Recipes

[momtochloe]

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@tiny 2 wrote:

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@momtochloe wrote:

Good morning Kitchenette friends and very Happy Birthday greetings to our friend @tiny 2  . . .  hope you are doing well and feeling good my friend and that your birthday is as wonderful as you are . . . 

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@momtochloe,

Thank you so much, It has been a great day. I miss seeing you on here. I hope you are well.

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@tiny 2  my friend what a lovely surprise!  I am doing well my friend and I certainly hope the same for you you sweet, sweet lady!  

[ChiliPepper]

[ChiliPepper]

 

NATIONAL PUMPKIN SPICE DAY  

What do cinnamon, ginger, cloves, allspice, nutmeg, and October 1 have in common? They are all part of National Pumpkin Spice Day.

We divide the world into factions. Left vs. right. Solar vs. gas. Privacy vs. freedom of information. But if you really want to turn a conversation on its head, divide the room into pumpkin spice vs. anti-pumpkin spice.

Right about the time school starts (and some of them start in early August), pumpkin spice lovers begin waxing poetically about fall and their favorite flavor. It's not all on the shoulders of the pumpkin spice lover, though. Coffee shops, bakeries, and stores on every corner begin selling their pumpkin spice merchandise.

Pumpkin spice ushers in the savory-sweet season of autumn like no other spice combination does. It conjures up images of fall foliage littering paths on a cool morning.

But pumpkin spice isn't just a flavor - it's a personal style. The burnt umber, harvest gold, and cinnamon toast sprinkles home décor, apparel, and even decorates parties and weddings.

When you boil it down, though, pumpkin spice comprises wholesome ingredients that remind us of a warm hearth and the bounty of the harvest. What could be better than that?

[ChiliPepper]

Pumpkin Pie Crumble Bars

Fall in love with these pumpkin pie crumble bars that are easy to make, and taste like mini squares of pumpkin pie! Filled with fall flavor, and delicious! 

Prep Time: 15 minutes 

Cook Time: 28 minutes

Servings: 9 bars

 

Ingredients:

 

• For the crust and topping:
•  
• 1/2 cup light brown sugar can sub coconut sugar
• 1-1/2 cup whole wheat pastry flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter room - temperate/slightly melted
•  
• For the filling:
•  
• 1 1/4 cup pumpkin puree
• 1/2 cup honey
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 2 Tablespoons oats chopped walnuts, pecan pieces or pumpkin seeds (optional)

 

Instructions:

 

• Preheat the oven to 375 degrees F and grease an 8" pan with cooking spray. Press a sheet of parchment paper into the pan so that it sticks nicely to the bottom with edges hanging over.
• In a medium sized bowl whisk together the brown sugar, whole wheat pastry flour, pumpkin pie spice, cinnamon, nutmeg, baking soda, baking powder, and salt. Add in the melted butter and use a wooden spoon or your hands to mix the butter into the dough so that a crumbly dough begin to form.
• Reserve roughly about a half cup of dough for the topping. Press the remaining dough into the baking pan to form a crust. Make sure the whole bottom of the pan is covered as evenly as possible. Set aside.
• In the bowl of a stand mixer or using a hand mixer, mix together the pumpkin puree, honey, egg, vanilla extract and pumpkin pie spice until smooth and combined. Pour over the crust and use a spatula to spread evenly.
• Mix walnuts, pumpkin seeds, pecans, or oats into the remaining dough and sprinkle chunks on top of the pumpkin filling. It's ok if some chunks are bigger and some are smaller. Cover most of the top. 
• Bake for approximately 28 minutes, remove from oven and let cool. Cut into bars and enjoy!

Notes:

Store these bars covered in the fridge for maximum freshness and awesome taste!

[ChiliPepper]

So fun..............

Spooky Spiderweb Deviled Eggs

Deviled eggs with a Halloween twist? Yes, please! These spiderweb deviled eggs are the perfect addition to your spooky season spread. Take a break from the sweets, get the kids in the kitchen, and make this festive recipe that is sure to satisfy your spidey senses.

Ingredients:

12 hard boiled eggs - unpeeled
6 drops blue food color
6 Tablespoons Duke's Mayonnaise
3 drops green food color
2 teaspoons yellow mustard
2 teaspoons white vinegar
Salt to taste
Black sesame seeds (optional)

Directions:

Mix water and blue food color in a large bowl. Crack the shells of the hard boiled eggs gently with a spoon. Do not remove the shell.

Put the cracked eggs in the water and food coloring mixture and refrigerate for at least 2 hours.

Remove eggs from the refrigerator, peel carefully, and cut eggs in half lengthwise.

Scoop out the egg yolks and transfer to a bowl. Set the whites aside.

Mash the yolks with the mayonnaise, green food coloring, mustard, and vinegar and pipe the yolk mixture into the egg whites.

Garnish with black sesame seeds.

[ChiliPepper]

[ChiliPepper]

[ChiliPepper]

 

NATIONAL FLUFFERNUTTER DAY

Some food holidays are stickier than others. And National Fluffernutter Day on October 8th is a stick-to-your-ribs-chin-fingers-nose kind of day! Celebrate zealously on this yummy and extraordinary food holiday...then take a bath.  

 

Where did the term "Fluffernutter" come from? Well, the advertising agency for Durkee-Mower created it in 1960 in an attempt to effectively market the peanut butter and marshmallow sandwich.

In 1917, Archibald Query of Somerville, Massachusetts invented a sweet marshmallow-like spread called Marshmallow Creme.

Before that, in 1913 during World War I, Emma and Amory Curtis of Melrose, Massachusetts invented Snowflake Marshmallow Creme. And then they published a recipe for a peanut butter and marshmallow creme sandwich, the earliest known example of a Fluffernutter.

Query sold his recipe for Marshmallow Creme to Durkee-Mower, Inc. in 1920, who renamed it Marshmallow Fluff. Over 100 years later they continue to sell it under that name today.

Beyond the history of Fluffernutter, the culinary side of this remarkable combination of sweet and nutty interests us, too. By layering all the creamy goodness of marshmallow creme and peanut butter between toasted bread, some kitchen experts take perfection to the limits.

How about when pigs fly? Yes, bacon does compliment a fluffernutter. While the combination seems like a bit of a circus, it also leads us to another ingredient. Fluffernutter and bananas! Elvis would cry tears of joy. Lastly, replace the white toast for a pretzel bun and some heads might turn.

Do you like original fluffernutters or something with a twist? Celebrate by trying some fun combinations with Fluffernutter. Doesn't it sound good on waffles or pancakes? How about mixing it with chocolate for the ultimate sweet dip? Or, maybe adding it to baked goods as a filling might sweeten the experiment. Fluffernutter-filled donuts, anyone?

[ChiliPepper]

Fluffernutter Cookies

Fluffernutter Cookies (peanut butter + fluff cookies) are soft and chewy peanut butter cookies filled with marshmallow fluff for a sweet and ooey gooey treat!

Prep Time: 15 minutes 

Cook Time: 12 minutes 

Total Time: 27 minutes 

Servings: 16 cookies

Ingredients:

• ½ cup creamy peanut butter
• ½ cup (1 stick) unsalted butter, room temperature
• 1 cup light brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon cornstarch
• ½ teaspoon kosher salt
• 1 cup marshmallow fluff, or marshmallow creme

Instructions:

• Preheat the oven to 350°F and line two large baking sheets with parchment paper.
• In a large bowl, add peanut butter, butter, and brown sugar. Using a hand mixer, combine the mixture until smooth and creamy, about 2-3 minutes.
• Scrape down the sides of the bowl. Add egg and vanilla and mix until combined (about 30 seconds).
• Add in flour, cornstarch, and salt.
• With the mixer on low, incorporate the ingredients until just combined (30 seconds-1 minute).
• Using a 2-tablespoon cookie scoop, drop dough onto the lined baking sheets. Using your hand, flatten each dough ball into a flat disk shape about 3-inches across.
• Using two spoons (this will keep your hands from getting sticky), add about 1 tablespoon of marshmallow fluff to the center of each disk of dough. (You can also add the fluff to a piping bag and pipe dollops onto each dough disk.)
• Bring the dough up around the marshmallow fluff, completely covering the fluff and forming a ball. Place on the lined baking sheets.
• Bake the cookies for 10-12 minutes, or until the edges are brown. Watch the cookies carefully so that the marshmallow does not burn.
• Let the cookies rest for 10-15 minutes before serving.

Nutrition:

Calories: 228 kcal

[RespectLife]

@ChiliPepper 

I can't quite put my finger on it,  but Velveeta does have a certain 'taste' !

This dip would be great for tailgating.

Thanks!