buttermilk

Instructions

Preheat oven to 325
Mix the butter, sugar and lemon zest together
Add in eggs one at a time. Make sure one is fully mixed in before you add the others
Add in vanilla and lemon juice
In a separate bowl mix together the flour, salt and baking powder
Alternate adding in the dry mix with the buttermilk ( so a little dry mix, a little buttermilk…….)
Gently fold the cranberries into the mixture
Bake for about 50 minutes

Oh before you go, Would you mind giving your girl a little votey vote for the Domino Magazine Design Blog of the Year Award? Go HERE, scroll down to the section that says ” A Little bit of Everything….” and vote Unlikely Martha.

Thanks friend.

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Food• Living• Recipes

Chewy Ginger Snaps

Thank you to Bigelow for partnering with Unlikely Martha to highlight how taking a little time for ourselves is much needed. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #teaproudly #CollectiveBias

Days full of chaos and ripping and running just blend into one other until one week turns into two and into three and before you know it another month is upon you. We are in the middle of October already when it seems like we were just all pumpkin spice everything. Now the holidays will be upon us, and we’ll be scratching our heads wondering where 2017 went like tomorrow.

I’m trying to slow down a bit and savor the moments. I’ve been limiting my time on social media in the evenings and I have implemented a wind down routine at least once a week that includes a warm cup of tea and watching This Is Us with my son.

On a recent trip to Walmart I picked up Bigelow Decaffinated Green Tea along with a new mug, cause I like pretty mugs.

Bigelow has a wide variety of teas that may suit you. Be sure to check out their Facebook, Twitter, and Instagram pages for a list of product varieties. Bigelow is all for enjoying and celebrating the small things that make up the big picture of our lives. The Bigelow mission of tea proudly is about the creating a quality product that can make those special moments even better. Learn more about the #TeaProudly mission!

One day my son wanted to bake some goodies and pulled out my mom’s big book of recipes and he landed on chewy ginger snaps. We made them and made them again, and they are a tasty companion to my green tea in the evenings.Bigelow has a great line of teas that are suitable for a number of occasions. To make things even more convenient for you, click the tea on the photo to conveniently order it online!

The thing with regular ginger snaps is they are like bricks, but not these. They are softer, still thin and wafer like but think soft batch in texture.

They taste so incredibly good and the spice is just right for the holidays.

Chewy Ginger Snaps

Prep time: 10 mins

Cook time: 8 mins

Total time: 18 mins

Serves: 3 dozen…ish

Ingredients

1 cup of Sugar
1/2 tsp ground ginger
1tsp cinnamon
2 tsps baking soda
3/4 tsp salt
1/4 cup molasses
1 egg
3/4 cup of shortening
Parchment Paper

Instructions

Preheat oven to 350
Cream shortening and sugar with a hand or bowl mixer
Add in egg and molasses, mix until it is just combined
Follow with flour, baking soda, salt, cinnamon and ginger (mix in well but don’t over beat)
Place the dough on parchment paper. Please use parchment paper or a non stick pan. TRUST ME
Bake for 6-8 minutes
Allow them to cool on the pan for a few minutes, then transport to a plate or cooling rack

Before the crazy of the end of the year sets in, I encourage you to find a wind down routine that allows you to decompress from the long days of shopping and partying and entertaining that are to come. Something as small as looking forward to that warm cup of tea, or dessert or television show does wonders for getting you through the day.

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Food

Easy Fried Apple Fritters

Look up fall in the dictionary and I’m sure it cross references apples and pumpkins. We are devout apple fans and look forward to our annual trek to the North Georgia mountains for our orchard visit. This partnership with Luck’s is sharing one of our favorite quick and easy apple desserts.

As a child dessert was a part of dinner. We ate dinner, the kitchen was cleaned and then I was allowed a cookie, piece of a baked good or ice cream.

That is one tradition I have not successfully passed forward to my children, but I try my best to give them sweet treats that are easy to make when I’m not in the mood for full out baking.

I’ve talked about the large collection of recipes my mother left me, and one of my favorite seasonal things she would make were fried apple fritters. She would peel and cut the apples, season them to perfection and fry them in handmade dough.

Well, I don’t always have that kind of time. When time isn’t permitting Luck’s fried apples and peaches fit right in. Out of the can the quality and seasoning of the fruit is amazing. They have an authentic southern taste that you wouldn’t expect to come out of a can. The versatility and ease of just opening the can and preparing, cuts the prep time on these fritters by at least 30 minutes.

I can easily place one or two apple or peach slices onto circles of pie crust, fold over, pinch together with a fork and fry.

It’s really that simple.

Now, I like mine fried, but alternately you can bake them. You are using pie crust so the end result will be flakier. The prep process is the same, the cooking time will be a little longer.

To make these you will need:

Pie crust

Luck’s Fried Apples or Peaches ( Here’s a coupon)

Directions:

Roll out pie crust on a flat surface. You may want to sprinkle a little flour on the surface for easy removal

Using a round object make circles in the dough. Keep in mind if you make larger circles you can add more fruit.

Fold the edge over the fruit and connect with the other side. Add a little water to seal and press together with a fork

Drop into hot grease, turning once to ensure both sides are golden brown.

If baking follow the directions on the package or bake at 325 for at least 10 minutes or until golden brown and flaky.

They can be reheated, they won’t be as crispy but are still just as good.

Thank you to Luck’s for partnering with Unlikely Martha on this post. All opinions are mine.

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Food• Recipes

Sweet Potato Cornbread

Seeing as how Thanksgiving is not the time to pull new recipes out of your hat, if you are looking to add something new to the Thanksgiving spread now would be the time to start experimenting.

This sweet potato cornbread is really good. It’s sweeter and “cakier” than regular cornbread so I don’t recommend substituting it for the jiffy/Grandma’s corn meal special but it deserves a seat at the table. I have made this a few times and will say I enjoyed it better when I baked the sweet potato instead of boiling it.

Again, perfect it before you bring it to Thanksgiving. I don’t want the discussion about who made the sweet potato cornbread to go unfavorably on my watch.

Although I haven’t tried it, I think this would taste really good with melted honey butter.

Sweet Potato Cornbread

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 6-8

Ingredients

1/2 cup of cooked sweet potato (roughly 1 large sweet potato. Should weigh around 1/2 lb)
3/4 cup all purpose flour
1/2 cup sugar
1Tbsp baking powder
1 1/4 cups of yellow cornmeal ( if in a rush Jiffy can be used, but cornmeal is better)
1 tsp salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
1 1/4 cup of milk
2 TBSP of canola or vegetable oil
Separate 1/2 TBSP of oil for skillet

Instructions

Preheat oven to 450
Peel, cube and boil or bake sweet potato(es)
Oil the inside of your pan, (I recommend a cast iron skillet) and place in the preheated oven
Combine flour, cornmeal, sugar, baking powder, salt, cinnamon and nutmeg
Mash boiled or baked sweet potatoes.
Mix the mashed sweet potatoes with milk. Once the mixture is mixed well add in eggs and whisk until well blended
Pour wet mixture into the dry mixture and mix well. It is fine if it is a little lumpy. Take care not to over beat the mixture.
Pour mixture into hot skillet.
Bake for 15-18 minutes or until golden brown. Please note the top may crack.

So what’s on your Thanksgiving menu? Our plans are up in the air. I’m kind of looking to go to someone else’s house and eat in exchange for doing the dishes. My inbox is open for Atlanta area invites!

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