New Favorite Recipes!

Hello!
 I'm returning from the land of silence to post about my recent favorite meals!  Today, I wanted to update you on all my delicious finds on Pinterest. Check out my Recipes I've Tried folder on Pinterest to see all the recipes I love!

Here they are- all pictures belong to the original blog.  Have fun!

Baked Pumpkin Donut Holes from two peas & their pod

These are fantastic little bundles of yumminess. They are moist and the pumpkin flavor really comes out.  I dipped just the tops in the Cinnamon/Sugar mix, and it was heavenly! Just as good a day later as just out of the oven. (If they last that long!)

Garlic Parmesan Chicken Lasagna Bake by Pinch of Yum

Delicious.  Creamy and rich, every family member enjoyed this.  A few notes:

I used my own Alfredo Sauce recipe just because it was easier.

I would take out the peas next time. They really didn't add anything to the dish; except that my kids got their veggies! 

Very, very good dish that is on the meal rotation list!

 

by Frieda Loves Bread

I can't believe I haven't posted about this cake.  Last November I was looking for an easy, one layer cake that I could decorate for my boy's Minecraft party.  Frieda answered my call on Facebook. I ended up cutting this into squares, and using pieces of foot rollups to made Minecraft shapes.   We LOVE this cake.  Love, Love, Love.  My daughter asked for it for her birthday in March, and still mentions it as her favorite cake.  The vanilla flavor is so good. Add cherries on top = divine.

 

Thai Beef Tacos from How Sweet it is

One more savory to add to this list.  These tacos are AMAZING! The Thai flavor is perfect, and the mangoes really punch up the whole thing.  The recipe only makes a few; double or triple as needed.  I did try this with stew meat in the crockpot once: not as good.   Use Flank steak and marinate them!

These are enough to get you started.  Check out my "Recipes I've Tried" board on Pinterest to see more tried and true recipes! 

Do you have a favorite recipe you found on Pinterest?  Let me know in the comments!

Pumpkin Coconut Tropical Soup

I ran to Zupas cafe for lunch in October and they were featuring a pumpkin coconut soup. Two of my favorite flavors! How could I resist?  Let me just say... yum! I would eat this a few times a week if I could.  Sadly, Zupas had in on their menu only for October.  But... I could recreate it, right? Right!

With just a list of main ingredients and my tastebuds, I recreated this soup.  Now, my personal opinion is that mine is slightly better. More flavor, and a little bit richer. This soup is easy to make, and full of flavor!


Pumpkin Coconut Tropical Soup
The Double Dipped Life

2 Tb butter
1/2 onion, diced finely
1/2 teas nutmeg
1/2 teas cinnamon
1/4 teas chile powder
salt and pepper
 2 cans (12 oz each) coconut milk (I used one regular and one light)
1 cup canned pumpkin
1 12 oz can of vegetable broth
1 12 oz can black beans, drained and rinsed
1 tomato, chopped
6 oz chopped pineapple
green onions, chopped, for garnish 
chopped macadamia nuts for garnish

Melt the butter in a large soup pan. Add chopped onions, and cook until soft. Add in the spices, and cook until fragrant.

Pour in the coconut milk, pumpkin, and broth, and stir well.  Heat to boiling and boil for 2-3 minutes. Add in the rest of the ingredients and warm through. Serve warm with chopped green onions and macadamia nuts.

Enjoy!

Pumpkin Cheesecake Parfaits

It's finally Fall! While I love the fresh fruit and veggies of summer, fall brings it's own flavors that comfort and warm. Pumpkin, egg nog, soups, apples, hot chocolate... mmm...

I have a favorite Pumpkin Cheesecake recipe. But this one is a no-bake.  That allowed me to use my cute little jars and layer the cheesecakes.  I used gingersnaps instead of graham crackers for a nice contrasting flavor to the smooth pumpkin.  These would make fantastic gifts!

Pumpkin Cheesecake Parfait

Recipe source: Fat Girl Trapped in a Skinny Body

I got 4 1/2pint jars out of this recipe.

1 cup gingersnap cookie crumbs
8 oz. cream cheese
 1/4 cup heavy whipping cream
1/2 cup brown sugar
1 teaspoon vanilla extract
14 ounces pumpkin puree (1 can)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
sweetened whipped cream for garnish (optional)

Mix the cream cheese and whipped cream in a hand mixer for about 2 minutes.  Add in the sugar  and vanilla and mix until smooth. Add the pumpkin puree, cinnamon, nutmeg and ginger. Process until smooth.

Spoon half of the gingersnap crumbs into four 1/2 cup-capacity dishes. Divide half of the cheesecake mixture evenly between the dishes and top with the remaining gingersnap crumbs. Divide the remaining cheesecake mixture between the 4 dishes.

Garnish with a gingersnap cookie.. Refrigerate for 1 hour or until firm.

Enjoy! 

Pumpkin Roundup!

I really appreciate all of your wonderful support through clicks and comments this past week! I've had tons of fun cooking and baking with pumpkin. I hope you found some great new recipes too! I shared 2 of them with my Mother-In-Law and she's already asking ("I don't want to beg") for repeats!

Here is a roundup of what I posted this week:

Hot Pumpkin Drink

Pumpkin Pie French Toast

Pumpkin Curry Alfredo

Pumpkin Nutella Bread

Pumpkin Pie Steel Cut Oats

Here are some Pumpkin recipes I've done in the past:

Apple Pie Chocolate Bark - Make it pumpkin by removing apples and adding Pumpkin Pie Spices

Pumpkin Cheesecake

And finally... here are some recipes from other blogs that you MUST try! I've starred (*) them if I haven't tried them yet! (They just sound divine!)

Our Best Bites Pumpkin Pie Milkshake

This Milkshake is addicting, so be careful! It's also perfect to use leftover pumpkin. 

Pumpkin Gingerbread* from Allrecipes.com

Pumpkin Cinnamon Rolls with Cream Cheese Icing* from Good Life Eats

What is your favorite Pumpkin Recipe?

Better Pumpkin Curry Alfredo

This Pumpkin Curry Alfredo is amazing. Really. 

I've made another version in the past, but I like this one better. So good. 

Don't be afraid of the curry powder. It adds a depth of flavor to the sauce. I think next time I'll also add some walnuts or pecans... yum... 

The great thing is that this dish is fast and easy. The hardest part is chopping the onion. This dish took me 15 minutes! It also uses up some of that extra Pumpkin we've accumulated over the last week!

Better Pumpkin Curry Alfredo

The Double Dipped Life

1 bag noodles- I prefer linguine 

For Alfredo sauce: 

1 package cream cheese

1 cube (1/2 cup) butter

1 cup Parmesan cheese (I use a mixture of Parmesan, Asiago, and Romano) 

3/4 cup milk

1 TB Basil

1 teas fresh Garlic

Salt and Pepper to taste 

For the Pumpkin Sauce:

1 TB oil

1/2 onion, finely chopped

1 teas curry powder

1 cup Pumpkin puree 

Nutmeg 

Walnuts or other nut of your choice; finely chopped  (optional)

1. Chop the onion finely. 

2. Put a large pot of water on the stove to start boiling for the noodles. When it boils, add the noodles, and cook according to package instructions.

3. Meanwhile: in a medium saucepan, combine the Alfredo ingredients, and melt on low heat.  When the mixture starts to melt, use a whisk to smooth out any lumps. Keep warm. 

4. In a medium frying pan, heat the oil.  Add the onion and the curry powder.  Cook, stirring often, until the onions are soft. Add the pumpkin, and whisk until all is combined. Add in the finished Alfredo sauce (do a little at a time until you get the consistency you desire. You might have leftover Alfredo sauce!) Whisk until combined. 

5. Drain the cooked noodles, and combine with the pumpkin Alfredo sauce.  Sprinkle the pasta with nutmeg and chopped nuts.   Serve warm.

Enjoy! 

Pumpkin Pie French Toast

I love French Toast. It's truly one of my favorite breakfast foods. I don't make it often, however. When I saw this recipe on Baking Bites, I knew it was just what I needed!  The pumpkin coating was thick, so a little extra cooking time is required. I do recommend using a thick bread. Baking Bites recommended using Challah or Brioche, and after using sourdough, I agree. Both those breads are softer, and might cook a little better.

Pumpkin Pie French Toast

The original recipe stated here only makes 4 large pieces of toast. Double or triple as needed! 

2 large eggs
1/2 cup pumpkin puree
1/2 cup milk
1 tsp vanilla extract
1 tsp pumpkin pie spice
4 slices of bread (pref. challah or brioche)

In a large bowl, whisk together eggs, pumpkin puree, milk, vanilla, pumpkin pie spice until smooth. Pour into a shallow dish.
Preheat frying pan or griddle over medium-high heat. Lightly grease with butter or nonstick spray.
Soak each slice of bread in the egg mixture, turning once to coat thoroughly.
Cook french toast on preheated griddle until it is cooked through, meaning no liquid should run out when lightly pressed.
Dust plate with ground cinnamon or additional pumpkin pie spice and serve with lots of maple syrup.

Enjoy!  --Worried about all of this leftover Pumpkin you are accumulating? Don't! I've got some great recipes coming up that only use a little bit!

Pumpkin Nutella Bread

It's Pumpkin time! Can you tell that I love pumpkin? This year I decided to branch out and do more than just pumpkin pies. I found so many delicious sounding recipes, and started baking! 

This tempting treat is from Barbara Bakes. Now, I'm sorry about the picture. It rained all weekend, so I couldn't get good light. But, trust me- this bread is moist and full of flavor!  The Nutella taste is not as powerful as I expected, but it's a nice contrast to the pumpkin. This bread is great for breakfast, but would also be great warmed with a scoop of vanilla ice cream.



This is also my entry in to the 12 weeks of Christmas "cookies"! It's week 5. Take a look below to see some other great treats!

Pumpkin Nutella Swirl Bread

Yields 2 Medium Loaves

3 cups all-purpose flour
1 tsp pumpkin pie spice (I doubled this)
2 tsp ground cinnamon
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, soften
2 cups granulated sugar
3 large eggs
1 16 oz can of pure pumpkin
1/2 cup Nutella

1. Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray, or four/five mini loaf pans (5 3/4 x 3 1/4 x 2 1/4. Don’t fill more than 2/3 full.)
2. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
3. In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and combine well.
4. Add the dry ingredients stirring until just combined.
5. Layer 1/3 of the batter into the bottom of 2 loaf pans, swirl in a couple scoops of Nutella, do another layer of batter and another layer of Nutella and top with the remaining 1/3 of the batter.
6. Bake side-by-side for about one hour or until an inserted toothpick comes out clean. (Bake 35-40 minutes for the mini loaves.)

Note: Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.

Hot Pumpkin Drink

It's getting cold here in Utah. It has been snowing in the mountains all week, and is starting to snow in the valley.  While winter is my least favorite season (and that's putting it mildly), I do love the food that comes with it!  Soups, stews, and hot drinks! 

I'm told that this recipe tastes like Starbucks Pumpkin Latte.  This one, however, does not contain coffee, or any caffeine. The rich flavors of pumpkin and spices make a wonderful aromatic and tasty experience! 

Hot Pumpkin Drink

1 cup pumpkin puree
1 quart milk
1/4 cup white sugar
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
Nutmeg

Combine pumpkin, milk, sugar, cinnamon, and vanilla in a large saucepan over medium heat. Use a whisk to blend well. Heat to a simmer; do not boil.  Pour into mugs, and sprinkle with Nutmeg. Drink carefully- it's hot!

Pumpkin Pie Steel Cut Oats

Steel Cut Oats are one of my favorite breakfast foods. They are heartier than regular oats, and have more fiber, so you stay fuller longer!  They do take longer than regular oatmeal, so I only get them once in awhile.The best part is that, like regular oatmeal, you can add any flavor or mix-in to your oats.  I made them this weekend, and as I was finishing it, inspiration hit. Why not add Pumpkin? After all, everything else I ate this weekend had pumpkin in it! I realize that I have never posted a basic recipe for Steel Cut Oats, so I'm including that as well!

Pumpkin Pie Steel Cut Oats 

The Double Dipped Life 

3 1/2 cups water

1 cup steel cut oats

Pinch of salt

1/2 cup skim milk (or water, but milk is creamier)

1 teas vanilla

1/4 cup packed brown sugar

1/2 cup pumpkin

2 teas. pumpkin pie spices

1. Bring the water to a boil in a large pot. Add the oats and salt, stir. 

2. Reduce the heat to medium low, and cook for 30 minutes.  Add in the milk and vanilla. Stir, and cook for 5 more minutes.

3. Add in the brown sugar, pumpkin, and pie spices. Cook for 5 more minutes. 

Serve hot. Leftovers can be reheated. Just add a little milk, and warm in the microwave!

Basic Steel Cut Oats 

3 1/2 cups water

1 cup steel cut oats

Pinch of salt

1/2 cup skim milk (or water, but milk is creamier)

1 teas vanilla

Toppings include: cinnamon, coconut, tropical fruit, fruit, raisins, etc! 

1. Bring the water to a boil in a large pot. Add the oats and salt, stir. 

2. Reduce the heat to medium low, and cook for 30 minutes.  Add in the milk and vanilla. Stir, and cook for 10 more minutes.

3. Add in your desired toppings and stir.

Serve hot. Leftovers can be reheated. Just add a little milk, and warm in the microwave!

My stand-by Steel Cut Oats recipe is Maple and Brown Sugar.  Here is your 3rd recipe of the day! 

Steel Cut Oats 

Maple and Brown Sugar version

The Double Dipped Life

3 1/2 cups water

1 cup steel cut oats

Pinch of salt

1/2 cup skim milk (or water, but milk is creamier)

1 teas vanilla

1/4- 1/2 cup maple syrup (Please use Real maple!) 

1/4 cup packed brown sugar

Other toppings include: cinnamon, coconut, tropical fruit, fruit, raisins, etc! 

1. Bring the water to a boil in a large pot. Add the oats and salt, stir. 

2. Reduce the heat to medium low, and cook for 30 minutes.  Add in the milk and vanilla. Stir, and cook for 5 more minutes.

3. Add in the maple syrup and brown sugar. Cook for 5 more minutes.  If you are using other toppings, Cook for 10 minutes before adding toppings. 

Serve hot. Leftovers can be reheated. Just add a little milk, and warm in the microwave!

Enjoy coming up with your own unique versions of this hardy breakfast!

It's Pumpkin week!

I love Autumn. The colors, the smells, and mostly, the food! Soups, pies, and pumpkin!  I went on a major pumpkin binge this weekend, and have lots to share with you!  Plus, I still have more to bake... I ran out of pumpkin! :)

So, starting tomorrow, I'll share a pumpkin recipe every day. Come join me, and share some of your links or favorite recipes too!  Thanks for the support!

Bloopers: Pumpkin Snickerdoodles

The Saturday after Thanksgiving, I decided to bake our own turkey and thanksgiving dinner. I wanted leftovers, gosh darn it!

For desert, I picked a new recipe that I had found online. Pumpkin Snickerdoodle bars.

Did you get that? Pumpkin pie on top of Snickerdoodles. What could be better?

They were fairly easy to make, and we eagerly cut into the bars for our first bite.

Fail.

Now, I know I didn't overcook them because the pumpkin layer wasn't as "pie-like" as the recipe said it should be. It was fully set. So, why, when we dug in, was the entire dish- including the snickerdoodle layer- mush?

Mush I tell you!

I could only eat one very small square. The mushy texture of pumpkin pie is about all I can take. I couldn't add another layer to that, especially when it tasted like raw dough.

Then, let's talk about the salt.

Way. Too. Salty.

The salt was all I could taste! Just a hint of pumpkin... and salt! Yeah... not good.

So... when nobody had taken another serving within the next few days, the whole pan got dumped in the garbage.

There is nothing that makes me sadder in the kitchen than wasted time and ingredients.

I considered blogging the recipe with some changes. But, that just seemed silly. Even with changes, I will never make it again, so what would the point be? I wouldn't want to be responsible for you wasting time and ingredients!

But... if I did change it, I would cook the bottom cookie layer before adding the pumpkin layer. And, of course, LESS SALT!

It's a good thing we had leftover Apple Pie from "real" Thanksgiving!!

**What new dish have you tried that failed? Would you make it again?

Pumpkin Cheesecake... oh, yum!

I was craving Pumpkin. Who doesn't this time of year? As I started searching recipes, I came to this amazing looking cheesecake by Paula Deen. I knew that I had to try it!

It was so easy to make, and was soooo creamy...mmm... a definite keeper!

Pumpkin Cheesecake
Paula Deen

Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling: 3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions :Preheat oven to 350 degrees F.

For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.





For filling: 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.
(**Maybe this was just me... but the mixture was not very smooth. I didn't worry about it, and it came out just fine. **UPDATED: I read on another blog about how to avoid clumps. Make sure your cream cheese is completely to room temp! Easy!)



Pour into crust. Spread out evenly and place oven for 1 hour.


Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Pumpkin Curry Alfredo

The yumminess of Alfredo; the tastiness of pumpkin, the spiciness of curry...what else could you wish for? (Besides chocolate of course!)

Pumpkin Curry Alfredo

1 Package Bowtie Pasta
1/2 batch Alfredo Sauce
1/2 T real butter
1/4 C minced onion
1 C canned pumpkin
2 T Chicken broth
1T Rosemary

1/2 to 1 teas curry powder

Cooked, diced chicken is wonderful in this dish as well!

Cook the pasta according to the directions. In a separate pan, melt the butter, and then add the onion. Saute until soft.

Add chicken broth and rosemary. Stir, scraping the bottom of the pan to get all of the onion bits. Add pumpkin and whisk to combine. Add alfredo sauce, stir to combine, and cook until heated.

Stir in Curry powder. Serve on top of prepared pasta. Top with parmesan cheese.

Enjoy!