Hello, everybody! I have been trying out different fall recipes, and I thought a pumpkin spice latte would be just the right thing for this week's article! I put whipped cream on it, then I found out afterwards that you only put whipped cream on the iced lattes...oh well, it tastes yummy anyways!
The measurements are also not very exact; that's because I went by taste, and I didn't measure everything. I think different people like their drinks with more spice, and some may not. This is the second drink recipe in a row, but the weather is perfect for this kind of stuff! I hope you like this recipe! I know I did! :) Happy Eating!
Pumpkin Spice Latte
1 cup brewed coffee, black
1/4 cup milk
1-2 tablespoons pumpkin (to taste)
pumpkin pie spice, to taste
cinnamon, to taste
1 tablespoon sugar (as much as you want)
Whipped Cream:
1/4 cup heavy whipping cream
sugar, to taste
In a small saucepan, slowly heat up the milk (it will curdle if you heat it too fast) with the spices and sugar until it is hot. (I added my spices and sugars a little bit too late, so the spices didn't mix in all the way, and I needed to strain it into the coffee.)
Once the milk mixture is hot, pour the coffee into a mug, then pour in the milk mixture. (Once again, depending on how much cream you like in your coffee, you can put in more or less.) Mix them together well, then, if you want, you can top it with whipped cream.
To make the whipped cream, simply put the cream and sugar in a cup and mix it with a hand blender until it is the texture of whipped cream. Gently put spoonfuls on top of the coffee. Mine didn't sit nicely on top like store-bought lattes, but it was yummy anyways. You can sprinkle a little bit of pumpkin pie spice on top to make it look pretty if you want as well. It is so yummy! Enjoy!
Wednesday, October 30, 2013
Monday, October 28, 2013
Homemade Hot Cocoa
How many of you know where hot
cocoa originated? I was curious, and
looked it up. This is what I found: The first chocolate beverage is believed to have been created
by the Mayas around 2,000 years ago, and a cocoa
beverage was an essential part of Aztec culture by 1400 AD. The beverage became
popular in Europe after being introduced from Mexico in the New World, and has undergone multiple changes since
then. Until the 19th century, hot chocolate was even used medicinally to treat
ailments such as stomach diseases. Today, hot chocolate is consumed throughout
the world and comes in multiple variations including the very thick cioccolata densa served in Italy, and the thinner hot cocoa
that is typically consumed in the United States. Wow! Isn't that cool? I hope you all enjoyed these interesting facts as much as I did, because today's recipe is homemade hot cocoa!
Hot Cocoa
1/8 teaspoon vanilla
1 cup milk
1 T. sugar
unsweetened cocoa powder (to taste - 1/4-1/2 tsp.)
Directions
Heat milk in a small saucepan, whisking constantly until steaming.
Mix in sugar, whisking until dissolved. Add vanilla.
Put desired amount of cocoa powder, more for a stronger chocolate flavor or less for a weaker flavor. Whisk until dissolved. Enjoy!
I loved this hot cocoa recipe. I hope that in future, you will give my partner and I your favorites!
Friday, October 25, 2013
Buttery Cocoa Wafers
I have another cookie recipe for
you all! Well, actually it is more of a
wafer. I found this recipe on the back
of a hot cocoa container, and thought I would test it out. I used a mint hot cocoa mix for the recipe,
but you can use any flavor you want. I
would probably use a different flavor next time as well.
Cocoa
Wafers
3/4 cup
unsalted butter
1/2 cup
sugar
1 egg
yolk
1 1/2
cups flour
1 1/4
ounce hot cocoa mix (any flavor)
Directions
Preheat oven to 375*.
Combine
butter, sugar and egg yolk in large mixer bowl. Beat at medium speed, scraping
bowl often, until creamy (2 to 3 minutes). Reduce speed to low. Beat, gradually
adding flour and cocoa mix and scraping bowl often, until well mixed (1 to 2
minutes).
Shape dough
into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Flatten
cookies to 1/4-inch thickness with bottom of buttered glass dipped in sugar.
Bake for 7 to 9 minutes or until set. Cool completely. Enjoy!
As I said
before, I would not use mint hot cocoa mix.
They are still good with mint, but not as yummy as they could be. I hope you will tell us your favorite
variation!
Wednesday, October 23, 2013
Chocolate Chip Cookie in a Mug
Hello, everyone! I hope you all have been enjoying this blog! Today I have a recipe for a chocolate chip cookie--in a mug! I know Koko posted a brownie in a mug recipe awhile back, but I wanted to post a simple, quick, yet delicious recipe, and this is what I came up with. Who doesn't like chocolate chip cookies?! I don't know about you, but sometimes when I make cookies, I get really bored waiting for them to bake, and I usually end up eating cookie dough instead...I mean, who doesn't? I have a perfect solution for you, though! This "cookie" is so yummy, and it only takes 1 minute to make! (plus, it doesn't make so many that you have to worry about eating too many!) I hope you like it as much as I did! :) Happy Eating!
Chocolate Chip Cookie in a Mug
1 tablespoon butter
2 tablespoons brown sugar
dash of salt
1/4 cup flour
1/4 tsp. baking powder
1/4 tsp. vanilla
1 egg
2 1/2 tablespoons chocolate chips
In a large mug, melt the butter in the microwave, then add the flour, brown sugar, baking powder, and salt. Mix in the egg and vanilla, then add in the chocolate chips last. Cook in the microwave for 60 seconds. Make sure you don't overcook it! It will swell up in the mug, but don't let it overflow! Also, it will look slightly underdone after a minute, but as it cools, it finishes cooking. (I know that sounds weird, but it's true.) Dig in with a fork, and enjoy! Yummy! :)
~Nutmeg
Monday, October 21, 2013
Melt In Your mouth Peanut Butter Cookies
Who loves peanut butter? I sure do.
This recipe is one of my grandma's that I modified for a friend. In fact, I am eating one as I type! These cookies are extremely simple, and very
rich. For good reason though! They have a whole pound of butter in
them! Fortunately, there are plenty to
go around, because this recipe makes over 40 cookies!
Peanut
Butter Cookies
1 lb. butter
1 3/4
cups sugar
4 cups flour
1 egg
yolk
1/4
teaspoon vanilla
3/4 cup
peanut butter
Directions
Preheat oven to 375*.
Combine sugar, vanilla, butter
and egg, beat until creamy.
Add flour gradually, scraping
sides after every addition.
Mix in peanut butter. Dough will appear to be crumbly.
Roll into 1-2 inch balls, and
slightly flatten with your first two fingers.
Bake for ten minutes. Cookies will look extremely underdone. Let cool until firm. Enjoy!
These cookies are a great treat
for any day of the week!
Friday, October 18, 2013
Loaded Baked Potato Soup
Today's recipe is a rich, creamy,
delicious soup. It is chock full of
things you might find on a baked potato.
It is my little brother's favorite.
Loaded
Baked Potato Soup
2/3 cup
butter
2/3 cup unbleached
flour
1 tsp.
salt
1/2 tsp.
white pepper
1 tsp.
dehydrated garlic
2 Tbs. minced
dehydrated onion
5 cups
milk
1 1/2
cups plain yogurt (or sour cream)
1/3 cup soft
spread cheddar cheese
2 cups
cooked ham, diced
4 lbs. cooked
red or gold potatoes
1 cup
shredded cheddar or colby jack cheese
4 green
onions, diced
In a large stock pot, melt butter
over medium heat. When the butter has
melted, whisk in the flour until smooth and allow mixture to cook for a few
minutes; add garlic and onion. Slowly
add milk, one cup at a time, whisking smooth between each cup. When all milk has been added, continue whisking
until mixture thickens. Add yogurt and
spreadable cheese; whisk and heat until combined and smooth. Stir in ham, potatoes, and cheese. Continue to heat and stir until gently
bubbling. Add green onions and heat through. Serve and enjoy!
My whole family enjoys this
amazing recipe! I hope yours does as
well. Give us your favorites!
Wednesday, October 16, 2013
Mini Caramel Apple Pies
Hooray for fall!! I have been posting so many pumpkin recipes, so I decided to mix things up a little bit and do one with apples instead! I thought I would post a few "progress pictures" too, just to see how it works out. Happy Eating! :)
Mini Caramel Apple Pies
For the Crust:
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 cup cold butter, cubed
1/2 cup sour cream
For the Filling:
4 cups peeled, cored, finely chopped apples
1/2 cup packed brown sugar
2 Tablespoons all-purpose flour
1 tsp. cinnamon
1/2 tsp. salt
For the Caramel Glaze:
1 cup sugar
1 Tablespoon light corn syrup
1/4 cup water
1/4 cup heavy whipping cream, warm
1/4 cup milk, warm
2 Tablespoons butter, soft
1/2 tsp. salt
1 tsp. vanilla extract
Directions for the crust:
Whisk together the flour, salt, and baking powder. Use your hands to work the butter in until the mixture resembles wet sand.
Add in the sour cream, then turn onto a floured surface and knead it until it comes together. (The dough will be very sticky after you put in the sour cream.)
After you have gotten the dough to the desired consistency, roll it into a 8x12 rectangle. Sprinkle both sides lightly with flour, and fold into thirds. Wrap it in plastic wrap, and place it in the refrigerator for about half and hour.
For the filling:
Mix together all of the ingredients until they are well combined. (This is the easiest step in the whole recipe!:)
Assembly:
Once the dough is chilled, unfold it and roll it out until it's smooth. Cut out circles with the top of a cup. (I found that a cup with about a 4 inch top worked well.) It should make about 18 circles.
Place the circles on an ungreased cookie sheet and put one spoon of filling on top. Take another dough circle, place it on top of the filling, and seal the edges together. Crimp the sides with a fork to make it look pretty.
Mix together 1 egg and 1 Tablespoon of water, and brush over the pies. Cut three little slits in the top of each one.
Bake at 425* for 20 minutes, or until golden brown. Let them sit for 10 minutes before removing them from the cookie sheet and putting caramel over them.
For the caramel:
Ok, this is where it gets slightly harder. In a medium saucepan, combine the sugar, corn syrup, and water. Stir it constantly over medium heat until the sugar is dissolved, and the mixture is bubbling. Let it boil without touching it until it turns a deep amber. (Kind of a light brown color.)
Remove it IMMEDIATELY from the heat, otherwise it will burn! (Be VERY careful!)
Slowly pour in the milk and cream. (you can mix them together first.) It will bubble up furiously, and steam alot. Begin stirring it, scraping the bottom to make sure nothing sticks. If it clumps, return it to the heat and keep stirring it until it is smooth. Stir in the butter and salt and mix it well.
Let it sit for 3 minutes, then drizzle it over the pies. Oh, so yummy!!
Mini Caramel Apple Pies
For the Crust:
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 cup cold butter, cubed
1/2 cup sour cream
For the Filling:
4 cups peeled, cored, finely chopped apples
1/2 cup packed brown sugar
2 Tablespoons all-purpose flour
1 tsp. cinnamon
1/2 tsp. salt
For the Caramel Glaze:
1 cup sugar
1 Tablespoon light corn syrup
1/4 cup water
1/4 cup heavy whipping cream, warm
1/4 cup milk, warm
2 Tablespoons butter, soft
1/2 tsp. salt
1 tsp. vanilla extract
Directions for the crust:
Whisk together the flour, salt, and baking powder. Use your hands to work the butter in until the mixture resembles wet sand.
Add in the sour cream, then turn onto a floured surface and knead it until it comes together. (The dough will be very sticky after you put in the sour cream.)
After you have gotten the dough to the desired consistency, roll it into a 8x12 rectangle. Sprinkle both sides lightly with flour, and fold into thirds. Wrap it in plastic wrap, and place it in the refrigerator for about half and hour.
For the filling:
Mix together all of the ingredients until they are well combined. (This is the easiest step in the whole recipe!:)
Assembly:
Once the dough is chilled, unfold it and roll it out until it's smooth. Cut out circles with the top of a cup. (I found that a cup with about a 4 inch top worked well.) It should make about 18 circles.
Place the circles on an ungreased cookie sheet and put one spoon of filling on top. Take another dough circle, place it on top of the filling, and seal the edges together. Crimp the sides with a fork to make it look pretty.
Mix together 1 egg and 1 Tablespoon of water, and brush over the pies. Cut three little slits in the top of each one.
Bake at 425* for 20 minutes, or until golden brown. Let them sit for 10 minutes before removing them from the cookie sheet and putting caramel over them.
For the caramel:
Ok, this is where it gets slightly harder. In a medium saucepan, combine the sugar, corn syrup, and water. Stir it constantly over medium heat until the sugar is dissolved, and the mixture is bubbling. Let it boil without touching it until it turns a deep amber. (Kind of a light brown color.)
Remove it IMMEDIATELY from the heat, otherwise it will burn! (Be VERY careful!)
Slowly pour in the milk and cream. (you can mix them together first.) It will bubble up furiously, and steam alot. Begin stirring it, scraping the bottom to make sure nothing sticks. If it clumps, return it to the heat and keep stirring it until it is smooth. Stir in the butter and salt and mix it well.
Let it sit for 3 minutes, then drizzle it over the pies. Oh, so yummy!!
Monday, October 14, 2013
Butternut Squash Soup
How are you all liking our
blog? We would like to have all of your
opinions on something. My partner and I
would like to add more pictures to our blog, and would like our viewers to put
it to a vote. How many of you would like
us to do so? Leave a comment with your
opinion and we will get back to you.
Today's recipe is a deliciously
smooth Butternut Squash Soup. My family
loves it's slightly sweet, nutty, garlicky flavor.
Butternut
Soup
3 stalks
celery, diced
1 large
sweet onion, diced
2-3 T
olive oil
2 cloves
garlic
2 cups chicken
broth or water
1-2 cooked
butternut squashes, peel removed*
1 tsp. salt,
or to taste
2 dashes
(shakes) nutmeg, or to taste
ground
black pepper to taste
Directions
In a stock pot over medium low heat,
sautee onions and celery in oil until both are soft and translucent in color. Add garlic; sautee an additional 3 minutes. Stir in broth or water to deglaze pan. Add cooked squash and spices; heat
through. Use a blender to puree soup in
batches (or an immersion blender...) until smooth and creamy. Return to pot and re-warm if necessary.
We love to serve this soup topped
with candied walnuts or alongside Chihuahua cheese quesadillas. It is perfect for a cool autumn day.
*TO COOK BUTTERNUT SQUASH
Friday, October 11, 2013
The Pancake That Wasn't
This is not a recipe for a German
Apple Pancake. In fact, there IS NO SUCH
THING. What we have come to know as
the German Pancake, or Dutch Baby,
actually originated in North America. It
is very loosely based on the German Pfannkuchen, which is a thick crepe, and a
Dutch breakfast popover. Leave it to
Americans to super size a good thing. It
was a great idea. Thankfully, there is
more than enough of this firm, custard-like pancake to go around.
Baked
Apple Pancake
2 Tbs.
butter, melted and divided
4 eggs
3/4 cup
milk
1/2 tsp.
vanilla
1/4 tsp.
salt
1/3 cup
sugar
3/4 cup
all-purpose flour
5 large
apples, peeled, cored, and sliced
1/3 cup
brown sugar
1/4 tsp.
ground cinnamon
1/8 tsp.
ground nutmeg
Directions
Preheat oven to 425*.
Use 1 Tbs. melted butter to
grease a 10" pie pan or dish (I used a deep pie dish). In a medium mixing bowl, combine eggs, milk,
and vanilla. In another medium mixing
bowl, combine salt, sugar, and flour, stirring well to combine. Slowly mix
1/3 of egg mixture into dry mixture; stir until smooth. Continue to mix liquids into batter by thirds
until a smooth batter forms and everything looks the same. Pour into prepared pie dish and bake for 10
minutes. Do not open oven during baking
time.
Meanwhile, combine remaining 1
Tbs. butter, apples, sugar, cinnamon, and nutmeg in a medium saucepan. Cook and stir over medium-low heat for 5
minutes, or until apples are tender.
Remove from heat.
When batter has baked for 10
minutes, remove from oven and top with apple mixture. Some of the batter in the center may be
loose. That is okay! After adding apples, bake pancake for another
10 minutes, or until pancake is puffy and golden brown around the edges. Serve immediately when done.
This may be served with syrup,
but we like as it is!
Wednesday, October 9, 2013
Delicious Pumpkin Roll
Hello there!! I have yet another yummy autumn recipe for you guys! This time, it is a pumpkin roll! I made my first pumpkin roll last week, and, although I didn't roll it tight enough, it still tasted very yummy. I got the recipe from landolakes.com and I loved it. Hope you guys enjoy it! Happy Eating! :)
Delicious Pumpkin Roll
Pumkin Roll:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
3 eggs
1 cup sugar
2/3 cup pumpkin
Icing:
1 8-oz package of cream cheese (softened)
1 cup sifted powdered sugar
6 Tablespoons butter (softened)
1 teaspoon vanilla
extra powdered sugar (optional)
Preheat the oven to 375*.
Combine the flour, baking powder, baking soda, cinnamon, cloves, and salt in a large bowl, and set aside.
In a medium bowl, combine the eggs and sugar, then mix in the pumpkin. Add it to the flour mixture.
Pour into a greased and parchment paper lined jellyroll pan and bake for 13-15 minutes. (mine was done within 13 minutes, but baking times may differ.)
Once it is done, immediately transfer to a clean kitchen towel sprinkled with powdered sugar. Carefully roll it up, starting form the short side. (another thing, I also rolled it up the wrong way!) Place it on a wire rack and cool it completely. (about one hour)
Meanwhile, for the icing, mix together the powdered sugar, butter, cream cheese, and vanilla in a medium bowl until well combined. Keep it refrigerated until you use it.
Once the roll is cooled, unroll it and spread the icing over the whole thing, then re-roll it. If you want, you can sprinkle it with powdered sugar to make it look prettier, but I didn't. Yum, yum!!
Note from Nutmeg: The recipe says to grease and flour the parchment paper to keep it from sticking, but I didn't and it turned out fine. You can do that if you feel more comfortable with it, though. :)
Monday, October 7, 2013
Cheater Apple Dumplings
Who can
see the smile?!
I just got back from a weekend of
hunting with my grandpa. Before I left,
I made a quick batch of these Cheater Apple Dumplings. They were a hit, and a perfect snack after a
long day out.
Cheater
Apple Dumplings
1 pkg.
generic refrigerated pie crusts (2 crusts)
Approximately
3 cups pie filling of your choice (from scratch or from a can!)
Directions
Preheat oven to 400* (or
according to pie crust baking directions).
Bring crusts to room temperature before removing from package . Roll out gently into flat circles. Slice each circle into quarters, giving you a
total of 8 quarters. Place 1/3 cup pie filling
in the center of each crust. Bring
corners together and pinch to join in center.
Continue to join edges and pinch to seal all openings. Make sure not to leave a high point, or the
tip of the crust will burn. Lay dumplings
on a parchment lined baking sheet. Bake
for 15 minutes, or until crust is golden brown.
Best served warm.
Munch,
Munch, Munch...
Saturday, October 5, 2013
Easy Apple Breakfast Rolls
A couple days after we went apple
picking at the orchard, we received an unexpected call from our neighbor. He wanted to know if we could use some
apples! They have already made as much
sauce, pie, and crisp as they could with the apples from their own tree, and
were sick of picking them up off of the ground.
My mom never turns down an offer for free produce. Happily, we drove home that day with four
more bags of apples. We are discovering
new ways to use the apples every day.
Can you guess what ingredient will be featured in my next few posts?!
This next recipe is super easy,
but very satisfying! It is so easy, in
fact, that it is really more of a guideline than a recipe. You can't go wrong! If you don't already have some cinnamon sugar
laying around, be sure to note the Cinnamon Sugar recipe following the Easy
Apple Breakfast Rolls.
Easy
Apple Breakfast Rolls
6 frozen
Rhodes White Dinner Rolls (dough - thawed but still cold)
Cinnamon
Sugar*
2 apples,
peeled and sliced thin or chopped fine
Directions
Preheat oven to 350*. In the meantime, grease a 6 cup muffin tin;
set aside. On a very lightly floured
board, roll out each of the thawed frozen rolls into a small rectangle. Sprinkle the 6 rectangles generously with
cinnamon sugar. Distribute apple slices
evenly over sugar. Next, starting on a short
side, roll each rectangle up as tightly as possible. Place each roll spiral-side up in prepared
muffin tin. Cover pan very loosely with
a greased piece of plastic wrap and put in a warm, draft free place to rise. When
rolls have risen to about double in size, bake at 350* for 20-25 minutes, or
until golden brown.
TIP: Rhodes rolls take anywhere from 1-2 hours to
thaw at room temperature. You can also thaw the dough in the refrigerator in
about 8-12 hours. Yet another option
would be to prepare the rolls and refrigerate them in the pan overnight. Be sure to cover them with greased plastic wrap first. Remove them from the fridge in the morning and let them warm
to room temperature (and continue rising, if needed) before baking.
*Cinnamon
Sugar
1/2 cup
sugar
1 heaping
Tbs. ground cinnamon
Directions
Pour sugar and cinnamon in a
clean old spice container with a shaker, cap, and shake well to combine. It's that easy!
My family loves the simplicity of
these rolls, but you can fancy them up with
all kinds of yummy variations. Try adding nuts with the apples or butter on the dough before you add the sugar. Try changing the
spices in the cinnamon sugar mix. Next
time - because there will definitely be a next time - we might make a basic icing with powdered sugar and apple cider. I'll let you know how it turns out! Enjoy!
Wednesday, October 2, 2013
Pumpkin Spice Muffins
Hello everybody!! I just realized that I have been posting several recipes involving pumpkin, but it's fall, so why not!! :) I've been doing a lot of autumn baking lately, and I thought I would share this delicious recipe for pumpkin spice muffins. I found it at verybestbaking.com, changed it slightly, and came up with these yummy muffins! Happy Eating! :)
Pumpkin Spice Muffins
3 cups whole wheat flour
1 tablespoon plus 2 teaspoons of pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1 cup brown sugar
1 cup granulated sugar
1 can pumpkin
4 eggs
1/2 cup vegetable oil
1/2 cup orange juice
Preheat the oven to 350*. Line 30 muffin cups with paper liners, or if you don't have any, you can grease it.
Combine the flour, pumpkin pie spice, baking soda, and salt in a medium bowl and set aside.
Mix the sugars, pumpkin, eggs, oil, and orange juice together well.
Add the dry ingredients to the wet ingredients and mix it just until it's moist. (If you mix it too much, it will get rubbery and tough.)
Fill the muffin cups about 3/4 full and bake for 25-30 minutes, or until a toothpick comes out clean.
These are good cooled, or you can eat them warm if you prefer them that way.
Note from Nutmeg: The recipe calls for canned pumpkin, but you could probably use fresh if you want to. Experiment a little and try it out! :)
Pumpkin Spice Muffins
3 cups whole wheat flour
1 tablespoon plus 2 teaspoons of pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1 cup brown sugar
1 cup granulated sugar
1 can pumpkin
4 eggs
1/2 cup vegetable oil
1/2 cup orange juice
Preheat the oven to 350*. Line 30 muffin cups with paper liners, or if you don't have any, you can grease it.
Combine the flour, pumpkin pie spice, baking soda, and salt in a medium bowl and set aside.
Mix the sugars, pumpkin, eggs, oil, and orange juice together well.
Add the dry ingredients to the wet ingredients and mix it just until it's moist. (If you mix it too much, it will get rubbery and tough.)
Fill the muffin cups about 3/4 full and bake for 25-30 minutes, or until a toothpick comes out clean.
These are good cooled, or you can eat them warm if you prefer them that way.
Note from Nutmeg: The recipe calls for canned pumpkin, but you could probably use fresh if you want to. Experiment a little and try it out! :)
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