Recipe: Frosted Pumpkin Cake Squares
Here’s a good fall recipe to try I found in a Good Housekeeping magazine a few years ago. If you like pumpkin, you’ll love these and they are easy to make.
Frosted Pumpkin Squares
1 cup sugar
2 eggs
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup flour
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
Frosting
3/4 cup confectioners’ sugar
1/4 cup cream cheese
2 tbsp. butter
1/2 tsp. vanilla
Preheat oven to 350 degrees. Grease 9″ square pan. Prepare cake: In bowl, with mixer at medium speed, beat sugar and eggs 2 minutes. Beat in pumpkin and oil. At low speed, add flour, cinnamon, baking soda, baking powder, and salt; beat 1 minute. Pour batter into prepared pan. Bake 25-30 minutes, or until toothpick inserted in center comes out clean. Cool pumpkin cake in pan on wire rack.
Prepare frosting: In bowl, with mixer at low speed, beat confectioners’ sugar and remaining ingredients 2 minutes, or until fluffy; use to frost cake.
Enjoy!
Thanks for reading!
Barb
Posted in Cooking in your kitchen on September 28th, 2007 by Barb | | 0 Comments
They’re Here…
A few weeks ago, I blogged about some new and exotic colors that would soon be arriving at our St. Michael showroom. Well, I am happy to announce that they have arrived, are on display and they are gorgeous!
The new colors include, Black Storm, Delicatus, Ivory Coast, Juparana Amber, Shalimar Gold, and Wineberry. These colors are unique and full of character. If you want something that will stand out on your kitchen countertops, island, bar tops, or vanities check out the new colors!
Feel free to share…
Angie
Posted in Business, Company, Granite on September 27th, 2007 by Angie | | 3 Comments
Seeing Red!
Today as I was paging through the October 2007 issue of Midwest Home magazine, I came across, “The Family Meal,” an article that showcased the homes of some Twin Cities renowned chefs that caught my eye. I especially liked the section that discussed David Fhima’s, victorian home. David is the owner of LoTo Life Cafe and apparently loves the color red. His home incorporates a red kitchen, which he believes puts you in the mood to to eat and cook.
Over the years, we’ve seen many kitchens incorporate the color red and why not? It stands out and makes a statement. Many of our customers are pleased that there are so many granites that contain the color red for their granite countertops, granite islands, etc.
Some of them include:
- St. Cecilia Classic
- Shivakashi Yellow
- Bianco Ramano
- Niagra Gold
- Colonial Champagne
- Juparana China Gold
- Juparana Cream Bordeaux
While these are just a few of the possiblities, there are many more to choose from. Are you seeing the color red as a possiblity for your kitchen?
Thanks for reading!
Barb
Posted in Granite on September 26th, 2007 by Barb | | 1 Comments
Clean Up For Hard Water Deposits
I came across a blog today where someone was inquiring about how to clean hard water deposits on their granite countertops. The blog sparked my attention because we get asked this same question from time to time by some customers.
Hard water build up around faucets is fairly common. It usually happens over a period of time and appears as a white sort of residue. Some customers panic and mistakenly think the residue is some sort of stain. There is no need to panic however, as the hard water residue can be removed with little effort.
To clean the hard water build up:
- Use a razor blade tipped at a slight angle from the horizontal and scrape over the build up area.
- Next use a “000″ (or finer) steel wool to rub over the area to remove the remaining residue.
This process might need to done from time to time as build up occurs, but works well. For more information, please refer to our Maintenance and Care page on our website.
Thanks for reading!
Barb
Posted in Granite on September 25th, 2007 by Barb | | 0 Comments
Recipe:Milk Chocolate Chip Gingersnaps
Here’s a recipe I came across in the Fall 2007 issue of Lund’s and Byerly’s, Real Food magazine, which sounded good to me.
Milk Chocolate Chip Gingersnaps
2-1/4 cups flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1-1/2 tsp ground ginger
3/4 cup butter
1 cup packed brown sugar
1 large egg
1/4 cup molasses
1-1/2 cups milk chocolate chips
1/4 cup sugar
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Sift flour, baking soda, salt, cinnamon, and ginger into a medium sized bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat butter and brown sugar until smoothly blended, about 1 minute. Add egg and molasses and mix until blended. Reduce mixer speed to low and add flour mixture. Mix in the chocolate chips.
Spread granulated sugar on a large piece of wax paper, or parchment paper. Roll a rounded tablespoon of dough between the palms of your hands in a 1-1/4 inch ball. Roll the ball in sugar. Place cookies on prepared baking sheets, spaced 2 inches apart. Bake cookies one sheet at a time until they feel firm on top, but soft in the center and have several cracks, about 14 minutes.
Cool cookies on baking sheets for 5 minutes. Use a wide metal spatula to transfer cookies to a wire rack to cool competely. Cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Enjoy!
Thanks for reading!
Barb
Posted in Cooking in your kitchen on September 21st, 2007 by Barb | | 0 Comments
