Saturday, October 31, 2009
Love my kitty ears?
Trick or Treating fun!
The kiddos in their costumes, and yes, that would be my son having to see how the Librarian reading the story was making the shawdows...
The whole gang...
I made these fabulous and yummy muffins for our Halloween Playdate we had Friday morning. The streusel topping totally makes the muffin. I definitely will be making these again.
Pumpkin Banana Streusel Muffins
(from The Crepes of Wrath)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 cup vegetable or canola oil
1/3 cup + 2 tablespoons granulated sugar
1/3 cup firmly packed brown sugar
2 eggs, room temperature
3/4 cup pure pumpkin puree
3/4 cup mashed bananas (about 2 small bananas)
3/4 cup vanilla yogurt
streusel topping (recipe follows)
turbinado sugar (optional)
1. Preheat your oven to 350 degrees F. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
2. In a large bowl, mash your bananas. Then add in the vegetable oil, sugar, brown sugar, eggs, pumpkin, and yogurt. Mix until combined well, scraping down the sides of your bowl.
3. Gradually mix the flour mixture in with the banana mixture, scraping down the sides of the bowl to make sure everything is evenly combined. Don’t over mix!
4. Prepare your muffin tins (Be sure to spray your pan with Pam if you aren’t using muffin cups). Scoop about 1/4 cup of batter into each muffin cup, then sprinkle a teaspoon or two of streusel topping over the batter (recipe follows). Top off with a little less than 1 teaspoon of turbinado/raw sugar over top of that. Bake for 15-20 minutes, until the muffins are golden and set. Allow to cool for about 10 minutes before removing.
1/2 cup all-purpose flour
2 tablespoons firmly packed brown sugar
1/2 teaspoon ground cinnamon
pinch kosher salt
3 tablespoons unsalted butter, cubed and at room temperature
1. Combine the flour, sugar, cinnamon, and salt in a large bowl.
2. Place the butter into the flour and with clean hands, mix the butter in with the flour until crumbs/clumps have formed.
Candace's eel "catapillar" sushi was picture worthy!
The way to my heart, a new cookbook!
At the bar, and Chris and I...
Some pics of the food...
Tuesday, October 27, 2009
Matthew enjoying playing with the pumpkin insides...
Chewing raw pumpkin...I love the progression of these pics!
Last Thursday I had a wonderful meal at our friends the Lundstrom's. Our dessert was some peach ice cream, and these wonderful cookies. Jill was kind enough to share the recipe. Yesterday I made a batch of dough, cooked 9 in the oven, and froze the rest as she does with her dough. Now I have cookie dough ready to go, and can bake them up fresh and hot in a few minutes. Brilliant idea!
Chocolate Chip/Oatmeal/Walnut Cookies
1/2 cup butter (1 stick), softened
1 cup white sugar
1 cup brown sugar (or I used 1/2 cup Splenda brand brown sugar)
1/4 cup shortening
1 tsp. vanilla
2 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
1 cup chocolate chips
1 cup oatmeal
1 cup walnuts, chopped
In a mixer, cream butter, sugars, and shortening together till fluffy. Scrape down the sides and add the eggs one at a time till blended. Add in the vanilla and mix till blended. Mix the flour, salt, and soda together in a separate bowl (I also added the oatmeal here), and add to the mixer a little at a time, scrapping down the sides occasionally, till blended. Stir in the chocolate chips, oatmeal (if not already added), and walnuts till incorporated. Drop by large spoonfuls onto a cookie sheet. Bake at 350 degrees until done; usually takes 10 to 14 minutes depending on cookie size.
Here is the bag I froze with the extra dough...
Sunday, October 25, 2009
Chicken Tomatillo Posole
3 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
3 Tbs. vegetable oil
1 large onion, sliced in half lengthwise then thinly sliced crosswise (about 1 cup)
1 (4 oz.) can mild diced green chiles, drained
1 Tbs. fresh minced garlic
1 Tbs. chopped shallot
2 1/2 cups large shreds rotisserie chicken, pulled apart by hand
2 (15 oz.) cans or 1 (30 oz.) can hominy, drained (I used white hominy)
2 (14.5 oz.) cans chicken broth
1 (16 oz.) jar tomatillo salsa (I highly recommend Frontera's roasted tomatillo)
Shredded iceberg lettuce, chopped fresh cilantro, chopped avacado, chopped tomatoes, sliced radishes, shredded chihuahua cheese, sliced green onions, and fresh lime wedges
1. Make the spice blend: Stir the ingredients together in a small bowl and set aside.
2. Make the stew: Heat the oil in a Dutch oven or soup pot over medium heat. Add the onion and cook, stirring frequently, until it begins to soften, about 4 minutes. Add the chiles, garlic, and shallot, and cook for 2 more minutes, stirring constantly. Add the chicken, sprinkle in the spice blend, and cook for 2 minutes, stirring constantly. Add the hominy and broth, raise the heat to high, and bring to a boil, stirring occasionally. Turn the heat to low and simmer, covered, for 10 minutes, stirring frequently. Stir in the salsa and simmer, covered, 5 more minutes, stirring occasionally.
3. Laddle into serving bowls. Top with all the various toppings of your choice (I like them all!), and squeeze a little lime juice over all.
My favorite tomatillo salsa... We just happen to be going to Frontera Grill this week, and I am super-duper excited!
Thursday, October 22, 2009
Learning to rake, and having fun in the leaves!
Matthew kissing and trying to "pick up" his pumpkins...
Thursday, October 15, 2009
Matthew enjoying the soup!
Tuesday, October 13, 2009
Isn't he adorable??
Our "little pumpkin" this year...
Awww, hugging the pumpkin...
Here are a couple of the pics from last year...
Thursday, October 8, 2009
Smile Matthew... :o)
Matthew getting some smooches!