So I have posted 4 new recipes. Make one or make them all, I hope you make them all. I also hope they turn out great! Thanks for cooking and experimenting with me!
Pumpkin Cake with Cider Caramel Sauce
1 cup sugar
1 1/2 cup flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
3/4 cup oil (I am planning on using 1/4 cup oil and 1/2 cup applesauce)
1-15 oz can pumpkin
2 eggs
Combine the first 6 ingredients. Add oil, pumpkin, and eggs. Whisk until blended. Pour into a greased 9 x 13 pan. Bake at 325 for 30 minutes. Cool and top with sauce (posted below) before serving.
Cider Caramel Sauce
1/2 cup brown sugar
1 TBS cornstarch
2/3 cup apple cider
2 TBS heavy cream
1 TBS butter
Shake of salt
In a saucepan, whisk brown sugar and cornstarch. Add cider and stir in the cream, butter and salt. Cook over medium high heat, whisking constantly, until large bubbles form around the edge of the saucepan, about 3 minutes. Pour sauce over each individual piece of cake and top with vanilla ice cream if desired (or in Jen's case, put ice cream in a separate bowl).
Monday, September 27, 2010
Chipotle-Pumpkin Black Bean Soup
I made pumpkin soup once and it was a bit bland. I am anxious to try this recipe and see how all of the flavors come together. I have high hopes for this recipe! I hope it is a winner, if not sorry, we tried.
I think it would go great with some corn bread!
Chipotle-Pumpkin Black Bean Soup
1 TBS Extra-Virgin Olive Oil
1 LG Yellow Onion, Chopped
2 LG Cloves of Garlic, Finely Chopped
1 Chipotle Chile in Abodo Sauce, Finely Chopped, 1 TBS Sauce Reserved
1 Bottle Mexican Beer, Such as Negra Modelo
One 15 oz Can Pure Pumpkin Puree
1 1/2 tsp Ground Cumin
2 Pinches Ground Cinnamon
Salt and Pepper
3 Cups Chicken Broth
1-15 oz Can Black Beans, Drained
1 Green Apple, Finely Chopped
1/2 SM Red Onion, Finely Chopped
1 Jalapeno Chile, Seeded and Finely Chopped
1/3 Cup Finely Chopped Cilantro (Mom you may want to omit this, Dad doesn't like Cilantro)
Juice of 1 Lime
1/2 Cup Sour Cream
1/4 Cup Whole Berry Cranberry Sauce
Corn Tortilla Chips, Lightly Crushed (Optional)
In a soup pot, heat EVOO, 2 turns of the pan, over medium high heat. Add the yellow onion, garlic, and chipotle with its sauce and cook, stirring for 5 minutes.
Add the beer and cook until reduced by half, 3 minutes. Stir in the pumpkin,chicken broth, beans, cinnamon, cumin, salt and pepper and simmer for 10 minutes.
In a small bowl, combine the apple, red onion, jalapeno, cilantro and lime juice. In another bowl, combine the sour cream and cranberry sauce.
Serve the soup in bowls and top with the apple salsa, cranberry sour cream and tortilla chips.
I think it would go great with some corn bread!
Chipotle-Pumpkin Black Bean Soup
1 TBS Extra-Virgin Olive Oil
1 LG Yellow Onion, Chopped
2 LG Cloves of Garlic, Finely Chopped
1 Chipotle Chile in Abodo Sauce, Finely Chopped, 1 TBS Sauce Reserved
1 Bottle Mexican Beer, Such as Negra Modelo
One 15 oz Can Pure Pumpkin Puree
1 1/2 tsp Ground Cumin
2 Pinches Ground Cinnamon
Salt and Pepper
3 Cups Chicken Broth
1-15 oz Can Black Beans, Drained
1 Green Apple, Finely Chopped
1/2 SM Red Onion, Finely Chopped
1 Jalapeno Chile, Seeded and Finely Chopped
1/3 Cup Finely Chopped Cilantro (Mom you may want to omit this, Dad doesn't like Cilantro)
Juice of 1 Lime
1/2 Cup Sour Cream
1/4 Cup Whole Berry Cranberry Sauce
Corn Tortilla Chips, Lightly Crushed (Optional)
In a soup pot, heat EVOO, 2 turns of the pan, over medium high heat. Add the yellow onion, garlic, and chipotle with its sauce and cook, stirring for 5 minutes.
Add the beer and cook until reduced by half, 3 minutes. Stir in the pumpkin,chicken broth, beans, cinnamon, cumin, salt and pepper and simmer for 10 minutes.
In a small bowl, combine the apple, red onion, jalapeno, cilantro and lime juice. In another bowl, combine the sour cream and cranberry sauce.
Serve the soup in bowls and top with the apple salsa, cranberry sour cream and tortilla chips.
Caramel Apple Oatmeal Bars
I have actually made these before and loved them! The blog that I got the recipe from stated they are the best when they are a day old, and they were right! If you make these I recommend maybe making them in the morning after the kids head to school and then enjoying them as an after dinner treat. They really are better the longer they sit. I get cravings for apple and pumpkin food come fall. As I am sure you will be able to tell in my posts!
Caramel Apple Oatmeal Bars
For the apples:
1.5 TBS butter
2-2.5 cups peeled and diced Fuji apples (about 2 medium to large apples)
1 tsp cinnamon
1 TBS brown sugar
For the Bars:
1 cup unsalted butter, softened and at room temp
1 cup packed brown sugar
2 eggs
1/2 TBS vanilla extract
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 1/2 cups oats (old fashioned)
1 cup Kraft caramel bits (like pictured above- I found mine at Wally World by the choc chips)
Preheat oven to 350 degrees.
Melt 1 1/2 TBS butter in large nonstick skilled over medium heat. When the foam subsides, toss the diced apples in and cook, turning once, until they are golden brown, about 3 minutes. Sprinkle the apples with 1 tsp of cinnamon and 1 TBS of brown sugar and cook, turning just until coated, another minute or so. Transfer apples to a small bowl and let cool while you make the bar dough.
In a small bowl, sift together the flour, baking soda, 1 tsp of cinnamon, and salt.
In a large mixing blow, beat the butter and sugars until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, mixing well between each addition. Add the vanilla.
Turn the mixer down to low and add the dry ingredients, mixing just until they are incorporated.
Stir in the oats, caramel bits, and apples. Mix well.
Pour dough into an ungreased 13 x 9 inch metal baking pan (I actually used a glass baking dish and mine turned out fine) and bake for 30-35 minutes (I would start checking it around 25 minutes) or until a toothpick inserted into the center comes out clean.
Grilled Wasabi-Honey Shrimp
Grilled Wasabi-Honey Shrimp
1/4 cup Honey
2 TBS Wasabi Powder
1/4 Vegetable Oil
2 lbs Shrimp-Peeled & Deveined
2 TBS Toasted Sesame Seeds
In a large bowl, stir together the honey, wasabi and 1 tsp salt until a paste forms; whisk in oil. Add the shrimp and toss to coat. Refrigerate for at least 30 minutes. thread the shrimp onto skewers. Preheat a lightly greased grill (we just spray the shrimp with Pam before we put it on the grill and it works great). Add the shrimp skewers and cook, turning once until pink and opaque, about 5 minutes. Transfer to a platter and sprinkle the sesame seeds all over.
I think this would be really good with rice and some snow peas. I do have a big can of wasabi powder that I have had for a while but I can't remember if I got it at an Asian specialty store or at Cost Plus. I do have enough I can share and bring it to you on our girls weekend. So if you want it leave a comment on here and I will bring it for you.
1/4 cup Honey
2 TBS Wasabi Powder
1/4 Vegetable Oil
2 lbs Shrimp-Peeled & Deveined
2 TBS Toasted Sesame Seeds
In a large bowl, stir together the honey, wasabi and 1 tsp salt until a paste forms; whisk in oil. Add the shrimp and toss to coat. Refrigerate for at least 30 minutes. thread the shrimp onto skewers. Preheat a lightly greased grill (we just spray the shrimp with Pam before we put it on the grill and it works great). Add the shrimp skewers and cook, turning once until pink and opaque, about 5 minutes. Transfer to a platter and sprinkle the sesame seeds all over.
I think this would be really good with rice and some snow peas. I do have a big can of wasabi powder that I have had for a while but I can't remember if I got it at an Asian specialty store or at Cost Plus. I do have enough I can share and bring it to you on our girls weekend. So if you want it leave a comment on here and I will bring it for you.
Wednesday, September 15, 2010
Cinnamon Carmel Corn with Pecans & White Chocolate
This is addictive stuff. I love it! I made it again today and I put in another 1/2 cup pecans.
Recipe by Our Best Bites
12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1t vanilla
1/2 t baking soda
3 squares almond bark (about 4 oz)
Preheat oven to 250 degrees
Place popcorn and chopped pecans in a large bowl and set aside.
Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.
Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.
Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!
Thursday, September 2, 2010
Buttermilk Biscuits
Courtesy Bobby Flay
These will go good with the soup I think.
2 cups flour plus a little more to cover rolling out surface
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 stick cold unsalted butter, cut into small pieces.
1/2 cup buttermilk
1/2 cup heavy cream
freshly ground pepper
preheat oven to 350 degrees. Line baking sheet with parchment or waxed paper.
In a bowl combine the dry indredients and blend thoroughly. Cream the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time, and using your hands or a fork, work it in just until it's thoroughly incorporate and you have a smooth ball of dough. *Don't overwork or over handle the dough.
On a lightly floured surface, press the dough out into a round that is about 1 inch thick. Using a round cookie cutter or the rim of a drinking glass, press out (2 1/2 inch) rounds; you should get about 7 biscuits. If you like, you can re-roll the leftover dough to make more. ut the texture of these will be denser than the others.
Place the dough rounds on the prepared baking sheet and brush the tops with cream. Grind fresh pepper over the top of biscuits, if desired. Bake until golden brown on the bottom, about 12-15 minutes. Serve warm with butter and honey!
We have made these and they are the best biscuits I have ever had!
These will go good with the soup I think.
2 cups flour plus a little more to cover rolling out surface
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 stick cold unsalted butter, cut into small pieces.
1/2 cup buttermilk
1/2 cup heavy cream
freshly ground pepper
preheat oven to 350 degrees. Line baking sheet with parchment or waxed paper.
In a bowl combine the dry indredients and blend thoroughly. Cream the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time, and using your hands or a fork, work it in just until it's thoroughly incorporate and you have a smooth ball of dough. *Don't overwork or over handle the dough.
On a lightly floured surface, press the dough out into a round that is about 1 inch thick. Using a round cookie cutter or the rim of a drinking glass, press out (2 1/2 inch) rounds; you should get about 7 biscuits. If you like, you can re-roll the leftover dough to make more. ut the texture of these will be denser than the others.
Place the dough rounds on the prepared baking sheet and brush the tops with cream. Grind fresh pepper over the top of biscuits, if desired. Bake until golden brown on the bottom, about 12-15 minutes. Serve warm with butter and honey!
We have made these and they are the best biscuits I have ever had!
Tis the Season...
For a cup of hot soup on a Fall day that is!
Well not so much for Jennifer.
SOUTHWESTERN CREAM OF CHICKEN SOUP
Makes 8 cups Total time-1 hour
3 TBLS unsalted butter
1 red bell pepper, seeded and diced
1 poplano chile, seeded and diced
1/2 cup diced onion
1 TBLS minced garlic
1 tsp hot chili powder (Mom just use regular so it's not too hot for you)
1 tsp ground cumin
1/2 tsp ground coriander
6 TBLS all purpose flour divided
3 cups whole milk (if Mom or Allison use skim let me know how that works)
1 cup of beer (such as Corona) this is what attracted me to this recipe! : ) hahaha
1 cup of low-sodium chicken broth
1/2 cup dry converted white rice
3 cups shredded pepper jack cheese
2 cups shredded cooked chicken
2 TBLS chopped fresh cilanto and lime slices
Melt butter in a large pot. Stir in bell pepper,
poblano, onion, garlic, chili powder, cumin, and coriander.
Sweat mixture until peppers begin to soften
About 5 minutes.
Whisk in 3 TBLS flour to coat veggies.
cook 2 minutes. Whisk in milk, beer,
and broth until smooth. Bring mixture
to a simmer. Stir in rice; simmer until
tender, about 15 minutes.
Combine cheese with remaining 3 TBLS
flour in a resealable plastic bag; toss to
coat. Add cheese to soup a handful at
a time, stirring to melt completely before
adding the next handful. Add chicken and
cilantro to heat 3-5 minutes.
Garnish each serving of soup with lime slices.
This is a completely new recipe for us. I can't wait
to try it. I love soups and this one just grabbed our
eyes and got our tastes buds tingling! : ) I am excited
to find out and hear from you all how it turns out.
Well not so much for Jennifer.
SOUTHWESTERN CREAM OF CHICKEN SOUP
Makes 8 cups Total time-1 hour
3 TBLS unsalted butter
1 red bell pepper, seeded and diced
1 poplano chile, seeded and diced
1/2 cup diced onion
1 TBLS minced garlic
1 tsp hot chili powder (Mom just use regular so it's not too hot for you)
1 tsp ground cumin
1/2 tsp ground coriander
6 TBLS all purpose flour divided
3 cups whole milk (if Mom or Allison use skim let me know how that works)
1 cup of beer (such as Corona) this is what attracted me to this recipe! : ) hahaha
1 cup of low-sodium chicken broth
1/2 cup dry converted white rice
3 cups shredded pepper jack cheese
2 cups shredded cooked chicken
2 TBLS chopped fresh cilanto and lime slices
Melt butter in a large pot. Stir in bell pepper,
poblano, onion, garlic, chili powder, cumin, and coriander.
Sweat mixture until peppers begin to soften
About 5 minutes.
Whisk in 3 TBLS flour to coat veggies.
cook 2 minutes. Whisk in milk, beer,
and broth until smooth. Bring mixture
to a simmer. Stir in rice; simmer until
tender, about 15 minutes.
Combine cheese with remaining 3 TBLS
flour in a resealable plastic bag; toss to
coat. Add cheese to soup a handful at
a time, stirring to melt completely before
adding the next handful. Add chicken and
cilantro to heat 3-5 minutes.
Garnish each serving of soup with lime slices.
This is a completely new recipe for us. I can't wait
to try it. I love soups and this one just grabbed our
eyes and got our tastes buds tingling! : ) I am excited
to find out and hear from you all how it turns out.
Buttermilk Pancakes
DRY MIX
2 cups flour
2 TBLS sugar (heaping)
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda (heaping)
WET MIX
2 cups buttermilk & 2TBLS extra
1/2 cup milk
1/4 cup sour cream (heaping)
2 eggs
3 TBLS butter melted (let cool)
Mix Dry ingredients together in a bowl
Mix Wet ingredients together in a seperate bowl
Mix all together with very few stirs as possible. Like 15 is all.
The batter is supposed to be lumpy.
Let sit for 10 minutes before putting on the gridle.
Tastes best with REAL Maple syrup.
We make this all the time and my family loves them!
Hope you guys will too!
2 cups flour
2 TBLS sugar (heaping)
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda (heaping)
WET MIX
2 cups buttermilk & 2TBLS extra
1/2 cup milk
1/4 cup sour cream (heaping)
2 eggs
3 TBLS butter melted (let cool)
Mix Dry ingredients together in a bowl
Mix Wet ingredients together in a seperate bowl
Mix all together with very few stirs as possible. Like 15 is all.
The batter is supposed to be lumpy.
Let sit for 10 minutes before putting on the gridle.
Tastes best with REAL Maple syrup.
We make this all the time and my family loves them!
Hope you guys will too!
Subscribe to:
Posts (Atom)