Tuesday, December 28, 2010
Sunday, December 12, 2010
3 Cups Sweet Potatoes, Boiled and Mashed
(This is about two large sweet potatoes)
1 Cup Granulated Sugar
3/4 Cup Butter
1 Teaspoon Vanilla
1/2 Cup Milk
2 Tablespoons Melted Butter
1/2 Cup Brown Sugar
1/3 Cup flour
1/2 Cup Chopped Pecans
Beat eggs, sugar, and butter. Add milk and vanilla. Combine with mashed sweet potatoes and then spoon into a greased 2-quart casserole dish.
Combine brown sugar, flour, 2 tablespoons of softened butter, and pecans and mix until crumbly. Sprinkle over sweet potatoes.
Bake at 350 degrees for approximately 45 minutes.
Sunday, November 28, 2010
1 1/2 Cups All Purpose Flour
1/2 Cup Whole Wheat Flour
2 tsp of Cinnamon***
3/4 tsp Ginger
1/2 tsp Nutmeg
1/2 tsp each of Allspice and Cloves
1 tsp Baking Soda
3/4 tsp Salt
2 Sticks Unsalted Butter
1 1/4 Cups Sugar
1 Large Egg
2 teaspoons vanilla extract
1 Can Pumpkin Puree (ABout 1 1/2 cups)
12ounces Semisweet Chocolate Chips
(***Or instead of all of these spices use 1 Tablespoon of Pumpkin Pie spice and an extra sprinkling of cinnamon)
In a medium bowl, whisk flour, spices, baking soda, and salt.
Cream butter and sugar with electric mixer until smooth; beat in egg and vanilla. Add pumpkin puree and mix thoroughly. Add in dry ingredients and mix on low until just combined, and then fold in chocolate chips.
Spread mixture evenly in prepared pan. Bake approximately 35-40 minutes until a toothpick inserted in center comes out with only a few crumbs (or chocolate) attached. Allow "cake" to cool completely.
Lift "cake" from pan by the foil and set on counter top, and cut into 24 squares.
Friday, November 19, 2010
1/2 Cup sugar
1/4 Cup butter
1/4 Cup water
2 Tablespoons of Jack Daniels (Or more!)
A gooood sprinkling of cinnamon (At least 2 teaspoons)
Cook down for approximately 15-20 minutes until apples start to become slightly mushy, stirring occasionally.
Sunday, November 7, 2010
10 tablespoons butter
6 ounces bittersweet chocolate
1½ cups sugar
1 tablespoon vanilla
¼ teaspoon salt
1 cup all-purpose flour
½ cup dark cocoa powder
½ teaspoon baking powder
8 oz semisweet chocolate
1 cup whipping cream
2. In a large bowl, whisk together eggs, sugar, vanilla, and salt. Slowly pour chocolate-butter mixture into egg mixture, whisking constantly. Into a separate bowl, sift flour, cocoa powder, and baking powder, then whisk together. With a clean rubber spatula, gently fold flour mixture into egg mixture until just combined.
3. Spread batter evenly in the baking pan. Bake 20 to 30 minutes, or until brownies are firm, beginning to pull away from sides of pan, and a toothpick inserted in center emerges with only a few crumbs clinging to it. Let brownies cool completely in the pan on a wire rack.
4. In the top of a double boiler or a metal bowl set over simmering water, combine chopped semisweet chocolate and whipping cream. Cook, stirring often, until melted and blended. Remove from heat and let ganache cool until just warm.
5. Pour ganache over cooled brownies in pan and allow to set until firm, about 2 hours at room temperature or 1 hour in the refrigerator.
Tuesday, October 26, 2010
8 ounces pasta of your choice (I used whole wheat fettuccine)
2 tablespoons butter
1 lb boneless skinless chicken (breasts/tenderloins)
1/2 cup coarsely chopped pecans
1 tablespoon minced garlic
1 cup canned pumpkin
1/2 cup Chicken Broth
3/4 cup whipping cream
1 tablespoon chopped fresh sage leaves
Salt/Pepper to taste
Shredded Parmesean Cheese
Cook pasta according to package. Meanwhile, melt butter and coat chopped pecans. Spread on baking sheet and broil for only a few minutes. Keep a close eye on them so they do not burn! After a minute or two take them out and toss them, then put back in.
Drizzle about 2 tablespoons of olive oil in a skillet and heat on medium-high heat until it gets a little bubbly, then add garlic and cook for another two minutes. Cut chicken into bite size chunks and add to garlic/oil. Cook on medium-high heat, stirring occasionally, until browned and cooked through (around 8-10 minutes).
In a medium bowl, combine pumpkin, chicken broth, whipping cream, sage, and about a teaspoon of salt. Pour into the pan with the chicken. Continue to cook on medium heat for about 4 minutes until heated through, then add the pasta to the mixture.
Before service, sprinkle with pecans and parmesean cheese if desired.
Wednesday, October 20, 2010
The original recipe was taken from PinchMySalt.com, but the one here has a few little tweaks I made to it. I think they turned out wonderful! Whole wheat pancakes also tend to be a little thicker and in turn hold shape really nicely.
1 Cup Whole Wheat Flour
1/2 Cup All Purpose Flour
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/4 teaspoon Salt
1 and 1/2 teaspoons Ground Cinnamon
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Nutmeg
1 Cup Milk
1 Cup Pumpkin Puree (Half of small can)
2 tablespoons Canola Oil
1 tablespoon Vanilla
4 tablespoons Brown Sugar
1. In a large bowl, mix together the first eight dry ingredients. In a separate (can be smaller) bowl, whisk together the remaining ingredients.
2. Stir wet ingredients into dry mixture, and blend until combined with large lumps broken up. If batter is too thick, you can stir in a little more milk.
3. Melt a tablespoon of butter on medium-high heat on a skillet/griddle, and then drop pancakes by 1/3 cup into skillet. Cook until pancakes start to get a little bubbly and then flip. Repeat buttering before doing a second round.
4. Serve and enjoy! I drizzled a tiny bit of Caramel on top of the pancakes before adding syrup, and they were absolutely delicious!
Next up I'm hoping to have a pumpkin pasta inspired by my dad, who informed me he had some amazing Pumpkin-cream filled pasta at a restaurant tonight. I would have never thought of that, but I looked up a couple of recipes, and I think it may turn out pretty well. Tune in this weekend for results!!! ;-)
Monday, October 11, 2010
Cinnamon (Sprinkled for one cup, about a tablespoon or more for a crock pot)
Nutmeg (Just a dash for a cup, or a little more for a crock pot)