So I recently found out that I was robbed. Robbed of the joy of eating a pumpkin chocolate chip cookie at recess, robbed of memories of silky smooth pumpkin pie at Thanksgiving, no pumpkin soup, no pumpkin bread, no pumpkin pasta. None. ROBBED.
My mom does not like Pumpkin, she never cooked or served things she didn't like. Don't get me wrong, my mother is a fabulous and creative cook, but pumpkin never hit the home cooking radar for me until recently. I never knew what I was missing until a few years ago at Thanksgiving with the in-laws. Grandmas pumpkin pie may very well be the most delicious an amazing dessert I have ever had. Silky smooth and incredibly fluffy. No, I don't know how to make it, and I don't have the recipe, but I wish I did. It opened my eyes to the fact that there is a whole big pumpkin flavored world out there and I'm missing out.
I did a little gender reveal party for my bestie (She is having a boy YAY!!) last Sunday and made these little gems for dessert. VERY easy and delish!
Incredibly Easy Pumpkin Cupcakes
1 Box White, Yellow or Vanilla Cake Mix
1 15 oz Can Pure Pumpkin (NOT PIE FILLING)
1/4 tsp Nutmeg
1/4 tsp ground ginger
1/4 tsp allspice
1 tsp cinnamon
1 tsp vanilla
Vanilla Bean Cream Cheese Frosting:
1 8 oz block Cream Cheese, softened
1/2 cup butter, softened
1 1/4-1 1/2 lbs powdered sugar
2 tsp vanilla bean paste
Step 1: Preheat oven to temperature on the box of cake. Mine was 350 Degrees.
Step 2: Combine all ingredients except pumpkin. Mix well. You could use a sifter here. I don't have one, so I stirred.
Step 3: Add pumpkin and use a mixer to blend well. You will have a very thick batter.
Step 4: Spoon into cupcake liners. Fill each cup 2/3 full. Give the pan a good firm tap or two on the counter. This batter does not settle into perfectly shaped cupcakes. Any peaks or lumps will still be there when they are fully baked.. Mine were very likely the ugliest little cupcakes I'd ever seen. Not to worry, this is hidden with a delightful layer of frosting!!!
Step 5: Bake according to the instructions on your cake box, or test with a toothpick. Mine took about 16 minutes. Remove from cupcake pan and allow to cool completely.
Step 6: While the cupcakes are in the oven, whip up the frosting. In a medium bowl, blend the cream cheese, butter and vanilla until smooth. You will need an electric mixer, hand or stand.
Step 7: Slowly add the powdered sugar, 1/4 cup at a time. You may need up to 1 1/2 lbs of sugar to the consistency you desire.
Step 8: Use your favorite frosting bag and tip to frost these little guys, thus hiding the ugly little cupcake mounds.
Pictures are coming :)
Saturday, October 12, 2013
Wednesday, October 2, 2013
Roasted Red Pepper and Tomato Basil Soup
This week I had a friend crash her bicycle and break her pretty face. Not Good. Wear a helmet people, and a fullface one if you are riding lift service. Anyhow, my sister and I wanted to make her some soups, as chewing will be difficult. These soups were frozen in family size servings and can quickly be reheated for easy dinners. We made a Green Chile Enchilada Soup (more on that one later) and my fall favorite: Roasted Red Pepper and Tomato Basil Soup.
One of my favorite revelations for making soups is this Better Than Bouillon Chicken Base. It can be added to hot water and makes organic chicken stock in a couple of minutes. It is also in available veggie and beef. It is a fraction of the cost of regular chicken stock and has less sodium. Healthier, less expensive, convenient and tastes great? I know, sounds too good to be true. Try it. You wont be disappointed. You can find it in the spice aisle at Costco, although they don't carry the veggie base yet.
I recently came across a recipe for Clean Eating Vegetable Stock Powder. I love love love love it. Check out my post about it.
Ingredients:
6 Cups or 2 Pints Cherry Tomatoes
2 Red Bell Peppers
1 Teaspoon Salt
1 Teaspoon CrackedPepper
4 Cloves Garlic Minced
2 Tablespoons Olive Oil
1 Tablespoon Butter (can sub for Olive Oil if desired)
1 Cup Chopped Onion
2 14.5 Oz Cans Diced Tomatoes
1 Teaspoon Dry Basil or a 1/4 cup Fresh Basil
1 Teaspoon Italian Seasoning(optional)
1 Cup Milk
4 Cups of Chicken or Veggie Stock OR
4 Cups of Water mixed with Better Than Bouillon Chicken or Veggie Base
Step 1: Preheat Oven to 400 Degrees
Step 2: Wash tomatoes and peppers. Cut stems off of peppers and clean out the seeds. Cut peppers into quarters. Do not cut the tomatoes.
Step 3: Place tomatoes and peppers in a large bowl and drizzle 2 tablespoons of olive oil over the top, then sprinkle with 1 teaspoon salt, 1 teaspoon of cracked pepper, and 2 of your minced cloves of garlic.
Use your (clean) hands to coat all of the peppers and tomatoes in oil. Add a little olive oil if they are not all coated.
Step 4: Place in a single layer on a metal baking sheet with edges (jelly roll pan). You want to save the juices that seep out while roasting. Roast for 30-40 Minutes. They are ready when the tomatoes have shriveled up some and have little brown spots.
Step 5: While the tomatoes are roasting make your chicken stock with Better Than Bouillon , or veggie stock with Clean Eating Vegetable Stock Powder. I like to blend it in my blender to make sure it is fully dissolved. You can mix by hand too. Set aside.
Step 6: In a large pot, over medium heat, melt butter then add 1 cup of chopped onions and remaining 2 cloves of garlic. Saute until onions are soft and fragrant, about 5 minutes. You can sub olive oil for the butter here, but I think the butter gives the onions a rich flavor.
Step 7: Add 2 Cans of diced tomatoes, 1 teaspoon italian seasoning and your prepared chicken or veggie stock. If you are using dry basil rather than fresh add that now as well. Bring to a low simmer.
Step 8: Once the tomatoes and peppers have finished roasting add them and all remaining liquid in the roasting pan to your pot simmering on the stove. Allow to simmer for 30-40 minutes more.
Step 9: Transfer soup to a blender, and add fresh basil now. Blend until smooth. You can try using an immersion blender. I do not have one, so I'm not sure if it will blend as smoothly as I prefer, but either should work.
Step 10: Transfer soup back into the pot and add one cup of milk. Do not allow to boil after adding milk/cream. This step is entirely optional. The soup is delicious with or without it. I have added whipping cream, whole milk or omitted entirely. It really depends on the level of creaminess you desire.
Enjoy with your favorite grilled cheese sandwich.
I forgot to take a picture of the final product. My family devours this soup. I hope you enjoy!
To Freeze: Transfer cooled soup to a gallon size freezer bag, press out air the best you can, and freeze flat. To Serve: reheat over medium heat until it reaches desired serving temperature, do not allow to boil.
One of my favorite revelations for making soups is this Better Than Bouillon Chicken Base. It can be added to hot water and makes organic chicken stock in a couple of minutes. It is also in available veggie and beef. It is a fraction of the cost of regular chicken stock and has less sodium. Healthier, less expensive, convenient and tastes great? I know, sounds too good to be true. Try it. You wont be disappointed. You can find it in the spice aisle at Costco, although they don't carry the veggie base yet.I recently came across a recipe for Clean Eating Vegetable Stock Powder. I love love love love it. Check out my post about it.
Roasted Red Pepper and Tomato Basil Soup
Ingredients:
6 Cups or 2 Pints Cherry Tomatoes
2 Red Bell Peppers
1 Teaspoon Salt
1 Teaspoon CrackedPepper
4 Cloves Garlic Minced
2 Tablespoons Olive Oil
1 Tablespoon Butter (can sub for Olive Oil if desired)
1 Cup Chopped Onion
2 14.5 Oz Cans Diced Tomatoes
1 Teaspoon Dry Basil or a 1/4 cup Fresh Basil
1 Teaspoon Italian Seasoning(optional)
1 Cup Milk
4 Cups of Chicken or Veggie Stock OR
4 Cups of Water mixed with Better Than Bouillon Chicken or Veggie Base
Step 1: Preheat Oven to 400 Degrees
Step 2: Wash tomatoes and peppers. Cut stems off of peppers and clean out the seeds. Cut peppers into quarters. Do not cut the tomatoes.
Step 3: Place tomatoes and peppers in a large bowl and drizzle 2 tablespoons of olive oil over the top, then sprinkle with 1 teaspoon salt, 1 teaspoon of cracked pepper, and 2 of your minced cloves of garlic.
Use your (clean) hands to coat all of the peppers and tomatoes in oil. Add a little olive oil if they are not all coated.Step 4: Place in a single layer on a metal baking sheet with edges (jelly roll pan). You want to save the juices that seep out while roasting. Roast for 30-40 Minutes. They are ready when the tomatoes have shriveled up some and have little brown spots.
Step 5: While the tomatoes are roasting make your chicken stock with Better Than Bouillon , or veggie stock with Clean Eating Vegetable Stock Powder. I like to blend it in my blender to make sure it is fully dissolved. You can mix by hand too. Set aside.
Step 6: In a large pot, over medium heat, melt butter then add 1 cup of chopped onions and remaining 2 cloves of garlic. Saute until onions are soft and fragrant, about 5 minutes. You can sub olive oil for the butter here, but I think the butter gives the onions a rich flavor.
Step 7: Add 2 Cans of diced tomatoes, 1 teaspoon italian seasoning and your prepared chicken or veggie stock. If you are using dry basil rather than fresh add that now as well. Bring to a low simmer.
Step 8: Once the tomatoes and peppers have finished roasting add them and all remaining liquid in the roasting pan to your pot simmering on the stove. Allow to simmer for 30-40 minutes more.
 |
| Simmering before blending |
Step 9: Transfer soup to a blender, and add fresh basil now. Blend until smooth. You can try using an immersion blender. I do not have one, so I'm not sure if it will blend as smoothly as I prefer, but either should work.
Step 10: Transfer soup back into the pot and add one cup of milk. Do not allow to boil after adding milk/cream. This step is entirely optional. The soup is delicious with or without it. I have added whipping cream, whole milk or omitted entirely. It really depends on the level of creaminess you desire.
Enjoy with your favorite grilled cheese sandwich.
I forgot to take a picture of the final product. My family devours this soup. I hope you enjoy!
To Freeze: Transfer cooled soup to a gallon size freezer bag, press out air the best you can, and freeze flat. To Serve: reheat over medium heat until it reaches desired serving temperature, do not allow to boil.
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