Cinnamon Sugar Coated Mini Pumpkin Muffins

Fall is seriously my favorite time of year....the weather gets cooler making it easier to do more outside, the trees start changing color and out come the warm up your soul foods; soups, stews, baked dishes and delicious baked goods. One of foods that I get super excited about come Fall is the pumpkin...ah who am I kidding....I love me some pumpkin all year round. Fall just allows me to use it more often!

I love cutting, roasting and pureeing our pumpkins after Halloween each year. Even though it is quite a time consuming process it is totally worth it to package it up in freezer bags. Then I have fresh pumpkin to use in whatever we'd like throughout the year to come!! Soups, pies, cookies, muffins, beer...the list goes on and on!! Yummy!!

Thought I'd share with you all one of my favorite pumpkin muffin recipes...super easy and tasty tasty! When you make them mini they are almost like mini baked pumpkin doughnut holes...except healthier!!

                       mmmmmm!

 Cinnamon Sugar Pumpkin Muffins

Preheat oven to 350F

3 Eggs
1/2 cup vegetable oil
1 1/2 cups Brown Sugar
1 Tbsp Vanilla
1 1/2 tsp salt
1 1/2 tsp baking powder
1 cup fresh pureed pumpkin or canned
1 1/2 cups whole wheat pastry flour
1/2 cup quick oats
1 1/2 tsp pumpkin spice

3-5 Tbsp cinnamon sugar (for coating)

Directions:
Mix together Eggs, Oil, Sugar, Vanilla & Pumpkin together in a large mixing bowl. In a separate bowl mix together Salt, Baking Powder, Flour, Quick Oats & Pumpkin Spice. Once dry ingredients have been combined slowly mix them into the wet ingredients until fully combined but don't over mix.
Spoon mixture into well oiled mini muffin tins. Bake for approx. 12 min or until cake tester comes out clean. Allow to cool in pans for 3-5 min before running a knife around the edges and popping them out. Put them into a gallon zip lock bag with cinnamon sugar. I put 12 in at at time and gentle toss to coat. Add additional cinnamon sugar if needed as you work through coating the muffins.
Cool on a drying rack.
*Makes approx. 48 mini muffins. These freeze wonderfully and are great to pop out of the freezer and into a lunch bag! Recipe adapted from King Arthur.

Roasted Hatch Green Chile Tomato Salsa

              Living in the South ie. North Texas has been a major adjustment for this Alaska grown girl...the heat, lack of trees, no mountains, water quality, fresh seafood is an arm and a leg if you can even find it .... my list could go on and on! That all being said though, the South is starting to grow on me... I love the friendliness of the people, the winters are much nicer than home and I love love the availability of fresh produce all the time!

In college I road tripped to New Mexico with some friends to visit their families and was introduced to Hatch green chiles. (I can't believe I lived so long without them now!) It was love at first bite...mmmmmm fresh roasted green chiles are seriously divine! I can't think of a way that I've had them that I haven't liked!

This past weekend one of the grocery stores in town had a "mini mini" hatch green chile fest...really they just had a big roaster that they were roasting green chiles in that were available for purchase and some samples of different items with green chiles in them inside the store. Regardless...they had FRESHLY roasted Hatch green chiles!! Yay!! I've roasted my own many a times and they are work!! To get them straight from the roaster is AWESOME!! You still have to clean them and chop them but to me that is not a problem!! Hubby and I bought a whole box...half hot and half mild as the last ones I bought were spicy spicy we figured if they were we could mix the two.

We cleaned them, seeded them & chopped them...into freezer bags they went (minus the ones we had for dinner in our steak tacos). I left two bags out of the freezer to use right away... one bag I turned into the below salsa recipe and the other I've been using in turkey burgers & eggs!! So many uses for green chiles...if you've never tried them give this and other green chile recipes a go! You won't be disappointed!!

Roasted Hatch Green Chile Tomato Salsa
8-10 Roasted, Cleaned and Diced Hatch Green Chiles (I used a mixture of hot & mild)

(or substitute 2 cans of diced green chiles)

28 oz diced tomatoes

2 tsp garlic powder

2-4 cloves garlic, minced

1/4 cup fresh cilantro, chopped

1/2 med. sized onion, diced

2 tsp salt (or to taste)

2 Tbsp lime juice

 

Mix all ingredients together in a bowl and then using a blender/food processor/immersion blender blend to desired consistency.

*If possible make the day before you are wanting to serve it. Tastes fabulous right away but even better after the ingredients have had an opportunity to meld together!!

Roasting Vegetables

One of my favorite things to do with vegetables is to roast them. I don't know what it is but the simple act of slicing or cubing vegetables into similar shapes/sizes, and then tossing them with olive oil, kosher salt and some pepper and tossing them on a pan and into a hot oven just makes me smile. Probably because I know how delicious they taste when they come out of the oven 20-40 minutes later!! They are fabulous on their own, used as toppings or stuffed inside a dish of your choosing. Mmmmm! So simple, yet so delicious! With all the vegetables readily available to us at this time of year it would be a shame not to try roasting a few of them! Give it a try... you won't be disappointed!!

Basic Roasted Vegetable Recipe

1. Vegetables of your choosing
2. Salt - I always use Kosher as I think it spreads itself wonderfully over the vegetables
3. Additional Seasonings of your choosing - I love using dried garlic, onions, thyme, basil, rosemary....etc. (if using fresh I recommend tossing the fresh finely chopped herbs in with your vegetables after they have been roasted)

Directions

* Preheat your oven - I like to roast mine at 400-425F (you can slow roast at much lower temps - I roast my tomatoes with  fresh garlic and basil at 350F but it takes much longer)
* Chop your vegetables to similar sizes - this will just help them roast more evenly
* The denser the vegetable the longer it will take to roast; i.e. potatoes - they will take much longer to roast than a tomato, zucchini, mushrooms, etc.
* Once chopped put your veggies into a large bowl and drizzle them with olive oil or the oil of your choosing. A tablespoon or two is plenty. Then toss them to coat evenly.
* Salt them - Start with a small amount - at most for a large bowl of veggies 1Tbsp. You can always add more but you cannot take it away :)
* Add additional dried seasonings; I usually use around 2 tsp of both minced & dried garlic and onion. If I'm going to use fresh herbs I always toss them with the veggies after they are cooked.
* Make sure you leave space between your veggies - they will roast and not steam cook this way.
* Use the top third of your oven. If roasting two pans of vegetables switch/rotate them when you stir them.
* Roast your veggies until they are both golden on the outside and soft/creamy on the inside. Some veggies will take 30 minutes while others may take closer to an hour. Good rule of thumb always check /toss/stir your veggies about 15 minutes into roasting them and then time them accordingly afterwards as to how done they already are. Once you've roasted specific veggies once or twice you will have a much better idea as to how long they will take!
* Taste your veggies when they come out - don't burn yourself though! Sprinkle a bit more salt if you think it needs it and or toss with fresh herbs and serve!

Sweet Potato Swiss Chard and Smoked Turkey Sausage Pie

I'd had this post ready to publish this past week and poof...it vanished on me. Ugh. With life as we know it around here lately I just didn't have the time to re-write it until now. Being blessed with a huge box of CSA produce is awesome...but with all the produce showing up at one time it can present some havoc in my fridge and with overload my brain with what I want to do with it all! This past week we were blessed with among a ton of other veggies a large bundle of swiss chard. Normally I go the easy but delicious route of sautéing it with some fresh minced garlic, olive oil and a dash of vinegar once it's wilted. Lately though I've been on a kick of making things that can be served hot or cold...as the weather warms up is so nice to have the option. For this dish the initial inspiration came from Martha Stewart's Swiss Chard Pie and the rest from my brain. The result...mmmmm!! You be the judge and give it a go yourself.

Let me know how it goes!!

Sweet Potato Swiss Chard & Smoked Turkey Sausage Pie

*makes one large pie

Ingredients

pie crust

2 1/2 cups all purpose flour

1/3 cup olive oil

1/2 cup cold water

3/4 tsp coarse salt

1 egg yolk & 1 tsp water, mixed for basting onto top crust

pie filling

1 sweet potato, chopped in 1/2 inch cubes

1/2 red onion, chopped in 1/2 inch cubes

salt & pepper

1/4 tsp red pepper flakes

1/2 tsp onion powder

1/2 tsp garlic powder

1 Tbsp olive oil (to toss together for roasting)

4 cloves garlic minced or 2 tsp minced garlic

1 lg bunch of swiss chard = 5-6 cups, stems diced & leaves torn

1/2 cup grated Parmesan cheese

3 Tbsp all purpose flour

1 lb smoked turkey sausage, diced or crumbled

Directions

pie crust

In a bowl or mixer combine flour, olive oil, cold water, and coarse salt. Stir first with a fork to combine and then knead by hand on lightly floured surface, or with kneading attachment for around 1 minute. Cover dough with damp towel or plastic wrap and let rest at room temperature for 30 minutes. 

pie filling

In a medium sized bowl mix your chopped sweet potato & red onion together with a generous dash or two of salt (I use kosher) & pepper, along with your red pepper flakes, onion powder and garlic powder. Drizzle olive oil over and then mix well. Lay out on parchment covered baking sheet and roast at 425F for 15-20 minutes stirring midway. Once finished let cool slightly and then place in bowl to mix with other ingredients. Turn oven down to 400F.

Heat a large, high sided, skillet over medium heat and then put your chopped turkey sausage and diced stems of swiss chard. Saute until chard begins to soften. Add in leaves and cook, stirring often, until leaves are wilted. Add to bowl where potato onion mixture is. Fold mixture together. Add parmesan and 3 Tbsp flour. Gently mix to combine. Place in pie crust when ready.

to assemble & bake

Spray deep dish pie pan/round cake pan (8in wide x 2in deep) with PAM or oil. Separate dough into two pieces; 2/3rd and 1/3 respectively. Roll out 2/3rd of the dough on a floured surface and then press into pie pan. Put filling on top and then take remaining dough, roll it out and then use it to cover the top of the filling. Press edges together and then baste the top of the pie with your egg yolk water mixture. Make sure to keep off edges of pie pan or it will burn! Take a knife and make small slits across the top of the pie. Bake 40 to 45 minutes at 400F until top is golden brown. Enjoy hot, cold or at room temperature! 

*If baking from frozen bake for 1 1/2 hrs...starting in cold oven.

Wheat Germ Flax Banana Muffins

Bananas. Mmmmmm. As much as we love and use them in their freshest state I'd have to say that I purposely buy the ones that are a little extra ripe at the grocery store whenever I can. One, because they are usually much much cheaper, and two because then they are already ready for me to use for baking or to freeze for smoothies!!

For healthy snacks for my family and friends I am always trying to come up with different types of tasty and as healthy as possible treats. These muffins are a great go to snack. They are awesome when they come out of the oven but they also freeze amazingly well...I put them in little ziplock bags once they are cooled and straight into the freezer. That way you can pull them out one or two at a time and let them thaw on the counter for 10 or so minutes, or pop them into the microwave for 30 seconds or so & they are as moist and delicious as they were to start with! I am always tossing one or two into my husband's lunch bag in the morning before he goes to work. By the time he's ready for one they are thawed and at at just the perfect temperature to enjoy! Give them a try and see what you think!

Recipe
preheat to 400F - makes approximately 16 muffins or 46 mini (mini muffins are not just for kids!!)

1/2 cup Quick Oats
1/2 cup All Purpose Flour
1/2 cup Whole Wheat Flour
1 Tbsp Baking Soda
3/4 tsp Salt
1/2 cup Wheat Germ
1/4 cup Milled Ground Flax
1/2 cup to 3/4 cup Brown Sugar
1/2 cup Milk (I use Fat Free)
2 Eggs
3 Bananas, Mashed
1/3 Cup Vegetable or Olive Oil - can also substitute applesauce or plain yogurt
1 tsp Vanilla Extract
1/2 cup chopped nuts (optional) - I like walnuts in mine!

Directions
Preheat your oven to 400F.
Mix dry ingredients together in a medium sized bowl and set aside. Put sugar, eggs, oil, vanilla and your mashed bananas into your mixing bowl or large bowl. Add in your dry ingredients until mixture is well combined. Stir in chopped nuts if using.

Spray or oil your baking pans and then scoop in your batter. I've found that the baking times I've listed below work for me in my oven. The best way to know if your muffins/loaves are done is to check them with a tester - if it comes back clean, or to gently press on the top middle of them - if they bounce back once pressed in they are done! Once finished allow them to cool for a few minutes in the pan you baked them in and then move them to a cooling rack to finish cooling!

Mini muffins - 10 to 12 minutes
Regular sized muffins - 15 to 20 minutes
Mini loaves - 30 to 40 minutes
Bread loaf pan - 50 minutes to 1 hr

Broccoli with Ground Turkey Spanakopita

My kitchen is in serious broccoli overload right now...our CSA has been blessing us with loads of the delicious green vegetable these past couple of weeks, and I have been having fun experimenting with new ways of using it. Yesterday I came across a recipe for Broccoli Spanakopita that I thought sounded like a tasty starting point and jumped right into creating my own by tweaking it and adding a few other ingredients.


Start by chopping garlic, onion and broccoli. Then sauté it in a pan for around 10 minutes until slightly soft. Remove from pan and place in a large bowl to cool. Add a dash of salt and pepper - to taste. In the same pan cook your ground turkey with seasonings. Once cooked add into the same large bowl that the broccoli mixture is in. Stir to combine. Once slightly cooled (no longer steaming) add in your eggs and 3/4 cup feta until all is fully mixed together.

Lay one filo sheet down on a flat surface and paint with melted butter. Lay an additional sheet on top of the first and then put 2-3 tablespoons of your turkey broccoli feta mixture and roll up.

 Brush tops of spanakopita with butter and then place seam down on baking sheet. Bake for approximately 20 minutes at 400F flipping halfway through so that filo browns/crisps evenly. Makes ten spanakopita.

Recipe

preheat oven to 400F

2 Tbsp Olive Oil

1/2 onion diced (I used a red onion)

3 cloves garlic minced

1 lg head broccoli

salt and pepper

1 lb ground turkey

1 tsp onion powder

1 tsp garlic powder

dash of red pepper flakes

3/4 cup crumbled feta

2-3 eggs

20+ filo dough sheets - Some of the spanakopita I wish I'd have wrapped one more sheet around to have a more even outer shell.

melted butter - for basting on filo sheets

**Directions written into text above. Enjoy!!

Recipe adapted from Steamy Kitchen

Rhubarb Strawberry Crumble

   

 Do you have a food that just makes you happy when you eat it? I do...Butterscotch. But that is for a totally different post! Ha! :) Today I want to share with you a recipe using another of my happiness foods, rhubarb. I'm not sure why it is that rhubarb puts such a smile on my face; perhaps it is because it was such a part of my childhood, or perhaps it's because for me it's been so hard to come by now that I don't live anywhere near where it grows. (Although I am trying to grow some here in Texas....my husband thinks I'm crazy but so far it's still living!!) Regardless rhubarb to me speaks of summer, family, friends and of good good times.

 

My little rhubarb plant!

Rhubarb Strawberry Crumble

 Filling:

¾ cup  brown sugar

1 tsp cinnamon

1/8 tsp ground ginger

1 Tbsp cornstarch

4 cups chopped Rhubarb

2 cups chopped strawberries

1 Tbsp Orange or Lemon Juice (can also add 1 tsp zest if you'd like)

Crumble:

1 cup quick oats

1 cup flour

½ cup melted butter

½ tsp cinnamon

½ cup brown sugar

dash of salt

Directions:

Preheat oven to 350F.

Mix together your brown sugar, cinnamon, ginger & cornstarch. Once mixed add in the rhubarb, strawberries and orange/lemon juice and stir until combined. Place in 11x17 pan, or a similar cake pan that has been oiled.

 In a separate bowl mix together your oats, flour, cinnamon, brown sugar and salt. Add in the melted butter and stir until mixture is well combined. Spread the crumble evenly over the top of your rhubarb strawberry mixture and bake for 40-50 minutes or until edges start to bubble and crumble is golden brown. Eat warm, cold, at room temperature, alone, with ice cream, cream or in any manner that adds happiness to your life and belly. :)

Strawberry Banana Cake with Cream Cheese Frosting

Why hello there... Yes, yes...I know it's been a while, a loooooong while. These past couple of weeks I've started getting the itch to start blogging again about the food I've been creating. So here I am. I don't promise that I will post weekly, but I will keep posting...

My overall hope and goal is that you my reader will read my blog posts and the recipes within them, take them and recreate them in your kitchen. Please make them your own and share them with your family and friends!!

This recipe is a fabulous one for using up bananas! I am always trying new ways to use my overripe bananas and this one is a keeper.  It is quick and easy to put together; everything is thrown in the same bowl, mixed together and done before you know it! Try it out...I think you'll find it is not only a wonderful day to day treat,  but it is also a great dessert to take to a gathering or brighten someone's day with.

Strawberry Banana Cake with Cream Cheese Frosting

**Makes two 9inch round cakes or one 9x13 sheet cake

3/4 cup unsalted butter, softened or 1/2 cup unsalted butter & 2 heaping tbsp non-fat greek yogurt
3/4 cup white sugar
1 cup brown sugar
3 eggs
3 cups flour
2 tsp vanilla extract
2 tbsp rum (optional)
1 1/2 cups mashed bananas (aprox. 3 bananas)
1 1/2 tsp baking soda
1/2 tsp salt
1 lemon & zest of (can substitute 2 tbsp lemon juice)
1 1/2 cups milk
1 cup diced strawberries

Cream Cheese Frosting
1 tsp vanilla extract
2 tbsp unsalted butter, softened
2 8oz pkgs. cream cheese, softened
Powdered Sugar - to desired consistency
optional - 1 tbsp. rum or milk or 1/2 & 1/2


Preheat oven to 325 F and spray two nine inch rounds with PAM baking spray, or line with parchment paper and lightly grease.

In a mixer or bowl put the sugar, butter, vanilla and rum in and cream together. Also add in the yogurt if using (I find by using the yogurt it make a slightly denser cake but still tastes just as good). Add in the eggs, mashed bananas and lemon juice and zest. Mix well.

Add in the flour, baking soda and salt and stir to combine and then add in the milk while stirring. Mix until smooth. Fold in the strawberries and then pour half into each pan.

Bake for approximately 60 minutes but begin checking at 45 for doneness. Depending on your oven it may take more or less time. Cake is done when tester comes out clean or when cake slightly bounces back when lightly pressed on in middle.

Take cakes out of oven and as soon as possible out of their pans. Place on a drying rack sitting on their parchment paper or on a silpat mat which works great as well. Place in freezer for 30 mins (I flip the cake at 15), and then remove from freezer and allow to cool completely before icing.


To make the cream cheese frosting combine the butter, cream cheese, vanilla & rum/milk/1/2 & 1/2 (if using) and beat until smooth. Add enough powdered sugar for your desired consistency and taste! (I usually end up using at least 3 cups)

Frost and top with fresh berries and almond slivers if desired. Store any leftovers in the fridge.

Recipe adapted from thekitchen.com