Pumpkin Madness!

Casper and I are quite content with the weather today.

It's Sunday, it's raining, I have a lot of homework, and I discovered about 15 minutes ago that I've lost my voice. Probably a result of all of the wild shenanigans that I'm taking part in up here in Minnesota. Thanks to all of this, I feel completely justified about staying in and being a pile.

To go along with the endearing gloom of the day, I wrapped myself up in a blanket and watched Jane Eyre while enjoying one of the delicious creations that I made earlier today.

Also, I bought 10 cans of organic puréed pumpkin the other day.

This recipe marks the beginning of Pumpkin Madness. Hope you're all as excited as I am!


Gluten Free Pumpkin Spice Scones
adapted from Gluten Free Goddess

Makes 6-8 scones

Ingredients:

1 cup sorghum flour
1/2 cup brown rice flour
1/2 cup potato (or tapioca) starch
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
4 tablespoons light brown sugar, packed

7 tablespoons of butter

1/2 cup pumpkin puree (canned or fresh cooked)
1 large egg
3 tablespoons agave nectar or maple syrup
3 tablespoons milk

Preheat the oven to 350 degrees F

In a large mixing bowl whisk together dry ingredients. Cut butter into the mixtures using a pastry blender or your hands. Blend until the mix is sandy and no chunks are bigger than pea-sized. Set in the fridge while you mix the wet ingredients.

In a small mixing bowl, combine pumpkin, egg, syrup, and milk. Whisk together until combined.

Remove the dry mix from the fridge. Using a rubber spatula, gradually fold the wet ingredients into the dry. Continue folding until the mixture comes together. Do not over mix.

I found the dough to be a little sticky, so I formed my scones free hand by keeping my hands wet and patting the dough between my palms to create little disks. I made seven medium sized scones.

Place the scones an inch apart on a baking sheet covered with parchment paper, or on a silicone baking mat. Bake for 20-25 minutes, or until the scones are golden brown.

If you would like to frost or glaze your scones, the recipe above provides options. I thought they were delicious on their own.




Hope you enjoy these, there are many more pumpkin recipes to come this Fall!

Caramelized Onion & Fig Pizza with Goat Cheese

When I moved up here I decided against getting cable. I occasionally miss spending quality time with Giada, Claire, Ina, and the rest of the Food Network gang, but I catch up with them when I'm at the gym. I've discovered a program on PBS, Ciao Italia, which inspired my dinner tonight. The hostess, Mary Ann Esposito, is no Giada, but she does alright.


Check in tomorrow for another pumpkin recipe!


Caramelized Onion & Fig Pizza with Goat Cheese

Ingredients:
Bob's Red Mill Pizza Mix
1 1/2 cup warm water
2 eggs
6 tablespoons of olive oil
10 black mission figs
Juice of 1/2 lemon
2 tablespoons balsamic vinegar
1 clove of garlic, minced
1 large yellow onion
1 tablespoon butter
1 teaspoon kosher salt
1 teaspoon sugar
Bundle of fresh thyme
1/3 cup of goat cheese crumblies


For the onions: Chop the onion into thin rings. In a medium pan heat butter and 1 tablespoon olive oil on medium heat. Add the onions and sauté for 10 minutes. Add garlic, the leaves of four sprigs of fresh thyme, salt, and sugar. Lower the heat to medium/low and cook for 30-45 minutes, stirring occasionally. Once the onions have a nice brown caramelization set aside.

Preheat the oven to 425 degrees.

Prepare the Bob's Red Mill dough according to the directions on the package. I only used 1 fourth of the dough for this recipe, saving the rest in the freezer. If you wanted to make this for more than one or two simply double, triple, or quadruple the pizza toppings. 

Once the pizza dough has had time to rise, arrange it on a greased baking sheet so the dough is a little less than half an inch thick. Bake in the oven for 10 minutes.

For the figs, slice them into quarters. In a small sauce pan heat a tablespoon of olive oil. Add figs, balsamic vinegar, lemon juice, and time. Stirring occasionally, cook until thick and bubble, approximately 10-15 minutes. 

Once the pizza dough has baked for 10 minutes, remove from the oven. Spread fig sauce over the surface of the pizza, coating it evenly. Arrange the onions on top. Place in the oven for another 5 minutes. Remove pizza one more time and sprinkle goat cheese and 2-3 sprigs of thyme over the top and bake for another 3-4 minutes. 

Enjoy!

Love of the Fall

Fall is so much more exciting to me now since it brings new possibilities for recipes! Just tonight I tried butternut squash and sage for the first time.

I love how food brings people together. Food is kind of like fashion; it has its trends, changes with the seasons, and it will always be necessary. The food we cook and how we prepare it is always evolving; it's an art form that I can enjoy everyday and it will always be relevant.

I feel comforted by the idea of having endless opportunities to cook and bake for those who I love.


One thing that was brought to my attention this week is that I'm going to need to improve on my layering skills. Fast. My flimsy little cardigans aren't going to cut it up here in Minnesota.



Butternut Squash Lasagna 
Serves 6 to 8
(this is a tripled recipe of what I made)

Ingredients:
8 cups of butternut squash (fresh)
1 tablespoon balsamic vinegar
5 tablespoon olive oil
4 sprigs fresh thyme
1 teaspoon fresh sage, chopped (plus extra for top)
3 bags of fresh baby spinach
9 cooked gluten free lasagna noodles (I used tinkyada)
2 cups ricotta cheese
1 cup parmigiano-reggiano cheese


Preheat oven to 425 degrees

Peel squash and chop down the middle. Scoop out the squash guts and seeds using a spoon. Chop into half inch cubes.



Place cubes into a bowl, then add balsamic vinegar and olive oil. Toss until evenly coated. Spread out onto a baking sheet, then season with salt, pepper, sage, and thyme. Bake for 30 minutes, stirring half way through.

While the squash bakes, cook the pasta to package instructions. With gluten free noodles, it's important that you briefly rinse them in cold water after straining.

In a large pan, heat 1 tablespoon of olive oil on medium/low heat. Add spinach one handful at a time, allowing it to wilt and then adding more. Once all the spinach is wilted set aside.

Once the squash is done, put the cubes into a heat safe bowl and mash with a potato masher or the next best utensil (I used a wooden spoon).

To form the lasagna, spray a 9x9 oven safe baking dish with cooking spray. Layer the bottom with lasagna noodles. Spread a thick layer of squash on top of the noodles. Over the squash spread a layer of ricotta cheese. Layer noodles over the cheese, followed by a layer of the spinach, squash, then ricotta cheese. Place noodles on top and sprinkle with parmesan and a little chopped sage.

Bake for 30-40 minutes, until bubbly, at 350 degrees.

Serve hot!

Gluten Free Chocolate Shortbread Cookies

Pretty awesome day today!

My morning started off at 5:30 because I had my interview at 7:00 over in Edina. I interviewed for a position at one of my favorite clothing stores that is opening up a location just down the street from me. It was the first time I'd ever experienced a group interview, which I think is a little more common in the retail world. I was definitely the youngest there and had the least retail experience, but overall I think I represented myself well . Hopefully enough to land myself a job!

I also took a fabulous nap, finally got a school parking permit, and bought myself a roundtrip ticket to New York City!

Can't wait to see everybody up there in October!

Chocolate Shortbread Cookies

adapted from Manifest Vegan

Ingredients:

1 cup of butter (or vegan margarine)

1/2 cup plus 2 tablespoons granulated sugar

1/2 cup cocoa powder (unsweetened)

2/3 cup brown rice flour

2/3 cup sorghum flour

1/2 cup potato starch

1 teaspoon xanthan gum

In a medium mixing bowl whisk together brown rice flour, sorghum flour, potato starch, and xanthan gum. Make sure well combined and then set aside. 

Using an electric mixer, cream together butter and sugar. Slowly add in cocoa powder.

Set the mixer to a medium low speed, slowly add the dry ingredients to the cocoa, sugar, and butter. Scrape the sides of the bowl with a rubber spatula to assure an even mix. The dough will be crumbly at first. Stop mixing when the dough comes together in a stiff mass.

Cover with plastic wrap and chill for 1-2 hours.

After chillage, split the dough in half and leave one half in the fridge while you work with the other half. Place the dough on a lightly sugared surface and place plastic wrap or parchment paper on the surface. Using a rolling pin, roll the dough to a little over half an inch in thickness. 

With a cookie cutter of sharp knife, cut the dough into desired shape.

Using a flat edge or spatula, transfer the cookies to an ungreased cookie sheet or silicon baking mat.

Bake for 30-35 minutes.

Allow to cool on sheet or mat for 10 minutes before transferring to a wire cooling rack.

These turned out super well! They have that sandy, buttery shortbread texture with a rich, chocolatey taste.

Eat when the cookies are completely cooled with a glass of cold milk!

Coconut Curry Chana Masala

I wish I could sit down and bore you all with the current details of my life, but I really need to prepare for an interview I have tomorrow!

After all, this blog will become terribly less interesting if I can only afford cereal and rice.


Here's a vegan/vegetarian Indian recipe, similar to the chicken one I did last week. However, this one was particularly delicious thanks to the addition of coconut milk! It was subtle but really added some complexity.


Hope everyone in the Midwest is enjoying the cool weather!




Coconut Curry Chana Masala
(Chick peas cooked in masala sauce with coconut milk)
Serves 2-3

Ingredients:
3 cups of cooked chick peas (garbanzo beans)
Four medium sized tomatoes, diced small
1 medium onion, finely chopped
1 teaspoon olive oil
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon curry powder
1 teaspoon cardamom
1 teaspoon garlic powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup coconut milk

1 cup dry basmati rice (cook according to package instructions)

In a large pot, heat olive oil over medium heat. Add onions and cook for approximately 5 minutes or until onions are translucent and soft, stirring frequently. Once the onions are cooked through, add the diced tomatoes. Allow to cook for 5 minutes, stirring and breaking up the tomatoes with a wooden spoon. Next, add the chick peas, spices, salt, and coconut milk. Stir well until everything is completely combined. Lower heat to a simmer and cover. Allow the mixture to cook for 25-30 minutes, stirring occasionally. If the mixture becomes too thick add more coconut milk. 

Serve over basmati rice and enjoy! This dish has a nice heat for the cold nights that are soon to come!

Too early for pumpkin? Never.

Well, today I got to use my hammer for the first time.


This afternoon, after my morning classes and a nice long run, I came home and started preparing to do some baking. I was washing some dishes that I'd neglected earlier this morning, when I started to hear a faint ringing noise. I turned off the water and the music playing on my laptop, but it seemed to grow louder.

I powered down my laptop, thinking maybe I was receiving a sign that I'd been listening to an excessive amount of Michael Buble...

but the ringing continued.

I considered maybe it was in my head because when I run I listen to my iPod on a higher volume than usual...

To test that theory I called one of my little brothers. He could hear it too.

I eventually discovered that the source of the ringing was coming from under the sink, but when I turn the water pressure handles nothing happened.

After suffering an hour of baking in the kitchen amidst the ringing, I went into my living room and covered my ears with a pillow for some temporary relief.


Two hours had passed and the ringing persisted. With tissues stuffed in my ears, I determinedly charged back into the kitchen to find the source. I tried the water handles again, pushed aside paper towels and cleaning products, and then I saw it.


A spare smoke alarm that had gotten wet.

Not just any smoke alarm though. The world's most persistent and stubborn smoke alarm.

I tried and tried to pry the battery cover off to silence the ringing with no success.


So this is what happened: I wrapped the alarm in a towel, held it under my sweatshirt to attempt to muffle the noise, and dashed down the back stairwell of my apartment building. Once outside, I set the alarm on the pavement and took a hammer to it, Office Space style (minus the old-school gangster rap, unfortunately).



This is what Casper did throughout the entire 3 hour ordeal:

Despite it all, I baked!

The temperature is supposed to drop down to the 50s tomorrow, and I couldn't think of a better reason to make these little guys. If Starbucks can roll out their pumpkin spice so can I!


Gluten Free Pumpkin Spice Muffins
Makes 12 medium sized muffins

Ingredients:
2/3 cup sorghum flour
2/3 cup brown rice flour
1/3 cup tapioca flour
1/3 cup potato starch
3/4 cup brown sugar
3/4 teaspoon xanthan gum
2 teaspoons baking powder
3/4 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 ground cloves
1/4 teaspoon salt

15 ounces canned pumpkin purée
1 large egg
2 teaspoons vanilla extract
6 tablespoons unsalted butter
2 tablespoons maple syrup or agave nectar

3/4 cup chopped walnuts (optional)


Preheat the oven to 375 degrees. Place liners in muffin tins.

In a large mixing bowl combine all dry ingredients until well combined.

Whisk together wet ingredients in a small mixing bowl.




Avoid mauling your can of pumpkin, such as I did. Don't ask me how, but in my 19 years I've never mastered the can opener.




Gradually pour into the dry ingredients and mix using a rubber spatula until combined with no floury chunks. Stir in nuts, if desired.

Distribute evenly into muffin tin (I use an ice cream scoop to guarantee equal amounts).

Bake for 22-25 minutes. To test, stick a tooth pick or fork in the center of a muffin. If it comes out clean the muffins are ready!

Allow to cool for at least 5 minutes in the pan before transferring to a wire cooling rack. Allow to cool for an additional 30 minutes before eating.

Enjoy in some comfy pants and a sweatshirt!

Lavender Vanilla Bean Scones!

I officially found the holy grail of recipes.


If I were a pastry, I would be one of these babies. 


Part of my infatuation with these scones is definitely influenced by my love of lavender. I think "lavender" is one of the most beautiful words of the english language. I've definitely spoken of naming a potential daughter Lavender, which I am half joking and half serious about. 


At the end of my freshman year of college I had a wonderful visit with my Aunt Alice in Pennsylvania. The trip wouldn't have been complete without a visit to Lake Galena, which happens to neighbor the Peace Valley Lavender Farm. 


Lavender and I are destined to be together, clearly.




These scones are definitely the best gluten free baked good I've made so far. The texture was light and fluffy, flaky but not too crumbly like some scones can be. The taste was equally light and floral. Plus, my whole apartment smells heavenly now. 


Only thing missing from this is Lilly and the little tea cup I sent her for her birthday.




I adapted this recipe from Manifest Vegan.




Lavender Vanilla Bean Scones
Makes about 8 medium-sized triangular scones


Ingredients:
1 1/4 cup sorghum flour (plus extra for dusting)
1/2 cup potato starch
1/4 cup brown rice flour 
1 tsp xanthan gum
4 tsp baking powder
3 tbsp sugar
1 1/2 tbsp dried culinary lavender buds
5 tbsp cold butter (follow the link above for a vegan recipe)
3/4 cup milk (I used nonfat)
1 tsp freshly scraped vanilla beans




Preheat the oven to 400 degrees.


Into a large bowl, sift together sorghum flour, potato starch, brown rice flour, xanthan gum, baking powder, and sugar. 


Add the lavender buds and whisk until evenly distributed throughout the flours. Set aside.



In a small bowl, whisk together milk and the scraped vanilla bean. Set in the fridge until needed.
(To remove the fresh vanilla beans from the pods, take a sharp knife and gently slice a slit down the center of the pod in a horizontal direction. Then, scrape the edge of the knife down the pod, releasing a blackish brown paste. This is what you will whisk into the milk. Discard the empty pod shell.)




Using a pastry blender or your hands, cut the butter into the dry ingredients. Work quickly.






Gradually stir in the vanilla bean milk just until the flours are well combined. The dough will be slightly sticky. Continue dusting it with sorghum flour as you work with it.






Chill the dough briefly in the fridge for approximately 15 minutes.


Pat or roll the dough into a slab about an inch and a half thick on a parchment lined surface.


Cut the dough into desired shapes using a cutter or a sharp knife. I chose the traditional triangles.


Place dough onto an ungreased cookie sheet about 2 inches apart.


Bake in the oven for 12-15 minutes, or until the scones have reached a very light golden brown. 

Cool on a wire baking sheet.






Eat plain, or scroll down for the glaze that I brushed mine with. 




Enjoy with some tea and a great book!

I didn't have any powdered sugar around, so for a glaze I added 1/2 cup granulated sugar, 1 teaspoon corn starch, 1 tablespoon agave nectar, 1 tablespoon of butter, and 1 tablespoon of skim milk to a small saucepan and heated on low heat on the stove until the mixture bubbled and thickened. Simply coat the surface of the scones using a pastry brush.