Tuesday, April 9, 2013

Indeed, the Best Pumpkin Bread Recipe!

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Okay so I think I found the best pumpkin loaf recipe which I played with a tad bit from The Streaming Gourmet blog.  Wow talk about a moist cake!  Somehow I just remember my loaves coming out dry in the past (maybe I overcooked them), but not this recipe.  I used a bundt cake pan instead of 2 loaf pans, and it worked out great (I just left a smidgen of the batter behind so it wasn't overflowing, and baked for a couple minutes longer).  I also didn't quite have enough butter, so I made up the rest with Canola oil, which could have also added to the airiness and moistness of it.  I decided not to add nuts, as they're optional, but I might add chocolate chips next time!

pumpkin bundt cake

Ultimate Pumpkin Bread

Author: Amy Wilson


3 cups all-purpose flour
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3 cups granulated sugar
1 cup butter, really soft, half melted really
3 large eggs
1 16 oz can of pure pumpkin
1/2 cup chopped pecans (optional)


1. Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray.
2. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
3. In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.
4. In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.
5. Pour half of the batter into a one of the prepared pans. Fold the pecans into the remaining batter and then pour it into the other prepared pan. Bake side-by-side for about one hour or until an inserted knife comes out clean the top is golden.

Yields 2 loaves.
*If using a bundt pan like I did, pour evenly into the mold and spread the top with a spatula to smooth it out.

Wednesday, April 3, 2013

The Sushi Place You've Never Heard of.

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Well, maybe you've heard of this place.  Probably one of the best sushi experiences I've ever had in Seattle, Mori Sushi in Greenwood is a place you might just drive by and never know was there, or look at it and say to yourself "who would eat there??"...melt in your mouth fish, super fresh, and a friendly owner who will make you something special if you don't want to order off the menu.  Such an outstanding restaurant, that it's disappointing that the outside is so uninviting (and the inside needs some updating and elbow grease)...but seriously, just go in... it will not disappoint.  I have been to so many hole in the walls that don't necessarily have the most comfortable decor, but the food is delicious.  That's what this place is.   I mean, I haven't had sushi this fresh in a very long time, it's like BUTTAH. Honestly, I think all they need to do is get rid of this dark strip of window that makes it look like they're hiding something, and maybe a few flower pots outside, and I think more people would come in there!  Anyway, enjoy this sushi-porn and get there after work on a Friday or Saturday and saddle up to the bar for the freshest catch! 

seaweed salad

Mori Sushi

Mori Sushi

sushi of various sorts!
Mori Sushi


Mori Sushi

Pièce de résistance: 
Shiro Maguro (White Tuna), with a garnish of shredded daikon and rice wine vinegar.
Mori Sushi

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