Archive | November, 2011

Happy Thanksgiving

24 Nov

A quick Happy Thanksgiving to you all. I would like to say that I am so grateful for all of your support and feedback during my first three months here at The Kitchen Sink NW.  It has been such a great experience and I really appreciate you tuning in.

I hope your day was filled with warmth, great company and of course, beautiful food.

All my best and again many thanks,


Chocolate Zucchini Cake

16 Nov

I promise I will get back to savory recipes soon, but all this schoolwork along with the disappearing sun just makes me want to bake (and to eat things that are baked). There is nothing like spending an hour or two whipping up something sweet while your very soon to be due homework patiently awaits you untouched on the kitchen table. Even the cleanup feels relaxing as anything that isn’t chemistry seems like the perfect thing to be doing. Good habits I have, I know. So today while avoiding the thought of the tests to come this week, I thought about how we needed to throw some chocolate in the mix. Here is a healthy and delicious cake that really only takes about 15 minutes to throw together. The zucchini adds great moisture while the olive oil gives it a nice earthy twist. It would be great frosted or not. Serve with a nice big glass of milk and enjoy!

Chocolate Zucchini Cake

Makes one small loaf pan or 12 small cupcakes.


  • 1 1/2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup olive oil
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup zucchini, coarsely grated
  • zest of 1 small orange
  • 6 ounces chocolate chips


Preheat oven to 350. In a medium bowl whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt. In a separate bowl beat together sugar, oil, egg, and vanilla until thick and creamy, about 2-3 minutes. Once fully combined, mix in flour mixture. Stir in zucchini, zest and chocolate chips. Pour into a small greased loaf/cake pan or divide into your muffin pan. Bake for 35-40 minutes (less if you are making cupcakes). Cake should be firm up top with a nice softness in the middle. Allow to cool then serve.

Thank you for staying tuned and check back for more to come soon!


Pumpkin Ginger Cake with Goat Cheese Frosting

10 Nov

Continuing on with my baking binge, I bring you Pumpkin Ginger Cake with Goat Cheese Frosting. In the weeks that follow I will try my best to post recipes that will theoretically be of use to you during the holiday season. This recipe is extremely moist and flavorful and makes a great carrot-cake like treat that would be fantastic either as one large cake or as individual cupcakes. The goat cheese frosting is my spin on cream cheese frosting, so if goat cheese is not your thing, feel free to use cream cheese in its place. The measurements will stay the same.

Goat Cheese Frosting

  • 1/4 cup butter, softened
  • 4 ounces soft goat cheese
  • 1/2 pound powdered sugar
  • good splash pure vanilla
  • zest of 1 small lemon, plus a splash of its juice if you like citrus
  • dash of salt

Pumpkin Ginger Cake

Makes 10-12 small cupcakes or one medium loaf shaped cake

  • 1 cup all-purpose flour
  • 1/2 cup sugar, plus additional for sprinkling
  • 2 teaspoons baking powder
  • 1-1/2 teaspoon cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 1 teaspoon salt
  • 4 tablespoons butter, cut into pieces
  • 1 heaping cup pumpkin puree
  • 1/2 cup evaporated milk
  • 1  egg
  • 2 teaspoons vanilla
  • 1/2 orange, zested
  • approximately 1 tablespoon fresh ginger, peeled and grated
  • optional ingredients: finely chopped candied ginger, walnuts, golden raisins, shredded coconut, pumpkin seeds

Directions For Frosting:

Mix all ingredients on high speed until completely combined. If you don’t have an electric mixer, place the bowl on top of the oven while it preheats to help  your ingredients soften and beat quickly with a whisk. Place in the fridge until you are ready to use.

Directions For Cake:

Preheat oven to 400 degrees. Generously grease muffin tins or loaf/cake pan.

Sift flour, sugar, baking powder, cinnamon, nutmeg, and salt into a medium sized bowl. Cut in butter and mix until it’s fully incorporated. Use your electric mixer here if you have one.

In a separate bowl, mix together pumpkin, evaporated milk, egg, vanilla, orange zest and fresh ginger. When fully blended, combine pumpkin and flour mix into one bowl. Gently fold in any additional ingredients you might be using.

Pour batter into your greased cookware and sprinkle with remaining sugar.

Bake for 20-25 minutes, testing with a toothpick or fork once the time has come. Remember it will continue to bake slightly as it cools. Once finished, allow to cool in the pan for 15 minutes or so. Remove from the pan and once it’s completely cool, top with frosting. If you want to get Martha Stewart about it, pull out your piping bag, otherwise a knife or rubber spatula will do.

Once frosted, plate, eat and enjoy!

Salted Butterscotch Pudding With Coconut Milk

6 Nov

Whenever November comes, all I wan’t to do is make dessert. Maybe it’s the twenty first century’s way of presenting survival of the fittest as we gear up for the holidays and the potluck meals that loom in our near future. I recently rediscovered just how delicious butterscotch pudding really is, and decided to make some this evening for dessert. I used full fat coconut milk instead of regular milk as an experiment, and it turned out to be great. This would be perfect for your lactose intolerant guests, or for any night you feel like a decadent, yet healthful treat. And if you feel torn, I say use both. Heavy whipping cream rarely hurts anything in a kitchen. If you do choose to do this, use 1-1/2 cups coconut milk and 1/2 cup cream.

Top with whipped cream and toffee pieces, or enjoy straight without frills.

If you have any bourbon in the house, I suggest adding a splash for flavor. We were out.

Butterscotch Pudding

Fills Four Small Ramekins


  • 1/2 cup packed dark brown sugar (important that it is dark)
  • 1 teaspoon salt, plus more for seasoning
  • 2 tablespoons plus 2 tsp cornstarch
  • 2 cups coconut milk, full fat
  • 2-3 tablespoons butter
  • a good heavy splash of pure vanilla extract
Whisk together brown sugar, cornstarch, and salt in a medium saucepan. Then whisk in coconut milk. **Be sure to whisk thoroughly to avoid cornstarch clumping. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Taste with a spoon and season as needed. Pour into a bowl or ramekins and chill until cold, at least 1 hour.
Stay posted for more holiday inspired recipes coming to you soon!

Fall Inspiration and a Failproof Galette

1 Nov

Hello to you all. My sincere apologies for my recent disappearing act. School will do that from time to time, but be assured the blog will continue, it just may take a few days or sometimes even twelve.

Today I will share a recipe for the perfect galette crust. I have failed numerous times before as I am no professional when it comes to baking, but yesterday I finally got it right. A galette is basically a free form tart, and in this case the dough is very flaky and buttery, more or less like puff pastry. It lends itself to either sweet or savory fillings, and would no doubt be delicious with either one. The trick for me is letting it sit in the fridge over night rather than the recommended hour or so. The dough is mainly butter, so unless you move pretty quickly it will begin to soften at rapid speeds, leaving you with a serious mess and nothing to serve for dessert. Leaving it to chill longer gives you more room to take some time and get it right.

The filling options for this are endless. This time around I went for Apple-Cheddar.

I hope you enjoy this prep school recipe and happy November to you all.

Stay posted for more to come soon.


Makes enough for 2-medium sized galettes.

  • 2 1/2-cups all purpose flour
  • 2- tablespoons sugar
  • 1- teaspoon salt
  • 16- tablespoons cold butter, cut into medium cubes
  • 2/3-cup ice water


Either using a stand mixer, hand mixer or food processor, mix flour, sugar and salt together. Add butter a few cubes at a time until well blended. Add ice water and mix until a nice dough is formed. Note: its okay if there are streaks of butter. Form into two thick disks, wrap with plastic wrap and refrigerate for at least a couple of hours. Again, leaving it in longer will give you more time to work as the dough will not soften as quickly. Once dough is ready, flour your work space and roll disks out into nice flat rounds, about the thickness of a couple flour tortillas stacked on top of each other. Remember that these are rustic, so don’t worry if they aren’t perfect circles.

Fill with your chosen filling, leaving an inch or so around the edges to fold over. Once filling is set, fold the edges to meet your filling (like photo up top) to create the crust. Brush with an egg wash (whole egg plus 1 tablespoon or so of water beaten together) for a nice crisp shine and bake at 400 until lightly golden brown, about 45 minutes.

Serve hot and enjoy…