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Award-winning pumpkin recipes

By
Bailey Woodean
-
0
Pumpkin Recipes

Contest-Winning Pumpkin Cheesecake Dessert

Contest-Winning Pumpkin Cheesecake Dessert

Ingredients
  • 1-1/2 cups crushed gingersnaps (about 30 cookies)
  • 1/4 cup butter, melted
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 5 large eggs, room temperature, lightly beaten
  • Ground nutmeg
  • Maple syrup
  • Sweetened whipped cream, optional
Award-winning pumpkin recipes
Instructions
  1. In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13×9-in. baking dish; set aside.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon, and vanilla. Add eggs; beat at low speed just until combined. Pour over the crust; sprinkle it with nutmeg.
  3. Bake at 350° for 40-45 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the baking dish to loosen; cool 1 hour longer. Refrigerate overnight.
  4. Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers.

Purple-Ribbon Pumpkin Cake

Purple-Ribbon Pumpkin Cake

Ingredients
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups sugar
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

CREAM CHEESE FROSTING:

  • 2 packages (3 ounces each) cream cheese, softened
  • 2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Chopped pecans, optional
Award-winning pumpkin recipes
Instructions
  1. In a large bowl, beat the pumpkin, sugar, eggs, and oil until well blended. Combine the flour, baking soda, cinnamon, cloves, salt, ginger, and nutmeg; gradually beat into pumpkin mixture until blended.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
  3. In a small bowl, beat cream cheese until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cake; garnish with pecan if desired.

Contest-Winning Eggnog Pumpkin Pie

Contest-Winning Eggnog Pumpkin Pie

Ingredients
  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons shortening, cubed
  • 3 tablespoons cold butter, cubed
  • 3 to 4 tablespoons cold water

FILLING:

  • 2 large eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup eggnog
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

TOPPING:

  • 1/2 cup packed brown sugar
  • 2 tablespoons butter, softened
  • 1/2 cup chopped pecans
Award-winning pumpkin recipes
Instructions
  1. In a food processor, combine flour and salt; cover and pulse to blend. Add shortening and butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle.
  2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond the edge of plate; flute edges.
  3. In a large bowl, whisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, ginger, nutmeg, and cloves until blended. Pour into the crust.
  4. In a small bowl, beat brown sugar and butter until crumbly, about 2 minutes. Stir in pecans; sprinkle overfilling.
  5. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Pure Homemade Pumpkin Puree

Pure Homemade Pumpkin Puree

Ingredients
  • 1 medium – ripe pumpkin
Instructions
  1. Preheat the oven to 350 F. Wash and cut the pumpkin in half.
  2. Remove all the seeds. Clean the pumpkin inside from the fibers by scraping them off with a spoon.
  3. Cut the pumpkin into small pieces and place them onto a large 15 X 22 baking pan lined with parchment paper. Bake pumpkin in the oven for 1 hour and 15 minutes or until the knife inserts into it easily.
  4. Remove from the oven and let it cool completely on a baking pan.
  5. Separate the cooked pumpkin from the pumpkin skin with a spoon.
  6. Place it into a food processor. Blend the pumpkin pieces for 1 minute stopping the food processor every 20 seconds to push large pumpkin pieces to the bottom of the food processor. Then blend it for 2 more minutes or until all well blended.
  7. The puree is all ready for baking. You can store the puree in sterilized cans in the fridge for up to 4 weeks. Enjoy homemade puree!

Bring On The Pumpkin Spice

By
Bailey Woodean
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0
Bring on the pumpkin spice

What else could 2020 possibly do to us? Startup the pumpkin spice craze, that’s what!

It was announced this week that Kraft would be introducing their latest pumpkin spice product, pumpkin spice mac n cheese. Yes, you read that correctly. My first reaction was ”ew!” but, then I heard that it was only being sold in Canada and that made me feel better. But, really, Kraft? Pumpkin spiced macaroni and cheese? Ew!

Gluten-Free Pumpkin Spiced Donuts

Gluten Free Pumpkin Spiced Donuts

Ingredients

Dry Ingredients

  • 1.5 cups Gluten-Free All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Pumpkin Pie Spice
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon

Wet Ingredients

  • 1 tsp Vanilla Extract
  • 1/2 cup Coconut Sugar
  • 2 Eggs
  • 1/4 cup Vanilla Almond Milk Unsweetened
  • 1/2 cup Pumpkin Puree
  • 2 Tbsp Coconut Oil or butter/ghee

Cinnamon Sugar Topping

  • 1/2 cup Sugar or coconut sugar
  • 1 Tbsp Cinnamon
Bring On The Pumpkin Spice
Instructions
  1. Preheat the oven to 350′ and spray the donut pan with coconut or avocado oil spray
  2. In a large bowl, add in the flour, baking soda, salt, pumpkin pie spice, and cinnamon. Whisk to combine
  3. In a separate bowl, add in the eggs, almond milk, coconut sugar, vanilla extract, pumpkin puree, and melted coconut oil
  4. Whisk until fully combined and fold into the dry mixture with a rubber spatula
  5. Use piping bag* to fill donut pan with batter evenly
  6. Once all the cavities of the donut pan are filled, place the pan in the preheated oven and bake for 12-14 minutes (toothpick should come out clean)
  7. Let the donuts cool for 10 minutes before removing from the pan
  8. Make cinnamon-sugar mixture (if using)
  9. Once donuts are cooled, dunk them in the cinnamon-sugar mixture one at a time
  10. Donuts are the best if enjoyed that day, but they last up to 2-3 days in an airtight container on the counter

NOTES

You can use an actual piping bag for this or add all of your batter into a gallon-sized bag and cut the bottom corner to make your own piping bag (this is what I do)

Pecan pumpkin cheesecake

Pecan Pumpkin Cheesecake

Ingredients
  • 1 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 2 tablespoons butter, melted

Filling

  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 cup packed brown sugar
  • 1/3 cup sugar
  • 1/4 cup maple syrup
  • 3 large eggs, room temperature
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 tablespoons cornstarch
  • 3 teaspoons vanilla extract
  • 1-1/2 teaspoons pumpkin pie spice

Topping

  • 1 cup heavy whipping cream
  • 3/4 cup maple syrup
  • 1/2 cup chopped pecans, toasted
Bring on the pumpkin spice
Instructions
  1. Preheat the oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cracker crumbs and granulated sugar; stir in butter. Press onto the bottom of the prepared pan.
  2. Beat cream cheese, sugars, and maple syrup until smooth. Add eggs; beat on low just until blended. Whisk in pumpkin, cornstarch, vanilla, and pumpkin pie spice; pour over the crust. Place springform pan in a larger baking pan; add 1 in. of hot water to a larger pan.
  3. Bake until the center is just set and the top appears dull, 70-80 minutes. Remove the springform pan from the water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen the sides from the pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  4. For the topping, combine whipping cream and maple syrup in a small saucepan over medium heat; bring to a boil. Continue boiling, stirring occasionally, until slightly thickened, 15-20 minutes. Stir in toasted pecans. Refrigerate until cold.
  5. Remove rim from pan. Stir topping; spoon over chilled cheesecake.

Sofia Of Englewood: A Review

By
Ossiana Tepfenhart
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0
Sofia Of Englewood: A Review

After my last food review, I’ve been itching to put together some more positive reviews. So, I guess I’ll tell you about one of my go-to’s in the Englewood area. Of course, it’s not just my go-to. It’s the hot spot in Englewood, and if you are looking for a place to take Instagram-worthy shots, this is it. 

Sofia touts itself as an Italian bar, restaurant, and cigar lounge. If you ask me, it’s so much more than that. It’s become a staple in the local culture, just because everything is SO. DARNED. GOOD. 

View this post on Instagram

We are open ?: @andreaprecilla #quarantine #steakhouse #njeats

A post shared by Sofia (@sofiaenglewood) on

Sofia Of Englewood: The Layout Of The Restaurant

Where do I even begin with the layout? Is it the valet parking? The curbside dining that makes you think of quaint bistros in Italty? The back garden that has that gorgeous black and white tiling that I adore? What about the main bar that looks like it came straight out of the golden era of New York City?

If you can’t figure it out, Sofia has a certain elegant style that is hard to replicate. It has its touches of Italy, yes, but it is a deeply New Yorker-esque restaurant that also contains its own little quirks—like the British phone booth in the basement. If you’re looking for a place that looks ready for a photoshoot, this is it.

Food, Drink, And More

The big draw for most people isn’t the awesome surroundings. It’s the world-class Italian food, extensive wine list, and artisan cocktails. Personally, it’s hard to find just one dish that’s the standout.

I’ve heard that their steaks are amazing, but my personal favorite is their truffle pizza. If you’re a fan of pasta, just about anything on their menu will be worth a shot. Their Fettucine with truffles, shrimp, and cultured butter always puts a smile on my face. If you ask your server, they’ll be happy to suggest a good wine pairing to go with it.

The drinks are boozy in the best way possible, and are anything but ordinary. Exotic ingredients, unique mixing methods, and a keen eye for mixology make this a great place to go if you love artisan cocktails.

They have regular menus for lunch and dinner, as well as a nifty brunch menu with discounted cocktails. I’m a huge fan of that, and it appears that many others are, too. If you smoke cigars, it’s good to know they also have a menu of those along with a cutting service.

Service

It’s exceedingly rare to see a restaurant of this quality level have service that always feels just a little personal. People here take the time to know your name, ask you about your food preferences, and give you advice on ordering. That’s rare, and that’s one of the many reasons I always suggest this place to friends.

My Verdict

It takes a lot of effort to get the kind of reputation that Sofia has, and honestly, it’s something that’s extremely rare to find. When you find a place that manages to show its culinary mettle that way, you have to praise it. So, that’s why I’m a huge fan and why I refer people to them whenever I can. 

Sofia Of Englewood: A Review

address36 Engle Street Englewood, NJ 07631
Websitehttps://www.sofiaenglewood.com/
telephone(201) 541-8530

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJR48dNRjxwokROJUYAEle-q0”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”sofia-englewood-4″ title=”Sofia Of Englewood” review_num=”3″]

The cheesiest!

By
Bailey Woodean
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0
The cheesiest

I don’t know anyone who doesn’t love cheese! I know I do! So, in celebration of cheese, here are some of the cheesiest recipes I could find!

Skillet mac n cheese

Skillet Mac & Cheese

Ingredients
  • 2 cups uncooked elbow macaroni (about 8 ounces)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups half-and-half cream
  • 3/4 pound process cheese (Velveeta), cubed
  • Optional toppings: fresh arugula, halved cherry tomatoes, and coarsely ground pepper
Instructions
  1. Cook macaroni according to package directions; drain.
  2. Meanwhile, in a large cast-iron or another heavy skillet, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Reduce heat; stir in cheese until melted.
  3. Add macaroni; cook and stir until heated through. Top as desired.
The cheesiest

Cheesy bbq beef dip

Cheesy BBQ Beef Dip

Ingredients
  • 1 package (8 ounces) cream cheese, softened
  • 1 package (15 ounces) refrigerated fully cooked barbecued shredded beef
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped red onion
  • 3/4 cup french-fried onions
  • Optional toppings: chopped tomatoes, chopped red onion, and minced fresh cilantro
  • Tortilla chips

Instructions

  1. Preheat the oven to 350°. Spread cream cheese onto the bottom of a greased 9-in. pie plate. Spread evenly with beef. Sprinkle with cheddar cheese and red onion. Bake until heated through, 15-20 minutes. Sprinkle with french-fried onions; bake 5 minutes longer. If desired, top with tomatoes, onion, and cilantro. Serve with tortilla chips.

The cheesiest

Slow cooker cheesy white lasagna

Slow-Cooker Cheesy White Lasagna

Ingredients
  • 1 pound ground chicken or beef
  • 2 teaspoons canola oil
  • 1-3/4 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup white wine or chicken broth
  • 1 cup half-and-half cream
  • 4 ounces cream cheese, softened
  • 1 cup shredded white cheddar cheese
  • 1 cup shredded Gouda cheese
  • 1 large egg, beaten
  • 1-1/2 cups Daisy 2% cottage cheese
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 9 no-cook lasagna noodles
  • 4 cups shredded part-skim mozzarella cheese
  • Additional minced fresh basil, optional
Instructions
  1. Fold two 18-in. square pieces of heavy-duty foil into thirds. Crisscross strips and place on the bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray.
  2. In a 6-qt. stockpot, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Set chicken aside.
  3. In the same pot, heat oil over medium-high heat. Add mushrooms, onion, and carrots; cook and stir just until tender, 6-8 minutes. Add garlic, Italian seasoning, salt, and pepper; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese, cheddar, and Gouda cheeses. Return chicken to pot. In a large bowl, combine egg, cottage cheese, and basil.
  4. Spread 1 cup meat mixture into a slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 1 cup meat mixture, 1/2 cup cottage cheese mixture, and 1 cup mozzarella cheese. Repeat layers twice. Top with remaining meat mixture and cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove the slow cooker insert and let it stand 30 minutes. If desired, sprinkle with additional basil.
The cheesiest

Cheesy cheeseburger soup

Cheeseburger Soup

Ingredients
  • 1/2 pound ground beef
  • 4 tablespoons butter, divided
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1-3/4 pounds (about 4 cups) cubed peeled potatoes
  • 3 cups chicken broth
  • 1/4 cup all-purpose flour
  • 2 to 4 cups shredded Velveeta
  • 1-1/2 cups whole milk
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/4 cup sour cream
Instructions
  1. In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In the same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil, and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef, and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
  2. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in cheese, milk, salt, and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

Where to Get The Best Coffee in New England

By
Kayla Eaton
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0
Where to Get The Best Coffee in New England
The image credit to Coffee Geek

The image credit: Coffee Geek https://coffeegeek.tv/

Image by 旭刚 史 from Pixabay

Admittedly, I love New England. Living here has helped me achieve some incredible goals that I would otherwise not have accomplished. However, what I miss about the west coast is a lovely dark, black coffee that was incredibly easy to find. I grew up in a town where black coffee with the norm, and moving to New England, I found the coffee scene to be … well…  a culture shock.

Where to Get The Best Coffee in New England

Every latte was made so sweetly, packed with sugar and syrups, I could barely taste the espresso. If you went through the local drive-through, they didn’t know what a drip meant. If you asked for a regular, it was a medium with two creams and two sugars, which I found repulsive. If you didn’t specify hot or cold, they would automatically give you cold.

Where to Get The Best Coffee in New England

I didn’t know what to do. New England was beautiful, unusual, but the coffee was utterly tragic. All I wanted was a well-brewed black cup of hot coffee. Most days, I still make it on my own because I need it my way or no way at all. Being a former barista, I can confidently say that I know exactly how I like my coffee and how it should taste.

So far, it’s a sad story, I know that. But don’t be discouraged after searching and trying one horrible coffee after the next. I have found three places that serve precisely what I need, and they are the only places to go if you are in New Hampshire and want a good black coffee with nothing in it.

Adelle’s Coffee House

Now, this one is popular. Anyone and everyone in Dover, New Hampshire, should know about this place because the coffee is bangin. Each pot is brewed perfectly, dark, rich, and the beans they have picked for each type of coffee is utterly breathtaking. I walk into the coffee shop, and for two seconds, I actually miss being a barista. Until I listen to someone’s order, then the barista fantasy is over.

My favorite cup of coffee from them is their fresh brewed hazelnut coffee. It has a smokey, earthy taste, and the nuttiness pairs perfectly with the beans. However, if you are not a coffee kinda person, that’s okay. They have a brilliant lavender latte you can get with your choice of milk. It is one of the only places that I have found with this latte flavor, and it is a must-try when you go to Adelle’s.

Check out their funny Instagram to keep up with the latest drinks.

address3 Hale St., Dover, NH 03820
Websitehttps://www.adellescoffeehouse.com/
telephone603-742-1737

Caffe Kilim

This little shop gives me such a Morocco vibe; it makes me miss traveling. This is not a Moroccan coffee shop; in fact, it is a Turkish coffee shop. It is a quaint shop located out of the town square, it is a short walk from the center of town. Probably a 6-minute walk if you are in desperate need and move quickly. This is a beyond cute coffee shop, loaded with muffins, treats, and of course, coffee.

They have a smaller variety of brewed drips that Adelle’s. However, everything they brew counts. If you walk into a Turkish coffee shop, I expect you to try a Turkish coffee at least once. The brew is strong, bold, and full of flavor. It is bittersweet, and no sugar is needed to enjoy this flavor. They do have other lattes, though I have to admit I mainly come for the Turkish coffee. It is bolder than anything you will find in your average coffee shop.

For the latest update follow them on Instagram.

address163 Islington St Portsmouth, New Hampshire 03801, US
Websitehttps://caffekilim.square.site/
telephone+1 603-436-7330

If you are in town or in the local seacoast area, these are my highly recommended coffee shops to get a drip coffee. If you’re like me, a sweet latte just won’t cut it most days. Cut the sugar and get a drip from one of these delectable places; I promise you will not be disappointed.

What is your favorite type of coffee? Let me know what you drink daily!

Not Your Mama’s Meat Pie

By
Bailey Woodean
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0
Meat pie

(Unless your mama is an Aussie Lass)

Here is an Australian recipe for Meat Pie. There are several recipes out there including classic meat pie, French meat pie, and Nigerian meat pie. I chose the Australian recipe as I loved the thought of a kangaroo meat pie. Though, to my disappointment, this recipe is not made with kangaroo as the choice of meat. In fact, it uses some equally delicious, beef chuck! Yum!

Meat Pie

Aussie Meat Pie recipe

Meat Pie recipe!

Ingredients

Pie base

  • 1 1/2 batches homemade shortcrust pastry
  • 3 frozen shortcrust pastry sheets, thawed (300g/10oz)
  • 2 refrigerated pie crusts

Pie lid

  • 3 frozen puff pastry sheets, just thawed (300g/10oz)
  • 1 egg, lightly whisked

Filling

  • 1.25 kg / 2.5lb beef chuck , 2.5cm/1″ cubes
  • 1/2 tsp each salt & pepper
  • 2 – 3 tbsp olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 5 tbsp flour, plain/all-purpose
  • 1 1/4 cups (315 ml) beef stock, low sodium
  • 3 cups (750 ml) red wine, dry full-bodied
  • 2 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 2 tsp black pepper, coarsely ground
  • 2 bay leaves
Instructions

Filling

  1. Sprinkle beef with 1/2 tsp salt and pepper.
  2. Heat 1 tbsp oil in a large heavy-based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
  3. Turn the stove down to medium-high. Add garlic and onion, cook for 3 minutes.
  4. Add flour, stir through.
  5. Slowly add stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper, and bay leaves.
  6. Return beef into the pot, cover with lid, adjust heat so it’s simmering gently.
  7. Simmer for 1 hr 45 minutes. Remove the lid, increase the heat slightly and simmer 30 – 45 minutes, stirring regularly, or until beef is fork-tender and liquid reduces down to a thickish gravy, just about covering the beef. Do not reduce liquid too much – thickens more as it cools & in pie.
  8. Remove from the stove, cover, and cool filling

Pastry

  1. Preheat the oven to 180C/350F.
  2. Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins – don’t stretch and pull pastry, causing shrinkage.
  3. Place pies on a tray. Top each pie with large sheets of parchment/baking paper and fill with pie weights
  4. Bake for 20 minutes, remove, then use paper overhang to carefully remove pie weights.
  5. Return crusts into the oven for 5 minutes or until the base is lightly golden and dry. Remove from the oven.

Assemble pies

  1. Fill pies with cooled filling, push down to fill. Should be slightly mounded.
  2. Cut rounds from partially thawed puff pastry – cut them slightly larger than the edge of the cooked pastry bases.
  3. Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
  4. Brush lids with egg, then cut a 1cm / 0.5″ incision in the middle using a small knife.
  5. Bake for 30 minutes or until deep golden and puffed.
  6. Devour hot and fresh, topped with tomato sauce or ketchup if desired!

meatpie

You can find other meat pie recipes (including the three I mentioned at the beginning of the article) at the following sites:

Classic meat pie

https://howtofeedaloon.com/classic-meat-pie/

French meat pie

French Meat Pie Recipe

Nigerian meat pie

https://www.thecookingfoodie.com/recipe/Nigerian-Meat-Pie-Recipe

British meat pie

https://www.saveur.com/british-meat-pie-recipe/

Jamaican meat pie

Jamaican Meat Pie(Jamaican Beef Patty)

Each of them will have the same basic ingredients including some form of pastry dough (which by definition makes it a pie) and some form of meat. The other elements of the recipes will vary because different cultures have different methods of cooking as well as different spices, herbs, etc.

Author’s Favorite Recipes: Edition #2

By
Bailey Woodean
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0
Author’s Favorite Recipes:

Steak Tacos Recipe

https://www.proportionalplate.com/steak-tacos/#wprm-recipe-container-1992

Ingredients

Steak Marinade

  • 2 lb. skirt steak or chuck
  • 1 orange juiced, ~1/2 cup
  • 2 limes juiced, ~1/4 cup
  • 1/4 cup olive oil
  • 1/4 cup agave honey, or brown sugar
  • 6 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tbsp chili powder
  • 1/4 tsp kosher salt

Pico de Gallo Salsa

  • 1 large tomato diced
  • 1/2 red onion diced
  • 1 jalapeño finely diced, seeds removed for a milder salsa
  • 1 lime juiced
  • 1 tbsp olive oil
  • salt and pepper to taste

Tacos

  • flour or corn tortillas heated just before serving
  • 2 avocados sliced (or smashed if fancy looks don’t matter to you)
  • 1/4 purple cabbage shredded or very thinly sliced
  • limes cut in wedges, for serving
Author’s Favorite Recipes
Instructions
  1. Salsa: Mix ingredients in a bowl. Set aside. Can be made a day in advance.
  2. Marinade the steak in the refrigerator 20 minutes to overnight in the orange juice, lime juice, olive oil, agave, minced garlic, oregano, chili powder, and salt. Take it out of the refrigerator 20-30 minutes before you cook it.
  3. Pour the juices from the marinade in a saucepan. Bring to boil, lower to a simmer, and reduce the marinade by half. Takes 10-15 minutes. You can cook your steak in the meantime.

BROIL

  1. Turn your broiler on high. Let it heat for one minute after the flame comes on. Next, put your skirt steak in the oven and cook it for five minutes. Then, remove the steak from the oven. Leave the oven on, and the oven door open. Flip the steak over. Put back into the oven. Cook the steak until the internal temperature reads ~135 for medium-rare. This should take another four or five minutes.

GRILL

  1. Grill for 3-5 minutes per side. Cook the steak until the internal temperature reads ~135 for medium-rare. This should take another four or five minutes.

PAN (Stovetop)

  1. Cook over medium heat for 3-5 minutes per side. Cook the steak until the internal temperature reads ~135 for medium-rare. This should take another four or five minutes. (See photo 1 below.) I use a cast-iron pan.
  2. Let rest 5-10 minutes before slicing against the grain and serving.
  3. Assemble your tacos with the cabbage on the bottom, then the steak, and top with the salsa. A squeeze of lime makes it just right. Drizzle the reduced sauce on top.

Coffee roasted carrots

“http://www.myrecipes.com/extracrispy/coffee-roasted-carrots

Ingredients
  • 1 1/2 pounds multicolored medium carrots, trimmed and peeled (halved lengthwise, if large )
  • 1 tablespoon olive oil
  • 3/4 teaspoon instant coffee granules, crushed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon light brown sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon fennel pollen (optional)
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon lemon zest
Author’s Favorite Recipes:
Instructions
  1. Preheat the oven to 425°F.
  2. Toss carrots with oil, coffee, salt, sugar, pepper, and, if desired, fennel pollen.
  3. Arrange in an even layer on a rimmed baking sheet.
  4. Roast at 425°F until browned and tender, 20 to 25 minutes, stirring halfway through cooking.
  5. Transfer to a platter, and sprinkle with parsley and lemon zest.

My Mom’s Incredible Baking Powder Biscuits

My Mom’s Incredible Baking Powder Biscuits

Ingredients
  • 2 Cups All-purpose flour
  • 1 Cup Milk
  • 1/2 Cup Cold butter (1 stick)
  • 1 Tablespoon Baking Powder
  • Pinch Salt
Author’s Favorite Recipes:
Instructions
  1. Preheat oven to 375F
  2. Place the flour, baking powder, and salt into a large bowl and mix to combine
  3. Cut the butter into small pieces into the flour mixture
  4. Using your hands, mix the butter into the flour until the mixture looks like pea-sized crumbs
  5. Add the milk and stir lightly until mixture forms a sticky dough
  6. Turn dough out onto a floured surface and pat down to 1/2-inch thick
  7. Cut biscuits out of the dough with glass and place on buttered baking sheet
  8. Bake at 375F for around 20 minutes or until golden brown.

DEVOUR!!

In the Mood for Indian Takeout?

By
Bailey Woodean
-
0
In the mood for Indian takeout

Indian Chicken Curry (Murgh Kari)

https://www.allrecipes.com/recipe/212721/indian-chicken-curry-murgh-kari/

Ingredients
  • 2 pounds skinless, boneless chicken breast halves
  • 2 teaspoons salt
  • ½ cup cooking oil
  • 1 ½ cups chopped onion
  • 1 tablespoon minced garlic
  • 1 ½ teaspoons minced fresh ginger root
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon water
  • 1 (15 ounce) can crushed tomatoes
  • 1 cup plain yogurt
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon salt
  • ½ cup water
  • 1 teaspoon garam masala
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lemon juice 
Instructions
  1. Sprinkle the chicken breasts with 2 teaspoons of salt.
  2. Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
  3. Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
  4. Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle it with lemon juice to serve.

Spicy Indian Bombay Potatoes With Chilies

https://www.thespruceeats.com/spicy-indian-bombay-potatoes-with-chilies-3378493

Ingredients
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 2 potatoes (chopped into about 1-inch chunks)
  • 1 cup oil (or more as needed, for frying)
  • 5 green chilies (minced)
  • 3 cloves garlic (minced)
  • 2 teaspoons soy sauce
  • 1 tablespoon chili sauce (or hot sauce)
  • 3 tablespoons tomato paste
  • 1/2 teaspoon sugar
  • Dash of salt (or more, to taste)
  • Dash of black pepper (freshly ground, or more, to taste)
  • 2 tablespoons cilantro (fresh, chopped)
  • 3 green onions (chopped)
Spicy Indian Bombay Potatoes With Chilies
Instructions
  1. Combine the flour, 1/2 teaspoon of salt, and a bit of water in a bowl, adding just enough water to make a pancake-like batter. Whisk together until smooth.
  2. Coat each potato piece with the batter.
  3. Deep-fry in oil until golden brown on all sides.
  4. In a separate skillet, heat the minced green chilies, minced garlic, soy sauce, chili sauce or hot sauce, and tomato paste in a bit of oil, stirring well.
  5. Add the sugar, salt, pepper, and the potatoes, and stir well to coat the potatoes with spices.
  6. Remove from heat and garnish with fresh chopped cilantro and chopped green onions.
  7. Serve and enjoy!

Indian Beef Samosas

Indian Beef Samosas

Ingredients
  • 2 large potatoes, peeled
  • 1 cup frozen peas, thawed
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1 bay leaf, crushed
  • 2 large onions, finely chopped
  • 1 pound ground beef
  • 4 cloves garlic, crushed
  • 1 tablespoon minced fresh ginger root
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped green chile peppers
  • 1-quart oil for deep frying
  • 1 (16 ounce) package phyllo dough
In the mood for Indian takeout?

Instructions
  1. Bring a medium saucepan of lightly salted water to a boil.
  2. Stir in potatoes and peas.
  3. Cook until potatoes are tender but still firm, about 15 minutes.
  4. Drain, mash together, and set aside.
  5. In a large saucepan over medium-high heat, heat the oil.
  6. Brown cumin seeds and bay leaf.
  7. Mix in onions and ground beef.
  8. Cook until beef is evenly brown and onions are soft, about 5 minutes.
  9. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, and cardamom.
  10. Stir in the mashed potato mixture.
  11. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
  12. Heat oil in a large, heavy saucepan over high heat.
  13. Mix cilantro and green chile peppers into the potato and beef mixture.
  14. Place approximately 1 tablespoon of the mixture onto each phyllo sheet.
  15. Fold sheets into triangles, pressing edges together with moistened fingers.
  16. In small batches, fry until golden brown, about 3 minutes.
  17. Drain on paper towels and serve warm.

Is Cold Brew Really All It’s Cracked Up To Be?

By
Morgen Sechler
-
0
Cold Brew

Oh the highly popularized drink of cold brew, making its way to the top of coffee shop menus all across America. Is it really all it’s cracked up to be and where did it come from?

Cold Brew

It may seem like a new revolutionary drink to us modern day, urban coffee consumers, but in fact cold brew has a deep, rich history that has influenced multiple styles of coffee across the globe. The first known idea of cold brew came out of Kyoto japan in the 1600’s.

The Japanese in that time being known for icing down their teas quickly came to the idea of doing the same with their coffee. Although it is rumored that the Japanese learned about this idea of preparation through Dutch travelers who used the cold brew coffee method as a way to have easily prepared coffee on long voyages out to sea.

Cold brew is a method that takes patience, it takes craft and care, a genuine love for a delicious beverage…

Is Cold Brew Really All It’s Cracked Up To Be?

Wherever the true history of the drink lies, it was never meant to be its own drink in the first place. Cold brew was designed to be a concentrate, a base or one part of a larger preparation of a beverage. It continues to serve this purpose even in the more modern settings of Starbucks, Peet’s and the countless other coffee shops that provide it.

You’ll commonly see cold brew concentrate diluted with milk, water, or various syrups and sweeteners. Some believe the early days of cold brew influenced the Thai to create the famously delicious Thai iced coffee. The influence of cold brew continued through Asia and parts of Europe until eventually being brought over to the west through the colonization of America.

You see, cold brew is made to be strong. Usually requiring a minimum 12 hours of steeping time, it’s heavily caffeinated compared to your typical iced coffee or regular hot cup of joe. The preparation is quite different also. You’ll typically see cold brew being prepped in large quantities, the coffee itself is usually set to a very coarse grind. Not only to prepare it for steeping for a minimum of 12 hours but also to minimize ground leakage through the typical cheesecloth like filter that is commonly used.

After the coarse ground coffee is prepared and put into the filter it is then placed in a vat or large pitcher with filtered room temperature water filing the container while being poured over the grinds. You then let it do its thing! Typically, it is steeped for a minimum of 12 hours at room temperature, some brewers stretching that to 16 hours or more. After you’ve waited patiently for the cold brew to steep, simply remove the filter of grinds, pop in the fridge and enjoy! Pour it over ice with some milk or use it as a base for an easy cup of hot coffee by diluting it with some boiling water.

“…cold brew is made to be strong”

However you decide to take your cold brew there is no question how delicious it can be. With the immense popularity cold brew has received in such a small time, it’s important to realize its deep history before there was a consumer need. The idea of cold brew preparation possibly influenced a myriad of our favorite worldly beverages and now we can easily enjoy it in the routine of our busy lives.

So yes, cold brew is all it’s cracked up to be, even without the global marketing of huge beverage companies taking a piece of the action. Cold brew is a method that takes patience, it takes craft and care, a genuine love for a delicious beverage with a rich history and you don’t have to just get it from a coffee shop! Take a crack at brewing some and immerse yourself in the multiple delicious variations that could be enjoyed, all with a little creativity, love and genuine enjoyment for this revolutionary style of drink.

Sources

https://timeline.com/the-history-of-cold-brew-coffee-is-fascinating-an-1840s-algerian-fortress-is-involved-1ed720352075

cream into coffee pic – https://pixabay.com/photos/coffee-americano-bean-food-break-3740012/

Reservation for Two-at Home

By
Bailey Woodean
-
0
Reservation for two-at home

Air-Fryer Ground Beef Wellington

Air-Fryer Ground Beef Wellington

Ingredients
  • 1 tablespoon butter
  • 1/2 cup chopped fresh mushrooms
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon pepper, divided
  • 1/2 cup half-and-half cream
  • 1 large egg yolk
  • 2 tablespoons finely chopped onion
  • 1/4 teaspoon salt
  • 1/2 pound ground beef
  • 1 tube (4 ounces) refrigerated crescent rolls
  • 1 large egg, lightly beaten, optional
  • 1 teaspoon dried parsley flakes
Instructions
  1. Preheat the air fryer to 300°. In a saucepan, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-6 minutes. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
  2. In a bowl, combine egg yolk, onion, 2 tablespoons mushroom sauce, salt, and remaining 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 2 loaves. Unroll crescent dough and separate into 2 rectangles; press perforations to seal. Place meatloaf on each rectangle. Bring edges together and pinch to seal. If desired, brush with beaten egg.
  3. Place Wellingtons in a single layer on a greased tray in an air-fryer basket. Cook until golden brown and a thermometer inserted into meatloaf reads 160°, 18-22 minutes.
  4. Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.
Reservation for Two-at Home

Baked Lobster Tails

https://tasty.co/recipe/baked-lobster-tails

Ingredients
  • 8 oz lobster tail, 2 tails
  • 3 tablespoons butter, melted
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon fresh parsley, chopped
  • 1 teaspoon lemon juice
  • 2 wedges lemon, to serve
  • broccoli, cooked, to serve
Instructions
  1. Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
  2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
  3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
  4. If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part of the tail. This will help break the rigid structure of the shell and allow it to be more flexible.
  5. While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
  6. Preheat the oven to 450°F (230°C).
  7. In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
  8. Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
  9. Serve with a side of broccoli and a lemon wedge.
  10. Enjoy!
Reservation for Two-at Home

Classic Moscow Mule

https://www.acouplecooks.com/best-moscow-mule-recipe/

Ingredients
  • 2 ounces (1/4 cup) vodka
  • 1/2 ounce (1 tablespoon) fresh lime juice
  • 4 ounces (1/2 cup) ginger beer
  • For the garnish: lime wheel or wedge, fresh mint (if desired)
Instructions
  1. In a copper mug or glass, pour in the vodka, lime juice, and ginger beer.
  2. Add ice and garnish with a lime slice. Serve immediately.
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