I'll be honest with you folks, I have no idea if these turned out correctly. But they were fun and easy to make, and they tasted good so gosh darn it, I'm posting them.
There's no denying it now. Though I tried to hold on to summer for as long as possible, autumn is definitely upon us. And that's ok, because each new season is a new challenge for me. Once I get comfortable with one set of flavors and a style of cooking, the weather changes and I'm forced to switch it up.
I'm especially excited for fall, because that seems to be the favorite season of food bloggers. And so, to ring in the changing of the leaves and the grill being put away, I decided to make a recipe from one of my favorite blogs, Gimme Some Oven. There are a lot of ingredients, but don't let that stop you because it's an easy recipe and the result is worth it!
You will need:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon*
- 1/2 teaspoon ground nutmeg*
- 1/2 teaspoon ground cloves*
- 1/2 teaspoon salt
- 1 stick (1/2 cup) butter, softened
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 1/4 cup canned pumpkin puree (she recommended using Libby's, so I do too!)
- 1 egg
- 1 teaspoon vanilla extract
- 4 oz. cream cheese
- 3/4 cup powdered sugar
*I liberally added more spices to the mixture, so my cookies were especially flavorful!
My mother and I went to the Fairport farmer's market this past weekend. It's tiny in comparison to the big one in the city, but it's much closer and less crowded, so I prefer it.
She kept asking what I wanted, and I kept responding, "buy whatever looks good, I'll figure out something to do with it."
So we bought peaches.
Peaches intrigue me. I haven't eaten many, and when I have eaten them they were from a can or in a fruit salad.
It's such a beautiful, fragrant fruit with vibrant colors...and that texture.
That soft, almost human-like skin that you want to rub against your face.
It creeps me out.
I'm a big fan of bananas. I try and bring one to work every day, but there's always the problem of them turning brown so damn fast.
Awhile back, my sister sent me a very simple recipe for banana bread:
2 cups flour
1 1/2 tps baking soda
1/2 tsp salt
4 overripe bananas
1 cup sugar
3/4 cup butter, melted and cooled
2 large eggs
1 tsp vanilla
1/2 cup finely chopped pecans (optional)
Preheat oven to 350 and lightly grease a 9X5 loaf pan. In one bowl combine flour, baking soda and salt. Set aside. In another bowl, whip bananas and sugar together for 3 minutes until there is a nice fluffy cream. Add melted butter, eggs and vanilla. Beat well and scrape down sides of bowel. Mix in dry ingredients just until blended. Fold in nuts. Pour into pan. Back for 1 hour 15 minutes.
Now, she was obviously rushed when she typed this up for me (that can happen when you have a baby), and I've highlighted some of the delightful errors. My favorite is "scrape down sides of bowel." Gross =)
I absolutely love Panera Bread. When I was at school I would make a weekly trip out there to gorge myself on soup-filled sourdough bread bowls. For the first year of my obsession with Panera I ate only chicken noodle soup, but then I tried the broccoli cheddar, and my world was rocked.
I've only made matzo ball soup before (which is the easiest, most delicious thing ever...I'll make it again in the fall!), and so I decided that for my first *non-chicken based* attempt I would make my favorite unhealthy Panera favorite!
And guess what? IT TASTED PHENOMENAL! I'm excited to post a recipe that turned out well to prove to you that I don't always light my dinner on fire or pour a can of spaghettios on top. I found the recipe on CDKitchen.com, but I made a few modifications, so I'll post my directions as well.
You will need:
1 tablespoon plus 1/4 cup melted butter
1/2 medium onion, chopped (I only used a 1/4 of the onion)
1/4 cup flour
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces shredded sharp cheddar cheese (As you can see in the picture, I ate half the block of cheese before I started cooking, so I only had about 5 ounces left =P it STILL tasted great though!)