Monthly Archive for November, 2010

Thanksgiving Prep

Published on November 24, 2010 in Holiday. 1 Comment

And so it begins……

Soon to be mashed potatoes

Stuffing starts here

Yes, it does exist

Herbs for flavor

One of two turkeys

Butternut squash soup for starters

….and I’m not cooking any of it.  My job this weekend is to stir, chop, sweep, clean, pour the wine and entertain the 20 guests :) .  I’m on it!

Happy (almost) Thanksgiving! Wishing you all hugs and second helpings!

-Christina

Roasted Carrots with Garlic & Thyme

Published on November 18, 2010 in Side Dish and Vegetarian. 0 Comments

As the cold weather billows through Boston this week, warm roasted veggies really hit the spot.  I’m not a big fan of raw carrots.  I can do them grated in Asian-style dishes or maybe a couple baby carrots dipped (generously) in a creamy dip, but raw hunks just hanging around in my salad…no thanks.  Roasted carrots however, are a whole other story :) .  Crank the oven to 450 and you get tender, flavorful, orange goodness.  Roasting also helps the main ingredient take on the spices and aromatics you add to the mix.  These Roasted Carrots with Garlic & Thyme are incredibly easy and may just be your new Thanksgiving tradition.  Enjoy!

Ingredients:

  • 5 med – large carrots
  • 1 tablespoon dried thyme
  • 1/2 tablespoon olive oil
  • 2 whole garlic cloves, skin on
  • S&P

Directions:

  1. Preheat the oven to 450 degrees.
  2. Peel carrots and cut into 4-5 inch chunks (some may need to be halved – it’s important that all of the carrots are roughly the same size so they’ll cook for the same amount of time).
  3. In a medium bowl combine carrots, olive oil, thyme, garlic cloves and S&P.  Mix to coat.
  4. Place Carrots and garlic on a baking sheet and roast for 15-20 minutes until the carrots are tender and fragrant.
  5. Peel the garlic cloves to reveal soft (spreadable!) roasted garlic.  Serve carrots and garlic warm.

Bon appetit!

-Christina


Horseradish Mustard Roasted Potatoes

Published on November 9, 2010 in Side Dish and Vegetarian. 3 Comments

Potatoes can be so versatile and easy to prepare; bake ‘em, roast ‘em, saute or fry.  I recently picked up a bottle of French’s Horseradish Mustard (two ingredients I cannot resist) and created a marinade/coating for some mini yukon golds.  Roasting provided the perfect avenue for taste and texture, producing a great potato with a subtle kick.  Three main ingredients is all you need, making this an excellent side dish for last minute company, an exciting brunch or a stress-free potato alternative to Thanksgiving mashed.  Enjoy!

Ingredients:

*Increase measurements based on # of people
  • 12 small yukon gold potatoes, quartered
  • 1 tablespoon olive oil
  • 3 tablespoons horseradish mustard
  • S&P – go grainy on this, freshly ground black pepper and kosher salt

Directions:

  1. Preheat the oven to 450 degrees.  Spray a baking sheet with non-stick cooking spray.
  2. In a medium bowl combine the potatoes, olive oil and horseradish mustard.  Mix to coat.
  3. Spread the potatoes on the baking sheet and bake for 15-20 minutes.
  4. Serve warm and enjoy!

Bon appetit!

-Christina

Pumpkin Pancakes

Published on November 5, 2010 in Breakfast. 2 Comments

TGIF!  You made it :) .  A busy week deserves a special breakfast, don’t ya think?  Last weekend when I was spending some R&R time in the ‘burbs, I whipped up pumpkin pancakes for a fall treat.  Made with Bisquick, these cakes are light and fluffy with the perfect thickness.  Oh, and did I mention they’re easy???  If you’ve ever made regular pancakes you could and absolutely should make these :) .  So go ahead, pour yourself some life blood coffee and dig in – you deserve it.  Enjoy!

Pumpkin Pancakes

Original recipe from Lauren’s Kitchen

Ingredients:

  • 2 cups Bisquick
  • 2 eggs
  • 1 1/4 cups milk
  • 3/4 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon pumpkin pie spice

Directions:

  1. Preheat large skillet over medium heat.
  2. Mix all ingredients together until well-combined.
  3. Spray the skillet with non-stick cooking spray or melt butter.
  4. Using a 1/4 cup measuring cup, drop batter onto skillet.  Cook until the edges start firming up a little and you get some bubbles.  Flip, and cook for another 2 minutes or so.
  5. Serve warm w/ maple syrup & enjoy!
Bon appetit!
-Christina

Pumpkin Cookies with Chocolate & Cinnamon Chips

Published on November 3, 2010 in Dessert. 0 Comments

Day three of the pumpkin extravaganza.  Pumpkin cookies….with chocolate chips….and cinnamon chips.  Fall Heaven :) .  Again, I made these with moments to spare before heading up for my college‘s Homecoming Weekend (re: they’re easy).  Did I really need to rush to make these at 8 a.m. before a day of tailgating?  Yes, I love my friends and who am I to deprive them of pumpkin ;) .


What I love about this recipe is that the cookies come out more like cookies.  Most pumpkin ‘cookie’ recipes turn out more like mini cakes, fluffy and soft.  While delicious, sometimes you want a firmer texture.  I think in the end these were dubbed, “Cookie Scones” – I’ll take it :) .  Quick and easy, with a nice addition of cinnamon chips, these pumpkin cookies are perfect for your next Fall potluck.

Did you like yesterday’s tip?  I’m hoping to incorporate a few tips & tricks that will be helpful for every level of home cook.  I just added a contact page, so feel free to drop me a line if you have suggestions!

Pumpkin Cookies with Chocolate & Cinnamon Chips

Original recipe from Erin Cooks

Ingredients:

  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 1 cup canned pumpkin puree
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 package (6 ounces) mini semisweet chocolate chips
  • 1 cup mini cinnamon chips

Directions:

  1. Preheat the oven to 350 degrees.  Line 2 baking sheets with parchment paper (I used my new Silpat – love! ).
  2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
  3. In a separate large bowl, combine the butter, sugar, pumpkin, egg and vanilla with a hand mixer on medium speed.
  4. Slowly add the dry ingredients to the large bowl, consistently mixing.
  5. With a spatula or large wooden spoon, stir in the the cinnamon and chocolate chips.
  6. Using a cereal spoon (or cookie scoop) drop the dough 1 inch apart on the baking sheet.
  7. Bake the cookies one sheet at a time for 15 minutes or until lightly browned.  Let the cookies cool on the sheets for two minutes. Transfer to wire racks to cool completely.

Bon appetit!

Homecoming :)

-Christina

Tips & Tricks: Freezing Leftover Ingredients

Published on November 2, 2010 in Tips & Tricks. 0 Comments

Why is it that so many ingredients where you only need a tablespoon or 2/3 cup come in a can with double the amount?  We all know you’re not supposed to put an open can back in the fridge (thanks grandma), so what are you to do?  Lucky, some product companies have caught on; Amore makes tomato paste in a tube and you can find various brands of chicken stock in a resealable carton at any grocery store.  Pumpkin however, has yet to be “de-can-ified.”  In any case where I have leftover pumpkin, I turn to Ziploc :) .  Spoon the leftovers into a freezer bag and store.  Defrosted pumpkin can be added to recipes for baked goods, smoothies or soups.  Note: this trick is perfect for many other miscellaneous canned items you may have lying around.

Hope this helps!

-Christina

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Published on November 1, 2010 in Dessert. 1 Comment

Whoopie pies!  Next to cupcakes, these just might be my favorite dessert.  I mean, how can you beat decadent frosting smooshed between two lovely cakes??  And pumpkin whoopee pies to beat?  I love fall :) .

I’ve been wanting to try these for a while and nabbed this recipe from Our Best Bites (who originally found it in Baked: New Frontiers in Baking - isn’t sharing delicious?)  While there are a few steps, the whole process is really quite easy.  Just make sure to give yourself enough time if you’re making mini pies (even if that means waking up at 6 a.m. the day of :) ).  Enjoy!

Ingredients:

Cakes

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1 cup vegetable oil
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 3 cups pumpkin puree
  • 1 teaspoon vanilla
  • 2 eggs

Cream Cheese Filling

  • 1 stick butter, room temperature
  • 1 8-oz. package cream cheese
  • 3 cups confectioners sugar
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla

Directions:

To make the cakes

  1. Preheat the oven to 350 degrees.  Line baking sheets with parchment paper, a Silpat or lightly grease with butter.
  2. In a medium bowl, sift together the flour, salt, baking soda, backing powder, cinnamon, nutmeg and ginger.
  3. In a separate large bowl, beat together the vegetable oil, brown sugar and white sugar.  
  4. Beat in the eggs and pumpkin puree.
  5. Slowly add in the dry ingredients, a little at a time, until well incorporated.
  6. Using a 1/2 inch scoop/spoon for mini cakes or a 1 inch scoop/spoon for larger cakes, spoon the batter 1 inch apart on the baking sheet.  If you’re making mini whoopie pies you’ll need to bake off a few more sheets. 
  7. Bake for 12-15 minutes, until a toothpick comes out clean.  Let the cakes set for 5 minutes on the sheet pan before transferring to a cooling rack.

To make the filling

  1. In a large bowl, beat the butter on high for 1-2 minutes.  Add the cream cheese and beat until smooth. 
  2. Beat in the powdered sugar, a little at a time, vanilla and maple syrup. 
  3. Transfer filling to a plastic Ziploc bag (snip the tip) or a pastry bag.

To assemble

  1. Turn half of the cakes over, flat side up, and pipe a thick swirl of filling. 
  2. Top with another cake half.

Bon appetit!

-Christina