STICKY APPLE & PUMPKIN BUNDT CAKE WITH WHITE CHOCOLATE RUM ICING

     Waking up today I only had one memory in mind. My first trip to France. The very first moment everything about my younger self changed. I was only 6 years old, when my parents took me and my brother to Paris to enjoy the city and have fun in the Disneyland park. Little did I know what this trip and the following ones that came would do to my priorities in life. I know everyone talks about quitting their corporate jobs and start travelling the world. I'm not going to say I encourage this, since I don't believe it's even close to reality. But I will say that one may keep their hard earned money to travel the word and let your mind make all the nice memories you will remember during the old times.

    Of course, I can't stop thinking about where to go next. There are so many places I haven't been to, especially outside of Europe and I want to visit them all (if I can). This Christmas, we will enjoy our time with some friends in Copenhagen, the happiest city in the world...or so they say. I can't wait to go there, back to the Scandinavian lands. Back in 2011 I lived in Stockholm for 3 months and I still remember how beautiful the city was and how magnificent the scenery appeared. I believe the same about Copenhagen and I can't wait for the time to come to explore it. Food wise I have some things on my mind I would like to eat and share with you on the blog. So be prepared!

     It's about time I shared with you a recipe I made last week. During fall and winter I tend to make a lot of different cake recipes and if there is one that I love is a classic bundt cake. This recipe, apart from delicious, it was also very exciting because I used two cake forms that I got from a special antique shop here in Zurich. Brockenhaus is a secret paradise if you love antique plates or furniture. On my last trip there I found some English porcelain, the two cake forms from porcelain and ceramic, two ceramic coffee cups and much more. These items probably came from someone who passed away or didn't need them anymore and I'm sure they have some great story to tell. Whatever it is, now it's part of my collection of items that I love!

     Apples and pumpkins are both in season right now, so making the best of these two ingredients should be your goal until the end of autumn. And who doesn't enjoy a slice of cake with their afternoon coffee or with their Sunday morning brunch? With simple ingredients and keeping up my mojo of using olive oil in my cake batters, this one experiment turned out to be so damn good!

     You can serve it without the icing of course, with just a dash of icing sugar or completely plain. That's how delicious it is and moist. But I do urge you to try this simple white chocolate and rum frosting on top. It will take your taste buds completely by surprise.

Apple & Pumpkin Bundt Cake with a White Chocolate & Rum Icing

ingredients

for the cake

1 1/2 cups pumpkin puree

2 cups whole wheat flour

1 cup oats

2 eggs

1/2 cup vegetable oil

3 medium sized apples chopped

1/2 cup raisins

2/3 cup sugar

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 teaspoon vanilla

for the icing

100gr white chocolate

1/2 cup full fat milk

2 to 3 drops of rum essence

zest of one lemon

How do I make it?

1. Prepare your cake pan, preferably one for bundt cakes, by laying some butter at the bottom. In a bowl, whisk your eggs and olive oil well and then add the pumpkin puree. Whisk again until you have a nice mixture. Pour inside the vanilla, mix one more time and leave aside. 

2. Get a bigger bowl or the bowl of your standing mixer and pour inside the flour, sugar, oats, baking powder, baking soda, cinnamon, nutmeg and salt. Stir well all the ingredients and start adding in small doses the liquid mixture. Mix well until everything is smooth. 3. Stop the mixer, if you're using an electric mixer to mix and add inside the apples and raisins. Start stirring with a wooden spatula. Turn your oven to 180C and while you wait, pour the cake batter into the prepared cake form. Bake your cake for 45 to 50 minutes. You will need to check by using a toothpick. If the toothpick inserted into the cake comes out clean, then your cake is ready.

4. Take your cake out of the oven and let it cool off completely. When you want to make the icing, simply put the chocolate and milk in a bowl and use a microwave to heat up the chocolate. You will get a sort of watery mixture, but don't be scared, we don't want a very thick icing. Add inside the drops of rum and lemon zest and mix well. While the icing is still hot, pour it on top of the cake.

PUMPKIN AND DARK CHOCOLATE MARBLE CAKE

     The first thing that comes to mind when I think about growing up is that I get to have friends that teach me new experiences every day and become a valuable part of my life. Those friends are far more different than the friends I had a decade ago in the sense that now I can see a deeper and more meaningful connection to those individuals I chose to call friends. So, it is not a surprise that yesterday was spent again with lots of friends in top of the Swiss mountains. We hiked for about 3 hours and then enjoyed a very Swiss meal. What a wonderful and full Sunday we had!

    Of course, my mind today was still on yesterday's adventures and memories. But also, I wanted to come home from work so that I can start writing a delicious recipe I created on Saturday. It's been a long time since I baked a loaf cake that can be enjoyed with a warm cup of coffee. I guess there is no better time than autumn to start getting back onto baking treats to be enjoyed with the cold weather. This period there is a pumpkin overload everywhere and recipes with this tasty vegetable must have probably overcrowded your feed. I suggest you add this recipe to your list of things to bake and eat this autumn, cause I promise you will love this cake recipe.

     Overall I find cakes to be interesting when they combine taste with appearance as well. A marble cake is always something that fascinates the eye and gives you a combination of different flavours. Chocolate pairs well with almost everything (even salty food) and I knew that it would be a good match with a pumpkin cake. Once again for this recipe, I used olive oil instead of butter and it's actually the tip I give to everyone when they ask me how to make their cakes soft and last longer. Use olive oil! It's a miracle maker with guarantee. 

     This cake recipe is quite simple depending how much of the ingredients you already have in hand. For some of you perhaps in USA, UK or Australia, you might have pumpkin puree ready in cans. The rest of us have to make the extra effort to actually bake the pumpkin and then puree the flesh. But I advise you not to be disheartened by this. Fresh pumpkin puree will give incredible flavour to your cake and if you have leftover puree you can always make some pumpkin soup.

Pumpkin and Dark Chocolate Marble Cake

ingredients (for 1 medium loaf pan)

1 3/4 cup flour

1/3 cup olive oil

2 eggs

1 cup white sugar

1/2 cup milk

1 cup pumpkin puree

85gr dark chocolate

2 tablespoons unsweetened cacao

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon vanilla extract

icing sugar for decorating

How do I make it?

1. Prepare a loaf pan with baking sheet or coat with butter and flour. Put in large bowl and mix together the flour, cinnamon, nutmeg, salt, baking powder and baking soda. If you have powdered vanilla extract mix that in. Otherwise, leave it for the liquid ingredients in the next step.

2. In another bowl, mix together the eggs and the sugar until the eggs have a fluffy and airy texture (for about a 30 seconds). Then, add the olive oil and milk (add the vanilla if you didn't add it in the previous step) and whisk again. Finally, fold inside the pumpkin puree. 

3. Gradually add the flour mixture into your liquid mixture and mix very well so that you don't have any lumps left. Divide the mixture into half by pouring half of the cake batter in a clean bowl and set aside. 

4. Melt the dark chocolate in a microwave and then pour it inside one of the bowls from the previous step. Add inside the cacao powder and mix again. 

5. Take your pan and pour one layer of pumpkin batter. Then on top add a layer of chocolate. Repeat the pumpkin and chocolate layers until you have no more batter left. Use a knife and make swirling motions in the batter. Bake the cake at 180C for 45 to 50 minutes or until a toothpick inserted in the cake comes out clean.

WARM PORRIDGE WITH COCONUT MILK AND PUMPKIN

     When everything goes bad and I feel like I'm in a desperate need for a change, I turn into the nature. Just by taking a few moments to look around the beautiful world we are living in, we can see that our problems might be so small. There are so many bad things happening these days to people, animals, nature and every other aspect of this cycle called life. If we only stopped caring for ourselves and only, we would see what's going on around the world and try to care more for our neighbour in need.

     Now, you may think I'm talking nonsense and don't have an example myself to give. Well, I may not donate money or volunteer to build houses in poor areas, but I believe that it starts with the person sitting next to you. Start talking to them. Or better to your family and friends. Another powerful thing to do is to share food. I mean, that's the greater power of it, to connect people around a table. It was, has been and will be the best way to get to know someone. People don't lie when they are eating, they are true. 

     Which brings me to a wonderful recipe I made this Wednesday. If you are a frequent reader you may know my love for porridge. Other people find it plain and boring, I find it...well plain and boring if you're not using lots of toppings. Truth must be said! I was looking for recipes with pumpkin around the blogosphere to get some inspiration and came across Local Milk's own recipe of Pumpkin Pie Oatmeal. She is such an amazing photographer and blogger, only seeing her photos makes you hungry. Her recipe for sure inspired the one I created that morning, especially the cooking part of the oats.

    Even if you don't love oatmeal so much, you should try this one out. I used coconut milk, because I find it gives this creamy texture to your porridge and just to anything to be honest. It's my go-to for carry, pumpkin soup, smoothies and sometimes even cakes. Nothing wrong will happen when you use coconut milk. And then the pumpkin, really gives this porridge a 5 star grading. With every bite you feel the sweet flavour of pumpkin and the spices paired perfectly together.

Warm Porridge with Coconut Milk and Pumpkin

ingredients (for 2 to 3 persons)

1 cup oats

1 cups coconut milk (at least 60% coconut flesh)

3 cups water

1 cup pumpkin puree

1/4 cup honey or maple syrup

2 teaspoons cinnamon

1/4 teaspoon cloves

1/4 teaspoon ground ginger

1/4 teaspoon pepper

1 teaspoon vanilla essence

pinch of salt

toppings: dried fruit (cranberries, saltanas), crunchy granola, nuts, nut butters, coconut milk

How do I make it?

1.Fill a medium pan with the oats, coconut milk and water. Stir for a little bit and then cover the pan, while cooking the oats on low heat for 10 minutes. Every 5 minutes lift the lid of the pan and stir the oats, then cover again.

2. After the 10 minutes have passed, add the pumpkin puree and mix it very well in the oats. This will perhaps be difficult because the oats will have become sticky (not dry though). Cover the pan again and cook for another 8 minutes (again lift the lid and mix a little bit the oats).

3. Uncover the pan and add inside all the spices and honey. You want to do this at the last part to give the porridge a kick. Mix the porridge really well with a big spoon to make sure everything is mixed together.

4. Pour the porridge into desired bowls. I prefer deep and small bowls, because they keep the porridge warm for longer. You can add your favourite toppings on top. I added some dried cranberries and two tablespoons of crunchy granola. But I think you can also eat it plain. Just add some more honey on top and you are ready to go!

PUMPKIN SPICE BREAKFAST MUFFINS

     Oh the sweet breeze of autumn wind. The hot cup of hazelnut latte you are dying to drink once the first leaves start to fall. It's autumn again and everything starts feeling like it should be. Autumn feels like a new beginning for me, especially around this time. It's one of the best times of the year if you think of it as a passage to Christmas or until the new year comes.

     It's also the year pumpkins come around in all shapes and sizes. In my home country, Greece, we don't incorporate them that much into our dishes, perhaps, maybe into some savoury fyllo pie. But abroad and especially here in Switzerland, I noticed them everywhere I went. There is even a pumpkin farm close to Zurich, where one can go and find...pumpkins of course, among other delicacies made with pumpkins.

    Before I get further into the pumpkin conversation, I wanted to say that we are going on vacation next week to the magical country of Scotland! We are visiting Edinburgh with my boyfriend and we couldn't be more excited about it. I am already picturing in my mind the green hills and mountains, the moody, but beautiful houses and cottages. The food...although it contains a lot of meat and eggs, I feel I have to experience it as well. 

    I have already asked around friends that either have been there or lived there, so I already have my notes on where to go and where to eat. After some really hard and difficult time in September, I am ready to go on vacation and enjoy myself, without thinking about life, work and all that very serious, but stressful things.

    So this new recipe I have created, as you might have guessed from my previous rant, includes pumpkin. I decided to make some muffins, since they are easily eaten and they don't need a lot of preparation. Lately, time is very important to me! Also, I made them a little healthy and breakfast-friendly, since I am trying to cut on added sugar and incorporate mashed banana anywhere. Apart from it having a sweet taste, it gives your mixture a stickiness that is needed, without making it too dense. 

     Here in Switzerland, I haven't yet found canned pumpkin. I think this is only found in America or maybe somewhere else as well. But if you are like me and you need to roast or boil your pumpkin to get a pumpkin puree, then maybe you need to do this a day before, if you don't have so much time in one day.

Pumpin Spice Breakfast Muffins

ingredients (for 12 muffins)

200gr pumpkin puree (canned or homemade)

175gr dinkel flour (or wholewheat)

2 mashed ripe bananas

2 eggs

2 tablespoons agave sirup

2 teaspoons baking powder

1 pinch of salt

1 1/2 teaspoons cinnamon

1/2 teaspoon clove

1/2 teaspoon cardamom

1/2 teaspoon pumpkin spice

100 ml olive oil

20 walnuts

optional topping: dark chocolate 70% 

how do I make it?

1. Whisk the mashed banana with the eggs in a large bowl very well. Then incorporate inside the olive oil, pumpkin puree and agave sirup and whisk well again.

2. In a separate bowl mix together the flour, salt, cinnamon, cardamom, pumpkin spice and baking powder. Pour the mixture in two doses into the wet mixture. Whisk well until everything is combined, but don't overmix your batter. Last add your walnuts after you have slightly chopped them.

3. Preheat your over to 180C. Place muffin paper tins in your muffin tray and start filling them with the batter, filling up to 2/3 and some more. Let the batter sit on the tins for 5 minutes.

4. Place your muffins in the oven and bake for 15 to 20 minutes. Test with a toothpick.

5. Once they have cooled down completely you can melt some dark chocolate and sprinkle it on top if you want them a little bit sweeter.

PUMPKIN PANCAKES WITH TOASTED PECANS AND MAPLE SYRUP

     For the past few days I've been in a series of studying all the time and getting zero quality of sleep. Today, I had two tests in University and until the last minute of them my ability to concetrate on a task was extremely difficult. But nevertheless, this day has almost come to an end, which means that I get to have some relaxing alone time until my boyfriend gets back from home and I can have human contact again. I know I sound like a crazy lonely person, but in times of extreme stress and panic, I like to get some solitude once in a while, just to get my thoughts sorted out and I can be social and merry once again.

     Now, enough talking about my emotional state and let's talk more about what fall season has to offer. A lot of opportunities for cooking is the answer. It's the ideal time to go out to the forrests and start collecting chestnuts or mushrooms or one of my favourite autumn food, the pumpkin. In my country to be honest we don't use them that often in our kitchen. So, I only discovered them 5 years or so ago. I was always interested to taste this famous pumpkin pie that Americans used to make during Thanksgiving and everyone seemed to love it. Or the pumpkin spice latte Starbucks freaks talked about every autumn. My first attempt with a pumpkin was a sweet and creamy pumpkin pie and I have to say it was pretty successful. Then came the pumpkin soup, then the pumpkin brownies and so on. This fall I am trying out different pumpkin recipes and hopefully I will be able to share them with you.

     The first recipe I gave a go at was a recipe for sweet, fluffy and oh so yummy pumpkin pancakes drizzled with maple syrup and roasted pecans. It was a big success in my apartment! My boyfriend and I devoured them and some leftover pancakes were eaten also in the evening. Lately, I've been eating like crazy due to extreme stress and fatigue, so maybe I won't make these in the very near future as I'm trying to eat more healthy whole food. Nevertheless, these are worthy of your time, especially around weekend time. Don't be afraid to add pumpkin in your pancake batter, I can assure you that these will disappear very quickly.

Pumpkin Pancakes with toasted pecans and maple syrup

ingredients (makes 5 pancakes)

1 cup flour

1 cup pumpkin purree or pulp

1 teaspoon baking powder

1 egg

3/4 cup milk

1/4 teaspoon salt

1 tablespoon sugar

1 teaspoon vanilla essence

1 cup toasted pecans

maple syrup

How do I make it?

1. In a bowl mix together the flour, baking powder and salt and put aside. In a blender mix together the pumpkin, milk, egg,  sugar and vanilla essence and blend very well.

2. Tranfer the liquid mixture to the bowl of flour and mix very well everything together until you get a nice batter.

3. Warm a medium size pan with some butter and add a big scoop of batter to the pan. Let the pancake be cooked for a bit until the sides start to rise. Carefully with a spatula lift the pancake and flip it to the other side. Cook until golden brown (for a minute or two).

4. Continue the same with the remaining batter. To serve sprinkle on top the toasted pecans and some generous ammount of maple syrup.

MUFFINS ΚΟΛΟΚΥΘΑΣ ΜΕ ΓΕΜΙΣΗ ΚΡΕΜΑΣ ΤΥΡΙΟΥ

   Όλο το χειμώνα σχεδόν έλεγα "τι ωραία που κάνει κρύο και μένουμε μέσα και χουζουριάζουμε". Τώρα που η άνοιξη κοντοζυγώνει (και πιο γρήγορα απ' όσο συνηθίζει), δεν με κρατάει τίποτα μέσα στο σπίτι. Θέλω να βγω έξω για βόλτες, για τρέξιμο (έχω ξεκινήσει πάλι δυναμικά εδώ και ένα μήνα), για καφέ και ότι άλλο προκύψει. Ειδικά εάν είσαι άτομο που μένεις κοντά σε θάλασσα τότε με καταλαβαίνεις. Είναι λες και ξυπνάς από τη χειμέρια νάρκη που είχες πέσει όλους αυτούς τους μήνες, αυτή τη νωχέλεια που μας πιάνει όλους όταν κάνει κρύο και βαριόμαστε να κουνηθούμε. Τώρα λοιπόν ήρθε η στιγμή να πάρουμε το ποδήλατό μας ή τα...πόδια μας και να εξερευνήσουμε τι υπάρχει εκεί έξω.

     Όσο θα εξερευνάμε όμως, καλό είναι να έχουμε και κάποιο καύσιμο. Αυτές τις ημέρες ήμουν ανάμεσα σε κάτι ζεστό ή κάτι κρύο. Όντας αιώνια αναποφάσιστη οι επιλογές μου ήταν μηδενικές. Θυμήθηκα, λοιπόν, πως είχα μια κολοκύθα πάρει πριν από κάτι εβδομάδες (αρκετές άλλα όχι τόσες ώστε να χαλάσει) και είπα να πειραματιστώ. Είχα καιρό να φτιάξω muffins, παρόλο που τα λατρεύω επειδή είναι εύκολο να τα πάρεις παντού, σαν μικρά κεκάκια, και συνήθως είναι πιο ζουμερά από ένα κέικ. Επίσης, κάνω σαν μικρό παιδί όταν τα βλέπω να φουσκώνουν μέσα στις θήκες τους. Απλά ρεζίλι!

     Aν δεν έχετε ξαναφάει κολοκύθα μην τρομάξετε. Έχει ελαφρώς γλυκιά γεύση και μπορεί να γίνει μέρος μιας γλυκιάς ή αλμυρής συνταγής. Σαν την γλυκοπατάτα. Αυτό που πρέπει να κάνετε είναι να πάρετε μια κολοκύθα μέτριου μεγέθους και να την αφήσετε για λίγες μέρες εκτός ψυγείου (αλλά σε εσωτερικό χώρο) μέχρι να ωριμάσει ώστε να είναι πιο εύκολο να την κόψετε. 

     Αυτή η συνταγή είναι γενικά εύκολη, το μόνο που θα σας "δυσκολέψει" είναι να πολτοποιήσετε την κολοκύθα. Η γέμιση με κρέμα τυρί ταίριαξε πάρα πολύ σε αυτά τα muffins, ενώ η βουτυρένια επικάλυψη του δίνει μια πιο γλυκιά γεύση. Το καλύτερο αυτής της συνταγής είναι ότι κανένας δεν θα καταλάβει ότι έχετε χρησιμοποιήσει κολοκύθα και επίσης το ελαιόλαδο αντί για βούτυρο στη συνταγή δίνει στα muffins πιο αφράτη υφή.

Muffins κολοκύθας με γέμιση κρέμας τυριού

υλικά (για 24 muffins)

για τα μάφινς

3 κούπες αλεύρι

2 κούπες πολτός κολοκύθας* (πιο κάτω οδηγίες)

3 αυγά

1 κουταλάκι κανέλα

1 κουταλάκι πιπερόριζα (ginger)

1/2 κουταλάκι μοσχοκάρυδο

1 κουταλάκι μαγειρική σόδα

1/2 κουταλάκι αλάτι

1 1/4 κούπας ελαιόλαδο ή αραβοσιτέλαιο

2 κούπες ζάχαρη

για τη γέμιση

1 πακέτο ή 200γρ τυρί κρέμα (τύπου Philadelphia)

1/2 κούπα ζάχαρη άχνη

για την επικάλυψη

1/2 κούπα ζάχαρη

5 κουταλιές αλεύρι

4 κουταλιές παγωμένο βούτυρο

1/2 κουταλάκι κανέλα

*Πολτός κολοκύθας

Κόψτε την κολοκύθα σας στη μέση, καθαρίστε τα σπόρια (όπως στο πεπόνι) και κόψτε την έπειτα σε κομμάτια και τοποθετήστε την σε ένα ταψί. Ψήστε την στους 180 C για 30-40 λεπτά μέχρι να μαλακώσει. Αφού κρυώσουν τα κομμάτια με τη βοήθεια ενός μαχαιριού αφαιρέστε τη σάρκα της κολοκύθας. Σε ένα multi mixer ψιλοκόψτε τα κομμάτια μέχρι να πολτοποιηθούν από τα ζουμιά τους και είστε έτοιμοι!

πώς θα το φτιάξω;

1. Σε ένα μπολ ανακατέψτε το τυρί κρέμα και τη ζάχαρη άχνη καλά μέχρι να δημιουργηθεί ένα λεπτό μείγμα σαν κρέμα. Τοποθετήστε το μπολ στο ψυγείο.

2. Ανακατέψτε μαζί το αλεύρι, την κανέλα, την πιπερόριζα, το μοσχοκάρυδο, τη σόδα και το αλάτι και αφήστε στην άκρη. Σε ένα μεγάλο μπολ ανακατέψτε με ένα μίξερ τον πολτό κολοκύθας, το ελαιόλαδο, τη ζάχαρη και τα αυγά μέχρι να έχετε ένα ωραίο μείγμα. Σε αυτό προσθέστε σταδιακά το μείγμα με το αλεύρι και συνεχίστε το ανακάτεμα σε χαμηλή ταχύτητα, δεν θέλουμε να ανακατευτούν πολύ τα υλικά.

3. Ετοίμασε την επικάλυψη ανακατεύοντας όλα τα υλικά της μαζί με τα χέρια σου ώστε να δημιουργηθεί ένα μείγμα σαν σκόνη, αλλά λίγο πιο κολλώδες. Βοηθάει εάν το βούτυρο είναι πολύ παγωμένο.

4. Γέμισε τις θήκες του ταψιού για muffins με χάρτινες θήκες ή αν δεν έχεις βουτύρωσε ελαφρά τις θήκες. Πρόσθεσε μια γεμάτη κουταλιά από το μείγμα για τα muffins σε όλες τις θήκες. Έπειτα με ένα μικρό κουταλάκι θα τοποθετήσεις στο κέντρο του muffin λίγη γέμιση κρέμας τυριού που θα έχεις ετοιμάσει. Προσπάθησε να μείνεις στο κέντρο και όχι να διασπείρεις περιφερικά τη γέμιση. Αφού το κάνεις σε όλα τα muffins, πρόσθεσε πάλι μια κουταλιά από τη γέμιση των muffins καλύπτοντας τελείως τη γέμιση κρέμας τυριού. Στο τέλος πασπάλισε λίγη από την επικάλυψη σε όλα τα muffins.

5. Ψήσε στους 180 C για 25 λεπτά ακριβώς! Δεν θέλεις να αφυδατωθούν καθόλου. Βγάλτα απευθείας από τον φούρνο και άφησε τα για 10 λεπτά να κρυώσουν.