Pumpkin Pancakes

If you've finished your holiday cooking and have some leftover pumpkin that you can't decide what to do with, this is the perfect breakfast treat to use it in! These fluffy pancakes are easy to make and sure to be a hit any time of the year.

Pumpkin Pancakes 

1½ cups milk

1 cup pumpkin puree

2 eggs, separated

3 Tbsp. vegetable oil

2 cups flour

3 Tbsp. sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. allspice

½ tsp. ground ginger

½ tsp. salt

In a bowl, combine the dry ingredients - flour, sugar, baking powder, baking soda, cinnamon, allspice, ginger, salt. Add the milk, pumpkin, and egg yolks, setting aside the egg whites in a separate bowl. Stir all the ingredients just until mixed, batter will be slightly lumpy. Beat the eggs whites until stiff peaks form, then gently fold into pancake batter. Lightly butter a griddle or skillet and heat on medium heat until butter is bubbly. Pour 1/3 cup of batter directly onto griddle and turn to spread to 6" round. Wait to flip until numerous bubbles appear on surface of batter and bottom of pancake is golden brown. After flipping, resist the urge to flatten pancake with spatula during cooking, as this will ruin the texture. Cook second side until golden brown. Serve warm with butter and pure maple syrup.

Makes approximately 12-6" pancakes.

Pumpkin Coconut Curry Soup

The weather outside may be frightful, but in your tummy this soup is delightful! A warm, hearty and savory soup is just what you need to ward off the winter chill, and this soup is the perfect candidate for the job. Around this time of year, pumpkin dishes are aplenty, but mostly in dessert form. If you want to find a new way to add pumpkin to your menu, try this savory soup instead.

Pumpkin Coconut Curry Soup

1 3/4 cups pumpkin puree

1-14oz. can coconut milk

1 cup almond milk or cow's milk

2 Tbsp. fresh squeezed orange juice

1/2 tsp. orange zest

1/4 cup finely chopped sweet onions

1 clove garlic, minced

2 Tbsp. butter

2 tsp. curry powder

1 tsp. salt

1/4 tsp crushed red pepper flakes

1 1/2 tsp. chili powder

1 tsp. cinnamon

1 tsp. ginger

1 tsp. allspice

1/2 tsp. nutmeg

1/2 cup shelled, roasted pumpkin seeds, for garnish (optional)

1/2 cup dried, unsweetened coconut, toasted, for garnish (optional)

Melt the butter in a large pot, add the onion and garlic and cook until softened, about 5 minutes. Add all remaining ingredients except pumpkin seeds and dried coconut, cook and stir until mixture comes to a gentle boil, turn heat to medium low and simmer for 15-20 minutes. Garnish with pumpkin seeds and toasted coconut if desired, serve hot. Makes approximately 4 servings.

Definitely use fresh pumpkin puree versus canned pumpkin if possible, as it takes center stage in this recipe. Pumpkin puree is easy to make and use if you plan ahead a bit, and can be frozen until ready to use. Try this link to learn how to make your own pumpkin puree.

Sources: These recipes were the basis and inspiration for my original recipe above - Coconut Curry Pumpkin Soup, Pumpkin Coconut Milk Soup.

Nacho Cheese Dip

This recipe is a great alternative to the very processed, not-even-real-cheese, Velveeta "cheese" dip that we've all probably eaten in a restaurant at some point or (gasp) even used to make at home. In fact, it's even better than that stuff, because this dip doesn't congeal as it cools, the texture stays pretty much the same whether it's served immediately, after it's been on the table for an hour or in the refrigerator for a day or two. And it's just as easy to make. Win-win.

You can serve this with tortilla chips, over nachos, or in tacos or burritos...or anywhere else that you would want cheese dip.

Nacho Cheese Dip

2 Tbsp. butter
2 Tbsp. flour
1/4 tsp. baking powder
2 cups milk
2 cups grated sharp cheddar cheese
2 Tbsp. chopped jalapenos
1 tomato, seeded and diced 
1/2 tsp. salt
1 tsp. chili powder

Melt the butter in a saucepan over medium heat. Add the flour and baking powder to the melted butter, whisk until it forms a paste. Gradually stir in the milk so that no lumps form. Cook on medium-high heat, stirring constantly, until thickened, this will take several minutes. Add cheese, stir until melted and mixture is smooth. Remove from heat and add tomatoes, jalapenos, salt and chili powder. 

Source: I started with this basic cheese sauce recipe, and amped it up. http://allrecipes.com/Recipe/White-Nacho-Cheese-Sauce/Detail.aspx?prop24=RD_RelatedRecipes

Bacon Rolls

Ok, so I'm a little ashamed of sharing this recipe, because a couple of the ingredients are a little processed. But it's not all bad, I changed the original, which I've had in my recipe box for years and have no idea where it originated from, to incorporate as many fresh ingredients as possible. These rolls frequent show up in my dinner menus, potlucks and parties, they're always a huge success.

Bacon Rolls

6 slices bacon, cooked and crumbled
2/3 cup chopped mushrooms
1/4 cup mayonnaise
1 clove garlic, minced
8 oz. can crescent roll dough
6 oz. cream cheese, room temperature

Separate the crescent roll dough into 4 rectangles and lay out onto parchment paper. Mix bacon, mushrooms, mayo and garlic. Spread the cream cheese evenly over the 4 rectangles (approximately 1 1/2 oz. per rectangle), then spread bacon mixture evenly onto each rectangle. Roll up on long side, pinch to seal. Cut into slices with serrated knife, cutting to end up with about 3 dozen rolls (approximately 9 per roll). Place on baking sheet and bake at 375° F for 9 minutes or until lightly brown.

I know what you're thinking...you thought I was vegetarian but there's bacon in this recipe, what kind of alternate reality is this?! Well, I actually use fake bacon (I call it facon), which can be found in the freezer section; I use the Morning Star brand. It's definitely not that close to real thing, and I do consider it to be a processed product, but there's very little of it in the recipe when you look at how many servings you get of the final results, and it works great in this recipe by combining well with the flavors of the other ingredients. So if you're vegetarian and you haven't just unfollowed my blog in a fit of shock and anger, "facon" totally works in this recipe, so us veggies can enjoy it, too.

Source: Unknown

Cauliflower Cheese Cakes

Lately I've been stumped about what to serve with what I'm serving...you know, side dishes. I just don't have enough recipes for sides and complementary dishes. So I explored and created and discovered. Here's the first of three side-dish recipes that I'll post, all three of them being fairly simple and not incredibly time consuming to make, just the way that side dishes should usually be.

My cousin shared this recipe with me, and I love the simplicity, the fact that it's vegetarian and that its main ingredient is a vegetable. What a winner! The original recipe (see source at bottom of page) is actually a gluten free dish, but since it calls for almond flour, an ingredient not typically found in my kitchen on a regular basis, and since I am not striving to be gluten free, I used regular all-purpose flour instead, and they turned out great. However, my cousin has made these with almond flour and swears they're great that way too, so if you are avoiding gluten, pretty simple to convert the recipe.

My cousin also recommended adding more cheese, a stance I fully support, and the change is reflected in the recipe below.

Cauliflower Cheese Cakes

1 small cauliflower head
3/4 cup fresh Parmesan cheese, grated
2 Tbsp. flour
2 green onions, chopped
1/2 Tbsp. chopped fresh parsley
2 eggs
1/4 tsp. pepper
1/4 tsp. salt

Chop the cauliflower into small pieces and place in a steamer basket. Steam until cauliflower can very easily be pierced with a fork. In a large bowl, mash the cauliflower until it looks like mashed potatoes, then add the remaining ingredients and mix well. Heat a skillet on medium heat and coat with olive oil. Drop 1" balls of batter onto heated skillet, then gently press down to flatten slightly. Cook each side for about 3 minutes, or until lightly browned, re-oiling pan after each batch. Serve warm.

Source: http://365glutenfree.com/day-38/

Oreo Cupcakes

My boyfriend is not a big dessert fan. (How we ever ended up together with such widely differing views on dessert, I'll never know, but somehow we make it work.) He rarely eats sweets, and never after 9PM. There is only one exception to this...if there are Oreos anywhere in sight, all rules are out the window. So when determining what to bake him for his birthday, I knew it had to have Oreos in it. And since I like cupcakes, it was an easy decision. The hard part was coming up with right combination of cake and frosting that best represented the cookies and cream flavor I was looking for. I wanted a dark, dense, semi-sweet chocolate cake, and a light, airy frosting. Here's what I came up with:

Oreo Cupcakes

Cake Ingredients:
2 cups boiling water
1 cup unsweetened cocoa powder 
2¾ cups flour
2 tsps. baking soda
½ teaspoon baking powder
½ tsp. salt
1 cup butter, softened
1½ cups sugar
4 eggs
1½ tsps. vanilla extract
24 Oreo cookies, plus more for garnish if desired

Cake Directions:
Preheat oven to 350 F. Line cupcake pans with paper liners. Carefully separate cookies so that one side has the cream intact and only the cookie remains on the other side. Set aside the cookies without the cream, to be used later in the frosting. Place the cookie halves with the cream, cream side up, at the bottom of each paper liner. In a medium bowl, pour boiling water over cocoa and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside. 
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then beat in vanilla. Add the flour mixture alternately with the cocoa mixture, beginning and ending with the flour mixture. Beat just until mixed. Fill paper liners ¾ full. Bake for 21-24 minutes, or until toothpick inserted into center comes out clean. Cool in pans 5-10 minutes or until safe to touch before removing. Place in refrigerator until completely cooled and ready to frost.

Frosting Ingredients:
4 cups (2 pints) heavy whipping cream
½ cup powdered sugar
1 tsp. vanilla extract
24 Oreo cookie halves

Frosting Directions:
In a food processor or blender, process cookie halves until blended into fine crumbs. In a large bowl, combine the whipping cream, powdered sugar and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula. Scoop mixture into pastry bag and pipe onto cupcakes. Garnish with Oreo cookies if desired.

The final results were better than I had even dared to hope. The cake was everything I wanted: dark, dense, rich. The frosting is the literal interpretation of the cookies and cream taste I wanted, without the heaviness of a standard buttercream frosting. And it's delicious. I could eat it straight out of the bowl. The only thing I had qualms about was the cookie at the bottom of the cupcake. It didn't soften up during the baking process like I hoped it would, so the crisp texture of the cookie with the softness of the cake was quite the juxtaposition. But it's growing on me. I'll probably do it the same way when I bake them again. And I will bake them again, for sure.

Sources: Ingredients and proportions have been changed, but the main inspiration came from these two recipes- http://allrecipes.com/recipe/dark-chocolate-cake-i/detail.aspx, http://buddingbaketress.blogspot.com/2011/03/oreo-cupcakes.html

Dark Chocolate Walnut Cookies

This is my friend Meredith's twist on the classic chocolate chip cookie, and it's phenomenal. I like to think of it as a chocolate chip cookie for adults. Since she's introduced me to this recipe, I've made it almost as many times as she has. In fact, I haven't used any chocolate chip cookie recipe except hers since then. Every time I bring them to work, parties or otherwise share them, they get rave reviews.

Dark Chocolate Walnut Cookies

Ingredients:
2½ cups flour
1½ tsps. baking soda
1 tsp. salt
1 cup unsalted butter, room temperature
½ cup sugar
½ cup light brown sugar
1 tsp. vanilla extract
2 eggs
1 bag bittersweet chocolate chips*
1 cup chopped walnuts

Directions:
Preheat oven to 350° F. Line baking sheets with parchment paper, if desired. Sift together flour, baking soda and salt, set aside. Cream butter and sugars until light and fluffy. Beat in the vanilla and eggs. Gradually add the flour mixture and continue to mix until a smooth batter forms. Fold in chocolate chips and walnuts. Roll into large balls and place onto baking sheets. Press down on the tops slightly, bake until edges of cookies are light brown, 12-15 minutes. Allow cookies to cool 5 minutes on baking sheet before transferring to wire rack to cool completely.

*Meredith always uses Ghirardelli 60% Cacao Bittersweet Chocolate chips. Their larger chip size and especially their higher cacao concentration and less-sugar qualities compared to other leading dark chocolate chips make them perfect for this recipe. I wouldn't think of using anything else. 

Source: The recipe originated from the Food Network, but Meredith has made some changes to enhance the texture and overall outcome.

Blueberry Oat Bars

I just have to squeeze this summer recipe in before summer ends. I've had it for ages, made it half a dozen times, and shared it with friends and family at least that many times as well. These bars are quite versatile; you can eat them for/with breakfast, as a fresh dessert, or a midday snack. I like to make a batch and then cut them into individual bars and freeze them, then take them out whenever I need them.

Blueberry Oat Bars

Ingredients:

1¾ cups oats, uncooked

1½ cups flour

¾ cup brown sugar, firmly packed 

½ cup chopped walnuts 

½ tsp. cinnamon

½ tsp. baking soda

½ tsp. salt

¾ cup butter, melted

2 cups fresh or frozen blueberries

½ cup sugar

3 Tbsp. water

2 Tbsp. cornstarch

2 tsp. fresh-squeezed lemon juice

Directions:

Heat oven to 350° F. Grease 11x7 inch baking dish. Combine oats, flour, brown sugar, nuts, cinnamon, baking soda and salt. Add butter, mixing until crumbly. Reserve 1 cup of the mixture, press remaining mixture onto bottom of prepared baking dish. Bake 10 minutes.

Meanwhile, combine blueberries, sugar and 2 Tbsp. water in medium saucepan. Bring to a boil, simmer 2 minutes, stirring frequently. Combine remaining 1 Tbsp. water, cornstarch and lemon juice; mix well. Gradually stir into blueberry mixture. Cook and stir until thickened. Spread over partially baked base to within ¼ inch of edge. Sprinkle with reserved oat mixture and press topping down into blueberry filling slightly. 

Bake 18-20 minutes or until topping is golden brown. Cool on wire rack and cut into bars.

Nothing to it! These bars are super simple to make, especially since the topping and the crust are the same. On a side note, I've made these with frozen blueberries a bunch of times, when blueberries just weren't in season and/or too expensive and I've actually had better luck with the frozen ones. They always seem to have just the right balance of sweet and tart. Sometimes with the fresh ones you don't know what you're getting.

Source: Unknown.

Spinach and Mushroom Quiche

I love breakfast for dinner, and this recipe is a great way to do that. In fact, you could have it for lunch, too. A slice of this quiche can be paired with a plate of fruit, or is complemented well by a side of salad greens with a light vinaigrette dressing. I've made it twice in the last month, can't get enough of it. Hope you like it as much as I do.

Spinach Mushroom Quiche

Ingredients:
6 slices of bacon
5 eggs 
1 cup whipping cream
¼ tsp. ground nutmeg
½ tsp. salt
½ tsp. pepper
2 cups chopped fresh spinach
2 cups chopped mushrooms
½ cup chopped onions
¾ cup shredded Swiss cheese
1½ cups shredded cheddar cheese, divided
1 9-inch deep dish, uncooked pie crust

Directions: Preheat oven to 400° F. Cook bacon in skillet, pat dry to remove excess grease, crumble and set aside. In a large bowl, whip together eggs, cream, nutmeg, salt and pepper. Stir in bacon, spinach, mushrooms, onions, Swiss cheese and 1 cup of the cheddar cheese. Pour into pie crust and sprinkle remaining cheddar cheese on top. Bake uncovered for 35 minutes, or until lightly browned on top.

Ok, so here's my two cents. First, I used vegan bacon both times I've made this, and it worked great, so if you're going the vegetarian route, you won't get left out (it rhymes). Second, I make the pie crust from scratch, it definitely adds a great texture and flavor that way, but is obviously a little more time consuming, especially if you're not that practiced at making your own yet. (I use the Betty Crocker Pie Crust recipe). Third, the cooking time on this can very a bit depending on your oven, mine took a little longer the first time than the second time (different oven).

Source: The main inspiration for this recipe is http://allrecipes.com/recipe/belle-and-chrons-spinach-and-mushroom-quiche/detail.aspx, but I've changed it up a bit to firm up the texture, among other things.

Kale Chips

As you probably already know, kale is REALLY good for you. It's like THE superfood of all superfoods. Full of vitamins and nutrients and....yeah, you know all about this. But who wants to sit there and munch on a bunch of kale? Sure, you can put it in a salad, and I do, but it's a little bit bitter (there's a tongue twister for your keyboard), so it's tough to eat a lot of it at once. Well, what if I told you that you CAN eat a bunch of it, and enjoy each bite? Ok, so now you're listening. Here's the answer.

KALE CHIPS! They're great! And so, so easy to make. It literally takes less than 10 minutes of actual prep time. Here's how:

Kale Chips

Ingredients:
1 bunch of kale
1 Tbsp. olive oil
½ tsp. sea salt

Directions:

Preheat oven to 350°. Remove the stems from the kale and tear the leaves into bite-size pieces. In a bowl, toss the kale pieces with the olive oil and salt. Spread onto a baking sheet and bake until crisp and the edges start to brown (but not burn), about 20 minutes. Let cool before eating. Store leftovers in an airtight container. 

See how easy that was? Told ya!

A couple tips to ensure success with this recipe. Make sure you use the curly kale. A lot of grocery stores will have a few different kinds (including baby kale, dino kale) but curly kale is sweeter and milder, thus making it a good choice for this recipe. You'll know it when you see it, because it will be...you guessed it, curly! Also, the cooking time is approximate; you should check the kale often because it can brown very quickly. I checked mine every couple minutes towards the end of the cooking time and did a taste test as well.

Finally, get creative with this recipe. I love the simplicity of the salt and oil seasoning, but there are so many ways you can add some extra flavor, too. Try tossing it with a little parmesan cheese before putting it in the oven, or adding a pinch of cayenne pepper. The possibilities are endless!

Sources: Food Network Magazine September 2012, http://allrecipes.com/recipe/baked-kale-chips