Food without Pumpkin in it!

So as it turns out I am physically capable of making something this time of year that doesn't have pumpkin in it. The trade off is that it will probably give you the diabetes. 

Now I'm not fancy enough to own a trifle bowl so I had to get creative with 3 medium sized storage bowels I had at home. This worked out great because I brought the desert over to a friends house where we were having dinner, left them a container for later and we got to keep one at the house for us. To say that this was a big hit would be an understatement. It was also really easy to make. 

If that doesn't look delicious to you I promise that it's much tastier than it looks. If that does look delicious to you than you deserve a high five for being awesome and seeing passed the poor photo quality.

Now that I think about it this is probably exactly what I would have made myself for dinner if my parents had left me home alone and I wandered into the kitchen at the age of 7.

Stock photo incase you still can't see the awesome:

This perfectly illustrates the awesomeness of the trifle though because no matter how messy or crappy it looks it's all going to the same place and it's all going to taste amazing.

What you will need:

1 box chocolate cake mix

2 boxes of chocolate jello instant pudding

4 cups of milk (as per the pudding directions)

1 cup peanut butter (plus 4 tbsp for drizzling)

1 large container of cool whip

1 bag of mini Reese peanut butter cups (chopped into pieces)

1 large bag of Reese's pieces

What you must do:

Bake the cake as per the directions on the box. Let cool completely.

Let cool whip thaw out until it's easier to spread.

Make the pudding as per the directions on the box, at the very end before you let it set stir in the cup of peanut butter. Let set.

Crumble the cake into a trifle dish (or bowl) 

Top with 1/2 of the pudding mixture

Add a layer of cool whip (1/2 the container)

 Sprinkle 1/2 of the chopped Reese peanut butter cups and 1/2 the bag of Reese's pieces.

Do another layer exactly the same: cake, pudding, cool whip, candy.


Put the 4 tbsp of peanut butter into the microwave for about 45 seconds to melt, then drizzle over top of the trifle.

And then try to beat your friends to the bowl before they eat it all without you. 

Pumpkin Palooza Part 4.

I find that lots of time when I'm cooking with canned pumpkin I often have a weird amount of it left over that I'm never quite sure what to do with. Well, here's a little idea for those of you who may be having a similar issue. 

This works out fantastically in our house because it gets rid of my leftover pumpkin puree and the beef absolutely adores having breakfast for dinner.

I present to you, the pumpkin spice pancake!

What you will need:

1¼ cups all-purpose flour

2 tbsp. brown sugar

2 tsp. baking powder

¼ tsp. salt

¾ tsp. ground cinnamon

¼ tsp. ground nutmeg

Dash of ground ginger

Dash of ground cloves

1 cup milk

½ cup pumpkin puree

1 large egg

2 tbsp. vegetable oil or melted butter

What you need to do:

Whisk together the flour, sugar, baking powder, salt and spices in a medium bowl.  

Make sure to blot out any chunks of brown sugar.  

In a separate small bowl, combine the milk, pumpkin, egg and oil or butter.  

Stir into the dry ingredients and mix until just combined.  

(The batter may still be lumpy.)

Heat a greased skillet or griddle over medium heat (325˚F for the griddle).
Pour the batter on the griddle or skillet in 1/3 cup portions. 

 When bubbles start forming on the top, carefully use a spatula to flip to the other side.  Let cook for a few more minutes until golden brown.  

 Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed.  Serve with cinnamon sugar, maple syrup, and/or whipped cream.

What do you do with your leftover pumpkin puree?

Pumpkin Palooza Part 3

Today I bring you yet another pumpkin adventure and this one is absolutely perfect because the temperature has dropped and I'm seating heating oil trucks all over the place making deliveries now. Soup just my be my favorite food in the entire world if you think that's an odd statement I'd suggest you get yourself looked at.

I'll be the first to admit that I couldn't get the beef to even try this, though I will also admit that I didn't push too hard because I wanted to keep it for myself.

Most of the soups I make are more of an all day project but this was quick and easy and gave me the satisfaction of having made it myself as well as a warm full belly.

If you're looking for bursts of flavor you might want to look elsewhere or find something to jazz this up (an apple?), it's very simple and comforting and isn't likely to wow the socks off of any dinner party guests.




What you will need:

2 tablespoons butter 

1 small onion, chopped 

2 (15 oz.) cans pumpkin puree

4 cups water

1 cup milk 

2 tablespoons maple syrup
Salt & Pepper to taste

What to do with it:Melt butter in a large saucepan over medium heat; add onion and cook, stirring often until very soft, about 8 minutes.
Add pumpkin, water, milk, syrup, salt and pepper; bring to a boil.
 Reduce heat and simmer for 10 minutes, whisking often, or hit it with the immersion blender as I did.

What's your favorite kind of soup?

Pumpkin Palooza!

Fall is here which means you can't turn around without bumping into something that is pumpkin flavored. So here I am to add to that with a recipe I tried for the very first time this week.

Fun fact: It is nearly impossible for me to type the word pumpkin correctly the first time it always comes out punkin, possibly because that's what my dad calls me. 

These are also completely edible and super tasty as muffins. 

(you know, without the frosting)

What you need for the cupcakes:

2 1/4 cups unbleached all-purpose flour

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1 tsp ground allspice

1 Tbsp baking powder

1/2 tsp baking soda

1 tsp salt

1/2 cup canola oil

1 cup granulated sugar

1/3 cup brown sugar, loosely packed

2 eggs

3/4 cup milk

1 (15-oz.) can pure pumpkin puree (not pumpkin pie mix)

What you'll need for the Cinnamon Cream Cheese Frosting:

1 packages cream cheese (regular or light), softened

1/4 cup (1/2 stick) butter, softened

3 1/2 to 4 cups confectioner’s sugar

1 tsp vanilla

1 tsp ground cinnamon

How to make pumpkin cupcakes:

Preheat oven to 350 degrees.
Line muffin pans.
I used one 12 piece regular muffin pan and one 6 piece large muffin pan. 

In medium bowl, blend the flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, & salt. Set aside.

In large bowl, blend canola oil, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, blending well after each addition. Stir in the milk and pumpkin puree and blend well. Add the flour mixture into this pumpkin mixture and stir until blended. Pour batter into muffin cups, filling each cup about 2/3 full.

Bake at 350 degrees for 17-25 minutes depending on the size of your cupcakes, or until toothpick inserted in center comes out clean. Cool cupcakes in pans for about 5 minutes, then remove to completely cool on a wire rack.

You can make the frosting while cupcakes are cooling…

How to make the cinnamon cream cheese frosting:

Blend softened cream cheese and butter together until smooth. Add in vanilla and cinnamon, blending everything well. Gradually add confectioner’s sugar a cup at a time, blending mixture after each addition.

Frost cupcakes when they have completely cooled. Seriously, if you do it too early it's a drippy mess.

Also, because of the cream cheese these should be refrigerated if you're saving them.

 In my opinion they actually tasted much better the next day. 

The Beef thought they were fantastic from the get go. 

A new kind of yum!

Growing up at dinner time you'd find my plate about 1/4 meat, 1/4 vegetable (usually starchy), 1/2 starch and that was the formula I stuck with until I started to educate myself.

Times certainly have changed and I wanted to share with you the recipes that have been keeping me whole30 compliant this week.

Also, I must mention that today is day #6 of my whole30 challenge and I've been sleeping like an absolute baby and waking up feeling extremely well rested. 

I'm also beyond excited that I can now make proper zucchini noodes (zoodles) because The Beef got me this for my birthday. 

Italian Breakfast Bake

So easy in the morning before work when I don't have much time, I just take it out of the freezer, put it in the microwave for 3 minutes and I'm good to go. 

Thai Curry

My absolute favorite thing so far, and the dish that introduced me to my newest addiction of ricing cauliflower.

Crockpot Sausage & Peppers

I've always been in for any opportunity that lets me eat spaghetti squash and this is no exception. It was really hard finding whole30 compliant sausage but totally worth it. Thank you Whole Foods! 

Cauliflower rice & Avocado scramble

I made this one myself because I had things I needed to use in the house, it's 2 eggs, half an avocado and a fistful of cauliflower rice. It's light, delicious and kept me energized and full during 2 hours of working out.

Breakfast Time!

I am notorious for skipping breakfast. I have an arsenal of excuses. As I'm trying to eat healthier I've recognized the importance of breakfast and I'd like to share a few of the meals I've been eating incase it'll change someone else's mind too. 

1. Cereal

I know, so boring and predictable right? The truth is, I love cereal, It's been on sale like crazy so I've been buying it like crazy. To keep it exciting I actually combine my cereals. For instance this morning I had one serving size of Fiber One Original (which looks like the stuff you get out of the vending machine at the petting zoo but tastes amazing.) and one serving size of Fiber One Chocolate. Toss in a half a serving of light vanilla soy milk and you've got yourself 175 calories of pure heaven. 

2. Hot Cereal 

Also boring and predictable, right? Well, morning is my mortal enemy and my brain isn't firing on all cylinders yet so I need to keep it simple. 

What I do though is take one packet of original plain instant cream of wheat or oatmeal and mix in 1/3 cup of  granola (withe ingredients you can see & pronounce!) . I use Cinnamon Oat Clusters with Flax Seeds (5g fiber, 720mg omega-3, etc) so when I pour the water in the flavoring distributes and I have no need for whatever that shady quaker oats guy is lacing his oatmeal with. All for only 230 calories and great when it's freezing out. 

3. Bacon, Egg & Cheese

That probably through you for a loop, didn't it? And honestly this version doesn't take much longer than throwing together my oatmeal. In the microwave wrapped in paper towel I zap a piece of turkey bacon for about a minute, take it out and crumble it. Then in a microwave safe bowl that I've sprayed with non stick spray I zap 1/2 cup liquid egg whites & 1/4 cup regular egg substitute (you can do just regular egg substitute but I use the egg whites b/c they have less sodium) for 90 seconds. Take it out, toss in bacon and stir, zap it for another 45 seconds, take it out, mix in 3 tablespoons of shredded reduced fat cheddar , stir it up and zap for another 20 seconds and you're all set. My only advice is to wash the bowl right away after you're done because that cheese is a pain in the butt to get off when it hardens. And this super yummy comfort breakfast will only set you back about 200 calories. 

I'll keep you updated as I continue to navigate the strange new world of breakfast. 

Crockpot Veggie Stew

Since Tuesday's post made us fat I thought I'd balance it out. I'm trying to eat healthier and I think this just might become a regular dish for me. The finished product while not pretty can only be described as OMG good. 

You will need:

1 cup canned chickpeas, drained and rinsed

1 eggplant, peeled and cute into 1/2" cubes

2 cups coarsely chopped zucchini

1 cup coarsely chopped carrots

1 cup cubed butternut squash

1 cup chopped onion

1 tomato, coarsely chopped

--

1 1/2 cups fat free vegetable broth

1 6oz can tomato paste

1 tablespoon chopped garlic

1 teaspoon olive oil

1 teaspoon dried basil

1/3 teaspoon cinnamon

1/4 teaspoon salt

1 no-calorie sweetener packet

Place the chickpeas and all the veggies in a crockpot.

In a large bowl, combine all other ingredients. 

Mix well and pour evenly over the contents of the crock pot. 

Gently stir to allow the sauce to coat the veggies.

Cover and cook on low for 8 hours. 

Enjoy!

Serving size 1 cup: 100 calories, 1g fat, 296 mg sodium, 20g carbs, 6g fiber 7g sugar, 4g protein.

Makes 8 servings. 

My All American Boyfriend

“Good apple pies are a considerable part of our domestic happiness.”

Jane Austen

If you remember I made my very first pie back in November. The Beef on the other hand has a bit more experience with pie making than I do. He decided to show off for me the other night and allowed me to document because I'm not sure anyone would believe me otherwise.

He started out by making the crust.

2 cups all-purpose flour

1 teaspoon salt

1 tablespoon sugar

6 tablespoons butter

6 tablespoons shortening

6 to 8 tablespoons ice water

Mix in a large bowl:

2 cups all-purpose flour

I teaspoon salt

1 tablespoon sugar

Then cut in using the dough blender (or in this case, your hands): 

6 tablespoons butter

6 tablespoons shortening

6 to 8 tablespoons ice water

Wrap your pie crust in plastic wrap. Then place in refrigerator for 20 or more minutes, while you make the pie filling. 

For the apple pie filling you need:

5 Tart Peeled Apples

1 Cup Sugar

2 Tablespoons Flour

1/2 Teaspoon Cinnamon

1/4 Teaspoon Salt

1 Tablespoon Cider Vinegar

1 Tablespoon Lemon Juice

Peel and slice your apples.

Soak them in water with a tablespoon of lemon juice. This will prevent the first apples cut from turning a funky color. 

Mix in large mixing bowl:

1 cup sugar

2 tablespoons flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 tablespoon vinegar

Now, drain the water off of the apples and mix them with the spices.

Now that your pie crust has had plenty of time to cool, divide it into two, equal halves.  

Roll one of the balls of pie crust out until it is around 1/8th of an inch thick.

Once you have rolled out the dough, wrap it around the rolling pin and unroll it onto your pie pan.

Once you have shaped it to fit the inside of the pan, take a fork and poke holes in the bottom of the crust. This will let the steam out as the pie bakes.

 Dump all of the apples in the pie. Place about 4 chunks of butter on top of apple filling. This will give the filling rich flavor.

Roll out the remaining pie dough and place it on top.

Cut long strips of tinfoil and place them around the edge of the pie.

This will prevent the crust's edge from burning while it bakes. You will want to take the tinfoil off about ten minutes before the pie is done. This way, the apple pie will have a golden brown edge.

Bake your pie at 400 degrees for 50-60 minutes.

For a glossy effect, brush a small portion of egg white on top of the crust when you remove the tinfoil.

Wait longer than he did to cut it so it has time to set and then serve with ice cream because that's even more delicious. 

A year in review pt. 4

So this is it, the grand finale! I'm really glad that I did this because I genuinely forgot how awesome my year really has been. If you don't know what I'm talking about go check out parts one, two and three to catch up. Anyway, lets bring on the final quarter of 2012.

October

So I don't know if you're familiar with this video:

It's completely fake but I still get a really big kick out of it. So back in October I was all bummed about thinking about how it'd been a year since we put my beloved dog down and someone posted a really sad video and I just couldn't take it so in order to combat the sadness I posted the above one and then was inspired by the line "I want them in a basket and I want little bow ties and I them to be on a rainbow..." to make the most glorious picture because I just love The Beef so much and I want him in a basket, in a bow tie on a rainbow. 

Needless to say I perked right up. 

In October Connecticut becomes the land of fests. Apple fest, garlic fest, etc. Really it's just an excuse to walk around a big field that has a bunch of tents set up where you can buy fair food and tons of homemade things. It's like pinterest but outside. We went to several and I noticed how The Beef and I react to these differently, he eats everything until he feels sick and I suddenly become very passionate about flavors and want to buy all the sauces, ever. I also got really obsessed with making Pumpkin Risotto.

We also took a day trip up to the Fly Creek Cider Mill which is one of my favorite places in the world. The store their is amazing and the cider is to die for. It's also about 10 minutes from the baseball hall of fame, we don't go this year though because we went last year. We did go exploring at Howe Caverns though which is always fun. 

You're probably wondering what the hell is in that bottom left picture. Well, I'm not ashamed to admit that that's the blank/pillow fort that I stayed in during Hurricane Sandy because The Beef was stranded at work. 

And finally, we were able to decorate our house for Halloween for the first time which was really fun if you ignore the fact that we didn't get a single person at the house on Halloween night.

November

I got really into collages in November.

I also took a solo road trip to MD to hang out with the fanciest pregnant lady that I know. 

Burnt out from all the risotto I made the month before I lost the will to cook, leading us to explore the world of pre-made food at the grocery store which always turned into a mini thanksgiving complete with all the trimmings. Pair it with hot chocolate or pumpkin egg nog and you're completely festive. 

We got together with friends for a poker game and I was a little rusty and unlucky so I got to sit on the sidelines from early on and watch The Beef rake in the chips. 

We decorated the house for Christmas as is our November custom and spent lots of time snuggling by the fire in our wood stove. 

December

One night I forgot to bring food to work and I was really hungry, the beef wasn't up to anything so he stopped by with an entire chicken and we at it in his truck. He had piano Christmas music playing because he is adorable, romantic and festive.

We also took the 7 hour road trip to visit his mother & step father out in Pennsylvania. It seems to  work the best for "everyone" if we leave at 11pm when I get out of work and I drive while the Beef sleeps. 

I baked so many things in december I've officially lost count. Cookies, cake pops, peanbut butter balls, it was a never ending fury in my kitchen. Dear Button of December 2013, I really hope you find this note. I know you're looking back fondly at the memories of last December where everyone loved your baked goods but honestly, you were traumatized, it was awful, and you swore to never do it again. So do yourself a favor and go easy this year. Love, December 2012 Button.

And finally December ment Christmas, with all the driving around and delivering presents and general awesomeness that the Holiday season brings. 

So there you have it my 2012 all packaged up for you.  How was your year? Do you like looking back? I think it's a nice reminder. Can't wait to see what the next year has in store for me though.