"there are Witches in the air...

Over the past few days, my little one has become a Halloween enthusiast. (well not really) She loves the light up pumpkin a co worker got me, has memorized "the spooky version of the wheels on the bus, wants to fall asleep to the 5 little pumpkin poem and is telling some odd stories with her imaginary friend dapper and wolves.....
So I saw this cute treat in a magazine and had to make them for her to take to her play group.
Witchy Pudding
"Jell-o" pudding cups in vanilla
Green food coloring
Chocolate wafers
Orange Frosting
Sugar cones

Take the pudding out of the cups and wash the cups. When dry, draw the witch face on the cups. Put a few drops of green color in the pudding and mix it up. Fill the cups back up. Place a wafer on the top of the pudding cup. (holds up the cone and acts as a seal for the pudding) squeeze some orange frosting on the wafer and top off with a cone.
You can wrap licorice around the hat or add other Halloween treats but I thought they were cute just as is.

Hope you all have kept your bellies happy. I am taking a break for about a week or so. Use this time to try out a new recipe, go to the library and check out a new cook book, share a meal with a friend or bake something unexpected for a neighbor.

We have a neighbor down the street, Mr Tom, whom Sophia adores....His wife past away from Cancer a few years back (instant bond) and I make a point, almost each week to walk him down some fresh cookies or homemade jelly or even soup. I just think how he would miss those treats that his wife would have made and love to see his smile when Phi hands him his goodies, what a lesson for Phi. We call it meals on stroller wheels, cause it usually get carted down in the basket of a stroller.

Sometimes, unexpected kindness and love can pull someone out of the deep hole they might have found themselves that day. There is so much power in love! Its just that simple. It weaves a life vest for those that need it. Just show up and love! It saves, heals and holds like no other.
(S, C, H, J, JA, L, A, JG ~ I can't even begin to explain how you stepped in at the right moment and gave me my very own life vest. God has used you and our friendship in such a way that I could never have imagined. Thank you for your love)

So worth it

I was looking for a way to use my apples in my homemade granola bars. I found this yummy bar recipe at 10:30 pm a few nights ago, well lesson learned READ THE WHOLE RECIPE BEFORE COOKING! or like me you'll be up for 3 hours making them. I ended up making the crust and the filling one night and Sophia helped me the next day with the topping which actually worked out better because our letter of the week at home is A, so I told her we were making A for Apple Pie bars. She loved it.

APPLE PIE BARSwww.RecipeGirl.com

CRUST:
1 1/2 cups (3 sticks) unsalted butter, softened
3/4 cup sugar
3 cups all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 teaspoon kosher salt

FILLING:
6 tablespoons unsalted butter
1/2 cup light brown sugar
12 Granny Smith apples (about 6 pounds)—peeled, cored and thinly sliced
1 tablespoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup water, as necessary


TOPPING:
3 cups quick-cooking oats
2 cups all-purpose flour
1 1/2 cups light brown sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups (3 sticks) unsalted butter, cut into 1/2-inch cubes and chilled

My Thoughts(this topping recipe makes a ton, I tweeked it some to my taste and health preferences, but a standard crumb or strudel topping will work)1


. Prepare the crust: Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet or jelly roll pan with parchment paper. With an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour, spices and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and 1/2 inch up the side in an even layer. Bake in the center of the oven for about 15 minutes, or until the crust is golden and set. Let cool on a rack.

2. Meanwhile, prepare the filling: In a very large, deep skillet melt the butter with the brown sugar. (If you don’t have a large skillet, divide between 2 skillets). Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir in cinnamon and nutmeg. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and add up to 1/2 cup of water to the pan to prevent scorching. Let cool.

3. Prepare the topping: In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using fingers (wash your hands and take off your rings first!), squeeze the butter into the oats & sugar and crumble together until the mixture resembles coarse meal. Press the mixture into clumps.

4. Assemble the bars: Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 50 to 60 minutes, or until the topping is golden; rotate the pan halfway through baking, and keep an eye on it to make sure the top isn’t getting too browned. Let cool completely on a rack before cutting into 2-inch bars.



I think I am going to try them again with a pumpkin squash filling, I am sure they'll be just as yummy.

Happy Bellies all

Random thoughts and more

I just love this picture of Phi grazing in the Apple Orchard. No cares, no worries no fears. Just on a mission for the perfect fruit, aren't we all?

(and) So another week is upon us, the air is crisp, cold and fragrant of all things fall. Within me, stirs an unsettled feeling of too many major moments all happening at once. So of course into the kitchen I sink. Most nights have consisted of me up till 10 or 11 cooking something, not because I need to or want to for that matter, but to help ease my fears, hurt, anger, guilt and sadness.
I've been praying for clarity and strength lately as I feel like I've been hanging out in the forest alone for way to long. Have you ever felt that way?
Well through this life, our day, other lives, the world, the seasons and everything else is still moving at lightening fast speeds. I have been trying to be aware of where my head and heart are each day and it seems to help steer the course of the day. On days when things are turned on edge, I retreat, On days or moments when they are good I rejoice and fit in with the masses.
During this time I have also been praying for others, for in the grand performance of it all, my life and hiccups do not measure up to those in the heat of the battle with sickness, grief, struggles, and need. Pray for someone today, they need it.

Now on to yummier notes of the meals this week:
San Marzano tomato sauce
Lettuce wraps and dumplings
Veggie Alpha soup
Mushroom and Veggie tartlets with bulgar salad
Enchilada bake
This weekend is another busy one of dinners with friends and a Halloween zoo adventure So Friday and Sat does not need to be planned.

In talking with a friend, I had this huge awakening, Sauce! It is so simple and yet scares so many people. If you make your own you cut down on fat and sugar too.
Here's one I just tryed (which by the way in the foodie blog world has been floating around as a must try, for me it was very close to what I typically make mine actually has a few more steps then this one but its a good starter)

Tomato Sauce

1 large can of whole peeled San Marzano (I usually us my own canned, but this kind of tomato was one of the reasons this recipe is being praised)
5 tablespoons unsalted butter
1 medium-sized yellow onion, peeled and halved not diced (my step mom shared this with me about 1 year ago and the flavor is wonderful when used this way)
Salt, Mint and Fresh garlic to taste
(my secret 1 whole potato)

Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Add the whole potato (It soaks up the moisture and thickens the sauce) Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add the seasonings to taste (you might find, as I did, that your tomatoes came salted and that you didn’t need to add more) and keep warm while you prepare your pasta.
SO SIMPLE Right?
There are so many versions of sauce there really is no wrong way, its a matter of taste and texture.

Make it easy on your self and make this x like 6 or more. Let it cool completely and package it in ziplocs or other freezer safe dinner sizes and you are ready with your own "jarred" sauce in no time.

So here's to another day, hour and minute, and the prayers and shoulders that caryy us through.
Keep your belly happy

An apple or 12 a day...

So with all those apples I have, I have been tossing them into everything.
Give it a try. Some of my best recipes have been on accident.
I added apples to my:
Squash soup
Potato soup
Made a yummy crock pot apple sauce (over night) it was joy to wake up to.
so it could be over REAL oatmeal.
Mixed the fresh sauce into my waffle batter
Melted butter and brown sugar mixed some applesauce in and had a great topping to ice cream or the above waffles
Tossed them in a salad
Thinly sliced on grilled cheese
Diced into my homemade veggie burgers

So you can guess what our meals will be some what centered around for the next little bit. But its fun trying to use them in new ways

Most of you that know me, know that long ago, as I was attending undergrad and grad school I was a make up artist. I still have a passion for it but in order to go the route I would have liked with it I really would need to move and that's not happening so.... The next best thing is staying in the loop. I get a lot of trade mags and have some pretty good friends still in the industry. (Katie O- I am soooo proud of you and your will, strength and trust, You are awesome at what you do. I will always have memories of us tracking to TO to go to the pro store.) But anyway a website that updates and test new products had been raving about Rimmel's (yes I know its drug store) 25 hour foundation. I have searched high and low for one that can go on at 6:00am and still look great at 10pm (my day) I was using a Chanel formula that I loved for the last 3 years. I gave this one a try and its really very nice. It may just become my new winter formula. Still love paint sticks for summer.

We've been out at a fall fest all day so this weeks meals will be up by Monday. I am trying out a new sauce recipe that apparently has been sweeping the cooking blogs.. Stay tuned and happy bellies

yummy updates

So last week I posted about a new flatbread pizza we were trying out.
Well it was a major hit. Its from the chef chole blog
http://www.chefchloe.com/blog/2-blog/37-flatbread-with-roasted-apple-butternut-squash-and-caramelized-onion.html
You may have to copy and paste the link.
It has inspired me to try other savory ideas on my pizza, esp with all of fall's yumminess around.

I used the left over squash to make soup.

My recipe is a take on The Joy of Cooking's version.
Butternut Squash Soup
1 (2 to 3 pound) butternut squash, peeled and seeded
1 diced apples
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups Veggie stock
Nutmeg
I tossed some shredded Asiago at the end to make it a bit richer
Salt and freshly ground black pepper

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.

I popped this into a container to have on Saturday with a salad after our fall adventure.

and of course I've been working on those apples, we think we are into the 120's
Apple Muffins

Cream together:
2 cups sugar
2 eggs
1 Stick of butter
1 Tablespoon vanilla
Dry
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
a few grates of nutmeg
3 cups peeled, cored, diced apples (around 3 apples)
Brown sugar for topping (around 1/2 cup)

1/2 cup almond milk

Directions:
Preheat oven to 350 degrees.

Add dry ingredients to creamed mixture. The batter will be very thick. At this point I added the almond milk Add the diced apples.

Butter & flour muffin tins or use paper liners. Fill muffin tins to the top. Sprinkle with brown sugar.

Bake at 350 degrees for 20-25 minutes.

Sidebar I made these at 9:30 last night and when they came out had Jeff try them. He had 4..... They were just so yummy. Easy and quick nice treat if you need to take something to someone.

MMMM, Tastes like Thanksgiving

This post piggy backs on the one that came before it (did that make sense?)
T-Day has been and will be one of my favorite days. I really could leave all the other days to everyone else but this one is just for me. For many reasons, the cooking the prep all makes me so comfy and happy and then the reason behind it. I have so much to be thankful for. Even in dark hours when I can't find a blue sky anywhere let alone a rainbow, I can reflect on so many parts of my life that I am thankful for.
With that, I made the Apple, Cheddar, Caramelized Onion Panninni's for dinner and before the 1st bite was even swallowed, Jeff and I both said this is Thanksgiving..
Something about that yummy sandwich, it smelled, tasted and recalled everything I love about that day.
If you make it let me know and enjoy
After dinner and 1 apple crumble we figure we are down 142lbs of apples..Maybe I'll keep a count down as we use em.. (I had planned on using more today but the day got away from me

Weekend Recovery

I left my picture cord at work sorry no pic, but I'll get one up soon

So our apple picking adventure was fun. We met up with wonderful friends and picked apples and raspberries till the kids could not be bothered...
Upon checking out I discover we picked 145 pounds of apples..... Yes 145 lbs of apples.
The funny things is it really doesn't look like that much. Its 4 Wegmans bags full and 1 of the giant Aldi bags. Needless to say they'll be some apple recipes in our near and distant future...
Speaking of recipes here's the week:
Apple, Cheddar and caramelized Onion Pannini's(I think I spell this wrong every time)
(Served with Green Chips)
Tomorrow we are bringing Phi with us to pick up our share at the farm and I found a cute little country mom & pop so that takes care of Monday
Tofu Parmish (because it never happened last week, too many left overs that needed to be used)
Butternut Squash, Apple and White Bean Flatbread (new recipe I'm trying out)
Potato Soup (Recipe below) (So happy so many of you tryed it out this weekend and loved it)
Homemade Veggie burgers (I'll post this sooo easy recipe later in the week)

So thats a heads up as to what the week will bring.

Something comforting to try Warm milk & honey
While at the farm I picked up some more local honey. When we came home Phi was out of sorts as rightfully so, a shorter then normal car nap after a long day of hard work. So we snuggled up on my bed with books and "stuffies" and a mug of milk & honey. I came to love this soothing mix when I was in my early 20's. It just seemed to wipe all the ick of the day away and somehow felt like home. Just warm up some milk on the stove and sweeten to your liking with honey. I imagine welcoming friends and guests into my B&B with a cup and a fresh muffin someday...


As for the Raspberries they became fresh muffins for breakfast

* 1 lemon
* 1/2 cup sugar
* 1 cup nonfat buttermilk, (no Buttermilk/No worries, juice 1 lemon into 1 cup of milk or Almondmilk)
* 1/3 cup canola oil
* 1 large egg
* 1 teaspoon vanilla extract
* 1 cup whole-wheat pastry flour
* 1 cup all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 1/2 cups fresh or frozen (not thawed) raspberries

1. Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
3. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
4. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.


Enjoy the day and keep your belly happy