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Tuesday, November 29, 2011

Pumpkin Scones with Spiced Glaze



 I buy the big cans of pumpkin, I don't know why, probably because my mother did. They are usually a better value but sometimes it's a challenge to use the pumpkin up in a timely manner. I found the perfect recipe to use up that last bit of pumpkin. It was a top 10 Pumpkin Recipe on Brown Eyed Bakers Blog, I trust this gal. She has yet to lead me astray!
I think if all mornings started off with a scone we would only have great days! This scone it a perfect way to start a holiday morning. I love scones because the dough freezes so well. Just cut the scones, quick freeze them and store them in a Ziploc freezer baggie. Be sure and write baking instructions on the bag and date the bag. They are best baked within 2 months. Which is not hard to do at my house. I bake half the dough and freeze half. Perfect for holiday company. They awake to the yummy smell of pumpkin and spices. They think you have been slaving in the kitchen for hours. At this point you may or may not want to tell them your secret! Enough jabber, basic scone recipe. I made a few modifications in the shaping and cutting. The delicious recipe was left intact.


Pumpkin Scones with Spiced Glaze
2 cups flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoons cloves
1/4 teaspoons ginger
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half and half
1 large egg

Spiced Glaze
11/4 cup powdered sugar
2-3 Tablespoons half and half (more or less as needed)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch each ginger and cloves

Preheat oven to 425 degrees, line a stoneware baking sheet with a silpat or parchment paper. Set aside
Combine first eight dry ingredients in a large bowl. Use a pastry blender to cut in butter, or use my favorite method; freeze the butter and grate on a large hole grater, perfect size butter. It mixes in quickly.
In a smaller bowl whisk together the pumpkin, half an half and egg. Pour the wet ingredients in the dry ingredients. Mix oh so gently. On a lightly floured surface form the dough in two balls. Flatten gently to about 1 inch thick. Use a sharp knife or pizza cutter to make 6 wedges in each circle. Place wedges on baking sheet and bake at 425 for 14 minutes, do not over bake. I just like a very light color. Over baking will dry them out and then they won't be as yummy. We have made it this far so no over baking!
Cool scones and drizzle with Spiced Glaze (simply make glaze by mixing all ingredients together to get the consistency you want). Enjoy! Next time I make these yummy scones I will add 1/2 cup chopped pecans. Because I can and I think they would add to the flavor and nuts always add a fun textural intrest.



Friday, November 25, 2011

Quick Taco Soup




 I can't believe I haven't blogged about a favorite family meal. I've had this recipe for years and have no clue where it came from. If you gave it to me please let me know. I liked this recipe because it does NOT use a packet of taco seasoning. I prefer not to use these little packets, I read the ingredients list and knew I could do better.
This simple soup is a 30-minute meal, it feeds a crowd of hungry kids. It is easy to adapt to personal tastes.





QUICK TACO SOUP



In a large saucepan combine:

1 pound of cooked ground beef with onion (cook two pounds of ground beef with onion, use half and freeze half. Put it in a freezer bag and label it. Use it within 2 months for the best flavor.)

1 cup petite frozen or canned corn

1 can drained and rinsed black beans (red or pinto beans work fine)

28 ounces crushed tomatoes in puree

½ can EL PATO sauce (Mexican hot tomato sauce)

2 cups water

Simmer about 20 minutes
I'm sure that after browning the ground beef and onion you could put everything in a Crock Pot and cook on low for 4 hours.

Serve in bowls topped with tortilla chips, grated cheese, sliced olives, and sour cream.  This is an easy recipe to double—then you have leftovers for another busy day.  My boys like this recipe without the added water. It is thicker, almost like a dip, you can scoop it with a chip—it’s a boy thing. 

When your tired of turkey and need a quick meal this is it. This is also a pantry meal. Most of the items to make this soup are easily stored in your pantry. You probably have ground beef in the freezer. Cheese and sour cream are staples in my refrigerator and I always have a bag or two of corn chips in my pantry. Good for Nachos, dips etc.


Monday, November 21, 2011

SRC Brown Butter Pumpkin Bread




The Secret Recipe Club is a fun group of bloggers who are assigned a blog. We stalk the assigned blog for a few weeks and then choose something wonderful to bake from their blog. Reveal day is exciting; it is fun to see what the other 150 bloggers made. It is always fun to see what the blogger that received your blog made. And why, out of 250 recipes would they choose the recipe they did!


So today is reveal day for group C, Angela is our awesome leader. She kindly and quickly answers all my questions that I'm sure I asked last month. Thanks Angela. I was lucky enough to spend time reading and rereading Julia's blog, Fat Girl Trapped in a Skinny Body. I really wanted to make all 30+ recipes in the Fall Favorites category. Julia loves salads and there were some yummy looking creations there. Oh, the cakes, I wish I had an event to bake for but hubby and I would have way too much temptation laying around!
Since it is fall and I have yet to make pumpkin bread I was drawn to Julia's recipe for Brown Butter Pumpkin Bread. I do love the smell of brown butter. Does it come in a perfume?

This recipe did not disappoint, it was moist and full of warm fall spices. It is a 5 star recipe for sure.
I baked 3 small loaves, one plain, one topped with pecans and one topped with a streusel. All delicious.
Thanks Julia, this is my new favorite pumpkin bread and it doesn't even need chocolate. That's impressive.



Brown Butter Pumpkin Bread
1 stick butter--4 ounces, melt in saucepan over high heat, lower heat and 'swirl' butter a bit, cook till it turns brown, watch closely as it goes from brown to black in an instant, allow to cool slightly
2 cups flour (recipe called for 1 cup of white and 1cup of wheat, I used all white as I was too lazy to get my wheat grinder out)
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon cloves
2 eggs
1 teaspoon vanilla
15 ounce can pumpkin
Whisk together flour, sugar and seasonings. Whisk eggs, vanilla, pumpkin and brown butter. Gently mix together liquid and dry ingredients. Pour in greased loaf pans, I used 3 small pans. Bake at 350 for about 40 minutes. Bread is done when a thin knife inserted in center of loaf comes out clean. Cool in pans for 15 minutes and remove to a cooling rack.



To see other great recipes from this month's Secret Recipe Club, follow the links below!

 Creamed Corn Cornbread 
 Cream Cheese Crescents 
 Green Chile Crab Cakes with Smoky Remoulade Sauce 
 Danish Pastry Braid 
 Rosemary Potato Bread 
 Wheat Bagels 
 Christmas Cake Truffles 
 Brioche 
 Caramel Swirl Hunks 
 Fig, Pear, and Balsamic Jam 
 Roasted Bell Pepper and Tomato Sauce 
 Pasta e Fagioli 
 Seasoned Potato Wedges 
 Rustic Roasted Tomato Basil Soup 
 tortilla española 
 Peanut Butter Cups 
 Gingerbread Coffee 
 Stuffed Sugar Cookies 
 Baked Blueberry Oatmeal 
 Sweet & Spicy Pumpkin Soup with Bacon, Dates and P 
 Lemon Mascarpone Cheesecake 
 Gołąbki {Polish Cabbage Rolls] 
 Citrus-Spice Seared Salmon over Parmesan Cheese Gr 
 Banana Oat squares 
 Spicy Chicken and Rice 
 Chocolate Chip Pumpkin Muffins 
 Spicy grilled shrimp/Norwegian lobster tails 
 Steak Tips with Peppered Mushroom Sauce 
 Raincoast Pecan Crisps w/ Raisins & Rosemary 
 NY Giants & Jets Popcorn Party Mix 
 Sweet Potato Fries 
 Snickerdoodle Bars 
 Mandarin Orange Chicken with Coconut Rice 
 Goat Cheese Scones 
 Sour Cream and Leek Mashed Potatoes 
 New England Clam Chowder 
 Dark Chocolate S’mores Pie 
 Caprese Sticks 
 Roasted Butternut Squash and Sage Bisque 
 Turkey Cake Pops 
 Rum, Date and Pecan Ice Cream 
 Brown Butter Pumpkin Bread 
 Butternut Squash Risotto 
 Lemon Pound Cake Lightened-Up 
 Rosemary Root Veggie Pot Pie 
 Homemade Pizza 
 Orange Nutmeg and Black Pepper Popovers 
 Pumpkin Pie Cheesecake Dip 
 Spicy Black Bean, Smoked Corn and Avocado Tostadas 
 Crash Hots and Braised Red Cabbage 
 Chocolate Cherry Muffins 
 Frittatine alla Parmigiana 
 pork chops with balsamic peppers 
 Irish Pancakes 
 Quinoa Dinner Rolls 
 Vegan Falafel 
 Microwave Sea Salt Caramels 
 (Almost) Vegan Potato Soup 
 Peanut Butter Oatmeal Chocolate Chip Cookies 
 Lemon Curd 
 Elbow Noodle Fideua 
 Honey Lime Chicken 
 Cherry Oat Scones 
 Sauteed Swiss Chard 
 Fish Tacos with Fruit Slaw and Avocado Cream 
 Smashed Potatoes 
 Pasta and Pesto 
 Falafel 
 Cheese Blintzes 
 Homemade Butterfingers 
 Chicken Nachos 
 Beef Tenderloins with an Herb Crust 
 Speculoos 
 Baked Apricot Spread 
 Muddy Buddies 

(Cannot add links: Registration/trial expired)


Saturday, November 19, 2011

Pumpkin Cheescake with Sour Cream Topping


I know I already have one Pumpkin Cheesecake recipe, and it it's very good. So why another? Because this Pumpkin Cheesecake has a wonderful sour cream topping. It is smooth and delicious. A perfect compliment to the spicy pumpkin cheesecake. It also has some ginger cookies mixed with the graham crackers for a delicious ginger spiced crust. So now you have two choices. Both are delicious! Please see Joy of Baking for the complete recipe. I turn to Joy of baking often, they have great recipes and many have video tutorials. I do like watching a pro cook. I always learn something new.
Have a Happy Thanksgiving!

Thursday, November 17, 2011

Pumpkin Muffins with White Chocolate Chips

 

 

I found the blog Sugared Whisk several months ago. I knew I wanted a blog makeover but didn't know where to go, I really didn't know what I wanted. I knew I just wanted something different. As I came upon Sugared Whisk, I loved it! She had great recipes but she had a design that spoke to me. Long story short, I contacted Rebaka at Monkeys Love Donuts. She redesigned my blog, I love it. So take a trip over to Sugared Whisk, you'll see why I fell in love with it!

A great fall recipe, yummy Pumpkin Muffins with White Chocolate chips. I think you will like them too. If you need a blog makeover. Check my side bar, you'll see Monkeys Love Donuts. A great blog designer! 

  Pumpkin White Chocolate Chip Muffins 

Ingredients
1/2 cup of walnuts
1 2/3 cup all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup pumpkin
4 oz (1 stick) unsalted butter, melted
6 oz white chocolate chips
Directions
1. Preheat oven to 350F.
2. In a large bowl, mix the flour, sugar, spices, baking soda, baking powder and salt.
3. In another bowl, mix together the eggs, pumpkin, and unsalted butter. Add in the chocolate chips and nuts.
4. Combine the wet and dry ingredients and mix until the dry ingredients are moistened. Do not over mix.
5. Scoop batter into greased or paper cup lined muffin cups. Bake for about 20 minutes or until puffed and springy to the touch. Cool then remove from cups.
-makes approximately 12  muffins-

Tuesday, November 15, 2011

Coconut Curry Soup


I do love it when my girls come to visit, they are great cooks. Candise offered to make dinner, I quickly brought up a recipe I've had pinned for ages. It was the perfect day for Coconut Curry Soup, a 30 minute meal that was delicious. It comes together quickly and will no doubt disappear quickly too. Don't be afraid of the fish sauce, it is readily available in the Asian section of the any grocery store. It keeps in the fridge for ages and is a must for many Asian dishes. Trust me on this one.
This soup was also great for lunch the next day. Actually hubby and I were fighting over the leftovers. This will be in the dinner rotation often this winter. Thank you Candise!

Coconut Curry Soup
2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken tenders, cut in 1 inch pieces, seasoned with salt and pepper
1/2 cup diced onion
1 red pepper, large dice
1 can chicken broth (2 cups)
1 can (14 ounces) unsweetened coconut milk
1 tablespoon fish sauce
1/8 teaspoon cayenne pepper
1 tablespoon brown sugar
1 1/2 teaspoons curry powder
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
Heat olive oil in pan till shimmering, add chicken and cook for 2 minutes. Add onion and pepper stir and cook for 2 minutes. Add chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Simmer gently for 10-15 minutes. Stir in lime juice and cilantro.
Serve a ladle or two over a scoop of hot rice. Garnish with more cilantro.
I think next time I might add some sliced carrots or bamboo shoots. Many possibilities.
This is another great recipe from Mel's Kitchen Cafe.

Monday, November 14, 2011

Pumpkin Bars



I like pumpkin, in most any dish. So it really is no surprise that these Pumpkin Bars were served twice in one week. My sweet mother in law made a birthday dinner for me a few weeks ago. I offered to make dessert. I found this delicious recipe on Joy of Baking. It was a hit at the dinner, my mother then asked me to make them for Thanksgiving instead of pumpkin pie. So I will make them again next week.
This yummy dessert has a shortbread crust made with hazelnuts. The shortbread is slightly sweet, the hazelnuts give the crust a great texture. The baked pumpkin filling is simple to make. This dessert makes a 9x13 pan so it feeds a crowd. It also keeps for a day or two, that's if you have leftovers. The dessert is delicious with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. Mix up Thanksgiving desserts this year and serve Pumpkin Bars.
The complete recipe can be found on Joy of Baking, a site full of delicious recipes.
http://www.joyofbaking.com/barsandsquares/PumpkinBars.html

Monday, November 7, 2011

What a Great Week!




We have had the pleasure of spending time with our daughter Amber, hubby Tadd and their sweet family. We were able to meet Miss Amelia and attend her blessing. I might add that she has the most beautiful red hair! Big sis Maya was baptized, what a wonderful day. Full of family, friends and blessings. How could one family be so lucky?