Pumpkin Molasses Cookies

We have a deep love for cookies that look a lot like this at our house- Grandpa Buckingham's Ginger Cookies, but the similarities end at the looks. These are pumpkin in all the glorious pumpkin goodness. It's easy to love both kinds since one is not replacing the other and because well, I adore pumpkin so much!

Pumpkin Molasses Cookies

2 1/3 C flour
2 tsp baking soda
1/2 tsp salt
1 T pumpkin pie spice
8 T butter, room temperature
1 C brown sugar
1/4 c molasses
2/3 c pumpkin
1 lg egg
1/2 c sugar for rolling

Beat the butter and sugar in a bowl until smooth. Add the molasses and pumpkin and beat again. Finally add the egg and beat for a minute more.

Mix in the dry ingredients. At this point you may need to chill the dough so it will be able to roll into balls. I did! So chill for about 1 hr. I think you could probably add just a little more flour so you wouldn't have to chill. I will have to try that next time.

Preheat oven to 350. Roll into 1 in balls and then roll in sugar. Bake for 12-14 min. 

Pumpkin Pecan Streusel Muffins

This are so good smothered in butter. Perfect way to start a autumn morning!

Pumpkin Pecan Streusel Muffins

1/4 C butter, softened
1/2 C sugar
1/4 C brown sugar
2/3 C pureed pumpkin
1/2 C buttermilk
2 eggs
2 T molasses
2 C flour- I used 1/2 white, 1/2 wheat
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp salt
1/2 C chopped pecans

Streusel:
1/3 C flour
3 T brown sugar
2 T butter

Preheat oven to 375 degrees.

In a mixing bowl cream butter and sugars. Add pumpkin, buttermilk, eggs and molasses. Mix well. Combine dry ingredients and then gradually add to the pumpkin mixture. Put in muffin tin with liners about 2/3 full.

Mix topping and sprinkle on top. Bake for 20-25 minutes.

Homemade Fruit snacks

I wanted to try something from my pinterest pins today so I chose homemade fruit snacks. These were SUPER easy and fast. I had to go and buy a mold for them. I just found an ice cube tray that makes small things about the size of the tip of your finger. Perfect for fruit snacks. However, unless jello has actual fruit in it than these contain no fruit. :)

Homemade Fruit Snacks

1(3 oz) pkg jello
2 envelopes unflavored gelatin
1/3 C water

In a saucepan pour the jello and gelatin over the water and heat until it has completely dissolved. Pour into molds and let sit for 20-30 minutes to set. Then take out of the molds and enjoy. Simple and yummy!

Here is a picture of the molds I used. Next time I think i will only fill them half full so they set quicker. 

Chicken Gnocchi Soup- Like Olive Garden!

This is PERFECT on a cold day! We LOVED it and will make it again and again.

Chicken Gnocchi Soup

Yield: 12 servings

1 medium onion, chopped

2 large carrots, peeled and grated

4 stalks celery, chopped

6 cloves garlic, peeled and chopped

2-3 T olive oil

2 Chicken breasts, cooked and chopped

3 Cans chicken broth

1 (16 ounce) package Potato Gnocchi 
4 C half and half

1 1/2 C spinach, chopped

1 t thyme

1/8 t nutmeg

1 T sugar

1/4 C cold water

5 T cornstarch

salt and pepper 

2 T butter

 

1. Get your onion and garlic peeled and chopped, your carrots peeled and grated and your celery chopped. 
2. Heat a large pot up over medium high heat. Pour 2-3 tablespoons of Olive Oil into it. 
3. When the oil is hot toss your chopped veggies into the pan. Cook them over medium high heat, stirring occasionally for about 5-8 minutes or until the onions are translucent. 
4. Add the chopped up chicken and broth and bring it to a boil
5. Open up the package of Gnocchi and pour it into the pot. Let the soup come to a boil again and allow the gnocchi to cook for about 3-4 minutes. The gnocchi will be cooked  through when they float to the top of the broth. It should happen pretty fast.  

6. Chop yourself about 1 1/2 cups of spinach and toss it into the pot.  

7. Pour in 4 cups of Half and Half, 1 teaspoon dried thyme, 1/8 teaspoon nutmeg, 1 tablespoon sugar and 2 tablespoons of butter. Stir it around a bit and let it come to a boil. 
8. In a small bowl combine 1/4 C cold water and 5 tablespoons of cornstarch. Mix it well and pour it into the soup pot. 
9. Bring the soup to a boil, while you stir. It will thicken as the soup reaches a boil. 
10. Taste it and season it to your liking with salt and pepper. 

Pumpkin Pecan Scones with cinnamon icing

Today I was trying to think of something for breakfast. I cut a piece of bread, toasted it, put butter on it and ate it. Then I felt like there just had to be more. This day needed to be more. I remembered a little bit of pumpkin in the fridge and wondered how the day would change with scones. Not just any scones but the best scones ever because they would have PUMPKIN!!! It's pumpkin season people. Yay!

Pumpkin Pecan Scones with cinnamon glaze

Preheat oven to 400 degrees.

In a food processor combine-
1 C bread flour
1 C cake flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
and 6 T brown sugar
with 6 T cold butter
Until crumbly

Put in a bowl and add-
1/3 C heavenly cream (oops I meant heavy :))
1/3 C pumpkin puree
1 tsp vanilla
1/2 c chopped pecans

Mix until just moistened. It will still be kind of dry but needs to hold together.  Turn out on a slightly floured counter and make into two circles. Cut into 12 triangles.
Bake for 15 minutes.

To make the glaze:
Combine 1 c powdered sugar, 1/2- 1 tap cinnamon (your taste), and 1 T milk
When scones are mostly cook drizzle the glaze over and enjoy! Or rub it all over your face. :)

The BEST carrot cake. LIKE EVER!

I am forever looking for a good carrot cake. FOREVER! I don't want one with weird things in it like nuts and pineapple and raisins. I wanted it to be moist but not so dense that you could kill someone if you threw it at them. Then my husband found this one that we tweaked a little bit and I do believe we have found the BEST carrot cake ever. Well, at least the best one I have ever had.


Best Carrot Cake Ever

- 2 c sugar

- 1 1/4 c oil

- 4 large eggs

- 2 c flour- use cake flour fora lighter cake.

- 2 tsp baking soda 

-1/2 tsp baking powder

- 1 Tbsp cinnamon

- 1 tsp salt

- 3 c grated carrots

FROSTING

- 12 oz powdered sugar

- 2 3 oz. cream cheese room temp

- 1 tsp vanilla extract

- 2 Tbsp butter

- 2 Tbsp milk

Directions

1.   In large bowl, beat sugar and oil. Add eggs and beat well.
2.   Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
3.   Place batter in greased 9x13 pan; bake for 45 minutes in a 350 oven. (Check once because of oven variances.)
4.   FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.

Broccoli Salad- a.k.a- Heaven in a bowl

My friend, Linda, made this salad for us one night when she brought over dinner. I basically ate almost the entire thing by myself and ever since then I have wanted more. When the broccoli, cauliflower and green onions all starting getting ready in the garden I knew it was time for magic. I called her and got the recipe. She told me that one of the ingredients was a poppy seed dressing that she just bought. I went to the store determined to make the salad and get the dressing but when I saw how expensive the dressing was($5 for a small bottle) I wrote down all the ingredients that were listed on the back and came home and made my own. Perfection and no additives!

You can add more or less of any item listed below according to your tastes. And it is best to make this at least 2 hours before serving to let all the flavors blend. It is best the next day!


Heavenly Broccoli Salad- 

1 large head broccoli, cut into small pieces
1 large head cauliflower, cut into small pieces
3 green onions, chopped
2/3 C raisins
1/3 C raw sunflower seeds, shelled
1/2 lb bacon, cooked and chopped small
1 large handful of raw, unsalted cashews

Combine all ingredients in a bowl.Mix to combine and then pour the dressing over the top, stirring to coat the veggies!

Poppyseed Dressing

1/3 C sugar (I used evaporated cane juice)
1/4 C white vinegar
1/4 C apple cider vinegar
1 tsp salt
1 tsp ground mustard
1 tsp grated onion
1 C oil- (I used canola but I will try it with olive next time)
1 T poppy seeds

In a blender blend together sugar, vinegars, salt, mustard and onion for about 20 seconds. With the blender on a higher speed slowly add in the oil in a steady stream. Stir in the poppy seeds.

Whole Wheat Coconut Cranberry Muffins

I posted this recipe long ago. I remembered them being 'okay' and a little dry. I decided to give it a shot again since I made chicken curry last night and had leftover coconut milk. I altered it to mostly qualify as 'real food' and I will say that the results were so incredibly good. I think I am in love with them all over and I am hoping the kids don't eat them so I can have them all over the next little while.

Whole Wheat Coconut Cranberry Muffins
Makes 10 muffins

2 C 100% whole wheat flour
2/3 C sucanat (organic cane juice)
2 tsp baking powder
1/4 tsp salt
1 C dried sweetened cranberries
2/3 C coconut milk
1/4 C coconut oil, melted
1 tsp vanilla extract
2 eggs

Preheat oven to 400 degrees.
Combine the dry ingredients in to a bowl. Add the wet ingredients and stir until combined. Spoon into muffin tin and bake for 20 minutes.
Slather with some butter while still warm and sit out on your porch swing in the gentle breeze and sunlight enjoying your breakfast.

Garlicky Kale Pita Pizza

I wanted something filling and yummy for lunch and then I remembered a recipe that I copied off almost a year ago that I wanted to try. It called for goat cheese. Upon inspection of our goat cheese I knew that I would not be adding that to the recipe. Maybe next time. I headed out to the garden and picked some kale and the fun began. This ended up being so good. I was a little scared because of the kale. The last kale I had was really bitter. Maybe picking it straight from the garden helps that problem.

Garlicky Kale Pita Pizza

1 whole wheat pita
2 cloves garlic, minced
About 1-2 C kale, chopped
olive oil
Mozzarella cheese

Preheat oven to 400 degrees.
Saute the garlic and kale in a little bit of olive oil until the kale is wilted.
On the pita spread just about 1 teaspoon of olive oil and then top with mozzarella cheese, however much you want.
Put the kale on top of the cheese and bake until the edges of the pita are browned and the cheese has melted.

SO GOOD! Next time we will try it with goat cheese.

100% Whole Wheat Pitas

I decided to take a 100 day real food challenge. It really hasn't been that hard and I am thinking of just incorporating it into my life period. It is a better way to live and I really feel better not bogged down with processed food substances.

I have actually eaten some really yummy stuff.

I already had a pita recipe but had tried it with 100% whole wheat and they were not soft or very good. Kind of like cardboard. I went searching online and found this recipe. I have made it twice already because they keep getting eaten so quickly- caprese pitas, chicken salad pitas, pita pizzas, even just eating them plain. They are that good.


100% Whole Wheat Pitas
makes 12 pitas

1 1/2 C warm water
1 T yeast
1 1/2 Tablespoons olive oil
1/2 tsp honey
1 T vital wheat gluten
4-5 cups whole wheat flour
2 tsp salt

Pour the water, yeast, oil, wheat gluten and honey in and electric stand mixer with dough hook and let sit until yeast is foamy, about 5 minutes. Add the flour and salt and mix on medium speed for one minute. Turn the mixer lower and mix for two more minutes. Take the dough out and knead on a slightly floured counter until it is elastic and smooth. Let rise for 2 hours or until doubled.

Put a large cookie sheet in the oven and preheat to 500 degrees.

Turn out the dough and knead again for a minute or two. Cut into 12 pieces and shape into balls. Cover with plastic wrap or damp towel and let proof for 20 minutes.

Toll each one out into a medium circle. Cook 2 at a time by placing on the hot cookie sheet in the oven  for 3 minutes.They will puff up during cooking. Remove from oven with a spatula. Do not take the cookie sheet out of the oven.

Store in a plastic bag either on the counter or in the fridge. Stuff with yummy stuff!

Hawaiian Grilled Chicken

Found this recipe on Pinterest and it is amazing. It would be really good over coconut rice but we couldn't wait that long. It was amazing paired with sweet potato fries.

Hawaiian Grilled Chicken

3 lbs boneless skinless chicken
1 C low sodium soy sauce
1 C water
3/4 C brown sugar(I tried it with Sucanat and it was good)
1 bunch of green onions
1/4 C chopped onion
1/2 tsp minced garlic
1 teaspoon sesame oil
1/2 can coconut milk

Combine all the ingredients except chicken in a large bowl and stir to combine. Add the chicken and marinate for at least 4 hours or over night.
Cook chicken on a hot grill. Garnish with green onion or just eat it with your hands right off the grill.

Baked Creamy Chicken Taquitos

The world of Pinterest has opened up tons of new recipes and websites for me. It's the pictures that draw me in. There is some amazing photography of food happening. Which you will probably not see happening here. This recipe comes from penniesonaplatter.com via pinterest. And I basically didn't want to stop eating them.

Baked Creamy Chicken Taquitos
3 oz cream cheese
1/4 C green salsa
1 T lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 T cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C cheese- you can use Mexican blend or I just used cheddar
small flour tortillas

Preheat oven to 425 degrees.
In a large bowl mix the cream cheese, salsa, lime, cumin, chili powder, onion powder and garlic until smooth. Add the cilantro and green onion and then add the chicken and cheese. Mix it thoroughly.
Spoon 2-3 T of the mix into a tortilla rolling it up tightly.
Bake for 15-20 minutes until crisp and golden.

Baked Fried Chicken

Words can't describe how in love with this chicken I am. Make it and you can be in love too!

Baked Fried Chicken-
3 large chicken breasts, cut in small pieces

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min. 

In a gallon sized ziploc bag mix:

1/2 tsp. Salt

1 T Season All

3/4 tsp Pepper

1 c. Flour

2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/3 stick of butter into a few pieces and place in a 9x13 pan or a large jelly roll pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 15 min. Turn each piece of chicken and continue cooking for 15 more minutes, or until cooked through.

Rice-a- Roni Mix

Most of my kids have never even tasted that boxed creation called Rice-a-Roni. And those who have don't even remember. I am pretty anti-processed foods. But I remember liking the ease of grabbing a box to throw a meal together. When I saw a link to a mix for rice-a-roni I thought I would give it a try. I am so glad I did. I made this the other night with the Baked Fried Chicken and dinner was such a hit I thought I was a award winning culinary chef. And let me tell you, that is hard to come by in this house. But EVERYONE loved it! Hooray! 

Rice-a-Roni Mix

Ingredients:
3/4 cup rice (white or brown- regular)
1/4 cup broken spaghetti or angel hair pasta
1 Tablespoon minced onion
1/4 teaspoon garlic powder 

1/4 tsp poultry seasoning
1 Tablespoon chicken bouillon powder or 3 cubes smashed into powder form
Mix all ingredients in a bowl. Label a ziplock storage bag and attach cooking directions (listed below). Pour Rice-a-roni mix into bag and seal. Store in pantry.

In saucepan mix together 2 Tablespoons Margarine, 2 1/2 cups water , and rice-a-roni mix.  Stir together
Heat to boiling. Put lid on pan and reduce heat to simmer. Let simmer 20 minutes for white rice and up to 45 minutes for brown.  Serve hot.

Overnight Oats

Our breakfast of choice the last week has been this recipe for overnight oats. It is packed with healthy goodness. I tried it first with jsut regular rolled oats and it tasted a little gritty to me so I got the thickest rolled oats I could find. They were in the bulk section at our grocery store. And it solved the problem. We have tried this lots of ways and every way has been really good. My favorite so far is the Almond Mango.

Overnight Oats
1/2 C thick rolled oats
1/2 C plain yogurt
2/3 C milk- we used almond milk
1 T chia seeds

Mix all ingredients in a wide mouth pint sized jar and put in the fridge overnight. You can also put the extras in the night before or the morning.

Variations-
Almond mango- Add 1/2 c fresh mango, dash of almond extract, 1 tsp honey
Vanilla triple berry- 1/2 c frozen triple berries, contents of 1/2 vanilla bean scraped, 1 tsp honey
Blueberry cream- 1/2 C blueberries, 1 tsp agave
Banana maple nut granola- 1/4 c maple nut granola, 1/2 banana, chopped, 1 tsp agave

The possibilities are endless!

Cinnamon Roll Cake

Because it is JUST THAT GOOD!!! Go HERE!

Nutella Cheesecake

YUM!!!!

Nutella Cheesecake-

8oz. cream cheese

2/3 C nutella

8 oz of Cool whip or 2/3 C heavy whipping cream and 2 T sugar whipped

Graham cracker or Oreo crust

Cream the nutella and cream cheese until smooth. Fold in whipped cream. Put in crust and chill for two hours. Then eat and watch your thighs expand immediately.

Vanilla Pudding Sauce

I found this recipe pinnned on Pinterest- as with most of the recipes that I have tried lately. It was so good over waffles but we also tried it layered with graham crackers and then chilled for a few hours and that was heavenly!
Vanilla Pudding Sauce-
2 T cornstarch
1/3 C sugar
1/8 tsp salt
2 C milk
2 egg yolks, beaten
1 T butter
2 tsp vanilla

Mix cornstarch, sugar and salt in a saucepan. Whisk together the milk and egg and gradually stir in. Cook over medium heat, stirring constantly until it comes to a boiul. Boil for 1 minutes stirring constantly. Remove from heat and stir in butter and vanilla. Serve warm or chilled.

Banana Ice cream

We are trying to eat healthy in this neck of the woods lately. Avoiding refined sugar and all that jazz. The other day I just needed something sweet and decided to whip up some banana ice cream. I have made this two different ways but the possibilities are endless.

I also mix it in my Kitchenaid. The banana is frozen so it has to be mixed for a while before it gets all creamy but it is so worth the few minutes of wait time at the end.

Strawberry Banana Ice cream
1 frozen banana
1 C frozen strawberries(slightly thawed)
a dash of vanilla or actual scrapings from a vanilla bean(which is divine!)
1 tsp agave nectar or honey

Put ingredients in the mixer and mix until creamy. It is thick and delicious.

Chocolate Peanut butter Banana Ice Cream
1 frozen banana
1 T cocoa pwd
1 T peanut butter
1 tsp agave

Put in mixer and mix until smooth. You may need to scrap the sides a few times. If it is too bitter from the cocoa reduce the amount of cocoa.

Fried Rice

I don't have a picture of this. It got eaten so quickly that there was no hope. I hope this will become a staple in our home. We always have left over rice so this is perfect.

Fried Rice

2 T sesame oil
1/2 C each celery, carrot, red, orange, yellow peppers, green onion
1 C chopped ham
abt 4 C rice, cooked
2 eggs, whisked
1/4 C soy sauce

In a frying pan heat the sesame oil and then saute the vegetables until cooked. Add the ham and rice mixing all of it together well. Create a well in the center of the rice mixture and add the eggs. Cook them, stirring often and then incorporate them in to the rice mixture. Add the soy sauce in and enjoy. It's really good as leftovers too!