Pumpkin French Toast

What better way to start a nice fall day than with some pumpkin french toast? Mmmm

Pumpkin French Toast

5-8 pieces of bread (depends on the size of the bread)
2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1 tablespoon butter
powdered sugar
syrup

1. Beat eggs, milk, pumpkin, and spices.
2. Heat 1/2 tablespoon butter over medium heat in large pan.
3. Dip bread in egg mixture and place 3-4 pieces in pan. Flip when bottom is browned, about 2-3 minutes. Remove when other side is brown.
4. With remaining butter, make the remaining 3-4 pieces of bread.
5. Top with a dusting of powdered sugar and syrup.

AEM

Maple Dijon Crock pot Chicken

I'm always hesitant to make a crock pot meal because in my mind, they are all grey and soupy and full of things I don't like. While I do use my crock pot, it's typically for something like chili. This recipe was shared by a friend and was so warm and cozy and fall-like and delicious and totally changed my mind about crock pot dinners.

Maple Dijon Chicken

1 pound chicken, sliced
1/2 cup Dijon mustard
1/4 cup maple syrup
1 Tablespoon apple cider vinegar
3 medium redskin potatoes
salt and pepper to taste

1. Slice the chicken or cut into bite-sized pieces. Cut potatoes into 4-6 pieces.
2. Put everything into crockpot, mix it up. Cook on low for 6 hours or so.

AEM

Spaghetti with Bacon and Artichoke

This is another gem from the Rachel Ray mag. This was really easy to make and most of the work was done while the pasta water boiled and noodles cooked. We used turkey bacon as the meat.

Spaghetti with Bacon and Artichoke

salt and pepper
1 pound bucatini, pici or spaghetti
3 tablespoons EVOO
1/4 - 1/3 pound chunk guanciale, pancetta or center-cut bacon, chopped
1 small onion, chopped
3 - 4 cloves garlic, thinly sliced
1/2 cup dry white wine
1 cup chicken stock
2 cups thawed frozen artichoke hearts or 1 can (14oz) artichoke hearts, drained and chopped
1/2 cup freshly grated caciocavello or pecorino-romano, plus more for serving
1/3 cup chopped flat-leaf parsley (a generous handful)

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
2. While the pasta is working, in a large skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the guanciale (or pancetta or bacon) and cook until the fat is rendered, 2 to 3 minutes. 

3. Add the onion and garlic, season with pepper and cook for 5 minutes. Stir in the wine, then the stock. Add the artichoke hearts and cook to heat through, about 5 minutes. Season with salt. Lower the heat to low.
4. Stir the reserved pasta cooking water into the artichoke sauce. Add the pasta, 1/2 cup cheese and the parsley; toss. Serve the pasta in shallow bowls and pass more cheese at the table.

Link to recipe: http://www.rachaelraymag.com/recipe/fat-spaghetti-with-bacon-artichokes/

AEM

Crock pot Applesauce

If you like the house to smell wonderful and some fresh applesauce, check this one out. It's SUPER easy and basically makes itself once you dump it all into the pot.

Applesauce

4 apples (I just Fuji and Honey Crisp), peeled and cubed
1tsp lemon juice
1 stick cinnamon
3 tsp brown sugar

1. Combine all ingredients in a crock pot.
2. Set crock pot to low and let sit for 6 hours or so.
3. Stir occasionally. Every time you stir it will become more and more saucey. By the time it is done, it will be applesauce with a few swift stirs!

AEM

Progressive Dinner Recap

We had a progressive dinner and Mike and I hare the last stop so we did dessert. We made Mini Drumsticks, Pumpkin Whoopie Pies, Apple Cider Donut Holes, and Goat Cheese with Strawberry Salsa.

Big shout out to Layman Love Letters for the adorable signage! Also, the super cute invites were made by my wonderful and crafty neighbor.

AEM

Apple Cider Donut Holes

These are the perfect fall treat for morning, noon, or night. They are a great mix of flavor and nostalgia and aren't that bad for you! We will definitely be making these again! Here's the very tasty recipe:

Apple Cider Donut Holes

2 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 teaspoons cinnamon
1 large egg
2/3 cup brown sugar
1/2 cup apple butter
1 tsp vanilla extract
1/3 cup honey
1/3 cup apple cider
1/3 cup plain yogurt (I used vanilla nonfat Greek yogurt)
2 Tbsp canola oil
canola cooking spray
2 Tbsp unsalted butter
1/4 cup sugar
1 Tbsp cinnamon

1. Preheat oven to 400 degrees and spray a mini muffin pan with cooking spray.
2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
3. In another large bowl, whisk together the egg, brown sugar, apple butter, vanilla extract, honey, apple cider, yogurt, and canola oil. Pour the wet ingredients into the dry ingredient mixture and whisk until just incorporated. Don't over-mix - a few lumps are okay.
4. Using a tablespoon or cookie scoop, fill a 24-hole mini muffin pan with the batter; fill each hole 3/4 of the way. Bake for approximately 10-12 minutes and cool on a wire rack.
5. Combine cinnamon and sugar in a bowl. Before donut holes cool, roll them in the cinnamon and sugar mixture. Serve warm or at room temperature.

Original Recipe: http://www.feastie.com/blog/baked-apple-cider-donut-holes

AEM

Mini Drumsticks

I had this brilliant idea to make mini drumsticks...They ended up being delicious although they were quite a bit of work! Here's how I did it:

Mini Drumsticks

1. Make cones (see recipe below). Once cool, drop a chocolate chip in the bottom and drizzle in a little melted chocolate. everyone knows that's the best part of a drumstick!

2. Fill with ice cream (I made half with homemade carmel ice cream and half with Banana. The Banana was easier to work with. Here's the recipe: http://keepingupwithkak.blogspot.com/2012/01/banana-ice-cream-for-all.html)

3. Freeze overnight so ice cream is good and hard.

4. Melt chocolate, dip cones (or use a spoon) in chocolate. The chocolate will harden quickly so be prepared to add toppings fast!

5. Freeze until you are ready to serve. Enjoy!

Waffle Cones
3/4 c sugar
1 egg
2T melted butter
2t vanilla extract
1/4c half-and-half
1/3c all purpose flour

1. Heat small pan over medium heat.
2. Whisk sugar, egg, butter, vanilla extract, cream and flour in small bowl.
3. Spray the inside of the skillet with cooking spray and lower the heat to medium-low. You don't want it to be too hot. Add enough batter, in a thin layer, to create your cone, more batter for larger cones, less better (enough to make about a 4-inch circle) for smaller cones.
4. Cook for 3 to 4 minutes or until the bottom begins to lightly brown. BE PATIENT. 3 minutes is longer than you think and you'll only make a mess if you flip them too soon. Carefully flip the dough over with a spatula and cook on the other side until browned.
5. Remove from the pan and immediately roll it into a cone shapeI used construction paper to form a cone and wrapped it in wax paper to help the cone slide off. Pinch the bottom to close and prevent leaks.

6. Let cones cool on wax paper, flat side down. 

 

AEM