Thursday, November 10, 2011

From The Good Life - Solar Drive In

A couple of years ago when Tim and I were picking up our convertible from his mom’s garage in Minnesota, we stumbled across the Solar Drive In in Springfield, Minnesota. We enjoyed an ice cream cone. It’s a warm and inviting spot with a fireplace and Food Network on the TV’s. I was immediately smitten. This was my kind of place. I said to Tim we need to come back here sometime to eat!

Saturday afternoon when Tim’s mom suggested we have a frozen pizza for dinner, I knew I had to come up with a better plan. Then it hit me, I said, let’s go try that great little drive in over in Springfield. Knowing we’d been there a couple of years ago, I was so hoping they were still open. I searched and found not only were they still open but they have a website, a blog and are on Face book!



First I checked out the menu and discovered this wasn’t your average drive in. They make all of their breads from scratch and their menu consists of way more than burgers and fries. Totally satisfied and excited about the menu, I explored other areas of the website. Seriously, the Solar Drive In has a blog, gives cooking classes and the owner and her daughter also have a blog! My trip to Darfur had taken on a whole new meaning; I was excited about the culinary adventure before me. Trust me when I say this doesn’t normally happen during our visits to Tim’s home town.

When we pulled up in front of the Solar Drive In, Tim said look they have one of those compost barrels you want and a raised garden! Knowing I planned to blog about this, I snapped a couple of pictures before we went in. Once inside it was decision time, the menu has so many great choices, it was hard to choose. I was torn between one of their burgers and a wrap. After reading the description of their wraps, my decision was made. Who could pass up a wrap where the wrap itself is homemade and not one of those store bought ones. They take their dough and stretch it thin and then bake it in the oven. Tim and Bernie both had Philly’s. The owners are originally from Pennsylvania, so they know a little bit about how to make a good Philly! For a side we chose the sweet potato fries. Yum, a drive in that serves sweet potato fries, it just keeps getting better! The fries were served with a dipping sauce. When I inquired what it was, I was told mayo and ketchup and their secret spices! Tim says it had to have some dry mustard in it; he has a thing about mustard! Regardless, the sauce was delicious and a perfect compliment to the fries!



While we were waiting for our food, I checked out their giant solar ice cream cone, all decorated for the holidays. They encourage you to take a photo. Like I seem to always do, I forgot to take a picture of the cone or my wrap. Once my food arrives, I am all about eating and totally forget the picture taking part. After we got home, I sent an email letting them know how much we’d enjoyed our visit. I asked if they would be so kind as to snap a photo of the cone and a wrap. Francine (the owner’s daughter) responded and provided those pictures I’d neglected to snap!



If your travels ever take you along Highway 14 in Springfield, Minnesota, stop by the Solar Drive In! It’s way more than a Drive In!

Tuesday, November 8, 2011

Pumpkin Spice Cake

Every year during pumpkin season I always ask myself why I only make pumpkin recipes in the Fall. Pumpkin is so versatile, it can be used in savory or sweet recipes.

This cake is actually the first recipe I baked in our new house. When I saw this recipe over at One Crazy Cookie, two things caught my eye......the chocolate chips and the fact that one of the little boys at Tiffanee's preschool thought these were FANTASTIC! Besides the delicious pumpkin and spice flavors, this cake has a cream cheese icing! If you're looking for a deliciously moist pumpkin cake for the holidays, give this one a try!!!



Pumpkin Spice Cake
Recipe courtesy of One Crazy Cookie

1 16 oz. can pumpkin
4 eggs
3/4 cup oil
2 teaspoons vanilla
2 cups sugar
2 cups flour
1 Tablespoon pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
3/4 cup chocolate chips

Preheat oven to 350 degrees.
Beat together pumpkin, eggs, oil and vanilla until smooth. Add the rest of the ingredients and beat again. Stir in chocolate chips. Pour into a greased 9 x 13 pan. Bake 30-35 minutes. Frost when still slightly warm.

Frosting:
8 oz. cream cheese
2 teaspoons vanilla
1/2 cup butter, softened
4 cups powdered sugar
pinch of salt
Beat cream cheese. butter, vanilla and salt together. Slowly add powdered sugar slowly until fluffy and frosting consistency. Spread over warm cake.

Store covered in the refrigerator.

I am linking this to Tasty Tuesday!!

Thursday, November 3, 2011

From The Good Life






Sharing a few pics of our new home.......

Tuesday, November 1, 2011

Apple Cupcakes - Club Baked

Two nights in a row I am going to play the moving card. Since we moved two weeks ago, time just hasn't been on my side where baking is concerned. However, this recipe looked delicious and Tim needed treats for work. I knew I didn't have time to make the layer cake and caramel sauce the recipe called for so I made a few changes. I decided to make cupcakes with cream cheese frosting.

I cut the recipe in half and ended up with 21 cupcakes. I baked them for about 18 minutes. This recipe totally says fall. The aroma coming from the kitchen while this was baking was heavenly!! These cupcakes are so moist and very delicious. I would have liked a just a little more spice flavor in these!



Thanks to Melissa of Lulu the Baker for choosing this month's recipe. For sure, it's a keeper! You can find the recipe on her blog and links to the other Club Baked bakers creations here!

Monday, October 31, 2011

Chocolate Ginger Angel Food Cake - CWF

I spent all day yesterday unpacking the last of the moving boxes. The moving boxes that really needed to be unpacked, that is! The good news is I did it! The bad news is that didn't leave me a lot of time to bake for Chocolate With Francois. It's a proven fact if I wait till last minute to bake for one of my baking groups, the recipe won't turn out quite right. Once again, that's the case. I baked this cake after work tonight, yes the last minute! I am not sure if I didn't let it bake long enough or what but it didn't come out of the pan quite right. The texture is unlike any angel food cake, I've ever had before. The cake is very heavy and dense, not light and airy like I think of when I hear angel food cake. I omitted the candied ginger because I didn't have any and it wasn't in the cards to make some tonight. The flavor of the cake itself is good but I can't get past the texture!



You can check out the other CWF baker's cakes here. You'll find their cakes look much better than mine did. The recipe should be up over at Leslie of Lethally Delicious' blog sometime soon. If not and despite my not so great review, you want the recipe, just send me an email! Next up for CWF is Spicy Chocolate Pots De Creme!

Happy Halloween!

Tuesday, October 25, 2011

Herbed Spaghetti Squash

I have been a bit of a slacker with my posts lately, moving has taken a tole on my cooking!

As I was looking for a recipe to post today, the ones remaining in my drafts were either squash or something pickled. I've made spaghetti squash only once before and I don't think I let it bake long enough. Spaghetti squash is so fun to make. You bake the squash and then use a fork to scrape out he strands of "spaghetti" in the squash. This would be a fun dish to make with kids.




Herbed Spaghetti Squash
Recipe courtesy of Emeril Lagasse
  • 1 small spaghetti squash, about 2 1/4 pounds
  • 2 1/2 tablespoons butter
  • 2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, parsley and sage
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

I am linking this to Tasty Tuesday.