Coconut Curry Squash Soup

January 19, 2016 Leave a Comment

There 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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The Perfect Pumpkin Bar

November 2, 2015 Leave a Comment

This is 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

The Great Pumpkin

October 20, 2015 Leave a Comment

When our young granddaughter drew the face she wanted on her pumpkin – we carved it – as she drew it – to preserve the preciousness of youth! Hope your Jack o’ lantern burns brightly this year!

By following a few simple instructions, you can carve your Jack o’ lantern well in advance of the big night without the worry of him spoiling. There is also a way to cook your carved pumpkin when the celebrations are over. Just be sure to follow the steps I’ve outlined. If you plan to eat your pumpkin [Continue Reading …]

The Ultimate Fall Cake

October 15, 2015 Leave a Comment

This is a very moist, dense cake – with the sweetness of apples and the goodness of pumpkin and spices. It is so delicious, it is one of the top 5 cakes here. It is known as “Poppi Cake” at our house – because that is the name our grandchildren use for grandpa – and he loves this cake!

Although it is filled with ingredients that are associated with autumn, we love it so much that when the apples are being harvested I prep bowls full of apples and freeze them so that we can enjoy this cake all year long.

Make sure you read the whole recipe before you start. . .the method – though simple – is a little different than most cakes. The results – well worth it. The recipe calls for plain yogurt, but you can substitute an equal amount of sour cream or buttermilk. The recipe also calls for whole wheat flour (I use hard white wheat flour). It gives the cake an added layer of homey, comfort, rustic deliciousness that just can’t be achieved with all-purpose flour.

The density and moistness of this beauty make it a good traveler and a good keeper. Just store any leftovers (are you kidding me?!) in the fridge. I guarantee you that if you leave it out on the counter, it will disappear magically – sliver by sliver, in no time!

I have no doubt that once you try it, you will be adding ‘Poppi Cake’ to your menu on a regular basis!

I hope you enjoy it as much as we do.