Pumpkin Whoopie Pies

My little girl is a ferocious reader!

She devour books in no time and quickly is onto the next.

She recently finished, "Absolutely Truly," by Heather Vogel Frederick.

At the end of the book, which takes place in Pumpkin Falls, 

there is a recipe for Pumpkin Whoopie Pies, 

and she has been begging me to make them since she turned the last page!

and they were delicious!

Aunt True's Mini Pumpkin Whoopie Pies

Cookies:

1/2 c. butter, softened

1 1/4 c. sugar

2 large eggs, at room temperature, lightly beaten

1 c. pumpkin

1 tsp. vanilla extract

2 T. molasses

2 c. all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground cloves

1/4 tsp. ground cardamom

1/4 tsp. salt (only if using unsalted butter)

Filling

4 oz. cream cheese softened

6 T. butter, softened

1/2 tsp. vanilla extract

1 1/2 c. powdered sugar

For cookies:

cream butter and sugar together in a large bowl.  Add eggs and beat well.  Add pumpkin, vanilla, and molasses; beat until smooth.  In a separate bowl. whisk flour, baking powder, baking soda, and spices.  Add to pumpkin mixture and stir well.  Using a teaspoon-size cookie scoop, drop onto greased cookie sheets.

Bake for about 10-12 minutes, until the cookie springs back to the touch.  Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

For the filling:

Beat cream cheese, butter and vanilla until fluffy.  Gradually mix in powdered sugar and beat until light and fluffy.  Generously frost the flat side of one cookie and top with another flat side of a cookie to make a sandwich!  Enjoy!

Noodles & Beef

When I was a child, I remember my grandparents from Illinois coming to visit us each year
and that meant 4 things -
cinnamon rolls, Reeses Pieces, giving up my bedroom, and Noodles & Beef!
My Grandmother would make her famous cinnamon rolls in Illinois and bring them out to us, individually wrapped in a foil package, waiting to be reheated and devoured!
But the Noodles & Beef, she'd make in our kitchen for dinner.

We celebrated my Father's birthday over the holidays with a special birthday dinner.  I wanted to make something special for him and having just received all of my Grandmother's old recipes when my Aunt came to visit in the Fall, I knew Noodles & Beef would be special for the occasion!

The recipe card was worn and stained, marking it as a recipe made often!
The recipe itself was vague, and left much to the imagination of a novice noodle maker!
But I was so excited to give it try and impress my Daddy,
so I approached the challenge with confidence and prayer!

I was shocked!
It was rather easy and the end result was divine.
A bowl of memories, comfort and a confidence booster!
Do you have a favorite recipe from your Grandma?

Grandma Jones' Noodles & Beef:

3 egg yolks

1 whole egg

3 T water

3/4 tsp. salt

Flour

Beef Roast

1 carton Beef Stock

1/2 large Onion

4-5 Garlic Cloves

Chopped Parsley for garnish

For the Beef:

Start by generously seasoning your beef roast with Kosher salt and freshly cracked pepper.  In a pot on medium / high heat, add 2 Tbsp. Olive Oil and sear the roast for about 4-5 minutes on each side.

Place the seared roast in a slowcooker.  Slice onion and place on the roast, crush the garlic cloves and place in the slowcooker, and add about 2 inches of beef stock.  Cook on low all day.

For the Noodles:

Whisk first 4 ingredients together.  Then "add flour."  How much you ask?  I have no idea!  I started with about 1 1/2 cups and then added small amounts until the consistency felt right!

Then divide the dough into 2 or 3 pieces and roll out on a floured surface.  Roll out about 1/8 of an inch thick, adding flour as needed to keep from sticking.  Allow the dough to dry out for about 20 minutes.  Then cut into strips in desired width, I used a pizza cutter and did about 1/2 inch strips.  Let the noodles dry out for another half hour or so.

When the roast is "falling apart" tender and the noodles are ready to cook, remove onion and garlic from the slowcooker (it's ok of there are a few remaining pieces), take all the liquid out of the slowcooker and place in a pot on the stove.  Add remaining beef stock to pot and bring to a light boil. 

Add the cut noodles.  Keep them at a soft boil for about 10-15 minutes or desired doneness.  The dusted flour on the noodles will help thicken the stock.  While the noodles are cooking, shred the beef and set aside.  When the noodles are finished cooking, add all the beef, cover and cook for another 5 minutes.  Serve immediately with fresh, chopped parsley for garnish.

Dutch Baby Pancakes

When our friends came over to watch Anne of Green Gables,

we made these delicious blackberry and raspberry Dutch Baby Pancakes for breakfast.

In the oven, they puff up about 2-3 times the size of the ramekin!

It's so much fun to watch them rise and not spill over!

They are delicious served warm with maple syrup and fresh berries.

I highly recommend you try these this weekend!!!

Dutch Baby Pancakes

Recipe based off Williams-Sonoma

Ingredients:

6 Tbsp. buter

4 large eggs

1 c. milk

1 c. flour

1 Tbsp. sugar

1 tsp. vanilla

fresh berries of your choice

powdered sugar for dusting

Directions:

1.  Preheat the oven to 400 degrees.  Have ready 6 10oz. ramekins or 4 5 inch pie tins.  Divide the butter evenly among the dishes and place dishes on a cookie sheet and place in the oven.

2.  While the butter is melting, crack the eggs into a blender.  Blend on low speed for 1 minute.  While the motor is running, gradually pour in the milk,then the flour.  Blend until smooth.  Add the sugar and vanilla, and blend once more.

3.  Remove dishes from the oven and using a pastry brush, lightly brush the butter over the bottom and sides of the ramekin.  carefully pour equal amounts of batter into each dish.  Don't worry if it doesn't look like much, it will puff up!  Add a few berries (2-3 depending on how big they are).  Bake until golden and puffed up, 17-19 minutes.

4.  Transfer dishes to a serving plates and serve while they are hot.  Dust with powdered sugar and serve with syrup and berries.

Enjoy!

What Does Joe Know? vs. Southern Living

All of the pumpkin products are out at Trader Joe's

so you know what that means....

Fall is here!!!

I think Fall is my favorite season.

I grabbed their Pecan Pumpkin Oatmeal and...

 

It wasn't horrible but it was a NWE food (Not Worth Eating)

For some of you hard core pumpkin fans, you might like it.

It just didn't wow me.

Sorry.

 

So, for redemption, I'm sharing something that is totally worth eating and worth making!

I had some friends over on Sunday to watch the Emmys - a little girls night - and I made

Caramelized Onion and Apple Tassies

A little recipe out of Southern Living magazine.

My picture doesn't do justice and I forgot to garnish with fresh thyme from my garden! augh!

But trust me, these are a divine, savory bite of Fall!

 

1/2 c. butter softened

1/2 (8oz.) package cream cheese

1 c. shredded Asiago cheese (I used cheddar Gruyere)

1 1/4c. flour

2 Tbsp. butter

1 3/4c. diced sweet onion

1 3/4c. peeled and diced Granny Smith apples (I used organic gala)

1 Tbsp. light brown sugar

1 Tbsp. balsamic vinegar

1/2 tsp. black pepper

1/8 tsp. salt

4 bacon slices, cooked and chopped finely

2 tsp. fresh thyme leaves

 

1.  Beat first 2 ingredients and 1/2c. cheese

until creamy. Gradually add flour, beating at low speed until blended.  Shape into 24 balls; cover and chill for 1 hour.

 

2.  Meanwhile, melt 2 Tbsp. butter in pan over med. heat, sauté onions 5 min, add apples and next 4 ingredients cook until golden brown. Remove from heat and cool completely.

 

3.  Preheat oven to 350. place dough balls into greased mini muffin tin and press into pan making shells.  Sprinkle bacon in tart shells, then the apple filling, sprinkle with extra cheese and bake for 20-25 minutes or golden brown.

Add thyme for garnish on top.

 

Super YUM!



Kicked Up S'mores

Here's a little fun recipe for your weekend!

Kicked Up S'mores

 

 

What you Need:

Belgian Waffle Cookies (or something similar) from Trader Joe's

Marshmallows

Chocolate

Sea Salt Caramel - also from Trader's

 

I consider myself to be a Professional S'mores Creator. 

Yep, that's right!  A Professional!

Marshmallows have been my favorite food for as long as I can remember

as they must be treated with care and respect.

A perfect S'more must have 2 marshmallows to surround the chocolate to ensure prefect meltage (yep, that's official S'mores terminology - "meltage")

Toast the marshmallows to a nutty golden brown, preferably over an open camp fire.

When the marshmallows are just about to fall off your roasting stick because they are lava hot and gooey, it's time to assemble!

Belgian Waffle Cookie

Marshmallow

Chocolate

Marshmallow

Caramel drizzle

Belgian Waffle Cookie

 

There really isn't anything better than a Kicked Up S'more to end your day!

How do you kick up your s'mores?





Corn Crostini

 

 



My favorite thing in the summer is to have a bunch of small appetizers for dinner.  When it's hot, I don't want to cook and I don't want a lot to eat, so these little, light snacks are perfect!

Corn Crostini

1 c. corn

1 c. diced tomato

1 c. diced mozzarella

1/4 c. basil

2 Tbsp. white wine vinegar

2 Tbsp. olive oil

salt and pepper to taste

toss together and serve on a toasted baguette

Grilled Lemon Lime Shrimp

 

Super easy, delicious, Summer time favorite!

Grilled Lemon Lime Shrimp

In a large zip lock back squeeze the juice of 1-2 lemons (depending on how big your lemons are), zest of one lime, 1Tbsp. olive oil, 1-2 crushed garlic cloves.  Add 15, large, peeled and deveined prawns.  Marinate in the refrigerator for 1 hour.  Skewer, season with sea salt and pepper (don't salt until just before you grill or the shrimp will become too salty) and grill for 2-3 minutes a side.

Enjoy!!



Watermelon Salsa

 

The market had buy one get one free watermelons and I didn't know what to do with the extra, so...

I looked up watermelon salsa recipes and this one is great!  I use sweet onion rather than red!

    

Watermelon Salsa

1 1/2 teaspoons lime zest (from about 1 lime)

1/4 cup fresh lime juice (from about 3 limes)

1 tablespoon sugar

Freshly ground pepper

3 cups seeded and finely chopped watermelon

1 cucumber, peeled, seeded and diced

1 mango, peeled and diced

1 jalapeno pepper, seeded and minced

1 small red onion, finely chopped

8 fresh basil leaves, finely chopped

1/2 teaspoon garlic salt

Tortilla or pita chips, for serving

Summer Sangria

We've been entertaining a lot over the past few weeks and more to come!

I've been trying out some new recipes and will share the hits!

First up

Summer Sangria

 

 

1/2 lb. fresh strawberries

1 apple diced

handful of fresh basil leaves chiffonade

1/4 c. sugar

1 bottle Chardonnay

1 c. club soda

1 c. white grape juice

 

Place sliced strawberries, apple and basil in a pitcher and sprinkle sugar over top.  Let sit for 1/2 hour until berries macerate.

Add cold Chardonnay, club soda and grape juice.  Serve over ice!

For the 4th of July we omitted the basil and added blueberries!



Baby

My sweet friend Julie is having her first baby.

 

We had a little shower for her this past weekend and I couldn't resist taking a few photos of her precious belly.

 

 Oh how I wish I had some cute photos of my belly with my babies!

 

 

I kept telling her we'd have to take more photos in a month or so - she just isn't big enough yet!

 

Her shower was a cute bowtie theme - she's having a boy!

I made some lemon cookies for the favors

 

Thank you pintrist for the painted farfalle pasta idea for a bowtie!

 

 These lemon cookies were so yummy, I have to share the recipe.

I didn't glaze them because I was stacking them.  Instead I sprinkled them with turbinado sugar for a little crunch!

 

Glazed Lemon Cookies
From Cooks' Illustrated
Makes about 30

Lemon Cookies
¾ cup (5 1/4 oz.) granulated sugar
2 Tbsp. grated zest plus 2 Tbsp. juice from two lemons {I didn't have lemons so I just used lemon juice}
1 ¾ cups (8 1/4 oz.) all-purpose flour
¼ tsp. salt
¼ tsp. baking powder
12 Tbsp. ( 1 1/2 sticks) cold unsalted butter, cut into ½” cubes
1 lg. egg yolk
½ tsp. vanilla extract

Lemon Glaze
1 Tbsp. softened cream cheese
2 Tbsp. lemon juice
1 ½ cups (6 oz.) powdered sugar

1. For the cookies: Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375 degrees F.

2. In the bowl of *food processor, process granulated sugar and zest until it looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, salt, and baking powder; pulse to combine, about 10 one-second pulses. Scatter butter chunks over. Pulse until mixture resembles fine cornmeal, about 15 one-second pulses.In a measuring cup or small bowl, beat lemon juice, yolk, and vanilla until combined. With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form ball, 10 to 15 seconds longer.

3. Turn dough and any dry bits out onto counter (or board); working quickly, gently knead the dough together to ensure no dry bits remain and dough is homogeneous. Roll dough into cylinder approximately 10 inches long and 2 inches in diameter. Center dough on piece of parchment (waxed paper or plastic wrap will work in a pinch ). Fold paper over dough. Grasp one end of parchment. With other hand, use bench scarper to firmly press parchment against dough to form uniform cylinder. Roll parchment and twist ends together to form tight seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.

4. Line 2 baking sheets with parchment paper. Remove dough log from wrapping and, using a sharp chef's knife, slice dough into rounds 3/8-inch thick. Place on prepared baking sheets, spacing them about 1 inch apart.

5. Bake until centers of cookies just begin to color and edges are golden brown, 14 to 16 minutes, rotating baking sheets front to back and top to bottom halfway through baking time.
Cool cookies on baking sheet about 5 minutes, using wide metal spatula, transfer cookies to wire rack and cool to room temperature before glazing.

Lemon Glaze:

1. Whisk cream cheese and lemon juice in a medium nonreactive bowl until no lumps remain. Add powdered sugar and whisk until smooth.

2. When cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with the back of spoon.

 

Can't wait to meet that sweet baby boy in 2 months!!



Thai Chicken Pizza

We tried something new this weekend, and it was a hit!

Thai Chicken Pizza

 

My herb garden is planted and I love thinking of new things to make where I can use my herbs! 

I have a bad track record with cilantro, so I want to use mine quickly before it dies!!

Thus, we made Thai Chicken Pizza where I could use my cilantro!

 

Pizza Dough

Thai Peanut Satay Sauce

Cooked, Cubed Chicken

Shredded Carrots

Mozzarella Cheese

Fresh Cilantro

Fresh Lime

 

I always par bake my crust for 4 minutes, then pull it out and top it.  Peanut satay sauce, chicken, carrots, cilantro and cheese.  You can add scallions or peppers - I didn't have any!  Then pop it back in the oven for about 7 minutes at 500.  When it is done, squeeze a fresh lime over it before serving.  It was amazing!

We served a cucumber mint salad on the side.  Persian cucumbers, mint leaves, rice wine vinegar, dash of salt, pepper and sugar.

 

What did you make this past weekend?

 



Sloppy Newquists

 After Spring break, followed by a week in Cabo, I'm having a really hard time getting back into the "groove"!  I'm getting a little sloppy!  For example, this morning: we all got up, got ready for school, packed lunches, and walked to school.  The girls kept complaining that they didn't want to go.  One had a tummy ache.  The other didn't want to stay if the other was going home...

We got to school, the bell rang, they didn't want to stay.

I didn't have it in me to persuade them so I said, "ok, let's go home."

Now all the little monkeys are home today and it doesn't bother me a bit!

I think I'm still on siesta!!

 

We celebrated Daddy's birthday yesterday with an unseasonably cool visit to the beach!

 

 

We believe in birthday "weeks" around here (if not birthday months!) so there will be more celebrating this week to let our Daddy bear know just how special we think he is and how grateful we are that God has blessed him with another year of life!

 

Before I go play with my "sick" children!  I want to share a favorite recipe that you should try tonight!  Or this week!  It's a fam favorite!

 

Sweet Potato Sloppy Joes

aka "Sloppy Newquists"

 

 

1/2 medium white onion, diced small 

1 medium sweet potato, peeled and diced small

2 cloves garlic, minced

1 pound ground dark-meat turkey

1 can (14.5 ounces) tomato sauce

1/3 cup ketchup

2 Tbsp. Worcestershire sauce

 1 Tbsp. yellow mustard

 3 Tbsp. brown sugar

4 large potato hamburger buns or slider buns

Directions

1. In a large skillet, heat a tablespoon oil over medium-high. Add onion and sweet potato and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds; season with salt and pepper. Add turkey and cook, breaking up meat with a wooden spoon, until browned, 6 minutes. Add remaining ingredients and cook until sauce is reduced by half, 5 minutes. Serve on buns alongside kale chips.

Happy Monday!

See you Wednesday with some photos from our Mexican adventure!