Welcome to Fall!

Yes!!!!!  Fall is officially here.  Althought the weather occasionally thinks otherwise, we are definitely headed in the right direction.  

One of my favorite parts of the season is the Pumpkin Spice Latte from Starbucks.  In fact, I even became a fan of Starbucks on Facebook just so I could get the early alert that the "PSL" was available again in a Starbucks near me.  I kid you not...I need help people.  And now I have another little problem as well.  A friend recently introduced me to the pumpkin loaf and I am now addicted to yet another non-health food.  Thus I HAD to figure out how to make it myself right?  I mean why limit myself to enjoying it once a week or so.  That would be the healthy approach...


This recipe was the result of my search for copy cat Starbucks pumpkin loaf recipes.  It's not exactly the same, but it is equally good, I promise.
  

These are Pumpkin seeds, also known as Pepitas

Autumn Pumpkin Loaf
Ingredients:


1 (15 oz) can pumpkin puree
4 large eggs
1 cup vegetable oil
2/3 cup water 
1 1/2 cups white sugar
1 1/2 cups light brown sugar
2 teaspoon baking soda
1 1/2 teaspoon salt
2 teaspoons Cinnamon
1 teaspoon  Nutmeg
1/2 teaspoon ground ginger
3 1/2 cups all-purpose flour 


Directions: 


Preheat oven to 350 degrees.  Grease three 7x3 inch loaf pans or a bundt pan and set aside.


In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.  In a seperate bowl, whisk together the flour, baking soda, salt, cinnamom, nutmeg and ginger.  Stir the dry ingredients into the the pumpkin mixture until just blended.  Pour into prepared pans.


Bake for about 50 minutes in the preheated oven.  Loaves are done when a toothpick inserted in center comes out clean.


Optional: I like to sprinkle the top with roasted salted pepitas before baking.  These can be found in healthfood stores and occasionally in the mexican section of your grocery.


enJoy! 

I'm Lazy!

Sorry y'all, I've been slacking :-(

I love Saturdays!  I don't typically have plans, and my sister and nieces usually come over and spend a good portion of the day with me.  Since I'm single, cooking for one is often challenging.  More often than not, I cook enough for 4 or 5 and then end up getting so sick of the food by the 4th or 5th round of leftovers that I never make the dish again.  Saturday's and Sundays are days when I can really dedicate time to cooking, and get serious about the food I'm making since I have enough company to help me "test and consume".  Thank goodness for a sister and nieces that are willing to try my plethora of random and crazy recipes.

This Saturday I decided to make several things and once they're done, I'll post if they're good enough :-)  However, this recipe I already know is good enough.  Pretzels!!!!!  They consistently fulfill my desire for fresh, warm, yeasty, salty bread.  I have tried dozens of recipes for pretzels and am usually disappointed.  Until I met Alton Brown... OK, I met his TV persona, but that persona really gives some great lessons and recipes to back up his culinary genius.  He is amazing, and if you really want  to learn how to do something like making puff pastry, or pickles, I encourage you to seek out an Alton lessons via the food network or YouTube.  He always explains why and how certain recipes work, and why he does and does not do things certain ways.  His lessons are always ones that you can apply to your everyday cooking and his recipes are sure to become favorites.  I also appreciate that he usually tells you how to make a basic thing, like French Toast that is excellent on it's own, but that is equally suitable for additions to your taste.  Like Orange juice or coconut milk (I think I may have just had a genius thought of my own right there, french toast made with coconut milk?... I'll let you know later).

Anyhow, I'm a little A.D.D. today.  here goes the recipe for Pretzels!

Ingredients

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrapand sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flatspatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Apple Cheddar Salad with Sweet Cream Vinaigrette

I had this salad at my sisters house a couple of years ago.  It is so good, that I almost always volunteer to bring salad to dinner parties and potlucks, just so I can bring this one.  This is definitely a fan favorite!  My favorite white cheddar is made by Tillamook cheese, and comes in a brick with black wrapping.  It's the most creamy and rich white cheddar.  This salad is good with almost everything, but particularly with grilled meat, which is fortunate since it's still summer, and bbq's are plentiful these days.

Ingredients:

1 cup Pecan Halves
1 Tablespoon Butter
1 Tablespoon Sugar
1 pinch salt
1/4 cup White Vinegar
1/4 cup Olive Oil
2 Tablespoons Chives, Fresh, chopped
1 Tablespoon Sugar
1 teaspoon Salt
1/8 teaspoon Crushed red pepper flakes
1/2 cup heavy cream
1 whole Apple, Braeburn or sweet red
10 ounces lettuce, baby greens mix
3 ounces cheddar cheese, preferably white, and shaved

My Favorite White Cheddar
Well any cheddar for that matter

Directions:
1. In a saute pan, combine the pecans, sugar and butter.  Heat until the sugar and butter are melted and coating the pecans.
2. Pour the pecans onto a cookie sheet, spreading out in one layer, and sprinkle with the pinch of salt.  Set aside to cool.
3. In a small bowl or blender, blend together the vinegar, oil, chives, sugar, salt and red pepper flakes.
4. Add the heavy cream and stir in.  Be careful not to over mix, as you could end up whipping the cream.
5. Core and slice the apples into thin wedges.  Toss them into the salad mix along with the pecans and shaved cheddar cheese.
6. Dress and serve.

Dreaming of Autumn

I realize it's not yet fall, as the heat summer still hangs in the air, but a girl can dream right? Fall is my favorite season. With bright sunny days that have a sweet chill to the air, easing us into the fridgid winter days ahead. The leaves turning thier amazing brilliant colors in preparation of dormancy. It's not yet cold enough to make me want to hibernate, but the buzz of holidays and cozy blankets is in the air. And of course there's always the baking. I think I could bake 10 hours a day throughout fall and winter and be perfectly happy.

In my dreaming of autumn, I made a pecan pie. While there is great debate about what makes the perfect pecan pie, mostly originating from north/south loyalties, I'm not a discriminator :-) It's all pretty much pecan pie to me. This recipe is a little different than the usual sweet sticky caro corn syrup concoctions, and I really love it. With a decent amount of maple in the filling, this recipe can be a wee bit more costly, but it is truly a treat for pecan pie lovers.

Maple Pecan Pie

Ingredients:

1 rolled-out round of basic pie dough
1 cup pure maple syrup
1/2 cup light corn syrup
1/2 cup dark corn syrup
2 eggs, lightly beaten
1/4 cup firmly packed light or dark brown sugar
1/8 tsp. salt
2 Tbs. unsalted butter, melted
1 tsp. vanilla extract
1 1/2 cups pecans, coarsely chopped

Directions:

Fold the dough round in half and carefully transfer to a 9-inch pie pan or dish. Unfold and ease the round into the pan, without stretching it, and pat it into the bottom and firmly up the sides of the pan. Using kitchen scissors, trim the edge of the dough, leaving 3/4 inch of overhang. Fold the overhang under itself and pinch it together to create a high edge on the pans rim. Flute the edge decoratively.

Refrigerate or freeze the pie shell until firm, about 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.

Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Transfer to a wire rack. Reduce the oven temperature to 350°F.

In a saucepan over medium-high heat, bring the maple syrup to a boil and boil for 8 to 10 minutes to reduce. Remove from the heat and pour into a heatproof measuring pitcher. The syrup should be reduced to 1 1/2 cups. If necessary, return the syrup to the saucepan and continue to boil until sufficiently reduced. Let cool to room temperature before proceeding.

In a bowl, stir together the eggs, brown sugar, reduced maple syrup, salt, melted butter and vanilla until well mixed. Add the pecans and stir well. Pour into the partially baked pie shell, making sure the pecans are evenly distributed.

Bake the pie until the center is slightly puffed and firm to the touch, 30 to 35 minutes. Transfer to a wire rack and let cool until just slightly warm.

Serve with whipped vanilla cream of course :-)

The best chocolate chip cookies EVER!

I love me some cookies!  I don't have a huge sweet tooth, but cookies are my weakness.  I have searched high and low for a chocolate chip cookie recipe that has just the right combination of chew and crisp, and this one hits the nail square on the head.  The increase amount of brown sugar aids in not only the rich flavor, but the chewy texture.  The melted butter is a surprise, and the first time I've seen it called for in a cookie recipe.  Whatever the purpose is, it works!

These were my dad's favorite cookies, and every time I make them, I smile at the success in finding a chocolate chip cookie recipe that truly made him happy :-)  Cookie cheers to you Dad!

Dad's favorite Chocolate Chip Cookies

2 1/8 cups of flour
1/2 teaspoon of salt
1/2 teaspoon of baking soda
12 Tablespoons of butter, melted and cooled slightly
1 cup of brown sugar
1/2 cup sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
1-2 cups of chocolate chips.

Preheat the oven to 325 degrees and place the rack in the center of the oven.

In a microwave safe bowl, melt the butter and set aside to cool slightly.  In the bowl of a mixer, place both of the sugars and butter.  Mix on medium high speed until slightly lighter in color and well incorporated.  Add the eggs and vanilla and stir to incorporate.  Add the remaining dry ingredients (except the chocolate chips) and blend well to incorporate.  Remove your bowl from the mixer and fold in the chocolate chips.

Use a 1/4 cup measuring cup to scoop out the dough and place on an un greased cookie sheet.  Bake for 15-18 minutes.

**Note: this is the perfect time to use your silpat baking mats as mentioned on the "tools" page.

Fun ideas:
Use one cup of chocolate chips and 1 cup nuts of your choice.
Use one cup of chocolate chips, 1/2 cup of toffee bits and 1/2 cup nuts of your choice.
Use one cup of chocolate chips, 1/2 cup of toffee bits, 1/2 cup of shredded coconut.
Use one cup of chocolate chips, 1/2 cup of caramel pieces and 1/2 cup of coconut.

Enjoy!

Meatloaf? Really?

Always look your best
in case the mister comes home early!

• I have never been a fan of meatloaf.  I've tend to be slightly aloof to the typical American family dinners that tend to be heavy boring fare that was popular in the 50's and 60's.  This is probably an opinion fostered by my childhood spent in Indonesia, where my first favorite dish as a child was an Indonesian version of Chicken soup (recipe to come later), loaded with lemon grass, ginger and tons of other ingredients.  Polar opposite of your typical American family dinner, our house was not one of mediocre fare on any day of the week.  Thus my opinion has always been that meatloaf and pot roast are boring dishes that usually come in a microwave container.   My lovely sister ( who loves to prove me wrong :-) introduced me to this recipe.  Thank goodness too, because this recipe is a true winner.  I find that the addition of a few vegetables and the balsamic vinegar make this meatloaf an over the top delicious version. 
•  
  This recipe makes a large loaf, with a total of 2 pounds of meat.  If you don't have a large family, I would encourage you to either half the recipe, or make two loaves and freeze one of them for re-heating at a later date.  If you choose to make and freeze, please cook it before you freeze it.  Lowering the temperature of your meat and combining it with all of the ingredients, will cause the start of bacteria growth.  Refreezing it without cooking is not really the safest thing to do.
  
  This recipe also calls for three different types of meat.  While this gives it an amazing well rounded flavor, please don't be afraid to use your own combination of meats.  All beef, beef and veal, or even pork and beef.  Be creative, it's my first rule in cooking.
  
  Roasted Vegetable Meatloaf
  
  3 tablespoons olive oil
• 1 large zucchini, finely diced
• 1 red bell pepper, finely diced
• 1 yellow pepper, finely diced
  1 small yellow onion, finely diced
• 5 cloves garlic, smashed
• 1/2 teaspoon red pepper flakes, divided
• Salt and freshly ground black pepper
• 2 large eggs, lightly beaten
• 2 teaspoons finely chopped fresh thyme leaves
• 1/4 cup chopped fresh parsley leaves, plus more for garnish
• 1/2 pound ground pork
• 1/2 pound ground veal
• 1 pound ground beef chuck
• 1 cup panko (Japanese) bread crumbs
• 1/2 cup freshly grated Romano or Parmesan
• 1 cup ketchup, divided
• 1/4 cup plus 2 tablespoons balsamic vinegar

Directions

Preheat oven to 425 degrees F.

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, onion, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.

Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake themeatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

Enjoy!

Easy weeknight dinner

I made this pasta for the first time about a four years ago and liked it so much that I make it at least once a month.  This is pretty good for a someone who rarely makes the same thing twice.  I love this dish because it's almost as easy as making hamburger helper, but tastes just like a restaurant dish.  I have added and subtracted may of the ingredients at one time or other and it always turns out great, as long as you always include the Italian sausage.  And please do not substitute the Italian for any other sausage.  You will not get the flavor that you need for this dish out of any other sausage.  I would also recommend sticking with pork sausage, but that is because I can't imagine it any other way :-)

This is Cavatappi Pasta

Italian Sausage Pasta

1 pound of cavatappi pasta (anything curly or with grooves in it, i.e fusili, rigatoni etc)
1 Tbs Olive Oil
1 Pound ground Italian Sausage, loose or casings removed  (I like the hot kind)

1 pkg of sliced mushrooms

1/2 of a medium onion, diced finely

1/2 cup of white wine
1 medium Can of crushed or diced tomatoes (I prefer diced)
1/2 cup of heavy cream
1 cup of shredded Parmesan cheese, divided in half

Direction:

Cook your pasta according to the package directions, drain and set aside.  Do NOT rinse the pasta.  The starch that is on your pasta needs to stay there.  This will help the sauce cling to the pasta better once you combine your pasta and sauce.

Place your oil in a large saute pan on medium high heat.  Add the sausage and break up into chunks, cooking until it is almost done, but little bit of pink still shows.  Add in your onions and mushrooms and saute until the onions are translucent and sausage is cooked through.  Turn the heat down to medium and pour the wine into the pan and let reduce for two minutes.  Add the can of tomatoes and reduce until almost all of the liquid is gone, approximately three to four minutes.  Add the heavy cream and 1/2 cup of the Parmesan cheese.  Stir to combine and pour the sauce over the pasta.  Garnish with more Parmesan cheese as desired.

enJoy!