pumpkin bread magic

1 15-ounce can of pumpkin puree
1/2 cup grapeseed oil
3 large eggs
1 2/3 cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea salt
3/4 teaspoon ground cinnamon
Heaped 1/4 teaspoon fresh grated nutmeg
Heaped 1/4 teaspoon ground ginger
Two pinches of ground cloves
2 1/4 cups gluten free flour

1 tablespoon granulated sugar
1 teaspoon ground cinnamon

Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray.

In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Scrape into prepared pan and smooth the top. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.

Bake bread for 80 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring.

Cool it in the pan for at least 10 minutes.

Cake keeps at room temperature as long as you can hide it. I like to keep mine in the tin with a piece of foil or plastic just over the cut end and the top exposed to best keep the lid crisp as long as possible.

Adapted from Smitten Kitchen

lamb chop saucy

Tasty without any of the flavors overpowering anything else.

4 lamb loin chops
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
2 teaspoons fresh oregano, finely chopped
2 teaspoons fresh rosemary, finely chopped
1 tablespoon butter
1/2 cup cognac
salt and pepper to taste

Remove loin chops from the fridge 20-30 minutes before cooking. Season liberally with salt and pepper.

In a cast iron skillet, heat the olive oil on high until hot. Place the loin chops in the skillet and cook undisturbed for 3-4 minutes. Flip and cook for an additional 3-4 minutes.

Add the butter, cognac, garlic, and fresh herbs to the skillet and swirl/stir until fully melted. Simmer for an additional 1-2 minutes, turn the chops in order to soak up cognac butter sauce. For medium rare, the lamb is done.

Remove from heat, place on plate and drizzle with Cognac butter sauce. Garnish with fresh herbs if desired and serve.

Adapted from Kitchen Swagger