Sunday, November 16, 2014

Halloween Papercrafting



I'm still working on my pre-Halloween catch-up for my projects... and here's one of them:

In order to add a little Halloween flair to my salon picture-frame wall, I needed a few cool and appropriately themed images.  I filled some of the frames with creepy art that I love, but the rest I filled with some fun paper art that I...MADE MYSELF!  Some were free-handed (Frankenstein), others are from direct patterns for paper-crafting (the rats and the cat), and one was from a pumpkin carving pattern (the wolf howling).  All in all a very satisfying afternoon of work.

Oh!  A tip for doing this sort of papercrafting: Find small scissors.  I actually bought a nail set at the dollar store that included a small set of straight scissors and they worked perfectly for this sort of thing.  






Chocolate-Peanut Butter Crinkle Cookies




I know that I already wrote about the wonders of cake mix-based crinkle cookies, but this is experimental twist turned out really great!  

I have had some peanut better extract (yes!  peanut butter extract!!!!) from Watkins since I bought it at the Minnesota State Fair last year.  I just hadn't figured out how to use it.  Last week I was tidying up my spices and extracts on my counter and found a stray bottle top, which I threw away.  I thought it was from a bottle of vanilla that I had finished recently.  WRONG!  It was from my peanut butter extract, which luckily still had an intact seal. Ack!  Also luckily, however, I still had the empty vanilla bottle mixed in with my other stuff.  I washed it out as thoroughly as possible and transferred the peanut butter extract to it.

But now that the exotic PB extract was on my radar, I needed to figure out a way to use it.  I was already going to make a batch of cookies for my buddies working at the Half Price Books during the big November coupon sale, so I decided they would include PB flavor.  Crinkle cookies are always a favorite and they are pretty forgiving of small experiments, in my experience, so they were the perfect choice.  

Here are the details....

Ingredients:
  • 1 Devil's Food cake mix 
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 1/2 tsp. Watkins Peanut Butter Extract 
  • granulated sugar 

Instructions:
  1. Heat oven to 350 degrees 
  2. Mix cake mix, eggs, extract and oil with a spoon in a large bowl.  The dough will be a bit sticky.
  3. Shape dough into 1-inch balls and roll in sugar. Granulated will make the cookies more sparkly and it is what I did in this case (mostly because peanut butter cookies usually have granulated on them!).  But you can certainly use powdered sugar, if you want
    • Tip: A lot of people have written online about how the sugar "sinks" into the cookies as they bake and it isn't very visible in the finished product.  To help with this, roll all the balls in sugar and place on cookie sheet.  Then go back and roll each ball around in your hands again, embedding that layer of sugar into the cookie, and then immediately roll it in sugar again.  
  4. Place dough balls about 2 inches apart on ungreased or parchment paper-lined cookie sheet.
  5. Bake 8 to 10 minutes or until set.
  6. Cool for a minute or so on cookie sheet and then cool completely on wire rack or on waxed paper.  Or, if they are on parchment paper, just slide the parchment off onto a table or counter for cooling.   

Butternut Squash and Apple Soup



 One of the great things about fall and winter gatherings is that you can fix warming foods...things that you couldn't dare serve in the middle of summer because the idea of turning on the oven in a house full of people in the heat is just unthinkable.

After I moved into my townhouse, I decided that I needed to start some traditions for my new home.  Since I have a deep and abiding love of all things Halloween, I have held a Halloween party for friends for the past two years.  One of the main dishes that I've served both years is an autumn soup.  It can be left to warm on the stove or in a crock pot, and people can eat more or less of it whenever they want.  Plus, there are so many hearty vegetarian options that it makes preparations for a diverse group of people much, much easier!

This year's soup was a butternut squash-apple variety and the recipe came from (though I'm a bit sad to admit it) Martha Stewart's online presence.  It was really good, simple to make, and warm both in temperature and from spices.  Also, the ingredients are the perfect fall produce combo and the recipe is really quite healthy.

I did not follow Martha's serving instructions, which included a fussy garnish of diced apples and jalapeno slices.  Instead I served it with some optional sour cream and AMAZING pumpkin-cornbread croutons that I got at Trader Joe's.

Seriously, these are the greatest and most unique croutons of all time.  It is like someone took the perfect fall day and somehow transformed it into crouton form.  Am I enamored?  Yes.  Absolutely.  Do I count on ever seeing these croutons in a store again?  No.  Of course not.  Trader Joe's discontinue everything that I truly love!

By the way, what follows is double the size of the original recipe.  So, if you don't want quite so much soup, this version should half down really well.  

Ingredients:
  • 2 Tbsp unsalted butter
  • 2 medium onions/1 large onion, diced
  • 2 butternut squash (about 4 pounds), peeled, seeded, and chopped
  • 8 apples, peeled, cored, and chopped (I used Haralsons and Galas, I think) 
  • 4 tsp coarse salt
  • 3 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1/2 tsp cayenne pepper
  • 1/2 tsp freshly ground black pepper
  • 4 cups low-sodium vegetable stock
  • 5 cups water, plus more if needed



Directions 
  1. Melt butter in a large saucepan over medium heat. 
  2. Add onion and cook, stirring occasionally, until it begins to soften (about 4 minutes) 
  3. Add squash and cook, stirring occasionally, until soft (about 10 to 12 minutes) 
  4. Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and just enough water to cover everything.  
  5. Bring to a boil. 
  6. Reduce to a simmer and cook until vegetables are very soft (about 30 minutes)
  7. Puree in batches in a blender until smooth and return to saucepan. 
  8. Heat over low, adding more water if the soup is too thick.   
  9. Serve with croutons and/or a dollop of sour cream.

Saturday, November 8, 2014

Poetry Pumpkin






This Halloween I decided that I would do a few projects that would be crafty but festive for my house.  I found all sorts of amazing things on Pinterest, including the idea of using sharpies to decorate pumpkins for indoor use.  Some people just drew on their pumpkins, some people wrote on their pumpkins, and some people did both (see below).  The basic idea is just to spray paint the pumpkin and then get creative with your sharpie pens!  


My pumpkin was also obviously silver, rather than white.  Mostly because I had silver spray paint already and thought it would look cooler.  I like the way it turned out, but writing on the silver was more difficult than it would have been if I had used a matte color spray paint.  It was also probably harder to read.  


As for what to put on the pumpkin: I can't really draw very well, but the idea of poetry on a pumpkin seemed perfect for me, what with my love of books and all.  I love, love, love Poe's poetry...and basically everything he ever wrote.  However, I already had a passage from Edgar Allan Poe hanging on my wall, so I decided to go for something a bit different: Henry Wadsworth Longfellow's "Haunted Houses."  

I think that my decorative indoor pumpkin turned out really well.  I made sure to pick a pumpkin that was whole and firm, with no soft or damaged spots.  I also made sure it had an appropriately nifty stem, which I covered with newspaper during the painting process.  I spray-painted it (two coats) about a week and a half before Halloween and it was still in good shape over a week after.      

Here is the poem I used, if you're interested:  

Haunted Houses
 All houses wherein men have lived and died
Are haunted houses. Through the open doors
The harmless phantoms on their errands glide,
With feet that make no sound upon the floors.

We meet them at the door-way, on the stair,
Along the passages they come and go,
Impalpable impressions on the air,
A sense of something moving to and fro.

There are more guests at table than the hosts
Invited; the illuminated hall
Is thronged with quiet, inoffensive ghosts,
As silent as the pictures on the wall.

The stranger at my fireside cannot see
The forms I see, nor hear the sounds I hear;
He but perceives what is; while unto me
All that has been is visible and clear.

We have no title-deeds to house or lands;
Owners and occupants of earlier dates
From graves forgotten stretch their dusty hands,
And hold in mortmain still their old estates.

The spirit-world around this world of sense
Floats like an atmosphere, and everywhere
Wafts through these earthly mists and vapours dense
A vital breath of more ethereal air.

Our little lives are kept in equipoise
By opposite attractions and desires;
The struggle of the instinct that enjoys,
And the more noble instinct that aspires.

These perturbations, this perpetual jar
Of earthly wants and aspirations high,
Come from the influence of an unseen star
An undiscovered planet in our sky.

And as the moon from some dark gate of cloud
Throws o’er the sea a floating bridge of light,
Across whose trembling planks our fancies crowd
Into the realm of mystery and night,—

So from the world of spirits there descends
A bridge of light, connecting it with this,
O’er whose unsteady floor, that sways and bends,
Wander our thoughts above the dark abyss.









Wednesday, November 5, 2014

Ham-and-Swiss Savory Scones






At the same time that I tried the cinnamon-chip scones for the first time, I also tried this recipe for ham-and-swiss savory scones.  Like those others, it is based on a recipe I found online from Southern Living for Best Ever Scones.  Here's my version.

Oh, and the mustard butter was an experiment that was actually pretty good.  Definitely worth trying if you are a person that digs the flavor of mustard things.

Scone Ingredients:

  • 2 cups all-purpose flour 
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt 
  • 1/2 cup cold butter, cut into 1/2-inch cubes  (unsalted)
  • 1 cup 2% milk, divided (the original recipe called for heavy/whipping cream, but 2% worked great and I felt better about it)  
  • 3/4 cup shredded Swiss cheese
  • 3/4 cup finely chopped ham


Scone Directions:

  1. Preheat oven to 450°. 
  2. Stir together flour, sugar, baking powder, and salt in a large bowl. 
  3. Cut butter into flour mixture with a pastry blender/a fork until crumbly and mixture resembles small peas. 
  4. Freeze 5 minutes. 
  5. Add 3/4 cup plus 2 Tbsp. milk, cheese, and ham, stirring just until dry ingredients are moistened.
  6. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round.
  7. Use a sharp knife to cut dough into 8 wedges. 
  8. Place wedges 2 inches apart on parchment paper.  
    • Note: the original recipe said to bake these scones on a lightly greased cookie sheet.  I  recommend using parchment paper.  
  9. Brush or pat tops of wedges with remaining milk, just until moistened.    
  10. Bake at 450° for 13 to 15 minutes or until golden.
    • Note: the original recipe also listed an option for Bite-Size Scones, but I haven't tried it yet.  They said: Pat dough into 2 (4-inch) rounds. Cut rounds into 8 wedges. Bake as directed for 12 to 13 minutes.


Mustard Butter:
Stir together 1/2 stick of butter and 1/2+ Tbsp. brown mustard.  Store refrigerated.

Sunday, November 2, 2014

Cinnamon-Spiced Apple Bread



A few weeks ago someone from my division at work brought in a tremendously large bag of apples.  I have literally never seen that many apples in any place that wasn't a store or an orchard.  Apparently the person who brought them in also has a seasonal, part-time job at an orchard, and so getting ginormous bags of apples is a perk.  (Yum...that's an awesome job perk!)

People wandered by and marveled at the huge bag, usually taking a few with them when they left.  When I walked by I took 2 for eating, myself.  But by the end of the day there was still a ton of apples left.  I decided that I would take a bunch and bring back something baked and apple-filled to share.

While searching for a new recipe to try, I realized something: Unless you are talking about a pie (which I didn't want to make), most recipes with apples in them don't really use all that many apples.  Since I had what I will call "a whole lot" of apples at this point, I needed something brimming with appley-goodness.

I found this recipe, made a few changes, and it turned out amazing!  Moist, delicious, and the spices really ring through.  This bread pretty much tastes like a good fall bread should.

Also, the first time I made it, it was pretty wildly popular with everyone who had some.  The second time I made it was for the Recipe Challenge: Apple adventure at work, and I won the golden spatula trophy!  It now lives on my shelf for all to admire...until the next challenge (which may or may not be pumpkin).

Here's the how-to:

Ingredients:

  • 2 2/3 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 semi-mounded tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp Penzey's baking spice (optional)
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 2 tsp vanilla
  • 4+ cups chopped apples, peeled and coarsely chopped
  • 1 1/4 cup raisins
  • Cinnamon Sugar that is a bit heavy on the cinnamon (about 6 to 8 parts sugar to 1 part cinnamon), for sprinkling on top of the bread.  
    • Ingredient Notes: The original recipe called for 4 cups apples, 1 cup raisins, and 1 cup pecans.  I didn't have pecans, plus the fact that both raisins and nuts are divisive things in baked goods.  So, I decided to make it easy on myself and just use more apples and raisins and no nuts.  Undoubtedly this made the bread heavier and more moist, but it turned out so well that I think I'll just stick with my version.  I used my 2 cup pyrex measuring cup for the apples and filled the entire thing past the line to the top of the cup twice.  So I probably used more like 4 1/2 to 5 cups apples.  Also, I just threw some extra raisins in.  Also, the original called for only 2 tsp sugar mixed with 1/4 tsp cinnamon to sprinkle on top of both loaves.  Definitely use more!    


Directions:

  1. Preheat oven to 325°.
  2. Grease 2 9x5 loaf pans.
  3. Line bottoms only of greased loaf pans with waxed paper and then grease the waxed paper
  4. In one bowl, combine flour, baking soda, salt, and spices. 
  5. In a *large* mixing bowl, whisk together sugar and oil.  
  6. Whisk in eggs and vanilla until smooth, then stir in apples and raisins.  
  7. Add the dry ingredients and mix until well blended. 
  8. Pour batter into pans, smoothing the top with a spatula or spoon. 
  9. Bake for 20 minutes. 
  10. Pull out rack and sprinkle loaves with the cinnamon sugar mixture. 
  11. Continue baking for 30 to 40 minutes, or until a cake tester comes out clean.
  12. Cool in pan for at least 10 minutes.
    • Note: this bread is delicious warm, but *will not slice nicely when warm,* especially if you add more fruit like I did and the chunks are truly coarsely chopped.  

Cinnamon-Chip Scones



Fall is my favorite season and with Halloween, cool days, crisp leaves, and my birthday in it, October is pretty much my favorite month.  It is always so busy for me and this year has been no exception.  I have been doing tons of baking, projects, and socializing, but have fallen way behind on my recording of stuff.  So now that it is November--and before the craziness of the winter holidays hits--I'm going to try to catch up some.

Part one of catching up is a recipe for some amazing scones.  I wanted to make scones for breakfast at work a while ago and stumbled across a link from Southern Living for Best Ever Scones.  What I really liked was that a basic recipe could be changed dramatically to get different results and that sweet and savory were both possibilities.  Of course, none of the options were exactly what I wanted, so I changed mine kind of a lot. Here's my version of the sweet: Cinnamon-chip scones with Brown-sugar-cinnamon butter

Scone Ingredients:

  • 2 cups all-purpose flour 
  • 1/3 cup sugar (plus a smidge more to sprinkle on top of scones)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt 
  • 1 1/2 tsp cinnamon (or however much you like, I just kinda eyeballed it, to be honest)
  • 1/2 cup cold butter, cut into 1/2-inch cubes  (unsalted)
  • 1/2 tsp vanilla (optional)
  • 1 cup 2% milk, divided (the original recipe called for heavy/whipping cream, but 2% worked great and I felt better about it)  
  • 1/2 cup cinnamon chips


Scone Directions:

  1. Preheat oven to 450°. 
  2. Stir together flour, sugar, baking powder, salt, and cinnamon in a large bowl. 
  3. Cut butter into flour mixture with a pastry blender/a fork until crumbly and mixture resembles small peas. 
  4. Freeze 5 minutes. 
  5. Add 3/4 cup plus 2 Tbsp. milk, vanilla, and cinnamon chips, stirring just until dry ingredients are moistened.
  6. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round.
  7. Use a sharp knife to cut dough into 8 wedges. 
  8. Place wedges 2 inches apart on parchment paper.  
    • Note: the original recipe said to bake these scones on a lightly greased cookie sheet.  I made the recipe once with parchment and the scones baked perfectly.  Then I made them again on a greased cookie sheet and the bottoms were overdone to the point of being nearly burned.  It could have been the unfamiliar oven the second time, but I blame the lack of parchment.   
  9. Brush or pat tops of wedges with remaining milk, just until moistened.  
  10. Sprinkle a bit of sugar on top, if you like the look/flavor.  
  11. Bake at 450° for 13 to 15 minutes or until golden.
    • Note: the original recipe also listed an option for Bite-Size Scones, but I haven't tried it yet.  They said: Pat dough into 2 (4-inch) rounds. Cut rounds into 8 wedges. Bake as directed for 12 to 13 minutes.


Brown-Sugar Cinnamon Butter:
I totally forgot to bookmark where I saw the suggestion/recipe for the fancy butter.  But here is basically what I did.  Oh, and every recipe I see only for something similar calls for a whole stick of butter.  That is way too much for just a batch of scones, so I made half a stick's worth!

Soften 1/2 stick of butter.  Thoroughly mix in 2 packed Tbsp brown sugar and 2 to 3 tsp cinnamon.  Refrigerate.