Wednesday, December 16, 2009
Merry Christmas!
Merry Christmas!!From Brett and Trish! (Now, I realize there's not a speck of pumpkin in this post, but the snowman has an orange nose, and I'm hoping that will suffice. Cut the pumpkin lady some slack, will you? It's Christmas for the love of Pete!)
My Bretton... what a big snowman you have. (giggle, giggle, blush, blush)
Hardy har! The snowman got you! All the presents are mine... all mine!!! (It must be because of my super cool shades, that I was able to escape the clutches of the oversized snowman.)
All is well in the end, 'cause the Yeti has our backs. Hey! Watch were you put that hand, Mister Yeti-miester!
And all rejoiced with a fancy leap and spin around the ice! May you have a Merry Christmas... I mean winter... I mean holiday... I mean season of... oh forget it.
Have a lovely day, a BLESSED Christmas, and a delightful new year!!!
Tuesday, December 15, 2009
Day 20: Pumpkin Bread Pudding with a Few Excuses for Good Measure
Blame it on a minor cold, Advent's weight (that's a play on words for you religious folk out there), my current dislike of the flavor of pumpkin, the economy (we're still blaming everything on the economy, right?), Tiger Woods' string of affairs, and poor time management.
But I realize excuses don't get the bakin' done (or the bacon, for that matter), so here's what I've got for you today:
(drumroll, please.....)
Pumpkin Bread Pudding with Caramel Sauce!!
What you'll need:
For the pudding --
2 Cups half and half
2 Cups pumpkin puree
1 Cup plus 2 tablespoons brown sugar
2 Large eggs
1 1/2 Teaspoons pumpkin pie spice
1 1/2 Teaspoons ground cinnamon
1 1/2 Teaspoons vanilla extract
10 Cups (appx.) of cubes bread
For the caramel --
1 1/4 Cups brown sugar
1 Stick unsalted butter
1/2 Cup whipping cream
Preheat your oven to 350*. Whisk half and half, brown sugar, eggs, pumpkin, spices and vanilla in large bowl. Fold in bread (I used Hawaiian bread which is already sweet, like me) and transfer the whole mess to the a large glass baking dish. Let stand for 15 minutes. After it's waiting period (So you've got a waiting period to bake bread pudding, but not to buy a gun. That's a thinker.) pop it in the oven and bake for about 40 minutes.
While that's cooking, whisk brown sugar and butter in a saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth (about three minutes). Serve the whole thing, warm and with powered sugar sifted over the top.
YUM.
A dish like this deserves a little yuletide singing, don't cha' think?
Everyone together now...
Oh, bring me some punkin' pudding
Oh, bring me some punkin' pudding
Oh, bring me some punkin' pudding
Bring me some here!
I'd better stop... dogs are starting to howl in the distance and young children are running for their mother's bosom, wondering what that awful sound was that came out of the weird neighbor-ladies house.
Anywhooooooo....
I give this dish a solid A- for it's ease in preparation and taste(but let it be known, that I really like bread pudding) and my husband gives it an A (which means more, because he's not a bread pudding fan!). And I quote, "My faith in pumpkin is restored." (Brett, 9:56 p.m.)
Peace to you this Advent night. May the weight be bearable.
Saturday, November 28, 2009
Day 19: Pumpkin-Pecan Pie with Whiskey Butter Sauce
I'm a light weight. There's no question about it. Other than the sip of wine I have, three times a week, for communion... I drink about two times a year and that drink usually includes an umbrella or a chunk of tropical fruit lounging on the side of the glass for effect... so we're not talking, the hard stuff. In fact, I usually enjoy the tiny umbrella more than the actual drink itself. (Picture reenactments of Gene Kelley's iconic performance from "Singing in the Rain," only with a teeny tiny umbrella. Whew. Funny stuff.)
1 cup pumpkin puree
1/4 cup firmly packed light brown sugar
2 tablespoons sugar
1 large egg, beaten until frothy
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Pinch of ground allspice
Pinch of ground nutmeg
3/4 cup sugar
3/4 cup dark corn syrup
2 small eggs
1 1/2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 pinch salt
1 pinch ground cinnamon
3/4 cup pecan pieces
4 tablespoons unsalted butter (1/2 stick)
1/3 cup sugar
1 large egg
1/2 tablespoon very hot water
1/4 cup heavy cream
1/4 cup bourbon whiskey
Pecan Syrup... Combine all the ingredients thoroughly in a medium bowl; set aside.
Thursday, November 26, 2009
Day 18: Happy Thanksgiving
Just a day of feeling thankful for...
*My husband, my parents, and the family that reminds who I am and where I come from.
*My animals... especially Wywy, Abby, and my old lady bunny, Shuffles.
*My friends, near and far, who promise not to take offense, when they are listed after my animals.
*My relative good health, and even when it's not good, access to doctors and medications.
*My good looks, fat wallet, and perfect smile. (Oh, that's right... no sarcasm.)
*The privilege of working in the church, for a God which I hope, can take all our "being church" in stride.
*For children who, though not my own, I cherish as if they were.
*The ability to laugh and those around me, who see humour in life.
*Our home which protects my head, houses my memories, and feels warm even when I'm not.
*For full tummies and thirst that is quenched.
*For light at the end of every tunnel, no matter how dark they are... because people around me care for me, laugh at me, and hold me accountable.
*For safety.
*For memories that carry strong emotion.
*For a life lived well most days... and all the daily thanksgivings that go unnoticed. The smell of dog breath, the fact that my car starts every morning, a running washing machine, good books, bedtime under a great big comforter, a closet full of nothing to wear, overstuffed chairs, brand new Yahtzee pads, a clean kitchen... Oh, the list is endless.
And in gratitude, I give you Paula Deens Pumpkin Pie. Happy Thanksgiving!
Here's what you'll need:
1 (8-ounce) package cream cheese softened
2 cups pumpkin puree
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 pre-made pie crust or one of your own making
Preheat the oven to 350*. Precook the pie shell for about ten minutes, or just until it starts to brown.
In a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger (I left this out... though I said I was getting tired of pumpkin in my last post, I wonder if it's really all the spices that I'm getting tired of? Ginger, cinnamon, allspice, nutmeg. Over and over and over again.), and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature.
I made this pie early, Thanksgiving morning. It was served at around 3:30ish... and it was gooooooood -- like A- kind of good.
Took the leftovers home and like any thankful pilgrim, the next morning pulled out the pie plate and called it breakfast. Not good. Not good at all -- like D+ kind of not good. The half tub of Cool-Whip piled on top, was great. The pie, not so much.
So if you decide to make this recipe, make sure you make-serve-and-eat it, all in the same day. You'll enjoy the custard-y kind of texture with mild spice, that plays well with the crisp crust and creamy whipped topping. I promise! Happy Thanksgiving Day!
Wednesday, November 25, 2009
Day 17: Pumpkin Cake Truffles
Whatever you wanna call them... they'll respond.
I'm in a bit of a time crunch. So I did that which is deplorable. That which might get me kicked out of the cooking blog-o-sphere. That which causes me to hang my head in shame (but not too heavily)...
I used a cake mix. *gasp*
I know. Let the flogging begin.
Now that you're over it, this is how I got it done (and on a holiday, none the less!).
What you'll need:
1 Yellow cake mix and everything it calls for (like the oil and eggs) but NOT the water
2 Cups of pumpkin puree
1/2 Teaspoon pumpkin pie spice
2 Cups vanilla or buttercream frosting
Dipping chocolate
Bake cake until the top bounces back. Turn the cake out and crumble it up. While it's still hot, add one can of premade frosting or approximately 2 Cups of your favorite homemade stuff. Mix this together until you can't see any of the frosting left. Seal it in an airtight container and let it cool completely; you can even throw it in the freezer if you're getting impatient.
When you're ready and the cake has cooled, shape the cake into balls and throw them back in the freezer. I suggest using a plate, rather than actually throwing them.. but you do whatever tickles your fancy. While they sit in the freezer (and think about what they've done), melt some dipping chocolate.
Now the fun begins! Dip your pumpkin cake balls into the chocolate and let harden. You might want to double dip them for that great, extra crunch!
I give these a B... I think you'll start to see a trend with the B's. I'm beginning to tire of pumpkin. I hate to say it, but it's true. Brett would give these a B-/C+... he's actually more tired of pumpkin, than I. But my Dad gives them a B+... and that makes me smile, on this Thanksgiving eve, as I sit in my parents home with a full tummy, Mom clanking away in the kitchen, and my Dad munching on my Pumpkin Cake Truffles/Cake Balls.... Rest well turkey lovers! And may you dream of pumpkin pie!!!
Tuesday, November 24, 2009
Day 16: Chocolate Chip Pumpkin Bread
I'm nervous I guess, about the highly anticipated pumpkin pie... THE pumpkin pie... that I'm bringing to the Thompson's Thanksgiving dinner down in West Plains. (A shout out to my hommies in the WP! Let's get our Thanks-shivel on!)
I shouldn't try to pull that off, should I? Anyway...
Here's what you'll need:
4 Cups all-purpose flour
2 Teaspoons baking soda
1 Teaspoon salt
1 Teaspoon cinnamon
1/2 Teaspoon nutmeg
2 Cups sugar
3/4 Cups softened butter
4 EGGS... don't leave these out, okay
1/2 Cup water
2 Cups pumpkin puree
1 Cup semi-sweet chocolate chips (I used milk chocolate because it's what I had on hand)
Handful of chopped pecans
Preheat oven to 350*. Mix all dry ingredients (except pecans and chocolate) together and set aside. Whip butter and sugar until smooth. ADD THE DADGUM EGGS one at a time until fully incorporated. Add water and pumpkin puree and mix on low until fully incorporated.
Add your dry ingredients and mix until wet. Add chocolate chips. Pour into pans (2) that are greased only on the bottom. I learned today, that if you only grease the bottom of your pan and not the sides, you won't get a "lip" on your bread. Interesting.
Top with a sprinkle of chocolate chips, crushed pecans and a teaspoon of sugar for each loaf. Bake for about 1 hour and 15 minutes.
This is the picture of the bread still in the pan.
Because I couldn't get it out of the pan. And that's because I only buttered the bottom. But hey, at least my bread didn't have a "lip."
At first taste, I would have given it a B, B-... but this evening, following dinner, I tried it again and the flavours seemed to meld, bumping its rating up to a B, B+. Not bad for an unintentionally eggless bread without a lip.
Monday, November 23, 2009
I'm Apologizing in Advance...
So if you find the suggestion of poop offensive... please, avert thine eyes. Otherwise, carry on.
What makes these photographs even funnier (at least to me), is that BOTH my Mother and my Father sent me separate emails containing these guys... unbeknownst to each other (I'm assuming). Now my Dad, I can kind of expect this sort of thing... but my Mom?! Yeah! That threw me for a poop... I mean loop!
But in the spirit of the season of giving thanks... and spending two days cooking a meal that lasts 15 minutes... and seeing family you love and tolerating the others... and the baking of more pumpkin pies in one day than most countries bake in one year...
Here is how your pumpkin pie was made...
I love that spectacular grunt-face!
And the fact that this one is reading a Better Homes and Gardens type magazine cracks me up!!!
Now see... didn't you at least crack (Ha, ha, ha! Everytime I say crack... ha, ha, ha!) the tiniest of smiles?
Sunday, November 22, 2009
Take That, Libby's.
Here's the story as written in the Wall Street Journal:
By Kelly Evans
It’s every baker’s worst holiday fear: you head to the grocery store (last-minute, despite your best efforts) for ingredients to whip up your famous pumpkin pie — but there is no pumpkin left on the shelves.
That nightmare is now becoming a reality for shoppers across the country — and for companies like Nestle, which owns the Libby’s brand of pumpkin pie and announced this week that heavy rain has hurt its pumpkin farms in Morton, Ill., to the point that it will not pack any more pumpkins this year.
“Our calculations indicate that we may deplete our inventory of canned Libby’s pumpkin as we approach the Thanksgiving holiday,” said Paul Bakus, vice president and general manager of Nestle Baking, in a press release.
According to a story in the Los Angeles Times, Nestle controls 85% of the pumpkin crop for canning. Grocery stores believe they will have enough pumpkin on their shelves through Thanksgiving, but caution supplies could run out before the rest of the holiday season — particularly if shoppers begin hoarding the canned fruit.
The New York Times notes it could be a boon for the organic pumpkin industry, which makes up only 3-4% of the total market but had a good crop this year in places like Oregon and could help fill the gap. (Some of their commenters, by the way, suspect the whole shortage is a marketing ploy.)
“We had the wettest October in history and that made for a bad harvest season,” John Hawkins, spokesman for the Illinois Farm Bureau, told Newsday.
According to the Census Bureau, Illinois led the country in pumpkin production last year, producing 496 million pounds of the orange gourd, followed by California, Pennsylvania and New York. The value of all pumpkins produced by major pumpkin-producing states in 2008 was $141 million, Census reports.
There are a couple alternatives for those who can’t get their hands on pumpkin this year: they can make their own, get their pumpkin fix in beer form, or try their hand at sweet potato or pecan pie instead. As the Consumerist blog notes “If you can’t get any canned pumpkin, you can also go to your farmer’s market and buy some butternut squash. Roast it in the oven and use just like the good ol’ canned stuff.”
According to the Labor Department, the cost of other ingredients for Thanksgiving dinner — such as turkey — are lower this year than last, which perhaps leaves some room in the budget for experimentation.
*******************
On another note, the pumpkin I once couldn't GIVE away... is now in high demand. How much SHOULD I charge per cup? ;)
Saturday, November 21, 2009
Day 15: Pumpkin Waffles
Woke up this morning and decided it was time... time to conquer the waffle iron. If you'd like to join me in my battle, this is...
Thursday, November 19, 2009
Day 14: Pumpkin Scones
Let's face it... I'm like Victoria Beckham (aka, Posh Spice), except without the great shoes. Or free wardrobe. Or personal trainer, smokin' body, and perpetual tan. Or the chefs, nannys (even though I don't have children, sure would be nice to have one), maids, or chauffeurs. Or the paparazzi. Or the accent.
But other than that... I'm practically Victoria Beckham. For instance.... I like tea. And once, when I flew home from seminary, when I got off the plane, my Mom took a picture of me. Oh, and every now and then, I watch soccer.
See.. we're just alike.
But I think what really makes me want to call upon the Brits and question my heritage, is my love of scones. And in particular, Pumpkin Scones.
Unfortunately, these didn't turn out perfectly. They have the texture of a soft, cake-like cookie. What I'm finding is, that when you use the homemade pumpkin puree, it tends to have more moisture in it, thus, textures aren't true to the recipe.
How do you fix this? Am I an errant blogger to admit, that I have no idea? I've found that the excess moisture tends to separate from the puree when it's in the refrigerator -- so I pour that "juice" off right away. And I read somewhere, that if you let your pumpkin drain in a dish towel overnight, it will take care of the moisture. Huh, yeah. That sounds a little tedious. I've tried to throw the pumpkin puree in the microwave, but that just sort of made it tough. So... all that's to say, I don't have any real solutions, other than adding more flour to your recipes. And, you're welcome.
Anyway...
What you'll need:
2 1/2-3 Cups all-purpose flour
1/4 Cup packed brown sugar
1 Tablespoon baking powder
3/4 Teaspoon ground cinnamon
1/2 Teaspoon salt
6 Tablespoons butter, cut into chunks
6 Tablespoons cream cheese, cut into chunks
3/4 Cup pumpkin
1/2 Cup milk
2 Tablespoons maple syrup
Preheat oven to 345*. In a bowl, mix the dry ingredients. Add the butter chunks and blend until pea-size crumbs form. Just get in there with your hands and rub them around. Add the cream cheese and do the same thing. In another bowl, whisk pumpkin and other wet ingredients together. Add this to the flour mixture and stir just until dough is evenly moistened.
Scrape onto a lightly floured counter, turn over to coat, and gently knead just until dough comes together, 5 or 6 turns. Pat dough into a 6-inch round 1 1/2 inches thick; cut into 6 equal wedges with a pizza cutter. Separate wedges and bake for about 13-15 minutes.
I give these a B- and my husband gave them a B-ish. If I hadn't been wanting to make scones... and had wanted a cake-like cookie... they would have gotten a B+. But as it stands, it wasn't a successful recipe.
Wednesday, November 18, 2009
Day 13: Pumpkin Biscotti
My Life in Metaphor:
(Note to the males out there - namely, my Dad - this "metaphor" will be referring to under-garments. Specific reference will be made to braziers. So proceed with caution.)
I need to do laundry. But because I've chosen to bake, instead of washing and drying the 10 loads of laundry waiting for me, my choice of undergarments are limited. Don't tell me you don't know what I'm talking about. The granny-pants, the holy socks, the bra you wore back in '87, tucked in the back of the drawer... we've all got that drawer.
This morning, I pulled out that 1987 beauty (who am I kidding... '97... in '87 I was still reading Judy Blume). In a whirl I threw it on and flew out the door. It wasn't until I was 20 minutes into my drive to work, that I realized...the underwire of my bra was poking me. Such realizations do not bode well, for the day.
It continued to poke into my side for six straight hours. At hour six, I finally reached in and yanked that sucker out. Instant relief. This is a metaphor for my life.
But then I was lopsided. You know what I mean, right. So I had to forcibly cut the other underwire out, though it was working perfectly. Needed symmetry. This is a metaphor for my life.
Now I sag. Not a lot... I AM still in my thirties. But a little... and my underwire-free bra is bragging. This is a metaphor of my life.
And so I sit... coffee in one hand, biscotti in the other, sagging for the world to see, wondering why it takes me so long to yank those suckers out when they bother me? I dip one end of my Pumpkin Biscotti in to my coffee and inhale... life is good. Not so much a metaphor, but my reality.
What you'll need:
3+ Cups all-purpose flour
1 Cup of sugar
1 Teaspoon of baking powder
1 Teaspoon of cinnamon
1/2 Teaspoon of nutmeg
1/4 Teaspoon ginger
Pinch of allspice
Pinch of salt
2 Eggs
3/4 Cup of pumpkin puree
1 Teaspoon of vanilla extract
Preheat oven to 350*. Whisk together the flour, salt, sugar, baking powder, and spices into a large bowl. In a small bowl, whisk together the eggs, pumpkin puree, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Stir just enough to generally incorporate the ingredients. You may need to add some more flour here... it ought to have a nice crumble to it.
Flour your hands and knead the dough either in the bowl or on the counter. Line your baking pan with parchment paper and lightly grease. Shape the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes, until the center is firm to the touch. Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300* and bake for an additional 20 minutes. Cool completely.
Separate the pieces and drizzle with chocolate. (Biscotti may be chewy initially, so don't be afraid to leave it uncovered, overnight, in a dry space.)
I give these an A... my husband gives them a B+. This is a metaphor for my life.
Tuesday, November 17, 2009
Day 12: Pumpkin Roll
I find some comfort in knowing that others before me, have overcome these deplorable conditions. I shall live another day to see clean dishes and a working dishwasher. When that day will come... I do not know... but I SHALL, see that day. (Picture me, standing in a dress made from curtains, holding up a radish...yeah, that's how sincere I am.)
++++++++++++++++++++++++++
1/4 Cup powdered sugar (to sprinkle on towel)
3/4 Cup all-purpose flour
1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon ground cinnamon
1/2 Teaspoon ground cloves (yuck.)
1/4 Teaspoon salt
3 Large eggs
1 Cup granulated sugar
2/3 Cup pumpkin puree
1 Cup walnuts, chopped (optional)
Filling:
1 Pkg. (8 oz.) cream cheese, at room temperature
1 Cup powdered sugar, sifted
6 Tablespoons butter or margarine, softened
1 Teaspoon vanilla extract
Preheat oven to 375° F. Grease a 15 x 10-inch jelly-roll pan (I don't even know what a jelly roll pan is... so just use a rimmed cookie sheet); line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar and set aside.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. I always wish there was a camera on me, when I do this. I have no doubt, that my facial expressions are priceless. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Let cook completely.
Filling: Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in mixer bowl until smooth. Fold in your chopped nuts. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
What grade do I give this Pumpkin Roll? It's a classic... a solid B.
Sunday, November 15, 2009
Day 11: Coconut-Pumpkin Bisque
I don't profess culinary savvy. I don't know the difference between icing and frosting. I don't even really know the difference between a latte and a cappuccino, even though I love both. I don't own a baster or know when to use those horse hair paint brushy things that you can buy from Williams Sonoma (I own two). And I can't tell you the difference between a soup and bisque.
What I can tell you is this: I won't be making Coconut Pumpkin Bisque again. It had the consistency of cat puke and smelled a little like it, too. Not good. I mean that. Maybe if I couldn't smell it or see it, it would have been okay. But apparently, part of the culinary experience, is using all of your senses to experience food. I did not like this experience.
What you'll need:
2 tablespoons (1/4 stick) butter
1 cup chopped onion
3 garlic cloves, minced
3 cups canned solid pack pumpkin
2 cups canned low-salt chicken broth
2 teaspoons sugar
1/2 teaspoon ground allspice
1/2 teaspoon dried crushed red pepper
2 Tablespoons peanut butter
1 1 /2 cups (about) canned unsweetened coconut milk
Ground nutmeg
Melt butter in heavy large pot over medium heat. Add onion and garlic. Sauté until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to boil. Reduce heat. Cover and simmer until flavors blend, about 30 minutes. Sometime during the simmering process is when it starts to smell like a cat. Thin with coconut milk to desired consistency. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with nutmeg. I did all of this. And it still wasn't good.
I found this recipe on Epicurious.com. I give it a D. I don't give food a D. I love food... even bad food. But this... I give a D. And I think that's generous.
Saturday, November 14, 2009
Day 10: Pumpkin Yeast Bread... FAIL.
That is the theme for today.
You know those super-cool spicy pumpkin marshmallows I made? I tried to make those into rice crispie treats last night. One trip to the store, one full box of rice crispies, and 35 wasted marshmallows later...FAIL.
Decided I'd had enough and went to bed, but not before turning on the dishwasher... which apparently is broken and in the night, decided it was the perfect opportunity to showcase it's ineptness. Two hours, fifteen tools, and a couple of under-the-breath "praise Jesus'" later (or something decidedly less holy)... FAIL.
That's fine. That's okay. I'll redeem myself with Pumpkin Yeast Bread. It's a family recipe... Mom's been making this yeast bread (minus the pumpkin) for years. What could go wrong? Well, I'm pretty sure dough isn't supposed to be runny after six cups of flour. FAIL.
This is a picture (albeit, a poor one) of how it turned out:
Before I write out the recipe, read now, the reviews...
"It has the consistency of a brick," said my loving husband. "But the flavor is yummy!."
My Father replies, "That's okay, Jethro used to use Ellie May's rolls to take down opossums." Insinuations abound.
And my Mother, ever supportive, says "This is your first time making a yeast bread... maybe you should have started with something easier." The confidence that my family has in me, is overwhelming.
But the flavor really IS yummy, and if your neighborhood is overrun with rodents, you might thank me later. So I'm going to go ahead and print the recipe as I made it, and will preface it to say, that it is a work in progress.
What you'll need:
1 Packet of yeast
1 Cup warm water
1 Cup milk
1 Cup sugar
2 Teaspoons salt
1/4 Cup oil
1/4 Cup pumpkin puree
1 Egg
6 Cups flour
2 Well buttered bread pans
Preheat your oven to 375*. Add together the first five ingredients and let stand about five minutes. Using a hand mixer, add oil, egg, and three cups flour until smooth. (By this time, you should be feeling some major resistance with your hand mixer. I did not. In fact, I added three more cups of flour, and it had the general consistency of cake batter.)
You should: Add three more cups of flour by hand and knead on flour covered counter top. Form the dough into a ball, put it in a large bowl, and cover it with a towel. Let it sit until it doubles in size. Punch it down, then let it rest for 10 minutes. Divide into two pans and cook at 375* for 25-35 minutes.
Friday, November 13, 2009
Day 9: Spicy Pumpkin Marshmallows
But then I got to thinkin’ this morning, wouldn’t it be great to make pumpkin marshmallows? Honestly, I don’t know what came over me… it’s like I was abducted by aliens. It’s ridiculous.
But yet, here I go.
What you’ll need:
About 1 cup cornstarch
2 Tablespoons light corn syrup
2 1/4-ounce Packets unflavored gelatin
3 Large egg whites, at room temperature
3/4 Cup cold water
1 Tablespoon pure vanilla extract
1 1/4 Cups sugar
1/2 Cup pumpkin puree
1 Teaspoon cinnamon
1/2 Teaspoon ginger
Pinches of nutmeg and allspice
Before you even get started: Line a rimmed baking sheet or baking dish with parchment paper (NOT for sissies) and dust the paper generously with cornstarch. Have a candy thermometer ready.
I had started the process – sugar, water and corn syrup were ready to go – when I realized I didn’t have a candy thermometer. I do, however, have three (THREE!) meat thermometers. It’s good to know that there will be no undercooked meat in my house.
So, I took my unshowered, no makeup, sweatpant wearin’ self to Target and bought one. I’m pretty sure the “guard” (who was like, nine years old) at the front of the store, thought I was there to rob the place. He followed me to cookware and ducked not-so-discretely behind the roasting pans… who knew that candy thermometers where such highly pilfered items? Let’s continue…
Whisk together 1/2 cup pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, a pinch of nutmeg and a pinch of allspice. After the marshmallow batter is mixed, you will fold in the spiced pumpkin with a rubber spatula. Set aside.
Put 1/3 cup of the water, the sugar and the corn syrup in a medium saucepan over medium heat. Bring the mixture to a boil, stirring until the sugar dissolves. Once the sugar is dissolved, continue to cook the syrup -- without stirring -- until it reaches 265* on the candy thermometer or about 10 minutes.While the syrup is cooking, sprinkle the gelatin over the remaining cold water and let it sit for about 5 minutes, until it is spongy, then heat the gelatin in the microwave for 30 seconds to liquefy it.
Working with a dry bowl and a hand mixer, beat the egg whites on medium-high speed until firm but still glossy. As soon as the syrup reaches 265*, remove the pan from the heat and, with the mixer on medium speed, add the syrup, pouring slowly between the beaters and the sides of the bowl. Add the gelatin and continue to beat for another few minutes, so that the syrup and the gelatin are fully incorporated. Add the vanilla. Don't worry, this marshmallow madness is coming to an end. Add the pumpkin mixture and incorporate it by folding it in with the rubber spatula.Pour the marshmallow mixture onto the baking sheet. Then spread it into the corners.
Dust the top of the marshmallows with cornstarch and let the marshmallows set in a cool, dry place. They'll need about 3 hours, but they can rest for 12 hours or more.Once they are cool and set, cut the marshmallows with a pizza cutter. Have a big bowl with the remaining cornstarch (and maybe some powered sugar mixed in) on hand and cut the marshmallows as you'd like. As each piece is cut, drop it into the bowl. When you've got several marshmallows in the bowl, turn the marshmallows to coat them with starch, then one by one, toss the marshmallows to shake off the excess starch.
These were good. They really were. I give them a solid A; tasted like really spicy marshmallows, which is what we were going for. But I've just got one more thing to say...
That Martha Stewart... she's nuts.
Thursday, November 12, 2009
Day 8: Italian Night
1 1/2 Tablespoons extra-virgin olive oil
1 Medium onion, chopped
4 to 6 Cloves garlic, sliced (I used minced)
1 Pound spicy Italian sausage, casings removed (I used ground turkey sausage)
1/2 Cup red wine
1 28-ounce Can tomato sauce (I didn't have any in the house, so I combined a can of tomato paste and a can of diced tomatoes and threw it in a blender.)
1/4 Cup chopped fresh basil
1/4 Cup chopped fresh parsley
1/2 Teaspoon dried oregano
Ground pepper
1 16-ounce Box lasagna noodles
1 Large egg
2 1/2 Cups ricotta cheese
2 Cups shredded mozzarella cheese
1/2 Cup shredded romano cheese
1 Large zucchini, very thinly sliced
A Little Background
Having a hard time finding cooking inspiration today... thinking maybe pumpkin lasagna or a pumpkin yeast bread, but my motivation to dirty my very clean kitchen, is diminishing. And I find myself dreaming about garlic and porkchops, thick crusted pizza and simple dinner salads. None of which, include the use of pumpkin puree. Hummm...
Wednesday, November 11, 2009
Day 7: Pumpkin Chocolate Chip Cookies
Tuesday, November 10, 2009
Day 6: Pumpkin Pomegranate Muffins
3/4 Cup whole wheat flour
1/4 Cup Grape-Nuts cereal (or similar cereal)
1/2 Cup sugar (or Splenda - I used organic raw sugar)
1 1/2 Teaspoons baking powder
1/2 Teaspoon baking soda
1 Teaspoon cinnamon
1 Cup canned pumpkin
1 Cup fat-free buttermilk
1 Egg, beaten
Seeds of one pomegranate
I found this recipe at the RecipeZaar.com but can't figure out who to attribute it to, other than "picclo".
Monday, November 9, 2009
Feeling a Little Too Skinny Lately?
Or, "Golly, my cholesterol's a little low... better work on that."
And if I had a penny for all the times I've caught myself thinking, "I'm too healthy... I better not work out today..." well, you know, I'd have some change in my pocket (let's face it, pennies don't add up very quickly).
So if you're like me, and people are constantly coming up to you and asking if you're a supermodel or a yoga instructor...
I've got the perfect answer.
Chocolate Covered Pumpkin Cheesecake Balls (on a stick, so they're more fun!)
Yep. Took the Pumpkin Cheesecake, and MADE IT EVEN MORE FATTENING... er, I mean delicious... by covering it in chocolate! (Does it matter that I used dark chocolate?!)
If you've never been to Bakerella, you're missing out. She has one of the most creative and inspiring blogs that I read. She is, The Cakepop Master. And after spending two hours this afternoon, trying to force cheesecake into a ball, I have much respect for the master. Believe me. Let's just say, I had one lonely cheesecake pop to photograph... because that's the one lonely cheesecake pop that turned out. So I threw a bow on it, and called it Fancy.
Sunday, November 8, 2009
Day 5: Pumpkin Cheescake
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar (Didn't have any, so I used Raw Sugar)
1/2 teaspoon ground cinnamon (I used more like 1/2 Tablespoon)
1 stick melted salted butter (I only used 6 Tablespoons)
3 (8-ounce) Packages cream cheese, room temperature (I used two packages reduced fat, one regular)
1 (15-ounce) Can pureed pumpkin (or in this case, 2 1/4 Cups puree)
3 Eggs plus 1 egg yolk
1/4 Cup sour cream (I used reduced fat sour cream -- NOT fat free)
1 1/2 Cups sugar
1/2 Teaspoon ground cinnamon
1/8 Teaspoon fresh ground nutmeg
1/8 Teaspoon ground cloves (you know how I feel about cloves, so I used 1/8 Teas. allspice)
2 Tablespoon all-purpose flour
1 Teaspoon vanilla extract
Preheat oven to 350*.
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside. To prevent butter drippage, I suggest covering the bottom with foil, like so:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.