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I can’t believe that the days of celebration are nearly over. You all have been a hoot, helping me celebrate and stretch my 50th birthday through the entire month of August! But before we bid the celebration a fond adieu, I have one more spectacular giveaway to share! It will come as no surprise that [...]
All this fabulousness could be yours! Be sure to enter the giveaway, below!
I can’t believe that the days of celebration are nearly over. You all have been a hoot, helping me celebrate and stretch my 50th birthday through the entire month of August! But before we bid the celebration a fond adieu, I have one more spectacular giveaway to share! It will come as no surprise that it’s from one of my all-time favorite sponsors, King Arthur Flour. When have they not generously participated in the events I share with you? Plus, they’re not just a company with fabulous products, they’re a company owned and operated by extraordinary people! I know, I’ve been there. I’ve met them. And they stole my baking heart!
So, as the pièce de résistance, finishing off my 50th Birthday Bash, King Arthur Flour is sponsoring a giveaway worth more than $80!!! A very happy, Busy-at-Home reader is going to be thrilled to heat up their kitchen and try out the high quality products included in King Arthur Flour’s Secret Ingredient Collection! Plus, as a special treat for my birthday, they are also including a special request from me, a King Arthur bench knife! When I visited their headquarters in Vermont, this past June, I fell in love with the bench knives during classes. We used them so often, and I would have purchased and brought one home with me (along with about 937 other items I would love to have), except I didn’t want to have to try and get it on the plane. So, tada! A King Arthur bench knife will also be included in this fabulous giveaway!
The Secret Ingredient Collection includes:
- an 8×8 USA square baking pan – made in America, lifetime warranty, heavy-duty, crafted from steel and aluminum for strength and superior heat conductivity, coated with Americoat, a clear, non-stick, non-toxic, environmentally friendly coating that is specially formulated for superior baking and corrugated surface provides better browning.
- 16 oz. Double Dutch Dark Cocoa Powder – an exclusive King Arthur blend of extra-dark black cocoa with Dutch process cocoa. Rich, pure chocolate flavor for your favorite baked treats!
- 3 oz. Espresso Powder – a touch of espresso powder enhances and deepens chocolate flavor without adding a coffee taste. Ground, brewed, then dried from specially selected coffee beans, powder readily dissolves for easy mixing.
- Fiori di Sicilia – all-natural combination of citrus and vanilla with a pleasingly floral aroma. The wonderful people in the King Arthur Test Kitchen say, “ You know that wonderful marriage of flavors you taste when you combine vanilla ice cream and orange sherbet in the same bowl? That’s what Fiori di Sicilia tastes like. We find that using it in just about anything mild and sweet–anything where competing flavors, like chocolate, don’t interfere–adds a wonderfully mysterious taste. Your friends will be guessing just what you’ve done to your sugar cookies or yellow cake or sweet bread to make them taste SO good!”
- 3 oz. Vietnamese Cinnamon- You cannot buy this at Wal-Mart or your local market. It’s like no other cinnamon you have ever tasted! I’ve been hooked on this delicious spice for more than a year, now. It has a higher oil content than the Indonesian cinnamon we can find at the grocery store, meaning it will disperse more fully through your baked goods. Considered by many to be the world’s finest cinnamon, Vietnamese cinnamon (a.k.a. Saigon cinnamon) is ground from dried, cultivated bark of cinnamon cassia grown in Vietnam. It’s sweeter, more aromatic, and more powerful than the Indonesian cinnamon commonly sold in supermarkets. A side-by-side taste test will leave you a lifelong convert!
- 4 oz Nielsen Massey Madagascar Bourbon Vanilla – Nielsen-Massey is the first extract company and ingredient supplier in America to be certified by the Gluten-Free Certification Organization (GFCO). I discovered Madagascar Bourbon Vanilla when doing our daughter’s wedding cake, last April. It is not an exaggeration to say the flavor is superior and has more depth than any vanilla I have ever used. Again, it’s one of those products where going back to old brands, just doesn’t work. It’s a rich, creamy, and sweet vanilla, mildly assertive, with old-fashioned vanilla flavor. You will notice the flavor in your baked goods and miss it when it is not there. Extraordinary product!
- King Arthur Bench Knife – This kitchen tool was used in every possible dough application, I can think of, during the classes I took at the King Arthur Baking and Education Center, this summer. It’s perfect for dividing and portioning doughs, cutting brownies and bars, lifting and folding dough, bench or counter cleanup. The handle is made from beautiful rosewood and the 3×6 inch blade is stainless steel. Once you’ve used one, I would venture to say it will become one of your favorite and most-used kitchen tools!
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Those are the high-quality products you have a chance to win in the giveaway! But, you know that no King Arthur Flour post is complete without a recipe, so before you start submitting your entries, check out this yummy Cinnamon Roll Cake recipe! It’s one of many recipes I will make and share with you as we explore King Arthur Flour, bread baking, pizza making, pie crust creating and more in my KAF Blog and Bake series, this fall!
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Moist, cinnamony, cream cheese goodness! What's not to love?
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I pinned (remember pinning?) this recipe for Cinnamon Roll Cake, from the Cookin’ Up North blog, almost a week ago and have been waiting for the perfect opportunity to make it. I woke up on Monday and I just wanted some, which seemed like a compelling enough reason to give it a go! – lol – Plus, a dear friend was having a birthday, so I could share half with her. Woohoo! Birthdays are GOOD! The original recipe is made in a 9×13 pan. I used two 8×8′s. The only other thing I changed up was that I made cream cheese icing for the top, instead of a powdered sugar drizzle. Yum! Also, this was good when it came out of the oven, but I wasn’t over-the-top thrilled about it. When the kids pulled icy cold pieces out of the fridge, later that afternoon, and started raving and exclaiming over how good it was, I was amazed. Cold, this moist, delicious cake had been completely permeated with the cinnamon flavor and the cream cheese icing was creamy, flavor heaven! The flavors were magnified and intensified by the cold. I definitely recommend chilling this marvelous treat before serving. Oh, and as a matter of personal preference, I will double the cinnamon, next time I make this. That’s just the way I roll. 
These are the ingredients you will need to gather to make the Cinnamon Roll Cake batter and filling.
(adapted slightly from Cookin' Up North blog) I doubled the cinnamon and made cream cheese icing, instead of a powdered sugar drizzle. My family loved this moist, yummy cake best, after it had been refrigerated for at least a couple of hours.
Ingredients
- 3 cups KAF Unbleached All Purpose Flour
- 1/4 teaspoon.salt
- 1 cup sugar
- 4 teaspoons baking powder
- 1 1/2 cups milk
- 2 eggs, slightly beaten
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Vanilla
- 1/2 c. butter, melted
- 1 cup butter, softened
- 1 cup brown sugar
- 2 Tablespoons KAF Unbleached All Purpose Flour
- 1 Tablespoon KAF Vietnamese cinnamon
- 8 oz block cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Vanilla
- 1/4 - 1/3 cup milk
Cake:
Streusel Filling:
Cream Cheese Icing:
Instructions
- Mix dry ingredients and make a well in the center.
- Add slightly beaten eggs, milk and vanilla to the dry ingredients, mixing until combined.
- Add melted butter and stir until thoroughly mixed.
- Pour cake batter into a greased 9x13 or two 8x8 pans.
- Mix all ingredients until completely combined. My butter ended up being more melted, than soft, so rather than a crumbly mixture, mine was more paste-like. That actually worked out okay for me, since I think it makes it easier to swirl it through the batter.
- Spoon filling evenly over the top of your prepared cake batter.
- Use a table knife to gently swirl the filling through the batter.
- Bake at 350 degrees for 28-32 minutes.
- Blend cream cheese, powdered sugar and vanilla with your mixer.
- Add enough milk to achieve the consistency, your family likes best (I used about 1/4 cup). Blend until smooth.
- Spread icing over cooled cake. Cut and enjoy. (The flavor of this cake is greatly enhanced by cooling and refrigerating for a few hours.)
To Make the Cake Batter:
To Make the Streusel Filling
For the Cream Cheese Icing:
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http://busy-at-home.com/blog/let-them-eat-cinnamon-roll-cake-win-a-secret-ingredients-collection-bench-knife-from-kingarthurflour/…
This post is linked to Tasty Tuesday.
Giveaway Rules:
You must be 18 or older and a resident of the U.S. to enter. Mandatory Entry must be completed before any optional entries will count. Winner will be selected in a random drawing using random.org. Deadline to enter is midnight, (CST), Sunday, September 18, 2011.
Mandatory Entry:
In a comment below, tell me your favorite “secret ingredient” in the kitchen.
Optional Additional Entries:
- Like King Arthur Flour on Facebook. Leave a comment below with your Facebook Name to let me know you’ve done it.
- Follow King Arthur Flour on Twitter. Leave a comment below with your Twitter handle to let me know you’ve done it.
- Follow Busy-at-Home on Twitter. Leave a comment letting me know you’ve done it.
- Like Busy-at-Home on Facebook. Leave a comment letting me know you’ve done it.
- Follow Busy-at-Home on Google Friends Connect. (click the JOIN button in the right-hand sidebar.) Leave a comment letting me know you’ve done it.
- Subscribe to the Busy-at-Home Newsletter with this link or in the right-hand sidebar. You will receive an email confirmation with a link that must be clicked to confirm your subscription. Once you click the email link to confirm your subscription, leave me a comment to let me know you’ve done it.
- Tweet this giveaway (maximum of 1x per day, please). Let them Eat Cinnamon Roll Cake! & Win a Secret Ingredients Collection & Bench Knife from @KingArthurFlour & @busyathome http://ow.ly/6hgUQ Leave a comment below with a link to your tweet.
- Post this giveaway on your Facebook page. Let them Eat Cinnamon Roll Cake! & Win a Secret Ingredients Collection & Bench Knife from @KingArthurFlour & @busyathome http://ow.ly/6hgUQ Leave a comment below with a link to your post.
I received the products listed above, in order to test them in my kitchen and complete this review. No monetary compensation was received and a positive review was not required. As with all Busy-at-Home reviews, the views and opinions expressed are wholly my own.
This Giveaway Closed May 22, 2011. Please Click the Current Giveaways tab above to see the great prizes, currently available. Pork loin can be one of the most economical cuts of meat available when you watch the sale ads in your community. I was never a pork fan growing up, but have “grown into it”, [...]
Pulled Pork Sandwich and Asian Coleslaw
This Giveaway Closed May 22, 2011. Please Click the Current Giveaways tab above to see the great prizes, currently available.
Pork loin can be one of the most economical cuts of meat available when you watch the sale ads in your community. I was never a pork fan growing up, but have “grown into it”, as I’ve gotten older and learned some tricks for preparing it. In and of itself, pork doesn’t have a lot of flavor, but it absorbs the flavors of whatever it’s cooked with beautifully, which is why I tend to purchase whole pork loins when they go on sale and prepare them for the freezer. $1.19 to $1.49 per pound is a fairly decent price in our area. When I say whole pork loin, I’m talking about something that is anywhere from 8 -15 lbs. They have usually had a lot of the fat trimmed away and it is easy to trim more, if necessary. Pork loins are also perfect for freezer meals, as I can divide them into chops or roasts and pre-marinate or rub them, before I ever put them in the freezer.
For this particular day, I prepared an entire pork loin at once, so that we would have pulled pork sandwiches for several meals and meat for a delicious, savory casserole. I found the recipe for the seasoning on the Pioneer Woman’s blog. She uses it with a pork shoulder roast, but it worked very nicely with this 8 1/2 pound loin, too. The recipe was super simple (My changes were minimal. She is the Pioneer Woman, after all. ) and gave me a chance to try out my beautiful new roasting pan from Chicago Metallic.
My new Commercial II roasting pan and rack from Chicago Metallic. It's made from aluminized steel and its ready for some hard-core roasting!
Specially designed for even baking, this is one heavy-duty pan and I love the lifting rack, which makes it simple to roast larger cuts of meat.
I’ve used Chicago Metallic Commercial II bread pans for years and would be hard-pressed to believe there is a higher quality loaf pan. I love the heavy-duty aluminized steel construction which provides superior heat conduction, the folded corners and wire rod reinforcement that prevent warping and the wonderful even browning I can always count on. I’ve become a life-time fan, which is actually appropriate as all Chicago Metallic Commercial II Pans come with a lifetime warranty. So, imagine my excitement when I was given the opportunity to review the roasting pan from this same high-quality line of baking products! Happy, happy day!
As you will see, the roasting pan did not disappoint. I have not only done this yummy pork loin, but also three hams at Easter and been thrilled with the evenness of the cooking as well as the ability to remove the cooked meat with ease and have all the delicious pan drippings still in the roaster. The reinforced construction of the pan is critical when it comes to roasting and baking heavy items, since a warping pan can not only make a mess in your oven, but be a burn and spill hazard when moving it. I have none of those worries with Chicago Metallic Commercial II pans. I highly recommend that you try them in your own kitchen. Your family will be glad they stayed home for dinner!!
| Spicy Pork Loin |
Recipe Type: meat, entree, main dish
Author:
Prep time: 15 mins
Cook time: 5 hours
Total time: 5 hours 15 mins
Serves: a crowd!
Delicious, not-too-spicy rub, that flavors pork to perfection for pulled pork sandwiches or for use in other dishes. I’ve even used it in a savory, comfort food casserole.
Ingredients
- 7-8 lb Pork Loin
- 1 Tablespoon Dried Oregano
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- 1 Tablespoon Salt
- Fresh Ground Pepper, to taste (I used about 1 Tablespoon)
- 3 cloves Garlic
- 1 Tablespoon Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 1/3 cup Brown Sugar
- 1 whole Onion I used white3 because it’s what I had on hand, but red would be good, too.)
- 4 cups water
Instructions
- Rinse the loin under cool water and pat dry, before placing in pan.
- Add spices, salt and pepper, onion, garlic, vinegar, oil, and brown sugar to your blender or food processor.
- Pulse the ingredients until it forms a coarse, gritty, paste. This will not be smooth.
- Spread the rub over all sides of the loin, turning it to be sure even the bottom is covered.
- Carefully pour the water into the pan, (Just pour into one corner and let it flow out, so you don’t rinse the rub off your meat.)
- Cover roaster tightly with foil.
- Cover the roaster tightly with foil and place in a 300° oven. I roasted ours for almost 5 hours. You will want to check it after 2 or 3, depending on the size of your loin/roast. You want the meat to be fork-tender and basically falling apart when you stick the fork into it.
- Lift the meat out of the roaster onto a cutting board or plate, and using two forks, pull it into shreds for sandwiches. I only shredded about 2/3 of ours and put the rest into a zip-top bag with some of the pan drippings to use in a casserole, later in the week.
- Add the shredded meat back into the roaster, with your pan drippings. Allow it to rest for 10 or 15 minutes, soaking up all that delicious flavor. Then serve it on buns with your favorite toppings and a fresh, crispy salad. We had Asian Cole Slaw with ours and it was amazing!!!!
(This post is linked to Tasty Tuesday.)
Here’s how to make that fabulous pork:
- I rinsed the pork loin under cool water after unwrapping it. It had pretty good marbling without too much excess fat (You need some for moistness and flavor while it’s roasting. I removed any that was left after the roasting was done.), so I stretched it across the rack in my new Chicago Metallic roaster, and let it rest while I made the rub.
Pork loin rinsed and placed in roaster.
- Pour the spices and salt and pepper into your food processor or blender. (I don’t have a food processor, but my 700 watt Bosch work horse did a great job on this recipe.)
Adding the spices to the blender.
- Quarter the onion and add it to the blender along with the peeled garlic cloves.
Adding the onions.
- Add the brown sugar, olive oil and red wine vinegar.
Adding the vinegar.
- Pulse your food processor or blender until the ingredients are chopped fine. You want a coarse, almost gritty texture. Don’t let it go so long, that it becomes paste. You’ll see what I mean in the next picture, as it is rubbed on the meat.
- Spread the rub onto the meat. You’re definitely going to get your hands dirty for this one, because you want to get it rubbed in on the top, bottom and sides. Turn the loin to make sure all sides are covered.
- Pour water into the bottom of the roasting pan. Don’t pour it over the meat, just add it in one corner of the pan. You don’t want to rinse off all the yummy seasonings you worked so hard to apply. (You’ll note from the picture, I was not careful about this and had to reapply the rub in some areas, while my water definitely has remnants floating around. No worries. It all worked out. )
The loin slathered in the spicy rub and resting in the roaster which has the water in the bottom.
- Cover the roaster tightly with foil and place in a 300° oven. I roasted ours for almost 5 hours. You will want to check it after 2 or 3, depending on the size of your loin/roast. You want the meat to be fork-tender and basically falling apart when you stick the fork into it.
- Lift the meat out of the roaster onto a cutting board or plate, and using two forks, pull it into shreds for sandwiches. I only shredded about 2/3 of ours and put the rest into a zip-top bag with some of the pan drippings to use in a casserole, later in the week.
- Add the shredded meat back into the roaster, with your pan drippings. Allow it to rest for 10 or 15 minutes, soaking up all that delicious flavor. Then serve it on buns with your favorite toppings and a fresh, crispy salad. We had Asian Cole Slawwith ours and it was amazing!!!!
Our delicious pulled pork sandwich with Asian Cole Slaw. Oh man! Now, I'm hungry, again!
Chicago Metallic has generously agreed to sponsor a giveaway here at Busy-at-Home and one of you is going to receive your own fantastic Commercial II Roasting Pan! The rules and entry are simple. Good luck!
Giveaway Rules:
You must be 18 or older and a U.S. resident to enter. Mandatory entry MUST be completed before any optional entries will be counted. Winner will be selected by random drawing, using random.org. Deadline for entry is midnight (CST), Sunday, May 22, 2011.
Mandatory Entry:
Leave a comment, below, telling me what Chicago Metallic bakeware you would love to add to your kitchen tools. I need specific names, so if you’re not sure or you don’t know what a wide array of products they offer, you can check out the list on their site.
Optional Entries:
- Like Chicago Metallic on Facebook and leave a comment below with your Facebook name, letting me know you did.
- Like Chicago Metallic on Twitter and leave a comment below with your Twitter handle, letting me know you did.
- Follow Busy-at-Home on Twitter. Leave a comment letting me know you’ve done it.
- Like Busy-at-Home on Facebook. Leave a comment letting me know you’ve done it.
- Follow Busy-at-Home on Google Friends Connect. Use the “Join” button in the right-hand sidebar. Leave a comment letting me know you’ve done it.
- Subscribe to the Busy-at-Home Newsletter with this link (or in the right-hand sidebar). You will receive an email confirmation with a link that must be clicked to confirm your subscription. Once you click the email link to confirm your subscription, leave me a comment to let me know you’ve done it.
- Post this giveaway on your Facebook page. Enter to win a Chicago Metallic Commercial II Roasting Pan with Rack at Busy-at-Home. You’ll love using high-quality Chicago Metallic baking pans in your kitchen! http://ow.ly/4LoKM Leave a comment below with a link to your post.
- Tweet this giveaway (1x daily) : Enter to win a Chicago Metallic Commercial II Roasting Pan with Rack at Busy-at-Home. @BakingExperts http://ow.ly/4LoKMLeave a comment below with a link to your tweet.
I received a Chicago Metallic Commercial II Roasting Pan in order to conduct this review. No monetary compensation was received and a positive review was not required. As with all Busy-at-Home reviews, the views and opinions expressed are wholly my own. The winner will receive their prize directly from Chicago Metallic at the conclusion of the giveaway.
