Pumpkin Seeds

This is such an easy, yummy, good for you snack.

Ingredients:
pumpkin seeds
Tony Chacheries
Cooking Spray

Directions:
Preheat oven to 300. Take the pumpkin seeds out of your pumpkin and rinse them off. Pat them dry. Spray a cookie sheet with cooking spray. Lay the pumpin seeds out in a single layer. Spray the seeds with the cooking spray. Sprinkle with Tony Chacheres. Bake in the oven for 30 minutes. About halfway through stir the seeds so they can get browned on both sides.

Zuppa Tuscana

Ingredients:

1 1/2 cup ground Italian sausage

2 medium potatoes cut in half lengthwise and cut into 1/4 inch slices

3/4 cup diced onions

6 slices bacon

1 1/2 tsp minced garlic

2 cups Kale leaf, cut into half and then sliced

2 T chicken base

1 qt water

1/3 cup heavy cream

Directions:
Cook ground sausage in skillet until done. In separate saucepan, cook bacon and onions. When bacon is crisp remove bacon. Leaving onion. Add garlic to onion and cook for 1 minute. Add chicken base, water, and potatoes and simmer for 15 minutes. Add crumbled bacon, sausage, kale, and cream. Simmer for 4 minutes.

Pumpkin Chocolate Chip Cookie

This cookie was sooo yummy and sooo easy to make. Fall foods are really my very favorite type of comfort food. I love making all the pumpkin, apple treats this time of year. I needed a fast and easy yet yummy treat to serve to my daughter's girl scout troop and this fit the bill. The girls all raved about how delicious they were and came back for more and more.

Ingredients:
1 box spice cake mix
1 15 oz can pumpkin puree
chocolate chips to taste
Optional: (I used these)
1 tsp pumpkin pie spice
2 eggs
1/4 cup softened butter

Directions:
Mix all ingredients together adding chocolate chips last. Place heaping Tbsp on greased cookie sheets. Bake at 350 for 10 min.

Chocolate Overdose Cake

This is a very rich, very chocolatey cake. It is also a bit time consuming to make with all of the different parts. In fact I would only spend this much time making this cake for a very special occasion. That occasion this time was for a very dear friend's birthday. I love this cake and almost can't wait for the next special occasion. My favorite website for baked goods is Annie's Eats which is where I found this recipe.


Ingredients:

For the brownie base:
1/2 cup plus 2 tbsp. cake flour
1/4 tsp. salt
1/2 tsp. baking powder
3 oz. unsweetened chocolate, chopped fine
6 tbsp. unsalted butter, cut into 6 pieces
1 1/8 cups sugar
2 large eggs
2 tsp. vanilla extract
For the chocolate mousse filling:
6 oz. semi-sweet chocolate, broken into 1/2-oz. pieces
1 7/8 cups heavy cream
1 tbsp. sugar
For the chocolate cake:
2 oz. unsweetened chocolate, coarsely chopped
1/8 cup Dutch-processed cocoa
1/4 cup hot water
7/8 cup sugar, divided
7/8 cups unbleached all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk
1 tsp. vanilla extract
2 large eggs
1 large egg yolk
6 tbsp. unsalted butter, soft
For the ganache:
1 1/2 cups heavy cream
2 tbsp. unsalted butter
18 oz. semisweet chocolate, broken into 1/2-oz. pieces

Directions:
To make the brownie base, line the bottom of a 9-inch springform pan with a round of parchment paper and spray the sides with nonstick cooking spray. Center a rack in the oven and preheat to 325 degrees F. In a medium bowl, combine the cake flour, salt and baking powder. Stir with a fork to mix. Melt the chocolate and butter in a large heatproof bowl set over a saucepan of almost-simmering water, stirring occasionally, until smooth.

When the chocolate mixture is completely smooth, remove the bowl from the saucepan and gradually whisk in the sugar. Add the eggs one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add in the flour mixture in two additions, folding with a rubber spatula until completely homogenous.

Transfer the batter to the prepared pan and smooth with a spatula. Set aside, prepare the cake batter, and bake the two layers at the same time.

To make the cake, line the bottom of a 9-inch round cake pan with a round of parchment paper. Grease and flour the sides of the pan. Combine the chocolate, cocoa and hot water in a medium heatproof bowl; set the bowl over a saucepan containing 1-inch of simmering water and stir with a rubber spatula until chocolate is melted, about 2 minutes. (Note: at this point, my mixture was pretty thick and I thought I had ruined it, but mixing in the sugar was like magic and it made it smooth and liquidy again.) Add 1/4 cup of sugar to the chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.

Whisk flour, baking soda and salt in a medium bowl; set aside. Combine buttermilk and vanilla in a small bowl.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment.

Add the cooled chocolate mixture to the egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30-45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one third of the flour mixture followed by half of the buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down the sides of the bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Pour into prepared pan; smooth batter to edges of pan with an offset spatula.

Bake the brownie and cake layers at the same time: the brownie for 25-30 minutes and the cake for 30 minutes, or until a toothpick inserted in the center of each comes out clean. Transfer the pans to a wire cooling rack. Allow the brownie to cool completely in the pan. Allow the cake to cool in the pan for 15 minutes, then invert onto the wire rack and allow to cool completely.

Once the brownie layer has cooled, run a knife around the edges to separate it from the pan. Remove the sides of the springform but leave the brownie layer on the springform base. Form a ring of parchment paper around the brownie layer and extending up the sides of the springform pan – reclose the springform so that the parchment is fitted tightly to the sides.

To make the chocolate mousse filling, place a stand mixer bowl and whisk attachment in the freezer or fridge. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with plastic wrap and allow to heat for 8-10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed.

Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with the chilled whisk attachment. Whisk on high speed until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. By hand, whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.

Spread the mousse over the top of the brownie base evenly. Use an offset spatula to smooth the top. Place the cooled cake round over the mousse, pressing down lightly. Chill for at least 1 hour.

To make the ganache, heat the heavy cream and the butter in a saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for 1 hour. Allow the remaining ganache to come to room temperature (about 40 minutes).

Remove the springform ring and parchment collar from the assembled cake. Carefully transfer the cake to a serving platter, removing the springform base and parchment round. Use a spatula to smooth the room temperature ganache over the cake top and sides, covering evenly.

Place the chilled ganache in a pastry bag fitted with a shell tip and pipe a shell border around the base of the cake. Pipe 12-16 rosettes around the top of the cake to indicate servings. Serve chilled and store leftovers in the fridge. Cut the cake with a hot, dry knife.

Source: adapted from Confections of a Foodie Bride

Chili Cheese Dip

I recently saw this on someone's blog--but I can't remember which one to give them credit. It was so simple I had to try it out. It was really good and the pure simplicity of it will ensure that I make this again and again.

Ingredients:
8 oz cream cheese
1 can chili

Directions:
Place both ingredients into a small crock pot and heat on low. Stir occasionally until completely heated through. Serve with Tortilla chips

Pumpkin Muffin

I made these muffins and thought they were delicious. One of the reasons I thought I'd like them so much was the cream cheese filling--but that part was really disappointing for me. My cream cheese filling was just like a disc of cheese--not melty or even soft. I used 1/3 less fat type so I'm wondering if that is why? If anyone knows let me know. If the cheese was softer I still think that could be a really good filling. As it is for me right now I would just totally skip the cream cheese filling. The rest of the muffin was delicious. I found this recipe on Annie's Eats.

Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces
Directions:
To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)
Source: adapted from BakeSpace

Veggie Melt

I found this on Annie's Eats and immediately thought of what a perfect sandwich this would be for my vegetarian daughter. It was so delicious and I loved it as much, if not more, than she did.
I love that this sandwich can be so versatile using whatever vegetables, cheese, or bread you have on hand.

Ingredients:
1 small head broccoli, cut into small florets
1 tbsp. olive oil
Kosher salt and black pepper
4 portobello mushrooms (stems removed), sliced ½-inch thick
2 red bell peppers, seeded and sliced ½-inch thick
¼ cup light mayonnaise
1 clove garlic, minced or pressed
4 thick slices country bread (I used Sour Dough)
2-4 oz. provolone cheese, thinly sliced

Directions:
Preheat a broiler with a rack placed 4 inches from the heat source. Line a rimmed baking sheet with aluminum foil. Place the broccoli on the baking sheet, drizzle with the olive oil and season with salt and pepper. Toss to combine. Broil until the broccoli begins to brown, tossing once or twice, about 4-6 minutes.

Add the sliced mushrooms and peppers to the pan with the broccoli and toss to combine. Broil, tossing once or twice, until the vegetables are tender, 8-10 minutes more. Set aside.

Meanwhile, combine the mayonnaise and garlic in a small bowl; season with salt and pepper. Place the slices of bread on a work surface. Spread each slice of bread with 1 tablespoon of the garlic-mayo mixture. Top with the cooked vegetables, then the cheese. Line the baking sheet with a new piece of foil. Transfer the assembled sandwiches to the baking sheet. Broil until the cheese is melted and lightly browned, 2-4 minutes.

Quiche Lorraine

This is a recipe from my mother-in-law. It made a fantastic dinner and the leftovers made a fantastic breakfast.

Ingredients:

pastry for a 9 inch one crust pie
8 slices bacon, crisply crumbled
1 cup shredded swiss cheese (I don't like swiss so I used cheddar)
1/3 cup finely chopped onion
4 large eggs
2 cups whipping cream or half and half
3/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne


Directions:

Prepare pastry for a 9 inch one-crust pie. Sprinkle bacon, cheese, and onion in pastry lined pie dish. Beat eggs slightly, add remaining ingredients. Pour into pie dish. Bake for 15 minutes at 425. Reduce oven temperature to 300 and bake 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Garlic Red Potatoes

I recently saw these on the Real mom kitchen blog. And ever since I upgraded my internet explorer I haven't been able to correctly link to other blogs--so annoying. These potatoes were a big hit with everyone and they were so super easy to make.

Ingredients:
2 pounds red potatoes, quartered (I use half red and half yukon gold potatoes)
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
1 tablespoon grated Parmesan cheese

Directions:
Preheat oven to 425 degrees F. Place potatoes in an 9 x 13 inch baking dish, lined with tin foil to make an easy cleanup. In a large bowl, combine melted butter, garlic, salt and lemon juice; add
the potatoes and stir to coat. Pour potatoes into the baking dish and sprinkle Parmesan cheese over potatoes. Bake in preheated oven for 25-35 minutes.

Easy Pumpkin Waffles (or pancakes)

This is an easy way to make a pumpkin pancake or waffle when you don't have too much time! Plus they are really good! I adapted this recipe from ourbestbites.com.

Ingredients:
2 cups pancake mix (the kind where you just add water like Krusteaz)
1 1/2 cups water (I added 2 cups--I added flax meal and wheat germ)
2/3 cups pumpkin puree
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tsp oil (only if you make waffles)
optional add-ins: 1/4 cup flax meal and 1/4 cup wheat germ

Directions:
Mix all ingredients. Add more water if batter is too thick (if pancakes are still gooey in the middle after outside is browned). I try to make mine "healthier" by adding the flax and wheat germ.

Chicken Noodle Soup

Ingredients:
1/2 cup diced carrot
1/4 cup celery
1/4 cup onion
1 tsp butter
6 cups chicken broth
1 1/2 cups diced cooked chicken (I used 1 can chicken)
1 tsp salt
1/2 tsp marjorum
1/2 tsp thyme
1/2 tsp parsley
1/8 tsp pepper
1 1/4 cups egg noodles
1/2 cup frozen peas

Directions:
In a large saucepan saute carrot, celery and onion in butter until tender. Add broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles and frozen peas; cook for 10 minutes or until tender.

Cheesecake

I decided to attempt a cheesecake this week. I knew just the place to go for a recipe. You are probably thinking allrecipes and I did check there. But then I remembered Annie's Eats has always had out of this world desserts so I knew she would have a killer cheesecake recipe. This cheesecake was so delicious. She said to use a 9 inch springform pan but my smallest was a 10 inch so it should have been thicker than this. This will for sure be my go to recipe for cheesecake.

Ingredients:
For crust
5 Tbsp unsalted butter, melted plus 1 addtional tbsp melted for greasing the pan
4 oz (approx 8 whole) graham crackers, processed into fine even crumbs
1 Tbsp sugar
For cheesecake:
5-8oz pkgs cream cheese, cut into 1 inch chunks at room temp
1/8 tsp salt
1 1/2 cups sugar
1/3 cup sour cream
2 tsp freshly squeezed lemon juice
2 large egg yolks plus 6 large eggs at room temp

Directions:
To make the crust, adjust an oven rack to the lower-middle position and heat the oven to 325. Brust the bottom and sides of 9 inch springform pan with 1/2 Tbsp of melted butter. IN a medium bowl combine the graham cracker crumbs, 5 Tbsp melted butter, and sugar. Toss with a fork until crumbs are evenly moistened. Transfer the crumbs to the springform pan and use the bottom of a ramekin to firmly press the crumbs evenly into the pan bottom. Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while preparing filling.
Increase oven temp to 500. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at med-low speed to break it up and soften slightly, about 1 min. Scrape with rubber spatula. Add the salt and half of the sugar and beat at med-low until combined-abt 1 min. Scrape bowl, add sour cream, lemon juice, and vanilla. Beat at low speed until combined, abt 1 min. Scrape bowl, add the egg yolks and beat at med-low speed until combined 1 min. Add the remaining eggs 2 at a time, beating until combined and scraping the bowl between additions.
Brush the sides of the springform pan with the remaining 1/2 Tbsp melted butter. Set the pan on a rimmed baking sheet to catch and spills in case pan leaks. Pour the filling into the cooled crust and bake 10 minutes; without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until the cheesecake read about 150 degrees in the center, about 1 1/2 hours. Transfer to a wire rack and cool until barely warm, 2 1/5-3hrs. Run a paring knife between the cake and the springform pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hrs. Let cheese cake stand at room temp about 30 min then serve. I like my cheesecake with strawberries on top and for those I just slice them and then mash them just a little bit and put them on top.

Carrot Cookies

I made these cookies for my daughter and her little friends. I thought they could be a safe cookie for me to make and not pig out. I have horrible self control when homemade cookies are around and I've been trying to eat healthier. Carrot cookies just didn't sound that good to me--how good could a carrot cookie be really? Well it turns out--very good. The recipe made about 30 cookies. My daughter and her friends ate maybe 10 of them. And me? Well I had the other 20 before my older kids got home from school. So 20 cookies within a few hours. I amaze myself sometimes. Hopefully the carrot in the cookies helped a little with the nutritional value. It was the frosting that took these cookies over the top for me.

Ingredients:
3/4 cup butter
3/4 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup finely shredded carrots

Frosting:
2 oz cream cheese
1 cup powdered sugar
3 T orange juice
zest of one orange

Directions:
Preheat oven to 375. Mix butter, sugar, eggs, and vanilla. Add in flour, baking powder, salt. After those are combined add in the shredded carrots. Drop by Tablespoon onto baking sheet. Bake for 10 minutes or until set. Add frosting on while cookies are still warm.

Hot Fudge Sundae Cake

I have a cookbook that my sister-in-law put together last year with contributions of favorite recipes from the family. It's definitely my favorite cookbook so I am going to attempt to post each recipe on this blog. This is one of those recipes. I can actually remember making this cake with my husband when we were dating. This is a fun recipe to make with kids. Mine were amazed how the hot fudge sauce ended up on the bottom of the pan beneath the cake.
Ingredients:
1 cup flour
3/4 cup sugar
2 T cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 T vegetable oil
1 tsp vanilla
1 cup nuts (optional)
1 cup brown sugar
1/4 cup cocoa
1 3/4 cup hot water

Directions:
Turn oven to 350 degrees. Mix flour, sugar, 2 T cocoa, baking powder. Then mix in milk, oil, and vanilla into dry ingredients until smooth. It will be like brownie batter. Pour into an 8x8 square pan. Then sprinkle brown sugar and 1/4 cup cocoa on top then pour hot water on it and put in oven. Bake for 40 minutes.