Pumpkin Cake

Alright, I am not a big pumpkin pie fan. I do love other pumpkin baked goods like pumpkin cheesecake, pumpkin muffins, pumpkin donuts, etc. I gave my sister and husband some suggestions. This dessert was the winner. I served the frosting on the side for guest to decide if they want a lot, a little, more, or no frosting at all. This cake was soft and crumbly. It had a nice spice flavor which wasn't overbearing. My family told me they thought the dessert was great.

Pumpkin Cake
2 1/2 cups all purpose flour
2 tsp baking soda
1 tsp salt
1 Tbsp cinnamon
1 tsp pumpkin pie spice
 1/2 tsp nutmeg
1/8 tsp allspice
1/8 tsp ground cloves
1 stick unsalted butter, melted. 
2 eggs
1  1/2 cups sugar
1 can (15 oz.) pumpkin puree

Directions:

1. With nonstick baking spray, spray a round cake pan. Lightly dust with flour. 
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, pumpkin pie spice, nutmeg, allspice, ground cloves. 
3. Add the butter and mix until smooth. 
4. Add the eggs, sugar, and pumpkin. Stir until smooth. 
5. Evenly pour the batter into the prepared cake pan. 
6. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
7. Allow the cake to cool for 10 minutes. 

Maple Frosting
1 stick butter, softened
6 oz. cream cheese, softened
1 cup powdered sugar
1/4 cup maple syrup

Directions:

1. In a large bowl, combine the butter, cream cheese, powdered sugar, and maple syrup. 
2. Blend until smooth.

Recipe adapted from Martha Stewart.



One year ago.............................I made PB Toffee Cake.
Two years ago...........................I made Pumpkin Scones.
Three years ago.........................I made Pancakes.

Did you already know...........
-Pumpkins can be orange, white, red, green, and yellow.
-Average pumpkins weigh around 13 lbs.
-According to the Guinness World Records, the largest pumpkin weighed 2,323.70 lbs.

Cheddar Cloverleaf Rolls

When my sister came to visit, she requested homemade macaroni and cheese. I decided I would make some rolls too. I was allowing the yeast to proof while I was assembling the macaroni and cheese I accidentally dropped a little bit of cheddar into the cup of yeast. I figured it would be a good addition to the batch of rolls. I liked the addition a lot. These were very popular. There were no rolls left for later. I even made a lot. Good thing I took some photos before serving them for dinner.

Cheddar Cloverleaf Rolls
3 Tbsp warm water (100 degrees F) 
1 Tbsp sugar
1 (1/4 oz.) active dry yeast
1 stick unsalted butter, melted
1 cup milk
2 cups bread flour
1 cup cheddar cheese, shredded
1 1/2 tsp salt
2 cups all purpose flour
1 egg with 2 tsp warm water

Directions:

1. Spray a muffin tin with nonstick cooking spray. Set aside.
2. In a small bowl, combine the warm water, sugar, and the package of dry yeast. 
3. Allow the yeast to sit for 5 minutes to proof.
4. In a large bowl, combine the slightly cooled, melted butter with the milk.Stir and allow to sit for 1 minute. 
5. Add the bread flour, salt, and the yeast mixture. Mix well.
6. Add 1/2 cup of all purpose flour at a time and mix into the bread flour mixture. Stir well.
7. Continuing to add 1/2 cup of all purpose flour until the dough is slightly sticky.
8. Knead the bread for 10 minutes. 
9. Add the dough into a bowl sprayed with nonstick cooking spray.
10. Flip the dough and cover with plastic wrap.
11. Allow to rise for 1 hour. 
12. Punch down the dough. Form small balls.
13. Add 3 balls into each muffin tin section. 
14. Allow to rise for 1 hour. Cover with plastic wrap.
15. Preheat oven to 400 degrees F.
16. Brush the top of the dough with the egg wash.
17. Bake the rolls for 12 minutes or until golden brown.

Recipe adapted from Epicurious.

Two years ago............................I made Chicken broth.
Three years ago..........................I made Chocolate PB Whoopie Pies.

Did you already know............................
-Yeast are unicellular fungi.
-Wild yeast spores are found in the air.
-The Egyptians made yeast bread.

Creamed Pearl Onions

I tend to make the same Thanksgiving dishes but I wanted to add some new ones. I asked for some suggestions and creamed onions were recommended. I never thought to make creamed onions. My husband thought it was a great suggestion. They were good. Next time, I'm adding white pepper instead of black pepper just for appearance. This dish will be added to our Thanksgiving feast.

Creamed Pearl Onions
1 bag of fresh pearl onions
1 Tbsp salted butter
1/2 cup heavy cream
white pepper and salt to taste

Directions:

1. Bring a medium pot of water to boil.
2. Add the onions and boil for 1 minute.
3. Drain and run under cold water to cool.
4. Peel the outer layer of the onion paper off of the onion. 
5. Heat a medium skillet over medium heat. 
6. Add the butter and allow to melt. 
7. Add the pearl onions and saute until golden brown 
8. Add the heavy cream and allow to reduce for 5 minutes. 
9. Season with white pepper and salt to taste.
10. Serve immediately.

Recipe adapted from Tyler Florence.

One year ago...................................I made Roasted Squash.
Two years ago.................................I made Green Beans with Bacon.
Three years ago...............................I made Honey Yeast Rolls.

Did you already know........................
-Pearl onions are regular onions just smaller.
-Pearl onions are eaten whole instead of chopped. 
-Pearl onions are grown close together to stunt their growth.

Spicy Macaroni and Cheese Soup

My family is obsessed with macaroni and cheese. Since my homemade macaroni and cheese takes awhile to make, I like to try quicker versions. When I saw this recipe, I figured this was something my family would like. My husband had to bowls then he put the leftovers away. He also informed everyone that he was claiming the rest for later. My daughter told me that it wasn't what she expected since I hadn't warned her that I made it a little spicy. If you don't want it spicy, then sharp cheddar cheese should be used. I like a little kick. I added more milk to make it more like a soup.

Spicy Macaroni and Cheese Soup
2 tsp olive oil
3 shallots, minced
2 carrots, chopped small
2 stalks of celery, chopped small
1/4 cup flour
4 cups chicken broth
2 cups elbow macaroni pasta
4 oz. pepper jack cheese
4 oz. sharp cheddar cheese
2 1/2 cups milk
salt and pepper, to taste

Directions: 

1. In a large pot, heat the olive oil over medium heat.
2. Add the shallots, carrots, and celery. Cook for 5 minutes or until softened.
3. Sprinkle the flour over the vegetables and stir.
4. Whisk in the chicken broth. Stir until no lumps of flour show.
5. Add the macaroni pasta and cook for 8 minutes or until al dente.
6. Stir in the pepper jack cheese and the cheddar cheese. Allow to melt for 30 seconds.
7. Stir in the milk. Remove from heat. 
8. Season with salt and pepper to taste.

Recipe adapted from Food Network Kitchen.

Two years ago..........................I made Steak Fajita.
Three years ago........................I made Butternut Squash Risotto.

Did you already know..............
-In the 13th century, the Pope set pasta standards.
-Al dente means to the tooth since it should give a little resistance when bitten.
-Americans consume about 20 lbs. of pasta a year.

Caramelized Butternut Squash

From my farm share, I received so much squash that I've been trying new recipes. Yes, I will be making some kind of dish with squash for Thanksgiving this year. Also, I'm going to bake a lot of it up and freeze it so I can use it later. I normally bake squash and make it more savory. My grandmother use to boil it and then mash it like mash potatoes. When I saw this recipe on Food Network, I thought hey why not bake it sweet. Oh, this is a dessert. It is sweet and a little sticky. The kids liked it. My husband even tried a piece (I think it was more of a crumble) and he said he thought it was sweet, sweet.

Caramelized Butternut Squash
2 medium butternut squash
4 Tbsp unsalted butter, melted
1/4 cup dark brown sugar
2 tsp salt

Directions:

1. Preheat oven to 400 degrees F.
2. Peel the squash, discard the seeds, and chop into 1/4 inch cubes.
3. Onto a baking sheet, place the squash and toss with the melted butter.
4. Sprinkle the brown sugar and salt. Toss to distribute.
5. Spread the squash into a single layer.
6. Roast the squash for 45 minutes until the squash is tender and caramelized. Toss the squash several times while roasting.

Recipe adapted from Barefoot Contessa.
One year ago.....................................I made crab cakes.
Two years ago...................................I made minestrone soup.
Three years ago.................................I made Parker House Rolls.

Did you already know.......................
-Squash belongs to the gourd family.
-Butternut squash originated from South America.
-For over 10,000 years, humans have been eating squash.