Spiced Pumpkin Bread

Happy Halloween! I know it's a little bit late, but I wanted to acknowledge the holiday, even if its purpose is a little questionable. Halloween is 1000 times better when you have a kid, I realized this year. It was so fun making all of our costumes so that we could all coordinate. I know that in two or three years he's going to want to do his own thing and it will be more difficult to all match, so this year was really fun!

If you couldn't tell, Evan was Han Solo, I was Princess Leia, and Alex was R2D2

One thing that really surprised me this year for Halloween is that the trick-or-treaters made their way around the neighborhood super early. We were completely cleaned out of candy before 5:30. Maybe it's just because I grew up in the northwest where it gets dark a touch earlier than here in Utah, but I remember always going trick-or-treating when it was dark out. I guess it's safer this way, or they get to go to more neighborhoods. But it made us feel a little awkward because we had to just shut our lights off and pretend we weren't home for a while.

But anyway, Halloween always reminds me of pumpkins and I love pumpkin pretty much anything! We busted out our first can way before October rolled around and there's no sign of getting bored of it yet. One of my favorite things to make is pumpkin bread, and here's my recipe:

Spiced Pumpkin Bread

(makes two regular or four mini loaves)

2 cups flour

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon ginger

2 teaspoons baking soda

1/2 teaspoon salt

1 cup pumpkin (I highly recommend Libby's)

1 cup packed brown sugar

1/2 cup apple cider 

2 eggs

2 tablespoons vegetable oil

1 teaspoon vanilla extract

Combine all dry ingredients into a medium bowl. Mix pumpkin, sugar, cider, eggs, oil, and vanilla together and stir well. Add flour mixture and stir just until moistened. Divide into greased loaf pans. 

Bake 65 to 70 minutes at 350 degrees or until a toothpick comes out clean. Cool in pan for 10 minutes, then remove to continue cooling. 

This is a perfect gift to give out to neighbors, especially if you make them in mini loaves. It's delicious served warm with butter. Or if you're like me and love hot chocolate, you can dip it in a warm, steamy cup!

Lisa

Apple Cider

Oh Utah fall, how my Washington heart loves you! To many people, Utah has a great climate. It's hot in the summer and pretty much beautiful everyday if you want to plan ahead for a barbecue or an outdoor wedding. The winter produces fresh snow almost daily for all the skiers and snowboarders. It is the perfect weather for the person who loves to do outdoor activities.

However, I am not a person like that. I wouldn't say that I'm not "fun", but maybe I'm not the typical kind of fun that most people think of. I love sweats and books and cuddles with my little baby. And I love warm comfort foods and drinks. But I don't like to be restricted indoors either and I'm not a huge fan of snow. So this is why fall is my favorite.

It's cold enough that it brings people closer together to get cozy. It also allows you to reasonably wear sweats to keep warm as well as to hide that extra layer of winter chub. The leaves are changing and the rare desert rainy days are not so rare.

If Utah was fall all year round then I might love it as much as my Pacific Northwest home. Unfortunately, it doesn't last that long, so Utah fall will remain a seasonal dessert that I can look forward to while I cope with the other extreme temperatures.

So enough of my brain skimmings. Here's the point: I made homemade cider.


It was really easy! And the result was a house that smelled like an orchard and a quart sized jar of cider swirling with spices. Here's the recipe:

Apple Cider
(makes one quart)

6 apples (it is best to have a variety of sweet and tart)
1 orange (optional)
1/2 cup sugar
3 Tablespoons lemon juice (less if you have an orange)
1 Tablespoon cinnamon, or two cinnamon sticks
1/2 teaspoon cloves
1 pinch of nutmeg
enough water to cover

Slice apples and oranges and put them into a thick bottomed pot that has a lid. You don't have to worry about peeling or coring the fruit since you will be straining the mixture later. Add the sugar, lemon juice, and spices to the pot. Pour enough water to cover the fruit. The apples will float, so just remember where the water would have covered the fruit. You want to add enough water to maintain a good boil for an extended amount of time, but not so much that your cider turns out diluted.

Heat the mixture on the stove until it reaches a rolling boil. Allow it to boil for 30 minutes uncovered. Stir and mash the fruit as it becomes softer. Cover the pot and lower the temperature so it is a little more than a simmer. Stir and mash fruit occasionally and boil for 4 to 5 hours.

Remove from the heat and mash the fruit again. Strain through a cheesecloth, a handkerchief, or pantyhose. Taste and add more spices, sugar, or lemon juice as needed.

Enjoy!

Lisa

Food: Clean-eating sweet potato cheddar rolls

Clean eating. There are so many levels of clean eating, but what I mean be clean eating is homemade, non-processed, whole food goodness. Or, at least "kind-of-good"-ness. Because, let's be honest, when you're first starting out on a journey of clean eating there are times when you would give anything for something processed with a lot of sodium or high fructose corn syrup. But I digress...

I found these rolls on Clean Eating Magazine's website, and changed it just a bit. They're called chipotle cheddar sweet potato muffins. I photographed my journey, and have it displayed below. I have to admit, I had a horrible cold when I made these, so didn't have the best sense of taste. My husband rated them at a 4/5 stars. Very filling, but not amazing plain.

Ingredients:
1 sweet potato, peeled and cut into 1 inch cubes
1/2 cup low-fat buttermilk (I used lemon juice and milk substitute)
1 egg lightly beaten
1/2 cup shredded low-fat cheddar cheese (I used half pepper jack)
1 1/2 cups whole wheat pastry flour
1 tsp chipotle chile powder (I only had normal chili powder, not chipotle chili)
1 tsp baking powder
1tsp baking soda
1/2 tsp sea salt
1/2 tsp garlic powder

Preheat oven to 375 degrees f. In a small sauce pot add sweet potato and cold water, and bring to a boil. Boil until fork tender, drain, then mash. Add buttermilk and stir until well combined. Mix in the egg and cheese, then set aside. In a separate bowl, mix remaining ingredients, then add half to sweet potato mixture and fold in. Repeat with second half of flour mixture. Spoon batter into muffin tins to almost full. Bake for 15-20 minutes or until inserted toothpick comes out clean. Let cool for 5 minutes, then enjoy. Store in air-tight container in fridge for up to a week.

So, I doubled the recipe, since I figured making it once would be easier than twice. Once I got the sweet potatoes on the stove, I shredded the cheese.

 Turns out I didn't have chipotle chili powder, so I thought using pepper jack for half the cheese in the recipe would be good.

The dry ingredients...

I used a buttermilk substitute, since I didn't have buttermilk or the inclination to go buy some for this recipe. 1 tablespoon of lemon juice or vinegar in the bottom of a measuring cup, then fill milk to the 1 cup line and allow to sit for 5 minutes will give you a good sub.

Here are the mashed potatoes

Here they are with everything added to them

And here they are coming out of the oven! They were pretty yummy, and went very well with our salad that night. However, they are much, much easier to get out of the muffin tin if the tin is sprayed with cooking spray first. Hate to point out the obvious, but since it wasn't explicitly stated in the recipe, I didn't think to spray the tin until about 10 muffins into it, which made for a fun project once they came out of the oven.

Single Serving Pies

This may be the most excited I've ever been about pie. There are some things you learn when you become a stay-at-home mom, and that is that making lunches for your husband is probably as boring as eating packed lunches.

I'm not a cold cuts kind of girl. I've always hated packed lunches from the time I started kindergarten to the end of my college career. Unfortunately my husband is exactly the same. He'll eat whatever I make him, but it is not very satisfying to make someone a lunch you know they won't enjoy.

Enter: single serving pies.

If there is one dessert my husband loves, it's apple pie. So these on-the-go pies are perfect for his lunches. You will need the half pint, wide mouth, short Mason jars for this recipe. It is important that you get the ones with the straight sides so they are easier to fill and eat.

You can use any pie crust recipe that you love, but here is one that is perfect every time. This recipe has been passed down at least three generations, if not more, and it produces a flaky, delicious crust that I dare you to try and beat.

Mom's Flakey Crust
(makes one standard size 2-crust pie)

2 cups flour
1 tsp salt
3/4 cup shortening
5 Tbs cold water

Combine the flour and salt. With a pastry cutter, incorporate the shortening into the dry ingredients until crumbly. Once all the flour and shortening are incorporated, add the cold water one tablespoon at a time. Mix lightly with a fork between each tablespoon. Do not overwork. Gather the crust into a ball and roll out on a floured surface.

For these pies, you can cut out the tops of the crust with the lid of the mason jar or you can use the crumble top recipe.

Crumble Topping
(makes about 6 single-serving pies)

1/4 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
4 tablespoons cold butter
3 tablespoons of oats

Stir sugar, flour, and cinnamon together. Cut butter in with a fork or a pastry blender until incorporated. Add oats and mix together. Add two to three tablespoons of mixture to each pie top.


Apple Pie Filling
(makes 4 to 5 single serving pies)

2 to 2 1/2 cups of sliced and peeled apples
1 tablespoon lemon juice
2 tablespoons sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1 pinch of nutmeg
1 pinch of cloves
1 tablespoon of butter chopped into 4 to 5 pieces

Add all ingredients except the butter in a bowl and stir. Coat evenly. Fill each crust with a little space remaining at the top. Add the pat of butter. Top with the top layer of crust or the crumble topping. Make sure to poke holes in the top layer of crust for vents if you aren't using the crumble topping.

Heat oven to 375 degrees and bake pies for 45 minutes or until the tops are browned.

You can eat these right away and use the baking instructions above, but I doubled the recipe and saved a lot to freeze. Don't cook the pie first if you are going to freeze it; just assemble it in the jar and screw the lid on tight! 

To bake after freezing, heat the oven to 375 degrees. Place the jar on a cookie sheet and remove the lid. Bake for 50 to 60 minutes or until the top is browned. So if you are packing this in your lunch, bake it far enough in advance that it is cool enough to travel in your lunch box. You can then eat it at room temperature or give it a little zap in the microwave before eating. 

This idea is also great for really any kind of pie, so the sky is the limit. Be creative and enjoy!

Lisa