Pumpkin Cinnamon Rolls

2012 is rapidly approaching an end, and I cannot believe it! Of course, I accidentally wrote 2007 on my time sheet at work the other day, so it is clear that I mentally have not caught up with the times. I remember once when we were little, my sister and I figured out what year we would graduate from high school. Kay's year was 2010, and I remember thinking that it was so far off we didn't even need to talk about it. And now 2010 was three years ago?! That just can't be right.

Hmm, as I'm writing this, I notice that I still have two pie pumpkins sitting around our apartment. Yes, it is true, I can't keep track of time. I know that Christmas is almost here, when gingerbread houses, candy canes, nativity sets, and snowflakes make their appearances, but since I went a little overboard with the pumpkins last month, they are cheerfully sitting among my Christmas decorations now. Orange is one of my favorite colors anyway and I actually think they fit right in. Maybe :)

So, all this to say, I am still stuck in pumpkin mode, for a little while longer at least. I made this pumpkin soup last week, and I think that a pumpkin cake of some sort might make an appearance by the weekend. Or maybe another batch of these cinnamon rolls. Mmmm. Yep, I just decided that they will for sure! 

Since there is only pumpkin in the dough and not the filling of these rolls, the pumpkin flavor is very light and it makes the rolls really moist. The extra spices added to the filling (especially the cloves) really make these rolls stand out as something special. The first time I made them was for a church fundraiser, and I ended up not even trying one of the several dozen I made! Turns out, bake sales don't take debit cards, and I forgot any form of money other than that. :) I've made them several times since then, and once with a pumpkin butter filling, but my favorite way is with the simple filling in the recipe below. 

Pumpkin Cinnamon Rolls

Makes about 16 to 20 rolls

For the dough:

4 tablespoons butter, melted

½ cup milk, warmed to about 110°

2 ¼ teaspoons instant dry yeast

3 ½ cups flour, plus more for rolling the dough

¼ cup brown sugar

¼ cup sugar

1 teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

2/3 cup pumpkin puree

1 egg, lightly beaten

For the filling:

2 to 4 tablespoons butter

¾ cup brown sugar

2 to 4 teaspoons cinnamon

¼ to ½ cup chopped walnuts

¼ teaspoon ground cloves

For the glaze:

2 ounces cream cheese

2 to 3 teaspoons half and half

2 or 3 drops vanilla

1 cup powdered sugar

1. In a large bowl, combine the flour, sugars, salt and spices. Whisk to combine then set aside.

2. Combine the warmed milk and the yeast and allow it to sit for 5 to 7 minutes.

3. Add the melted butter to the dry ingredients, and briefly stir to combine. Then add the milk mixture, the pumpkin, and the egg. Stir to combine with a wooden spoon. When all the ingredients have pulled together, transfer the dough to a well-floured surface and knead for about 5 minutes.

4. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and allow it to rise in a warm place for 1 hour, or until it has about doubled in size.

5. On a well-floured surface, lightly pat and roll out the dough into a large rectangle about 1/4 inch thick. Spread the room temperature butter on the dough, then the brown sugar, the walnuts, cinnamon and cloves. Starting at the wide end, tightly roll the dough into a log and place it seam side down on the counter. Use a piece of thread to crisscross cut the rolls into about 1 1/2-inch sections. You could also use a sharp serrated knife to cut the rolls.

6. Place the rolls into the two buttered round or square cake pans. Cover with plastic wrap and let rise for 45 minute to 1 hour. While the rolls are rising, preheat the oven to 350°. Bake the rolls for 20 to 25 minutes, or until they are golden brown. Remove from the oven and top with the glaze, if desired.

7. To make the glaze, beat the cream cheese with an electric mixer until it is very smooth and creamy. Add the half-and-half, the vanilla, and the powdered sugar. Mix slowly until the sugar is combined, then beat on high for several minutes until light and fluffy. Enjoy! 

Recipe Adapted from smitten kitchen.

Spicy Pear Galette

One fruit that I rarely buy is a Bartlett pear. I love Bosc and Red pears, but I just don't tend to like the taste or texture of the green ones. Hmm, I really don't like Granny Smith Apples. Maybe there is some sort of connection... I'm not sure :)

But, when Bartlett pears were ridiculously on sale at the store, it seemed silly not to buy a few. I was sure I could find something good to create. When I got home, the first cookbook I reached for was my trusty old French cookbook. I knew it had several apple pastry recipes that I have always wanted to try and I figured I could just substitute the pears.

By the time this fun, open-faced pastry was done and out of the oven, you could hardly tell that it wasn't apple by the look and the cinnamon smell of it. It did taste like pear, however. The pears were pretty firm and unripe when I bought them, so they held up well and tasted just wonderful. I made another variation of this dessert less than a week after because it was so good. It will probably be one of my go-to recipes from now on. Especially if you really like pears, you need to give this a try.

Spicy Pear Galette
Serves 6 to 8

For the pastry:
1 1/4 cups flour, plus more if needed
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup (1 stick) butter, cut into small pieces
3 to 8 tablespoons iced water

For the pear filling:
2 lbs. pears, such are Bartlett, peeled, quartered, and cored
1 tablespoon lemon juice
1/4 to 1/2 cup sugar
4 tablespoons butter
1/2 teaspoon cinnamon
pinch ground cloves
cinnamon sugar, for dusting
whipped cream or ice cream, to serve (optional)

1. To make the pastry crust, add the dry ingredients together in a large bowl. Whisk to combine. Add the butter and using a pastry blender, two knives, or your fingers, cut or rub the butter into the flour mixture until it has the texture of fine crumbs. You could also do this in a food processor, pulsing to combine.

2. Slowly add the water, mixing until a crumbly dough begins to form. Do not overwork to dough. If you pinch a piece of dough, it should hold together. Turn the dough onto a piece of plastic wrap. Hold the plastic with one hand and use the other hand to push to dough away from you until it is smooth and pliable. Flatten the dough into a round with your hands, wrap tightly in the plastic wrap, and chill for 2 hours or overnight. Allow the dough to sit for 10 minutes at room temperature before rolling.

3. To make the pear filling, cut each pear quarter into two or three slices lengthwise. Sprinkle with the lemon juice and the sugar and toss to combine.

4. In a large, heavy frying pan or a large stock pot, melt the butter over medium heat. Add the pears and cook for about ten minutes, until they are golden and just fork tender. Stir frequently. When the pears are done, remove from the heat and add the cinnamon and the cloves and stir to combine.

5. Preheat the oven to 375°. On a lightly floured surface, roll out the pastry to a 12 inch round. Carefully transfer the round to a baking sheet. Spoon the pears into the middle of the pastry round, leaving about 2 inches around the edge. Turn up the pastry border and gather it around the the pears to enclose the outside pears.

6. Sprinkle cinnamon sugar over the top and sides of the pastry. Bake in the oven for 35 to 40 minutes or until the pastry is crisp and browned. Serve warm with the whipped cream or ice cream. Enjoy!

Adapted from French: Delicious Classic Cuisine Made Easy

Chocolate Sandwich Cookies

"You should eat me-- I'm basically an Oreo."

That was the note I left on these cookies. I was headed out the door on my way to work, and I knew without a note, he would totally miss the bright green plastic container on the table. When we made these cookies together for the first time, they were amazing. It had been a long week for my husband, so I decided to surprise him by making them again.

However, I was almost devastated when I accidentally baked them just a little longer than I meant to. No one likes a crunchy cookie, or at least I don't. I went ahead and put them together anyway, fighting the urge just to throw them away and start over. To my surprise, they were actually better than when I made them before. The slightly crunchy sandwich cookie was very much like a homemade Oreo. We go through lots of Oreo cookies around here, especially this time of year when you can buy the orange ones. Cookie disaster averted.

This is a great recipe to make with little kids around, because the process is quick and there are lots of steps for anyone to help with. Although they are great by themselves, they are even better when dunked in a cup of hot chocolate or coffee. And since you'll have the marshmallow creme out anyway, you might as well put a big spoonful on top of that hot chocolate, too.

Chocolate Sandwich Cookies
Makes about 12 sandwiches

For the Cookies:
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk

For the cream filling:
4 tablespoons butter, softened
2 tablespoons shortening
3/4 cup marshmallow creme
3/4 teaspoon vanilla
1 cup powdered sugar
food coloring, if desired
Sprinkles or colored sugar, if desired

1. Preheat the oven to 375°. In a large bowl, cream together the shortening, sugar, egg, and vanilla until light and fluffy, about 2 to 3 minutes. In another bowl, sift together the flour, cocoa, baking soda, and salt. Add the dry ingredients alternately with the milk to the creamed mixture until everything is combined.

2. Drop teaspoons of cookie dough onto an ungreased cookie sheet (a small cookie scoop works best). You want the cookies to be all the same size. Bake for 11 to 12 minutes, or until the cookies are soft-set. If you want a slightly crunchier cookie, let them bake for 1 to 2 minutes more.

3. Allow the cookies to cool briefly, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.

4. To make the creme filling, in a bowl cream the butter and the shortening together. Gradually add the marshmallow creme, then add the vanilla and the powdered sugar. Beat to a spreading consistency. Add the food coloring, if using, and stir to combine until your desired color is reached.

5. To assemble the cookies, first go through them and match up pairs of cookies that are the same size. Spread about 1 tablespoon of creme filling on one cookie, and place the other cookie on top. Roll the cookie sandwich in the sprinkles or colored sugar to coat the edges where the creme filling is showing. Enjoy!

Recipe adapted from Hershey's Chocolate Treasury

Easy Whole Wheat Pizza Crust

It's amazing the things you learn about people when you live with them. Over the years I've learned a lot about a wide array of sleepwalking tendencies, the techniques for killing spiders with air freshener, the importance of cleaning off the stairs, and how to find a pair of lost glasses that your roommate misplaced because she was so tired the night before when she went to bed that she can't remember where she put them. Just to name a few.

I've also learned what it's like to have great friends around to do things with on a moments notice. I am so grateful for the wonderful roommates I've had over the years and the great husband I live with now. I wouldn't trade any of them for the world.

One time, back in the old red house that I talk about all the time, we decided to make pizza. We pulled our resources together and had some great topping options, but unfortunately, we only had a very small handful of each. So we went ahead and did what we could. It turned out that every pizza slice was different, and everyone that ate supper that night had a different pizza experience. It's funny how something so unremarkable sticks with you and turns into one of the great memories you have of a certain place.

I don't remember for sure, but there is a good chance that this was the crust for our patchwork pizza. It's a recipe from my friend Franky, who dug it out of a notebook a few weeks ago when I was complaining about the planning ahead that homemade pizza crust takes. This recipe is super fast, and the dough all comes together as quickly as you can get your toppings ready. Pizza at our house is always a last minute idea, so the speediness of this crust was exactly what I needed.

Easy Whole Wheat Pizza Crust
Makes 1 large pizza or two small pizzas

1 1/4 cups all-purpose flour, plus 1/2 cup
3/4 cup whole wheat flour
1 tablespoon sugar
2 1/4 teaspoon (1 packet) active dry yeast
1/2 teaspoon salt
1 cup hot water, abour 115°
2 tablespoons olive oil

1. Preheat oven to 500°. In a bowl, combine the 1 1/4 cups all-purpose flour, the whole wheat flour, sugar, yeast, and salt. Whisk to combine. In a liquid measuring cup, combine the hot water and the olive oil. Pour the water mixture on top of the dry ingredients, but do not stir. Allow to bowl to sit untouched for 10 minutes.

2. After the 10 minutes, stir the dough together, then move the dough to a well floured surface. Knead for 5 minutes while adding up to a 1/2 cup more all-purpose flour. The dough should be smooth and slightly stretchy. Transfer the dough to an oiled bowl, cover with plastic wrap, and allow it to rest for 20 to 30 minutes. Place a baking stone in the oven to heat up and prepare the toppings for your pizza.

3. When you are ready to assemble the pizza, use all the dough for one large pizza or divide the dough in half for two small pizzas. Stretch and roll the dough out on a cutting board or a pizza peel sprinkled very generously with corn meal. When the crust is at your desired thickness, add the toppings, leaving a 1 to 2 inch boarder around the edge of the dough. When you have assembled all your toppings, fold up the remaining edge of the dough to form the outside crust.

4. Slide the pizza into the hot stone in the oven. Bake for 7 to 10 minutes for thin crust and 10 to 15 to a thicker crust, or until the outer crust is golden and the pizza is slightly browned. Remove from the oven and serve immediately. Enjoy!

Adapted from my good friend Frances.

Pumpkin Chocolate Chip Scones

The first time I ate a homemade scone was not like you would imagine. It was not while having coffee or tea at a friend's house, and it was not after I found an amazing recipe and just had to try it. Instead, it was backstage during a high school musical performance of Fiddler on the Roof or maybe Annie Get Your Gun, I can't remember which now. My friend Leah's mom always made such great food for school events, like the fall musicals, and it was not unusual to find a table heaping with wonderful things set up somewhere in the back hallway or the choir room behind the stage. For some reason, I had it in my head that scones were too unique and elegant to be made at home. But when Leah's mom made a giant plate of scones, I found myself hanging out between scenes and socializing with the food table more than with my friends, and it was all because of the scones. I could not stop eating them.

Well, the rest is history, and now I rarely will buy a scone anywhere because the fresh homemade ones are just so much better. Scones are so easy to make, and unbaked scones keep really well in the freezer until you need them. I usually have one or two kinds stocked up to make at a moments notice. The frozen ones take a little longer to bake, but other than that you couldn't tell if they were made five minutes ago or 5 months ago (not that they ever last that long in our freezer, unless I make a TON of them at once). It's nice to be able to pull them out in the morning and take a warm scone with you to work.

Since it is pumpkin season and the weather is getting colder (requiring more hot drinks), pumpkin scones were on my menu. The chocolate chips add a smooth richness to the spicy scone and the flavors balance beautifully. My husband likes everything more if it has a sugary layer on top, so I also made a glaze for the scones, which definitely makes them visually appealing. I'm sure they would be just as good if you decided to skip the glaze for some reason. Hmm, I'd love to know: what is your favorite kind of scone?


Harvest Pumpkin Scones
Makes 12

For the scones:
2 3/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup (1 stick) butter, cut into small pieces
3/4 to 1 cup chocolate chips
2/3 cup canned pumpkin
2 large eggs

For the glaze:
1 cup + 1 tablespoon powdered sugar
2 tablespoons milk

For the spice glaze:
1 cup + 3 tablespoons powdered sugar
2 tablespoon milk
1/4 teaspoon cinnamon
1 pinch ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

1. In a large bowl, combine and whisk together the flour, sugar, baking powder, salt, and the spices. Add the butter pieces, and using a pastry blender, two knives, or your fingers, work the butter into the dry ingredients until it is evenly crumbly and some chunks of butter remain. Stir in the chocolate chips.

2. In a small bowl, whisk together the pumpkin puree and the eggs till smooth. Add the pumpkin mixture to the large bowl of dry ingredients and stir with a wooden spoon until all is moistened and holds together.

3. Sprinkle two baking sheets lightly with flour. Divide the dough in half and place one half of dough on each sheet. Pat the dough into a circle until it is about 3/4" thick. Brush the top of each circle with milk.

4. Using a sharp knife, cut each circle into 6 wedges. Gently pull the wedges slightly back on the cookie sheet so that there is a little room between each of the wedges.

5. Place the uncovered scones in the freezer for 30 minutes and preheat your oven to 425°. (If you want to freeze some of the scones, freeze them for 30 minutes then wrap tightly in plastic wrap and place in a freezer bag or a air tight container until you are ready to bake them.) Bake for 22 to 25 minutes or until they are golden and a toothpick inserted in the middle comes out clean. Allow the scones to cool, then drizzle with the glazes, if desired. If you are not making the glaze, then serve warm. Enjoy!

To make the glazes:

1. Make the glazes by mixing the ingredients together until smooth. Use a whisk to drizzle first the white glaze and then the spice glaze over the top of each cooled scone. Allow the glaze to dry before storing the scones.

Glaze recipe adapted from Sweet Pea's Kitchen. Scones adapted from King Arthur Flour.

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Sweet and Tangy BBQ Sauce

Happy Monday everyone! Since I like to bake so much, and make so many sweet things, it has become my goal to post a recipe at least once a week that focuses more on dinner than dessert. Monday has sort of become that day of the week, and even though today I do not have a how-to for a full meal, this BBQ sauce is the makings of a great week night supper.

Since it is beginning to get colder, and my schedule has shifted to working several hours in the evenings most days of the week, I have been trying to use the slow cooker a bit more. One of our favorites since getting married is BBQ pork roast sandwiches on these homemade rolls (usually made without the Italian seasoning, however). To make it easy, we usually use BBQ sauce from the bottle, but a while back, I has some extra time at home and decided to go all out with the only-from-scratch meal by making my own sauce too.

This sauce is really tangy because it has quite bit of vinegar and other acidic additions, but as soon as you mix it with some shredded pork or beef, the sharpness goes away and you are left with just a slightly tangy but sweet sauce that is perfect for a sandwich. I put it together about an hour and a half before my pork roast was done. By the time we were ready to eat, the sauce had done its simmering on the stove and the roast was so tender it completely fell apart.

Sweet and Tangy BBQ Sauce

Makes about 2 cups

2 cups ketchup

1 cup water

1/3 cup apple cider vinegar

1/4 cup light brown sugar

3 tablespoons sugar

1/2 tablespoon ground black pepper

1/2 tablespoon onion powder

1/2 tablespoon ground mustard

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

1 teaspoon liquid smoke

1. In a medium sauce pan, combine all the ingredients. Over medium to medium-high heat, bring the mixture to a boil, then reduce the heat and let the sauce simmer for 1 hour 15 minutes, stirring frequently. Enjoy!  

Recipe adapted from the Neely's BBQ Sauce.

Corn Bread

I have been on a quest for a great corn bread. Not just good, but great. Muffins, loaf- I don't care, I just want it to be the kind of corn bread that you can't stop eating even with lots of other good things around to eat. However, I also want it to be healthier than the practically dessert corn bread muffins you can get at certain BBQ places. Since I have a bunch of yogurt around these days, and I typically love muffins that use a lot of sour cream or yogurt, I decided I should give this yogurt based corn bread a try. It smelled so good while it was baking and cooling- better than corn bread usually does I think.

The yogurt makes this corn bread so moist. It slices almost like cake and doesn't crumble. It has a slightly tart taste because of the yogurt, and it goes wonderfully with something savory like a big bowl of chili. I bet that muffins would probably turn out just as moist, but I haven't had the chance to try yet. I think I might like the loaf a touch better than muffins actually. I never thought I would say that :)

Is my quest for great corn bread at an end? I think it might be- at least for now. I will probably keep looking for different recipes, but it is going to have to be a pretty outstanding recipe for me to even try it.

Corn Bread
Makes 1 loaf

3/4 cup all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup yellow cornmeal
1 egg
1 egg yolk
2 tablespoons honey
1 3/4 cups yogurt
3 tablespoon olive oil

1. Preheat your oven to 450°. Grease a loaf pan and set aside.

2. In a large bowl, sift together the flour, sugar, baking powder, and salt. Stir in the cornmeal.

3. In a separate bowl, whisk the egg and egg yolk together, then add in the honey and the yogurt. Whisk together then stir in the olive oil.

4. Gently add the wet ingredients to the flour mixture stirring constantly until it is well blended and smooth. Do not overmix.

5. Pour the batter into the loaf pan and bake for 20 to 30 minutes until the loaf is dark golden on top. Remove from the oven, allow the loaf to cool in the pan for 5 minutes, then remove the loaf from the pan and cool on a wire rack. Enjoy!

Adapted from Mediterranean: The Beautiful Cookbook

Chocolate Lava Cakes

On our first date, my husband and I decided that we needed to order a chocolate lava cake. However, since we had already left the restaurant where we ate supper, we made another stop at a different place, just to order dessert. Instead of sitting down and eating the warm, gooey cake, we asked them to box it up, and then went back to my dorm and shared it with my roommates. Not the typical ending to a first date, I would image, but it endeared my heart to him just a little more than it already was at the time. He has a very generous heart and was great about watching out for me and my roommates while we were in college.

When I made these, I cut the recipe in half because it's only the two of us and I actually only have two small ramekins, not four. I gave you the original recipe here, but it can easily be cut down or increased if needed. These lava cakes were the perfect after supper treat with a cup of black coffee. My husband immediately asked me to make them again sometime! And that is something I love to hear when it comes to my baking :)

Chocolate Lava Cakes
Makes 4

7 tablespoons butter, plus more for greasing
5 1/2 oz. bittersweet chocolate, chopped
4 eggs
1/2 cup plus 2 teaspoons sugar
1 cup plus 3 tablespoons flour

1. Preheat oven to 350°. Grease four 6 oz. ramekins with butter. Set aside.

2. In a small sauce pan, melt the butter and the chocolate together over low heat. Stir until smooth with a wooden spoon, then allow the mixture to cool.

3. In a large bowl, combine the eggs and the sugar. Beat with an electric mixer until the eggs are thick and pale. Stir in the flour, then gently fold in the cooled chocolate mixture with a metal spoon. Divide the mixture evenly between the four ramekins.

4. Place the ramekins on a cookie sheet and bake in the hot oven for 10 to 15 minutes. The outside of the cakes should be slightly firm, while the middle is still soft. Allow the cakes to cool for a few minutes, then turn them out onto plates. Serve warm. Enjoy!

Adapted from: The Big Book of Chocolate by Jennifer Donovan.

Main Course Monday: Baked Sweet and Sour Chicken

Every once in a while, a recipe goes around Pinterest like a wildfire. Everyone I know posts it, and about a million people I don't know rant and rave about it saying it is the best thing they have ever and will ever make. I've heard that so many times- and I never believe it.

So this is one of those recipes. Everyone said it was amazing and they will never make Chinese food any other way and so on. Well, there is a lot of truth with this particular one. I have made this version of sweet and sour twice now, once with pork and once with chicken, and it is pretty close to the best I've ever made at home. Will I stop making anything else? Probably not, but my husband is not a huge fan of stir fry, and he has requested this more than once. That's a pretty good reason to stick with this recipe.

Sweet and Sour Chicken or Pork

3 to 4 boneless chicken pieces, like breasts or thighs OR 3 to 4 boneless pork chops or tenderloin
salt and pepper, to taste
1 cup corn starch
2 eggs, beaten
1/4 cup vegetable or canola oil

For the sauce:
2/3 cup sugar
4 tablespoons ketchup
1/2 cup white vinegar
1 tablespoon soy sauce
1 teaspoon garlic powder
1/2 teaspoon salt

Steamed or fried rice, to serve

1. Preheat oven to 325°. Cut the chicken or pork into bite sized cubes. Season with salt and pepper to taste. To make the sauce, combine all the sauce ingredients in a bowl and whisk to combine. Set aside.

2. Place the corn starch in a large plastic bag. Add the chicken pieces and toss to evenly coat all sides of the chicken. Remove the chicken from the bag, and discard any extra corn starch. Doing a few at a time, dip the chicken pieces in the beaten eggs. Set the pieces aside on a plate until all the pieces have been coated in the egg.

3. Heat a large skillet over medium to medium-high heat. Add the oil then cook the chicken until it is beginning to brown on all sides but has not cooked through. Stir frequently to break the pieces apart.

4. Place the chicken a large baking dish and cover with the sauce. Stir to evenly coat the pieces, then bake in the oven for about 1 hour, stirring every 15 minutes. Serve with steamed or fried rice. Enjoy!

Recipe adapted from Life as a Lofthouse.

Crab Rangoon Dip

One time when I was in high school, a lady from our church brought a crab Rangoon dip to an event. It was beautifully white and creamy with red sweet and sour sauce on top, and I remember being blown away that she made chips with egg roll wrappers. Brilliant.

I love crab rangoons, and lovingly refer to them at times as crab raccoons, much to my husband's annoyance. A Chinese meal would just not be complete without them. Over the years, I have made the traditional pinwheel shaped rangoons at home many times, but one thing I love about this dip is that is takes out a lot of the work. You don't have to fill and fold the wraps just right and then fry them in greasy oil that sometimes leave more of a mess than I really want to deal with. Actually, this recipe is probalby much healthier for you too since the components are baked instead of fried.

I could not decide if I should cut the wraps into strips or triangles, so I made about half and half. By the end of the evening, all of the strips were gone. They seemed to be easier to dip than the triangles, but feel free to make which ever ones you like.

Crab Rangoon Dip

For the chips:
1 package wonton or egg roll wraps
vegetable or canola oil

For the dip:
1 (8 oz.) package cream cheese, softened
2 cloves garlic, minced
2 tablespoons mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
3 green onions, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
4 to 6 oz. canned crab or imitation crab, finely chopped
1/3 to 1/2 cup sweet chili sauce or sweet and sour sauce
green onions, to garnish

1. To make the chips, preheat the oven to 425°. Cut the wonton wraps into 1 inch strips or small triangles. Brush a baking sheet with 1 tablespoon oil, then lay the strips or triangles out on the sheet. Lightly brush more vegetable oil on the strips, just so that they are not dry. Bake in the oven for 5 to 7 minutes until they are lightly golden around the edges. Watch them closely because they brown quickly. Remove from the oven and let them cool on a cooling rack. Repeat with the remaining wraps, brushing the baking sheet with more oil as necessary. When all of the chips are baked, reduce the oven to 350°.

Note: The chips keep well in an air tight container and can be made ahead of time.

2. To make the dip, combine in a medium bowl all the dip ingredients except for the sweet chili sauce. Stir well to combine. Add more salt or pepper to taste. Spread the mixture in a shallow baking dish, such as a pie plate.

3. Evenly spread the sweet chili sauce over the top of the cream cheese mixture. Bake in the hot oven for 15 to 20 minutes until the dip is warm and bubbly. Garnish with more sliced green onions, and serve with the wonton chips. Enjoy!

Recipe adapted from mommiecooks.

Pumpkin Pancakes

Do you ever crave something that you don't have a recipe for? I do all the time. I create something in my head and then I can't stop until I have found what I am looking for. Unfortunately, most of the time, this means that I spend lots of time wading through tons of recipes looking for what I think most closely resembles my idea. Usually what happens next is that I find two or three recipes that seem like what I want, and I combine them all and tweak where I see fit. This is why I go on quests for cornbread, but that is another story. Coming soon.

That brings me to pumpkin pancakes. Toward the end of the summer, I decided that one of the pumpkin things I was going to make this fall was pancakes. However, no matter what cookbook I looked in or what website or blog I visited, I was just not thrilled with what I was finding. The pancakes that I wanted needed to be fluffy, soft, and thick. I also wanted them to be moist and super pumpkin-y with lots of spice. I finally decided on using one recipe as a base for the ingredients and another for the technique. Then along the way, I added my own twists and extras and I am so happy I did. These pancakes were exactly what I was wanting and even a little bit more. I dusted them with cinnamon sugar in addition to the traditional maple syrup, and if you are feeling adventurous, I am sure that some cinnamon infused maple syrup would be amazing too.

Pumpkin Pancakes
Makes about 8

1 cup flour
3 tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup canned solid packed pumpkin
1 tablespoon melted butter, plus more for greasing

Maple syrup
Cinnamon sugar, for dusting

1. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, spices, and salt. Whisk to combine and set aside.

2. Separate the eggs and set aside the egg whites. In a medium bowl, combine the egg yolks, the buttermilk, the pumpkin, and the melted butter. Whisk together then pour the wet ingredients into the large bowl with the dry ingredients. Stir to combine.

3. Beat the egg whites just until stiff peaks form, then fold half of the egg whites into the pancake batter. Then  fold in the remaining egg whites just until there are no more white streaks.

4. Heat a griddle or a skillet over medium to medium-high heat. Cook the pancakes until light brown, and place in a warm oven until ready to serve. Dust with cinnamon sugar and serve with maple syrup. Enjoy!

Recipe adapted from epicurious

Spicy Pumpkin Bundt Cake

This past weekend, I finally broke out the pumpkin. I bought a cute, little sugar pumpkin a few weeks ago, and I had a can of pumpkin puree in the pantry, but I have been forcing myself to leave them on the shelf until Fall was in full swing. Well, this weekend just felt like fall if you ask me! We went to a high school football game on Friday, hung out with good friends for the Husker game and food on Saturday, and went to one of the last farmer's markets in the crisp Sunday morning before church. Yes, fall is officially here.

As I mentioned here, I love everything pumpkin and apple this time of year, and my pumpkin goal for this season is to make a few things that I don't usually. Otherwise, I would just be content to make these pumpkin muffins about every three days (which is about what I did last year). They are amazing, and I highly recommend them.

I love bundt cakes because it's normal if they're lacking a thick covering of frosting. My favorite way to eat cake is just cake. I do like frosting, but few things are better than warm cake fresh from the oven without anything on it.

It's about as good as freshly baked bread. Mmm. Almost.

However, a pumpkin cake just needs a cream cheese frosting. I solved this problem by making frosting, but serving it to the side of the cake. As people dished up a slice, they could put a dollop of the honey cream cheese frosting right on top of their own piece, if they wished. It made me think of scooping whipped cream on slices of pumpkin pie.

Spicy Pumpkin Bundt Cake

For the cake:
4 cups cake flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
2 sticks butter, at room temperature
2 1/2 cups brown sugar
4 eggs
1 cup buttermilk
1 1/2 cups canned pumpkin puree
Powdered sugar, for dusting

For the Honey Cream Cheese Frosting:
1 (8 oz) package cream cheese, softened
1/2 cup (1 stick) butter, softened
1/4 cup honey
1/2 cup powdered sugar.

1. For the cake, preheat your oven to 350°. Grease and flour a 14-cup bundt cake pan. Shake out the excess flour and set aside.

2. In a medium bowl, combine the flour, baking powder, baking soda, salt, and spices. Whisk them together, then set aside.

3. In a large bowl, cream together the butter and the brown sugar on medium speed with an electric mixer for 2 to 3 minutes, or until the mixture is pale and fluffy. Add the eggs, one at a time, beating well after each addition.

4. With the mixer on low speed, add the flour in three additions, alternating with the buttermilk until just combined. Make sure that each addition is incorporated before adding the next. Do not overmix the batter.
Add the pumpkin puree and fold it into the batter with a large spoon until it is fully incorporated and there are not streaks remaining in the batter. Pour the batter into the prepared.

5. Bake the cake for 50 to 55 minutes, until the cake in golden and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 20 to 30 minutes, then carefully turn the cake out onto a cooling rack to cool completely. Dust with powdered sugar before serving.

6. To make the frosting, combine all the frosting ingredients in a medium bowl. Beat on medium to medium-high speed for 3 to 5 minutes until very creamy and fluffy. Scoop a small dollop of frosting on each slice of the cake. Enjoy!

Recipe adapted from Martha Stewart.

Main Course Monday: Egg Noodles with Brussels Sprouts

One vegetable that I am truly fascinated by is Brussels sprouts. Have you ever seen what they look like attached to the stalk? Trust me. Go google Brussels sprouts and click on images. They really are amazing.

I was wanting something green to eat the other night, and since my husband won't really eat peas or beans (sad, I know), and I am a little tired of broccoli, I ended up coming home from the store with a bag of Brussels sprouts. The first time I ever ate these funny little green orbs wasn't until I was in college. They just weren't something we had growing up, not that I would have minded. This pasta dish is what I like to call a "light" pasta, because it's not completely covered in sauce, and because of that, it made a wonderful light lunch.

Egg Noodles with Brussels Sprouts and Pine Nuts
Serves 4

1/2 lb. dried egg noodles
3/4 lb. Brussels sprouts, trimmed
4 oz. white mushrooms
2 tablespoons butter
2 tablespoons olive oil
2 to 3 tablespoons pine nuts
1/4 teaspoon garlic powder
salt and pepper
Parmesan cheese

*Try adding thinly sliced ham or green onions for something a little different.

1. Bring a pot of salted water to a boil. Cook the noodles until al dente, and reserve 1/2 cup of the pasta water.

2. While the noodles are cooking, thinly slice the Brussels sprouts and cut the mushrooms into thin sticks. Set aside.

3. In a large skillet, heat the butter and the olive oil over medium heat until the foam subsides. Add in the pine nuts and cook for 2 to 3 minutes, stirring constantly, until the nuts are toasted and golden. Add the Brussels sprout pieces and the mushrooms. Increase the heat to medium-high. Season with the garlic powder, and plenty of salt and pepper. Cook until the vegetables are tender and browned, about another 4 minutes.

4. When the vegetables are tender, add the noodles to the skillet along with the 1/2 cup of leftover water. Stir to combine. Remove from heat when the water has evaporated. Serve sprinkled with Parmesan cheese. Enjoy!

Recipe adapted from epicurious, originally from Gourmet, 2007 by Maggie Ruggiero

Swirly Baked Apples

This not an apple dumpling, but it still makes me think of the Apple Dumpling Gang. As a kid, I had no idea what an apple dumpling was, so when we watched the classic Disney movie about a rambunctious group of orphans and an old mine shaft, I think in the back of my mind baked apples were closer to what I imagined the gang was named after. I should see if I can find that movie. I'm sure it would be hilarious to watch it again now that I am an adult.

These baked apples are especially fun because of the swirly peel. I still had some Jonagold apples left over from the orchard we visited, so that is what I used. And since Jonagold apples have a light, multicolored peel, by the time they baked, the pretty swirl disappeared, as you can see in the picture below (or not see, I should say!). The original recipe calls for Rome Beauty apples, which usually have a deep red peel and are good for baking. If you really want the swirl to show through, I would recommend using them or something like them.

And I have to mention that I might prefer these baked apples over apple crisp, and yes, even apple pie. I like less topping and less crust when it comes to apple desserts, and the ratio with these was just perfect for me. Sigh, I wish I had another one right now...

Swirlly Baked Apples
Makes 5

3/4 stick butter, softened
1/2 cup brown sugar
1/2 cup old-fashioned rolled oats
1/2 to 3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
5 medium apples, with skin peeled in a spiral
1 cup apple juice or water
cinnamon, for serving
caramel, for serving

1. Preheat the oven to 375°. In a medium bowl, combine the butter, brown sugar, oats, cinnamon, ginger, salt, and butter and stir to combine. Set aside.

2. Using a melon baller or a small knife and a spoon, carefully scoop out the core of the apples from the top and discard the core. Make sure not to scoop through the bottom of the apple. Make the hole inside the apple a little larger, and add any apple pieces you remove to the brown sugar-butter mixture.

3. When you have cored all the apples, stir the filling mixture again, then divide the mixture between the apples.

4. Place the apples in a baking dish and pour in the apple juice or the water. The apples should be sitting in about 1/2 inch of liquid. Cover the dish with foil, then bake in the oven for 40 to 45 minutes. The apples should be soft, but not mushy. Dust with cinnamon or drizzle with caramel and serve warm. Enjoy!

Recipe adapted from Martha Stewart

Apple Crisp

There are two Fall foods that I love above all others: and they are apples and pumpkins. I'll save my pumpkin rant for a later post though because today apples have the spot light. Out where I grew up in western Nebraska, we really don't have orchards that people visit to pick their own fruit. On our farm, we always had quite a few different fruit trees, like apple, peach, mulberry, pear, and even an apricot tree once, even though I am too young to remember it actually having fruit on it. All I remember about the apricot tree is spending hours in the leafless branches as a little kid playing pirates or little house on the prairie. Then one day Mom told us we shouldn't play in the dead tree anymore, and some time later Dad pulled it down.

Back to orchards. The whole idea of going to an apple orchard seems a little foreign to me and a bit like something straight from a fairy tale. Well, once upon a time happily ever after came true because I got to visit my first apple orchard just a couple weeks ago! Needless to say, I absolutely loved it, even though we picked the busiest day of the year to go and there were hundreds of other people there. And I'm not exaggerating- hundreds of people. Despite all that, I know it will now be a yearly occurrence for us.

I came home with bunch of Jonagold apples and the first thing I made with them was apple crisp since my in-laws were coming over for supper. The topping is delicious and crunchy but it doesn't overwhelm the apples beneath, which I really wanted to be the focal point of my crisp. I've had overly sweet apple crisps before that were gooey and soggy and you had to really search for a piece of apple. This one was not like that. And once you drizzle some caramel on top or add a scoop of ice cream, you'll have a pretty great thing in front of you.
 

Apple Crisp
Serves 8

3/4 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup plus 2 tablespoons sugar
1 stick butter, cold and cut into 8 pieces
1 cup old-fashioned oats
5 to 6 apples
2 tablespoons lemon juice
1 teaspoon cinnamon
pinch nutmeg, if desired
cinnamon, for sprinkling
caramel sauce, for serving

1. Preheat oven to 350°. In a large bowl, whisk together the flour, brown sugar, salt, baking powder, and the 2 tablespoons sugar. Using a pastry blender, cut the butter pieces into the flour until the mixture looks coarse. Stir in the oats and until large clumps form. You can also use your fingers to helps for the clumps. Place the mixture in the freezer until you are ready to use it.

2. Quarter the apples then peel, core, and dice them into small chunks. Toss the apples with the lemon juice, 1/2 cup sugar, cinnamon, and nutmeg.

3. Transfer the apples to a shallow baking dish and place the flour-oat mixture on the top. Sprinkle the top with additional cinnamon. Bake for about 1 hour, or until the apples are tender and the topping is golden. Allow the crisp to cool for 5 to 10 minutes before serving. Drizzle with the caramel sauce. Enjoy!

Recipe adapted from Martha Stewart's Apple Crisp

A Day at the Farm

It's not very often that I get to go home by myself these days. My husband and I always visit together, but when the opportunity presented itself for a trip home and he couldn't go because of school and work, well, I decided that a trek across the state would be good for me.

I love the city and sometimes I forget exactly what it is like to be so far from large numbers of people and the chaos and noise of the city. It is great being 20 minutes from a grocery store and an hour from the closest Walmart. I love the quiet during all times of the day and what the stars look like at night.

I travel everywhere with my camera these days, so I decided to share some snap shots from the farm. My older sister spent at a day at the farm too, so she sent me some tomato pictures that she took also.

My Grandparents live on the same farm as my parents, just a couple stone throws down the road. I went on a walk early one morning before everyone else was awake, so the sun was up and shining, and everything was more calm and still than it usually is, if that is even possible.

The rising sun peeped through the corn and created amazing shadows on everything. This year the corn is especially dry because there has been so little rain. Some farmers in the area were already busy with harvest even though it is still early. 

I love how the sign in the window seems to apply to my Dad's old Dodge work pickup. It is starting to fall apart, and I think Dad is concerned that it might not last him much longer, even though it is really only used to drive the 4 miles back and forth to work. The tag is from his work, but it seems like a good place for it, all things considered. However, it's not nearly as old as the antique 1930s International pickup parked across the driveway, pictured below. My great-grandpa bought that pickup in 1938 and used it clear until the 60s. 

Our Saturday was full, and if you look at the two pictures below you'll see why. My parents had a fantastic garden this year, even though it has been so dry. Between the salsa and the spaghetti sauce, we canned a little over 100 tomatoes, and my parents canned some more during the next week. These tomatoes were more beautiful than any I can ever remember.    

We've had a pear tree all my life, and last year was the first time that it actually produced pears! This year looks like they will have quite a few too. They almost look like apples because they are so red, but they definitely have that unique pear shape. 

After this last trip home, I left feeling especially blessed and incredibly thankful for all that God has given me and for the things that he has done in my life. As I was putting this post together a verse kept going through my head, and I have shared it below. I hope you have the opportunity to open your eyes this fall to all that is around you and see the great things that God has done! 

For you make me glad by your deeds, LORD;

    I sing for joy at what your hands have done.

⁵ 

How great are your works, LORD,

    how profound your thoughts!

Psalm 92:4-5 

Thanks to AmandaJean Photos for some of the canning and tomato pictures! 

Posted with Blogsy

Homemade Plain Yogurt

One day when we were living at the red house, my roommate Hanna announced that she was going to make yogurt. I really did not know that homemade yogurt was even possible. I kind of thought she was a little crazy. Turns out, lots of people know about it and it is a pretty normal thing to do. Go figure. About a year after that, I began seeing recipes on other food blogs I like to read, like Annie's Eats. After several trial and error attempts, which included losing a yogurt maker somewhere between UPS and that same red house, my friend has perfected her yogurt making recipe and I have created my own using methods from both Hanna and Annie's Eats.

This yogurt is really tart unsweetened yogurt. If you are the kind of person that likes all those cream pie yogurts or fruit add-ins then you are going to have to doctor it up. It almost reminds me of sour cream and I have started making this yogurt to bake with more than just to eat. I do have a big container in the fridge that I sweetened up with some cinnamon and apples, but it works great as a substitute for sour cream or plain yogurt in lots of recipes.

I have yet to make yogurt with the dry powdered milk. I didn't have any on hand when I made it the first time, and I liked how it turned out so I haven't bothered to go buy some. I hear that the powdered milk makes the yogurt kind of creamier, although I can not say from my own experience.

Homemade Yogurt
Makes 1 to 1 1/2 quarts

For the yogurt:
2 quarts milk
2 teaspoons plain yogurt with live and active cultures, like Greek yogurt
1/4 cup dry powdered milk (optional)

Needed Equipment:
large glass microwave safe bowl
a candy thermometer
plastic wrap, or a lid for the bowl
2 dish towels
a warm oven
mesh strainer
cheese cloth, coffee filters, or paper towels

On the stove:
In a large sauce pan, heat the milk over medium to medium-high heat until it reaches 175° to 185° stirring occasionally. Remove the pan from the heat and allow the milk to cool to 110° to 115°, stirring occasionally. When it has cooled to the desired temperature, transfer the milk to a large bowl.

OR

In the microwave:
In a large microwave safe bowl, heat the milk in 5 minute increments until it reaches 175° to 185°. Remove the bowl from the microwave and allow it to cool to 110° to 115°, stirring occasionally.

2. When the milk has cooled to the specified temperature, add the 2 teaspoons yogurt and the dry powdered milk, if using. Stir gently to combine.

3. Preheat your oven for a minute to any temperature, then turn it off. The yogurt needs a warm place to be, which is why you heat the oven and then turn it off. Make sure you do in fact turn it off!

4. Cover the bowl with plastic wrap or a tight fitting lid and then wrap the entire bowl with the two clean dish towels. Set the bowl in the warm oven and leave for 10 to 12 hours or overnight.

5. About half way through the waiting time, check your oven to make sure it is still warm. If it feels cool, turn it on again briefly so it is warm. Again, do not forget to turn it off. I usually do this right before I go to bed when I make it overnight.

6. After the 12 hours or in the morning when the yogurt has set, you will need to strain it. Cover the mesh strainer with two layers of cheese cloth, a coffee filter, or a paper towel and strain the yogurt to remove the access liquid. The longer you strain it, the thicker the yogurt will be. I usually strain mine for about 20 to 30 minutes, and I have to do it in stages because my strainer is small. Put the strained yogurt in a container with a lid and store in the fridge. Enjoy!

Recipe adapted from both Hanna White and Annie's Eats

Main Course Monday: Crock Pot Spaghetti Sauce

There is nothing better to soothe your nerves before a big presentation like a calm, elderly gentleman talking about his homemade spaghetti sauce and handing out Werther's coffee caramels. During my last semester of college, we had to give a presentation in front of a board of people about some aspect of student teaching. They recorded it on video, judged you on a very specific rubric, and we had to get a certain score to graduate. Fairly high stress situation.

One of the University supervisors sat at the table behind me, however, and chatted away the whole time before the presentations began. I had never met him before, and I don't think I have seen him since. He was in charge of the other group of students presenting that day, but was completely at ease with talking to whomever was around him. Obviously he was not presenting that day :)

When he began talking about his homemade spaghetti sauce that he makes in a crock pot, it was like a light bulb went off in my head. It was a brilliant idea that I immediately planned to replicate at some point. The perfect time came last week after my parents sent about 30 tomatoes home with me from their garden. This sauce worked great for homemade pizza too.

Crock Pot Spaghetti Sauce
Serves 6 to 8

1/2 to 1 lb. sausage or hamburger
1 medium onion, finely chopped
2 garlic cloves, minced
2 to 3 pounds fresh tomatoes, peeled and chopped
6 oz. tomato paste
1 tablespoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 large bay leaf
salt and pepper, to taste

1. Brown the sausage or the hamburger in a frying pan, then add the to the slow cooker along with the rest of the ingredients except for the corn starch and the water.

2. Cover and cook on high for 6 to 8 hours. You could also cook on low for 10 to 12 hours, or do a combination of the high and low settings. If you can, stir the sauce occasionally.

3. About 30 minutes before eating, mix the corn starch and the water in a small bowl and add it to the sauce. Cook for 25 minutes on high to allow the sauce to thicken.

4. Store in the fridge for up to a week, or in the freezer for several weeks. Enjoy!

Sour Cream Pecan Coffee Cake

A while back I told you how my husband tried some my Grandma Lillian's carrot cake, and then basically begged for me to make the same at home. Well, this is another one of those cakes. I can still see the look on his face when Grandma dished him a giant piece one time while having coffee around their small kitchen table. After eating a few bites, he mouthed the words, "Can you make this?!" and I just smiled at him. It is one of my Grandpa Dale's favorites, and really is the perfect addition to a cup of black coffee or a cup of tea.

This recipe comes from an old green Methodist church cookbook that was put together back in the 80s. Mom got her copy as a wedding present and it is full of funny recipes and some outdated lingo. For example, there is a difference between sour cream and commercial sour cream, and I had to ask about the mysterious "1 cube oleo."  And I'm not really sure what a "Sweet Milk Soda Cake" is, but who knows, maybe I should give it a try. Another thing I love about this cookbook is that it is so full of recipes from people who have long passed away, like my great grandma Belle and Grandpa's aunt Mildred. It is so fun having these family recipes around because even though I never had the chance to meet these women, a part of them is still here.

Sour Cream Pecan Coffee Cake

For the batter:
1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla

For the topping:
1/3 cup brown sugar
1/4 sugar
1 teaspoon vanilla
1 cup pecans, chopped

For the butter sauce:
3/4 cup white sugar
1/2 cup (1 stick) butter
1/2 cup (4-oz.) evaporated milk

1. Preheat oven to 325°. Grease and flour a 9 x 13 cake pan. Set aside.

2. Begin by making the topping. Combine the topping ingredients together in a bowl and stir together until well incorporated. Set aside.

3. Next, make the batter. In a large bowl, cream together the butter and the sugars until lightened in color and texture, about 1 minute. Beat in the eggs. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients alternately with the sour cream to the butter mixture in the large bowl. Begin and end with the flour. Next, stir in the vanilla. The batter will be thick.

4. Pour half of the batter into the cake pan, making sure to spread the batter to the edges. Sprinkle half of the topping mixture onto the batter. Scoop the remaining batter on top with a spoon. Since the batter is thick, drop dollops of dough but do not worry about covering the layer in the middle or spreading it out. The batter will spread while baking. Finish by sprinkling the remaining topping mixture over the batter.

5. Bake the cake for 35 to 40 minutes. While the cake is baking, in a sauce pan combine the sugar, butter, and evaporated milk for the butter sauce. Heat until the butter is melted and the sugar has dissolved.

6. When the cake is still done and still hot, drizzle the butter sauce over the top. Let the cake cool before serving. Enjoy!

Main Course Monday: Magnificent Large Zucchini

A long time ago, a friend's mom asked for a zucchini recipe from me. I was overwhelmed and super excited to give it to her. This was because I don't think anyone had ever asked me for a recipe before in my life. It's not like I created the original recipe, but it was in a cookbook I owned. Plus, she was an adult asking me, a young teenage girl, for the recipe. Shouldn't she have been asking my mother?! I loved cooking and I loved the small collection of cookbooks that I had, and it was really encouraging for her to take notice of my young cooking interests.

Since that time, probably ten years ago, I have wanted to make that same recipe, from a cookbook I have written about before. I have never had the chance until now, mostly because I rarely have access to giant zucchini. I stopped at a favorite fruit and veggie stand the other day and they had a few. It was time.

The recipe calls for a 3 to 4 1/2 pound zucchini, and I ended up not getting one that large because I wasn't sure if just the two of us would ever eat it all! This meal would be great for feeding a group of people. I did have some leftover pasta filling that wouldn't fit in my zucchini boat, but it is good by itself. Maybe I'll end up stuffing some other vegetables with it, like tomatoes or peppers.

At this point in time, I do not have the means or space to grow my own garden, but someday I will. I think my future garden will have zucchini just so I can fill it with pasta.

Magnificent Large Zucchini
Makes 4 to 6 servings

9 oz. small pasta shapes, like shells or elbows
1/2 pound ground hamburger or sausage
3 to 4 1/2 pound large zucchini
1 medium onion, chopped
1 bell pepper, seeded and chopped
2 cloves garlic, crushed
3 tablespoons olive oil
3 to 4 large tomatoes, skinned and chopped*
1/3 cup pine nuts
1 tablespoon fresh chopped basil
1/4 teaspoon ground ginger
salt and pepper, to taste
grated cheese, to serve

*Note: to easily remove the skin from the tomatoes, score the tomatoes on the bottom with a knife, then drop into the boiling pasta water for 20 to 30 seconds. Immediately remove the tomatoes to an ice water bath to stop them from cooking. The skins will easily pull off and then you can chop the tomatoes. 

1. Begin by cooking the pasta in plenty of salted boiling water until it is slightly more than "al dente" and soft. Drain well and set aside. Fry the hamburger or sausage, drain, and set aside.

2. Cut the zucchini length-wise in half. Use a spoon to remove and discard the seeds. Then, using the same spoon or a small melon scoop, remove the flesh from the zucchini and set aside, being careful not to tear through the skin. Coarsely chop the zucchini flesh.

3. Using medium to medium-low heat, gently fry the onion, the bell pepper, and garlic in the olive oil for about 5 minutes, or until the onions are beginning to soften. Add the zucchini flesh, tomatoes, and salt and pepper. Cover and cook for 10 to 12 minutes until all the vegetables are cooked through, stirring occasionally.

4. While the vegetables are cooking, place the zucchini halves in a large baking dish. Season with salt and pepper. Pour a little water around the outside of the zucchini halves and cover the dish with foil. Bake for 15 minutes.   

5. Add the pasta, pine nuts, basil, ground ginger, and the hamburger to the cooked vegetables and stir gently to combine. Remove from heat and set aside until ready to fill the zucchini.

6. Remove the zucchini from the oven and drain the water. Fill the zucchini halves with the pasta mixture and top with shredded cheese. Cover again with foil and return to the oven for 20 to 25 minutes. Serve with more cheese, if desired. Enjoy!

Adapted from Pasta: Irresistible Recipes for Perfect Pasta (2001)

Lemonade Freeze

Ever since I made these Mint Mojitos, I have been quite creative in the kitchen with all sorts of summer drinks, including things like lemon-cucumber water, and fizzy mango punch, and fresh squeezed lemonade, to name a few. It's so easy to make a simple syrup and throw in some fresh lemon juice or other fresh fruit that most of the time I don't measure anything, which works out well since my husband typically likes things sweeter than I do. We can doctor up our own glass to taste and both be completely content. 

The other day as I was making some lemonade, he suggested that I blend in a bunch of ice to make it more like a slushy. We are truly kids at heart, and both of us have a strange adoration for slushies, so naturally I thought this was a brilliant idea. Usually when making lemonade, I add water and ice, but to make this lemonade freeze, I only added ice. It started out very tart, how I like it, but mellowed out as the drink melted a little. You might want to have some extra simple syrup ready in case your lemons are naturally more sour, depending on how you like your lemonade. 

I recommend using a blender, if you have one. However, I don't have a blender, so I used a large plastic pitcher and my immersion blender, which did the trick perfectly. 

Lemonade Freeze

Makes 3 to 4 servings

5 to 6 lemons, to make 3/4 cup juice

3/4 cup sugar

3/4 cup water

20 to 30 ice cubes
Lemon slices, to garnish

1. In a small sauce pan, combine the the sugar and the water. Heat for a few minutes just until the sugar dissolves. Remove from the heat and allow to cool. You can put the sugar syrup in the fridge or the freezer to speed up the cooling process.

2. Fill a blender with the ice cubes. Pour the lemon juice and sugar syrup over the ice, and blend until the the mixture is smooth and slushy. Pour into glasses immediately and garnish with lemon slices. Enjoy!