Breakfast

Blueberry Coffee Cake

written by Ali

I can’t believe I’ve been away from the blog for so long – which is why I’m treating my readers this week to my favorite blueberry coffee cake recipe. I’d love to say I was doing something wild and dramatic – like surfing or kayaking with whales. The truth is, I’ve just been lazing away the summer. Ok – lazing might not be the right term – there’s been a lot of sightseeing, cooking, and preserving going on. I just haven’t been blogging about it.

We went to the fair last week and on the way home, picked up 10 pounds of blueberries from our favorite farm stand. All 10 pounds were frozen. While berry season seems to last forever around here, I know that fall is just around the corner and I can’t stand the thought of not having berries in the freezer.

Lately, I’ve been doing a bit of baking on the weekend so that the hubby and I can have something sweet, fruity, and interesting with our morning coffee. I’ve been trying out different variations of coffee cake. This blueberry coffee cake is a sweet and fruity treat first thing in the morning. I especially love the crunch the top makes. My secret – combine brown sugar and regular sugar for the topping. The brown sugar caramelizes when it mixes with the butter.

I highly recommend you save some blueberries to make blueberry coffee cake on a blustery winter day. Or make some right now.

I’ve got some more seasonal recipes up my sleeve, so I encourage you to check back in next week or subscribe. I promise not to be away so long from the food blogging world – I’ve missed it terribly.

Yum

Blueberry Coffee Cake

Ingredients

Coffee Cake

2 cups flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup olive oil
3/4 cup plain Greek yogurt
2 eggs
2 cups fresh or frozen blueberries

Coffee Cake Topping

1/4 cup brown sugar
1/4 cup sugar
1/4 cup flour
1/4 cup butter

Instructions

Preheat the oven to 375 degrees.
Prepare a cake pan by greasing liberally with butter.
Combine the flour, sugar, baking powder, and salt. Add the eggs, yogurt, and olive oil. Stir to combine. Gently fold in the blueberries.
Distribute the coffee cake dough evenly throughout the prepared cake pan.
Combine the ingredients for the topping in a small bowl. Use your hands or a fork to gently cut up the butter and distribute throughout the mixture.
Sprinkle the topping over the coffee cake.
Bake for 40-50 minutes or until a knife inserted in the middle comes out clean. Cool.
Makes 8 servings. Enjoy!

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August 6, 2018 0 comment

Beverages Breads Breakfast Foodie Parties Lunch Recipes Soup

Runaway Bride Recipe Roundup #FoodnFlix

written by Ali

March positively flew by! Hard to believe it’s already time for the #FoodnFlix roundup for Runaway Bride. There were so many great recipes this month!

Debra from Eliot’s Eats made Scrambled Eggs and Blushing Mimosas. She commented “For me, it had to be eggs. Maggie can’t commit to a man or how she likes here eggs. I decided to do a riff on Father Brian’s scrambled eggs. This recipe can be used for a quick breakfast or a more elegant brunch.”

Kimberly from Coffee and Casseroles made this lovely looking 3 Altars Vegetarian Wedding Soup. “I wanted to stay away from the two obvious, being eggs and corn. Corn being the second most noted food in it. So in this, she dumps 3 guys at the altar. I started thinking of things I could do that were 3 ingredient based. I then of course went to the next obvious thing, a wedding soup. Broth, Greens and Meatballs.”

Wendy from A Day in the Life on the Farm shard this beautiful recipe for Smoked Salmon and Herb Quiche She writes, “Watch the film to find out what she discovers about eggs and about herself. What then is more perfect to combine these two events than an egg pie aka quiche? Absolutely nothing.”

Camilla from Culinary Adventures with Camilla was inspired to make Poached Egg-Topped Toast She writes about the movie, “So, yes, it’s formulaic – boy, girl, obstacles, love – but it definitely resonates with viewers. And, even though my boys didn’t watch the movie with me, I used it as a springboard for a breakfast table topic about being yourself and not relinquishing yourself for another person.”

Kelley from Simply Inspired Meals focused on the great cocktails in the wedding party scene and made this Tropical Hurricane Cocktail She writes, “The Hurricane is a delightful cocktail for those of us who like a little fruit and sweetness to our adult beverages.”

Evelyne of Cultureatz made this gorgeous Lilac Violet Wedding Cocktail She writes, “Well, the movie was a bit ahead of its time, or perhaps the style has already gone retro. But apparently the trendy wedding color scheme right now is lavender, purple and violet. In the last big wedding, the bridesmaids had pale lavender dresses.”

Amy of Amy’s Cooking Adventures was inspired by the rose tattoo to make Cinnamon Rose Bread. She writes “For some reason the scene with the rose tattoo stood out. In one scene, Ike (Richard Gere) ask Maggie (Julia Roberts) to prove that she still has the rose tattoo she got when she was involved with suitor #1. It got me thinking – could I make something inspired by roses? I loathe rose water, so I knew I wouldn’t go that route. But there are always fruits cut into rose shapes or even breads!”

I couldn’t resist another egg dish, especially one perfect for spring, so came up with a Preserved Lemon Aioli Egg Sandwich

I had such a great time hosting Food ‘n Flix this month! Be sure to join us in the kitchen in April when we create recipes inspired by Coco. Check it out at Culinary Adventures with Camilla.

April 2, 2018 2 comments

Breakfast Farmer's Market Vegetarian

The Best Fruit and Veg To Cook With In Spring!

written by Ali

Asparagus (Asparagus & Feta Cheese Omelette)

Asparagus is a great vegetable to cook with in the springtime. It’s bang in season, offers great texture, and is deliciously tasty too. Not to mention it’s also great for you! My recipe idea is a simple asparagus and feta cheese omelette. It’s so easy to make and tastes so fresh and healthy. You get the crunch from the greens and the lovely salty taste of the feta.

All you have to do is make an omelette as you normally do – crack a couple of eggs in a bowl and whisk them up, then add them to a pan. Here, I suggest you use a non-stick pan as it makes the cooking process a lot easier. As it shows on StoneFryingPans.com, ceramic pans are good for this purpose. When you try and take the omelette out of the pan, none of it will be stuck to the base! When the eggs start to set around the sides, add in your asparagus. It can be chopped if you want, or put them in whole! Then, cook a little bit more and finish under the grill until the omelette is set!

Rhubarb (Classic Rhubarb Crumble)

When it comes to classic spring fruits, you can’t beat a bit of rhubarb. It’s ripe and ready to eat at this time of year, and there are loads of different recipes you can attempt. My suggestion is a beautiful crumble. There’s a lovely sweet tanginess to the rhubarb that goes so well with some homemade custard too.

Unfortunately, making a rhubarb crumble is harder than making an omelette in that there are way more steps. So, I can’t talk you through all of them here! But, there’s a great recipe on bbcgoodfood.com that I thoroughly recommend you follow.

Artichokes (Artichoke Pizza)

Artichokes often get confused with anchovies, which is funny because one is a fish and the other is a vegetable. These little things are so great during springtime and have a unique taste to them. Now, you can buy them in jars, which is technically cheating, but you’re still eating a spring vegetable in spring! They have a vinegary taste to them, and I find them irresistible on pizza.

The pizza I have in mind is so easy to make. First, get your pizza dough ready and rolled out. Then, grate over some parmesan cheese, drop on some sundried tomatoes, crushed garlic, onions, and artichokes. Sprinkle with some chopped parsley, and bake in the oven until golden and crispy.

There you go; the best fruit and veg to cook with during springtime. Try out any of my ideas and let me know how you found them!

March 21, 2018 0 comment

Beverages Breakfast

How To Make Kefir

written by Ali

I’ve been a little obsessed lately with fermenting kefir, so I’m happy to share how to make kefir with my readers. Kefir is that probiotic milk drink that you can find in most health stores. It’s slightly tangy, a little fizzy, and really wonderful. And it’s super easy to make your own at home.

First off, kefir is the drink that’s made from kefir grains. Kefir grains are made up of yeasts and bacteria and look like, well, grains. I purchased my kefir grains from Etsy. It’s simple enough to search for kefir and find many, many different sources. I received a little under a tablespoon of grains, which have multiplied over the last few months. I’ve experimented with culturing both milk and cream. Fermented cream makes an exceptional substitute for sour cream. I’ve also learned through trial and error, that culturing kefir for a few days and then straining it makes a great cream cheese substitute.

Kefir grains

My formula for successful kefir is one tablespoon or so of kefir grains covered by whole or 2% milk in a pint jar. I leave this on the counter top for roughly 24 hours and then strain. I’ve been drinking the kefir itself with a tablespoon of Barlean’s Essential Woman Chocolate Mint Swirl. First thing in the morning, it’s quite a pick me up. Kefir makes a great probiotic and I’ll say that it’s been great for my digestive system.

A couple of things I’ve learned that are worth noting. Don’t use metal utensils when you are handling your kefir grains. I’ve read varying reasons why, but the general consensus is that the kefir grains can react to metal. That said, it’s fine to use a regular canning jar lid and ring when you are culturing your kefir.

I’ve also learned that kefir is very forgiving. I recently got very busy and ended up with my kefir grains hanging out in milk in the fridge for about two weeks. While it’s probably not the best thing to do, the grains seem to be just fine. I strained them out, put them in fresh milk, and set them out at room temperature to culture.

Kefir grains in jar

I’m sure I’ll be posting more tips about how to make use of your kefir soon, so keep checking back for more!

Kefir Grains in Jar

March 19, 2018 0 comment

Baked Goods Breakfast

Chocolate Chip Biscotti

written by Ali

I’ve been longing to bake lately – probably because of the gloomy, rainy and snowy weather we’ve had. Given that I didn’t want to do too much cooking today and the rain was raining sideways off the ocean, it seemed like the perfect day to bake some chocolate chip biscotti. Biscotti are my favorite cookie – they are crisp and pair so well with coffee and tea. I made up a batch of chocolate chip biscotti for me and then thawed out some pureed red kuri squash and made a batch of dog-friendly biscotti for Daisy (the dog friendly recipe will be in my March newsletter – sign up now to get access to a bonus recipe each month).

I realized after I’d made the chocolate chip biscotti that there was some serious nostalgia going on. Life here on the southern Oregon coast often reminds me of my two years living in Majuro in the Marshall Islands. There’s a small island feel here – we are geographically remote, surrounded by ocean and bay in most places. The air feels like ocean most days. Major differences are, of course, climate. In Majuro, the temperature was a steady 80 degrees with 90 percent humidity year round. Here, while temperatures are generally steady, it’s possible to drop into the freezing range and get a little snow. Regardless, chocolate chip biscotti so strongly remind me of my first months in Majuro. I would often frequent a little coffee shop on the island, just to feel a sense of “normal”. I was still pretty culture-shocked my first few months there. The coffee shop made a serviceable vanilla latte, though at 80 degrees, a latte wasn’t exactly a great choice. The shop also sold individually packaged chocolate chip biscotti. Sometimes, I would just sit with my vanilla latte, sweating, watching the world go by and enjoying a biscotti.

And here I am, finally, living back near the Pacific. I don’t drink vanilla lattes anymore – I’ve traded in sweet and milky drinks for the more aggressive Americano. But I still love biscotti – and as I watched the rain this afternoon and sipped my tea, I was transported back to those two years, which are now nearly fifteen years in my past.

Enough of the nostalgia – enjoy these chocolate chip biscotti wherever you are.

Yum

Chocolate Chip Biscotti

Ingredients

1/2 cup butter (softened to room temperature)
1/4 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mini chocolate chips

Instructions

Preheat the oven to 350 degrees and cover a baking sheet with parchment paper.
Cream the butter and sugars together. Add the egg and vanilla.
Add the flour, baking powder, salt and combine until you have a smooth dough.
Stir in the chocolate chips.
Pat the dough into a rectangular loaf on the prepared baking sheet.
Bake for 30 minutes or until the dough is slightly firm to the touch on top.
Let the biscotti loaf cool for 30 minutes.
Slice into 1/2 inch cookies. Lay the cookies flat on the parchment lined baking sheet. Bake for ten minutes and then flip the cookies to the other side. Bake for another eight to ten minutes or until the cookies are crisp.
Let cool completely.
Makes 1 dozen. Enjoy!

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February 26, 2018 0 comment

Appetizers Breakfast Foodie Parties Holiday Recipes Quick and Easy Snacks Vegetarian

Deviled Eggs with Preserved Lemon and Dukkah

written by Ali

Deviled Eggs with Preserved Lemon and Dukkah are a fun way to use up extra hard-boiled eggs. And since Easter’s right around the corner, this is definitely a recipe worth pinning for later. I was inspired to make this recipe as part of this year’s #FoodBloggerLove. I have so much fun with this event! Bloggers are paired with each other and get to surprise one another with a great recipe. This year, I was so lucky to have Colleen from Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice as my assigned blogger. Let’s just start with I so totally love the name of her blog! The whiskered companion is a Bengal cat named Lady Brenna of Fairfax. Oh and how I can relate to the joys and challenges of cooking with whiskered companions. After all, we have three cats, one of whom is a total food fiend (recently, she raided our emergency/earthquake rations and pulled out animal crackers. Yes – animal crackers. Never mind that she’s fifteen years old and a croaky old lady calico and shouldn’t be eating carbs or sugar. And she was maaaad when we took them away from her. One of my glass mixing bowls paid the price for that one) Plus, the dog who thinks she’s a cat. So, yes, Colleen’s food blog was right up my alley.

While I absolutely love all the great baked goods on the site (please – someone make this ginger and peach jam cake for me), I was equally impressed by all the deviled egg recipes on Colleen’s site. So, I decided to do a deviled egg recipe showcasing two of my current favorite ingredients – preserved lemon and Dukkah spice. These deviled eggs are so delightfully spring-y. The yellow of the preserved lemon and the egg yolks is sure to make you smile on a rainy day.

I entirely envision curling up with a plate of these, a good crisp white wine, and a cat on some early spring evening. But let’s be real – the snuggling cat part is pretty unlikely. The wine and the Deviled Eggs with Preserved Lemon and Dukkah on the other hand, are a sure thing.

I tried for a heart here, because #foodbloggerlove and all. Unfortunately, my eggs weren’t really cooperating with me.

Yum

Deviled Eggs with Preserved Lemon and Dukkah

Ingredients

6 hard boiled eggs, peeled
3 teaspoons mayonnaise
1 tablespoon finely chopped preserved lemon
1 teaspoon Dukkah spice

Instructions

Slice each hard boiled egg in half. Remove the yolk and combine yolks with the mayonnaise, preserved lemon, and Dukkah spice. Whisk until smooth (add a bit of water if needed to smooth the mix out).
Pipe or spoon the mixture into the egg whites. Serve with a small slice of preserved lemon as a garnish.
Enjoy!

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I encourage you to check out Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice.

And check out all of Colleen’s social channels:

Facebook: https://www.facebook.com/faithhopeloveandluck
Pinterest: https://www.pinterest.com/luckybrenna/
Instagram: https://www.instagram.com/faith_hope_love_and_luck/
Twitter: https://twitter.com/LuckyBrenna

February 12, 2018 5 comments

Breakfast Holiday Recipes

Wild Mushroom Breakfast Strata

written by Ali

Wild mushroom breakfast strata would be a perfect dish for your New Year’s Day brunch. You might have noticed that I dropped off the blogging radar for a few days right around Christmas. Everything was fine – I was just relishing my vacation time, cooking just for the hubby and me, quilting, and reading. I’ve done lots and lots of reading. It’s been glorious. However, with the new year around the corner, I’m ready to get back to sharing my recipes.

I made brioche for Christmas this year. Brioche is an egg-y, buttery, beautiful bread. It turns out that it’s probably easiest to make it with a stand mixer. But since I don’t have one, I risked some shoulder stiffness to hand knead my dough. It was totally worth it. My brioche braid was beautiful, soft, buttery, and amazing for grilled cheese sandwiches and eggnog french toast. However, three days after Christmas, and I still had half a loaf left.

I’ve been thinking a lot about food waste lately. While I’m not likely to make it a full out resolution for the new year, I do want to be more conscientious about leftover food this year. We do compost, but I want to be even more thoughtful. I came to this realization last night as I was yelling for the dog to leave alone the critter that was raiding our compost pile at midnight. Critter got away – could have been a possum, raccoon or vole. Regardless, waking the neighbors at midnight is not cool. We’ll be building a real compost system immediately. And I’m going to be more conscious of the veggies we toss out.

All of this made me want to do something amazing with my brioche leftovers. I opted for a wild mushroom breakfast strata. In addition to the brioche, I had a handful of wild chanterelles in the fridge, along with leftover bacon. The resulting strata is creamy and tastes perfectly decadent. What a great way to start the new year!

Yum

Wild Mushroom Breakfast Strata

Ingredients

8 - 9 wild mushrooms or cremini mushrooms, sliced
1/2 onion, finely chopped
1 tablespoon olive oil
6 cups stale bread crumbs (from a sturdy loaf of bread - challah, brioche, etc.) Cut the bread into 1 inch squares to make the bread crumbs.
6 eggs
1 1/4 cup milk
2 cups shredded cheddar cheese
3- 4 strips cooked bacon, crumbled into pieces
salt and pepper to taste

Instructions

Heat the olive oil in a cast iron or non-stick pan. Add the onions and mushrooms and cook, stirring frequently, until the onion is lightly caramelized and the mushrooms are soft. Set aside.
Add the eggs and milk in a bowl and stir.until frothy and combined. Add all but 1/2 cup of the cheese and stir. Lay the bread in a single layer in a 9 x 13 pan. Pour the egg/milk/cheese mixture over the bread and stir until all the bread is coated. Stir in the bacon and onion. Add salt and pepper to taste. (I found just a pinch of salt was more than enough). Top with the remaining 1/2 cup cheese.
Refrigerate the strata for at least thirty minutes. Alternatively, it can be refrigerated overnight. When you are ready to bake, preheat the oven to 350 degrees.
Bake for 25 minutes or until the cheese is melted. Broil for 2 minutes to brown the top.
Serves 6. Enjoy!

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December 28, 2017 0 comment

Baked Goods Breakfast Holiday Recipes

Cranberry Sauce Muffins

written by Ali

Cranberry sauce muffins are a great way to make use of Thanksgiving leftovers. Honestly, I love these so much, I would make cranberry sauce just to make these muffins.

Another Thanksgiving is over. We used up all sorts of produce this past weekend. We are down to two weeks of the CSA and while I’m looking forward to the break, the last basket really came in handy for Thanksgiving. The basket was full of potatoes, brussel sprouts, shallots, rosemary, carrots, and squash. There was also celeriac, but that’s a veggie for another post. We still had cranberries from Bandon, so all the bases were covered.

The full menu included a roasted turkey breast (for just the two of us, that’s about as much turkey as we can handle), roasted garlic mashed potatoes, roasted brussel sprouts, gravy, challah, and cranberry sauce. Oh – and a white chocolate pumpkin cheesecake that I bought for a fundraiser. I felt a little weird not cooking my own dessert, but it was so worth it!

We made use of everything throughout the weekend. The cranberry sauce made it into at least one grilled brie cheese sandwich. With one cup of sauce left, I knew I had to make some cranberry sauce muffins.

On a funnier note – I finally bought a regular 12 muffin cup muffin pan. I’ve been making muffins with one large muffin tin and one small muffin tin. You might not think it would be hard to remember to pick up a muffin pan at the store, but I kept forgetting to put it on the list. Until today – standing in the middle of my living room and going Aha! Such exclamations definitely startle both the husband and the dog.

No matter – I have plenty of muffin tins now. I gave the new pan a test run on my cranberry sauce muffins. They turned out perfectly!

Yum

Cranberry Sauce Muffins

Ingredients

1 cup flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
1/2 cup oil
1/2 cup Greek yogurt
1 teaspoon vanilla
1 cup cranberry sauce

Instructions

Preheat oven to 375 degrees.
Combine dry ingredients, from flour through nutmeg, in a large bowl. In a smaller bowl, combine the eggs, oil, yogurt and vanilla. Fold the wet ingredients into the dry and mix.
Line 12 muffin cups with muffin liners. Fill each muffin cup about 1/4 of the way. Divide the cranberry sauce between each muffin cup. Finish filling each cup with the remaining batter.
Bake for 20 minutes or until a skewer or knife inserted in the middle of a muffin comes out clean.
Makes 12. Enjoy!

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November 27, 2017 0 comment

Baked Goods Breads Breakfast Holiday Recipes

Rosemary Garlic Crescent Rolls

written by Ali

This month’s Food ‘n Flix movie, Planes, Trains and Automobiles, inspired these rosemary garlic crescent rolls. Thanks to Amy from Amy’s Cooking Adventures for hosting this month!

So I have to confess – I’d never seen this movie before this month. Mostly my frame of reference for Steve Martin is his banjo music (don’t judge). Side note – his performance with the Steep Canyon Rangers as the opening act for Emmylou Harris was amazing! I’ve seen a few of his movies here and there through the years. But the combination of Steve Martin and John Candy just wasn’t that appealing to me. Still, Food ‘n Flix movies always provide great inspiration for food, so I thought I’d give it a try.

The movie plot is that an uptight business guy (Steve Martin) gets sucked into the over-the-top world of disaster that is John Candy’s character. Lots of loud humor and lots of catastrophes and then everyone becomes friends at the end. The food references mostly occur in diners. One scene really stood out to me though – Neal (Steve Martin) is desperate to rent a car. Edie McClurg is the obstructive rental car agent. She’s first seen on the phone, talking about Thanksgiving dinner. She mentions ambrosia salad, cranberries, and crescent rolls.

The crescent rolls sparked a full out search on Pinterest for what makes a crescent roll a crescent roll. When I finally figured out that the crescent roll has to do with the shape of the roll, I decided I needed to add home-made crescent rolls to our holiday menu.

My rosemary garlic crescent rolls are buttery, flaky, and full of rosemary and garlic. I froze half the rolls to accompany soups for lunch in December. We’ve nibbled on the remaining rolls – using them as a pre-turkey appetizer, as bread for turkey club sandwiches, and as an easy side for turkey chili. I appreciated the baking inspiration, even if I wasn’t a huge fan of the movie.

Yum

Rosemary Garlic Crescent Rolls

Ingredients

1/3 cup warm water
2 1/4 teaspoons active yeast
1 1/3 cup warm milk
5 tablespoons softened butter
1 egg
1 1/2 teaspoon salt
4 1/2 cups flour
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped garlic
1 egg white

Instructions

Combine the warm water and yeast in a large bowl. Let sit for a few minutes to ensure that the yeast is active and gets bubbly. Add the warm milk, softened butter, and egg and mix. Add the flour, rosemary, garlic and salt and combine so that the butter is well incorporated.
Turn the dough out onto a floured surface and knead for 6 - 8 minutes, adding a little bit of flour as needed to keep the dough from sticking.
Put the dough in a large bowl and cover with plastic wrap or a clean dish towel. Set aside in a warm spot for 1 1/2 - 2 hours or until the dough is doubled in size.
Turn the dough out onto a floured surface. Roll the dough into a circle 15 inches across. Cut the dough into sixteen pieces (as you would a pizza or pie). Take each piece and roll into a crescent roll by starting by the wide end and ending at the skinny end, tucking it under. Place each roll on a parchment paper lined baking sheet. Leave a little space between each. Cover with a clean dishtowel and set aside to rise for 1 hour.
Preheat the oven to 375 degrees 20 minutes before the hour is up.
Combine the egg white with a tablespoon of water and beat until frothy. Brush the egg white over each roll. Bake for 20 minutes or until the rolls are golden brown.
Makes 16. Enjoy!

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November 25, 2017 5 comments

Baked Goods Breakfast Farmer's Market Freezer Meals Holiday Recipes

Pumpkin Crumb Muffins

written by Ali

It’s time for a Recipe Swap Club recipe: pumpkin crumb muffins! This month, I was delighted to be paired with Amber from Simply Made Recipes. Amber and her husband Aaron post beautiful recipes that are healthy and easy to make. I found out that Amber also grew up in Oregon – and she mentions making blackberry pies with her mom – a definite Oregon thing to do! I had such a hard time choosing a recipe to make, but finally decided that pumpkin crumb muffins were seasonal and timely. Definitely check out the original recipe here.

I’ll confess here to a substitution for these muffins. So far, I haven’t found a single pie pumpkin in any of the grocery stores here on the South coast. Granted, I haven’t been systematic in my search, and I can’t make it down to the farm stand in Langlois on a Wednesday to scope out whether or not Valley Flora, our CSA farm, has pie pumpkins at their stand. But I do have other winter squash piling up (note that the butternut squash do a little cameo on one of the photos). I decided the two kuri squashes (one red and one blue) would have to stand in for pumpkin this year. So I roasted them yesterday (whole roasted at 350 degrees for about an hour), scooped out all the flesh, and proceeded as though it was pumpkin. Honestly, I can’t really tell a difference other than the squash was less stringy than some pie pumpkins I’ve encountered. I didn’t even need to puree – just mashed the squash up a bit.

I used up some of the puree in a dog treat recipe that will be up on the blog in a few days and then froze the rest in one cup increments. I’m glad to have it on hand for recipes later this winter. Hard to believe, but I’m not making my own Thanksgiving dessert this year – I gave in and am buying a white chocolate pumpkin cheesecake from the local culinary institute as part of a fundraiser for my college’s business students. Sorry, not sorry. I figure it gives me more time to make challah and maybe bacon wrap the turkey breast we are cooking. In the meantime, we can snack on pumpkin crumb muffins.

Yum

Pumpkin Crumb Muffins

Ingredients

For the muffins

1 3/4 cup flour
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 eggs
1/4 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 1/2 cup pumpkin or winter squash puree

For the crumb topping

3/4 cup flour
1/2 cup brown sugar
1 teaspoon pumpkin pie spice
6 tablespoons cold butter

Instructions

Preheat the oven to 425 degrees.
Combine the flour, brown sugar, baking soda, cinnamon, pumpkin pie spice and salt. Stir in the eggs, milk, vegetable oil, and vanilla. Add in the pumpkin puree and combine.
Fill 12 muffin cups 3/4 full. Combine the crumb topping ingredients in a small bowl, crumbling the butter into the mixture until it is the size of peas. Spread the topping over each muffin.
Bake at 425 degrees for five minutes. Lower the oven temperature to 350 degrees and bake for 16 minutes.
Makes 12. Enjoy!

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November 20, 2017 0 comment

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