Sunday, October 18, 2009

Pumpkin Waffles with Maple Butter Syrup

YUMMY! Such a wonderful way to enjoy some fall flavor with your breakfast. This came from Better Homes and Gardens.

2 cups whole wheat flour
2 Tablespoons brown sugar
1 Tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 3/4 cups milk
1 cup canned pumpkin or mashed, cooked pumpkin
2 egg yolks
3 Tablespoons butter, melted
2 egg whites

In a large bowl, stir together flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg and ginger. Add the milk, pumpkin, egg yolks and butter. Stir until just combined, batter will be lumpy.

In a small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form. Gently fold beaten egg whites into pumpkin mixture, leaving a few puffs of egg white.

Heat a lightly greased waffle baker. Bake waffles according to your waffle maker. Serve waffles immediately.

1/2 cup maple syrup
1/2 cup butter

Whip ingredients together until combined. Enjoy!

Saturday, October 17, 2009

Sweet Potato Bundt Cake

This is a great way to enjoy some sweet potatoes. And perfect to enjoy this time of year. I got this recipe from Heart Healty Living, but changed it up a little.

1/2 cup butter, softened
1/2 cup sugar
2/3 cup brown sugar, divided
1 egg
2 eggs white
1-15 ounce can sweet potatoes, drained and mashed
2 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3 1/2 teaspoons cinnamon, divided
1 cup plain nonfat yogurt
1 teaspoon vanilla
1/2 cup chocolate chips

Preheat over to 350 degrees. Spray a 10 inch fluted tube pan with nonstick cooking spray; set aside.

In a large bowl, beat together the butter, sugar, 1/3 cup brown sugar, egg, and egg whites until light and fluffy. Add sweet potatoes and mix well. In a medium bowl, add the flour, baking powder, baking soda, and 2 teaspoons cinnamon. Add the yogurt and vanilla.

Spread 1/3 of the batter into the prepared pan. Sprinkle with half the remaining brown sugar, half the chocolate chips and half the remaining cinnamon. Repeat layes, ending with the final 1/3 of the batter. Bake for 40 to 40 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes. Invert onto a serving platter.

Thursday, October 15, 2009

Roasted Butternut Squash

I love squash! I could eat it raw, cooked and cold. This dish is so easy and so yummy. I even take this to work and eat it cold for lunch.

1 butternut squash
1 - 2 Tablespoons olive oil
2 Tablespoons parsley

Preheat the oven to 350 degrees. Cut the ends off the squash. Using a potato peeler, take the skin off the squash. Cut the squash in half the long way and scrap out the seeds from the middle. Continue to cut the squash into 1 1/2 inch cubes.

Put the squash in a baking dish. Add one Tablespoon 0live oil and mix well. Add more olive oil if needed. Sprinkle and mix the parsley onto the squash.

Bake the squash for 20 - 30 minutes, or until the squash is soft when inserted with a fork.

Wednesday, October 14, 2009

Spinach Salad with Poppyseed Dressing

This is one of my most favorite salads in the entire world!! I could eat it over and over again and never tire of it. Do not put the dressing on until you are ready to eat it. I will often have my guests add their own dressing, that way I can enjoy the leftovers for lunch without the spinach going soggy.

1 bag spinach
1 container mushrooms
red onions - chopped (to your liking)
swiss cheese - shredded (to your liking)
bacon - cooked and chopped (to your liking)

Mix ingredients together. Just before serving, add the dressing. I usually have people add their own dressing so that the leftovers don't go soggy.

1/3 cup vinegar
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon mustard
1 teaspoon poppyseeds
3/4 cup oil

Mix everything but the oil in a blender. Turn on the blender and slowly add the oil.

Tuesday, October 13, 2009

Banana Doughnut Holes

I found this recipe on The Food Network. I've never made homemade doughnut holes before so it was a learning process for me. Who knew that oil was too hot, then too cold, then too hot...not me! These taste a lot like banana bread and are quite delicious.

3 large ripe bananas, cut into 1/2 inch slices
2 Tablespoons cold butter, cubed
3 Tablespoons brown sugar
vegetable oil for frying
1 3/4 cup flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup heavy cream
1/4 cup sour cream
1 egg
1 cup cinnamon chips (I also used chocolate chips)

Preheat oven to 400 degrees. Place sliced bananas into a small baking dish. Top evenly with cubed butter and brown sugar. Bake for 20 to 25 minutes, until golden and bubbly. Remove and coarsely mash with a fork, still leaving chunks of bananas. Set aside.

Heat 3 inches of oil into a large Dutch over or large deep-fryer over medium heat, to 350 degrees.

In a large bowl, combine the flour, cinnamon, baking powder, baking soda and salt; set aside. Gently whisk the heavy cream, sour cream and egg until just combined. Slowly stir in banana mixture, cream mixture and cinnamon chips into dry ingredients until just combined.

In batches, using a medium cookie scoop, scoop dough and carefully drop into hot oil, about 8 at a time. Fry for 3 to 4 minutes, turning frequently, and until golden brown. Transfer donuts with a skimmer onto a paper towel lined plate to drain, until all have been fried.

1/3 cup milk
1 Tablespoon butter
1/2 teaspoon vanilla
2 cups powdered sugar

In the top of a double boiler set over simmering water, mix the milk, butter, and vanilla until the butter is melted. Slowly add the sugar, beating until the glaze is smooth. Dip doughnuts into the glaze, turning to coat, and carefully transfer them to a large sheet of waxed paper to dry.

Thursday, October 1, 2009

Pumpkin Pistachio Monster Cupcakes

Isn't he so cute?? Really easy to make and oh so finger licking good to eat! Here is what the inside looks like.
I am entering this cupcake into a cooking contest called Cupcake Hero. Check it out HERE. I'll let you know when and how you can vote for me! In the meantime, try out these yummy monsters.

Pumpkin Dough

½ cup oil
1 ¼ cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 ½ teaspoon pumpkin pie spice
¼ teaspoon salt
1 cup pumpkin

Stir the oil and sugar together. Whisk in the eggs and vanilla. Add the flour, baking powder, pumpkin pie spice and salt. Mix well. Add the pumpkin.

Pistachio Dough

1 cup de-shelled pistachios
1 teaspoon pumpkin pie spice
1 cup flour
2 teaspoons baking powder
½ teaspoon baking soda
1 cup sugar
¾ cup butter, softened
3 eggs
½ teaspoon vanilla
½ cup milk
Green food coloring, to your color liking

Place the pistachios in a blender, pulse until fine. (It does not need to be ultra fine, texture is good.) Add to the pumpkin pie spice, flour, baking powder, and baking soda; mix together.

In a large bowl, beat sugar and butter until fluffy. Add eggs, one at a time, making sure each is fully mixed before adding the next. Add the vanilla. Alternatively add the pistachio mixture and the milk, until all of the pistachio mixture and milk has been added. Add the green food coloring. Mix on low just until combined.

Making the Pumpkin Pistachio Cupcakes

Because of the way I decorated the cupcakes, I did not use paper liners. Instead, spray 24 muffin cups with non-stick spray.

Spoon a layer of pumpkin dough into each muffin cup. Spread out evenly. Follow with a layer of pistachio dough, pumpkin dough and finish with pistachio dough, spreading the dough out evenly each time.

Bake at 350 degrees for 20 minutes. Cool for 10 minutes before removing from pans. Cool completely before decorating.

Cream Cheese Frosting

3 cups powdered sugar
8 oz cream cheese
4 Tablespoons butter
1 teaspoon lemon juice
Green food coloring, to your color liking

Mix all ingredients together, until smooth.

Spoon the frosting into an icing decorating bag with a large open circle tip.

Turn the cupcake upside down and place on top of two Nutter Butter cookies. Make straight lines of icing from bottom to top of the cupcake, all around the entire cupcake. Attach red licorice strings for antennae and M’nM’s for eyes.