In case you’re looking for some pumpkin or Halloween recipes, I thought I’d just post links to all of the ones I’ve done so far. Enjoy!
Spider Cookies (Image above — but you probably figured that out…)
Less time consuming than you’d think. Chocolate cookies, pretzels, melted chocolate, sprinkles and red frosting.
Pumpkin Stuffed with Everything Good
A Dorie Greenspan recipe in which one takes a small pumpkin, hollows it out, stuffs good things inside and bakes it for about two hours!
Sour Cream Pumpkin Chocolate Bundt Cake with Struesel
This recipe originally came from the back of a can of pumpkin. Best can I ever took the time to read.
Roasted Honey Parsnip Bisque
Very good and creamy. Maybe not super Halloween-y, but there might be another holiday coming up soon this would be perfect for!
Feta and Pumpkin Casserole
Oh! This was really good! I had forgotten all about it. I need to make this again. This pumpkin/Halloween recap thing was a great idea!
Butternut Squash & Potato Gnocchi with Rosemary-Sage Parmesan Sauce
Oh. Well. . . . → Read More: Have a Delicious Halloween!
The flavor of these chicken pot pies is really deep and delightful and I took the advice of a lot of the posters on epicurious and doubled up on the spices. I also opted to use puff pastry as I had some in the freezer and this seemed like as good of a use as any. These turned out so well that I made then twice in one month.
As with any topping application of puff pastry, I’ve learned it give it a few minutes head start on a baking sheet, then flip it over and top it on whatever it’s a lid for. You only need to bite through uncooked, doughy puff pastry once before you develop a workaround.
This is like a really fragrant, tasty tagine topped with puffy, golden dough. How could it not be delicious?
Moroccan Chicken Pot Pies
Recipe adapted from Bon Appétit magazine — makes four individual pie or one large one.
1 lb skinless boneless chicken breast halves, cut into 1-inch cubes
2 tsp smoked paprika
2 tsp ground cumin
1/2 tsp ground cinnamon
3 tbsp butter
1 large onion, diced (I used a red onion)
2-3 cloves garlic, minced
1 red bell pepper, . . . → Read More: Perfect for Fall: Moroccan Chicken Pot Pies
As I’m starting to plan another epic Southwest road trip for next Spring, I thought I’d take the time to do a post and an overview of last Spring’s trip. I can’t believe I never did a recap, but then a lot of bad crap happened after we got back and I think I just sort of lost track of many things that I meant to do. Summer 2011 – The Summer Where a lot of Stuff Really Sucked…*
Anyway, we had a super, wonderful time on our journey and here’s where we stayed, what we did and what we ate. I’m kind of surprised I didn’t take more pictures of food.
This HUGE post took more than a week to put together, so I hope you all enjoy it!
Stop #1: Pendleton, OR
We stayed at the Oxford Suites (the only “chain hotel” we stayed in the whole trip). We’d stayed at one in Spokane, WA a couple of years ago that was nice, so I was expecting that here. Um, not really. It was okay. The hot breakfast bar in the AM was kind of sad. The Spokane one was much . . . → Read More: The Great Southwest Roadtrip of 2011
This week’s French Fridays with Dorie is the beloved French onion and olive pizza-like tart. This week actually worked out really well for me, even though I did not really follow the recipe as directed, but that I got to use up a bunch of leftover refrigerator items that I wasn’t sure how I was going to be able to use up. Hooray!
1. Instead of making the crust, I used about 12 sheets of phyllo dough, from a defrosted package that had been in the fridge for a few days. Perfect! I really had no idea what I was going to do with that before I had to toss it. I brushed the sheets lightly with olive oil in between the layers.
2. I didn’t have Nicoise olives but I did have a can of really good Spanish black olives. I couldn’t really justify going out and buying new olives when I had some that would would work perfectly well (although not super authentic).
3. I had a small amount of sheep’s milk feta left from a package I opened a few days prior. Yeah, I know I broke every pissaladiere rule, but I crumbled it on top. . . . → Read More: FFwD: Pissaladiere
Wow, these are so good. In fact, I think they are my most favorite muffins that I have ever made. Seriously. And, I made them quite a bit healthier than the original. That recipe had 12 tablespoons of melted butter, which is kind of insane, imho. I used 4 tablespoons instead, subbing in some low-fat yogurt for the rest. I also added some whole wheat flour and some flaxseed meal. You wouldn’t even know they were kind of healthy if I wasn’t telling you. So go ahead and make some and be amazed! They are super moist and very buttery tasting.
If you don’t have any ground flaxseed meal, you can just use 2/3 cup of whole wheat flour. But you really should get some — it’s very good for you and pretty easy to incorporate into baked goods. Okay, so go make some…I’ll wait.
(I Can’t Believe They’re Kind of Healthy Muffins): Banana Nut Muffins
Recipe adapted (quite a bit) from one by Tyler Florence
1-1/3 cup AP flour
2 Tbsp ground Flaxseed Meal + enough Whole Wheat Flour to make 2/3 Cup
1-1/2 tsp Baking Soda
1/2 tsp Kosher Salt
1/2 tsp ground Cinnamon
1/4 tsp ground Ginger
3 super ripe . . . → Read More: I Can’t Believe They’re Kind of Healthy Muffins!