Sunday, November 6, 2016

Lovin' some Sunday Food

Today Charlie and I made home made bread and beef barley soup. Delicious! I have never made bread from scratch before, and now it doesn't feel quite so intimidating as it once was. Our oven cooks much faster than the recipe called for so it was a good thing I caught it before the top crust any darker than it was.

It was a beautiful fall day here too so I am happy we were given an extra hour for daylight savings time. I am lovin' it. 

It seemed to rise faster than I thought. 


I never write down how I make this so I didn't get quite enough barley in there.

Slices of heaven. 

It even looks like bread!

Monday, October 31, 2016

Cherise's Pumpkin Cookies

This recipe reminds me of the large cookies I would find at the supermarket every fall back in Utah where I grew up. Now I didn't make my cookies as big as what I remember, but I could have. Nonetheless when Savannah saw them she thought they were big so they might have been close.

I got this recipe from my sweet sister in law after she posted a picture on Facebook the other day. Previously I tried a pumpkin chocolate chip cookie recipe using cake mix but it was in desperation for a quick fix from not finding any for sale during our first fall out here in Wisconsin. Heck, the hometown bakeries didn't even have them -and they still don't! Nor do they have bread bowls. Grr. On the other hand if you're looking for a harvest ale or some other selection of seasonal favorites in the beer aisle then you are set. Or maybe a nice selection of sausages and cheeses.

Pumpkin Chocolate Chip Cookies

1 cup of vegetable oil
3 cups of sugar
2 eggs
1 largest can of pumpkin
2 tsp. vanilla
5 cups flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
2 tsp. cinnamon
12 oz. pkg. milk chocolate chips

Combine all wet and mix well then add dry, mix well Put on greased cookie sheet 375 degrees for 10-18 min. My oven up here takes longer, just make sure they aren't doughy in the middle. I take them off the sheet after 3 minutes Makes a lot and super yum!

I made these today and she was right, these are super yum! I only needed to leave them in my oven for 10 minutes probably due to the elevation. I love them with milk and next time I think I might add a half bag more of chocolate or perhaps use chunks -I just love the contrast of the chocolate flavor with the pumpkin.

If you know anything about me you know that I am a person that goes with word of mouth or what others recommend -not because I want to copy them but because I want to bypass all the trial and know, such as movies, or a good book - wouldn't you rather spend your time on something that someone you know or trust already has? Yes I live dangerously.

For recipes I think it is interesting to find out where that person got their recipe, like from their mother or grandmother or perhaps they created it. There is always a good story behind good food but if nothing else it makes for good conversation. I have yet to ask Cherise where she got this recipe from.

I get using a cake mix for an easy go to replacement when you need a quick recipe but nothing beats from scratch. Nothing.

Wednesday, October 12, 2016

Success! Spiced Pumpkin Cupcakes

So I decided to make these for my birthday treat to take to work. And Success. I know I said never to try new recipes on people, but this one turned out perfect! Definitely making these again!! Even Savannah loves them and she hates pumpkin pie.

Originally posted on 10/18/2014
"I just love anything pumpkin this time of year but am mostly the only one in my family. I have yet to try this recipe before I bring it to the church Morning Mingle and try it on the folks there. I once heard you never serve new recipes without first knowing they are tried and true. So of course I'm bookmarking this one."

Recipe Courtesy of McCormick
Prep Time: 15 minutes
Servings: 24

1 package (2-layer size) yellow cake mix
1 package (4-serving size) vanilla instant pudding mix
1 cup canned pumpkin
1/2 cup oil
1/2 cup water
3 eggs
1 1/2 tsp Cinnamon Ground
1 tsp Cloves Ground
1 tsp Vanilla Extract

Spiced Cream Cheese Frosting:
1 (8 oz) package cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 tsp Vanilla Extract
1/4 tsp Cloves Ground
1 box (16 ounces) confectioners' sugar

Preheat oven to 350° F. For the Cupcakes, beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.

Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

For the Frosting, beat cream cheese, butter, vanilla and cloves in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with Frosting.