Apple-Cinnamon Butternut Squash Soup: A perfect dish for these brisk autumn nights!

During my hunt for healthy, yet hearty, foods that would also expand my taste palate, I came across a few tasty looking recipes for butternut squash soup. I narrowed it down to one on the sweeter side, provided by Pillsbury. I followed the recipe as closely as possible--since my two "medium" squashes produced a little more than 8 cups of flesh, I upped the apple quantity a little as well. It's delicious! And my boyfriend is already on his third helping. Yes, THIRD.

Apple-Cinnamon Butternut Squash Soup

source: Pillsbury.com

Ingredients 

8 cups cubed seeded peeled butternut squash (2 medium)*
1 large apple, peeled, chopped
1 large onion, cut into 1-inch pieces
2 tablespoons packed brown sugar
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/8 teaspoon pepper
3 cups (Fat Free & Low Sodium) chicken broth
3/4 (1%) cup milk
1 container (6 oz) Greek Fat Free plain yogurt
2 tablespoons chopped fresh chives

1. In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add broth. Cover; heat to boiling over medium-high heat. Reduce heat; simmer about 20 minutes or until squash is tender.

1. In blender or food processor, place one-third of mixture. Cover; blend until smooth. Repeat twice to use up remaining soup. Return to Dutch oven, stir in milk and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle into bowls; sprinkle with chives.

Expert Tips: When selecting butternut squash, look for those that have hard, tough rinds and are heavy for their size. Peeling the squash will be easier if you first microwave it on High for 3 minutes.Purchase already peeled and cut-up squash if available at your grocery store. If you’re cutting it yourself, a good, swivel-headed vegetable peeler is the tool of choice to make quick work of peeling the squash.

My nutritional info is quite different from the website, perhaps because my batch was slightly larger.

Serving: 1 cup Calories per serving: 106 Total Fat: .03g Cholesterol: 2mg Sodium: 299mg Potassium: 495mg Total Carbs: 25g Fiber: 3.5g Sugars: 10.3g Protein: 3.7g

Vitamin A: 265% Vitamin C: 50% Calcium: 11% Iron: 5.5%

*If you live near a Trader Joe's, check it out for squash. It's the cheapest and best quality squash in the area! (Including a local orchard. I love supporting them, but the price was way too high in comparison this time.)

Make Me Something Sundays: Ultimate Chocolate Layered Reeses Cake

My boyfriend sent this to me after he "stumbled" it a little while back.  He told me that he wanted me to make this for his birthday, (which was this past week.)  I'm still working on my cake technique but it still turned out pretty good!  I used 8'' pans, which was all we had, but I highly suggest using something wider.  This recipe makes a very rich, chocolatey cake that is almost difficult to eat!  (But still tasty ;)

The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake

1 box Pillsbury Devils Food Cake Mix

4 large eggs

1/2 Cup canola oil

1/2 Cup water

8 oz sour cream

1 small box instant chocolate pudding mix

1 bag mini or regular chocolate chips

_____________________

4 8oz packages softened cream cheese

2 sticks softened butter

16 oz bag powdered sugar (most of it)

_____________________

1 Cup melted creamy peanut butter

1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips.  Beat until well combined, about 1 1/2 minutes.  Will be thick.  Pour evenly into 2 well greased 9 inch cake pans.  Bake for 30-35 minutes or until toothpick comes out clean from center of cakes.  Let cool completely.

2.  To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth.  Slowly beat in powdered sugar until a good spreading consistency forms.  I used almost the entire bag of powdered sugar.  Refrigerate for a good hour before frosting.

3.  Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers.  Place one layer onto a cake stand and drizzle melted peanut butter over top.  Next spread a generous amount of cream cheese frosting over that.  Place another cake layer on top and repeat peanut butter and frosting until top layer is placed.  Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis.  I froze the cake until ready for serving.  It stays nice and cold which makes it MUCH easier to cut into slices.  Enjoy!!

(Left: Recipe's picture, Right: My picture (half eaten))

 

Make Me Something Sundays: Turkey Enchiladas Plus

While I specialize in baked goods (mainly because my cooking is less than great...) I found this recipe in the paper recently.  It's great for after the holidays when you have a bunch of leftovers sitting around and no clue what to do with them!

Found in the Philadelphia Inquirer, from The New Thanksgiving Table by Diane Morgan.

Turkey Enchiladas with Creamy Tomatillo Sauce

Makes 4 servings

2 cups shredded roast turkey

2 green onions, including tender green tops, thinly sliced

3 tablespoons cream cheese, at room temp.

1 1/3 cups shredded Monterey Jack cheese

2 cans (7 oz each) salsa verde, or 1 can (13 oz) tomatillos, drained

2 tablespoons canned chopped green chiles, drained

1/2 cup fresh cilantro leaves

2/3 cup heavy cream

1/4 cup canola oil

8 corn tortillas

1. Preheat oven to 350 F.  In a medium bowl, combine the turkey, green onions, cream cheese, and 1 cup of jack cheese and stir to mix thoroughly.  Set aside.
2. In a blender or food processor, combine the salsa verde, chiles, cilantro, and cream and process until smooth.
3. Heat the oil in a heavy, 6-inch skillet over medium-high heat.  Using tongs, carefully place 1 tortilla at a time in the hot oil and fry for 5 to 10 seconds, just until softened.  Flip the tortilla and soften the other side.  Drain over the skillet, then place on a plate lined with a paper towel.  Place another paper towel on top and press to absorb the oil.  Repeat until all 8 tortillas are softened and drained.
4. Divide the turkey mixture among the tortillas (about 1/2 cup each), mounding it in a line down the center.  Roll tightly and place, seam side down, in a 7-by-11-inch baking pan.  Pour the tomatillo-cream sauce over the enchiladas, and sprinkle the remaining 1/3 cup jack cheese down the center.  Bake for about 20 minutes until heated through and bubbly.  Serve immediately.

Note: The enchiladas can be made up to one day in advance.  Cover and refrigerate.  Remove from the refrigerator 45 minutes before baking.  Plan on 30 to 35 minutes until the casserole is heated through and bubbly.

I absolutely plan on trying these following Christmas dinner.  I'll post the pics and let you know how it goes!

Make Me Something Sundays: Apple Crisp

Here's a delicious recipe I found on allrecipes.com!  The original recipe was called "Nana's Apple Crisp," but, like always, I screwed around with it ;)

Ingredients:

• 6 tart apples - peeled, cored, and sliced *I used 4 large apples, handpicked from Linvilla Orchards!  Use your judgement with the amount, according to how big your apples are and how thick you like your dish.*
• 1/2 cup butter, melted
• 1 cup all-purpose flour
• 1 cup white sugar
• 1 cup quick-cooking oats
• 2 tablespoons ground cinnamon, divided
• 1/4 cup butter, cut into pieces
• Vanilla, Ground Clove, Nutmeg (optional, my additions)

Directions:

• Preheat oven to 350 degrees F (175 degrees C)
• Place apples in a 9x13 inch baking dish.  In a bowl, mix melted butter, flour, sugar, oats, and 1 tablespoon cinnamon to form a crumbly mixture.  (I added a splash of vanilla to this mix.)  Sprinkle over apples.  Dot with remaining 1/4 cup butter, and sprinkle with remaining 1 tablespoon cinnamon (plus clove and nutmeg!)  
• Bake 50 minutes in the preheated oven, until lightly browned and apples are tender.

This recipe is really delicious and nice warm treat for the cold days!  Here are my pictures:

Make Me Something Sundays: Jack-o'-Lantern Tarts *REPOST*

I'm reposting this already to show how easily transformable my Halloween recipes are and because I happen to be using this to make our Thanksgiving Pumpkin Pie!  The recipe is really that good and I've added on Martha's recipe for the Pate Brisee, which is the perfect buttery, flaky pie crust!  (I'm omitting the parts to make the top crust for my pie this week, but they still show in the recipe below.)

This is one of my more holiday-specific recipes than can easily be converted into an anytime treat! I made these for the first time a couple months ago and they turned out absolutely delicious! The recipe is from MarthaStewart.com and the photo is of my own outcome.

INGREDIENTS

Makes 12.

All-purpose flour, for dusting

1 1/2 recipes Pate Brisee (Pie Dough) (see below)

1 fifteen-ounce can solid-pack pumpkin

puree

3 large eggs

1/2 cup honey

1/4 cup packed light-brown sugar

1 cup plus 2 tablespoons heavy cream

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 teaspoon salt

1 large egg yolk

DIRECTIONS

1. On a lightly floured work surface, roll out one disk of

dough to a 1/8-inch thickness. Cut out six 6-inch circles. Fit

pastry in bottoms of six 3 3/4-inch fluted tart tins. Trim

overhanging edges. Place tins on an ungreased baking

sheet, and transfer sheet to refrigerator; chill shells until

firm, about 30 minutes. Repeat with second disk of dough,

lining six more tins.

2. Roll out third disk of dough to an 1/8-inch thickness, and

cut out twelve 3-inch circles. Place circles on a parchment-

lined baking sheet, and transfer to refrigerator. Chill until

very firm, about 30 minutes.

3. Heat oven to 375 degrees. In a large bowl, whisk

together pumpkin puree, eggs, honey, sugar, 1 cup heavy

cream, cinnamon, ginger, cloves, and salt. In a small bowl,

lightly beat together egg yolk and remaining 2 tablespoons

heavy cream. Remove the tart tins from refrigerator, and

brush crusts with egg glaze. Divide filling among shells.

4. Transfer baking sheet to oven, and bake tarts until

edges are golden brown and filling has set, about 30

minutes. Transfer baking sheets to wire racks to cool.

5. Remove chilled pastry circles from refrigerator. Using a

clean utility knife or a sharp paring knife, cut a jack-o-

lantern face into each circle. Chill faces in freezer 15

minutes. Brush faces with remaining egg glaze.

6. Transfer baking sheet to oven, and bake faces until

golden brown, about 12 minutes. Transfer to a wire rack to cool.

7. When pies and faces have cooled, place one face on

each tart.

CRUST

INGREDIENTS 

Makes 1 double-crust or 2 single-crust 9- 

to 10-inch pies. 

2 1/2 cups all-purpose flour 

1 teaspoon salt 

1 teaspoon sugar 

1 cup (2 sticks) unsalted butter, chilled 

and cut into small pieces 

1/4 to 1/2 cup ice water 

DIRECTIONS 

1. In the bowl of a food processor, combine flour, salt, and 

sugar. Add butter, and process until the mixture resembles 

coarse meal, 8 to 10 seconds. 

2. With machine running, add ice water in a slow, steady 

stream through feed tube. Pulse until dough holds together 

without being wet or sticky; be careful not to process more 

than 30 seconds. To test, squeeze a small amount 

together: If it is crumbly, add more ice water, 1 tablespoon 

at a time. 

3. Divide dough into two equal balls. Flatten each ball into 

a disc and wrap in plastic. Transfer to the refrigerator and 

chill at least 1 hour. Dough may be stored, frozen, up to 1 

month. 

I had a ridiculously tough time finding tart tins of the size it calls for, so I used some a little bigger and some a little smaller. They all turned out great!

Let me know if you try this recipe out. Send me pictures, suggestions, etc. and I'll post them!

Make Me Something Sundays: Invisible Pops

I tried making these a couple months ago... I need practice.  However lopsided they came out, though, they still tasted great!  Let me know if you have any suggestions for candy-making!

(Photo credit: MarthaStewart.com)

Ingredients

Makes 1 dozen

• 2 cups sugar
• 2/3 cup light corn syrup
• Assorted candies and seeds, such as red and black licorice whips, candy corn, and pepitas (hulled pumpkin seeds)

Directions

1. Line three baking sheets with Silpat nonstick baking mats or parchment paper. Prepare an ice-water bath; set aside.
2. Bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan, stirring until sugar is dissolved. Don't stir, but occasionally wash down sides of pan with a pastry brush dipped in cold water to prevent crystals from forming; boil until mixture turns golden and registers 300 degrees to 310 degrees (hard-crack stage) on a candy thermometer, 5 to 7 minutes.
3. Immediately set pan into ice-water bath to stop the cooking (syrup will steam vigorously); let sit about 20 seconds. Swirl pan 2 minutes more to cool.
4. Working quickly, pour syrup onto baking sheets, forming circles (3 to 31/2 inches in diameter) and spacing pours about 4 inches apart .
   
   
   
   
   
   
   
   
   
   
   
   
   
   Press in lollipop sticks.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   With your fingertip or a wooden skewer, lightly press candies and seeds into syrup. Let stand until completely hardened and cooled.
   
   
   
   
   
   
   
   
   
   
   
   
   

Make Me Something Sundays: Pumpkin Cupcakes with Maple Cream Cheese Frosting

I found this recipe on another blog (the name escapes me), which was adapted from a recipe they found on Smitten Kitchen by a David Leite.  The recipe yields about 18 regularly sized cupcakes.  Don't be mistaken by the picture as I was... I used both small cupcake molds and large ones and they all came out delicious!  I did take my own pictures but I can't seem to find them... The picture below is from the site I found the recipe on.

Ingredients:

·       1 stick unsalted butter, room temp.

·       1 c. firmly packed dark-brown sugar

·       
1/3 cup granulated sugar

·       
2 cups cake flour

·       
2 teaspoons baking powder

·       
1 teaspoon baking soda

·       
1 teaspoon ground cinnamon


·       1 teaspoon ground ginger


·       1/2 teaspoon ground nutmeg

·       
1/8 teaspoon ground cloves


·       1/2 teaspoon salt

·       
1/4 tsp freshly ground black pepper


·       2 large eggs


·       1/2 cup buttermilk mixed with 1 teaspoon vanilla


·       1 1/4 cups canned solid-pack pumpkin

Frosting


·       Two (8-ounce) packages cream cheese, softened


·       1 stick unsalted butter, room temperature


·       2 cups confectioners’ sugar


·       1/4 cup pure maple syrup

Directions:

1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Make the frosting:
In a stand mixer beat all the ingredients on medium until fluffy.

Now, the recipe doesn't tell you what to sprinkle on top, if anything.  However, I mixed up a combination of white sugar, brown sugar, cinnamon and vanilla.  It came out great, and I received many compliments on that extra crunch!

Make Me Something Sundays: Roasted Pumpkin Seeds

Now that Halloween has come to an end (sniff,) it's time to gut those pumpkins!  One of my favorite snacks is Roasted Pumpkin Seeds.  Here's how to make them:

(Photo credit: Me!)

1. Remove the innards from your pumpkin.  Separate the seeds from the pulp.
2. Place the seeds in a colander to rinse.  Try to remove most of the pumpkin remnants from the seeds.
3. Preheat your oven to 350 degrees F.  (Temp. and time will vary with recipe.)
4. Depending on the recipe, many differ from here.  Some suggest drying your seeds over night, but I find it unnecessary.  Simply take baking sheet and dump the seeds on the center.
5. Add some olive over the seeds.  Stir to coat evenly.
6. Spread the seeds out as much as possible so that they're not heaped in clumps.  Add salt.
7. Pop the seeds in the oven for about 25-30 minutes.  Take out at around 10 minutes to stir.
8. Ta-dah!  Although I can never resist, try to let the seeds completely cool before consuming.

I have found that pumpkin seeds are really tough to screw up, but really easy to spice up!  I haven't really tried messing with the recipe yet.  Usually I'm just too anxious to eat them!

Let me know what YOU do with your seeds.

Make Me Something Sundays: Samhain Sweet Potatoes in a Pumpkin Shell

Another gem from my friend, Madame Defarge!

"When working with pumpkins and gourds , talk to the child(ren) about the things that happen at Samhain. The task of cooking or handicrafting with seasonal items will be forever imbued with the qualities you evoke in these lessons.

Recipes are a dime a dozen and some are just too awful for today's palate but here's a nifty seasonal yummy which kids will love as well as adults. It's decadent and rich and very pumpkiny!"

Samhain Sweet Potatoes in a Pumpkin Shell 

2 quart sized pumpkin
1/3 cup flour
1 cup chopped pecans 
1 cup flaked coconut
1 cup brown sugar 
3 cups cooked mashed sweet potatoes (or canned yams)
1/2 cup brown sugar
1/4 cup milk 
1 teaspoon pumpkin pie spice
1/3 cup melted butter 
2 beaten eggs
1 teaspoon vanilla
1/2 cup mini marshmallows (optional and not to my liking but what the heck)

1. Combine potatoes, sugar, vanilla, coconut, spices, flour and pecans. 
2. Mix well. Cut the top of the pumpkin open and scoop out the seeds and fibre. 
3. Fill the hollowed pumpkin with the potato mixture. 
4. Mix the butter, milk, and eggs together. Sprinkle over the top of the potato mixture. 
5. Place the filled pumpkin in a large baking dish. 
6. Replace the pumpkin top. Bake at 375 degrees (F) for forty-five minutes. (45 min) 
7. Remove the lid and place the mini marshmallows on top (if used). Bake until the marshmallows are melted and turning golden. Allow pumpkin to cool for 10 minutes before serving directly from the shell.

Make Me Something Sundays: Meringue Bones

(Photo credit: Jennifer, The Halloween Girl ;)

I have made these "bones" a few times and it's a pretty easy process. BUT when they tell you to keep them in a DRY place, they mean it! (I tend to forget to put them away because they look so good...)

Ingredients:

• 3 large egg whites
• 1/4 tsp. cream of tartar
• 1/8 tsp/ salt
• 2/3 cup white sugar
• 1/2 tsp/ vanilla

Directions:

1. Preheat oven to 200F.
2. Line cookie sheet with brown paper bag or parchment. **VERY IMPORTANT**
3. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla.
4. Place in pastry bag fitted with a medium plain piping tip. (Cutting a small hole in the corner of a gallon-size freezer bag will also work well!) Pipe 3" bone shapes onto parchment or brown paper bag.
5. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Be sure to store in airtight containers or they will become soggy.

Yield: 4 to 5 dozen small finger-sized bones.

(I originally got this recipe from somewhere online. The site escapes me right now... I have used other recipes in the past. They all usually turn out about the same.)

My Pan de los Muertos!!

Rise! RISE!!

Tried making it look like the picture...

Fresh out of the oven! It's huge!!

With the orange glaze.

Ta dah!

Make Me Something Sundays: Pan de los Muertos

Today's recipe comes from a very good friend of mine, who also happens to be an extreme Halloween-ist!

"A page taken directly from my southern California roots when the Hispanic communities celebrated the DAY OF THE DEAD ; a time to remember family members who have passed on. One of the most important Mexican holidays, DIA DE LAS MUERTOS usually begins with a candlelight procession to the cemetery, a picnic on the grave, and the decoration of an alter to the departed. Gifts of food and flowers are left on the grave. These celebrations were magnificent, colorful, thought-provoking …….I found the whole thing quite moving.

"Pan de Muertos is a bread honoring and acknowledging the departed (also eaten by the living), usually set on an altar or if possible at a gravestone as a symbolic and yes, practical gesture of sharing a meal. For practicing pagans this food offering fits our Samhain observations so adding a bit of Pan de Muertos to the occasion makes sense!"

Ingredients:

• 1 cup milk
• 1/2 cup butter
• 1 1/2 cups all-purpose flour
• 2 tablespoons active dry yeast
• 1 teaspoon anise seed
• 1/2 cup granulated sugar
• 4 eggs (room temperature)
• 4 additional cups of all-purpose flour (approximately)

*The ANISE is a key component. I've seen this bread made with the seeds and also with the anise flavoring. The seeds really do make the recipe so avoid taking the easy way out by using an artificial anise flavoring!**

Directions:

Scald the milk, then add in the butter and set aside to cool. In a large mixing bowl, mix 1 ½ cups of flour with the yeast, salt, anise, and sugar. In a small bowl, beat the eggs. Slowly add the milk mix to the egg mix, beating constantly. Then beat the egg mix into the flour mix. Add additional flour 1 cup at a time, beating well after each addition. Once a soft dough forms, knead for 10 minutes. Oil the surface of the dough, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled (about 1 ½ hours). Punch down and form the dough into a ball on a baking sheet. It is traditional to shape the dough with a knob on the top and with bone-like ribbons criss-crossing over. If you are doing this, it is to be done at this time. Let the dough rise again, covered, for about 45 minutes to an hour. Bake at 350º F for 40 minutes.

If you'd like to glaze the loaf with a traditional orange glaze, just boil 1/2 cup of sugar with 1/2 cup of orange juice until the sugar dissolves, stirring constantly. Brush it on the bread while it's still warm.

Thank you, 'Madame Defarge', for your amazing recipe! I plan on trying this very soon. I'll post pictures of what comes out of it!