Day 250 - Pumpkin Biscuits with Cinnamon Honey Butter

Pictures still need to be added.  I'm getting there...

October's Your Best Recipe will be posted tomorrow/today (the 31st) at Spicie Foodie.  Nancy has been kind enough to host this every month and has been for a year now!  Click on the ave banner and you'll see so many wonderful recipes from my fantastic blogging friends!

She'll be posting the round-up on the 31st, so if you don't see it yet, be sure to go back and check it out!

Today it was biscuits.  But not just any biscuits, pumpkin biscuits!part
And they have Cinnamon Honey Butter to go on top.
I could ve bathed myself in that butter it was so unbelievably delish!!
I can't take credit for it though.
I found it at Kevin & Amanda.
They have such a wonderful website, so stop by and say hello and check out their gorgeous pictures, too!

The biscuits were adapted from MyRecipes.
Pumpkin Biscuits with Cinnamon Honey Butter - makes about 14 biscuits

2 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon freshly ground nutmeg
5 tablespoons butter
1/3 cup buttermilk (I used 1/3 cup milk mixed with 1 teaspoon white vinegar and allowed it to sit for 10 minutes.)
3/4 cup canned pumpkin
3 tablespoons honey


Preheat oven to 400ºF.

• In a large bowl, combine flour, baking powder, cinnamon, ginger, allspice, nutmeg, and salt.

Cut in butter into small pieces and with a pastry blender, cut it into the dry ingredients until it resembles coarse meal.

• Chill for 10 minutes.
• Combine buttermilk and honey, and stir with a whisk until well blended.

Add canned pumpkin and mix well.

• Add buttermilk mixture to flour mixture and stir until just combined.
• Turn dough out onto a lightly floured surface and knead lightly 4 times. 

Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. 

• Fold dough crosswise into thirds (like you're folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. 

• Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. 

• Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. 

Place biscuits, on a baking sheet lined with parchment paper one inch apart.
Bake at 400° for 14 minutes or until golden.

Remove from pan; cool 2 minutes on wire racks. Serve warm with Cinnamon Honey Butter

• Cinnamon Honey Butter
• 
  

  4 tbsp butter, softened
  
  

  1 tbsp honey
  
  

  1/4 tsp vanilla extract
  
  

  1/4 tsp ground cinnamon
  
  
  In a small bowl or ramekin, combine all ingredients and mix well.
  Cover and refrigerate until use. 
  
  
  

  

  
  
  I rate everything I bake on a scale of 1-4 with 4 being the best and these Pumpkin Biscuits with Cinnamon Honey Butter earned 3 rolling pins.
  The pumpkin made the biscuits moist, but they weren't as flaky as I would have liked them.
  They were absolutely delicious with the cinnamon honey butter.
  That stuff was just unreal!
  
  
  These would be a nice addition to your Thanksgiving table!  Just make sure you make extra Cinnamon Honey Butter to pass.
  
  
  I give you BIG baking hugs and muffins!!
  Thanks for reading!

Day 249 - Halloween Meringues

I adapted this from The Martha Stewart Living Cookbook, pp. 642, 515; author, Martha Stewart Living Magazine; publisher, Clarkson Potter Publishers, an imprint of The Crown Publishing Group, a division of Random House, Inc.; ISBN 978-0-307-39382-1.

Halloween Meringues - Hmmm...I didn't even count how many cookies the recipe made before I gave them to the kids to eat them.  In the book it says the recipe makes 4 cups.

4 large egg whites, room temperature

1 cup sugar

pinch of cream of tartar

1/2 teaspoon vanilla extract

3 tablespoons mini semi-sweet chocolate morsels

Preheat oven to 175ºF.

Prepare a cookie sheet by lining it with parchment paper.

Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat.

In a heat proof mixing bowl, combine egg whites, sugar, and cream of tartar.

Place bowl over saucepan and whisk constantly until all sugar is dissolved and egg whites are warm.

This will take approximately 3-4 minutes and can be tested by rubbing the solution between your fingers.  It should feel smooth to the touch.

With the wire whisk attached to the mixer, place bowl in mixer and speed beat on low.

Gradually increase speed to high, beating until whites form stiff and glossy peaks. 

This will take approximately 10 minutes.

Add vanilla extract and beat until combined.

Fill a piping bag fitted with a Wilton #12 decorating tip with meringue.

On the prepared cookie sheet, form a circle by moving the piping bag in a clockwise motion.  

Pull up on the bag, forming a peak.

Use mini chocolate morsels for the eyes.

Bake for 2 hours.

Turn oven off and allow meringues to remain in oven for another 4 hours.

TA DA!!! 

You now have some Halloween Ghost Meringues!

I rate everything I bake on a scale of 1-4 with 4 being the best and these Halloween Ghost Meringues earned 3 1/2 rolling pins.

They tasted like hardened marshmallow fluff, only better!

I had made some with the mini chocolate chips and some without and the ones with the chocolate we liked better.

Chocolate is always a good addition!

Oh, remember yesterday when I talked about the Cross Country race that our son was running in today?

He did extremely well.

He finished at 18:15, not under the 18:00 minutes as he had hoped, but overall the boys' team finished 4th and are headed to the State meet next Saturday!

We were also excited because one of our runners finished 2nd overall, running a 16:24.

Both the boys and girls did very well.

Unfortunately, the girls did not do as well as they had hoped, but they are not losing any seniors this year.  

This was also the first year running varsity for all of the girls with the exception of one.

They all set personal records and had a great year.

SO proud of all of the team members!!

I hope you are all enjoying your weekend!

I give you BIG baking hugs and muffins!!

A VERY busy day...

I baked something today, but do not have the time to post it because I have to go to bed.

Ha.
I sound like a little girl who got herself in trouble.

I have to go to bed because I'm a wee bit tired because I was full out busy today with not a moment to rest
Actually, this would be that moment!

I drove 4 hours to pick my daughter up from college, so she could spend the weekend at home.
The reason being, her brother is running his first cross country sectional/regional meet with his varsity team.  And if they qualify for states in tomorrow's race, the team will run that next week.

Throughout the season and in years past when our oldest daughter ran with them, the night before a meet or big important race, there would be a big pasta party.  The coaches attend and it's a great way for the team to do some bonding and have some fun the night before the race.  Of course, they can't have too much fun and it has to end at 9 pm because they all have to run the following morning.

Because our daughter was coming home, she would be reuniting with old teammates, and because we hadn't hosted one yet, I decided that we would do tonight's.
It was absolutely wonderful and the kids really seemed to be enjoying themselves.
It wasn't the whole team since it's only varsity running in the post-season with a few junior varsity kids practicing along with them, but there were about 20-25 people. 
And boy did they eat!
I baked a lasagna, some stuffed shells with Alfredo sauce (which I thought I had on 365, but can't seem to find.  Hmmmm...Guess I'll have to do a more thorough search and then if I don't find them, make them.), and a dessert. 
I'll post the dessert tomorrow.
I made meatballs and spaghetti and made Giada's Marinara Sauce to go with it.
They also had a salad and of course, some garlic bread.  Ok, the bread I didn't make from scratch.
Maybe next year.

It was a pretty awesome time, especially because the kids are so great and really get along well.
We decided tonight that we would host the sectional/regional pasta party every year.
He just has to make sure he keeps running varsity.  But I don't think that'll be a problem because he's quite motivated to do so.
As a freshman, this year he's surprised quite a few people and at times even himself.
His sister's home to watch and his other sister will be going to, so I know he'll be wanting to impress them even though he won't openly admit it.
He wants to run below 18:00 minutes.
It's definitely doable.


Time for bed.
There's a race to volunteer at in the morning.

I give you all BIG baking hugs and muffins!

Day 248 - Baked Chicken Picatta

Since I told you yesterday about some of our son's food obsessions, I thought I'd see how he would like the "baked" version of chicken picatta.

The kid is nuts about this stuff!

Whenever I say I'm making chicken for dinner, he responds, "Chicken Picatta?"

Ugh, no!

If I made that as often as he wants it, other family members, especially one particular daughter would throw a fit!

When she leaves for college next year I'll make it a little more often for him.

Don't you dare tell him because he'll be asking her when she's leaving every chance he gets.

Adapted from Boneless Chicken Recipe

Baked Chicken Picatta - serves 4

4 boneless, skinless chicken breasts, slightly flattened

3 tablespoons lemon juice, divided

pinch of white pepper

2 tablespoons butter, divided

1 tablespoon flour

1/2 cup white wine

2 tablespoons fresh Italian parsley, chopped

3 tablespoons capers

Preheat oven to 375ºF. 

Prepare a 9 X 13" baking dish by coating it with cooking spray.

Place chicken breasts in prepared baking dish.

Sprinkle with 1 tablespoon lemon juice, and white pepper.

Cover dish with tin foil and bake for approximately 20 minutes or until chicken is cooked through.

In a small saucepan over medium heat, melt one tablespoon of butter.
Stir in flour and cook for 1 minute or so until mixture becomes thick being sure to remove any lumps.
Add wine, remaining 2 tablespoons of lemon juice, and parsley.
Continue cook for about 3 more minutes until sauce thickens.

Remove sauce from heat and stir in remaining tablespoon of butter.
Place chicken on a serving platter and cover with sauce.
Sprinkle with capers.
Garnish with lemon slices or parsley if desired.

I have to say that this was not a hit with the boy.
He is so used to certain things with his food, that sometimes it's difficult to get him to think "outside the box".
He definitely prefers the original way his Momma makes picatta to this.
He said it was dry.
Hunh?
The chicken was moist and it was covered with sauce, dude!
How could it be dry?
No one else at the table thought it was dry and his sister looked at him like he had two heads.
He was just looking for an excuse to not like it.
That's ok.  I much prefer the other way I make it, too.
Not that this was bad, the family just opts to have it made on top of the stove as opposed to in it.

I rate everything I bake on a scale of 1-4 with 4 being the best and this Baked Chicken Picatta earned 2 rolling pins.  The taste of the lemon was good mixed with the capers, but we didn't like the addition of the white wine.  I use a few tablespoons of water in my other sauce and more lemon juice.

Don't worry, only 117 days until I can share that recipe with you.
Nothing like keeping you in suspense, hunh?

I hope your day was wonderful!
I give you BIG baking hugs and muffins!!

Day 247 - Stuffed Pumpkins

It's pumpkin time again!
Yes, this is another recipe with those big orange things.
But THIS one...
is not like the Pumpkin Candy Corn Cookies.
I still don't think I like those Candy Corn M & M's.
And it isn't the Chocolate Chunk Pumpkin Bread because that was just chocolatey delicious.
Oh, I think I need to make more of that.  Soon.
And no, it isn't the Caramel Pumpkin Cheesecake Tartlets either.  That was some decadent dessert, and I don't even like cheesecake!

No, this...this stuff that we had for dinner was a recipe you definitely need to consider making.
There I go, giving my review away before the recipe.
Alright!  I'm done!
Read.
Then we'll talk.

Stuffed Pumpkins - serves 4-5

3 small pie pumpkins (about 4 lbs. each)
1 lb. bulk sausage
1/3 lb. bacon (I used about 6 strips of Center Cut)
1  6 oz. package of Stove Top Stuffing Cornbread Mix
    or 3 cups cubed cornbread
1/2 teaspoon freshly grated nutmeg
1 tablespoon Italian parsley (flat-leaf)
1 cup shredded Swiss cheese
1 cup shredded cheddar cheese
1 1/2 cups heavy cream

Using a serrated knife, cut the tops off of the pumpkins and scrape the insides clean, removing seeds and making sure to remove all of the stringy innards.

Preheat oven to 375ºF.
Prepare a rimmed baking sheet by lining it with tinfoil and spraying it with cooking spray.
Prepare stuffing mix as directed and set aside.
Cook bacon, crumble and place into a large bowl.

In a large skillet, place sausage and crumble as it cooks.  Drain and combine in large bowl with bacon.
Add stuffing mix or cornbread cubes, nutmeg, parsley, Swiss and cheddar cheeses, and heavy cream.
Combine all ingredients thoroughly.
I didn't take a picture of the stuffing at this point because it honestly didn't look too appetizing.
Truth be told.
Lightly stuff the shells of the pumpkins (just below the rims) as the stuffing will expand while baking.
Place on prepared baking sheet and roast for 2 hours.
Do your nails, fix your hair, take a bath,  and enjoy the quiet time when you're usually rushing around to prepare dinner!

The sides will start to shrivel towards the end of baking.
Allow to cool for 5 minutes.
Cut in half and serve.

Oh, and I need to thank my good friend and neighbor, Tracy, for this one.  She sent me a note saying I had to try it, and I am so very glad she did!  Thank you, Tracy!!  BIG baking hugs for this one, girl!

The scraping of the pumpkin innards will take some time, so don't start attacking them at 4 o'clock if you want to be eating dinner at 6.
It ain't happenin'.
I had the best result scraping the inside with a grapefruit spoon.  Just sayin'.  If you have one, you may want to use it, but don't go out and purchase it just for this purpose.
But grapefruits are good in the morning.  Part of a well-balanced breakfast, I suppose.

I chose to use the stuffing mix because for 1) it was quicker and less time consuming than making cornbread or buying it pre-made at the store (which I did consider) and cutting it up into cubes, and 2) it had some pretty good spices in it that I had wanted to add (ok, so they were artificial and processed - convenience was beckoning!).  And it was a wonderful addition.  One of the pumpkins was bigger than the other two and had I slightly under filled the smaller ones (not realizing expansion would occur), I would have had enough to completely fill the third.  Not a big deal.  No one complained.

I rate everything I bake on a scale of 1-4 with 4 being the best and these Stuffed Pumpkins earned 3 1/2 rolling pins!
There were SO unbelievably yummy!
Even the boy who turned his nose up when he asked what was for dinner ended up really liking it!
And that's saying something, especially coming from one who would eat penne, tacos or my chicken picatta every night of the year.
Mr. 365 said, "you can definitely make this again!"
I think it was a hit.
They were very filling, too.  None of us finished and we had a whole pumpkin leftover.
Then again we are birds when we eat.  Good leftovers for tomorrow's lunch though!

The flavors blended so nicely together and the pumpkin itself was so yummy delicious!  It came right out of the shell when I scooped it with my fork. and tasted oh so good with the cornbread, bacon and sausage.
Heaven.

I suggest letting them cool for 5 minutes before serving.  We almost burned our mouths the stuffing was so hot.  And that makes for an unenjoyable (I don't think that's a word, but I'm using it anyway) meal if you burn your mouth on the first bite.  Like that first sip of coffee and then the rest of it doesn't taste right and you're thinking "darn it!  That was a waste!".
Am I right?

Ok, readers, it's Fall.  This is a recipe to try before all those pumpkins fly away not to be seen until next year. Because I know you're not going to be making this come springtime.  Honestly, have you ever seen the Easter Bunny with a pumpkin?  C'mon.
Oh, by the way, did you know that there's only 59 more shopping days til Christmas?
Yeah, I saw a sign at Walmart.
And they have their Christmas merchandise for sale.
Unbelievable.
Every year they seem to put that stuff out earlier than the last.
They should just keep it up all year round.
That's what I like to do with our tree that way I don't have to unpack and pack all the decorations.
And putting the lights on that thing is a pain in the neck.  I'm always getting stabbed.
No.
I'm kidding.  My kids really wouldn't like it too much if I left it up all year.
We don't even have an artificial one, and because we live in a DRY heat, it becomes dry as a bone, the needles fall off and the thing becomes a MAJOR fire hazard.
REALLY fun to watch when you put it into a bonfire, HA HA, but not something I want hanging around waiting for a spark in the house.

I'm rambling.

Time for bed.
Sweet dreams all or top of the mornin' to you wherever you may be!
I give you BIG baking hugs and muffins!

Day 245 - Baked Walnuts

I misnumbered my previous post hence today's day 245.  Tomorrow will be Day 247.
This post could be really long because I have to fill you in on why I didn't post over the weekend,
OR,
it could be really short because the recipe I made was in a word,
BIZARRE.
We'll make it kind of in between because the reason is so much more exciting than this recipe.

I'll let the pictures speak for themselves and then fill you in later, but if you've never seen pictures...it's the Grand Canyon!

Yes, on Saturday we went for a 3 mile hike into the Canyon.  Of course, we had to hike out and the going in was the easy part.
6 miles.
I slipped going both ways.  My sneakers/tennis shoes had little traction, and the way out was the worst because I jammed the elbow I dislocated two years ago while snowboarding.
So, between the exhaustion, soreness (and yes, I was extremely sore), and the hurting elbow, I didn't bake on Sunday.
We had some absolutely wonderful family time though!  Picked out eldest daughter up from college before we headed up there (after not seeing her for about two months), and really enjoyed some quality time together.  The kids were happy to be together again and there was plenty of singing in the backseat which made Mr. 365 and I smile a lot.
Needless to say, it was beyond breathtaking at times, peaceful and quiet (except for those crazies up at the rim who wanted to hear their voices echo).
We stayed for a while after the sun set to see the enormous amount of stars.  You will never how many stars there truly are in the universe until you are in the Grand Canyon in complete darkness looking up at them.
Truly spectacular!
We were also able to see some shooting stars.
If you ever have a chance to hike it, even if it's only a mile in, do it.  You'll experience it in a totally different way than just standing at the top.

On to something not as exciting.
I found this at Phantasmagoria!
Baked Almonds - makes 2 cups

2 cups shelled walnuts
1 1/2 cups granulated sugar
2 large egg whites
ground cinnamon to taste

Preheat oven to 350ºF.
Beat egg whites until stiff peaks form.

Gradually add sugar, beating until glossy.
Fold in the walnuts, making sure to thoroughly coat them.

Spread them in a single layer on a greased foil-lined rimmed baking sheet.

Bake 12-15 minutes til lightly golden brown, but checking them towards the end.
Sprinkle with cinnamon.

I may have made these wrong.
As I said, these were a bit bizarre.
There was a meringue on the outside and then the walnuts were soft on the inside.
I didn't like them and neither did anyone else who tried them.
They definitely were not like the Spiced Almonds.
Those were such a hit that we had to take some on our hike!
I rate everything I bake on a scale of 1-4 with 4 being the best and these Baked Walnuts earned 1 rolling pin.
Nuts are becoming expensive, so I would suggest using your walnuts in another recipe
OR
you could always try this.

I give you BIG baking hugs and muffins!!