Wednesday, October 26, 2011

Pet-A-Palooza and National Deli Success



 This past weekend National Deli raised $500 for the National Canine Cancer Foundation from their hot dog sales at Saturday’s Pet-A-Poolza!! 

AnnaDishes would like to know about your favorite dog! Leave a comment below and tell us all about your best friend, what is so special about them!?
 One winner, chosen at random, will win a $10 Publix gift certificate.
Contest closes at 12pm on November 2, 2011.



 Lou Ann Best, Twiggy the amazing water skiing squirrel and Nat Deliman 


 Nat Deliman and Clifford the Red Dog


Valerie and Chris Pikes of the National Cancer Canine Foundation

South Florida based National Deli is the official sports arena hot dog and the Official Hot Dog of the Bank Atlantic Center, the Hard Rock Live in Hollywood, Florida; Roger Dean Stadium — home to Florida Marlins’ and St. Louis Cardinals’ spring training games; and in the most famous arena of all, New York City’s Madison Square Garden.

National Deli hot dogs are now available at Publix Super Markets in South Florida. More than 200 Publix stores from Vero Beach to Miami are now carrying the locally-made deli-style franks as well as their own line of all-natural Grade A mustard.   The National Deli mascot, Nat Deliman often visits local hospitals and charities to lend his support for those in need. In short, he's no ordinary Frank! Please visit him on Facebook at www.facebook/natdeliman to like him and learn more about Nat and his whereabouts.

Sunday, October 16, 2011

Flourless Paleo Pumpkin Bread


I love treats and sweets. I am obsessed with pumpkin during the autumn months. I am trying my hardest to avoid sugar and starch. So in an effort to enjoy somethine that encompasses all of the above, while pleasing my tastebuds and my waistline- came the inspiration for this "bread". It's a no guilt, full flavor autum treat that takes almost no time to put together.
Ingredients:
½ cup coconut oil
1 can organic pumpkin
½ cup honey
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 ripe banana
½ cup coconut flour
½ cup coconut milk
6 eggs

Preheat oven to 350. Grease a loaf pan and set aside.

In a standing mixer whip coconut oil and can of pumpkin. Add in other ingredients on at a time. Add eggs one at a time. Pour into loaf pan and place in center of oven. Bake for 50-60 minutes or until a toothpick comes out clean.

Let cool.

Wrap and refrigerate. Reheat for breakfast and top with coconut "butter".

Dulce de Leche Pumpkin Cake with Spiced Mascarpone Buttercream


2 3/4 Cups Cake Flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

2 teaspoons pumpkin pie spice
2 sticks butter

1 Tablespoon vegetable oil

2 cups golden brown sugar

1/4 cup granulated sugar

2 eggs

2 Tablespoons honey

1/2 cup sour cream
3/4 cup  whole milk

1 can pumpkin (I used organic, plain from Whole Foods)

Preheat oven to 350. Grease and flour two 9" round cake pans.

Sift dry ingredients into a medium bowl. Set aside.

Combine butter and sugars and cream until the reach a light, whipped texture. Add eggs one at a time.Then honey and sour cream.

Mix in sifted flour mixture. Alternate dry ingredients with milk in 3 additions, ending with the milk.
Then beat in pumpkin. Mix until everything is well blended. Divide batter between the two cake pans.
Place in oven for 25 to 30 minutes. Bake until a toothpick comes out clean from the middle of the cake. Take cakes out of oven and let cool for a few minutes until you are able to handle them long enough to flip onto the cooling rack. Let cool completely.

For the Frosting:

3 sticks softened butter

1/4 cup light brown sugar

2 1/2 cups powdered sugar

3 or 4 tablespoons heavy whipping cream

1 tsp vanilla

1 tsp pumpkin pie spice

1 tsp cinnamon

8 oz. mascarpone cheese

1 can dulce de leche (set aside for when you assemble the cake)

Whip softened butter with the brown sugar. Add in the powdered sugar and whip well. Add in other ingredients. Reduce the speed on the mixer and mix in the mascarpone. Your frosting should hold a stiff peak.

If the frosting seems to loose- add more powdered sugar. If it is too thick, add a bit of heavy cream.


Take the cooled cakes and place on cake stand. Poke holes on the top of each cake by piercing with a fork a few times. Spread a layer of dulce de leche on the bottom layer of the cake. About 3/4 of the can. Use the other 1/4 for the top layer of cake.
Take about 1/2 a cup of the frosting and spread on the bottom layer, on top of the dulce de leche. Top with other cake- dulce de leche should be frosting side down. The top of the cake should be dry.

Take the remainder of the frosting and spread evenly over the cake. If you have in icing bag you can pipe a design as you like. If there is any of the dulce de leche left you can garnish the top of the cake.

**If you can't find Dulce de Leche in a can at your supermarket, it is very easy to make. It is usually located either in the ethnic aisle or near the condensed milk.
To make your own at home- buy one or 2 cans of sweetened condensed milk. Fill your crock pot high enough that the cans are completely submerged. Remove labels from the cans. Place in the crock pot on low for 8 hours. This is a great time saver if you put in at night and when you wake up it's ready to go! Would also be delish on pancakes.