Poppyseed Cookies

Sunita from Sunita's World has an event each month that encourages you to think about the spices in your kitchen and how you use them. For the month of December the decided spice is poppyseed and this month the guest host is RV of Food for 7 Stages of Life



This one was a no brainer for me since one of my warmest memories growing up was the smell of poppyseed cookies baking in my mother's kitchen. I knew I had a good recipe for them and also knew I was going to be making them this week for a gathering on the weekend. It's fun surprising my mother with treats that haven't been part of her daily life for many many years.




3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp poppyseeds
2/3 cup unsalted butter, room temperature
1 1/4 cups sugar
2 large eggs
1 Tbsp orange juice
1 tsp vanilla extract
1 tsp almond extract

In medium bowl, sift together flour, baking powder and salt. Stir in poppyseeds

In large bowl or the bowl of a stand mixer, cream together butter and sugar for approximately 4 minutes. Beat in eggs one at a time until incorporated (about 1 minute each). Add juice, vanilla and almond extract. Stir in flour mixture slowly just until blended. Divide dough in 3 discs. Warp each in plastic and refrigerate for at least 30 minutes.

Line baking sheet with parchment.

On lightly floured surface or between sheets of plastic wrap, roll out a dough disc to about 1/4 inch thickness. Cut out cookies with your cutter of choice leaving about 2 inches in between. Re-roll or refrigerate any remaining dough.

Bake in centre of preheated 350F oven until edges begin to brown - about 10-12 minutes. Mine were done at 11 minutes.

And look who are waiting for me to just drop one - please mom, just one - we promise to share.



This event is open until the end of the month and I know you're all in your kitchens getting ready for the holidays. Here are the guidelines:

1. Post any kind of recipe(s) cooked with White or Blue Poppy Seeds between now and Dec 31st 2009.
2. Provide a link back to Food for 7 Stages of Life" and Sunita from Sunita's World You can send archived entries as well. Update/Repost and provide a link to both posts. Please feel free to use the logo.

3. Mail your entries to foodfor7stagesoflife(at)gmail(dot)com with below details:

Mail Subject: Think Spice Think Poppy Seeds
Your Name:
Blog Name:
Recipe Name and URL:

4. Non bloggers can send their recipe(s) and picture to foodfor7stagesoflif(at)gmail(dot)com

Mini Greek Meatballs

For some reason this is a bigger year for social gatherings than in past years. Are people feeling better about the economy? or is it just the time of year that brings out the best (and sometimes the worst) in us. I'm doing my fair share of entertaining since I've always celebrated this season as Hannamas which combines Hanukkah and Christmas. Just give me a reason to celebrate and I'm there.

One of the events is a potluck and I really wanted to simplify my life. I happened upon an interesting recipe over at Kalyn's Kitchen that adapted a South Beach Diet recipe. I loved the ingredients and decided to give it a trial run before I make it for the pot luck. It also doesn't hurt that it's figure friendly given that I'll probably have to have my jaws wired shut just to get through the holiday season.



Mini Greek Meatballs

1 lb lean ground beef (I used lamb)
1/2 small onion, minced
1/2 cup very finely crumbled feta cheese (measure after crumbling finely with a fork)
2 cloves garlic, minced
1 large egg
1 T extra virgin olive oil, plus more for baking dish
1 T dried Greek oregano
4 tsp red wine vinegar
1/4 tsp. salt (optional - I didn't use it since the Feta is salty)
1/4 tsp fresh ground black pepper
1 tsp Greek seasoning (I omitted this since I didn't have any on hand)

Preheat oven to 400 F. Use a food processor to chop the onion very finely (or a box grater), then drain if it seems like there is a lot of liquid.

Combine all ingredients in a bowl, then use your hands to mix ingredients.

Lightly oil a 9x13 baking dish (I foiled and sprayed). Shape meat into 1 Tbsp size meatballs and place on baking sheet.


Bake 20 minutes, after which time you will see liquid oozing out.


Turn meatballs and bake 10 more minutes. Turn again, and bake 5-10 more minutes, until meatballs are well-browned and cooked through.

Tzatziki Sauce is great with these meatballs.

Verdict: Using the lamb instead of beef gave it a distinctive and wonderful flavour. I found that I didn't need the full 20 minutes in my oven before the first turn and that the meatballs were done by the end of the first turn.

I would make these again and double or triple the recipe for a crowd.

Holiday Bundt Cake

I feel like Jack Nicholson in the movie "The Shining" when he announced "I'm baaaack" The difference is that I don't have a hatchet in my hand and I really promise not to break your door down.

It feels like we've been through a whirlwind of events - travel, then some more travel, busy time of year in my real world and a flurry of unexpected social events. All very good stuff. I think I'm getting a handle on it now and can spend more energy in the blogging world.

Is everybody baking yet? Of course they are and I can't wait to see what's coming out of blogging kitchens. One of my absolute very favourite cakes is a bundt cake from Dorie Greenspan's book, Baking from my Home to Yours. If you haven't visited Dorie's blog , head over. Whether you're a novice or a seasoned baker, I'm sure you learn something.



I have to apologize - during my two week hiatus from blogging, it seems I've forgotten which end of the camera to hold up so I'll apologize for my pictures (and then I'll just let it go)

Dorie's All-in-One Holiday Bundt Care is not overly sweet, great texture and beautiful flavours. I especially get excited when I can actually identify all the ingredients in a cake and this is one of those.

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
pinch of salt
1 1/2 tsp grated fresh ginger (or 1 tsp ground ginger)
1 1/4 sticks (10 Tbsp) unsalted butter, at room temperature
1 cup sugar (I used 3/4 cup)
1/2 cup (packed) light brown sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1 1/4 cups canned unsweeted pumpkin puree
1 large apple, peeled, cored and finely chopped
1 cup cranberries, halved or coarsely chopped (I've made it with both fresh and dried cranberries and like them both)
1 cup pecans, coarsely chopped

Confections' sugar, for dusting (I omitted this)

Center rack in the oven and preheat to 350 F. Butter a 9-10 inch (12 cup) Bundt pan (I used non stick spray and it was fine). Don't place the pan on a baking sheet - you want the oven's heat to circulate freely through the Bundt's inner tube.

Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ground ginger, if you're using it (not the grated ginger)

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and both sugars together at medium speed until light and fluffy. Ad the eggs one at a time and beat for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the pumpkin, chopped apple and grated ginger, if you're using it - don't be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberries and pecans. Scrape the batter into the pan and smooth the top with the rubber spatula.



Bake for 60-70 minutes, or until a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack.

Just before bringing the cake to the table, dust it with confectioner's sugar.




Note: What really takes this cake to the next level is the addition of the apple pieces.