Tomato cage Christmas tree

At the end of the summer, after we've gotten our 5ish tomatoes from our usually pathetic looking tomato plant, the tomato cage just sits on the deck for the rest of the year. Until now... thanks to Pinterest, I now have a free lit Christmas "tree" on my deck! Just turn the tomato cage upside down, bend the ends together to make a point, and wrap white lights around it. It's as simple as that!

Excited that Christmas is approaching...

 

Simple Thanksgiving table decor

Thanksgiving is such a wonderful time of year that we often rush through because we look forward to Christmas decorating and shopping. I have to admit, I am guilty of that. I look forward to Christmas so much and just cannot wait for the day after Thanksgiving so I can decorate and listen to Christmas music (although I usually cheat on the Christmas music). However, Thanksgiving is such an important day. Although we have so much to be thankful for all throughout the year, it is good for us to take a day to remember how truly blessed we are. That is what I want to teach my son to do!

Since Thanksgiving is focused around the dinner table, I thought I would share with you some of my favorite simple table decorations. I like using natural elements, such as flowers, pumpkins, or twigs in containers that I have around the house or that I've found at thrift stores. These don't require a lot of money or time, but will make your table a little more special.

Happy Thanksgiving!

Fall-colored flowers in rectangular vase (from Houzz)

 

 

A ceramic utensil holder holds fresh autumn-colored flowers and large wooden spools from Etsy hold fall leaves (from Country Living).



Orange fruits and vegetables in a simple white footed bowl (from Martha Stewart)



Mini pumpkins and leaves on a cake pedestal (from the Pioneer Woman)
 



Wrap leaves around potted plants and place in small glass vases



Make a table runner out of small pumpkins, ribbon, and real or faux berries (from Better Homes and Gardens)

 

 

 

And when the day after Thanksgiving does roll around and you're feeling full of turkey and tired, stay home and go shopping online instead!

Weeknight bacon-wrapped chicken

We rarely have boneless skinless chicken breasts in our house because they usually end up dry and flavorless when you cook them. I prefer the chicken tenders because they're still white meat but stay really moist. However, these boring but healthy pieces of chicken ended up in my fridge after my brave attempt to piece out a whole chicken. I used the dark meat parts to make a chicken butternut squash stew and the white meat I decided to save for another use. I was trying to think about how to add flavor and moisture without adding dairy. Hmmm... what is flavorful, fatty, and amazing. I know you're all thinking what I'm thinking...bacon! We just discovered that we love the Farmland thick cut bacon (thanks to the grocery store for having it on sale for the last few weeks). I had a few pieces left and knew it would be a match made in heaven. We also happened to have some thyme, which goes great with chicken.

I searched around online for some ideas of how to cook both the bacon and the chicken without overcooking either, and I got this idea from a recipe I found at Food and Wine. Theirs is a little more fancy, using the chicken liver and all, but I wanted to come up with something that is quick enough and simple enough to make on a weeknight.

This recipe has only 3 ingredients (not including salt and pepper)... I should send it to Claire Robinson! The chicken is moist, the bacon adds the much needed salt and fat, and the thyme adds the flavor. I will definitely make this again if I have chicken breasts laying around at some point.

Bacon-Wrapped Chicken
(adapted from Food and Wine)

Serves 4

2 large boneless, skinless chicken breasts, each one cut in half
2-4 thyme sprigs
8 slices of thick cut bacon (I like Farmland)
Salt and pepper

Preheat the oven to 400°. Season the chicken with salt and pepper. Remove the thyme leaves from the sprig. Place a small amound on each chicken half-breast. Wrap each piece of chicken in 2 slices of bacon; secure the bacon with toothpicks.

Heat a large, ovenproof skillet. Add the chicken and cook over moderately high heat until the bacon is browned, 5 minutes. Turn the chicken, cook for about a minute on the stove, then place the entire pan in the oven. Roast in the oven for 10-12 minutes, or until cooked through (internal temp of 180°). Remove the pan from the oven and spoon the bacon grease over the chicken a few times. Cover with foil and let rest for 5 minutes.

Remove the toothpicks and serve. It's delicious with roasted potatoes or sweet potates and a green salad or cooked green veg.

The cake that decorates itself! Applesauce Spice Bundt Cake

Anytime Gourmet: Applesauce Spice Cake

Something about a bundt cake makes me happy. I think because you can take a plain old basic cake and make it look fancy. Or because it reminds me of Germany, where I studied abroad for a year and where my last name comes from. Or maybe it makes me think of the 50s houswife and her cooking in a fancy dress and apron. I had never owned a bundt cake pan until last year, when I found one at a thrift store. I think this is only the second or third time I've used it, but I plan on trying more bundt cake recipes (not while wearing a dress, of course).

Food historians generally credit H. David Dalquist of Nordic Ware for creating the first aluminum pan called "bundt" in 1950. The name bundt came from the German Bundkuchen, a ring-shaped teatime cake (bund is pronounced like there's a "t" on the end). They had different designs, but always ring-shaped:

Photo credit: The Charmed Cupcake

Photo credit: Wikipedia

After Otto was born, we received meals from many generous friends, colleagues, and families from the school where I taught. One of these meals from a wonderful family included a freshly made applesauce cake. Since I hadn't been baking, I was craving some delicious, homemade baked treat. This hit the spot and I've wanted to make it since.

I knew it was the perfect opportunity to make this delicious cake when my mom made applesauce with freshly picked, sweet and juicy apples. I changed a few things in the recipe, but in general, it stayed intact.

This cake has only ½ cup of oil and no butter. I couldn't believe it, but it doesn't need butter! The applesauce keeps it moist, and the spices and salt add the flavor.

The first time I made this cake I didn't put the glaze on early enough and it didn't seep into the cake like it was supposed to. It's important to put the glaze on as soon as you take the cake out of the pan while it's still very warm. And yes, it does help to poke the cake first with a fork before pouring on the glaze. I even scooped up some of the glaze that fell off the cake with a spoon and poured it back on - no wasting here!

This cake is not too sweet, and not too spicy. I decreased the amount of spices because they can be overpowering, but you can always add more if that's what you like. It can be served in the morning with coffee or in the evening for dessert. I've been eating it at both times of the day!

 

Applesauce Spice Bundt Cake

Cake

½ cup canola oil

1 egg
½ cup sugar
½ cup brown sugar
1 tsp vanilla
2 cups unbleached flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg (preferably freshly grated)
½ tsp. cloves
¼ tsp. cardamom (optional)
1½ cups applesauce (preferably homemade)

Glaze

1 cup powdered sugar

1 Tbl softened butter
2-3 Tbl milk (at least 1 percent milk)

½ tsp cinnamon

Pinch salt

 

Preheat 350 degree oven; butter and flour a bundt pan.

Combine all of the cake ingredients in the order listed. Pour into pan and bake for 40-45 minutes or until cake springs back when gently pressed.

Cool on a rack for 10-15 minutes before loosening and inverting onto the rack (with foil below).

While cake is cooling in the pan, whisk softened butter, powdered sugar, milk, vanilla, and pinch salt well until smooth.

Take a fork and gently spear around the cake in various places so that the glaze will seep into the cake. Spread glaze on the cake while it is still warm!