Anniversary and a Funeral

October 31, 2011 by
Sorry for the lapse in posts last week, but we’ve had quite the couple of weeks around here.
The night before our 10th wedding anniversary my grandmother passed away.
So we cancelled our plans for a relaxing picnic and opted instead for me to go with my mom to the funeral home for arrangements.  It reminded me of what a great guy I married.
He didn’t hesitate in cancelling our plans and watching our girls so I could be of support to my mom.
Then came the funeral.  And while it was emotional, I knew she had lived a very full and vibrant life.
She had planted many a whoopie cushion under a guest, hidden many a cotton ball in biscuit dough.
Frosted many maple bars (her specialty), cooked countless holiday meals, and crocheted more doilies than could possibly be counted in her 97 years.
As family gathered at her home after her funeral, I realized that maybe the reason I love old farm houses so much is because of her, of that place. 
Filed Under: Ramblings

Spider Whoopie Pies

October 25, 2011 by
These are a great kid’s project for Halloween, especially since even the cookies are super simple to make.  My kids thought these were more fun than scary, and while I loved the jointed legs, the “hairy” legs were pretty fun too.
Make sure you don’t do too sharp of an angle on the leg joints, or it will be a little tricky to place the other cookie on top without having a big gap.
DEVIL’S FOOD COOKIES
1 pkg devil’s food cake mix
1/2 cup butter, room temperature
1 tsp vanilla extract
2 eggs
1 cup chocolate chips, optional
Mix everything but chocolate chips together in a large bowl using a hand mixer (or stand mixer) on medium speed until well blended.
Stir in chocolate chips if using.
Line baking sheets with silicone mats or parchment paper and drop dough by tablespoonfulls onto sheets.  Bake at 350 degrees for 10-12 minutes.
To make spiders:
Chocolate frosting (I use my easy recipe)
Pretzel sticks
melted chocolate or almond bark
Chocolate jimmy sprinkles
candies for eyes, like M & M’s, mini M & M’s, or something else suitable
To make hairy legs dip 3/4 of the pretzel sticks in melted chocolate and sprinkle with jimmys.
Lay on wax paper to set.  Make 8 for each spider.
For jointed legs break pretzel sticks in half and dip each piece completely in chocolate.  Lay on wax paper to set, butting up 2 pieces together for each leg.
Frost half the cookies with frosting, lay out legs and top with another cookie.
Dot back of candies with frosting or melted chocolate and place on top cookie.
Print
Spider Whoopie Pies

Ingredients

    For Devil's Food Cookies:
  • 1 pkg devil's food cake mix
  • 1/2 cup butter, room temperature
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 cup chocolate chips, optional
    • To make spiders:
  • Chocolate frosting (I use my easy recipe)
  • Pretzel sticks
  • melted chocolate or almond bark
  • Chocolate jimmy sprinkles
  • candies for eyes, like M & M's, mini M & M's, or something else suitable

Instructions

To make cookies:

Mix everything but chocolate chips together in a large bowl using a hand mixer (or stand mixer) on medium speed until well blended.

Stir in chocolate chips if using.

Line baking sheets with silicone mats or parchment paper and drop dough by tablespoonfuls onto sheets. Bake at 350 degrees for 10-12 minutes.

To make spiders:

To make hairy legs dip 3/4 of the pretzel sticks in melted chocolate and sprinkle with jimmys.

Lay on wax paper to set. Make 8 for each spider.

For jointed legs break pretzel sticks in half and dip each piece completely in chocolate. Lay on wax paper to set, butting up 2 pieces together for each leg.

Frost half the cookies with frosting, lay out legs and top with another cookie.

Dot back of candies with frosting or melted chocolate and place on top cookie.

https://mystainedapron.com/spider-whoopie-pies/
Filed Under: Cookies, Halloween / Fall

Pumpkin Snickerdoodles

October 21, 2011 by
 
I love snickerdoodles.  They remind me of being 6, helping my mom in the kitchen, and licking the beaters.  I mean, what kid doesn’t like helping roll balls of cookie dough in sugar?  I haven’t met a one.  And now it’s even more fun to make them with my girls. 
These are a yummy variation, and the pumpkin flavor isn’t so strong that kids that don’t even like pumpkin would be deterred.  The spiced sugar coating goes perfect with the pumpkin. 
You aren’t sick of pumpkin recipes… are you? : )
 
PUMPKIN SNICKERDOODLES
 
3 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup unsalted butter, softened
1 cup sugar
1/2 cup brown sugar
3/4 cup pumpkin puree
1 egg
2 tsp vanilla
 
For the sugar coating:
1/2 cup sugar
1 tsp cinnamon
1/2 tsp ginger
dash nutmeg
dash allspice
 
Whisk together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
In another bowl, or in the bowl of a mixer, beat the butter and sugars on medium-high speed for a couple minutes, until light and fluffy.
Add in the pumpkin, egg, and vanilla until combined well.
Add dry ingredients while mixing on low.
Cover and chill dough for at least an hour.
Mix together sugar coating mixture in a small bowl.
Drop scoops of dough (about the size of a heaping tablespoon) into sugar coating and roll to coat, forming balls.  Place on baking sheets lined with parchment paper or silicone mats.
Dip the bottom of a glass in some water, then the spice mixture, and slightly flatten cookies.
Bake at 350 degrees for about 10-12 minutes, until just set.
Cool on baking sheets for about 5 minutes before moving to a wire rack to finish cooling.
 
Recipe source: slightly adapted from annie’s eats
 
 
Filed Under: Cookies, Pumpkin

PUMPKIN GNOCCHI WITH MUSHROOM CREAM SAUCE

October 20, 2011 by
 
When I saw this recipe I knew I had to make it.  I love making gnocchi, and pumpkin gnocchi was too intriguing to pass on.   I’ve included some step by step pictures so hopefully no one feels intimidated if they haven’t made it before.  Gnocchi really is incredibly quick and easy to make, easy enough so that kids can even help as well. 
The pumpkin flavor in these aren’t overwhelming, but just right to me.  We loved the combination with the mushrooms in the sauce and fresh chives.  Although, next time I think I’ll leave off the chives and instead add some thyme to the mushrooms when they’re cooking. 
 Happy Fall! : )
 
PUMPKIN GNOCCHI WITH MUSHROOM CREAM SAUCE
 
FOR THE GNOCCHI:
15 oz pumpkin puree
2 1/2 cups flour (plus more if needed)
1 T salt
1 tsp freshly ground nutmeg
1 cup freshly grated Parmesan
 
FOR THE SAUCE:
2 T unsalted butter
2 shallots, finely chopped
8 oz mushrooms, sliced
1 cup chicken stock
1 cup heavy cream
1/2 cup grated Parmesan
salt and pepper to taste
2 T fresh chives, chopped
 
Make the gnocchi: In a large shallow bowl mix the flour, salt, and nutmeg.
Make a well in the center and add the pumpkin and Parmesan to well. 
 Using a fork to stir, start incorporating the flour to the pumpkin and cheese.
 Mix until dough gathers, then knead until smooth, about 3-5 minutes.  Add extra flour if needed.
Dough should be very soft and moist, but not too sticky, or too dry.
 Divide dough into 6 pieces. On a lightly foured counter, roll each piece into a rope about 3/4 inch thick. 
 Cut into half inch pieces and set out on lightly floured tray and cover with a tea towel.
(TO FREEZE: At this point you can lay single layer on a baking sheet or tray in the freezer and after frozen, about an hour or two, put all together in a zip lock in the freezer. Boil straight from freezer.)
 
Bring a medium to large pot of salted water to a boil and add a couple hand fulls of gnocchi at a time. Boil for about 4 minutes.  Drain.
 
Make the sauce: (I like to make this while I’m waiting for the water to boil for the gnocchi, so it has time to thicken).  Melt the butter in a large skillet over medium high heat.
Add the mushrooms and shallots, saute for a few minutes.
Add chicken stock, cream, and Parmesan.  Let cook until thickened.  Toss with gnocchi and top with chives. 

Recipe Source: Gnocchi adapted from Martha Stewart, sauce by My Stained Apron
 
Filed Under: Freezer, Pasta, Pumpkin, Sauces / Condiments Tagged With: , , ,

Pumpkin Spice Syrup

October 19, 2011 by
 
When I saw this recipe I knew I had to try it.  While it is meant for coffee, we don’t drink coffee.
But I wasn’t about to let that stop me!  We love it in apple cider, hot or cold, and hot chocolate especially.  What are you going to try it in?
 
PUMPKIN SPICE SYRUP
 
1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks
1 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
3 T pumpkin puree
 
In a medium saucepan combine the water and sugar.  Heat over medium high heat until sugar is dissolved.
Add remaining ingredients and whisk to combine.
Cook for about 5 minutes over medium heat, stirring often.  (Just don’t let it boil).
Let cool then strain through cheesecloth or a fine mesh strainer.  Store in the refrigerator.
 
Add 1-2 tablespoons to hot cocoa, apple cider, hot cider, milkshakes, anything!
 
Recipe source: Annie’s Eats
 
Filed Under: Drinks, Pumpkin

Pumpkin Pie Milkshake

October 18, 2011 by
 
Yet another pumpkin recipe! I haven’t even gotten through half my stack of recipes and scribbled ideas for pumpkin uses, but I’m having lots of fun getting through it. : )
Pumpkin is one of my hubby’s favorite foods so he makes a great test subject.  We really loved the fall flavors of this shake, and while we don’t usually have many milkshakes in the fall and winter in particular, these were a very fun fall treat.  In fact, I think we’ll be making these again soon and trying them with a little extra pumpkin puree and maybe a drizzle of caramel sauce.
 
PUMPKIN PIE MILKSHAKE
1/3 cup pumpkin puree
1/4 cup milk
1 tsp vanilla
1/2 tsp cinnamon
pinch ground cloves
pinch ground nutmeg
2 T brown sugar
2 cups vanilla ice cream
1 graham cracker, crushed
 

Combine everything but graham cracker in a blender until smooth.

(Add more milk to desired consistency and thickness)
Pour in glasses and top with crushed graham cracker.

 

Recipe source: very slightly adapted from our best bites
 
 
 
 
Filed Under: Drinks, Ice cream, Pumpkin

Pumpkin Whoopie Pies

October 17, 2011 by
 
What is it about homemade whoopie pies?   I love all the variations and flavors they can take on, and these were a perfect pumpkin fix.  They have a great spicy flavor, balanced with the milk cream cheese filling.  In Martha’s original recipe it states it makes a dozen whoopie pies (or 2 dozen cakes before assembling), I thought little miniature ones would be fun, and it turned out to make quite a bit!
But they whip up so easy, I think I’ll be making these for potlucks and parties, so the larger amount will come in handy.  Stay tuned for lots more pumpkin recipes every day this week!
 
PUMPKIN WHOOPIE PIES
Makes 4 1/2 dozen miniature whoopie pies (about 9 dozen cakes)
 
Whoopie cakes:
3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 T ground cinnamon
1 T ground ginger
1 T ground cloves
2 cups packed brown sugar
1 cup vegetable oil
3 cups pumpkin puree
2 eggs
1 tsp vanilla
 
Cream Cheese Filling:
4 T unsalted butter, at room temperature
4 oz cream cheese
3 1/2 cups powdered sugar
1 tsp vanilla
1-2 T milk
 
Whisk together the flour, salt, baking powder, baking soda, and spices in a large bowl.
In another large bowl, whisk together brown sugar and oil until well combined.
Whisk in pumpkin until combined.
Add eggs and vanilla, mixing well.
Add flour mixture and stir in well.
Drop by heaping tablespoonfulls onto baking sheets lined with parchment or silicone mats.
Bake at 350 degrees for about 8 minutes.  Let cool before removing from pan.
(OR make large whoopies using a large scoop or ice cream scoop to measure them. Bake for about 15 minutes or until a toothpick inserted in their centers comes out clean.)
 
Make filling:
Cream butter and sugar together until smooth.  Add in powdered sugar until combined.
Add vanilla and start with 1 T milk.  Mix for about 3-5 minutes until creamy.  Add more milk if needed to make spreadable.
 
Assembling:
Spread half the whoopie cakes with filling, top with other halves.
 
Recipe slightly adapted from Martha Stewart
 
 
 
Filed Under: Cookies, Pumpkin

Homemade Pumpkin Puree

October 14, 2011 by
I’ve been going a little nuts experimenting with pumpkin recipes around here lately.
It started innocently enough, with our all time favorite pumpkin bars, and then it got a little crazy from there. : )  So I hereby declare next week….
PUMPKIN PALOOZA!
I know, i know, you can’t stand the excitement can you? : )  I thought so.
I’ll be sharing all sorts of pumpkin recipes with you all week long next week, so make sure to check back!  But for today, I wanted to share the base with you.  Now, you could just go out and buy cans of pumpkin puree, but I much prefer homemade if I have the option.  I stocked up my freezer with it and I know it will save me quite a bit of money going that route.  I bought my pumpkins for 19 cents a pound, and about 2 lbs. will make one container.  I don’t recall the last time I saw a can of pumpkin for 38 cents, do you?
 
My mom canned a lot when I was a kid, pumpkin included.  I’ll never forget one year the pumpkins from our garden covered our entire porch.  I was about 10 and my mom announced in a cheery voice after breakfast “It’s time to can the pumpkin today!”  “Who’s going to help?”
It was like someone had just announced there was a gas leak.  All of a sudden my 4 older siblings were flying out the door, citing something or other they HAD to go do.
I was left staring at my mom.  (Okay, I may have been too busy reading my book at the breakfast table to respond quickly). 
 
And so it was me. And my mom.  And the pumpkins.  Soooo many pumpkins.
Do you know how sticky pumpkin is?   It wasn’t pretty people, trust me.
But I survived, and here I am making pumpkin puree myself. Voluntarily even. : )
More recent canning guidelines have shown that pumpkin puree cannot be safely canned at home, so I suggest freezing it in 15 oz. amounts (about 1 3/4 cups) so you can easily swap them out for the canned option without having to measure out.
Make sure you start with sugar pumpkins, not carving pumpkins.  They are less stringy and sweeter.
 
PUMPKIN PUREE
Sugar pumpkins
1 T vegetable oil per pumpkin
 
Quarter pumpkins and scoop out the seeds and pulp. (See below how to treat the seeds).
Rub the insides with a little oil.  Place on baking sheets and bake at 350 degrees until soft, about 1 hour. (This will depend on your size, but you want them thoroughly cooked to get a nice smooth puree.  Let cool slightly. 
 Remove outer peel and puree in a food processor or blender, working in batches. (You could also use a food mill, but I don’t have one of those so I don’t).
You can add water if it’s too dry, but I have never needed to do that.  I would suggest you might need to work in smaller batches if you aren’t getting a smooth puree.
I package mine in 1 3/4 cup amounts in pint freezer containers.  These are equal to a 15 ounce can.
About 2 lbs. of pumpkin raw will make one of these finished containers.
 PUMPKIN SEEDS
Remove the majority of pulp (If you have kids, put them to work)  : )
Throw seeds in a large bowl with water.  Swish gently then let sit for 15 minutes.
The remaining pulp should sink and the seeds float.
Gently scoop the seeds off the top without disturbing the pulp and give a final rinse in a colander.
Lay out on tea towels and pat dry before using.
I roast mine: Toss with a drizzle of olive oil, spread in a single layer on a large baking sheet and sprinkle with kosher or sea salt. Bake at 375 degrees for about 25 to 30 minutes, or until golden and crispy.
Filed Under: Freezer, Pumpkin

Spaghetti Squash

October 12, 2011 by
 
This is one of my favorite side dishes in the fall.  I’ve made it many, many times and it never fails to please.
I usually serve it with a sauce, mostly my easy alfredo. (Or one of it’s variations).
But it goes great with a red sauce as well, we pretty much just treat it as a pasta substitute.
 
SPAGHETTI SQUASH
Cut squash in half lengthwise, scoop our seeds and pulp.
Rub inside squash with a drizzle of olive oil and sprinkle with salt and pepper.
Place cut side down on baking sheet or a glass 9 by 13 inch pan.
Bake at 400 degrees for about 45 minutes, or until you can easily scoop out squash from the shell.
Fluff squash with a fork and serve hot.

Filed Under: Side Dishes Tagged With: ,

Baby Bok Choy and Beef Stir Fry

October 10, 2011 by
I made this using an electric skillet when our kitchen was out of commission during it’s remodel.  I was desperate to cook a halfway decent meal and threw it together with things in my fridge on my makeshift “kitchen” (a card table with an electric skillet).  Funny thing is, it turned out being one of our favorite stir-fry dishes!  My hubby isn’t a huge stir fry fan, but he loved this one.
BABY BOK CHOY AND BEEF STIR FRY
1 1/2 lbs steak, thinly sliced (I used top round, also labeled london broil)
1/2 cup soy sauce
1 T sesame oil
1/4 tsp black pepper
1 tsp ginger
1 tsp garlic powder
1/2 cup cornstarch
1 egg white, beaten
oil for frying
1 onion, sliced
3 baby bok choy, quartered lengthwise
1/4 cup peanuts
3 green onions, sliced
2 T sesame seeds
Combine soy, sesame oil, pepper, ginger, and garlic in a medium bowl.
Add meat, cover, and marinate for at least 30 minutes.
Heat a small amount of oil in a pan, enough to coat the bottom.
Dip steak slices in cornstarch, then egg white, then fry in oil.
Don’t crowd the pan, do a second batch if needed.
Remove from pan, then saute the onion, bok choy, and peanuts.
Cook until softened, then add back beef.
At end of cooking add green onions and sesame seeds.
Print
Baby Bok Choy and Beef Stir Fry

Ingredients

  • 1 1/2 lbs steak, thinly sliced (I used top round, also labeled london broil)
  • 1/2 cup soy sauce
  • 1 T sesame oil
  • 1/4 tsp black pepper
  • 1 tsp ginger
  • 1 tsp garlic powder
  • 1/2 cup cornstarch
  • 1 egg white, beaten
  • oil for frying
  • 1 onion, sliced
  • 3 baby bok choy, quartered lengthwise
  • 1/4 cup peanuts
  • 3 green onions, sliced
  • 2 T sesame seeds

Instructions

Combine soy, sesame oil, pepper, ginger, and garlic in a medium bowl.

Add meat, cover, and marinate for at least 30 minutes.

Heat a small amount of oil in a pan, enough to coat the bottom.

Dip steak slices in cornstarch, then egg white, then fry in oil.

Don't crowd the pan, do a second batch if needed.

Remove from pan, then saute the onion, bok choy, and peanuts.

Cook until softened, then add back beef.

At end of cooking add green onions and sesame seeds.

https://mystainedapron.com/baby-bok-choy-and-beef-stir-fry/



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Filed Under: Asian, Beef