Pumpkin Gooey Blondies

 

 

Pumpkin Gooey Blondies

Ingredients:

2½ cups all-purpose flour
2½ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, melted and cooled to room temperature
1 cup dark brown sugar
½ cup granulated sugar
1 egg
1 tablespoon vanilla extract
1 (15-ounce) can pure pumpkin puree (about 2 cups)
1 cup butterscotch chips
1 cup white chocolate chips
1 cup pecans, coarsely chopped

Directions:

1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan and line with parchment paper, with enough to hang over the sides; set aside.
2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking soda and salt; set aside.
3. In a large bowl, whisk together the melted butter and both sugars until completely smooth and no lumps remain. Add the egg and vanilla and whisk to incorporate, making sure the egg has been completely mixed in. Add the pumpkin and again whisk to fully incorporate. Add the flour mixture to the batter and, using a rubber spatula, fold the mixtur until combined and no pockets of flour remain. Fold in the butterscotch chips, white chocolate chips and pecans. Pour the batter into the prepared pan and smooth into an even layer.
4. Bake until a thin knife inserted into the center comes out clean, 35 to 40 minutes. Set the pan on a wire rack to cool completely, then use the parchment handles to lift the bars out of the pan and cut into squares. Store in an airtight container at room temperature for up to 5 days.

Source- Brown eyed baker

Chocolate Fudge Peanut Butter Cake

 

 

 

 

 

Chocolate Fudge Peanut Butter Cake

Yield: makes 1 bundt cake
Prep Time: 25 minutes
Cook Time: 45-50 minutes
Total Time: about 3 hours (includes cooling time)

Ingredients:

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
1/2 cup sour cream
1 cup unsalted butter, softened to room temp
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup milk chocolate chips
chocolate sprinkles for topping
chocolate ganache
5 ounces chopped milk chocolate
1/3 cup heavy cream
1/4 teaspoon vanilla extract
peanut butter frosting
1 cup creamy peanut butter
1 tablespoon coconut oil
1 tablespoon powdered sugar

Directions:

Preheat oven to 325 degrees F.
In a large bowl, whisk together flour, cocoa, baking soda and salt. In a smaller bowl, whisk together milk and sour cream.
Beat butter in the bowl of your electric mixer (fitted with the paddle attachment) until creamy, then add in sugar and beat on medium-high until fluffy, about 3-4 minutes, scraping down the sides if needed. Add in vanilla extract and beat until combined, then add in eggs one at a time, beating after each addition. Continue to scrape down sides if needed. Once combined, add in half of the flour mixer, beating on low until just combined, then add in the milk and sour cream, beating again. Finish but adding the rest of the dry ingredients, just beating until combined or even stirring with a spoon. Remove paddle attachment and fold in chocolate chips with a spatula. Pour in the greased bundt pan and bake for 45-50 minutes, or until cake is set. Do not overbake - cake will be dry! Let cool for about 30 minutes in the pan, then gently invert and let cake cool completely before covering in ganache.
chocolate ganache
Place chocolate in a large bowl. Heat cream in a small saucepan over low heat until it's warm and bubbles appear on the edges. Once warm, pour over the chocolate and whisk constantly until smooth - about 2-3 minutes. Whisk in vanilla extract. Let ganache sit for 20-25 minutes until it thickens and "sets up" a bit. Once cake has cooled, pour overtop. Place in the fridge to firm up quickly while you make the peanut butter frosting.
peanut butter frosting
Melt peanut butter until creamy (I microwave for 30 seconds, stir well, then microwave again in 15 second increments until melting), then stir in coconut oil. Whisk in powdered sugar until smooth (about 1-2 minutes), then let sit for 15-20 minutes until it cools and sets enough to be pourable but not super runny. Pour over chocolate ganache and cover in sprinkles! Note: you cannot taste coconut whatsoever.

[cake recipe from martha stewart]
Source- How Sweet It Is

Apple Crisp with Pecan Topping

Apple Crisp with Pecan Topping
From Annie Mahle’s “Sugar & Salt, Book One”
Makes 15 servings

Filling:

• 3 pounds tart apples
• 1 tablespoon plus 1 teaspoon lemon juice
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves

Topping:

• 1 cup (2 sticks) unsalted butter
• 2 1/4 cup all-purpose flour
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 1 cup chopped pecans

• Vanilla ice cream or Maine Maple Gelato, for serving

1. Preheat oven to 400 degrees F.
2. Peel, core, and slice the apples into 1/4-inch wedges, and toss them with the lemon juice.
3. In a small bowl, combine the sugar and spices, and sprinkle over the apples.
4. Spread the apples evenly in an ungreased 9-by-13-inch pan.
5. In a separate bowl, cut the butter into the flour until the mixture is coarsely blended. Mix in the sugar, salt, and pecans. (The mixture should be crumbly.)
6. Place the topping on top of the apple mixture, and bake for 45 minutes or until the top is browned and the liquid in the apples is dark. Serve warm with ice cream.

Crispy Quinoa Sliders

Crispy Quinoa Sliders

2 cups quinoa, cooked in chicken or vegetable stock
1 cup cooked white beans
1/2 cup carrots, diced
1/2 small onion, finely diced
2 garlic cloves, minced
2 eggs
1/2 cup freshly grated Parmesan cheese
1/4 cup panko bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tbsp. olive oil
12 whole wheat slider buns or dinner rolls
2 avocados, mashed
1/2-1 tsp. chipotle powder

Cook quinoa in chicken or vegetable stock, according to package directions.

Mash avocado and add chipotle powder according to your likeness.  Set aside. 

Drizzle about 1 tablespoon of olive oil in a skillet and saute onions and carrots over medium high heat until soft and onions are translucent.  Add garlic the last 30 seconds of  cooking.  Mash beans and add them to the onion mixture.  Place mixture into a large bowl, along with the cooked quinoa and allow to cool slightly.

Once mixture is cool, add eggs, cheese, bread crumbs, salt and pepper and olive oil. Either using hands or a wooden spoon, stir together until all ingredients are well-incorporated.

 

Heat a large skillet over medium-high heat and add a couple drizzles of olive oil. Once good and hot, make the patties.  I found it easiest to use a large scoop, like a muffin scoop, to make the patties and just just scoop it out right into the pan, flattening it out a little bit with the tips of your fingers.  Add 5-6 quinoa patties, or however many fit in your pan, and cook until DEEPLY golden brown and crispy, about 5 minutes. If you cook it any less, patties will be too tender and will begin to crumble. Gently flip and cook 5 minutes more. Remove and continue with remaining olive oil and patties.

Serve warm on slider or dinner rolls topped with mashed avocado.

 

Source- Sweet Luvin in the Kitchen

Banana Bread French Toast with Peanut Butter Maple Syrup

Banana Bread French Toast with Peanut Butter Maple Syrup

for the bread:{adapted from King Arthur Flour Baker's Companion}

 2 & 2/3 cup unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
2 eggs
1 cup sugar
1/3 cup vegetable oil
1 cup mashed, ripe bananas
2 teaspoons vanilla bean paste (or vanilla extract)
3/4 cup plain Greek yogurt
1/4 cup milk

for the syrup:
1/2 cup maple syrup
1/4 cup smooth peanut butter

for the brown sugar whipped cream:
1 cup heavy cream
3 TBSP light brown sugar

for the French toast:
3 eggs
3/4 cup milk
1 TBSP sugar
1/2 teaspoon vanilla
dash kosher salt
butter for the griddle

make the bread: Grease a flour a 9 x 5" loaf pan.  Set aside.  Preheat oven to 350.

Whisk together the flour, baking soda, baking powder, salt and nutmeg.  Set aside.

In a large bowl, beat the eggs, sugar, and oil until well combined.  Add in the bananas and vanilla bean paste and mix.  Add in the flour mixture on low speed, just until combined.  Stir in the yogurt and milk.

Pour the batter into the prepared pan.  Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.  If the bread is browning too quickly, tent with foil.

Let cool in the pan for 10 minutes, then remove from pan and place on a wire rack to cool completely.

make the syrup:Whisk the maple syrup and peanut butter together in a small saucepan.  Keep over low heat, whisking occasionally.

make the whipped cream:Add the brown sugar to the bowl, breaking it up with your fingers.  Add the cream. With the whisk attachment, whip the cream with the sugar until peaks form.  Set aside.

make the French toast mixture: for the bread:
{adapted from King Arthur Flour Baker's Companion}

 2 & 2/3 cup unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
2 eggs
1 cup sugar
1/3 cup vegetable oil
1 cup mashed, ripe bananas
2 teaspoons vanilla bean paste (or vanilla extract)
3/4 cup plain Greek yogurt
1/4 cup milk

for the syrup:

1/2 cup maple syrup
1/4 cup smooth peanut butter

for the brown sugar whipped cream:

1 cup heavy cream
3 TBSP light brown sugar

for the French toast:

3 eggs
3/4 cup milk
1 TBSP sugar
1/2 teaspoon vanilla
dash kosher salt
butter for the griddle

make the bread:
Grease a flour a 9 x 5" loaf pan.  Set aside.  Preheat oven to 350.

Whisk together the flour, baking soda, baking powder, salt and nutmeg.  Set aside.

In a large bowl, beat the eggs, sugar, and oil until well combined.  Add in the bananas and vanilla bean paste and mix.  Add in the flour mixture on low speed, just until combined.  Stir in the yogurt and milk.

Pour the batter into the prepared pan.  Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.  If the bread is browning too quickly, tent with foil.

Let cool in the pan for 10 minutes, then remove from pan and place on a wire rack to cool completely.

make the syrup:
Whisk the maple syrup and peanut butter together in a small saucepan.  Keep over low heat, whisking occasionally.

make the whipped cream:
Add the brown sugar to the bowl, breaking it up with your fingers.  Add the cream. With the whisk attachment, whip the cream with the sugar until peaks form.  Set aside.

make the French toast mixture: 
Coat bread and brown in hot pan

Garnish with syrup, bananas and whipped cream

Skillet Lasagna

 

 

 

 

 

Skillet Lasagna

Adapted from America’s Test Kitchen Pasta Revolution, via Pink Parsley
3 (14.5 oz.) cans whole, peeled tomatoes
1 Tbsp. olive oil
1 medium onion, diced
3 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
3/4 tsp.  Italian seasoning
1/2 lb. ground sirloin
1/2 lb. Italian sausage, removed from casings (I used turkey)
10 lasagna noodles, broken in 2″ pieces
3/4 cup shredded mozzarella cheese, divided (I used part skim)
1/2 cup grated Parmesan or Romano cheese
3/4 cup ricotta (I used part skim)
3 Tbsp. freshly chopped basil

Pulse the tomatoes in a food processor until no large pieces remain, about 12 pulses.

Heat the oil in a 12″ nonstick skillet over medium heat (I used cast iron).  Add the onion and about 1/2 tsp. kosher salt and cook, stirring often, until softened, 5-7 minutes.  Stir in the garlic, pepper flakes, and Italian seasoning and cook until fragrant, about 30 seconds.

Add the ground beef and Italian sausage to the skillet.  Cook, stirring often and breaking up the meat, about 3-5 minutes, or until no longer pink.

Scatter the pasta in the skillet, then pour the tomatoes over the top (I also added about 3-4 Tbsp. water because I used a box of 11 whole wheat noodles).  Stir, increase the heat to medium-high, and cover.  Cook at a vigorous simmer, stirring often, until the pasta is tender, about 20 minutes (if you don’t stir, the pasta will clump together and stick to the bottom and sides of the skillet).

Meanwhile, preheat the broiler.

Remove the skillet from heat, and stir in half the mozzarella, half the Parmesan,  and 1/4 cup of the ricotta.  Dot the remaining ricotta over the noodles in tablespoons, then sprinkle with the remaining mozzarella and Parmesan   Transfer to the oven and broil until the cheese melts and is starting to brown.  Remove from oven, sprinkle with basil, and serve.

Beef and Black Bean Baked Burritos with Sour Cream-Poblano Sauce

 

 

 

 

 

 

Beef and Black Bean Baked Burritos with Sour Cream-Poblano Sauce

Baked Burritos
1 Tbsp. canola oil
1 large onion, diced
1 lb. ground beef or sirloin
3 cloves garlic, minced
1 Tbsp. tomato paste
1 can black beans, drained and rinsed
1/4 cup water or beef broth
1/2 tsp. cumin
1/2 tsp. oregano
1.25 tsp. chili powder
1/8 tsp. cayenne
1 tsp. brown sugar
1 cup shredded Monterey Jack, cheddar, or cheese of your preference
4-10 whole wheat tortillas, depending on size (4 for burrito-sized, more for soft taco or fajita sized)
Spray cooking oil
Sour Cream-Poblano Sauce
2 poblano peppers
2 Tbsp. butter
1 serano or jalapeno pepper (optional)
2 Tbsp. flour
2/3 cup chicken broth (preferably room temperature)
1/2 cup sour cream (light is fine)

Preheat the oven to 400ºF and spray a rimmed baking sheet with cooking oil.
To make the burritos: Heat a large skillet over medium heat, and then add the oil. Once hot, add the onions and cook for 3-5 minutes until they begin to soften. Place the ground beef in the pan and cook, stirring occasionally, until well browned.  (At this point, drain any excess fat if necessary/desired).
Stir in the garlic and tomato paste and cook for 30-60 seconds before adding in the beans. Add the water or broth, cumin, oregano, chili powder, cayenne, brown sugar and salt to taste (about 1 tsp.). Reduce heat and simmer until most of the liquid has been absorbed.
Place 2-4 Tbsp. of cheese at the end of each tortilla (depending on size) and then spoon some of the beef and bean mixture over the top. Fold the left and right sides of the tortilla in, and then roll the tortilla up, from the end closest to you, to the top. Place seam-side down on a baking sheet, and spray with cooking oil.
Bake for about 20 minutes, until tortillas are golden brown and crispy.
Meanwhile, make the sauce.
Place the poblano directly over a gas burner. Using tongs, turn occasionally until skin is blackened on all sides. Place in a bowl and top with plastic wrap or a clean towel, until cook enough to handle.
Peel the poblano (I find that using a paper towel and just sliding it down the poblano is the easiest way to do this), remove the stem and seeds, and dice it.
Heat a sauce pan over medium heat, and add the butter. Saute the jalapeno for about a minute (if using), and then stir in the flour, cooking for an additional minute. Slowly add the chicken broth and then the diced poblano; continue to simmer, whisking frequently, until thickened.
Add the sour cream and warm through. Season to taste with salt and pepper.
Serve the sauce over the baked burritos.

Source- Ella says Opa

Pumpkin Cookies with Caramel Frosting

Pumpkin Cookies with Caramel Frosting


Ingredients
1 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups all-purpose flour

Frosting
3 tablespoons butter
1/4 cup heavy cream
1 cup confectioners' sugar
1 teaspoon vanilla
1/2 cup packed brown sugar
Pinch of salt

Directions
Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well.  Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake for 10-12 minutes.
 
To make frosting: In a medium saucepan, combine butter, cream, and brown sugar over medium heat.  Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. Cool then stir in confectioner's sugar.  Spread frosting over cooled cookies.

   Source - Let's Dish

Pretzel Rolls

Source - Ezra Pound Cake

Pretzel Rolls

Slightly adapted from “Bon Appetit” (January 1994)
Makes 8 rolls

• 2 3/4 cups bread flour
• 1 envelope quick-rising yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 to 1 teaspoon celery seeds
• 1 cup plus 2 tablespoons hot water (125°F to 130°F)

• Cornmeal
• 8 cups water
• 1/4 cup baking soda
• 2 tablespoons sugar

• 1 egg white, beaten
• Coarse salt

1. To Make the Dough: Combine bread flour, yeast, salt, sugar and celery seeds in food processor, and blend. With machine running, slowly pour hot water through feed tube, adding enough water to form smooth elastic dough. Process 1 minute to knead.
2. Place the dough into an oiled bowl. Cover, and let dough rise in warm area until doubled in size, about 35 minutes.
3. To Shape the Rolls: Cover a baking sheet with parchment paper or a Silpat Non-Stick Baking Mat, and set aside. Punch dough down, and knead on lightly floured countertop until smooth.
4. Divide the dough into 8 pieces. Form each dough piece into ball. Place dough balls on prepared sheet, flattening each slightly. Using a serrated knife (or, even better, kitchen shears), cut an X in top center of each dough ball. Cover with towel, and let dough balls rise until almost doubled in volume, about 20 minutes.
5. Preheat oven to 375 degrees F.
6. Cover a second baking sheet with parchment and sprinkle it with cornmeal (or just cover it with a Silpain Perforated Baking Mat), and set aside.
7. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar (the water will foam up).
8. Add 4 rolls, and cook 30 seconds per side. Using a slotted spoon, transfer the rolls to the prepared sheet, arranging X side up. Repeat with remaining rolls.
9. Brush rolls with egg white glaze, and sprinkle generously with coarse salt.
10. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature.

Note: To rewarm the rolls, place them in a 375-degree oven for 10 minutes.

Pumpkin (and White Chocolate) Puppy Chow

Pumpkin (and White Chocolate) Puppy Chow
8 cups Chex cereal
10 ounces white chocolate, melted
1/2 cup canned pumpkin
1 cup powdered sugar
1 teaspoon cinnamon
Measure Chex into two separate gallon sized Ziploc bags, and set aside. Melt white chocolate, then stir in pumpkin. Pour half of the chocolate and pumpkin (about 3/4 cup) into each Ziploc bag. Add 1/2 cup powdered sugar and 1/2 teaspoon cinnamon to each and shake to coat. (I separated the mix into two bags to allow room for the cereal to coat evenly.) Transfer to a serving bowl and eat/serve.

Baking Serendipity

Slow Cooker Peanut Chicken

Delightfully borrowed from Slender Kitchen, Indigo's Sugar spectrum

Ingredients
1.5 lbs of chicken breast tenderloins
1 red pepper, diced
1 onion, chopped
1/2 cup chunky peanut butter
juice of 1 lime
1/2 cup chicken broth
1/4 cup  soy sauce
1/2 tbsp cumin
1/2 tbsp coriander
*Soba noodles (cooked)

DirectionsAdd the chicken, red peppers, and onions to the bottom of the slow cooker.
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, chicken broth, cumin, and coriander. Pour over the chicken.
Cook on high for 4 hours or until chicken is cooked through. Break into smaller pieces with a fork and serve over soba noodles.

Apple-Pecan Spice Cake with Cheesecake Filling

Apple-Pecan Spice Cake with Cheesecake Filling
Yield: 10 to 12 servings
Prep Time: 45 minutes | Bake Time: 1 hour 15 minutes
For the Cream Cheese Filling:
8 ounces cream cheese, at room temperature
¼ cup unsalted butter, at room temperature
½ cup granulated sugar
1 egg, at room temperature
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
For the Cake:
3 cups all-purpose flour
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
1 teaspoon baking soda
1 teaspoon salt
3 eggs
¾ cup canola or vegetable oil
¾ cup unsweetened applesauce
1 teaspoon vanilla extract
3 Gala apples, peeled, cored and finely chopped (about 3 cups)
1 cup pecans, toasted and finely chopped
For the Praline Frosting:
½ cup light brown sugar
¼ cup unsalted butter
3 tablespoons whole milk
1 teaspoon vanilla extract
1 cup powdered sugar
1. Preheat oven to 350 degrees F. (reduce temperature to 325 degrees F if your pan is dark/non-stick). Grease and flour a standard Bundt pan (12-cup capacity); set aside.
2. Make the Cream Cheese Filling: Beat the cream cheese, butter and sugar on medium speed until well combined and smooth. Add the egg, flour and vanilla and continue beating just until incorporated. Set aside.
3. Make the Apple-Pecan Cake: In a large bowl, whisk together the flour, both sugars, the cinnamon, nutmeg, allspice, baking soda and salt. In a separate medium bowl, whisk together the eggs, oil, applesauce and vanilla extract. Pour the egg mixture into the flour mixture and gently mix to combine using a whisk or rubber spatula.
4. Gently fold in the pecans and chopped apples until evenly distributed throughout the batter.
5. Spoon about 2/3 of the cake batter into the prepared pan. Top evenly with the cream cheese filling, leaving a 1-inch border around the edge of the pan. Use a thin paring knife to gently swirl the cream cheese filling with the cake batter just a few times – less is more. Spoon the remainder of the cake batter on top of the cream cheese filling and gently spread to the edges of the pan, covering the filling.
6. Bake for 60 to 75 minutes, or until a thin knife inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and cool for 15 minutes, then invert the cake onto the rack and allow to cool completely (at least 2 hours).
7. Make the Praline Frosting: Combine the brown sugar, butter and milk in a 2-quart saucepan over medium heat. Bring to a boil, whisking constantly. Boil for 1 minute, continuing to whisk constantly, then remove the pan from the heat and stir in the vanilla. Gradually whisk in the powdered sugar until it is completely incorporated and the frosting is smooth.
8. Slowly pour the frosting over the cooled cake and garnish with extra pecans. Give the frosting 5 minutes to set, then serve. Store leftovers in an airtight container or wrapped tightly with plastic wrap at room temperature or in the refrigerator.
(Recipe adapted from Southern Living; originally seen on Tracey’s Culinary Adventures)

Brown eyed Baker

Lobster Mac and Cheese

 

 

 

 

Lobster Mac and Cheese

 

Yield: 4-6 servings

Ingredients

8 oz. pasta shapes, such as cavatappi
4 tbsp. unsalted butter, divided
3 tbsp. all-purpose flour
2 cups milk
6 oz. fontina cheese, shredded*
4 oz. white cheddar cheese, shredded*
½ tsp. kosher salt
¼ tsp. ground black pepper
Dash grated nutmeg
12 oz. cooked lobster meat, cut into ½-inch chunks**
½ cup panko
Minced fresh chives, for garnish

Directions

• Preheat the oven to 400˚ F.  Lightly grease a 2-quart baking dish or individual gratin dishes.  Bring a pot of water to boil.  Cook the pasta until a few minutes shy of al dente according to the package directions.  Drain well in a colander.
• While the pasta is in the colander, return the pot to the medium heat.  Melt 3 tablespoons of the butter in the pan.  Whisk in the flour and cook, stirring constantly, until light golden brown, about 1-2 minutes.  Slowly whisk in the milk in small additions until completely added and no lumps of flour remain.  Stir in the salt, pepper, and nutmeg.  Continue to heat, stirring frequently, until the sauce bubbles and thickens, about 5 minutes.  Once bubbling, cook for 2 more minutes, stirring constantly, scraping the bottom of the pan to prevent burning.  Remove the pan from the heat.  Stir in the cheese and mix until completely melted. Return the pasta to the pot and mix to coat well with the cheese sauce.  Gently fold in the lobster meat.  Transfer to the prepared baking dish.
• In a small bowl, melt the remaining 1 tablespoon of butter in the microwave.  Stir in the panko and toss until the crumbs are evenly coated.  Sprinkle the crumb mixture over the pasta in the baking dish.  Bake uncovered for about 20-25 minutes or until the top is browned and the cheese is bubbling.  Serve warm topped with fresh minced chives, if desired.
• *For best results, always use freshly shredded cheese.  Pre-shredded cheese comes coated in things such as flour, cornstarch to prevent clumping and results in an unpleasant, gritty texture when melted.
  **Scared of cooking lobster?  I promise, it’s not hard!  I have a simple step-by-step on broiled lobster tails here.

Source - Annie's Eats

Butternut Squash Shells and Cheese Skillet

Butternut Squash Shells and Cheese Skillet

Source- How Sweet It Is

Yield: serves 4-6
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45-50 minutes

Ingredients:

3 cups uncooked whole wheat pasta shells
4 cups 1/2-inch cubed uncooked butternut squash
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
3/4 cup low-sodium chicken or vegetable stock
1 1/2 cups skim milk (or unsweetened almond or coconut)
6 ounces freshly grated fontina cheese
2 ounces freshly grated parmesan cheese
2 tablespoons unsalted brown butter
2 tablespoons fine breadcrumbs
fresh chopped herbs for garnish (sage, basil, cilantro, thyme)

Directions:

Preheat oven to 375 degrees F. Prepare water for pasta and once it comes to a boil, cook pasta according to directions, then drain.
While water is boiling, heat a large cast-iron (or oven-safe) skillet over medium-low heat. Add olive oil, then toss in squash with salt, pepper and nutmeg. Add stock and cover skillet, cooking for 15-20 minutes, stirring occasionally, until squash is soft and can easily be mashed. Remove cover and reduce heat to low. Mash squash with a potato masher or forks, smoothing it out with a spoon to remove all of the chunks. Add in milk, 4 ounces of fontina and all of the parmesan cheese, stirring until melted and smooth, about 5 minutes. If mixture still seems way too starchy, add in additional milk 1/4 cup at a time, stirring for a while. Stir in brown butter, again mixing for a minute or so until incorporated. Taste and season additionally if desired.
Fold shells into the sauce, taking a few minutes to fully toss the shells so they are all coated. Top with remaining fontina cheese (or as much as you see fit) and bake for 15 minutes. If a bubbly, golden topping is desired, broil for 1-2 minutes on high after cooking. Sprinkle with fresh herbs and serve!

To brown the butter: Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until small brown bits appear on the bottom of the pan – about 5-6 minutes. Watch closely and immediately remove the butter from the heat, whisking for an additional 30 seconds or so.

Pumpkin Toffee Cookies with Salted Caramel Glaze

 

 

 

 

 

Pumpkin Toffee Cookies with Salted Caramel Glaze

Ingredients:

3 cups all-purpose  flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground all-spice
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
1 1/2 cups Heath Toffee Bits or chopped Heath candy bars
For the Salted Caramel Glaze:
2 cups powdered sugar
1/2 cup salted caramel sauce (recipe here or you can use store bought)
2 tablespoons milk

Directions:

1. Preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, all-spice, and salt. Set aside.
3. In the bowl of a stand mixer, beat together the butter and sugar until creamy, about 3 minutes. Add in the pumpkin, egg, and vanilla extract. Beat until smooth. Slowly add in the dry ingredients and mix until just combined. Stir in the Heath Toffee Bits.
4. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet. Place cookies about 1 inch apart. Bake the cookies for 12-14 minutes or until lightly browned around the edges and set. Let the cookies cool on the baking sheet for two minutes. Transfer to wire racks to cool completely.
5. While the cookies are cooling, make the salted caramel glaze. In a medium bowl, combine powdered sugar, salted caramel sauce, and milk. Whisk until smooth. When the cookies are cool, drizzle salted caramel glaze over the tops.
N

Source- Two Peas and Their Pod