In the Kitchen: Pumpkin Spice Whoopie Pies

I'm not a huge fan of marshmallow in it's 'natural' state and marshmallow creme holds a close second to that so I wasn't sure how I'd feel about these little guys.  As I read the recipe I saw that 

the filling calls for marshmallow creme.  

ick.  

(The funny thing is that I had a full jar in my pantry...I have no idea why considering I don't use it. hmmm.)

But guess what?  If you mix it with butter and powdered sugar it's amazing!!!  ha!

I found this particular recipe on Julie's blog, Joy's Hope,  and she found it on Pinterest.  

(She has 3 super cute girls, a new baby boy and a story I can unfortunately relate to.  If you read Joy's story, you'll 

understand what I mean. Anyway, her family lives in the same area we did before we moved, so I feel a 

certain kinship to her  for those reasons, although I don't know her personally.  Corny, I know, but hey...)

They are THE BOMB!!  They have the lightest pumpkin flavor and that filling....oh my goodness.  I don't even need a stinkin' whoopie pie to eat it!  Just give me the dang spoon already!!

I used a whoopie pie pan and as good as they are at holding the round shape, they leave little to be desired in the process of getting the dough flat.  I sprayed the bottom of a measuring cup to help press down the top a little bit, but they still were a little poofy.  Not a big deal, really, just something that I came across....

Anyway, here's the recipe:

Pumpkin Spice Whoopie Pies

COOKIES

One pouch sugar cookie mix. 

1 tbsp flour

1/2 c canned pumpkin (not pumpkin pie filling)

1/3 butter, softened

2 tsp pumpkin pie spice

1 egg

FILLING

2/3 c marshmallow creme

1/3 c butter, softened

2/3 c powdered sugar

Preheat oven to 375*

1. In a medium bowl, stir together cookie mix and flour.  Add remaining ingredients.  Mix well.

2. Scoop (I use a cookie scoop, but 1-2 tablespoons should fill the cup 2/3 of the way...or a tad more) into pan.  If using a regular cookie sheet, drop 2 inches apart.

3. Bake 8-10 minutes.

4. While baking, mix filling with an electric mixer.

5. Wait for cookies to cool completely before adding filling and assembling.  I rolled ours in some fall-ish  sprinkly balls and also some mini semi sweet chocolate chips.  So good either way!!  

ENJOY!!!!!

In the Kitchen: Roasted Potato and Green Bean Salad

I don't remember whereI found this recipe, but it's so yummy! The ingredients are simple, but have good flavor and texture when it's all done. You simply quarter the potatoes and onions and cut (or snap, depending on your time frame...I remember snapping green beans with my great aunt a long time ago :) ) the green beans to a size your family appreciates, unless you like grumblings at the table about how big the pieces are. 

One reason I love this is because the potatoes are soft, the green beans are crisp and the onions, oh my, the onions!, they are perfect.  Their tanginess (I would say sweetness, but that was vetoed last night at the table) is just wonderful!!!

After it has done its time in the oven, toss it in the dressing (while still hot) and try not to eat too much of it before it finds its way to the plate!

I personally think this goes with all kinds of main dishes, but last night we had it with rice pilaf and stuffed salmon (from Costco, and I must say that although I'm not a big fan of seafood, this was really good! The pieces were huge though, so we cut them in half and still had enough on our plates.)

Anyway, if you're into dishes like this, I suggest you try it and soon!!

Roasted Potato and Green Bean Salad

Preheat oven to 425*

2 lbs. red potatoes, quartered

1 large red onion, quartered

1 lb. green beans, cut to desired length 

3 tbsp. olive oil

2 tsp. lemon juice

2 tsp. mustard

1 tsp. worcestershire sauce

salt and pepper to taste

1. Put potatoes and onions in a large roasting pan sprayed with non-stick spray. Drizzle with 1 tbsp. or more if necessary and sprinkle with salt and pepper.  Roast for 30 minutes.

2. After 30 minutes, toss in green beans (you may decide to add a touch more olive oil and s&p, I always do). Roast 20 - 25 minutes longer (depending how small you cut the potatoes, it may need more time).

3. Prepare the dressing.  In a large bowl (I use a Stearlite bowl that has a snap on lid so I can shake it upside down and all around) whisk together 2 tbsp. olive oil, lemon juice, mustard and  worcestershire until smooth.  I've found that adding a little more of any of these is pretty harmless, so it won't be ruined if you like more or less of any of these ingredients.  When the veggies are done, simply put them into the bowl with the dressing and make sure everything gets covered.

ENJOY!

This can be eaten hot or cold, but preferably hot.

Lesson learned.

Don't double a jelly/jam/soft spread recipe.  Apparently the ingredients don't cook the same and your final product will be liquid.  Not a fun thing to find out after what seemed like marathon chopping.  And processing.  And waiting.   For seemingly nothing.

BUT!  I remembered that I have this book and although I've only ever glanced at it, it sure came in handy yesterday!!

It's quite helpful and full of tons of 'recipes'.  Lucky for me there's a troubleshooting section and a cure for runny jelly!!  It involves recooking all your previously processed jelly with more sugar, lemon juice (even if the original recipe didn't call for it) and pectin (there are separate cures for liquid or powder variety pectins).

Thankfully all my jars of jelly set up this time and I can enjoy some today!  :p

I thoroughly recommend this book...there is so much info in it!!

In the kitchen: Gooey Butter Cookies

A long time ago I worked at Papyrus, a greeting card/gift store. We had lots of fun 'working' and we had the opportunity to buy pretty much anything the store offered at 40% off. Nice.

Except when I started to notice that I had a small store of my own at home.

I bought way too much stuff I didn't need. Just because it was cute. As if there's any other reason, right? Box after box of notecards, holiday cards, thank you cards, gifty stuff, wrapping paper (oh my gosh, the wrapping paper!!), ribbon, etc.

Etc.

Etc.

Most of my purchases have gone on to better homes and put to use. Although what I did keep, and use regularly, are three cookbooks from a line called 'Among Friends' published by Andrews McMeel Publishing (I tried to link it up, but no luck). They're kind of Farm Chick-ish.

You know, before there were 'Farm Chicks'. :)

Easy recipes that are yummy and cute ideas for home, family and friends. It doesn't hurt that the illustrations are adorable and almost every recipe has a story to go along with it...I love that!

This plate was full, side to side, and stacked two layers high two days ago.

Probably my most favorite thing in all three books, though, would have to be the Gooey Butter Cookies. Apparently (according to the story), St. Louis, MO likes to think Gooey Butter Cake is their specialty. I don't know if that's true, but whatever. If it is, more power to 'em, I say.

What I do know is that this cookie recipe is awesome!! And SO easy! You probably have everything in your cupboard right now.

That would be:

*1 box of butter recipe cake mix (1 lb. 2.25 oz.)

*8 oz. pkg. of cream cheese

*1 egg

*1/2 c. butter

*1 tsp. vanilla

*powdered sugar for dipping (maybe 1 cup to start with, and you can also sift some on the cookies when they're done and cooled)

*makes 3-4 dozen

Beat the butter, vanilla, egg and cream cheese until light and fluffy. Mix in dry cake mix. Chill for 30 minutes.

Have a cuppa somethin', read some blogs, or fold laundry. Whatever you want.

Then preheat oven to 350* and lightly coat a cookie sheet (or two) with spray and roll teaspoon sized cookies and then roll around in powdered sugar (the cookies, not you...unless you're into that...), put on sheet and bake 10-12 minutes. I like 11 minutes.

Let cool and then EAT! They make a great food gift; who knows if somebody likes chocolate, nuts, icing or whatever...EVERYBODY likes butter. Right???

The only problem is they are bite sized. Which means it's way too easy to go through a whole plate in two days (see above).

Go. Make them. Now.

In the Kitchen: Strawberry Jam

So I used to think making jam was really hard to do. With this little cookbook it's so not!! I bought it a few years back in the bargain section of Barnes & Noble for the pictures inside not thinking I'd really ever make jam. Well, I did and I loved it!! It's so fun and it's a great gift...I now give it at Christmas to family. Cover the lid with some pretty fabric, tie on a vintage spoon with some pretty ribbon, add a cute tag and you're good to go!

The recipe for Strawberry Jam seriously could not be any easier. For real. Here are all the ingredients you need:

Strawberries, sugar, lemon and butter. And about an hour and a half to commit to the kitchen.

I forgot the picture of the berries just chillin' in the pot, but you get the idea. Here is the 3+ pounds of sugar going in...the little black pot in the back is my tiny double boiler I use for melting the wax. You can use the microwave and a bowl that you don't use for food; I recommend glass.

Be sure to keep an eye on things...a boil over means a very sticky clean-up. Luckily this didn't get too out of control. :)

Prep your jars by sanitizing them either in the dishwasher or a hot water bath on the stove. I prefer the dishwasher because I do a lot at once and it's a time and space saver to not have to keep switching out jars in a bath. Also, they stay warmer longer so that when you ladle in hot jam, you don't risk any breakage of a cold jar.

I bought a canning kit at Cost Plus a few years back and it had this handy-dandy big mouth funnel that works with all canning jars. It has some other goodies in it too, but this is the one thing I use the most. It is possible to do this without the giant funnel, but it's messy. Trust me, I know.

A bunch of pretty and yummy jars all ready for their wax job. ;) Pouring the wax always seems weird to me, like it's going to go down into the jam and penetrate it, but it just sits right on top and hardens there.

The wax. Not too pretty, but necessary. It pops right out with a knife when the time comes to use the jam.

The finished product. Homemade goodness at your fingertips. I will say this recipe is a bit on the runny side (I haven't perfected it just yet), but that's o.k. because it makes an awesome syrup for waffles, french toast, or even over ice cream. Maybe plain yogurt. mmmmm......
Here's the recipe:

1. 3 lbs. 5 oz. fresh whole strawberries. No blemishes, hulled and rinsed.

2. 2 freshly squeezed lemons, juice strained. In a pinch, of course bottled works too.

3. 3 lbs. 5 oz. sugar

4. 1 tsp. butter

Place strawberries in large pot with lemon juice, and simmer over gentle heat for 15-20 minutes, stirring occasionally until the fruit has collapsed and is very soft.

Add the sugar and heat, stirring occasionally until the sugar has completely dissolved. Add the butter, then bring to a boil and boil rapidly for 10-20 minutes or until setting point is reached.

Let cool for 8-10 minutes, then skim. Pot into warmed sterilized jars and cover tops with wax. Be sure to cover all fruit and side to side of each jar and wipe away any excess fruit.

Makes about 1 lb.

I have no trouble finding all canning items: jars, lids (if I need new ones, the seal only works once, so you'll need new disks if reusing a jar), pectin and wax in the baking aisle at the grocery store.

Enjoy!!!

In the Kitchen: Dry Roast Granola

I bought this wonderful cookbook, Mollie Katzen's Sunlight Cafe, at my local grocery store and found that it's full of fabulous breakfast/brunch ideas! Our family loves breakfast anytime, so I plan on getting tons of use out of it. Not only does it have recipes, it has tips and helpful ideas. I love that.

The first recipe I tried was the Dry Roast Granola and it was yummy. I found everything I needed at Mother's Market . Maybe you can find these items at your local grocer, but I knew I'd have better luck at Mother's.
Everything goes in one pan!! I double-love that!
This was my yummy, homemade, healthy breakfast the next day. Well, maybe the Cinnamon Vanilla Coffemate with a little bit of coffee wasn't so healthy...but we all need a little pick me up in the morning right? ;)
Here is the recipe:

Dry Roast Granola

1 cup rolled oats

1 cup barley flakes

1/2 cup finely chopped nuts (your choice)

1/2 cup oat bran or unprocessed wheat bran

1/3 cup sunflower seeds

1/3 cup sesame seeds

1/3 cup pumpkin seeds

1/3 shredded unsweetened coconut (optional)

5 - 6 tablespoons (packed) light brown sugar

1/4 teaspoon salt (rounded measure)

1 tablespoon carob powder

Optional additions: 1 cup dried fruit or up to 1/2 cup wheat germ

1. Place a large (10 in.), heavy skillet over medium heat. Add the oats, barley flakes and nuts and cook, stirring, for 10 to 15 minutes, or until they look and smell toasty.

2. Add the oat bran, sunflower seeds, sesame seeds and pumpkin seeds, as well as the coconut, if desired. Keep cooking, stirring frequently, for another 10 minutes or so.

3. Sprinkle in the brown sugar and salt. Continue to cook and stir for about 3 more minutes, or until the sugar melts slightly, coating the other ingredients. Remove from the heat, sprinkle in the carob powder, and toss to distribute throughout the mixture.

4. Cool to room temperature, and add dried fruit and/or wheat germ, if desired. Transfer to a clean glass jar with a tight fitting lid or a zip-style plastic bag. To keep fresh longer, store in the freezer.

ENJOY!!!