Pumpkin Scones

Unfortunately for Tim, it had been awhile since I baked anything at all.  So to get back on his good side in the kitchen, I knew that whatever I baked would really need to knock his socks off.  Pumpkin flavored anything is his weakness, so I knew that couldn’t go wrong there.  This recipe nailed it.  The warm, subtly spicy, and not too sweet flavor was perfect for breakfast or a snack.  We both really enjoyed them!

Pumpkin Scones

Source:  Cook Like A Champion

Ingredients:
For the scones:
1 cup all-purpose flour
1 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
6 tablespoons very cold unsalted butter, cut into 1/2 inch pieces
1/3 cup pumpkin purée
1/3 cup heavy cream
6 tablespoons (1/4 cup plus 2 tablespoons) brown sugar
1 teaspoon vanilla
For the glaze:
2 tablespoons maple syrup
2 teaspoons pumpkin
1/2 cup powdered sugar

Directions:
-Preheat oven to 425º.  Line a baking sheet with parchment paper or a Silpat.
-In a medium bowl, whisk together flours, baking powder, salt and spices.
-In another medium bowl, whisk together pumpkin, cream, sugar and vanilla.
-Using the tips of your fingers or a pastry blender, cut butter the into the flour until the mixture resembles coarse crumbs.
-Add the pumpkin mixture to the flour mixture and stir until just moistened.  The dough will be crumbly.
-Turn the dough out onto the counter and push the pile together with your hands.  Continue pressing and kneading the dough until everything comes together, taking care not to overwork it.
-Form the dough into a rough circle 3/4 to 1 inch thick.  Cut the dough into 8 wedges and placed on prepared baking sheet about 2 inches apart.
-Bake for 12-15 minutes until lightly browned on the bottom.  Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
-While scones are cooling, make the glaze by whisking the syrup, pumpkin and powdered sugar together in a small bowl.  Add more syrup or powdered sugar until desired consistency is reached.  Pipe or drizzle over the cooled scones.

Yield 8 scones.

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Pumpkin Ice Cream

In the past at the end of summer, we used to stock up on pumpkin ice cream from a little local ice cream shop.  It would last us through the fall and sometimes during the winter months too.  Tim absolutely loved it, but unfortunately the shop closed a year or two ago.  Once I received  my ice cream maker, I knew I had to try to replicate that ice cream flavor for him.  And this recipe was very, very close.  I think it’s a keeper.

Pumpkin Ice Cream

adapted from:  Pennies on a Platter

Yield: 1 quart

5 large egg yolks
1-1/2 cups whole milk
1 cup heavy cream
1/2 cup sugar

1/2 cup brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
3/4 cup pumpkin puree

In a small bowl, whisk the egg yolks: set aside.

Warm the milk, cream, sugars, spices and salt in a medium saucepan over medium heat until the edges begin to bubble.  Meanwhile, prepare an ice bath by placing a medium-sized metal bowl in a larger bowl filled with some ice and a little water.  Set a mesh strainer on top.

Gradually add half of the milk mixture into the egg yolks, whisking constantly.  Turn the heat to low and scrape the yolks back in to the saucepan.  Stir constantly, scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula (between 160˚ – 170˚F).

Working quickly, pour mixture through the strainer and into the bowl with the ice bath.  Chill thoroughly in the fridge, preferably overnight.

Once chilled, add the vanilla and pumpkin puree.  Whisk until incorporated, then press through a fine-mesh strainer.  Freeze in your ice cream maker according to manufacturer’s instructions.  Freeze for at least one hour before serving.

Cinnamon Ice Cream

Upon first bite {lick?}, this cinnamon ice cream quickly became our favorite ice cream flavor yet!  Yum!  I can’t wait to serve it with a slice of homemade apple pie!

I only made one change and that was the addition of some ground cinnamon.  I just wanted to see some specs of cinnamon to reflect the flavor.

I also saved the cinnamon sticks after they were used.  I just placed them in a sealed container in the fridge and reused them when I made this recipe again just 3 days later.  I don’t know if that’s wrong, but I’m cheap and didn’t see any difference in the two batches of ice cream. 🙂

Cinnamon Ice Cream

Source:  The Perfect Scoop by David Lebovitz as seen on Elly Says Opa!

Makes about 1 quart

Ingredients:

1 cup whole milk

3/4 cup sugar

pinch of salt

10 cinnamon sticks, broken up

2 cups heavy cream

5 large egg yolks

dash of ground cinnamon

Directions:

In a saucepan, combine the milk, sugar, salt, cinnamon sticks, and 1 cup of the heavy cream. Warm through, and then cover and let steep off the heat for one hour.

In a medium bowl, whisk together the egg yolks. Re-warm the cinnamon milk mixture, and remove the cinnamon sticks with a slotted spoon.  Slowly add the milk mixture to the egg yolks, whisking constantly.  Place the entire mixture back into the saucepan over medium heat, stirring constantly with a spatula being sure to scrape the bottom.  Heat until the custard thickens and coats the back of a spatula, but do not boil.  I added the ground cinnamon during this step.

Place the remaining 1 cup of heavy cream in a bowl with a mesh strainer on top, and put that all on top of an ice bath.  Pour the custard through the sieve, and then mix together with the cream until cool.  Refrigerate until completely cold, and then run through your ice cream maker as directed.

Coconut Red Curry Lentil Stew

I don’t think I have ever seen a recipe on a blog one day and made it the very next day!  So, this was a first.  When I saw Cara post this, I immediately knew that it would be the perfect thing to make for our next dinner.  I knew with a few adaptations based on what I had on hand, it would suit us perfectly.  And it did!  It was perfectly delicious on a chilly night.

I didn’t really notice the coconut flavor, which was sort of disappointing but the warm curry flavor made up for it since it was certainly not lacking flavor overall.  I’m sure the coconut milk added some creaminess, so it was definitely a necessary ingredient. Surprisingly, the lentils retained some bite even after cooking so long.  I was really worried that they would be complete mush.  But, I was happy to be wrong!

Coconut Red Curry Stew

Source: adapted from Cara’s Cravings who adapted it from 101 Cookbooks

1 cup yellow split peas {I used green}

1 cup red split lentils {I think I used brown}

7 cups water

2 medium carrots, cut into 1/2-inch dice

2 stalks of celery, chopped

2 tablespoons fresh peeled and minced ginger {I used about 1 tsp ground ginger}

2 tablespoons red curry powder

2 tablespoons butter

8 green onions (scallions), thinly sliced {I used one small white onion, chopped}

1/3 cup golden raisins

1/3 cup tomato paste

1 14-ounce can coconut milk

1 teaspoon kosher salt

one small handful cilantro, chopped

toasted coconut, for garnish

Optional: 3oz raw shrimp per serving, peeled and deviened, shells removed

Start by rinsing the split peas and lentils. Put them in a bowl, add enough water to cover, and stir around. Drain through a mesh sieve. Repeat until water runs clear.  Place the rinsed lentils in a crockpot with the water.

In a small saucepan over medium heat, toast the curry powder until it is fragrant and has darkened a bit. Transfer to a small dish, add the ground ginger to it and set aside.

Heat the butter in the pan, add the onions, celery, and carrots.  Saute for two minutes, stirring constantly until softened.  Then add the raisins and stir.  Then add the tomato paste and cook for another minute or two.  Off the heat, whisk in the coconut milk and the toasted curry powder & ginger. Pour the coconut milk mixture into the crockpot, and season with salt.

Cover and cook on high for 6 hours. {I cooked it on low for 10 hours.}

If desired, season the shrimp with salt and pepper and cook by desired method until just opaque.

Add the shrimp to the top of each serving of stew.  Enjoy!

Jalapeno Jelly

Well, would you look at me now!  A few weeks ago, I was scared of home canning and now I’m making jelly!

I know you may have doubts about jalapeno jelly, but it is really good.  I wouldn’t spread it on a piece of toast for breakfast or anything, but it does have its applications.  For example it is delicious on cornbread or served with cheese and crackers.

I want to point out that it is imperative to have your ingredients and supplies ready when you begin canning.  Measure and set everything out that you will need in an organized fashion.  Also make sure everything is clean and sanitized as instructed.

Jalapeno Jelly

Source:  Ball Blue Book Guide to Preserving

Yield: 5 half-pints {I doubled the listed recipe and got 10 jelly jars.}

3/4 pound jalapeno peppers

2 cups cider vinegar, divided

6 cups sugar

2 pouches liquid pectin

green food coloring, optional {I omit}

  1. Wash the peppers thoroughly.  Then cut them in half and remove seeds, ribs, and stems.  Place the halves in food processor with 1 cup cider vinegar and puree.
  2. Combine puree, additional 1 cup cider vinegar, and sugar in large stock pot. Bring to a boil; boil 10 minutes, stirring constantly.
  3. Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
  4. Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
  5. Ladle hot jelly into hot jars, leaving 1/4-inch head space.  Wipe rims. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

Jalapeno Hummus

I’ve commented over and over again about how much I love hummus, so I won’t go into it again.  I’ll just leave you with this kicked up version of hummus for the folks who love jalapeno like us.  Enjoy!

Sorry no picture here, but it looks just like my regular hummus only with tiny green flecks in it from the jalapeno.

Jalapeno Hummus

2 jalapeno peppers, ribbed and seeded {You could go with 1-3 depending on your tastes}

2 small cloves of garlic, peeled

1 (14 oz) can of chickpeas, drained

juice of 2 small lemons

1/4 cup tahini

4-6 Tbsp water

2-3 Tbsp extra virgin olive oil

pinch of salt

1/4 tsp cumin

Combine the jalapenos, garlic, and chickpeas in the bowl of a large food processor.  Pulse into coarse paste.  Add lemon juice, tahini, some water {start with 4 Tbsp}, salt, and cumin.  Process until fully ground.  Scrape down sides of bowl.  With the machine running, add the oil through the feed tube.  Scrape sides of bowl again and then process for a few more seconds to ensure that everything is combined.  May need to add more water to reach desired consistency.

Transfer to a storage container and refrigerate before serving to allow flavors to blend.