Homestead at Bridle Creek

Life is Good

Coconut Curry Squash Soup

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Coconut-Curry-Squash-SoupThere is nothing like a bowl of soup after a long day.  A good bowl of soup not only feeds the body, but the soul as well.

Filled with apples, sweet winter squash, coconut milk, cinnamon and curry, this soup is as comforting as a warm blanket.

I love this soup for many reasons, not the least of which is that it is very quick to make.  The recipe is for a small batch of soup – but it can easily be doubled – or tripled. . . you will want it again tomorrow!  It is a great way to use up that leftover squash you cooked last night.

Although the recipe calls for chicken broth, it could be made with water or vegetable broth as well.  Just make sure that whatever you use has a mild flavor.  You don’t want to detract from the main players!

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My Very Favorite Thin-Crust Pizza Dough

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The Well-topped Thin Crust PizzaPizza.  You know you want some!  This one word can set mouths watering and stomachs growling.

It has been estimated that the average American will consume more than 6,000 slices of pizza in their lifetime – or about 46 slices per year (that’s about 23 pounds of pizza)

Since it it National Pizza Week (National Pizza Month is October – yeah – a whole month to celebrate) I am sharing my favorite thin-crust dough recipe.  This is a fabulous crust – the base is crisp and the inside stays moist. . . . a win-win!

For those of you who keep sourdough starter as a member of your family – I have included a link for my sourdough version of this crust.  All I am going to say is Mmmmmmm.

Mangia!

Kathy

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A perfect way to start the New Year

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blueberry buckle muffins 3If there’s no better way to start the day than with a great breakfast – then  it should hold true that there could be no better way to start the new year than with the same.  These muffins have been a family favorite for years.  Buttery, moist, the perfect crumb – loaded with blueberries and a kiss of lemon.  Top them off with a sweet, buttery crumble – worth getting out of bed for!                                                      Be sure not to over-mix the batter – mixing by hand, just until combined, will yield that perfect, crumbly goodness of a great muffin.

Here’s to a great year – filled with great breakfasts!

Kathy

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What’s for dinner?

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Salmon horizontalI am not, by nature, a fish eater.  For years, as a child, the mention of fish for dinner was enough to bring me to tears.  Fortunately, time has brought me to my senses.  Although I still do not care for “fishy” tasting fish, there is nothing like a great piece of fish (mild, that is). It is light, healthy -a great source of protein.

With it’s never-ending stream of heavy, calorie-laden (and delicious) foods, the holiday season is a perfect time to add more fish to your diet.   [Continue Reading …]

The Perfect Pumpkin Bar

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This is the perfect pumpkin bar.

The Perfect Pumpkin Bar

 

 

 

 

 

The recipe is simple and the results are great every time. With all of the winter squash around here, we use homemade pumpkin puree – but of course you can use a 15-oz can of pumpkin puree instead.

Pumpkin Bars with Cream Cheese Frosting

These bars are very simple and simply delicious.
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Ingredients
  

For the Bars

  • 4 eggs
  • 2 cups granulated sugar
  • 1 cup oil (try coconut oil for a wonderful treat)
  • 2 cups pumpkin puree ( or 1-15 ounce can of pumpkin puree)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

For the Cream Cheese Frosting

  • 2 8-ounce packages cream cheese softened
  • 1/2 cup butter softened
  • 1 teaspoon vanilla
  • 2 cups confectioners' sugar
  • pinch kosher salt

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray a large jelly roll pan with cooking spray.
  • Combine the flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Stir to mix well. Set aside.
  • In a large bowl, beat the eggs with an electric mixer until foamy.
  • Add the granulated sugar, oil, and pumpkin, beating on medium speed until incorporated, about 2 minutes.
  • Add the flour mixture to egg mixture , beating on low speed until just combined, - about 1 minute.
  • Pour the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes.
  • Cool completely before frosting with cream cheese frosting.

For the Frosting

  • Using an electric mixer, beat the cream cheese, butter, and vanilla together in a bowl until light and creamy.
  • Gradually add the powdered sugar, beating until combineid and fluffy.
  • Spread frosting evenly over the cooled pumpkin cake.

Notes

If not being eaten right away, these bars are best kept in the refrigerator.

Enjoy,

Kathy

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