Friday, December 9, 2016

Butternut Squash Pie

Butternut Squash Pie with whipped cream.
We had a lot of butternut squash this year from the garden.  So lately we have been having a lot of boiled squash (with a bit of butter), roasted squash, butternut squash lasagna, soup, cupcakes, and of course pie!  If you like pumpkin pie you will like this pie and the best part, it's a very easy recipe! Hey, you all should know me by now... I like easy!  :D
Butternut Squash from the garden.
This recipe makes two nine-inch pies (deep pie shells).  Let's face it, if you are going to make the mess, you might as well get two pies out of it.  Eat one now and freeze one for later is what I always say.  Just make sure the pie has cooled and wrap it well with plastic wrap and place it in a large freezer bag.  It's always nice to have something homemade and yummy in the house when guests come over so I will be making and freezing a few more pies in the next few weeks, that is if the kids don't get at them first!

3 1/2 cups cooked butternut squash
1 cup packed brown sugar
1 tbsp cornstarch
2 eggs lightly beaten
1 can evaporated milk (354 ml)
1 1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/2 tsp nutmeg

Boil the peeled and cut up squash until fork tender.  Drain and cool.  In a blender combine all the listed ingredients until smooth.  Pour into the unbaked pie shells.
Bake at 350 degrees for approximately 55 minutes.  I will use a butter knife inserted in the centre of the pie to check for doneness.

#butternut #squash #pie #dessert #veggies #vegetables

Monday, November 28, 2016

'Jam in' Butter Cookies

'Jam in' Butter Cookies
Another variation for my Butter Cookies.  As long as you have a good base, you can make all sorts of yummy cookies.  These might not look as pretty but they are so tasty! Use your favourite jam, I used strawberry for a splash of red on my Christmas cookie plate.  A little drizzle of white chocolate or dark chocolate over the top is also quite fabulous. :D  Ooooh, colouring some icing green and drizzling it over top would be so cool against the red jam!  Plating that in the shape of a Christmas tree...awesome!  As always, have fun and make it your own.  

Ready for the oven.
1 cup salted butter
1 cup sugar
2 eggs
1 1/2 tsp vanilla extract

3 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

Your favourite jam (I used strawberry).

In your mixing bowl, cream the butter and sugar well.  Beat in eggs, one at a time.  Add the vanilla.  In a separate bowl, stir together the flour, baking powder, and salt.  Add this to the butter mixture and mix well.  Using a small sized ice cream scoop, place the dough onto a parchment lined baking sheet.  Slice the scooped dough in half and shape into balls. Press your thumb into the ball to make a well in the centre of each cookie. Make sure the sides are even so that the jam doesn't escape.  Fill the hole with 1/2 tsp of jam.

Bake in a 350 degree convection oven for approximately 12 minutes.  (If you are baking three trays at a time, the trays on the lower rack may need to be rotated to the top and baked a little longer.)  

Cooling down.
#cookies #baking #Christmas #jam #butter

Wednesday, November 23, 2016

Roasted Sweet Potato Squash

Roasted Sweet Potato Squash
Sweet Potato Squash is really popular around here, so this year hubby decided to grow some in the garden.  If my daughter had her way, we would have this every night. :D  

Sweet Potato Squash from the garden.
Wash the squash thoroughly, rubbing away any dirt, especially in the crevices.  Check for blemishes and cut them off.  Cut off the top and bottom ends, then cut the squash in half lengthwise.  Spoon out the seeds.  (We will be saving some of the seeds to plant next year.)  Cut the squash into pieces as in the photo below.

Time to turn!
Drizzle a little olive oil in a metal baking pan and place your pieces inside.  I try to place the pieces the same way so when I'm turning them I know which ones still need to be turned.  Sprinkle with salt and pepper and drizzle a little more olive oil on top.  Bake in a preheated 425 degree oven for 10 minutes and then turn the squash, sprinkle a little more salt and pepper, and continue baking, turning, (and sprinkling some salt and pepper on the squash), every 10 minutes until all sides have turned golden brown.  About 30 more minutes.
#squash #sweetpotatosquash #roasted #sides 

Tuesday, September 13, 2016

Chocolate Zucchini Cake

A slice of Chocolate Zucchini Cake with sifted icing sugar on top.

This is a yummy variation of the Sour Cream Coffee Cake.

2 cups Self-Rising Flour (Brodie XXX)
1 1/2 tsp Baking Soda
1 tsp Cinnamon
3/4 cup Cocoa Powder

1 1/2 cups soft Butter
1 cup Sugar
1/2 cup Brown Sugar
3 Eggs
1 1/2 cups Sour Cream
1 1/2 tsp Vanilla
2 cups shredded Zucchini

Vanilla Bath
1 tbsp Vanilla
1 tbsp Water

Grease a 10 inch bundt pan with butter and dust with some cocoa powder.  In a separate bowl, measure out the flour, baking soda, cinnamon, and cocoa and set aside. Beat the butter with both sugars until fluffy.  Add eggs, one at a time.  Blend in the sour cream and vanilla.  Add in the zucchini.  Gradually add in the dry ingredients and mix well.

Batter up!
Pour batter into the prepared pan.

Almost ready for the oven.
Mix the water and vanilla and spoon out over top of the unbaked cake.

Adding the vanilla bath.
Bake at 350 degrees for 50 - 55 minutes.  I use a long wooden skewer to test for doneness.  Cool 10 minutes in pan on a rack and then place a large plate over top and flip cake.  Leave to cool with pan on.  

Just out of the oven.
This cake can be served as is or you can dust some icing sugar before serving (as in first picture). You can also add chocolate chips and/or chopped walnuts to the batter.  Ooooh and a yummy chocolate ganache is also nice.  As always, have fun and make it your own.  :D 

Let me taste this for you. :P

#coffeecake #cake #sourcream #dessert #chocolate #zucchini 

Tuesday, September 6, 2016

Cauliflower Cheddar Soup

6 tbsp Butter, divided
1 medium Onion, chopped
1 clove Garlic, minced
6 cups fresh Cauliflower Florets
6 cups Vegetable Broth (I use organic vegetable cubes, 1 cube for every two cups of boiled water)
3 cups 10% Cream
4 tbsp Flour
2 cups shredded Cheddar Cheese (medium)

1.  In a large pot, melt 2 tbsp of the butter over medium heat and saute the onion and garlic until onion is soft.
2.  Add the cauliflower and vegetable broth.  Simmer uncovered until the cauliflower is just soft enough to puree.  Puree the cauliflower/broth mixture.
3.  In another pot, melt the remaining 4 tbsp of butter over medium low heat.  Whisk in the flour until smooth.  Add the cream.  Pour it in slowly, whisking constantly.  Simmer until it thickens, whisking often.  Add in the grated cheese and stir until melted.
4.  Pour the cream mixture into the cauliflower puree.  Stir until it is well blended.

#soup #cauliflower #cheese #cheddar 

Tuesday, August 30, 2016

Rum Cake

Rum Cake soaking in the syrup.

1 box Golden Yellow Premium Cake Mix from Duncan Hines
3/4 cup of Rum (I used Bacardi Superior Rum)
1/4 cup Olive Oil
1 package of Jello Vanilla Pudding Mix (instant--96 grams)

4 Eggs

Mix together the cake mix, rum, olive oil, and pudding mix.  Then add the eggs in one at a time and mix well.  Pour batter into a bundt pan that has been greased with butter and sprinkled with white sugar.  Sprinkle white sugar on top of the batter as well.

Bake for approximately 45 minutes at 350 degrees. I use a long wooden skewer to test for doneness.

For the Syrup:

1/4 cup butter (I use salted)
1 cup white sugar
1/2 cup Rum

In a pot on the stove top, melt the butter first, then stir in the sugar and add the rum. Simmer for five minutes.
Once the cake has cooled, take the cake out of the pan and poke holes all over the cake with a skewer. Pour half of the warm syrup into the bundt pan and put the cake back in, then pour the rest of the syrup over top. This cake is best, made two days ahead. Good luck keeping people away from it for that long. :P

Ready to eat.
#Rum #Cake

Friday, August 19, 2016

Sauteed Beet Leaf and Stem

Hubby and the kids grew some beets this year so we will be eating a lot of this yummy side dish. :D

I washed the stems and leaves really well and discarded the tougher leaves and any 'ugly looking' stems.  

Separate the stems and leaves as you are chopping them up.

Saute some chopped onion in olive oil until softened. Then add in the chopped up stems. Saute the stems for approximately 10 minutes or until softened.  While the stems are cooking add in salt, pepper, oregano, basil, and parsley.  Add in more olive oil if needed. When the stems have reached desired tenderness, add in the leaves and keep stirring until they have wilted down.  Taste test to see if you need any more seasoning.  You can serve this now, as it is, straight from the pot with lemon slices, or for a variation you can place the sauteed beet leaf and stem in a bowl and add in some fresh olive oil, lemon juice, and a little salt.  Both ways, very tasty. :D 

#beets #veggies #vegetable #sides