Showing posts with label Fall. Show all posts
Showing posts with label Fall. Show all posts

Thursday, September 18, 2014

White Chocolate Chip Pumpkin Muffins


I. Love. Fall!  I can hardly wait for the weather to turn cool and the leaves to start changing their colors.  Another thing I love about Fall is all the pumpkin recipes.  This year my dad grew pumpkins in his garden and gave us one a couple of weeks ago.  This got me craving a pumpkin recipe even more.  And not just any pumpkin recipe, but a muffin recipe. 

I'm not sure why I didn't just look up a pumpkin muffin recipe, but I decided instead to make one myself.  My mom has always been one to experiment with recipes, so I guess she rubbed off on me a little.  This recipe makes a little more than twelve muffins, but the more the merrier, right?!  It's kinda like pumpkin pie in muffin form.  These would also be great with a streusel topping, but with my oven that doesn't bake so evenly, I didn't want to add any more sugar on top.  Hope you enjoy!

Ingredients

1-3/4 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 egg
1 15-oz can pureed pumpkin
5 tablespoons butter, melted
3/4 cup white chocolate chips

Directions

In a large bowl, combine all dry ingredients.  In a separate bowl, combine egg, pumpkin, and butter; stir into dry ingredients just until moistened.  Fold in white chocolate chips.

Fill greased or paper-lined muffin tins three-fourths full.  Bake at 400 degrees for 18-22 minutes or until golden brown and toothpick comes out clean.  Cool 5 minutes before removing from pan.  Cool on wire rack.  Store in air-tight container.









Friday, August 29, 2014

Window Mirror


At our previous house, I didn't have a fireplace.  Sad, but true.  Now that I have one again, I needed something to put above the mantle.  I had been thinking about getting a distressed window for a project and decided this would be a good use.

A couple of years ago, I had made a picture frame into a mirror for my daughter's room.  I used Krylon's Looking Glass Mirror paint for that project and loved it so much I wanted to use it for this window project as well.

I found a window at a local store.  Since I am new to the area, I haven't found all the good places to shop for my resources so I paid a little more for this window than I wanted.  Still, it was only $20, so nothing to break the budget.


It needed a lot of elbow work.  One of the panes had been broken out, but there were still some broken pieces of glass in there.  All around the edge of one side there was some glue that had apparently been used at one time to glue the window closed.  I scraped all of that off and scraped the paint splatters and such off the windows to give a clean surface.  I then cleaned the whole window, especially the parts with the spider webs and their spiders--yuck.

I had originally hoped there would be some great colors underneath the purple-blue paint on the window, so I grabbed my sander.  Unfortunately, nothing good.  I then used a wire brush to scrape off any loose paint.  Once everything was cleaned up, the process was pretty quick from there.

Since this window would be for indoor decorative purposes, I bought some graphite colored craft paint.  I already had the gold paint from some previous projects--I love this paint from Martha Stewart!


First, I took off the hardware on the window and cleaned that up.  The hardware will be perfect to hang a wreath on the window, which is what I will eventually do once I have my Fall wreath made.

Next, I took my mirror spray and painted the back side of the windows following the directions on the can.  I decided not to replace the glass in the empty pane.  I think it gives the window a little older look.  After that dried, I painted three coats of the graphite paint on the front.  The first coat was a little hard because I did not check to see if the paint was an oil-based paint, which it was.  I really should have primed the frame first, but since this window is for decorative purposes I shouldn't have a problem with the paint staying put.


After the graphite paint was dry, I took my gold paint and rubbed it on the window using a paper towel.  I love how the older paint underneath created texture for the gold paint to grab.


After all the paint paint had dried, I flipped the mirror over and screwed two eyelet hooks into the back, one on each side.  I then threaded and attached the picture wire onto the hooks.  I made sure to measure where I needed the wire so the picture hanger would not be visible once the mirror was up. 


I wanted the mirror to look as if it were just sitting on the mantle and leaning against the wall, but I needed it to be secured to the wall so that little kiddos couldn't knock it down and get hurt.  I measured from the bottom of the window to the top of the wire that I pulled up tightly (as if it were hanging).  I then placed the picture hanger approximately a half inch below that measurement on the wall.  The picture still leans against the wall, but will not fall forward, especially once I put a wreath up there.


I love how the window mirror turned out!  It adds so much height to my fireplace wall and will be such a great backdrop for whatever I place on the mantle, which I'm still trying to decide...

Thursday, November 21, 2013

Roasted Butternut Squash with Balsamic and Rosemary

{Photo Credit: Whole Foods Market}

I had made this recipe a few weeks ago, but failed to get pictures before it was gobbled up.  I am going to cook it for Thanksgiving Day, but did not want to wait until then for pictures so that others will be able to make this super easy and delicious side dish for all those Thanksgiving gatherings.  Of course, it does not need to be a holiday to enjoy this yummy side dish.  Another bonus: my four-year old loved it!


Roasted Butternut Squash
with Balsamic and Rosemary

Ingredients

1 Medium Butternut Squash, peeled, cubed, and seeded (approx. 4 cups)
2 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
1 tsp rough chopped Fresh Rosemary
1/2 tsp Salt

Directions

1.  Preheat oven to 375
2.  Add all ingredients to large bowl
3.  Stir or toss to combine
4.  Spread on foil- or silpat-covered baking sheet (I used parchment paper)
5.  Bake for 45 minutes to one hour until brown and tender
6.  Serve and Enjoy!




Monday, November 18, 2013

Cranberry Pork Roast


When it comes to food, this time of year usually brings about thoughts of turkey.  With that turkey comes thoughts of cranberries, but cranberries are not just for turkey.  Chicken and pork pair well with the tart little berries as well.  The cranberry and pork juices from this roast make a fantastic gravy to serve with the pork.

After looking at a variety of cranberry pork recipes, this is the one I have come up with that I use the most.  I love the sweet flavor and the spices.  Best of all, I love the ease of this roast and the smell as it cooks in the slow-cooker.


Cranberry Pork Roast

Roast

2 1/2 - 3-lb boneless rolled pork loin roast
14.5-oz can whole cranberry sauce
1/2 cup sugar
1/2 cup cranberry pomegranate juice (or your own favorite cranberry juice blend)
1 tsp grated orange peel (or 2 Tbsp orange juice)
1 tsp dry mustard
1/4 tsp ground cloves
1/8 tsp ground nutmeg

Place the roast in the slow cooker.  Mix together sugar, cranberry sauce, juice, grated orange peel, and spices.  Pour over the roast.  Place lid on slow cooker.  Cook on low for 5-7 hours, or until meat is tender.  Remove the roast and keep warm while making the gravy.

Roast before cooking

Gravy

2 cups juices from pork roast
2 Tbsp cornstarch
2 Tbsp cold water
1 tsp salt (optional)

Skim the fat from the juices.  Measure 2 cups of juices, adding water if necessary.  Pour into a saucepan and bring to a boil.  Mix the cornstarch and water into a paste.  Stir into gravy.  Continue stirring and cooking until thickened.  Season with salt, if desired.  Remove from heat.  Serve with sliced pork.


Tuesday, October 29, 2013

Taco Soup



This soup is perfect for Fall.  Plus, you can make it two different ways-- either in your slow-cooker or on the stove top.  The slow-cooker brings out the flavors more while the stove top is great for a quick meal.  Just add your favorite toppings!


Taco Soup

Ingredients

1 lb lean ground beef (or 1.5 pounds, if you prefer more meat)
1 pkg taco seasoning
1 can red kidney beans
1 can sweet golden corn
1 can pinto beans
1 can black beans
1 can Rotele tomatoes (I prefer the Mexican with Lime and Cilantro)

Suggested toppings: Sour cream, mozzarella cheese or a Mexican cheese blend, chives, nacho chips, jalapenos, etc. 

For Slow Cooker:

Brown the beef in a skillet on the stove top.  Drain the meat and put in the slow-cooker.  Add taco seasoning and all non-drained canned ingredients to the slow-cooker.  Stir together and cook on low for 4-6 hours until heated through.  Serve with your favorite toppings.

For Stove Top:

Brown the beef in a large skillet on the stove top.  Drain the meat and return to the skillet.  Add taco seasoning and all non-drained canned ingredients to the meat.  Stir together and bring to a simmer.  Cook until heated through.  Serve with your favorite toppings.

Thursday, October 17, 2013

A Beautiful Day for Apples

{Sweet brother pulling his sister}

I had mentioned earlier that we went to the apple orchard.  That was a few weeks ago, but due to constant colds, respiratory problems, and ear infections, I haven't had a chance to post some pictures from our trip.  

The weather was absolutely perfect.  The morning started out a little chilly and warmed up as the day progressed--it actually felt like a Fall day.  We decided to try out a new orchard, Grandad's Apples in Hendersonville.  

We have a lot here in Charlotte, but there are two things we don't have that I wish we did: a zoo and an apple orchard, both of which you must drive a couple of hours.  Thankfully, the drive to the orchard is through the mountains for half of it, so it felt even more like Fall.


I loved that they were able to see from where an apple actually comes.  Owen loved being our big helper, picking every apple he could reach, so we had to start giving him some guidance.



Owen has a thing about smells. Thankfully, the apples smelled "delicious."



These kiddos love to dance...anywhere, any time.



They had a cute cow ride pulled by a tractor.  It went through a corn field and down by the peach trees.  They both loved it, but I think Owen was slightly more thrilled.  




We wore her out.  She was asleep in five minutes after getting in the car.



Wednesday, September 18, 2013

Apple Buttermilk Pancakes



We went apple picking this weekend at an apple orchard in the mountains of North Carolina a couple of hours from us.  We came home with some delicious apples and I could not wait to start making some delicious recipes. 

Breakfast seemed like a great way to start off the recipes, so I tried a recipe my mom had--yum! The recipe below is one that I slightly tweaked. Hope you enjoy!


Apple Buttermilk Pancakes 

Ingredients

2 cups all-purpose flour
1/4 cup sugar
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon (or 1/4 tsp for less cinnamon flavor)
2 cups buttermilk
2 large eggs
2 T. butter, melted
1 lg Granny Smith apple, peeled & chopped

Directions

Combine the first 5 ingredients in a large bowl; make a well in the center of the mixture.  Stir together the buttermilk, eggs, and butter.  Add the wet ingredients to the dry ingredients, stirring just until moistened.  Fold in the apple.  

Pour 1/4 cup of the batter for each pancake onto a hot, lightly greased griddle.  Cook until the tops are covered with bubbles and the edges look cooked. Flip and cook the other side.

Yield: 16 (4-inch) pancakes