Brie & Chive Biscuits

Another Real Simple find from the November issue. I substituted a combo of cheddar and mozzarella for the brie. Also, doubled this recipe for our group and we ate every last biscuit!

Serves 16| Hands-On Time: 15m | Total Time: 35m

Ingredients

• 2 cups all-purpose flour, spooned and leveled, plus more for the work surface
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 6 tablespoons cold unsalted butter, cut into small pieces
• 6 ounces Brie, cut into 1⁄2-inch pieces (including the rind)
• 2 tablespoons chopped fresh chives
• 3/4 cup buttermilk

Directions

1. Heat oven to 375° F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
3. Add the butter and, using a pastry blender or your fingers, cut in until crumbly. Add the Brie and chives and toss to combine. Add the buttermilk and stir just until moistened (do not overmix).
4. Transfer the dough to a lightly floured surface. Knead it a few times to bring it together. Gently shape into a 1-inch-thick disk. Using a 2-inch round cookie cutter (or a small glass), cut out 16 biscuits (flouring the cutter and reshaping the scraps as necessary). Place on the prepared baking sheet. Bake until golden, 15 to 18 minutes.

Spiced Pumpkin Cake

I got this recipe from the Real Simple magazine November issue.

Serves 12| Hands-On Time: 20m | Total Time: 4hr 00m

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan
• 3 cups all-purpose flour, spooned and leveled, plus more for the pan (I did use cake flour, a "secret" of my great aunt's cakes and I think it made a difference)
  
• 5 teaspoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 15-ounce can pumpkin puree (1 1⁄2 cups)
• 1/2 cup whole milk
• 1/4 cup molasses
• 1 1/4 cups confectioners’ sugar
• 2 tablespoons fresh lemon juice

Directions

1. Heat oven to 350° F. Butter and flour a 12-cup Bundt pan.
2. In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. Using an electric mixer, beat the butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time. Beat in the pumpkin puree, milk, and molasses (the mixture may appear curdled). Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not overmix).
4. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
5. In a bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle over the cake. Let set before serving.

Bobotie

Here's the recipe for the South African dish, bobotie, we ate on Sunday night. Glad you guys liked it! Remember, the chutney is key and brings a really nice addition to the flavor.

2 T butter
1 c. onion, minced
1 lb ground meat (I used turkey)
2 slices of white bread, soaked in milk
1 apple, diced
2 T curry powder
1/2 c. raisins
2 T slivered almonds
2 T lemon juice
2 eggs
1/2 t turmeric
6 bay leaves
1/2 c. milk

Melt butter in saucepan. Add onion and saute. Add apple and cook for one minute. Add meat (I cook it before adding it to the mix). Squeeze excess milk from bread, tear up and add to the pot. Add curry, raisins, almonds, lemon juice, 1 egg, and tumeric. Stir well.

Place in 9x13 baking dish. Place bay leaves vertically in the casserole. Bake @ 325 for 40 minutes and remove from oven. Mix 1 egg and milk, pour over top. Bake 15 minutes more. Remove bay leaves before serving over rice.

*I tripled the recipe for our dinner and we were left with about 7-8 servings after everyone ate.

crockpot pumpkin spice lattes

--2 cups milk
--2 T canned pumpkin
--2 T white sugar
--2 T vanilla
--1/2 tsp pumpkin pie spiceOR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
--1/2 cup brewed espresso or 3/4 cup strong brewed coffee
--garnish with whipped cream (optional)

The Directions.This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. I used a 4-quart crockpot, but as small as a 1.5 quart will work with these amounts.Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.Cover and cook on high for 2 hours if everything is cold. Whisk again.Ladle into mugs, and garnish with whipped cream and additional cinnamon.

Shredded Apple Pie

** Make 1 Crust, I have a good recipe if you need one **
Filling
1 lemon
3 large apples, peeled
½ tablespoon dry sherry
1 cup sugar
3 eggs
½ cup unsalted butter
Squeeze the lemon into a large bowl. Grate the lemon peel into the same bowl, taking care to avoid the white pith. Grate the peeled apples coarsely and toss in as well. Pour in the sherry and stir in the sugar. Mix well. Beat the eggs until light. Cream the butter until soft and add the eggs, blending well. Stir the butter and egg mixture into the sweetened fruit.
Finish
Heat the oven to 400° F. Roll the dough into two circles that are 2-3 inches wider in diameter than your pie shell or plate. Place one crust in the pie plate. Save the other crust for another use in the refrigerator. Lay the crust into the pie plate. Prick all over with a fork, and spoon in the pudding. Bake at 400° F for 15 minutes. Reduce heat to 350° F and bake for 45 minutes, or until a knife inserted in the center comes out clean. Cool for at least 30 minutes before serving it warm...or cool..or whenever. topped with whipped cream is delicious.

This reminds me of a lemon bar!!

"satisfy your soul" homemade candybars

So..agave has been a little controversial lately, but if you are ok with it..these will literally change your life!!!

Gluten Free Candy Bar Recipe

2 tablespoons grapeseed oil (find it anywhere..Winco, Fred Meyer..)
2 teaspoons celtic sea salt
2 cups pecans, chopped (I got mine in bulk at Winco..already chopped!)
1 cup creamy roasted almond butter
½ cup agave nectar
1 tablespoon vanilla extract
2 cups dark chocolate chips 73% cacao (or whatever..dark choc. chips)

1. Preheat oven to 500°
2. Warm grapeseed oil and 1 teaspoon salt in a large saute pan over high heat
3. Add pecans to pan and cook for 3 minutes
4. Remove pecans from pan and immediately transfer to a baking sheet
5. Place pecans in 500° oven for 3 minutes, remove and cool
6. Warm almond butter, agave, vanilla and ½ teaspoon salt in a saucepan over medium heat
7. Remove from heat and stir pecans into almond butter mixture
8. Spread batter into an 8 x 8 inch pyrex dish and freeze for at least 1 hour
9. Remove from fridge, cut into 1 x 3 inch bars; place on small (parchment paper lined) baking sheet
10. Melt chocolate in saucepan over lowest heat possible
11. Drizzle chocolate over each bar
12. Sprinkle bars with remaining ½ teaspoon salt
13. Freeze and serve

Flourless Brownies-from Elana's Pantry

Chocolate Chip Browniesprint this post
1 (16) ounce jar salted almond butter, smooth roasted
2 eggs
1 ¼ cups agave nectar
1 tablespoon vanilla extract
½ cup cocoa powder
½ teaspoon celtic sea salt
1 teaspoon baking soda
1 cup dark chocolate chips 73% cacao

1. In a large bowl, blend almond butter until smooth with a hand blender
2. Blend in eggs, then blend in agave and vanilla
3. Blend in cocoa, salt and baking soda, then fold in chocolate chips
4. Grease a 9 x 13 pyrex baking dish
5. Pour batter into dish
6. Bake at 325° for 35-40 minutes

Makes about 24 brownies