I'm a bit behind as we flew to California on Wednesday for a friends wedding, but last weekend, I found some time to bake a few items and make my favorite Indian dish, butter chicken! Tyler and I had a nice date night on Friday night and then woke up early to go to our respective workout classes. I then ventured to run some errands and pick up the ingredients for my afternoon of baking.
First item on tap were these delicious pumpkin chocolate chip bars from one of my favorite bloggers. I wanted to bake something that I could bring as a hostess gift to a dinner party for Saturday night. I boxed them up in a cute cookie box and brought them to the dinner party. My dearest hubby also ate just about the rest :)
On Saturday night, we headed to my coworkers place to have a dinner with the leads on our team. It was such a lovely evening getting to hang out with everyone and their significant others and my coworkers apartment was absolutely spectacular. For a split second, Tyler and I could see ourselves living in Brooklyn with how much space they have ;)
On Sunday, we ran to Costco and then I made butter chicken and served it with quinoa and garlic naan. The only slight adjustment I made to this dish was I used the whole can of tomato sauce. The recipe makes quite a big batch, so we ended up eating it for leftovers on Monday night. And, much to our surprise, it tasted a lot better the second day. So, I'd recommend making this and letting it sit for a day to allow the spices and sauce to blend together.
On Tuesday, I had to demo the new Daydream viewer with Pixel phone for a consumer press event....I sent this photo to Tyler as a joke and he's now saved it as his screen saver!
The next item for baking was this amazing pumpkin bread from my other favorite blogger. This was super easy to make and smelled heavenly while it baked. We had it for breakfast on Sunday morning before we ventured to Costco to stock up on all kinds of goodies.
Ingredients
- 1 15-ounce can (1 3/4 cups) pumpkin puree
- 1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)
- 3 large eggs
- 1 2/3 (330 grams) cups granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon fine sea or table salt
- 3/4 teaspoon ground cinnamon
- Heaped 1/4 teaspoon fresh grated nutmeg
- Heaped 1/4 teaspoon ground ginger
- Two pinches of ground cloves
- 2 1/4 cups (295 grams) all-purpose flour
- Topping
- 1 tablespoon (12 grams) granulated sugar
- 1 teaspoon ground cinnamon
Directions
- Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray.
- In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Scrape into prepared pan and smooth the top. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.
- Bake bread for 65 to 75 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring.
- You can cool it in the pan for 10 minutes and then remove it, or cool it completely in there. The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off.
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