Friday, October 29, 2010

Savory Baked Pecans!

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Savory Baked Pecans!
Originally uploaded by Lara604
My lovely friends Dawn and Dana brought these over and now I can't stop eating them!  If you like things a bit more on the spicy side, put in a bit more hot sauce, or maybe cayenne. These have a great buttery texture, but if you like nuts a bit more dry, put a wee less butter. ENJOY!

4 C pecans
4 TBS butter
2 tsp hot sauce
1/2 tsp + 1/8 tsp salt
4 cloves garlic minced

Preheat oven to 250º
Melt butter.
Sauté garlic for one minute.
Add hot sauce and salt.
Mix with nuts and spread out on to a cookie sheet in a single layer.
Bake until toasted; about 45-60 minutes (depending on your oven and type of
cookie sheet). Keep an eye on them so they don't burn. Start checking at 30

Iced Pumpkin Cookies

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Iced Pumpkin Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Pinch of Cardamom
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

I found this recipe on All Recipes, and I found reading the comments were very helpful. No need to seal in an airtight container, these cookies have a cake-like consistency and are super moist!  I think putting them in Tupperware made them shiny, hah!

Tuesday, October 26, 2010

Eyeball Cupcakes!

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Eyeball Cupcakes

I made these last year for a Halloween party, they were so much fun to decorate!  I'm pretty sure I got the idea from someone else on Flickr too.  Anyway, I'm not going to post a recipe for the actual cupcake because really you can use whatever recipe you want!  I used those apple gummy rings for the eyes, chocolate M&Ms for the pupil, white frosting, and of course just that store bought red writing gel.  I know a lot of people don't want to use it because of the red dye, but I figure since I never use it, this once won't hurt.


Wednesday, October 13, 2010

Pumpkin Cheesecake!

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pumpkin diving?

Spiced Pumpkin Cheesecake Recipe *
(modified from an ad in Food & Wine magazine)
One of the time saving points of this recipe is that you don't have to make a water bath! Easy peasy!

Makes 16 servings


38 small sized Ginger Snaps, finely crushed)
1/4 cup finely chopped pecans
1/4 cup butter, melted
4 packages (8 oz each) Cream Cheese, SOFTENED
1 cup sugar
1 can (15 oz) plain pumpkin
3/8 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp vanilla
4 eggs

HEAT oven to 325ºF.
Mix crumbs, nuts and butter (I used a food processor).  Press onto bottom and 1 inch up the side of a 9 inch springform pan.  BEAT cream cheese and sugar with a mixer in a very big bowl until blended.  Add pumpkin, spices and vanilla.  Mix well.  Add eggs, one at a time, mixing after each just until blended.  Pour into crust.  BAKE 1 hour and 20 minutes to 1 hour and 30 minutes, or until center is almost set.  Loosen cake from rim of pan.  Cool before removing rim.  Resist the urge to eat it right away, and refrigerate 4 hours.  Serve with whipped cream and a dusting of nutmeg!

*picture reflects the light and creamy texture of the cake, flying in the air without a care in the world!

Sunday, October 10, 2010

Thai Turkey Sliders!

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I really meant to post this a month ago, but better late than never!

Thai Turkey sliders I made!

Thai Turkey sliders!  I made this recipe from Food & Wine Magazine.  By far, one of the most flavor packed recipes I've tried for burgers before.  Such unique flavors going on, all melded perfectly together.

1 small shallot, quartered
2 tablespoons chopped cilantro
Two 1/4-inch-thick slices of peeled fresh ginger
1 jalapeño, stemmed and seeded
1 1/2 tablespoons Asian fish sauce
1 1/4 pounds ground turkey
Vegetable oil, for brushing
1/4 cup mayonnaise
1 teaspoon Sriracha or other Asian hot sauce
4 brioche or kaiser rolls, split and toasted
Bread-and-butter pickles, lettuce, mint leaves and chopped peanuts, for serving


- In a mini food processor, pulse the shallot, cilantro, ginger and jalapeño with the fish sauce until chopped. 
- Transfer the mixture to a bowl and knead in the turkey. Using slightly moistened hands, form the meat into four 4-inch patties, about 3/4 inch thick.  Then slice those in half, and make little patties out of them.
- Light a grill or preheat a grill pan. Brush the burgers with oil and grill over moderately high heat, about 2.5 minutes on each side. DO NOT PRESS THE BURGERS WITH YOUR SPATULA!  All the yummy juice will run out, which is how you get dry burgers.  Do you want dry burgers?  I sure don't.
- In a small bowl, combine the mayonnaise with the Sriracha. Spread the mixture on the rolls. Top with the burgers, pickles, lettuce, mint and peanuts, close and serve.

Wednesday, October 6, 2010

Little Kiwi Season!

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It's that time of year again, for those cute little Baby Kiwis to pop their tiny heads up in the produce aisle!  About the size of grapes, they have a smooth texture on the outside, not fuzzy like it's larger counterparts, so you don't have to bother taking off the skins. Just pop them into your mouth and enjoy the burst of kiwi flavor in "wee" form!  The seeds are also less apparent which is nice if you're someone that doesn't usually like that texture.  Sometimes I go to the trouble of nipping off the ends with my fingers, but you don't have to.  I bought them at PCC from the Organically Grown Company  in Oregon where you can get them only for a few months usually in September and October.  If they're not ripe, just wait a few days but not too long!  I discovered that they can go bad pretty quickly if not eaten.  But then again, if I get a little half pint I'm usually finished by the second day.  They are THAT good.

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